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Since opening in 2019, six-seater restaurant Chae has moved to a house in Cockatoo, a town close to Melbourne.
The popularity of the restaurant is not dying down, just like chef Jungeun Chae’s commitment to showcasing Korean cuisine and culture.
In between cooking for her guests and fermenting food, Chae answered our questions.
What is one of the most memorable dishes you've eaten while travelling?
I can't remember the name of the restaurant, but in 2007, I travelled to Japan and had an unassuming yet memorable dish: a bowl of steamed vegetables with a soy sauce on the side. In Japan (and Korea), every region is known for certain produce of outstanding quality.
Fancy cooking methods aren't necessary when the ingredients themselves are exceptional.
This restaurant sourced various vegetables from the regions it is best known for. The vegetables were simply steamed and served with soy sauce. This meal was an eye-opener for me. It showed me that fancy cooking methods aren't necessary when the ingredients themselves are exceptional.
What is your favourite dessert?
I'm not really a dessert person. I don't believe dessert culture is as prominent in Korea as it is in western countries. I often enjoy a simple tea or fruit after a meal.
Can you talk to us more about Korean dessert culture, and some staple Korean desserts?
Korean desserts are generally less sweet compared to those in Australia, focusing more on subtle flavours and natural sweetness. They often use ingredients like glutinous rice flour, red bean paste, sesame oil, and various grains.
Some staple Korean desserts, which are also widely enjoyed as snacks on various occasions, include:
- Bingsu (빙수): Shaved ice with sweet toppings, such as fruits, red bean paste, and condensed milk.
- Tteok (떡): Rice cakes that come in various shapes and flavours, often made with glutinous rice flour.
- Hotteok (호떡): Pan-fried dough filled with a sweet mixture of brown sugar, cinnamon and chopped nuts.
- Hodugwaja (호두과자): Walnut-shaped pastries filled with red bean paste.
What have been some of the most popular desserts you have made at Chae?
Bingsu has always been a popular dessert at Chae, especially when persimmons are in season. Currently, we are serving persimmon bingsu. Bingsu is essentially shaved milk or ice with various sweet toppings. As bingsu gains popularity, many different flavours have become readily available, including mango and matcha, in addition to the traditional red bean flavour.
To make our persimmon bingsu, we first shave milk, then frozen persimmon, and garnish it on top. We drizzle milk jam over it and add a candied walnut as a final touch.
Another dessert that has received positive feedback is baesuk. For this, we hollow out a nashi pear and refill it with its chopped flesh, rice syrup, jujube, and ginseng. It is steamed and served hot.
This dessert is not only delicious but also is regarded as having numerous health benefits, including boosting the immune system and aiding respiratory health.
As with all dishes at Chae, I avoid using refined sugar as much as possible. Instead, I use naturally fermented fruit and rice syrup for a subtle sweetness, even in our desserts.
Interview edited for brevity and clarity.
