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 imageImpala, Soho. From @super8restaurants , the team behind Kiln and Brat — you already know the pedigree. What you don’t expect is just how far the menu travels: North African, Mediterranean, shiso, wood fire, oxtail. Chef @meedu_saad is doing something genuinely singular here, and the room feels like it knows it. Go hungry, ask your server what to order, and surrender to it. #Impala #SohoLondon #LondonEats #LondonRestaurants #UKFoodie LondonFoodScene8 hours ago via Instagram
@judyjoochef Instagram profile imageEvery summer, Chesterton Polo at Hurlingham Park is one of those dates I simply refuse to miss. Quintessentially British, utterly glamorous, and honestly — I haven’t the faintest idea about the rules, but who cares? The thundering hooves, the mallet swings, the collective gasp of the crowd… it’s pure electricity, even to a complete polo novice like me. And the food? Chef’s kiss. The afternoon tea and scones alone are worth the ticket. Did you know that polo is one of the oldest team sports in the world — first played in Persia over 2,500 years ago as military training for the king’s elite cavalry? Thousands of warriors, one ball. Somehow it evolved into this gorgeous, sun-drenched afternoon with scones. I’d say that’s progress. 🐴 Thank you to the wonderful @polointhepark team for having me — see you on the lawn again next year! #polo #london #polointhepark5 days ago via Instagram
@judyjoochef Instagram profile imageToday we’re making bulgogi, the K-BBQ dish that started so many people’s love affair with Korean food. And honestly? Once you make it at home, you’ll never look back. Quick fun fact: bulgogi literally translates to “fire meat” — bul (fire) + gogi (meat). Its roots trace all the way back to dish called “maekjeok”, seasoned beef skewers grilled over open flames during the Goguryeo era, more than 2,000 years ago. So when you’re cooking this, you’re cooking history. No wonder it’s such a beloved gateway into Korean cuisine. Here’s how to make it: Start with thinly sliced Korean-style bulgogi beef — you can grab it pre-sliced at any Korean grocery store (this is the move, trust me). For the marinade, throw garlic, ginger, Asian pear, soy sauce, anchovy sauce, sesame oil, mirin, soju, sugar, and a crack of black pepper into a food processor and blitz until silky smooth. The pear is the secret weapon — it tenderizes the meat AND adds a gorgeous natural sweetness. ✨ Pour the marinade into a zip-top bag with the beef, give it a good massage, and let those flavors really sink in. Heat your griddle or pan until SCREAMING hot, then sear the bulgogi until edges are charred. That caramelization = flavor. I love serving this the proper, authentic way — with ssam (lettuce wraps), a scoop of warm rice, a smear of ssamjang, loaded with bulgogi, and then topped with pickled radish. Wrap it all up, pop the whole thing in your mouth in one bite (yes, the whole thing!), and thank me later. Find this recipe and more in my latest book, K-Quick! Tag a friend you’d share a bulgogi wrap with! Thank you @samsunguk @samsung Ingredients: Thank you @koreafoodsuk GLAM: Thank you @jonesroadbeauty @justbobbidotcom1 week ago via Instagram
@judyjoochef Instagram profile imageThey said I didn’t look like a chef. I said, “ Watch me feed Madison Square Garden and Citi Field!” 🍗 And with the @nyknicks in the NBA Finals, MSG has never been louder — or better fed. There’s something deeply satisfying about 20,000 New Yorkers eating Korean fried chicken while cheering on their team. That’s the Seoul Bird dream, right there. So honored to be featured in @womanaroundtown, sharing a little of my story — from Columbia engineering grad to Wall Street, to walking away from it all to go to culinary school (my parents were horrified), to cooking at Michelin-starred kitchens, to becoming the first female Iron Chef UK. None of it was the plan. All of it was worth it. Seoul Bird was born from a love of Korean street food — and a belief that it deserved a global stage. From London to New York, we’re just getting started. And yes — there’s a new book (my 4th!) coming in Nov— “Mukja: Let’s Eat!” Head to WomanAroundTown.com for the full interview. Go Knicks! #Mukja #NYKnicks #NYCFood #KoreanFood #cheflife1 week ago via Instagram
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