김치
Kimchi
Fermented vegetables, most often napa cabbage, seasoned with chili, garlic, and aromatic paste.
FishGlutenShellfish
South Korean Cuisine Guide
Korean Allergen Guide
Sauce-forward, side-dish rich, and full of tiny ingredient surprises.
Typical base:Rice, soups/stews, and multiple side dishes (banchan)
Common flavor builders:Soy sauce (ganjang), gochujang, doenjang, garlic, sesame oil
Hidden animal ingredients:Anchovy stock, fish sauce, salted shrimp in kimchi
Gluten gotcha:Soy sauce and many gochujang brands contain wheat
Dining style:Shared plates are common, so cross-contact can happen easily
Best safety move:Ask about sauces, stocks, and whether dishes can be made plain
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat shows up via soy sauce, gochujang (often wheat-based), marinades, and processed items like fish cakes or imitation crab.
Dairy
Usually Avoidable
Traditional Korean food uses little dairy, but modern variations add cheese, butter, or creamy sauces (especially street food and fried chicken).
Eggs
Sometimes Present
Egg is a common garnish or filling, especially in rice bowls and rolls, and mayonnaise-based sauces can appear on the side.
Fish
Often Present
Fish sauce, anchovy stock, and fish cakes are common in soups, stews, sauces, and many side dishes.
Shellfish
Sometimes Present
Salted shrimp (saeujeot) is a common kimchi ingredient, and seafood banchan is widespread in coastal and traditional restaurants.
Soy
Often Present
Soy sauce, doenjang, and many gochujang recipes rely on soy-based fermentation, so soy can appear even when it is not obvious.
Sesame
Often Present
Sesame oil and sesame seeds are widely used as finishing flavors in marinades, vegetables, and rice rolls.
Tree Nuts
Rare
Tree nuts are not central to most classics, but pine nuts or nuts can appear as garnishes in vegetable sides or modern sauces.
Peanuts
Rare
Peanuts are uncommon in traditional dishes, but peanut powder or peanut-based sauces can show up in modern street-food stalls or fusion menus.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Fish sauce (액젓) and salted shrimp (새우젓)
Adds fish or shellfish allergens to fermented dishes even when seafood is not listed.
Found in: Kimchi, side dishes, dipping sauces
Anchovy stock (멸치 육수)
Fish-based broth is a common soup/stew base and can be used in spicy sauces.
Found in: Stews, tteokbokki, noodle broths
Soy sauce (간장)
Usually contains soy and often wheat, triggering both soy and gluten concerns.
Found in: Marinades, stir-fries, seasoned vegetables, dipping sauces
Gochujang and doenjang (고추장, 된장)
Fermented pastes can contain soy and sometimes wheat; recipes vary by brand.
Found in: Bibimbap sauce, stews, spicy braises, marinades
Fish cakes and surimi (어묵, 맛살)
Processed seafood often includes fish plus wheat-based binders and additives.
Found in: Tteokbokki, soups, kimbap fillings, banchan
Sesame oil and sesame seeds (참기름, 참깨)
A frequent finishing ingredient that is easy to miss on menus.
Found in: Bulgogi, bibimbap, namul, kimbap
Cheese or buttery sauces
Adds dairy to dishes that are traditionally dairy-free.
Found in: Street food tteokbokki, modern banchan, fried chicken specials
Featured Dishes
불고기
Bulgogi
Thinly sliced beef marinated and grilled or stir-fried, typically served with rice and side dishes.
SoyGlutenSesame
비빔밥
Bibimbap
A mixed rice bowl topped with seasoned vegetables and often beef, finished with gochujang and typically a fried egg.
SoyEggsGlutenSesame
반찬
Banchan
Assorted Korean side dishes served in small portions, ranging from vegetables and pancakes to fish cakes and fermented items.
SoyEggsFishGlutenSesameShellfish
김밥
Kimbap
Rice and fillings rolled in roasted seaweed and sliced into bite-size pieces, often packed for picnics or quick meals.
SoyEggsFishGlutenSesameShellfish
떡볶이
Tteokbokki
Chewy rice cakes simmered in a spicy-sweet sauce, often with fish cakes and scallions as a popular street food.
SoyFishDairyGlutenSesame
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this contain wheat, soy sauce, or any flour-based thickener?
- Is your gochujang or doenjang made with wheat?
- Is there any fish sauce, anchovy stock, or seafood seasoning in this dish?
- Does it contain eggs, mayonnaise, or an egg-based garnish?
- Are sesame oil or sesame seeds used anywhere (including finishing oil)?
- Does it include shrimp, crab, or other shellfish (including salted shrimp)?
- Is there any milk, butter, cheese, cream, or whey in it?
- Can you prepare it without sauce, or with the sauce on the side?
- Is it cooked on a shared grill/pan with breaded items or seafood?
- Can you use clean utensils and a separate pan to reduce cross-contact?
- 이 음식에 밀, 간장, 또는 밀가루로 만든 걸쭉하게 하는 재료가 들어가나요?
- 고추장이나 된장에 밀이 들어가나요?
- 이 음식에 액젓, 멸치 육수, 또는 해산물로 만든 양념이 들어가나요?
- 계란, 마요네즈, 또는 계란 고명이 들어가나요?
- 참기름이나 참깨를 사용하나요? (마무리로 뿌리는 것까지요)
- 새우, 게 같은 갑각류나 다른 조개류가 들어가나요? (새우젓 포함)
- 우유, 버터, 치즈, 크림, 유청 같은 유제품이 들어가나요?
- 소스 없이 만들거나 소스를 따로 줄 수 있나요?
- 빵가루 묻힌 음식이나 해산물과 같은 그릴/팬에서 조리하나요?
- 교차오염을 줄이기 위해 깨끗한 조리도구와 별도 팬을 사용해 주실 수 있나요?
Menu Glossary
Common menu words to help identify ingredients and allergens.
간장= soy sauce
Usually contains soy and often wheat (gluten).
고추장= red chili paste
Often contains soy and sometimes wheat; common in spicy sauces.
된장= fermented soybean paste
Soy-based; used in stews, sauces, and vegetable sides.
액젓= fish sauce
Fish allergen; commonly used in kimchi and seasonings.
멸치 육수= anchovy stock
Fish-based broth used in soups, stews, and spicy street food.
새우젓= salted shrimp
Shellfish allergen; often added to kimchi for fermentation.
어묵= fish cake
Contains fish and may include wheat-based binders (gluten).
참기름= sesame oil
Sesame allergen; widely used as a finishing oil.
참깨= sesame seeds
Sesame allergen; often used as garnish.
김= seaweed (gim)
Common in kimbap; usually low risk unless seasoned with allergens.
비빔= mixed
Often indicates a sauce is mixed in; ask about gochujang and seasoning.
볶음= stir-fried
Frequently uses soy sauce; ask about wheat-containing sauces.
튀김= deep-fried (battered)
Batter often includes wheat (gluten) and shared oil can cause cross-contact.
계란= egg
Used as topping, filling, or binder; common in rolls and pancakes.
치즈= cheese
Dairy allergen; common in modern variations like cheese tteokbokki.
Frequently Asked Questions
Some dishes are naturally rice-based, but gluten is common through soy sauce, gochujang (often wheat-based), marinades, and processed items like fish cakes. Always ask about sauces and pastes.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Similar Cuisines
Dietary Guides
Important Disclaimer
Niblu provides ingredient and allergen guidance based on typical recipes and menu context. Recipes vary by restaurant and region, and cross-contact can occur in shared kitchens. When in doubt, confirm ingredients, sauces, and cooking methods with staff.