Korean Food Allergy Guide

A hearty Korean stew made with fermented kimchi, pork or tuna, tofu, and vegetables in an anchovy broth base.

A Korean rice bowl topped with seasoned vegetables (namul), gochujang paste, a fried egg, and sometimes beef, mixed together before eating.

Chewy rice cakes cooked in a spicy gochujang sauce with fish cakes, boiled eggs, and green onions.

Thinly sliced marinated beef cooked on a grill or in a pan, marinated in soy sauce, sesame oil, sugar, garlic, and Asian pear.

Thick slices of uncured pork belly grilled at the table, eaten wrapped in lettuce with garlic, green onion, and ssamjang paste.

A savory Korean stew made with doenjang (fermented soybean paste), tofu, zucchini, mushrooms, and anchovy broth.

Korean stir-fried glass noodles made from sweet potato starch, mixed with vegetables, beef, and seasoned with soy sauce and sesame oil.

A Korean spicy stew made with uncurdled soft tofu in an anchovy broth base, with shellfish, pork or beef, mushrooms, and an egg cracked in at the end.

Korean marinated beef or pork short ribs, typically marinated in soy sauce, sugar, sesame oil, garlic, and Asian pear, grilled at the table.

A whole young chicken stuffed with glutinous rice, ginseng, jujubes, and garlic, simmered in a clear broth until tender.

A savory Korean pancake made from wheat flour batter with green onions and mixed seafood (shrimp, squid, oysters), served with a soy-vinegar dipping sauce.

Korean cold noodles served in an icy beef or dongchimi broth (mul naengmyeon) or with spicy gochujang sauce (bibim naengmyeon), typically with thin buckwheat noodles.

A savory Korean pancake made primarily with green onions and wheat flour batter, served with a soy-vinegar dipping sauce.

Korean rice rolls made with seasoned rice, various fillings (egg, pickled radish, carrots, spinach, crab or tuna), wrapped in nori seaweed.

A clear Korean soup made by slowly simmering beef short ribs, resulting in a clean, rich broth served with radish and green onions.

Korean street food sweet pancakes filled with a mixture of brown sugar, cinnamon, and peanuts or seeds, made from a yeast-leavened wheat dough.

Korean shaved ice dessert topped with sweet red beans, rice cakes, condensed milk, fruit, and various toppings.

Korea's most iconic fermented side dish of salted napa cabbage seasoned with gochugaru (red chili flakes), garlic, ginger, and either fermented shrimp or anchovy fish sauce.

Spicy stir-fried chicken with gochujang sauce, rice cakes, cabbage, and sweet potato in a wok.

A traditional Korean soup of thinly sliced oval rice cakes in a clear beef or anchovy broth, garnished with egg strips, seaweed, and sesame oil. Eaten on New Year's Day for good luck.