Is Korean bbq-style chik’n Gluten Free?

The Ingredient Breakdown

As a food scientist, I always look at the source of protein and the flavoring agents first when determining if a product is truly gluten-free. In this Korean bbq-style chik'n, the foundation is a blend of COOKED BROWN RICE and a PLANT BASED CHIK'N made from WATER and SOY PROTEIN CONCENTRATE. Soy protein is naturally gluten-free, so the main texture component passes the test.

The 'Korean BBQ' flavor profile comes from a complex blend of sauces and pastes. The primary suspect for gluten in Asian cuisine is usually soy sauce, but this recipe smartly utilizes TAMARI SOY SAUCE. Traditional soy sauce is fermented with wheat, but Tamari is a byproduct of miso making that uses little to no wheat, making it the gold standard for gluten-free Asian cooking. Furthermore, the GOCHUJANG HOT PEPPER PASTE is listed with ingredients like chili, cane sugar, and miso (made from soybeans and cultured rice), with no wheat flour in sight.

Even the RICE VINEGAR and CORNSTARCH are safe bets; cornstarch is derived from corn, not wheat. While the product contains SOY LECITHIN and SOYBEAN OIL, these are derivatives of the soybean and do not contain gluten proteins. The only allergens flagged on the label are Sesame and Soy.

Nutritional Value

From a nutritional standpoint, this meal is a moderate option. The primary carbohydrate source is COOKED BROWN RICE and RICED CAULIFLOWER, offering a mix of complex carbohydrates and fiber. The protein content is driven by the SOY PROTEIN CONCENTRATE, which provides a complete amino acid profile similar to meat.

Regarding sugars, the product contains BROWN SUGAR and CANE SUGAR found in the seasoning and gochujang. While not a 'low sugar' product, the amount is typical for a sweet and savory sauce. The fats come primarily from CANOLA OIL and SESAME OIL, which are standard cooking oils. This meal fits well within a balanced diet, offering a decent amount of vegetables (carrots, edamame, spinach) alongside the protein base.