[Korean-Belgian Fermented Alcohol Tasting Event]

Makgeolli and lambic are two of the most iconic fermented Alcohol in Korea and Belgium. At this event, Fermented Alcohol experts from both countries will introduce the history and culture of makgeolli and lambic. Participants will have the opportunity to experience the Alcohol while enjoying a meal prepared by a Chef Jeon

■ Information

√ Date : 24/09/2023

√ Instructor : Nara Yun, Alberto Cardoso

√ Time : 16h~18h

√ Venue : Korean Cultural Center Brussels

√ Tuition Fee : 40 EUR

√ Participant Criteria : Open to all current Belgium Residents

√ Registration : 12 September 18h00 -20 September 17h00, 2023

√ Apply

■ Program 

√ Introduction of Makgeolli

√ Tasting Makgeolli

√ Introduction of Lambic  (Brasserie Cantillon)

√ Tasting Lambic (Brasserie Cantillon)

√ Serve Korean-Belgian Fusion Cuisine with Makgeolli, Lambic

⍟︎ Menu 

 √ Makgeolli Bao Bun x Lambic Beer Pulled Pork

 √ Steamed Mussels with Lambic Beer

 √ Yunjudang Cheese Potato Pancake*

 √ Lambic Beer batter Tofu canapés*

 √ Lambic Beer batter Korean fried chiken

 √ Gimbugak (Seaweed chip) with tartare*

 √ Vegetable sticks with Ssamjang (fermented soy beans)*

 √ Gyeongdan (ball shaped rice cake)*

 * with Vegan Option 

■ Teacher : Nara Yun

Nara Yun is the owner of Yunjudang Seoul, a traditional Korean restaurant specializing in makgeolli. She is a master brewer of makgeolli, and she has been making it for over 8 years. In 2020, she won the grand prize at the Korean heritage liquor awards in 2020. Nara is passionate about sharing her love of makgeolli with others, and she wants people to know that it is more than just a drink. It is a part of Korean culture and history.

■ Teacher : Alberto Cardoso 

Alberto Cardoso, born in RDC, is a freelance adventurer with an inquisitive mind, on a mission to grab as much knowledge as possible. From nuclear and petrochemical engineering, he never misses an opportunity to fulfil his passions for nature, science, history, art and global human friendship. Always independent and autodidact in various fields, in search of creative thinking, he loves sharing his life experience

■ Chef : Youju Jeon 

Youju is a chef who appreciates watching people enjoy her (Korean) food. She loves to spent her free time on new cooking experiences at different places. As a hobby she enjoys to grow food bacteria and her own veggies and herbs. After graduating culinary college in 2015, she set up a small catering business. During 2016, she moved to Germany to find new cooking experiences. She started working in a Hotel restaurant alongside 33 other experienced chefs, meanwhile she kept looking for opportunities to share her beloved Korean soul food with the world. This passion lead her to being a Kimchi teacher, a volunteer chef at the international army festival, a Korean chef at the street food festival of Berlin, selling Kimbap in the streets of Zürich and so the list goes on. When Korean food became popular and by that time Youju met a Korean chef nun who exposed her to the aesthetics of fermented 'Jang'. After the pandemic, she starts working at an modern European restaurant where doing Korean style food fermentation. And in between she joined on events for various European embassies where she presented Korean food together with the Korean nun chef. in June 2023, she presented Korean food catering at the famous ‘Ommegang’ festival for 150 guests.