Korean Food Made Simple

In this show executive chef and food writer Judy Joo eats her way through the fish and seafood specialities of Korea from the 24 hour fish markets of Seoul to the remote clam tents near Busan, sampling some of the freshest fish and seafood in Asia.

In this show Executive chef and food writer, Judy Joo is on the beach in Busan introducing us to the very best of flavours eaten during the hot and humid Korean summers.

In this show, Judy Joo, Korean American chef and food writer explores modern Korean dishes with global influences. She experiences Seoul's, big Saturday night out at a Dusan Bears baseball game where the food is as important as the game, and in Hongdae meets a successful young chef, whose crispy and delicate Fried chicken recipe took three years to perfect and has queues around the block.

In this show executive chef and food writer Judy Joo, visits Korea's vibrant street food markets hunting down the best streetfood on offer, eating her way from Seoul to Busan.

In this episode, Korean American chef, Judy Joo, explores some of Korea's classic, dishes and ingredients in traditional cities and the Korean countryside. In Jeonju, a city famous for its history and gastronomy.

In this episode, Executive chef and food writer Judy Joo, a Korean American now living in London, introduces us to her family in Korea and shares some of their all-time favourite dishes in this episode. She joins a family celebrating the all-important first birthday party. In Busan she joins her cousin Ryan and his family for a birthday supper of tofu and seaweed Birthday soup and Beef Bulgogi.

In this show, executive chef and food writer Judy Joo, eats with Seoul's commuters on a typical working day and shows us some of the healthy fast Korean food on offer for those on the go in one of the world's hardest working countries, from food shopping with smartphones on the subway to frozen yoghurt, a popular Korean export.

This show finds Korean American executive chef and food writer, Judy Joo, celebrating one of Korea's tastiest and best known culinary exports, BBQ.

Judy Joo, a Korean-American chef and food writer celebrates the autumn and winter harvest vegetables and dishes of Korea, showing us simple and stunning stews to serve to family and friends.

Executive chef Judy Joo visits rural Korea and some of the many food festivals in the autumn, celebrating the harvest and Kimchi, and samples the soups and stews eaten in Korean homes this time of year. Vegetables are the only ingredient in an award winning restaurant run by a Buddhist monk in Seoul.