Michelin-Starred Restaurant in South Korea

Faces Legal Trouble for Serving Ant-Topped Dishes

A two-star Michelin restaurant in Seoul’s Gangnam district is under investigation for serving dishes topped with dried ants, which are not approved as a food ingredient in South Korea. The restaurant allegedly imported the ants from the US and Thailand and used them as a garnish in around 12,000 dishes, generating approximately 120 million won ($87,400) in revenue from April 2021 to January 2025.

Background

The controversy began when social media and blog posts featuring the dish caught the attention of the South Korean Ministry of Food and Drug Safety. The ministry launched an investigation and found that the restaurant had violated the country’s Food Sanitation Act. According to the law, businesses must obtain temporary approval for standards and specifications under food safety regulations to use ants as food.

Restaurant’s Defense

The restaurant’s owner claims they were unaware that ants are not legally recognized as a food ingredient in South Korea. The dish has gained popularity among customers, with many describing it as an “upgraded experience”. However, the restaurant’s actions have sparked debate about food safety and innovation in the culinary industry.

Insect-Based Food in South Korea

South Korea first approved insects as a food source in 2015. By 2021, the country’s insect-farming industry had generated an estimated 44.6 billion won ($32.5 million) in sales. Certain insects like locusts, grasshoppers, and mealworms are permitted as food, and silkworm pupae (beondegi) is a common street food. However, ants are not on the approved list.

Implications

The controversy highlights the challenges faced by restaurants that push the boundaries of food innovation. While some customers appreciate unique and exotic ingredients, others are concerned about food safety. The investigation’s outcome will likely have implications for the culinary industry in South Korea and beyond.