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@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen. Today, I’m making one of my ultimate comfort dishes: a Korean-style egg custard soufflé, also known as gyeranjjim...but with a breakfast twist! 🥚✨ If you’ve ever been to a Korean BBQ, you’ve probably had this popular banchan (side dish) arrive at the table still bubbling in a hot stone pot. Soft, fluffy, and deeply comforting. It is usually just made with eggs and broth, but this version gets a cozy twist with crispy bacon and cheese, but keeps that same silky, steamed texture that makes it so satisfying. Warm, savory, and perfect for easing into the new year, whether on its own or alongside grilled meats, this is comfort in a bowl. Would you add cheese to your steamed eggs? Let me know ⤵️ Comment Eggs for the recipe! #Gyeranjjim #KoreanFood #ComfortFood #EggRecipes #Korean19 hours ago via Instagram
@judyjoochef Instagram profile imageHappy holidays everyone and welcome back to the K-Viral Kitchen. Today, I’m giving New York’s most iconic breakfast a Seoul-ful remix. Meet the Crispy Mushroom & Spring Onion Pancake Bacon, Egg & Cheese Sando. 🥪🔥 New Yorkers take their Bacon, Egg & Cheese (BEC) seriously, and this one doesn’t mess around. 
Golden, savory mushroom & spring onion pajeon stand in for the classic roll, layered with smoky bacon, a runny egg, and melty cheese. Inspired by the city’s favorite grab-and-go bodega breakfasts + those viral scallion pancake sandwiches, this BEC is the best of both worlds. Crispy, cheesy, smoky, with that unmistakable umami crunch… breakfast, but better. Would you swap your bread roll for pajeon? ⤵️ Comment BEC for the recipe 🥓🍳 
#BEC #KoreanFood #BreakfastSandwich #Korea #Korean6 days ago via Instagram
@judyjoochef Instagram profile imageTteokbokki everywhere? Not a surprise. As we head into a new year, global food trends are leaning into sweet-spicy flavors, nostalgic comfort, and dishes rooted in everyday culture. Tteokbokki sits right at that intersection. From its chewy rice cakes to its bold, warming sauce, this is Korean street food that’s always been craveable even long before it became a trend. Trends may spotlight it, but this is food with history. Did you know? Tteokbokki was recently named one of the global food trends to watch in a @natgeotravel feature.2 weeks ago via Instagram
@judyjoochef Instagram profile imageAd. Korean food is so much more than trends. It’s about everyday life, care, and food that’s meant to be shared. Kimchi isn’t something we eat once in a while…it’s on the table year-round, passed down through generations and made with intention. I loved being part of this thoughtful piece exploring how Korean food is finding its place in the UK, not by competing with other cuisines, but by being understood on its own terms. Grateful to be part of this exploration of Korean food and culture in the UK, in partnership with @ocadouk. Thank you to @bbcnews and @jijiyoung.tv for telling this story so beautifully. Read the full article via link in bio. @koreafoods @seoulplaza2 weeks ago via Instagram
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