Breakfast is Served
A teahouse near the Mutual Righteousness Academy.
Geum Ho was basking in the warm morning sun, leisurely enjoying his tea. How incredibly blissful it was to sleep in and not have to work in the morning. And to top it off, what if the person he hated most in the world was currently working in his stead? Just thinking about it made him feel even more ecstatic.
Supreme happiness is never far away.
He hadn't pulled this stunt solely to play a prank on Yoon Gomyung. He simply had someone to meet today, so he decided to kill two birds with one stone.
Geum Ho was thoroughly pleased with this scheme, even if others might have deemed it petty. Oh, Chef Yoon wants to work in the Inner Dining Hall every week? Sure, let him. But he can't use my staff. I'll pull all the skilled kitchen chefs.
With no skilled chefs and only greenhorn servants left, Yoon Gomyung would surely suffer. As Geum Ho chuckled to himself, his personal servant slinked up behind him.
"Are you back?"
"Yes, Master Geum."
Geum Ho wanted to see Yoon Gomyung's miserable face with his own eyes, but since he had taken a "day off," he couldn't show his face there. Instead, he had sent his direct subordinate on a secret scouting mission.
Expecting a chaotic disaster zone, Geum Ho asked, "Well? The Inner Dining Hall must be an absolute mess, right?"
"...May I speak frankly, sir?"
"What?" Geum Ho felt a sudden pang of unease. He frowned. "Are you planning to lie to your master?"
"I was just worried it might ruin your mood..."
"Tell me exactly what you saw! What happened in the Inner Dining Hall?"
"Well... nothing happened. It's completely peaceful, just like any other day."
"What the hell does that mean?!"
Slam!
Geum Ho slammed his empty teacup onto the table, his voice dripping with irritation.
"The Head Chef and the kitchen staff are all gone! How can nothing have happened?!"
"It was quiet, just like usual. The instructors and assistant instructors who came to eat didn't complain at all."
In truth, the servant was lying. The outskirts of the Inner Dining Hall had been buzzing with excitement.
“Haha! It’s been a long time since I’ve had a breakfast that was this filling without making my stomach feel bloated.”
“I heard Chef Yoon from the Outer Dining Hall took over the Inner Dining Hall’s breakfast today.”
“Is that so? To think only the students have been eating such delicious food all this time! How outrageous. Perhaps I should make the seventh-years run some extra laps out of spite?”
“Indeed, it is quite outrageous! Hahaha!”
If the servant reported this conversation, Geum Ho's wrath would undoubtedly fall entirely on him. For his own survival, the servant had no choice but to lie.
"How on earth could nothing have happened?! How?!"
Even with the lie, the servant couldn't entirely escape Geum Ho's fury. Geum Ho, who was anxiously waiting for someone, hurled his teacup across the room, throwing a massive tantrum.
How to screw over Geum Ho? It's simple. When you work hard, the universe conspires to help you.
And so, the Inner Dining Hall's breakfast went off without a hitch, resolved the Yoon Gomyung way.
Once the instructors and assistant instructors finished eating, the servants and I sat down for a late breakfast, finally letting out a sigh of relief.
"What is the ultimate breakfast food?"
"Eight Treasure Porridge, of course!" the servants chimed in, grinning as they scooped up spoonfuls of porridge.
"How did you think of making Eight Treasure Porridge, Chef Yoon?"
"Porridge cooks quickly, you see. You can make a massive batch all at once, the prep time isn't too long, and the taste is exceptional. Especially when it's Eight Treasure Porridge."
The dish I made this morning was indeed Palbo-juk (Eight Treasure Porridge). It wasn't a common everyday porridge in Zhongyuan; rather, it was traditionally eaten on the eighth day of the twelfth lunar month in Shaanxi province—home to the Mount Hua Sect and the Southern Edge Sect.
To be precise, it's eaten during the Laba Festival. It's a day to offer sacrifices to ancestors in hopes of a bountiful harvest in the new year, which is why the dish is also called Laba Porridge.
How did a pure-blooded Korean like me know this? I learned it during my time in Gaeun. The people of Zhongyuan are surprisingly meticulous about keeping these traditions.
Anyway, it's called Eight Treasure Porridge because it's made with eight ingredients, but really, any eight grains that taste good when boiled into porridge will do. In my case, I used lotus seeds, red beans, mung beans, pine nuts, walnuts, millet, glutinous rice, ginkgo nuts, and kidney beans as the main ingredients.
After washing and soaking them in water, you boil them with much more water than you'd use for regular rice, season it with salt, and you're done.
This made me realize why the people of Zhongyuan eat porridge in the morning. It's incredibly fast to make and absolutely delicious.
Of course, eating just porridge would leave them lacking in nutrition, so I prepared some simple side dishes. I whipped up some beef jangjorim (soy-braised beef) on the spot, and brought over some sour, crunchy pickled plums I had prepared back at the Outer Dining Hall to complete the breakfast set.
The result was a resounding success. One instructor even came up to me personally to thank me for making a breakfast that was so easy on the stomach.
Geum Ho couldn't do it, but Yoon Gomyung can. Just showing this much was enough to send Geum Ho's reputation into a freefall.
In fact, the servants had already completely lost all respect for Geum Ho, disgusted by his lack of responsibility and petty tactics.
"By the way, what kind of breakfast does Geum Ho usually make that has the instructors coming over to thank me?"
"Chef Geum's food? I mean, it tastes good, but for breakfast... well..."
"Sometimes we eat the leftovers, but even for young folks like us, it's a bit much."
"Especially the older instructors. They often complain about feeling bloated and just settle for doujiang (soy milk) instead."
Doujiang is essentially ground and boiled soy milk. I often drink it myself when I'm busy or have no appetite. It tastes even better with a pinch of salt or sugar.
Still, eating greasy, heavy food first thing in the morning is a bad idea. Now I understood why the instructors were raving about the Eight Treasure Porridge. Those elderly folks must have had a rough time every morning.
"But what are we going to do for lunch?"
"Well, I saw plenty of good ingredients in the pantry. Should we raid the storage and whip up a Yoon Gomyung-style Manhan Imperial Feast?"
As I chuckled and answered, the servant gasped in surprise.
"You can make a Manhan Imperial Feast?!"
"Ah, no. I can't make those ultra-luxurious dishes fit for the imperial palace. I've never even eaten one. That's why I called it a Yoon Gomyung-style feast."
To be honest, calling it a Manhan Imperial Feast was a bit of a stretch. It would be more accurate to call it a Yoon Gomyung-style traditional Korean table d'hôte. If I combined the dishes I cooked as a hobby, the military food I whipped up during my conscription days, and the recipes I learned in Gaeun, I could easily replicate the feel of a high-end rice house.
"Let me see the weekly menu. I want to see what was originally scheduled for lunch today."
"Here it is."
Today's lunch was Danbaek-chungcho-gye (Protein Cordyceps Chicken).
Wait, what was that again?
"Is that a chicken dish made with cordyceps?"
"Yes, it's a chicken soup made with cordyceps and chicken breast. We did prepare the cordyceps, but... the quantity delivered was much lower than what we requested."
"And let me guess, Geum Ho threw a fit about it?"
"Hahaha..."
Seeing the servant's awkward silence, it was clear Geum Ho had either grumbled incessantly or screamed his head off.
Just as I was about to join in on cursing Geum Ho, something caught my attention.
"Wait a second. Did you say the cordyceps shipment was short?"
"Yes. Usually, Chef Geum manages it personally, but since he wasn't here today, I checked the inventory myself."
Cordyceps is an expensive ingredient. And yet, they sent less than we requested, and the supplier didn't say a single word about it?
This was highly suspicious.
I quickly put my brain to work, reached a conclusion, and turned to the servants.
"Is anyone here good with numbers? I have a favor to ask."
"Oh, I am!"
I scribbled some instructions on a piece of paper and handed it to the servant who had raised his hand.
"What is this?"
"Just do exactly what is written on that paper. Got it?"
"But this is..." The servant hesitated.
The task written on the paper was indeed a major undertaking. But it was something that absolutely had to be done.
"If my suspicion is wrong, then no harm done. And I'll take full responsibility, so hurry up and do what's written."
"U-understood. I'll get on it as quickly as possible."
Once the servant scurried off to carry out my orders, I immediately threw myself back into my work.
My primary duty right now was preparing lunch for the Inner Dining Hall. The pantry was fully stocked, and the number of people dining here was far fewer than at the Outer Dining Hall, so preparation wasn't difficult at all.
"The instructors and assistant instructors deserve to try some real Outer Dining Hall food for once."
Aside from fried chicken, my two favorite chicken dishes are jjimdak (braised chicken) and dakdoritang (spicy chicken stew). Some might argue that dakbokkeumtang is the correct term, but dakdoritang rolls off the tongue much better, so that's what I'm calling it.
Ah, but today isn't a dakdoritang day. Today, we are going with the famous specialty of Andong: jjimdak.
First, I needed glass noodles. In Zhongyuan, they use kuanfen (wide glass noodles).
After soaking the rock-hard kuanfen in water, I began dicing various vegetables. I cut the potatoes and carrots into bite-sized pieces and chopped the onions into large chunks.
"Everyone, bring me the chickens! The chickens!"
"Coming right up!"
Meanwhile, the servants tossed the cleaned raw chickens into a massive cauldron, filled it with water, and added a splash of baijiu (white liquor). Any kind of baijiu would do, but adding too much would make the kitchen reek of alcohol, so moderation was key.
Then, we lit the fire and began boiling the chicken.
At that point, I added a generous amount of light soy sauce and dark soy sauce (laochou). This was to give it a rich, savory flavor and a beautiful dark color.
It would have been perfect if I had corn syrup or grain syrup, but unfortunately, neither existed in Zhongyuan. Instead, I used sugar and a bit of expensive honey.
Next, I tossed in the chopped potatoes, carrots, and onions, letting them simmer. I stirred the pot constantly, as potatoes sticking to the bottom would burn and ruin the flavor.
Hmm, the familiar aroma of jjimdak was slowly starting to waft through the air... but something was missing.
"Ah! I forgot the garlic!"
To think that living in Zhongyuan for five years had made me forget the ultimate staple of Korean cuisine! What a colossal blunder.
Before I could turn back into a bear, I hurriedly smashed some garlic cloves with the flat of my knife, minced them, and threw them into the cauldron. Instantly, the authentic, mouth-watering scent of jjimdak filled the kitchen.
"Smells incredible, doesn't it?"
"Wow, this is going to be amazing."
"If there are leftovers, let's eat some later."
"Yes, chef!"
Judging by the servants' enthusiastic responses, it seemed the dish was turning out perfectly. Yes, this is what cooking is all about.
Once the chicken was thoroughly cooked, I tossed in some sliced chili peppers and green onions, added the soaked glass noodles, and let them cook.
Andong Jjimdak—or as they'd call it in Zhongyuan, Andong-jeunggye (Andong-style Braised Chicken)—was complete!
Right on cue, lunchtime arrived, and the instructors and assistant instructors began trickling in. The servants started plating and serving the food.
As I poked my head out to gauge their reactions, a familiar young lady spotted me and rushed over.
"Chef Yoon, what are you doing here?"
"That son of a... I mean, Chef Geum is temporarily away, so I'm filling in."
"Weren't you about to swear just now?"
"In front of the Little Heavenly Demon? Who would dare?"
"You."
"You must have misheard."
When I feigned ignorance, Seonwoo Seol scowled.
"Careful, you'll get wrinkles on that pretty face."
"Hmph, the things you say. Anyway, what's today's dish? It doesn't look like the Protein Cordyceps Chicken on the menu."
"It's Andong-jeunggye. A Yoon Gomyung original."
"Hurry up and give me a bowl."
"Go get it from the servant over there."
I pointed to the servant distributing the food, and Seonwoo Seol eagerly scurried over to grab a bowl of jjimdak and rice.
Sitting down, she glanced back at me. I gestured for her to eat, mimicking a shoveling motion toward my mouth.
Seonwoo Seol nodded, picked up a piece of chicken breast with her chopsticks, and popped it into her small mouth.
"......!"
She clearly loved it. Just like any Korean, she had been completely conquered by the sweet and savory soy sauce glaze. On top of that, the subtle kick of spiciness cut right through any potential greasiness of the chicken, making it the ultimate rice thief.
Next, she picked up a piece of potato.
The beauty of jjimdak isn't just the meat; the potatoes, carrots, and glass noodles are legendary in their own right. Having soaked up all that soy sauce and chicken broth, they were practically a cheat code.
Watching her pull the slippery, glossy glass noodles past her plump, reddish lips was oddly mesmerizing—and it made my own stomach growl.
Man, I need to grab a bite of this later.
Honestly, calling Seonwoo Seol the "Mukbang Heavenly Demon" wouldn't be an exaggeration.
While she was eating, someone who was neither an instructor nor an assistant instructor walked into the dining hall.
It was a plump woman who looked to be in her fifties. Was she from the academy headquarters?
"Where is the Head Chef of the Inner Dining Hall?"
"Uh, well..."
The servant, unable to confess that "the Head Chef ran away because he didn't want to work with the Outer Dining Hall Chef," cast a desperate look of rescue in my direction.
This was exactly when a person in charge needed to step up.
"The Head Chef of the Inner Dining Hall seems to have stepped out briefly. As the Head Chef of the Outer Dining Hall, I am currently overseeing the catering here."
Knowing this moment would come, I cupped my hands and bowed politely.
"Ah, so you are Chef Yoon of the Outer Dining Hall. I am Woo Mi-do, the Discipline Hall Master."
Woo Mi-do returned the bow with a slight nod.
The Discipline Hall Master was a high-ranking official from the academy headquarters.
Finally, it was showtime.
"As requested, may we inspect the Inner Dining Hall's food storage?"
"Of course. Please, go ahead."
With that, Discipline Hall Master Woo Mi-do and her staff began turning the pantry upside down. It was a textbook search and seizure.
Seeing the Discipline Hall staff suddenly raid and ransack the storage, the servants looked utterly bewildered and terrified.
"C-Chief Chef... what is going on?"
"Ah, this is what I ordered that servant to do earlier. I noticed something highly suspicious regarding our ingredient inventory."
"B-but won't we get in trouble? We're the ones who manage the storage!"
"What? Why would you get in trouble? Not at all. Who is the ultimate person in charge of these ingredients?"
"Chef Geum, the Head Chef of the Inner Dining Hall...?"
"Exactly. It's the fault of that bastard Geum Ho, not yours. Why are you scared?"
"But we were the ones who organized it..."
"Hey, what do you think bosses are for? We're placed in these positions to cover... I mean, to take responsibility when subordinates make mistakes."
Even if the servants had made a mistake, I could easily smooth things over with a few words. That's what my position was for.
While I was reassuring the trembling servants, Woo Mi-do stepped out of the pantry, her expression grim.
"Just as you reported, the quantities listed on the order forms, the delivery receipts, and the actual inventory in the storage do not match."
"Is it like that for all the ingredients?"
"No. Only the expensive, high-grade ingredients like cordyceps are missing. The cheap ingredients are perfectly accounted for."
Yes! My suspicion was spot on.
Woo Mi-do pointed to a document listing the high-grade ingredients. At the bottom of the page, written in elegant calligraphy, was a signature.
Discrepancy Detected: High-Grade Ingredients (Cordyceps, etc.)
Person in Charge: Head Chef of the Inner Dining Hall, Geum Ho
If cheap vegetables like carrots and radishes are perfectly fine, but only the expensive ingredients are constantly short? That's incredibly fishy.
"It seems highly likely to be 'that,' wouldn't you say, Discipline Hall Master?"
"Indeed, it looks like 'that.' Which servant was it that discovered this?"
At Woo Mi-do's question, the servant who had informed me about the short cordyceps shipment raised his hand.
"T-that would be me."
"Does Chef Geum usually manage the high-grade ingredients personally?"
"Y-yes, ma'am. Normally, Chef Geum personally inspects and signs for important, expensive ingredients like cordyceps. But since he was absent today, I had to check them myself."
"Are you absolutely certain Chef Geum was the one who always verified them?"
"Yes. Chef Geum's signature is on every single delivery receipt. All the other servants know this as well."
No doubt Geum Ho had told them some nonsense like, "These ingredients are too expensive for lowlifes like you to touch," to keep them away.
Hearing this, Woo Mi-do let out a sigh and brushed her hair back.
"Chef Yoon?"
"Yes, Discipline Hall Master."
"It seems Chef Geum, the Head Chef of the Inner Dining Hall..."
Woo Mi-do swallowed hard.
"...has undoubtedly committed embezzlement."
I smiled warmly, as if I had expected this all along.
Well, Geum Ho. I won't bother seeing you off. Goodbye.