Drinking water and food hygiene

Korean tap water is treated and managed to meet drinking water standards, and authorities say it is safe to drink. However, taste and smell can vary in older buildings depending on the pipes, so many Koreans boil it or drink filtered or bottled water. If you feel unsure, buying bottled water is an easy option.

Yes. Free water at restaurants is usually from a water purifier or is a boiled tea like barley tea, so it is safe to drink. Many places have a self-service water dispenser. Some serve bottled water instead, and in most cases there is no charge.

Many restaurants serve nutty grain teas like barley tea (boricha), corn tea (oksusu-cha) or cassia seed tea instead of plain water. They are made by boiling roasted grains and have little or no caffeine, so people drink them like water. They may be served warm or cold, and refills are free.

Bottled water is easy to find at convenience stores, supermarkets and vending machines. Supermarkets are convenient for multipacks, and buying large bottles makes sense if you stay somewhere a while. Remove the label and recycle empty plastic bottles separately, as local rules require.

Most street food is cooked to order, so it is generally reasonably safe. Choose busy stalls with fast turnover and visibly clean preparation. In summer, be cautious with food left out at room temperature for long or anything served raw.

Raw dishes like sashimi, beef tartare (yukhoe), raw oysters and soy-marinated crab are common in Korea, but freshness and hygiene are key. The general advice is that pregnant people and those with weak immunity should avoid raw food. If you get stomach pain, diarrhea or fever afterward, see a doctor.

Korean summers are hot and humid, which raises the risk of food poisoning. Eat food that is thoroughly cooked, avoid gimbap or lunch boxes left at room temperature for a long time, and wash your hands often. If symptoms are severe or you worry about dehydration, see a doctor, and call 119 in an emergency.

Winter is oyster season, but it is also when norovirus infections increase. Health authorities advise cooking shellfish like oysters thoroughly. If you develop vomiting or diarrhea after eating raw oysters, drink plenty of fluids and see a doctor if symptoms are severe.

Most restaurants have a sink in the restroom, but in small shops the restroom may be a shared one elsewhere in the building. Many restaurants hand out wet wipes, though these do not replace hand washing. Carrying hand sanitizer is helpful, especially when eating street food.

Many restaurants give out disposable wet wipes for free, but some sell or charge for hygienic hand towels or wipes. Providing wet wipes is not banned across the board, though policies on disposable items can change how they are offered. If you need one, ask staff "multisyu juseyo" (wet wipe, please).

Korean law prohibits restaurants from reusing or recooking food left by customers. Violations can lead to administrative penalties. Taking only what you will eat and asking for refills when needed helps reduce food waste. Customers can also help by not mixing leftovers back into shared dishes, and restaurants that follow the rules are common.

Ice in Korean restaurants and cafés is mostly made in ice machines and managed under hygiene standards. The cups of ice sold at convenience stores are regulated as food products as well. In general, there is little need to worry about ice.

Mineral springs (yaksuteo) on mountains and in parks are often tested regularly, with results posted on a sign. If the sign says the water is unsuitable for drinking, do not drink it. If you are unsure, bringing bottled water is safer.

Arisu is the name of the tap water supplied by the Seoul Metropolitan Government, which publishes regular water quality test results. Some parks and public spaces have Arisu drinking fountains. Other cities' local governments also publish information on their tap water quality.

Items that need refrigeration, like gimbap, sandwiches and lunch boxes, spoil easily at room temperature. In summer especially, it is best to eat them soon after buying. Check the use-by date and storage instructions on the label. If your room has a fridge, store food there right away, and do not eat anything that smells or tastes off.

For mild stomach upset or diarrhea, describe your symptoms at a pharmacy and buy over-the-counter medicine. If you have a high fever, bloody stools or signs of severe dehydration, see a doctor. In an emergency at night or on holidays, call 119 or go to an emergency room.

Boiling tap water in the room's electric kettle works well for tea or cup noodles, and it is fine to drink too. If you are concerned about the kettle's cleanliness, rinse it first. Buying bottled water is another easy option.

Korean restaurants must display the country of origin for specified ingredients, such as rice, the cabbage and chili powder in kimchi, beef, pork, chicken and certain seafood, on the menu or a posted board. This lets you see whether ingredients are domestic or imported. The list of covered items can change by law.

Yes. Convenience stores and supermarkets sell sparkling water and many kinds of bottled water. Flavored sparkling waters with lemon or grapefruit are common. At restaurants, you usually need to order sparkling water separately. Some cafés sell it too, and it pairs nicely with rich or greasy food, which has made it popular.

You can report restaurant hygiene issues or unsafe food to the Ministry of Food and Drug Safety hotline 1399. If Korean is difficult, the 1330 tourist information line can help. Keeping receipts and photos makes reporting easier. Officials may follow up to check the restaurant.