Safe Side Dishes: Navigating Histamine in Korean Banchan

Korean cuisine dazzles with vibrant flavors and textures, but for diners with histamine intolerance, navigating banchan (side dishes) can feel overwhelming. Fermented staples like kimchi, soybean paste (doenjang), and salted seafood are common triggers due to their high histamine content. Packaged or aged ingredients also pose risks, turning a delightful meal into a discomforting experience.

The Banchan Challenge: Histamine builds up in fermented or preserved foods – exactly what defines Korea’s beloved banchan. Classic offenders include:

• Kimchi (fermented cabbage/radish)
• Jangjorim (soy-braised beef)
• Myeolchi-jeot (fermented anchovies)
• Ssamjang (fermented soybean-chili paste)

Low-Histamine Alternatives: Seek fresh, minimally processed options:

• Sukjunamul (seasoned bean sprouts)
• Oisobagi (non-fermented cucumber kimchi)
• Gamja jorim (braised potatoes)
• Mu saengchae (fresh radish salad)

How MM Food App Simplifies Your Meal:

1. Set Your Restriction: Input "histamine intolerance" in the app – or add custom triggers like "fermented foods".
2. Scan or Upload the Menu: Use your phone to translate Korean dishes instantly.
3. Get Instant Safety Checks: Our AI cross-references each banchan against histamine-risk factors, flagging unsafe items and highlighting safe alternatives.
4. Dine Confidently: Receive clear alerts, like "⚠️ Avoid Kimchi" or "✅ Try Sukjunamul – low histamine".

With MM Food, explore Korean cuisine without compromise. By identifying hidden risks in real time, you savor authentic banchan safely and joyfully!