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Great things are on the horizon

Something big is brewing! Our store is in the works and will be launching soon!

FOLLOW ME ON INSTAGRAM

@ Yun's Kitchen

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

Open post by yunskitchenmeise with ID 18608415619040950

A small preview of something I have been working on for a long time.

My first cookbook is slowly coming together, filled with the recipes I have taught, tested, and shared over the past 10 years at Yun's Kitchen.

Still a work in progress, but I am excited to share a little glimpse with you. ❤️

Special thanks to @sunny_back_ who flew all the way from Thiland to help me with all the preps and cooking for 80 recipes.

한 번 가르치고 끝나는 레시피가 아니라, 수업을 통해 수없이 다듬고 수정하며 완성해 온 레시피들.

그 10년의 기록을 한 권의 책에 담고 있습니다.

아직 완성까지는 조금 더 시간이 필요하지만, 오늘은 작은 미리보기를 공유합니다.

📹 @rosestudiofficial
📸 @lorrie_ve

#cookbook #koreancookingclass
#Koreanfood #brussels #bruxelles

Open post by yunskitchenmeise with ID 18075793355410354

🌱 Farm to Table 🌱

Last week, I hosted my first Farm to Table workshop at a beautiful local organic farm in Meise. @hof_ter_dreef

Together, we toured the farm with Guy, harvested vegetables and edible flowers, and created a menu based entirely on what was growing that week. Since everything depended on the harvest, I couldn't finalize the menu until just a few days before the workshop.

What started as a simple idea somehow turned into 9 different dishes! 😅

We made Korean cold soup, rice with incredibly sweet fresh peas, tofu dishes, seasonal salads with a Korean touch, and more. Even the mizuna flowers and leek seed heads found their way onto our plates. For dessert, we enjoyed strawberries that had been harvested that very morning.

Just as we sat down to eat, a summer storm rolled in. Thankfully, we were under a tent, listening to the rain while sharing our meal. It felt unexpectedly cozy and romantic.

9 dishes, freshly harvested ingredients, good company, and a summer evening on the farm.

A perfect reminder that the best meals begin with the season🫛🧅🌱🥦🥬🥒🍓

지난주 저희동네 아름다운 유기농 농장에서 첫 번째 팜 투 테이블 워크숍을 진행했습니다.

농장을 둘러보며 채소와 꽃을 직접 수확하고, 그날 농장에서 나온 재료들로 요리를 만들었습니다. 수확 상황에 따라 메뉴가 메뉴가 정해지다 보니 며칠 전까지도 메뉴를 확정할 수 없었는데, 결국 무려 9가지 요리를 만들게 되었네요. 😊

완두콩 솥밥, 미역오이냉국, 두부 요리, 제철 채소 샐러드, 그리고 아침에 수확한 달콤한 딸기까지.

계절이 주는 맛을 온전히 즐길 수 있었던 아름다운 여름 저녁이었습니다. 🌿

🎥 @rosestudiofficial

#koreanfood #farmtotable #organic #meise #brussels

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