50+ Healthy Sunday Diabetic Korean Recipes for Every Sunday

Korean cuisine is known for its vibrant flavors, bold spices, and diverse range of dishes.

However, many traditional Korean recipes can be high in sugar, sodium, and fats, which may not be suitable for people managing diabetes.

The good news is that you can enjoy all the delicious flavors of Korean food while keeping your blood sugar levels stable.

In this blog, we’ll explore over 50 diabetic-friendly Korean recipes that are perfect for a Sunday meal.

Whether you’re cooking for yourself, your family, or guests, these recipes offer a healthy twist on classic Korean dishes, so you can enjoy a satisfying meal without worrying about blood sugar spikes.

These recipes are full of nutritious ingredients like lean proteins, fiber-rich vegetables, and fermented foods that help manage blood sugar and improve digestion.

From spicy stews to hearty banchan (side dishes), you’ll find recipes that are not only diabetic-friendly but also bursting with flavor.

Let’s dive in and discover how you can create mouthwatering Korean meals that fit your dietary needs!

50+ Healthy Sunday Diabetic Korean Recipes for Every Sunday

Eating healthy doesn’t mean you have to sacrifice taste, and with these 50+ Sunday Diabetic Korean Recipes, you can enjoy a variety of flavorful and nutritious meals.

Korean cuisine offers a wonderful array of options, from savory stews to refreshing salads, all packed with wholesome ingredients that promote balanced blood sugar levels.

By making small adjustments like using low-sodium soy sauce, sugar substitutes, and lean proteins, you can savor the best of Korean food while taking care of your health.

Whether you’re hosting a Sunday family meal or simply enjoying a quiet dinner at home, these recipes ensure you can have both delicious and diabetes-friendly dishes on your table.

Korean Bibimbap with Cauliflower Rice

Bibimbap, a beloved Korean mixed rice dish, is traditionally loaded with white rice and sweet sauces. This diabetic-friendly version substitutes cauliflower rice for white rice, offering a low-carb, nutrient-dense base. The vibrant mix of vegetables, lean protein, and a tangy, sugar-free sauce makes this dish satisfying and perfectly suited for Sunday family meals.

Ingredients

• 1 medium cauliflower, riced (or 2 cups store-bought cauliflower rice)
• 1 cup spinach, blanched
• 1 cup bean sprouts, steamed
• 1 medium carrot, julienned and sautéed
• 1 medium zucchini, julienned and sautéed
• 1/2 cup shiitake mushrooms, sliced and sautéed
• 4 oz lean beef or chicken, thinly sliced
• 1 large egg (optional, for topping)
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional garnish)

For the Sauce

• 1 tbsp gochujang (Korean red chili paste, look for sugar-free versions)
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 tsp stevia or other diabetic-friendly sweetener

Instructions

1. Prepare Cauliflower Rice: Heat a non-stick skillet over medium heat. Add the cauliflower rice and cook for 5–7 minutes until tender. Set aside.
2. Cook Proteins: In the same skillet, sauté the lean beef or chicken in 1/2 tbsp sesame oil until fully cooked. Season lightly with salt and pepper.
3. Prepare Vegetables: Arrange the spinach, bean sprouts, carrot, zucchini, and mushrooms in individual sections on a large plate.
4. Make the Sauce: Mix the gochujang, rice vinegar, sesame oil, and stevia until smooth.
5. Assemble the Bibimbap: In a large bowl, add the cauliflower rice. Arrange the cooked protein and vegetables on top. Add the optional fried egg in the center. Drizzle with sauce. Garnish with sesame seeds, if desired.

This Korean Bibimbap with cauliflower rice brings a colorful, nutritious twist to the classic dish, maintaining bold flavors while keeping blood sugar levels stable. It’s a fantastic way to enjoy a cultural favorite without compromising on health. Perfect for a relaxing Sunday lunch or dinner.

Korean Tofu Jjigae (Spicy Tofu Soup)

Tofu Jjigae is a warm, comforting Korean stew traditionally enjoyed on chilly days. This diabetic-friendly version swaps out high-carb ingredients, like rice cakes or sweeteners, for fresh vegetables and lean proteins. This hearty soup is low in carbs but rich in protein and fiber, making it an ideal dish for a cozy Sunday family meal.

Ingredients

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 onion, thinly sliced
• 1 small zucchini, diced
• 1/2 cup shiitake mushrooms, sliced
• 6 oz firm tofu, cubed
• 2 cups low-sodium vegetable or chicken broth
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce (low sodium)
• 1 tsp stevia or monk fruit sweetener
• 1 green onion, chopped (for garnish)

Instructions

1. Sauté Vegetables: In a medium pot, heat sesame oil over medium heat. Add garlic and onion, and sauté until fragrant. Add zucchini and mushrooms, cooking until softened.
2. Add Broth and Seasoning: Pour in the broth, and stir in gochugaru, soy sauce, and sweetener. Bring to a gentle boil.
3. Add Tofu: Gently add tofu cubes to the pot and simmer for 5 minutes to absorb the flavors.
4. Serve: Ladle into bowls and garnish with chopped green onion.

This Tofu Jjigae is a bowl of warmth and comfort, combining spicy, savory, and mildly sweet flavors. The addition of tofu makes it a satisfying protein-packed meal, perfect for a diabetes-friendly Sunday dinner that nourishes the body and soul.

Korean Grilled Salmon with Kimchi Slaw

For a lighter but flavorful Sunday dish, Korean grilled salmon paired with tangy kimchi slaw is an excellent choice. The omega-3 fatty acids from the salmon combined with the probiotics in kimchi make this meal both heart-healthy and diabetes-friendly. With its rich flavors and quick preparation, it’s a crowd-pleaser for all ages.

Ingredients

• 4 salmon fillets (about 4 oz each)
• 2 tbsp soy sauce (low sodium)
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 tsp stevia or monk fruit sweetener

For the Kimchi Slaw

• 1 cup napa cabbage, shredded
• 1/2 cup kimchi, chopped
• 1 small carrot, grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Instructions

1. Marinate Salmon: In a small bowl, mix soy sauce, sesame oil, ginger, and sweetener. Brush over salmon fillets and let marinate for 15 minutes.
2. Grill Salmon: Preheat a grill pan or outdoor grill over medium heat. Grill salmon for 4–5 minutes per side, or until cooked through.
3. Prepare Kimchi Slaw: In a large bowl, combine shredded napa cabbage, kimchi, and carrot. Drizzle with rice vinegar and sesame oil, tossing to coat evenly.
4. Serve: Plate the salmon alongside a generous portion of kimchi slaw.

Korean Grilled Salmon with Kimchi Slaw is a vibrant, healthy dish bursting with flavor. The slightly sweet and savory salmon complements the tangy, spicy slaw, making it an ideal meal for a diabetes-friendly Sunday dinner. It’s as nutritious as it is delicious, ensuring your weekend ends on a high note.

Korean Kimchi Jjigae with Tofu

Kimchi Jjigae (Kimchi Stew) is a staple in Korean households, known for its bold, spicy flavors. This diabetic-friendly version replaces some of the traditional high-carb ingredients with tofu and low-sodium broth, making it a satisfying, low-calorie, and protein-rich dish. Packed with the gut-friendly benefits of kimchi, this stew is a perfect dish for a warm, comforting Sunday meal.

Ingredients

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 onion, sliced
• 1 cup kimchi, chopped
• 6 oz firm tofu, cut into cubes
• 2 cups low-sodium vegetable broth
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp low-sodium soy sauce
• 1 tsp stevia or other diabetic-friendly sweetener
• 1 green onion, chopped (for garnish)

Instructions

1. Sauté Aromatics: In a medium pot, heat sesame oil over medium heat. Add garlic and onion, cooking until softened and fragrant.
2. Add Kimchi: Stir in the chopped kimchi, and sauté for about 5 minutes to release its flavors.
3. Simmer the Stew: Add the tofu cubes and vegetable broth to the pot. Stir in gochugaru, soy sauce, and sweetener. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Serve: Ladle the stew into bowls and garnish with chopped green onion.

This Kimchi Jjigae with Tofu is a flavorful and hearty dish that’s perfect for a diabetic-friendly Sunday meal. The fermentation in kimchi, combined with tofu and the rich, spicy broth, provides a satisfying comfort food experience while keeping your blood sugar in check. It’s an ideal choice for both warming up on a cool day and nourishing your body.

Korean Braised Beef with Radish (Galbitang)

Galbitang, or Korean braised beef soup, is known for its rich, savory flavors. This diabetic-friendly version swaps out some higher-carb ingredients and incorporates radishes for a light yet flavorful touch. The tender beef, low-sodium broth, and radish create a deliciously satisfying stew that’s perfect for a Sunday family meal.

Ingredients

• 1 lb beef short ribs (bone-in)
• 6 cups low-sodium beef broth
• 1 medium daikon radish, peeled and sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce (low sodium)
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Prepare the Beef: Place the beef short ribs in a large pot and cover with water. Bring to a boil and let simmer for 5 minutes. Drain and rinse the beef.
2. Simmer the Soup: Return the beef to the pot and add the low-sodium beef broth. Bring to a simmer over medium heat, skimming any impurities. Add the daikon radish, garlic, soy sauce, sesame oil, and ginger. Let the soup simmer for 1.5 to 2 hours until the beef is tender and the flavors have melded together.
3. Serve: Remove the beef from the bones and shred it. Ladle the soup into bowls, garnish with chopped green onions, and serve hot.

This Korean Braised Beef with Radish (Galbitang) is a rich and nourishing dish that brings comfort and warmth to your Sunday table. With its tender beef and subtle radish flavor, this diabetic-friendly version keeps the integrity of the classic while maintaining a lower-carb profile. It’s a great way to enjoy a traditional Korean dish without the excess calories.

Korean Spicy Grilled Chicken (Dak-Galbi)

Dak-Galbi, a spicy and savory grilled chicken dish, is a fan favorite in Korean cuisine. In this diabetic-friendly version, the chicken is marinated with a mixture of spices and a low-sugar sauce to create a satisfying, flavor-packed meal. Perfect for a Sunday BBQ or a family dinner, this dish combines lean protein with robust Korean flavors, while keeping the carb count low.

Ingredients

• 4 chicken breasts, boneless and skinless
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce (low sodium)
• 1 tbsp gochujang (Korean chili paste, look for sugar-free versions)
• 1 tsp stevia or monk fruit sweetener
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Prepare Marinade: In a bowl, combine sesame oil, garlic, soy sauce, gochujang, sweetener, rice vinegar, and ginger. Mix well.
2. Marinate the Chicken: Cut the chicken breasts into bite-sized chunks and place them in the marinade. Let the chicken marinate for at least 30 minutes to absorb the flavors.
3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the chicken for 4-5 minutes per side, or until fully cooked.
4. Serve: Once cooked, transfer the chicken to a serving platter and garnish with chopped green onions.

Korean Spicy Grilled Chicken (Dak-Galbi) is a perfect dish for a Sunday meal that’s full of flavor without the extra carbs. The spicy marinade, paired with lean chicken, creates a deliciously satisfying dish that is both diabetic-friendly and low-calorie. Whether grilled indoors or outdoors, this dish will be a hit at your Sunday dinner table.

Korean Pork Stir-Fry (Jeyuk Bokkeum)

Jeyuk Bokkeum is a spicy and savory stir-fry made with pork and vegetables, commonly served in Korean households. This diabetic-friendly version replaces sugary marinades with low-sodium ingredients and incorporates a variety of fresh vegetables. It’s packed with protein and fiber, making it a satisfying and healthy choice for a Sunday family dinner.

Ingredients

• 1 lb lean pork tenderloin, thinly sliced
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 1 bell pepper, sliced
• 1 small zucchini, sliced
• 1 tbsp soy sauce (low sodium)
• 1 tbsp gochujang (Korean chili paste, sugar-free)
• 1 tsp stevia or monk fruit sweetener
• 1 tsp ginger, grated
• 1 tbsp sesame seeds (optional for garnish)
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Prepare the Pork: In a bowl, combine sliced pork with soy sauce, gochujang, stevia, and ginger. Let it marinate for 15–20 minutes.
2. Stir-Fry the Vegetables: Heat sesame oil in a large skillet over medium heat. Add garlic and onion, and sauté for 2-3 minutes until fragrant. Add the bell pepper and zucchini, and cook for another 4-5 minutes until vegetables are tender.
3. Cook the Pork: Push the vegetables to one side of the skillet and add the marinated pork to the pan. Stir-fry for 5-7 minutes until the pork is cooked through and slightly caramelized.
4. Serve: Garnish with sesame seeds and chopped green onions. Serve hot, paired with cauliflower rice or a simple salad.

This Korean Pork Stir-Fry (Jeyuk Bokkeum) offers all the bold, spicy flavors of the original dish but with healthier substitutions that make it diabetic-friendly. The lean pork and fresh vegetables provide a satisfying, low-carb meal that is both delicious and easy to prepare for a Sunday family gathering.

Korean Vegetable Pancakes (Jeon)

Jeon is a popular Korean dish made with a variety of vegetables and a light batter, often served as a snack or appetizer. This diabetic-friendly version uses almond flour instead of traditional flour, reducing the carb count while keeping the crispy texture. The vegetables offer fiber and nutrients, making this dish a healthy choice for a Sunday brunch or side dish.

Ingredients

• 1/2 cup almond flour
• 1/4 cup water (more if needed)
• 1/4 cup zucchini, finely grated
• 1/4 cup carrot, finely grated
• 1/4 cup green onions, chopped
• 1/4 cup bell pepper, finely chopped
• 1 tbsp sesame oil
• 1 egg (optional)
• 1 tbsp soy sauce (low sodium)
• 1/2 tsp gochugaru (Korean chili flakes)
• 1 tbsp rice vinegar (for dipping)

Instructions

1. Prepare the Vegetables: Grate the zucchini and carrot. Squeeze out excess moisture from the zucchini with a clean towel.
2. Make the Batter: In a bowl, combine the almond flour, water, egg (if using), and soy sauce. Add the grated zucchini, carrot, chopped bell pepper, and green onions. Stir until all ingredients are well coated.
3. Cook the Pancakes: Heat sesame oil in a large skillet over medium heat. Spoon the vegetable batter into the skillet, flattening it into small pancakes. Cook for 2-3 minutes on each side until golden brown and crispy.
4. Serve: Serve the pancakes hot with a side of rice vinegar for dipping.

These Korean Vegetable Pancakes (Jeon) are a healthier alternative to the traditional version, with a crispy texture that’s sure to satisfy. The almond flour gives the pancakes a light yet satisfying crunch, and the mix of vegetables adds a nutritional boost. This diabetic-friendly dish makes for a perfect Sunday brunch or appetizer that the whole family can enjoy.

Korean Kimchi Grilled Fish (Godeungeo Gui)

Grilled fish is a common dish in Korean cuisine, often served with kimchi for a flavorful pairing. In this diabetic-friendly version, the fish is grilled with a sugar-free kimchi marinade, making it a heart-healthy and low-carb option for a Sunday meal. The addition of kimchi brings probiotics, making this dish both delicious and gut-friendly.

Ingredients

• 2 whole fish (such as mackerel or snapper), cleaned and gutted
• 1 tbsp sesame oil
• 1 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1/4 cup kimchi, finely chopped
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tsp ginger, grated
• 1 tbsp green onions, chopped (for garnish)
• 1 tbsp sesame seeds (optional)

Instructions

1. Prepare the Marinade: In a small bowl, mix sesame oil, soy sauce, rice vinegar, chopped kimchi, gochugaru, and grated ginger.
2. Marinate the Fish: Rub the marinade all over the fish, ensuring it’s well coated. Let it marinate for at least 20-30 minutes.
3. Grill the Fish: Preheat the grill or grill pan to medium heat. Grill the fish for 4-5 minutes on each side, or until the fish is cooked through and the skin is crispy.
4. Serve: Garnish with chopped green onions and sesame seeds. Serve with a side of cauliflower rice or sautéed greens for a complete meal.

Korean Kimchi Grilled Fish (Godeungeo Gui) is a simple yet flavorful dish that combines the smoky goodness of grilled fish with the tangy spice of kimchi. This diabetic-friendly recipe brings together the benefits of lean protein, probiotics, and healthy fats, making it a wholesome and satisfying choice for a Sunday family dinner. The rich flavors and textures of this dish are sure to please everyone at the table.

Korean Beef and Mushroom Stir-Fry (Yuk Hwae Jeongol)

This beef and mushroom stir-fry is a hearty yet light dish that combines tender beef with earthy mushrooms in a savory, low-sodium broth. Traditionally enjoyed in Korean cuisine, this version is made with diabetic-friendly ingredients, such as lean beef and a variety of vegetables, making it a perfect choice for a healthy and flavorful Sunday meal. The rich umami flavor of the mushrooms, combined with the tender beef, offers a comforting yet low-calorie dish.

Ingredients

• 1 lb lean beef sirloin, thinly sliced
• 2 cups mixed mushrooms (shiitake, oyster, or button), sliced
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 2 tbsp soy sauce (low sodium)
• 1 tsp stevia or monk fruit sweetener
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Sauté Aromatics: Heat sesame oil in a large skillet or wok over medium heat. Add garlic and onion and sauté until softened and fragrant.
2. Cook the Beef: Add the thinly sliced beef to the skillet and cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through.
3. Add Mushrooms: Stir in the mushrooms and cook for an additional 5 minutes until they soften and release their juices.
4. Season the Stir-Fry: Add soy sauce, stevia, rice vinegar, and grated ginger. Stir well and let everything simmer together for 3-5 minutes.
5. Serve: Garnish with sesame seeds and chopped green onions. Serve hot, paired with steamed cauliflower rice or a simple salad.

Korean Beef and Mushroom Stir-Fry (Yuk Hwae Jeongol) is a satisfying and savory dish that provides all the bold flavors of Korean cuisine in a diabetic-friendly format. With lean beef, low-sodium soy sauce, and nutrient-rich mushrooms, this stir-fry is a great choice for a hearty Sunday meal that won’t spike blood sugar levels. The dish is full of umami and packed with healthy ingredients, making it both nourishing and delicious.

Korean Spicy Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae is a popular Korean dish known for its spicy, savory flavors. This version is diabetic-friendly, using tofu as the main protein source, which is low in carbs and high in healthy fats. The rich, spicy broth combined with the soft tofu creates a hearty dish, perfect for a Sunday meal that’s both comforting and healthy. The tofu also adds plant-based protein and is packed with essential nutrients, making this a great vegetarian option for a diabetic-friendly meal.

Ingredients

• 1 tbsp sesame oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste, sugar-free)
• 1 tbsp soy sauce (low sodium)
• 2 cups vegetable broth (low-sodium)
• 1 block soft tofu, cut into cubes
• 1/4 cup zucchini, sliced
• 1/4 cup mushrooms, sliced
• 1/2 tsp gochugaru (Korean chili flakes)
• 1 tsp sesame seeds (for garnish)
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Sauté Aromatics: Heat sesame oil in a medium pot over medium heat. Add garlic and onion, and sauté for 2-3 minutes until fragrant.
2. Add Broth and Seasoning: Stir in gochujang, soy sauce, and vegetable broth. Bring the mixture to a boil.
3. Simmer the Stew: Add the tofu, zucchini, and mushrooms to the pot. Stir gently, and let the stew simmer for 15 minutes, allowing the flavors to meld.
4. Serve: Ladle the stew into bowls and garnish with sesame seeds and chopped green onions. Serve hot with steamed cauliflower rice or a side of pickled vegetables.

Korean Spicy Tofu Stew (Sundubu Jjigae) is a hearty and flavorful dish that provides all the warmth and spice of traditional Korean cuisine without compromising on health. The tofu serves as a low-carb, high-protein alternative to meat, and the rich broth adds layers of flavor that are both satisfying and nutritious. This dish is a great option for a diabetic-friendly Sunday meal that is packed with plant-based protein and savory goodness.

Korean Sweet Potato Noodles (Japchae)

Japchae is a beloved Korean dish featuring stir-fried sweet potato noodles with vegetables and a savory-sweet sauce. In this diabetic-friendly version, the sweet potato noodles (which are naturally lower in carbs than traditional noodles) are paired with lean protein, such as chicken or tofu, and a variety of vegetables. The dish is full of flavor, vibrant in color, and perfect for a light yet satisfying Sunday lunch or dinner.

Ingredients

• 8 oz sweet potato noodles (dangmyeon)
• 1 tbsp sesame oil
• 1 chicken breast, thinly sliced (or tofu for vegetarian option)
• 1/2 onion, sliced
• 1/2 bell pepper, sliced
• 1 small zucchini, sliced
• 1/2 cup spinach
• 2 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tsp stevia or monk fruit sweetener
• 1 tsp sesame seeds (for garnish)
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Cook the Noodles: Boil the sweet potato noodles according to package instructions, then drain and set aside.
2. Stir-Fry the Chicken: Heat sesame oil in a large skillet over medium heat. Add the chicken (or tofu) and sauté until cooked through, about 5-7 minutes.
3. Add Vegetables: Stir in the onion, bell pepper, zucchini, and spinach. Cook for 4-5 minutes, until the vegetables are tender.
4. Combine the Noodles: Add the cooked noodles to the skillet with the vegetables and chicken. Stir in soy sauce, rice vinegar, and stevia, tossing everything together.
5. Serve: Garnish with sesame seeds and chopped green onions. Serve hot as a main dish or with a side of steamed vegetables.

Korean Sweet Potato Noodles (Japchae) are a vibrant and flavorful dish that offers a healthier alternative to traditional noodle recipes. The sweet potato noodles provide a satisfying texture without the heavy carb load, while the vegetables and lean protein make this dish a well-balanced and nutritious option for a Sunday meal. The savory-sweet sauce and vibrant ingredients come together for a delicious, diabetic-friendly recipe that everyone will enjoy.

Korean Kimchi Stew (Kimchi Jjigae)

Kimchi Jjigae is a classic Korean comfort food made with kimchi, tofu, and pork (or other protein). This diabetic-friendly version uses lean pork or chicken, low-sodium broth, and a small amount of sugar substitute to balance the spicy and tangy flavors of the fermented kimchi. It’s an incredibly hearty dish that provides probiotics from the kimchi, plant-based protein from tofu, and rich flavors that are perfect for a Sunday lunch or dinner. The spicy broth will warm you up while helping to manage blood sugar levels.

Ingredients

• 1 lb lean pork tenderloin or chicken breast, thinly sliced
• 2 cups kimchi, chopped
• 1 block tofu, cut into cubes
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp gochujang (Korean chili paste, sugar-free)
• 1 tbsp soy sauce (low sodium)
• 3 cups vegetable broth (low-sodium)
• 1 tsp stevia or monk fruit sweetener
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Cook the Protein: Heat sesame oil in a large pot over medium heat. Add the pork or chicken slices and cook until browned and cooked through.
2. Sauté Aromatics: Add garlic and onion to the pot and sauté for another 2-3 minutes, until fragrant.
3. Add Kimchi and Broth: Stir in the chopped kimchi and gochujang, then add the vegetable broth, soy sauce, and stevia. Bring the mixture to a boil.
4. Simmer the Stew: Lower the heat and add tofu. Let the stew simmer for 10-15 minutes to allow the flavors to meld and the tofu to absorb the flavors of the broth.
5. Serve: Ladle the stew into bowls and garnish with sesame seeds and green onions. Serve hot with cauliflower rice or steamed vegetables.

Kimchi Jjigae is a rich, spicy stew that provides a comforting experience while being diabetic-friendly. The kimchi brings a unique fermented tang that helps promote gut health, and with lean protein and tofu as the base, it’s both filling and nutritious. The low-sodium broth and sugar substitute help balance the dish, making it a perfect choice for those looking for a flavorful yet healthy Sunday meal. This stew is perfect for warming up on a chilly day and offering a boost of probiotics and protein.

Korean Spicy Fish Stew (Maeuntang)

Maeuntang is a delicious Korean fish stew that typically features white fish or other seafood in a spicy, flavorful broth. This diabetic-friendly version uses a low-sodium base and lean white fish, such as cod or tilapia, paired with nutritious vegetables like radishes and mushrooms. It’s a light, savory stew that is both low in carbs and packed with protein and vitamins, making it an ideal Sunday dish for a nutritious meal without spiking blood sugar levels.

Ingredients

• 1 lb white fish (such as cod, tilapia, or snapper)
• 2 tbsp sesame oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste, sugar-free)
• 3 cups vegetable broth (low-sodium)
• 1/2 cup daikon radish, sliced
• 1/2 cup mushrooms, sliced
• 2 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tsp stevia or monk fruit sweetener
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Sauté Aromatics: Heat sesame oil in a large pot over medium heat. Add garlic and onion and sauté for 2-3 minutes until fragrant.
2. Prepare the Broth: Stir in gochujang, soy sauce, rice vinegar, stevia, and vegetable broth. Bring the mixture to a boil.
3. Add Fish and Vegetables: Add the fish fillets, radish, and mushrooms to the pot. Lower the heat and simmer for 10-12 minutes until the fish is cooked through and the vegetables are tender.
4. Serve: Ladle the stew into bowls and garnish with sesame seeds and chopped green onions. Serve hot with a side of steamed cauliflower rice.

Korean Spicy Fish Stew (Maeuntang) is a light yet flavorful stew that combines the natural flavors of lean white fish with a spicy broth, providing a great source of protein and omega-3 fatty acids. The addition of vegetables like radish and mushrooms not only enhances the flavor but also contributes to a balanced, low-calorie dish that’s ideal for diabetics. This savory stew is an excellent choice for a Sunday meal, as it is both satisfying and healthy, helping maintain stable blood sugar levels.

Korean Cucumber Kimchi (Oi Kimchi)

Oi Kimchi is a refreshing and tangy Korean side dish made from cucumbers that are lightly fermented with chili, garlic, and other seasonings. This diabetic-friendly version uses stevia as a sweetener and low-sodium soy sauce to balance the flavors, making it a great accompaniment to any meal. The cucumbers provide a crisp texture while the seasonings give the dish an irresistible kick. This kimchi is also packed with probiotics, aiding in digestion and offering a healthy addition to your Sunday meal.

Ingredients

• 2 medium cucumbers, sliced
• 1 tbsp salt
• 1 tbsp rice vinegar
• 2 tbsp low-sodium soy sauce
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tsp stevia or monk fruit sweetener
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp green onions, chopped (for garnish)

Instructions

1. Prepare the Cucumbers: Sprinkle the cucumber slices with salt and toss to coat evenly. Let the cucumbers sit for 20 minutes to draw out excess water.
2. Make the Seasoning Paste: In a small bowl, mix rice vinegar, soy sauce, gochugaru, stevia, garlic, and sesame oil until well combined.
3. Combine: Rinse the cucumbers under cold water to remove excess salt, then gently squeeze out any remaining water. Toss the cucumbers in the seasoning paste, making sure they are evenly coated.
4. Let it Ferment: Allow the cucumber kimchi to sit at room temperature for 2-3 hours for light fermentation, or refrigerate for longer for a more intense flavor.
5. Serve: Garnish with sesame seeds and green onions before serving.

Korean Cucumber Kimchi (Oi Kimchi) is a light, crunchy, and flavorful side dish that provides a burst of probiotics and fresh flavors. With its tangy, spicy kick, it pairs wonderfully with a variety of Korean dishes and adds a healthy, low-calorie option to your meal. The use of stevia and low-sodium soy sauce ensures that it remains diabetic-friendly while still delivering authentic Korean taste. This kimchi is perfect for a Sunday meal, offering both health benefits and delicious flavor.

Note: More recipes are coming soon!