Explain your restriction accurately
Write the ingredients you need to avoid in Korean and explain whether the restriction is an allergy, intolerance, religious requirement or preference. These are different needs, and staff should not have to infer which one you mean.
A written note helps start a conversation. It does not establish that the kitchen can meet the requirement, so ask about the particular dish and preparation before ordering.
Check stock, sauces and shared preparation
Ingredients may appear in broth, marinades, dipping sauces, oil, garnish or side dishes. Fish sauce or salted seafood can be present in kimchi; meat or seafood can be used in a broth that looks clear.
Recipes vary. Do not assume every soup contains the same stock, or that a dish name proves it is free of an ingredient.
For an allergy or another restriction affected by shared equipment, ask about utensils, cooking surfaces, frying oil and other cross-contact risks. If staff cannot confirm what you need, choose another meal or venue.
Use restaurant categories as starting points
A restaurant specialising in vegan, temple or halal food may be useful, but check the actual menu and preparation. Temple food is associated with Korean Buddhist cooking; a restaurant using that description should still be asked about your specific requirements.
A halal claim and a vegan claim address different concerns and do not establish that a meal is free of allergens. Ask about certification or the practice that matters to you rather than relying on a broad label.
Read packaged-food labels fully
Look at the full ingredient list and any allergen or shared-facility statement. 함유 means “contains”. For example, 밀, 대두, 우유 함유 means “contains wheat, soy and milk”.
Allergen-declaration requirements do not cover every possible allergy or every food-service setting. If sesame, a particular nut or another ingredient matters to you, look for it explicitly and seek clarification where needed.
A vegan mark does not automatically mean an item is suitable for a severe allergy. A cruelty-free mark concerns animal testing and is not by itself proof that food contains no animal ingredients.
Prepare a clear Korean note
For an allergy, a basic sentence is 저는 ○○ 알레르기가 있어요. This means, “I have an allergy to ○○.” Replace the placeholder with the specific ingredient.
You can then ask 이 음식에 ○○가 들어가나요?, meaning “Does this food contain ○○?” Include additional instructions about stock, sauce, oil or shared preparation when they are relevant.
Explain severity accurately. Use wording about hospital treatment only when it describes your situation, and have an important medical translation checked by a qualified person.
Useful ingredient names include 참깨 for sesame, 참기름 for sesame oil, 땅콩 for peanut, 우유 for milk, 계란 for egg, 밀 for wheat, 새우 for shrimp and 돼지고기 for pork.
Keep suitable alternatives available
Identify a few meals or packaged items you can use if a restaurant cannot confirm your requirements. Bring any prescribed emergency medication and follow your clinician's plan.
An ingredient-origin board identifies where listed ingredients came from. It is not a complete recipe or proof of a pork-free, seafood-free or allergen-free kitchen.
Ask before ordering, and allow enough time for staff to check. A calm, specific question about one dish is easier to answer than a request to certify the entire menu.
