STRAIGHT FROM THE CHEF’S KITCHEN: Jueun ‘Julie’ Kim | Chef de Partie
Tell us about your culinary journey so far:
I was quite a picky eater growing up and often found myself searching for flavours that better suited my tastes, rather than appreciating the incredible meals my mom would make for the family (although, looking back, her cooking was always amazing!). This curiosity led me to start experimenting in the kitchen, exploring ingredients, and eventually cooking for myself—this was the spark that ignited my passion for food and set me on the path to becoming a chef.
After moving to Australia, I began my culinary career working as a kitchen hand while studying culinary arts. From there, I worked my way up through the ranks—starting as a cook, then commis, then demi chef, and now, chef de partie at Freyja. Along the way, I’ve had the opportunity to work in a variety of settings, from casual brunch cafés and pubs to fine dining restaurants, each experience shaping my skills and deepening my love for the craft.
It’s difficult to pinpoint my final goal as a chef, but one thing I know for sure is that I am determined to achieve whatever I set my mind to. Having overcome countless challenges, I firmly believe that the greatest reward lies in the growth that follows.
Favourite dish at Freyja:
Though I’m not typically a dessert person, I can’t resist our apple dessert. It features a delicious blend of apple compote, speculoos (also known as Biscoff), candied walnuts, walnut ice cream, tarragon oil, cow curd, wattle seed, lemon zest, and lemon thyme. Yes, it’s packed with ingredients, but each one is perfectly balanced and harmonises beautifully, just like every dish on the Freyja menu.
Favourite recipe you make at home:
My home cooking is all about simplicity—quick, easy, and long-lasting. I enjoy making sweet and tangy chutneys or jams, and I’m also a big fan of instant noodles. One of my favourite creations is a Mi Goreng Toasty with homemade Kaya Jam!
Kaya Jam Recipe
Ingredients
4 eggs
300 g brown sugar
300 g coconut milk
100 g coconut cream
2 pandan leaves
70 g brown sugar (for caramel)
Method
In a bowl, whisk together the whole eggs, brown sugar, coconut milk, and coconut cream until well combined.
Add the pandan leaves to the mixture and heat over medium-low heat. Stir constantly with a silicone spatula for about 15-20 minutes, or until the mixture starts to thicken.
While stirring, melt the 70g of brown sugar to create caramel. Once it’s golden and smooth, add it to the mixture and stir until fully combined and the sugars have dissolved.
Remove from heat and strain the pandan leaves and any lumps through a fine chinois.
Let the jam cool, then store it in a sterilised jar for future use.
It’s the perfect balance of sweet, creamy, and fragrant—a great addition to any dish, especially a crispy Mi Goreng toasty!
Mi Goreng Toasty
Ingredients
2 slices of white bread
30 g butter (cubed)
1 egg (fried, sunny-side-up, or soft-boiled—your choice)
1 pack of Indomie Mi Goreng
2 tbsp vegetable oil
1 tbsp spring onion (finely sliced)
Sriracha or Kewpie mayo (for finishing)
Method
Butter the slices of bread and toast them until golden. Set aside.
Bring water to a boil and cook the Indomie noodles until they’re loose and al dente. Drain well and set aside.
Heat a pan and drizzle enough oil for stir-frying the noodles. Add the noodles and stir-fry with the seasoning packet and sliced spring onions.
Cook the egg to your preference—my favourite is a soft-boiled egg with a runny yolk. To make, cook the egg in boiling water for 6 minutes and 30 seconds, then transfer to an ice bath to stop the cooking process.
To assemble the toasty, spread a generous amount of Kaya jam on one slice of toasted bread. Layer with the stir-fried Mi Goreng noodles and top with the egg.
Cover with the second slice of bread and add Sriracha or Kewpie mayo for a creamy, spicy kick.
Enjoy this sweet, savoury, and indulgent toasty!