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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Social media

@judyjoochef Instagram profile image#AD Episode one of 'Cooking With Contrasting Flavours' is now live, check out my stories and get access to the full episode and recipes, which you can make at home. 

We're paying tribute to Orkney, the beautiful island home of Highland Park, and have explored two delcious scallop recipes, one created by me and one by Chef @ChefJamesCochran, using special ingredients from Orkney. 

We've explored a range of contrasting flavours inspired by Highland Park whisky which came together beautifully.

Please enjoy responsibly 
#HighlandPark #AWildHarmony #21+2 days ago via Instagram
@judyjoochef Instagram profile imageI have a serious addiction to “pastel de nata” (translates to “cream pastry”)— traditional Portuguese egg custard tarts. So so good.  I’ve never had them with the custard so silky and fresh… and a little packet of cinnamon to dust on top liberally. Flaky delicate crust, baked to the perfect crispiness.  I could eat a dozen of these! 
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These tarts were apparently invented by local monks who used egg whites to starch their clothing and fabrics. They ultimately ended up with an excess of egg yolks.  So, they looked for a way to use them up and pastel de nata was born. 
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These pastries are similar to the custard tarts found in China. They were brought over by European traders traveling to Guangzhou, China.  Nowadays, you’ll find two varieties of custard tarts in China.  The ones in China and Hong Kong are usually smaller and bright yellow on top, while the ones in Macau (a former Portuguese colony) resemble their Portuguese counterparts more boasting a dark caramelized top. 
I love them all!! 
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@manteigaria.oficial @lisbon.travel @lisbon__insiders #pasteldenata #nata #custard #chef #chefslife #judyjoo #pastry #dessert #foodoftheday #foodofinstagram #foodie #portugal #portuguese5 days ago via Instagram
@judyjoochef Instagram profile imageMy dad and mom have landed in London!  It was their first international flight since Covid.  My dad’s first meal in London always has to be fish and chips @thegoldenhindmarylebone .  We had cod and haddock. Delish!  They are a family run business and have been trading since 1914! 
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#fishandchips @marylebonevillage #britishfood #fish #eatlocal #supportlocalbusiness1 week ago via Instagram
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