All language subtitles for The.Genius.Paik.E04.230423.720p-NEXT

(The last day of business in Morocco starts!)

(Together with the tteokgalbi burger, )

(the best sweet-and-salty food, braised galbi...)

(with CEO Paik's special spicy sauce)

(Spicy braised galbi and braised galbi)

Hi, this is Korean food.

Are you not hungry?

Really? Okay.

(Customers don't come in easily.)

We'll come back after grocery shopping.

We're fasting.

I'll come back when I'm hungry.

I didn't bring money. I'll come back later.

They said they would come back,

- They won't. - but they're not.

I don't think they will.

There's no need to hurry.

Okay.

It's not easy here.

Put this here.

(Crowded)

(Sous-chef Jang Woo in the kitchen)

Like this, and put this down.

Apply the jam here.

(He starts arranging the kitchen.)

Okay.

(Neat)

We need to earn 3,000 dirham today at least.

(About 400 dollars)

(That's right, they have a goal!)

Our goal for today is 3,000 dirham.

Yes, 3,000 dirham.

- Today? - Yes, today.

- Target? - Target, yes.

(The target is 3,000 dirham.)

Let's go.

We can do it.

- Hi. - Hello.

(But so far, they only earned 380 dirham.)

(Can they earn 3,000 dirham today?)

The business doesn't do well when you set a goal.

(Party pooper)

In dirham...

(CEO Paik just hums...)

(and warms up without worrying.)

The most important thing in business is the peak time...

of that business district.

The purchase power of each hour of that business district.

That's the most important thing. Next is of each day.

Hello.

It's going to be crazy busy after 8pm.

- Exactly. - From 7:30 to 8pm.

(Remaining amount until they reach 3,000 dirham: 2,620 dirham)

(The last chance to achieve the goal is the peak time.)

(The time when the golden sun sets)

(People go back home after finishing the day.)

(People come out to the streets to buy dinner.)

(It's the time when the streets are most crowded...)

(for various reasons.)

(Can they hit the target of 3,000 dirham?)

(Current time 7:20pm, The peak time starts.)

It's about time for the customers to come in.

So turn on the lights.

I should start the performance.

One bulgogi burger.

(Let's get ready to greet the customers.)

Welcome.

(He welcomes the customer and puts tteokgalbi into the bun.)

(As he presses the tteokgalbi down...)

(Turning around)

(He's putting in that much?)

(The showing strategy works yet again today.)

(Pretending to be nonchalant)

One?

How much is it?

It's 20 dirham.

I'd like one, please.

(CEO Paik successfully makes a sale.)

(Feeling proud)

Excuse me.

Spicy braised galbi.

- Spicy braised galbi. - Spicy braised galbi.

- Are you taking it home? - Yes.

Okay.

One spicy braised galbi, to go.

One spicy braised galbi, to go.

Customers are coming now.

(He's not satisfied with this.)

(He stir-fries the onions with fancy double metal spatula skills.)

(What's that?)

(The fan is working hard today too.)

(He gathers the remaining meat...)

(and puts it beside the onions.)

(He opens the meat container.)

(One scoop of tteokgalbi meat)

(Two scoops of tteokgalbi meat)

(Three scoops of tteokgalbi meat)

(Four scoops of tteokgalbi meat)

(Five scoops of tteokgalbi meat)

(Add six scoops of tteokgalbi meat.)

(Before they know it, )

(people have gathered in front of the restaurant.)

Hello.

Would you like three tteokgalbi burgers?

Would you like to try?

Okay.

Hello.

- Hello. - Hello.

(10 minutes into peak time, Current sales 580 dirham)

Thank you.

Hello.

- Hello. - Bye.

Hello.

Hello.

(The customer is showing interest.)

(His eyes are fixed on the braised galbi.)

Can I order to go?

Come in and eat.

It gets cold if you take it home. You can eat it warm in here.

(Spicy braised galbi 2)

(The customer goes in with his company.)

Ask him if he's okay with spicy food. It's very spicy.

Ask him if he needs it less spicy.

Are you okay with spicy food?

Really? Are you sure?

(Showing strong confidence)

(He's fine with everything.)

Korean's standard of spicy food is different from ours.

(Relaxed smile)

It's okay, we'll try.

It's going to be very spicy.

(Can we trust their confidence in spicy food?)

- Spoons. - Thank you.

(He starts cooking spicy braised galbi.)

Gosh.

(He scoops up the well-cooked braised galbi.)

(He adds two scoops of special spicy sauce.)

(Simmer the braised galbi down in spicy sauce.)

(There's no taking it easy in the battle with spiciness.)

(Addictive spiciness, spicy braised galbi)

(Moist)

(The spicy braised galbi arrives...)

(with a spicy smell.)

Thank you.

(He gets his chopsticks ready.)

(The second serving arrives too.)

- Enjoy. - Thank you.

Enjoy your food.

Is this right?

This way.

(He readjusts his chopsticks.)

(Taking his first bite)

(Frowning)

(Taking his first bite)

(Frowning)

It's spicy like harissa.

(The customers eat well as if they're familiar with spicy food.)

It feels like they added head meat to tangia.

But tangia with about 1kg of spicy stuff.

(Even though it's spicy, they keep eating it.)

It's delicious.

(Eating a mouthful with the soup)

How is it?

It tastes like Moroccan food.

It tastes like harissa and tangia with soy sauce.

How about the spiciness? Is it bearable?

This is not as spicy as what I can eat.

(Feeling proud)

(They have high tolerance for spicy food.)

- I think they're enjoying it. - Yes, they are.

(Only bones left)

(They end it with the multipurpose paper.)

(Thank you for the food.)

Do you want to try Korean food?

- Really? - Thank you.

- Hello. - How much is it?

- It's 20 dirham for a burger. - Good.

Come in.

Yes.

(She feels happy about successfully bringing in a customer.)

Welcome. Thank you.

- I'd like to order to go. - To go.

- Two bulgogi. - Two.

(Tteokgalbi burgers 2, 1 for here, 1 to go)

How much is the minced meat?

It's 20 dirham.

- I'd like one. - Okay.

(In an instant, they ordered 3 tteokgalbi burgers.)

(Customers come in one after another.)

(Is this the peak time?)

(His hands move faster as the orders rush in.)

(But where is Jang Woo, the guy in charge of jam?)

The water pressure is strong.

(Jang Woo is washing the dishes quickly.)

So only two. One for him and one for her.

- Okay. - Okay?

(He spreads strawberry jam thoroughly.)

- Give it to the chef. - Okay.

(CEO Paik quickly fills it up with meat.)

- Is this for takeout? - Yes.

I'll give it to this guy.

- Sir, here. Thank you. - Thank you.

Hello. Yes, thank you.

(The burger is completely filled. It has a lot of fillings.)

(Rabab who is in charge of wrapping...)

(and Jang Woo who came back after changing his gloves)

(She gives the burger to the customer who ordered to go.)

Thank you.

(He completes the last burger quickly.)

Okay.

(The busier they get, the more their perfect teamwork shines.)

It's to go.

Can you wrap it?

(Current time 7:33pm, current sales 820 dirham)

(Meanwhile, the customer in the restaurant)

(He pushes the overflowing meat inside.)

(He must've liked it.)

(He immediately takes another bite.)

How does it taste?

(Satisfied)

It tastes sweet.

(At that time, his company joins him.)

Hello.

- We're friends. - Okay.

(He offers it to his friend.)

- Do you like it? - Yes, he likes it.

(He's drawn in and takes a bite of the food that is offered.)

- It's really delicious. - It's really delicious?

- Yes. I like it. - That's great.

It's good, right?

(After checking the mood, he sneakily sits down.)

(He eats the meat first.)

Eat this. I'm full.

(I get a free tteokgalbi burger.)

(After taking a bite, he can't stop.)

(Hold it for a while.)

(They're such good friends that they share a burger.)

Good. This is really delicious.

Nice.

(How do you say "delicious" in English?)

It's very delicious.

It's very delicious.

(He practices it twice more.)

(He looks for the chance to express his feelings.)

(Earning some time)

- It's very delicious. - Everything's delicious? Thank you.

(Laughing)

(Anyway, tteokgalbi is very delicious.)

They're coming in steadily.

We have two containers of meat left.

(They have 2 containers of tteokgalbi meat left.)

(Customers come out after finishing their meal.)

- Thank you. - Welcome to Morocco.

Thank you.

(Jang Woo responds to the customer's warm welcome...)

(with a Moroccan greeting.)

(Moroccan greeting)

"Welcome to Morocco."

I'm thankful.

(He's touched by the short greeting.)

- Hello. - Hello.

(They cheer up and continue with the business!)

(They stop.)

Look carefully...

- at how much meat I'm adding. - So much is going in.

See how much meat I can put in.

It's amazing.

(They're falling for it.)

(When they promote this hard, )

So much is going in.

(a customer from afar comes in.)

(Customers come to those who don't give up.)

(New customer)

- Pork? - No, beef.

- One bulgogi. - One bulgogi.

Don't add a lot inside the bun.

The fillings?

I don't want to waste food, that's why.

But the chef is generous with food.

Okay.

Here.

(Current time 7:45pm)

(Current sales 1,220 dirham)

(I, CEO Paik, am generous with food.)

Hello.

(He runs out of grilled meat.)

Hello.

(So he adds new tteokgalbi onto the grill.)

(He uses 1 whole container of tteokgalbi meat.)

(He pushes the new tteokgalbi to the side.)

(The cooked tteokgalbi advances to the center.)

Hello. Welcome.

Let me take a look.

It's Korean food. It's halal.

(As soon as he adds new meat, people gather.)

Should I remove the empty container?

- Yes. - Okay.

(He cleans up in advance.)

(He cleans up after the customer leaves...)

(right away.)

He finished everything.

(He is in charge of cleaning up.)

(If he cleans up before many customers rush in, )

(For the K-Brothers', peak time is not a problem.)

- He needs to pay. - Okay.

Thank you so much. Did you like it?

- I liked it. - Thank you so much.

(Payment time before leaving)

Twenty, okay.

Keep the change.

It's a tip? Thank you.

I got a tip.

- Thank you. - Bye.

He gave me a tip.

- Really? Good. - Really?

He gave me a tip.

(Current sales 1,430 out of 3,000 dirham)

One bulgogi burger.

Hello. Welcome.

- Korean food. - Careful.

(The familiar silhouette comes straight at the restaurant.)

- Hello. - How cute.

- Welcome. - How cute.

- One? - Hello.

(The restaurant owner visits with her cute niece today.)

(Paying after the fist bump)

Thank you.

- One? - Yes.

- Okay. - Yes, one.

One bulgogi.

- One bulgogi. - Yes.

Leave it there. It's the owner's.

(She bickers with her mom who comes in after them.)

Mom, you need to pay. She paid too.

You paid?

(She bought her food with her allowance.)

(Tteokgalbi burger 1)

- Thank you. - Thank you.

(She takes a big bite.)

(Humming)

Would you like to eat it at home?

(Stop.)

Let me try.

How is it? Is it good?

(Satisfied)

(She takes another big bite.)

(The niece recommends that she take a bite.)

Order one more warm burger.

(Order one for me too.)

- Is this one finished? - One more, please.

One? Okay.

- Tell him to give a warm one. - One more?

- It's warm. - One more?

(The mom seems to like it too.)

One? Okay. One more.

- Yes. - One bulgogi.

Hello.

- Thank you. Have a nice day. - Did you receive the money?

Yes.

Thank you so much.

(The daughter pays for her mom.)

(A warm tteokgalbi burger straight from the grill is here.)

It's really good.

I spilled all the meat.

Me too.

There's so much meat.

It keeps slipping out when I put it down.

Eat it slowly.

Ask him for more buns.

Mom. Just eat it like that.

No. There's too much meat.

Mom. Be quiet.

Why are you always like that, wherever we go?

(A common argument between a mother and daughter)

(They were enjoying their meal, but it suddenly became awkward.)

(Looking over)

I missed you.

(We need some cuteness in times like this.)

Oh, you missed me?

That's why we're here with you.

- We're not going anywhere. - We're not going anywhere.

(The tension went away because of her cuteness.)

Of course.

(Their dinner time became a bit more peaceful again.)

(Focusing on the tteokgalbi burger)

(Clean)

Gosh. You ate all of the bread.

Mom finished a sandwich at a restaurant for the first time.

(They seemed to have had a satisfying meal.)

Okay. The meat is going in.

We should call this the crocodile burger.

- Crocodile. - It looks like a crocodile's mouth.

- Hey. - What?

- Take out? - Take out, please.

Take out. Here it is.

Here.

(Working so well together)

One takeout.

Onion and beef.

(Current time 8pm)

Korean-style beef.

(Once it got dark, the roads became even busier.)

(People buying dinner to eat at home)

(Of course, the front of our store is busy too.)

Customers are coming.

Customers are coming, now that some time has passed.

Do you want to eat here or take it to go?

- Let's do take out. - Okay. Take out.

- One? - Three.

- Three? - Three. Yes.

Three?

One? Okay.

Can I have four, please?

- Four? - Yes.

- Take out? - Take out.

(Customers getting take out start pouring in.)

One? One, please.

How many orders do we have to go?

(Tteokgalbi)

(A lot.)

Gosh. It's getting busy.

Let's speed it up a bit.

(He speeds it up, but still puts the jam on nicely.)

It's the busiest time.

Yes. I told you.

- For him? - Yes.

Okay.

Thank you so much.

Thank you so much. I hope you enjoy.

Thank you so much.

Bye.

Enjoy. Bye.

- Thank you. - Bye. Enjoy.

- Bye. - Bye.

This is a good time to stuff one for everyone to see.

Halal beef.

- It's beef. - Halal.

Bravo.

- Bravo. - Bravo.

(The customer is mesmerized by the performance.)

(Do you see this?)

Thanks.

- More? - He wants...

more onions.

- Okay. - Okay.

Okay?

- Okay. - Bravo.

(Trying to decide)

- Halal beef. - Look at this.

Don't discuss and look at this.

(Do you really need to discuss this?)

(Just look over here.)

- This is for you. - Yes. It looks good.

There's 500g of meat in the bread.

- Many. - Many.

- Okay. - Yes. It's good.

Should we keep going all night? It's our last day.

Be quiet.

(The peak time of Imam Muslim Street)

(Together, the carts form a belt.)

(Right here)

(So many carts have gathered on the street.)

(A large variety of food is sold.)

(Many people come out to this street.)

(We're on our way to set up shop.)

(This is the time the day's sales are determined.)

(Goal: 3,000 dirham)

(Current sales about 1,800 dirham)

(Interim check)

Oh, it's getting thick.

What's up, bro?

Nice to meet you.

- How many would you like? - Two.

Two.

Instead of getting it to go, I'll eat in the restaurant.

Hi.

- Eat here? - Yes.

Okay.

Welcome.

(The restaurant became full in an instant.)

(Tteokgalbi burger 3)

You said you wanted to eat bread, right?

My wife can't eat onions.

We can make it without onions.

Please give her 1 without onions. Give me 1 with onions.

- We'll share. - Okay.

Try moving.

(Try moving.)

When the food comes out, they film a video.

They will film you kids as well.

No onion.

No onion. Yes.

Yes. Thank you so much.

Please give it to me to try.

Give me.

Hold on.

Put it on the plate so you don't spill.

Be careful. It's hot.

(Opening wide)

Put it in here.

Is it good?

It's very good.

Eat this, Rihanna.

(The family eats after giving some to the youngest daughter first.)

This meat is good. The beef.

It has a soy sauce base.

It's also seasoned well.

No. This is really good.

It's not just good. It's really good.

(She stops eating to act cute.)

(Looking at her adoringly)

Look at this girl.

Everyone in the neighborhood seems to be out.

(Everyone in the neighborhood?)

Hi.

(So cute.)

(She suddenly starts saying hi to everyone in the neighborhood.)

(Hi to you too.)

(And hi to you as well.)

(A family full of love)

Are there any open seats?

Please go and check.

(It's full, but Rabab brings a chair to make a seat.)

This is the only seat. Is it okay?

One more.

(A customer who came alone grabs a seat on the side.)

(While he was gulping down the food...)

Thank you. Enjoy. Have a good day.

Bye.

Thank you.

(BamBam quickly cleans up...)

Sir. Do you want to sit here?

Yes. Sure.

(and invites him to move to a comfortable seat.)

(Comfortable)

Thank you.

(Right then, the familiar red cape reappeared.)

One, please.

One.

(She orders a burger so naturally.)

Okay.

(The store owner is back again?)

Oh, here.

(This time, she came back with another niece.)

(But there are no seats.)

(The customer who came alone was watching this.)

Come over here. Sit here.

Are you shy?

It's okay. He's a nice uncle. It's okay.

(They sit together with the uncle.)

How is the bread? Is it good?

It's good. It's sweet.

(She gets her nieces to sit.)

(The 5th member behind BamBam)

Come here, Arda.

(Surprised)

(She starts actively selling.)

(She succeeds in getting 1 more customer.)

(The previous store owner gets one more person to sit.)

(After that, she leisurely heads home.)

(Thanks to her, she enjoys a nice meal.)

(A big rush of customers...)

(slows down.)

This isn't easy.

Is it quiet time again?

It's strange.

It's quiet time again.

(After the peak time has passed, foot traffic greatly decreases.)

We sold quite a lot.

Later. Let's see later.

Right.

Let's see later.

(CEO Paik heads over to the bread after hearing Jang Woo's words.)

- Okay. - Right now...

How many buns did we buy? We bought 100.

We bought 100. We haven't sold that much yet.

Oh, really?

- We bought 100 buns, right? - The buns.

- Did we buy 100 buns? - Yes.

- We bought 100. - Exactly.

I think we're over 2,000 probably.

- Over 2,000? - I think so.

We need 3,000. We need to sell all of this.

(Jang Woo really wants to reach their goal.)

I should slice the buns during quiet time.

(Working hard for 3,000 dirham)

Hello.

- Korean food. - Hello.

(Working hard to invite customers in)

Hello.

(Even saying hi to the kid passing by)

(Bursting into laughter)

Why?

You work hard.

Your face...

(Also, your face...)

- You have to work with stamina. - is red.

- He's getting red? - Red. Yes.

She said you became red.

It's not easy to make money.

(He's very serious about making 3,000 dirham)

Hello.

(Thanks to Jang Woo's endless efforts...)

(Nothing to do)

This is how business is.

Business is like this.

(The Genius Paik, Part 2, What is profit?)

People rush in, then it suddenly stops.

Then it goes up again.

Your sales number is determined by how many times that happens.

(Total sales is the sum of all of those steps.)

First, it goes up like this and falls quickly.

Gradually, the downward curve gets smaller,

and later, it connects.

- I see. - Stores that have settled down...

- go up and stay until the end. - It doesn't fall. I see.

Once you no longer have times when things fall,

- that's money. That's your profit. - I see.

(The smaller the gap, the larger the profit.)

- It's hard. - It is.

But some places have this curve as soon as they start.

- Like Gangnam Station. - Right.

Or places like highway rest stops.

Rest stops? Do they do well?

- Rest stops do well. - Really?

But places like that pay commission instead of rent.

- The commission is very big. - Oh, I see.

They pay commission on their sales?

(There's no easy part of running a business.)

(The Genius Paik, Part 2, What is profit? The end.)

(Right then, a group walks over to the store.)

- One? - One.

Thank you so much. Okay.

Welcome.

(First, they sit down.)

- What would you like? - Just one, please.

- One? - We'll just sit here.

- Just one? - Yes.

- Okay. - One, please.

(Tteokgalbi burger 1)

(While they wait for the food...)

He's so handsome.

The guy with long hair?

One takeout, please.

(The guy with long hair is popular today, as usual.)

(Looking again)

He really is handsome.

(She can't help but look.)

Oh, he's coming.

(As BamBam approaches, )

Thank you so much. Enjoy. All right.

(her face completely lights up.)

(I'm BamBam. I make girls smile.)

Let's try it.

(Taking a bite of the meat first)

(Exclaiming)

(I'll try a bite too.)

(It's good.)

(They really start eating.)

(A big bite)

(Happy)

(The headset girl isn't eating.)

Let's eat, Kaula.

I don't really like minced meat.

(She doesn't seem to like minced meat.)

Do you want to eat it?

(Her friend offers her some...)

Gosh. This is so delicious.

(and entices her.)

I told you I didn't like minced meat.

(She's quite firm.)

(Because her friend keeps asking her, )

(she unwillingly takes a bite.)

(Eyes opening wide)

(Stealing the bread)

No.

This is Korean food?

(Putting it in her mouth)

(It must not have been enough. She licks her fingers.)

(Gulping it down)

(Her hand goes toward the tteokgalbi.)

(This girl...)

Here.

(She takes it right away...)

(and takes a bite.)

Eat it all. I'm full.

(Really? I see.)

(She stops feeling bad...)

(and really starts eating.)

(Tteokgalbi burger has been proven to be very delicious once again.)

(Dumbfounded)

(She kindly splits...)

(the last bite.)

(I guess I like minced meat.)

I want to go to Korea.

I'm going to go.

(Thanks to her friend, she tasted tteokgalbi.)

(Current time 8:45pm)

(Total profit so far: 2,300 dirham, Until goal: 700 dirham)

(They get another customer right away.)

- Hello. - Hello.

Oh, my hands are dirty.

Thank you.

(Give me that.)

The braised galbi? Okay.

(Braised galbi 1)

(The customer sits down after getting the braised galbi.)

(Ready to eat with the bread)

(He's about to start eating after taking a seat.)

Come here. Let's eat together.

(Who is the customer talking to?)

Don't be shy. Let's eat together.

(A group of kids approach the customer.)

Don't be shy. Come here and eat.

Here. Have a bite.

(He lets the curious kids...)

(each try a bite of the food.)

Try it.

Okay.

Do you guys also want to try?

Don't be shy.

Try it.

Enjoy.

(He gives the kids a generous amount.)

If your friends are curious about the taste, bring them.

Thank you.

(A remote thumbs up with Jang Woo)

Nice!

(Bowing)

(Bowing)

(He finally eats...)

(after the kids have all eaten.)

- Very good. - Really good. Yes.

- Gosh. - Yes. That's nice.

(His reactions are also generous.)

(We can feel the generosity of Morocco from this customer.)

(Current time 9pm)

(Current sales 2,400 dirham)

(Peak time has passed.)

(There aren't so many customers.)

(Will CEO Paik...)

(be able to raise 3,000 in sales?)

(CEO Paik was very quiet.)

(The reason he got a warm smile on his face...)

(was because a customer finally appeared!)

Hi.

We have three customers.

This 1 is sweet, and that 1 is spicy.

(This customer seems to be familiar with the menu.)

(When they were quite busy last night, )

Welcome.

(he casually came in with his friend.)

(Let's come again for lunch. It's good.)

(He enjoyed the bulgogi burger.)

(And soon after, )

(a big family of 9 came.)

- Welcome. - Welcome.

(The customer who brought his big family...)

(is the customer who came alone earlier.)

(Right after, another group walks up.)

Okay. Bye.

(She seems to know CEO Paik.)

(Another customer who came the day before and speaks fluent Korean)

- We're doing very well. - We're going to sell out.

We're going to sell everything.

(The store is completely full again with repeat customers.)

The important thing about running a business...

is getting customers who just ate to come right back...

with someone else.

That means a business is going to be very successful.

I instinctively know this is good food with a competitive edge.

This is a success case.

(Customers brought their family and friends.)

Hello. Why are there so many people?

Hi, guys.

Excuse me.

Please give us six buns.

(He orders 6 tteokgalbi burgers, the food he just ate earlier.)

Wait a second.

- Six. - What?

- Burger? Six buns. - Yes.

He wants to take two with him.

Two with him? Okay. Thank you.

- Okay. Eight total? - Two more.

Yes.

(Seeing how much meat is left)

- Eight? - Eight.

(There's less than 10 servings of meat left.)

Eight. Last.

- Last. - Last order. Okay.

(Eye contact)

- One. - One? Okay.

- Take out? Okay. - Yes.

(This customer successfully gets the last order.)

(He has been waiting in front of the grill for a while.)

(Going back and forth...)

(on whether or not to order)

(Thinking about whether...)

(to call them or not)

(Because they stuff the buns generously, )

(they're running out of tteokgalbi.)

(At last, )

(when CEO Paik says it's the last order, )

- One. - One? Okay.

(he orders as if he's been put under a spell.)

You are the last customer. Thank you.

Yes.

The last one. The biggest one.

- Oh, yes. Okay. - That's it.

A lot of onions. Bam! A lot of beef. Boom!

- Yes. - More beef!

Okay!

(The takeout customer is happy.)

- Thank you. - Thank you. Have a nice day.

Here.

All right. Let's make eight burgers next.

Thank you very much, chef. It's very nice.

Thank you.

Thank you so much.

- Have a good day. Bye. - Thank you.

Yes. Enjoy.

Thank you. Bye.

Let's give it our all to the last moment.

(CEO Paik picks up the speed too.)

The first burger for you guys.

The first burger.

- It'll keep coming. - Okay.

(Burger, 20 dirham)

(Burger, 20 dirham)

- Last one. - Last one.

(They sell out all the burgers.)

Number six.

- Thank you so much. Be careful. - Thank you.

(He has a nice hold on the burger.)

(He has a big bite of the burger.)

(Humming in approval)

(He has an even bigger bite next.)

It's tasty.

He might be a super famous chef we don't know about.

(The braised galbi is also served.)

(The look of the food makes him salivate.)

(Something seems to be bothering the kid.)

Mommy.

(I want the chopsticks too.)

(The kid wanted to try using the chopsticks.)

(Delivering the meat)

(Makes a V with satisfaction)

(The customers who know a lot about Korea order next.)

- I'll take the new dish. - The braised galbi.

Yes.

I like spicy food, but my kids...

I'll get you 2 regular braised galbi and 1 spicy braised galbi.

Okay.

Three braised galbi, please.

- Three braised galbi? - Yes.

Okay. That's great.

I'll cook all three servings.

One.

Two.

Will you give me one more braised galbi?

- Yes. The spicy braised galbi. - That's the last one.

- Last one. - Last one.

Yes, sir.

(He gets the last rib, hiding in the sauce.)

(He boils them in the spicy sauce.)

(He scoops the last dish with the utmost care.)

(The last braised galbi will be served by the sous-chef.)

- Excuse me. - Yes.

- Very spicy. - It's spicy?

It's very spicy.

- Very spicy. - Okay.

Thank you.

(The sous-chef personally serves the bread too.)

- Finished. - Finished.

(They sell out all of their food.)

Gosh. Do you see how great it feels...

to tell the customers we're sold out when they want to order?

Yes.

If we didn't sell everything,

we would be saying, "we're closed."

"Finished."

- "No food." - "No food."

We got so busy as expected during the peak time.

If I knew it would be this busy, I would be marinating the meat now.

But I couldn't buy any meat today.

I couldn't bring myself to buy more meat earlier.

We were so slow earlier.

- I couldn't take that risk. - Right.

Running a business is like gambling.

(Without having a moment to rest, he starts cleaning the grill.)

I'll start cleaning.

(The three of them approach the restaurant.)

We finished.

- Really? - Yes.

My brother and my sister wanted to try it.

Really? But we already cleaned everything.

(This customer who came with her younger siblings...)

(is the customer who came the night before.)

We don't have any meat left.

Sorry.

Sorry, guys.

I remember you, though.

- You came. Yes. - Yes, I was here yesterday.

Yes.

It's okay. Maybe, next time. Have a goodnight.

Thank you so much. Bye.

(She left hoping for a next time. And even after her...)

- Are you guys closing? - I wanted to try their food.

(Disappointed)

- Are you closing? - No. Finished. No more.

(Disappointed as well)

- Sorry. - It's okay.

Bye.

(Several customers had to go back with disappointment.)

- Thank you. - Bye.

- Thank you. - Thank you.

Good job, everyone.

- Good job. - Good job.

Rabab worked so hard for us. And it's time to say goodbye.

- I'll give you money. - Me?

- Yes. - Okay.

- Rabab, thank you. - Gosh.

- Thank you. - Thank you.

Thank you.

- Was it fun? - Yes. It was fun.

- You can go home now. - Okay.

- Bye. - See you around. Bye.

- See you next time. - See you next time.

You should check how much money you made today.

- Tell us how much you made. - Okay.

(They sold out all the food they prepared.)

(Their target was 3,000 dirham.)

(When he checked in the middle of their shift, )

(they had made 2,100 dirham.)

(Checking the money bag)

(It was thick enough to get their hopes up.)

(Let's see.)

(Did they...)

- Was that 2,000? - No.

No. Twenty bills.

Is it 2,000?

One thousand, two thousand...

(The sales for Day 3)

(The sales for Day 3)

(About 350 dollars)

(They couldn't make 3,000 dirham.)

(Bummed out)

(Shocked)

Given my experience,

the momentum starts to build around Day Four.

There would be crazy momentum in two days.

Doing this for three days wasn't realistic.

But we made it work.

I told them I wanted an authentic experience of opening a restaurant.

And this was the closest it got.

- Right. - I'm happy with that.

- Good job. - Good job.

Good work.

(They applaud each other for working hard.)

(The total revenues of 3 days in Africa)

(About 700 dollars, donated to a local charity)

Where is the owner lady?

I didn't know I would be running a restaurant here.

I came here to have your food.

Do you remember? I see. You were the lady I met.

It's not much. This grill...

(The huge flat top grill played a crucial role.)

It's a gift.

We'll give it to you...

because we can't take it anyway.

Be healthy.

(They thank each other in their own language.)

(He will set out on a journey for a new restaurant.)

(After his expedition in Africa, )

(Business Genius came back safely.)

(But he will leave again right away.)

(The Genius Paik)

(Where will he go this time?)

Hello.

(He's polite.)

(This box is exuding a strong presence.)

What on earth? Are we filming a spy film?

Goodness. I'm doing all sorts of things now.

(Stopping)

(Stopping)

(He's more nervous as he experienced it before.)

What's this?

I was told to wear autumn clothes. So...

(His eyebrows get wider.)

There's nothing in here.

(As you know, the box comes with these three things.)

(A plane ticket, a manual, and an introductory video)

(He pushes them away except for...)

You're giving me this too?

(He grabs the expensive-looking tablet first.)

(Focused)

(As he tries to focus, he can vaguely read what it says.)

(Naples)

No way.

For real?

(Obviously, it's a travel guide book.)

Gosh.

The first page I open up says, "The City of Mafia."

I should have brought euro then.

Exchanging the currency twice is a waste of money.

Gosh. I brought my money in dollars.

See? I brought dollars.

(Stuttering)

How long... Wait.

It's been a while since I've been to Italy.

How many hours does it take?

How long is the flight?

Fourteen hours?

I have a bad back.

(For CEO Paik who has a bad back...)

(That's why I'm here.)

What are you doing?

(He's flustered to see it going around out in the open.)

You do all sorts of odd things.

(The claw heads to Europe.)

(The destination...)

(of Business Genius' second expedition)

(The representative city in the south of Italy)

(Naples, 1 of the 3 major port cities in the world)

(The number-1 place for architecture...)

(and all kinds of cultural activities)

(Naples is especially...)

(known as one of the best gastronomy cities in Italy.)

(And in their cuisine, )

(the most famous dish is...)

(Like the reputation that Naples has the best pizza, )

(one can taste a wide variety of pizza here.)

(Among them, this pizza matches the colors of their national flag.)

(Margherita pizza is the most famous.)

(Like a city with a beautiful harbor, )

(the city is famous for having an abundance of seafood.)

(Their dishes with fresh seafood are also very tasty.)

(We'll drop Business Genius in this best city of gastronomy.)

(Will he be able to run a restaurant here?)

(The claw safely flies him over to Naples.)

Look at him.

(Sour-faced)

Mr. Paik.

Gosh, this is gorgeous.

It's a stunning city, isn't it?

It was a long time ago. Was it 10 or 20 years ago?

I said this in a documentary.

"Don't you see money here?"

- I was so confident. - I like that line.

No.

I said that when I didn't know any better.

(The innocence and beauty of the city...)

(makes him reflect on his childish past.)

(The best viewpoint...)

(where Naples can be seen at a glance)

(Saint Elmo's Castle)

Standing here makes me feel small.

About three million people live here...

including the population in nearby areas.

- That's the population? - Yes.

Can you guess the total number of pizzerias here?

Let me guess it. If there are three million people...

From what I've heard, Italian people,

especially people from Naples,

usually eat...

about 200 to 300 pizzas on average every year.

(Pondering)

There must be at least 10,000 pizzerias.

I gave a higher number than my estimate on purpose.

You were pretty close.

Just in Naples, there are about 8,000 pizzerias.

- Isn't that amazing? - Yes.

(Isn't it amazing that there are 8,200 pizzeria?)

I'm good at guessing.

(About 8,200 pizzeria)

Then how many Korean restaurants do you think they are?

Korean restaurants...

(Why don't you try guessing it too?)

(How many Korean restaurants are in Naples?)

Less than five.

- Less than five? - Yes.

Is it over five?

In Naples,

there's none.

(There's no Korean restaurant here.)

That's unexpected.

(Korean cuisine is unheard of in Naples.)

(There has never been a Korean restaurant in Naples.)

How come there are no Korean restaurants here?

There are no Koreans here?

If there are no Korean restaurants, there must be a reason behind that.

I shouldn't defy the law of nature.

I used to think like this back then. "There are no Korean restaurants?"

"Score!" I was happy about that.

But now, I know there's a reason behind that.

I have to check first why there are no Korean restaurants.

If there are no Korean restaurants,

it means whoever tries it out might end up failing.

But no one even tried here.

There had been no Korean restaurants here.

(Forget it.)

We'll keep this simple...

and calculate it based on our stay here.

You have to open up a restaurant that can make 500,000 dollars...

in a year.

(Quivering with anger)

(Flustered)

(Business Genius' goal in the second destination)

(Open up a restaurant with yearly revenue of 500,000 dollars.)

(Naples)

(The city that's crazy for gastronomy)

(Just like their nickname, the city of pizza, )

(the first pizzeria in the world opened up in Naples.)

(The birthplace of the Margherita pizza)

(The country of espresso)

(The country of pasta)

(The country of cheese)

(The country of wine)

(The country of olives, )

(prosciutto, and so on)

(Italian people are very proud about their food culture.)

(Italian cuisine is popular all over the world.)

(And this is the birthplace of the cuisine.)

(Running a restaurant here will be at the highest difficulty level.)

(CEO Paik is up for the challenge.)

(Not moving)

If I make 1,000 dollars a day,

the yearly revenue will be 365,000 dollars.

- Yes. - If you can make 1,350 dollars,

it will have the yearly revenue of 500,000 dollars.

My gut feeling tells me I can do this.

How much did we pay for our breakfast today?

How much was it?

(The coffee and bread for 7 people, 29 euro, about 42 dollars)

Twenty-nine euro? It's not possible.

(He deems it impossible after hearing the price.)

(Laughing)

- Right away? - It was 29 euro for everyone?

(Business Genius seems quite flustered.)

- That might be tough. - But it was just bread.

- Right. - It was just coffee.

No.

People have this wrong idea of me. They think I'll be confident...

wherever I go. That's not true.

I'm much humbler than people think.

You suddenly became so humble.

(He learned humility after the first expedition.)

In Korea, I started off as a humble owner.

When the restaurant got bigger, I started to feel proud and all.

This time, you will have a restaurant.

- A restaurant? - Yes.

We'll set out and start looking for the restaurant space.

We'll check out three places.

(He will have to pick the location himself.)

Check out the location...

and decide what kind of restaurant it will be.

You'll be able to decorate it on your own casually.

Let's go. Gosh.

Only the view was nice.

(One day, CEO Paik ends up in Naples all alone.)

(In the city of gastronomy, Naples, )

(he must find a restaurant to make yearly revenue of 500,000 dollars.)

(He will look around 3 different districts.)

(Then he will choose the location.)

(Business Genius' store opening log in Naples)

(Picking the location of the restaurant)

(Let's learn about the 3 business districts in Naples)

(Toledo Street, Santa Lucia Street, Egg Castle Street)

(Setting out to look at the districts)

A thousand euro.

(Setting out to look at the districts)

I should start with the restaurants you found.

That way, I can design the menu.

Okay.

How long does it take to launch a new brand?

- A month if everything goes fast. - Really?

Back in the day, I used to launch a new brand...

right after planning it a bit.

But people have a misunderstanding.

You don't launch a successful business.

You must survive to become a successful business.

- It's about operating. - At first, things didn't work out.

Hong Kong Banjum wasn't successful back then.

The same went for Saemaeul Restaurant.

Paik's Coffee too. All three of them were losing money.

(Which district will CEO Paik choose?)

(He arrives at the 1st district after driving for 20 minutes.)

This place must be the city center.

(The center of Naples, Toledo Street)

(What kind of business will he see here?)

- Toledo? - Yes.

This place...

is the free-flowing district.

(The free-flowing district means...)

(a place with a constant stream of transient populations.)

(It's packed with people throughout the day.)

People say it's a free-flowing district.

Regardless of repeat customers, it's always crowded with people.

Back in the day, businesses in Myeong-dong...

and Gangnam Station were able...

to make profits solely from serving them.

The place would be only 49m² big,

but the premium would cost 200,000 or 300,000 dollars.

(CEO Paik has joined the free-flowing stream of people.)

(Glancing)

(Food)

(Glancing again)

(He's interested in the food people are eating.)

Rent here must be high. There are no proper restaurants.

(As rent is high, there are mostly fast-food restaurants.)

That's the alley with restaurants.

(Eat-in restaurants are in an alley away from the main road.)

Here's a thing. Having a restaurant on the main road...

will give me an advantage.

But only people who know the area will come into the alley.

(Past the main road, he enters an alley.)

Is that the famous pizzeria? The famous Pizzeria Brandi?

Is that the one?

The birthplace of the Margherita pizza?

Right?

I know the name.

Come on.

I see. This is the place.

- Do you want to check it out? - No.

I'll have a chance to eat later.

The restaurant we found is this way.

It's near a famous pizzeria?

(He enters the alley.)

Gosh. Yes, this is the one.

I saw it on TV too.

(The Margherita pizza was invented 100 years ago.)

It's that pizzeria.

- You can rent... - Yes.

The restaurant next to that pizzeria.

Right here?

(The first place is in the most crowded alley.)

(Toledo Street, Santa Lucia Street, Egg Castle Street)

(Toledo Street)

(The restaurant is located in an alley next to Toledo Street, )

(the street with the biggest crowd in the city.)

(This entire alley is filled with pizzerias.)

(Not only does this alley have the largest stream of customers, )

(but tourists constantly walk through the alley.)

(On top of that, it's next to a famous restaurant.)

It's in the food alley. That's nice.

We're next to a popular place.

We'll be a scapegoat.

We'll name our place something similar. "Brando."

How about "Brande" to confuse people?

It's the kind of business strategy I hate,

but if our sales are important, we should copy them.

(He takes a look at their menu.)

Their pizza is cheaper than we thought.

Their Margherita is only seven euro.

(One pizza is about 9.5 dollars.)

How do you make 1,000 euro by charging 6 euro per pizza?

I feel a lot less confident now.

They sell wine and other drinks with it overseas.

- Their rent... - Yes.

Is 4,500 euro.

(Rent: 4,500 euro)

That's about 6,000 dollars.

It's in a touristy area.

(First location)

(the largest foot traffic, 90 percent of which are tourists)

(With low unit prices and the high turnover rate, )

(he can go for a small profit and quick return.)

(Rent: about 4,500 euro or 6,000 dollars)

(He goes to the second restaurant on foot.)

- This is the square. - What is this?

(The biggest square in Naples, Plebiscito Square)

He's a great guitarist.

Kim!

Do you know what she meant by Kim?

- Who's Kim? - Kim Min Jae.

Is he that famous?

That's amazing.

(One of our best defenders. He's very famous in Naples.)

(Humming)

I can see the sea from here.

(Walking through the square, )

(you can see the ocean in a distance.)

(Toledo Street, Santa Lucia Street, Egg Castle Street)

(Santa Lucia Street)

(If you walk along the main street, )

(it feels quite different from the first commercial zone.)

(What do you think is different?)

(Pet supply store)

(Barbershop)

(Hair salon)

It's a wine shop.

(Smiling)

I play that game these days.

(There's a supermarket next to it.)

(Stationery store)

(The dry cleaner's, grocery store)

(Real estate agency)

I like the vibe better than in the other area.

I can feel the local vibe here.

(He read the vibe as soon as he saw the street.)

(Government office)

(Publishing house)

(Pharmacy, supermarket)

(You can feel the local neighborhood vibe.)

(The second restaurant is located...)

(in an old neighborhood.)

It's a pizza place.

(He carefully reads the menu again.)

Their Margherita pizza is 7.5 euro.

How can you sell 1,000 euro of it?

(How can you sell 1,000 euro of it in a day?)

(He enters the restaurant.)

It's an old restaurant.

It's been in the neighborhood for many decades.

I see.

(All of them are neighbors.)

(Their regulars come here when during meal time.)

(You can have regulars after running a business for a long time.)

If our marketing strategy fails,

we won't have any customers.

No one would come.

It looks like they only serve old regulars.

Their menu says that too.

- The rent is about 3.500 euro. - Yes.

- It's cheaper here, right? - Yes.

It's cheaper.

(He has to take a risk to keep the regulars, )

(but the rent is reasonable.)

(Second location)

(Retail district on Santa Lucia Street)

(They turn neighbors into regulars over time.)

(Can he steal the regulars?)

(Rent: about 3,500 euro or 4,700 dollars)

(He's off to check out the last commercial area.)

There are fancy restaurants on this street.

- Fancy restaurants? - Yes.

They're facing the ocean.

(You can tell just by seeing this?)

The second restaurant was like a small place in the neighborhood.

This street gives me a different vibe.

The restaurants here are much bigger in size.

They look fancy.

It's like Apgujeong-dong or Cheongdam-dong in Korea.

(Shops are located along the coastline.)

It looks expensive at a glance.

Look how many luxury hotels we have here.

(A line of hotels with ocean views)

(Egg Castle Street)

(What will the last restaurant look like?)

(This place gives off a strong Naples vibe.)

You can feel the Naples vibe here.

This place looks nice.

(There are many luxury restaurants mostly serving seafood.)

Look.

That's an expensive residential area.

(Luxury houses are clustered in this area.)

(Right next to the Egg Castle...)

(the third restaurant is located.)

(It's one of the most famous landmarks in Naples.)

(Locals come here to spend money on the weekend.)

- How much is the rent? - The rent is...

- It's 6,000 euro. - I knew it'd be the most expensive.

Everything is expensive on the menu.

Lobster, grilled fish, and everything.

(It's mostly seafood, and the prices are high.)

You can easily tell...

it's an expensive restaurant district.

They come here, expecting high prices.

It's like the restaurants...

near the Han River.

(It's like restaurants near the Han River.)

As you can see,

they don't serve in their casual outfits.

(Waiters here wear uniforms.)

They explain to their customers about the wine they have.

It must feel cool, though.

(Third location)

(A landmark commercial area, half of the customers are tourists.)

(The rent is expensive, and so are unit prices.)

(It could be easier to increase sales!)

(Rent: about 6,000 euro or 8,100 dollars)

It's hard to choose.

I have to think.

How did you manage to find three different districts?

These are...

famous districts in Naples.

(CEO Paik seems to have a lot on his mind.)

You seem to have a lot to think about it.

Me? No.

It's not too difficult.

Let's say you have to open up a restaurant here.

It's easy when you imagine yourself.

You should...

(If you were CEO Paik, which district would you choose?)

(His choice will be revealed in 60 seconds.)

It's easy when you imagine yourself.

You should...

(If you were CEO Paik, which district would you choose?)

(It will be revealed now.)

Let's say I just got here...

and have to open up a place.

(If you have to open up a restaurant to make 500,000 dollars a year)

(Toledo Street, Santa Lucia Street, Egg Castle Street)

(Which area would you choose?)

(Toledo Street)

(The first area is Toledo Street.)

(It's right next to a famous restaurant.)

It's a touristy area.

It won't work if you don't get many locals.

Let's say you're a tourist.

You come here to visit the famous restaurant.

Would you go to the place right next to it...

just because there's a line?

You would rather be in line.

Nice to meet you.

(CEO Paik's Opinion on the Commercial Areas in Naples)

(Don't sell completely different dishes in a tourist area.)

The first area is too touristy.

It's a big risk to be next to such a famous place.

It's called breakage revenue.

If you have a similar menu to that of the popular place,

you can benefit from it.

I don't think...

having a completely different menu wouldn't be good in the long run.

(The first area is mostly for tourists...)

(who are not into Korean food.)

(Toledo Street, Santa Lucia Street, Egg Castle Street)

(Santa Lucia Street, Egg Castle Street)

(Now, we have two locations left.)

(Egg Castle Street)

(The third restaurant is a fancy district near a landmark.)

(CEO Paik checked out many restaurants.)

(How about we open a place in this fancy commercial district?)

Restaurants in an expensive district...

earn totally different revenues.

(They earn completely different revenues.)

Obviously, the third restaurant...

makes a lot of money in one season.

That's the best place for the summer.

But it's winter now.

(Avoid areas that don't match the current season...)

(if it's a short-term business.)

You can get some customers on the weekend.

Many people will come in the summer...

since it's on the coastline.

It must feel cool, though.

- What do you mean? - You feel fancy.

You can enjoy the view at work, but when you get off...

(Drooping)

(The third area doesn't match the current season.)

(Only one location is left!)

(Santa Lucia Street)

When you open up a new place,

what's important...

is not how much you make today.

The key is revisit intention.

The success of a business depends on revisit intention.

(The key is revisit intention!)

The basic is revisit intention.

That's the most important thing.

Which area is most likely to be revisited?

(The small commercial area in the neighborhood)

The second restaurant is in a typical local area.

You don't get tourists there.

Your customers will be local people in the area.

(The local area will be revisited by people in the neighborhood.)

If you can get many locals, that's a good area.

If it's a good area,

you can settle even faster.

(It's more likely to have people revisit you.)

(CEO Paik's Opinion on the Commercial Areas in Naples)

(Choose an area with better customer revisit intention.)

Given all these factors,

the second restaurant seems like the best choice.

It's not too big in size either.

(That's how we chose our restaurant.)

(The one that will shake up the restaurant business in Naples)

It could get fierce.

(CEO Paik's restaurant will open in a month.)

(Choose a restaurant.)

(Come up with the menu.)

I think you should come up with dishes...

that go well with local ingredients.

This is the city of pizza.

How about we invent a pizza with Korean toppings?

(CEO Paik's first dish: spicy pork, bulgogi pizza)

(He'll give it a try soon.)

(Taking a breather)

(Going to the kitchen)

(He'll come up with new dishes.)

(Making sauce for spicy pork with local ingredients is most urgent.)

(He tries the local sauce.)

(Savoring carefully)

(He also smells it.)

It doesn't taste like anything.

It tastes like oily chili powder.

(He looks for the next sauce to try.)

(Tasting)

(He keeps trying different sauces.)

It's so spicy.

(He has tried all the sauces.)

(Combining the sauces in his head)

I'll see if I can make gochujang.

(Gochujang is made...)

(with a lot of time and thought.)

(Many Korean ingredients are added...)

(through many steps.)

(Then it shapes up like gochujang.)

(When it's aged for more than 150 days in a clay pot, )

(it becomes real gochujang.)

(He doesn't have enough time or ingredients in Naples.)

(Will he be able to make a sauce similar to gochujang?)

(He gets to work to make gochujang.)

(Add rice flour to water and mix it up.)

(Stirring)

(He moves to the stove while stirring.)

(Keep stirring the water with rice powder over low heat.)

I'm making rice flour paste.

(Keep stirring to keep it from burning until it's thick.)

Paprika...

(He adds paprika powder to the rice flour paste.)

(A spoonful of peperoncino)

(Mix it up.)

(He keeps stirring so that it doesn't get lumpy.)

(It looks like gochujang.)

(Add soy sauce, salt, and sugar to season it.)

(He adds more sugar.)

Let me clear this up just in case.

I'm not adding a lot of sugar because I like it.

(Smiling)

When they make gochujang,

they actually add malt. You know that, right?

(You know that, right?)

Malt is sweet, which you also use to make sikhye.

I'm just saying it just in case.

(He knows how much he's adding.)

What's important here is to make it taste like it's aged.

It takes a long time to age.

The good thing about these sauces...

is that they've been aged for a long time in glass jars,

so I'll add them.

I'll add a spoonful of aged chili paste.

(He adds aged chili paste to make it taste like fermented food.)

a

(CEO Paik's gochujang is done.)

(It has the color of gochujang, but how does it taste?)

Well, you should try it for me.

(Try it.)

It tastes like gochujang.

It tastes similar, right?

It tastes like the famous gochujang brand.

(He made gochujang sauce with local ingredients!)

I'll try pork loin, pork belly,

and chuck roll to make bulgogi and spicy pork.

(He dices pork loin and pork belly.)

I don't usually cut them into small pieces.

But it's a pizza topping.

(He heats up the pan...)

(to add...)

(the small pieces of meat.)

(Fire)

(He adds a smoky flavor to the meat.)

(The camera lens is fine.)

(Sizzling)

(Add a fistful of garlic.)

(Add some sugar and coat the meat as you stir-fry it.)

(Put onions and leeks in.)

(Add soy sauce and pepper.)

(His secret ingredient for the spicy pork)

(Paprika powder)

It looks spicy, right?

But it's just paprika powder.

(The red paprika powder is not spicy.)

It should be a little spicy, though.

(What do you need, then?)

(CEO Paik's aged gochujang)

A spoonful of the very gochujang.

They might find this spicy.

(Mix it up until it's coated with gochujang evenly.)

- Are you nervous? - Why?

Are you wondering if it would work or not?

I don't need to be nervous. If it doesn't work, I'll give up.

- Will you give up right away? - I'm not a cook.

I'm a businessman, so I also give up fast.

I change my strategy quickly.

(He adds Italian sesame oil.)

(Chopped spicy pork topping is done.)

(He'll make bulgogi for the topping next.)

Since I don't have cooking wine, I'll add white wine.

(He uses white wine instead of cooking wine.)

(Adding garlic)

The locals might think I'm crazy because I've added so much.

(It's a moderate amount for Koreans.)

(He boils it down as he stirs.)

(The bulgogi topping is done.)

(He transfers it to a bowl.)

(He's ready for a tasting.)

(Come up with the menu.)

(Make a Korean-style pizza.)

Let's go.

(He walks toward somewhere, looking determined.)

(Humming)

(CEO Paik's 1st restaurant in Naples)

- Thank you for coming. - Thank you.

Can you make a pizza with this on top?

(CEO Paik wants people to try this flavor!)

(Korean-style spicy pork pizza...)

(with his specialties, spicy pork and bulgogi?)

(Pizza is a staple in Naples.)

(They take pride in their traditional pizza.)

(Will Korean-style pizza work?)

Can you use this as a pizza topping?

(Gladly.)

(He heats up the wood-fired oven.)

(It'll go higher than 400°C.)

We can see this in person.

(He stretches pizza dough.)

(He spreads tomato sauce evenly on the dough.)

(He also lays chunks of mozzarella cheese.)

(The meat topping prepared by Jong Won)

(A handful of spicy pork)

(He also adds a generous amount of bulbogi.)

I didn't have to tell him how I wanted it. He knows how it's done.

(Basil)

(Cheese)

(Olive oil)

(Mesmerized)

(He secures the pizza peel and waits.)

I see. That's how they do it.

This is where it gets a little bigger.

(It is placed in the wood-fired oven immediately.)

(Settled in nicely)

(He shapes the spicy pork pizza too.)

(It's placed right next to the bulgogi pizza.)

Now, we just wait, right?

(How will the pizza with Korean-style toppings turn out?)

(Glancing over)

That was quick. Hey, it's already done.

(In just a minute, the pizza is almost ready.)

(Spinning)

(He spins it around to make sure it's cooked evenly.)

- Please. - My, that was so quick.

It looks pretty good.

(Bulgogi pizza)

(Spicy pork pizza)

(The CEO-to-be cuts the pizza.)

Here, it's normally cut into four pieces.

Shall I cut them into eight pieces and share them with everyone?

All right. We'll all taste them.

(He wants feedback.)

- Okay. - Yes.

(He tries the spicy pork pizza himself.)

(Details matter.)

I mean, I like this.

Any Korean would like this.

Shall we have the customers taste these?

Good idea.

(They taste the bulgogi pizza.)

(Try this.)

(What would Neapolitans think of bulgogi pizza?)

Tell them we want honest feedback.

I want to know what's in it.

Beef.

- Beef. - Beef.

Beef marinated and cooked with a Korean sauce.

Korean style. Okay, very well. We'll try this.

Let's try it.

(CEO Paik was confident about bulgogi pizza.)

(They take pizza very seriously. What would they think of it?)

(We'll change the menu if they don't like it.)

(He acted nonchalant about it, but he's anxious.)

(The pizza master tastes it too.)

(Nervous)

(The first review)

- He says it's sweet. - I see.

It's good.

(But something is missing.)

- A spicy flavor. - Yes.

(Getting antsy)

But the aftertaste is...

- It's sweet. - Yes.

It could be because we're not used to such flavors,

but it tastes very...

It doesn't taste like pizza.

(The sweet pizza tastes foreign to these Neapolitans.)

- They're saying it's sweet. - I see.

("It doesn't taste like pizza due to the strong sweet flavor.")

(He was confident about the bulgogi pizza, but it received bad reviews.)

(It's the spicy pork pizza's turn.)

(Will the locals like the spicy pork pizza?)

Thank you.

(He folds it in half and takes a bite.)

(Nice!)

Is it good?

(He seems to like it.)

(Try it.)

I think I'll like this one better.

This one has a sweet aftertaste too, but it's good.

(Do they like it?)

What's the Korean name of this spicy meat dish?

Jeyuk bokkeum.

- "Jeyuk?" - It's hard to pronounce, isn't it?

Jeyuk bokkeum.

- "Bokkeum." - "Bokkeum." Okay.

(Blowing air)

(Then she takes a bite.)

(Nodding)

- It's good. - It's spicy.

It's a little spicy.

I think the spiciness...

cuts the sweet taste.

(They seem to like it, unlike the bulgogi pizza.)

He's trying one in secret.

Let's ask him if he likes it.

How is it?

Oh, he did this! It means he likes it.

It's very good.

The level of spiciness is just perfect.

I love spicy foods.

I'm surprised. They all like spicy foods.

(He's relieved that the spicy pork pizza received positive feedback.)

(However...)

(This customer seems to have a lot on her mind.)

I taste too many flavors. I think it's too much.

The tomato suppresses the flavors.

The flavors the chef created.

I don't think the tomato flavor compliments the spicy pork.

(The tomato sauce clashes with the taste of the spicy pork.)

With rice... Bulgogi tastes best with rice.

(If we sold this pizza, would you buy it?)

Yes, I would.

As for me, no.

When I go to pizzerias,

I always order Margherita pizza.

(She only approves of traditional Italian pizzas.)

(Naples is a city ruled by pizzerias.)

(Every day, )

(1.1 million pizzas are made.)

(Pizza is their pride.)

This will sound arrogant.

In the city of pizza, I wanted to make pizza with bulgogi.

So I asked the pizza maker to make it for me.

But neither of them received glowing reviews.

(Smacking his lips)

(CEO Paik's plan fell through.)

(He's quiet for a moment, reflecting on the unexpected reactions.)

But I learned a useful lesson today.

They like spicy foods.

Shall we make something really spicy for them?

(Bluffing)

I'm stressed because my day doesn't end here.

I still have a lot to do.

You know, this is actually good.

I should give up quickly to come up with something else.

(The next day)

(He's quietly immersed in thought.)

(Then he suddenly speaks.)

Baekban.

(Baekban?)

(CEO Paik, the Business Genius)

(Skilled at finding ways to improve menus)

I tried designing a menu in the morning, and I think we can do it.

The table setting and all.

In Korea,

those meat dishes are eaten with white rice.

They're not used for pizza.

I should try that too.

That sounds interesting.

Are they all saying it'd go well with rice?

- Yes, definitely. - Yes, for sure.

The feedback on rice is much more positive.

We'll serve it with rice as a set.

After tasting the pizza, I realized...

that we should stick to traditional dishes.

Korea's traditional baekban culture, for example.

It'd be interesting to recreate it here.

It'll be even more foreign to them.

Will Neapolitans like it?

We'll make them like it.

(The concept of the first Korean restaurant in Naples is baekban!)

(Baekban)

(A traditional table setting composed of rice, soup, )

(and a few side dishes)

(It's Koreans' favorite table setting.)

(It reminds you of Mom's home-cooked meals.)

(There are many different kinds of soups and side dishes.)

(Therefore, it's the perfect menu for introducing Korean food!)

(With baekban, a traditional Korean meal, )

(CEO Paik aims to take Naples by storm.)

(Will our business genius succeed this time?)

(Preparation is underway for CEO Paik's new restaurant.)

(New faces, John Park and Yu Ri)

(Finally, everyone is here!)

(With genius employees)

(Open the very first Korean restaurant in Naples!)

(They get ready for business.)

(We haven't even begun.)

(They develop a special dish together!)

(All right, here we go.)

(The 1st Korean restaurant in Naples is now open!)

(Hello.)

(The first menu item to win over the city of food)

(Spicy Pork Ssam Set)

(It's dead in here.)

(Aren't the other restaurants quiet too?)

(Packed)

That pizzeria is packed.

Because that is...

It just doesn't make sense.

(The customers have picky tastes.)

(What is the "real business" he wants to show us?)

(The Genius Paik)