Original subtitles

(Episode 20)

Let's go to the hospital.

Let's go.

Let's go to the hospital.

Let me come with you.

Why are you doing this?

Let's go together.

I can go alone.

- It's better to go together. - Hey.

Aren't you afraid of getting a shot?

Am I a kid to be afraid of getting shots?

- Let's go. - Hey.

Excuse me.

I'm not the sick one, he is.

Your shoulders are already uneven.

Do you hold the ladle with your right hand?

Yes.

Well...

Doctor.

I don't need a cast, do I?

I can't get an arm cast.

Actually he's the one who is hurt.

Why are you telling me I have wrist and shoulder problems?

I don't understand.

Why didn't you come sooner?

I... Well...

(Light and Shadow Loans)

Goodness.

You're here again.

Why didn't you tell me you got discharged?

You look fine.

Hey.

By the way, when you...

lifted me up to save me...

from the bad guys,

my heart fluttered when I was in your arms.

I was nervous.

My heart was racing, you know.

You're funny.

You're a really amazing guy.

Women are stupid not to realize that.

You were as light as a feather.

Is that because you're old?

It's not because I'm old.

It's because I'm skinny.

By the way,

are Poong and Sae Woo single?

He said they were. Then he said they weren't.

He keeps going back and forth, that Poong.

They're...

both married.

Then why did he keep changing his words?

Why did he say they were and they weren't?

I told Poong...

that Sae Woo was crying at a bus stop.

Poong ran over so fast.

Was Sae Woo crying? Why?

It was just a lie.

The way he ran over looked like he was her boyfriend.

Then are they having an affair?

No, what do you mean, "an affair"?

Don't open a curtain like that. I could've been naked.

You're right.

I came here because of you.

I didn't even know I was sick.

Don't work the wok anymore.

Don't work the ladle either.

I'll do both wok and ladle.

Working with only one makes me feel incomplete,

Your arm will get better soon.

Once it does, I'll have to leave the kitchen...

because I only know how to work the ladle.

Are you afraid of getting kicked out?

You're good at pushing people away in advance.

You sound upset.

Yes, you got it.

I guess you don't want to leave the kitchen.

No, I don't.

I'm good at separating my public and private lives.

I'm good at it too.

That solves it.

- Fine. - Yes, chef.

Hey.

By the way,

was the dim sum that bad?

Yes, chef.

You described it so cold-heartedly,

viciously, and brutally.

You have a sensitive tongue.

You basically put a chef on a cutting board like a fish...

and filleted him.

Should I...

sugar-coat things too?

No.

From now on...

I'll do whatever my heart wants.

My heart is mine.

You men should stop telling me what to do now.

This is nice.

Because I'm not in the hospital alone.

It's nice to be sick together.

That doesn't make any sense.

(Chinese Cuisine)

What are you doing out here?

You.

Sit here and wait for a minute.

Have a talk with me.

What is it, boss?

Are you still...

married?

I signed the papers. It's over.

Congratulations.

Good for you.

What is it?

Hey.

Did you break up with your wife?

I'm just...

curious.

Yes.

We broke up.

You took your ring off too.

Good job.

You did well.

Meet someone better next time.

I'm not going to date. I'm just going to work.

(Hungry Wok)

Again.

Hi, kitty.

The dough balloon...

has to blow up to a size as big as my face...

in order to withstand the weight of the broth and the stuffing.

It keeps on popping before I'm finished blowing it.

Hey, kitty.

If it pops, it'll be too thick and tough.

I want to do a good job,

but things won't go my way.

(Hungry Wok)

[VIU Ver] SBS E20 Wok of Love "Are They Single or Married?" -♥ Ruo Xi ♥-

(Whole Shrimp Dim Sum Festival)

(Whole Shrimp Dim Sum Festival)

Gosh.

(Whole Shrimp Dim Sum Festival)

It's so delicious.

It's good.

Tomorrow, the Whole Shrimp Dim Sum Festival...

will start between Finishing Touch and Hungry Wok.

Please do your best to be perfect in your roles.

- Yes, chef! - Yes, chef!

Seol Ja, let's work on the broth again.

It tastes fishy because of the shrimp's intestines.

We used wild-caught shrimp, but since they were frozen,

the intestines went bad during the defrosting.

That's why we'll use local Pacific white shrimp...

even though they're farmed because they're alive.

Yes, chef.

Lady, you'll be in charge of preparing the shrimp.

We're all busy and short on time, so please hurry.

We need 12 shrimp in a tangbao,

so prepare 2 boxes by deveining and getting only the meat.

Tiger shrimp are expensive,

and it's important to keep the meat juicy.

You cannot damage a single shrimp.

Hold onto the legs as you rip off the shell all at once.

Make sure to open the shell slowly...

so you get the meat in one piece.

Don't damage anything.

You can do it, right?

Hen.

Chicken feet.

Pork rinds.

Pork feet.

Water.

Stop.

Ginger.

Ginger...

You shouldn't cut it away, you should scrape it off.

If you use a knife, the aroma will disappear.

Don't think of it as a peel.

Think of it as a piece of clothing covering a ginger.

Make sure you don't damage the flesh of the ginger.

Answer me.

Yes, Cutting Part.

Lady!

Have you gone crazy?

You need to peel it off properly.

Do you know how expensive tiger shrimp are?

Half of the meat is still stuck on the shell.

When you peel apples,

we only get a quarter of the apple left to eat.

Use your head. What do you have it for?

Geok Jeong.

Only use strong flour...

to make it chewy, but soft.

Yes, chef.

Spread it out as you knead...

so that you can get rid of all the air bubbles.

Get down.

Roll it like a scroll.

Yes, chef.

That way, the thin layers will get chewier,

and the dough will stretch easily.

Then the shell won't rip even when we fill it with broth.

Yes, chef.

- Stop staring. - Yes, chef.

Are the balloons still popping?

Let's check.

What do you have to do...

to make sure the dumpling skin doesn't pop?

Gum?

Is it not supposed to pop?

No.

Ma'am, I'm sorry. I'm so sorry.

I'm out of my mind because of Whole Shrimp.

My mouth has gone crazy.

Chef Poong called me...

a slug, Seol Ja.

I'm sorry?

The gangsters tell me I have a loose screw.

They say I'm broken.

Who said that?

Was it Maeng Dal? The one with the white hair?

The one with the white hair...

is the man you went to the hotel with.

It wasn't him.

He's actually nice to me.

Did you...

see me...

going to a hotel with Maeng Dal?

Then why didn't you say anything until now?

Isn't it only right to pretend like you didn't see those things?

There's nothing going on between us.

We're nothing.

Why?

He's the nicest one out of all of them.

Have you gone mad? He's not good enough for me.

My goodness.

I'm sorry.

I'm sorry, ma'am.

(Hungry Wok)

This is how you're supposed to eat this.

Gosh.

I can't sleep at night because my hands reek of ginger.

This sandwich tastes amazing.

Where's Seol Ja and my... Where are the two ladies?

They went to the bathroom.

Listen up.

From now on, I want you guys...

to start calling Poong "chef. From now on, say, "Yes, chef."

"Okay, chef."

Okay?

You can continue eating.

(Hungry Wok)

(Whole Shrimp Dim Sum Summer Festival)

(3 course shrimp menus with main meal: 18 dollars)

Seol Ja.

I'll show you what kind of man I am.

Come to the 21st floor of Giant Hotel.

I want you to work with me.

Your skill belongs at a great place like this.

Get out of that low-rated Chinese restaurant...

right now.

Aren't you going to go home?

- That balloon... - It's a bubble gum.

- Are you mocking me? - No, chef.

This is how badly...

I want to make a balloon-like dough.

Here. Oh, gosh.

I'm not going to eat it.

Come on. I made two servings. You should have some.

I thought I'd get to eat whatever I want...

if I became a chef.

But I don't even have time to eat properly. Here.

It's my first jajangmyeon.

I'll mix it for you.

It doesn't taste good.

Really?

Are you being honest?

Look.

You boiled the noodles too much. They're way too soggy.

And because you added too much chunjang,

you tried so hard to cover the saltiness with sugar.

So it tastes way too sweet.

Who taught you to do stuff like this?

Me? Don't lie to me. Here. Look.

The squid, shrimp,

vegetables, and noodles need to mix well with the sauce...

and be in perfect harmony.

But you didn't even consider the water inside the onions.

Once I finish this dish, it'll become a whole new bowl of soup.

I can't even tell if this is jajangmyeon or gan jajangmyeon.

I know you think it tastes nice.

Are you seriously smiling?

You're lasting longer than I thought you would.

Yes, chef.

I know how hard it is to work in the kitchen.

Yes, chef.

It was your first time making jajangmyeon,

so I'll finish it.

Yes, chef.

I think it tastes nice.

Give me a piece of bubble gum.

No, not what you've been chewing. Give me a new one.

Oh, okay.

The dough...

needs to be soft, yet resilient.

Yes, chef.

In order for the dough to hold in the stuff and broth,

it needs to be elastic, yet strong.

Also,

it needs to have a very soft texture.

Yes, chef.

Instead of adding eggs to the dough,

should we try adding duck eggs...

and glutinous rice flour?

Strong flour. Glutinous rice flour.

Water.

Duck egg.

Give it to me. I'll do it.

Put some strength into it and roll it to the side.

Yes, chef.

You need to put in more strength.

- Like this? - Yes.

Hold it.

It's too saggy.

Should we get rid of the water?

Yes, chef.

Strong flour.

Glutinous rice flour. Duck egg.

You're good.

The dough is too dry. It doesn't expand.

We need to add water, but...

- Should we add flour paste? - Instead of glutinous rice flour?

- Yes. - Yes, chef.

Again.

Strong flour. Flour paste.

Duck egg.

Let's try this one last time...

and go home if it doesn't work.

Yes, chef.

It's getting bigger.

My gosh. It didn't pop.

My goodness. It's working.

Nice.

(Hungry Wok)

(Chinese Cuisine)

I signed the papers. It's over.

I'm not going to date.

I'm just going to work.

(Hungry Wok)