Made with Maangchi's recipe. Subbed finely chopped leeks for the Asian chives as the small Asian store in my town didn't have any. Since being diagnosed with diabetes, I've had to stay away from Asian food as rice is a huge trigger for me, but now that I've found a rice blend that doesn't skyrocket my sugar, I'm back with a vengeance. LoL

  • maangchi PRO 3y

    wow your oisobagi looks really mouthwatering! The recipe is here! " www.maangchi.com/recipe/oisobagi-kimchi
    "I've found a rice blend that doesn't skyrocket my sugar.." what brand is it? I'm curious about it. Please let's share the information with my readers. You already mentioned it, so just add 1 more line. : ) www.maangchi.com/talk/topic/cant-have-starches#post-6486
  • James PRO 3y

    Looks real good!
  • unchienne 3y

    Just ate some and wow! Tastes just like the type found in restaurants. I think the secret (in additional to your rockin' recipe) is to use fresh and good ingredients. So super crunchy and just the right blend of salty and savory. Thank you so much, Maangchi. Your blog has made me the envy of my Korean-American friends. :)
  • unchienne 3y


    I don't have the bag anymore, but I think it's a type of partially milled rice called Haigi rice...I mix it with barley for the extra fiber. I've also had good luck with Basmati rice (though it's too fluffy for me to really enjoy).
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Taken on October 7, 2012
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