Have you ever ordered with peace of mind because the menu clearly said "vegetarian" in big letters, only to catch a strong smell of anchovies the moment you took a sip of the broth? You weren't wrong. Meat really wasn't added. ## The real meaning of "no meat" In Korea, "vegetarian" or "no meat" mostly just means "there are no chunks of meat in it." It's not a promise that the broth, seasonings, and even fermented seafood have all been left out. Just knowing this rule alone will cut down a lot on guesswork. ## Places where the rule doesn't apply - Broths: Since the base broth is usually made by boiling anchovies, kelp, or beef bones, even soups that look like they're just vegetables often contain anchovies. - Kimchi and namul (seasoned vegetables): They're seasoned with salted shrimp or anchovy fish sauce. Just because it's a red vegetable side dish doesn't mean it's an exception. - Ssamjang and gochujang: Many products have fish sauce mixed in, so even "vegetable bibimbap" isn't necessarily safe. This is because Korean food developed for a long time around soup dishes and fermented foods, drawing its savory flavor from anchovy broth and salted seafood instead of meat. People think to leave out meat, but they don't consider salted seafood to be "meat." ## Ask it this way to be sure Instead of asking "Are you vegetarian?", try saying specifically, "Please leave out all meat, fish, and salted seafood." If you really want to eat safely, look for a temple food restaurant. There, it's vegetarian in the truest sense, with even the five pungent vegetables left out.