Archive for the ‘Sauces’ Category

Don’t these cherry tomatoes look really good?  I love them!  They are perfect after a tough Jung Suwon class, as they help you cool down, plus, as Great Grandmaster Tae Yun Kim points out, they are packed with vitamins and minerals and are great to replenish your body.

Today we are blessed with some torrential rain, which I think is awesome!  To me, this spells soup!  But since it’s a weekend, it’s not just plain tomato soup which I told you about yesterday.  This is a soup that eats like a meal!  Great Grandmaster Tae Yun Kim teaches her students about proper nutrition, and balance.  Not only do we need to balance our bodies after a Jung Suwon workout, we also need to make sure we have a balance of all the nutrients we need!

So todays tomato soup is “enhanced, ” as Great Grandmaster Tae Yun Kim likes to call it.  It is the same recipe as I posted yesterday, except today I didn’t run it through the blender and left it chunky.  But go ahead and make it whatever consistency you prefer.  While the soup is cooking, get started on the “enhancements.”  In this case, Great Grandmaster Tae Yun Kim’s version of matzo balls.

You can start out with your favorite matzo ball mix (comes in nice little boxes such as this:

One quick note about kosher foods.  Great Grandmaster Tae Yun Kim at times recommends the use of Kosher ingredients, and even mentions this at Jung Suwon.  Why?  “Kosher foods are prepared under strict supervision, under the watchful eye of a Rabbi,” Great Grandmaster Tae Yun Kim explains, “Kosher foods therefore are pure and clean.  You do not need to be Jewish in order to benefit from Kosher foods.

Prepare the dough according to directions, and add some ground beef (that you have boiled out, and drained well.)  Add some finely chopped Italian parsley and/or any herbs you like.  Let this mixture sit for at least 30 minutes.

In a large pot, bring salted water to boiling, then put in the matzo balls you have rolled meanwhile.  Keep them small-ish, maybe as big as half an egg.  Turn the heat down and let the matzo balls simmer for 15 – 20 minutes.  Drain and put into the tomato soup, let it simmer for another 5 minutes, then serve and enjoy!

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As promised, here is the special sauce.  This is one of the most versatile sauces I know.  As you guessed, Great Grandmaster Tae Yun Kim also taught me this one!  And again, this isn’t something to be strictly measured, it’s more like, “a little bit of this and some of that” type of recipe.

As Great Grandmaster Tae Yun Kim points out, this is also very healthy, if used in  moderation.

First, wash a bunch of green onions really well, then chop them really fine (not mashed, just very fine).

Add crushed garlic, a couple tablespoons or more, depending on how garlicy you like it.  (Note: before a Jung Suwon class, please hold back on too much garlic – have mercy on your fellow Jung suwon warriors 😉  )

Add a couple tablespoons of crushed red pepper:

add a tablespoon (or two) of crushed, toasted sesame seeds.   You can get them at Korean or other Asian food stores:

Now add a little sesame oil, no more than a couple tablespoons

add a few squirts of lemon juice, and a couple spoons of honey.

Then add enough soy sauce (I use a gluten free kind, but use whatever brand you prefer) to make it into a sauce, and mix it very well.  You want the honey dissolved and not sitting in a glob.

Here it is, in all its glory:

This keeps very well, and is wonderful to have in the fridge, ready for after Jung Suwon classes, when you worked out so hard that you don’t want to spend a lot of time cooking.

Great Grandmaster Tae Yun Kim uses this for many things:  steamed rice, mandoo (think of Korean ravioli), rice cakes, even carrot and celery sticks, anything pretty much that needs some “kick.”

I have seen Jung Suwon warriors evevn use it over plain noodles, or instead of salad dressing.

What would you want to try this with?

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