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Posts Tagged ‘Korean’

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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