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Episodes
See Episode GuideFish and Seafood
Judy Joo serves up her favorite Korean-inspired seafood dishes, crispy fried fish with kimchi mayonnaise and sesame peas, spicy tuna tartare, and prawn pops on sticks. In Korea, Judy explores the fish market in Soraepogu, with Chef Christine Lee and in Seoul, samples the popular street food fishcakes on sticks with locals.
Bar Snacks and Appetizers
Korean bar snacks are on the menu with Judy Joo's pan fried fish, Buffalo wings with spicy gochujang sauce, and meaty stuffed chili bombs. In Seoul, she samples dried fish snacks and fried chicken with bar owner Daniel Gray and visits Gongdoek market which serves Seoul's best fried snacks.
Side Dishes
Judy Joo serves up some of Korea's famous side dishes with a perilla leaf kimchi, doenjang soup with tofu and vegetables and Egg Custards with Shrimp. In Korea, she has a guide through Korean styles of eating, cooks eggplant in the country with Chef Jimmy and his family, and samples fermented fish with Chef Christine Lee at the fish market.
Korean-American Fusion
Judy Joo makes impressive Korean-American fusion dishes as served in her London restaurant, Disco Fries and Pulled Pork, Korean Caesar salad with Gochujang prawns, and lotus root chips with a spiced soybean bowl. At Jinjuu restaurant, we meet Judy's chefs Andrew Hales and Jamie Garbutt in their restaurant kitchen and bar manager Kristian Breivik serves up a stunning kimchi bloody Mary.
Fish and Seafood
Judy Joo serves up her favorite Korean-inspired seafood dishes, crispy fried fish with kimchi mayonnaise and sesame peas, spicy tuna tartare, and prawn pops on sticks. In Korea, Judy explores the fish market in Soraepogu, with Chef Christine Lee and in Seoul, samples the popular street food fishcakes on sticks with locals.
Classic Comfort Food
Judy Joo makes the comfort food of her childhood with Instant Noodles with Spicy Rice Cakes, giant, meaty, King Dumplings and fresh Melon Popsicles. In Seoul, she tries rice cakes in Tteokbokki town and visits a famous dumpling restaurant with journalist and friend Jean Lee. She also provides a guide to Korean melons.
Pantry Staples
Judy Joo shares three simple marinades for speedy suppers using easily accessible Korean ingredients. She serves up Doenjang-glazed eggplant, grilled hangar steak with a spicy scallion and red onion salad as well as Gochujang Glazed Salmon. In Korea, she meets the Park family who make their own traditional ingredients, and gives a guide to using gochugaru, Korean chili flakes.
Meat Lovers
Judy Joo shares simple, spectacular dishes for meat lovers with foolproof Korean barbecue beef short ribs, a Spicy Pork Belly Cheesesteak and her version of Korean Steak Tartare. In Seoul, Judy joins restaurateur Sid Kim for a pork barbecue banquet, eating a midnight feast of roasted pig's feet and finds an usual takeaway -- steak.
Cafe Culture
Judy Joo shares three show-stopping recipes inspired by Korean cafe culture: spicy sesame straws, chewy Korean coffee brownies and a simple, stunning dessert, Citron Tea posset. In Seoul, Judy samples the latest fashion in pastry, eclairs, with patissier Yun Eun Young. She explores current trends in coffee drinking and takes tea in a traditional Bukchon tea house.
Healthy Eats
Healthy food is on the menu and Judy Joo shares her versions of healthy Korean cooking with a superfoods salad and carrot Doenjang dressing, cabbage kimchi, and Korean-style poached chicken. In Seoul, she shares her favorite vegetable bibimbap, shows fermented dishes in the market and eats acorn jelly in the mountains at a stunning riverside restaurant.
Noodles
Judy Joo has a guide to Korean noodles with Noodles with Black Bean Sauce, homemade hand-torn noodles with chicken soup, and crunchy Ramen-Coated Squid Rings. In Seoul, she orders takeout noodles by the Han River, eats seafood Kalguksu on the beach with Chef Christine Lee and shares her supermarket guide to noodle buying.
Side Dishes
Judy Joo serves up some of Korea's famous side dishes with a perilla leaf kimchi, doenjang soup with tofu and vegetables and Egg Custards with Shrimp. In Korea, she has a guide through Korean styles of eating, cooks eggplant in the country with Chef Jimmy and his family, and samples fermented fish with Chef Christine Lee at the fish market.
Bar Snacks and Appetizers
Korean bar snacks are on the menu with Judy Joo's pan fried fish, Buffalo wings with spicy gochujang sauce, and meaty stuffed chili bombs. In Seoul, she samples dried fish snacks and fried chicken with bar owner Daniel Gray and visits Gongdoek market which serves Seoul's best fried snacks.
Fish and Seafood
Judy Joo serves up her favorite Korean-inspired seafood dishes, crispy fried fish with kimchi mayonnaise and sesame peas, spicy tuna tartare, and prawn pops on sticks. In Korea, Judy explores the fish market in Soraepogu, with Chef Christine Lee and in Seoul, samples the popular street food fishcakes on sticks with locals.
Healthy Eats
Healthy food is on the menu and Judy Joo shares her versions of healthy Korean cooking with a superfoods salad and carrot Doenjang dressing, cabbage kimchi, and Korean-style poached chicken. In Seoul, she shares her favorite vegetable bibimbap, shows fermented dishes in the market and eats acorn jelly in the mountains at a stunning riverside restaurant.
Side Dishes
Judy Joo serves up some of Korea's famous side dishes with a perilla leaf kimchi, doenjang soup with tofu and vegetables and Egg Custards with Shrimp. In Korea, she has a guide through Korean styles of eating, cooks eggplant in the country with Chef Jimmy and his family, and samples fermented fish with Chef Christine Lee at the fish market.
Classic Comfort Food
Judy Joo makes the comfort food of her childhood with Instant Noodles with Spicy Rice Cakes, giant, meaty, King Dumplings and fresh Melon Popsicles. In Seoul, she tries rice cakes in Tteokbokki town and visits a famous dumpling restaurant with journalist and friend Jean Lee. She also provides a guide to Korean melons.
Pantry Staples
Judy Joo shares three simple marinades for speedy suppers using easily accessible Korean ingredients. She serves up Doenjang-glazed eggplant, grilled hangar steak with a spicy scallion and red onion salad as well as Gochujang Glazed Salmon. In Korea, she meets the Park family who make their own traditional ingredients, and gives a guide to using gochugaru, Korean chili flakes.
Bar Snacks and Appetizers
Korean bar snacks are on the menu with Judy Joo's pan fried fish, Buffalo wings with spicy gochujang sauce, and meaty stuffed chili bombs. In Seoul, she samples dried fish snacks and fried chicken with bar owner Daniel Gray and visits Gongdoek market which serves Seoul's best fried snacks.
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