I fell into the world of cyberpunk games

Samgyetang is a very popular dish.

It is not only cumbersome to trim the garnish, such as cutting the jujubes, removing the seeds from the inside, and rolling them up.

Remove the chicken’s neck and leg fat, make a hole in the leg, cut off the tip of the wing, put the ingredients with a spoon, and then close the leg to fix it… .

Boil it in a pressure cooker with other ingredients such as green onion, garlic, jujube, wood, and hemp, and cook rice in a pan to make nurungji.

Of course, there were a lot of things that I paid special attention to because it was the food that Chairman Lee Shi-ho would eat. Had I been eating alone, I would have done it in a much simpler way.

They wouldn’t even have used a beautifully made jujube and crispy nurungji as a garnish.

It seemed that a quarter of the total time was spent making the samgyetang because there were so many small steps.

Fortunately, the results were proportional to the time spent.

A cloudy broth, green onions floating on it, jujubes dried like flowers, and roasted nurungji. And the shiny chicken skin was very attractive.

You can taste it even if you don’t eat it.

The chicken will melt just by putting it in your mouth, and the soup and ingredients will warm you up.

I think it’s the food I need more than the president. I don’t think I’m in a position to eat samgyetang to stay energized.

The recipe itself was appropriately selected in many ways.

As far as I know, samgyetang was a Korean dish that appealed to foreigners a lot.

I hoped that this would also work for Chairman Lee Shi-ho.

It is not spicy or strong in flavor, and because chicken is used, there is little objection, and the taste of ingredients can be gently drawn out.

‘I used chicken powder, so I can’t say that it tastes like chicken.’

The only problem I had was that. It is said that chicken stock-type seasoning was used.

It was unavoidable.

If you don’t use chicken stock, you have to boil various parts of the chicken with vegetables for hours to make a savory broth.

The time allotted to me was only about an hour, and creating natural chicken broth in it was too much even with advanced technology.

Cooking is in the realm of science, and seasoning is the crystallization of culinary science. If bitterness can make it taste better, it is right to use it.

Based on that judgment, the soup of Samgyetang was made by adding various kinds of liver and chicken powder to the soft broth that came from boiling chicken and vegetables in a pressure cooker.

And Chairman Lee Shi-ho was drinking the soup with a spoon.

What will she think of soup with some seasoning added?

It succeeded in elevating the umami, but in return, the taste of the soup with a stereotyped part in the familiar side.

I didn’t add too much, I just used it just to enhance the flavor, but I’m a little uneasy.

I know how sensitive the taste of that gourmet president is, so I thought that using chicken powder could be a deduction for the evaluation.

I watched while holding my breath.

Karin Lee Shiho put the soup in her mouth with clean and sophisticated movements as if looking at a living work of art, and then ate the chicken with chopsticks, then took out the glutinous rice with a spoon and ate it.

And finally, put a piece of nurungji soaked in the broth into your mouth.

That’s it. There was no appraisal.

I can’t read anything from facial expressions or gestures. It was only expressionless, as if looking at a painting or a statue.

Should we be happy that there were no bad reviews, or is it that the food is so obvious and uninteresting that we don’t even need to put it into words?

It was heartbreaking to think that the results were not very satisfactory compared to the effort put in.

He chewed his dry lips and looked at the dinner table again.

Chairman Lee Shi-ho looked away from Samgyetang.

His eyes turned to the red dish in the center of the table, placed on a large round porcelain bowl.

It was a natural procedure.

It’s a dish with as much attention as rice and soup, or even more than that, and it’s placed in the middle of a place that draws attention.

There was one more treasury dish that was carefully prepared.

You can be sure that this will get good reviews.

“What is this?”

Somewhere between red and orange. The chairman asked while beating the chicken wings, which boast the fascinating and stimulating colors of the sunset, with chopsticks.

“Simmered chicken wings seasoned with basil, jujube, ginger and green onion and seasoned with red pepper paste.”

The explanation was the simplest of the dishes I have ever presented. However, the explanation is only simple.

This simple chicken dish contains the most complicated and cumbersome process of all the dishes I have presented on this table.

Of course, the taste was also not normal.

Stewed chicken wings with red pepper paste. It is a dish that became a hot topic when the chef who won the famous cooking contest program of the previous world presented it during the contest.

When I was very interested in cooking, I found the recipe and succeeded in making it after a lot of trial and error, but the sense of accomplishment I felt at that time and the impact of taste still remain deeply in my mind.

Thanks to this, I studied the recipe quite hard, and since then I have been making it frequently, so I was able to confidently put it on the chairman’s table.

Of course, it was not easy just because I made it often. It was and still is a difficult dish.

It’s difficult to clean. One more drink than that samgyetang. It was harder and took longer.

First, the main ingredient, chicken wings.

Cut the tendon by making a slit on the slightly inner side of the knuckle at the tip of the chicken wing.

Turn the cracked part upside down and pull it to one side so that the two wing bones stick out like chopsticks.

This bone acts as a handle that allows you to grab it and eat it with your hand.

It is said to be a grooming method that takes into account the visual of the food and the convenience of the eater, but I do not know the convenience of the eater, and I know well that the cook becomes filthy and cumbersome.

Trim all ten chicken wings in the same way, blanch them in water to shape them, remove impurities and remove odour.

Next is jujube and ginger.

Ginger is dipped into a mold to give it a beautiful shape, and then cut with a knife.

Jujubes have to go through the same process as when making samgyetang, after cutting the end, removing the seeds, and rolling them up.

This part was better because it could be made in bulk at once while making samgyetang.

The problem was the wave.

The grilled green onion is the key to the taste of this dish as much as the chicken wings.

In order to make the outer part of the green onion soft and to prevent the inside from coming out, it is necessary to make a dense, not deep or shallow cut on the outer surface of the green onion.

Dozens of white stalks of green onions, front and back, all these fine scabbard.

It was a dish that would have been very difficult to complete if it hadn’t been for him not to have mastered the knife because he had done various chores at the restaurant, and to be able to finish everything quickly and without taking too long with all his attention.

Even if I did, it would have taken much longer than this, and I wouldn’t have been able to finish it on time.

It took about 15 minutes just to trim the ingredients.

Even though he performed all the movements delicately and quickly by demonstrating his abilities.

and sleepy process.

Combine all ingredients except for the seasoning made by mixing rice wine, sugar, soy sauce, sesame oil and perilla oil, red pepper oil and red pepper paste, and green onion, and boil over a strong fire.

Again, the key here was inconsistency.

Oddly enough, the cooking process of samgyetang and stone pot rice was combined in half and half to make it more difficult.

At first it is high heat, but after it boils, it is necessary to cook the wings on a low heat enough to bring out the flavor of the spices.

When the chicken is soft, add the green onion and season it over the green onion to cook it.

When you feel like it’s completely submerged, add the basil leaves soaked in water and heat over high heat to make the seasoning stick together.

This drowsy process takes 30 minutes.

If I had not borrowed the power of the range system and proceeded with other dishes, I might have spent all of my cooking time just making this chicken wing stew.

It was a dish made through a very delicate and complicated process. But none of the processes are useless.

Everything is set in a way that amplifies the taste, aroma, and convenience felt by the eater.

As someone said, God was in the details.

The result of completing and setting it up like that is amazingly beautiful.

Green, brown, red. All the colors sparkle like well-coated marble blocks, stimulating the appetite.

After plating a few basil leaves on top, the result showed a clear presence on the table.

And the taste… Much more than the effort put in and the glamorous appearance emerges.

While cooking, I ate a chicken wing and a piece of green onion to see the liver as much as I put my heart into it.

It tasted just as I remembered it. No, it goes beyond what I remembered.

The chewy texture that lies between the softness of the chicken wings and the firmness of the chicken wings is fully revived.

Obviously, the sauce itself didn’t seem to have a surprising and great taste, but it blends with various vegetables to produce unexpected results.

The flavor and aroma of jujube, ginger and basil dominates the mouth. Not only the meat, but also the green onion.

Surprisingly, green onion tastes better. The crunchy texture and the umami that sticks in your mouth seem to pierce your brain.

It is a dish that has been completed on its own, and uses a carefully designed combination of taste and aroma as a weapon to attack the human taste buds.

As far as I know, it was a dish that suited the taste of President Karin Shiho Lee.

Strictly speaking, it cannot be called Korean food, but it should be viewed as a fusion food that borrows elements of Korean food.

It doesn’t matter. It is important that this dish is the best food I could have served here.

If the bean sprouts dolsotbap and samgyetang of the previous day were about 60-70 points out of 100, this was a 90-point dish.

obviously works

Seeing my confident face, Chairman Lee Si-ho asked calmly.

“Should I pick it up and eat it?”

Food intended to be eaten with the hands is correct. However, it is impossible to let the red and rich seasoning of the Chairman’s corn be coated with it.

I took out the black nitrile gloves I had prepared beforehand and placed them on the table.

“Yes. Wear gloves and pick it up with your hands.”

In fact, even this was rude. Although there are gloves, in the end, it is the same to make people eat with their hands without using tableware, which does not match the dignity of the venue.

But I knew that Chairman Karin Shiho Lee was a person who didn’t care about trivial matters as long as the food was worth it.

If there is only taste, only taste is beyond the passing score.

“You can eat by holding the part of the bone that sticks out like a handle.”

The president did as I said. He taps the table with one hand as if hesitantly, and stretches out the other hand.

Whoops.

Wearing gloves, a chicken wing crept into the girl’s tiny mouth.

“…!”

The eyes, which had been quiet indifferently, widened. The pupil is trembling.