"Warning: 'Leftover Kimchi Will Be Reused' Sparks Debate... Is the Era of Free Side Dishes Ending?"

Self-Employed Owners Say, "We Can't Handle Leftover Side Dishes"

Online Debate Erupts Over Shifting Attitudes Toward Generous Side Dishes Amid High Inflation

"If you leave kimchi behind, we will reuse it. Do you think money comes out of the ground?" A warning sign posted at a side dish self-service bar in a restaurant has become a hot topic online, reigniting debates over the culture of "free side dish refills." While the sign is generally interpreted as a warning from the owner to take only as much as you can eat, rather than an actual intention to reuse leftover side dishes, many see it as a reflection of the harsh reality faced by restaurant owners struggling with high inflation.

A warning sign posted at a side dish self-service bar in a restaurant has become a hot topic online, reigniting debates surrounding the culture of "free side dish refills." SNS

According to current food sanitation laws, it is prohibited to reuse or recook food left over by customers. Food service operators are not allowed to reuse or cook food that customers have left behind, and violating this regulation can result in administrative penalties. The core of the current controversy is not about "reuse," but about the cost burden surrounding free side dishes. As more customers at self-service bars take excessive amounts of kimchi, kkakdugi, and seasoned vegetables and end up leaving much uneaten, some restaurants are now being forced to shoulder both increased food ingredient costs and expenses for disposing of food waste.

Rising Ingredient Prices Increase Burden on Small Business Owners

Recently, debates about charging for extra side dishes have also emerged in self-employed business owner communities. In a poll titled "For or Against Charging for Additional Side Dish Refills," out of 1,535 respondents, 621 (40.5%) supported the idea, while 914 (59.5%) opposed it. Supporters cited rising ingredient prices and an increase in food waste as their main reasons. On the other hand, opponents pointed out that consumers strongly believe the cost of side dishes is already included in the main menu price, raising concerns that charging for refills could drive away regular customers.

Naver Cafe 'Apeunikka Sajangida'

Discontent among restaurant owners is closely linked to recent trends in ingredient prices. According to agricultural product distribution information from Korea Agro-Fisheries & Food Trade Corporation (aT), the price of 100 grams of lettuce in January this year was 1,417 won, up 41.0% from the previous year. During the same period, the prices of Cheongyang chili peppers and perilla leaves also rose by 11.4% and 7.3%, respectively.

Leafy vegetables, chili peppers, and kimchi products are staples in Korean restaurant side dishes and self-service bar offerings. Price fluctuations in these items directly impact the overall cost structure for restaurant operators.

A food ingredient mart located inside a traditional market in Gangseo-gu. Photo by Dongju Yoon

The overall burden of inflation also remains high. According to the Ministry of Data and Statistics, the Consumer Price Index for March 2026 rose by 2.2% compared to the same month last year. The living necessities index increased by 2.3%, and the food sector was up by 1.6%. Although the fresh vegetable index fell year-on-year in March, restaurant operators report that significant price swings by item and season make inventory management and menu pricing increasingly difficult.

In Japan, Even Basic Side Dishes Are Charged... Korea's "Generosity" Culture as a Variable

In other countries, it is relatively common for side dishes or accompaniments to be charged separately. In Japanese izakayas, when seated, a small appetizer called "otoshi" is served without request, and the customer is billed for it as an "otoshi-dai" fee. This functions as a basic appetizer or seating charge.

Even in ordinary Japanese restaurants, it is rare to see the Korean style of unlimited free side dish refills.

A self-employed business owner running a delivery restaurant is being interviewed by The Asia Business Daily. Photo by Jo Yongjun

Kimchi, extra rice, and other accompaniments are often sold as separate menu items. In contrast, Korean restaurants have long included side dishes and refill services in the price of the main menu. For consumers, this is seen as "generous hospitality," but for restaurant owners, it is a structure that intensifies the pressure to raise prices whenever costs rise.

Within the restaurant industry, many believe that compromise solutions are more realistic than full-scale charging. For example, the initial portion is offered for free, while a fee is charged for refills from the second serving onward; or only certain costly side dishes—such as rolled omelets, marinated crabs, or kimchi—are subject to additional charges. In practice, self-employed business owners are discussing these alternatives, such as charging only for specific side dishes or starting to charge from the second refill.

However, it remains uncertain whether charging for side dishes will actually lead to improved sales. Given that consumers already feel burdened by increased dining costs, adding extra fees for side dishes could create a perception of "stingy restaurants." Some point out that instead of charging separately for side dish refills, it may be better to slightly adjust the price of the main menu or to provide smaller initial portions and offer more upon request to minimize customer complaints.

This controversy is more than just a one-off incident over a restaurant sign. With rising inflation, labor, and disposal costs, Korea's "free side dish" model is now being tested. Free side dishes are regarded as both a charm and a competitive edge of Korean cuisine. However, as the burden of ingredient costs grows, discussions about who should bear these costs and how are becoming increasingly unavoidable.

This content was produced with the assistance of AI translation services.