All language subtitles for Paiks.Les.Miserables.S01E02.1080p.H264.AAC.VIU.WEB-DL-LoveBug [DRAMADAY.me]_track3_[eng]

(Paik's Les Miserables)

(With desperate hearts, )

(people gather here.)

(Get ready!)

(A life-changing project, )

(Paik's Les Miserables)

(And 20 contenders)

(A business survival for 100 days)

(The prelude of the big journey...)

(opens at last.)

The first mission of Les Miserables...

(The first mission: Cutting onions)

(Worried)

(And anticipating)

(Aren't you going to cut it right?)

(Unexpected harsh criticism)

(Chefs feel disappointed...)

(on and on.)

He's doing it most frugally among contenders.

(Contender 15, Yoo Ji Min changes the mood.)

(Anticipation increases.)

(He makes a critical mistake.)

(Yoo Ji Min, go and get treated!)

(The time for evaluation has come.)

(Knocking down the nameplates?)

(What do the 4 nameplates that are knocked down mean?)

Contenders, please come to Studio A now.

(The gate to Studio A opens.)

- It's amazing.
- It has changed.

(Studio A)

(Paik's Les Miserables)

(Studio A)

(The area to make pass and fail decisions, )

(such as the main mission, the result announcement, and so on)

(There, 20 contenders are gathered.)

The first mission of Les Miserables,

the onion-cutting mission's result will be announced.

(The 1st mission, the onion-cutting mission result announcement)

The highest score is A grade,

and the lowest grade is an F grade.

(The lowest grade is an F grade.)

F grade?

F grade.

(The F grade isn't written on the floor.)

There were four tables, and they said there was an F grade.

Then, I thought an F grade might mean getting eliminated.

I think I'm an F grade.

If someone was to get eliminated, that might be me.

I'm afraid.

(Cho Do Yeon)

I thought I was an F grade.

I thought I'd go home without unpacking my bag.

(Yang Kyung Min)

Now,

we'll begin announcing the results.

(Paik's Les Miserables)

(The 5 judges appear again.)

(Very nervous)

(CEO Paik looks serious.)

(Someone's life depends on this announcement.)

You've gone through a lot...

from last evening until now.

People whose names are called...

should come forward, please.

(The studio is filled with tension.)

I'd like to get an A grade, no matter what.

I will take first place, whatever it takes.

Number four.

(Yang Kyung Min)

(A pitcher who was released due to a shoulder injury)

When I joined the professional league...

(His past strengths were a fastball and a slider.)

(His current strengths are grit and quick wit.)

Number 14.

(Son Woo Sung)

(Failed breadwinner with 500,000 dollars in debt)

(Failed breadwinner with 500,000 dollars in debt)

(He's a breadwinner with 500,000 dollars in debt...)

(which was due to a business failure.)

Number 15.

(Yoo Ji Min)

(Youth getting ready for independent living...)

(who wants to open a sashimi restaurant)

(He feels like he started later than others.)

(He tries to make more efforts to live like other people.)

Number 16.

(Joo Hyun Wook)

(With a father with 400,000 dollars in debt)

(His father fell prey to a pyramid scheme...)

(and got into debt of 400,000 dollars.)

(He quit rugby which was his major...)

(and started working at a jjamppong restaurant.)

(The contenders' names are called in a row.)

(What do the four people have in common?)

(Their nameplates were knocked down...)

(during the onion-cutting mission.)

(What fate awaits them?)

(Yang Kyung Min)

I desperately wished I wouldn't get eliminated first.

The grade of the four people whose names were called by me...

and who came forward...

(What are the four peoples' grade?)

Next...

(The next grade is announced.)

(Hong In Taek)

Number two.

(Choi Yoon Seong)

(Glancing)

(Choi Yoon Seong)

He seems to imitate what people next to him are doing.

He saw them?

- He picks things up quickly.
- Yes, he seems so.

Number seven.

(Kim Dong Joon)

He doesn't have major flaws.

His table is pretty neat too.

Number 13.

(Ha Jin Woo)

He puts the knife all the way into the onion though.

He has no skills,

but I can see that he's cutting it with a dogged spirit.

Number 17.

(Oh Gang Tae)

His cutting board is neat.

- He works in a calm manner.
- Yes.

Please come forward.

(What's their grade?)

The four of you received...

B grade.

(Choi Yoon Seong, Kim Dong Joon, Ha Jin Woo, Oh Gang Tae)

(B)

Number six.

(Kim Kook Heon)

Number eight.

(Choi Jeong Hyun)

Number ten.

(Yoo Hyo Deok)

Number 18.

(Lim Young Jun)

The four of you received...

C grade.

(Kim Kook Heon, Choi Jeong Hyun, Yoo Hyo Deok, Lim Young Jun)

(C)

Those who got their names called...

shall move to the table that indicates their grade.

(And...)

(the 4 people whose nameplates were knocked down)

The four people whose names were called and came forward are...

A grade.

(You received an A grade.)

(Puzzled)

Did I really get an A grade?

I survived.

If my daughter watches it later, she'll be happy.

Daddy got an A grade!

(Celebration for getting an A grade)

(The meaning of the nameplates)

In the onion-cutting mission,

rather than the skill aspect of how you cut it nicely,

cleanliness and hygiene were prioritized.

(Evaluation standard 1: Cleanliness and hygiene)

To evaluate whether you know food ingredients are precious,

we looked at how you saved the ingredient in cooking...

(Evaluation standard 2: Willingness to save ingredients)

and made it as a major standard for the evaluation.

(Cleanliness and ingredient retention rate were evaluated.)

(People who satisfied the standards had their nameplates knocked down.)

(It means it's been confirmed that they received an A grade.)

I gave Yang Kyung Min...

a good grade.

It's because when you were cutting,

you tried to cut each piece accurately,

and that touched my heart.

(His attitude touched the chefs' hearts.)

I chose Contender 14.

From the beginning to the end,

he stayed consistent...

and was focused in a calm manner, and I liked that.

Contender 16, Joo Hyun Wook.

You cleaned things up accurately.

I think you took care of your job accurately,

so I gave you an A grade.

Yoo Ji Min,

I kept watching you and scolded you for a couple of times.

Despite an injury...

(Yoo Ji Min!)

(Go and get treated!)

Is it here?

You did things step by step, and that looked awesome.

So I gave you an A grade.

(Ji Min worked hard until the end despite his injury.)

Thank you.

I just felt relieved.

(Youth getting ready for independent living)

(A child whose birth was an inconvenience)

When I was little, what I heard all the time was,

"Things won't work out for you no matter how hard you try."

My starting point was different from other people.

So what I always wanted to hear was,

"You can do it," since I was little.

"You can do it too."

(He feels like he heard that.)

I'm sorry.

(8 contenders left)

As you can suppose, the grades of the eight people...

whose names haven't been called...

are D and F.

Honestly, I predicted I'd be in last place.

I felt everyone was doing better than me.

Number one.

(Seong Hyun Woo, a child abandoned by parents)

(A ring)

(Seong Hyun Woo broke the basic rule of the restaurant business.)

Number three.

(Jeon Dong Jin)

(I need to peel it with my hands.)

(Jeon Dong Jin had no skill in using a knife.)

Number nine.

(Oh Chang Seok, alcoholism)

(Oh Chang Seok was cutting dangerously due to shaking hands.)

(Goodness, that's dangerous for his hands.)

(Remaining contenders' names are called one by one.)

Number 12.

(Cho Do Yeon)

(Cho Do Yeon used a food slicer to cut onions by 3mm.)

(However, using a knife is a basic in the restaurant business.)

(Those who had their names called...)

(and those who are left)

(Which contenders received a D grade?)

You received...

a D grade.

Please go to Station D.

Something was wrong.

(Every spot is taken.)

The four of you whose names haven't been called,

you received...

the lowest grade, an F grade.

Number 19, Kim Hyun Joon.

You said you had an experience in the business for nine years.

But you looked like you were forced, without much energy.

- Number 20, Kwon Hye Sung.
- Yes.

For Kwon Hye Sung, I put a higher standard...

than ordinary people.

You have ten years of experience in the restaurant business.

(You need to push the knife to the end. Speed doesn't matter.)

Look at it and concentrate.

They are not cut properly. Look.

(Inaccurate cutting)

(A wrong habit)

Contender five, Hong In Taek.

You have so many weaknesses.

(A poor understanding of the ingredient)

(Poor hygiene)

(Hong In Taek's understanding of the ingredient was terrible.)

(You need to save the ingredients.)

Contender 11, Kim Jin Woo.

You threw away too much of the onions.

(The lowest ingredient retention rate)

(He's doing the worst thing to do.)

(Kim Jin Woo showed the worst ingredient retention rate.)

Ignorance is not a fault.

So I hope you learn a lot from this opportunity.

Yes, I will.

Is this really the end?

It felt somewhat futile, I may say.

Gosh, I'm in big trouble.

Am I going home now?

Home...

(In despair and silence)

(What fate awaits the F grade?)

Today,

no one gets eliminated.

(An unexpected result)

Taking today's mission as an opportunity,

I hope you think seriously...

about what efforts you need to make...

and work harder after this.

I didn't plan to eliminate anyone on the first day.

It's still the first day.

If someone gets eliminated today, that's so unfair.

That would mean selecting only those with skills,

but that's not the purpose of this show.

Although they haven't held a knife in their hands before,

we want to select people...

who have a will,

an attitude to accept things,

and an ability to apply what they learn to their business.

They need some time.

(A will and an attitude matter, rather than a skill.)

(A: Yang Kyung Min, Son Woo Sung, Yoo Ji Min, Joo Hyun Wook)

(B: Choi Yoon Seong, Kim Dong Joon, Ha Jin Woo, Oh Gang Tae)

(C: Kim Kook Heon, Choi Jeong Hyun, Yoo Hyo Deok, Lim Young Jun)

(D: Seong Hyun Woo, Jeon Dong Jin, Oh Chang Seok, Cho Do Yeon)

(F: Hong In Taek, Kim Jin Woo, Kim Hyun Joon, Kwon Hye Sung)

(Contenders move to the dormitory.)

This place consists of many things.

I expected it, still...

We're like prisoners here.

(The dormitory section)

(The dormitory is divided by their grades.)

Do we have to escape the prison?

I thought I'd sleep on the floor with a blanket on it,

but not on the floor, at least.

(Contenders move to the dormitory according to their grades.)

Our labels are attached here.

These are put on here.

(Their labels are posted next to the doors.)

We have two addicts.

We have two addicts here.

(Gambling addict, Alcoholism)

(Labels of the contenders in the D grade)

"An idol singer?" Are you an idol singer?

Are you an idol singer?

(Kim Kook Heon, failed idol singer)

(Failed idol singer, Vengeance is mine, Gangster Dad, Jobless family)

(Labels of the contenders in the C grade)

We have a single dad and another dad here.

(Immature single dad)

I realized there are many people in this world...

whose life is more miserable than mine.

(Incompetent father of three, My family is a burden to me)

(Failed breadwinner with 500,000 dollars in debt)

(Protective disposition no.9 juvenile thief)

(The contenders stand before the dormitory by the grade.)

- Shall we open it?
- Wait a minute.

(They finally open the door to their dormitory.)

This is not bad.

(How does the dormitory look inside?)

At the end of the day, everyone got the same dormitory.

So I thought we were not differentiated for those things.

It's substandard,

but we can adjust to it.

I should feel thankful for this.

Shall we use this?

It feels a bit like a prison cell.

I guess we get to sleep every night.

We're not here to hang out.

- Is he a Western chef?
- Yes.

- And one who cooks meat.
- A Japanese chef too.

- What's that?
- They were standing in front of us.

We got something.

Something came out here.

Now...

- This is it.
- What is it?

It's a fax machine.

It's an admission guide.

"Welcome everyone who entered Studio 100."

"Welcome everyone who entered Studio 100."

"While you stay here, the rules below..."

I guess we need to keep a log every day.

That's right.

I guess this is very useful,

because it gives me a chance...

to look back on what I do.

You're right.

Do I need to write it now?

Our schedule today might not be over yet.

Do I need to write down the emotions I felt today?

- I was so hurt back there.
- The way they talked.

Let's cheer up.

- Shall we raise our hands?
- Yes.

Let's shout it with a really loud voice.

Let's get the start of this.

- In 1, 2, 3.
- In 1, 2, 3.

- We can do it!
- We can do it!

Earlier, it was...

- Are they the F grade?
- What's wrong with them?

- They're the F grade.
- What are they doing?

(Hearing the shout, Son Woo Sung visits them.)

Why are the ace players here?

Jin Woo, you need to raise your grade.

You have three kids waiting for you at home.

- You will do that.
- Are we supposed to add things?

- Right.
- You will do that.

(Three kids?)

One of the labels said, "Gangster Dad."

I thought that referred to him.

(He looked like he was the Gangster Dad.)

I feel the happiest when I cook.

I'm a father of three, Kim Jin Woo.

(Kim Jin Woo, Incompetent father of three)

My 1st child is an 8th grader,

my 2nd child is a 7th grader,

and my youngest child turned three.

I had my 1st born when I was 20.

After the baby was born,

I didn't have time to think and went to work.

I had to make money, of course, to raise a child.

(The 20-years-old breadwinner's 1st business was fried chicken.)

I said to my mom in a half-crazy state.

"Mother, I really want to do this."

My mother worked at a factory,

and she received her severance pay in advance.

I started the business as I paid back money every day.

I fried chickens with my kid on my back.

(He ran the business while raising up his child.)

After starting the business, it turned out to be tough.

I didn't earn much profit either.

I had a lot of negative thoughts too.

Then I received the notice of enlistment,

so I had to close the business.

(The chicken place was closed.)

After that, Japanese food became popular.

Food such as tendon was popular.

Japanese ramen was popular among people.

So I prepared a business...

on a small scale,

but it might have been the timing...

or a poor preparation. I had to close it.

I wondered what I should do, and the child was growing.

I was ashamed to face my wife.

My father was a dump truck driver.

I told my father, "I will do my best."

I purchased a truck in monthly instalments,

and I've been working hard to pay my debt.

(Then he heard about Paik's Les Miserables.)

I felt my back flush.

I decided to put everything I had if I was selected.

If I could change my life doing the job I loved,

that would be the best opportunity ever.

I felt happy when I ran the restaurant business.

If I could make money from the work that makes me happy,

I think I can put my life into it.

(He accepted the opportunity, resolved to put his life into it.)

That's what I think.

While doing it, I thought so much about my children.

Really?

I thought, "I'm doing this without seeing my children."

(Kim Jin Woo thought of his children during the mission.)

Now I can see that our labels are about our family.

They're all related to the family.

There's a theme.

I'm supporting my mom.

I see.

(My family is a burden to me.)

(What story does this label have?)

Since 1999,

I was raised in an orphanage.

I thought I couldn't escape from the word "orphan."

(The word he thought he couldn't escape from, "orphan")

When I was 12 years old,

I got a call from someone who claimed to be my mom.

When I met her, I cried at first.

I thought, "I have a mom now."

It was a tear of joy.

(However)

I got a call from my acquaintance.

He wasn't someone who'd call me at 4am.

When I got his call, he sent me a link.

He asked, "In Taek, isn't this your mom?"

I saw it while half asleep.

A woman in her 40s...

is assaulting a senior citizen in her 70s on the bus.

The video posted on social media is evoking public indignation.

(The person in the video on the news)

It was my mom.

(So many comments were posted to the video.)

Lots of comments were posted.

(We need to release her identity.)

At that time, I suffered a lot reading those comments.

(People like her shouldn't be allowed to go outside.)

My mother is diagnosed with depression...

(My mother suffered from depression and schizophrenia.)

and schizophrenia.

Those are her diseases.

I receive calls from a police station,

and it's all about my mom and what she does.

I even had this thought.

I rather wish...

she didn't take me from the orphanage.

She could have left me as someone without a mom.

I'm her guardian.

Whenever my mom caused trouble, I needed to get there,

so I couldn't have a proper job.

(My family is a burden to me.)

The situation is still ongoing,

but I want to share happiness with those in the same situation.

You know, a home-style set meal.

(Since then, he has dreamed of cooking a home-style set meal.)

The word "home" in the home-style meal...

can mean the family. It's a meal shared by a family.

(Since then, he has dreamed of cooking a home-style set meal.)

That's what I want to cook.

Only breadwinners are gathered here.

Let's advance to the A grade amicably.

Okay.

I think I should take a nap.

- Lie down and get some sleep.
- Right.

(After the tough first mission is over, )

- My calves ache.
- Tomorrow...

(the contenders take a short break.)

It's because I didn't have peace in my mind.

They're not saying...

It surprised me.

(A siren goes off suddenly.)

(Startled)

(What mission awaits them?)

That surprised me.

Darn it.

- Contenders.
- Yes.

Please leave the dormitory...

and go to the communal space.

Goodness.

- Let's go.
- Okay.

Let's go, Kyung Min.

(Son Woo Sung)

Is something beginning now?

Is the communal space where we were earlier?

I have no idea. Let's go this way.

This is the only way out.

What are we going to do?

(What awaits them?)

- Let's go in.
- I guess it's here.

It's a meal.

(Delighted)

What is it?

(A meal for the contenders who worked hard all night)

(They sit at the tables one by one.)

(CEO Paik appears all of a sudden.)

- Hello.
- Hello.

- Hello.
- Hello.

- Hello.
- Hello.

(The 4 chefs enter together with him.)

(Clapping automatically)

You must be hungry.

- Yes.
- Yes.

Your first mission today was cutting onions.

- Yes.
- Yes.

And we can't just throw away the huge amount of onions.

The chefs here cooked dishes according to their specialties.

I see.

Enjoy the meal as our guests,

and meanwhile,

study what you would have done if you were cooking.

Now, everything is part of training. Do you get it?

- Yes!
- Yes.

The chefs will explain about each dish.

I made Japanese-style curry.

You can get it easily at a restaurant anywhere.

But one made with so many onions must be rare.

(The onions were used as a main ingredient for curry.)

Onions of about 50 servings...

were cooked thoroughly with meat.

(Cooked thoroughly in a pressure cooker)

(As onion's sweetness strengthens when cooked, )

(cooking it with meat gives a deeper savoury taste.)

I cut the meat and put it into curry.

I ground onion and celery...

and boiled them again.

The onions are melted enough not to be felt in your mouth.

(The key is grinding and melting the onions.)

I'm sure the good taste of onion remains, though.

(The recipe reduces the presence and increases the taste of onion.)

(Chef Kim Min Sung's Japanese onion curry)

Please enjoy it and cheer up, guys.

(Chef Kim Min Sung's Japanese onion curry)

(Yum!)

I've never thought we could grind onions like this.

(What's David Lee's onion recipe?)

I wanted to show them there were a variety of ways...

we could use onions.

I added onions to duxelles,

a dish of mushrooms minced and roasted.

(It's a French-style mushroom paste.)

I even added onions to the bourbon cream sauce.

(It's mixed together and boiled down.)

You see the yellow-coloured one.

I used mashed carrots and caramelized onions together,

so the two combined veggies give a high level of taste.

(This is Chef Lee's beef Wellington.)

That's how I interpreted onions...

going with beef Wellington.

Please enjoy it.

(Yang Kyung Min tastes it.)

(He's totally shocked.)

It was so good.

If that were not being filmed,

I'd have leaked the whole plate.

(Trying a bite)

This is crazy!

It's jjajangmyeon cooked with onions that the contenders sliced.

It's called yuseul jjajang.

"Yusel" means shredded meat.

(Yusel means shredded meat.)

It's a type of jjajangmyeon...

with ingredients that are thinly shredded.

Please enjoy it.

(Chef Lim Tae Hoon's yuseul jjajang)

It smells so good!

(Oh, my!)

(This is it!)

(Everyone is enjoying his yuseul jjajang.)

- This is so good, isn't it?
- Indeed. So good.

Here comes desserts.

(Chef Yoon Nam No prepared desserts for them.)

- That's crazy!
- What's that?

Oh, my.

(What desserts has he made?)

I made this ice cream using the onions you guys sliced before.

On the bottom, cacao nips...

and crumble made with onions are placed.

Inside, mousselíne cream made with onions fills the body.

(He put mousselíne cream made with onions on each.)

- You see the black powder?
- Yes.

It's onionskin you guys worked on...

so hard.

(People don't usually use onionskin.)

(His idea gives a thought we should appreciate each ingredient.)

And the cream made with cognac is spread on the bottom.

(The cognac-based cream)

(He put it on the bottom, )

(then here goes the onion ice cream.)

Enjoy it.

This tastes so good. Unbelievable.

I never imagined...

I could use onions like this.

What should we do if we are to make this?

(Through the chefs' dishes, they learn again.)

To sell my food and survive in this market,

I need to think outside the box.

Experts differ from novices in many ways.

I really want to learn this.

(While they strengthen their will once again, )

(the chef's onion dinner slowly comes to an end.)

(The long day ends as their learning grows deep.)

(They also start learning about each other...)

(and share their unfolded stories.)

- You lived in a residential home?
- Yes.

- Where?
- Cheongju.

So you don't know about your parents' whereabouts?

I know, but I don't see them very often.

For me, I don't have any information about my parents.

(Their own stories become a bridge that connects each other.)

Who's "me abandoned in a box?"

That's me.

(Choi Yoon Seong's story)

("Me abandoned in a box")

I'm a student at Sogang University,

majoring in electronic engineering.

And now I'm trying to be independent.

(As soon as being born, )

(he was abandoned in a box and left in a district office.)

I heard a memo...

with my name and birthdate on it was found there...

when I was left in the Geumcheon-gu Office.

(Unidentified)

I was a top-score student...

in elementary school almost every time.

And I maintained that in middle school as well.

(The reason he studied so hard)

The reason I studied so hard was...

to overcome...

reality.

Studying was what I could do.

Specifically, I didn't have feelings of excitement or something...

when I was studying.

But when I saw the notice of this show,

I did have.

The moment I dreamed of joining the restaurant business.

That came from the happiness that food brings.

I see many related TV shows and comics...

through various mediums.

I can tell that people are happy...

when they try my dishes.

That makes me also happy and proud of myself.

(This is the happiness a dish can bring us.)

"Instead of working at a big company,"

"I'd rather run my own company."

I have a dream of running a restaurant business...

like CEO Paik does.

(His dream is to run his own restaurant business.)

So you are alone?

Yes, I don't have my parents.

I used to live in a child welfare institution.

I see.

Does that mean you have no other family members left?

I don't have any.

It must've been very tough.

I didn't have it from the beginning, so it's fine.

I miss my daughter.

It's been only one day though.

Did she go to school?

Is she doing well without me?

I don't have any wish...

except to call my daughter.

My sweetie.

(What is the loving dad, Son Woo Sung's story?)

I'm Son Woo Sung, and I'm in my forties...

with 500,000 dollars in debt.

She's my everything.

I think, without her,

I'd have ended my life a few times already.

(How did you fall into a debt of 500,000 dollars?)

I enlisted in the special forces...

and was dispatched to Iraq.

I enjoyed being in the army, so I wanted to continue.

(In his 20s, he dreamed of being an occupation soldier.)

But when I was serving, I had an anterior,

rear, and inner cruciate ligament injury...

in my left leg.

So I had no choice but to get discharged.

I became disabled officially by the government.

"Would I be..."

"able to have a normal life outside?"

That worried me the most.

(But Son Woo Sung didn't give up.)

I worked as a supplier at Noryangjin Fisheries Market...

who delivered frozen fish to buffets and hotels.

I also delivered rice cakes...

and other ingredients to franchise stores specializing in bingsu.

I had barely slept during those days.

My wife helped me even when she was pregnant...

and about to come due in my truck.

I had slept 1 or 2 hours...

in the truck during work.

Or I tried to get myself up by washing my face in the restroom.

(They were together 20 hours a day in the truck.)

That was my life I remember.

(He tried to have a normal life like others.)

After our baby was born,

I couldn't stay...

outside all day.

At that moment, I thought of opening an Internet cafe.

I borrowed a lot of money to open it.

But because of the coronavirus,

I couldn't hold it up.

My debt started to increase...

and it finally became 500,000 dollars.

(Due to the pandemic, his debt became 500,000 dollars.)

I had no choice but to close it after all.

So now,

I work at construction sites as a day labourer.

That's what I do.

(Son Woo Sung earns a living working as a day labourer.)

As my wife tried...

to help me in the dawn,

she became ill.

So she got an obscure malady, having blisters on her skin.

Still, she's having trouble touching water.

So she's not in a situation to work right now.

I'm the only one that can make money at the moment.

So I think I can say the worst moment is right now.

(They tried their best to live "like the others," but they failed.)

I couldn’t let her enjoy the things everyone else does,

so I feel very sorry for her about this.

(They tried their best to live "like the others" but they failed.)

I think this will probably be the last challenge...

for me try out in the restaurant business.

I will do this with all my might,

with the feeling of grasping at straws.

(Son Woo Sung is lost in thought.)

What do you think the second mission is?

It must be in groups, right?

They wouldn't film during the night, would they?

Would they continue to film in the night?

(The contenders are curious about the next schedule.)

Mr. Idol, please tell us as someone who's experienced.

- What was that?
- Do we shoot at night as well?

Nobody can predict what will happen.

We'd be sleeping like this and four in the morning...

(Advice from someone with experience in survival shows)

That's too much.

(Advice from someone with experience in survival shows)

(The contenders are finishing their day.)

(Everyone is finishing their day in their own ways.)

Good night.

(Tired)

- Good work, everyone.
- See you tomorrow.

(What kind of day will unfold when they open their eyes?)

(1 hour after turning the lights out)

(Siren)

(The sound of the siren waking up the dark night)

- What is that?
- Gosh.

- What is that?
- Gosh.

(Half awake)

Let's get up.

It's time to wake up.

The mission is starting now,

so we ask the contenders to come out of Studio 100.

- You need to wake up.
- What?

We need to get up.

This can't be happening.

This is dreadful.

I repeat.

Shouldn't we go out from there?

- The mission is...
- We should go out from here.

- starting now, - Let's go.

- so we ask the contenders...
- This way.

To come out of Studio 100...

and board the vehicles according to their grades.

- Vehicle?
- They want us to get in the car.

It's tough here.

We all ran at full speed with our slippers on.

- This was for real.
- We're starting all over.

(The contenders are rushing out the door first.)

(They are boarding the vehicles according to their grades.)

They are not easy for sure.

(They are not easy for sure.)

I thought we could get some sleep.

What is this? Is it morning already?

Something felt disconcerting.

(Something felt disconcerting.)

I didn't imagine that they'd wake us up at 10pm.

Should I ask them seriously?

"Why are you doing this?"

Hello.

I was like, "What is this?" And I felt dumbfounded.

To be honest, I don’t even know when I fell asleep.

I lost sense of time a lot since I got here.

So I got out half asleep.

I decided to accept wherever I went.

You can never predict what will happen.

I was shocked.

Where are we going at this time of night?

(They set off without knowing their destination.)

(Where are they heading?)

(Yesan)

What do you think the mission is?

I think it could be somewhere abroad or near the sea.

I think there will be a mission as difficult as yesterday.

I really want to avoid getting an F grade.

If we end up getting an F grade again, that's dangerous, isn't it?

Yes, it is.

I have to do really well.

(I have to do really well.)

We are standing at the edge of a cliff.

We would fall if someone pushed us.

(What mission will determine the survival of the contenders?)

(Yesan)

(Namhae)

It's Namhae.

When I saw the road sign, it said "Namhae."

We're suddenly going to Namhae?

Why are there only two cars?

We couldn't have split up, could we?

- Wouldn't they be ahead of us?
- Right.

We're heading that way.

(The cars are going in different directions.)

I can't even imagine what we'll be doing.

(Where did the A grade and the F grade arrive?)

(Lights that brighten up...)

(the night sea)

(An unidentified fishing boat)

(Neatly placed mysterious equipment)

(What is the next mission?)

(CEO Paik and the two chefs are waiting.)

(Confused, they are trying to figure out what's going on.)

Run.

I think we should run.

Oh, gosh.

The smell.

It's CEO Paik.

(He looks like the Grim Reaper.)

CEO Paik and the chefs are here.

(Son Woo Sung)

We don't have time.

So please put on the gear in front of you.

The chefs were standing there like drill instructors.

Contenders should run towards here, quickly.

Come here, quickly.

(Three teams stand where their names are written.)

You will immediately get changed.

Please dress up right away.

(They start to change without time to get to their senses.)

We don't have time.

So you have to dress up as quickly as possible.

(Cho Do Yeon is helping out his teammate.)

We don't have time. We have to leave quickly.

(Where are they going?)

(The other two teams are changing as well.)

- What is this?
- Quick.

Change quickly.

(The A-grade contenders are putting on their working clothes in haste.)

(Swaying)

You have to put on the pants first and the boots after.

Yes. Put on the pants first.

I was really taken aback.

Not only me but also the people from the same room were flustered.

(Changing completed)

We don't have much time.

So let me explain quickly.

Do you see the boat in front of you?

(A mysterious boat awaits the contenders.)

There was a boat. It was a big boat.

(There was a big boat.)

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

(Fixed shore net fishing: A fishing method that causes fish...)

(to come in after placing a net in a fixed location.)

(Contenders will try out fixed shore net fishing.)

(Contenders will try out fixed shore net fishing.)

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

(A tough fight with the anchovies)

(A hardship unfolds in front of their eyes already.)

(What is the mission on board the boat?)

Today...

You could say this is probably the most important thing in cooking.

It is understanding ingredients.

(Paik Jong Won Project)

(Chapter 2)

(Understanding of Ingredients)

The mission on board the boat is to understand that...

“The ingredients come out after going through such a process,”

and “It may be different from what I’ve known so far.”

If you know the ingredients, you can explain your dishes better.

I want to teach them that understanding the ingredients is...

important when creating a menu.

(If you know the ingredients, you can choose best-selling menus.)

Please get on the boat with the chefs now.

I hope you understand well and learn a lot before you return.

- Yes.
- All right.

Let's board.

(Contenders with solemn looks)

- This way.
- Where?

I can't believe they are taking us like this...

after waking us up in the middle of the night.

(Those in B grade, C grade, and D grade have changed.)

- Let's go, B and C.
- Okay.

(The two teams get on the boat too.)

Be careful. Don't fall down.

We went to the sea and we got on a boat.

We had to work.

Let's go.

(The D grade contenders also get on the boat.)

(The boat moves across the dark sea.)

I'm nervous.

(The contenders are taken to the anchovy fishing boats.)

First, be careful of your safety.

- Yes, sir.
- Yes, sir.

Depending on the catch today,

your fates will be decided.

(What will happen to the contenders out on the sea?)

We'd come back, right?

I'm scared.

I never thought I'd be doing this in my life.

It's scary because it's dark.

It was so dark I couldn't see anything.

It was dark and scary.

If there was the retirement bell next to me,

I think I would have rung it about twice.

I thought I was dead.

When my daughter said she wanted to have or eat something,

I used to tell her, "Wait, I'll head out on a deep-sea fishing vessel."

I used to say that but I didn't think I'd really get on it.

Knowing when and where...

the ingredients you're using come from...

is very important.

I should get this from here in spring...

and there in summer.

Having such knowledge of your own...

would be helpful when running your business.

You should watch it yourself.

But the sea is different...

today, tomorrow, the day after tomorrow, and a month later.

- You catch different fish.
- Right.

Do you know why fish and seafood are interesting?

Think about it. Pork you eat in summer.

Pork you eat in winter.

- There's not much difference.
- Is there a difference?

- No.
- No.

- What about fish?
- There is.

What fish is delicious in winter?

- Japanese amberjack.
- Japanese amberjack.

- Japanese amberjack.
- Do we get mackerels in summer?

- Mackerels are good in winter.
- They're good in winter?

Those with omega-3 are good in winter.

- From fall to winter.
- There are many.

There are many. Hold it well.

(It's becoming noisy on board.)

(What is happening?)

There are so many.

It's full of anchovies.

Hold it well.

Turn off the middle lights.

Turn off the lights at the front.

Turn off the lights at the front. Did you turn them off?

Hey.

You shouldn't have the lights.

Turn off the lights.

- The lights should be turned off.
- Turn all of them off.

You have to turn all of them off.

(The contenders are in complete darkness.)

(The fish gather inside this.)

Shake it with more energy.

One, two, three.

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

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

There.

- One, two, three.
- One, two, three. Shake it.

It's full.

We pulled the net toward the boat.

There were so many anchovies.

There are so many.

(It's full of the silver anchovies.)

Someone could do this.

- I'll do it.
- Who will do it?

Yes. You can do it.

How should I do it?

Step on this so the fish won't come up.

Yes.

One, two, three.

Bring the container.

Be careful.

Hold it.

That's right.

A bit...

Hold it up a little bit.

Hold it up from the side. That's right.

I was in a rush.

I didn't have experience in the restaurant business.

I had to do my best there. More than the other people.

So I kept working.

- What do we call those?
- Anchovies.

This is an anchovy fishing boat.

(The anchovies that were separated from the front...)

(are cooked on the boat.)

Those who will cook the anchovies can come here.

- Who wants to cook the anchovies?
- Me.

Let me go through.

You can stand over there.

- There?
- Yes. Go to the back.

- Okay.
- Stand here.

- Hold it here.
- Yes.

Hold the edges. Don't try to get so much.

Get little by little in one direction.

Like this.

- Do it like this.
- Okay.

- Then you can put it over there.
- I understand.

You can try.

That's right.

One more time.

Right. Okay. That's enough.

- Nice!
- Nice.

You're very good.

- Thank you.
- I should hire you.

Maybe fishing is my thing.

(The anchovies that Choi Yoon Seong brought out)

Is there a reason you boil the anchovies right away?

For the freshness.

(Anchovies are boiled before they die to maintain freshness.)

It's important to know how food comes to the table.

If you see this with your eyes today,

you won't throw away food for a while.

You won't leave food.

You get to know the struggles once you experience it.

The value of ingredients.

Furthermore, the understanding of ingredients.

Look at that.

- They're all fish.
- Look at the anchovies.

It's full.

(They're also catching anchovies.)

(The silver anchovies fill the net.)

Amazing.

Listen to the sound.

Look at that.

It sounds like a waterfall.

(The sound is similar to the sound of a waterfall.)

That's a lot.

(It's a spectacle!)

These are the anchovies we eat.

(These are the anchovies we eat.)

(They pull it up using a crane here.)

(It amazes them.)

I was surprised because it was so big.

I was overwhelmed.

(The classification work starts.)

(The seasonal fish fall out with the anchovies.)

(The seasonal fish fall out with the anchovies.)

This is a large Japanese Spanish mackerel.

That's a large one?

(It's classified as a large one if it's longer than 1m.)

This would be delicious when eaten raw.

(Japanese Spanish mackerel would be tasty when eaten raw now.)

Who wants to go inside?

I'll go!

Go inside.

- Go inside.
- Okay.

- Pick out jellyfish and things.
- Yes, sir.

And... That's not it.

(Yoo Ji Min also joins.)

Separate the other things like jellyfish.

You'll see them.

Get mackerel and Japanese Spanish mackerel out.

Okay.

(It's a huge amount.)

When removing the bones at a sushi restaurant,

I touch fish with bare hands. The intestines too.

I don't have any problem with that.

(Yoo Ji Min goes at it without hesitation.)

(They all join the separation.)

It was hard.

But it could be the last chance.

I had to work like crazy.

Perhaps it was because we were on the same boat with the A grade.

I planned to work hard,

but I didn't want to lose to the A grade.

So I clenched my teeth.

When I saw the A-grade contenders doing this,

I put in twice the effort.

I should put in my best effort.

It's coming.

(The net keeps coming.)

(The fish fall down mercilessly.)

There's a jellyfish.

Get the jellyfish out.

There's a saying, "If you can't avoid it, enjoy it."

Let me just enjoy it if I'll be experiencing it anyway.

Watching the other contenders give it their all,

I felt motivated to push myself further.

Excuse me.

Coming through.

(They've finished hauling in everything.)

- Where should I put this?
- I got it.

Just pour it on top since there's a lot.

- There you go.
- All right.

What?

(The jellyfish are separated from the other fish.)

- Are we good?
- Yes.

- Captain.
- Yes?

Can you give us information about each type of fish?

This is Japanese amberjack.

(Captain)

We eat this a lot in the winter.

(The Japanese amberjack, a winter seasonal fish)

(Japanese amberjack, winter)

(It is a traditional winter fish commonly found...)

(in the eastern and southern coast of Korea.)

No one eats Japanese amberjack in the summer.

- It's summer right now, isn't it?
- Yes!

In the summer, the fish has a higher risk...

of parasitic worms like Anisakis and contains less fat.

Now this is Japanese Spanish mackerel.

(The second fish is Japanese Spanish mackerel!)

(Japanese Spanish mackerel, fall and winter)

(It tastes the best in winter...)

(as it begins to fatten up starting in October.)

- It tastes great when it's grilled.
- Yes, sir.

It's delicious.

This is mackerel.

(Mackerel, a fish commonly found on the dining table)

- It's blue.
- Yes.

It's a mackerel, a blue-backed fish.

- Yes, sir.
- Yes, sir.

It can be eaten raw.

But because it spoils quickly,

it is more commonly...

- braised or grilled.
- I see.

I came across some fish I had never seen before.

It was also fascinating to learn which types of fish...

were considered tasty and which were not.

(Greater amberjack)

(Morning gradually breaks.)

(And the sun starts to rise from the darkness.)

Why are you getting exhausted?

(The contenders are still grappling with the anchovies.)

You got this!

- Let's do this!
- Let's do this!

(With their rallying cry, they keep pushing forward.)

One, two, three!

One, two, three!

One, two, three!

- Nice counting.
- One, two, three!

You all look ready for employment.

- One, two, three!
- One, two, three!

- One, two, three!
- One, two, three!

Okay.

It felt as though everything was wrapping up smoothly.

But a part of me sensed...

that this wouldn't be the end.

I knew there would be something waiting for us.

And that thought made me feel a bit anxious.

(Is catching anchovies all there is to this mission?)

- Good work, everybody.
- Thank you.

- Thank you.
- Thank you.

(They head back to shore after finishing everything.)

I wonder what we'll do next.

- Take a break.
- I don't think that will happen.

(Feeling anxious)

(What awaits them...)

(after they’ve just finished working at sea?)

(Meanwhile)

(Clattering)

(What is this noise?)

(What is CEO Paik doing here?)

(He is cooking noodles?)

(What is the reason for this?)

(Rewinding to 5am)

(CEO Paik began preparing something 3 hours ago.)

(Anchovies?)

(He roasts the anchovies.)

They had a mission the day before...

and barely got any sleep...

before going to the sea to work in the wind.

I wanted to make a hot soup dish for them.

(Paik Jong Won's anchovy noodle soup)

(Paik Jong Won's South Sea Anchovy Noodle Soup)

(Step 1: Place large cuts of vegetables and anchovies...)

(in water and bring to a boil to make the broth.)

(Step 2: Boil with care and love until the broth becomes rich.)

(As he waits for the broth to finish, the sun rises.)

(The onions that haunted the contenders in the last mission)

(He removes the inedible part.)

(And he cuts the onions all the way through.)

(This is the proper way to cut onions.)

(He also prepares various vegetables to enhance the texture and flavour.)

(He removes the broth ingredients...)

(that have been simmering for 2 hours and 30 minutes.)

(Step 3: Boil the broth with the chopped vegetables)

(He also adds eggs.)

(Simple, right?)

(There's still more.)

(He makes his own special sauce.)

(Now he's ready to greet the guests.)

It smells amazing.

This smell...

(What is that?)

I saw CEO Paik working diligently to cook the noodles.

I was shocked.

- Is it for us?
- I bet it's amazing.

(They can almost taste it before even seeing it.)

- Hello.
- This smells amazing.

You're back.

- Hello.
- Hello.

Time to eat.

(They're all excited to taste CEO Paik's noodles.)

(He pours the broth.)

(And he adds his special sauce.)

(A dish that captures the essence of the South Sea)

(South Sea anchovy noodle soup)

It looks delicious.

(Kim Kook Heon)

(At least for today, Mr. Paik is warm-hearted and generous.)

Get in line.

(Get in line.)

(Smiling instinctively)

Thank you.

Thank you.

- Thank you.
- Thank you.

- You worked hard.
- Thank you.

- Bon appetit.
- Bon appetit.

- Enjoy your meal.
- Enjoy your meal.

(They slurp the noodles, wiping away all their fatigue.)

It's delicious.

The eggs.

He must've added pepper to the eggs.

I can see the pepper in the eggs.

(There is pepper speckled throughout the eggs.)

(The noodles taste better because they just finished working.)

That's hot.

CEO Paik served us freshly cooked noodles.

They were incredibly chewy.

The texture was truly exceptional.

You can sit here.

(Slurping)

The noodles are al dente even though he cooked a large batch at once.

That's so refreshing.

(He picks up the bowl and gulps down the soup.)

(The broth is irresistibly good.)

The anchovies are...

I drank the soup, and the flavour of the anchovies...

filled my entire body.

The aroma of the anchovies also lingered.

It was absolutely incredible.

I think I need to get seconds.

- The soup is...
- This is delicious.

(They relish the peaceful moment they haven't had in a while.)

- I want alcohol.
- My fatigue is melting away.

(Scrunching eyebrows in delight)

- Where should I sit?
- You can sit here, CEO Paik.

Over here.

- There's a seat over here.
- You can sit here.

(Chewing)

(Their mealtime nears its end.)

- I'm so full.
- Thank you for the meal.

- Thank you!
- That was delicious!

Thank you.

It wasn't the noodles that were great.

Hunger is the best sauce. Don't you agree?

Weren't you all hungry?

- Yes.
- Yes.

But the noodles were really good.

You all went out to sea to catch anchovies, right?

- Yes.
- Yes, that's right.

That was to help you better understand your ingredients.

How did it make you feel?

It made me realize how much effort goes into...

getting the ingredients to our plates.

Anything else?

I could feel their hard work.

The fishermen's hard work? What else?

(Is this not the answer he wants?)

Even one small anchovy is not earned without effort.

What else?

What else?

(The contenders feel confused.)

The ingredients tasted better when eaten fresh.

What else?

(Why does CEO Paik keep asking for more?)

Why did you all join this show?

To start a business and become successful.

To become restaurant owners.

- You're trying to run a restaurant.
- Yes.

You want to open a restaurant and earn money.

- Yes.
- That's right.

Your responses just now...

(What were their responses like?)

came from a consumer's perspective.

The purpose of today's work...

wasn't just to show you...

- how anchovies were caught.
- Okay.

The ability to incorporate storytelling...

into the ingredients you use

is a valuable asset.

(Storytelling?)

The purpose of this mission was to teach them storytelling.

Knowing your ingredients well...

leads to better explanations of your dishes.

So the important thing is,

it’s not just about making a menu.

It’s about crafting one with a unique story...

only you can tell.

That’s why I sent them on the boats.

(The reason they rode the boats was to discover their own stories.)

Storytelling is the foundation of marketing.

Simply saying "Enjoy" is entirely different...

from saying, "Enjoy. The green onions are from Jindo..."

"because they're currently in season."

Do you notice the difference?

That's what storytelling is. There's not much to it.

But you have to be careful...

because it's different from being intrusive.

I'm not saying you should share everything with your customers.

Don't boast about your knowledge...

by claiming you learned it from me.

If you do, you'll lose all your customers.

Everything about the restaurant...

from the sign, the menu, the posters,

the owner's small talk,

to what customers hear from others.

All of these things...

should work together to spark curiosity.

There's no need to overcomplicate this idea.

Create a story in your mind about your ingredients...

that will captivate your customers.

Find a way to help them understand your dish without overwhelming them.

That is what you should start thinking about.

I have experience and enjoy cooking.

But I stopped doing it some time ago.

I thought this could be an opportunity to get back into it.

But then I realized that wasn't the purpose of this show.

I was reminded that I was here...

to learn how to run a business,

not to learn how to cook.

What he said really resonated with me.

I interpreted it as,

"By knowing your ingredients well, you can elevate their value."

I realized that was the foundation.

He wanted to teach us the basics of running a business.

It became clear we weren't there to focus on the experiences,

but to learn the fundamentals of business management.

Anyway, good work today.

Do you understand what to focus on moving forward?

- Yes.
- Yes.

Let's put our effort into that goal. Good luck.

- Thank you.
- Thank you.

(Namhae anchovy fishing mission complete)

(Chapter 2: Understanding of Ingredients)

(Paik Jong Won Project, Chapter 2-1: Storytelling)

So we will place a high importance...

on storytelling.

I want storytelling to become second nature to them.

If they lack storytelling skills, they should at least...

have a deep understanding of their ingredients.

And if they don't, they should make an effort to learn.

When someone truly thinks about their ingredients,

they can't help...

but want to share that knowledge.

That's the essence of storytelling.

I designed this mission to prompt their reflection on these things.

(Their effort to tell a story will be the criterion.)

(What is the mission that CEO Paik prepared?)

The theme of the second mission will now be revealed.

The second mission is...

a grade-matched team mission,

Creating a Meal From the Sea.

A grade-matched team mission,

(The second mission is finally revealed.)

Creating a Meal From the Sea.

I was looking forward to it.

I knew there would be a team mission,

and it was finally happening.

I saw it as a great opportunity to showcase my skills.

When I heard it would be a team mission,

I knew I couldn't just sit back.

I didn't want to be eliminated.

(A: Yang Kyung Min, Son Woo Sung, Yoo Ji Min, Joo Hyun Wook)

(B: Ha Jin Woo, Choi Yoon Seong, Kim Dong Joon, Oh Gang Tae)

(C: Kim Kook Heon, Choi Jeong Hyun, Lim Young Jun, Yoo Hyo Deok)

(D: Seong Hyun Woo, Jeon Dong Jin, Oh Chang Seok, Cho Do Yeon)

(F: Kim Hyun Joon, Kim Jin Woo, Kwon Hye Sung, Hong In Taek)

It's not that complicated, "Creating a Meal From the Sea."

All you need to do is choose a fish...

from those you caught...

and create a dish...

as if you're opening a restaurant.

(Paik's Les Miserables)

Each team will choose one ingredient from the fish you caught today,

along with shrimp.

(White leg shrimp)

(Gizzard shad)

(Mackerel)

(Japanese Spanish mackerel)

(Silver pomfret)

(Pacific saury)

(Anchovy)

(Squid)

(Red gurnard)

You are going to make something...

that you would likely serve to customers, not judges.

You have until 1pm tomorrow...

to complete the mission, starting now.

This time,

eliminations will take place based on the results.

A team will be eliminated.

(There will be eliminations.)

Do you understand?

- Yes, sir.
- Yes, sir.

I am confident in this mission.

It's my specialty.

We're going to win.

I'll ensure my team receives an A grade.

I believe this will be the mission...

that moves us up to the A grade.

I believe we'll stay at the top.

(5 hours later)

We can discard it. It's too salty.

I say it's too salty.

We should have them try it first.

No, it's too salty.

Okay. We'll decide after they taste it.

- It's too salty.
- We can have it with rice.

(Ongoing disagreements)

(The sound of something breaking?)

(7 hours later)

Why are you being so touchy?

What do you mean? You keep repeating...

- the same thing.
- I just want it to look...

- more abundant.
- That's enough.

- Calm down.
- Should we just split up?

- No.
- Should we just end it all?

(19 hours later)

(A shocking critique)

(What caused the contenders to cry?)

(The atmosphere is tense from the first team mission.)

(This deserves failure.)

(What is this?)

(It's a mackerel.)

(Ingredients that are perfectly fine...)

(turn into food waste once touched by their hands.)

(Overflowing with confidence, lacking desperation)

(Why did you choose to braise it in soy sauce?)

(It's something I'm confident in.)

(It's confidently salty.)

(In their minds, they already own a successful restaurant.)

(Is there even a restaurant that sells fried gizzard shads?)

(No, there isn't.)

(They lack understanding of their ingredients.)

(Learn how to run a business if you want to change your life.)

(Is it from the Yellow Sea?)

(East Sea versus South Sea)

(Is their teamwork already starting to crumble?)

(Did you guys get into an argument?)

(Flustered)

(What are you going to do with the heads?)

(I'm going to fry the heads too.)

(Snorting)

(Criticisms aimed at shaping them into businesspeople)

(Use your brain!)

(I was worried we'd receive a low grade because of me.)

(Nonstop questions...)

(one after another)

(The road to becoming a businessperson is long and rough.)

(Did you do this on purpose?)

This will only lead to failure.

Dramaday.me

(Paik's Les Miserables)