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MOKJA LET’S EAT! Dat is de Koreaanse betekenis van MOKJA! 먹자! Koreaanse keuken via catering, pop-ups, take-out en workshops. BTWBE 0874 641 575 Let’s eat! mokja.be

Dat is de betekenis van Mokja! 먹자! Mokja biedt een spectrum aan ervaringen:
~ Koreaanse catering op maat, in Gent en Vlaanderen
~ Koreaanse take-out, voor speciale gelegenheden thuis
~ Koreaanse workshops en teambuilding in Gent en Vlaanderen
~ Koreaanse pop-ups, reserveer en kom Koreaans eten! Ae Jin Huys is auteur bij uitgeverij Lannoo, trainer bij Horecaforma, foodconsultant Koreaanse keuken.

힘든 길을 가벼운 발걸음으로 걷다Since 2019, director and videographer Kim Byungsoo and writer Kim Kyunghee have been following my jour...
13/10/2026

힘든 길을 가벼운 발걸음으로 걷다

Since 2019, director and videographer Kim Byungsoo and writer Kim Kyunghee have been following my journey for a documentary. Yesterday, I attended the world premiere of their film "The Best Days".

We watch photographer Yang Seungwoo wander the streets, capturing fleeting glimpses of people and parts of society that are often overlooked or shrouded in taboo. Despite the obstacles he encounters, he seems to move lightly through the world, camera in hand.

It reminded me of an interview I once gave for “De Zin”, a weekly column by Alexia Leysen in De Standaard Magazine. The questions touched on difficult chapters in my life, and somehow, the journalist’s words didn’t quite feel like my own. So I dared to ask if I could write the piece myself.

“To tread lightly along difficult paths”

As a child, I went through difficult experiences and had to learn early on how to come to terms with them. I saw two paths before me: to let the past weigh me down, or to find a way to move forward lightly. Bitterness, anger and self-pity were never options.

I wanted to understand people and their actions, while letting my optimistic, playful and adventurous nature take the lead. It sounds simple, but it takes time and effort.

I kept diaries and exchanged letters with friends and pen pals in Lithuania, Australia and the United States. Those pages held everyday worries and dreams, moments of happiness and sadness, photographs, clippings and collages. Looking back can be confronting, but it also reminds you of where you came from.

Over time, you learn that everyone has a story, shaped by their own experiences and perspective. Understanding where people come from helps you make sense of their actions. It’s not about condoning those actions, but about recognising the humanity behind them. And perhaps that understanding is what allows me to tread lightly along difficult paths.

11/10/2026

.
From the Heart (in English)
Korean Soulfood (in Dutch)

A joyful celebration in Seoul of my new book, surrounded by my team and so many of the people who generously shared their soul food stories with me. ♡

Published in two language editions, the book takes you beyond the dishes and into the lives of the people behind them. Through their stories, you’re welcomed into their homes and given a glimpse into their lifestyles, family memories, traditions and the modern trends shaping Korean food culture today.

A celebration of Korean food, identity and the personal stories that reveal the many layers of Korean food culture. Deeply grateful to everyone who helped bring this book to life.

* venue host:
* moderator:
* MC, interpreter: .in.korea
* helping hands:
* photographer:
* English edition:
* Dutch edition:

♡The past three days around Jirisan have been a beautiful blend of encounters, cultural and culinary heritage, breathtak...
06/10/2026

♡
The past three days around Jirisan have been a beautiful blend of encounters, cultural and culinary heritage, breathtaking landscapes, and sharing my homestyle Belgian cooking with natural, local & seasonal ingredients at Peaceful Table. ♡

My new book is out! Available at bookstores, online and at MOKJA!https://www.mokja.be/shop
15/09/2026

My new book is out!
Available at bookstores, online and at MOKJA!
https://www.mokja.be/shop

Na ‘Proef Korea’ en ‘Kimchi’ nodigt Ae Jin Huys je opnieuw uit in de keuken met recepten en verhalen die diep geworteld zijn in de Koreaanse eetcultuur. ⁠
⁠
‘Korean Soul Food’ is een bonte verzameling zielsgerechten en persoonlijke verhalen van Koreanen die antwoord geven op de vragen 'Wat is jouw soul food? Wat maakt het zo memorabel?' ⁠
⁠
Onder hen een schrijver die per toeval boer werd, een floriste die haar voorouders eert met bibimbap, een curator die droomt van een jazzbar in een vergeten kuststad, en een kunstenares die plots besefte dat ze niet zonder kimchi kon.⁠
⁠
Met de 63 authentieke recepten uit het boek kun je zelf de smaken en warmte van de Koreaanse eettafel ontdekken: click.lannoo.be/anl
⁠
📸 Fotografie: Chulseong Kim
✏️ Illustraties & vormgeving: Annelien Vermeir

🌿 Smissenbroek  & MOKJA 🌿Did you know that Mokja is one of Smissenbroek’s house caterers for corporate events?Think beau...
15/09/2026

🌿 Smissenbroek & MOKJA 🌿

Did you know that Mokja is one of Smissenbroek’s house caterers for corporate events?

Think beautiful surroundings, a lush garden and a relaxed atmosphere — paired with Korean food by yours truly.

The perfect setting to gather, connect and share a Korean feast.


Proef Korea ~ delicious. magazine Nederland ~ cadeautip:https://www.mokja.be/shop
25/08/2026

Proef Korea ~ delicious. magazine Nederland ~ cadeautip:https://www.mokja.be/shop

Wil je diep de Koreaanse keuken in? Deze chefs delen hun allerbeste recepten en nemen je mee naar het hart van de Koreaanse keuken.

03/07/2026

Mokja! Let’s eat!
Gentse feesten pop-up

FORMULE
Mokja neemt je mee op een Koreaanse barbecuetrip. Samen met je gezelschap rond de grill deel je smaken, ontdek je verrassende combinaties en geniet je van een vleugje Koreaans in Gent, Vlaanderen.

DATA
ZA 18/07 - MA 20/07
VR 24/07 - ZO 26/07

RESERVATIE
De pop-up vangt aan om 17.30 uur en gaat door op het terras van Mokja. Reserveer per tafel van 4 tot 5 personen

www.mokja.be/pop-up




👇Recap of the past week as part of the residency at Timelab — exploring local approaches to jang making.With 피스풀 테ᄋ...
13/06/2026

👇
Recap of the past week as part of the residency at Timelab — exploring local approaches to jang making.
With 피스풀 테이블 in 구례, we explore(d) gochujang (Korean fermented chili paste).
📷
1. During the past month, we delved into ganjang and doenjang (Korean soy sauce and fermented soybean paste) under the guidance of Woo Taeyoung. Now the 'meju' (naturally fermented soybean blocks) we made from black beans and yellow soybeans, are ready for the next stage:
2. Pouring Himalayan salt brine over the meju.
3. Meju made from yellow soybeans during the past masterclass, submerged in brine.
4. Some of the jang samples we made (with four additional jars fermenting outdoors on my rooftop), now undergoing their second fermentation phase.
🌱
5. We harvested edible leaves, including Jerusalem artichoke leaves (my favourite — I pickle them every year) and bean leaves.
6. This time, we fermented the leaves in gochujang.
7. Before leaving them to ferment, we topped the leaves with kelp and a splash of soy sauce.
8. As a local alternative to Korean lotus leaf rice, I experimented with fig leaves from my garden. Their aroma is delicate and surprisingly delicious.
🌾
9. The first step in making fermented rice syrup: washing yeotgireum (sprouted grains used for saccharification).
10. The rice was washed, soaked, and cooked with the liquid extracted from the sprouted grains. Afterward, the rice was sieved and thoroughly squeezed to extract as much liquid as possible.
11. This liquid was then simmered for several hours until it reduced into a rich syrup.
12–13. Finished — homemade stickyness ♡.
🍐🍏
14–18. In search of a local Belgian syrup for making gochujang, I naturally turned to the traditional fruit syrup of Belgium: Luikse siroop. We were given a tour and learned about the family's history (now in its 12th generation) and their slow food production methods.
19. These historic earthenware jars (Belgian onggi?) were once used to store the syrup. The longer it matured, the deeper and more harmonious the flavour became.
🥂
20. We finished by tasting delicious Belgian c***r, local beers, and sparkling wines from the region.

Today's workshop was the first in a series with .The theme was gochujang, Korea's iconic fermented chili paste.Together,...
05/06/2026

Today's workshop was the first in a series with .
The theme was gochujang, Korea's iconic fermented chili paste.

Together, we explored a range of gochujang recipes, from traditional Korean preparations to variations with local ingredients.

Everything was delicious, but I'll especially remember the finger-licking fermented plums and young shoots of Toona sinensis, both preserved in gochujang.

Stay tuned for upcoming workshops, or simply drop by Timelab next Monday and Tuesday.
We'll be testing small-batch fermented grain syrups, experimenting with new varieties of gochujang, and checking on the jang batches we previously made with Woo Taeyoung teacher.

MOKJA nieuwsbrief! Highlights:PEACEFUL TABLE ~ UNIEKE WORKSHOPREEKSDe voorbije weken leerden we jang en meju maken onder...
01/06/2026

MOKJA nieuwsbrief! Highlights:

PEACEFUL TABLE ~ UNIEKE WORKSHOPREEKS
De voorbije weken leerden we jang en meju maken onder deskundige begeleiding van Woo Taeyoung, directeur van het JANG forum in Korea. Deze maand volgt een reeks vervolgworkshops met Peaceful Table.
(workshops aangeboden door Timelab & Mokja)

MOKJA'S KBBQ POP-UP
Zin in een Koreaanse barbecuetrip? Kom bij Mokja tafelen vooraleer de Gentse feesten in te duiken!

18/07 tem 21/07
24/07 tem 26/07

De pop-up vangt aan om 17.30 uur en gaat door op het terras van Mokja. Reserveer per tafel van 4 tot 5 personen.

https://mailchi.mp/4667e2f2f4e3/mokja-nieuwsbrief-17330939

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Greenockstraat 3
Ghent
9000

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