Behind the Dish Stories
Kimchi & Kaki
케이 튀김 Koreaanse Krokantjes
A snack born from a friend's wedding, made in Dutch form but filled with Korean flavour.
It's how I like to mingle—holding two things at once.
석화 삼미 Trio van Oesters
Once, on a Zeeland beach, I met an oyster—cracked it open and swallowed it whole. The sea in one mouthful.
Here, three oysters are dressed differently: in kimchi brine, soy with fermented plum, and gochujang.
Hopping from one beach to another.
동치미 잣국수 Pijnboompitnoodles
Peasants eat beans. Royals eat pine nuts.
Beetroot is cut long and fine, steamed, eaten with chopsticks, like noodles. Five colourful vegetables serve playful textures and flavours. It tops with shrimp and kaki sands.
A pine nut sauce blended with dongchimi hugs it all.
김밥과 묵은지국 Gimbap & Rijpe Kimchisoep
If the previous dish was for a king, this one is for a peasant. Everyday food leans on basic flavours: sweet, savory, sour.
One gimbap is yellow—soft and sweet, filled with anise-scented egg and caramelised banana.
The other is orange—savory and spicy, with garlicky carrot, fermented garlic, and pickled chili from my garden.
They are eaten with sour kimchi soup, made from a jar buried in my garden since late autumn.
So, do you feel more like a peasant, or a king?
Each placemat features a poem—one for every dish. It captures Ohyoon's thinking when the dish came to life. On the back of the menu card, a small painting echoes the evening's theme: Kimchi & Kaki.
At the end of dinner, take them with you. Frame them. Live with them. They're yours.
Should you want, we print a fresh placemat on archival paper so you can keep a piece of the evening on your wall.
€15 per piece.
농어구이 Gegrilde Zeebaars
This dish seeks a happy union between kimchi and unlikely mates: kaki and ricotta.
A leaf of kimchi is pan-fried, creating a savoury bed for the grilled fish. On one side, persimmon turns sweet and sour. On the other, fresh kimchi bleeds into creamy ricotta.
Do you feel at home with them?
갈비찜 Gestoofde Runderrib, Koreaanse Wijze
Korean galbi-jjim: beef ribs braised in sweet soy sauce with pear, honey, garlic, and ginger. All traditional ingredients. But today, cooked differently.
The beef is seared, glazed, slow-cooked in the oven—caramelised, concentrated. A collection of Winter vegetables: carrot, radish, chestnut, mushroom, sprouts, and plum are braised in the sauce. A silky purée of potato and celeriac carries the dark sauce.
A familiar form, with a taste you may not have met before.
홍시와 곶감사이 Kaki, Twee Soorten
Kaki has different Korean names—Hongsi, a ripe kaki softened by time, and Gotgam, dried kaki hung at my Vechtside window, filled with almond and pistachio.
Between them, we make space for other sweet companions that resonate throughout today's menu. Yakbap, a Korean sticky rice cake topped with pine nut, and a makgeolli sorbet infused with kumquat.
Everything is bound together with kimchi caramel.
We'd love to know what resonated with you. When you have a moment, share your thoughts on Trustpilot.