Cheat day

To stand up

“We have prepared this for 6 million diabetics.” Healthy.”

“Delicious.”

“Make some side dishes.”

“Jujiyong.”

Saturday.

We started broadcasting from the Bucheon Banya Shikyeong Studio.

It’s already the third greeting, but the opening remarks feel really awkward and uncomfortable.

What’s going on today, lol?

No matter how much I look at it, I just can’t get used to it.

Don’t even think about using a flower vase

Isn’t it a creeling?

Taerin, Dad is living so hard like this.

Why is Krillin acting so tough?

As mentioned in the chat, there’s one more thing bothering me today: the abbot has six dots on his head and is wearing a Shaolin martial arts uniform.

Thanks to his extraordinary muscles, he is unmistakably a tall Krillin.

Choi Michael is quietly chuckling today as well, perhaps pleased with his own idea.

I think that person is working together to make Joo Ji-seung wear a strange costume.

“Alright, today you’ll know just by looking.” I’ll try making some Chinese-style dishes.

“Chinese style?”

What comes to mind when you think of lunch?

“Jajangmyeon, fried rice, sweet and sour pork, maybe?”

The monk nodded as if he had expected that.

“Right.” But other than fried rice, it’s not easy to make at home, right? Today, I’ve prepared a Chinese dish that you can make incredibly easily.

“Can I eat this?”

I really like Chinese food, but I couldn’t enjoy it properly because of my blood sugar.

I’m a bit worried because my blood sugar went up after eating Chinese food last Saturday, and I had to walk for two hours.

“Sure.” It’s a recipe for people with diabetes.

“Oh.” What is it?

“Tomato egg soup and egg sundubu.”

“…….”

I like tomatoes and I like egg soup, but I never even dreamed of eating them together.

If it appears, it will be a nightmare.

The combination of eggs and soft tofu is also unfamiliar.

Chanyong, can’t you trust me?”

Jujiseung, having read my expression, asked as if to confirm.

“I believe.” “But people can make mistakes too, you know.”

“Eh.” You don’t think I’d feed you something weird, do you? It’s all tried and tested recipes, so don’t worry and just follow along.

Among the foods this person has verified were cola pork belly, Cheetos butter fries, and soybean paste tteokbokki.

I’m anxious.

“Alright, first, egg soft tofu.” The recipe is really easy. Add 2 tablespoons of soy sauce, a pinch of Dashida, and 1 tablespoon of water, then mix well. Instead of Dashida, you can add a spoonful of oyster sauce, chicken stock, tuna extract, or anchovy sauce according to your preference.

Following the monk’s instructions, I put soy sauce, Dashida, and water into a small bowl and mixed them well.

“The sauce is ready, so now the eggs.” Beat 2 eggs well. Chan-yong.

Following the monk’s request, I cracked two eggs and whisked them well, then the monk took out some peppers and chopped them finely.

“Then, pour some cooking oil into the frying pan and add the chili.” That’s right. It’s making chili oil. I make it, but you and Chanyong can just use the chili oil sold in stores. Oh, Chan-young can’t handle spicy food, right?

Totally a scaredy-cat.

I take pride in eating, but I can feel utterly small when it comes to spicy food.

In the early days of the side dish shop, I once burned my tongue by being overly eager.

“You got in trouble last time for eating spicy tonkatsu.”

“That’s right.”

Seeing me in a daze, Joo Ji-seung smirks.

“This isn’t spicy, so you don’t have to worry.” “You’re fully aware, right?”

At this point, it’s moving.

Not only today, but also the fact that I can make something to eat at home is all thanks to Joo Ji-seung.

I wonder why I’m going this far for you.

……Well, it does work.

When the chili oil rises like this, add the soft tofu. You can chop the green onions finely and add them according to your preference. I recommend using chives, but since we don’t have any, I’ll just use green onions.

Jujiseung cut the soft tofu in half and added it in chunks.

“Chan-young, try putting in an egg.”

“Yes.”

I poured the egg mixture into the heated frying pan. The sound of the eggs cooking, plop plop, gives a sense of relief like the sound of rain.

“Now you just need to cook it evenly.” The shape of the soft tofu can’t be helped if it gets ruined, but I’ll try to handle it as carefully as possible.

When the eggs were cooked just right, they were neatly placed on a plate, and the pre-made sauce was poured over them.

“It’s delicious as it is, but if you add a little pepper, it’s amazing.”

Jujiseung finished the egg sundubu by turning the pepper shaker.

“Here, try this.”

It’s a combination that can’t possibly taste bad from the ingredients alone.

As I scoop it up with a spoon and put it in my mouth, the flavors of chili oil and pepper swirl around, and the soft tofu and egg dance on top.

The sensation of gently gliding across every part of the mouth with the tongue couldn’t be any smoother.

“This chili oil and pepper are amazing.” So delicious.

The flavor, which could easily become monotonous, has been enriched with two seasonings.

“Right?”

Joo Ji-seung smiled slightly.

I thought someone like this was a gangster, but the more I look at him, the more handsome he becomes.

“This is really a complete high-protein food.” “I used to eat chicken breast every day, but if you eat it like this, it’s tasty and you can get your protein too, so it’s good to learn it once.”

“Really.” At this level, I can do it too.

This broadcast is special. It looks easy, but it’s difficult when you try to follow along.

This looks really easy, doesn’t it?

Looks like there’s nothing.

Is it really delicious?

It’s a combination of tofu and eggs, there’s no way it wouldn’t taste good, lol.

For real, it even had seasoning in it.

I’m curious about what it tastes like.

“Then let’s make tomato egg soup now.”

It feels different from when I first heard it.

The aversion has completely disappeared, and I am curious about what the tomato egg drop soup would taste like.

First, the broth. When making soup dishes, the broth is important. These days, there are products that come in packs like this, so you can easily make broth.

The monk glanced at me and shook his head.

“That’s right.” You wouldn’t have something like this at home, right?

└For real, lol

Even if I buy stuff like that, I forget and don’t use it.

It’s not expensive.

“Actually, we use broth because of its umami flavor.” That umami flavor can be solved with this~

Jujiseung held up chicken stock and Dashida.

I also have some Dashida and Miwon at home, and it seems like the viewers are the same.

The response is good.

“Slice the tomato this thinly.” Originally, it’s better to blanch it once and then peel off the skin. People who are sensitive about things sticking in their mouths dislike it.

“I don’t do it because it’s a hassle.”

Joo Ji-seung chuckled, and the viewers agreed.

“Chan-yong, just like you did earlier, beat the eggs and this time chop the green onions.”

“How?”

“Diagonal cut.” Like that. Please cut it all into pieces.

“Yes~”

As I was slicing the green onions at an angle and beating the eggs, Joo Ji-seung had already finished cutting four tomatoes and coated the pot with cooking oil.

He even had time to beat the three eggs he had asked me to prepare.

His speed is definitely on another level.

“Set the heat to low, and like we did earlier with the chili oil, we’ll make scallion oil.”

As the scallion oil started sizzling, he added minced garlic.

“Minced garlic is now available in small portions. It lasts a while, so if you buy it, you can use it little by little. Now, let’s sauté the tomatoes as well.”

Before long, the green onions, minced garlic, and tomatoes had softened.

Even though no water was added, liquid had formed from the tomatoes.

“Now, we’ll add water. I’m going to add 300ml. Then, one tablespoon of soy sauce, and we need to add starch.”

Joo Ji-seung looked up.

“For those with diabetes, starch is really bad. Sure, it makes the dish taste better, but you should avoid glass noodles and starch powder if possible.”

Starch powder, after all, is just a refined product—essentially carbohydrates.

It already spikes blood sugar, and because it’s in powdered form, it digests quickly, which is a nightmare for diabetics.

“So, I’ll just show you how much to use.”

Joo Ji-seung scooped half a spoonful of starch powder, added five spoons of water, and dissolved it.

“Alright, see how it’s starting to boil? You just need to add this much. Gradually stir it in to get the right thickness.”

His speech became a bit faster.

It’s natural, since he was explaining while cooking.

“If you’re going to add starch, you can use only three tomatoes and add a bit more water. But since we’re not using starch, we’re adding more tomatoes and less water to deepen the flavor. Don’t worry about the exact amounts—I’ll add subtitles later for reference.”

“Not using starch anyway.”

“LOL, we can just follow what we’re seeing right now.”

“Yeah, I don’t have diabetes, but I’m too lazy to add it anyway.”

“So true, haha.”

“Who even has starch at home?”

“Can I use flour instead?”

“Can I use flour instead of starch?” I asked, reading a viewer’s comment.

“No, flour won’t work. For some sauces, you can substitute starch with flour, but in this dish, the taste of flour would be too overpowering and would change the flavor too much.”

“Ah~”

“Honestly, half of cooking is just avoiding the temptation to guess and change ingredients based on assumptions,” he said with a smile.

“LOL!”

“Just follow the recipe, please!”

“Still making things up for side dishes, huh? LOL!”

“Please, if it says to use soup soy sauce, use it! Don’t substitute with regular soy sauce!”

It’s unfair.

I asked on behalf of the viewers who were curious, but I got misunderstood.

“Now that it has boiled enough, slowly pour in the egg mixture.”

As Jujiseung poured the egg mixture into the tomato soup, the eggs floated to the surface, turning a bright yellow.

There, seasoning it with Dashida and salt, and even sprinkling some pepper, it doesn’t look too bad.

Even the smell is nice.

“Where.”

The moment I took a sip of the broth, my prejudice against tomato egg soup crumbled so easily.

The clear and rich broth is exquisite.

I liked the tomato sauce, but I never thought the broth would be this delicious.

“How is it?”

Joo Ji-seung asked with an expectant look in his eyes.

“It’s so delicious.” It’s so clean, but I’ve never tasted anything this deep before. The speed is reassuring.

Above all, I was surprised by how at ease I felt.

As the warm broth comes in, my body and mind calm down, and I think it would be okay not to have rice.

It seems like bread would suit it better than rice, but it’s amazing that it’s Chinese food.

If starch is added, will it feel different?

“I really need to eat this tomorrow.”

Making Chinese-style egg soft tofu

Soft tofu (1 block), eggs (2), green onion (if you don’t like the texture, use chives), soy sauce (2 tablespoons), oyster sauce (1 tablespoon), chili oil.

Mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of water well.

Cut the green onions into appropriate sizes and beat the eggs well.

Heat the frying pan on low heat, add cooking oil, and then add the soft tofu and egg mixture.

Gently and carefully mix it in.

After placing it in a bowl, drizzle the pre-made sauce over it and finish with a touch of chili oil.

You can sprinkle pepper according to your preference; it tastes great.

Mix it well.