On this week's #MadGeniusLive, chef Judy Joo joins Justin Chapple to talk tacos. Drop your questions in the comments and we'll do our best to answer! Join us every Thursday at 11 AM ET for genius ideas in food, entertaining, travel and more. And if you make any of the recipes shown today, show us using #MadGeniusLive for a chance to be featured on next week's episode. On this week's #MadGeniusLive, chef Judy Joo joins Justin Chapple to talk tacos. Drop your questions in the comments and we'll do our best to answer!
[MUSIC] You are tuning into Mad Genius Live and all the way from the UK we have Chef Judy Joo here to make her Korean-Mexican tacos. And Judy what do you call that? Ko-Mex cuisine. Korean-Mexican food. Stay tuned. [LAUGH] [MUSIC] Good morning everybody Welcome to Mad Genius Live. My name is Justin Chapple I'm your host, I'm also Food and Wine's culinary director. On this show we're covering genius ideas in food, travel, and even entertaining And if you tuned in last week, then you saw that we were with Melissa Clark, my friend from the New York Times. She's a food writer. She's a cookbook author. She does it all and we did everything pimento cheese, including making Melissa's pimento mac and cheese. The recipe for that is available at FoodandWine.com. We have a very special guest today all the way from the UK, somebody who I like to think of as my friend, hopefully she feels the same way. We have chef Judy Jiu, everybody>>Hello.>>who Is in New York this week from London. From London yes.>> But you grew up in Jersey.>> I'm a Jersey girl, I just hop the pond back and forth so I'm so happy to back in New York, I am a New Yorker I can feel it in my blood.>> I can feel it like it's coming out of you.>> Yeah New York, yeah I love it.>>This is not the first time I've met Judy, I've been following Judy forever and since I've been at Food and Wine we actually have quite a few mutual friends.>>yes.>> which is a great thing But when I heard she was gonna be in New York, I just had to have you on the show. You're my second guest. So I'm very excited that you're here. I'm so honored. [LAUGH] So, not only is Judy a restaurant chef. She has three restaurants. But she is the host and the author of Korean Food Made Simple. This is her book everybody. So, the book and the TV show, which is on Cooking Channel and Food Network. Worldwide. Worldwide. Yeah. And it has the same name. Yes. And I watch it all the time. And, believe it or not, we have actually ran a lot of your recipes. Ahh. We have so many. Some of my favorite recipes on foodandwine.com are from Judy Joo, so if you check them out just go to foodandwine.com, look up Judy Joo and you'll get, I think we have a dozen recipes of yours? At least. At least a dozen recipes for everything from simple shrimp dishes to like custard. Healthy dishes. Healthy dishes. They're all really amazing. Everything, yeah. So, Judy, before the show we were talking about how your career changed. Yes. There is a lot of us who are career change Hinges on this industry. Yeah. But you were in, why don't yout tell us what you did before, and how you got into this role? So my life has been so incredibly random and serendipitous, and I do think that life is a little bit about luck, but to some extent you make your own luck. And you have to find opportunity, opportunity finds you. And just see what the universe brings to you. And I started out as an engineering major here in New York City, at Columbia. And I thought I was gonna go into the sciences. But then I got there, I was like this is way too hard. [LAUGH] I was like, I'm like the dumbest person in this entire school. It's cool. I was like, I can barely survive. I was failing all my tests and I was like, what do I do? So I was like, I'm gonna pick the easiest engineering major which I did, industrial engineering operations research. It doesn't sound very easy. It's considered one of the fluffier engineerings, which I totally admit. That was fine. But you use that, you go into finance, and being in New York City city, especially back then. I'm like dating myself but everybody wanted to Wall Street. Everybody did, you know. I actually interned at Goldman Sachs and Morgan Stanley before I even graduated because that was what you did. I was like a lemming, you just followed the crowd. And so I was like, Okay I'm going to try this banking thing. And I found myself. You know on the trading floor. At Morgan Stanley and my two year analyst program there. Where they basically just try to kill you ver two years. You know like cook the long hours and everything. And I was doing fixing condrivitives. Like totally nerdy stuff. [LAUGH] Totally completely nerdy stuff. But you know you had a bit of cash in your pocket. You know. I was learning. I was Ripping around New York City having fun, and that's actually where I got to taste my first bites of fine dining. In New York City? In New York City, but also when I was a banker, cuz I finally was making money, not like some poor, starving student eating Ramen noodles all the time. [LAUGH] Cooking pancakes in my room and stuff. So that was my first foray, I think, into really seeing what cuisine could be about and what fine wine was, etc. And then after five years of finance, I was like this is soul destroying and empty. [LAUGH] Unlike the food industry. Exactly. Which is rigorous and terrifying. Yeah, exactly. Well and I just decided, I was like you know what, I want to do something that I love. I wanna create things. I wanna do something that I have a passion for and there's a lot of soul searching. You know a lot of people don't actually even know what they love to do, but you know I realized that money wasn't my soul motivating factor. You know even though you get paid handsomely in finance I was like Kinda don't wanna do it. So went to cooking school, we have the same alma mater. We do, French Culinary Institute which is currently called, I think, ICC. International Culinary Center. Right, but we both went to French Culinary Institute in New York City. And, believe it or not, we were talking before the show, we were both Super nerds, top of our class. [LAUGH] But that's very exciting. You went to culinary school, you got your degree. Which is funny, cuz French Culinary Institute is classic French technique. It is, yes. Especially when I was there and I'm sure it was when you were there. Yeah, yeah. But you found yourself in this kind of world in The restaurants where you're like mixing all this food together. Yes, exactly. And I'm assuming it's because, so you grew up in Jersey, you went to school in New York and basically lived your beginning of your adult life in New York. San Francisco also. San Francisco also. Came back to New York. So Judy [UNKNOWN] has been everywhere ladies and gentlemen. Now she has three restaurants in the, or she has two restaurants in London And one in Hong Kong. Yep. Okay, so I think let's get started. Let's get started, yeah. So like we just said, Judy Ju has three restaurant but at your restaurant you were telling me, we were talking aboutyou coming on the show and what you wanted to cook. You told us you have this, so first first of all, we're doing tacos today. So Judy Ju told me she wanted to do a taco, she sent me an idea for her Korean Mexican taco. So I was like, all right well we're gonna devote the whole show to taco. So the recipe I'm doing today is a brat and pepper taco. But I want to tell you my inspiration for this. So I was in Austria, I was in Vienna, I was on a vacation. And every night, i would go to the bars. And then, after the bars here in New York, you go get what? Pizza. A slice of pizza. Exactly. But in Vienna, you actually go to the [UNKNOWN] stand, so you get sausage. So rather than stuffing your face with a giant pie, you're stuffing your face with bratwurst, and curry wurst, and all of these. You can see my picture here where that's one late night in Vienna. But that was literally every night in Vienna was sausages. So when I came back to the United States, when I came back to work, I was like, I want to do a column With all these fun rifts using Austrian or German sausages so this is one of those. I also made a curry poutine which is French fries and melted cheese and curry ketchup but for this I'm doing a bratwurst and pepper Taco. So, it's not a traditional taco, but it's really fun. And then, so we're going to do my little riff on taco, and then you're going to show us your Mexican Korean Tacos. How about that? I love it, I love it. Yeah. Okay, so let's get started. So, first of all I have some pepers here. So I'm going to let you cut some peppers. I have some cubanelle which are sometimse called Italian frying peppers, they're everywhere in New York, So if you wanna cut those, I just half them, seed them, and cut them into slices. I'm gonna ahead and get the Bratwurst ready. So this is just a 12-ounce package of Bratwurst, which believe it or not was actually kind of hard to find in New York. We were- Really? Shopping, yeah, we were bouncing around to all these different Did you go out to the ethnic enclave? [LAUGH] We should have. Find the authentic groceries. We should have. Yeah! But we didn't, but I'm sure if we went to like Brighton Beach, or something like that we would've found some. So basically, this is like a sheet pan meal This taco recipe I did because I'm always trying to find to mix stuff really easy. So I just take 12 ounces of Frankfurts. And I cut it into like anywhere from a quarter inch to half inch, a third inch, whatever you want. And I just slice it. And then, Judy Joe is making beautiful sizes of peppers because that's how I cut my papers. And it's Always great having somebody who understands food to cook with because if I'm at home and I'm asking a family member to slice pepper, they're like, okay, what does that mean? How do I cut it? Do I cut it like this first, do I cut it like that first? So funny. And right before the show, I told Judy, I said, okay, and then I'm gonna ask you to cut some peppers. And then, I just said, you know, just halved and sliced. And she's like, okay. Okay, that's fine. Yeah, it's good. [LAUGHS] It's easy. So, one of the great things about this show, which I forgot to mention, is that we're live. So, we're live all over the internet, and it's very rare that you might get the opportunity to- Converse directly with Judy [UNKNOWN]. So I'm asking you, I'm telling you, all you people out there watching, that we want you to engage with us, ask us questions, interact, even if you just have a comment or suggestion, or if you've been to one of Judy's restaurants. Please hit us up all over the Internet using the hashtag #MADGENIUSLIVE. And you can follow me across social platforms @justinchapel and Judy is judyjoochef. Yes. Pretty much everywhere, correct? Exactly, exactly. So hit us up with your questions. So I'm gonna speed this up because I should have had some of these peppers cut already but it's all right. Can we leave some of the seeds? I don't mind to actually. This one's not actually, it's not really hot. But are you giving it some kick? Cuz we've gotta have some spice in your tacos, that one. Poblanos, so if you were watching last week. Last week, so I have Melissa Clarke from the New York Times here last week. And we did everything pimento cheese. I did a poblano pimento cheese. Which was a really fun riff on a classic pimento cheese. And Melissa Clarke made pimento mac and cheese in an instant pot. Like I said, you can get the recipe online. But one of the things we highlighted were hablano peppers, which, so how would you describe a hablano pepper? I'll let you cut that one for us. God, well I usually have them like when you roast them and you make them smoky and things like that. It's got a deep flavor to it. They do. But they're not hot I would say. No. I mean they're pretty mild on the Scoville scale if we get technical. [LAUGH] Probably what, like five or six? Maybe. I don't know. But I think we have some folks from Food and Wine in the background. Yeah. Can somebody please look up What is a poblano pepper rate on the Scoville scale? Or if your'e watching and you know the answer. There you go. Please hit us up and let us know. Or you can type fast and find out [LAUGH]. I was asking right before the show. I was like, can I have my phone on air, because Just in case I wanna Google something or->> Ask Siri. [LAUGH] Ask Siri, my gosh, I do have my Apple Watch on so I can probably do that. There you go. All right, so I'm just gonna, yeah. Toss all this in. Like I said, it's a sheet pan dinner. So we got our [UNKNOWN] on there. This is so easy. It's so easy. I love it, I love it. Cuz who has time these days? Everybody's juggling You know. Everybody is doing everything so go ahead and hit them in there. Olive oil, I have my salt and pepper here. Love it. My gosh. I'm getting a little fancy. Are you kidding me? Are you kidding me? These are food and wine spice bowls that they sell online. You should just get drones to fly in and salt with drones. Okay, everyone's forget that Judy Chu just said that because we're gonna [LAUGH] Okay, everyone reverse, rewind, that is our idea, we're gonna sell it together. Yes. We're gonna sell that idea together. I would love it, bring the drones in and salt and pepper [LAUGH]. [NOISE] You can get the, yeah, olive oile and everying. It'll make me think of playing. I love it, I love it. Okay, so I'm just gonna get some tongs and toss this. But that makes me think of, if anybody plays Wii, I'm not a gamer. Yes, you are. Just admit it. It's fine. I'm not, but I do play Super Mario Brothers on Wii, and it's funny because every time you get to a castle, at the end of the castle, And if you're watching and you play Super Mario Brothers on Wii, the new one, please tell me you know what I'm talking about. When you get to the castle, and you're fighting one of the When you're fighting one of the whoever they are. This show's I really don't actually play a lot of video games. Fighting the dragons. The fighting the. Yeah like Koopa's kids. The big thing. I think they're Koopa's kids or nephews or nieces or something like that. Anyways you have to fight them in the castle and towards the end one of them always comes in with like a magic wand and he like. Glides over everything and makes it magical, and then you have to now fight this person who has these special powers. Anyways, I digress. Okay. [LAUGH] I'm talking about wheat- Yeah. When we're trying to do sausage and peppers. And drones. [LAUGH] Exactly, so that, you just pop down in the oven, so easy. Yes, I'm going to throw this in the oven- I love it. 425 about 20 minutes, and- I love it. I'm going to pop, pull out my swap, but if you would like, This looks so good. It's looks actually perfect. You can hear it sizzling -> I love it. So I have another question for you. Yes. Corn versus wheat versus corn and wheat tortillas. I prefer corn tortillas always. I grew up in California and one of my favorite things about where I grew up was Going to the taco trucks, you know, and they always serve two corn tortillas filled with stuff. Look how beautiful that is and it's so simple. This is basically like your whole dinner. So, all I did to make this taco is be like Okay. I love Bratwurst because I just experienced it in vienna. I'm going to put it with some of my favorite things, peppers, and I'm going to serve it in a tortilla, which I know is like Not really a taco, but why not? [LAUGH] Today's invention is tomorrow's tradition. I love it! You could honestly be inventing [CROSSTALK] this. See, you bring Judy on and not only do you get awesome food, but you get quotes like that. Exactly. [LAUGH] So we're gonna go ahead and another thing That often comes with the sausage [UNKNOWN], you get lots of mustard, you get lots of horseradish and stuff like that. My favorite thing. So I make this whole grain mustard, it really packs not only a lot of flavor but it gives you a really nice texture. I'll put all of it, I wanna put all of it. Yeah, you can put all of it in there. So we have a half a cup of sour cream, a quarter cup of whole grain mustard Stir it and I just mix that together because that is actually going to be the base for our tacos. Wonderful. So Judy Ju is heating up some tortillas. Tortillas, multitasking here, multitasking, okay. So we were also talking before the show about how we heat up our tortillas. We have a skillet here just cuz we could do it on air, but actually one of the things I like to do is I like to wrap The corn tortillas in a wet paper towel and I put that in the microwave for like a minute. Perfect. And they get like a really great texture. So should we build-- And tell me your story of why we use the corn. I like the corn-- Sometimes they get dry, but they have good flavor. They have really good flavor and that's what I love about it. And I don't why, but they're actually a little less chewy than the flour tortillas And so sometimes when I'm eating something that, ooh yes. Hot one, hot one. So when I have tacos, I don't know I just kinda like the corn. And I like the flavor. But I have some friends who have corn allergies. So I just- But then everybody has a gluten-free allergy, everybody wants to go gluten-free. Actually at the restaurant we use a combination of corn and wheat. So I think. You do? Yeah because you know when you're doing something in a restaurant, it's very different when you're cooking at home. And so basically we have to make sure that they stay nice and moist so the flour and The corn, you get the texture of the wheat. It's a little bit softer, it keeps it moister. Because the corn does tend to dry. Totally. And we were actually talking about that, because we had pre-warmed some turkey that we were gonna eat and then Judy was like these are gonna get crusty and they're not gonna look good. Crusty. Not good, not good. So we got our mustard and sour cream, we've got our filling. And then two other things which I love to use because you can find it throughout Austria are cabbage or sauerkraut. I actually made this homemade pickled red cabbage. So I do equal parts water and distilled vinegar and then I do a table spoon of sugar and a tablespoon of Kosher salt, shake it in a quart container like this. I have thinly sliced cabbage and I keep it forever. Look at that gorgeous color. And it's really beautiful, that's why I liked to do red, actually. So pretty. And I had some little tongs here, there they are and so I like to add these and will you grab that micro plane there? So like I said, if you don't want to make Your pickled cabbage. You can also just buy sauerkraut. And so last but certainly not least, because it's one of my favorite things in the whole entire world. Is fresh horseradish. How much? As much as you like. I love it. So this gives a big kick. A big, big, big kick. A kick to open up the sinuses. The fresh horseradish root. Kind of hard to find a little bit right? A little bit even though it's becoming more and more available nowdays especially like Whole Foods and with all of these big shops. Actually I go upstate quite a bit in New York on the weekends and the big box stores up there and even the little markets actually sell horse rashish. Actually our assistance here, David actually grows. Horseradish at home. Really? And he says it's like, you just put it in the ground and it grows. I love it, like a weed. Right, David? Yes? [LAUGH] [LAUGH] This is so pretty. Okay, so let's try it. I love it. So this is my brat and pepper taco. Should we do cheers with our tacos? Cheers. Cheers, and there is a technique to eating tacos, yes. You have to tilt your head. So you get all the juice. Don't tilt the taco. No. Yeah, see a lot of people who are taco novices will tilt the taco, no, no, no. You gotta tilt your head. Like into your mouth, into your mouth. Mm-hm. Mm-hm. So good. Judy dropped a piece of sausage on the ground. I'll eat it later, three second rule. I know. [laughter] I know. I'll just kick it, kick it under the counter. This is so good I love it. So that's it! So simple! I'm going to grab a plate, that sausage is delicious, thank you. Look, all the juciness is coming out, can I have another bite? Okay, and if you need a napkin, because I need a napkin, there is one right here for you. Thank you. Just to give a little wipe, get a little clean. I love it. So that's it, that is literally it's a under 30 minute meal. I love it. I think that the horseradish and the The pickled cabbage is really kinda what makes it. Yeah. But you can really, like I said, you can use sauerkraut, anything you want. So, we're gonna go into, here lemme move that. So, now we're gonna make Judy's Korean-Mexican tacos. But really quickly because we didn't touch on it too much, but I just wanna say So Judy Joo has three restaurants. Yes. Two in London and one in Hong Kong. It's called Jinjuu, yeah. So you wanna tell us a little bit about it? Okay, yeah. I think we have some pictures here. So Jinjuu was a brainchild of myself and my right-hand man, my executive chef, and partner. His name is Andy Hales, in London. It was borne of kind of like You know kind of brainstorming and stuff. And we saw that there was a gap in the market, there was no good Korean food in London. But we wanted to make it cool and funky. Cuz for myself growing up as a Korean-American also, there was never a Korean restaurant that I could take my business colleagues to and like not be slightly embarrassed. [LAUGH] [LAUGH] Cuz you come out and you like Smell like smoke. Right. The fluorescent lighting, everybody's rude, nobody speaks English. They like throw food at you, all this stuff. I was like, and you can't get a good margarita or anything or martini. It was just like not a full western experience that I was like, gosh, this is missing where you can always go to a very cool sheek Japanese restaurant, a very cool sheek Chinese restaurant. I was like, why can't you make a cool sheek Korean restaurant. [LAUGH] Like God, I'm looking for this. So [UNKNOWN] was born and it's cool, you have to come. So we have one in SoHo which is our flagship. Mm-hm. Very, very, very fun area of town. And we have a DJ. My gosh. Like we don't take ourselves too seriously. It was fun spinning the tracks and everything. We do so many cocktails. It's just a very fun edgy place. And the food doesn't have any pomp or circumstance to it. We serve tacos on the menu, so a lot of it is fusion, inspiration from my upbringing. You know, I call myself a French trained Korean American Londoner. There you go. I was waiting for that one. I know, so. Because you said that to me before and I was like, my, you have to say that when we're live. Yes, exactly. And so, I'm pulling in sprigs from all over the world and. And you know, ginger was kind of born of that. ANd so, these tacos, obviously Korean Mexican cuisine is super popular here in the states. Yeah, totally. Whereas everybody thinks I invented it in London. I'm like, no. I did not invent this. Yeah sure, give me the credit. But it's something that is obviously hugely popular here .And it has been for a really long time. And I think it's also cuz the flavors of Mexican food and Korean food go so well together. They really do. Cuz it's a lot of bold flavors. Yeah. It's like casual, but it could also be really nice and elegant. So you opened your first one in Soho in London. And then where was your second one? It is Hong Kong baby. Hong Kong, there you go. Hong Kong, so we hopped the other pond. So you go all the way out to asia. There you go. So this is a picture of your beautiful bar there. So Hong Kon was the second one, and one of the things that you pointed out before we went live was that you opened three restaurants in two years. Yeah. That is crazy. Three restuarants in two years is really, really, really tough. I had no life, slightly suicidal, really stressed out. It's crazy, the restaurant industry is crazy! It's really crazy. It's totally crazy. That's why when you were talking about finance, I was like. Let's be real. The restaurant is also crazy. It's crazy, but at least in finance, you get paid quite nicely. [LAUGH] And in the restaurant industry, you have to open three restaurants before you make a dollar, right? Exactly. Exactly. Okay so the recipe that you're making, your Korean Mexican tacos actually you said is one of the best sellers at your restaurant and you serve it at all three. Yes and I also think it has to do with the fact that there isn't any good Mexican food in the UK because we don't really have Mexicans, there's an immigration group that hasn't quite made it over. The Atlantic Ocean and so I also wanted to make tacos cuz I miss eating them. [LAUGH] I know. So it was a little bit of a selfish voice. I don't know what I would do without tacos in my life. I know. I love them. I love them. Okay so what's the first component to the taco? First we're gonna make a marinade. Now we're making pork tacos. What do you want me to do? If you could thinly slice this and thinly slice this. You can keep the skin on so that's gonna be for the slaw later but you can keep working on that. I'm just gonna cut right here on this corner if thats okay with you. Yeah that's fine. That's absolutely fine. So we're gonna make pork tacos. And I usually use pork belly, but today we're going to use pork tenderloin. Okay. I got yelled at because I use pork belly in everything. Because I'm obsessed. So they were like you've got to change up for the pork belly. But that's very common in Korean cuisine to use a lot of pork belly, right? It is, it is. And so today we're doing it a little bit healthier. We're going to use some pork tenderloin. Now this has been thinly sliced already. Another trick If it makes it easier to thinly slice pork bellies. You throw it in the freezer for about an hour. Okay. And I'll get it here. Over here. Judy Joo went to the freezer, ladies and gentleman. I'm back, I'm back. [LAUGH] But she's back. I'm gonna move to that. I'm back, okay so- Okay, you show me what to do. So, well that's good, get the paper off of it. So that's About partially frozen. Okay. So it makes it easier thinly slice it. So use a very sharp knife. So I'm gonna turn this. Yeah. You can see it's pretty firm. Rigor mortis. [LAUGH] It's slightly firm, so, So this is actually a trick I use all the time. And so when Judy [UNKNOWN] explained this in a recipe that she does this, I said, we have to show this on air because it actually is really smart. Yeah, you can do this with any meat. Beef, pork, whatever. So anything that you want really thinly sliced. So you basically just put it in the freezer and Thin and it just helps the meat, you know, obviously it holds together. Well the end piece is always the tail, just chop the tail off. It slices so beautifully. Look at that, you can slice it thinly, that's what Korean meat really is all about, most Asian Meats is that you want everything sliced thinly and not only does it cook faster but all the marinades really get in there. And you can see that. Yeah it's fantastic. It's super thin. And speaking of marinades so we are going to do a very typical Korean marinate, soy sause humami flovored there. [UNKNOWN], sesame oil. So sesame oil has a very strong flavor. Do you like it? I love seasme oil. I actually use two differnt kinds of seasme oil because I like to use plain seasme oil when I'm, I'm cooking but then I also like to use the toasted sesame oil if I'm looking to get that. And so even when I just pour it you can smell the fragrance and the nuttiness. And sesame seeds, also some [UNKNOWN]. And this ingredient, the best The best chile paste ever is very very very, I'm forgetting about my tortillas over here, is the best chile paste ever. This is called Gochujang. Gochu means chile jang means paste. I'm going to dump that in there. And, it's hot, but not too hot. Right. Scoville scale rating of Somebody look it up. Hurry. Is it about six, maybe, seven? It's a blended sweetness also. And you could pretty much. It sounds a little intimidating but it's actually at least here in the states it's becoming more- More available. You can get it on online retailers are all the time, everywhere. And you mix it into everything. It's not like a ready bottled hot sauce, it really is a paste. So you need to break it down with something, generally. You can't just eat it raw, but I like to put it in soups, marinades, dressings, dips, etc. So you want to whisk that together. So all the [UNKNOWN] is Is mixed in completely. [SOUND] Add some garlic, could you shred some of that, microplane the garlic here. Finely grate that. Yup, and then- Which is a trick that we've used on every episode! [UNKNOWN] of Mad Genius Live. Microplane is one of my favorite tools. It's good, not just for things like nutmeg and whatever. But cheeses, hard cheeses, garlic. It's awesome for ginger. Cuz ginger has all those fibers in it. So it really breaks it down and cuts it apart. And just throw it in, it's fine. Yeah, perfect. And we're gonna put the pork in. And this is like a really simple marinade. Simple marinade, and this marinade could work for a lot of different things. Mix it all around, get it in there, massage it. Massage the pork. Sing to it. Get come tasty, and also, with the [UNKNOWN], if you don't like things too spicy, put in a little bit less. It's absolutely fine. If you don't like garlic, leave it out. Cooking is all about what you like to make, too. So don't be afraid. Get in there and start cooking. And so it's not a lot of marinade, either. It's just enough to coat the [UNKNOWN]. Exactly, and you want to let that sit for at least an hour. Okay, which I think we're the magic of live video, ladies and gentleman. We have one that was marinated earlier this morning in the fridge. Judy's gonna go ahead and take that out. And do you want your pan really hot or do you want it? You can get it a little bit hotter. Yeah, that's Turn up the heat, baby. It's getting hot in here. In here. Mad, genius. So don't take off your clothes. [LAUGH] Cuz we are live on the Internet. All right, so a little bit of oil. Here we go. Moving this out of the way. Yep, and now the slaw. Okay, so it marinaded an hour. Yep. Put it in the fridge. We have our little swap here. And now you're going to. Wait for that to heat up a little bit. We're gonna make the slaw. Okay, which I started here. Slaw, so. Let me grab the mixing bowl. Here we go. Here we go. Okay, so how much cabbage do you need, cuz I just went to town. You went to town. Let's just see. That's fine. Okay, and by the way, if you're following along, if you're live, I believe we're posting the recipe for this On foodandmind.com, so definitely get the recipe there. Judy was so nice to give us the opportunity to run the recipe. Of course. And so you're not just watching this for your health, ladies and gentlemen, you're watching it because it's dinner tonight. Yes. Or tomorrow or the weekend Cooking is not a spectator sport, get involved. I love that. Get involved, start cooking yourself. Kitchen is not a spectator sport, #madgeniuslive. Exactly, exactly. Cut cut cut, chop chop chop. This is an Asian pear, everybody, different than a regular pear. So I'm just gonna julienne this into matchsticks? Yeah, yeah, just julienne. Mastic. And what is the differences between an asian pear and just some of the other pears? Asian pears look like apples. They are round, they're big, they're super juicy. They do have the same consistency as a regular pears and if you can't find an asian pear, you can use any kind of Like a Bosch pear is probably a good one, that's slightly firm. Okay, yeah, I was gonna say. [UNKNOWN] pears, you know. Because you're doing a slaw, you probably want something that's gonna hold up to a dressing. Yeah, exactly. And that adds a really nice freshness and flavor to this coleslaw that I'm making. And so this coleslaw, again, is a bit of a fusion, Korean-American fusion, and so we're adding some Korean ingredients. So it starts out obviously with some cabbage. And how much of this pear do you want? That's enough. That is plenty. Really? Let me try this. That is plenty. So tasy right? So, so, so tasty. We'll dump that in. It has like a really delicious sweet filler but almost like-. Juicy. Is insanely juicy. INsanely juicy. But it reminds me, that crunch it has reminds me of hicuma. Okay. Yeah. A little bit. Yeah. yeah, yeah, yeah. But it's more tender than hicama. Yeah. It's so nice. do pick up an Asian pear.. So we have the cabbage. We have the Asian pear. And we've got red onion which has been soaking in water for a little bit. Because you want to take away that harsh bite to it. MM-hm. You know because otherwise It just is a bit too strong and it throws everything out of balance. So give that a quick mix. And of course then we have to make our mayonnaise mix. Yeah. Here is a bowl. Yeah. What is this? Greatest ingredients? [LAUGH] One of the greatest ingredients of all time. Ladies and gentlemen, can we please introduce you to the QP. The QP baby. Let's hold that right here, I just wanna show people because. I wanna squeeze this because I want people to see how actually, for lack of a better choice, supple the bottle is. [LAUGH] I mean it's like a squishy bottle and you get this, it's not in the refrigerator, it's actually you get it on the Asian aisle or A Japanese market? I'm sure you can get it on the internet, maybe? Maybe not. On the internet, definitely. Sometimes, it's sold in packs of two, I'm not going to lie. But you're going to use it, so it's fine. Yeah, totally. One thing I like to do, is I like to eat those wasa crackers, the rye crackers. Yes! And then I spread All over it and then I put avocado on top. It kind of makes everything taste better. It's going to- So how much of this do you want? About a half cup, quarter cup, something like that. Tell me when. [BLANK_AUDIO] When that's fine okay. [LAUGH] So here you can see this. And let's add some more of this. Let's turn this ooh. Smoky, smoky. So what else are you gonna put in this? You're gonna throw everything in, sour cream. Okay, sour cream. Will you hand me one of those? I'll give you a spoon, here we go. A little spoon, so we have some sour cream here. Yeap, and some freshly squeezed lemon juice, gotta get some tartness in there. Some sesame oil, maybe some more mayonnaise. Let's see, we gotta make sure that the Consistency is right. So sesame oil is gonna give that nuttiness to it, remember, we put it in the marinade too. And another ingredient, [UNKNOWN]. So this is chili flakes, these are the Korean chili flakes. Again you can get this anywhere online It has it own flavor, I have to say, yeah. My God, it's such a specific flavor. It's really, really different. Should we, lemme just show people. So, it actually, we didn't buy this bag thinking like my God, we need all this. It actually comes in bags this gigantic. Yeah, it does. [LAUGH] But I- So you're making a commitment. [LAUGH] Okay? [LAUGH] But one of the reasons for that is Because if you make kimchi at home, Yes. This is one of the main ingrediants in kimchi, correct? Yes, it is, yeah. And you need a lot of it when you make kimchi. Exactly, exactly. And it's really... Taste it! Yeah, I mean... It's kind of like smokey. Yeah. It reminds me of... Skill rating! Someone look it up! We have so many spicy things, look at this. Exactly. You can kind of See. I don't know if you guys could see this here, see it's very course actually. Yeah. It's not as coarse as crushed red pepper. No. But it's pretty coarse. But it's much more coarse than cayanne or something like that. It doesn't have that same intense flavor. The flavor is a little fruitier. Yeah, it's earthy, it's fruity. It does have a slight sweetness to it. It really is a different product. And I suggest that you have it up on your spice shelf, next to the paprika, next to your cayenne pepper, et cetera. It's just another really great option. And it's one of those ingredients that, It might be- [SOUND] What do we want? [SOUND] [LAUGH] [SOUND] Where are the drones? Salt, salt. [LAUGH] [SOUND] We can put pepper too. Oop or just salt, okay. No, that's fine, that's fine, okay. I'm getting a little carried away. That's fine. [LAUGH] Excellent. Okay, tell me if you want more. No, that's good, that's good, that's good. Okay. Maybe a little more. Okay. That's fine, I don't know. Yeah, that's fine. Yay, so that looks amazing. Look at that. It looks so good, I mean I just want to eat that. I love it, I love it. [CROSSTALK] bowl from you So what I was saying about the gochugaru, is it's one of those things that you'll buy it and be like, I don't know what I'm going to use this for, I'm not going to make Kimchee. But once you start using it- Yes. You're going to use it all the time. All the time. You're going to put it on your avocado toast in the morning, you're going to put it on scrambled eggs, you're going to use it in salad dressings or slaw dressings like you see here Absolutely. All right, let's make one of these tacos. Let's make our tacos. Okay, you ready? Yep, let's do it. You've had Korean Mexican tacos before I'm sure, right? No I haven't. You haven't? No but I'm ready for it now. All right, so we're gonna start out with our pork, and look how nice that is, look how tender that is. I'll do the slaw. Don't call it tenderloin for nothing. Nothing, there you go. Slaw on top. A little slaw. A little more meat there. A little more slaw and then we have all of our fun toppings here. I love toppings. I love toppings.I've got to say. I Love toppings. So, I'm definitely a condiment girl. I like to put a good dollop of sour cream. Yeah, I'm going to come behind you with Kimchi! Kimchi! That we just finely chopped. So, Kimchi is most commonly Refers to cabbage. It's fermented, spicy cabbage. It is a form of sauerkraut, it's spicy sauerkraut, basically. And, it is Korea's condiment of choice, eaten every single day. And then we- 365 days a year. Beautiful cherry tomatoes that we just sliced up. Cherry tomatoes, so no no no. That one broke. Okay, there we go, here we go. [LAUGH] Avacado down, avacado down. Avacado down. So ripe. I can't wait to eat this, this is almost like when you get a taco from a Mexican taco truck and you need the tube because it's so big. Yeah, I'm giving you a bit of extra avacado. That's good. Yeah, that's fine, that's fine. And then we hit it with a little- A little bit of chives on top. Chives, little minced chive. Let's add some little color here, sure, why not? There are no rules. [LAUGH] There we go, little bit more chives. And I think- That's good. We're gonna dig in. Dig in, okay. All right, let's take a bite. Look at that! There we go. That is a meaty taco. This is a real meaty taco. It's got a lot of girth. It does. All right, here we go. Mmm, It's amazing cuz there's a lot in there, but everything comes through. I get the sesame. I get the chili The kimchi, the avocado, the pork. And the pork tenderloin is so perfect for the taco because it's tender. It's awesome. Judy, thank you so much for coming on the show. You're my second guest. Thank you, thank you everyone. It's such a pleasure having you. Anytime youcome to New York, you hit me up, because you're coming back on the show. I am coming back, I love it here. I love it. And we're gonna get you, me, and Melissa Clark on a show. Yes, I love Melissa! I love Melissa! Everyone, please, if you're in London or Hong Kong, check out Judy's restaurants. Jin Joo. Jin Joo. And also watch her show, and read her book, Korean Food Made Simple. Pretty much Celebrate the Olympics, Winter Olympics coming up. [LAUGH] Yeah, Judy's going to the Olympics! Yeah. So get you Olympic spirit on, get your lunar new year spirit on also in February. So cooks a little bit of Korean this February. And hit us up online after the show at #madgeniuslive, and tune in next week because we have another special guest. All the way from Detroit we have Kate Williams joining us. Detroit. [LAUGH] Detroit in the house. Love it, thank you, everyone. All right, let [INAUDIBLE] [MUSIC] [MUSIC]