Saints Andrew Kim Tae-gon, Paul Chong Ha-Sang and Companions, September 20

The Korean saints were taken from some of the most courageous men and women called by God to witness to His love for the human family. The roots of the Catholic faith probably originated as early as the late 1500s when Japanese Christian soldiers baptized some Koreans during the Japanese invasion of Korea.

The Koreans were an ancient people. They had at different times attained great achievements in cultural and scientific discoveries, notably during the Golden Age of the 15th and 16th centuries. Buddhism characterized early periods in their history. During the Golden Age, Confucianism and Neo-Confucianism prevailed. The country embraced isolationism as a method of preventing the imperialistic West from influencing their Korean identity.

In 1777 Korean Confucian scholars returning to Korea from China brought with them Christian works  they had obtained from Jesuit priests. After studying them many became Catholics and a home Church was begun. About twelve years later, when a Catholic priest was smuggled into Korea and ministered to the Catholics in secret, he was surprised to find about 4,000 lay people practicing the faith. These lay people had never had the benefit of a priest or the sacraments. Nevertheless they practiced the faith and handed on its teachings to their children with constancy and deep belief. In a matter of years the Korean Catholic community reached ten thousand members.

Andrew Kim Tae-gon was born August 21, 1821, to Catholic converts. His parents were of the Yangban class, the ruling class.  The Joseon dynasty was governing and there were strict persecutions of all Christians, from the late 1700s to 1884.  Andrew's father, Ignace Kim Che-jun was martyred in 1839 along with many uncles. He was beatified in 1925.

Andrew was baptized when he was fifteen years old. His greatest desire was to become a Catholic priest. He studied in Bocaue, Philippines, and later at a seminary in Macau, a Portuguese colony in China. He was ordained a priest in Shanghai, 1844, by the French bishop, Jean-Joseph-Jean-Baptiste Ferréol. He then made his way back to Korea as the first Korean Catholic priest. His efforts to establish safe water routes for other priests to enter Korea and minister to Korean Catholics were met with capture, torture and beheading. In 1846 at the age of 25 he gave his life for Christ and for the Catholic faith in Korea. Like St. Andrew Kim Tae-gon thousands of Korean lay people and priests were martyred. In 1984, Pope John Paul II canonized St. Andrew Kim, St. Paul Chong Ha-Sang, a married layman, and other companions. A total of 103 were canonized that day, 45 lay men, 47 lay women, were among those canonized. Korea has the fourth largest group of martyrs for the faith among all countries.

"The blood of martyrs is the seed of Christians," remarked Tertullian. The Korean martyrs can inspire us and our children, grandchildren, and students by a faith so strong that with God's grace they were willing to die rather than recant it. Let us turn to them during the challenging times that we live in and ask for their help. 

                            St. Andrew Kim, St. Paul Chong and Companions, Pray for us! 

Below is a Korean entre recipe. It was invented by King Gwangaegun's servant for a royal celebration. And Mochi Ice Cream that you can enjoy as you honor these extraordinary martyrs of Korea. 

 Japchae (Chap Chae)

Ingredients                                            Equipment

8 oz. Sweet potato noodles                    Pot for boiling noodles

4 oz. Spinach                                          Measuring cups

1 1/2 tbsp. oil                                          Measuring spoons

2 Clove garlic minced                             Sharp paring knife

1/2 small yellow onion                            Scissors

3-4 Shiitake mushrooms                        Large mixing bowl

1 Small carrot                                        Wok or skillet 

1 Stalk scallion                                      Colander

1 Red pepper                                        Small bowl

1/2 tbsp. sesame oil                               Small whish

Salt to taste                                           Garlic press                                         

1 tsp. toasted sesame seeds

Sauce 

4 tbsp. soy sauce

2 1/2 tbsp. sugar

Directions                                            Servings: 3 people

1. Cook sweet potato noodles (you can find these in Asian stores and in the international aisle of some supermarkets). Cut noodles in half. Place in a pot of boiling water for 6 - 7 minutes. Remove, drain the water, and rinse under cold running water.  Set aside in the large bowl.

2. Heat up a pot of water and bring to boil. Blanch the spinach until wilted about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half. Place in mixing bowl or small bowl until needed. For a video on blanching spinach, check this out how to blanch 

3. Mix the soy sauce and sugar together in a small bowl. Set aside. 

4. Heat up oil in a wok or skillet  over high heat. Add the garlic, thinly sliced onions, washed mushrooms, and a carrot, cut into thin strips. Cook for two minutes. Add stalk of scallion, cut into 1-inch lengths and stir-fry one minute. 

5. Turn the heat to low. Add noodles and spinach to the wok. 

6. Add sesame oil, the soy sauce mixture and salt to taste. Stir and combine well.

7. Place 1/3 portion on each plate and sprinkle with sesame seeds. This dish is served at room temperature.*

*You may enjoy Chap Chae with stir fried steak. Here is a beef marinade if you decide to add 8 oz. sliced beef stir fried to your noodles and vegetables.

Marinade

1 Tbsp. soy sauce

1 Tsp. rice wine (mirin found in cooking wine aisle in grocery stores)

1/2 Tsp minced garlic

1/4 Tsp. ground black pepper

1 Tsp. toasted sesame oil (may use regular)

Mochi Ice Cream - Gluten Free

I hope you have enjoyed mochi ice cream before. If not you are in for a treat. This delicious dairy confection is ice cream on the inside and a scrumptious rice coating on the outside. It melts in your mouth and comes in all sorts of different flavors. The ones pictured below are called Dulce de Leche, coffee ice cream with a caramel center. I challenge you to try and have only one!

You can find this delightful dessert in the ice cream section of the frozen food aisle. There are a great many varieties and brands. Enjoy!

Below is a great resource for the saints and for activities for parents, grandparents, catechists and teachers to use with children. It contains a large number of saints, including St. Andrew Kim Tae-gon. You can view its table of contents on Amazon and buy the book from Loyola Press. It is suggested for ages five and up.

St. Andrew Kim and St. Paul Chong and Companions, Pray for Us!

 You will find another Korean recipe in this blog in the archives for Sept. 20, 2013

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