Dae Gee Korean BBQ

Mandoo wrappers are traditionally made with wheat flour, and the soy‑vinegar dipping sauce likely contains regular soy sauce, both of which contain gluten; plus the shared kitchen and prep areas increase cross‑contamination risk.

The gochujang sauce commonly contains wheat (often via soy sauce or malt), and the restaurant uses shared fryers, prep areas, and a shared kitchen without a dedicated gluten‑free protocol, creating high cross‑contamination risk.

The pancakes are made with a wheat-based batter and are cooked in a shared fryer and prep area, creating a high risk of gluten cross‑contamination.

Korean BBQ marinades typically include soy sauce, which contains wheat, and the restaurant has a shared kitchen and grill with no dedicated gluten‑free protocols, creating a high risk of gluten cross‑contamination.