MOKJA

28/08/2024

One of the earliest memories 💭 from my short-lived childhood in Korea is that of the earthen jars (onggi) in our gardens 🏡

They contained homemade jang, and I still remember often sneaking by 👣 and stealthily dipping my finger in them 🤤

And though I rediscovered this taste only many years later, I am convinced that these Korean umami flavours have strongly influenced my taste buds all this time


#먹자
#장
#옹기

23/08/2024

Jang (장) refers to fermented sauce made from soybeans, water, and salt. 🥣 Traditionally, jang was prepared in the autumn 🍂 and winter ❄️ after harvesting the soybeans. It is intensive work that takes weeks or even months and is often viewed as the most important task in a household. 👩‍🌾


#먹자
#장

14/08/2024

Kimchi is one of the most popular well known dish in the Korean kitchen because of its various healthy effects it has on the body.

Kimchi is a proces of the age-old method of fermenting vegetables. Kimchi contains vitamins, fiber and probiotics that ensure healthier intestinal flora and better digestion. Therefore there are many variants of kimchi such as baek kimchi (백김치), oi kimchi (오이김지), yangbaechu kimchi (양배추 김치), musaengchae (무생채), etc.


#먹자
#김치


#김장

13/08/2024

kimjang (김장), a yearly event where families 👨‍👩‍👧‍👦 come together solely to make tons of kimchi to prepare for the long winter ❄️
This act of solidarity as a community is registered on the Unesco list of Intangible Heritage Home✨️

Did you know what Kimjang meant? Have you experienced Kimjang? Tell us in the comments


#김치
#먹자





#김장

29/07/2024

New stash kimchiiiiiiiiii ♡♤◇♧
#김치
#먹자

07/07/2024

new stash of summer kimchi
#배추김치
#김치

02/07/2024

21/06/2024

Dalseong Samgaheon House, built in 1769, is a traditional noble house of the late Joseon Dynasty and designated as National Folklore Cultural Heritage No. 104.

It is still inhabited by the descendants of the noble family. Park Dodeok and his wife, Jeong Pyeongwha, welcomed us in their beautiful home. A wonderful meal, seasoned with homemade 'jang' fermented sauces. Especially the 'ganjang' soysauce, made in 1984, was memorable... In 1984, I was 8 years old, and it was my second year in Belgium.
#달성삼가헌고택

20/06/2024

Today, I met Korean Food Grand Master No. 78.
Cho Jung Sook preserved and inherited her family's recipes for 'jang', fermented soybeansauce, which has been passed down for more than 500 years (!). In particular, she is renowned for her 'doenjang', Korean fermented soybeanpaste.

Her jang is outstandig but the meal she prepared was equally delicious and memorable. Aaah... I love (pure and natural) Korean food! ♡







#장
#된장

11/06/2024

During the Gentse Feesten we serve Korean BBQ at ~ book your tickets! Mokja!
(link in bio)

09/06/2024

Another food consulting job done with my partner in crime Marie Boes. 💪 Promoting Belgian potatoes in Korea. 😋

📷


#포맥
MOKJA & Namu Marketing are partnering agencies based in Belgium & Korea. We offer food & beverage consultancy services and PR, marketing & event planning services for European clients breaking into the Korean market or Korean companies breaking into the Belgian market.
https://www.mokja.be/consulting
www.namumarketing.com/mokja

04/06/2024

In Korea for work until 27th of June.
I'm available by email [email protected].

28/05/2024

Mokja summerplans!
I'm so delighted that 2 of my favourite female farmers reached out to me... the result is a blend of delicious organic grown vegetables, herbs, fruits spiced up in a series of Korean workshops and popups.
Check our upcoming newsletter and anouncement of events on our website.
먹자!
Smissenbroek
Zilt en Zoet

19/05/2024

Privé workshop 'mandu', Koreaanse dumplings, voor lotgenoten. Thanks for asking me CAFE (Critical Adoptees Front Europe). ♡
#만두

15/05/2024

invited me to join the
'Masterclass Celebration of the Nettle', a theme following the design research of 'Preserving the undercommon' - introduced during 23 by and .obst.

I shared a short demo of Korean 'kimchi' and 'jeon' with nettles.
Korea has a long history and knowledge of 'namul', but nettles are a type of wild weeds well known in Europe.

I loved the set-up and infusion of inspirational personae brought together in this project.





#서양쐐기풀
#김치
#전
#나물

10/04/2024

study+work+fun trip in Korea ◠ ̫◠ only good vibes ꯁ.̮ꯁ spring in the air ˘ᗜ˘ namul foraging .^◡^. jang making ᵔᴥᵔ magnolia party ˙𐃷˙ great collabs ˘͈ᵕ˘͈ warm connections ♡ᜊ♡ my heart is full ( ˘ ³˘)
(vrijdag 12/04 terug in het land!)

24/03/2024

Aanbod: overname horecaruimtes: eetkamer/ontvangstruimte/workshopplek + keuken.
Voorkeur om alles achter te laten zoals het is (op maat gemaakte rekken, keuken incl toestellen + toog, tafels, stoelen enz - overnamekost) aangezien MOKJA naar nieuwe locatie verhuist (nieuw pand nog in verbouwing, timing eind dit jaar - begin volgend jaar).
Naast overnamekost, overname huurcontract aan 547 euro/maand.
Goed gelegen, op de site van de Eskimofabriek, gratis parking en
optie huur stockage.
Pm of mail via [email protected].
Delen mag!

19/03/2024

'a legend'... that's how he got introduced to me by Pius, the director from Museum Mühlerama.
When visiting Patrick's lab/factory DasPure AG, Ökologische Delikatessen somewhere in the countryside, about half an hour of Zürich, you immediately understand why.
His energy and passion reminded me of the wonderful Korean 'jang' producer Ku Bon Il, and even his 'erbsen shoyu' (Japanese style fermented shoyu with local yellow peas) reminded me of the meju & jang with green peas I learned from @구본일.
Somewhere, all over the globe, there are these incredible unique people, minding and creating their own business, inspiring us all with their slow food products and mindset.
My Swiss trip has almost come to an end and I will return with a warm and thankful hart thanks to all the wonderful people I met and worked with. A special shoutout to Tanya Giovanoli Pius and René from the Rüsterei. ꒰◍ˊꈊˋ◍꒱
#발효
#장

16/03/2024

Yesterday's workshop with simple homestyle Korean recipes using local ingredients and Korean fermented seasonings ~ from my book Korea Küche.

15/03/2024

Thank you and for making today happen. ( ˘ ³˘)♥
Booklaunch of my cookbook Korea Küche in Zürich.

11/02/2024

۶✺◟(∗❛ัᴗ❛ั∗)◞✺새해 복 많이 받으세요! (❁´▽`❁) Happy Seollal! ♡꒰◍ˊꈊˋ◍꒱♡

07/02/2024

먹자! Mokja! Let's eat!

Check our upcoming Korean culinary plans >
WORKSHOPSgent, , , .be,
POP-UP
in collab with
KIMCHI
sales at .gent
KIMCHI SEITAN
sales for horeca in collab with
TAKE-OUT
CATERING
FOODCONSULTING
SHOP
our cookbooks
Subscribe to our newsletter to stay tuned >>> www.mokja.be

03/02/2024

Finally got the chance to pick up my ceramic bowls at .
These bowls were made by myself and handpainted by my teacher, ceramics master Marnic. ♡

01/02/2024

Just received the news that my book 'Taste Korea' is being printed as a second edition. Thank you to all the readers out there! ♡

21/01/2024

The first MOKJA pop-up this year, and it's a special one!
We'll be serving 'anju' and 'sool' in collaboration with The Sool Company Korea.

We're also hosting a special workshop Mokja & The Sool Company: Korean MAKGEOLLI brewing class with seasonal fruit on the same day.
Mark the date 14th of April, reserve your spot - [email protected].

09/12/2023

Een handje eettips gebundeld, 먹자! MOKJA!
https://www.standaard.be/cnt/dmf20231205_93758781

13/11/2023

From march 2024 my book 'Proef Korea' / 'Taste Korea' will be available in German language 'Korea Küche':
https://www.penguin.de/Buch/Korea-Kueche/Ae-Jin-Huys/Prestel/e625167.rhd

20/10/2023

Mijn kookboek PROEF KOREA staat op de longlist voor Het Gouden Kookboek 2023. Stem je mee voor de publieksprijs ♥
https://www.foodandfriends.nl/hetgoudenkookboek/?id=27170
Uitgeverij Lannoo
Food and Friends