Navigating Shellfish and Peanut Allergies at Korean Restaurants: Tips and Options

When dining out with a shellfish and peanut allergy, finding safe options can be a challenge. Korean cuisine offers a variety of dishes, but it's important to be aware of potential cross-contaminations and hidden ingredients. Here, we provide guidelines and tips to help you navigate safely and enjoy a delightful meal at a Korean restaurant.

Preliminary Checks

Before heading to the restaurant, it's essential to know your risk tolerance for cross-contamination. Whether you're okay with such risks or need to avoid cross-contact entirely, here are some key considerations:

Salads and Dressings: Many Korean salads, such as gimbap (Korean seaweed rolls) and myeon bokkeum (stir-fried noodles), may contain a variety of ingredients. Check what is in the dressing and any other added components. Some dishes, like grilled meats and soups, stews, or braised dishes, can be safe but always verify. Side Dishes and Banchan: Most side dishes, known as banchan, such as garlic spinach, broccoli braised potato, and hotteok (deep-fried filled bread, a dessert), are generally safe. However, it's crucial to ask about any potential cross-contaminations, especially when it comes to myeolchi bokkeum (stir-fried anchovy) and any dishes with peanuts. Desserts and Sweet Banchan: Avoid desserts that contain nuts or may be cross-contaminated, such as hotteok. If you are sensitive to peanut/tree nut contamination, ask if the hotteok is made with walnuts.

Specific Allergy Warnings

Given the prevalence of certain ingredients, it's important to be wary of specific items:

Peanuts: While peanuts are not commonly found in Korean dishes, it's still important to check for fusion dishes and desserts that may contain peanut oil. This is especially critical if you have a sensitivity to them. Shellfish: Korean cuisine often includes a significant amount of seafood in dishes like kimchi, but it is not always obvious. Ask if the kimchi has any shellfish ingredients. Non-shellfish banchan (side dishes) are typically safe but it's wise to double-check, especially if you're unsure.

Safety in Specific Situations

Several key scenarios require additional attention:

Table Grilling: For traditional KBBQ (Korean barbecue), the grill plates are often cleaned before cooking different meats. However, if meat is grilled in the kitchen, ensure that there is no cross-contamination. Either way, you must be willing to take the risk. Pan-Fried Appetizers and Porous Containers: Be cautious with items that may have shared oil, such as jeon (pancakes made with vegetables) and deokbokki (rice-cake strips with flat fish cakes). Opt for items cooked in fresh oil. Different Risk Levels for Soups and Stews: Soups like galbitang, galbi jjim, and sundubu pose different risks. While Bibimbap cold or refrigerated is generally safer, sundubu often includes shellfish, increasing the risk.

General Advice and Comfort Level

Ensure your comfort level with various safety measures:

Avoid Cross-Contamination: If you are extremely sensitive to cross-contamination, it's crucial to be cautious. I, personally, have a very limited tolerance for cross-contamination from shared cookware, utensils, and factory-made sauces. Personalized Recipes: Many kimbap (Korean seaweed rolls) and deokbokki contain factory-made ingredients, which can pose risks. Consider making shellfish-free versions at home or investigating store-bought vegan kimchi. Learn the Language: Knowing the Korean terms for allergens can help clarify ingredients. Bring a chef's card in English and Korean to communicate more effectively with the staff.

By following these tips, you can enjoy the delicious and varied dishes of Korean cuisine while staying safe and comfortable. Remember, vigilance and clear communication are key.