Chae : Korean Slow Food for a Better Life

Each season forms its own chapter with approximately 15–20 recipes and foundations, presenting traditional Korean technique with locally sourced produce. Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, Australia, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang.

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. Chae is a radical, restorative journey into the heart of an ancient cuisine.