|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!
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.