Spring is coming
February was another busy month and I met many people – I taught a number of workshops at the San Mateo County libraries, and a day-long class at the San Francisco School of Needlework and Design.
When I visited the Asian Art Museum to take the Korean gallery tour lead by Hyonjeong Kim Han, the curator of the Korean department, I found this beautiful Moon jar in a new home. Of course, it is not a real house, but the Hanji floor, Hanji wall, and pinewood made me feel that I am inside of a Hanok, Korean traditional house with this Moon jar.
Now the weather is changing and flowers are cheering in the garden, but the Coronavirus outbreak is making many people sick and the spread around the area is very alarming. We should all take every precaution, but let's be patient and optimistic!
Recipe of this month
Soft Tofu Soup (Sundubu jjigae)
Boil water with 10 dried anchovies for 10 min. to make broth.
- 1 package 12 ounces sundubu (extra soft/silken tofu)
- 1/2 cup thinly sliced kimchi
- 3 ounces pork or beef
- 1/2 cup Manila clams or shrimp
- 1 teaspoon red chili pepper flakes (gochugaru)
- 2 Tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 cup anchovy broth or water
- 1/2 teaspoon Saeu-jeot (fermented small shrimp) to season
- pinch black pepper
- 1 scallion, finely chopped
In a medium heat pan, put vegetable oil and red pepper flakes. When oil turns into clear red color, turn off the heat and strain to get clear red chili oil (Guchu gireum)
Saute meat, garlic, kimchi, and red chili oil (Guchu gireum) in medium heat.
Add broth and soft tofu and boil. Add Manila clams and shrimp.
Season with saeu jeot and scallion and boil another 2-3 min.
Turn off the heat and add sesame oil. Serve with rice.