Judy Joo

Steak pies are ubiquitous in Britain, and I have grown to relish these dense pastry packages packed with ...

Serves 4 to 6 2 tablespoons toasted sesame oil 5 cups steamed white rice 3 tablespoons soy sauce ...

Mac and cheese is probably one of the first dishes that I learned how to cook—albeit from a ...

Every day after school, my mom would feed me the same thing: juk—Korean rice porridge—with kimchi and Spam. ...

Serves 4 For the Rice Porridge 1 cup short grain rice 4 1/2 ounces fresh shiitake mushrooms, plus ...

When I was little, I always looked forward to the rain. Rainy days meant one thing to me: ...

It’s 3 a.m. on a December’s night in 1997, and I’m sitting in Gammeeok, a cozy restaurant on ...

A proper seolleongtang requires boiling beef bones for at least 10 hours, with constant babysitting to skim impurities, ...

Tteokbokki is Korea’s most loved snack food. Literally translating to “stir-fried (bokki) rice cakes (tteok),” this satisfying combination ...

Judy Joo’s 'Pimped Out' Tteokbokki Serves 4 to 6 1 pound tteok (Korean rice cakes), of all different ...

Judy Joo’s Royal Tteokbokki Serves 4 1 pound beef rib eye, trimmed and thinly sliced (about 1/4-inch thick) ...

“It is the ‘sohn mat’ that makes every kimbap so unique and special,” my mom explained, carefully assembling ...

Bulgogi Kimbap (Korean Rice Rolls) My mom used to make me these bite sized Korean seaweed rice rolls ...

Green Tea Bingsu (Korean Shaved Ice) If you do not have a shaved ice machine, you can make ...

Every summer, my mom would break out our little Snoopy Sno-Cone machine to make patbingsu. Literally translated as ...

Patbingsu (Korean Red Bean Shaved Ice) Serves 2 24–30 ice cubes (enough for about 6 cups shaved ice) ...

Bulgogi, which literally translates to “fire meat,” is one of Korea’s most famous barbecue dishes. Every family has ...

Bulgogi (Korean Marinated Grilled Beef) Every family has their own special recipe for bulgogi. This one is from ...

Korean food is grounded in fermentation—quite literally.  Traditionally, large clay pots, called onggi, were buried underground to achieve ...

Doenjang, Korean fermented soybean paste, is prized because it does not lose its unique flavor when mixed with ...

Flavored with sesame, soy sauce, vinegar, and sugar, this is another classic banchan. Mature spinach, with its contrasting ...

This is a somewhat salty side dish meant to be eaten in small amounts with rice and other ...

Seasoned soybean sprouts are one of the classic non-spicy banchan to grace the table. Soybean sprouts have a ...

When I think about what makes Korean food so incredibly special, the first thing that springs to mind ...

When someone mentions soju, the first image that comes to mind is usually that famed little green bottle—Jinro ...

As a kid, I was a very picky eater. I would go to great lengths to eat only ...

Iksan, South Korea—I’m under an azure sky, crouched on my knees on a scratchy handmade straw mat laid ...