Executive Head Chef Joanne Lee shares 30 years of Korean cooking secrets

Arisun Flatlay

Joanne Lee, the culinary mastermind behind Sydney’s renowned Korean venues Arisun and Butcher’s Buffet, boasts over 32 years of experience in the kitchen. We had the honour of enjoying her tutelage and discovering her secrets to making Korean cooking easy, and now we’ll share the recipes with you!

As the Executive Group Chef for Wannian Alliance, Joanne has become a celebrated figure in the culinary world, blending traditional Korean flavours with modern twists. Born in South Korea and relocating to Australia in 2005, Joanne’s journey began in her family kitchen, where she discovered her passion for cooking. Her formal education at Kyung Hee Hotel College and subsequent positions at prestigious hotels in Seoul and Sydney have shaped her into the chef she is today.

We recently had the pleasure of attending one of Joanne’s cooking classes, a delightful experience that offered a deep dive into Korean cuisine. Her philosophy of ‘soul food’—meals that are both nourishing and comforting—was evident in every dish we prepared. Joanne’s leadership and mentorship shine in her kitchens, fostering an environment of creativity and excellence.

Asian woman smiling camera

Joanne’s secret recipe: Japchae

Serving Size: 2


Sweet Potato Noodles cooked | 360g Noodle Dressing | 30g

  • Soy sauce | 30g
  • Sugar | 5g
  • Chopped garlic | 5g
  • Sesame oil | 7ml
  • Corn Syrup | 60g
  • Black pepper | 1 pinch

Cooked Vegetables | 150g

  • Onion | 40g
  • Green Shallots | 20g
  • Black fungus | 30g
  • Carrots | 30g
  • Red capsicum | 30g
  • Vegetable oil | 80ml
  • Salt | 10g
  • Pepper | 1g

To Make Japchae

  • Sesame seed | 5g
  • Sesame oil | 5g
  • Black pepper | 1 pinch
  • Cooked Potato Noodles | 360g
  • Sauteed Vegetables Mix | 150g
  • Fresh Garlic Chive | 5g
  1. Prepare the Noodles: Cook sweet potato noodles according to package instructions. Drain and set aside.
  2. Make the Noodle Dressing: In a bowl, mix soy sauce, sugar, chopped garlic, sesame oil, corn syrup, and black pepper.
  3. Cook the Vegetables: In a pan, heat vegetable oil. Add onions, green shallots, black fungus, carrots, and red capsicum. Season with salt and pepper. Sauté until vegetables are tender.
  4. Combine: In a large bowl, mix the cooked noodles, sautéed vegetables, and noodle dressing. Toss well to combine.
  5. Finish: Garnish with sesame seeds, sesame oil, black pepper, and fresh garlic chive.
arisun menu japchae scaled

Joanne’s expert touch and dedication to her craft make every meal at Arisun and Butcher’s Buffet a memorable experience. Her ability to blend tradition with innovation continues to delight diners and inspire aspiring chefs worldwide.