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@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen. Today I’m bringing you a new creation from my kitchen — Churro inspired Tteok…the mash-up you didn’t know you needed. 🍡✨ Crispy, chewy Korean rice cakes fried to golden perfection & rolled in cinnamon sugar. And the best part? Dipping them into a warm, spicy-sweet gochujang caramel. I wanted something festive, fun, and a little unexpected for the holidays…so I dreamed up this mash-up. A little Korean chew meets a little Spanish sweetness. A holiday treat with a cross-cultural twist. Crispy outside, chewy inside, sweet heat in every bite. Pure comfort with a Seoul-ful kick. 💛 Tell me your favorite holiday dessert in the comments ⤵️ #ViralDesserts #KoreanFood #Recipes #Korean6 hours ago via Instagram
@judyjoochef Instagram profile imageAd. POV: It’s Kimjang season 🥬✨ Every autumn, families in Korea gather to make and share kimchi for the winter ahead — a tradition called Kimjang (김장), the ritual of making kimchi together. 🇰🇷 A tradition so meaningful it was recognized by UNESCO as an Intangible Cultural Heritage of Humanity. Celebrating family, community, and culture through food. 💛 To mark the launch of @ocadouk’s new Korean Food Aisle, I hosted a Kimjang Masterclass at home. Sharing my kimchi recipe, cooking & eating with friends, and celebrating the soul of Korean cuisine. 🥬✨ Kimchi isn’t just cooking… it’s a cultural ritual. It’s food, love, and community all in one jar. 💕 The beauty of kimchi is that it’s endlessly versatile. There are over 250 official varieties. You can kimchi anything: cucumber, cauliflower, even broccoli! The secret lies in gochugaru: Korean chili flakes that are smoky, slightly sweet, and deeply umami. 🌶️ Kimjang reminds us that food is more than flavor…it’s love, legacy, and connection, passed down through generations. 🥂 Did you know? Kimchi is a probiotic powerhouse: rich in vitamins A, B, and C, and packed with healthy bacteria that support gut health and immunity. A big thank you to @koreafoodsuk and @seoulplaza_koreafoods for providing the authentic Korean ingredients that made it all possible, and to @josephjosephofficial, @kilneruk, and @kitchenaid_uk for the beautiful tools and kitchen essentials that brought the experience to life. 💕 #AD #Kimjang #Kimchi #KoreanFood #seoulplaza #Fermentation4 days ago via Instagram
@judyjoochef Instagram profile imageThe martini is getting a spicy glow-up. 🍸🔥 From Caprese salads turned into martinis to green curry and saffron-spiced twists. Bartenders everywhere are shaking things up.  So of course, I had to make my own version. 🇰🇷 Meet the Dirty Kimchi Martini…bold, briny, and just the right amount of rebellious.  Instead of olive brine, I’m using kimchi brine for that spicy-tangy kick and hit of umami you won’t forget.  Shaken with soju and a splash of dry vermouth, rimmed with gochugaru, and topped with cucumber kimchi.  Savory. Spicy. Seoul-fully sippable. ✨ The kind of cocktail that sparks conversation. Perfect with your favorite salty snack or when you want to impress your foodie friends. Drop a “🍸” if you’d try it!👇 #KoreanFood #FoodieLife #Mixology #DrinkTok #Korea1 week ago via Instagram
@judyjoochef Instagram profile imageAd. Crispy, golden, and packed with Seoul. 🍗🔥 @ocadouk just launched a Korean aisle with some of my favorite ingredients and I couldn’t be more excited!  🇰🇷 To mark this moment, I had to share my Korean Fried Chicken (or Dak Gangjeong) recipe. This dish is famous for its shatteringly thin, crispy crust and addictive sweet-spicy glaze. At my restaurant @SeoulBirdUK, it’s our signature. Unlike Western-style fried chicken, this version uses a wet batter for that ultra-crisp, glossy coating. It’s this signature texture that’s made Korean Fried Chicken a global sensation.  Then comes the magic: gochujang, Korea’s fermented chili paste made from chili flakes, soybeans, and glutinous rice—the secret to its deep, savory heat. 🤫 Serves 4 Ingredients: 900g boneless skin-on chicken thighs (or skinless), cut into 2.5cm pieces 125g potato starch 1.5–2.6l vegetable or other neutral oil For the Batter Mix 90g potato starch 30g plain lour 2½ tsp onion powder 2½ tsp garlic powder ½ tsp baking powder 1 tbsp sea or kosher salt For the Spicy Chicken Sauce 2 tbsp gochujang (Korean chilli paste) 2 tbsp runny honey, to taste 65ml soy sauce 2 tbsp light brown sugar 1 tbsp rice vinegar 1 tbsp grated garlic 1 tbsp roasted sesame oil To Serve 1 spring onion, thinly sliced 1 red chilli, thinly sliced Watch the video for the method and ask any questions in the comments 💜  ✨ Full recipe in my book K-Quick (which you can also get on Ocado!)  #KQuick #KoreanFood #Gochujang #SeoulfulEats #KoreanFriedChicken #Chimaek1 week ago via Instagram
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