Welcome to the January edition of the Chosun Taekwondo Academy e-newsletter! January is traditionally a time to look back and look ahead. 2016 was a milestone in the history of CHOSUN in that we took the long overdue leap into a new and more spacious location. But another milestone is upon us as we begin our 20th year of traditional taekwondo instruction in Warwick, NY. To get a glimpse of our history, view the CHOSUN retrospective of the past 20 years! Please take note of the 2017 CHOSUN Test Dates below...
Dear Martial Arts Enthusiast,Welcome to the February edition of the Chosun Taekwondo Academy e-newsletter! It is hard to believe that in one short month, Chosun will celebrate one year in it's new location and just a couple of months la...
As seen in the February, 2017 Chosun Taekwondo Academy newsletter...
I am a big fan of tofu. Back in the day (the 1970’s) I lived in a commune called The Farm in Summertown, Tennessee. We were 1200 folks committed to the idea that the Soybean was going to save the world!! We would make fresh tofu every day for all the families. It was an amazing operation and experience. So I am always on the lookout for any new way to prepare tofu. Now that I have embraced Korean cooking here’s a recipe that I love. Dobu Jorim.
Dobu Jorim is a very popular Banchan (side dish) in Korea. We ate it a lot on our adventures to Korea. Koreans pack this dobu in their Bento lunch boxes all the time. It’s inexpensive and excellent eaten hot or cold. I prefer to eat it hot with a side of rice and Gim (seaweed).
One of my favorite websites is Omma’s Kitchen. I learned how to make this wonderful dish from her fabulous Facebook page . So here is my take on Omma’s Dobu Jorim. Kamsamida Omma!!
1# Firm tofu sliced into 12 squares
Sauce: mix all together
4 chopped scallions
5 TBS soy sauce
2-4 minced garlic cloves
1 tsp Korean red chili pepper
1 Tbs. mirin
2 tsp. toasted sesame seeds
Black pepper ½ tsp sugar
Add 3 Tbs vegetable oil to a large saute pan and fry the tofu till golden brown on each side. This takes a while so be patient, don’t keep flipping the tofu back and forth. Let it sit till nice and crispy.
Transfer the tofu to a lidded pot and set over medium heat and pour the sauce over the tofu and gently stir till coated. Cover with lid and steam for 5 minutes.
Serve with rice or just keep in the frig for a quick snack.
I have discovered another Korean Chef on You Tube, her name is Seonkyoung Longest. Her recipes are excellent!!