Kim Byung-hyun from ‘Sajangnim Gwi-neun Dangnagi Gwi’ held a tearful closure ceremony after three years of operation.
The 287th episode of KBS2's entertainment show ‘Sajangnim Gwi-neun Dangnagi Gwi’ (hereafter ‘Sajangui’), which aired on the 5th, recorded a nationwide viewership rating of 5.8%, a peak rating of 9.4%, and a 2049 rating of 2.7%, maintaining its position as the number one entertainment show in the same time slot for 136 consecutive weeks. (According to Nielsen Korea)
On this day, boss Kim Byung-hyun visited the Gangnam Health Center to inquire about the closure process. Although it was a hamburger restaurant he opened ambitiously three years ago with the support of colleagues, Kim Byung-hyun stated, “I decided to close the business after much deliberation due to rising prices and unbearable rent.” He particularly shocked everyone by saying, “It’s harder than during COVID. Sales have dropped by 70% compared to the pandemic. I have lost a total of 200 million won over the past three years.”
Kim Byung-hyun, who covered the losses out of his own pocket, shared, “My kids love hamburgers. I wanted to succeed in a field my kids enjoy,” explaining the reason for running the hamburger shop. Chef Shin Jong-cheol remarked, “Now is a time to endure even if you want to do something,” suggesting that “2-3 years later will be better” in light of the economic downturn.
The health center noted, “The number of closures is higher than during COVID,” revealing the tough economic situation, but Kim Byung-hyun expressed his unyielding spirit of challenge, saying, “I am still ING,” and comforted each other by serving the last burger for Chef Jeong Ho-young. During this process, when a clip of announcer Hong Joo-yeon appeared, Jeong Hyun-moo joked, “I came to the recording today on the condition of using this,” eliciting laughter.
While disposing of the restaurant's dishes, Kim Byung-hyun was surprised by the unexpectedly low price offered by a second-hand buyer, with the help of people around him, including Yoo Hee-kwan and Lee Dae-young. Although he had invested 20-30 million won at the start, the second-hand company offered only 1.1 million won. In response, Kim Byung-hyun expressed his ambition to achieve a “second leap” and stated that he would continue to take on challenges.
Meanwhile, Boss Lee Soon-sil faced off against Master Kim Hyo-sook in a North-South kimchi showdown. Lee Soon-sil presented pear kimchi made with pears, while Kim Hyo-sook showcased sweet persimmon kimchi. Lee Soon-sil claimed that her pear kimchi was “the kimchi that President Trump ate at the North America summit,” adding, “It was kimchi that the rich and party officials ate, and ordinary people couldn’t even see it,” expressing confidence that it would taste better than the master’s.
Lee Soon-sil described her kimchi as “refreshing with salted pollack, squid, oysters, and shrimp,” and the kimchi filling was “as colorful as the five colors of the obangsaek.” Master Kim Hyo-sook mentioned her secret ingredient of using ripe persimmons instead of sugar for sweetness, piquing curiosity about its taste.
Above all, Lee Soon-sil completed her pear kimchi by garnishing it with pine nuts and peppers, accompanied by sweet and sour omija water. Guests who tasted it commented, “A unique taste I’ve never had before,” “The fragrant and refreshing taste of omija,” and “It reminds me of my mother’s kimchi,” while praising the sweet persimmon kimchi for its “natural sweetness.” Ultimately, the North-South kimchi showdown ended with Master Kim Hyo-sook’s victory, after which Lee Soon-sil and Master Kim Hyo-sook shared nostalgic dishes like sugar noodles and fermented skate, bonding over their shared heritage.
Chef Shin Jong-cheol, a five-star hotel executive chef, showcased his meticulousness, allowing no margin of error of 0.1mm, embodying the traits of a ‘Detail God.’ He personally inspects the procurement of safe and high-quality ingredients, surprising everyone with his thorough inspection process, measuring the weight of fish and the sweetness of fruits.
He demonstrated a proactive leadership style by emphasizing that all chefs should be interested in and study ingredients, involving not only those in charge of cooking but also those in charge of baking and Western cuisine in the ingredient inspection process. Chef Jeong Ji-sun praised Chef Shin’s work style, stating, “Ingredient verification is fundamental. I think it’s a real opportunity for the staff.”
During the inspection of LA galbi, Chef Shin heightened the tension by checking each piece to ensure it was the optimal thickness of 1cm. Chef Jeong Ji-sun also emphasized the importance of ingredient inspection, saying, “Even a 1-2g difference in dim sum is significant,” expressing her frustration on behalf of Chef Shin. Ultimately, Chef Shin declared a full return of the products due to the varying thicknesses, surprising everyone.
