The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27;{mu}/kg$, with only 2 exceeding the limit of $50;{mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.