Seasoned Spinach

Siguemchi Namul

Mature spinach with its sweet purple roots has a heartier, meatier texture than its baby variety. My grandmother used to feed me small bites of this nutritious side dish with her fingers straight into my mouth while she was making it. She always mixed the spinach leaves with her hands to ensure the dressing was evenly coated.

Ingredients

Serves 4 (as a side dish)

  • 450g (1lb) mature spinach with stem and roots
  • sea salt

DRESSING

  • 2 tbsp roasted sesame oil
  • 1 tbsp soy sauce
  • 1 tsp spring onion, finely chopped
  • 1 tsp roasted sesame seeds, crushed
  • 1 tsp sagwa-shikcho (Korean apple vinegar)
  • 1 tsp brown sugar
  • 1 garlic clove, grated or finely chopped
  • black pepper, freshly ground

Method

Fill a large saucepan with water, salt well and bring to the boil. In a large bowl, prepare an ice bath. Rinse the spinach with cold water to remove any dirt, especially around the roots. Remove any hairs from the roots. Cut the spinach into 7cm (2.in) long pieces, keeping the purple roots intact. Split the roots in half horizontally and keep separately.

In a medium bowl, combine the dressing ingredients and stir until the sugar has dissolved. Set aside.

Blanch the spinach in two separate batches. In the boiling salt water, blanch the spinach stem and leaves until just wilted, about 1 minute, remove the spinach from the water and shock in the ice bath. Repeat with the spinach stem with roots, but cook for 1–2 minutes. Remove from the ice bath, drain well and gently squeeze out any excess water.

Gently loosen the clumps of spinach with your fingers and transfer to a bowl. Toss well with the dressing. Cover and chill for about an hour to allow the flavours to mellow before serving.

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Social media

@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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#JudyJoo #FoodTips #Seafood #LocalDining #ChefLife #Foodie #EatLikeALocal #CulinaryTips #FoodLovers #RestaurantTips5 days ago via Instagram
@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •
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#JudyJoo #Kalbi #FamilyMeals #BBCGoodFood #BBC #KoreanCuisine #SharedDining #CulinaryHeritage #FoodieFeature #ChefLife #InstaFood #CommunalEating #FoodForThought #GastronomicAdventures #CelebrityChefs #FoodWorld #ChefLife #CookingPassion #CulinaryArt #FoodLovers #CulinaryExcellence #ChefsOfInstagram #Korea #Korean #Koreanfood #KoreanCooking #koreanbbq #koreanfoodmadesimple1 week ago via Instagram
@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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