50+ Tasty Saturday Gluten-Free Korean Recipes for a Healthy Weekend

Are you looking to enjoy the vibrant and bold flavors of Korean cuisine without worrying about gluten?

Whether you’re following a gluten-free diet or simply looking to try something new, Korean food has plenty to offer.

From savory stews and crispy pancakes to delicious BBQ wraps and stir-fries, there are endless gluten-free options that can be easily made at home.

Saturdays are the perfect time to experiment in the kitchen, gather your loved ones, and indulge in hearty, flavorful dishes that are both satisfying and gluten-free.

In this blog, we’ve curated over 50 gluten-free Korean recipes that are perfect for your weekend meals.

These recipes feature a variety of ingredients and cooking styles, ensuring that everyone—whether they’re gluten-sensitive or not—can enjoy authentic Korean flavors.

From appetizers and snacks to main dishes and sides, these recipes will make your Saturday meals delicious and stress-free.

Let’s dive into the world of gluten-free Korean cuisine!

50+ Tasty Saturday Gluten-Free Korean Recipes for a Healthy Weekend

With over 50 gluten-free Korean recipes at your fingertips, you can enjoy the rich and diverse flavors of Korean cuisine without the worry of gluten.

From tangy kimchi to crispy pancakes and hearty stews, the possibilities are endless.

Whether you’re cooking for a crowd or just preparing a solo meal, these gluten-free recipes are designed to satisfy your cravings while keeping things healthy.

Saturdays are meant for relaxation and good food—so why not make the most of your weekend with these delicious and easy-to-make Korean dishes?

Start cooking today and bring a taste of Korea to your kitchen!

Spicy Tofu Kimchi Stew (Kimchi Jjigae)

This hearty and flavorful dish is perfect for a cozy Saturday meal. Spicy Tofu Kimchi Stew, or Kimchi Jjigae, is a Korean comfort food staple that bursts with the tangy, spicy flavors of fermented kimchi paired with the soft, velvety texture of tofu. Best of all, it’s naturally gluten-free, making it an excellent choice for those with dietary restrictions. With a balance of heat, umami, and richness, this dish will keep you warm and satisfied.

Ingredients

• 2 cups fermented kimchi (ensure gluten-free)
• 1 tablespoon sesame oil
• 1 cup water or gluten-free vegetable broth
• 200 grams firm tofu, cubed
• 1 tablespoon gluten-free gochujang (Korean chili paste)
• 1 teaspoon gluten-free soy sauce or tamari
• 1 green onion, sliced
• 1/2 teaspoon sugar (optional, to balance flavors)
• 1/2 cup thinly sliced mushrooms (optional)

Instructions

1. Heat sesame oil in a pot over medium heat.
2. Add kimchi and sauté for 2-3 minutes until fragrant.
3. Stir in the gluten-free gochujang and cook for another minute.
4. Pour in the water or broth and bring it to a simmer.
5. Add tofu cubes and mushrooms, if using. Simmer for 10 minutes to allow flavors to meld.
6. Season with gluten-free soy sauce and sugar, if desired.
7. Garnish with sliced green onions and serve hot with gluten-free rice.

Spicy Tofu Kimchi Stew is a quick and satisfying dish that celebrates the bold flavors of Korean cuisine. Its warmth and depth of flavor make it a great choice for a relaxed Saturday dinner. Pair it with a side of steamed rice or gluten-free noodles for a complete, delicious meal that everyone will enjoy.

Korean Fried Chicken with Sticky Garlic Soy Sauce

Craving crispy and flavorful fried chicken without the gluten? This gluten-free Korean Fried Chicken is the answer! Coated in a light, crispy batter and tossed in a sticky garlic soy glaze, this dish delivers the perfect balance of crunch and flavor. Whether you’re hosting a casual get-together or enjoying a Saturday treat, this recipe will be a hit.

Ingredients

For the Chicken:

• 500 grams chicken wings or drumettes
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup potato starch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Oil for frying

For the Sauce:

• 3 tablespoons gluten-free soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 3 garlic cloves, minced
• 1/2 teaspoon ginger, grated
• 1 teaspoon sesame oil
• 1 teaspoon chili flakes (optional)

Instructions

1. Pat the chicken dry and season with salt and pepper.
2. In a bowl, combine gluten-free flour and potato starch. Dredge the chicken pieces in the mixture, ensuring an even coat.
3. Heat oil in a deep pan or fryer to 180°C (350°F). Fry chicken in batches for 8-10 minutes or until golden brown and crispy. Set aside on a wire rack.
4. In a small saucepan, combine all sauce ingredients. Simmer over low heat until slightly thickened.
5. Toss the fried chicken in the sauce until evenly coated.
6. Garnish with sesame seeds and green onions. Serve immediately.

Korean Fried Chicken with Sticky Garlic Soy Sauce is the perfect indulgence for a Saturday feast. The crispy coating and sweet-savory sauce create a flavor explosion with every bite. Pair it with a fresh salad or pickled vegetables for a balanced and unforgettable meal.

Bibimbap with Gluten-Free Gochujang Sauce

Bibimbap is a classic Korean rice dish known for its vibrant presentation and variety of toppings. This gluten-free version preserves all the authentic flavors while accommodating dietary needs. Packed with vegetables, a fried egg, and a flavorful gluten-free gochujang sauce, it’s a healthy and customizable option for a relaxing Saturday lunch or dinner.

Ingredients

• 2 cups cooked short-grain rice (use gluten-free rice varieties)
• 1 cup spinach, blanched
• 1 carrot, julienned and sautéed
• 1 zucchini, julienned and sautéed
• 1/2 cup bean sprouts, blanched
• 1/2 cup mushrooms, sliced and sautéed
• 2 fried eggs
• Sesame seeds and sliced green onions for garnish

For the Sauce:

• 2 tablespoons gluten-free gochujang
• 1 tablespoon sesame oil
• 1 teaspoon honey or sugar
• 1 teaspoon rice vinegar
• 1 garlic clove, minced

Instructions

1. Prepare the vegetables by blanching or sautéing each topping individually. Season lightly with salt.
2. In a small bowl, whisk together the sauce ingredients until smooth.
3. In serving bowls, place a bed of cooked rice. Arrange the vegetables in sections on top of the rice.
4. Place a fried egg in the center. Drizzle with the gochujang sauce.
5. Garnish with sesame seeds and green onions. Mix thoroughly before eating.

This gluten-free Bibimbap is a feast for both the eyes and the palate. Its fresh and healthy ingredients make it ideal for a Saturday when you want something nutritious yet indulgent. Customize the toppings to suit your preferences and enjoy a balanced meal that brings the essence of Korean cuisine to your table.

Korean Beef Bulgogi (Gluten-Free Version)

Bulgogi is one of Korea’s most beloved dishes, known for its tender marinated beef and savory-sweet flavor. This gluten-free version uses tamari instead of regular soy sauce, making it suitable for those avoiding gluten. The marinade’s rich combination of garlic, ginger, sesame oil, and sweeteners ensures the beef is juicy, flavorful, and perfect for a weekend gathering or a cozy dinner.

Ingredients

• 500 grams thinly sliced beef sirloin or ribeye
• 2 tablespoons gluten-free tamari
• 1 tablespoon sesame oil
• 1 tablespoon honey or brown sugar
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1/2 onion, thinly sliced
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• 1 tablespoon sesame seeds
• 2 green onions, chopped (for garnish)
• 1 tablespoon oil for cooking

Instructions

1. In a bowl, combine gluten-free tamari, sesame oil, honey, garlic, ginger, rice vinegar, and black pepper to create the marinade.
2. Add the thinly sliced beef to the marinade, mixing thoroughly. Let it sit for at least 30 minutes (preferably 1-2 hours) to allow the flavors to soak in.
3. Heat a pan over medium-high heat and add the cooking oil.
4. Add the marinated beef and sliced onion, cooking for 4-6 minutes, until the beef is cooked through and slightly caramelized.
5. Sprinkle sesame seeds and green onions on top and serve with a side of steamed rice or lettuce wraps.

This gluten-free Beef Bulgogi delivers all the traditional savory flavors of Korean cuisine, with a deliciously sweet and umami-rich marinade. It’s a quick and easy dish that’s perfect for any Saturday meal, whether served with rice or in lettuce wraps for a lighter option. The tender beef paired with the aromatic seasoning will make you feel like you’re dining in a Korean restaurant.

Kimchi Pancakes (Kimchijeon)

Kimchi pancakes, or Kimchijeon, are savory, crispy Korean pancakes made with fermented kimchi and a simple batter. This gluten-free version uses rice flour and cornstarch to create a crispy texture without gluten. With a balance of spicy kimchi and savory flavors, these pancakes are perfect for a satisfying lunch or a snack during the weekend. Serve them with a soy-based dipping sauce to elevate the experience.

Ingredients

• 1 cup kimchi, chopped (ensure it’s gluten-free)
• 1/2 cup rice flour
• 2 tablespoons cornstarch
• 1/4 cup water (adjust for batter consistency)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 green onion, chopped
• 1 tablespoon sesame oil for frying

For the dipping sauce:

• 2 tablespoons gluten-free soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon sesame seeds

Instructions

1. In a bowl, combine the rice flour, cornstarch, salt, and pepper. Add the chopped kimchi and green onions. Gradually add water until you achieve a thick, pancake-like batter.
2. Heat sesame oil in a skillet over medium heat.
3. Pour the batter into the pan, spreading it out to form a round pancake. Cook for 3-4 minutes on each side until golden brown and crispy.
4. Remove from the pan and set aside on a paper towel to drain excess oil.
5. Mix the dipping sauce ingredients in a small bowl.
6. Slice the pancake into wedges and serve with the dipping sauce.

Kimchi Pancakes are the ultimate comfort food with a spicy, tangy twist from the kimchi. They’re crispy on the outside and soft on the inside, making them a perfect dish for a Saturday snack or light meal. The dipping sauce adds a delightful umami flavor, making this dish a must-try for fans of Korean cuisine. It’s quick, gluten-free, and bursting with flavor.

Korean Japchae (Glass Noodles Stir-Fry)

Japchae is a popular Korean stir-fry made with chewy glass noodles and a variety of vegetables, often served as a side dish or main meal. This gluten-free version uses gluten-free soy sauce and rice noodles as a substitute for traditional wheat-based noodles. The dish is savory, slightly sweet, and packed with colorful vegetables. Japchae is easy to prepare and makes for an excellent meal or side dish for a Saturday gathering.

Ingredients

• 200 grams gluten-free glass noodles (sweet potato noodles)
• 1 tablespoon gluten-free soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon honey or sugar
• 1/2 onion, thinly sliced
• 1 carrot, julienned
• 1/2 bell pepper, sliced
• 1/2 zucchini, julienned
• 100 grams spinach, blanched
• 2 cloves garlic, minced
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil (for stir-frying)
• 2 eggs, lightly scrambled (optional)

Instructions

1. Cook the glass noodles according to package instructions, rinse with cold water, and set aside.
2. In a bowl, mix gluten-free soy sauce, sesame oil, and honey or sugar to make the seasoning sauce.
3. Heat sesame oil in a large pan or wok over medium heat. Add the garlic, onion, carrot, bell pepper, and zucchini. Stir-fry for about 3-4 minutes until the vegetables are tender.
4. Add the cooked glass noodles and spinach, stirring to combine. Pour the seasoning sauce over the mixture and toss until everything is evenly coated.
5. If desired, add scrambled eggs to the dish for extra richness and protein.
6. Garnish with sesame seeds and serve hot.

Korean Japchae is a vibrant and flavorful dish that showcases the delicious combination of glass noodles, vegetables, and savory sauce. It’s naturally gluten-free and can be customized with various vegetables or proteins to suit your preferences. Ideal for a satisfying Saturday meal, Japchae is both nourishing and delicious, making it an excellent option for family gatherings or a solo treat.

Korean BBQ Lettuce Wraps (Ssam)

Korean BBQ Lettuce Wraps, also known as Ssam, are a fresh and flavorful way to enjoy grilled meats. The concept of wrapping seasoned meats and toppings in crisp lettuce leaves adds a healthy, interactive element to your meal. This gluten-free version uses tamari (gluten-free soy sauce) for marinating the meat, creating a savory yet light dish that’s perfect for a Saturday barbecue or family dinner.

Ingredients

For the Marinade:

• 500 grams pork belly or beef (thinly sliced)
• 3 tablespoons gluten-free tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar or honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon gochugaru (Korean chili flakes, optional)

For the Wraps:

• 1 head of butter lettuce or Romaine lettuce, separated into leaves
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1 tablespoon roasted sesame seeds
• 2 green onions, sliced
• Gochujang (Korean chili paste) for dipping (optional)

Instructions

1. In a bowl, mix together tamari, sesame oil, rice vinegar, brown sugar, garlic, ginger, and gochugaru to create the marinade.
2. Add the thinly sliced pork or beef to the marinade and refrigerate for at least 30 minutes (up to 2 hours).
3. Grill the marinated meat on a barbecue or in a skillet over medium-high heat for 4-6 minutes, until cooked through and slightly caramelized.
4. To assemble the wraps, place a few pieces of grilled meat in a lettuce leaf. Top with julienned cucumber, carrot, and a sprinkle of sesame seeds.
5. Garnish with green onions and a dollop of gochujang, if desired. Wrap the lettuce around the filling and enjoy!

Korean BBQ Lettuce Wraps are a fun, light, and flavorful meal perfect for a Saturday gathering. The combination of grilled marinated meat, fresh vegetables, and the crunch of lettuce offers a perfect balance of textures. Whether served as a main dish or appetizer, these wraps are sure to be a hit, providing a healthy and interactive dining experience that brings the flavors of Korean BBQ into your home.

Korean Spicy Braised Chicken (Dakbokkeumtang)

Dakbokkeumtang, or Korean spicy braised chicken, is a deeply flavorful and comforting dish made with chicken, vegetables, and a rich, spicy sauce. This gluten-free version uses tamari and gochujang to create a savory, spicy braise that is perfect for cozying up on a cold Saturday. Served with steamed rice, this hearty dish is full of warmth and rich Korean flavors that will satisfy your cravings.

Ingredients

• 4 chicken drumsticks or thighs
• 1 large potato, peeled and cut into chunks
• 1 onion, sliced
• 1/2 cup carrot, sliced
• 2 tablespoons gluten-free tamari
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 cups chicken broth (gluten-free)
• 1 tablespoon brown sugar
• 1/2 teaspoon black pepper
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions

1. In a large pot, heat sesame oil over medium heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes.
2. Add the onion, garlic, potato, and carrot to the pot. Stir for another 2-3 minutes.
3. In a small bowl, mix tamari, gochujang, brown sugar, black pepper, and chicken broth. Pour this mixture over the chicken and vegetables.
4. Bring the pot to a boil, then reduce the heat and simmer for 30-40 minutes, until the chicken is cooked through and the sauce has thickened.
5. Garnish with toasted sesame seeds and green onions before serving.

Korean Spicy Braised Chicken (Dakbokkeumtang) is a rich, comforting dish that packs a punch of flavor. The tender chicken, perfectly braised with vegetables in a spicy and savory sauce, makes it an excellent choice for a Saturday meal that satisfies both the taste buds and the soul. Serve with rice or enjoy on its own for a hearty, gluten-free feast.

Korean Cold Noodles (Mul Naengmyeon)

Mul Naengmyeon is a refreshing Korean cold noodle dish perfect for a warm Saturday. The noodles are served in a chilled, tangy broth made from beef or chicken stock, and topped with thinly sliced vegetables and a boiled egg. This gluten-free version uses buckwheat or sweet potato noodles, which are naturally gluten-free and provide a chewy texture. It’s an excellent dish for those looking to enjoy a light but filling Korean meal on a relaxing weekend.

Ingredients

• 200 grams gluten-free buckwheat or sweet potato noodles
• 2 cups beef or chicken broth (gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon gluten-free soy sauce or tamari
• 1/2 cucumber, julienned
• 1/2 pear, julienned
• 1 boiled egg, halved
• 1 tablespoon sesame seeds
• 1 tablespoon Korean mustard or gochujang (optional)

Instructions

1. Cook the buckwheat or sweet potato noodles according to the package instructions. Rinse with cold water and set aside to drain.
2. In a bowl, combine the beef or chicken broth, rice vinegar, sugar, and tamari. Stir well to dissolve the sugar.
3. Divide the cold noodles into bowls and pour the chilled broth over them.
4. Top with julienned cucumber, pear, and a halved boiled egg.
5. Garnish with sesame seeds and a small dollop of Korean mustard or gochujang if desired for added spice.

Korean Cold Noodles (Mul Naengmyeon) is a refreshing and unique dish that’s perfect for a warm Saturday lunch or dinner. The cool, tangy broth paired with chewy noodles and fresh vegetables makes it an ideal choice for a light, gluten-free meal. This dish is a great way to enjoy the complex flavors of Korean cuisine without the heaviness, and it’s guaranteed to leave you feeling refreshed and satisfied.

Korean Sweet Potato Fries (Goguma Mattang)

Goguma Mattang is a beloved Korean snack made from sweet potatoes that are fried and coated in a sticky, sweet syrup. This gluten-free recipe offers a healthier twist by baking the fries instead of deep frying, making it a crispy, caramelized treat perfect for a Saturday snack or side dish. The combination of natural sweetness from the potatoes and the richness of the syrup makes these fries irresistibly delicious.

Ingredients

• 2 medium-sized sweet potatoes, peeled and cut into fries
• 1 tablespoon olive oil or vegetable oil
• 1/2 teaspoon salt
• 1/4 cup honey or brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 1/4 teaspoon cinnamon (optional, for added warmth)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato fries with olive oil and salt, ensuring they are evenly coated. Spread the fries in a single layer on a baking sheet.
3. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
4. In a small saucepan, combine honey (or brown sugar) and sesame oil over low heat. Stir until the mixture is smooth and slightly thickened, about 2-3 minutes.
5. Once the fries are done, drizzle the syrup over them and toss gently to coat.
6. Garnish with sesame seeds and a sprinkle of cinnamon if desired. Serve warm.

Korean Sweet Potato Fries (Goguma Mattang) offer a delightful balance of sweetness and crunch. The crispy baked fries are coated with a rich, sticky syrup that brings out the natural flavors of the sweet potatoes. This gluten-free snack is perfect for satisfying your cravings on a Saturday and can be served as a side dish or a standalone treat.

Korean Spicy Stir-Fried Pork (Dwaeji Bulgogi)

Dwaeji Bulgogi is a spicy, savory stir-fried pork dish that’s quick and easy to prepare. It’s made with thinly sliced pork marinated in a flavorful sauce of gochujang, garlic, sesame oil, and tamari, making it a perfect option for a weekend dinner. This gluten-free recipe captures the bold flavors of Korean barbecue without the need for grilling. Serve it with rice or lettuce wraps for a complete meal that’s packed with flavor.

Ingredients

• 500 grams thinly sliced pork belly or shoulder
• 1 tablespoon gluten-free tamari
• 1 tablespoon sesame oil
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons brown sugar or honey
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 1/2 onion, thinly sliced
• 1 tablespoon vegetable oil for stir-frying
• 1 tablespoon toasted sesame seeds
• 2 green onions, sliced for garnish
• Lettuce leaves (optional, for serving)

Instructions

1. In a bowl, combine the tamari, sesame oil, gochujang, brown sugar, garlic, and ginger to make the marinade.
2. Add the sliced pork to the marinade and mix well. Let it sit for 30 minutes to absorb the flavors.
3. Heat vegetable oil in a large pan over medium-high heat. Add the onion and cook for 2-3 minutes, until softened.
4. Add the marinated pork to the pan and stir-fry for 6-8 minutes, until the pork is cooked through and slightly caramelized.
5. Garnish with sesame seeds and sliced green onions. Serve with steamed rice or wrap the pork in lettuce leaves for a lighter, gluten-free option.

Korean Spicy Stir-Fried Pork (Dwaeji Bulgogi) is a savory and spicy dish that’s perfect for a Saturday evening. The tender, flavorful pork combined with the rich, spicy marinade will have your taste buds singing. Whether served with rice or wrapped in lettuce, this dish is both delicious and customizable, making it a great gluten-free meal for any occasion.

Korean Steamed Egg (Gyeranjjim)

Gyeranjjim, or Korean steamed egg, is a light and comforting dish that is often served as a side dish in Korean meals. This gluten-free recipe uses eggs, stock, and a few simple ingredients to create a smooth, fluffy, and savory egg custard. Gyeranjjim is perfect for a quiet Saturday meal and pairs wonderfully with rice and other Korean dishes.

Ingredients

• 4 large eggs
• 2 cups gluten-free chicken or vegetable broth
• 1 tablespoon gluten-free soy sauce or tamari
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 green onion, chopped (for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Instructions

1. In a bowl, whisk together the eggs, broth, soy sauce, sesame oil, salt, and black pepper.
2. Pour the egg mixture into a heatproof dish or small pot that can be covered.
3. Bring water to a boil in a large pot or steamer, then reduce the heat to a simmer. Place the egg dish into the steamer basket or on a trivet inside the pot.
4. Steam for 15-20 minutes, or until the eggs are fully set and have a soft, custard-like texture. Check occasionally to ensure the water level does not evaporate completely.
5. Garnish with chopped green onions and sesame seeds before serving.

Korean Steamed Egg (Gyeranjjim) is a simple yet comforting dish that adds a savory and delicate touch to any meal. Its smooth texture and mild flavor make it an excellent side dish or light meal. Gluten-free and easy to prepare, it’s an ideal choice for a soothing and satisfying Saturday meal.

Korean Tofu Stir-Fry (Dubu Jorim)

Dubu Jorim is a popular Korean dish made with tofu that’s braised in a flavorful sauce of soy sauce, garlic, sesame oil, and a touch of sweetness. This gluten-free version uses tamari for the soy sauce, making it suitable for those avoiding gluten. It’s a simple, yet deeply satisfying dish, perfect for a weekend dinner or as a side to other Korean dishes. The tofu becomes infused with the savory sauce, while the sesame oil adds a rich, nutty flavor.

Ingredients

• 1 block firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons gluten-free tamari
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame seeds
• 2 green onions, chopped (for garnish)
• 1 teaspoon gochugaru (optional, for a bit of heat)

Instructions

1. Press the tofu to remove excess moisture. Cut the tofu into cubes and set aside.
2. In a pan, heat sesame oil over medium heat. Add the tofu cubes and pan-fry for 4-5 minutes on each side, until golden brown and crispy.
3. In a small bowl, whisk together tamari, rice vinegar, brown sugar, and garlic to make the sauce.
4. Once the tofu is crispy, pour the sauce over it and stir to coat evenly. Let it simmer for 5-7 minutes until the sauce thickens slightly and the tofu absorbs the flavor.
5. Garnish with toasted sesame seeds, green onions, and gochugaru for added spice. Serve hot.

Korean Tofu Stir-Fry (Dubu Jorim) is a quick, flavorful, and gluten-free dish that brings out the natural taste of tofu while adding savory depth from the sauce. It’s perfect for vegetarians and anyone looking for a light yet hearty Korean dish. The rich sesame oil and sweet-savory sauce make this dish incredibly satisfying, making it an ideal choice for a Saturday meal or side dish.

Korean Seafood Pancake (Haemul Pajeon)

Haemul Pajeon is a delicious Korean seafood pancake made with a mixture of seafood, green onions, and a light batter. This gluten-free version uses rice flour, ensuring that those who are gluten-sensitive can enjoy it too. It’s crispy on the outside and soft on the inside, with an irresistible combination of seafood and savory flavors. Ideal for a weekend brunch or dinner, this dish pairs wonderfully with a soy-based dipping sauce.

Ingredients

• 200 grams mixed seafood (shrimp, squid, mussels, etc.)
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup cold water
• 2 eggs
• 1 tablespoon gluten-free soy sauce or tamari
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 green onions, chopped
• Vegetable oil for frying

For the dipping sauce:

• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon gochugaru (Korean chili flakes, optional)

Instructions

1. In a bowl, mix together the rice flour, cornstarch, cold water, eggs, soy sauce, sesame oil, salt, and black pepper until smooth.
2. Add the chopped seafood and green onions to the batter, stirring to coat evenly.
3. Heat vegetable oil in a large skillet over medium heat. Pour the batter into the skillet, spreading it out into a thin, even layer.
4. Fry for about 3-4 minutes on each side until the pancake is golden brown and crispy.
5. For the dipping sauce, combine all the ingredients in a small bowl and stir well.
6. Slice the pancake into wedges and serve with the dipping sauce.

Korean Seafood Pancake (Haemul Pajeon) is a savory, satisfying dish that’s both crispy and tender. The combination of seafood and green onions creates a deliciously aromatic pancake that’s perfect for a Saturday brunch or dinner. The gluten-free batter ensures that everyone can enjoy this dish, and the dipping sauce adds a tangy, flavorful kick, making this a must-try for seafood lovers.

Korean Spicy Chicken Soup (Dak Gomtang)

Dak Gomtang is a comforting Korean chicken soup made with a whole chicken, vegetables, and a light, flavorful broth. This dish is naturally gluten-free and is known for its delicate and clean taste. The chicken is simmered for hours to extract its richness, and it’s traditionally served with a bowl of rice and a side of kimchi. It’s an ideal dish for a cozy Saturday meal, offering warmth and nourishment with every spoonful.

Ingredients

• 1 whole chicken (about 1.5 kg)
• 2 tablespoons gluten-free tamari
• 1 tablespoon sesame oil
• 1 onion, halved
• 1 large potato, peeled and cut into chunks
• 4 garlic cloves, smashed
• 1-inch piece of ginger, sliced
• 1 teaspoon salt (adjust to taste)
• 6 cups water
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, chopped (for garnish)

Instructions

1. Rinse the whole chicken under cold water and place it in a large pot.
2. Add the water, onion, garlic, ginger, potato, and salt. Bring it to a boil over high heat, then reduce to a simmer and cook for 1.5 to 2 hours, until the chicken is fully cooked and tender.
3. Remove the chicken from the pot, and shred the meat into bite-sized pieces. Discard the bones and skin.
4. Return the shredded chicken to the broth and stir in the tamari and sesame oil for flavor.
5. Taste the broth and adjust seasoning with more salt if necessary.
6. Serve the soup hot, garnished with sesame seeds and green onions. Serve with rice and kimchi on the side.

Korean Spicy Chicken Soup (Dak Gomtang) is a rich, nourishing dish that is perfect for a chilly Saturday or when you’re craving something light yet filling. The tender chicken in a delicate, flavorful broth provides comfort with every bite. This gluten-free dish is not only soothing but also deeply satisfying, making it a great meal for any occasion.

Note: More recipes are coming soon!