Kim Byung-hyun tearfully declared the closure of his business after three years of starting it.

On the KBS2 entertainment show ‘The Boss‘s Ears Are Donkey Ears’ (directed by Ahn Sang-eun, hereinafter referred to as ‘Donkey Ears’) aired on the 5th (Sunday), Boss Kim Byung-hyun was shown visiting the Gangnam-gu Public Health Center to go through the closure process.

Kim Byung-hyun ambitiously opened a hamburger restaurant three years ago with the support of his colleagues, but said, “I decided to close the business after much deliberation due to worsening circumstances such as the excessively high cost of living and the unmanageable monthly rent.”

In particular, Kim Byung-hyun said, “It’s harder than during COVID. Sales have also dropped 70% compared to COVID. He surprised everyone by saying, “A total loss of 200 million won over three years.” Kim Byung-hyun, who made up for the losses with his own money, said, “My children like hamburgers. I wanted to succeed in a field that my children like,” explaining why he started a hamburger restaurant. Head chef Shin Jong-cheol said, “Now is the time when you have to endure even if you want to do it,” and mentioned the economic downturn, saying, “It will be better in two to three years.”

The public health center said, “The number of business closures is higher than during COVID,” indicating a difficult economy, but Kim Byung-hyun showed his unstoppable spirit of challenge by saying, “I am still ING,” and they comforted each other by preparing one last burger for Chef Jeong Ho-yeong. During this process, when announcer Hong Joo-yeon appeared on the data screen, Jeon Hyun-moo made everyone laugh by saying, ”I came to the recording studio today on the condition that I use this.“

Next, while Kim Byung-hyun was disposing of kitchen and hall utensils, he was surprised by the unexpected second-hand purchase price with the help of people around him, including Yoo Hee-kwan and Lee Dae-young. Although he had invested a huge sum of 20 to 30 million won when starting his business, the amount offered by the second-hand company was only 1.1 million won. Kim Byung-hyun expressed his determination to ”make a second leap forward“ and to continue the challenge.

Also, on this day, Boss Lee Soon-sil had a kimchi showdown with Master Kim Hyo-sook. Here, Lee Soon-sil presented pear kimchi made with pears, and Kim Hyo-sook presented persimmon kimchi made with sweet persimmons. Lee Soon-sil said of her pear kimchi, “This is the kimchi that President Trump ate at the North Korea-US summit,” and “It’s kimchi that only the Kims and party officials ate, and ordinary people haven’t even seen it,” expressing her confidence that it would be more delicious than a master.

In particular, Lee Soon-sil said, “It has a refreshing taste with fermented pollack, squid, oysters, and shrimp. The kimchi filling is as colorful as the five cardinal colors,” and Master Kim Hyo-sook talked about the kick of using persimmons instead of sugar for sweetness, making us even more curious about the taste. Above all, Lee Soon-sil completed her pear kimchi by decorating it with pine nuts and red peppers and serving it with sweet and sour omija water. Afterwards, the guests who came out to taste the pear kimchi praised it, saying, “It’s a unique flavor that I’ve never tried before,” “The fragrant and refreshing taste of omija,” “Kimchi that reminds me of my mother,” and “It has a natural sweetness.” In the end, the North-South kimchi competition ended with the victory of Master Kim Hyo-sook, and Lee Soon-sil and Master Kim Hyo-sook shared their feelings for each other while tasting nostalgic dishes that the master had carefully prepared, such as sugar noodles and fermented skate samhap.

The head chef of a five-star hotel, Shin Jong-chul, displayed his “detail god” side with his meticulousness that did not allow even a 0.1mm error. Head chef Shin Jong-chul, who personally inspects to obtain safe and high-quality food ingredients, surprised everyone with his thorough inspection process, including personally measuring the weight of fish and the sweetness of fruits. In particular, he showed exemplary leadership by having not only the chefs in charge of cooking but also those in charge of pastry and Western cuisine participate in the inspection of food ingredients, saying that all chefs should be interested in and study food ingredients. Chef Jisun Jeong also praised Executive Chef Shin‘s work style, saying, ”Verifying food ingredients is basic. I think this is a really good opportunity for the employees.“

In addition, Executive Chef Shin heightened the tension by inspecting the LA ribs one by one to see if they were the optimal thickness of 1cm during the inspection process. Chef Jisun Jeong also emphasized the importance of inspecting food ingredients as if it were his own work, saying, ”Even in dim sum, a difference of 1 to 2g is big,“ and gave him strength by getting angry on behalf of Executive Chef Shin. In the end, the new head chef surprised everyone by announcing a full return in anger over the different thicknesses.

Meanwhile, ‘Sadangwi’ airs every Sunday at 4:40 PM on KBS 2TV.

Photo=KBS ‘The Boss’s Ears Are Donkey Ears’

Reporter Lee Seul-bi, Donga.com misty82@donga.com