30+ Delicious Sunday Low Sodium Korean Recipes You’ll Love to Cook and Eat

Korean cuisine is known for its bold flavors, rich umami, and spicy kick, often derived from ingredients like soy sauce, kimchi, and gochujang. However, for those seeking to lower their sodium intake, these traditional dishes can sometimes pose a challenge.

Fortunately, there’s no need to sacrifice flavor when aiming for a healthier approach. With a few clever substitutions and techniques, you can still enjoy the authentic tastes of Korean food, without the excess salt.

In this article, we present over 30 mouthwatering low-sodium Korean recipes that are perfect for your Sunday meals.

Whether you’re craving a warm, comforting stew, a fresh, crunchy side dish, or a savory main, these recipes offer a balanced and satisfying way to enjoy your favorite Korean flavors—minus the added sodium.

30+ Delicious Sunday Low Sodium Korean Recipes You’ll Love to Cook and Eat

Incorporating low-sodium versions of Korean dishes into your Sunday meal plan doesn’t mean compromising on taste.

By using fresh ingredients, reducing the amount of salt, and opting for sodium-free alternatives, you can enjoy all the savory goodness of Korean cuisine in a healthier way.

Whether you’re cooking for a family gathering or just treating yourself to a solo feast, these 30+ low-sodium Korean recipes will give you endless options for creating delicious, flavorful dishes.

Embrace the vibrant world of Korean cooking while keeping your health in check—because great food doesn’t have to come with a side of guilt.

Low-Sodium Korean Bibimbap

Bibimbap is a classic Korean dish that brings together a harmonious mix of fresh vegetables, protein, and rice. This low-sodium version keeps the dish flavorful by using natural ingredients and sodium-free seasonings while staying true to its roots. Perfect for a Sunday meal, it’s a wholesome, vibrant, and customizable dish that’s both healthy and satisfying.

Ingredients

• 2 cups cooked brown or white rice
• 1 cup spinach, blanched
• 1 cup bean sprouts, blanched
• 1 medium carrot, julienned
• 1 zucchini, julienned
• 1 cup shiitake mushrooms, sliced
• 1 egg
• 100g lean ground beef or tofu (for vegetarians)
• 1 tsp sesame oil
• 1 tbsp gochujang (low-sodium or homemade version)
• Sesame seeds for garnish

Instructions

1. Prepare all the vegetables by sautéing them separately in a non-stick pan with a touch of sesame oil. Season with garlic powder if desired.
2. Cook the ground beef or tofu in the same pan, seasoning lightly with pepper and a splash of sesame oil.
3. Arrange the cooked rice in a bowl and neatly place the vegetables and protein on top.
4. Fry an egg sunny side up and place it in the center.
5. Serve with low-sodium gochujang on the side. Garnish with sesame seeds before serving.

This low-sodium Bibimbap offers a feast for both the eyes and the palate. The balance of textures and natural flavors ensures you won’t miss the salt. Customize the toppings to suit your taste, and enjoy a guilt-free Korean-inspired Sunday meal.

Low-Sodium Korean Bulgogi Lettuce Wraps

Bulgogi is a Korean BBQ favorite, known for its sweet and savory flavor. This low-sodium version uses a marinade rich in natural sweetness and umami, making it ideal for wrapping in crisp lettuce leaves. It’s a light, fun, and interactive meal perfect for Sundays when you want something special but healthy.

Ingredients

• 300g lean beef (thinly sliced)
• 1/4 cup pear or apple puree
• 1 tbsp low-sodium soy sauce substitute
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 2 garlic cloves, minced
• 1 tsp grated ginger
• Fresh lettuce leaves (Romaine or butterhead)
• Sliced cucumber, shredded carrots, and bell peppers for garnish
• Sesame seeds for garnish

Instructions

1. In a bowl, mix pear puree, soy sauce substitute, sesame oil, honey, garlic, and ginger to create the marinade.
2. Marinate the beef slices for at least 1 hour in the refrigerator.
3. Heat a grill pan or non-stick skillet over medium-high heat. Cook the beef slices until caramelized, about 2–3 minutes per side.
4. Serve the bulgogi with lettuce leaves and garnish with fresh vegetables and sesame seeds.
5. Wrap the meat and veggies in lettuce leaves for a handheld delight.

These low-sodium Bulgogi Lettuce Wraps are a healthier take on a Korean classic, delivering bold flavors without the guilt. The fresh, crunchy lettuce complements the tender beef beautifully, making it a perfect choice for a relaxed and nourishing Sunday meal.

Low-Sodium Korean Seaweed Soup (Miyeokguk)

Miyeokguk, or Korean seaweed soup, is a comforting dish often enjoyed during special occasions. This low-sodium adaptation relies on the natural umami of dried seaweed and a light broth to create a nutritious, warming soup that’s perfect for a Sunday detox meal.

Ingredients

• 1/4 cup dried seaweed (wakame), soaked and drained
• 1 tbsp sesame oil
• 3 cups water or low-sodium vegetable broth
• 100g lean beef, thinly sliced
• 1 tbsp garlic, minced
• 1 tbsp soy sauce substitute (optional, for added flavor)

Instructions

1. Heat sesame oil in a pot and sauté the soaked seaweed for 1–2 minutes.
2. Add the sliced beef and garlic, cooking until the beef is browned.
3. Pour in water or vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
4. Season with a soy sauce substitute if desired, and serve warm.

Low-sodium Miyeokguk offers a bowl of comfort and nutrition. Packed with natural flavors and essential minerals, it’s a satisfying dish that’s as good for the soul as it is for your health. Serve with a side of rice for a complete Korean-inspired Sunday meal.

Low-Sodium Korean Kimchi Fried Rice

Kimchi fried rice (Kimchi Bokkeumbap) is a beloved Korean comfort food. This low-sodium version uses homemade or low-sodium kimchi, ensuring the dish retains its tangy, spicy kick without overloading on salt. It’s quick to prepare and perfect for a cozy Sunday meal when you want something simple yet flavorful.

Ingredients

• 2 cups cooked brown or white rice (preferably day-old)
• 1 cup low-sodium kimchi, chopped
• 1/4 cup kimchi juice (optional, for extra flavor)
• 1 egg
• 1 tsp sesame oil
• 1 green onion, chopped
• 1/2 cup diced vegetables (carrots, peas, or zucchini)
• 1 tbsp gochujang (optional, low-sodium or homemade)
• Sesame seeds for garnish

Instructions

1. Heat sesame oil in a pan and sauté the green onion and diced vegetables until softened.
2. Add the chopped kimchi and cook for 2 minutes to release its flavors.
3. Add the cooked rice and stir well to combine. Pour in kimchi juice and gochujang if desired.
4. Push the rice to one side of the pan and crack an egg into the empty space, scrambling lightly.
5. Mix everything together and serve hot, garnished with sesame seeds.

Low-sodium Kimchi Fried Rice brings all the bold flavors of traditional Korean cuisine to your table while keeping it healthy. It’s a versatile dish you can enjoy as a meal on its own or as a side, making your Sunday meal prep both fun and delicious.

Low-Sodium Korean Japchae

Japchae is a Korean noodle dish made with sweet potato glass noodles, vegetables, and a savory-sweet sauce. This low-sodium version swaps traditional soy sauce for a low-sodium alternative, allowing the natural sweetness of the vegetables and sesame oil to shine through. It’s a delightful dish for a Sunday family dinner.

Ingredients

• 8 oz sweet potato noodles (dangmyeon)
• 1 cup spinach, blanched
• 1/2 cup thinly sliced carrots
• 1/2 cup thinly sliced onions
• 1/2 cup thinly sliced bell peppers (red, yellow, or green)
• 4 oz lean beef or tofu, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp sesame oil
• 2 tbsp low-sodium soy sauce substitute
• 1 tbsp honey or brown sugar
• Sesame seeds for garnish

Instructions

1. Cook sweet potato noodles according to package instructions and set aside.
2. Heat sesame oil in a large pan and sauté garlic, onions, carrots, and bell peppers until tender.
3. Add the beef or tofu and cook until done.
4. In a small bowl, mix low-sodium soy sauce substitute and honey. Pour over the vegetables and protein.
5. Add the noodles and spinach to the pan, tossing everything to combine.
6. Serve warm, garnished with sesame seeds.

This low-sodium Japchae is a medley of vibrant colors and textures, providing a balanced and satisfying meal. Its combination of chewy noodles and crunchy vegetables makes it a perfect choice for a healthy and hearty Sunday treat.

Low-Sodium Korean Spicy Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae is a spicy and comforting Korean stew typically made with soft tofu, vegetables, and a rich broth. This low-sodium version uses natural spices and a vegetable-based broth to create a flavorful and warming dish perfect for a leisurely Sunday dinner.

Ingredients

• 1 block of soft tofu (sundubu)
• 2 cups low-sodium vegetable broth
• 1 tsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 garlic clove, minced
• 1/2 cup zucchini, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup kimchi (low-sodium or homemade)
• 1 egg (optional)
• Green onions for garnish

Instructions

1. Heat sesame oil in a pot and sauté the garlic and gochugaru until fragrant.
2. Add the zucchini, mushrooms, and kimchi, cooking for 2–3 minutes.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the soft tofu by gently spooning it into the pot. Let it simmer for 5 minutes.
5. Crack an egg into the stew (if using) and cook for 2 more minutes.
6. Garnish with chopped green onions and serve hot with a side of rice.

This low-sodium Sundubu Jjigae is a warm hug in a bowl, offering a comforting balance of spice and umami. The soft tofu melts in your mouth, and the vegetables add a delightful texture. It’s a satisfying and healthy way to enjoy Korean cuisine on a relaxed Sunday evening.

Low-Sodium Korean Grilled Chicken (Dak Galbi)

Dak Galbi is a spicy, flavorful Korean grilled chicken dish marinated in a blend of savory and sweet ingredients. This low-sodium version keeps the bold flavors intact while reducing salt. It’s a great choice for a Sunday dinner when you’re craving something satisfying, yet healthy.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp gochujang (low-sodium or homemade)
• 1 tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp low-sodium soy sauce substitute
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 tbsp sesame seeds for garnish

Instructions

1. In a bowl, mix gochujang, honey, sesame oil, rice vinegar, garlic, ginger, and soy sauce substitute to create the marinade.
2. Marinate the chicken thighs in the mixture for at least 1 hour.
3. Preheat a grill or grill pan over medium heat. Grill the chicken for 5–7 minutes per side, until fully cooked.
4. While the chicken grills, sauté the onions and bell peppers in a non-stick pan with a splash of sesame oil until soft.
5. Serve the grilled chicken with the sautéed vegetables and sprinkle sesame seeds on top.

This low-sodium Dak Galbi gives you all the satisfaction of grilled chicken with a vibrant, spicy kick. The sweet and savory marinade makes the chicken tender and flavorful, while the veggies add a crunchy, fresh contrast. Perfect for a healthy Sunday meal that the whole family can enjoy!

Low-Sodium Korean Steamed Fish (Jorim)

Jorim is a Korean dish where fish is braised in a flavorful sauce, typically served as a side dish. This low-sodium version uses natural ingredients to create a rich, savory flavor, reducing salt but keeping the dish delicious. Steamed fish in a low-sodium sauce is ideal for a light, healthy Sunday meal.

Ingredients

• 2 white fish fillets (such as cod or tilapia)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp low-sodium soy sauce substitute
• 1 tsp rice vinegar
• 1 tsp honey
• 1/2 onion, sliced
• 1/4 cup water or low-sodium vegetable broth
• Green onions for garnish

Instructions

1. Heat sesame oil in a small pan and sauté the garlic, ginger, and onions for 2–3 minutes.
2. Add the soy sauce substitute, rice vinegar, honey, and water, and bring to a simmer.
3. Place the fish fillets in a shallow dish and pour the sauce over them.
4. Cover the dish and steam for 8–10 minutes, or until the fish is fully cooked and flaky.
5. Garnish with green onions before serving.

Low-sodium Jorim provides a perfect balance of tender, steamed fish in a rich, umami-packed sauce. The dish is light, healthy, and flavorful, offering a fantastic option for a Sunday meal that’s both nourishing and satisfying. Serve with steamed rice for a complete meal.

Low-Sodium Korean Grilled Eggplant (Gaji Gui)

Gaji Gui is a Korean dish featuring grilled eggplant, typically seasoned with a savory sauce. In this low-sodium version, the focus is on the natural umami flavors of the eggplant, complemented by a light soy sauce substitute. This dish is an excellent plant-based option for a healthy and flavorful Sunday meal.

Ingredients

• 2 medium eggplants, sliced lengthwise
• 1 tbsp sesame oil
• 1 tbsp low-sodium soy sauce substitute
• 1 tsp rice vinegar
• 1 tsp honey or maple syrup
• 2 garlic cloves, minced
• 1 tsp sesame seeds
• Fresh cilantro for garnish

Instructions

1. Preheat a grill or grill pan over medium heat. Brush the eggplant slices with sesame oil and grill them for 3–4 minutes on each side until tender and slightly charred.
2. In a small bowl, whisk together the soy sauce substitute, rice vinegar, honey, and minced garlic.
3. Once the eggplant is grilled, drizzle the sauce over the top and sprinkle with sesame seeds.
4. Garnish with fresh cilantro before serving.

Low-sodium Gaji Gui offers a simple, healthy, and delicious way to enjoy eggplant. The smoky, grilled flavor combined with the savory, slightly sweet sauce makes it a perfect side dish or light main for your Sunday meal. It’s a great plant-based option that doesn’t sacrifice flavor!

Low-Sodium Korean Beef Bulgogi

Bulgogi, or Korean marinated beef, is traditionally made with soy sauce, sugar, and garlic, creating a savory-sweet profile. This low-sodium version uses a soy sauce substitute and eliminates excessive sugar while still preserving the dish’s delicious depth of flavor. It’s perfect for a Sunday dinner when you’re craving Korean BBQ but want to keep it healthy.

Ingredients

• 1 lb lean beef (ribeye or sirloin), thinly sliced
• 2 tbsp low-sodium soy sauce substitute
• 1 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 1/2 onion, finely sliced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1/4 tsp black pepper
• 1/4 cup green onions, chopped
• 1 tbsp sesame seeds

Instructions

1. In a bowl, combine the soy sauce substitute, sesame oil, honey, garlic, ginger, black pepper, and onions.
2. Add the beef to the marinade, tossing to coat. Cover and let it marinate for at least 30 minutes, preferably 1–2 hours.
3. Heat a grill pan or skillet over medium-high heat. Cook the beef for 2–3 minutes per side, depending on thickness, until it’s browned and cooked through.
4. Garnish with chopped green onions and sesame seeds before serving.

This low-sodium Beef Bulgogi brings all the savory-sweet flavors of the classic dish without overloading on salt. The tender, flavorful beef pairs wonderfully with steamed rice or vegetables, making it an ideal choice for a healthy yet satisfying Sunday dinner.

Low-Sodium Korean Cucumber Kimchi (Oi Kimchi)

Oi Kimchi is a lighter, crunchier take on traditional kimchi, using cucumbers as the base. This low-sodium version uses a reduced-sodium soy sauce and leaves out excess salt, allowing the fresh, crisp flavor of the cucumbers to shine through while still delivering the signature tangy and spicy Korean flavor. It’s perfect as a side dish for a Sunday meal or as a topping for rice and meats.

Ingredients

• 2 medium cucumbers, sliced thinly
• 1 tbsp low-sodium soy sauce substitute
• 1 tbsp rice vinegar
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 1/2 tsp sugar or honey
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

Instructions

1. In a mixing bowl, combine the soy sauce substitute, rice vinegar, gochugaru, garlic, ginger, and sugar.
2. Add the cucumber slices to the bowl and toss to coat. Let the cucumbers marinate for at least 1 hour.
3. Drizzle sesame oil over the cucumbers and toss again.
4. Sprinkle with sesame seeds before serving.

Low-sodium Oi Kimchi offers a refreshing and healthy alternative to traditional kimchi. The cucumbers stay crisp and crunchy, while the flavors from the marinade create a deliciously tangy, spicy side dish. This is a great option for adding a burst of flavor to your Sunday meal without the extra sodium.

Low-Sodium Korean Steamed Dumplings (Mandu)

Korean Mandu are dumplings typically filled with ground meat, vegetables, and seasonings, then steamed or pan-fried. This low-sodium version uses a reduced-sodium soy sauce and skips any high-sodium processed ingredients, allowing the natural flavors of the fresh vegetables and proteins to shine through. These dumplings make a fantastic appetizer or main for a healthy Sunday meal.

Ingredients

• 1/2 lb ground chicken or tofu (for a vegetarian option)
• 1/2 cup cabbage, finely chopped
• 1/4 cup shiitake mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 tbsp low-sodium soy sauce substitute
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1/2 tsp ginger, grated
• 1 pack dumpling wrappers
• 1 tbsp cornstarch (for sealing)

Instructions

1. In a bowl, combine the ground chicken (or tofu), cabbage, mushrooms, garlic, soy sauce substitute, sesame oil, black pepper, and ginger.
2. Place a small spoonful of the filling in the center of each dumpling wrapper. Wet the edges with cornstarch and water, then fold the wrapper into a half-moon shape, sealing tightly.
3. Steam the dumplings in a steamer basket lined with parchment paper for about 10–12 minutes, until the wrappers become translucent and the filling is cooked through.
4. Serve with a dipping sauce made of low-sodium soy sauce substitute and vinegar.

Low-sodium Mandu offers a healthier take on the classic Korean dumplings, with a flavorful filling of vegetables and protein. These dumplings are light, satisfying, and perfect for a Sunday meal, whether served as an appetizer or main dish. The homemade approach ensures you control the sodium content while still enjoying the delicious flavors of Korean cuisine.

Low-Sodium Korean Spicy Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae is a comforting Korean stew made with silky tofu, vegetables, and a spicy broth. This low-sodium version uses a reduced-sodium soy sauce and homemade vegetable broth to bring out the richness of the dish while cutting down on excess salt. It’s perfect for a Sunday evening, offering warmth and spice without sacrificing flavor.

Ingredients

• 1 package soft tofu, cubed
• 1 tbsp sesame oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1/2 zucchini, sliced
• 1/4 cup mushrooms, sliced
• 1 tbsp gochujang (low-sodium or homemade)
• 1 tsp gochugaru (Korean red pepper flakes)
• 3 cups homemade low-sodium vegetable broth
• 1 tbsp low-sodium soy sauce substitute
• 1 egg (optional)
• Green onions for garnish

Instructions

1. Heat sesame oil in a pot over medium heat. Add the onions and garlic, sautéing until fragrant.
2. Add the zucchini and mushrooms, cooking for an additional 2-3 minutes.
3. Stir in the gochujang and gochugaru, then pour in the vegetable broth and soy sauce substitute. Bring to a boil.
4. Once boiling, add the cubed tofu and reduce the heat to a simmer. Let it cook for 10–12 minutes, allowing the flavors to meld together.
5. If using, crack an egg into the stew, cooking it until the white is set.
6. Garnish with green onions and serve hot with steamed rice.

This low-sodium Sundubu Jjigae is a heartwarming dish, brimming with flavors that bring out the best of Korean cuisine. The silky tofu soaks up the spicy, savory broth, creating a delicious contrast to the crunchy vegetables. It’s the perfect Sunday meal that warms you from the inside out, all while keeping your sodium intake in check.

Low-Sodium Korean Braised Potatoes (Gamja Jorim)

Gamja Jorim is a popular Korean dish where potatoes are braised in a sweet and savory sauce. This low-sodium version reduces the amount of soy sauce and sugar, relying on the natural sweetness of the potatoes and the umami of a low-sodium broth for flavor. This dish is a fantastic side for any Sunday meal, offering a savory-sweet contrast to heavier main dishes.

Ingredients

• 4 medium potatoes, peeled and cut into chunks
• 1 tbsp sesame oil
• 1 tbsp low-sodium soy sauce substitute
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1/4 cup low-sodium vegetable broth
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp sesame seeds
• Green onions for garnish

Instructions

1. Heat sesame oil in a large pan over medium heat. Add the potatoes and sauté for 5 minutes, turning them to brown on all sides.
2. In a small bowl, whisk together the soy sauce substitute, rice vinegar, honey, vegetable broth, garlic powder, and black pepper.
3. Pour the sauce over the potatoes and bring to a simmer. Cover the pan and cook for 20–25 minutes, or until the potatoes are tender and the sauce has reduced.
4. Garnish with sesame seeds and chopped green onions before serving.

Low-sodium Gamja Jorim is a delightful side dish that complements any Korean meal. The potatoes are tender and infused with a rich, savory-sweet flavor that pairs wonderfully with grilled meats or rice. This dish is both comforting and healthy, making it a great addition to your Sunday dinner table.

Low-Sodium Korean Vegetable Pancakes (Jeon)

Jeon are savory Korean pancakes made with a variety of vegetables and served with a dipping sauce. This low-sodium version omits excessive salt and uses a soy sauce substitute to maintain a savory profile without overloading on sodium. Jeon makes an excellent appetizer or side dish for your Sunday meal, offering a crispy texture and a medley of fresh vegetables.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour for a healthier version)
• 1/4 cup water
• 1 tbsp low-sodium soy sauce substitute
• 1/2 zucchini, julienned
• 1/2 carrot, julienned
• 1/2 onion, thinly sliced
• 1/4 cup spinach, chopped
• 1/4 cup mushrooms, sliced
• 1 egg (optional, for binding)
• 1 tbsp sesame oil for frying
• Dipping sauce: 2 tbsp low-sodium soy sauce substitute, 1 tsp rice vinegar, 1 tsp sesame oil

Instructions

1. In a bowl, combine the flour, water, and soy sauce substitute. Add the egg if using, and stir to form a batter.
2. Fold in the vegetables and mix until evenly distributed.
3. Heat sesame oil in a non-stick pan over medium heat. Pour in small spoonfuls of the batter and flatten them into thin pancakes. Cook for 3–4 minutes on each side, until golden brown and crispy.
4. For the dipping sauce, mix the soy sauce substitute, rice vinegar, and sesame oil together in a small bowl.
5. Serve the pancakes hot with the dipping sauce.

These low-sodium Korean vegetable pancakes are a crispy, flavorful dish that’s perfect for a Sunday meal. Packed with fresh vegetables and served with a tangy dipping sauce, they offer a healthy and satisfying alternative to traditional fried snacks. Whether as an appetizer or a side dish, Jeon is sure to impress without the extra sodium.

Note: More recipes are coming soon!