Chae: Korean Slow Food for a Better Life

by Jung Eun Chae

Not just a cookbook but an essential guide to Korean slow food and fermentation, Chae follows the seasons of a calendar 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.

Genres: Cookbooks, Cooking, Food

255 pages, Kindle Edition

Published July 30, 2024

Reviews

[Monica · Rating 5 out of 5]

I appreciate the author sharing her personal connection with Korean food and her knowledge about slow cooking and fermented foods. There were several recipes that were new to me that I would try out like mandarin peel tea and chestnut rice stone bowl with seasonal herbs. I also liked how the recipes were organized by season. This book would make a great gift for those who are in a season of life where they have the capacity and interest in making Korean slow food cuisine from scratch.

[Jaq · Rating 5 out of 5]

beautiful.

[Deb · Rating 5 out of 5]

The intro made me cry a little. The recipes are fulsome. Chae seems to live an extraordinary life and the recipes reflect that.