Choosing a meal with allergies or dietary restrictions

Start by leaving things out

If there are ingredients you can't eat, remove them before looking at any dishes. Under Leave out in Gollajuke, select from milk, egg, wheat, soy, peanuts and nuts, shrimp and crab, shellfish and squid, fish, pork, beef and chicken. Dishes marked as containing them will never be recommended.

This works the same way if you avoid certain meats for religious or personal reasons.

Ingredients that tend to hide

Soy sauce, doenjang and gochujang contain soy, and soy sauce and many other sauces often contain wheat. Fish sauce in Southeast Asian food and bonito flakes in Japanese broth are fish, and shrimp paste is a crustacean. Watch out for broths you can't see, like jjamppong soup or haejangguk.

Batter and breadcrumbs contain wheat and egg, while cream sauces and cheese contain milk. Peanuts often appear in sauces (dandan noodles, satay, pad thai) or as toppings.

Our labels are for reference

Gollajuke's ingredient information is based on typical recipes and is for reference only. The same dish can use different ingredients and seasonings at each restaurant, and cross-contact can happen in a shared kitchen.

What to ask at the restaurant

When ordering, name the ingredients you can't eat and ask whether they're in the seasoning or broth too. If your allergy is severe, also ask whether they share frying oil or cooking tools. When in doubt, choosing another dish is the safest option.