Original subtitles

TASTEFULLY YOURS

HANSANG

A PERFECT MEAL PREPARED WITH UTMOST CARE

I gave the neobiani recipe to the sous-chef at Motto right away

and got the papers for acquisition signed all right, sir.

Everything went smoothly this time. All taken care of, sir.

As for the grilled abalone restaurant, I kept trying to bring them around,

but they said they'd sell the place over their dead body.

That if I showed up again, forget Hansang,

they'd just turn the…

Turn the place upside down, will they?

Well, maybe not that far. I'll go back tomorrow--

Will tomorrow ever come for you?

Sorry?

There's an eraser in my head.

I won't remember you tomorrow.

Starting now,

it'll only take an hour.

DIRECTOR HAN BEOM-WOO

MANAGING DIRECTOR HAN SUN-WOO

Good morning, sir.

Let me quickly go over today's schedule.

The meeting should take about an hour.

Right after, Mr. Baek from the subsidiary--

-Look. -Yes, sir.

You're boring me.

Right. I'm sorry, sir.

Should we get started?

Sir, the managers of Sales Team 1 and Strategic Planning aren't here yet.

Seriously? I can't believe these people.

Only freeloaders would keep the director waiting.

-Lock the door on the dot. -Yes, sir.

MID-TO-LONG TERM PROFIT STRATEGY FOR HANSANG

Why don't we start with Hansang XP?

Sure.

As part of the group's upcoming Korean whiskey project,

we're developing cedar-cask spirits to pair with menus at La Lecel and Motto--

Who needs all that explanation? Do we look like rookies to you?

Isn't the National Tax Service on your back?

Yes, liquor gets taxed separately, so the NTS--

Brand it as traditional liquor, not whiskey.

But the project is already underway--

-Hey, Legal Team. -Yes, sir.

-What's the tax cut on traditional booze? -I'll check.

It's 72% for distilled but only 36% for traditional.

-Legal Team? -Yes, sir.

Stay behind after the meeting.

Yes, sir.

Aren't you supposed to be the expert?

But a traditional license is only for folk or local specialties--

-Hey, Production Team. -Yes, sir.

Use local products or traditional liquor to develop a spirit fit for aging.

-Hey, Sales Team. -Yes, sir.

Drop the whiskey label. Will you line up an OEM-capable master or distiller?

I'll check, sir.

I'm not asking. I'm telling you to do it.

Of course, sir.

All right! What's next?

Next on the agenda is…

HANSANG

Han Beom-woo, the recipe thief, must apologize and compensate!

Corporate bully Hansang must take responsibility and compensate!

CORPORATE BULLY!

Han Beom-woo, the recipe thief, must apologize and compensate!

Corporate bully Hansang must take responsibility and compensate!

Han Beom-woo, the recipe thief,

-Look at him trying so hard. -must take responsibility and compensate!

Such a hardworking folk.

Corporate bully!

HANSANG RUINED MY BUSINESS AND THE DIRECTOR DRIVES A LUXURY CAR

He's coming this way.

What for?

What is it?

What can you do?

What do you want?

Damn, he looks scary as hell.

A table for two!

What was that?

JANGSU ABALONE

Excuse me!

Move your car, will you?

This is a waiting area for our customers.

Come on!

-Mr. Yoo Su-min? -That's me.

Is that right?

Move out.

Watch your tone with me.

I was just thinking out loud. You heard that? Sorry.

This place is packed.

I heard your grilled abalone is the real deal.

Who are you? You here to pick a fight?

One moment.

So, you're an illegal gambler?

What's your deal, asshole?

"Asshole"?

Now, that's an insult.

Put them away! Quick!

What if your family and business partners find out?

Your mother owns this place, doesn't she?

Please talk to her for us.

TASTEFULLY YOURS

The grilled abalone restaurant is ready to seal the deal.

How did you make it happen, sir?

Who is this? You got the wrong number.

Shame on me. I won't let you down again--

-Who are you? I don't know you. -But sir--

Welcome, sir.

What's with the faces? You look like cats on a hot tin roof.

Why the sudden visit, sir?

-I own this place, don't I? -Of course, sir.

Chef Jang Young-hye hasn't been answering my calls lately.

Well, she's really busy these days.

So am I.

Look at these dishes.

They looked far better in the old place.

Don't you agree?

We'll never get a three-star rating with this kind of sloppy plating.

We'll be downgraded instead.

After all that I did to get that recipe…

Would this make me proud?

Or not?

I'm sorry, sir.

Unbelievable.

Gold leaf.

Not bad.

Right?

-Smoked? -Yes, over straw fire--

Oh, please.

-Spare me the lecture. -I'm sorry, sir.

I'm not a cook.

It's on you to make delicious food.

Then I spice things up to drive sales.

From flame to finish, right before the customer.

Sequence dining.

I told you to keep that in mind.

Presentation alone doesn't cut it.

Maybe let the customer pour the sauce. Experience marketing, you know?

Understood, sir. I'll inform Chef Jang right away.

Is the truffle neobiani the main course?

Well, Chef Jang has yet to finish…

Where is she?

Where is Jang Young-hye?

Excellent! One, two!

That's great. You look amazing.

Nice! You could pass for an actress.

Amazing! One more time. One, two. Nice.

Let's have you hold up that wine glass for a few final shots.

Okay, let's go.

One, two. That's great.

Now, a gentle smile for the camera. One, two!

I heard reserving a table at Motto these days is like winning the lottery.

They say it's easier to win the lottery.

Of course. You're fully booked for the next three months.

How does that make you feel?

I'm so grateful.

My staff tell me that some people resell their reservations at a markup

like it's a K-pop concert or something.

I don't know why they go that far. It puts me in a pickle.

That's pretty intense.

Where do you usually find inspiration for new dishes?

Much of it comes from my grandmother's cooking when I was a kid.

My paternal grandmother used to make the best cabbage kimchi.

-Your maternal grandmother. -Oh my gosh!

-Let's take a quick break. -Sure, let's do that.

Your maternal grandmother, you fool.

That's what you said during the interview with the other magazines.

Did I?

I have every reason to be confused.

I go on and on about some cabbage kimchi I've never even tried.

I like the cabbage kimchi. It's tasty.

I didn't know "tasty" was in your vocabulary.

Anyway,

stop giving interviews without the PR Team's sign-off.

-It's a breach of contract. -Oh, yeah?

What about launching a new menu without the head chef's approval?

That's a breach too, right?

You make it sound like I didn't give you time to work on it.

How could I possibly whip up all those courses in one month?

If you hadn't been off chasing the limelight,

you or anyone could have pulled it off.

The limelight?

Was any of that for my benefit?

I did it all for Motto, all right?

To promote the restaurant.

Three stars.

When it comes to restaurant marketing, I'm the expert here.

So leave it to me.

You, Chef Jang Young-hye, just get me those three stars.

With no room for creativity, I can't just pull three stars out of thin air.

Creativity?

Do I ever ask that of you? Creativity?

No.

I got you the most famous recipes in Seoul, no, in all of Korea.

So just follow them to a tee and make the food look pretty.

Is that really so hard?

I nearly forgot about you and your obsession with three stars.

We'll be launching this season's menu the day after tomorrow, as scheduled.

You have until then

to perfect the truffle neobiani, our main dish.

Got it, Chef Jang Young-hye?

Have you been busy? I heard you haven't been going to the riding club.

Are you keeping tabs on my schedule now?

Take it easy. No need to push yourself so hard.

But then again, it must be tough

for a team that only sold frozen food to run a fine dining restaurant.

If only your team had done better with the restaurants.

I'm busting my ass because your food is worse than frozen food.

No matter how hard you try, it's your one star up against my two.

You know that, right?

Let's make something clear.

Motto got one star right out of the gate,

whereas La Lecel

took three years to earn two stars.

Now, who's up against who?

Don't push it, Beom-woo.

You had a little something.

I'll let you off the hook this time.

Today, the residents of Bakdanri Village are getting together to do kimjang,

and they're getting a surprise visit from none other than…

Hello, everyone!

…Chairman Han Yeo-ul of Hansang Food Field!

This is yellow corn flour.

Chairman Han has brought yellow corn flour.

It's added to the mix for a richer flavor.

It looks so delicious!

Listen, I'll pack all this up for you and deliver your kimchi nationwide!

I'm never doing that again.

Chairman Han Yeo-ul is making a huge offer to deliver--

This is saw-edged perch from Yeosu.

-Park? -Yes, ma'am.

How long have you been with us?

About seven years, ma'am.

You made sugata sashi out of this rare saw-edged perch.

Pardon?

I'd prefer a feast for the tongue, not just the eyes.

-You hear me? -My apologies, ma'am.

-Come with us. -Forgive me, ma'am.

Ma'am!

I'm sorry. Please give me another chance!

-None of them lasts ten years. -Please give me another chance!

Listen, sons.

I've dedicated my whole life to food.

But you know…

That guide or whatever from overseas

giving out those petty little stars.

Those standards drive me mad.

But my anger

has no legs to stand on.

Is the great Hansang Group…

struggling to get those three measly stars?

I'm sorry.

I'm sorry.

Mark my words.

Three stars.

Whoever brings me that first will be the next owner of Hansang.

THE DIAMANT GUIDE SEOUL

TRUFFLE NEOBIANI

This is our main dish, truffle neobiani.

How long did this take?

Exactly one month and five days since you gave me the recipe.

It took you long enough.

It has a nice kick to it.

But the plating…

I guess we could launch it as a Motto original.

All right. We're launching the new menu tomorrow as scheduled.

We have to get three stars this time, no matter what.

Is that clear?

-Yes, sir! -Yes, sir!

Director Han!

I told you, I don't know you. You keep popping out of nowhere.

Sir, you need to hear this.

There's a restaurant that also has truffle neobiani on their menu.

What the hell…

What the hell are you talking about?

What?

It looks exactly the same.

I did a quick search on SmartGPT for a similar dish, just to be safe.

What's the motto of Motto?

"Unique, only one."

-That's how we'll get the three-- -I get it.

This looks like a fine-dining restaurant. Where's this place?

Jeonju, sir.

Fine Dining Jeonju?

Which company is it affiliated with? Do they have a Diamant star?

One star? Or two stars?

It's located in Jeonju, Jeollabuk-do.

I see.

Anyway, damn it, the launch is tomorrow. What do you suggest we do?

I don't know.

I'll hold off on the pamphlet order,

as well as the influencer bookings we've lined up for the launch.

Who said you could?

I'll take care of it today. Just have everything on standby.

How dare they mess up my plan?

Come on.

ENJOY THE BEAUTIFUL SURROUNDINGS WHILE WALKING SLOWLY

Are you kidding me?

I have no time to walk slowly, let alone enjoy anything right now.

Turn left shortly.

Turn right in about ten meters.

WALK FOR 20 MINUTES

Turn right.

-What in the world… -You have gone off route.

-Come on! -This is an accident-prone area.

-Oh my gosh! -Oh jeez.

-How do I get here? -What do you mean, here?

Never mind. Enjoy yourself.

Have fun taking pictures.

Searching for a new route.

Man, what a town.

Turn left.

Go straight shortly.

-You'll soon arrive at your destination. -Am I going the right way?

Where on earth is this place? It's impossible to find.

Where… This has to be the right place.

JUNGJAE

You have arrived at your destination. Ending navigation.

What the heck?

I guess retro is the trend these days.

BREAK TIME 15:00 - 17:00

JUNGJAE

"Jungjae"?

Interesting.

What, should I announce myself now?

Goodness gracious.

Excuse me.

Ma'am?

Sir?

Anybody?

Anyone…

Excuse me. Hello.

Hello?

Where can I find the owner of this place?

Goodness, is she hard of hearing?

Excuse me.

Is the owner of this restaurant around?

Excuse me?

What?

That's dangerous!

Damn it!

Hey! What was that for?

Seriously. Excuse me!

All that over some worthless napa cabbage?

Anyway, where's the owner?

This is who I am.

You know Hansang, right?

I need to have a word with the owner of this restaurant.

So can you tell me…

What are you playing at?

I can't believe this.

I haven't felt this fired up in a while.

Hey!

Stop for a second.

Are you the owner here?

Even so, did you have to tear up my business card like that?

I'm just here to ask about this neobiani.

You made this, right?

Right then.

Ma'am?

If you don't mind, I'd like some neobiani…

You mean you can't because it's break time, right?

I'll come back in two hours for dinner.

I don't think so.

So you can talk?

Why can't I come back?

Ma'am?

You owe me an apology.

Do I?

For what?

For earlier?

Do you have any idea how expensive this suit is?

And do you know the price of the cabbage you stepped on?

How much?

How much do you want?

-Typical spoiled rich boy. -Excuse me?

Be it soft rot or downy mildew,

it survived every pest and disease through the summer.

I sowed the seedling, then tilled and fertilized the soil.

How much are you willing to pay for the life of my precious baby?

I'm sorry.

I sincerely apologize.

That aside, about this neobiani--

It's not neobiani but seopsanjeok, you doofus.

What? Doofus?

Whatever you call it, will you make me some--

I won't.

Will you please stop cutting me off?

I'm out of ingredients.

You can go buy them.

They're not easy to come by.

What in the world do you need?

It's not like I'm asking for a lavish royal feast.

Why don't you go get them yourself, you punk?

Punk?

Punk?

Did you just call me a punk?

All right. What is it that you need?

Chef?

Beef rump.

Beef rump?

Yes, beef rump.

Is that all you need?

From a cow raised by Jeong Seong-cheol at Mawon Farm.

That's the beef rump I need.

Look, Chef, it's all the same anyway. I'll get the best, most expensive cut--

Enough!

It has to be that beef rump.

Darn it!

It's basically the same stuff. Why's she being so picky?

STREAMSIDE NAMBU MARKET

Hey, give me 200 grams of beef rump.

The best, most expensive cut you've got.

From a cow raised by Jeong Seong-cheol at Mawon Farm.

That's the beef rump I need.

Wait a second.

-What a pain. -What was it? Dawon?

Mawon?

Bawon?

Anyway, I heard that farm raises cows.

Give me 200 grams of beef rump from a cow raised on that farm.

Thank you.

Go on and find it if you can, young man.

Beef rump from Mawon Farm.

Who is he kidding?

Is the whole town messing with me today?

Am I being pranked or something?

What is he going on about?

You know what?

I'll take everything from here to there.

I'll also take everything in that fridge. And let's see…

Just give me all the beef rump you've got.

Goodness me!

Honey, we're having a feast today! We'd better butcher a whole cow!

Wait, hang on.

I'd like the beef rump

of that cow you're planning to butcher.

Oh my! You're my lucky star, aren't you? I'll be right back.

Hello? Any news from La Lecel?

Nothing from Han Sun-woo yet?

Okay, talk to you later.

I'm out of eggs.

Well, I'd love to sell some.

But my wife hurt her back collecting eggs this morning.

She's away in the hospital right now, so what can I do?

What's that got to do with selling eggs?

Those chickens only allow her to take their eggs.

If someone else goes in, they just sit there like rocks.

I'm telling you.

They won't budge at all.

So you don't need to sell eggs to get by, huh?

I'm serious! Why would I lie to you?

You can collect them yourself if you want…

Oh my.

Well, aren't you brave.

Be careful.

They even feed on snakes.

You little…

GAS SUPPLY SUSPENSION NOTICE

JEONJU WATERWORKS OFFICE

TERMINATION OF ELECTRICITY

That hurts!

You popped out of nowhere and scared me!

Do that again, and I'll hit you with my sickle.

What did I do?

Lurking outside someone else's restaurant.

What are you, a pervert?

Perv…

You asked for it!

Beef!

What beef?

Beef rump?

Beef, beef, rump, rump.

Who knew a lunatic like yourself would show up at my restaurant?

That's a bit rich coming from you.

I told you to get beef rump, not to turn beef-brained.

Beef rump.

I scraped up every last piece of Mawon Farm beef rump in town.

You see this?

"Mawon Farm."

When I say I'll do something, I do it.

Ready to cook? Should I turn the stove on?

Why are you smelling that?

How dare you try to con me, you sneaky little thing?

What?

I'm truly sorry, ma'am.

-But I really need that neobiani today-- -Seopsanjeok.

Yes, that seop thing. That sanjeok thing.

I must have it, no matter what.

-Why are you-- -Why am I going this far?

Because I must have it.

Because I need to have it! Because I want it!

Why are you being so loud?

That was my question actually.

And you keep saying you want it, but your face is telling me otherwise.

Don't judge a book by its cover.

I truly want it with all my heart.

ANIMAL PRODUCTS TRACEABILITY SYSTEM

BREEDING FACILITY: MAWON FARM

What the hell?

So there was one from Mawon Farm.

Do you like hiking?

No.

Mushrooms?

You can get them from the supermarket.

Why climb a mountain for it?

Why look for it in the mountain?

I'm a director of a large corporation.

I hit the emergency button, and they all show up.

The press and the police included.

Let me just say, now that we're out here,

don't get any funny ideas.

Quit being a drama queen. You're not going to die.

All I want…

All I want is for you to make me a meal!

I found it!

It's right here! You want mushrooms, right? Here it is.

Let's go back now.

That one's too young. It's no good.

It's basically the same stuff.

There's one right here.

What is it?

Did you find something?

Are you crazy? What are you doing?

I picked a mushroom.

You can just buy it. Why risk danger?

The moment pine mushroom's picked,

its fragrance starts to fade.

So it's crucial to keep it intact.

Even the tiniest scratch can change the flavor.

But then what would you know?

Get off.

YEON-JOO'S

Is that cabbage kimchi?

What else could it be? Radish kimchi?

Can I try some?

If you want.

Chew it properly.

Your food is my favorite, Grandma.

It's good.

Snap out of it.

You're here on business.

He really must be a lunatic.

The ingredients are different, and so is the recipe.

It's a completely different dish.

The meat looks thicker.

Is it minced meat?

The pine mushroom is oven-roasted.

The similar mushroom garnish could confuse people,

but it's a different dish for sure.

Thanks for letting me watch.

It looks delicious.

What are you doing?

Is this enough for the food?

Fine.

Since you put so much effort into it, I'll give it a try.

What are you going on about, talking to yourself?

What is this?

Neobiani is made by scoring thinly sliced meat,

then marinating and grilling it.

Seopsanjeok is made by mincing the meat, kneading it into a patty,

and grilling it.

-The pine mushroom gives it the kick. -I see you picked up a few things.

How much does the restaurant make?

Can you even profit in a place like this?

Given the poor location, the rent can't be more than 5%.

And you don't compromise on ingredients.

Considering the rate of cost to sales…

Daily revenue of 200,000 or 300,000 won?

More or less?

The food is good, no doubt.

But this place is well tucked away, and the tableware is nothing special.

This counter-seating setup? Not bad.

But the chairs would have to be at least 10 cm taller.

And these lights are way too dim.

From the outside, you can't tell if it's a restaurant or a bar.

From what I see, there seems to be issues with how this place is run.

So what are you trying to get at?

I'll…

do you the favor of acquiring it.

Leave if you're done eating.

I'll fund the acquisition generously--

I don't need any of that.

What a load of nonsense.

If you don't like the sound of "acquisition,"

how about we call it an investment?

I'm not asking for much in return.

Just something small, you know?

Nothing too crazy.

For example,

maybe we can exchange recipes.

Be on close terms.

Working with big corporations like us comes with some upsides.

Not all of us are bad, you know.

Running a business can be a pain in the neck.

But Hansang will have your back.

You just focus on your forte and keep cooking.

All right?

We'll take care of all this meaningless stuff.

"Meaningless"?

Oh dear.

So meaningless that you just stuffed it all into your trap?

I didn't have any of that.

To sow these tiny seedlings,

you factor in climate, cultivation methods, and cropping system.

You pinch the shoots and ridge the soil, adjusting for space, time, and fertility.

All that takes 120 days.

Only after 120 days of constant care do you get white soybeans.

Do you think that's it?

You soak and grind the beans, strain them, then add brine to get soybean liquid.

Then you let it simmer on low heat for ages, stirring nonstop.

That's how you get the tofu

in the seopsanjeok that you scarfed down earlier.

Okay, I get it.

I see your point, so please calm down.

Management?

Maintenance?

Please.

You money-hungry people think you can make food and sell it?

You have no idea how much value there is

in the work, care, and sincerity behind it.

Listen, I've heard enough. What did you call me?

Money-hungry?

Sincerity?

About this sincerity you speak of,

at the end of the day, without having or making money,

how will you run this place that you love with all your heart?

Why do you run a restaurant?

Is it because you want to?

Forget money. Forget big titles.

Do you actually have a passion for it?

Think about that.

Whatever it may be.

JUNGJAE

Forget it.

It's her loss, not mine.

Where the hell is it?

About this sincerity you speak of,

at the end of the day, without having or making money,

how will you run this place that you love with all your heart?

Why aren't you answering the phone?

Wait.

I swear I heard her chopping.

She must've gone to the market.

Darn it.

You've gotten better at acting. You should be an actress.

When are you going to pay your overdue rent?

You said you'd pay me within a month.

Did I say a month?

I'm pretty sure I said two.

Are you kidding?

You should sell something like kongnamul gukbap, bean sprout rice soup.

You don't have a sign or a menu. What are you trying to sell here?

There's a sign outside.

And I've got the menu right here.

What are you on about?

You made a big deal about running some fine timing restaurant or whatever,

but look at you.

For goodness' sake.

Let's cut to the chase. You have one month, all right?

If you can't pay up by then, you're out of here!

Wait.

You gave that to me. You can't take it back!

Please let me keep it.

Quiet!

You don't deserve it.

One month!

It's fine dining, not fine timing.

My sun visor…

MANAGER LEE YU-JIN

-What? I'm on my way back right-- -Sir, hurry! Turn on the TV!

-Turn on the TV right now! -What?

-What's going on? -Hurry!

Mr. Yoo, the owner of a popular seafood restaurant,

has attempted to take his own life in his home.

According to a note left by Mr. Yoo,

Company H threatened him

in an attempt to take over the restaurant he runs with his parents.

Out of guilt for losing the family restaurant,

he attempted to take his own life.

He was said to be unconscious at the time of transport

and was rushed to a nearby hospital.

Police are investigating Company H following evidence of blackmail.

This is Kim Mi-na from JNB News.

We kept the company name out of the news,

but we can't stop the rumors spreading in the stock market.

We should decide on the dismissal of Director Han.

We'll begin the vote now.

All in favor of dismissing Director Han, please raise your hand.

With this, the motion to dismiss Director Han Beom-woo has passed.

Luckily, he made it through.

It's Room 302.

What are you going to do?

I don't know.

I guess I should get on my knees or something.

Reporters, please step outside!

-You're interfering with treatment! -Please leave!

-Please step outside. -Excuse me, please leave.

-Please clear out! -Please leave.

Hello. Yes, of course.

Don't worry about a thing.

They pumped my stomach right away, so I'm okay now.

I just downed it with some vitamins.

The money?

Of course, I already checked it.

One moment, please.

Yes, I'll be careful.

Please tell Managing Director Han that I said thank you.

Yes.

Take care. Bye.

Managing Director Han?

Han Sun-woo, you son of a…

Ma'am, it's a call from Director Han Beom-woo.

Hello?

And?

So you got played by him, and now you're snitching?

No, that's not it.

-The point is-- -The point is

our stock price took a nosedive because of you.

Like I always say, the loser takes the fall.

But he played dirty!

Fair or not, winning is all that matters.

What's the matter? Play it like Sun-woo.

No, I could never stoop that low.

Isn't getting the three stars what matters most? I'll make sure to--

Sun-woo will manage Motto for the time being.

All my hands are tied now. What do you expect me to do?

Find it.

Find what you can do.

That's the real test of your ability.

Goddammit.

How the hell am I supposed to…

JUNGJAE

Jin-dol!

Can we have a quick chat?

What was that?

NO SMOKING IN FRONT OF RESTAURANT I'LL BEHEAD ANYONE WHO DOES

Pick up the butt.

TASTEFULLY YOURS

We can get three stars no problem.

I'll think about it

-if you agree to work here. -Work?

That's why we should hire someone.

What do you think?

She'll be working with us, starting today.

Perhaps the restaurant ended up like this because of your inferiority complex!

Have you seen the wild look in her eyes? She's insane!

What are you thinking about?

I must have it.

Who was it?

Who the heck is that?

Subtitle translation by: Helen Cho