Pea and Edamame Dip

Ingredients

Makes 4 servings

  • 6oz / 170g bag of frozen edamame beans (soy beans), cooked according to package instructions and deshelled
  • 6oz / 170g bag of frozen peas, thawed
  • ¼ cup / 60mL unsweetened almond milk, or soy milk
  • ¼ cup / 60mL extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 3 sprigs fresh basil, or to taste
  • Salt and white pepper to taste
  • Fresh sprigs of basil to garnish

Serve with toasted pita chips, fresh vegetables (carrots, radishes, celery, etc.)

Method

  1. In a large blender, tip in the edamame beans, peas, almond milk, olive oil, lemon juice, and basil. Blend thoroughly until smooth. Add more almond milk, if necessary, to create the consistency you like. Season with salt and white pepper to taste, garnish with a sprig of basil. Serve immediately with pita chips and crudité.

 

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Chicken and Mushroom Juk (Korean Rice Porridge) With Kimchi

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@judyjoochef Instagram profile imageLet’s sip our way through K-Viral Kitchen — this one’s a certified Seoul college campus legend. 🍇🍶💥 The name started as a bit of a tongue-twister: Bokbunja-ju (black raspberry wine) + Soju (Korea’s firewater) + Cider (Korean lemon-lime soda aka Chilsung Cider by Lotte). Put it all together and you get Bok-soju-“sa” (for cider). But after a few rounds — and a little campus slang — it got shortened to the snappier Bok-so-sa. Bok-so-sa is a fizzy, fruity soju soda bomb that first went viral in a tiny Chungmuro pub, where the walls are lined with empty Bokbunja wine labels. One bottle, one label — and now the whole place is covered in memories. Made with Bokbunja-ju (Korean black raspberry wine), it’s bold, bubbly, and way too easy to drink. Don’t let the fizz fool you — this one sneaks up fast. Here’s the mix: 🍇 1 bottle Bokbunja-ju (Korean black raspberry wine) 🍶 ½ bottle plain soju @jinro_global @jinro.uk 🥤 500ml Sprite (or sparkling lemonade) @sprite ✨ Optional add-ins: fresh berries, lemon slices, mint — for that extra flex Stir gently (never shake — you’ll lose the sparkle) and serve chilled. Bonus points if you peel the label and stick it on the wall — it’s tradition! 📍 Ingredients via @koreafoodsuk 💄 Glam by @jonesroadbeauty & @justbobbidotcom 👩🏻‍🍳 Pro tip: Use chilled bottles for max fizz + ruby-red sparkle. 📌 Save this for your next party trick 👯‍♀️ Tag your drinking crew — this one’s made for sharing #KviralKitchen #BokSoSa #SojuBomb #KoreanCocktail #BlackRaspberryWine #BokbunjaJu #SojuSpritz #SeoulNightlife #EasyCocktails #DrinkTok #JudyJoo #JudyJooChef #KBarCulture #ChungmuroClassic #DrinksThatBrokeTheInternet #PartyDrinks #KoreanBarHack #FruityFizz #SojuSzn #WomenInFood #KRecipeReel3 hours ago via Instagram
@judyjoochef Instagram profile imageEvery stall has a story — and every face has fed a city. 🥬🌶️🐟 For me, Korean markets have always been the heartbeat of the cuisine. Everywhere you look, there’s movement and life: women neatly packing bundles of vegetables, bottling golden sesame oil, and scooping out rich gochujang and doenjang. A few steps away, fruit sellers stack seasonal peaches and vibrant melons beside piles of fresh greens. Down the row, fishmongers expertly fillet the day’s catch, while others build mountains of fiery red chilis — and sometimes, you’ll even spot a vendor catching a quick nap between customers. After the Korean War, women known as ajummas (아줌마) became the backbone of these markets. They weren’t just selling food — they were feeding families, supporting communities, and keeping traditions alive during some of the country’s hardest years. Alongside them, men worked as butchers, fishermen, and produce sellers — roles often passed down through families, keeping skills alive from one generation to the next. Even now, in the age of supermarkets and delivery apps, these markets endure. People come not just for the freshest fish or the ripest fruit — but for the trust, the stories, and the familiar faces that keep them coming back. That, to me, is the true magic of Korea’s markets: the people who bring them to life every single day. ❤️ @visitkorea.uk 🇰🇷 #JudyJoo #JudyJooChef #KoreanFood #TasteOfKorea #KoreanCulture #KoreaTravel #FacesOfTheMarket #MarketLife #StreetFood #WomenInFood #ChefsOfInstagram #AsianFoodLover #FoodieReels #SeoulEats #VisitKorea #SeoulMarket #KoreanCuisine #EatTheWorld #FoodieAdventures #GlobalFoodie5 days ago via Instagram
@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook! Zingy. Crunchy. Instant gratification kimchi 🥬💫 This fresh kimchi is bright and bold — no fermentation time required. A perfect sidekick to your BBQ lineup or banchan spread.  Make it once, crave it every day. My mom used to whip up this vibrant little number every sweltering summer. I can still picture her—elbow-deep in a giant blue plastic tub, wearing those signature Korean hot-pink rubber gloves, tossing cabbage like a pro. This salad packs a punch that could wake up even the laziest heatwave afternoon.  Find the recipe below — perfect for your next BBQ 🥬 💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection! #AD 
@quartobooksuk @quartobooksus @whitelionpublishing
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #QuickKimchi #Geotjeori #CabbageSalad #Kimchi #FreshKimchi Fresh Cabbage Kimchi Salad (Baechu Geotjeori) 
Ingredients (Serves 2–3):
• 1kg (2lb) baechu (Chinese leaf/Napa cabbage)
• 1 tbsp coarse sea or kosher salt
• 25g (¼ cup) gochugaru (Korean chilli flakes)
• 1 tbsp caster sugar
• 1 tbsp saeu-jeot (salted shrimp), or to taste 
• 1 tbsp fish sauce, or to taste 
• 1 tbsp grated garlic
• ½ brown onion, thinly sliced (5mm / ¼in)
• 3 spring onions, halved lengthwise & cut into 5cm (2in) pieces To Serve:
• Drizzle of roasted sesame oil (optional) Method:
1️⃣ Trim the base of the cabbage, wash thoroughly, discard wilted leaves, and cut into ~5cm (2in) pieces.
2️⃣ Place cabbage in a colander over a bowl. Toss with salt and let sit 10 min.
3️⃣ Meanwhile, in a separate bowl, mix gochugaru, sugar, saeu-jeot, fish sauce, and garlic.
4️⃣ After 10 min, drain any liquid from the cabbage.
5️⃣ Add the sauce mixture, onion, and spring onions. Toss well.
6️⃣ Drizzle with sesame oil (if using) and serve immediately.6 days ago via Instagram
@judyjoochef Instagram profile imageRolling into K-Viral Kitchen with a protein packed glow-up: Chamchi (Tuna) Keto-Gimbap @judyjoochef style 🥢💛  No rice, no problem — this keto-friendly roll swaps steamed rice for silky egg crepe (jidan), and still delivers all the flavor of a classic gimbap — a genius hack that’s gone viral in Korea.   Here’s what’s inside: 🍳 Paper-thin egg strips
 🥒 Salted fresh cucumber + sautéed sweet carrot
 🐟 Creamy tuna mayo 
 🥬 Pickled tangy radish + herby perilla leaves (if you’ve got it!)
 🌿 Wrapped in seaweed and brushed with nutty sesame oil for that glossy finish Low-carb, big flavor. A lunchbox hero turned meal-prep MVP.  📍 Ingredients via @koreafoodsuk 
 💄 Glam by @jonesroadbeauty & @justbobbidotcom 
 👩🏻‍🍳 Pro tip: Oil your knife for that picture-perfect slice. 💬 Comment “KETO” and I’ll DM you the recipe!
 📌 Save this for your next lunch idea
 👯‍♀️ Tag a friend who’s always on the clean-eating grind  #KviralKitchen #KetoGimbap #ChamchiGimbap #LowCarbEats #KoreanFoodRemix #TunaMayoRoll #RiceFreeGimbap #HealthyKoreanFood #EasyKoreanRecipe #MealPrepGoals #EggCrepeRolls #DishesThatBrokeTheInternet #JudyJoo #JudyJooChef #QuickHealthyMeals #GimbapGlowUp #savethisrecipe2 weeks ago via Instagram
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