Story

Hi, I'm Bora 👋🏼

I nearly cried over a piece of lettuce.

Let me explain.

It was lockdown. I was a tired mum with a toddler who wouldn't nap, just trying to get a decent dinner on the table.

I was never really satisfied with the Korean sauces I found at supermarkets. Too sweet, too flat, always missing something.

So I'd add soy sauce, sesame oil, garlic, a little chilli, taste, adjust, and taste again. Before I knew it, I'd spent 30 minutes trying to get one sauce right.

All for one meal.

That's when I turned to my husband, Jake.

He's been a professional chef for 19 years, and when we ran a restaurant together, our regulars used to call him the "Sauce Master."

So I asked him a simple question.

"Can you make me a sauce I can just open and use? Something full of flavour without all the extra work?"

He made three.

Green Chilli Ssamjang, Smoky Gochujang and Soy Mustard Ganjang.

I tried the ssamjang first, wrapped in a piece of lettuce. And honestly, I nearly cried.

It was rich, savoury, and full of flavour. Exactly what I'd been looking for. No extra mixing, no adjusting, just good food.

And that's how ChamCham started.

What began with three sauces has grown into a range of six, all handmade in small batches in Melbourne.

But here's what surprised us.

People started using our sauces on everything. Ssamjang on steak, Smoky Gochujang in cheese toasties, Honey Pepper Ganjang on salmon and roast veggies.

Not just Korean food. Everyday food.

Why ChamCham?

In Korean, Cham (참) means truth and full. It's what we believe good food should be. Honest ingredients, full flavour, and nothing unnecessarily complicated.

We created ChamCham for people like me. People who love good food but don't always have the time or energy to make everything from scratch.

Because a delicious meal shouldn't have to take hours.

I hope our sauces make your everyday cooking a little easier and a whole lot tastier.

Bora x