Books

Learn, taste and discover the flavours of Korea with chef Judy Joo.

Judy Joo’s Korean Soul Food

‘I love Korean food, and to all those that think that it’s just about kimchi…think again! Judy is a master in the kitchen, her passion and straightforward, easy recipes are inspirational and delicious. From the classics through to street food, and some very clever fusion cooking, this book is a beauty – full of heart-warming food for the adventurous eater.’

– Michel Roux Jr

Korean Soul Food cover

Fresh from the success of Korean Food Made Simple, chef Judy Joo is back with a brand new collection of recipes that celebrate the joys of Korean comfort food and get straight to the heart and soul of the kitchen. Drawing on her own heritage and international experience, Judy presents recipes that appeal to everyone, from street food to snacks and sharing plates, kimchi to Ko-Mex fusion food, and dumplings to dessert. Through clear, easy-to-understand recipes and gorgeous photography, Judy will help you master the basics before putting her signature fun, unexpected twist on the classics, including Philly Cheesesteak dumplings and a Full English–inspired Bibimbap bowl.

With over 100 recipes, helpful glossaries and tips on how to stock the perfect Korean store cupboard, there’s something for amateur chefs and accomplished home cooks alike. So much more than rice and fried chicken, these truly unique recipes are simple, delicious and will have everyone clamouring for more.

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‘Judy Joo captures the flavors and the heart of Korean food and switches things up just enough to make them accessible and familiar, but not so much that you lose the soul of the recipe. It’s an art!’

– Sunny Anderson

 

 

Korean Food Made Simple

Korean Food Made Simple cover

125 simple Korean recipes from the host of the Cooking Channel television show of the same name

In Korean Food Made Simple, Judy Joo, host of the Cooking Channel’s show of the same name and Food Network regular, brings Korean food to the masses, proving that it’s fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook.

The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas.

In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judy’s bold and exciting recipes are go-tos for making it at home.

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@judyjoochef Instagram profile imageMore from my South America adventure ✨ After Peru, we headed to Argentina and Brazil to finally see Iguazu Falls—a place I’ve been quietly (okay, obsessively) dreaming about for years. One of the New Seven Wonders of Nature, and the world’s largest waterfall system, Iguazu is made up of more than 275 cascades plunging up to 82 meters on the Argentina–Brazil border. And in rainy season? The water volume can swell to 7.5 times its usual flow—up to 3.4 million gallons every second. Translation: every other waterfall now feels like a kitchen tap. Seeing Iguazu in person was jaw-dropping, humbling, and wildly emotional. Truly one of the most extraordinary natural sights I’ve ever experienced—and absolutely worthy of a prime spot on everyone’s bucket list. Do both sides if you can: Argentina immerses you inside the falls, while Brazil gives you sweeping panoramas—and private boat and helicopter tours you can’t do on the Argentine side. We stayed at the exceptional Awasi Iguazú @awasiexperience (a longtime favorite since Patagonia, and yes—another Relais & Châteaux gem). Awasi’s bespoke approach is next level: your own private guide and vehicle, daily excursions tailored exactly to what you want, plus private after-hours access to the park and train to Devil’s Throat—meaning we experienced the falls without the crowds. Absolute magic. Evenings were spent dining outdoors on an open terrace, listening to the jungle’s nightly symphony—birds, frogs, cicadas all chiming in. The food was fantastic, the atmosphere unforgettable, and I even spotted my very first toucan in the wild. Pure joy. Huge thank you to Cazenove+Lloyd @cazenove_and_loyd for seamlessly handling every detail of the journey—and special gratitude to @beckyfenn87 for saving the day when our flights were canceled and rerouted with calm, grace, and superhero efficiency. The music for this reel is from The Mission, filmed on location at the falls and starring Robert De Niro and Jeremy Irons. The score—by the legendary Ennio Morricone—has long been one of my favorites, and hearing it while standing before those falls felt perfectly, powerfully full-circle. #judyjoo #travel #iguazu #bucketlisttravel1 week ago via Instagram
@judyjoochef Instagram profile imageMore from my Peru journey—and this chapter was pure magic. My trip was beautifully planned by Cazenove+Lloyd @cazenove_and_loyd, and I soaked up every moment exploring the Sacred Valley, set high at 9,200 feet and overflowing with jaw-dropping views, ancient history, and quiet moments of wonder. We wandered through the remarkable Maras Salt Mines, carved directly into the valley—where mineral-rich mountain stones naturally yield salt prized for its purity, minerals, and superior taste. Nearby, ancient Incan ruins reveal that ingenious tiered agricultural engineering, both a necessity and a marvel to behold. We stayed at the utterly divine Sol y Luna Hotel @solylunahotel—tucked into the valley and surrounded by lush gardens where hummingbirds and butterflies seem to appear on cue. The food was a true highlight (Relais & Châteaux always gets it right), with soulful local specialties (Cuy!) alongside a few comforting standbys—yes, a soy milk latte always finds me! Visiting the Sol y Luna Foundation @solylunafoundation, which includes a school and “orphanage” (the kids are not technically orphans, but they have very challenging home situations), was incredibly moving. I fell in love with some of the children—especially those who simply wanted to be held. I also had the chance to indulge in a traditional Pachamanca lunch at @Las_Qolqas (a charming eco glamping haven)—one of the Andes’ most meaningful culinary rituals. Pachamanca, which means “earth pot” in Quechua, is both a dish and an ancient cooking method: marinated meats like lamb, pork, and chicken, along with potatoes, corn, and beans, are layered with aromatic herbs such as huacatay, wrapped in leaves, and slow-cooked underground over hot stones. The result is unforgettable—smoky, tender, and infused with deep, earthy flavors that truly reflect the land. Add long hikes, an adventurous off-road bike ride alongside a roaring river through the mud, and days filled with delicious meals, muddy shoes, and endless smiles, and I had a Sacred Valley experience I’ll never forget. #travelgram #peru #judyjoo #cheflife @beckyfenn871 week ago via Instagram
@judyjoochef Instagram profile imageMy journey through Peru continued from the Amazon rainforest to Machu Picchu and Cusco—a chapter I’ve been dreaming about for a very long time. There is something deeply satisfying about finally ticking off a true bucket-list moment, and Machu Picchu delivers on *every* promise. It is absolutely worth the hype—and the effort it takes to get there. The journey alone feels epic: a two-hour panoramic train ride, followed by a slightly harrowing 30-minute bus climb up the mountain, all switchbacks and hairpin turns. And then, of course, you hike. You climb. You work for it. And only then are you rewarded with a view of truly epic proportions. Standing there, it’s impossible not to marvel at the Incas—their advanced engineering, the precision, the mystery of how and why they built this breathtaking city in the clouds. With no written language, we’ll never fully know their story, but the beauty and ingenuity speak volumes. In Cusco, we stayed at the exquisite Belmond Palacio Nazarenas @belmondpalacionazarenas @belmond —a converted convent filled with atmospheric corridors and tranquil courtyards. Our room blended old-world charm with thoughtful modern comforts—oxygen pumped in at night (Cusco sits at 11,000 feet), hot water bottles tucked into the bed, and food that was genuinely swoon-worthy. Breakfast was a daily joy: freshly baked breads and croissants that could rival Paris, paired with locally brewed Peruvian coffee—instant happiness. Dinner was equally memorable, with dishes by Pía León @pialeonkjolle, weaving local ingredients into refined, soul-warming plates. The spa was pure bliss and exactly what my feet and legs needed after long days of hiking. Cusco ended up being one of my favorite cities of the entire journey—and this adventure is far from over. More to come. Thank you to @cazenove_and_loyd @beckyfenn87 for arranging the most luxe trip! #judyjoo #traveling #peru #machupicchu2 weeks ago via Instagram
@judyjoochef Instagram profile imageReturning to the H Club at Tottenham Hotspur Stadium with @chefandrewhales for a fourth season feels both grounding and exhilarating—like revisiting a favorite dish and refining it just a little more each time! Cooking there is always a pleasure: thoughtful hospitality, amazing kitchen and brigade, an electric atmosphere, and guests who truly appreciate the craft behind every plate. This game’s menu (Spurs vs. Man City) is quietly sophisticated, cozy, and deeply soulful—Korean flavors and technique interpreted through a modern British lens. From pickled beetroot ssam wraps with grilled tofu and crisp black rice, to braised pork belly with a rich ssamjang glaze; confit duck mandu dumplings with Asian pear and maesil plum hoisin; spiced rack of lamb with aubergine purée, sesame bok choy, and doenjang dauphinoise; and roasted sirloin paired with slow-cooked kalbi, Yorkshire pudding, ginger-glazed carrots, cavolo nero, and a soy–red wine jus finished with wasabi and horseradish cream. A huge thank you to the brilliant H Club kitchen brigade @regionallondonchef @chefvilliers @christina_celene —your skill, dedication, and teamwork are what make these nights truly special. @tottenhamhotspurstadium @spursofficial #koreanfood #tottenham #chefsofinstagram #korea #football2 weeks ago via Instagram
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