A 105-Year Tradition Chinese Restaurant, a Legacy Carried on Since the Japanese Colonial Era

This Chinese restaurant has been passed down through four generations over a remarkable 105 years. It is said to have started during the Japanese colonial era when people moved from China to Pyeongtaek and settled there. The secret to the restaurant's enduring popularity for over a century lies in its consistent taste. In particular, the crispy sweet and sour pork, fried with a special batter based on a recipe passed down through generations, and the light and savory Jjamppong, stir-fried fresh on the spot, are hugely popular. Recently, as the health of the father, who had been running the business for the third generation, deteriorated, the son, the fourth generation, has taken on the responsibility of running the place alone. Since he has to handle all the cooking in the kitchen by himself, he is frantically busy all day long. He says that from holding a heavy wok and cooking all day, there isn't a single part of his body—from his wrists to his lower back—that doesn't ache. Despite the hardship, the 105-year history of the restaurant, which has continued since his great-grandfather's time, serves as the driving force that sustains him through this effort. We meet those who go beyond simple cooking to serve customers the unchanging history and tradition.

An 80-Year Tradition Gyeongsang-do Chueotang Restaurant Adhering to Old Methods

There is a restaurant that has been cooking Chueotang, Korea's representative health food, using traditional methods for a long span of 80 years. Currently, the restaurant is run by the second-generation in-laws and the third-generation son and his wife, and they are reportedly preparing to hand it over to their grandson, the fourth generation. Their day begins at 6 a.m. In particular, the son is in charge of the task of cleaning and preparing the domestic loaches, which he purchases directly from the market, starting with purging them of sand. While it would be easier to just grind them in a blender, he strains them individually through a sieve to ensure the texture and a clean broth. Therefore, despite the hard work, they proceed manually using the exact same method that has been practiced for 80 years. Furthermore, wanting to serve a hearty meal to their guests, they reportedly make jeon (Korean pancakes) every time using vegetables they have grown themselves... Although their whole bodies ache from preparing ingredients all day and standing in front of a large cauldron to boil loach soup, the family says they want to continue for another 20 years to reach the milestone of 100 years. We visit these people who pour their time and sincerity into more than just a simple meal.

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📺 Broadcast Information

📌 Program Name: Extreme Jobs - Hundred-Year Restaurant

📌 Broadcast Date: March 1, 2025