Place the ribeye steaks in the freezer for about 2 hours, until partially frozen. Remove from freezer and use a sharp knife to cut the meat into slices about 1/8 inch thick. (Alternatively, buy pre-sliced bulgogi meat from your Korean grocer.) Place into a medium bowl. ...
ideal for picnics, road trips, and lunchboxes. The term 'Kimbap' stems from the Korean words 'kim' (seaweed) and 'bap' (rice), you can pack whatever you want inside. In this recipe, I use bulgogi beef, which is one of the most popular fillings in Korea. ...
Entertaining Judy Joo's Rice Cake and Dumpling Soup (Dduk Mandu Guk) /Updated Courtesy Jean Cazals Judy Joo Cook Time: 3 hrs Prep Time: 45 mins Servings: 4 RATE THIS RECIPE (1) It is a Korean tradition to serve this deeply flavorful soup for the Lunar New Year. The meaty dumplings, ...
Home Judy JooJudy JooIn 2003, Judy enrolled at the French Culinary Institute in New York, and received her Grand Diplome in Pastry Arts. Judy is a regular face on TV, starring in Iron Chef UK and securing herself the title ‘Iron Chef UK’. Her expertise in Korean cooking led to her...
Korean Corn Dogs Ingredients Makes 6 corn dogs Dough: 140g bread flour 50g Asian rice flour (not glutinous, not western rice flour) 2 Tbsp white sugar 1 tsp sea salt 4g instant dry yeast 100ml warm milk 1 large egg, room temperature...
I love eating this 'egg bread' on the streets of Seoul. Usually, it is just made up of a pancake-like dough with egg. I have pimped out this version with some bacon, tomato and gooey cheese. I can see why it is such a popular street food, as it is so easy to eat on the go...
Korean steak tartare differs from Western versions in that the beef is flavoured with sesame oil, pine nuts and Asian pear, which lends crispness, sweetness, and freshness. I think you’ll be pleasantly surprised. The beef is also usually cut into ribbons, but I like to dice mine. As with...
which can be quite time consuming to make. The vinegar does the trick, and the broth tastes just as refreshing. A crisp pear, cucumber, and red onion salad tossed in a strong Korean mustard dressing complement the broth, bringing a bit of welcome texture and kick. I toss in ice cubes ...
Judy Joo Home About Judy’s Korea Recipes Shop Press Articles Contact Facebook Twitter Instagram ROASTED PORK BELLY LETTUCE WRAPS (BOSSAM) Sharing is a common theme underlying all of Korean food. Bossam embodies this convivial sentiment – everyone sharing from the same plate, yet creating a ...
Judy’s ultimate guide to Korean food. Get started on your journey! Find out the chef’s top kitchen necessities and best places to eat in Seoul. Restaurants Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate wit...