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Archive for the ‘Korean’ Category

jimbang-finished

With Christmas, New Year, Birthdays, Lunar New Year and Valentines, there have been lots of celebrations!  I love how Dr. Tae Yun Kim is passionate about celebrations:

“Celebrate every living breath as if it was your last breath,” she says.  I like that!

So in the spirit of celebrating every moment, I was excited to try out a suggestion that Dr. Kim had mentioned a while ago.  “Why not make the traditional Jim Bang healthier, by making the dough gluten-free and making the filling less sugary and add healthy nutrients.

I did one version of these buns last year, and they were good.  But they still needed to improve in the “health department.”

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Steaming buns – don’t you peek!  Wait 15 minutes! 

So this time, (actual recipe will be coming, promise!) I based the dough on almond flour, chestnut flour, amaranth flour, certified oat flour, sorghum flour and chia seed flour.  I know this sounds complicated, but when you need to live gluten-free AND are a diabetic, and want to live healthy, you start to do your research and learn from other bloggers, too.

To make the dough pliable and hold together, I added psyllium husks and xantham gum (I will have to measure things out next time, this time was purely experimental) and it was actually a nice workable dough.

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For the filling, you start by cooking the tiny red adzuki beans until soft, which is approximately an hour or so.  Keep some of the cooking liquid, and mash the beans, not too finely and not too moist.  Add organic pure cacao powder (definitely not Hershey’s cocoa mix), a little bit of honey or maple syrup, and cinnamon to taste.

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Now take a bit of the dough, put some gluten-free flour on your hand and gently flatten the dough, so you can put some of the filling and wrap it all up into a nice bun.

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As usual, Dr. Kim was right – these buns were divine!  Be brave and try to re-create right away, or wait for the recipe – the choice is yours!  (I would recommend you try anyway!  They are THAT good!)

 

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As much as we like soups, there comes a point in the dead of winter when you just do not want soup for a while.  When your inner self wants to rebel a little and make-believe it’s warm and sunny outside and you want some – gasp – cold noodles.

Dr. Tae Yun Kim takes this concept to a whole new level.  With her limitless creativity, intuition and Ki energy, she creates food that appeals to body, mind and spirit.

While you might say ramen is bad for you – Dr. Kim just smiles and makes food that not only tastes great but is also good for you. There are many healthy versions available nowadays.  And for us gluten-free folks – not to worry, you can make these with not only ramen noodles, but different kinds of rice noodles or sweet potato noodles.

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This culinary Masterpiece started out with the Korean pepper paste (yes, also available in gluten-free now), garlic, apple cider vinegar, lemon juice, organic brown sugar or honey, chopped parsley and cilantro, grated or finely chopped Asian pears and Asian radishes, sesame seeds and a touch of sesame oil.  Dunk the cooked in drained noodles, and serve.  Add any cooked and cooled meat or chicken to this, and any chopped veggies and/or fruit.

Proportions are difficult to tell, because some like it sweeter and some like it hotter and some prefer more lemon juice than others.  Key is try until you love it!  🙂

Now go enjoy!

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I am pretty sure that there are as many different Korean Pancake recipes as there are kinds of kimchi!  And they are all very delicious.

As usual, Dr. Tae Yun Kim takes it to another level altogether.  She starts out with the basic concept, and then goes on to “healthify” it as we like to call it.  She mixed up a basic pancake batter, where she combined a “home-grown” egg,  “a little water” and whisked until was all well combined, with some salt and garlic powder added.

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Then she added flour, enough to get the consistency of regular pancake batter.  If you are gluten-free, be sure to use xanthan gum or physllium powder with your gluten free flour to make the batter hold together.

Dr. Tae Yun Kim likes to kick the heat notch up a bit and adds some grated jalapeno to the batter, or finely chopped parsley.

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Then, this time, she added some carrots that had been pre-cooked just enough to be very firm but not crunchy any more.  She added sliced tofu, onions, and other veggies, along with sliced up kosher hot dogs.

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Then, after the batter started to barely turn solid, here comes another surprise:

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Dr. Tae Yun Kim added another thin layer of batter over the top.  After a quick and swift flipping over, the newly created art form looked like this:

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Doesn’t that make you want to run in the kitchen and make on of these RIGHT NOW???

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And even though there are no set amounts of ingredients for this savory pancake here on this blog yet, do go ahead and try – you really can’t go wrong!  And you will thank yourself you did!

 

 

 

 

 

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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!

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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!

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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.

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