1 00:00:11,469 --> 00:00:12,804 In this arena, 2 00:00:13,304 --> 00:00:16,224 we have gathered 100 chefs with the same dream. 3 00:00:16,307 --> 00:00:19,227 To become the greatest chef Korea has ever known. 4 00:00:21,813 --> 00:00:23,773 From local neighborhood dives, 5 00:00:25,442 --> 00:00:26,943 to Michelin-star kitchens… 6 00:00:32,198 --> 00:00:33,950 …they are the best chefs in Korea. 7 00:00:34,034 --> 00:00:35,118 One hundred hopefuls 8 00:00:35,201 --> 00:00:37,579 selected on the basis of their skills alone. 9 00:00:39,122 --> 00:00:41,416 And a voice is calling out to them… 10 00:00:46,004 --> 00:00:48,048 "You are a Spoon." 11 00:00:51,676 --> 00:00:54,888 "Starting now, your class will be decided." 12 00:00:56,806 --> 00:00:58,099 Oh shit. 13 00:00:59,225 --> 00:01:01,644 The battle begins. 14 00:01:02,937 --> 00:01:06,441 It's so predictable. I'm here to win this, no matter what. 15 00:01:06,524 --> 00:01:08,777 I'd have to get up there and lop their heads off. 16 00:01:08,860 --> 00:01:11,112 It's a Black Spoons uprising. 17 00:01:12,072 --> 00:01:14,282 Will they reflect the class they've been given… 18 00:01:14,824 --> 00:01:16,451 You think I'm gonna lose? 19 00:01:16,534 --> 00:01:18,620 …or rise above and prove their worth? 20 00:01:18,703 --> 00:01:21,956 -Let me beat one just once. -What is it? This is insane. 21 00:01:22,040 --> 00:01:24,417 In this fierce 100-chef culinary war… 22 00:01:25,710 --> 00:01:27,962 …who will emerge from the flames as its sole survivor? 23 00:01:28,046 --> 00:01:29,214 Don't you dare. 24 00:01:29,297 --> 00:01:30,423 I was so mad. 25 00:01:30,507 --> 00:01:32,217 My life as a chef is over. 26 00:01:35,220 --> 00:01:37,180 That seat at the table is mine. 27 00:01:38,848 --> 00:01:40,266 Black and White 28 00:01:40,767 --> 00:01:42,352 Culinary Class Wars. 29 00:01:53,029 --> 00:01:55,281 25-YEAR AIR FORCE CULINARY VETERAN 30 00:02:20,140 --> 00:02:21,015 Hello? 31 00:02:32,694 --> 00:02:34,112 Look at the scale here. 32 00:02:34,612 --> 00:02:36,948 The vibes on set were seriously something else. 33 00:02:37,031 --> 00:02:38,408 Man, this is 34 00:02:38,491 --> 00:02:40,368 gonna be tougher than I thought. 35 00:02:40,451 --> 00:02:42,162 I really need to bring my A-game. 36 00:02:44,664 --> 00:02:46,416 "Yakitori King." 37 00:02:47,709 --> 00:02:50,336 YAKITORI KING 38 00:02:50,420 --> 00:02:51,296 THE BUTCHER 39 00:02:51,379 --> 00:02:52,463 What is that? 40 00:02:53,173 --> 00:02:55,758 FIT CHEF 41 00:02:55,842 --> 00:02:56,968 "Matfia." 42 00:02:58,386 --> 00:03:00,555 "Korean Cuisine Fanatic," and-- 43 00:03:00,638 --> 00:03:02,056 Oh! I'm here. 44 00:03:02,140 --> 00:03:04,601 CELEBRITIES' CHEF 45 00:03:04,684 --> 00:03:07,645 So I'm a chef that caters to celebrities. 46 00:03:08,188 --> 00:03:10,023 People like Lee Hyo-ri. 47 00:03:11,107 --> 00:03:12,150 Jung-hwa. 48 00:03:12,233 --> 00:03:13,693 Song Hye-kyo as well. 49 00:03:14,611 --> 00:03:17,238 Celebrities like them frequent my restaurant a lot. 50 00:03:18,364 --> 00:03:21,326 I run a restaurant called Buto, which is in Hannam-dong. 51 00:03:22,452 --> 00:03:24,954 And I've heard people say that the food I serve 52 00:03:25,622 --> 00:03:27,916 is, uh, pretty cool and trendy right now. 53 00:03:30,627 --> 00:03:32,795 If you get the chance to visit and try my food, 54 00:03:32,879 --> 00:03:35,215 I think you'd be pleasantly surprised. 55 00:03:38,051 --> 00:03:39,427 CELEBRITIES' CHEF CHEF-OWNER, BUTO 56 00:03:39,510 --> 00:03:40,803 What's going on? 57 00:03:51,397 --> 00:03:54,484 Hello, I'm the Napoli Matfia. I'm a chef and restaurant owner. 58 00:03:55,276 --> 00:03:57,445 And I run the hottest fresh pasta restaurant 59 00:03:57,528 --> 00:03:58,947 in the entire city of Seoul. 60 00:04:01,407 --> 00:04:03,910 We've gone three years without an empty reservation, 61 00:04:03,993 --> 00:04:05,703 so I'd say we're pretty popular. 62 00:04:07,288 --> 00:04:09,332 I mean, if our restaurant isn't hot, then what is? 63 00:04:12,293 --> 00:04:14,629 I'm pretty confident in my ability to cook anything, 64 00:04:14,712 --> 00:04:16,589 but as far as fresh pasta goes, 65 00:04:16,673 --> 00:04:20,176 it won't be easy to find someone who can make it better than me. 66 00:04:21,052 --> 00:04:23,471 I can't help but think that this stage was meant for me, 67 00:04:23,554 --> 00:04:25,682 timing-wise and everything else considered. 68 00:04:26,891 --> 00:04:29,394 I'm very confident I can beat most people here. 69 00:04:30,186 --> 00:04:32,522 NAPOLI MATFIA 70 00:04:33,022 --> 00:04:36,734 CHEF-OWNER, VIA TOLEDO PASTA BAR 71 00:04:37,694 --> 00:04:38,778 Ooh, this looks nice. 72 00:04:38,861 --> 00:04:40,780 CONTESTANTS ARE ADDRESSED BY THEIR NICKNAME 73 00:04:41,864 --> 00:04:44,075 Wow. 74 00:04:46,869 --> 00:04:51,541 I'm Chef Spark, the owner of Spark, an Italian bistro over in Apgujeong. 75 00:04:53,167 --> 00:04:54,544 THE BOY WHO RETURNED 76 00:04:54,627 --> 00:04:56,879 -Hey, man. How are you? -Hello. 77 00:04:56,963 --> 00:04:58,214 CHEF-OWNER OF FALBALAS, AAAA 78 00:04:58,298 --> 00:05:02,552 I'm the Blue House Chef. I used to prepare western cuisine meals for the president. 79 00:05:03,970 --> 00:05:05,263 COOKING MANIAC HEAD CHEF, DEEPIN 80 00:05:05,346 --> 00:05:07,015 Here comes The Maniac. 81 00:05:07,515 --> 00:05:09,684 HIDDEN GENIUS CHEF-OWNER, PONO BUONO 82 00:05:09,767 --> 00:05:10,727 Wow. Hoo! 83 00:05:12,687 --> 00:05:15,565 We've got a lot of famous chefs who specialize in western cuisine. 84 00:05:15,648 --> 00:05:17,025 TRIPLE STAR CHEF CHEF-OWNER, TRID 85 00:05:17,984 --> 00:05:19,819 JEJU GUESTHOUSE CHEF, RUNS UNNIE'S COUNTRY HOUSE 86 00:05:19,902 --> 00:05:22,238 I'd say a little over 80% of the contestants are chefs. 87 00:05:22,322 --> 00:05:24,115 POKER FACE EXECUTIVE CHEF, KORII 88 00:05:24,198 --> 00:05:25,867 STORYTELLING CHEF CHEF-OWNER, WILDFLOWER 89 00:05:25,950 --> 00:05:27,660 K-PASTA MASTER, 11-YEARS, WESTERN CUISINE 90 00:05:27,744 --> 00:05:29,871 B-GRADE CHEF EXECUTIVE CHEF, LAST SPRING 91 00:05:35,376 --> 00:05:38,963 Unlike the other chefs here, I consider myself more of a businesswoman. 92 00:05:39,589 --> 00:05:41,382 GENIUS RESTAURATEUR 93 00:05:41,466 --> 00:05:45,261 I'd say that every restaurant I've ever opened has always been packed. 94 00:05:47,263 --> 00:05:49,057 Yep, we're pretty big. 95 00:05:49,140 --> 00:05:51,142 We're a pub with a daily rotating menu. 96 00:05:51,225 --> 00:05:54,145 We create dishes based on available seasonal ingredients. 97 00:05:55,521 --> 00:05:57,148 I'm just here to make people go… 98 00:05:57,231 --> 00:05:58,191 OWNER, EULJIRO BOSEOK 99 00:05:58,274 --> 00:06:00,151 …"That's why they gave her that moniker." 100 00:06:00,234 --> 00:06:01,944 I'm the Yakitori King. 101 00:06:05,865 --> 00:06:07,450 I run a yakitori restaurant 102 00:06:07,533 --> 00:06:09,786 specializing in Japanese-style chicken skewers. 103 00:06:10,453 --> 00:06:13,915 And I decided to appear on this show because I wanted to show everyone 104 00:06:13,998 --> 00:06:16,626 yakitori cooks can be as renowned as any other chef. 105 00:06:16,709 --> 00:06:18,419 CHEF-OWNER, MICHELIN-STAR YAKITORI MOOK 106 00:06:18,503 --> 00:06:21,255 Oh! Your jjajangmyeon is here! 107 00:06:27,053 --> 00:06:28,137 I'm the Self-Made Chef, 108 00:06:28,221 --> 00:06:31,891 and I run not one but two restaurants in Seochon, right by Seoul's Bukchon 109 00:06:31,974 --> 00:06:33,059 CHEF-OWNER, DORYANG 110 00:06:36,396 --> 00:06:37,271 Whoa. 111 00:06:38,064 --> 00:06:39,649 She came here wearing a hanbok. 112 00:06:39,732 --> 00:06:40,775 OWNER, DRINKS AND MERRIMENT 113 00:06:40,858 --> 00:06:42,985 I'm Auntie Omakase #1. 114 00:06:43,486 --> 00:06:46,614 Our bar food all comes down to seasonal ingredients. 115 00:06:46,697 --> 00:06:49,659 We prepare whatever we have and serve it to our customers. 116 00:06:50,159 --> 00:06:52,495 I sell whole chickens in Namyeong-dong. 117 00:06:52,578 --> 00:06:54,622 I slowly cook each over an open wood fire. 118 00:06:55,373 --> 00:06:58,459 I'm the Master of School Meals. I cook at an elementary school. 119 00:06:58,543 --> 00:07:01,254 I'm the Meat Master. I've been cooking for 16 years. 120 00:07:01,295 --> 00:07:02,296 CHEF-OWNER, GUUNMONG 121 00:07:02,380 --> 00:07:04,674 SUSHI KING OWNER, THE SUSHI OF THE DAY 122 00:07:04,757 --> 00:07:06,843 300 BILLION SIDE DISH MAGNATE CEO, DOSIGOTGAN 123 00:07:06,926 --> 00:07:09,762 With 24 years in the biz, I'm the Japanese Cuisine Ace. 124 00:07:13,599 --> 00:07:16,602 We've got a big variety of contestants. Western cuisine, 125 00:07:16,686 --> 00:07:18,312 Korean cuisine, 126 00:07:18,396 --> 00:07:19,647 Chinese cuisine, 127 00:07:19,730 --> 00:07:22,692 baking and pastry chefs, and Japanese cuisine. 128 00:07:23,359 --> 00:07:26,446 I'd say the contestant that really left a strong impression 129 00:07:26,529 --> 00:07:27,780 was the South Pole Chef. 130 00:07:28,281 --> 00:07:30,491 He made me think, "Chefs can come from anywhere." 131 00:07:30,575 --> 00:07:32,285 CHEF AT KING SEJONG STATION 2009-2011 132 00:07:35,204 --> 00:07:37,290 -They're all coming in. -Is that a bird? What? 133 00:07:37,373 --> 00:07:38,291 I know, right? 134 00:07:38,791 --> 00:07:40,960 -Cool mask. -What's that guy's deal? 135 00:07:41,043 --> 00:07:43,171 Look at that chicken guy. 136 00:07:43,254 --> 00:07:44,881 -It's a bird… -It's a bird-man! 137 00:07:44,964 --> 00:07:47,091 Whoa. 138 00:07:48,676 --> 00:07:51,095 CHIRPY 139 00:07:51,179 --> 00:07:54,307 That guy over there is gonna be the first one to go. 140 00:07:54,390 --> 00:07:55,558 Eliminated. 141 00:07:56,976 --> 00:07:57,935 Ho-ho! 142 00:07:59,312 --> 00:08:00,313 Oh! 143 00:08:00,396 --> 00:08:01,272 Oh-ho! 144 00:08:01,355 --> 00:08:03,024 It's a pleasure to meet you! 145 00:08:05,776 --> 00:08:06,611 Whoa! 146 00:08:08,571 --> 00:08:09,864 HIDDEN GEM RUNS GAYAGAYA 147 00:08:09,947 --> 00:08:12,241 What even is that? 148 00:08:12,325 --> 00:08:14,076 Maybe that's his cutting board. 149 00:08:14,869 --> 00:08:16,037 What did you say? 150 00:08:16,746 --> 00:08:18,581 Man, that's insane. 151 00:08:21,417 --> 00:08:24,378 I'm guessing this is the table they put all the weirdos at? 152 00:08:25,254 --> 00:08:26,255 Nice to meet you. 153 00:08:30,176 --> 00:08:32,637 -Like I told you earlier on-- -Is that a king? 154 00:08:34,222 --> 00:08:37,892 -Enter his royal highness! -Royal highness! 155 00:08:39,936 --> 00:08:41,687 He's a king, a king! 156 00:08:44,232 --> 00:08:46,234 -Hmm! -Oh stop! 157 00:08:46,317 --> 00:08:47,401 Bibim! 158 00:08:47,485 --> 00:08:49,737 Bibim! 159 00:08:51,405 --> 00:08:54,325 Looks like we're not gonna stand out much compared to them. 160 00:08:55,576 --> 00:08:57,578 I thought a Hawaiian shirt would be enough. 161 00:08:57,662 --> 00:08:59,789 KING BIBIM RUNS BIBIM SORI 162 00:08:59,872 --> 00:09:01,374 HAPPY BIRTHDAY CHEF-OWNER, THE SIOT 163 00:09:01,457 --> 00:09:03,209 These contestants are interesting. 164 00:09:03,292 --> 00:09:05,044 CONSTRUCTION SITE CHEF WORKS IN CONSTRUCTION 165 00:09:05,127 --> 00:09:06,837 I think some CEOs decided to show up as well. 166 00:09:06,879 --> 00:09:08,965 ANSAN PAIK JONG-WON 10-BILLION-WON FOOD BUSINESS CEO 167 00:09:09,048 --> 00:09:12,510 -He represents a pork company. -A pork company? 168 00:09:12,593 --> 00:09:13,678 That guy there. 169 00:09:13,761 --> 00:09:16,097 I see a lot of chefs who said they wouldn't be here. 170 00:09:16,180 --> 00:09:18,599 -Yup, everyone lied. All of us. -Right? 171 00:09:18,683 --> 00:09:21,227 GRUB GURU BONG EXECUTIVE CHEF, BLGRE 172 00:09:21,310 --> 00:09:22,228 Impressive people here. 173 00:09:22,311 --> 00:09:23,688 GOD OF SEASONING CHEF-OWNER, EDAMAME 174 00:09:23,771 --> 00:09:25,815 Everyone here is established. 175 00:09:25,898 --> 00:09:28,025 They're well-known in the restaurant industry. 176 00:09:28,109 --> 00:09:30,736 Any chef worth their salt would know just how good these people are. 177 00:09:30,820 --> 00:09:33,239 Hey, where do you go to eat in Gyeongdong Market? 178 00:09:33,322 --> 00:09:35,116 -Andongjip? -Well, here's the owner. 179 00:09:35,199 --> 00:09:36,951 -Whoa, hello, ma'am. -Hello. 180 00:09:37,034 --> 00:09:40,746 -I love Andongjip! -They all love your restaurant. 181 00:09:40,830 --> 00:09:43,207 -The chef of Sav Seoul is here? No way. -Yup, right there. 182 00:09:43,291 --> 00:09:45,501 That place is super famous for their wine. 183 00:09:45,585 --> 00:09:46,669 FRENCH CUISINE IDOL 184 00:09:46,752 --> 00:09:49,171 I think that guy is also a celebrity chef. 185 00:09:49,255 --> 00:09:51,048 -Yeah, he's a famous chef. -Seriously? 186 00:09:51,132 --> 00:09:53,718 CHEF OF ALL TRADES CHEF AND MODEL 187 00:09:53,801 --> 00:09:54,677 Yeah. 188 00:09:55,803 --> 00:09:57,847 Who is it? Oh, it's Seung-woo's Dad. 189 00:09:57,930 --> 00:10:01,017 -Is that Seung-woo's Dad? -Seung-woo's Dad is here. 190 00:10:01,100 --> 00:10:02,685 I totally saw this coming. 191 00:10:02,768 --> 00:10:04,020 YOUTUBER AND CONTENT CREATOR 192 00:10:04,103 --> 00:10:05,396 All the chefs in Seoul are here. 193 00:10:05,479 --> 00:10:07,398 PRESIDENT OF K-CHICKEN WINNER OF THE K-CHICKEN WAR 194 00:10:07,481 --> 00:10:09,358 The good ones anyway. 195 00:10:09,942 --> 00:10:12,612 I think that's everyone. It seems we all made it. 196 00:10:13,321 --> 00:10:14,363 Wait a minute, 197 00:10:14,447 --> 00:10:17,533 Does that mean all restaurants in Seoul are closed today? 198 00:10:17,617 --> 00:10:19,201 How'd I end up next to you? 199 00:10:20,786 --> 00:10:22,496 -Judging by the lineup here-- -Yeah. 200 00:10:22,580 --> 00:10:24,915 Just making it here must've been no small feat. 201 00:10:26,542 --> 00:10:27,585 He's big. 202 00:10:29,629 --> 00:10:30,796 Twenty, twenty, twenty. 203 00:10:30,880 --> 00:10:33,924 There's only 80 people here so far, though, altogether. 204 00:10:34,508 --> 00:10:36,177 Seventy people, give or take. 205 00:10:36,260 --> 00:10:38,095 Looks like there's 20 a table. 206 00:10:38,179 --> 00:10:40,598 -Two, four, six, eight, eighty? -Yeah. 207 00:10:40,681 --> 00:10:42,850 Choi Hyun-seok's competing, right? 208 00:10:44,226 --> 00:10:46,187 I mean, that's what I heard, but 209 00:10:46,687 --> 00:10:49,190 I've looked around, and he doesn't seem to be here. 210 00:10:50,066 --> 00:10:52,318 You haven't seen Chef Choi around, have you? 211 00:10:54,445 --> 00:10:57,406 I'm just a bit surprised that we haven't seen any 212 00:10:58,366 --> 00:10:59,992 chefs with Michelin Stars yet. 213 00:11:00,576 --> 00:11:03,829 I still haven't seen any, but maybe I just don't recognize them. 214 00:11:05,039 --> 00:11:08,084 I've been looking, but there doesn't seem to be any I know. 215 00:11:09,877 --> 00:11:13,130 -Looks like we're missing 20. -Oh, really? Why? 216 00:11:13,214 --> 00:11:14,048 You're right! 217 00:11:17,051 --> 00:11:19,970 -Maybe they're saving the best for last? -What's going on? 218 00:11:20,054 --> 00:11:21,097 What? 219 00:11:21,180 --> 00:11:23,933 -What's going on? -What's going on? What is this? 220 00:11:24,016 --> 00:11:25,518 Whoa… 221 00:11:29,980 --> 00:11:32,525 -Whoa! -Wait, what's going on? 222 00:11:35,361 --> 00:11:36,278 Damn. 223 00:11:40,950 --> 00:11:42,118 This looks fun. 224 00:11:44,161 --> 00:11:46,956 Imagine having to beat him! Is that it? 225 00:11:47,039 --> 00:11:50,126 Okay, this is making me nervous. I'm getting goosebumps. 226 00:11:57,341 --> 00:11:58,592 Whoa! 227 00:12:03,764 --> 00:12:06,809 What the heck? That's insane. 228 00:12:07,810 --> 00:12:09,270 They look so cool! 229 00:12:27,913 --> 00:12:29,999 The Sun Seoul chef is also here! 230 00:12:31,417 --> 00:12:33,377 Oh, wow, I really… 231 00:12:33,461 --> 00:12:34,962 Chef Choi Hyun-seok! 232 00:12:35,045 --> 00:12:37,256 -Are they contestants? -I have no idea. 233 00:12:38,549 --> 00:12:39,467 No… 234 00:12:39,550 --> 00:12:42,636 We'd like to welcome to the stage the final 20. 235 00:12:43,220 --> 00:12:46,307 And with that, all one 100 chefs are finally present. 236 00:12:46,390 --> 00:12:47,558 Holy cow! 237 00:12:48,142 --> 00:12:49,393 You're joking! 238 00:12:49,977 --> 00:12:52,188 The famous chef that makes Chinese cuisine! 239 00:12:52,271 --> 00:12:54,064 No way. You've gotta be kidding me. 240 00:12:54,148 --> 00:12:55,649 Chef Oh Se-deuk is also here. 241 00:12:56,442 --> 00:12:58,694 Ah… What are they doing there? 242 00:12:58,778 --> 00:12:59,987 Chef Jung Ji-sun, 243 00:13:00,070 --> 00:13:02,072 Park Joon-woo, and Chef Oh Se-deuk. 244 00:13:03,115 --> 00:13:04,492 These are true masters. 245 00:13:05,910 --> 00:13:07,161 Whoa. 246 00:13:07,244 --> 00:13:08,871 I'm intimidated by their aura. 247 00:13:10,498 --> 00:13:12,208 It was absolutely ridiculous. 248 00:13:12,291 --> 00:13:14,251 We were all thinking, "You've gotta be kidding me." 249 00:13:14,335 --> 00:13:15,336 Betrayed! 250 00:13:16,170 --> 00:13:18,172 I knew they were gonna pull this crap! 251 00:13:18,255 --> 00:13:22,885 Now then, chefs, it's our pleasure to introduce to you 252 00:13:23,511 --> 00:13:25,471 the final 20 chefs 253 00:13:25,554 --> 00:13:28,098 who will be waging culinary warfare 254 00:13:28,182 --> 00:13:29,892 with all of you. 255 00:13:31,435 --> 00:13:36,273 Introducing Korea's number one celebrity chef, Choi Hyun-seok. 256 00:13:36,899 --> 00:13:38,150 Must be embarrassing. 257 00:13:38,234 --> 00:13:40,402 EXECUTIVE CHEF AT CHOI 30 YEARS OF FINE DINING EXPERIENCE 258 00:13:44,532 --> 00:13:45,950 You're so cool! 259 00:13:47,409 --> 00:13:49,537 Chef Choi Hyun-seok's the most famous one. 260 00:13:49,620 --> 00:13:50,955 He was actually the judge 261 00:13:51,038 --> 00:13:54,542 for a different culinary show that I competed in a little while ago. 262 00:13:55,376 --> 00:13:58,420 So to see him here as a contestant was… 263 00:13:58,504 --> 00:13:59,713 it was baffling. 264 00:14:00,923 --> 00:14:04,301 A master of Chinese cuisine with 49 years of experience, 265 00:14:04,385 --> 00:14:06,720 Grand Master Lu Chinglai. 266 00:14:06,804 --> 00:14:11,183 50-YEAR MASTER OF CHINESE CUISINE CHEF-OWNER OF HONG BO GAK 267 00:14:15,062 --> 00:14:17,189 Chef Lu Chinglai isn't just experienced, 268 00:14:17,273 --> 00:14:19,441 he judges international culinary competitions. 269 00:14:19,525 --> 00:14:22,903 As far as Chinese cuisine is concerned, he's top class. 270 00:14:24,029 --> 00:14:27,116 Honestly, someone like him should be judging, not competing. 271 00:14:27,199 --> 00:14:28,868 It's destroying the balance here. 272 00:14:29,368 --> 00:14:31,287 Korea's culinary trailblazer, 273 00:14:31,370 --> 00:14:34,081 our first celebrity chef specializing in Chinese cuisine, 274 00:14:34,164 --> 00:14:35,541 Jung Ji-sun. 275 00:14:35,624 --> 00:14:37,209 CHEF-OWNER OF TIAN MI MI 276 00:14:37,293 --> 00:14:39,336 She's a master of Chinese cuisine. 277 00:14:39,420 --> 00:14:40,713 The queen of dim sum. 278 00:14:40,796 --> 00:14:43,799 A celebrity chef who boasts mastery over various disciplines, 279 00:14:43,883 --> 00:14:46,302 such as Korean, Chinese, and French cuisine, 280 00:14:46,385 --> 00:14:47,803 Oh Se-deuk. 281 00:14:47,887 --> 00:14:49,221 CHEF-OWNER OF CHINNMEAL, OHPANFIRE 282 00:14:49,305 --> 00:14:52,641 This chef excels in the creation of clean, creative dishes. 283 00:14:53,475 --> 00:14:55,352 The renowned chef and owner 284 00:14:55,436 --> 00:14:58,022 of the Michelin one-star restaurant, Yun Seoul, 285 00:14:58,105 --> 00:15:00,441 Kim Do-yun. 286 00:15:00,524 --> 00:15:04,194 I didn't think he'd ever agree to compete in a cooking competition. 287 00:15:04,278 --> 00:15:07,489 I'm shocked these Michelin chef-owners are even participating. 288 00:15:07,573 --> 00:15:08,532 JOSEPH LIDGERWOOD 289 00:15:08,616 --> 00:15:12,912 The contestants are leagues above other cooking competition shows. 290 00:15:12,995 --> 00:15:14,121 FABRIZIO FERRARI 291 00:15:14,204 --> 00:15:15,247 BANG KI-SU - HWANG JIN-SEON 292 00:15:15,331 --> 00:15:17,958 Despite having a Michelin Star, they grace us with their presence. 293 00:15:18,709 --> 00:15:21,462 MasterChef Korea's season two winner, 294 00:15:21,545 --> 00:15:22,755 Choi Kang-rok. 295 00:15:22,838 --> 00:15:24,048 CHEF-OWNER, NEO 296 00:15:24,131 --> 00:15:26,926 He went on MasterChef Korea and won. 297 00:15:27,009 --> 00:15:28,594 I happen to be a huge fan, 298 00:15:28,677 --> 00:15:31,847 so I've binge-watched gif collections of Chef Choi Kang-rok. 299 00:15:31,931 --> 00:15:34,308 Then we have the other MasterChef Korea contestants. 300 00:15:34,391 --> 00:15:37,061 PARK JOON-WOO RUNNER-UP OF MASTERCHEF KOREA SEASON ONE 301 00:15:37,144 --> 00:15:39,104 KIM SEUNG-MIN WINNER OF MASTERCHEF KOREA SEASON ONE 302 00:15:39,188 --> 00:15:41,732 They're here even after winning that show. 303 00:15:42,566 --> 00:15:45,486 Korean Food War's season two winner, Lee Yeong-suk. 304 00:15:45,569 --> 00:15:47,404 CHEF, OWNER OF NAGYUNG MUSHROOM FARM 305 00:15:47,488 --> 00:15:50,908 Those with competition experience will fare better than the rest of us. 306 00:15:50,991 --> 00:15:51,992 They've done this before. 307 00:15:52,576 --> 00:15:54,453 The first woman to win twice 308 00:15:54,536 --> 00:15:57,164 at one of the top cooking competitions in the world, 309 00:15:57,247 --> 00:15:58,415 Cho Eun-ju. 310 00:15:58,499 --> 00:16:01,794 The winner of an American culinary survival show, 311 00:16:01,877 --> 00:16:03,337 Seonkyoung Longest. 312 00:16:03,921 --> 00:16:06,173 Chef Nam Jeong-seok! King of plant-based cooking. 313 00:16:06,674 --> 00:16:09,760 The undisputed champion of Korean plant-based cooking, 314 00:16:09,843 --> 00:16:11,470 Nam Jeong-seok. 315 00:16:11,553 --> 00:16:16,600 Korea's 16th Culinary Master Hand, Ahn You-seong. 316 00:16:16,684 --> 00:16:19,353 Is that Chef Oh Se-deuk? Impressive roster. 317 00:16:19,436 --> 00:16:20,938 JANG HO-JOON - CHOI JI-HYUNG 318 00:16:23,649 --> 00:16:24,692 You don't know him? 319 00:16:24,775 --> 00:16:26,902 He's a rock star chef from the States! 320 00:16:27,486 --> 00:16:30,322 The Winner of Iron Chef 2010, 321 00:16:30,823 --> 00:16:34,702 and the guest chef behind the White House State Dinner in 2023, 322 00:16:35,452 --> 00:16:36,453 Edward Lee. 323 00:16:36,537 --> 00:16:39,164 CHEF-OWNER, 610 MAGNOLIA, SUCCOTASH PRIME, AND NAMI KOREAN STEAKHOUSE 324 00:16:39,248 --> 00:16:40,624 That's an insane lineup. 325 00:16:40,708 --> 00:16:43,043 What on earth is someone like him doing here? 326 00:16:43,127 --> 00:16:45,671 This roster is absolutely stacked. 327 00:16:45,754 --> 00:16:48,257 Uh, isn't he a bit out of our league? 328 00:16:49,800 --> 00:16:52,845 This is insane. It keeps getting better and better. 329 00:16:52,928 --> 00:16:54,096 It was like a concert. 330 00:16:54,179 --> 00:16:55,472 Everyone just 331 00:16:56,098 --> 00:16:58,017 with their hands, both hands, they just went… 332 00:17:00,853 --> 00:17:03,188 I recognized all 20 contestants. 333 00:17:03,272 --> 00:17:06,316 This is insane. This is absolutely insane. 334 00:17:06,400 --> 00:17:08,694 I'm so glad I came, even just to see these people. 335 00:17:08,777 --> 00:17:09,611 Yeah! 336 00:17:10,821 --> 00:17:12,489 To all 100 chefs here, 337 00:17:13,490 --> 00:17:15,075 starting now, 338 00:17:15,159 --> 00:17:17,244 your class and your standing 339 00:17:18,078 --> 00:17:19,038 will be decided. 340 00:17:22,624 --> 00:17:24,877 I guess we should expect the unexpected. 341 00:17:25,669 --> 00:17:27,254 Those on the first floor 342 00:17:27,755 --> 00:17:29,506 are hidden masters of their craft 343 00:17:29,590 --> 00:17:31,508 that have yet to make a name for themselves. 344 00:17:32,092 --> 00:17:35,554 These 80 nameless, unknown chefs 345 00:17:35,637 --> 00:17:38,307 will be given the class of Black Spoon. 346 00:17:40,350 --> 00:17:43,312 -Dirty spoons? -This one's a Silver Spoon. 347 00:17:43,896 --> 00:17:46,106 Hey, that's just mean. 348 00:17:49,026 --> 00:17:51,111 So we're the dirty spoons? 349 00:17:52,571 --> 00:17:54,907 Seriously? 350 00:17:55,532 --> 00:17:57,785 I came here for this? 351 00:17:57,868 --> 00:18:01,830 Meanwhile, the 20 chefs who stand above you, 352 00:18:01,914 --> 00:18:03,540 who have not only achieved fame, 353 00:18:04,124 --> 00:18:07,461 but also worldwide acclaim for their culinary skills and expertise, 354 00:18:07,544 --> 00:18:09,880 will be given the class of White Spoon. 355 00:18:10,798 --> 00:18:13,801 -I don't get the cultural implications. -You mean the Black Spoon thing? 356 00:18:13,884 --> 00:18:16,470 -We're basically bottom feeders. -But what are the White Spoons? 357 00:18:16,553 --> 00:18:18,722 The White Spoons are the golden spoons. 358 00:18:18,806 --> 00:18:20,349 I guess it's motivating. 359 00:18:20,432 --> 00:18:23,685 The White Spoons, who are established big name chefs, 360 00:18:23,769 --> 00:18:26,855 will be referred to and addressed by their real names. 361 00:18:27,481 --> 00:18:30,818 But the Black Spoons, who are still unknown chefs, 362 00:18:30,901 --> 00:18:32,861 will not be referred to by their names, 363 00:18:32,945 --> 00:18:35,030 but will instead be referred to and addressed 364 00:18:35,114 --> 00:18:37,241 by the nicknames representing them. 365 00:18:38,575 --> 00:18:40,744 Only those select Black Spoon chefs 366 00:18:40,828 --> 00:18:44,039 who are able to prove themselves and survive until the finals 367 00:18:44,123 --> 00:18:47,251 will be able to shed their nickname and reveal their real name. 368 00:18:47,334 --> 00:18:48,293 This is cruel. 369 00:18:50,212 --> 00:18:52,089 What? You're joking! 370 00:18:52,798 --> 00:18:54,091 What was that? 371 00:18:54,174 --> 00:18:56,552 Okay, so, the gist of it is you're nameless. 372 00:18:56,635 --> 00:18:58,846 -Mm-hmm. A nobody. -Yup, a total nobody. 373 00:18:58,929 --> 00:19:01,098 So the goal is to make a name for yourself. 374 00:19:02,599 --> 00:19:04,893 And one last thing. 375 00:19:05,894 --> 00:19:08,897 Eighty Black Spoons, twenty White Spoons, 376 00:19:08,981 --> 00:19:09,982 you two 377 00:19:10,607 --> 00:19:13,193 will now face each other in a fierce battle 378 00:19:13,277 --> 00:19:15,195 of both culinary and class warfare. 379 00:19:15,279 --> 00:19:16,738 They're our opponents? 380 00:19:17,364 --> 00:19:18,282 BLACK VS WHITE 381 00:19:18,365 --> 00:19:19,950 It's once-in-a-lifetime! 382 00:19:21,201 --> 00:19:23,370 A chance to compete with the masters. 383 00:19:24,997 --> 00:19:26,456 This is a game of survival. 384 00:19:26,999 --> 00:19:28,584 I like my odds. 385 00:19:28,667 --> 00:19:30,544 Oh, would you look at this guy? 386 00:19:30,627 --> 00:19:32,921 Let see who comes out on top. 387 00:19:33,672 --> 00:19:35,174 That's just mean. 388 00:19:35,257 --> 00:19:37,467 They're all looking down on us from up there. 389 00:19:38,051 --> 00:19:39,928 It really feels like a class divide. 390 00:19:40,012 --> 00:19:41,763 That's so annoying. 391 00:19:41,847 --> 00:19:43,974 I'll show them what I'm really made of. 392 00:19:44,057 --> 00:19:47,019 TEAM BLACK SPOON VERSUS TEAM WHITE SPOON 393 00:19:47,102 --> 00:19:48,353 I've gotta win. 394 00:19:49,563 --> 00:19:52,024 Oh, it's like a game of Go. 395 00:19:52,107 --> 00:19:54,359 It's a war between the Black and White Spoons. 396 00:19:54,443 --> 00:19:56,737 I look forward to going up against them. 397 00:19:57,821 --> 00:19:59,156 So how's this gonna work? 398 00:20:00,699 --> 00:20:03,160 You get bragging rights for life if you face them. 399 00:20:03,702 --> 00:20:06,038 We could tell our son, and grandson about this, 400 00:20:06,121 --> 00:20:07,539 just by taking them on. 401 00:20:08,373 --> 00:20:12,628 However, the opportunity to compete against the White Spoons 402 00:20:12,711 --> 00:20:15,255 will only be given to some of the Black Spoons. 403 00:20:15,339 --> 00:20:18,634 Which means that the rest of you will be eliminated. 404 00:20:20,469 --> 00:20:22,387 This is where they whittle us down. 405 00:20:25,307 --> 00:20:27,184 Before the main match can begin, 406 00:20:27,267 --> 00:20:29,728 the 80 Black Spoons on the main floor 407 00:20:29,811 --> 00:20:32,981 will be going up against one another in a Black Spoon cook-off. 408 00:20:33,732 --> 00:20:36,360 Only those of you who survive this contest 409 00:20:36,944 --> 00:20:41,198 will be deemed qualified to face off against the White Spoons. 410 00:20:42,824 --> 00:20:44,701 They should've told us that sooner. 411 00:20:46,328 --> 00:20:47,704 So we have to win this one? 412 00:20:50,207 --> 00:20:54,294 By the end of this challenge, your numbers will have diminished. 413 00:20:59,174 --> 00:21:02,427 In the end, only 20 of you will remain. 414 00:21:08,558 --> 00:21:09,518 Eh? 415 00:21:10,018 --> 00:21:11,061 Ah! 416 00:21:12,562 --> 00:21:13,814 Of course. 417 00:21:13,897 --> 00:21:17,734 Among the 80 Black Spoons, only 20 can survive. 418 00:21:17,818 --> 00:21:22,030 Only then will those chefs be allowed to wear the Black Spoon chef's uniform, 419 00:21:22,114 --> 00:21:25,033 and wage a culinary war against the White Spoons. 420 00:21:26,159 --> 00:21:28,912 Wait. They're only gonna pick 20 out of all these people? 421 00:21:28,996 --> 00:21:31,915 -Out of 80. -You're kidding! 422 00:21:33,583 --> 00:21:37,379 -Wait, they're eliminating 60 people? -Sixty is a lot. 423 00:21:38,171 --> 00:21:39,673 -Oof! -From the get-go? 424 00:21:39,756 --> 00:21:42,718 That's insane. That's too many people! 425 00:21:45,178 --> 00:21:46,972 Are the producers on a budget? 426 00:21:47,055 --> 00:21:49,558 I mean, why did they have to be so harsh? 427 00:21:54,604 --> 00:21:56,106 In other words, 428 00:21:56,898 --> 00:21:59,359 none of the White Spoon chefs 429 00:21:59,443 --> 00:22:01,361 are actually going to be competing 430 00:22:02,404 --> 00:22:05,032 in this first culinary showdown. 431 00:22:06,199 --> 00:22:07,659 They win by default? 432 00:22:08,201 --> 00:22:10,203 So they just get a free pass? 433 00:22:10,746 --> 00:22:14,333 Okay, that's fine. I'll allow it. At least for now. 434 00:22:14,416 --> 00:22:16,084 But… 435 00:22:16,168 --> 00:22:17,627 I was pretty annoyed. 436 00:22:17,711 --> 00:22:19,671 I was sure I could hold my own against them, 437 00:22:19,755 --> 00:22:22,841 so I didn't understand why they were exempt from the challenge. 438 00:22:23,508 --> 00:22:25,677 I wasn't exactly jazzed about it, no. 439 00:22:25,761 --> 00:22:27,888 I was ready to throw down right then and there. 440 00:22:27,971 --> 00:22:30,932 Honestly, if they'd come down from their pedestals and joined us, 441 00:22:31,016 --> 00:22:32,517 I would've took 'em on. 442 00:22:33,352 --> 00:22:36,980 I don't know what metrics you people used to divide us up like this, 443 00:22:37,064 --> 00:22:39,941 but, like… we're no slouches either. 444 00:22:42,235 --> 00:22:45,155 If these rules of this Black and White Culinary Class Wars 445 00:22:45,238 --> 00:22:47,908 are not to your liking and you wish to back out, 446 00:22:48,533 --> 00:22:52,079 you may take this opportunity to gather your things and leave. 447 00:22:52,162 --> 00:22:54,456 I fought hard to get here. 448 00:22:58,335 --> 00:22:59,252 Five. 449 00:23:01,421 --> 00:23:02,589 Four. 450 00:23:05,300 --> 00:23:06,218 Three. 451 00:23:08,678 --> 00:23:09,721 Two. 452 00:23:11,807 --> 00:23:12,641 One. 453 00:23:14,142 --> 00:23:14,976 Let's begin. 454 00:23:19,106 --> 00:23:20,023 Who'd leave? 455 00:23:22,150 --> 00:23:24,069 I knew the real fight wouldn't begin 456 00:23:24,152 --> 00:23:27,531 until the 20 White Spoons faced off against the 20 Black Spoons. 457 00:23:27,614 --> 00:23:30,575 I knew I had to make it into the top 20, no matter what. 458 00:23:31,410 --> 00:23:32,953 I'd have to get up there 459 00:23:33,036 --> 00:23:34,871 and lop their heads off myself. 460 00:23:36,039 --> 00:23:37,374 Let's shake things up. 461 00:23:37,457 --> 00:23:40,544 Let's give it a go. Why not? We made it this far, didn't we? 462 00:23:40,627 --> 00:23:41,711 This is fun. 463 00:23:42,337 --> 00:23:43,255 It's interesting. 464 00:23:44,714 --> 00:23:47,676 From among the Black Spoons, who must use their skills 465 00:23:47,759 --> 00:23:49,094 to overcome their class, 466 00:23:49,803 --> 00:23:50,887 and the White Spoons, 467 00:23:50,971 --> 00:23:54,516 who must use their skills to prove themselves worthy of their title, 468 00:23:54,599 --> 00:23:56,435 only one of you can survive. 469 00:23:56,518 --> 00:23:57,769 From 100 chefs, 470 00:23:57,853 --> 00:24:00,981 the last one left standing at the end of this culinary war 471 00:24:02,149 --> 00:24:04,109 will take home the grand prize 472 00:24:04,693 --> 00:24:06,778 of 300 million won. 473 00:24:15,036 --> 00:24:17,497 Now then, without further ado, 474 00:24:17,581 --> 00:24:19,916 let the Black and White culinary wars 475 00:24:20,000 --> 00:24:21,960 and its first challenge, commence. 476 00:24:24,838 --> 00:24:25,922 Let's go! 477 00:24:44,274 --> 00:24:46,902 -I'm nervous. -I'm so nervous! So nervous! 478 00:24:46,985 --> 00:24:48,820 -I'm going crazy -I'm scared. 479 00:24:48,904 --> 00:24:51,364 -Wonder what's next? -I know, right? 480 00:24:52,824 --> 00:24:55,952 -This is where we'll compete? -The room from earlier! 481 00:24:56,578 --> 00:24:58,246 -Unbelievable. -It's nuts. 482 00:25:00,749 --> 00:25:02,000 Whoa! 483 00:25:02,083 --> 00:25:03,210 Wow! 484 00:25:04,294 --> 00:25:06,338 Wow. 485 00:25:12,302 --> 00:25:14,137 Wow! 486 00:25:14,221 --> 00:25:16,973 -This is awesome. -Wow, this is crazy. 487 00:25:17,057 --> 00:25:19,851 No way! We'll be cooking here? This is wild! 488 00:25:30,320 --> 00:25:32,697 I wasn't expecting this level of production quality. 489 00:25:32,781 --> 00:25:33,740 This is insane. 490 00:25:36,159 --> 00:25:39,162 -Wow, this is insane. -This room is huge! 491 00:25:39,246 --> 00:25:40,956 Whoa, this place is spacious. 492 00:25:41,039 --> 00:25:42,123 Really spacious. 493 00:25:42,207 --> 00:25:44,751 -Each of us gets to use one of these? -Looks like it. 494 00:25:44,834 --> 00:25:48,296 -Just how much money did they spend? -I don't know, but I'm not complaining. 495 00:25:48,797 --> 00:25:51,550 Oh wow, damn, you know? 496 00:25:54,135 --> 00:25:58,473 These aren't just home kitchen appliances. They've got the gas-based commercial ones. 497 00:25:58,557 --> 00:26:01,268 They had gas stovetops that they use in actual kitchens, 498 00:26:01,351 --> 00:26:03,144 and a sink next to it and everything. 499 00:26:03,228 --> 00:26:05,647 -Sweet. That's good water pressure. -This is insane. 500 00:26:05,730 --> 00:26:07,065 -This is just, wow. -It's awesome. 501 00:26:07,148 --> 00:26:10,402 From what I saw, it was the perfect setup for a chef. 502 00:26:10,485 --> 00:26:11,903 It was amazing. 503 00:26:11,987 --> 00:26:15,490 Now, this is what I call a contest. This right here, this is a kitchen. 504 00:26:15,574 --> 00:26:17,367 All right, you're all dead meat. 505 00:26:17,450 --> 00:26:19,035 They've set the stage! 506 00:26:19,119 --> 00:26:23,790 -Let's go! Let's go! Let's go! -Who's that? 507 00:26:24,541 --> 00:26:25,792 You've got this. 508 00:26:26,293 --> 00:26:27,127 Come on! 509 00:26:27,210 --> 00:26:30,797 What's going on? You kidding? 510 00:26:44,060 --> 00:26:46,313 I guess the White Spoons will be watching. 511 00:26:46,396 --> 00:26:48,607 That's seriously so annoying. 512 00:26:48,690 --> 00:26:50,859 Right? And they're evaluating us. 513 00:26:51,693 --> 00:26:53,445 This is just cruel. 514 00:26:54,279 --> 00:26:56,573 They're all looking down from us up there. 515 00:26:57,907 --> 00:27:02,412 Them looking down on us is just… It really feels there's a class divide. 516 00:27:02,912 --> 00:27:04,456 They divided us up 517 00:27:04,539 --> 00:27:07,250 like they divide business and economy class seats. 518 00:27:07,334 --> 00:27:09,377 To sow the seeds of discord. 519 00:27:10,128 --> 00:27:12,130 Just you wait. We'll be up there with you guys soon. 520 00:27:12,213 --> 00:27:13,965 Yeah. What are they even doing up there? 521 00:27:14,049 --> 00:27:16,301 Why are they up there? 522 00:27:18,386 --> 00:27:21,264 They may think they're being treated unfairly, 523 00:27:21,348 --> 00:27:23,642 but all of the White Spoons are individuals 524 00:27:23,725 --> 00:27:26,603 who made their mark in the industry through years of hard work. 525 00:27:26,686 --> 00:27:29,356 They say it's unfair, but if you think about it, 526 00:27:29,439 --> 00:27:31,399 we've spent years, decades even, 527 00:27:31,483 --> 00:27:34,361 working our fingers to the bone to get where we are today. 528 00:27:34,444 --> 00:27:35,528 So, you know, 529 00:27:35,612 --> 00:27:38,823 I think they should just suck it up and work harder instead. 530 00:27:38,907 --> 00:27:41,034 We can't do much about their complaints. 531 00:27:41,117 --> 00:27:43,578 I'm fine with it so long as they stay out of my face. 532 00:27:43,662 --> 00:27:45,747 If they don't, I might get a little mad. 533 00:27:46,665 --> 00:27:47,874 Now then, 534 00:27:47,957 --> 00:27:49,250 before we get started, 535 00:27:49,918 --> 00:27:51,961 we will be introducing the judges 536 00:27:52,045 --> 00:27:55,131 who will be assessing your dishes for the competition. 537 00:27:58,218 --> 00:28:00,512 -I'm so excited! -I need to know. 538 00:28:00,595 --> 00:28:01,971 Are there gonna be four? 539 00:28:02,472 --> 00:28:04,391 Who's gonna judge my dish? 540 00:28:04,474 --> 00:28:05,809 Who would dare to? 541 00:28:06,518 --> 00:28:10,271 There. There he is! 542 00:28:21,408 --> 00:28:22,575 Whoa, no way! 543 00:28:23,493 --> 00:28:25,495 There's probably gonna be three of 'em. 544 00:28:25,578 --> 00:28:26,746 They went all out! 545 00:28:26,830 --> 00:28:28,998 I thought there'd be at least three judges. 546 00:28:29,708 --> 00:28:31,501 I'm surprised there's only two 547 00:28:36,631 --> 00:28:37,924 Whoa, what the heck? 548 00:28:39,968 --> 00:28:42,846 -Who is it, who is it? -Oh my God, it's Mr. Paik! 549 00:28:42,929 --> 00:28:43,805 Whoo! 550 00:28:44,347 --> 00:28:48,309 The nation's culinary mentor, Paik Jong-won. 551 00:28:54,232 --> 00:28:55,900 I got really emotional. 552 00:28:55,984 --> 00:28:58,486 To be given an opportunity to not only meet my role model, 553 00:28:58,570 --> 00:29:00,572 but to do something with him in the same space, 554 00:29:00,655 --> 00:29:02,866 it was… it was really, really touching. 555 00:29:04,576 --> 00:29:06,661 He's a great businessman. I'm a huge fan. 556 00:29:06,745 --> 00:29:08,663 OWNER 20 GLOBAL BRANDS AND 2,700 FRANCHISED STORES 557 00:29:08,747 --> 00:29:12,167 I respect him a lot, not just as a businessman in this industry, 558 00:29:12,250 --> 00:29:14,169 but I respect him as a chef too. 559 00:29:14,753 --> 00:29:18,506 He always seems to make the dishes his customers really want. 560 00:29:18,590 --> 00:29:22,010 I doubt anyone in Korea has as much culinary experience as him. 561 00:29:22,093 --> 00:29:23,803 KOREA'S NUMBER ONE RESTAURANT BUSINESS EXPERT 562 00:29:23,887 --> 00:29:24,721 Hello. 563 00:29:25,597 --> 00:29:27,265 I'm Paik Jong-won, the judge. 564 00:29:27,766 --> 00:29:30,727 I've looked far and wide in search of new flavors. 565 00:29:30,810 --> 00:29:34,439 At this point, I probably have more data on flavor profiles 566 00:29:34,522 --> 00:29:36,149 than anyone else in the world 567 00:29:36,232 --> 00:29:38,693 So that means flavor will be my primary focus 568 00:29:38,777 --> 00:29:40,904 in judging the dishes in this competition. 569 00:29:40,987 --> 00:29:43,823 I'm curious to see which dish will come out on top. 570 00:29:43,907 --> 00:29:44,908 JUDGE PAIK JONG-WON 571 00:29:45,867 --> 00:29:48,453 Who's next to him? 572 00:29:48,536 --> 00:29:49,746 Who's that next to him? 573 00:29:50,622 --> 00:29:51,915 And joining him, 574 00:29:51,998 --> 00:29:55,794 the only Korean to have earned three Michelin stars in his career, 575 00:29:55,877 --> 00:29:57,921 Chef Anh Sung-jae! 576 00:29:58,004 --> 00:29:59,339 Chef Anh Sung-jae! 577 00:29:59,422 --> 00:30:01,174 -Who is it? Anh Sung-jae? -Are you kidding me? 578 00:30:01,257 --> 00:30:02,300 Chef Anh Sung-jae. 579 00:30:02,383 --> 00:30:04,469 -Whoo! -Oh! It's Chef Anh Sung-jae! 580 00:30:05,053 --> 00:30:06,763 I can't believe it! 581 00:30:07,263 --> 00:30:08,973 -It's Chef Anh Sung-jae. -Who? 582 00:30:09,057 --> 00:30:10,767 A Michelin three-star chef. 583 00:30:10,850 --> 00:30:14,562 I was quite surprised when Chef Anh Sung-jae appeared on stage. 584 00:30:14,646 --> 00:30:15,980 After all, he's not just a chef, 585 00:30:16,064 --> 00:30:19,192 he owns and runs a three-Michelin-star restaurant. 586 00:30:19,275 --> 00:30:20,693 The only one in Korea. 587 00:30:21,194 --> 00:30:24,614 Restaurant Mosu Chef… "Sung, Anh" 588 00:30:24,697 --> 00:30:27,909 Introducing to the stage, Mosu's Chef Anh Sung-jae. 589 00:30:28,660 --> 00:30:31,162 A three-star chef isn't just on another level, 590 00:30:31,246 --> 00:30:33,581 it's like he's on a different plane of existence. 591 00:30:33,665 --> 00:30:35,208 He's my end goal. 592 00:30:35,959 --> 00:30:38,545 If anyone deserves to be here, it's him. 593 00:30:38,628 --> 00:30:41,339 He's a chef that all other chefs look up to. 594 00:30:41,422 --> 00:30:45,218 FEATURED AS CHEF OF THE YEAR IN ASIA'S 50 BEST RESTAURANTS, 2024 595 00:30:45,301 --> 00:30:47,136 I think he is perfection in the flesh. 596 00:30:47,220 --> 00:30:50,515 His experience, his ideas, and most of all, his leadership. 597 00:30:50,598 --> 00:30:52,934 I believe I have a lot to learn from him here. 598 00:30:53,434 --> 00:30:54,978 My name is Anh Sung-jae, 599 00:30:55,061 --> 00:30:58,189 and I'm the chef and owner of the restaurant Mosu Seoul. 600 00:30:58,273 --> 00:31:00,859 I guess you could say that I'm very… strict 601 00:31:00,942 --> 00:31:03,152 about the food that we serve to our patrons. 602 00:31:03,236 --> 00:31:05,488 A chef is a professional, after all. 603 00:31:05,989 --> 00:31:08,116 Regardless of how much effort someone puts forth, 604 00:31:08,199 --> 00:31:11,327 if their dish is lacking, I won't hold back. 605 00:31:11,411 --> 00:31:13,705 JUDGE ANH SUNG-JAE 606 00:31:14,789 --> 00:31:18,126 I saw a bit of the Black and White dynamic in the judges. 607 00:31:18,209 --> 00:31:21,045 Here are two individuals, one at the peak of fine dining, 608 00:31:21,129 --> 00:31:23,256 one a master of the culinary arts business. 609 00:31:23,339 --> 00:31:26,676 So if both of them judge your dish poorly, if both find it lacking, 610 00:31:26,759 --> 00:31:29,053 that would mean it really didn't meet the standards. 611 00:31:29,137 --> 00:31:31,264 They are more than qualified to judge us. 612 00:31:31,347 --> 00:31:34,726 I think anyone who's here would agree with me on that. 613 00:31:34,809 --> 00:31:37,812 On one side, we have the king of the restaurant business, 614 00:31:37,896 --> 00:31:40,857 and on the other, we have every chef's dream. 615 00:31:41,441 --> 00:31:43,651 Oh shit. I'm *******. 616 00:31:43,735 --> 00:31:45,528 Like, **** this, you know? 617 00:31:45,612 --> 00:31:46,696 Now then, 618 00:31:47,322 --> 00:31:49,324 we will be revealing the theme 619 00:31:49,407 --> 00:31:51,117 for the first competition, 620 00:31:51,200 --> 00:31:53,411 The Black Spoon Showdown. 621 00:31:57,123 --> 00:32:01,544 For this challenge, we want you to showcase your best dish. 622 00:32:01,628 --> 00:32:05,006 Using all the methods, ingredients, and skills at your disposal, 623 00:32:05,089 --> 00:32:08,301 show us that one dish that is your best dish. 624 00:32:09,594 --> 00:32:11,930 The 80 Black Spoons 625 00:32:12,013 --> 00:32:14,599 will now be divided into two groups of 40, 626 00:32:14,682 --> 00:32:16,643 and the first 40 will begin cooking. 627 00:32:17,352 --> 00:32:20,355 You will each be given 100 minutes. 628 00:32:20,980 --> 00:32:24,609 However, those of you that complete your dish before your time is up 629 00:32:25,485 --> 00:32:28,071 will get your dish evaluated first. 630 00:32:30,198 --> 00:32:32,867 The contestants who survive the evaluations… 631 00:32:32,951 --> 00:32:34,869 No way! 632 00:32:35,578 --> 00:32:38,831 …may proceed to take a seat at the table for 20. 633 00:32:40,249 --> 00:32:43,503 Once every seat at the table has been filled by a survivor, 634 00:32:43,586 --> 00:32:47,340 the Black Spoon survival match will end abruptly and immediately. 635 00:32:47,423 --> 00:32:49,300 -Whoa! -Oh my… 636 00:32:49,384 --> 00:32:50,718 This is frustrating. 637 00:32:51,219 --> 00:32:53,554 If you're eliminated, you must take your plaque 638 00:32:53,638 --> 00:32:54,597 with your nickname 639 00:32:55,515 --> 00:32:57,642 and immediately leave the kitchen area. 640 00:32:57,725 --> 00:32:58,768 Come on! 641 00:32:58,851 --> 00:33:00,478 Contestants who have finished 642 00:33:00,561 --> 00:33:03,189 but whose survival status has not yet been determined, 643 00:33:03,272 --> 00:33:05,525 must wait within their kitchen area. 644 00:33:06,025 --> 00:33:08,277 And lastly, at the end of evaluations, 645 00:33:08,361 --> 00:33:10,780 should any of the 20 seats remain empty, 646 00:33:10,863 --> 00:33:14,701 the contestants on standby will be given another shot at survival. 647 00:33:16,035 --> 00:33:17,578 There will only be 648 00:33:18,830 --> 00:33:20,540 20 survivors in total. 649 00:33:22,583 --> 00:33:26,337 I… will be judging your dishes based on taste alone. 650 00:33:26,421 --> 00:33:31,009 BLACK SPOON ELIMINATION ROUND 651 00:33:50,445 --> 00:33:51,529 Ooh. 652 00:34:03,750 --> 00:34:06,294 BLACK SPOON ELIMINATION ROUND 653 00:34:06,377 --> 00:34:08,254 All right, then. Is everyone ready? 654 00:34:08,337 --> 00:34:10,423 -Yes! -Excellent. 655 00:34:10,506 --> 00:34:14,761 So, let us begin the Black Spoon Elimination Round. 656 00:34:15,428 --> 00:34:17,555 Whoo! 657 00:34:20,850 --> 00:34:21,934 Let's go! 658 00:34:22,810 --> 00:34:24,270 Let's see what you've got! 659 00:34:29,025 --> 00:34:30,610 Oh, looks like we're starting. 660 00:34:36,532 --> 00:34:38,659 And so, the battle begins. 661 00:34:40,787 --> 00:34:43,664 I've gotta bring my A-game and focus on moving forward. 662 00:34:44,248 --> 00:34:45,666 I have to win. 663 00:34:45,750 --> 00:34:48,336 It's a war I'm fighting in. A war of survival. 664 00:34:50,129 --> 00:34:53,591 I didn't think about anything but making it to the top 20. 665 00:35:02,725 --> 00:35:05,019 I don't think I've ever seen a culinary showdown 666 00:35:05,103 --> 00:35:07,730 where 40 contestants are cooking simultaneously. 667 00:35:07,814 --> 00:35:09,774 This is huge in scale, it really is. 668 00:35:09,857 --> 00:35:13,694 Monitoring all 40 chefs at one time is practically impossible, 669 00:35:13,778 --> 00:35:16,697 so Judge Paik Jong-won and I will divide and conquer, 670 00:35:16,781 --> 00:35:19,158 only evaluating 20 contestants each. 671 00:35:19,242 --> 00:35:22,453 Once all 20 spots have been filled, the match ends, just like that. 672 00:35:22,537 --> 00:35:23,746 It's cruel. 673 00:35:24,831 --> 00:35:26,707 KOREAN CUISINE FANATIC 13-YEAR CHEF 674 00:35:27,208 --> 00:35:29,460 LIGHTSPEED CHEF, 16-YEAR JAPANESE CUISINE CHEF 675 00:35:29,544 --> 00:35:32,046 K-PASTA MASTER 11-YEAR WESTERN CUISINE CHEF 676 00:35:32,130 --> 00:35:34,465 At the start, it was very lighthearted. 677 00:35:34,549 --> 00:35:36,259 The atmosphere completely changed. 678 00:35:36,342 --> 00:35:38,052 COOKING MANIAC HEAD CHEF, DEEPIN 679 00:35:38,136 --> 00:35:41,055 CULINARY WHIZ KID COOKING AUDITION WINNER 680 00:35:41,139 --> 00:35:45,017 We've really got an abundance of ingredients here on the floor. 681 00:35:45,685 --> 00:35:49,355 -They've got snow crabs. -Yep. Snow crabs, chicken… 682 00:35:51,107 --> 00:35:53,276 Everyone's working on their signature dish. 683 00:35:53,359 --> 00:35:55,444 I'm curious to see what they make. 684 00:36:02,368 --> 00:36:04,662 He's deboning the meat. He's deboning it. 685 00:36:04,745 --> 00:36:06,873 What for? That cut is huge. 686 00:36:09,959 --> 00:36:11,210 THE BUTCHER MEAT INDUSTRY WORKER 687 00:36:11,294 --> 00:36:14,672 I've decided to go ahead and debone a whole pig 688 00:36:14,755 --> 00:36:17,800 and attempt to create a Korean take on dongpo rou. 689 00:36:19,760 --> 00:36:22,221 I need to capitalize on my strengths to win. 690 00:36:23,431 --> 00:36:25,057 Isn't that yakitori? 691 00:36:25,141 --> 00:36:28,269 He's divided the chicken cuts and he's deboning them. 692 00:36:29,020 --> 00:36:31,314 YEONG CHICKEN CHEF-OWNER, NAMYEONG CHICKEN 693 00:36:31,397 --> 00:36:33,441 He's a really popular chef. 694 00:36:33,524 --> 00:36:36,611 That chef in the hachimaki specializes in Japanese cuisine. 695 00:36:36,694 --> 00:36:38,529 JAPANESE CUISINE ACE CHEF-OWNER, SNACK BAR SAIGE 696 00:36:38,613 --> 00:36:40,698 He's great at what he does. He is. 697 00:36:40,781 --> 00:36:42,909 Chef, have you seen the carrot theme over there? 698 00:36:42,992 --> 00:36:45,411 -Where? -Big, small, yellow, purple. 699 00:36:45,494 --> 00:36:48,122 -Carrots? -Yep. He's a carrot master. 700 00:36:48,206 --> 00:36:49,498 He knows what he's doing. 701 00:36:49,582 --> 00:36:51,792 -That guy is a really good chef. -That kid? 702 00:36:51,876 --> 00:36:53,461 -Korean cuisine. Yeah. -Korean? 703 00:36:53,544 --> 00:36:55,755 SIDE DISH CHEF OWNER, MAMALEE MARKET 704 00:36:58,049 --> 00:37:00,343 South Pole sundaeguks are fantastic. 705 00:37:01,719 --> 00:37:04,472 I'll be preparing our most popular tomato pasta dish. 706 00:37:04,555 --> 00:37:05,890 MELBOURNE'S BEST, CHEF-OWNER, ALT 707 00:37:06,766 --> 00:37:08,351 BAKING CHEF AOITORI, JAPANESE-STYLE BAKERY 708 00:37:08,434 --> 00:37:11,270 A soup to bring out the flavor of the fresh bread. 709 00:37:11,354 --> 00:37:14,941 Who would call these people nameless chefs? They're really good. 710 00:37:17,360 --> 00:37:21,072 This place is full of head chefs. Experts are down there. 711 00:37:21,572 --> 00:37:24,659 There's western, Korean, Chinese cuisine, etcetera, 712 00:37:24,742 --> 00:37:28,412 so I was wondering what criteria they'd use to judge these dishes. 713 00:37:28,496 --> 00:37:30,539 There's way too many people here 714 00:37:30,623 --> 00:37:33,000 specializing in a wide variety of disciplines. 715 00:37:33,084 --> 00:37:34,627 So there's no telling, really. 716 00:37:36,796 --> 00:37:40,299 They seem to have divided them up. 120. 20 per person. 717 00:37:40,383 --> 00:37:44,262 Oh, the judge is coming. Wow, the three star, the three star. 718 00:37:46,931 --> 00:37:48,391 -What do we have here? -Hello. 719 00:37:48,891 --> 00:37:50,768 When I saw Anh Sung-jae… 720 00:37:51,811 --> 00:37:54,021 He's a perfectionist. A complete and total perfectionist. 721 00:37:54,105 --> 00:37:56,649 And he just had to be the judge. 722 00:37:56,732 --> 00:37:58,734 I think he's gonna be ridiculously picky. 723 00:37:58,818 --> 00:38:01,320 I really wanted Judge Paik Jong-won to come over. 724 00:38:01,404 --> 00:38:04,407 I prayed over and over inside, "Please, please, please", and… 725 00:38:05,449 --> 00:38:07,994 -So why are you the "Cooking Maniac"? -What? 726 00:38:08,077 --> 00:38:09,662 Why are you the "Cooking Maniac"? 727 00:38:09,745 --> 00:38:12,873 I'm only serious when I'm cooking, so I'm a serious maniac. 728 00:38:12,957 --> 00:38:15,501 There's nothing wrong with me. 729 00:38:15,584 --> 00:38:17,545 I look forward to serving you a delicious dish. 730 00:38:17,628 --> 00:38:20,673 I just couldn't make eye contact with him. It was like I'd done something wrong. 731 00:38:21,173 --> 00:38:23,676 Anh Sung-jae, one star per syllable. 732 00:38:23,759 --> 00:38:25,928 That about sums up the kind of person he is. 733 00:38:26,012 --> 00:38:28,264 I'll be using French techniques in my cooking. 734 00:38:28,347 --> 00:38:29,765 What French techniques? 735 00:38:29,849 --> 00:38:31,976 I'll be sous-vide cooking the squid at 80 degrees 736 00:38:32,059 --> 00:38:33,311 so it doesn't shrink too much. 737 00:38:33,394 --> 00:38:35,104 Isn't 80 degrees a tad too high? 738 00:38:35,604 --> 00:38:38,316 Chef Anh is an incredibly meticulous judge. 739 00:38:38,858 --> 00:38:40,192 He's a master technician. 740 00:38:40,276 --> 00:38:43,279 It's uncanny how good he is at catching the small details. 741 00:38:43,821 --> 00:38:45,823 Getting the right flavor is my expertise, 742 00:38:45,906 --> 00:38:49,201 so I'd say I'm pretty spot-on when it comes to tasting a dish, 743 00:38:49,285 --> 00:38:50,911 and deciding whether we should serve it, 744 00:38:50,995 --> 00:38:52,663 if it's too salty, and so on. 745 00:38:52,747 --> 00:38:55,333 As the only three-star chef in Korea, 746 00:38:55,416 --> 00:38:56,917 I'm fairly confident. 747 00:38:57,543 --> 00:39:00,671 My guess is that the fine dining chefs are going to be pickier, 748 00:39:00,755 --> 00:39:03,049 since mistakes aren't allowed in their line of work. 749 00:39:03,132 --> 00:39:06,093 I got hired at a fine dining restaurant in Australia, 750 00:39:06,177 --> 00:39:08,346 and worked there for about two years. 751 00:39:08,429 --> 00:39:11,974 After that, I returned to Korea to work at a Michelin two-star restaurant. 752 00:39:12,475 --> 00:39:15,478 I'm Secret Course, and I run a restaurant in Hannam-dong 753 00:39:15,561 --> 00:39:18,064 called "Logi," specializing in wood-fired cuisine. 754 00:39:18,147 --> 00:39:19,607 SECRET COURSE CHEF-OWNER, LOGI 755 00:39:20,483 --> 00:39:22,443 -So you're working on a "secret course." -Right. 756 00:39:22,526 --> 00:39:23,736 What do you mean by that? 757 00:39:23,819 --> 00:39:27,490 Oh, I named myself that because I wanted to treat every episode 758 00:39:27,573 --> 00:39:30,451 as I would a different course from a multi-course meal. 759 00:39:30,534 --> 00:39:32,161 Since this is the first episode, 760 00:39:32,244 --> 00:39:35,706 I've decided to prepare a cold appetizer as my signature. 761 00:39:35,790 --> 00:39:37,833 But if you serve an appetizer as your signature 762 00:39:37,917 --> 00:39:41,087 and things don't work out, what will happen to the rest of your… 763 00:39:41,170 --> 00:39:43,923 -That's how confident I am. -You're confident? I see. 764 00:39:47,385 --> 00:39:49,053 For today's challenge, 765 00:39:49,136 --> 00:39:51,889 I've prepared a cold appetizer of yellowtail ceviche. 766 00:39:53,265 --> 00:39:55,935 I wanted to work the right amount of smokiness into the dish. 767 00:39:56,811 --> 00:40:00,356 I'll be creating an infused olive oil by adding in some seared thyme, 768 00:40:00,439 --> 00:40:03,442 and then torching the olive oil to get a nice smoky scent, 769 00:40:03,526 --> 00:40:05,236 creating a smoked thyme olive oil. 770 00:40:11,450 --> 00:40:14,495 Since the culinary concept of my restaurant is wood-fired cuisine, 771 00:40:14,578 --> 00:40:16,414 my focus is on smokiness. 772 00:40:16,497 --> 00:40:18,707 In each episode, I want to focus on creating dishes 773 00:40:18,791 --> 00:40:21,252 that let me capitalize on that smokey flavor. 774 00:40:33,848 --> 00:40:36,225 -Looks like he's already done. -What? So soon? 775 00:40:36,308 --> 00:40:38,811 -Already? -Yeah, looks like it. 776 00:40:38,894 --> 00:40:40,020 He's done? 777 00:40:41,063 --> 00:40:42,523 -That's his finished dish? -Huh? 778 00:40:57,496 --> 00:40:58,831 SECRET COURSE 779 00:40:59,415 --> 00:41:01,834 -No separate judging area? -Guess not. 780 00:41:01,917 --> 00:41:04,837 Look like they ring a bell, and a judge comes over to evaluate. 781 00:41:04,920 --> 00:41:07,006 -Could you go over your dish again? -Sure. 782 00:41:07,089 --> 00:41:08,048 I've made a ceviche 783 00:41:08,132 --> 00:41:11,510 using wet-aged yellowtail seasoned with smoked clean salt, 784 00:41:11,594 --> 00:41:14,221 as well as extra virgin olive oil, also smoked, 785 00:41:14,305 --> 00:41:16,891 a bit of wasabi-flavored mayonnaise for a slight kick, 786 00:41:16,974 --> 00:41:19,518 and topped it all off with deep-fried shallots 787 00:41:19,602 --> 00:41:22,229 and Seolhyang strawberries to add a sweet flavor. 788 00:41:23,105 --> 00:41:25,399 You worked a lot of ingredients into this dish. 789 00:41:25,483 --> 00:41:26,484 Yes. 790 00:41:29,403 --> 00:41:31,864 He's eating. The first tasting of the day. 791 00:41:35,701 --> 00:41:37,912 Let's see whether I'll be tasting your next course. 792 00:42:07,650 --> 00:42:08,609 Did you try this? 793 00:42:08,692 --> 00:42:09,777 Yeah. 794 00:42:09,860 --> 00:42:11,111 What did you think of it? 795 00:42:11,987 --> 00:42:14,657 I thought it was a very full-bodied appetizer that-- 796 00:42:14,740 --> 00:42:15,866 -Full-bodied? -Yes. 797 00:42:15,950 --> 00:42:18,827 Hmm. The details you mentioned just now. 798 00:42:19,828 --> 00:42:20,704 To me, they… 799 00:42:22,540 --> 00:42:24,041 …don't have that kick. 800 00:42:24,124 --> 00:42:25,125 Mm. 801 00:42:25,209 --> 00:42:26,210 I'm sorry, but 802 00:42:27,253 --> 00:42:29,004 this is where the Secret Course ends. 803 00:42:29,088 --> 00:42:31,215 -I understand. -You've been eliminated. 804 00:42:32,424 --> 00:42:33,551 Yeah. I see. 805 00:42:33,634 --> 00:42:35,678 Secret Course, you've been eliminated. 806 00:42:36,178 --> 00:42:39,265 I know exactly how a dish is supposed to taste when you smoke it, 807 00:42:39,348 --> 00:42:42,101 and the food just didn't match his description one bit. 808 00:42:42,184 --> 00:42:45,104 Secret Course has been eliminated. 809 00:42:45,187 --> 00:42:46,689 Oh no. Huh?! 810 00:42:47,273 --> 00:42:48,482 -He's been eliminated? -Yep. 811 00:42:48,566 --> 00:42:50,442 -Oh wow. Just like that, huh? -Eliminated, huh? 812 00:42:50,526 --> 00:42:53,112 -Oh! -Man, I got chills. 813 00:42:53,195 --> 00:42:55,781 -That's the first elimination? -Right in front of everyone. 814 00:42:55,864 --> 00:42:56,907 Right to their faces? 815 00:43:09,295 --> 00:43:10,212 Wow… 816 00:43:19,013 --> 00:43:22,391 It didn't taste very different from the flavor I was going for, 817 00:43:23,100 --> 00:43:24,518 so I have no regrets. 818 00:43:37,948 --> 00:43:39,033 Oh man… 819 00:43:43,579 --> 00:43:45,914 SECRET COURSE 820 00:43:45,998 --> 00:43:48,626 Since our contestants are veteran chefs with verified skills, 821 00:43:48,709 --> 00:43:51,045 they have to deliver more than just taste. 822 00:43:51,128 --> 00:43:52,129 That's the bare minimum. 823 00:43:52,212 --> 00:43:55,174 They also have to convey the chef's intended flavor. 824 00:43:55,257 --> 00:43:57,509 And that's why I've been asking each of them 825 00:43:57,593 --> 00:43:59,720 to explain their dishes before I dig in. 826 00:43:59,803 --> 00:44:02,598 It's a steamed perilla dish popular in Gyeongsang. 827 00:44:02,681 --> 00:44:05,017 Explain what's traditionally in that dish. 828 00:44:05,100 --> 00:44:07,478 I've created my own signature surf and turf dish. 829 00:44:07,561 --> 00:44:09,855 Mind explaining what surf and turf is? 830 00:44:09,938 --> 00:44:11,565 I wanted to try a spin 831 00:44:11,649 --> 00:44:14,610 on a regional dish commonly referred to as squid sundae. 832 00:44:14,693 --> 00:44:15,611 RECIPE BANK 833 00:44:15,694 --> 00:44:19,573 Would you say this is a parboiled dish best consumed with the garlic scapes, 834 00:44:19,657 --> 00:44:21,283 or is it more like a butter-grilled squid? 835 00:44:21,367 --> 00:44:23,577 There's some elements of butter-grilled squid. 836 00:44:23,661 --> 00:44:24,495 A layer of that, 837 00:44:24,578 --> 00:44:28,248 but I've also been inspired by seasoning that goes well with parboiled squid. 838 00:44:28,332 --> 00:44:30,459 Which portion would you say tastes best here? 839 00:44:30,542 --> 00:44:33,962 -I'd say the middle portion. -The middle? I'll try that, then. 840 00:44:45,849 --> 00:44:47,935 Uh, the thing is, uh… 841 00:44:48,018 --> 00:44:49,478 it's a bit too much. 842 00:44:49,561 --> 00:44:51,980 It makes me wonder, "What dish am I eating here?" 843 00:44:52,064 --> 00:44:52,898 I see. Right. 844 00:44:52,981 --> 00:44:55,859 A squid sundae needs to have something that makes it a squid sundae. 845 00:44:55,943 --> 00:44:57,653 There's way too much going on here. 846 00:44:57,736 --> 00:45:00,989 -And that's why I'm eliminating you. -Okay, I understand. 847 00:45:01,073 --> 00:45:02,950 -Thank you. -Right, thank you. 848 00:45:03,033 --> 00:45:04,410 Recipe Bank 849 00:45:05,828 --> 00:45:07,287 has been eliminated. 850 00:45:08,038 --> 00:45:10,040 I'm sorry, but you have been eliminated. 851 00:45:10,124 --> 00:45:12,418 -You have been eliminated. -I see. I understand. 852 00:45:12,501 --> 00:45:14,837 -Thank you for your hard work. -Thank you. 853 00:45:14,920 --> 00:45:16,755 …has been eliminated. 854 00:45:16,839 --> 00:45:18,424 …has been eliminated. 855 00:45:19,466 --> 00:45:22,261 Every time I heard another person getting eliminated, 856 00:45:22,344 --> 00:45:23,470 I would wince. 857 00:45:23,554 --> 00:45:25,180 I was so worried. 858 00:45:25,264 --> 00:45:28,475 I just couldn't stop thinking that… I'd be eliminated too. 859 00:45:28,559 --> 00:45:31,770 There was that sense of urgency. Time was running short. 860 00:45:31,854 --> 00:45:34,690 From then on, it was just one mental breakdown after another. 861 00:45:49,538 --> 00:45:51,039 Wow. 862 00:45:51,123 --> 00:45:52,916 Pure Korean cuisine! 863 00:45:53,751 --> 00:45:56,712 -Love it, pure Korean cuisine. -Yeah! 864 00:45:56,795 --> 00:45:59,590 Whoa! 865 00:46:00,299 --> 00:46:03,051 -Thank you so much. -You've got this! 866 00:46:04,470 --> 00:46:06,430 What's the name of that dish? 867 00:46:06,513 --> 00:46:07,556 It's uh… 868 00:46:07,639 --> 00:46:10,934 -Maesaengi, maesaengi. -Right. Maesaengi, yeah. 869 00:46:11,018 --> 00:46:12,728 Man, that one looks delicious. 870 00:46:13,228 --> 00:46:15,063 She's staying true to her nickname. 871 00:46:15,147 --> 00:46:17,775 The soup and pancake stuff you'd share at the table. 872 00:46:17,858 --> 00:46:20,944 I would probably lose to her. For real. There's no way. 873 00:46:21,028 --> 00:46:24,031 -Oh, yeah, me too. -If I went up against her? Oh! 874 00:46:24,531 --> 00:46:25,449 FAMILY STYLE MEAL MOGUL 875 00:46:25,532 --> 00:46:27,659 I've been running a restaurant for about 30 years now. 876 00:46:27,743 --> 00:46:29,536 It's called Mom's Homemade Meals 877 00:46:29,620 --> 00:46:31,413 in northeast Daegu. 878 00:46:31,997 --> 00:46:34,374 When I started, I said I'd retire when I was 55, 879 00:46:34,458 --> 00:46:36,084 but I'm over 65 now. 880 00:46:37,461 --> 00:46:40,339 My son and daughter-in-law told me to give this show a go, 881 00:46:40,422 --> 00:46:42,007 so here I am. 882 00:46:43,592 --> 00:46:45,052 I do this every day. 883 00:46:45,135 --> 00:46:47,221 So there's oyster kimchi, 884 00:46:47,304 --> 00:46:48,639 maesaengi soup, 885 00:46:49,473 --> 00:46:50,641 and an oyster pancake. 886 00:46:51,183 --> 00:46:52,100 Three dishes. 887 00:46:52,601 --> 00:46:54,812 That Family Style Meal Mogul dish just looks good. 888 00:46:54,895 --> 00:46:56,355 There's no beating that. 889 00:46:56,438 --> 00:46:58,357 If this were just a Korean cuisine showdown, 890 00:46:58,440 --> 00:46:59,399 she'd be the winner. 891 00:46:59,483 --> 00:47:00,859 -Definitely! -Without a doubt! 892 00:47:00,943 --> 00:47:02,319 -No chance! -Winner! Winner! 893 00:47:02,402 --> 00:47:06,490 I do think getting a high placement would be ideal for me. That is my hope. 894 00:47:09,451 --> 00:47:10,410 Thank you. 895 00:47:14,498 --> 00:47:17,042 -Ajumma. She's an ajumma. -50 minutes… 896 00:47:17,125 --> 00:47:20,170 -I think she's gonna make it. -That's gotta be delicious. 897 00:47:20,254 --> 00:47:24,091 -Would you like me to cut it for you, sir? -Oh, yes, please. Thank you. 898 00:47:29,555 --> 00:47:32,015 -Tell me, where are the oysters from? -Tongyeong. 899 00:47:32,099 --> 00:47:33,433 -Tongyeong? I see. -Yes. 900 00:48:17,352 --> 00:48:18,312 Hmm. 901 00:48:21,982 --> 00:48:24,985 It's a kind of flavor that I can't taste in Seoul. 902 00:48:25,986 --> 00:48:27,821 There's a sort of, uh, 903 00:48:27,905 --> 00:48:30,699 nuance to the taste that one simply can't find in Seoul. 904 00:48:30,782 --> 00:48:32,492 Oh really? Thank you. 905 00:48:32,576 --> 00:48:36,246 I, um… I can tell a lot of your own personal know-how went into this dish. 906 00:48:36,330 --> 00:48:38,332 -Right. -Hmm… 907 00:48:38,415 --> 00:48:41,126 Is this meant to be served as a side dish with rice? 908 00:48:41,209 --> 00:48:44,004 -Or do I eat these three dishes together? -It's usually served with rice. 909 00:48:44,087 --> 00:48:45,172 -With rice, huh? -Yes. 910 00:48:45,255 --> 00:48:48,300 That must be why, because I, um… I found it a bit too salty. 911 00:48:48,383 --> 00:48:50,844 You seem to have a very distinct cooking style. 912 00:48:50,928 --> 00:48:52,012 Oh, I see… 913 00:48:52,095 --> 00:48:55,766 But the saltiness here, it made it that tasting the following dishes, 914 00:48:55,849 --> 00:48:59,686 uh, the soup tasted too bland, and this one tasted too salty. 915 00:48:59,770 --> 00:49:02,522 -This one here was too salty? -Yes, that's right. 916 00:49:02,606 --> 00:49:04,983 Which means, sadly, you've been eliminated. 917 00:49:05,067 --> 00:49:05,943 I'm sorry. 918 00:49:06,652 --> 00:49:08,946 It's okay. Thank you for everything. 919 00:49:09,029 --> 00:49:10,906 -I'm sorry. -Eliminated? 920 00:49:10,989 --> 00:49:13,283 -No way. You gotta be kidding! -Eliminated. No way! 921 00:49:13,367 --> 00:49:15,535 -Wow. -Remember when I mentioned rice? 922 00:49:15,619 --> 00:49:17,412 -Yeah. -I said it needed rice. 923 00:49:17,496 --> 00:49:21,917 Thank you. It was so delicious, but I found it way too salty without rice. 924 00:49:22,000 --> 00:49:23,961 Oh.I see. 925 00:49:24,044 --> 00:49:26,922 Family Style Meal Mogul has been eliminated. 926 00:49:27,005 --> 00:49:29,841 -Eliminated 'cause her kimchi's too salty? -You usually have it with rice. 927 00:49:29,925 --> 00:49:32,386 -That makes sense. -She had no rice. 928 00:49:32,469 --> 00:49:35,347 It was too salty without rice, from an overall assessment. 929 00:49:35,847 --> 00:49:37,683 I guess she should've made rice 930 00:49:38,600 --> 00:49:41,061 It's Korean cuisine, so of course it needs rice. 931 00:49:41,561 --> 00:49:44,481 Isn't he being a little too strict with his evaluations? 932 00:49:44,564 --> 00:49:47,734 Those are his standards, and he has every right to enforce them, as the judge. 933 00:49:47,818 --> 00:49:49,027 Nothing we can do. 934 00:49:49,111 --> 00:49:50,362 If they think it's unfair, 935 00:49:50,445 --> 00:49:52,447 they just need to go above and beyond his standards. 936 00:49:54,658 --> 00:49:56,451 It looks like Judge Paik Jong-won 937 00:49:57,160 --> 00:49:59,037 is also evaluating a dish over there. 938 00:49:59,871 --> 00:50:00,789 Are you ready? 939 00:50:01,415 --> 00:50:02,249 Yup. 940 00:50:02,332 --> 00:50:03,333 CHEF-OWNER, JACKJACK 941 00:50:03,417 --> 00:50:04,793 My signature dish today 942 00:50:05,293 --> 00:50:06,586 is Jack the Mac, 943 00:50:06,670 --> 00:50:09,214 the number one chicken sandwich in Korea. 944 00:50:09,297 --> 00:50:11,842 I'm confident when it comes to the taste. 945 00:50:11,925 --> 00:50:13,844 I'm here to leave an unforgettable impression 946 00:50:13,927 --> 00:50:15,178 with my chicken burgers. 947 00:50:15,262 --> 00:50:18,598 This is a mac and cheese croquette, and that's Nashville hot chicken. 948 00:50:18,682 --> 00:50:20,350 Nashville hot chicken, huh? 949 00:50:26,398 --> 00:50:28,900 There can be a lot of different judging criteria, 950 00:50:28,984 --> 00:50:30,318 but at the crux of it all 951 00:50:30,402 --> 00:50:31,737 is taste, and taste alone. 952 00:50:32,237 --> 00:50:34,489 I just need to pick something delicious. 953 00:50:43,123 --> 00:50:44,458 So I… 954 00:50:46,251 --> 00:50:48,920 Even if all he says is, "Well, that was fun," 955 00:50:49,004 --> 00:50:51,173 honestly, I'd be happy with that. 956 00:50:54,593 --> 00:50:55,552 So I… 957 00:50:57,554 --> 00:50:59,389 expected something a little special. 958 00:50:59,473 --> 00:51:00,515 Yes? 959 00:51:00,599 --> 00:51:02,100 This is just a chicken burger. 960 00:51:03,935 --> 00:51:05,145 You've been eliminated. 961 00:51:06,313 --> 00:51:08,857 -Oh wow! -Here's a spoon. 962 00:51:08,940 --> 00:51:11,443 -I'll be using this. -And the ladle. 963 00:51:14,154 --> 00:51:16,656 It's a bestseller in all of our restaurants. 964 00:51:16,740 --> 00:51:19,951 It's certainly the most popular dish that we serve to our customers. 965 00:51:20,452 --> 00:51:24,956 I've prepared braised semi-dried pollock, radish soup, and some side dishes. 966 00:51:25,040 --> 00:51:26,792 KOREAN CUISINE MEAL SET 967 00:51:27,918 --> 00:51:31,213 I've made the soup broth with Songhwa mushrooms and Hanwoo beef, 968 00:51:31,296 --> 00:51:34,007 and seasoned it with just a bit of soy sauce. 969 00:51:42,599 --> 00:51:44,184 I hope it's to your taste. 970 00:51:44,267 --> 00:51:45,143 The thing is… 971 00:51:47,896 --> 00:51:50,941 All I want is for him to say it's tasty. 972 00:51:52,025 --> 00:51:54,736 -By the color, it's shio ramen? -Yes, that's right. 973 00:51:54,820 --> 00:51:56,613 HIDDEN GEM RUNS GAYAGAYA 974 00:51:56,696 --> 00:51:59,324 The dish I've prepared today is, uh… 975 00:51:59,407 --> 00:52:01,535 …a "simple ramen." 976 00:52:02,160 --> 00:52:04,538 So it normally takes around ten to 20 hours 977 00:52:04,621 --> 00:52:07,040 just to prep and boil the broth for ramen, right? 978 00:52:07,124 --> 00:52:10,585 Like I said, it's a simple ramen that you can make in 100 minutes. 979 00:52:11,294 --> 00:52:13,088 I think he'll tell me it's tasty. 980 00:52:13,839 --> 00:52:16,174 Let's go! 981 00:52:30,564 --> 00:52:34,276 I mean, sure, a shio ramen's stock should be light rather than rich, 982 00:52:34,359 --> 00:52:35,819 but you've overdone it. 983 00:52:35,902 --> 00:52:38,071 I can taste a bit of plain water too. 984 00:52:38,155 --> 00:52:40,073 I'm sorry, but you've been eliminated. 985 00:52:40,574 --> 00:52:41,867 Thank you. 986 00:52:41,950 --> 00:52:45,120 Let's go! 987 00:52:46,121 --> 00:52:47,122 The thing is… 988 00:52:49,457 --> 00:52:50,458 The thing is… 989 00:52:52,586 --> 00:52:54,171 your meat here, it smells. 990 00:52:54,254 --> 00:52:56,548 Besides, the rice, also, 991 00:52:57,048 --> 00:53:00,677 I don't know if this is what you intended, but it's way too watery. 992 00:53:00,760 --> 00:53:02,095 I see. Thank you. 993 00:53:02,179 --> 00:53:03,805 300 BILLION SIDE DISH MAGNATE ELIMINATED 994 00:53:03,889 --> 00:53:06,975 -Thank you. You've been eliminated. -I appreciate the opportunity. 995 00:53:07,058 --> 00:53:09,311 Yup, he really is judging based on flavor. 996 00:53:10,187 --> 00:53:12,647 FOOD TOO DRINKS TOO MAKES YOU CRAVE A MEAL AND ALCOHOL 997 00:53:12,731 --> 00:53:15,567 -I was worried it taste bitter. -I see. 998 00:53:16,318 --> 00:53:17,444 Have you tried it? 999 00:53:18,195 --> 00:53:20,906 LIGHTSPEED CHEF 16-YEAR JAPANESE CUISINE CHEF 1000 00:53:20,989 --> 00:53:21,948 Taste the bitterness? 1001 00:53:23,158 --> 00:53:24,117 Yes, just a bit. 1002 00:53:25,035 --> 00:53:26,453 I think I stir-fried it too long. 1003 00:53:26,536 --> 00:53:28,371 -I'm sorry to say this. -I see. 1004 00:53:28,455 --> 00:53:30,498 -You've been eliminated. -All right. Thank you. 1005 00:53:30,582 --> 00:53:31,875 BUFFET THAT BRINGS BACK MEMORIES 1006 00:53:31,958 --> 00:53:35,003 It's okay if they're salty since you'll have them with rice. 1007 00:53:35,086 --> 00:53:37,714 But what bugs me is that your seasoning's all over the place. 1008 00:53:37,797 --> 00:53:39,507 This dish ended up bland. 1009 00:53:39,591 --> 00:53:41,885 I'm sorry to tell you this, but thanks for your hard work. 1010 00:53:41,968 --> 00:53:44,137 -But still, you have my respect. -Thanks. 1011 00:53:44,930 --> 00:53:48,391 -I guess taste is what matters most. -He did say he'd focus on flavor. 1012 00:53:48,475 --> 00:53:53,313 Both Lightspeed Chef and Buffet Girl have been eliminated. 1013 00:53:56,107 --> 00:53:57,567 This is tough. It's tough. 1014 00:53:59,486 --> 00:54:02,072 Nobody's gonna pass the evaluations if they go so hard. 1015 00:54:02,155 --> 00:54:03,198 CURRENT SURVIVORS: 0 1016 00:54:04,074 --> 00:54:05,659 Thoughts on what you've seen so far? 1017 00:54:05,742 --> 00:54:07,702 I was only focusing on my student's cooking. 1018 00:54:07,786 --> 00:54:08,745 Were you? 1019 00:54:13,708 --> 00:54:15,877 -The girl over there. Yes, her. -Oh, I know! 1020 00:54:15,961 --> 00:54:18,797 -She's my student. -I've seen her a lot on YouTube. 1021 00:54:23,093 --> 00:54:26,638 That chef has been glued to his spot since the contest started. 1022 00:54:27,138 --> 00:54:29,057 Apparently, a student of his is here. 1023 00:54:29,140 --> 00:54:32,060 GODDESS OF CHINESE CUISINE CHEF LU CHINGLAI'S STAR PUPIL 1024 00:54:32,143 --> 00:54:36,231 -Look! Chef Lu Chinglai! -Where? There he is. 1025 00:54:37,023 --> 00:54:39,609 I believe there's no nicer feeling in the world 1026 00:54:39,693 --> 00:54:42,112 than the joy of seeing a student of mine do well. 1027 00:54:42,862 --> 00:54:44,614 It's been about ten years since she started 1028 00:54:44,698 --> 00:54:48,326 following me around as a student, and she has everything that I have now. 1029 00:54:48,827 --> 00:54:52,163 I believe Goddess of Chinese Cuisine will make it past this stage. 1030 00:54:52,247 --> 00:54:53,665 I can vouch for her skill. 1031 00:54:55,292 --> 00:54:57,919 -Are you making dumplings? -Yeah, I'm making dumplings. 1032 00:54:58,628 --> 00:54:59,879 What's on the menu? 1033 00:54:59,963 --> 00:55:02,090 Dongpo rou dumplings. 1034 00:55:02,173 --> 00:55:05,176 So you'll be making dongpo rou, then putting it in the dumplings? 1035 00:55:05,260 --> 00:55:06,553 Yes. 1036 00:55:06,636 --> 00:55:09,973 -Then you steam it? -I'll be steaming it, then frying it. 1037 00:55:11,474 --> 00:55:13,393 The dumplings I'm making are a tad different 1038 00:55:13,476 --> 00:55:15,270 from traditional Korean dumplings. 1039 00:55:15,854 --> 00:55:17,522 I decided to make some dongpo rou 1040 00:55:17,605 --> 00:55:19,733 to place inside the dumplings for extra chewiness, 1041 00:55:19,816 --> 00:55:22,652 so I started by preparing the dongpo rou first. 1042 00:55:32,620 --> 00:55:34,164 While making the dongpo rou, 1043 00:55:34,247 --> 00:55:38,001 I added some astragalus and ginseng to really bring the flavor out. 1044 00:55:38,793 --> 00:55:41,671 As for the filling, I'll be incorporating some more pork, 1045 00:55:41,755 --> 00:55:44,257 some shrimp, etc. to make it extra juicy. 1046 00:55:46,760 --> 00:55:50,138 And, of course, I'm also making the dumpling skin as well. 1047 00:55:51,681 --> 00:55:54,726 And I'll be adding both the juicy filling and the dongpo rou 1048 00:55:54,809 --> 00:55:56,227 inside the dumpling skin. 1049 00:55:59,022 --> 00:56:02,776 So she's adding the filling first, then topping it off with dongpo rou? 1050 00:56:02,859 --> 00:56:05,695 I've found that doing so really brings out the juiciness. 1051 00:56:11,659 --> 00:56:14,496 It'll be different from what he's used to. 1052 00:56:16,456 --> 00:56:19,334 Is that starch she's adding to the frying pan? 1053 00:56:19,417 --> 00:56:20,794 -And oil. -Yeah. 1054 00:56:20,877 --> 00:56:23,213 For the crispy layer that forms under the dumplings, right? 1055 00:56:23,296 --> 00:56:25,548 -What's it called again? -The dumpling skirt. 1056 00:56:26,466 --> 00:56:29,260 I know dumplings are such a common dish, 1057 00:56:29,344 --> 00:56:31,513 so I thought really long and hard about this. 1058 00:56:32,097 --> 00:56:35,392 Since this is the first round, I decided to make what I make best. 1059 00:56:36,684 --> 00:56:39,104 The pressure's gotten to her. Her hands are all… 1060 00:56:44,442 --> 00:56:45,360 Oh crap. 1061 00:56:49,948 --> 00:56:52,158 -She must be really nervous. -Seems like it. 1062 00:56:58,623 --> 00:56:59,541 Oh no… 1063 00:57:01,918 --> 00:57:03,420 Oh God! Oh no! Oh no! 1064 00:57:03,503 --> 00:57:05,505 -What happened? -The thing fell. 1065 00:57:05,588 --> 00:57:08,049 -Did it get stuck? -No, that's so hard to do. 1066 00:57:08,133 --> 00:57:10,635 -What happened? -Uh, her dumplings, the skin broke. 1067 00:57:11,344 --> 00:57:13,555 When I flipped the dumplings, 1068 00:57:14,055 --> 00:57:15,598 everything just spilled out. 1069 00:57:16,975 --> 00:57:19,561 The soup that was meant to make the dumplings juicier, 1070 00:57:19,644 --> 00:57:21,855 about half of it spilled out of the pan. 1071 00:57:22,355 --> 00:57:24,441 If this works, she can go with that batch. 1072 00:57:24,524 --> 00:57:26,985 -Too much oil. -Oh! Oh, oh. 1073 00:57:28,236 --> 00:57:30,697 -Whoa, oh no, oh no, oh jeez, oh no. -Oh man… 1074 00:57:30,780 --> 00:57:32,323 Oh, oh, oh. 1075 00:57:33,450 --> 00:57:35,910 -Whoa, oh no, oh no, oh jeez, oh no. -Oh man… 1076 00:57:35,994 --> 00:57:37,287 She did it again. 1077 00:57:37,912 --> 00:57:39,956 She's nervous. Super nervous. 1078 00:57:47,964 --> 00:57:50,175 I figured it was over for me. 1079 00:57:50,258 --> 00:57:53,511 I was worried there was going to be zero soup inside the dumplings. 1080 00:58:00,977 --> 00:58:04,147 Oh no. She's gonna have to fight her way out of this. 1081 00:58:14,616 --> 00:58:16,034 -Is this your dish? -Yes. 1082 00:58:19,996 --> 00:58:23,791 DONGPO SNOW FLOWER DUMPLINGS 1083 00:59:13,841 --> 00:59:15,301 -I'll take one more bite. -Yes, Chef. 1084 00:59:28,231 --> 00:59:30,358 Goddess of Chinese Cuisine…