50+ Flavorful Holiday Gluten-Free Korean Recipes to Wow Your Guests

The holiday season is a time for family gatherings, festive meals, and delicious foods that everyone can enjoy.

If you or your loved ones are following a gluten-free lifestyle, you might be wondering how to include the bold, vibrant flavors of Korean cuisine in your holiday spread.

The good news is, Korean food offers an array of mouthwatering options that can easily be adapted to suit a gluten-free diet.

From savory mains like gluten-free Korean BBQ ribs (Galbi) to flavorful side dishes like Kimchi Jeon (pancakes) and Japchae (glass noodles), there’s something to delight every palate.

In this blog post, we’ll explore 50+ holiday gluten-free Korean recipes, each one designed to bring the rich, savory, and spicy flavors of Korea to your table while ensuring that everyone can join in the celebration.

Whether you’re planning a traditional Korean feast or adding a twist to your holiday meal, these gluten-free recipes will make your celebrations unforgettable.

50+ Flavorful Holiday Gluten-Free Korean Recipes to Wow Your Guests

With these 50+ holiday gluten-free Korean recipes, you can easily elevate your holiday menu with bold flavors, colorful dishes, and comforting meals.

Korean cuisine is known for its perfect balance of sweet, salty, spicy, and savory notes, making it a wonderful choice for a diverse and exciting holiday meal.

From appetizers and sides to main dishes and desserts, there’s no shortage of gluten-free options to suit all tastes and dietary needs.

So, gather your ingredients, invite your loved ones, and enjoy a holiday feast full of Korean culinary delights that everyone can savor and appreciate.

Gluten-Free Korean Bibimbap (Mixed Rice with Vegetables)

Bibimbap is a popular Korean dish consisting of steamed rice topped with an assortment of sautéed vegetables, a fried egg, and spicy gochujang (Korean chili paste). In this gluten-free version, the ingredients are carefully chosen to avoid any gluten-containing items, making it perfect for those with dietary restrictions while still capturing the essence of the traditional dish.

Ingredients:

• 2 cups cooked short-grain white rice (or brown rice for a healthier option)
• 1 cup spinach, blanched
• 1 cup bean sprouts, blanched
• 1 small carrot, julienned
• 1 zucchini, julienned
• 1/2 cup shiitake mushrooms, sliced
• 2 eggs, fried sunny side up
• 2 tbsp gluten-free gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp garlic, minced
• 1 tbsp gluten-free soy sauce (tamari for a soy-free option)
• 1 tsp sugar
• 1 tbsp rice vinegar

Instructions:

1. Prepare the rice: Cook the rice according to package instructions. For the best texture, short-grain rice works best in Bibimbap.
2. Sauté the vegetables: In separate pans, sauté each vegetable separately. For each vegetable (spinach, carrots, zucchini, and mushrooms), heat a little sesame oil in a pan and stir-fry for 1-2 minutes until tender. Season each with a pinch of salt.
3. Make the sauce: In a bowl, mix together gochujang, sesame oil, sesame seeds, gluten-free soy sauce, rice vinegar, garlic, and sugar. Stir until smooth.
4. Assemble the Bibimbap: Place the cooked rice in a large bowl. Arrange the vegetables on top in separate sections. Add the fried egg in the center.
5. Serve with sauce: Drizzle the gochujang sauce over the top of the Bibimbap. You can add additional sesame seeds for garnish.

This Gluten-Free Korean Bibimbap is a vibrant, flavorful, and nutritious meal that’s ideal for the holidays. It combines fresh vegetables, protein from the egg, and a deliciously spicy sauce that ties everything together. It’s versatile and can easily be adjusted based on what vegetables you have on hand. This dish is not only gluten-free but also an excellent way to enjoy a healthy, Korean-inspired meal during festive occasions.

Gluten-Free Korean Kimchi Jeon (Kimchi Pancakes)

Kimchi Jeon, or Korean Kimchi Pancakes, are savory, crispy pancakes made with kimchi, vegetables, and gluten-free flour. This gluten-free version ensures everyone can enjoy the crispy, umami-packed flavors of traditional kimchi pancakes during holiday meals or casual gatherings. They are easy to make and can be served as an appetizer, snack, or side dish.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/4 cup rice flour (for extra crispiness)
• 1/2 cup water
• 1/2 cup kimchi, chopped (ensure it’s gluten-free)
• 1/4 cup green onions, chopped
• 1/4 cup onion, finely chopped
• 1 egg (optional for extra binding)
• 1/2 tsp sesame oil
• 1 tbsp gluten-free soy sauce
• Pinch of salt and pepper
• 1/4 cup vegetable oil (for frying)

Instructions:

1. Prepare the batter: In a large bowl, whisk together the gluten-free flour, rice flour, water, sesame oil, soy sauce, and a pinch of salt and pepper. If you want a richer texture, add the egg to the batter.
2. Add kimchi and vegetables: Stir in the chopped kimchi, green onions, and onion into the batter. Mix until evenly incorporated.
3. Heat the pan: Heat a non-stick frying pan over medium heat and add a small amount of vegetable oil.
4. Fry the pancakes: Pour a small ladle of the batter into the hot pan and spread it out into a thin pancake. Cook for about 2-3 minutes on each side, or until golden and crispy. Repeat with the remaining batter.
5. Serve: Once cooked, remove from the pan and place on a paper towel to absorb excess oil. Serve hot with a dipping sauce made from gluten-free soy sauce and a dash of vinegar.

These Gluten-Free Korean Kimchi Jeon are a fantastic addition to any holiday spread, offering a savory bite with the perfect balance of spicy, sour, and umami flavors from the kimchi. The crispy texture makes them irresistible, and the gluten-free batter ensures that anyone can enjoy them. They are easy to prepare and offer a unique flavor profile that will have guests coming back for more. Perfect as a light appetizer or a side dish, these pancakes will definitely be a crowd-pleaser during the holidays.

Gluten-Free Korean Bulgogi (Marinated Beef)

Bulgogi is a classic Korean dish made with thinly sliced beef marinated in a sweet and savory sauce, then grilled or stir-fried. This gluten-free version of bulgogi uses tamari sauce instead of traditional soy sauce to make it safe for those with gluten sensitivities. The marinade is packed with flavors from garlic, sesame oil, and pear, ensuring that the meat stays tender and flavorful.

Ingredients:

• 1 lb thinly sliced beef (ribeye or sirloin work best)
• 1/4 cup gluten-free tamari (or coconut aminos for soy-free)
• 2 tbsp sesame oil
• 1/4 cup brown sugar (or coconut sugar)
• 1 pear, grated (Asian pear is ideal)
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds (optional for garnish)
• 1 tbsp vegetable oil (for cooking)

Instructions:

1. Prepare the marinade: In a large bowl, combine tamari, sesame oil, brown sugar, grated pear, garlic, ginger, and rice vinegar. Mix well until the sugar dissolves.
2. Marinate the beef: Add the sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, preferably overnight for maximum flavor.
3. Cook the beef: Heat a large pan or skillet over medium-high heat and add the vegetable oil. Add the marinated beef and cook, stirring occasionally, for 4-5 minutes until the beef is cooked through and slightly caramelized.
4. Garnish and serve: Once the beef is cooked, sprinkle with chopped green onions and sesame seeds before serving.

This Gluten-Free Korean Bulgogi is a rich, savory, and slightly sweet dish that captures the essence of traditional Korean BBQ. The marinated beef is incredibly tender and flavorful, making it a perfect centerpiece for any holiday meal. Served with steamed rice or wrapped in lettuce leaves, this dish offers a delicious and satisfying meal that everyone, including those with gluten sensitivities, can enjoy. Whether served as part of a festive dinner or as a main dish at a holiday gathering, it’s sure to be a hit.

Gluten-Free Korean Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a beloved Korean street food made with chewy rice cakes, fish cakes, and a spicy, sweet gochujang sauce. In this gluten-free version, we swap out any wheat-based ingredients to ensure that the dish is suitable for those avoiding gluten while maintaining the rich, bold flavors. It’s a comforting, spicy dish perfect for the holidays, and it’s sure to satisfy both the young and the young at heart.

Ingredients:

• 2 cups gluten-free rice cakes (tteok, available in Korean grocery stores)
• 1/2 cup gluten-free fish cakes (optional, sliced)
• 1/4 cup gluten-free gochujang (Korean chili paste)
• 2 tbsp gluten-free soy sauce (tamari)
• 1 tbsp rice syrup (or honey)
• 2 tbsp sesame oil
• 1/2 onion, sliced
• 1 garlic clove, minced
• 2 cups vegetable broth or water
• 1 tbsp sesame seeds (optional, for garnish)
• 2 green onions, chopped

Instructions:

1. Prepare the rice cakes: If using dry rice cakes, soak them in water for about 30 minutes to soften. If they’re fresh, you can skip this step.
2. Cook the sauce: In a large pan, heat sesame oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant. Add gochujang, tamari, rice syrup, and vegetable broth, stirring until the sauce is smooth.
3. Add the rice cakes: Once the sauce is simmering, add the soaked rice cakes and fish cakes to the pan. Stir to coat them evenly with the sauce and simmer for 10-15 minutes, or until the rice cakes are tender and the sauce thickens.
4. Garnish and serve: Sprinkle sesame seeds and chopped green onions on top. Serve hot.

This Gluten-Free Korean Tteokbokki is a perfect blend of spicy, sweet, and chewy. The rice cakes absorb the flavorful sauce, creating a dish that’s both satisfying and addictive. It’s a wonderful addition to any holiday meal, bringing a touch of Korean street food flair to the table. Easy to prepare and full of bold flavors, Tteokbokki is sure to impress your guests and leave them craving more.

Gluten-Free Korean Japchae (Stir-Fried Glass Noodles)

Japchae is a popular Korean dish made with sweet potato starch noodles (glass noodles) stir-fried with vegetables, beef, and a sweet-savory sauce. This gluten-free version uses tamari for the soy sauce and ensures all ingredients are free from gluten. It’s a colorful, nutritious dish that’s ideal for festive occasions, offering a perfect balance of textures and flavors.

Ingredients:

• 8 oz gluten-free glass noodles (sweet potato starch noodles)
• 1/2 lb beef (sirloin or ribeye), thinly sliced
• 1 small onion, thinly sliced
• 1 small carrot, julienned
• 1/2 cup spinach, blanched
• 1/2 cup shiitake mushrooms, sliced
• 2 tbsp gluten-free soy sauce (tamari)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp sugar or honey
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, chopped
• 1 tbsp vegetable oil (for stir-frying)

Instructions:

1. Cook the noodles: Boil water in a pot and cook the gluten-free glass noodles according to package instructions, usually about 5-7 minutes. Drain and set aside.
2. Stir-fry the beef: Heat vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned. Remove from the pan and set aside.
3. Cook the vegetables: In the same pan, add onion, carrot, mushrooms, and spinach. Stir-fry for 2-3 minutes until tender.
4. Prepare the sauce: In a bowl, mix together tamari, sesame oil, rice vinegar, and sugar.
5. Combine: Add the cooked noodles and beef to the vegetables. Pour the sauce over the top and toss everything together until well combined.
6. Garnish and serve: Sprinkle with sesame seeds and chopped green onions before serving.

This Gluten-Free Korean Japchae is a delicious and visually appealing dish that captures the heart of Korean cuisine. The glass noodles offer a satisfying chewiness, while the sweet-savory sauce ties everything together. With its rich variety of vegetables and tender beef, Japchae is a versatile dish that can serve as a side or main course for holiday gatherings. This gluten-free version ensures that everyone can enjoy the delicate balance of flavors and textures, making it a perfect addition to your holiday table.

Gluten-Free Korean Samgyeopsal (Grilled Pork Belly)

Samgyeopsal is a classic Korean BBQ dish where thick slices of pork belly are grilled and served with various side dishes and dipping sauces. This gluten-free version of the dish keeps all the delicious flavors intact, ensuring that the marinated pork belly is juicy, flavorful, and a crowd favorite at any holiday gathering.

Ingredients:

• 1 lb pork belly, sliced into 1/2-inch thick pieces
• 2 tbsp gluten-free soy sauce (tamari)
• 1 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp gochugaru (Korean chili flakes) (optional for heat)
• 1/4 cup green onions, chopped
• Lettuce leaves (for wrapping)
• Ssamjang (Korean dipping sauce, gluten-free)

Instructions:

1. Marinate the pork belly: In a bowl, combine tamari, sesame oil, honey, garlic, ginger, rice vinegar, and gochugaru. Stir well to form the marinade. Add the sliced pork belly and toss to coat. Marinate for at least 30 minutes.
2. Grill the pork belly: Preheat a grill or grill pan over medium-high heat. Grill the pork belly slices for about 3-4 minutes per side or until they are golden brown and cooked through.
3. Serve: Once grilled, remove the pork belly slices from the heat. Serve with lettuce leaves, green onions, and ssamjang (optional) for dipping.
4. Enjoy: To eat, take a grilled pork slice, wrap it in a lettuce leaf, add green onions and ssamjang, and enjoy!

This Gluten-Free Korean Samgyeopsal brings the beloved flavors of Korean BBQ to your holiday table. The pork belly is tender, juicy, and full of savory umami, while the lettuce wraps and ssamjang add a fresh and spicy kick. This interactive and fun meal allows everyone to build their own wraps, making it a great option for family-style dining. The gluten-free marinade ensures that everyone can partake in this festive feast without compromising on taste. Perfect for grilling outdoors or indoors, this dish will be a star at any holiday gathering.

Gluten-Free Korean Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a hearty and comforting stew made from aged kimchi, tofu, pork (or beef), and a flavorful broth. It’s a staple of Korean home cooking and is especially popular in the colder months. This gluten-free version ensures that all ingredients are free from gluten, allowing those with dietary restrictions to enjoy this rich, spicy, and tangy stew that warms both the body and the soul.

Ingredients:

• 2 cups aged kimchi, chopped
• 1/2 lb pork belly or beef (optional), sliced into bite-sized pieces
• 1/2 block firm tofu, cut into cubes
• 1 small onion, sliced
• 2 garlic cloves, minced
• 2 tbsp gluten-free soy sauce (tamari)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 2 cups vegetable broth or water
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the sliced pork or beef and cook until browned.
2. Add the onion and garlic to the pot and sauté until softened.
3. Stir in the chopped kimchi, gochujang, gochugaru, and tamari. Cook for another 2-3 minutes until the kimchi is fragrant and slightly caramelized.
4. Add vegetable broth, rice vinegar, and sugar, and bring the stew to a simmer. Cook for 10-15 minutes to allow the flavors to meld together.
5. Add tofu and simmer for another 5-7 minutes until the tofu is heated through.
6. Garnish with chopped green onions and serve hot with steamed rice or gluten-free rice cakes.

This Gluten-Free Korean Kimchi Jjigae is the perfect dish for the holidays, offering warmth and comfort with every spoonful. The fermented tang of kimchi combines beautifully with the savory flavors of the broth and tender pork or beef, while the tofu adds a creamy texture. The richness of the stew makes it ideal for chilly evenings, and it pairs perfectly with a bowl of rice. This gluten-free version ensures that everyone can enjoy the beloved Korean dish without compromise, making it a crowd-pleasing option for any holiday gathering.

Gluten-Free Korean Banchan (Side Dishes)

Banchan refers to the variety of small, flavorful side dishes that accompany a Korean meal. These dishes can be a mix of vegetables, grains, and proteins, all seasoned with different Korean ingredients like sesame oil, garlic, and gochujang. In this gluten-free version, we focus on a few classic side dishes that are both easy to prepare and packed with flavor. These banchan dishes are great additions to any holiday meal, offering a burst of color and taste on the table.

Ingredients for the Banchan:

1. Gluten-Free Korean Spinach Salad (Sigeumchi Namul):
   • 1 bunch spinach, blanched
   • 1 tbsp sesame oil
   • 1 tbsp gluten-free soy sauce (tamari)
   • 1 tsp minced garlic
   • 1 tsp sesame seeds
2. Gluten-Free Korean Bean Sprout Salad (Kongnamul):
   • 2 cups bean sprouts
   • 1 tbsp sesame oil
   • 1 tbsp gluten-free soy sauce (tamari)
   • 1 tsp minced garlic
   • 1 tsp gochugaru (optional for heat)
   • 1 tbsp sesame seeds
3. Gluten-Free Korean Pickled Radish (Mu Namul):
   • 1 medium radish, julienned
   • 1 tbsp rice vinegar
   • 1 tsp sugar
   • 1 tsp sesame oil
   • 1 tsp sesame seeds

Instructions for Banchan:

1. Spinach Salad: Blanch the spinach in boiling water for 1-2 minutes. Drain and cool in ice water. Squeeze out excess water and season with sesame oil, soy sauce, garlic, and sesame seeds. Toss well and set aside.
2. Bean Sprout Salad: Blanch the bean sprouts for 2-3 minutes. Drain and rinse under cold water. Toss with sesame oil, soy sauce, garlic, gochugaru, and sesame seeds.
3. Pickled Radish: Combine the julienned radish, rice vinegar, sugar, sesame oil, and sesame seeds in a bowl. Toss and refrigerate for at least 30 minutes to allow the flavors to develop.

These Gluten-Free Korean Banchan dishes are the perfect way to add variety and flavor to your holiday table. Each dish brings a unique texture and taste—whether it’s the earthy spinach, crunchy bean sprouts, or tangy pickled radish. These side dishes are not only gluten-free but also packed with nutrients and flavors that will complement any main course. They’re easy to make, yet they offer a wonderful introduction to the complexity of Korean flavors, making them a great addition to any holiday meal.

Gluten-Free Korean Bulgogi (Marinated Grilled Beef)

Bulgogi is one of the most iconic Korean dishes, featuring thinly sliced beef marinated in a flavorful mixture of soy sauce, sesame oil, garlic, and sugar. It’s then grilled or stir-fried to perfection, resulting in tender, caramelized beef that’s savory, sweet, and aromatic. This gluten-free version uses tamari instead of regular soy sauce, ensuring that it’s safe for those with gluten sensitivities while maintaining the dish’s authenticity and rich flavor.

Ingredients:

• 1 lb beef (ribeye or sirloin), thinly sliced
• 3 tbsp gluten-free soy sauce (tamari)
• 1 tbsp sesame oil
• 2 tbsp brown sugar or honey
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 2 tbsp rice vinegar
• 2 tbsp sesame seeds (for garnish)
• 1/4 cup green onions, chopped (for garnish)
• 1 tbsp vegetable oil (for stir-frying or grilling)

Instructions:

1. In a bowl, combine the tamari, sesame oil, brown sugar, garlic, ginger, and rice vinegar to make the marinade.
2. Add the thinly sliced beef to the marinade and mix well, making sure the beef is fully coated. Let it marinate for at least 30 minutes, or up to overnight for more flavor.
3. Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the marinated beef and cook for 3-4 minutes until browned and caramelized, stirring occasionally to ensure even cooking.
4. Remove from the heat and garnish with sesame seeds and green onions.
5. Serve with steamed rice or gluten-free side dishes.

This Gluten-Free Korean Bulgogi is a mouthwatering dish that captures the essence of Korean BBQ. The marinated beef is tender and packed with layers of savory, sweet, and umami flavors. It’s quick to prepare and can be served with a variety of sides for a complete meal. Whether you’re hosting a holiday gathering or simply craving a delicious, flavorful dish, this gluten-free Bulgogi is sure to be a hit. Its versatility and rich taste make it a perfect choice for any special occasion.

Gluten-Free Korean Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a beloved Korean street food made from chewy rice cakes, sweet and spicy sauce, and often paired with fish cakes and vegetables. This gluten-free version uses tamari for the soy sauce and ensures that the dish remains satisfying and flavorful while catering to gluten-free diets. With its perfect balance of sweet, savory, and spicy flavors, Tteokbokki is a must-have dish for any holiday spread.

Ingredients:

• 1 lb gluten-free rice cakes (tteok)
• 2 cups vegetable broth or water
• 2 tbsp gluten-free soy sauce (tamari)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes, optional for extra heat)
• 1 tbsp sugar or honey
• 1/2 medium onion, sliced
• 1/2 carrot, julienned
• 1 green onion, chopped (for garnish)
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. If using dried rice cakes, soak them in warm water for about 30 minutes. If using fresh, proceed to the next step.
2. In a large pan, heat sesame oil over medium heat and sauté the sliced onion and carrot until softened, about 3 minutes.
3. Add vegetable broth, tamari, gochujang, gochugaru (if using), and sugar or honey. Stir well to combine and bring to a simmer.
4. Add the rice cakes and cook, stirring occasionally, for about 10-15 minutes until the sauce thickens and the rice cakes are tender.
5. Once the sauce has thickened and the rice cakes are coated, remove from the heat and garnish with green onions and sesame seeds.
6. Serve hot, as a snack or side dish, perfect for a holiday gathering.

This Gluten-Free Korean Tteokbokki delivers all the flavors of the classic Korean street food while being accessible for those on a gluten-free diet. The chewy texture of the rice cakes combined with the spicy-sweet sauce creates a satisfying dish that is perfect for any celebration. Whether served as an appetizer, side dish, or part of a larger meal, Tteokbokki is sure to be a crowd-pleaser at your next holiday event. Its comforting warmth and rich flavors make it an ideal choice for any festive gathering.

Gluten-Free Korean Samgyeopsal (Grilled Pork Belly)

Samgyeopsal is a popular Korean BBQ dish where thick slices of pork belly are grilled at the table and served with a variety of accompaniments like lettuce wraps, garlic, and dipping sauces. This gluten-free version allows everyone to enjoy the deliciously crispy and juicy pork belly without any gluten-related concerns. It’s a fun and interactive meal that’s perfect for a holiday gathering where guests can assemble their own wraps and enjoy the flavors of Korea.

Ingredients:

• 1 lb pork belly slices (about 1/2-inch thick)
• 2 tbsp gluten-free soy sauce (tamari)
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp honey or sugar
• 1/2 tsp black pepper
• 1/2 head of butter lettuce (for wraps)
• 1 cucumber, sliced thinly
• 1/2 cup kimchi (optional)
• 2 tbsp sesame seeds (for garnish)

Instructions:

1. In a small bowl, mix together tamari, sesame oil, garlic, gochujang, rice vinegar, honey or sugar, and black pepper to create a marinade.
2. Place the pork belly slices in a shallow dish and pour the marinade over them. Let it sit for at least 30 minutes to marinate.
3. Preheat a grill or grill pan over medium-high heat. Grill the pork belly slices for about 4-5 minutes per side, or until the pork is golden brown and crispy around the edges.
4. While the pork is grilling, prepare the lettuce wraps, kimchi, cucumber slices, and any other desired sides.
5. Once the pork belly is cooked, cut it into bite-sized pieces and serve with the lettuce, cucumber, kimchi, and sesame seeds.
6. To eat, place a slice of grilled pork in a lettuce leaf, top with cucumber and kimchi, and roll it up into a wrap.

Gluten-Free Korean Samgyeopsal is a fantastic choice for holiday gatherings, offering both an interactive dining experience and a flavorful dish. The rich and crispy pork belly pairs perfectly with the refreshing lettuce wraps, spicy kimchi, and crunchy cucumber, creating a delicious balance of textures and flavors. This gluten-free BBQ-style dish allows everyone to enjoy a Korean favorite without any worries, making it a fun and festive addition to your holiday table. It’s sure to be a hit among your guests, providing both satisfaction and entertainment.

Gluten-Free Korean Hotteok (Sweet Pancakes)

Hotteok is a beloved Korean street food, particularly popular during the winter and holiday seasons. These warm, sweet-filled pancakes are crispy on the outside and soft on the inside, filled with a delicious mix of brown sugar, cinnamon, and chopped nuts. This gluten-free version ensures that the pancakes are just as delicious as the original, with a perfectly crispy exterior and a melt-in-your-mouth filling that’s sure to please everyone.

Ingredients for Dough:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp instant yeast
• 1/4 cup warm water
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1/4 cup milk (dairy or non-dairy)

Ingredients for Filling:

• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 1/4 cup chopped walnuts or peanuts
• 1 tbsp vegetable oil (for frying)

Instructions:

1. In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5-10 minutes until bubbly.
2. In a large bowl, mix gluten-free flour and salt. Add the yeast mixture, vegetable oil, and milk to the flour mixture and stir to form a dough.
3. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rise for 1 hour in a warm place.
4. While the dough is rising, prepare the filling by mixing brown sugar, cinnamon, and chopped walnuts or peanuts in a small bowl.
5. Once the dough has risen, divide it into 8 equal portions. Roll each portion into a ball, then flatten it into a disc.
6. Place a spoonful of the filling in the center of each disc, then pinch the edges together to seal it into a ball.
7. Heat vegetable oil in a skillet over medium heat. Fry each filled dough ball for 2-3 minutes on each side until golden and crispy.
8. Remove from the skillet and serve warm.

These Gluten-Free Korean Hotteok offer a delightful, sweet treat that’s perfect for holiday celebrations. The crispy, golden exterior encases a warm, gooey filling of cinnamon-sugar and crunchy nuts, creating a mouthwatering contrast of textures. Whether enjoyed as a snack or dessert, these sweet pancakes will satisfy any craving for something comforting and indulgent. With their gluten-free twist, everyone can enjoy these beloved Korean treats without worry, making them an ideal addition to your holiday festivities.

Gluten-Free Korean Kimchi Jeon (Kimchi Pancakes)

Kimchi Jeon is a delicious and savory Korean pancake made with kimchi and a crispy batter. It’s typically enjoyed as a snack or appetizer and is a staple in Korean homes, especially during the holidays. This gluten-free version is just as crispy and flavorful as the original, featuring the bold flavors of kimchi combined with a savory, slightly spicy batter. It’s an excellent way to use leftover kimchi and a perfect addition to any festive table.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup cold water
• 1/4 cup kimchi, chopped (and some kimchi juice)
• 1 egg (optional for extra crispiness)
• 2 tbsp green onions, chopped
• 1 tbsp gluten-free soy sauce (tamari)
• 1/2 tsp gochugaru (Korean chili flakes, optional)
• 1/4 tsp salt
• Vegetable oil (for frying)

Instructions:

1. In a bowl, mix gluten-free flour, cold water, soy sauce, gochugaru (optional), and salt to make a batter. Stir in the chopped kimchi and green onions.
2. Heat vegetable oil in a large skillet over medium heat.
3. Pour the batter into the skillet, spreading it evenly to form a pancake. Cook for about 3-4 minutes per side until golden brown and crispy.
4. Flip carefully and cook the other side for another 3-4 minutes, ensuring it’s evenly cooked.
5. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
6. Serve hot with a side of dipping sauce (soy sauce or a mixture of soy sauce and sesame oil) for dipping.

Gluten-Free Korean Kimchi Jeon is a savory and comforting dish that is perfect for any holiday celebration. The spicy, tangy kimchi adds depth of flavor to the crispy pancake, making each bite satisfying and full of texture. Whether you serve it as an appetizer or a side dish, Kimchi Jeon is sure to be a crowd favorite. It’s a great way to incorporate traditional Korean flavors into your holiday menu while accommodating those with gluten sensitivities.

Gluten-Free Korean Galbi (Korean BBQ Ribs)

Galbi, or Korean BBQ short ribs, is a beloved dish that’s often served during special occasions and holidays. The ribs are marinated in a savory-sweet mixture of soy sauce, sesame oil, garlic, and other seasonings before being grilled to perfection. This gluten-free version uses tamari in place of traditional soy sauce to create a dish that retains all the bold, smoky flavors of the classic while being gluten-free.

Ingredients for Marinade:

• 2 lbs beef short ribs (bone-in)
• 1/4 cup gluten-free soy sauce (tamari)
• 2 tbsp sesame oil
• 1/4 cup brown sugar
• 1/4 cup grated pear (or apple)
• 4 cloves garlic, minced
• 2 tbsp green onions, chopped
• 1 tbsp rice vinegar
• 1 tbsp mirin (optional)
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a large bowl, combine tamari, sesame oil, brown sugar, grated pear, garlic, green onions, rice vinegar, mirin, and black pepper to create the marinade.
2. Cut the beef short ribs into 2-3 inch pieces and add them to the marinade. Toss the ribs to coat evenly, then cover and refrigerate for at least 3 hours or overnight for best results.
3. Preheat a grill or grill pan over medium-high heat.
4. Remove the ribs from the marinade and grill for about 4-5 minutes per side, until they develop a nice char and are cooked to your desired level of doneness.
5. Once cooked, remove from the grill and let them rest for a few minutes before serving.
6. Garnish with sesame seeds and serve hot.

Gluten-Free Korean Galbi is the perfect centerpiece for a holiday feast. The tender, juicy ribs are packed with flavor from the sweet, savory marinade, and the grill adds a delightful smoky char. Whether you’re celebrating with family or friends, this dish will make a bold statement at the dinner table. The gluten-free version ensures that everyone can enjoy it without any worries, making it a fantastic choice for your holiday spread.

Gluten-Free Korean Japchae (Stir-Fried Glass Noodles)

Japchae is a popular Korean dish made with stir-fried glass noodles, vegetables, and sometimes beef or other proteins. The dish is full of vibrant flavors, thanks to the combination of soy sauce, sesame oil, and the natural sweetness of stir-fried vegetables. This gluten-free version uses tamari for the soy sauce to keep the dish authentic while being safe for those avoiding gluten. It’s a colorful and satisfying dish that works wonderfully for holidays and gatherings.

Ingredients:

• 8 oz gluten-free sweet potato starch noodles (dangmyeon)
• 1/2 lb beef (optional), thinly sliced
• 1/2 onion, thinly sliced
• 1 carrot, julienned
• 1/2 red bell pepper, julienned
• 1/2 zucchini, julienned
• 2 tbsp gluten-free soy sauce (tamari)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp sugar or honey
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• 2 green onions, chopped (for garnish)

Instructions:

1. Cook the sweet potato starch noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat. Add the sliced beef (if using) and cook until browned. Remove and set aside.
3. In the same pan, add the onion, carrot, bell pepper, and zucchini. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
4. Add the cooked noodles, tamari, rice vinegar, sugar, garlic, and cooked beef (if using) to the pan. Stir well to combine, ensuring the noodles are evenly coated in the sauce.
5. Cook for an additional 2-3 minutes, allowing the noodles to absorb the sauce.
6. Garnish with sesame seeds and chopped green onions before serving.

Gluten-Free Korean Japchae is a perfect dish for any holiday meal. The chewy glass noodles, tender vegetables, and savory-sweet sauce create a harmonious blend of flavors and textures. This dish is not only visually appealing with its vibrant colors but also a crowd-pleaser that caters to gluten-sensitive guests. Japchae is a great way to celebrate the holiday season with a comforting, flavorful, and gluten-free dish that everyone can enjoy.

Note: More recipes are coming soon!