Low Sodium Buldak Sauce
Elevate your meals with this Low Sodium Buldak Sauce—a lighter take on the bold, spicy, and savory Korean classic known for its addictive fiery kick! Made with ingredients like low sodium soy sauce, gochugaru, gochujang, and a touch of honey or maple syrup, this sauce balances heat, sweetness, and umami in every bite. The addition of unsalted chicken broth and cornstarch creates a velvety texture, while minced garlic, grated ginger, and sesame oil bring depth and aroma. Perfect for marinating grilled dishes, glazing chicken, or drizzling over rice and noodles, this 25-minute recipe proves that bold flavors don’t need extra salt. Plus, it’s easy to store for quick weeknight meals! If you’re searching for a low sodium Korean sauce that doesn’t skimp on taste, this is your new go-to.
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Recipe Information
Ingredients
- 3 tablespoons low sodium soy sauce
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 cup unsalted chicken broth
- 4 cloves minced garlic
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons gochujang (Korean fermented red chili paste)
- 1 tablespoon unsalted butter
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
In a saucepan over medium heat, combine the low sodium soy sauce, gochugaru, rice vinegar, honey, minced garlic, grated ginger, sesame oil, gochujang, and unsalted chicken broth. Stir well until blended.
Bring the mixture to a simmer, allowing the flavors to meld for about 10 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the saucepan while continuously stirring to prevent lumps.
Continue to simmer the sauce for another 3-5 minutes until it thickens to your desired consistency.
Remove the saucepan from heat and stir in the unsalted butter until fully incorporated.
Let the sauce cool slightly, then transfer to a jar or airtight container for storage.
Use the sauce immediately for marinating or glazing or refrigerate for up to one week.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 26.5 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
