Visas & entry
Visa-free entry is available to many passport holders for short tourism stays, but rules, permitted length of stay and K-ETA requirements change. Check the Republic of Korea embassy/consulate for your passport before booking; travelers from visa-required countries must arrange a visa in advance.
Getting in
- Incheon International Airport, Seoul: The default long-haul gateway and the right arrival point for almost every first trip. It is west of Seoul; AREX and airport limousine buses handle the onward transfer.
- Gimpo International Airport, Seoul: Seoul's useful domestic airport, especially for Jeju, with some short-haul international service. Choose it over Incheon for a Seoul–Jeju flight if your trip begins in the capital.
- Gimhae International Airport, Busan: A sensible open-jaw arrival or departure for itineraries ending in Busan, particularly from Japan and selected Asian hubs. It saves the unnecessary KTX return to Seoul.
- Jeju International Airport, Jeju City: Primarily a domestic gateway from Seoul, Busan and other Korean cities, though it has some international routes. Use it only when Jeju is a real part of the itinerary, not as a rushed overnight add-on.
Getting around
Use KTX for the main mainland axis: Seoul–Busan, Daegu/Gyeongju, Jeonju and Gangneung. Fly only for Jeju; Seoul–Busan flights usually lose to KTX once airport time is counted. Express buses are often the better answer for Sokcho/Seoraksan, smaller coastal towns and parts of Jeolla; rent a car for Jeju, rural Gangwon or the southwest, but never for central Seoul.
Money
The currency is the South Korean won (KRW/₩). Cards are accepted almost everywhere in cities, but carry some cash for markets, small rural businesses and transport top-ups; tipping is not customary and can create awkwardness.
Daily budget · South Korean won (KRW / ₩). Ranges are per person per day, excluding international flights and assuming two people share a room; solo travelers should budget materially more for accommodation.
- Value
- ₩90,000–₩150,000
- Mid-range
- ₩200,000–₩350,000
- High-end
- ₩500,000–₩1,000,000+
- Value: hostel, simple guesthouse or business hotel; casual rice/noodle meals and convenience-store breakfasts; public transport and low-cost sights.
- Comfortable mid-range: a well-located 3-star or modest 4-star hotel shared; cafés, proper restaurants, occasional taxis, paid activities and some nightlife.
- High-end: top hotels or hanok stays, premium hanwoo barbecue and seafood, tasting menus, private transport, shopping and upgraded rooms.
- Hotels are the main swing factor, especially in Seoul, Busan and Jeju during blossom season, foliage weekends, school holidays and major events. Book Jeju early if travelling in peak periods.
- Jeju adds rental-car, fuel and domestic-flight costs. On the mainland, KTX is excellent value against the time cost of flying, but a Seoul–Busan fare is still a noticeable item on a value budget.
- Food can stay cheap until you add Korean barbecue, premium beef, market seafood, alcohol, cafés and nightlife. Standard transit and cultural admissions are comparatively inexpensive.
Eating well
- Eat barbecue with at least two people when possible: portions, grills and side dishes make more sense as a shared meal.
- For a serious regional meal, prioritize the specialty in its home city rather than hunting for a generic version in Seoul.
- Markets are strong for breakfast, snacks and casual seafood, but do not assume every stall has English menus or takes foreign cards; carry some cash and use a translation app.
- Korean meal times can be busy, especially lunch around noon and dinner from about 6 to 8pm. Popular barbecue, crab and destination restaurants often require a wait or a reservation on weekends.
- Jeju black-pork restaurants, Busan seafood places and autumn or holiday-weekend dining in tourist cities are worth booking ahead if there is a specific restaurant you want.
- Vegetarians should plan actively: banchan, soups and kimchi may contain fish sauce, shrimp paste or meat stock even when the main dish appears vegetable-based.
- Buy or use a rechargeable local transit card for Seoul, Busan and other city buses/subways; foreign cards do not reliably work for every local payment or transit top-up.
- Reserve KTX as soon as sales open—typically about one month ahead—if traveling on Friday evenings, Sunday returns, Chuseok or Seollal. Holiday transport is not spontaneous.
- Treat airport-to-hotel and station-to-hotel legs as real travel time. Gyeongju's Singyeongju KTX station is outside the historic center, and Jeju requires airport time even on a short domestic flight.
- Navigation is easier with Naver Map or KakaoMap than Google Maps, whose Korean routing is limited. Keep destination names and addresses available in Korean for taxis.
- Seoul, Busan and Gyeongju do not need a car; parking and traffic make one a liability. On Jeju, a car is the practical choice for a broad island circuit, while buses require a slower, selective plan.
- Spring fine dust, summer humidity and late-summer typhoons can materially affect plans. Build a buffer night around Jeju flights or ferries in typhoon season.
Entry rules change — verify visa requirements for your passport before booking this country.
Season by season
March–May
March remains cold in Seoul and the mountains while Jeju and the south coast warm first; blossoms usually move from Jeju in mid-March to Seoul and Gangwon in early April, with greener, warmer and calmer conditions in May.
cherry blossomspalaces and city walkingmountain sceneryJeju and south-coast travel
April blossom weekends bring high hotel prices and heavy domestic crowds in Seoul, Gyeongju, Busan, Jinhae and Jeju; timing shifts with the weather, and fine dust can affect the capital region.
June–August
Expect heat and serious humidity, with jangma monsoon conditions commonly from late June into August; coastal Busan, Gangneung/Yangyang, islands and mountain escapes are more comfortable than Seoul or Daegu afternoons.
beachescoastal foodisland tripssummer mountain escapes
School holidays pack beaches and push up Busan and Jeju prices, while late-summer typhoons can disrupt Jeju and south-coast flights or ferries; build buffer time around island connections.
September–November
This is the best all-round season, with lower humidity, clearer skies, harvest food and excellent hiking conditions; September can still be hot, October is peak foliage season, and November is cooler and quieter.
countrywide itinerarieshiking and foliageSeoul and Busan city travelfood-focused trips
October foliage weekends are competitive for mountain-area hotels, and Chuseok can make long-distance rail and buses extremely difficult while closing some independent businesses.
December–February
Winter is cold and dry across Seoul, the central interior and Gangwon, milder in Busan, and relatively mild but often windy and wet on Jeju; expect icy mountain trails and occasional closures after snow.
museums and cafésjjimjilbang spasGangwon skiingsnowy temple landscapes
This is not casual hiking weather without winter gear, and Seollal creates major domestic travel pressure, transport sell-outs and some business closures.
Events worth planning around
Chuseok · Usually September or October; dates move with the lunar calendar. · Nationwide
One of Korea's biggest family-travel periods. Reserve KTX, intercity buses and domestic flights as soon as they open; expect crowded roads, some independent restaurant and museum closures, and altered opening hours.
Seollal (Lunar New Year) · Usually January or February; dates move with the lunar calendar. · Nationwide
Long-distance transport sells out around the holiday and some businesses close. Stay put rather than planning a spontaneous Seoul–Busan transfer, unless tickets are secured well ahead.
Busan International Film Festival · Typically October. · Busan
Raises hotel demand and rates, particularly in central and beach districts; book accommodation early if Busan is part of an autumn itinerary.
Boryeong Mud Festival · Usually July or August. · Boryeong, Chungcheongnam-do
A major summer party weekend that tightens local accommodation and transport; go deliberately for the crowd-heavy festival rather than expecting a quiet coastal stop.
What to eat
Treat Korea as a set of regional cuisines, not a checklist of barbecue and bibimbap. Seoul offers the widest range, but Busan’s pork-and-seafood culture, Jeolla’s lavish table spreads, Jeju’s black pork and abalone, and inland specialties such as Andong chicken are the reason to eat beyond the capital.
Kimchi and banchan: side dishes are part of the meal, not decoration; their range and quality reveal a restaurant’s regional character.Korean barbecue: seek samgyeopsal pork belly, galbi short rib and, if splurging, hanwoo beef; cook-at-table meals are built for groups.Bibimbap: rice mixed with vegetables, seasoning and often egg or meat; Jeonju is the version worth making a destination meal.Gukbap and other rice soups: inexpensive, sustaining meals with strong local identities, especially in Busan and Jeonju.Korean fried chicken, makgeolli rice wine, soju and café culture: everyday urban pleasures rather than merely late-night add-ons.Temple and market eating: traditional vegetarian temple food is a useful counterpoint to meat-heavy meals; markets are best for casual grazing and regional snacks.
Seoul: The country’s broadest concentration of regional Korean food, barbecue, markets, contemporary tasting menus and cafés · Samgyeopsal, galbi and premium hanwoo barbecue · Late-night fried chicken, soju and modern café culture
Busan: Dwaeji-gukbap, pork-and-rice soup · Milmyeon, cold wheat noodles · Market seafood, especially around Jagalchi, plus coastal grilled fish and shellfish
Jeonju: Jeonju bibimbap · Kongnamul-gukbap, bean-sprout soup · Makgeolli spreads and elaborate hanjeongsik set meals
Gwangju, Suncheon, Yeosu and the southwest coast: Namdo-style generous banchan, fermented flavours, rice, produce and seafood · Gwangju tteokgalbi · Yeosu soy-marinated crab and pike eel · Mokpo octopus dishes; coastal abalone
Jeju Island: Jeju black-pork barbecue · Abalone dishes and seaweed-rich seafood · Tangerines and island produce
Andong: Andong jjimdak, soy-braised chicken · Salted mackerel · Andong soju and traditional food culture
Daegu: Grilled makchang intestines · Dongin-dong spicy braised galbi · Fried chicken and market eating