CUBED PICKLED RADISH

DANMUJI

Any reputable Korean fried chicken joint will provide these refreshing sweet pickles to offset their fried offerings. Some people like to include lemon-lime soda when pickling, but I don’t think it needs it. It’s an essential accompaniment to Ultimate KFC.

Korean pickled radish

Ingredients

 MAKES ABOUT 1 LITRE (13⁄4 PINTS)

  • 120 ml (4 fl oz) rice vinegar
  • 100 g (31⁄2 oz) caster sugar
  • 1 tsp sea salt
  • 450 g (1 lb) Korean white radish (mu) or mooli, peeled and cut into 1 cm (1⁄2 in) cubes
  • Pinch of black sesame seeds, to serve (optional)

 

Method

In a large bowl, stir together the vinegar, sugar, salt and 120 ml (4 fl oz) water until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave to marinate at room temperature for about 24 hours, then refrigerate. Sprinkle with the sesame seeds when serving.

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@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen — today we’re making dumpling lasagna. 🍤 You’ve probably already seen this one all over your feed — the viral trend of layering dumpling filling with wonton wrappers instead of folding each one by hand, steamed straight in a dish. Most versions blowing up right now are pork, but you know me: I couldn’t resist giving it a seafood spin. Each layer tucks in a juicy shrimp-and-broccoli filling, then steams into something so silky and spoonable — tender, slippery wrappers, sweet succulent shrimp, spicy chili crisp drizzled on top, and all the coziness of a dish you want to disappear into. 🍝 Random fact: “lasagna” isn’t even originally Italian. The name traces back to laganon, an ancient Greek dish of thin dough sheets that predates Italy claiming it by over 2,000 years. So really, we’re just the latest in a very long line of people reinventing lasagna — this time, giving it an Asian twist, one shrimp-forward layer at a time. Cozy, elegant, ridiculously satisfying. ✨ #italianfood #kfood #cheflife #lasagna3 hours ago via Instagram
@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen — today we’re giving French onion soup a serious glow-up. 🧅 Think deeply caramelized onions and rich, beefy flavor — all the soul of the classic — but swap the baguette for chewy tteok rice cakes and (optional) ramen noodles, slicked in a glossy, onion-forward soupy sauce that clings to every bite. It’s the ultimate mash-up of tteokbokki and French onion soup. 🧀 Random fact: that iconic cheesy crust you know and love is technically not actually “classic” French onion soup. The cheesy crown wasn’t added until 1831 — for centuries before that, it was just onions, broth, and bread, no cheese in sight. Here, I’m correcting that oversight immediately. Finish with melty cheese and pull it sky-high, because French food meeting Korean cuisine should always end in a stretch. 🧀 #foodie #koreanfood #chef #recipe1 week ago via Instagram
@judyjoochef Instagram profile imageHandroll bars are finally having their London moment, and as someone who’s spent years happily perched at the counter of New York’s best temaki spots, I’ve been waiting for this. Enter @temakihandrollbar on Maddox Street: sleek, understated and confident enough to call itself exactly what it is. The signature Temaki roll stole the show. Akami and buttery otoro, crowned with a generous spoonful of caviar and wrapped in nori that shattered with the first bite. That’s the magic of great temaki: it’s all about timing. The contrast between warm, crisp nori and cool, silky fish lasts only moments, which is exactly why it’s served straight into your hands. The otoro melted away almost instantly, while the caviar added just enough briny pop to balance every bite. At £25, it’s an indulgence, but one I’d order again without hesitation. If raw fish isn’t your thing, don’t worry. The wagyu sliders were rich and satisfying, the soft-shell crab tempura was beautifully crisp, and the aubergine was every bit as memorable. A welcome addition to Mayfair, and one I’ll happily be returning to. @temakihandrollbar 📍11 Maddox Street, Mayfair #Temaki #HandRoll #Mayfair #JapaneseFood #LondonRestaurants LondonEats SushiLondon Caviar Otoro FoodieLondon1 week ago via Instagram
@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen… with a rotisserie chicken hack nobody told you about, with a Korean twist! Buy a good-quality roasted bird — hand-shred it, making sure to pull out every bone. Boil some carrots, potatoes, and onion until soft. Fold in microwaved multigrain rice (@yangban.official), scallions, gochujang, sesame oil, light soy, and a sprinkle of sugar. Mix it well, like you mean it. And, in no time you’re done! Wrap it in lettuce or perilla leaf, ssam-style, and eat with your hands. One chicken. One bag. Big flavor. Dinner that tastes like more effort than it was. #KoreanFood #Gochujang #RotisserieChicken #RiceBowl #WeeknightCooking3 weeks ago via Instagram
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