Korean restaurant basics

한국 식당의 기본

A handful of conventions explain most of what surprises people at a Korean table.

Reviewed 2026-09-27 · Updated 2026-09-28 · Written from the public sources listed below

The little dishes

Side dishes often arrive unordered with the meal, and at many places they are not charged separately and you can ask for more. They are meant to be eaten alongside the main dish rather than as a starter, so pace yourself.

At many places everything comes out at once rather than in courses.

Some dishes are sold for two

Some dishes, often barbecue and stews, have a minimum of two portions, so a solo diner may be told no. It is not rudeness. Some restaurants will do a single portion if you ask, and others have counter seats set up for eating alone.

The break

Some restaurants close in the middle of the afternoon and reopen for dinner. There is often a last order time as well, before the posted closing time. Both are why you can arrive at a place that is open according to the internet and find the lights off, so check the hours we show and arrive with time to spare.

Getting attention

Many tables have a call button. Press it. Where there is none, calling out to staff is common. Water and cutlery are often self serve from a station or a drawer under the table.

Paying

At many places you pay at the counter on the way out rather than at the table, as one bill for the table. No tip, see “Nobody expects a tip”.