Suggestion for low-sodium ingredients (eg. low sodium gochujang)?

I’ve been learning to cook a bunch of korean and japanese and other east asian foods recently, but the problem I seem to hit every time is sodium. Everything already has a bunch of sodium in it– I use low sodium soy sauce now, but I want to get low sodium versions of other ingredients, like gochujang or doenjang or miso, for example. Any suggestions?

submitted by /u/Zorangepopcorn
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