Navigating Histamine Control in Korean Banchan Selections

Dining out with histamine intolerance can feel like a culinary minefield, especially when exploring fermented-rich Korean cuisine. Banchan, the assortment of small side dishes served with meals, often includes ingredients like kimchi, pickled vegetables, and seafood—common triggers for those managing histamine levels. The MM Food app simplifies this challenge by translating menus and instantly identifying histamine-safe options tailored to your dietary needs.

Why Banchan Poses Challenges

Many traditional banchan dishes rely on fermentation, aging, or high-histamine ingredients such as soy sauce, shrimp paste, or salted seafood. Even fresh vegetables like spinach or tomatoes can be problematic depending on preparation methods.

How MM Food Helps

1. Instant Translation: Scan or upload a menu, and the app translates it to your native language, highlighting key ingredients.
2. AI-Powered Analysis: Input your histamine restrictions, and the app cross-references each banchan item’s components to flag unsafe dishes.
3. Custom Recommendations: Receive tailored suggestions for low-histamine alternatives, such as fresh cucumber oi muchim or non-fermented sukju namul (mung bean sprouts).

Pro Tips for Histamine Control

• Avoid overripe or fermented banchan (e.g., kimchi, jjangjorim).
• Opt for fresh, minimally processed sides like steamed kongnamul (soybean sprouts).
• Use MM Food’s “Custom Restriction” feature to block specific additives like MSG or vinegar.

With MM Food, enjoy the vibrant flavors of Korean cuisine confidently, knowing your banchan choices align with your health needs.