Korean Air will introduce inflight vegan meals in March this year.
Inspired by traditional Korean temple cuisine, the new vegan meals will be made using a variety of fresh vegetables and seasonal ingredients.
Passengers in all cabin classes can tuck into steamed barley rice with burdock, roasted shiitake mushrooms, mung bean jelly salad and roasted tofu with plum salsa sauce.
Ginkgo nut porridge and roasted yam with soybean paste are available for Prestige and First class passengers. Different types of Korean vegan dishes will be served depending on the route and season.
Korean Air currently provides six types of vegetarian meal options: vegan, lacto-ovo vegetarian, East Asian vegetarian, Hindu vegetarian, Jain vegetarian and raw vegetarian.
Customers can pre-order the new vegan meals through Korean Air’s website, mobile application or service centre up to 24 hours before departure.
Korean Air will also introduce a new selection of carefully curated wines onboard in collaboration with Marc Almert, who was named “World’s Best Sommelier 2019” with 52 newly-selected inflight wines.
The airline’s wine selection, which has formerly been composed mostly of traditional French wines, has expanded to include wines from other European countries and continents.
The new selection will be first offered on the airline’s Los Angeles, New York and Paris routes, and will be gradually added to all routes within the year.
The airline said it will continue to introduce a variety of meal options to provide passengers with a rich inflight experience.
For more information, visit koreanair.com.
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