"One Month Since Quitting Flour" Kim Jung-nan Reveals 'Protein Bomb' Diet for Health

Actress Kim Jung-nan has revealed a healthy meal plan she prepared herself for health management. It is reported that she has recently been staying away from flour, delivery food, and bread, focusing instead on home-cooked meals for her physical strength and health.

Kim Jung-nan revealed that it has been about a month since she quit flour for health management. She said she is refraining from flour-based foods such as bread or noodles, and even eats cabbage, which she used to dislike, stir-fried with meat to maintain a healthy diet. Since she found it difficult to eat cabbage on its own, she utilized a method of stir-frying it with meat.

"Dried Pollack Soup Like a Medicinal Tonic"... A Healthy Diet Full of Protein

The core of the diet revealed by Kim Jung-nan is a composition centered on dried pollack and protein. She cooked dried pollack soup using dried pollack, which is known to be good for removing toxins. She prepared a broth using pre-made dried pollack heads, dried shiitake mushrooms, onions, and kelp, then stir-fried the dried pollack in perilla oil to create a milky broth. During this process, she used mushroom powder brought from Japan as a natural seasoning. The dried pollack soup, completed by whisking in eggs, is a menu item she uses so frequently that she eats it three times a day to recover her condition. She cooked it by adding thinly sliced potatoes to the broth.

She also paid attention to the composition of the rice. Instead of white rice, she prepared a mixed multigrain rice combining barley and lupini beans. In particular, she introduced the rice used with the lupini beans as scorched rice (nurungji) rice grown in Haju.

5 Side Dish Recipes Completed Within 2 Hours

Including the dried pollack soup, Kim Jung-nan completed a total of five side dishes—perilla leaf kimchi, stir-fried anchovy, braised tofu, and stir-fried meat—in about 2 hours. Each side dish had distinct characteristics in its cooking process.

The perilla leaf kimchi was made using large perilla leaves seasoned with soy sauce, garlic, chives, and sesame seeds. For the braised tofu, she used tofu for frying to ensure the shape did not break, then cooked it with seasoning sauce poured over it. For the stir-fried anchovy, she minimized the use of soy sauce to bring out the natural taste of the anchovy itself. She went through a process of lightly stir-frying the anchovies to remove the fishy smell and any powder.

In the stir-fried meat process, she cooked it simply by stir-frying cabbage and meat together. An unexpected situation occurred where the seasoning burned because she forgot to turn off the heat during cooking, but thanks to having onions and green onions laid at the bottom, the main ingredients, tofu and meat, were able to finish cooking safely.

Source: original video (YouTube)