Chae's Manneung Ganjang by Chae & Alice Oehr

Australia’s most sought-after Korean restaurant now has a place in your home. This is artist Alice Oehr’s tribute to Chae’s Manneung Ganjang — the all-important seasoned soy sauce that sits at the heart of chef Jung Eun Chae’s cooking.
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Chae grew up watching her grandmother tend to the family’s Onggis — clay vessels that protect ferments through months of slow, careful transformation. That memory now lives on in the Dandenong Ranges at her eponymous restaurant CHAE (which is also her home), where Chae adapts the same traditional techniques to the mountainous Australian climate, overseeing her own collection of Onggis imported from Korea. Chae makes every condiment and ferment from scratch, meaning every dish at CHAE begins years before it reaches the table.

Illustrator Alice Oehr captures this story in her signature bold colour and pattern: the Onggi takes centre stage, surrounded by dancing soy beans. It’s an artwork that celebrates patience, heritage and the beauty of a process that can’t be rushed.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.


Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times:
• Australia: 3–7 business days (Standard), 1–3 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

Click & Collect:
Pick up from our studio at 55 Cromwell St, Collingwood VIC 3066
Available Monday–Thursday, 9am–4pm

You’ll receive an email when your order is ready to collect.

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Chae's Manneung Ganjang
Chae's Manneung Ganjang
Chae's Manneung Ganjang
Chae's Manneung Ganjang
Chae's Manneung Ganjang
 Cockatoo, Australia 

Chae

Chef
  
Chae is the culinary project of chef Jung Eun Chae — an intimate, six-seat dining experience in the Dandenong Ranges dedicated to slow food and traditional Korean fermentation. After moving to Australia in 2006, Chae found herself longing not only for the flavours of home, but for the rituals, patience and heritage that shaped them. That longing became her life’s work. At the heart of Chae’s cooking are her handmade condiments, each fermented and aged in clay Onggi vessels using centuries-old methods passed down through her family. Every ferment takes months or years to complete, meaning each dish begins long before it reaches the table. Set in her own home, CHAE is a six-seat restaurant like no other. Every meal is an intimate, immersive experience, where you witness years of fermentation, heritage and care come together on a single plate. It’s a rare chance to taste Korean cuisine at its most thoughtful.   
 Melbourne, Australia 

Alice Oehr

Artist
  
Alice Oehr is a Melbourne-based artist known for her distinct playful style that incorporates a love of food, pattern collage, and drawing. She draws both for work and for fun, which has led her to teaching, speaking and writing on the subject publishing several books along the way. Like most professional doodlers, Alice loves to record the world as she moves through it, and uses her work to showcase her observations and interpretations of the details she encounters. But she almost always returns to food. (Portrait credit: Ellie King)
Chae Alice Oehr
Chae is the culinary project of chef Jung Eun Chae — an intimate, six-seat dining experience in the Dandenong Ranges dedicated to slow food and traditional Korean fermentation. After moving to Australia in 2006, Chae found herself longing not only for the flavours of home, but for the rituals, patience and heritage that shaped them. That longing became her life’s work. At the heart of Chae’s cooking are her handmade condiments, each fermented and aged in clay Onggi vessels using centuries-old methods passed down through her family. Every ferment takes months or years to complete, meaning each dish begins long before it reaches the table. Set in her own home, CHAE is a six-seat restaurant like no other. Every meal is an intimate, immersive experience, where you witness years of fermentation, heritage and care come together on a single plate. It’s a rare chance to taste Korean cuisine at its most thoughtful.   
Alice Oehr is a Melbourne-based artist known for her distinct playful style that incorporates a love of food, pattern collage, and drawing. She draws both for work and for fun, which has led her to teaching, speaking and writing on the subject publishing several books along the way. Like most professional doodlers, Alice loves to record the world as she moves through it, and uses her work to showcase her observations and interpretations of the details she encounters. But she almost always returns to food. (Portrait credit: Ellie King)
Chae's Manneung Ganjang

Taste For It

Chae's Manneung Ganjang

Condiment
  • 10 minutes
    • |
  • 1 hour 30 minutes
    • |
  • Makes ~ 1 Litre

Recipe adapted from Chae: Korean Slow Food For A Better Life. Jung Eun Chae. P.45

This rich, fermented soy sauce dresses French-style minimalism with Korean tradition: aged for years, then simmered low and slow with dried anchovies, kelp, shiitake, apple, ginger, garlic and fermented-fruit extract until you have something that tastes of memory, mountains and time well tended. Use it to elevate soups, braises or stir-fries - or just pour a little over warm rice and sigh.

  • 10g dried anchovies
  • 2 litres simplified korean soup soy sauce, aged for at least 2 years
  • ½ apple, quartered and seeded
  • ½ onion, peeled and halved
  • 2g chilli flakes
  • 25g fresh shiitake mushrooms
  • 1 spring onion
  • 5 x 5cm piece of dried kelp
  • 10g piece of ginger, peeled
  • 5 garlic cloves, peeled
  • 125ml fermented fruit extract

Step 1.
Dry-fry the anchovies in a stockpot over a low heat for 2 minutes.
Step 2.
Add all the remaining ingredients and bring to the boil over a high heat. Once boiling, reduce the heat to medium and simmer for 2 hours, then turn off the heat and allow to cool completely.
Step 3.
Strain through a fine mesh sieve into a bowl or container, discarding the solids. Store in a sealed sterilised glass bottle in the fridge for up to 2 years.
Step 4.
To sterilise your bottle, first wash it out with hot soapy water, then dry thoroughly. Dampen a clean cloth with food-grade sanitiser and wipe out the bottle.

Chae's Manneung Ganjang

  • Prep: 10 minutes
  • Cook: 1 hour 30 minutes
  • Serves: Makes ~ 1 Litre

Ingredients

  • 10g dried anchovies
  • 2 litres simplified korean soup soy sauce, aged for at least 2 years
  • ½ apple, quartered and seeded
  • ½ onion, peeled and halved
  • 2g chilli flakes
  • 25g fresh shiitake mushrooms
  • 1 spring onion
  • 5 x 5cm piece of dried kelp
  • 10g piece of ginger, peeled
  • 5 garlic cloves, peeled
  • 125ml fermented fruit extract

Method

Step 1.
Dry-fry the anchovies in a stockpot over a low heat for 2 minutes.
Step 2.
Add all the remaining ingredients and bring to the boil over a high heat. Once boiling, reduce the heat to medium and simmer for 2 hours, then turn off the heat and allow to cool completely.
Step 3.
Strain through a fine mesh sieve into a bowl or container, discarding the solids. Store in a sealed sterilised glass bottle in the fridge for up to 2 years.
Step 4.
To sterilise your bottle, first wash it out with hot soapy water, then dry thoroughly. Dampen a clean cloth with food-grade sanitiser and wipe out the bottle.

Marquee

We Ship Worldwide1 Poster Purchased = 10 Meals Donated900,000 meals donated & counting!

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