Savoring the rich, flavorful world of Korean cuisine has always been a fascinating way to immerse oneself in Korean culture. Yet, vegetarians and vegans often struggle to find equally satisfying dishes without animal products.

For vegans who are also foodies, Seoul has much to offer beyond mere vegetables. The Korea Times has compiled a list of hidden vegan gems across the city, serving up colorful and flavorful dishes that creatively incorporate plant-based ingredients with a touch of Korean flair, sure to appeal to even non-vegans.

Join us in exploring the "veganlicious" side of Seoul, perfect for a flavorful weekend.

byTOFU's signature dishes / Captured from byTOFU's Instagram

byTOFU

■ Address: 10 Sowol-ro 20-gil, Yongsan District, Seoul

■ Phone: 070-4035-6004

■ Hours: 9 a.m.-3 p.m., Thursday to Monday; 5-7:30 p.m. on Thursday, Friday and Monday

■ Website: Instagram @bytofu_hbc

ByTOFU, a unique vegan restaurant in Haebangchon, situated on the side of Mount Nam — a neighborhood long celebrated as a hotspot for Seoul's hipsters — is making waves. This inviting vegan eatery is driven by a deep love for the Earth and its inhabitants, with a mission to ensure that everything we cherish endures.

The restaurant's menu features a variety of plant-based salads, sandwiches, drinks and desserts. Among its standout offerings are the all-vegan Sunrise Bowl, Eggless Egg Sandwich and its signature byTOFU Wrap.

Hu Se-hyun, owner of byTOFU, expressed pride in the restaurant's philosophy, stating, "Rather than creating special foods just because they're vegan, we aim to provide dishes that are comforting, delicious and satisfying in our everyday lives."

In addition to its culinary offerings, byTOFU also places emphasis on environmental sustainability. The restaurant avoids the use of plastic, offering discounts to customers who bring their own tumblers or reusable containers for takeout. For deliveries, byTOFU uses biodegradable wheat straw pulp containers, along with cups and forks made from sugarcane and corn.

ByTOFU's combination of flavorful, accessible vegan dishes and a commitment to sustainability has made it a beloved spot for Seoul's hip crowd and environmentally conscious diners alike. (Pyo Kyung-min)

From top, flat dumplings, cold buckwheat noodle soup, deep-fried sweet and sour Malaka and white ragu bulgogi rigatoni from Little Gangster / Korea Times photo by Lee Gyu-lee

Little Gangster

■ Address: 11-8 Saechang-ro 12-gil, Yongsan District, Seoul

■ Phone: 0507-1360-4058

■ Hours: 11 a.m.-9 p.m. (break time: 3-5 p.m.), Wednesday to Sunday

■ Website: Instagram @vegan_littlegangster

Stepping into the restaurant Little Gangster, located in an alley near Hyochang Park Station on Seoul Metro Line 6, the cozy vibe welcomes customers for a vegan-friendly meal with its neatly arranged wooden interior.

The owner, chef Yu Ji-yeong, uses her overseas culinary experiences of working in Guam and Australia, specializing in Western cuisine, to reinterpret common pasta dishes using only vegan ingredients. She also adds a touch of Korean ingredients to pasta, utilizing namul (wild greens and herbs), bulgogi and Korean zucchini.

For one of the pasta dishes, white ragu bulgogi rigatoni, Yu uses plant-based bulgogi as a meat substitute and a combination of roux and oat milk for its sauce that deepens its nutty and savory flavor.

Along with pasta dishes, the menu varies from Korean and Western fusion cuisine like kimchi stew to Asian-inspired dishes, created through Yu's own interpretation, such as Thai-style spicy salad and Malaysia-style deep-fried dishes.

Deep-fried sweet and sour Malaka, one of the restaurant's most popular dishes, uses five different ingredients — pineapple, tempeh (Indonesian fermented soybeans), oyster mushroom, tofu and yubu (fried bean curd) — for thick-breaded deep-fried dishes served with sweet and sour sauce full of flavors.

In time for summer, the restaurant rolled out a new dish featuring cold buckwheat noodle soup, Korea's go-to summer food, with a side of flat dumplings, a local food originated from southeastern city of Daegu.

Although the current menu is well-received, Yu plans to update the vegan-friendly offerings later this year to make them gluten-free and exclude "oshinchae" — the five acrid and strong-smelling vegetables avoided in temple food, namely garlic, green onions, chives, leeks and onions. She is also considering transforming the white ragu pasta into a quiche-style dish to appeal to more foreign customers. (Lee Gyu-lee)

Bimbimbap with crumble tofu, below, tomato soft tofu stew, center, and porcini mushroom cream pasta, served at vegan restaurant Plantude in Yongsan District, Seoul. Korea Times photo by Baek Byung-yeul

Plantude

■ Address: 7th floor, I'Park Mall Yongsan, 40-999 Hangangno 3-ga, Yongsan District, Seoul

■ Phone: 0507-1390-0798

■ Hours: 11 a.m.-10 p.m.

■ Website: Instagram @plantude.official

While vegan dining is on the rise in Korea, the specific preferences of Korean diners at vegan restaurants remain somewhat undefined.

Plantude, a vegan restaurant opened by Korean food company Pulmuone at COEX in southern Seoul in 2022, is setting new standards in the field.

With a second location near Yongsan Station in central Seoul, the restaurant is quickly becoming a favorite among both vegans and health-conscious non-vegans through word-of-mouth.

Plantude seeks to make veganism more accessible with its casual concept, offering both Korean and Western-style dishes designed to appeal to both vegans and non-vegans.

The restaurant offers a variety of dishes, ranging from Korean-style options like bibimbap with fried tofu and vegetables to Western cuisine, such as a pasta dish with mushroom broth and creamy sauce made from macadamia nuts, catering to diverse tastes and dietary preferences.

"Many visitors tell us that with dishes of this quality, it doesn't matter whether it's vegan or not," an employee at Plantude's Yongsan branch said.

Operated by the Korean food giant, Plantude keeps its menu fresh with seasonal offerings. For this summer, they've launched three new dishes, including a rice bowl with stir-fried bamboo shoots from Damyang County, South Jeolla Province, and bell peppers.

They have also brought back the summer favorite tofu karaage buckwheat noodles & gyoza dumplings for a limited time, providing regular customers with new dining experiences.

"Whether customers come knowing it's a Pulmuone vegan restaurant or not, they're all satisfied with our diverse menu options," the employee said. "While most of Plantude's visitors are women in their 20s and 30s, we also have a significant number of male customers and group visits with our individual rooms." (Baek Byung-yeul)

JumJumJumJumJumJum's Tomato Tofu Rolled Rice / Courtesy of JumJumJumJumJumJum

JumJumJumJumJumJum

■ Address: 36 Seongam-ro 15-gil, Mapo District, Seoul

■ Phone: 0507-1318-5971

■ Hours: 11:30 a.m.-9 p.m., Wednesday to Sunday

■ Website: jumjumjumjumjumjum.com

Embracing sustainability in every aspect, JumJumJumJumJumJum offers more than just vegan fine dining. The restaurant features interiors crafted from recycled aluminum and utilizes reusable items throughout. Guests use cloth napkins instead of disposable napkins and handwashing stations replace wet wipes, enhancing the eco-friendly dining experience.

For 30,000 won, diners can savor a six-course plant-based prix-fixe menu that beautifully melds Korean flavors with vegan cuisine. The current menu starts with a Tofu Cheese Salad, featuring herb-infused tofu cheese and pickled cherry tomatoes drizzled with lemon dressing. The Creamed Potatoes follow, accompanied by a ginger soy sauce, crispy fried enoki mushrooms and baby sprouts in a rich vegan cream sauce.

The course continues with three distinctive dishes. Fried Lotus Roots are stuffed with pine mushrooms and served with a radish sauce. The Tomato Tofu Rolled Rice includes rice, fried tofu, pickled radish and sesame leaves wrapped in seaweed, topped with marinated tomato and accompanied with a chili mayo sauce and pickled cabbage. The Stir-fried Noodles with Pickled Chili Pepper combine chives and a basil sauce, and mushrooms sauteed in vegan butter, offering just the right amount of spiciness.

The meal concludes with a dessert duo of Vegan Cheesecake made from soy milk cream cheese and "doenjang" (Korean soy paste) paired with raspberry jam and a Lemon Brulee that adds a sweet and tangy finale.

Reservations are required and if you order for two, you'll share the portions from a single dish. The menu changes periodically to reflect seasonal produce, ensuring each visit offers a new taste of sustainable dining. (Kwon Mee-yoo)

Green Onion and Mustard vegan fried chicken / Courtesy of Vampire's Chicken

Vampire's Chicken

■ Address: 35 Gangnam-daero 124-gil, Gangnam District, Seoul

■ Phone: 02-540-5145

■ Hours: 4-10 p.m.

■ Website: Instagram @__vamchi__

Enjoying "chimaek," the iconic combo of Korean-style fried chicken and delicious ice-cold beer, by the Han River, is a must-do activity in Seoul for both locals and tourists. Vampire's Chicken, tucked away in the backstreets of southern Seoul's Nonhyeon-dong, offers a vegan twist to this beloved Korean tradition. With limited seating, it's best to grab your order to go or have it delivered.

Adopting the slogan "Scary Night, Enjoy Light" as a nod to its nocturnal namesake, Vampire's Chicken caters to everyone with its three main offerings: regular bone-in chicken, boneless and a plant-based option. The vegan chicken, made from seitan, a protein-rich wheat gluten, boasts a fibrous, pull-apart texture that closely resembles real chicken.

The eatery offers a variety of flavors that rival those of major Korean fried chicken chains, ensuring a genuine K-chicken experience even for vegans. Flavors include Crispy Fried, Green Onion and Mustard, Peanut Sauce and Chili Sauce, Spicy Hot BBQ, Spicy Hot Pot and Seasoned Spicy.

The Seasoned Spicy flavor is the closest to Korea's popular "yangnyeom chicken," while Green Onion and Mustard provides a zesty twist with its refreshing combination. The Peanut Sauce and Chili Sauce option draws inspiration from a popular hot pot sauce, customized by K-pop idol Keonhee from ONEUS.

Complementing the main dishes, Vampire's Chicken also features vegan-friendly sides such as Mac and Cheese, Creamy Corn Fries and Chili Potato Fries. All sauces and seasonings at Vampire's Chicken are vegan-friendly. (Kwon Mee-yoo)

Drunken Vegan's vegan lasagna / Captured from Instagram

Drunken Vegan

■ Address: 13 Wausan-ro 30-gil, Mapo District, Seoul

■ Phone: 070-7543-8101

■ Hours: 5-10 p.m., Thursday to Sunday

■ Website: https://linktr.ee/drunkenvegan

Drunken Vegan, located near the Sanwoollim Theater in the Hongdae neighborhood, is a small but unique establishment catering to even the strictest vegans. Founded by Eun Ha-sun, a sex columnist and author of "Selfish Sex," this pub offers a delightful fusion of healthy and indulgent cuisine.

Drunken Vegan is redefining vegan culture by combining the pleasures of vegan food with the joy of drinking. It showcases the diversity and potential of vegetable cuisine. While vegetable dishes often evoke images of healthy food, this restaurant reinvents vegetables as stimulating dishes by deep-frying, marinating and stir-frying them.

Vegan lasagna and fried cauliflower are among the pub's most popular dishes. It even has a signature soju made without any animal products but offering a refreshing tropical flavor profile with the addition of lychee and lemon. Vegan fish and chips are incredibly similar to the real thing, both in appearance and taste. As someone who loves seafood, it's a huge relief to find such a great plant-based alternative.

The crispy fried cauliflower pairs well with beer, and the vegan lasagna complements wine. Eun said, "'I wanted to convey the message that vegans are also human beings who can sometimes drink alcohol and enjoy junk food."

For an added touch of fun, the bar features a pop-up sex toy store curated by the founder. (Park Jin-hai)

Nokum Space's vegan "tangsuyuk" made from mushrooms and soy protein / Captured from Facebook

Nokum Space

■ Address: 227 Gonghang-daero, Gangseo District, Seoul

■ Phone: 050-71327-6998

■ Hours: 11:30 a.m.-2 a.m., (break time: 3-5:30 p.m.), Tuesday to Sunday

■ Website: Instagram @nokumspace

Nokum Space, located near Balsan Station on Seoul Metro Line 5 on the way to Gimpo Airport, is a place where patrons can enjoy mainly Western-style food such as pasta and burgers with a hint of Korean flavor, while listening to jazz and pop music.

The music director for comedian Song Eun-yi's YouTube channel, VIVO TV, manages this dimly lit yet cozy bar. Live performances are held on Friday and Saturday evenings on the third floor, while the fourth floor boasts a beautiful outdoor terrace surrounded by lush greenery.

The menu features a diverse selection of dishes, including spinach-based green curry, stir-fried eggplant with rice, a grilled tofu and nuts dish, burgers, pasta and a hummus veggie bowl. The Bulgogi burger, featuring a plant-based patty made from meat substitutes, and the vegan "tangsuyuk," a reinterpretation of the traditional deep-fried meat dish with sweet and sour sauce made from mushrooms and soy protein, are among the restaurant's most popular dishes.

The bar offers a wide selection of liquors, including wines, whisky, brandy and tequila, available by the bottle or as shots, along with a diverse range of cocktails.

This vegan restaurant and bar was featured on the Taste of Seoul's 50 Best Plant-Based Restaurants list for both 2022 and 2023. (Park Jin-hai)

Fig bingsu / Courtesy of Pan Honesta

Pan Honesta

■ Address: 3 Bogwang-ro 55-gil, Yongsan District, Seoul

■ Phone: 0507-1335-7769

■ Hours: 12-8 p.m from Monday to Friday; to 9 p.m. on weekends

■ Website: Instagram @panhonesta

Located on a little south of central Seoul's busy Itaewon area, Pan Honesta offers a wide range of vegan dessert and beverage options from pastries and "bingsu" — a shaved ice dessert — to lattes and shakes.

Taking pride in "healthy and honest" ingredients, the cafe uses substitutes for flour, eggs, dairy and cane sugar in its products. The menu includes a variety of cookies, such as yellow cheese chocolate chip and vanillabean chocolate chip rice cookies, and spoon cakes, both made with rice powder and coconut sugar.

Spoon cakes are a layered dessert with crouton-like vegan-friendly bread bites on the bottom topped with rich paste of different flavors from mugwort to chocolate and earl grey chocolate chip. Mugwort spoon cakes give a taste of Korean traditional flavor with a touch of red bean layered between the bread bites and the paste.

One of its signature items is undoubtedly bingsu, a perfect dessert to cool down in the hot summer. Milky shaved ice is made solely from oat milk and is served with thick flavored syrup and different kinds of toppings.

"Instead of using pre-made syrup, we've made the syrup ourselves using coconut sugar, which has a lower glycemic index (GI), to offer both healthy and tasty products," Pan Honesta told The Korea Times.

With black sesame and chocolate as steady-selling flavors, additional bingsu flavors vary depending on the season, with fig and supersweet corn rolling out as summer special. During fall, different seasonal flavors like mugwort and pumpkin will be introduced.

Taking up two floors of a three-story white building, the cafe provides a moderately spacious seating area on the second floor for its customers to enjoy desserts while admiring a view of Itaewon. (Lee Gyu-lee)

At O.verte, one of Korea's first plant-based donut shops, pastries come in a variety of steady-selling and seasonal flavors, including Earl Grey with almond cream, peach vanilla, rhubarb and triple berries with pistachio. Courtesy of O.verte

O.verte

■ Address: 34 Toegye-ro 10-gil, Jung District, Seoul

■ Phone: 0507-1411-6404

■ Hours: 8 a.m.-8p.m, Monday to Saturday

■ Website: Instagram @overte_donuts

Why should vegans always have to stick to greens and healthy options? Can't they indulge in guilty pleasure junk food, too?

This was the very question that inspired Kim Ae-ree to launch O.verte, one of Korea's first plant-based donut shops, in Seoul's bustling Jung District in 2021.

As a former menu consultant for dessert shops and an aspiring vegan, Kim came to find joy in crafting recipes that transform indulgent foods into tasty plant-based versions.

"Through donuts, I wanted to make veganism more approachable to the general public," she told The Korea Times.

O.verte's pastries, made with soy milk, coconut oil, raw cane sugar and non-dairy whipped topping, come in a variety of mouthwatering flavors and textures.

Popular favorites include classic glazed and Earl Grey with almond cream, while seasonal offerings rotate with the likes of peach vanilla in the summer, Mont Blanc in the fall and strawberry shortcake in the winter.

Limited-edition specials also make surprise appearances, featuring unique flavors like rhubarb, key lime pie and triple berry with pistachio.

The donuts are priced between 1,800 won and 5,500 won, with most falling around the 3,000 won range. (Park Han-sol)

Achemi's latest offerings apricot with orange blossom, left, and tomato with dill / Courtesy of Achemi

Achemi

■ Address: 318 Changgyeonggung-ro, Seongbuk District, Seoul

■ Phone: 0507-1396-0014

■ Hours: 12-9 p.m., Tuesday to Sunday

■ Website: Instagram @achemice

Achemi, a snug yet bustling dessert shop nestled near exit 4 of Hansung University Station on Seoul Metro Line 4, takes its name from a fusion of the words "alchemy" and "ice cream."

Drawing on her background as a flavor technologist for a global ice cream brand, owner Yoon Ji-hye works her magic like an alchemist, conjuring up her own recipes for vegan icy scoops of deliciousness from local plant-based ingredients and seasonal produce.

"There's a common stereotype that dairy-free ice cream lacks the taste or texture of traditional dairy versions, making it seem inferior," she told The Korea Times. "I wanted to create frozen desserts that are just as creamy, chewy and dense. Many of our customers don't even realize at first that they're enjoying a vegan treat."

The star ingredient in Achemi's frozen offerings is locally sourced brown rice, which is transformed into plant-based milk for the shop's ice cream bases.

"While typical non-dairy desserts rely on oat, cashew, soy or almond milk, we use our own in-house rice milk to bring out the flavor of our products."

At the shop, customers can choose from 12 signature and rotating seasonal flavors — apricot with orange blossom, tomato with dill, sweet corn with pepper, custard cinnamon apple pie, baked sweet potato milk tea and mugwort "injeolmi" (rice cake), among many others. Every scoop can be topped with fluffy aquafaba marshmallows, made from whipped chickpea water.

The ice cream can also be enjoyed as parfaits, cakes and "bingsu" (shaved ice dessert). (Park Han-sol)

Shim Yun-jung at the Print News Division of The Korea Times contributed to this article.