Insider Food: How 3 Korean Chefs Make 10,000 Office Workers' Lunch Boxes Every Week Reaction

What's up guys, it's Dallmatter here, and today we're going to be reacting to a new channel. So this is Insider Food. Now, I'm pretty sure this is the same insider that is like a major media company, they do like a bunch of stuff with, um, like entertainment and stuff, they do like a lot of Hollywood stuff, like they have like, I think Insider Tonight is one of their shows, uh, but this one is specifically about food, and this is one of the first food channels we've done. We have done some food channels before, we did the one with the spicy burger, uh, making the world's spiciest burger, uh, but this is a little bit different. This is how three Korean chefs make 10,000 office workers lunchboxes every week, uh, which is just crazy. That's like 3,300 meals, a little over 3,300 meals each a week, uh, which is wild, but anyway, link to the original video down below, let's jump into it. Every week, these three chefs make 10,000 meals. It's got a shovel in there, and a torch, that looks really good. The chefs use specialized cast iron and steel pots that can cook 800 servings at a time. Today, the kitchen is making- Okay, so that, that, that explains how they're able to do it. 800 servings at a time makes a lot of sense, right, because then you're, you're basically just doing that, like, what, 10, 15 times a week, and then also, uh, they have these people that are putting it into, like, almost like an assembly line, so it's not really three chefs, the chefs are cooking it, but, like, all these people are putting it into these, uh, I don't even know what you'd call these, like, the, the dishes that you use if you're, like, huge into, like, bodybuilding or fitness or anything. We used to have to eat out of these things when I was wrestling, for, like, weight cuts, you'd have, like, pre-plan, pre-planned meals and stuff. Making 1,200 mapo tofu lunchboxes, and every meal comes with rice, fried egg soup, chili japchae, pickled radishes, cucumber and chive salad, stir-fried garlic scapes, and Chinese flower buns. It's a tall order, but worth the effort, according to head chef Heo Joon. It's heart-encouraging to hear reviews from customers saying they enjoyed the meal. I'm going to move this over here so that we can better see the... We visited Bukka Dosirak to see how this kitchen prepares its lunchboxes in such big... batches. The process begins at 4.30 a.m., when Heo Joon and his team start prepping ingredients for the day's menu. The fuckload of onions. Chefs begin by washing and cutting 40 kilograms of white onions and 20 kilograms of green onions for the mapo tofu. Even shedding tears. Next, carrots are peeled. Cut and added into... Although I guess I probably should, just think of how much food coloring and stuff is added to food, just so that it sells better. The same container as the white onions. Once the vegetables are prepped, it's time to start unpacking the tofu. The tofu is cut into cubes and loaded into metal trays, which are then wheeled into a large steamer. While the tofu is steaming, chefs start cooking the other ingredients for the dish in a large cast iron wok. They add red pepper oil and stir-fry the green onions and 10 kilograms of pork together until the meat cooks through. That's interesting. I wonder why they have tofu and meat. Maybe it's like an eastern thing, but tofu here is almost exclusively used as a meat substitute. I'm guessing in the east they use it as like just an extra ingredient as well. So it is an eastern food, isn't it? What is tofu even made of? Chefs then add in the basket of white onions and carrots, as well as large ladles of doubanjiang, a savory Chinese bean paste made from fermented broad beans, chili peppers, and soybean. Looks like chili. It does look like chili. They season the mixture and add ladles of starch water to help adjust the consistency. Finally, once the tofu is done, it's drained and mixed into the wok using a metal shovel. And that's not the only thing that's custom in the kitchen. Chefs use a special machine that supplies and drains water to wash about 120 kilograms of rice at a time. The next order of business is making chili japchae. While the japchae cooks, chefs start prepping the cucumber and wild chive salad. The accent is so funny. She doesn't even say, oh, it's maple. I don't even know how she pronounces it. I can't pronounce it properly. Kilograms of cucumbers are sliced before being pickled. You know what's fascinating? I didn't even know this was a thing until, I want to say like two months ago, that you could like rapidly pickle stuff. So like my grandma pickled stuff all the time growing up. She still does. But she would get like these, the big plastic, really big plastic buckets. And she would pickle stuff for like weeks or months. And like you leave it in there to like ripen forever. I thought that was the only way to pickle stuff. I didn't realize you could do it like almost instantly until like two months ago. So just dump in buckets of stuff in there. I love how everything's, like they say specifics, but then you watch them do it. And it's like very, very clearly like rough estimates. So they're just like, yeah, that looks about right. And dump it in there. He's like, yeah, 300 grams of this, 200 grams of this. You see everyone measuring it. It's like not really measuring it, just throwing it in there. Next, the kitchen prepares crab egg soup. I've never seen those kind of mushrooms before. I don't think I've ever had an anchovy in my life. I love fish. I've never had an anchovy. I don't know if this is still like a stereotype. I haven't seen it in a movie in like forever. But I remember in like the 90s and 2000s, it would always be like a stereotypical pizza topping would be like anchovies. I never see that anymore. I don't know if it just kind of like died out over the last 20 years or so. But I've never been to a pizza place that even has anchovies as an option. I don't think I've ever eaten an anchovy in my life. For dessert, the chefs are reheating flower bombs. Man, this probably tastes so good. Once fried, the buns will be drizzled with condensed milk and topped with almonds. Oh, that sounds so good. When everything is cooked, employees... All of this looks so good, but I have a special place in my heart for buns. A nice bun tastes so damn good. Fill small individual containers with rice and crab egg soup. And scoop portions of the other six dishes into a divided tray. Oh, I thought it was gonna be like an almond sauce. They just actually put almonds on it. Each of these lunchboxes cost $30,000 or about $5. Man, that's a fucking good deal. After 10 hours of cooking and packaging, the lunchboxes are then put into insulated containers and delivered to offices around the city that have subscriptions. I wonder if they cook the same thing every day. Okay, so it's not maple tofu. It actually is maple tofu. I thought it was maple and she was just mispronouncing it because of her accent. But I think it's actually supposed to be maple tofu. Yeah, that is really interesting. Honestly, the craziest thing to me was the price. I could not imagine getting like a decent meal. I know it's like a pretty small meal, but like I could not imagine getting that for $5 here in Canada. That would cost like probably $15 at least. But yeah, that was really interesting. I want one of those buns now. Those buns look really good. Also, I was kind of surprised that like when they said almond, I thought it was going to be like some kind of like almond drizzle or something like that. But no, it's literally just almonds. So anyway, let me know what you think below. Like, comment, subscribe. I'll see you guys in the next one.