Straight from the Chef’s kitchen: Jae Bang

Tell us about your culinary journey so far:

My journey in the culinary world began unexpectedly during high school in Seoul, where I took up a part-time job washing pots for extra money. But my interest in cooking was sparked while working in a restaurant with a vibrant atmosphere and dedicated staff. Despite initial scepticism from the chef, I was determined to learn. Eventually I moved to Osaka, Japan, where I worked in a highly acclaimed three-Michelin-star French-influenced Japanese restaurant. This experience shaped my culinary perspective, exposing me to the precision and intensity of high-end gastronomy.

Favourite dish at Freyja:

The Taste Of Freyja menu speaks for itself. It includes dishes that are served in a specific sequence at specific times so that guests can experience maximum pleasure from our best dishes in one menu.

Favourite recipe you make at home:

It’s not a dish, but my favourite sauce is Sherry Sauce. It perfectly accompanies both steak and seafood. You can try making this sauce yourself at home with the recipe below and the video on Instagram.

Ingredients:

Method:

Finely slice the shallot, crush the garlic, and put both in a saucepan over medium heat with whole peppercorns and a splash of clarified butter. Add the wine and let it reduce (approximately by 1/6) until you no longer taste the alcohol and it has good acidity. Add the tarragon and set aside to infuse.

Heat the chicken stock in a separate saucepan, add the cream, and reduce. Grab the white wine reduction and strain it into the cream mixture to adjust the acidity to your preference, discarding the bits left behind. Add the butter and whisk over low heat to emulsify and thicken. Add the Sherry wine for depth and a nutty flavour, then whisk again to mix thoroughly. Optionally, enhance with hazelnut oil for an extra layer of aroma and flavour, and you’re ready to serve.