What’s In My Online Order: Judy Joo
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Emli Bendixen
FRUIT & VEG
Tomatoes: Cherry and beefsteak Isle of Wight tomatoes are always in my online order. I throw them on salads, put them on toast, or just eat the cherry tomatoes whole as a snack. I’m a big fan of sundried tomatoes too, and often order several jars. They add a delicious umami bite to anything I make – plus, they’re so good on top of a pizza.
Apples: Jazz apples cost a little more than other apples, but they are so worth it for the crispy sweetness. I love how crunchy, firm and juicy they are. They have everything you’d want in an apple and are perfect for using in crumbles and other fruit-based desserts.
Baby Spinach: I make lots of salads and spinach is one of the easiest things to throw in. It’s also a brilliant food for boosting your vitamin intake – as with anything that’s dark and rich-looking. I love the heartiness of the leaves as well; they give a nice meatiness to any salad.
Berries: Blueberries, blackberries, strawberries – you name it, I’ll add any kind of berry to my online order. They are all full of antioxidants, so the more the better. Plus, they’re tasty and give you a sweet hit when needed. I’ll either have some for a light dessert after dinner or with yogurt for breakfast.
Easy Peelers: Who doesn’t love an easy peeler? They are always so sweet and an easy snack whenever I’m on the go. I will often wrap a couple in a paper towel and throw them in my bag before heading out for the day. Again, they’re full of vitamins.
FRIDGE STAPLES
Tofu & Tempeh: I love soy products and these are two of my favourites. Pulmuone’s tofu is my go-to and I always get my tempeh from ProTempeh. They are so tasty. I cook tofu and tempeh in every way possible, often adding tofu into soups and even just popping it in the microwave for a quick lunch – I’ll top it with a tangy soy spring onion vinaigrette for extra flavour. As for tempeh, I prefer to pan fry it. It’s such an easy snack and so high in protein.
Hummus: Hummus is one of my fridge favourites, but often I’ll make my own. Sometimes I add roasted garlic, lemon or spicy harissa. I like to eat it with crudités or use it as a spread for sandwiches with sliced avocado, beefsteak tomatoes, sprouts and some feta, drizzled with extra virgin olive oil and sea salt, on toasted whole grain sourdough. Delicious.
Kimchi: I always have this essential fermented Korean side dish on hand, and I always make my own. I have a line of people who beg me for it whenever I make a new batch. Kimchi tastes good on everything from a jacket potato to cheese toasties, or even with a bowl of rice and some roasted seaweed. If I do buy it, I will stick to Korean brands – Jongga is a great choice.
Gochujang: This sticky, fiery red fermented chili paste is the best all-round ‘hot sauce’ – although it’s more of a paste. I use it in marinades, dips, soups and dressings. It is so versatile and can completely transform your meal.
Goat’s Cheese: I’m a sucker for a stinky, funky goat’s cheese. The more putrid, the better! I will go to La Fromagerie in Marylebone and pick up whatever the affineur suggests. I also love fresher, tangier varieties that I get from the farmers market from Windrush Valley Goat Dairy. They make the best crumbly feta.
Doenjang: This is another must-have Korean condiment. Doenjang is a stronger, coarser form of miso paste (fermented soy beans). It’s a great way to boost the flavour in soups, dips, marinades and more. I like adding a scoop into my favourite chowder recipe to add that deep umami flavour I can’t get enough of.
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CUPBOARD ESSENTIALS
Extra Virgin Olive Oil: I love Greek and Italian extra virgin olive oil and cook with it exclusively. I don’t ever cook with butter really – I would rather eat it in my pastries and desserts. If you’re looking for a good one, EVOO is full of good fats. I recently got a bottle of Manayi organic Cypriot olive oil – it’s the best and I always buy a couple of bottles so I’m never without.
Sea Salt: You can’t beat the little pyramid sea salt crystals from Maldon. It’s been my salt of choice for years. Amazing salinity, bursts of flavour and it looks gorgeous on a dish, too.
Mustard: I am a mustard connoisseur and am a particular fan of French Dijon. I buy Moutarde de Meaux Pommery in 500g jars, and I’ll rip through it in a couple of months. I put it on everything from sandwiches to a dollop with fish or steak, and in my salad dressings. So good and, again, it just adds a new flavour to a dish.
Green Tea: I am more of a tea drinker than coffee, and I always have a variety of green teas and matchas on hand. I’m not fussy about brands but a high-quality matcha is my morning brew of choice. I’ll often order a few – either leaves or powder – so I have a stash to dip into.
Tabasco: Tabasco is a must-have for any hot sauce lover like myself. An iconic brand, and great on top of pretty much everything – I put a few dashes on eggs, pizza, fish, popcorn and more. My cupboard is never without a bottle.
Flaxseed: I’m always looking for ways to improve my nutrition, and freshly ground flax seeds make a great nutty addition to my morning yogurt. Kacchi is a great premium brand and sells a hand-milled flax seed that tastes beautiful – I love their branding too, and it is female owned. Founder Aradhana Bhandari is a real powerhouse.
Chilli Flakes: Gochugaru is my go-to Korean brand for dried chilli flakes. They are vibrantly red and full of flavour, but not too hot – a great balance between earthy, spicy and slightly smoky notes.
Roasted Sesame Oil: The darker in colour, the better. A nutty, roasted sesame oil is a must-have in any Korean kitchen and I go through bottles and bottles of it as I use it to finish off so many dishes. Nothing else adds that lovely, aromatic, roasted flavour quite like it.
Ramen Noodles: I love instant noodles and like to pimp them out with lots of veggies, leftover meat and an egg. It’s an easy, quick dish to prepare and it fills you up – ideal when you want something nutritious but don’t feel like cooking. The best ones – in my opinion – are by Jongga’s Kimchi Ramen.
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@JUDYJOOCHEF
SNACKS
Soft Dried Mangoes: I love dried mangoes – especially those soft dried ones that are still moist and soft. I usually just pick up the ones that Waitrose makes in a pack. They’re a great pick-me-up if you feel a sugar slump coming on.
Dried Asian Pears: Asian pears are such a delight when in season, and finding dried ones to eat all year long is a treat. I buy Subarashii Kudamono ones – trust me, they are worth every penny.
Nuts: Carpo is the place to buy your nuts in London. The macadamias roasted with pink Himalayan salt are the ultimate snack. I also love the roasted green pistachios.
Truffle Crisps: I am a true sucker for the fried potato in any form, especially when flavoured with truffle. I love the Torres Black Truffle crisps. They are so full of flavour and don’t taste artificial at all.
Popcorn: I love to eat crunchy things and popcorn really satisfies that craving. I prefer to make my own, but if I don’t have time, I usually grab a bag of SkinnyPop and munch away. It’s delicious and gluten free, so I find it doesn’t bloat me in the same way other popcorns do.
@JUDYJOOCHEF
FREEZER ITEMS
Edamame: I always keep a bag of frozen soy beans in my freezer. They are great for snacking on – just boil and toss in some Maldon sea salt.
Mochi: I am a massive coconut fan and the Little Moons recipe for coconut ice cream wrapped in a chewy moreish mochi shell is just perfection. If you’ve not tried these before, I can’t recommend them enough.
Dumplings: Bibigo is the leader in the frozen dumpling race in Korea and I can see – and taste – why. It is so convenient to have a bag or two in your freezer to make a quick lunch – just pop a few into instant ramen noodles or pan fry some and you’ll be fed in no time.
Ice Cream: Hackney Gelato are the best. They have some great seasonal flavours – the mince pie during Christmas is a must-try, but otherwise I usually keep a pint of the vanilla in my fridge year-round.
DRINKS
Soy Milk: I like to have soy milk in my fridge at all times. I often use it in my coffee. Again, I’m not overly fussy about brands, but I always ensure I buy unsweetened varieties to keep my sugar intake low.
Champagne: Billecart Salmon Rosé Champagne is my champagne of choice every single time. I love it so much and will buy it by the case – it’s the best.
Coffee: I use a Nespresso machine and Difference Coffee capsules are amazing. It’s rare that single estate coffees are such a joy, and make you feel like you have a full-blown artisan coffee machine and barista in your home. I like the Hawaiian Kona coffee – such a treat.
Jamu: like turmeric drinks not only for their anti-inflammatory properties but also for the taste. I will blend fresh ginger, lime, turmeric – or use Kacchi’s Turmeric powder sachet – and coconut water for a refreshing pick-me-up.
Tequila: I just discovered Komos, a new brand of tequila. It’s so clean and smooth; the best tequila I have tried to date, which is saying a lot. Plus, the ceramic bottle looks ace on your liquor shelf.
For more food inspiration & recipe tips, follow @JudyJooChef & @SeoulBirdUK
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