Ant dish puts fine dining Seoul restaurant in legal trouble
Edible ants imported from the U.S., used in dishes at a Seoul fine dining restaurant / Courtesy of the Ministry of Food and Drug Safety
US and Thai ants used as toppings draw praise, but violate food law
A fine dining restaurant in Seoul is under prosecutorial investigation for violating Korea’s Food Sanitation Act by serving dishes topped with edible ants.
According to the Ministry of Food and Drug Safety on Thursday, the restaurant’s owner and the corporate entity have been referred to prosecutors for using ants in food preparation, a practice not permitted under current food safety regulations.
The high-end fine dining restaurant, located in Gangnam District, gained popularity for its creative and globally inspired interpretations of Korean cuisine. Among its signature offerings was a sherbet dish topped with edible ants, which gained viral attention on social media for its tangy flavor and novelty.
Customers praised the dish, with some describing the ant-enhanced flavors as “an upgraded experience” and others saying they were surprised by how “unexpectedly delicious” it was.
However, under Korea’s Food Sanitation Act, the sale of food or additives that do not meet established standards is prohibited. Violations can result in up to five years in prison or fines of up to 50 million won ($36,000).
Government guidelines permit only ten insect species, including grasshoppers, mealworms and silkworm pupae, for use as food ingredients. Ants are not on that list.
An investigation revealed that the restaurant had sold dishes containing three to five ants per plate approximately 12,000 times between April 2021 and January 2025, generating sales worth around 120 million won. The ants were sourced from the U.S. and Thailand.
The restaurant’s owner told investigators that they were unaware ants were a restricted ingredient and described the dish as a refined delicacy “highlighting the ants’ natural acidity.” The restaurant even introduced the ant-based dish on TV without concealment.
Some critics have called the regulation overly rigid, arguing that blanket bans on unconventional ingredients stifle culinary innovation.
The prosecution is currently reviewing the case and will determine further action after verifying the details of the restaurant’s practices.
This article from the Hankook Ilbo, a sister publication of The Korea Times, is translated by a generative AI and edited by The Korea Times.