MOKJA

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 MOKJA! 먹자!

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. Mokja
Wiedauwkaai 23J, Gent
[email protected]
+32 485 700 331

10/05/2025

Brewing on a collab with farmer Dries from ~ read all about it in our upcoming newsletter.

05/05/2025

It took months of preparations for the shooting of my 3rd cookbook & videoproject.
I worked with a crew I barely knew before. We had a crazy schedule ahead, but the job was done so smoothly that I could fully concentrate on the people we portrayed.

Once the work was done, we got to know each other by sharing our thoughts on life, our past, and our doubts on the future... of course, we ate a lot of delicious foods, shared rooms, and laughed a lot!

I found a 'dreamteam' that stole my heart.
Thank you for your devotion and professionalism, your warmth, and friendship. ♡

#인연

04/05/2025

My journey has come to an end.
The final soulfood visits:
and mother
and chef
and mother
and his father
/

Captured 25 stories from 25 people spread all over the Korean Peninsula in 3,5 weeks. With my team

in.korea

28/04/2025

"Less so the feeling that it would bring, as it has nostalgia, but when I eat my soul food, it has '여운맛'. The taste that doesn't change, that lasts for such a long period of time and keeps lingering, a sustainable taste."k_cheon

24/04/2025

What a beautiful day at Jeondeungsa Temple capturing the soulfood and recipe from .
At the temple's teahouse that she manages, she shows her (mother's) style hotteok, which is not as commercial as the ones you'll find at the popular streetfoodstalls.
Her dough is fermented with 'makgeolli', which gives the hotteok a slight sour taste, and the filling doesn't contain any seeds, nuts, or cinnamon, and once ready, you bake it without oil.

23/04/2025

To capture one's personal soulfood story and to get to taste their special dish is not only a privilege but also a unique gateway into one's private lives. Soulfood brings out stories filled with memories, nostalgia, people, emotions, and (Korean style) lots of food!

Almost every day, I've been touring and shooting with my team. We visited ~ and her mother ~ and her friend ~ and her mother.

18/04/2025

When you ask, 'What is your soul food?', to a toddler of 5 (Western age = 7 in Korean age), he replies off-script 'tonkatsu' and 'pizza'.

But when his father, the cook of the house, prepares 'jib bap' (home food), he starts eating enthusiastically the set meal containing 'miyeokguk' (seaweedsoup), rice, grilled yellow croaker fish and radish kimchi (last dish prepared by his grandmother).

16/04/2025

김재자 shows us around in her garden and nearby mountain as she only cooks with the ingredients she grows herself.

She prepared her all-time favourite soul food dish with some seasonal side dishes that pair well.

Whenever the seasons change, she and her schoolfriends who have known each other for more than 60 years come together to cook and eat.

15/04/2025

It was so interesting to hear the soul food story of my friend, the Belgian entrepeneur, and the well-known celebrity in Korea, Julian Quintart.

His soul food is very much linked to his friend and 'soulbrother', French chef Mathieu Moles, who runs the Michelin rated restaurant 'Chez Nous'.

This is only the 3rd story to capture, but every story has its roots in a person's background and emotional life.

13/04/2025

2nd day shooting with 2 generations, 2 inspiring ladies of my heart ♡ Hideko Nakagawa and her teacher miss Yebaraki.
Last pic: my creation team (interpreter, photographer, videographer)!

12/04/2025

'What is your (Korean) soul food?' Is the topic of my 3rd cookbook.
During my stay in Korea*, I'll be visiting up to 25 people to ask them about their soul food dish and record their story and recipes.

The first to visit was ceramic artist Kwak Kyung Tae, who is based in Icheon Ceramic Village. His wife prepared a 'soul food table' with Jeollanam-do specialities and seasonal sidedishes.
It was yumyumyum!

*in Korea till the 5th of May, I'm available by email and WhatsApp.

06/04/2025

Happy with my last workshop before leaving to Korea this Wednesday.
Setting: the most scenic farm from my beautiful 'aunt' Sarah Gevaert ~ while working she fed me 'geutelingen' a local type of pancake.
Happy me ^^

Adres

Gent

Website

http://www.mokja.be/

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