Latest news with #KoreanFriedCauliflower
08-05-2025
- General
Chef Judy Joo shares easy Korean recipes from her new cookbook, ‘K-Quick'
If you love Korean food, Chef Judy Joo just made things a whole lot easier. The chef, entrepreneur and host of Food Network's "Korean Food Made Simple" joined " Good Morning America" and "GMA3" on Thursday to share quick, flavorful recipes from her latest cookbook, "K-Quick: Korean Food in 30 Minutes or Less." Filled with approachable dishes that combine bold flavors and simple steps, the book makes Korean cooking accessible for everyone. Joo showed "GMA" viewers how to serve up some must-try recipes from the book, including Korean Fried Cauliflower, Best Bulgogi Beef, Banoffee Misutgaru and Soy Caramel Pie. Check out all the recipes below. Korean Fried Cauliflower Prep time: 10 minutes Total time: 30 minutes Servings: 2 to 4 "This version of Korean fried cauliflower is a total hit at my restaurant, Seoul Bird," Joo wrote. "I tend to order it more than the fried chicken! For a quicker prep, use pre-cut cauliflower available in microwavable steamer bags." She continued, "To ensure a light and crispy texture, use ice-cold water in the batter – this temperature contrast minimises oil absorption during frying. These golden florets are addictive and are sure to disappear first at your next dinner party." Ingredients Sea or kosher salt 450g (1lb) cauliflower florets 35g (¼ cup) corn flour (cornstarch) Batter: 35g (¼ cup) corn flour (cornstarch) 1 tbsp potato starch 2 tbsp plain (all-purpose) flour 1¼ tsp onion powder 1¼ tsp garlic powder ¼ tsp baking powder ½ tbsp sea or kosher salt 1.5–2.6l (6–11 cups) vegetable or other neutral oil To serve: 1 red chilli, preferably Korean but a Fresno will also work, thinly sliced 1 spring onion (scallion), thinly sliced on a bias 2 tbsp gochujang mayo Directions 1. Prepare an ice bath in a large bowl. 2. Fill a large saucepan with water, add 1–2 tbsp of salt (depending on how big your pan is) and bring to the boil. Add the cauliflower florets and blanch for 2 minutes. Drain the cauliflower and transfer to the ice bath. Drain again and shake off the excess water thoroughly. Alternatively, put the cauliflower in a large heat-proof bowl with 60–120 ml (¼–½ cup) water. Place a heatproof plate on top and microwave on high for 4 to 6 minutes. You can also buy the cauliflower into a steamer bag and cook according to the packet instructions. Once the cauliflower is cooked, shock in the ice bath as above and then drain, shaking off the excess water. 3. Pour the corn flour onto a large plate, and place a wire rack over a tray. Dust the cauliflower florets with the corn flour, shaking the excess off well, then place the coated florets on the rack. Next, make the batter mix. In a large bowl, whisk together all of the ingredients, then add about 150 ml (scant ⅔ cup) very cold water and whisk again. The consistency of the batter should be like paint. 4. Next, place a large, wide, heavy-based saucepan that is at least 13 cm (5 inches) deep on the stove. Pour in about 5 cm (2 inches) of vegetable oil and, using a kitchen thermometer, heat to 200 C (400 F). Place a wire rack over a tray and put it next to the frying pan. Using tongs, dip the cauliflower florets one by one into the wet batter mix and fry for 1–2 minutes until golden brown. You'll need to hold each floret in the hot oil for a few seconds before releasing to prevent it sticking to the bottom. Fry the cauliflower in batches without overcrowding the pan; you don't want them to touch. Do not let the oil temperature dip below 180 C (350 F) to ensure crispiness. 5. Transfer each batch of cooked cauliflower to the rack with a slotted spoon. Once all it is cooked, place in a wide serving bowl and sprinkle over the chilli and spring onion. Serve immediately with gochujang mayo on the side. Sesame Oil Dipping Salt Servings: 4 Total time: 2 minutes "This uber-simple dipping sauce is actually one of my favourites," Joo wrote. "I love the toasty nuttiness of roasted sesame oil. Serve this with any Korean barbecue. Do make sure you are using 100% pure, good-quality sesame oil, as this amber-coloured liquid gold is where all the flavour lies." Ingredients 4 tbsp roasted sesame oil 1 tsp sea, kosher salt or Korean solar salt 1 tsp freshly ground black pepper Directions 1. Divide the sesame oil between four small dipping dishes, then divide the salt and pepper between each one. 2. The dipping salt can be stored in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 3 weeks. Tips from Joo Buy the precut cauliflower you can get in steamer bags for a great shortcut, just pop in the microwave and voila, you're half way done. Use ice cold water for the batter, to ensure an extra crispy coating. The cold water slows down gluten development and helps set the batter immediately once hitting the hot oil. This "shock" in temperature sets and forms an extra crispy exterior and locks moisture inside. Use a frying thermometer to make sure your oil is at the right temperature, and does not get too hot. Never leave oil heating on the stovetop unattended. Feel free to serve with any dipping sauce you like or just sprinkle with salt and pepper as you please. "I think they taste great even on their own!" Joo added. The Best Bulgogi Beef Servings: 2 "Bulgogi is one of Korea's most-loved dishes," Joo wrote. "I like to cook this classic dish in a frying pan to savour the juices. Be sure to spoon these delicious juices over your rice. Serve with a bit of kimchi on the side and dinner is sorted." She continued, "Thinly sliced bulgogi meat is available at most Asian supermarkets. I have made this recipe time and time again, and it never disappoints!" Ingredients 450 g (1 lb) bulgogi beef (Korean-style very thinly sliced meat) or a ribeye or sirloin steak (or other prime cut of beef), trimmed 60 ml (¼ cup) soy sauce 1 small Asian pear, or Conference or Bosc pear, peeled and cored 2 tsp grated garlic 2.5 cm (1 inch) piece of ginger, roughly chopped 1 tbsp roasted sesame oil 1 tbsp light brown sugar 1 tbsp sake or pure soju 1 tbsp fish sauce or anchovy sauce 1½ tbsp mirim 1 brown (yellow) onion, thinly sliced freshly ground black pepper To serve: 5 chives, thinly sliced 1 tsp roasted sesame seeds Sides and banchan of your choice Directions 1. If using steaks, put in the freezer for about 2 hours until partially frozen. Remove from the freezer and use a sharp knife to cut the meat into slices about 5 mm (¼ inch) thick. 2. In a food processor, combine the soy sauce, pear, garlic, ginger, sesame oil, sugar, sake, fish sauce or anchovy sauce, mirim and a little pepper. Blend until smooth. 3. Place the beef in a resealable plastic freezer bag (preferably reusable). Pour the marinade into the freezer bag with the meat and add the onion. Close the bag tightly and gently massage the marinade into the meat. 4. Heat a griddle pan or frying pan over a high heat. Alternatively, heat a charcoal grill and place a speciality bulgogi griddle pan over it. Once hot, cook the bulgogi in batches with the marinade, flipping often, until desired doneness is reached, about 2 minutes. 5. Remove from the heat and place on a serving platter. Pour any juices from the pan over the meat. Garnish with chopped chives and sesame seeds. Serve with rice, kimchi and ssam, or whatever you like! Tips from Joo "I like to use a griddle pan or a frying pan to to make this BBQ beef to savor all of the umami packed juices; poured over rice, it is so delish," she said. Pears come in many different sizes, use a smallish one, the marinade should be a blackish brown color. Be generous with the black pepper. You can leave out the fish sauce, if you like to remove a potential allergen, just add more soy sauce. "The fish sauce does add another level of umami though, so keep it in if you can!" she added. Banoffee Misutgaru & Soy Caramel Pie Makes 1 x 22 cm (9 inches) Pie Prep time: 30 minutes Total time: 30 minutes "Misutgaru is a nutty multigrain drink mix that I am obsessed with," Joo wrote. "Here, I've dusted it on top of this classic English dessert. The earthy and nutty notes of the misutgaru marry lovingly with the sweet dulce de leche and salty soy caramel. Fresh bananas delicately lift this pie to euphoric levels." Ingredients 275 ml (1 cup) dulce de leche 1 x 22 cm (9 inches) pre-made digestive biscuit (graham cracker) pie crust or pre-baked sweet pie case of your choice 4 large ripe bananas, peeled and sliced about 5 mm (¼ inch) thick 3 tbsp dark (75% cocoa solids) chocolate shavings Misutgaru, for dusting Whipped cream: 480 ml (2 cups) chilled double (heavy) cream 1 tsp vanilla extract 1 tsp instant coffee granules 1 tbsp icing (confectioners') sugar Bruléed bananas: 2–3 bananas, sliced on a bias about 1 cm (½ inch) thick 70 g (2½ oz) granulated or caster (superfine) sugar Soy caramel: 80 g (¼ cup) shop-bought caramel sauce 2 tsp soy sauce Directions 1. Tip the dulce de leche into a heatproof bowl and microwave on high for 1–2 minutes. Spoon the dulce de leche into the pie crust and spread into an even layer. Add the sliced bananas in a relatively even layer (they should overlap). Chill the pie while you make the whipped cream. 2. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the double cream, vanilla extract, instant coffee and icing sugar on medium-high speed until firm peaks form, about 1–2 minutes, making sure not to over-whip. 3. Spread the whipped cream on top of the bananas, making sure to spread it to the edge and totally cover the bananas (this will help prevent them from browning). Chill the pie in the fridge again. 4. For the bruléed bananas, lay the sliced bananas on a non-stick baking sheet or tray in a single layer and sprinkle the sugar evenly on top until covered. Use a blowtorch to grill the bananas (or place in the oven under the grill/ broiler on high heat) until the sugar has caramelized and charred a bit. 5. Make the soy caramel by mixing the caramel and soy sauce until completely incorporated. To serve, sprinkle the pie with chocolate shavings. Garnish with a dusting of misutgaru, the caramelized bananas slices and drizzle with the soy caramel. The pie can be kept chilled for up to 2 days. Tips from Joo Mitsugaru is a roasted multigrain powder that has an earthy, nutty and malty taste. There is not anything exactly the same in Western culture, but Ovaltine is a good substitute. To make the chocolate shavings, warm a thick block of chocolate slightly and use a peeler to get ribbons. "I like to use a bitter sweet chocolate, about 75% or higher," Joo said. Feel free to adjust the sweetness level of the whipped cream to your taste, just add less icing sugar. Serve with extra caramel sauce on the side, just heat up in the microwave so it is pourable.
What's On
11-02-2025
- Entertainment
- What's On
First look at Hanu: A new era of Korean food in Dubai
After much anticipation, Hanu – the new Korean fine-dining restaurant – finally opened its doors this February, and we were lucky enough to get a sneak peek. Let me tell you – this place is a whole vibe, worth every bit of the wait. We got our first look (and taste), and everything about it tells me it's set to stand out in Dubai's ever-growing scene. No doubt – Hanu brings a new era of Korean food in Dubai, and it's got our foodie stamp of approval. The vibe The journey starts at the entrance – a hammered bronze door that swings open into a space that's equal parts tradition and edge. Think modern Korean dining room meets royal heritage. Dark walnut wood, carved beam ceilings, gold accents, intricate artwork, antique Korean furniture, and stacked roof tiles – every detail is intentional. The lighting? Just right – dimmed, warm, easy on the eye, and setting the perfect chill mode. The chef And then, there's Chef Kyung Soo Moon. Born and raised in Seoul, with 24 years of global experience at spots like Sushisamba, Attiko Dubai, and Sachi, he's not just running the Hanu kitchen, he's the heart of it all. Before we even sat down, he took us on a tour, sharing stories about Korean cuisine, art, and traditions with a level of passion that you could feel. I never thought I'd have a favourite chef in Dubai, but then I met Chef Moon. The food Now, let's get into it – the food. There's a saying that 'the secret ingredient is always love,' and that's exactly how this meal felt. Every dish reflected Chef Moon's passion for Korean cuisine. We kicked things off with a selection of Korean Seasonal Hansang Snacks, Kimchi Arancini, Beef Tartelette with Caviar, and the one we couldn't stop eating – K.F.C. (Korean Fried Cauliflower), which was the kind of crispy, addictive bite you'd want a whole bucket of. Meat Me at the Grill Then came the main event: 'Meat Me at the Grill.' Chef Moon himself was at the table, grilling crispy Bulgogi – thinly sliced, 24-hour marinated beef – along with other cuts so tender they barely needed chewing. If you love your meat, this is where you need to be. But if you don't? The vegetarian options hold their own. For a more traditional fix, the Sotbap rice dishes bring comfort and depth, while the Korean specialties include classics like Kimchi Stew and Grilled Lamb Chop Galbi. The Prawn Soy Jang and Seafood Ceviche are perfect for those who like their flavours raw. And if you're into oversized Kimbap hand rolls, they've got those too. Dessert sealed the deal. Matcha Bingsu, a green tea shaved ice that was light and refreshing, followed by Hodugwaja – warm, crispy Korean walnut cookies filled with red bean paste and actual walnuts. The kind of bite you pop into your mouth, thinking you'll stop at one, and suddenly, they're all gone. So, was it worth the hype? Absolutely. Walking into Hanu felt like stepping into a world of its own – every plate, every detail, a testament to Korean tradition with a modern twist. And Chef Moon? it's safe to say he's earned a special place in my list of culinary legends. Will I go back? No question. Verdict: A must-try, especially for meat lovers – Hanu has earned our foodie stamp of approval. Hanu, Nakheel Mall, St. Regis Gardens, Palm Jumeirah, Opening this February. @hanu_dubai Images: Supplied > Sign up for FREE to get exclusive updates that you are interested in
