40+ Nutritious Saturday Low-Sodium Korean Recipes to Savor

When it comes to Korean cuisine, rich flavors and savory dishes are often the stars of the table.

However, traditional recipes can sometimes come with a high sodium content, making them less ideal for those looking to reduce their salt intake.

If you’re looking to enjoy the bold, delicious flavors of Korean cooking while staying mindful of your sodium intake, you’re in the right place.

In this blog, we’ve rounded up over 40 low-sodium Korean recipes that are perfect for your Saturday meals.

Whether you’re craving spicy stews, savory grilled dishes, or refreshing salads, these recipes have something for everyone.

With simple ingredient swaps and creative cooking techniques, you can enjoy all the flavors of your favorite Korean dishes without the added sodium.

So grab your chopsticks and get ready to explore these heart-healthy, flavor-packed recipes!

40+ Nutritious Saturday Low-Sodium Korean Recipes to Savor

Eating low-sodium doesn’t mean sacrificing flavor, and with these 40+ low-sodium Korean recipes, you can enjoy your weekend meals without the worry of excess salt.

From comforting soups and stews to vibrant salads and grilled dishes, each recipe is designed to bring out the best of Korean flavors while supporting a heart-healthy lifestyle.

Whether you’re cooking for yourself or sharing with family and friends, these dishes will prove that you don’t need to compromise on taste for the sake of your health.

So next Saturday, why not try one (or more) of these delicious, low-sodium Korean recipes and savor the flavors of Korea in a healthier way?

Korean Bibimbap with Low-Sodium Gochujang Sauce

Bibimbap is a classic Korean mixed rice dish that’s as visually stunning as it is delicious. This low-sodium version focuses on fresh vegetables, lean protein, and a homemade, flavorful gochujang sauce with reduced sodium content. It’s perfect for a hearty and balanced weekend lunch or dinner.

Ingredients:

• 2 cups cooked brown or white rice
• 1 cup spinach, steamed
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 1 cup bean sprouts, blanched
• 1 cup shiitake mushrooms, sliced and sautéed
• 1 egg per serving (optional, fried or poached)
• 1/2 pound lean beef or tofu, marinated (see below)

Low-Sodium Gochujang Sauce:

• 2 tbsp low-sodium gochujang
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp minced garlic
• 1/4 tsp ground ginger

Preparation:

1. Prepare the vegetables by steaming, blanching, or sautéing as listed.
2. Cook the protein with minimal seasoning to keep sodium low.
3. Mix the ingredients for the sauce and adjust sweetness or spice to taste.
4. Assemble the bowl by placing rice at the base and arranging the vegetables, protein, and egg neatly on top.
5. Serve with a drizzle of the sauce and mix thoroughly before eating.

This low-sodium bibimbap provides a vibrant mix of flavors, textures, and nutrients, offering a lighter take on the traditional dish without sacrificing taste. It’s a wonderful way to enjoy Korean cuisine while maintaining heart health.

Low-Sodium Kimchi Pancakes (Kimchi Jeon)

Kimchi pancakes, or kimchi jeon, are a beloved Korean appetizer or snack. This recipe tweaks the classic version by using homemade or low-sodium kimchi to ensure a heart-friendly dish. These crispy, savory pancakes are perfect for a casual Saturday brunch.

Ingredients:

• 1 cup low-sodium kimchi, chopped
• 1/2 cup kimchi juice (or water if unavailable)
• 1/2 cup all-purpose flour
• 1/4 cup rice flour (optional, for extra crispiness)
• 1/4 cup water
• 1 green onion, finely chopped
• 1 tbsp sesame oil

Dipping Sauce:

• 2 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame seeds
• 1/2 tsp honey

Preparation:

1. Mix the kimchi, kimchi juice, flours, water, and green onion in a bowl until you have a smooth batter.
2. Heat a nonstick pan over medium heat with sesame oil.
3. Pour the batter into the pan and spread it evenly. Cook until golden and crispy on one side, then flip and cook the other side.
4. Mix the dipping sauce ingredients in a small bowl.
5. Serve the pancake hot with the dipping sauce on the side.

These kimchi pancakes are a delightful combination of spicy, tangy, and crispy. By using low-sodium kimchi, you can savor this beloved Korean dish guilt-free and share it with family and friends.

Korean Japchae with Low-Sodium Tamari

Japchae, a traditional Korean noodle dish, is a crowd-pleaser with its savory-sweet flavors and colorful vegetables. This version substitutes tamari for regular soy sauce to reduce sodium, making it a guilt-free pleasure for your weekend.

Ingredients:

• 6 oz sweet potato glass noodles (dangmyeon)
• 1 medium carrot, julienned
• 1 medium red bell pepper, julienned
• 1 cup spinach, blanched
• 1 cup shiitake mushrooms, sliced
• 1/2 onion, thinly sliced
• 1 tbsp sesame oil
• 2 tbsp low-sodium tamari
• 1 tbsp honey
• 1 tsp minced garlic
• 1 tsp sesame seeds

Preparation:

1. Cook the glass noodles according to package instructions. Rinse with cold water and set aside.
2. Sauté the vegetables in sesame oil until tender.
3. Combine tamari, honey, garlic, and sesame seeds to make the sauce.
4. Toss the noodles, vegetables, and sauce together in a large pan and heat until well combined.
5. Serve warm, garnished with additional sesame seeds if desired.

This low-sodium japchae is packed with vibrant vegetables and a deliciously light sauce. It’s a versatile dish that can be served hot or cold, making it an ideal choice for a laid-back Saturday meal.

Korean Steamed Egg (Gyeran Jjim)

Gyeran Jjim is a comforting Korean steamed egg dish that’s soft, fluffy, and mildly savory. By carefully balancing seasoning with minimal sodium, this recipe retains its delicate flavor while being heart-healthy.

Ingredients:

• 4 large eggs
• 1 cup water or low-sodium chicken broth
• 1/4 tsp low-sodium soy sauce
• 1/4 tsp sesame oil
• 1 green onion, finely chopped

Preparation:

1. Whisk the eggs with water, soy sauce, and sesame oil until smooth.
2. Pour the mixture into a heatproof bowl and place it in a steamer.
3. Steam over medium heat for 10-15 minutes, or until the eggs are set but still soft.
4. Garnish with chopped green onion and serve immediately.

Gyeran Jjim is a simple yet satisfying dish, perfect as a side or light main course. Its creamy texture and subtle flavor make it a go-to for a quick and easy Saturday meal.

Low-Sodium Korean BBQ Beef (Bulgogi)

Bulgogi, a Korean barbecue classic, features thinly sliced marinated beef that’s grilled or pan-fried. This recipe uses a low-sodium marinade to keep the flavors bold and satisfying without overloading on salt.

Ingredients:

• 1 pound thinly sliced beef (ribeye or sirloin)
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 1 tbsp grated pear or apple (natural tenderizer)
• 1 tsp minced garlic
• 1/4 tsp ground black pepper
• 1 green onion, finely chopped

Preparation:

1. Mix all marinade ingredients in a bowl.
2. Add the beef to the marinade and let it sit for at least 30 minutes or up to overnight.
3. Cook the beef in a hot pan or on a grill until browned and caramelized.
4. Serve with steamed rice and fresh lettuce leaves for wrapping.

This low-sodium bulgogi delivers the smoky-sweet flavor you love without the excess salt. It’s a delicious centerpiece for a Korean-inspired Saturday dinner, perfect for sharing with loved ones.

Low-Sodium Korean Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae is a comforting, spicy Korean stew made with silky tofu, vegetables, and sometimes seafood or meat. This version reduces sodium by using low-sodium soy sauce and homemade broth, while still keeping the hearty and savory flavors intact.

Ingredients:

• 1 block silken tofu, cut into cubes
• 1/2 cup onion, chopped
• 1/2 cup zucchini, sliced
• 1/4 cup mushrooms, sliced
• 1/4 cup low-sodium vegetable broth
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp gochugaru (Korean chili flakes)
• 1 tsp minced garlic
• 1 egg (optional)
• 1 green onion, chopped
• 1 tbsp sesame seeds (optional)

Preparation:

1. Heat sesame oil in a pot over medium heat. Add onions, zucchini, and mushrooms, sautéing until softened.
2. Add garlic and gochugaru, sautéing for another minute.
3. Pour in the vegetable broth and low-sodium soy sauce, bringing it to a simmer.
4. Add the tofu and let it cook for 5-10 minutes, allowing the flavors to meld.
5. Optionally, crack an egg into the stew and let it poach.
6. Garnish with green onions and sesame seeds before serving.

This low-sodium sundubu jjigae is a perfect balance of spicy, savory, and soothing. It’s a great dish to warm up with on a chilly Saturday, offering a nourishing meal without the excess sodium.

Low-Sodium Korean Cucumber Salad (Oi Muchim)

Oi Muchim is a refreshing, spicy-sweet Korean cucumber salad that’s both light and flavorful. This version skips the salt-heavy seasonings and focuses on the natural crispness of the cucumbers paired with a balanced, low-sodium dressing.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp sugar or honey
• 1/2 tsp minced garlic
• 1 tsp gochugaru (Korean chili flakes)
• 1 tbsp sesame seeds
• 1 green onion, chopped

Preparation:

1. Place the cucumber slices in a bowl, and sprinkle with a pinch of salt (optional) to draw out excess water. Let it sit for 10 minutes, then drain.
2. Mix the vinegar, soy sauce, sesame oil, sugar, garlic, and gochugaru in a small bowl.
3. Toss the cucumbers with the dressing, making sure they’re evenly coated.
4. Garnish with sesame seeds and green onions before serving.

Oi Muchim is a perfect side dish to pair with your Korean meals. It’s light, refreshing, and adds a nice contrast to heavier dishes. The low-sodium version makes it heart-healthy while keeping the vibrant flavors intact.

Low-Sodium Korean Chicken Soup (Dak Guk)

Dak Guk is a traditional Korean chicken soup often enjoyed during the winter or on special occasions. This version uses low-sodium chicken broth and minimizes added salt, focusing on the natural flavors of the chicken and garlic.

Ingredients:

• 1 whole chicken (about 3 pounds), cut into pieces
• 8 cups low-sodium chicken broth
• 6 cloves garlic, smashed
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tbsp ginger, thinly sliced
• 1 cup sweet rice (or glutinous rice)
• 2-3 green onions, chopped
• 1 tbsp sesame seeds (optional)

Preparation:

1. In a large pot, add the chicken pieces, garlic, ginger, and chicken broth. Bring to a boil, then reduce the heat to simmer.
2. Add the rice and simmer the soup for about 1 hour or until the chicken is fully cooked and the rice has broken down.
3. Stir in the soy sauce and sesame oil, and adjust the seasoning if necessary.
4. Serve the soup with chopped green onions and a sprinkle of sesame seeds for added flavor.

Dak Guk is a warming, nourishing soup, perfect for a cold Saturday. By using low-sodium chicken broth and focusing on the rich flavors from the chicken and garlic, this version stays true to its roots while being heart-healthy.

Low-Sodium Korean Grilled Mackerel (Godeungeo Gui)

Godeungeo Gui is a flavorful grilled mackerel dish that’s crispy on the outside and tender on the inside. This recipe uses a low-sodium marinade, allowing the natural richness of the fish to shine through while keeping the dish light and heart-healthy.

Ingredients:

• 2 whole mackerel, gutted and cleaned
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp minced garlic
• 1 tsp gochugaru (Korean chili flakes)
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds

Preparation:

1. Mix the soy sauce, sesame oil, garlic, gochugaru, and rice vinegar in a bowl to create the marinade.
2. Coat the mackerel with the marinade, ensuring it’s evenly applied. Let it marinate for at least 30 minutes.
3. Preheat a grill or grill pan over medium heat. Grill the mackerel for about 5-7 minutes on each side until the skin is crispy and the fish is cooked through.
4. Serve with a sprinkle of sesame seeds.

This low-sodium grilled mackerel is a light and satisfying dish with a bold smoky flavor. It’s an ideal choice for a Saturday dinner, offering a healthy protein source while keeping the seasoning subtle and fresh.

Low-Sodium Korean Seaweed Soup (Miyeok Guk)

Miyeok Guk is a nutritious Korean seaweed soup traditionally enjoyed on birthdays or after childbirth. This version uses low-sodium broth and minimal salt, letting the seaweed’s natural flavor and nutrients shine through.

Ingredients:

• 1/2 cup dried miyeok (seaweed)
• 6 cups low-sodium beef or vegetable broth
• 1/2 pound lean beef, thinly sliced (optional)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame seeds (optional)

Preparation:

1. Soak the dried seaweed in water for 20-30 minutes, then drain and cut into smaller pieces.
2. Heat sesame oil in a pot and sauté the garlic until fragrant.
3. Add the beef slices (if using) and cook until browned.
4. Pour in the broth and bring it to a boil. Add the seaweed and simmer for 20-30 minutes.
5. Stir in the soy sauce and adjust seasoning if necessary. Garnish with sesame seeds before serving.

Miyeok Guk is a nourishing and light soup that’s full of minerals and flavor. With its low-sodium modifications, it’s an excellent choice for a weekend meal, offering a comforting and healthful option that is both delicious and filling.

Low-Sodium Korean Braised Potatoes (Gamja Jorim)

Gamja Jorim is a comforting Korean side dish made with tender potatoes braised in a savory-sweet sauce. This low-sodium version uses minimal soy sauce and incorporates natural sweetness from ingredients like onion and pear, making it an excellent side dish for any Korean meal.

Ingredients:

• 4 medium potatoes, peeled and cut into chunks
• 1/2 onion, sliced
• 1/4 cup low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 2 tbsp water
• 1/2 tsp minced garlic
• 1/4 tsp ground black pepper
• 1 tsp sesame seeds (optional)
• 1 green onion, chopped (optional)

Preparation:

1. Heat sesame oil in a large pan over medium heat. Add the onions and garlic, sautéing until fragrant.
2. Add the potato chunks to the pan and sauté for 2-3 minutes.
3. Pour in the soy sauce, honey, water, and black pepper, then bring the mixture to a simmer.
4. Cover the pan and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
5. Garnish with sesame seeds and chopped green onions before serving.

Gamja Jorim is a hearty and comforting side dish that complements any main course. This low-sodium version ensures you can enjoy the sweet-savory flavors without the added salt, making it a healthy addition to your weekend meal.

Low-Sodium Korean Stir-Fried Pork (Dweji Bokkeum)

Dweji Bokkeum is a spicy, stir-fried pork dish that is full of bold flavors. This recipe reduces the sodium content by using a low-sodium soy sauce and emphasizes the rich taste of the pork combined with garlic, ginger, and gochujang. It’s an ideal dish for a flavorful yet health-conscious dinner.

Ingredients:

• 1 lb lean pork shoulder or tenderloin, thinly sliced
• 1 tbsp low-sodium soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 1 tbsp sesame seeds

Preparation:

1. In a bowl, mix the soy sauce, gochujang, sesame oil, rice vinegar, garlic, and ginger to create the marinade.
2. Add the pork to the marinade and let it sit for at least 30 minutes.
3. Heat a pan over medium heat and sauté the onion and bell pepper until softened.
4. Add the marinated pork and stir-fry for 5-7 minutes until the pork is cooked through and caramelized.
5. Garnish with sesame seeds before serving.

This low-sodium Dweji Bokkeum is a vibrant and spicy dish that’s easy to prepare. The tender pork and bold flavors are perfect for a satisfying meal, and the reduced sodium content ensures it’s a heart-healthy option for your weekend.

Low-Sodium Korean Spicy Fish Stew (Maeuntang)

Maeuntang is a traditional Korean spicy fish stew, typically made with a variety of fish and aromatic vegetables. This version uses a low-sodium broth and fresh fish like cod or tilapia, while maintaining the dish’s signature spicy kick and rich flavors.

Ingredients:

• 2 lbs white fish fillets (e.g., cod, tilapia)
• 6 cups low-sodium fish or vegetable broth
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 medium onion, sliced
• 1 zucchini, sliced
• 2 cups napa cabbage, chopped
• 2 green onions, chopped
• 1 tbsp gochugaru (Korean chili flakes)

Preparation:

1. Heat sesame oil in a pot and sauté the onion until softened.
2. Add the broth, gochujang, soy sauce, rice vinegar, and gochugaru, bringing the mixture to a boil.
3. Add the zucchini, cabbage, and fish fillets, simmering for 10-15 minutes until the fish is cooked through and the flavors have melded.
4. Garnish with chopped green onions before serving.

Maeuntang is a rich and hearty stew with a perfect balance of spice and umami. This low-sodium version retains all the bold flavors of the traditional dish while being mindful of heart health, making it an ideal choice for a Saturday dinner.

Low-Sodium Korean Beef Short Ribs (Galbi)

Galbi is a popular Korean dish of grilled beef short ribs, marinated in a savory-sweet sauce. This low-sodium version uses a carefully crafted marinade to achieve the depth of flavor without the excessive salt content, making it a healthier option for weekend barbecues.

Ingredients:

• 2 lbs beef short ribs, cut into individual pieces
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp ground black pepper
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Preparation:

1. In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and black pepper.
2. Marinate the beef short ribs in the mixture for at least 2 hours or overnight for maximum flavor.
3. Grill the short ribs over medium heat for about 5-7 minutes per side until they are caramelized and cooked to your desired doneness.
4. Garnish with chopped green onions and sesame seeds before serving.

Galbi is a beloved Korean barbecue dish, and this low-sodium version ensures you can enjoy the rich flavors without compromising on health. It’s a fantastic choice for a weekend cookout with family or friends.

Low-Sodium Korean Spicy Noodles (Bibim Guksu)

Bibim Guksu is a refreshing and spicy cold noodle dish, typically served in the summer. This low-sodium version uses a balanced combination of ingredients to create a tangy, spicy sauce while keeping the sodium content to a minimum. It’s a perfect dish for a light yet flavorful Saturday lunch.

Ingredients:

• 6 oz thin wheat noodles or somen
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 1 tsp sugar or honey
• 1/2 cucumber, julienned
• 1 boiled egg, sliced
• 1 tbsp sesame seeds
• 1 green onion, chopped

Preparation:

1. Cook the noodles according to package instructions, then rinse with cold water and drain.
2. In a small bowl, mix together the soy sauce, rice vinegar, gochujang, sesame oil, and sugar or honey to make the sauce.
3. Toss the noodles with the sauce until they are evenly coated.
4. Top the noodles with cucumber, boiled egg slices, sesame seeds, and green onions.
5. Serve immediately and enjoy!

Bibim Guksu is a vibrant and spicy dish that’s easy to prepare and perfect for a light meal. This low-sodium version allows you to enjoy the delicious balance of flavors without compromising on your health. It’s a refreshing, satisfying dish for a warm weekend afternoon.

Note: More recipes are coming soon!