Chae

Chae transcends the traditional cookbook, serving as an indispensable guide to Korean slow food and fermentation, organized by the rhythms of the four seasons. Each chapter offers 15 to 20 recipes and foundational techniques that combine traditional Korean methods with locally sourced ingredients.

Renowned chef Jung Eun Chae crafts every element from scratch in her home kitchen near Melbourne—from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. Inspired by her mother from South Jeolla province, these precise, medicinal, and zero-waste recipes present a profound, restorative exploration of an ancient culinary heritage, far beyond the familiar Korean dishes of fried chicken, barbecue, and bibimbap.