Jinjuu x Beer52
Korean cool, overseen by celebrity chef Judy Joo
Thursday 08 November 2018
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Beer and food
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Rightly famed for its exceptional range of traditional and contemporary Korean street food, Jinjuu is one of central London’s coolest restaurants. The menu is overseen by celebrity chef Judy Joo.
Born in the US, Judy is most widely known as host of the popular cooking and travel show, “Korean Food Made Simple”, and author of a book of the same title. Following a successful career trading derivatives for Morgan Stanley, Judy decided to follow her heart and enrol at the French Culinary Institute, where she earned the title of valedictorian. A regular face on the Food Network/ Cooking Channel, Judy has especially made a name for herself as the only female Iron Chef UK.
In terms of recipe creation Judy looks to her Korean heritage to add Eastern flavours and spices to her dishes, and has become a leading figure in the Korean food trend that is currently sweeping the globe.
All of this experience is brought to bear at Jinjuu Soho, where the ground floor offers casual dining, while the lower ground has an open kitchen geared towards a more sophisticated meal. The atmosphere is modern and relaxed, with resident DJs, and Korean arts by street artist Victoriano Magdaleno.
Creating the beer – Chris J.J. Heaney
“The obvious thing to do here would have been to pick out some of those signature Korean spice combinations and use those in the beer. But working alongside Jinjuu, we decided to go for something which would complement those flavours rather than replicating them, enhancing the bold and distinctive character that the restaurant is famous for. The classic west coast IPA goes wonderfully with spicy and fried food, with generous bitterness to cut through those other flavours, a piney, resinous hop character and pronounced grapefruit notes.”
Recipe – Korean fried chicken
Boneless chicken thighs crispy fried in Jinjuu’s famous batter. Pickled white radish on the side and paired with signature sauces: Gochujang Red & Black Soy.
- 30g cornflour
- 2.5 tsp sea salt
- 0.5 tsp baking powder
- freshly ground black pepper
- boneless chicken thighs
- 3 tbsp Korean chilli paste (gochujang)
- 3 tbsp ketchup
- 2 tbsp dark brown sugar
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp grated peeled fresh ginger
- 2 cloves garlic, grated or finely chopped
- vegetable oil, for frying
- 64g cornflour
- 20g fine matzo meal
- 30g plain flour
- 2 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp sea salt
- 2.5 tsp garlic powder
- 2.5 tsp onion powder
- 0.25 tsp baking powder
- 90ml vodka
- 2 tbsp gochujang (Korean chilli paste)
In a large bowl, stir together the cornflour, salt, baking powder and generous amount of pepper.
Add the chicken and toss to coat. Transfer the chicken to a wire rack, shaking each piece to remove excess coating.
Leave, uncovered, at room temperature for about 1 hour.
Meanwhile, in a small saucepan, combine all the sauce ingredients and simmer for 3-5 minutes until slightly thickened.
The sauce can be either served with the chicken or drizzled over it.
If you prefer the latter, remove it from the heat on the early side so it’s a little thinner. Set aside; the sauce is best warm or at room temperature.
Shortly before cooking, in a large, wide, heavy-based pot at least 13cm deep, heat 5cm of vegetable oil over a medium-high heat until it reaches 180°C.
While the oil is heating, in a large bowl, whisk together the cornflour, matzo meal, flour, chilli flakes, salt, garlic powder, onion powder and baking powder. In a small bowl, whisk together the vodka, chilli paste and 240ml water.
Right before you’re ready to fry the chicken, whisk the vodka mixture into the cornflour mixture.
(Don’t do this in advance or the resulting batter may thicken too much as it sits. The consistency should be relatively thin and runny.)
Dip each piece of chicken into the batter, letting any excess drip off. Suspend the chicken in the oil for a couple of seconds to set the crust before letting it slip completely into the oil; otherwise, it will stick to the base of the pot. Fry the chicken for 15-20 minutes, flipping halfway through, until golden brown and cooked through. Transfer to a wire rack or kitchen paper-lined plate to drain.
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