35+ Delicious Friday Low Sodium Korean Recipes for a Healthier Weekend Feast

Korean cuisine is known for its vibrant flavors, rich broths, and diverse range of dishes.

Whether it’s a comforting bowl of soup, a sizzling grilled meat dish, or a savory stir-fry, Korean food offers a tantalizing mix of sweet, salty, and umami notes that make it incredibly satisfying.

However, traditional Korean recipes often rely on higher sodium content to achieve their distinctive flavors.

If you’re looking to enjoy the best of Korean cooking while maintaining a healthier, low-sodium lifestyle, you’re in the right place!

In this article, we’ve gathered 35+ Friday low-sodium Korean recipes that are perfect for enjoying a delicious Korean meal without compromising on taste.

From savory stews to flavorful stir-fries and grilled delights, these recipes are packed with authentic flavors while keeping your sodium intake in check.

Whether you’re planning a cozy dinner or a special weekend feast, these recipes offer a healthier twist on beloved Korean classics, making your Friday night dinner both nutritious and delicious.

35+ Delicious Friday Low Sodium Korean Recipes for a Healthier Weekend Feast

Low-sodium Korean recipes are a wonderful way to enjoy the rich flavors of Korean cuisine without the health concerns associated with high sodium intake.

With these 35+ Friday low-sodium Korean recipes, you can dive into a world of aromatic broths, crispy grilled dishes, and hearty stews that are all tailored to help you maintain a balanced and healthy diet.

By making a few simple adjustments, such as using low-sodium soy sauce, reducing the use of salt, and opting for fresh ingredients, you can still savor the distinctive tastes of Korea’s culinary treasures.

So, next Friday, why not try one of these recipes and bring a healthy, flavorful Korean meal to your table? Your taste buds—and your health—will thank you!

Low Sodium Korean Beef Bulgogi

Beef Bulgogi is a beloved Korean dish, typically made with marinated beef, vegetables, and a flavorful sauce. This low-sodium version reduces the traditional soy sauce content while still maintaining the savory umami flavor. The marinade uses fresh ingredients like garlic, sesame oil, and a touch of honey, ensuring a balanced and healthier meal. This dish can be served with steamed rice and a variety of side dishes, making it a well-rounded meal perfect for a Friday night.

Ingredients:

• 1 lb (450g) thinly sliced beef (rib-eye or sirloin)
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 1/4 cup grated pear (optional, for sweetness)
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tbsp rice vinegar
• 1 tsp black pepper
• 1 medium onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1 tbsp sesame seeds (optional, for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large bowl, combine the low-sodium soy sauce, sesame oil, honey, grated pear, garlic, ginger, rice vinegar, and black pepper to create the marinade.
2. Add the sliced beef into the marinade, ensuring each piece is well-coated. Let it sit for at least 30 minutes, preferably up to 1 hour for better flavor.
3. Heat a skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes, until the beef is cooked through.
4. Add the sliced onions and bell peppers to the pan and cook for an additional 2 minutes until the vegetables are slightly softened.
5. Garnish with sesame seeds and chopped green onions before serving.

Low Sodium Korean Beef Bulgogi is a flavorful and healthier alternative to the traditional recipe, offering a delicious mix of tender beef and crispy vegetables with a rich marinade. The reduced sodium content makes it suitable for those watching their sodium intake, without compromising on taste. This dish is perfect for a cozy Friday night dinner and pairs wonderfully with a side of steamed brown rice or a simple green salad. Enjoy the flavors of Korea while keeping your meals heart-healthy and full of flavor.

Low Sodium Korean Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae, a popular Korean stew made from fermented kimchi, tofu, and vegetables, is known for its deep, tangy, and spicy flavors. This low-sodium version reduces the use of high-sodium ingredients like gochujang and soy sauce but still delivers the signature comfort and richness of the dish. It’s perfect for a Friday evening when you’re craving something warm, hearty, and a little spicy, but with a focus on lower sodium levels for better health.

Ingredients:

• 1 cup aged kimchi (preferably fermented for a few weeks)
• 1/2 lb (225g) firm tofu, cut into cubes
• 1/2 onion, sliced
• 1 zucchini, sliced into half-moons
• 2 cups low-sodium vegetable broth
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp gochugaru (Korean red pepper flakes)
• 1 tsp ginger, grated
• 1 tbsp rice vinegar
• 1 green onion, chopped (for garnish)
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the kimchi, onion, and zucchini to the pot and cook for 3-4 minutes until the vegetables begin to soften.
3. Pour in the low-sodium vegetable broth, low-sodium soy sauce, and rice vinegar. Bring to a boil, then reduce the heat to low and let it simmer for 15 minutes.
4. Add the tofu cubes and gochugaru (Korean red pepper flakes) to the pot. Stir gently to combine, and let the stew simmer for another 5-7 minutes.
5. Taste and adjust seasoning if needed, adding a bit more soy sauce or gochugaru for more flavor.
6. Garnish with chopped green onions and sesame seeds before serving.

Low Sodium Korean Kimchi Jjigae is a great option for those who love the comforting, spicy depth of traditional kimchi stew but want a healthier version with reduced sodium. The tangy kimchi pairs beautifully with the tender tofu and zucchini, making it a satisfying and nourishing dish. The simplicity of the ingredients ensures the stew remains light, yet full of flavor. Perfect for a Friday evening meal, this stew can be enjoyed on its own or with a bowl of steamed rice for a more substantial meal.

Low Sodium Korean Grilled Chicken (Dak-galbi)

Dak-galbi is a Korean grilled chicken dish typically marinated in a flavorful combination of spicy, sweet, and savory ingredients. This low-sodium version eliminates most of the traditional sodium-heavy elements like soy sauce and salt while maintaining all the vibrant flavors. The chicken is marinated in a blend of fresh ingredients like garlic, ginger, and apple, which not only tenderize the meat but also infuse it with rich, delicious flavor. Perfect for grilling or pan-frying, it’s an easy and healthy Friday night dinner option.

Ingredients:

• 4 boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp grated apple (for sweetness)
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp gochujang (optional for heat)
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 tbsp sesame seeds (optional, for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large bowl, mix the low-sodium soy sauce, honey, rice vinegar, sesame oil, grated apple, garlic, ginger, and gochujang (if using). Stir until well combined.
2. Add the chicken pieces to the marinade, making sure each piece is well coated. Let it marinate for at least 30 minutes, or up to 1 hour in the refrigerator.
3. Heat a non-stick skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, turning occasionally, until the chicken is fully cooked and golden brown.
4. Add the sliced onion and bell pepper to the pan and cook for an additional 2-3 minutes, until the vegetables are tender.
5. Garnish with sesame seeds and chopped green onions before serving.

Low Sodium Korean Grilled Chicken (Dak-galbi) is a flavorful, satisfying dish that brings the best of Korean cuisine to your table without overwhelming your body with sodium. The sweet and savory marinade, combined with the tender grilled chicken and crisp vegetables, offers a perfect balance of flavors and textures. Whether you choose to grill or pan-fry, this dish is an excellent choice for a Friday night meal that is both healthy and delicious. Paired with a side of brown rice or steamed vegetables, it makes for a balanced and enjoyable dinner.

Low Sodium Korean Spicy Tofu Stir-Fry (Dubu Jorim)

Dubu Jorim is a classic Korean side dish made with tofu that is simmered in a flavorful, spicy soy-based sauce. This low-sodium version cuts back on the soy sauce and uses healthier alternatives without sacrificing the dish’s signature bold flavors. The tofu soaks up the marinade, becoming tender and delicious, while the green onions and sesame oil provide a fresh and aromatic finish. This dish can be served as an appetizer or side dish alongside your favorite Korean main courses.

Ingredients:

• 1 block firm tofu, drained and cut into cubes
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp honey or agave syrup
• 2 garlic cloves, minced
• 1/2 tsp ground black pepper
• 1 tbsp gochujang (Korean chili paste, optional for heat)
• 1/2 onion, sliced thinly
• 1/2 tsp sesame seeds (optional for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a small bowl, mix the low-sodium soy sauce, rice vinegar, sesame oil, honey, garlic, black pepper, and gochujang (if using). Stir to combine.
2. Heat a non-stick skillet over medium heat and add the tofu cubes. Cook for 5-7 minutes, turning occasionally until the tofu becomes lightly golden and crispy on all sides.
3. Add the sliced onion to the skillet and cook for another 2 minutes until it softens slightly.
4. Pour the sauce over the tofu and onions, stirring to coat everything evenly. Let it simmer for 3-4 minutes until the sauce thickens slightly.
5. Garnish with sesame seeds and chopped green onions before serving.

Low Sodium Korean Spicy Tofu Stir-Fry (Dubu Jorim) is a flavorful and healthier option for tofu lovers. By reducing the sodium and using fresh, simple ingredients, this dish retains all the essential flavors that make Korean food so delicious—spicy, savory, and aromatic. It’s a great side dish to accompany rice, noodles, or grilled meats. This tofu stir-fry is an excellent choice for those looking for a satisfying, nutritious, and low-sodium meal to enjoy any day of the week, especially on a Friday when you want something light but full of flavor.

Low Sodium Korean Cucumber Salad (Oi Muchim)

Oi Muchim is a refreshing and spicy Korean cucumber salad that is often served as a side dish. This low-sodium version keeps the crispness of the cucumber while reducing the soy sauce and salt content. The dish is traditionally made with a tangy, spicy dressing and complemented with garlic, sesame oil, and a hint of sugar. It’s a perfect balance of flavors—crunchy, savory, and slightly sweet. The low-sodium take makes it an ideal healthy addition to any Korean meal, particularly for those looking to reduce their salt intake.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp gochugaru (Korean red pepper flakes)
• 1 tsp honey or sugar
• 2 garlic cloves, minced
• 1/4 tsp ground black pepper
• 1 tbsp sesame seeds (optional, for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine the low-sodium soy sauce, sesame oil, rice vinegar, gochugaru, honey, garlic, and black pepper. Stir to mix until the honey dissolves.
2. Place the cucumber slices into a large mixing bowl. Add the dressing and toss until the cucumbers are evenly coated.
3. Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
4. Garnish with sesame seeds and chopped green onions before serving.

Low Sodium Korean Cucumber Salad (Oi Muchim) is the perfect side dish for a Korean meal, offering a crunchy, refreshing contrast to heavier main dishes. The low-sodium version keeps the classic taste while reducing unnecessary salt. This dish is easy to prepare, and its bright, tangy flavors make it a delightful addition to any meal, especially as a light start to your Friday dinner. The combination of garlic, sesame oil, and gochugaru provides just the right amount of spice and depth without overwhelming the palate.

Low Sodium Korean Vegetable Pancakes (Jeon)

Jeon, or Korean savory pancakes, are a popular dish often filled with vegetables, meat, or seafood. This low-sodium version focuses on a variety of fresh vegetables and uses minimal salt while still delivering the savory flavor that Jeon is known for. The pancakes are crispy on the outside and tender on the inside, making them a perfect appetizer or snack. This dish is versatile, so feel free to swap in different veggies depending on what you have on hand, making it a great choice for a healthy, low-sodium Friday meal.

Ingredients:

• 1 medium zucchini, grated
• 1/2 cup shredded carrots
• 1/2 onion, thinly sliced
• 1/2 cup spinach, chopped
• 1/2 cup low-sodium flour (or whole wheat flour)
• 1/4 cup water
• 1 egg
• 1 tsp sesame oil
• 1/2 tsp low-sodium soy sauce
• 1/4 tsp ground black pepper
• 1 tbsp vegetable oil (for frying)
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. In a large bowl, combine the grated zucchini, shredded carrots, sliced onion, and chopped spinach. Add the low-sodium flour and mix well.
2. Crack the egg into the bowl and add the water, sesame oil, low-sodium soy sauce, and black pepper. Stir everything together until well combined to form a batter.
3. Heat the vegetable oil in a non-stick skillet over medium heat. Spoon a small amount of the batter into the pan, pressing down slightly to form a pancake. Cook for about 3-4 minutes per side, until golden brown and crispy.
4. Repeat with the remaining batter, adding more oil to the skillet as needed.
5. Garnish the pancakes with sesame seeds before serving.

Low Sodium Korean Vegetable Pancakes (Jeon) are a great way to enjoy a classic Korean snack without the excess sodium. With a mix of fresh vegetables, these pancakes are a healthy and delicious option for those who are mindful of their salt intake. They’re light yet satisfying, making them perfect as an appetizer or a main dish when served with a side of rice or kimchi. The crispy texture and savory flavor make this dish an ideal choice for a quick, low-sodium Friday meal that will please the whole family.

Low Sodium Korean Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae is a beloved Korean stew made with kimchi, tofu, and vegetables. This low-sodium version significantly reduces the amount of salty seasonings, such as soy sauce, while keeping the deep, fermented flavors of the kimchi. The stew is hearty, comforting, and full of rich flavors that develop through slow simmering. Ideal for a Friday night dinner, this dish is perfect for warming up after a long week while still keeping the sodium levels in check. The addition of tofu provides a soft contrast to the bold and spicy kimchi, making it both nutritious and satisfying.

Ingredients:

• 1 cup well-fermented kimchi, chopped
• 1 block firm tofu, cut into cubes
• 1/2 onion, sliced
• 1/2 zucchini, sliced
• 2 garlic cloves, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/2 tsp gochugaru (Korean red pepper flakes)
• 2 cups low-sodium vegetable broth
• 1/4 tsp ground black pepper
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the garlic and onion, sautéing for 2 minutes until fragrant.
2. Add the chopped kimchi and gochugaru, and stir to combine. Cook for another 3-4 minutes, letting the kimchi develop a deeper flavor.
3. Pour in the low-sodium vegetable broth and low-sodium soy sauce, bringing the mixture to a boil.
4. Once boiling, reduce the heat and add the tofu and zucchini slices. Simmer for 10-15 minutes, allowing the flavors to meld together.
5. Season with black pepper to taste and garnish with green onions before serving.

Low Sodium Korean Kimchi Stew (Kimchi Jjigae) is a perfect balance of tangy, spicy, and savory flavors. By using a reduced-sodium broth and soy sauce, this version of the classic Korean stew is heartwarming and healthier without losing its signature punch. It’s a fantastic option for a Friday night meal—spicy and satisfying yet light enough for a weeknight dinner. The tofu provides a soft texture that complements the robust kimchi, and the overall dish is comforting, rich in flavor, and good for the heart.

Low Sodium Korean Beef Bulgogi (Beef Stir-Fry)

Bulgogi is one of Korea’s most iconic dishes, typically made with marinated beef that’s grilled or stir-fried. This low-sodium version uses a reduced amount of soy sauce and sweeteners to make it healthier without sacrificing the signature rich, savory flavor. The beef is tender, flavorful, and perfectly complemented by the sweetness of the pear and the aromatics of garlic and sesame oil. This low-sodium bulgogi is a great choice for a quick and delicious dinner, especially when you crave Korean flavors without the extra salt.

Ingredients:

• 1 lb (450g) thinly sliced beef (rib-eye or sirloin works well)
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey or agave syrup
• 1/2 Asian pear, grated (for sweetness and tenderizing)
• 2 garlic cloves, minced
• 1/4 tsp ground black pepper
• 1 small onion, thinly sliced
• 1 tbsp sesame seeds (optional for garnish)
• 2 green onions, chopped (for garnish)

Instructions:

1. In a large bowl, combine the low-sodium soy sauce, rice vinegar, sesame oil, honey, grated pear, garlic, and black pepper. Stir until the honey dissolves.
2. Add the sliced beef to the marinade and mix to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
3. Heat a non-stick skillet or wok over medium-high heat. Add the marinated beef along with any excess marinade, and stir-fry for 4-5 minutes until the beef is cooked through and slightly caramelized.
4. Add the sliced onion and cook for another 2 minutes until it softens.
5. Garnish with sesame seeds and chopped green onions before serving.

Low Sodium Korean Beef Bulgogi offers all the bold, savory flavors of the traditional dish while reducing sodium levels for a healthier, heart-friendly meal. The marinade, made with a mix of pear, sesame oil, and a touch of sweetness, tenderizes the beef and infuses it with deep flavors. It’s a quick and easy recipe that doesn’t compromise on taste and is perfect for a delicious, low-sodium Friday dinner. Serve it with rice or lettuce wraps for a complete, satisfying meal.

Low Sodium Korean Seaweed Soup (Miyeok Guk)

Miyeok Guk is a traditional Korean seaweed soup often eaten on birthdays or after childbirth. It’s known for its rich, nourishing properties, and this low-sodium version focuses on the umami of the seaweed while reducing the salt content. The broth is made using a combination of low-sodium vegetable broth and a small amount of fish sauce, ensuring the soup remains full of flavor while being lighter on the sodium. This nourishing soup is both hydrating and comforting, making it a perfect dish for a light and healthy Friday dinner.

Ingredients:

• 1/2 cup dried miyeok (seaweed)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp low-sodium fish sauce (optional)
• 4 cups low-sodium vegetable broth
• 1 tsp low-sodium soy sauce
• 1/2 tsp ground black pepper
• 1 tbsp sesame seeds (optional for garnish)
• 1 boiled egg (optional, for garnish)

Instructions:

1. Soak the dried miyeok in water for about 20-30 minutes, then drain and cut into shorter lengths if necessary.
2. In a pot, heat the sesame oil over medium heat. Add the garlic and sauté for about 2 minutes until fragrant.
3. Add the soaked seaweed to the pot and stir-fry for 2-3 minutes.
4. Pour in the low-sodium vegetable broth, fish sauce (if using), low-sodium soy sauce, and black pepper. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
5. Garnish with sesame seeds and a boiled egg (optional) before serving.

Low Sodium Korean Seaweed Soup (Miyeok Guk) is a light and nourishing dish that provides a wealth of vitamins and minerals from the seaweed. This version reduces sodium while maintaining the depth of flavor essential to the dish. The soup is comforting and satisfying, especially for a light yet nutritious meal to close out the week. It’s a great option for anyone seeking a healthy, low-sodium Korean dish, packed with beneficial nutrients and ideal for keeping sodium intake in check.

Low Sodium Korean Spicy Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae is a flavorful, spicy Korean stew made with silken tofu, vegetables, and a rich broth. This low-sodium version eliminates the high-salt ingredients, like regular soy sauce and broth, without sacrificing the dish’s signature richness and spiciness. The tofu is tender and absorbs the umami from the spices, while the gochujang (Korean chili paste) provides the perfect balance of heat and depth. With the added benefits of tofu as a protein source, this dish is both satisfying and low in sodium, making it a wonderful choice for a healthy Friday night meal.

Ingredients:

• 1 block silken tofu, cut into cubes
• 1/2 onion, thinly sliced
• 1/2 zucchini, sliced
• 1 cup mushrooms, sliced (shiitake or button)
• 2 garlic cloves, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp low-sodium soy sauce
• 1/2 tsp sesame oil
• 2 cups low-sodium vegetable broth
• 1 tsp gochugaru (Korean red pepper flakes)
• 1/4 tsp black pepper
• 1 egg (optional, for garnish)
• Chopped green onions (for garnish)

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the garlic, onions, and zucchini, sautéing for 3-4 minutes until they soften.
2. Stir in the mushrooms and cook for an additional 2-3 minutes.
3. Add the gochujang, low-sodium soy sauce, and gochugaru, stirring to coat the vegetables with the spices.
4. Pour in the low-sodium vegetable broth and bring to a boil.
5. Reduce the heat and gently add the tofu cubes. Simmer for 10 minutes, allowing the tofu to soak in the flavors.
6. Optionally, crack an egg into the stew and let it cook for 2-3 minutes, until the egg white is set but the yolk remains runny.
7. Garnish with chopped green onions before serving.

Low Sodium Korean Spicy Tofu Stew (Sundubu Jjigae) is the perfect balance of spicy, savory, and soothing. With the use of low-sodium broth and soy sauce, this version allows you to enjoy the hearty richness of a traditional Korean stew without the excess salt. The tofu absorbs all the bold flavors while providing a smooth texture that contrasts beautifully with the spicy broth. This dish is ideal for a Friday night, offering comfort and warmth while keeping sodium levels in check.

Low Sodium Korean Pork Stir-Fry (Jeyuk Bokkeum)

Jeyuk Bokkeum is a Korean stir-fry made with pork, vegetables, and a sweet and spicy marinade. Traditionally, this dish is rich in sodium, but this low-sodium version uses reduced-sodium soy sauce and other healthier substitutes to keep the flavor intact. The pork is tender and flavorful, with a spicy kick from gochujang and a touch of sweetness from fruit puree. It’s a great way to enjoy a classic Korean dish with less salt, making it perfect for those looking for a flavorful and healthier Friday night dinner.

Ingredients:

• 1 lb (450g) thinly sliced pork shoulder or pork loin
• 1 tbsp low-sodium soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp honey or agave syrup
• 2 garlic cloves, minced
• 1/2 tsp sesame oil
• 1/2 onion, sliced
• 1/2 bell pepper, sliced
• 1/2 carrot, julienned
• 1 tbsp low-sodium vegetable broth
• 1/4 tsp ground black pepper
• 1 tbsp sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions:

1. In a bowl, combine the low-sodium soy sauce, gochujang, rice vinegar, honey, garlic, and black pepper. Stir to create a marinade.
2. Add the sliced pork to the marinade and toss to coat. Let it marinate for at least 20 minutes in the fridge.
3. Heat sesame oil in a large pan or wok over medium-high heat. Add the marinated pork and stir-fry for 4-5 minutes until browned and cooked through.
4. Add the onion, bell pepper, and carrot to the pan, stir-frying for another 3-4 minutes until the vegetables are tender but still crisp.
5. Pour in the low-sodium vegetable broth to deglaze the pan, and cook for another 2 minutes, allowing the sauce to thicken slightly.
6. Garnish with sesame seeds and green onions before serving.

Low Sodium Korean Pork Stir-Fry (Jeyuk Bokkeum) captures the essence of the traditional Korean dish with its perfect balance of sweetness, spice, and savory flavors. By using low-sodium soy sauce and vegetable broth, this version is lighter on sodium while still providing a rich and satisfying meal. The stir-fried pork is tender and juicy, paired with crisp vegetables for a delicious and healthy dinner. This dish is quick and easy to prepare, making it an ideal option for a busy Friday night when you want something tasty without the extra salt.

Low Sodium Korean Sweet Potato Noodles (Japchae)

Japchae is a beloved Korean dish made with stir-fried sweet potato noodles, vegetables, and a savory-sweet sauce. This low-sodium version is perfect for those looking to enjoy the dish’s signature flavors without excessive sodium. The noodles are soft and chewy, while the vegetables provide a fresh, crunchy contrast. A mixture of low-sodium soy sauce and a touch of sesame oil gives the dish its characteristic flavor, making this low-sodium Japchae a perfect option for a light, colorful, and satisfying Friday dinner.

Ingredients:

• 8 oz sweet potato noodles (dangmyeon)
• 1/2 onion, sliced
• 1/2 bell pepper, sliced
• 1/2 carrot, julienned
• 1 cup spinach, blanched
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp honey or agave syrup
• 1/4 tsp ground black pepper
• 1 tbsp sesame seeds (optional for garnish)
• Chopped green onions (for garnish)

Instructions:

1. Cook the sweet potato noodles according to package instructions. Drain and set aside.
2. In a large pan, heat sesame oil over medium heat. Add the onions, bell peppers, and carrots, stir-frying for 3-4 minutes until they begin to soften.
3. Add the cooked noodles to the pan with the vegetables, stirring to combine.
4. In a small bowl, mix the low-sodium soy sauce, rice vinegar, honey, and black pepper. Pour this sauce over the noodles and vegetables, stirring well to coat everything.
5. Add the blanched spinach and cook for another 2-3 minutes until everything is heated through.
6. Garnish with sesame seeds and chopped green onions before serving.

Low Sodium Korean Sweet Potato Noodles (Japchae) is a flavorful, colorful, and healthy dish that can easily be made lighter by using low-sodium soy sauce and a modest amount of sesame oil. The chewy sweet potato noodles soak up the savory-sweet sauce, creating a satisfying dish that is both light and filling. The fresh vegetables add texture and nutrients, making Japchae a wonderful option for a balanced Friday night dinner. It’s quick to prepare and can be customized with your favorite vegetables, making it versatile and delicious.

Low Sodium Korean Grilled Mackerel (Godeungeo Gui)

Grilled mackerel, or Godeungeo Gui, is a simple yet delicious Korean dish where fish is seasoned with a flavorful marinade and grilled to perfection. In this low-sodium version, we reduce the salt content by opting for low-sodium soy sauce and minimizing the use of salt, while still preserving the savory umami of the fish. The grilled mackerel is crispy on the outside and tender on the inside, paired with a mild but aromatic marinade that enhances its natural flavors. This dish is a great option for a healthy, low-sodium Friday dinner that is packed with omega-3 fatty acids and protein.

Ingredients:

• 2 whole mackerel, cleaned and gutted
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or agave syrup
• 1 garlic clove, minced
• 1/4 tsp ground black pepper
• Lemon wedges (for serving)
• Chopped green onions (for garnish)

Instructions:

1. In a small bowl, combine the low-sodium soy sauce, rice vinegar, sesame oil, honey, garlic, and black pepper to create the marinade.
2. Pat the mackerel dry with a paper towel, then lightly score both sides of the fish to allow the marinade to penetrate.
3. Brush the marinade generously over the fish, ensuring it is evenly coated. Let the fish marinate for at least 15 minutes.
4. Preheat the grill or grill pan over medium heat. Place the mackerel on the grill and cook for 5-7 minutes per side, or until the skin is crispy and the flesh is cooked through.
5. Serve the grilled mackerel with lemon wedges and garnish with chopped green onions.

Low Sodium Korean Grilled Mackerel (Godeungeo Gui) is a wonderful way to enjoy the delicious flavors of Korean grilling while keeping sodium levels low. The fish is rich in healthy fats and protein, making it both nutritious and satisfying. The combination of sesame oil and rice vinegar creates a subtle, tangy flavor, while the honey adds a touch of sweetness to balance the savory marinade. This dish is perfect for a light and flavorful Friday dinner, offering a healthy alternative to more sodium-heavy seafood dishes.

Low Sodium Korean Rice Cake Soup (Tteokguk)

Tteokguk is a traditional Korean soup often enjoyed during the New Year, symbolizing the gaining of a year in age. It features chewy rice cakes in a savory broth. This low-sodium version reduces the sodium content by using low-sodium broth and soy sauce, maintaining the integrity of the soup’s rich flavor. The rice cakes are soft and chewy, floating in a delicate broth that is flavored with garlic, ginger, and a touch of sesame oil. This hearty yet light dish makes for a comforting and wholesome meal on a Friday night.

Ingredients:

• 2 cups sliced rice cakes (tteok)
• 4 cups low-sodium beef or vegetable broth
• 1 tbsp low-sodium soy sauce
• 1/2 tsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 egg (optional)
• Chopped green onions (for garnish)
• 1/2 tsp black pepper

Instructions:

1. Soak the rice cakes in warm water for 20-30 minutes if they are frozen or hardened.
2. In a pot, heat the low-sodium broth over medium heat. Add the garlic, ginger, and low-sodium soy sauce, stirring to combine.
3. Bring the broth to a gentle boil, then add the rice cakes. Cook for 5-7 minutes, or until the rice cakes become soft and chewy.
4. If using an egg, crack the egg into the soup and let it cook for 2-3 minutes, until the egg whites are fully set.
5. Drizzle sesame oil over the soup and season with black pepper.
6. Garnish with chopped green onions before serving.

Low Sodium Korean Rice Cake Soup (Tteokguk) is a light yet flavorful dish that brings the comforting taste of Korean home cooking to your table without the excess sodium. The chewy rice cakes absorb the delicate flavors of the broth, while the addition of garlic, ginger, and sesame oil provides an aromatic and savory depth. This soup is perfect for a Friday night meal, offering nourishment and warmth while being mindful of sodium intake. It’s a delicious way to enjoy a Korean classic, whether for a special occasion or just a simple weeknight treat.

Low Sodium Korean Beef Stew (Galbitang)

Galbitang is a traditional Korean beef rib soup that is rich, comforting, and often served with steamed rice. This low-sodium version lightens up the dish without losing any of the flavor. The beef ribs are simmered until tender in a mild broth made with low-sodium ingredients, allowing the natural flavors of the beef to shine. A touch of garlic, ginger, and green onions adds complexity to the broth. This hearty yet light stew is perfect for a Friday evening when you’re craving something filling but low in sodium.

Ingredients:

• 2 lbs beef short ribs
• 6 cups low-sodium beef broth
• 1/2 onion, sliced
• 4 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 1 tbsp low-sodium soy sauce
• 1/2 tsp black pepper
• 2 tsp sesame oil
• Chopped green onions (for garnish)
• 1 tbsp salt (optional, for personal taste)

Instructions:

1. In a large pot, bring the beef short ribs to a boil in a pot of water. Once it boils, discard the water to remove any impurities from the meat.
2. Add the low-sodium beef broth, onion, garlic, and ginger to the pot. Bring it to a boil again and then reduce the heat to low.
3. Simmer the beef ribs for 1.5 to 2 hours, until the meat is tender and easily falls off the bone.
4. Add the low-sodium soy sauce, black pepper, and sesame oil. Taste the broth and adjust seasoning, adding salt if needed.
5. Garnish with chopped green onions before serving.

Low Sodium Korean Beef Stew (Galbitang) offers a comforting and rich taste of Korean cuisine without the high sodium content typically found in traditional recipes. The slow-cooked beef ribs provide a tender texture, while the broth is infused with savory garlic, ginger, and soy sauce flavors. This dish is perfect for a relaxing Friday dinner, offering warmth and satisfaction with a lighter, healthier touch. By reducing the sodium and letting the natural flavors of the beef shine, this Galbitang recipe is a great choice for those seeking a low-sodium alternative to a Korean classic.

Note: More recipes are coming soon!