All language subtitles for The Genius Paik 3 E01.ENG

(In France, we don't eat to live,)

(we live to eat.)

(French idiom)

(The land of people who are serious about food)

(The origin of the world's first restaurant)

(The first edition of Michelin Guide)

(The country that published a book on delicious restaurants...)

(from 126 years ago)

(Intangible Cultural Heritage)

(The country of gourmet designated by UNESCO)

(Gastronomic meal of the French)

(The country with the most Michelin stars)

(The biggest gastronomic country that is ever known)

(France)

(And the most delicious city in France)

(Lyon)

(Paris, France)

(Lyon, the 2nd city of France...)

(may appear to be an ordinary European city.)

(But 16,000 people a day...)

(6 million tourists a year...)

(visit this gastronomic city from all over the world...)

(to try Lyon's food.)

(So, Lyon is known as the capital of the world's gastronomy.)

(In the heart of Lyon,)

(where even a neighbourhood restaurant has Michelin stars,)

(what if we drop Chef Paik?)

(Will Chef Paik be able to survive?)

(The Genius Paik 3)

(The stage of this round)

(Lyon, the capital of the world's gastronomy)

(In Lyon that is full of gastronomic customers,)

(will his business be able to survive?)

(Chef Paik is dropped in one of the bridges in Lyon.)

(Sighing)

(Chef Paik lands in the capital of the world's gastronomy.)

Why Lyon, of all cities?

Do you see that I'm crying?

(Wiping tears)

I'm really not confident in here.

So our goal this time is...

(Direct)

(Goal?)

Create a restaurant with the annual sales...

of one million dollars in Lyon's biggest gastronomic street.

(The annual sales of 1 million dollars?)

What...

To have annual sales of a million dollars,

that is 90,000 dollars a month...

which is 3,000 dollars a day.

That's impossible.

Even in Korea, a sales of 3,000 dollars a day...

is considered the biggest hit.

How big is the restaurant going to be?

(Revealing the business district to reach 1 million dollar sales)

If you look to the left...

(Exclaiming)

It's a food alley.

(In the middle of the buildings,)

(a long food alley lies.)

The street you see here is...

Rue Merciere.

- Mercie?
- Merciere. It's written here.

Merciere.

It's hard to pronounce.

People from all over France visit...

this gastronomic street.

People in France...

It's crowded.

When they visit Lyon, they come here?

- Am I competing here?
- Yes.

The hottest 38 restaurants in Lyon...

are located here.

(What?)

(The heart...)

(of Lyon, the capital of the world's gastronomy)

(Packed with restaurants)

(Packed with customers)

(The ultimate stage...)

(of Lyon's food business that is known for being fierce)

(Rue Merciere, known as the 1 million dollar street)

(In the short 180m alley,)

(there is 1 delicious restaurant after every 10 steps.)

(The competition ground for 38 delicious restaurants)

(These restaurants' minimum sales)

(Approximately 1 million dollars)

(According to France National Tax Service)

(Due to the extreme rent,)

(a restaurant can't even last for a year if it's not good enough.)

(Restaurants need to make at least 1 million dollars a year...)

(to survive on this street.)

(What's the secret of a million dollar sales on this street?)

(Exploring the street)

Oh, they look fancy.

(The restaurants lie in the million dollar street.)

This place looks like no joke.

(Wide)

(Wide and luxurious appearance)

It's fancy.

(Nicely decorated inside)

It looks like it's doing well.

Gosh, it feels...

(The next restaurant that rather looks ordinary...)

(Since 1923)

(A 103-year-old restaurant)

(He spots another word.)

(Lyon's bouchon)

Bouchon.

(The next restaurant as well)

(136 years of tradition)

(It also says bouchon.)

(Bouchon?)

(The restaurants in the million dollar street...)

(Bouchon)

(103-year-old bouchon, 136-year-old bouchon)

(They all have bouchon written on them.)

(Actually, bouchon is...)

(the secret of a million dollar sales.)

(The most delicious food in Lyon)

(The reason millions of people visit Lyon every year)

(The traditional home meal course, bouchon)

(Bouchon first began as the commoners' food...)

(in the 16th century.)

(Different from sensitive fine dining)

(Using relatively cheap common ingredients...)

(such as fish, pig feet, and intestines)

(A cost-effective and hefty meal)

(Lyon's old home meal course)

(Similar to Korea's soul food gukbap and rice meal set)

(The most French style food...)

(as well as the soul food for French)

(And the place that's known for bouchon is...)

(Rue Merciere.)

(Also known as the bouchon street)

(Including the 51-year-old bouchon restaurant,)

(it's full of restaurants with 100 years of tradition.)

(The gathering place of the biggest bouchon experts...)

(who make a million dollars a year easily)

(How is bouchon made by the experts?)

(Entering one of the bouchon restaurants in the street)

Oh, this place is fancy.

(This buchon has a classical vibe.)

(It is popular as a buchon where you can eat with good wine.)

They can't be too good, though.

(The first dish is here.)

Pork cheeks.

(A common buchon dish: Pork cheeks)

Pork cheeks.

(Pork cheeks that were braised in traditional sauce)

(You only have to press on it lightly to cut it.)

(It is like a tender soy sauce braised beef.)

It cuts easily. It means it was cooked for a long time.

(Delicious!)

(Amazed)

It's good.

(He cannot stop eating it.)

(Gosh!)

Tell me this place is the best in this area.

Give me some hope, at least.

(His confidence is plummeting in real-time.)

(But there is more to pull down his confidence.)

(The top buchon meat dish is here.)

(What is this?)

(Andouillette, ingredients unknown)

(Once cut with a knife...)

(The meat looks familiar.)

It stinks a bit.

(Does it stink?)

But the taste and the smell can be different.

(Taking a bite of the mysterious dish)

(Hey, this is good!)

This is good.

I don't think it's hog maw. It's too thin.

I think it's beef tripe.

(Traditional intestine dish, andouillette)

(It's a familiar taste in an unfamiliar setting.)

It's a taste we know.

They use a lot of pork organ meats.

I wonder why.

(Actually, buchons are famous for their meats...)

(Buchons have a tradition to avoid wasting food...)

(and to serve generously.)

(Beef and pork liver)

(Bone marrow)

(Sliced boiled meat)

(Pork hock)

(Pork head meat and beef tongue)

(The aim is to enjoy various meats,)

(and it is the result of centuries of meat research.)

(This is how sincere they are about meats!)

(In addition to the locals,)

(many tourists from abroad flock here.)

(This place is a sanctuary for delicious buchon restaurants.)

(It is here...)

(where Chef Paik's new shop will open.)

(Feeling intimidated after trying a buchon)

This place...

You can tell these restaurants are excellent.

They look like they are experienced.

This whole row looks good.

(And right next to those excellent restaurants...)

(There is a shop in the same alley.)

This is one of the options for our restaurant.

(I see.)

(This is his new restaurant.)

(Rue Merciere is a narrow alley.)

(The restaurant is located near the start of the alley.)

(This restaurant is preparing to relocate.)

Good thing about this place is that it has an open kitchen.

(The kitchen is visible from the outside.)

(The kitchen looks a bit small.)

It would be beneficial to have an open kitchen.

The passerbys will come close to take a look.

Wouldn't it be such a sight to see Lee Jang Woo work inside?

(This shop will be able to attract attention.)

It's perfect for drawing attention.

(Now, the problem is...)

(What should they sell at this restaurant?)

I suspect this season will be the most difficult among them all.

The area is very competitive.

(These are his competitors.)

(He needs to compete against experienced buchons!)

They're all meat restaurants.

When the locals recognise that a new Korean place has opened,

they will wonder what we serve. The best answer...

would be something that is easily approachable.

That means we would have to go with meat.

In the end, it will be a meat war.

A barbecue place.

It will stimulate the eyes and the noses of the passerbys...

and hopefully lure them in.

(A buchon sanctuary...)

(and the top gourmet food street in France)

(Can a Korean barbecue place survive here?)

I'm not confident.

But, I'll do my best.

I should give it a go. It's a good challenge for me too.

I want to put in five of them.

(The first Korean barbecue place on this street)

Okay, that's good.

(How will it be materialized?)

(Two months later in Lyon)

(Chef Paik returns with his best staff.)

(A large presence makes a move behind Chef Paik.)

(Lee Jang Woo)

(Employee number 1 has gotten more huggable.)

(Kwon Yu Ri)

(Employee number 2 used to make gimbaps in Spain.)

(John Park)

(Employee number 3 looks tired.)

(And finally, someone makes an appearance.)

Jun Hyuk!

(He played Jun Hyuk in "High Kick Through The Roof.")

(With a viewership of 50.8 percent,)

(he once won the hearts of half of the nation...)

(with "Bread, Love and Dreams.")

(Clip provided by SBS)

(He is active in various roles.)

How are you going to compensate?

(Newcomer, Yoon Si Yoon)

Jang Woo kept on boasting.

Have you two always been close?

Yes, we're the same age.

We go eat at good restaurants together.

During "Bread, Love and Dreams,"

I knew I wouldn't be able to act if I couldn't properly bake.

- I learned the basics.
- Can you make doughs?

I can.

(In France, the land of baguettes,)

(his baking skills might shine.)

(A newcomer has joined.)

(The team of 5 has landed in Lyon.)

Let's cross.

(2 days before opening)

- This way.
- It's raining on the first day.

- Yes, the first day.
- It rained when I came last time.

(On their way to see the new shop)

It must be a good sign.

It's here. This is the hottest area.

(Entering the street)

This whole street.

It is similar to the street from our second season.

Yes, it is similar.

You're right.

I bet it gets crowded.

- All of their tables are out.
- Yes.

What a vibe.

It looks beautiful.

It'd be best to have our restaurant around here,

right in the middle.

(Contrary to his wish, they must keep on walking.)

How far... Are we going all the way to the end?

What?

What is this?

- "Meat?" - What is this?

- What?
- What?

Did you see it?

(What did they find?)

"Viande." "Meat."

- Is it here?
- Yes.

- Is this it?
- Is this the place?

Really?

- Gosh.
- It totally looks Korean.

Isn't it nice?

It's cute.

This is where the gourmet street starts.

(Single Pan House)

(Meat)

It's just like the restaurants in Korea.

- They did well.
- Isn't it pretty?

I like the blue and red combination.

(The shop was slightly dark before.)

(Single Pan House)

(Now it's popping thanks to the red colour.)

What is this?

Now, this... This is a key idea.

Is it a bench to eat on?

(Laughing)

I like it.

It's a Korean bench.

What a great idea.

It's really good.

This makes it special.

It's a Korean-style patio table.

Right.

This corner is Seoul.

(Challenging the others with a Korean-style patio table!)

Go and see.

(When the bench seating lures in attention...)

(They will see the open kitchen too.)

This is so-so, right?

It's not so good. But it changes with the light.

(Satisfied with the idea)

- It's so pretty.
- Isn't it?

It is.

How cute.

(Something else to give it more of a barbecue place flair...)

(All of my life, I have only eaten meat.)

It feels like a famous restaurant.

It feels like a really famous place.

Let's try turning on the sign.

- The sign?
- It looks different from there.

It's really pretty.

- "Single Pan House." - "Single Pan House."

(Why is it called "Single Pan House?")

I'm more anxious than ever.

While deciding on the restaurant,

I contemplated what to sell...

before this meeting.

It has occurred to me lately...

that foreigners see Korean food differently from before.

They know it too well now.

They know bibimbap...

and kalguksu already.

Should we go with something anyone can predict?

No, I thought we should go with something unconventional.

Do you mean it? In France?

It should be something unfamiliar. It has to be unconventional,

or it won't feel unique.

I want to try something new.

You're right. We need something to make our restaurant stand out.

We have a tradition with barbecuing pork belly.

When you go to a barbecue place,

they give you a grill.

You put pork,

green onions, and everything else.

(What is key to every Korean barbecue place...)

(is something that comes out with the main ingredient, meat.)

(The side ingredients...)

(that taste amazing when eaten together with the meat)

(They are grilled together on the same pan!)

This is how we eat it.

We will teach them the ways.

Let's put everything on a single pan.

A single pan of gopchang.

A single plate of bossam.

Like that, they can all be on a single thing.

I want us to spread a culture they haven't experienced before.

(Korean barbecue place Single Pan House is born.)

Here. These are the pans.

(Single pan!)

- I see.
- Single pan.

Will we make just one menu per day?

Yes, one a day.

Anyway, the plan is to serve in a single pan.

I'm thinking of pork belly...

or spicy pork belly, but not too spicy.

We can also do stir-fried spicy chicken.

If we want to go for beef,

we can do tender beef...

- in bulgogi sauce.
- Bulgogi.

It's tasty to mix rice in bulgogi.

- That sounds delicious.
- Also, grilled pork galbi.

(The menu for the first day is...)

Shouldn't we start with pork belly?

Pork belly?

I've decided on the menu first.

While getting the groceries,

we can share any new ideas.

- Let's go. Carry the bag for me.
- Okay.

- Okay.
- Let's go.

(Where did Chef Paik and his employees go?)

(It's a grand grocery store just for businesses.)

Amazing. It's huge.

Let's go into the meat section.

It's cold.

(Entering the meat corner to find pork belly)

(Everything you see is meat.)

(As expected of the land of gourmet food, it's full of meat.)

(Looking for pork belly)

- That's not it.
- No?

(It's not so easy to find pork belly.)

This is pork belly.

(Checking from every angle)

But there are bones.

I guess they don't sell it separately.

(The ribs are embedded in the meat.)

(Originally, there are bones on the pork belly meat.)

(Since Koreans normally grill them to eat,)

(the pork is deboned before distribution.)

(In France, many dishes are cooked for a long time...)

(through techniques like braising or roasting.)

(Oftentimes, meat is butchered in big chunks.)

(That is why it is rare to find meat without bones like in Korea.)

I have to remove them. This is too thin.

Let's buy one to test it out.

(If there is no pork belly, we will make it.)

Let's test it.

(From the store to the accommodation)

(Starting to make pork belly)

This is real pork belly meat. This.

I have to remove this bone.

Here, they don't use the cut that we do.

It comes with bones.

It has been a while for me too.

Make a cut down the rib.

We have to remove the bones.

(You can see the long bones when cuts are made.)

- Gosh.
- It's coming out.

(Taking care of it with force.)

You have to rip it out.

(Just repeat the process to remove all the bones.)

Once the bones are gone... Watch.

(It has transformed into the cut we know.)

- So that was why...
- Yes.

the bottom was always uneven.

(Traces of the ribs)

(Pork belly preparation is finished.)

Let's grill and eat some...

to figure out what might be good to serve with it.

(The main meat is pork belly.)

(What would taste good when grilled with pork belly?)

(Please vote for your favourite side ingredient.)

(Setting the pan they brought from the shop)

(Grilling the pork belly)

(What would taste good when eaten with pork belly?)

Can you pass me the garlic?

Here is a handful.

(Grilled garlic is a must for pork belly.)

How about a big slice of onion?

It's like a circle, and it looks nice.

(Cutting an onion right away)

Like this.

(Setting it beside the pork belly)

(Garlic and onion)

On top of that, I'm thinking...

(Grabbing a bunch of green onions)

(Chopping big pieces)

(This is kimchi marinade they made earlier.)

(Who can say no to seasoned green onions?)

That's a generous amount.

We can do something different from Korea.

Fried eggs.

You've been wanting to try it, haven't you?

(This is Chef Paik's taste.)

What else?

- Rice cakes.
- Rice cakes? Let's try it.

(Rice cakes are Yu Ri's pick.)

Mushrooms.

(Slicing shiitake mushrooms)

(Setting them all on the same pan)

(Green onion, garlic, egg, onion, mushroom, rice cake, pork belly)

Something more or less like this. Let's check and adjust.

(The pork belly combination looks pretty good.)

- It's pretty good. Don't you think?
- It's great.

See if this is okay. The green onions.

It can't be too spicy and must be appealing to foreigners.

(Tasting the seasoned green onions)

I don't think they will find this spicy.

I used a lot of paprika powder.

(Foodie Jang Woo pops in a piece of pork belly.)

(It's so good.)

It's good. It's really good.

The meat itself is good.

You can mix as you want.

(Si Yoon tries the meat and green onions.)

We should make sure they are not too mixed.

(He feels like it is missing something.)

Koreans just need kimchi, and that will settle all.

It will grill in the pork fat.

Kimchi goes well with the rice cake.

The smell of kimchi grilling is so nice.

Nothing can beat pork with kimchi.

Let's think of a substitute for the eggs.

How about potatoes?

I think that would work.

Potatoes are done and so are the sweet potatoes.

It's so good. The combinations too.

(What tastes the best with pork belly?)

(7 side ingredients are confirmed.)

(Green onion, onion, kimchi, rice cake, potato, garlic)

(Cleared)

(Setting up Chef Paik's Single Pan House)

(Interview part-timers)

(Call for the position was distributed all around Lyon.)

(Recruiting servers)

(Hours: 9am to 3pm)

(English and Korean speakers preferred.)

(8 local candidates applied after seeing the call.)

(The final four will proceed with interviews.)

I have experience serving at a Korean restaurant.

- Really?
- Yes.

- Even now?
- Yes.

You'll have to move the hot grills. Are you okay with that?

- Yes, that's fine.
- They're heavy too.

They're heavy.

I'm a dancer,

- so I work out a lot.
- You use your body a lot.

- I work at a Korean restaurant.
- In Lyon?

Yes. I'm a server,

but also a sous chef. I'm learning.

- Can you cook?
- Yes.

Just a bit. I'm learning.

- Really?
- I'm still a rookie.

Your Korean is really good.

Thank you.

Your mother is Korean?

Yes.

Your Korean is good, and you have experience.

I feel relieved.

(Setting up Chef Paik's Single Pan House)

(Interview part-timers: Cleared)

(Final check)

Are we really opening tomorrow?

I want to hurry up and start.

(The restaurant opens...)

- One more day.
- One more day.

(Single Pan House)

(Players entering Single Pan House)

One day left!

Welcome to Single Pan House.

(Players entering Single Pan House)

(All employees have arrived.)

We have to test it anyway.

We'll taste it as soon as it's ready.

We have to train...

the part-timers while tasting.

(Chef Paik's killer move before opening)

(Final menu check...)

(through a tasting test with locals)

(The single pan has the perfect combination.)

What did you like the most?

Please let us know what you want us to change.

Only one side is stronger than the other.

(Study the precious responses from the locals)

(How will the French respond to the single grill pork belly?)

- Hello.
- Hello.

- Hello.
- Hello.

- Hi. Bonjour.
- Hello.

(The part-timers who will test together are here.)

(Si Jin, Roxana)

Hello. Bonjour.

(Si Jin, Roxana)

Good evening.

Please come in.

(They invited employees of a nearby restaurant.)

- Welcome!
- Welcome!

Welcome.

(Also joining all the shouting)

(Table 2, part-timers, table 1, invited neighbours)

Do you also work in this area?

No, we work here.

But tonight, we will join the taste test.

- You are tasting.
- Yes.

Which restaurant are you from?

It's just over there.

We just opened a couple of weeks ago.

Are you the owner?

- I'm the shop manager.
- The shop manager.

What about you?

I'm the general manager.

(How will they rate Single Pan House?)

Let's put on 2 of the 2-person pans.

(When a pan is set...)

I'm going to put the meat on it now.

(Here comes the meat.)

It has started.

(This sound marks the start of Single Pan House.)

It smells so good.

(If the meat has moved in...)

- Put the rice cakes on.
- Okay.

(Frying rice cakes in oil)

When they turn soft...

(Here come the oyster mushrooms.)

I have made...

a simple sauce just for this.

(Excited)

I call it the multi-purpose sauce.

(Here is another spectator.)

Isn't it amazing?

(Just add a spoonful.)

That's it.

(Super simple rice cakes are finished.)

- Watch the pan for me.
- Okay.

(Making kimchi more aromatic by stir-frying)

(The garlic is deep-fried to reduce the spiciness.)

Add some paprika powder.

(Sprinkling paprika powder on the seasoned green onions)

Okay.

(Cooking sweet potatoes and potatoes until golden)

(The 7 side ingredients are ready.)

(They will now move in with the meat.)

(Whole garlic)

(Placing himself next to Chef Paik)

(Reorganising garlic)

(Kimchi)

(Switching spots)

(He follows Chef Paik as much as possible.)

(Rice cake)

(Potato, sweet potato)

It's sticking at the bottom.

(Giving it volume with onions and green onions)

(Meat and its best side kicks)

Please take it over.

(A test pan is ready.)

It's huge.

(She can't help but smile.)

Is this really for tasting?

(Startled by the unexpectedly large size)

Done.

(Preparing the backup menu, stir-fried spicy chicken)

You have to cut the chicken with scissors.

Cut it?

When serving, cut the meat.

- Do you mean me?
- Yes.

You have to explain it to them well.

(I have never done this before.)

(Restless)

Chicken.

(Passing the stir-fried spicy chicken)

This is the chicken.

(The floor manager proceeds to serve.)

I'm going to cut it up for you. One second.

Can you pass me some scissors and some tongs?

- Tongs?
- Yes.

(It's always missing when you need it urgently.)

Hold on.

I'll use these.

(Since it's timely, he'll just use the pincettes.)

There are bones.

(Slipping)

(He stumbles to cut since it's his first time serving.)

This is a single pan dish, which means "un poelon."

Also some...

onions and leeks.

And...

Korean chilli powder.

(He is stuttering while introducing the menu.)

This is kimchi.

This is tteokbokki which is rice cake with a sauce.

Yes. Enjoy.

- Thank you.
- Thank you.

(John finally finishes serving and leaves.)

(Peeking)

(Finally starting to eat after seeing his colleague eat)

(They are both trying the rice cake.)

(He was about to eat,)

(then he stopped.)

(What did he pick in the end?)

(It's a piece of meat.)

(Another piece of meat)

(Eating seasoned green onions separately)

(He's going for the green onions again.)

(But it's more tasty when you have it with meat.)

(It's necessary to explain it in more detail.)

(Glancing)

(Chef Paik takes notice.)

(Smiling)

(Glancing again)

(Glancing again)

(This customer is eating kimchi and green onions by themselves.)

(Frowning)

How should we describe the seasoned green onions?

(The employees have no idea and are busy discussing.)

- It's not kimchi.
- No.

It's more like a salad.

(Chef Paik watches in silence.)

(The test table has finished eating.)

- Thank you for coming.
- Thank you.

I just want to ask you...

How was the main dish?

- It's very good. Yes.
- Is it okay?

A little bit spicy for us, but good.

- A little spicy? Okay.
- Yes.

How much do you think we should charge for that meal?

(Thinking)

Maybe 35...

Yes, I think something like 35 to 40 euros.

- Really?
- Yes.

Okay, perfect. Thank you very much.

- Thank you.
- Thank you.

Thank you.

Thank you.

(Their experienced neighbours have left.)

I think the most difficult part...

(They are still busy discussing how they should serve.)

is controlling the heat. It's uneven.

One side can get cold.

(Chef Paik looks serious in a corner.)

Chef Paik.

The customers earlier told me...

that the seasoned onions and green onions are too spicy.

Really? I didn't use any chilli powder.

It's because the onions are raw.

No. While they're eating the meat,

they should cook the onions too.

The green onions and onions...

should be cooked before eating.

- You don't eat it right away.
- No.

(But he ate them raw because no one explained.)

(Even the part-timers did too.)

(Crunchy)

You have to explain very well how they should eat.

I told you.

You have to serve them one-on-one.

You should stand right here...

and tell them how to eat.

You need to explain.

That is why we need so many servers.

We can't serve them like before.

You have to grill from the side and explain.

Tell them to eat this later.

You must teach them how to eat.

Imagine cooking for the customers at the table.

In Korea, the staff barbecue for you.

They won't let you do it.

(Not only do they barbecue for you,)

(they also explain the best food combinations.)

(A close-up service)

You have to keep teaching them how to eat.

(We should serve as they do in Korea!)

Can I try practising one more time?

- Do you want me to make you one?
- Yes.

Let's try.

They'll like it when it comes out.

All right. This is how you should explain it.

The star today is the meat.

So you should suggest them...

to try the meat by dipping it...

in 1 of the 2 sauces.

They could try it as is too.

Most people go with this sauce.

(Delicious)

- This is how they will react.
- Confit.

He should be praised for that.

(Attention and love are essential.)

Do you get it? Secondly,

I want to suggest...

the meat with kimchi.

Korean people cannot live without it.

You all heard of kimchi, right?

This is the most important thing.

The green onions are raw right now.

Mix it on the heat...

and wait until it dies down and loses its spiciness.

All you have to do is wait.

You can eat them together after.

Now, what is this?

Everyone knows Koreans love tteokbokki.

Usually, you would suggest people to have garlic with ssamjang.

From here, you can eat potatoes,

sweet potatoes, and rice cakes without meat.

Don't eat this yet. Keep flipping it over...

until it cooks. Cook it longer since the heat is weak.

Okay?

It's fun to explain. I did my bit short.

Do you get it?

(He spent 20 minutes.)

(It's so much fun...)

(Pressured)

John is dying inside.

I can see it from his face.

No, I'm confident.

Don't be nervous and take it slow.

Just go step by step and have fun.

Imagine being a guide for the customer.

- Great!
- I want to eat this.

- Right now? It's so good.
- I need to eat...

- to explain tomorrow.
- Right.

It's not spicy at all once it's cooked.

Onions and green onions.

- Good job, everyone.
- Thank you.

- Thank you.
- Thank you.

See you tomorrow.

(A never-ending practice ends with Chef Paik's lesson.)

(Finally, the day breaks on the opening day.)

Did you sleep well?

Good morning.

- Good morning.
- Did you sleep well?

Yes.

(The employees are getting up.)

- Good morning.
- Did you just get up? My goodness.

(Half asleep)

Did... Did some woman...

call me just now?

A woman in my dream went,

"John!"

- In your dream?
- Yes.

John!

John!

(Lee Jang Woo, the woman of John's dreams)

In my dream,

your voice sounded like a woman's.

(Laughing)

It was like a scream.

"John!"

I was so surprised.

(The aftereffects of practising too much)

(4 hours later)

He's going to be a zombie by the time we close.

Yoon Si Yoon! Be more enthusiastic.

What do we do?

Why do I feel like something is missing?

What's missing is your mind.

(The overwhelming first business day in France is coming soon.)

- It has started.
- Yes, it has.

(The Genius Paik 3)

This is it.

Why is everyone frozen?

(A bright newcomer)

It's the perfect day to eat pork belly.

Using French...

when grilling meat didn't cross my mind.

Right? I didn't come prepared.

We can simply...

use our body to communicate.

Like this.

I'll most likely become an orangutan.

Body language will take up 99 percent.

(As they practice nonstop while dreaming of becoming an orangutan,)

(they arrive at the restaurant.)

Let's go.

(9:30am: Arrived at Single Pan House)

Let's go.

Good grief.

(Chef Paik is the first to open the door.)

Goodness.

- We're here.
- Welcome.

How pretty.

- Nice.
- Welcome.

(Welcoming them right away...)

(is Single Pan House's uniform.)

- A grill house is all about energy.
- Energy.

- Tighten your apron. Let's do this.
- Right.

It's energy.

Nice.

(Single Pan House's Chef, Paik Jong Won)

(Single Pan House's Sous Chef, Lee Jang Woo)

(Single Pan House Bartender, Kwon Yu Ri)

(Single Pan House's Floor Master, John Park)

(Flexing his forearm muscles)

(Single Pan House's Newcomer, Yoon Si Yoon)

All right, let's check...

No, we have to prep the meat first.

Okay.

(Prepping meat in the kitchen)

(A mountain of meat as high as the energy)

(Putting on gloves, which signals the start)

(Pounding)

It's loud in the kitchen.

- It has begun.
- It has begun.

(The sous chef sharpens the knife.)

(Chef Paik prepares the cutting boards.)

Where are the other knives?

The other knives?

He's currently using one.

Why are you using the boning knife...

to peel the garlic?

This one?

I'll return it.

- No, keep going.
- Okay.

No wonder the knife looked weird.

I was like, "What a cool-looking knife."

No wonder your knife looked cool.

It looks quite cool.

(The thin, sharp blade is suited for deboning.)

Did you choose a cool-looking knife?

Yes, the coolest-looking one.

I must have a butcher's DNA.

(The real butcher of Single Pan House)

(Starting to make pork belly)

(Separating the bones precisely with the boning knife)

(Even if it causes tech neck)

(Popping out)

The butchers in Korea are amazing.

They prep everything for you before delivery.

(With all his might)

(Skilfully prepping the meat)

All good.

(Wrapping the finished pork belly in plastic wrap...)

(to store in the fridge)

This is how I work out.

(A 500kg big 3 total in prepping meat)

It looks tough.

(He has six more packs to go.)

(At the same time)

(For lunch hours, the other restaurants...)

(Turning)

(are also preparing to open.)

The tables must have numbers.

Let's check the positions of the tables.

Okay.

We have to do that.

We need to leave space for that.

Yes, it's...

(Setting the tables spaciously)

(After checking them from afar)

(The outdoor tables are all set.)

(A little while later, the restaurant next door...)

(also sets up the tables.)

(Glancing)

(Glancing again)

(She's suddenly coming to our restaurant?)

- Hi.
- Hi.

(John is being called outside?)

(The staff of the restaurant next door...)

(keeps glancing at Single Pan House.)

(She's suddenly coming to our restaurant?)

- Hi.
- Hi.

(John is being called outside?)

It's our restaurant up until this point.

- Okay.
- Keep your chairs away.

Your chairs shouldn't cross over.

- We need to put our chairs here.
- Got it. Okay.

(The restaurant next door complains about crossing the line.)

(Our chairs have crossed the area of the restaurant next door.)

(Adjusting by bringing the front row forward)

This one should be fine.

(The problem is the back row.)

(The back row was challenging to set up.)

(What's worse, the back touches the door.)

(The floor master thinks about it for a while.)

Let's get rid of one table.

(Ultimately, 1 table is removed.)

Three looks enough.

(From 4 to 3 outdoor tables)

(For better service)

Say that we...

- Yes, if...
- Say that we grill meat here...

and also here.

This setup is perfect.

(Park has no idea about the consequences...)

(brought about by his decision.)

- What's the time right now?
- It's 10:47am.

(1 hour and 13 minutes before opening)

(A pan of pork belly with a bunch of side ingredients)

(Kimchi, onions, seasoned green onions, rice cakes,)

(potatoes and sweet potatoes, whole garlics)

(A whopping 7 side ingredients)

(1 hour left before opening)

(Completion of the 7 side ingredients)

(0 percent)

(Will they get ready within the time?)

Hotel pans.

Get me both of the trays.

Okay.

(The trays are oven-safe hotel pans.)

(What is he going to do with the oven-safe hotel pans?)

Some of the most advanced equipment...

is the convection oven.

It's an oven that you can do everything with,

including deep-frying.

Use the convection oven well,

and we've got plenty to serve.

- Shall I preheat the oven?
- Yes.

- At 180°C?
- Yes, 180°C.

(Preparing the oven to make it work hard)

(Pouring all the raw ingredients into the hotel pans)

(Side ingredient 1: Potatoes, Side ingredient 2: Sweet potatoes)

- Rice cakes.
- Rice cakes.

(Side ingredient 3: Rice cakes)

(Into the colourful vegetable mix,)

(a generous amount of oyster mushrooms is added.)

It's spicy.

(Even the tear-jerking sliced onions)

Okay.

(Side ingredient 4: Onions, into the hotel pan)

(Side ingredient 5: Whole garlics)

(Lastly, kimchi)

Even kimchi into the oven?

If this works, it'd be amazing.

For real.

- Right?
- Yes.

It'll put me at peace.

Please become tasty.

It has to work at any cost.

(Confident)

(Into the preheated oven)

(Each hotel pan makes its way in.)

(The side dishes are in.)

Thirty minutes.

(The oven is in full operation now!)

(Will they be cooked in time?)

(A little while later)

(Jang Woo is worried about the oven being used for the first time.)

The kimchi is about to burn, Jong Won.

Take it out, flip it around, and put it back in.

Got it.

(Perfectly fine)

It's fine.

Sorry, I was wrong.

(The oven is fine.)

Let's open at noon.

Noon? One hour left.

- Got it.
- Okay.

- Hi.
- Hi.

- Good morning.
- Hi. Good morning.

- Hello.
- Hi.

The uniforms are over there.

Get changed and meet me back here.

Okay, got it.

(They quickly got changed.)

Can you help set the tables up?

- Sure.
- Okay.

(Setting up the indoor tables)

(Placing a paper placemat each)

Can you write this down...

on the signboard?

Don't you have better handwriting than me?

Okay.

(Roxana, with better handwriting, writes on the standing signboard.)

(Placing it visibly near the door)

(Open for lunch, a pan of pork belly)

(The monitor menu is turned on.)

(Writing the place of origin on the blackboard)

(Once Bartender Yu Ri displays the sample drinks,)

(the floor is ready for business.)

(The alarm goes off in the kitchen.)

Jong Won, it's been 30 minutes.

- How is it?
- The top oven. Please take a look.

(Rushing over)

Nice. The potatoes look good.

- Do I take it out?
- Good. Flip them around.

Got it.

Passing by. Be careful.

Nice. Very good.

It looks amazing.

Bring the colour out...

by using a generous amount of paprika powder.

Please mix it.

Okay, I will.

I'm being careful so as not to crush them.

It's fine to crush them. Don't worry about it.

Amazing. To think we'd finish them in one go.

- Was it the power of the oven?
- Yes.

(This is the power of the oven.)

(The nicely cooked whole garlics)

Gosh, the garlics look amazing.

(The nicely cooked whole garlics)

(Even the stir-fried kimchi is a success!)

(Finished cooking all at once with the oven)

Keep them warm after mixing.

(The seasoned green onions will be mixed right before serving.)

(Keeping them warm until an order is made)

At 30°C.

(The kitchen is also ready for business.)

(Current time: 12pm)

(It's finally the promised time.)

Let's cheer, everyone.

Let's cheer, everyone.

- Let's do our best.
- Okay.

- It's only the beginning.
- Right.

Explain with all your heart.

The foods need explanation.

- Got it.
- Okay.

- Let's give it our all.
- Okay.

Okay. Single Pan House.

(In hopes of Single Pan House's successful start)

- Let's go!
- Let's go!

Let's go.

Cheering just made me nervous.

I hope I don't make any mistakes.

(Single Pan House)

(Meat)

We're open.

(Single Pan House has opened in Lyon, France!)

(Single Pan House's first menu to start off the restaurant in France)

(A Pan of Pork Belly)

(Appetizer, Main course)

(All of this is 34 euros per person.)

(Eggs on mayo and seasoned mushrooms will be revealed next episode!)

(From the pork belly as the head of the main course...)

(to the 7 side ingredients that are the best combination)

(The finale K-dessert will be revealed later.)

(Minimum 1 million dollars annual sales per alley store)

(In a competitive gourmet alley with 38 must-eat restaurants,)

(trying to earn 1 million dollars in annual sales with a single pan)

Come have lunch.

(The 1st step to 1 million dollars)

Grand opening.

(But it's quite empty.)

(Glancing)

(Glancing again)

(The beginner restaurateur can't help but look out the window.)

(Meanwhile, Chef Paik, who has opened countless restaurants,)

(Glancing)

(is no different.)

(Everyone quietly waits for the first customer.)

(Two people have stopped before Single Pan House.)

People are already interested in our restaurant.

Gosh, they're interested.

Turn the kitchen lights on.

(Before they know it, more passersby have gathered.)

People are interested.

(Smiling brightly)

Come inside.

(But they soon walk away.)

(Smiling until the end)

(People are interested, but none willingly walk in.)

We know by now from opening many restaurants.

- Right.
- Getting the first customer...

is the hardest.

They hesitate the most.

We still draw in customers.

Exactly.

(Just then, one couple stops right in front of Single Pan House.)

Two who look like they'll enjoy the food are...

(The two look like they'll enjoy the food.)

- Hi.
- Hi.

Yes, right.

Is this the only menu?

Yes.

(Contemplating seriously with a furrowed brow)

Will we have a customer just five minutes after opening?

(Feeling nervous)

(Whispering)

(Shaking his head)

(Shaking his head)

(In the end, they walk away.)

- Okay. See you again.
- See you again.

It's not easy. They left.

It's tough.

- First customers are tough.
- Getting first customers.

The two had a face...

as if they'd enjoy Korean food.

I know, right?

They might return.

- But it sure is tough.
- Right?

(Reluctant to give up)

(After the couple left...)

What?

It's really...

- Hi.
- Hi.

Are you Japanese?

(Nodding)

Nice. It's a Korean restaurant.

Have you had Korean food?

(Japanese has been installed in Si Yoon.)

We opened today.

Today?

(Walking toward the restaurant after hearing it's opening day)

Incredible.

Specialty pork.

A really famous chef...

(Impressed)

(They continue to chat.)

- Okay.
- Thank you.

(They are...)

(the couple who looked like they'd enjoy Korean food...)

(who had left after contemplating.)

(The couple carefully explored...)

(every nook and cranny of the gourmet alley.)

(After looking at all 38 restaurants,)

(they've returned to Single Pan House!)

- Welcome!
- Welcome!

- Welcome!
- Welcome!

(The first customers take a seat inside.)

(The Japanese customers sit outside.)

(2 teams have come in just 7 minutes after opening!)

(Handing the menu)

(The look on their faces reading the menu looks serious.)

(A one-pan menu is new to the customers.)

Do you, by any chance, know Korean barbecue?

Yes.

(An in-depth explanation of the menu)

The meat is served on a big pan.

It comes with...

various side ingredients you can enjoy with the meat.

You get to find the best combination...

when eaten together.

- Two orders first.
- We'll have two sparkling water...

and two of the grills.

(Order: 2 pans of pork belly, 2 sparkling water)

We get to try something we normally don't today.

It'll be a new taste.

Yes, the experience will be worth it!

(Filled with excitement)

(Si Yoon, capable of Japanese, is in charge of the outdoor table.)

Today, we have one special menu!

(Sticking close to the customer and eavesdropping)

- Tteokbokki?
- Tteokbokki?

Correct. It's tteokbokki, but...

(Sets out when the customer is curious)

It's soy sauce tteokbokki.

- Soy sauce tteokbokki?
- Yes.

It's a course meal.

So it's a course meal.

(It being a course meal has made the two quiet.)

(Is there a problem?)

I want to take my time enjoying it.

Do you not have much time?

No, we don't.

(Will the customers leave?)

The preparations are almost done.

(Glancing)

Shall we have it?

- Two portions, please.
- Okay.

- Two portions, please.
- Okay.

(Smiling brightly at the order)

(The newcomer's spirit stopped the customers from leaving.)

- We have two customers.
- Did they order?

Yes, they did.

- They don't have much time.
- Okay.

Let's watch them as they eat.

Did they not order any drinks?

Right, drinks.

Even drinks.

Have them pick.

(I'll get their orders right away.)

(Skilfully, the experienced floor manager...)

- Two orders first.
- Okay.

(I'm back.)

How about drinks?

- I'd like Coke.
- Coke?

- I want sparkling water.
- Sparkling water.

(Order: 2 Grills of pork belly, 1 Coke, 1 Sparkling water)

(The order is complete for real this time.)

- One sparkling water.
- Okay.

- One Coke.
- Okay.

(It was a tough welcome ceremony for the newbie.)

This.

(He's getting one plate ready in the kitchen.)

Two people.

(A plate for 2)

We'll make it as quickly as possible.

(And Chef Paik...)

(prepares pork belly.)

(The center of today's plate)

(Pork belly)

I should do a fan service.

(The butcher's performance for the customers)

Don't block the view. Stand aside...

so the customers can see.

(He secures an unblocked view for the performance.)

(He starts slicing.)

(Thick)

(Sprinkling)

(Salt and pepper to bring out the meat's zest)

(Grilling it to its optimum state)

(While Chef Paik focuses on the meat...)

One by one.

(The sous chef prepares the side dishes.)

Let's do it one by one.

(Sweet rice cakes are cooked nice and soft.)

Tteokbokki looks delicious.

Not too much. Just enough. Good.

(Their first entry onto the plate)

Pour generously.

- Since they're the first customers.
- Okay.

(Potatoes and sweet potatoes, rice cakes)

(Filling combination of carbs to go with meat)

And...

Kimchi looks delicious.

(Kimchi, whole garlic)

My gosh.

(Onions)

(The side dishes that go best with pork belly fill up the plate.)

I made the sauce for seasoned green onions.

(Adding the sauce to sliced green onions)

(Finishing it with sesame oil)

(Easy-to-make seasoned green onions is complete.)

It looks amazing.

The plate looks amazing.

(Pork belly is cooked golden brown.)

(Onto the plate)

(Fill it up with heaps of pork belly.)

(Full of delicious dishes)

Okay.

(A plate of pork belly)

(Sliding in)

It looks good.

- Shall I turn up the gas?
- This?

- Just a bit?
- Turn it up.

(Sliding out)

(The floor manager monitored the kitchen like a ghost.)

(He gets ready to set the table.)

(He prepares the sauce according to the number of customers.)

Si Yoon, when we serve the meat later,

we need to clear the table too.

One person should hold... You should carry the plate.

- Si Yoon will carry the plate.
- Okay.

- And we will set these.
- Two of us.

Yes. And start the fire.

You be in charge of the table outside,

and I'll handle the one inside.

- Okay, thank you.
- Okay.

(The textbook example of a floor manager)

(She follows John's instruction and serves the sauce first.)

This is the sauce you have with the meat.

This is sesame oil.

It has salt and pepper in it.

Next to it is ssamjang.

You usually have it with ssam.

(Ssamjang and sesame oil go very well with meat.)

(Next, John arrives.)

- Hello.
- Hello.

(He sets up the portable stove.)

(They're confused about the fire.)

Display it nicely for a bit.

I'll put it here for a second.

(That's right. This is...)

(They're utilizing the big window of the open kitchen!)

(Heat it thoroughly one last time.)

You must make use of it...

(At the same time, it attracts potential customers!)

and lure customers in.

(What's that?)

(Making it tasty and promoting the restaurant)

- It's ready.
- I'm coming. Thank you.

(Ringing)

- Is the stove turned on?
- Yes, it is.

I'll put this here.

(Eyes glued to the huge plate)

Okay.

(Since the food is here, what's left is...)

I told you.

(The core of K-barbecue, personalized service)

(The key is to explain how to eat it to customers.)

(Can they carry it out well?)

I'm going to help you eat today.

So this is "samgyeopsal," which is pork belly. First of all,

try a piece.

(He sweetly places a piece of meat on their plates each.)

Just with the sesame oil and salt and pepper.

(As explained, they dip it in sesame oil and takes a bite.)

(Nodding)

Do you like it?

Traditional way of eating...

Next, this is ssamjang,

- which is a sauce with bean paste.
- Take this.

(Next, try it with ssamjang.)

It's a little spicy.

- This is very good.
- It's a little spicy.

(How is the meat with ssamjang?)

(Humming)

Is it okay? Not too spicy?

(Ssamjang is not too sweet or spicy, it's just nice.)

We also have this tteokbokki.

This, you can eat without any sauce.

(You can have it without any sauce.)

And in Korea...

(What was most emphasized in the lesson yesterday)

(Explain how seasoned green onions must be cooked!)

We have onion raw, not cooked.

So it's very spicy.

But when it gets sautéed,

it's going to be a little sweeter, a little more cooked.

We can wait for this, and later,

we can have this with the pork.

You can have the pork with kimchi, garlic, and everything else.

I'll mix it. It's going to be a little bit...

(He looks like he fell in love.)

How do you say "thank you" in Korean?

Gamsahapnida.

- Gamsahapnida.
- Gamsahapnida.

- Gamsahapnida.
- Yes.

(Doing her best)

- Enjoy your food.
- Gamsahapnida.

Thank you.

(He clears the personalized service manual.)

(His chopsticks immediately reach for...)

(His first combination, pork belly and kimchi)

(He tries pork belly with kimchi first.)

(And he takes a chunk of kimchi again.)

(He tries just the kimchi this time.)

Kimchi tastes unique.

(How should I describe it?)

It's sour and spicy.

(Sour and spicy kimchi...)

(gets rid of the greasiness of pork belly.)

It's fascinating to have it all on one pan.

Meat with so many vegetables.

(The customer tries another combination.)

(Seasoned green onions and pork)

(This time, with whole garlic)

(He enjoyed the typical 3 pork belly combos.)

(What's the best combo?)

This is my favourite.

(Ssamjang)

(The basics are the best.)

(After trying out different combos, he comes back to ssamjang.)

The pork tastes delicious even with all the fats.

(I agree!)

(She likes the rice cake too.)

(Satisfied)

(He follows her example and picks up a rice cake.)

(But he dips it in ssamjang too.)

(Ssamjang tastes good with everything.)

(Well-cooked rice cakes...)

(surprisingly goes well with ssamjang.)

The second grill will take some time, right?

It'll be ready soon.

(The meat is already cooked.)

(In the middle of the side dishes prepared by the sous chef,)

(he piles up a pork tower.)

(Reheat it one last time in front of the big window.)

(Who are you guys?)

(A while ago)

Hello.

(They seemed to walk past, but they stopped walking.)

(Chef Park, who was grilling pork, caught their eyes.)

Doesn't that look good?

(Walking back)

Korean authentic food.

Do you see that? Look.

(An interesting sight of Jang Woo on the other side of the big window)

(Working harder)

- We'll give it a try.
- Okay.

(They successfully attract customers using the big window.)

(Feeling very proud)

Be careful.

I'll just leave them there.

Okay. Let's go.

It looks delicious!

It's okay.

This is amazing.

(We must take photos of this.)

- This is the best!
- It's the best.

This is the best.

(If they're done taking the photos)

If you don't mind, I'd like to explain how to eat it.

- Sure.
- Sure.

(Si Yoon starts his personalized service too.)

This is pork belly.

- Pork belly, okay.
- Pork belly.

And we have two sauces.

Have the meat with the sauce.

I'm excited!

It's delicious.

(Humming)

This is...

Green onion? It's seasoned green onions.

It's a bit spicy now,

so please wait for a while.

- Next...
- Yes.

- Tteokbokki.
- Tteokbokki.

Is this oil? Ssamjang?

- Have it as is.
- As is?

Tteokbokki is...

It's delicious.

(Eating rice cake)

(Thumbs up)

(The customers enjoy the food thanks to Si Yoon's explanation)

(Turning his head)

This is delicious.

(He wants to show off the grill of pork belly.)

(At that moment, music starts to play.)

(An elderly with accordion suddenly arrives.)

(They eat and enjoy the performance too. How lucky.)

(Humming)

It's the best.

(It's tasty and entertaining.)

Is the green onion still spicy?

(Picking up seasoned green onions)

(She takes a bite.)

- It's tasty!
- It's delicious.

(It's delicious!)

(The customers are enjoying their food,)

(and Si Yoon is still standing right next to them.)

I want to eat this kimchi.

Is that so?

(He continues his personalized service.)

Koreans like to eat kimchi and pork together.

Eat it together with kimchi.

It's delicious.

(Taking a step closer)

(He flips them to prevent them from burning.)

(Taking two steps closer)

Which do you like the most?

(What?)

It's hard to choose.

They're all delicious.

Right? They're all tasty.

(He stands right next to the customers.)

(Glancing)

(He doesn't move away from them.)

(Like that, it became a table for 3.)

(The personalized service continues in the hall too.)

You can have the two sauces with every food that'll be served.

But don't mix the sauces.

(As practised yesterday, she explains in detail.)

(Focused)

(Roxana finishes explaining.)

She explains nicely and patiently.

(There's a reason why they said this.)

(The difference between Korea and France is the serving style.)

(The server)

(Taking an order without looking at the customers)

(The waiters are rather free-spirited.)

(Staring intensely)

(You must be able to read the room fiercely to place your order.)

(Excuse me.)

(Somewhere in between serving and neglecting)

(To those who are familiar with French servers...)

(Controlling the fire carefully)

(Placing it on their plates)

(Their personalized service is a whole new world.)

(Deeply moved)

(Laughing)

He'd pass out...

- by the end of the day.
- Why?

- John has to speak so much.
- Exactly.

(John has to speak so much.)

Usually, in Korea, this is a very spicy dish.

But today, it's with soy sauce,

a little bit of beef, and vegetables.

Thank you.

- Thank you.
- You're welcome. Enjoy.

It's getting better and better.

Isn't it good?

That's a lot of garlic.

I like garlic.

(Eating garlic)

(Humming)

It's so delicious.

- Is everything okay?
- It's all good.

All good?

(This time, it's Yu Ri's personalized service.)

Is it spicy?

It's not. It's fine.

- But this is a bit spicy.
- Kimchi.

It's sweet.

It's sweet. Is it?

Isn't it sweet?

- It's sweet?
- Yes.

(It's spicy.)

- Kimchi.
- Kimchi.

- It's sweet.
- It's sweet.

(Satisfied)

Kimchi isn't sweet, though.

I'm glad.

(About what?)

Okay.

(She must've wanted to say kimchi tastes sweet when cooked.)

How adorable.

(Laughing)

(Current time: 12:35pm)

(It's been 35 minutes since opening.)

I think it's going to be nice.

(With the additional father-daughter customers,)

(4 tables are currently occupied.)

(The couple is almost done with their food.)

I've been feeling full for a while.

Then you don't need a dessert?

That's different.

But they don't sell desserts here.

(But they don't sell desserts here.)

(Every restaurant in France sells desserts.)

(A dessert after a meal is a must for French.)

(Single Pan House)

(And Single Pan House...)

(does have a dessert!)

(Dessert)

(What do you eat after pork belly?)

(You stir-fry it with the leftover meat.)

(The leading K-dessert)

(Single Pan House's dessert, fried rice)

Are you enjoying it?

When you're almost finished, we're going to make you fried rice.

It's stir-fried rice.

- Okay.
- Okay.

- Are you ready?
- Yes.

Okay, perfect.

I'll have it ready soon.

- One fried rice.
- Okay.

- Make it tasty.
- Sure.

Don't even worry about it.

(The first fried rice order)

(Cut the leftover ingredients nicely.)

- Get me a bowlful of rice.
- Rice.

Is this enough?

(This much is just nice to have as a dessert for Jang Woo.)

Put it in. The whole thing.

Crushed dried laver. A lot of it.

(It would taste good as is.)

(But it's called fried rice because it's stir-fried.)

(Adding the rice onto the heated grill)

(Spread it out thinly so it sticks to the grill well.)

(He finishes it by adding sesame salt.)

Fried rice is ready.

(K-dessert, fried rice, is ready.)

Thank you.

This is Korean-style fried rice.

(An unexpected visual)

You can eat with a spoon.

(You said it was a dessert.)

- Do we have big spoons?
- Yes.

We do?

(A huge, circular rice is served.)

It smells good.

(He shows them how to scoop it up.)

Enjoy.

(Enjoy your food.)

(Completely different from sweet French desserts)

(Taking a mouthful of K-dessert)

(His first-ever fried rice)

I need the red sauce.

(He finished his ssamjang.)

Excuse me.

Can I have the red salsa sauce refilled?

- Yes.
- Thank you.

(The ssamjang lover needs more ssamjang.)

- He must like this.
- Yes.

Ssamjang.

(This special ssamjang is actually...)

Ssamjang.

(Less spicy ssamjang made by Jang Woo)

Sugar and water.

(He neutralized the spiciness using sugar and water.)

(Adding savoury sesame oil)

(He ground some sesame seeds too.)

(Its savoury taste is the kick.)

(Jang Woo's ssamjang)

(Ssamjang refilled)

- Thank you.
- Let me help you.

(She proceeds with her personalized service.)

Like this.

(I'll spread it out thinly so it becomes nicely scorched.)

It's called "bokkeumbap."

This is Korean fried rice.

It's a heart.

(A heart-shaped fried rice made by Yu Ri)

Forever.

Forever.

(She ends her personalized service with a heart-shaped fried rice.)

This is an interactive meal.

(Still getting used to the concept of personalized service)

(He takes some of well-cooked heart-shaped fried rice.)

(A spoonful of ssamjang)

(Two spoonfuls of ssamjang)

(He takes a bite of ssamjang-mixed fried rice.)

(Very excited)

(Fried rice goes well with sweet ssamjang!)

(Meanwhile, the 3-person outdoor table)

By the way, you add rice here...

Do you want some fried rice now?

This is actually the perfect time to make fried rice.

(Because he was with them,)

(he could get the timing right for the fried rice.)

Let's ask him to put less garlic.

Could you put less garlic in the fried rice?

(We have to go work right away.)

(The request to put less garlic has been received.)

For the fried rice, they want less garlic.

- Okay.
- Because of the smell.

I see. Less garlic because they'll go back to work.

Yes.

No. Three cloves.

- I'll add three cloves.
- Okay.

(Customized to suit the customers' preferences)

- Done.
- Okay.

(Here's your fried rice with a little bit of garlic.)

- Fantastic!
- Bokkeumbap, the fried rice.

It's tasty.

This was what the spoons were for.

It's hot, so please be careful.

Thank you for the food!

(Blowing it at the same time)

(Staying close)

- It's tasty.
- It's tasty.

I like that they make this in the end.

(Loving the fried rice)

(Getting closer to tell the what's even more delicious)

The bottom part is tasty.

This scorched rice, right?

(The highlight of the fried rice...)

(is nurungji, the crunchy scorched rice.)

(Let me make it easier for you to eat.)

(Amazed)

- There you go.
- Thank you.

(Okay. Should we dig in again?)

(Each tries a spoonful of nurungji.)

(Savouring)

It's so tasty, isn't it?

(Providing close, intensive care...)

(so that they can enjoy the desserts too.)

(Current time: 12:50pm)

(It's been 50 minutes since opening.)

(Currently at the Single Pan House...)

(are 8 people dining for quite some time.)

(It's about time to get new customers.)

Hello.

(It's about time to get new customers.)

Hello.

(Just saying hello over and over again)

(Glancing)

(Pausing)

(Going past it)

(Glancing)

(Walking past it)

We'll come back here after looking around.

Yes, I'll be waiting for you.

(Customers just keep passing by it.)

Hello.

(Since the last customer,)

(there hasn't been a new customer for 25 minutes.)

(The street is certainly more crowded.)

(But for some reason, customers stopped showing up.)

(Glancing at the restaurant next door)

(There are as many as 9 customers outside alone.)

(Only Single Pan House is seeing a sudden drop in customers.)

(Did they choose the wrong dish?)

It's raining.

It's beginning to rain.

- What?
- It's raining now.

(To make matters worse, rain is pouring down.)

Gosh. Is it raining?

It's over. We should call it a day.

I knew it.

(Customers have stopped showing up at Single Pan House.)

(We can't close and call it a day like this!)

(Calling the new recruit urgently!)

(Giving a secret order to the new recruit)

(They can't help but come in after seeing this.)

(Executing the secret order)

(He successfully draws customers in right away.)

(What is that?)

(New customers)

(New customers)

(What? I think they're waiting.)

(Are people waiting to get into Single Pan House?)

(What is Chef Paik's strategy that turned the business around?)

(And a new dish is introduced to Single Pan House.)

(There is a 5-euro mystery menu.)

(There's a mystery menu. Did you see it?)

(I want to have the mystery menu.)

(Chef Paik's masterful dish is launched.)

(But customers show concerning reactions.)

John, do they like it?

(- I don't like it. - Me neither.)

(Gosh. It doesn't taste good.)

(Chef Paik will be stressed out.)

(Hectic and chaotic)

(Mushyrooms.)

(They start acting strangely, one by one.)

(Mushroomys.)

(What will happen to the mystery menu...)

(that has put Single Pan House into chaos?)

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