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 imageBack cooking on the @todayshow with the @todayfood family — and after 10+ years, it never gets old. This time I brought the heat: Gochujang Shrimp and Korean Kalbi Short Ribs that’ll make you rethink everything you thought you knew about a barbecue. Grilling season is on, darlings! Full recipes at today.com And a huge thank you to the wonderful @carsondaly for the sweetest shoutout to Seoul Bird at Madison Square Garden @thegarden — no better pre-game meal in New York. 🐦🔥 @seoulbirduk @seoulbirdusa @savannahguthrie @craigmelvinnbc @dylandreyernbc #SeoulBird #KoreanBBQ #Gochujang #Kalbi1 day ago via Instagram
@judyjoochef Instagram profile imageThe news is finally out — My new book, “Mukja: Let’s Eat!” is coming out in stores November 10th. I’ve taken the most iconic food moments from K-Pop and K-Dramas and turned them into recipes you can actually make at home. We’re talking Jungkook’s late-night spicy noodles, Rosé-inspired creamy tteokbokki, and over 80 recipes spanning noodles, stews, street food, barbecue, and sweets. If you’ve ever paused a K-Drama just to stare at a bowl of noodles or dumplings on screen… this one’s for you 🍜 This book is my love letter to the Korean Wave and everything it’s done to bring Korean food to the world. It’s a cookbook, yes, but really it’s a way to bring those on-screen and on-stage moments into your own kitchen– to taste the culture for yourself. “Mukja: Let’s Eat!” drops November 10th — link in bio to pre-order ❤️ @w.w.norton @countrymanpress #Mukja #KoreanCookbook #KDrama #KPop #KoreanFood KoreanCooking BTS BLACKPINK KoreanWave NewBook3 days ago via Instagram
@judyjoochef Instagram profile imageMeet my K-Quick Gochujang Salmon — spicy, sweet, glossy, and such a crowd-pleaser. Healthy, delicious, and on the table in minutes. Did you know salmon is one of the most nutrient-dense proteins on the planet? It's loaded with omega-3 fatty acids (the heart-and-brain-loving kind), high-quality protein, vitamin D, B vitamins, and selenium. Basically a superfood disguised as dinner. And gochujang — Korea's iconic fermented red chili paste — is the magic that makes this dish sing. The name literally translates to gochu (chili pepper) + jang (fermented paste/sauce). It's traditionally made by fermenting glutinous rice, fermented soybean powder (meju), gochugaru (Korean chili flakes), and salt, sometimes for months or even years in earthenware crocks called onggi under the open sky. The result? A funky, deeply savory, sweet-spicy paste packed with umami AND probiotics from the natural fermentation. Your gut will thank you. When gochujang meets salmon's rich, fatty flesh, you get this perfect harmony of spice, sweetness, and that deep glossy caramelization that makes you want to lick the plate. Quick, gorgeous, nourishing, ridiculously craveable — this is what K-Quick is all about. Find this recipe and more in my latest book, K-Quick! Thank you @samsunguk @samsung Ingredients: Thank you @koreafoodsuk Glam: Thank you @jonesroadbeauty @justbobbidotcom4 days ago via Instagram
@judyjoochef Instagram profile imageI visited @ivanramenuk in Clerkenwell in London to try the ramen that chef Ivan Orkin (@ramenjunkie) has spent YEARS perfecting. A true noodle specialist, Ivan blends flours of varying protein levels to create a tender noodle with a subtle earthiness and nutty profile. The secret ingredient? A toasted rye flour, which adds depth and aroma and nods back to his New York roots. Back in the day, he hand-made every single noodle in his tiny Tokyo shop, hunting down the thinnest cutter he could find to get the texture just right. That kind of obsession is rare. The result was a silky and chewy noodle, which you can now slurp in London, New York, and Vegas — lucky us. At the London location, they still import specialized ingredients directly from Japan, served to you on wooden tables in an intimate and cozy layout. It feels focused and eccentric, the atmosphere is buzzing, And if you’re lucky, you might just catch Ivan himself behind the counter. I had the classic tonkostu: a rich, layered, deeply savory pork broth simmered to perfection, with a jammy soft-boiled egg crowning the bowl. Did. Not. Disappoint. I’ll absolutely be back to slurp these bowls again very soon. #LondonRamen #Noodles #RamenObsessed #FoodieFinds Clerkenwell NoodleHeaven EatLondon LondonFoodScene WorthTheTrip SlowFoodFastBowl1 week ago via Instagram
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