Cheat day

Small People (5)

“Half a millennium of history in the Korean Peninsula!”

“At the forefront of 800,000 dining establishments!”

“We’re here to determine the best of our food!

“Han-sik Yechan!”

With the shouts of the two hosts, the recording of the fourth round of Han-sik Yechan began.

“Judge Oh Mi-kyung, please reveal today’s theme.”

“Today’s theme is a full table setting.”

It’s questionable whether the participants can set a meal within a short 60 minutes, but all the contestants gathered here are skilled chefs who have survived fierce competition.

Of course, considering how challenging it is, the production team suggested pairing the participants into teams of two, which everyone, including the judges, agreed to.

“The uniqueness of Korean cuisine lies in many factors, but the side dish culture is among the most prominent,” explained taste columnist Judge Oh Mi-kyung.

“The side dish culture helps to address nutritional imbalances and adds various flavors to what could be a monotonous diet, encouraging a delightful dining experience. Today, we’ll see how diverse the nutrients and flavors can be.”

“Great! The 12 Korean cuisine masters who overcame a competition ratio of 150 to 1 are about to present their full table setting. Let’s begin!”

The participants started moving busily.

I checked the list of participants.

Team 1: Joo Ji-seung (+24 points), Park Seong-chil (-1 point)

Team 2: Sa Daemun (+21 points), Jo Il-sang (-1 point)

Team 3: Gu Yeon-ja (+16 points), Shim Dong-pal (+3 points)

Team 4: Kim Han-yeol (+14 points), Kim Du-il (+6 points)

Team 5: Yook Hye-rin (+10 points), Lee Sang-ho (+7 points)

Team 6: Oh Sang-gil (+8 points), Choi Eun-sam (+7 points)

It seemed the intent was to balance the scores based on the total points from the first three rounds.

Although there could be dissatisfaction from the top contenders like Joo Ji-seung, Sa Daemun, Gu Yeon-ja, and Kim Han-yeol, no one seemed to have an issue, perhaps because they acknowledged each other’s skills.

“Mr. Ham Seok-ho, what will be the criteria for judging today?”

In response to Jo Wang-taek’s question, Ham Seok-ho spoke up.

“As Judge Oh Mi-kyung mentioned earlier, a balanced diet will be key.”

“A balanced diet.”

“Yes. A good table setting can be seen as one that harmonizes not just nutrients but also flavors—spicy, salty, sweet, and bitter.”

“I see. And what about you, Judge Lee Chan-seok? What do you think is important?”

“The most important aspect of a full table setting is the main dish. I’ll be watching closely to see how neatly the side dishes are presented alongside the main dish.”

“What about you, Judge Park Jeong-a?”

“I believe the most important thing in Korean cuisine is rice. I’m looking forward to the side dishes that complement the rice.”

“How do you see it, Judge Banchan-yong?”

“I share a similar view with Judge Park Jeong-a. I plan to give extra points for a table setting that can serve at least two bowls of rice.”

“Not similar at all!”

Ha-im shouted, causing everyone to chuckle softly.

“Well, Judge Chan-yong is not wrong. Wanting to eat an extra bowl means it must be delicious.”

The first team that caught my eye was Team 5.

Lee Sang-ho, who has run a restaurant with his mother since he was 20 in Seosan, Chungnam, and Yook Hye-rin, who dreams of starting her own restaurant as an office worker, were perfectly dividing their roles unlike other participants.

While other teams had each member handling the side dishes individually, Team 5 had quick-handed Yook Hye-rin responsible for preparing the ingredients, while Lee Sang-ho took care of the cooking, creating one dish together.

“Team 5 stands out. Yook Hye-rin is handling the preparation while Lee Sang-ho is in charge of cooking. Is there a specific reason for this division of labor?”

When U Wang-seon asked, Yook Hye-rin replied.

“If one person handles everything from preparation to cooking, it becomes cumbersome, and we have a lot to make today, so we decided to divide the tasks.”

Even as she spoke, her hands never stopped moving.

I couldn’t fathom how much time and effort it must have taken to reach this point.

“I see. Are you not worried about Lee Sang-ho cooking?”

U Wang-seon posed a playful question, and Lee Sang-ho burst into laughter.

“We discussed the recipe together, so I trust him.”

Yook Hye-rin confidently added.

At first, she seemed unaccustomed to cooking in front of the camera and spoke softly, but now there was noticeable strength in her voice.

“Now let’s take a look at Team 1.”

U Wang-seon approached Team 1, composed of Joo Ji-seung and Park Seong-chil.

Like other teams, the two were working on their respective side dishes separately.

Nothing particularly stood out, but Judge Park Jeong-a made an observation.

“Joo Ji-seung is cooking without using chili powder, while Park Seong-chil is handling spicy ingredients.”

“Ah.”

Joo Ji-seung’s side didn’t contain any spicy ingredients like chili powder or pepper. In contrast, Park Seong-chil was filled with spicy seasonings.

“Was this intentional?”

When U Wang-seon asked, Joo Ji-seung removed the chive from the boiling water and replied, “Yes. Seong-chil will properly showcase the spiciness in this round.”

They had once again entrusted the preparation of spicy food to Park Seong-chil, who had served dishes containing capsaicin in the previous round that the judges and panel couldn’t eat. I felt a slight concern, but Joo Ji-seung’s confident attitude gave me a sense of trust.

“Spiciness. Ah, this must bring back painful memories for you, Park Seong-chil. What’s your resolve for today?”

“I will create the best side dish for my brother Ji-seung, who believes in me.”

Park Seong-chil laid a cloth in the steamer and filled it with a lot of hot peppers.

One of the side dishes he would present today seemed to be pickled hot peppers.

“Great! I’m looking forward to it. Next, we have Team 2, consisting of Sa Daemun and Jo Il-sang.”

Sa Daemun (+21 points) and Jo Il-sang (-1 point) were also unusual.

Their main dish was Yeolguja-tang, and they were preparing the necessary ingredients together, placing them in the central hot pot.

Sa Daemun was frying fish pancakes, beef tripe pancakes, and meat pancakes, while Jo Il-sang prepared the broth and arranged the minari (water celery), mushrooms, peppers, egg garnish, and abalone.

They had only prepared a couple of basic side dishes: fresh kimchi and seasoned bean sprouts, seemingly focusing all their efforts on the Yeolguja-tang.

“I’m looking forward to Team 3 as well.”

Team 3, composed of Gu Yeon-ja (+16 points) and Shim Dong-pal (+3 points), was also noteworthy.

There wasn’t a single piece of meat to be found at their workstation, which was preparing temple food.

I was curious what kind of meal they would create with all the various vegetables and herbs.

“It seems completely vegan. Gu Yeon-ja, what’s your intention today?”

“Yes. Korean cuisine is said to be known as vegan food overseas. I want to show you how delicious and healthy Korean vegetarian food can be compared to salads.”

“I see. I wasn’t aware that Korean cuisine was regarded as vegetarian.”

Judge Oh Mi-kyung spoke up.

“There’s a clear distinction from Western perceptions of vegetarianism. In the West, they mainly utilize leafy greens, while in Korea, we use a variety of ingredients, including leaves, fruits, seeds, mushrooms, and seaweeds. Additionally, the cooking or drying process of raw vegetables helps remove plant toxins.”

“The blanching and drying processes not only help remove toxins but also aid in digestion,” Lee Chan-seok added to Oh Mi-kyung’s explanation.

“In the vegetarian dishes of Korean cuisine, we minimize cooking and instead focus on fermentation. We utilize microorganisms to enhance the flavors of the food. With such characteristics, Korean cuisine is gaining recognition as an eco-friendly and healthy food option.”

Judge Ham Seok-ho concluded.

Thinking back, my perception of Korean food was dishes like stir-fried pork, spicy stir-fried squid, and various stews, yet the vegetarian culture has developed quite a bit.

“But is the nutrient content alright?”

U Wang-seon directed a sharp question at Team 3, who was preparing a vegetarian meal.

As emphasized by several judges, a full table setting must be balanced in taste and nutrients.

“We’ll be using tofu to ensure we get enough protein,” Shim Dong-pal replied.

“Tofu. That sounds good. I look forward to it.”

Honestly, it’s not my preference.

While tofu can be tasty, I believe it can’t substitute for meat, and I wonder how well a plant-based meal will appeal to the panel.

Judges might be interested in vegetarian dishes, but I question whether they will resonate with the general public’s taste, like mine or the panel’s.

“Next up is Team 4.”

Each team was being introduced one by one.

There were so many dishes being prepared that it was overwhelming to take it all in.

As I marveled at the contestants’ skills, executing everything with ease, I felt my mouth watering little by little.

The various aromas—spicy, sweet, and savory—stimulated my senses as if I had stepped into a Korean buffet kitchen.

I was hungry.

“10 seconds until cooking ends!”

Jo Wang-taek began the countdown.

In front of each person, a bowl of rice was prepared, but I felt resentment toward the production team for only preparing one bowl for so many side dishes.

“The first team to finish cooking is Team 5, Yook Hye-rin and Lee Sang-ho.”

Team 5, who had perfectly divided their roles, surprisingly finished cooking first.

Clearly, with one person handling the preparation and cleaning, Lee Sang-ho could focus entirely on cooking.

Team 5 set out a total of six plates for the panel and judges, following the rules.

Upon examining their table setting, the main dish was beef bulgogi.

The side dishes included green onion kimchi, pumpkin salad, lotus root with perilla powder, and seasoned seaweed, while a pot of soybean paste stew was bubbling away.

The judges split into two groups of three and began tasting the dishes together.

“Mmm.”

Lotus root, which I usually eat braised, is also delicious when seasoned with perilla powder. Its crunchy texture and nutty aroma make for a healthy yet interesting side dish.

The main dish, beef bulgogi, was nothing short of perfect.

The umami flavor from the soy sauce and beef was enhanced by spices like garlic and pepper, making it even richer in taste.

The slightly salty and sweet seasoning permeated the thinly sliced beef perfectly.

The green onion kimchi was excellent for refreshing my palate, as its strong onion flavor and crunchy texture revitalized my mouth. Adding a spoonful of hearty soybean paste stew made me feel like I was enjoying a true home-cooked meal.

“Wow. This is so good.”

“How about you, Ban-Chan-yong?”

“It really tastes like my mom’s cooking. Anyone living alone can relate; when you go back home after a long time, your mom sets the table with beef bulgogi and soybean paste stew. This tastes just like that. If this were a blind test, I would have called Yook Hye-rin and Lee Sang-ho ‘mom.’ Mom!”

As he called out “mom” while looking at Lee Sang-ho, he brought his hand to his lip and averted his gaze.

The panelists, especially Haim, burst into laughter.

“Wow. Home-cooked meal. That’s essentially the highest compliment you can give. Ban-Chan-yong received a score of 9.”

As always, the first tasting serves as a benchmark.

If it were up to me, I would give it a 10, but since I expect some incredible dishes to come out, I’ll give Team 5 a score of 9 and use that as the standard for scoring.

“It’s quite ordinary.”

Lee Chan-seok wiped around his mouth.

“Ban-Chan-yong just gave a high compliment, but it seems like you have a different opinion, Lee Chan-seok.”

“Yes. While the basics are there, I wonder if this is something worthy of presenting in Round 4 of the Korean Cuisine Appreciation. Was there a specific reason you arranged it this way?”

How is it that from the moment he opens his mouth to the moment he closes it, he only chooses to say unkind things?

Yook Hye-rin and Lee Sang-ho’s expressions hardened.