As executive chef for the Playboy Club London and one of four Iron Chefs for the United Kingdom, Judy Joo is a culinary jetsetter. But when she wants to get away from the limelight and a busy professional kitchen, she knows how to relax with family and friends: She throws a Korean barbecue.
Recipes: Get the complete menu.
In this article, Judy describes her family barbecues and highlights what she considers essential pantry ingredients―including substitutions, should you be unable to find them―and encourages you to host your own Korean barbecue.
Bonus recipe: Judy makes a Quick Cucumber Kimchi for her barbecues. It’s considered quick because the cucumber ferments for at least 24 hours. Debra Samuels has a Kimchi recipe that, indeed, ferments for up to 3 days for optimum flavor. Plan your barbecue enough in advance, and you can make both!