Snapper "Summer Roll"

Snapper sashimi roll that chef Jae made for Restaurant Wars during Bravo Top Chef.

Daikon Noodle Salad with Walnut Butter and Chilled Jasmine Broth

Chef Jae created a dish for Doppelganger Challenge from Bravo Top Chef.

Szechuan Style Stir-Fry Udon Noodles with Melon Salad and Ramen Crumbles

Chef Jae's Episode 3 Winning Dish from Bravo Top Chef Season 19.

KJUN NYC

Chef Jae is a Seoul born, NOLA trained, and NYC refined chef. She came to NY to attend the Culinary Institute of America from Korea. Chef Jae spent 4.5 years in New Orleans to cook at Restaurant August, HerbSaint, Domenica, and Dooky Chase. She credits chef Leah Chase with teaching her the spirit and true form of Southern cuisine which continues to serve as the foundation of her cooking philosophy and personal life. In 2014, Jae relocated to New York City and worked in the city’s most prestigious Michelin starred restaurants including Oceana, Le Bernardin, the NoMad Restaurant, and Cafe Boulud. She's created the new cuisine called "KJUN" by blending the most 2 amazing flavors, Korean and Cajun. Her lifelong ambition is to share her KJUN cuisine with many hungry guests through my journey across America!

Food and Wine Facebook Live

Chef Jae Jung joins us in the Test Kitchen with Adam Kantor of Story Course to make Glazed Pork Belly with Green Tomato Kimchi from their NYC dinner series.