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@judyjoochef Instagram profile imageWith Thanksgiving coming up, here’s a little look back at last week’s TODAY All-Star Thanksgiving. We celebrated 10 years of holiday tradition with the @todayshow family and so many incredible chefs sharing their favorite recipes. 🍁✨ This year, I shared my Cranberry Yuzu Whipped Feta Dip, a bright, creamy appetizer that brings a zesty Korean twist to the holiday table. Tart cranberries meet sweet yujacha (a Korean honey citron fruit tea), with a hint of gochugaru and a cloud of whipped feta for the perfect holiday harmony. It was such a joy being back on set with @laurajarrett, @craigmelvinnbc, and @dylandreynbc, and the rest of the @todayfood @nbcnews family. And what a fun time celebrating with
@marthastewart48 @danielboulud @marcuscooks gesinebp @lazaruslynch @grandbabycakes @hettymckinnon @whatsgabycookin @ayesha_rare @chefjj @chefpriyanka @katieleebiegel @mattabdoo @mayacamillebroussard @chefjernard and more! We’re two weeks from Thanksgiving… the perfect time to start planning your menu. Full recipe is up on @todayfood — and be sure to check out their new cookbook! #TODAYLovesFood #AllStarThanksgiving #ThanksgivingRecipes #KoreanFood2 hours ago via Instagram
@judyjoochef Instagram profile imageAd. Sweet, chewy, and a little unexpected. 🍯✨ @ocadouk just launched a Korean aisle featuring some of my go-to ingredients, and I couldn’t resist sharing one of my favorite recipes based on a classic nostalgic treat…Hotteok Crispy Rice Treats. 🇰🇷 Inspired by Hotteok, Korea’s iconic winter street snack usually stuffed with brown sugar and peanuts, these rice crispy treats take those cozy flavours and give them a twist. The secret ingredient? White miso, a fermented soybean paste that adds gentle umami, saltiness, and perfectly balances the sweetness of the marshmallows and chocolate. A fun bit of culinary history: Hotteok originally arrived in Korea with Chinese merchants in the late 19th century, but it wasn’t until cooking oil became widely available in the 1970s that it turned into the beloved winter staple we know today. Crispy on the outside, gooey in the middle, and sold steaming hot on every street corner. This no-bake version captures that same comfort in a quick, modern bite. They’re sticky, sweet, and full of Seoul. 💛 Makes 12-16 treats Ingredients: non-stick spray or a little neutral oil, to coat the dish 85g unsalted butter 4 tsp white miso paste 2 tsp ground cinnamon 1 tsp vanilla extract 285g mini marshmallows 165g crispy rice cereal 45g dry roasted peanuts, chopped For the Chocolate Drizzle (optional) 85g dark chocolate chips 1½ tsp coconut oil 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!) #KoreanFood #Hotteok #KoreanDessert #KoreanSnacks1 day ago via Instagram
@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen. Today I’m bringing you a new creation from my kitchen — Churro inspired Tteok…the mash-up you didn’t know you needed. 🍡✨ Crispy, chewy Korean rice cakes fried to golden perfection & rolled in cinnamon sugar. And the best part? Dipping them into a warm, spicy-sweet gochujang caramel. I wanted something festive, fun, and a little unexpected for the holidays…so I dreamed up this mash-up. A little Korean chew meets a little Spanish sweetness. A holiday treat with a cross-cultural twist. Crispy outside, chewy inside, sweet heat in every bite. Pure comfort with a Seoul-ful kick. 💛 Tell me your favorite holiday dessert in the comments ⤵️ #ViralDesserts #KoreanFood #Recipes #Korean4 days ago via Instagram
@judyjoochef Instagram profile imageAd. POV: It’s Kimjang season 🥬✨ Every autumn, families in Korea gather to make and share kimchi for the winter ahead — a tradition called Kimjang (김장), the ritual of making kimchi together. 🇰🇷 A tradition so meaningful it was recognized by UNESCO as an Intangible Cultural Heritage of Humanity. Celebrating family, community, and culture through food. 💛 To mark the launch of @ocadouk’s new Korean Food Aisle, I hosted a Kimjang Masterclass at home. Sharing my kimchi recipe, cooking & eating with friends, and celebrating the soul of Korean cuisine. 🥬✨ Kimchi isn’t just cooking… it’s a cultural ritual. It’s food, love, and community all in one jar. 💕 The beauty of kimchi is that it’s endlessly versatile. There are over 250 official varieties. You can kimchi anything: cucumber, cauliflower, even broccoli! The secret lies in gochugaru: Korean chili flakes that are smoky, slightly sweet, and deeply umami. 🌶️ Kimjang reminds us that food is more than flavor…it’s love, legacy, and connection, passed down through generations. 🥂 Did you know? Kimchi is a probiotic powerhouse: rich in vitamins A, B, and C, and packed with healthy bacteria that support gut health and immunity. A big thank you to @koreafoodsuk and @seoulplaza_koreafoods for providing the authentic Korean ingredients that made it all possible, and to @josephjosephofficial, @kilneruk, and @kitchenaid_uk for the beautiful tools and kitchen essentials that brought the experience to life. 💕 #AD #Kimjang #Kimchi #KoreanFood #seoulplaza #Fermentation1 week ago via Instagram
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