Eating Safely in Korea with Food Allergies
Korean cuisine is bold, flavorful, and deeply communal — but it presents real challenges for allergy sufferers. Sesame oil appears in nearly every dish, shellfish and fish pastes are core to Korean fermented foods like kimchi and doenjang, and shared banchan (side dishes) create cross-contamination risks.
A Korean allergy card (알레르기 카드) helps you communicate clearly with restaurant staff in Korean, specifying exactly what you cannot eat and why. Korean restaurant staff are generally attentive to food restrictions when they understand them clearly.
Korea's food culture hides allergens in places that can surprise even experienced travelers. Sesame oil (참기름) is used in nearly every side dish (banchan) and rice bowl. Soybean paste (된장) forms the base of soups and stews that appear vegetarian. Seafood stock is found in seemingly meat-free dishes including many versions of kimchi and bibimbap. Perilla (들깨) is a common garnish that cross-reacts with tree nuts for some people. Shrimp and anchovy broth appear in most Korean soups — from gomtang to doenjang jjigae. Showing your Korean allergy card to both waitstaff and kitchen staff is essential.
Common Allergen Risks in Korean Cuisine
Sesame oil & seeds
Used as a finishing oil in most Korean dishes — essential to address in your card.
Seafood in kimchi
Traditional kimchi is made with fermented shrimp or anchovy paste (새우젓).
Shared banchan
Side dishes are communal and often contain multiple allergens.
Soy & wheat
Soy sauce, doenjang, and gochujang all contain wheat and soy.
How to Create Your Korean Allergy Card
Select allergens
Sesame, shellfish, soy, and wheat are especially important for Korean cuisine.
Choose English + Korean
Your card will display Hangul text for restaurant staff.
Request vegan kimchi if needed
Add a note requesting fish-free kimchi.
Save and share
Download to your phone before your trip to Korea.
South Korea Travel Tips for Allergy Sufferers
- Banchan (side dishes) are communal and refillable — always ask what is in them before eating, as sesame oil, fish paste, and soy derivatives appear in most.
- Korean BBQ restaurants use shared grills. Request a new, clean grill plate if you have severe allergies to avoid cross-contamination from previous customers' meat.
- Doenjang jjigae (fermented soybean paste stew) and ganjang (soy sauce) contain both soy and wheat — critical to note for wheat and soy allergy sufferers.
- Street food markets like Gwangjang in Seoul are difficult for allergy management due to open-air cooking and shared utensils. Opt for sit-down restaurants for better communication.
- The phrase "저는 ～ 알레르기가 있어요" (I have a ～ allergy) followed by showing your card is the most effective opening at Korean restaurants.
- Korean convenience stores (CU, GS25, 7-Eleven) label packaged food with the 18 major Korean allergens. Look for the 알레르기 성분 section on packaging.
Frequently Asked Questions
How do I say I have a sesame allergy in Korean?
Does kimchi always contain shellfish?
Is English widely spoken in Korean restaurants?
What allergens does Korea regulate?
Is gochujang safe for wheat allergy sufferers?
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