Korean Air has elevated its inflight culinary offerings with the debut of a Korean-inspired vegan menu for passengers flying internationally from Korea, effective March 1st.
Drawing from the heritage of Buddhist temple cuisine, the new vegan selections spotlight premium seasonal produce and time-honored Korean recipes. Travelers can savor dishes such as steamed barley rice with burdock, oven-roasted shiitake mushrooms, mung bean jelly salad, and tofu paired with a tangy plum salsa. For those flying in Prestige (Business) and First Class, specialties including ginkgo nut porridge and roasted yam with fermented soybean paste are now available, reflecting the airline's commitment to wellness and sustainability.
Guests are encouraged to reserve the Korean vegan meal up to 24 hours before departure via Korean Air’s official website, mobile app, or customer service center. The carrier continues to support diverse dietary preferences, offering five additional vegetarian meal choices: lacto-ovo vegetarian, East Asian vegetarian, Hindu vegetarian, Jain vegetarian, and raw vegetarian menus.
Further enhancing the onboard dining experience, Korean Air has partnered with Marc Almert, crowned "World's Best Sommelier 2019," to curate a refreshed wine program. The current wine list now features a broader array of international labels, expanding well beyond French vintages to include selections from across Europe and other continents. The new wine portfolio debuted on flagship routes to Los Angeles, New York, and Paris, and has since been rolled out across the global network in 2025.
The move aligns Korean Air with a growing industry trend, as leading airlines such as Emirates and ANA have also embraced plant-based dining for discerning travelers.
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