[Kang’s Kitchen2 Collection of funny parts] It’s the first bingsu
(Excited) (Bingsu machine is out) First bingsu
(Excited for the first bingsu) (Letting him have the first bingsu) I’ll prep the other ingredients
(So kind) (Snow flake bingsu piling up) [Jiwon] You have to do this
(Red beans made by Jiwon and Mino) (This is a story of the past) (Carefully picked out the red beans) I think I’m going cross eyed (Boil well) (- It’s been 3 hours -) I didn’t know preparing
red beans take so long We’re not even half way done Not even half? Half way?? (Mixing half-done red beans+trehalose) – Stir it nicely
– Wow, this takes effort I should tell P.O to do this
(True friendship) You have to do this for
1 hour and a half What did you say? What… My neck hurts
(※Side effect: stiff neck) (Keep going^^) (Red beans alone takes 6 hours to make) I think I won’t let anyone have this Seriously How can you eat this after putting in so much effort, right? Don’t bring Ho Dong here This is my favorite, these nuts
(Next: Making toppings with tuile seeds) [Mino] This is called tuile? Smells like burnt sugar
(Handmade fried tuiles) [Jiwon] Oh, you use that to put it together (Scorched rice coated with caramel syrup) We’re going to freeze this so it doesn’t melt easily It’s preserved till the moment people eat – That’s possible?
– So it covers it with the temperature Maintaining the coolness (Dessert brothers’ skills are upgraded…) Wow, it looks good
(After repeating the process over and over) Red bean looks nice today (Back to present) (Proportionally mixed snowflake shaved ice) (Piling up on top of the caramel sauce) (Red bean that took 6 hours to make) (Two generous scoops) (※Change gloves or wash your hands) (Injeolmi made with rice from Gyeongju) (Nutty tasting Korean bean flour) (Chestnut…!) (Fried tuile) (baked wonderous cookie himself) (Tuile cookie chestnut injeolmi red bean) (Conveyor belt system) [Soo Geun] Mino, bingsu for table 2 please – Right now?
– Yes (When Jiwon starts making the bingsu) [Soo Geun] It’s dessert time – Can we have bingsu too?
– Yes Excuse me, we would like the bingsu…
(Bingsu orders rushing in) (Using all the labor force for bingsu) – [Soo Geun] Keep making bingsu please
– [Mino] Ok Bingsu for table 4 too Gotta make two more other than this one (Quick rotation) (Decorating the toppings as one feels) [Soo Geun] Bingsu for table 6 too – Can you do it?
– Yeah (Friendly bingsu brothers) Take a seat Thank you (12th one) [Soo Geun] Okay, great Handmade bingsu~ Pat pat pat with love Oh I love it – Looks good?
– Yeah, awesome This is scorched rice bingsu – Where is the scorched rice?
– In the bottom You gotta take a deep scoop and eat it
(Showing them how to eat it) We included tuile when making scorched rice Called tuile made with sunflower seeds(???) No pumpkin– I mean chestnut
(Output Error) Do you know why it’s called scorched rice?
(Stimulating curiosity) This is… (We laid caramel sauce on the bottom) (You can scrape it off and eat it together) (Pride) We made it from scratch It’s crunchy and chewy
(Tuile) – Bingsu was so good
– Isn’t it? – Pine nut
– Pine nut? – It’s not pine nut
– Pumpkin and sunflower seeds Isn’t the texture amazing?
We put it in the oven… (Okay that’s enough…)