Cheat day

Aged Kimchi

“We have prepared it for 6 million diabetics.” “Make side dishes for those who say they have nothing to eat and no joy in living.”

“Jujiyong.”

The cooking content for diabetes patients, “Making Side Dishes for You,” has started its first broadcast.

As expected of a major channel, over 5,000 people logged in as soon as the live broadcast started.

And after giving a speech in front of so many people, I feel extremely embarrassed.

Did I come to the wrong room?

You can come in whenever you want, but you can’t leave whenever you want.

What the heck is going on? LOL

The old men are so cute.

Kkuek, I’m falling.

The chat window is also noisy.

The corner name ‘Make Side Dishes for Me’ that mixes my name ‘Banchan-yong’ and ‘Jujiseung’ is already embarrassing, and I had to cover my face with both hands while saying ‘Jujiseung’.

I resisted, saying, “Can’t you just say it plainly?”

Choi Michael, who insisted that the calyx was the key, is now laughing like crazy.

I’m going to pass out.

“No, wait a minute.” The PD told you to do it, didn’t he? What if you start laughing?

“You’re trying to be funny, right? Hehe.”

It’s not wrong to say that viewers must find it entertaining.

However, seeing them laugh while bent over to the waist makes my blood boil.

“As those who know me are aware, I currently have diabetes, and Chan-young here was diagnosed with diabetes a month ago.” So, I’m going to make food that people with diabetes can enjoy without worry.

Joo Ji-seung hosted the broadcast.

“Didn’t Chan-yong say he likes kimchi jjim?”

When we held a favorite food World Cup, I mentioned that I like foods like budae jjigae, kimchi jjigae, and kimchi jjim.

I am truly grateful to Joo Ji-seung for remembering that and preparing kimchi jjim after the budae jjigae last time.

I like it so much. If you tear off some well-fermented kimchi and wrap it around the tenderly cooked meat, it’s the best.

“Okay.” Even if you just eat it as it is, it’s delicious, but the kimchi jjim I’m making today is special.

The camera zoomed in on the ingredients placed on the table.

When I checked it on the broadcast monitor, it was perfectly captured on the screen.

The lighting is perfect, making the food look sparkling and shiny.

I’ve felt it for a while, but Choi Michael is meticulous about these things.

Pork neck or pork belly. Well, it tastes good with pork ribs too, but honestly, nothing beats samgyeopsal.

Looking at the thick slices of pork belly makes my heart ache.

Until a month ago, we used to be together almost every day, but now it’s so hard to see each other like this.

Advertisements

“Usually, we use napa cabbage kimchi, but today we prepared mustard leaf kimchi.”

“Mustard leaf kimchi?”

“Don’t you like mustard leaf kimchi?”

“Uh……. If I just leave it, will it be enough to eat occasionally?

Gatkimchi is delicious.

Why did you bring someone who doesn’t even know the taste of kimchi and has no roots?

You don’t deserve to be a pig. Get slim.

hahahahahahahahaha

“From today, you’ll start to like it.”

I think I know how Joo Ji-seung got married.

I know exactly how to make someone feel excited with my words.

“This is why we use mustard leaf kimchi.” Gat kimchi. Think carefully about the name.

“Name?”

Isn’t it just because it’s delicious?

What reason?

GOD Kimchi!

Haha, fresh kimchi is indeed delicious~

Because I’m GOD.

“Right.” Gat kimchi. It’s fermented kimchi. When making kimchi jjim, you should use fresh kimchi or aged kimchi.

“Ah.”

What?

What now, huh? Hahaha

When two old guys get together, the boss’s jokes are driving me crazy, lol.

It’s so frustrating to accept it as a side dish, lol.

“Actually, fresh kimchi and aged kimchi are completely different.”

“How?”

“Sour kimchi is just kimchi with a sour taste, but aged kimchi has a deeper flavor.”

Jujiseung put water and pork belly in a large pot and started boiling it.

“Originally, you should soak it in cold water for a long time to remove the blood, but you don’t have that kind of time because you’re busy, right?” I’ll blanch it like this.

It seems like a way to remove blood stains in a short time.

“Where did we leave off?”

The difference between fresh kimchi and aged kimchi.

The lactic acid bacteria that produce the sour taste in kimchi are active at temperatures above 10 degrees. So, even if you leave it at room temperature for just a day or two, it gets sour, and usually, kimchi jjim places make it that sour.

Anuncios

I thought there was a special method, but it seems you can make sour kimchi just by storing it at room temperature.

“And usually, in such cases, they use a lot of low-quality Chinese kimchi.”

“We can lower the unit price and also procure the materials quickly.”

“Right.” On the other hand, aged kimchi needs to be fermented at low temperatures for more than six months. Since it doesn’t come into contact with air, it doesn’t spoil and has a deep flavor.

“Then a restaurant that uses aged kimchi would be good, right?” If you’re going to eat kimchi jjim.

“I’ll show you how to distinguish that.” This is an amazing tip: just remember that aged kimchi is translucent from the start.

“Isn’t it sour kimchi?”

“Since it was pickled not long ago, it can’t become translucent in such a short time.”

“Is that so?” It seemed like most of them were translucent.

“There is a way.” Even kimchi made quickly becomes translucent if boiled for a long time. So what will happen then?

“You’re getting all mushy.”

“That’s right.” You know those parts that got all mushy because they were boiled for too long and lost their texture? It’s hard to believe they used good ingredients there.

“Just because you boil it for a long time doesn’t mean it’s good.”

“It’s best to eat it when the cabbage still has some crunch.”

Jujiseung took out the blanched pork belly.

“Now you just need to follow along, but as I always say, I make it based on a portion for two.” To me, it’s two servings, but for you, it could be one serving or three servings.

It means that the sheep should adjust well on their own.

For 1 kg of pork belly, add about 650 g of mustard leaf kimchi. You don’t need to weigh it before putting it in. If you want to eat more, you can add more, and if you want to eat a little less, you can add a little less. Every household has different kimchi seasoning, so even if they follow my recipe exactly, it won’t taste the same. Cooking requires constantly checking the seasoning.

Jujiseung put the mustard leaf kimchi broth in the pressure cooker.

“Please add just the right amount of kimchi juice.” “Since it’s good to eat a lot of vegetables, I’ll chop up some onions and green onions for you.”

I chopped the onion and green onion according to the chef’s instructions.

“Is it okay if I slice it like this?”

Very good. “Anyway, no matter how you cut it, we’re going to eat it, so it’s fine.”

When I was doing it alone, it felt overwhelming, but with Jujiseung guiding me, it surprisingly feels easy.

“If you want to enjoy it even more, you can add oyster sauce, sugar, or pepper here.” About two teaspoons. But the good thing about kimchi jjim is that if the kimchi is delicious, you don’t need to add anything else. The liver is already fully developed, right?

“Then, can I just put in kimchi and meat and steam it?”

“Sure.” Cooking isn’t easy, is it?

“Strangely, it feels easy when I do it with my brother.”

“Ugh.”

It’s not just easy, but it also seems like it won’t have any major health issues.

Of course, kimchi is salty and pork belly is high in fat, so it does weigh on my mind, but if I cook only with kimchi without using other seasonings, my blood sugar won’t rise.

“Now, you just need to add a little bit of water here.” Since the kimchi is releasing water, just enough. It might be bland, so let’s add some minced garlic and sesame seeds. There’s a smell, so just use cooking wine to get rid of it.

“The kimchi jjim at the restaurant has a slightly sweet taste, doesn’t it?”

“Places like that are where you put the sugar we talked about earlier.” Food from outside really has an excessive amount of sugar. You have to put in so much that you wonder if it’s okay, but that’s what makes it delicious.

“Then what we’re doing is going to taste a bit less good, huh?”

Advertisements

“No.” What did I say earlier? How about kimchi jjim?

“Kimchi must be delicious.”

“That’s right.” This is kimchi made by the head of the family. It can’t possibly taste bad.

Is this your family’s ancestral home?

No. Sometimes, there are people who give me pocket money.

hahahahahahahaha

Are they advertising here?

Front

If you give me pocket money, you’ll be like an elder in the family.

I was wondering why you brought the mustard leaf kimchi.

When editing and uploading to YouTube, we will indicate the advertisement from the beginning, but during live broadcasts, we inform viewers about the advertisement in this way.

Experienced.

Joo Ji-seung continued explaining to the viewers while looking at the camera.

“Actually, kimchi itself contains a lot of various seasonings.” So, if you’re adding kimchi, it’s better not to add much else. Especially in cases like mine or Chanyong’s, where we have adult diseases. There is just one exception, though.

“Exception?”

“I recommend adding just a little MSG according to your taste.”

Jujiseung took out the MSG and sprinkled it lightly into the pressure cooker.

“Isn’t this cheating?”

“Oh, Chan-young doesn’t know.” MSG is fine. It’s the only drug permitted by the country.

“……?”

Whether I was confused or not, Joo Ji-seung closed the pressure cooker and set the heat to medium.

“If you use a pressure cooker, it will be done quickly.” Let’s say about 30 to 40 minutes.

Please provide the text you would like to have translated.

“It was delicious.”

While having breakfast, I recalled the kimchi stew I had the day before yesterday.

Pork belly, with its perfect balance of fat and lean meat, also boasted a sublime texture.

The kimchi was cooked just before it became mushy, maintaining its crunchy texture while still being tender.

Moreover, mixing rice with the homemade broth brought happiness right there.

And here, only asceticism remains.

Blanched broccoli, boiled eggs, and brown rice with chamnamul.

I have to endure another week with a diet I’m not getting used to at all.

They say that starving isn’t good for dieting, so I forced myself to eat and then sat down in front of the computer.

I opened my inbox and found a reply from Hongdangmu.

It’s an email that arrived at 8 AM on Monday, but I have no idea what the working hours of this company are.

“Are we meeting today?”

Advertisements

They replied urgently and suggested meeting today, so it definitely seems like they are interested in me.

The recent trend is indeed good.

Including “Make Me Some Side Dishes” that was edited and uploaded yesterday, “How Long Are You Going to Be Grumpy?” and “Baekban Debate” all appeared on the trending tab and recorded high view counts.

Especially, Baekban Discussion continues to be shared across various communities, and the rate of views doesn’t seem to slow down.

“Does this even make sense?”

And above all, what made my heart flutter was the number of subscribers.

Side dish store

@banchan2

158,700 subscribers

I can’t help but check several times a day, wondering if this is really possible.

Last month, the upward trend in December was already unusual, but the past week has been nothing short of insane.

It took two years to gather 80,000 people.

In just one month, the number increased by 70,000.

There were so many new visitors that it became difficult to manage the comments.

In the past, since it was mostly people who had known me for a long time, there were jokes, but there were hardly any personal attacks or completely unfounded criticisms.

Now, such comments have significantly increased.

The most talked-about content is the claim that someone has been leeching off a famous YouTuber.

I came across a comment on the video about the debate between mul naengmyeon and bibim naengmyeon.

There are about 50 replies, and upon checking, I found that a subscriber is defending me and fighting with the troll.

Suck, suck, you really know how to suck it all up. Porter, Genius, Heart Sutra—where are you planning to snoop around next?

Where do you see me taking advantage of you?

Anyone can see it’s a parasite, right? Don’t you see that Waterfist is making lame jokes while acting all crazy?

Yeah~ While you’re sulking in your corner, Ban Chan-yong is making money with his jokes.

It’s weird to make money while saying such nonsense, haha.

It’s better to make money than to get sued for talking nonsense on the internet and making your parents cry, haha.

Why are you resorting to personal attacks?

I’m laughing so hard

I thought this shouldn’t be happening, so I pinned the comment.

Go, team!