Strolling through the Hollywood Farmers’ Market, Elaine Kim is on a mission. She’s searching for code words like “nitrate-free” and “no pesticides.” For years, the 44-year-old mother of two has taken her family’s health into her own hands — and kitchen. She’s gone organic.

“I became aware of the issues of mass-produced food — the pesticides, the over-processing, the MSG,” says Kim, whose shopping list includes organic radishes and eggs. “At home, I try to replicate Korean food with healthy ingredients. You just have to be creative.” 

When many folks think of organic food, unflavored granola and dry turkey burgers come to mind. But that category can now include tastier fare — think bibimbap, chicken dumplings and japchae.

Fans of organic food list a number of advantages. Organic farms don’t release synthetic pesticides into the environment — some of which have the potential to harm local wildlife. Some studies have shown higher nutrient levels in organic fruit and vegetables compared with those conventionally grown. And animals raised organically don’t receive antibiotics or synthetic growth hormones. (To be certified as organic, all ingredients must be approved by the USDA National Organic Program.)

Jeanie Pyun, editor of Sprig.com, a new eco-conscious online resource, says that nobody really knows the specific effects of pesticides, but they’ve been linked to asthma, attention deficit disorder, autism and cancer. 

“If you want to bring down the sum total of ingesting chemicals, then eat more organic food,” Pyun says.

But sticking to a mostly-organic diet and still being able to indulge in yummy Korean dishes takes a bit of effort. Organic food, while nearly a $17 billion business and growing, is still a mere 3 percent of the total retail food market, making organic Korean food a niche within a niche. Kim will often make trips to multiple markets in search of hard-to-find ingredients.   

“Think about the Korean staple rice,” Kim says. “It’s hard to find organic short grain rice and organic brown sticky rice. Though [finding organic ingredients] is getting easier.”

Ohana House, a company that specializes in frozen potstickers, recently introduced microwavable organic mandu with ingredients such as tofu, shitake mushrooms and pork. At food demonstrations across the country, a variety of customers have shown interest. 

“There are parents of younger children who want to feed them ‘clean’ foods, meaning no additives, no preservatives, no GMOs (genetically modified organisms),” says Andrew Chae, the company’s director of marketing. “There are customers who simply want to enjoy Asian foods without MSG. And there are those who really are committed to doing whatever they can to support a sustainable environment.”

For Kim, eating organic is simply part of her healthy lifestyle. She plays tennis, practices taekwondo and walks regularly. 

“I come from a family that knows how to eat well,” she says. “My mom always said her father was a great cook. He knew how to select ingredients.”