Thursday, June 1, 2017

"Mrs. Pyke Eats Korea" BO SSAM

As seen in the June 2017 issue of the Chosun Taekwondo Academy newsletter...


Bo Ssam

In 2004 Momofuko Noodle Bar opened in New York City by the Korean American chef David Chang. Over the years he has built a restaurant empire that rivals none. I personally adore him. His passion for food is limitless. He has taken his Mother’s traditional Korean recipes and jacked them up to a culinary extreme! In the January 12, 2012 NYT Sunday
magazine section an article titled Bo Ssam Miracle appeared. Chef Chang turned traditional Bo Ssam int, well like the title say, a miracle. This is Patty Cook’s and my go to Bo Ssam recipe.  Instead of Pork Belly he uses Pork Shoulder that is slowly roasted. So I have always assumed this was traditional Bo Ssam, until Maangchi enlightened me to the true Korean Bo Ssam.

Bo Ssam is made with a cut of fresh pork called Pork Belly. This is what we make bacon out of. Super fatty and yummy! The dish is great for a party because it is served as a cold meat platter. The word Ssam in Korean means “wrapped”. When served the sliced pork is wrapped in a lettuce leaf with a little dab of dipping sauce and popped into your mouth. What even makes it more special is to add a shucked oyster if you like. Totally amazing!

This recipe is so very easy so don’t be intimidated!!

Bo Ssam

1 3# piece of pork belly
10 cups water
1 large onion quartered
12 cloves garlic
2 TBS sliced ginger
2 TBS Soybean paste (doenjang or miso)
1 TBS light brown sugar
1 TBS instant coffee powder

Place everything in a pot and cook over medium high heat for 2 hours. Remove the pork from the broth and let cool.

Ssam Sauce

1 TBS Gochujang (Korean hot pepper paste)
2TBS Ssamjang (bean and chili paste)
1 TBS Rice vinegar
1 TBS vegetable oil
1 TBS Toasted sesame seeds

Clean head of red leaf or bibb lettuce and separate the leaves. Arrange in a bowl.
Head down to the Bellvale Market while the Pork Belly is cooling and have Steve shuck you up a dozen or two oysters. Then hurry homeand slice the cooled down pork into 1/8 -1/4 inch slices and arrange nicely on a platter.
I have seen some recipes where you take the already cooked Pork Belly and slide it under a broiler to crisp up the fabulous skin, then slice. I haven’t tried this yet but it sure sounds great!
If you’re into Bento Boxes, this dish is perfect.
If you are a big fan of pork, give it a try.

Haeng bog meogneum
Happy Eating




The Chosun e-newsletter Archive Volume 8 #6 June, 2017

Dear Martial Arts Enthusiast,

Welcome to the June edition of the  Chosun Taekwondo Academy e-newsletter!...After passing the important May milestone of 20 years of continuous operation in Warwick, NY, the Chosun Taekwondo Academy is not missing a beat! A series of special classes and workshops will round out the summer schedule. Taking advantage of the great outdoors, don't miss our annual Summer Training in the Warwick Town Park, Youth Training and Korean Arts & Crafts and the fourth annual Chosun picnic.
Please take note of Chosun 2017 Summer Schedule which will be included in your July invoice and online as of July 1, 2017


Check out all upcoming CHOSUN events on the events page of the CHOSUN website!

View the 2016 Chosun Taekwondo Academy Retrospective 

Please visit the updated and improved CHOSUN Yelp page!  ReviewUsOnYelp

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Patty Cook, Editor www.facebook.com/chosuntkd 

Happy Father's Day 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!



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Tuesday, May 2, 2017

"Mrs. Pyke Eats Korea" DAK BULGOGI

As seen in the May, 2017 issue of the CHOSUN newsletter...

Dak Bulgogi
When you think of Bulgogi we immediately think of beef sizzling away on the grill. But here’s a great recipe for a week night dinner that is so easy, Dak Bulgogi. Dak is chicken in Korean.  I found this great idea from Hyosun Ro a Korean American mom who blogs about home style Korean cooking. Her site is Korean Bapsang.com. I also follow her on Facebook to get her daily postings and this is where I found Dak Bulgogi! You marinate boneless skinless thighs in the morning and either saute the Dak or throw them on the grill.  Here’s the
recipe…

1# Boneless skinless thighs
3T soy sauce
1T brown sugar
1T lemon juice
1T honey
1Tmirin
1T rice wine
1T grated garlic
1Tgrated ginger
1T sesame oil
Fresh ground pepper
Marinate at least one hour. Saute or grill till done. As you’re cooking keep splashing on some of the marinade. The chicken will get beautifully glazed.
While chicken marinates cook a pot of rice, clean a head of Red Leaf lettuce and separate into leaves.
Prepare the sauces.
Ssam Sauce                                            Scallion sauce
2T ssamjang                                           ½ cup chopped scallions
1T gochugang                                        1T gochujang
1T rice vinegar                                       1T rice vinegar
1Tvegetable oil                                       1T vegetable oil
Mix until smooth
To serve, take a piece of lettuce and put a scoop of rice, a piece of chicken and a dab of each sauce, roll it up and enjoy. They are addicting!!!
Haeng bog meogneum
Happy Eating!!

Pamela Pyke

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The Chosun e-newsletter Archive Volume 8 #5 May, 2017

Dear Martial Arts Enthusiast,

Welcome to the May edition of the  Chosun Taekwondo Academy e-newsletter!...The warm weather is finally here and it is not too early to start planning our summer activities at CHOSUN. (Details to follow) In the meantime, don't forget to attend the CHOSUN Women's Self-defense Course this month and tell your friends. See details below.
Please take note of the 2017 CHOSUN Test Dates below...


Check out all upcoming CHOSUN events on the events page of the CHOSUN website!

View the 2016 Chosun Taekwondo Academy Retrospective 

Please visit the updated and improved CHOSUN Yelp page!  ReviewUsOnYelp

Kamsahamnida,                                                                                                            facebook button
Patty Cook, Editor www.facebook.com/chosuntkd 

Happy Mother's Day 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!


Read entire newsletter...
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Tuesday, April 4, 2017

"Mrs. Pyke Eats Korea" MANDU GUK

As seen in the April, 2017 edition of the Chosun newsletter

I was inspired to make Mandu Guk during that amazing snow storm we had in March. A great day to be homebound baking banana bread and cooking up some Guk!! Mandu Guk is a lovely beef broth made with garlic, brisket or sirloin and of course Mandu, Korean
dumplings. Any frozen dumpling from the Korean Market will do. There are so many to choose from, Shrimp, Pork, Kimchi and Vegetable. It just so happened I had a bag of Vegetable Dumplings my Taekwondo friends the Cirillos surprised me with! The soup was so satisfying and the dumplings were so filling. The Mandu Guk warmed my body and soul, just the way Taekwondo and the physical space of the Dojang does. Being a part of Chosun has led me to meet some wonderful people. I often think to myself that I never would have met Pam il, Mary Sudol, Master Wiggins or my Taekwondo husband John Surace!! I so value all who I train with every day. We support each other in such an intimate and profound way. It’s a blessing to be on this journey with all of you.
So not only does good hard training bring us together, so does good Korean food! Take your practice a little deeper and explore the cuisine of Korea. You will not be disappointed. Goggle this article from Saveur magazine …Bridge to Banchan: NJ’s Koreatown is where to get the Good Stuff. An excellent source for going down to Fort Lee, NJ and dining in some amazing Korean restaurants.
Here’s my recipe for Mandu Guk.
¾# Beef Brisket or Sirloin, sliced in thin bite size pieces
10 cups water
4 cloves of minced garlic or more if you like
1 bunch of scallions sliced
14 frozen Dumplings
2T Fish Sauce
1-2T soy sauce or more to taste
1 beaten egg
2 t sesame oil
1t ground black pepper to taste

Bring 10 coups of water to a boil. Add the garlic and the beef. Cover and turn heat to medium. Simmer for 30-40 minutes till beef is tender. Add 14 dumplings and turn heat to medium high. Cook until the dumplings start to float, 10-12 minutes for frozen dumplings. If you are blessed to have fresh dumplings cook for 7 minutes. Add fish sauce, soy sauce and scallions. Cook for 1 minute. Pour the beaten egg into the soup and let cook for 20 seconds. Stir gently. Add sesame oil and black pepper.
Serve immediately with a side of Kimchi.
Haeng bog meogneum
Happy Eating!!

Pamela Pyke

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Monday, April 3, 2017

The Chosun e-newsletter Archive Volume 8 #4 April, 2017



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  Newsletter
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Dear Martial Arts Enthusiast,

Welcome to the April edition of the  Chosun Taekwondo Academy e-newsletter!...Spring has sprung...almost! CHOSUN is gearing up for some exciting new programs such as the upcoming trip to the Zen Mountain Monastery and the Women's Self-Defense Course offered at the Albert Wisner Public Library. See the details below. Also be sure to take note of the Easter Holiday closure.
Please take note of the 2017 CHOSUN Test Dates below...


Check out all upcoming CHOSUN events on the events page of the CHOSUN website!

View the 2016 Chosun Taekwondo Academy Retrospective 

Please visit the updated and improved CHOSUN Yelp page!  ReviewUsOnYelp

Kamsahamnida,                                                                                                            facebook button
Patty Cook, Editor www.facebook.com/chosuntkd 

Happy Passover and Easter 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!

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Subscribe at: www.chosuntkd.com

Thursday, March 30, 2017

The Influence Taekwondo has had on my Life

Yellow Belt Essay by Michele Radakovits

I have been with my current employer for 17 years. I am proud of the fact that in my position I am able to help people, some of whom would otherwise be forgotten. Some of these people have physical or emotional challenges that cause them to be frustrated and on occasions they take out their frustrations on me. Some of the stories that these people have are just downright sad and depressing. I also happen to work with a few people who are 

very negative on a daily basis. Their complaints are constant and in my opinion often very trivial in comparison. Their negativity seems to be contagious in the office and I have found myself getting sucked into it. The workday was becoming mentally exhausting to me. It got to the point that as soon as I woke up in the mornings I would feel anger and dread at the fact that I had to go into work.

Since I started practicing taekwondo, my attitude has changed. During the day when things start to frustrate and overwhelm me, I practice my poomsae in my mind. I visualize myself in the dojang. I find it calms my mind and my breathing as if I were meditating. Those few moments of escape have a huge effect on my attitude. I replace the negative with a positive state of mind. I am better able to deal with the stresses of the workday. I am grateful for the peace and sense of accomplishment I have found in my training. It carries throughout my day and is enabling me to keep doing my best to continue helping people. I do still look forward to the end of the workday but not out of a sense of dismay. Now that I am more peaceful throughout the day, I look forward to the end of the day because I can focus on going home to be with my family and hopefully physically going to the dojang to be positively challenged.