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@judyjoochef Instagram profile imageI had the absolute best time cooking (and chatting!) at the National Geographic Traveller (UK) Food Festival last weekend. 

It was such a treat talking about my latest cookbook K-Quick — thank you to everyone who stopped by to chat and share your love for Korean food. 💛📚

Huge thanks to everyone who came to the Main Stage and stopped by the Speakers’ Corner — it was such a joy sharing the bold, punchy flavors of Korean cuisine with you all. 🇰🇷🔥

There’s nothing better than connecting through food — and this weekend was packed with global bites, good vibes, and so many fellow food lovers. I also loved wandering around and stopping by some of the incredible booths — so much inspiration in one place 🌍🍴

Special thanks to @faridazeynalova for such a fun conversation on stage — loved every minute!

And a big thank you to @natgeotraveluk for having me — what a line-up, what a crowd, what a festival. 

Until next time!

@natgeo @quartobooksuk @quartobooksus @whitelionpublishing 
#NGTFoodFestival #JudyJoo #JudyJooChef #kquick #KoreanSoulFood #TasteOfKorea #WomenInFood #FoodFestivalVibes #GlobalFlavours #FoodDemo #KoreanCooking15 hours ago via Instagram
@judyjoochef Instagram profile imageMark your calendars! 🗓️ AUG 24

I’ll be at @thebigfeastival on Sunday, August 24th cooking up bold Korean flavors and festival-ready bites.

Come hungry — and come say hi! 🇰🇷🔥

#BigFeastival #JudyJoo #JudyJooChef #KoreanRecipes #KoreanSoulFood #KoreanCooking #Korea #KoreanComfortFood #FestivalFood #WomenInFood #TasteOfKorea1 day ago via Instagram
@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Garlicky. Nutty. Savory. 

This speedy take on a Korean staple banchan is a side dish must-have 🌿✨

Spinach banchan is most commonly blanched, but I’m giving it a fast sauté for more depth and less fuss. Bonus: it gets even better the next day, if it lasts that long. 

Pile it onto a rice bowl, tuck it into a wrap/rice roll, or make a meal of it on its own!  (Yes, I have done this!) 

My mom used to make this banchan by the bucketful, and I’d devour mountains of it—convinced I’d turn Popeye-strong with every bite (yes, I know I’m dating myself with that reference). 

So tasty and full of nutritional goodness 🌿✨. Eating your greens has never been so easy! Swipe for the recipe — and bookmark for your next banchan spread!

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Serves 4
Prep time: 10 min | Total time: 15 min

Ingredients:
• 1 tbsp vegetable or neutral oil
• 450g (1 lb) spinach, stems trimmed
• 2 tbsp roasted sesame oil
• 1 tbsp soy sauce
• 1 tsp roasted sesame seeds, crushed
• 2 garlic cloves, grated
• 1 spring onion (scallion), thinly sliced
• Sea salt or kosher salt, to taste
• Freshly ground black pepper, to taste

How to make it:
1️⃣ In a large non-stick pan, heat neutral oil over medium-high. Add spinach and sauté for 4–5 minutes, until wilted.
2️⃣ Transfer spinach to a colander or sieve. Press out excess moisture with a spatula or wooden spoon.
3️⃣ In a mixing bowl, whisk together sesame oil, soy sauce, sesame seeds, garlic, scallion, salt & pepper.
4️⃣ Add spinach to the bowl and toss until well coated.
5️⃣ Serve warm, or chill and enjoy cold later!
✨ Pro tip: It gets even better the next day. Perfect tucked into kimbap, piled on rice, or eaten straight from the fridge.

@quartobooksuk @quartobooksus @whitelionpublishing 
 #JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #SpinachBanchan #SigeumchiNamul #KoreanSides #HealthyKoreanFood5 days ago via Instagram
@judyjoochef Instagram profile imageThrilled to see K-Quick featured in the latest issue of @veganfoodandliving! 💥Thank you!

Two quick & flavor-packed dishes straight from the book to your table:

🧄 Crispy tofu with sticky-sweet Korean BBQ glaze 
🥒 Spicy pickled cucumbers — perfect as a barchan or a bold BBQ side 

Both are packed with flavor, plant-based, and come together in no time. And honestly? The cukes taste even better the next day, and are the MVP in my fridge. And, the tofu is my go to feel good no fuss lunch. 

The beauty of Korean food? A lot of it just happens to be plant-based—bold, punchy, umami filled, and satisfying without needing meat or dairy to carry the flavor. 

📚 You can find the full recipes in K-Quick, or grab a copy of the mag to cook along with me.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood  #KoreanCooking #korea #KoreanComfortFood #VeganKorean #QuickKorean #TofuDoneRight #PickledEverything #WomenInFood #PlantBasedChef #VeganFoodAndLiving6 days ago via Instagram
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