45+ Delicious Holiday Dairy-Free Korean Recipes for Every Occasion

The holidays are a time to gather with loved ones and enjoy festive meals, but for those with dietary restrictions, finding the perfect dishes can sometimes be a challenge.

If you’re following a dairy-free diet or cooking for others who are, it’s essential to have a selection of delicious and satisfying recipes that everyone can enjoy.

Korean cuisine, known for its bold flavors, fresh ingredients, and healthy dishes, offers plenty of options that can be easily adapted to be dairy-free without compromising taste.

In this blog article, we’ll explore over 45 holiday-worthy dairy-free Korean recipes that are perfect for your festive spread.

From savory appetizers and hearty main dishes to sweet treats, these recipes are guaranteed to bring something special to your holiday table.

Whether you’re hosting a large gathering or preparing a cozy meal for your family, these dairy-free Korean recipes will help you celebrate the season with flavor, tradition, and a touch of something new.

45+ Delicious Holiday Dairy-Free Korean Recipes for Every Occasion

Celebrating the holidays with delicious food doesn’t have to mean compromising on your dietary needs.

With these 45+ dairy-free Korean recipes, you can enjoy the rich and vibrant flavors of Korean cuisine while keeping your meals free from dairy.

From iconic dishes like spicy tteokbokki and savory kimchi to comforting stews and sweet treats, these recipes showcase the versatility of Korean food and how it can be both festive and health-conscious.

So, gather your ingredients, try something new, and let these flavorful dishes become a part of your holiday tradition.

Korean Braised Short Ribs (Galbi Jjim)

Galbi Jjim, or Korean braised short ribs, is a rich and savory dish often served during festive occasions. Traditionally made with beef short ribs, this dairy-free version enhances the meat’s natural flavors with a sweet-savory sauce made from soy sauce, garlic, ginger, and a variety of Korean spices. This dish is perfect for a holiday meal because of its tender texture, deep flavors, and comforting warmth.

Ingredients:

• 2 lbs beef short ribs, cut into 2-inch pieces
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp Korean chili paste (gochujang)
• 2 cups water or beef broth (ensure it’s dairy-free)
• 2 medium carrots, cut into chunks
• 2 medium potatoes, cut into chunks
• 1/4 cup sesame seeds (optional, for garnish)
• Green onions, sliced (optional, for garnish)

Instructions:

1. Rinse the short ribs under cold water to remove any bone fragments. Drain and set aside.
2. In a large pot or Dutch oven, heat sesame oil over medium heat. Add onions, garlic, and ginger, and sauté until fragrant, about 3-4 minutes.
3. Add the short ribs and sear on all sides until browned, about 5-7 minutes.
4. Stir in the soy sauce, brown sugar, rice vinegar, gochujang, and water or broth. Bring to a simmer, then cover and cook on low heat for about 1.5 to 2 hours, or until the meat is tender.
5. Add the carrots and potatoes in the last 30 minutes of cooking. Continue to cook until the vegetables are tender.
6. Taste and adjust seasoning if necessary.
7. Garnish with sesame seeds and sliced green onions before serving.

Korean braised short ribs, or Galbi Jjim, make an excellent dairy-free option for holiday meals. The tender meat, rich sauce, and hearty vegetables create a comforting dish that is full of flavor. It’s a wonderful choice for a special occasion like a Korean holiday feast, and it pairs beautifully with steamed rice. This dish offers a balance of sweet, savory, and spicy flavors, making it a memorable part of any festive celebration.

Korean Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a traditional Korean stew made with kimchi, tofu, pork (or beef), and a flavorful broth. It’s a beloved comfort food in Korea, especially during the colder months or festive gatherings. This dairy-free version allows the spicy and sour elements of the kimchi to shine through, and it’s perfect for those looking for something hearty, flavorful, and satisfying without any dairy. It’s a dish that highlights the umami of fermented foods and is sure to warm you up on a holiday evening.

Ingredients:

• 2 cups old kimchi, cut into bite-sized pieces
• 1/2 lb pork belly or tofu (for a vegetarian option), cut into cubes
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tbsp sesame oil
• 2 cups vegetable or pork broth (dairy-free)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Korean chili flakes (gochugaru), adjust to your spice preference
• 1 block tofu (optional), cut into cubes
• 1 tbsp sugar (optional, to balance acidity)
• Green onions, sliced (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the pork belly (or tofu) and cook until browned, about 5 minutes.
2. Add the onion, garlic, and ginger, sautéing until fragrant, about 2-3 minutes.
3. Stir in the kimchi, gochujang, soy sauce, and gochugaru. Cook for an additional 2 minutes, allowing the kimchi to release its flavors.
4. Add the broth and bring the mixture to a boil. Reduce heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
5. If using tofu, gently stir it in during the last 10 minutes of cooking.
6. Taste the broth and adjust the seasoning with a pinch of sugar if needed to balance the acidity of the kimchi.
7. Garnish with sliced green onions before serving.

Kimchi Jjigae is a wonderfully warming, spicy, and umami-packed stew that is perfect for dairy-free holiday meals. Its combination of fermented kimchi, tender meat or tofu, and spicy broth makes it both nourishing and satisfying. The tangy flavors of the kimchi paired with the richness of the broth provide a unique depth of flavor that will appeal to those seeking something more adventurous and bold during their festive gatherings. It’s a dish that offers comfort and excitement in every bite.

Vegan Korean BBQ Lettuce Wraps (Ssam)

Korean BBQ Lettuce Wraps, or Ssam, are a delightful and light yet flavorful dish often enjoyed during Korean holidays or family gatherings. Traditionally made with grilled meats, this vegan version uses savory grilled mushrooms and tofu as the filling. These wraps are served with a variety of pickled vegetables, spicy gochujang sauce, and fresh herbs. It’s a fresh, healthy, and fun-to-eat dish that’s perfect for any dairy-free holiday meal, offering an interactive dining experience.

Ingredients:

• 1 cup king oyster mushrooms, sliced thinly (or portobello mushrooms)
• 1/2 block firm tofu, pressed and cut into thin strips
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (or agave)
• 1 tbsp gochujang (Korean chili paste)
• 1/4 cup kimchi, chopped
• 1/4 cup pickled radishes
• Fresh lettuce leaves (such as romaine or butter lettuce)
• 1/2 cucumber, thinly sliced
• 2 tbsp sesame seeds (optional)
• Fresh cilantro and mint leaves (for garnish)

Instructions:

1. In a bowl, mix the sesame oil, soy sauce, rice vinegar, maple syrup, and gochujang. Toss the mushroom slices and tofu strips in the marinade and set aside for 15-20 minutes to soak up the flavors.
2. Heat a grill pan or skillet over medium-high heat. Grill the marinated mushrooms and tofu for 3-4 minutes on each side, until crispy and golden brown.
3. Assemble the wraps by placing a lettuce leaf on a plate. Top with a spoonful of grilled mushrooms and tofu, followed by kimchi, pickled radishes, cucumber slices, and a sprinkle of sesame seeds.
4. Garnish with fresh cilantro and mint leaves.
5. Serve the wraps with extra gochujang sauce on the side for dipping.

Vegan Korean BBQ Lettuce Wraps (Ssam) offer a vibrant and fresh way to enjoy Korean flavors during the holidays. These dairy-free wraps are full of savory and spicy flavors, with the mushrooms and tofu providing a satisfying texture, while the kimchi and pickled vegetables offer a delightful tang. The combination of fresh herbs and gochujang sauce makes this dish light, healthy, and interactive, allowing your guests to create their own wraps to suit their taste. It’s a fantastic option for a dairy-free holiday meal that’s both fun and flavorful.

Korean Sweet Potato Noodles (Japchae)

Japchae is a popular Korean dish made with stir-fried sweet potato noodles, vegetables, and meat, typically served during special occasions or holidays. This dairy-free version swaps the traditional beef or pork for tofu, making it a vegetarian-friendly option. The sweet potato noodles, known for their chewy texture, are paired with a variety of vegetables and tossed in a savory-sweet soy-based sauce. Japchae is a colorful, satisfying, and flavorful dish that adds an extra layer of texture and excitement to any holiday table.

Ingredients:

• 8 oz sweet potato noodles (also known as dangmyeon)
• 1/2 block firm tofu, cut into thin strips
• 1 medium onion, sliced
• 1 medium carrot, julienned
• 1/2 bell pepper, sliced
• 1/2 zucchini, julienned
• 4-5 shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (or agave)
• 1 tbsp gochujang (optional, for extra spice)
• 2 tbsp toasted sesame seeds
• Fresh spinach (optional, for added greens)

Instructions:

1. Cook the sweet potato noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the tofu strips and cook until golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the remaining sesame oil and sauté garlic for 1 minute. Add the onions, carrots, bell pepper, zucchini, and mushrooms. Stir-fry the vegetables for 5-7 minutes until softened.
4. In a small bowl, mix the soy sauce, rice vinegar, maple syrup, and gochujang (if using) to make the sauce.
5. Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss everything together until evenly coated.
6. Add the tofu back to the skillet and toss again gently.
7. Garnish with sesame seeds and fresh spinach (if using) before serving.

Japchae is a delicious, colorful dish that is sure to be a hit during your holiday celebrations. The chewy sweet potato noodles, combined with the savory vegetables and tofu, create a satisfying and hearty meal without the need for dairy. The balance of sweet and savory flavors from the sauce brings everything together, while the sesame seeds add a delightful crunch. This dairy-free version of Japchae is a versatile dish that can be served as a main course or a side, making it a great addition to any festive spread.

Korean Spicy Tofu Stir-fry (Dubu Jorim)

Dubu Jorim is a Korean-style spicy braised tofu dish that’s rich in flavor and perfect for a holiday meal. This dairy-free dish features tofu cooked in a savory and spicy sauce made from soy sauce, sesame oil, and gochujang. It is simple to prepare and can be served as a side or a main dish. The tofu absorbs the flavors of the sauce, becoming deliciously tender, while the spicy kick from gochujang makes it a great dish for those who love bold, spicy flavors.

Ingredients:

• 1 block firm tofu, pressed and sliced into 1/2-inch thick pieces
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp maple syrup (optional)
• 1/4 cup water
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then slice it into 1/2-inch thick pieces.
2. Heat sesame oil in a skillet over medium heat. Add the tofu slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove the tofu and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.
4. Add the soy sauce, gochujang, rice vinegar, maple syrup (if using), and water to the skillet, stirring to combine.
5. Return the tofu to the skillet and simmer for 5-7 minutes, allowing the tofu to absorb the sauce and become tender.
6. Garnish with sesame seeds and sliced green onions before serving.

Korean Spicy Tofu Stir-fry (Dubu Jorim) is a flavorful, bold, and spicy dish that makes a great addition to any dairy-free holiday meal. The combination of gochujang and sesame oil provides a rich, savory depth, while the tofu absorbs the spicy, tangy sauce, making each bite a burst of flavor. This dish is perfect for those who enjoy spicy foods and want something satisfying and simple to prepare. It pairs wonderfully with rice and other Korean side dishes, offering a full, balanced meal that’s dairy-free and delicious.

Korean Kimchi Pancakes (Kimchi Jeon)

Kimchi Jeon is a savory Korean pancake made with kimchi, flour, and a variety of vegetables. This dairy-free version skips the dairy ingredients often found in traditional recipes while keeping the bold flavors intact. The kimchi adds a tangy and spicy kick to the crispy pancakes, while the vegetables provide a fresh crunch. Kimchi Jeon is a popular dish for holidays and gatherings, often enjoyed as an appetizer or snack. It’s quick, easy, and flavorful – perfect for those looking to bring a bit of Korean tradition to their holiday table.

Ingredients:

• 1 cup kimchi, chopped into bite-sized pieces
• 1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)
• 1/4 cup water
• 1/4 cup green onions, chopped
• 1/2 medium onion, thinly sliced
• 1/4 tsp gochugaru (Korean chili flakes, optional for extra spice)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp sesame oil (for frying)
• 1 tbsp vegetable oil (for frying)

Instructions:

1. In a large bowl, combine the chopped kimchi, flour, water, green onions, onion slices, and gochugaru. Mix until everything is evenly coated, and the batter is thick and lumpy.
2. Heat a mixture of sesame oil and vegetable oil in a large skillet over medium heat.
3. Spoon the batter into the skillet, spreading it into a thin, even layer to form pancakes. Cook for 3-4 minutes per side, or until golden brown and crispy.
4. Remove the pancakes from the skillet and drain on paper towels.
5. Slice into wedges and serve immediately with soy sauce or a dipping sauce of your choice.

Kimchi Jeon is a delightful and flavorful Korean dish that works beautifully for a dairy-free holiday spread. The spicy, tangy flavor of kimchi combined with the crispy texture of the pancakes creates a delicious bite that’s sure to impress your guests. These pancakes are a wonderful appetizer or snack for any occasion and can be enjoyed with a variety of dipping sauces. Quick and simple to make, Kimchi Jeon is a great way to introduce authentic Korean flavors to your holiday menu without the need for dairy.

Korean Spicy Soybean Sprout Soup (Kongnamul Guk)

Kongnamul Guk is a light yet flavorful Korean soup made from soybean sprouts, garlic, and a savory broth. This dairy-free dish is traditionally served as a comforting meal during holidays and special occasions. The clear broth, flavored with soy sauce and sesame oil, allows the fresh, crisp soybean sprouts to shine, creating a simple but satisfying soup. It’s an excellent addition to a holiday meal, offering a refreshing, healthy option that pairs well with heartier dishes.

Ingredients:

• 4 cups soybean sprouts, rinsed
• 6 cups water
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp salt, or to taste
• 1/4 tsp black pepper
• 1-2 dried kelp strips (optional, for additional umami flavor)
• 1 tbsp toasted sesame seeds (for garnish)
• 1 green onion, chopped (for garnish)

Instructions:

1. In a large pot, bring 6 cups of water to a boil. Add the dried kelp strips (if using) and boil for 5-7 minutes to infuse the broth with a rich, umami flavor.
2. Remove the kelp and discard, then add the minced garlic to the pot. Stir and cook for another 2 minutes until fragrant.
3. Add the soybean sprouts to the pot and cook for 5-7 minutes, or until the sprouts are tender but still retain a little crunch.
4. Season the soup with soy sauce, sesame oil, salt, and pepper, stirring to combine.
5. Remove from heat and serve in bowls, garnished with toasted sesame seeds and chopped green onions.

Kongnamul Guk is a simple yet hearty soup that’s perfect for dairy-free holiday meals. The soybean sprouts provide a refreshing crunch, while the sesame oil and soy sauce lend a deep, savory flavor to the broth. It’s an excellent light option that complements richer dishes, making it a great addition to any holiday spread. This soup is also quick to prepare, offering a healthy, comforting dish that can easily be enjoyed by guests with dietary restrictions.

Korean Braised Potatoes (Gamja Jorim)

Gamja Jorim is a popular Korean side dish that features potatoes braised in a soy-based sauce, making it tender and flavorful. The dish is typically served during holidays and special occasions, and it’s an excellent dairy-free option. The potatoes absorb the savory-sweet sauce, and the result is a satisfying, flavorful side dish. Gamja Jorim is a versatile dish that pairs perfectly with rice and can be enjoyed as a side or a light main dish.

Ingredients:

• 4 medium potatoes, peeled and cut into bite-sized chunks
• 2 tbsp sesame oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (or agave syrup)
• 2 cloves garlic, minced
• 1/2 tsp ground black pepper
• 1/4 tsp sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or pot over medium heat. Add the potatoes and sauté for about 5-7 minutes, turning them occasionally until lightly golden.
2. Add the minced garlic to the skillet and cook for another minute until fragrant.
3. Pour in the soy sauce, rice vinegar, maple syrup, and black pepper. Add 1 cup of water, ensuring the potatoes are mostly submerged in the liquid.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the potatoes are tender and the sauce has thickened.
5. Once the potatoes are cooked, remove from heat and serve, garnished with sesame seeds and chopped green onions.

Gamja Jorim is a rich and flavorful side dish that’s perfect for any holiday meal. The tender, braised potatoes soak up the savory and sweet sauce, making each bite a delightful combination of flavors. This dish is naturally dairy-free and can easily be adjusted to suit various dietary preferences. It’s an ideal companion to rice or other Korean dishes and will certainly be a crowd-pleaser at your next holiday gathering.

Korean Sweet Rice Cake with Red Bean Paste (Injeolmi)

Injeolmi is a traditional Korean dessert made with glutinous rice flour, coated in a sweet soybean powder or sometimes sweet red bean paste. This chewy and slightly sweet rice cake is often served during Korean holidays and celebrations. The dairy-free version of Injeolmi is not only easy to make but also full of flavor, with the natural sweetness of the rice cake enhanced by the earthy red bean paste. This treat is a perfect dessert to serve at holiday gatherings, offering both texture and sweetness without the need for dairy.

Ingredients:

• 2 cups sweet rice flour (also called glutinous rice flour)
• 1/2 cup water
• 1/2 cup red bean paste (sweetened)
• 1/4 cup soybean powder (or substitute with powdered sugar or rice flour for a different coating)
• 1 tbsp sesame oil (for greasing)

Instructions:

1. In a large mixing bowl, combine the sweet rice flour and water. Stir until a smooth batter forms.
2. Transfer the mixture to a heatproof dish and steam it over boiling water for about 30-40 minutes, stirring occasionally to ensure even cooking.
3. Once the dough becomes thick and translucent, remove it from the steamer and let it cool for a few minutes.
4. Lightly grease your hands with sesame oil and divide the dough into small portions.
5. Take each portion and flatten it in your palm, then place a small amount of red bean paste in the center and roll it into a ball or oval shape.
6. Roll the rice cake in soybean powder to coat it completely.
7. Serve immediately, or refrigerate for later use.

Injeolmi is a chewy, sweet rice cake that serves as the perfect end to a holiday meal. The combination of soft glutinous rice dough and the sweet red bean paste creates a delightful contrast in texture and flavor. This dairy-free dessert is a wonderful option for guests with dietary restrictions and is guaranteed to be a favorite among those who enjoy traditional Korean sweets. Its simple preparation and satisfying flavor make it a great addition to any holiday gathering, adding a sweet and thoughtful touch to your celebration.

Korean Braised Beef Short Ribs (Galbijjim)

Galbijjim is a beloved Korean braised beef short ribs dish, perfect for special occasions and holiday celebrations. This dish features tender beef short ribs cooked in a rich, savory sauce made with soy sauce, garlic, and various spices. The beef becomes melt-in-your-mouth tender while soaking up the flavors of the braising liquid, resulting in a deeply satisfying dish that is naturally dairy-free. It’s the ideal centerpiece for any holiday spread and a great way to showcase the flavors of Korean cuisine.

Ingredients:

• 2 pounds beef short ribs, cut into 3-inch pieces
• 6 cups water
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup brown sugar
• 1 tbsp sesame oil
• 5 cloves garlic, minced
• 1 tbsp grated ginger
• 1 small onion, quartered
• 1 carrot, sliced
• 1-2 dried shiitake mushrooms (optional)
• 1 tsp black pepper
• 1/4 cup chopped green onions (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a large pot, bring water to a boil and add the beef short ribs. Boil for 5-10 minutes to remove any impurities, then drain and rinse the ribs under cold water.
2. In the same pot, add the cleaned short ribs, soy sauce, brown sugar, sesame oil, garlic, ginger, onion, carrot, and dried mushrooms. Pour in enough water to cover the ribs and bring the mixture to a boil.
3. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is fork-tender and the flavors have melded together.
4. Once the short ribs are done, remove from the heat and discard the onion and mushrooms.
5. Serve the galbijjim hot, garnished with green onions and sesame seeds.

Galbijjim is a hearty, flavorful dish that offers a comforting, rich experience perfect for holiday meals. The tender short ribs, infused with the umami-packed braising liquid, are sure to impress your guests. This dish is naturally dairy-free and full of savory depth, making it an excellent choice for those looking for a delicious centerpiece. It pairs wonderfully with steamed rice, and the addition of sesame seeds and green onions adds an extra layer of flavor and texture.

Korean Kimchi Pancakes (Kimchi Jeon)

Kimchi Jeon, or Korean kimchi pancakes, are savory, crispy pancakes made with a flavorful mix of kimchi, vegetables, and a light batter. This popular Korean comfort food is often served as a side dish or snack, and it’s perfect for a dairy-free holiday meal. The tangy kimchi adds a burst of flavor, while the crispy edges of the pancake provide a satisfying crunch. Easy to prepare and highly customizable, Kimchi Jeon is a great way to enjoy the bold flavors of Korea without any dairy.

Ingredients:

• 1 cup kimchi, chopped
• 1/2 cup all-purpose flour (or rice flour for gluten-free)
• 1/4 cup water
• 1/4 cup green onions, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp sesame oil (for frying)
• 1 tbsp soy sauce (for dipping sauce)
• 1 tsp rice vinegar (for dipping sauce)
• 1 tsp sesame seeds (for garnish)

Instructions:

1. In a mixing bowl, combine the chopped kimchi, flour, water, green onions, salt, and pepper. Stir until the mixture forms a smooth, thick batter.
2. Heat the sesame oil in a non-stick skillet over medium heat. Once the oil is hot, spoon about 1/4 cup of the batter into the skillet, flattening it into a pancake shape.
3. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
4. Repeat with the remaining batter, adding more oil to the skillet as needed.
5. For the dipping sauce, combine soy sauce, rice vinegar, and a pinch of sesame seeds in a small bowl.
6. Serve the pancakes hot with the dipping sauce on the side.

Kimchi Jeon is a crispy, flavorful dish that brings together the tang of fermented kimchi and the savory crunch of a fried pancake. This dairy-free option is a fantastic appetizer or side dish for any holiday gathering, offering a delicious balance of textures and flavors. The addition of a simple dipping sauce enhances the experience, making each bite even more enjoyable. These pancakes are easy to prepare and sure to be a crowd-pleaser.

Korean Sweet Potato Starch Noodles (Japchae)

Japchae is a classic Korean stir-fried noodle dish made with sweet potato starch noodles, vegetables, and a savory-sweet sauce. Traditionally, it includes beef, but this version is fully dairy-free and can be made with mushrooms or tofu for a vegetarian option. The sweet potato noodles, also known as dangmyeon, have a chewy texture that absorbs the flavor of the sauce beautifully. This dish is often served at Korean holidays and celebrations, making it a perfect addition to your festive meal.

Ingredients:

• 8 ounces sweet potato starch noodles (dangmyeon)
• 1 tbsp sesame oil
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 1 small zucchini, julienned
• 1 carrot, julienned
• 1 cup mushrooms, sliced (or tofu for a protein option)
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (or agave syrup)
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 1 green onion, chopped (for garnish)

Instructions:

1. Cook the sweet potato starch noodles according to package instructions, then rinse under cold water and set aside.
2. Heat sesame oil in a large skillet over medium heat. Add the onion, bell pepper, zucchini, carrot, and mushrooms (or tofu). Stir-fry for about 5-7 minutes, or until the vegetables are tender.
3. In a small bowl, mix the soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and black pepper to create the sauce.
4. Add the cooked noodles to the skillet and pour the sauce over the mixture. Stir well to coat the noodles and vegetables in the sauce, cooking for another 3-4 minutes until everything is heated through and well combined.
5. Serve the Japchae hot, garnished with sesame seeds and chopped green onions.

Japchae is a vibrant and flavorful noodle dish that can be customized with different vegetables or plant-based proteins, making it perfect for a dairy-free holiday meal. The chewy texture of the sweet potato starch noodles pairs wonderfully with the savory-sweet sauce and the crisp-tender vegetables. It’s a dish that’s both satisfying and light, and its colorful presentation makes it a showstopper at any celebration. Japchae is sure to impress your guests with its unique textures and rich flavors.

Korean BBQ Pork Belly (Samgyeopsal)

Samgyeopsal is a popular Korean BBQ dish featuring thick slices of pork belly grilled to perfection, often served with an array of side dishes and dipping sauces. Traditionally, this dish is enjoyed with a variety of accompaniments, including lettuce wraps, garlic, and a flavorful dipping sauce. This dairy-free version focuses on the rich, savory pork belly grilled to a crispy edge and paired with fresh vegetables and a tasty dipping sauce, making it a perfect addition to any holiday celebration.

Ingredients:

• 2 pounds pork belly, sliced into 1/2-inch thick pieces
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 garlic clove, minced
• 1-inch piece of ginger, grated
• Lettuce leaves (for wrapping)
• 1 small onion, sliced thinly
• 1 small cucumber, sliced thinly
• 1-2 green chilies, sliced (optional)

Instructions:

1. In a bowl, mix together the sesame oil, soy sauce, rice vinegar, honey, garlic, and grated ginger to create the marinade.
2. Coat the pork belly slices in the marinade and let them sit for about 15-30 minutes to absorb the flavors.
3. Heat a grill pan or barbecue grill over medium-high heat. Grill the pork belly slices for 3-4 minutes on each side, or until the meat is crispy and browned.
4. To serve, place a grilled pork belly slice in a lettuce leaf and top with a slice of onion, cucumber, and a few green chilies if desired.
5. Wrap the lettuce around the pork belly and enjoy as a handheld treat.

Samgyeopsal is a fun and interactive dish, perfect for holiday gatherings where guests can customize their own wraps. The combination of tender, juicy pork belly and the fresh crunch of vegetables wrapped in lettuce is a unique and flavorful experience. This dish is naturally dairy-free and incredibly satisfying, making it a great centerpiece for any festive meal. The savory marinade adds a deep umami flavor to the pork, while the accompanying vegetables provide a refreshing balance.

Korean Sweet Potato and Bean Soup (Goguma Juk)

Goguma Juk is a comforting Korean porridge made with sweet potatoes and beans, often served as a warm, nourishing dish during colder months or festive occasions. This dairy-free recipe combines sweet potatoes with mung beans to create a smooth, slightly sweet, and hearty porridge that can be enjoyed as a side dish or light main course. With its natural sweetness and velvety texture, this dish is perfect for those looking for a warm, wholesome option during the holidays.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup mung beans (soaked for 2 hours)
• 6 cups water or vegetable broth
• 1 tbsp sesame oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup (or sweetener of choice)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Chopped green onions (for garnish)

Instructions:

1. In a large pot, combine the soaked mung beans and water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, until the beans are tender.
2. Add the cubed sweet potatoes to the pot and continue to cook for another 10-15 minutes, until the sweet potatoes are soft and tender.
3. Use a blender or immersion blender to puree the soup until smooth and creamy. If the soup is too thick, add more water or broth to reach the desired consistency.
4. Stir in the sesame oil, soy sauce, maple syrup, salt, and black pepper. Adjust seasoning to taste.
5. Serve the soup warm, garnished with chopped green onions.

Goguma Juk is a comforting, heartwarming dish that’s perfect for holidays when you want something soothing and dairy-free. The naturally sweet flavors of the sweet potatoes and mung beans blend together beautifully to create a smooth, creamy soup that can be enjoyed as a light meal or side dish. The sesame oil and soy sauce add a savory depth to the porridge, balancing the sweetness of the potatoes. This dish is perfect for those looking for something light yet nourishing, making it an ideal addition to any festive spread.

Korean Spicy Rice Cake (Tteokbokki)

Tteokbokki is a beloved Korean street food made with chewy rice cakes smothered in a spicy, sweet, and savory sauce. This dish is perfect for any holiday gathering, as it’s both flavorful and satisfying. The rice cakes absorb the spicy-sweet sauce, creating a dish full of texture and bold flavors. This dairy-free version is made without any butter or cream, keeping the traditional flavors intact while making it suitable for various dietary preferences.

Ingredients:

• 1 pound rice cakes (tteok, preferably the cylinder-shaped kind)
• 2 cups water
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup or sugar
• 2 garlic cloves, minced
• 1/2 onion, thinly sliced
• 1/4 tsp sesame oil
• 1/2 tsp sesame seeds (for garnish)
• 1-2 green onions, chopped (for garnish)

Instructions:

1. Soak the rice cakes in warm water for about 30 minutes if they are hard. Drain and set aside.
2. In a large pan, bring the water to a boil. Add the gochujang, soy sauce, maple syrup, garlic, and onion. Stir until the sauce ingredients are fully combined.
3. Add the soaked rice cakes to the pan and simmer for 10-15 minutes, stirring occasionally to ensure the rice cakes are evenly coated with the sauce. The sauce should thicken and become sticky as it cooks.
4. Once the rice cakes are soft and the sauce has thickened, drizzle with sesame oil and toss to coat.
5. Serve the tteokbokki hot, garnished with sesame seeds and chopped green onions.

Tteokbokki is a flavorful, spicy dish that combines the satisfying chewiness of rice cakes with a sweet and spicy sauce that will excite your taste buds. It’s a fun, hearty dish that’s perfect for serving at a holiday gathering, especially for those who enjoy a bit of heat. This dairy-free recipe ensures you can enjoy the bold flavors of this Korean street food without any dairy, and it’s a great way to introduce guests to Korean cuisine. The combination of gochujang, soy sauce, and sweeteners makes this dish incredibly flavorful, while the rice cakes provide a chewy, comforting texture.