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I like to serve this slaw with any of my barbecued meats, but it pairs especially well with Grilled Hanger Steak and Roasted Pork Belly Lettuce Wraps.


Serves 4

  • 60 ml (2 fl oz) mayonnaise, preferably Kewpie or a Korean brand
  • 2 tsp Korean apple vinegar (sagwa-shikcho) or rice vinegar
  • 1 tsp sugar
  • 1⁄2 tsp prepared Korean mustard (gyeoja) or English mustard
  • 1 small Granny Smith apple, peeled, cored and julienned
  • 1 small cucumber, deseeded and julienned
  • 115 g (4 oz) thinly sliced Cabbage Kimchi with liquid
  • Sea salt


In a medium bowl, stir together the mayonnaise, vinegar, sugar and mustard. Add the apple, cucumber and kimchi and toss with the dressing. Season with salt and refrigerate until cold before serving.

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@judyjoochef Instagram profile imageJap Chae noodles are totally habit forming with their toothsome springy texture and nutty roasted sesame oil.  I will throw in any seasonal vegetables— anything from sprouting broccoli, red onions, carrots, and wild garlic shoots. You can easily make this dish vegetarian or plant based, I love it with tofu and a medley of earthy wild mushrooms.  I sometimes even make a luxurious version with sea urchins and caviar. Yum! 
Recipe on my website 
#korea #korean #koreanfood #noodles #japchae #koreanfoodmadesimple #chefsofinstagram #chefs #chefslife #judyjoo #foodporn #food #foodphotography2 weeks ago via Instagram
@judyjoochef Instagram profile imageThank you @wolfandbadger 🙏🙏

Repost from @wolfandbadger @melodyrose_uk 
London based, Korean-American Chef, @judyjoochef is the founder of @seoulbirduk and has also recently joined the Food Council for @cityharvestlondon & @cityharvestnyc. ⁠
We caught up with her to talk all things food and philanthropy, plus she's also prepared an easy and heartwarming Spiced Butternut Squash Soup recipe, one of her staple dishes to see you through the winter months.⁠
Read the full piece and get the recipe via the link in bio 🔗2 weeks ago via Instagram