December 2020 Newsletter Default Category

Winter greetings from California
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 Jogakbo garment that I made is enjoying November sun in my garden

So here we are and the winter is approaching! It's been long since we gathered together and share our passion in person. And we don't know how much longer we need to wait. However, the weather is changing and the colors are changing. Thank you very much for staying well and keep exchanging positive energy! I wish for a better and safer time in 2021.

I will be teaching a Zoom 'Flower Pincushion class' with A Verb For Keeping Warm on Saturday, December 5,10 am -2pm. Sign up here.
Bojagi online video Q& A session will be on Saturday, December 19, 10 am PST 


Korea Textile Tour 2020 has been postponed to 2021. The waitlist is available. I really hope I can resume and take off with my dear companions. Please be well and safe!

 

Danpatjuk (단팥죽) 
I love red beans. Red bean pastry, red bean porridge, and red bean shaved ice can easily make me happy. There are two types of patjuk (red bean porridge). One is savory and the other is sweet kind. A small bowl of danpatjuk (단팥죽, sweet red bean porridge) brings my memory from my childhood. My mom made me sweet kind as a special treat. 
Traditionally Koreans eat savory patjuk on the winter solstice. Dongji (동지, winter solstice) has the longest night of the year and it is considered the day with negative energy. To repel the negative energy of the day, Koreans made red bean porridge which has positive energy. The color red is symbolized as positive energy.
Inside of patjuk, you can find saesalsim (새알심, 'bird- egg' rice balls), made with sweet rice flour. I still remember my mom said, " Eat saealsim so you can get a year older" Eating 8 or 9 saealsim was fun but I don't think I can eat 50+ of them nowadays. I will just eat 5!

Here's how to make Danpatjuk (sweet version)

Danpatjuk, 단팥죽

1 cup red bean (팥)
1 TBS sweet rice flour (찹쌀가루)
4 TBS sugar
1 tsp salt
Pinenut and cinnamon powder

Saealsim, 새알심
3 TSP sweet rice flour (찹쌀가루)
1 TSP hot water
Pinch of salt

In a bowl, put sweet rice flour and salt.
Add hot water 1 TSP at a time and knead well and make small balls (1/2 inch )

Wash red bean and boil with 2 cups of water for 5 min. and drain water.
Add red bean, freshwater ( 4 cups) and boil for 1 hour- add more water ( 4 cups) as boil red beans.
Puree red beans and liquid, add sugar and sweet rice flour. Simmer for 10 more minutes. Stir well while simmering it. 
Add saealsim into patjuk.
Cook a few more minutes until saealsim float to the surface.
Garnish with jat (잣, pine nuts) and cinnamon powder. Enjoy!

 

'Cupcake Pincushion' is featured in Making Gift 2 issue.
I made a Youtube tutorial video for this project. You can learn how to make 박쥐 (bakjwi).
The video is Here 

2021 Making subscription is here.
I printed my own bojagi pattern in two types of cotton fabrics.  I have a small amount that you can purchase. If you want to make something out of these, please email me.
 
Saturday, January 16, 2021, I will be teaching this Bok Jumeoni class. 2-hour Zoom with a pre-recorded video link will be sent before the class.
Sign up here

 
The online instructional videos from my DVD are now available, here!
The purchase will give you access to all 12 videos from the DVD, which you can watch as many times as you need. English and Spanish subtitled! 
Your purchase also gets you access to a one hour Zoom Q&A session – 10am PDT on Saturday, December 19. 
You can still purchase the physical copy of DVD 
here.


 

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November 2020 Newsletter Default Category

Autumn greetings
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It's time to fall back!

It's time to turn your clock back 1 hour, as Daylight Saving Time ends on November. 1!

Thank you so much for your sweet comments on my inclusion at the De Young Open! I went to see the 'De Young Open' by the De Young Museum in San Francisco. I coordinated my outfit and wore the same print as my work. The exhibition will be open until January 3, 2021. If you live in the San Francisco Bay Area, I'd love if you would visit and say hi to my work, 'Remnants of Memory'.

New classes and workshops will be announced in December. Please stay tuned.


Korea Textile Tour 2020 has been postponed to 2021. The waitlist is available. Until the time I can travel again with my dear companions, be well and safe!
 

Miyeokguk 미역국 

Korean mothers eat seaweed soup after giving birth. This soup helps mothers to recover and produce breast milk. Also, Korean people eat this soup on their birthday. I was born in winter and this soup is comfort food in cold winter in Korea. If I make a big pot of it, I can eat leftovers for a couple of days with rice and kimchi. Would you like to try?

2 cups seaweed (miyeok, 미역)
1/4 LB sliced beef for stew
5 crushed garlic cloves
1 TBS sesame oil
2 TBS soy sauce for soup (guk ganjang)
8 cups water
salt and pepper 

Soak seaweed in cold water for 15 min. and drain.
Cut the seaweed into 2-3 inches long.
Heat a large pot with medium heat and saute beef with sesame oil, garlic, and 1 TBS of soy sauce until the beef turns light brown. Add seaweed and saute another2-3 min. Add 2 cups of water and boil. Repeat until adding all 8 cups of water. Simmer for 20-30 more min. Season with salt and pepper. 
Enjoy!

 

 

I am excited to announce that I will be participating in the Soul Craft Online Festival from November 14-December 14, 2020! One silver lining of the pandemic is this invitation from down under so I can meet people around the world. Want to know the detail? Click here!
I have TWO free passes for my community. So check it out and if you want to join this festival, email me by midnight 11/1. I will put your names in a jar and pick TWO of you!
My lotus leaf mat is one of the projects in Making magazine No.10 INTRICATE. I have a limited number of kits prepared to make this project in my shop.
The kit is here.


 
Flower Pincushion Kit

Flower pincushion kits are restocked. 3 color choices and this can be a great holiday gift.
Shop here.

 
The instructional videos from my DVD are now available, here!
The purchase will give you access to all 12 videos from the DVD, which you can watch as many times as you need. English and Spanish subtitled! 
Your purchase also gets you access to a one hour Zoom Q&A session – 10am PDT on Saturday, November 21. 
You can still purchase the physical DVD 
here.


 

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October 2020 Newsletter Default Category

Autumn greetings
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Happy Chuseok!


Happy Chuseok (Korean harvest festival)!
This year, Chuseok is October 1st.


Great news: the instructional videos from my DVD are now available, here!
The purchase will give you access to all 12 videos from the DVD, which you can watch as many times as you need. All the videos have English and Spanish subtitles! 
Your purchase also gets you access to a one hour Zoom Q&A session – 10am PDT on Saturday, October 24. If you purchase after this date, I will be hosting the Zoom Q&A monthly! The date and time for November's Q&A will be announced in next month's newsletter. 

You can still purchase the physical DVD 
here.

I was honored to be included in 'De Young Open' a juried community art exhibition by the De Young Museum in San Francisco. The museum is currently open and this exhibition will be open to the public from October 10, 2020 until January 3, 2021. If you live in the San Francisco Bay Area, I'd love if you would visit and say hi to my work, 'Remnants of Memory'!

Korea Textile Tour 2020 has been postponed to 2021. It will be difficult for me to stay at home this year, since I've gotten so used to traveling to Korea every October. I might play Paul McCartney's song, 'Wanderlust,' all month long. Until the time I can travel again with my dear companions, be well and safe!
 
갈비찜, Galbijjim (Braised beef short ribs)
My mom worked full time for 30 years at her pharmacy, until she retired. In her day, licensed pharmacists could prescribe and formulate medications. We lived in a small town, and she was well known as the 'healer' in the community. People came to see her even on weekends, so my parents' small pharmacy was open 365 days of the year. On holidays like Chuseok or New Year's Day, my mom would take half a day off from work to make special foods for us. Galbijjim is one of the dishes she always made. Now, I make special dishes for my family for Korean holidays, and Galbijjim takes an important place in my Chuseok menu.
When you see the full moon on Chuseok evening, wish for your happiness!
 

 

 

I've been collecting all the previous issues of this beautiful magazine and I was so happy to participate in Making magazine No.10 INTRICATE. My lotus leaf mat is one of the projects in this issue. I have a kit prepared to make this project in my shop.
The kit is here.
I had a great time sharing this last month and decided to offer another session on Saturday, October 17th at 10 am PDT. I will send out pre-recorded videos and (optional) kits, and I will host a 1-hour Zoom meeting for demonstration and Q&A. Sign up here.
Galbijjim  갈비찜

2 LB beef short ribs

Sauce for braising- 1/4 cup soy sauce, 2 TBS sugar, 1 TBS honey (or cooking syrup), 5 cloves crushed garlic,1 TBS sesame oil, 1/2 tsp black pepper, 1/4 cup chopped scallion

1/2 cup diced onion
1/2 cup diced Korean radish  (1" rounded cube shape)
1/2 cup diced carrot (1" rounded cube shape)
4 Shitake mushroom

Soak the short ribs in cold water for 30 min.
Drain and discard water. 
In a big pot boil with 4 cups of water for 5 min.
Drain again and add fresh water and boil 10 min.
Take short ribs out and marinate with the braising sauce for 30 min. Meanwhile, cool down the broth and take out fats.
Cook half of broth and marinated short ribs for 20 min. add more broth, Korean radish, carrots, and shitake mushrooms. Cook another 30 min. or until the short ribs get soft.
 Enjoy!

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