Prices and ordering by portion

"Il-inbun" means a standard serving for one person, but the actual amount varies by restaurant. Barbecue places often list a portion's weight in grams, which makes comparison easier. The usual approach is to order one portion per person and add more if needed. To add more, just say "il-inbun chuga-yo."

Many barbecue restaurants ask for one portion per person or a minimum of two portions. If you have children or light eaters in your group, ask politely in advance. Some places let you make up the count with a meal item like noodles or stew instead of extra meat.

The basic side dishes served with a meal are normally free, and you can usually ask for more. Some restaurants have a self-serve station where you refill them yourself. A few special sides or premium items may cost extra, though.

Often yes. Rice is usually not included with stews or barbecue, so you order bowls of rice (gongitbap) separately. Set meals such as baekban come with rice by default. If the menu lists gongitbap as its own item, it is charged separately.

At most Korean restaurants, water is free, either brought by staff or self-served. Some places sell bottled water or offer paid mineral water at upscale venues. If it is self-service, look for a water dispenser or a fridge with water bottles.

Tipping is not customary at Korean restaurants, so you simply pay the listed price. Some upscale hotel restaurants may include a service charge on the bill. If you leave a tip, staff may be confused or even try to return it.

Restaurants in Korea are required to display final prices that include VAT and any service charge, so you normally pay exactly what the menu shows. If the bill differs from the menu, ask the staff. Price display rules can differ for other types of businesses, and there is no need to add a tip at restaurants.

"Siga" means market price, set according to that day's cost, and it often appears for raw fish, seafood or snow crab. Always ask "oneul eolmayeyo?" (how much is it today?) and confirm the price and amount before ordering. Many of these items are priced by weight.

Yes. For budae-jjigae, hot pots, dakgalbi or tteokbokki, you can add extras called sari, such as ramyeon, udon, glass noodles, rice cakes or cheese, usually for an extra charge. Look for the sari or add-on section of the menu. If the broth runs low, you can ask for more.

At dakgalbi, gopchang, jjimdak and some barbecue places, you can order fried rice cooked in the leftover sauce. It is usually ordered by the portion and may include seaweed flakes or cheese. With hot pots, some restaurants finish by cooking noodles or porridge in the remaining broth.

Splitting among friends is common, though some restaurants find multiple card payments inconvenient at busy times. Often one person pays and the others transfer their share. If you want to pay separately, say "ttaro gyesanhalgeyo" (we will pay separately) at the counter.

Many restaurants exempt young children from per-person ordering rules, but policies vary. Some offer a kids' menu or let children share with a bowl of rice and side dishes. Mention your child's age when you arrive and ask. Most places will bring child-sized utensils and small plates if you ask.

Most restaurants do not offer half portions. If a full serving is too much, share with others or choose a small size if available. Some snack shops do sell smaller units, such as half a roll of gimbap. Side dishes, however, can usually be refilled.

You pay a set price per person and eat as much as you like within a time limit. Check the time limit, which items can be refilled and whether there is a charge for leaving food. Usually everyone at the table must order the same plan.

Large, medium and small (dae, jung, so) usually refer to shared dishes like braised meats, stews or bossam, and how many people each serves varies by restaurant. If the menu says something like "for 2 to 3 people," use that as a guide. Otherwise, tell staff your group size and ask for a recommendation.

Many cafés ask each customer to order at least one drink. The rule is meant to discourage groups from sharing a single drink while occupying seats for a long time. If you are with a child or have a special situation, ask the staff politely. Ordering one drink per person also makes it easier to stay a while.

Many restaurants will pack up leftover main dishes, but side dishes, soups and buffet food usually cannot be taken. Some charge a small fee for the container. Ask "nameun geo pojang dwaeyo?" (can I take the leftovers?). Refrigerate packed leftovers as soon as possible.

Lunch sets and sets for two are often designed to be better value than ordering each item separately. They may include dishes you do not want, so check what is included. Lunch specials are usually available only during set hours.

At most restaurants, alcohol and soft drinks are ordered and charged separately. Some places offer free self-serve drinks or include a beverage in a set. Alcohol is often sold by the bottle. Soju and beer are usually ordered by the bottle, and you can check prices on the menu.

At most Korean restaurants, you pay at the counter on the way out, either by telling staff your table number or bringing the order slip from your table. Some places let you pay through a table tablet or QR code. There is no need to wait for a bill to be brought to you.