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.





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


  • 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




  • 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


To Serve

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



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.


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.


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.


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.


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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@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •

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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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