Original subtitles

(The 17th catering)

(Somewhere in Seoul where you can see the N Seoul Tower)

Hello.

- Hello. - You must be in a good mood.

(The members begin crouching down as usual.)

You must be happy.

(And Kyoung Pyo is happy as always.)

- Did you gain weight? - I look puffy.

(I look puffy.)

(Now that everyone's here, it's time for the request form.)

- What is it? - Like I said yesterday...

The tickets we had to buy?

(Tickets?)

(Mysterious tickets are given to the members.)

Here are your tickets.

Thank you.

(After the last catering)

(The members received the catering request form.)

Yes. It's the next catering request form.

(Time: Noon, Number: 170 people)

(Multiple toppings at once, harmonious meal)

- What's this? - What is this?

Day and night together.

Is it about a weather?

- The National Weather Service? - Yes.

I think it's the observatory.

- The observatory? - Maybe.

Day and night...

(They have no clue.)

Sun, stars, moon.

This is never enough for a hint.

(Complaining)

I'll give you a hint.

I'll distribute tickets.

Tickets?

(Kyoung Pyo is lost in thoughts.)

Haeoreum or Daloreum Star Theater.

It must be the national... What's that again?

Is there a theater named Haeoreum Daloreum?

There is Haeoreum Theater, Daloreum Theater,

- and Byuloreum Theater. - Where?

Are we cooking for artists?

(They narrowed it down to the National Theater of Korea.)

(Daloreum Grand Theater)

(In the tickets the members received,)

(it says the National Theater.)

(Kyoung Pyo got the National Theater right.)

Really?

We have to get going if it starts at 6:50pm.

- Let's go. - The play starts at 6:50pm.

Enjoy watching.

(They set out before they're late.)

- Why... - Someone's already in the car.

Without the AC on in this weather?

Well done.

(Is someone really in the car?)

- I... - I know.

I suspected someone to be in the car, and I was right.

- Get out. - But I opened the car before.

(She tries to hide to the end.)

Well done.

We should've rushed.

(Singer Soyou)

It's so hot.

(A former member of SISTAR, the symbol of summer)

(A person with outstanding cooking skills)

(She even had a cooking competition with Paik.)

(Chef Soyou)

(She became known as Chef So)

(It has never been so hard in the history of the show.)

(Soyou knows what to do.)

(She'll go down in history of the show.)

- It's so hot inside. - It was killing me.

(The ultimate supporter is here.)

My goodness.

(Hugging Paik after a while)

How have you been?

(Smiling like a dad)

But you weren't in the car before.

No one was in the car when I was loading.

I guess she went behind us.

- Can I get in the car for a second? - Now?

Yes, I have something to put in the car.

(Opening)

(Glancing)

What if we have a guest inside?

(Thanks to members who check the car when they arrive,)

(while the members were receiving the tickets,)

(a suspicious car approached their car.)

(Carrying out a special mission without letting them know)

(Soyou succeeded in sneaking in.)

Close it?

To see if anyone was in the car.

You were hiding well.

You couldn't see inside?

- No. - You can't see inside.

Welcome.

Let's go watch the show now.

(Anyway, welcome. Now, let's go watch the show.)

Long time no see, Soyou.

Long time no see.

- How have you been? - Good.

Are we making 170 servings today?

Yes.

(After driving in the center of Seoul,)

(they see the National Theater sign.)

(The show posters are on every streetlight.)

I haven't been here in so long.

There must be an orchestra.

I wonder what we're going to watch.

I'm not sure.

Look. "Ong Nyeo" is playing in Daloreum Grand Theater.

- "Ong Nyeo?" - Yes.

We can't miss that.

I just...

I just saw the poster.

- Musical "Ong Nyeo..." - How can they play "Ong Nyeo"?

(Paik found the poster for the R-rated play.)

Can they hold R-rated musicals?

- Of course. - It's common in Daehak-ro.

- Really? - It's common.

- That sounds fun. - There used to a lot of them.

(They start to see a large building in the distance.)

(They've reached...)

(The biggest art group in Joseon.)

(Traditional music)

(Traditional dance)

(Pansori)

(It's the place for art masters who are approved by the country.)

(Today's catering area, National Theater of Korea)

(Asia's first national theater opened in 1950)

(It's 8 times the size of a soccer field.)

(It consists of 4 theaters with a total of 2,432 seats.)

(Starting with its first show, "The Great Hero, Lee Sun-shin,")

(it put on...)

(about 3,500 shows until now.)

(It has...)

(3,000 kinds of 6,000 props.)

(It cultivated numerous artists in the past 70 years.)

(Kim Sung Nyu, Shim Yang Hong, Kim Jong Gu)

(The starting line of K-content)

(Who's waiting for the members here?)

(This large building is Haeoreum Grand Theater.)

This is Haeoreum, and that's Daloreum.

Yes, there's also Byuloreum.

(Starting with the biggest theater, Haeoreum Grand Theater...)

(Daloreum Theater)

(Byuloreum Theater)

(It's currently not in use.)

(Including the country's first dome theater, Hanuel Round Theater,)

(it consists of 4 theaters.)

(The members pass Haeoreum Theater and head to Daloreum Theater.)

Okay.

We're at the National Theater.

We're here.

Gosh, I haven't been here for so long.

So long? This is my first time.

- It's my first time here. - You too?

It's my first time to visit the National Theater.

- After Byeon Kang Soe, "Ong Nyeo." - "Ong Nyeo."

"Ong Nyeo" in the National Theater of Korea?

- I know. - Wait, the tickets.

(The tickets!)

(Don't forget your tickets like Kyoung Pyo.)

- Ko Kyoung Ticket. - What?

Daloreum.

(With tickets,)

(they head to the theater excitedly.)

(Entering the theater lobby)

Is the R seat on the first floor?

- First floor. - It doesn't say.

We have to go upstairs to get to the first floor.

Whoever knows it should take the lead.

I don't know this place. It's my first time.

(They follow Kyoung Pyo and Soyou who are familiar with the place.)

(They hear the music from the other side of the door.)

- I think it began. - It began already.

(What are you trying to eat)

(They hear music as soon as they enter.)

(They enter after Kyoung Pyo.)

(The actors are rehearsing on stage.)

(And suspicious people are watching the stage.)

(Serious)

(They're discouraged by the serious air and enter quietly.)

Hush.

(They sit behind suspicious people.)

(Mouth closed)

(Those people)

I think they're evaluating.

(Judges who are evaluating the performance?)

(They leave questions behind and focus on the performance.)

(The hearty song is...)

(Changgeuk "Ong Nyeo.")

(Changgeuk: Pansori based musical)

(Ong Nyeo and Byeon Kang Soe's love story is taking place.)

(Ong Nyeo's appealing voice...)

(grabs their attention.)

How can they sound like that?

It's a live performance.

(Of course.)

(As it continues, the actors immerse,)

(and the man in the audience is excited.)

(Another man in the audience is empathizing.)

(The rehearsal ends.)

(Impressed)

(Exclaiming)

(Everyone sends applause.)

Hello.

- Hello. - Hello.

- Who ordered... - Who ordered...

(Who ordered Paik Jong Won?)

(The end of the rehearsal)

Hello.

- Hello. - Hello.

- Who ordered... - Who ordered...

(Who ordered Paik Jong Won?)

(Surprised)

(Su Geun's voice echoes in the wide theater.)

(Responding with pansori)

Oh, it's Ong Nyeo

- You're good. - That was so loud.

You're good.

(Exclaiming)

(Even the client sends applause to Su Geun's singing.)

Thank you.

That was touching.

We had Ong Nam here.

"Ong Nam."

- Hello. - That was crazy.

Hello.

(Kyoung Pyo is still impressed.)

How can you sing like that already in the morning?

Thank you for that.

That was amazing.

Can you briefly introduce yourselves?

I'm a singer and changgeuk actress of the National Changgeuk Company...

of Korea. My name is Lee So Yeon.

(Today's client, Singer Lee So Yeon)

There are many musicals,

but changgeuk is only in Korea, right?

Yes.

That's important.

Otherwise, it could be gone for good.

We're playing "Ong Nyeo" to celebrate the tenth anniversary.

Tenth anniversary of "Ong Nyeo?"

- That's really cool. - Other musicals...

(The client's been playing Ong Nyeo since 2014.)

I've been working with this production crew...

since the beginning.

People in the back...

work at the National Theater.

(Machine, stage, light, art, video, prop production)

When we entered here,

they were reading something in a serious manner.

Who said they were judges?

- Me. - He thought you were judges.

- I was checking to see... - For props.

if there were any changes or props they might need.

(I see.)

They check it every time.

How did you order us?

Because we're the production theater...

(Production theater?)

We're the only production theater in the country...

that produces everything...

from the start to the end of the show.

(Actually the National Theater of Korea...)

(produces everything they need for traditional performances.)

(It's the only production theater in the country.)

(From planning,)

(to props,)

(outfits,)

(platform,)

(and the frame, they produce everything.)

(To present a performance to the audience,)

(not only the actors on stage,)

(but also people off stage work hard and make an effort.)

(A single performance requires 13 teams.)

(An average of 200 staff in participation)

Like how people from various fields...

work together to make a performance,

I decided to request...

a wonderful meal...

made with various ingredients.

(She requested a meal made with various ingredients.)

(That's how today's client was revealed.)

(Multiple toppings at once, harmonious meal)

(Multiple toppings?)

Let me ask a question.

How long has it been since you started working here?

(Director Chae Su Hyeong of stage art team)

It's been 29 years.

It's been 29 years?

(Surprised)

(In awe)

- In this theater alone? - Yes.

They all work behind the stage.

Do you still have props from 29 years ago?

Yes, there are props that are even older than me.

That's how old this theater is.

- There's one that's 50 years old. - Fifty years?

Because it's changgeuk.

(Surprised)

(The theater has been around for so long...)

(that there are props just as old.)

(Continuously shocked)

Anyway, we'll do our best...

to prepare a meal for you that suits your palate.

Let's check out the cafeteria, then.

- We'll see you later. - See you later.

Make sure to come to eat.

- We'll see you later. - See you later.

Disheveled hair

Our car is too small.

I think this is the place. It's called The Sky.

I read "cafe and restaurant."

(Under N Seoul Tower)

- This is nice. - It's the cafeteria.

The cafeteria.

Let's sort things out and bring what we need.

- Right now? - Right now?

(What they need to bring?)

(Opening the backpack-car)

(It is loaded with a massive amount of ingredients.)

(Groaning)

(Boxes of ingredients come pouring out.)

(Over ten boxes of ingredients)

(When did they prepare all of this?)

(It all began yesterday.)

(The problematic catering request form)

(Double-digit toppings)

(The catering crew spotted the request for toppings.)

(They had a meeting yesterday to discuss toppings.)

What do they mean by N toppings?

(Double-digit toppings got them thinking hard.)

It's NN which stands...

for over ten toppings.

(A dish which is served with double-digit toppings?)

What should we cook for them?

(What should we cook for them?)

Nothing comes to mind.

(A dish with many toppings)

A dish with various toppings. That's bibimbap.

- Right. Bibimbap is the best. - Bibimbap.

- We never served bibimbap. - Not even once.

If you think about bibimbap,

the usual toppings are mushroom and...

(It doesn't have that many toppings.)

(A normal cafeteria bibimbap)

(Bean sprouts, bracken, carrots,)

(lettuce, sauce, egg, radish salad)

(It normally has less than 10 toppings.)

(However, the request was for double-digit toppings.)

It won't be easy. Who serves ten toppings for bibimbap?

Is that what you're suggesting?

To meet the request?

Do you want to challenge them and serve 20 toppings?

(A sudden proposal of 20 toppings)

(Gulp)

We could do that for 70 people but not 170.

- Bibimbap won't be easy. - It'll be tough.

- We'll lay out all the toppings... - In a self-serve manner.

They can take whatever they want.

(A buffet-style self-serve bibimbap)

How about we do 20 toppings?

A bibimbap buffet.

(A bibimbap buffet with 20 toppings to choose from)

(There has never been a bibimbap like this.)

(Take any topping you want.)

(Bibimbap exploding with toppings)

(Their goal is 20 toppings.)

(Probably a first in the catering world)

(Self-serve bibimbap buffet)

You should decide which toppings we'll serve.

Let's go grocery shopping...

and get what we need to make the toppings.

(Without wasting any time, they head to the supermarket.)

Where to?

(They arrive at the market with newfound determination.)

(We're declaring war against toppings.)

(Looking determined for no reason)

(To serve over 20 toppings)

We only need one more, right?

- We have to cook for 170 people. - Do we need these many carts?

Two... I think we need four.

(We have a lot to buy, so keep up.)

We need barley.

(They buy rice which is the main ingredient for bibimbap.)

Let's mix them together.

Take that.

Sticky barley rice. We need at least 8kg.

Here's 8kg of sticky brown rice.

Let's get pearl millet as well.

(They bought four types of grains.)

(Now, they're off to shop for toppings.)

(The bibimbap buffet Paik is picturing)

Let's say you went to a bibimbap buffet...

not only to find pork...

but pork, chicken, and other meat.

What do you say?

(Meat toppings from land, sea, and sky to choose from)

(To satisfy everyone)

(Pork and chicken are the basics.)

(He can't leave out those who love seafood.)

Check out the squid.

Master Paik, are you making a squid soup?

No, not that.

- Wait. Don't distract me. - Got it.

We shouldn't talk to him.

This is the time for him to bring his thoughts to life.

(I have a plan for everything!)

(They all follow Paik around.)

Doesn't it look like there are four passive cooks?

(Are there four passive cooks today?)

Can you get me two boxes of these?

I'll take a box of eggplants too.

I don't even know what this is.

There we go.

(Eggplant)

It's been a while since we bought this much.

(The carts are already filled with ingredients for toppings.)

I'll pack seven bunches of winter cabbage.

(Kyoung Pyo's cart is filled with toppings too.)

Here we go.

(Loading the carts with anything that can be in bibimbap.)

Should I load these?

(Ingredients for toppings that they bought)

(38 ingredients in total)

Let's go.

Let's go. We're done.

- Are we finally leaving? - Yes.

I might pick up more on my way out.

- Hold on. - I'm going to cover his eyes.

Wait a second.

I feel like we're buying more than we did in Jincheon.

Yes, this is more than what we bought for 500 people.

(More ingredients than what they needed for 500 people)

(What they'll be taking on with these ingredients)

The concept for today...

(Today's mission)

(A bibimbap buffet with 20 toppings)

(Vegetables)

(Meat)

(Sauce)

(And other various toppings that bring the total to 20!)

- Isn't there a lot? - This is insane!

There are too many side dishes.

I don't even know what I should have.

(Gathered to present a one-and-only bibimbap buffet)

There's a lot to do today.

(Introducing today's catering crew)

(The owner of the bibimbap buffet, Paik Jong Won)

(Rice and soup man, Ahn Bo Hyun)

(Give all the vegetables to me! Ko "Mr. Blanch" Kyoung Pyo)

(Prepping master featuring Sseolae, Heo "The Machine" Kyeong Hwan)

(Stir-fry and deep-fry master, Lee "The Shovel" Su Geun)

(The best guest cook of all time, Soyou)

(A bibimbap buffet of 20 toppings)

(Will Paik be able...)

(to make the bibimbap buffet into a reality?)

I feel at ease once I have the menu.

After that, I can focus on the cooking.

(National Theater of Korea)

We need to keep everything out so that we don't forget.

(To make 20 bibimbap toppings)

- Should I take them all out? - Of course.

(Unboxing all that they bought)

- Where are they? - Over here.

(Thud)

Nice.

(Glancing around)

We don't have a lot of work-surface because of the ingredients.

(Ingredients are all over the counters.)

This is insane.

(Ingredients are all over the counters.)

Why does it feel hot in here?

(Vegetables, tofu, sausage, and fishcake)

(The number of ingredients that must be prepped)

(At least 30)

We can't do this unless we help each other.

- This will be mixed with barley. - Right.

(The rice man brings out the rice first.)

(Mr. Blanch is seasoning the pot of water.)

Sesame seeds are over here, right?

- In there. - Right.

(Even the passive cooks move swiftly.)

It's like we're cooks at a famous restaurant.

(Meanwhile, the rookie cook)

(Strips of squid)

(She pokes it with her knife.)

(The same goes for the next packet.)

(She is not your usual rookie cook.)

Goodness.

Soyou knows what has to be done.

(Her strength is not what you'd expect.)

(Muscle Soyou's Hell's Kitchen)

(She carried 30kg of frozen meat by herself.)

(Squeezing frozen squid with her grip)

(4kg of king oyster mushroom)

(The doors to Hell's Kitchen are open.)

(4kg of glass noodles are easily carried.)

My gosh.

(9kg of pickled radish is carried out.)

(She's taking care of all of the ingredients.)

(She then cleans 5kg of freshwater snail.)

Aren't those heavy?

I'm on the stronger side.

(I'm on the stronger side.)

(With the strength of her arms,)

(she easily washes the freshwater snails.)

(She was able to prep 70kg of ingredients.)

(Freshwater snail, glass noodles, king oyster mushroom,)

(frozen meat, garlic scapes, pickled radish)

(She's now prepping the shiitake mushrooms.)

(Glancing)

- Someone should talk to Soyou. - Why?

You're not talking at all.

You've only been focusing on your work.

Soyou has fast hands.

She does everything well.

She knows what to do.

(She has the shiitake mushrooms soaking in water.)

I'll be able to carry this, right?

(Groaning)

The middle shelf.

- Is it for the middle shelf? - Yes.

(In a squat position, she handles 20kg on her own!)

(Progress report)

(King oyster mushroom, Garlic scapes, Freshwater snail)

(Squid, Pickled radish, Shiitake mushroom)

(While Mighty Soyou looks for her next task)

The rice.

Come hither

I'll carry you on my back

Oh, love

My love

(He's grinding sesame seeds with love.)

Why are you doing it over there?

I don't have to do it inside, do I?

(Passive Worker 2 has come to get him.)

- I... - It's so pleasant.

(Embarrassed)

Did you see me?

(The wandering singer comes back due to Kyeong Hwan's complaints.)

I wanted to do it alone quietly.

(Glancing)

(Sighing)

It's fun.

(What?)

(Laughing)

Yes? Master, you should have told me to use it from the beginning.

(Blending)

(Using the food processor)

(Grinding the sesame seeds at a high speed)

Does it work?

The machine ground them at once. Amazing.

(Thanks to the equipment, they're done grinding them at once.)

It's been a while.

(Machine Heo appears next to them.)

(He starts with the cleaned onions.)

Here we go.

(He works together with Sseolae, the youngest.)

(After slicing the onions...)

(and the scallions...)

It's so fast.

My eyes hurt.

Will it be covered by The Backpacker Chef's insurance?

I can't see right now.

Nobody asks me if I'm all right.

The kitchen is filled with individualism.

(Forget it. I'll play with Sseolae.)

(Eggplants and cucumbers are done.)

Sseolae slices them amazingly.

(Chopping carrots)

He has so many things to do.

(While Kyeong Hwan is in the swamp of chopping,)

(Kyoung Pyo in front of the caldron for soup...)

(starts blanching.)

Kyoung Pyo is diligent from the morning.

It's Blancher Ko.

It's so hot.

You shouldn't blanch mung bean sprouts for a long time.

I got it. I'm taking them out right now.

(They go into the cold water right away.)

(After keeping its crunchy texture,)

You blanched them already.

(the one in charge of seasoned vegetables puts it on the strain.)

(He goes straight back with the basin...)

(and saves the blanched bean sprouts.)

(He washes and places the blanched bean sprouts with his hands.)

(Glancing)

You should use a strainer.

Right. Good job.

- Kyoung Pyo. - Yes.

You're right. When you use your hands,

you can get rid of the peels.

Yes.

(He blanches the bean sprouts with Paik's compliments.)

(He empties the sink right away...)

(and gets the winter cabbage he will blanch next.)

(With the hard work of Blancher Ko,)

(how far are they with the prepping?)

(Done with king oyster mushrooms, garlic scapes, carrots,)

(pickled radish, onions, cucumbers, mung bean sprouts...)

(They've spent about an hour while prepping.)

There's no space to put them anymore.

(Filled with the prepped ingredients)

(While the trays of the prepped ingredients pile up...)

(They've spent about an hour prepping.)

There's no space to put them anymore.

(Filled with the prepped ingredients)

(While the trays of the prepped ingredients pile up,)

(one person gets ready for the real game.)

(After pouring water in the pot,)

(he grabs the bag of mixed grains.)

(Which rice will Bo Hyun cook today?)

(Among the many factors that make up bibimbap,)

(this is the basic.)

(The white rice)

(Is he adding four mixed grains into the white rice?)

(Barley, brown rice, foxtail millet, and proso millet)

(With rich texture and flavors, they level up the basis.)

(The basis of Paik's bibimbap, multi-grain rice)

Gosh. The rice is...

giving me a big pressure.

The rice is the most crucial one.

That's right.

(Bo Hyun, the rice veteran, steps up for the crucial rice.)

(The first grain he chose...)

It's barley.

(is barley!)

(Compared to white rice,)

(barley has more impurities.)

You have to wash it a couple of times more than before.

Okay.

(Washing)

(Draining)

(Rice Veteran washes more thoroughly and more times.)

- Do I boil them over high heat? - Yes.

(Does he boil the thoroughly cleaned barley...)

(over the high heat?)

(Compared to other grains, barley's surface is rough.)

(It should be softened by boiling separately...)

(before mixing with other grains.)

I'll boil it for eight minutes.

Okay.

(In the meantime, he pours the proso millets...)

(and the third grain, brown rice.)

- What should I do with this? - Wash it.

- Do I wash it? - Yes.

(Rice Washing Duo washes the mixed grains.)

(They're good at measuring the water too.)

Okay.

(In the meantime,)

It's amazing.

(the barley is cooked well.)

(He drains it with a sieve.)

The barley is done. Should I distribute it?

- With a sieve. - "With a sieve."

(He distributes the barley in the rice caldrons.)

(After putting all of the barley,)

(the multi-grain rice prepared with love...)

(goes into the rice cooker.)

Okay.

- Turn out well. - Please turn out well.

(Will Rice Veteran's multi-grain rice be a success?)

Soyou, there's no break time, is there?

No.

(They have 2 hours 20 minutes until serving.)

(They have about 140 minutes left.)

We really don't have much time.

(The toppings they've made so far...)

(is 0.)

(That means...)

(to make 20 toppings for bibimbap,)

(which is today's mission,)

(they have 7 minutes...)

(to make each topping.)

(Paik looks around quickly as if he's checking something.)

(And then...)

- Hey, Su Geun. - Yes.

(Why does he call Su Geun all of a sudden?)

- I will... - Let's sautee them...

in a big pot on that low stove.

- "Put a big pot." - Yes.

(They start with the 1st topping of 20 toppings.)

(The commander of bibimbap's texture)

(Meat topping)

(In the Catering Crew's bibimbap buffet...)

(The land, the sea, and the sky)

(All three types of meat are included.)

(The cooking session for the bibimbap's meats starts!)

- Master. - Yes.

Do I sautee the meats?

Yes. Put the meat in.

Gosh. It's a lot.

(The first meat topping they'll make...)

You can take it out.

I normally wash it three times.

(Adding pork for bulgogi in the oil)

Master, do I fill up two-thirds of it?

(Paik passing by)

Add until two-thirds of it is filled.

- Do I add more? - Put more.

- Add more? - Yes.

(Just add all the pork you have.)

I guess I can put the whole thing in.

(Adding moisture on top of it)

Master?

(He sautees it diligently.)

- Place another pot, Su Geun. - Okay.

Sautee one more box with the same method.

(Using 2 stoves to save time)

(He doesn't know what Paik is thinking,)

(but he grabs the shovel he is assigned to.)

(The pro shoveler shovels 2 pots alternately without a stop.)

(Paik, in the meantime...)

(Adding onions)

(Adding onions to the next pot too)

(He seasons both pots in the same way.)

(Then he adds chili powder in the pot on the right.)

(Adding the whole bag)

(He adds a generous amount of gochujang too.)

(It's turning into stir-fried spicy pork.)

(But the left one doesn't look red.)

- Does this one use soy sauce? - Yes.

- Right? - Soy sauce in one. And the other...

(To make 20 toppings within time...)

It's unbelievable.

(They make 2 toppings at once by varying the seasoning!)

This is crazy.

(Thanks to that, he has 2 times more work to do.)

(Paik's bibimbap buffet)

(Topping 1: Stir-fried gochujang pork)

They can eat all up with just these two.

(Topping 2: Stir-fried soy sauce pork)

Stir-fried pork is done!

(When meat topping is done...)

The stir-fried soy sauce pork...

- is done too. - Well done.

Add in the squid.

"Squid."

(From the land, sea, and sky, it's seafood, squid, time.)

(The third meat topping made with squid)

Pour it in.

(Spicy stir-fried squid)

(Adding various seasonings by eye-measuring them)

- Stir it well. - Yes.

(Shoveler Su Geun stirs it well.)

(Is there too much water?)

(The visual of the stir-fried spicy squid we know)

(Less watery)

(But it's a pond in here.)

(Noticing something is wrong)

It won't work because we don't have much squid, right?

You're right.

(It'll take too long to boil it down.)

(What should I do with it?)

(Searching for ingredients in a hurry)

Let's turn it into the squid and samgyeopsal bulgogi.

He's full of new ideas while working on it.

It's not a new idea.

We had no choice.

(When something went wrong, you can change it quickly.)

(Changing the menu quickly based on Jong Won's thinking)

(Adding pork)

- Should I add water? - No.

- The mushrooms will produce water. - Yes.

This is...

(After adding additional ingredients generously,)

- It starts to smell good again. - Right?

(it's born again as less watery squid and samgyeopsal bulgogi.)

(Paik's clever trick to save time and taste)

- Su Geun, are you all right? - Yes. I'm all right.

Even Su Geun has become silent.

- What? - You've turned silent.

I become silent when I hold a shovel.

I'm all right

That means he's not all right.

Master.

(They have 3 meat toppings in no time!)

(From the land, from the land, from the sea)

(They move straight to the next ingredient.)

(Of the land, sea, and sky, it's the sky time.)

It's a meat party.

(It's chicken.)

(By adding various seasonings to the chicken,)

(it becomes the sweet and savory braised chicken...)

(that's easy to mix with.)

(And what is the best partner for the braised chicken?)

(Glass noodles)

(Cutting them into bite-sized pieces)

My forearm muscle sores badly.

- What? - I've been squeezing all day,

so my forearm muscle sores badly.

(Her forearm muscle has been working nonstop.)

Welcome to The Backpacker Chef 2.

(After adding in the glass noodles, it's done.)

(Using her forearm muscle again)

(Topping 4: Braised chicken)

It looks tasty.

(They've made 4 meat toppings within 25 minutes.)

(They're making 1 topping in every 6.25 minutes.)

(Normally, they would be done cooking by now.)

(Today's goal)

(More than 20 toppings)

(They are done with 4 toppings.)

(They need to make at least 16 more toppings.)

(You have to hurry.)

(With a fluttering heart)

(Kyeong Hwan escapes Sseolae momentarily.)

(Paik gives him work right away.)

Instead of Vienna sausages,

- use the round ones. - The sausages?

Make the red sausages.

- I'll just put in the sausages. - Yes.

(Assigning Machine Heo with deep-frying the pink sausages.)

You can just fry them in the oil.

- How much should I pour? - More.

More. Good.

You can fry them. They're tasty.

(You can fry the pink sausages. They're tasty.)

The houses with lots of oil ate it that way back in the day.

The rich kids.

My forearm muscle is about to explode.

(The pink sausage Bo Hyun chopped)

Can I put them at once?

(Adding them to the hot oil)

It's working.

They are getting fried.

(The pink sausages are cooked at once.)

(It's in a rich family's style, enhancing the flavor.)

When they are done,

add salt and mix.

I'll give the salt to you.

(Paik's tip on the pink sausages)

- On the sausages? - Yes.

(Add salt to the pink sausage and it'll taste better.)

You add salt to it.

(Simple deep-fried pink sausage is done after adding salt.)

(If you deep fry the pink sausage,)

(I will deep fry the Vienna sausage.)

(It's cooked in no time and bursts open.)

This is good.

(It's ready quickly with sweet ketchup.)

I feel good.

- Why? - We're getting them done 1 by 1.

(Adding 2 toppings in no time)

Goodness.

(Topping 6: Vienna sausage)

Gosh. Seriously.

(Savoring)

(Stealing one piece of pink sausage secretly)

The pink sausage is salty. You put too much salt.

(Deep-fried pink sausage...)

(made by Kyeong Hwan)

- Kyeong Hwan. - Yes?

The pink sausage is salty.

- What? - The pink sausage.

- Is it tasty? - You put too much salt, right?

(He tries it again.)

Is it okay now?

It's salty.

Master, I'm sorry, but the pink sausage is too salty.

- I don't think we can serve it. - Let me see.

I gave it a mix after tasting one, but...

(Nervous and anxious)

(He's talking without a word.)

I really didn't put much.

I put it like this.

Is it too salty?

When they are done, add salt and mix.

(Paik's tip on adding salt...)

(requires a little bit of salt.)

(But he had a different idea of "a little bit of salt.")

Some are very salty, so I mixed them together.

But if I mix them more, they'll start to crumble.

What do you say, Master?

Let's not risk it.

Should we cut the pieces in half?

(Still, they can't throw away the precious topping.)

(And something catches his eye.)

Master is trying to revive it.

- Fry it. - Yes.

- Fry that and mix them together. - That's right.

(He is talking about fishcake!)

We'll bring it back to life.

(The pink sausage reviving project)

(Chief Lee Su Geun)

Revive the sausage.

(Assistant Heo Kyeong Hwan)

(Adding lots of fishcake to the boiling oil)

(Fry the fishcake quickly until crispy!)

(When mixed with the pink sausage, it's done!)

It can't be salty now.

(The fishcake absorbs the pink sausage's saltiness.)

Gosh. Good.

(The pink sausage reviving project is a success.)

I think people will love it.

(Deep-fried pink sausage and fishcake)

It's like a snack.

(Su Geun is adding something in without taking a break.)

Let's smile and work.

(Laughing)

(He works on the next topping while laughing.)

(Pouring soy sauce)

(Stir-fried soy sauce fishcake)

(Adding shiitake mushrooms)

Hold it.

We should add it for color.

(Adding garlic scapes)

(Topping 7: Stir-fried soy sauce fishcake)

- Soy sauce? - Chili powder.

(Make the other fishcake spicy by adding chili powder!)

(Topping 8: Stir-fried spicy fishcake)

What are you going to do with the fried tofu?

The dried shrimp and fried tofu.

(They bought fried tofu and dried shrimp.)

You have to stir-fry them.

(Stir-frying Heo will stir-fry them.)

It's working.

We'll manage it.

It's crazy.

(Topping 9: Stir-fried dried shrimp and fried tofu)

Yes.

(They've added 5 toppings in no time!)

(But they still have a long way to go.)

(Like the Catering Crew that makes each topping by hand,)

(as Korea's one and only production theater...)

As Korea's only theater with theater production,

we still make equipment,

props, costumes, and accessories.

(The story of the people who make play...)

(behind the scenes)

(Grinding)

(Scene shop)

(Scene shop filled with the noise from the machines)

(They make the scene sets themselves.)

We make them in our department.

(They make the scene sets themselves.)

(The finished scene sets...)

We set them up on stage.

(go through a setup time on stage.)

(A finished set for National Dance Company Hang PlusMinus)

(This is the Costume Work Room.)

The Costume Work Room oversees...

everything related to costumes.

(They make and mend costumes in various periods and genres.)

Each group wears different costumes.

For example, for a gayageum player, the sleeves can get in the way...

when she plays the instrument. So we make them short.

Once the actors wear the costumes, we correct and improve them.

(After the fitting, they fix any uncomfortable parts.)

(At the Prop Shop and Jewelry Room)

Set pieces such as tables and chairs are also considered props.

Small items make up the majority of props.

We make all the jewelry actors put on their bodies.

Although we remain backstage, we feel the happiest...

when people clap.

(We feel the happiest then.)

Sometimes, I tear up.

Many staff members work together...

to improve the quality of the performance.

Knowing the fact that I took part is very rewarding.

(It's their reward and pride.)

Although the work is hard, we have pride.

(It's their reward and pride.)

(How is the cooking coming along for those who have pride?)

They're finished.

(My goodness)

- It's no joke today. - Seriously.

Gosh, it's hot.

(Su Geun completed 6 dishes by shoveling.)

(While Paik continues cooking,)

(the prep station on the other side)

I think we're working fast today. Isn't that right?

- Today? - No?

- Is there too much work left? - There's too much work left.

But preparation is all we have to do.

(I'm here to do more preparation.)

There's a mountain of work.

(Heo Machine returns to Sseolae...)

(to do more prep work.)

(They've rinsed vegetables for 2 hours and 41 minutes.)

Slice them into small pieces afterward.

(They've rinsed vegetables for 2 hours and 41 minutes.)

(The slicing process follows.)

Work with Sseolae is never-ending.

(He slices manually too.)

Why is there so much work?

I slice and slice, but there's no end in sight.

My hands became wrinkly.

(The long prep work turned her hands into tatters.)

They became so wrinkly.

(The long prep work turned her hands into tatters.)

(Let's take a 30-second break.)

(Fridge)

(Mr. Shovel came to cool his sweat.)

Come on in, Soyou.

You found a way.

(Even the one with iron strength, Soyou ends up taking a break.)

One hour remains.

(The prep work has been going on for 3 hours.)

(After 3 hours)

I'm done.

Sseolae is done.

(They see the end of the prep work.)

There's so much.

There's so much.

(Next to the pile of completed toppings,)

(prepped vegetables fill the countertop.)

Shall we move the vegetables here and use that?

Shall I pile it up?

(Prepped vegetables fill the countertop.)

(There are 13 trays of vegetables.)

(They're making gangdoenjang that can be mixed with rice.)

(Soyou helps him by his side.)

(She moves on to the tofu next!)

Soyou does everything on her own.

I don't even need to tell her what to do.

(The 10th topping, tofu freshwater snail gangdoenjang)

It looks tasty.

(The 10th topping, tofu freshwater snail gangdoenjang)

(The 11th topping, beef gochujang)

Things are coming along one at a time.

(With 1 hour remaining, the current status of the toppings)

(They prepared 11 toppings so far!)

(Even without the multi-grain rice they made in advance...)

(as well as dried radish greens soup and 2 sauces,)

(there are 9 main toppings.)

(Compared the meal with 8 dishes from Episode 10,)

(this meal already surpassed it in terms of heartiness!)

(The topping factory is running like crazy.)

- I'll move it. - Really?

(Paik is still hungry.)

(He moves on to the next topping.)

All right.

Kyoung Pyo, prepare a basin that's this big.

Prepare a basin.

(Why does he suddenly need a basin?)

(There's a reason for a new basin.)

You need to season the vegetables in the basin.

(He needs to season the piled up vegetables!)

(They're the flower of the bibimbap buffet.)

(They go on top of the rice.)

(They're various kinds of vegetables.)

(It isn't bibimbap with vegetables you didn't choose!)

(To satisfy people's tastes, they'll be provided as toppings!)

(Bean sprouts versus mung bean sprouts)

The competition will be fierce.

(Pickled radish versus radish salad)

(To satisfy people's tastes, they'll be provided as toppings!)

(Everyone likes different vegetables,)

(so Paik's bibimbap buffet will allow people to choose!)

(How many vegetable toppings should they make?)

(He gets started with the vegetables for bibimbap.)

- Which one should I season first? - What?

Cucumber.

Why cucumber of all vegetables?

(Why cucumber of all vegetables?)

(Kyoung Pyo is known to hate cucumbers.)

What is it? That's right. You can't eat cucumbers.

I'll get to work. There's no other way.

(There's no time to hate it.)

Should I add vinegar, chili powder, and minced garlic?

You need to add salt first.

(You need to add salt first.)

(Shaking)

(How much should I add?)

(One small fistful)

(Two small fistfuls)

(Three small fistfuls)

(Glancing over)

How much salt should I add?

(How much salt should I add?)

Should I eyeball it?

"Should I eyeball it?"

- Two fistfuls. - I added two and a half fistfuls.

- Two and a half fistfuls. - Mix them.

(Satisfied)

I'll eyeball the amount of vinegar too.

(I'll eyeball the amount of vinegar too!)

(Pouring)

(Pouring)

I think I added too much vinegar.

Master will make adjustments after tasting it.

(High expectations)

You need to add more vinegar.

More?

(Pouring)

- Is it okay to make it sour? - Yes.

It needs to be sour because water will come out.

(Water will come out of the cucumber and adjust the seasoning!)

(Minced garlic)

(Lastly, he adds chili powder.)

(He's almost done with seasoned cucumber.)

How much time remains?

How much time remains?

(How much time do we have left?)

We have 45 minutes left.

This is bad.

I see that we don't have much time.

(They have 45 minutes until the serving time.)

(They have less time than they expected.)

(He assesses the current situation.)

(The vegetables they need to season...)

(form a mountain.)

(It's the goal of the day to make 20 toppings.)

(They've made 12 so far.)

(They need to make 8 more in 45 minutes.)

(That means they have to make 1 every 5 minutes.)

(What they need now is speed.)

(They'll focus on speed from now on.)

(The first target of the speedy battle is...)

(Why is he pouring oil into the cauldron?)

(Pouring oil)

(He heats up the oil quickly over high heat.)

Excuse me. Move out of the way.

(What did Paik take hurriedly?)

- Here come the eggplants. - Eggplants.

(He pours the eggplants...)

(into the pot for stir-frying!)

Hold on. Kyoung Pyo is seasoning, so you should stir-fry here.

(He'll stir-fry them instead of cooking and seasoning.)

(He decided to stir-fry them to cut down the cooking time.)

(He makes Bo Hyun take over a pot.)

(What's the next target?)

Do you need help with anything? I'm done with my work.

You need to make radish salad.

Really? I see.

(It's her first time hearing about radish salad.)

Bring the ingredients.

Although she was a guest, it became her job.

It became her job.

- Get ready. - Okay.

(He tells the talented guest, Soyou to make radish salad!)

(He pours the julienned radish into the basin.)

- Add the same amount. - Okay.

(She begins making the radish salad without hesitation.)

(The talented Soyou joins the speedy battle.)

Can you hand me the minced garlic?

(Seasoned cucumber, radish salad, stir-fried eggplant)

(Paik got 3 toppings going at once for the speedy battle.)

(The seasoned cucumber is done.)

Go.

(He helps Soyou right away.)

Okay.

(The vegetable factory runs faster.)

(Radish salad is done as well.)

- Master. Where should I put it? - Yes?

Add some chili powder...

- and garlic in the same amount. - Shall I mix them?

(She gets ready to mix them.)

(The base is chili powder this time as well.)

(Tasting)

(She doesn't have an additional hand to pull down the mask.)

(She finds a savior.)

(Good!)

(Seasoned pickled radish gets a pass right away.)

(Stir-fried eggplant gets ready.)

Everyone, only 27 minutes remain.

Good.

Season the bean sprouts.

- Here? - Yes.

Ask Kyoung Pyo where the bean sprouts are.

I need to mix vegetables again.

(Panting)

(Seasoned mung bean sprouts and seasoned bean sprouts...)

(are made at the same time.)

(Seasoned mung bean sprouts and seasoned bean sprouts are done.)

If we made stir-fried rice twice, someone will die.

I mean, bibimbap.

We'll get mixed instead of the vegetables.

This is ridiculous.

(Which target will get mixed next instead of people?)

It needs to be stir-fried.

(Bellflower roots)

(Bellflower roots get stir-fried to cut down the cooking time.)

(Then comes young radish greens.)

(You haven't seen Paik this speedy.)

Fourteen minutes remain.

(Seasoned young radish green is complete.)

(Now comes the winter cabbage!)

(Seasoned winter cabbage is ready as well.)

(The countertop was filled with raw vegetables.)

There'll be no place to put the trays. There are so many.

(The countertop is now filled with the toppings.)

If you add all the toppings, you won't be able to mix them.

(Stir-fired bellflower roots are ready.)

(But this isn't the end.)

(Let's use the remaining ingredient to make another topping.)

I'll add some meat.

I'll add some meat.

(He adds meat to the cabbage to make the last topping with passion!)

Would you give me a tray?

There are no trays.

There are no trays.

There are no trays.

There are so many toppings.

(They have to wash the used trays.)

This is the first time we made so many dishes.

(The last topping, stir-fried cabbage and meat is done.)

This is intense.

There's no place to put the tray.

Where should I put it?

(There's no place to put the tray.)

(Trays are piled up on the countertop.)

Kyeong Hwan, are there two of this?

Which one?

- Yes, there's another one. - Where is it?

(There are so many trays that it's hard to find something.)

(They produced so many toppings!)

There are so many side dishes.

(It's 3 minutes before the serving time!)

How many side dishes did we make today?

(What's the total number of the toppings?)

(Everyone worked hurriedly...)

(without thinking about the goal of Paik's bibimbap buffet.)

(Gulping)

(Making 20 toppings)

(They had 12 toppings before the speedy battle.)

(Did the number go over 20 during the last 45 minutes?)

My elbows hurt.

(They don't know the number themselves.)

Master.

Even after making them...

(They organize the serving area.)

There's no space for all of them.

Let's put the main ones here.

These are for bibimbap.

(Main topping zone, vegetable topping zone)

- Put it there. - Okay.

This one is the same.

- Put it on the top. - This one.

- How about this one? - Put it on the top.

Okay.

(They line up the toppings and count them.)

(The total number of toppings)

(Firstly, the main topping zone)

(Sausage and fishcake, Vienna sausage, etc.)

(There are 9 toppings in total.)

(The vegetable zone at the side)

(Mung bean sprouts, eggplants, dried shrimp and fried tofu,)

(bean sprouts, beef gochujang, gangdoenjang, cabbage,)

(seasoned pickled radish, young radish green,)

(cucumber, bellflower root, and winter cabbage.)

(There are 21 toppings in total.)

(They made 9 toppings in 45 minutes.)

(The total of 21 toppings)

(They exceeded the goal!)

How did we make all of them?

We worked the... We worked the hardest today.

(He can barely speak.)

I'm in awe.

I'm in awe that we made this possible.

(But there's no time to rejoice.)

They're coming.

Hello.

You used your recipe today.

(The last dish is Bo Hyun's dried radish greens soup.)

(Paik's bibimbap buffet with 21 toppings opens.)

Welcome.

(The theater employees enter.)

(Their eyes go wide.)

(They can't take their eyes off...)

(of the colorful bibimbap toppings!)

(My goodness)

It's no joke.

(It's no joke!)

(In awe)

- There's gangdoenjang. - No way.

My goodness.

- Thank you. - Please start here.

(The serving station makes them marvel.)

(There is an endless array of seasoned vegetables...)

(as well as 4 types of meat and other toppings.)

(Multi-grain rice)

(10 vegetable toppings)

(2 sauces, soup)

(9 main toppings)

(The place where you can choose freely,)

(Paik's bibimbap buffet opens.)

(Marveling at the sight, they begin to get bibimbap.)

(Two scoops of multi-grain rice)

Do we need to take a small amount? Can't we take a lot?

There are so many vegetables.

There are side dishes behind us.

We'll need to add a small amount. There is a variety.

We shouldn't add a lot.

(You're right.)

(They add the vegetable toppings...)

(with a determination to scoop a small amount.)

(Stir-fried eggplant)

(Winter cabbage)

(Bellflower roots)

It'll be hard to mix them.

It'll be hard to mix them.

(But I must get cucumber.)

- Hello. - Hello.

(Even after that)

It looks so tasty.

There's everything.

(They keep adding the toppings.)

(Vegetable toppings cover the rice.)

(A bit more cabbage)

When did you make all of these dishes?

- This is no joke. - Right.

How did you make so many?

- We almost died. - Seriously.

(They almost died while making the vegetable toppings.)

(There are 10 options.)

(When you're done getting the vegetables)

This is freshwater snail gangdoenjang.

This is gochujang. I'm sure you know.

(Tofu freshwater snail gangdoenjang versus beef gochujang)

(Full of plump freshwater snails)

(Tofu freshwater snail gangdoenjang)

(Full of minced beef)

(Beef gochujang)

(You can choose what you like.)

(Pick a sauce and add it to the bowl.)

(I want tofu freshwater snail gangdoenjang.)

(Kyoung Pyo hands over the dried radish greens soup.)

Thank you.

There are kimchi, stir-fried pork,

and everything else.

- So I go this way. - That's right.

There are many meat dishes. Stir-fried pork is...

over there.

(There are 5 additional toppings.)

It looks so tasty.

(The bibimbap bowl is already full, so she's using the tray.)

We'll eat something tasty for the first time in a while.

Is this japchae?

It isn't japchae.

- It's braised chicken. Yes. - Braised chicken.

- There are so many, right? - This is unbelievable.

- There are so many. - It's like a buffet.

- It's like a buffet. - So many side dishes.

- Thank you for the food. - Enjoy the food.

(They really like the number of the toppings.)

(How will they taste?)

Whose seat is this?

(They sit down with the heavy trays.)

(They're about to eat.)

Shall we take a selfie together?

- All right. - Enjoy the food.

Are we in the frame?

- Are we in the frame? - No.

(Why are they taking a group selfie before eating?)

(Different musical instruments come together...)

(to create a beautiful harmony.)

(National Orchestra of Korea)

(Piri, geomungo, gayageum,)

(yanggeum, ajaeng, haegeum)

(The orchestra is made up of traditional Korean instruments.)

(It's the root of K-pop.)

- Thank you for the food. - Thank you for the food.

(1st gayageum player, bandmaster, 2nd ajaeng player,)

(1st daegeum player, 1st haegeum player)

Thank you for the food.

(The tray is full.)

(The second ajaeng player mixes the bibimbap.)

(She mixes everything well.)

I'd come every day if the food is this good.

I know.

That's what I'm saying.

(She takes a big spoonful.)

- Is it tasty? - It's tasty.

That's it.

- Is it tasty? - It's tasty.

(It's tasty!)

- Freshwater snail. - It's tasty, right?

Freshwater snail is so tasty.

(The hero behind the harmony of bibimbap,)

(tofu freshwater snail gangdoenjang)

(The first gayageum player takes a spoonful of bibimbap too.)

(She savors the taste for a while.)

It's tasty.

- It's tasty, right? - It's tasty.

(She knits her brows when something is tasty.)

It's tasty. The cucumber is tasty too.

- Cucumber? - I didn't bring the cucumber.

The cucumber is tasty.

You should've added it. It has a refreshing taste.

It's tasty.

I didn't bring the cucumber.

(Sad)

The seasoned vegetables are tasty. They're tasty.

The seasoned vegetables are tasty.

(The vegetables Blancher Ko blanched all day)

(Thanks to him, the vegetable toppings are well received.)

(After trying the bibimbap with the vegetable toppings...)

I want to have this line with white rice.

You know what I'm talking about, right? The side dish line.

(They are good as bibimbap toppings...)

(or as side dishes.)

I left my stuff.

(Kyeong Hwan's fried pink sausage?)

(As he added a bit too much salt,)

(it was made again with the fried fishcake.)

(Will it be okay now?)

I left my stuff,

but the line was too long.

I was standing there...

and the cleaning ladies...

(She puts it down right after trying it?)

(Is it still too salty?)

I was just in time.

You were late.

You should've been ready.

We were...

(She eats the remaining piece of the sausage.)

(She then shows a bright smile.)

But this really reminds me...

- of the old times. - The pink sausage of those times.

It's good.

(Luckily, it isn't salty and reminds you of the past!)

It's really good when it's coated with eggs.

(But even without eggs...)

(Smiling)

I just tried one and it was good.

The sausages taste good.

(Relieved)

(Meanwhile, at the serving table,)

(it's crowded with people choosing the bibimbap toppings.)

(As there are up to 21 toppings,)

(the tray is full.)

(The bibimbap buffet owner feels very proud.)

- Thank you. - Enjoy your meal.

The ones who come late might miss the barley rice.

(The rice veteran Bo Hyun refills the multigrain rice.)

If you get too much, it will be hard to mix later.

With the soup, you can get your seat first...

and come back for the soup.

It's our first time serving this many dishes.

(It's my first time scooping up this much of the soup too.)

Gosh.

(This man filled his bowl and tray with food.)

(The actor that was seen earlier of the Byeon Kang Soe role)

- Did you get two trays? - Yes.

It looks like you have two trays.

(The table with everyone that has filled their trays)

(The National Changgeuk Company of Korea)

(Korean classics, Western classics, Beijing opera, webtoons)

(The reinterpret various genres with pansori.)

("Invitations From Abroad, Contributing to K-Culture")

("Globalization of Chang, "The Trojan Women Well-Received")

(The National Changgeuk Company of Korea is being recognized...)

(by the whole world.)

We have to move a lot and use our voices.

It's important for us to eat well to make sounds.

- Enjoy your meal. - Enjoy your meal.

Enjoy your meal. This is amazing.

(The National Changgeuk Company's love for food)

First of all, the food is savory.

- Is it good? - Yes.

(Heave-ho!)

It can't be bad.

(It's hard to mix up all of the toppings.)

- This looks amazing. - This is amazing.

It really is amazing.

(He tries the radish salad after giving up on mixing it.)

It's delicious.

(It already tastes delicious with just the radish salad.)

(How will the bibimbap taste with all of the toppings mixed?)

Gosh, this is amazing.

(He takes another big bite.)

It's delicious.

(He keeps giving out a friendly reaction.)

(The one sitting inside takes a bite of the well-mixed bibimbap.)

To be honest, there are a few side dishes that I don't eat.

But to enjoy the bibimbap,

I added in all of them...

and it's really good.

(Even if there a side dishes that you don't like separately,)

(they taste delicious when mixed up with other toppings.)

(This is the bibimbap magic!)

It's hard to satisfy everyone's standard...

of good food.

(You're right.)

But everyone at our table is enjoying it.

It gets a perfect score from our table.

That is why he is successful.

All of a sudden?

But...

there's one thing that is disappointing.

There aren't enough sections on the tray.

- You're right about that. - I want to get a lot,

but the tray isn't big enough.

There are so many side dishes.

(Very satisfied with the 21 toppings)

(While enjoying the various toppings...)

(Looking intently)

Our senior. We should bring him over.

No. He doesn't like moving around while eating.

(The one that came into his eyes)

(- Are you eating? - Eat up.)

(The eldest member that is 90, Master Singer Yoon Choong Il)

(Master of "Sugungga," an intangible cultural heritage)

(Top performer of "Gakseoli Taryeong")

(He has retired after entering the company in 1975,)

(but he still appears in shows as an honorary member.)

(He has visited the bibimbap buffet after coming to practice.)

(As he's the eldest at 90 years of age,)

(he chose only the vegetable toppings instead of the meat!)

(He is still enjoying a good amount of food.)

(Don't mind me and enjoy your meal.)

(Bowing)

(Even after that...)

Enjoy your meal, sir.

Enjoy your meal.

(Greeting the stage art director)

(He has been here for 29 years.)

(Many people work for a long time as it's a self-producing company.)

Enjoy your meal!

(Stage director of 11 years, stage director of 22 years)

(The actors and staff members are all close with each other.)

(The one he's glad to see the most)

(Are you getting your food?)

(Today's client, his partner role as Ong Nyeo)

(The serving table is still crowded.)

(Even after adding just the favorite toppings,)

(the tray is filled with food.)

(There's one person who feels lost.)

There are so many side dishes.

I don't know what to get.

I don't know what to choose because there are too many.

I feel lost.

(He got the vegetables that he was able to spot.)

(His hand looks lost in front of the sauces.)

(What should I get?)

- It was a difficult moment. - Right.

- It looks great though. - Right.

(It was hard to choose, so he brought everything.)

(He chose doenjang for the sauce.)

There's food on that side.

- Come to this side. - Go to that side.

(These two are married together.)

Gosh, I've never held a food tray this heavy before.

It's my first time seeing you eat this much.

- You did well to get the food. - Right.

I didn't want to miss a single side dish.

I wanted to try everything.

My hands are shaky right now.

- They must be shaky. - Right.

(She brought that much food.)

(She takes a sip of the soup.)

(The frown of truth gets revealed.)

- Is it good? - It's good, isn't it?

- What did you just have? - The soup.

(After warming up her body...)

(with Bo Hyun's dried radish greens soup...)

This is amazing.

(She starts mixing up the bibimbap in earnest.)

(She takes a bite of the seasoned cucumber.)

(Satisfied)

It's delicious.

(She also takes a bite of the seasoned bellflower roots.)

(It makes her nod automatically.)

(While the wife tries each topping separately,)

(the husband takes a bite of the bibimbap mixed together.)

(Mixing)

It's all about mixing it up with the bibimbap.

(After hearing her husband,)

(she mixes up the rice.)

(Taking it in one bite)

Is that right?

(It really is all about mixing it up with the bibimbap.)

(Around 30 minutes have passed with the serving.)

(At the crowded serving table,)

(which area shows their preferences the most?)

At the end of the table, there's gangdoenjang and gochujang.

You can choose between these two.

(It's the sauce zone!)

(Rather than choosing a few from many,)

(it's harder to choose just one from two choices.)

(There were various combinations from the sauce zone.)

(Adding the gochujang sauce...)

(and the gangdoenjang sauce)

(The one that mixes both of the sauces)

(Adding the gochujang sauce to the side dish section)

(It's the same with the gangdoenjang sauce.)

(The one that eats the sauce separately.)

(Grabbing the gochujang...)

(and switching to the gangdoenjang)

(The one right behind)

(Feeling torn)

(She thinks about it for a while.)

It's gochujang for this.

(Feeling determined)

Didn't you say you were going for the gangdoenjang?

But I feel like having gochujang more.

(While the sauces are battling each other out...)

(Which topping ranked 1st so far?)

- Unexpectedly, they eat that a lot. - What?

- They eat that a lot. - What, the meat?

(Is their favorite obviously meat?)

(The 1st place goes to...)

Bellflower roots.

Bellflower roots are...

(Stir-fried bellflower roots!)

(They ran out of stir-fried bellflower roots first!)

Enjoy.

They like bellflower roots.

(Glancing around)

(Unexpected best topping, bellflower roots)

(Stir-fried bellflower roots were silent but strong.)

(Even after it was refilled, almost everyone took some of it...)

(and emptied itself quickly!)

We're starting to run out of a lot of things.

(We're starting to run out of a lot of things.)

Give me some too.

(Give me some mung bean sprouts too.)

(Seasoned mung bean sprouts that climb its way up quickly...)

(and another contender, eggplant stir-fry)

(Taking heaps)

(Top 3 sales seasoned vegetables: Stir-fried bellflower roots,)

(seasoned mung bean sprouts, eggplant stir-fry)

(Almost sold out)

The earlier customers took a lot.

(Seasoned vegetables are sold out.)

(Paik checks the situation.)

Bo Hyun. If you're bored,

- make a side dish. - Pardon?

- Pardon? - Make a side dish.

- Make a side dish? - Just one.

(So Bo Hyun is given a special task.)

(Make additional seasoned vegetables topping.)

Is it not over?

(It is not over until it is.)

(They still have some hijiki left in the kitchen!)

Jong Won, there is hijiki too.

(They still have some hijiki left in the kitchen!)

(Bo Hyun will cook...)

(the very last topping of Paik's bibimbap buffet.)

(Seasoned tofu and hijiki)

(A very simple recipe you can follow at home)

I'll make a dish.

(The main ingredient hijiki makes its appearance.)

(He puts in the remaining hijiki.)

(He puts them in a sieve and washes them.)

(They go straight into boiling water!)

Ten seconds.

(Blanch it just for 10 seconds to keep its chewy texture.)

(Take them out, shower them in cold water, and they are ready!)

The hijiki smell.

(The hijiki smell.)

(After removing the water from tofu,)

(he mixes tofu and hijiki and prepares to season it.)

(Sesame seed)

(Minced garlic)

(Sesame oil)

(Sugar and salt)

(Mix it well so it is seasoned thoroughly.)

- It's good. - Is it?

(Very simple seasoned tofu and hijiki is made.)

(Almost sold out)

Eat up.

We just made seasoned hijiki. Try this.

I'll take it.

Yes. Eat some seasoned hijiki.

Isn't it better to put this here?

Here?

(Interested)

- Thank you. - Thank you.

Thank you for eating it.

(Audio director: The first customer for seasoned tofu hijiki)

It's delicious, you see.

Yes. Try it.

Thank you.

(Receiving a lot of attention as soon as it is introduced!)

(Some put it nicely on their rice.)

(Throwing some in coolly)

I must try seasoned hijiki.

(Someone even makes a U-turn to take it.)

(How will seasoned tofu and hijiki, the last topping, be received?)

(She took a lot of seasoned tofu and hijiki.)

Why are you sitting there? Come here.

(She is wearing an apron with a lot of paint marks on it.)

(The art studio director of the department of stage art)

(They are in charge of crafting various sets for the stage.)

(They bring out the right textures and feelings for the stage!)

(She took her food artistically too.)

(Before mixing the rice with other ingredients,)

(she tries hijiki on its own!)

This is amazing.

(Seasoned tofu and hijiki is her favorite.)

That's amazing. What are you going to do with it?

(What about the other art studio director?)

(Stir-fried gochujang pork, stir-fried soy sauce pork,)

(squid and samgyeopsal bulgogi, braised chicken)

(He is a meat lover.)

(A bite of squid and samgyeopsal bulgogi)

This is delicious.

(A bite of stir-fried gochujang pork)

This stir-fried gochujang pork is good.

(This stir-fried gochujang pork is good.)

Which do you like most?

(Which do you like most out of all the meat?)

- This is good. - Yes, japchae is delicious.

(It's not japchae.)

I think it's chicken.

(It is chicken.)

(The braised chicken of our bibimbap buffet...)

It is braised chicken...

with less chicken and more glass noodles.

(Glass noodles added as much as chicken)

(The sweet and salty sauce seeped deeply into glass noodles...)

(fills your mouth!)

(The most sought after meat dish, braised chicken)

I took it the least, but it's the best dish.

(I took it the least of braised chicken.)

(Satisfied)

It's so good.

(United with braised chicken)

I'm eating a lot for the first time in a while.

I like to eat it clean.

Wow, you ate a lot.

(The director cleared his plate.)

(Bottoms up)

(Meanwhile, the audio director who was the first to take hijiki...)

Hijiki.

(Eating hijiki again)

This is great for losing weight.

(After refreshing his mouth with hijiki,)

(he starts searching for his favorite dish.)

(1. Checking gangdoenjang)

I want to take some of gangdoenjang home.

- This? - Yes, gangdoenjang. That one.

(An abundance of freshwater snail...)

(and tofu)

(Chewy and savory tofu freshwater snail gangdoenjang)

(2. Checking pink sausage fishcake)

I think they know well what young people like.

Normally, they blanch it once, which makes it soft.

Yes, that detail makes a lot of difference.

(The fishcake the audio director caught on correctly...)

(has crispy texture until the end because it was deep-fried once.)

(A topping with incredible texture targeted at younger generation!)

(I like crispy fishcake.)

Then are your favorite dishes gangdoenjang and fishcake?

Gangdoenjang?

My favorite is...

gangdoenjang.

It's just the way I like it.

And the fishcake.

(And stir-fried spicy fishcake!)

It is very spicy but delicious.

It makes you crave somaek.

(He prefers strong-flavored toppings...)

(that make him crave liquor.)

I couldn't try fishcake and stir-fried spicy pork...

because I didn't take them.

- This is my favorite. - Yes, that was good.

- This and that. - This is delicious.

- What is that? - Hijiki.

(Seasoned tofu and hijiki)

(She prefers mild toppings...)

(which are both savory and have good textures!)

(They finish eating one by one.)

(The cafeteria is slowly being emptied.)

Now, the staff will have their meal.

(Now, the staff will have their meal.)

They should eat too.

(They can say this because they are staff members...)

(of a performance too.)

We should eat bibimbap.

- You want to eat bibimbap, right? - Yes.

Gosh, what is that?

Let's eat now.

Let's have a bowl of bibimbap each.

(Starved members' limited edition bibimbap)

Bibimbap is all about the combination.

(What is Paik Jong Won's favorite bibimbap combination?)

(Paik goes through the remaining toppings.)

(He takes a bit of all the ingredients.)

You must plate them prettily for bibimbap.

(Neat)

(He puts some gochujang gently.)

(He softly places dried laver flakes with a smile.)

(Cool)

(The combination looks rather ordinary.)

(Paik comes out again?)

(He takes gangdoenjang sauce separately!)

(How Paik eats bibimbap)

(Pouting)

(1. He takes a big bite of bibimbap first.)

(2. He eats the freshwater snail in gangdoenjang separately...)

(like a side dish!)

(Paik Jong Won's combination recommendation)

(Dried shrimp and fried tofu, eggplant stir-fry, radish salad)

(Plus freshwater snail gangdoenjang, packed separately)

- My heart aches. - Me too.

There are too many side dishes left.

(Bo Hyun takes a lot of hijiki that he made.)

(Su Geon picks a special bowl!)

(Kyoung Pyo is on a diet.)

Just a bit.

(A small soup bowl)

Hey.

- Use the bibimbap bowl. - I'm just going to eat a little.

(Since it's good for diet, he takes a lot of seasoned vegetables.)

(Bean sprouts, too.)

(Ko Kyoung Pyo enters the meat zone.)

(Scooping stir-fried soy sauce pork twice)

(A lump of stir-fried gochujang pork)

(He squeezes in braised chicken in between to top it off.)

(His diet bibimbap is about to explode.)

(The sausage which has no space in the bowl...)

(goes straight into his mouth!)

- Exactly. - I feel happy.

Bibimbap sure is delicious.

It's delicious.

(They enjoy their bibimbap time after distributing the food.)

(The buffet staff members finish eating happily.)

(The buffet staff members finish eating happily.)

(A bibimbap buffet with 22 toppings)

(It finishes very well!)

We should refrain from doing buffets.

Still, it's fun when you do it.

(Paik is positive.)

- Can I sit? - Yes.

Thank you.

(Today was very tough that she is grateful to sit on a chair.)

(Very tired)

(Groaning)

You worked hard.

- You worked hard. - You worked hard.

(Everyone worked hard!)

It wasn't hard work. It was a fulfilling work.

The work was fulfilling.

(A very fulfilling day)

She was very...

- Seriously. - Today, you really...

Soyou...

Out of all the guests,

- she worked the most. - She really did.

Even without me saying anything, she got things sorted.

She felt like one of our members that worked with us for a long time.

I was flustered just now...

because he said, "Why aren't you mixing it?"

I was like, "Sorry?"

(He made her work a lot because she was good.)

Yes.

You did well.

- Again? - What is it now?

This looks like that.

It's different from a catering request form.

(A black bag instead of a request form?)

(What is that?)

(When they open the bag...)

"Stomach booster. High capacity, high calorie."

"Extremely fast food."

(There are game consoles inside?)

They're game consoles.

- Because game consoles... - Okay.

(Surprised)

We can relax and have fun next week.

(Suddenly focused on the game console)

This is "Galaga."

(It is the old game.)

What has this got to do with that?

A game and a booster.

I think it's related to speed.

We won't be going to a game company, will we?

- "High calorie..." - I cannot make a guess this time.

(Where is the next catering area?)

(Stretching to the sky and space)

(The place where Korea's cutting edge technology is gathered)

(Catering Crew lands at there!)

(As soon as they enter, they are astonished.)

(The Backpacker Chef 2's 18th catering area,)

(Korea Aerospace Industries)

(And the food war starts with just one sentence.)

(It has to be burgers for fast food.)

(Paik wants proper, well-made burgers!)

(Double patty burger...)

(versus whole chicken burger)

(They will decide the "king" of burgers!)

(Chicken burgers are all the rage! Team DinDin who likes chicken!)

(Chicken burgers are all the rage! Team DinDin who likes chicken!)

(Burgers originally used beef.)

(Team Kyoung Pyo who likes juicy meat!)

(Their oily battle of pride)

(And the patty fairy, Jang Ye Won)

(Who will win the battle?)