Emergency medical number119

Call 119 for an ambulance or fire service. The Korea Tourism Organization travel hotline is 1330.

Food and preparation conversations

Dish names and recipes vary. These are prompts for a conversation, not a list of foods that are automatically unsafe.

Fermented sauces and seasoning

Sauces, pastes, soup bases and marinades may contain soy, wheat, fish or shellfish. Ask staff to check the complete seasoning mixture.

Shared grills and side dishes

Grills, tongs, scissors and serving utensils may be shared. Side dishes can change without being listed individually, so confirm them too.

Fried foods

Ask about batter ingredients and whether oil, baskets or strainers are shared with foods containing your allergens.

A sample Korean allergy statement

Example only: sesame, peanuts and eggs

저는 참깨, 시시한 것 및 계란에 심한 음식 알레르기가 있습니다.

Build a card with the traveler’s exact allergens before using it.
Create the exact card

Questions to ask the restaurant

  • Can the kitchen check every ingredient, sauce, garnish and cooking oil used in this dish?
  • Is the same fryer, grill, pan, knife, board or serving utensil used for my allergen?
  • Can my meal be prepared with clean hands, clean utensils and a clean preparation area?
  • If the kitchen cannot confirm the ingredients or cross-contact controls, what unopened or simply prepared option is available?

Before you go

  • Keep the Korean card available offline.
  • Save 119 and the multilingual 1330 travel hotline.
  • Carry prescribed medication and a paper backup card.
  • Review current official travel guidance before departure.

Official and primary sources

Links were checked during our August 12, 2026 review. Official guidance can change; inspect the current source before travel.