MOKJA
LET’S EAT! Dat is de Koreaanse betekenis van MOKJA! 먹자! Via catering, popups, take-out, worksh MOKJA! 먹자! Mokja
Wiedauwkaai 23J, Gent
[email protected]
+32 485 700 331
Geïnspireerd door de Koreaanse eetfilosofie brengt Mokja eenvoudige en pure bereidingen met een balans aan smaken, kleuren, texturen. Eten als dagelijks medicijn, rekening houdend met een gezonde spijsvertering als belangrijk onderdeel van de maaltijd.
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
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
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
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
New stash kimchiiiiiiiiii ♡♤◇♧
#김치
#먹자
new stash of summer kimchi
#배추김치
#김치
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
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
During the Gentse Feesten we serve Korean BBQ at ~ book your tickets! Mokja!
(link in bio)
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
In Korea for work until 27th of June.
I'm available by email [email protected].
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
Privé workshop 'mandu', Koreaanse dumplings, voor lotgenoten. Thanks for asking me CAFE (Critical Adoptees Front Europe). ♡
#만두
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
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!)
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!
'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
Yesterday's workshop with simple homestyle Korean recipes using local ingredients and Korean fermented seasonings ~ from my book Korea Küche.
Thank you and for making today happen. ( ˘ ³˘)♥
Booklaunch of my cookbook Korea Küche in Zürich.
۶✺◟(∗❛ัᴗ❛ั∗)◞✺새해 복 많이 받으세요! (❁´▽`❁) Happy Seollal! ♡꒰◍ˊꈊˋ◍꒱♡
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
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. ♡
Just received the news that my book 'Taste Korea' is being printed as a second edition. Thank you to all the readers out there! ♡
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].
Een handje eettips gebundeld, 먹자! MOKJA!
https://www.standaard.be/cnt/dmf20231205_93758781
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
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
Klik hier om uitgelicht te worden.
Video's (alles zien)
Type
Website
Adres
Wiedauwkaai 23J
Ghent
9000
Kortrijksesteenweg 168
Ghent, 9000
Garde Manger kwam er uit liefde voor het vak & lekker eten. Onze bereidingen worden artisanaal op kleine schaal klaargemaakt door ervaren koks met passie voor het vak. Bij Garde Ma...
Spiegelhofstraat 21
Ghent, 9000
Bij Tamis kan je van woensdag tot vrijdag huisbereide gerechten afhalen. Elke dag verse soepen, dags
Kikvorsstraat 37
Ghent, 9000
Dagelijks een verse portie geluk op uw bord! Het menu verschijnt wekelijks op zondag. Bestellen doe
Groenewandeling 4
Ghent, 9031
Koude schotels. Vlees- en visbuffetten. Wenst u informatie aangaande allergenen, zeker vragen.
Botestraat 131
Ghent, 9032
Een drankje en tussendoortje om even op te warmen of lekker af te koelen. Elke woensdagnamiddag en t
Molenaarsstraat 111-42B
Ghent, 9000
Prefer order a day inadvance ke te rer/Kate's Kitchen/take away food Ik ben Kate. Ik kom uit Thailan
Guldenroedestraat
Ghent, 9030
Culinaire Tapasplanken / sharing gerechten warm & koud & desserts ( Afhaal regio Gent & omstreken )
Ghent
Comfortfood voor ieder moment Afhalen in Gent of bij jou thuis Hartig, zoet en alles daar tussenin Lekker en hartverwarmend Waarom? Zomaar!