Cooking Genius With God

Ring~ Ring~

Time to finish the food truck business and get ready to move on to the cart bar business.

A day when the front of the food truck was opened and the chair was put out, the cell phone rang with a V.

The sender was none other than Baek Bum-pa's Hyuk-joo. When he answered the phone, his unique courageous voice was heard.

"What's going on? Mr. Hyuk-joo."

"Yes, sir. I just want to let you know about the furry number 2 that I will send today. I hope I'm not late by any chance?”

It was because of the story about the furbos that will start today.

He promised to feed his hometown food to the members of the group who called themselves "Hairy" in honor of Baek Bum-pa's boss.

I accepted it anyway because it's not a big loss for a day.

"Oh, it's okay. As long as it doesn't take a lot of time like Baeksuk, we can go grocery shopping and get ready. So what's he like?"

"Thank you as always, boss. First of all, it's a friend named Lee Sang Hyuk. I'm from Daegu, and the food I miss the most is makchang. Grilled beef entrails in Daegu."

"Oh, beef entrails! Daegu style entrails are amazing. I see. I'll have it ready for you."

"Yes, I'm so sorry to owe you. Then I'll say it well and send it to you!"

Took!

That's how the phone was cut off.

I can't believe a thug calls a thug brother to send a thug.

It was really ironic, but I thought one day would be fine.

Anyways, it's beef entraised beef entrails.

It was definitely a soul food for Daegu people.

As the day was mumbling as he prepared to go out, the furbos next to him alluded to a word.

-If it's Sanghyuk, I raised him like a son. I used to collect the guy who came to Seoul without anything...…, he did like a lot of greasy food.

"Isn't there a member who didn't raise you like a son?"

-Ahaha... well, that's true. Because I was the boss of the organization anyway. Yes, sir.

There was still a long time before the door opened, but the furbo was at the cart bar early on.

Even if you do it because you have your own benefits and fun, you're moving for yourself.

I wanted to be next to him as much as I could because I felt sorry and grateful.

By the way, boss. What's the difference between grilled Daegu-style entrails? It's a regular entraised beef entrails.

"It's very different. Daegu style is not stir-fried entrails or grilled beef entrails. It's called 'makjang'.”

Oh, my god, that's awesome again!

Choi Hanseok swallows his saliva, saying he wants to eat it again.

I explained to the furry who drew a question mark on the face, "What is makjang?"

"Basically, I put various spices such as minced garlic and sesame oil in the soybean paste base. It's a place where you mix sliced green onions and cheongyang peppers."

Ah, I think I know what it is. I've seen you a few times at a meat restaurant!

"It's a mess that started in Daegu, but now it's spread all over Korea. That's why it's so greasy. Especially when you dip it in soy sauce, it's so delicious.”

It's amazing. A glass of soju with makchang that you made a lot of makchang, it's big. There's nothing to envy about life.

Daegu-style grilled entrails were delicious only for those who had eaten them.

There's something you can't forget once you taste it.Perhaps that's why the soul food of a member of the organization named Sanghyuk was beef entrails.

A day when I packed my things, I locked the cart bar, which was almost ready, and went grocery shopping.

There was a wholesale place for beef and pork near the one-day cart bar, and fortunately today was the day to slaughter cows once a week.

Intestines, including tripe and entrails, should be received on slaughter days if possible.

This was because intestines were easier to spoil than regular lean meat, and the taste changed incredibly quickly.

That's why ordinary butcher shops don't sell internal items well.

"Hey, I got a better one than I thought. I think it's going to be much better than makchang at a makchang restaurant that you buy for 20,000 won per serving.”

Fresh beef entrails from a cow that just slaughtered this morning.

I bought enough of two roots, and the pink figure made me smile.

I thought it would be more delicious than I thought.

"Well, let's get ready for it. You don't have much time left to come."

As most people know, entrails should be washed especially well.

It's nothing but the guts at the end of the fire extinguisher.

The exact reason is...…. I won't bother to mention it.

"Whew, it takes a lot of effort."

Haru, wearing rubber gloves with a grim look, picked up salt and flour.

After splashing the entrails on them, they really bit like washing the laundry.

Crunch, crunch!

Only when washed like this, the residue stuck between the intestines comes out.

You can't even do it once.

At least five times.

Wash with salt and flour, throw away the water and wash it again at least five times to make it clean and odorless.

"Phew……"

Haru, who had finished cleaning, took off his rubber gloves and wiped the sweat off his forehead.

Furbo, who was looking at it as if it was interesting, opened his mouth.

It's harder than I thought. The trimming.

"That's the case with most dishes. I just eat it easily when I buy it, but it's hard to try it in person. Well, there's a lot of fun that comes from there.”

-You're amazing. Mr. Haru.

What about me?

-Oh, chef Choi Han-seok is amazing, of course! He's the teacher of Haru.

Choi Han-seok is smirking, saying he has a good reaction because he used to work as a member of an organization.

In fact, by the time the makchang is done, the cooking is almost done.

I sprinkled lemon juice on makchang and marinated it, removing any miscellaneous smell, and made makjang.

Add red pepper powder, starch syrup, minced garlic, pepper, etc. to doenjang and mix them well.

The chungyang peppers and chives to be put on top of the makjang are also finely chopped.

It really looked like a beef entrails restaurant with this way. A makchang cart bar on a street in Daegu.

Something passed through my head of the day when I was cooking, thinking, "At this rate, Sang-hyuk must feel nostalgic enough."

"By the way, I have a question. Today's furry number two? Anyways, Sanghyuk said he would come around 10. If the time is delayed until 12 o'clock and the door opens, what happens then?"

It's Haru. What does that mean?

"When the door opens, the ghosts can eat. Then ghosts and people eat together...…. Will it work?"Come to think of it, that's right. I know. Why didn't I think of that until now?

It was a little out of the blue, but the more I thought about it, the more I doubted it.

It was also a very important question.

A sickle between a dead ghost and a living person.

Depending on how it goes, a lot of things could change.

- A person and a ghost...….

I could tell just by looking at the fur.

He was staring blankly at a chair in an empty cart bar, looking at something really important.

Being able to face the members of the organization who raised him like a child again.

We can talk about things we've put off, eat delicious food, throw up memories, and laugh.

Because it was really a dream story for ghosts.

-Well, I don't know, no matter how many times I think about it. I think it's going to work, and I think it's not going to work.

"Right? Actually, I don't know. I can't imagine what's going to happen."

The grim reaper is supposed to come out and explain this. She pops up every time she's about to forget. But I haven't seen him in a while.

Furbo slightly shook his shoulders when he heard that Choi Han-seok was the grim reaper.

In fact, the grim reaper used to show up and tell us stories.

It's like this, it's like that.

He said he would even write a report against Haru while postponing Choi Han-seok's holy fire, but he hasn't come once since he started the cart bar business.

"Well, won't you come when it's time? By the way, Chef Choi Han-seok. You don't miss the Grim Reaper, do you?

Why is he talking nonsense again? If the grim reaper is disappointing, then isn't there a problem? Even if it's a ghost.

"Kkk, that's true. Anyway, I'm really curious...….”

With his head turned away, he made eye contact with Choi Han-seok and sincerely agonized.

Tap tap tap tap!

But his hand was dancing on the cutting board with a big kitchen knife.

I was shredding onions and cheongyang peppers for the roast.

It's pure and simple cooking skills.

-What the... -Hahaha...….

Furbo, who looked at Haru and Choi Han-seok alternately, burst into laughter without realizing it.

What kind of person did he get involved with?

Certainly, it would not be an ordinary man.

It's a combination of a ghost-watching cook and his master, a legendary chef.

But it seemed certain that it was a really big opportunity for him.

At the same time, I was really looking forward to it.

I think so too. It was almost 10 o'clock when Da Won was supposed to come.

Furbo shrugged and hovered around the day.

He seemed to have said thank you more than 20 times today.

And some time flew by quickly.

Isn't it natural that time flies by for both the cook and the watchman?

Mr. Haru, he's coming! It's Sanghyuk!

5 minutes before 10 o'clock.

As I was waiting slowly after almost completing the grilled Daegu-style entrails, the furbo, who voluntarily went out to watch the net, rushed into the cart bar with a smile on his face.

A really anticipated hairy man.

Sure enough, after a while, I heard footsteps full of confidence as I strode, and soon the tent of the cart bar of the day swung open hard.A burly man who soon appeared.

The suit, which was a little sloppy, stood out first, as it was in the past Hyuk-ju, and I immediately noticed the impression of something ugly as a gangster.

Sanghyuk was wearing glasses.

Somewhere in it, the image of a well-rounded figure seemed strangely gentle, combining with the image of a gangster.

"You know where we are right now and you're doing business! I'm the furbug from the Baekbeom faction! You know, if you want to do business...….Huh?"

Da Won, who was trying to say something vaguely similar to the previous Hyuk-joo, paused for a moment.