New Jersey native Judy Joo first took an interest in cooking while watching her mother prepare traditional Korean dishes at home. Later, she earned an engineering degree, was a stock trader, went to culinary school and embarked on a cooking career. 

She now has two restaurants named “Jinjuu” in London and Hong Kong. A winner of “Iron Chef UK,” Joo hosts the cooking channel’s “Korean Food Made Simple.” 

Here are some of Joo’s signature recipes: 

Grilled hanger steak 

Serves 4 

Ingredients 

3 tablespoons sugar
6 tablespoons soy sauce
2 tablespoons vegetable oil, plus more for grilling
2 tablespoons toasted sesame oil
1 tablespoon grated peeled fresh ginger
3 cloves garlic, grated or minced
1 shallot, minced
Kosher salt or sea salt
Freshly ground black pepper
2 pounds hanger steak
Handful of thinly diced scallions, for serving
Roasted sesame seeds, for serving 

Directions

1. In a large bowl, stir together the sugar, soy sauce, vegetable oil, sesame oil, ginger, garlic, shallots, and salt and pepper to taste until the sugar has dissolved. Add the steak, massage the marinade into the meat, and let sit at room temperature for 15 minutes.

2. Preheat gas or charcoal grill until medium-hot. Lightly brush the grates with vegetable oil.

3. Grill the steak, flipping halfway through, until cooked to your liking, about 9 minutes totally for medium-rare. Transfer to a cutting board and let rest for about 5 minutes.

4. Thinly slice the steak against the grain, transfer to a platter, and top with the scallions and sesame seeds.

Cabbage kimchi (pogi kimchi)

Makes about 1 gallon

Ingredients

8 cups warm water
1 1/2 cups kosher salt or coarse sea salt
1 very large Korean cabbage or several heads napa cabbage (5 to 6 pounds total), bottom(s) trimmed, wilted and tough outer leaves discarded, and rinsed well
2 small onions, coarsely chopped
12 dried shiitake mushrooms
10 large dried anchovies (myulchi), head and guts removed
6 scallions, coarsely chopped
64 cloves garlic, 8 crushed and the rest left whole
1 (10-inch-long) piece dried kelp (dashima)
2 1/2 cups gochugaru (Korean chile flakes)
14 tablespoons fish sauce
10 tablespoons salted shrimp (saewoo jeot), rinsed
4 tablespoons sugar
1 (7-inch) knob fresh ginger, peeled and chopped
3 carrots, julienned
12 scallions, cut into 2-inch pieces
7 ounces Korean white radish (mu) or daikon, peeled and julienned

Directions - make the brine: 

1. In a large bowl, stir together the warm water and 3/4 cup of the salt until the salt has dissolved; let the salted water cool. Meanwhile, partially cut the cabbage(s) in half lengthwise, starting from the root end and cutting about halfway to the top. Using your hands, pull the cabbage(s) apart to split in half completely. Repeat so that each half is halved in the same way, which keeps the leaves intact and whole.

2. Loosen the leaves of each wedge so that they are easy to spread. Sprinkle the remaining 3/4 cup salt over and between all the leaves, salting the core area more heavily. Put the cabbage into a large bowl (use two if they don’t fit) cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage; don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Let sit at room temperature for 6 to 8 hours, flipping the wedges halfway through.

3. Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges cut side down in a colander and let drain for at least 30 minutes.

4. Meanwhile, in a small saucepan, combine the onions, mushrooms, anchovies, scallions, the 8 crushed garlic cloves, and the kelp and bring to a boil over high heat. Reduce the heat to maintain a simmer for 20 minutes. Strain the liquid, discarding the solids, and let the anchovy stock cool completely.

5. When the stock has cooled, in a food processor, combine the remaining garlic cloves, chile flakes, fish sauce, salted shrimp, sugar, and ginger and process until smooth. Add enough of the stock to make a smooth paste, about 2 cups total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, scallions, and radish.

6. Rub the spice paste all over the cabbage wedges and between each leaf. Pull the outermost leaf of each wedge tightly over the rest of the wedge, forming a tidy package. Pack the wedges into one or more glass or other nonreactive containers with a tight-fitting lid (see Tip, below).

7. Press a piece of plastic wrap directly on the surface of the kimchi, then cover. The kimchi can be eaten at this young stage or after it sits at room temperature and starts to get sour and “bubble,” 2 to 3 days. Store the kimchi in the refrigerator, where it will continue to ferment at a slower pace. I like to age mine at least 2 weeks, but it really is up to preference. Cut the kimchi before serving.

Tip: While large glass jars or Korean earthenware containers are preferred for storing kimchi, they’re not always easy to find. Look in the housewares section of Korean markets for glass or plastic kimchi containers, which have become popular. You can also use any sturdy BPA-free plastic or other on reactive container with a tight-fitting lid. You’ll need a container or containers with a total capacity of 1 gallon for the kimchi.

Seasoned spinach (shigeumchi namul)

Serves 4

Ingredients

Kosher salt or sea salt
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 teaspoon crushed roasted sesame seeds
1 teaspoon rice vinegar
1 teaspoon sugar
2 cloves garlic, grated or minced
Freshly ground black pepper
1 pound spinach, stem ends trimmed

Directions

1. Bring a large pot of salted water to a boil and prepare an ice water bath. Meanwhile, in a medium bowl, combine the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic, and pepper to taste and stir until the sugar has dissolved. Set the sesame dressing aside.

2. Blanch the spinach in the boiling water until just wilted and then shock in the ice water bath. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing, and toss together.

3. Cover and refrigerate for about 1 hour to let the flavors meld before serving.

Seasoned soybean sprouts (Kong namul)

Makes about 3 cups 

Ingredients

3 cups soybean sprouts
Kosher salt or sea salt
1 scallion, green part only, thinly sliced on an angle
1 clove garlic, grated or minced
1 tablespoon roasted sesame seeds
1 tablespoon toasted sesame oil

Directions

1. Pinch the scraggly tails and any brown spots off of the sprouts. Rinse well, discarding any loose husks. In a small saucepan, combine the sprouts, 1/2 cup water, and a generous pinch of salt. 

Cover, bring to a boil over high heat, and boil for about 10 minutes. Drain, rinse under cold water until cool, and drain again. Gently squeeze out any excess water.

2. In a medium bowl, stir together the scallion, garlic, sesame seeds, and sesame oil. Add the bean sprouts, season with salt, and gently toss to coat.

Green tea chiffon cake 

Makes one 10-inch angel food-style cake 

Ingredients

1⁄3 cup (80 milliliters) vegetable oil, plus more for greasing the pan
3/4 cup (180 milliliters) hot water
1 1/2 tablespoons green tea powder (matcha or garu nokcha)
2 cups (230 grams) cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt or sea salt
7 large eggs, separated
1 cup (200 grams) superfine sugar

Chantilly Cream

Ingredients 

2 tablespoons confectioners’ sugar
1 cup (240 milliliters) heavy cream
1 vanilla bean, split lengthwise

Directions

1. Preheat the oven to 350°F. Lightly brush just the bottom of an angel food cake mold with oil. Do not oil the sides. Set aside. In a heatproof bowl or cup, combine the hot water and matcha, stir until the matcha has dissolved, then let cool to room temperature.
   
2. In a small bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the egg whites and 3 tablespoons of the superfine sugar with an electric mixer on high speed until medium-stiff peaks form; set aside. 
3. In a separate large bowl, beat the egg yolks and remaining superfine sugar on high speed until pale yellow and fluffy. Reduce the speed to low and add the green tea in a slow and steady stream down the side of the bowl, mixing until completely incorporated.
4. Add the oil in the same manner and mix until completely incorporated. In three additions, gently fold the flour mixture into the yolk mixture. When all the flour mixture has been incorporated, repeat with the egg white mixture, taking care not to overmix. 
5. Pour the batter into the prepared cake mold and bake for about 50 minutes, rotating about halfway through, until a toothpick inserted into the center comes out clean. Invert the mold onto a wire rack and without unmolding, let the cake cool completely.
6. When the cake is almost ready to be served, make the chantilly cream. Put the sugar in a large bowl and pour the cream on top. Scrape the seeds from the vanilla bean into the bowl and then beat the mixture with a hand mixer on medium-high speed until soft peaks form, taking care not to overbeat.
7. Run a thin knife around the sides and center of the cake mold and then turn the cake out onto a platter. Slice with a serrated knife and serve with the Chantilly cream.

Spiced Kimchi Mary 

Makes 1 drink 

Ingredients

Lime wedge
Gochugaru (Korean chile flakes)
Ice, for serving
7 tablespoons tomato juice
¼ cup Spicy Kimchi Mix (right)
¼ cup Celery and Black Pepper Soju
1 celery stick, for serving
Shrimp chips (optional)

Spicy kimchi mix 

Makes about 1/4 cup plus 2 teaspoons

Ingredients 

5 teaspoons kimchi juice from Cabbage Kimchi (page 28) or jarred kimchi base
5 teaspoons tomato cocktail with clam juice, preferably Clamato
2 teaspoons Sriracha sauce or other hot sauce or chile sauce
1 teaspoon gochujang (Korean chile paste)
1 teaspoon fresh lime juice

Directions 

1. In a small bowl, stir together all the ingredients.

Directions for Kimchi Mary

1. Rub the lime wedge around the outside rim of a tall glass and then roll the rim of the glass in the chile flakes. Fill the glass with ice. Combine the tomato juice, kimchi mix, and soju in the glass and stir for 10 seconds. Garnish with the celery stick. Serve shrimp chips alongside for snacking, if you’d like.