Baby Spinach Salad with Wilted Wild Mushrooms and Crumbled Goat Cheese

Spinach and Goats Cheese recipe

Ingredients

Serves 2

For the dressing

  • 1 Tbsp soy sauce
  • 1 ½ Tbsp rice vinegar
  • ½ Tbsp roasted sesame oil
  • 1 Tbsp vegetable oil
  • ½ tsp white sugar
  • ¾ tsp ginger, grated
  • ½ clove of garlic, grated
  • ¼ tsp black pepper

For the salad

  • 1 sweet corn on the cob
  • 1 Tbsp extra virgin olive oil, plus more for cooking
  • Sea salt, to taste
  • 200g mixed wild mushrooms, stems removed and sliced thinly
  • 30g baby spinach leaves
  • 20g rocket salad leaves
  • 30g gem lettuce, trimmed
  • 60g sundried tomatoes, thinly sliced
  • ½ or 1 avocado, peel and cut into dice sized pieces
  • 80g goat cheese (semi hard), crumbled
  • 40g walnut, toasted and crushed
  • 14g pumpkin seeds, toasted

Method

  1. First make the dressing. In a small bowl, whisk together the soy sauce, vinegar, sesame oil, vegetable oil, sugar, ginger, garlic and black pepper. Mix well until all the sugar is dissolved. Set aside.
  2. Next, place a griddle pan over high heat, and heat until smoking hot. Brush the corn with some of the olive oil and season with salt generously. Place the corn on the griddle, and cook for 10-12 minutes, turning occasionally, until tender and charred. Remove from heat and allow to cool. Once cooled, place on a cutting board and using a serrated knife, cut the kernels off the corn. Place into a bowl, and season with salt to taste.
  3. Place a non-stick frying pan over high heat, and drizzle with olive oil. Tip in the mushrooms and cook for 4-5 minutes, until tender and just softened. Remove from heat and place into a bowl and allow to cool. Season with salt to taste.
  4. In a large bowl, toss the spinach, rocket, lettuce, tomato, avocado, cooled mushrooms, and corn together with a drizzle of the dressing. Divide over two plates, and scatter with goat cheese, walnut pieces, and pumpkin seeds to top. Serve immediately.

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@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 days ago via Instagram
@judyjoochef Instagram profile imageThey said I didn’t look like a chef. I said, “ Watch me feed Madison Square Garden and Citi Field!” 🍗 And with the @nyknicks in the NBA Finals, MSG has never been louder — or better fed. There’s something deeply satisfying about 20,000 New Yorkers eating Korean fried chicken while cheering on their team. That’s the Seoul Bird dream, right there. So honored to be featured in @womanaroundtown, sharing a little of my story — from Columbia engineering grad to Wall Street, to walking away from it all to go to culinary school (my parents were horrified), to cooking at Michelin-starred kitchens, to becoming the first female Iron Chef UK. None of it was the plan. All of it was worth it. Seoul Bird was born from a love of Korean street food — and a belief that it deserved a global stage. From London to New York, we’re just getting started. And yes — there’s a new book (my 4th!) coming in Nov— “Mukja: Let’s Eat!” Head to WomanAroundTown.com for the full interview. Go Knicks! #Mukja #NYKnicks #NYCFood #KoreanFood #cheflife1 week ago via Instagram
@judyjoochef Instagram profile imageBack in my K-Quick Kitchen — and today we’re giving McDonald’s fried apple pies the Korean glow-up they deserve. Apple Pie Mandu (dumplings), yeah baby! Dumplings have been showing up in Korean royal cookbooks since at least the 14th century, when they were considered a luxurious dish served during festivals and celebrations. Today, “mandu” come in countless shapes — half-moon, round, pleated, pinched — and are stuffed with everything from kimchi and pork to tofu and glass noodles. So why not stuff them with apple pie filling? The beauty of mandu is the wrapper — that thin, snappy skin crisps up like a DREAM when fried, giving you a shatter-crisp shell that rivals the Golden Arches. Here’s my K-Quick move: To save time—Start with pre-made apple pie filling, but pimp it out: a squeeze of lemon, fresh apples, a hit of cinnamon, maybe a splash of bourbon or rum if you’re feeling fancy. Trust me, adding a few fresh ingredients makes all the difference. Wrap a spoonful inside a dumpling wrapper, seal those edges tight, and fry until golden, blistered, and gorgeous. Finish with a generous toss in cinnamon sugar while they’re still warm. Eat them straight up while they’re piping hot, or pile them over a scoop of vanilla ice cream for the ULTIMATE sundae moment. There’s truly no wrong answer here. A true American classic, reimagined the K-Quick way — warm, tart, crispy, sweet, and absolutely made for sharing. Thank you @samsunguk @samsung Ingredients: @koreafoodsuk @seoulplazauk Glam: Thank you @jonesroadbeauty @justbobbidotcom1 week ago via Instagram
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