Well, in all honesty, South Korea has a way to go before they get aces in food purity or quality.
Make friends with the locals and they can guide you *away* from the vendors and restaurants that load up their spicy pork and kimchi soup with kimchi, peppers, and MSG to mask the bad pork (or fish, fowl or beef) theyre putting in it.
Been several companies over the years caught putting stuff in their product that shouldnt be there. I guess that falls more under adulteration than a parasitic threat or spoiled food though.
Korea was the place I had my tapeworm in the late 70s. I was young-ish and healthy at the time and passed it, but that was interesting to say the least.
Anyway, my wife thanks you for your post of this story yesterday.
Ive been in a foul, cranky mood lately and reading about kimchi kick-started my inevitable Korean food craze. Made two gallons of paechu and a half gallon of khaktugi. Mmmm.
Khaktugi will be ready by Friday and the rest by next week. Recipe taught to me by real Korean ajimas and is (will be) DELICIOUS.