fine food - Judy Joo

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Judy Joo is a Korean–American Chef Patron, restaurateur, and TV chef travelling between her Jinjuu (meaning ‘pearl’) restaurants in London and Hong Kong.


Judy also appears on the Cooking Channel with her show Korean Food Made Simple, where she explores authentic Korean dishes inspired by her travels, showing just how easy it is to make Korean favourites with a few store-cupboard ingredients. Judy’s love of Korean food began as a child at home in the US, and she looks to her Korean heritage to add Eastern flavours and spices to her dishes. Judy continues to lead the Korean trend that is sweeping the globe.


This is a dish offered at restaurants, where a pot of soup is served at the table and kept warm on top of a burner. A ball of dough is brought to the table towards the end of the meal, and diners tear off pieces, stretch them thin, and throw them into the pot to cook. This is especially fun for kids. The stretched-out dough doesn’t have to be any specific shape, just as long as it’s thin. I have many fond memories of making sujebi with my mum.



  • 240g plain flour
  • 1 tbsp vegetable oil
  • 1 tsp sugar
  • tsp sea salt


  • 8 large dried anchovies (myulchi), heads and guts removed
  • 1 x 13cm-long piece dried kelp (dashima)
  • 2 tbsp fish sauce
  • 350g waxy potatoes, halved lengthways and cut into 1cm slices
  • 1 carrot, cut on an angle into 1 cm slices
  • 1 small courgette, halved lengthways and cut into 1cm slices
  •   small onion, diced
  • 4 large cloves garlic, grated or finely chopped
  • freshly ground black pepper
  • 175g baby spinach
  • 2 large eggs, lightly beaten
  • 2 tbsp crushed roasted sesame seeds
  • 1 tbsp toasted sesame oil

To serve:

  • Handful of julienned roasted seaweed (kim)
  • Handful of spring onions, sliced on an angle


Dough: In a large bowl, stir together all the dough ingredients with 175ml water until a dough forms. Transfer to a clean work surface and knead for five minutes until smooth. Cover with cling film, and leave to rest at room temperature for about 30 minutes.

Soup: In a large pot, combine the anchovies, kelp, fish sauce, and 2.3l water, and bring to the boil over a high heat. Reduce the heat to a simmer, and cook for 20 minutes. Pass the anchovy stock through a fine-mesh sieve into another large pot (or transfer to a bowl and return to the same pot) and discard the anchovies. Cut the kelp into 1cm strips and set aside.

Return the stock to the boil over a high heat. Add the kelp strips, potatoes, carrot, courgette, onion, and garlic, and reduce the heat to a simmer. Cook for 8–10 minutes until the vegetables are almost tender. Season with pepper.

While the soup is simmering, tear off 2.5cm pieces of dough from the ball and stretch them into noodles about 3mm thick. Don’t worry if they’re randomly shaped – the important thing is that they’re thin. Drop the noodles into the soup as you go, repeating until the dough is gone.

After the last one is thrown in, simmer for five minutes until all the noodles are floating. Stir in the spinach and wilt just a touch. Slowly add the eggs in a thin stream, and then gently mix just once to form delicate egg ribbons. Stir in the sesame seeds and sesame oil. Serve the soup immediately in bowls, and top with the seaweed and spring onions.

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