During a visit to Melbourne, a memorable lunch took place at Chae, a six-seat restaurant run by Jung Eun Chae. Each course highlighted meticulous attention to flavor, such as an innovative take on sanjeok featuring minced chicken and distinctive jeon fritters. The dining experience was elevated by the calm yet engaging atmosphere, orchestrated by Chae while her partner, Yoora Yoon, welcomed guests. This meal emphasized Chae's artistic approach to traditional Korean cuisine, revealing the depth of flavor and presentation that defines her cooking style.
Sanjeok can refer to skewered meats and vegetables; Chae reconceived the dish as minced chicken marinated in ganjang and pan-fried, flanked by two jeon.
Each was a microcosm of mixed textures and savory flavors, showcasing the unique artistry and experience we could expect from the rest of the meal.
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