50+ Delicious Holiday Low-Sodium Korean Recipes to Try This Season

The holiday season is a time for celebration, family gatherings, and, of course, delicious food.

However, many holiday meals are often loaded with sodium, which can leave you feeling bloated or uncomfortable after indulging.

If you’re looking for ways to enjoy your festive feasts without the extra salt, why not try incorporating some low-sodium Korean recipes into your holiday menu?

Korean cuisine is known for its complex flavors, using ingredients like fermented vegetables, fresh herbs, and umami-rich seasonings, but it doesn’t always have to rely on salt to create bold flavors.

In this blog, we’ll explore over 50 low-sodium Korean recipes that are perfect for the holiday season.

From savory stews and soups to tangy kimchi and spicy rice cakes, these dishes will bring a new twist to your holiday meals while keeping your sodium intake in check.

50+ Delicious Holiday Low-Sodium Korean Recipes to Try This Season

Incorporating low-sodium Korean recipes into your holiday meals can be a game changer for your health without sacrificing flavor.

By focusing on fresh ingredients, vibrant herbs, and the power of fermentation, you can create dishes that are not only delicious but also heart-healthy.

Whether you’re hosting a big holiday dinner or simply looking for new dishes to try, these 50+ low-sodium Korean recipes offer a variety of options to suit every taste.

From comforting stews to vibrant banchan, these recipes will ensure your holidays are filled with flavor, joy, and health-conscious choices.

So go ahead and indulge in these nutritious and flavorful dishes this holiday season, knowing you’re taking care of yourself and your loved ones!

Low-Sodium Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a flavorful and hearty Korean stew made with kimchi, tofu, and vegetables. This low-sodium version is perfect for those watching their salt intake, but it still packs the umami punch from the fermentation of kimchi. The rich flavors come from a careful balance of ingredients, ensuring a comforting and healthy dish that can be enjoyed during the holidays or any time of the year.

Ingredients:

• 1 cup mature kimchi (preferably well-fermented, not too salty)
• 200g firm tofu, cubed
• 1 small onion, sliced
• 2 medium potatoes, diced
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 teaspoons gochugaru (Korean chili flakes)
• 1 tablespoon low-sodium soy sauce
• 3 cups low-sodium vegetable broth
• 1 tablespoon rice vinegar
• 2 scallions, chopped
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large pot over medium heat.
2. Add the garlic and onions, sautéing until fragrant, about 2 minutes.
3. Add the kimchi and cook for another 3 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Add the diced potatoes and cook for about 10 minutes, or until the potatoes are tender.
6. Stir in the tofu, gochugaru, and low-sodium soy sauce, and simmer for another 5-10 minutes, allowing the flavors to meld.
7. Taste the stew, and if necessary, adjust the seasoning with a little more soy sauce or rice vinegar.
8. Garnish with chopped scallions and sesame seeds before serving.

Low-Sodium Kimchi Jjigae provides the comforting depth and complexity of the traditional Korean kimchi stew without overwhelming your palate with excess sodium. This dish is rich in probiotics, fiber, and protein, making it an excellent addition to any holiday spread. Pair it with a bowl of steamed rice and enjoy the burst of flavors with every bite.

Low-Sodium Bulgogi (Korean BBQ Beef)

Bulgogi, a beloved Korean BBQ dish, is typically marinated beef grilled or sautéed to tender perfection. This low-sodium version swaps the traditional soy sauce for a reduced-sodium alternative while maintaining the savory sweetness that makes bulgogi so irresistible. This dish is perfect for holiday gatherings, offering a flavorful, lean protein that’s both light and satisfying.

Ingredients:

• 500g thinly sliced beef sirloin or rib-eye
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 medium onion, grated
• 1 tablespoon gochujang (Korean chili paste)
• 1/2 teaspoon black pepper
• 2 tablespoons sesame seeds
• 2 green onions, chopped

Instructions:

1. In a bowl, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, grated onion, gochujang, and black pepper.
2. Add the thinly sliced beef to the marinade, mixing well to ensure all pieces are coated. Let the beef marinate for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor.
3. Heat a non-stick skillet or grill pan over medium-high heat.
4. Once hot, add the marinated beef in small batches, cooking for about 3-4 minutes per side, or until browned and cooked through.
5. Garnish with sesame seeds and chopped green onions before serving.

Low-Sodium Bulgogi offers all the smoky, sweet, and spicy flavors of traditional Korean BBQ without the added sodium. This recipe is a healthier take on a classic favorite, perfect for your holiday meal or a weeknight dinner. The marinade keeps the beef tender and flavorful, while the gochujang gives it a kick. Serve it with steamed rice and pickled vegetables for a complete Korean feast.

Low-Sodium Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a colorful and savory Korean dish made with stir-fried glass noodles, vegetables, and a protein of choice. This low-sodium version uses a reduced-sodium soy sauce and eliminates any additional salt without sacrificing taste. The dish is both vibrant and nutritious, making it an excellent choice for holiday feasts or family gatherings.

Ingredients:

• 200g sweet potato glass noodles (dangmyeon)
• 1 tablespoon sesame oil
• 1/2 medium onion, thinly sliced
• 1 small carrot, julienned
• 1/2 red bell pepper, julienned
• 1/2 cup spinach, blanched
• 100g shiitake mushrooms, sliced
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon honey or maple syrup
• 1 teaspoon sesame seeds
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (optional for spice)
• 2 green onions, chopped

Instructions:

1. Cook the sweet potato noodles according to the package instructions, then drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add the onions, carrots, red bell pepper, mushrooms, and sauté for about 5-7 minutes, until the vegetables are tender but still crisp.
4. Stir in the cooked noodles, low-sodium soy sauce, honey, and rice vinegar, tossing to combine.
5. Add the spinach and gochugaru (if using), and cook for another 2 minutes.
6. Garnish with sesame seeds and green onions before serving.

Low-Sodium Japchae is a perfect dish to serve at any holiday gathering, offering a balance of savory and sweet flavors while being light on sodium. The combination of vegetables and glass noodles makes it a healthy option that can be enjoyed by guests with various dietary preferences. This dish can be served as a main or side, and its vibrant colors will surely brighten up your holiday table.

Low-Sodium Dak Galbi (Spicy Stir-Fried Chicken)

Dak Galbi is a popular Korean dish made with marinated chicken and stir-fried vegetables. It is typically spiced with gochujang (Korean chili paste) and seasoned with soy sauce. This low-sodium version uses a reduced-sodium soy sauce and adjusts the seasoning to maintain the bold flavors, making it a great choice for a flavorful and healthier holiday meal.

Ingredients:

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• 1 small sweet potato, peeled and sliced thinly
• 1/2 red bell pepper, sliced
• 1 medium onion, sliced
• 2 cups napa cabbage, chopped
• 1 tablespoon sesame seeds
• 2 green onions, chopped

Instructions:

1. In a bowl, combine the low-sodium soy sauce, gochujang, rice vinegar, honey, sesame oil, garlic, and ginger. Add the chicken pieces and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Heat a large skillet or wok over medium-high heat.
3. Add the sweet potato slices and cook for about 5 minutes, until slightly tender.
4. Add the marinated chicken to the skillet and cook, stirring frequently, for about 8-10 minutes, or until the chicken is fully cooked.
5. Add the bell pepper, onion, and napa cabbage. Stir-fry for an additional 5 minutes, until the vegetables are tender but still vibrant.
6. Garnish with sesame seeds and chopped green onions before serving.

Low-Sodium Dak Galbi brings the heat and rich flavors of the classic Korean dish without overwhelming your taste buds with excess salt. The honey balances the spice from the gochujang, while the vegetables add a refreshing crunch. This dish is perfect for holiday gatherings or a comforting weeknight meal, served with steamed rice or enjoyed on its own.

Low-Sodium Kimchi Jeon (Kimchi Pancakes)

Kimchi Jeon, or kimchi pancakes, are crispy, savory Korean pancakes filled with the tangy flavor of kimchi. Traditionally, they can be high in sodium due to the soy sauce and kimchi. This low-sodium version reduces the salt by using a reduced-sodium soy sauce and adjusting the kimchi to ensure a balanced yet flavorful dish. These pancakes make for a great appetizer or side dish for any holiday celebration.

Ingredients:

• 1 cup mature kimchi, drained and chopped
• 1/2 cup all-purpose flour (or rice flour for gluten-free)
• 1/4 cup water (adjust as needed for batter consistency)
• 1 egg (optional for a firmer pancake)
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon gochugaru (optional for extra spice)
• 1 tablespoon sesame oil
• 1/4 cup green onions, chopped
• 1/2 teaspoon sesame seeds (optional)
• 1/2 teaspoon black pepper

Instructions:

1. In a mixing bowl, combine the chopped kimchi, flour, water, egg, low-sodium soy sauce, gochugaru, and black pepper. Stir to form a batter. If the batter is too thick, add a little more water to reach a pancake-like consistency.
2. Heat sesame oil in a non-stick skillet over medium heat.
3. Pour a scoop of the batter into the skillet and spread it into a thin circle, about 5 inches in diameter.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Repeat the process for the remaining batter, adding more sesame oil as needed.
6. Garnish with chopped green onions and sesame seeds before serving.

Low-Sodium Kimchi Jeon delivers all the crunchy, savory goodness of the traditional dish, with much less sodium. The kimchi provides the tang and spice, while the batter creates the perfect texture. These pancakes are a great holiday appetizer or snack and are sure to be a crowd-pleaser at any gathering. Serve them with a low-sodium dipping sauce or enjoy them as is.

Low-Sodium Doenjang Jjigae (Fermented Soybean Paste Stew)

Doenjang Jjigae is a comforting Korean stew made with doenjang (fermented soybean paste), tofu, and various vegetables. The traditional recipe can be quite salty, but this low-sodium version uses a reduced-sodium soy sauce and adjusts the seasoning to maintain the umami-rich flavor without the high salt content. It’s a perfect hearty dish for the holidays, especially when served alongside rice.

Ingredients:

• 1 tablespoon doenjang (fermented soybean paste)
• 1 tablespoon low-sodium soy sauce
• 3 cups low-sodium vegetable broth
• 200g firm tofu, cubed
• 1 medium zucchini, sliced
• 1 small potato, diced
• 1/2 onion, sliced
• 1/2 cup mushrooms, sliced (shiitake or button)
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon gochugaru (Korean chili flakes, optional)
• 2 green onions, chopped

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the garlic and onions and sauté for about 2 minutes, until fragrant.
2. Add the vegetable broth, doenjang, and low-sodium soy sauce to the pot. Stir well to dissolve the doenjang.
3. Bring the broth to a simmer, then add the zucchini, potato, mushrooms, and tofu. Cook for 10-15 minutes, or until the vegetables are tender.
4. If desired, stir in the gochugaru for a spicy kick.
5. Garnish with chopped green onions before serving.

Low-Sodium Doenjang Jjigae is a flavorful and nourishing stew, perfect for warming up during the colder months or for holiday meals. By reducing the sodium, this dish maintains the rich and deep flavors of traditional Korean stews while being a healthier option. Serve it with a bowl of steamed rice and enjoy the comforting taste of Korea with less sodium.

Low-Sodium Jajangmyeon (Korean Black Bean Paste Noodles)

Jajangmyeon is a beloved Korean noodle dish made with a savory, slightly sweet black bean paste sauce. In this low-sodium version, we replace the high-sodium ingredients with healthier alternatives like low-sodium soy sauce and homemade black bean paste, while still preserving the rich umami flavor. This dish is perfect for a holiday meal, offering a comforting yet healthier take on a classic Korean favorite.

Ingredients:

• 250g fresh or dried wheat noodles (jajangmyeon noodles or spaghetti)
• 1 tablespoon sesame oil
• 1/2 onion, diced
• 1 small zucchini, diced
• 1 small potato, peeled and diced
• 100g shiitake mushrooms, sliced
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons homemade or low-sodium black bean paste (chunjang)
• 1 tablespoon honey
• 1/2 cup low-sodium vegetable broth
• 1 teaspoon gochugaru (Korean chili flakes, optional)
• 2 tablespoons green onions, chopped
• 1 teaspoon sesame seeds for garnish

Instructions:

1. Cook the noodles according to the package instructions, then drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add the onion, zucchini, potato, and mushrooms, and stir-fry for about 5-7 minutes until the vegetables are softened.
4. Stir in the low-sodium soy sauce, black bean paste, and honey. Cook for another 2 minutes to combine the flavors.
5. Add the vegetable broth, and bring the sauce to a simmer. Let it cook for 5-10 minutes, until the vegetables are tender and the sauce thickens.
6. Toss the cooked noodles in the sauce, ensuring they are evenly coated. Adjust seasoning with a little more soy sauce or honey if needed.
7. Garnish with chopped green onions and sesame seeds before serving.

Low-Sodium Jajangmyeon delivers the comforting, savory flavors of traditional Korean noodles while keeping your sodium intake in check. The homemade black bean paste provides deep flavor, and the dish is versatile enough to include any vegetables you have on hand. This dish makes a perfect addition to a holiday spread or as a hearty meal to enjoy with family and friends.

Low-Sodium Banchan (Korean Side Dishes)

Banchan refers to the small, flavorful side dishes that accompany a Korean meal. These dishes are essential in Korean dining, offering a variety of tastes and textures. This low-sodium version of banchan includes three popular side dishes: sautéed spinach, kimchi, and pickled radish. Each dish is made with less salt while retaining its traditional vibrant and tangy flavors, perfect for your holiday table.

Ingredients for Sautéed Spinach:

• 2 cups fresh spinach, washed
• 1 teaspoon sesame oil
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon sesame seeds
• 1/2 teaspoon garlic, minced

Ingredients for Kimchi (Low-Sodium):

• 1 cup napa cabbage kimchi, well-fermented (look for or make a low-sodium version)

Ingredients for Pickled Radish:

• 1/2 cup daikon radish, thinly sliced
• 1/2 cup rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon low-sodium soy sauce

Instructions for Sautéed Spinach:

1. Bring a pot of water to a boil. Add the spinach and blanch for 30 seconds, then drain and squeeze out any excess water.
2. In a bowl, mix the sesame oil, low-sodium soy sauce, sesame seeds, and minced garlic.
3. Toss the spinach in the seasoning mixture, then set aside.

Instructions for Kimchi:

1. Use well-fermented napa cabbage kimchi that has a lower sodium content. If making homemade kimchi, opt for a recipe that uses less salt during fermentation.

Instructions for Pickled Radish:

1. In a small bowl, mix the rice vinegar, honey, and low-sodium soy sauce.
2. Place the thinly sliced daikon radish in the mixture, and let it sit for at least 30 minutes to marinate.

Low-Sodium Banchan offers a variety of tastes to complement your main dishes. These side dishes bring balance and vibrancy to any holiday meal while keeping sodium levels low. The spinach provides a healthy, savory bite, the kimchi offers probiotics and a tangy kick, and the pickled radish adds a touch of sweetness and acidity. Together, they form a well-rounded and flavorful spread that is both healthy and delicious.

Low-Sodium Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a popular Korean street food made with chewy rice cakes and a spicy, savory sauce. In this low-sodium version, we reduce the salt content by using a low-sodium soy sauce and adjusting the spice levels with gochugaru and gochujang. This dish is perfect for a holiday appetizer or as a fun snack to share with family and friends, offering the same delightful chewy texture and savory-spicy flavors without the high sodium.

Ingredients:

• 200g tteok (Korean rice cakes, fresh or frozen)
• 2 tablespoons sesame oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1/2 cup low-sodium vegetable broth
• 2 green onions, chopped
• 1 tablespoon sesame seeds for garnish

Instructions:

1. If using frozen rice cakes, soak them in warm water for 30 minutes to soften.
2. Heat sesame oil in a large pan over medium-high heat.
3. Add the soaked rice cakes to the pan and stir-fry for 2-3 minutes until they start to brown slightly.
4. In a separate bowl, mix the low-sodium soy sauce, gochujang, gochugaru, honey, rice vinegar, and vegetable broth.
5. Pour the sauce over the rice cakes and bring it to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the sauce thickens and the rice cakes are soft and chewy.
6. Garnish with chopped green onions and sesame seeds before serving.

Low-Sodium Tteokbokki is a delightful, chewy treat with all the spicy and savory flavors of the traditional Korean street snack. By reducing the sodium in the sauce, this dish is a healthier option that still offers a satisfying taste. It’s perfect for a holiday appetizer or a fun dish to enjoy with loved ones. Serve it alongside other banchan for a complete Korean meal experience.

Low-Sodium Bulgogi (Korean BBQ Beef)

Bulgogi, the popular Korean BBQ dish, is traditionally made with marinated beef, grilled or stir-fried to perfection. This low-sodium version uses a homemade marinade that minimizes the salt while retaining the dish’s signature savory-sweet flavor. Perfect for a holiday gathering, it’s flavorful, tender, and easy to prepare. Serve with steamed rice and vegetables for a wholesome, delicious meal.

Ingredients:

• 500g thinly sliced beef (ribeye or sirloin works well)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/2 tablespoon gochujang (Korean chili paste)
• 2 tablespoons water
• 1/2 medium onion, sliced
• 1/2 small carrot, julienned
• 1 tablespoon sesame seeds
• 2 green onions, chopped for garnish

Instructions:

1. In a bowl, mix together the low-sodium soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, gochujang, and water to create the marinade.
2. Add the beef to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
3. Heat a non-stick skillet over medium-high heat. Add the marinated beef and cook for 5-7 minutes, stirring occasionally, until the beef is browned and cooked through.
4. Add the sliced onion and julienned carrot to the pan and stir-fry for an additional 2-3 minutes.
5. Remove from heat and garnish with sesame seeds and chopped green onions.

Low-Sodium Bulgogi offers the same rich flavors of traditional Korean BBQ beef, but with significantly less salt. The homemade marinade, with a balance of sweet and savory flavors, ensures that every bite is full of deliciousness. This dish is a great main course for a holiday celebration, and it can be served with a variety of sides like kimchi, steamed rice, or sautéed vegetables.

Low-Sodium Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae, a hearty and spicy Korean stew made with fermented kimchi, tofu, and pork or beef, is a staple in Korean households. This low-sodium version reduces the salt content while maintaining the bold and spicy flavors. It’s the perfect dish for cold holiday days, offering warmth and comfort in every bite.

Ingredients:

• 1 cup well-fermented, low-sodium kimchi
• 200g firm tofu, cubed
• 100g lean pork belly or beef (optional)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 cups low-sodium vegetable broth or water
• 1/2 medium onion, sliced
• 2 green onions, chopped for garnish
• 1 tablespoon sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the garlic and ginger, and sauté until fragrant.
2. Add the pork belly or beef (if using), and cook until browned, about 5 minutes.
3. Stir in the kimchi, gochugaru, and onion, and sauté for another 2-3 minutes.
4. Pour in the vegetable broth or water and bring to a boil. Reduce the heat to simmer and cook for 10-15 minutes to allow the flavors to meld.
5. Add the cubed tofu to the stew and continue simmering for another 5-7 minutes.
6. Taste and adjust the seasoning with low-sodium soy sauce if needed.
7. Serve hot, garnished with chopped green onions and sesame seeds.

Low-Sodium Kimchi Jjigae is a comforting, spicy stew that’s perfect for a holiday meal. Despite the reduction in sodium, the kimchi provides a complex, fermented flavor, and the tofu adds a soft, creamy texture to the broth. This dish is full of bold flavors and is satisfying enough to be a main course or a side dish. Pair it with steamed rice for a complete meal that’s sure to please a crowd.

Low-Sodium Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a beloved Korean stir-fried noodle dish made with glass noodles, vegetables, and sometimes meat, all tossed in a sweet and savory sauce. This low-sodium version uses reduced-sodium soy sauce and a homemade sweet soy mixture, offering a healthier alternative without sacrificing flavor. Japchae is colorful, satisfying, and a great dish to bring to a holiday celebration.

Ingredients:

• 200g sweet potato starch noodles (dangmyeon)
• 1 tablespoon sesame oil
• 1/2 medium onion, sliced
• 1 small zucchini, julienned
• 1 small carrot, julienned
• 100g shiitake mushrooms, sliced
• 100g spinach or bok choy
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/2 tablespoon sesame oil
• 2 teaspoons sesame seeds for garnish
• 2 green onions, chopped for garnish

Instructions:

1. Cook the glass noodles according to the package instructions. Drain and set aside.
2. Heat sesame oil in a large pan or wok over medium-high heat. Add the onion, zucchini, carrot, and mushrooms, and stir-fry for about 5-7 minutes until tender.
3. Add the spinach or bok choy and cook for another 2 minutes, until wilted.
4. In a small bowl, mix the low-sodium soy sauce, rice vinegar, honey, and sesame oil.
5. Add the cooked noodles to the vegetables in the pan, followed by the sauce. Toss everything together, ensuring the noodles are evenly coated.
6. Stir-fry for an additional 2-3 minutes, allowing the flavors to combine.
7. Garnish with sesame seeds and chopped green onions before serving.

Low-Sodium Japchae provides all the comforting and flavorful elements of the traditional stir-fried noodle dish but with less sodium. The noodles remain chewy and satisfying, while the stir-fried vegetables add vibrant color and nutrients. This dish is perfect for a holiday feast, offering a beautiful presentation and a delightful balance of sweet and savory flavors. It can be served as a side or a main dish, and it pairs well with other Korean dishes.

Low-Sodium Tteokbokki (Spicy Rice Cakes)

Tteokbokki is a popular Korean street food made with chewy rice cakes in a sweet and spicy sauce. This low-sodium version cuts back on soy sauce and uses a homemade blend of seasonings to achieve a savory, tangy flavor without the excess salt. Tteokbokki is great for a festive holiday appetizer or side dish, offering a fun and flavorful bite.

Ingredients:

• 300g cylindrical rice cakes (tteok)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1/2 cup low-sodium vegetable broth or water
• 1/2 tablespoon sesame seeds for garnish
• 2 green onions, chopped for garnish
• 1 small boiled egg (optional)

Instructions:

1. Soak the rice cakes in warm water for 30 minutes if they are hard or refrigerated.
2. In a large pan, combine the low-sodium soy sauce, gochujang, honey, rice vinegar, garlic, and vegetable broth. Bring to a simmer over medium heat.
3. Add the rice cakes and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the rice cakes soften.
4. Drizzle sesame oil over the rice cakes, then mix to coat evenly.
5. If using, add the boiled egg, cut in half, to the pan during the last few minutes of cooking.
6. Garnish with sesame seeds and chopped green onions before serving.

Low-Sodium Tteokbokki is a delightful holiday snack or appetizer that captures the essence of Korean street food without all the sodium. The chewy rice cakes are perfectly complemented by the rich, sweet, and spicy sauce, making them a crowd-pleasing dish for any gathering. You can serve this as an appetizer before the main course or as a fun side to your holiday spread.

Low-Sodium Banchan (Korean Side Dishes)

Banchan refers to the small side dishes that accompany a Korean meal. These dishes are often pickled or fermented, offering vibrant flavors that balance out the main course. This low-sodium version includes several banchan favorites, such as kimchi, pickled radishes, and sautéed spinach, with reduced sodium content for a healthier holiday spread.

Ingredients (for each banchan):

• Kimchi (1 cup low-sodium kimchi)
• Pickled Radishes (1 cup radish, thinly sliced, pickled in 1/4 cup rice vinegar, 1 teaspoon honey, and 1 tablespoon low-sodium soy sauce)
• Sautéed Spinach (2 cups spinach, 1 teaspoon sesame oil, 1 tablespoon low-sodium soy sauce, 1 teaspoon sesame seeds)

Instructions:

1. Kimchi: Use low-sodium kimchi or homemade kimchi that uses less salt during fermentation.
2. Pickled Radishes: Thinly slice the radish and pickle it in rice vinegar, honey, and low-sodium soy sauce. Let it sit for 15-20 minutes to absorb the flavors.
3. Sautéed Spinach: Sauté spinach with sesame oil and soy sauce for 2-3 minutes until the spinach wilts. Sprinkle with sesame seeds before serving.

Low-Sodium Banchan is a collection of tasty and nutritious Korean side dishes that add variety and flavor to your holiday table. These dishes, with their balance of salty, sweet, and tangy notes, complement the main course beautifully and allow your guests to enjoy the rich flavors of Korean cuisine without excess sodium. This selection of banchan will add a festive touch to your holiday meal.

Low-Sodium Galbitang (Beef Short Rib Soup)

Galbitang is a rich and hearty Korean soup made with beef short ribs, vegetables, and a savory broth. Traditionally a comfort food, this low-sodium version cuts back on salt while enhancing the flavor with fresh ingredients and a simple broth. It’s an ideal dish to serve during the colder months or as part of a special holiday meal.

Ingredients:

• 500g beef short ribs
• 6 cups low-sodium beef broth or water
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine (optional)
• 3 cloves garlic, minced
• 1/2 medium onion, quartered
• 1/2 teaspoon black peppercorns
• 1/2 tablespoon gochugaru (Korean chili flakes) (optional)
• 1 small bunch green onions, chopped for garnish
• Salt, to taste (optional)

Instructions:

1. Blanch the beef short ribs in boiling water for 3-5 minutes to remove any impurities. Drain and rinse the ribs under cold water.
2. In a large pot, add the cleaned beef short ribs, beef broth, soy sauce, sesame oil, rice wine (if using), garlic, onion, and peppercorns. Bring to a boil over medium-high heat.
3. Reduce the heat to low and simmer for 1.5 to 2 hours, or until the meat is tender and the broth is flavorful.
4. If desired, add gochugaru for a hint of heat and color.
5. Taste and adjust seasoning, adding salt sparingly if necessary.
6. Garnish with chopped green onions before serving.

Low-Sodium Galbitang offers all the comforting qualities of the traditional beef short rib soup, with a flavorful and clean broth that’s perfect for a holiday meal. The tender beef, aromatic garlic, and warm spices create a nourishing soup that’s both light and filling. Serve it with a bowl of steamed rice, and you’ve got a satisfying, low-sodium dish that will delight your guests at any celebration.

Note: More recipes are coming soon!