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@judyjoochef Instagram profile imageJanuary is a good time to return to foods that nourish from the inside out. Kimchi has been part of Korean kitchens for generations…not as a trend, but as everyday nourishment. Did you know?
Kimchi is naturally fermented and rich in beneficial bacteria, often referred to as lactobacillus, which supports gut health. It’s also a good source of fibre and contains vitamins A, B and C, along with antioxidants from ingredients like garlic, ginger and chilli. Lovely to see this classic featured in @sainsburysmag Healthy Eating, and to see kimchi highlighted as part of their health trends for the year ahead. A reminder that eating well doesn’t have to be complicated. #kimchi #fermentation #koreanfood #guthealth #healthyrecipes3 hours ago via Instagram
@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen. Today, I’m making my take on the internet-famous “Marry Me Chicken” with a Korean twist. 🍗🔥 The original version went viral for its rich, garlicky cream sauce that is worthy of a proposal. My remix brings together Italian-American comfort and Korean spice: tender chicken cutlets simmered in a creamy, gochujang sauce that clings to every bite. It’s cozy, a little spicy, deeply craveable, and perfect for a weeknight dinner or a date night in. Comment MARRY ME to get the full details ⤵️ Ingredients: @koreafoodsuk @seoulplaza_koreafoods Makeup: @jonesroadbeauty #MarryMeChicken #KoreanFood #DinnerRecipes #ComfortFood #Korea1 day ago via Instagram
@judyjoochef Instagram profile imageAd. One of Korea’s most iconic dishes: Bibimbap. 🇰🇷✨ A colorful, balanced bowl of rice, veggies, egg, and a sweet savory gochujang sauce mixed together for that perfect harmony of flavors and textures. 🥢🌈 Here’s a bit of backstory: Bibimbap literally means “mixed rice,” and myth and lore says that it originally began as a clever way to use up assorted leftovers, a thrifty tradition that evolved into one of Korea’s most beloved and beautiful dishes. Over time, it became an art form, often served in sizzling stone bowls (dolsot bibimbap) that keep the rice crackling hot at the table. 🔥🍚 Today it’s a symbol of balance and wellbeing, with each color representing a different element and nutrient, creating harmony in a single bowl. SERVES 4 Ingredients: For the ‘Triple B’ Sauce 110g gochujang (Korean chilli paste) 2 tbsp mirim 11/3 tbsp roasted sesame seeds 11/3 tbsp roasted sesame oil 3 tbsp finely chopped spring onions For the Bibimbap 1 tbsp roasted sesame oil 800g steamed short-grain white rice vegetable or other neutral oil, for cooking 100g bean sprouts (tails and any brown pieces removed) ½ courgette, halved lengthwise, then very sliced on a mandoline 1 carrot, peeled and julienned 180g spinach 4 shiitake mushrooms, destemmed and cut into 5mm slices 115g cabbage kimchi, drained and cut into 2cm pieces 1 large egg sea or kosher salt To Serve roasted sesame seeds ✨ Shop all the ingredients and my cookbook in the Korean Aisle on @ocadouk. 🇰🇷🛒 #KoreanFood #FoodTok #EasyRecipes #Foodie #FoodLover2 days ago via Instagram
@judyjoochef Instagram profile imageWelcome back to the K-Viral Kitchen. Today, I’m making one of my ultimate comfort dishes: a Korean-style egg custard soufflé, also known as gyeranjjim...but with a breakfast twist! 🥚✨ If you’ve ever been to a Korean BBQ, you’ve probably had this popular banchan (side dish) arrive at the table still bubbling in a hot stone pot. Soft, fluffy, and deeply comforting. It is usually just made with eggs and broth, but this version gets a cozy twist with crispy bacon and cheese, but keeps that same silky, steamed texture that makes it so satisfying. Warm, savory, and perfect for easing into the new year, whether on its own or alongside grilled meats, this is comfort in a bowl. Would you add cheese to your steamed eggs? Let me know ⤵️ Comment Eggs for the recipe! Ingredients: @koreafoodsuk @seoulplaza_koreafoods Makeup: @jonesroadbeauty #Gyeranjjim #KoreanFood #ComfortFood #EggRecipes #Korean2 days ago via Instagram
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