After planting the new crops, he began to make soy sauce in earnest.
First, I gathered soybeans and soaked them in water. I prepared them in advance, as they need to be soaked for several hours before being boiled to make meju. [T/N: Meju is a traditional Korean condiment made from dried and fermented soybeans.]
Next, I tried making sun-dried chili peppers by alternately drying the harvested red chili peppers in the shade and sun.
I tasted a freshly harvested red chili pepper, and it left a slightly numbing sensation on my lips while giving off a subtle sweetness in my mouth. I thought I could get good quality chili powder if I dried and ground it well.
“Let’s go back to where the soybeans are.”
To boil the soybeans, I placed a large cast-iron pot on the stove where the farm family sometimes grilled pork belly.
I transferred the soybeans, which had been thoroughly washed and soaked, into the pot and boiled them thoroughly.
After boiling them for about 2 hours, they were soft enough to be crushed.
I gave a handful to Mongchi, who was drawn to the savory smell, and he ate it very well.
“He ate coffee beans well, and he eats these soybeans well too. These will be easy to digest.”
“Meow~.”
I put the drained soybeans in a large tub and shaped them into bricks about the size of a fist.
The meju looked promising. Instead of rice straw, I tied the meju with wheat straw and hung it under the eaves of the warehouse.
“Ugh… My back hurts.”
I had finally reached the stage of making meju, but I couldn’t help but groan at the labor intensity that was comparable to hard labor.
I don’t get tired on the Dimension Farm, but that doesn’t mean I’m immune to pain.
Still, I was proud when I saw the 20 meju.
Time will take care of the rest.
“Ferment well, meju.”
.
.
.
Hae-jun went back and forth between Sunflower and the farm, spending several days absorbed in making soy sauce.
I succeeded in making sun-dried chili peppers by drying the red chili peppers thoroughly, and I made chili powder by grinding them.
The method for making Red chili paste was surprisingly simple. Just mix chili powder, flour, meju powder, salt, sugar, and rice with honey water and syrup.
‘It’s because it’s hard to get the ingredients, but if you have the ingredients, it’s quick.’
Doenjang is the same. [T/N: Doenjang (Korean: 된장; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine]
The process up to meju was difficult, but the fermentation process was easy.
However, the process of opening and closing the jar lid morning and evening was tricky.
In reality, it would have been impossible, but this was the Dimension Farm, and Hae-jun had the Blessing of the Earth and a cave where anything could be aged.
***
While Hae-jun was engrossed in making soy sauce.
The SBC 9th floor entertainment department conference room was in the middle of a new program planning meeting.
PD Jang Il-su, main writer Shin Mi-young, and sub-writer Oh Ji-eun, as well as the new youngest member Kim Seul-gi. The five of them sat around the conference table.
“PD-nim. Don’t we need to decide on the chef soon?”
The main writer subtly pressured Jang Il-su.
Since they had to start filming in 3 weeks at the earliest according to the schedule, they were in a bind because the chef and the filming location had not been decided yet.
PD Jang Il-su, who was fixated on Chef Cha Hae-jun, had visited Sunflower several times, but he had been rejected every time, so the chef position was still vacant. However, he could no longer delay the decision.
“We also need to remodel the restaurant, so our schedule is tight now. What do you think of these chefs?”
Writer Shin handed Jang Il-su a list of chefs she had looked into separately.
The list was carefully selected with fresh faces. However, Jang Il-su looked through it indifferently.
“Yes. I understand. I’ll keep it for reference.”
“PD-nim~.”
“I said I understand.”
“Chef Cha Hae-jun refused. He said he’s not interested in appearing on TV.”
“I don’t think that’s the case.”
Mi-young tilted her head at Ji-eun’s words.
“Then?”
“I don’t know how to explain it. It’s not that he hates appearing on TV, but···.”
“Rather than hating it?”
“I think he’s burdened by the attention he’ll get.”
“Why?”
“Because it’s a residential area.”
“Then he’s completely out. Our concept is a late-night restaurant that’s open even for special guests late at night.”
Maknae Seol-gi, who had been sitting quietly and listening to the meeting, suddenly had an idea. [T/N: Maknae: youngest.]
If they wanted Chef Cha Hae-jun to appear, couldn’t they just rent a temporary store in a quiet alleyway in Yeonnam-dong for a few months and set up the store there? That was her idea. She carefully raised her hand and shared her thoughts.
“Excuse me··· If he just doesn’t want the store to be exposed, um, can’t we just set up a separate store and film there?”
Jang Il-su and the rest of the staff were momentarily stunned.
They couldn’t help but feel guilty for not having thought of such a simple idea until now.
After planting the new crops, he began to make soy sauce in earnest.
First, I gathered soybeans and soaked them in water. I prepared them in advance, as they need to be soaked for several hours before being boiled to make meju. [T/N: Meju is a traditional Korean condiment made from dried and fermented soybeans.]
Next, I tried making sun-dried chili peppers by alternately drying the harvested red chili peppers in the shade and sun.
I tasted a freshly harvested red chili pepper, and it left a slightly numbing sensation on my lips while giving off a subtle sweetness in my mouth. I thought I could get good quality chili powder if I dried and ground it well.
“Let’s go back to where the soybeans are.”
To boil the soybeans, I placed a large cast-iron pot on the stove where the farm family sometimes grilled pork belly.
I transferred the soybeans, which had been thoroughly washed and soaked, into the pot and boiled them thoroughly.
After boiling them for about 2 hours, they were soft enough to be crushed.
I gave a handful to Mongchi, who was drawn to the savory smell, and he ate it very well.
“He ate coffee beans well, and he eats these soybeans well too. These will be easy to digest.”
“Meow~.”
I put the drained soybeans in a large tub and shaped them into bricks about the size of a fist.
The meju looked promising. Instead of rice straw, I tied the meju with wheat straw and hung it under the eaves of the warehouse.
“Ugh… My back hurts.”
I had finally reached the stage of making meju, but I couldn’t help but groan at the labor intensity that was comparable to hard labor.
I don’t get tired on the Dimension Farm, but that doesn’t mean I’m immune to pain.
Still, I was proud when I saw the 20 meju.
Time will take care of the rest.
“Ferment well, meju.”
.
.
.
Hae-jun went back and forth between Sunflower and the farm, spending several days absorbed in making soy sauce.
I succeeded in making sun-dried chili peppers by drying the red chili peppers thoroughly, and I made chili powder by grinding them.
The method for making Red chili paste was surprisingly simple. Just mix chili powder, flour, meju powder, salt, sugar, and rice with honey water and syrup.
‘It’s because it’s hard to get the ingredients, but if you have the ingredients, it’s quick.’
Doenjang is the same. [T/N: Doenjang (Korean: 된장; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine]
The process up to meju was difficult, but the fermentation process was easy.
However, the process of opening and closing the jar lid morning and evening was tricky.
In reality, it would have been impossible, but this was the Dimension Farm, and Hae-jun had the Blessing of the Earth and a cave where anything could be aged.
***
While Hae-jun was engrossed in making soy sauce.
The SBC 9th floor entertainment department conference room was in the middle of a new program planning meeting.
PD Jang Il-su, main writer Shin Mi-young, and sub-writer Oh Ji-eun, as well as the new youngest member Kim Seul-gi. The five of them sat around the conference table.
“PD-nim. Don’t we need to decide on the chef soon?”
The main writer subtly pressured Jang Il-su.
Since they had to start filming in 3 weeks at the earliest according to the schedule, they were in a bind because the chef and the filming location had not been decided yet.
PD Jang Il-su, who was fixated on Chef Cha Hae-jun, had visited Sunflower several times, but he had been rejected every time, so the chef position was still vacant. However, he could no longer delay the decision.
“We also need to remodel the restaurant, so our schedule is tight now. What do you think of these chefs?”
Writer Shin handed Jang Il-su a list of chefs she had looked into separately.
The list was carefully selected with fresh faces. However, Jang Il-su looked through it indifferently.
“Yes. I understand. I’ll keep it for reference.”
“PD-nim~.”
“I said I understand.”
“Chef Cha Hae-jun refused. He said he’s not interested in appearing on TV.”
“I don’t think that’s the case.”
Mi-young tilted her head at Ji-eun’s words.
“Then?”
“I don’t know how to explain it. It’s not that he hates appearing on TV, but···.”
“Rather than hating it?”
“I think he’s burdened by the attention he’ll get.”
“Why?”
“Because it’s a residential area.”
“Then he’s completely out. Our concept is a late-night restaurant that’s open even for special guests late at night.”
Maknae Seol-gi, who had been sitting quietly and listening to the meeting, suddenly had an idea. [T/N: Maknae: youngest.]
If they wanted Chef Cha Hae-jun to appear, couldn’t they just rent a temporary store in a quiet alleyway in Yeonnam-dong for a few months and set up the store there? That was her idea. She carefully raised her hand and shared her thoughts.
“Excuse me··· If he just doesn’t want the store to be exposed, um, can’t we just set up a separate store and film there?”
Jang Il-su and the rest of the staff were momentarily stunned.
They couldn’t help but feel guilty for not having thought of such a simple idea until now.
