Handling spicy food

Say "deol maepge hae juseyo," which means "please make it less spicy." If you want no heat at all, ask "an maepge hae juseyo." Many places prepare their sauces in advance, so some dishes cannot be made fully mild. It helps to ask "mani maewoyo?" (is it very spicy?) before you order.

A bright red color in the menu photo or a chili pepper icon usually signals heat. Words like maeun (spicy), eolkeun (hot and spicy broth), bul (fire) or ppalgan (red) in a dish name are also good clues. For Korean-only menus, point a translation app's camera at the text and confirm the spice level with staff.

Dairy such as milk or yogurt and plain starches like rice or bread are generally said to ease the burn better than water. Capsaicin, the compound behind chili heat, does not dissolve well in water, so cold water only helps briefly. In Korean restaurants, people often order steamed egg (gyeranjjim) or rice balls to balance a fiery meal.

Dishes based on soy sauce or clear broth are usually mild: bulgogi, galbi, samgyetang, seolleongtang, galbitang, japchae and soy-glazed chicken. You can also order bibimbap with the gochujang on the side and add as much as you like. Some spicy favorites have mild versions too, such as gungjung tteokbokki, which is stir-fried with soy sauce instead of chili paste.

No. Baek-kimchi (white kimchi) is made without chili flakes, and watery kimchi such as mul-kimchi and dongchimi is mild or not spicy at all. The cabbage kimchi served as a standard side dish usually contains chili powder and has some heat. If that is too much, ask "baek-kimchi isseoyo?" to see if a white version is available.

Ask for the gochujang on the side and mix in a little at a time, so you decide the heat yourself. Some restaurants put the chili paste on top before serving, so say "gochujang ttaro juseyo" when ordering. You can also skip it entirely and mix the rice with soy sauce or sesame oil instead.

It varies a lot by shop. Classic gochujang tteokbokki is usually moderately spicy, and some places are known for very intense versions. If the shop lets you choose a spice level, start with the mildest one. Many places also sell gentler styles such as rosé tteokbokki made with cream or soy-sauce tteokbokki.

Some restaurants let you pick levels like mild, regular and hot, but there is no shared standard and each shop sets its own. A regular level for local diners can feel quite hot to visitors who are not used to chili. At a new place, order one level lower than you think and ask for extra sauce if it is not enough.

Korea has many extra-spicy instant noodles that are popular for video challenges, but if you are not used to heat they can seriously irritate your mouth and stomach. Avoid eating them on an empty stomach and keep milk or rice nearby. If you get strong stomach pain or vomiting, stop and get help from a pharmacy or medical clinic.

Safe bets include gukbap, galbitang, pork cutlet (donkatsu), rolled omelet, gimbap and bulgogi, which are usually mild. When ordering, say the dish is for a child and ask for no spice; many restaurants will adjust if they can. Some gimbap varieties include spicy fish cake or chili peppers, so check the name before ordering.

Doenjang-jjigae (soybean paste stew) is usually savory and mild, although some cooks add chili peppers. Many sundubu (soft tofu stew) restaurants let you choose the spice level, and some offer a white, non-spicy version. Kimchi-jjigae and budae-jjigae contain chili flakes and kimchi, so they are generally on the spicy side.

Spicy food can cause heartburn or diarrhea for some people. For mild symptoms, the usual advice is to avoid irritating food, drink plenty of water and rest. If the pain is severe or lasts, talk to a pharmacist or visit a clinic, and in an emergency call 119, Korea's number for fire, rescue and ambulance services.

Gochujang is a fermented paste that combines chili powder with ingredients such as glutinous rice, malt and fermented soybean powder, so its heat comes with sweetness and depth. Stews or seasoned dishes made directly with chili flakes (gochugaru) often taste sharper. Even among gochujang dishes, the spice varies widely depending on the amount and any extra peppers added.

Cheongyang peppers are small green chilies widely used in Korean cooking, and they are much hotter than ordinary mild green peppers. They are sliced into stews and stir-fries or served raw with ssamjang dipping paste. If you are sensitive to heat, do not bite into raw peppers on the side-dish plate without checking, and ask the kitchen to leave them out.

Many Koreans are used to chili, so a dish they call mild may still feel hot to you. When asking staff, be specific, for example "Is it spicy for someone not used to Korean food?" or "Can a child eat this?" These questions usually get a more useful answer. Take a small taste first before committing.

Mul-naengmyeon, served in cold broth, is usually not spicy, while bibim-naengmyeon is mixed with a sweet and spicy chili sauce. With mul-naengmyeon you add vinegar and mustard to taste, and the mustard brings a sharp, nose-tingling heat of its own, so add only a little at first. If you are sensitive to chili, choose the broth version.

Korean diners often pair fiery dishes with soft, mild extras such as steamed egg, rice balls, rolled omelet or added cheese. Pickled radish and fresh lettuce wraps also refresh your palate. Rather than ordering only spicy dishes, mix in at least one mild option so you can enjoy the whole meal.

The common approach is to eat a little, often, and raise the heat gradually. Start with milder spicy dishes that also have sweetness, such as tteokbokki or gochujang pork bulgogi, and eat them with plenty of rice. If you have a sensitive stomach or a health condition, there is no need to push yourself.

"Mani maewoyo?" means "Is it very spicy?" and "An maeun geo isseoyo?" asks whether there is anything not spicy. "Jogeumman maepge hae juseyo" asks for just a little heat, and "gochu ppae juseyo" means "please leave out the chili peppers." Showing these written on your phone works just as well as saying them.

Yes. Mustard used with cold noodles and jellyfish salad, wasabi served with raw fish, and raw garlic offered with lettuce wraps all bring a pungent heat that differs from chili. Raw garlic and onion often come with grilled meat, so if they taste too strong, grill them first or simply skip them.