Cucumber Kimchi (OI KIMCHI)

One of the most beloved versions of kimchi takes a bit of time, but you’ll be pleasantly surprised by the results. This kimchi tastes great on top of my Krazy Korean Burgers, as well as a different take on the American pickle.

 

600

Ingredients

MAKES ABOUT 1 LITRE (13⁄4 PINTS)

  • 450 g (1 lb) small Korean cucumbers (oi) or Kirbies (about 4 total)
  • 1 tbsp sea salt
  • 1 onion, roughly chopped
  • 4 spring onions, chopped
  • 1 tbsp gochugaru (Korean chilli flakes)
  • 1 tbsp salted shrimp (saewoo jeot), rinsed
  • 1 small clove garlic
  • 1 (2.5 cm/1 in) knob fresh ginger, peeled and chopped
  • 15 fresh chives, cut into 5 cm (2 in) pieces

Method

  1. Using a small knife, cut each cucumber cross- ways into 5 cm (2 in) pieces. Stand the pieces on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross cut sides up in a single layer in a glass or other non-reactive container, at least 5 cm (2 in) tall, with a tight-fitting lid, cover and leave to soften at room temperature for 30 minutes–1 hour.
  2. Meanwhile, in a food processor, combine the onion, spring onions, chilli flakes, shrimp, garlic, ginger and 2 tablespoons water. Pulse until a coarse spice paste forms, then stir in the chives.
  3. Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and leave the cucumbers to ferment at room temperature for about 24 hours. Refrigerate until ready to serve.

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Social media

@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature2 days ago via Instagram
@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza4 days ago via Instagram
@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife5 days ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats1 week ago via Instagram
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