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Please help

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    • July 5, 2015 at 11:21 pm #62847
      Empressroni
      Participant

      Hello maangchi
      I’m an African living in the states who got the yellow card from my doctor awhile ago about my health. I need to start eating healthy he says but most of my country food is greasy. I came across your book whilst searching healthy foods and I’ve been obsessed with Korean dishes from then. I’ve been going out to eat a lot but I’m still a struggling college student and I’ve decided to start cooking. My problem is I’m busy with school and work and all these dishes seem to take a lot of time so I wanna know if I can prepare most of the side dishes and the meats except the rice and eat them gradually for like a week or 2 whilst keeping the rest in the fridge? Are there some side dishes that need to be eaten right then and just wanna say I love how simple your recipes are. If I was able I would pay you to come cook a month’s worth of food for me. Thank you

    • July 6, 2015 at 7:19 pm #62872
      EmpathicMind
      Participant

      I don’t know if this will help you or not, but my experience so far is that most of what I cook, especially the banchan remain edible for at least 3-4 days if kept in the fridge. I don’t usually keep meat dishes any longer than 3 days, but they also are probably good for a day or two longer.

      I don’t think, other than some of the pickled dishes or kimchi, that you could keep them for a whole month, let alone two whole weeks. You might experiment to see which of your favorite dishes freeze and reheat well, though.

      Otherwise, I would plan on using one day a week to cook a few meat dishes and several of your favorite banchan to eat throughout the week. If you run out before the end of the week, it won’t hurt to cook a more simple meal once or twice a week.

      Good luck to you. I hope your healthier eating works out well for you!

    • July 15, 2015 at 7:33 pm #63029
      cecplatt
      Participant

      what is your thought on using chuck style short ribs as opposed to the thinner flanken style, I have not seen any recipes with the chuck cut

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