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Author: Codaforyunk

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@ Yun's Kitchen

Open post by yunskitchenmeise with ID 18077744159090650

Today is Jeongwol Daeboreum ( 정월 대보름) — the first full moon of the Lunar New Year in Korea 🌕

On this day, we eat Ogokbap (five-grain rice) and rehydrated dried vegetables — bringing last year’s harvest back to life.
Ogokbap symbolizes abundance and balance.
Different grains cooking together in harmony, wishing for a stable and nourishing year ahead.
The vegetables carry a quiet message of gratitude. Preserved through winter, they remind us that nothing is wasted — and that seasons are connected.

Here in Belgium, I made it my way.
For the rice, I used glutinous rice, millet, spelt, adzuki beans, and lentils — all easily found in a Belgian supermarket.

For the vegetables: eggplant, dried zucchini (which I dried last summer when they were in season), kohlrabi, turnip (“raap” in Dutch), parsnip, Korean chwinamul (from Korea), and spinach.
Each vegetable was treated differently — some boiled, some blanched, some raw, some steamed, some gently braised.

오늘 정월 대보름날 벨기에 재료로 오곡밥과 나물을 만들었어요.. 원래 묵은 나물을 사용하지만, 이곳에서는 구하기 힘드니, 작년에 말려둔 가지와 호박은 물에 불려 사용하고 일요일 주말장터에서 사온 순무, 콜라비, 파스닙, 시금치와 작년 이모가 주신 취나물 ( 저희 아들의 최애 반찬이랍니다..) 등 7가지 나물을 불리고 삶고 찌고 데치고 볶으면서 명절 분위기를 내고 있어요.. 오곡밥은 찹쌀, 조, spelt ( 보리처럼 생겼으나 보리는 아닌 고대 밀 입니다) , 팥 ( 이곳 유기농 슈퍼에서 팔더라구요) 그리고 렌틸콩을 사용하고 소금 한꼬집으로 간하여 간편하게 전기밥솥으로 만들었습니다. 정말 다 비벼 비빔밥으로 먹고 싶지만.. 일단은 나물 하나하나 맛보면서 오곡밥을 음미하려구요^^

#koreanfood #정월대보름 #bruxelles

Open post by yunskitchenmeise with ID 17925041253228847

Today is Seollal (Lunar New Year’s Day).
In Korea, many families celebrate this day as the true beginning of the new year and prepare a special dish called Tteokguk (rice cake soup).

Depending on the region and family tradition, the soup can vary — but in my family, we always celebrated with Tteok Mandu Guk (rice cake soup with dumplings).

I still remember how my mother would make more than 100 mandu on New Year’s Eve so we could enjoy freshly made rice cake and dumpling soup on New Year’s morning. And of course, she prepared many other dishes alongside this special soup.

When we were young, we were told that we wouldn’t “gain a year” unless we ate Tteokguk. In our childish minds, becoming one year older felt exciting — so we made sure to eat every spoonful!
(Though now I sometimes wonder… maybe I should stop eating it and stay young forever? 😉)

Making proper Tteok Mandu Guk is time-consuming. You prepare fresh beef broth that simmers for over an hour, make the dumpling filling, fold each mandu by hand — and in my mother’s case, even make the dumpling wrappers from scratch.

But the result is incredibly rewarding. Nothing compares to handmade dumplings in a deeply flavored beef broth.

In this instant era we live in, this tender, loving slow food truly shines.

📷 by @anaislesy

#Koreanfood #Seollal #Tteokguk #TteokManduguk #KoreanTradition

Open post by yunskitchenmeise with ID 18016525646813936

Kimchi is the ultimate fermentation powerhouse — rich in natural probiotics, depth of flavor, and tradition.

Because of the high popularity of the Kimchi workshop, I decided to add a second session this year. ( 28 March)

In this Brussels-based workshop , I’ll guide you step-by-step through a fail-proof Kimchi recipe, including how to properly salt cabbage, which ingredients support healthy fermentation, and the science behind temperature and environment.

You’ll learn the fundamentals of seasoning balance, texture, and fermentation in a clear and approachable way — plus my personal tips and small secrets that never appear in written recipes. Each participant will make and take home 500g of their own Kimchi to start fermenting. 🌶️🥬

For more information & registration;
info@yunskitchen.com

#kimchi #fermentation #koreanfood #bruxelles #brussels

Open post by yunskitchenmeise with ID 17879986791496251

In November, I had the honor of catering the opening ceremony of That’s KOREA at the Korean Cultural Center Brussels. @kcdf_insta @koreanculturebrussels

This exhibition showcases the essence of traditional Korean crafts, reinterpreting centuries-old artisan techniques and aesthetics with a modern sensibility, showing how tradition continues from the past into the present and the future.

Curated under the artistic direction of @kimjuil.life the exhibition offers a thoughtful dialogue between heritage and contemporary expression.

The catering concept followed the same philosophy, focusing on balance through fermented foods such as jang and Kimchi, alongside Korean dishes made with carefully selected Belgian ingredients.

There are not many food photos from the day, as the opening ceremony was quite busy, but the exhibition itself is truly worth taking the time to see.

📍 The exhibition is still on view at the Korean Cultural Center until 23 January.

#koreanfood #catering #koreanart #brussels

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