I Got the Almighty Tongue - Chapter 111



Only Noblemtl

I got the omnipotent tongue 111

Suspicious Guest

As soon as I figured out the direction of the sauce, I immediately thought of what to do. Even if I wanted to change it, it had to be original. I found out that there were quite a few craftsmen who made the sauce in a traditional way without any additives. I asked around and was able to have them sent to me by air.

“They said there were no additives.”

Monosodium glutamate is included. This kind of deception of ingredients happens more often than you might think. I tasted all the ingredients I brought and picked the most delicious soybean paste and red pepper paste. It is a paste made only with organic ingredients and natural additives. Now it is time to make ssamjang.

I tried making ssamjang with soybean paste, red pepper paste, minced garlic, oligosaccharide, sesame oil, plum extract, and sesame salt. It tastes much better than store-bought ssamjang, perhaps because the ingredients are good. I feel like grilling pork belly, putting this ssamjang on it, and wrapping it in lettuce to eat.

Now, this is where it starts. I thought about how to improve this into a sauce suitable for fine dining. Ssamjang is a very versatile sauce. It can be used in any dish that requires red broth, such as gamjatang, dakbokkeumtang, or budaejjigae, and it goes well with other ingredients.

However, it is not a taste that suits Western food. So, in order to adapt it to Italian food, you have to use ingredients that they are familiar with to give them a sense of familiarity. The image is captured.

I started to fry the ssamjang with a generous amount of olive oil. The paste becomes more fragrant when fried. The savory smell spreads throughout the kitchen. After frying the oil and ssamjang until they are mixed and emulsified, I added finely chopped onions, garlic, parsley, and carrots and fried them together. The onions are responsible for the sweetness of the sauce, and the garlic gives it a kick. And the parsley and carrots will reassure Westerners that this sauce is not unfamiliar.

I thought about the herbs that would be in charge of the flavor. I mixed star anise, dill, rosemary, and sage. After that, I added a lot of butter and poured white wine to deglaze the fond stuck to the bottom. After this, it’s time for the broth.

Although they failed in the previous test, Fond de Veau and Demi-glace sauce received good reviews from the chefs. This may be because the broth made from beef bones went well with the bill. I made the broth from the beef bones that I had baked in the oven and poured it into the sauce. The sauce started to boil and the flavors from all the ingredients started to melt into the sauce.

I blended them all in a blender and then strained them. A smooth brown sauce came out. Finally, I added sherry vinegar, and the flavor exploded. The flavor was activated.

I tasted the sauce I had made with a spoon. It was a familiar yet new sauce that seemed to be a mixture of Western and Korean food. However, tasting the sauce alone was not very meaningful. I put down the grill and roasted the bill again to taste it with the sauce.

Place the charcoal-grilled bill on a plate and pour the sauce over it. The beautiful light brown sauce spreads like silk over the meat, giving off a subtle aroma. I cut the meat with a knife and took a bite.

‘ah..’

It’s a taste I don’t know. The meat and the sauce are both new. The butter and ssamjang enhance each other’s flavors and have a synergistic effect. The sweetness and savory taste of the vegetables are in harmony with the herbs. It’s a violent taste. It also goes well with the meat. The savory flavor of the aged bill is doubled by the sauce. However, it’s not awkward. Rather, the unique flavor of the dry-aged meat meets the ssamjang, butter, and sauce made of beef bone broth to bring out the taste of the meat.

The impact of the main dish was stronger than I thought. I think I need to revise the appetizer. Otherwise, I don’t think I’ll remember any of the other courses after eating the main dish.

* * *

Jenny was out in the wine cellar. She liked to come in during her breaks and spend time there.

‘It’s healing.’

Write it down

She closed her eyes and took a deep breath. The smell of grapes, cork, and the wood used for wine chests entered her nostrils and filled her lungs.

Jenny fell in love with this place from the moment she first arrived. The wine decks line the cozy, enclosed underground space, where temperature and humidity are perfectly controlled and not a single ray of UV is allowed in.

Jenny stood on the stairs overlooking the wine cellar for a while, then went down and started checking the condition of the wine. Rain had to manage the inventory well so that there was no wine left.

Segreto has been making a big profit recently. This is because the proportion of customers with financial power has increased since receiving a Michelin star. Accordingly, high-end wines are sold in large quantities, so it is not easy to always keep a certain amount of wine in stock. Wine is completely different from a commercial product that can be ordered and received the next day. This is because even the vendors often have difficulty securing stock.

“Jenny likes it here.”

While I was checking the quantity, I heard a voice from behind me. I knew who it was. This was a space that only I, Jehee, the owner, could enter. However, one more person was added recently.

“Welcome, Joohee.”

Jenny turned her head at the sound of a voice behind her and greeted the visitor.

“You’re not offended by my coming in, are you? It must have been Jenny’s space.”

Joohee asks Jenny for understanding with an apologetic look on her face.

“It’s just my unrequited love. It’s okay. And since Joo-hee can help, the wine cellar will welcome Joo-hee.”

Joohee recently started a company. It is a company that imports and distributes alcoholic beverages, including high-end food ingredients and wine. After thoroughly analyzing the market and understanding industry trends, Joohee concluded that her company could be competitive in the United States as well as Korea. Accordingly, the current structure was created, with headquarters in Korea and a branch in the United States.

“This is the best place for me to study wine, so I asked my brother to give me the key. Later, Segreto may become my client, so please take good care of it as well.”

Segreto was the perfect place for Joohee. Here, Joohee could learn in detail how to manage wine, and it was also a great help in selecting wines to distribute. It was a matter of purchasing and tasting good wines from Segreto’s vast wine collection.

“Is the contact going well?”

To receive and distribute wine in bulk, you must contract directly with the winery.

However, most wineries that produce good wines already have business partners, so in order to win contracts over them, they have to give them a certain amount of merit.

Joohee passionately appealed to winery owners about the distorted wine prices in Korea, showing them the data. Vineyard owners do not like their wines being sold at ridiculously high prices. If the price of the wines released from their wineries is the same, the higher the selling price, the more they will alienate the public.

Joohee has been persistently digging into that part and persuading the wineries. And she was able to produce meaningful results.

“Would you like to see the list?”

Joohee hands Jenny a list of wineries with which contracts have been concluded from her briefcase.

“You’ve already acquired almost all the representative wines of Bordeaux and Burgundy. That’s amazing.”

Bordeaux is one of the most important wine producing regions in the world, so much so that even people who know nothing about wine have heard of it.

Located on the Atlantic coast of southwestern France, this region is home to famous vineyards such as Médoc, Graves, Barsac, Sauternes, Pomerol and St-Émilion.

Compared to Bordeaux wine, which has a long history dating back to Roman times, the Burgundy region in central-eastern France has developed its wine in a different direction.

There is a word called ‘Terroir’. This is a word that encompasses all the natural elements of a winery. It can be said to be a concept that collectively refers to the efforts to control all the natural elements that affect grapes, including the soil, location, and direction in which grapes grow, as well as the spacing between grapes and the surrounding flora and fauna, and to create an environment that is beneficial to grapes.

Burgundy is the birthplace of this terroir and its efforts have produced gem-like grape varieties such as Chardonnay, Aligoté, Pinot Noir and Gamay.

In a short period of time, Joohee succeeded in securing representative wines from wineries in two major producing regions of France.

“We are now focusing on Italy and Germany. The US and Chile are large in scale, so it is not difficult to secure contracts. It is a strategy to secure difficult places first.”

“Did Jehee tell you?”

“Yes. And I told him about the wines that I absolutely must have in Italy, but I’m having a hard time because of them. The winery owner is so stubborn.”

Joohee sighs, placing her hand on her forehead as if remembering something again.

“Haha. There is a place like that. I wonder where it is.”

“This is Case Basse Soldera. Do they have wine here too?”

“Ah! That’s where they make that wine. It’s the wine that Jehee asked me to let her know in advance if she had a customer ordering the 2002 vintage. They didn’t say anything when they sold Romanee-Conti, but Soldera seems to be paying a lot of attention to it. They only have two bottles left in stock, so I haven’t been able to taste it yet.”

“When we were living together in New York, my brother let me taste some of his wine. It was really good. So I really want to get a contract, but I don’t know if it will work out.”

“You’re getting married soon, right? Congratulations.”

“Thank you. When will Jenny let me know?”

Jenny’s shoulders flinch in surprise at Joohee’s words.

“You knew? Maybe even Jehee?”

Jenny was impressed by Jimmy’s persistent courtship and started dating him a while ago. They only met late at night because they both finished work late at night, so she wondered how Jaehee knew.

“Jimmy must have consulted with my brother. He told me that she was a good woman and that I should definitely hold on to her.”

“That happened. My face burns when I think about how I foolishly tried to hide it.”

Jenny cools her flushed face by fanning it with her hand.

“I’ve thought since I was little that it was natural for me to marry my brother. So I don’t have any special feelings, but I’m just grateful. I know that in this day and age, it’s rarer than you might think to find a man who only looks at you.”

Joo-hee thinks of Je-hee as she sips her wine with a faint smile on her lips.

“It’s the same for a woman who only sees one man. You two met well. Congratulations. The wedding will be held in Korea, but I will definitely attend.”

“Thank you. I need to get my plane ticket ready.”

The two looked at each other and smiled.

* * *

“Jehee!”

Jenny comes to me in a hurry to find out what’s going on.

“What’s going on?”

“I got a reservation call and it felt a little strange.”

“How is it like that?”

“He asked if he could eat after hours since he was not supposed to be in public. So Segreto said he would respect the hours.”

“And then?”

“He said that he really wanted to visit here and that he wanted to make it convenient for me. He didn’t say who it was until the end, but just kept repeating that it was a very important person.”

I can’t reveal who it is, but it’s a guest who has to empty the entire restaurant just to eat.

“Take my reservation. I think I know who you are.”

A few people are roughly drawn. I don’t know who they are, but I hope they are suitable people to introduce my new course to.