02x01 - Episode 1

[bunniefuu]

JINNY'S TTUKBAEGI

This is amazing.

It tastes even better than H***.

Hey, did you hear him?

He said it's better than H***.
You heard him.

Right.

Should I open up
a gomtang restaurant here?

What?

Be safe, Tae-hyung.

-Okay.
-The military and all.

I have a dream to fulfill when I return.

I want my daily routine to be healthier.

I want to be physically healthier too.

I want my mind to be clear too.

I want everything to change

when I return.

You have a healthy mindset.

So I told him

that it'll last for only a month.

Still, I'm really excited for it.

Jinny's Kitchen Season 2.

Thinking of having a junior chef.

All right.

Some words to his junior.

-Can I cross my arms?
-Of course.

They're your junior, whoever they may be.

-Give an encouraging word.
-First of all,

you can't be too slow.

You have to be faster.

Move quickly

and fulfill your duty as the youngest.

And when I return,

I hope you'll be adjusted here.

Whoever you may be,

I'll see you then.

That'd cheer him up.

I can't wait
to see this message being aired.

-Hello.
-Hello.

What on earth is Egg Music Festival?

-Huh?
-Would you like to join it?

-Seriously.
-Lee Juck is the judge.

Aren't you guys doing things
with no standards?

Our YouTube channel...

Gosh, what is Egg Music Festival?

Try it.

Gosh, seriously.

How many of us are here?

How many of us are here?

Four.

Since Tae-hyung is in the military.

You can sit in the middle.

-Hello.
-Oh, hi.

-Hello.
-You cut your hair.

Well, to keep it clean.

-Hello.
-Hello.

Hello.

Hello. Gosh, I come here too often now.

-Gosh, Woo-shik.
-Oh, hello.

Why wouldn't you come faster, Woo-shik?

-I'm sorry.
-Okay?

Woo-shik is dressed like a hotel manager.

What is this?

There are quite a lot of chairs.

How many chairs are there?

Why are you in such a good mood?

Do you have good news?

No, not at all.

Woo-shik, you seem way too dressed.

-Come on. No.
-Woo-shik, are you expecting someone?

Hello. Oh, hello, Director Na.

You look so formally dressed.

Right. I thought today
was the only chance.

-Our director is here.
-Hello.

-Hello.
-Hey, Yu-mi.

-Hello.
-What? You're wearing a skirt.

But the weather is...

-But Yu-mi,
-Why do I look so hot?

I think your skirt won't really show.

It's okay.

He's right.

When the show airs, it'll be hot.

Someone must be coming to
fill up this seat, right?

By the way, why is your shirt so glittery?

Mr. Lee.

-The diamonds...
-It must be expensive.

Don't pay attention to me.
What's wrong with you?

Let's talk about
what everyone is expecting.

What do you want us to talk about?

Well, right here...

The most important part...

Right now...

Why is this chair empty?

-Is that what you're curious about?
-Yes.

They need to be here
so we can start altogether.

I mean like, who they are,
and whom we'd like to have.

Woo-shik, who would you prefer
to have on our team?

Do you have any standards
for our new youngest member?

Well, instead of that,

I'm more curious

about my new position.

Like, are they my junior,

-or around my level?
-You're curious about that.

You're so selfish.

Well, it's because

I want to know if I can kick them around.

-Kick them around?
-I mean...

If someone joins us...

I mean, in this day and age,

you can kick a newbie around?

-No, I didn't mean that.
-Careful what you say.

Will they be working in the kitchen?

Or will they be waiting tables?

Because if they work in the kitchen,

they wouldn't run into me...

But then again, I may work
in the kitchen this time.

That's right.

Why would you decide where you work?

My gosh.

He's one funny guy.

Why would you decide where you work?

-I take that back.
-That's hilarious.

-Okay?
-He's right.

Right.

So I... actually...

He's right.

Still, share us what you've thought of.

What do you want to do this time?

Whether I work in the kitchen
or elsewhere,

I want to share the experience

of working on difficult things with them.

So I think they should be

younger than me.

So in the previous season,

you held it back

even when it was difficult
because you were the youngest?

So if someone joins us...

He wants someone younger than him,
it's obvious.

He doesn't need anything else.

He just wants to be comfortable.

How do you feel?

I couldn't sleep a wink last night

because I was so nervous.

No one knows I'm coming, right?

-They're here?
-Yes.

All right, then.

Think of it as an interview
for a new recruit.

Ask a lot of questions if you have any.

Gosh, this tension.

I know this feeling so well.

It's because...

They must be really nervous.

Why am I getting nervous?

You should take good care of them.

-Whoever it is...
-Hold on.

-I'll bring them in.
-we're the older ones.

Seo-jun came in like this.

-Right. When Seo-jun entered...
-Gosh, seriously.

-Back then, yes.
-That tension...

I was really nervous
when he turned around.

I was really nervous.

She's really nervous right now.

The newbie is here.

Oh, my...

Oh, my.

The newbie.

-Ko Min-si.
-Hello.

Hello.

-Ko Min-si.
-Hello.

-Ko Min-si.
-Hello.

-What?
-Hello.

Hello.

Who is it?

-Who is that?
-Hello.

Ko Min-si!

-What?
-Ko Min-si!

Hello.

Hello.

Hello.

-Hello.
-Min-si.

Hello, everyone.

It's nice to meet you.

Hello.

-Mr. Lee. Guess who this is.
-It's been a while.

She said she's Ko Min-si.

We did The Witch together.

-He didn't recognize her.
-Hello, Seo-jin.

Which works was she in?

-The Witch.
-The Witch.

-What?
-The Witch. We did it together.

-Weren't you in that one?
-I was off the mark.

We were both in The Witch.

-When you did The Witch?
-Yes.

-I did a drama with you too.
-Yes.

Which drama?

We did a drama called Live.

-Where you played a cop?
-Yes.

-I see. Okay.
-Yes, I was a cop.

-Before that, we did The Witch together.
-The Witch. Yes.

Yes, we were in The Witch.

Before you joined us,
we were talking about who'd join us.

We talked a lot about it.

But Woo-shik is the one
who has the strictest conditions.

Me?

What do you think...

Woo-shik is really...

He's such a stick in the mud.

That's not true.

Are you happy with her, Woo-shik?

Well, should I leave?

You were being so picky.
So do you like her?

No.

But as far as I remember,

even when we were sh**ting The Witch,

I was never...

How do you put it?

You're stuttering a lot.

Should I leave?

What I'm saying is,

I was criticized a lot on set.

-Yes.
-Right.

So I can't dare to say...

Who criticized whom?
Oh, she criticized you?

-Yes, on set.
-My character did

-in the scenes.
-Oh, I see. Her character did.

My character was a m*rder*r.

But she was an ordinary citizen.

But my character runs from her
because he can't stand against her.

Right. I played a high schooler.

That character was you?

That's right.

-Yes.
-She played Da-mi's friend.

-Da-mi's friend? I see.
-Yes, that's right.

-You know her.
-She was...

She is delinquent, right?

-Yes.
-She is, right?

Yes, that's right.

Yes, she is. You're right.

She isn't exactly delinquent.

-She's outgoing.
-Yes, yes.

With a hair roller.

Yes.

Smugglers.

Right. Smugglers.

Oh, right.

-Smugglers with Yum Jung-ah?
-She is one of the hottest

-among the fourth-generation actors.
-Goodness. Thank you so much.

It feels exactly like
when Seo-jun first joined us.

Seo-jun, is this your first time
seeing her?

I've never met her before.

-Really?
-Yes.

Min-si. Is it your first time
seeing Seo-jun?

Back when we shot The Witch...

He joined our after party
since he's close to Woo-shik.

-At Mapo.
-Yes, back then.

I said hello to him once back then.

Min-si knew who was on our team.

She said that she admires Yu-mi the most.

She's admired her since long time ago.

At the Blue Dragon Awards...

-Right. I sat right next to her.
-She was next to me.

-She mentioned that.
-She won Best Actress.

Sleep. Jung Yu-mi.

Congratulations, Yu-mi.

-Congratulations.
-Where are you?

In Sleep, Actress Jung Yu-mi...

BEST NEW ACTRESS

Smugglers. Congratulations, Ko Min-si.

She won Best Actress.

They have a connection.

We both won in Blue Dragon Film Awards.

Shall we start the interview?

I'm getting interviewed?

You're not willing to accept her
without conditions?

I'm just kidding. It was a joke.

Have you ever had these thoughts?

"I think I'd do well if I were there."

Thoughts like this.

"I should join this company."

The reason you had such thoughts.

Something like, "I can wait tables well."

Or "I can be quite good in the kitchen."

Oh, actually,

I think I did think
that I'd be able to do well.

Which one?

Waiting tables.

-Waiting tables?
-Yes.

I think I can wait tables really well.

I can do dishes well.

How come?

I did a part-time job
at a barbecue restaurant.

I also did a part-time job at a cafe too.

Before I made my debut,

I worked at a cafe
as I took acting classes.

She actually worked at a company

-before working as an actor.
-Right.

What company?

-I worked as a wedding planner.
-She's suitable

to work in an organization.

On top of that, she was the quickest one

to get promoted in that company.

She moves up to the top fast.

Did you cast her after knowing all these?

Of course. We did our research.

Gosh, Eggiscoming is quite good.

You did a background check on her?

Do you cook?

As for cooking,

I've been practicing.

You don't know what our menus are.

I may not know the menus, but...

I didn't think you would make me

cook anything difficult.

I thought Ms. Jung and Mr. Park
would be the main chefs.

-She's smooth.
-He looks so happy.

She has great social skills.

Look at his face.

He brightened up at once.

Isn't this the most cordial atmosphere
we've ever had?

-It's the most cordial ever.
-Goodness.

I thought it'd be better
to experience working in the kitchen

instead of not experiencing it at all.

So I've been practicing a little.

Gosh, Seo-jin.
He approved of her right away.

Woo-shik, why are you losing a smile?

What happened?

She was the quickest

to get promoted in that company.

Gosh, what should I do?

He's the slowest to get promoted
in our company.

Actually, that's why
I'm curious about Woo-shik's promotion.

-Whether he'll be promoted or not?
-Yes.

What should we do?

It hasn't been decided, right?

It hasn't been decided, right?

So then

we have the newbie onboard, right?

Welcome!

Yes. Thank you in advance.

Now, I can't wait to find out
where we'll go.

But our menus...

Shouldn't we find out
where we're going first?

Yes, let's do that first.

In season one, we went to Mexico.

So it was Mexico.

Since then,
we've been continuously talking about

selling gomtang in a cold country one day.

-Gosh.
-Really?

The second country we're going to

is Iceland.

Goodness.

Amazing.

We're going to Iceland.

Wow.

No way.

Kkori-gomtang will be served first.

All right.

It's very hot, so don't touch it.

That bowl is really hot, so be careful.

-Okay.
-Okay. thank you.

Thank you. Enjoy.

-Do I mix it here?
-Yes.

This is kkakdugi.

Into the soup?

No.

If you want, yes.

It's so good.

Oh, my gosh.

Can I come here every single day?

-They cleared it.
-Oh, my.

It's clear.

It's all clear.

One, two, three. Jinny's Ttukbaegi!

I'll show you.

Here, right here!

Where?

-Here. It's right here.
-Gosh.

This is incredible.

Goodness. What is that?

Gosh.

-Gosh, this way.
-I can see it now.

Gosh!

This is amazing.

I finally feel like we're in Iceland.

Gosh.

Gosh, what is this place.

Has anyone been to Iceland?

No.

-I hear it's really cold.
-Right.

What's the temperature like there?

I think we can see the Northern Lights.

-Or maybe not?
-We can see them until April.

We can see the Northern Lights
while we're there.

They have the Northern Light tour
up until March.

So many people visit that country.

-I hope we can see them too.
-That's how it is.

What's the capital city of Iceland?

-Their capital is Reykjavik.
-Reykjavik.

So we're going to Reykjavik?

-Yes.
-We'll run our restaurant there?

Yes, in the middle of the capital.

Reykjavik, the capital of Iceland,

has never had
any proper Korean restaurant.

-No?
-No.

So when we get there,

it'll be the first Korean restaurant

-ran by Koreans.
-Goodness.

JINNY'S TTUKBAEGI
KOREAN RESTAURANT

By the way,

you've been making kkori-gomtang, right?

If there isn't any oxtail,
I mix all sorts of bones.

Right.

Gomtang should be kkori-gomtang.

Kkori-gomtang is the best.

Seo-jin makes great kkori-gomtang.

Right, he and his oxtail.

Gosh, he'll be joining
the kitchen this time.

It'll be so nice if we serve
gomtang with galbijjim.

Galbijjim! Director Na.

-They'll love galbijjim.
-They'll be crazy about it.

Since it's a cold country,

warm dishes are quite popular.

Winds are realy strong there.

Then we can sell that.

-It snows a lot there too.
-Which one?

-Kites.
-Kites?

You should hold such promotions.

Right. I'll be like,
"Hi, this is Korean..."

You should open a separate shop.

Right, Woo-shik?

You can sell kites, sundae,
and corn dogs.

Open a separate shop.

How about Woo-shik's Stationery Store?

Shouldn't we make galbijjim in advance?

You can just heat it up when you serve it.

-Right?
-The same goes for soups.

So if we make them in advance...

I think we need to make
every dish in advance.

There are many dishes like that.

The menus we chose

are not the ones
that need to be cooked on the spot.

We can prepare everything together
in advance.

And Seo-jun or Yu-mi could serve them.

That's how it should be done.

The ones who used to wait tables

-could join the kitchen.
-Of course.

And the other way around, too.

But we'll have to practice it altogether.

Then can Woo-shik cook now?

-We all should practice.
-He'd be flying kites.

This is really hard.

Will Woo-shik stay as an intern?

Or will he be promoted as a regular staff?

But Woo-shik has been an intern
for quite a while.

He's done it for a while.

Well, then...

I'll manage it well.

Then what's his title?

-Staff?
-An assistant manager?

But what are their positions?

-CEO, director.
-This company is extreme.

Seo-jun is a director too now.

-A shocking promotion.
-What?

Seo-jin, this is...

What kind of a company does that?

But the next in line is director
after senior manager.

-Then what about Yu-mi?
-There are so many executives.

Yu-mi will continue to be a director.

Being a director...

You know how there are different
executive directors?

There's an ordinary director.

Yu-mi is an executive director now?

Of course, she's an executive director.

She'll have to retire as an advisor.

Then Seo-jun is
a senior managing director?

That's right.

That means they're all directors.

That's shocking.

Then we have three directors
and two staff members.

-We have two directors.
-It's the worst.

What kind of company is this?

Who'll do the work?

Then Woo-shik is an assistant manager.

Since we're promoting,
let them make you the head.

-Or a section chief?
-I could become a chief,

but not a department head. I couldn't.

-A department head is higher.
-Assistant manager has a better nuance

-than department head.
-Are you at ease now?

Department Head Choi,
Assistant Manager Choi.

You can't be a department head anyway.

You can't be it anyway.

Why are you choosing one of the two?

-My goodness.
-Assistant manager sounds...

An assistant manager. Yes.

-It sounds younger, right?
-Intern.

Then Incheon... No, I didn't mean Incheon.

What?

So I've been an intern,
and got promoted, right?

Yes, you're our regular staff now.

-Nice to meet you.
-Oh, nice to meet you.

He's the executive chef

at Soseoul Hannam.
We invited an incredible chef.

I had no idea
that tteokgalbi was this complicated.

-The efforts.
-Sorry?

It's filled with efforts, right?

What's the menu
we're going to learn today?

Today, we're going to learn
how to make kkori-gomtang.

-The main dish.
-Yes, the main dish.

We're going to make kkori-gomtang.

When you first get the meat,

you need to draw out its blood.

An hour
or an hour and a half should be enough.

You need to blanch them.

-Blanch them?
-Yes, you have to blanch them.

You're nodding as if you know.

Well, as for kkori-gomtang,

I blanched the meat when I made it.

I blanched it and threw out the water.

Do you see this yellow thing?
Get rid of it like this.

You like labor like this.

Why would I like this?

You look like a master.

I should stick to my original intention
when I make this.

Even when the time's up,
I must keep boiling, right?

-Yes. Now,
-On low heat.

And boil it
for over an hour or two.

-For over two hours?
-Yes.

-It's a race against time.
-Yes, it is.

Then season it a bit.

Using soy sauce?

I don't think you need to add soy sauce.

But let's add it to make it savory.

We're making it too exclusive this time.

It's perfectly to my liking.

-Gosh, great work.
-Great work.

Did you guys go to the same school?

Please train my staff hard tomorrow.

All right.

So they can get their acts together.

-Hello.
-Oh, hello.

This time, we'll make clean galbijjim.

-Clean galbijjim?
-Yes.

We'll add only potatoes
and shiitake mushrooms in galbijjim.

Make it a bite size.

We need to cut the potatoes.

If you add them as is,

the sharp parts get mushed.

So what you can do is to cut the edges

in a round and pretty way.

Seo-jun, I don't think
we can ever leave the kitchen.

Now, add the meat, broth, and seasoning

and boil it for another hour.

-You can put on the lid.
-Yes.

Or you can

cover the top with a paper foil

so that even the meat that float up

can be cooked thoroughly as well.

Gosh, I've never seen anything like this.

Oh, my.

Put it on top and cover it.

When you add vegetables

to braising dishes,
the vegetables get mushed,

-and the texture gets too soft.
-Right.

Some people don't like it,

so we'll take out the vegetables

and replace them with vegetable fritters.

So you'll serve galbijjim

with vegetable fritters.

When I was in Mexico,

I fried chickens

the whole time.

Does that mean...

Does that mean that I'll have to
keep frying vegetables?

Yes, just like then.

Use about 60g
of onions, zucchinis, and carrots.

Mix them, and season them a bit
before cooking.

With salt.

After adding salt thoroughly...

-It's at 170°C right now.
-Okay.

It's impossible for it to taste bad.

-It looks much softer.
-Right.

Shall we add the potatoes?

-Shall we add them now?
-Yes.

Add them 20 minutes before wrapping it up.

This is the end of menu preparation.

When a guest places an order,
you'll need to prepare the dish.

This is when you add mushrooms.

Mushrooms get cooked pretty fast too.

It's galbijjim made with love.

And the potatoes

-are really pretty in it.
-Right.

Are you proud of them?

So it's worth shaping them?

The new intern is in big grouble.

She might be talking with galbitang
toward the end.

Thank you in advance.

Sure.

The intern brought this.
Is it okay to use that?

Yes, you can use a slicer like this.

Oh, my.

Now, there are six kinds, right?

Mung bean sprouts, spinach, carrots,
zucchinis, onions, shiitake mushrooms.

Let's blanch spinach first.

We'll blanch
mung bean sprouts a little too.

Slice onions, zucchinis, and carrots
into thin strips,

season them with salt,

and stir-fry them.

I find using a knife more convenient.

I find a knife easier too.

There are many ways to slice them.

-Into halves?
-Yes, that'd be easier.

-In thin slices?
-Yes, make them thin.

Should I slice the onions?

Make them into thin slices.

-Gosh.
-Gosh.

The onions are a bit...

You're really good at it.

I can see hope now.

That's cute.

We can put this on the nose.

When you have bibimbap,

gochujang is usually served separately.

-Yes.
-I think it'll be hard for them.

So we can mix the rice

with gochujang in advance

-I see.
-and place it in the bowl.

The gochujang you tried earlier.

Is this paprika I see?

That's right. The texture of paprika...

Gosh.

...is quite nice too.

I'll try placing them in a row.

We usually place them in a circle,

but let's add a unique touch,
and place them in rows.

Wait. I smell something savory.

What? We should remove it.

-Shall I remove it?
-Yes.

It looks really good.

That popping sound

and the savory smell.

-Scorched rice.
-Scorched rice.

-Scorched rice.
-Gosh!

Gosh, it's really good.

I can feel each ingredient's texture.

Chef, will we be able to make this?

Of course. You made it yourself today.

The water is boiling away.

I can take it out
when it floats up, right?

Slicing, slicing.

Great.

I practiced a bit.

Min-si is quite...

She's fast.

You don't want to lose to her.

I heard she's incredibly quick.

Where did you learn that from?

I saw a YouTube video.

-Really?
-Yes.

I looked up "How to slice vegetables."

Gosh, this will make me tear up.

Like this...

Gosh.

So many details are hidden.

Today, we'll make kkakdugi.

I thought it'd be nice

to practice making kkakdugi
before going to Iceland.

-Gosh, it's good.
-It is?

Green onion, radish, radish.

I'll do my best to make it.

Wish me luck!

Goodness.

I'll turn them into this shape.

I'm going to add yogurt.

I prepared a dessert, and it's yogurt.

Here's why I'm adding yogurt.
It has probiotics.

It's going to help the fermentation

for the kkakdugi.

It also tastes a little sour.

I want to make it taste

like aged kimchi.

And this time,

we're going to make it vegan.

We'll replace the fish sauce

with soy sauce.

Ta-da.

-Gosh, it's going to be really cold.
-Wow, we're in Iceland.

-Gosh.
-Goodness.

Gosh, it's cold.

-Gosh.
-Goodness.

Gosh, it's cold.

Gosh, look at those houses. It's cold!

It's really cold.

It's cold!

It's so cold.

Let's go.

Gosh!

We... Gosh!

No!

No!

Gosh, this is crazy, Seo-jun.

We should put this on top.

Gosh!

Seo-jun, put that horizontally.

Put that horizontally,
and put this on top.

Put yours horizontallly.

-Get in.
-You can't put it horizontally?

Gosh, is this finally starting?

Seo-jin.

What a way to start.

During the two weeks,

what's going to happen to us?

Be quiet now.

This is crazy.

My brain is numb all of a sudden.

But this is so...

I mean the weather...

Look around the city now.
We won't get to go out much.

It says it'll take 44 minutes.

By the way,

it must be because of the weather,

no one is saying that it's pretty.

It's a little different from last time.

We were taken aback as soon as we got out.

Is it raining?

It looks like snow. Is it sleet?

Gosh, we've come so far, though.



It feels so unreal.

It does.

I feel like getting dragged to some farm
based on this view alone.

It looks like
we're in the middle of nowhere.

It must feel like this
if you get taken to Siberia.

-Yes.
-Right?

Gosh, it's amazing.

Don't you lie!

Gosh...

Aren't we being too quiet?

Gosh, the ocean is beautiful too.

Stop with the lies.

You should stop lying!

This is when they need the inserts.

They insert them until the line,
"Don't you lie."

Then, there will be drone shots.

Beautiful ocean.

But it's too cloudy to see it.

It's too cloudy for that.

There's a lot to see here. On both sides.

Seo-jin, there's a lot happening
near our restaurant.

Then are they all our competition?

-They are our competition.
-There's a lot.

Just wait and see.

I'm going to make sure

-we get a Michelin star.
-There's a Vietnamese restaurant too.

We're checking out
our restaurant first, right?

-We're here.
-There.

-It's right in front!
-Where?

-No way!
-No way!

Jinny's Ttukbaegi?

They actually named it Jinny's Ttukbaegi.

Isn't it so pretty?

Gosh, it's beautiful.

JINNY'S TTUKBAEGI
KOREAN RESTAURANT

-Oh, my.
-It's beautiful!

-Let's get out first.
-Okay!

Shall we go inside?

-Gosh!
-Oh, my!

Gosh.

Gosh, it's beautiful.

What is this place?

It's huge.

JINNY'S TTUKBAEGI

Gosh!

They have a separate room too?

There's a huge room over here.

Gosh, it's so pretty.

A waiting room.

Is this restaurant bigger
than the one in Spain?

-Yes.
-Way bigger.

There's a huge room too.

How are we going to handle all the patrons
and manage everything?

Is it bigger than the restaurant in Spain?

-Yes.
-Way bigger.

Really?

How are we supposed to manage it?

Gosh, what is this?

What? It's the kitchen.

Everyone, this is the kitchen.

-Hey, there aren't that many tables.
-What is this?

-The kitchen.
-Hello.

Hello.

Hello.

Oh, my.

This is bad.

I mean...

What?

It is indeed huge.

What?

-It's huge.
-There's a lot of storage space.

This is really bad.

What do we do?

This is the biggest... No.

-What is this, Woo-shik?
-What? This?

This is a dishwasher.
If you pull it up like this...

-Oh, my.
-And then... What's it called?

Hey, pull it up! Goodness!

-A dishwasher.
-A dishwasher.

This is where Woo-shik will stay hidden.

Why so many fridges?

It's because we need a lot of ingredients.

It is indeed huge.

It's huge, right?

Come and try these on.

The color is pretty.

Gosh, what is this?

What is this?

Seriously.

By the way,
it looks like the features of your face

look more defined than before.

What?

The dimples are...

They stand out more.

Gosh, this looks quite cool.

Seoul, Bacalar. And here's Reykjavik.

Seoul, Bacalar, and Reykjavik.

-We're adding more locations.
-Right.

-So cool!
-The list would reach here.

But if it does,

we'll be around 50.

I could be dead by the time you turn 50.

I know. That's why I thought,

"Wait. Then Seo-jin will be..."

I'm not sure if I'll be alive until then.

It'd look a bit weird.

Anyway, the restaurant

needs to open at noon and close at 3.

Then we need time
to prepare for dinner.

So we need three hours.

We'll open at 6 and close at 9.

Three hours each.

And to open the restaurant at noon
the next day,

we need to start working at least by 9.

I think we'll have a lot of patrons.

That's 9 at the latest.

Those who get up early
should come fast and start prepping.

I think Min-si might have to sleep here.

Should we get a sleeping bag?

How big is the second floor?

She might find it more convenient

to stay on the second floor.

I need to slice radishes,

make kkakdugi, cut vegetables, and...

Min-si!

When we

open the restaurant tomorrow,

just look at me.

-Just look at you?
-Yes, just look at me.

-Just at you?
-Yes.

Just look at me and listen to me only.

-Okay.
-Right.

Then everything will be fine.

But I'll keep going to the restroom.

So when you can't find me,
you know where I am.

Aren't your shoulders too high?

Just look at me only, okay?

Okay.

After having coffee, at around 12:20,

let's do a little celebration
and go to lunch.

What's the little celebration?

Oh, are we sprinkling some makgeolli?

-What?
-So our restaurant does well?

-You want to hold a ritual ceremony?
-Yes.

A ritual ceremony?

Now that we're here,

we'll have a flag hoisting ceremony.

-A flag?
-A flag hoisting ceremony?

-Gosh.
-We'll announce that from today,

this restaurant is ours.

Is it okay to get sentimental
because of the weather

and stay in this country forever?

-Are we really doing it?
-Hurry up! It's cold.

The charisma of the CEO.

Gosh, it's even colder here.

We should hurry up and take photos.

Take photos for him.

Gosh, it's hilarious!

-Gosh.
-Gosh.

Gosh.

This is ridiculous.

Jinny's Ttukbaegi.

Clap.

Gosh, it's really cold.

-Gosh, I...
-The wind is seriously...

You didn't bring gloves, right?

Gosh, the wind!

The Chinese restaurant is right there!

We can go there the day after tomorrow.

There's an English pub
and an American pub too.

Let's go wherever you feel like.

Gosh, they must've had
a lot of events here.

Thank you.

Oh, there are other customers too.

There are so many menus.

Hold on.

A burger costs 45,000 won?

Gosh, a lamb steak is 80,000 won?

-Add an extra 0 at the end?
-Yes.

That means a chicken salad
costs 50,000 won.

Yes.

My goodness.

Thank you.

This is huge.

It's like the States.

It costs about 50,000 won.

Right.

This is 30,000 won.
Isn't this too expensive?

How much is this?

This is 40,000 won?

What is this?

-Chicken tenders.
-I see.

Right, I'm going to try them.

Gosh, how much is this?

-It's 88,900 won.
-Wow!

Gosh, it's delicious.

Really? Is it good?

-It's delicious.
-It's soft, isn't it?

It doesn't smell gamey at all.

The lamb is so good.

-May I try it?
-Sure.

Clearly,

the expensive dishes are well-decorated.

Well...

We should go with 30, 40, and 50.

Somewhere around 40,000 won?

Ours aren't expensive
if they're 30, 40, and 50.

They're not.

Thank you.

Thank you.

The concept of our restaurant

is to serve our customers.

It should be,
"The customer is always right."

We have been following that all along.

No. It's supposed to be,
"The profit is always right."

-The profit is always right.
-You're all mature now.

However,

let's change our concept this time.

The customer is always right?

That's right.

-For instance?
-Seo-jin.

This time, our dishes are exclusive.

We're open for both lunch and dinner.

Let's do our best
for each single customer.

That would be great.

This time, it should be different.

It should be like
what they serve to the royal family.

Are we going that far? The royal family?

Like you see in the TV shows?

Should we do the trumphet ceremony?

"There comes our customer!"

Clap, clap.

Mr. Lee has come.

Clap, clap.

Today's chef.

Our concept has to do
with chef's responsibility.

Chef of the day

is the chief.

We will put an image

of the chef at the entrance.

-That's embarrassing.
-Today's chef.

Can't we put Yu-mi's drawing
instead of Yu-mi?

-What drawing?
-We didn't bring it.

Well...

We can print it.

Wasn't it in the movie, Exhuma?

Who's that next to her? Is that me?

-This...
-It's unbeatable, right?

Nobody can beat Yu-mi's portrait.

It's like announcing the starter.

Right.

Head chef.

-That's so cool.
-No!

You have to be the supporter
no matter what.

-Like a relief pitcher.
-A reliever?

You are the relief pitcher no matter what.

-If it doesn't go well...
-Okay.

If it doesn't go well for them,

-you have to support them.
-So disappointing.

-What?
-You think we won't make it?

I mean... I know it won't happen...

Of course, I want you two
to be the main chefs.

-This is disappointing.
-No.

I want you two to lead everything.

Don't insult my cooking skills.

If you two get sick...

-He'll support.
-I won't show that I'm sick.

-What?
-I won't show that I'm sick.

I won't be able to stop you if you insist.

-I'll do it like Shohei Ohtani.
-Right.

I'll be Kim Sung-keun then.

Does that mean you would come

-and ask her, "Will you be okay?"
-Yes, I'll ask her!

I'd ask, "You can do it?"
If she says she can, I'd...

You can't compare me to Mr. Choi.

-That's not fair.
-No, it's not.

There is a high chance that he gets
substituted during the fourth inning.

He might get substituted
in the 2nd or 3rd inning.

We will take a video of you
like those baseball players.

-To present the players?
-Like how the players do it.

I'm not good at posing like that.

We should take it in slo-mo.

He should cry when the sales drop.

JUNG YU-MI

Do it all now when you can.

Are we too quiet?

No, it's fine.

We are going to buy
all the meat today, yes?

We have to buy a lot.

This must be it.

Hi.

Goodness!

This is the oxtail.

Don't we have to buy all of these?

How much of it do you have?

I have 8kg of it.



These are short ribs.

Do you have more short ribs?

I have 5kg of it.

-5kg.
-5kg.

We have to buy them all.

Yes. 5kg, please.

Could you cut the ribs in 3cm?



Thank you.

We're not cutting those?

Look.

-But I think...
-Yes?

-It will be fine.
-I think it's okay.

Thank you.

Very good.

-Gosh, it's huge.
-It's so cold!

Get the fattest radish.

Gosh, what is this?

It's like it's just pulled out
from the ground.

How many paprikas should we get?

Get a lot of them.

Get everything from here.

We should get a lot of these, right?

Yes, these are the ingredients
for yakgochujang.

I know.

What we got today...

It's much more than
what we need for tomorrow.

If we make a lot today,

our day would be smoother tomorrow.

Good work, goodness.

Put all the green onions here.

These go to the fridge.

I think you can leaven them outside.

-Okay.
-Look.

This is huge.

Hey, we have to use that cup.

We should keep it outside.

Is there anything refreshing?

Have you tried kombucha before?

No, I've never tried it.

Here.

It's a low-calorie drink, nice.

I've been calculating calories these days.

So it gets mixed as it creates bubbles.

Oh, this tastes good.

This is refreshing.

Yes. Korean plum and kombucha?

You are funny.

-Min-si.
-Yes?

Could you slice up this?

-Sure.
-Okay.

-Min-si.
-Yes?

-You don't have to do it here.
-Where should I do it?

What? You can do it here.

-Here? Okay.
-Isn't it better here?

-Yes.
-Okay. here.

Watch your head.

You fit perfectly in that seat.

All right.

-Are you okay?
-Yes, I'm fine.

You will have to slice the whole day.

You slice them...

Gosh, she sliced a lot of zucchinis.

Goodness. You sliced a lot, Min-si.

Right?

-Goodness.
-I did slice a lot.

Look at the sliced vegetables!

She works so hard!

Woo-shik and Tae-hyung have been

some sloppy interns.

They only wanted to take shortcuts.

They lied too.

Such a hardworking intern.

I'll slice the mushroom
and onions

for dolsot-bibimbap.

-With a knife?
-Yes, that's the best tool.

Yu-mi, you can chop very well.

Gosh, my eyes are burning.

-Are you slicing onions?
-Yes.

I should slice vegetables

for bibimbaps as well.

Watch your hand. The blade is slippery.

Okay.

-I washed all these.
-Thank you.

Oh...

Oh, no.

Isn't this a slicing competition,
not for a restaurant?

I should wear a wrist band tomorrow.

Gosh, let's open the window.

Please open the window.

Hey, you're sweating.

Gosh, congratulations.

You are free!

Why is your face so red?

I'm going to make enough seasoning

we can use until we leave.

I'll make yakgochujang.

You will be doing that for the whole day.

I know, this is taking me too long.

I think I'll be doing this
for the whole day.

Let's do it together.

It will be better if we do it together.

-Goodness!
-Oh, no.

Are you okay?

This?

Is the burn bad?

Are you okay or not?

Hey.

I think I'm fine.

Goodness.

I was too careless.

You should have worn gloves.

You will get a blister.

A blister? It means you burned yourself.

-Right?
-What?

Where did you get burned?

Oh...

-Just there?
-Yes.

You should take a break.

Put an ice on it.

It has been a while since I had a burn.

I touched without thinking.

-You are back.
-Right.

-Are you all right?
-Yes.

Gosh, I'm massaging the bell peppers.

Is he still working on paprikas?

Are you still working on paprikas?

-It's driving me crazy.
-What?

Gosh, I'm done. I'm free!

Goodness.

Paprikas take longer than kkori-gomtang.

Min-si, are you doing okay?

Yes.

I'm doing okay too.

Woo-shik isn't okay.

You can't get hurt.

I didn't realize how important
my thumb was until now.

Gosh, this chopping...

I've been practicing at home.
But I can't chop because of my thumb.

What am I doing?

I got a burn when I was filming
for Youn's Kitchen as well.

I was opening the heated pot lid.

What did you do with your burn?

I just kept going.

No, I mean...

Thumb, you think you can stop me?

Please take a close shot of my eyes.

So it doesn't hurt anymore?

How long do I have to blanch these?

Just for a bit.

Four liters...

Look at these cans.

-Seo-jun.
-Yes.

Seo-jun.

Look at this gochujang.

This is a lot of gochujang.

Are we here to sell it or something?

Is this right?

Really?

Keep going.

I mean, look at this.

This gochujang...

It won't even fit the pot now.

Just keep going.

Are you still on paprikas?

Yes.

Let's take a break.

What is that?

What is it?

It's gochujang.

Gochujang.

Is this for gochujang too?

Yes.

This is endless.

Bye.

-This is a lot.
-Bye.

Can you even stir-fry it?

Are you adding that all?

I have to add even more.

Great.

I worked so hard,
we shouldn't burn them.

If it goes bad...

I'm going back to Korea.

Then I'll mix it with this.

I just have to keep boiling it down.

Isn't this amazing?

Hey, look.

This radish is huge.

I can make kkakdugi, I mean it.

The radish is huge.

We can get 100 servings of kkakdugi.

That alone can give us


This is it.

Wow.

This is it.

Gosh, this soup is rich.

Goodness.

Gosh, people will love it.

Woo-shik, come and sit here.

I want you to work
for the first shift tomorrow.

What do you think?

-You mean in the kitchen?
-Yes.

I would have chosen you to start
the restaurant in the morning,

only if your finger was fine.

Oh, come on.

Let me take a look at it again.

It's swollen already.

Your blister is just this big, right?

No, no.

-Yes.
-This is a blister too.

Your blister isn't that big.

Your blister is just this.

I had a blister this big before.

I held that tray

like this.

I did that too.

My blister was this big.

Mine is this long, look.

This part is just whiter.

It's fine.

There's no strength.

It has nothing to do with strength.

-I think I have a fever.
-And...

After one day,

it will get better.

I know it.

Tomorrow, I will...

I'll announce it later.

But I'm just asking for your thoughts.

So I work only once in the kitchen?

No.

Maybe three times.

What?

There are days you have to cook
your own menu.

Right.

Those days, you have to work
in the kitchen.

Then Yu-mi and Seo-jun take turns.

Then it's your turn again.
That's how it works.

Don't tell the others yet.

This isn't a small blister.

I know. You will be fine.

I'll get back to work.

It's done.

Will 30 minutes be enough
for beef galbijjim?

Another 20 minutes from now.

Taste it together whenever a dish is done.

-Min-si.
-Yes.

-Can you set up for bibimbap?
-Sure.

-Woo-shik.
-Yes.

Set up the table for kkori-gomtang.

Make sure it looks like a hearty meal.

This much?

I think you should add more soup.

-Isn't it about that much?
-This much?

Oh, it's done very fast
because it's only a small amount.

You can mix it with this much first.

Then try it.

-I'll taste it first.
-Okay.

Try it.

-I think it's okay now.
-Is it?

-Yes.
-Where did the mustard go?

Oh, I kept it in the fridge.

I see. Where is it?

Oh, I kept it right here. It's here.

You kept it here.

Hello.

Hello.

What?

What?

We have a guest who isn't welcomed.

I don't know how many years
I've been doing this.

Hello.

We aren't ready yet.

Hey.

You can speak in Korean.

-Hi.
-Hi.

-Water, please.
-Yes.

And menu.

Do you know beef galbijjim?

Yes, I'm Korean.

-I'll have dolsot-bibimbap.
-Okay.

Beef galbijjim.

Oxtail soup?

To share.

We have new orders.

Dolsot-bibimbap, beef galbijjim,

and kkori-gomtang.

Kkori-gomtang to go first.

It's boiling.

Yu-mi, you can serve this.

Hold on. It should go together.

Goodness.

That was so fast.

Very fast.

Watch the pot. It's hot.

Thank you.

Oh, my gosh.

Wow.

Is it good?

Wow...

You did a good job.

Kkori-gomtang got good responses.

Min-si,

it's easier if you put them
with your hands with gloves on.

-With my hand?
-It will be much better.

Right, put it up.

Put it up.



It just hit three minutes.

-It's hot.
-Okay.

Aren't you proud?

I am.

Well, this is...

It's beautiful.

Well done.

It's beautiful.

Gosh, how do I eat this?

You can mix them all together.

There is rice underneath the vegetables.

Goodness.

It's very delicious.

It's well seasoned

-as I mix them.
-It's so good.

-That's good to know.
-It's not bland at all.

This is very delicious.

But is the rice crispy?

I think you should cook it a little more.

Right, a bit more.

Woo-shik, this is very delicious.

Where is my beef galbijjim?

It's coming.

I'm angry. I'm getting angry.

It's coming.

Min-si, customers are mad now.

-Okay.
-You need to hurry.

I should just serve them.

Why would she hit the bell
and serve it herself?

My beef galbijjim.

Beautiful.

The meat is too tough.

Gosh, it's too tough. What do we do now?

Your teeth might break.

Is the meat tough?

I will sue you.

What?

He'd take legal actions.

I will sue you.

The meat isn't all that tough.

But the ones on the bones are too chewy.

I think I know why.

When we practiced cooking,

we had the meat
completely covered with boiling water.

-Then we boiled it hard.
-Right.

But the water boiled down
too quickly today.

That could be why.

Or the meat could be tougher here.

-Hello.
-This is our table.

Hey, the beef is too tough.

But it was never this tough
when we cooked before.

Oh, it's tasty.

This tastes very nice.

I think the meat is random.
Some are tough and some are not.

-Right?
-Yes.

It's tough.

What?

This part is okay.

-It's soft.
-Right.

But those weird-looking ones...

Right, but there are too many of them.

I think we should trim them all again.

We should trim them all some more.

Right. We should trim meat a lot tomorrow.

-How does it taste for you all?
-It's delicious.

-It's all right, yes?
-Yes.

I think we just have to pay
more attention to beef galbijjim tomorrow.

But they all taste good.

Lastly, let's talk about
the most important thing.

Please announce
the first shift workers for tomorrow.

Choi Woo-Shik.

Choi Woo-Shik.

Oh, it's decided? It's all set?

You should walk out from there.

Sir, I mean, Mr. Lee.

You have such talented chefs here
like Chef Yu-mi and Chef Seo-jun.

Don't you think these two should start
the restaurant at this stage

when it's not fully systemized?

We have seen them being chefs.

But we haven't seen Woo-shik as a chef.

So we'll start with him.

So this is entirely for the show.

In a way.

On top of that...

On top of that, he's not done yet.

We won't have a lot of customers tomorrow.

-So he's not an ace.
-That's not what I meant.

So it will be a good chance
for him to make his debut.

For instance,

if the opponent team is the Dodgers...

We should go with our best.

But tomorrow is more like...

It's a match against a weak team.

So it will be a good chance
for him to make a debut.

It won't be that busy tomorrow for sure.

Woo-shik can take his time.

You think he can handle it?

Right. Tomorrow is just for him
to experience the whole thing.

So tomorrow is a debut day for Woo-shik.

Right.

I was torn for a second
because he had a burn on his finger.

Right, he had a burn.

So I had a look at it.

But it was really small.

I wasn't going to put him in charge
if his blister was big.

But his blister is really tiny.

He made a big fuss about it.

Mr. Lee, do you think
you can have him work for another day

if he does well?

Sure. But will he do a good job?

Min-si. Let's do a good job
in the kitchen tomorrow.

-Okay.
-Goodness.

So charismatic.

-And Mr. Choi...
-Yes, Mr. Choi.

He didn't get to show it today. But he's
been practicing with spicy beef ribs.

-Do you want to make them?
-Yes, I can make them.

Oh, he's got the spirit.

Woo-shik, we have to make
four beef galbijjim.

Woo-shik, you're doing great.
You're doing amazing.

Oh, no I'm in trouble.

Cheer up.

You didn't bring a bag?

No.

-We should have brought raincoats.
-Gosh, it's cold.

Min-si, are you okay?

Yes, I'm good.

It feels like we worked really hard today.

What do you think of your first day?

I really have no thoughts right now.

Tomorrow is the actual first day.

Goodness.

Good job, Seo-jin.

My hair smells.

-Gosh.
-You can't help it.

My fingertips smell like gochujang.

Min-si, if you push yourself too hard...

I think

you will need an IV in a week.

You have to stay well
until you return to Korea.

Keep your own pace.

You need to take your own breaks.

Okay.

-Sit when you can.
-Right.

You don't have to force yourself
to sit here, Min-si.

-Yes.
-Okay?

You have sleepy eyes.

I will see you tomorrow.
Good night.

-Sleep tight.
-Good work.

You're going to take a shower, right?

-Will you wash up?
-Yes.

My goodness.

I forgot to take this.

Take what?

Gongjindan.

-I see.
-Do you have one?

No.

You should take one.

Can I take it now?

-No, tomorrow morning.
-Okay.

Tomorrow we make rice.

We do a meal prep.

Take two of these.

Thank you.

I'll have to cook mushroom.

The volume shrinks when it's stir-fried.

You should go to bed first.
You look tired.

Of course, you are tired.

-Good night.
-Good night.

Gosh, it's cold.

-Good morning.
-Gosh, you scared me.

Oh, good morning.

-Hi.
-Hello.

I wish there are customers today.

There should be at least one customer.

Honestly, do you want
a lot of customers...

Or do you want to be free
with no customers?

I wish it doesn't get so busy today.

Just today.

Chef Woo-shik is making his debut today.

So you don't trust him.

No, it's not that.

It's my first time working with him too.

We have so many things to do today.

We cleared a lot of tasks yesterday.
How come I still have many things to do?

So Ms. Jung gave me this.

Gongjindan.

She gave me gongjindan.

-Hello.
-Good morning.

Hello.

The pillow mark won't come off.
Gosh, what do I do?

This jet lag...

Oh, no. Seo-jin.

That's my part to worry.

Today's main chef is here.

Oh, the main chef.

His outfit is different.

He's very charismatic.

What's with the scarf on his neck?

What?

He seems to be in a good mood today.

I had a good sleep.

-Great.
-Nice.

Woo-shik went to bed early last night.

That's what I call responsibility.

How did you sleep, Min-si?

I had a good sleep.

Yesterday, I...

Min-si's role is really important today.

My right arm is...

I mean I can't use my left arm...

-Right, your thumb.
-...because of my thumb.

Yes, chef.

-Yes, Mr. Choi.
-Yes, Mr. Choi.

Finally, it's time for Woo-shik
to have responsibility.

Right. You can tell, yes?

He hasn't been working hard.

He has been slacking and lying.

He lied all the time.

But look at Min-si.

She is the first one to come to work
as an intern.

She's the hardest worker.

We never had an intern like her.

Really? No?

I've never seen an intern like her.

All interns were like...

Woo-shik and Tae-hyung.

I thought all interns are like them.

But she sets a great example.

She only works hard.

And consistent.

She works even if nobody
tells her to do so.

He might fall down with those glasses.

I've been thinking...

We have a lot who are making debuts today.

Woo-shik's debut as a chef.

Min-si's debut.

-The director's debut.
-It's his debut as a main director.

Is it his debut day?

He was being nonsense.
He expected 20 tables today.

He hasn't pulled himself together.

If we have 20 tables today,

we are doomed.

We will be in big trouble.

Why would people disappear
whenever we open our restaurant?

Why does it rain on our first day
without any customers?

It's driving me crazy.

This is the camera to sh**t
you on your way to work.

I see.

I'll take a video of how it's like at work
or you on your way to work.

Right.

Well.

Hello.

I'm the head chef of today, Choi Woo-shik.

We are in Iceland.

It's cold because it's really windy.

It's windy and snowy.

The weather changes a lot.

Well...

The special menu I'll be making today...

DRUM ROLLS

It's hot beef galbijjim.

Well...

I wish there are many customers today.

We...

We go to work at 9 a.m..

I wish we could

work until midnight

because of many customers.

Hey, Woo-shik.

-Yes?
-You should have shot this.

What is this? It's hilarious.

This is hilarious.

This is your signature menu,
spicy beef galbijjim.

My goodness. This photo is hilarious.

Hey, only the chef gets the gold badge.

Goodness.

Chef Choi.

One, we always do our best
to keep it hygienic.

-One.
-We keep it hygienic.

Two. You wash your hands
as often as possible during work.

-Wash hands.
-Wash hands.

Three. You always wear clean outfits.

-Clean outfits.
-Clean outfits.

Four. Clean all the cooking tools
when the business is over.

Wear clean outfits.

-Clean outfits.
-Clean outfits.

Four. You clean all cooking tools
when the business is over.

-Clean tools.
-Clean tools.

Five. Always ask when you are unsure.

-We ask.
-We ask.

We have to ask!

How about,
"1,2,3. 1,2,3. Jinny's Ttukbaegi?"

-Do we put it up?
-Yes.

-Okay.
-Put it up.

-Up.
-Up.

All right. 1, 2, 3.



-Jinny's Ttukbaegi.
-Jinny's Ttukbaegi.

Let's go!

Line up and wash your hands.

I've never heard you

speaking in such a loud voice.

When you read this...

You ask!

I was just supporting Woo-shik.

Oh, no wonder.

He didn't hear you.

I'll add vegetable broth here.

Since Min-si joined,

it feels like there are two interns.

She is doing so much by herself.

Is this the only slicer for potatoes?

-It doesn't slice at all.
-It doesn't work well.

Is this the only potato slicer?

-It doesn't slice well.
-It doesn't work.

I'll slice it for you.

Oh, this is better.

Do I have to slice them all?

-I think five should be enough.
-Five pieces?

Why would you sh**t this?

Goodness.

What?

Five pieces?

Yes, it should be enough.

-Min-si.
-Yes.

-The corners...
-I should keep them round.

Right.

Can we serve bibimbap right away?

Yes.

-What's the temperture?
-70°C.

-70°C?
-Yes.

You know head chefs...

We don't do much.

This looks great.

-That should be enough.
-Okay.

That should be enough.

That's done. We can boil this.

Kkori-gomtang is getting done. Great.

I'll be pre-frying vegetables.

You're good at this.

-What?
-You're good.

I'm putting these potatoes.

Gosh, you passed.

It's 30 minutes
before we open the restaurant.

-Chef.
-Yes.

Please take a look at beef galbijjim.

Sure.

Oh...

Oh!

-Thank you.
-You're welcome.

We didn't trim the meat a lot.

Does it all look okay?

Oh!

This tastes nice.

We can boil it down from here.

Gosh, this tastes so good.

Shall we start setting up?

Welcome to Jinny's Ttukbaegi.

I'll put the cups.

Be careful.

Let's open the restaurant now.

-Okay.
-Sure.

We have to taste it all now.

We can taste it
after opening the restaurant.

Salt...

-Hey, Woo-shik.
-Yes.

Come out.

Soy sauce and salt...

Hey, Woo-shik!

Chef, Chef Choi.

Min-si, you do it.

Do what?

Turn the sign over.

Go outside.

-This one.
-Oh, I got it.

Oh, it's done.

Goodness.

You should flip the sign inside too.

The one inside too?

-Min-si. Flip this one.
-Okay.

What, we have a customer now?

We can't have customers now.

-I think we have customers.
-We can't have customers now.

What?

What, we have customers now?

-We can't have customers now.
-We have customers.

What?

We should hurry up.

Hello. Welcome.

Please come in.

Oh, my gosh.

Woo-shik.

How many people for your table?

-Six.
-Six?

You can sit in there for six people.

You can go to the private room inside.

It's a room for big groups.

Oh, gosh. This is crazy.

Oh, there's bibimbap.

We can order one each and share.

But it says it's not open.

It's not open yet?

Min-si, you do it.

Do what?

You can turn over the sign.

Goodness.

Goodness.

Inside the room.

Min-si, we got a problem.

-What happened?
-We got a problem.

-We don't know the menu yet.
-What?

But for now...

-I know.
-There are only three menus.

-We can do this.
-I'm sure they will order this.

-We can do this.
-Wait a second. This can't be happening.

Why? What happened?

-I can't believe we have a group of six.
-Six people?

Gosh, that just gave me chills.



Hi. Welcome.

Hey, we have customers rushing in now.

We have to cook each menu.

Oh, gosh.

-Each menu.
-Spicy beef galbijjim and galbijjim.

-Spicy beef galbijjim too?
-Dolsot-bibimbap.

And kkori-gomtang.

What? We have more orders?

Yes, one dolsot-bibimbap.

One beef galbijjim.

Another dolsot-bibimbap?

There will be seven more orders.

Gosh!

We have new orders.

It's a matter of
Wook-shik throwing a strike

or getting a wild pitch.

You are doing great.

Please cross out beef galbijjim.

Yes, I did.

-Please get the rice.
-I did.

You are really good at this.

Min-si does a good job.

She did an excellent job.

Okay, great.

Oh, no! The rice...

-That's all we have?
-Yes, this is all we have.

I told you. We can make only four servings
of beef galbijjim now.

-No more beef galbijjim?
-No, we're running out.

-No rice too?
-We're cooking a new batch.

We can't do business at this rate.

-You are right.
-Yes.

You know what?

I think we should get more meat now.

I don't think it's enough.

Working with no thoughts again.

Gosh, we have to stir-fry onions
some more.

What else do we have to do?

We can open at 6, right?

How many?

How many?

-Three people.
-Three people? Okay.

How many?

Yes.

Three people? Okay.

We have 14 customers now.

-Fourteen?
-Fourteen people?

Min-si. We have no time to laugh.
Hurry up.

-We have to hurry.
-Yes, we have to hurry up.

Hey, it's Woo-shik's birthday next week.

-Is it?
-Yes.

So you're getting a year older in Iceland?

Yes.

So Woo-shik said,

"Don't make a fuss
about my birthday there."

Don't prepare for anything. I mean it.

I'm busy.

It's just a week from now.

You think I'd make something for you?

-You never know.
-Seo-jin will make

a cake for you.

Me?

Bake something for him.

-And we will...
-I can't bake.

...put candles that say "I love you."

We're busy running the restaurant.

I can't be baking for Woo-shik's birthday.

JINNY'S TTUKBAEGI