Sharing a collection of rip-off incidents during domestic travel in Korea.

Difficulties regarding costs usually first surface when paying the bill. Here is a summary of what you can do on the spot and what you should keep for future reference. ■ On the Spot Check item by item — You cannot tell where the discrepancy lies just by looking at the total amount. Take the bill and compare the unit price and quantity for each item one by one. Most misunderstandings are resolved here. Compare with the price list — Taking a photo of the menu or the attached price list makes comparison easier. Do not raise your voice — Arguments often leave lingering emotions rather than the facts. It is better to quietly go over the items to achieve a better outcome. ■ Things to Keep Receipt — If paying by card, the record is saved automatically. If paying with cash, be sure to get a receipt. Photos — The menu, the price list, and the actual food served. These three are sufficient for explaining later. ■ Next If you inquire at your accommodation or a tourist information center, they will tell you which service points are available for your area. For consumer counseling, call 1372 without an area code. ** ■ How to Reduce Costs in Advance Choose fixed-price menu items, check market prices before ordering, and state the number of people in your party first. These three things alone will prevent most situations from occurring.

Recently in Busan, South Korea, a controversy broke out after a local food stall charged 3,000 KRW (about 2.2 USD) for a single piece of odeng (Korean fish cake) — a price that many locals consider to be outrageously expensive compared to the usual street market price of around 500–1,000 KRW. This has sparked public outrage, as people are calling it a case of "price gouging" or "rip-off pricing" targeting tourists. The incident quickly spread online and even appeared in news outlets, raising concerns that such practices could damage Korea’s international image as a tourist-friendly destination. On YouTube and other social platforms, many Korean citizens expressed anger and embarrassment, criticizing the vendor for exploiting visitors and warning that this could discourage foreigners from visiting Korea. Some also argued that one dishonest vendor can tarnish the reputation of an entire city or country, making it a matter of national concern rather than just a local issue.

Seoul’s famous Gwangjang Market, known for its traditional Korean street food and vibrant atmosphere, has recently come under fire after reports of overcharging, rude service, and cheating incidents targeting foreign tourists. Several visitors shared their experiences online, claiming that some vendors were charging inflated prices compared to those offered to local customers. Others reported hostile attitudes when questioning the prices. The controversy escalated after a viral video allegedly showed a vendor using a “hidden card” trick (similar to shortchanging), where a customer was secretly charged more than the agreed amount — a practice Korean netizens call “밑장 깔기 (mitjang kkalgi)”. Public backlash has been strong, with both locals and international audiences expressing disappointment that one of Seoul’s most iconic tourist destinations is being tarnished by unethical practices. Seoul City officials have since announced that they will increase inspections and provide multilingual price tags to prevent further incidents and rebuild trust with visitors.

Jeju offers a wide variety of seafood dishes, and prices for a significant number of them are determined by the daily market rate. Here are some things you should ask when you come across a menu item marked "Market Price." ■ You Only Need to Ask Three Things **How Much Is It Today?** — This is the simplest and most certain question. The "Market Price" designation is meant to be asked. **What Is the Weight Standard?** — For items with large size variations, such as hairtail or abalone, the total price can vary significantly depending on whether the price is per fish or by weight. This is especially true for large fish like whole hairtail. **How Many Servings Is It?** — Check whether the set consists of one fish to be shared or one fish per person. ■ Menus with Predictable Prices Items like meat noodles, grilled black pork (sold at a fixed price by weight), and gimbap are priced exactly as listed on the menu. If you have a tight schedule or want to set a budget, these options make calculating the cost easier. ■ The Difference Between Tourist Spots and Local Restaurants Even for the same dish, there tends to be a price difference between restaurants within major tourist areas and those in residential neighborhoods. If you have a rental car, simply visiting a local restaurant just outside these areas can make a noticeable difference. ■ When calculating If the total differs from the estimate, the fastest way is to check it item by item on the spot. Later, memories may differ.

High Price of a Single Fishcake at a Popular Temple Sparks Outrage A recent news story has sparked controversy among South Korean internet users. The issue revolves around the high price of a single fishcake (known as eomuk or odeng in Korean) at a food stall near the famous Haedong Yonggungsa Temple in Busan. The stall was charging 3,000 KRW for a single fishcake, which is considered extremely expensive by local standards. For comparison, the typical price for one fishcake at a street food stall is usually between 500 KRW and 1,000 KRW. Photos of the price list went viral online, and the news was quickly picked up by major media outlets. Many Koreans expressed anger and disappointment, criticizing the vendor for exploiting tourists and taking advantage of the temple's popularity. The outrage reflects a broader frustration with what some see as predatory pricing at major tourist sites. This incident is now a hot topic of debate online, with the public demanding fairer pricing, especially at well-known cultural and tourist destinations. The high price has led to widespread criticism and a call for more reasonable business practices.

As it is a port city, there are many places selling fresh raw fish and seafood. However, since prices are often not fixed, it is more convenient to agree on a price beforehand. Below are the things you should check before sitting down. ■ Things to Check Before Sitting Down Market Price Menu — If the menu simply states "Market Price," ask about the price for that day before you start. Asking is not rude; it is simply a matter of convenience for both parties. Table Setting Fee — If you are seated at a restaurant that serves sashimi with the sauce, a table fee is added separately from the price of the fish. The amount varies from place to place, including whether it is per person or per table. Weight — For seafood sold by the kilogram, the perceived cost can differ significantly depending on whether the weight is before or after cleaning. Checking the scale readings is the most reliable method. Number of People and Composition — It is difficult to estimate the total cost later when placing a request like "enough for two people." It is better to decide on a price beforehand and ask the restaurant to adjust the portion within that range. ■ Stable Price Options Market food sold at fixed prices, or individual dishes like gukbap and milmyeon, have their prices clearly written on the menu, so there is no need for such verification. If you feel hesitant about visiting for the first time, you can still fully enjoy Busan cuisine by starting from these options. ■ If Problems Arise Keep the bill in hand, and pay by card whenever possible. A record is necessary to prevent disputes later.

While prices for food in Seoul markets are generally fixed, the portion sizes differ from those in restaurants, which can sometimes result in a higher bill than expected. Knowing just a few things can help reduce such occurrences. ■ Different Units of Sale **Assorted Units** — Dishes like jeon (Korean pancakes) or hoemuchim (spicy raw fish salad) are often sold by the plate rather than by the serving. This is where situations where two people go but are served a four-serving portion usually arise. You should state the number of people first and adjust the quantity accordingly. **Side Dishes** — In some markets, items served with the main meal are charged separately. It is best to ask about this when placing your order for a clean bill. **Cash** — Some street vendors still only accept cash. It is convenient to bring some change, and it is better to check beforehand if they accept cards. ■ The Habit of Checking Prices First Most stalls display price tags. If they do not, it is natural to ask before ordering. Markets have a fast turnover, so there is no atmosphere where you feel self-conscious about asking. ■ If It Is Your First Time at a Market In alleys where you sit and eat (single-dish meals like kalguksu or gukbap), prices are listed directly on the menu, making payment simple. It feels more comfortable here for a first visit than at a standing stall.

At ports and beaches along the East Coast, there are makeshift stalls where seafood is sold on the spot. The advantage is that you can buy freshly caught seafood immediately, but since the selling method differs from that of supermarkets, it is helpful to keep a few things in mind. ■ Weight Whether it has been cleaned or prepared — Squid and fish lose a significant amount of weight once the internal organs and heads are removed. First, check which standard is used to determine the price. Check the scale together — Looking at the scales together is not considered rude; it is a standard practice in transactions. Wetness — The weight changes if the seafood is weighed while submerged in water. You should check if it is weighed after being taken out of the water. ■ Price Market prices fluctuate daily depending on the weather and catch volume. If you start by asking prices at two or three places, you will get a sense of the day's market rate. It is difficult to judge based on just one place. ■ When Eating on the Spot Check if there are separate charges for slicing the fish or for the table setting at the dipping sauce shop. The total cost usually differs from what you expected if you only considered the price of the sashimi. ■ When Taking It Out Ask if an ice box and ice are needed, and how much that costs. In the summer, it is better to determine the portion size considering travel time. ■ Alternatives At fixed-price shops inside the market or restaurants near the port, prices are written on the menu, making calculation simple.