00:00Every week, these three chefs make 10,000 meals by hand.
00:06Working 10-hour shifts, the chefs use specialized cast iron and steel pots that can cook 800
00:12servings at a time.
00:15Today the kitchen is making 1,200 Mappo tofu lunchboxes, and every meal comes with rice,
00:22crag egg soup, chili ciapcรจ, pickled radishes, cucumber and chive salad, still-fried garlic
00:29scapes and Chinese flour bans.
00:32It's a tall order, but worth the effort, according to head chef Hiyo Chun.
00:38It's a lot of difficult times, but we are working hard and hard to eat.
00:47We visited Muga Doshirak to see how this kitchen prepares its lunchboxes in such big batches.
00:53The process begins at 4.30am, when Ho Chun and his team start prepping ingredients for
01:04the day's menu.
01:07Chefs begin by washing and cutting 40 kilograms of white onions and 20 kilograms of green onions
01:13for the Mappo tofu.
01:14Chefs begin by cooking the corn.
01:16After that, the pistons are very spicy, so the rice is really bad, so it's really a
01:21lot of afraid to eat the food.
01:25So I really don't want to smell.
01:32Next, carrots are peeled, cut and added into the same container as the white onions.
01:42Once the vegetables are prepped, it's time to start unpacking the tofu.
01:46The tofu is cut into cubes and loaded into metal trays, which are then wheeled into a large steamer.
02:03While the tofu is steaming, chefs start cooking the other ingredients for the dish in a large cast iron wok.
02:18They add red pepper oil and stir fry the green onions and 10kg of pork together until the meat cooks through.
02:33Chefs then add in the basket of white onions and carrots as well as large ladles of doubanjang,
02:44a savory Chinese bean paste made from fermented broad beans, chili peppers and soybean.
02:50They season the mixture and add ladles of starch water to help adjust the consistency.
02:58Finally, once the tofu is done, it's drained and mixed into the wok using a metal shovel.
03:07And that's not the only thing that's custom in the kitchen.
03:34Chefs use a special machine that supplies and drains water to wash about 120kg of rice at a time.
03:43It's probably about the
04:11The next order of business is making chili ์ก์ฑ.
04:32The next order of the chicken is about 5-9 grams or so on.
04:48The next order of the chicken is about 1-20 minutes.
05:01While the chapchei cooks, chefs start prepping the cucumber and wild chive salad.
05:2540 kg of cucumbers are sliced before being pickled.
05:30It's hard to cook for the food.
05:33For the sake of cooking, chefs start to cook the cucumber.
05:36Yes, they don't want to cook the cucumber.
05:41It's the end of the cucumber.
05:43It's good.
05:46It's not good.
05:50It's good to eat.
05:53It's good to eat.
05:56After cooking the water, I'll change the pressure.
06:06I will break the rice down.
06:08The rice's 40kg.
06:10The rice's 10kg.
06:13The rice's 300g.
06:15The rice's 600g.
06:17The rice's 600g.
06:20The rice's 36g.
06:23The rice's 100g.
06:24The rice's 100g.
06:25This is about 1 hour and 10 minutes, so it's time to take a look at it.
06:39Now, I'm going to prepare for a few minutes.
06:42I'm going to prepare for a few minutes.
06:44I'm going to prepare for a few minutes.
06:47I have some
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07:12Next, the kitchen prepares crab egg soup.
07:42I wait for a drink to enjoy the first one.
07:52It's a great summer meal to make a meal.
08:07It will be 2 hours per hour.
08:14For dessert, the chefs are reheating flour buns.
08:18We need a 1,000 egg cake.
08:20The egg cake is cooked in a hot water.
08:24The next day, it will be fried.
08:30Once fried, the buns will be drizzled with condensed milk
08:33and topped with almonds.
08:37When everything is cooked, employees fill small individual containers
08:45with rice and crab egg soup.
08:56And scoop portions of the other 6 dishes into a divided tray.
09:07Each of these lunchboxes cost 30,000 won, or about $5.
09:17After 10 hours of cooking and packaging,
09:28the lunchboxes are then put into insulated containers
09:31and delivered to offices around the city that have subscriptions.
09:35The next day, it will be available.
09:39Good morning, everyone.
09:40Why are you here?
09:43Good morning.
09:46I'm welcome.
09:47Hello.
09:48I'm going to go to the kitchen and my favorite food.
09:55It's all good.
09:57I'm also going to eat the food.
10:01It's not a good thing.
10:03I'm going to try to eat the food.
10:06I'm going to eat the food.
10:09I'm going to use the food and quality.
10:13I'm going to use the food.
10:15It's good to eat the ingredients and eat the ingredients.
10:19It's good to eat at home when it comes to home.
10:23It's good to eat the ingredients.
