All language subtitles for The Genius Paik 3 E02.ENG

(Chef Paik and his team arrived in Lyon, France.)

(In the capital of delicacy, )

(make a restaurant with 1 million dollar sales a year.)

(Single Pan House)

(In the middle of France, )

(K-grill house opens.)

Pork belly for the first day.

(The first menu, a pan of pork belly)

Hello.

(However...)

Hello.

(The customers suddenly stopped coming.)

(Passing)

(We are...)

(passing by.)

They only look and pass.

(The customers only look and pass.)

(After the last customer, )

(they haven't had any customers for 25 minutes.)

(Current time: 12:50pm)

(It's the peak lunch hour.)

Hello.

(Having no customers at the peak hour...)

(is fatal to the sales.)

Many people are curious, but...

(They need a solution.)

Gosh.

Hey, newcomer.

(Summoning the newcomer)

Hey, newcomer.

Let's get customers on the wooden bench outside.

Okay.

- Be enthusiastic.
- Be enthusiastic. Okay.

(Single Pan House's highlight is the wooden bench outside.)

(Prepared for French who love the terrace)

(Hey. This is the K-terrace.)

(Single Pan House's front line)

(What's this?)

(Glancing)

(The wooden bench outside drew people's attention.)

(They'll have customers sit there and draw more attention.)

Hello.

(The newcomer is given a heavy duty.)

(At that moment, three people enter the alley.)

(Paying attention to the menu)

Hello.

Hello.

There are tables outside and inside too.

You can sit wherever you want.

(They shouldn't sit anywhere.)

(Clapping)

I recommend this.

- Korean traditional.
- Okay.

Yes.

- Okay.
- Yes.

Oh, my gosh.

(Agreed even before they knew)

This is loyal.

Really. Yes.

- For princess.
- Yes, princess.

(Take the loyal seat, princess.)

(Successfully have Lyon's princesses sit in the loyal seat)

This is funny.

(He's doing great.)

(Crossing their legs with shoes on)

Okay. Perfect.

(Groaning)

(The chubby prince welcomes them.)

(Fateful encounter through the window)

It's ready.

- For three.
- Fifteen.

For three.

For three, it's medium.

(Grabbing the medium pan for the first time)

(New gloves for the new dish)

For three.

(Here comes the meat.)

(When one side is cooked, )

(scrape hard and then flip it over.)

(The pork belly is cooking nicely.)

(What is the sous chef doing in the meantime?)

(He's preparing the side ingredients to match the timing.)

(Rice cakes)

(Kimchi)

(Whole garlic)

(Onions)

(And a handsome amount of potatoes and sweet potatoes)

(The amount of side ingredients seems to mirror the big guy.)

(7 side ingredients have settled in.)

(It's time for the pork to move in.)

(Watching)

(He is building a mountain of pork.)

(The 7 side ingredients are the perfect side kicks...)

(to the golden pork belly.)

(Here is your pan of pork belly.)

It's enormous!

(Its sight makes them pull out their cameras.)

(Look over here!)

(All the necessary steps before eating have been taken.)

- Enjoy.
- You too.

(Delicious)

Isn't it great?

(Sneaking in)

Hello. This is great. It smells delicious.

- It's very good.
- Yes.

(Drawn in by the rare sight while passing by)

(But he's not the only one. As soon as the group sat down...)

(Interested)

(Interested)

(Interested)

(Receiving an explosive amount of attention)

(Interested)

(And right across from the bench...)

(are three people who have been watching for a while.)

(They are striding toward Single Pan House.)

Is it a group of three?

Okay. In here. Welcome.

(The bench is effective.)

The moment they see the fried rice,

they won't have a choice but to come in.

But there won't be any tables left.

(He's excited since business is going well.)

What? I think we have a line forming.

I think we have a line forming.

(Customers have started to flock in.)

- Table for four?
- Five.

- Five?
- Yes.

Okay.

It's a group of five.

- Five?
- Yes.

There is a group of 5, and then a group of 2.

(I have a headache.)

(Now with another group in line, there are 7 people in total.)

(There are only 4 vacant seats.)

Five?

(Floor Master Park to the rescue)

Just a minute.

We don't have any space right now.

We only have these two tables.

We can put them together,

but it's going to be a little crowded.

- It's fine.
- Is it okay?

Okay, then we'll make that work.

Let's put those tables together.

- I'll do it.
- Okay.

(The floor staff is moving fast.)

Okay. Sorry.

Is it okay?

Thank you.

(There are still 2 people in line.)

(The first team is wrapping up just in time.)

We really enjoyed it!

Thank you!

Thank you.

(Quickly seating the next team)

(The tables are full inside.)

(The tables are full outside.)

(They managed to fill the restaurant in just an hour.)

(Laughing)

What?

It's funny to see French people eating Korean food.

You're right.

- On top of that, a single pan dish.
- Yes. They like it.

I thought I would see a lot of leftovers,

but I was wrong.

They ate everything.

When I try to make fried rice, not many ingredients are left.

They already ate everything.

(Yu Ri is bringing in a finished pan.)

Chef Paik.

Look. They finished it.

(Clean)

(He cannot believe it.)

Did they finish it? Which table?

(Proud)

It looks like there is only one menu.

Let me see... There's pork, green onions, onions...

What do you plan to do?

- No problem.
- Aren't you going to eat?

- They only have pork.
- What?

(Someone who can't eat pork has come.)

One of the customers cannot eat pork.

(Sharing the information with her colleague)

Then...

(Well...)

Chef Paik.

Someone at the five-person table cannot eat pork.

- What do we do?
- How should we...

(That's right. Today's single pan is pork!)

(Chef Paik is in deep thought.)

I have a soft heart. Should I make a single-person pan?

(Heading straight for the refrigerator)

(He is grabbing something.)

(The chicken for menu testing)

If they're okay with chicken, we can make one for them.

If they're okay with chicken.

(I got it!)

(Hopping in excitement)

We can make you a pan with chicken.

- That would be perfect.
- Okay.

(He is happy to get a pan of chicken.)

It's four portions of pork...

- and one portion of chicken.
- Yes!

- Table number 13.
- Okay.

(Don't put off the meat we can eat today to tomorrow.)

(Don't put off the chicken we can eat today to tomorrow.)

(A generous amount of four chicken pieces)

(Braising it like stir-fried spicy chicken)

(The chicken is turning into a delicious color.)

(Jang Woo is working on the four-person pan.)

The four-person pan is huge.

It is really big.

(There are 3 types of pans.)

(It's their first four-person pan.)

Give them something to scream about.

(Screaming)

- Let's hear them.
- Okay.

I'll make them scream.

(Screaming onions)

(Kimchi, whole garlic)

That's good.

(A very big scream of potatoes and sweet potatoes)

Okay.

(And with seasoned green onions, the ingredients are overflowing.)

The four-person pan... They're going to go crazy.

(Making space)

(One, twice, )

(thrice)

The handles...

This is heavy.

(It will make people scream.)

(Here comes the overflowing pan of pork belly.)

(Amazed)

- Magnificent.
- That's amazing.

(This is amazing!)

- Great.
- It's amazing.

- This is crazy.
- It smells so good.

(It smells so good!)

(They didn't scream, but it received 6 compliments.)

(Meantime, a pan of chicken is also cooking nicely.)

- Here is a pan for one.
- Thank you.

- It looks good.
- Yes.

(He wants a bite.)

(Denis is the owner of this pan of chicken.)

(Amazed)

Thank you.

(A pan of chicken to fit his preference)

Denis, you're very lucky.

This is amazing.

(Passing the first piece of chicken)

(He's taking a bite.)

(His eyebrows are dancing.)

It's very good.

(It's very good!)

(Picking up a piece of chicken)

(Dipping it in ssamjang)

(Deboning)

(I'll just gnaw it off.)

(This time, he's wrapping a sweet potato in kimchi.)

(Pointing with his chopsticks in joy)

Okay, before you finish...

Sorry, please stop eating.

(Sorry, please stop eating.)

(There is not enough left to make fried rice with.)

There is something else after this.

- Okay, I see.
- Yes, it's written here.

(Taking it back for the fried rice)

- Fried rice?
- Fried rice, please.

That customer ate really well.

- The single pan?
- Yes.

- The single person pan.
- Chicken.

- He finished all the chicken.
- Yes.

(The fried rice came out right away.)

- It's pretty.
- Sorry.

- It looks good.
- Sorry.

I thought it was a dessert, but it's different.

It's not like...

It's like another main menu.

They made that with your leftovers.

That's right.

(They're not familiar with the K-dessert, fried rice.)

(His first bite of the fried rice)

(He is enjoying his dessert just as much as his main.)

(He finished it off perfectly.)

- Gosh, it's raining.
- What a vibe.

It's perfect for pork belly.

I love it.

Si Yoon, isn't it perfect for soju?

I wish we could drink.

It's not easy to do this...

- when they are still eating, right?
- Right.

You're right.

- Bye. See you.
- Bye.

- See you.
- Thank you!

- Thank you.
- Thank you.

- Take care.
- Thank you.

Can you look for the dishwashing tub...

and put the pans in it?

- Add some soap.
- They're already soaking.

- Are they?
- Yes.

- We have to wash them later.
- Okay.

(John had already dropped them in while working.)

(You're top-class if you work preemptively.)

- One, two, three.
- One, two, three.

(The older guys will take care of the rest.)

Okay.

What to do?

(The two friends are getting themselves organized.)

Pass them to me.

Hey, it's coming off so easily!

You don't have to scrub hard.

I'll scrub it all off here, then you can wash it there.

- Business was good.
- You're right.

(The number of dishes reciprocate their sales.)

(Washing dishes can be fun when you work with your friend!)

- Good work.
- Thank you.

(End of their first business day in France)

(How much did they make after a rather successful day?)

(Next morning)

(What do mornings mean to Chef Paik and his team?)

(It's time to reveal the sales.)

I think they're putting it up on the television.

Is the television on?

Why all the fuss?

I'm guessing the result is extraordinary.

(Excited)

Yes, we're ready.

- "Welcome, Chef Paik!" - "Welcome."

"Here is a report of your sales after one day of business."

All right.

Let's go!

(How much did they make on the first day?)

(Single Pan House, day 1 sales)

(798 euros)

(798 euros?)

What? Almost 800?

- Wait.
- Amazing.

(There's a reason why they're so happy.)

(The first day in Italy during Season 1)

(122 euros, around 200 dollars)

(The first day in Spain during Season 2)

(389 euros, around 640 dollars)

(They did 2 times better than their top record!)

Wait, 798 euros... I think we have a chance.

It's worth a try.

(Their morales have been boosted.)

(Single Pan House, Day 1 sales: 798 euros)

(We'll now share the sales of a competitor restaurant.)

(A competitor restaurant?)

(There are 38 restaurants...)

(the Single Pan House is competing against.)

(How much did the other restaurants on this famous street earn?)

(They visited the other restaurants...)

(and asked if they could share their sales amount.)

(The buchons, which are strong competitors, )

(politely declined to share the numbers.)

(It was hard, but they secured the numbers from a few restaurants.)

(Introducing the big giants first)

(Lunch Sales on Rue Merciere)

(L restaurant earned 3.6 times more than Single Pan House.)

No, stop climbing.

What, 2,900 euros?

(Suddenly intimidated)

(The next giant...)

(is B restaurant.)

B restaurant?

(They visited as menu testers. What is B restaurant's sales?)

(B restaurant)

(They earned 5.8 times more than Single Pan House.)

(That makes their yearly sales 2.7 million dollars.)

(Is this real?)

(Yes, and this receipt proves it.)

(This alley should be called a two-million alley.)

I knew it.

That restaurant is huge.

How much bigger is it compared to us?

- At least five times.
- Really?

They have 4 or 5 people just in the kitchen.

(That was why we prepared this.)

(Restaurants comparable to Single Pan House in size)

(They're also situated in similar areas.)

(We selected 4 competitor restaurants.)

(Let's objectively compare if our restaurant did well!)

(Lunch Sales on Rue Merciere)

(The competitors are finally unveiled.)

This one?

(The first competitor...)

(is L restaurant.)

(They serve textbook French course meals.)

(L restaurant, French food)

That's not so bad.

(172 euros in difference)

(P Fish and Chips)

(P Fish and Chips)

I see...

(All of them earned more than our restaurant.)

(Only the restaurants bracketing our restaurant are left.)

(P Burger, M Italian restaurant)

That burger place is famous. It's very popular.

(M restaurant is Italian.)

The cheese place is known as a hot spot.

I think we might have a chance with the burger place.

What will it be?

Stop!

I'm scared. I'm so scared.

(Will Single Pan House beat at least one restaurant?)

(P Burger, M restaurant)

(3rd, 2nd, 1st, 4th, last)

(No way!)

We came in last.

(It's not an easy alley.)

(We are last, )

(but the difference is only 53 euros with the 4th place.)

(Please do not cross this line.)

(Yesterday, John lost the battle for table space...)

(against the other restaurant.)

(Taking a table away)

(We might have been fourth if we had the table.)

We'd better not let them move our table away.

Got it?

- Gosh.
- We were so close.

(Progress to making 1 million dollars a year)

(6 percent accomplished)

(12,723 euros left to go)

We have 1,250 dollars? Is it 1,250 to 1,300?

- I will calculate.
- Did we make it halfway at least?

Not even half?

(They must make 20,670 dollars in the next 7 days.)

We could easily go over 2,000 euros with expensive drinks.

(Today's menu is the same as yesterday: A pan of pork belly.)

(How can they boost their sales with the same menu?)

Let's go.

- Go.
- Let's go.

I hope the business is good today.

(8am: Arrived at Single Pan House)

We're here.

(The scene of them changing is not like ever before.)

Five extra large...

What size is mine?

- It's large. It's 95.
- Large?

(The two friends have very different pasts.)

(Chef Paik has entered the kitchen.)

(The sous chef has entered the kitchen.)

(The goal is to make more money with the same menu.)

(What is their plan to secure extra income?)

- Take out the pork rind.
- Okay.

(They're taking out...)

(the pork rinds right away!)

(As for pork rinds...)

What we'll do today...

is based on what we did yesterday.

This is the plan.

We have to offer some sides.

(Adding side menus)

We'll sell pork rinds today.

(You can add on pork rinds at barbecue restaurants.)

(But what is the plan?)

We'll charge them five euros for a bit of pork rind.

But if they can guess what it is, it's free.

It's like an event.

(If they guess correctly, it's free!)

I think everyone will order it.

Even if half of them don't know what it is, we'd make money.

Butchers often give away pork rinds.

If they guess right, it's free.

I'm thinking of three things.

(One of them is pork rind.)

(The two friends are visiting a nearby butcher.)

Do you have this?

(Will French butchers sell pork rinds?)

Pork skin.

They must have ripped it off.

(Asking about pork rinds with high technology)

Idol.

(Bringing out a big piece of meat)

Gosh, the skin is so thick.

(Removing the skin with a butcher's knife)

My goodness.

Only skin?

Crunchy.

(It's not a cut they sell, so it takes manual work.)

Do French people eat...

the pork rind on its own?

No, we don't. We don't eat just the rind.

I see.

We use it to make terrine. These kinds of things.

(Terrine: A traditional French meat dish...)

(made with mashed organ meats that were hardened)

It'll feel interesting. The rind itself.

This looks good.

(Will people guess the ingredient correctly?)

- Very delicious.
- Yes.

Is it 3kg? That's too much.

Thank you.

(It's a part they discard, so we got it for free.)

(That was how they brought in the pork rinds.)

(Dropping them into boiling water)

(Throwing them all in instead of leaving some behind)

(Adding onions, pepper, and cooking wine to eliminate odor)

(Boiling)

(Boil it until it turns tender.)

(Now, it looks like the pork rind we know.)

(Bouncy)

The pork rind looks amazing!

They gave us a nice cut.

Those butchers...

(2nd step uses the torch.)

(Removing any foreign matter on the skin)

That's hot.

(After they have been torched, )

(they will go on the pan when an order comes in.)

(Fast to sizzle)

(Grilling it evenly, front and back)

They normally throw the rind out.

Exactly.

They usually throw it out.

But it's a delicacy for us.

(The first strategy to boost sales)

(Pork rinds)

(Pork rinds: 5 euros)

This is the bomb.

(1 hour and 20 minutes before opening)

(John is setting the tables.)

(The kitchen is busy with preparing the ingredients.)

It's already so spicy.

(It's me, onion.)

(Are you crying?)

(Sob)

(Crying)

(You can feel the laborer's sorrow of someone working overseas.)

- Thank you, Si Yoon.
- I can't see.

Of course not.

While you're at it, can you do the garlic after?

(Thank you, my friend.)

(Shaking)

I can't see...

(Transferring over from onions to garlic)

What time is it?

- It's 11:30am.
- Where are the part-timers?

You're right. Where are they?

Did they run away?

(Just as they were talking...)

(Two people are approaching Single Pan House.)

(Thankfully, the part-timers are here.)

- Hi.
- Hello.

You made me jump.

- Hello. Bonjour.
- Hello.

Hello. Bonjour.

I was worried you weren't coming.

(They're setting the tables after quickly changing.)

The rice turned out well.

- Did you finish preparing?
- Yes.

Let's gather around for a cheer before we open.

Let's cheer. Over here.

(Today's menu: A pan of pork belly)

(Newly added side ingredient: Squid!)

These are pork rinds. You know what to do, right?

It's only free if they can guess correctly.

(Three extra menus to bring up their sales)

Let's give it our best today too. We need to make...

at least twice as much as yesterday.

- I got it!
- Okay.

Let's do our best, Single Pan House!

- Let's go!
- Let's go!

(Single Pan House Chef: Jong Won)

(Single Pan House Sous Chef: Jang Woo)

(Single Pan House Floor Manager: John)

(Single Pan House Talented Staff: Si Yoon)

(Single Pan House Secret Weapon: Yu Ri)

(They're off to an energetic Day 2. How much more will they earn?)

(12pm: Doors open)

(They're just about to open.)

The sauces are ready.

- Hello.
- Hello.

- Are you open?
- Yes, we're open.

(Do they have customers already?)

(Is there another team behind them?)

(What's going on?)

(10 minutes ago)

(Wrapping up all preparations before opening)

(A couple is entering the alley.)

(Stopping in front of the restaurant)

(Look over there.)

(What?)

- Hello.
- Hello.

- For how many?
- Two.

We're not open yet.

- Could you wait just ten minutes?
- Sure.

Thank you so much.

Let's sit here.

Hello.

(That was how a group started to wait.)

(Another couple is approaching the restaurant.)

(It looks like they are hesitating for a moment.)

(Opening the door himself)

(The first couple is fast to rise.)

We're separate.

You can sit anywhere, inside or outside.

- Inside?
- Inside?

(Inside as well)

(Two groups have arrived the moment doors opened.)

- Welcome!
- Welcome!

- Welcome!
- Welcome!

(Welcoming cheerfully as any barbecue place would)

Gosh, they waited for the opening.

This is great. I have a good feeling.

(I have a good feeling.)

(Rushing)

I really want to try this.

Hello.

Can we see your menu?

Yes, one moment please.

Yes.

- Do you want to?
- Shall we try?

- Do you want to try?
- Yes.

Perfect.

(2 more customers have entered.)

(There are more customers waiting just behind them!)

(The following customers decided to sit outside.)

(4 tables have been filled in just 4 minutes.)

We're getting a lot of people thanks to the good weather.

Exactly.

(It's time for the chef to get things rolling.)

I'm getting a hunch, so we'd better work ahead.

(Laughing)

(Thick cuts of pork belly)

(Putting them on the grill as much as his hunch)

(Full of pork belly)

(It can be served as soon as they're ordered.)

(They're busy serving the full house.)

(Each handling their own battle)

(Contemplating over the menu)

I'm really curious about the mystery menu.

It says we get it for free if we guess the part.

Really?

(Glowing)

(You can order it for 5 euros.)

(Guess which cut of pork...)

(It's free if they can guess pork rinds!)

- Let's order this.
- Okay.

(Full of ambition)

- A pan of pork belly for two.
- For two?

And one...

- Mystery.
- Mystery.

Mystery? Okay.

- To...
- Good choice.

(2 pans of pork belly, 1 mystery menu)

- Okay. Yes.
- Thank you.

(Their curiosity led to the order!)

I really like this concept. It's a lot of fun.

(The table next to them is also ordering.)

If you want, we also have the mystery menu.

It's a small, mysterious side menu.

If you can guess what it is, it's free of charge.

Okay. But we'd never guess right. We're bad at cooking.

I'm really bad at things like this.

Well... Do you want to try?

Let's do it. We can ask AI.

You're very advanced.

(2 pans of pork belly, 1 mystery menu)

(At another table...)

We also have a mystery menu.

If you guess the cut, it's for free.

(Interested)

- Let's get the pan for two people.
- Okay.

(2 pans of pork belly, 1 mystery menu)

- Thank you.
- Thank you.

(They successfully sold the mystery menu 3 times in a row.)

(A couple is walking over from the middle of the alley.)

(Entering Single Pan House)

Hello.

Are you serving lunch for two people?

We only have seating outside. Is that okay?

Nothing inside?

- No.
- Are you open tomorrow?

Yes, lunch tomorrow.

(All the tables are taken inside.)

(Peeking)

Should we just sit outside?

- We can do that.
- We'll sit outside.

- Are you sure? Okay.
- Yes.

But John, do you think...

it might be too tight to use the space in the middle?

There are four seats available.

Do you mean bring them together?

- Shall we try it?
- Yes.

She's pregnant and all.

Let's try. Let's try it first.

(They decided on rearranging the tables.)

(Let me see...)

Then...

- Is it okay if we make...
- Yes.

- some room for the couple outside?
- Sure.

Thank you very much.

(Asking customers for their understanding)

This is very heavy.

(Removing a table)

(Recentering the table)

(Here is a 2-person table.)

We made room inside.

- Do you want to come in? Of course.
- Thank you so much.

- Thank you.
- Please.

(Hurrying)

(Smiling)

(I'm glad.)

An order is in.

We got three orders of pork rinds in total.

Okay. We're off to a good start.

(Here comes the pre-grilled pork rind.)

(Moving the pork belly for a moment to make space)

(High heat, low heat)

(Setting the rind where it's hot)

(When it's almost done, it's time to cut it.)

(Golden)

(Popping)

That's hot.

(I'm over here.)

(A war against popping rinds begins.)

(Pop!)

That's hot.

(Whimpering)

(He must continue for a nicely grilled pork rind.)

Gosh.

(After he endures the popping rinds...)

(Today's sales cheat key, )

(the mystery menu, is done.)

Okay, the pork rind.

Pork rind.

You must tell them about the soybean powder.

(Soybean powder and chojang are served with pork rind.)

(The mystery menu is here.)

So this is part of the pork.

(Laughing)

So the first piece... In Korea, what we do is...

We dip a little bit of gochujang...

and soybean powder.

(Dipping once in soybean powder)

And that's how we have it.

It looks good.

(Will they get the answer right?)

The powder is weird!

(Chewing)

- Yes, it's weird.
- I mean, it's still good.

(Trying it again for the answer)

What is it?

It's like gelatin.

(The texture is chewy like gelatin.)

(Getting the help of a search engine)

Pork sirloin?

Is it pork ear or tongue?

(Is it pork ear or tongue?)

Among them, pork sirloin!

Okay, let's go with that one.

(A decision without much confidence)

(The couple hands in the answer sheet with "pork sirloin.")

Excuse me.

This is our mystery menu.

- Mystery?
- Yes.

Okay, please wait a moment.

(Confronting the menu without digging into it right away)

(Suggesting they try it)

You try it first.

Okay.

(Smelling it first)

(Eating it afterward)

(Analyzing the mystery menu)

(The male customer tries 2 pieces in 1 go.)

(Analyzing the mystery menu)

It's not to my taste.

Same here.

(Moving)

It's not that good.

- But you're eating it again.
- But I'm eating it again.

(Laughing)

(Mystery menu clue 1:)

(A taste that keeps you going for more unconsciously)

It has a tough texture.

(Mystery menu clue 2:)

(A chewy texture)

(What is the mystery menu the customers have inferred?)

I think it's pork rind.

Yes, a part similar to that.

(Has a much better sense of taste than ChatGPT)

One? Yes.

(Si Yoon brings over the paper for the answer.)

- So pork rind?
- Which part?

Pork rind.

(Confident)

(We have...)

(the first correct answer to the mystery menu!)

(You're not changing it, right?)

- Wait.
- Wait?

(Absolutely certain)

(The answer is told when paying the bill.)

It's fun.

(Dancing)

I wonder how the customers ate the pork rind.

What if Lyon adds a pork rind menu?

(Shall I start a K-pork rind trend?)

There's a guy who's a lot like me at the butcher's.

I really want him to try the pork rind.

He looked curious about...

how the pork rind is eaten.

He's a friend now.

(Come try the pork rind!)

Please serve it.

Okay.

- Table One, please.
- Okay.

Here's your order.

(Delivering it to the customers)

(Suddenly standing like a soldier)

(Moving)

(A close 1-on-1 service even today)

(Close 1-on-1 service routine 1: Flipping the meat)

The meat goes well with kimchi.

- We should try it.
- Do you want to try it?

- We'd love to.
- Yes.

I recommend this.

Okay.

We eat like this in Korea.

Okay.

We're being cared for. Nice.

(Single Pan House's assistant, acknowledged by the customers)

(Trying it with the recommended combination)

Napkin, madam.

(Helping her with a napkin this time)

We're being cared for much more than in a fine dining restaurant.

(Taking a step closer)

(Such service is a first.)

(Impressed)

(Satisfied, Si Yoon walks away.)

(Or not.)

(Let me be Single Pan House's honorary assistant.)

(Right now, Si Yoon only has eyes...)

(for the customers.)

(Looking at the customer)

(Looking away)

(Looking at the customer again)

(His service is to be continued.)

(There's another assistant at Single Pan House.)

- An order for two.
- Two.

(Jang Woo, Chef Paik's assistant)

(Chef Paik's close 1-on-1 service 1:)

(Getting the pan ready)

(Right about when the pork belly is cooked)

(Chef Paik's close 1-on-1 service 2:)

(Getting the side ingredients)

(First, the rice cakes)

Is it too much?

(Unable to get the amount right)

(The next pan side ingredient is...)

(grilled onions.)

About this much?

That's too much.

- About this much of kimchi?
- Yes.

(Got a pass this time)

Next...

Squid.

(Pork belly first)

(Stir-fried squid)

(Cutting up two more strips of pork belly)

(A generous amount)

- And then...
- What else does it need?

Green onions.

(The green onions are stir-fried in pork belly lard first today.)

Here!

(Even the last side ingredient is done.)

(The pan of pork belly is complete, thanks to Jang Woo's assistance.)

(Lastly, cooking it until crispy at the wide window)

(Amazed)

It looks good.

It looks really good.

Right? Let's go.

(Cold)

(Sulking)

(Let's meet again!)

(The two customers contemplate the menu.)

I'd like to try everything!

I could eat the whole menu!

(Right then, Roxana appears to take their order.)

A pan for two.

And the mystery menu.

(2 pans of pork belly, 1 mystery menu)

One of this too?

Yes, this too.

(This?)

(Even the customers seated outside)

One mystery menu.

(2 pans of pork belly, 1 mystery menu)

And this too.

(This)

("This" has been ordered again?)

One GB.

- GB?
- Gochujang bulgogi.

First, serve the order of two.

Is gochujang bulgogi served with the pan?

- No, separately.
- Separately?

(The second sales strategy)

(Gochujang bulgogi)

(Gochujang bulgogi)

(Warning: Extremely spicy)

- Manager.
- Yes?

- If it's ready, - Yes?

- how about we add both...
- Yes?

Pork rind and gochujang bulgogi?

- Gochujang bulgogi?
- Ask if they want...

something spicy.

- "It's spicy." - Okay.

"Don't order it." Something like that.

- Right.
- That'll make them order it.

Just like us.

"Don't order it. It's deadly."

When told that, we order it at any cost.

Shall I make it spicy as an additional side menu?

(A provocative spiciness)

Let's show them how spicy we are.

(Here's the spicy provocation!)

(Warming up with gochujang)

(1 ladle)

(2 ladles)

(Cooking wine, starch syrup)

(Paprika powder just for color)

It has to be spicy, right?

(Here comes Korean chili powder.)

Let's show them how spicy we are.

(Pouring in the spiciness)

(The specialty marinade looks spicy even at a glance.)

It's to make one side golden.

(Adding pre-cooked pork belly)

(Mixing all sides with the marinade)

(Putting it into the convection oven)

There.

(After 30 minutes)

- Amazing.
- It smells great.

It has marinated well.

One order of gochujang bulgogi first, please.

- A generous amount.
- A generous amount.

(Cooking again on the grill)

(Add smokiness by boiling the marinade down on high heat, )

(and it gets super spicy.)

(Spiciness even Koreans will find spicy)

The gochujang bulgogi is done.

(How will the French react?)

Here's the gochujang bulgogi.

(Today's challenge menu has arrived.)

(Goes straight for it without hesitation)

(Swallowing first)

(The husband gives it a try as well.)

You're right. It's really spicy.

(Breathing heavily)

(The scary thing about spicy food is that it's addictive.)

(Even the baby is satisfied.)

(The main dish, a pan of pork belly, is here.)

(Single Pan House Assistant's close 1-on-1 service)

This pork is very good for your health.

- Good for the baby.
- Yes.

- The baby is happy.
- Right.

(Try it by dipping it in the sauce.)

(Dipping in the sauce)

(It falls right away.)

Oh, no.

- Okay. Roxana.
- Yes?

- Give her an apron.
- Okay.

(I can't move away from this table.)

(A protective apron)

- For my belly?
- Yes.

To protect the baby. Yes.

Stay warm.

(He's even assisting the baby in her belly.)

(With that, it has become a table for 4.)

(Meanwhile, outside the restaurant, )

(more passersby are gathering thanks to the pleasant weather.)

(It's getting busy outside Single Pan House.)

(Glancing)

Let me use this spare time...

to clean up.

(Sprinkling cold water onto the hot grill)

(Cleaning vigorously in the rising steam)

(10 times speed)

(20 times speed)

(Ready to welcome new customers)

(Just then, new customers arrive at Single Pan House.)

(Walking toward the restaurant)

- Hi.
- Do you have a seat for two?

We only have that table over there. Is that okay?

- Yes, it's okay.
- Perfect.

(Taking a seat at the outdoor table)

(Meanwhile, 3 customers are watching.)

Hi. We're a party of three without a reservation.

Our last available table...

is right here with three seats.

How about it?

(Contemplating)

(After a brief hesitation, they head toward the wooden bench.)

(Successfully seated 3 customers on the wooden bench)

(Both the indoor and outdoor tables are now full.)

(But a pair of watchful eyes can be felt from somewhere.)

(A worker from the restaurant next door is watching Single Pan House.)

(Yesterday's sales gap was 53 euros.)

(He looks quite serious.)

(The reason is that...)

(Single Pan House is currently full.)

(2 outdoor tables are currently occupied at Restaurant M.)

(Restaurant M is usually packed.)

(He walks to the front of Single Pan House to take a look, )

(then returns as if nothing happened.)

(Another worker joins him.)

(After talking for a while, )

(the worker walks over...)

(to Single Pan House.)

(How may we help you?)

(The worker walks over to Single Pan House.)

(How may we help you?)

Excuse me.

Can we borrow your menu for a moment?

I'd like to see what you offer.

(Single Pan House's menu?)

(Being nice without an ounce of suspicion)

Thank you. You're very kind.

- I'll bring it back right away.
- Take your time with it.

(Secured the competitor's information)

(Reading through the menu with the other worker)

(Returned to Restaurant M)

Chef, the worker from the next-door restaurant took our menu.

- Is that so?
- Yes.

- Jong Won.
- Yes?

The worker from next door took our menu.

- Why?
- They keep watching us.

- How come?
- Sorry?

Because business is going well.

It doesn't matter.

(Caring for the community)

We're a community.

(It smelled good, so he was curious about the menu.)

We're popular.

(Feeling Single Pan House's popularity)

(Gochujang bulgogi, 9 euros, mystery menu, 5 euros)

(Mystery menu, 5 euros)

(Sales are going up along with their popularity.)

(With just two side dishes, )

(currently added sales:)

(63 euros)

(12 percent of sales have come from the side dishes.)

(And the last trump card)

I'm curious about their dessert.

- Would you like to get one?
- Yes.

Can we get the leftovers to go?

And we'd like the dessert.

Would you like one each?

Are you interested in ordering our dessert?

Shall we try it?

(But they've already had fried rice, the K-dessert.)

Table Three...

- wants dessert.
- Dessert? Okay.

(Yu Ri took out something white.)

(The white thing is...)

(The last side menu)

(Hwajeon)

(Sweet and chewy hwajeon)

(Hwajeon: Flatly grilled rice cake with flowers on top)

(To boost sales)

(Dessert idea from Yu Ri, an expert in pretty things)

(Hwajeon, in charge of the sweetness)

(Glutinous rice flour, rice flour)

(Making the dough with lukewarm water)

(Kneading with lukewarm water makes it pretty, chewy, and delicious.)

(Kneading it endlessly while adding a little water)

(The glutinous dough is done.)

(A bit of food coloring for the yellow dough)

(Rolling)

How pretty.

Good enough.

I'm slowly getting the hang of it.

(Making round discs in advance)

(Getting ready to grill once the order comes in)

(2 yellow discs)

(2 white discs)

(Grilling on low heat without burning them)

(Placing them on the dessert plate once cooked)

(Squeezing a generous amount of sweet honey on top)

(Wrapping it up beautifully with edible flowers)

(The last side menu: Hwajeon)

(Yu Jang Geum serves the desserts herself.)

Enjoy.

(Photos of the pretty dessert are a must.)

(It's time to eat now that the photos are taken.)

(The hwajeon is hard to cut.)

(Yu Jang Geum spots the scene.)

So cute.

It's best to eat it as a whole.

A whole? Oh, my.

(Eat it whole in one bite)

The honey looks really rich.

(Eating it whole as Yu Ri instructed)

(Eating in one bite)

(Eating in one bite as well)

It's really good.

It's seriously good.

(Glancing)

(Curious)

Is it good? Is the dessert good?

(Nodding passionately)

(Laughing)

(Laughing)

(She starts serving with more confidence.)

- Dessert.
- Thank you.

(Put the whole hwajeon in your mouth.)

One piece.

- All right?
- Okay, thanks.

Here.

(Here is your hwajeon.)

Korean famous dessert.

(Eat it at once.)

It's pretty. Look.

(Desserts need to be pretty.)

Let's try.

(Eating it in one bite as he's told)

(Actually, he didn't.)

It's really good.

It's fantastic.

(A bite of hwajeon)

It has honey.

Yes.

(Yu Jang Geum comes to spy on them again.)

How is it?

It's very delicious.

(Thank you.)

(Looking at them one more time)

(Hwajeon made a successful debut.)

(We forgot one thing.)

(Quietly approaching)

John.

We have about seven people...

- Is that so?
- in the line.

(They're all waiting to be seated.)

(A full house means there are people waiting.)

(Glancing)

The queue outside is so long.

We have no break time today.

(Unlike the lively kitchen...)

For the waiting list...

Four will come back in fifteen minutes.

There were 2 people before those 4.

- Really?
- From what I remember.

They said they'd come back.

We should've used a waiting list.

(There's a confusion with the waiting order.)

(When they just became a full house)

Two people.

Two people?

Twenty to thirty minutes.

We'll be back. Thank you.

Thank you.

(John put those two on his waiting list.)

Four people.

Can we come back after a while?

That should be fine.

(Around the same time, Si Jin put 4 people on her list.)

Are you waiting?

We already told them, so it's fine.

(And these customers just joined the queue.)

(The 8 customers' order of arrival is unclear.)

(In the end, they all came at the same time.)

(Glancing at each other)

(Floor Master John figured out what was going on.)

(He quickly scans the tables.)

Their food is all served.

(He checks out which tables will be empty soon.)

(He could secure 3 empty tables.)

Let's go.

Yes, let's.

(As soon as the tables are clear of the customers)

Thank you.

- Thank you.
- Thank you.

(They each clean one table.)

(They bring out a table they put aside.)

Put it next to that table?

(A temporary table for 4 is created.)

You're back. Thank you for waiting.

- Okay, thank you.
- Please come in.

- I'm sorry.
- Don't worry.

Thank you.

(Quickly showing them to their seats)

- Sorry.
- Welcome.

- Welcome.
- Welcome.

Enjoy your food.

Congratulations.

(Congratulating his fellow customers who were waiting)

(The waiting list is cleared without a mishap.)

(One menu caught their eyes.)

They sell Korean-style eggs on mayo.

(Eggs on mayo?)

(Single Pan House's 2 appetizer menus)

(It's a set with a pan of pork belly.)

(And the most popular appetizer)

(Eggs on mayo with soy sauce)

(It's the most-sold menu on this street.)

("OEuf" means eggs.)

("Mayo" means mayonnaise.)

(It's a simple dish, a combination of eggs and mayonnaise.)

(But befitting of a country known for delicious food, )

(they have hundreds of variations.)

(They even say...)

(you can trust a restaurant with good eggs on mayo.)

(The 1st menu which tells you how good the restaurant is!)

(Eggs on mayo reinterpreted in Korean style)

(Single Pan House's eggs on mayo with soy sauce)

(On top of mayonnaise, )

(place a boiled egg cut into half.)

(Soy sauce to place on the egg)

(Minced meat with soy sauce as the base)

(Carrots, onions)

(Braise it in the oven for 30 minutes!)

(Paprika and chives to add colors and fragrance)

(Mix them with braised minced meat with soy sauce.)

(Place it gently on the egg, and it's complete.)

(Here comes the appetizer, eggs on mayo with soy sauce.)

(1 eggs on mayo per person)

Enjoy.

It's my first time eating an egg using chopsticks.

(The chopsticks are too slippery for a non-Korean.)

(Stab)

I just stabbed it.

I can't do it.

(Just using her hand)

(Wiping)

It's easy. Stab carefully.

(This time, he puts it in his mouth smoothly.)

(She tries to use her chopsticks like her friend.)

This is how I stab it.

(Eating it in one bite)

I really like eggs on mayo.

On Monday, my mom made it to celebrate Easter.

(She finishes all the garnish too.)

This is the best.

I could have this every day.

(Eggs on mayo with soy sauce is well-received by French too.)

(Meanwhile, these 4 are about to order.)

What about this mystery menu?

We'll look it up on the internet.

It must be a part of a pig.

Okay, are you ready to order?

- Yes, we are.
- Okay.

- Four pans of pork belly.
- Pans of pork belly.

Okay.

And anything else?

The appetizer or...

Maybe one mystery menu.

(4 pans of pork belly, 1 mystery menu, extra 5 euros)

Is it big?

It's a small dish. If you just want to try a little bit...

Or I'd say two to share.

- Okay.
- Two to share.

(Okay.)

- Yes? Two to share.
- Two.

(4 pans of pork belly, 2 mystery menus, extra 10 euros)

And also, today we have gochujang bulgogi.

I really like this.

It looks nice.

If you like it, you can add more later.

It's really good.

- We'll order it.
- One to share.

One to share, yes.

Water, please.

- A lot of water, okay. You got it.
- Thank you.

(With the floor master's skills, they earned 19 euros more!)

- Would you like to order?
- Yes, please.

We'd like to have...

just a pan of pork belly.

And I want to have...

- Gochujang bulgogi.
- Yes.

Gochujang bulgogi is a little spicy. Would that be okay?

- No problem.
- No problem? Okay.

(They seem to take spicy food pretty well.)

- Yes, two.
- Two desserts.

- Two desserts.
- Okay.

- Thank you very much.
- Thank you.

(2 pans of pork belly, 1 gochujang bulgogi, 2 desserts)

(Gochujang bulgogi, 9 euros, mystery menu, 10 euros)

(Dessert, 12 euros, gochujang bulgogi, 9 euros)

(Addition of 40 euros)

- The order's in.
- Okay.

(The extra menus are steadily generating more revenue.)

So, 2 pans and 4 pans, 2 gochujang bulgogi, 2 pork rind.

Pork rind.

(Pork rind goes on the griddle as soon as the order is received.)

(Taking 1 step back)

(Chewy)

(Meanwhile, Jang Woo prepares soybean powder and chojang.)

(Gently placing them next to the pork rind)

Here.

("Can you guess this?" Here's the mystery menu.)

The mystery menu is served.

If you guess the answer, this is on the house.

Is this a common ingredient?

What I can tell you is, it's part of pork.

Pork? I see.

(He dips it in soybean powder and takes a bite.)

(Dipping it in chojang...)

(then soybean powder)

(Considering)

I have no clue.

It's greasy.

Which part has a lot of fat?

It could be liver.

- Have you not tried liver?
- Have you not tried liver?

(In chorus)

(It's completely different.)

It's a bit fatty. I think it's the tip of a tongue.

Have you never tried beef tongue?

They're completely different.

Korean pork might be different.

(Scoffing)

Sure, that could be the case.

It might be the brain.

(Saying anything that comes to his mind)

It might be the left testicle.

Specifically the left one.

Either left or right.

(It's just pork rind.)

It's from a part with lots of fats.

Pig snout?

What are you going to write?

Pig snout.

(A pen)

I don't know how to write "pig snout."

Pig snout is spelled...

g, r, o, u, i, n.

(Checking the spelling of the word he's never written)

(Looking up the spelling)

That was absolutely wrong. There's no "u."

That's strange.

Don't blindly trust the internet.

(Si Jin comes to check the answer.)

What is this?

(What is this?)

This is wrong.

(Laughing)

We must've gotten it all wrong.

No, I think we're right.

We'll get it for free.

(Confident)

(Next, they're served a pan of pork belly.)

Okay.

I don't use social media, but...

Yes, take some pictures.

Just to be sure, is this pork?

(Its visual makes them want to take a picture.)

So the first piece, I recommend you try with the sesame oil.

- This is what we have at home...
- Thank you.

And at restaurants.

Please, go ahead. Bon appetit.

Thank you.

How do you say "bon appetit" in Korean?

"Masitge deuseyo."

What?

Slower?

- "Masitge." - "Masitge."

- "Deuseyo." - "Deuseyo."

- "Masitge deuseyo." - "Masitge deuseyo."

(American John Andrew Park's Korean language class)

(Jang Woo finds it funny.)

Enjoy.

(Feeling bitter for no reason)

(Taking a bite of the meat)

- Is it good?
- Yes.

Kimchi and pork are like...

baguette and butter.

(The fundamental combo, pork belly and kimchi)

(They understand right away.)

- This?
- Please, bon appetit.

Thank you.

It looks delicious.

Let's dig in.

(A piece of meat...)

(followed by a piece of kimchi)

(It's so good.)

It's delicious. Slightly spicy.

(Gochujang bulgogi, which has a stronger taste, is here.)

Here you go.

Gochujang bulgogi.

Gochujang bulgogi for Table Three.

- This...
- Where?

I want to give you some extra plate to share.

This is gochujang bulgogi,

which I recommended.

- Perfect.
- I love this dish.

- Thank you.
- Thank you.

(Trying the gochujang bulgogi immediately)

(Amazed)

This is tasty.

The sauce is spicy but good.

- There's no button here.
- What?

My friend went to Korea,

and their restaurants had call buttons...

to summon waiters.

Do you mean this?

No, not that.

(Staring)

(Then what is this?)

(Bell ringing)

(He clearly looks flustered.)

(Caught off guard)

What did you do? That was unnecessary.

I'm sorry.

(Si Jin approaches their table at the sound of the call button.)

I'm sorry, I just wanted to try, so I pressed it.

I'm sorry.

(He finds it funny, and he is avoiding looking at her.)

I thought it was something else. I'm sorry.

(Embarrassed)

Thank you.

(At that time)

(As there are a lot of customers, dishes come in one after another.)

(A pile of dishes)

Put it in there, please.

(He needs to do the dishes quickly.)

(Exceptional speed)

(Actually, he is...)

I've done many part-time jobs before I debuted.

I've worked at a bar in front of a university,

a barbecue restaurant, and so on.

If the dishes are piled up,

I'd wash and dry them quickly.

I have my own rules.

(Part-time Master Si Yoon's dishwashing rules)

It's so narrow.

(He starts by creating some space.)

(He places a bus pan on the floor?)

(The hot pan goes on top of it!)

You stay here.

(He sets up a designated spot for the pan.)

I placed the pan right next to the door.

You can put all the pans there moving forward.

(Now they can just place the pans there.)

Thanks.

(2. Organizing the messy worktable)

(Tidy)

(On the cleared worktable...)

(3. Sorting the dishes into types)

(4. Washing each plate with water)

(Here they go.)

(5. Put them into the dishwasher, and it's done.)

(Not really.)

(Si Yoon is working out a lot today.)

(His muscles are pumped up.)

(Surprised)

It's so clean.

This is amazing.

We just need to clean the cups later.

- Okay.
- And throw away the food waste.

(They're no longer worried about running out of dishes...)

(thanks to Si Yoon.)

(The customers are in the midst of eating.)

I'm not hungry anymore.

I'm quite full, but the food isn't decreasing, is it?

(When they first received the food)

(The food hasn't decreased one bit.)

Still, there's less pork than just now.

It's because they're mixed and scattered all over.

(No.)

(Covering his mouth in shock)

(The two have put down their chopsticks already.)

How's the food?

We keep eating, but the food isn't decreasing.

Is the amount increasing as you eat?

They feel that the amount is increasing as they eat.

So the food isn't decreasing.

Are you going to have fried rice?

Would you like to skip right to having rice?

- Yes.
- Yes? Okay.

One fried rice, but they have quite a bit left.

Can you pack half to go...

- and make fried rice with the rest?
- I got it.

(Jang Woo starts packing first.)

Kimchi tastes good when stir-fried.

So are green onions.

(Treating the customers' food like it's his own)

- Thank you.
- Thank you.

(A pan of pork belly, to go)

(He makes fried rice using delicious ingredients.)

(Staring)

It's huge.

(Shocked)

(Clenching his eyes shut)

It takes ten seconds to become tasty.

Nine, eight,

done.

For four people. It's very heavy.

(Plopping down)

(Restarting their lunch)

(Amazed)

- It's fried rice.
- Okay.

- Bon appetit.
- Thank you.

They're trying to kill us.

(They're trying to kill us.)

Anyway, let's try it.

(Picking at his food using his chopsticks)

It feels a bit like paella. It has squid in it too.

You're right.

(Paella-style fried rice with squid!)

(Pausing)

I'm going to stop eating now. I really had a lot.

At least, you tasted it.

(I'll go to the restroom to go number two.)

(Leaving the spot with heavy steps)

I'm stuffed. It's up to here.

(The remaining three friends are also about to empty their stomachs.)

(Glancing)

Do you want to take it to go?

- Should I divide it into two?
- Sounds good.

That'd be lovely.

(They box up the leftover fried rice again.)

- Box it up?
- Into two containers,

- Okay.
- please.

- I'm dying here.
- There was a lot of meat.

(Returning with noticeably lighter steps)

It's boxed up now.

(Glancing)

(Shaking his head)

(Patting)

Are they for the same table?

They were here for a while, and I don't know whose they are.

(They are also ours.)

Okay. Now, let's pay.

(The young men with full stomachs get up.)

It was really delicious.

Thank you.

(They seemed to be satisfied with their meal.)

(It's time to reveal the answer to the mystery menu.)

(They are very curious.)

(Hilarious)

- What did they write?
- "Peau."

Doesn't "peau" mean the rind?

"Peau" is rind. Yes.

But he went too specific and said it was cheek skin.

Cheek skin?

(Reading the room)

It's a pass.

So, 1 of the 2 are correct.

It's correct.

(Though they wrote cheek skin, )

(it's generously considered correct.)

(Yes!)

(The pig snout is incorrect.)

(They got one right at least.)

(As promised, 1 serving of the pork rind is free.)

Each can pay 30 euros.

If it's 30 euros, it's not bad.

Yes, it's all right.

I can eat the leftovers for days.

I'll eat until Christmas.

- Thank you.
- Thank you so much.

Thank you.

- Thank you.
- Bye.

- Thank you.
- Thank you.

(Sending off the customers with an endless farewell)

Did many people guess the mystery menu right?

Just two.

- Only two people got it right?
- Yes.

There were only two right answers.

Really?

- Is that so?
- Yes.

Many said pig ears or cheeks.

- Ears or cheeks.
- Things like that.

- One said it was pig's feet.
- I see.

(They were less familiar with pork rind than expected.)

I think it's pork ear.

Let's say that it's pork ear.

Pork liver?

It's a pig's tail. You know the one that looks like this?

I think... Is it something like pork shoulder?

It was tasty.

(As various as the answers were, )

(the 3 side ingredients were sold quite well.)

(With the strategy of selling additional side ingredients, )

(pork rind, gochujang bulgogi, and hwajeon, )

(will they be able to escape the bottom spot in sales?)

(Finally, )

(a new menu...)

(of the Single Pan House is here.)

(Pork belly is out.)

(And chicken is in!)

(A pan of stir-fried spicy chicken with cheese is on the move!)

(Single Pan House opens the day ambitiously.)

(However, )

Other places are packed when we are...

(after launching the stir-fried spicy chicken with cheese, )

(their sales take a steep dive.)

It's been improved a bit, but...

(No. Our strategy has failed.)

(An unprecedented announcement to halt the business operations)

(Is the dish the source of the problem?)

(Chef Paik even leaves the spot.)

(What will happen to the Single Pan House...)

(in the midst of its worst failure?)