South Korea

Owner of Michelin-Starred Restaurant in South Korea Faces Jail Over Ant-Topped Desserts

Do ants provide a unique taste or are further studies required to establish whether they're really safe?

Published JUL 22

Owner of Michelin-Starred Restaurant in South Korea Faces Jail Over Ant-Topped Desserts

Story

Above: Indian Black Ants pictured in a container. Image credit: Soumyabrata Roy/NurPhoto/Getty Images

The Facts

The owner of a South Korean restaurant with two Michelin stars to its name faces the prospect of jail time after admitting to the use of ants to garnish desserts.
Korea Herald
Korea JoongAng Daily
Prosecutors sought a one-year jail term and a fine of 20 million Korean won ($13,515) for a violation of the country's Food Sanitation Act, arguing the ants had been imported from the U.S. and Thailand since 2021 and were used in desserts for a period of roughly four years.
Korea Herald
Korea JoongAng Daily
Under South Korean law, ants are not among the 10 species of insects that are approved for human consumption.
BBC News
The Times of India
Neither the restaurant, located in Gangnam-gu, Seoul, nor the owner were identified in court proceedings. However, local media went as far as stating that the celebrity chef appeared in a number of Netflix cooking series.
The Korea Herald
The Chosun Daily
Star News Korea
A lawyer for the individual accepted most of the allegations but challenged the arithmetic used by prosecutors, stating that only 60% of customers who opted for the dessert chose to have it with the ant topping. They also argued the use of ants in culinary settings was common, with restaurants in Australia, Denmark and the U.K. incorporating them, and that the owner was unaware their use was illegal in South Korea.
Seoul Economic Daily
SBS News
Guardian
Sentencing was scheduled for Sept. 2.
Korea Herald
Korea JoongAng Daily

Sources Split

LEFT

CENTER

RIGHT

ESTAB
CRIT

CENTER

PRO
ESTAB

The Spin

Narrative A

While the use of ants in food may invoke a sense of hesitation, researchers have found that certain varieties produce unique and distinct tastes, which is why cutting-edge chefs have started incorporating them. They are already common in a number of cuisines and are known to be rich in minerals and protein.

Earth.com

Ars Technica

Narrative B

Though eating ants is common in some cultures and they have been associated with some health benefits, more research is required to establish whether they are really safe for human consumption. Early studies indicate that ants have the ability to harbor and subsequently transfer pathogenic or toxigenic microorganisms, thus acting as a disease vector if used as a cooking ingredient.