Yukgaejangjip challenged the first mass cooking, and Kim Seongju faced a personal card payment crisis.
The third story in the back alley of Moran Station in Seongnam was unfolded at SBS’Baek Jong-won’s Alley Restaurant’, which aired on January 27th.
On this day, Yukgaejangjip, highly praised by Kim Seongju, challenged the first large-scale cooking. Earlier, Kim Seong-ju said that he would pay the money to those who said it wasn’t good, and Baek Jong-won even suggested meals from the production team and payment of Kim Seong-ju if it wasn’t good for the first challenge of large-scale cooking at Yukgaejang. Jeong In-seon said, “(Kim Seong-ju) was so proud that the production crew came here without having breakfast. Because of Yukgaejang.”
Partitions were installed at the Yukgaejang house in compliance with the corona prevention rules, and the production crew decided to enter the Yukgaejang house in groups of 7 every 30 minutes to taste Yukgaejang. After tasting, vote for one of two things:’It’s perfect for my taste, I’m willing to buy my money’ and’Kim Seong-joo’s dedication to oversea’.
Of the 70 production crew, more than 49 people must say that it is delicious, so Kim Sung-joo does not pay. Baek Jong-won said, “70% is severe. How do you do business. 80% should be. At least 52 people should say that it is delicious, saying, “If 70%, I don’t recommend doing business,” Kim Seong-ju showed a weak figure of 51 people, saying, “I can fall by one difference.”
When Jung In-seon encouraged him, “Think only of the heart you used during dedication,” Kim Seong-ju “suddenly remember. I was confident enough to say high-fives with me if it tastes good and slap me on the cheek if it’s not good. I will do it with 52 people.” Baek Jong-won said, “The important thing is to do mass cooking for the first time. I’ll look at it, but I won’t look at the last liver. Mass is not easy,” he warned.
The owner of Yukgaejangjip has cooked the most so far, about 20 servings. This time, I challenged the bulk of cooking for a total of 100 servings in two barrels, and from the start, I was confused about the barrels. “This is the first time I have seen this kind of sheep,” he said, making Kim Seong-ju more nervous. Seongju Kim, “I said something useless. I have to go and sprinkle a lot of salt on it.”
Subsequently, the production team started tasting and divided into two opinions. Then, Baek Jong-won, who confirmed that more than 55 servings were served out of a container that had to serve 50 servings, was in a hurry, forgetting his coat and heading to the Yukgaejang house, raising tension. Through the following trailer, the appearance of Baek Jong-won saying, “The important thing is that the distribution failed,” and Kim Seong-ju’s request to stop counting, raised questions about whether Kim Seong-ju would eventually pay for the production crew’s six openings.
On the other hand, in the broadcast that day, the fresh noodles noodle restaurant decided to sell only one Hwang Tae-guksu (5,000 won) until the work was ready to secure the kitchen flow, and actor Oh Nara praised Hwang Tae-guksu as a tasting party. In addition, Kimchi Jjimjjangijib, along with Baek Jong-won, decided to discard the lard that had been difficult and use the pork scaffold that had been made through an experiment. (Photo = SBS’Baek Jong-won’s Alley Restaurant’ capture)
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