Chef Judy Joo is stopping by the TODAY kitchen to share delicious Korean comfort food recipes from her new cookbook, "Judy Joo's Korean Soul Food: Authentic Dishes and Modern Twists." She shows us how to make macaroni and cheese with kimchi, Korean-style fried chicken wings and grilled beef short ribs.
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Mac and cheese is probably one of the first dishes that I learned how to cook — albeit from a box with fluorescent colored orange powder. It was so good, even cold! This recipe is definitely a strong upgrade from an instant version, with a béchamel base, four different types of cheese and kicked up with a bit spice and crunch from the kimchi. Kimchi and cheese is a combination that is winning fans all around the world. I can swear, at first bite you'll surely swoon.
Galbi (beef short ribs) is one of the most loved cuts of Korean barbecue. Nicely marbled and full of flavor, everyone loves this sweet–salty meat boasting a heady mix of garlic and ginger. Serve this cut in the traditional Korean way, with ssam leaves to wrap and ssamjang sauce. You'll quickly see why this dish is so popular.
Korean fried chicken has been the rage around the world as of late. The extra crispy crust makes it so different and addictive compared to other fried chicken. My secret ingredient is matzo meal, a Jewish unleavened flatbread, which keeps this crust super crunchy, and a splash of vodka, which prevents gluten development, making these wings super crispy.
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