All language subtitles for 4 Wheeled Restaurant.China.E03

(4 Wheeled Restaurant: China)

(On–Site Spot's
next sellout story)

(This time is spicy jjambbong)

(They started selling jjambbong
on the same spot as yesterday)

(They started selling jjambbong
hopefully)

2 bowls are served.

Our business is failed today.

– It's spicy.
– It's spicy.

It's spicy.

Then, let's exclude chili powder.

– Clear...
– White jjambbong.

– Like oyster jjambbong.
– Right.

(Jjambbong is evolving
into white jjambbong)

(Hah)

(I like white jjambbong)

(Evolution of On–Site Spot
doesn't end yet)

(Apply jjambbong and make jajang?)

Seafood jajang.

(On–Site Spot's new menu, white
jjambbong and seafood jajang)

(It'll be released after 1 second)

It was surprising yesterday.

I feel
we're working normally today.

It's not bad.

Yesterday was too busy.

It operates as a restaurant.

– Right.
– Like some tables come and go.

That is what I want.

Leisurely and exciting working.

We can clean here when we're free.

(Cleaning a trash can)

(Filling sauce)

(Cleaning the kitchen floor)

(Filling broth)

(Changing meat broth)

(Pushing)

We have jajangmyun and jjambbong.

Like Shandong, Korean jajangmyun...

These are all you have, right?

Yes.

Let's eat one jajangmyun.

One jajangmyun, please.

(He ordered jajangmyun)

One jajangmyun.

Let's sit here.

This is a side dish.

Thank you.

Thank you.

I spoke Korean just now.

Amy.

Say thank you in Korean

when he comes again.

By the way, where's Huhu?

(I'm coming now)

(A maximum speed is 2km)

(One, two, one, two)

(Taking 1 minute)

(Taking 2 minutes)

(Taking 3 minutes)

(Daddy)

(I came)

Come and eat.

I'll eat.

(I take my chair)

Mom.

(He needs help for having a sit)

Did you order jajangmyun?
Jjambbong?

Jajangmyun.

(Let's stir–fry seafood jajang
after a long time)

(Stir–frying gathered vegetables
at once)

(Making space)

(and adding meat oil)

(Putting chunjang
and stir–frying it)

(and seasoning soy sauce,
oyster sauce, and sugar to taste)

(Putting blanched squids)

(Adding starch
and stir–frying it lastly)

(Black jajang sauce is done)

(Passing on the noodles)

(A ladle of fresh and hot jajang)

Jajang is served.

Okay.

– Here you are.
– Oh, thank you.

I'll taste if it's good.

Is it good?

Try it.

It's mixed with Chinese taste.

(One big bite)

It's mixed with Chinese taste.

Here's a squid, Amy.

Do you want to eat a squid?

Ah.

What are you going to eat?

Do you want to eat pork?

Here, daddy.

(I want danmuji, please)

Gosh, it's too much.

It will be too salty
if you eat much.

(One word is enough
when he's eating)

(One more time)

(Get me off)

(Give a sign 2 times
when getting off)

(Don't run)

(Okay, father)

(Gently)

(He looks like an old man
walking through a town)

(Ah, ah, Today is a fine day)

(Ctrl V, Ctrl C)

Hi there.

(Smile)

What's your name?

Say hi to him.

(Following him)

(Ah, I'm shy)

(2 men are walking toward a truck)

(Stop)

[tvN Asia ver.] 4 Wheeled Restaurant: China E03
Ripped & Synced by ordinaryguy92

(2 men are walking toward a truck)

(Stop)

(Those men)

Huh?

Ah!

Okay?

Jajangmyun.

(They order jajangmyun
like they already know them)

2 jajangmyun.

They digested and came back.

2 jajangmyun.

– When do you close?
– About 8 o'clock.

I'm full, but I want to taste it.

You're not hungry yet.

That's why I asked you
when you were going to close it.

Yo, you can do it.

I'll come back later.

(They thought they just said
like that habitually)

(The loyal men really digested
and came back)

(Thumb up)

They said they would walk around
to digest and really came back.

(Thankful and happy)

2 more jajangmyun.

(Record it on an order sheet
meticulously)

We should sell jajang for sure.

They digested in 20 minutes.

(Cool)

Jajang is served.

Okay.

Wait.

– Thank you.
– Thank you.

It's not bad. It looks good.

I liked jajangmyun
a long time ago.

This Korean jajangmyun.

I haven't eaten jajangmyun
for a while.

I've eaten it
in Yanbian many times.

Ah.

(A jajangmyun mania is tasting it)

It's delicious.

(It was a good idea
to digest and eat it)

When I was in Yanbian,

there was a restaurant
called Sinnu,

and its jajangmyun was
so delicious.

There's no potato.

There should be
some cooked potatoes

in Korean jajangmyun.

(He knows Korean jajangmyun)

Oh, it's beautiful?

What?

The sky is very beautiful.

(It's time to get dark)

The sky is becoming beautiful.

Wow, look at that.

(Admiration)

(The sky is dyed
with pink entirely)

(The customers
who are eating, Glancing)

Wow, look at the sky.

The sky is very beautiful today.

Right, look at that side.

Wow.

(Pink cloud is flowing
like a wave in the sky)

The sunset is coming soon.

It's very beautiful.

(So what? Oh my tooth)

Why don't we have a free time
for a moment?

(He's taking a rest
with a selfie already)

(Let's see)

Wow, the sky.

I'll take a photo for you.

A little bit.

Over here.

(I'll move as you want to
take a photo, my pupil)

You don't need to go far.

Gosh, we're taking a selfie
as the business is not going well.

(Then, making a cute pose)

Oh, it's a nice picture.

(Name of work, My teacher
like the beautiful sky)

Look at the sky.

(Something comes into her mind
while mixing jajang)

There's no tangsuyuk.

What?

There should be tangsuyuk
with jajangmyun.

(Tangsuyuk,
it will be released soon)

One?

(A couple will share
1 bowl of jajangmyun)

Here's jajangmyun.

I will give one more bowl.

I think they'll share it.

Here's a bowl.

Use one more bowl.

Thank you.

(But)

(It's not 2 people)

(1, 2, 3, 4)

(It's a big family with 4 members
including a kid)

Let's try Korean jajangmyun.

(Slurp)

It's delicious.

– Is it good?
– Delicious.

(They say it's delicious)

(The manager was watching them)

(He wants to increase sales)

What's your name?

Wang Xiaoman.

(Turning his head, He's a shy boy)

Please sing a song for me.

3 bears. 3 bears live in a house.

(So nervous)

(It's shy to tell my name,
but sing a song?)

Oh, he's so cute.

Very cute.

(Running away)

I think he's shy.

A baby is always cute.

There's a glim.

Here's a glim too.

My grandson likes a glim.

(The grandson likes a glim
hung on a truck)

(Kyung–hwan
is singing a song this time)

A glim, glim, glim, glim.

Move like this and order more
when you get hungry.

(He's more excited)

Order more.

(Manager Heo's 2nd kid strategy)

I like it. I like it.

(Interpretation, As you move
this much, order one more)

Gosh, it doesn't work.

I played with him this much.

(He said like that,)

(but is singing a glim song
for 10 minutes)

Why did it become a playground?

(Kid 1, Kid 2, Kid 3, Kid 4)

(They were all led
by Manager Heo and came)

Kyung–hwan
is good at playing with kids.

Oh, that baby is so cute.

(Among others,
a girl is catching attention)

(with her preposterous hairstyle)

Nihao.

(She says hello
to an unseen table)

She says hello to you.

(She walks slowly with her
one hand clasped behind her back)

(Surprised)

Whose baby is she?

(Hehe)

Hi there.

1 jajangmyun?

(Sociable girl and mom)

(She ordered 1 jajangmyun)

Let's have a sit here.

Look at her. She's so nice.

She's older, right? 1–year–old.

She's 22 months old.

Oh, she's not older.

(Her age is the prime
of being loved, Chu, Chu)

Do you want to eat quickly?

Yes.

Here's jajang.

Wow, it's our noodles, Maomao.

– Thank you.
– Thank you.

Shall we give an empty bowl?

A bowl for a baby?

(He served a bowl
to take food for a kid)

Very good. You're so considerable.

Thank you.

Wow.

Do you want to eat?

– I want to eat.
– Do you want to try?

– Yes.
– Sit down well. Don't fall down.

– I'll eat.
– Later.

Wait a minute.

(Before having a bite,)

(she's blowing it)

(Having a bite this time)

Is it yummy?

(Nodding her head)

Is it yummy?

Oh, you eat nicely.

Mom.

– Why?
– It's yummy.

It's yummy.

Yummy?

Clap if it's yummy.

(Clapping, I clap generously)

(Hehe, Smile is a bonus)

You're so cute and eat well.

(Chu)

(At that time)

Nihao.

(Another family
is having a seat silently)

Isn't that a guy again?

– Right.
– Taiwan...

– Yes...
– He came with his family.

He said
he wanted to eat jajangmyun.

(2 hours before)

(Manager Heo
found the customers coming)

Our food
is Korean Chinese cuisine.

I know him.

(Flustered)

Someone came here.

Nihao.

How many days do you stay here?

We visited Yantai for a holiday.

It's the last day of business
here today.

That's so sad.

It's delicious.

I have eaten it before.

(Interpretation,
Go around the city to digest)

(and come to eat)

I've lived
in Yeonhui–dong in Seoul.

Oh, Yeonhui–dong?

(It turned out Taiwanese family
lived in Seoul)

(and migrated to China)

We want to eat jajangmyun,

but we already ate
skewered food for dinner.

(It's sad
but they just left finally)

(They came back as they wanted
to eat Korean jajangmyun)

Bring one more chair.
Oh there're 2 chairs.

(A brave big granddaughter)

(Overlap 2 plastics chairs)

Oh.

(It's a piece of cake)

– How many?
– 4 jajangmyun.

4 jajangmyun.

2? 4?

4 bowls.

(He couldn't believe his ears as
it's a bulk order after a while)

(Kang–woo is excited as he takes
out new noodles after a while)

(Put a lot of noodles generously)

I think it's enough.

Let's make it delicious.

They suddenly
want to eat jajangmyun.

(Light a new fire)

(Pour new oil too)

(Taiwanese grandpa
joined belatedly)

Hi.

4 bowls are enough, right?

Yes.

(Manager Heo
is serving a side dish first)

I told them about this

and they stopped
eating skewered food.

They only wanted jajangmyun.

– Say thank you.
– Say hello, nihao.

What's your name?

What's your name?

(I'm shy)

A shy guy.

(I'm not a guy but a girl)

Xienxien,
danmuji is your favorite food.

(I'm still angry)

Here's danmuji, Xienxien.

(I endure it and eat
as my grandpa gives me)

(But, her eyes are still sharp)

(Meanwhile, Kyung–hwan)

I think

that Taiwan team is a chef.

Really? Then...

Onion, please.

– Did you put it?
– Yes.

(Not interested)

No?

(I don't know)

(No matter he's today's Michelin
Guide, I'll make it deliciously)

(Put pork and onions on a wok)

(and stir–fry thoroughly)

Nihao.

(When customers
showing interest come)

Oh? I should show a fire show.

(When he pours
a ladle of soy sauce)

(on stir–fried onions and pork,)

(fire is spreading splendidly)

(That's our jajang)

(That's our jajang
we're eating now)

(A family customer
orders one jjambbong)

(Oh, I should take a photo)

(It doesn't end yet)

(Put
various vegetables and squids)

(One more fire)

(Fire taste will be penetrated
into vegetables and squids deeply)

Fire show.

Lee Yeon–bok.

(He's smiling
and putting hwangdujang)

(on a wok
and will stir–fry thoroughly)

Fire spreads well
as there's a lot of quantity.

I'll stir–fry jajang a lot.

(Scoop a ladle of
the most important chunjang)

(Put it on a wok
and dissolve it well)

Taste it.

(People were gathered a lot
in front of On–Site Spot already)

Oh, the customers
are coming due to fire.

Because the smell is spreading.

(Put sugar, oyster sauce,
and chicken stock)

(Stir–fry to get seasoned well)

(Balance concentration
with starch)

(Black Korean jajang sauce
is done)

(Meanwhile,
taking out cooked noodles)

(and put jajang sauce on them)

(Put a cucumber garnish lastly)

Here's jajangmyun.

Thank you.

Let's share 1 bowl together.

No.

Then what should we do?
Give one bowl.

Can I have one bowl, please?

(Fast delivery)

Thank you.

(Everyone has 1 jajang each)

(Except me)

(A grandpa is tasting first)

(He's nodding his head
as soon as he eats)

Is it good?

Yes.

(And, one big bite again)

Umm.

(This is a taste of Korean
jajangmyun that he misses)

(The granddaughter is inhaling
after listening to her grandpa)

(Slurp)

It's very delicious.

You can eat danmuji
using a hand. It's very yummy.

(It seems she stands up
to eat danmuji after listening to)

(her mom, but she puts
an onion into chunjang and eats)

(Yum, yum)

It's very delicious.

(Slurp, a grandpa)

(Slurp, a daddy)

(When a grandpa eats
one more onion)

(and a mom eats one more danmuji,)

(danmuji is exhausted)

Go and tell him to give more.

He will know if you refill it.

I need more. I need more.

(She still sits
on the edge of her seat)

(My grandpa can go
if it's very easy)

(She forcibly tries to refill
danmuji finally)

(She is approaching him bravely)

I need more.

Oh, okay.

(They sent her
but everyone is watching her)

(She successfully refilled
danmuji confidently)

(Good, she's my granddaughter)

How old are you?

7.

(Refilling danmuji was the biggest
challenge in her 7–year–old life)

I told him well
and I got a question too.

Good job, my granddaughter.

The atmosphere is good at night.

Right. It's cool...

A light breeze is blowing too.

(Thanks to a smell of jajangmyun
moving on the wings of the wind,)

(in front of a truck
became crowded with people)

Oh, they are coming.

People are gathering.

(Then,
gathering vegetables in advance)

One each, please.

1 jajangmyun and 1 jjambbong.

(4 tables are full already)

(2 jjambbong, 1 jajang, 1
jjambbong, 1 jajang, 1 jjambbong)

Gather vegetables
for jjambbong first, Eun–su.

– I did it.
– Jjambbong.

Then, if I make quickly...

(Light fire to a new wok)

(Pour new oil a lot)

(Crushed ginger and gathered
vegetable that Eun–su did)

(Stir–fry it thoroughly
to make a fire taste)

(Season it with soy sauce)

(Put broth and boil it)

(Eun–su prepares seafood
for jjambbong in advance)

(She's waiting for the chef
to season it with oyster sauce)

– Shall I put them?
– Yes.

(Drop seafood in perfect timing)

(While a large quantity of
jjambbong is being boiled,)

(Taiwanese family was watching it)

Let's order one more jjambbong.

Let's order one more.

We would like to order
one more jjambbong.

Jjambbong? One?

(4 jjambbong
including an additional one)

Here're noodles
for jjambbong, chef.

– 2 jajang is served.
– I can do it.

(The kitchen is in perfect order
without the chef's order now)

(Pour jjambbong soup)

(on plates side by side)

3 shrimps each.

Okay.

(Abundant 3 bowls
of white jjambbong)

(are done with 3 shrimps each)

Jjambbong is served, Kyung–hwan.

Okay.

Can you take out one bowl?
I will put it more.

Just put under it.

(A sous chef is overlapping
a bowl for Kyung–hwan)

(not to get burnt
as he carries it and runs)

One jjambbong is served.

Okay.

(Table No. 3, 1 jjambbong)

Thank you.

(Table No. 1,
1 jajang and 1 jjambbong)

(Table No. 2,
1 jajang and 1 jjambbong)

(He already made
one more white jjambbong)

(He delivered all the menu
including Taiwanese family)

Wow.

Wow.

(Eating a squid first)

– Is it good?
– Yes, it's good.

(She gives it to her mom)

(Shaking her head)

(Yum)

Umm.

A shrimp is fresh.

It's good.

This shrimp
is very tasty. Try one bite.

(Shaking his head,
He obstinately refuses it)

(Then, a grandma eats it)

It's a reasonable price.
There're 3 shrimps.

(Most tables)

(are interested in seafood
in jjambbong)

(This table)

(A person who had eaten it knows)

(The soup is real in jjambbong)

Wow.

Honey.

(A taste of soup is amazing)

You must try the soup.

(She tries it after hearing
from her husband)

It's not so spicy but tasty.

(6 people lift a spoon
instead of chopsticks)

(He drinks it with a bowl)

(Drink until the last drop)

(A grandpa
is going somewhere with a bowl)

I want more soup
as it's so delicious.

Okay.

Let's think the soup
is super delicious.

(Shy)

(He boils
the refilling soup readily)

(It's a new one
except for noodles)

Refilling soup.

(Refilling jjambbong that you
requested is served)

Thank you.

(At that time, a hungry boy
and mom were next to them)

Which one is more delicious?
Jajangmyun or jjambbong?

Jjambbong.

We were from Korea
and missed this taste.

Are you Korean?

No.

We've grown up there.

We visited here for a holiday
and ate Korean food,

but every food was disgusting.

There's a lot of Korean food
in Yantai.

It's all disgusting.

When eating jajangmyun
and jjambbong here,

I realized it's real.

They said jjambbong
was more delicious.

Jajang is not bad.

– But jjambbong is...
– It hits the spot.

But,
kids may like jajangmyun more.

(It's 8:30pm now)

When did we come here?

5?

Yes, we met there at 4:30.

Today was like a swordlike day.

Let's finish our business now.

– Okay.
– Shall we finish it?

Yes.

Turn off the light.

Alley–oop.

(He brings a rubbish bag)

(and clears a water bottle
for noodle broth)

(Eun–su washes a wok hard
to the end)

(But, she's not lonely
as Kang–woo helps her)

(A sous chef
is cleaning a sink neatly too)

(While a kitchen team
is cleaning a kitchen,)

(it's time for this girl
who ate 10 danmuji today)

(to go back home)

(The manager is folding a table)

(Twist)

(A table is not folded well)

(Kang–woo came down to help him)

(Whack)

(Décalcomanie)

(The 2nd day of business
is finished)

(Let's do our duty though
it's tiring, Calculation time)

Did today's Michelin Guide

come today?

Isn't the man with the mustache?

The one who ate jjambbong
in the beginning.

(Do you remember him?)

(Last week, a fine guy appears)

(with fluttering mustache
with this music)

(Glancing)

I think that mustache man
is a chef.

(He showed off
wide cooking knowledge)

(He made Yeon–bok nervous
as soon as he appeared)

(He's the 10th master of noodles
in Shandong)

(He's CEO
of a noodle processing company)

(called Bogsan Myunsik)

(He won internal and external
of various Chinese contests)

(The Chinese noodle chef
in the Culinary Institute)

(Cheuan Fujian)

Which jjambbong did he eat?

– Did he eat white jjambbong?
– No, the spicy one.

– There was no jajang.
– In the beginning.

Oh, it was the beginning.

I expect that he appreciates it

with a cool head.

Jjambbong was good.

It was a bit spicy,

but I can taste the seafood.

It was good in general.

The chef's cooking skill
was also flawless.

(So, what is the final point
of today's Michelin Guide?)

(2 stars)

He gave 2 stars.

2 stars are satisfactory.

2 stars.

It means he wants to visit
and eat again.

That's a relief.

(The grades of the 2nd day
in a fisherman pier)

(Taste 4.5, Service 4.87,
The total 9.37)

(Sales 1,050 yuan,
Got incentive 50 dollars)

(The lodge
that night after business)

(It's 10:57pm now)

Is it over?

Yes.

When jjambbong was not sold,

we decided to

sell jajangmyun unbelievably.

Selling jajangmyun unbelievably

was so cool.

Who put coke here?

The fridge is small.

(The ingredients
are always first to Yeon–bok)

(We can take a rest
after cleaning up these)

(When Yeon–bok
is working in a kitchen)

(Tired)

(3 pupils are cleaning up
the leftover ingredients)

(It's 11:58pm now)

(They're still cleaning up)

Thank you for your hard work.

(It finishes
at almost 1am finally)

(Yeon–bok's room after work)

(Drinking soybean milk)

(Drinking)

(Drinking)

(Oh, it's good)

(Drinking again)

(Meanwhile, Kang–woo
goes to a bed right away)

(Plunk down)

(Laying on the bed)

I should wash before sleeping.

(He's so tired)

(His tiredness
is conveyed from his butt)

I should wash before sleeping.

(Clean zombie, Kang–woo)

(Next day)

(Fresh morning)

(with the clear sky
and a cool breeze)

(What's today's menu?)

(Crunch batter)

(and sweet and sour sauce)

(Tangsuyuk)

Surprisingly,
there're not many crunch

and deep–fried tangsuyuk in China.

When tangsuyuk was sold in Korea,

there was
a war of deep–fried tangsuyuk

to compare
which restaurant was crunchier.

There was also a fight
for dipping and pouring.

Korean Chinese legendary,
a war of deep–fried tangsuyuk.

It was a battle of crispness
to fight

for an identity
of Korean tangsuyuk.

Tangsuyuk is putting
sweet and sour tangchu sauce

on fried pork.

(Tangsuyuk, Tangchuliji)

(Guobaorou, Guraoruu)

Though the name is different
for each area,

it's a universal Chinese food

which can be seen
across the nation in China.

But, there's a unique feature
of Korean Tangsuyuk.

It's crispness.

Korean tangsuyuk
was recreated to maintain

a quality of deep–fried food
as a delivery culture

and match Korean's taste
who likes a crispy texture.

Can tangsuyuk's crispness

capture Chinese taste?

(The master
Lee Yeon–bok's tangsuyuk recipe)

(It's only released
in 'Restaurant on Wheels')

Meat for tangsuyuk.

(The first one is cutting meat)

(Tada)

(Separate
a fresh pig's leg quarter)

(from fat and lean meat)

(The master's hand)

(separate fat
and lean meat in an instant)

(Cool)

(Only this lean meat
will be used for tangsuyuk)

When cutting meat for tangsuyuk,

there's no fixed angle.

So, you should decide
an angle yourself

and cut it.

Cut off one piece each.

Pork is very fresh.

Oh, there's foreshank.

(He knows the part at a glance)

What's that?

It's a leg of meat.

It's chewy.

When strengthening here,

the middle part is like this.

I can see the tendons obviously.

(The shape
would be like this originally)

(Like Kyung–hwan's thigh)

It's more delicious
when it's boiled.

(But, it's also delicious
to fry it)

(It's not the steak)

How many servings are these?

I think it's about 20 servings.

Shall we write there?
20 tangsuyuk, limited sale.

(They plan a strategy
of a limited sale)

A twist is it could be attached
until the end.

I wish I can sell just this.

(20 servings of meat
for tangsuyuk are prepared)

Tree ear.

We should soak it quickly.

(The next one is preparing
vegetables for tangsuyuk sauce)

(Prepare a tree ear first
as it should be soaked)

(2 handfuls of dried tree ears)

Those will be swollen a lot.

(Adjust quantity
as it will be swollen a lot)

(Swollen tree ears)

(will be used for tangsuyuk sauce)

(It's about being swollen)

We should slice a carrot too.

Sure.

(Slice a carrot and cucumber
in a trapezoid shape)

(Shred an onion)

(Finished preparing ingredients
for tangsuyuk sauce)

For tangsuyuk dough...

Sweet potato.

I will use a sweet potato.

(What's a golden ratio of
Lee Yeon–bok's tangsuyuk dough?)

We need sweet potato starch 70,

potato starch 20,

and corn starch 10.

(No flour, put only starch)

You put different kinds of starch.

(Put water
in properly mixed starch)

Soak it in water

and wait until it sinks.

(Mix it well until it becomes
a milky color like this)

(But, the last stage is left)

(It is...)

People who watch this program
to the end

can learn
the exact ratio of tangsuyuk.

(The staff didn't ask him
to do it)

I'll show you everything today.

(He puts meat on his body
and walks out coolly)

(It seems we should release it
after 60 seconds)

(But, it will be released
in 1 second)

Pour only the water.

(Starch sinks gradually
as times goes by)

(Water becomes clean)

(Can you see the water
separated from starch?)

(Pour every water)

(Whip an egg and put it)

Put enough cooking oil.

(Gushing)

(Should we put that much oil?)

You may think meat eats oil

if I put it this much.

But, it spits out when frying it.

(It spits oil out when frying it)

(and becomes crunchier)

(Mix starch,
egg, cooking oil well)

(Then, it becomes like this)

If it's thick...

(Balance concentration with water)

That's it.

(It's complete
with this concentration)

How can I say?

It's like a bit melted cheese.

Or fondue or mayonnaise.

(Refer to it)

(Tangsuyuk dough is finished)

It's completed.

(Preparation is complete
and a test is left)

Let's test frying dough.

I'll fry a few.

(Frying is started)

Let's just fry and eat it.

We should know how crispy it is.

(His hands become polite
in front of fried food)

A dangerous thing
when you fry food

is that the oil will be spattered

when you throw it
as you're scared.

But, it won't be spattered
if you put it close.

Right?

It becomes crunchier when you
keep putting in and taking out.

(Putting in and taking out
tangsuyuk for crispness)

(Trial tangsuyuk is done,
Soy sauce instead of sauce)

Let's see how it is crispy.

(Crispy)

It's enough.

(Crispy)

(Crispy)

Did you season

starch?

No.

Then, why is it salty?

You dipped in soy sauce.

(Oh, right)

We don't season very fresh meat

to feel that freshness.

I think it's enough, right?

(You can make crispy tangsuyuk)

(if you do like this)

(Then, how can we make a sauce?)

(Put soy sauce in water
and boil it)

(Put prepared vegetables)

(Vinegar)

(Sugar)

(Boil enough for vegetables
to be seasoned well)

(Put starch water
and balance concentration)

(It's simple, right?)

(You can pour and eat it)

(Or, you can dip and eat it)

(Will tangsuyuk work on the spot?)

(Carry a full cooler)

(Carry ingredients seriously)

(It's very heavy)

Why do we have many loads today?

Let's begin.

(Crave for this word, mayola,
It means a sellout)

(He also practices saying sorry
after a sellout)

We did cheer up on the first day,

so the business has gone well.

But, we didn't do cheer up
on the 2nd day.

For a sellout.

(As they do cheer up,)

(we also fly a camera to the sky)

(They go to the new business spot)

(Going to work to recover
yesterday's indignity)

(A raindrop or two start to fall
between dark clouds)

(The business may not go well
like yesterday if it rains)

I feel a bit under the weather
today.

Oh, my. I hung out my underpants.

(His underpants will be wet)

I hope our business goes well.

(It should go well today)

(Cheer up, Team Yeon–bok)

It's here, the back side.

(While driving to a city,)

(they arrived
at a business spot already)

Oh, the location is good.

They took a good place.

(The 2nd business spot,
Yantai University Campus Town)

(It's a distinguished university
in Yantai with a beautiful campus)

(The campus town is
always crowded with students)

(It's Yantai's hot place
like Hongik University in Korea)

(There're many street vendors
like a campus town)

(There're also many food trucks
like us)

(The target group,
students and young people)

(The location is the back door
stairs of Yantai University)

(It's located at
one side of an open space)

(It is seen at a crosswalk)

(The same line
with a rival food truck)

(Here's Team Yeon–bok's spot,
Our truck)

(There's a big department
across from it)

(It's beneficial
to attract customers)

(Will tangsuyuk work in a
campus town in Yantai University?)

(Here's tangsuyuk)

(Restaurant on Wheels)

Okay, the weather is good.

Let's move it quickly.

That one, quickly.

(Fortunately, it doesn't
rain anymore and is windy)

(A rival company is already open)

I'll put them in a fridge.

(Let's prepare for
opening a restaurant quickly)

The right side is the noodles,
right?

(They arrange it under Kang–woo's
direction without Yeon–bok)

Onions.

(They arrange vegetables for
jajang and tangsuyuk themselves)

Let's put cucumbers
and carrots in vinyl.

Shall I put it outside?

(Two of them arranged
ingredients featly)

Fill up water and boil it.

(He pour water for noodles well)

Onions.

(Pick a stalk of an onion
right away)

(Peel an onion hard)

(He quickly peels
and passes 4 onions)

How can I cut it off?

(He's waiting for a command)

(He certainly changes gloves
after work)

How much is it?

It's 18 yuan.

18.

(Team Yeon–bok pointed out one of
the reasons of a depression)

Is it a high price?

Is it due to a high price?

They may consider a price.

A price...

(It's because of a price)

Their face was like

they were not that hungry
to pay that much to eat it.

We increased 5 yuan
for jajangmyun.

I think that made a difference.

I think 20 yuan is expensive.

(Everyone mentioned about a price)

(Team Yeon–bok thinks about
a reasonable price)

(They refer the noodles are about
15 yuan in a local restaurant)

They like number 8.

We decided 18 yuan.

(Jajangmyun is 18 yuan)

How much tangsuyuk should be?

A plate is not that big.

(100–year restaurant in Yantai
is 39 yuan for 1 tangsuyuk)

(On–Site Spot serves 1 portion)

(So they decided the price)

20 yuan?

(20 yuan)

18 and 20.

(Today's menu, Jajangmyun
18 yuan, Tangsuyuk 20 yuan)

Don't think about time and open
a restaurant when water is boiled.

(Open an oil can)

(Pour enough oil in a deep fryer)

(The temperature is 180–degree)

(Washing hands cleanly)

(Put in tangsuyuk meat)

It's not much that I thought.

(Drip tangsuyuk dough on meat)

(Put tangsuyuk
in a hot deep fryer)

(He teaches Eun–su)

As I taught you before...

Who will fry it?

(Team Yeon–bok was thinking about
a person in charge of frying)

(Me, me, me)

(I can do it)

(So, Eun–su is
in charge of frying voluntarily)

(Go for it, I'll do my best)

(It is being cooked with
a delicious sound)

(She makes a smile
and works relaxedly,)

(but starts to focus gradually)

You should be careful, Eun–su.

Yes, I'm fine.

(Detaches it when getting clogged)

(Transfer fried meat in some degree
to one side and finish it)

(See if a concentration of
fried meat gets crispy by sense)

(Put batter independently
here and there)

When you put it slowly,

it will come up.

After some time,

it will be fried to some degree.

Then, you can fry it again.

(Very friendly tangsuyuk lesson)

(Concentration)

(Take it when it comes crisp)

(Remove oil slowly finally)

(Fresh tangsuyuk from
a deep fryer is completed)

(Yeon–bok is scanning a hall)

I'll stir–fry jajang
and let's start a restaurant.

(Announce the start of business,
Yes, sir)

Okay, let's do it.

(He's a bit excited alone)

(On–Site Spot started a business)

(It's 4:30pm,
There's no one like a lie)

(A couple
is walking from a distance)

They came.

Are they passing us?

(We're just passing it)

Are they passing us?

Who will be the 1st customer?

(The 1st customers
on the left side appears)

Is the spot not good?

Don't come. Go away.

(He prevents a dog dung
in advance just in case)

Water is boiled hard,
but there're no customers.

(He's gulping cold water)

(Passing)

Gosh, I want to boil the noodles.

Is our business failed today too?

No, not yet.

No can do.

(Yeon–bok is going to take a step)

(He makes a fire to a wok first)

(He prepares stir–frying jajang)

(While stir–frying
basic ingredients,)

(he is taking a look around
with a sad face)

(A family with 3 members
are coming from a distance)

(Yeon–bok also saw them)

I'll attract those 2 people.

I'll make fire quickly.

I'll attract those 2 people.
I'll make fire quickly.

(He puts onions quickly)

Fire, fire.

Oh, it's delicious. Fire.

Fire, fire.

(Fire)

(He's attracting them with fire)

Do you like jajangmyun?

(Customer, I'll see what it is)

(Temptation of fire)

I think they will eat.

(Yeon–bok's promotion smile)

(But,
they failed to take an order)

That person took a sit.

Who?

(Gesture)

The 1st customer.
Are you going to order?

Order, order, order, order.

(Refer to it for your order)

(Dipping, It's crispy with
bringing out savory of fried meat)

(Pouring: It's soft
with bringing out rich sauce)

3 jajangmyun and 1 tangsuyuk.

I want to pour it.

(3 jajangmyun and 1 tangsuyuk)

3 jajangmyun and 1 tangsuyuk
for pouring.

Oh, it's a good start.

No one is eating.

Because it's too early.

They didn't finish work yet maybe.

It's bite–size food.

I'll eat his cooking
although it's 80 yuan.

(She knows who he is)

He's my favorite man,
Lee Yeon–bok.

It's very hard to meet him
in Korea.

We should book his restaurant
a month before.

I ordered 3 bowls.

Because I will eat 1 bowl alone.

(She draws a line in advance)

Because sundae rice bowl I ate
for lunch was not enough.

(Okay. Too much information)

(Suddenly,
he looks at him awkwardly)

Oh, Xienti.

They're so pretentious.

Can you stop acting?

I'm so happy
as I don't need to line up

as Chinese people
don't know him well.

Who do you like?

That chef.

(A sudden smile)

(A little while ago,
when she made an order)

(Glance)

I did a fire show for nothing.

I should've done a fire show
in front of them.

(He's having one bite of a noodle
to free from withdrawal symptoms)

(Peace)

Wow, the noodles are too long.

It's okay.

The longer the noodles are,
the better.

(He makes jajangmyun quickly)

Oh, it's beautiful.

(There're 2 shrimps on
jajangmyun especially for today)

Can you find a plate
for tangsuyuk?

I found it.

How about a bowl for sauce?

I took it out.

(Put the first fried tangsuyuk
into a deep fryer)

(It's being fried with
delicious smell and sound)

(Put soy sauce in a suitable
amount of water and boil it)

(Onion, carrot,
cucumber, tree ear)

(When water gets boiled,)

(put vegetables)

(1 ladle of vinegar)

(and 1 ladle of sugar)

(Mix it with starch water)

(and stir it until it gets
boiled down you want)

(Then, tangsuyuk sauce is done)

(Put fried tangsuyuk on a plate)

(Tangsuyuk set of our town
is completed)

(2 basic jajang and tangsuyuk)

(A campus town in
Yantai University's first menu)

(Tangsuyuk and jajangmyun)

(A perfect collaboration with)

(crispy fried pork
and sweet and sour sauce)

(The color is also sweet)

(No. 1 food for
my home's feast food, tangsuyuk)

(He serves jajangmyun first)

(Two of them mix naturally
once they receive it)

I think there's hwangdujang in it.

Can I do like this?
How can I eat? Shall I mix it?

(This is jajangmyun)

I didn't know it was so tasty.

I thought it was salty.

It's different with Chinese
traditional jajangmyun. It's good.

I think he seasons it
to suit our taste.

Yes, he did it.

It's very tasty when eating
danmuji and jajangmyun together.

(Having a bite and putting on
jajangmyun are the same move)

Order one more bowl.

You eat. I won't eat it.

I'll eat tangsuyuk.

It's a chicken.

(It's Korean tangsuyuk
looks like a chicken)

(Tangsuyuk is served finally)

How can we eat? Dipping it?

We can pour or dip it,

but I think dipping
is more delicious.

(Soft tangsuyuk
that Chinese people)

(have eaten mostly is pouring.
There's little dipping)

(Meanwhile, Korean tangsuyuk
has a crispy texture)

(You can feel its unique and
crispy texture when dipping it,)

(or taste it with soft sauce
when pouring it)

(Then, why don't we taste it?)

(Pick up a piece of tangsuyuk
and dip it in sauce)

(Crunchy)

(What is this sound?)

It's very crispy.
I think it's a golden ratio.

(I open my eyes involuntarily)

(Let's bite it one more time)

(He started playing calmly)

(He dips it in chunjang
and plays a variation)

(A performance
is going to a climax gradually)

(It's great meat.
No, a great song)

I might not come here
if I didn't know him.

It's a street cart bar.

Right, it was delicious.

(He's still enraptured by a song)

Eat a lot.

Eat this.

You eat. I will eat tangsuyuk.

This fried meat is so delicious.

(His performance doesn't end yet)

(I'll dip it and have one bite)

(Crispy)

It's so tasty. It's very crispy.

(Eat jajang first
and eat tangsuyuk secondly)

(It's hot)

(Legs, stop overreact)

Jajangmyun is served first.

(Is it thanks to
beautiful performance?)

(People were gathered one by one)

(to quiet On–Site Spot)

(It's full now)

Why do people gather like clouds?

Oh, students are coming out.

(Because the university next to
the restaurant finishes a class)

We'll be in trouble
if it gets busy.

(It happens to be true)

One more jajang and tangsuyuk.

(The orders are flooding in
gradually)

(A couple is coming to a food
truck with holding hands together)

Jajangmyun and tangsuyuk.

What will you eat?

Shall we eat or not?

– Let's try.
– Okay.

(I'll decide a menu)

One more jajangmyun, please.

(She is going to get danmuji)

Thank you.

(Hop, hop)

They speak Korean.

I said thank you.

Am I cool?

(Eat danmuji first)

(Wrap jajangmyun
with danmuji and eat)

Umm.

Eat with danmuji.
It's a good collaboration.

I won't eat it.

Can't you even eat
a salted daikon?

(Picking)

Eat with the noodles.
it's very tasty.

Don't pretend
as if you haven't eaten it.

(She's filling in a questionnaire)

Write that woman is pretty.

(Gosh, you!)

It's the most delicious jajangmyun

among every Korean jajangmyun
I've eaten.

It's high praise.

I shouldn't eat from now.

I'm going on a diet.

Then, let's go.

Did you eat all?

You waste money a lot.

Aren't you going to eat more?

I can't eat.

Then, I'll eat.
I should eat a little.

(Diet should always start
tomorrow)

(Slurp)

Umm.

(Eun–su in charge of tangsuyuk
is coating meat in batter)

(After batter meat evenly,)

(put it in oil carefully)

Use both deep fryers
if it's not enough to use one.

(Concentration)

(When the batter is fried well,)

(take crispy tangsuyuk out)

(Save every tangsuyuk)

(to the last one)

(And, cool down on the air
for a while)

(Remove oil)

(Transfer it on a plate properly)

(Meanwhile, Yeon–bok is
almost finished with making sauce)

(With new–made hot sauce)

2 tangsuyuk first.

(Here's tangsuyuk)

Thank you.

Shall we pour it
or dip the meat in it?

Let's pour it.

(Pouring and dipping are
unavoidable among friends)

I think pouring sauce is right.

Because there're other things
in a sauce.

(The logic 1.
There're vegetables in sauce)

(Pouring)

Is it right to pour it? Everyone
is dipping the meat in it.

(Are they? Really?)

(A boy from two tables down,)

(girls on the back table)

(are dipping it in sauce)

(The logic 2. Everyone eats
like that, Mob psychology)

(Dipping)

(Shall I dip it too?)

(Roll it in sauce)

(She joins dipping like others)

I think it's bland.

They just fried meat.

And, we should pour sauce.

(The logic 3. It has a lack of
a taste of sauce when dipping it)

(Pouring is better)

Just pour it.

Eat to your heart's content
and we can follow you.

(Tangsuyuk sauce is being poured)

I didn't pour it evenly.

We should dip the meat in a sauce.

I'll mix it. I didn't use
these chopsticks.

(Mix sauce well to get seasoned
with tangsuyuk)

Try this.

(Pick up a big piece)

(Tasting)

(Taste sauce first)

(Yum)

(Yum)

(Nodding her head hard,
Nodding her head hard too)

It's delicious.

This restaurant is good.

(The perfect system of eating
jajang first and tangsuyuk later)

I'm wondering if this sauce

has the same taste of sauce
we eat.

Which sauce?

This sauce is made by Korean.

It transferred from China to Korea

and spread in Korea.

Yes, maybe.

(At that time, a couple left)

(A man who came alone
shared a table)

(He is walking to a bar
with big strides)

3 jajangmyun and 1 tangsuyuk.

(He puts 3 sets
of danmuji himself)

(He looks skillful)

What is this white one?

The yellow one is a bacon.
No, it's danmuji.

The white one is an onion.

Koreans enjoy eating an onion.

– Do you eat an onion?
– No.

Then, I will eat alone.

Many Koreans don't get
arteriosclerosis.

Because they eat a lot of onions.

(When eating an onion
to prevent arteriosclerosis,)

(a nose gets tingle)

I'm happy to eat this.

I had lunch in a cafeteria
but it was not enough.

– Why?
– I don't know.

I was stuffed myself
in a cafeteria for lunch.

I was also stuffed myself
in a cafeteria,

but I became hungry quickly
in the afternoon.

But, it's a good thing
that you two are slim.

It's a good thing
that all 3 of us are slim.

Don't say
such an embarrassing thing.

(I'm not slim)

(Let's just eat first)

(A customer came)

Hi there.

2 jajangmyun, please.

Okay, 2 jajangmyun.

You're good at speaking Korean.

In Korea...

– Did you live there?
– I studied there.

Oh, you studied there.

(2 female customers
came right after him)

(They found a menu)

(She ran to it)

This one and this one.

(She gives an order in Korean)

(In a campus town
in Yantai University,)

(we can hear Korean often)

Look at this.

I didn't see it.

(They chat in Korean too)

I was surprised.

Is it good?

It's good.

(He praises in Korean too)

You speak Korean well.

Hi there. Are you Korean?

No, I'm Chinese.

How do you speak Korean so well?

What is she talking about?

She asks
if there's no a waiting number.

(Is it a characteristic of
around university campus town?)

It's thankful when there're people
who speak Korean well sometimes.

(Manager Heo feels he can breathe
thanks to them)

One tangsuyuk
should be served, right?

(Drop meat with batter)

(When it's rising on boiling oil,)

(wait until it gets golden)

(Sweet and sour sauce
is ready too)

(Tangsuyuk is done)

Tangsuyuk you said before.

Here you are finally.

I'm sorry.

(A customer
who shared table is also happy)

Thank you.

Dipping?

Okay, dipping.

Photo, photo.

(Taking a photo first
before dipping)

Let's eat.

(She eats the first bite
of tangsuyuk)

It's good. It's better
than I ate in Korea.

Is it hot?

Yes.

(She's afraid of hot fried food)

(Blowing)

(Carefully)

It's hot.

It's hot.

(Meanwhile, her friend, Yum)

(But, I don't feel hotness)

Eat quickly.

(Then, I will eat 2 pieces
at a time)

(She is cooling down
with inhalation and eating)

It's perfect.

It's perfect.

Are you majoring in Korean?

No, we like Korean celebrities.

We are BTB fans.

(Coming out
a fanatic unexpectedly)

Is there a takeout?
I want to give it to my mom.

Maybe.

A man who is next to Lee Yeon–bok.

I don't know him.

(Korean fanatics' eyes turn to)

(an actor Kim Kang–woo)

An actor doesn't cook rice
lonely here, does he?

(It's not rice but noodles)

Serve one more bowl. Here you are.

(16 years of experience
as an actor, Kim Kang–woo)

(He found the 2nd job recently)

I'll take it out.

(The 1st business day,
67 bowls of noodles)

(The 2nd business day,
58 bowls of noodles)

(He has boiled noodles
more than 100 portions for 2 days)

(Handsome –1)

(Eyes focus –1)

(He's becoming a noodle rock
like this)

Let's tell them
to make the noodles first.

Wow, look at the noodles.

(He only talks about the noodles)

(He's a noodlist,
It's about the noodles)

These noodles are better.

These noodles are better.

(In the whole world)

(Yes, my name is Mr. Noodle)

(On–Site Spot,
1 hour has passed since opening)

(Mother and daughter
are coming to a truck)

(Imposing steps
straight to a truck)

(Fierce eyes are hidden
in a good impression)

Hi there. I'm Santai Ling.

We've been operating a restaurant
here for 16 years.

We suit the tastes
of university students

and operate well.

(Yes, they're today's Michelin
Guide, Mother and daughter)

(Santai Ling, Gao Wua)

(Insiders of Yantai University
know Jiadong Xiaochu)

(It was selected as the best
restaurant on the taste contest)

(The best menu
among a lot of menus is...)

(It is)

(Tangsuyuk)

(It is mixed with ketchup
and has a sweet and sour taste)

(and soft texture which is unique)

(Yantai Univ's No.1 restaurant
capturing the students' taste)

(I'm the boss of this restaurant)

Where can we order?

(He's nervous due to mom and
daughter's white and blond hair)

(The kitchen knows nothing
and is very busy)

Please gather vegetables
for tangsuyuk.

One jajangmyun, please. And...

Do you want one each?

Yes, one each, please.

(Jajangmyun 1, tangsuyuk 1)

(Looking around)

(I should give them a seat)

(He gives his seat quickly)

He told us to sit here.

(Authoritative today's Michelin
Guide, they sat at a counter)

(She's in the noodles)

I've never eaten Korean food.

(Look at that)

He's taking out now.

(Kang–woo
is taking out the noodles)

(A serious forehead)

(When he tosses the noodles
to Eun–su,)

(Eun–su puts jajang sauce on them)

Two bowls of jajang are served.

(Here's jajang)

(Jajangmyun is delivered to
today's Michelin Guide first)

Look at this jajangmyun.

(Amazing)

(Eating danmuji as an appetizer)

(Crunch)

We should mix and eat it, right?

Maybe.

You haven't eaten
jajangmyun before, right?

Right.

It's similar to
Chinese jajangmyun.

(She's getting tired)

I've never eaten it either.

(Her answer is becoming shorter)

How's it?

I should eat first.

Just a little bit.

(She's not hungry)

(Having a taste in earnest)

(What'll be a reaction of today's
Michelin Guide about jajangmyun?)

Chewing a texture of the noodles
is good.

– It's delicious.
– Eat more.

(Take jajangmyun on her bowl)

(Slurp)

(An old lady
is indulged in the noodles)

It's delicious.

(A woman of dignity's eating)

(I'm not very hungry,)

(but the evaluating taste
should be fair)

(She already emptied a bowl)

– Is it good?
– Yes.

(Don't forget tangsuyuk
although jajangmyun is delicious)

We can dip it in sauce

or pour sauce. There are 2 ways.

We can taste a deeper flavor
when pouring.

We can feel the crispy meat
when dipping.

(Tasting)

(Shall I dip it in sauce now?)

It is made with sugar and vinegar.

That's why it is called tangsuyuk.

(A tangsuyuk expert in Yantai
is eating Korean tangsuyuk)

(She keeps eating)

It's delicious, right?

You like it. You eat all.

(What's the Michelin Guide's
evaluation?)

Inside of tangsuyuk was soft
and outside was crispy.

They fried it crisply.

Personally, dipping it in
the sauce was more delectable.

Tangsuyuk was more delicious
than our restaurant.

It was soft and crispy.

(She disses her restaurant
with a smile)

A color was better than
our restaurant too.

It was very delicious.

(Can On–Site Spot work
for university students?)

A texture was good

and there would be
no resistance to students.

Young people accept
new things well.

I think it will be sold
better than us.

(How many stars will you give?)

It was very delicious.
We give 3 stars.

(They acquired 3 stars
by today's Michelin Guide)

(She looks very awkward)

(The restaurant worked well
with 5 tables)

What should we do
with the noodles?

(It starts to be crowded
with people gradually)

(When Kang–woo turns his head
and sees in front of him)

(Crowded)

(Why are there many people
suddenly?)

(1 hour and 20 minutes
have passed since opening)

(It's time to go home)

(It's time to finish their work)

(and go home)

(Yantai University area becomes
more lively in the early evening)

(We're still working hard)

1 jajangmyun, please.

– Hi there.
– 1 jajangmyun, please.

(The orders are flooding quickly
with rush hour)

(1 jajang and 1 tangsuyuk,
1 more jajang)

(3 jajang and 1 tangsuyuk,
1 jajang, 2 jajang)

(1 jajang and 1 tangsuyuk)

Jajangmyun is
1, 2, 3, 4, 5, 6, 7, 8.

– Now?
– 9 bowls.

(The orders of
9 jajangmyun pile up)

(Are we okay, chef?)

(Are we okay, chef?)

Okay.

(Be calm. I'm here)

I'll stir–fry it a lot now.

(As there're Kang–woo
on the left side for the noodles)

(and Eun–su on the right side
for tangsuyuk,)

(the main chef is making
jajang sauce one more time)

(Stir–fry large green onion,
ginger, and pork first)

(Fill a plate with onions)

(and put them in a wok)

(When a fire show starts)

Oh.

(Eye–catching)

Which food is he cooking?
Is it for jajangmyun?

What food is he cooking?

He's stir–frying jajang.

(It's not CG)

(Fire is glowing in a wok)

(Don't worry about
the surging orders)

(I'll solve it soon)

(Fill a plate with zucchini too)

I can't boil it at once.

(Put it)

(Put it again)

(Put cabbages on it
and make a tower)

(He fills vegetables in a wok)

(A sexy arm muscle)

(We weighed it, He's holding a wok
easily which is more than 8kg)

(Flavor and color it
with hwangdujang and chunjang)

(Noodles, jajang sauce,
and tangsuyuk's perfect 3 systems)

(Add starch water
to balance concentration)

(He is steady with holding a wok
despite a heavy weight)

(Black jajang ocean)

(This is)

(Korean jajangmyun)

(A large quantity
of jajang sauce was made)

(1 jajangmyun)

(2 jajangmyun)

(3 jajangmyun)

(4 jajangmyun)

(5 jajangmyun)

(6, 7, 8, 9 jajangmyun)

(10, 11, 12 jajangmyun)

(It was for 12 bowls
of jajangmyun)

Serve jajang.

(Kyung–hwan's quick delivery)

(Blocked orders were solved
at once with a wok)

(Jajangmyun was served
to a man sitting alone)

(Yum, yum)

(He is)

(eating alone)

(He is eating jajangmyun hard)

(Looking around)

(He's reading someone's
countenance while eating)

(He has a party)

(Changing taking care of a kid)

(It's time for mom to eat alone)

(One person takes care of a kid)

(And the other one eats quickly)

(She's speeding up)

(A mom is having a meal silently)

(They finished
eating and cleaning up)

Jajang is enough.

(It's time to do tangsuyuk)

We didn't prepare ingredients
for tangsuyuk a lot.

Let's fry everything and sell out.

(Emptying)

Tangsuyuk...

There's no tangsuyuk.

No?

We didn't prepare tangsuyuk a lot.

I prepared a little bit
due to yesterday's aftereffect.

Check, check, check.

The customers

feel pity for me.

(I'm not crying)

I want to eat tangsuyuk.

Can we bring meat?

I thought I could eat tangsuyuk.

I beg you tangsuyuk.

– What?
– 3 tangsuyuk.

Tangsuyuk is served.

One more tangsuyuk is served.

One more tangsuyuk is served.

(Chaos of tangsuyuk... Can they
finalize the business safely?)

Subtitles by tvN Asia

(Following the existing menu
jajangmyun and tangsuyuk,)

(jajangbab appears
as an additional one)

(Black sauce)

(on white rice)

(A fried egg
will flavor it double)

(The 4th menu, transformation
of jajang style, jajangbab)

(Eun–su made a debut
with a fried egg)

(Kang–woo made a debut with a wok)

(Kyung–hwan couldn't made a debut)

(Team Yeon–bok)

(Releasing a new menu)

Look at that.

Jajangbab.

Jajangbab?

Jajangbab.

It doesn't mean they mix
with this sauce. Oh my gosh.

(Will jajangbab work in China?)

You can't eat
if you don't eat quickly.