Gochujang sauce is usually made with gochujang paste, which has as much as 500 mg of sodium per tablespoon. My low sodium sauce has just 4 mg per tablespoon. It's great on bibimbap, or any Asian-inspired rice or noodle dish, really.
Servings: About 1 3/4 cups
Sodium: 4 mg per tablespoon Time: 20 minutes
1/2 cup low sodium soy sauce substitute
pinch of bonito flakes
1/4 cup sugar
2 tablespoons water
8 cloves garlic, minced
2 tablespoons unsalted tahini
1/4 cup sesame oil
1/4 cup unseasoned rice vinegar
1/4 cup coarse pepper flakes
1 tablespoon sesame seeds
1) Combine soy sauce substitute, bonito flakes, sugar, water, and garlic in a small saucepan (mine is 1.5 quarts) and heat until the sugar is dissolved. A pinch of bonito flakes is just that, I add whatever amount I can pinch between my index finger and thumb.
2) Add the remaining sauce ingredients EXCEPT for sesame seeds and stir to combine, then blend until smooth. If you have an immersion blender, you can easily blend the sauce in a 2 cup measuring cup. Top with sesame seeds.
I buy my pepper flakes at a Korean market but they're available on Amazon and have zero sodium. I wouldn't suggest substituting this with the dried chili flakes that you put on pizza. Those are much easier to find but they don't have the right flavor. The sauce keeps refrigerated for at least two weeks. If it gets a little thick in the refrigerator, thin it with a little hot water before serving.