Original subtitles

ROUND 3 YOU ARE MY DESTINY

Hello, everyone.

I am your host of The Table: K-Chef 2026

and a K-food ambassador.

I am Captain Cook!

First of all, I would like to thank all the chefs

for making the long trip to Haeon County.

As you know, Haeon County is

one of Korea's key regions with an unspoiled natural environment,

famous for its lovely weather and beautiful scenery.

The water here is so clear

that the region's home-brewed liquor has been highly regarded nationwide

since the Joseon era.

The beautiful pebble beach that stretches for a whole kilometer

is covered in black pebbles, not sand.

The unique sight is enough to make any visitor gasp in awe.

Located on the border

between South Gyeongsang and South Jeolla Provinces,

Haeon County embodies a blend

of the two regions' geographical, climatic, and cultural key traits.

This gave the region fertile ground for culture and the arts to flourish.

In fact, Haeon County is home to many artists and artisans.

Today's competition is actually being held at a very special place.

This outdoor stage is

in an elementary school with a long history.

You guessed it.

Presenting…

Haeon Elementary School!

This prestigious school

has a long history and countless distinguished alumni.

However, as more people move to cities,

the county's population continues to decline.

I'm sad to inform you

the school will shut down after the next graduation ceremony.

Elementary schools used to be called "national schools"

because every Korean attended one and still does for primary education.

Some might not finish middle or high school,

but almost every Korean finishes elementary school.

You could say an elementary school

is a big part of our lives.

You could even call it destiny.

ROUND 3 YOU ARE MY DESTINY

"You are my destiny."

That is the theme for this round.

Perhaps some of you

have already guessed the mission.

Wait.

Do any of you know the upcoming mission?

Fortunately, it looks like none of you do.

If you catch on too early,

it would discourage our poor crew who worked for days on the themes.

Without further ado, we will reveal the mission.

I trust this theme has kept you in suspense the whole week.

The mission tied to this theme is…

Here it is!

THE PERFECT SPREAD TO PAIR WITH TRADITIONAL KOREAN LIQUOR

Jib on the audience.

Draw a big arc to the right.

Faster.

We have a very special guest joining us tonight.

She is the mastermind behind this program

and a graduate of Haeon Elementary School.

Everyone.

Please welcome

Chairwoman Moon Hae-seon of Pyeongyeon Group!

Give her a big round of applause!

JANG OK-SEON OWNER-CHEF OF ONGOJISIM

A pairing with traditional Korean liquor?

It's such a welcome mission.

At last,

we have a mission that suits Korean cuisine, or K-food.

DID YOU EXPECT THIS?

Did I expect this?

Not at all, to be honest.

It's a difficult theme, for sure.

But globalizing Korean cuisine is a challenge worth pursuing.

To globalize Korean cuisine, we must elevate the food

and find the perfect pairing of dishes with Korean liquor.

Of course, K-food is all the rage all around the world,

but for a nation's cuisine to truly be enjoyed worldwide,

it must be enhanced.

Pairing food with alcohol is one of the required steps.

Alcohol is about more than just getting drunk.

CHA WOO-JIN EXECUTIVE CHEF OF EXCEPTION

A drink served with a meal

can enhance a dish's strengths and compensate for its weaknesses.

The French drink wine, and the Japanese drink sake.

I'd say each country's alcoholic beverage and cuisine

complemented each other.

Pairing food with alcohol.

It wouldn't be a stretch to say that accompaniment

helped improve recipes, alcohol, and even culture.

For that reason, we came up with missions

the likes of which you've never seen before.

Prepare the perfect spread

to pair with Korean traditional liquor, a spread of destiny, if you will.

PARK JE-HYEON OWNER-CHEF OF BINGSAK

Traditional liquor, huh?

Korean traditional liquor.

CHRIS K. HEAD CHEF OF FAMIGLIA

I don't know much about Korean traditional liquor.

I've used Korean black raspberry wine in my cooking a few times.

Additionally, give the street food you enjoyed as teenagers

a luxurious makeover to go with traditional liquor.

YANG JA-RYONG HEAD CHEF OF GOLDEN DRAGON

Street food?

Things like sundae and tteokbokki, right?

Had I known, I would've gone to more Korean snack bars back in the day.

ISABEL DOMINGUEZ HEAD CHEF OF INTEGRAL

I'm just grateful.

I was upset I got eliminated so early.

I'd like to thank

the production crew and other chefs with all my heart

for allowing me to return.

Of course, I'm most grateful to Joshua

for inviting me to join his team.

THE TABLE: K-CHEF 2026 ROUND 3: YOU ARE MY DESTINY

In this round, you have two missions to complete.

Create two dishes that pair well

with traditional liquor produced in this region.

In other words, prepare the perfect spread to go with the drink.

The dishes must be based on street food from your memories.

That is to say, elevate Korean snack food.

So this is Pyeongyeon's training center?

It's in the middle of nowhere.

What a spot.

It looks like a five-star hotel.

Guess they maintain it to high standards.

Looks like it.

They did say they gave us a suite. It's pretty nice.

There's another living room that way.

And we have our own bathrooms.

A whole kitchen too. I'm impressed.

The rooms seem to have the same size and layout.

We'll take the living room and bedrooms on that side.

Shall we check it out?

Yes, Chef.

A lucky charm?

Well…

It's not that.

My birth mom wrapped this scarf around my neck before we parted.

My American adoptive parents

kept it safe all this while.

I don't put that much weight on it.

But I do feel

more at ease…

when I have it out.

Talk to me.

What on earth are you thinking?

You don't know why I'm asking?

Why did you call me?

You should've asked for Chef Park. He has more experience.

Are you even trying to win?

I'd like to hear

the answer too.

You called up a novice who doesn't even know the basics.

What's the plan?

To be honest, I have no clue what to do.

As you know, I'm not a chef.

I don't have the skills, and I know almost nothing.

I'm a total nuisance. That's what I am.

Why on earth did Chris ask me to join him?

They said they'd reveal what liquor to use on the day of the shoot.

That means the selection process is key.

I agree.

The hint we got in our van

likely refers to the traditional liquor.

I even wondered if he's trying to mess with me.

But why would he want to mess with me?

It's either that

or he's sick of competing.

Maybe he wants to go back to the US.

If that's not it either…

Is he insane?

HINT: CANNOT ADDRESS HIS FATHER AS "FATHER"

CANNOT ADDRESS HIS FATHER AS "FATHER"

Does anything come to mind?

Not at all.

That phrase.

Isn't it from The Tale of Hong Gil-dong?

It is.

Hong Gil-dong was an illegitimate son

and had to address his father with his official title.

Does the liquor have something to do with that tale?

Could it?

Should I look up what wines are mentioned in it?

No.

They wouldn't have given us such a one-dimensional hint.

The production crew

isn't that simple-minded.

It's really hard to pair anything with Korean traditional liquor.

Makgeolli goes down smoothly,

but it's fizzy and lacks body.

It goes better with casual dining.

Wines made with medicinal herbs have too strong an aroma.

It almost overpowers the food.

Traditional liquors are mostly yakju, rice wine made with medicinal herbs.

Should we go with a hard liquor then?

What do you think this means?

Sorry. I have no idea at all, Chef.

Oh man…

I only know really strong Chinese liquors.

I'm of no help at all.

This is so frustrating.

Don't you think

Japanese drinks are closer to ours?

-They have their own soju too. -Right.

Park-san.

You're Japanese. You must know all about Japanese drinks.

When it comes to this mission,

you have a much greater advantage than--

I'm not Japanese.

My great-grandfather was taken to Japan during the Japanese colonial period.

My grandfather was born in Japan, and so were my father and I.

I'm fourth-generation Korean-Japanese.

My grandmother is Japanese.

I'm of Korean

and Japanese descent.

In Japan, I was teased for being half-and-half.

I'm a naturalized Korean now,

but people still think I'm half-and-half.

But…

my roots are Korean.

My father always told me

I should never forget

my Korean roots.

How about jeongjong?

I remember seeing my mom offer it during a memorial rite.

It has a light and refreshing flavor.

It would go well with any kind of food.

I think it's a good traditional liquor for this mission.

You want to use Masamune?

What?

You two.

Do you even know Korean cuisine?

I didn't know that jeongjong was a sake

that was popularized under the Japanese colonial period.

I was told it was used for memorial rites,

so I assumed it was traditionally Korean.

Our most important task

is to gain info on this region.

What the specialties are, what ingredients are well-known

and what the locals like to eat.

I think we should look around the markets.

We're by the sea, so we should visit the fish markets too.

We must also tour the snack bars close to the schools.

Remember this.

If any of us make even one small mistake,

both teams get eliminated.

Don't worry.

I won't lose.

A live broadcast?

Yes. A live broadcast.

You want us to go live on Sunday instead of taping the show?

It's not that complicated.

Everything's set up. We just go live instead of taping.

The problem with that is…

we have less than four days to prepare.

Don't you think there's too little time, ma'am?

I'll send over a backup team and a broadcasting team.

What's the matter?

Isn't this an awesome idea?

Ratings, popularity. Everything's on the up.

We can boost all the numbers with one live show!

We'll air the taped episode as planned

then go live with the next installment.

"You Are My Destiny," part two!

I guarantee you that the ratings

will double.

Double!

Double!

Can we adjust the broadcasting schedule in time?

We'll have to drop a few other programs.

-Companies advertising on those shows-- -Listen up, Ms. Seon.

Who would dare complain about my executive decision?

Huh?

That's where it began, apparently.

In the Goryeo era, they produced distilled liquor.

Then came the Joseon era.

The golden age of liquor

-was during the Joseon era… -Chef Park was up to a lot.

Yeah.

I knew he had a traditional liquor sommelier license

but to have a whole channel on the topic…

This is exactly why you should've picked him.

They were called home-brewed liquor.

Each was made with different techniques, and they tasted different too.

Wine wasn't just wine.

It was a tradition and a technique passed down in the family.

There were many different kinds. Soju…

To be honest,

other than soju and makgeolli,

I haven't tried any traditional Korean alcohol.

But those videos got me hooked.

Now I want to know what traditional liquor tastes like.

Right.

Traditional Korean drinks could go surprisingly well with various dishes.

Appetizers, mains, desserts, everything.

I agree.

It's a lovely day.

Why don't we buy some drinks and snacks

and taste-test them on the beach? How's that?

-I'd love that. -Jeez.

Look here.

Are you on a trip?

Are you here on holiday?

I just meant…

If you have time to kill, work on your knife skills.

Don't drag us down during the competition.

Do you even think at all?

That was a bit too harsh.

She's a teammate you must work with.

Tell me what you've got.

What?

Have you poached something?

What about confit? No way you'd know sous vide.

Have you made pasta from scratch before?

How many types of pasta can you name?

Do you know what agar, xanthan gum, or maltodextrin is?

Do you know what I really hate doing?

It's cleaning up after amateurs.

Amateurs who don't know

what they're doing.

I expect you to clean up

your own mess.

Chris K.

If your team so much as makes a mistake in this round

or if we get eliminated because of you two…

I won't let you off lightly.

You're laughing?

"You should

mind your own business."

I watched this film a few days ago, and that line came up.

Pretty amusing, right?

What did you just say?

Keep up the good work then.

That damn punk keeps talking casually.

He's a year younger than me.

The main ingredient is mixed grains.

What makes this liquor special

is the fact that it's distilled after the fermentation.

As a result, the drink is clear and relatively stronger.

How is it?

I like the faint but unique aroma.

-Right? -My gosh.

"Ryu. Smoky."

Have a taste.

The tteokbokki sauce masks the meaty smell effectively.

That explains why kids love to dip the sundae in the sauce.

I looked it up online.

Gwangju's preferred sauce is vinegared gochujang sauce,

Busan's is makjang,

and Jeju's is soy sauce.

Isn't that fun?

How is it?

It's as we thought.

The spicy gochujang and sweet makgeolli don't clash too much.

You're right. They complement each other rather well.

Really?

You're right.

These foods won't go well

with a fancy, dry liquor that isn't makgeolli.

What if we find a way to neutralize the gochujang?

Our task is to reinvent a street food people love.

We can't skip tteokbokki.

It's fine if we're told to cook something to pair with makgeolli.

If not…

Let's go outside.

We could do with a change of scenery.

Chris?

It's beautiful.

It is.

There are many beautiful beaches in South Carolina too,

but not a pebble beach like this.

It's a small beach,

but it's quite unique.

I've never been to a place like this.

I like it.

The pebbles are so pretty.

They're rounded with no sharp edges.

We could use them as decorations.

Chris.

Yes?

I heard you left Korea as a child, like me.

What mental image do you have of the country?

Sorry. That was too vague, wasn't it?

Your food from the first two rounds shocked me a great deal.

Not only were they creative,

but they tasted incredible.

I wondered, "What kind of experience and training

would allow you to create such dishes?"

What about you?

What image do you have

of Korea?

Pink.

Pink?

I'll be back soon.

Stay right here and wait for me.

Okay, Yeong-ho?

Mom.

Yes?

Will we have jjajangmyeon when you get back?

Jjajangmyeon?

Yeah.

I want jjajangmyeon.

And sweet and sour pork too.

Okay. Sure.

I'm so excited.

When I come back,

we can go

have jjajangmyeon together.

And sweet and sour pork.

My mother didn't come back for me.

When the closing time approached,

the manager took me to a nearby police station.

They found a note in my pocket

asking them to take good care of me.

They couldn't find my mother after that.

Parents abandoned their kids a lot in those days.

I grew up wondering

if she didn't come back

because I wanted jjajangmyeon and sweet and sour pork.

Because I wanted something expensive.

Perhaps I shouldn't have said anything.

I shouldn't have asked for anything.

If so,

maybe she would've come back.

They all have such different aromas and tastes.

I just don't get

why supermarkets or convenience stores don't sell these delicious liquors.

They have all kinds of soju and beer.

Right?

They'd be much more approachable if only more retailers picked them up.

As you can see for yourself,

they're not too expensive either.

Of course, there are some fancy limited editions.

"Jehyangju."

That bottle is empty.

We kept it as a souvenir afterwards.

Was this wine discontinued?

Yes.

They closed the whole brewery.

It was too much work for them.

We barely managed to get that one bottle.

We drank the last drop two days ago.

That empty bottle is all we have.

It was a really fine home-brewed liquor

produced by the Hamyang Park clan since the Unified Silla era.

It's a great shame, but it happens a lot in this industry.

I see.

JEHYANGJU

What is this fresh blue-green smell?

Lotus flowers.

The smell of lotus blossoms.

JEHYANGJU

On the left is a distilled liquor we'll release next month.

On the right is a yakju we'll release a week later.

With the distilled liquor, we tried to shed the conventional image

by giving it a clean, fresh taste the younger people prefer.

It's 28% alcohol.

On the right is a yakju

where ginger and bellflower root are added in the fermenting stage.

We at Pyeongyeon F&B have high hopes for this yakju.

According to a poll we conducted ourselves,

people aged between 20 and 49 bought

much less wine and beer in the last year.

But soju and whiskey sales remained the same.

That means consumers are turning away

from wine and beer to other low-alcohol options.

That's why we came up

with the new traditional liquor with 15% alcohol content.

I heard the next mission on The Table: K-Chef 2026

involves Korean traditional liquor.

If this round could center on one of our new releases,

that would be great for PR.

Assuming Ms. Seon is willing to discuss the matter with us, that is.

What if she did?

People will say we used the show to promote our products.

Would that benefit our brand image?

Times have changed.

The consumers are way ahead of us!

-I apologize, ma'am. -I agree wholeheartedly.

I'm sorry, but there's no time to discuss anything with you.

The third round of the main competition

will air live this Sunday.

What?

It'll air live?

What is this lukewarm response?

Did I startle you that much?

Don't you worry.

We shuffled the schedule and negotiated with our sponsors.

What do you mean?

Please, think about it.

Everyone's talking about our show.

Ratings are going up with each episode,

and it's the biggest topic of conversation.

It's our most successful show ever. What should we do about it?

We thank the viewers with an even better show.

No scripts.

Completely unedited and raw!

We show the chefs in action, all live.

Amazing! So fantastic!

Think about it.

This is what the viewers want.

A reality show that feels more real than reality itself.

Why can't we at Pyeongyeon Group

do what ordinary people do every day on social media?

Don't you agree, Chairwoman?

Go on.

Tell me what you're up to.

I'm not up to anything.

Hae-seon.

What people care about

are stories.

Let's not use missions or strategy to drag things out.

Let's show the public what the remaining chefs are really like.

Who knows?

One of them could have a really interesting story.

Personally,

I want to learn more about the two adoptees from the US.

Especially him.

Chris K.

I guess I'm Korean through and through.

I find myself wondering if there is a secret family relationship.

On top of that…

He's handsome too.

He's just my type.

I've explained so many times.

This doesn't taste like authentic Korean food.

It's just something kids would love.

Our mission is to elevate Korean cuisine.

A half-baked fusion dish won't stand a chance.

Chef.

Our task is to refine something we enjoyed as school children.

So I don't think tteokbokki is a bad choice.

Why don't we make soy-sauce-based royal tteokbokki?

That's not enough.

How about adding various toppings to serve it like a fancy sinseonro?

SINSEONRO

That would look impressive and luxurious,

but it won't evoke memories of street food from people's childhood.

Authenticity is important,

but shouldn't we think of the judges who will actually taste our food?

I think we should cook something more accessible

to remind them of their happy childhoods.

You two.

You don't know Korean cuisine.

You just cook what looks Korean.

You mix gochujang, doenjang, and heavy cream,

and season with soy sauce or salted shrimp.

Do you think all that looks Korean is Korean?

Have you ever studied the soul and history behind the food?

What do you think is Korean cuisine?

How much time have you spent thinking about it?

If that's how you feel…

is your royal court cuisine the only real K-food?

What?

What would you call what we cook with our heart and soul?

Is it an American burger?

-Is it a Mexican taco? -Isabel.

Is Eric Clapton's music not blues because he's British?

Because he's not a Black man from the American South?

What about BTS's songs?

Are they American dance pop because they're not traditional Korean?

Is that not K-pop?

-Isabel, enough. -People like us…

We also tirelessly study and examine what true K-food is.

Our restaurants serve the end result of our studies.

If that isn't K-food, what is?

I guess I wouldn't know.

The kitchens

all look the same.

This isn't mine.

She just had to jump out at that instant, huh?

Seriously, that old woman…

It's nothing at all.

So, what are you making over here?

We're working on a mixture of pheasant and seafood broth.

-Pheasant? -It tastes amazing.

It would make an awesome broth for fishcake soup.

You think so?

Not bad.

By the way, have you gotten anywhere?

With The Tale of Hong Gil-dong lead.

This is maddening.

What liquor will they ask us to use?

We need at least a rough idea if we're going to cook anything.

It's frustrating, isn't it?

Don't take it personally.

They have a point too.

I think the crew asked us to work with street food we loved as kids

so that we would come up with something less complicated and more accessible.

Let's go back inside.

Let's go inside and put our heads together, Mother.

No. They keep clashing for some reason.

Any yakju that contains medicinal herbs

should be paired with a dish with a powerful kick.

Each liquor has its distinctive character.

So the liquor we're given to work with will determine which direction we take.

-Right? -Yes.

Who here doesn't know that?

Oh, sorry.

The liquors we tried so far

have a strong aroma of a certain herb or ingredient.

I get the feeling that the alcohol is overpowering the food.

You don't like what I brought back?

That's not what I meant.

Minus is bigger than plus.

Bigger? More of?

You subtract

more than you add?

Take out rather than put in?

Here.

I wrapped the sundae stuffing in a buckwheat crepe, not pig intestines,

coated it in glutinous rice powder, then deep-fried it.

Underneath are radish sprouts stir-fried in cold-pressed sesame oil.

-Gosh. -Goodness.

What's the sauce?

I soaked and ground newly harvested rice to make roux,

reduced it with Korean black raspberry wine,

and then added gelatin to thicken it.

He made a thick sauce rather than a thin one

to keep the fried food from getting soggy.

Where's this sweetness from? It's not honey or sugar.

Dried persimmons from Sangju.

It's so nice.

-It's a taste from our childhood. -Right.

Pretty good.

It's a great idea.

The sweetness of the dried persimmon is familiar,

but it also adds a twist to the flavor.

Is that why?

It feels like home-cooked food. A fancy one at that.

It seems they both like what you prepared, Mother.

They say it's like a mom's home-cooked food.

Something that feels like home.

A home-cooked meal

and a drink to go with it.

Good.

On top of that,

we'll hit them with a scent from the past.

Let's take this round with aroma.

SCORCHED RICE

CORN TEA

We'll go live?

Are you saying this round will be broadcast live?

Yes, that's right.

We'll go live?

For real?

A live broadcast means…

Everything we do will air in real time.

Including every single tiny mistake.

Jesus.

This Sunday's broadcast will be split into two parts.

To be more specific, the actual competition in the second part

will be aired live.

The first part will be an edited version of the teams prepping for the round

and will air at the usual time.

We scheduled the second part as a special two-hour broadcast.

It'll cover the actual cooking competition.

No way.

Why are you doing this?

Why did you suddenly schedule

a special live broadcast?

I'd like you to take it as a sign of the network's enthusiasm.

At the moment, everyone is talking about the show.

We want to surprise the viewers with something they would never expect

to make you and your dishes stand out even more.

Since we're putting you under additional pressure,

we're giving you a special benefit.

Each team received a hint in the van.

You can discuss them with the other teams.

As for those hints…

CANNOT ADDRESS HIS FATHER AS "FATHER"

Minus?

They're about the liquor

that will appear as part of the mission.

I chose the worst day to come by.

The price rises after you sell and drops after you buy.

Such is the fate of a man who can't see into the future.

Just a minute.

What's with this bad energy?

There are evil spirits everywhere.

Hey!

Out!

Get out of here!

Don't they pray to their house guardian or kitchen god?

They need to take better care of their land.

Someone could get badly hurt.

You know this city, right?

"Naples."

-Naples. -Naples.

Naples.

-Naples. -Naples.

Very good. This is a city in Australia.

"Melbourne."

-Melbourne. -Melbourne.

Melbourne.

-Melbourne. -Melbourne.

The O and U connect smoothly.

Melbourne.

-Melbourne. -Melbourne.

Good. One more time. Melbourne.

-Melbourne. -Good.

"Berlin."

Berlin.

But that sounds wrong.

No, it's different from the Korean pronunciation.

It's Berlin.

-Berlin. -Berlin.

One more time. Berlin.

-Berlin. -Berlin.

Perfect.

I used to live here.

"Manhattan."

Manhattan.

Manhattan.

I guess this one is a bit tough.

The accent is on the second syllable.

Manhattan.

Manhattan.

Don't pronounce the T.

Manhattan.

Manhattan.

Yes. Once more.

Manhattan.

-Manhattan. -Manhattan.

Have some confidence. Manhattan.

-Manhattan. -Manhattan.

Yes. Good job, guys. Perfect. High-five.

Up here.

Manhattan.

Let's go back to the top.

A SPECIAL COOKING COMPETITION AT HAEON THE TABLE: K-CHEF 2026

Thank you so much.

Our students almost never get to hear a native speaker speak.

My pronunciation isn't great either.

It was no trouble.

I'm pleased I could be of some help.

You must be so busy.

Thank you again for sparing your time.

-I have to get back inside. -Sure.

Goodbye then.

When did you volunteer as a teacher for the day?

You're so unpredictable.

I came to interview the teachers,

and she suddenly asked for my help.

Interview the teachers? For what?

The judges for this round are graduates of this school.

I thought it would help to know

what they liked and what sells well nearby.

So I came by.

Grandpa!

Come here, quick.

Grandpa. He taught us English today.

His pronunciation is awesome.

It's straight from an American drama.

That's right. You're so cool.

Am I?

You're one of the chefs from Seoul, aren't you?

Yes, that's right, sir.

A chef?

Yes, kids. I'm a chef.

Hey, Chef.

Let's go home.

After you wash up, we can have sliced watermelon.

I bought a watermelon and some ice cream.

Awesome!

Let's hurry, Grandpa.

Will you join us?

I'd love to.

Bye.

We should get back too.

Song?

What is it?

Lotus flowers.

What?

That old gentleman smelled of lotus flowers.

JEHYANGJU

LOTUS-FLOWER-SCENTED JEHYANGJU

MADE WITH RICE FROM HAEON AND TRADITIONAL YEAST

WHAT TO DRINK WHEN AT HAEON: A TRADITIONAL LIQUOR FAN TRIES JEHYANGJU

A WATERY YET FLOWERY SCENT, A DRINK LIKE THE SCENERY…

JEHYANGJU BREWER PARK SEON-WOONG KEEPS THE TRADITION ALIVE

RICE STEAMED WITH MEDICINAL HERBS

I told you this morning.

It needs to sit for half a day.

At least half a day, I said!

What am I to do with a hardened dough?

I apologize, Chef. I'm sorry.

I was getting other ingredients and…

I forgot about the dough.

Of all things to forget about! That's a rookie mistake!

What got into your head?

You seem to think we're on holiday.

Do you know why I chose you and not Michael?

If you can't even do this properly,

pack up and go back to Seoul.

I have no use for a pathetic sous-chef like you.

Chef.

I think…

I think I might…

What?

I'm sorry, Chef.

I keep

losing confidence.

I'm afraid

I'll ruin the competition for you.

You should've

chosen someone other than me.

I'm sorry, Chef.

Is that it?

You…

Is this all you can do?

Get out of my sight.

Right now!

Hey.

Did you have to go that far over one mistake?

We're a team. We're in this together.

We should help each other--

My team can't afford such mistakes.

My team…

doesn't make stupid mistakes.

This isn't your team.

It's our team.

"Our team"?

Listen, Chris K.

You might think

this is some school talent show.

But to me…

it's something I have to give my all to.

It's the reason I exist.

Every single moment, every single dish I make!

Why is it like that for you?

It's just one delicious meal.

It's not about life or death.

What?

Tae-seop.

He didn't deserve to die for what he did that day.

Perhaps…

Perhaps Tae-seop did nothing wrong.

You little…

What did you say?

What did you just say?

I'd like to ask the questions.

Was it really Tae-seop who messed up that day?

Or did he take the fall for someone else?

The fridge was set at 10°C, not 3°C?

Do you know…

what it took to get that ingredient?

Do you know how much work it took?

No one else might know,

but the restaurant's head chef…

would know something.

Is this the place?

Hello?

Is anyone home?

Song. It's too late. Let's come back tomorrow morning.

Is anyone in?

Song.

Darn it.

Excuse me, sir.

Who are you?

We met briefly earlier today.

Those are the last two crates' worth from the last batch I made.

A crate and a half, to be exact.

By the way, what brought you all the way here?

I don't make cheongju anymore.

Why not?

Why did you stop?

JEHYANGJU

Would you like a taste?

Yes, please.

Thank you.

Lotus flowers.

I smell lotus flowers.

The subtle scent I noticed from the empty bottle.

I visited a temple as a child with my dad,

and we walked by a pond covered in lotus flowers.

This is exactly what I smelled that day.

Lotus blossoms.

The smell of my dad.

The scent of this drink

reminds me of my father.

Cheonghyang.

My father mentioned it to me a long time ago.

Cheonghyang.

You don't smell it with your nose.

You feel it in your head.

The scent of wind and air…

that you feel with your whole body.

This liquor.

It has cheonghyang.

The very aroma…

my father told me about.

Who is that man?

Cheonghyang.

You said your father told you about cheonghyang.

Who is he?

Do you know each other?

What are you hiding?

My talisman. No!

You can do it.

-You must do it. -It's the promised time!

I sometimes wonder which script you're working with.

I really wanted to meet you.

Whatever happens…

Please look at the screen.

What is this?

I believe in you, Chris.

Chris!

Subtitle: Jennifer Jean Lim