KOREAN KETCHUP

Use this on burgers, like my Krazy Korean Burgers, and as a dipping sauce for fries.

Ingredients

MAKES ABOUT 120 ML (4 FL OZ)

6 tbsp ketchup
4 tsp gochujang (Korean chilli paste)

Method

  1. In a small bowl, stir together the ketchup and chilli paste. Cover and store in the fridge if not using immediately.

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@judyjoochef Instagram profile imageThe martini is getting a spicy glow-up. 🍸🔥 From Caprese salads turned into martinis to green curry and saffron-spiced twists. Bartenders everywhere are shaking things up.  So of course, I had to make my own version. 🇰🇷 Meet the Dirty Kimchi Martini…bold, briny, and just the right amount of rebellious.  Instead of olive brine, I’m using kimchi brine for that spicy-tangy kick and hit of umami you won’t forget.  Shaken with soju and a splash of dry vermouth, rimmed with gochugaru, and topped with cucumber kimchi.  Savory. Spicy. Seoul-fully sippable. ✨ The kind of cocktail that sparks conversation. Perfect with your favorite salty snack or when you want to impress your foodie friends. Drop a “🍸” if you’d try it!👇 #KoreanFood #FoodieLife #Mixology #DrinkTok #Korea1 day ago via Instagram
@judyjoochef Instagram profile imageAd. Crispy, golden, and packed with Seoul. 🍗🔥 @ocadouk just launched a Korean aisle with some of my favorite ingredients and I couldn’t be more excited!  🇰🇷 To mark this moment, I had to share my Korean Fried Chicken (or Dak Gangjeong) recipe. This dish is famous for its shatteringly thin, crispy crust and addictive sweet-spicy glaze. At my restaurant @SeoulBirdUK, it’s our signature. Unlike Western-style fried chicken, this version uses a wet batter for that ultra-crisp, glossy coating. It’s this signature texture that’s made Korean Fried Chicken a global sensation.  Then comes the magic: gochujang, Korea’s fermented chili paste made from chili flakes, soybeans, and glutinous rice—the secret to its deep, savory heat. 🤫 Serves 4 Ingredients: 900g boneless skin-on chicken thighs (or skinless), cut into 2.5cm pieces 125g potato starch 1.5–2.6l vegetable or other neutral oil For the Batter Mix 90g potato starch 30g plain lour 2½ tsp onion powder 2½ tsp garlic powder ½ tsp baking powder 1 tbsp sea or kosher salt For the Spicy Chicken Sauce 2 tbsp gochujang (Korean chilli paste) 2 tbsp runny honey, to taste 65ml soy sauce 2 tbsp light brown sugar 1 tbsp rice vinegar 1 tbsp grated garlic 1 tbsp roasted sesame oil To Serve 1 spring onion, thinly sliced 1 red chilli, thinly sliced Watch the video for the method and ask any questions in the comments 💜  ✨ Full recipe in my book K-Quick (which you can also get on Ocado!)  #KQuick #KoreanFood #Gochujang #SeoulfulEats #KoreanFriedChicken #Chimaek2 days ago via Instagram
@judyjoochef Instagram profile imageUkrainian food is having a London moment…and Tatar Bunar in Shoreditch is leading the way. 🇺🇦 From delicate seabass carpaccio and soulful fish yushka to golden lamb cheburek and creamy oxtail banush, every dish feels like a warm embrace. Co-owner and Chef @alexcooperua brings the heart of southern Ukraine to the city — generous plates, bold flavors, and a quiet kind of elegance.  And, you could feel co-owner Anna Andriienko’s love, care, and passion in the room @annaadriienko.  She also hand curated all of the fun ceramics and furniture from Ukraine.  

The room is gorgeous, rustic, yet modern…  and the terrace is quite romantic.  The pickled tomatoes alone are worth the visit. 🍅✨ Honest food, made with soul. 
Another unforgettable bite in London’s ever-evolving food scene. 🍷 @frasercomms #JudyJoo #JudyJooChef #TatarBunar #LondonEats #UkrainianCuisine #ComfortFood #GlobalFlavors #WomenInFood #FoodThatBrokeTheInternet #ChefTok #FoodTok #HiddenGems #LondonRestaurants #UkrainianFood4 days ago via Instagram
@judyjoochef Instagram profile imageWhat if I told you…I eat out a lot as a chef. 👩🏻‍🍳 And @legado_ldn is my new favorite Spanish restaurant in London. 🇪🇸 From @nieves_barragan1 , the Michelin-starred chef behind Sabor, Legado (meaning legacy) celebrates Spain’s regional flavors with heart, soul, and precision. We kicked things off with their signature three-sip serves, each inspired by a different region, before diving into Quisquillas de Cádiz — delicate blue-belly prawns dressed in citrus, sesame, and coriander olive oil. Then came the piquillo goat’s cheese tempura…light, crispy, creamy…truly addictive! The showstopper? Segovian suckling pig. Golden crackling, tender meat, and so soft it’s carved tableside with a plate. Rounded out with chicory with anchovy and Manchego, tomato with bottarga, and prawn-stuffed squid in ink sauce. And to finish, the Pastel Vasco with sour cherry jam…buttery, flaky, and just tart enough to keep you wanting one more bite. 🍒 @legado_ldn @nieves_barragan1 thank you so much for the incredible meal! Can’t wait to see what’s next on the menu. ❤️👩🏻‍🍳 📍 Legado | Shoreditch, London @frasercomms #JudyJoo #JudyJooChef #LegadoLondon #ChefNievesBarragan #SaborLondon #SpanishFood #LondonRestaurants #MichelinStarChef #FoodieLondon #ChefLife #RestaurantReel #FoodieFinds #SpanishCuisine #WhereToEatInLondon #WomenInFood1 week ago via Instagram
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