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@ Yun's Kitchen

Open post by yunskitchenmeise with ID 18117230645044046

While Europe carves its pumpkins tonight, I'm cooking mine! 🎃

In Korea, we turn sweet pumpkin into Hobakjuk (호박죽), a silky, golden pumpkin porridge that tastes like being looked after. 🧡

Traditionally enjoyed as a comforting, nourishing meal, my version is a little lighter, making it perfect for serving in small portions at the beginning of a meal.

It's one of my favourite recipes in my upcoming cookbook, Yun's Kitchen: Korean Home Cooking for Every Kitchen.

After nearly ten years of teaching Korean cooking in Belgium, I can hardly believe that my very first cookbook is almost here!

Just six days to go! 📖 Stay tuned…

And now I'm curious… What are you doing with your pumpkin this year? Carving it or cooking it? 🎃

Tell me in the comments below! 👇

📷 @lorrie_ve
Ceramic; @siktam_ceramic

#koreanfood #holloween #pumpkinsoup #brussels #cookingworkshop

Open post by yunskitchenmeise with ID 17930670609417369

🥬 Let's Celebrate KIMCHI DAY! 🇰🇷

Did you know that 22 November is officially Kimchi Day in South Korea?

Established in 2020, this special day celebrates the cultural heritage, tradition and nutritional value of Korea's most iconic fermented food — KIMCHI!

Every November, I hold a special kimchi workshop to celebrate this day, and this year we're doing something a little different!

Instead of our usual simplified version, we'll enjoy the full kimchi-making experience with traditional whole-leaf kimchi — Pogi Kimchi (포기김치)!

You'll learn how to prepare the kimchi seasoning paste, which ingredients are essential, and how to control temperature for the best fermentation.

And of course, you'll take home 500 g of your very own handmade kimchi! 🥬

After all our hard work, we'll sit down together and enjoy a comforting Korean dinner with freshly made kimchi, kimchi stew, rice and a selection of side dishes.

Because making kimchi is not just about preparing food — it's about sharing traditions, cooking together and enjoying good food around the table. ❤️

📅 Saturday, 21 November 2026

📍 Yun's Kitchen, Meise

✉️ For registration and more information, please visit my website or send me an email.

Come and celebrate Kimchi Day with me!

#Kimchi #KimchiWorkshop #Koreanfood #Fermentation #bruxelles

Open post by yunskitchenmeise with ID 17909864307319275

New Cooking Workshop Schedule! 🇰🇷

Our new workshop schedule for November, December & January is here! 🥢

NOVEMBER

14 Nov – Bibimbap

21 Nov – Kimchi

28 Nov – Korean Appetizers

DECEMBER

5 Dec – Bulgogi & More (Korean Home Party)

JANUARY

9 Jan – Korean Fried Chicken & More

16 Jan – Kimchi

23 Jan – Korean Comfort Food

30 Jan – Mandu (Korean Dumplings & Dumpling Soup)

It's never just about cooking. ❤️

It's about bringing together people who share a love of food, cooking side by side, sharing stories, laughing together, and enjoying a delicious meal around the same table.

That's what makes every workshop so special to me!

Visit my website www.yunskitchen.com
for more details and email me to register.

Hope to see you around the table soon!

#koreanfood #cookingworkshop #brussels

Open post by yunskitchenmeise with ID 18125813048301792

🍚 Korean Bapsang – 6 Weeks of Vegan Korean Home Cooking at Oxalis @oxaliscuisinevg

Over the past six weeks, I had the wonderful opportunity to teach Korean vegan cooking workshops at Oxalis, a lovely vegan cooking studio in Brussels, as part of the Korean Cultural Center Brussels (KCCB)’s programme to introduce Korean culture through food.
@koreanculturebrussels

The theme was “Korean Bapsang” (한식 밥상) — the everyday Korean table, where rice, soup or stew, and a variety of small side dishes (banchan) come together to create a balanced and comforting meal.

What made this experience so special was that many participants knew very little about Korea, its culture, or even its cuisine. Most joined simply out of curiosity about Asian vegan cooking.

Over these six weeks, I was reminded once again how powerful food can be in bringing people together, connecting cultures, and breaking down barriers.

At our last class, I asked everyone which dish had been their favourite. To my surprise, some mentioned seasoned spinach, steamed aubergine, or mushroom stew!

Seasoned spinach? Really? 😊

Something so simple and familiar to me had been a completely new discovery for them. They loved how a few everyday ingredients could be transformed into something so delicious, in a way they had never thought of before.

It made me realise that what we consider ordinary can be extraordinary to someone else.

And that food doesn't always need bold flavours, complicated techniques, or fancy presentation to leave a lasting impression. Sometimes, the simplest dishes are the ones that touch our hearts the most.

It has been such a meaningful and joyful six weeks of cooking, sharing, learning, and connecting.

A big thank you to everyone who joined us, to Oxalis for the warm welcome, and to @koreanculturebrussels for making this wonderful experience possible.

지난 6주 동안 한국문화원 프로그램의 일환으로 브뤼셀의 비건 전문 쿠킹 스튜디오 Oxalis에서 비건 한식 강의를 진행했습니다.

한국과 한식이 낯선 분들이 대부분이었는데요. 마지막 수업에서 가장 기억에 남는 음식을 물었더니 의외로 시금치나물, 가지찜 같은 소박한 음식들을 꼽았어요..
저에게는 너무나 평범하고 익숙한 음식이 누군가에게는 새로운 발견이 될 수 있다는 사실이 참 인상 깊었습니다.
음식은 꼭 화려하거나 자극적이지 않아도 마음을 움직일 수 있다는 것, 그리고 함께 요리하고 나누는 것만으로도 서로 다른 문화를 연결할 수 있다는 것을 다시 한번 느낀 뜻깊은 시간이었습니다

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