Chae: Korean slow food for a better life (Jung Eun Chae, Hardie Grant)

Originally from Seoul, South Korea, chef Jung Eun Chae worked in the renowned Melbourne restaurant Cutler & Co before opening her cosy six-seater restaurant, Chae, in her Brunswick apartment. Her first cookbook, Chae, is one of the year’s most exciting releases, exploring seasonal Korean slow food recipes as the author shares how she rediscovered the joy of her cultural food traditions while far from home. Readers will find themselves returning to this cookbook time and again, guided through sometimes complex dishes by an expert hand. Each recipe comes with the chef’s insights into traditional Korean techniques used to prepare, serve or store the dish, as well as suggestions for ingredient substitutions where possible. The book’s design by Emily O’Neill is simple and calming, complemented by vibrant and sharp photographs (and applicable step-by-step spreads) by Armelle Habib and modern styling by Lee Blaylock. My go-to Korean cookbook for years has been Caroline Hwang’s Korean Food Made Easy (Murdoch Books, 2018); Chae exceeds this in terms of complexity and could intimidate some beginners, although it’s still an excellent recommendation for anyone interested in Korean cuisine and fermentation. There are many simple recipes to initiate the novice, including homemade soy sauce and stuffed cucumber kimchi. Many of the traditional condiments featured, such as gochujang (chilli paste) and persimmon vinegar, require a year or longer to ferment, highlighting the importance of time and patience in the cooking process.

Books+Publishing reviewer: Jess Lomas is the editor for reviews at Books+Publishing. Books+Publishing is Australia’s number-one source of pre-publication book reviews.

Category: Friday Unlocked reviews Reviews