35+ Easy and Nutritious Holiday Diabetic Korean Recipes for a Healthier Feast

The holiday season is a time for gathering with loved ones, sharing meals, and creating cherished memories.

However, for those managing diabetes, finding festive recipes that are both delicious and health-conscious can be a challenge.

Korean cuisine, known for its rich flavors and diverse dishes, offers a variety of options that are diabetic-friendly without compromising on taste or tradition.

We’ll explore over 35 holiday diabetic Korean recipes that you can enjoy without worrying about your blood sugar levels.

From savory side dishes like Kimchi and Tofu Stir-fries to comforting soups and stews, these recipes are packed with nutrients, low in sugar, and high in flavor.

Whether you’re hosting a holiday feast or simply looking to enjoy a healthier meal, these Korean dishes are perfect for making your festive season both healthy and memorable.

35+ Easy and Nutritious Holiday Diabetic Korean Recipes for a Healthier Feast

The holidays don’t have to be a time of indulgence that leaves you feeling guilty or out of control.

With these 35+ holiday diabetic Korean recipes, you can celebrate with food that supports your health without sacrificing taste.

These dishes highlight the heart of Korean cuisine—balanced, flavorful, and designed to nourish your body.

By focusing on whole ingredients like vegetables, lean proteins, and low-sodium seasonings, these recipes make it easy to enjoy a diabetic-friendly holiday spread.

Kimchi Jjigae (Kimchi Stew) – A Low-Carb Comfort Dish

Kimchi jjigae is a beloved Korean comfort food, often enjoyed during cold weather. This low-carb, diabetic-friendly version of the dish uses lean pork or tofu, a flavorful broth, and of course, tangy kimchi, which is rich in probiotics. The spiciness can be adjusted to taste, but even in its mild form, it remains hearty and satisfying. This stew is full of antioxidants from the kimchi and offers a great way to enjoy a hearty Korean meal without spiking blood sugar levels.

Ingredients:

• 1 cup of well-fermented kimchi, chopped
• 200g lean pork belly or tofu, cut into bite-sized pieces
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon gochugaru (Korean chili flakes) or to taste
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 cups water or low-sodium chicken broth
• 1 teaspoon ground ginger
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 1 green onion, chopped for garnish

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant.
2. Add the pork belly or tofu pieces to the pot and cook until browned.
3. Stir in the chopped kimchi and gochugaru (chili flakes), letting it cook for about 3 minutes until the kimchi releases its flavor.
4. Pour in the water or chicken broth, soy sauce, ground ginger, and sugar substitute. Bring it to a boil, then reduce the heat and let it simmer for 20–30 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning with more soy sauce or gochugaru if needed.
6. Garnish with chopped green onions before serving.

This kimchi jjigae is both flavorful and filling while being kind to blood sugar levels. The fermented kimchi adds a tangy depth, while the lean pork or tofu provides protein. It’s a comforting dish that embodies the heart of Korean cooking without compromising health.

Korean Grilled Salmon (Samgyeopsal Style)

This Korean-style grilled salmon recipe takes inspiration from the popular Samgyeopsal BBQ dish but swaps fatty pork for heart-healthy salmon. This dish is rich in Omega-3 fatty acids and makes a wonderful, diabetic-friendly main course. It’s a simple yet flavorful preparation that includes a sesame and garlic marinade, which enhances the natural flavors of the fish while keeping the dish low in carbs.

Ingredients:

• 4 salmon fillets (skin-on for extra flavor)
• 2 tablespoons sesame oil
• 1 tablespoon low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 1 teaspoon freshly ground black pepper
• Chopped cilantro or green onions for garnish

Instructions:

1. In a small bowl, mix the sesame oil, soy sauce, garlic, ginger, rice vinegar, sesame seeds, sugar substitute, and black pepper to create the marinade.
2. Place the salmon fillets in a shallow dish and pour the marinade over them, making sure they’re well-coated. Cover and refrigerate for at least 30 minutes.
3. Preheat a grill or grill pan to medium-high heat. Place the salmon fillets on the grill, skin side down, and cook for 4-5 minutes on each side until the salmon is cooked through and slightly charred.
4. Garnish with chopped cilantro or green onions before serving.

This grilled salmon recipe provides a perfect balance of rich flavors while being low in carbs and sugars, making it ideal for diabetics. The sesame and garlic marinade adds a distinctive Korean touch, while the Omega-3s in the salmon support heart health. A satisfying and healthy choice for a holiday meal.

Korean Spicy Tofu Stew (Sundubu Jjigae)

Sundubu jjigae is a warming Korean stew made with silky soft tofu and a rich, spicy broth. This diabetic-friendly version reduces the sugar and uses low-sodium soy sauce, ensuring that it remains heart-healthy without sacrificing flavor. It’s packed with protein from the tofu and offers a satisfying depth of flavor from the gochujang (Korean chili paste) and gochugaru. This dish is perfect for the holiday season, providing a spicy, aromatic kick to any meal.

Ingredients:

• 300g silken tofu, cut into chunks
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 2 cups low-sodium vegetable broth
• 1 tablespoon sesame oil
• 1/2 cup zucchini, sliced thinly
• 1 egg (optional)
• Green onions and sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the minced garlic and sliced onion, sautéing until the onion becomes soft.
2. Stir in the gochujang and gochugaru, cooking for another 2 minutes until the spices bloom.
3. Add the vegetable broth, soy sauce, and zucchini. Bring the broth to a simmer, cooking for about 5-7 minutes until the zucchini softens.
4. Carefully add the tofu, stirring gently to avoid breaking it. Simmer for another 5-10 minutes.
5. If desired, crack an egg into the stew and cook until the egg whites are set.
6. Garnish with green onions and sesame seeds before serving.

Sundubu jjigae is a perfect dish for a holiday gathering. The soft tofu soaks up all the rich, spicy flavors, while the broth provides warmth and comfort. The addition of zucchini gives the stew a light, healthy touch, and the optional egg adds extra protein. This dish is a flavorful, diabetic-friendly option that doesn’t sacrifice any of the traditional Korean flavors.

Korean Braised Soybean Sprouts (Kongnamul Jorim)

Kongnamul Jorim is a popular Korean side dish made with soybean sprouts, braised in a flavorful mix of soy sauce, sesame oil, and garlic. This diabetic-friendly version uses less sodium and sugar substitute, offering a savory and nutritious accompaniment to your holiday meal. The crunchy texture of the sprouts paired with the bold flavors makes it a perfect side dish for people with diabetes who want to maintain a healthy, balanced diet.

Ingredients:

• 2 cups soybean sprouts, rinsed and drained
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds
• 1/4 teaspoon ground black pepper
• 1/4 cup water
• Chopped green onions for garnish

Instructions:

1. In a medium pot, combine the soybean sprouts and water. Bring to a boil over medium heat and cook for 3-4 minutes until they are tender but still crunchy.
2. Drain any excess water from the sprouts and return them to the pot.
3. Add the low-sodium soy sauce, sesame oil, sugar substitute, garlic, and black pepper to the sprouts. Stir to combine.
4. Let the sprouts cook on medium heat for another 3-4 minutes until the sauce is absorbed and the sprouts are well-coated.
5. Sprinkle sesame seeds and chopped green onions on top before serving.

Kongnamul Jorim is a light and healthy dish that pairs well with any Korean main course. The soybean sprouts are packed with fiber and protein, making this a great option for diabetics looking for a low-calorie side dish. The seasoning enhances the natural flavors of the sprouts, providing a savory and satisfying side.

Korean Stir-Fried Vegetables (Yachae Bokkeum)

Yachae Bokkeum is a Korean stir-fried vegetable dish that incorporates a variety of vegetables like carrots, zucchini, mushrooms, and spinach. It’s sautéed with a simple sauce made from low-sodium soy sauce and sesame oil, making it a perfect side dish or even a light meal for anyone with diabetes. The dish is low in carbs and calories while offering plenty of vitamins and fiber, making it a healthy and flavorful addition to your holiday table.

Ingredients:

• 1 medium zucchini, julienned
• 1 large carrot, julienned
• 1 cup mushrooms, sliced
• 1 cup spinach leaves, washed and drained
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 1 teaspoon sesame seeds
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the zucchini, carrot, and mushrooms to the pan and stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
3. Add the spinach and continue stir-frying for another 2 minutes until it wilts.
4. Stir in the low-sodium soy sauce, sugar substitute, and black pepper, cooking for another 2 minutes to allow the flavors to combine.
5. Garnish with sesame seeds before serving.

Yachae Bokkeum is a vibrant, nutrient-dense dish perfect for diabetics. The variety of vegetables offers a boost of vitamins, while the light seasoning makes it a healthy addition to any holiday spread. It’s an easy-to-make dish that adds color and flavor to the table, without the excess calories and carbs.

Korean Cabbage Salad (Baechu Geotjeori)

Baechu Geotjeori is a fresh, lightly seasoned cabbage salad that is often served alongside Korean meals. It’s made from napa cabbage, seasoned with a tangy, spicy dressing, and typically enjoyed as a refreshing complement to richer dishes. This low-carb, diabetic-friendly version uses a sugar substitute and low-sodium soy sauce, ensuring it remains light and healthy while retaining its bold, traditional flavors.

Ingredients:

• 4 cups napa cabbage, chopped into bite-sized pieces
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped green onions

Instructions:

1. In a large mixing bowl, toss the chopped napa cabbage with the sesame oil, soy sauce, rice vinegar, gochugaru, and sugar substitute. Gently massage the cabbage to help it absorb the seasonings.
2. Let the cabbage sit for about 10 minutes to allow the flavors to meld.
3. Garnish with sesame seeds, green onions, and black pepper before serving.

Baechu Geotjeori is a great way to add some freshness and spice to your holiday spread. The napa cabbage provides fiber and antioxidants, while the spicy, tangy dressing adds depth to the dish. It’s a perfect low-calorie, low-carb side dish for anyone monitoring their blood sugar levels.

Korean Sweet Potato Soup (Goguma Juk)

Goguma Juk is a warm, comforting Korean sweet potato porridge. While traditional versions often use sugar, this diabetic-friendly version substitutes it with a sugar alternative, making it suitable for those managing blood sugar. The creamy texture of the sweet potatoes blended with the mild flavors of the broth creates a soothing, light soup that is perfect for a holiday appetizer or side dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 cups low-sodium vegetable broth
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 1/4 teaspoon salt (optional)
• 1 tablespoon sesame seeds for garnish

Instructions:

1. In a pot, combine the sweet potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
2. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup to a regular blender and puree in batches.
3. Stir in sesame oil, ground ginger, and sugar substitute. Taste and adjust with salt if necessary.
4. Garnish with sesame seeds before serving.

Goguma Juk offers a warm and comforting way to enjoy sweet potatoes without the added sugars. The natural sweetness of the potatoes shines through, and the creamy texture makes this soup a heartwarming addition to any meal. It’s perfect for those with diabetes, offering the health benefits of sweet potatoes while keeping blood sugar in check.

Korean Grilled Mackerel (Godeungeo Gui)

Godeungeo Gui is a deliciously simple Korean grilled mackerel dish. It’s a healthy, low-calorie, and diabetes-friendly meal that brings a rich flavor with minimal ingredients. Mackerel is a great source of omega-3 fatty acids, which are beneficial for heart health and can help regulate blood sugar levels. This grilled fish dish is perfect for a holiday meal, offering a savory and nutritious protein option.

Ingredients:

• 2 whole mackerel, cleaned and gutted
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground black pepper
• 1 tablespoon sesame seeds for garnish
• Lemon wedges (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the low-sodium soy sauce, sesame oil, rice vinegar, minced garlic, and black pepper.
3. Brush the mackerel with the marinade on both sides, ensuring it is evenly coated. Let it marinate for about 10-15 minutes.
4. Place the mackerel on the grill and cook for about 5-7 minutes on each side, until the fish is cooked through and has a golden-brown crisp on the outside.
5. Remove from the grill, sprinkle with sesame seeds, and serve with lemon wedges for a fresh, tangy twist.

Godeungeo Gui is an excellent choice for those with diabetes as it provides a healthy source of fats from the mackerel while being low in carbohydrates. The simple marinade enhances the fish’s natural flavors without adding unnecessary sugars, making it a perfect holiday dish.

Korean Kimchi Soup (Kimchi Jjigae)

Kimchi Jjigae is a popular and comforting Korean stew made from fermented kimchi, tofu, and vegetables. This diabetic-friendly version reduces the sodium content by using low-sodium soy sauce and includes a sugar substitute. The soup is hearty and flavorful, with the added benefit of probiotics from the kimchi, making it a great dish for digestion and blood sugar regulation.

Ingredients:

• 1 cup well-fermented kimchi, chopped
• 1/2 block firm tofu, cubed
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon gochugaru (Korean chili flakes)
• 1/2 teaspoon ground ginger
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 2 cups low-sodium vegetable broth
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1 tablespoon sesame oil
• 2 green onions, chopped for garnish

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the garlic and onion, sautéing for 2-3 minutes until fragrant and softened.
2. Add the chopped kimchi and continue sautéing for another 3-4 minutes to release the flavors.
3. Stir in the low-sodium soy sauce, gochugaru, ground ginger, and sugar substitute.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 10 minutes to allow the flavors to meld.
5. Add the tofu cubes and black pepper, simmering for an additional 5 minutes.
6. Garnish with chopped green onions before serving.

Kimchi Jjigae is an ideal dish for those managing diabetes, offering both flavor and health benefits. The fermented kimchi provides beneficial probiotics, while the tofu adds a protein boost. It’s a filling, flavorful dish that can be enjoyed without worrying about blood sugar spikes.

Korean Spicy Cucumber Salad (Oi Muchim)

Oi Muchim is a vibrant Korean cucumber salad that’s quick to prepare and refreshing. It’s made with thinly sliced cucumbers, dressed in a spicy and tangy seasoning. This diabetic-friendly version reduces the sugar content by using a sugar substitute while maintaining the authentic taste. The crunchy cucumbers combined with the bold seasoning make this a perfect side dish for your holiday meals.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped green onions for garnish

Instructions:

1. Slice the cucumbers thinly and place them in a bowl. Lightly sprinkle with salt and let them sit for 5-10 minutes to draw out excess water.
2. In a small bowl, combine the low-sodium soy sauce, rice vinegar, gochugaru, sugar substitute, sesame oil, and black pepper. Stir until the sugar substitute dissolves.
3. Rinse the salted cucumbers under cold water and pat dry.
4. Toss the cucumbers with the prepared dressing until well-coated.
5. Garnish with sesame seeds and chopped green onions before serving.

Oi Muchim is a delightful side dish that’s perfect for those with diabetes. The cucumbers provide hydration and fiber, while the spicy, tangy dressing adds depth to the dish without using excessive sugar. It’s a quick and easy way to add a refreshing, flavorful dish to your holiday spread.

Korean Eggplant Stir-Fry (Gaji Bokkeum)

Gaji Bokkeum is a savory and slightly spicy Korean stir-fried eggplant dish. The eggplants are cooked in a sesame oil-based sauce, infused with garlic, ginger, and a sugar substitute to create a flavorful dish that’s low in calories and carbs. This diabetic-friendly version keeps the original essence of the dish while offering a heart-healthy, low-glycemic option.

Ingredients:

• 2 medium eggplants, sliced into half-moons
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 1 teaspoon gochugaru (Korean chili flakes)
• 1/4 teaspoon ground black pepper
• 1 tablespoon sesame seeds
• 1 tablespoon chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the eggplant slices to the pan and stir-fry for 5-7 minutes, until they begin to soften and become golden brown.
3. Stir in the low-sodium soy sauce, sugar substitute, gochugaru, and black pepper. Continue to cook for another 3-4 minutes until the eggplants are tender and well-coated in the sauce.
4. Garnish with sesame seeds and green onions before serving.

Gaji Bokkeum is a delicious and healthy option for those with diabetes. The eggplants are a great source of fiber and antioxidants, while the savory, spicy sauce enhances the dish’s natural flavors. This dish is low in carbohydrates, making it a great choice for a diabetic-friendly holiday meal.

Korean Soybean Sprout Soup (Kongnamul Guk)

Kongnamul Guk is a soothing and light Korean soybean sprout soup, typically enjoyed as a comforting side dish or meal. Soybean sprouts are a great source of plant-based protein, fiber, and vitamins. This low-calorie, low-carb soup is ideal for those managing diabetes, as it is naturally low in sugar and provides a fulfilling yet light addition to any meal. The use of sesame oil and garlic adds rich flavor while keeping the dish healthy and diabetic-friendly.

Ingredients:

• 4 cups water or low-sodium vegetable broth
• 2 cups fresh soybean sprouts, washed
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1 teaspoon sesame seeds for garnish
• 1 green onion, chopped for garnish

Instructions:

1. In a large pot, bring water or vegetable broth to a boil over medium heat.
2. Add the soybean sprouts, minced garlic, low-sodium soy sauce, and black pepper. Reduce the heat and let it simmer for about 10 minutes, allowing the soybean sprouts to soften.
3. Stir in the sesame oil and cook for another 2 minutes.
4. Taste and adjust the seasoning if necessary. Serve hot, garnished with sesame seeds and chopped green onions.

Kongnamul Guk is an excellent diabetic-friendly dish that is both comforting and healthy. The soybean sprouts provide protein and fiber, which help regulate blood sugar levels, while the simple, clean flavors make it a great addition to any holiday table.

Korean Braised Tofu with Soy Sauce (Dubu Jorim)

Dubu Jorim is a savory Korean dish made with tofu that’s braised in a soy-based sauce. Tofu is a fantastic source of plant-based protein and is naturally low in carbohydrates, making it a perfect option for those with diabetes. This dish is typically served as a side dish or appetizer and offers a rich umami flavor without adding extra sugar, making it suitable for a diabetic holiday meal.

Ingredients:

• 1 block firm tofu, sliced into 1/2-inch thick pieces
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 1/2 teaspoon gochugaru (Korean chili flakes)
• 1/4 teaspoon ground black pepper
• 1 tablespoon sesame seeds for garnish
• 1 green onion, chopped for garnish

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add the sliced tofu and cook for about 3-4 minutes on each side until golden brown and crispy.
2. In a small bowl, mix the low-sodium soy sauce, rice vinegar, sugar substitute, gochugaru, and black pepper until well combined.
3. Once the tofu is browned, pour the soy sauce mixture over the tofu slices. Allow it to simmer for about 5 minutes, letting the tofu absorb the flavors.
4. Remove from the heat and garnish with sesame seeds and green onions before serving.

Dubu Jorim is a simple yet flavorful dish that’s ideal for anyone with diabetes. Tofu provides a protein-packed base, while the soy-based sauce adds a savory depth of flavor. This dish is low in carbs and sugars, making it a great choice for a holiday meal.

Korean Cabbage Kimchi (Baechu Kimchi)

Kimchi is a cornerstone of Korean cuisine, and Baechu Kimchi (cabbage kimchi) is one of the most popular varieties. Traditionally, kimchi is made by fermenting napa cabbage with chili flakes, garlic, and ginger, which not only boosts the flavor but also supports digestive health. The probiotics in kimchi are beneficial for regulating blood sugar levels, making it a perfect addition to a diabetic-friendly holiday meal.

Ingredients:

• 1 medium napa cabbage, chopped
• 1 tablespoon salt
• 2 tablespoons low-sodium fish sauce
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons gochugaru (Korean chili flakes)
• 1 teaspoon sugar substitute (e.g., Stevia or Erythritol)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sesame oil
• 1/4 teaspoon ground black pepper

Instructions:

1. In a large bowl, toss the chopped napa cabbage with salt. Let it sit for about 2 hours, stirring occasionally to help the cabbage release its moisture.
2. After 2 hours, rinse the cabbage thoroughly with water and squeeze out any excess moisture.
3. In a small bowl, combine the low-sodium fish sauce, soy sauce, gochugaru, sugar substitute, minced garlic, minced ginger, sesame oil, and black pepper.
4. Massage the seasoning mixture into the cabbage until it’s evenly coated. Make sure to wear gloves as the chili flakes can be spicy.
5. Transfer the kimchi to a jar and press it down to ensure it’s compact. Leave it at room temperature for 1-2 days to ferment, then store it in the fridge.

Baechu Kimchi is a flavorful and healthy side dish that complements any Korean meal. Its fermentation process not only enhances the flavor but also introduces beneficial probiotics that can help regulate blood sugar levels. This homemade kimchi is low in carbs and sugars, making it ideal for people managing diabetes.

Korean Spinach Side Dish (Sigeumchi Namul)

Sigeumchi Namul is a classic Korean side dish made with spinach. It’s lightly seasoned with sesame oil, garlic, and sesame seeds to enhance the natural flavors of the spinach. This low-carb and fiber-rich dish is packed with nutrients and is a great option for diabetics, especially when served alongside other holiday dishes.

Ingredients:

• 4 cups fresh spinach, washed
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon sesame seeds for garnish
• 1/4 teaspoon ground black pepper

Instructions:

1. Bring a pot of water to a boil and blanch the spinach for about 30 seconds. Drain and cool it quickly by running cold water over the spinach.
2. Once the spinach is cooled, squeeze out any excess water and chop it into bite-sized pieces.
3. In a mixing bowl, combine the spinach, sesame oil, minced garlic, low-sodium soy sauce, and black pepper. Toss to coat the spinach evenly.
4. Garnish with sesame seeds before serving.

Sigeumchi Namul is a nutritious and diabetic-friendly side dish that’s rich in vitamins and minerals, particularly iron and vitamin A. The sesame oil and garlic add a savory depth of flavor without adding extra carbs, making it a great addition to your holiday spread.

Note: More recipes​ are coming soon!