Codaforyunk – Yun's Kitchen

MENU

FOLLOW ME ON INSTAGRAM

@ Yun's Kitchen

Bibimbap Workshop 🥢🔥

Bibimbap is a classic Korean dish made with rice, a variety of seasoned vegetables, marinated meat (optional), and a flavorful spicy sauce—all mixed together for a perfect balance of taste and texture.

I had so much fun teaching a workshop on how to make Bibimbap in a hot stone pot last Saturday! This dish is perfect for Belgium’s typically cold and gloomy March weather—but surprisingly, that day was filled with sunshine and a warm 18°C!

Our group of international food lovers from Brussels came from different backgrounds, but we were all connected by one thing: a shared love for Korean food.

Did you know that each ingredient in Bibimbap is marinated and cooked separately before being mixed together with spicy sauce at the end? You might wonder—why go through all that effort when everything gets mixed anyway? Well, that’s the beauty of Bibimbap! Even when combined, you can still taste the unique flavors of each ingredient, creating a truly amazing experience in every bite.
Cooking Bibimbap in a hot stone pot (dolsot) keeps the dish warm until the very last spoonful—and, of course, gives you that irresistible crispy rice at the bottom! A heartwarming and body-warming meal.

It was such a joy to cook, share, and enjoy this dish together. All the effort was worth it when we finally sat down to eat our delicious creation! ❤️

지난 토요일에는 돌솥 비빔밥 강의를 했는데요.. 원래 3월의 벨기에는 비가오고 으실으실 추워서 돌솥 비빔밥이 그리운 날씨인데요.. 글쎄 이날 18도까지 올라가고 햇볕 쨍쨍한 너무나 좋은 날씨여서 약간 고민하다가 그래도 돌솥을 선보이고 싶어 그냥 돌솥을 준비했어요.. 이번 수업은 우연히 모든 참석자들이 다 브뤼셀에서 오셨고 독일..이태리.콜롬비아..슬로바니아. 폴란드등 국적도 다 달랐지만 비빔밥에 대한 애착은 강한 분들이었답니다.. 🥰

#Bibimbap #DolsotBibimbap #KoreanFood #cookingworkshop #BrusselsEats #healthyfood #fermentatie #fermentation #koreanfood #Brussels #Bruxelles #cookingclass #kookworkshop #koreanculture
#healthyfood #gezondeten #brussels #cookingworkshop #homecooking #lekker #lekkereten #cookingclass #kookworkshop #koreaanseten #koreaanskoken #food #cuisinecoreenne #料理教室 #韓国料理 #koken #coreanfood #foodie #kfood #meise

Feeling grateful to be featured in this week’s Knack Weekend @knackweekend and Le Vif Weekend, @levifweekend where I share my love for Mandu. 🥟💛
In the article, I talk about my family’s tradition of making Mandu and Mandu-guk (dumpling soup), along with a simple recipe and tips for making them at home. Mandu has always been a special part of our family table, and I’m so happy to share a little piece of that story with you.
A big thank you to Leila @asian_supper_in_antwerp , whose deep understanding of Asian cuisine made our conversation about Korean food (and beyond!) so enjoyable. And to Anais @anaislesy a truly talented photographer, who beautifully captured not just the final dish but also the intricate details of Mandu’s delicate ingredients. It was an absolute pleasure working with both of them!
You can find the full story and recipes in this week’s Knack Weekend and Le Vif Weekend.
If you get a chance to read it, I’d love to hear your thoughts! Have you ever made Mandu from scratch? 😊

벨기에 잡지에 제 만두 레시피와 기사가 실렸어요.. 만두는 제가 개인적으로 정말 좋아하는 음식이고 사연이 많은 음식이라 인터뷰 하고 사진 찍으면서 아주 많이 신나했답니다.. 저희 가족은 항상 설날에 떡만두국을 해 먹었고, 황해도에서 태어나신 엄마는 결혼하시기전 항상 만두국을 드셨다고 하시더라구요..여하튼 저에게 만두국은 소울푸드중 으뜸이어서 이 기사가 더 의미있게 다가온답니다.. 🥰😍

#koreanfood #mandu #dumplings #dumplingsoup #Brussels #Bruxelles #cookingclass #kookworkshop #koreanculture
#healthyfood #gezondeten #brussels #cookingworkshop #homecooking #lekker #lekkereten #cookingclass #kookworkshop #koreaanseten #koreaanskoken #food #cuisinecoreenne #料理教室 #韓国料理 #koken #coreanfood #foodie #kfood #meise

Banchan( side dishes)
Korean cuisine has many distinctive characteristics—such as a rich variety of fermented foods, an abundance of mountain greens, and a deep appreciation for seasonal ingredients. Among these, I believe one of the greatest beauties of Korean cuisine is the way we eat every day: with rice, soup, stew, and an array of side dishes (banchan).
Growing up, my mom would prepare different side dishes every day and store them in the refrigerator. We always had more than five kinds at any given time, and I assumed this was the norm everywhere. But after living away from Korea for almost 30 years, I’ve come to realize how special it was to enjoy so many different side dishes at every meal.
This way of eating not only makes you less picky about food but also promotes a balanced diet—you naturally eat less rice while enjoying a variety of vegetables, proteins, and flavors.
Teaching workshops on banchan allows me to reconnect with these dishes and cook the same foods my mom used to make for our breakfasts, lunchboxes, and dinners.It’s such a wonderful and healthy way to eat.
Today, I am thrilled to share my mother’s recipes and dishes at the Banchan Workshop. I hope everyone feels the warmth and joy of sharing these wonderful side dishes together.

#Koreanfood #banchan #sidedish

#healthyfood #fermentatie #koreanfood #Brussels #Bruxelles #cookingclass #kookworkshop #koreanculture
#healthyfood #gezondeten #brussels #cookingworkshop #homecooking #lekker #lekkereten #cookingclass #kookworkshop #koreaanseten #koreaanskoken #food #cuisinecoreenne #料理教室 #韓国料理 #koken #coreanfood #foodie #kfood #meise

When it’s cold outside, I crave a warm and hearty stew. I usually make one of my favorites—Doenjang Dubu Jjigae (tofu stew with Doenjang, Korea’s traditional fermented soybean paste). But this time, I went for something bolder: Chunggukjang Jjigae.
Chunggukjang shares similarities with Japanese Natto, as both are made from fermented soybeans, but Chunggukjang is typically used as a flavorful base for hearty stews. This dish is a true TLC (tender loving care) product, requiring patience and careful fermentation.
To make Chunggukjang, first, soak dried soybeans in water for 12 hours, boil them until soft, then keep them at 40°C for 48 to 60 hours, wrapping them in an electric blanket and using a rice straw-lined container. Over time, the beans develop an earthy aroma and sticky texture as the fermentation process unfolds. Once the fermentation is done, season with salt, garlic, and chili pepper powder to your taste, then divide it into small portions and store in the freezer for later use.

This slow food is packed with probiotics, plant-based protein, vitamins (B2, B6, K), minerals (calcium, iron, magnesium), and essential amino acids. It also contains isoflavones and peptides, known for their anti-inflammatory and immune-boosting benefits.
The result? A rich, savory stew full of nutrition and deep, earthy flavor. With tofu, kimchi, zucchini, onion, and potato, it’s an irresistible dish—only the danger is overeating. All you need is a bowl of rice, and you’ve got true heaven on earth! 🍚

이번주 이곳 벨기에 날씨도 제법 추워졌어요.. 이럴땐 된장찌개를 끓여 먹는데... 이번에는 집에서 청국장을 띄워 청국장 찌개를 만들어 먹었답니다. 청국장을 잘 띄우면 냄새도 거의 나지 않고 두부찌개에 넣기만 하면 어떤 조미료도 필요없는 밥도둑 찌개가 되더라구요. 한번 만들어서 냉동실에 소분해 저장하면 정말 맛있는 찌개를 만들수 있으니 울 인친님들도 한번 도전해 보시면 어떨까요? 🥰

#Koreanfood #slowfood #fermentation
#Chunggukjang #healthyfood fermentatie #koreanfood #Brussels #Bruxelles #cookingclass #kookworkshop #koreanculture
#healthyfood #gezondeten #brussels #cookingworkshop #homecooking #lekker #lekkereten #cookingclass #kookworkshop #koreaanseten #koreaanskoken #food #cuisinecoreenne #料理教室 #韓国料理 #koken #coreanfood #foodie #kfood #meise

SITEMAP

Cooking Classes

EVENTS

Catering

COLLABORATION

About

Contact

SUBSCRIBE TO MY NEWSLETTER

SUBSCRIBE TO MY NEWSLETTER

Copyright © 2025 Yun's Kitchen. All rights reserved. Designed by Codalist