The Chosun e-newsletter Archive Volume 11 #11 November 2020

 Dear Martial Arts Enthusiast, 

We are settling in to our new normal and accepting the graceful acceptance of constant change.  We have had to curtail many of the events that we would normally host, but even so, we have realized progress in spite of the situation. Recently, we were proud to promote quite a few black belts and are on track for a school-wide color belt/stripe promotion test next weekend.
Also, take note of other upcoming events:
A Weekend Tribute to Grandmaster Richard Chun
Annual Tanksgiving Sunrise Harvest Meditation/Qigong Class

Please read the details below regarding the Fall/Winter schedule which includes options for all levels of involvement
Also learn about the protocols and procedures that have been put into practice to keep our students safe!

Welcome to the November 2020 edition and the 132nd issue of the 
Chosun Taekwondo Academy e-newsletter! 

ONWARD AND UPWARD...NEVER GIVE UP!

View the 2019 Chosun Taekwondo Academy Video Retrospective 

Check out all upcoming CHOSUN events on the events page of the CHOSUN website!
Please visit the updated and improved CHOSUN Yelp page!   
and CHOSUN on Instagram
 
HAPPY THANKSGIVING (see holiday schedule closing schedule below)
Kamsahamnida,                                                                                                                                            Patty Cook, Editor www.facebook.com/chosuntkd  
 

 Chosun Taekwondo Academy celebrating 24 years!
Chosun Taekwondo Academy Newsletter celebrating 10 years!

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The Chosun e-newsletter Archive Volume 11 #2 February, 2020

Dear Martial Arts Enthusiast, 

Welcome to the February 2020 edition and the 123nd issue of the
Chosun Taekwondo Academy e-newsletter! 

2020 is officially in full swing and there are a few exciting training opportunities on the horizon. Please see details below about the upcoming the ICHF Combat Hapkido Seminar to be held at the Chosun Taekwondo Academy.

HAPPY VALENTINES DAY! HAPPY LUNAR NEW YEAR!

View the 2019 Chosun Taekwondo Academy Video Retrospective 

Check out all upcoming CHOSUN events on the events page of the CHOSUN website!
Please visit the updated and improved CHOSUN Yelp page!  
and CHOSUN on Instagram
 
Kamsahamnida,                                                                                                                                                  
Patty Cook, Editor www.facebook.com/chosuntkd  
 

 Chosun Taekwondo Academy celebrating 23 years!
Chosun Taekwondo Academy Newsletter celebrating 10 years!

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"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 14^th 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 14^th 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!  
 
Happy Mother's Day  (see Memorial Day Holiday schedule below)
Kamsahamnida,                                                                                                            
Patty Cook, Editor www.facebook.com/chosuntkd 
 
 Chosun Taekwondo Academy celebrating 21 years!

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"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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"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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"Mrs. Pyke Eats Korea" Cold Sesame Noodles

As seen in the July 2018 edition of the 

Chosun Taekwondo Academy Newsletter 

Cold Sesame Noodles

Here is a really yummy recipe for cold sesame noodles. This dish is originally from China but you will see it served in various styles all over Asia. You will need to get a couple of special ingredients from an Asian market. The first is Chinese Sesame Paste, Zhi Ma Jiang. This is a dark roasted sesame butter with sesame oil and sugar. Also you will need fresh Chinese egg noodles. You can find them fresh or frozen at the market or in the Tofu section at the Shop Rite. Another note about this recipe, they must be made fresh and eaten immediately.

Otherwise they turn into a sticky clump!! When I make them for a pot luck I always keep the sesame sauce and noodles separate and then mix them at the last minute.

1# Chinese egg noodles, fresh or frozen

( I have made this recipe with Soba noodles and in a pinch thin spaghetti and the results were lovely)

2 TBS sesame oil (toasted)

3 TBS Soy sauce

2 TBS rice vinegar

2 TBS Chinese sesame paste, Zhi Ma Jiang

1 TBS smooth peanut butter

1 TBS sugar

1 TBS finely grated ginger root

2 TSP minced garlic

2 TSP chili garlic sauce, Sambal Oelek

¼ cup chopped unsalted dry roasted peanuts

English cucumber peeled, seeded and cut into thin 2 inch sticks.

Step 1

In a bowel whisk together sesame oil, soy sauce, rice vinegar, sesame paste, peanut butter,sugar, ginger, garlic and chili garlic sauce.

Step 2

Bring a large pot of water to a boil. Add noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water. Toss and drain again and add a splash of sesame oil to keep the noodles from sticking together. This is where you should stop if you want to delay serving.

Pour the sauce over the noodles and toss. Place them in a beautiful bowl and garnish with the cucumbers and peanuts.

Have wonderful summer and see you in the Dojang!!

Haeng bog meogneum

Happy Eating

Master Pamela Pyke

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"Mrs. Pyke Eats Korea" Tteokguk Rice Cake Soup

      
                                           As seen in the February 2018 edition of the 
                                           Chosun Taekwondo Academy Newsletter 

Tteokguk  Rice Cake Soup

In Korea everyone celebrates Jeongwol Daeboreum ( Lunar New Year) by enjoying a bowl of Tteokguk, rice cake soup.  The clean white broth

signifies a fresh start to the new year and the coin shape of the tteokguk-yong-tteok ( rice cakes) represent good luck and good fortune. This is another example of Korean cooking that is not spicey and would make a great introduction to anyone new to Korean cuisine. Kids will love it too! I have researched two recipes so far and I find this one to be excellent.

   

INGREDIENTS

1 pound sliced rice cakes

10 ounces beef chuck

3 cloves garlic

5 green onions

1 tablespoon toasted sesame oil

1 tablespoon light soy sauce (gukgangang)

1 tablespoon soju ( drink the rest, ice, soju and pink grapefruit juice, super yummy)

2 egg yolks

salt

Toasted seaweed for garnish

Freshly ground pepper

Soak the rice cakes in cold water for 20 minutes.

Wash the beef in cold water to remove excess blood, pat dry and cut in to bite size pieces.

Slice the green onions and garlic

Heat a soup pot over medium high heat with sesame oil and sauté the beef and garlic for a quick minute. Add soy sauce and soju and stir. When the beef is no longer pink add 10 cups water and boil for 15 minutes.

While your beef is cooking whisk the eggs  and salt and pour into a gently heated pan and create a thin pancake. Flip it over for a second then place on cutting board to cool. Slice into thin strips. This will be a garnish with the Gim (toasted seaweed).

As the broth is cooking skim off any foam that forms on the surface, this creates the clear broth.

Drain the rice cakes and add them to the pot. Boil for five minutes. Sprinkle in the green onions and season with salt and fresh ground pepper.

Ladle into a bowl and drizzle with  sesame oil. Crush the toasted seaweed with your fingers  and add some sliced egg to garnish the soup.

Enjoy!!

Happy New Year to you all!! Year of the Dog!!

Haeng bog meogneum

Happy Eating, Pamela Pyke

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"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

"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 38^th 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 20^th1974 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

"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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"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!

"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 9^th 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 1^st place, Mrs. Pyke 2^nd place, Bill Cirillo 3^rd place (and that’s only because he found a Starbucks and went on a mission!!) and Rosa Cirrillo 4^th!!

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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"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

Pam Pyke

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