Korean markets are built for locals in a hurry, which is exactly what makes them fun. A few habits help you shop them the way regulars do.
Go early in the week, and not too late
Stalls keep their own hours. Many general shops close on Sundays or on set Sundays each month (Gwangjang’s general shops, Dongdaemun Shopping Complex, many of Gyeongdong’s herbal stores), while food alleys stay open later. Check the place page for the listed pattern and expect individual stalls to vary.
Eat as you go
At Tongin Market you buy brass coins at the Dosirak Café, fill a tray stall by stall, then eat upstairs. In fish markets such as Noryangjin and Jagalchi, you pick seafood downstairs and a restaurant upstairs or nearby prepares it, usually for a separate table charge. Ask the stall before you buy how the restaurant step works.
Pay the easy way
Most stalls take cards, but small food stalls move fastest with a little cash. Prices are usually marked; bargaining is not the norm for food, though it can come up when buying in quantity.
Be a good guest
Ask before photographing stallholders or their food up close. Step aside to eat so the aisle stays clear, and carry a bag for small purchases.