Looking back and it's been great!
It is time to walk into a new year and opening of a new decade! Every year is special and 2019 was not an exception at all. Actually, it was a very special year during which I felt so much love from so many people around me. I am going to pass this love on this year by teaching, sharing and traveling.
I took a break during November and December and now I am ready to go back to my busy and creative routine. In 2020, I intend to focus on a book writing project and hope I can show you my progress some time.
In January, I will be leading many workshops at the library and I hope to see you there. More info.
My new collaboration project with A Verb for Keeping Warm will come out soon. A Verb will dye fabrics and I will provide a pattern and instructions for 'Flower Pincushion'. The kit will be available soon and you can either take a class with me or make one by yourself.
Recipe to share- This year, I want to introduce some of my favorite recipes of Korean food. These are my own recipes that I use for everyday cooking and I hope you to try some of these!
Tteokguk, Rice cake soup is a traditional Korean dish for the New Year. Koreans often say that when you eat tteokguk on New Year's Day, you get one year older. Tteokguk also is hot, comforting food during cold winter days.
The white oval shape of rice cake symbolizes a bright and prosperous new year.
Ingredients
- Thinly sliced rice cake ( 1/2 cup for 1 person)-soak in water for 10-15 min.
- Beef broth
- Scallion
- Garlic
- Soy sauce
- Salt/ Black pepper
- Sesame oil
- Roasted sesame seeds
- Egg-separate yolk and white for garnish
- Roasted seaweed for garnish
Prepare broth- - Boil 8 cups of water with 1/2 pound brisket, 1/2 onion, 3 cloves of garlic in high heat for 15 min. Reduce heat and boil for 45 min. Take the brisket out and when it is cool, shred and season to make the garnish.
Prepare to garnish such as (1) cooked brisket (shred and season with soy sauce, crushed garlic, sesame oil, and sesame seeds-1 tsp each), (2) egg yolk- lightly beat the yolk and cook flat in the oiled skillet quickly, (3) egg white- lightly beat the white and cook just like egg yolk. Thinly slice (2) and (3). (4) Thinly sliced or crushed roasted seaweed.
When the broth is boiling, add soaked rice cake and boil until the rice cake float to the surface. Season with soy sauce, salt, and pepper.
Add chopped scallion and cook 1-2 more min.
Serve the rice cake soup in a bowl with all 4 garnish on top of the soup. Add a drop or two of sesame oil for more flavor.
Enjoy!
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