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Hello, I’m a Korean living in Korea, and I have a shellfish allergy. Even with familiar Korean dishes, I still get caught off guard sometimes. For example, I’ve had moments where doenjang-jjigae seemed safe based on the menu, but later I found out the broth was made with crab, and my throat started feeling itchy. It’s not always obvious from the menu, and it can feel awkward to ask very detailed ingredient questions every time. I also feel like the idea of cross-contamination (shared ladles/pots/utensils, shared oil, shared prep surfaces, etc.) isn’t discussed much in everyday Korean dining. My guess is that many Koreans don’t have severe allergies (or don’t realize the risk), so it just hasn’t been a common topic. For anyone with food allergies (or who eats with someone who does)
I’m genuinely trying to understand whether this is a niche concern or something many people quietly deal with. submitted by /u/Aware-Eye9067 |
Anyone with food allergies struggle with Korean food? (hidden broths + cross-contamination)
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