SPICY LETTUCE WRAP SAUCE (GOCHUJANG SSAMJANG)

Use this sauce for BBQ Beef Short Ribs or any barbecued meat in general. It also does wonders when stirred into regular mayo. I serve this combo with Chicken Skewers and everything from French fries to crudités. This is the best hot sauce ever, and I find myself wanting to smear it on everything.

Ingredients

Makes about 350 ML (12 FL OZ)

  • 130 g (41⁄2 oz) doenjang (Korean soya bean paste)
  • 35 g (11⁄4 oz) gochujang (Korean chilli paste)
  • 60 ml (2 fl oz) mirin
  • 2 tbsp roasted sesame seeds
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, grated or finely chopped
  • 2 spring onions, thinly sliced on an angle

Method

  1. In a small bowl whisk together all the ingredients until smooth. Cover and store in the fridge if not using immediately.

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Crispy Mushroom & Spring Onion Pancake Bacon Egg & Cheese Sando

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@judyjoochef Instagram profile imageHappy holidays everyone and welcome back to the K-Viral Kitchen. Today, I’m giving New York’s most iconic breakfast a Seoul-ful remix. Meet the Crispy Mushroom & Spring Onion Pancake Bacon, Egg & Cheese Sando. 🥪🔥 New Yorkers take their Bacon, Egg & Cheese (BEC) seriously, and this one doesn’t mess around. 
Golden, savory mushroom & spring onion pajeon stand in for the classic roll, layered with smoky bacon, a runny egg, and melty cheese. Inspired by the city’s favorite grab-and-go bodega breakfasts + those viral scallion pancake sandwiches, this BEC is the best of both worlds. Crispy, cheesy, smoky, with that unmistakable umami crunch… breakfast, but better. Would you swap your bread roll for pajeon? ⤵️ Comment BEC for the recipe 🥓🍳 
#BEC #KoreanFood #BreakfastSandwich #Korea #Korean4 days ago via Instagram
@judyjoochef Instagram profile imageTteokbokki everywhere? Not a surprise. As we head into a new year, global food trends are leaning into sweet-spicy flavors, nostalgic comfort, and dishes rooted in everyday culture. Tteokbokki sits right at that intersection. From its chewy rice cakes to its bold, warming sauce, this is Korean street food that’s always been craveable even long before it became a trend. Trends may spotlight it, but this is food with history. Did you know? Tteokbokki was recently named one of the global food trends to watch in a @natgeotravel feature.1 week ago via Instagram
@judyjoochef Instagram profile imageAd. Korean food is so much more than trends. It’s about everyday life, care, and food that’s meant to be shared. Kimchi isn’t something we eat once in a while…it’s on the table year-round, passed down through generations and made with intention. I loved being part of this thoughtful piece exploring how Korean food is finding its place in the UK, not by competing with other cuisines, but by being understood on its own terms. Grateful to be part of this exploration of Korean food and culture in the UK, in partnership with @ocadouk. Thank you to @bbcnews and @jijiyoung.tv for telling this story so beautifully. Read the full article via link in bio. @koreafoods @seoulplaza2 weeks ago via Instagram
@judyjoochef Instagram profile imageHoliday heat, fierce talent, and the Great 8 chefs battling for the Final Four…this episode had it all. 🎄🔥 I had so much fun judging Tournament of Champions: All-Star Christmas alongside host @guyfieri and fellow judges @jacquestorres & @conantnyc. If you missed the episode last week, you can catch up on @FoodNetwork @HBOMax @DiscoveryPlus. #TournamentOfChampions #AllStarChristmas3 weeks ago via Instagram
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