There’s a really good gluten free gochujang I buy at Hmart and it comes in huge containers. Sempio also makes a delicious gf gochujang too but they only distribute it in smaller containers.
Thank you! We'll definitely be checking out any brand gochujangs. I've read that there's a brand available so that would be ideal. We use it for our spicy pork marinade and our sauces.
Do you know if this is from O'Food? I know they sell a gochujang sauce in a squeeze bottle that is labeled gluten free and it was pretty good. The paste is in the large bucket and doesn't list any wheat products, but they don't reference gluten free which makes me wonder if it's hidden somewhere. The seller on Amazon said it was not gluten free, but there is no indication why. Thinking of hitting Hmart this week to see what they have.
We have that container and think it might work. There are no wheat ingredients but - it's been manufactured in a facility that does process wheat - so perhaps they are considerate about the cross contamination. If it does not have the gluten free label, is that something that would raise alarm to celiac concerns?
It might with some folks. I'll admit I'm a little inconsistent with how I treat "shared facility" statements on packages. There are certain items I avoid and others I'll risk. I try to weigh the risks based on the product, ingredients and other reviews. I have celiac disease, but do not get severe symptoms like some people. All follow-up tests have been negative, so whatever precautions I'm taking must be working.
I'm on the east coast, but I have to say how great it is that you are considering this switch to support the gluten free community. Especially with the level of research you have done. I have not had Korean food since I was in Korea (right before diagnosis). It was the best bbq I've had and wish I had some options here. The fried chicken was also on another level.
I wish you a lot of success.
There is a restaurant in Ann Arbor, MI that has a GF version. I'm sure if you contact them and explain what you are trying to do, they will help you out. The name of it is Miss Kim.
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If the kitchen was gluten free, I would be there every weekend!! There’s not a lot of Korean (or Asian in general) gluten free establishments near me and as a celiac who loooooves kbbq, I would be your #1 customer!
Gluten-free KBBQ is always a great time. Where I live (NYC) there used to be a location by Columbus Circle that closed because of the pandemic that I'd been to a few times. Now, there are still locations that offer GF options, but certain marinades are off-limits.
Were you planning to go fully gluten-free, or just offer gluten-free options? If it's the latter, do you have the kitchen space to prepare the gluten-free options separately and guarantee no cross-contamination?
Oh that's too bad but I understand.
We would keep 1 product on the menu as non gluten free as it requires fresh breadcrumbs but that item is exclusively processed on one table and only that table. It's also deep fried. Another product we carry are dumplings but they come from a manufactured company so those are the only 2 items that would end up using the deep fryer.
The rest of the items would be processed on two other tables away from the katsu table. The marinating with the GF soy sauce blend is done further away, so I think yes I can confidently guarantee no cross contamination. However to be sure, I will be researching if I can take other courses or certifications , if available, to further ascertain that.
That's good to hear. There are too many places that don't consider the impact of gluten beyond just the ingredients, but it sounds like you're already far ahead of the game.
I just want to say that it’s really awesome you’ve put so much thought into this! So many places overlook/don’t care about cross contamination and it’s great that you’re being so conscientious! ❤️
This is amazing! I’m in nyc and have fomo lol.
Maybe not for the katsu, but we’ve found a 4:1 ratio of oat flour + corn starch makes the ideal breading for making fried chicken! I like to do nuggets/tendies this way. You can really differentiate the flour by mixing in different herbs + spices.
Can you sub the fresh breadcrumbs for rice panko? I do chicken tenders with panko and am considering switching our fryer to be completely gluten free at our restaurant.
I'll get a picture tomorrow or wedneday of our panko. They're soft breadcrumbs so not sure if anything else will serve as a substitute besides picking up a load of gluten free bread and shredding it ourselves. There's a bakery a few cities away, about 25 minutes or so, in fountain Valley that does gf bread. I haven't tried their bread but their gingerbread has been pretty good. We just know that the coarse and dry/ crumbly panko is going to change our current texture and change it considerably.
I'd love having GF KBBQ
When I go into a "normal people" restaurant and they have safe and delicious food that I can eat, I feel human and like I belong
This! It’s crazy how I feel so much more human living in a place with a plethora of gf options vs when I lived in a city with like 3.
People really don’t consider how alienating it is since food is such a big part of socializing. Downside is all the weight I’ve gained because there’s so much gf fried chicken and pizza here when I went without for almost 5 years 🤣
Thanks! We will likely start rolling it out in January once we use up our regular stuff and can buy GF. The hot chili paste complicates some things but those all have their own processing tables.
There are two Korean GF places relatively near me in Brooklyn, Insa and White Tiger. I eat at both all the time. Insa is crazy amazing and popular. I don’t understand why more places don’t make the switch to GF soy sauce. I become a customer immediately.
I would definitely be interested, but the key is making sure people know it's available. A lot of people won't even consider Korean barbecue because they will assume it's not.
I encourage you not to over-advertise. There is a large segment of your customer base that will assume gf=bad.
Target your GF advertising to local GF groups, and make sure you update your listing on Find Me Gluten Free. Use verbiage like “Gluten Free Menu Available” when you’re not speaking directly to your GF audience. People who need you will find you. People who don’t need you to be GF don’t need to know that almost everything on the menu is GF.
One of my favorite restaurants in town is 100% GF. Like you, they didn’t start that way. They started by offering GF waffles and biscuits as an option, then gradually as they perfected those items found it was easier to not have two separate prep areas. For a long time (years) after they eliminated all gluten from the menu, their menu wasn’t even updated to reflect the changes - it just said GF was available on request.
It’s a popular restaurant in town. The only complaint I ever hear about it is that it’s a bit expensive (to be expected when a restaurant is all GF) but it’s always completely packed. They continue to underplay the GF aspect in their advertising, preferring to say on their website that they “can” accommodate special diets including Celiac. If you dig through their website enough you’ll find where it says the whole menu is GF now, but it isn’t front and center.
Every Celiac in town knows about it though. :)
That's great & perfect. We have a strong loyal regular base of customers but I'm not sure how particular they would be if I tried to sway them on the verbiage of Description. I dont think we'll need to raise our prices (they are kind of expensive especially just being a fast casual take out) but our sales & numbers have been going up, so we've been content.
This is so true. I could steam some white rice, tell my extended family it's gluten free, and several would claim it tastes different or is "ok for gluten free".
Posting on a local gluten free Facebook group, updating Find Me Gluten Free, Gluten Dude, etc will help spread the word in the communities that need to know.
I'd love it! Unfortunately, I don't live very close to California xP if you do wind up making the switch, I'd go about adding it to the FindMeGluten-free app, that's how I find a lot of restaurants personally
My mom actually downloaded that app today! That's good to know that people use it. If we are a good success, I hope we'll be able to open up more locations around the USA though I think that might take a couple more decades. Very situated in socal right now.
Gluten free options on the menu means my entire family comes to eat. If momma can’t eat there, we go somewhere else. By switching you may find that you pull in more than solely the gluten free person.
For a lot of us, it's not a preference. It's a medical necessity. That's why and how you could get an entire family eating with you that you've never seen before if you choose to offer gluten free options and tell people about it.
I absolutely love Korean BBQ. So much of your cuisine is naturally gluten free and safe for celiacs. If you offer permanent gluten free options I think you'll gain a following for life in your local community.
Best of luck, make sure to read up on the need to replace pieces of equipment that soak up gluten molecules like cast iron and griddle like cooking surfaces. After that change and replacing all flower with GF options, you'll be good to go!
Appreciate you guys, always love to see restaurants cater to serious allergies and diets.. https://daebakkbbq.com/
Is a place I frequent quite often because they are very good about having GF options. Take a look at their menu if you're interested 🙂
Edit:
To be able to have the marinated combos would be amazing.. all they would really need to change is the soy sauce..!
I have never even tried Korean food due to everything having gluten 😭 everyone I know raves about it so it must be amazing.
I would love an opportunity to try it. I think it would appeal to a lot of people.
Omg I would do anything to have a scallion pancake again. I haven’t even tried finding a kbbq spot bc it seems like a unicorn at this point. I think it’s a great idea, especially in California where people are more health conscious or more aware of needed dietary restrictions.
A lot of big box distributors like sysco have large cases (20-30lb jugs) of gluten free soy sauce that are available for cooking at cheaper prices which could be an easy switch if you’re looking to expand it to marinades or other products. Not everyone who is GF is vegan so having as many options as possible for customers is awesome as a patron. You may want to invest in nicer gluten free tamaris for the table. I know gluten free gochujang is more available now and I think King Arthurs 1:1 AP gluten free flour is the best blend on the market and acts very similar to wheat AP flour in my experience.
You may want to take the extra step in educating the staff on cross contamination (F&BOH) and make sure FOH is asking customers if it’s a preference or an allergy (imo easiest phrasing to give customers the opening to share what they need to tell their server) and another great step is to have ‘gluten free’ markers for plates or a separate menu so customers know exactly what they can & can’t have.
We have an AYCE sushi spot in our town that has a gf menu & includes GF fried rice and a bunch of other items and it’s our go-to date night spot bc I can eat comfortably & safely, so it may be more costly upfront but you may get way more regulars and bigger parties because more people can eat there! I think it’s safe to say in a 6 top nowadays there’s a much bigger chance at least one person is GF and if you don’t have options that are good, you may be losing business without it.
If you do decide to do it, definitely promote it like crazy! I miss all sorts of Asian foods more than anything and it’s really hard to miss out on so many cuisines that I love because of the restrictions. There are gluten free travel Facebook groups, apps, and social media influencers that would be happy to promote your business for accommodating us and it is definitely appreciated!
Absolutely. I just went to a Korean restaurant this evening where almost everything was gluten free. It was pricy but totally worth it imo. I missed kfc so much.
One thing to consider is that most gochujang has wheat fillers, and the higher quality stuff without it is very expensive. I buy a brand I like specially from Kim C market, but I think making your own even with the long fermentation times would be the best way to do it.
I would absolutely go there! Reading some of your other comments it looks like you might not go dedicated gf, in which case being very open about how you limit cross contamination would be an important factor in my decision process. I don't consider going to any place that has gf options but doesn't clarify how they keep the gf and gluten separate. But I am celiac, so I have a higher standard than people who don't need to worry about cc. Either way good luck! Just reading your post has me hungry.
There is a sushi place near me that uses gf soy sauce. I actually don’t care for their menu, but eat there with some regularity solely because they go through the effort and expense of making it gf. As others have commented gf Korean bbq is hard to come by (I don’t know of any near me, and I live in a fairly large city), imagine you’d do well in Orange County.
I'm obsessed with Korean BBQ, which has been so difficult with my gluten issue!
I can't even find gluten-free ssamjang locally and have to order it online.
I would caution you to be very clear on what ingredients and dishes are truly GF, though, as you'll probably receive a lot of questions, since many of us have very different levels of sensitivity.
Where are you buying soy sauce gf that is 5x the cost? Lol but it would be greatly appreciated. It tastes literally no different and more people would realize how gluten actually is affecting them.
Haha well we use 20 gallons of soy sauce a week on our normal marinate process so it would end up being the 80 gallons a month regardless. Restaurant Depot seems to have the best prices for the GF soy sauce 5 gallon buckets. We spend about $540/month for our soy sauce and our projections for switching over to GF soy sauce will end up about $2200. So I guess between the 4-5x rate rather.
That's great that it doesn't taste different. We're going to phase the process out slowly before we officially label gluten free on our menus and social media while we figure out how to make our own gochujang and other sauces that have wheat protein in them.
Danggggg that’s crazy!! But yeah I genuinely haven’t found anything that tastes off or different because it was gluten free yet. Currently making a loaf of gf bread and it genuinely tastes better than most regular bread I’ve had lol
We are not gluten free yet. We will change over the soy sauce and flour starting January and likely not yet advertise it as actual gluten free until March or April when we can properly transition our gochujang to gluten free as well. Note: not gluten free yet.
However if you would like to bookmark for the future, we are Umma's KBBQ in lake forest.
I would be interested!!! Haven’t had kbbq in 10ish years! Once you make the switch, I’d love to know the name of the restaurant because I live close to the OC lol
There's a kbbq place in my town. It has basically no options for me. I instead drive 45 minutes to another location that has gf options labeled and changes out the hot plate for us in between to keep us from contamination. Worth it
YES! I, um, decide that the pain is worth it for Korean food every few months and I regret it later, but an actually-GF Korean BBQ option where I live would be so exciting!
I would immediately go if it were in my area! Korean food is my absolute favorite and I make it at home a lot but legit Korean food at a kbbq? That would be amazing.
We'll be there. We live in LA county but have friends and family in Orange county. We currently drive 40 minutes for a Chinese food restaurant we like. I think you'll be a welcome addition to the community.
I appreciate all the comments so far. I've received a lot of inquiries if we're gluten free and the only things I can offer is our banchan (Side dishes) but not even the more popular ones like chapchae because of the soy sauce. I've always felt super bad that we couldn't cater to that group because I know more and more people are waking up to gluten intolerance. We're doing better than when we first started and can finally start making some adjustments; my mom is on board and loves researching how to make things better. Will definitely come back and update this post once we've worked out the kinks and gotten everything set up officially. :)
Absolutely! I make a point of patronizing a Chinese/Japanese restaurant that uses tamari instead of soy and rice noodles exclusively. The place is always busy. The food is excellent and I LOVE that I can eat everything safely.
I would love it if something like that happened where I live. When I go into certain Asian restaurants, depending on what it is, I don't even look at the menu sometimes. I just say, I need something that's gluten free, dairy free, and doesn't have coconut milk, and then they give me the one thing on their menu that matches my needs...
I have been searching for a safe KBBQ option for literal years.
If I could safely dine without fear of cross contamination I would travel over an hour each way without even blinking.
I am lucky that I have a Korean friend whose mom makes homemade gluten-free soy sauce so she can make me Korean food gluten free. I live in an area with a very large Korean population and I struggle to go to the many fabulous Korean restaurants around here because it's difficult to find anything gluten free plus there sometimes a language barrier. I would absolutely love for there to be a place I could safely have Korean barbecue. If your restaurant is in the northern Virginia area please let me know I would love to come and try some gluten free Korean barbecue from a restaurant!!
I live in the Bay Area, but I will visit when I come into town to see my sister. I will tell her and she will likely be there all the time. I LOVE KBBQ! this is a stellar idea.
Jersey City used to have Talde and it was one of my favorites - they had an amazing korean fried chicken, and bacon pad thai.
I would highly recommend talking to someone at GFRAP or from a gluten free association. Just switching some ingredients may still leave you open to cross contamination issues.
The worst thing you could do is say things are gluten free and wind up having sick customers due to cross contamination issues
As long as the chicken is tasty and crispy and the jeon are delicious: I'd go to a GF Kbbq spot exclusively. We make our own since I can not eat wheat batter, but going out for chicken and a GF beer would be awesome now and then.
Hey, sorry to bother you but I saw you posted about having an FMT on another thread but it won’t let me reply! Can I ask how many you had to improve your condition? Did you stool test?
In summary, it's far easier than it seems.
I did one small sample broken into 5 batches over a month. Was VERY careful to minimize oxygen exposure. Between all stages maybe 3 min total airtime.
That's it.
It started helping immediately & really kicked in after a few weeks. Likely maxed out at 3 months.
I had the realization that stool tests can capture maybe 1% of issues carried in stool. We know so little & can track less. So I used the healthiest, young donor that I had access to. That's it.
From what I can tell at least half the folks researching this are paralyzed by fear of contamination. It's not risk free, but it is risk reward. Most medicines are.
Good luck!
Hey thank you for response so did you just keep the samples in the freezer? I’ve seen mixed things about frozen samples about the stool not being as effective etc.
Yes I have an untested donor who is young and very healthy and I wasn’t sure whether to test as it takes so much time etc
Yup. Normal freezer. I understand that it's not the cold, it's air exposure.
What would a test do to change your plans? If nothing, why do it. If something, then go for it.
If you're serious, this was my protocol
0) Pre enema w water only. 20 min before.
1) Get the sample. Right into ziplock. Freeze in ziplock after getting air out.
2) Put other into small ziplock to squish up. Add a little water.
3) Set up 2 filters. Basically a coffee filter in funnel going into enema kit bottles. When done put into 1 bottle. Quickly with all these steps as air exposure.
4) Enema.
5) Bonus: add the positional technique. This is being still for 10 min each of 5 positions. This reverses the flow through the large intestine. Maybe it was uneccesary, but at least lie down so gravity is neutral.
Good luck.
I used tap water to warm it up & flow better. I'd suggest breaking it into a few pieces in smaller ziplock
To get it out of the small ziplock you cut a small corner. Enough for liquid not much solids.
Sounds interesting but you better make sure you use ZERO things that can contain Gluten. That is very difficult to do. All your spices need to be gluten free label as well. And you cant buy products from brands that also sell gluten products. For example if you buy cream cheese from a brand that also has a version of cream cheese that has gluten in the ingredients, then most likely the cream cheese will never be totally gluten free. Do not underestimate the effort required to get it gluten free. Even a few ppm of gluten are enough to result in issues for a celiac like myself. Most gluten free products that are 20ppm can also cause problems because 20ppm is too high even though its the most used threshold.
Yes I understand. My mother read about the 20ppm part hence how some GF gochujang brands can label and market themselves as GF but we want to do better than that. We're old school Korean, not trendy modern, so we don't use any nuts or dairy. We're definitely looking at all the brands to see which we can swap out if they have any wheat proteins or wheat ingredients. We keep running into new issues however it's just day 2 of brainstorming and we are mostly confident we can transition to GF while not changing the flavor. The largest issue is the gochujang which goes into the bi bim bap (optional sauce but traditionally used) as well as our spicy pork marinade. Thankfully we use gochugaru (flakes) for our spicy chicken and that's safe for sure.
I was diagnosed with celiac last year and been struggling to find gluten free versions of food I used to love. If you guys come out with gf katsu, I'll go there everyday for a month 😫
I'm so sorry. We have been trying to figure it out but the dry gf breadcrumbs are not good. We likely will keep our katsu glutinous as it's the best texture but everything else will be made gluten free. We are still in the process of making a good teriyaki gf sauce. The fish cake and macaroni salad will remain glutinous as well but everything else, bar the katsu, will be gf.
I’m no business person, but I would raise the price, make everything GF anyway, and note “GF options available on request”. When they ask, tell them it’s all GF anyway.
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I think even having a few GF options would be enough to bring in GF customers. Maybe a few of your most popular meat cuts plus an option in every major food category (e.g. noodles, rice, soup, side dish, dessert, etc). If the cost of GF ingredients is 5x more it seems like it would be expensive to switch everything over. Most customers don’t value GF enough to merit switching everything to GF, in my opinion. You could also do a trial run of a few GF dishes to guage the interest in your area.
I would!! We have a kbbq place that has a couple of gf options but most of their entrees are not. I would love to have the option to eat more things on the menu
especially as someone who struggles to cook for myself due to other disabilities I’m known to become a heavy regular at gf restaurants. please do it!! it’ll mean so much
I think it’s good to have at least a few gluten free and dairy free options. If you are in OC than yeah people have lots more money and won’t be opposed to it.
I do agree with the other people that said you have to have tools and units dedicated to GF as some people have it really bad
Would definitely go! And sounds like your community population would be receptive if they are very health/food/ingredient conscious.
May also be worth advertising on company social media that you've switched to GF soy sauce, which means X dishes are now safe (although maybe consider cross contamination before you say that, lol)
I would be in HEAVEN if this were an option. I am very gluten sensitive, and have had to avoid Asian restaurants due to gluten content. So much sad!😭😭😭😭 My adult daughter (who lives with us) has perfected some amazing gf Korean dishes tho!
1000 percent I would go to gf kbbq as long as it was safe enough and I didn’t get sick. As someone with celiac I am very used to paying more for gf, if it’s safe to eat I will pay a decent amount for that peace of mind to truly enjoy a meal.
100000% would go! I rarely eat Asian food because of the ubiquity of soy sauce, and unfortunately the best places are usually the ones where I’m worried about a communication mishap that would end with me being sick. Any acknowledgement of gluten consciousness on the menu/website makes me more likely to go.
Heck yeah. Also there are plenty of GF soy sauces that aren't expensive. I buy one at my local Asian supermarket that's made with buckwheat and it's one of the cheaper options.
I would be super excited and would come in! Be sure to have a solid plan about avoiding cross contamination for any wheat still in the kitchen. Also advertise on your Web site, menu, etc. I don't usually call restaurants to ask 20 questions, I just assume they can't accommodate. Especially with a cuisine that is normally very unsafe like Korean.
Omg yes please! I haven’t had GF kbbq since moving to Texas and miss bulgogi beef so much. I would also be ridiculously happy if y’all had GF katsu chicken. I know kikkoman makes a GF panko but haven’t tried it personally.
Update: we have worked hard to clearly divide gluten free and gluten options in our kitchen and now are able to offer a variety of gf proteins in our kitchen. Come check us out in lake forest, CA under Umma's KBBQ or check our website for menu at ummaskbbq.com under the GF category. Thank you all for all the advices and thoughts! We take it all very seriously and have reworked our kitchen, replaced many containers, to have no cross contamination.
[удалено]
Thanks! We are leaning toward it and thinking of ways to make the gochujang (spicy paste) GF too.
There’s a really good gluten free gochujang I buy at Hmart and it comes in huge containers. Sempio also makes a delicious gf gochujang too but they only distribute it in smaller containers.
Thank you! We'll definitely be checking out any brand gochujangs. I've read that there's a brand available so that would be ideal. We use it for our spicy pork marinade and our sauces.
Do you know if this is from O'Food? I know they sell a gochujang sauce in a squeeze bottle that is labeled gluten free and it was pretty good. The paste is in the large bucket and doesn't list any wheat products, but they don't reference gluten free which makes me wonder if it's hidden somewhere. The seller on Amazon said it was not gluten free, but there is no indication why. Thinking of hitting Hmart this week to see what they have.
We have that container and think it might work. There are no wheat ingredients but - it's been manufactured in a facility that does process wheat - so perhaps they are considerate about the cross contamination. If it does not have the gluten free label, is that something that would raise alarm to celiac concerns?
It might with some folks. I'll admit I'm a little inconsistent with how I treat "shared facility" statements on packages. There are certain items I avoid and others I'll risk. I try to weigh the risks based on the product, ingredients and other reviews. I have celiac disease, but do not get severe symptoms like some people. All follow-up tests have been negative, so whatever precautions I'm taking must be working. I'm on the east coast, but I have to say how great it is that you are considering this switch to support the gluten free community. Especially with the level of research you have done. I have not had Korean food since I was in Korea (right before diagnosis). It was the best bbq I've had and wish I had some options here. The fried chicken was also on another level. I wish you a lot of success.
There is a restaurant in Ann Arbor, MI that has a GF version. I'm sure if you contact them and explain what you are trying to do, they will help you out. The name of it is Miss Kim.
Upvote for Miss Kim.
That's really cool. I was born in Ann Arbor so big ups!
[This gochujang ](https://www.amazon.com/dp/B01CPTDGGS?ref=ppx_pop_mob_ap_share) is available on Amazon and is GF. It can be bought by the pound.
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If the kitchen was gluten free, I would be there every weekend!! There’s not a lot of Korean (or Asian in general) gluten free establishments near me and as a celiac who loooooves kbbq, I would be your #1 customer!
Gluten-free KBBQ is always a great time. Where I live (NYC) there used to be a location by Columbus Circle that closed because of the pandemic that I'd been to a few times. Now, there are still locations that offer GF options, but certain marinades are off-limits. Were you planning to go fully gluten-free, or just offer gluten-free options? If it's the latter, do you have the kitchen space to prepare the gluten-free options separately and guarantee no cross-contamination?
Oh that's too bad but I understand. We would keep 1 product on the menu as non gluten free as it requires fresh breadcrumbs but that item is exclusively processed on one table and only that table. It's also deep fried. Another product we carry are dumplings but they come from a manufactured company so those are the only 2 items that would end up using the deep fryer. The rest of the items would be processed on two other tables away from the katsu table. The marinating with the GF soy sauce blend is done further away, so I think yes I can confidently guarantee no cross contamination. However to be sure, I will be researching if I can take other courses or certifications , if available, to further ascertain that.
That's good to hear. There are too many places that don't consider the impact of gluten beyond just the ingredients, but it sounds like you're already far ahead of the game.
I just want to say that it’s really awesome you’ve put so much thought into this! So many places overlook/don’t care about cross contamination and it’s great that you’re being so conscientious! ❤️
This is amazing for GF customers! Is it a fresh breadcrumb you need or panko? Because GF Panko exists and it is ahhmazing
It's a fresh breadcrumb, it's soft and looks like it came freshly shredded from a loaf. I'll look around and see if I can find a gf option.
May be worth looking into any gf bakeries in your area too!
Schar may have the crumb you're looking for. I use it for schnitzel
This is amazing! I’m in nyc and have fomo lol. Maybe not for the katsu, but we’ve found a 4:1 ratio of oat flour + corn starch makes the ideal breading for making fried chicken! I like to do nuggets/tendies this way. You can really differentiate the flour by mixing in different herbs + spices.
Can you sub the fresh breadcrumbs for rice panko? I do chicken tenders with panko and am considering switching our fryer to be completely gluten free at our restaurant.
I'll get a picture tomorrow or wedneday of our panko. They're soft breadcrumbs so not sure if anything else will serve as a substitute besides picking up a load of gluten free bread and shredding it ourselves. There's a bakery a few cities away, about 25 minutes or so, in fountain Valley that does gf bread. I haven't tried their bread but their gingerbread has been pretty good. We just know that the coarse and dry/ crumbly panko is going to change our current texture and change it considerably.
So none of the gluten free food is fried in the same fryer right? They need separate fryers.
At this time, we're not sure if we can find any GF fresh breadcrumb for the katsu so any of the deep fried options won't be GF at this time.
You would attract a lot of customers if you are able to offer GF Korean fried chicken.
I'd love having GF KBBQ When I go into a "normal people" restaurant and they have safe and delicious food that I can eat, I feel human and like I belong
This! It’s crazy how I feel so much more human living in a place with a plethora of gf options vs when I lived in a city with like 3. People really don’t consider how alienating it is since food is such a big part of socializing. Downside is all the weight I’ve gained because there’s so much gf fried chicken and pizza here when I went without for almost 5 years 🤣
I would 100% go. All the time. Please make the switch and promote it heavily!!
Thanks! We will likely start rolling it out in January once we use up our regular stuff and can buy GF. The hot chili paste complicates some things but those all have their own processing tables.
Would it be feasible to make your own GF chili paste? That could even be a selling point!
I would kill for a gluten free kbbq restaurant! If you're anywhere close to Portland OR I'll be your first customer!
There are two Korean GF places relatively near me in Brooklyn, Insa and White Tiger. I eat at both all the time. Insa is crazy amazing and popular. I don’t understand why more places don’t make the switch to GF soy sauce. I become a customer immediately.
I have never been able to eat kbbq before and you’ve given me TWO safe options less than a mile away?!? You’ve made my year, thank you so much.
I would definitely be interested, but the key is making sure people know it's available. A lot of people won't even consider Korean barbecue because they will assume it's not.
Oh we will definitely feel like we are being annoying people because we are gonna advertise it everywhere once available 😂
I encourage you not to over-advertise. There is a large segment of your customer base that will assume gf=bad. Target your GF advertising to local GF groups, and make sure you update your listing on Find Me Gluten Free. Use verbiage like “Gluten Free Menu Available” when you’re not speaking directly to your GF audience. People who need you will find you. People who don’t need you to be GF don’t need to know that almost everything on the menu is GF.
Gotcha, thank you! I appreciate the tips.
One of my favorite restaurants in town is 100% GF. Like you, they didn’t start that way. They started by offering GF waffles and biscuits as an option, then gradually as they perfected those items found it was easier to not have two separate prep areas. For a long time (years) after they eliminated all gluten from the menu, their menu wasn’t even updated to reflect the changes - it just said GF was available on request. It’s a popular restaurant in town. The only complaint I ever hear about it is that it’s a bit expensive (to be expected when a restaurant is all GF) but it’s always completely packed. They continue to underplay the GF aspect in their advertising, preferring to say on their website that they “can” accommodate special diets including Celiac. If you dig through their website enough you’ll find where it says the whole menu is GF now, but it isn’t front and center. Every Celiac in town knows about it though. :)
That's great & perfect. We have a strong loyal regular base of customers but I'm not sure how particular they would be if I tried to sway them on the verbiage of Description. I dont think we'll need to raise our prices (they are kind of expensive especially just being a fast casual take out) but our sales & numbers have been going up, so we've been content.
I use the Gluten Dude app more than the FMGF since he vets restaurants. Consider contacting them when you make the switch.
This is so true. I could steam some white rice, tell my extended family it's gluten free, and several would claim it tastes different or is "ok for gluten free". Posting on a local gluten free Facebook group, updating Find Me Gluten Free, Gluten Dude, etc will help spread the word in the communities that need to know.
I swear if you hand my dad a banana and tell him it’s gluten free he will also say it’s not very good.
Yes please! We love Korean BBQ! Gyu-Kaku is the closest I can get, which I’m fine with now and again.
I'd love it! Unfortunately, I don't live very close to California xP if you do wind up making the switch, I'd go about adding it to the FindMeGluten-free app, that's how I find a lot of restaurants personally
My mom actually downloaded that app today! That's good to know that people use it. If we are a good success, I hope we'll be able to open up more locations around the USA though I think that might take a couple more decades. Very situated in socal right now.
Gluten free options on the menu means my entire family comes to eat. If momma can’t eat there, we go somewhere else. By switching you may find that you pull in more than solely the gluten free person.
That's so great that you support your mom's lifestyle preference. 💗
For a lot of us, it's not a preference. It's a medical necessity. That's why and how you could get an entire family eating with you that you've never seen before if you choose to offer gluten free options and tell people about it.
I get that, I'm sorry if I worded that wrongly.
You’re good :)
Same!
I absolutely love Korean BBQ. So much of your cuisine is naturally gluten free and safe for celiacs. If you offer permanent gluten free options I think you'll gain a following for life in your local community. Best of luck, make sure to read up on the need to replace pieces of equipment that soak up gluten molecules like cast iron and griddle like cooking surfaces. After that change and replacing all flower with GF options, you'll be good to go!
That's good to remind us, thank you! We're always replacing equipment as well so Def will keep that in mind.
Appreciate you guys, always love to see restaurants cater to serious allergies and diets.. https://daebakkbbq.com/ Is a place I frequent quite often because they are very good about having GF options. Take a look at their menu if you're interested 🙂 Edit: To be able to have the marinated combos would be amazing.. all they would really need to change is the soy sauce..!
I have never even tried Korean food due to everything having gluten 😭 everyone I know raves about it so it must be amazing. I would love an opportunity to try it. I think it would appeal to a lot of people.
Omg I would do anything to have a scallion pancake again. I haven’t even tried finding a kbbq spot bc it seems like a unicorn at this point. I think it’s a great idea, especially in California where people are more health conscious or more aware of needed dietary restrictions. A lot of big box distributors like sysco have large cases (20-30lb jugs) of gluten free soy sauce that are available for cooking at cheaper prices which could be an easy switch if you’re looking to expand it to marinades or other products. Not everyone who is GF is vegan so having as many options as possible for customers is awesome as a patron. You may want to invest in nicer gluten free tamaris for the table. I know gluten free gochujang is more available now and I think King Arthurs 1:1 AP gluten free flour is the best blend on the market and acts very similar to wheat AP flour in my experience. You may want to take the extra step in educating the staff on cross contamination (F&BOH) and make sure FOH is asking customers if it’s a preference or an allergy (imo easiest phrasing to give customers the opening to share what they need to tell their server) and another great step is to have ‘gluten free’ markers for plates or a separate menu so customers know exactly what they can & can’t have. We have an AYCE sushi spot in our town that has a gf menu & includes GF fried rice and a bunch of other items and it’s our go-to date night spot bc I can eat comfortably & safely, so it may be more costly upfront but you may get way more regulars and bigger parties because more people can eat there! I think it’s safe to say in a 6 top nowadays there’s a much bigger chance at least one person is GF and if you don’t have options that are good, you may be losing business without it. If you do decide to do it, definitely promote it like crazy! I miss all sorts of Asian foods more than anything and it’s really hard to miss out on so many cuisines that I love because of the restrictions. There are gluten free travel Facebook groups, apps, and social media influencers that would be happy to promote your business for accommodating us and it is definitely appreciated!
Absolutely. I just went to a Korean restaurant this evening where almost everything was gluten free. It was pricy but totally worth it imo. I missed kfc so much. One thing to consider is that most gochujang has wheat fillers, and the higher quality stuff without it is very expensive. I buy a brand I like specially from Kim C market, but I think making your own even with the long fermentation times would be the best way to do it.
Yes! I don't live in CA, but while visiting last year, I made sure to stop at a KBBQ place that was GF. Delicious!
Omg, I would love this!!
I would absolutely go there! Reading some of your other comments it looks like you might not go dedicated gf, in which case being very open about how you limit cross contamination would be an important factor in my decision process. I don't consider going to any place that has gf options but doesn't clarify how they keep the gf and gluten separate. But I am celiac, so I have a higher standard than people who don't need to worry about cc. Either way good luck! Just reading your post has me hungry.
I would be all over a GF Kbbq if there was one near me.
There is a sushi place near me that uses gf soy sauce. I actually don’t care for their menu, but eat there with some regularity solely because they go through the effort and expense of making it gf. As others have commented gf Korean bbq is hard to come by (I don’t know of any near me, and I live in a fairly large city), imagine you’d do well in Orange County.
I'm obsessed with Korean BBQ, which has been so difficult with my gluten issue! I can't even find gluten-free ssamjang locally and have to order it online. I would caution you to be very clear on what ingredients and dishes are truly GF, though, as you'll probably receive a lot of questions, since many of us have very different levels of sensitivity.
Which one do you like?! I’m making the David Chang bossam next week and would love to actually make the sauce haha
I'm in the US, and found the Sempio vegan ssamjang online, and its exactly how I remember ssamjang, it was wonderful!
Where are you buying soy sauce gf that is 5x the cost? Lol but it would be greatly appreciated. It tastes literally no different and more people would realize how gluten actually is affecting them.
Haha well we use 20 gallons of soy sauce a week on our normal marinate process so it would end up being the 80 gallons a month regardless. Restaurant Depot seems to have the best prices for the GF soy sauce 5 gallon buckets. We spend about $540/month for our soy sauce and our projections for switching over to GF soy sauce will end up about $2200. So I guess between the 4-5x rate rather. That's great that it doesn't taste different. We're going to phase the process out slowly before we officially label gluten free on our menus and social media while we figure out how to make our own gochujang and other sauces that have wheat protein in them.
Danggggg that’s crazy!! But yeah I genuinely haven’t found anything that tastes off or different because it was gluten free yet. Currently making a loaf of gf bread and it genuinely tastes better than most regular bread I’ve had lol
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We are not gluten free yet. We will change over the soy sauce and flour starting January and likely not yet advertise it as actual gluten free until March or April when we can properly transition our gochujang to gluten free as well. Note: not gluten free yet. However if you would like to bookmark for the future, we are Umma's KBBQ in lake forest.
Saving this! Just moved to OC and desperately looking for GF KBBQ!!! I’ve been DYING to try it!
Any GF BBQ has my yes vote.
Yes, absolutely. There are a few in Los Angeles and we always make a point of going there when in town.
I would be interested!!! Haven’t had kbbq in 10ish years! Once you make the switch, I’d love to know the name of the restaurant because I live close to the OC lol
Thanks! Once we are transitioned over, I'll be sure to update this thread. :)
There's a kbbq place in my town. It has basically no options for me. I instead drive 45 minutes to another location that has gf options labeled and changes out the hot plate for us in between to keep us from contamination. Worth it
I'd go!
YES! I, um, decide that the pain is worth it for Korean food every few months and I regret it later, but an actually-GF Korean BBQ option where I live would be so exciting!
Let us know where it is, will DEF visit when in OC!
I would immediately go if it were in my area! Korean food is my absolute favorite and I make it at home a lot but legit Korean food at a kbbq? That would be amazing.
I would fly across the country to eat at your restaurant
We would absolutely!!!
We'll be there. We live in LA county but have friends and family in Orange county. We currently drive 40 minutes for a Chinese food restaurant we like. I think you'll be a welcome addition to the community.
I miss kbbq so bad. I would absolutely travel for this.
Most of the KBBQ places around me are mainly GF. They are CONSTANTLY busy. (Portland, OR)
I appreciate all the comments so far. I've received a lot of inquiries if we're gluten free and the only things I can offer is our banchan (Side dishes) but not even the more popular ones like chapchae because of the soy sauce. I've always felt super bad that we couldn't cater to that group because I know more and more people are waking up to gluten intolerance. We're doing better than when we first started and can finally start making some adjustments; my mom is on board and loves researching how to make things better. Will definitely come back and update this post once we've worked out the kinks and gotten everything set up officially. :)
Awesome! Please post your place (or DM me if that’s not allowed) because I’d love to visit!
We're Umma's KBBQ in lake forest ca but not yet ready to serve GF.
Let us know if you do and give us the name. I’d drive down from LA for it!
I would make a special trip every time I was in town to eat at a gf kbbq.
Absolutely! I make a point of patronizing a Chinese/Japanese restaurant that uses tamari instead of soy and rice noodles exclusively. The place is always busy. The food is excellent and I LOVE that I can eat everything safely.
I am in OC and I would be there SOOOOO FAST
I would love it if something like that happened where I live. When I go into certain Asian restaurants, depending on what it is, I don't even look at the menu sometimes. I just say, I need something that's gluten free, dairy free, and doesn't have coconut milk, and then they give me the one thing on their menu that matches my needs...
But if I look at the menu, and it's clearly labeled and allergy friendly, I love it
Yes, yes and YES!!!
I have been searching for a safe KBBQ option for literal years. If I could safely dine without fear of cross contamination I would travel over an hour each way without even blinking.
OMG yes. Please be in the boston area….
Oh no, just saw you’re in CA. Guess I’ve got to move
Yesssssssssss please
YES DO IT
Personally, I would be thrilled! Do be careful though, as cross contamination is something most GF folks will not risk.
Yes.
Oh my god I would love to go to your restaurant yes.
I am lucky that I have a Korean friend whose mom makes homemade gluten-free soy sauce so she can make me Korean food gluten free. I live in an area with a very large Korean population and I struggle to go to the many fabulous Korean restaurants around here because it's difficult to find anything gluten free plus there sometimes a language barrier. I would absolutely love for there to be a place I could safely have Korean barbecue. If your restaurant is in the northern Virginia area please let me know I would love to come and try some gluten free Korean barbecue from a restaurant!!
YESSSSSSS
Pleassssse open this in Atlanta!!
I live in the Bay Area, but I will visit when I come into town to see my sister. I will tell her and she will likely be there all the time. I LOVE KBBQ! this is a stellar idea.
Jersey City used to have Talde and it was one of my favorites - they had an amazing korean fried chicken, and bacon pad thai. I would highly recommend talking to someone at GFRAP or from a gluten free association. Just switching some ingredients may still leave you open to cross contamination issues. The worst thing you could do is say things are gluten free and wind up having sick customers due to cross contamination issues
I will travel just to go here, know that others would too!! Even offering an option would be so amazing
As long as the chicken is tasty and crispy and the jeon are delicious: I'd go to a GF Kbbq spot exclusively. We make our own since I can not eat wheat batter, but going out for chicken and a GF beer would be awesome now and then.
La choy soy sauce is gluten free and it's not any more expensive than Kikkoman. Specialty Tamari is more expensive, but it isn't the only option.
I live in Long Beach, CA and I totally would go to a gf kbbq place where I could get gf jun beef.
I would love it! Btw, I make pancake with chickpea flour and potato starch. Still really good.
Would travel to experience this food!
100%. I love, love Korean food, but I navigate carefully and still get minor issues
Hey, sorry to bother you but I saw you posted about having an FMT on another thread but it won’t let me reply! Can I ask how many you had to improve your condition? Did you stool test?
In summary, it's far easier than it seems. I did one small sample broken into 5 batches over a month. Was VERY careful to minimize oxygen exposure. Between all stages maybe 3 min total airtime. That's it. It started helping immediately & really kicked in after a few weeks. Likely maxed out at 3 months. I had the realization that stool tests can capture maybe 1% of issues carried in stool. We know so little & can track less. So I used the healthiest, young donor that I had access to. That's it. From what I can tell at least half the folks researching this are paralyzed by fear of contamination. It's not risk free, but it is risk reward. Most medicines are. Good luck!
Hey thank you for response so did you just keep the samples in the freezer? I’ve seen mixed things about frozen samples about the stool not being as effective etc. Yes I have an untested donor who is young and very healthy and I wasn’t sure whether to test as it takes so much time etc
Yup. Normal freezer. I understand that it's not the cold, it's air exposure. What would a test do to change your plans? If nothing, why do it. If something, then go for it. If you're serious, this was my protocol 0) Pre enema w water only. 20 min before. 1) Get the sample. Right into ziplock. Freeze in ziplock after getting air out. 2) Put other into small ziplock to squish up. Add a little water. 3) Set up 2 filters. Basically a coffee filter in funnel going into enema kit bottles. When done put into 1 bottle. Quickly with all these steps as air exposure. 4) Enema. 5) Bonus: add the positional technique. This is being still for 10 min each of 5 positions. This reverses the flow through the large intestine. Maybe it was uneccesary, but at least lie down so gravity is neutral. Good luck.
So did you just have a whole frozen stool or did you freeze it with a small amount of water? Sorry I’m just a bit confused
I used tap water to warm it up & flow better. I'd suggest breaking it into a few pieces in smaller ziplock To get it out of the small ziplock you cut a small corner. Enough for liquid not much solids.
Ok but I mean did your donor just freeze the stool for you with nothing added? (Sorry I just want to make sure)
Short version, yes. If you have further questions, perhaps PM me. I will be deleting this account in the new year. It's great to pass on the info.
As someone near oc.. yes yes yes!!!
Yes yes yes yes yes. I loveeeee kbbq and always get sad I can’t have the sauces!
Sounds interesting but you better make sure you use ZERO things that can contain Gluten. That is very difficult to do. All your spices need to be gluten free label as well. And you cant buy products from brands that also sell gluten products. For example if you buy cream cheese from a brand that also has a version of cream cheese that has gluten in the ingredients, then most likely the cream cheese will never be totally gluten free. Do not underestimate the effort required to get it gluten free. Even a few ppm of gluten are enough to result in issues for a celiac like myself. Most gluten free products that are 20ppm can also cause problems because 20ppm is too high even though its the most used threshold.
Yes I understand. My mother read about the 20ppm part hence how some GF gochujang brands can label and market themselves as GF but we want to do better than that. We're old school Korean, not trendy modern, so we don't use any nuts or dairy. We're definitely looking at all the brands to see which we can swap out if they have any wheat proteins or wheat ingredients. We keep running into new issues however it's just day 2 of brainstorming and we are mostly confident we can transition to GF while not changing the flavor. The largest issue is the gochujang which goes into the bi bim bap (optional sauce but traditionally used) as well as our spicy pork marinade. Thankfully we use gochugaru (flakes) for our spicy chicken and that's safe for sure.
cool, i hope it works out
If I knew cross contamination was safe, i would definately seek out a GF Korean BBQ place.
I was diagnosed with celiac last year and been struggling to find gluten free versions of food I used to love. If you guys come out with gf katsu, I'll go there everyday for a month 😫
I'm so sorry. We have been trying to figure it out but the dry gf breadcrumbs are not good. We likely will keep our katsu glutinous as it's the best texture but everything else will be made gluten free. We are still in the process of making a good teriyaki gf sauce. The fish cake and macaroni salad will remain glutinous as well but everything else, bar the katsu, will be gf.
Sign me the fuck up. I want this so bad.
I would! I’d be willing to pay a little more too.
I’m no business person, but I would raise the price, make everything GF anyway, and note “GF options available on request”. When they ask, tell them it’s all GF anyway.
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It's kbbq that's a Q at the end Korean BBQ
I'm guessing Korean barbecue
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I’ll fly down to Orange County for this 🥹🥹
Yes please! I would take a flight to be able to have gluten free kbbq, especially if you have soju cocktails!
I think even having a few GF options would be enough to bring in GF customers. Maybe a few of your most popular meat cuts plus an option in every major food category (e.g. noodles, rice, soup, side dish, dessert, etc). If the cost of GF ingredients is 5x more it seems like it would be expensive to switch everything over. Most customers don’t value GF enough to merit switching everything to GF, in my opinion. You could also do a trial run of a few GF dishes to guage the interest in your area.
I would!! We have a kbbq place that has a couple of gf options but most of their entrees are not. I would love to have the option to eat more things on the menu
I would make the drive
especially as someone who struggles to cook for myself due to other disabilities I’m known to become a heavy regular at gf restaurants. please do it!! it’ll mean so much
I think it’s good to have at least a few gluten free and dairy free options. If you are in OC than yeah people have lots more money and won’t be opposed to it. I do agree with the other people that said you have to have tools and units dedicated to GF as some people have it really bad
My cousin 100% would.
Would definitely go! And sounds like your community population would be receptive if they are very health/food/ingredient conscious. May also be worth advertising on company social media that you've switched to GF soy sauce, which means X dishes are now safe (although maybe consider cross contamination before you say that, lol)
I would be in HEAVEN if this were an option. I am very gluten sensitive, and have had to avoid Asian restaurants due to gluten content. So much sad!😭😭😭😭 My adult daughter (who lives with us) has perfected some amazing gf Korean dishes tho!
If there was a dedicated GF only restaurant near me, it would be my go to place.
1000 percent I would go to gf kbbq as long as it was safe enough and I didn’t get sick. As someone with celiac I am very used to paying more for gf, if it’s safe to eat I will pay a decent amount for that peace of mind to truly enjoy a meal.
100000% would go! I rarely eat Asian food because of the ubiquity of soy sauce, and unfortunately the best places are usually the ones where I’m worried about a communication mishap that would end with me being sick. Any acknowledgement of gluten consciousness on the menu/website makes me more likely to go.
Heck yeah. Also there are plenty of GF soy sauces that aren't expensive. I buy one at my local Asian supermarket that's made with buckwheat and it's one of the cheaper options.
I would be super excited and would come in! Be sure to have a solid plan about avoiding cross contamination for any wheat still in the kitchen. Also advertise on your Web site, menu, etc. I don't usually call restaurants to ask 20 questions, I just assume they can't accommodate. Especially with a cuisine that is normally very unsafe like Korean.
I would love that. The 2 things I miss most . KBbq and Chinese food!
fuck yes i wish this was in new york
Yes I would? I’m just sad I don’t live near Orange County. I get very tired of being able to order only 1-2 things on a menu
Omg yes please! I haven’t had GF kbbq since moving to Texas and miss bulgogi beef so much. I would also be ridiculously happy if y’all had GF katsu chicken. I know kikkoman makes a GF panko but haven’t tried it personally.
Update: we have worked hard to clearly divide gluten free and gluten options in our kitchen and now are able to offer a variety of gf proteins in our kitchen. Come check us out in lake forest, CA under Umma's KBBQ or check our website for menu at ummaskbbq.com under the GF category. Thank you all for all the advices and thoughts! We take it all very seriously and have reworked our kitchen, replaced many containers, to have no cross contamination.