50+ Delicious Friday Gluten-Free Korean Recipes for Your Next Meal

Korean cuisine is renowned for its bold flavors, diverse textures, and unique ingredients, making it a favorite among food lovers worldwide.

However, for those who are following a gluten-free diet, some traditional Korean dishes might pose a challenge due to the use of wheat-based ingredients such as soy sauce or noodles.

But don’t worry—there’s a wealth of gluten-free alternatives and recipes that bring all the rich, savory, and spicy flavors of Korean food without the gluten.

Whether you’re craving crispy pancakes, hearty stews, or a flavorful barbecue, there’s a gluten-free Korean recipe for every Friday night dinner.

In this blog article, we’ve gathered over 50 mouthwatering gluten-free Korean recipes that are perfect for your next Friday night meal.

From kimchi to bibimbap, bulgogi to Korean fried chicken, these recipes use gluten-free substitutes like tamari, rice flour, and cornstarch, ensuring that you can enjoy authentic Korean flavors without any worries.

So, get ready to bring the vibrant tastes of Korea into your kitchen with these simple, flavorful, and healthy recipes!

50+ Delicious Friday Gluten-Free Korean Recipes for Your Next Meal

Enjoying Korean cuisine on a gluten-free diet doesn’t have to be a compromise. With over 50 recipes to choose from, you can easily create a delicious, gluten-free Korean meal every Friday.

Whether you’re cooking for yourself, your family, or friends, these dishes are sure to impress with their bold flavors, textures, and authenticity.

From savory stews to spicy stir-fries and grilled delights, the possibilities are endless.

So, why wait for the weekend? Start planning your next gluten-free Korean feast and experience the richness of Korean culinary traditions with a healthy twist.

Gluten-Free Korean Bibimbap

Bibimbap, a beloved Korean dish, typically includes a mix of rice, vegetables, protein, and spicy sauce. This gluten-free version uses tamari or coconut aminos as a substitute for soy sauce, making it perfect for those avoiding gluten. The dish is rich in flavors, textures, and nutrients, with crispy rice, sautéed vegetables, and a sunny-side-up egg, topped with gochujang (Korean chili paste) for a delightful kick.

Ingredients:

• 2 cups cooked short-grain brown rice (or white rice for traditionalists)
• 1 tablespoon olive oil
• 1 zucchini, julienned
• 1 carrot, julienned
• 1 cup spinach, blanched
• 1/2 cup shiitake mushrooms, sliced
• 1 tablespoon tamari or coconut aminos (as a gluten-free soy sauce substitute)
• 1 egg (fried sunny side up)
• 2 tablespoons gochujang (Korean chili paste)
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 teaspoon honey (optional)

Instructions:

1. Cook rice as per package instructions and set aside.
2. In a large pan, heat olive oil over medium heat. Sauté zucchini, carrot, and mushrooms individually until tender, about 3-4 minutes per vegetable. Set each vegetable aside.
3. Blanch spinach in boiling water for 1-2 minutes, then rinse under cold water. Squeeze out excess water and set aside.
4. In a small bowl, mix tamari (or coconut aminos), sesame oil, rice vinegar, and honey (if using).
5. To serve, place the cooked rice in a bowl, then arrange the sautéed vegetables, spinach, and mushrooms over the top. Add a fried egg on top of the vegetables.
6. Drizzle the tamari dressing over the top and add a dollop of gochujang. Sprinkle with sesame seeds and serve immediately.

This gluten-free Bibimbap is an excellent way to enjoy a healthy and customizable Korean dish. It’s packed with colorful vegetables, the richness of the egg, and the unique flavors of gochujang and sesame oil. This bowl of comfort is not only gluten-free but also offers a well-balanced meal with proteins, healthy fats, and fibers. Perfect for a quick lunch or dinner, it can be adjusted to your preference by adding your favorite vegetables or proteins.

Gluten-Free Korean BBQ Beef (Bulgogi)

Bulgogi is one of Korea’s most famous dishes, typically made with beef marinated in a sweet and savory sauce. This gluten-free version swaps regular soy sauce for tamari or coconut aminos, ensuring the dish remains free from gluten while maintaining its rich, mouthwatering flavors. Marinated beef is grilled or stir-fried until caramelized and tender, making it a perfect addition to rice, lettuce wraps, or served on its own.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1/4 cup tamari or coconut aminos
• 2 tablespoons sesame oil
• 2 tablespoons honey or brown sugar
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 medium onion, thinly sliced
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds
• 1 tablespoon green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine tamari, sesame oil, honey, minced garlic, grated ginger, rice vinegar, and sliced onion. Whisk until the ingredients are well mixed.
2. Add the thinly sliced beef to the marinade, making sure all pieces are coated. Cover and refrigerate for at least 1 hour (or overnight for maximum flavor).
3. Heat a skillet or grill pan over medium-high heat. Cook the marinated beef in batches, searing each side for 2-3 minutes until caramelized and fully cooked.
4. Remove the beef from the pan and sprinkle with sesame seeds and green onions for garnish.
5. Serve hot with steamed rice, lettuce leaves, or as part of a Korean BBQ spread.

This gluten-free Korean BBQ Beef (Bulgogi) is a savory and tender dish with a beautiful balance of sweet and salty flavors. The tamari and sesame oil give it an authentic Korean taste, while the honey or brown sugar adds a delightful caramelized finish. It’s a versatile dish that can be served in various ways, from rice bowls to lettuce wraps, making it a great choice for dinner parties, casual meals, or meal prep. This dish ensures you don’t miss out on the traditional flavors while staying gluten-free.

Gluten-Free Korean Kimchi Pancakes (Kimchijeon)

Kimchi pancakes, or Kimchijeon, are a popular Korean snack or side dish. The crispy, savory pancakes are packed with the bold flavors of fermented kimchi. This gluten-free version uses rice flour or a gluten-free flour blend to create a crispy, chewy texture. With its savory taste and hint of spice, these pancakes are a great way to use up leftover kimchi and enjoy a taste of Korea without the gluten.

Ingredients:

• 1 cup gluten-free all-purpose flour or rice flour
• 1/2 cup cold water
• 1/2 cup kimchi, chopped
• 1/4 cup green onions, chopped
• 1 tablespoon tamari or coconut aminos
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil (for frying)

Instructions:

1. In a large mixing bowl, combine gluten-free flour, cold water, tamari, sesame oil, salt, and pepper. Stir to form a smooth batter.
2. Add chopped kimchi and green onions into the batter and mix well.
3. Heat vegetable oil in a frying pan over medium heat. Spoon a few tablespoons of the batter into the pan, flattening it slightly with the back of the spoon.
4. Fry each pancake for 3-4 minutes on each side until golden brown and crispy.
5. Remove the pancakes from the pan and drain on paper towels. Serve immediately with a dipping sauce made of tamari and gochujang (optional).

These gluten-free Korean Kimchi Pancakes (Kimchijeon) are a crispy and flavorful snack or side dish that brings the bold, spicy flavors of kimchi to life. The use of gluten-free flour ensures that those with gluten sensitivities can enjoy this Korean favorite without compromise. Whether served as an appetizer, a light lunch, or a side dish, these pancakes are both satisfying and packed with probiotic goodness from the kimchi. The combination of crispy edges and tender centers makes them a perfect comfort food, and the dipping sauce adds an extra layer of flavor to elevate the dish.

Gluten-Free Korean Spicy Chicken Stew (Dakdoritang)

Dakdoritang is a comforting and spicy Korean chicken stew that is rich in flavors, thanks to the use of gochujang (Korean chili paste) and various aromatic ingredients. This gluten-free version skips the traditional soy sauce and uses tamari to ensure a gluten-free meal without sacrificing the authentic taste. The dish is hearty, with tender chicken, potatoes, carrots, and onions cooked in a flavorful broth. Perfect for a warming meal on cold days.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs, cut into chunks
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 onion, sliced
• 4 garlic cloves, minced
• 2 tablespoons tamari or coconut aminos
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 4 cups chicken broth (gluten-free)
• 2 teaspoons sugar (or honey)
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add garlic and onion, sautéing until fragrant and soft, about 2-3 minutes.
2. Add chicken pieces to the pot, browning them on all sides for 5-6 minutes.
3. Stir in gochujang, tamari, rice vinegar, and sugar. Mix well, ensuring the chicken is coated in the sauce.
4. Add potatoes, carrots, and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30-40 minutes, or until the chicken is tender and the vegetables are cooked through.
5. Garnish with sesame seeds and green onions before serving.

This gluten-free Korean Spicy Chicken Stew (Dakdoritang) is a deliciously comforting and bold dish. The spicy gochujang and tamari create a deep, umami-rich broth that pairs beautifully with tender chicken and vegetables. The dish is easy to prepare, filling, and perfect for any occasion when you need a warming meal. With its balance of spice, sweetness, and savory flavors, Dakdoritang is sure to become a favorite in your gluten-free recipe collection.

Gluten-Free Korean Pork Stir-Fry (Jeyuk Bokkeum)

Jeyuk Bokkeum is a popular Korean stir-fry dish made with thinly sliced pork, marinated in a spicy, savory sauce. This gluten-free version substitutes tamari for soy sauce, making it safe for those avoiding gluten. The dish features tender, well-marinated pork with a rich flavor profile from gochujang, garlic, and sesame oil. It’s served with steamed rice or lettuce wraps, making it a perfect main dish for lunch or dinner.

Ingredients:

• 1 lb pork shoulder or pork belly, thinly sliced
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 tablespoons tamari or coconut aminos
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons sugar (or honey)
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine tamari, gochujang, sesame oil, rice vinegar, sugar, garlic, and ginger to create the marinade.
2. Add the thinly sliced pork to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, allowing the pork to absorb the flavors.
3. Heat a large skillet or wok over medium-high heat. Add the marinated pork to the pan and stir-fry for 5-7 minutes until the pork is cooked through and lightly browned.
4. Add the sliced onion and bell pepper to the skillet and stir-fry for an additional 3-4 minutes, until the vegetables are tender but still crisp.
5. Garnish the stir-fry with sesame seeds and green onions before serving.

This gluten-free Korean Pork Stir-Fry (Jeyuk Bokkeum) is a flavorful and satisfying dish that’s perfect for anyone craving a spicy, savory meal. The tamari and gochujang combination gives it a rich umami flavor, while the sesame oil adds a nice depth of taste. The tender pork and crispy vegetables create a perfect balance of textures, and the dish can be served over steamed rice or wrapped in lettuce for a low-carb option. It’s quick, easy to make, and packed with bold Korean flavors.

Gluten-Free Korean Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae is a beloved Korean stew made with fermented kimchi, tofu, and pork (or other meats), creating a dish that’s spicy, savory, and deeply satisfying. This gluten-free version is made by replacing the usual soy sauce with tamari, ensuring that it’s safe for those avoiding gluten while keeping the authentic flavors intact. The combination of kimchi, tofu, and aromatic broth makes for a hearty and flavorful stew that’s perfect for any day of the week.

Ingredients:

• 2 cups kimchi, chopped
• 1/2 lb pork belly, thinly sliced (or tofu for a vegetarian option)
• 1 onion, sliced
• 1 tablespoon tamari or coconut aminos
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons sesame oil
• 3 cups vegetable or chicken broth (gluten-free)
• 1/2 block firm tofu, cubed
• 2 teaspoons sugar (optional)
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the sliced pork belly (or tofu) and cook for 5-7 minutes, until browned and cooked through.
2. Add the onion and sauté until softened, about 3 minutes.
3. Stir in the chopped kimchi, tamari, gochujang, and sugar (if using). Mix to combine, then pour in the broth and bring the stew to a boil.
4. Once boiling, reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Add the cubed tofu and simmer for an additional 5-10 minutes.
6. Garnish with green onions and sesame seeds before serving.

Gluten-free Kimchi Stew (Kimchi Jjigae) is a rich, spicy, and comforting dish that is perfect for any occasion. The combination of spicy kimchi, savory pork, and tofu creates a deeply flavorful stew that will warm you from the inside out. This dish not only offers a taste of Korean home cooking but also provides a healthy dose of probiotics from the fermented kimchi. Whether enjoyed as a main dish or a side, Kimchi Jjigae is a hearty, satisfying meal that brings the authentic flavors of Korea to your gluten-free kitchen.

Gluten-Free Korean BBQ Beef (Bulgogi)

Bulgogi is one of the most famous Korean BBQ dishes, typically made with thinly sliced beef marinated in a savory-sweet sauce before being grilled or stir-fried. This gluten-free version uses tamari instead of soy sauce, maintaining all the rich umami flavor without any gluten. The marinated beef is tender, flavorful, and perfect for serving with steamed rice or in lettuce wraps for a low-carb option. This dish is ideal for a family dinner or even a weekend BBQ.

Ingredients:

• 1 lb beef (sirloin, rib-eye, or flank steak), thinly sliced against the grain
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tablespoons brown sugar or honey
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon gochugaru (Korean red pepper flakes) or 1 teaspoon gochujang
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds
• Lettuce leaves (for serving, optional)

Instructions:

1. In a bowl, combine tamari, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochugaru or gochujang, and green onions to create the marinade.
2. Add the thinly sliced beef to the marinade, ensuring the beef is completely coated. Cover and refrigerate for at least 30 minutes, preferably overnight.
3. Heat a large skillet or grill pan over medium-high heat. Add the marinated beef and cook for 5-7 minutes, stirring occasionally, until the beef is cooked through and slightly caramelized.
4. Garnish with sesame seeds and additional green onions before serving. Serve the bulgogi with steamed rice or in lettuce wraps.

Gluten-free Korean BBQ Beef (Bulgogi) is a flavorful, juicy, and tender dish that brings Korean BBQ straight to your kitchen. The sweet and savory marinade adds a delicious depth of flavor, and the tender beef is perfectly complemented by the sesame oil and gochugaru. Whether enjoyed as a main dish with rice or in crispy lettuce wraps, this gluten-free bulgogi is a crowd-pleasing dish that everyone will love. Its simplicity and rich flavor make it a must-try for any Korean food lover.

Gluten-Free Korean Pancakes (Buchimgae)

Buchimgae are Korean savory pancakes made with a variety of vegetables and sometimes seafood, all bound together in a flour batter. This gluten-free version uses rice flour and cornstarch to achieve the same crispy texture as the traditional wheat-based pancake. The pancakes are filled with vegetables like zucchini, carrots, and onions, and are served with a soy-based dipping sauce. Perfect as a side dish or snack, these gluten-free Korean pancakes are easy to make and bursting with flavor.

Ingredients:

• 1 cup rice flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 cup cold water (adjust as needed)
• 1 zucchini, julienned
• 1 carrot, julienned
• 1 small onion, thinly sliced
• 1/2 cup spinach, chopped
• 1/4 cup mushrooms, sliced (optional)
• 1 egg (optional, can be omitted for a vegan version)
• 2 tablespoons sesame oil (for frying)

For Dipping Sauce:

• 2 tablespoons tamari (gluten-free soy sauce)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon gochujang (optional)
• Sesame seeds (for garnish)

Instructions:

1. In a mixing bowl, combine rice flour, cornstarch, and salt. Gradually add cold water, whisking to form a smooth batter.
2. Add the vegetables (zucchini, carrot, onion, spinach, mushrooms) and the egg (if using) to the batter and stir until everything is well combined.
3. Heat sesame oil in a large skillet over medium heat. Spoon the vegetable batter into the skillet, flattening it with a spatula into a thin pancake.
4. Cook for 3-4 minutes on each side, until golden brown and crispy. Repeat with the remaining batter.
5. For the dipping sauce, combine tamari, rice vinegar, sesame oil, sugar, and gochujang (if using) in a small bowl and mix well.
6. Serve the pancakes with the dipping sauce and sprinkle with sesame seeds.

These Gluten-free Korean Pancakes (Buchimgae) are light, crispy, and packed with fresh vegetables. The rice flour and cornstarch create a batter that crisps up beautifully in the pan, providing a delightful texture. The dipping sauce enhances the flavors of the pancakes, giving them a balance of salty, tangy, and spicy notes. Whether served as a main dish or an appetizer, these savory pancakes are a delicious and gluten-free way to enjoy the flavors of Korea.

Gluten-Free Korean Seaweed Soup (Miyeok Guk)

Miyeok Guk is a nourishing Korean soup made with miyeok (seaweed) and often consumed on birthdays or by new mothers for its health benefits. Traditionally, the soup is made with beef, but in this gluten-free version, the beef is replaced with chicken or tofu for a lighter option. The seaweed provides a subtle oceanic flavor, while the broth, seasoned with tamari and sesame oil, is savory and comforting. This soup is both satisfying and rich in nutrients, making it a perfect light meal.

Ingredients:

• 1 ounce dried miyeok (seaweed)
• 4 cups chicken broth (gluten-free)
• 1/2 lb chicken breast or thighs, boneless and skinless (or tofu for vegetarian version)
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Soak the dried miyeok in warm water for about 20-30 minutes, until it softens. Drain and cut it into smaller pieces if necessary.
2. In a large pot, bring the chicken broth to a boil. Add the chicken breast (or tofu) and cook until the chicken is fully cooked through, about 10-12 minutes. Remove the chicken, shred it into small pieces, and return it to the pot.
3. Add the soaked seaweed to the pot, along with tamari, sesame oil, and garlic. Simmer for 10-15 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Garnish with sesame seeds and green onions before serving.

Gluten-free Korean Seaweed Soup (Miyeok Guk) is a light and nutritious dish that offers both flavor and health benefits. The seaweed is packed with vitamins and minerals, while the savory broth provides a comforting foundation. Whether you are looking for a soothing soup to enjoy on a special occasion or simply want to incorporate more nutrient-dense foods into your diet, Miyeok Guk is a delicious option that will leave you feeling nourished and satisfied.

Gluten-Free Korean Spicy Tofu Stew (Kimchi Jjigae with Tofu)

Kimchi Jjigae is a classic Korean stew made with kimchi, vegetables, and often pork or beef. This gluten-free version uses tofu as the protein and is perfect for those looking for a vegetarian or vegan alternative. The stew is spicy, savory, and comforting, with the bold flavors of fermented kimchi adding a tangy depth to the broth. This dish is perfect for cold weather and is a great way to use up leftover kimchi.

Ingredients:

• 2 cups kimchi, chopped
• 1 block firm tofu, cut into cubes
• 1 onion, sliced
• 1 zucchini, sliced
• 2 tablespoons gochujang (Korean chili paste, ensure gluten-free)
• 1 tablespoon tamari (gluten-free soy sauce)
• 4 cups vegetable broth (gluten-free)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 teaspoons gochugaru (Korean chili flakes, optional)
• 1 teaspoon sugar (optional, for sweetness)
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add garlic and onions and sauté for 2-3 minutes until softened.
2. Add the kimchi, gochujang, and gochugaru (if using) to the pot and stir to coat the vegetables.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
4. Add the tofu cubes and zucchini to the pot, then simmer for another 5-7 minutes until the vegetables are tender and the tofu is heated through.
5. Taste and adjust seasoning with tamari and sugar if needed.
6. Garnish with chopped green onions and sesame seeds before serving.

This gluten-free Korean Spicy Tofu Stew (Kimchi Jjigae with Tofu) is a heartwarming dish that combines the bold flavors of kimchi with a rich and spicy broth. The tofu adds a soft, protein-packed element to the dish, while the kimchi’s tanginess balances the heat from the gochujang. This stew is perfect for warming up on a chilly day or serving as a main course for lunch or dinner. It’s a nourishing, gluten-free dish that will delight kimchi lovers and spice enthusiasts alike.

Gluten-Free Korean Fried Chicken (Dakgangjeong)

Korean Fried Chicken (Dakgangjeong) is known for its crispy exterior and sweet and spicy sauce. Traditionally, this dish is made with a wheat-based batter, but this gluten-free version uses rice flour to achieve the same crispy texture. The chicken is coated in a tangy, sticky sauce made from gochujang, honey, garlic, and ginger. This dish is perfect for an appetizer, snack, or main course and is sure to impress anyone who enjoys fried chicken.

Ingredients:

• 2 lbs chicken wings or drumettes, patted dry
• 1/2 cup rice flour
• 1/4 cup potato starch
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Vegetable oil for frying

For the Sauce:

• 2 tablespoons tamari (gluten-free soy sauce)
• 3 tablespoons honey or maple syrup
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon sesame oil

For Garnish:

• Sesame seeds
• Chopped green onions

Instructions:

1. In a bowl, combine rice flour, potato starch, salt, and pepper. Toss the chicken wings in the flour mixture, ensuring they are well coated.
2. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches, cooking for about 8-10 minutes until golden brown and crispy. Remove and drain on paper towels.
3. While the chicken is frying, prepare the sauce. In a small saucepan, combine tamari, honey, gochujang, rice vinegar, garlic, ginger, and sesame oil. Cook over medium heat, stirring occasionally, until the sauce thickens, about 3-4 minutes.
4. Toss the fried chicken in the sauce until well coated.
5. Garnish with sesame seeds and chopped green onions before serving.

Gluten-free Korean Fried Chicken (Dakgangjeong) is a crispy, sweet, and spicy dish that satisfies all your fried chicken cravings. The rice flour and potato starch create a perfectly crunchy exterior, while the sauce provides a mouthwatering combination of spicy and sweet flavors. Whether you’re serving it as a snack or a main course, this dish is sure to be a hit. The sticky sauce coats the chicken beautifully, making each bite a delicious experience.

Gluten-Free Korean Sweet Potato Noodles (Japchae)

Japchae is a popular Korean dish made with sweet potato starch noodles, vegetables, and often meat or tofu, all tossed in a savory-sweet sauce. In this gluten-free version, the noodles are naturally gluten-free, and the dish is packed with flavor from a combination of tamari, sesame oil, and garlic. The sweet potato noodles are chewy and satisfying, making this dish a great option for both a light meal and a celebratory feast.

Ingredients:

• 8 oz sweet potato starch noodles (dangmyeon)
• 1 tablespoon sesame oil
• 1/2 onion, thinly sliced
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 1 zucchini, julienned
• 1/2 cup spinach, chopped
• 1 block firm tofu, cut into strips (optional)
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar
• 1 teaspoon sesame oil (for finishing)
• 1 tablespoon sesame seeds
• 2 green onions, chopped

Instructions:

1. Cook the sweet potato starch noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large pan or wok over medium heat. Add the onion, carrot, bell pepper, zucchini, and spinach. Stir-fry for 3-4 minutes until the vegetables are tender.
3. If using tofu, add it to the pan and cook for an additional 2-3 minutes until lightly golden.
4. Add the cooked noodles to the pan with the vegetables and tofu. In a small bowl, mix tamari, rice vinegar, honey, and sesame oil. Pour the sauce over the noodles and toss to combine, ensuring everything is well coated.
5. Garnish with sesame seeds and chopped green onions before serving.

Gluten-free Korean Sweet Potato Noodles (Japchae) is a flavorful and vibrant dish that combines the chewy texture of sweet potato noodles with stir-fried vegetables and a savory-sweet sauce. The tamari and sesame oil create a rich, umami flavor that complements the fresh vegetables and tofu. Japchae is a versatile dish that can be served warm or cold, making it a great addition to any meal. Its balance of textures and flavors will leave you craving more, and it’s a wonderful choice for anyone following a gluten-free diet.

Gluten-Free Korean Beef Bulgogi (Bulgogi)

Bulgogi is a well-known Korean dish consisting of marinated beef that is grilled or pan-fried to perfection. The marinade features a mix of savory, sweet, and umami flavors, including tamari (gluten-free soy sauce), sesame oil, and garlic. This gluten-free version of bulgogi is made with tender slices of beef, vegetables, and served over rice or lettuce wraps. It’s an easy-to-make yet flavorful dish that’s perfect for any meal.

Ingredients:

• 1 lb beef (sirloin or rib-eye), thinly sliced
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar or honey
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1/2 onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 2 tablespoons sesame seeds
• 2 green onions, chopped
• Cooked rice or lettuce leaves (for serving)

Instructions:

1. In a bowl, combine tamari, sesame oil, rice vinegar, brown sugar, garlic, and ginger to create the marinade.
2. Add the sliced beef to the marinade and let it sit for at least 30 minutes, or up to overnight for more flavor.
3. Heat a large skillet or grill pan over medium-high heat. Add the marinated beef and cook for 5-7 minutes, stirring occasionally, until the beef is fully cooked and caramelized.
4. Add the sliced onion and bell pepper to the skillet during the last 2-3 minutes of cooking, and sauté until the vegetables are softened.
5. Serve the bulgogi over rice or in lettuce wraps, garnished with sesame seeds and chopped green onions.

This gluten-free Korean Beef Bulgogi is a savory and sweet dish that highlights the rich flavors of marinated beef. The tamari adds an authentic soy sauce taste without any gluten, while the sesame oil provides a nutty richness. The stir-fried vegetables balance the richness of the beef, making this dish both satisfying and flavorful. Whether served over rice or in a fresh lettuce wrap, bulgogi is a versatile and delicious meal that everyone can enjoy.

Gluten-Free Korean Kimchi Pancakes (Kimchi Jeon)

Kimchi Jeon is a popular Korean pancake made with kimchi and a crispy, savory batter. Traditionally, it contains wheat flour, but this gluten-free version uses a mix of rice flour and potato starch to create a perfectly crispy texture. These pancakes are a great appetizer or snack, with the fermented tang of the kimchi complementing the savory batter. Served with a dipping sauce, these pancakes are full of flavor and perfect for anyone following a gluten-free diet.

Ingredients:

• 1 cup kimchi, chopped
• 1/2 cup rice flour
• 1/4 cup potato starch
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cold water
• 1 egg (optional for binding)
• 2 tablespoons vegetable oil (for frying)
• 2 green onions, chopped (for garnish)

For Dipping Sauce:

• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon gochugaru (optional for spice)

Instructions:

1. In a large bowl, combine the rice flour, potato starch, salt, and pepper. Gradually add the cold water, stirring until the batter is smooth. If you’re using an egg, add it to the batter for extra binding.
2. Stir in the chopped kimchi until evenly distributed throughout the batter.
3. Heat a non-stick skillet over medium-high heat and add vegetable oil. Once hot, pour in a ladle of the kimchi batter and spread it into a thin circle.
4. Cook the pancake for about 3-4 minutes per side, or until golden and crispy. Repeat with the remaining batter.
5. For the dipping sauce, mix tamari, rice vinegar, sesame oil, and gochugaru in a small bowl.
6. Serve the kimchi pancakes with the dipping sauce and garnish with chopped green onions.

Gluten-free Korean Kimchi Pancakes (Kimchi Jeon) are a delightful and savory treat, perfect for any meal of the day. The crispy texture and the bold flavors from the kimchi bring a satisfying crunch and a zingy kick. Paired with the tangy dipping sauce, these pancakes are a flavorful snack or appetizer. Whether you enjoy them with a side of rice or as a standalone dish, these kimchi pancakes are sure to impress anyone craving Korean flavors in a gluten-free format.

Gluten-Free Korean Grilled Mackerel (Godeungeo Gui)

Grilled mackerel is a popular dish in Korean cuisine, known for its savory, smoky flavors. This gluten-free version of Godeungeo Gui, a traditional Korean grilled mackerel, uses simple ingredients like tamari (gluten-free soy sauce), sesame oil, and garlic to season the fish. Grilled to perfection, the fish has a crispy skin and tender, flavorful flesh. This dish is perfect for seafood lovers and is an excellent option for a light, healthy meal.

Ingredients:

• 2 mackerel fillets (or whole mackerel, cleaned and gutted)
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon gochugaru (Korean chili flakes, optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a small bowl, combine tamari, sesame oil, rice vinegar, garlic, ginger, gochugaru (if using), salt, and pepper to create the marinade.
2. Place the mackerel fillets (or whole mackerel) in a shallow dish and pour the marinade over the fish. Let it marinate for at least 20-30 minutes.
3. Preheat the grill or a grill pan over medium heat. If using a grill pan, lightly grease it with oil.
4. Grill the mackerel fillets for about 4-5 minutes on each side, or until the skin is crispy and the fish is cooked through.
5. Once done, remove the fish from the grill and transfer to serving plates.
6. Garnish with sesame seeds and chopped green onions before serving.

Gluten-free Korean Grilled Mackerel (Godeungeo Gui) offers a savory, smoky experience that’s both satisfying and full of flavor. The marinade brings out the natural taste of the mackerel, while the grilling process adds a delicious crispiness to the skin. This dish is not only gluten-free but also packed with healthy omega-3 fatty acids, making it an excellent choice for a nutritious meal. Whether served with rice or as part of a larger Korean meal, grilled mackerel is a simple yet flavorful dish that will surely become a favorite.

Note: More recipes are coming soon!