This medicinal soup can give you an energizing lift and immunity boost. Ginseng has numerous health benefits and this soup is known as the ‘Korean penicillin’. Whenever I’m feeling under the weather, I’ll make this and feel warm and cosy in no time. If you use the dried ginseng root, there’s no need for the tea, and vice versa, but I have used both together and the result is truly lovely. Find the wishbones when eating this soup and make the dish extra magical by making a wish!


Korean ginseng, also known as Panax ginseng, is renowned for its high quality and for being the most nutritious. I like to use dried Korean red ginseng when possible. It undergoes a process of steaming and ageing, which creates new nutrients that are believed to prevent cancer and obesity. That said, feel free to substitute any quality fresh ginseng in this soup – it’s much cheaper and easier to find. In place of the dried, use twice as many small fresh ginseng roots.

Cooked chestnuts are often sold in Asian markets in small vacuum- packed bags. Jarred cooked chestnuts are widely available and can be found online. For this recipe, you can also use raw chestnuts that you’ve roasted, boiled or steamed yourself.




  • 10 (3 g/1⁄8 oz) packs Korean red ginseng tea
  • 4 large cloves garlic
  • 3 jujube dates, or 15 goji berries
  • 3 pieces dried Korean red ginseng (optional) 2 cooked chestnuts, peeled (optional)
  • 20 g (7 oz) uncooked sweet rice
  • 2 poussin (about 900 g/2 lb each)
  • Dried chilli threads (silgochu)
  • Handful of fresh pea shoots (optional)
  • Black sesame seeds
  • Toasted sesame oil
  • Sea salt and freshly ground black pepper



  1. Bring 1 litre (13⁄4 Pints) water to the boil in a small pan. Add the tea and stir until the powder has dissolved; set aside.
  2. Put 2 cloves of garlic, 1 jujube date (or 10 goji berries), 1 piece ginseng (if using), 1 chestnut (if using) and 2 tablespoons of rice into the cavity of each bird. Skewer the cavities closed with a cocktail stick. Put the remaining 150 g (51⁄2 oz) rice in a double layer of muslin with the remaining jujube date (or 5 goji berries) and 1 piece ginseng (if using). Tie the cloth closed, but leave space for the rice to expand.
  3. Put the poussin and the rice bag into a large, wide, heavy-based pot. Pour the tea over the poussin, top up with enough water to cover, if needed, and bring to the boil over a high heat. Reduce the heat to a simmer, and cook for about 2 hours, occasional- ly skimming off any fat that comes to the surface, until the poussin are cooked through and the legs pull away from the body easily when tugged.
  4. Carefully transfer the poussin to two bowls and divide the broth between them. Top the poussin with chilli threads and the pea shoots, some black sesame seeds and a drizzle of sesame oil. Unwrap the rice and serve in a separate bowl, sprinkled with more black sesame seeds, if you like. Serve the soup with salt and pepper.

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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!

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@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.

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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 - link in bio!
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