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.
