#dinner;

Jaejoong is quick--it's colder inside the market than outside and he's eager to get everything together. Taking out his phone, he goes through the notes and finds the grocery list, it's not too long--mostly vegetables, but ginseng is the one he put  a lot of exclamation points next to so that he wouldn't forget to pick up some along with some other herbs. He makes sure to buy a few packs of cigarettes and another case of beer at the corner store on the way back home, knowing his master was down to the last in both the drawer and the fridge when he went to fetch for them the last time. 

He knows that Yunnie is good with his broths at least he knows from the stews he's been making them lately--the last one he had made had been really good and he figures leaving that to him would not only make this easier on the both of them, but really make the rest of the food shine. With the anchovies, dried seaweed, hot pepper and green onion, the smell makes even his mouth water as he rinses pre-cooks the handmade noodles from the night before, knowing they'll quicken the second course so they wouldn't have to wait too long, and rinses the vegetables in cold water from the sink.  Cutting off the stalks, he bins them and cleans the mushrooms, watercress and chinese brocoli and bok choi before separating them so they're easy to eat and plating them in a large serving dish. He takes some of the broth for the soup and replaces the water for the rice, knowing that the grains will soak it all up nicely. 

It's the dipping sauce that's the easiest for him to make, making sure it's salty and sweet enough without using too much soy sauce--he likes things overly salty and spicy, sour like his mother makes the kimchi, but he knows that he should cut down on it sometimes. When the rice is finished, --it 's a forty-five minute wait, but he doesn't regret using multi-grain and mixing it with some plain rice either-- he plates it like everything else, chops and adds some kimchi, soy sauce, sesame oil before he cracks a raw egg on top. He almost wishes he could eat it now, there's nothing like a good fried rice dish but he places everything out in the dinning area with the hotpot waiting, ready to boil. All that's left is the beef-- he's glad they decided to go with the thin rib-eye too instead of pork,-- it'll cook easily in the broth, but he remembers that their Master quite enjoys some good quality steak.