Podcast appearances and mentions of Judy Joo

"You're going to smell it before you even taste it, and then you're going to burp it for five hours afterwards." - Judy JooIn this episode, the Queen of Korean Fried Chicken, Judy Joo shares her journey from Wall Street to the kitchen, the interesting way her baby bath tub was used well after she'd grown out of it, and the fascinating story of her parents, who met in America after both having fled Korea for a better life after the war. 

NBC News medical contributor Dr. Natalie Azar shares a checklist for tackling arthritis — including symptoms to watch for and the best ways to manage pain. Also, Joshua Jackson stops by to catch up and talk about heading back to the big screen in his new movie ‘Karate Kid: Legends.' Plus, tech expert Katie Linendoll highlights a few must-have summer gadgets, from smart sunglasses to slushie makers. And, chef Judy Joo whips up a delicious BBQ chicken and noodles recipe in honor of Asian American and Pacific Islander Heritage Month.

Judy Joo is a classically trained chef, entrepreneur, and television personality whose unconventional journey spans engineering, Wall Street, and the world's top kitchens. She is an Iron Chef, cookbook author, and dynamic force in the food world, celebrated for modernizing and globalizing Korean cuisine.Judy is the founder of Seoul Bird, a Korean fast-casual fried chicken concept with locations in London, New York, Las Vegas, and beyond.Seoul Bird merges bold Korean street food flavors with the speed and scale of modern dining, combining Judy's culinary heritage and operational expertise.Before launching her restaurant empire, Judy trained at the French Culinary Institute, worked in Michelin-starred restaurants like The French Laundry and Gordon Ramsay's empire, and became a recognizable face on Food Network. Seoul Bird is expanding through a strategic mix of franchising and licensing, including high-traffic venues like Citi Field and Edinburgh Airport.Judy left Wall Street to pursue her passion for food, trading finance for the kitchen with zero expectations—just love for cooking.Her engineering and banking backgrounds continue to shape how she designs restaurants and runs operations at scale.As a Korean-American woman in male-dominated fields—finance, engineering, and restaurants—Judy forged ahead with “fearlessness or I just don't care” confidence.She believes “today's invention is tomorrow's tradition,” especially in defining authenticity in global cuisines like Korean fried chicken.Seoul Bird thrives in arenas and airports, offering high-volume, high-flavor experiences with a focus on simplicity, quality, and cultural storytelling.She emphasizes the power of brand building—through books, TV, and food—as key to her business success.Judy finds inspiration everywhere, from grocery store aisles to international travel, always absorbing and evolving her culinary creativity.She's proud to see Korean food embraced globally, transforming from a source of school-lunch embarrassment into a pop-culture phenomenon. QUOTES “I love creating experiences. I love creating meals. I love food. I love the language of food. It is a language of love for me.” (Judy)“I’m going to downgrade my life in every way possible and work weekends and evenings and much longer hours and get paid a fraction of what I was getting paid.” (Judy)“I remember hesitating. Like, which one do I want to do? I was like, oh, math and science is easy for me. I’ll go to engineering school.” (Judy)“If I want to be in these industries where I am the one and only minority, the one and only female, I don't care. I’m going to do it.” (Judy)“A restaurant is a business at the end of the day. You have to know cost control, maximize profits, and understand finance.” (Judy)“I know so many chefs who can't even get their way around an Excel spreadsheet.” (Judy)“Koreans are obsessed with fried chicken. Obsessed. Obsessed.” (Judy)“Today's invention is tomorrow's tradition. Korean fried chicken came from war and evolved. Is it authentic? I think so.” (Judy)“I've gone from being embarrassed about my lunchbox to everybody spamming me, asking, ‘What are they eating? What are they drinking?'” (Judy)“As long as the DNA is there—that makes it Korean.” (Judy)“Television cheffing is much easier. You’re in a nice air-conditioned studio versus burning yourself and dealing with employees.” (Judy)“Every single time I’m in a grocery store, whenever I travel, you’re constantly seeing new things. That’s a huge source of inspiration.” (Judy) 

Chef Judy Joo shares easy Korean recipes; Black smoke rises from Sistine Chapel as conclave continues; SKIMS CEO says work-life balance is employees' responsibility Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week's guest on this special edition Bruce Lee Foundation takeover of the Bruce Lee Podcast for AANHPI and Mental Health Awareness month is chef and entrepreneur Judy Joo! Judy Joo is a Korean-American chef, author, and TV personality whose path to culinary success took a sharp left turn from Wall Street to the world's finest kitchens. From an engineering degree at Columbia to becoming the only female Iron Chef UK, Judy has built a career rooted in bold decisions, fearless creativity, and a deep love for the flavors of her heritage. Shannon kicks off this May season celebrating her friend Judy's powerful story of reinvention and perseverance. Together they talk about the importance of work ethic, kindness, celebrating one's culture, mentorship of the next generation, and following your heart as Judy prepares to launch her newest cookbook, K-Quick: Korean Food in 30 Minutes or Less (available May 6, 2025). And listen in as Shannon reveals a bucket list wish of her own around food! Make sure to catch Judy doing her thing right now as a judge on the new Food Network show House of Knives or visit one of her wildly popular restaurants Seoul Bird to get down with some Korean fried chicken at several locations and stadiums around the world. Or maybe you need to follow Judy to discover what disco fries are! Whatever the case, sit back and enjoy this conversation with the inspiring Judy Joo as we celebrate the importance of representation and wellbeing this May on the Bruce Lee Podcast BLF edition! Show notes and more episodes at Brucelee.com/Podcast  Connect with Judy…. Get Judy's new book:  K-Quick: Korean Food in 30 Minutes or Less  – Available: May 6, 2025. See Judy on Food Network's House of Knives Website: https://www.judyjoo.com/ Instagram: https://www.instagram.com/judyjoochef/ Facebook: https://www.facebook.com/JudyJooChef/ X: https://twitter.com/judyjoochef

Judy Joo shares how her multicultural background as a French-trained Korean American Londoner shapes her culinary perspective. She reflects on childhood food memories, her father's resilience as an immigrant, and the work ethic instilled by her mother's scratch cooking. She reveals how she studied engineering at Columbia University and built a finance career at Goldman Sachs and Morgan Stanley before ultimately chasing her passion for food at the French Culinary Institute. She compares the intensity of fine dining to finance and explains how both shaped her approach to running restaurants. She discusses the global success of Seoul Bird, her Korean fried chicken concept, and the authenticity of House of Knives, where chefs showcase their true skills. The chef dishes on K Quick, her upcoming cookbook, featuring 30-minute Korean recipes and practical shortcuts for home cooks. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Judy Joo on Instagram: HERE Learn More About House of Knives: HERE Hosted on Acast. See acast.com/privacy for more information.

Scott Conant reflects on the surprising moment when a fan got his signature and book title, Peace, Love, and Pasta, tattooed. The chef talks about his daughters' evolving culinary skills and their growing interest in cooking. He shares his experience opening The Americano in Atlanta and hints at more restaurant projects in the works. The conversation shifts to the new competition show, House of Knives, where chefs have full creative freedom to showcase their skills without mystery ingredients or randomizers. He explains the show's unique format, the high level of talent among the contestants, and the dynamic judging panel featuring Marcus Samuelsson and Judy Joo. Scott shares his updated perfect food day, cooking heartfelt Italian dishes for his late grandparents and bringing his journey as a chef full circle. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Scott Conant on Instagram: HERE Follow Scott Conant on X: HERE Learn More About House of Knives: HERE Hosted on Acast. See acast.com/privacy for more information.

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

This week, we're delving into the world of Korean food as the country continues to win admirers around the world for its creative outputs. We sit down with TV chef and author Judy Joo to discover more about the nation's regional cuisine. Plus: Sophie Monaghan-Coombs flicks through ‘Koreaworld: A Cookbook' with co-author Matt Rodbard, while Petri Burtsoff gets a taste of the Korean wave in Helsinki.See omnystudio.com/listener for privacy information.

Seoul Bird Korean Street Food serves up fried chicken strips, sandwiches and more inside the Proper Eats Food Hall at Aria. It's Chef Judy Joo's first Vegas venture after two successful outlets in London. Joo is also a cookbook author, an Iron Chef in the UK (despite being a born and bred New Jersey girl), and a veteran of the flagship restaurants of both Gordon Ramsay and Thomas Keller. Gemini sits down with Joo at Proper Eats, and does some proper eating of Seoul Bird's signature dishes. With Al away for family time, Rich and Gem also share their dining of the past week - including Main St. Provisions, Hanu Korean BBQ, Snooze and the buffet at Rampart Casino. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Restaurateurs Asma Khan and Judy Joo share how food can bridge cultures and bring people together. Background:Food may be a universal experience, but the culinary world has a long patriarchal history. Throughout their own tenures in the industry, chef and philanthropist Asma Khan, who owns London's Darjeeling Express restaurant, and restaurateur and author Judy Joo, who operates the eatery Seoul Bird, faced a long line of roadblocks. At BoF VOICES, both shared how they struggled to find restaurant spaces, were talked over in meetings and consistently saw Western cuisines prized above all else.But it was through their respective journeys that Joo and Khan realised the depth of the relationship between food and politics, and how it can be used to help open people's minds. This week on The BoF Podcast, Khan and Joo discussed being women of colour in the male-dominated food world, as well as how food can be a vehicle for cross-cultural sharing and acceptance. “The more you learn about other cultures, you learn about tolerance, you learn about mindfulness, and you learn to respect each other more,” said Joo. Key Insights:After working in careers in law and finance, both Joo and Khan's passion for cooking pushed them to pursue careers in food. “I pursued a career in fixed income derivatives for about five or six years, and then I had an epiphany and I decided, you know, I can't chase a pay cheque anymore,” said Joo. “I really want to chase my passion… I just wanted to cook and eat. Patriarchal structures are reflected in the way the people eat, something Khan witnessed firsthand growing up. “I learned as a young woman in India that in our society, in every meal, women ate last, girls ate least, this was how it was,” said Khan.While hosting “supper clubs” out of her own kitchen, Khan more deeply understood how difficult it was to draw a line between food and culture. “I want to tell people you cannot take my food and separate culture from it. I won't let you eat it… You break bread with me. You have a conversation about my food,” said Khan. Though she — and her cuisine — have faced prejudice, Joo said Korean pop culture like “Squid Game” and “Money Heist: Korea” has opened more people's eyes. “Food is so often the entry point to learning about a new culture,” she said. Additional Resources:BoF VOICES 2022: Creativity and Its Power to Change: From South Korea and Japan to Ghana and Ukraine, speakers including Fast Retailing's Koji Yanai, photographer Campbell Addy and stylist Julie Pelipas discussed the power of culture and creativity in the fourth session of BoF's annual conference for big thinkers.You can catch up on all the videos from BoF VOICES on our YouTube channel, please follow this link. Hosted on Acast. See acast.com/privacy for more information.

This week we are joined by inspirational chef Judy Joo who shares about how her divorce became her greatest teacher, pivoting her to follow her dreams, her endometriosis diagnosis and subsequent egg freezing experience and how she uses Korean food to heal. Hosted on Acast. See acast.com/privacy for more information.

"cut the chords and just go and fly now" - Judy JooCelebrity Chef Judy Joo joins Samantha Baines to talk divorce, diamond earrings and Chanel bags. Judy talks about her divorce experience, throwing herself into work and fertility worries. She opens up about the process of freezing her eggs post divorce and sitting in fertility waiting rooms on her own. The two bond over the numb feeling and depression that comes with divorce and big changes as well as dating as a divorcee.Trigger warning:depressionsuicidefertilityFollow us on twitter and instagram: @divorcepod & @samanthabainesEmail: thedivorcesocial@gmail.comSupport the podcast on Patreon - patreon.com/samanthabaines See acast.com/privacy for privacy and opt-out information.

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.

The MSG Pod: Episode 010 – Judy Joo – NEW YEAR SPECIALIt's the 2022 New Year Special with Iron Chef, TV star, and food writer Judy Joo! We chat about comfort food, changing careers, women supporting women, keeping things going through the pandemic, hard-to-please parents, Cooking with the Stars, K-Drama, Tottenham Hotspur, the power of the BTS Army and more!Plus, MiMi confesses that she can only cook two Korean dishes, but one of them just happens to be Judy's favourite!Happy New Year from The MSG Pod!Rate and subscribe on Apple Podcasts: https://tinyurl.com/theMSGpodWebsite: https://www.facebook.com/TheMSGpodTweet: @TheMSGpodInstagram: @TheMSGpodHosted, edited and produced by @meemalee. Guest star @judyjoochef. Music by @dblackguitar and produced by @vellumhill. Artwork by @meemalee.If you enjoy the show, please subscribe, rate, review and share with your friends. This is an independent podcast and every recommendation helps - thank you!#MSGpod #TheMSGpod

In her mid-20's, Judy Joo found herself with a degree she wasn't interested in and working a job she wasn't passionate about. She decided to instead pursue her big passion--cooking. Now she is an Iron Chef with her own hit restaurant, Seoul Bird. In Madison Pieper's first episode taking over for Kindra Hall, Madison asks Judy about her experience working as a woman in a male-dominated field and hears about Korean culture. See omnystudio.com/listener for privacy information.

In her mid-20's, Judy Joo found herself with a degree she wasn't interested in and working a job she wasn't passionate about. She decided to instead pursue her big passion--cooking. Now she is an Iron Chef with her own hit restaurant, Seoul Bird. In Madison Pieper's first episode taking over for Kindra Hall, Madison asks Judy about her experience working as a woman in a male-dominated field and hears about Korean culture. See omnystudio.com/listener for privacy information.

In her mid-20's, Judy Joo found herself with a degree she wasn't interested in and working a job she wasn't passionate about. She decided to instead pursue her big passion--cooking. Now she is an Iron Chef with her own hit restaurant, Seoul Bird. In Madison Pieper's first episode taking over for Kindra Hall, Madison asks Judy about her experience working as a woman in a male-dominated field and hears about Korean culture. See omnystudio.com/listener for privacy information.

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.

Iron Chef Judy Joo left a booming career on Wall Street to pursue her passion for Korean food. As one of just a handful of female Korean-American chefs in a male dominated industry, Judy talks about her stint as Executive Chef at the Playboy Club and her career as a successful food media personality, global restauranteur and author of "Korean Food Made Simple" and "Judy Joo's Korean Soul Food."  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

May 8, 2020 - What are the challenges a chef faces when she decides to open a restaurant? How do you break the stereotype that “women make good cooks, but men make better chefs”? And how do you not only survive but thrive in the hyper-competitive restaurant kitchens and food scene in New York and London? And what do you cook when you have to stay home, due to the unprecedented world-wide pandemic? Meet two inspirational chefs - who happen to be female Korean Americans - who are doing all that and more: Chef Esther Choi and Judy Joo, chef, television personality, and the author of Korean Soul Food. Listen and join in on their conversation. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1362-a-conversation-between-chefs-esther-choi-judy-joo

A regular on Food Network and The Cooking Channel, Judy has made Korean food accessible to large audiences with her simplified recipes. Now she’s out with a new cookbook that reflects her identity as a Korean, American and Londoner.  She talks about giving up a lucrative finance job to pursue a more fulfilling career, breaking the mold of what a female chef looks like, male chef privilege, hater reviews, Asian tv chef representation, and what's in her new cookbook. judyjoo.com Instagram: @judyjoochef

Benign masochism, messed-up spicy versus emotionally spicy, adrenaline rushes, gochujang, and “to kimchi” with chef Judy Joo. And her eating recommendations for London and Hong Kong. Smart Mouth is on Patreon - contribute and help keep this thing going! www.patreon.com/smartmouthpodcast www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/ Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt

UK Iron Chef, international restauranteur, and cookbook author Judy Joo joins us on this special 4th of July episode to talk about Korean BBQ! Tune in to this episode to learn what makes Korean BBQ different from other barbecue and why it's so popular.

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.

Judy Joo shares a delicious and simple recipe using kimchi.

“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

Libby Purves meets hypnotist and self-help writer Paul McKenna; theatre director Jonathan Church; chef Judy Joo and Rear Admiral Kit Layman. Judy Joo is a Korean-American chef. Her new TV series, Korean Food Made Simple, explores South Korea's food markets, culinary traditions and street food. Judy graduated in engineering and worked in New York's financial district before enrolling at the French Culinary Institute. Based in London, she has worked at Claridges, Restaurant Gordon Ramsay and Heston Blumenthal's The Fat Duck. Korean Food Made Simple is broadcast on Food Network UK. Rear Admiral Kit Layman's new book, The Wager Disaster, pieces together the shipwreck of HMS Wager in 1741. Using eyewitness accounts and diary entries, he tells the story of this little-known nautical tragedy involving murder, starvation, mutiny and an epic open boat voyage of 2500 miles through hostile seas. During his 35-year career, Rear Admiral Layman commanded a variety of ships including HMS Argonaut during the Falklands conflict and the aircraft carrier HMS Invincible. The Wager Disaster - Mayhem, Mutiny and Murder in the South Seas is published by Uniform Press. Jonathan Church is artistic director of the Chichester Festival Theatre. He is currently directing Penelope Wilton in Taken at Midnight which tells the story of young Jewish lawyer, Hans Litten, who subpoenaed Adolf Hitler in 1931. Jonathan, who learnt his trade backstage as an assistant electrician and stage manager, recently directed Singin' in the Rain; The Resistible Rise of Arturo Ui and The Life and Adventures of Nicholas Nickleby. Taken at Midnight is at Theatre Royal Haymarket, London. Paul McKenna is a hypnotist and self-help author. His new book, The 3 Things that will Change Your Destiny Today, aims to enable readers to take control of their lives and make decisions. A former radio presenter, Paul has hosted self-improvement television shows and seminars about hypnosis, weight loss and motivation. The 3 Things that will Change Your Destiny Today is published by Bantam Press. Producer: Paula McGinley.

Brothers Andy and Charlie Nelson of Nelson's Greenbrier Distillery and Chef and Television Personality, Judy Joo.

In today's interview Judy Joo tells us how she went from being a high-paid Wall Street analyst to a low-paid chef. ------------What do YOU think of the show? Head to JamesAltucherShow.com/listeners and fill out a short survey that will help us better tailor the podcast to our audience!Are you interested in getting direct answers from James about your question on a podcast? Go to JamesAltucherShow.com/AskAltucher and send in your questions to be answered on the air!------------Visit Notepd.com to read our idea lists & sign up to create your own!My new book, Skip the Line, is out! Make sure you get a copy wherever books are sold!Join the You Should Run for President 2.0 Facebook Group, where we discuss why you should run for President.I write about all my podcasts! Check out the full post and learn what I learned at jamesaltuchershow.com------------Thank you so much for listening! If you like this episode, please rate, review, and subscribe to "The James Altucher Show" wherever you get your podcasts: Apple PodcastsiHeart RadioSpotifyFollow me on social media:YouTubeTwitterFacebookLinkedIn

In today’s interview Judy Joo tells us how she went from being a high-paid Wall Street analyst to a low-paid chef. See omnystudio.com/listener for privacy information.

Get to know Judy Joo on this week’s episode of Chef’s Story! Judy is one of the four Iron Chefs for the UK and the Executive Chef for The Playboy Club London, which launched in all of its 1960’s glamour this summer. Judy went to Columbia University where in addition to earning a Bachelor’s of Science degree in engineering, she explored New York’s diverse culinary offerings and whet her palate for gastronomic adventures. For several years, she embarked on a career on Morgan Stanley’s fixed income trading floor, but Judy still felt the lure of the kitchen and decided to pursue her true passion and enrolled at the French Culinary Institute. She went on to work in Saveur magazine’s test kitchen developing recipes, researching food traditions and writing. Judy also started Slow Food USA’s first inner city Slow Food in Schools project in Harlem at The Children’s Storefront School, where she was a math tutor. Tune in to hear her culinary journey in her own words, and find out why Iron Chef is still one of the most stressful, yet rewarding, things in her life! This program was sponsored by White Oak Pastures “Growing up in New Jersey – cooking wasn’t presented to me as a career choice. I didn’t consider culinary as a career until much later.” [03:00] “Science is part of cooking, inherently!” [10:00] “Iron Chef is one of the most stressful things I’ve done in my entire life.” [30:00] “I generally pull from all over. I’m a French trained, Korean born, British chef!” [32:00] –Chef Judy Joo on Chef’s Story