A Popular Korean Side Dish, But... Experts Warn: "Remove It from Your Table Immediately" – Here's Why

Salted Seafood, Bracken, and Hot Foods Require Caution

"Repeated Eating Habits Determine Health"

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There has been a warning from experts that some side dishes commonly found on Korean dining tables may increase the risk of cancer. In particular, it has been pointed out that foods such as salted seafood, bracken, and hot soup dishes should be avoided as much as possible.

According to related industries on March 19, Choi Seokjae, a professor of emergency medicine at Yeouido St. Mary’s Hospital with 20 years of experience, recently appeared on the YouTube channel "Taste of Knowledge." He stated, "Some foods commonly found on Korean tables may raise the risk of cancer," and advised, "It is better to reduce consumption of these foods whenever possible."

Salted Seafood: Potential Formation of Carcinogens During Fermentation

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Professor Choi first mentioned salted seafood. Salted seafood, which is animal protein combined with salt and fermented for a long period, may form carcinogens during the fermentation process. In particular, when the food additive sodium nitrite reacts with proteins, nitrosamines can form, which are major causative agents of stomach and esophageal cancers. In fact, the International Agency for Research on Cancer (IARC), under the World Health Organization (WHO), classifies salted seafood as a Group 1 carcinogen.

Raw Bracken: Eating Raw Can Be Fatal

The second is raw bracken. Raw bracken contains a toxic substance called ptaquiloside, which can be harmful to health if consumed as is. Overseas, there have been reports of livestock collapsing or dying after eating raw bracken.

However, this toxic substance is weak against heat and water. If bracken is parboiled for about five minutes, drained, and then soaked in clean water for at least half a day (about 12 hours), most of the toxin is removed. Likewise, dried bracken is safe to eat if it is sufficiently boiled and soaked in water. Professor Choi emphasized, "Eating raw bracken is dangerous," and added, "It is necessary to thoroughly boil it and repeatedly change the water to remove the toxins."

Hot Foods: Repeated Damage to Esophageal and Gastric Mucosa

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Finally, Professor Choi cited hot foods as a risk factor. The habit of eating soups or stews at temperatures hot enough to burn the roof of the mouth can cause repeated damage to the esophageal and gastric mucosa. If such damage persists, the risk of developing cancer may increase. In fact, research shows that people who frequently consume hot beverages above 60 degrees Celsius have a significantly increased risk of esophageal cancer. Experts emphasize that when eating hot soups or similar dishes, it is important to let them cool sufficiently before consumption.

Professor Choi said, "Health is determined more by daily eating habits than by any particular food," and added, "It is important to avoid foods that are excessively salty or hot and to consume food only after it has been properly cooked."

This content was produced with the assistance of AI translation services.