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.