Jap Chae with Prawns

My mum used to make this dish for dinner parties, so it always has a special-occasion feel for me. I love the springiness of Korean sweet potato noodles (which, by the way, are gluten-free), but they sometimes get a little long and/or tangled. If that happens, just cut them with kitchen scissors after cooking and rinsing them. Traditionally, this dish is made with beef; here I’ve used prawns, but you can substitute any protein, including tofu, scallops or chicken.

Ingredients

SERVES 6

Noodles

Eggs

  • 1 tsp vegetable oil
  • Pinch of sea salt
  • 2 large eggs, lightly beaten with a splash of water

Prawns

  • 1 tbsp vegetable oil
  • 2 large cloves garlic, grated or finely chopped
  • 24 tiger prawns, peeled (including tails, if liked) and deveined, and patted dry
  • Sea salt
  • 1 tbsp mirin

 

Vegetables

 

  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 12 chestnut, button or shiitake mushrooms, destemmed and sliced
  • 1 large carrot, julienned
  • 1 (140 g/5 oz) pack baby spinach
  • 3 spring onions, cut into 5 cm (2 in) pieces

Sauce

To Serve

  • 1⁄2 spring onion, cut lengthways into thin strips, soaked in ice water until curled and then drained
  • Black sesame seeds

Method

FOR THE NOODLES

Bring a large pot of water to the boil. Add the noodles and cook according to the pack instructions until soft. Briefly rinse in cold water and then drain well. Transfer to a large bowl, toss with the soy sauce until coated and set aside.

FOR THE EGGS

In a medium non-stick frying pan, heat the oil over a medium heat. Beat the salt into the eggs, then add the egg mixture to the pan, swirling to evenly coat the base. Cook for about 2 minutes, without touching, until the egg is set but just barely browned on the base. Flip and continue to cook for a further 15–20 seconds until the base is set, again trying not to get too much colour on the egg. Slide onto a chopping board, carefully roll into a log and cut crossways into thin strips. Set the egg strips aside and wipe out the pan.

FOR THE PRAWNS

Add the oil to the frying pan and heat over a medium-high heat. Add the garlic and cook for 10 seconds, stirring frequently until fragrant. Don’t let the garlic brown. Add the prawns, season with salt and cook for 11⁄2 minutes, stirring frequently until the prawns are barely pink. Add the mirin and cook for 3 minutes, stirring frequently, until the prawns are cooked through. Transfer the prawn mixture to a bowl.

FOR THE VEGETABLES

In the same pan, heat the oil over a medium heat. Add the onion and cook for 1 minute, stirring frequently until slightly softened. Add any juices from the bowl of prawns and toss to coat. Add the mushrooms and carrot and cook until slightly softened. Add the spinach in handfuls, tossing with the other ingredients and adding more as it wilts. Cook for 2–3 minutes until all the spinach is wilted. Add the spring onions and drained noodles and toss together.

FOR THE SAUCE

Add the sugar, sesame oil, sesame seeds, soy sauce and salt to the pan. Toss well and cook for 2 minutes until the noodles are heated through and glossy. Add the egg strips and prawns and gently toss.

Transfer to a platter, top with the spring onion curls and sesame seeds and serve immediately

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Social media

@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

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

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood4 days ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes5 days ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

#JudyJooChef #JudyJoo #WhatIEatInADay #HenleyRoyalRegatta #GenesisUK #SeoulBird #WomenInFood #BritishSummer #LuxuryEats #ChefLife #RegattaStyle #CaviarOnEverything #BYOCaviar6 days ago via Instagram
@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 #FoodFeature1 week ago via Instagram
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