Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: summer, autumn, winter and spring. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with native Australian produce.
Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar year: summer, autumn, winter and spring. Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with native Australian produce.
Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from dubu (tofu) to gochujang (red chilli paste), ganjang (soy sauce) to kimchi, jocheong (rice syrup) to doenjang (soybean paste). The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae's mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine.
About the Author: Jung Eun Chae caused a sensation when she opened her tiny Brunswick apartment to six diners per night, four times a week, with a waiting list that exploded to more than 8000 people. She was named Gourmet Traveller's best new talent for 2021, and one of The Age Good Food Guide's chefs of the year, thanks to her medicinal style of traditional South Korean cooking using from-scratch ferments and handmade sauces, enzymes, vinegars and kombuchas. CHAE was awarded two hats in the Good Food Guide for two consecutive years, in 2023 and 2024. She has since moved to semi-rural Cockatoo on the outskirts of Melbourne with husband Yoora and their labrador, where she continues to operate her six-seat restaurant.
