God of cooking

Chapter 35: A dish made by a chef (3)

It does not belong to me. It is translated by KobatoChanDaiSuki    

First, Jo Minjoon poured some sesame oil in the rice, and mixed the (고추장) and doenjang on a 1-1 ratio and mixed it with the rice. Normally, what differentiated korean bibimbap was this process. To already have mixed the sauce with the rice, or to present it separately. At times, the sauce was used as garnish.

There was a reason Jo Minjoon mixed the sauce beforehand. The first was because this was a mission. To let the judges to do the seasoning as they pleased, he didn't know what kinds of words they would tell them. And basically, Jo Minjoon didn't really like to present gochujang or sesame oil separately in a korean dish. Because he thought that a chef from a restaurant was the one who had to complete the dish with his own hands. If it was completed by the hands of the customer, then it was pointless. That was Jo Minjoon's way of thinking.

Secondly, it was because of the cleanliness. There were many cases where the vegetables or the meat that were used as garnish would rip and crumple when you mixed the sauce. That sight was one that made you not want to eat it.

After placing the steaming bibimbap in a small plate, Jo Minjoon placed the entire plate in a bigger and flatter one. Near the round plate bibimbap, were various garnishes placed as flower petals. And placing the yolk on top of the rice, was the end. Jo Minjoon looked at the bibimbap.

[Bibimbap]
Freshness: 94%
Origins: (Too many ingredients to show)
Quality: High (Average ingredients)
Cooking score: 6/10

6 points. It was as expected. Jo Minjoon didn't get shaken and looked at the time. 17 minutes. It was enough to make the gamjajeon.

Jo Minjoon grabbed some potatoes and started to grate them. He put the potatoes in a sieve to take off the moisture and sliced some chives and red chili. The reason he couldn't call this a temple dish.

(오신채). Chives, korean wild chives, green onions, garlic and (흥거). These five vegetables were prohibited from being eaten in temples. And he had already used two of them. Garlic was used in the miyeokguk, and the chives was used in the gamjajeon. But of course, the theme wasn't even temple cooking, so there was no need to pay it any heed. What was important right now was the flavor and the nutrients.

Jo Minjoon put flour on the grated potatoes, and mixed after putting in the chives and the red chili. And then, brought it to the hot frying pan. He had to use a small amount of cooking oil. If he put too much, not only the edges, but also the center would be burnt like like a cookie and losing all of it's stickiness.

But because of that, he couldn't put in too little. Because the gamjajeon could stick to the pan and the shape would break.

Fortunately, Jo Minjoon cooked it better than ever.

[Chives gamjajeon]
Freshness: 92%
Origins: (Too many ingredients to show)
Quality: High (Average ingredients)
Cooking score: 6/10

6 points. Jo Minjoon's eyes twitched. He didn't even have 2 minutes left. He served the miyeokguk in a bowl. Westerners weren't really familiar with ingredients like seaweed, but they wouldn't be able to not eat it being a judge in a cooking program and such. Also, he added perilla seeds powder at the last minute just in case. Of course, perilla was also an ingredient westerners weren't familiar with, but it could save the flavor of miyeokguk a little.

Jo Minjoon placed the plates on the tray. Perilla miyeokguk, chives gamjajeon, cabbage roll, and bibimbap.

An unexpected thing happened at that time. The state windows that were over the plates flinched, and a bigger and clear window appeared over it. Jo Minjoon looked at that situation dumbfoundedly. Soon, another window popped up in front of his eyes.