Chef Judy Joo's soy-glazed chicken, corn with miso butter, superfood salad and watermelon popsicle recipes

Korean American chef and restaurateur Judy Joo, a Food Network host and former judge on "The Next Iron Chef," joined "Good Morning America" on Monday to share some delicious recipes.

Scroll below to check them all out.

Soy-glazed BBQ Chicken

Ingredients
300 milliliters (10 ounces) soy sauce
100 grams (3 1/2 ounces) dark brown sugar
6 spring onions, thinly sliced on an angle
3 tablespoons rice vinegar
3 tablespoons maple syrup
2 tablespoons gochujang (Korean chili paste)
2 tablespoons toasted sesame oil
2 tablespoons grated peeled fresh ginger
2 tablespoons roasted sesame seeds
6 cloves garlic, grated or finely chopped
Pinch of sea salt
Freshly ground black pepper
8 boneless skinless chicken thighs
Vegetable oil, for grilling
Doenjang Mayonnaise to serve

Directions

In a medium bowl, stir together the soy sauce, brown sugar, spring onions, vinegar, maple syrup, chili paste, sesame oil, ginger, sesame seeds, garlic, salt and a generous amount of pepper until the sugar has dissolved. Transfer 240 milliliters (8 fluid ounces) of the marinade to a container, cover and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight.

Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 240 milliliter (8 fluid ounces) marinade in a pan and simmer for 8-10 minutes, until it has thickened to a glaze-like consistency; set the glaze aside.

Preheat a gas or charcoal grill to medium-high.

Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill for 15 minutes, flipping the thighs halfway through, until cooked through. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise.

Tip: If you prefer boneless skin-on chicken thighs and can't find them in the supermarket, ask your butcher to debone skin-on thighs or simply use bone-in ones and just add a few minutes to the cooking time.

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Miso-Buttered Corn

Ingredients
8 tablespoons unsalted butter, softened
2 tablespoons white or red miso paste
4 ears of grilled corn

Directions

In a small bowl, mix the butter with the miso paste with a fork or spatula until fully incorporated. Brush over the grilled ears of corn while still hot and allow to melt all over the corn, making sure to brush all the sides.

Serve immediately.

Superfoods Salad with Carrot-ginger Doenjang Dressing

"Chock-full of superfoods like avocado, kale, sunflower seeds and ginger, this salad is worth adding to your mealtime repertoire and takes no time to throw together. I like to make extra dressing and use it as a healthy dip for crudites or as a spread on sandwiches. It will keep in the fridge for up to a week."

Ingredients
Dressing
1 carrot, coarsely chopped
3/4-inch knob fresh ginger, peeled and coarsely chopped
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon doenjang (Korean soybean paste)
1 tablespoon fresh lemon juice
1 1/2 teaspoons mirin
1 1/2 teaspoons toasted sesame oil
Kosher salt or sea salt
Freshly ground black pepper

Salad
6 ounces kale, stemmed and coarsely chopped
1 red bell pepper, finely chopped
1 small carrot, shaved into ribbons with a peeler or mandoline
1/2 red onion, finely chopped, soaked in cold water for 10 minutes and drained well
1/4 cup hulled toasted sunflower seeds
1 firm but ripe avocado, halved, pitted, and peeled
1/2 lime (optional)

Directions

For the dressing: In a blender, combine all the dressing ingredients with salt and pepper to taste and process until smooth. Pour the dressing into a small bowl and set aside.

For the salad: In a large bowl of cold water, massage the kale vigorously for about 3 minutes to break down the chewy fibers. Drain, dry well, and transfer to a large bowl. Add the bell pepper, carrot, onion, and sunflower seeds and toss together. Drizzle 1/4 cup of the dressing over the salad and toss to coat, adding more to taste.

Divide the salad among four to six plates. Cut the avocado into thin wedges and squeeze some lime juice over top, if desired. Arrange the avocado on the salads and serve immediately.

Homemade Watermelon Popsicles

Makes: 6 popsicles

Ingredients
3 cups watermelon, diced, seedless
1 tablespoon lime juice2 teaspoon honey, divided, or to taste
3 tablespoons mini chocolate chips
1/3 cup coconut milk
1 1/2 cups ripe kiwi, peeled and diced

Directions

Place the watermelon in a blender. Blend until smooth. Add the lime and 1 teaspoon of honey and blend more. Taste and adjust the sweetness to your liking. Blend more until the pulp is completely liquified.

Skim off any foam and discard.

Pour the juice into popsicle molds about 75%. Place in the freezer and allow to semi-freeze for about 15 to 20 mins. The watermelon should be slightly slushy, if the watermelon has started to separate (did not blend enough) stir them up. Then add some chocolate chips into each mold, stirring them in to be evenly dispersed evenly around the watermelon mixture and towards to sides (not all on the bottom). Allow to freeze another 20 mins.

Next, pour a thin layer of coconut milk on top of the watermelon. Freeze again for about 30 mins.

Meanwhile, place the kiwi in a blender and blend until completely smooth. Add the honey and blend more. Taste and add more honey, if you like.

Pour the kiwi on top of the coconut layer and place the sticks or handle of the popsicle in the mold. Freeze for 3- 4 hours until firm.

To serve, run the mold under warm water to loosen the popsicles. Serve immediately.

Note: Make sure the coconut milk is shaken well and not separated before using. If you want to make these pops a bit creamy, add a half-cup of Greek yogurt to the watermelon.

Chef tips for Labor Day recipes

For the chicken

- Allow to marinate as long as you can. Even just 15 minutes is great or up to overnight. Anything longer than overnight though is not suggested, as the soy sauce starts to cure the meat.
- I like to use boneless skin-on thighs -- boneless because it cooks faster, skin-on as it keeps the meat protected and the juices in, thighs because the dark meat is inherently tastier -- but use any cut of chicken you like.
- Use the best quality soy sauce you can. Make sure it is naturally brewed and not full of fake caramel color. Real soy sauce has deep flavor from fermentation.
- Add more gochujang if you want it spicier!

For the salad

- Feel free to use any seasonal vegetable you like. Make it a rainbow of colors.
- Feel free to add any seeds or nuts if your choice. Just be sure to toast them first for extra crunch and tastiness
- I chop up any left over barbecue chicken and mix it into the salad to make it a hearty meal
- Use the carrot ginger dressing as a healthy dip for crudités.

For the corn

- Feel free to use this miso butter on any vegetables or proteins. It's full of umami. Delish!
- Feel free to grill the corn in the husk or foil if you prefer.
- No grill? Place an un-shucked ear of corn in the microwave and cook on high for 3-4 mins. It should be cooked just as nicely as steamed.
- Try to serve immediately. Nothing is better than hot corn with butter melting through the crevices as you bite in.

For perfect popsicles

- Blend the watermelon pulp really well. This will prevent the liquid from separating when freezing. Use a Vitamix blender if possible.
- If properly blended, you may be able to suspend the chocolate chips before freezing. The liquid pulp will be thick enough.
- Use small paper cups, cover with plastic wrap and poke through toothpicks if you do not have popsicle molds
- Substitute vanilla or plain yogurt for coconut milk if you prefer.