Time flew so fast that it became a promised time.

Around 11:30 p.m.

Before the door opened, Haru and Yoon Byung-jin, who met a little earlier, even decided on additional penalties.

"So, the loser will wash the dishes today? Do we have to do it quickly before the door closes?”

I'm going to win anyway. You don't have to worry about ears. One day later. Just do it slowly until 4 a.m.

"Hey, you're the one. If you were a Michelin head chef, you wouldn't have washed the dishes for a long time. Wouldn't it be hard for you to wear rubber gloves after a long time?”

Haha, cute guy. This one of course.

"Hehe. Thank you, sir."

Before I knew it, the two became seniors and juniors.

Of course, Choi Han-seok, who was caught in the meantime, said bluntly, "Who's the junior, that son of a b*tc* is real?" But he also didn't seem to hate this atmosphere.

It was created by two chefs who had no grudge in the first place to compete purely with cooking.

Although there was a little war of nerves yesterday, Haru and Yoon Byung-jin were not bad people.

"By the way, steak. It's been a while since I've made it."

One day, he received a recipe for his steak from Yoon Byung-jin in advance yesterday.

Yoon Byung-jin said he plans to use sirloin, which is the basic ingredient of steak, and put sauce using butter, cream, and bacon.

Simply put, it's cream steak, but you might think it's not good because it's greasy and greasy, but it was more delicious than you can imagine.

Also, it was Yoon Byungjin who couldn't be unaware of it. He said he would mix chili pickles with garnish to eat it.

That would have made perfect chemistry.

For your information, the day's cooking was starting last night when we decided to compete.

"Suvid. I've never seen anything like that before."

"Yumi, have you ever played Sousin'?”

"I've never worked in a restaurant that's so luxurious that I can use Soushide recipes. I learned it from a book and tried it at home. I've never seen another chef do it right before."

On the side of the kitchen in heaven, there was a large ice box that I had never seen before.

Most people think that ice boxes only preserve the coldness for a long time when they put ice packs or ice inside.

In fact, most ice boxes are used to cool beer or ingredients when camping, so it is natural in a way.

But the value of that thing is not 'keep it cold' but 'keep it warm'.

In other words, if you add ice, it will keep you cold, and if you add hot water, it will keep you hot.

Subide is a recipe that uses that principle.

The method is simple.

Put the beef in a plastic bag, drain the air, put the hot water in the ice box and let it soak.

One day, I put the beef tenderloin, which I had pre-seasoned a few hours earlier, in a box of hot water.

About four hours.

As the meat slowly cooks at a not too hot temperature, the juices are preserved and cooked with little difference between the outside and inside.

Of course, the meat gets very tender.

With the tenderloin already known for its tender texture, it was clear that if you grill it well, you will be able to complete a huge guy with a texture that will melt away."CEO Haru, it's almost time!"

Yumi helped the day and prepared together.

He took out all the ingredients, spices, and cooking utensils for the two to use and set a 30-minute timer.

And soon after it was 12 o'clock in the final.

Deng--!

"Nice to meet you."

Yeah, you're a cute junior!

Yoon Byung-jin became a human body when the door opened.

Two people's cooking has begun.

* * *

"I'm thinking of doing it medium for now."

The steak's grilling is divided into five categories, from well-done to rare, which is almost like raw beef.

Among them, Haru chose medium.

It's just a central grill, in other words, meaning that anyone can eat it well.

"Suvid is perfect.”

Haru, who took beef out of the steaming ice box and checked, nodded satisfactorily nodded.

As expected, it was worth the trouble a few hours ago.

The balls of tenderloin the size of a fist were almost brown as if the outside were ripe, but it was clear that they were cooked to a certain extent.

Haru's choice is a very basic steak.

I was going to use the gravy sauce, which is garnished with vegetables and chopped potatoes, and the sauce is also used to cook steak and use the remaining gravy.

"It's been a long time since I've cooked such a basic dish."

Steak is the basis of the form.

In the past, steak was baked every dawn with leftover meat from oral fairy tales.

However, after meeting Choi Han-seok and growing to some extent, it seemed that he had never baked steak.

Maybe that's why I'm strangely excited.

It's like I'm holding the game console I used to play with when I was young again.

Cover a heated pan with olive oil.

Add butter so as not to burn, and add moderately crushed garlic with the back of the knife to flavor first.

And then put in the soused tenderloin.

Screaming!!!

Whoops!

The sound of grilling meat that hits your ears.

Oil mixed with butter and olive oil splashed madly around.

But it was not one.

Chef Yoon Byung-jin, who was standing next to him, also put the meat on the pan at about the same time as Haru.

Is it true that chefs have something in common?

As two sounds of rain were heard mixed together, ghosts waiting for cooking outside the restaurant were literally killing me.

I drooled and stared blankly at the two chefs cooking.

The relief of the day is that it is already more than 50% cooked thanks to soushid cooking. Colour the pan, put on the scent, and immediately take it out.

After baking about 10 pieces of beef tenderloin and vegetables, I took them out on the side and started making the sauce while I was resting them.

It was very simple how to make it.

First, add another chunk of butter.

Slurp-slurp!

When I poured a bottle of cooking red wine, the red flames rose like crazy.

Alcohol vaporizes at a tremendous rate and ignites a fire.

Chef Yoon Byung-jin, who was working hard to make the sauce next to the unannounced performance of the day, stirred the pan.

It was a great wok, but it wasn't as good as a day's fire show.

For now, it was a success to get a head start.

"It's almost done."

After blowing off the alcohol, add balsamic vinegar, salt, pepper, soy sauce and oligosaccharide to make the sauce.The soy sauce was added to enhance the taste of Korean food.

Haru thought it would be more relatable to Korean ghosts than to put in traditional sauce.

Set steak and grilled vegetables in a white, round restaurant dish, and serve with mashed potatoes.

Then pour the wine-colored sauce over it.

"Wow, I made it, but it looks really good."

A plate of elastic-looking steak was made in a snap.

Looking at the clock while plating leisurely, the remaining time is about 3 minutes.

Yoon Byung-jin, who chose a slightly complicated sauce, sweated and heated up the last minute spurt.

Just as the patience of the ghosts was about to run out.

Ding!

The time has come to 12:30 as promised.

Ugh, I'm going crazy!

Hurry up and feed me. How hard it was to smell this killer smell for half an hour.

-Torture doesn't have this kind of torture. CEO Haru. If you don't want to kill ghosts twice, let's start with steak!

Without having to say that Yumi had time, ghosts began to rush in as soon as it was time.

Just like Haru, Yoon Byung-jin, who was busy cooking, finally came to his senses and looked at the ghosts rushing in as if it were amazing.

It was like baby birds waiting for food. Only then did he realize it.

So, one of these is made by President Haru? Both of them smell great. Did he say Byungjin? You're amazing, too.

Is this cream sauce? If it's cream, my eyes will turn. We're lucky today!

I heard from other ghosts that you're a great chef. Really? Maybe it's because the boss is Haru, but there are a lot of chefs coming.

Yoon Byung-jin's dish finished with bacon cream sauce and seasoned red pepper paste steak after finishing sirloin steak.

So it became the tasting time that ghosts had been waiting for.

They had two plates of steak in front of them.

"You all know the rules, right? One of the two was made by me, and the other was made by Chef Yoon Byungjin. After you enjoy your meal, please write down what was better on the paper."

As soon as Haru shouted okay, the ghosts started pushing forks and knives.

Ghosts who eat their meals in a row with exclamations that seem to have been worth waiting for.

I think it'll be a point of contact. Haru was about to taste Yoon Byungjin's steak.

"Wow……"

-Wow.

Yumi and Choi Han-seok, who put them in their mouths first, responded.

Yumi, who opens her mouth as if she is in heaven, and Choi Han-seok, who looks at Yoon Byung-jin unexpectedly.

Choi Han-seok's face was written like this.

You've got more cooking than I thought.

However, Chef Yoon only shrugs his shoulders a little as if it was something he had expected.

Haru also cut a perfect medium rare steak and dipped it in bacon cream sauce.

Then, I tasted it with pickled chili pepper.

"Wow."

For a moment, the star seemed to burst in front of my eyes.

Perfect balance that makes your eyes flash.

And crucially, it's so full that I don't understand why Choi Han-seok criticized him like this.

Trying to suppress instinctively rising thoughts, this time he had a bite of his own steak a day.With sous-buds, you can use a knife and put a little bit of strength on it. It's a tenderloin steak that's cut off.

The combination of relief and source was of course an illusion. The mashed potatoes served with them were also savory and well matched.

Delicious food. But.

"I'm in trouble."

With your hands on your conscience.

"Chef Yoon Byung-jin's is more delicious even if I eat it."

I'm really going to wash the dishes at this rate.

The day swallowed my dry saliva.