Judiaann Woo

Judiaann Woo was born in South Korea, raised in Portland, Oregon and developed her career in New York City. She has worked with some of the industry's finest chefs and thought leaders. A graduate of The French Culinary Institute with Grand Diplomas in Classic Culinary Arts and Classic Pastry Arts, she is a culinary personality that has appeared in numerous media outlets including Food Network and the Cooking Channel. In 2011, she returned to Portland to lead the award-winning media relations program for Travel Oregon and was integral in the success of "7 Wonders of Oregon," named Best Branding and Integrated Marketing Campaign in the county in 2015. Today, Judiaann is an independent marketing and media relations consultant specializing in food and travel.

My recipe

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@judiaann, born in South Korea, raised in Portland, Oregon and developed her career in New York City, has worked with some of the industry's finest chefs and thought leaders. A graduate of The French Culinary Institute with Grand Diplomas in Classic Culinary Arts and Classic Pastry Arts, she is a culinary personality that has appeared in numerous media outlets including Food Network and the Cooking Channel. In 2011, she returned to Portland to lead the award-winning media relations program for Travel Oregon and was integral in the success of "7 Wonders of Oregon," named Best Branding and Integrated Marketing Campaign in the county in 2015. Today, Judiaann is an independent marketing and media relations consultant specializing in food and travel.⁠⠀ ⁠⠀ We're honored to have Judiaann share her #RecipeForChange with us:⁠⠀ ⁠⠀ KALBI (Korean Barbecued Beef Short Ribs)⁠⠀ Serves 4 to 6⁠⠀ ⁠⠀ Ingredients:⁠⠀ 5 lbs. Korean-style flanked cut short ribs⁠⠀ 1 cup brown sugar, packed⁠⠀ ⁠⠀ Marinade:⁠⠀ 1 cup soy sauce⁠⠀ 1/2 cup water⁠⠀ 1/4 cup mirin⁠⠀ 1 small yellow onion, chopped⁠⠀ 1 small Asian pear, peeled and chopped⁠⠀ 4 tablespoons minced garlic⁠⠀ 2 tablespoons dark sesame oil⁠⠀ 1/4 teaspoon freshly ground black pepper⁠⠀ ⁠⠀ Garnish (optional):⁠⠀ Toasted esame seeds ⁠⠀ Scallions, thinly sliced ⁠⠀ ⁠⠀ In a large bowl, sprinkle brown sugar over short ribs and toss to evenly coat. Let sit at room temperature while preparing the rest of the marinade.⁠⠀ ⁠⠀ In a food processor, combine chopped onions and Asian pear and puree until the mixture resembles the consistency of applesauce. Transfer mixture to a large mixing bowl and add remaining marinade ingredients. Whisk to combine. Add short ribs including any brown sugar from the bowl and toss to evenly coat ribs in marinade. Divide ribs into two large Ziploc bags. Top each bag with remaining marinade. Seal bags, pressing out any excess air, and refrigerate overnight or up to 24-hours.⁠⠀ ⁠⠀ When ready to cook, heat charcoal or gas grill to medium hot and grill short ribs, flipping once, until cooked through. Garnish with sesame seeds and sliced scallions if desired and serve with steamed rice.⁠⠀

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