I Became a Servant the Dragons Are Obsessed With

431 – Noodle dish for Sylvian

◆List of recipes from the beginning◆

[Main ingredient – Recipe that can be made with ‘beans.’]

[One. Tofu (estimated rating – ★★★★)]

[2. Soybean bowl (estimated rating – ★★★☆)]

[3. (Expected grade – ✮)]

[…] Expand list… ]

[When you select a recipe, detailed recipes are loaded.]

A system message appeared before my eyes a few hours ago.

This is after all recipes have been restored.

It came to mind while I was grocery shopping with Sham.

So, the original recipe was triggered while touching the ingredients in the market.

It was a list of recipes that really came to mind by chance.

While walking around the market and looking at various ingredients, I inadvertently placed my hand on the beans on the stall and the above recipes appeared before my eyes.

Of course, it wasn’t just beans that reacted.

It also came to mind when I touched other materials.

But there wasn’t anything that was really helpful.

That’s why I always closed the recipe with a dull expression.

However, I couldn’t just pass up this list of recipes. I almost turned off the recipe list out of habit, but an unusual name caught my eye.

That’s right, among the numerous recipes, the name ‘Cheommyeonjang (甛麵醬)’ particularly stood out.

Although I was not knowledgeable about cooking,

I had heard of Cheommyeonjang somewhere.

Just by looking at the name, you can sense a strong Chinese-style atmosphere.

It happened to be the recipe I was looking for.

‘At first, I tried to make buckwheat noodles, cold noodles, or bean noodles… … . I never thought I would make this dish myself… … .’

The feeling is so new that I am shocked.

I just vaguely thought about it in my head.

I thought it would be impossible because it is a fermented food.

I would never have thought that key ingredients were sold in a market hidden in a back alley.

ㅡChideok, Chideok!

I muttered to myself as I poured some of the chummyeonjang into the jar.

This is a paste made by fermenting boiled soybeans.

So, in a word, it is Chinese-style soybean paste.

To put it in a familiar name, it is Chunjang (春醬).

A dark red sheet with a smooth texture appears. Perhaps because of the color of the beans, the red color feels much stronger than the black color.

It felt slightly different from the color of chunjang that I was familiar with.

That’s because caramel coloring is added to the chunjang we commonly know.

On the other hand, what Wong made was a traditional chunjang made purely from a mixture of soybeans, wheat, and salt.

So, only the color is slightly different,

In fact, it is no different from the same item.

And this color is nothing special.

Because sufficient correction was possible during the cooking process.

‘If it wasn’t for Sham, you wouldn’t have found Wong’s store, right? I received a gift of perfume earlier… … . When I’m finished, I’ll have to thank him separately.’

At first he was trying to harm me, but

I think you can forgive me if this is enough.

Even now, you are reflecting on yourself enough to call yourself a pet, right?

“Hah? Poetry, poetry? What on earth is that… … ?!”

“hmm? Sylvian?”

As I put out the chunjang in a bowl, Sylvian, who was standing next to me, asked a question with a surprised expression. A face that seems to be asking what on earth that is.

“Bringing vomit into a busy kitchen… ! Even though it was the beginning, this was too much! “Are you making fun of the competition against me?!”

“… … .”

Sylvian, who witnessed Chunjang, screams.

I said earlier that derke was also excrement.

This time, seeing Chunjang made me vomit… … ?

“The beginning? No matter how much I think about it, I can’t understand with common sense that you brought in rotten ingredients—”

“It’s not rotten or vomit-like.”

“… “What?”

“It’s a paste made by fermenting soybeans for a long time. “It’s not just rotten, it’s fermented.”

Sylvian pauses for a moment at my explanation.

She looks at the chunjang as if curious.

Then he moves his lips carefully again.

“Do you really mean fermented food?” … ?”

“Yes, I know very well. So there’s nothing to be too surprised about. “This is definitely a food ingredient.”

“It’s fascinating. Fermented food in noodle dish? But where on earth did you get that? There’s no way it was fermented directly… … .”

“Where? At the market. “They were selling more than I expected?”

“hmm? Was something like that sold at the village market? “I thought I knew this town pretty well, but this is the first time I’ve heard of a place that sells fermented foods.”

“Rather than that, Sylvian? Why don’t you take care of your cooking first? “You stopped just chopping the onions, right?”

“Hah..? Yes, that’s right! There’s still a long way to go… … !”

Sylvian is startled by my advice.

He’s usually a very quiet guy,

Whenever something related to cooking comes up, he becomes talkative.

If I chatted with him more, I might not be able to finish the food on time.

“I think I’m going to be busy now, so why don’t we stop chatting and focus now?”

“Joe, great! Well, I’ll try to speed up… ! Ghosts there? Come this way… … !”

He moves quickly on my advice.

Sylvian hastily summons the ghosts.

Instruct them to move something they have prepared in advance.

It looks like they prepared something other than noodles? At first glance, it appears to be a type of seafood like fish.

“What do you think? Should I start in earnest?”

From the moment I chose chunjang, it was almost like what I was going to make was already decided.

A noodle dish for Sylvian, who loves noodle dishes but is tired of seafood.

That is Jjajangmyeon.

-Help..! Roar!

A strong fire comes out from the crater.

I increased the firepower to maximum.

To heat the oil filled in the wok.

The foundation and completion of Jjajangmyeon is the sauce.

Chunjang was more important than anything else.

To make delicious Jjajang sauce, you first had to fry the Chunjang.

ㅡSrurruk… ! Tuk!

When the oil temperature rises appropriately,

Add the prepared chunjang slightly early.

It is not recommended to add chunjang after the oil has fully boiled.

Regardless of the taste, it could be dangerous.

This is not limited to Chunjang,

It was a feature of cooking that involved oil.

This is because an explosion could have occurred the moment sufficiently heated oil and the moisture of the ingredients come into contact.

So, when the moisture in the chunjang and the high-temperature oil meet, it can splatter in all directions. That’s why I deliberately got the chunjang in advance before the oil was heated.

The amount of oil is enough to completely submerge the chunjang.

-You guys… !

After that, gradually increase the temperature and release the chunjang around in the oil.

So that the oil can get in between the chunks of chunjang. Gently knead to avoid oil splattering.

The key is to ensure that all sides of the chunjang come into contact with the oil as evenly as possible.

ㅡSizzle sizzle… … !!!

As the dark red Chunjang is stir-fried in oil, its color gradually becomes darker.

‘Now it feels a bit like jjajang.’

Although it is not completely black, a color that is worthy of being called Jjajang slowly emerges.

“Okay, that’s enough about Chunjang… … .”

ㅡSqueak… !

After frying the chunjang properly,

I poured out about half of the remaining oil.

Since there was so much oil, half of it was enough.

Oil with a deep flavor of chunjang was planned to be used continuously.

Anyway, let’s move the well-fried Chunjang outside for a while… … .

Now it’s the turn of the other ingredients.

ㅡ Haah … !

Add the previously trimmed green onions onto the remaining oil.

-Help… … !!!!

Green onions fall onto the wok and fry in oil. At the same time, the oil comes into contact with the fire in the crater, causing a fire show.

Unintentionally, the burnt taste is spread evenly.

Chunjang, the core of the sauce, is also chunjang,

Green onion oil cannot be left out in Chinese cuisine.

“Sniff… ! Deathyong has been smelling good ever since. A savory yet deep smell… … .”

Derke, who was hard at work kneading the dough in the back, turns his head and mutters at the fire that suddenly erupts. Like a rabbit sniffing, it keeps sniffing and keeps looking in my direction.

When was Chunjang treated like excrement?

After actually cooking it, my mouth is watering.

Actually, I want to try the taste of Jjajang sauce right away.

Although it is Chinese food, it is a soul food that has its origins in Korea.

Jajangmyeon, one of the basic delivery foods.

I thought sweet and sour pork was my last lunch,

I never thought I would make black bean noodles with my own hands… … .

I’m making it myself, but I’m secretly looking forward to it.

‘That’s enough for the green onion oil…’ … .’

ㅡSparring… ! Sosolsol!

As soon as the green onions turn yellow, minced garlic, ginger, and sugar are sprinkled on top of them in that order.

This is the process of adding some flavor and seasoning to the green onion oil. Immediately, a nice smell of green onion oil rises.

After mixing all the ingredients,

The sugar must be completely dissolved.

And before the sugar melts in the heat and sticks to the floor.

ㅡPatter… !

Add pork on top.

It is better if it is pork belly with a moderate amount of fat mixed in.

When the meat added like this is slightly cooked… … .

ㅡSqueak… !

Put an appropriate amount of soy sauce on top.

It felt like the liver was being burned by high heat.

This will allow the soy sauce flavor to properly penetrate the meat.

ㅡWarrrrr… !!!

If you’ve made it this far, it won’t be difficult anymore.

Onions and cabbage that were cut earlier,

Then, just add all the carefully stir-fried chunjang at once and you’re done.

Oh, and lastly, to add a dark, rich color to the Jjajang sauce, it becomes even more perfect by adding a little soybean oil that I received from Wong.

ㅡSwish swish… … !

Now just move your arm hard and work the wok and you’re done.

‘But this is a lot harder than I thought… … ?’

Wokjil is easier said than done… … .

It is completely different from roasting coffee beans.

I thought I chose a fairly large wok.

With everything in it, it’s on the verge of overflowing.

ㅡPatter… ! Patter… … !

A high level of concentration is required to stir-fry the ingredients evenly without spilling them.

Still, this is only for a moment.

After a short period of adaptation,

The turbulent work of the wok gradually regains stability.

Although I quickly got used to it in a short period of time, if I continue to stir-fry, the moisture from the onions and cabbage comes out and their volume decreases.

Thanks to this, the wok becomes easier.

‘I made it, but looking at it like this, it really looks like jjajang.’

Onions, cabbage, and pork are mixed in Chunjang, giving it a black color, but also shiny with oil.

You could make a large amount of sauce by adding a lot of starch and boiling it, but I didn’t do that.

I refuse that kind of thin Jjajang sauce.

I really want to enjoy making it.

So, it is not Jjajang sauce mixed with water,

I wanted to feel the true taste of Jjajang sauce that was properly stir-fried over fire.

That’s because what I like is ‘Ganjjajang’, which has a really fiery taste.

ㅡTap!

I turned off the fire here and stopped cooking.

I want to quickly mix the noodles and rice with the steaming sauce.

“… Derke?! “Is the dough ready?”

“huh! “I was waiting to see when it would end!”

“Okay, I had a hard time making it! So, shall we try making noodles ourselves this time?!”