MOKJA

31/03/2025

MOKJA VERHUIST!
Stay tuned with our newsletter regarding the new location.

21/03/2025

Quick visit at Isabelle's beautiful home 'domein Smissenbroek'to harvest bear's garlic and pickle them for our upcoming Korean BBQ pop-ups this summer.
I added some lotusroot as well. You can find these recipes in my cookbook, Taste Korea, Proef Korea.
#명이나물장아찌
#연근장아찌

Check our pop-up events in collaboration with : mokja.be/pop-up.

01/03/2025

When you meet Korean pottery artist in Scheldewindeke, a small village in Belgium, at my friend's atelier ~ and discover that most of his ceramic bowls* are the ones I used for the cover of my cookbook KIMCHI. 🤯
It was nice meeting you and your team. I am looking forward to visiting you at your atelier in Icheon, Korea, this spring. ☘️

* I borrowed them from my teacher .eunjeong
& stylist .

20/02/2025

(・д・POP•UPS ・д・)
Mokja pop-ups zijn occasionele eetmomenten die de gelegenheid bieden om culinair kennis te maken met onze keuken.

(^ WORKSHOPS ^)
Mokja leert je de basisbeginselen van de Koreaanse keuken.

(*ﾟC∀TERING *)
Mokja serveert Koreaans via catering aan huis.

(⌒ TAKE•0UT ⌒)／~~
Mokja biedt het hele jaar door enkele feestelijke take-out menu’s aan voor een smakelijke, authentieke Koreaanse beleving thuis. Het concept is gezellig en ideaal in gezelschap.

（＾N＿EWS－）≡★
Volg alle nieuwe popups, workshops e.a. nieuwtjes in onze nieuwsbrief (link in bio).

18/02/2025

NOOOOODLES BUGAAAAAK TTEOKGUUUUUUK
ヽ(●´ε｀●)ノ(。^。^。)(●´∀｀●)(　ﾟﾛﾟ)!!

#국수 #부각 #꺽국 #먹자

16/01/2025

For those interested in my journey and approach towards Korean cuisine, I'm sharing the links from several interviews I was invited to as a guest.

1) 'Boter bij Devisch', a culinary radio program by Belgian Professor of Philosophy & Ethics and author Ignaas Devisch
2) 'Wilde Wieven Podcast', a podcast with 'wild (foraging) women' by Plantbased Herbalist & Wild Edibles expert Lieve Galle
3) 'De Wereld van Sofie', one of my preferred Belgian radio programs, by Sofie Lemaire
4) 'Satellite Gourmet', a podcast sharing inspiring stories from Belgian gastronormes by Sabine Goethals, tv-producer, presenter, and culinary journalist
5) 'Door De Wereld Vandaag', interview on kimchi
6) 'Over Eten', a podcast for curious food & beverage lovers hosted by Stijn Deschacht, aka 'Agave Spirits Ambassador, Mexican Cuisine Evangelist and Nixtamal Enthusiast'

11/12/2024

(⁀ᗢ⁀)MOKJA FRIENDS人먹자의 친구(⁀ᗢ⁀)

We are very excited about the first Belgian Makgeolli brand BABO.

Also enthusiastic & curious?

Then join us for an exciting and hands-on experience in the world of makgeolli, a traditional Korean rice wine made from fermented rice!
TICKETS: https://www.tickettailor.com/events/mokja/1500116

05/12/2024

Let's get festive!

Christmas is in sight... Celebrate in good company with Korean food.
You can order Mokja's festive take-out menus ~ check our website and link in the comment.
Did you know you could actually order our take-out menus all year round?

📷 , styling

27/11/2024

Every now and then, I google myself ^^, and that's how I discovered a review by Maria Gütig on Valentinas - Best of Cookbooks about my cookbook 'Korea Küche'.

In my book, you'll find several recipes and stories from Korean chefs who inspire(d) me enormously. One of them is chef Moon Sung Hee 문성희.
I noticed a recipe and quote (photos 1, 2, 3) of Moon Sung Hee were also highlighted in this review.

Actually, the first Korean cookbooks (photos 4, 5) that made an impression on me were from Moon Sung Hee. Her recipes appealed to me because of its natural, creative, and unique approach.

Years later, I got to meet her charming daughter, Sol, and the year after, she introduced me to her husband and her mother.

Getting to know Moon Sung Hee, we recognised some similarities in our lives.
We both have 1 daughter and mainly raised them on our own because of an absent father to our daughter. We struggled to make our earnings and chose food as our medium to become independent and to interact with people.
In a former life, I used to make clothes, and she still does (although I imagine myself getting into textiles again in the future).
I found she has a strong but playful mind, and I would describe myself the same.

We have reconnected ever since, in Korea and Belgium.
Sol and her husband continue to share the work and legacy of 피스풀 테이블, but with their approach, as should be.

19/11/2024

Together with De Goede Zaak, we launched our plant-based organic Korean fusion products during Horeca expo in Gent.
We had a lot of enthusiastic customers.
Check our vegan kimchispread & MOKJA seitan!!!
Check links for more information in bio.

11/10/2024

Mokja leert je de basisbeginselen van de Koreaanse keuken.
🥢
Boek een privé workshop in gezelschap, met vrienden en familie of als teambuilding met je collega's.
Uiteraard kan je ook individueel aansluiten bij een van onze workshops (zie mokja.be/workshop).
🥢
먹자! Mokja! Let's eat!
🥢

10/10/2024

"The words yang-nyeom, meaning ‘seasoning’ in Korean, originated from two words:
yak, which means medicine, and nyeom, which means thinking or thought. As its etymology indicates, yang-nyeom was once used as a medicine, and today, it is used to improve the flavour of food.
A cook must fully put heart and mind into the food preparation, using fresh seasonal ingredients and yang-nyeom to create a dish that is more than a meal but also a natural medicine for body and soul.
“One must reflect on which ingredients are used, where they are from, how they are prepared and by whom, and how they will affect the body. Eating according to what the body needs, rather than what the palate desires, is essential.” ✨️
Text by Wook Wan Seunim from my book TASTE KOREA.

06/10/2024

먹자! MOKJA! LET'S EAT!
KOREAN TAKE-OUT
#전골 #잡채 #김치 #만두 #고기

02/10/2024

🍱 Mokja's take-out 🍱
Did you know we offer Korean take-out food? 😋

Mokja offers several festive take-out menus all year round for a tasty, authentic Korean experience at home. The concept is cozy and ideal for the company.

Want to know what you can order? Go to Mokja's website to the tab 'take-out' and choose between the different menus. https://www.mokja.be/take-out

02/09/2024

My book Korea Küche is awarded with the Silbermedaille by the Gastronomischen Akademie Deutschland!
♥♥♥ Thank you to my creative team and all the people involved for making this book together. ♥♥♥

GAD was founded in 1959 and is based in Frankfurt am main.
It is an association of professionals from the catering and related industries whose purpose is to promote the disciplines of table culture, culinary art, culture and history of gastronomy as well as specialist science and education.

Prestel Verlag
Uitgeverij Lannoo

Silbermedaille für Si Mangia, Noon und Korea Küche! Dankeschön GAD - Gastronomischen Akademie Deutschland, wir freuen uns sehr über die tolle Auszeichnung! Herzlichen Glückwunsch an


#

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