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  • Writer's pictureThe Gluten Free Babe

Gluten Free Chicken Bulgogi

Make this Korean staple at home and gluten free.

Know what I love? Tacos, yes but this isn't that recipe. I love Asian food. But I can NEVER find gluten free Asian food around me (besides the LOML, Twist on Thai). So when I have a hankering for an umami bomb of a dinner, I turn to this chicken bulgogi recipe.

When we returned to the office, my coworker sent me this recipe to try after I had expressed that I was stoked to find GF gochujang paste. Gochujang is a spicy chili paste but often it contains wheat. My local Wegman's came through with the gluten free option. I had always heard chefs talk about bulgolgi on Guy's Grocery Games (where I get most of my knowledge TBH) but I never could figure out how to make it GF.

Give this recipe a shot - but I highly suggest being prepared for your smoke alarm to go off since wok's and cast iron pans will smoke from the sugar in the marinade. Just keeping it real, from someone who hates loud noises.

Also - Feel free to change meats! Steak, pork, all veggies, the world is your oyster!!! (Not sure about oysters in this sauce TBH but what do I know, I hate seafood LOL).


Prep Time: 3-4 hrs

Cook Time: 10 minutes


1 package of chicken, sliced thin (This recipe uses a 2 pack of organic chicken breasts)

1/3 cup Gluten Free Soy Sauce (we use Kikkoman Gluten Free, blue label)

1 bunch of scallions

1 large white onion cut into wedge slices

6-7 cloves of garlic chopped finely

2 TBSP brown sugar

1 TBSP sesame oil

1 TBSP ginger paste (we use 1 frozen ginger cube from Trader Joes)

2-3 TBSP gluten free gochujang (can be found at Wegman's)

Optional: sesame seeds


1. Combine all ingredients (except chicken and white onion) in a bowl, leaving a few scallions on the side to garnish. Wisk until combined.

2. Slice the chicken vertically very thin, similar to if you were making a chicken cheesesteak.

3. Add chicken to the marinade. Let sit for 2-3 hours.

4. Once ready, heat up your pan of choice (I used a well-oiled cast iron wok) until screaming hot. *You might want to keep an eye on your smoke alarm. Mine does not like this recipe*

5. While the pan is heating up, slice onion into wedge slices, or as normal people call them, slices.

6. Once the pan is hot, begin to cook the chicken in a single layer. It's super important you don't crowd the pan or stack the chicken, so it can caramelize. Once that layer is cooked, set cooked chicken aside.

7. Repeat until all chicken is cooked.

8. Add in onions to the hot pan and let cook. We prefer to keep a crunch in them.

9. Add in the remaining marinade and cook until a syrup-like consistency.

10. Add back in the cooked chicken and coat.

11. Plate with your choice of rice and veggies and you're ready to go!

I plated my chicken bulgogi in a cool ramen bowl from World Market. I added white rice, cucumber and carrot ribbons, and topped it with scallions and Fresno chilies for extra spice. You can totally add sesame seeds on top, I didn't have any at the time.

Please let me know if you make this recipe! It's worth the marinading time and your smoke detector wailing, the finished product is amazing. Tag @theglutenfreebabe on IG if you give it a try!!! I'm sure it'll be delish.

Recipe adapted from

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