Jeong Kwan Seunim 
17th century Gemeenlandshuis in Amsterdam 
seaweed vessel by Jeannet Leendertse 
giant bowls made by Cengiz Hartmann from a 100 year old storm fallen oak tree 
soil glasses by Fabienne Schneider and flax sculptures by Marieke van Mieghem 
seaweed and potato bugak served on a fluid bowl by Etienne Bailleul 
walking bowls made by Etienne Bailleul 
korean cherry tomato and green tomato jangazzi served on a burnt ash bowl by Sebastien Krier 
eating with a wild spoon by Cornelia Peterson from a burnt ash bowl by Sebastien Krier 
wild forks and spoons by Cornelia Peterson 
susam, local beet tuigim, fried fresh ginseng served on a deep shell bowl by Aurore Piette 
dubujang salad with fermented tofu paste served on an invert plate by Cengiz Hartmann 
never be apart chopsticks by Joo Hyung Park 
pyogo mushrooms with malt syrup, steamed pumpkin with tofu served on a knot plate by Sho Ota 
eating with a wild spoon by Cornelia Peterson 
bibimbab with chinamul, korean wild green, new zealand spinach, glasswort hamcho. sun-dried zucchini, bakbakjang fermented soy paste served in a traditional korean baru bowl 
Jeong Kwan Seunim stirring bibimbab with long ukiyo chopsticks by Katrien Doms 
burnt wood chopsticks by Lukas Cober 
neungi mushroom soup with root vegetables served in a burnt ash bowl by Sebastien Krier 
eating with a wild spoon by Cornelia Peterson 
strained and on display spoon necklaces by Jessica Andersen 
jtaechilgi bowls by Namgwon Lyu 
deep-fried korean pastry with whole perilla seeds served on a kori plate by Pam Su 
figs, peach, tomato, korean wild berry sauce served on a tension bowl by Steven Sales 
tension bowls by Steven Sales 
Jeong Kwan
2022
Amsterdam