Seafood

Baked Ginger Salt Sea Bass

Battered Fish and Chips with Kimchi Mayo

Cedar Plank Grilled Mustard Salmon

Chamchi Keto Gimbap (Tuna Keto Rice Rolls)

Chungmu Kimbap (Mini Rice Rolls with Spicy Radish Salad & Squid)

GOCHUJANG SALMON WITH MULTI GRAIN RICE

INSTANT NOODLES WITH SPICY RICE CAKES AND FISH CAKES (Ra-bokki)

Jap Chae with Prawns

Pan Fried Salmon, Sweet and Spicy Green Chili Soy Glaze with Sautéed Garlic Asian Vegetables

Prawns in chili with asparagus

PRAWNS WITH CHO-JANG

Sea Cucumber with Prawns

SEAFOOD PANCAKES

Spicy Mussels with Bacon

Spicy Ramyun noodles with Prawns

Browse all recipes

Facebook Twitter Instagram

Social media

@judyjoochef Instagram profile imageGrowing up, cooking in my house was gloriously chaotic– and I wouldn’t have it any other way. I sat down with @sunday.post to talk about those memories, my unexpected path from Columbia Engineering to the kitchen, and why Korean food is finally having its moment.  Now that Korean flavors are more accessible than ever, I’m excited to show how simple and imaginative they can be. Check out the Sunday Post to read the full story. #foodstories #koreanchef #hallyufood5 hours ago via Instagram
@judyjoochef Instagram profile imageWelcome back to K-Viral Kitchen. Today, I’m serving up a quick, easy Korean inspired healthy “cheesecake” with just three ingredients 🍰 🤍 Perfect for when you just want dessert without the baking and the fuss. Tangy Greek yogurt swirled with yujacha (Korean citron fruit honey tea), filled with Lotte Butter Coconut Biscuits that soften overnight into the most satisfying cheesecake-like crust. Creamy, citrusy, lightly sweet, and just the right amount of texture.🍋🍯 Fun fact: Yujacha (Yuja = citron fruit/ yuzu, cha = tea) has been used in Korean cuisine for centuries, traditionally as a warming winter tea and remedy, prized for its high vitamin C content and deliciously floral citrus flavor. Here, it’s adding that extra sweetness to your late night snack. RECIPE (Serves 3–4): 2 cups full-fat Greek yogurt ⅓ cup yujacha 4–6 Lotte Butter Coconut Biscuits Procedure: Spoon the yogurt into a jar or bowl. Swirl in the yujacha, keeping visible ribbons. Tuck in the biscuits, cover and refrigerate overnight, or eat right away. That’s it! What’ll be your go-to yoghurt and biscuit for this recipe? Glam: @jonesroadbeauty @lottesweetland @fage #koreanfood #kfood #cheesecake2 days ago via Instagram
@judyjoochef Instagram profile imageSome restaurants feed you dinner. Others feed the soul of a city. Dinner at Simpson’s in the Strand @simpsons1828 —a true London institution, where history is served as generously as the gravy. For generations, it has stood as one of the great guardians of the city’s dining scene: timeless hospitality, grand tradition, and the kind of theatre that never goes out of style. Tuxedoed waiters gliding through the room, silver trolleys arriving for glorious tableside carving, a charming sommelier with stories as rich as the wine list, and a menu that reads like delicious British folklore: duck faggots (yes, that’s a dish!), hearty meat pies, and of course that legendary rib roast worthy of its own fan club. In a city forever chasing the next new thing, this place reminds us why classics endure. Polished, proud, and unapologetically nostalgic—London dining at its most iconic. The great Jeremy King has done it again… in true style. @jeremyrbking #SimpsonsInTheStrand #LondonDining #london @fionasims1 week ago via Instagram
@judyjoochef Instagram profile imageNotting Hill nights done RIGHT 🍜✨ Slipped into a seriously under-the-radar spot—hidden *inside* a grocery store. Walking into @robinsramen, the London popup from head chef @robinkosuge, is an experience in itself. Heavy velvet curtains drawn, shelves disguised… step through and suddenly it’s all low-lit, intimate, and quietly buzzing. A little surreal, a lot special. Let’s get into it— Tuna tartare layered with crispy, golden shoestring fries and a luscious, velvety egg yolk sauce—rich, salty, crunchy, silky all at once. Daikon salad with ginger dressing = bright, zingy, deeply umami. Crisp textures, super refreshing… easily one of my favorite bites of the night. Then came the feast— Pork & lobster gyoza (juicy, slightly sweet) Prawn bao (pillowy soft homemade buns!) Monkfish cheek tempura (the best part of the fish, fried juicy tender) And THEN… the ramen stole the show!🍜 ⭐ Ultra luxe bowl with sweet Orkney scallops + a deeply comforting, slow-developed chicken broth—clean yet indulgent, layered with flavor. ⭐ Chicken charshu ramen with wontons—comforting, aromatic, with melt-in-your-mouth chicken and delicate parcels throughout. Every bowl felt thoughtfully balanced—light but rich with complexity, full of depth without being heavy, packed with little details to savor in every bite. Pro tip: maybe don’t sit too close to the curtain openings unless you’re into cheeky cold bum and back by the end of the meal. Finished with Okinawa black sugar ice cream—caramel-y, smoky sweetness, the perfect soft landing. A genuinely standout meal—creative, comforting, and quietly cool. Go now before the secret’s fully out 👀 #LondonEats #NottingHill #HiddenGemLondon #RamenObsessed #FoodieFinds LondonFoodScene NoodleHeaven EatLondon UnderTheRadar WorthTheTrip2 weeks ago via Instagram
Loading