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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