1. Common Hidden Allergens in Korean Cuisine
- Sesame Oil & Seeds (Chamgireum / Kkae): Drizzled generously as a finishing garnish over virtually every cooked vegetable (Namul), bibimbap, stew, and porridge.
- Crustaceans & Shellfish (Saeu / Ge): Fermented shrimp paste (Saeujeot) is the standard curing agent for Napa cabbage kimchi and radish kkakdugi.
- Peanuts & Tree Nuts: Frequently used in cold noodles (Kong-guksu broth), traditional rice pancakes (Hotteok fillings), and sweet barbecue marinades.
2. Korea's 19 Mandatory Food Allergen Declarations
Under Korean Ministry of Food and Drug Safety regulations, packaged food and restaurant chains must declare: Eggs, Milk, Buckwheat, Peanuts, Soybeans, Wheat, Mackerel, Crab, Shrimp, Pork, Peaches, Tomatoes, Sulfites, Walnuts, Chicken, Beef, Squid, Shellfish (oysters, abalone, mussels), and Pine nuts.
3. Communication Strategy for Foreign Diners
Always show a written allergy card on your phone to restaurant staff before ordering:
- *"Jeoneun [Allergen] allegiga isseoseo, meogeumyeon sumi makigo wiheomhamnida. I eumshige [Allergen]i deureogannayo?"* (I have a severe allergy to [Allergen]. If I eat it, it is life-threatening. Does this dish contain it?)