Prices at South Korea's restaurants kept rising into the second half of the year. Along with summer staples such as samgyetang, a ginseng chicken soup, and naengmyeon, or cold noodles, the price of gimbap — long regarded as one of the country's cheapest meals — also climbed last month.
The average price of samgyetang in Seoul rose to 18,192 won ($13) in July from 18,154 won, according to the Korea Consumer Agency's Chamgagyeok price portal on the 25th. Naengmyeon rose to 12,692 won from 12,615 won, and a roll of gimbap rose to 3,869 won from 3,838 won. The increases reflected a combination of seasonal demand, a spike in ingredient costs driven by the heat wave and the mounting cost burden the restaurant industry has been carrying.
Gimbap rose for a second straight month after June. The average price of a roll in Seoul has been raised three times this year alone, climbing from 3,723 won last December to 3,800 won in January, 3,838 won in June and 3,869 won in July. Because gimbap is a labor-intensive dish in which many ingredients are trimmed, cooked and rolled into a single serving, higher labor costs feed directly into the selling price.
The recent heat wave also added pressure by driving up the prices of raw materials such as dried seaweed and spinach — a phenomenon dubbed "heatflation," a blend of heat and inflation referring to price increases caused by high temperatures.
The average price of samgyetang rose again after six months, having climbed from 18,000 won last December to 18,154 won in January. Demand for restorative foods combined with a boost from the 2026 World Cup in North and Central America concentrated chicken consumption, while production costs such as feed and logistics also rose.
The price of ginseng, a secondary ingredient, has risen even more sharply. As falling supply and a weakening production base have accumulated, the average price of one bundle of fresh ginseng (12 to 14 roots) reached 38,750 won as of the 21st. That is 56% higher than the 24,800 won recorded during the same period last year. Jung Sung-hoon, head of Tosokchon, said, "The recent sharp rise in ginseng prices is increasing pressure to raise prices," adding, "At the start of the year, the minimum wage increase gets reflected in prices."
Naengmyeon also rose three times this year. In Seoul, it climbed from 12,500 won last December to 12,538 won in January, 12,615 won in April and 12,692 won in July. Price increases at individual establishments exceed the average. Woo Lae Oak, a restaurant specializing in Pyongyang-style naengmyeon, raised its cold noodle price by 2,000 won in April, from 16,000 won to 18,000 won.
The increases stemmed from rising demand during the heat, higher prices for broth ingredients such as Korean beef brisket, and higher operating costs including labor, rent and gas.
