Recipes

Facebook Twitter Instagram

Social media

@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 hour ago via Instagram
@judyjoochef Instagram profile imageBack cooking on the @todayshow with the @todayfood family — and after 10+ years, it never gets old. This time I brought the heat: Gochujang Shrimp and Korean Kalbi Short Ribs that’ll make you rethink everything you thought you knew about a barbecue. Grilling season is on, darlings! Full recipes at today.com And a huge thank you to the wonderful @carsondaly for the sweetest shoutout to Seoul Bird at Madison Square Garden @thegarden — no better pre-game meal in New York. 🐦🔥 @seoulbirduk @seoulbirdusa @savannahguthrie @craigmelvinnbc @dylandreyernbc #SeoulBird #KoreanBBQ #Gochujang #Kalbi4 days ago via Instagram
@judyjoochef Instagram profile imageThe news is finally out — My new book, “Mukja: Let’s Eat!” is coming out in stores November 10th. I’ve taken the most iconic food moments from K-Pop and K-Dramas and turned them into recipes you can actually make at home. We’re talking Jungkook’s late-night spicy noodles, Rosé-inspired creamy tteokbokki, and over 80 recipes spanning noodles, stews, street food, barbecue, and sweets. If you’ve ever paused a K-Drama just to stare at a bowl of noodles or dumplings on screen… this one’s for you 🍜 This book is my love letter to the Korean Wave and everything it’s done to bring Korean food to the world. It’s a cookbook, yes, but really it’s a way to bring those on-screen and on-stage moments into your own kitchen– to taste the culture for yourself. “Mukja: Let’s Eat!” drops November 10th — link in bio to pre-order ❤️ @w.w.norton @countrymanpress #Mukja #KoreanCookbook #KDrama #KPop #KoreanFood KoreanCooking BTS BLACKPINK KoreanWave NewBook6 days ago via Instagram
@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 @justbobbidotcom1 week ago via Instagram
Loading