Soy-Free Fermented Food Survival in Korea

Korea’s culinary landscape is famed for its bold fermented flavors, but staying soy-free while enjoying dishes like kimchi, doenjang, or makgeolli can feel like navigating a minefield. With the MM Food app, savoring traditional Korean cuisine becomes stress-free—even with dietary restrictions. Here’s your roadmap.

Why Soy Lurks in Korean Ferments

Soybeans are a cornerstone of Korean fermentation. Staples like soy sauce (ganjang), soybean paste (doenjang), and chili paste (gochujang) are ubiquitous. Even kimchi often contains fermented shrimp sauce or soy-based additives. For soy-free diners, this creates unexpected challenges.

How MM Food Simplifies Your Journey

1. Instant Menu Translation: Scan any Korean menu, and the app translates it to your language while flagging soy-heavy dishes.
2. AI-Powered Filter: Input ‘soy-free’ in dietary preferences, and the app highlights safe options—like cabbage kimchi made without soy sauce or soybean-free fermented soups.
3. Custom Alerts: Add personalized restrictions (e.g., no fermented soybean paste) to avoid accidental slips.

Must-Try Soy-Free Fermented Dishes

• Baechu Kimchi (Cabbage Kimchi): Opt for versions without fish sauce or soy additives.
• Makgeolli (Rice Wine): A gluten-free, soy-free fermented rice beverage.
• Dongchimi: A refreshing radish water kimchi typically free of soy.

Pro Tips

• Ask chefs to omit soy sauce or use alternatives like coconut aminos.
• Avoid jjigae (stews) and jeon (pancakes), which often rely on soy-based pastes.
• Use MM Food’s ‘Allergy Check’ feature to double-check sauces and broths.

With MM Food, you can confidently dive into Korea’s vibrant food culture—no soy, no stress. Your culinary adventure starts here!