In the evolving landscape of global trends originating from the East, the latest and notably ill-advised phenomenon involves South Koreans impulsively deep-frying toothpicks, transforming them into an inadvisable and potentially hazardous snack.
As reported by the Korea Herald, a bizarre trend has emerged in South Korea, where content creators are not only showcasing unconventional ways to cook toothpicks, particularly the green ones made of corn starch, but also taking it a step further by deep-frying them or using them as noodle substitutes for instant ramyeon in various viral videos. The culinary experiments range from coating toothpicks with powdered cheese to a medley of spices, with the top-viewed video in this peculiar trend showcasing deep-fried toothpicks drenched in a decadent cheese sauce.
The seemingly harmless toothpicks, celebrated for their environmentally friendly and biodegradable nature, commonly found on Korean restaurant tables for picking up finger food, have taken an unexpected turn in a viral trend. Coloured green with food dye, these toothpicks are now being deep-fried and consumed in creative ways. However, the seemingly innocuous ingredient sorbitol, used in the process, poses risks when overconsumed, potentially leading to vomiting, diarrhea, and inflammation, as reported by local media.
The influence of online eating shows, particularly Mukbang, where people indulge in excessive food consumption or unconventional dishes, has extended to the point where young children are reportedly requesting toothpick fries, adding a concerning twist to this peculiar culinary phenomenon.
Amidst the growing popularity of deep-fried toothpicks in South Korea, food and drug safety authorities have issued a warning, advising citizens against consuming these unconventional snacks. Citing toothpicks as hygiene items exempt from the safety regulations applied to food products, officials expressed uncertainty about the safety of these snacks underscoring the potential risks associated with the trend.
