25+ Delicious Sunday Gluten-Free Korean Recipes for Your Table

Sundays are often the perfect time for family gatherings, special meals, and indulging in comfort food that nourishes both the body and soul.

For those who are following a gluten-free lifestyle, finding flavorful, satisfying meals that cater to dietary restrictions can be a challenge.

Enter Korean cuisine—a cuisine celebrated for its bold flavors, rich textures, and a wide array of dishes that can be adapted to meet gluten-free needs.

From spicy stir-fries and savory pancakes to hearty stews and refreshing salads, the world of gluten-free Korean recipes is both diverse and delicious.

In this article, we’ve rounded up more than 25 gluten-free Korean recipes perfect for your Sunday table.

Whether you’re craving a dish full of umami, a vibrant side, or a satisfying main course, these recipes will help you explore the depth of Korean cuisine without compromising on taste or texture.

Get ready to turn your Sunday meal into a flavorful adventure with recipes that are just as authentic as they are gluten-free.

25+ Delicious Sunday Gluten-Free Korean Recipes for Your Table

Bringing together over 25 gluten-free Korean recipes, this collection ensures that you can enjoy the bold, traditional flavors of Korean cuisine without worry.

Whether you’re planning a laid-back Sunday meal or a special gathering with friends and family, these dishes offer the perfect mix of comfort, health, and culinary delight.

From spicy stir-fries and braised dishes to crispy pancakes and refreshing salads, there’s something here for everyone to enjoy.

Embrace the flavors of Korea this Sunday and savor a meal that celebrates both tradition and dietary mindfulness.

Spicy Korean Chicken Stir-Fry (Dak Galbi)

This hearty dish is perfect for a cozy Sunday meal. Spicy, sweet, and savory, Dak Galbi combines tender chicken with a flavorful blend of spices and vegetables. This gluten-free version uses rice flour for the coating, ensuring every bite is just as delicious as the traditional recipe.

Ingredients:

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons rice flour
• 2 tablespoons gluten-free gochujang (Korean chili paste)
• 1 tablespoon gluten-free soy sauce or tamari
• 1 tablespoon honey or maple syrup
• 2 teaspoons minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 large carrot, julienned
• 1 small cabbage, chopped
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil for cooking
• 1 teaspoon sesame seeds (optional)
• Green onions, chopped (for garnish)

Method:

1. In a bowl, mix rice flour with the chicken pieces until well-coated.
2. In a separate bowl, prepare the marinade by combining gochujang, soy sauce, honey, garlic, sesame oil, and grated ginger.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring frequently, until lightly browned.
4. Add the marinade to the chicken and mix well. Cook for another 3-4 minutes until the chicken is fully cooked and the sauce is thickened.
5. Add the carrot, cabbage, and red bell pepper to the skillet and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
6. Serve hot, garnished with sesame seeds and green onions.

This dish embodies the best of Korean flavors with a spicy and subtly sweet profile. The combination of textures from the chicken and vegetables, along with the bold seasoning, creates a dish that will be a family favorite for Sunday dinners.

Gluten-Free Korean Bibimbap

Bibimbap is a colorful and flavorful Korean dish known for its mix of rice, assorted vegetables, and a fried egg. This gluten-free version is loaded with a variety of nutritious ingredients and a rich, spicy sauce that ties it all together.

Ingredients:

• 2 cups cooked white or brown rice
• 1 zucchini, julienned
• 1 carrot, julienned
• 1 cup spinach, blanched and squeezed dry
• 100g shiitake mushrooms, sliced
• 1/2 cup bean sprouts, blanched
• 2 eggs
• 2 tablespoons sesame oil
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon honey or maple syrup
• 1 teaspoon minced garlic
• Sesame seeds (for garnish)
• Sliced green onions (for garnish)

Method:

1. In a large skillet, sauté the zucchini, carrot, mushrooms, and bean sprouts separately over medium heat, using a bit of sesame oil for each. Season with a pinch of salt.
2. In another skillet, cook the eggs sunny-side up or as desired.
3. Mix the gochujang, soy sauce, honey, and garlic in a small bowl to create the bibimbap sauce.
4. To assemble, place the cooked rice in a large bowl or individual bowls. Arrange the sautéed vegetables in sections over the rice.
5. Place the fried egg in the center and drizzle with the bibimbap sauce. Sprinkle with sesame seeds and green onions.
6. Mix thoroughly before eating to enjoy all the flavors in each bite.

Bibimbap is an ideal dish for those looking to enjoy a well-balanced meal with a mix of flavors and textures. Its visual appeal and satisfying flavors make it perfect for a Sunday meal that can be customized to individual preferences.

Gluten-Free Korean Beef Bulgogi

Bulgogi, the beloved Korean barbecue dish, is made with marinated beef that’s grilled or pan-fried to tender perfection. This gluten-free version uses tamari for a soy-free alternative, ensuring everyone can enjoy this delicious, tender dish.

Ingredients:

• 500g thinly sliced ribeye or sirloin beef
• 1/4 cup gluten-free soy sauce or tamari
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 green onions, chopped
• 1/2 teaspoon black pepper
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame seeds (optional)
• Cooked rice (for serving)

Method:

1. In a bowl, combine soy sauce, honey, sesame oil, garlic, ginger, green onions, black pepper, and rice vinegar. Add the sliced beef and mix well, ensuring each piece is coated. Let marinate for at least 30 minutes (or overnight for more flavor).
2. Heat a skillet or grill pan over medium-high heat. Add the beef in batches and cook for 2-3 minutes per side or until browned and cooked through.
3. Transfer to a plate and sprinkle with sesame seeds if desired.
4. Serve the bulgogi over steamed rice and garnish with additional green onions.

Bulgogi’s combination of sweet, salty, and umami flavors makes it irresistible. This dish is perfect for a Sunday dinner that’s both quick to make and bursting with traditional Korean taste. The marinade enhances the beef’s natural flavors, ensuring each bite is mouthwatering.

Gluten-Free Korean Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a beloved Korean comfort food that’s perfect for warming up on a cozy Sunday. This hearty stew, made with spicy kimchi, tofu, and pork (or a vegetarian alternative), is full of bold flavors and is naturally gluten-free when using gluten-free gochujang and tamari.

Ingredients:

• 2 cups kimchi, chopped (use gluten-free kimchi)
• 200g pork belly or tofu, cut into bite-sized pieces
• 1 small onion, thinly sliced
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons gluten-free soy sauce or tamari
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 2 cups water or chicken broth
• 1/2 block firm tofu, cut into cubes
• 1 green onion, chopped (for garnish)
• 1 teaspoon sesame seeds (optional)

Method:

1. In a pot, heat sesame oil over medium heat. Add the pork belly and cook until it begins to brown and release its fat, about 3-4 minutes.
2. Add the onions and garlic, and sauté until fragrant. Stir in the gochujang and cook for 1-2 minutes.
3. Pour in the water or broth and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes.
4. Add the kimchi and tofu, and simmer for an additional 5-7 minutes.
5. Serve hot, garnished with chopped green onions and sesame seeds.

Kimchi Jjigae is an essential dish for those who appreciate the depth of Korean flavors. The tangy, spicy kimchi mingles beautifully with the savory pork or tofu, creating a stew that’s rich, comforting, and perfect for a Sunday meal that feels like a warm hug.

Gluten-Free Korean Japchae (Sweet Potato Noodles with Vegetables)

Japchae is a classic Korean dish made with stir-fried sweet potato noodles and a variety of colorful vegetables. This gluten-free version skips the soy sauce traditionally used, substituting it with tamari to keep the flavors balanced and inclusive for those avoiding gluten.

Ingredients:

• 200g sweet potato noodles (dangmyeon)
• 1 tablespoon gluten-free soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon honey or brown sugar
• 2 cloves garlic, minced
• 1 small carrot, julienned
• 1 zucchini, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup spinach, blanched and squeezed dry
• 2 eggs, beaten (optional)
• 1 tablespoon sesame seeds
• Green onions, chopped (for garnish)

Method:

1. Cook the sweet potato noodles according to the package instructions. Drain and set aside.
2. In a large pan, heat sesame oil over medium-high heat. Add the garlic and sauté until fragrant. Add the carrot, zucchini, bell pepper, and mushrooms, and stir-fry for 3-4 minutes until tender-crisp.
3. Push the vegetables to one side of the pan and add the beaten eggs, scrambling until cooked through. Mix the eggs with the vegetables.
4. Add the cooked sweet potato noodles and spinach to the pan. Pour in the tamari and honey, tossing everything together until well combined and heated through.
5. Serve topped with sesame seeds and green onions.

Japchae’s combination of soft noodles, fresh vegetables, and the rich sesame and tamari flavors make it a delightful Sunday dish. It’s versatile and can be served as a main or a side, providing a beautiful array of textures and tastes.

Gluten-Free Korean Spicy Braised Potatoes (Gamja Jorim)

Gamja Jorim is a simple yet delicious Korean side dish of braised potatoes in a savory and slightly sweet sauce. This dish is naturally gluten-free when using tamari, making it an easy and flavorful addition to your Sunday table.

Ingredients:

• 500g small potatoes, peeled and cut into halves or quarters
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon brown sugar or honey
• 1 tablespoon sesame oil
• 1 tablespoon gochugaru (Korean chili flakes) for a mild kick
• 2 cloves garlic, minced
• 1/2 cup water
• 1 teaspoon sesame seeds (optional)
• Green onions, chopped (for garnish)

Method:

1. Place the potatoes in a pot and cover them with water. Bring to a boil, then simmer for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
2. In a large skillet or wok, combine the soy sauce, brown sugar, sesame oil, gochugaru, garlic, and water. Bring the mixture to a simmer over medium heat.
3. Add the potatoes to the skillet, stirring to coat them with the sauce. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the potatoes are fully cooked and the sauce thickens.
4. Transfer to a serving dish and sprinkle with sesame seeds and chopped green onions.

Gamja Jorim is a dish that highlights the perfect balance of sweet, savory, and spicy flavors. It’s a satisfying side that pairs well with rice or can be enjoyed on its own as part of a Sunday spread. The simplicity and comforting taste make it a staple in Korean households, perfect for rounding out a meal.

Gluten-Free Korean Seafood Pancakes (Haemul Pajeon)

Haemul Pajeon is a savory Korean seafood pancake loaded with fresh seafood and green onions, all held together by a light, crispy batter. This gluten-free version uses rice flour and potato starch to create a batter that stays crispy and satisfying, perfect for a Sunday lunch or dinner.

Ingredients:

• 1 cup rice flour
• 1/2 cup potato starch
• 1/2 teaspoon salt
• 1 cup cold water
• 1 egg, beaten
• 1/2 cup mixed seafood (shrimp, squid, mussels), thawed and chopped
• 2 green onions, sliced into 2-inch pieces
• 1 small carrot, julienned (optional)
• 2 tablespoons vegetable oil for frying
• Soy sauce and rice vinegar (for dipping)

Method:

1. In a bowl, mix the rice flour, potato starch, and salt. Gradually add the cold water and whisk until a smooth batter forms. Stir in the beaten egg until well combined.
2. Fold in the chopped seafood, green onions, and carrot (if using).
3. Heat the vegetable oil in a large skillet over medium-high heat. Pour half of the batter into the skillet and spread it evenly to form a pancake about 1/4 inch thick.
4. Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter.
5. Slice the pancakes into wedges and serve with a dipping sauce made from soy sauce and rice vinegar.

Haemul Pajeon is a delightful way to enjoy a mix of seafood with crispy textures. This dish is perfect for those who love bold flavors with a touch of umami. Enjoy it with a dipping sauce that balances the flavors and adds depth to the dish, making it an ideal Sunday treat.

Gluten-Free Korean Spicy Braised Tofu (Dubu Jorim)

Dubu Jorim is a popular Korean side dish featuring tofu braised in a spicy and savory sauce. This gluten-free version uses tamari and gochujang to ensure everyone can enjoy the bold, balanced flavors.

Ingredients:

• 1 block firm tofu, sliced into 1/2-inch pieces
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon honey or brown sugar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 teaspoon gochugaru (Korean chili flakes) for extra heat (optional)
• 1/2 cup water
• 1 tablespoon sesame seeds
• 1 green onion, chopped (for garnish)

Method:

1. Pat the tofu dry with paper towels to remove excess moisture and cut into slices.
2. In a skillet over medium heat, add sesame oil and cook the tofu slices for 2-3 minutes per side, or until lightly browned. Remove from the skillet and set aside.
3. In the same skillet, add the garlic, gochujang, soy sauce, honey, gochugaru, and water. Stir well and bring to a simmer.
4. Return the tofu to the skillet, spoon the sauce over it, and simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
5. Serve topped with sesame seeds and green onions.

Dubu Jorim is a perfect side dish for a Sunday meal, delivering rich flavors that are both spicy and sweet. The tofu soaks up the braising sauce, making each bite full of comforting taste and a satisfying texture. Pair it with steamed rice or other Korean dishes for a complete meal.

Gluten-Free Korean BBQ Chicken (Dak Bulgogi)

Dak Bulgogi is a Korean-style barbecue chicken that is sweet, tangy, and mildly spicy. This gluten-free version uses tamari and gochujang to create the authentic flavor profile without any gluten.

Ingredients:

• 500g boneless, skinless chicken thighs, thinly sliced
• 3 tablespoons gluten-free soy sauce or tamari
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons honey or brown sugar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• Sliced green onions and sesame seeds for garnish
• Steamed rice (for serving)

Method:

1. In a bowl, mix the soy sauce, gochujang, honey, garlic, sesame oil, ginger, rice vinegar, and black pepper to create the marinade.
2. Add the chicken to the bowl and mix until well-coated. Cover and marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Heat a skillet or grill pan over medium-high heat. Cook the chicken in batches for 4-5 minutes per side, or until fully cooked and caramelized.
4. Serve the chicken over steamed rice and garnish with sliced green onions and sesame seeds.

Dak Bulgogi is a flavorful and satisfying dish perfect for a Sunday feast. The marinade brings together the best of Korean cuisine with a balance of sweet, spicy, and savory notes. It pairs well with steamed rice or as part of a larger spread, ensuring a delicious and enjoyable meal for everyone.

Gluten-Free Korean Spicy Squid Stir-Fry (Ojingeo Bokkeum)

Ojingeo Bokkeum is a popular Korean dish known for its bold, spicy flavors and chewy texture. This gluten-free version uses tamari and gochujang to maintain the authentic taste while ensuring it’s suitable for those avoiding gluten.

Ingredients:

• 500g squid, cleaned and cut into rings
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gluten-free soy sauce or tamari
• 1 tablespoon honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1/2 red bell pepper, julienned
• 1/2 cup baby spinach (optional)
• 1 teaspoon sesame seeds (for garnish)
• 1 green onion, chopped (for garnish)

Method:

1. In a mixing bowl, combine the gochujang, soy sauce, honey, sesame oil, rice vinegar, and minced garlic to make the sauce.
2. Heat a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper and stir-fry for 2-3 minutes until tender.
3. Add the squid to the skillet and stir-fry for 1-2 minutes until it begins to turn opaque.
4. Pour the prepared sauce over the squid and vegetables. Stir well to coat evenly and cook for an additional 2-3 minutes.
5. Add the baby spinach and cook for another minute until wilted.
6. Transfer to a serving plate and garnish with sesame seeds and chopped green onions.

Ojingeo Bokkeum is a vibrant dish that brings a satisfying combination of heat, sweetness, and umami. The chewy squid absorbs the rich, spicy sauce perfectly, making it a delicious main or side dish that’s perfect for a Sunday meal.

Gluten-Free Korean Braised Short Ribs (Galbitang)

Galbitang is a traditional Korean soup made with beef short ribs that is comforting and full of deep flavors. This gluten-free version is crafted using tamari and ensures that the soup maintains its rich and hearty profile.

Ingredients:

• 1kg beef short ribs, cut into 2-inch pieces
• 1 tablespoon gluten-free soy sauce or tamari
• 2 tablespoons sesame oil
• 4-5 cloves garlic, whole
• 1 small onion, halved
• 2 liters water
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 green onions, chopped (for garnish)
• Cooked rice (for serving)

Method:

1. Rinse the short ribs in cold water to remove any blood. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes. Drain and set the ribs aside.
2. In the same pot, heat the sesame oil and add the whole garlic cloves and onion halves. Sauté for 2-3 minutes.
3. Return the short ribs to the pot and add 2 liters of water. Bring to a boil and reduce to a simmer for 1.5-2 hours until the meat is tender.
4. Season the broth with tamari, salt, and black pepper.
5. Serve the galbitang with cooked rice on the side, garnished with chopped green onions.

Galbitang is a soul-soothing dish, perfect for a Sunday family gathering or a comforting solo meal. The tender short ribs and rich broth offer a delicious, hearty experience, making this traditional dish an enduring favorite.

Gluten-Free Korean Cucumber Salad (Oi Muchim)

Oi Muchim is a light, spicy, and tangy Korean cucumber salad that pairs beautifully with any meal. This dish is simple to make and adds a refreshing kick to your Sunday spread, using tamari to keep it gluten-free.

Ingredients:

• 2 cucumbers, thinly sliced into half-moons
• 1/2 teaspoon salt
• 1 tablespoon gluten-free soy sauce or tamari
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or brown sugar
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds (for garnish)
• 1 green onion, chopped (for garnish)

Method:

1. Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess water. Drain the cucumbers and pat them dry.
2. In a separate bowl, mix the tamari, gochugaru, rice vinegar, sesame oil, honey, and minced garlic to create the dressing.
3. Add the cucumbers to the bowl with the dressing and toss until well coated.
4. Transfer to a serving dish and garnish with sesame seeds and chopped green onions.

Oi Muchim is a refreshing, spicy-sweet side dish that pairs perfectly with heavier main courses or is enjoyed as a standalone snack. The crunch of the cucumbers combined with the bright, tangy, and spicy dressing makes it a vibrant addition to any Sunday table.

Note: More recipes​ are coming soon!