Gluten-Free Korean Banchan Board
By the Gluten Free Recipes team ·
Assemble a vibrant and flavorful gluten-free Korean Banchan Board, featuring a delightful medley of textures and savory Korean-inspired tastes. This appetizer is perfect for sharing, offering a customizable spread that caters to various preferences.
At a glance: This medium party and appetizers recipe yields 8 servings in about 30 minutes (10 min prep, 20 min cook). It uses 9 ingredients — including kimchi, cream cheese, sesame oil — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Korean Banchan Board: When preparing this party and appetizers recipe, when preparing this recipe, it is crucial to ensure that all ingredients, particularly packaged items such as kimchi and any sauces or marinades used for optional additions, are certified gluten-free. Cross-contamination can occur if utensils or surfaces have come into contact with gluten-containing ingredients In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Korean Banchan Board: This recipe is naturally gluten-free by using corn tortilla chips and ensuring all other components, like kimchi and any optional additions, are certified gluten-free. It avoids all gluten-containing grains.
Ingredients
- 2 cups Kimchi, finely chopped
- 1 cup Cream cheese, softened
- 2 tbsp Sesame oil
- 1 tbsp Fresh chives, finely chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 bag Corn tortilla chips or certified GF crackers for serving
- 1 cup Marinated tofu, cubed (optional)
- 1 cup Pickled radishes (danmuji), sliced (optional)
Instructions
- 1
In a medium bowl, combine the softened cream cheese and finely chopped kimchi. Stir vigorously for about 2-3 minutes until the kimchi is evenly distributed throughout the cream cheese, creating a vibrant pink hue.
- 2
Add the sesame oil, chopped fresh chives, salt, and black pepper to the cream cheese and kimchi mixture. Continue to mix for another minute until all the seasonings are well incorporated and the aroma is fragrant.
- 3
Taste the mixture and adjust the salt and pepper as needed to achieve your desired flavor profile. The texture should be creamy with small, tender pieces of kimchi.
- 4
Transfer the banchan mixture to a serving dish, spreading it evenly. If using, arrange the cubed marinated tofu and sliced pickled radishes around the main mixture on the board for added visual appeal and flavor variety.
- 5
Serve the gluten-free Korean Banchan Board immediately with a side of crispy corn tortilla chips and certified gluten-free crackers. Guests can scoop the creamy banchan onto the chips or crackers for a delightful bite.
Nutrition (per serving)
Tips & Notes
- Don't over-mix once cream cheese is incorporated or the texture can turn gummy.
- Freezing tofu then thawing and pressing gives it a chewier, more absorbent texture.
- Make and refrigerate these up to 24 hours in advance; bring to room temperature before serving.
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