Eating when kosher is scarce

Away from Seoul, hot kosher meals are rare, so many observant travelers plan around it. Common approaches: rely on the Chabad house for main meals, carry sealed kosher provisions (canned fish, tuna, crackers, snacks with a hechsher), and fill gaps with fresh fruit, vegetables and unflavored items from large marts. Korean food often contains pork, shellfish and shared cooking surfaces, so 'vegetarian' alone is not a guarantee of kashrut — treat it as harm-reduction, not certification, and confirm anything important with the Chabad house.