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You may know Judy Joo from her Cooking Channel show Korean Food Made Simple or her cookbook of the same name. But if you’re unfamiliar with her work, you’ll want to quickly get acquainted. 

The Korean-American, London-based chef, who’s also the owner of Jinjuu in London, is on a mission to showcase just how easy it is to make beloved Korean comfort food at home—with just a few staple ingredients you probably already have stored in your pantry. Her newest cookbook, “Judy Joo’s Korean Soul Food,” is a testament to that. It’s brimming with recipes for street food, snacks, shareable dishes, and breads, coupled with tips on how to store a Korean cupboard and easy-to-follow recipes for essential sauces. 

Related Reading: 7 Tips For Making Better Kimchi at Home

The book may be packed with classic and traditional Korean recipes—think oi muchim (chili-flecked cucumber salad) and soon dubu jiggae (seafood silken tofu soup)—but Judy has also developed recipes that pay homage to the UK, her home for the last 10 years. Woven into the cookbook you’ll find an assortment of British recipes with a Korean riff. Fish and chips gets a Korean spin with Judy’s recipe for fish and mushy beans: deep-fried, half-moon dumplings jammed with halibut and miso, ready to be mopped up with kimchi tartare sauce. Plus, her section devoted to desserts is buoyed by her love of infusing Korean ingredients into Western desserts. Whip up tiramisu marbled with coconut red bean misugaru or a batch of gochugaru and Nutella brownies, studded with crumbles of hazelnuts. 

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Keep reading for a taste of Judy’s white kimchi, known as baek kimchi (one of four kimchi recipes in the book). Her version isn’t spicy; rather, it’s refreshing and somewhat sweet, anchored by chunks of Korean cabbage, grated Asian pear, white radishes, carrots, and dried jujube dates. Although it’s often eaten in the warmer months—it’s stored in the fridge as a cool, refreshing snack—it’s the kind of kimchi you’ll want to eat year-round. 

Once all of the ingredients have been packed into tightly sealed containers, the kimchi will need 2 to 3 days to rest on your counter to fully ferment. After a few days, the kimchi is ready to eat, but Judy suggests sticking it in the fridge (where it will continue to ferment) because that coldness is what makes the kimchi so refreshing. Then, simply eat as is (and enjoy its “soup”!), whisk the cabbage into scrambled eggs, or plop a mound atop your favorite rice bowl concoction.

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White Kimchi Recipe

Contrary to popular belief, not all kimchi is spicy. This white version is refreshing and crisp and often eaten in the summertime. The pickling liquid is so tasty, and rather revitalizing on a hot day; you’ll often see people ‘drinking’ it by the spoonful.

White Kimchi

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Header image courtesy of Yuki Sugiura.

Amy Schulman is an associate editor at Chowhound. She is decidedly pro-chocolate.
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