Thursday, December 14, 2017

"Mrs. Pyke Eats Korea" 2017 Korea Tour

2017 Korea Tour Korea Tour 2017 Is it time to eat again !! 
Part 5  
As seen in the December 2017 edition of the Chosun Taekwondo Academy Newsletter 
Korean Chinese Takeout

After an amazing day at the DMZ we return to our hotel to rest up for our last night in Seoul. The Cirillo’s have a fabulous penthouse that has a 180 degree view of the city, including the Seoul Tower. Our guide, Mr. Kim has agreed to order us some Korean Chinese takeout. While we are waiting Rosa Cirillo’s Auntie and cousin come to visit. It was very moving to see them all reunit and to have Nina Rose and Luke meet their Korean family.


There is a knock at the door and the deliveryman arrives with two large hot boxes filled with our order. He arranges the whole buffet on the table. It was more like a catering service than takeout!! Nothing is disposable, glass plates and silverware.

There was…
Jjajangmyeon, Chinese egg noodles with a garlicky black bean sauce.
Kimchee Bokkeum Bap, kimchee fried rice.
Haemul Bokkeum, a sea food stir fry that had clams, shrimp, mussels and the cutest tiny squid that I’ve ever seen.
Ka-re Bap, Pork and vegetables in a curry sauce.
Eomuk Bokkeum, stir fried fish cake.
Dubu Jorim, soy braised tofu.
Of course Mandu, dumplings.
Wonton soup
With plenty of Mekju and Soju flowing,  what a feast!!
Soon it was time for Rosa’s relatives to leave. Those ladies packed up every bit of our leftovers to take home.  Lots of hugs , bowing and tears. It was wonderful to share this moment with Bill and Rosa.
Then another knock on the door and the deliveryman comes in to load up all his wares into his boxes and was gone. So very efficient. Here’s something to remember when ordering takeout in Korea, no tipping!!!


Maybe on our next trip we could do another takeout night! Speaking of our next trip in 2019, please consider it. It’s so much fun to throw yourself into another country’s culture and especially trying new food. This will be my fifth trip back to the Land of the Morning Calm and it is so amazing how wonderful it is every time I return. You will train with Master Ryan An and Grand Master Lee. This trip we hope to return to Jeju Island and train again with Master Lee at the Dong Yang Taekwondo School. These masters will inspire all aspects of your Taekwondo training. I can answer any questions you may have about this once in a lifetime experience.

Have a joyous Holiday season.
Haeng bog meogneum
Happy eating


Pamela Pyke

The Chosun e-newsletter Archive Volume 8 #12 December, 2017

Dear Martial Arts Enthusiast,

Welcome to the December edition of the  Chosun Taekwondo Academy e-newsletter! Chosun students and the taekwondo community at large was shocked and saddened by the passing of our longtime mentor and martial arts legend, Grandmaster Richard Chun. Accepting this reality is difficult but the I Ching (book of changes) reminds us of the constancy of change and the impermanence of all things.
Our heartfelt condolences go out to the Chun family.
Rest in Peace beloved Grandmaster Chun...
Please take note of the CHOSUN HOLIDAY SCHEDULE 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

Merry Christmas and Happy Hanukkah

Kamsahamnida,                                                                                                            facebook button
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Chosun Taekwondo Academy celebrating 20 years!

 


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Friday, November 3, 2017

"Mrs. Pyke Eats Korea" 2017 Korea Tour

Korea Tour 2017
Is it time to eat again !! Part 4

As seen in the November 2017 edition of the Chosun Taekwondo Academy Newsletter
The DMZ

Saturday morning we head out for a bus ride heading north to the Demilitarized Zone, more commonly referred to as the DMZ or the 38th Parallel. The DMZ is a border that divides the Korean Peninsula in half. It was created by an agreement with North Korea, China and the United Nations in 1953. When we arrive we are put on a DMZ bus that has blacked out windows, we can see out but they, the North Koreans, can’t see in! As we approach the gates a ROK (South Korean Soldier) gets on the bus to inspect our passports. It’s all very official.  The highlight of the tour for me was going into the tunnels the North Koreans had dug to attempt an invasion in the 1970’s.  The first tunnel was discovered on November 20th1974 by a ROK while on patrol. The second tunnel was found on March 19 1975. The third tunnel was discovered on October 17 1978 and the fourth tunnel was discovered on March 3 1990. We get to take train ride down a shaft deep in the earth. Thank goodness we have donned hard hats because you can easily knock your head! The tunnel is 5,200 ft long and 240 ft below ground. It was a slow and steady decent.  When we reached the bottom we headed on foot deeper into the tunnel.  Then suddenly the tunnel stops and we are as close as you can get to Kim Jong-un !!  The tunnel was sealed after its discovery. We hike out on an extremely steep ramp to the surface. This is not for the light hearted.   The experience was overwhelming for me. My Dad was stationed right at this very spot. I share a photo book with pictures of my Dad at the DMZ with everyone on the bus. Our tour guide Mr. Kim is moved by the photos and thanks me for my Father’s service to his country.

Time for lunch!! We head into a beautiful country town just outside the DMZ. Mr. KIM brings us to Yo Ree. You would have thought we were dining at home!! Yo Ree is a modern Korean restaurant. I will describe this fusion cuisine as Korean meets Farm to Table. The menu was Chef’s choice, so we had no idea what was coming next!  The meal was served family style. First course was a  lovely green salad that reminded us all of home. Next came a very unusual rice cake roll very similar to  a Vietnamese cold spring roll, so amazing.  Acorn jelly seaweed noodles, Spicy Chicken and Peppers, Jeon (vegetable pancakes), can never get enough of these, Beef Bulgoki and a gorgeous  Mixed Vegetable Tempura that had tempura Lotus Roots !!  Tea was served at their roof top sun room which had a beautiful view of the countryside. There was a Korean family celebrating their son’s birthday and we all sang Happy Birthday to him! They shared their traditional Korean Rice Cakes with us and were so delighted that we were Tae Kwon Do martial artists! So what happens next was wonderful…the birthday boy does Tae Kwon Do too, so he, Nina Rose Cirillo and Luke Cirillo get up and do Taeguek il jang!!!  Everyone is clapping and we are all so proud !! By the way Rosa and Luke hit it out of the park!!!
What an amazing day it has been. Thank you again Mr. Kim for being the best guide ever.
We are exhausted when we return to the Sommerset Palace and we don’t want to dine out. We decide we will party at the Cirillo’s Penthouse (yes it’s true!!) and Mr Kim goes above and beyond...

To be continued…
Korean Takeout Chinese Food!!

Haeng bog meogneum !!
Happy Eating!!

Pamela Pyke

The Chosun e-newsletter Archive Volume 8 #11 November, 2017

Dear Martial Arts Enthusiast,

Welcome to the October edition of the  Chosun Taekwondo Academy e-newsletter!. The clock is ticking down to the 20th Annual Awards Banquet and Dinner Dance on Saturday December 9th... join us and share the spirit of the season with fellow Chosun students and friends. See details below and don't miss this opportunity to reflect on the outstanding achievements of the past 20 years! There are many ways you can be a part of the celebration. Please see opportunities 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
Happy Thanksgiving!

Kamsahamnida,                                                                                                            facebook button
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Chosun Taekwondo Academy celebrating 20 years!


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Monday, October 2, 2017

"Mrs. Pyke Eats Korea" 2017 Korea Tour

Korea Tour 2017
Is it time to eat again !! Part 3

As seen in the October 2017 edition of the Chosun Taekwondo Academy Newsletter

After a relaxing night and a wonderful breakfast at the Gyeongju Hilton we take a lovely ride through the lake region. Soon we head up a very steep entrance to the Golguksa Temple . We are met by the monks and are escorted to a changing room to put on our monk training clothes.  This outfit is a pair of fabulous loose pants and a button up vest. Everyone looks great! After some very rigorous training in their main hall we head outside for Zen style Archery. This year I finally was able to hit the target!! I was definitely much stronger this trip because of my continued training in Traditional Taekwondo.

Last time we were here Master Cook had a private Tea with the Abbot of Golguksa Temple. This time we are all invited into their new Tea House. It was so beautiful. We all sat around the perimeter of the room as the Abbot sat at his floor level desk. On his desk was a little plastic globe of the earth. It was odd yet so appropriate! As we drank our tea he spoke of many aspects of the Martial life. He himself had also studied Taekwondo. He emphasized the importance of meditation and to continue training in the traditional ways. Afterwards we all posed for a photo with him and then headed up to the dining hall.

Lunch here is always an amazing experience. Food when prepared in a spiritual manner enlivens your whole being. As we enter there are two very long low tables, one for women and one for men. Today our meal is served buffet style. You must only take what you can finish. Throwing away food is wasteful. The meal is so good…sauté mixed vegetables, spicy slabs of super yummy Tofu and black rice. Yes it’s black and if you haven’t tried it you must! They don’t have it at Shop Rite so you can head down to Woo Rhee and grab a bag. This is the rice you add to your sushi rice to turn it purple. One cup sushi rice to one tablespoon black rice. We are also served Doenjangguk. This is a wonderful fermented soybean paste (miso) soup with chilis , seaweed and vegetables. I went back twice. We all eat in silence. This is such a lovely experience.

It’s time to get back on the bus for our five hour drive back to Seoul. We will be having two rest stop breaks…what can I have!! First rest stop is a major highlight in my culinary journey of Korean food , my first time having Tteokpokki in Korea!! I make Tteokpokki at home a lot, but now I am having it the way most Koreans do. Served in a paper cup with a toothpick. I’m in heaven!! Tteokpokki is to Koreans what Mac and Cheese is to us! Cylindrical chewy rice cakes smothered in a sweet and spicy sauce.  I have to hold myself back from not ordering another because our next rest stop is for dinner!

Just like last time the cafeteria is a bustle with travelers and truck drivers waiting for their food. I scan the photos as they scroll by and decide on Sal Guk Su. This is a kimchi  seaweed noodle soup that is so soothing to my already Tteokpokki full belly. Dylan orders a hamburger, French fries and a coke and is hog heaven!!

Back on the bus and sated most of us doze off knowing that tomorrow will be our last full day in the Land of the Morning Calm. The must anticipated tour of the DMZ.

To be continued…

Haeng bog meogneum !
Happy Eating!

Pamela Pyke

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The Chosun e-newsletter Archive Volume 8 #10 October, 2017

Dear Martial Arts Enthusiast,

Welcome to the October edition of the  Chosun Taekwondo Academy e-newsletter!. As the days get shorter and 2017 begins to wane, we have much to celebrate...The CHOSUN 20th Anniversary Awards Banquet and Dinner Dance preparations are in high gear and there are many ways you can be a part of the celebration. Please see opportunities below...
PLEASE SEND IN AWARDS BANQUET RESERVATION AND PAYMENT ASAP!

CHOSUN will be closed for Columbus Day, Monday October 9th.
No evening classes on Halloween, Tuesday October 31st. 


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
Happy Halloween!

Kamsahamnida,                                                                                                            facebook button
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Chosun Taekwondo Academy celebrating 20 years!


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Wednesday, September 20, 2017

Chosun Sunrise Returns

By Master Jake Garrett
Following a brief hiatus, the Sunrise Class returns on Wednesday September 6th. We are fortunate to have such a full weekly schedule of classes; the diversity of classes allows a student to experience the many facets of traditional taekwondo. The Sunrise class is a unique traditional experience, there is something different about training early in the morning, your body is fresh and strong, your mind is calm and receptive.

 A perfect time to begin a 15-minute meditation. The additional time in meditation allows you to move beyond our typical start of class meditation in which one stills the mind in preparation of focused training. Sunrise meditation can promote a calmness and relaxation in your body and mind, a deeper focus is developed down to a single point, a point of stillness is obtained, this is an acquired skill that not only benefits one’s martial skills and practice, but also carries over into your everyday activities.
Following mediation time is spent in Ki development with the practice of Qigong exercises. The active principles of Qigong are breath, posture, movement, relaxation and concentration-visualization. The Eight Brocades a soft style practice is an ideal system for students to enhance their understanding and use of Ki energy. If your concerned about another discipline to learn and the proper way to practice, don’t be, the way to practice is “take it easy” follow along with the movements, use natural breathing, don’t look for the Ki, it is in your in body, it is occurring, with practice and intent you will eventually recognize and use it every day.
Each week we will spend time focusing on the details of each one of the eight positions, while breathing naturally allowing the Ki to sink to Tanjun. New to this class will be the introduction of hard style Qigong exercises focused on rooting and centering technique.

Meditation and Ki awareness culminate in the reward of the class, Poomsae! Having spent time clearing your mind in mediation focusing on your breath and performing slow relaxed movements, you may discover a new aspect and understanding of your poomsae practice. This is a wonderful way to start the day.
As seen in the September 2017 issue of the Chosun newsletter...
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Tuesday, September 12, 2017

"Mrs. Pyke Eats Korea" 2017 Korea Tour

As seen in the September 2017 edition of the Chosun Taekwondo Academy Newsletter

Korea Tour 2017
Is it time to eat again !! Part 2
Today we are traveling all the way across Korea to the beautiful city of Gyeongju. It is a five hour drive through rice patties, ginseng farms and fruit orchards. The mountains are glorious, verdant green and covered in mist. This is a hikers paradise. No wonder the rest stops are filled with folks decked out in Patagonia jackets and hiking boots. Rest Stops in Korea are so much fun! You can buy electronics, sun bonnets that cover your head and face entirely, hiking clothes, souvenirs and of course food! Our guide, Mr. Kim let us know we would be making two stops on our journey. On our first stop Rosa Cirillo got a bag of corn on the cob. It was steamed and the kernals were huge compared to the sugar and cream
varieties that we have at home.  It was an excellent snack. Then Bill Cirillo  got back on the bus with a box full of Ho-doo Gwaja!! These are a famous rest stop snack sold all over Korea. They are beautiful walnut shaped doughnuts that are filled with sweet red bean paste. Super yummy. Soon we are back on the road admiring the scenery. Next stop is for lunch. You enter the cafeteria and over the counters are scrolling photos of all your choices with the price. What amazing choices. Jjajangmyeon (noodles with black bean paste), Katsu (pork cutlets), Jjampong ( spicy seafood noodle soup), Sundubu-jjigae (spicy soft tofu stew), Jangjorim (braised beef) and on and on!! Not only do they prepare the meal to order it comes with silverware, glass plates and bowls and even cute little stainless steel water cups that you fill with ice cold water. No plastic or Styrofoam! No waste. So civilized! I chose the Katsu . The cutlet was the size of Texas and served as it always is with a sweet cabbage slaw, pickles and Korean potatoe salad. You had to keep pinching yourself because you are eating this wonderful meal at a reststop!! Back on the road again and we arrive at  the city of Gyeongju, the museum without walls. Beautiful huge green mounds are everywhere. These are the tombs of the Kings and Queens of the Silla Dynasty. Next stop is Bulguksa Temple, a World Heritage site where after sightseeing in the blazing sun and gift shopping Rosa turns us on to these fabulous plastic squeezy bottles filled with fruit flavored ice.  Back on the bus and off to the Gyeonju Hilton for a much needed shower and brief rest.
Tonight we dine on Beef Bulgogi  with Banchan. This restaurant is memorable not just for the beef but the endless little bowls we all share. Here’s what I remember, Juipo-muchim (seasoned dried File Fish) to die for, Ganjang-eomuk-bokkeum(stir fried fish cake with soy sauce)I love making this at home, Ojingeo-bokkeum(spicy stir fried squid), Gaji-namul(steamed eggplant), Sigeumchi-namul(steamed spinach), Kongnamul-muchim( seasoned and steamed soybean sprouts), sweet and lovely Korean potatoe salad , and of course this apple sweetened cabbage slaw we all fought over. No need to worry here though, the waitress will refill all the Banchan we can eat!!
If my memory serves me well, we headed out after our dinner and took a walk to visit the Cheomseogdae Observatory. This is the oldest existing observatory in Asia. It was built for Queen Seon-deok . She used the observatory to view the stars in order to forcast the weather. Her observations would help the farmers know when the right time to plant was.
We had a beautiful night and headed back to our luxury digs for a good nights rest.
Just a quick comment on the breakfast buffet at the Gyeongju Hilton, superb!! Fresh egg station, breads, Asian station with tofu and miso soup, smoked fish, salads, French toast, fresh fruit and so much more. Today we will go visit the monks at Golguksa Temple and have some of the simplest yet delicious vegetarian fare…
To be continued…
Part three of 2017 Korea Tour.

Haeng bog meogneum

Happy Eating!

The Chosun e-newsletter Archive Volume 8 #9 September, 2017

Dear Martial Arts Enthusiast,

Welcome to the September edition of the  Chosun Taekwondo Academy e-newsletter!. Summer is officially over but the Autumn season promises to be a busy one...Invitations went out for the 20th Anniversary Chosun Awards Banquet & Dinner Dance. Please respond as soon as possible. We hope to see you there!

CHOSUN will be closed for Labor Day Weekend: Saturday September 2nd, Sunday September 3rd and Monday September 4th   Enjoy the holiday! 


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
Happy Labor Day!

Kamsahamnida,                                                                                                            facebook button
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Chosun Taekwondo Academy celebrating 20 years!

 


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Wednesday, August 2, 2017

"Mrs. Pyke Eats Korea" 2017 Korea Tour

As seen in the August 2017 edition of the Chosun Taekwondo Academy Newsletter

Korea Tour 2017
Is it time to eat again !!

After our long flight and sleep we arrived in Seoul to check in to our home away from home, the Sommerset Palace Hotel. Once unpacked we headed out to a wonderful market right behind our hotel called Insadong. Our guide, Mr. Kim brought us to the same restaurant we ate in on our 2010 trip. What a coincidence! But tonight we weren’t having boiling hot Dobu Jigae, tonight we feast on Shabu-Shabu!! This is a Chinese dish that Hal and I enjoyed on our trip to adopt Eleanor.  A beautiful pot of broth is simmering away at your table, plates of paper thin beef, mushrooms, vegetables and noodles await there plunge into the broth. Let’s get cooking!! Fabulous Banchan are on the table to enjoy, Acorn Jelly, creamy Asian Slaw and of course Mekju and Soju!!!  What an amazing first dinner…what else does Mr. Kim have up his sleeve…  


Monday…after a lovely breakfast buffet that we will enjoy every morning in Korea, we head out into the city to see Master Ryan An and our training adventures begin. But then there’s lunch…Master An always takes us to the same restaurant and it is always a different meal every time. First time I ate here we had Korean Hamburgers! Yummy! Today we are served BBQ Pork that is to die for! It was like a bag of potato chips, you couldn’t stop your self! The Banchan was Spicy Emok (fish cakes), creamy Asian Slaw and assorted Kimchis. Baskets of lettuce and perilla leaves to make SSam were on the table. Ssam means to wrap, take a leaf, place a piece of pork on it and a little Goguchang sauce and pop it all at once in your mouth!! Sigh…
At this meal you must control yourself because there is more training back at Master An’s !! Yikes!!

Tonight we dine on Beef Bulgogi that is prepared in a Mirin sweetened broth, not grilled which is more traditional. Again a plethora of Banchan and our first full day in Korea comes to an end.

Tuesday, a very important day…the Kukkiwon. Let’s just say we were worked to the bone by a 9th Dan, another Master An.
So it was so appropriate that we should be having the Korean peoples favorite summer dish, Ginseng Chicken. This soup is a restorative, the cure to whatever ails you. A young chicken stuffed with sticky rice, a chestnut, date and of course a ginseng root. On all our trips we have a contest as to who will finish their bowl first!! This years results are in, Gino 1st place, Mrs. Pyke 2nd place, Bill Cirillo 3rd place (and that’s only because he found a Starbucks and went on a mission!!) and Rosa Cirrillo 4th!!

Tonight is a special night because we return to one of our most favorite restaurants in Seoul, Be Won, the secret garden, home of the monkey fist dumpling!! Mandu or dumplings are steamed and packed with pork, scallion and cellophane noodles. We dip them in a soy vinegar sauce and experience nirvana!! Platters of all kinds of Jeon are serverd… Korean pancakes of assorted vegetables and everyones favorite a lovely white fish jeon.  Next comes steaming bowls of Kal Gaksu, hand cut noodle soup in a very light broth that you can spice up with some chilies if you dare. I love to savor this without the spice. Of course rounds of Mekju and Soju abound!!! We toast our beloved Rosa for her amazing translating at the Kukkiwon and carry ourselves off to bed.

Wednesday…this is the highlight of the trip for me, not only will I be reunited with Grand Master Lee but I shall be dining on BBQ Duck today! It is a gorgeous hot and sunny summer day in the countryside of Korea. We make our way into the restaurant to our tables where the waiters have place hot coals in our table top BBQ. A grill is placed on top and platters of smoked duck and garlic cloves await their fate. Again this is Ssam so we bundle up our crispy juicy duck, roasted garlic , sauce  and enjoy. Mr. Kim has arranged for us to be served two very different types of soup. A hot kimchi soup with Somen noodles(thin wheat flour noodles) and Naengmyeon, Icy Cold Acorn Noodle Soup.  Both soups are amazing but the Naengmyeon is so unusual. The broth is a tangy ice slush with chewy acorn noodles garnished on top with cucumber, white kimchi, red cabbage, lettuce, spicy kimchi and toasted seaweed. Patty, KiKi and I devoured it!!! This dish is not to be missed if you are fortunate enough to be served it. Buried in the coals are Korean sweet potatoes for dessert. This has got to be my most favorite meal of the trip.

As if Mr. Kim could not top lunch, again he blows our minds with Dolsot Bibimbap for dinner. I’m sure many of you have tried traditional Bibimbap at a Korean restaurant, steamed rice with assorted toppings…this Bibimbap is served in a screaming hot stone pot so that the rice on the bottom becomes super crispy and super tasty! At this meal we are served a favorite dish I make at home Hamul Jeon, seafood pancake. This jeon is loaded with squid, shrimp, fish and scallions and of course dipped in a soy sauce vinegar mixture. This is a real favorite with everyone. We have been sufficiently sated. Off to a good night’s rest because tomorrow we head for the east coast of Korea for Bulglksa Temple and the Shilla Kingdom…
To be continued in next months newsletter.
Kamsamida

Mrs. Pyke

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Tuesday, August 1, 2017

The Chosun e-newsletter Archive Volume 8 #8 August, 2017

Dear Martial Arts Enthusiast,

Welcome to the August edition of the  Chosun Taekwondo Academy e-newsletter! 
Summer is halfway over but there are many more extra training opportunities at CHOSUN to take advantage of FREE OF CHARGE! See the list below. The 4th Annual Chosun Picnic is this taking place this coming Sunday... Please join us for day of fun, food and fellowship with other CHOSUN students!  


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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Chosun Taekwondo Academy celebrating 20 years!



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Thursday, July 6, 2017

"Mrs. Pyke Eats Korea" GINSENG CHICKEN

As seen in the July 2017 edition of the Chosun Taekwondo Academy Newsletter


Ginseng Chicken

During the hot summer months of July and August Koreans fight fire with fire!
You would think you would eat Ginseng Chicken (Samgyetang) on a cold wintery night, but not in Korea! Ginseng Chicken is served at the height of summer. Long lines are seen outside the Ginseng Chicken restaurants as patrons wait to sweat away the heat of the summer. The idea behind this is if you sweat bullets as you eat this amazing meal you will cool down. This is considered a very
therapeutic experience.
A beautiful Cornish hen is stuffed with short grain rice, garlic, jube-jube (date), ginseng root and lowered into a pot of boiling water. This simmers away for about an hour. Each are served a stone pot with your own chicken. Break open the super tender chicken to reveal the sticky rice, garlic, jube-jube and ginseng root. The chicken and broth is seasoned at the table with salt and pepper. The broth is heavenly. Eating the now tender ginseng root revitalizes your entire being. On our last trip in 2014 the game was to see who could empty their stone pot completely. Cheers would abound as each person displayed their empty bowl!
This meal is easily enjoyed by Americans because it is quite mild compared to some of the more exotic flavors we experience in Korea. I have made this at home and was thrilled with the results. As my chicken simmered I added sliced ginger to the broth to kick up the flavor. So easy and super yummy!
Not all soups are served hot during the summer in Korea. Mul-naengmyeon is a soup that is served icy cold. We experienced a bowl of this at lunch with Master Ahn. A sweet and tangy icy broth served with chewy buckwheat noodles, radish and beef brisket. It was so unusual! I thought I was drinking a salad!
I am looking forward to our trip to Korea this coming week and enjoying an amazing meal of ginseng chicken.  I will see you when I get back with exciting tales of Mrs. Pyke eats Korea!
Haengbog meogneum


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The Chosun e-newsletter Archive Volume 8 #7 July, 2017

Dear Martial Arts Enthusiast,

Welcome to the July edition of the  Chosun Taekwondo Academy e-newsletter!...With summer in full swing...there is a full schedule of summer events at CHOSUN. Take advantage of the great outdoors and don't miss our annual Summer Training in the Warwick Town Park, Youth Training and Korean Arts & Crafts and don't forget to mark your calendar for the fourth annual Chosun picnic on Sunday August 6, 2017. 

Please take note of Chosun 2017 Summer Schedule which was 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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Happy 4th of July! 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!


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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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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

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


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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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