CHAE

We change our menu every two months.
매작과 (maejakgwa), 현미쌀강정 (multigrain rice crackers) is our new dessert for September and October.

has carved out a mystical spot in Melbourne’s dining scene. Expect an intimate sitting of four to five courses and drinks that rotate every two months, following the seasons. Find out more at the link in bio, in partnership with 📸

What an honour to be included in this year's Top 25 restaurants for Victoria, alongside some of the biggest names in the industry. Thank you, everyone, for the love and support 🙂🙏 We'll keep working hard to deliver a unique, high-quality dining experience that highlights the authentic flavors of Korea. Thank you ❤️❤️

Ceramics by

CHAE

Distilled Vinegar, Mandarin Cheong, Magnolia Blossom, Golden Wattle

Next from the PORTRAITS series comes Jung Eun Chae and Yoora Yoon and their intimate six seat restaurant, CHAE, set in the peaceful surrounds of Cockatoo.

I’ve been a huge fan of Chae since they first began inviting guests into their apartment in Brunswick and there’s a real synergy in our approaches to fermentation.

We wanted to create a highball celebrating the preserved citrus fruits used throughout their menus.

We distilled an aged lemon vinegar to create a fragrant liqueur with a cheong fermented with last year’s imperial mandarins. The leftover fruit skins were then burnt and combined with preserved magnolia blossom to lengthen the drink.

Distilling vinegar has become one of my favourite ways of adding alternative acidity to certain styles of drinks. The acid is rounded out and the distillate retains all of the complexity of the ferment.

Broadsheet x Square

Welcome to CHAE.
Please make yourself at home. Hope you enjoy your experience❤️

Photo dump from the cook book photoshoot #6

Thank you for the lovely night! It was my great pleasure to welcome and serve you both at CHAE. ❤️ .sharma

Join us at Mah:t on 5 September for a special one night only menu curated by three of Australia’s foremost Korean chefs, Jae Bang, Jung Eun Chae and Kim Kim. Together, they’ll showcase their own unique interpretations of authentic mah:t (Korean flavours), creating an unforgettable degustation experience that celebrates the essence of Korean cuisine.

Bookings open this Thursday 3 August, 12pm via our reservations page. Be sure to set your alarm.

Don't miss this special one night only event.

At CHAE, we create unique flavour by making our own Korean condiments, following the traditional methods.

This is meju, fundamental ingredient which is later used to make Doenjang (Fermented soybean paste) and Ganjang (Fermented soy sauce). The preparation begins art least a year in advance before using in our kitchen.

CHAE as part of ‘s portraits Winter menu.

It's so exciting to see the incredible creativity and talent of the team as they skillfully transformed my vinegar and Cheong into a delightful and delicious beverage. Wow❤️❤️

Something exciting is happening soon.

We're currently working on opening up our farm so our guests can come out and unwind after dining sessions.
This entrance is just the first step of the long and exciting project!

Thank you for building this beautiful deck.

Welcome to CHAE.

We are currently accepting bookings via lottery. For more information, please visit our website chae.com.au

We look forward to welcoming you to our home. Thank you❤️

Illustration by Yoora👨‍🎨

・・・
C H A E

Situated in the midst of serene hills in Cockatoo, just 50 km southeast of Melbourne CBD is our next chef in our WINTER 23 PORTRAIT series. Chae's natural approach to cooking blends seamlessly with the surrounding landscape. Staying true to the core identity of intimate dining with a limit of 6 guests per seating in a cozy ambience, Chae invites you to delve into Korean food culture. Chae's modest yet unique establishment quickly gained a reputation for its commitment to traditional Korean fermentation techniques and promoting healthy eating practices.

C H A E

Doors open 5pm this evening

Walk in’s welcome

The process of crafting traditional doenjang involves inoculating meju blocks (cooked soybean blocks) with a combination of complex bacteria, resulting in a rich and pronounced natural umami flavor.

One drawback of the traditional method is its lengthy and intricate nature. This process requires careful monitoring and maintenance of the ideal environment for the "good bacteria" to thrive within these blocks, as it is conducted in a less controlled setting.

After dedicating your time and effort to this process, the reward is unparalleled - the creation of a rich and distinctive flavor that is truly one-of-a-kind.

Eehwa-gok 이화곡 (rice Nuruk) for Eehwa-ju (Korean Rice yogurt wine)

Will be available for purchase soon.

yeast

Thanks mom for helping me make Doenjang ❤️

Instead of making from scratch, we can also add cooked barley (and some salt) into the existing Doenjang. The old Doenjang acts as ‘mother’ and continues making another batch of Doenjang.

Meju season has arrived.
(fermented soybean block)

We are getting ready for winter
Gotgam(dried persimmon)
Jinpi cha(roasted mandarin skin tea2021)
Hodu jeongwa( candied walnuts)

#귤 #진피차 #디저트 #정과 #호두정과 #곶감

Handmade vinegar available soon online

——————
#2022

Some big news from me! I am thrilled beyond words to announce my Ultimate Melbourne Food Tour is LIVE. I promise you, there isn’t anything else like it in the world.

Over three, jam-packed days next month, I will personally take you from impossible-to-book restaurants to tiny hidden gems, with edible experiences that don’t exist outside this tour in between. I have curated the whole tour myself to showcase the people, places and plates that I think best show a cross-section of Melbourne’s quality and diversity when in dining. This really is one of the best cities in the world for eating, and I can’t wait to share multiple tables (and beyond!) with you.

It’s hard to choose highlights but here are four (because I couldn’t pick three):

- A kimchi masterclass with CHAE and her mum followed by lunch
- A CBD progressive dinner including ARU Restaurant, Serai and Gimlet at Cavendish House
- Visiting multiple countries in a day feasting in Footscray
- A very special tailor-made experience with Free to Feed

The Ultimate 3-Day Melbourne Food Tour is running from June 9-11 as a once-off with extremely limited numbers, in partnership with Best In Travel. This is for serious food lovers only; people who live to eat, travel to eat, or who want to explore their own backyard. And sorry: no vegans — it just won’t be any good for you.

I’m yet to announce it elsewhere and want to give you first dibs, plus USD $100 off if you book with the code EATCURIOUSLY (note the prices are in USD and all-inclusive for the three days).

Visit the link below to secure your spot. I honestly cannot WAIT 🥰

https://bestintravelgroup.com/trips/ultimate-melbourne-food-tour-with-sofia-levin/

Vegan kimchi

Tasting Australia
Photos by

Mesil enzyme(Plum)

—————-
#매실 #매실액 #건강

Making fish sauce
————
#

Homemade Nuruk

Nuruk is a type of powder made from dried grains that is used in making traditional Korean alcoholic drinks like makgeolli and soju. It helps to make the drinks tastier by breaking down the grains and starting a fermentation process that adds unique flavors and textures to the final product.

45 days after Meju fermentation, it's now time to separate the meju from the liquid. Many people find it interesting to discover the meju later becomes Doenjang (Commonly known as Soy bean paste-Korean miso) and its liquid byproduct is Soy sauce(Chosun Ganjang).

Although we can enjoy it after 6 months, it's preferable to wait another 2 years of aging before they taste best.

메주를 담근지 45일만에 장 가르기를 했습니다. 따로 분리한 메주는 된장이 되고 남은 액체는 조선간장이 된다는 사실을 많은 분들께서 흥미롭게 생각하시는것 같습니다.

장 가르기 후 6개월 뒤에 맛을 볼 수 있지만, 최소 2년은 더 묵혀야 진정 깊은 맛을 볼 수 있습니다.

—————
#한식 #조선간장 #간장 #된장 #장가르기 #된장 #재래식된장 #슬로우푸드 #발효 #건강 #멜번 #메주 #한식 #전통방법 #숙성

Big shoutout to for planning this awesome event! Also, huge thanks to for teaming up with me. And of course, a massive thank you to and the amazing crew for putting in all the hard work and making this event happen. Without your teamwork, it wouldn't have been possible.

Most importantly, I want to express my heartfelt gratitude to everyone who joined us for lunch at the x bossam party. Seeing you all enjoy our food, which is the result of our dedication and hard work, is the greatest reward. Thanks for making it a memorable experience!


jh