Guides for shop owners

How do you list ingredients and allergens on a foreign-language restaurant menu?

The first things foreign diners look for: what meat it is, how spicy it is, and whether it contains anything they can’t eat.

Three things for every dish

Main ingredients and the kind of meat (pork, beef, chicken, seafood)
Spice level — shown visually, like one to three chili icons
Common allergens: peanuts, tree nuts, shellfish, wheat (gluten), milk, eggs, soy

Mark the dishes that can be made vegetarian or vegan
If everything shares one kitchen and the same equipment, always add a cross-contamination note: “May contain traces due to shared kitchen”
Without halal certification, don’t write “Halal”. State only the facts, such as “Pork-free” or “No alcohol used”
Whether a single portion can be ordered (many Korean dishes are sold for two or more)

This guide was written by Gyeol, a website service for small shops. Use it as it is, whether or not you use Gyeol.