Whenever I eat Korean food at a Korean restaurant, my body responds to MSG two hours after eating. I feel sick, nauseated, and unhealthy. I don't understand why most of Korean restaurants add MSG in their stew or premixed hot sauce. The use of this artificial ingredient needs to stop that make some people feel sick afterward.

I think using MSG in Korean food in most of the restaurants started becoming a popular practice in the 70's or 80's by restaurant owners who wanted quick and dirty magical ingredients that are cheap. This is a big detriment to the traditional and supreme flavor and quality of Korean cuisine. I am looking forward to eat at Korean restaurants using no MSG.