dong il jang, however is as ahn waveringly old school, we sit down with roy kim, whose grandfather openedhe place in 1978. like most korean restaurants, you didn't mess with the original, and like most 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. >> he doesn't let you change the uniforms, either. >> no. he still controls the restaurant. >> you just don't the work. >> i just do the work. as a korean, we know. we start with the pickles, kimchi, a spicy squid. no bonchon. >> they're getting away from the chairless rooms. >> the feet under, knees forward? no can do. >> that was punishment for koreans. >> and with a book over your head. >> for hours. >> what would a crime -- what got you into that position? >> as minimal as a 94 on a test. >> korean parents? well, let's just say they veer towards -- moms and dads were not conflicted about corporal punishment. i love that you both immediately recognize it. >> this is what we're known it, thinly sliced ribeye marbled. >> and