Hidden Animal Ingredients
Hidden Animal Ingredients
Korean food is rich in flavor and deeply rooted in tradition—but that tradition often includes ingredients that aren’t obvious at first glance. Even dishes that seem plant-based may actually be prepared with seafood or meat broths, fish sauce, or dried anchovies. In Korean cooking, these are often treated simply as part of the broth or flavor base, so they may not be listed on the menu.
If you have strict dietary requirements, it’s a good idea to ask about the broth or sauce before ordering. You can also use the Veganspot Korea website to request a menu check on your behalf. In this chapter, we’ll highlight some of the most common hidden animal products and share practical tips on how to avoid them.
Seafood broth
Examples
Kimchi stew (김치찌개)
Seafood broth is very common in Korean food. The most typical version is made by boiling anchovies and kelp together, but shrimp or clams are also often added. Even when the menu says “vegetable soup,” the broth may still include anchovies or other seafood.
Seafood broth is especially common in coastal regions such as Busan and the southern seaside areas.
Tip for vegans
Always ask if the broth is made with anchovies or shrimp (멸치나 새우 육수).
If it’s only kelp (다시마 육수), it can be vegan-friendly.
Broth-based surprises
doenjang-jjigae (soybean paste stew, 된장찌개)
Kalguksu (칼국수)
Meat broth
Examples
Guksu / Janchi-guksu (국수 / 잔치국수)
Meat broth is also a basic part of Korean cuisine. Beef bones, pork bones, or chicken are simmered for many hours to make a rich soup. Many noodle or rice soups that look plain are actually made with meat broth.
These broths are usually milky white in color and are especially common in inland regions such as Seoul and central Korea.
Tip for vegans
Check if the soup base is beef, pork, or chicken stock (소고기 / 돼지고기 / 닭 육수).
Broth-based surprises
Other than the menus above, kimchi stew, tofu stew and doenjang stew (jjigae) can be made based on the meat broth.