Chef Judy Joo and Her Kimchi Fried Rice Recipe

Presenting the ideal Kimchi Fried Rice recipe

Tell us about Seoul Bird – what is your most significant accomplishment?

Seoul Bird is founded on the principles of Korean cuisine and flavors. It is the finest street food of Seoul, enhanced with flair. We are renowned for our Korean fried chicken (the superior KFC), as well as our rice bowls and chicken burgers. Establishing two locations within a pandemic was undoubtedly challenging; nonetheless, we not only endured but also prospered. We have recently announced the inauguration of our Las Vegas location, which is remarkable given that we have yet to see a 'typical' trading day at our London establishments.

Which Korean dishes should be on everyone's radar?

Korean fried chicken is essential; yet, Korean soups and stews are also substantial, exceptionally flavorful, and relatively obscure. They are typically presented steaming in ceramic or stone bowls, possessing an unparalleled theatrical quality.

Which establishments excel in culinary excellence?

Koba, located in Fitzrovia, is an excellent venue for Korean BBQ.

What is your culinary philosophy?

I possess a profound enthusiasm for seasonal crops. I adhere to the principle of five. Five colors, five flavors, and five textures in each meal to maintain health and fitness.

What is your most unforgettable dining experience?

I divide my time between the United Kingdom and the United States. I adore Sushi Nakazawa in New York; it is one of my preferred establishments. In London, Kutir in Chelsea is essential; it is an elegant townhouse with exquisitely flavorful cuisine—every dining experience I have there is exceptional.

Do you possess any distinctive culinary rituals?

I am an avid Star Wars enthusiast; cooking would be incomplete without my R2-D2 pepper grinder. It imparts vigor to all my cuisine!

What items are present in your refrigerator?

I possess two refrigerators: one designated for odorous stuff like kimchi and condiments, and the other for perishable goods. I am an avid enthusiast of spicy sauce, with a collection from various regions worldwide.

The other refrigerator is filled with an abundance of fruits and vegetables, predominantly sourced from the Marylebone farmers market, which I greatly enjoy. They offer Isle of Wight tomatoes, exquisite goat cheese, and fresh fish from the coastline. I am really fond of tofu, thus there is constantly a block present in my refrigerator.

Do you have any favorite culinary books?

The Flavour Bible is an essential guide for any chef or dedicated cook. Additionally, any works by Jeffrey Steingarten, who served as the culinary critic for Vogue for numerous years.

What singular piece of sustainable food guidance would you offer to our audience?

I am an omnivore; nevertheless, I infrequently consume meat. A predominantly plant-based diet is the optimal approach. It is advantageous for both you and the global community.

Recipe: Kimchi Fried Rice by Judy Joo

Kimchi Bokkeum Bap

Serves 4

Ingredients

• 2 tablespoons of vegetable oil

• Two pieces of thick-cut bacon

• Two diced carrots

• One clove of garlic, either grated or finely diced.

• Nine button mushrooms, destemmed and chopped.

• Half a courgette, diced

• Three spring onions, finely cut at an angle.

• 225 grams (8 ounces) Drained chopped cabbage kimchi, 700g (1.5 lb) Room temperature steamed white rice

• Marine salt with freshly milled black pepper

• Four delicately cooked sunny-side-up eggs

Instructions

• In a sizable skillet, heat the oil over medium-high heat. Incorporate the bacon and sauté, stirring intermittently, until it attains a crispy texture, approximately 2 minutes. Utilize a slotted spoon to move the bacon to a plate fitted with kitchen paper for draining.

• Lower the heat to medium, incorporate the carrots and garlic, and sauté for 2-3 minutes, stirring continuously, until the carrots are slightly tender. Incorporate the mushrooms, courgette, two-thirds of the spring onions, and kimchi, and sauté for 4-5 minutes until the veggies are soft. Incorporate the rice with a wooden spoon, amalgamating it with the other ingredients. Sauté for approximately 5 minutes, stirring intermittently, until the rice is heated through. Season the rice and distribute it into four dishes, topping each with a fried egg and the remaining spring onions.

Note: Kimchi may discolor your chopping board and its odor tends to persist. To prevent this, place the kimchi in a bowl and using kitchen shears to sever it into smaller portions.