Yun's Kitchen

Startpagina
België
Meise
Yun's Kitchen

Sharing my passion and insight in Korean cuisine. Introducing simple and healthy Korean dishes for you to integrate in your daily cusine.

To add some extra spice to your daily culinary joy.

03/05/2026

Not all Korean food is bold and spicy.
Sometimes, it’s quiet, balanced… and deeply comforting.

In my recent Korean Comfort Food workshop, I shared dishes you don’t usually find in restaurants, but that many of us grew up eating at home.
We cooked pan-fried fish, stir-fried zucchini with Belgian grey shrimp, a soft tofu stew, and a fresh salad with a tangy yogurt–pineapple dressing, finished with walnuts and pecans. Served, of course, with rice and Kimchi.

In Korean cooking, “frying” often means just 1–2 tablespoons of oil—more like light cooking than deep frying. Simple techniques, but full of care.
I used pladijs (plaice) instead of mackerel this time—fresh from the market, delicate in texture, and absolutely worth it.

Growing up, I thought this kind of meal was just normal. Now I realise how much effort it took—my mother making sure we ate something balanced and nourishing every day.

A lovely group, meaningful conversations across cultures, and a table that brought everyone together.

A truly comforting evening, in every sense.

21/04/2026

Such a lovely cooking workshop with Varinder 🥰
I really love being a student again. As a Korean food instructor, I spend most of my time teaching—but learning other cuisines always inspires me in a different way.
It was so nice to slow down, follow, and simply enjoy the process instead of leading.
Varinder, chef and owner of Food with Varinder in La Hulpe, has such a warm and thoughtful approach to cooking. And the food… absolutely delicious. A beautiful vegetarian Indian–Iranian-inspired cuisine—you truly don’t miss the meat at all.
I first discovered her place through a Sunday brunch with friends, and knew I wanted to learn from her. Now I can’t wait to recreate naan, chutneys, and more at home ✨

18/04/2026

Farm to Table Cooking Workshop
30 May 🌿

Yun’s Kitchen is hosting a special Farm to Table workshop at Hof ter Dreef in Meise , a beautiful organic farm just a few minutes from my home.

I’ve always loved this place — full of seasonal, organic vegetables, including varieties you don’t usually find in regular grocery stores. It’s a space that constantly inspires new ideas and pushes creativity in cooking.

For this workshop, we’ll first explore the farm, learn about the produce, and harvest ingredients together. The menu will be decided based on what’s at its best that week — which makes it even more special.

The dishes will be vegetarian (with eggs and tofu included), but with a unique Korean twist.

Come join us — and support a local organic farm at the same time 🌿

🗓 30 May at 16:00
📍Hof ter Dreef, Meise

📩 info & registration [email protected]

12/04/2026

Ssam 쌈 is a very common way of eating in Korea—you’ll find it both at home and in casual restaurants.
The word ssam literally means “wrap” in Korean.

It’s about bringing different elements together: a bit of rice, a piece of spicy pork, some ssamjang, all wrapped in fresh leaves and eaten in one bite.
The flavors are slightly spicy and savory, balanced by the freshness of the leaves.

For this meal, I use a variety of seasonal leaves from organic farm, Hof ter Dreef Hof ter Dreef , along with lightly steamed cabbage, so you can mix and match depending on what you like. Each wrap can be a little different.

On the side, we serve soft steamed eggs—simple, warm, and perfect alongside the meal.

In the workshop ( 23 May), we’ll prepare spicy pork (Jeyuk Bokkeum), homemade ssamjang, and steamed eggs, and enjoy everything together the way it’s meant to be—wrapped, shared, and eaten at the table.

04/04/2026

The first 4-session Korean cooking course at the Korean Cultural Center in Brussels has just wrapped up—and we’re already starting again with a new group this Wednesday.

It’s always a joy to teach at KCC, meeting new faces in a different setting from my Meise studio. Each group brings its own energy—lively, curious, and full of enthusiasm.

This spring, we explored popular dishes often seen in Korean dramas: spicy chicken stew, seafood & green onion pancakes, petit kimbap with tteokbokki, and Korean fried chicken with spicy sauce.

100% attendance, full focus, and plenty of laughter along the way. Our motto was simple: we cook together, clean together, and leave together—and everyone truly embraced it.

I’ll miss this wonderful group, and I’m already looking forward to the next one ❤️
브뤼셀 한국 문화원에서 진행한 첫번째 그룹의 4회 한식 수업이 잘 마무리 되었습니다. 끝까지 함께해주고 열심히 요리하고 정리까지 같이 해준 팀A.. 고맙습니다. 이제 수요일부터 4주 진행될 새로운 팀도 어떤 팀일까 궁금하네요. 🤩

29/03/2026

Here are 4 new workshops for April, May & June.

1. Korean Comfort Food workshop
This is the kind of food Koreans eat at home every day. Not fried chicken or tteokbokki—but simple, comforting dishes that feel like sitting at the table with family, with a meal cooked by mom. A very soothing moment.

2. Korean Trio Noodles workshop (almost full)
A selection of Korea’s most loved noodle dishes—each with its own character, from light and comforting to rich and bold.

3. SSAM Workshop
Some of the most satisfying meals in Korea are not fancy at all—they come from places like 기사식당, casual local restaurants for drivers, where food is fast, generous, and deeply comforting.
Spicy stir-fried pork, fresh crisp leaves, and ssamjang—a rich, savory dipping sauce—are served together. You build each bite yourself: warm rice, tender pork, a bit of sauce, wrapped in a fresh leaf. One bite, full of texture and flavor—spicy, savory, and refreshing all at once.

4. Summer Kimchi Workshop
Almost like a salad or a refreshing side dish, this light yet flavorful Kimchi is made with seasonal summer vegetables. Not to be missed.

For more info and registration;

https://yunskitchen.com/cooking-classes/
[email protected]

21/03/2026

One of my most nostalgic favorites is Korean banquet noodles, Janchi Guksu (잔치국수). Traditionally served at celebrations like weddings and birthdays, it symbolizes long life and happiness. The dish is known for its light anchovy broth and simple yet comforting harmony of toppings.

You can choose any toppings you like, but in my family, we always loved a combination of meat, carrot, zucchini, and egg — each prepared separately with simple seasoning. The broth is usually a clean anchovy stock, and if you want a bit more depth, you can add a light sauce with soy sauce, green onion, and a touch of sesame oil.

Like Bibimbap, once everything is gently mixed together, it becomes incredibly comforting. It’s the kind of dish I could eat every day and never get tired of.

Another beloved noodle dish is Jajangmyeon (자장면), a rich noodle dish with black bean sauce that was adapted from Chinese cuisine and has become a Korean comfort food classic. It’s especially popular for casual meals and on special days like moving day.

I realized I’ve never hosted a workshop focused only on noodles — so I’ll soon be introducing a workshop featuring three popular (and my favorite) noodle dishes.

Stay tuned ✨

03/03/2026

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^^

#정월대보름

17/02/2026

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.

Instagram;

📷 by

04/02/2026

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;
[email protected]

Adres

Meise

Website

http://www.yunskitchen.com/

Meldingen

Wees de eerste die het weet en laat ons u een e-mail sturen wanneer Yun's Kitchen nieuws en promoties plaatst. Uw e-mailadres wordt niet voor andere doeleinden gebruikt en u kunt zich op elk gewenst moment afmelden.

Contact

Stuur een bericht naar Yun's Kitchen:

Snelkoppelingen

Wilt u dat uw bedrijf hét hoogst genoteerde Restaurant in Meise wordt?