How Many Meals Do Koreans Have in a Day? A Cultural Deep Dive

December 23, 2025 •

3 min read

According to epidemiological studies conducted in Korean society, eating three regular meals a day is traditionally a social norm. However, a busy and demanding urban lifestyle has introduced significant variations, meaning the reality of how many meals do Koreans have in a day is far from a simple answer.

Quick Summary

Traditionally, three meals per day is the norm, centered around rice and banchan. However, demanding modern lifestyles and work schedules have led to many skipping breakfast, increased snacking, and more frequent dining out.

Key Points

Traditional Norms: The social norm in Korean society is to have three regular meals a day, centered around rice, soup, and various side dishes called banchan.
Modern Adaptation: Due to demanding work and school schedules, many urban Koreans now skip meals, especially breakfast, favoring convenience and speed.
Snacking is Rising: There has been a notable increase in snacking, with more energy derived from snacks, particularly among younger adults.
Meal Composition Changes: The contribution of minimally processed foods is declining at all meals, while ultra-processed food consumption is on the rise.
Communal vs. Convenient: Dinner remains a relatively communal meal, but many weekday family dinners are replaced by eating out or late-night takeout (yasik) due to busy schedules.
Social Influence: Social media phenomena like mukbang (eating broadcasts) contribute to the culture of late-night eating and snacking.
Health Implications: The shift towards less frequent regular meals and increased processed food intake has raised health concerns, linking these new patterns to poor metabolic health.

Traditional Korean Meal Structure

In Korean society, the custom of consuming three regular meals daily has long been a significant social norm. Historically, this practice was foundational to daily life, with each meal following a specific, structured pattern. The core of any traditional Korean meal, known as bapsang, includes steamed rice (bap), a soup or stew (guk or jjigae), and various side dishes (banchan), featuring vegetables, seafood, and meat. Kimchi is a near-universal accompaniment. Traditional eating often emphasizes a communal experience, particularly at dinner, with shared side dishes. Dining etiquette includes waiting for the eldest person to begin eating.

The Shift Towards Modern Eating Patterns

Significant shifts in Korean adult eating patterns have occurred over the past two decades. A study from 1998-2018 showed decreased energy intake from breakfast and increased intake from dinner and snacking, especially among younger adults. This change is linked to the demanding pace of modern urban life, including long work hours, intensive student schedules, and societal beauty standards. Skipping breakfast is common, often replaced by simple or no food. The growth of fast food, delivery services, and processed snacks is also a contributing factor.

A Day in Korean Meals: Breakfast, Lunch, and Dinner

The composition and setting of meals today vary considerably from the strict traditional model:

Breakfast (Achim): While a traditional full bapsang still exists for some, many urban Koreans now eat a much simpler breakfast or skip it. Quick options include cereal, toast, or seonsik, a grain powder drink.
Lunch (Jeomsim): Lunch is heavily influenced by work or school. Company cafeterias are common. Without provided meals, eating a quick meal at a nearby restaurant, like noodles or Chinese-style dishes, is typical.
Dinner (Jeonyeok): Dinner remains the most communal meal for many, though weekday family dinners are less frequent for busy families. It might involve a more elaborate home-cooked meal or dining out with colleagues or friends. Social gatherings like Korean BBQ are popular dinner options.

Beyond the Main Meals: Snacking and Late-Night Eats

Snacking is a significant part of Korean food culture, particularly late at night (yasik). Data indicates a clear increase in snacking frequency and its contribution to daily energy intake. This trend is amplified by phenomena like mukbang (eating broadcasts). Snacks range from traditional rice cakes to popular modern options like Korean fried chicken and instant noodles. A late-night fruit snack is also common.

Modern Snacking vs. Traditional Korean Eating Habits


Feature	Modern Snacking Habits	Traditional Meals
Frequency	Increased frequency, especially late at night (yasik).	Structured into three main meals (breakfast, lunch, dinner).
Food Type	Higher consumption of ultra-processed and convenient foods (instant noodles, fried chicken).	Centered on whole, minimally processed foods (rice, vegetables, soup).
Portion Size	Can lead to larger overall daily intake, especially during mukbang or late-night sessions.	Traditionally focused on balanced, modest portions of various dishes.
Preparation	Often quick, easy, and bought from convenience stores or delivery services.	Required more time-intensive home cooking and preparation, especially of banchan.
Social Context	Often solitary (during mukbang) or casual (with friends).	Traditionally communal, shared with family around a central table.
Health Implication	Linked to an increased risk of obesity and chronic diseases.	Considered generally healthy due to high vegetable content and fermentation.

A Note on Dietary Trends

Changes in meal patterns correlate with shifts in dietary preferences, with many younger Koreans favoring meat and beverages over traditional grains and vegetables. The rise in ultra-processed food consumption, despite the traditional Korean diet's reputation for healthiness, has raised public health concerns regarding metabolic health. This evolving food culture reflects South Korea's societal changes, prioritizing convenience and individuality while navigating the balance between traditional reverence and modern life's demands. For further details, an authoritative study on Korean eating patterns from the National Institutes of Health can be found here(https://pmc.ncbi.nlm.nih.gov/articles/PMC9532188/).

Conclusion

While three regular meals remain a cultural ideal, the actual number of meals Koreans have daily is more varied. Long work hours, social media trends, and convenient food options have reduced formal breakfasts and increased snacking. Modern Korean eating patterns blend traditional culinary principles with the practicalities of a busy, modern society, resulting in a dynamic and diverse dining culture.

Frequently Asked Questions

While it is not universal, it is increasingly common for many Koreans, particularly those with demanding work schedules and busy urban lifestyles, to skip breakfast or have a very simple meal instead.

A traditional Korean breakfast can be a full spread similar to lunch or dinner, with rice, soup, and side dishes. However, a modern breakfast is often much simpler, consisting of cereal, toast, or a quick grain powder drink called seonsik.

Yes, late-night snacking, known as yasik, is a common part of Korean food culture. This is influenced by busy schedules and popularized by trends like mukbang.

The frequency of eating out versus cooking at home varies widely based on individual circumstances like work, marital status, and social habits. It is very common for many urban workers to eat lunch out or at a company cafeteria, and dinner is also frequently eaten at restaurants with friends or colleagues.

Traditional habits centered on three regular, communal meals of minimally processed foods. Modern habits, influenced by fast-paced lifestyles, show an increase in skipped meals (especially breakfast), more snacking (often on ultra-processed foods), and more eating out.

The traditional Korean diet, rich in vegetables, fermented foods like kimchi, and diverse dishes, is generally considered healthy. However, the shift towards increased processed foods and irregular eating patterns in modern times has raised health concerns.

Dinner is often seen as a communal meal, a time to relax and connect. It's common for colleagues or friends to gather for meals like Korean BBQ, creating a shared dining experience.