My Korean-American Life

  Since my first sourdough bread a few weeks ago, I’ve made another sourdough on Christmas morning, and tried Sulppang (Korean-version sourdough) with my starter. Sulppang To make traditional Korean sulppang—steamed rice-wine bread gently lifted by fermentation—one usually begins with saeng makgeolli , unpasteurized rice wine still alive with wild yeast and lactic acid bacteria. The history of Sul-ppang is inextricably linked to the periods of hardship in mid-20th century Korea. During the post-war era and the lean years when rice was scarce, wheat flour provided by international aid became a staple. However, without the expensive commercial yeast used in Western bakeries, Korean mothers turned to Makgeolli. Because traditional Makgeolli (unfiltered rice wine) is a living beverage teeming with wild yeast and lactic acid bacteria, it served as a natural leavening agent. By mixing this spirited brew with flour and a pinch of salt and sugar, the dough would slowly swell and breathe....

 My First Maedeup Presentation and Mini-Workshop with the Fairfax ASG Chapter October 3rd is  Gaecheonjeol, Korea’s National Foundation Day, which commemorates the legendary founding of Gojoseon, the first Korean kingdom, by Dangun Wanggeom in 2333 BCE. October 3, 2025 was the 4358th year since this mythical origin, based on the traditional Dangi calendar (Gregorian year + 2333). It also marked a small but meaningful milestone personally— my very first presentation and mini-workshop introducing Maedeup, the traditional Korean art of decorative knotting, to an American audience. The event took place at the Fairfax Chapter’s monthly meeting of the American Sewing Guild (ASG), where about 25 enthusiastic members gathered with warm curiosity. I began by sharing a brief history of Korean traditional clothing, textiles, and Maedeup — how this intricate craft, once practiced by women in royal courts and ordinary homes alike, adorned traditional garments, accessories, and ho...