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!

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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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Monday, April 3, 2017

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



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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

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Happy Passover and Easter 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!

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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.

Thursday, March 2, 2017

The Chosun e-newsletter Archive Volume 8 #3 March, 2017

Dear Martial Arts Enthusiast,

Welcome to the March edition of the  Chosun Taekwondo Academy e-newsletter!...It is hard to believe that just a year ago we were starting a new chapter in the CHOSUN journey. Looking back it has been a year of many changes and transformations but all in all, we are much stronger and more vibrant as a result. ONWARD AND UPWARD!
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 St. Patrick's Day 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!


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Monday, February 13, 2017

"Mrs. Pyke Eats Korea" DUBU JORIM

As seen in the February, 2017 Chosun Taekwondo Academy newsletter...

I am a big fan of tofu. Back in the day (the 1970’s) I lived in a commune called The Farm in Summertown, Tennessee. We were 1200 folks committed to the idea that the Soybean was going to save the world!! We would make fresh tofu every day for all the families. It was an amazing operation and experience. So I am always on the lookout for any new way to prepare tofu. Now that I have embraced Korean cooking here’s a recipe that I love. Dobu Jorim.
Dobu Jorim is a very popular Banchan (side dish) in Korea. We ate it a lot on our adventures to Korea. Koreans pack this dobu in their Bento lunch boxes all the time. It’s inexpensive and excellent eaten hot or cold. I prefer to eat it hot with a side of rice and Gim (seaweed).
One of my favorite websites is Omma’s Kitchen. I learned how to make this wonderful dish from her fabulous Facebook page . So here is my take on Omma’s Dobu Jorim. Kamsamida Omma!!

1# Firm tofu sliced into 12 squares
Sauce:    mix all together
4 chopped scallions
5 TBS soy sauce
2-4 minced garlic cloves
1 tsp Korean red chili pepper
1 Tbs. mirin
2 tsp. toasted sesame seeds
Black pepper ½ tsp sugar
Add 3 Tbs vegetable oil to a large saute pan and fry the tofu till golden brown on each side. This takes a while so be patient, don’t keep flipping the tofu back and forth. Let it sit till nice and crispy.
Transfer the tofu to a lidded pot and set over medium heat and pour the sauce over the tofu and gently stir till coated. Cover with lid and steam for 5 minutes.
Serve with rice or just keep in the frig for a quick snack.

I have discovered another Korean Chef on You Tube, her name is Seonkyoung Longest. Her recipes are excellent!!
Haeng bog meogneum Happy Eating

Pamela Pyke

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Thursday, February 2, 2017

The Chosun e-newsletter Archive Volume 8 #2 February, 2017

Dear Martial Arts Enthusiast,

Welcome to the February edition of the  Chosun Taekwondo Academy e-newsletter! It is hard to believe that in one short month, Chosun will celebrate one year in it's new location and just a couple of months later...our 20th anniversary! We have come a long way!  We could not have done it without all of our students, families and friends both past and present... THANK YOU for sharing the journey...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 Valentine's Day 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!


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The Chosun e-newsletter Archive Volume 8 #1 January, 2017

Dear Martial Arts Enthusiast,

Welcome to the January edition of the  Chosun Taekwondo Academy e-newsletter!  January is traditionally a time to look back and look ahead. 2016 was a milestone in the history of CHOSUN in that we took the long overdue leap into a new and more spacious location. But another milestone is upon us as we begin our 20th year of traditional taekwondo instruction in Warwick, NY. To get a glimpse of our history, view the CHOSUN retrospective of the past 20 years! 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 New Year    새해 복 많이 받으세요 
                                                                                                                                        
Chosun Taekwondo Academy celebrating 20 years!


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