1 00:00:29,070 --> 00:00:30,530 -I'll take one more bite. -Okay. 2 00:00:37,495 --> 00:00:39,664 He seemed unsure, so I thought… 3 00:00:41,666 --> 00:00:42,959 "I'm screwed." 4 00:00:44,419 --> 00:00:46,046 Where's the crunchiness from? 5 00:00:46,129 --> 00:00:48,965 I put in some water chestnuts for texture. 6 00:00:51,092 --> 00:00:52,093 Wow. 7 00:00:52,177 --> 00:00:53,470 He said, "Wow." 8 00:00:56,431 --> 00:00:57,432 Well… 9 00:00:59,726 --> 00:01:01,394 -the dongpo pork in here… -Yes? 10 00:01:01,478 --> 00:01:03,354 -the dongpo pork in here… -Yes? 11 00:01:09,819 --> 00:01:11,404 is still quite juicy. 12 00:01:11,488 --> 00:01:12,322 Yes. 13 00:01:13,823 --> 00:01:14,824 Wow. 14 00:01:17,077 --> 00:01:20,371 -You've survived. -Thank you. 15 00:01:20,455 --> 00:01:21,539 You've made it. 16 00:01:23,917 --> 00:01:24,834 Wow. 17 00:01:33,635 --> 00:01:34,803 Wow. 18 00:01:34,886 --> 00:01:39,974 When I eat dumplings, the first thing I look for is the juiciness. 19 00:01:40,058 --> 00:01:43,520 Those dongpo pork dumplings exceeded far beyond my expectations. 20 00:01:43,603 --> 00:01:47,774 They were an explosion of juiciness with the dumplings' juice itself 21 00:01:47,857 --> 00:01:50,401 and the dongpo pork's juice combined. 22 00:01:50,485 --> 00:01:52,779 I advanced her without even thinking. 23 00:01:56,699 --> 00:01:58,952 Goddess of Chinese Cuisine has survived. 24 00:02:06,376 --> 00:02:08,336 -Is she the first one? -Yes. 25 00:02:08,419 --> 00:02:09,587 Well done! 26 00:02:11,005 --> 00:02:11,840 Thank you! 27 00:02:17,554 --> 00:02:20,807 It says "one out of twenty" on the screen. 28 00:02:25,603 --> 00:02:26,729 I can't believe this. 29 00:02:33,027 --> 00:02:35,029 -Look at this guy here. -Yes? 30 00:02:35,613 --> 00:02:37,115 He has great showmanship. 31 00:02:37,198 --> 00:02:38,241 COOKING MANIAC 32 00:02:38,324 --> 00:02:40,660 -He seems very relaxed. -Oh, this guy? 33 00:02:41,911 --> 00:02:43,788 He has pretty dramatic gestures. 34 00:02:43,872 --> 00:02:46,749 That's not necessarily good or bad though. 35 00:02:47,667 --> 00:02:49,043 It's probably just his style. 36 00:02:49,127 --> 00:02:51,671 If his food is good, it's lovable. 37 00:02:51,754 --> 00:02:54,757 But if his food is bad, then it's just annoying. 38 00:02:57,510 --> 00:02:59,262 Look at his gestures. 39 00:03:00,847 --> 00:03:02,891 He says people call him a maniac. 40 00:03:02,974 --> 00:03:04,767 I like maniacs. 41 00:03:05,810 --> 00:03:08,021 It took one second to come up with my title. 42 00:03:09,731 --> 00:03:11,691 I only become a maniac when I start cooking. 43 00:03:12,775 --> 00:03:16,404 I believe it's best to just go crazy in a given moment 44 00:03:17,822 --> 00:03:19,282 and push myself forward 45 00:03:20,158 --> 00:03:21,492 rather than to worry. 46 00:03:22,327 --> 00:03:23,536 I think chefs 47 00:03:24,537 --> 00:03:26,289 -should be a little mad. -I agree. 48 00:03:26,372 --> 00:03:28,583 Food that's not mad isn't delicious. 49 00:03:29,167 --> 00:03:30,501 I'm going mad right now, sir. 50 00:03:32,128 --> 00:03:33,796 The dish I prepared today 51 00:03:33,880 --> 00:03:36,424 is cod milt with curry butter sauce. 52 00:03:37,717 --> 00:03:40,637 Curry powder is the key here. 53 00:03:40,720 --> 00:03:43,473 The curry powder adds a kick to the butter sauce, 54 00:03:43,556 --> 00:03:47,477 which can be a bit bland sometimes. 55 00:03:48,061 --> 00:03:51,064 The other dish I prepared is tilefish uroko-yaki. 56 00:03:51,147 --> 00:03:54,275 Uroko-yaki is a method of cooking fish with its scales on, 57 00:03:54,359 --> 00:03:58,071 so it's very crispy on the outside and moist on the inside. 58 00:03:58,154 --> 00:04:00,698 I also made saffron velouté sauce to go with it. 59 00:04:01,699 --> 00:04:04,994 I've never received any complaints when I served this dish. 60 00:04:05,495 --> 00:04:07,830 This is my chance to prove the maniac that I am. 61 00:04:07,914 --> 00:04:10,208 -Allow me to explain the dish. -Please. 62 00:04:10,875 --> 00:04:12,669 Cod milt tastes the best in the winter. 63 00:04:12,752 --> 00:04:14,212 COD MILT WITH CURRY BUTTER SAUCE 64 00:04:14,295 --> 00:04:15,964 And I discovered 65 00:04:16,047 --> 00:04:19,175 that it produces a delicious aroma when I infuse it with curry, 66 00:04:19,259 --> 00:04:21,010 which is how I came up with this dish. 67 00:04:21,094 --> 00:04:23,930 I cooked the tilefish in uroko-yaki style. 68 00:04:24,013 --> 00:04:25,932 The sauce on the bottom is saffron velouté. 69 00:04:26,015 --> 00:04:27,058 TILEFISH UROKO-YAKI 70 00:04:27,141 --> 00:04:30,019 There's also white asparagus, romanesco broccoli, 71 00:04:30,103 --> 00:04:33,106 -and some trout roe. -Trout roe, okay. 72 00:04:35,483 --> 00:04:36,859 What should I eat first? 73 00:04:37,360 --> 00:04:40,446 Both of these dishes represent who I am. 74 00:04:40,530 --> 00:04:41,823 They're both very intense. 75 00:04:42,615 --> 00:04:45,493 But I recommend you try this one first. 76 00:04:45,576 --> 00:04:47,161 Okay, sure. 77 00:04:53,293 --> 00:04:55,837 -I should just take a spoonful of this. -That's right. 78 00:04:55,920 --> 00:04:57,088 With some of that butter. 79 00:05:51,059 --> 00:05:53,102 To me, the most important factor in a dish 80 00:05:53,811 --> 00:05:55,855 -is how well the vegetables are cooked. -Okay. 81 00:05:55,938 --> 00:05:58,441 I want to say they're cooked very nicely here. 82 00:05:59,734 --> 00:06:02,111 As for the other things, 83 00:06:02,195 --> 00:06:04,072 the sauce is good and all. 84 00:06:06,574 --> 00:06:08,534 But the seasoning on the fish 85 00:06:08,618 --> 00:06:11,204 was just a little off than I would've liked. 86 00:06:11,287 --> 00:06:14,290 I'll think about it a bit more while I go around. 87 00:06:14,957 --> 00:06:16,292 I'm deferring my decision for now. 88 00:06:18,211 --> 00:06:22,090 If he's that picky, no one will survive. 89 00:06:22,173 --> 00:06:23,591 He's the seasoning Grim Reaper. 90 00:06:24,258 --> 00:06:26,094 If you don't season well, you die. 91 00:06:28,596 --> 00:06:29,639 F**** me. 92 00:06:31,140 --> 00:06:34,185 A pinch of salt was all I needed. 93 00:06:35,186 --> 00:06:36,938 The salt was the problem. 94 00:06:37,980 --> 00:06:41,109 That's the reason why he's a three-star chef. 95 00:06:41,692 --> 00:06:43,194 There must be something in his taste buds. 96 00:06:43,277 --> 00:06:46,572 The butter curry sauce was flawless. 97 00:06:46,656 --> 00:06:49,492 It was so good that I was going to move him up for sure. 98 00:06:49,992 --> 00:06:54,205 But I thought the fish could've used more seasoning. 99 00:06:54,288 --> 00:06:56,833 It was a very minor detail though. 100 00:06:57,333 --> 00:07:01,462 But I have very strict criteria when I compare one dish to another, 101 00:07:01,963 --> 00:07:04,966 so I decided that I'd come back to him later. 102 00:07:06,509 --> 00:07:10,555 I guess the judges take turns tasting the dishes of deferred contestants. 103 00:07:10,638 --> 00:07:14,809 THE OTHER JUDGE TASTES THE DEFERRED DISHES TO REACH A FINAL DECISION 104 00:07:27,989 --> 00:07:29,407 Man, this is excruciating. 105 00:07:30,408 --> 00:07:33,911 IF THERE AREN'T 20 SURVIVORS BY THE TIME ALL DISHES HAVE BEEN TASTED, 106 00:07:33,995 --> 00:07:38,708 SURVIVORS WILL BE CHOSEN FROM THE DEFERRED CONTESTANTS 107 00:07:38,791 --> 00:07:42,253 I wanted to be at that table so bad. 108 00:07:44,964 --> 00:07:47,091 -Look. -What? 109 00:07:47,175 --> 00:07:49,051 Oh yeah, I know. 110 00:07:49,135 --> 00:07:50,720 They're preparing a three-course meal. 111 00:07:52,472 --> 00:07:54,182 Four dishes, that's a lot. 112 00:07:55,057 --> 00:07:56,893 That's a full-course meal. 113 00:07:57,810 --> 00:07:59,312 She actually opened a buffet over there. 114 00:07:59,395 --> 00:08:00,229 BUFFET GIRL 115 00:08:00,313 --> 00:08:03,441 Everyone's making more than one dish. 116 00:08:03,524 --> 00:08:05,735 They're all making several out of pride. 117 00:08:05,818 --> 00:08:07,361 NEW YORK DAEJANGGEUM 118 00:08:11,240 --> 00:08:15,077 Did they only prepare that one dish? 119 00:08:16,370 --> 00:08:18,122 They might say, "That's it?" 120 00:08:19,123 --> 00:08:23,336 I wanted to make something simple because everyone was doing too much. 121 00:08:24,378 --> 00:08:26,297 -Other people… -I want to taste that. 122 00:08:26,380 --> 00:08:29,717 are making five or six dishes, and they're only making one. 123 00:08:29,800 --> 00:08:31,719 You could say that's a bit lazy. 124 00:08:32,386 --> 00:08:35,973 It could be seen as either bold or lazy. 125 00:08:36,057 --> 00:08:38,267 I'm confident about that one dish. 126 00:08:38,351 --> 00:08:39,977 They must be pretty confident. 127 00:08:40,061 --> 00:08:42,730 So if they ask, "What's this dish called?" 128 00:08:42,813 --> 00:08:44,273 It's aglio e olio. 129 00:08:44,774 --> 00:08:46,400 Wait, is he just grilling a steak? 130 00:08:47,485 --> 00:08:48,319 That's it? 131 00:08:49,195 --> 00:08:51,864 A very well-cooked beef. That's it. 132 00:08:51,948 --> 00:08:53,282 "Underestimated"? 133 00:08:54,575 --> 00:08:58,162 I guess he thinks he's good, but other people think otherwise. 134 00:08:59,413 --> 00:09:01,332 I'm Underestimated. 135 00:09:01,832 --> 00:09:04,877 I run a wine bar in Hannam-dong, 136 00:09:04,961 --> 00:09:06,796 and I've been a chef for nine years. 137 00:09:07,296 --> 00:09:12,510 I think it's probably because I was on a dating show 138 00:09:12,593 --> 00:09:15,137 that people tend to question my dishes 139 00:09:15,221 --> 00:09:19,892 and always assume I'm not serious about cooking. 140 00:09:19,976 --> 00:09:24,564 I came here as "Underestimated" to try and prove them wrong. 141 00:09:25,064 --> 00:09:26,148 So what are you cooking? 142 00:09:26,232 --> 00:09:30,736 I'm using the rump of Korean beef for a steak dish grilled over charcoal. 143 00:09:32,029 --> 00:09:36,367 -Just steak with no garnish or sauce? -That's right. 144 00:09:36,450 --> 00:09:39,579 You want to prove your skills with just a steak? 145 00:09:39,662 --> 00:09:40,538 That's correct. 146 00:09:42,039 --> 00:09:44,875 -No garnish? -Nothing else, just steak. 147 00:09:44,959 --> 00:09:46,502 He must be sure about his skills. 148 00:09:46,586 --> 00:09:48,588 -You're given 100 minutes. -Yes. 149 00:09:48,671 --> 00:09:52,550 So don't you think you can do more to show how good you are? 150 00:09:53,134 --> 00:09:55,344 Of course, I could make more dishes, 151 00:09:55,428 --> 00:10:00,474 but I believe this is the best dish that I can make in that 100 minutes. 152 00:10:00,558 --> 00:10:02,602 All right. That's pretty cool, I'll give you that. 153 00:10:05,354 --> 00:10:07,857 I wanted to show them that I can do something 154 00:10:08,441 --> 00:10:10,568 many people try but may not succeed. 155 00:10:12,695 --> 00:10:13,696 Going all-in 156 00:10:14,530 --> 00:10:15,698 with just charcoal. 157 00:10:18,367 --> 00:10:20,995 It might look simple, but it's not. 158 00:10:21,579 --> 00:10:28,085 If the temperature is even slightly off, the steak could become tough and dry. 159 00:10:28,169 --> 00:10:31,547 I slowly cook the meat evenly over charcoal. 160 00:10:32,840 --> 00:10:35,551 Once it gets very hot on the outside, 161 00:10:36,385 --> 00:10:40,056 I let it rest once, then put it back on the charcoal, 162 00:10:41,098 --> 00:10:42,391 and then rest it again. 163 00:10:43,934 --> 00:10:45,061 I do this repeatedly 164 00:10:45,144 --> 00:10:47,688 to evenly cook the steak all the way through. 165 00:10:53,361 --> 00:10:55,821 He's infusing the charcoal aroma by smoking it. 166 00:11:01,494 --> 00:11:02,620 He's cooking it upright. 167 00:11:07,124 --> 00:11:08,459 It's definitely intriguing. 168 00:11:08,542 --> 00:11:09,669 -Which one? -The steak? 169 00:11:09,752 --> 00:11:11,921 I'm curious to see how they'll judge him. 170 00:11:12,004 --> 00:11:14,173 I'm curious about the aglio e olio. 171 00:11:14,256 --> 00:11:15,341 Same here. 172 00:11:15,424 --> 00:11:17,885 I know I make good aglio e olio. 173 00:11:18,594 --> 00:11:20,096 I wonder how rich it'll taste. 174 00:11:20,763 --> 00:11:22,973 If it's really delicious, then it's game over. 175 00:11:23,766 --> 00:11:26,352 I make it differently. 176 00:11:26,977 --> 00:11:29,146 I'm Hidden Genius. 177 00:11:29,730 --> 00:11:30,940 Quite literally. 178 00:11:32,274 --> 00:11:35,903 There's something special about my aglio e olio. 179 00:11:36,779 --> 00:11:38,447 I cook the pasta in a unique way. 180 00:11:39,156 --> 00:11:43,369 I use linguine pasta, which usually takes a while to cook. 181 00:11:43,452 --> 00:11:45,287 I'd say at least six or seven minutes. 182 00:11:45,371 --> 00:11:47,748 But I cook it for under three minutes, 183 00:11:47,832 --> 00:11:51,252 then take it out and pour oil on it while it's still hot. 184 00:11:51,335 --> 00:11:54,547 Then I spread it out on a baking sheet 185 00:11:56,340 --> 00:11:59,760 and cover it up to trap the heat. 186 00:12:00,511 --> 00:12:02,596 It's not fully cooked yet, so it's still hard. 187 00:12:02,680 --> 00:12:05,307 But it slowly cooks and ages inside there. 188 00:12:07,017 --> 00:12:11,063 After some time, the hard pasta becomes cooked through. 189 00:12:11,147 --> 00:12:13,858 The pasta becomes perfectly al dente 190 00:12:13,941 --> 00:12:16,402 and doesn't go soggy when you cook it this way, 191 00:12:16,485 --> 00:12:18,112 which is why I use this method. 192 00:12:19,447 --> 00:12:23,492 Anyone who hasn't tasted this hasn't tasted real aglio e olio yet. 193 00:12:31,834 --> 00:12:35,171 AGLIO E OLIO 194 00:12:40,468 --> 00:12:42,720 -You went very simple today. -Yes, I did. 195 00:12:44,430 --> 00:12:46,724 I want to know how that goes. 196 00:12:46,807 --> 00:12:48,642 Let's go see it. I'm curious. 197 00:12:48,726 --> 00:12:49,977 Simple is the best. 198 00:13:08,120 --> 00:13:11,165 I've never seen anyone cook steak like that. 199 00:13:11,248 --> 00:13:15,669 He keeps taking them out and covering them up to rest, 200 00:13:15,753 --> 00:13:17,796 -then cooking them again. -I think that's his way 201 00:13:17,880 --> 00:13:22,510 of infusing them with charcoal smoke and trapping the aroma. 202 00:13:23,928 --> 00:13:27,932 I think he's roasting the salt as well. 203 00:13:28,015 --> 00:13:30,726 -But there's nothing else. -Not even a sauce. 204 00:13:30,809 --> 00:13:33,103 Only salt and oil, and that's it. 205 00:13:38,192 --> 00:13:40,903 He's resting them very carefully. 206 00:13:41,529 --> 00:13:43,280 He's not using a thermometer, is he? 207 00:13:43,364 --> 00:13:45,032 -No, he didn't. -Just a pin. 208 00:13:45,616 --> 00:13:47,785 -That's a cool way to do it. -A pin to his lips. 209 00:13:48,994 --> 00:13:51,330 He's using a pin instead of a thermometer. 210 00:13:58,420 --> 00:14:00,172 I want a better look at it. 211 00:14:00,256 --> 00:14:01,173 Is he done? 212 00:14:04,009 --> 00:14:06,595 He cooked them for so long and they're still pretty rare. 213 00:14:07,513 --> 00:14:08,556 It's looking nice. 214 00:14:08,639 --> 00:14:10,266 The color's very nice. 215 00:14:10,933 --> 00:14:12,476 I wonder what the judge will say. 216 00:14:16,272 --> 00:14:19,191 And just some salt on the side. That's bold. 217 00:14:19,275 --> 00:14:21,610 He seems really confident. 218 00:14:24,154 --> 00:14:25,948 -He's done. -A round of applause. 219 00:14:28,158 --> 00:14:31,370 -Is it just beef? -Beef and salt, that's it. 220 00:14:31,453 --> 00:14:32,580 That's very brave. 221 00:14:35,666 --> 00:14:38,294 This is the rump you mentioned, correct? 222 00:14:38,377 --> 00:14:39,587 That's correct, sir. 223 00:14:40,462 --> 00:14:43,507 I cooked it evenly over charcoal made of oak 224 00:14:43,591 --> 00:14:47,094 while coating it with oil and juice so it wouldn't go dry. 225 00:14:47,595 --> 00:14:51,974 The Maldon Salt next to it was also dried using the smoke from the charcoal. 226 00:14:52,057 --> 00:14:53,350 I see. 227 00:14:53,434 --> 00:14:55,477 RUMP STEAK 228 00:14:55,561 --> 00:14:57,021 What do you think of it? 229 00:14:57,104 --> 00:14:58,397 I have no regrets. 230 00:15:21,545 --> 00:15:24,590 He's trying to impress a Michelin three-star chef 231 00:15:25,090 --> 00:15:26,258 with a lump of meat. 232 00:15:27,259 --> 00:15:28,552 It's a miracle if he survives. 233 00:15:28,636 --> 00:15:29,845 I know, right? 234 00:15:31,055 --> 00:15:34,808 I just want validation from him. 235 00:15:40,022 --> 00:15:41,690 -Let me ask you this. -Yes? 236 00:15:42,191 --> 00:15:46,737 In your opinion, what's the definition of a perfect steak? 237 00:15:46,820 --> 00:15:49,365 A steak cooked in the most basic way. 238 00:15:49,990 --> 00:15:53,702 Cooking the meat with butter or herbs dilutes its natural aroma, 239 00:15:53,786 --> 00:15:58,165 and that doesn't quite align with my cooking style. 240 00:15:58,248 --> 00:15:59,917 -I think I understand. -Okay. 241 00:16:02,044 --> 00:16:03,087 This rump… 242 00:16:10,511 --> 00:16:12,554 Please mix it before tasting it. 243 00:16:20,896 --> 00:16:23,732 -No one's survived from this side yet. -Right. 244 00:16:23,816 --> 00:16:26,068 -He's very strict. -Just a lot of eliminations. 245 00:16:28,237 --> 00:16:31,824 -The pasta is quite different as you said. -Yes. 246 00:16:31,907 --> 00:16:33,367 -It feels different. -Right. 247 00:17:10,112 --> 00:17:12,698 Aglio e olio is something 248 00:17:13,532 --> 00:17:17,286 that's familiar to everyone, chefs and non-chefs alike. 249 00:17:17,870 --> 00:17:20,956 And every chef has their own style for even this simple dish. 250 00:17:21,040 --> 00:17:22,041 I can feel 251 00:17:23,083 --> 00:17:27,671 that you tried very hard to show your unique style, 252 00:17:27,755 --> 00:17:29,506 especially with the way you cook the pasta. 253 00:17:33,427 --> 00:17:34,386 It's very delicious. 254 00:17:34,470 --> 00:17:35,804 -Wow. -No way. 255 00:17:35,888 --> 00:17:37,264 -Hidden Genius. -Yes? 256 00:17:39,099 --> 00:17:40,142 Congratulations. 257 00:17:40,893 --> 00:17:41,894 You've passed. 258 00:17:41,977 --> 00:17:43,020 Thank you. 259 00:17:43,103 --> 00:17:45,105 -I mean, you've survived. -Thank you. 260 00:17:45,939 --> 00:17:48,150 -No way! -Hidden Genius, you've survived. 261 00:17:49,151 --> 00:17:50,152 Thank you. 262 00:17:58,202 --> 00:18:02,414 HIDDEN GENIUS SURVIVES 263 00:18:02,498 --> 00:18:03,332 Thank you! 264 00:18:05,084 --> 00:18:06,085 A simple win. 265 00:18:08,837 --> 00:18:10,547 -Congratulations. -I can't believe it. 266 00:18:11,673 --> 00:18:15,886 In my opinion, aglio e olio is one of the hardest dishes to cook. 267 00:18:15,969 --> 00:18:21,183 The perfect aglio e olio needs to have a great balance to it. 268 00:18:21,266 --> 00:18:24,686 When I saw that he not only cooked it in the traditional way 269 00:18:24,770 --> 00:18:29,024 but also put in his own touch he acquired from years of experience, 270 00:18:29,108 --> 00:18:32,945 I knew I had to advance him to the next round. 271 00:18:36,156 --> 00:18:37,783 I can't believe this. 272 00:18:37,866 --> 00:18:39,201 -It's unbelievable. -Take a seat. 273 00:18:39,284 --> 00:18:40,869 I'm so nervous. 274 00:18:44,331 --> 00:18:45,499 I can't believe this. 275 00:18:48,335 --> 00:18:49,670 This rump… 276 00:18:53,632 --> 00:18:54,466 in my opinion, 277 00:18:54,550 --> 00:18:55,592 is not cooked well. 278 00:18:57,136 --> 00:18:58,137 I see. 279 00:18:59,263 --> 00:19:00,264 Why not? 280 00:19:00,347 --> 00:19:04,476 It's not evenly cooked. 281 00:19:04,560 --> 00:19:07,062 You could've let it rest a bit more 282 00:19:07,146 --> 00:19:09,148 and the heat didn't go all the way through. 283 00:19:09,231 --> 00:19:13,318 Rumps usually have a very delicious natural aroma, 284 00:19:13,402 --> 00:19:18,073 but I don't think you know enough about how to preserve that. 285 00:19:19,074 --> 00:19:20,742 So unfortunately, 286 00:19:21,326 --> 00:19:23,328 -this is the end for you, Underestimated. -Oh man. 287 00:19:23,829 --> 00:19:25,205 -Well done. -Thank you. 288 00:19:25,289 --> 00:19:26,874 -You're eliminated. -What a shame. 289 00:19:26,957 --> 00:19:28,667 He couldn't impress the three-star. 290 00:19:29,376 --> 00:19:31,003 It would've been awesome if he did. 291 00:19:31,086 --> 00:19:33,714 There's a whole world of food out there. 292 00:19:33,797 --> 00:19:35,924 Try to keep an open mind. 293 00:19:36,008 --> 00:19:36,842 Thank you. 294 00:19:37,968 --> 00:19:41,346 UNDERESTIMATED ELIMINATED 295 00:19:44,433 --> 00:19:46,518 I don't have any regrets. 296 00:19:48,896 --> 00:19:50,856 I'll try his delicious steak next time. 297 00:19:51,815 --> 00:19:53,358 What's the king making? 298 00:19:54,818 --> 00:19:58,322 He likes bibimbap so much that he named himself Bi-bim. 299 00:19:58,405 --> 00:19:59,531 Is that so? 300 00:20:00,699 --> 00:20:02,576 His title is King Bibim, 301 00:20:02,659 --> 00:20:04,077 hence the royal gown. 302 00:20:05,495 --> 00:20:06,747 KING BIBIM OWNER OF "BIBIM SORI" 303 00:20:06,830 --> 00:20:08,332 Hello. 304 00:20:08,415 --> 00:20:10,584 I'm Yoo Bi-bim, 305 00:20:11,126 --> 00:20:15,005 the king of bibimbap from Jeonju born to mix up the world. 306 00:20:15,088 --> 00:20:16,381 Bibim! 307 00:20:22,262 --> 00:20:24,097 He's plating on some gong. 308 00:20:24,723 --> 00:20:25,933 -Right. -Look at that. 309 00:20:26,016 --> 00:20:30,354 It's too far to tell if that's a real gong or just brassware shaped like one. 310 00:20:30,437 --> 00:20:32,731 It's a gong. It has a hole in the middle. 311 00:20:32,814 --> 00:20:34,316 He's doing something on it. 312 00:20:34,399 --> 00:20:36,360 -What is that? -He's spelling something out. 313 00:20:37,903 --> 00:20:40,280 -What is he making? -He's the king. 314 00:20:40,364 --> 00:20:41,990 -The king's dish? -Yes. 315 00:20:42,491 --> 00:20:43,825 It's the king's meal. 316 00:20:44,326 --> 00:20:45,994 I hear he's a bibimbap master. 317 00:20:46,078 --> 00:20:47,329 -Oh yeah? -Yes. 318 00:20:53,460 --> 00:20:55,462 This is the one true bibimbap. 319 00:20:56,296 --> 00:20:58,048 I wrote "Bibim" in the bibim language. 320 00:20:58,131 --> 00:21:01,093 -It's one of a kind. -"Bibim"? 321 00:21:01,176 --> 00:21:04,805 -Are these the alphabets B and I? -Yes. "Bibim." 322 00:21:05,430 --> 00:21:07,224 -What's this one at the bottom? -It's "Bibim." 323 00:21:07,307 --> 00:21:09,768 This is mieum, which makes the "m" sound in Korean. 324 00:21:10,269 --> 00:21:11,478 The Korean alphabet. 325 00:21:11,979 --> 00:21:14,273 So you've mixed up Korean and English here? 326 00:21:14,356 --> 00:21:16,275 Yes, I've patented it. 327 00:21:16,358 --> 00:21:17,901 -Did you really? -Yes, I did. 328 00:21:17,985 --> 00:21:19,361 -It's a universal word. -Goodness. 329 00:21:19,444 --> 00:21:20,862 -Are you serious? -Yes. 330 00:21:20,946 --> 00:21:22,531 Isn't this a cymbal? 331 00:21:22,614 --> 00:21:24,283 Yes. The cymbal is authentic too. 332 00:21:24,366 --> 00:21:26,535 It's made with the same material as the bibimbap bowls. 333 00:21:26,618 --> 00:21:27,869 -Did you clean this? -The same material. 334 00:21:27,953 --> 00:21:30,622 Of course, dozens of times. 335 00:21:33,917 --> 00:21:36,878 Why did that Bibim guy have to be here today? 336 00:21:36,962 --> 00:21:38,171 GENIUS RESTAURATEUR CEO OF "EULJIRO BOSEOK" 337 00:21:38,839 --> 00:21:40,924 I just happen to be making bibimbap too. 338 00:21:44,636 --> 00:21:48,223 It sounded like his whole life was about bibimbap. 339 00:21:48,307 --> 00:21:51,393 He even created a language out of it. 340 00:21:52,269 --> 00:21:56,815 He completely stole the spotlight from me and my bibimbap. 341 00:22:03,280 --> 00:22:04,865 Is this minced clam? 342 00:22:04,948 --> 00:22:08,827 I made a sauce out of minced clam and shrimp, 343 00:22:08,910 --> 00:22:12,122 and I either sauté or coat the vegetables with it. 344 00:22:12,205 --> 00:22:13,832 That's the base of my dish. 345 00:22:13,915 --> 00:22:15,584 It's Tongyeong-style. 346 00:22:15,667 --> 00:22:17,085 Did someone teach you this? 347 00:22:17,169 --> 00:22:18,920 I tried this when I went to Tongyeong, 348 00:22:19,004 --> 00:22:21,173 and it was my first time seeing bibimbap that was white. 349 00:22:21,256 --> 00:22:23,675 It was so good that I learned how to make it. 350 00:22:23,759 --> 00:22:26,011 You're a genius. You learned it right away and made it yours. 351 00:22:26,094 --> 00:22:26,928 Yes, that's right. 352 00:22:27,679 --> 00:22:29,139 You're a sharp learner, 353 00:22:29,222 --> 00:22:30,182 "Genius Restaurateur." 354 00:22:31,725 --> 00:22:35,687 I'm someone who cooks by memory. 355 00:22:35,771 --> 00:22:37,898 Bibimbap in Tongyeong is white, 356 00:22:37,981 --> 00:22:41,610 and I wondered how they eat it without gochujang. 357 00:22:43,945 --> 00:22:47,115 Since there's a lot of seafood in Tongyeong, 358 00:22:48,492 --> 00:22:50,410 they sauté seafood in sesame oil 359 00:22:51,620 --> 00:22:53,705 and use that instead of gochujang. 360 00:22:54,623 --> 00:22:58,502 Having that seafood base gives the bibimbap a rich taste. 361 00:22:59,795 --> 00:23:02,339 So you boil down the seafood and… 362 00:23:02,422 --> 00:23:03,632 Yes, I use that to season. 363 00:23:03,715 --> 00:23:05,425 -Like a seasoning? -Yes, that's right. 364 00:23:07,302 --> 00:23:09,513 I'm using nine different vegetables 365 00:23:09,596 --> 00:23:13,100 that I'll mix and season with the seafood base. 366 00:23:13,183 --> 00:23:16,269 FRESH SEAWEED AND TOT SEAWEED 367 00:23:19,231 --> 00:23:23,527 Tongyeong-style bibimbap also needs to be a bit wet, 368 00:23:23,610 --> 00:23:25,570 so I'm making a seafood soup 369 00:23:25,654 --> 00:23:30,367 to mix that in with the bibimbap like we eat soybean stew with rice. 370 00:23:30,450 --> 00:23:34,871 But I'm worried about what King Bibim would do. 371 00:23:36,665 --> 00:23:39,835 My bibimbap is one of a kind 372 00:23:39,918 --> 00:23:43,964 because it's the one true bibimbap incorporating the bibim word. 373 00:23:45,090 --> 00:23:46,466 He'll be impressed 374 00:23:47,092 --> 00:23:49,344 if he can recognize the value of bibimbap. 375 00:23:50,512 --> 00:23:52,472 Mine will be very different from his though. 376 00:23:52,556 --> 00:23:54,391 His is in Jeolla-do style, 377 00:23:54,474 --> 00:23:57,936 while mine is seaside Gyeongsang-do style. 378 00:23:58,436 --> 00:24:00,313 My food has to impress me first. 379 00:24:00,397 --> 00:24:03,692 And when I tasted it, it made me think I was an amazing chef. 380 00:24:04,276 --> 00:24:07,112 My brain is full of bibimbap right now. 381 00:24:08,530 --> 00:24:10,532 I gave this my all. 382 00:24:10,615 --> 00:24:11,533 Good luck to me. 383 00:24:21,668 --> 00:24:24,129 THE SOUND OF MIXING THE WORLD BIBIM SORI! 384 00:24:27,340 --> 00:24:28,633 REAL BIBIMBAP 385 00:24:28,717 --> 00:24:31,011 There's a particular way to eat this 386 00:24:31,094 --> 00:24:33,597 because it's a dish that's mixed with music. 387 00:24:33,680 --> 00:24:35,682 -There's something more? -Yes. 388 00:24:38,935 --> 00:24:40,020 Can't I just eat the food? 389 00:24:40,520 --> 00:24:41,855 Please take these. 390 00:24:42,355 --> 00:24:44,816 Think of those chopsticks as batons. 391 00:24:44,900 --> 00:24:47,319 Once I start playing this and say, "Mix it up!" 392 00:24:47,402 --> 00:24:49,362 -please mix it along with the music. -All right. 393 00:25:06,171 --> 00:25:07,464 Right! 394 00:25:11,343 --> 00:25:13,053 The lyrics are "Bibim." 395 00:25:13,136 --> 00:25:14,512 -Okay. -That's it. 396 00:25:14,596 --> 00:25:16,348 Keep on mixing to that. Here we go. 397 00:25:16,431 --> 00:25:18,350 One, two, three, four. 398 00:25:18,433 --> 00:25:21,353 -Bibim, bibim -Bibim, bibim 399 00:25:21,436 --> 00:25:24,564 -Bibim, bibim -Bibim, bibim 400 00:25:24,648 --> 00:25:26,900 -Bibim, and mix it up! -Bibim, bibim 401 00:25:26,983 --> 00:25:28,526 -Bibim, bibim -Bibim, bibim 402 00:25:28,610 --> 00:25:31,446 -Bibim, bibim -Bibim, bibim 403 00:25:31,529 --> 00:25:33,323 -With more passion! -Okay. 404 00:25:33,406 --> 00:25:34,783 Like you're mixing the world! 405 00:25:34,866 --> 00:25:35,784 We're going global! 406 00:25:35,867 --> 00:25:38,870 -Bibim, bibim -Bibim, bibim 407 00:25:38,954 --> 00:25:42,290 -Bibim, bibim -Bibim, bibim 408 00:25:42,791 --> 00:25:45,502 -Bibim, bibim -Bibim, bibim 409 00:25:45,585 --> 00:25:48,588 -Bibim, bibim -Bibim, bibim 410 00:25:48,672 --> 00:25:51,383 -One, two, three, four! -Bibim 411 00:25:51,466 --> 00:25:52,592 -Bam! -Bi… 412 00:25:52,676 --> 00:25:54,261 -Is it over? -Yes. 413 00:25:54,844 --> 00:25:56,596 It's pretty catchy. 414 00:25:56,680 --> 00:25:58,014 That's my music. 415 00:26:12,112 --> 00:26:13,196 You're eliminated. 416 00:26:13,822 --> 00:26:15,365 KING BIBIM ELIMINATED 417 00:26:15,448 --> 00:26:16,324 It's too salty. 418 00:26:18,326 --> 00:26:19,494 Let me take that coffee. 419 00:26:19,577 --> 00:26:21,204 Take the coffee. 420 00:26:21,288 --> 00:26:22,122 It's salty. 421 00:26:22,956 --> 00:26:24,624 You've put in too much seasoning. 422 00:26:25,208 --> 00:26:27,669 It would've been better if the letters were bigger 423 00:26:28,378 --> 00:26:30,171 so that you used more rice. 424 00:26:31,673 --> 00:26:34,092 -But I admire your passion. -Thank you. 425 00:26:34,175 --> 00:26:35,343 You hold pride in our traditional food. 426 00:26:36,177 --> 00:26:37,929 -Thank you. -It's very admirable. 427 00:26:38,013 --> 00:26:39,472 Yes, thank you. 428 00:26:44,227 --> 00:26:45,854 The king is departing. 429 00:26:46,479 --> 00:26:47,856 He's dethroned. 430 00:26:48,356 --> 00:26:50,775 King Bibim has been eliminated. 431 00:26:55,405 --> 00:26:57,324 -It's visually pleasing. -Thank you. 432 00:26:57,407 --> 00:26:59,492 It makes me want to dig in right away. 433 00:26:59,576 --> 00:27:00,952 TONGYEONG-STYLE BIBIMBAP, DRIED POLLOCK SKIN SUNDAE 434 00:27:01,036 --> 00:27:02,037 AND FERMENTED GILL KIMCHI 435 00:27:07,250 --> 00:27:10,086 You should eat it with the soup and tofu. 436 00:27:12,005 --> 00:27:14,382 -Should I smash it? -Yes, mix it together. 437 00:27:14,466 --> 00:27:16,760 -You might want to pour some more soup. -Oh yeah? 438 00:27:24,768 --> 00:27:26,853 It should be saucy with soup, 439 00:27:26,936 --> 00:27:29,105 like Gyeongsangdo-style bibimbap with soy sauce. 440 00:27:51,002 --> 00:27:54,297 He was taking his time to deliberate. 441 00:27:58,802 --> 00:27:59,636 I mean… 442 00:28:01,513 --> 00:28:02,430 I mean… 443 00:28:03,515 --> 00:28:06,684 How can you cook like an old veteran when you're so young? 444 00:28:11,147 --> 00:28:13,191 I don't even need to think about it. 445 00:28:13,274 --> 00:28:14,317 You've survived. 446 00:28:14,401 --> 00:28:15,693 No way. 447 00:28:16,194 --> 00:28:17,362 Thank you. 448 00:28:17,445 --> 00:28:19,864 GENIUS RESTAURATEUR SURVIVES 449 00:28:21,366 --> 00:28:26,371 It was a dish that brought up a forgotten memory inside me. 450 00:28:27,038 --> 00:28:29,374 Making a seafood-based soy sauce like that 451 00:28:29,457 --> 00:28:33,002 is something only the region's masters can do. 452 00:28:33,878 --> 00:28:38,133 I loved how she not only recreated a forgotten dish 453 00:28:38,216 --> 00:28:39,968 but also made it delicious. 454 00:28:40,051 --> 00:28:41,970 I was even grateful for that, and it was delicious. 455 00:28:42,971 --> 00:28:46,015 All the days I've worked in my restaurant 456 00:28:46,099 --> 00:28:50,103 just came flashing before me. 457 00:28:50,186 --> 00:28:52,105 Honestly, I almost cried. 458 00:28:53,940 --> 00:28:55,817 I made mixed grain rice, seaweed soup with perilla seed powder, 459 00:28:55,900 --> 00:28:58,987 braised Japanese Spanish mackerel, and three types of seasoned vegetables. 460 00:28:59,654 --> 00:29:03,658 My food is fine dining, but it's made with a mom's heart. 461 00:29:09,080 --> 00:29:12,792 These dishes have flavors and elegance that the public may not recognize. 462 00:29:12,876 --> 00:29:15,253 Side Dish Chef, you've survived. 463 00:29:15,336 --> 00:29:16,171 Thank you. 464 00:29:20,216 --> 00:29:21,801 Congratulations! 465 00:29:21,885 --> 00:29:23,928 -I knew you'd make it here. -Thank you. 466 00:29:24,512 --> 00:29:28,349 I run a firewood chicken place in Namyeong-dong. 467 00:29:28,433 --> 00:29:29,768 YEONG CHICKEN CHEF-OWNER OF "NAMYEONG CHICKEN" 468 00:29:29,851 --> 00:29:34,189 I specialize in chicken dishes, so I made dishes mostly with chicken. 469 00:29:34,272 --> 00:29:37,317 These are the breasts, tenderloins, fascia, and the drumsticks. 470 00:29:37,400 --> 00:29:40,487 The first dish you'll try is the thigh meat right here. 471 00:29:40,570 --> 00:29:43,031 I've grilled them with sake and glasswort sea salt. 472 00:29:49,120 --> 00:29:50,163 It's good. 473 00:29:50,246 --> 00:29:51,289 You've survived. 474 00:29:51,372 --> 00:29:52,457 Thank you. 475 00:29:56,211 --> 00:29:57,962 Well done. Great performance. 476 00:30:00,131 --> 00:30:02,717 GOD OF SEASONING CHEF-OWNER OF "EDAMAME" 477 00:30:02,801 --> 00:30:04,177 Gyeongsang-do has the god of gambling, 478 00:30:04,260 --> 00:30:05,595 Jeolla-do has the master of pokerface, 479 00:30:05,678 --> 00:30:07,388 and Seoul has me, the God of Seasoning. 480 00:30:07,472 --> 00:30:09,766 GOD OF SEASONING 481 00:30:09,849 --> 00:30:11,976 I season to absolute perfection. 482 00:30:12,936 --> 00:30:14,813 I'm making mapo tofu. 483 00:30:15,980 --> 00:30:18,775 It's not too salty or sweet. 484 00:30:18,858 --> 00:30:20,777 It's perfectly balanced. 485 00:30:20,860 --> 00:30:21,986 GOLDEN-RATIO MAPO TOFU 486 00:30:35,416 --> 00:30:37,168 You've survived. You live up to your title. 487 00:30:37,794 --> 00:30:39,504 You do season to perfection. 488 00:30:40,046 --> 00:30:41,798 Wow, congratulations! 489 00:30:45,301 --> 00:30:46,928 -God of Seasoning… -Well done. 490 00:30:47,011 --> 00:30:48,221 -has survived. -I made it! 491 00:30:49,722 --> 00:30:52,433 God of Seasoning has survived. 492 00:31:04,571 --> 00:31:07,031 When I first saw Chef Anh introduced as a judge, 493 00:31:07,115 --> 00:31:09,492 I thought to myself, "I'm not going to make it." 494 00:31:10,034 --> 00:31:12,745 I know him all too well, after all. 495 00:31:14,706 --> 00:31:16,040 Hey, One Two Three. 496 00:31:19,168 --> 00:31:20,253 -Hello. -How have you been? 497 00:31:20,336 --> 00:31:21,629 Good. Nice to see you. 498 00:31:23,214 --> 00:31:25,508 What does "One Two Three" mean? 499 00:31:25,592 --> 00:31:28,761 I've worked in one-, two-, and three-star Michelin restaurants. 500 00:31:28,845 --> 00:31:30,388 -It's embarrassing to say it myself. -Of course. 501 00:31:31,472 --> 00:31:33,141 When you say "One Two Three," 502 00:31:33,224 --> 00:31:34,893 is mine a part of it too? 503 00:31:35,810 --> 00:31:37,854 Of course, it is. 504 00:31:37,937 --> 00:31:39,689 Don't be nervous. 505 00:31:39,772 --> 00:31:40,857 All right. 506 00:31:40,940 --> 00:31:43,943 -We're not at Mosu right now.. -Right. 507 00:31:44,027 --> 00:31:49,490 I worked at Mosu three years ago where he was my head chef. 508 00:31:49,574 --> 00:31:52,619 We've worked closely together. 509 00:31:53,202 --> 00:31:55,246 -I see Paik Jong-won. -Who's the other one? 510 00:31:56,122 --> 00:31:58,499 -Seriously? -That's Chef Anh Sung-jae. 511 00:32:00,752 --> 00:32:02,754 I'm screwed. 512 00:32:03,379 --> 00:32:04,589 What do I do? 513 00:32:05,465 --> 00:32:07,216 I'm even more nervous now. 514 00:32:07,300 --> 00:32:09,052 I wouldn't be if it were someone else. 515 00:32:09,928 --> 00:32:11,721 I really have to do my absolute best. 516 00:32:11,804 --> 00:32:13,431 I knew he'd be strict, 517 00:32:13,514 --> 00:32:15,934 so I went in there thinking 518 00:32:16,017 --> 00:32:19,604 I'll just need to make a delicious dish without a mistake. 519 00:32:25,652 --> 00:32:28,613 I heard that guy also worked under Chef Anh. 520 00:32:28,696 --> 00:32:29,572 Triple Star. 521 00:32:29,656 --> 00:32:31,908 He must've worked at Mosu. 522 00:32:31,991 --> 00:32:33,534 TRIPLE STAR 523 00:32:33,618 --> 00:32:35,703 I named myself "Triple Star" 524 00:32:35,787 --> 00:32:38,790 because I worked at three Michelin three-star restaurants. 525 00:32:38,873 --> 00:32:43,544 Benu and Atelier Crenn in the US, and Mosu in Seoul. 526 00:32:43,628 --> 00:32:47,840 So my title is based on my experience at those three restaurants. 527 00:32:47,924 --> 00:32:49,592 -You know Chef Anh? -I do. 528 00:32:50,093 --> 00:32:51,636 You should get judged over there. 529 00:32:53,930 --> 00:32:55,640 Where did Chef Anh go? 530 00:32:55,723 --> 00:32:58,101 Does he know you're here right now? 531 00:32:58,184 --> 00:32:59,560 He probably saw me earlier. 532 00:33:00,186 --> 00:33:02,397 -So you're his apprentice? -That's right. 533 00:33:02,480 --> 00:33:04,357 -It'd be a disaster if you got eliminated. -Yes. 534 00:33:05,441 --> 00:33:08,194 -A complete disaster. -I don't take that stuff into account. 535 00:33:08,277 --> 00:33:10,279 Of course. It's all right. 536 00:33:10,780 --> 00:33:12,115 -I look forward to it. -Thank you. 537 00:33:15,493 --> 00:33:18,663 I wanted Chef Anh to judge my dish 538 00:33:19,747 --> 00:33:21,582 but ended up with Mr. Paik. 539 00:33:22,542 --> 00:33:25,169 At that point, I thought I was a goner. 540 00:33:25,253 --> 00:33:28,965 Mr. Paik is someone who likes simple dishes 541 00:33:29,048 --> 00:33:30,383 and cooks everyday dishes. 542 00:33:30,967 --> 00:33:31,843 You've survived. 543 00:33:32,343 --> 00:33:36,723 I tried to put in a lot of detail while I was cooking, 544 00:33:36,806 --> 00:33:39,267 but I was worried he wouldn't recognize 545 00:33:39,350 --> 00:33:42,979 all the effort I put in with just one bite. 546 00:33:44,313 --> 00:33:47,692 I tried to stand out from the others by making a finer dish. 547 00:33:47,775 --> 00:33:51,738 I even cut my vegetables with extra effort. 548 00:33:59,328 --> 00:34:01,664 -He sure embodies fine dining. -Yeah. 549 00:34:02,165 --> 00:34:04,000 Look at him cutting up the ingredients. 550 00:34:06,419 --> 00:34:09,047 For the sauce, I wanted to make it 551 00:34:09,130 --> 00:34:11,841 as similar as I could to what I made when I practiced, 552 00:34:11,924 --> 00:34:16,012 so I measured everything to minimize the chances of making mistakes. 553 00:34:17,472 --> 00:34:19,265 This guy's nice and neat. 554 00:34:19,766 --> 00:34:21,517 He's Chef Anh's apprentice. 555 00:34:22,769 --> 00:34:24,687 He does everything by the book. 556 00:34:24,771 --> 00:34:26,898 He's at another level compared to others. 557 00:34:26,981 --> 00:34:29,984 He even brought his own sauce dispensers. 558 00:34:30,068 --> 00:34:32,779 Very exquisite, just like in a restaurant. 559 00:34:34,405 --> 00:34:36,824 Isn't that guy quietly doing very well? 560 00:34:36,908 --> 00:34:39,327 -Over here. -I think he's cooking duck. 561 00:34:40,787 --> 00:34:43,414 My main ingredient today is Bonghwa duck. 562 00:34:43,915 --> 00:34:47,585 People don't usually grill duck over charcoal 563 00:34:47,668 --> 00:34:51,380 because a lot of fat drips out and makes it difficult. 564 00:34:51,464 --> 00:34:54,008 But I thought I'd try it because it's very delicious. 565 00:34:56,636 --> 00:34:57,720 A duck! 566 00:34:58,596 --> 00:35:02,975 I've always thought it's difficult to cook duck that way. 567 00:35:05,645 --> 00:35:07,730 It's cooked to just the right level. 568 00:35:07,814 --> 00:35:09,023 Looks that way. 569 00:35:09,107 --> 00:35:10,983 He's using the charcoal very well. 570 00:35:11,651 --> 00:35:13,569 He's charring strawberries in there. 571 00:35:15,571 --> 00:35:17,365 What's that guy doing? 572 00:35:17,990 --> 00:35:22,120 He cooked lobster, and he's basting it with butter. 573 00:35:22,203 --> 00:35:24,038 -I heard he's worked at Mosu too. -Sorry? 574 00:35:24,122 --> 00:35:26,916 He has a lot of fine techniques. 575 00:35:27,500 --> 00:35:29,460 I'm making a lobster dish. 576 00:35:29,961 --> 00:35:31,379 I'm serving poached lobster 577 00:35:32,296 --> 00:35:35,842 and with lobster kinilaw, a Filipino-style ceviche. 578 00:35:40,930 --> 00:35:42,932 That's what Michelin chefs do. 579 00:35:43,015 --> 00:35:46,018 Their attention to detail when they're handling ingredients 580 00:35:46,102 --> 00:35:48,104 is just on another level. 581 00:35:49,105 --> 00:35:51,107 I want to show them what I've got. 582 00:35:54,569 --> 00:35:56,571 I want to make a delicious, balanced dish 583 00:35:57,864 --> 00:36:00,366 without all the superficial stuff. 584 00:36:22,722 --> 00:36:23,723 Here it is. 585 00:36:29,353 --> 00:36:31,189 Let me explain my dish. 586 00:36:31,272 --> 00:36:34,442 This is Bonghwa duck cooked slowly over charcoal. 587 00:36:34,525 --> 00:36:35,776 BONGHWA DUCK WITH KOREAN BLACKBERRY 588 00:36:35,860 --> 00:36:40,031 On the left is red cabbage pickled in Korean blackberry extract. 589 00:36:40,114 --> 00:36:43,367 On the right are strawberries charred in charcoal, 590 00:36:43,451 --> 00:36:45,536 and I topped everything with some green onions. 591 00:36:58,883 --> 00:37:00,218 Bonghwa duck is… 592 00:37:00,301 --> 00:37:01,135 Wait. 593 00:37:01,844 --> 00:37:03,346 -I'm sorry. -It's okay. Wipe yourself. 594 00:37:06,766 --> 00:37:08,768 Are you showing off that you worked hard? 595 00:37:11,145 --> 00:37:13,522 -You did that on purpose, didn't you? -No, I didn't. 596 00:37:16,525 --> 00:37:17,360 Okay. 597 00:37:22,990 --> 00:37:25,117 It's better if you eat it with the duck. 598 00:37:49,350 --> 00:37:51,602 Does it have caraways? 599 00:37:51,686 --> 00:37:52,853 Yes, caraway seeds. 600 00:37:52,937 --> 00:37:54,230 CARAWAY SEEDS USED FOR FLAVORING 601 00:37:54,313 --> 00:37:55,606 That's a great combination. 602 00:37:56,565 --> 00:37:57,692 Yes, sir. 603 00:38:08,869 --> 00:38:10,204 He scraped off all the sauce. 604 00:38:16,752 --> 00:38:18,629 When I was tasting that, 605 00:38:18,713 --> 00:38:22,842 I thought back to the countless duck dishes I'd tasted in France 606 00:38:22,925 --> 00:38:24,719 and asked myself if this was better. 607 00:38:24,802 --> 00:38:27,513 That was my standard because it was his dish. 608 00:38:35,646 --> 00:38:37,690 -One Two Three… -Yes, sir? 609 00:38:42,403 --> 00:38:43,779 You've improved a lot. 610 00:38:43,863 --> 00:38:44,864 Thank you. 611 00:38:45,448 --> 00:38:46,532 Honestly. 612 00:38:51,078 --> 00:38:53,706 The cooking of the duck itself 613 00:38:53,789 --> 00:39:00,171 and also the way you cut the meat are very delicate. 614 00:39:00,254 --> 00:39:04,884 Then you thought about what to do to enhance this dish even more 615 00:39:04,967 --> 00:39:07,595 with the Korean blackberry and strawberries. 616 00:39:07,678 --> 00:39:09,889 But what I liked the most 617 00:39:09,972 --> 00:39:12,725 was the temperature, the cuisson of the duck. 618 00:39:12,808 --> 00:39:14,435 CUISSON: THE DEGREE TO WHICH SOMETHING IS COOKED 619 00:39:14,518 --> 00:39:16,437 One Two Three, you've survived. 620 00:39:17,104 --> 00:39:18,397 Thank you. 621 00:39:24,278 --> 00:39:25,613 -What happened? -He survived. 622 00:39:25,696 --> 00:39:26,989 -He did? -I knew he would. 623 00:39:27,073 --> 00:39:31,827 ONE TWO THREE SURVIVES 624 00:39:38,084 --> 00:39:40,211 -I thought you were leaving. -You scared me. 625 00:39:40,294 --> 00:39:41,754 -Good job. -I almost cried. 626 00:39:41,837 --> 00:39:43,130 -Well done. -I know how you feel. 627 00:39:43,214 --> 00:39:44,924 -You got Chef Anh's approval. -I know. 628 00:39:46,217 --> 00:39:47,343 Take a seat beside me. 629 00:39:47,426 --> 00:39:49,053 -I almost cried. -Me too. 630 00:39:49,136 --> 00:39:50,096 Congratulations. 631 00:39:50,179 --> 00:39:52,139 You've been approved by your master. 632 00:39:52,765 --> 00:39:54,266 We've got a strong group here. 633 00:39:54,350 --> 00:39:55,935 You're the first from fine dining. 634 00:39:58,312 --> 00:39:59,605 I wonder how the lobster is. 635 00:39:59,688 --> 00:40:01,315 It looks pretty simple, 636 00:40:01,399 --> 00:40:04,110 but he used very fine techniques. 637 00:40:04,193 --> 00:40:06,946 Doesn't Mr. Paik frown upon fine dining? 638 00:40:07,029 --> 00:40:10,991 People think I only handle humble food, but that's not true. 639 00:40:11,075 --> 00:40:12,618 I like fine dining too. 640 00:40:12,701 --> 00:40:14,787 I've eaten a lot of them and also studied them. 641 00:40:15,621 --> 00:40:18,249 It'll be different because it's Mr. Paik. 642 00:40:18,332 --> 00:40:22,420 On the left is lobster kinilaw, which is Filipino-style ceviche 643 00:40:22,503 --> 00:40:25,756 that I seasoned with coconut vinegar, lime, and tamarind. 644 00:40:25,840 --> 00:40:30,010 On the right is a lobster that I basted with butter. 645 00:40:30,094 --> 00:40:34,056 On top is a pepper sauce made with the lobster's head and innards. 646 00:40:34,640 --> 00:40:36,016 -Does the sauce go here? -Yes. 647 00:40:36,100 --> 00:40:37,810 -May I pour it for you? -Sure. 648 00:41:29,028 --> 00:41:30,196 The sauce is good. 649 00:41:30,279 --> 00:41:31,280 Thank you. 650 00:41:33,782 --> 00:41:35,451 -This small dish… -Yes, sir? 651 00:41:37,495 --> 00:41:40,122 has such a huge range of flavors. 652 00:41:41,665 --> 00:41:42,958 -You've survived. -Thank you. 653 00:41:43,542 --> 00:41:46,295 TRIPLE STAR SURVIVES 654 00:41:46,378 --> 00:41:47,963 -Thank you. -Good work. 655 00:41:51,717 --> 00:41:57,556 He delivered rich flavors in such a tiny piece of lobster. 656 00:41:57,640 --> 00:42:01,977 The quality of the dish surprised me because it was comparable 657 00:42:02,061 --> 00:42:06,023 to many great restaurants both at home and abroad. 658 00:42:06,106 --> 00:42:07,441 I had to move him up right away. 659 00:42:08,317 --> 00:42:09,276 You made it. 660 00:42:09,818 --> 00:42:11,320 -Congratulations. -Who was your judge? 661 00:42:11,403 --> 00:42:12,905 Chef Anh. 662 00:42:12,988 --> 00:42:14,114 -Chef Anh? -Yes. 663 00:42:15,407 --> 00:42:17,076 Thank goodness I didn't get him. 664 00:42:17,159 --> 00:42:18,994 They're all very talented. 665 00:42:19,078 --> 00:42:21,830 There are some fine-dining chefs up there now. 666 00:42:22,331 --> 00:42:23,874 I also do fine dining, so… 667 00:42:24,375 --> 00:42:25,209 SOON IN ROUND 2 668 00:42:25,292 --> 00:42:30,214 If any Black Spoons wish to challenge Team White Spoon's Choi Hyun-seok, 669 00:42:30,297 --> 00:42:32,383 please step forward. 670 00:42:35,219 --> 00:42:36,053 I'm screwed. 671 00:42:36,804 --> 00:42:40,224 There are certainly a lot of hidden talents. 672 00:42:40,849 --> 00:42:45,854 There are a lot of young chefs here who use all these modern techniques. 673 00:42:49,358 --> 00:42:51,694 I'm worried my dish might be too ordinary. 674 00:42:51,777 --> 00:42:54,154 Everyone's dishes were glamorous and elegant. 675 00:42:54,238 --> 00:42:56,448 A lot of people are from Western cuisine. 676 00:42:56,532 --> 00:42:57,992 I couldn't compete with them. 677 00:42:58,075 --> 00:43:01,161 I think mine's too mundane next to theirs. 678 00:43:03,205 --> 00:43:04,498 She's wearing a hanbok. 679 00:43:05,332 --> 00:43:07,876 She looks so cool wearing that while cooking. 680 00:43:13,757 --> 00:43:18,971 I'm Auntie Omakase #1, and I make Korean cuisine served in courses. 681 00:43:19,054 --> 00:43:20,931 AUNTIE OMAKASE #1 OWNER OF "CHEERFUL DRINKING TABLE" 682 00:43:21,015 --> 00:43:24,643 My customers don't have to order 683 00:43:24,727 --> 00:43:28,314 since I just serve them food at the right time like omakase. 684 00:43:28,814 --> 00:43:31,317 That's how I became Auntie Omakase #1. 685 00:43:32,276 --> 00:43:35,070 My dishes are what make up a full homemade meal. 686 00:43:36,071 --> 00:43:38,782 There's seared fish, parboiled small octopus, 687 00:43:38,866 --> 00:43:40,993 meat cooked in various ways, 688 00:43:41,577 --> 00:43:43,120 and five side dishes. 689 00:43:46,624 --> 00:43:49,877 There are also Korean-style jeon and steamed scallops and shrimp. 690 00:43:49,960 --> 00:43:53,672 It's a warm homemade meal that people these days yearn for. 691 00:43:55,633 --> 00:43:57,718 Mine's a full spread of food. 692 00:43:58,636 --> 00:44:00,721 I guess she makes school meals? 693 00:44:01,221 --> 00:44:02,723 -She's using a lunch tray. -I see. 694 00:44:04,516 --> 00:44:05,934 I'm Master of School Meals, 695 00:44:06,435 --> 00:44:11,106 and I work as a meal cook in an elementary school in Yangsan. 696 00:44:11,607 --> 00:44:16,945 I've been cooking for students for 15 years now, hence my title. 697 00:44:18,572 --> 00:44:22,576 I'm very popular at school among both students and faculties. 698 00:44:29,249 --> 00:44:31,251 What's for lunch today? 699 00:44:31,335 --> 00:44:33,295 We have cabbage kimchi, 700 00:44:33,379 --> 00:44:35,714 boiled pork slices with ssam and ssamjang, 701 00:44:35,798 --> 00:44:38,300 gochujang-fried anchovies, and spicy beef soup. 702 00:44:38,384 --> 00:44:41,345 I also made a sauce with plum extract 703 00:44:41,428 --> 00:44:44,473 that reduces the greasiness of the pork slices. 704 00:44:44,556 --> 00:44:48,435 Kids don't like to eat pork slices with fermented shrimp sauce, 705 00:44:48,519 --> 00:44:50,104 -which is why you made that sauce. -That's right. 706 00:44:58,695 --> 00:45:02,116 She also prepared rice, so he can't say the food's too salty this time. 707 00:45:18,090 --> 00:45:19,675 I was a bit nervous. 708 00:45:21,427 --> 00:45:25,055 My son kept telling me that I need to keep my spirits up. 709 00:45:31,145 --> 00:45:33,272 It looks like he's enjoying it. 710 00:45:43,699 --> 00:45:45,075 That food was made for kids. 711 00:45:45,617 --> 00:45:48,036 But it was so good that I kept eating. 712 00:45:48,620 --> 00:45:49,663 As I ate this, 713 00:45:51,540 --> 00:45:54,084 I was taken back to my childhood. 714 00:45:54,793 --> 00:45:56,670 I remember having school meals like this 715 00:45:56,753 --> 00:45:59,423 -I see. -before I went abroad as a kid. 716 00:45:59,506 --> 00:46:02,092 And I still can't forget the taste of it. 717 00:46:06,305 --> 00:46:07,514 Everything was fine 718 00:46:08,515 --> 00:46:09,808 except for one thing. 719 00:46:19,318 --> 00:46:22,696 -That's Auntie Omakase #1. -I heard she's legendary. 720 00:46:22,779 --> 00:46:24,281 She's one to watch. 721 00:46:24,364 --> 00:46:26,658 -Over there. -She cooks very quickly. 722 00:46:27,242 --> 00:46:29,286 -You made all of these yourself? -Yes. 723 00:46:29,870 --> 00:46:32,122 -What kind of rice is this? -It's barley rice. 724 00:46:32,706 --> 00:46:37,252 The reason why I made barley rice is because it tastes good when you mix it 725 00:46:37,336 --> 00:46:40,047 with any leftovers after finishing the dishes. 726 00:46:40,130 --> 00:46:43,383 -Leftover meat and octopus and all that? -Yes, mix that all in. 727 00:46:43,467 --> 00:46:47,471 And if there are any vegetables left, you mix all that in too. 728 00:46:47,554 --> 00:46:49,264 Nothing goes to waste, 729 00:46:49,348 --> 00:46:51,600 and you get a full meal and snacks for drinking. 730 00:47:07,491 --> 00:47:10,661 Interestingly, every dish was seasoned almost exactly the same. 731 00:47:13,205 --> 00:47:14,748 I was going to advance her 732 00:47:14,831 --> 00:47:19,169 if the pork tasted exactly the way I expected it to. 733 00:47:22,631 --> 00:47:26,051 Because that means she can make anything and make it good. 734 00:47:26,802 --> 00:47:27,761 You've survived. 735 00:47:27,844 --> 00:47:28,679 Thank you. 736 00:47:29,304 --> 00:47:31,098 This tastes good in the winter, so-- 737 00:47:31,181 --> 00:47:32,808 -I don't need to taste anything else. -Thank you. 738 00:47:32,891 --> 00:47:34,393 This is enough to judge you. 739 00:47:34,476 --> 00:47:37,271 -You made all this in such a short time. -Auntie Omakase #1… 740 00:47:38,355 --> 00:47:42,150 AUNTIE OMAKASE #1 SURVIVES 741 00:47:43,485 --> 00:47:45,487 Oh, the hanbok lady made it. 742 00:47:45,988 --> 00:47:46,822 Try this. 743 00:47:48,574 --> 00:47:51,702 It tastes different when you eat it like that. 744 00:47:53,829 --> 00:47:55,831 I should've kept this for last. You should've cooked slower. 745 00:47:55,914 --> 00:47:57,124 Thank you. 746 00:47:57,207 --> 00:47:59,501 -Congratulations. -Thank you. 747 00:48:03,005 --> 00:48:05,048 -Congratulations. -Thank you. 748 00:48:05,132 --> 00:48:06,216 Congratulations. 749 00:48:06,300 --> 00:48:07,926 I didn't know I'd make it. 750 00:48:08,010 --> 00:48:09,386 Wow, Auntie Omakase. 751 00:48:09,469 --> 00:48:11,388 -She's no joke. -Definitely. 752 00:48:11,471 --> 00:48:12,723 She must be really good 753 00:48:12,806 --> 00:48:15,267 for Mr. Paik to move her up with just a bite 754 00:48:15,350 --> 00:48:17,311 when he's tried so many good Korean foods. 755 00:48:17,394 --> 00:48:18,520 Yes? 756 00:48:18,604 --> 00:48:23,108 It's very difficult to make every component delicious 757 00:48:23,191 --> 00:48:27,112 so that everyone can enjoy it. 758 00:48:27,195 --> 00:48:31,658 It's especially difficult to make picky kids enjoy it. 759 00:48:31,742 --> 00:48:33,368 Right. They're the pickiest eaters. 760 00:48:33,452 --> 00:48:35,662 -I can imagine. -Yes. 761 00:48:35,746 --> 00:48:41,960 I just need to consult the other judge regarding some things about your dish, 762 00:48:42,044 --> 00:48:44,379 so I'm deferring my decision for now. 763 00:48:44,463 --> 00:48:45,422 I understand. 764 00:48:45,505 --> 00:48:47,341 MASTER OF SCHOOL MEALS DEFERRED 765 00:48:47,424 --> 00:48:51,219 She's someone who makes food for children out of love. 766 00:48:51,303 --> 00:48:54,473 I choked up a little because it was very moving. 767 00:48:54,556 --> 00:48:56,141 I deferred my decision on her 768 00:48:56,224 --> 00:49:01,021 because I was worried my sentimentality would affect my decision. 769 00:49:01,772 --> 00:49:04,066 I made dishes that kids would like. 770 00:49:04,149 --> 00:49:06,526 Do elementary school kids eat pork ssam? 771 00:49:06,610 --> 00:49:07,819 Yes, they like it. 772 00:49:07,903 --> 00:49:08,904 -Really? -Yes. 773 00:49:08,987 --> 00:49:10,614 You make it so that they like it. 774 00:49:20,290 --> 00:49:21,583 -Thank you. -Thank you. 775 00:49:21,667 --> 00:49:24,961 I want to root for her because her food is so humble. 776 00:49:25,045 --> 00:49:26,838 IF THERE AREN'T 20 SURVIVORS BY THE TIME ALL DISHES HAVE BEEN JUDGED, 777 00:49:26,922 --> 00:49:28,256 SURVIVORS WILL BE CHOSEN FROM THE DEFERRED CONTESTANTS 778 00:49:45,023 --> 00:49:48,860 I had no one to teach me, so I taught myself by reading books. 779 00:49:48,944 --> 00:49:50,654 But I wasn't sure if it was the right way. 780 00:50:07,129 --> 00:50:11,842 COMIC BOOK CHEF 781 00:50:13,635 --> 00:50:15,929 These are Oishinbo and Iron Wok Jan. 782 00:50:16,012 --> 00:50:17,681 -Yes, sir. -You read them all? 783 00:50:17,764 --> 00:50:19,307 More than I read textbooks. 784 00:50:19,391 --> 00:50:20,600 You're using a recipe from these? 785 00:50:20,684 --> 00:50:23,061 I'm making something inspired by those books. 786 00:50:23,145 --> 00:50:24,354 That's pretty cool. 787 00:50:24,438 --> 00:50:26,231 How did you get inspired by these? 788 00:50:26,314 --> 00:50:28,066 I used to own a comic book store with a friend. 789 00:50:28,150 --> 00:50:29,568 -A comic book store? -Yes. 790 00:50:29,651 --> 00:50:33,196 I first started cooking while selling tteokbokki there. 791 00:50:33,864 --> 00:50:37,868 I made the tteokbokki that appears on Cooking Master Boy, 792 00:50:37,951 --> 00:50:38,869 and people loved it. 793 00:50:38,952 --> 00:50:41,455 That's when I gained an interest in cooking. 794 00:50:41,538 --> 00:50:44,082 I drew a lot of inspiration from comic books. 795 00:50:44,166 --> 00:50:45,792 What's your dish called? 796 00:50:45,876 --> 00:50:48,837 It's called "Dongpo Pork From Oishinbo Volume 2, Page 25." 797 00:50:49,588 --> 00:50:50,839 That's the name? 798 00:50:51,923 --> 00:50:53,258 Then what's that called? 799 00:50:54,718 --> 00:50:57,053 It's called "Iron Wok Jan Volume 8, Page 23." 800 00:50:57,137 --> 00:50:58,263 You memorized it all. 801 00:50:58,346 --> 00:51:00,724 Are your dishes always named after pages of books? 802 00:51:00,807 --> 00:51:02,559 Yes, for now. 803 00:51:02,642 --> 00:51:03,727 What a fun idea. 804 00:51:03,810 --> 00:51:05,479 So no one has taught you how to cook? 805 00:51:05,562 --> 00:51:06,396 No. 806 00:51:06,980 --> 00:51:09,566 I've never taken cooking classes, 807 00:51:10,150 --> 00:51:11,902 nor have I learned from anyone. 808 00:51:11,985 --> 00:51:15,238 I just studied cooking from books. 809 00:51:15,322 --> 00:51:19,993 I came here to find out if what I'm making is actually good. 810 00:51:22,204 --> 00:51:24,498 Aren't there two Chinese cuisine chefs? 811 00:51:24,581 --> 00:51:25,540 Who's the other one? 812 00:51:32,631 --> 00:51:35,133 I didn't go to a prestigious culinary school 813 00:51:36,218 --> 00:51:39,012 or learn from a famous chef. 814 00:51:39,095 --> 00:51:41,306 I started from the bottom, 815 00:51:41,389 --> 00:51:43,642 so I had to work hard to get where I am. 816 00:51:43,725 --> 00:51:44,851 SELF-MADE CHEF 817 00:51:44,935 --> 00:51:47,270 I started food delivery 818 00:51:47,354 --> 00:51:50,524 in my first year of high school to make ends meet. 819 00:51:50,607 --> 00:51:53,819 And then I somehow started working with Chinese food 820 00:51:53,902 --> 00:51:56,905 and worked in several places and picked up tips here and there. 821 00:51:57,405 --> 00:52:01,493 I've been cooking, delivering, and even handing out flyers. 822 00:52:01,576 --> 00:52:04,037 That's how I got here today. 823 00:52:10,085 --> 00:52:13,338 -He's making a meatball. -Is he? 824 00:52:13,839 --> 00:52:15,340 With a whole onion? 825 00:52:18,718 --> 00:52:20,470 -It's so round. -Yeah. 826 00:52:20,554 --> 00:52:22,264 It's a perfect shape. 827 00:52:22,347 --> 00:52:24,140 How do you make meatballs like that? 828 00:52:29,354 --> 00:52:31,731 -Have you ever seen anything like that? -No. 829 00:52:31,815 --> 00:52:32,774 Me neither. 830 00:52:32,858 --> 00:52:34,234 Are you serious? 831 00:52:38,446 --> 00:52:39,906 This is an extraordinary sight. 832 00:52:39,990 --> 00:52:42,868 I just wanted to do something no one does. 833 00:52:42,951 --> 00:52:45,161 I've never seen anything like it. I look forward to it. 834 00:52:45,245 --> 00:52:46,496 Thank you. 835 00:52:46,580 --> 00:52:49,457 The dish to show off my skills is an eight-treasure meatball. 836 00:52:49,958 --> 00:52:53,753 It's a meatball with eight-treasures stir-fry inside. 837 00:52:53,837 --> 00:52:56,131 I first fry the onion that's covered in the meatball mixture 838 00:52:56,631 --> 00:53:00,760 and take it out once a strong coat is formed. 839 00:53:02,095 --> 00:53:03,555 Then I stir-fry the eight ingredients… 840 00:53:05,432 --> 00:53:06,266 and pour that in. 841 00:53:07,142 --> 00:53:09,561 I've never actually learned how to make this. 842 00:53:09,644 --> 00:53:12,105 I just read an article about it, 843 00:53:12,188 --> 00:53:14,524 and I knew right away what ingredients it had. 844 00:53:14,608 --> 00:53:16,026 So I took inspiration from that 845 00:53:17,110 --> 00:53:21,781 to make my own version of an eight-treasure meatball 846 00:53:21,865 --> 00:53:24,367 that's different from the original. 847 00:53:24,451 --> 00:53:25,911 This is what I have to show for. 848 00:53:27,662 --> 00:53:28,872 That's very clever. 849 00:53:31,791 --> 00:53:33,501 I think they'll find it interesting 850 00:53:33,585 --> 00:53:36,963 that a Chinese cuisine chef in Korea can make something like this. 851 00:53:37,047 --> 00:53:39,424 EIGHT-TREASURE MEATBALL 852 00:53:39,507 --> 00:53:44,638 You need to break it or crush it first before you dig in. 853 00:53:44,721 --> 00:53:46,389 Should I cut it for you? 854 00:53:46,473 --> 00:53:48,725 Yes, please. I don't know how to eat it. 855 00:53:55,440 --> 00:53:57,275 Here it is. 856 00:53:59,569 --> 00:54:00,737 Take the squid… 857 00:54:02,656 --> 00:54:06,534 the bok choy, and some of the meatball. 858 00:54:07,619 --> 00:54:09,245 That's how you eat it. 859 00:54:09,329 --> 00:54:10,455 -Here. -Okay. 860 00:54:11,665 --> 00:54:13,625 I wonder how he'll judge Chinese cuisine. 861 00:54:27,138 --> 00:54:28,139 Mushroom. 862 00:54:50,161 --> 00:54:52,622 -Look at his face. -He seems to like it. 863 00:54:57,836 --> 00:54:59,421 -Self-Made Chef. -Yes, sir. 864 00:55:09,723 --> 00:55:13,101 DONGPO PORK FROM OISHINBO VOLUME 2, PAGE 25 865 00:55:13,184 --> 00:55:16,980 CRAB SPRING ROLL FROM IRON WOK JAN VOLUME 8, PAGE 19 866 00:55:17,564 --> 00:55:21,860 There was no one to validate my skills as a true chef. 867 00:55:21,943 --> 00:55:25,363 But now that I'm here, I can have Mr. Paik do that for me. 868 00:55:25,447 --> 00:55:27,449 What's this on the top? 869 00:55:27,949 --> 00:55:30,243 I sprinkled some icing sugar. 870 00:55:31,453 --> 00:55:33,747 -What's this? -That's just dongpo pork. 871 00:55:35,999 --> 00:55:37,250 It looks neat. 872 00:55:37,333 --> 00:55:38,418 He made dongpo pork? 873 00:55:39,461 --> 00:55:40,670 Goodness, are you serious? 874 00:55:41,921 --> 00:55:43,965 Why is everyone cooking Chinese food? 875 00:56:11,034 --> 00:56:12,827 No one taught you how to cook, correct? 876 00:56:12,911 --> 00:56:13,745 That's right, sir. 877 00:56:20,794 --> 00:56:23,797 You can cut it with a knife and have it with the bok choy. 878 00:56:23,880 --> 00:56:26,091 -No, it should be cooked enough -Right. 879 00:56:26,674 --> 00:56:28,968 -so that I can cut through with a fork. -I see. 880 00:56:29,052 --> 00:56:30,386 Yes, of course. 881 00:56:37,102 --> 00:56:42,565 I've traveled all over China and tried all kinds of dongpo pork. 882 00:56:42,649 --> 00:56:44,400 It's not something that can be self-taught. 883 00:56:45,193 --> 00:56:46,277 You're self-taught, right? 884 00:56:46,361 --> 00:56:47,195 Yes, I am. 885 00:56:50,323 --> 00:56:51,950 -Self-Made Chef. -Yes, sir. 886 00:56:56,579 --> 00:56:58,540 -You've survived. -Thank you! 887 00:57:00,875 --> 00:57:02,168 Thank you! 888 00:57:06,381 --> 00:57:08,258 -It's delicious. -Thank you. 889 00:57:08,341 --> 00:57:09,467 It really is. 890 00:57:09,551 --> 00:57:11,886 It has a very unique flavor 891 00:57:11,970 --> 00:57:14,180 that only Chinese cuisine chefs in Korea can make 892 00:57:14,264 --> 00:57:16,766 that's different from authentic Chinese flavor. 893 00:57:16,850 --> 00:57:19,144 -Thank you. -That's the key here. 894 00:57:19,227 --> 00:57:21,479 Also, I think very importantly 895 00:57:21,563 --> 00:57:24,649 of the degree to which the bok choy is cooked, 896 00:57:24,732 --> 00:57:27,527 and you cooked it to perfection. 897 00:57:27,610 --> 00:57:28,611 Everything's great. 898 00:57:28,695 --> 00:57:29,529 Thank you. 899 00:57:29,612 --> 00:57:31,364 SELF-MADE CHEF SURVIVES 900 00:57:31,448 --> 00:57:32,991 He did great. 901 00:57:36,327 --> 00:57:37,704 Thank you. 902 00:57:37,787 --> 00:57:40,915 I think I'm going to cry. 903 00:57:40,999 --> 00:57:41,833 Let it out! 904 00:57:42,876 --> 00:57:45,044 -Just cry. -I shouldn't. 905 00:57:53,303 --> 00:57:54,304 You're self-taught, right? 906 00:57:54,387 --> 00:57:55,221 Yes, I am. 907 00:58:02,562 --> 00:58:03,771 You've survived. 908 00:58:04,397 --> 00:58:05,607 You've survived. 909 00:58:05,690 --> 00:58:08,151 How on earth did you teach yourself that? 910 00:58:09,277 --> 00:58:11,321 -You're really self-taught? -Yes. 911 00:58:12,238 --> 00:58:13,948 -Thank you. -Wow. 912 00:58:17,535 --> 00:58:18,369 Congratulations. 913 00:58:20,747 --> 00:58:23,750 COMIC BOOK CHEF SURVIVES 914 00:58:23,833 --> 00:58:25,668 -Who? -Comic Book Chef. 915 00:58:29,881 --> 00:58:31,508 -Did you make a Chinese dish? -Yes. 916 00:58:31,591 --> 00:58:33,801 -What kind? Dongpo pork? -Yes, that and spring rolls. 917 00:58:33,885 --> 00:58:34,844 4 CHINESE CUISINE CHEFS 918 00:58:34,928 --> 00:58:36,304 All that in under 100 minutes? 919 00:58:36,387 --> 00:58:37,347 -Look at that. -Yes. 920 00:58:37,430 --> 00:58:38,515 It's getting competitive. 921 00:58:38,598 --> 00:58:39,891 CHINESE CUISINE CHEF 922 00:58:39,974 --> 00:58:40,892 There are so many of them. 923 00:58:40,975 --> 00:58:43,061 CHINESE CUISINE CHEFS 924 00:58:43,144 --> 00:58:45,104 -It's crazy. -It'll be fun. 925 00:58:45,188 --> 00:58:48,191 I think I could take Chef Jung Ji-sun. 926 00:58:48,274 --> 00:58:50,235 I choose Chef Lu Chinglai. 927 00:58:52,028 --> 00:58:53,154 It's going to get ugly. 928 00:58:56,908 --> 00:58:59,285 WHO WILL BE THE CHAMPION OF CHINESE CUISINE? 929 00:59:04,958 --> 00:59:06,626 Nobody hates meat. 930 00:59:35,321 --> 00:59:36,864 SILVER SPOON COOKING YOUTUBER 931 00:59:40,868 --> 00:59:42,537 Perhaps my hopes were too high. 932 00:59:42,620 --> 00:59:44,038 SILVER SPOON ELIMINATED 933 00:59:46,165 --> 00:59:47,959 THE BUTCHER MEAT VENDOR 934 00:59:51,129 --> 00:59:52,922 The Butcher, you're eliminated. 935 00:59:54,632 --> 00:59:55,466 Thank you. 936 00:59:55,550 --> 00:59:56,759 You're eliminated. 937 00:59:57,468 --> 00:59:58,469 You're eliminated. 938 00:59:59,053 --> 01:00:00,763 I'm always confident. 939 01:00:00,847 --> 01:00:03,433 MEAT MASTER 940 01:00:27,707 --> 01:00:30,168 Look at those ribs. 941 01:00:30,251 --> 01:00:31,794 This Meat Master guy is a pro. 942 01:00:34,756 --> 01:00:36,007 He's cutting the bone. 943 01:00:38,009 --> 01:00:38,885 He's cutting the bone. 944 01:00:38,968 --> 01:00:40,511 -What's he making? -Short ribs. 945 01:00:40,595 --> 01:00:41,929 He's the Meat Master. 946 01:00:42,930 --> 01:00:48,936 People call me Meat Master because I love meat and cook it very well. 947 01:00:52,565 --> 01:00:53,650 ONION 948 01:00:54,692 --> 01:00:55,610 PEAR 949 01:00:55,693 --> 01:00:56,569 SUGAR 950 01:00:57,153 --> 01:00:59,197 SOY SAUCE 951 01:01:01,407 --> 01:01:04,369 -That looks like a sauce for galbi. -Galbi-jjim, right? 952 01:01:04,911 --> 01:01:07,163 -He's using a pressure cooker. -Right. 953 01:01:09,540 --> 01:01:14,170 I'm making galbi-jjim, but my reimagined version. 954 01:01:16,714 --> 01:01:19,258 I'm taking the French recipe of beef bourguignon… 955 01:01:19,342 --> 01:01:21,803 BEEF BOURGUIGNON: FRENCH BEEF STEW BRAISED IN RED WINE WITH VEGETABLES 956 01:01:24,305 --> 01:01:29,018 …and combining it with the Korean recipe of braised short ribs, galbi-jjim. 957 01:01:29,769 --> 01:01:31,062 This dish is called 958 01:01:31,562 --> 01:01:33,064 Galbuignon. 959 01:01:34,148 --> 01:01:35,942 The galbi-jjim looks very nice. 960 01:01:36,901 --> 01:01:39,445 I think the galbi-jjim has to be probably like 961 01:01:39,529 --> 01:01:40,988 really, really good, because 962 01:01:41,072 --> 01:01:43,408 -everybody knows how to make galbi-jjim. -Yeah. 963 01:01:43,491 --> 01:01:47,161 I mean, it is a special dish, but it's very hard to be a special dish 964 01:01:47,245 --> 01:01:49,956 to be in a competition like this. 965 01:01:59,841 --> 01:02:02,635 It certainly looks like a Western dish, 966 01:02:02,719 --> 01:02:04,554 but when you take a bite, 967 01:02:05,138 --> 01:02:07,056 you'll taste something familiar. 968 01:02:07,140 --> 01:02:10,852 That's what he made from the beef cuts? 969 01:02:10,935 --> 01:02:11,769 Yes. 970 01:02:12,270 --> 01:02:13,271 That's awesome. 971 01:02:14,105 --> 01:02:15,106 GALBUIGNON 972 01:02:15,189 --> 01:02:18,025 This is galbi-jjim with sweet pumpkin purée 973 01:02:18,109 --> 01:02:21,988 topped with stir-fried Brussels sprouts. 974 01:02:22,071 --> 01:02:23,781 I've prepared an entrée dish. 975 01:02:27,493 --> 01:02:28,828 Visually, it's amazing. 976 01:02:29,412 --> 01:02:30,246 Thank you. 977 01:02:34,375 --> 01:02:36,544 -It's not supposed to be soupy, is it? -No, sir. 978 01:03:14,373 --> 01:03:15,333 You've survived. 979 01:03:15,416 --> 01:03:16,417 I don't want to swallow this. 980 01:03:17,752 --> 01:03:19,504 It's so tender that I don't want to swallow it, 981 01:03:19,587 --> 01:03:21,839 but it just goes down my throat while I'm chewing. 982 01:03:21,923 --> 01:03:24,175 There's a slight hint of the meat's natural aroma 983 01:03:24,258 --> 01:03:25,843 mixed very well with the sauce. 984 01:03:27,595 --> 01:03:29,597 -Congratulations. It's delicious. -Thank you. 985 01:03:31,516 --> 01:03:34,685 -Wow, congratulations! -Let's go, Meat Master! 986 01:03:34,769 --> 01:03:37,355 MEAT MASTER SURVIVES 987 01:03:37,438 --> 01:03:38,731 You're a real master! 988 01:03:39,315 --> 01:03:41,442 -A meat master. -A total master. 989 01:03:41,943 --> 01:03:44,445 He is the embodiment of his title. 990 01:03:44,529 --> 01:03:47,365 That meat was so tender that I didn't even have to chew. 991 01:03:47,448 --> 01:03:49,867 Just what did he do to it? 992 01:03:54,205 --> 01:03:56,290 What's that? It looks like sashimi. 993 01:03:57,875 --> 01:04:00,461 Everyone around the world watching this 994 01:04:01,170 --> 01:04:03,089 might come to Korea just to try this dish. 995 01:04:03,172 --> 01:04:04,340 It's groundbreaking. 996 01:04:05,049 --> 01:04:06,467 It's something you've never seen before. 997 01:04:06,551 --> 01:04:07,552 CELEBRITIES' CHEF CHEF-OWNER OF "BUTO" 998 01:04:19,188 --> 01:04:21,148 He's using only vegetables. 999 01:04:21,732 --> 01:04:22,567 Vegetables. 1000 01:04:23,860 --> 01:04:25,403 Isn't that too simple? 1001 01:04:26,445 --> 01:04:27,989 There's nothing else. 1002 01:04:30,658 --> 01:04:32,785 When people see my ingredients, 1003 01:04:33,286 --> 01:04:35,663 they might be a bit doubtful. 1004 01:04:35,746 --> 01:04:38,875 They're all common ingredients like beetroots, avocados, 1005 01:04:38,958 --> 01:04:41,502 kohlrabis, Pyogo mushrooms, 1006 01:04:42,336 --> 01:04:43,504 lotus roots, and so on. 1007 01:04:43,588 --> 01:04:47,049 They're ingredients you can easily get from any grocery store. 1008 01:04:50,803 --> 01:04:52,972 Is that a Japanese dish? That's shiso. 1009 01:04:53,055 --> 01:04:54,265 Yes, shiso. 1010 01:04:54,849 --> 01:04:56,225 I think it is Japanese. 1011 01:05:01,188 --> 01:05:04,775 I thought that was abalone, but it's a vegetable. 1012 01:05:04,859 --> 01:05:06,193 Those are Pyogo mushrooms. 1013 01:05:06,277 --> 01:05:09,822 -He just put Pyogo mushrooms there. -So they're not abalones. 1014 01:05:09,906 --> 01:05:12,867 -I think he's only using vegetables. -Yes, looks like it. 1015 01:05:12,950 --> 01:05:15,453 Maybe he's cutting vegetables like sashimi. 1016 01:05:15,953 --> 01:05:20,917 My dish is vegetarian sashimi and vegetarian futomaki. 1017 01:05:22,168 --> 01:05:25,379 Everyone's using proteins such as meat and fish, 1018 01:05:25,463 --> 01:05:28,758 while I'm the only one going vegetarian. 1019 01:05:33,095 --> 01:05:37,850 The key to my dish is an illusion of taste. 1020 01:05:38,434 --> 01:05:45,191 You eat it, and somehow you taste tuna or abalone. 1021 01:05:45,274 --> 01:05:49,028 It's a dish that creates an illusion out of ordinary ingredients. 1022 01:05:50,988 --> 01:05:55,701 Vegetables are the most simple yet most complicated ingredients. 1023 01:05:55,785 --> 01:05:57,703 I have to boil them the way I want, 1024 01:05:57,787 --> 01:05:59,789 smoke them, 1025 01:05:59,872 --> 01:06:01,374 fry them, 1026 01:06:01,457 --> 01:06:02,750 and simmer them. 1027 01:06:02,833 --> 01:06:04,377 It requires a lot of attention to detail. 1028 01:06:05,127 --> 01:06:07,213 Time management is most important. 1029 01:06:07,296 --> 01:06:09,340 If one thing goes wrong, 1030 01:06:10,466 --> 01:06:12,343 then everything else gets affected. 1031 01:06:16,555 --> 01:06:20,768 Texture is going to be the key for the vegetables. 1032 01:06:20,851 --> 01:06:25,982 Chef Anh has been extremely particular about how well the vegetables are cooked, 1033 01:06:26,065 --> 01:06:27,316 so they need to be perfect. 1034 01:06:27,400 --> 01:06:29,110 To me, the most important factor in a dish 1035 01:06:29,819 --> 01:06:31,278 is how well the vegetables are cooked. 1036 01:06:31,362 --> 01:06:33,072 The degree to which the vegetables are cooked… 1037 01:06:33,155 --> 01:06:36,450 I think very importantly of the degree to which the bok choy is cooked. 1038 01:06:36,534 --> 01:06:39,286 He wants them to be cooked exactly the way he likes them. 1039 01:06:39,370 --> 01:06:42,289 -And what is that exactly? -I know Chef Anh 1040 01:06:42,373 --> 01:06:45,668 pays great attention to details. 1041 01:06:45,751 --> 01:06:47,420 I'm sure he'll approve of my dish. 1042 01:06:48,421 --> 01:06:49,505 I'm done. 1043 01:06:53,843 --> 01:06:56,345 I've been waiting for the vegan sushi. 1044 01:06:57,930 --> 01:07:02,018 If he got all the flavors right, 1045 01:07:02,685 --> 01:07:04,645 I'd pay to try that dish right now. 1046 01:07:10,401 --> 01:07:11,694 This… 1047 01:07:12,695 --> 01:07:14,488 looks like sashimi. 1048 01:07:15,156 --> 01:07:16,741 Kind of like tuna. 1049 01:07:16,824 --> 01:07:20,119 Yes, I've made vegetarian sashimi 1050 01:07:20,703 --> 01:07:23,706 and vegetarian futomaki. 1051 01:07:24,206 --> 01:07:25,958 There are a lot of components here. 1052 01:07:26,042 --> 01:07:29,045 Lotus root and gold kiwi pickled with schisandra, 1053 01:07:29,128 --> 01:07:32,089 Pyogo mushrooms boiled in sweet soy sauce, kohlrabi, 1054 01:07:33,090 --> 01:07:35,509 and lastly, smoked beetroot with avocado. 1055 01:07:35,593 --> 01:07:37,136 Those are the sashimi I prepared. 1056 01:07:37,219 --> 01:07:39,013 I suggest 1057 01:07:39,096 --> 01:07:41,515 -you try this first. -I'll start with that. 1058 01:07:41,599 --> 01:07:43,726 -You have to try this one too. -Okay. 1059 01:07:47,521 --> 01:07:49,398 That's the kiwi. 1060 01:07:54,487 --> 01:07:57,406 -Put on some wasabi, -Some wasabi too, yes. 1061 01:07:57,490 --> 01:08:00,117 wrap them in dried seaweed, and dip them in soy sauce. 1062 01:08:02,328 --> 01:08:03,996 -It's really like tuna. -Exactly. 1063 01:08:04,080 --> 01:08:05,372 Please close your eyes while you eat. 1064 01:08:05,456 --> 01:08:06,624 -Close my eyes? Okay. -Yes. 1065 01:08:17,927 --> 01:08:19,053 Look. 1066 01:08:19,136 --> 01:08:21,430 He paired cooked beetroot with avocado. 1067 01:08:21,514 --> 01:08:23,432 -Okay. -It makes sense 1068 01:08:23,516 --> 01:08:26,560 because beetroot isn't fatty like actual tuna. 1069 01:08:27,061 --> 01:08:28,354 That's very clever. 1070 01:08:29,814 --> 01:08:32,274 -Avocado has fat. -Right. 1071 01:09:08,394 --> 01:09:09,728 -Celebrities' Chef. -Yes, sir? 1072 01:11:10,057 --> 01:11:15,104 Subtitle translation by: Yenny Kang