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@judyjoochef Instagram profile imageMeet my K-Quick Gochujang Salmon — spicy, sweet, glossy, and such a crowd-pleaser. Healthy, delicious, and on the table in minutes. Did you know salmon is one of the most nutrient-dense proteins on the planet? It's loaded with omega-3 fatty acids (the heart-and-brain-loving kind), high-quality protein, vitamin D, B vitamins, and selenium. Basically a superfood disguised as dinner. And gochujang — Korea's iconic fermented red chili paste — is the magic that makes this dish sing. The name literally translates to gochu (chili pepper) + jang (fermented paste/sauce). It's traditionally made by fermenting glutinous rice, fermented soybean powder (meju), gochugaru (Korean chili flakes), and salt, sometimes for months or even years in earthenware crocks called onggi under the open sky. The result? A funky, deeply savory, sweet-spicy paste packed with umami AND probiotics from the natural fermentation. Your gut will thank you. When gochujang meets salmon's rich, fatty flesh, you get this perfect harmony of spice, sweetness, and that deep glossy caramelization that makes you want to lick the plate. Quick, gorgeous, nourishing, ridiculously craveable — this is what K-Quick is all about. Find this recipe and more in my latest book, K-Quick! Thank you @samsunguk @samsung Ingredients: Thank you @koreafoodsuk Glam: Thank you @jonesroadbeauty @justbobbidotcom7 hours ago via Instagram
@judyjoochef Instagram profile imageI visited @ivanramenuk in Clerkenwell in London to try the ramen that chef Ivan Orkin (@ramenjunkie) has spent YEARS perfecting. A true noodle specialist, Ivan blends flours of varying protein levels to create a tender noodle with a subtle earthiness and nutty profile. The secret ingredient? A toasted rye flour, which adds depth and aroma and nods back to his New York roots. Back in the day, he hand-made every single noodle in his tiny Tokyo shop, hunting down the thinnest cutter he could find to get the texture just right. That kind of obsession is rare. The result was a silky and chewy noodle, which you can now slurp in London, New York, and Vegas — lucky us. At the London location, they still import specialized ingredients directly from Japan, served to you on wooden tables in an intimate and cozy layout. It feels focused and eccentric, the atmosphere is buzzing, And if you’re lucky, you might just catch Ivan himself behind the counter. I had the classic tonkostu: a rich, layered, deeply savory pork broth simmered to perfection, with a jammy soft-boiled egg crowning the bowl. Did. Not. Disappoint. I’ll absolutely be back to slurp these bowls again very soon. #LondonRamen #Noodles #RamenObsessed #FoodieFinds Clerkenwell NoodleHeaven EatLondon LondonFoodScene WorthTheTrip SlowFoodFastBowl6 days ago via Instagram
@judyjoochef Instagram profile imageMay the 4th be with you—and your appetite. ✨ A little tour of my galaxy: a Stan Lee–signed Star Wars print (because the greatest crossovers in history involve either legends or layers of flavor), my Grogu fan club, the Millennium Falcon on permanent standby, an R2-D2 pepper grinder making sure all my food has “the force,” and Darth Maul lightsaber chopsticks for dark side precision plating. And my fave quote— “Do. Or do not. There is no try.” — Yoda (who clearly never attempted a soufflé.) The best dishes demand Jedi discipline and Sith indulgence—in equal, unapologetic measure. #MayThe4thBeWithYou @starwars @disney3 weeks ago via Instagram
@judyjoochef Instagram profile imageSo honored to be in the kitchen alongside the amazingly talented @chefsymon and @choibites for another wild episode of #24in24. 🔥 Tune into @FoodNetwork TONIGHT at 8/7c to see the remaining chefs face challenges designed to push their speed and skill to the limit. Two chefs will be packing their knives- who’s ready? 👀 Thank you @toryburch for my amazing sweater.3 weeks ago via Instagram
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