Judy Joo On Fast Korean Feasts, Kitchen Counting and the Secrets Behind Urban Refrested Fried Chicken: "I can chop an onion in 30 seconds ..."

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Judy Joos latest cookbook, K-Quickpromises Korean dishes in 30 minutes or less – a challenge that she admits that she initially hesitated. “At first I thought:” It’s so commercial. Do I really want that? “, She laughs. But the exercise became a creative thrill.” How can I put your food into my food in just 30 minutes? It was about being imaginative, finding abbreviations and realizing that these are things that my family and friends are already doing because everyone is so busy. “

Your tips are wonderfully practical: “Buy pre -cut vegetables. To be honest, it accelerates the process enormously. I can chop an onion in 30 seconds, but my friends take three minutes!” She also sings the praise of pumpkin in canned porridge and Sackd Coleslaw Mix for quick.

For Judy, the magic of the Korean food is its powerful taste. “You don’t have to do much with these ingredients. It’s here. It’s called Hello and wakes you up.” Even if she only marinates for 10 minutes, she can bring a meal that is “good enough for a quick family meal”.

From Wall Street to Wok

Her way to the culinary fame was anything but usual. She grew up by Korean parents in New Jersey and moved to London 20 years ago and collected influences from three continents on the way. “I want to say that I circling the best of all three cultures,” she says. “I look at a French-trained, Korean-American Londoner.”

In front of the kitchen there was Wall Street, a world that she describes as “Wolf der Wall Street Days”. Extravagant dinner, late nights and a relentless pace were the norm. “Back then we still made customers roam clubs. It was crazy,” she recalls. “I once pulled two all-nights in a row, showered in the gym on the other side of the street and came back to work.”

But the kitchen, especially at Michelin-Stern level, is hardly less demanding. “Kitchens are just a difficult place for women to work,” reflects Judy. “If you throw in children and pregnancy, you cannot stand on your feet for 12 to 15 hours a day. There must be more allowances to make kitchens female.”

The global rise of Korean cuisine

Korean food has a moment and Judy is both participants and a witness. “In my life, I embarrassed myself from my lunch box to spam my social media in which I asked:” What do you eat in this drama? “, She says. The rise of K-Pop, K-Beauty and Korean dramas has heated up a global appetite for everything Korean, including food.

But the adaptation comes with popularity – and sometimes misinterpretation. Korean grill and fried chicken have become international sensations that are often far from their origins. Does that bother you? Not at all. “I would not call it a bastardization. It is adoption. A kitchen becomes global.” Nevertheless, she can’t help but giggle without Korean cooking without Korean ingredients.

Korean Fried Chicken, she explains, is a product of cultural exchange that is transferred by American GIS during the war and transformed with Tempura -sig and Korean sauces. “It became a unique Korean product and now it is booming all over the world.”

The comfort from home

For Judy Comfort is a bubbling bowl of Korean stew. “My favorite dish of all time is a Korean stew made of silky soft tofu and seafood in a spicy broth with Kimchi. It’s called Sundubu-Jjigae. That with a bowl of rice is my lucky place.”

She calms home chefs quickly: Nowadays, important Korean ingredients are easy to find. “You can always buy a tub from Gochujang or Doenjang. Soy sauce is everywhere. Many online retailers sell what they need.”

Kitchen confidence and guilty joys

Judy is not over a shortcut. “Sometimes I buy something and pirep, like the Mint Mix for Christmas. I will boot it, orange peeling, add more beautiful dried fruits. If I buy something, I will always do it better.”

Your guilty joys? “Immediate ramen noodles and pringles sour cream and onion chips. If you are in the Hotel Minibar, I can’t resist. It just disappears.”

Organization is the secret

After your best kitchen tip, your answer is easy, but wise: “It all about organization. The better you are organized, the more success you are. Create a list, check your ingredients, you know what you will do every day. Organization is the key to success in the kitchen.”

A hug in a bowl

Ultimately, Judy’s good food is about comfort and joy. “Good food is eating that flaws you back. Eating that only makes you happy and warms you from the inside out. Like a loving hug.”

With her contagious enthusiasm and practical advice, Judy Joo makes Korean food irresistible – and completely within reach. Regardless of whether you long for a fiery stew or a crispy bite of fried chicken, your message is clear: delicious, SEILAL EASE is only half an hour away.

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