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.

24/05/2026

Step 1:
Samples of fermented soybeans in various shades, shapes, and stages of fermentation in local conditions.
Organic soybeans from .nl ~ exploration of local #장 jang (fermented sauces) under guidance of ~ research & residency supported by .
Initiator / sparring partner / student

Step 2, 3: to be continued.
Check the upcoming workshops (link in bio).

20/05/2026

A two-day masterclass on *jang* and *meju* with Korean fermentation expert Woo Tae Young at Timelab.

Far more than a technical workshop, it became a deep dive into the philosophy of Korean fermentation culture and the teacher’s humble belief that imagination is more important than knowledge.

Rather than focusing on exact recipes, we explored the bone structure and roots of *jang* — its flesh, its living character, and the invisible relationships shaping fermentation — the role of salt, the influence of seasons and uncontrollable environmental conditions on *jang*.

All intertwined with the teacher’s infectious laughter, enthusiasm, wonder, and gratitude towards the participants.
In turn, we are equally grateful for everything that was shared over these two days.

Thank you to everyone who joined, to Timelab for creating space for wonder, questioning, and research and to Zoutman for the support.

The coming days of the residency will be non-public, but anyone interested in *jang* is warmly welcome to visit while we continue our research into local *jang* making — experimenting with different salts, beans, and water.

In June, three additional public workshops will take place with Moon Sung Hee, focusing on *gochujang* and cooking with *jang*.

Stay tuned and keep an eye on the websites of Timelab and Mokja for updates.
(https://timelab.org)
(https://mokja.be)

12/05/2026

《 my upcoming cookbook ~ pre order now (link in comment) 》

English edition: 'From the heart'
Built around the concept of food as memory, ritual, and sustenance, this beautifully produced book reflects the myriad ways Korean cuisine embraces care, connection, and belonging at the table.

Born in Korea before she was adopted by a Belgian family, author Ae Jin Huys brings to this project her own lived experience of displacement and reconnection, gathering 26 contributors from across regions, generations, and professions, each sharing the single dish that defines comfort in their life.
From shiitake noodle soup made from family-grown mushrooms to kimchi rice porridge representing childhood remedies, the recipes unfold alongside the stories that shaped them.
75 recipes span home cooking and ceremonial dishes, offering a wide portrait of both continuity and change within Korean food culture. The narratives open into ancestral rites, seasonal customs, fermentation traditions, and the social meaning of everyday meals, tracing how memory and collective identity meet at the table.
Pairing food photography with portraits, landscapes, and documentary detail, the volume creates a layered visual record of people and place. An accessible cookbook for home cooks and anyone interested in Korean cuisine, the book is richly visual, filled with photographs that showcase not only the dishes and ingredients but also the people and settings of Korea.
With practical tips for sourcing ingredients, suggestions for complementary side dishes, and insights into where these foods are enjoyed in Korea, this book serves as both a culinary guide and a celebration of heritage and community.

Dutch edition: 'Korean soulfood'
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 boek over wat blijft nadat de tafel is afgeruimd. Het 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 63 authentieke Koreaanse home-foodrecepten - meer dan de helft plantaardig en ruim tien kimchi-recepten - kun je zelf de smaken en warmte van de Koreaanse eettafel ontdekken.

German edition: 'Soulfood Korea'

28/04/2026

The sun is out — ready for Korean BBQ? ☀️🔥
Check our take-out menu, featuring Korean street food–style grill sets, complete with tables, crockery, and cutlery.
Perfect for home parties and team-building events. 먹자!
Order now via the link in bio.
📸
last photo

20/04/2026

What makes Korean food truly festive?
Banchan! Side dishes, a table full of color, texture, and balance.
Discover our upcoming workshops:
28/04 — BANCHAN
healthy side dishes

26/05 — GUKSU
exotic noodle dishes

23/06 — KIMCHI
fermented vegetables

30/06 — GOGI GUI
KBBQ

👉 Reserve your spot via the link in bio.
Fall workshops are now online as well.
📍 Mokja cooking studio in Ghent

Also checn the upcoming Masterclasses: deep dive into jang & meju — the foundations of Korean fermentation.
Discover more via the Mokja website.

15/04/2026

Last week in Amsterdam: working as a food consultant and chef for a Samsung event.
300+ guests experienced the menu I created, brought to life with a team of local chefs.

In between, I rediscovered the city—running into INJI (we met during a makgeolli event), unexpectedly met up with Lara Chung (usually in Seoul), and being taken by Luc Hoornaert to one of the best bakeries .amsterdam.

I also stumbled upon , where the owner enthusiastically showed my book. Martin Parr at Foam | Photography Museum Amsterdam, refreshing Wilder Land kombucha, bitterballen at Volkshotel, de lekkerste saucijzenbrood from JWO lekkernijen, de lekkerste koffie bij rum baba coffeeroasters and krentebollen from Euro Pizza Restaurant completed the trip.
Work = fun. Amsterdam = smaakt naar meer.

11/02/2026

CHEF'S DNA

In the upcoming Korean TV documentary Chef’s DNA, Belgian chef Ae Jin Huys and actor Ryu Soo Young journey to Jeongeup, in Jeolla province, to connect with the essence of hansik, traditional Korean cuisine.

More than a cooking program, this documentary tells a story of identity, reconciliation, and the power of food to bridge cultures.
Watch the trailers (link in bio).

Chef’s DNA — 16/02 on MBC, one of South Korea’s leading national public broadcasters.

30/01/2026

Testing new recipes for the upcoming streetfood workshop. Eomuk or Korean fishcakes, homestyle... so delicious and simple to make.

#어묵 #먹자

23/01/2026

Mokja? Check!
mokja.be

08/01/2026

Over the past few days, I tasted some wonderful local foods and drinks and had an amazing time with a group of warm, kind, and joyful people. My heart is full ♡.
Next week, back in Belgium, we continue filming part two of the upcoming culinary program Chef’s DNA.

Adres

Greenockstraat 3
Ghent
9000

Website

http://www.mokja.be/

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