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Judy Joo

  • Recipe

    Quick Cucumber Kimchi

    Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

  • Recipe

    Spicy Scallion Salad

    This salad is best dressed just before serving so the scallions retain their crunch.

  • Recipe

    Korean Bean Sprouts (Kong Namul)

    One of several banchan, or side dishes that round out a Korean barbecue menu, these crunchy sprouts are imbued with nutty flavor from sesame oil and roasted sesame seeds. You…

  • Recipe

    Lightly Pickled Radish (Mu Saengchae)

    This spicy, tangy banchan, or side dish, is a refreshing contrast to rich Korean barbecued beef and chicken. If you can’t find daikon, you can use red radishes instead.

  • Recipe

    Korean Spinach (Sigeumchi Muchim)

    The nuttiness of the sesame oil gives this spinach a deep, earthy flavor that pairs well with grilled meat.

  • Recipe


    This deeply flavored, spicy Korean sauce gets its name from ssam, meaning “wrapped,” and jang, meaning “sauce.” It’s often served with grilled dishes, including kalbi (barbecued short ribs) and dak…

  • Recipe

    Korean Barbecued Chicken (Dak Gogi)

    In traditional Korean barbecue fashion, these chicken thighs are doused in a spicy-sweet soy-sesame-chile marinade, then grilled and wrapped up in lettuce leaves to eat. Slicing the chicken thighs into…

  • Recipe

    Korean Barbecued Beef Short Ribs (Kalbi)

    Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The…

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