Korean style yummy spicy 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!  🙂

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!

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New Beginnings

It’s been a couple of years since I have come to this spot and shared some great food creations with you.  It’s not that there hasn’t been any new food in my life, but that wonderful life things have kept happening and there simply wasn’t any time to do any  writing to do these special meals justice.

But Dr. Tae Yun Kim has been coming up with a myriad of healthy and very tasty breakfast, lunch and dinner meals that just blow the mind. Maybe we can even talk her into putting it all together into a cook book!

Dr. Tae Yun Kim has a very unique cooking style as you might remember. She goes by Ki energy, and will put together whatever works best for the people she cooks.  The above dinner was a spur of the moment kind of dinner, naturally gluten free, and some of the most delicious and healthy creation ever.

Not only did it taste heavenly, it was also very healthy, full of protein, vitamins, fiber and all the good stuff.  There was lots of ginger and garlic in the sauce, and it was made creamy by the addition of ground yucca, another of Dr. Tae Yun Kim‘s additions.

Because this dish is naturally low in carbohydrates it is great for diabetics and those that want to reduce their carb intake.

I will get you the basic recipe tomorrow.  For now I just wanted to let you all know – this blog is alive and well and will supply you with great new recipes!

Thanks for sticking with me, I look forward to more happy bloggings!

 

 

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Let’s call it a Stew!

It’s still dark, dreary and blustery, with bouts of rain and it’s my favorite weather!  I heard from several of my fellow Jung Suwon warriors that while soup is awesome, sometimes they want to sink their teeth into something “hearty.”  And while I could live off soups for the rest of my life, I do understand that not all Jung Suwon warriors, or other people, think like that.

Still, as Great Grandmaster Tae Yun Kim says, we should eat in balance with the environment, and choose foods that makes everyone smile and rush to the dinner table!  Here is a good solution for today:

Great Grandmaster Tae Yun Kim mentions a lot to her Jung Suwon students, that we need to be creative in all aspects of our lives, including the food we prepare.  So it’s no surprise that there isn’t an exact recipe for this very tasty stew.

First, get some thick, meaty beef ribs.  (but, you could use some chicken legs or thighs just as well).

Here is Great Grandmaster Tae Yun Kim’s special way of preparing meat:  bring a pot of water to boiling, add kosher salt and a couple table spoons crushed garlic. Put in the rib pieces, and let it come to a boil again.  Wait until it’s done producing gray scum, then drain, wash and you are ready to use the meat!  They gray stuff that come out is, as Great Grandmaster Tae Yun Kim explains, all the pollution and unnatural stuff coming out, antibiotics, hormones, GMO feed, and so on.)

While you are pre-boiling the meat, make the sauce:

Start by putting a generous big scoop of Korean hot red pepper paste.  Here is the picture of one brand of it:

Put in a couple tablespoons of freshly ground garlic, and the juice of a few lemons, to make a good 1/2 cup.   Juice one large or 2 small Korean pears and add, and at this point you can also add some ground up kiwis.  Add a generous amount of raw sugar – this is supposed to have a sweet, spicy taste.

Coat the pre-boiled ribs with the sauce – there should be enough sauce to cover the meat.  Now you can have some fun – after simmering until the meat is almost done, you can add cut up onions, celery, broccoli, carrots, cauliflower – asparagus, mushrooms – whatever you have at home, and whatever your heart desires!  Today, I added some peeled, cut up sweet potatoes! Think about all the vitamins and minerals you just added!

Great Grandmaster Tae Yun Kim points out the health facts of this yummy dish:  the beef (of course you chose good quality, grass fed if possible, local grown?)  will give you protein to rebuild muscles, something you need after the kind of classes we have had at Jung Suwon lately.

Red pepper will clear your breathing, get rid of mucus, and help your stomach.  Garlic has a long list of health benefits, including being a natural antiseptic and antibiotic.  (And no, do not stop going to your doctor when you are sick!)  Lemon has a lot of vitamin C, and so does the pear.  The veggies have lots of vitamins, minerals and fiber and will do you good!

Great Grandmaster Tae Yun Kim’s favorite way to eat this is over rice – preferably cooked in a stone pot.  Look for that recipe tomorrow!

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