KFC- 15/03/25 – Yun's Kitchen

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15/03/2025

Korean Fried Chicken with magic sauce

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Would you like to make super crunch chicken that is coated with very addictive homemade Korean sweet and spicy sauce?

We will also make this creamy and sweet corn dish to balance out the spicy chicken.

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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

Happy Lunar New Year!! Today is Lunar New Year! Wishing everyone a joyful, healthy and prosperous 2025!

To celebrate the New Year, our family traditionally starts the morning with a bowl of dumpling and rice cake soup (Tteok Mandu Guk) after performing Jesa (제사), a ritual honoring our ancestors. My father is from Seoul, where we mark the occasion with dumpling and rice cake soup, but in the southern regions of Korea, it is customary to have only rice cake soup. Regardless of the variation, it was believed that eating this dish on New Year's Day was the only way to officially age by one year. 😅
Mandu (dumplings) symbolize good fortune, and eating dumpling soup on the first day of the year expresses the hope for a year filled with luck. The main ingredient of Tteokguk, garaetteok (cylindrical rice cakes), has a long and white shape, symbolizing longevity and a bright future. Additionally, when sliced, the rice cakes resemble old Korean coins (yeopjeon), representing wishes for material abundance in the coming year. 🎊🙏

설날을 맞이해서 떡만두국을 끓였어요. 저희 아버지는 서울분 이셨고 엄마는 황해도분 이셔서 저희는 항상 떡만두국을 먹었는데요.. 다른 지방 친구들은 떡국을 주로 먹었다고 하더라구요.. 인친님들은 떡국을 드셨나요? 아님 떡만두국을 드셨을까요?
2025년 새해 복 많이 받으시고 항상 건강하시길 바라겠습니다..🙏

#koreanfood #happynewyear #mandu #tteokguk
#cookingworkshop #teambuilding #brussels #Bruxelles #한식
#kookworkshop #privatecookingclass #gezondkoken #cuisinecoreenne #asianfood #gezond #lekker #recept #gezondeten #eatbrussels #벨기에 #브뤼셀 #healthy #healthyfood #韓国料理 #coreanfood #gezond #brusselscookingclass #kfood #料理教室 #coursdecuisine #meise

Today is Dongji ( 동지), the winter solice- the shortest day and longest night of the year. In Korea, this day marks a fresh start, symbolizing the return of sunlight and brighter day ahead.

On Dongji, we eat Patjuk ( red bean porridge) made with adzuki beans ( not the red beans used in chili) to ward off negativity and welcome warmth and positivity. The vibrant red color of porridge is thought to bring protection and good fortune during the cold winter month.

Today. I made sweet version ( 단팥죽) to serve as a snack or dessert. It took over an hour to prepare this delicious treat, but every bit of effort was absolutely worthwhile. There is nothing better than a warm, comforting bowl of 단팥죽 to brighten a chili gloomy Belgian weather..😉

오늘은 동지.. 1년에 한번 만드는 단팥죽 먹는 날이에요.. 예전 어느 행사에서 시판 단팥죽을 먹었는데요.. 너무 달고 인공향이 나서 조금먹다 못먹겠더라구요.. 팥 삶고 갈고 거르고 새알심 만드는 과정이 복잡해도 우리 풍속을 지키면서 건강도 챙길수 있어서 항상 해 먹는답니다. 인친 여러분들도 겁먹지 마시고 한번 도전해 보세요.. 👍

#koreanfood #동지 #koreantradition #cookingworkshop #teambuilding #brussels #Bruxelles #한식
#kookworkshop #privatecookingclass #gezondkoken #cuisinecoreenne #asianfood #gezond #lekker #recept #gezondeten #eatbrussels #벨기에 #브뤼셀 #쿠킹클래스 #healthy #healthyfood #韓国料理 #coreanfood #gezond #brusselscookingclass #kfood #料理教室 #coursdecuisine #meise

🎉 On December 3, Korean Jang-making culture was officially recognized as a UNESCO Intangible Cultural Heritage!
This acknowledgment shines a light on the centuries-old tradition of crafting doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste)—cornerstones of Korean cuisine.

While this is a moment of immense pride, it has been overshadowed by recent sad political turmoil in Korea and hasn't received the global attention it deserves. Nonetheless, it is a testament to the enduring value of these traditional fermentation practices, both culturally and nutritionally.

Throughout this year, I’ve had the privilege of hosting workshops in Korean Cultural Center in Brussels @koreanculturebrussels and my cooking studio @yunskitchenmeise introducing jang to a wider audience. Together, we explored how to make these incredible fermented condiments and incorporate them into everyday meals. Watching participants embrace jang—its versatility, depth of flavor, and health benefits—has been truly rewarding.

Let’s celebrate this global recognition by continuing to share the beauty of Korean jang! 🌏✨

12월 3일에는 한국의 장 담그기 문화가 유네스코 인류무형유산에 이름을 올렸습니다. 한국전통문화로는 2013년 " 김장문화" 에 이은 두번째 쾌거라고 할수 있죠. 하지만 같은날 일어났던 정말 실망되고 창피했던 한국의 사태때문에 묻혀진 이슈가 되었지만, 이런 장담기 문화가 유네스코에 등재되었다는건 정말 자랑스런 일입니다. 저는 예전 정관스님으로부터 장만들기를 배우고 지난 1년동안 브뤼셀 한국 문화원과 제 스튜디오에서 된장.간장.고추장을 가지고 쉽게.만들수 있는 한식, 비건한식을 강의했어요.. 1년동안 메주와 장들로 수업을 해와서 그런지 이 소식이 더욱더 소중하게 느껴집니다.

#koreanfood #jang #unesco #장담그기 #fermentation #fermentatie #bruxelles
#koreancookingclass #cookingclass #kookworkshop #teambuilding
#healthyfood #gezondeten #cookingworkshop #homecooking #lekker #lekkereten #koreaanskoken #food #cuisinecoreenne #料理教室
#韓国料理 #koken #coreanfood #foodie #meise

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