Cooking Genius With God

Open.

Just before the restaurant opens, it means inviting acquaintances or close friends of the president to the restaurant and serving them a meal.

The purpose is to intuitively hear the appreciation of the menus to be sold at restaurants, but these days, the purpose of having a small party with good people is much greater, just wishing the restaurant well.

Haru also called in some guests for the Ga-Open party while preparing for the opening of Table Heaven.

For Haru, who had lived almost all his life looking at cooking, all his acquaintances were chefs, so the people invited by Haru were also chefs.

Haru. So how many people are coming today? When you open it.

"Chef Park Joo-hyuk said he would bring all the old fairy tales that I was close to. I think it's about eight people."

Oh, that's enough. We have about 3 hours left. Let's get ready.

Today, chefs of oral fairy tales will visit, led by Park Joo-hyuk and Kim Ho-sung.

Originally, it was basic to make and serve the main menu of the restaurant when it opened, so I was planning to make all the menus on the menu for a day.

For your information, the menu of the table heaven was like this.

[Table Heaven]

-☆Strongly recommended ☆ Heaven Formal (7,000)

-Stir-fried spicy pork (7,000)

-Handmade pork cutlet (7,000)

-Handmade Kkanpunggi (7,500)

Stir-fried spicy pork, with the heaven's meal at the forefront. Tonkatsu, and kkanpunggi is everything.

In fact, stir-fried spicy pork and other menus are just side dishes.

Basically, Bapsang Heaven is a Korean restaurant, but it is more like a baekban restaurant than a gimbap paradise.

Most of the restaurants in the neighborhood don't sell a menu called Baekban and some other side dishes together. The restaurant Haru envisioned is similar.

The main menu of the restaurant is 'Heavenly Meal', which changes every day.

The price of 7,000 won could be a little expensive, but considering that it is Seoul, it is not that expensive and that the day makes other things by itself.

Of course, not to mention why the name of the menu is Heavenly Official.

For your information, today's menu for oral fairy tales is tonkatsu.

The reason is simple.

When asked about making something he wants to eat, Park Chu-hyuk asked for pork cutlet.

It's supposed to be fried clothes just by eating pork cutlet, and can you tell the chef's skills by cooking the meat?

It sounded like a test of how big a day was, so Haru had rolled up his sleeves properly.

Park Joo-hyuk, who was at odds with Haru in the past, made the chef's pride boil up.

"Well, then, shall we pull the mulberry out with pork cutlet today?"

There are many restaurants that write handmade pork cutlet on the menu and use frozen pork cutlet that are actually made.

When customers who noticed it asked why it wasn't handmade, restaurant owners often answered, "The products we bought said handmade!"

Of course that's not to say it's bad.

But one day I really made my own pork cutlet.

It took a lot of work, but the taste was incomparable to factory tonkatsu.

Boom! Boom! Boom! Boom!

The quiet restaurant was filled with pounding sounds as if it were under construction.

This is because you have to spread the pork sirloin widely with a large meat hammer.

"You have to hammer it like this to make the meat tender, fry well……, right?"

And it's seasoned well.

"Oh, right. I forgot that again, kkk."

Season the meat with salt and pepper with the desired width and thickness, and now it's time to fry it.Wheat, Gye, and Bread, the alpha of Western tempura and called omega.

Donkatsu also has to follow this as it is.

"Put flour first."

Apply it evenly. You know flour is the most important thing in wheat, Gye, and bread, right? You have to apply flour properly to make the batter firm.

Brush pork well with flour, add to egg water and soak back and forth.

And lastly, put bread crumbs on top. That's

Now all you have to do is fry this beautifully dressed pork cutlet in the right amount of oil.

Turn it back and forth so it doesn't burn, and fry it for a few minutes?

Sizzle-!

Golden ripe pork cutlet is pulled out of the oil sea with a appetizing sound.

It looked crispy just by looking at it, and when I cut it in half with a kitchen knife, it was crispy! With the sound of this, you can see white ripe pork on the cut side.

There, clear oil-based juices flowed out of the place, and I immediately sprouted the sauce and wanted to eat it with white rice.

However, this is only a test of frying.

"Well, let's get started.”

Just this ordinary pork cutlet doesn't buy the chef's side.

In fact, pork cutlet-like dishes are spread all over the world, although most people don't know about it.

This is a dish that is fried after spreading pork widely.

In other words, it means that you can travel around the world in your house just by transforming the pork cutlet a little bit.

"First of all, let's start with the easy one.”

Bang bang bang!

After stretching my arms a little, I spread out several slices of pork sirloin.

Season with salt and pepper as before. I put cheese in it this time.

It wasn't just pizza cheese or string cheese, it was a really good mozzarella cheese block cut in half.

Add enough perilla leaves to make it less greasy, and this time, roll them like kimbap.

What if I fry it well with flour, egg, and bread?

"The moment you cut it, it's cheese roll gas!"

It's small because it's rolled and fried. It's perfect to eat in one bite. Anyway, whoever invented this deserves a prize. Look at this savory cheese and perilla leaf smell coming up!

"Kk, if it's a prize, what prize?"

Of course, it's the Nobel Peace Prize. A bite of this will just blow the world away. It's a taste of world peace. This cheese gas you made!

For your information, this cheese roll gas is a fusion of Korean and Japanese food.

Now that we've been to Japan, it's time to go a little further to France.

Of course, it is not difficult either.

Haru picked up a small thing from his shopping cart with a grim look.

"Isn't this the same thing as buying a plane ticket to France?”

Oh, what's the point of course. That's perfect!

What he pulled out was nothing but a ham from the mart.

It was not canned ham or sliced ham, but a large block of ham.

When you go to the mart, you can buy Uiseong garlic ham and use it.

"It's better to use ham that feels like meat in the dish we're going to cook. There's a big difference.”

That's why we can't make it a regular menu. The cost is too high. Well, it's good to make at home.Cordon Bleu.

It was a French dish for a day.

To be exact, it is a slightly modified version of the Korean style, because the original Cordon Blue is made by spreading chicken breasts, not pigs.

But it's good enough to make it with pork.

No, rather, it is much easier to make than chicken breasts that get stiff easily, and the pork version fits Korean tastes much better.

Anyway, let's stop talking.

It's not too hard to make either cordon blue.

"Put mozzarella cheese in the wide-spread, seasoned pork ...…. Add sliced ham as much as you want.”

After that, do not roll up like the previous roll gas and fold it neatly like wrapping a cloth.

After that, just fry it with wheat, kye, and bread, and you're done!

You can eat it as it is, but there is one kick in a day.

"If you sprinkle a lot of Parmesan cheese here, it's totally France."

It sounds like a French chef would turn the table upside down. To be honest, I can't help but admit it. It smells like the Eiffel Tower.

The white snow of Parmesan sank gently on top of the square-shaped well-fried Cordon Blue.

The leftover heat of the fried food melted the cheese to a certain extent and combined the scent, turning it into a fairly exotic dish.

"If you add one perilla leaf, it becomes the East. If you add ham and Parmesan, it becomes the West. It's amazing no matter how many times you do it. Cooking is."

I've been cooking all my life, but I still don't know. I think it's simple and difficult. No matter how hard I try.

It was true, if I may say a little exaggeration.

Even if it was the same base dish, the taste and aroma completely changed depending on the ingredients or spices was a strange part no matter how many times you cook it.

Also, it was the part that many chefs cared about the most.

Western food, Chinese food, Japanese food, Korean food, etc.

Making 'fusion' dishes that are not limited to one field but literally cross the world.

Choi Han-seok and Haru thought that, as the saying goes, better dishes are eventually created by mixing.

It was a bit long, though. Anyway, the cooking progressed steadily.

Starting with cheese roll gas and cordon blue, they even made kimchi roll gas and ordinary light-style king pork cutlet.

The sauce was also made by hand, then three large plates were taken out and the pork cutlet was put together.

Of course, the sweet and sour scent of the sauce covered the rich pork cutlet.

The crispness of the perfectly fried fried batter was conveyed just by looking at it with the eyes.

There was a little time left there, so I made a lot of "ru" stir-fried flour and butter, and then made soup, the basic of the style.

One day I chose corn soup, and there's really not much to make.

Stir-fry potatoes, onions, canned corn in a pan and grind them in a blender.

Sieve it once, add milk and whipped cream and boil it with roux, and it's done.

The soup, which was completed in forsythia color, tasted great when eaten with pepper.

If you were to feel the sweet smell of corn, you'd have a craving for something you'd never had.

I think Joohyuk will also give a thumbs up.

"I really hope so. It's almost time for you to come."

A table of assorted pork cutlet and soup was neatly served.

As they were all chefs who liked Korean food, they made some side dishes and small dishes together.Just when I thought you might want to come.

A few cars stopped in front of the store, and familiar faces rushed down and walked into the restaurant of the day.

"Hey, that's a nice restaurant. You did a great job, didn't you?”

"As expected, Haru has such a good sense. It's very young and it's very nice. Wow, I'm you. When do I open a restaurant like this?”

"Wow, from the entrance, it smells like pork cutlet. Ugh, I'm hungry!"

Chefs of oral fairy tales opened their mouths as they looked inside the restaurant.

It was thanks to the interior design, and the table layout and things like that were supposed to be much nicer than I thought.

"Haru, how are you? I missed you, man!"

"Hosung!"

A big man poking out of the chefs and running to Haru.

It was Kim Ho-sung, who had been taking care of the day exceptionally for a long time.

As Haru shook hands with him with joy to see his face for the first time in a while, Park Joo-hyuk walked slowly in looking around the restaurant.

Choi Han-seok, looking at him, smiled and murmured.

Hey, Haru. Look over there. Joohyuk must have brought you a present.

As he said, Park Joo-hyuk had a large pot in his hands.