Enjoying Korean BBQ Safely: A Salicylate-Free Dining Guide

Korean barbecue offers an exciting dining experience—sizzling meats, vibrant flavors, and communal cooking. But for those managing salicylate sensitivity, navigating traditional menus can feel overwhelming. High-salicylate ingredients like garlic, soy sauce, gochujang (chili paste), sesame oil, and scallions hide in marinades, dips, and banchan (side dishes). Don't let dietary restrictions dim the fun! With preparation and the right tools, you can savor a safe, delicious feast.

Your Salicylate-Safe BBQ Strategy

1. Focus on Unmarinated Proteins

Opt for plain cuts certified fresh with no additives:

• Beef: Brisket ("chadolbaegi") or unseasoned ribeye ("deungsim")
• Pork: Untreated belly slices ("samgyeopsal")
• Chicken: Plain breast ("dak")

Always confirm with staff that NO marinades, sauces, oils, or seasoning blends were used.

2. Beware of Hidden Salicylates

Skip these common high-salicylate pitfalls:

• Marinades & Dipping Sauces: Soy sauce, ssamjang, ganjang
• Banchan: Kimchi, pickled vegetables, seasoned spinach
• Cooking Oils: Sesame oil sprays or seasoned grill oils

3. Choose Safe Sides & Swaps

Request:

• Plain steamed rice
• Raw, unseasoned lettuce or cabbage leaves
• Sliced cucumbers unmarinated
• Peeled cooked potato

4. Empower Your Order with mm food

Use the app to:

• 📱 Translate menus instantly to identify hidden ingredients
• 🔍 Enter "Salicylate Avoidance" + custom restrictions
• ✅ Scan menu descriptions for AI-powered safety flags
• 🌐 Generate an allergen request card in Korean to show staff

Final Tips

Call ahead to discuss options with the grillmaster! Prioritize restaurants serving premium, additive-free cuts. With mindfulness and mm food’s support, you can confidently enjoy the sizzle—not the struggle.