Cutemom

I think what u looking for is moowoo sangchae. The recipe is on this site already.

Hi, I tried broccoli kimchi too. However i used the cabbage recipe. It got very juicy and tasty. I also salt it heavily and peel the tough skin on its stem. It turned out quite nicely specially when I added some salted squid in it.

The flavors really mingled well.

Try it again, it will be super tasty

Ima

I don’t think it’s korean. It’s chinese. I can read just a few characters.

Bravo and congrats to Chris who lost 42kg in 1 year.

I personally lost 10kg ( just checked) in the course of 4-6 months. I have been eating mostly rice in my life as I was born and raised in Indonesia. But only recently I saw the wisdom in my grandmother’s nagging to eat a complete breakfast bright early in the morning. I used to think that it’s too heavy and much to eat rice meals in the morning.

Well as it turn out since I found Maangchi’s site, I have been eating rice with soup and 1 extra banchan as breakfast. I cook my vegetable banchan and soup every other day and my meat banchan weekly the portioned out and freeze to eat throughout the week. With the exception of yukgaejang and ganjatang. When Maangchi wrote 2-3 servings, it turned into 5-6 servings for me.

I am very lazy to cook for every single meal and every day. So with korean food! it’s easier on me. I just need to make the different kimchi in one go once a month. Then just need to cook rice when I get out of bed every morning and either cook my soup or vegetable banchan while I take my shower. By the time I’m done and ready to sit down for breakfast, my soup, rice and banchan are ready to serve. My kids don’t like vegetables but they don’t mind eating my kongnamul, sukjunamul, chwinamul and jorim. They always ask for second lunch or after school treats.

I used to eat rice on a big plate but now I eat my rice in small japanese rice bowls I bought at Daisho and occasionally in korean rice bowls with lid whenever my korean boyfriend come into town.

All I do is just weigh myself every other week, change my plate into small rice bowl and eat huge breakfast in the mornings and I ended up losing 10kg after 16weeks. When I got started, I weighed in at 65,8kg and this morning I weighed in at 55,2kg.

I also recently found out that Korea ( only got data on the south) is the 1 country with the lowest obesity population of 5%. So Chris, you got a lot to be proud of when you can lose all the weight and easily keep it off. Korean food does make it very easy to keep our fat at bay and our weight in check.

Big thanks to Maangchi for sharing her accurate recipes without holding back anything so we can all cook great tasting and healthy food for our family or replicate tastes that we missed

I don’t even let myself run out of kimchi due to a high demand for my home made kimchi of Maangchi’s recipe. I started making small batch of kimchi with just 1 cabbage and ended up brining 5 kg of cabbage for kimchi. I also lost about 10kg (20lbs) in 3 months that I was too lazy to cook and just eat rice with kimchi.

I have to put 1cabbage of kimchi each month to get old and sour kimchi for my jigae and bokkeumbap.

So do try those store bought kimchi and try make your own. You can taste the difference in the taste and the health factor. Don’t worry about the sweet rice porridge with the sugar since it just speed up the fermentation process. By the time your kimchi ripens and ready to eat in a week or 2, all the starch and sugar would be metabolized and be eaten away by the lactobacillus.

Good luck

You can use maangchi’s recipe but steam it less time. When I made it, I made it like chawanmushi. I stick my rice mixture in its bowl on top of my rice in my rice cooker when the rice is cooked & let it steam for 10 min. It will have the smooth texture with more bubbles inside.