How 3 Korean Chefs Make 10,000 Office Workers' Lunch Boxes Every Week

In the bustling kitchen of Mugga Dosirak, nestled amidst the vibrant pulse of the city, three skilled chefs embark on a daily culinary odyssey, meticulously crafting 10,000 meals by hand. With unwavering dedication and boundless creativity, they orchestrate a symphony of flavors and textures, transforming raw ingredients into culinary masterpieces that delight the senses.

As the sun begins to peek over the horizon, casting its golden rays upon the city streets, Head Chef Lee Ho-jun and his team gather in the kitchen, ready to embark on another day of culinary excellence. With sleeves rolled up and aprons tied tight, they stand poised at their stations, ready to bring their culinary visions to life.

The journey begins with the careful selection and preparation of ingredients, a process that unfolds with precision and care. Fresh white onions, their papery skins glistening under the soft glow of overhead lights, are meticulously washed and sliced with practiced expertise. Meanwhile, vibrant green onions stand at attention, awaiting their turn to join the culinary ensemble.

In the heart of the kitchen, a towering stack of tofu awaits its fate, patiently awaiting transformation into the star of the show: mapo tofu. With deft hands and keen eyes, the chefs cut the tofu into uniform cubes, ensuring that each bite is imbued with the perfect balance of tenderness and texture.

As the tofu undergoes its steamy metamorphosis, the kitchen comes alive with the sizzle of hot oil and the rhythmic clatter of woks. In a cast-iron pan, pork sizzles and crackles as it meets the fiery embrace of red-pepper oil, infusing the air with its savory aroma. Meanwhile, a fragrant bouquet of green onions dances merrily alongside, their vibrant hues adding a pop of color to the culinary canvas.

With meticulous attention to detail, the chefs combine the cooked pork with a generous dollop of doubanjiang, a rich and flavorful bean paste that lends depth and complexity to the dish. Ladles of starch water are added with precision, their gentle touch ensuring that the sauce achieves the perfect consistency.

At last, the moment of truth arrives as the steamed tofu is gently folded into the bubbling cauldron of flavor, each cube eagerly soaking up the rich sauce like a sponge. With a final flourish of seasoning, the dish is deemed complete, ready to tantalize taste buds and awaken palates with its bold flavors.

But the culinary journey is far from over. As the mapo tofu simmers and bubbles on the stove, the chefs turn their attention to the accompanying dishes, each one a masterpiece in its own right. Crisp cucumbers are sliced with precision, their verdant hue a testament to their freshness and vitality. Meanwhile, in a nearby pot, crab egg soup begins to bubble and simmer, filling the kitchen with its comforting aroma.

In another corner of the kitchen, flour buns sizzle and crackle in hot oil, their golden exteriors crisping up to perfection. Drizzled with condensed milk and sprinkled with almonds, they emerge from the fryer like golden treasures, ready to delight diners with their sweet and savory allure.

As the final preparations are made, the lunch boxes begin to take shape, each one a carefully curated selection of flavors and textures designed to tantalize the taste buds and satisfy the soul. With each bite, diners are transported on a culinary journey unlike any other, their senses awakened and their appetites sated by the artistry and expertise of Mugga Dosirak's culinary artisans.

And so, as the sun sets on another day in the bustling kitchen of Mugga Dosirak, the chefs stand back with a sense of pride and satisfaction, knowing that they have created something truly special. With each meal they prepare, they share not just food, but a piece of themselves, infusing each dish with passion, creativity, and a generous helping of love.