A Bowl of Jjajang, The Son-in-Law of Jegalse - Chapter 569



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Episode 569: Sheep’s Oil

First, I separated the large intestine and small intestine from the sheep intestine that Mimi brought.

What I need is daechang, but in this day and age, we don’t talk about daechang and gopchang separately, we just call it jang.

-bang!

Find the middle part and separate the two.

-Whew. Whoosh.

Since the tripe is delicious when turned over and cleaned before being grilled, I washed it cleanly with salt and flour and placed it in a bowl.

And my secret ingredient and today’s star, daechang.

The term sheep intestine refers to the large intestine of a sheep, and there is a reason why it was prepared.

That’s exactly what it takes to make ‘real lamb skewers’.

What does this mean?

In the previous life, Korea was a country where lamb skewers brought in by Joseonjok people could be found all over the country. When people think of lamb skewers, they often think of the cube-shaped meat brought in by Joseonjok people and grilling it themselves. However, this is information that Koreans are not aware of. There are two types of lamb skewers in the Central Plains.

First of all, northern style lamb skewers originated from Mongolia, where lamb is a staple food.

And Western-style lamb skewers that originated in Xinjiang Uyghur, where lamb is a staple food.

You could say that there are two branches within the Yangkkochi sect.

The biggest difference between the two is that Northern-style lamb skewers are cooked by the customer and use small pieces of meat, while Western-style lamb skewers use large pieces of meat and are cooked by the chef.

The Western way is for the chef to personally grill dozens of skewers by turning them over a large charcoal fire.

This could be said to be the way of the descendants of Cheonma.

Although they both eat lamb as their staple food, there are some differences because they are of completely different races.

‘Okay, then, shall we get into the real work?’

Let’s take a look at the large intestine separated from the small intestine.

When I asked for it to be taken from a fat sheep, it was full of fat, attached to the outside of the large intestine like a bunch of grapes.

The familiar appearance of large intestine that people think of is smooth on the outside and full of fat on the inside, but the reason that the large intestine that I am examining has so much fat on the outside is because it is usually prepared, turned over, and grilled.

First, I put water inside the large intestine and washed it once, and just like the small intestine, I washed it very cleanly with salt and flour.

“It’s so oily. Gaga.”

-Chururup.

Young-young, who never regained his appetite after seeing the enormous amount of fat attached to the large intestine.

In the past life, there was a lot of prejudice that fat was bad, so people thought of fat as bad, but in this day and age, people think fat is the most delicious part, so they are so greedy.

Because the fat is rich, it has to be delicious.

“I guess that’s because he’s a very fat guy. Mimi brought me something really good.”

“I’m glad that Aunt Joo said she packed me something nice.”

I praised Mimi for bringing good ingredients, placed the wok on the stove, and prepared the large intestine by cutting it into small pieces.

And I added some water to the wok.

-Bugle bugle.

Let’s wait a bit. The water starts boiling right away, probably because the quantity is small.

When the water started to boil, I put all the prepared intestines into the water.

You might think that the large intestines are boiled in water, but that is not the case.

I’m not going to use the large intestine itself, but the rich, melted fat attached to it.

That’s because visceral fat is needed.

To be precise, what is needed is oil extracted from the fat.

The lard that is often used in Central Plains cuisine usually refers to melted pork fat, and the most delicious and savory of all the lards is the visceral fat, which is also found in sheep, so the idea was to provide fat.

Because the most important ingredient in today’s dish is fat from the visceral fat of sheep.

The reason I added water was because if I put the intestines directly into the heated pan, the oil could burn while it was being extracted.

This is the best way to remove oil without burning it by boiling it with water first, so use this.

After a while, the large intestine is stir-fried in boiling water, changing the fat attached to the body into liquid.

I adjusted the fire in the crater to create a soft fire.

Wait a moment, the moisture will all evaporate and the oil will start to collect in the center of the wok.

The large intestines that were being stir-fried are now attached to the body and are starting to fry in the oil that has turned into liquid.

-Whoa.

As time passes, the fat attached to the large intestine disappears, and the large intestine becomes golden brown and cooks, filling a wok with oil.

As the fragrant aroma of the sheep’s fat wafted out, even Yeong-yeong and Mimi couldn’t hold back and swallowed their saliva.

“Gaga, can I just have one bite?”

“I want to try Mimi too, my lord.”

The oil in the wok has now formed a river, and the large intestines are fried golden brown.

First, he said, preparing a large bowl and pouring some oil into it.

“Then, should I prepare a simple meal for our wives to eat?”

If your wives want to eat it, shouldn’t you make it for them even if you don’t have it?

And since it is a disposable material other than oil, it would be good to recycle it.

“Really?”

“My lord, is that true?”

“Then, I will cook you a delicious meal right away.”

I set the oil aside and threw the thickly chopped green onions and garlic into the remaining golden-fried intestines in the wok.

‘What do you need for fresh large intestines?’

-Chiiik.

Then the scent of green onions and garlic bursts out.

As the sweet scent of green onions and fresh garlic assaulted my nose without mercy, I sprinkled a handful of the lamb seasoning that Cheong had ground earlier on top.

-Wow.

Then, a feast of spices explodes, teasing the scent of onions and garlic.

“Gaga, what Cheong-i made, it has a really unique scent that I really like.”

Cumin, the unique flavor that Young-Young talks about, is something that Koreans have a very different opinion of in their previous lives, along with coriander.

If coriander is said to taste like soap or detergent, cumin is a spice that is said to taste like toothpaste.

However, cumin is a spice that the Central Plains people really like.

Since the large intestines were already fried well, I quickly stir-fried the green onions and garlic and served it to my wives. The three of them quickly started to pick up the large intestines with the remaining skewers and put them in their mouths.

‘Chinese intestines and green onions are ingredients that go together almost like cheats, so how can they not taste good?’

In my previous life, there was a popular dish of grilling large intestines with green onions inside, because the green onions cut through the oiliness of the large intestines.

The sweet refreshing taste of green onions when eating oily large intestine.

How can the combination of large intestine and green onions not be delicious?

“Gaga, it’s so delicious!”

“No-gong, it’s really delicious.”

“It tastes absolutely divine, my lord.”

The shiny lips of the wives who tasted the oily intestines.

The stir-fried large intestine disappeared as quickly as a crab closing its eyes.

‘Okay, so the preparations are basically done.’

He said with a smile that all the ingredients had been prepared and that he had also filled the wives’ bellies.

“Well then, shall we go and take the Heavenly Horse? No, shall we go and take victory over the Heavenly Horse?”

At my words, my wives started following me with their supplies.

***

As soon as they arrived in front of the pavilion, the servants prepared to light up the lanterns by hanging them up.

Cheonma was leaning on Oksogyo’s body and looking at the sunset in the distance.

‘The atmosphere is really awesome with the blonde beauty looking at the sunset with a languid face. Is that the loneliness of the absolute or something like that?’

The atmosphere was great, but since I came all this way to play, I should have fun instead of just having fun. What do you mean by a free ride?

But I guess I can understand that kind of behavior.

Originally, in most martial arts novels, the Heavenly Demon is an absolute being who looks down on those below him, so he cannot help but have such loneliness.

I think I am the only human and everything around me is like a monkey or chimpanzee, so it is difficult to share my thoughts and feelings.

He left Cheonma to chew on his loneliness alone and hurried to prepare the food behind him.

First, a table was laid out in front of the pavilion.

To create a skewer grilling stand.

And then I prepared two braziers and lit charcoal fires in two places.

“Gaga, should I leave this here?”

“Yes, Young-young. Just put it here by the fire.”

I prepared lamb skewers, lamb skewer seasoning, and the lamb oil I had prepared earlier on the table and started cooking right away.

-Flutter, flutter.

First, I fanned the charcoal with a fan to increase the heat, and placed a wok on one side.

And then I added the oil I had prepared.

-Whew.

Let the oil heat up sufficiently and start grilling the lamb skewers directly on the empty grill next to it.

I put lamb skewer seasoning on the lamb skewers and shook them once to spread the seasoning thinly.

If you apply it too thickly, the lamb skewers may burn.

Then, go straight to the charcoal grill.

-Chiiik.

As I hung the skewer between my fingers on the brazier, I immediately heard a delicious sound.

As the lamb skewers sizzled on the charcoal grill, a delicious aroma began to waft through the air.

As I fanned the horse, who was still looking at the sunset, to send some incense, and began grilling lamb skewers, the fat from the lamb dripped onto the charcoal, causing the flames to rise up.

-Thump. Tutuk.

-Wow, wow.

The delicious sound and fragrance of burning oil and the rising flames only then make Cheonma turn his head to look at the sunset.

Cheonma watched me cook for a long time and then said to his mother who was sitting nearby.

“Your son has practiced cooking diligently, as his hand movements are precise and he handles fire without any awkwardness.

“If you can do that with martial arts, you can be called a master of the 100 generations.”

Then, the mother’s eyes widened at Cheonma’s praise and she spoke with a moved expression.

“Go, thank you. Holy Spirit.”

‘A master of the hundred great masters? But this isn’t my full effort?’

You’re calling me a master of the hundred great swordsmen just by looking at my leisurely hand movements.

He smiled towards Cheonma and moved his hands more quickly.

‘I wonder what he would say.’

-widely!

He doubled the skewer between his fingers and ran it over the edge of the grill, dripping oil onto the charcoal.

-Wow.

A flame blooming on fallen oil.

Cheonma smiled as he put the skewers into the flames to give them a smoky flavor and used the oil dripping from the left and right skewers to coat the skewer on the other side.

Cheonma left one more word.

“Ah, I guess I should say teenagers.”

The word teenager probably refers to a teenage expert.

It’s a bit off from the best in the world, but it’s still highly praised.

I quickly moved my hands to prevent the lamb skewers from burning, and when they were almost cooked, I took them out of the bowl.

It was nice to hear the compliment, but a chef is not someone who competes with technique, but with taste.

The most important step in Western-style lamb skewers.

Because we have to start it.

‘Gandyat!’

The sound of a skewer bursting as it is inserted into the heated lamb fat on the brazier next to it.

-Whoa!

The sound of lamb skewers frying in oil filled the surrounding area.

Unlike the northern style where the customer cooks the food themselves, the western style is characterized by the chef directly cooking the food, and when it is almost cooked, it is deep-fried in sheep fat to make the outside crispy and oily.

‘It’s not lamb skewers without this, of course.’

Unlike the northern style that is common in Korea, the most popular lamb skewers in Central China are the western style.

It is made by frying the outside in rich lamb fat, so how can it be compared to regular lamb skewers?

Let’s lightly fry the outside in hot oil, the oil bubbling on the outside.

-Knock knock!

I shook the dripping oily skewers over the charcoal to start the flames.

Then, flames shoot up again from the fallen oil.

He swung the lamb skewers over the flames once to sterilize them.

And finally, he put the lamb skewers, which had been seasoned with more spiciness, on a plate and placed them in front of Cheonma, saying:

“A dish prepared by a humble cook for the master of Shingyo. Roasted lamb patties. It is worth a penny, but it will definitely taste like something that suits the master of Shingyo. Please try it.”

‘What should I make a wish for?’

Three wishes for Cheonma.

I was really having a hard time deciding what to do with this.