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@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 hours 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 #Korean23 hours ago via Instagram
@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 #Korean1 week 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.2 weeks ago via Instagram
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