Original subtitles

(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.