Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Thank you so much to the Four Seasons Anguilla for hosting me and a great residency over Christmas. My family and I had the best time enjoying the sun, ocean, beach and our epic villa! Luxury at its best. @fsanguilla Thank you especially to Chef Manu Calderon @chefmanucalderon who is at the helm of this massive operation. We served: – burrata with perilla leaf pesto drizzled yuzu and sprinkled with roasted pine nuts – cheese, bulgogi and kimchi spring rolls with a creamy black pepper dip – jumbo prawn cocktail with a gochujang cocktail sauce – yujacha cured salmon cones with shallot crème fraiche and caviar – our famous Seoul Bird Korean fried chicken with pickled daikon and gochujang mayo, and a loaded scallion garlic butter hasselback potato on the side – local Caribbean lobster, with yuzu butter, ssamjang butter and a Korean potato salad. – yuzu posset with yujacha, crystallized lemon peel, fresh raspberries – misutgaru (7 grain powder) and red bean, coconut tiramisu . . #anguilla #fourseasons #caribbean #korean #koreanfood #korea #judyjoo #cheflife #chefs #chef #popup #lobster
Chef Dana Choi @chefchoidana first came to the UK in 2014 with a visa supplied by my first restaurant Jinjuu in Soho. It was her first time living outside of South Korea— she hardly spoke English and it was quite a culture shock. She was part of our opening team there and it has been a true honor watching her grow. We have shared blood, sweat, and tears together! She worked hard, learned a ton, and climbed the ranks. She forged her way from commis chef to sous chef…. and, then joined us at Seoul Bird as Head Chef. After two years with us, she spread her wings to open her own place @jang.london in London’s iconic Royal Exchange. We are so proud, watching her leave the “nest”, take on a new challenge, and launch her own restaurant with her own menu. Andy @chefandrewhales and I had an unforgettable meal at Jang, where Chef Dana has curated an exquisite menu showcasing Korea’s traditional flavors blended with her own unique twists. Dana hails from Korea’s Jeolla province, which is known for its rich gastronomic traditions and bold flavors– which shine through impressively in her dishes. I was awe struck with the truly tasty Yuk Hwe steak tartare and the perfectly cooked kalbi beef bbq with traditional Korean and modern condiments. Her mouthwatering bossam (pork belly) is also a must try… and the umami filled oysters with kimchi. All of the kimchis (a few kinds are on offer)are made in house and are full of funk, tang, and completely addictive. Congratulations Dana. I love and am so proud of you… and will continue to watch your career with great interest. The world is your oyster (with some kimchi on top!). #JangLondon #KoreanCuisine #LondonEats #FoodieAdventure #JudyJoo #CulinaryJourney #Korea #KoreanFood #RoyalExchangeDining #KBBQ #London #mentorship #mentors #womensupportingwomen #womenchefs #femalechefs #korean
Super interesting to visit the @kwangjuyo_center @kwangjuyo_official ceramics factory in Icheon. This town is about 1.5 hours outside of Seoul and known to be the ceramics capital of Korea. It is an area known for their superior terroir and spring water and the best rice is also grown in this region. Because of this unique topography, the earth here also yields exemplary clay for making pottery. Kwangjuyo is one of the best artisan makers keeping alive a centuries old tradition. I love their organic, nature inspired designs incorporated into sleek and modern shapes. Under the direction of Luci Cho @sayluci , Kwangjuyo’s plates grace the tables of some of the finest Michelin starred restaurants around the world. After all, food does taste better when eaten off of gorgeous dishes! . @sayluci @kwangjuyo_official @icheon_city #chef #chefs #chefslife #chefstable #chefsofinstagram #ceramics #pottery #judyjoo #korea #korean #koreanstyle #koreanceramics #tablescape
Seoul Bird has had a baby, and Seoul Birdie was born today at Tottenham Hotspurs stadium @tottenhamhotspurstadium @spursofficial. We are so proud to speak the flavors of Korea around the world and to be in our fave arena in London. Come on you Spurs! And come on down to the South Side Market place to try some of our Korean Fried Chicken! A special shout out to our COO, Andrew Hales, who is a die hard life long Spurs fan. Thank you for everything! @chefandrewhales And sending our love and luck to captain @hm_son7 ! . #tottenham #tottenhamhotspur #coys #chefs #chef #chefslife #judyjoo #korea #koreanfood #koreans #stadiumfood #koreanfriedchicken #london @seoulbirduk @akamilah thank you to your amazing mom for her vocals in this soundtrack. Xx (high school classmates!)
I love getting facials. It is probably the one thing I do the most to treat myself on a regular basis. I feel like I have congested skin and need to get my pores cleaned. I have been all around London and New York trying treatments, and my functional medical doctor told me to check out Nataliya Robinson’s beauty clinic @nataliya_robinson_ . Nataliya is called “the skin whisperer” and her treatment was the closest to a medical facial I have ever had outside of Seoul. Very impressed. First, she examined my skin and then designed a bespoke treatment for me. She did extractions (which I need and love), surgically popped a zit (can’t even tell now where it was), and even put an infrared light on an area where I have psoriasis. The best was her famous and totally intense facial massage. Loved it! I also really enjoyed the lymphatic drainage leg suit that she strapped me in for the duration of my treatment. Your whole body feels “worked” over and relaxed by the end. I think I fell asleep for a bit too. In the end, I came out with glowing and hydrated skin! And my legs felt awesome too after being massage for 90mins! . Nataliya is so knowledgeable and you can tell she really cares as well. You just feel safe with her and trust her to work her magic. She is London’s skin whisperer! . #facial #facials #london #beauty #beautytips #skin #skincare #judyjoo #lifestyle #invited
So I survived and thrived… conquered Patagonia. It’s been on my bucket list for a while and finally did it. Travelled to the edge of the earth and back. Life should be full of beautiful adventures, and Patagonia (which means Land of the Giants), is full of wonder. More photos to come… . @awasiexperience
Tackle your day with Yuna’s “Go! Go! Go!” attitude! Hope she makes you smile!! 😊 . I’m totally obsessed with my niece! @nylajoo Go! Yuna! Go! . #toddler #korean #japanese #babiesofinstagram
I have had a long love affair with Italy…. And, I couldn’t resist adventuring into this golden field of sunflowers. 🌻 Ah, Italy… amazing food, people, and scenery!
Thrilled to be judging Bobby’s Triple Threat! Honored to be tasting the amazing food of the Chef Titans: Brooke Williamson, Tiffany Derry and Michael Voltaggio @chefbrookew @mastercheftd and @mvoltaggio. . . Challenger Chef Katsuji Tanabe’s @katsujitanabe bravado is as big as his desire to take down Bobby Flay’s Titans! Calling himself the “bridesmaid” of cooking competitions, he is desperate for his first big win, and it’s up to me, judge Judy Joo to decide if it’s his turn for victory. . Premiering Tuesday, September 3rd at 9pm EST – “Titans vs Katsuji Tanabe” #BobbysTripleThreat @foodnetwork @StreamOnMax
So…. Yup… it’s my birthday. Thank you everyone for the well wishes. I’m trying to ignore my birthday… but, thank you everyone… I guess I should celebrate… a little bit. Xx . . Thank you for this gorgeous cake @awasiexperience!
Look at this magnificent box of fresh Asian Pears that just arrived from the Subarashii Kudamono farm in Pennsylvania! @subarashiikudamono Honestly, these are the sweetest and most fragrant Asian pears I have ever had. Even my parents are addicted to them! The pears are all individually wrapped… just in time for Christmas. Some of my chef friends received a gift box of these exquisite fruits— if you’re reading this let me know what you thought! I love sharing these deliciously special fruits with friends. Each pear is so beautiful – like a holiday ornament. Each pear is tree-ripened, individually curated & hand-packed. The best gift for the holiday season. Easy ordering online: www.WonderfulFruit.com . . #pears #fruit #chefstalk #cheflife #christmasgift #christmasgifts
Koreans are known to drink… a lot. And, as a result, we take our hangover cures seriously, and nothing does the trick like a warm bowl of Haejang-Guk. Translated as “soup to chase the hangover,” this comforting dish is crafted with dried Napa cabbage, assorted vegetables, and meat, all simmered in a warming beef broth. A common variety of this hearty stew boasts cubes of congealed ox blood (like black pudding). It is a “soup to get sober”, but it is also eaten for a normal meal. My dad loves the version sold at Gammeeok in Fort Lee, NJ. It has become a family ritual to stop here for this soup on our way back from NYC. @gameeok_ny_nj (I usually just get the bibimbap!) Thank you for the feature Daily Mail! Check out the full article in the @dailymail #JudyJoo #SeoulBird #Korea #Korean #DailyMailFeature #KoreanCuisine #HaejangGuk #HangoverSoup #FoodCulture #CulinaryTraditions #Soup #chefsofinstagram #chefslife #chefs #chef #koreanfood
Be sure to watch James Martin’s Saturday Morning on Sept 7th (UK) to see me cook, eat, and chat alongside chefs Galton Blackiston and Jason Atherton @chefgaltonb @_jasonatherton and presenter Jules Hudson @thejuleshudson. . Be sure to look up my super easy and quick recipe for Korean spiced mussels with bacon. So simple yet packed full of deliciousness! Thank you @toryburch for my gorgeous dress! . @itv @itvxofficial @JamesMartinChef / @SaturdayJamesMartin . #chef #cheflife #korea #korean #koreanfood #cookingshow #judyjoo #seafood #mussels #chefsofinstagram #chefs #jamesmartin
Hidden behind a nondescript door in the new @mo_mayfair Mandarin Oriental Mayfair is a new high end Korean experience, Dosa (meaning “expert”), by the one and only @chefakiraback and @jihun_maxime. The room hosts an intimate 14 guests and is visually stunning, a mix of platinum silver tones and sleek lines. Upon seating, you embark upon an elaborate tasting menu, full of Akira’s famous touches accented beautifully with Korean influences. I loved the soy sauce cured Mazara red prawn kimbap (I love seafood, especially raw!)— a clever twist on the more traditional crab version. I also swooned over the preserved tomato with goat labneh crowned with fresh Kentish cobnut slivers. This foodgasmic bite was full of moreish tomatoey umami, a touch of fresh funky yogurt tang, while delicately rounded out with nutty perilla oil. It was a gastronomic adventure and so refreshing to see Korean food finally being elevated in London to this level. Akira is blending tradition and innovation… fermenting in time honored old onggi pots (you can see them lining the counter), and blending these ingredients with a sophisticated contemporary style. . Maxime Maiano @one_to_wine gracefully ushered us through an elaborate yet playfully intriguing wine pairing. Everything was executed in style. And you leave feeling as if you’ve experienced something quite special… with a content belly and buzzing head. I ate and drank too much… again! . Thank you @chefakiraback @dosalondon @akacomms #korea #koreanfood #london #chef #cheflife #chefsofinstagram #korean #mandarinoriental #restaurant #finedining
Thank you Frieze Seoul @friezeofficial @frieze.seoul for showcasing my top picks from this year’s fair. I fell in love with so many amazing pieces. I wish I could buy all of them! I love art and the collections were joyous, provocative, and impactful. . Thank you Patrick Lee heypatlee for having me. Check out www.frieze.com to read the full article. . @nanzukaunderground @nanzuka_official @dag.world @stationgalleryaustralia @alminerech #art #freizeseoul #freize #artistsoninstagram #judyjoo #chefslife #chefsofinstagram
Day 10: Sip Your Way to Radiance ✨ with @JudyJooChef This holiday season, we’ve teamed up with @JudyJooChef to create a glow-boosting smoothie that nourishes the mind, body, and skin from within. Makes 1 smoothie Ingredients: 2 cups fresh spinach 1 cup coconut water 1 cup fresh or frozen pineapple (adjust to taste) 1/2 avocado 2 tsp matcha powder 1 tbsp flaxseed Method: Blend all the ingredients until smooth. Add more pineapple to suit your taste. Serve over ice and sip your way to glowing skin. #111SKIN #HolidayGlow #SkincareFromWithin #GlowWithJudyJoo
