Korean Food Made Simple - Episode Guide

Executive Chef Judy Joo samples Korea's finest fish and seafood, from the biggest fish market in Seoul, Noranjin, to the remote clam tents near Busan. Back home, she shows us a delicate steamed ginger sea bass dish, a classic seafood pancake with scallops, Pajeon, and a fusion dish of spicy mussels.

Executive Chef Judy Joo shows us what Koreans love to eat during the heat of a Korean summer in the capital Seoul and on the beaches of Busan. Back home, she serves up her delicate chicken ginseng soup, Naeng-myung, ice cold buckwheat and sweet potato noodles and creamy red bean ice popsicles.

Executive Chef Judy Joo guides through the new fusion food trends in Korea's capital Seoul from fried chicken to Korean Mexican tacos and cocktails. Back in her kitchen, she shares the best and Ultimate Fried chicken recipe, a dish of spicy pork tacos with gochujang ketchup and Kimchi mayo, and serves up the perfect end to a Korean meal, with a plum wine granita.

Executive Chef Judy Joo samples Koreas best street food and visits the vibrant street markets of Seoul and Busan. Back home, she offers simple versions of classic streetfood dishes, Japchae Noodles with Prawns, Soy and Sesame Chicken skewers and Salty Caramel Hotteok pancakes.

Executive Chef Judy Joo introduces us to some of the most well-known traditional, classic Korean dishes of Bibimpap, tofu and Bossam, a pork dish. Back in her kitchen, putting her own twist on these family classics, she serves up an easy to make family-sized beef Bibimpap, a pan fried tofu salad, and a sticky and delicious twice-cooked pork belly Bossam.

Executive Chef Judy Joo introduces us to her family for birthday celebrations, lunchbox designing and Kimchi making, as good Korean food is all about family and sharing. Back in her kitchen, she serves up her twist on simple and tasty family dishes. Beef Bulgogi with rice cakes, crabstick fritters and the perfect Kimchi fried rice.

Executive Chef Judy Joo explores the healthy fast food in Seoul on offer to busy commuters, from smartphone shopping to frozen yoghurt. Back home, she serves up a late night ramyun noodle dish, a sushi style crab Gimbap platter and Meaty mandu dumplings with a soy and sesame dipping sauce.

Executive Chef Judy Joo guides us through Korea's world famous BBQ classic dishes with the help of K pop band, UKiss and her parents. At home, she cooks up Korean-American style BBQ chicken, grilled BBQ rib-eye beef served Korean style, and BBQ sides of Cucumber Kimchi and a simple crunchy radish pickle.

Executive Chef Judy Joo visits rural Korea and some of the many food festivals in the autumn, celebrating the harvest and Kimchi, and samples the soups and stews eaten in Korean homes this time of year. Vegetables are the only ingredient in an award winning restaurant run by a Buddhist monk in Seoul. At home, inspired by her travels, Judy makes a classic harvest stew, braised beef Kalbi Him, a Pork and Kimchi leftovers stew and her own favourite soft tofu and vegetable stew.

Executive Chef Judy Joo introduces us to staples of the Korean pantry: chilli paste, rice and green tea visiting, a gochujang village, a rice harvest and tea plantations in rural Korea. Back home, she shows us how gochujang chilli paste adds heat to her Krazy Korean burger, cooks rice and grains the healthy and simple Korean way in her Five Grain rice with grilled squid, and adds green tea to home backing, with a Green tea chiffon cake.

Judy Joo shares simple, spectacular dishes for meat lovers with foolproof Korean barbecue beef short ribs, a Spicy Pork Belly Cheesesteak and her version of Korean Steak Tartare. In Seoul, Judy joins restaurateur Sid Kim for a pork barbecue banquet, eating a midnight feast of roasted pig's feet and finds an usual takeaway -- steak.

The comfort food of Judy's childhood is made. Recipes include instant noodles with spicy rice cakes; king-size dumplings; fresh melon Popsicles.

Three simple marinades for speedy suppers are made using easily accessible Korean ingredients. On the menu: doenjang-glazed eggplant; grilled hangar steak with a salad of spicy scallion and red onion; gochujang salmon.

Korean bar snacks are in the spotlight. Recipes include pan-fried fish; buffalo wings with spicy gochujang sauce; and meaty stuffed chili bombs.

Korean café culture serves as an inspiration. Recipes include spicy sesame straws; chewy coffee brownies; and citron-tea posset. Also: Judy learns about the trend of eclairs in Seoul.

Healthy food is on the menu and Judy Joo shares her versions of healthy Korean cooking with a super foods salad and carrot Doenjang dressing, cabbage kimchi, and Korean-style poached chicken. In Seoul, she shares her favorite vegetable bibimbap, shows fermented dishes in the market and eats acorn jelly in the mountains at a stunning riverside restaurant.

Judy Joo makes impressive Korean-American fusion dishes as served in her London restaurant, Disco Fries and Pulled Pork, Korean Caesar salad with Gochujang prawns, and lotus root chips with a spiced soybean bowl. At Jinjuu restaurant, we meet Judy's chefs Andrew Hales and Jamie Garbutt in their restaurant kitchen and bar manager Kristian Breivik serves up a stunning kimchi bloody Mary.

Judy Joo has a guide to Korean noodles with Noodles with Black Bean Sauce, homemade hand-torn noodles with chicken soup, and crunchy Ramen-Coated Squid Rings. In Seoul, she orders takeout noodles by the Han River, eats seafood Kalguksu on the beach with Chef Christine Lee and shares her supermarket guide to noodle buying.