In case you haven't noticed, Korean food has officially entered its global, main-character era. And if you want to try your own hand at this tasty cuisine but don't know where to start, TV host, author, and chef Judy Joo is ready to help you bring the delicious magic into your own kitchen.
Inspired by the worldwide obsession with K-dramas, K-pop, and all the mouthwatering meals in between, Joo's new cookbook, Mukja: Let's Eat!, celebrates the bold, comforting flavors she grew up with while making them surprisingly approachable for home cooks. Think saucy instant noodles topped with steak, tangy kimchi fried rice, bubbling stews, and even a chocolate-filled Korean doughnut for dessert.
Joo is a regular contributor to our Good Taste newsletter, and given how much you all love her thoughtful pieces (like her guide to eating during menopause and her take on why frozen food deserves a better reputation), we know you'll gobble up what she's put together in Mukja. We caught up with Joo to talk about the recipes she's most excited for readers to try, the three Korean pantry staples she can't live without, and the soundtrack that keeps her cooking (and occasionally dancing) in the kitchen.
The idea for the book started with…
Judy Joo: Watching the world fall in love with Korean culture and get hungry in the process. People were watching K-dramas, listening to K-pop, and asking, “What are they eating, and how do I make it?” These were the flavors I grew up with, suddenly enjoying their own celebrity moment. I wanted to bring them into people’s kitchens.
The dishes in this book are perfect for…
Weeknight dinners, friends piled around the table, and evenings when “just one more episode” becomes a very late supper. There’s food for celebrating, sharing, and curling up on the sofa with a bowl of something comforting. Watching people eat on screen is considerably more enjoyable when you’re properly fed yourself.
The recipe that tells you the most about me is…
Jjapaguri. Instant noodles dressed up with steak pretty much capture my approach to eating: I appreciate a little luxury, but I will always have time for a packet of instant Shin Ramyun noodles. Give me something deeply savory, wonderfully comforting, and slightly indulgent, and I’m happy. My approach happily accommodates both a tasting menu and a midnight fridge raid.
The recipe I’d recommend trying first is…
Sunja’s Kimchi Fried Rice. It’s quick, forgiving, and a brilliant introduction to how much flavor you can coax out of a few ingredients. Leftover rice, properly tangy kimchi, and a fried egg can deliver a very satisfying dinner.
The recipe that took the most testing before I nailed it was…
The Dubai chocolate hotteok, which is a flat stuffed Korean doughnut. Getting that balance of golden dough, molten chocolate, and crunchy pistachio filling took some persistence. There’s a lot happening inside one little doughnut, and I wanted every bite to deliver.
Three ingredients you should stock up on before cooking from this book are…
Kimchi, gochujang, and roasted sesame oil. Kimchi brings tang, crunch, and fermented depth. Gochujang delivers sweet heat and savory richness. And roasted sesame oil adds that unmistakable nutty fragrance. Buy a good bottle, but use it sparingly. A little has plenty to say.
The recipe that’s even better as leftovers the next day is…
Kimchi stew. An overnight rest lets those bold, funky, savory flavors settle into one another beautifully. Reheat it until bubbling, make some fresh rice, and lunch practically takes care of itself. This is a very good argument for cooking more than you need.
If this cookbook had a soundtrack, it would be…
An all-generations K-pop playlist: Solid for nostalgia, BTS and ENHYPEN while I prep, and BLACKPINK, 2NE1, Huntrix, and SEVENTEEN when the kitchen needs an energy boost. Add Jay Park, SHINee, and MAMAMOO, and dinner might be slightly delayed by an impromptu performance. Fortunately, my knife skills are better than my choreography.
