Navigating Korean Fermented Foods with Histamine Intolerance: A Safe Dining Guide

Korean cuisine is celebrated for its bold flavors and fermented staples like kimchi, doenjang (soybean paste), and jeotgal (salted seafood). However, these beloved dishes can pose challenges for those with histamine intolerance. High histamine levels in fermented foods may trigger symptoms such as headaches, digestive discomfort, or skin reactions. Here’s how to enjoy Korean dining safely:

Common High-Histamine Korean Fermented Foods

• Kimchi: Contains fermented vegetables like cabbage, radish, and scallions.
• Doenjang/Gochujang: Fermented soybean pastes used in soups, stews, and marinades.
• Jeotgal: Salted seafood condiments often added to dishes for umami flavor.
• Makgeolli: A traditional rice wine that undergoes fermentation.

Tips for Dining Out with Histamine Intolerance

1. Use the MM Food App: Scan or upload the menu to translate ingredients and instantly check for histamine-rich items.
2. Opt for Fresh Alternatives: Choose non-fermented dishes like bibimbap (ask for no kimchi) or grilled meats (without marinades).
3. Communicate Clearly: Share your dietary restrictions with restaurant staff using the app’s pre-translated allergy alerts.
4. Watch for Cross-Contamination: Request that utensils and surfaces be cleaned before preparing your meal.

With MM Food, you can confidently explore Korean cuisine while avoiding histamine triggers. Always consult your healthcare provider for personalized advice.