In the fast-paced world of modern cuisine, where convenience often trumps tradition, Jung Eun Chae’s cookbook, “Chae: Korean Slow Food for a Better Life,” steps back to time-honoured culinary wisdom and patience. This remarkable collection goes beyond the typical recipe book, offering a deep dive into the heart of Korean slow food and the ancient art of fermentation.
Jung Eun Chae, a breakout culinary star celebrated for her meticulous, from-scratch cooking style, invites readers on a journey through the seasons, showcasing how traditional Korean techniques can be paired with native Australian produce to create dishes that are not only delicious but also nourishing for the body and soul.
Chae: Korean slow food for a better life Hardcover, 2024 is available from Amazon
Our review of Jung Eun Chae’s cookbook continues after this advertisement:
From her humble beginnings in a tiny Brunswick apartment, where she hosted intimate dinners that sparked a sensation, to her current acclaimed six-seat restaurant in rural Cockatoo, Chae’s culinary journey is nothing short of inspiring.
Her unique approach, which earned her accolades such as Gourmet Traveller’s Best New Talent for 2021 and two consecutive hats in the Good Food Guide, is now encapsulated in this essential guide.
“Korean Slow Food for a Better Life” is not just about cooking; it’s about embracing a philosophy of food that honors tradition, sustainability, and the profound flavors developed through the patient process of fermentation.
Join us as we explore the rich, restorative recipes and techniques that define Jung Eun Chae’s culinary masterpiece, and discover how you can bring a touch of this timeless Korean art into your own kitchen.
Korean Slow Food: A Review of Jung Eun Chae’s “Korean Slow Food for a Better Life“
Jung Eun Chae’s new cookbook, “Korean Slow Food for a Better Life” is more than just a collection of recipes; it’s an essential guide to the art of slow Korean food and fermentation. Known for her meticulous approach to traditional South Korean cooking, Chae’s culinary journey has captivated food enthusiasts and critics alike.
“Chae” is designed to share the essence of her culinary philosophy with a broader audience. Structured around the seasons, each chapter—summer, autumn, winter, and spring—features approximately 15–20 recipes.
These recipes blend traditional Korean techniques with native Australian produce, reflecting Chae’s innovative approach to fusion cuisine.
The cookbook offers a refreshing journey into the heart of Korean cooking, moving beyond the popular staples of fried chicken, barbecue, and bibimbap.
‘My story is a slow and quiet one. It’s about tradition and change, connection and absence, and a refusal to let go of impossible dreams.’
Chae’s recipes for Fried Eggplant and Fermented Soybean Stew
Click picture for larger image.
Jung Eun Chae’s cooking secrets revealed
Chae’s commitment to slow food is evident in her from-scratch approach. In her home kitchen, she meticulously prepares everything from dubu (tofu) to gochujang (red chili paste), ganjang (soy sauce), and various types of kimchi.
These minimal-waste recipes and techniques are inspired by her mother, who hailed from South Korea’s South Jeolla province, known for its rich culinary traditions.
The cookbook not only provides recipes but also offers insights into the process of fermentation, a cornerstone of Korean cuisine. Chae’s methods are rooted in traditional practices yet adapted to incorporate local Australian ingredients, making the book both a tribute to her heritage and a nod to her new home.
For those looking to explore Korean cuisine beyond the typical offerings, “Chae” is a radical departure, emphasizing the health benefits and rich flavors of fermented foods. It invites readers into a world where food is crafted with care, patience, and respect for tradition.
Jung Eun Chae
In 2019, Jung Eun Chae made waves in the culinary world by transforming her tiny Brunswick apartment into an exclusive dining experience.
Hosting just six diners per night, four times a week, she quickly amassed a waiting list of over 8000 eager patrons.
This innovative approach earned her accolades, including Gourmet Traveller’s Best New Talent for 2021 and a spot as one of The Age Good Food Guide’s Chefs of the Year.
Her unique style, emphasizing medicinal and traditional South Korean cooking, has since relocated to the rural setting of Cockatoo.
Here, her six-seat restaurant has continued to thrive, earning two hats in the Good Food Guide for two consecutive years.
Jung Eun Chae’s journey from a tiny apartment in Brunswick to a celebrated rural restaurant is a testament to her dedication and passion for Korean slow food.
“Chae” captures this spirit, offering a comprehensive guide to anyone looking to delve into the art of fermentation and traditional Korean cooking.
Whether you’re a seasoned cook or a curious foodie, this cookbook promises a unique and enriching culinary adventure.
Chae: Korean slow food for a better life Hardcover, 2024 is available from Amazon
How to Make a Reservation at Jung Eun Chae’s Restaurant
Jung Eun Chae’s restaurant is so popular that they have implemented an unusual booking system to manage the high demand.
To make a reservation for the dining service, guests are selected through a lottery system each month. To register, click here.
The booking calendar opens for three weeks each month, during which time you can enter the draw for a chance to dine at the restaurant.
On the first Monday of each month at 7 pm, guests are chosen through a ballot draw. Immediately after the draw, selected winners receive an email to finalize their reservations. Due to the high volume of entries, only winners will be contacted. For more detailed information, please visit the “Reservation/Dining Service” page.
Booking for workshops is simpler and operates on a first-come, first-served basis. Reservations open one month in advance. For more details, please refer to the “Reservation/Workshop” page.
By using these systems, the restaurant ensures a fair and orderly process for all interested diners and workshop participants.
Chae, 33 Mountain Rd, Cockatoo, open for dinner Fri-Sat and lunch Sat-Sun, chae.com.au, @chae_melbourne
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