Urgent Food Safety Alert in South Korea: From Pancake Peril to Chuseok Leftovers
Seoul, South Korea – October 8, 2025 – As the Chuseok holiday draws to a close, South Korea’s Ministry of Food and Drug Safety (MFDS) is issuing a strong warning about food safety, prompted by both seasonal concerns and a recent viral incident involving questionable kitchen practices. The alert comes as families grapple with an abundance of holiday leftovers and the potential for foodborne illness. This is a developing story, and archyde.com is committed to providing the latest updates.
Pancake Panic: A Cautionary Tale of Kitchen Hygiene
A recent online uproar sparked the MFDS’s renewed focus on hygiene. A netizen shared a shocking account of their mother-in-law using torn calendar pages as a makeshift surface to pile freshly made pancakes. This practice, while seemingly innocuous, poses a significant health risk. The MFDS has explicitly stated that materials not manufactured for food use – like calendars and newspapers – can transfer harmful substances, including printing ink, to food.
“It’s a surprisingly common oversight,” explains Dr. Lee Min-ji, a food safety specialist at Seoul National University. “People don’t realize the chemicals in everyday items like calendars can leach into food, especially when it’s warm or oily. Using food-grade kitchen towels or paper foil is the only safe option for draining excess oil.”
Chuseok Leftovers: A Step-by-Step Guide to Safe Storage
The MFDS is urging citizens to prioritize proper food storage and handling as they navigate the post-Chuseok period. Key recommendations include:
- Smart Shopping: Purchase ingredients strategically, considering storage temperatures and completing shopping within one hour, especially at traditional markets.
- Prioritize Perishables: Buy non-refrigerated items first, followed by fruits, vegetables, processed foods, and finally, meat, fish, and shellfish.
- Temperature Control: Maintain refrigerator temperatures below 5°C (41°F) and freezer temperatures below -18°C (0°F). Avoid storing food on verandas where temperatures fluctuate.
- Thawing Techniques: Thaw frozen seafood in the refrigerator or under running water – never at room temperature.
- Cooling & Refrigeration: Cool cooked food within two hours and refrigerate promptly.
- Separate Utensils: Use separate cutting boards and knives for raw and cooked foods to prevent cross-contamination.
Evergreen Food Safety: Beyond the Holiday Rush
While the current alert is tied to Chuseok, the principles of food safety are crucial year-round. Here’s a deeper dive into best practices:
- Repurposing Leftovers: Get creative with leftovers! Songpyeon (rice cakes) can be revitalized by brushing with sesame oil and freezing. Japchae (glass noodles) and vegetables can be quickly reheated with a light stir-fry.
- Fruit Storage: Ethylene-producing fruits like apples and peaches should be stored separately from ethylene-sensitive fruits like kiwis, persimmons, and pears to prevent premature ripening.
- Healthy Holiday Eating: Traditional holiday foods are often high in calories, sodium, and sugar. Blanching meat before cooking, adding vegetables to dishes, and reducing sugar and soy sauce intake can significantly improve nutritional value. Boiling Japchae noodles instead of frying them is another simple swap.
Staying Informed: Resources and Updates
The MFDS website (https://www.mfds.go.kr/eng/) provides comprehensive information on food safety guidelines and recalls. Archyde.com will continue to monitor this developing story and provide updates as they become available. Protecting your health and ensuring food safety is a collective responsibility, especially during times of celebration and increased food consumption.
As families finish enjoying the fruits of the Chuseok harvest, remembering these simple yet vital food safety steps will ensure a healthy and happy transition back to everyday life. The incident with the calendar serves as a stark reminder: even seemingly harmless shortcuts can have serious consequences when it comes to food preparation and hygiene.
