April 2020 Newsletter Default Category

April Newsletter from Youngmin
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I hope you and your loved ones are well during these unprecedented times.

Please continue to stay safe and be kind to each other.

BTW, I am well and my family in California and Korea are all well! My mom sent me her recent tablet drawing to cheer us up and I want to share it with you.


Spring is in the air

I hope all of our efforts to slow down the spread of the COVID-19 virus are successful. I live in Northern California and we have been under shelter-in-place orders since mid-March, and the stay-at-home order has been extended until May 3rd.  Since I have more free time than normal, I started sewing projects that I’d put aside for a while. I finished making a jacket, a dress, and a few small projects. Then I moved my direction to make face masks for family and friends. Now I am making masks for those people who still have to go to work while we stay at home. My friend Julie Weisenberger, the owner of Cocoknits, donated boxes of muslin fabric so I can keep making masks. And a few friends are willing to take some fabrics and sew more masks. If you live near me and want to participate in this, please let me know. I am happy to share materials with you so we can help together. 

I am optimistic about the Korea Textile Tour in October; however, I am going to wait until summer to make a decision. Please be patient and positive!

Keep calm and sew on!




Schedule in 2020

Many workshops are canceled or postponed but I am hoping that we can resume all the exciting events soon!

Recipe of the month- Bulgogi 

One good thing about Stay at home order is having meals with my husband every day. This easy dish is my dinner tonight!

1 LB thin-sliced beef ( I use Shaved beef from Trader Joe's) 
4 TBS soy sauce
2 TBS sugar or honey
2 TBS cooking wine or soju or white wine 
3 TBS crushed Korean pear (optional)
5 Cloves of crushed garlic
2 TBS chopped scallion
1 tsp thin-sliced ginger
1 tsp black pepper
1 TBS toasted sesame seeds
1 TBS sesame oil 

Mix all the ingredients to make marinade sauce.
Marinade meat with this sauce at least 30 min. 
Stir fry meat with your favorite vegetables such as sliced onion, mushrooms, carrots, chives or anything you can find in your refrigerator.
Serve with cooked rice. Enjoy! 


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March 2020 Newsletter Default Category

April Newsletter from Youngmin
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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)

  • 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
Boil water with 10 dried anchovies for 10 min. to make broth.
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.

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February 2020 Newsletter Default Category

The pursuit of happiness
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Work-creative life balance 

Ipchun (입춘, 立春, Beginning of Spring), the first of the twenty-four solar terms, falls approximately on February fourth on the Gregorian calendar. On the day of Ipchun, people post sheets containing a message welcoming  spring on the gate or door of their houses. My dad sent me three different fonts of these messages this year. I put one set on my front door to welcome spring and hopefully be blessed with great happiness. 

Maintaining the balance between my work and my creative time has been very challenging but I know how important this matter is for me. I've been busy again with weeks full of work, and now I crave some quiet creative time. Being busy means many encounters with people with the same interest and I get my happiness through these. Thank you for sharing your positive and creative energy with me! I have 3 more library workshops this month and I will be teaching a class at the San Francisco School of Needlework & Design. Please come and enjoy the creative time with me.
This month, I also will pay more attention to my own creative life for a well-balanced life.

Recipe of this month- Bindaetteok, Mung bean pancake
  • 1 cup dried mung beans, rinsed and soaked in water for 4-6 hours, blend with 1/2 cup water
  • 1-2 TBS sweet rice flour, to make batter thicker
  • 1/4 cup kimchi, chopped
  • 1/4 cup thinly sliced pork butt or shoulder marinated with 1 tsp soy sauce, 1/2 tsp black pepper, 1 tsp sesame oil, 1 tsp crushed garlic,1 tsp chopped ginger
  • 1/4 cup mung bean sprout, blanched
  • 2-3 scallions thinly sliced
  • vegetable oil for pan-frying
  • salt for seasoning
  • dipping sauce- 1/4 cup soy sauce, 2 TBS sesame oil, 1 TBS rice vinegar, 1 tsp gochugaru (red pepper powder), 2 scallions, chopped
Blend mung bean with water (1cup mung bean:1/2 cup water), coarse sand-like consistency is good.
Mix all other ingredients in a big bowl.
Add blended mung bean and fold lightly.
Heat a frying pan, add oil and cook 1 scoop of batter 
(about 4-inch diameter).
Cook until the bottom is golden brown ( 2-3 min.), turn and cook the other side, too.
Serve with a dipping sauce.

February 8, 9
I have to let you know that I decided not to attend this years' Lunar New Year celebration at the 
Oakland Museum of California

February 29
Jogakbo, Abundance of Colors at 
San Francisco School of Needlework & Design

March 15
Maedeub workshop at the 
Textile Arts Council in San Fransico De Young Museum

March 28

A Verb for Keeping Warm New class! Flower Pincushion.

April 21
Bojagi talk at the 
San Francisco Quilters Guild 

May 14-16
Bojagi workshops and talk at the 
Cleveland Museum of Art 

June 18-19
DanO celebration at the 
Saint Louis Art Museum

July 19-25
Jogakbo at 
Slow Stitching Retreat in July

Korea Textile Tour
KTT 2020 #1-Oct.12-22 -SOLD OUT
KTT 2020 #2-Oct. 25-Nov.5 - SOLD OUT

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