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Certain things here. >> he doesn't let you change the uniforms either? >> no. he still controls the restaurant. >> you just do the work. >> i just did the work. >> as korean, he knows. >> we start, all the delicious little freebie plates, spicy squid snack or two. no male. >> and you know what this restaurant has a lot of restaurants going away from is the chairless. the feet under, knees forward, feet under. >> he's on the receiving end. >> that was punishment for koreans. >> and with the bulk over your head for hours. >> what can he do in that position? >> it could be as minimal as a 94 on t...

>> he still controls the restaurant. i just do the work. >> we start, all of the delicious preview plates, spicy squid snack or two. >> you know what this restaurant has, the feet under, the feet under. >> that was punishment. >> what position. >> it can be as minimal as a 94 on the test. >> korean parents, let's just say they veered towards it. they were not con fligted about corporate punishment. i love you both have your reading level after your

This, you know, redwood in, and all this cherry and all this. but, to this day, i can't touch certain things here. >> roy choi: i can see he doesn't let you change the uniforms either. >> roy kim: uh, no. >> roy choi: yeah. [ laughter ] >> roy kim: well, he still controls the restaurant. >> roy choi: you just do the work. >> roy kim: i just do the work. [ laughter ] as a korean, he knows. >> anthony: we start with bonchon, all those delicious little freebie plates of pickles, preserves, kimchi, a spicy squid snack or two. no bonchon? no meal. >> roy choi: and you know what this restaurant has ...

This, you know, redwood in, and all this cherry and all this. but, to this day, i can't touch certain things here. >> roy choi: i can see he doesn't let you change the uniforms either. >> roy kim: uh, no. >> roy choi: yeah. [ laughter ] >> roy kim: well, he still controls the restaurant. >> roy choi: you just do the work. >> roy kim: i just do the work. [ laughter ] as a korean, he knows. >> anthony: we start with bonchon, all those delicious little freebie plates of pickles, preserves, kimchi, a spicy squid snack or two. no bonchon? no meal. >> roy choi: and you know what this restaurt has th...

By what happened in 1992. dong il jang, however, is as unwaveringly old school as you get. roy and i sit down with roy kim, whose grandfather opened the place in 1978. like most korean restaurants at the time, you didn't mess with the original, ever. and like most korean father-son relationships, you obeyed dad's wishes, no matter what. >> my father opened put all this redwood and cherry, to this day i can't touch certain things here. >> i can see he doesn't let you change the uniforms, either. >> no. he still controls the restaurant. >> you just do the work. >> i just do the work. as a korean...