The big ones in Korean food
- Soy and wheat — soy sauce, gochujang and soybean paste are in most dishes, and most of them contain wheat as well as soy.
- Sesame — sesame oil and seeds finish a huge range of dishes, from side dishes to bibimbap.
- Fish and shellfish — anchovy broth, fish sauce and salted shrimp are in soups, stews and most kimchi.
- Buckwheat — cold noodles (naengmyeon, makguksu) are made with buckwheat, a common allergy in Korea.
- Peanuts and tree nuts — sweet chicken glazes, street pancakes, some sauces and desserts.
- Egg and milk — pancakes, street snacks, bread and desserts.
How to stay safe
- Show a written card in Korean — staff can read it calmly even when busy. Make one with our diet card.
- Packaged food lists allergens (알레르기 유발물질) under the ingredients — see the label words in our menu word list.
- Cross-contact is common in small kitchens. If your allergy is severe, choose simpler dishes and carry your medication.
- In an emergency, call 119. Pharmacies (약국) are on almost every street.