The Kimchi Universe Series, an online series by the Korean Cultural Center, Washington D.C (KCCDC) about what might be the most popular Korean food, returns for its second installment - this time featuring "Iron Chef" and restaurateur Judy Joo.

(Photo : KCCDC/ Mofa)

Titled "Part 2: Make Your Kimchi," the latest installment features the chef, restaurant owner, and kimchi connoisseur Judy Joo guiding the home-based audience in preparing the iconic Korean side dish. The kimchi tutorial special first aired on the KCCDC YouTube channel, as well as on its social networking sites.

The twelve-minute video begins with a recap of the kimchi and its increasing popularity around the world, noting how different variants of the side dish are readily available in Asian supermarkets and even in some western grocery stores.

"Even though kimchi is a very accessible food throughout the stores now, it's more fun and delicious to make your own," the narrator shares in the latest Kimchi Universe Series episode. The video also explains the Korean tradition of making kimchi once a year - often from late November to early December - in an activity known as "kimjang."

The second part of the KCCDC Kimchi Universe Series features groups shopping for ingredients before going on a video conference led by chef Judy Joo. Aside from guiding the audience on how kimchi is made, she also imparts quick facts about the dish such as its nutritional value and storage techniques to keep it fresher for longer.

About Chef Judy Joo

The Korean American executive chef, restaurateur, and television personality appears on the Cooking Channel and Food Network through her show "Korean Food Made Simple," where she explores and shares authentic Korean dishes with a twist from her travel experiences. Furthermore, she makes these traditional dishes simpler, usually with key store ingredients found in almost every cupboard. She has also written two culinary books: "Korean Food Made Simple" and "Korean Soul Food."

Previously working in the finance sector in New York City, she first began working as a chef after attending The French Culinary Institute. She finished at the top of her class and began working for the global culinary publication Saveur magazine as well as at Slow Food USA.

She also garnered public attention as one of the four Iron Chefs on the cooking program Iron Chef UK and also served as one of the judges in The Next Iron Chef Season 4.

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