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Overview
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 desserts. 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 breakfast–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 clamoring for more.
"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
Product Details
| ISBN-13: | 9780711242111 |
|---|---|
| Publisher: | White Lion Publishing |
| Publication date: | 10/08/2019 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 240 |
| File size: | 43 MB |
| Note: | This product may take a few minutes to download. |
About the Author
As a Korean-American, French-trained chef based in London and New York, Judy Joo’s culinary expertise spans the globe. Judy is an expert in cooking and has specialties in pastry and Korean cuisine. She is also renowned television star, an international restaurateur, a columnist for OK! Magazine and a cookbook author. As one of four UK Iron Chefs and the host of Cooking Channel’s ‘Korean Food Made Simple,’ (S1 & S2) Judy brings robust flavors from her Korean ancestry into home kitchens each week.
As a Korean-American, French-trained chef based in London and New York, Judy Joo's culinary expertise spans the globe. Judy is an expert in cooking and has specialties in pastry and Korean cuisine. She is also renowned television star, an international restaurateur, a columnist for OK! Magazine and a cookbook author. As one of four UK Iron Chefs and the host of Cooking Channel's 'Korean Food Made Simple,' (S1&S2) Judy brings robust flavors from her Korean ancestry into home kitchens each week.
Read an Excerpt
CHAPTER 1
Korean food is all about the sides, and these little plates are what makes Korean dining so unique. The table is laid corner to corner with small dishes, showcasing everything from vegetables, to marinated meats, to delicately fried pancakes, and more. Banchan is essential to every Korean meal in achieving a balance of flavours, textures and colours.
Kale and Spinach Salad with miso black pepper dressing
I love the heartiness of kale, but it can be hard to chew. Shredding it is a great way to lighten this rather thick leaf. The peppery dressing also lifts the earthiness of kale with some heat, and the kiss of Parmesan adds a little bit of rich, flavourful saltiness.
170g (6oz) purple and green kale,
stems removed and shredded juice of ½ lemon
60g (2½oz) baby spinach
2 tbsp flaked almonds, toasted
1 tbsp pumpkin seeds, toasted
1 tbsp pine nuts, toasted handful of Lotus Crisps
1 tbsp freshly grated Parmesan
MISO BLACK PEPPER DRESSING
1½ tbsp shallots, finely chopped
2½ tbsp soy sauce
2 tsp white miso
4 tsp rice wine vinegar
½ tsp white sugar
½ tsp English mustard
1 tbsp roasted sesame oil
1 tbsp vegetable oil (or any neutral oil)
23 twists of the black pepper mill
LOTUS CRISPS
175g (6oz) lotus roots, peeled and sliced into 3mm (1/8in) thick pieces vegetable oil for deep frying sea salt
Serves 4
To make the salad, place the shredded kale in a large bowl and toss with the lemon juice. Massage the kale well with your hands for about 1 minute and set aside to soften for about 3-4 minutes to break down the chewy fibres.
In a small bowl, whisk together all of the dressing ingredients and set aside.
To make the lotus crisps, heat 5cm (2in) of oil in a wide heavy-based saucepan, at least 13cm deep, over a medium-high heat until it reaches 180°C (350°F). Working in the batches, slip the lotus roots slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until oil has stopped bubbling and the chips are golden brown. Transfer to wire rack or kitchen paper lined tray to drain and immediately season with salt.
Add the baby spinach and dressing to the kale. Toss together to coat, then top with the toasted almond slices, pumpkin seeds, pine nuts, lotus crisps and the freshly grated Parmesan. Finish with a bit of black pepper.
Tomato and Avocado Salad with Korean mustard vinaigrette
Avocados have been so en vogue, and this light, vibrant salad kicks it up a notch with a slightly spicy, lively mustard vinaigrette. Definitely try to find heirloom tomatoes, as the bright colours elevate this salad into something extraordinary. This dressing works well for any salad and even as a dip for prawns or crudités.
15 cherry tomatoes or 4-5 heritage tomatoes (mixed colours, if available)
1 avocado, cut in half, peeled and pitted coriander cress and amaranth cress,
to garnish
KOREAN MUSTARD VINAIGRETTE
2½ tbsp rice wine vinegar
1 tbsp extra virgin olive oil
½ tbsp roasted sesame oil
2 tsp gyeoja (Korean mustard)
or English mustard
1 tsp white sugar sea salt
Serves 2
To make the vinaigrette, in a small bowl, whisk all the ingredients together until the sugar has dissolved and the vinaigrette is emulsified. Cover and store in the fridge if not to be used immediately.
Slice the cherry tomatoes in half. Cut the avocado into similar sized pieces. Place the avocado and tomato into a large bowl and toss around with a bit of sea salt. Then, drizzle over the vinaigrette as desired. Garnish with coriander cress and amaranth cress to serve.
Vegetarian Dashi Stock
This veggie stock is light, but has a deep flavour. Just add soy sauce, if you want to use it for a soup base.
½ onion, roughly chopped
4 dried shiitake mushrooms
50g (2oz) mu (Korean white radish),
sliced
1 spring onion, roughly chopped
13cm (5in) piece of dashima
(dried kelp)
In a large saucepan with a lid, combine the onion, dried mushrooms, mu, spring onion, dashima and 750 ml (26fl oz) water and bring to the boil over a high heat. Reduce the heat to a simmer, cover with the lid and cook for about 45 minutes. Using a sieve, strain the stock, discarding the solids, and set aside.
Korean-style Cucumber Salad
Oi Muchim
My mom used to make this salad often as it is so easy, but super tasty. The combination of spice with the tang of rice wine vinegar makes for a completely addictive side dish. Try using this dressing for other vegetables and fruits, including fresh spinach leaves, radishes and even apples.
1 tsp kosher salt
1 tbsp gochugaru (Korean chilli flakes)
1 spring onion, thinly sliced at an angle
1 tsp garlic, grated or finely chopped
3 tbsp rice wine vinegar
2 tbsp white sugar
1 tsp roasted sesame seeds
1 tsp roasted sesame oil
2 Kirby ridged pickling cucumbers,
halved lengthways, deseeded and sliced into 5mm (¼in) thick pieces
Serves 4 (as a side dish)
In a small bowl, whisk together the salt, gochugaru, spring onion, garlic, rice wine vinegar, sugar, sesame seeds and sesame oil until fully incorporated and the sugar is dissolved.
Toss in the cucumber slices and mix to coat. For best results, allow the cucumbers to marinate for at least 30 minutes in the fridge before serving.
Braised Lotus Roots
Yeongeun Jorim
Lotus roots, with their watering-can lacework pattern, always make an elegant addition to the table. This traditional sweet, almost candied side dish is so addictive with a fresh crunch, you'll want to keep some in the fridge at all times.
1 tbsp white wine vinegar or rice wine vinegar
400g (14oz) lotus root, peeled and sliced into 3mm (?in) thick pieces
300ml (10fl oz) Vegetarian Dashi Stock
(page 22)
100ml (3½fl oz) soy sauce
140ml (4¾fl oz) mirin
60g (2½oz) brown sugar
2 tbsp honey
100ml (3½fl oz) mulyeot (Korean malt syrup)
2 tsp roasted sesame oil
Serves 6 (as a side dish)
In a large saucepan, heat 1.25 litres (2¼ pints) water with the vinegar until it boils. Add the lotus root and blanch for 1 minute, uncovered. Drain in a colander placed in a sink, rinse under cold running water and strain.
In a medium saucepan, pour in the dashi stock, soy sauce, mirin and sugar, and bring to the boil. Add the lotus roots and cook for another 10 minutes. Reduce the heat and simmer for 30 minutes until softened and the liquid is reduced by half. Occasionally turn the lotus roots over so that they cook evenly. Add the honey and mulyeot and stir. Cook for another 10 minutes.
Remove from the heat, stir in the sesame oil and serve.
Seasoned Spinach
Siguemchi Namul
Mature spinach with its sweet purple roots has a heartier, meatier texture than its baby variety. My grandmother used to feed me small bites of this nutritious side dish with her fingers straight into my mouth while she was making it. She always mixed the spinach leaves with her hands to ensure the dressing was evenly coated.
450g (1lb) mature spinach with stem and roots sea salt
DRESSING
2 tbsp roasted sesame oil
1 tbsp soy sauce
1 tsp spring onion, finely chopped
1 tsp roasted sesame seeds, crushed
1 tsp sagwa-shikcho (Korean apple vinegar)
1 tsp brown sugar
1 garlic clove, grated or finely chopped black pepper, freshly ground
Serves 4 (as a side dish)
Fill a large saucepan with water, salt well and bring to the boil. In a large bowl, prepare an ice bath.
Rinse the spinach with cold water to remove any dirt, especially around the roots. Remove any hairs from the roots. Cut the spinach into 7cm (2¾in) long pieces, keeping the purple roots intact. Split the roots in half horizontally and keep separately.
In a medium bowl, combine the dressing ingredients and stir until the sugar has dissolved. Set aside.
Blanch the spinach in two separate batches. In the boiling salt water, blanch the spinach stems with leaves until just wilted, about 1 minute, remove the spinach from the water and plunge in the ice bath. Repeat with the spinach stems with roots, but cook for 1-2 minutes before plunging into the ice bath. Remove from the ice bath, drain well and gently squeeze out any excess water.
Gently loosen the clumps of spinach with your fingers and transfer to a bowl. Toss well with the dressing. Cover and chill for about an hour to allow the flavours to mellow before serving.
Aubergine Banchan
Gaji Namul
I love the silkiness of aubergines, and I have many memories of eating this colourful Serves 4 (as a side dish) side dish. I remember watching my mom sauté the aubergine with chopsticks very carefully, so as not to bruise or discolour them. Asian aubergines work best for this recipe as their skins are thinner and they are much sweeter in taste.
3 Asian aubergines, cut into finger-sized batons about 5cm (2in) long
½ tbsp salt vegetable oil, for cooking sea salt
SAUCE
2 garlic chives, chopped into
2.5cm (1in) lengths
1 spring onion, thinly sliced at an angle
1 tsp garlic, grated or finely chopped
1 tsp gochugaru (Korean chilli flakes)
2 tsp roasted sesame seeds, crushed
½ tbsp white sugar
2 tbsp soy sauce
2 tbsp roasted sesame oil
Serves 6 (as a side dish)
In a large bowl, gently toss the aubergine with the salt. Place in a single layer in a colander over a plate or in a sink and allow the excess water to drain off for about 25-30 minutes.
Meanwhile, to make the sauce, whisk together all the ingredients in a small bowl. Set aside.
Shake the aubergines over the sink to remove any last drops of water.
Drizzle oil into a large non-stick frying pan, enough to coat the bottom of the pan, and place over a medium heat. Toss in the aubergine and sauté for about 2-3 minutes until just wilted. Lower the heat and, trying not to brown the aubergine, sauté for about 3 minutes until it is soft. Remove from the heat and place into a large bowl, discarding any excess oil.
Pour the sauce over the aubergine and toss to coat well. Season with salt to taste.
Stir-Fried Korean Courgette
Hobak Namul
Korean courgettes are sweeter, yellower in colour and have a crunchier texture compared to their Western counterpart. You'll love their firm flesh and gorgeous green yellow hue. This classic side dish is always the most popular banchan on the table.
2 hobak (Korean courgette) or regular courgettes
2 tbsp perilla oil
2 tsp garlic, grated or finely chopped 1 tbsp saewoojeot (salted shrimp)
1 tsp mirin
2 tbsp Dashi Stock
1 tbsp roasted sesame seeds, crushed
1½ spring onions, thinly sliced at an angle
1 red chilli, deseeded and thinly sliced at an angle sea salt and freshly ground black pepper
Serves 4 (as a side dish)
Slice the hobak lengthways into 1.5cm (½in) thick slices, and then lay them down to slice again crossways and make 2.5mm (1/8in) thick pieces.
To a medium non-stick frying pan, add the perilla oil, then the chopped garlic. Cook over a low heat until just softened. Add the courgette and cook, stirring often with a wooden spoon, until just wilted. Add the saewoojeot, mirin and dashi stock. Cook for about 3-4 minutes until the courgette is softened, but remains firm. Add the sesame seeds, spring onions and chilli and toss well. Remove from the heat and season with black pepper and salt to taste.
Dashi Stock
Like chicken broth in Western cooking, this basic stock is used ubiquitously throughout Korean cooking. Use it in place of water as a base to add extra flavour to soups and stews.
½ onion, roughly chopped
4 dried shiitake mushrooms
1 spring onion, roughly chopped
13cm (5in) piece of dashima
(dried kelp)
4 myulchi (large dried anchovies),
heads and guts removed
In a large saucepan with a lid, combine the onion, dried mushrooms, spring onion, dashima and myulchi with 750 ml (26fl oz) water and bring to the boil over a high heat. Reduce the heat to a simmer, cover with the lid and cook for about 45 minutes. Using a sieve, strain the stock, discarding the solids, and set aside.
Egg Soulé with Mushrooms and Trule
Gyeran Jjim
Gyeran jjim is a bit of a homier version of its Japanese counterpart chawanmushi. My mom used to just cook hers right over the burner and let it bubble and boil, creating a bit of a crust on the bottom and a denser texture. I like to steam mine, to keep it a little lighter and silkier.
4 shiitake mushrooms, stems removed and sliced into 5mm (¼in) pieces vegetable oil, for frying
8 large eggs
200ml (7fl oz) Dashi Stock (page 29)
1 tsp mirin
1 tbsp soy sauce
½ bunch enoki mushrooms, trimmed of roots using just the top parts,
cut into 2cm (¾in) lengths sea salt
TO SERVE
truffle oil chopped chives shaved truffle
Serves 4
In a small non-stick frying pan drizzled with oil, sauté the shiitake mushrooms with a pinch of salt until wilted, browned and slightly dry. Move to a plate to drain. Divide the mushrooms evenly between four 280ml (10fl oz) heatproof bowls or ramekins.
In a large bowl, whisk the eggs, stock, mirin and soy sauce together. Pour the mixture through a fine sieve and divide into the four ramekins. Cover the ramekins with clingfilm and arrange them in a large wide steamer pot with a lid. Add enough boiling water so that it reaches halfway up the pot. Bring the water to a gentle low simmer, cover the pot and steam for 10 minutes until the custards are slightly wobbly in the centre.
Remove the clingfilm and divide the enoki mushrooms between the ramekins, placing them on top of the custards. Cover with the clingfilm again and steam for a further 3 minutes until the custards are set. They will puf up, but will collapse once removed from the heat. Carefully remove the ramekins from the pot.
Top the custards with a drizzle of trufe oil, a sprinkle of chives and shaved trufe, if you wish. Serve warm.
Spam French Fries with Cheesy Kimchi Dipping Sauce
Spam has a long, beloved history in Korea due to the war. Brought over as an army ration, this tinned meat product has remained a popular stalwart in Korean cuisine. My mom used to feed me fried Spam and eggs for breakfast, and rice porridge (jook) studded with cubes of Spam as an after-school snack.
350g (12oz) can of Spam
80g (3oz) plain flour
2 eggs, lightly beaten
160g (5¾oz) panko breadcrumbs vegetable oil, for frying
CHEESY KIMCHI DIPPING SAUCE
1 tbsp cornflour
340ml (12fl oz) evaporated milk
125g (4oz) extra mature Cheddar cheese, grated
100g (3½oz) Parmesan, grated
3-4 tbsp cabbage kimchi and juice,
chopped into 5mm (¼in) pieces
Makes 24 fries
First, make the cheesy kimchi dipping sauce. In a small saucepan placed over a low heat, whisk together the cornflour and the evaporated milk until smooth. Turn up the heat to low-medium and cook, while continuously whisking, to thicken. Once thickened and bubbling, reduce the heat to low and stir in the cheese and kimchi. Let the cheese melt slowly while stirring continuously to prevent burning. Cook until smooth and velvety. Add more milk if necessary to achieve the desired consistency. Remove from heat, and keep in a warm place.
Cut the block of Spam lengthways into six slices, and cut each slice into four even matchsticks.
To batter the Spam sticks, set up three dipping stations: spread out the flour on a plate; in a small, wide bowl, whisk the eggs; and on another plate, pour out the panko breadcrumbs.
Coat each Spam stick with the flour and shake o? the excess. Then dip into the egg wash. Lastly, coat the Spam stick with the panko breadcrumbs.
Heat about 10cm (4in) of oil in a wide heavy-based saucepan to 180°C (350°F) using a frying thermometer. Working in small batches, fry the Spam sticks until golden brown. Place on a rack to drain the oil. Serve immediately with the cheesy kimchi dipping sauce on the side.
(Continues…)
Excerpted from "Judy Joo's Korean Soul Food"
by .
Copyright © 2019 Judy Joo.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
SALADS & BANCHAN, 16,
PICKLES & KIMCHI, 34,
DUMPLINGS, 50,
STREET FOOD, 64,
RICE, 90,
KOMEX, 112,
MEAT & SEAFOOD, 124,
SOUP & NOODLES, 152,
BREAD, 170,
DESSERTS, 182,