|I hope you are all well!
July went by so quickly, and we still don't see or hear positive news yet. Every day, I hope for a brighter tomorrow.
I am excited to announce that my bojagi, 'Remnants of Memory' has been selected by the jury to be featured in the exhibition The De Young Open. For this piece, I used vintage/antique fabrics from Korea, and I hand-dyed some fabrics at home in California. I was thinking about if fabrics could hold memories from the old days. I wanted to channel through the old memories while I was hand stitching this bojagi.
This month, I will be teaching just a few classes, including Flower Pincushion class with A Verb For Keeping Warm. I signed up for some classes myself to nurture my own creativity. I will be back with more offerings in September so please stay tuned!
Korea Textile Tour 2020 has been postponed to May 2021 and October 2021. But I am busy researching new places and events to visit for next year!
August Recipe-Kongguksu, Soybean milk noodle
One of summertime easy meal menu is Kong Guksu (soybean milk noodle).
1 cup soybeans
2 TBS toasted sesame seeds
2 tsp salt
Wash and soak soybeans in 2 cups water overnight. (This will make 2 cups of soybeans after soaking)
1/4 cup julienned cucumber
Somyeon (somen), Korean thin noodle
Boil water and add soybeans. Cook for 3-4 minutes (don't overcook) and rinse with cold water. Remove the soybean skins by rubbing with hands.
In a blender, add 1cup of cooked soybeans, sesame seeds, and 2 cups water. Run through a strainer. Do the same step with the rest of soybeans and sesame seeds and water.
Cook somyeon for 3 minutes and rinse with cold water.
In a big bowl, put noodles, pour soybean milk over, and garnish with cucumber.
Season with salt. Enjoy!