Judy Joo's Korean Soul Food: Authentic Dishes and Modern Twists

by Judy Joo

‘Judy Joo captures the flavors and the heart of Korean food and switches things up just enough to make them accessible and familiar, but not so much that you lose the soul of the recipe. It's an art!’ Sunny Anderson

Fresh from the success of Korean Food Made Simple , chef Judy Joo is back with a brand new collection of recipes that celebrate the joys of Korean comfort food and get straight to the heart and soul of the kitchen.

Drawing on her own heritage and international experience, Judy presents recipes that appeal to everyone, from street food to snacks and sharing plates, kimchi to Ko-Mex fusion food, and dumplings to desserts. Through clear, easy-to-understand recipes and gorgeous photography, Judy will help you master the basics before putting her signature fun, unexpected twist on the classics, including Philly Cheesesteak dumplings and a full English breakfast–inspired Bibimbap bowl.

With over 100 recipes, helpful glossaries, and tips on how to stock the perfect Korean store cupboard, there's something for amateur chefs and accomplished home cooks alike. So much more than rice and fried chicken, these truly unique recipes are simple, delicious, and will have everyone clamoring for more.

Genres: Cookbooks, Cooking, Food

224 pages, Hardcover

First published October 8, 2019

Reviews

[MissBecka Gee · Rating 4 out of 5]

I love Korean cuisine!!!
After visiting Korea in 2005 I spent several years figuring out how to make kimchi (and various other tasty Korean treats). This book could have saved me a lot of time and effort.
The recipes all sounded delish, and most have vibrant photos to accompany them.

With the publishing date in a couple of days I didn't get a chance to try as many recipes as I normally would before rating a cook book.
One meals worth is all we got.
Our meal had us trying the Cucumber Salad, Pork & Kimchi dumplings and the Kimchi Mac & Cheese.
Though mine did not look as delightful as Judy's, they did all taste very good!
I'm looking forward to trying more of her recipes.
Thank you NetGalley and Quarto Publishing Group - White Lion Publishing for my DRC.

[♠ TABI⁷ ♠]

Ko-Mex fusion?? all right you got my curiosity

[The Candid Cover (Olivia & Lori) · Rating 4 out of 5]

Full Review on The Candid Cover

Judy Joo’s Korean Soul Food is an interesting collection of recipes with a different flavour. From salads to soups, there are many Korean Fusion recipes to choose. The layout is easy to follow and the images are stunning in this inspiring cookbook.

Korean restaurants are few and far between where I live, so I was immediately intrigued to give this book a try. There are both traditional and non-traditional recipes in this cookbook. The offerings include :

Salads & Banchan
Pickles & Kimchi
Dumplings
Street Food
Rice
Ko-Mex
Meat & Seafood
Soup & Noodles
Bread
Desserts

❀ KO-MEX RECIPES

I had no idea that Ko-Mex was even a thing until I read this book! The fusion of Korean and Mexican food as a concept just blows my mind, and I can’t wait to try it. The concept of Korean Chicken Quesadillas really sounds like an interesting combination, doesn’t it?


I tried the Avocado Tomato Salad that has a very simple vinaigrette. The flavour is very powerful with the addition of rice vinegar and sesame oil. Definitely a combination that updates a classic simple salad for me.

The things that make a cookbook standout for me are its aesthetics and simplicity. The book has both amazing photography and easy to follow instructions. Some of the ingredients may be hard to obtain for some, however.

❀ PERFECT GIFT

If you are looking for a different kind of cookbook that contains both traditional and non-traditional Korean recipes, Judy Joo’s Korean Soul Food is one book to check out. The imagery is stunning and the recipes are unique. It is a perfect gift for the chef on your list this year.

[Rianna · Rating 4 out of 5]

65/52 books read in 2019.
Provided by NetGalley in exchange for an honest review.

I have recently gotten interested in Korean culture (shout out to Korean Englishmen for the introduction to this beautiful country). So when I saw that I could read this book through NetGalley, I jumped on the chance.

This book is filled with a mixture of traditional and fusion dishes.
For me personally most fusion food is not an immediate favorite, but there is a Korean Indian dish in this book that makes me want to throw those reservations right out of the window.

Accompanying most of the dishes are stunning photographs. It is a little sad that there isn't a visual for every dish, but the pictures that are included are stunning and make each dish even more enticing.

This cookbook would make a great gift for every cook that is not a full newbie beginner and I think there will be a dish in here for everyone.

[Gemma · Rating 4 out of 5]

Judy Joo's Korean Soul Food is a well laid out, simple step by step guide.
with fabulous mouth watering photos accompanying original delicious looking recipes.

While the recipes look lovely and seem well explained, they are not quite what I would be looking for. I had hoped to find some tasty Korean meals that I could cook easily for the family, and I didn't feel that was possible.

however, if you enjoy cooking and trying new things and have the extra time i'm sure you could create some amazing meals with the help of this book.

I voluntarily read and reviewed this book, all thoughts and opinions are my own.

[roxi Net · Rating 4 out of 5]

This is a gorgeous and simple cookbook (despite not having numbered directions. I'm that kind of learner). I didn't know much about Korean food and Ms. Joo's cookbook breaks it down in a way I can remember going forward. Some items I can't find at my local grocery store but they're also easy enough to hunt down in my area. I recently had Spam (no comment yet) and I will definitely try my hand at the Spam French Fries with Cheesy Kimchi Dipping Sauce. Never having had Kimchi before, I'm determined to make the Kimchi recipes in this book. The dumplings are a challenge but I'm glad to have photos to compare them to (or maybe not glad but grateful :D). Most of the recipes are outside my comfort zone which makes it exciting for me -- I've been wanting to try a new cuisine and the Korean Soul Food cookbook is the book I needed to get me started.

[Ilana · Rating 5 out of 5]

From all the Asian foods I had the chance to try and taste, Korean food remains mostly a no-go. The fermented foods to not come along with my stomach and tastes therefore, there is not joy in tasting it. However, there are many more combinations and alternatives that might suit my palate and my health, and the recipes included in Judy Joo's Korean Soul Food book can change my mind.
The recipes are not only simple, but they offer some alternatives and combinations that mix ingredients in a way that bring them closer to the usual non-Korean taste. For instance, kimchi arancini, or the Yakult Turkish delights, or many of the recipes included in the sweets and pastry section. Also, did you know that in the US there is a trend called Ko-Mex, which combines both Korean and Mexican cuisine? I personally haven't...
As I probably will need a couple of many many more Korean dishes to taste and like until will dare to prepare my own Korean meal - if ever - I rather focused on the cultural and anthropological aspects of the recipes, as well as the writing. In both cases, I was not disappointed, as I got a lot of interesting insights about the spices and the ingredients and some local histories about Korea.
The visual part is also inspiring, simple pictures revealing the Korean table customs and meals.
Overall, a recommended book to anyone curious about the Korean cuisine, including anti-pickle and kimchi individuals like me.

Disclaimer: Book offered by the publisher in exchange for an honest review

[Elizabeth Judd Taylor · Rating 5 out of 5]

Super tasty recipes—can’t wait to make them!

[Samantha · Rating 5 out of 5]

Judy Joo's Korean Soul Food comes with over 100 recipes, plus a list of store cupboard ingredients, and how to make your own sauces.

The recipes are split into the following sections:
Salads & banchan
Pickles & kimchi
Dumplings
Street food
Rice
Ko-mex
Meat & seafood
Soup & noodles
Bread
Desserts

Some of the recipes are an infusion of Korean and Mexican (Ko-mex) or using Korean ingredients in a western dish such as Tiramisu or macaroni cheese. I'd certainly give many of these dishes a go in the future with Saewoo Prawn Pop Balls, Kimchi Lamb Biryani (Pie) and Royal Tteokbokki (ribs with a stir fry) being first on my list.

Might be helpful to include a list of where some of the ingredients can be obtained, especially in the Store Cupboard section at the beginning.

The book does include delicious looking colour photographs, measurements are in both metric and imperial with well laid out instructions on how to make each dish.

I received this book from Netgalley in return for a honest review.

[thewoollygeek (tea, cake, crochet & books) · Rating 5 out of 5]

This is an amazing book full of mouthwatering recipes, straight forward and no nonsense involved, easy to understand and follow, each one makes you want to dive into the kitchen. Beautiful photos alongside the recipes encourage you even more, fabulous book and highly recommended

Thanks to netgalley and the publisher for a free copy for an honest opinion

[Linda · Rating 5 out of 5]

I love Korean food and this cookbook is filled with delicious recipes. There are dozens of Pinterest worthy gorgeous photos of dishes but the Sikhye Popsicles and Green Tea Roll cake were my favorites.

[Kristin · Rating 4 out of 5]

This was a fun cookbook with lots of interesting recipes and great photos. I would love to try several of these dishes.

[Sharon · Rating 4 out of 5]

White Lion Publishing and NetGalley provided me with an electronic copy of Judy Joo's Korean Soul Food. I was under no obligation to review this book and my opinion is freely given.

Cookbook author Judy Joo was inspired by her multicultural upbringing, creating recipes that showcase her heritage and her love of flavor.

This cookbook is divided into logical sections, like Salads & Banchan, Pickles & Kimchi, Dumplings, Street Food, Rice, Ko-mex, Meat & Seafood, Soup & Noodles, Bread, and Desserts. The list of Korean staple ingredients, along with definitions, is very helpful for those getting their feet wet regarding this cuisine. There is a page of necessary sauces, easy to make and store in the refrigerator until needed.

In Korean cuisine, small dishes are essential to each meal, creating a balance of color, texture, and flavor, so it is fitting that the first section includes banchan and salads. Dishes such as Korean-style Cucumber Salad, as well as Egg Souffle with Mushrooms and Truffle, are common.

Even those who are unfamiliar with Korean cuisine will recognize the name Kimchi. The author has several variations to choose from, as well as dishes such as Korean Picked Onion and Spiced Pickled Green Papaya and Cucumber.

Dumplings (mandoo) recipes are both non-traditional (Philly Cheesesteak) and traditional (pork and kimchi), having in common bright flavors and great textures. There are Street Foods like Saewoo Prawn Pop Balls, with their crisp texture and tangy dipping sauce. Ko-mex fusion dishes can inspire, like Sea Bass Tacos and Kimchi Lamb Tamales.

The Meat & Seafood section has the most recognizable dishes, like Grilled Beef Short Ribs, Beef Bulgogi, and Pan fried Flounder. There are Soup & Noodle dishes like Seafood Silken Tofu Soup and Fish Chowder with Miso.

The final two sections are Bread, with offerings such as Kimchi Cheese Pretzel Bites, and Desserts, such as Green Tea Roll Cake and Asian Pear Tart.

I found many recipes to be inspiring, but would have been even more so if there had been accompanying photographs for every dish. Especially when a cuisine may be new to readers, the photographs help to spark an interest. Overall, there were many dishes that I would like to make in Judy Joo's Korean Soul Food Cookbook, so I would recommend it to other readers.

[Theediscerning · Rating 4 out of 5]

A decent recipe book, in that it doesn't hold back on cramming the dishes in – the introduction is one page, the guide to essential ingredients is just a couple more and then we're in, with the sauces and dips, the sides, the dumplings, the, er, Korean-Mexican fusion going down a storm in Texas, apparently… The issue I would have with this is what I'd have upon seeing any Korean recipe book, in that the cuisine does demand a lot of ingredients you won't need regularly, if at all. It's not like a cheat's Chinese, with fakeaway options you can pretty much swing with western purchases. No, this is the real deal, and even the British courgette won't do for the zucchini dishes.

This, however, will definitely do for someone much more cognisant with what the cuisine demands, and seeking a fusion boost. There are nods to Paris, Italy, and a pie featuring Galbijjim beef stew – with Guinness! Even the likes of me can see the appeal and selling points on many pages here, how this is so able to see the Korean cuisine with the British mindset – surely never before have Scotch eggs been made with perilla leaves and dwengjang. For the Americans, a chowder gets fused with miso, and kimchi joins the mac and cheese for a try-out.

For someone committed to having the larder space taken up with Korean ingredients, and the time to learn how best to handle them, this will be an eye-opener, and no mistake. For the more tentative, and those not living with a great Asian grocer locally, this will probably just gather dust. My star rating for this is me pretending to be the former.

[Kerrie Hoar · Rating 3 out of 5]

Korean Scotch eggs, kimchi mac and cheese, green tea monkey bread, kimchi cheese pretzel bites, yuca meringue pie ....  Judy Joo has put together a fantastic variety in her Korean Soul Food cookbook.  If you like traditional, you can learn how to make kimchi or bibimbap with prawns and vegetables .... but if you like a twist, why not try philly cheesesteak dumplings, kimchi and lamb tamales or coconut red bean misugaru tiramisu ....

The recipes are easy to follow with both metric and standard measurements - as well as fantastic photos of all but a handful of the recipes.

(NetGalley ebook -  I received a complimentary advanced reader copy of this book through NetGalley. Opinions expressed in this review are completely my own.)

[Jill · Rating 3 out of 5]

Thank you to NetGalley and Quarto Publishing Group - White Lion Publishing for a copy of Judy Joo's Korean Soul Food: Authentic dishes and modern twists by Judy Joo. I have not cooked, or eaten, a lot of Korean food, but this book allowed me to stretch myself and try some new recipes.

The book is divided up into ten section including dumplings, rice, and meat & seafood. It starts with a very helpful introduction that describes ingredients in a Korean storecupboard providing the Korean name, the translation, and a description of each. And there is a similar, but shorter, section on Korean sauces.

Some of my favorite recipes included:
- Aubergine Banchan
- Garlic Chive Pancake
- Vegan Bowl with Cauliflower Rice (but I left out the seaweed)
- Korean Chicken Quesadilla
- Chicken Kaesu Curry
- Spring Onion and Cheese Waffles

Overall this book was good, it had great pictures, but needed a few more, a great index, and great recipes. It did use a lot of different, to me, ingredients that took a while to find, but were not impossible to find. I am not a fan of seafood/fish sauce so I missed out on a few recipes. I recommend this cookbook to anyone looking for a more modern collection of Korean and Korean inspired recipes.

[James Taylor · Rating 5 out of 5]

A feast of Korean food which is beautifully presented in a handsome and well presented book. All of the dishes look mouthwatering, and the recipes are well presented and easy to follow. A wonderful introduction to Korean cuisine.

[Kirsten Lost 2022 · Rating 4 out of 5]

I don't know what I expected really. These recipes look amazing, but I don't like kimchi, seafood or chili so very few recipes are for me!

[Laurel Perkins · Rating 5 out of 5]

One of my favorite chefs showing how to make delicious foods easily!

[Aasinathena · Rating 5 out of 5]

Fun and cross cuisine recipes !

[Annie · Rating 5 out of 5]

Originally published on my blog: Nonstop Reader.

Judy Joo's Korean Soul Food is a new cookbook and tutorial by Judy Joo. Released 1st Oct 2019 by Quarto on their White Lion imprint, it's 224 pages and available in hardcover and ebook formats.

I love Korean food but always felt somewhat intimidated and full of excuses: "It's too complicated", "the ingredients are hard to source", "it requires too much special equipment", and maybe the lamest of them all "it's culturally insensitive for a lily white Irish girl to make Korean food".

Well, soul food and street food is 100% -me-, plus I love the author's media appearances I've seen, so I thought I'd give the book a try and I'm glad I did. The author's style of writing is intelligent and accessible. She clearly has a passion for food and culture. She's also clever and it shines through in the recipes and tutorials.

The book starts with a short author bio and pictorial introduction to Korean seasonings and ingredients. Some of these are readily sourced from a well stocked international/Asian grocery store. Some of them will probably need to be ordered online.

The book continues in a logical fashion through salads and banchan (side dishes), pickles and kimchi (more on this later), dumplings, street food, rice, ko-mex, meat & seafood, soups & noodles, breads and desserts. The chapters are packed with recipes (most with photographs) which are clear and easy to follow. Each of the recipes include sidebar with ingredients listed bullet point fashion (given in US standard measurements and metric), yields, and step-by-step instructions.

If you search for kimchi recipes, there are literally millions out there. I've tried most of them (ok, not really, but almost). I have never been quite satisfied with the results; they never quite achieved the taste and texture made by my friend's Korean grandma. The chonggak (radish) kimchi (p. 39) comes really close to my remembered experience. It's got a really nice crunch and a spicy bite along with the tangy fermented taste I adore.

We tried a couple of other recipes from this book as well, and all were appetizing and successful. The cucumber salad (oi muchim, p. 25) was delicious and we've made it twice since then. The sweet potato pancakes (goguma jeon, p. 80) were a little gooey, but I think that was user error on my part, and they were still enthusiastically demolished by my 'testers'.

All in all, this is a beautifully written and presented Korean cookbook full of delicious food. The photography is top notch, the dishes are appealing and the recipes reflect a love and respect for culture and good food.

Five stars. Love this one.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Jacqui Huntley · Rating 4 out of 5]

Lovely pictures and useful list of Korean store cupboard ingredients. I especially like the various sauces, stocks, pickles and dips for new ideas. I did see that it was essentially fusion recipes of which I'm not that fond but at least some have appeal. Not totally convinced about the Spam French Fries - I have memories of Spam as a child in the early 50s, perhaps this way of battering and frying improves it!. The brown shrimp and broccoli and the chicken with ginger and shiitake mushroom dumplings sound delicious and I'll make these when I find a) fresh shiitake mushrooms and b) eggless wonton wrappers - internet for these at least. All of the pancakes appeal. I freely admit that I was baffled, at first, by the rice cake skewers. Rice cakes to me are flat, puffed, rice crispy things with no flavour or sustenance. Google came up trumps though - you seem to make them with rice flour and water, rolling a lot to get the smooth texture - still sound tasteless to me so that's why the various additives for the skewers I suppose. There are certainly quite a few of the later recipes that appeal. Whilst I have a fairly well stocked pantry I would find it hard to get some of the fresh ingredients - lotus root, the various mushrooms so quite a lot of the recipes would need modification for what I can get hold of, I'm note sure about rehydrating dried shiitake as the texture is then wrong. Still, an interesting mix. The same goes for the whole range of noodles. What would i do without the internet? I can do without the desserts although the Asian Pear Tart is definitely up my street. There are sufficient quirks and nice sounding recipes (leaving out the kimchi mac and cheese, just oh no) for me to put this on my Christmas book list and give the family a treat or three. Thanks to NetGalley and Quarto Publishing Group - White Lion Publishing for an advance copy in exchange for my honest review.

[Debra · Rating 4 out of 5]

Thank you Quarto Publishing Group and Netgalley for the advanced copy of Judy Joo's Korean Soul Food! I don't often "wish" for books, but I was so happy to have received a copy of this book!
I don't generally review or purchase many cookbooks, but when I do, I have two different types I look for: Korean food and desserts.

It makes me so happy to see the rise of popularity of Korean food- not just BBQ, but of the banchan (side dishes) and stews. As a half-Korean, I grew up with Korean food and appreciate the subtle differences that each American cookbook offers when going over Korean food.
I can't help but prefer traditional Korean recipes, so I was a bit thrown off by how many of these recipes were fusion Korean foods. Many Korean foods often use similar ingredients, but with fusion foods there are often so many ingredients that I find some of these recipes too complicated. Not that these recipes don't sound delicious, but they are not what I would choose to make at home if I was preparing a Korean meal. Out of the recipes I saw, I really liked the recipes for seasoned spinach, garlic chive pancake, and spicy pork belly stir-fry (all more traditional foods). I also liked the simple recipes for sauces to use with the various foods. The pictures were very nice and I liked the simplicity of the directions for the banchan and traditional foods.

I recommend this cookbook to someone who prefers to try fusion food with a Korean twist. I love Korean food and I love to share Korean food, so most publications with clear directions for Korean food make me pretty happy. Thanks again to Quarto Publishing and Netgalley for an ARC copy of this book in exchange for an honest review.

[Cherry · Rating 4 out of 5]

This is a lovely cookbook, beautifully set out. There are quite a few recipes that caught my eye, although I must confess it seems to be a little more fusion style than the title led me to expect. I'm also not a fan of the section title pages having enormous font with one word split on multiple lines which just made it hard to read and detracted from the appealing categories. Other than than, it is a lovely cookbook with some recipes I will be interested to try.
I received a free digital copy via NetGalley, but the opinions expressed are my own.

[Stephanie · Rating 5 out of 5]

Judy Joo’s Korean Soul Food
My thanks to #NetGalley for this ebook in exchange for an honest review. What a fun cookbook! With 221 mouth-watering pages, Joo presents an eclectic and modern take on traditional Korean fare. The photos in this book will take the reader to another dimension! The recipes blend the familiar and exotic with easy to follow instructions and lovely introductions that provide context and inspiration. For an intriguing look at Korean culture, this one is not to be missed.

[Pam · Rating 4 out of 5]

I received an ARC in exchange for my review.

This is a beautiful book. I have a thing for cookbooks. I love reading them and looking at the pictures, even if I don't plan to make anything from them.

This book has beautiful photos, great writing, and good tips.

[Sunnie · Rating 4 out of 5]

I wanted to find Korean recipes for which I would be able to easily find the ingredients. Many I can't. There was a reference to a place called HMart which specializes in Korean foods. But not near me at all. Perhaps online orders? As there are many recipes that I would like to try.

I am not a fan of Kimchi so those are classic Korean but I love Bulgogi, which was my first introduction into Korean food. I was glad to see that recipe there. And will be making that for sure!

Looking forward to trying out some new recipes. I am really into classic Korean and Asian food. I can see that there are some new/modern type recipes in this book and those I was not familiar with, such as the Ko-Mex, Korean-Mexican style recipe.

I received an ebook copy of this book from NetGalley. All thoughts are my own.

[CC · Rating 5 out of 5]

I requested this title for the Korean Mexican fusion food and it did not disappoint! But I got so many other tips and inspirations that I started making up lists as I was reading so that I can try a few new things. I really appreciate the variety of flavours, the recipes are a cross pollination of both traditional and more adventurous food which is exactly the type of thing I look for when experimenting in my own kitchen.

[Witch-at-Heart · Rating 4 out of 5]

This book had excellent instructions and beautiful pictures. It was not what I was expecting as far as authentic Korean recipes but it definitely had recipes I would try. I love the mix of Korean and Mexican flavors and I honestly feel it will be an excellent cookbook for me. However, if you are looking for truly Korea inspired recipes you may be disappointed. I received this book from NetGalley for an honest review.

[Laura Duffy · Rating 5 out of 5]

There is a wonderful variety and selection of recipes in this book. From sweet to savoury there is everything for anyone wanting to try Korean cuisine.