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Okay.
(audience cheering)
After great friends, it's time to eat!
And here to show us some us some delicious recipes
is the author of the new book, Korean Soul Food.
Please welcome back, my old friend, Judy Joo.
Hi, Judy.
(audience cheering)
Oh my God.
It's so good to see you.
Good to see you again as well.
You look amazing.
Thank you, Judy, so do you.
Amazing, amazing.
You've got the glow of love,
I understand that you're in love with him.
I'm not in love, oh my god!
All right, in like.
In like, I'm in like.
With?
I don't...
It's this guy, a Midwest boy.
A nice white boy from the Midwest.
A banker?
A banker.
Yes.
So he can match you dollar for dollar?
Possibly.
As you succeed.
She's very successful,
don't be shy.
(audience cheering)
You crack me up, you crack me up.
What are we making Judy?
You always bring something good,
and I always love your sauces.
My sauces are great,
I love that you love my sauces.
We're gonna make some kimchi arancini
off of the Italian arancini,
and also some royal tteokbokki.
I love that you...
You know what, you gotta use your fingers
and get involved.
I just washed my hands so I'm clean,
I'm ready to go.
It's good, it's good.
So you've had arancini, right?
No Judy!
You teach me this stuff.
It's an Italian thing that they make
with leftover risotto rice.
Okay.
And so, I was like we have tons of leftover rice
in Korea too.
So why not make--
Is this it?
something else?
That's before we dip it.
Okay.
So we can try this.
And this is a hot sauce,
this is a sriracha but then there's your special sauce.
Yeah, I don't like a sriracha and I don't like the--
Yeah, you can try it with this.
That thing that Mexican food is,
what do you call it?
The chil lo lo or whatever chillolo, I don't --
The green stuff on top of Mexican food.
Oh, oh, pico de gallo.
No.
No. Okay, I don't know it.
(laughing)
It like (mumbles).
Anyway, this arancini start out with some,
just white rice and I'm going to make this rice,
taste really good.
So we put in some kimchi, you like your kimchi
probiotics, good for mentation.
And then we got some parmesan cheese,
scallions, and some seaweed, and then I've got some --
Siracho
Sriracha, it's good.
No, not sriracha.
Oh, Oh.
What do you call that thing?
I don't know.
Cilantro.
That's not a hot sauce!
But, but.
That's an herb.
No, but I'm just saying those are the two things.
That you don't like.
Yeah, siracha and hot sauce.
Yeah, that's good.
I mean, whatever I just said.
(crowd laughing)
Cilantro, as you put more hot sauce.
This is really good.
So this the rice,
we are going to mix it all together,
but you got to make this rice taste really good.
And so that's also apart of this sweet soy sauce,
that's made from soy sauce, vinegar, mirin, garlic,
gotchugaru which is Korean chili flakes, and sesame oil
and ginger.
And then we take some of the rice.
Now, Judy.
Yes.
Is very close with her mother.
Yes, I love my mom.
Who doesn't love their mommy?
(crowd clapping)
Does your mother like him?
Oh my god, it's been like a month (mumbles)
going on two months.
You're grown.
Nobody has met him yet,
it's very new.
Is he here today with you?
No, he's not here today with me.
He's adding dollar and cents.
He's in London.
I don't know if I want him to see this.
Well, that's where you were at one point,
partially.
Exactly, exactly.
Right.
Exactly, exactly.
So we just make a ball,
we put cheese inside.
(crowd laughing)
Sweetie, don't get shy now.
We are talking about my love life, here we go this is.
We always do.
We do, we do.
And then what we do, is that we basically.
It rhymes with Judy Joo.
(crowd laughing)
It's true.
Some flour, some egg, and some panko.
Right.
Look, all these recipes are on wendyshow.com
Its true.
Just relax.
Were just cooking with love.
(crowd laughing)
Yeah, now what is this?
This is, no don't eat that, so that's raw.
Oh, I was about to poison myself.
This is royal tteokbokki, so since your the --
Duck!
No, tteok it's this.
Tteok, okay, it's rice cakes, right.
How do you say it?
Tteok.
How do you spell it?
T-T-E-O-K
Oh, tteok.
Tteok, yeah.
How you do?
Exactly.
And so I brought you a royal dish because you are the
queen of hot topics.
So we had to bring something royalty.
(crowd clapping)
To the queen.
Oh.
This one, yeah.
They keep telling me.
What are these eggs!
Quail eggs.
Why are they so small?
Quail eggs.
Oh, quail.
Quail eggs.
That's fancy.
Yeah, yeah, a little bit fancy cause its royal.
You're the queen, honey.
You're the Queen.
They're runny in the yoke though,
am I gonna get sick?
No, no, no.
It's nice to have a little gooeyness,
you want that like nice little gooey flavor.
Yeah.
Exactly, so these are the rice cakes in the soy,
I marinate meat in pear and sugar to tenderize it.
It's a little fancy.
You gotta go fancy when you go royal.
You know.
It's good.
I love it, I love it.
(crowd cheering)
Well, this dish actually, there is a spicy version
which I will cook for you next time.
So usually there's either the royal version with soy sauce
base or there's the spicy version,
which is very very hot.
Now, what is this?
This is the tteoki, the rice cake.
It's kinda like a chewy noki.
It really is.
It's like chewing gum, it's like bubble gum.
It's good though, right?
It's like sticky rice.
Very flavorful.
It's sticky rice.
And yeah, these are just a couple recipes from
my new book and enjoy.
I must tell you something.
(crowd cheering)
Look her up on the Googler smuggler.
Judy Joo is a world class chef.
And she's been around for a long time
Thank you
And now she's almost in love.
I'm in deep like.
= After one month.
For more information, on all these recipes,
go to wendyshow.com.
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