Top places to eat

Taste the best of Seoul. Here you can find my favourite foodie destinations in the city.

Seoul BBQ

Judy's Seoul Hotspots

June 14 2023

You can’t go to Seoul without having some Korean barbecue, and this alley in the eastern city is the perfect place to eat with the locals.

Read more at Food and Travel Magazine

National Geographic graphic

Chef Judy Joo shares Seoul's top dining experiences

May 21 2020

The restaurateur, TV chef and author shares her love of Korean cuisine, and her tips on where to eat in the buzzy capital of Seoul.

Read more at National Geographic

City Matters graphic

Judy Joo’s ultimate food guide to the city of Seoul

December 16 2019

Korean food has well and truly mainstreamed now. And it’s not just seen with the prevalence of kimchi all around London.

Read more at City Matters

Urban Junkies graphic

Judy Joo's Seoul

December 1 2019

Judy Joo, chef-patron of Soho Korean restaurant Jinjuu, reveals her favourite spots in the Korean capital of Seoul.

Read more at Urban Junkies

BA graphic

Judy Joo's Foodie Guide to Seoul

November 9 2019

The Korean-American celebrity chef and author Judy Joo is a regular on the Seoul culinary circuit.

Read more from The Club at ba.com

Squaremeal graphic

48 Hours in Seoul

September 5 2017

“Seoul… amazing city,” my friend Patrick remarked. Then he chuckled. “If you go home before 4am, you’re a loser.” Now, I wouldn’t say that makes you a loser per se, but he has a point; Seoul is a city that truly never sleeps.

Read more at SquareMeal

Facebook Twitter Instagram

Social media

@judyjoochef Instagram profile imagePreorders are open for my upcoming book “MUKJA: Let’s Eat! Fan-Favorite Recipes from K-pop, K-dramas and More” and @barnesandnoble has made the deal even sweeter 👀 Members get 25% off, Premium members get an EXTRA 10% on top. Signing up is free, takes 2 mins, and the discount only runs June 23–26 — so don’t sleep on this one. So, if you have a K-pop, K-drama or K-culture fan in your life— this is the perfect gift for them! Link in bio to preorder 📖🔥 @countrymanpress #BNPreorder #MUKJA1 day ago via Instagram
@judyjoochef Instagram profile imageImpala, Soho. From @super8restaurants , the team behind Kiln and Brat — you already know the pedigree. What you don’t expect is just how far the menu travels: North African, Mediterranean, shiso, wood fire, oxtail. Chef @meedu_saad is doing something genuinely singular here, and the room feels like it knows it. Go hungry, ask your server what to order, and surrender to it. #Impala #SohoLondon #LondonEats #LondonRestaurants #UKFoodie LondonFoodScene1 week ago via Instagram
@judyjoochef Instagram profile imageEvery summer, Chesterton Polo at Hurlingham Park is one of those dates I simply refuse to miss. Quintessentially British, utterly glamorous, and honestly — I haven’t the faintest idea about the rules, but who cares? The thundering hooves, the mallet swings, the collective gasp of the crowd… it’s pure electricity, even to a complete polo novice like me. And the food? Chef’s kiss. The afternoon tea and scones alone are worth the ticket. Did you know that polo is one of the oldest team sports in the world — first played in Persia over 2,500 years ago as military training for the king’s elite cavalry? Thousands of warriors, one ball. Somehow it evolved into this gorgeous, sun-drenched afternoon with scones. I’d say that’s progress. 🐴 Thank you to the wonderful @polointhepark team for having me — see you on the lawn again next year! #polo #london #polointhepark1 week ago via Instagram
@judyjoochef Instagram profile imageToday we’re making bulgogi, the K-BBQ dish that started so many people’s love affair with Korean food. And honestly? Once you make it at home, you’ll never look back. Quick fun fact: bulgogi literally translates to “fire meat” — bul (fire) + gogi (meat). Its roots trace all the way back to dish called “maekjeok”, seasoned beef skewers grilled over open flames during the Goguryeo era, more than 2,000 years ago. So when you’re cooking this, you’re cooking history. No wonder it’s such a beloved gateway into Korean cuisine. Here’s how to make it: Start with thinly sliced Korean-style bulgogi beef — you can grab it pre-sliced at any Korean grocery store (this is the move, trust me). For the marinade, throw garlic, ginger, Asian pear, soy sauce, anchovy sauce, sesame oil, mirin, soju, sugar, and a crack of black pepper into a food processor and blitz until silky smooth. The pear is the secret weapon — it tenderizes the meat AND adds a gorgeous natural sweetness. ✨ Pour the marinade into a zip-top bag with the beef, give it a good massage, and let those flavors really sink in. Heat your griddle or pan until SCREAMING hot, then sear the bulgogi until edges are charred. That caramelization = flavor. I love serving this the proper, authentic way — with ssam (lettuce wraps), a scoop of warm rice, a smear of ssamjang, loaded with bulgogi, and then topped with pickled radish. Wrap it all up, pop the whole thing in your mouth in one bite (yes, the whole thing!), and thank me later. Find this recipe and more in my latest book, K-Quick! Tag a friend you’d share a bulgogi wrap with! Thank you @samsunguk @samsung Ingredients: Thank you @koreafoodsuk GLAM: Thank you @jonesroadbeauty @justbobbidotcom2 weeks ago via Instagram
Loading