Wednesday, May 1, 2019

"Mrs. Pyke Eats Korea" Jajangmyeon


As seen in the May 2019 edition of the Chosun Taekwondo Academy newsletter
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Jajangmyeon
Korean Black bean Noodles

While I was looking through all my Facebook posts on April 14th of this year I came upon a post from one of my favorite blogs, Korean Bapsang. She posted about a very strange holidayin Korea called Black Day. Black Day is every April 14th and onthat day lonely singles dress in black clothing and eat Jajangmyeon with their friends. They commiserate with each other about not finding a mate over a steaming bowl of Jajangmyeon! At first I thought how sad, but I bet it would be lots of fun getting together with your friends, drinking Soju and
eating these delicious noodles. I wonder how many people could actually hook up on Black Day! The dish is also served to Korean children on special occasions such as birthdays, graduations and exam days. This is Korean – Chinese food at its best. Every Korean – Chinese restaurant serves this amazing dish. Number one takeout and delivery dish in Korea!!
It is made with chewy Jajangmyeon noodles that are combined with fried black bean paste, pork and assorted vegetables. Please consider driving down to Woo Rhee in Northvale New Jersey and enjoy a giant bowl of Jajangmyeon at their food court. To die for!! We also love this dish when we stop at the service areas along the highways in Korea. The best Korean fast food ever! Right Cirillos!

Jajangmyeon

1# Jajangmyeon noodles, freh or frozen (you can substitute udon noodles or linguini)
4 Tbs. vegetable oil
6 ounces of pork belly cut in large dice
4 ounces pork shoulder cut in large dice
1 cup cubed zucchini
1 ½ cup of chopped onion
1 inch piece of ginger minced
3 cloves minced garlic
1 carrot diced
1 large Yukon Gold potato cut in one inch chunks
½ cup Black bean paste (Chunjang)
2 ½ cups water
3 Tbs. cornstarch
1 tbs. sugar
1 tsp sesame oil
Sliced scallion for garnish
¼ cup Picked Daikon (Danmuji) cut into fun shapes with a cookie cutter for garnish

1.           Heat a large skillet or wok over high heat. Add 1 tablespoon vegetable oil and fry the pork belly and pork shoulder till crispy. Pour off some of the accumulated fat.
2.           Add the carrot, potato and the zucchini and stir fry about 4-5 minutes.
3.           Make a spot in the middle of the pan and add 3 tblespoons of vegetable oil and add the black bean paste. Fry the paste for a minute and then combine everything together. Add Two cups of water , mix well, cover cook 10 minutes.
4.           Mix the cornstarch into ½ cup water along with the sugar.
5.           Check to see if the potatoes are tender, you may have to cook a little longer. Lower the heat and gently add the cornstarch mixture, stirring constantly till mixture thickens. Stir in sesame oil and remove from the heat.
6.           Cook the noodles till just tender and rinse under cold water.
7.           Divide the noodles among your serving bowls and pour on the sauce. Garnish with scallions and pickled Daikon. Serve immediately.


Here are some new sites I have been following…they are so wonderful.
Mykoreaeats
Korean Bapsang
Korean food with Kimchimari

Haeng bog meongneum
Pamela Pyke

The Chosun e-newsletter Archive Volume 10 #5 May, 2019

Dear Martial Arts Enthusiast,

Welcome to the May edition of the  Chosun Taekwondo Academy e-newsletter! The seasons are changing and CHOSUN is gearing up for some exciting springtime events and looking ahead to our comprehensive SUMMER @ CHOSUN roster of extra classes and workshops. We make these offerings available to our students and friends at NO EXTRA CHARGE. Stay tuned for the summer schedule of events to be posted in the coming weeks.


Please read Important Notice Regarding Summer Tuition below...

View the 2018 Chosun Taekwondo Academy Retrospective 

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

Please take note of the 2019 Chosun Test Dates below...

Please visit the updated and improved CHOSUN Yelp page!  ReviewUsOnYelp

 
Happy Mother's Day  (see Memorial Day Holiday schedule below)
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 Chosun Taekwondo Academy celebrating 21 years!

Read the entire newsletter
Subscribe at: www.chosuntkd.com 

Monday, April 1, 2019

The Chosun e-newsletter Archive Volume 10 #4 April, 2019

Dear Martial Arts Enthusiast,

Welcome to the April edition of the  Chosun Taekwondo Academy e-newsletter!
Our first Black Belt Examination for 2019 is right around the corner and candidates are diligently preparing for the momentous day... Please support your fellow Chosun students on their outstanding achievements. Also please sign up for the upcoming ICHF Combat Hapkido Seminar with Grandmaster John Pellegrini and "TRU" Women's Self-Defense Course with Master Trina Pellegrini... Details below...


View the 2018 Chosun Taekwondo Academy Retrospective 

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

Please take note of the 2019 Chosun Test Dates below...

Please visit the updated and improved CHOSUN Yelp page!  ReviewUsOnYelp

 
Happy Easter and Passover  (Please see holiday schedule below)
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Patty Cook, Editor www.facebook.com/chosuntkd 

 
 Chosun Taekwondo Academy celebrating 21 years!

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Tuesday, March 5, 2019

"Mrs. Pyke Eats Korea" Ttukbaegi-gyeran-jjim

As seen in the March 2019 edition of the 
Chosun Taekwondo Academy Newsletter

Ttukbaegi-gyeran-jjim

There is nothing like having access to farm fresh eggs. So here at the Dojang we have our very own chicken farmer Master Terri Testa. Master Testa raises beautiful hens that lay glorious eggs of every shade of pastel colors. From the lightest green to
Blue and tan, these eggs are so delicious. What I love most about them is the deep yellow-orange yolks that make gorgeous scrambled eggs. So don’t be shy, bring her your empty egg cartons and for five bucks a dozen you to can enjoy the best eggs in Warwick.
So in honor of Master Testa’s eggs here is a recipe for Korean steamed eggs.

Gyeran-jjim
3 large Terri eggs
1 large egg yolk
                                 
1 tsp fish sauce
2 scallions, finely chopped
1 ½ cups of chicken broth
1 tsp toasted sesame oil

1.          Beat the eggs and the yolk together with the fish sauce and half of the scallions
2.          Put the chicken broth in a small heavy stainless steel pot or a 3 cup sized Ttukbaegi *see note. Bring to a boil over medium high heat. Turn the heat down to low and slowly pour  the egg mixture into the broth while stirring with a fork. Cover and simmer for 6 minutes until the eggs are cooked and fluffy.
3.          Pour the toasted sesame oil over the eggs, garnish with more scallions and serve immediately with some steamed rice and toasted nori strips.

*Note- Ttukbaegi  are the beautiful brown glazed bowls that so many soups, stews and bibimbap are served in. The steamed eggs look amazing served in one. You can get them at Woo Ri, H Mart or of course Amazon.

Gyeran-jjim is a very common Banchan. I have enjoyed this dish in many restaurants throughout Korea and I am looking forward to having it again on our return trip this summer. But I really don’t have to wait, do I !

Haeng bog meogneum
Happy Eating!!

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The Chosun e-newsletter Archive Volume 10 #3 March, 2019

Dear Martial Arts Enthusiast,

Welcome to the March edition of the  Chosun Taekwondo Academy e-newsletter!
TIME FLYS! 

It is hard to believe that it has been three years since we started a new chapter in the CHOSUN journey and relocated to our beautiful, new location.  Kamsahamnida to students, instructors and supporters for believing in the Chosun Taekwondo Academy! Onward and Upward! 


View the 2018 Chosun Taekwondo Academy Retrospective 

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

Please take note of the 2019 Chosun Test Dates below...

Please visit the updated and improved CHOSUN Yelp page!  ReviewUsOnYelp

 
Happy St. Patrick's Day  
Kamsahamnida,                                                                                                            facebook button
Patty Cook, Editor www.facebook.com/chosuntkd 

 
 Chosun Taekwondo Academy celebrating 21 years!

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Monday, February 4, 2019

"Mrs. Pyke Eats Korea" Teriyaki Salmon with Gim

As seen in the February 2019 edition of the 
Chosun Taekwondo Academy Newsletter

Teriyaki Salmon with Gim

Every Tuesday night is Teriyaki salmon and sticky rice at our house. This is one of Eleanor’s favorite dinners of the week. It is such a quick meal to prepare after coming home from the five o clock Youth Training class. I do admit to get this meal out in a timely fashion I’ve been known to cook in my Dobok! Another time saver is my Zojirushi Rice Cooker. Right before heading down to the Dojang I add some sushi rice and a small handful of forbidden black rice to the cooker. Press the button and forget about it! Rice is done! Adding a bit of the black rice turns the sushi rice a light purple that looks so cool.
Along with the lovely soy glazed salmon and rice you must serve this with Gim. This is what puts this meal over the top. Gim is roasted nori that is seasoned with sesame oil and sea salt. You can buy it in large sheets or in small bite size squares. GimMe is the one I buy. It’s organic and is made in Korea. It comes in fun flavors to, Teriyaki, Wasabi and Sesame.
So the way to eat your Salmon is to fill a piece of Gim with a dab of rice and a flake of salmon and pop it in your mouth.  A Umami explosion will occur, so be ready!
Here’s the recipe.

1 ½ lbs Salmon filet (skinned) cut into 2-3 portions

1/3 cup soy sauce
1/3 cup mirin
1/3 cup water or sake
1 Tbs sugar
Chopped scallion and toasted sesame seeds for garnish.

Steam up a pot of Sushi Rice
1.          Mix together the soy, mirin ,water  and sugar.
2.          Skin and portion the salmon filet or have the guys at the Bellevale Market do it for you.
3.          Chop scallions for garnish
4.          Coat a non stick pan with a tablespoon of a neutral oil over medium high heat.
5.          Place salmon in pan top side down and sauté  till golden 4-5 minutes and turn over.
6.          Now carefully pour the teriyaki sauce over the salmon and lower heat to medium.
7.          Spoon the sauce over the salmon as it cooks until you have a syrupy teriyaki glaze coating the salmon. Remove from heat.
8.          Serve over the sticky rice and garnish with scallions and sesame seeds. Cut open your pack of Gim and enjoy!

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The Chosun e-newsletter Archive Volume 10 #2 February, 2019

Dear Martial Arts Enthusiast,

Welcome to the February edition of the  Chosun Taekwondo Academy e-newsletter! 2019 is officially in full swing and there are a few exciting training opportunities on the horizon. Please see details below about the upcoming USTA Poomsae Seminar and the ICHF Combat Hapkido Seminar both to be held at the Chosun Taekwondo Academy.


View the 2018 Chosun Taekwondo Academy Retrospective 

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

Please take note of the 2019 Chosun Test Dates below...

Please visit the updated and improved CHOSUN Yelp page!  ReviewUsOnYelp

 
Happy Valentine's Day  
Kamsahamnida,                                                                                                            facebook button
Patty Cook, Editor www.facebook.com/chosuntkd 



 
 Chosun Taekwondo Academy celebrating 21 years!

Read the entire newsletter...
Subscribe at: www.chosuntkd.com