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.