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ribs

Dr. Tae Yun Kim is, among all the countless other things she does, a most amazing cook.  Of course we know that by now.

But tonight was a different level of yummy.  Wouldn’t you agree by looking at the picture? First, Dr. Tae Yun Kim started out by, as usual, boiling out the long, meaty beef ribs. Naturally they were from locally raised pastured cattle, all organically fed.

The sauce!  Did I mention that heavenly sauce?  It has all sorts of goodies in it, and starts with a mixture of Korean hot pepper sauce, Gochu Jang (available in gluten-free nowadays), garlic, a little water, raw sugar, crushed garlic, apple cider vinegar, and – tada!  Tonight a new special ingredient made an appearance – cinnamon!  As far as proportions go – it’s meant to be spicy with just a hint of cinnamon, and fairly sweet.  How good was it?  See for yourself!  🙂

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Yes, that’s right there is sauce all over my face and hands….so so good!

Dr. Tae Yun Kim always encourages people to be bold and go ahead and try new things – so give it a try and enjoy the results!

 

cut-up-veggies

A dinner that starts out with ingredients like the ones above – how can it be anything but healthy and delicious? Especially when it is prepared by Dr. Tae Yun Kim?

She is not only one of the highest ranked Martial Artists in the World, motivational speaker, best-selling author, CEO of a high-tech company, TV show host, founder of the TYK fashion clothing line and so so much more, she is “in tune with the food.”  As Ki energy Master she knows what’s good and what isn’t.

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Here you can see what those raw veggies turned into – lovingly combined with Korean sweet potato noodles, baby squid, brown rice cakes, and Korean red hot sauce.

To switch it up a bit, Dr. Tae Yun Kim also introduced this tummy pleaser:

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This one started out with potatoes and kosher hot dogs.  Did I mention before that Dr. Tae Yun Kim uses a lot of Kosher food because it has to be handled in a very clean environment, with prayer?

After they were sautéed briefly, just enough to be barely tender, green onions joined in the fun, as well as tofu, sweet potatoes, yellow onions, and another version of Korean hot sauce. There are as many versions of Korean hot sauce as there are kinds of kimchi, as there are kinds of bread.  Each cook pretty much has her own tweak.  Many of them have gluten in it, and MSG. Dr. Tae Yun Kim‘s version doesn’t have either, and tastes clean and pure.  For an exact recipe – sorry folks but that’s gonna be in her cookbook!  As a hint, it has gluten-free “gochu jang” (hot red pepper sauce), apple cider vinegar, sugar, crushed garlic, sesame oil in it.

Go ahead, be bold and try it out and see what version you can come up with!

 

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The title purposely says “Korean Style”, because with Dr. Tae Yun Kim there is no restriction or limit on her creativity.  She bases many of her innovative dishes and creations on the Korean cuisine of the time she was growing up, when all food was by default organic, grown on healthy soil with no chemicals applied to either ground, plants or animals.

Nowadays she shops for organically grown fruit and produce and grows a lot of her own fruits and vegetables.  She makes sure any poultry and meat she purchases came from healthy, happy, organically raised animals.

She still cleanses the meat before using it by using this method (from a few blog posts back.)

In these pictures, Dr. Tae Yun Kim started with chicken pieces, and sautéed them in some water seasoned with salt and garlic.  She added tofu and vegetables, starting with the hard varieties like carrots, onions, Brussels Sprouts and Yucca root, and then follows with mushrooms, zucchini and cabbage.

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As sauce, she added her very own brand of hot sauce.  I know, not fair!  To make a close approximation of that sauce, you take a couple of spoons of gochu jang, available in any Korean store.  For us gluten-free folks – there are gluten free varieties available online and they are every bit as good.

To this you add a spoon of garlic, a couple spoons of raw sugar, and some apple cider vinegar and lemon juice.  Heat up, stir vigorously and add a few spoons to the stew, enough to cover the meat and veggies but not so much it turns soupy.  Taste and adjust seasonings.  You can add some chopped up jalapeno’s of you love it really hot.

Lastly, add some cilantro, green onions, and parsley, according to your own taste.

This stew can be served over brown rice or acorn noodles, or use chap chae noodles.  Either way, it is amazingly delicious!

So yesterday I shared with you a quick and easy, yet tasty and very healthy dish that will help you get back on track after all the Holiday feasts we’ve been having.

cold-noodle-salad

Dr. Tae Yun Kim has many such recipes.  Today, I am sharing another one of her gems.  This is more for hot summer days, but I am thinking, if you are in a cold weather area like I am right now, and look outside and see snow in big piles, maybe you would want to re-created summer in your heart and stomach, and try this delicious beef-noodle salad that is sure to delight your taste buds and make you think of balmy summer afternoons.

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So how do you make this beautiful salad?  Very simple!  If you have some leftover beef roast, or chicken, slice it thinly. If you want to use eggs, boil a couple, peel and quarter.  Cut your veggies and fruits into bite sized pieces, smaller is better – tomatoes, carrots, lettuce, kale, cabbage, cucumbers or any other combination you like.  Add some berries, we had home grown blackberries and strawberries.  But apples, oranges, or pears work well, especially now in the winter when you may not have fresh berries available.

The noodles in the picture are Korean acorn noodles, they are superb with this dish.  Since they are not gluten free, substitute any gluten free pasta, or you can leave it out altogether.  I just happen to think pasta adds nice texture and flavor, and Dr. Tae Yun Kim explains that noodles are a symbol of long life, and who wouldn’t want that?

Now that you have your ingredients ready, make the dressing.  This is pretty spicy, so use as little or as much red pepper and garlic as you need. You start with apple cider vinegar and lemon juice, about 1/4 cup apple cider vinegar and a few Tbsp lemon juice, add a teaspoon toasted, crushed sesame seeds, about a Tbsp raw sugar, red pepper flakes, and a touch of (gluten free) soy sauce , and add a bit of water and some olive oil.  Mix the sauce with the veggies first, then add the meat and the noodles.  Toss well, and put on plates and decorate with the cut up eggs. Enjoy!

Doesn’t that make you feel like digging out your bathing suit and going for a swim?

Whether or not you are tired of the rich foods of the Christmas and New Year Season, deep down we all know that it’s time to put the cookies down and start enjoying healthier food choices.beef-n-veggies

Dr. Tae Yun Kim has been cooking up some incredibly delicious dishes, that are very simple, very quick to put together, and give you a lot of room to be creative.

They don’t require precise recipes.  For example, in the above dish, Dr. Tae Yun Kim started out by boiling out beef ribs as I explained it in this post.  You can do this ahead of time, perhaps boil out all the meat you’ll need for the week.  Gently saute in a bit of vegetable oil, or simply use just water.  Add garlic, and whatever vegetables you have on hand, in the picture it happens to be Brussels Sprouts, Carrots, Broccoli and mushrooms, green beans and green onions.  Add the hard veggies like Brussels Sprouts and carrots first, then after a while add the softer ones.  When all veggies are crisp tender, add seasonings – I love it just with a tiny bit of salt and pepper, but it’s also out of this world with soy sauce, sesame seeds, sesame oil and red pepper.  Serve with rice and enjoy!

So you see, eating healthy isn’t a sacrifice at all.  You’ll immerse yourself in this symphony of flavors so that you won’t even be able to spell the word “cookie” anymore.

Pizza construction

Great Grandmaster Tae Yun Kim not only emphasizes healthy foods, but also the importance of being creative when we cook.

Can you imagine eating the same food every day?  Sure, when you don’t have options and are starving, we’ll do anything for a crust of bread.  But in today’s world, creativity helps to encourage making the right food choices.

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After enjoying many versions of hot soup lately, it was time for some “sink in your teeth” food, and pizza is an almost universally liked food for all ages.

Here is the secret: you don’t really need a recipe, just some ideas.

Great Grandmaster Tae Yun Kim has made some astonishing creations, and here is a picture of my try to re-create – it was very good, but not anywhere near what Great Grandmaster Kim did!

Tip # 1: you can take pretty much any yeast dough as pizza dough.  This goes for gluten-free as well as gluten full.  If it’s too sticky and wet, just use a little flour on your hands and pat directly onto a well-greased pizza pan or baking sheet.  Pre-baking also helps when the dough is sticky.

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Tip # 2: use either any tomato sauce you have on hand, or any pesto, as a layer between dough and toppings.

Tip # 3: anything goes as topping!  I mean, you know you shouldn’t pour soup on it, but seriously, any meat, any veggies, in any combination will work well, depending on your taste buds.

Tip #4: if you are adding cheese, bake without the cheese first and add it only about 5 minutes before it’s done, so you won’t scorch the cheese.

Tip #5: I bake pizza around 400 degrees and not at the higher ones you might find in recipes – basically, know your oven and bake at higher heat than you would bread, but not so hot it burns before it’s done.  In my oven, that’s about 400 degrees.

Most important tip: Dig in and enjoy!  🙂

HE CAN DO, SHE CAN DO, WHY NOT ME!

 

 

Dr. Tae Yun Kim always celebrates New Year in a very special way.  First, several days before, she starts by fasting and praying and purifying.  She takes this very seriously and encourages others to do the same.  It is a time of taking your own internal inventory and review the past year.  Did you reach your goals last year?  How about goals for the New Year?  She reminds us, “The power is in us, it is our personal choice what we do in our lives!”

Then, to celebrate on New Years Eve, Dr. Tae Yun Kim makes very special foods.  This year, for the first time ever, she invented a new recipe.

The actual recipe will be in her cook book, to be released in the near future.  For now, enjoy the pictures and the story!

goguma

First, you need Korean sweet potatoes, easily found in Korean and general Asian stores.  They are a nutritional powerhouse, with large amounts of vitamins, minerals, fiber and even protein.  And although the name says “sweet” potato, they are actually helping maintain even blood sugar levels and are a very good food choice for diabetics.

By adding adzuki beans, the protein and fiber levels receive a major boost, and now you have an almost perfect food to break a fast, and to proved long-lasting energy.

adzuki-beans-cooked

The end result isn’t this brown color though – the actual jook, or gruel/thick soup, is a cheery yellow color speckled with dark maroon jewels, that make your taste buds jump with joy!

goguma-jook

What did you have for New Years Eve dinner?  Did you have something nutritious and delicious, or did you just overload on junk food?

It’s a New Year!  Let’s start fresh and new!  And if you are as looking forward to this new cookbook as I am, a cook book that won’t be like any other you have ever seen, please leave a response and we’ll add you to the list!