Podcasts about jinjuu

The BanterThe Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The ConversationThe Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis.  The Inside TrackThe Guys get acquainted with Judy and find they all share a passion for their life's work.“Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024BioJudy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey's restaurants. In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023.Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple. InfoJudy Joohttps://www.judyjoo.com/Judy's latest book (available for pre-order)K-Quick: Korean Food in 30 Minutes or LessJudy Joo's home kitchenhttps://www.youtube.com/watch?v=A1ADfkG4yrMThe New Zoo Review (TV show from Mark's childhood)https://youtu.be/dwJQ6G7Z_II?feature=sharedOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

I can't believe we've come to the end of Season 6! Thank you again for joining me on this incredible journey, continuously supporting and listening to me. Don't worry – I'll be back sooner than you think for another bigger and better season!To finish things off, I'm joined by Judy Joo, the Korean chef behind shows such as Iron Chef and restaurants JinJuu and Seoul Bird.She opens up about her childhood in New Jersey, growing up in a Korean household with her mum fermenting kimchi in the family garage and drying chillis on top of the fridge. She discusses the frustration with people trying to understand Korean food, with critics trying to compare it to Thai food in the early days (!) and she explains the difference in chopsticks per each Asian cuisine. My mind is blown!And don't worry – I ask her the all important question; why is Korean fried chicken is SO DAMN GOOD?!!@judyjoochef@crazysexyfood@hannahharleywww.crazysexyfood.comMusic by @casnova____I am so excited to be partnering up with Gorillas again this season! The original, sexy grocery delivery app is revolutionising online shopping. Fresh food delivered to your door in minutes, catering to all your food needs! Operating in 9 countries around the world, Gorillas supports small businesses as well as local producers to bring your favourite brands to your door. Run out of wine during the dinner party? Gorillas can sort that. Run out of eggs for your Sunday morning pancakes? Gorillas can also sort that!Don't believe me when I say how great they are?! Then download their app and get £10 off your first order when you spend £20. Use the code SEXY10 at checkout… and thank me later! See acast.com/privacy for privacy and opt-out information.

We've made some big changes to the wedding planning.

In this episode, I speak to Judy Joo, a native New Yorker, celebrity chef, TV personality and food writer living in London. Judy has been a regular face on TV, starring in Iron Chef UK and securing herself the title ‘Iron Chef UK', becoming the only female Iron Chef in the UK and the second female Iron Chef worldwide. Off the back of her success in the UK show, Judy became a resident judge on Iron Chef America. Her expertise in Korean cooking led to her own shows: Judy Joo's Return to Korea and two seasons of Korean Food Made Simple. Since then she published her debut cookbook, Korean Food Made Simple and has made regular appearances on numerous programs in the USA including The Today Show, Wendy Williams, The Talk, and various Food Network shows, and in the UK she has popped up on Saturday Kitchen, Sunday Brunch, James Martin's Saturday Morning. Judy will also be appearing on ITV's Cooking with the Stars this week. Having settled in the UK, London was the obvious choice for Judy's first restaurant as Chef Patron, and she opened the doors to her modern Korean restaurant Jinjuu – meaning ‘pearl' - in 2014. Judy's cooking is focused on the flavours of her childhood – raised in a Korean-American family in New Jersey, her back porch was lined with her mother's clay pots, filled with fermenting kimchi, gochujang and doenjang. The house's garage had racks of drying seaweed, and a Korean barbecue grill tucked in the corner. Judy and her sister were often drafted in to help fold row upon row of dumplings. Her multicultural heritage and training is evident in her dishes today: from ‘disco fries' influenced by New Jersey highway diners, and topped with spicy cabbage kimchi, to classic French pastries that incorporate traditional Korean ingredients. In 2019, Judy left Jinjuu after five years in order to start a new chapter, which included the launch of her new cookbook, Korean Soul Food in October 2019, and has since launched her latest restaurant, Seoul Bird, in Westfield and Canary Wharf specializing in the Korean fried chicken for which Judy is known.

After getting her degree and finding her way to the Wall Street trading floor, she settled into a career in finance. After a few years, her passion for food proved to be too much and she gave up Wall Street to attend culinary school. A decade later, she’s an Iron Chef, an Iron Chef America host, restauranteur, cookbook author, and the host of her own cooking show on Food Network. Meet Judy Joo. She took the path less chosen.

“To change with change is the changeless state.” Change often brings fear, and many times we resist. But if you can flow and be adaptable, you can move through all of the things that life throws at you, with much ease you will remain in a place where you wont freak out and you will remain in a changeless state. “To understand your fear in change is the beginning of really seeing.” Life is constantly moving and changing and you have to follow that movement like the shadow following the body. Being tense and fearful of change brings despair and destruction of your joy. Being present in the moment for what the moment brings is more important than worrying about something that hasn’t happened. “Wisdom does not lie in trying to wrest the good from the evil but rather lies in learning to ride them as a cork adapts itself to the crest of a wave. Resisting change is resisting life. “The meaning of life is to be lived.” #AAHA (Awesome Asians and Hapas) This week’s shoutout goes to Judy Joo, a chef, writer and TV personality. Judy left a prominent banking job to follow her passion for cooking. She began in a test kitchen and worked her way up to become an iron chef in the UK and opened her own restaurant Jinjuu, in London and Honk Kong. Judy is on the Food Network with “Korean Food Made Simple” and also published a book by the same name. #BruceLeeMoment (Bruce Lee’s philosophy in action IRL) This week’s #BruceLeeMomment come from Isaiah Thomas professional NBA player for the Celtics. Thomas says: “I’ve been studying four great professional including Bruce Lee. I carry a quote from Bruce Lee with me, “be water my friend.” I think it is the best quote that he has, because it can adapt to anything. Bruce’s mentality was just so different from everybody else’s in life. You read his quotes and make so much sense when it comes to just trying to lock in what is at task. I think a lot of his game and mentality is how you carry yourself and how you think of yourself.” Share your #AAHA and #BruceLeeMoment recommendations with us via social media @BruceLee or email us at hello@brucelee.com

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Judy Joo, a Korean-American executive chef, restaurateur, and TV chef traveling between the London and Hong Kong locations of her restaurant, Jinjuu. Judy also appears on the Cooking Channel with her show “Korean Food Made Simple” as she explores authentic Korean dishes inspired by her travels, showing just how easy it is to make Korean favorites with a few Korean store cupboard ingredients. Her latest book is also called Korean Food Made Simple, and is available now. Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. MEATY DUMPLINGS MANDU MAKES ABOUT 45 DUMPLINGS My mom used to enslave my sister and me to make these by the thousands. Plump dumplings neatly lined up on plates and trays covered every surface of the kitchen. I used to only eat the skins, shaking out the meaty insides for my sister. As I got older, I learned to savor those juicy gems as well, but the crispy skins are still my favorite part. If you prefer, the dumplings can be steamed instead of fried. These are a best seller at my restaurant, Jinjuu. Filling: 1 pound ground pork 1/2 pound ground beef 6 ounces firm tofu, drained and finely crumbled 2 1/2 cups finely shredded Korean or napa cabbage leaves (ribs removed) 3 scallions, finely chopped 2 1/2 tablespoons soy sauce 2 tablespoons toasted sesame oil 2 large cloves garlic, grated or minced 2 teaspoons kosher salt or sea salt 2 teaspoons grated peeled fresh ginger 2 teaspoons roasted sesame seeds 2 teaspoons sugar 3/4 teaspoon freshly ground black pepper For the Dumplings: 48 thin round eggless wonton wrappers Vegetable oil, for frying Dried chile threads (silgochu) Chile-Soy Dipping Sauce (page 212), for serving FOR THE FILLING: In a large bowl, combine the filling ingredients. Mix together using your hands, really breaking up the tofu to yield a very uniform texture. FOR THE DUMPLINGS: Line a couple of baking sheets with waxed paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of plastic wrap to keep them from drying out. Lay a wrapper on a clean work surface and put a tablespoon of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working toward the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking sheets. Repeat with the remaining wrappers and filling, making sure the dumplings aren’t touching on the baking sheets. Once the dumplings are assembled, if you don’t plan to cook them right away, you can freeze them on the baking sheets, then bag them up to store in the freezer. Without thawing the frozen dumplings, boil or steam them to cook through, then pan fry if you like to make them crispy. In a large nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Working in batches, lay the dumplings on their sides in the pan in a single layer without crowding the pan. Cook until golden brown on the bottom, 2 to 3 minutes. Flip them and cook until the other side is golden brown and the filling is cooked through, 2 to 3 minutes more. Transfer the fried dumplings to a wire rack or paper towel–lined plate to drain. Repeat with the remaining dumplings, adding more oil to the skillet as needed. If you prefer not to fry the dumplings, steam them in batches until cooked through, 5 to 6 minutes, then transfer to a serving platter (steamed dumplings do not need to be drained). Transfer the fried dumplings to a platter. Top with some of the chile threads and serve immediately, with the dipping sauce. TIP: If you’d like to check the seasoning of the filling for the dumplings—or any kind of filling or stuffing that includes raw meat or fish—cook a small patty in a lightly oiled skillet, then adjust the seasonings to your taste. CHILE-SOY DIPPING SAUCE YANGNYUM GANJANG MAKES ABOUT 1/2 CUP This sauce is my go-to sauce for dumplings, such as my Meaty Dumplings (page 54) and King Dumplings (page 56). 6 tablespoons soy sauce 2 1/2 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar 1 tablespoon thinly sliced fresh Korean red chile or Fresno chile (sliced on an angle) 4 1/2 teaspoons toasted sesame oil 2 teaspoons roasted sesame seeds 2 scallions, very thinly sliced on an angle IN A SMALL BOWL, stir together all the ingredients. Cover and store in the refrigerator if not using immediately. Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. MOM’S BBQ CHICKEN UMMA’S DAK GOGI SERVES 4 My mom’s BBQ chicken is the stuff of legend. She even used to grill it in our garage in unfavorable weather. I remember sitting on the steps staring at the little grill, watching her flip pieces of the juicy ginger-and-sesame-marinated chicken with chopsticks, and smelling the sweet smoke. Even your Korean-food-doubter friends will gladly chow down on this. To round out the dish, serve it with Grilled Corn on the Cob with Doenjang Butter (page 101) and Roasted Korean Sweet Potatoes (page 98) that you’ve peeled, mashed, and sprinkled with black sesame seeds, if you like. 1¼ cups soy sauce ½ cup packed dark brown sugar 6 scallions, thinly sliced on an angle 3 tablespoons rice vinegar 3 tablespoons maple syrup 2 tablespoons gochujang (Korean chile paste) 2 tablespoons toasted sesame oil 2 tablespoons grated peeled fresh ginger 2 tablespoons roasted sesame seeds 6 cloves garlic, grated or minced Pinch of kosher salt or sea salt Freshly ground black pepper 8 boneless skinless chicken thighs Vegetable oil, for grilling Doenjang Mayonnaise (page 216), for serving IN A MEDIUM BOWL, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved. Transfer 1 cup of the marinade to a container, cover, and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8 to 10 minutes; set the glaze aside. Preheat a gas or charcoal grill to medium-high heat. Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise. TIP: If you prefer boneless skin-on chicken thighs and can’t find them in the grocery, ask your butcher to debone skin-on thighs or simply use bone-in ones and just add a few minutes to the cooking time. Doenjang Mayonnaise MAKES ABOUT 1/2 CUP Use this simple, umami-rich condiment as a dipping sauce for Mom’s BBQ Chicken (page 174), slathered on the Krazy Korean Burgers (page 185) or grilled corn, and pretty much anywhere else you would use mayo. ½ cup mayonnaise, preferably Kewpie or a Korean brand 1 tablespoon doenjang (Korean soybean paste) IN A SMALL BOWL, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.

Judy Joo is the Chef Patron of Jinjuu restaurant in London and Hong Kong. She worked as an institutional fixed income derivatives saleswoman for Goldman Sachs and then Morgan Stanley, when she decided that she needed a change and wanted to be doing something that she was more passionate about. So, she left the trading floor to pursue her interest in being a chef - enrolling in The French Culinary Institute in New York City. Her career in the culinary arts would take her to working on the media side of the culinary industry which eventually led her to being the first female Iron Chef in the UK and the host of her own cooking show, Korean Food Made Simple. In this episode, we discuss what skills she took with her from the finance world to restaurant kitchens, the importance of being kind to everyone you meet - no matter who they are, and how you find time to just be when you have a packed schedule and two restaurants to run!  Features Be Good to Yourself by Journey