KSICSubclass
KSIC 56111—General korean food restaurants
Subclass · Korean Standard Industrial Classification (Rev. 11 (2024))
Where 56111 sits
Description
This refers to industrial activities that provide general Korean food, such as rice meals, porridge, stews (soups, broths, hot pots), and steamed dishes. Porridge, stews, and steamed dishes include cases where meat or seafood serves as the main ingredient.
Example activities
- seolleongtang restaurants
- seafood stew restaurants
- haejangguk restaurants
- bossam restaurants
- general korean specialty buffets
56111 in other systems
Looking up equivalents…
Index entries for 56111
24 entries from the official KSIC alphabetic index that classify under this code.
- Bossam specialty restaurant
- Gopchang Jeongol specialty restaurant
- Gomtang specialty restaurant
- Gamjatang restaurant
- Galbijjim (based on main dish) specialty restaurant
- General Korean restaurant operation
- Sundaeguk restaurant operation
- Seolleongtang restaurant operation
- Fugu (pufferfish) specialty restaurant (main dishes: soup, stew, clear broth) specialty restaurant
- Samgyetang restaurant operation (restaurant)
- Buffet restaurant (main dish: general Korean food)
- Dumpling specialty restaurant
- Haejangguk (hangover soup) restaurant operation
- Haemultang (seafood stew) restaurant operation
- Chueotang (loach soup) restaurant operation
- Porridge specialty restaurant
- Bosintang (dog meat soup) specialty restaurant
- Baekban (set meal) restaurant (Hanjeongsik, Dolsot Bibimbap, etc.)
- Aguijjim (steamed anglerfish) specialty restaurant
- Dosirak (lunch box) specialty restaurant (restaurant)
- General Korean restaurant
- Nakji (octopus) specialty restaurant
- Pine nut porridge specialty restaurant
- Jokbal (pig's trotters) restaurant operation (restaurant)