Coming from North-Central New Jersey and New York City, I’ve been lucky to have had my share of latkes. Traditional Korean potato pancakes are different than Jewish latkes, using a much finer grating of the potatoes, which results in a softer texture. I’ve brought the two versions together in my Korean take on the classic fried potato pancakes with apple purée. My potato pancakes are crispy and have more potato integrity, but I’ve included Korean flavours as well as an Asian pear compote in lieu of applesauce. I think it marries the best of both worlds. I like to use a mixture of russet and Yukon Gold potatoes. The Russets provide crispness, while the Yukons have better potato flavour and lend a golden colour. I don’t peel either type. Feel free to serve with a traditional soy and onion dipping sauce as well, as pictured. 




  • 600 g (11⁄4 lb) Asian pears or other firm but ripe pears, peeled, cored and cut into 2.5 cm (1 in) pieces
  • 2 tbsp sugar
  • 1 tbsp fresh lemon juice
  • 1 (1 cm/1⁄2 in) knob fresh ginger, peeled and sliced
  • Pinch of sea salt


  • 450 g (1 lb) Russet and Yukon Gold potatoes, or similar, unpeeled (any ratio of the two types)
  • 1 onion, quartered
  • 2 tbsp potato starch
  • 1 tbsp crushed sesame seeds
  • 2 tsp gochugaru (Korean chilli flakes)
  • 1 tsp gochujang (Korean chilli paste)
  • 1 tsp sea salt, plus extra to finish
  • 2 large eggs, lightly beaten Vegetable oil, for frying




  1. In a small saucepan, combine all the compote ingredients and 2 tablespoons water and bring to the boil over a medium-high heat, stirring until the sugar has dissolved. Reduce the heat to maintain a simmer, stirring occasionally, until the fruit mashes easily with the back of a fork, about 20 minutes. Remove from the heat, discard the ginger and mash the mixture into a chunky sauce. (If you prefer a smooth sauce, purée the mixture in a food processor.) Set aside.



  1. In a food processor fitted with the medium grating disc, shred the potatoes and onion quarters, alternating between the two (the onion juices help keep the potatoes from discolor- ing). Alternatively, grate the potatoes and onion on the large holes of a box grater.
  2. Working in batches, take handfuls of the potato- onion mixture and squeeze out as much liquid as possible. (You can also wrap the mixture in kitchen paper and squeeze it out by twisting the ends of the paper, but I’ve always found it more effective and quicker to do it by hand.) Transfer the mixture to a large bowl, add the potato starch, sesame seeds, chilli flakes, chilli paste and salt, and toss together. Add the beaten eggs and mix well. Transfer the mixture to a fine-mesh sieve set over the bowl so any excess liquid can drain.
  3. In a large non-stick frying pan, heat 5 mm (1⁄4 in) of oil over a medium-high heat. Working in batches, put 2 rounded tablespoons of the mixture on a wide spatula and flatten it with your hand to form a 7.5 cm (3 in) wide pancake. Slide the pancake into the oil and cook until golden brown on the base, about 3 minutes. Flip and cook for a further 2–3 minutes until the other side is golden brown and cooked through. Transfer to a wire rack or kitchen paper-lined plate to drain. Season immediately with a little salt. Repeat with the remaining mixture, adding more oil to the pan as needed.
  4. Serve pancakes hot with your dipping sauce.


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@judyjoochef Instagram profile imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out usmagazine.com
Thank you @toryburch for my stellar outfit!
#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth5 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)17 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
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@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch? 


#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram