Is MSG Common in Korean Food? Separating Myth from Modernity

November 22, 2025 •

4 min read

While Korean cuisine is defined by its deep, savory flavors, it's a misconception that MSG is the sole source. The truth is more nuanced, involving a shift from industrial additives toward a deeper appreciation for naturally occurring umami, though some processed products still contain it.

Quick Summary

The role of MSG in Korean cuisine is complex, evolving from historical industrial use to modern reduction in favor of natural umami sources like fermented pastes and aged ingredients. Its presence varies depending on the cooking style, from traditional dishes to processed items.

Key Points

History of MSG: MSG (Miwon) was introduced to Korea in the 1960s and became a common industrial flavor enhancer.
Natural Umami Sources: Authentic Korean cuisine relies heavily on natural umami from fermented ingredients like doenjang and gochujang, as well as dried anchovies and seaweed.
Modern Usage: While home cooks often avoid pure MSG, it is still common in processed products like instant noodles and some seasonings, such as dashida.
Restaurant Practices: Some Korean restaurants, especially budget options, may use MSG to enhance flavors, while others emphasize natural ingredients.
Debunked Myths: Scientific studies have debunked the negative health myths surrounding MSG, which often stemmed from misinformation and xenophobia.
Flavor Comparison: Natural umami offers a complex, deep flavor profile, whereas pure MSG provides a more direct, concentrated savory boost.

The Historical Context of MSG in Korea

For decades, many Asian countries, including Korea, have used MSG as a flavor enhancer. The first major MSG production in Korea began in the 1960s with companies like Daesang Co. (formerly Miwon). Initially, this flavor booster was a symbol of modernity and a convenient way to amplify taste. The product, often referred to by the brand name 'Miwon' (미원), was widely available and used both in homes and restaurants. Its usage reflected a broader global trend of integrating convenient, processed ingredients into cooking. However, attitudes have shifted significantly since then, influenced by health concerns and a return to more traditional, 'cleaner' cooking methods.

Natural Umami vs. Added MSG

Korean cuisine has always been rich in umami, long before MSG was ever commercialized. The savory depth in dishes comes from a wide array of naturally glutamate-rich ingredients. Fermentation, a cornerstone of Korean cooking, is particularly effective at developing umami. These natural ingredients offer complex flavor profiles that are distinct from the flat umami provided by pure MSG.

Key Natural Umami Sources in Korean Cooking

Doenjang (Fermented Soybean Paste): This deeply savory paste is a result of long fermentation, breaking down soy proteins into glutamic acid. It forms the base for many Korean stews and soups.
Gochujang (Fermented Chili Paste): Similar to doenjang, this ubiquitous chili paste gets its intense, savory complexity from fermentation.
Jeotgal (Salted Fermented Seafood): Ingredients like salted shrimp (saeujeot) or salted anchovy extract (myeolchi-aekjeot) are essential for making authentic kimchi and soups. They provide a powerful, pungent umami punch.
Dried Anchovies and Kelp: These are the key ingredients for making traditional stock (yuksu or dashi), which is the foundation for countless Korean soups and stews.
Dried Shiitake Mushrooms: These provide a highly concentrated source of natural glutamate and are used to deepen the flavor of broths and braises.

The Role of MSG in Modern Korean Cooking

While home cooks have largely reduced or eliminated the use of pure MSG (Miwon) in their kitchens, its presence in modern Korean food is more complex. It's often hidden in processed or pre-made products, not added directly by the home chef.

Where MSG May Still Be Found

Processed Sauces and Seasonings: Many mass-produced gochujang and other sauces use corn syrup, MSG, and other additives to reduce fermentation time and costs.
Convenience and Instant Foods: Instant noodles and seasoning powders, such as dashida (Korean beef stock powder), frequently contain MSG to provide a quick flavor boost.
Restaurant Cooking: Some restaurants, particularly budget-friendly or mid-range establishments, may still rely on MSG or MSG-containing products like dashida to achieve a consistently strong, savory taste. This is especially true for stews and soups. Upscale restaurants and those emphasizing natural ingredients are less likely to use it.

Comparison: Natural Umami vs. Industrial MSG


Feature	Natural Umami (from Traditional Korean Ingredients)	Industrial MSG (e.g., Miwon)
Source	Naturally occurring glutamates developed through fermentation (doenjang, kimchi) or found in fresh and dried foods (mushrooms, seaweed, anchovies).	A purified sodium salt of glutamic acid, produced via bacterial fermentation of sugar beets, sugar cane, or molasses.
Flavor Profile	Complex, multi-layered savory flavors with subtle variations depending on the ingredient and fermentation time.	A pure, focused umami taste that enhances the other flavors in a dish.
Usage	Forms the fundamental, slow-cooked flavor base of authentic Korean dishes. Requires time and traditional techniques.	A quick flavor enhancer used to boost the taste of soups, stews, and processed foods. Can be added at any stage.
Perception	Highly valued in traditional cooking for its depth and authenticity.	Often associated with mass-produced, convenient, and less 'clean' food, though the health myths are widely debunked.

The Debunking of MSG Myths

The perception of MSG in Korea, and globally, has been heavily influenced by misinformation. The link between MSG and adverse health effects, once called "Chinese Restaurant Syndrome," has been repeatedly debunked by scientific studies. The European Food Standards Agency and the FDA have confirmed MSG is safe for consumption at normal levels. The stigma around MSG, driven partly by xenophobia, has led many to believe it is an unnatural or harmful chemical, which is factually incorrect. MSG is simply a concentrated form of glutamate, the same amino acid found naturally in foods like tomatoes and mushrooms.

Conclusion: Navigating MSG in Korean Cuisine

The question of whether MSG is common in Korean food has no simple 'yes' or 'no' answer. It is undoubtedly a part of Korean culinary history and remains a significant ingredient in many processed and instant food items. However, the reliance on industrial MSG has lessened in favor of traditional, naturally umami-rich ingredients like fermented pastes and dried seafood, particularly among home cooks. For those seeking to avoid MSG, focusing on freshly prepared meals and being mindful of instant seasonings or processed sauces is the key. Ultimately, the intense, savory flavor of Korean food comes from a deep-rooted tradition of fermentation and using powerful, natural ingredients—with or without a sprinkle of Miwon.

Frequently Asked Questions

No, MSG is not used in all Korean food. While it was common historically and is still present in many processed foods and some restaurant dishes, many home cooks and upscale restaurants prefer to use natural umami sources like fermented pastes and broths.

The most well-known brand name for MSG in Korea is Miwon (미원). Korean stock powders like dashida (다시다) are also a common flavor enhancer that contain MSG.

They achieve umami through traditional, natural ingredients. This includes using fermented soybean paste (doenjang), fermented chili paste (gochujang), dried anchovies and kelp for stocks, and salted, fermented seafood (jeotgal).

It depends on the restaurant. Many budget and mid-range restaurants use MSG or seasonings containing it. Higher-end or traditional restaurants are more likely to pride themselves on using natural, un-processed ingredients.

Yes, commercial Korean stock powders like dashida typically list monosodium glutamate as an ingredient.

The MSG found in Korean food, both added and natural, is not considered harmful. The health concerns associated with MSG have been largely disproven by extensive scientific research from organizations like the FDA and WHO.

For freshly prepared dishes in a restaurant, you can request no added MSG. However, it is difficult to guarantee an entirely MSG-free dish, as natural glutamate is abundant in many staple ingredients like fermented pastes and sauces.