Kim Ji-won and her diet and kimchi

In the episode of the web variety show “Salon Drip 2” released on March 19,Kim Ji-won of “Queen of Tears” said, “I’ve been taking care of myself for about a year because my role in this work (“Queen of Tears“) is to “I didn’t eat Chinese food for about a year because I didn’t want to eat heavy food,” Kim Ji-won said, surprising everyone.

As Jang Do-yeon looked surprised by the news, Kim said, “I didn’t eat Chapagetti (a famous kind of Korean instant noodles) either. So I bought Sacheon Chapagetti two months ago with the determination that I will definitely eat it after the filming. But I still have promotion schedules, so I’m waiting.” a variety of clothes and show a lot of appearances.”

Diet plays a direct role in the appearance of a beautiful actress, necessitating careful attention. So, what should you practice to become beautiful?

Why not start by avoiding fried foods, similar to Kim Ji-won of ‘Queen of Tears’? However, there’s an important point to note. She mentioned managing her appearance for a year, meaning it’s crucial to maintain good eating habits sustainably over time.

Many doctors and nutritionists have often said that Korean food is the best diet plan. As Chinese cuisine often involves frying and stir-frying in oil, it tends to be high in calories and sodium, which she chose to avoid.

Kim Ji-won and Kimchi Fried Rice in the Drama

In episode 11 of the KBS 2TV Monday-Tuesday drama ‘Fight for My Way,’ Kim Ji-won played the character ‘Choi Ae-ra,’ who falls in love, and here, kimchi fried rice makes an appearance. Kimchi fried rice is a dish made by stir-frying kimchi and rice in a frying pan. In the drama, Kim Ji-won decorates the fried rice with a heart, directly expressing the psychology of the drama’s protagonist who has fallen in love.

Kimchi Effects

Kimchi, a cornerstone of Korean cuisine, is much more than a side dish. It’s a superfood that’s been embraced globally for its myriad health benefits, which range from improving digestive health to enhancing skin appearance. Notably, the fermentation process that kimchi undergoes turns it into a powerhouse of probiotics, vitamins, and antioxidants.

Probiotic Powerhouse

One of the most lauded health benefits of kimchi is its rich probiotic content. Fermentation, a key process in kimchi preparation, encourages the growth of beneficial bacteria, Lactobacillus, known for its positive effects on gut health. According to a study published in the Journal of Medicinal Food (Park et al., 2014), these probiotics can aid in digestion, enhance gut flora, and even boost immunity. This aligns with the increasing evidence that a healthy gut microbiome is crucial for overall well-being.

Antioxidant and Anti-inflammatory Effects

Kimchi is loaded with antioxidants due to its ingredients like garlic, ginger, and chili peppers. A research article in the Food Science and Biotechnology journal (Cheigh et al., 2012) highlighted that these antioxidants can combat oxidative stress and may reduce inflammation. Chronic inflammation is a root cause of many diseases, including heart disease and diabetes, suggesting that kimchi might help in preventing these conditions.

Weight Management

Kimchi’s role in weight management and obesity prevention has been a subject of investigation. A study featured in Nutrition Research (Jeon et al., 2015) observed that consuming kimchi regularly led to a significant decrease in body weight, body mass index (BMI), and body fat in overweight and obese participants. The high fiber content, low calories, and the presence of capsaicin from chili peppers in kimchi are thought to contribute to these effects, promoting a feeling of fullness and boosting metabolism.

Skin Health

The benefits of kimchi extend to skin health, attributed to its anti-aging properties due to antioxidants. The Journal of Dermatological Science (Kim et al., 2015) published findings that suggest the antioxidants in kimchi can protect the skin from harmful UV rays, reducing the risks of skin aging and improving skin vitality.

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The Art of Kimchi: Making, Eating, and Cooking Tips

Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). Its origins date back to ancient times, and it has evolved into a cultural symbol with hundreds of varieties and recipes. Here’s a guide on how to make basic kimchi, how to enjoy it in various dishes, and some cooking tips to enhance your culinary experience with this versatile ingredient.

Making Kimchi

Ingredients:

1 medium napa cabbage (about 2 pounds)
1/4 cup sea salt
Water, enough to cover cabbage
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2-3 tablespoons water
1-5 tablespoons Korean red pepper flakes (gochugaru)
4 scallions, trimmed and cut into 1-inch pieces
1 medium carrot, julienned
Optional: 1 daikon radish, julienned

Instructions:

Prepare the Cabbage: Cut the cabbage lengthwise into quarters, remove the cores, then cut each quarter crosswise into 2-inch-wide strips. Place the cabbage in a large bowl and sprinkle with salt. Toss until the cabbage is coated with salt, then add enough water to cover it. Let it sit for 1-2 hours.
Make the Paste: While the cabbage is salting, prepare the kimchi paste. Combine garlic, ginger, sugar, and 2-3 tablespoons of water in a small bowl. Mix in the Korean red pepper flakes to taste. Adjust the amount depending on your preferred spice level.
Rinse and Drain: After salting, rinse the cabbage under cold water 3 times. Let it drain in a colander for 15 to 20 minutes.
Mix Ingredients: Gently squeeze any remaining water from the cabbage and return it to the bowl. Add the prepared paste, scallions, carrot, and radish (if using). Using your hands (wear gloves to avoid stains and burns), work the paste into the vegetables until they are thoroughly coated.
Ferment: Pack the kimchi into a jar, pressing down on it until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar with the lid.
First Fermentation: Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and the kimchi may taste sour when it’s ready.
Refrigerate: Once the kimchi is fermented to your liking, transfer the jar to the refrigerator. It can be consumed immediately, but it’s best after another week or two.

Eating and Cooking Tips with Kimchi

Kimchi can be enjoyed fresh, but its flavor deepens and becomes more complex as it ferments. Here are some ways to enjoy kimchi:

As a Side Dish: The most straightforward way to enjoy kimchi is as a banchan, or side dish, with rice and other Korean dishes.
In Stews and Soups: Kimchi jjigae (kimchi stew) and kimchi guk (kimchi soup) are hearty, warming dishes perfect for cold days.
With Noodles: Add kimchi to your favorite noodle dishes for an extra kick of flavor.
In Fried Rice: Kimchi-bokkeum-bap (kimchi fried rice) is a quick and delicious way to use up older, more fermented kimchi.
As a Pancake: Kimchi-jeon (kimchi pancake) is a savory pancake that’s crispy on the outside and juicy on the inside, perfect as a snack or appetizer.
In Grilled Cheese or Quesadillas: For a fusion twist, add kimchi to your grilled cheese sandwich or quesadilla for a spicy, crunchy upgrade.

Cooking Tips:

When cooking with kimchi, especially for soups and stews, consider using the juice as well. It adds depth and richness to the broth.
Older, more fermented kimchi is better for cooking, as it has a stronger flavor and acidity that can stand up to heat.
Experiment with different types of kimchi. While napa cabbage kimchi is the most common, there are many other varieties made with cucumber, radish, green onions, and more, each offering its own unique flavor profile.