Yun's Kitchen

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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.

24/10/2026

New Cooking Workshop Schedule! 🇰🇷

Our new workshop schedule for November, December & January is here! 🥢

NOVEMBER

14 Nov – Bibimbap

21 Nov – Kimchi

28 Nov – Korean Appetizers

DECEMBER

5 Dec – Bulgogi & More (Korean Home Party)

JANUARY

9 Jan – Korean Fried Chicken & More

16 Jan – Kimchi

23 Jan – Korean Comfort Food

30 Jan – Mandu (Korean Dumplings & Dumpling Soup)

It's never just about cooking. ❤️

It's about bringing together people who share a love of food, cooking side by side, sharing stories, laughing together, and enjoying a delicious meal around the same table.

That's what makes every workshop so special to me!

Visit my website www.yunskitchen.com
for more details and email me to register.

Hope to see you around the table soon!

21/10/2026

🍚 Korean Bapsang – 6 Weeks of Vegan Korean Home Cooking at Oxalis Oxalis

Over the past six weeks, I had the wonderful opportunity to teach Korean vegan cooking workshops at Oxalis, a lovely vegan cooking studio in Brussels, as part of the Korean Cultural Center Brussels (KCCB)’s programme to introduce Korean culture through food.
Korean Cultural Center Brussels

The theme was “Korean Bapsang” (한식 밥상) — the everyday Korean table, where rice, soup or stew, and a variety of small side dishes (banchan) come together to create a balanced and comforting meal.

What made this experience so special was that many participants knew very little about Korea, its culture, or even its cuisine. Most joined simply out of curiosity about Asian vegan cooking.

Over these six weeks, I was reminded once again how powerful food can be in bringing people together, connecting cultures, and breaking down barriers.

At our last class, I asked everyone which dish had been their favourite. To my surprise, some mentioned seasoned spinach, steamed aubergine, or mushroom stew!

Seasoned spinach? Really? 😊

Something so simple and familiar to me had been a completely new discovery for them. They loved how a few everyday ingredients could be transformed into something so delicious, in a way they had never thought of before.

It made me realise that what we consider ordinary can be extraordinary to someone else.

And that food doesn't always need bold flavours, complicated techniques, or fancy presentation to leave a lasting impression. Sometimes, the simplest dishes are the ones that touch our hearts the most.

It has been such a meaningful and joyful six weeks of cooking, sharing, learning, and connecting.

A big thank you to everyone who joined us, to Oxalis for the warm welcome, and to Korean Cultural Center Brussels for making this wonderful experience possible.

지난 6주 동안 한국문화원 프로그램의 일환으로 브뤼셀의 비건 전문 쿠킹 스튜디오 Oxalis에서 비건 한식 강의를 진행했습니다.

한국과 한식이 낯선 분들이 대부분이었는데요. 마지막 수업에서 가장 기억에 남는 음식을 물었더니 의외로 시금치나물, 가지찜 같은 소박한 음식들을 꼽았어요..
저에게는 너무나 평범하고 익숙한 음식이 누군가에게는 새로운 발견이 될 수 있다는 사실이 참 인상 깊었습니다.
음식은 꼭 화려하거나 자극적이지 않아도 마음을 움직일 수 있다는 것, 그리고 함께 요리하고 나누는 것만으로도 서로 다른 문화를 연결할 수 있다는 것을 다시 한번 느낀 뜻깊은 시간이었습니다

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. 🤩

Adres

Meise

Website

http://www.yunskitchen.com/

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