Q. Are there any cooking methods you recommend for a diet plan other than frying or sautéing?

Many people fall into the trap of 'absolute restriction' when starting a diet. I have experienced the burnout that comes from insisting on dry, oil-free foods. From a Traditional Korean Medicine (TKM) perspective, the key is not unconditional restriction, but tailoring your diet to your body's 'digestive capacity.' Specifically, those with a Spleen Deficiency (脾虛, Bi-heo)—a state where the Spleen's function is weakened, hindering the transformation and transportation of nutrients—may experience bloating or fatigue if they consume too many raw vegetables. For these individuals, I recommend lightly steaming or blanching vegetables, as warm foods reduce the burden on the gastrointestinal tract. Conversely, those with an accumulation of Phlegm-Fluid (痰飮, Dam-eum, stagnant metabolic waste) or Blood Stasis (瘀血, Eo-hyeol, pathological states caused by poor circulation) should strictly avoid fried or high-fat cooking methods. Greasy foods can exacerbate these wastes, making the body feel heavier and more lethargic. The most recommended methods are steaming or boiling (such as Suyuk), which preserve the original flavor of the ingredients and minimize nutrient loss while maintaining healthy fat levels. Ultimately, the most important factor is observing whether a specific food leaves your stomach feeling comfortable. If you would like a personalized cooking guide based on your specific constitution and current digestive health, I recommend visiting the clinic for a professional consultation.