It is a Korean restaurant that deals with Korean food, so you must cook Korean food.

    One day I wanted to tell you that it was obvious, but it wasn''t.

    In the first place, Haru''s restaurant system itself is French, called "fine dining," and as in oral fairy tales, there is no reason to give up the advantages of fusion.

    Therefore, the same goes for Park Joo-hyuk and Yoo Jung.

    I''ll play it once in Korean food, then in fusion, and then in fusion, I''ll play it''s a fusion.

    "Crocket."

    "Crocket?"

    "Sweet potato cream croquette, I guess."

    Cream croquet with almond milk. The word put a question mark on the youngest chef''s face.

    It''s hard to imagine what kind of dish it is.

    One day, I was absorbed in cooking without answering.

    Mash the well-boiled sweet potatoes finely and knead well with almond milk.

    At the same time as the sound of flapping was heard, the savory aroma of almond milk and the sweet scent of sweet potatoes were mixed.

    Almond milk is also a pretty good ingredient, although it is usually rarely used.

    People who can''t drink milk can just drink it. It tastes similar to milk, but it didn''t have a drop of milk in it.

    Yes. Almond milk is named milk, but it doesn''t contain milk. It''s just water for almonds.

    Of course, it''s amazing that you can use it as a dish similar to milk.

    ''Put the oil on it and bring me some starch.''

    "Starch?"

    "Bring it for now."

    "Yes, yes!"

    The youngest began to flounder a little. In a way, each of these parts is exactly the same as the previous day.

    Add almond milk to mashed sweet potatoes and bring to a simmer over low heat. If you look at it like this, it''s just sweet potato soup.

    Most chefs probably thought of this dish from the time Haru ordered them to buy sweet potatoes.

    It''s a simple dish that''s easy to digest, and you don''t like it. But one day goes a step further.

    Like this!

    "Ohhhhhaha.

    After mixing sweet potato starch well in water, the concentration began to be adjusted by adding starch water little by little.

    Gradually the soup began to become viscous, and in less than a few minutes it became one body.

    A day stirs with a spatula and the whole thing moves together like a dough.

    Season a little with salt and sugar, finish with a little butter and turn off the heat.

    Put all the dough on the wrapped cutting board and use a spoon to take it off little by little.

    "It''s good to put it in the refrigerator once and cool it down, but we can''t help it now. We don''t have time, do we?”

    "So you''re going to make it smaller, right? It has to be small to cook faster. Also, eggs or flour won''t cook when you coat it with batter."

    "Oh? That''s correct. You''re more tactful than I thought.”

    "Oh, thank you, head chef Haru!"

    It was a day when I was surprised by the youngest member who got the answer right as if it was natural, but he continued to cook as if nothing happened.

    Shape dough into small pieces, then flour and eggs. Then use a blender to coat with finely ground bread crumbs and knead.

    I''m done cooking now.

    Fry well in oil at not too high temperature so that the dough does not go bad, and turn tomato sauce, which is used as a pasta sauce, to serve as a single dish.

    Normally, I would have sprinkled cheese on it, but the purpose of this dish is to make it palatable.’The last lethal move of the day. And it''s something I''ve learned while traveling.

    "……?! Huh?"

    I put a lot of Greek yogurt in it.

    The youngest chef opened his eyes wide, saying he had no idea.

    Other chefs glanced at the day, perhaps because it was an unusual recipe.

    Sweet potato croquette with almond milk, tomato sauce, and finally sour Greek yogurt.

    Haru is a secret appetizer made for his senior''s girlfriend.

    "Can I have a fork?”

    "Oh, yes, yes, here."

    "Oh, come on."

    "……What? Did you hear that wrong?"

    "Oh, come on. Aren''t you curious about the taste?”

    I couldn''t just let go of the youngest who had been helping me through the day with bright eyes, so I decided to share a bite to satisfy my curiosity.

    Carefully, ah, let''s put a croquette of sauce and yogurt on the youngest who opens his mouth.

    "Oh, what?"

    Like an electric shock, he''s walking backwards in shock.

    It was a day to scold him because he reacted too much, but when I looked into his eyes, I thought it was not a lie. I was really surprised.

    "What''s that reaction?"

    "No, I mean. Honestly, I don''t know if this makes sense. I watched the chef cook and brought all the ingredients. There''s a taste that you can just think about."

    "That''s true. ''Cause we''re chefs."

    "That''s right, but I''m surprised. It tasted so different from what I imagined. It''s a food ingredient that everyone knows, and it''s made with a recipe that everyone knows. The taste and nuance were so unimaginable...….”

    The youngest member who makes up words like a ghost.

    If I were like this, I would have been told to die by other seniors, but now everyone seems to be falling for it because they know that the day is meant to be like this.

    It was ridiculous in the old oral fairy tale. Around the time I thought maybe I wasn''t being too nice.

    "Thank you, Chef. Seriously. I came here to learn a lot, and I really do."

    "……what, that''s fine."

    The youngest bowing down. A smile stood around Haru''s mouth looking at him.

    The finished dish was nicely plated with an elongated plate.

    Holding the bowl, Haru headed directly to the seat where Park Joo-hyuk and Yoo-jung were.

    "Here''s the special, sir."

    "Oh, my God, Haru. Why are you making such a thing? You can just give me what you have. I''m sorry……."

    Park Joo-hyuk is scratching his head as if he was embarrassed by unexpected gifts.

    Yoo-jung, who gave her a laugh, nodded and quickly scanned the table.

    ''As expected.’

    And soon a small sigh rose from his chest.

    Sure enough, more than half of the "Amuse Bush" of the first oil rig was left.

    Fine dining, such as restaurant home-cooked meals, serves three to six bite-size dishes called "Amuse Bush" before appetizers are served.

    In short, it is an appetizer for an appetizer.

    It was the first dish to be served to customers who visited the restaurant, so it was also a really important dish to appeal and explain the restaurant.

    But the well didn''t finish eating. Of the total four amuse bushes, only two were eaten by her.

    It''s not because it tastes bad. Indeed, Park Joo-hyuk''s stomach was small and his fire extinguisher was weak.The reason why I didn''t finish eating must be because Park Joo-hyuk told me to eat a little bit of the food that will come out later.

    It is a consideration of its own. I couldn''t help but feel heartbroken for the chef.

    But it''s okay.’

    But one day I didn''t worry too much. One reason is that I was confident.

    This dish. It is an unnamed dish because it was conceived on the spot, but I had no doubt that Yoo-jung''s tight fire extinguisher would be able to revitalize it.

    "Chef Park Joo-hyuk must have tried many things, so it''s not normal."

    There are many dishes, such as fresh lemons and appetizing salads, but there is one reason why I chose croquettes that are even fried for a day.

    I''m sure Choi Hanseok has done everything else.

    He is Choi Han-seok with the best cooking skills in Korea.

    I''m the girlfriend of a Michelin 3-star head chef, and I''m sure you''ve tried all the appetizing dishes you can think of within common sense.

    And yet it has not been fixed. It didn''t work.

    So one day approached a little differently. Rather than stimulating your appetite, try to loosen up your blocked insides.

    "I purposely brought a small amount. I heard you can''t eat a lot. So just try a little bit."

    "Thank you……Chef."

    "Thank you for your concern, Haru. But this is interesting Is it croquet? But the sauce on top...…. ohhhaha.

    "It''s made with sweet potatoes, but you''ll know when you try it. Then I''ll leave you alone."

    You can''t disturb a couple''s time. I put down the prepared food and quickly left.

    I don''t have much to worry about now. It''s over as long as you continue the regular course.

    But one thing.

    "……What are you doing now?"

    "No, chef. I mean, it''s, it''s just."

    "Our youngest keeps saying she''s amazed. I was curious about the taste, so I wanted to taste it, but it was so good. I''ve been eating like I''m possessed."

    "I''m sorry. I''m so sorry."

    No matter how much time you have since the break time, the chefs ate all the leftover croquettes when they returned to the kitchen.

    It''s amazing that they don''t burn their own dishes or make mistakes.

    Seeing grown-ups secretly eating food and pretending to be innocent somehow made me laugh.

    "I''m going easy on you just this once. Let''s get caught again next time. Anyways. Then you''ll be real!"

    "I''m so sorry. This won''t happen again. Of course!"

    As soon as I got an apology and was about to wind up like that.

    It happened again.

    A server approached the kitchen, called the day carefully, and said this.

    "Chef, do you happen to have a special meal for the guest at table three? Do you have some left?"

    "Special? Oh, yes, yes, that. There''s nothing left. Someone ate it all. But what''s going on?"

    Are there any more dishes left? In other words, someone ate it up.

    Which means you want even a little more. It''s a surprise. Haru''s shoulders were up and down. because

    "It''s so delicious that I want to eat a little more...… you asked me if I could place an additional order. Table three guests, please.”

    "Have you seen the plates? Was it all empty?”

    "When I first saw it, I thought the empty plate was just served. You''ve emptied the rest of the AMUSE BUSH.""……Wow. Tell them to wait a little longer. I''ll make a new one and go."

    It worked better than I thought.

    He hummed back to the kitchen and rolled up his sleeves again.

    Taking the ingredients out of the cupboard one by one, I brought a small bottle with me.

    "As expected, it could be used like this."

    The spice of the underworld. Goods from the underworld.

    One day I knew a lot about the hidden usage.