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Judy Joo Podcasts

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11 of The Best Podcast Episodes for Judy Joo. A collection of podcasts episodes with or about Judy Joo, often where they are interviewed.

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11 of The Best Podcast Episodes for Judy Joo. A collection of podcasts episodes with or about Judy Joo, often where they are interviewed.

Updated daily with the latest episodes

Best weekly hand curated episodes for learning

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For the Love of Korean Food with Chef Judy Joo

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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." 

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Sep 01 2020 · 40mins
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A Conversation Between Chefs with Esther Choi & Judy Joo

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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

May 08 2020 · 59mins

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Judy Joo: Chef, Restaurateur, Television Personality + Author

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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

Sep 12 2019 · 33mins
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Spicy Food with Judy Joo

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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
Sep 19 2018 · 31mins
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Episode 22: Judy Joo + Korean Barbecue

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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.

Jul 05 2017 · 34mins
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episode 104 :: judy joo

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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.
Apr 20 2017 · 39mins
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Episode 127: Korean Food Made Simple with Cooking Channel host Judy Joo

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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.

May 10 2016 · 32mins
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S2 EP 16: Judy Joo - Be Happy with Yourself

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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

Mar 02 2016 · 46mins
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Nelson's Greenbrier Distillery & Chef Judy Joo

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Brothers Andy and Charlie Nelson of Nelson’s Greenbrier Distillery and Chef and Television Personality, Judy Joo.
Nov 29 2014 · 36mins
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Ep. 30 - Iron Chef Judy Joo: How She Quit Wall Street To Choose Herself

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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.

Jul 22 2014 · 44mins
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