Original subtitles

(Restaurant on Wheels: China)

(The 1st menu is tantan bibimmyun)

(with gochujang)

(And the perfect com7bination of sweet and spicy taste)

(The 2nd menu is chili shrimp and cream shrimp)

(The 1st selling spot in Qingdao, Pichai Yuan)

Chinese kkansho shrimp, okay.

(Cool tantan bibimmyun is selling well)

But, the deep fry menu is...

Why is this not selling well?

(A secret weapon, half–half shrimp is not selling well)

(New customers are here)

Would you like to order?

One tantan bibimmyun, please.

(1 tantan bibimmyun)

Any chili shrimp order? Chili shrimp or cream shrimp?

Half–half shrimp?

(This, this)

(Don't you want to try?)

(I'll just pay what I have ordered)

– Half–half... – Don't.

(Ignores)

(Setting up the chopsticks and pickled radish fast)

Hold on for a moment.

(Smiles, shall I take that for you?)

(A kindness is an extra)

(Hehe)

She is pretty.

Yes.

(Shall we make tantan bibimmyun prettily?)

(Take out well–cooked noodles)

(Rinse noodles in cold water to make it chewy)

(And toss to the main chef)

(Then, the main chef starts to make tantan bibimmyun)

(Lots of bibim sauce on noodles)

(Peanut butter plus dubanjang plus gochujang)

(Mix it well and then put on the cabbages)

(Cucumber)

(Carrot)

(Shrimp)

(Put over the brown cover on toppings)

(Tantan bibimmyun with spicy and sweet taste is made)

Tantan bibimmyun is here.

2 tantan bibimmyun are here for you.

Yes, please.

(She serves tantan bibimmyun in order)

Tantan bibimmyun.

(1 tantan bibimmyun)

Shall we try?

You eat.

Aren't you eating?

You eat. You can eat first.

(If you say so)

(Mixing)

(Staring)

– Peanut sauce? – Yeah.

Is it like jajangmyun from Korea?

No, It's from China.

(We have added Korean style into Chinese noodles, plus gochujang)

(Eating shrimp first)

(Holding up hair and then eating)

(One more time)

(And one more again)

(Staring)

Eat slowly.

Eat slowly.

(Eating the pickled radish only)

Try it.

I don't want it. You can eat.

Yeah?

You eat.

Try it.

(Holds)

(So, she holds up the chopsticks)

Um, hmm.

(Eating well)

(She eats one more time)

Um...

(She said she wouldn't eat it)

Is it nice?

Um, how do we say that? A chewy taste.

– Chewy. – Chewy.

(The 1st feature of tantan bibimmyun, chewy)

Why is it cold?

This is ice.

Why is there ice?

– With ice... – Why?

I know, right?

(Cold noodles are unfamiliar to Chinese people)

(Tantan bibimmyun is very chewy)

(as we rinse noodles into cold water)

(Eating)

It's a bit spicy.

(Still eating well)

I think it's from Sichuan.

– Yes? – I think it's from Sichuan.

(The 2nd feature of tantan bibimmyun, spicy)

(That spicy taste is from gochujang)

(Gochujang and peanut butter have met)

(and made spicy and sweet taste that was very appetizing)

(It's spicy, I'll still eat more)

(One more bite)

(It's a bit spicy)

(It's spicy but, she doesn't stop)

(Looking at the kitchen)

I think he looks like So Ji–sub.

(So Ji–sub?)

(In that angle...)

(Kyung–hwan?)

(Do they look alike?)

(Zoom–in of distrust, focusing)

Maybe he is.

He's not So Ji–sub.

(Kyung–hwan who is not Ji–sub is struggling with shrimps)

Well, it's 6pm.

One hour has passed.

(Shrimps have nowhere to go, it's about 35)

Ah, this...

Why is this not selling well?

The deep fry menu

is really not selling well.

1 tantan bibimmyun.

(30 tantan bibimmyun are sold in one hour)

(Half–half shrimp...)

(Only 5 are sold)

We're starting jus now.

(We need a solution)

(Yeon–bok goes out with something on his hands)

We need to make one more tantan bibimmyun now.

– One more? – Yes.

(He adds an explanation next to the shrimp menu card)

(Actually)

So, is it a seasoned shrimp?

Something like sweet and sour sauce.

It's deep fried shrimp.

Fry? What shrimp?

(People couldn't guess the taste as they're unfamiliar to the menu)

(Unsure)

Ah, there're two different flavors.

One is a tomato...

One is just an original flavor.

(It's cream not an original...)

(Chili shrimp, cream shrimp)

(Sales promotion 1, write a correct flavor next to the menu)

Shall we lower the price too?

We don't have any shrimp order yet.

– How about 30? – Shall we?

The customer who had the shrimp is gone, right?

Let's lower the price.

(When we look around the area)

(10 yuan)

(10 to 20 yuan)

(There're many foods that are under 10 yuan)

(Sales promotion 2, let's follow the market price)

(There're no shrimp customers yet so...)

(The price is changed from 35 to 30 yuan)

(He touches the menu board for no reason, looks pretty)

(And Kyung–hwan's final suggestion is...)

Well, Korean tantan bibimmyun...

Chili shrimp and cream shrimp are here, everyone.

It's like a Korean supermarket.

It's unusual to hear Korean language in China.

(Sales promotion 3, an unusual mood like Korean supermarket)

Well, Korean tantan bibimmyun.

Cream shrimp and chili shrimp too.

(Then, amazingly...)

They're coming.

(Customers heard it and came)

(Right after taking a seat)

(A boy walks to the menu board)

(He points at chili and cream shrimp without hesitation)

Mom, let's have this.

(A shrimp customer is here at last)

Do you want the shrimp?

Half–half shrimp.

Do you want to eat the shrimp?

Yes.

I'll have one, please.

(1 half–half shrimp)

Half–half shrimp.

(Can't hide his smile, hehe)

(Excited)

(First of all, spread cabbages)

(Remove oil from deep fried shrimps)

(Then, place them in the plate)

(When freshly deep fried shrimps are filled on a plate)

(Yeon–bok puts fire on his wok after a long time)

(Fry spring onions and garlic with chili oil)

(Add the chili base, ketchup plus dubanjang plus vinegar)

(Add starch to balance concentration)

(Simmer it until it's concentrated enough)

We need to serve this to that man first.

(Chili sauce is ready)

Ah, it looks nice.

(Soft cream sauce on one side)

(And spicy chili sauce on the other side)

(They make a perfect combination)

(This is half–half shrimp of On–site Spot)

Here's the shrimp, shrimp.

(Manager Seo takes the plate carefully)

(She departs with chopsticks)

(A boy stares at the food from his table)

(Here it is)

(He stands up and welcomes the shrimp)

(Can't take his eyes off)

Wow, it looks good.

(He takes a chili shrimp first after cooling it down)

(One more)

(Let's try the cream shrimp now)

(Try this, mother)

(Eating)

(Then, he puts another shrimp into his mouth)

The only Korean food that I often eat is kimchi.

(There's no kimchi at On–Site Spot)

(But, we have pickled radish)

It's not too sour or spicy.

It's really nice.

The foods are clean.

And the tables are clean too.

(Because the manager cleans the tables)

(every time when the customers leave)

It's bright and clean.

How can she have that smooth skin?

(They're watching at...)

(Manager Seo's skin)

(It's clean as On–site Spot's tables)

Even Korean men have fair skin tones too.

We're dark as coals.

Men don't have that fair skin.

No. His skin tone is fairer than me.

I got so tanned.

Mom, don't be mad.

No, aren't all Korean cosmetics good?

We should get Korean cosmetics.

But, everything you bought isn't original.

Everything you bought in Korea is also fake.

I bought them in the department store.

Department stores are fine.

(Today's lesson, cosmetics from a department store are original)

If you buy them offline, then it's fine.

How do we say you have a good skin in English?

(He gets snacked while eating)

You're beautiful.

No, the skin.

She'll think I'm a thug if I say you're beautiful.

(Giggling)

The best Chinese restaurant...

It means the best chef in Korea.

(And this is chili shrimp that he made)

(At that time, chili shrimp chef comes out)

(He's happy to sell shrimp)

Is it delicious?

It's nice.

Delicious.

(Proud)

(The Sun is going down)

(A customer comes to the truck alone)

– Ni hao. – Ni hao.

– Ni hao. – 1 tantan bibimmyun, please.

1 tantan bibimmyun?

One more tantan bibimmyun.

(He sits alone)

(Right after taking a seat)

(He starts to look at the menu board)

(Legs are shaking)

(Hands are shaking too)

(Deeply lost in thought)

(He stands up and goes to the counter)

I'll have half–half shrimp too.

I'll pack it if I can't finish it.

(He orders half–half shrimp too)

1 Shrimp.

(Starts to deep–fry again)

1 shrimp, yes.

Good, good, good.

He looks blunt, but the ordered another menu.

(Blunt)

It must have looked delicious to him.

(Let's prepare 2 menus at once)

(Takes out at once)

Ah, it's cooked well.

Hold on. Let the oil drop.

(While removing the oil from shrimp)

(He's not practicing to use a wok)

(After hand washing)

(Let's make tantan bibimmyun)

(Put noodles on spread cabbages)

(Then put cucumber, shrimp and carrot toppings)

(Tantan bibimmyun is ready)

(Shrimp is coming right up)

(Put shrimps on a half–half plate)

(Cream sauce on one side)

(And chili sauce on the other side)

(Half–half shrimp is ready)

(1 tantan bibimmyun)

(1 half–half shrimp)

Wow, there's a lot to eat.

(He tries chili shrimp first)

(Evaluating)

(Then, cream shrimp)

(Evaluating 2)

(As he eats shrimp continuously)

(Another customer who saw that)

1 half–half shrimp, please.

(Orders another half–half shrimp)

Ah, nice to meet you, shrimp.

(3 consecutive orders)

Nice to meet you, shrimp.

(Is this an effect of sales promotion?)

(Savory cream shrimp)

(Spicy and sweet chili shrimp)

It's half–half shrimp.

Enjoy.

Wow, it looks so pretty.

I want to take a photo.

It looks delicious.

(The visual calls for a photo shot)

(She tries to find the best camera angle)

Son, move aside.

(Ah)

(Moves aside)

(The whole family takes a bite of cream shrimp)

How is it?

(Nodding)

Uhm...

– Uhm... – I like the sauce.

(The son takes another bite of cream shrimp)

(The dad tries chili shrimp this time)

(Takes a bite)

(Takes a bite)

Is it spicy?

Is it spicy?

(Taking a bite of chili shrimp)

I like the chili sauce.

Is it nice? I'm trying it.

(Oh)

(Another one)

It's better than cream shrimp.

Son, go talk to them in English.

(Suddenly?)

(His eyes are shaking)

I can't.

Delicious.

Son, go talk to them.

(Looking other way)

What's shrimp in English?

Uh?

How do you say it's a bit hard in English?

(Another English test on another table)

It's... A little...

(Let's think about it)

Hard.

(Sighing)

It's a little hard.

(He suddenly speaks fluently)

(You have passed the test)

How do we say can we take a photo in English?

(It's not done yet)

(On–site Spot is on English lesson)

Can I... Take a picture with you?

(A nod)

Let's take some pictures later.

Excuse me,

can I take a picture with you?

What if they can't understand English?

But, everything at the top of the shop is in English.

There must be someone who can speak English.

I'm full. It was a nice meal.

I should give them 5 stars, 100 points.

Are there many Koreans here?

In Qingdao, I think there're many Japanese here.

It was captured by Germany and Japan.

(After the Sino–Japanese War, in 1897)

(Qingdao was a territory of Germany)

(Shandong Peninsula, Qingdao, Germany)

(There're still many influences left)

(The radio station that Germany built in Qingdao for the 1st time)

(Catholic church)

(Government House)

(Qingdao station that was made with railways)

(European–style buildings with red roofs)

(The reason why Qingdao's beer is famous)

(is because of Germany's effect)

(So, Qingdao has both European–style of buildings)

(and modern–style of high buildings in the city)

(And today's Qingdao is made in the harmony)

(A very Chinese–style street in Qingdao)

(Pichai Yuan)

(Koreans in the street)

Hello.

Hello, welcome.

Please come.

Shrimps are delicious.

Where are you going? Have a seat.

It's a very special chance.

We won't be here tomorrow.

We're not opening tomorrow.

(Looking around)

People left lots of cabbages.

(They finish the noodles but, not cabbages)

(Nodding, turns around)

(He glances at the cabbages)

(Yeon–bok starts to slice them speedily)

(Cabbage repreparation is finished in seconds)

(Current time is 6:30pm)

They are looking at us.

People from another restaurant are watching at us.

Ah, the restaurant in front.

Looks like they're not selling many today like us.

Yes.

(There're no customers in another restaurant too)

(At that moment)

(Two boys are entering to On–Site Spot)

2 tantan bibimmyun.

Yes? Tantan bibimmyun?

Yes, two, please.

(Hitting)

You should come too.

(He calls someone secretly)

Come on, hurry up.

(Another person comes after the call)

(And another person comes too)

Come on. Sit over here.

(Two ladies sit together with them)

We'll have two more, please.

Ah, two more?

– Yes. – Two more.

(And then...)

(He gives a nod to someone)

(He's looking at the restaurant in front)

(They give them a wave meaningfully)

(Who are these 4 people?)

(Shall we make 4 tantan bibimmyun?)

(Place well–cooked noodles on the plate)

(2 big spoons of bibim sauce)

(Split the well–mixed noodles into 4 different plates evenly)

(Add toppings and ice too)

Should we put more sauce on it?

(Scatter bibim sauce then it's ready)

Here it is.

(Well, tantan bibimmyun is coming)

(2 tantan bibimmyun)

(Added 2 more tantan bibimmyun)

(Swaggering)

(He comes to them and starts to talk)

Eat slowly.

You should try many different kids of foods.

(Yeap, yes, yeah, okay)

(Who is he?)

(He came with other people 50 minutes ago)

4, no, 5 tantan bibimmyun, please.

5 tantan bibimmyun.

(They ate tantan bibimmyun deliciously)

It's really nice. It is.

Try it.

(They even promoted the menu to other people)

We don't have any small changes.

None at all?

(When she went to the restaurant in front to ask for changes)

I'm sorry, but can you change this for me?

(Ah, he is...)

(Why are you coming out from there?)

(He was an owner of the restaurant in front)

Thank you. Thank you.

(With the owner's help, she succeeds to make small changes)

Is this for free?

Yes, my boss paid for it.

We don't have to eat the left–over food from the restaurant today.

(Unexpected get–together meal of staffs from another restaurant)

This table looks better than ours, right?

Yes, it's pretty.

Koreans came to China...

We should help them with all of our hearts.

Yes, yes.

Is he bringing other customers?

The people that he knows.

You don't have to rush. Eat slowly.

(Then, he went back to his restaurant)

What do you think? It looks...

(Worried a bit)

What's this? Bing–tang.

Looks like ice.

(Tantan bibimmyun with ice is an unfamiliar look to them)

(She takes a bite carefully)

Is it not good?

It's fine. Try it.

(Eating)

How is this sweet and spicy?

– It's fine. – I like the taste.

It's spicy and sweet.

(That taste is the charm of tantan bibimmyun)

Let's stay here for a long time, until my shift is over.

(Giggling)

Aren't we going to work?

No.

Eat until 7:30pm, and then we can go.

Until 7:30pm.

Then, did we work 1 extra hour?

We worked 2 hours extra if it's until 7:30pm.

Our shift is until 5:30pm.

(They're working extra hours deliciously)

(Staring)

Are they eating the same thing?

I think so.

It's the same. Why are you looking at them?

It looks more delicious, right?

(They're eating deliciously)

7pm.

(They start to promote the menu eagerly)

(Blurred)

I'm 40 years old. I'm too old for this.

(40–year–old is a young age)

(Customers are coming)

I'll have one noodle, please.

One tantan bibimmyun?

– Yes, one. – 1 tantan bibimmyun.

1 tantan bibimmyun.

We don't have shrimp toppings anymore.

(The last shrimp toppings)

And the sauce too.

(Here's your tantan bibimmyun)

Enjoy.

Koreans are really kind.

We sold 40 tantan bibimmyun.

(New customers are coming)

(2 tantan bibimmyun)

Are they our last customers for today?

Yes, they are.

(Today's noodles are finished)

Did we sell like half portion of prepared half–half shrimp?

(Happy)

Did we sell the half of it?

(That will be sad)

We've got only these left.

(Shrimps for half–half shrimp are left only a little bit)

Ah, we don't have shrimp toppings.

Deep–fried shrimps, let's put them.

That's also fine.

(A special tantan bibimmyun with deep–fried shrimps)

(Pouring)

(Bibim sauce is finished now)

Eun–su,

it's the last one, the last.

(Succeeds to serve safely)

The noodles are finished now...

(Current time is 7:30pm, tantan bibimmyun is sold out)

(In the evening)

(Pichai Yuan gets crowded)

(But, most of them are here to have a drink)

(There's no alcohol at On–Site Spot)

(but, we have some shrimps left)

(A customer approaches to the truck)

1 half–half shrimp, please.

(Happy to hear the shrimp order)

Finally. Why am I so happy to hear half–half shrimp from customers?

It's like I'm here to sell the shrimps only.

(Spread cabbages with excitement)

(Ready to deep–fry again)

(A customer shows his phone to Eun–su)

Ah.

(Thumbs up)

He's the owner of the restaurant in front.

Ah...

Thank you.

Thank you.

I'm hungry.

(Ah, I see)

(Hold on, it's coming right up)

(Remove oil speedily)

(Place them one by one on the plate)

(Freshly made chili sauce on one side)

(Sweet cream sauce on the other side)

Eun–su, here's half–half shrimp.

(He went back to his restaurant with half–half shrimp)

(He's watching over the store while eating)

(Eating)

I'll pay by cash.

Not QR code, how much is it?

(Holds tight)

(The restaurant is closed, closing the tables)

We sold 40 bowls, 40 bowls.

We've got the exact portion for today.

Yes.

It was a good experience.

We should make more sauce as we have

only this much of sauce left.

(Today's lesson, prepare more to sell more)

(Who was today's Michelin Guide?)

(Do you remember him?)

(The man who tasted the sauce first)

(Today's Michelin Guide, Wang Su–won, 68–year–old)

(45 years of experience, a special embassador of Shandong food)

(Advisor of chef committee, an expert of restaurant business)

(Professor of Shandong food association, a cookbook writer)

Today, we have a great pleasure

to welcome the master chef, Wang Su–won.

Shandong foods were started from the Yellow River region.

It represents almost all foods in the northern region.

The sweetness and sourness were

well–combinated with a nice–looking color.

The texture of shrimp was crispy on outside and soft inside.

The highlight of today's tantan bibimmyun was

the peanut sauce. It was very nice.

Then, the next is ice.

The idea of adding ice on hot noodles

was unique and I liked it.

Of course, there's regret.

I liked it, but the local people might think

it's a bit hard noodles.

I'll give 2 stars.

(We've got 2 stars)

(At this hour, at downtown of Qingdao)

(You can meet the colorful night)

(Every building becomes a white paper)

(then makes an art with glowing lights)

Wow, we must see this.

Chef, it's gorgeous.

Even though we can see this view right in front of our eyes,

we were all focused on the business.

Oh, it changes the color.

– It's like Hong Kong. – Yes, it is.

I didn't know Qingdao was beautiful this much.

We didn't sell many today.

Goodbye.

(The next menu of On–Site Spot is...)

(The first main ingredient is a crunchy eggplant)

(Deep–fry eggplants in oil at 180 degrees)

(Then fry with chili oil and dubanjang base–sauce)

(lightly)

(The eggplant will be marinated with the sauce)

(Put on the well–cooked rice)

(With a soft texture, eggplant rice bowl)

(And another new menu on the side)

(Jajang sauce?)

(It looks a bit different...)

(Yesterday, at Pichai Yuan...)

(A customer is finding something)

Are you going to sell tteokbokki later?

No, we're not selling tteokbokki.

Tteokbokki?

It's not on the menu.

(And another customer too)

Do you have tteokbokki?

Tteokbokki?

We don't have tteokbokki.

Ah, no?

Tteokbokki, why are they looking for tteokbokki?

Is it like a symbol of Korean food?

Another customer was looking for that too.

(Then?)

I thought about jajang with tteokbokki taste.

Jajang was very popular so...

I talked about jajang tteokbokki...

(Yes, it's not just an ordinary jajang)

(Lots of gochujang)

(Lots of rice cakes and fish cakes too)

(Mix them with jajang sauce)

(The perfect harmony of a slight saltiness and spicy taste)

(A new menu, jajang tteokbokki)

(They finished the ingredient preparation at the lodge)

(Yeon–bok is taking a rest)

(Knocking)

Yes.

(Suddenly, the production crew came)

We need to inform you something.

Come in.

(Why are they being so careful?)

Why?

(Today's selling spot is Jimo castle...)

(The place is like an ancient castle)

We've just got a call from them

that we can't use the gas.

Oh, what should we do then?

(It's an unexpected situation to the production crew too)

What should we do?

First of all, the selling spot.

(Today's spot is Jimo castle that was built as an ancient castle)

(It's more like a tourist attraction than a historic site)

(There're lots of eateries inside)

(The production crew had a permission to use gas in advance)

(But, it just got changed)

(There is an event on the same date)

(For the safety reason)

(We're advised not to use the gas)

(Is it possible to cook Chinese food without a fire?)

(Yeon–bok falls into deep thoughts due to the bad news)

Today's menu is tteokbokki and eggplant rice bowl.

Do you remember the iron plate that we used last time?

Yes.

We should use a couple of them.

We can make tteokbokki with that.

And today's fried eggplant...

We can just deep–fry it and fry with the sauce.

I think 2 will be enough.

One for tteokbokki and one for the eggplant.

(He changes his cooking plan speedily)

Ay, it's not your fault.

It's their request and we should follow that.

Ay, you got me surprised for no reason.

Ay, it's not a problem.

We should cook with

what we have.

Something is better than nothing.

We should cook with what we have.

It's fine.

We should try our best every time.

The important thing is that we try hard.

We shouldn't say we can't do it.

It's fun to try another way.

I've been living like this for a long time...

It's my know–how in that area.

We should make everything possible.

That's a service industry.

No, we need gas to cook Chinese food.

So, we're going to use the thing, the fry...

(Eyes wide open)

(Paused)

It just happened...

Is that possible?

Noodles, it's a good thing that we're not selling noodles.

It will be over then.

(Kang–woo, his first impression was a relief)

It's unique.

We're making tteokbokki.

But, we have to make it as Korean style.

Chunjang, gochujang, and hwangdujang altogether.

Korean tteokbokki about keeps boiling with adding water.

And seasoning with the sauce.

That's how it should be made...

We should go now.

Then, we can make a plan there.

(After an hour of driving)

(They arrived at the selling spot)

(Let's go into the castle with our luggage)

(The inside calls for an exclamation)

It's no joke.

It's pretty inside.

(The 2nd place of Qingdao, Jimo castle)

(Jimo ancient castle, the place where it was built)

(as the same as the Warring States period's style of architecture)

(It was built in Sui Dynasty, and through Ming and Qing dynasty,)

(it has been the historical site for 1400 years)

(The size is 17 million square meters)

(The repairing and remodeling were finished in 2016)

(It's the historical site where everyone can come for free)

(It's filled with Chinese culture in every corner)

(The place is surrounded by houses and apartments)

(It looks even better when the night comes)

(Lots of local people come out to walk around,)

(study Confucius)

(and enjoy entertainments)

(Even the snacks too)

(On one side, there is our food truck)

(We're going to open next to the food street)

(What's going to happen here?)

(The exclamation doesn't stop)

The old street.

(Everyone got excited)

Wow, it's amazing, wow.

It's so pretty.

(Let's move on to the selling spot)

Where's our truck?

(They're arriving)

There is an induction.

Let's try to cook Chinese food with using the induction.

(The electronic pan that the production crew)

(prepared urgently and the induction)

(Staring)

Here you go.

(He's taking a look slowly)

(Thoroughly)

It's fine. This will be enough.

(The master never blames the equipment)

(It's not perfect...)

(But, the business is about to get started)

(Wearing the gloves at the same time)

It's better to split the rice cakes first.

For the rush hour.

The rice cakes are in good quality.

It's very chewy.

(Try)

Wow, it's very chewy.

We need to make jajang tteokbokki

with using one fry pan.

(In charge of jajang tteokbokki, chef Kim Kang–woo)

(Here's Yeon–bok's jajang tteokbokki recipe)

(Heat the pan with spreading the oil)

(Fry garlic, spring onion and ginger together)

It's just like making jajang, right?

Then, when it's fried enough...

(To concentrate the meat's savory taste...)

(Fry it one more time)

(Base–seasoning with soy sauce, oyster sauce and chicken stock)

And all of these 3 sauces.

Gochujang, hwangdujang and chunjang.

(One spoon of hwangdujang)

(One spoon of gochujang)

(One spoon of chunjang)

We should season it with using these sauces.

(Fry well to mix 3 different sauces)

The onion...

Is the order same as making jajang, chef?

Except for gochujang, yes.

(Two spoons of sugar)

It looks good.

There're lots of sauce in it.

It's better to add water now and then boil it.

(Add water and boil it)

I can't see the fire.

So, I can't tell if it's cooking well or not.

Ah, what a shame.

Just like that.

(The wok–practice that he learned hard for the day)

Slowly.

Today, it's his debut to use the wok...

In charge of tteokbokki.

(He dreamed about a big flame)

(This is the reality)

(Cute)

(Excuse, is it turned on?)

(Tiny)

(The speed is slow as it's cooked by using electricity)

It's a shame.

I wanted to put more flavor into it.

I couldn't use the fire, so all I could kept boiling it.

(It starts to simmer after some time)

I think we should put it in.

I put the rice cake in.

Uhm, tteokbokki's smell.

Uhm...

Is it nice?

Good, good, good.

(Here's the fish cake to add the taste)

Wow, it looks really good.

(Lastly, add starch syrup and boil, and then it's done)

(Restaurant on Wheels)

(The 1st dish at Jimo castle, jajang tteokbokki)

I should get started.

(Starts to chop the eggplant)

(The 2nd menu, let's make eggplant rice bowl)

To explain it simple...

When you eat mapa tofu...

There's eggplant instead of tofu.

That's it.

(Ta–da)

What's the degree?

180 to 190 degrees.

(Pre–heat at 180 degrees)

Well, it's almost ready.

(Turning around)

(The point is turning it around while cutting)

It's well–heated.

Wow, the smell is just...

(While deep–frying)

(Stir–fry diced spring onions and garlic with chili oil)

(A little bit of chili powder with diced pork)

(Remove oil from deep–fried eggplant)

(Spread soy sauce)

(One spoon of dubanjang)

(Add water until it's soaked and then boil it)

(Oyster sauce, chicken stock and sugar to season)

(Green paprika and red paprika)

It looks really different after he puts some color into it.

(Stir–fry with lots of eggplants)

(Add color with yellow corn)

(Add starch to make it thick)

(Put on the well–cooked rice)

(The 2nd dish of Jimo castle, eggplant rice bowl)

(Today's menu)

(Eggplant rice bowl at 18 yuan, jajang tteokbokki at 25 yuan)

(It's 6:30pm)

We should start now.

Take order from now on.

– Yes. – We're open now.

We're open now.

(A customer right after the start?)

– Ni hao. – Ni hao.

(Introduce menu)

We have jajang tteokbokki.

Ah, the rice bowl.

It's good.

They have a sign board at the front.

He may be the Michelin Guide.

He's interested in the car.

He may be the Michelin Guide.

The chef comes to me slowly and he seems the Michelin Guide.

(A photo shot of the truck)

(He's gone)

(He's not a Michelin Guide)

Ni hao.

Here's the menu.

It's Chinese food, right?

Chinese food.

Isn't he the Michelin Guide?

(He starts to suspect every customer)

– Is it nice? – It is.

What's this?

It's jang, right?

It's jajang.

Is it tteokbokki with jang? Not gochujang tteokbokki.

A little bit of dubanjang too.

With dubanjang, I see.

Ah, Korean chunjang or hwangdujang.

What else? A rice bowl?

Eggplants and rice...

Is it kai–pan or hui–pan?

(Kai–pan, putting ingredients on the rice)

(Hui–pan, mix ingredients with rice)

Uhm, nice.

I'll have one.

(1 jajang tteokbokki order)

Is it a rice bowl?

Please don't put ingredients on the rice.

There's rice underneath, right?

(He orders rice and ingredients separately)

(1 jajang tteokbokki, 1 eggplant rice bowl, separately)

He seems professional.

He's definitely the Michelin Guide.

(Who is this professional man?)

I'm Dai Yong–rang, 76–year–old.

I have 58 years of restaurant business experience.

(He's today's Michelin Guide)

(A master of Chinese food, a master–chef of Shandong food)

(The expert of international food)

(The head of Qingdao food research laboratory)

(One of the 123 masters of elder statesmen)

(The master of stir–fry food)

(The oldest man of present chef in Qingdao, 76–year–old)

(Place well–cooked rice on the plate)

(Put the sauce separately as he asked)

Serve these separately...

(Here comes eggplant rice bowl separately)

Wow, jajang tteokbokki...

(Spicy and sweet taste, jajang tteokbokki)

It's really delicious.

(He serves his dish himself)

(He's nervous)

(Split the chopsticks)

(He takes a bite of rice first)

(Then taste the sauce separately)

(One bite of rice)

(One bite of the sauce)

(Putting eggplant sauce on the spoon)

(Another bite after eating the rice)

(Focus)

(He tastes jajang tteokbokki seriously too)

(Cleans with pickled radish)

(Rice alone)

(Eggplant alone)

(Rice with eggplant this time)

(Conscious)

I'm not satisfied with the rice today.

(He's worried about the rice)

(But, he finishes the rice clean)

(Moving)

Is he eating jajang tteokbokki deliciously?

Excuse me.

Do you have water?

You can just give in this plate.

(It's for sale but...)

Shall we just give him water?

(Water is a service)

Please tell him that it's service

for the 1st customer of today.

Ah, I can't.

(The Michelin Guide's evaluation is...)

Eggplant rice bowl is my favorite food.

I liked the eggplant rice bowl.

The meat was soft, and the eggplant was well–fried.

And the freshness was good too.

I don't eat it when it's on the rice.

Because I can't feel the aroma of the rice.

That's why I asked him to serve separately.

Rice and the sauce separately.

(China is not familiar with the rice bowl as we are)

(Fried rice is a general idea)

(How was jajang tteokbokki?)

I've never tried it before...

The color was too dark...

I personally think it was a bit salty.

(How about stars?)

(I'll give 2 stars)

I liked the eggplant rice bowl.

I'd eat one more if there's more.

(A mother and a daughter come)

(1 eggplant rice bowl, 1 jajang tteokbokki)

One each, please.

I'll give you the rice first.

(Kyung–hwan pours rice right away)

Is it okay to take–out?

Of course, you can.

Let's go to your father with this.

Okay.

(Jajang tteokbokki for the whole family)

(Sweet corn decoration)

(Pour lots of eggplant sauce too)

(Manager Seo serves the food)

(Enjoy)

It's Korean tteokbokki.

(Interested)

(Two people walks away)

(Let's try it)

(Another two people come to the truck)

(Orders 1 jajang tteokbokki)

They choose something with jajang first.

(Let's continue the jajang's popularity)

(With sweet corns)

(Here comes the delicious jajang tteokbokki)

I need to eat again later...

Um...

Uhm...

(Ta–da)

(He moves the chopsticks skillfully)

(Takes a bite)

(Eating the fish cake)

(Pickled radish too)

(I need to eat again later...)

It's not salty.

Oh, it's nice.

I didn't know there's tteokbokki like this.

Haven't you eat tteokbokki?

No.

I thought it was a grilled rice cake.

It's written there.

(It's tteokbokki, not a grilled rice cake)

Tteokbokki?

Yeah, spicy tteokbokki.

They're eating well.

They must like the texture of rick cake.

(Eating)

(He's eating deliciously)

(He bought oolong tea from the next store)

Let's eat.

Let's eat it fast and go.

(He puts the last rice cake in his mouth)

(Cleared)

(Thank you for the meal)

– Xie xie. – Xie xie.

– Did they pay? – Yeah, in advance.

Wow, they finished tteokbokki.

– Did they finish it? – Yes.

It might become an unexpected success.

It's nice.

Chinese people will love it.

Ni hao.

Ni hao.

(On–Site Spot gets quite suddenly)

Ni hao.

(An ex–manager starts to promote the menu)

Ni hao.

(But, people are going somewhere else)

(Kyung–hwan finds that people are going back of the truck)

Wow, what is it?

I need to go and find out.

Where are they going?

I'm going to check.

Wow,

they have a huge event here.

(We can clearly see from the distance)

(The event is filled with people...)

(Qingdao kids talent competition awards in 2018)

(Kids talent competition was held a few days ago)

(Today, they're receiving the rewards)

(and performing celebration performance)

(Ah, how exciting)

(They look very professional)

(Ta–da)

(You need to be able to do this to get an award)

(The families,)

(relatives,)

(friends)

(and local people are)

(here to congrat them)

(To be honest)

(It looks like everyone in this town is here, peaceful)

Wow.

We can't do this.

Unless the event is over.

(He can't stop laughing over surreal popularity)

Wow, there're so many people.

(It's big trouble)

An emergency, an emergency.

(No one is listening)

(He still keeps shouting an emergency)

An emergency, an emergency.

Why?

It's an emergency.

It's big trouble, everyone. Please, be gathered.

There're like 300, 400 or 500 people.

It just got started.

– The show has just begun? – Yes.

(The PR siblings are moving)

The eggplant rice.

(They're targeting the middle of the show)

It's Korean–style Chinese food.

Where's the restaurant?

There, over there.

(A child from ballet team comes down after the performance)

(While they're working hard to promote the menu)

We have eggplant rice.

(While he's explaining the menu to the people)

(Mouth closed)

(One man approaches to Yeon–bok)

Sir, hello.

I've seen the program that you came out from the internet.

So, I came to say hello to you.

Ah, thank you.

(Yeon–bok's fan recognized Yeon–bok)

I didn't know you could speak Chinese language so well.

Ha–ha, didn't you?

(As there're people in front of the truck)

(Customers start to come over curiosity)

– It's tteokbokki. – Tteokbokki?

(1 jajang tteokbokki)

I'll have one too.

What would you like?

Tteokbokki, please.

(Yeon–bok's fan orders 1 jajang tteokbokki too)

I'm a bit nervous.

Ah, really? Thank you.

Take a seat over here.

(He hides his mouth again)

(Yeon–bok's fan takes a seat)

(Let's change the gloves as the orders are here)

(While he stirs tteokbokki)

(to seep)

1 tteokbokki, please.

Yes, tteokbokki.

(Meanwhile, another customer is added)

(Yeon–bok serves the side dishes as Eun–su is not here)

– Did you come alone? – Ah, alone.

(Deliciously pickled radish is served)

I want to eat pickled radish.

Do you want to eat it?

Eat, eat.

Ah, can't you chew it?

I can't. I can't.

How does it taste? What's the taste?

(I can't chew it, I can't tell you the taste)

(Wounded heart)

Shall we pack it?

(Even though she can't chew pickled radish)

(She might be able to chew rice cakes)

It's for take–out.

(Lots of sweet corns on tteokbokki)

Uh, we have customers.

– There're customers. – Ni hao.

Ni hao.

(They're coming back after promoting the menu)

We were taking orders.

Ni hao, wow, there're a lot.

(When he's packing tteokbokki for take–out)

(New customers are coming)

(They are...)

(They performed the ballet performance a while ago)

Oh, my friends.

They're the ones who just performed.

(It's not how they did it)

(Anyway, it's nice to see you again)

That was a good performance. They just performed...

Introduce what's good in this restaurant.

We have jajang tteokbokki and eggplant rice.

It's fried eggplants.

Is it spicy?

It might be a little spicy as there's some dubanjang in it.

Let's try it.

What would you like?

We'll have 4 of each.

4 tteokbokki, 4 eggplant rice?

(Today's largest order)

(4 jajang tteokbokki, 4 eggplant rice)

The tout works.

(Proud)

With no dignity...

(Proud)

(While they're preparing)

(Tteokbokki for the previous order are being served)

Thank you.

(And the last tteokbokki)

(Yeon–bok serves it by himself)

They're coming.

(On–Site Spot is filled with people now)

(After some take–out orders)

(Tteokbokki is finished)

After this...

You can just put sweet corns on it.

(When Yeon–bok gives jajang tteokbokki in a plate)

(Kang–woo puts sweet corns on it)

Eun–su.

(Manager Seo takes over tteokbokki)

(She serves 2 jajang tteokbokki speedily)

– Can I stick 2 tables together? – Ah, of course.

They're using both tables.

(She turns right back)

(Manager Seo helps them right away)

It's way better like this.

Thank you.

(Meanwhile, 2 jajang tteokbokki are ready to go)

(Kang–woo comes down and serves)

(4 jajang tteokbokki)

(It's eggplant rice's turn)

Ah, we have customers in a group, a group.

(Mix well–cooked rice)

(With a serious look)

(Fill up the plate generously)

(Yeon–bok takes it over)

(Place the sauce and fried eggplants)

(on a plate generously)

(Until we can't see the rice)

(Then, he puts the plate on a table)

(This is On–Site Spot's eggplant rice)

(On a top of sweet and soft eggplant)

(Eggplant rice is well–seasoned)

(with spicy chili oil base–sauce)

(It's On–Site Spot's unique menu)

(And two more bowls)

(The main chef and sous chef come down to serve)

(4 eggplant rice)

Is it nice?

It's radish. It's nice.

All of side dishes from Korean food are nice.

It's an award for winning the 1st place.

Ah, did they win the 1st place?

Yes, they are the 1st place.

(Happens to be a celebration meal)

Congratulations.

They won the 1st place.

Oh, the 1st place?

(The 1st place of Qingdao kids talent competition)

(He–he, thank you)

It's for winning the 1st place.

(Swan–kids try tteokbokki first)

– Is it spicy? – Yes, it is.

It's not spicy for me. It's sweet.

Are you saying this is spicy?

(Flapping)

It's not spicy.

It's spicy for me too.

Jang–hui, try this.

(Jang–hui)

(Jang–hui tries jajang tteokbokki as the last)

(Eating)

Um...

(What's her evaluation?)

It's spicy, but not too much.

It's not spicy.

The rice cakes are chewy.

That's why it's called chewy food.

(She takes another bite)

Mom, it's not spicy at all.

– It's not spicy at all. – Yes.

It's puffy.

(Is it?)

I think it's chewy too.

Isn't this delicious?

I've never tried this kind of tteokbokki before.

– Me too. – Me too.

I've only tried another type of tteokbokki.

There's no word to describe it.

I don't know what to say,

but it's really nice.

It's like melting in my mouth.

Pickled radish?

Tteokbokki.

You don't have this, right? Here.

(The mother gives them eggplant rice)

There's rice underneath.

(I'll eat it if you don't want to eat)

(She is eating well)

(She is eating well)

Is it nice?

(A nod, it's nice)

Let's see who is eating more.

I think the mosquito wants to eat it too.

It's too nice that even the mosquito wants to eat?

(Is it delicious?)

Is it delicious?

(It's delicious, everyone says the same)

(Satisfied)

Thank you.

(While the swan–kids are eating well)

(with singing)

(Another family is eating tteokbokki deliciously too)

Here.

(The mother cuts tteokbokki into a smaller size)

(She eats it like a baby bird)

(She cuts the fish cake with using her teeth)

(She feeds it to another baby bird)

(Oh, it's not spicy)

(He tries to eat more)

(She cuts again with using her teeth)

(Here you go, it's rice cake this time)

(Satisfied)

(Everyone is having a peaceful meal with their family)

(Here, one man)

(Yeon–bok's fan is eating jajang tteokbokki alone)

(Eating)

(He looks at Yeon–bok with admiration)

(Almost of every eating–alone people does this)

(He's looking at his phone)

(and eats one fish cake)

(At that moment, the staffs walk by)

– Hello? – Hello.

Are you here alone?

(He says hello to the staffs with a smile)

I should have brought someone.

I came to see the man who came out

in my favorite TV show.

I can't see you here anymore.

I don't work here anymore.

I moved to another place.

Ah, I see.

Let's eat this with me if you're not busy.

No, no.

– Enjoy. – Goodbye.

(He said goodbye to his formal colleague)

(then enjoyed his alone–time again)

(As the night comes at Jimo castle)

(The lights on the streets are turned on)

(And lights from the buildings are also turned on)

(It lights up in the dark)

(It's more beautiful than the daytime)

(A night at Jimo castle)

(It's been an hour after the start)

(Customers are coming with flapping the fans)

Ni hao.

Ni hao, ni hao.

Jajangmyun.

Good, good.

(With an ex–manager's aggressive tout)

For 1.

(He succeeds to sell 1 jajang tteokbokki)

1 jajang tteokbokki.

The mother is flapping the fan for her daughter.

She must really love her daughter.

Ah, every mother does.

(Many families in China have only 1 child so...)

– Let me do it. – I'll do it.

(They seem very friendly)

This will be enough.

(We've put a lot for you to share)

Eun–su.

Enjoy.

Thank you.

(Peeking)

(She's watching Yeon–bok)

I like his hair–style.

Look at them.

Chinese men never do that hairstyle.

(A neat hairstyle, service smile)

And the man with the flower bandana.

(Ah, me?)

He doesn't look like a celebrity.

I don't like his look.

(She has her own beauty standard)

(Sad)

(Yesterday, someone said I was like So Ji–seob...)

(Biting)

It seems like traditional food.

There is another tteokbokki store near here.

But, I think they won't sell many because of here.

Do we have a tray?

A tray?

(At that moment, a customer walks to the truck)

Ni hao.

[tvN Asia ver.] 4 Wheeled Restaurant: China E08 Ripped & Synced by ordinaryguy92

Uh? Korean–style tteokbokki?

(It's written as Korean–style tteokbokki)

Are you selling tteokbokki?

Yes, I am. But I don't sell it for a few days.

I heard there was a tteokbokki shop around here,

so I came to see.

(A merchant who sells tteokbokki around here came)

But, it's not going well.

It went well in Beijing though...

So, we came here to sell. But, it's not going well.

We're selling jajang tteokbokki.

Do you have fish cakes too?

Yes, with meat too.

– Ah, the meat. – With fish cakes too.

And onions.

(Tteokbokki merchant is interested in the ingredients)

– How do you... – With rice cakes...

Onions and gochujang.

Ah, it's spicy then.

(It's Korean–style spicy tteokbokki)

But, local people can't eat spicy food so...

We add some ketchup.

(She walks back)

(then goes back, she seems satisfied)

Hey, Kang–woo.

I won't mind if we close late.

I want to stay here until that is over.

There're like 600, 700 people.

(At the same time, at the venue)

(As the performance continues)

(It's getting crowded)

It's getting crowded.

Well, the performance must be finished.

(A group of people is coming)

Ah.

(The reason why Kyung–hwan greets them happily is)

(because it's the girls who danced with wearing military clothes)

(We're here to eat after the performance)

Look, hands, we...

(I can't read Chinese letters yet)

(Then, she gets tired of hunger)

Dad, I want the rice.

Dad, I want the rice.

(She orders right away)

3 jajang and 1 eggplant rice.

3 jajang and 1 eggplant rice.

Ah, it's going well.

It feels good to have lots of customers.

This is how it should be done.

What...

(Here comes jajang tteokbokki)

3 are here.

It's there, right? The table with babies.

Yes.

Thank you.

(Kang–woo serves jajang tteokbokki first)

1 eggplant rice.

(Eun–su serves eggplant rice)

It's the eggplant, ah.

(Eating)

(She can eat well with using)

(chopsticks)

Ah, ah.

(It must be a little spicy for the children)

(She cools down her mouth with drinking cold water)

Ah, it's spicy.

(Hold this)

(But, I can't stop eating it)

(One sip of water)

(One bite of tteokbokki)

(She's learning the spicy taste)

(I'm here after hearing the rumor that it's delicious)

(Let me have a bite)

(He dropped it)

Oh, you should sit down.

(Hmm)

Take a seat or hold the bowl.

You have ruined her clothes.

(Sad)

You, stay away from your father.

Don't sit here.

I mean... Why are you sitting there?

(Smashing)

(He–he)

(While the daddy gets scolded)

(The girls are on the 2nd performance)

(We're taking a photo with a pretty sister)

(Photo zone is crowded)

It becomes a good memory.

Going out to the competition.

Hello.

Hello.

(A customer walks straight to the menu board)

Uh, here he is.

Oh.

(The customers say hi to Kyung–hwan friendly)

(When he was out to promote)

(Kyung–hwan approached to them with a desperate–look)

(Hitting)

(Eye contact)

(Please come, okay?)

– It's good. – Okay, okay.

After this. When it's finished. Okay?

(So, they came)

(to On–Site Spot)

Taekwondo studio that I go is filled with Korean people.

(Jajang tteokbokki is here already)

It looks good.

– It's rice cake. – Tteokbokki.

Try the rice cake, dad.

(The father and son try one each)

(They say um at the same time)

Isn't this delicious?

It's good.

I like the fish cake.

Is it delicious?

(A nod)

(A wink)

Ha–ha.

That kid.

Hey, you're holding the chopsticks the other way around.

No wonder I can't hold the food.

I'm eating the rice cake.

(She's a rice cake mania)

Well, eggplant rice is coming.

(Eggplant rice is added to the table)

Enjoy.

Try it.

I like the rice.

Are we going to eat pan–fried rice later?

No, it's better.

(He leaves a word, delicious then...)

(He finishes the whole plate)

Oh, it's finished. They eat fast.

Lots of people are hungry after the performances.

(Lots of hungry audiences)

Ni hao.

1 jajang.

Yes.

(More orders are coming)

1 more jajang.

Let's fry the rice cake now.

(Spread oil over the wok on the induction)

(Quiet)

(It's not boiling)

(It takes time to get heated)

Wow, if only we had a fire...

(The heating power is too weak)

1 jajang tteokbokki.

Okay.

(Orders are coming in speedily)

1 tteokbokki.

It's big trouble.

They need to wait.

(There's no more jajang tteokbokki)

(The speed of the new pan is slow)

I think we can do this. It's fine.

No, for her...

(She's waiting for the food desperately)

(It's for the other tables)

(Desperate)

(Oh, the heating power is too weak...)

She's waiting for too long.

I know, so I'm so sorry for her.

Where is she?

(The best Chinese food is coming)

(The juicy samgyupsal)

(Soaked into bitsalty sauce)

(Lee Yeon–bok's signature food)

(Bouncy)

(The menu that will suppress the home country)

(Dongporou rice)

(The new menu is abnormal)

(The new–born of local people's favorite food after jajangmyun?)

Ganpengji.

Ganpengji.

(My Chinese name is ganpengji)

(I'm more delicious than the fried chicken)

(Fried chicken is delicious on its own)

(The taste of heaven that is filled with different seasoning)

(Ganpengji that is more delicious than the fried chicken)

Wow, there're lots of people. It's huge.

A festival.

(The place is filled with people)

(One of the 3 biggest beer festival)

(The highest level of business, Qingdao beer festival)

(The hidden card for here, dongporou and ganpengji)

(Can they make another sold–out day?)

It's a hit. It's a hit.