The member who'll be dismissed from Team Choi Hyun-seok is…
ANNOUNCING THE MEMBER TO BE DISMISSED FROM TEAM CHOI HYUN-SEOK
Ahn You-seong.
Really?
Chef Ahn You-seong,
please make your way to the empty restaurant.
It felt like someone had struck me with a hammer.
I didn't expect for one second that I'd be the one to be dismissed.
They were out to get me.
I voted for Culinary Master Ahn You-seong.
Everyone on our team was essential,
but his role overlapped a little with Chef Jang Ho-joon's.
Auntie Omakase had the role
of making the dried laver that was essential for our dish,
so we had to keep her.
Of course everyone is talented.
But I think Chef Ahn's role in this mission was replaceable.
It was very clear that their team had an anonymous vote.
They seemed resolute in their decisions,
like they were trying hard to keep their votes secret.
The three chefs who were voted to be dismissed from their teams
must now form a team together
and prepare to open a new restaurant.
-From scratch? -You will be given three million won,
and you will have to start afresh
with the restaurant's concept, its menu, and sourcing ingredients.
-Oh damn. -They're in trouble.
It must've driven them out of their minds.
Their morale was low.
They had to create a new menu.
They had no chance.
I was glad that I'd left my team.
I could do what I wanted and what I did best in this new team.
How about this?
Let's cook our best dishes, ones people would absolutely buy
just by reading the name.
He said we should do what we do best,
so we each chose a dish we were most confident in cooking.
I'll make dongpo pork in my original style.
My recipe is pretty good, to be honest.
It's the best-selling dish at my restaurant.
Maybe I'll go with tempura rice bowls?
-That's a good idea. -Yes.
-Should I make mapo tofu? -Mapo tofu?
That's not bad at all.
Let's write down what we're going to make.
Mapo tofu.
Do you think we can add
that it's the dongpo pork featured in Sung Si-kyung's Grab a Bite?
That's good.
Should we write "mapo tofu from Food Travel"?
-I like that. -Which show?
Food Travel.
Food Travel?
-And the tendon? -The tendon?
"The Blue House…"
That's fantastic.
-"The Blue House chef's…" -Tendon?
"…tendon."
The menu suggests a restaurant people would line up for.
All three of us own restaurants people want to come to,
and now we're together.
That's our brand and also our identity.
"The Restaurant Even TV Crews Line Up For."
That's how we named our restaurant.
This is a solid concept.
I like it.
-Let's do this then. -Great.
It's perfect.
All right then.
Let's do this right.
Let's go.
THE DISMISSED TEAM BEGINS SHOPPING
The wrappers don't look pleasant because they're too thick.
It might be better to julienne them.
-I agree. -Shall we try that?
Yes, that looks nicer.
I'll do it.
JULIENNED VERSION
I'm fine slicing. I'll be here for a while anyway.
I misspoke because slicing the wrappers take a very long time.
I sliced for about four or five hours.
We just might have to pull an all-nighter.
At my age, if I don't sleep…
I'd get senile.
Tell me if it's too salty.
It's salty.
I'll buy some more and redo it.
We have more to do since we lost a chef.
-What? -Since we lost a chef…
-Are you feeling flustered? -No, we have more to do.
12 HOURS AND 30 MINUTES BEFORE RESTAURANTS OPEN
Let's prep the vegetables first.
11 HOURS BEFORE RESTAURANTS OPEN
We'll have to redo this one.
9 HOURS 30 MINUTES BEFORE RESTAURANTS OPEN
I'm crushing these peppers like mad.
7 HOURS 30 MINUTES BEFORE RESTAURANTS OPEN
Not even Physical: 100 would be this intense.
5 HOURS 30 MINUTES BEFORE RESTAURANTS OPEN
I'll sleep when I'm dead.
This is so damn exhausting.
My body is melting like butter.
4 HOURS BEFORE RESTAURANTS OPEN
I have to try my best
and do whatever I can.
I'm about to pass out.
This cutting is never-ending.
CURRENT TIME 12:00 PM
We have so much to do.
Man, this is beyond exhausting.
We've reached 50 portions.
My eyelids feel so heavy.
We really don't have much time left.
2 HOURS BEFORE RESTAURANTS OPEN
What happened?
Welcome!
I was so shocked when I heard the news.
-It seems like a lot happened overnight. -Yes.
We think this is a blessing in disguise.
We all wanted to make our signature dishes…
TEAM AHN YOU-SEONG THE RESTAURANT EVEN TV CREWS LINE UP FOR
…and now that we're a team,
each of us can cook what we want.
So we're all energetic even though we haven't slept a wink since yesterday.
So these two were featured in TV shows.
-But this one's the hero here -Yes.
if it's what the presidents liked to eat.
THE BLUE HOUSE MASTER CHEF'S TENDON 22,000 WON
Just look at the tempura.
I can see why the presidents liked this.
Thank you.
This is dongpo pork.
We were going to make it the typical way…
CLASSIC DONGPO PORK 24,000 WON
…but this has no rind.
-You mean it's rindless? -Yes.
-Like rindless pork belly? -That's why it's classic dongpo pork.
Yes, that's why we named it that.
It melts in my mouth.
-These are definitely restaurant quality. -Thank you.
What's next?
This is Sichuan mapo tofu.
It's my favorite
because it was the Cooking Master Boy's first successful dish.
-You mean from the comic book? -Yes.
It's very rich and juicy.
The other restaurants need to get their guard up.
Not just that. This team might actually win.
They just might.
That's right.
It's interesting.
All the other teams built a menu by discussing it together,
so it either fluctuates up or down.
They're either high, middle, or low in price.
But that's not what you guys did.
-Made our signatures. -You put out each of your own.
It could work as an advantage or disadvantage.
-Take a look around. -Right.
If you look at the average price range of these restaurants,
yours is the cheapest.
It's cost-effective, which I'm on board with.
But the problem is,
people might question the dishes if the prices are too low.
You'd need to explain the story or selling point of each dish
if you want to get good results today.
-We're only giving these tips to you -Okay.
-since you're already behind. -Right.
They might have the upper hand because they were on the other teams.
They could quickly figure out the strengths of their former teams,
which could work as an advantage.
TEAM CHOI HYUN-SEOK THE GAZILLIONAIRE'S EXORBITANT DINER
-The mala tastes smooth with the cream. -Yes.
-This… -What's this?
It's gochujang butter.
TEAM EDWARD LEE MISTER JANG'S RESTAURANT
The gochujang butter is delicious.
TEAM TRIPLE STAR TRIPLE CHINESE RESTAURANT
This is truly delicious.
You're pretty much all set.
We can't really distinguish them
based on their culinary skills anymore,
so now we're looking at their business acumen
to see how good they are in business.
This should be fun.
10 MINUTES BEFORE RESTAURANTS OPEN
All right, is everyone ready?
Yes.
Look at that.
I didn't expect a large communal table.
They're sitting like that? I thought they were going to be at tables.
You know? It's only one table.
They'll order at the table.
Last time it was mystery judges,
-but they're actual customers this time. -There may be non-Koreans too.
What if they're wearing masks again?
Customers are very hard people.
And I don't know who's coming.
Is it young people? Is it old people?
Rich people? Not rich?
We have no idea who's coming, so…
They're sitting up there.
I can watch them with this.
They're watching us.
They'll notice everything down to the minuscule details.
It's now time to open the restaurants.
Five…
We need to survive.
Four…
Thank you for all your hard work.
Of course.
Three…
-Let's do this! -Let's do this!
-Two… -We got this!
Let's just do our best.
One.
Customers, please enter.
RESTAURANTS ARE OPEN
I'm excited for the food.
-I'm nervous. -I can't wait.
Welcome!
-Welcome. -Let's go!
Who's coming?
Hello.
-Incredible. -This is awesome.
-Hello. -Hello.
This is so cool.
This is insane.
-This is crazy. -It's huge.
It's heebab!
HEEBAB MUKBANG CREATOR, 1.61M SUBSCRIBERS
Haetnim, your seat's here.
HAETNIM MUKBANG CREATOR, 1.78 SUBSCRIBERS
I want to try the Diner.
That's Lee Kook-joo.
Tei's here too.
That's SangHyuk. I've watched his videos.
Isn't he Andre Rush, the former White House Chef?
His body is stacked.
This set looks amazing.
ROUND 4 CUSTOMERS FOR THE RESTAURANT MISSION
20 FAMOUS MUKBANG CREATORS
-I'm so excited right now. -Me too.
I have no idea who anybody is.
I am curious to see how much food they can actually eat.
It's so good.
No words are needed.
All of them are legendary eaters.
Will they have enough food?
They'll eat loads.
It's over.
These are Mukbang creators.
I'm a big eater too, but they're on another level.
We're screwed.
Should we heat some more rice right now?
We'll need more ingredients.
I just love eating.
-It smells so good. -It's gonna be so good.
This looks great.
The Restaurant Mission.
Today's guests are 20 Mukbang creators.
The 20 Mukbang creators will each receive one million won,
and they can order any dishes of their choice
for 2 hours and 30 minutes of opening hours.
-That's two million for us! -We have two million.
Wow!
-Our strategy worked. -I know.
-We planned it right. -We did.
So this is how it is?
I had regrets.
They're incredibly big eaters,
so we should've charged more.
I think we made a mistake.
One million won for each person.
Our targeting strategy worked perfectly.
Hello, everyone.
Our restaurant is called "The Gazillionaire's Exorbitant Diner."
-Chef Choi Hyun-seok in a diner? -I never pictured that.
We make delicious and familiar dishes that you eat at a diner
but with a luxurious twist so you can have a special experience
-of feeling extremely wealthy. -This is great.
Our first dish is truffle gold cutlets.
36,000 WON
In a diner?
That's too fancy.
Our second dish is lobster mala cream jjamppong.
-That sounds good. -That's right up my alley.
-It has everything delicious. -Exactly.
They're excited for the lobster.
Their strategy worked.
Our third dish is caviar roe bibimbap heaven.
Don't mix it right away, but take a big scoop
and enjoy the caviar and the rice
with the dried laver the great Auntie Omakase cooked.
It'll taste heavenly.
That's too expensive.
I do want to try the caviar though.
BABGUBNAM, MANLI MUKBANG CREATORS
If you feel there isn't enough, please feel free to order more.
Right, since we have a high budget.
YUNO MUKBANG CREATOR
I can see that's their strategy.
MEATCREATOR MEAT-SPECIALIZING CREATOR
We'll cook for your pleasure!
I haven't seen that in a while.
-I love the concept. -It's entertaining.
Our name "Triple Chinese Restaurant"
comes from how our chefs are from Western, Korean, and Chinese cuisine,
and how our menu is comprised of those three cuisines.
Our first dish is mala cream shrimp dim sum.
We thinly sliced spring roll wrappers…
wrapped them around dim sum made of shrimp and lotus root,
deep-fried them,
and then served with mala cream sauce.
-That's the queen of dim sum right there. -Who?
-That's right. -Chef Jung Ji-sun.
Really?
Our second dish is a bao bun you eat with flame-grilled bulgogi
made with premium-grade Korean beef.
It sounds good for the price.
AMIAMI MUKBANG CREATOR
Our third dish is gochujang butter gnocchi with roast chicken
and pickled young summer radish.
-I'm feeling the gnocchi. -Me too.
I like gnocchi, so I want to try this.
We're confident with our dishes, so please don't hesitate to try them.
I can feel his confidence.
He's very relaxed.
Hello, everybody!
-Hello. -Hello.
My name is Chef Edward Lee. I'm from America.
Celebrity chef from America.
We start with jang, Korean condiments.
-So that's why it's "Mister Jang." -I see now.
Like gochujang and ssamjang.
But we travel the world.
So we go to Italy,
we go to America, we go to Europe and Korea,
using jang in a special way.
Our first dish is Mister Jang's ssamjang pasta.
Ssamjang pasta?
13,900 won for pasta is pretty reasonable.
Our second dish is everyone's favorite, steak.
It's gochujang butter steak.
We offer these dishes at a very reasonable price,
-so we definitely recommend -This is a must.
you to try them.
-It's so cheap. -It's actually restaurant-priced.
Then we have assorted jeon with caviar.
26,000 WON
As you can see, our price range
-is half that of the other's. -It's really cheap.
Mister Jang's caviar dish is only 26,000 won.
-That's half the price. -Right, exactly half.
They're overselling it.
Choosing our caviar dish would be the more reasonable option.
We put in more caviar.
Our signature, gochujang butter.
I love you!
It's on fire.
Nice, he's putting on a show.
Women would love that.
ENJOYCOUPLE COUPLE CREATOR, 2.43M SUBSCRIBERS
He's acting differently today.
We should have done that too.
Should we have put on a show?
He usually played a supporting role.
He's the leader of his team after all. It's admirable.
We are a team of chef-owners who make dishes
that even TV crews line up for.
Our first dish is a favorite of former and present presidents
from Kim Dae-jung to Yoon Suk-yeol.
It's called The Blue House Master Chef's Tendon.
Tendon.
A dish worthy for a king.
My signature dish is the classic dongpo pork,
which was featured on Sung Si-kyung's Grab a Bite.
Isn't 24,000 won really cheap for dongpo pork?
-It is. -Right?
My dish today is Cooking Master Boy's mapo tofu.
My restaurant was the first Chinese place featured in Food Travel.
They're each making their own dishes.
-This place is the cheapest. -It is.
-It's the cheapest. -Yeah.
Everyone from the 20 Mukbang creators,
please enjoy the delicious dishes prepared by Korea's best chefs.
RESTAURANTS OPEN FOR BUSINESS
The team that makes the most portions would win this.
They have a high budget, so they'll eat a lot.
Let's have faith in our plan and win with our flavors.
They'll know when they taste ours.
-I think the tendon will be popular. -I think so too.
-You promoted it so well. -Right.
Let's wait for the orders.
-What should we eat first? -What to eat?
We have to start strong.
THE CUSTOMERS MAY ONLY ORDER ONE DISH AT A TIME
-I'm curious about the tendon. -Me too.
Can we just order?
-Can we start ordering now? -I'm so excited.
-Where do I even start? -I know, right?
-What are you eating first? -I'm going to try this first.
I want to try this, actually.
These photos are really good.
SANGHYUK, LIM LALA
PICTURES TAKEN BY THE CHEFS
Mister Jang's has the best photos.
-I agree. -True.
TRIPLE CHINESE RESTAURANT
THE RESTAURANT EVEN TV CREWS LINE UP FOR
THE GAZILLIONAIRE'S EXORBITANT DINER
The caviar roe bibimbap heaven looks a bit too much.
The photo is awful.
TAKING A PHOTO OF THE DISH
It's the most expensive dish, but I don't want to try it.
What would they want to eat first?
I want to try the most delicate dish first,
so I'm thinking of ordering the assorted jeon with caviar.
I ordered the assorted jeon with caviar.
Mister Jang's has the most reasonable prices too.
-Exactly, they're super affordable. -Right.
-Should I try the assorted jeon? -I want to.
I've never tried it.
I'm going for meat first.
I'll go with protein first.
The protein.
TEAM EDWARD LEE GOCHUJANG BUTTER STEAK
Can somebody…
What is all this? Is it for me?
-Is this for real? -Yes.
Okay.
Assorted jeon with caviar.
-Assorted jeon with caviar. -Assorted jeon with caviar.
Assorted jeon with caviar.
Steak, steak.
Steak.
Assorted jeon with caviar.
Oh, shit.
One, two, three, four, five steaks.
-Five steaks and five caviars. -Shit.
They have five steak orders already.
All orders are going to Mister Jang's.
10 OUT OF THE 20 FIRST ORDERS WERE TO "MISTER JANG'S RESTAURANT"
We have delicious food and our food isn't too heavy,
so they can order a lot of it.
So hopefully, even though our menu prices are
a little cheap,
they can order many times.
Should I go with the lobster or Mister Jang's first?
-It's always lobster for you. -You have to go with lobster.
I can go with what I crave right now, right?
TEAM CHOI HYUN-SEOK LOBSTER CREAM JJAMPPONG
All right.
Mala jjamppong.
-Okay. -Mala jjamppong.
I think I'm their first order.
All right.
Okay.
Wow, that was quick.
-They're done with the lobster already. -Already?
-That's mine. -What is it?
That was fast.
-It's important to be speedy. -Of course.
Lobster for number 17.
-I think it's mine. -It's coming.
Yours came out so quickly.
THE LOBSTER MALA CREAM JJAMPPONG IS SERVED IN 2 MINUTES
Look at this incredible plating.
LOBSTER MALA CREAM JJAMPPONG 42,000 WON
That's the power of prep, the preparation.
We cut the ingredients
and pre-cook them
to minimize the time before serving as much as possible.
If you prep well and create a structured system,
all dishes can be served in one and a half to two minutes.
Our dishes were set in that way so we could serve them endlessly.
Look at this incredible plating.
-Looks amazing. -It looks like something from your videos.
What is it? It's the lobster.
Let me put on my gloves.
Show me how you crack the lobster.
So that's how they presented the lobster.
This is awesome.
It's easy to eat.
That looks so delicious.
How does the lobster taste?
It's very plump.
-Is it delicious? -Yes.
-It's really plump and moist. -Oh yeah?
Serving the dishes quickly is important.
-I want to eat it now that I see it. -Eat, then order, eat, then order.
-It needs to be quick. -They're really quick.
SON MIN-SOO, KIM DONG-EUN
She looks like she's really enjoying it.
You can tell from her face. You can't help but try that.
-It's delicate. -Is it?
The flavors?
It's super delicate.
It's amazing.
It has a lot of seafood too.
Numbers 18 and 6.
Let's get the dishes out and the plates back in quickly
-to get more orders going. -Okay.
-I chose the dongpo pork. -You did?
I think the safest choice would be
"The Restaurant Even TV Crews Line Up For."
All three menus would be above average.
-Above average? -Yes.
But when you think about it, it could mean they're a bit standard too.
The other restaurants have a fusion vibe,
-Right. -but their dishes are simple.
-Hello! -The dongpo pork is here.
Thank you so much.
It looks delicious, as expected.
Seeing that makes me want to eat it too.
I can't help it because it smells so great.
CLASSIC DONGPO PORK 24,000 WON
The meat is cooked really well.
It's nicely cooked.
-Is it good? -It's good.
-Really? -It's really delicious.
It's very well-balanced.
Is the meat itself good?
-The meat itself is great. -Yes.
And this rich Chinese-style soy sauce has a nice aroma.
Your tendon is here.
TEAM AHN YOU-SEONG THE MASTER CHEF'S TENDON
Look at the tendon.
It looks incredible.
This is the crispest tempura I've ever tasted.
THE BLUE HOUSE MASTER CHEF'S TENDON 22,000 WON
It's unbelievable.
It's not your regular tempura.
-Thank you so much. -Thank you.
TEAM EDWARD LEE ASSORTED KOREAN JEON WITH CAVIAR
26,000 WON
It's so delicious.
Wipe your mouth.
The spring greens are really fragrant.
This is insanely good.
-Really? -Yes, you should definitely try it.
The dishes that are ordered first would have the upper hand
because first impressions usually last longer.
They're more likely to get additional orders.
They're just getting started.
I'm curious to see just how much they'll eat.
We're not getting any orders.
Did they all make their first orders?
Yes, I think so.
ALL FIRST ORDERS HAVE BEEN MADE
SALES AFTER THE FIRST ROUND OF ORDERS
MISTER JANG'S: 300,000 WON EXORBITANT DINER: 222,000 WON
TV CREWS: 92,000 WON TRIPLE CHINESE: 0 WON
Maybe they're not used to the ordering system yet.
What should we do?
Of course I was anxious.
That frustration you feel when you're running a business
and there aren't any customers is simply indescribable.
And I was feeling that here.
They're getting orders out over there.
This is annoying.
-What would the mala cream shrimp be like? -I know, right?
I'll try the dim sum.
-One dim sum. -One dim sum.
-One more dim sum. -Another dim sum.
It looks great, so I'm sure we'll get more orders.
Let's plate it as nicely as possible.
We'll grab everyone's attention with the plating.
I was confident
because I knew my teammates were very talented
and that we wouldn't fall behind in terms of flavor.
Okay.
Number 10.
-What number? -Hello, it's 10.
That's me.
-Hello. -Hello.
-Do you know who I am? -Yes.
-Chef Jung Ji-sun. -Hello.
It's a dim sum made by the queen of dim sum.
-You should all try it. -Okay.
Thank you.
These are spring roll wrappers
-wrapped around shrimp and lotus root. -It's pretty.
It's not your ordinary dim sum.
That's right, you can only try it here.
It's visually very appealing.
-It looks so good. -It's bigger than I thought.
It's easy on the eyes too.
MALA CREAM SHRIMP DIM SUM 24,000 WON
I'll dip it in the mala sauce.
It's so delicious.
This is super crispy.
This is good too.
-Is it? -Yes.
The mala's not too strong.
That'll be my fifth order.
My next order will be the dim sum.
I'm ordering the dim sum next too since it's made by the queen of dim sum.
I'm curious about the dim sum too.
One more dim sum.
Okay.
That's a total of two dim sum.
-Yes. -Total three now.
Nice.
BABGUBNAM
The dim sum is great.
-It's insane. -It's amazing.
It's deep-fried, right?
-This? -Yes.
This is…
It's very fresh and has a nice texture.
I think these are spring roll wrappers.
Spring roll?
We sliced spring roll wrappers very thinly
to make them look and taste even better.
Then we blended some shrimp
and rolled it in to balls with lotus root,
stuck on the spring roll wrappers, deep-fried them,
and served them with a cream sauce made with mala.
The dim sum is amazing,
-and I'm not even good with mala. -Me neither.
-It's so delicious. -Isn't it?
The sauce is subtle.
-This is amazing. -Not one thing overpowers the dish.
-Everything is subtly in harmony, -Right.
which is difficult to achieve.
This subtle aroma of spring onions too.
It's incredibly well-balanced.
We should use the crunchy white parts instead of just the green parts
and sprinkle it as garnish on top.
The dim sum is the best so far.
Try the dongpo pork.
This thin stuff has a pleasant and crunchy texture.
-The shrimp was great. -Right?
How much is this?
I'd pay 24,000 won for this.
This dim sum is out of this world.
-Isn't it? -Yes, it goes so well with the mala sauce.
If the Triple Chinese Restaurant team had a restaurant outside,
I'd honestly go and eat there.
-That's how much I like this. -Right.
Four dim sums in total.
Four, got it.
I think that's going to sell the most.
-I agree. -Yes.
TRIPLE CHINESE RESTAURANT 276,000 WON
-Mine's here. -Here's your lobster cream mala jjamppong.
Please enjoy.
Oh my god.
Isn't 42,000 won reasonable for this?
How big is the lobster?
-It's huge. -It's half a lobster.
Here is your lobster mala jjamppong.
-Please enjoy. -Thank you.
I totally recommend the mala jjamppong.
I'm definitely trying the jjamppong.
My goodness, this looks too good to eat.
See all that spices, the broth sucked in all of the noodles?
Those pepper tones. Pepper notes.
One lobster cream jjamppong.
There's one more mala jjamppong.
One more jjamppong.
Having half a lobster on top certainly makes an impression.
But they'll judge it by its taste.
But this is still jjamppong.
Do you think you'd pay 42,000 won for this in the real world?
-In the real world? -I don't think I would.
-I actually think it's worth the price. -You do?
-It has half a lobster. -Yeah.
There's other meat in it too.
The lobster alone is worth 42,000 won.
I think the food itself
at the Gazillionaire's Exorbitant Diner is delicious,
but I wouldn't visit it often because of the price.
-It's too expensive. -I'd look at the prices
-and wouldn't even go inside. -Right.
I ordered the tendon a while ago, but it's not here.
It took a while for me too.
The tendon is taking a while.
-It's not coming. -It takes a while.
The tendon is taking a while.
One more tendon.
Another tendon.
We need six tendon.
Six tendon.
-How many is that now? -We need five more.
Number six.
The tendon is lagging a bit.
It's taking quite a while.
I need it to come so I can order the next dish.
-She's angry. -This is bad.
-This isn't done, is it? -No.
I just have to fry the eggplant.
It'd take at least ten minutes
to fry all the tempura for the tendon.
-One mala jjamppong. -Okay.
One-minute countdown. Let's go.
We're ten seconds late.
Are these tendon orders done?
-Sorry? -Are these served?
Aren't we still working on those three?
Aren't these the ones I put aside?
These…
What?
These are already done.
-If they're done… -You should ask. Aren't they out now?
Were the three tendon orders sent out?
What are these then?
Weren't these three done already?
I'm not sure.
Aren't these the ones you're preparing now?
I have three ready to be served.
Then we're on standby.
-Take them. -I have to check the number.
-Number 14. -No, it's 16 first.
Isn't it 16 now?
No, it's 14.
-Is this done? Then take it out. -Yes.
There's conflict over there.
-Just as we suspected. -Exactly.
Do we need to serve three tendon?
No, three were served and we need two more.
Two, then.
I was just at this table, and they already had their tendon.
What about this one?
Could you please check if number five got their tendon already?
-Number five. -All three, actually.
Could you do that for me?
Damn it.
I told you to get rid of the order ticket once the order's out.
Frankly speaking,
I wouldn't say our teamwork was good.
Is heebab's tendon ready yet?
It's ready.
-The spring onion. -Hang on.
-Bring the spring onions here. -Okay.
-Hello. -Thank you.
-Enjoy. -Do I just eat it like this?
-Taste it one by one, -Okay.
-then enjoy it with the rice. -Thank you.
Please enjoy.
The shrimp tempura.
The tempura is really tender.
All three are ready to be served.
Excuse me.
-Sorry it took so long. -My tendon. Thank you.
Sorry it took so long.
-Thank you. -Here's your tendon.
-Please enjoy. -Thank you.
Let me help.
I don't have much to do anyway.
There aren't any orders.
Why is no one ordering?
MISTER JANG'S RESTAURANT HAD A RUSH OF ORDERS IN THE BEGINNING
-One, two, three, four, five steaks. -Five steaks and five caviars.
We need to sell our dishes.
We need to sell the steaks.
TEAM EDWARD LEE GOCHUJANG BUTTER STEAK
I'm done eating this.
TEAM EDWARD LEE GOCHUJANG BUTTER STEAK
This isn't…
TEAM EDWARD LEE GOCHUJANG BUTTER STEAK
I see some leftovers.
What is it?
MISTER JANG'S RESTAURANT
No Mukbang creator
would leave any leftovers.
No, not in most cases.
The meat is too tough.
I don't think they chose the right cut.
It's too tough.
It was marinated well,
and the sauce is good.
The sauce is good and the seasoning is good,
but the meat's too tough.
The sauce and the butter are really good.
-The steak is a bit tough for me. -It's tough.
They didn't consider our preferred degrees of doneness.
I usually like medium rare,
-but this is well done. -I see.
One of them said the beef is a little bit tough.
Okay.
I was listening in, so I told Chef Edward right away
that we had to fix the issue.
This is a very difficult challenge for me.
I don't really go shopping in Korea for food,
so even the beef was just different from what I'm used to.
I looked at the meat and I said, "This is not the right beef."
What I received was a roast,
which is something that you bake in the oven for a long time.
-Quick question. -Yes?
Can we get more steak?
-Beef? -Yeah.
I don't want that beef anyway.
Look at it. It's so fatty.
But we don't have enough money.
We can't return this and get new steak at midnight.
We wouldn't have time to do that, and all the markets are closed.
I can't get new steak.
-Let's organize for a couple of minutes. -Yeah.
You have two choices.
You know, you can sort of give up,
or you can get up and just fight until the end.
Okay, let's change dishes.
I changed how I cooked the steak.
I cooked it as gently in the butter as I could
to make it at least a little tender.
And then I cut the steak thinner so it'd be more tender.
You know, at the end of the day, it's my responsibility.
I'm the team leader,
so no matter what happens, you know, I have to accept responsibility.
Okay. Eighteen.
Great, thank you.
It's different from before. It looks more legitimate now.
Please be delicious.
I came for the meat.
I'll see you take your first bite
and decide if I'll order it or not.
It cuts differently too.
Does it?
If it's good, I'll order it.
Please be good.
-Is it different now? -The sauce is the same,
but the texture of the beef is by far the most tender.
-Really? -Yes.
-Shall we give it a go? -Okay.
-Is it tender? -I like it. It's tender.
I want that too.
TEAM EDWARD LEE GOCHUJANG BUTTER STEAK
So we just changed a little bit of the steak and then we came back.
We sold a lot more steak after that.
It's a lot better now.
Yes, the texture's improved a lot.
How is it? Is it tender?
It's delicious.
These chefs like ssamjang.
This tastes like it too.
-That's their concept. -Oh, it's gochujang.
It's gochujang, ssamjang, all that stuff.
MISTER JANG'S RESTAURANT 637,300 WON
How restaurants handle a crisis is important.
Yes, that's most important.
There's a higher chance of success.
They have to analyze why the customer didn't finish their dish.
They can only win
if they make people order the same dish again.
Hold on.
Chef Jung Ji-sun is going over and taking a look at the leftovers.
She's the only chef who's checked on the leftovers.
She looks at the leftovers
and contemplates what the issue is.
All right.
-I think we need more sauce. -More?
-Is this good? -Yes.
Okay.
Do you see leftovers?
Not a lot. There's some here.
This one piece.
The number of customers isn't what matters.
It's all about if they'd visit again.
What's important today is if they'd reorder the same dish.
When these judges start to reorder dishes they've eaten,
I think the first dish they reorder
-will win this competition. -The first one?
Yes, the first dish they reorder.
I agree.
THE RESTAURANT WITH THE MOST REORDERS WILL WIN
TEAM TRIPLE STAR MALA CREAM DIM SUM
-The sauce is awesome. -It's insane.
-I'm keeping track of the dishes -Right.
that I want to order again.
One more dim sum.
Isn't it amazing?
This was the first dish I ordered twice.
It's so good that my nose is running.
Did you reorder it? I'm going to.
-I did. -This is amazing.
It's really delicious.
Excuse me.
-Thank you. -Do you like it?
-It's my second order. -Really? Thank you.
-It's so good. -Please order more.
-And it's quick too. -That's right.
-It's fast. -It's so speedy.
He ordered the mala cream dim sum the first round.
-And he ordered it again just now. -I see.
FIRST ORDER, SECOND ORDER
It's not all of them,
but a lot of the customers ordered Team Triple Star's mala cream dish.
Yes, I see that.
DIM SUM
We're making them order as many as possible
to get our reorder rates up.
TEI'S 3RD MALA CREAM DIM SUM
ANDRE RUSH'S 3RD MALA CREAM DIM SUM
SANGHYUK'S 7TH MALA CREAM DIM SUM
The dim sum was the best.
I've never had dim sum this good before.
-The dim sum is really good. -Seriously.
Everyone's raving about the dim sum.
It's really, really delicious.
It's one of the best dim sum I've ever tasted
-in my entire life. -It's that good?
TRIPLE CHINESE RESTAURANT 1,552,000 WON
Everyone seems to be ordering what heebab's eating.
You're right. What's she into now?
It's the caviar.
Isn't it the roe bibimbap?
Yes, she has the roe bibimbap bowl.
The roe bibimbap is good.
HEEBAB'S 6TH CAVIAR ROE BIBIMBAP HEAVEN
If I could eat only one more dish now…
You can stop eating.
I'd choose the roe bibimbap.
It's light, and it makes you want more.
CAVIAR ROE BIBIMBAP HEAVEN 58,000 WON
This is incredible.
Am I not understanding this dish?
-That's the honest response. -It is.
Everyone either loves or hates the roe bibimbap.
If it weren't for the price, I'd keep eating this.
I wouldn't eat it even if it were 10,000 won.
-Really? -I'm sure there are others like her.
She doesn't enjoy the seafood taste.
The best part about this dish is the dried laver.
This dried laver is delicious.
Seriously, try it.
It is good.
I wanted some sesame oil,
-but this does the job. -Exactly.
This dried laver
feels a bit like…
a mother embracing her troublemaker kid.
Seriously, it's embracing everything.
The dried laver is worth like 35,000 won
of the 50-something thousand won.
The dried laver is insane.
Their best dish is the dried laver.
I'm sad to see all the dried laver disappear.
-You're sad to see it disappear? -I'm sad it's nearly gone.
People are ordering this for your dried laver.
Really?
The dried laver is all the rage.
-This dried laver is insane. -Really?
-Hello. -Hello.
This is the dried laver I cooked myself.
-The dried laver master? -You're the dried laver master?
-Yes, I am. -It's so good.
-Please order more. -It's really delicious.
It's cooked with Korean perilla and sesame oil.
-How is it this good? -I pan-fried it all myself.
-You mixed perilla and sesame oil? -Yes.
-Just those two? -Yes.
I suggested that we cook our own dried laver,
and everyone said it was a great idea.
So I marinated and cooked the dried laver.
I had to make it look neat as I cooked it,
so I took extra care with each one, and time just flew by.
I marinated and cooked it one by one.
It's so delicious.
-Please order again. -For sure.
Blending the oils was masterful work.
But they can't just order the dried laver.
I wouldn't eat this without the dried laver.
-I don't think I would. -But there is.
-That's why you're eating it? -Yes, exactly.
I understand now.
-I'm paying for the dried laver. -Even so, it's too expensive.
-58,000 is still too expensive? -It's still too much.
I think so too.
You have 30 minutes until final orders.
We will now inform each team of their current sales rankings.
The members of the first-place team will all survive,
and the members of the last-place team will all be eliminated.
Oh my god.
I don't think we're in last place.
-We won't be in last place. -I don't think so either.
CURRENT RANKINGS SHOWN (SALES FIGURES NOT REVEALED)
-What happened? -What is it?
Our diner was in first place.
CURRENT 1ST PLACE: "THE GAZILLIONAIRE'S EXORBITANT DINER"
Of course we were the first place.
I didn't even get excited
when I saw the rankings since it was what I expected.
We successfully targeted the customers.
Chef Choi planned it all brilliantly.
It's not over yet.
-Let's focus. -Okay.
-We'll work harder. -Yes, Chef.
-What is it? -Let me see.
CURRENT 2ND PLACE: "TRIPLE CHINESE RESTAURANT"
I saw it coming. I was right.
We're going to win, no matter what.
What are we?
We're in third place.
-Third place? -Yes, in the middle.
Third place.
The number of how we are…
Now we're fourth.
No, really?
CURRENT 4TH PLACE: "MISTER JANG'S RESTAURANT"
The current sales difference between the third and fourth places is
50,000 won.
Oh my.
We don't know their ranks though.
Oh no.
A couple of orders from us will make the difference.
It's only a matter of one or two dishes.
Oh my goodness.
Chef, it's only a 50,000-won difference.
We should go out there.
So that's not much.
We have to fight until the very end
because it's only two orders, three orders.
We can do this.
We could lose by one or two orders.
We don't know that yet.
The current sales difference between the third and fourth places is…
-16,000 won. -Oh dear.
Goodness.
What the heck?
TEAM EDWARD LEE GOCHUJANG BUTTER STEAK
One steak.
SALES DIFFERENCE BETWEEN THE THIRD AND FOURTH PLACES: 16,000 WON
My goodness!
It's gotten closer.
Someone order one more dish.
Why is this so intense?
My head's spinning.
-We can do this. -Yes.
Our last chance. We deserve this last chance.
We have to sell.
But how do we sell?
What strategy do we use?
I think we should change the plan.
Perhaps change the recipe.
Or serve the dish with some caviar.
The pasta comes with caviar from now on.
-I got free caviar. -Seriously?
We were desperate, so to speak.
So we went all out.
The dish has changed a bit since the beginning, right?
We kept tasting the sauce and adapting to customer feedback.
-Of course. -I knew it.
Apparently, the ssamjang pasta is better now.
-Is that so? -Yes.
I'll have to try it again then.
-You're making one pasta? -Yes.
-Okay, I got another one. -One more pasta?
-Yes. -Okay.
One more pasta.
Yes, sir.
We had to up our game, so I went running out there.
-This is freshly fried. -Thank you.
-I'll take more orders. -One more tendon, please.
-Okay, with shrimp? -Yes.
Three tendons in total.
Okay, thank you!
One more tendon.
Four in total, thank you!
You have 15 minutes left.
It's more of a battle to avoid last place than to win first place.
Keep it up! We don't have much time left!
I'm getting full.
-I was going to try one more dish-- -For me, it was this one.
Order the one dish you enjoyed the most.
We have an order.
-What is it? -Yes, thank you!
-Thank you! -Thank you!
One more caviar.
We're on it.
-Here's the assorted jeon. -Thank you.
The four of us just had to sell one dish each.
We had to put all our efforts in.
There are only three of them.
We are immortal like phoenixes.
It's not over until it's over.
Of course not.
You have five minutes remaining until closing time.
-Oh my god. -Already?
Mukbang creators, please make your final orders.
What should I eat last?
-One more dim sum. -One more dim sum.
Two.
Are there two in?
We have five minutes to get our orders out.
We get eliminated if we're in fourth place.
Should we make it?
-Let's make the jeon. -Okay.
The restaurants are now closing.
Five,
four,
three,
two,
one.
Thank you!
The restaurants are now closed.
-Thank you! -Well done!
Thank you to all of the 20 Mukbang creators.
-Thank you! -Thank you!
RESTAURANTS CLOSED
-Thank you for the meal! -Thank you for the meal.
CULINARY CLASS WARS
The Gazillionaire's Exorbitant Diner was brilliantly delicious,
especially the lobster cream jjamppong.
Eating lobster at that price was great, and the soup was delicious too.
I ordered the caviar albap heaven multiple times.
The roe popped in my mouth with each bite,
and the dried laver went well together too.
I really enjoyed it.
All of our dishes did really well.
It went perfectly.
The mala dim sum from Triple Chinese Restaurant
nailed the look, the aroma, the flavor, and the texture.
It was the best.
I loved the texture and sound the shrimp inside made as I chewed it.
We kept our cool and did the best.
The pasta with ssamjang inside from Mister Jang's Restaurant.
I think they tried to mix Western and Korean cuisine,
and I loved that they tried something new.
The assorted jeon with caviar on top was truly delicious.
I was sure we wouldn't get eliminated.
The Blue House chef's tendon was the most memorable for me.
I could tell from the tempura and the rice
that this dish had mastered the fundamentals.
From everything I've eaten today,
I liked the mapo tofu the most.
As soon as I took a bite, I knew it was the one.
I have no regrets at all.
WHAT ARE THE FINAL RESULTS OF THE RESTAURANT MISSION?
The Top Eight Cook-off,
the Restaurant Mission is now over.
The team with the most sales wins,
and everyone in the team will survive.
And the team with the fewest sales
will be eliminated.
If I have to go, I'll have to go.
In addition,
the second and third-place teams will partially survive.
The team in last place is…
MIDPOINT 3RD PLACE: "THE RESTAURANT EVEN TV CREWS LINE UP FOR"
It's not over until it's over.
Of course not.
I have no regrets whatsoever.
We tried our best,
so I want us to win.
MIDPOINT 4TH PLACE: "MISTER JANG'S RESTAURANT"
We tried our best to sell more toward the end,
so I thought we'd be in third place, but I was still nervous.
The team in last place is…
Team…
Ahn You-seong.
4TH PLACE: TEAM AHN YOU-SEONG TOTAL SALES: 1,348,000 WON
Everyone in Team Ahn You-seong is eliminated.
I felt a bit bad for them,
but Chef Ahn already knew all our strategies.
Had he taken that into consideration, they could've produced better results.
I think he was eliminated because his team wasn't strategic in that sense.
You did very well,
but sadly, you're eliminated.
Yes, thank you very much.
I have no regrets about cooking while staying awake for 35 hours
and igniting my passion for my dishes.
I'll always cherish this experience.
Thank you so much.
I simply enjoyed cooking the dishes and receiving the empty plates.
That in itself was a pleasure.
It's not the most ideal results,
but I'm glad I was able to cook what I wanted.
I need some sleep.
We can finally rest.
Now, all members of the first-place team
will survive.
The team in the first place is…
TRIPLE CHINESE RESTAURANT
I think we might have a chance.
THE GAZILLIONAIRE'S EXORBITANT DINER
I wasn't nervous at all.
MISTER JANG'S RESTAURANT
Yes, we're going to win.
The first-place team is
Team…
Subtitle translation by: Yenny Kang