Cooking Genius With God

I cleaned up the store and came back home and lied down.

I closed my eyes to sleep, but I couldn't.

After tossing and turning for a long time, I picked up my cell phone thinking it wouldn't work.

"I'm just gonna watch YouTube. There are channels that Yumi taught me last time."

I didn't know much because it was a day that I usually had a wall with things like YouTube.

Therefore, I subscribed to many cooking channels that Yumi recommended.

In the case of channels specializing in overseas cooking or channels run by authentic Korean food masters, it was very helpful just to watch videos.

So a day's mtube recommendations were always full of cooking stuff.

- Rhyme Oliver's Easiest Pizza in the World

The reaction of a Thai man who ate pork belly for the first time! Shocking!

- What is the difference between cinnamon and cinnamon? History of Spice

While I was passing through these videos.

There was a video that caught the eye of the day.

- The difference between real and fake pork. The reason why we have to buy expensive pork.

"Oh, this is fine.”

I liked the title of the video.

I thought it was quite provocative to say something real and fake.

Looking at the preview of the video, it was like comparing boiled pork with domestic and imported pork.

It's similar to what I asked ghosts for earlier.

Will the conclusion of this video be divided into halves as Haru did earlier?

By the way, the name of the YouTuber is really unique. What else is a mask chef? Is this the trend these days?'

The name of the YouTuber who made the video, which was recommended to Haru, is Mask Cook.

In fact, I saw the video that he was really a cook with a red mask covering his face.

With black latex gloves on both hands, he looked like a person who didn't want to reveal himself.

I think he's a man. Something's out of the ordinary.'

Short hair and a thick voice.

At the beginning of the video, the mask chef introduced himself as a person who is good at cooking.

After studying at a famous cooking academy abroad for years, he returned to Korea and said he works at a restaurant that he would know most of the time when he heard his name, and he wears a mask because he doesn't want to be caught in his work.

Anyway, today's topic is real pork and fake pork. You like pork belly, right? Do you like bossam? But until now, most of the bossam you've bought outside is very fake. Why! Because they are all cheap imported meat.

A masked chef who takes out two pieces of meat by saying that in a slightly angry voice.

Boiled pork is made in the simplest way of boiling green onions, garlic, and whole pepper.

I cut two pieces of boiled pork one by one.

It is reflected in detail by the camera, and the boiled pork, which was made with domestic pork belly, looked much more delicious.

The fat layer is chosen and the meat is softer.

Don't you think it's already very different? Be honest with me. Which one looks more delicious? What would you like to eat if you put these two dots in front of you? If you actually try it, the difference is bigger.

But that's a little iffy to admit. Well, of course imported meat smells if you cook it like that. It's weird that I don't remember. But if you add more spices or twist it a little more, I don't think you can tell anyone apart...….’It was just at that time when I was swallowing my saliva as the day went by.

While tasting two slices of boiled pork, the mask chef punched the table.

Still, the pork boiled well has literally been smashed.

"Are you crazy?"

A voice popped out of the mouth of Haru, who was surprised by the sudden action.

How can a man who says he's a good cook do such a thing?

Throwing away one's own food like that was never possible, at least from a day's perspective.

Whether it was intended, the masked chef looked straight at the camera. His gaze was felt over the red mask.

-It's really grossly tasteless. I don't want to call this dish boiled pork. So I just smashed it.

- Just changing the meat makes you mad and angry. But you've only eaten this impure imported meat so far. Why? Because of Korean restaurants that are sold by people who don't even have the right to cook!

Cook has a better taste. I'm a person who needs to explore even a little more delicious taste. I'm not a person who sells bad ingredients by saying that there's nothing I can do about eating alone because it's a caustic meal. Those people are businessmen. They are not called cooks.

“…….”

As the video went on, I had no choice but to feel anger for a day.

What that masked man said was absolutely ridiculous sophistry.

It was just a pipe dreamer's nonsense that ignored all market principles.

If there is a chef who says that in the oral fairy tale, the chef will be beaten and kicked out by Park Chu-hyuk as of that day.

It will be completely buried in the cook business.

But. Even though I know it doesn't make sense.

"f*ck it."

I was stabbed. I was stabbed strangely.

And the fact is unbearably upsetting.

The fact that I can't argue with confidence about that.

The 11-minute video is almost over.

At the end of the video, the mask chef sighed and said,

I visited a restaurant in Seoul a few days ago. It was a restaurant set up by a famous chef, and they sell dishes that cost less than 10,000 won per serving. Maybe a chef with a similar career as me.

-The restaurant also used cheap imported meat. When I asked him why he used this, he intentionally avoided answering. Well, it's a matter of course.

-To reduce the cost even a little bit. To sell a lot, to leave a lot. My eyes are on money. The chef. A chef who needs to explore more delicious dishes, how to hide the bad taste of the ingredients. How can I cheat my tongue? That's what I was thinking about.

-I'm... I'm unbearably angry. That's why I made this video. I want to say this when I see him again.

- You're not even a cook. Shame on you.

Stop!

The last time I said that was the video ended.

“…….”

Haru threw his cell phone under the bed.

Lying with the lights off, mumbled dazedly, looking at the ceiling.

"You're not a cook? Did I?"

Suddenly, I remembered what Park Joo-hyuk said in the old oral fairy tale.There's only one thing chefs do in our oral fairy tale. Making a dish that is a little more delicious and satisfying to customers. That's the first one. It's the second question whether it's raw material or return rate.’

Haru, our chefs are just like inventors. We have to make it. Keep doing better things.'

At the same time, the ears of the cup rice shop lady passed by my ears in Noryangjin, which was now the hometown of the heart of the day.

'Everyone who sells in our cup rice street is confident in their taste. Students are very picky about their taste, so they don't like it even if they put too much food. After years of research and research, the current cup rice came out. Cheap, big portions, and delicious.’

My favorite buldak mozzarella cheese cup rice. The students in Gosi village asked her to make it for me. I mean, how can I say. Should I say that students make the food on this street together?’

'Oh, my God. That's right, students are cooks, too! I couldn't make this kind of dish without the students. So we're all, what is it?'

"Chef?"

Yeah, we're all chefs. Just like Chef Haru here. Uh-huh, that's nice of you to call yourself a chef.'

In the past, it was a story that Sua told while eating cup rice at a cup rice cart bar.

Lady said that everyone on this street was a chef and chef.

I'm sure there's only one word for chef, I thought there's only one word for a day. There are two completely different meanings.

If then,

'What kind of chef am I?’

oral fairy tale and Noryangjin What kind of chef do you want to be on a day when you've been to both places?

Although he now runs a cheap restaurant, his goal is Michelin. It's a Michelin restaurant that goes beyond oral fairy tales.

He even promised Choi Han-seok in the first place.

"I have a headache.

The more I thought about it, the more my head throbbed.

The question mark in my head seemed to keep pounding.

I'm gonna have to get some sleep. I was tossing and turning for the day I thought.

Vooooooooo---!

Vooooooooo---!

His cell phone, thrown at the bedside, quickly rang twice.

I reached out and checked, and there were two text messages.

Senders who texted at this dawn.

-Sulbin Chef (Old Story)

-Noryangjin Kim Myung-seok (fur cloth)

"With an empty chef……Mr. Hairy Myung-seok?!"

Bin, who doesn't know what the hell this text is about.

Myeongseok used to work as a gangster who didn't fit his warm size and personality, and now he's doing a bungeoppang business, leaving a famous line saying, 'If you eat a bungeoppang without angkko, you'll feel empty.'

Of course, he may not be doing bungeoppang business until now when it started to get hot, but when I think of him, I couldn't help but think of bungeoppang first.

The names I didn't want to think about and the ones I'm really glad about were twinkling one by one.

Haru was the first to open the text of Myungseok.

[Haru! How have you been?] I was doing just fine!]

I feel like I can hear the chubby voice of Myeongseok in my ears.

Laughter burst out laughing by itself.

Myung-seok said he was still selling fish-shaped buns.

The reason why they keep selling bungeoppang even though it's hot is because there were many times when they were sad that they couldn't eat bungeoppang even in the summer.

I'm sure there's someone who thinks like him?

But it's not like it's not going out of business. It is said that bungeoppang is sold steadily.This was the main point of Myeongseok, starting with saying that he was sorry that he had not visited the restaurant in advance.

Actually, there's one thing I'd like to consult with Haru. I'm careful if I say it like this. It's something I'd like to visit and tell you sometime.