From: the_dojang-owner@hpwsrt.cup.hp.com To: the_dojang-digest@hpwsrt.cup.hp.com Subject: The_Dojang-Digest V8 #282 Reply-To: the_dojang@hpwsrt.cup.hp.com Errors-To: the_dojang-owner@hpwsrt.cup.hp.com Precedence: The_Dojang-Digest Tues, 8 May 2001 Vol 08 : Num 282 In this issue: the_dojang: Numbers the_dojang: 2003 World Taekwondo Championships Re: the_dojang: Numbers the_dojang: bulgogi burgers the_dojang: . ========================================================================= The_Dojang, serving the Internet since June 1994. ~1111 members strong! Copyright 1994-2001: Ray Terry and Martial Arts Resource The premier internet discussion forum devoted to the Korean Martial Arts. Replying to this message will NOT unsubscribe you. To unsubscribe, send "unsubscribe the_dojang-digest" (no quotes) in the body (top line, left justified) of a "plain text" e-mail addressed to majordomo@hpwsrt.cup.hp.com. To send e-mail to this list use the_dojang@hpwsrt.cup.hp.com See the Korean Martial Arts (KMA) FAQ and the online search engine for back issues of The_Dojang at http://www.MartialArtsResource.com Pil Seung! ---------------------------------------------------------------------- From: "hackworth" Date: Tue, 8 May 2001 14:10:55 -0400 Subject: the_dojang: Numbers Ray, according to your numbers there are only 15 USTU or KKW 9th Dans in the US. WOW! I am excited to report that all 15 must live right here in Florida. We have that many USTU 9th Dans in the Central Florida area alone. Richard Hackworth www.usnta.net ------------------------------ From: Ray Terry Date: Tue, 08 May 2001 18:04:16 PDT Subject: the_dojang: 2003 World Taekwondo Championships Forwarded message: Dear Sir, The LA Sports Council and the Long Beach Convention & Visitors Bureau are partnering up to prepare a bid for the 2003 World Taekwondo Championships. We have been conversing with Mr. Warwick of USTU and have received the necessary bid information. We are anticipating hosting the event at the Long Beach Convention & Entertainment Center in Long Beach, CA. This is the same venue that would be used for the Taekwondo competition if LA is awarded the 2012 Olympic Bid. Basically, I am notifying you of our intent to bid in hopes of recruiting the necessary volunteers that will be needed to orchestrate the 2003 World Championships. Could you recommend a local, regional or statewide Taekwondo club/school/organization that would be interested in (volunteer) tournament management? Please feel free to contact me if I can provide any further information. I can be reached at (800) 452 7829 ext. 134. I look forward to discussing this with you in further detail. Best Regards, Long Beach Area Convention & Visitors Bureau Todd Trinneer National Sales Manager Sports & Special Events ------------------------------ From: Ray Terry Date: Tue, 08 May 2001 13:54:27 PDT Subject: Re: the_dojang: Numbers > Ray, according to your numbers there are only 15 USTU or KKW 9th Dans in the > US. WOW! I am excited to report that all 15 must live right here in > Florida. We have that many USTU 9th Dans in the Central Florida area alone. Ummm... 9th Dans in their own orgs perhaps, but not USTU else they would show in the Kukkiwon's numbers. Yes? What I notice some do is list themselves as, 9th Dan Kukkiwon Certified however they truncate that second line which should read in full, Kukkiwon Certified 5th Dan Ray Terry 9th Dan Kukkiwon Certified :) ------------------------------ From: Ray Terry Date: Tue, 08 May 2001 18:53:27 PDT Subject: the_dojang: bulgogi burgers Kimchi and Bulgogi from korea.net Two Healthy Korean Foods Two foods that people have come to identify with Korea are kimchi, a fermented vegetable dish, and bulgogi, a marinated meat dish. Whereas kimchi is a staple dish that is eaten at every meal, bulgogi is more like a party food in that it is generally eaten on special occasions and when dining out or entertaining guests. Koreans tend to favor beef when entertaining or eating out, and bulgogi is one of the most popular beef dishes and one that even non-Koreans find very tasty. The word bulgogi is commonly translated as Korean barbecue, though it literally means "fire meat" as bul is "fire" or gogi is "meat". Beef is most often identified with bulgogi, but even pork, chicken, lamb, squid and octopus, for example, can be cooked bulgogi style as bulgogi, like barbecue, is a method of cooking. For the most common beef bulgogi, thin slices of meat, usually tenderloin, are marinated in a sauce made of soy sauce, sesame oil, minced garlic, sesame seeds and other seasonings, and then cooked over a charcoal grill, usually at the table. The grilled beef slices can be eaten as are or wrapped in a lettuce leaf along with slices of fresh garlic and green pepper and a dab of soybean paste, red pepper paste, or a mixture of the two, all of which are rich in vitamins, minerals and cancer-fighting substances. In some restaurants, bulgogi is cooked on a dome-shaped pan that is placed over a charcoal brazier or a gas range. The pan has a trough around the edge to catch the tasty juice that cooks out of the meat so that it can be eaten with one's rice. Bulgogi can also be cooked in a regular frying pan or on an electric skillet but most connoisseurs prefer the traditional charcoal fire. For pork and other types of bulgogi, a little red pepper paste is usually added to the marinade. This gives the bulgogi a spicy taste and aroma. Recently, people have been finding that bulgogi is not only tasty and healthy but also very versatile. It has been adapted to today's fast foods with some sandwich chains adding bulgogi burgers to their menus and a number of well-known pizza restaurants even adopting it as one of their pizza toppings. Bulgogi is an ideal picnic food and, with some slight changes in the thickness and size of the meat pieces, it can become a tasty hors d'oeuvre or buffet item. Kimchi is a pungent, fermented dish generally consisting of cabbage or turnip seasoned with salt, garlic, green onions, ginger, red pepper and shellfish. It is low in calories and cholesterol and very high in fiber. It is also very nutritious. In fact, it is richer in vitamins than apples. Had the coiner of the well-known saying "An apple a day keeps the doctor away" been Korean, perhaps he would have said "Some kimchi a day keeps the doctor away." Whereas 100 grams of cabbage kimchi, the most common variety, contains 492 units of vitamin A, 0.03mg of vitamin B1, 0.06mg of vitamin B2, 12mg of vitamin C and 2.1mg of Niacin, a medium-size apple weighing 130 grams contains only 50 units of vitamin A and only a trace of vitamins B1 and B2, 3mg of vitamin C and a trace of Niacin. Kimchi also contains a number of organic acids, produced during the fermentation process, that help sterilize the digestive tract and aid in digestion. Kimchi also contains high levels of protein, calcium and iron that are derived mainly from the seafood such as oysters, squid, shrimp and anchovies that are used for flavoring. Kimchi is a good source of fiber and, depending on the ingredients, may contain many of the nutrients and naturally occurring chemicals that can help combat cancers of the mouth, throat, lungs, stomach, bladder, colon and cervix. Chinese cabbage, the main ingredient in the most commonly eaten kimchi, has a higher protein content than many other vegetables and a significant amount of minerals and vitamin C and its green leaves are rich in vitamin A. Radish roots, another major ingredient, are not only rich in vitamins but also diastase, an enzyme that promotes the digestion of carbohydrates. The radish stalks and leaves are also a good source of calcium, vitamin C and carotene. Green onions, a must in almost every kimchi recipe because of their taste and flavor, are a good source of vitamins and minerals, especially calcium. Watercress, which is also rich in calcium and vitamins A and C, is also used in most recipes for its rich flavor and aroma. Indian mustard leaves, which are also widely used because of their aroma, are rich in minerals, especially calcium and iron, and in vitamins A and C. Sponge seaweed, which is known to be helpful in preventing heart disease, is another common ingredient that produces a cool, crispy taste. It is especially rich in calcium and iodine and has a unique aroma. Garlic, which is eaten in many ways including raw, is an essential kimchi ingredient as well as a mainstay of the Korean diet. It even figures in the national foundation myth. Dan-gun, who, according to legend, founded the Korean nation in 2333 B.C., was born of the union of a heavenly god, Hwan-ung, the son of the God of All and ruler of Heaven, and a bear who became a woman after eating 20 cloves of garlic and a bundle of mugwort and staying out of the sunlight for 21 days. Recent studies show that garlic may help prevent stomach cancer and reduce blood cholesterol levels. It is the red chili peppers, however, that make kimchi a truly remarkable health food and different from the ju and osinko of China and Japan that are often likened to kimchi but are basically nothing more than Chinese cabbage or radish pickled in salt. Chili peppers not only give kimchi its distinctive spicy flavor and appetizing color but also contain an element called capsaicin that prevents the taste of kimchi from turning by checking the decomposition process. It also checks the acidifying process to which vitamin C is exceptionally vulnerable and keeps the vegetables fresh so that the eater experiences the sensation of biting into crispy fresh vegetables. Capsicin also has another remarkable property that is only activated in kimchi; it can break down fats in the body. These properties and the large doses of vitamins A, B and C make peppers truly remarkable. Early historical records of kimchi making do not mention red peppers or garlic. Various spellings of the dish appear but they all share the same meaning: vegetables soaked in salt water. One of the earliest, if not the earliest, descriptions of kimchi making is in a work by Yi Gyu-bo (1168-1241), a noted literary figure during the Goryeo Dynasty (918-1392), in which he describes the preparation of turnips for storing for food for winter. A more detailed description of kimchi appears in a recipe book written in the late 1600s but the first mention of kimchi seasoned with red pepper is in a cookbook printed in 1765. Recipes closely resembling today's kimchi appear in two cookbooks published in the early 1800s. Regardless of when red pepper was added to kimchi, it was an epochal event. The addition of red peppers not only enhanced the taste of the otherwise salty vegetables and kept them crunchy like fresh ones but also turned kimchi into a healthful, vitamin-packed food that can play a vital role in preventing disease. Of course, over the years kimchi has become even more nutritional with the addition of more and more ingredients such as carrots, pears, chestnuts, pine nuts, abalone, seaweed and the ones previously mentioned. There are basically two kinds of kimchi, seasonal and winter, with numerous varieties of each. The seasonal varieties are made with whatever vegetables are available and are for short-term storage. The winter varieties, made with mostly cabbages and turnips, are for long-term storage to provide vegetables during the cold winter months. Baechu kimchi is the most prevalent type. To make it, Chinese cabbages (baechu) are first trimmed, split down the middle and put in brine to soak. When they are soft, they are rinsed in cold water and drained. Meanwhile, julienne cut radish strips are mixed with a red pepper paste made of red pepper powder and water. To this are added crushed garlic, salt, thinly sliced green onions, and a variety of other seasonings, depending on the region and the cook's budget, to make a stuffing. The stuffing is packed between the layers of cabbage leaves and each cabbage is wrapped with a few leaves. Finally, the cabbages are stacked in a crock, jar or other appropriate container, covered with salted cabbage leaves, pressed down firmly and covered. The storage temperature of the gimjang kimchi, as winter kimchi is called, should be well controlled throughout the winter to prevent over fermentation and thus souring. The traditional way of doing this is to bury the crocks of kimchi in the ground but, because this is not always possible for urbanites, specially designed containers have come into use in recent years. Winter kimchi is usually made in late November and early December when the weather is quite nippy. At the time, women gather in groups throughout the country to turn mountains of cabbages and turnips into kimchi to feed their families throughout the cold winter months. However, kimchi is not made in as great quantities as it used to be. Today an urban family of five will make 20 to 30 cabbages into winter kimchi whereas in the past it would have made between 70 and 100. The decline in home production is due to several factors: hot house vegetables are available year-round; apartment living makes large-scale production unfeasible; and, factory-made kimchi can be purchased in supermarkets as there are now many companies that produce it for local consumption as well as for export. In addition to being eaten as a staple side dish, kimchi is also used in a variety of cooked dishes. The most common is kimchi jjigae, a hot, fiery stew made by boiling kimchi with pork. Kimchi is also stir-fried with thin strips of pork and eaten with fresh dubu, or tubu as bean curd is known in Korean. It is also dipped in a flour-based batter and fried. To most Koreans, a meal without kimchi, no matter how lavish, is incomplete or even unthinkable. It spikes the rice, titillates the taste buds, and, perhaps, keeps the doctor away. It is an ideal health food as well as diet food and with its increasing inclusion on supermarket shelves around the world and its designation as an official food at events such as the 1998 World Cup in France, it is fast becoming an international food to be enjoyed around the world. ------------------------------ From: Ray Terry Date: Tue, 08 May 2001 18:54:06 PDT Subject: the_dojang: . ------------------------------ End of The_Dojang-Digest V8 #282 ******************************** It's a great day for Taekwondo! Support the USTU by joining today. US Taekwondo Union, 1 Olympic Plaza, Ste 104C, Colorado Spgs, CO 80909 719-578-4632 FAX 719-578-4642 ustutkd1@aol.com http://www.ustu.org To unsubscribe from the_dojang-digest send the command: unsubscribe the_dojang-digest -or- unsubscribe the_dojang-digest your.old@address in the BODY (top line, left justified) of a "plain text" e-mail addressed to majordomo@hpwsrt.cup.hp.com. Old digest issues are available via ftp://ftp.martialartsresource.com. Copyright 1994-2001: Ray Terry and Martial Arts Resource Standard disclaimers apply.