Article
Chef Chae Jung-eun operates CHAE, a six-seat restaurant in Cockatoo, near Melbourne, where she preserves Korea’s fermentation traditions while incorporating Australia’s natural ingredients. Her mindful, slow cooking reflects her Jeolla Province roots and has earned CHAE widespread recognition. In light of UNESCO’s recent recognition of jang-making, Chef Chae discusses her efforts for preserving this tradition through her handcrafted jang and thoughtfully prepared dishes.
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