Jessica Chae Ju Lee-An
Lower East Side, Manhattan
Meet Jessica Chae Ju Lee-An, the Executive Chef stirring up magic at SAE RON. Forget what you think you know about Korean BBQ – she's diving deep into the soul of the cuisine, from its gritty history to unexpected twists. We talk family, furry friends, and the ramen joints that save her after a long shift. Trust us, you'll want to snag a reservation.
What is your title at SAE RON?
Executive Chef.
What inspired you to get into this industry?
I’ve always felt a deep connection to food—it’s where many of my best memories come from. I fell in love with the feeling of watching people enjoy something I created. That joy drew me to cooking, and from there, I became addicted to the energy of the kitchen. The pace, the pressure, the constant learning—there’s never a dull moment in this industry, and I love that.
What is your most blissful culinary moment?
For a long time, my proudest moments were personal milestones—getting promoted, seeing my dishes featured, things like that. But since opening Sae Ron, the most fulfilling moments come from connecting directly with guests. Hearing that someone had a meaningful or joyful experience over food we created—that’s the kind of bliss that really stays with you.
What do you wish more people understood or appreciated about Korean cuisine?
Korean food tells the story of our history. After the Korean War, the country faced extreme hardship, and many of our most beloved dishes were born from scarcity and resilience. Take budae jjigae—“army stew”—which came from American military rations like Spam and hot dogs mixed with Korean flavors. It’s a powerful example of how struggle can lead to something unexpectedly delicious. I wish more people saw how rich, diverse, and deeply rooted Korean cuisine really is—beyond Korean BBQ.
Are there any traditional Korean ingredients that are especially hard to source here? How do you adapt or substitute them in your cooking?
Certain regional ingredients—like specific perilla varieties, wild greens, or traditional fermented seafood—can be hard to find in the U.S. When we can’t get them, we adapt thoughtfully by using similar ingredients or reimagining the dish while preserving its original spirit. It’s less about substitution and more about honoring the intention behind the flavor.
What restaurant, cafe, or bar do you find yourself frequenting most after work?
After work, you’ll usually find me at a late-night Korean BBQ spot in Flushing called Hahm Ji Bach, or grabbing Taiwanese-style ramen from a tiny Midtown spot called Teppen Ramen—they also have the best gyoza. There’s something incredibly comforting about those meals after a long shift, especially when paired with a bottle of soju or a glass of sake. It’s my favorite way to decompress.
How do you relax outside of work?
I’m a huge animal person—any free time I have is usually spent with our dogs and cats. They keep me grounded and present. Between our furry family and time with my wife and business partner, Erin. I find the most joy in simple things like cooking for her, sharing a quiet moment, or just being together at home. That time means everything to me.
If it's my first time stopping into SAE RON, what's your order recommendation?
Start with our Chrysanthemum Caesar Salad—it’s bright, fresh, and a little unexpected. Then go for either the Crème Rosé Sujebi or our signature Fried Chicken—or both if you’re feeling adventurous. And definitely save room for dessert: the Injeolmi Cereal Sundae is a bite of my childhood, and a perfect sweet ending to the meal.