1 00:00:07,632 --> 00:00:09,092 [dishes clinking] 2 00:00:10,635 --> 00:00:11,886 [chewing] 3 00:00:22,313 --> 00:00:23,982 [uneasy music playing] 4 00:00:29,070 --> 00:00:30,530 -I'll take one more bite. -Yes, Chef. 5 00:00:37,454 --> 00:00:40,623 [Goddess of Chinese Cuisine] He took a bite and then tilted his head. 6 00:00:40,707 --> 00:00:43,418 [sighs] So I figured I was doomed. 7 00:00:44,586 --> 00:00:46,254 What's that crunchiness I'm tasting? 8 00:00:46,337 --> 00:00:49,132 I've added some water chestnuts for extra crunchiness. 9 00:00:51,176 --> 00:00:52,093 Wow. 10 00:00:52,177 --> 00:00:53,511 She got a "wow!" A "wow!" 11 00:00:56,389 --> 00:00:57,348 So… 12 00:00:59,517 --> 00:01:01,394 -The dongpo rou inside. -[Goddess] Yes? 13 00:01:01,478 --> 00:01:03,438 -[Paik] The dongpo rou inside… -Yes? 14 00:01:09,819 --> 00:01:11,404 It retained its juicy quality. 15 00:01:11,488 --> 00:01:12,363 Yes. 16 00:01:13,823 --> 00:01:15,158 Just wow. 17 00:01:17,077 --> 00:01:17,994 You have passed. 18 00:01:18,078 --> 00:01:19,162 You've passed. 19 00:01:19,245 --> 00:01:20,455 Oh! Thank you so much. 20 00:01:20,538 --> 00:01:21,748 [Paik] You have survived. 21 00:01:21,831 --> 00:01:23,917 GODDESS OF CHINESE CUISINE SURVIVES 22 00:01:24,000 --> 00:01:26,169 -[Paik] Wow! -[White Spoons clapping] 23 00:01:27,378 --> 00:01:28,379 Ooh-hoo! 24 00:01:29,798 --> 00:01:32,050 -[whooping] -[Paik] Wow. 25 00:01:33,635 --> 00:01:34,803 Wow! 26 00:01:34,886 --> 00:01:36,805 When I'm going around looking for dumplings, 27 00:01:36,888 --> 00:01:40,058 I'm always hoping for one where the juices just come gushing out. 28 00:01:40,141 --> 00:01:43,520 These dongpo rou dumplings have far exceeded my expectations. 29 00:01:43,603 --> 00:01:45,605 As if the juices inside the dumpling weren't enough, 30 00:01:45,688 --> 00:01:47,941 there was also the juices from the dongpo rou, 31 00:01:48,024 --> 00:01:50,401 which mixed together for an explosion of flavor. 32 00:01:50,485 --> 00:01:52,529 And just like that, bam! She's in. 33 00:01:53,488 --> 00:01:56,699 -[Chinglai] Ooh-hoo! -[White Spoons clapping, whooping] 34 00:01:56,783 --> 00:01:59,536 [narrator] Goddess of Chinese Cuisine has survived. 35 00:01:59,619 --> 00:02:01,329 [contestants clapping, whooping] 36 00:02:02,330 --> 00:02:03,373 [gasps delightedly] 37 00:02:04,499 --> 00:02:05,458 [relieved sigh] 38 00:02:06,376 --> 00:02:08,419 -So she's the first contestant to make it? -Yeah. 39 00:02:08,503 --> 00:02:09,879 You've got this, Eun-young! 40 00:02:11,005 --> 00:02:12,674 I've got this! [giggles] 41 00:02:14,008 --> 00:02:15,135 [relieved sigh] 42 00:02:15,760 --> 00:02:16,845 [excited squealing] 43 00:02:17,554 --> 00:02:20,765 [Chinglai] They've got it on the screen. One out of 20 survivors. 44 00:02:23,768 --> 00:02:24,853 [exhales sharply] 45 00:02:25,562 --> 00:02:26,896 This is insane. 46 00:02:26,980 --> 00:02:28,106 [disbelieving giggle] 47 00:02:29,607 --> 00:02:30,567 [relieved sigh] 48 00:02:33,153 --> 00:02:35,029 -This guy right here… -Yeah. 49 00:02:35,613 --> 00:02:37,323 [Hyun-seok] He's showing some serious hustle. 50 00:02:37,407 --> 00:02:38,283 COOKING MANIAC 51 00:02:38,366 --> 00:02:40,743 -[Hyun-seok] He seems so relaxed. -[Ho-joon] Oh, you mean him? 52 00:02:40,827 --> 00:02:42,537 -Oh… -[Hyun-seok] He's the Cooking-- 53 00:02:42,620 --> 00:02:44,581 [Ho-joon] He's making a big show out of everything. 54 00:02:44,664 --> 00:02:47,167 [Hyun-seok] I'm not saying that's a good thing or a bad thing. 55 00:02:47,876 --> 00:02:51,796 That's just his way of doing things. If the food's good, it becomes his charm. 56 00:02:51,880 --> 00:02:54,757 But his flashiness is gonna look silly if the food's bad. 57 00:02:55,341 --> 00:02:57,427 -[sizzling] -[Ho-joon] He just tossed it in there. 58 00:02:57,510 --> 00:02:59,679 -The, uh, way he flourishes… -Right. 59 00:03:00,930 --> 00:03:02,891 He said he's been called a maniac a lot. 60 00:03:02,974 --> 00:03:04,767 Personally, I like maniacs. 61 00:03:04,851 --> 00:03:05,727 [tense music playing] 62 00:03:05,810 --> 00:03:08,271 [Maniac] I thought up my nickname in one second. 63 00:03:09,230 --> 00:03:11,900 I only become a maniac when I'm working, after all. 64 00:03:12,775 --> 00:03:15,069 I believe in going a little crazy when you're in the zone, 65 00:03:15,153 --> 00:03:16,905 so as to not leave any regrets. 66 00:03:17,739 --> 00:03:20,116 I'd much rather put the pedal to the metal 67 00:03:20,200 --> 00:03:21,701 than stand around worrying. 68 00:03:22,327 --> 00:03:23,953 All good chefs 69 00:03:24,037 --> 00:03:25,246 are a little crazy. 70 00:03:25,330 --> 00:03:26,372 I agree. 71 00:03:26,456 --> 00:03:28,583 If you're not at least a little crazy, the food suffers. 72 00:03:28,666 --> 00:03:31,294 -I'm gonna get a little crazy again. -[chuckles] 73 00:03:32,128 --> 00:03:36,049 [Maniac] I've prepared cod milt and curry butter sauce. 74 00:03:37,717 --> 00:03:40,637 Curry's my secret to giving it a little kick. Curry powder. 75 00:03:40,720 --> 00:03:43,473 The butter sauce by itself would taste a bit too heavy. 76 00:03:43,556 --> 00:03:45,558 Adding curry powder enhances the flavor 77 00:03:45,642 --> 00:03:47,477 and turns the sauce into a paste. 78 00:03:47,560 --> 00:03:50,730 My next dish is tilefish uroko-yaki. 79 00:03:51,231 --> 00:03:52,815 Uroko-yaki is a cooking technique 80 00:03:52,899 --> 00:03:54,901 where you fry the fish whole, scales and all, 81 00:03:54,984 --> 00:03:58,071 which results in a crispy surface, and a cooked but juicy interior. 82 00:03:58,154 --> 00:04:00,698 As for the sauce, I've prepared some saffron velouté. 83 00:04:00,782 --> 00:04:01,699 *SAFFRON A SPICE 84 00:04:01,783 --> 00:04:04,911 I've never once gotten a complaint after serving someone this dish. 85 00:04:04,994 --> 00:04:07,830 After this, they'll understand why I'm a maniac. 86 00:04:07,914 --> 00:04:10,208 -Allow me to explain the menu. -Go ahead. 87 00:04:10,291 --> 00:04:14,212 [Maniac] I've used some milt, which is best served during winter. 88 00:04:14,295 --> 00:04:16,547 In trying to decide which flavor to go with, 89 00:04:16,631 --> 00:04:19,634 I found out that adding curry gives it a wonderful scent, 90 00:04:19,717 --> 00:04:21,094 so that's what I went with. 91 00:04:21,594 --> 00:04:24,597 As for the tilefish, I've prepared it in an uroko-yaki style. 92 00:04:24,681 --> 00:04:26,516 The sauce on the bottom is saffron velouté, 93 00:04:26,599 --> 00:04:30,520 and I'm serving it with white asparagus, Romanesco broccoli, 94 00:04:30,603 --> 00:04:32,438 and topped it off with some trout eggs. 95 00:04:32,522 --> 00:04:33,815 [Anh] Trout eggs, huh? 96 00:04:35,441 --> 00:04:37,277 Which one should I begin with? 97 00:04:37,360 --> 00:04:41,823 I believe both dishes are kind of like me, since they leave a strong impression. 98 00:04:41,906 --> 00:04:45,952 But I personally would start out with this bad boy right here. 99 00:04:46,035 --> 00:04:47,161 Okay. All right, then. 100 00:04:53,293 --> 00:04:55,837 I'm sure this'll taste better with a good scoop of butter. 101 00:04:55,920 --> 00:04:57,505 [Maniac] Yeah, absolutely. 102 00:05:11,436 --> 00:05:13,187 [anxious music playing] 103 00:05:45,511 --> 00:05:46,846 [music builds] 104 00:05:46,929 --> 00:05:48,556 [music fades] 105 00:05:50,933 --> 00:05:54,020 So the thing I think is the most important is, hmm… 106 00:05:54,103 --> 00:05:55,855 how much the vegetables have been cooked. 107 00:05:55,938 --> 00:05:58,441 You've cooked them very well. It's delicious. 108 00:05:59,233 --> 00:06:01,527 Uh, as for the other factors here, 109 00:06:02,195 --> 00:06:05,740 the sauce is delicious and all, but… hmm. 110 00:06:06,866 --> 00:06:11,287 I do find the seasoning on the fish a bit lacking, though not by much. 111 00:06:11,371 --> 00:06:14,874 So I'll make my rounds and consider you a bit more before I make my decision. 112 00:06:14,957 --> 00:06:16,292 You're on hold for now. 113 00:06:16,376 --> 00:06:17,543 Yes. 114 00:06:17,627 --> 00:06:21,672 [Ho-joon] If he's gonna be that picky, I feel like no one's gonna make the cut. 115 00:06:22,173 --> 00:06:24,050 He's the grim reaper of seasoning. 116 00:06:24,133 --> 00:06:26,844 If you don't season your food right, you're as good as dead. 117 00:06:27,970 --> 00:06:29,555 Ugh, shit. 118 00:06:31,140 --> 00:06:34,185 Of all things, it was the sodium chloride. Salt. 119 00:06:34,936 --> 00:06:36,979 Salt, salt, the salt, it… 120 00:06:37,980 --> 00:06:41,109 See, that right there is how he managed to receive the three star. 121 00:06:41,692 --> 00:06:43,194 His tongue is built different. 122 00:06:43,277 --> 00:06:46,072 The butter curry sauce, it was just flawless. 123 00:06:46,155 --> 00:06:47,490 It was so delicious, 124 00:06:47,573 --> 00:06:49,909 so I thought to myself he would definitely end up passing. 125 00:06:49,992 --> 00:06:54,205 But when I tried his fish, I realized that it was a little under-seasoned. 126 00:06:54,288 --> 00:06:56,833 The thing is, it was only off by a little bit. 127 00:06:57,333 --> 00:07:01,212 I had a very clear set of standards for judging all the contestants. 128 00:07:02,088 --> 00:07:04,966 So I decided that he needed to be put on hold for now. 129 00:07:06,509 --> 00:07:09,220 Oh, the other judge is trying the dishes on hold. 130 00:07:09,303 --> 00:07:10,555 I guess they're swapping. 131 00:07:10,638 --> 00:07:14,058 THE OTHER JUDGE TASTES THE DISHES ON HOLD TO REACH THE FINAL DECISION 132 00:07:14,142 --> 00:07:15,893 [suspenseful music playing] 133 00:07:18,771 --> 00:07:19,605 Mm. 134 00:07:22,775 --> 00:07:23,818 [Maniac sighs] 135 00:07:28,156 --> 00:07:30,324 Ugh, this is killing me, seriously. 136 00:07:30,700 --> 00:07:35,163 IF THERE AREN'T 20 SURVIVORS BY THE TIME ALL DISHES HAVE BEEN TASTED, 137 00:07:35,246 --> 00:07:38,708 SURVIVORS WILL BE CHOSEN FROM THE CONTESTANTS ON HOLD 138 00:07:38,791 --> 00:07:42,503 Man, I really wanted to just go and take a seat at the table, I really did. 139 00:07:43,087 --> 00:07:44,380 Damn it. 140 00:07:44,964 --> 00:07:46,215 Come over here. 141 00:07:46,299 --> 00:07:47,467 Huh? Yeah? 142 00:07:47,550 --> 00:07:48,384 So many plates. 143 00:07:48,468 --> 00:07:50,803 Apparently, this contestant's working on a three-course meal. 144 00:07:50,887 --> 00:07:51,888 [Ju-sin] Whoa. 145 00:07:52,472 --> 00:07:54,974 [Joon-woo] And they prepared a lot too. I mean, four dishes? 146 00:07:55,057 --> 00:07:57,310 [Ho-joon] This person here prepared a full-course meal. 147 00:07:57,810 --> 00:07:59,937 [Seonkyoung] That contestant set up a buffet table. 148 00:08:00,021 --> 00:08:00,855 BUFFET GIRL 149 00:08:00,938 --> 00:08:04,066 None of them are preparing just one dish. They're all preparing multiple dishes. 150 00:08:04,150 --> 00:08:06,068 I think they're too proud to settle for one dish. 151 00:08:06,152 --> 00:08:07,361 UNDERESTIMATED 152 00:08:07,445 --> 00:08:09,655 [intriguing music playing] 153 00:08:11,240 --> 00:08:12,116 Hold on. 154 00:08:12,742 --> 00:08:15,036 That one over there, is that all he's doing? 155 00:08:16,412 --> 00:08:19,040 [Underestimated] Some might think I didn't go above and beyond. 156 00:08:19,123 --> 00:08:20,708 I decided to go with a simple dish. 157 00:08:20,791 --> 00:08:23,794 Everyone else looked like they were overcomplicating things. 158 00:08:24,378 --> 00:08:28,341 -Others are preparing five, six dishes. -I'd like to know what that tastes like. 159 00:08:28,424 --> 00:08:30,301 But they're sticking to their guns with just one. 160 00:08:30,384 --> 00:08:32,303 Some might say they're just being lazy. 161 00:08:32,386 --> 00:08:34,639 I'm guessing they'll either think that I've got guts, 162 00:08:34,722 --> 00:08:35,973 or that I'm not in this to win. 163 00:08:36,057 --> 00:08:38,267 I was confident as far as my dish was concerned. 164 00:08:38,351 --> 00:08:39,977 I guess they're confident. 165 00:08:40,061 --> 00:08:42,730 So when they go, "What's the name of your dish?" 166 00:08:42,813 --> 00:08:44,690 It's an aglio e olio. 167 00:08:44,774 --> 00:08:46,984 [Ho-joon] Whoa, what? Is he just grilling beef? 168 00:08:47,485 --> 00:08:48,402 Nothing else? 169 00:08:49,195 --> 00:08:51,864 A well-grilled cut of meat. That's it. 170 00:08:51,948 --> 00:08:53,533 [Hyun-seok] Underestimated? 171 00:08:54,575 --> 00:08:58,162 I guess he's a good chef whose food gets looked down on a lot by others. 172 00:08:58,246 --> 00:08:59,288 UNDERESTIMATED 173 00:08:59,372 --> 00:09:01,749 I've chosen the name Underestimated. 174 00:09:01,832 --> 00:09:04,085 I run a wine bar in Hannam-dong, 175 00:09:04,961 --> 00:09:07,213 and I've been cooking for about nine years. 176 00:09:07,296 --> 00:09:11,509 Because I was on a dating show in the past and people know me from that, 177 00:09:11,592 --> 00:09:13,761 I think some of them tend to doubt my food, 178 00:09:13,844 --> 00:09:15,346 or question the amount of time 179 00:09:15,429 --> 00:09:18,516 that I've fully committed to improving my cooking skills. 180 00:09:19,016 --> 00:09:21,602 I wanted to challenge the public's perception of me, 181 00:09:21,686 --> 00:09:24,981 which is why I'm participating with the title Underestimated. 182 00:09:25,064 --> 00:09:26,649 What kind of food have you prepared? 183 00:09:26,732 --> 00:09:29,735 I'm preparing a rump steak grilled over a charcoal fire. 184 00:09:29,819 --> 00:09:31,529 -Using Hanwoo beef. -Mm. 185 00:09:32,029 --> 00:09:35,408 -So no garnish, no sauce, just meat? -Yep. 186 00:09:35,491 --> 00:09:36,450 Correct. 187 00:09:36,534 --> 00:09:39,579 You're thinking, "I'm gonna let the meat, and the meat alone, do the talking"? 188 00:09:39,662 --> 00:09:41,372 -Yes, that's right. -[Ho-joon] Oh! 189 00:09:41,455 --> 00:09:42,832 Not even a garnish? 190 00:09:42,915 --> 00:09:44,917 He's putting all his eggs in one basket. 191 00:09:45,001 --> 00:09:47,003 That means he's confident in his skills. 192 00:09:47,086 --> 00:09:50,965 Thing is, I feel like you could have used the 100 minutes you've been given 193 00:09:51,048 --> 00:09:53,217 to show off some of your other skills as well. 194 00:09:53,301 --> 00:09:56,053 -Sure, I could've prepared another dish. -Mm-hmm? 195 00:09:56,137 --> 00:09:58,639 But I believe this is the best dish I can serve you 196 00:09:58,723 --> 00:10:00,558 within the 100-minute time limit. 197 00:10:00,641 --> 00:10:03,019 Okay, that's confident. I'll give you that. 198 00:10:03,102 --> 00:10:04,478 [tense music playing] 199 00:10:05,605 --> 00:10:08,441 I wanted to do something that anyone can do, 200 00:10:08,524 --> 00:10:10,568 but most rarely excel at. 201 00:10:12,903 --> 00:10:16,240 I'll be doing everything using a charcoal fire, and nothing else. 202 00:10:18,367 --> 00:10:20,995 It may look simple, but it's actually quite complicated. 203 00:10:21,912 --> 00:10:23,873 If the temperature's off by even a little bit, 204 00:10:25,124 --> 00:10:28,085 the meat will most likely end up tough and dry. 205 00:10:28,169 --> 00:10:31,714 I'm carefully heating the meat evenly using the charcoal, 206 00:10:32,840 --> 00:10:35,676 and whenever I think the surface has gotten too hot, 207 00:10:36,594 --> 00:10:39,722 I let it rest for a bit, then put it back on the charcoal, 208 00:10:41,057 --> 00:10:42,433 then let it rest again. 209 00:10:43,976 --> 00:10:47,688 I'll repeat that until the innermost parts of the meat are heated evenly. 210 00:10:48,648 --> 00:10:50,316 [cool music playing] 211 00:10:52,735 --> 00:10:56,155 [Ho-joon] Oh, he's smoking it. He's using the charcoal smoke for flavor. 212 00:11:00,951 --> 00:11:02,787 [Joon-woo giggles] It's standing up. 213 00:11:07,124 --> 00:11:09,168 -That one's intriguing. -Which one? 214 00:11:09,251 --> 00:11:11,921 -The meat one? -I wonder how they're gonna rate it. 215 00:11:12,004 --> 00:11:15,424 -I'm interested in the aglio e olio. -[Ji-hyung] Ah, me too. 216 00:11:15,508 --> 00:11:18,094 [Hidden Genius] I'm very confident in my aglio e olio. 217 00:11:18,594 --> 00:11:20,763 There's no telling how rich the flavor's gonna be. 218 00:11:20,846 --> 00:11:22,973 You can only hope it ends up tasting great. 219 00:11:23,808 --> 00:11:27,019 [Hidden Genius] It's a classic that tastes different in my hands. 220 00:11:27,103 --> 00:11:29,480 I've chosen the name Hidden Genius. 221 00:11:29,563 --> 00:11:31,065 My genius has yet to be seen. 222 00:11:32,358 --> 00:11:34,944 I make my aglio e olio a little differently. 223 00:11:35,027 --> 00:11:35,945 It's special. 224 00:11:36,779 --> 00:11:38,447 It all comes down to the noodles. 225 00:11:39,281 --> 00:11:40,783 I'm using linguine right now, 226 00:11:40,866 --> 00:11:43,536 which takes a bit longer to cook than you would think. 227 00:11:43,619 --> 00:11:45,287 Six to seven minutes, give or take, 228 00:11:45,371 --> 00:11:47,915 but I finish boiling mine within three minutes. 229 00:11:47,998 --> 00:11:49,500 Then I put them into a strainer, 230 00:11:49,583 --> 00:11:51,419 I oil them while the heat's still there, 231 00:11:51,502 --> 00:11:54,922 then lay them all out meticulously on an aluminum tray. 232 00:11:56,340 --> 00:11:57,675 Once they've cooled down, 233 00:11:57,758 --> 00:12:00,720 I put a lid on top to seal off the not fully-cooked noodles. 234 00:12:00,803 --> 00:12:03,431 They finish cooking in there over a long period of time, 235 00:12:03,514 --> 00:12:05,850 and the noodles are still al dente once they're cool. 236 00:12:07,017 --> 00:12:11,564 Cooking the noodles slowly like this allows them to be ideally textured. 237 00:12:11,647 --> 00:12:13,149 If you make pasta like this, 238 00:12:13,232 --> 00:12:16,569 it retains the al dente texture while not overcooking the noodles, 239 00:12:16,652 --> 00:12:18,112 so I've been sticking to this method. 240 00:12:18,195 --> 00:12:20,406 Those who try my dish often say 241 00:12:20,489 --> 00:12:23,451 they're tasting a proper aglio e olio for the first time. 242 00:12:24,493 --> 00:12:25,494 [music fades] 243 00:12:27,163 --> 00:12:28,497 [intriguing music playing] 244 00:12:32,042 --> 00:12:35,171 AGLIO E OLIO 245 00:12:38,507 --> 00:12:40,301 -[Anh sighs] -[music fades] 246 00:12:40,384 --> 00:12:42,720 -Wow, it's, uh, very simple. -Correct. 247 00:12:42,803 --> 00:12:46,724 Ooh-ooh-ooh! Okay, now this over here I need to see. 248 00:12:46,807 --> 00:12:48,726 [Young-suk] I'm curious as well. Let's go. 249 00:12:48,809 --> 00:12:50,227 [Jin-seon] Simple is best. 250 00:12:57,067 --> 00:12:58,110 [sighs nervously] 251 00:12:58,194 --> 00:12:59,987 [intriguing music playing] 252 00:13:07,828 --> 00:13:11,165 [Jin-seon] Wow, I've never seen anyone cook meat like that before. 253 00:13:11,248 --> 00:13:13,375 He's put it down here, put a lid on it, 254 00:13:13,459 --> 00:13:16,337 rested it, then put it back on the grill multiple times-- 255 00:13:16,420 --> 00:13:18,088 [Hyun-seok] I think he's smoking the meat, 256 00:13:18,172 --> 00:13:21,258 and preserving the smokiness as much as possible, something like that. 257 00:13:21,342 --> 00:13:23,010 It must be his signature method. 258 00:13:23,803 --> 00:13:28,224 [Seonkyoung] It looks like he's roasting the salt over charcoal right now. 259 00:13:28,307 --> 00:13:30,976 -But there's nothing else. -Yup, no sauce, no nothing. 260 00:13:31,060 --> 00:13:33,103 Just salt and oil. I guess that's it. 261 00:13:37,691 --> 00:13:41,445 [Joon-woo] But man, his resting process does seem to be very precise. 262 00:13:41,529 --> 00:13:44,240 -He's not even using a thermometer? -[Do-yun] Nope, no thermometer. 263 00:13:44,323 --> 00:13:47,701 -[Se-deuk] He's only using a pin. -[Joon-woo] Whoa, that's also badass. 264 00:13:48,994 --> 00:13:51,330 No thermometer, he's using a pin instead. 265 00:13:58,420 --> 00:14:00,172 I need to see this up close. 266 00:14:00,256 --> 00:14:01,882 Wait so that's all he's doing? 267 00:14:04,051 --> 00:14:05,803 [Jin-seon] Whoa, he's been cooking it forever, 268 00:14:05,886 --> 00:14:08,597 but the insides are just… looks beautiful, beautiful. 269 00:14:08,681 --> 00:14:10,850 [Hyun-seok] The color of the meat is perfect. 270 00:14:10,933 --> 00:14:12,268 What will the judge think? 271 00:14:16,313 --> 00:14:19,692 [Seung-min] He's letting everything ride on just salt. Now, that takes guts. 272 00:14:19,775 --> 00:14:21,610 Man, this Underestimated guy sure is confident. 273 00:14:21,694 --> 00:14:23,279 -[laughter] -[gasping] 274 00:14:23,362 --> 00:14:26,740 -[Kang-rok] Wow, he's already done. -[Fabrizio] Guess he's finished. 275 00:14:26,824 --> 00:14:28,075 [Hyun-seok] Whoa. 276 00:14:28,158 --> 00:14:31,537 -[Joseph] So, uh, beef and salt. -Meat. Salt. Period. 277 00:14:31,620 --> 00:14:33,289 -Very brave. [chuckles] -Mm. 278 00:14:35,791 --> 00:14:38,294 This must be the rump that you mentioned earlier. 279 00:14:38,377 --> 00:14:39,712 Yes, it's the rump. 280 00:14:40,462 --> 00:14:43,632 I flipped the meat multiple times over charcoal made of oak. 281 00:14:43,716 --> 00:14:46,343 I also kept basting it with oil and its own juices 282 00:14:46,427 --> 00:14:48,095 so as to keep it from going dry. 283 00:14:48,178 --> 00:14:50,848 I smoked the Maldon sea salt you see on the side 284 00:14:50,931 --> 00:14:52,224 that accompanies the steak. 285 00:14:52,308 --> 00:14:53,434 [Anh] I see. Okay. 286 00:14:53,517 --> 00:14:55,477 RUMP STEAK 287 00:14:55,561 --> 00:14:57,021 Are you satisfied with it? 288 00:14:57,104 --> 00:14:59,106 -I have no regrets. -[Anh] Hmm. 289 00:15:20,377 --> 00:15:21,420 [anxious music playing] 290 00:15:21,503 --> 00:15:24,548 He's basically trying to win over a Michelin three-star chef 291 00:15:24,632 --> 00:15:26,258 with nothing but a slab of meat. 292 00:15:27,301 --> 00:15:30,429 -If he passes, that would be insane. -[Ho-joon] Right? Yeah. 293 00:15:30,512 --> 00:15:32,848 [Underestimated] I wanted him to evaluate my food 294 00:15:32,932 --> 00:15:35,017 and tell me that I had what it takes to be a chef. 295 00:15:40,022 --> 00:15:42,107 -So… tell me. -Yes? 296 00:15:42,191 --> 00:15:46,153 What would the most perfect, flawless steak entail, in your own terms? 297 00:15:46,236 --> 00:15:50,240 I'd say it's a steak that's been cooked using the simplest of methods. 298 00:15:50,324 --> 00:15:54,703 Adding butter or herbs to the steak not only kills the meat's original flavor 299 00:15:54,787 --> 00:15:58,248 but it also doesn't quite click with my personal cooking methods. 300 00:15:58,332 --> 00:15:59,917 I think I get what you're saying. 301 00:16:02,044 --> 00:16:04,129 This rump is, uh… 302 00:16:07,758 --> 00:16:08,759 [sighs nervously] 303 00:16:10,719 --> 00:16:12,596 Please mix it well before you dig in. 304 00:16:19,603 --> 00:16:20,813 [sighs anxiously] 305 00:16:20,896 --> 00:16:23,732 -Still no survivors from this side. -Mm-hmm. 306 00:16:23,816 --> 00:16:26,485 -He's just that hard to please. -He's only eliminated people. 307 00:16:28,320 --> 00:16:29,780 It's like you said earlier on. 308 00:16:29,863 --> 00:16:31,824 -The noodles are different. -[Hidden Genius] Right. 309 00:16:31,907 --> 00:16:33,617 -[Anh] They feel different. -Yes, Chef. 310 00:16:45,087 --> 00:16:46,797 -[pensive music playing] -[slurps] 311 00:16:49,675 --> 00:16:51,385 [sighs nervously, clicks tongue] 312 00:17:04,690 --> 00:17:06,442 [contemplative breathing] 313 00:17:10,195 --> 00:17:11,321 [Anh] Aglio e olio 314 00:17:11,905 --> 00:17:12,865 is just… 315 00:17:13,532 --> 00:17:14,366 well-known. 316 00:17:14,450 --> 00:17:16,118 -Right. -Both to chefs and the public. 317 00:17:16,201 --> 00:17:17,870 We're no strangers to this dish. 318 00:17:17,953 --> 00:17:21,123 However, every aglio e olio, as simple as the dish may be, 319 00:17:21,206 --> 00:17:22,624 has its signature charm. 320 00:17:23,250 --> 00:17:25,002 You went to great lengths 321 00:17:25,085 --> 00:17:27,171 to really… accentuate that, 322 00:17:27,254 --> 00:17:29,506 starting with the way you cooked these noodles. 323 00:17:29,590 --> 00:17:30,466 Right. 324 00:17:33,469 --> 00:17:34,386 It's very delicious. 325 00:17:34,470 --> 00:17:36,013 -[Ho-joon] No way! -Thank you. 326 00:17:36,096 --> 00:17:37,473 -[Anh] Hidden Genius… -Yes? 327 00:17:38,599 --> 00:17:39,600 [sighs] 328 00:17:39,683 --> 00:17:41,894 Congratulations. You pass. 329 00:17:41,977 --> 00:17:43,062 -[Joon-woo] Wow. -Thank you! 330 00:17:43,145 --> 00:17:46,356 [Anh] You've survived. Sorry about that. Let me try this again. 331 00:17:46,440 --> 00:17:48,567 Hidden Genius, you have survived. 332 00:17:48,650 --> 00:17:50,652 -[shocked gasping] -[Hidden Genius] Thank you. 333 00:17:51,153 --> 00:17:53,155 [White Spoons cheering] 334 00:17:53,238 --> 00:17:54,948 [uplifting music playing] 335 00:17:58,202 --> 00:18:00,662 [narrator] Hidden Genius has survived. 336 00:18:00,746 --> 00:18:02,414 [White Spoons whooping] 337 00:18:04,625 --> 00:18:06,126 -[Jin-seon] Mad skills. -That's great. 338 00:18:06,210 --> 00:18:08,212 -[laughter] -[Hidden Genius] Phew! 339 00:18:08,295 --> 00:18:10,339 -Congratulations. -No way! 340 00:18:11,840 --> 00:18:15,094 Aglio e olio is actually one of the hardest dishes to make. 341 00:18:15,969 --> 00:18:19,431 I think that the best aglio e olio has to strike the perfect balance. 342 00:18:20,182 --> 00:18:21,683 Flawless balance. 343 00:18:21,767 --> 00:18:23,602 When you combine that with good fundamentals, 344 00:18:23,685 --> 00:18:24,686 and a signature touch… 345 00:18:24,770 --> 00:18:26,647 When I realized that he had leveraged 346 00:18:26,730 --> 00:18:29,942 the kind of knowledge and experience that he alone was privy to, 347 00:18:30,025 --> 00:18:32,945 I knew without a doubt I had to give him the pass. 348 00:18:34,238 --> 00:18:35,239 Wow! 349 00:18:36,156 --> 00:18:37,825 [Hidden Genius] Wow, no freaking way. 350 00:18:37,908 --> 00:18:40,869 -I can't believe this. -I'm so nervous. I can't believe it. 351 00:18:43,163 --> 00:18:45,749 [Hidden Genius exhales sharply] This is unbelievable. 352 00:18:47,000 --> 00:18:48,210 [music fades] 353 00:18:48,836 --> 00:18:50,796 This rump is, uh… 354 00:18:53,132 --> 00:18:55,592 for my standards, it hasn't been cooked that well. 355 00:18:55,676 --> 00:18:57,177 [tense music playing] 356 00:18:57,261 --> 00:18:58,137 I see. 357 00:18:58,220 --> 00:19:00,264 -[Ho-joon gasps] -[Joon-woo] Wait. Why though? 358 00:19:00,347 --> 00:19:02,224 The meat hasn't been cooked evenly. 359 00:19:02,307 --> 00:19:04,560 -It's not cooked in all of its parts. -Okay. 360 00:19:04,643 --> 00:19:07,146 [Anh] I believe it should've been rested for a bit longer, 361 00:19:07,229 --> 00:19:09,857 and I don't think the heat quite made it all the way into the meat. 362 00:19:09,940 --> 00:19:13,318 Sure, the characteristic taste of the meat here is great and all, 363 00:19:13,402 --> 00:19:17,489 but I do think your knowledge of what it takes to bring it out 364 00:19:17,573 --> 00:19:18,824 might be a bit lacking. 365 00:19:19,324 --> 00:19:22,161 Therefore, I'm afraid this is it for you, Underestimated. 366 00:19:22,244 --> 00:19:23,745 -[shocked gasping] -Understood. 367 00:19:23,829 --> 00:19:25,414 -Thank you for your hard work. -Thank you. 368 00:19:25,497 --> 00:19:27,374 -You have been eliminated. -[Ho-joon] Bummer. 369 00:19:27,457 --> 00:19:29,251 He wasn't quite up to the three-star standards. 370 00:19:29,334 --> 00:19:31,003 Man, would've been so cool if he made it. 371 00:19:31,086 --> 00:19:33,714 [Anh] With food, the possibilities are endless. 372 00:19:33,797 --> 00:19:35,924 Do try to keep an open mind. 373 00:19:36,008 --> 00:19:36,925 Thank you. 374 00:19:37,968 --> 00:19:40,929 [narrator] Underestimated has been eliminated. 375 00:19:44,600 --> 00:19:46,727 [Underestimated] I'm satisfied, and I have no regrets. 376 00:19:48,228 --> 00:19:51,190 I'm confident in my skills and know what I'm capable of. 377 00:19:51,815 --> 00:19:53,650 [Se-deuk] What's his highness working on? 378 00:19:55,068 --> 00:19:58,238 Apparently, he likes bibimbap so much that his name is "bibim." 379 00:19:58,322 --> 00:19:59,531 Are you serious? 380 00:19:59,615 --> 00:20:00,657 [regal music playing] 381 00:20:00,741 --> 00:20:04,828 [Jin-seon] His nickname is "King Bibim." So that's why he's wearing a dragon robe. 382 00:20:05,579 --> 00:20:06,955 KING BIBIM RUNS "BIBIM SORI" 383 00:20:07,039 --> 00:20:08,332 [King Bibim] Hello there! 384 00:20:08,415 --> 00:20:10,876 I'm the man who was born to mix the world, 385 00:20:10,959 --> 00:20:13,170 Jeonju's very own king of bibim, 386 00:20:13,253 --> 00:20:15,130 Yoo Bibim, that's me. 387 00:20:15,214 --> 00:20:16,256 Bibim! 388 00:20:22,095 --> 00:20:24,097 He's cooking on that cymbal-looking thing. 389 00:20:24,181 --> 00:20:25,682 [Joon-woo] I know, right? 390 00:20:25,766 --> 00:20:29,353 I honestly can't tell if he's actually cooking on a cymbal for real 391 00:20:29,436 --> 00:20:30,354 or if it's for show 392 00:20:30,437 --> 00:20:32,731 [Seung-min] That's a cymbal. It's got a hole in the middle. 393 00:20:32,814 --> 00:20:36,735 -[Ho-joon] He's, uh, doing something. -[Seung-min] He seems to be writing. 394 00:20:37,903 --> 00:20:40,280 -[Edward] What is he making? [laughs] -[Se-deuk] King. 395 00:20:40,364 --> 00:20:42,366 -Is he cooking for a king? -King. 396 00:20:42,449 --> 00:20:44,243 A feast for a king. 397 00:20:44,326 --> 00:20:45,994 He's the master of bibimbap. 398 00:20:46,078 --> 00:20:47,079 -Oh yeah? -Yeah. 399 00:20:47,162 --> 00:20:48,247 -Oh. -[music fades] 400 00:20:53,418 --> 00:20:55,671 It's the real bibimbap. The real deal. 401 00:20:56,338 --> 00:20:58,048 "Bibim" in Bibimglyphics. 402 00:20:58,131 --> 00:20:59,299 It's one of a kind. 403 00:20:59,383 --> 00:21:01,093 -You can't find this anywhere else. -"Bibim"? 404 00:21:01,176 --> 00:21:02,177 [King Bibim] Yup, "bibim." 405 00:21:02,261 --> 00:21:04,805 -[Paik] English, B-I-B-I. -[King Bibim] "Bim." "Bibim," yep. 406 00:21:05,597 --> 00:21:08,308 -Isn't that an "ieung" though? -Bibimglyphics, "mieum, mieum." 407 00:21:08,809 --> 00:21:11,895 The bottom consonants are in Korean. So are the vowels. 408 00:21:11,979 --> 00:21:14,690 So what you've done here is mix English with Korean? 409 00:21:14,773 --> 00:21:17,401 -I even got these characters patented. -You really got them patented? 410 00:21:17,484 --> 00:21:20,028 -I did. It's a universal writing system. -Are you pulling my leg? 411 00:21:20,112 --> 00:21:22,364 -No! -Isn't that a cymbal? 412 00:21:22,447 --> 00:21:24,116 Oh, the cymbal is the same deal. 413 00:21:24,199 --> 00:21:26,660 It's a bibimbap plate where all the magic happens. 414 00:21:26,743 --> 00:21:28,328 -D'you clean it properly? -Same material. 415 00:21:28,412 --> 00:21:30,831 Of course, always! Dozens, hundreds of times! 416 00:21:33,917 --> 00:21:37,587 [Genius Restaurateur] Why did Mr. Bibim decide to show up today of all days? 417 00:21:38,922 --> 00:21:41,341 I'm making bibimbap as well. [sighs] 418 00:21:44,636 --> 00:21:48,223 That man has dedicated his entire life to bibimbap. 419 00:21:48,307 --> 00:21:51,476 He's been making them for a really long time 420 00:21:51,560 --> 00:21:54,187 I was worried I would pale in comparison 421 00:21:54,271 --> 00:21:56,189 since I was also making bibimbap. 422 00:21:56,273 --> 00:21:57,399 [laughs] 423 00:21:57,482 --> 00:21:58,358 [music fades] 424 00:21:58,442 --> 00:21:59,443 [sighs] 425 00:22:03,322 --> 00:22:05,449 What's this? Are they diced clams? 426 00:22:05,532 --> 00:22:07,993 [Genius Restaurateur] Diced clams and diced shrimp for the base. 427 00:22:08,076 --> 00:22:10,370 I'm using them to season the wild vegetables, 428 00:22:10,454 --> 00:22:12,122 and will be stir-frying them. 429 00:22:12,205 --> 00:22:15,584 This is the base. I'm making it in the Tongyeong style. 430 00:22:15,667 --> 00:22:17,627 Did you learn this from someone? 431 00:22:17,711 --> 00:22:19,004 So I tried this in Tongyeong. 432 00:22:19,087 --> 00:22:21,548 It was the first time I'd ever seen white bibimbap. 433 00:22:21,631 --> 00:22:24,176 It was so delicious, I went back just to learn-- 434 00:22:24,259 --> 00:22:26,386 Genius restaurateur indeed. You have a lot of knowledge. 435 00:22:26,470 --> 00:22:29,973 -Thank you -Wow, you're really quick on your feet. 436 00:22:30,057 --> 00:22:31,808 [Genius Restaurateur chuckles] 437 00:22:31,892 --> 00:22:35,687 I'm the kind of person who cooks based on their memory and experiences. 438 00:22:35,771 --> 00:22:37,898 I found that in Tongyeong, they eat white bibimbap. 439 00:22:37,981 --> 00:22:41,610 At first, I thought, "How do you eat this without any gochujang?" 440 00:22:44,154 --> 00:22:47,407 Tongyeong's a coastal city with an abundance of seafood. 441 00:22:48,492 --> 00:22:50,410 They stir-fry their seafood in sesame oil, 442 00:22:51,620 --> 00:22:53,705 and use that instead of gochujang. 443 00:22:54,623 --> 00:22:58,627 And since it's a seafood-based seasoning, it's got great umami as well. 444 00:22:59,795 --> 00:23:02,381 Oh, so you're reducing it, then using that to-- 445 00:23:02,464 --> 00:23:05,967 -I'll use this to season the dish. Yeah. -[Paik] You use that as seasoning? 446 00:23:06,051 --> 00:23:07,219 [Paik] Ooh! 447 00:23:07,302 --> 00:23:10,013 [Genius Restaurateur] Nine seasoned wild veggies go into the dish. 448 00:23:10,097 --> 00:23:13,100 I'll be mixing and stir-frying them with the seafood base. 449 00:23:13,767 --> 00:23:16,269 MUNG BEAN SPROUTS 450 00:23:19,231 --> 00:23:21,525 [Genius Restaurateur] With Tongyeong-style bibimbap, 451 00:23:21,608 --> 00:23:24,361 you have to eat it with soup that's been reduced quite a bit. 452 00:23:24,444 --> 00:23:26,196 That's why I'm making a fish stew. 453 00:23:26,279 --> 00:23:27,489 You mix the stew in 454 00:23:27,572 --> 00:23:30,867 as you would normally do with the tofu from a soybean paste soup. 455 00:23:30,951 --> 00:23:34,871 But I wasn't sure as to what King Bibim would be making. 456 00:23:35,539 --> 00:23:36,665 [epic music playing] 457 00:23:36,748 --> 00:23:38,500 [King Bibim] This is a one-of-a-kind bibimbap, 458 00:23:38,583 --> 00:23:41,378 with nothing else like it in the entire world. 459 00:23:41,461 --> 00:23:44,506 Since it's a true bibimbap, made with bibimglyphics, 460 00:23:45,132 --> 00:23:47,008 I'm sure he's going to be impressed. 461 00:23:47,092 --> 00:23:49,594 If he's got an eye for the value of bibim, that is. 462 00:23:50,512 --> 00:23:53,056 I think the colors are gonna be quite different. 463 00:23:53,140 --> 00:23:54,891 He's making a Jeolla-style dish, 464 00:23:54,975 --> 00:23:58,353 while I'm making a variant that's unique to seaside towns in Gyeongsang. 465 00:23:58,437 --> 00:24:00,272 The food needs to move me. 466 00:24:00,355 --> 00:24:03,692 And whenever I try my dishes, they make me go, "Man, I'm a great cook." 467 00:24:04,276 --> 00:24:07,404 Bibimbap's the only thing he ever thinks about. 468 00:24:07,487 --> 00:24:08,447 [chuckling] 469 00:24:08,530 --> 00:24:11,533 But I'm staking my life on this. I'm ready. 470 00:24:11,616 --> 00:24:12,868 -[music building] -[dings] 471 00:24:13,577 --> 00:24:14,578 [dings] 472 00:24:16,830 --> 00:24:18,206 [nervous sigh] 473 00:24:22,544 --> 00:24:24,129 [music fades] 474 00:24:27,424 --> 00:24:28,717 REAL BIBIMBAP 475 00:24:28,800 --> 00:24:30,010 [King Bibim] It's complicated. 476 00:24:30,093 --> 00:24:31,845 You're not supposed to just eat it. 477 00:24:31,928 --> 00:24:34,181 It's supposed to be a mix of music and food. 478 00:24:34,264 --> 00:24:35,682 -Wait. So we're not done yet? -Here. 479 00:24:38,977 --> 00:24:42,397 -[Paik] I can't just eat it like this? -No. Now, if you would hold this. 480 00:24:42,481 --> 00:24:45,066 Think of your chopsticks as a conductor's baton. 481 00:24:45,150 --> 00:24:48,445 I'll start. Once I go "start mixing," you can start mixing to the music. 482 00:24:48,528 --> 00:24:49,362 Oh, okay. 483 00:24:50,864 --> 00:24:52,657 [rhythmic drumming] 484 00:24:56,369 --> 00:24:57,621 [drumming continues] 485 00:25:06,671 --> 00:25:07,547 Now then! 486 00:25:08,381 --> 00:25:09,299 -Next… -Whoo! 487 00:25:09,382 --> 00:25:10,759 [cheering] 488 00:25:10,842 --> 00:25:13,053 The lyrics are "bibim, bibim." 489 00:25:13,136 --> 00:25:14,930 -You just need to keep saying "bibim." -Oh. 490 00:25:15,013 --> 00:25:18,475 So you just need to keep mixing it. One, two, three, four. 491 00:25:18,558 --> 00:25:21,353 -♪ Bibim, bi-bi-bim ♪ -[Paik] ♪ Bibim, bibim ♪ 492 00:25:21,436 --> 00:25:24,564 -♪ Bibim, bibim ♪ -[King Bibim] ♪ Bi-bi-bim, bi-bi-bim ♪ 493 00:25:24,648 --> 00:25:26,107 -♪ Bibim ♪ -♪ Bi-bi, bi… ♪ 494 00:25:26,191 --> 00:25:27,025 Mix it! 495 00:25:27,108 --> 00:25:28,527 -♪ Bi-bi, bi-bi ♪ -♪ Bibim ♪ 496 00:25:28,610 --> 00:25:31,446 -♪ Bi, bi, bi, bi-bi-bi ♪ -♪ Bibim, bibim ♪ 497 00:25:31,530 --> 00:25:32,822 -Mix with more passion! -Oh, okay. 498 00:25:32,906 --> 00:25:34,991 -Let me really know that you're mixing it! -Right. 499 00:25:35,075 --> 00:25:36,618 [King Bibim] We're going global! 500 00:25:36,701 --> 00:25:38,870 ♪ Bi, bi, bi-bi-bi ♪ 501 00:25:38,954 --> 00:25:42,707 -♪ Bi, bi, bi, bi-bi-bi ♪ -♪ Bi, bi, bi-bi ♪ [chuckles] 502 00:25:42,791 --> 00:25:45,502 -[King Bibim] ♪ Bi, bi, bi, bi-bi-bi ♪ -♪ Bi, bi, bi-bi-bi ♪ 503 00:25:45,585 --> 00:25:48,588 ♪ Bi, bi-bi-bi-bi, bi, bi-bi-bi ♪ 504 00:25:48,672 --> 00:25:50,423 -One, two, three, four! -[Paik] Here we go. 505 00:25:50,507 --> 00:25:52,634 -One, two, three, four, and done! -♪ Bi! ♪ 506 00:25:52,717 --> 00:25:54,261 -Do I stop now? -Yep, you're all set. 507 00:25:54,344 --> 00:25:56,513 [Paik] Man, that song really stays with you. 508 00:25:56,596 --> 00:25:58,014 [King Bibim] The music is important. 509 00:26:12,112 --> 00:26:13,196 You have been eliminated. 510 00:26:13,280 --> 00:26:14,614 [laughter] 511 00:26:15,532 --> 00:26:17,325 -[Paik] Way too salty! -[gasps] 512 00:26:18,326 --> 00:26:19,661 I need some coffee. 513 00:26:19,744 --> 00:26:20,787 How embarrassing. 514 00:26:21,288 --> 00:26:22,831 This is so salty! 515 00:26:22,914 --> 00:26:24,624 You've seasoned this way too much. 516 00:26:25,166 --> 00:26:27,460 We got a little too carried away while mixing. 517 00:26:28,378 --> 00:26:30,880 Maybe if you'd written the B-I-B-I a bit bigger… 518 00:26:31,673 --> 00:26:33,466 But you're a really cool guy for doing this. 519 00:26:33,550 --> 00:26:35,677 -Oh, thank you. -Korea's national dish. 520 00:26:36,177 --> 00:26:38,054 -Thank you. -I really respect what you're doing. 521 00:26:38,138 --> 00:26:39,472 Thank you so much. 522 00:26:44,227 --> 00:26:45,770 That's it for his highness. 523 00:26:46,479 --> 00:26:48,398 [Se-deuk] The king has been dethroned. 524 00:26:53,194 --> 00:26:54,029 [music fades] 525 00:26:55,447 --> 00:26:57,324 -It's pretty. -[Genius Restaurateur] Thank you. 526 00:26:57,407 --> 00:26:59,909 [Paik] It makes me wanna grab my chopsticks and spoon right away. 527 00:26:59,993 --> 00:27:01,786 [intriguing music playing] 528 00:27:07,334 --> 00:27:10,086 [Genius Restaurateur] Take a spoon of tofu and eat it with the soup. 529 00:27:11,963 --> 00:27:14,382 -And crush it like this? -Yes. Please crush it and mix it. 530 00:27:14,466 --> 00:27:16,801 -Feel free to add some soup as well. -Really? 531 00:27:24,768 --> 00:27:26,269 It'll be a little soupy, 532 00:27:26,353 --> 00:27:29,105 like how they serve it in Gyeongsang for memorial service meals. 533 00:27:34,486 --> 00:27:35,779 [music building] 534 00:27:37,030 --> 00:27:38,031 [music fades] 535 00:27:38,907 --> 00:27:40,867 [intriguing music resumes] 536 00:27:51,044 --> 00:27:54,673 [Genius Restaurateur] He ate it and went, "This is…" and then just paused. 537 00:27:58,885 --> 00:28:00,011 -[music fades] -I mean… 538 00:28:01,304 --> 00:28:02,222 I mean… 539 00:28:03,515 --> 00:28:04,641 How did someone so young 540 00:28:04,724 --> 00:28:07,102 make food that tastes like it was made by a grandmother? 541 00:28:11,147 --> 00:28:13,149 There's not much that needs saying. 542 00:28:13,233 --> 00:28:14,317 You have survived. 543 00:28:14,401 --> 00:28:17,237 [gasps] Oh my goodness. Thank you! 544 00:28:17,320 --> 00:28:19,989 [narrator] Genius Restaurateur has survived. 545 00:28:20,073 --> 00:28:21,449 Thank you so much 546 00:28:21,533 --> 00:28:22,784 [Paik] It was 547 00:28:22,867 --> 00:28:26,371 the kind of flavor that made long-lost memories come flooding back. 548 00:28:27,163 --> 00:28:30,125 The fact that she incorporated the regional masters' methods 549 00:28:30,208 --> 00:28:33,169 of using a seafood base infused with soy sauce… 550 00:28:33,878 --> 00:28:36,715 I mean, sure, it's important to recreate a dish that's fading away, 551 00:28:36,798 --> 00:28:39,968 but what I really loved about it was that she had recreated it so deliciously. 552 00:28:40,051 --> 00:28:42,387 I was grateful. Truly, it was delicious. 553 00:28:43,179 --> 00:28:47,976 The memories of all the time that I spent in that restaurant by the sea 554 00:28:48,059 --> 00:28:49,811 flashed through my mind. 555 00:28:49,894 --> 00:28:52,063 I almost teared up a bit, seriously. 556 00:28:52,147 --> 00:28:53,356 [music fades] 557 00:28:53,440 --> 00:28:55,316 [Side Dish Chef] I've prepared three dishes. 558 00:28:55,400 --> 00:28:57,277 Mixed grain rice with perilla seaweed soup, 559 00:28:57,360 --> 00:28:59,571 braised Spanish mackerel, and seasoned wild vegetables. 560 00:28:59,654 --> 00:29:01,614 I may be serving restaurant-level food, 561 00:29:01,698 --> 00:29:03,658 but I made it a hearty meal with a homemade touch. 562 00:29:03,742 --> 00:29:04,993 [anxious music playing] 563 00:29:09,080 --> 00:29:12,792 There's an elegant, nuanced flavor here that may be lost on the general public. 564 00:29:12,876 --> 00:29:14,127 Side Dish Chef, 565 00:29:14,210 --> 00:29:15,295 you pass. 566 00:29:15,378 --> 00:29:16,421 Thank you so much. 567 00:29:19,007 --> 00:29:21,551 -[narrator] Side Dish Chef, you survived. -[both] Congratulations! 568 00:29:21,634 --> 00:29:23,928 -I knew from his reaction you would. -You flatter me. 569 00:29:24,512 --> 00:29:26,765 [Yeong Chicken] I run a wood-fire whole chicken restaurant 570 00:29:26,848 --> 00:29:28,308 called "Namyeong Chicken." 571 00:29:28,391 --> 00:29:29,768 YEONG CHICKEN 572 00:29:29,851 --> 00:29:31,686 I mostly cook using chicken, 573 00:29:31,770 --> 00:29:33,688 so I've created a menu with a focus on chicken. 574 00:29:33,772 --> 00:29:36,232 Here you can see the breast, the tenderloin, and the fascia. 575 00:29:36,316 --> 00:29:37,317 These are the drumsticks, 576 00:29:37,400 --> 00:29:40,487 and the first cut you'll be having is this fella over here, the hind portion. 577 00:29:40,570 --> 00:29:43,823 I've grilled it after seasoning it with sake and glasswort salt. 578 00:29:49,120 --> 00:29:50,163 This is delicious. 579 00:29:50,246 --> 00:29:51,289 You have survived. 580 00:29:51,372 --> 00:29:52,290 Thank you. 581 00:29:52,373 --> 00:29:53,750 YEONG CHICKEN SURVIVES 582 00:29:54,876 --> 00:29:56,002 [narrator] You've survived. 583 00:29:56,085 --> 00:29:58,546 Great work out there! Stellar performance as expected! 584 00:29:59,214 --> 00:30:00,048 [bell dings] 585 00:30:00,131 --> 00:30:01,090 CHEF-OWNER OF "EDAMAME" 586 00:30:01,174 --> 00:30:03,593 I'm sure you've all heard about Agwi of Gyeongsang, 587 00:30:03,676 --> 00:30:04,844 Jjakgwi of Jeolla, 588 00:30:04,928 --> 00:30:07,388 and me, God of Seasoning, of Namyeong-dong, Seoul. 589 00:30:07,472 --> 00:30:09,766 GOD OF SEASONING 590 00:30:09,849 --> 00:30:12,602 I season my food so well that some find it spooky. 591 00:30:13,144 --> 00:30:14,729 I'm making mapo tofu. 592 00:30:16,064 --> 00:30:18,399 Not too salty, and not too sweet. 593 00:30:18,983 --> 00:30:20,902 I'm good at keeping a nice balance. 594 00:30:20,985 --> 00:30:21,986 GOLDEN-RATIO MAPO TOFU 595 00:30:28,451 --> 00:30:29,828 [music fades] 596 00:30:35,458 --> 00:30:37,168 Pass. The God of Seasoning indeed. 597 00:30:37,252 --> 00:30:39,963 You've seasoned this perfectly. It's uncanny. 598 00:30:40,046 --> 00:30:41,798 Yeah, congratulations! 599 00:30:41,881 --> 00:30:43,258 [White Spoons clapping] 600 00:30:45,051 --> 00:30:47,262 -[narrator] God of Seasoning survived. -Great job. 601 00:30:47,345 --> 00:30:49,138 -I did it! -[chuckling] 602 00:30:49,806 --> 00:30:52,100 [narrator] God of Seasoning has survived. 603 00:30:52,684 --> 00:30:55,061 [appreciative gasping, clapping in distance] 604 00:30:58,064 --> 00:30:59,691 [tense music playing] 605 00:31:04,529 --> 00:31:07,031 [man 1] When chef Anh Sung-jae was introduced as the judge, 606 00:31:07,115 --> 00:31:10,076 I honestly thought I was going to get eliminated. [chuckles] 607 00:31:10,159 --> 00:31:12,745 I know his personality all too well, after all. I… 608 00:31:12,829 --> 00:31:13,663 [chuckles] 609 00:31:14,747 --> 00:31:16,040 [Anh] Ah, One Two Three. 610 00:31:17,458 --> 00:31:18,459 ONE TWO THREE 611 00:31:18,543 --> 00:31:19,669 Nice to see you, Chef. 612 00:31:19,752 --> 00:31:22,213 -We've met before. [chuckles] -Right, yes we have. 613 00:31:23,214 --> 00:31:25,508 So, what does One Two Three mean? 614 00:31:25,592 --> 00:31:28,761 I'm embarrassed but… they represent the Michelin stars. 615 00:31:28,845 --> 00:31:30,930 -Oh, Michelin, okay. -Though I still have a ways to go. 616 00:31:31,514 --> 00:31:34,893 So, uh, is my restaurant included in the One Two Three? 617 00:31:35,894 --> 00:31:38,771 -Well… [chuckles] …yeah, of course it is. -[Anh] Hey. 618 00:31:38,855 --> 00:31:39,814 Try to relax 619 00:31:39,898 --> 00:31:40,857 Yes, Chef. 620 00:31:40,940 --> 00:31:43,943 -Don't worry. We're not at Mosu right now. -Right. 621 00:31:44,527 --> 00:31:47,614 I used to work at a restaurant named Mosu three years ago. 622 00:31:47,697 --> 00:31:49,490 He was my chef in charge back then. 623 00:31:50,408 --> 00:31:53,119 We used to work in close proximity like this all the time. 624 00:31:53,202 --> 00:31:55,955 -[President of K-Chicken] Two judges. -[One Two Three] There's two? 625 00:31:56,039 --> 00:31:58,666 -Who is it? It's chef Anh Sung-jae. -Are you kidding? 626 00:31:58,750 --> 00:31:59,584 [cheering] 627 00:32:01,002 --> 00:32:02,754 I'm in trouble. I used to work with him. 628 00:32:03,338 --> 00:32:04,672 Oh man, I'm in trouble. 629 00:32:06,007 --> 00:32:07,967 I'm even more nervous now. What am I gonna do? 630 00:32:08,051 --> 00:32:11,721 I wish it was someone else. I really need to do well, now he's here. 631 00:32:11,804 --> 00:32:15,934 I'm sure he's gonna be a harsh critic, so my focus is on not making any mistakes, 632 00:32:16,017 --> 00:32:19,604 and just making warm, delicious food to the best of my abilities. 633 00:32:19,687 --> 00:32:20,813 [music fades] 634 00:32:25,735 --> 00:32:29,572 [Seonkyoung] Apparently, this contestant used to work for Chef Anh. Triple Star. 635 00:32:29,656 --> 00:32:32,617 [Hyun-seok] So he's the one that used to work at Mosu, huh? 636 00:32:32,700 --> 00:32:33,576 TRIPLE STAR 637 00:32:33,660 --> 00:32:35,203 [Triple Star] I went with "Triple Star," 638 00:32:35,286 --> 00:32:38,790 since I've worked at three different three-Michelin-star restaurants. 639 00:32:38,873 --> 00:32:42,877 I have experience working at Benu and Atelier Crenn in the US, 640 00:32:42,961 --> 00:32:44,253 and Mosu in Korea. 641 00:32:44,337 --> 00:32:47,840 That makes three three-star restaurants, which is why I went with this name. 642 00:32:47,924 --> 00:32:50,009 -So you know Chef Anh personally? -I do. 643 00:32:50,093 --> 00:32:51,636 Then you should've let him evaluate you. 644 00:32:51,719 --> 00:32:52,845 [Triple Star laughs] 645 00:32:53,429 --> 00:32:55,640 Now, where might Chef Anh be? 646 00:32:55,723 --> 00:32:58,017 Does he know you're competing in the show today? 647 00:32:58,101 --> 00:32:59,686 [Triple Star] I think he saw me earlier. 648 00:32:59,769 --> 00:33:02,397 -Oh, so are you Chef Anh's student? -Yeah, I am. 649 00:33:02,480 --> 00:33:06,359 -It'd be embarrassing to get eliminated. -Yep. [chuckles] Very embarrassing. 650 00:33:06,442 --> 00:33:08,695 So you know, I don't care about any of that. 651 00:33:09,445 --> 00:33:10,279 I know that. 652 00:33:10,780 --> 00:33:12,824 -I look forward to your dish. -Thank you. 653 00:33:15,493 --> 00:33:18,746 To be honest, I wanted to get evaluated by Chef Anh Sung-jae, 654 00:33:19,914 --> 00:33:21,874 but I got Judge Paik Jong-won instead. 655 00:33:22,542 --> 00:33:25,169 I did worry that I was gonna get eliminated. 656 00:33:25,253 --> 00:33:29,173 From what I've heard, Judge Paik Jong-won likes easy-to-understand flavors 657 00:33:29,257 --> 00:33:31,134 and food that caters to the general public. 658 00:33:31,217 --> 00:33:32,260 You pass. 659 00:33:32,343 --> 00:33:35,596 A lot of intricate, detailed prep work went into my cooking, 660 00:33:35,680 --> 00:33:38,933 but I was a little worried that one bite wasn't going to be enough 661 00:33:39,017 --> 00:33:42,979 for him to notice the immense care that I had put into preparing my dish. 662 00:33:44,313 --> 00:33:47,442 I tried to incorporate more fine dining techniques into my dish 663 00:33:47,525 --> 00:33:49,527 to set myself apart from the others. 664 00:33:49,610 --> 00:33:52,071 I even took a lot of care in chopping vegetables. 665 00:33:52,155 --> 00:33:53,823 [compelling music playing] 666 00:33:59,370 --> 00:34:02,081 He sure does have a lot of discipline. Don't you think? 667 00:34:02,165 --> 00:34:04,333 [Eun-ju] Look at everything he's chopped up. 668 00:34:06,419 --> 00:34:07,879 [Triple Star] As for the sauce, 669 00:34:07,962 --> 00:34:11,549 I used a kitchen scale to try to minimize any discrepancies, 670 00:34:11,632 --> 00:34:12,842 so that I could recreate 671 00:34:12,925 --> 00:34:15,970 the exact same flavor I got during my trial runs. 672 00:34:17,472 --> 00:34:19,182 He's neat, and he's good. 673 00:34:19,265 --> 00:34:21,434 Apparently, he's Chef Anh's student. 674 00:34:22,769 --> 00:34:24,687 [Seung-min] He cooked very neatly. 675 00:34:24,771 --> 00:34:26,898 That fella's on a whole different level. 676 00:34:26,981 --> 00:34:29,984 He even organized his supplies by size. That's neat to a fault. 677 00:34:30,068 --> 00:34:32,862 He's really doing this like he's working in an actual restaurant. 678 00:34:34,405 --> 00:34:36,824 That one over there's just doing his own thing quietly. 679 00:34:36,908 --> 00:34:37,742 Yeah, him. 680 00:34:37,825 --> 00:34:39,869 [Hyun-seok] He seems to be working on just duck. 681 00:34:41,370 --> 00:34:43,831 [One Two Three] I chose to prepare Bonghwa duck today. 682 00:34:43,915 --> 00:34:46,793 People don't often cook duck over a charcoal fire. 683 00:34:46,876 --> 00:34:48,544 A lot of the fat drips down, 684 00:34:48,628 --> 00:34:51,297 which makes it hard to cook over a charcoal fire. 685 00:34:51,380 --> 00:34:54,008 But I decided to give it a go anyway since it's really delicious. 686 00:34:54,092 --> 00:34:55,343 [quirky music playing] 687 00:34:56,677 --> 00:34:57,553 [Ho-joon] Duck? 688 00:34:58,596 --> 00:34:59,806 That's an interesting choice. 689 00:34:59,889 --> 00:35:02,975 I personally think it's hard to cook duck over a charcoal grill like that. 690 00:35:05,770 --> 00:35:08,022 He's heated up the charcoal to a nice level. 691 00:35:08,106 --> 00:35:09,023 I agree. 692 00:35:09,107 --> 00:35:11,150 [Hyun-seok] Yeah, he handles it really well too. 693 00:35:11,651 --> 00:35:14,070 [Ji-sun] He's seared the strawberries in the charcoal. 694 00:35:16,072 --> 00:35:17,365 What's that over there? 695 00:35:18,032 --> 00:35:19,784 [Ho-joon] Over there, he's cooking lobster. 696 00:35:19,867 --> 00:35:22,120 He's also pouring butter on top of it. 697 00:35:22,203 --> 00:35:24,413 -I heard he used to work in Mosu. -Oh yeah? 698 00:35:24,497 --> 00:35:26,916 That contestant's got insane technique, from what I've seen. 699 00:35:26,999 --> 00:35:29,877 [Triple Star] I want to prepare lobster for my dish. 700 00:35:29,961 --> 00:35:31,379 So we have lobster, 701 00:35:32,296 --> 00:35:35,925 and lobster kinilaw, which is a Filipino version of ceviche. 702 00:35:40,930 --> 00:35:43,182 That's what sets the Michelin chefs apart. 703 00:35:43,724 --> 00:35:47,311 The level of detail that goes into each and every one of their dishes. 704 00:35:47,395 --> 00:35:48,271 The precision. 705 00:35:49,188 --> 00:35:51,482 [Triple Star] I'm excited to show them what I can do. 706 00:35:54,694 --> 00:35:56,696 [One Two Three] No frills, none of that. 707 00:35:57,864 --> 00:36:01,242 I just focused on making a balanced, delicious dish. 708 00:36:06,956 --> 00:36:08,166 TRIPLE STAR 709 00:36:14,714 --> 00:36:16,048 -[bell dings] -[music ends] 710 00:36:16,632 --> 00:36:17,508 Oof. 711 00:36:18,217 --> 00:36:19,260 [sighs] 712 00:36:21,512 --> 00:36:23,598 [sighs] All right. 713 00:36:24,223 --> 00:36:25,433 Let me move this… 714 00:36:29,353 --> 00:36:31,189 Allow me to explain my dish. 715 00:36:31,272 --> 00:36:34,901 I've prepared the Bonghwa duck by slow-grilling it over a charcoal fire. 716 00:36:35,401 --> 00:36:37,528 And what you see on the left is a red cabbage 717 00:36:37,612 --> 00:36:40,031 that's been pickled in Korean blackberry extract. 718 00:36:40,114 --> 00:36:43,534 On the right, you'll see a strawberry which has been lightly seared on charcoal. 719 00:36:43,618 --> 00:36:45,536 I've also added some green onion salad here. 720 00:36:45,620 --> 00:36:48,164 [refined classical music playing, fades] 721 00:36:49,290 --> 00:36:50,166 [Anh] Hmm. 722 00:36:59,008 --> 00:37:00,218 The Bonghwa duck, it… 723 00:37:00,801 --> 00:37:01,761 You've got… 724 00:37:01,844 --> 00:37:04,013 -Oh, sorry about that. -It's fine. Just wipe it off. 725 00:37:06,766 --> 00:37:08,768 You trying to show me how hard you've worked? 726 00:37:08,851 --> 00:37:10,519 -[One Two Three] Mm. -[chuckles] 727 00:37:11,187 --> 00:37:13,314 -The sauce wasn't on purpose? -No, Chef. 728 00:37:16,484 --> 00:37:17,526 [Anh] All right. 729 00:37:22,990 --> 00:37:25,117 You're supposed to have that with the duck. 730 00:37:27,495 --> 00:37:28,412 Yeah. 731 00:37:32,333 --> 00:37:33,876 [uneasy music playing] 732 00:37:49,350 --> 00:37:50,184 Caraway? 733 00:37:50,268 --> 00:37:51,727 CARAWAY PLANT SEED USED AS A SPICE 734 00:37:51,811 --> 00:37:53,271 Yes, it's caraway, Chef. 735 00:37:54,313 --> 00:37:56,482 A great combination. [chuckles] 736 00:37:56,565 --> 00:37:57,650 Thank you. 737 00:38:09,078 --> 00:38:10,788 [Seonkyoung] He scraped it all up. 738 00:38:16,627 --> 00:38:18,629 [Anh] So the moment I tried his dish, 739 00:38:18,713 --> 00:38:22,842 I went through the countless duck dishes that I had tried in France in my head 740 00:38:22,925 --> 00:38:24,051 and compared this to them. 741 00:38:24,844 --> 00:38:27,221 I know the guy, so I had high standards for him. 742 00:38:28,014 --> 00:38:28,973 Hmm. 743 00:38:29,890 --> 00:38:31,434 [uneasy music continues] 744 00:38:35,646 --> 00:38:37,565 -One Two Three. -Yes? 745 00:38:42,403 --> 00:38:43,779 Your cooking has improved a lot. 746 00:38:43,863 --> 00:38:44,864 Thank you. 747 00:38:45,406 --> 00:38:46,490 [Anh] Wow, seriously. 748 00:38:46,574 --> 00:38:47,742 [uplifting music playing] 749 00:38:49,160 --> 00:38:50,036 [chuckles] 750 00:38:51,078 --> 00:38:52,788 The way you've seared this duck 751 00:38:53,289 --> 00:38:55,207 and the kind of attention to detail you showed 752 00:38:55,291 --> 00:38:57,877 so as to get the right thickness when you were cutting the meat 753 00:38:57,960 --> 00:38:59,587 is commendable in and of itself. 754 00:39:00,254 --> 00:39:02,298 I believe a lot of thought also went into considering 755 00:39:02,381 --> 00:39:05,509 the individual components which might further elevate the dish, 756 00:39:05,593 --> 00:39:07,595 like Korean blackberries and the strawberries. 757 00:39:07,678 --> 00:39:10,723 What stood out to me most was the temperature of the duck. 758 00:39:10,806 --> 00:39:12,767 You've absolutely nailed the cuisson. 759 00:39:12,850 --> 00:39:14,435 CUISSON HOW MUCH SOMETHING IS COOKED 760 00:39:14,518 --> 00:39:16,437 One Two Three, you have survived. 761 00:39:17,229 --> 00:39:18,397 Thank you, Chef. 762 00:39:19,690 --> 00:39:20,608 [Anh] It was good. 763 00:39:21,233 --> 00:39:22,151 [Seonkyoung] Whoo! 764 00:39:24,528 --> 00:39:27,156 -He passed. I had a feeling he would. -[Edward] He passed? Wow. 765 00:39:27,239 --> 00:39:29,575 [narrator] One Two Three has survived. 766 00:39:29,658 --> 00:39:32,244 [White Spoons clapping, whooping] 767 00:39:35,498 --> 00:39:36,499 [relieved sigh] 768 00:39:37,208 --> 00:39:39,460 -[relieved sigh] -You scared me for a second there. 769 00:39:39,543 --> 00:39:40,753 You got us good. 770 00:39:40,836 --> 00:39:42,880 -I almost cried. -[Yeong Chicken] Great job. 771 00:39:42,963 --> 00:39:45,549 -The Chef Anh just acknowledged you. -That was just… 772 00:39:46,050 --> 00:39:49,053 -Now you're gonna make me cry. -Seriously, though, I almost cried. 773 00:39:49,136 --> 00:39:50,137 Congratulations. 774 00:39:50,221 --> 00:39:52,723 [Hidden Genius] He got his teacher to acknowledge his skills. 775 00:39:52,807 --> 00:39:55,935 -I like our members. -First fine dining dish to make it. 776 00:39:57,812 --> 00:39:59,605 I wonder how that lobster's gonna taste. 777 00:39:59,688 --> 00:40:01,148 [Ho-joon] It may look simple, 778 00:40:01,232 --> 00:40:04,193 but an insane amount of finesse went into that one dish. 779 00:40:04,276 --> 00:40:06,946 [Seonkyoung] I thought Judge Paik Jong-won hated fine dining? 780 00:40:07,029 --> 00:40:09,657 You might think Paik Jong-won's only into cheap food, 781 00:40:09,740 --> 00:40:10,783 but you'd be wrong. 782 00:40:10,866 --> 00:40:12,576 I also enjoy the finer things. 783 00:40:12,660 --> 00:40:14,787 I've tried plenty and done my research. 784 00:40:15,621 --> 00:40:18,249 It might be different with Paik Jong-won judging. 785 00:40:18,332 --> 00:40:20,543 The dish I've chosen to prepare for you today 786 00:40:20,626 --> 00:40:22,211 is a lobster kinilaw. 787 00:40:22,294 --> 00:40:25,256 Kinilaw is essentially a Filipino version of ceviche. 788 00:40:25,840 --> 00:40:27,299 As for the dish on the right, 789 00:40:27,383 --> 00:40:30,010 I kept pouring butter on it to make it tender. 790 00:40:30,094 --> 00:40:34,181 For the sauce, I made a black pepper sauce with the lobster's head and innards. 791 00:40:34,765 --> 00:40:36,600 -[Paik] That's the sauce for this? -Yes. 792 00:40:36,684 --> 00:40:37,977 -Can I pour that for you? -Please. 793 00:40:38,811 --> 00:40:40,521 [lilting piano music playing] 794 00:40:56,328 --> 00:40:57,538 [music fades] 795 00:40:58,998 --> 00:41:00,332 [Paik chewing] 796 00:41:28,777 --> 00:41:30,196 Wow, this sauce is great. 797 00:41:30,279 --> 00:41:31,280 Thank you. 798 00:41:33,574 --> 00:41:34,617 In a dish this small… 799 00:41:35,201 --> 00:41:36,076 Yes? 800 00:41:37,495 --> 00:41:40,122 …you've managed to capture so many flavors. 801 00:41:40,206 --> 00:41:41,457 [uplifting music playing] 802 00:41:41,540 --> 00:41:42,750 -You pass. -Thank you. 803 00:41:42,833 --> 00:41:43,667 [Ho-joon] Whoa! 804 00:41:43,751 --> 00:41:47,087 -[narrator] Triple Star has survived. -[Ho-joon] I knew it! Just wow! 805 00:41:47,171 --> 00:41:48,130 Congratulations. 806 00:41:49,173 --> 00:41:50,966 [White Spoons clapping] 807 00:41:52,218 --> 00:41:54,720 The fact that he managed to work so much flavor 808 00:41:54,803 --> 00:41:57,515 into such a tiny piece of lobster was just… 809 00:41:57,598 --> 00:41:59,099 I've been to a lot of restaurants, 810 00:41:59,183 --> 00:42:01,185 and I've been to ones abroad as well, 811 00:42:01,268 --> 00:42:04,021 and I was shocked to find the flavor which his dish achieved 812 00:42:04,104 --> 00:42:05,689 was on par with the anything I'd tried. 813 00:42:05,773 --> 00:42:07,441 I gave him the pass right away. 814 00:42:08,442 --> 00:42:10,486 [One Two Three] So you made it. Congratulations. 815 00:42:10,569 --> 00:42:12,863 -Who evaluated your dish? -My dish? The chef. 816 00:42:12,947 --> 00:42:14,657 -Chef Anh? [chuckles] -Yeah. 817 00:42:15,366 --> 00:42:16,534 I haven't seen him yet. 818 00:42:17,159 --> 00:42:18,994 The crème de la crème, wouldn't you agree? 819 00:42:19,078 --> 00:42:22,248 [Seonkyoung] Right, a lot of folks up there have a fine dining background. 820 00:42:22,331 --> 00:42:24,124 Yeah, I do fine dining as well. 821 00:42:24,208 --> 00:42:25,459 COMING UP IN ROUND 2 822 00:42:25,543 --> 00:42:28,837 [narrator] Black Spoons who wish to go up against Choi Hyun-seok, 823 00:42:28,921 --> 00:42:30,214 the White Spoon, 824 00:42:30,297 --> 00:42:31,465 please step forward. 825 00:42:31,549 --> 00:42:33,801 [shocked exclamations] 826 00:42:33,884 --> 00:42:35,135 [cheering] 827 00:42:35,219 --> 00:42:36,303 [Hyun-seok] I'm screwed. 828 00:42:36,804 --> 00:42:40,766 There's definitely a lot of hidden masters amongst the skilled chefs out there. 829 00:42:40,849 --> 00:42:44,228 We're seeing a lot of dishes incorporating state-of-the-art techniques, 830 00:42:44,311 --> 00:42:45,980 since there are so many new chefs. 831 00:42:46,480 --> 00:42:47,898 [anxious music playing] 832 00:42:49,275 --> 00:42:51,694 I'm a little worried because of how plain my dishes are. 833 00:42:51,777 --> 00:42:54,154 Everyone's making these elaborate, refined dishes. 834 00:42:54,238 --> 00:42:56,448 Most people here are making western food. 835 00:42:56,532 --> 00:42:57,992 These chefs are intimidating. 836 00:42:58,075 --> 00:43:01,245 What if the judges think my food is too bland, too plain? 837 00:43:02,538 --> 00:43:04,498 -Ah. -She's cooking in a hanbok. 838 00:43:05,124 --> 00:43:07,918 [Jin-seon] That's sick. Cooking in a hanbok? That's so cool. 839 00:43:09,128 --> 00:43:10,462 [pan sizzling] 840 00:43:10,546 --> 00:43:12,381 [intriguing music playing] 841 00:43:14,258 --> 00:43:15,634 I'm Auntie Omakase #1, 842 00:43:15,718 --> 00:43:19,346 and my specialty is creating delicious, full-course Korean meals. 843 00:43:19,430 --> 00:43:20,931 RUNS "DRINKS AND MERRIMENT" 844 00:43:21,015 --> 00:43:23,601 We serve homestyle food on the fly to our patrons, 845 00:43:23,684 --> 00:43:26,228 and all they need to do is come in and enjoy the food, 846 00:43:26,312 --> 00:43:28,731 without racking their brains over what to order. 847 00:43:28,814 --> 00:43:31,483 That's how I became Auntie Omakase #1. 848 00:43:32,276 --> 00:43:35,487 I'm serving what I know best. A hearty homemade meal. 849 00:43:36,071 --> 00:43:39,491 There's gonna be grilled fish, parboiled longarm octopus, 850 00:43:39,575 --> 00:43:40,993 meat, and some bossam. 851 00:43:41,619 --> 00:43:43,120 five types of side dishes… 852 00:43:46,624 --> 00:43:49,877 a variety of Korean pancakes, steamed scallops, and steamed shrimp. 853 00:43:49,960 --> 00:43:51,545 A warm, comforting meal 854 00:43:51,629 --> 00:43:53,922 that busy people of the modern world long for. 855 00:43:55,007 --> 00:43:55,883 MASTER OF SCHOOL MEALS 856 00:43:55,966 --> 00:43:57,885 I've prepared a full-table meal. 857 00:43:57,968 --> 00:44:00,179 [Do-yun] She specializes in catering for large groups. 858 00:44:00,262 --> 00:44:02,723 -Judging by that tray at least. -Ah. 859 00:44:04,767 --> 00:44:06,352 I'm Master of School Meals, 860 00:44:06,435 --> 00:44:09,980 and I work at an elementary school in Yangsan City, Gyeongnam. 861 00:44:10,481 --> 00:44:14,360 I've been in charge of the children's cafeteria food for 15 years, 862 00:44:14,443 --> 00:44:16,987 so I chose the name Master of School Meals. 863 00:44:18,572 --> 00:44:22,576 My food is popular with the children, and the school staff as well. 864 00:44:29,249 --> 00:44:30,834 What's at the cafeteria today? 865 00:44:31,335 --> 00:44:33,796 [Master of School Meals] Fresh kimchi made with Korean cabbage, 866 00:44:33,879 --> 00:44:35,714 boiled pork with some veggie wraps, 867 00:44:35,798 --> 00:44:36,799 dipping sauce, 868 00:44:36,882 --> 00:44:38,759 anchovies stir-fried in gochujang, 869 00:44:38,842 --> 00:44:41,345 spicy beef soup, and a sauce made with plum syrup 870 00:44:41,428 --> 00:44:44,473 that goes well with the boiled pork if it tastes too heavy. 871 00:44:44,556 --> 00:44:46,517 I'm assuming you went with this sauce 872 00:44:46,600 --> 00:44:50,437 because children don't tend to be huge fans of fermented shrimp sauce. 873 00:44:51,397 --> 00:44:53,273 [hopeful music playing] 874 00:44:56,735 --> 00:44:57,695 [music fades] 875 00:44:58,696 --> 00:45:00,030 She's serving rice with the sides, 876 00:45:00,114 --> 00:45:02,116 so I'm sure he won't say it's too salty this time. 877 00:45:08,122 --> 00:45:10,207 [slurping] 878 00:45:12,418 --> 00:45:13,836 [anxious music playing] 879 00:45:18,340 --> 00:45:20,175 [Master of School Meals] I was a little nervous. 880 00:45:21,427 --> 00:45:25,055 But my son kept saying, "Mom, hold your head high." 881 00:45:25,139 --> 00:45:26,640 [anxious music continues] 882 00:45:31,145 --> 00:45:33,397 He won't stop eating. It must be delicious. 883 00:45:42,781 --> 00:45:43,615 [Anh] Ah. 884 00:45:43,699 --> 00:45:45,492 This food is for kids. 885 00:45:45,576 --> 00:45:48,036 But man, it was delicious, I couldn't stop eating it. 886 00:45:48,120 --> 00:45:49,455 Eating your food, 887 00:45:50,247 --> 00:45:51,623 it, um, 888 00:45:51,707 --> 00:45:53,625 brought back memories of childhood. 889 00:45:54,168 --> 00:45:57,087 I had some cafeteria food in Korea back when I was little, 890 00:45:57,171 --> 00:45:58,839 right before I moved abroad, 891 00:45:58,922 --> 00:46:02,092 and the taste of that cafeteria meal has stuck with me through all these years. 892 00:46:02,176 --> 00:46:04,344 -[Master of School Meals chuckles] -Uh… 893 00:46:05,804 --> 00:46:07,639 [Anh] The food was fantastic. 894 00:46:08,474 --> 00:46:10,058 But one thing bugged me. 895 00:46:16,899 --> 00:46:17,941 [bell dings] 896 00:46:19,401 --> 00:46:22,571 -[Jin-seon] Ooh, it's Auntie Omakase! -[Joon-woo] The legendary Auntie Omakase! 897 00:46:22,654 --> 00:46:24,281 I'm sure she's a force to be reckoned with. 898 00:46:24,364 --> 00:46:27,242 Her hands have so much precision. A chef's hands. 899 00:46:27,326 --> 00:46:29,286 -You made all this yourself? -Correct. 900 00:46:29,953 --> 00:46:32,247 -[Paik] Is this brown rice? -[Auntie Omakase] It's barley. 901 00:46:32,873 --> 00:46:34,416 The reason I decided to go with barley 902 00:46:34,500 --> 00:46:37,961 is so that if you have any leftover side dishes or dishes at the end, 903 00:46:38,045 --> 00:46:40,631 you can just dunk them all in the barley bowl and mix it up. 904 00:46:40,714 --> 00:46:42,424 [Paik] Meat, octopus, sides with the barley? 905 00:46:42,508 --> 00:46:44,510 [Auntie Omakase] You can dunk the side dishes in. 906 00:46:44,593 --> 00:46:46,303 If you're left with lettuce or cabbage wraps, 907 00:46:46,386 --> 00:46:49,264 you can also mix them into the barley bowl so there aren't any leftovers. 908 00:46:49,348 --> 00:46:51,809 And you always have a dish to go with your drink. 909 00:46:57,397 --> 00:46:58,273 [Paik] Hmm. 910 00:47:02,694 --> 00:47:04,029 [anxious music playing] 911 00:47:07,533 --> 00:47:10,661 What's really impressive is that the dishes are all identically salty. 912 00:47:13,372 --> 00:47:16,959 If I try one of her bossams, and it tastes exactly like I'm expecting it to, 913 00:47:17,042 --> 00:47:19,169 then she definitely passes. 914 00:47:21,713 --> 00:47:22,548 Hmm! 915 00:47:22,631 --> 00:47:26,051 She's not only a jack-of-all-trades, but also somewhat a master of all. 916 00:47:26,927 --> 00:47:27,761 You pass. 917 00:47:27,845 --> 00:47:28,804 Thank you. 918 00:47:29,429 --> 00:47:32,224 -It's winter now, so you should try-- -That, uh… that won't be necessary. 919 00:47:32,307 --> 00:47:34,393 -Thank you so much. -The moment I tried this, I knew. 920 00:47:34,476 --> 00:47:36,645 You made all this in such a short time, and still… 921 00:47:36,728 --> 00:47:39,231 [narrator] Auntie Omakase #1 has survived. 922 00:47:39,314 --> 00:47:42,150 [White Spoons cheering, whooping] 923 00:47:42,234 --> 00:47:43,569 [cheering] 924 00:47:43,652 --> 00:47:45,487 Oh! The hanbok lady made it. 925 00:47:45,988 --> 00:47:46,822 Ah. 926 00:47:48,365 --> 00:47:49,533 It's gonna taste different 927 00:47:49,616 --> 00:47:51,618 from when you have it with the spicy vinegar sauce. 928 00:47:51,702 --> 00:47:53,829 Wow! Whoa! 929 00:47:53,912 --> 00:47:56,540 That should've been the last dish. You could have just taken it slow! 930 00:47:56,623 --> 00:47:58,125 -Thank you. -Congratulations. 931 00:47:58,208 --> 00:47:59,501 Thank you so much, Chef. 932 00:47:59,585 --> 00:48:01,628 -[relieved squeal] -[clapping] 933 00:48:03,005 --> 00:48:04,590 -[God of Seasoning] Hello. -Hi, everyone. 934 00:48:05,132 --> 00:48:08,010 -[God of Seasoning] Congratulations. -I honestly didn't think I'd make it. 935 00:48:08,093 --> 00:48:09,386 [Ho-joon] Man, Auntie Omakase. 936 00:48:09,469 --> 00:48:11,388 -Intimidating. -Can't mess with Auntie Omakase. 937 00:48:11,471 --> 00:48:13,015 Wow. Judge Paik Jong-won's had 938 00:48:13,098 --> 00:48:15,142 more than his fair share of delicious Korean food, 939 00:48:15,225 --> 00:48:17,352 and he gave her the pass after just one bite. 940 00:48:17,436 --> 00:48:18,520 [Eun-ju] Right. 941 00:48:18,604 --> 00:48:21,273 Every single one of the dishes you prepared-- 942 00:48:21,356 --> 00:48:23,108 -Yeah? -[Anh] Tastes delicious. 943 00:48:23,191 --> 00:48:27,112 And to, uh, prepare a meal that satisfies everyone's palate, 944 00:48:27,696 --> 00:48:31,366 the palate of children, no less, who are known to be picky eaters… 945 00:48:31,450 --> 00:48:34,036 -Young children are the hardest to please. -[Anh] It's no easy feat. 946 00:48:34,119 --> 00:48:36,246 -They really do seem hard to please. -Yes. 947 00:48:36,330 --> 00:48:38,916 But as far as the smaller details are concerned, 948 00:48:39,708 --> 00:48:41,960 I'm going to need a second opinion. 949 00:48:42,044 --> 00:48:44,755 -So I'll be postponing your evaluation. -I understand. 950 00:48:44,838 --> 00:48:46,006 MASTER OF SCHOOL MEALS ON HOLD 951 00:48:46,089 --> 00:48:47,341 [Anh] Thank you very much. 952 00:48:47,424 --> 00:48:49,801 Seeing someone who puts so much love and care 953 00:48:49,885 --> 00:48:51,219 into preparing meals for children, 954 00:48:51,303 --> 00:48:52,888 it really warmed my heart. 955 00:48:52,971 --> 00:48:54,473 It was just so touching. 956 00:48:54,556 --> 00:48:56,141 As for why I postponed her, 957 00:48:56,224 --> 00:48:57,142 I wasn't sure 958 00:48:57,225 --> 00:49:01,021 if I had let my emotions get in the way of making an objective ruling. 959 00:49:01,730 --> 00:49:04,066 [Master of School Meals] I made dishes popular with children. 960 00:49:04,149 --> 00:49:06,526 Kids in elementary? They enjoy eating veggie wraps? 961 00:49:06,610 --> 00:49:07,945 Yes. They always eat every bite. 962 00:49:08,028 --> 00:49:08,904 -[Paik] Really? -Yes. 963 00:49:08,987 --> 00:49:11,156 -You've conditioned them well. -[laughs] 964 00:49:11,949 --> 00:49:13,200 [anxious music playing] 965 00:49:18,580 --> 00:49:21,583 -Hmm. Thank you for the meal. -Thank you. 966 00:49:21,667 --> 00:49:24,044 She makes these lovely, simple homestyle meals. 967 00:49:24,127 --> 00:49:25,295 I'm really rooting for her. 968 00:49:25,379 --> 00:49:28,256 IF LESS THAN 20 PASS, ADDITIONAL SURVIVORS CHOSEN FROM CONTESTANTS ON HOLD 969 00:49:30,258 --> 00:49:31,760 [intriguing music playing] 970 00:49:41,228 --> 00:49:42,729 [humming contemplatively] 971 00:49:45,107 --> 00:49:46,692 [man 2] I didn't have anyone to teach me, 972 00:49:46,775 --> 00:49:50,821 so I just kept conducting experiments, to find out if something worked or not. 973 00:50:07,129 --> 00:50:11,842 COMIC BOOK CHEF 974 00:50:13,510 --> 00:50:16,471 -[Paik] Ooh, Oishinbo. Iron Wok Jan? -[Comic Book Chef] Yes. 975 00:50:16,555 --> 00:50:19,307 -[Paik] Did you read all of these? -More times than my school books. 976 00:50:19,391 --> 00:50:23,061 -You're using a recipe from these? -My recipes are inspired by these books. 977 00:50:23,145 --> 00:50:26,231 Whoa, that's awesome. How did you end up getting inspired by comic books? 978 00:50:26,314 --> 00:50:28,150 I used to run a comic book café with a friend. 979 00:50:28,233 --> 00:50:29,568 A comic book rental store? 980 00:50:29,651 --> 00:50:33,780 Yes, I used to sell tteokbokki there, It's how I got into the world of cooking. 981 00:50:33,864 --> 00:50:37,576 So I made this tteokbokki dish that was introduced in Chūka Ichiban! 982 00:50:37,659 --> 00:50:38,994 which became a smash hit. 983 00:50:39,077 --> 00:50:41,455 That's when I realized how fun cooking could be. 984 00:50:41,538 --> 00:50:44,082 I was just inspired a lot by comic books. 985 00:50:44,166 --> 00:50:45,792 What's the name of the dish on your menu? 986 00:50:45,876 --> 00:50:49,588 "Dongpo rou from Oishinbo Volume 2, Page 25." 987 00:50:49,671 --> 00:50:50,839 That's the name? 988 00:50:51,923 --> 00:50:53,258 Then, uh, how about that one? 989 00:50:54,718 --> 00:50:57,054 "Crab Spring Roll from Iron Wok Jan, Page 19." 990 00:50:57,137 --> 00:50:58,513 You've memorized them! 991 00:50:58,597 --> 00:51:00,766 Is the name always the page of the comics and-- 992 00:51:00,849 --> 00:51:02,559 [Comic Book Chef] Yes. I always match them. 993 00:51:02,642 --> 00:51:03,727 What a fun idea. 994 00:51:03,810 --> 00:51:06,396 -And you've no formal culinary education? -Nope. 995 00:51:06,980 --> 00:51:09,566 I've never had any sort of formal training. 996 00:51:09,649 --> 00:51:11,902 Everything I know, I taught to myself. 997 00:51:11,985 --> 00:51:15,113 I just kept studying dishes inside books and stuff. 998 00:51:15,197 --> 00:51:18,158 I wanted to see for myself whether my cooking was actually any good, 999 00:51:18,241 --> 00:51:20,160 so I decided to join this show. 1000 00:51:22,204 --> 00:51:24,539 Aren't there two people preparing Chinese food today? 1001 00:51:24,623 --> 00:51:25,540 Who's the other one? 1002 00:51:32,672 --> 00:51:35,175 [Self-Made Chef] I didn't go to any famous culinary schools, 1003 00:51:36,259 --> 00:51:39,137 and I never studied under any famous chefs either. 1004 00:51:39,221 --> 00:51:40,555 I started from the bottom, 1005 00:51:40,639 --> 00:51:43,809 and I think that's what really drove me to push myself harder than others. 1006 00:51:43,892 --> 00:51:44,851 SELF-MADE CHEF 1007 00:51:44,935 --> 00:51:48,522 I started delivering food because life was hard for me at the time. 1008 00:51:48,605 --> 00:51:50,524 I started out when I was a high school freshman, 1009 00:51:50,607 --> 00:51:54,486 and in the process, I learned a thing or two about Chinese food, 1010 00:51:54,569 --> 00:51:56,696 while working for many different stores. 1011 00:51:57,405 --> 00:52:01,284 I cooked, I delivered, and I even went around handing out flyers. 1012 00:52:01,993 --> 00:52:03,912 And that's how I got all the way here. 1013 00:52:04,412 --> 00:52:06,206 [whimsical music playing] 1014 00:52:10,085 --> 00:52:13,755 -[Ji-sun] That there, that's minced meat. -[Se-deuk] That's minced meat? 1015 00:52:13,839 --> 00:52:15,340 Oh, over the onion? 1016 00:52:18,718 --> 00:52:20,720 -[Joon-woo] It's so round, isn't it? -[Se-deuk] Yeah. 1017 00:52:20,804 --> 00:52:22,264 [Joon-woo] So perfectly round. 1018 00:52:22,347 --> 00:52:24,141 How's he gonna cook a meatball that large? 1019 00:52:29,104 --> 00:52:31,064 I've never seen anything like that. Have you? 1020 00:52:31,148 --> 00:52:32,482 -[Joseph] No. -Me neither. 1021 00:52:32,566 --> 00:52:34,359 You, of all people, shouldn't be saying that. 1022 00:52:34,442 --> 00:52:35,694 [snickering] 1023 00:52:36,278 --> 00:52:38,363 -[Anh] Wow. -[Self-Made Chef chuckles] 1024 00:52:38,446 --> 00:52:40,073 Sure this is the right show for your food? 1025 00:52:40,157 --> 00:52:42,868 I wanted to try something that no one else has tried before. 1026 00:52:42,951 --> 00:52:45,162 I haven't seen this before. I'm excited to give it a try. 1027 00:52:45,245 --> 00:52:46,580 -[Self-Made Chef] Thank you. -Sure. 1028 00:52:46,663 --> 00:52:49,249 My signature dish is the babao meatball. 1029 00:52:49,958 --> 00:52:53,253 It's a meatball with a babaocai inside. 1030 00:52:54,337 --> 00:52:56,548 Once I'm done frying the onions, 1031 00:52:57,299 --> 00:53:00,051 I'll be removing the onion skins inside. 1032 00:53:01,511 --> 00:53:03,638 I stir-fry the babaocai, 1033 00:53:04,931 --> 00:53:06,474 and pour it into the meatball. 1034 00:53:07,058 --> 00:53:10,228 No one ever taught me how to make this babao meatball. 1035 00:53:10,312 --> 00:53:12,105 I read an article about it, 1036 00:53:12,189 --> 00:53:14,524 and I knew right away how to make the dish. 1037 00:53:14,608 --> 00:53:16,234 So I took that knowledge 1038 00:53:17,110 --> 00:53:18,904 not to recreate the original, 1039 00:53:18,987 --> 00:53:22,490 but to prepare a signature babaowanzi that's unique to me, 1040 00:53:23,074 --> 00:53:24,367 Self-Made Chef. 1041 00:53:24,451 --> 00:53:25,702 I take pride in that. 1042 00:53:27,162 --> 00:53:28,872 That's one smart young man. 1043 00:53:28,955 --> 00:53:30,498 [exciting music playing] 1044 00:53:31,875 --> 00:53:34,085 [Self-Made Chef] "There's a Chinese cuisine chef in Korea 1045 00:53:34,169 --> 00:53:37,380 that can make something like this?" I hope he says something like that. 1046 00:53:37,464 --> 00:53:39,507 BABAO MEATBALL 1047 00:53:39,591 --> 00:53:41,509 So there's two ways to go about this. 1048 00:53:41,593 --> 00:53:44,638 You can either cut it down to size or crush it. 1049 00:53:44,721 --> 00:53:45,805 Can I cut it for you? 1050 00:53:46,473 --> 00:53:48,725 That would be great. I'm not sure I know how to do it. 1051 00:53:55,607 --> 00:53:57,776 [Self-Made Chef] There are a lot of ingredients inside. 1052 00:53:59,569 --> 00:54:00,737 Take the squid… 1053 00:54:02,739 --> 00:54:04,199 the bok choy, and the meatball, 1054 00:54:04,282 --> 00:54:06,534 which you're supposed to crush into small bits. 1055 00:54:06,618 --> 00:54:07,702 [Anh] Hmm. 1056 00:54:07,786 --> 00:54:10,288 -You can eat it like this. Here. -[Anh] Okay. 1057 00:54:11,665 --> 00:54:14,542 -I wonder how he'll rate Chinese cuisine. -[Chinglai] Mm. 1058 00:54:27,097 --> 00:54:28,139 Koutake mushroom. 1059 00:54:32,978 --> 00:54:34,771 [tense music playing] 1060 00:54:50,870 --> 00:54:52,622 Ooh, that's a good sign! 1061 00:54:57,919 --> 00:54:58,837 Self-Made Chef… 1062 00:54:58,920 --> 00:54:59,796 Yes? 1063 00:55:03,258 --> 00:55:04,634 [music fades] 1064 00:55:06,594 --> 00:55:07,554 [bell dings] 1065 00:55:08,638 --> 00:55:09,639 [intriguing music playing] 1066 00:55:09,723 --> 00:55:13,101 DONGPO PORK FROM OISHINBO VOLUME 2, PAGE 25 1067 00:55:13,643 --> 00:55:16,980 CRAB SPRING ROLL FROM IRON WOK JAN VOLUME 8, PAGE 19 1068 00:55:17,814 --> 00:55:20,525 [Comic Book Chef] There weren't any opportunities for me outside here 1069 00:55:20,608 --> 00:55:21,860 to know if I'm a good chef. 1070 00:55:21,943 --> 00:55:24,279 Since Judge Paik Jong-won was going to be here, 1071 00:55:24,362 --> 00:55:25,363 this was my opportunity. 1072 00:55:25,447 --> 00:55:27,866 Wait. What? What's this you've sprinkled on top? 1073 00:55:27,949 --> 00:55:30,452 [Comic Book Chef] A light sprinkle of powdered sugar. 1074 00:55:30,952 --> 00:55:32,037 [Paik] And this? 1075 00:55:32,537 --> 00:55:33,747 That's just dongpo rou. 1076 00:55:35,957 --> 00:55:37,250 [Paik] Man, it's pretty. 1077 00:55:37,334 --> 00:55:38,543 He made dongpo rou? 1078 00:55:39,419 --> 00:55:41,338 [sighs] You've got to be fucking kidding me. 1079 00:55:41,921 --> 00:55:43,965 Why does everyone love Chinese cuisine? 1080 00:55:47,302 --> 00:55:48,678 [music fades] 1081 00:56:11,284 --> 00:56:12,827 And you say you've never been trained? 1082 00:56:12,911 --> 00:56:13,828 No. 1083 00:56:14,579 --> 00:56:16,331 [anxious music playing] 1084 00:56:20,794 --> 00:56:23,797 If you cut it, and eat it with the bok choy, that would be easier. 1085 00:56:23,880 --> 00:56:25,382 -Nope. -Oh, okay. 1086 00:56:25,465 --> 00:56:26,591 It should be cooked in a way 1087 00:56:26,674 --> 00:56:28,968 that I can easily cut through it with a fork, like this. 1088 00:56:29,052 --> 00:56:31,137 [Comic Book Chef] It's definitely been cooked that way. 1089 00:56:37,102 --> 00:56:38,561 [Paik] When it comes to dongpo rou, 1090 00:56:38,645 --> 00:56:41,981 I've been all around China and have eaten some of the very best. 1091 00:56:42,649 --> 00:56:44,401 It's not a dish you learn to make on your own. 1092 00:56:45,276 --> 00:56:47,320 -And you're self-taught? -That's right. 1093 00:56:50,490 --> 00:56:51,366 Self-Made Chef. 1094 00:56:51,449 --> 00:56:52,283 Yes? 1095 00:56:56,371 --> 00:56:57,330 You have survived. 1096 00:56:57,414 --> 00:56:59,833 -[White Spoons gasp, cheer] -Thank you! 1097 00:56:59,916 --> 00:57:02,085 -[White Spoons whooping] -Thank you! 1098 00:57:02,168 --> 00:57:03,461 [White Spoons clapping] 1099 00:57:04,045 --> 00:57:04,879 [Anh] Yes. 1100 00:57:06,339 --> 00:57:08,216 -It's so delicious. -Thank you, Chef! 1101 00:57:08,299 --> 00:57:09,509 -[Anh] So delicious. -Thank you. 1102 00:57:09,592 --> 00:57:11,386 [Anh] I believe there's certain flavor profiles 1103 00:57:11,469 --> 00:57:14,097 that set themselves apart from the originals from China. 1104 00:57:14,180 --> 00:57:16,766 Flavors that are unique to Korea, and Korean Chinese-cuisine chefs. 1105 00:57:16,850 --> 00:57:18,935 -I see. Thank you. -That was the crux of this dish. 1106 00:57:19,018 --> 00:57:21,771 I finished my tasting with a whole piece of bok choy at the very end, 1107 00:57:21,855 --> 00:57:24,649 and I care a lot about how well bok choy has been cooked. 1108 00:57:24,732 --> 00:57:27,152 And you cooked that bok choy to perfection. 1109 00:57:27,652 --> 00:57:29,946 -Everything else was delicious as well. -Thank you. 1110 00:57:30,029 --> 00:57:31,364 Thank you very much. 1111 00:57:31,448 --> 00:57:32,699 [Eun-ju] Great work. 1112 00:57:36,494 --> 00:57:39,122 Thank you! I think I'm gonna cry. 1113 00:57:39,622 --> 00:57:41,040 I'm seriously gonna cry. 1114 00:57:41,124 --> 00:57:42,792 -[Jin-seon] Just cry. -[laughs] 1115 00:57:42,876 --> 00:57:45,545 -[Chinglai] Just cry it all out. -No, I can't do that. 1116 00:57:45,628 --> 00:57:46,671 [relieved sigh] 1117 00:57:53,344 --> 00:57:55,263 -And you're self-taught? -That's right. 1118 00:58:02,604 --> 00:58:03,771 You have passed. 1119 00:58:03,855 --> 00:58:05,148 You have passed. 1120 00:58:05,648 --> 00:58:09,235 How does a self-taught chef manage to nail the flavor like this? 1121 00:58:09,319 --> 00:58:11,321 -Are you sure you didn't study anywhere? -Yes. 1122 00:58:12,238 --> 00:58:14,365 -Thank you so much. -[Paik] Wow! 1123 00:58:14,449 --> 00:58:16,034 [uplifting music playing] 1124 00:58:17,535 --> 00:58:18,828 [Paik] Congratulations. 1125 00:58:20,288 --> 00:58:23,291 [narrator] Comic Book Chef has survived. 1126 00:58:23,374 --> 00:58:25,668 [White Spoons gasp, cheer] 1127 00:58:28,338 --> 00:58:29,547 [clapping, cheering] 1128 00:58:30,048 --> 00:58:31,758 -[Goddess] Did you make Chinese food? -I did. 1129 00:58:31,841 --> 00:58:33,343 -Dongpo rou? -Sichuanese food. 1130 00:58:33,426 --> 00:58:35,386 -Dongpo rou and spring rolls. -Spring rolls, I see. 1131 00:58:35,470 --> 00:58:37,347 -You made dong po rou that quickly? -Yeah. 1132 00:58:37,430 --> 00:58:38,598 A lot of competition there. 1133 00:58:38,681 --> 00:58:40,892 Right, the Chinese cuisine group is getting crowded. 1134 00:58:40,975 --> 00:58:42,602 Things are heating up for Chinese cuisine. 1135 00:58:42,685 --> 00:58:45,104 -It's gonna be a tight race. -Oh yeah, this ought to be fun. 1136 00:58:45,188 --> 00:58:46,689 Chef Jung Ji-sun? 1137 00:58:46,773 --> 00:58:48,191 I think I can take her. 1138 00:58:48,274 --> 00:58:50,026 I want to take on Chef Lu Chinglai. 1139 00:58:50,109 --> 00:58:51,945 [all laughing] 1140 00:58:52,028 --> 00:58:53,655 Things are about to get ugly. 1141 00:58:53,738 --> 00:58:55,156 [suspenseful music building] 1142 00:58:59,369 --> 00:59:00,995 -[music fades] -[knife scraping] 1143 00:59:01,079 --> 00:59:02,789 -[flame blowing] -[bubbling] 1144 00:59:02,872 --> 00:59:04,832 [pan sizzling] 1145 00:59:04,916 --> 00:59:06,626 [Meat Master] Everyone likes meat. 1146 00:59:06,709 --> 00:59:08,419 [dramatic string music playing] 1147 00:59:35,321 --> 00:59:36,864 SILVER SPOON COOKING YOUTUBER 1148 00:59:40,868 --> 00:59:42,537 I guess I got my hopes up too much. 1149 00:59:42,620 --> 00:59:44,038 SILVER SPOON ELIMINATED 1150 00:59:46,165 --> 00:59:47,959 THE BUTCHER MEAT INDUSTRY WORKER 1151 00:59:50,628 --> 00:59:52,922 [Anh] The Butcher, you have been eliminated. 1152 00:59:53,006 --> 00:59:54,549 THE BUTCHER ELIMINATED 1153 00:59:54,632 --> 00:59:55,466 [Anh] Thank you. 1154 00:59:55,550 --> 00:59:56,801 You have been eliminated. 1155 00:59:57,468 --> 00:59:58,970 [Paik] You've been eliminated. 1156 00:59:59,053 --> 01:00:01,055 [Meat Master] I've never once lost my confidence. 1157 01:00:01,139 --> 01:00:03,433 MEAT MASTER 1158 01:00:06,894 --> 01:00:08,688 [tense music playing] 1159 01:00:27,832 --> 01:00:29,667 The ribs over there look incredible 1160 01:00:30,376 --> 01:00:31,794 Meat Master indeed. 1161 01:00:34,130 --> 01:00:36,007 Whoa, he's cutting them into short ribs. 1162 01:00:37,175 --> 01:00:38,760 He's cutting the bone himself. 1163 01:00:38,843 --> 01:00:41,929 -[Jin-seon] What's he making? -Galbi. He's the Meat Master. 1164 01:00:42,972 --> 01:00:45,600 [Meat Master] I like meat a lot, and I'm good at cooking meat, 1165 01:00:46,351 --> 01:00:48,936 which is why I've been dubbed the Meat Master. 1166 01:00:52,565 --> 01:00:53,650 ONION 1167 01:00:55,193 --> 01:00:56,569 PEAR - SUGAR 1168 01:00:57,320 --> 01:00:59,197 SOY SAUCE 1169 01:01:01,491 --> 01:01:03,368 [Ho-joon] Looks like he's making galbi seasoning. 1170 01:01:03,451 --> 01:01:06,245 -[Jin-seon] Totally. Galbi-jjim. -[Ho-joon] He's got a pressure cooker. 1171 01:01:06,329 --> 01:01:07,163 [Jin-seon] Ah. 1172 01:01:09,666 --> 01:01:14,170 I've decided to make galbi-jjim. Well my take on galbi-jjim, that is. 1173 01:01:15,672 --> 01:01:16,673 [intriguing music playing] 1174 01:01:16,756 --> 01:01:21,135 I've incorporated the French techniques involved in making beef bourguignon… 1175 01:01:24,263 --> 01:01:29,143 and infused it with the taste of galbi-jjim, from Korean cuisine. 1176 01:01:29,227 --> 01:01:31,479 And I've dubbed this dish 1177 01:01:31,562 --> 01:01:32,647 "The Galbuignon." 1178 01:01:32,730 --> 01:01:34,065 [chuckling] 1179 01:01:34,148 --> 01:01:36,818 -The galbi-jjim work is very nice. -Mm. 1180 01:01:36,901 --> 01:01:40,363 I think the galbi-jjim has to be probably, like, really, really good 1181 01:01:40,446 --> 01:01:42,490 because everybody knows how to make galbi-jjim. 1182 01:01:42,573 --> 01:01:43,408 Yeah, yeah. 1183 01:01:43,491 --> 01:01:44,867 [Seonkyoung] It is a special dish, 1184 01:01:44,951 --> 01:01:49,622 but it is very hard to be a special dish to be on a competition like this. 1185 01:01:59,841 --> 01:02:02,635 [Meat Master] It may look like a western dish at first, 1186 01:02:02,719 --> 01:02:04,053 but once you put it in your mouth, 1187 01:02:04,137 --> 01:02:07,056 it's gonna make you go, "Whoa, what's that flavor doing here?" 1188 01:02:07,140 --> 01:02:08,057 Wait. 1189 01:02:08,975 --> 01:02:10,893 He made all of that from the ribs? 1190 01:02:10,977 --> 01:02:13,438 -[Joseph] Hmm. -[Hyun-seok gasps] That's insane. 1191 01:02:14,147 --> 01:02:15,398 GARBUIGNON (GALBI BOURGUIGNON) 1192 01:02:15,481 --> 01:02:18,151 [Meat Master] I've prepared an entrée dish of galbi-jjim 1193 01:02:18,234 --> 01:02:19,861 with a butternut squash purée… 1194 01:02:19,944 --> 01:02:20,778 [Paik] Ah. 1195 01:02:20,862 --> 01:02:23,990 [Meat Master] …topped with mini cabbages or "brussels sprouts." 1196 01:02:27,285 --> 01:02:28,828 The visuals are certainly impressive. 1197 01:02:29,537 --> 01:02:30,496 [Meat Master] Thank you. 1198 01:02:31,456 --> 01:02:32,331 [music fades] 1199 01:02:34,500 --> 01:02:36,544 -[Paik] You made this without stock? -Correct. 1200 01:02:54,479 --> 01:02:56,606 [anxious music playing] 1201 01:03:14,207 --> 01:03:16,417 Pass. I don't want to swallow it! 1202 01:03:16,501 --> 01:03:17,752 -[joyful music playing] -[laughs] 1203 01:03:17,835 --> 01:03:19,545 It's so soft that I don't want to swallow it, 1204 01:03:19,629 --> 01:03:21,547 but it goes down so naturally while I'm chewing. 1205 01:03:21,631 --> 01:03:23,508 It's retained a bit of the meat's fragrance, 1206 01:03:23,591 --> 01:03:26,969 with a powerful kick from the seasoning, and that's just… Oh! 1207 01:03:27,595 --> 01:03:28,888 -Congratulations. -Thank you. 1208 01:03:28,971 --> 01:03:30,681 -Love it. -[White Spoons cheering] 1209 01:03:31,516 --> 01:03:33,643 -[Ho-joon] Wow, congratulations. -[Joseph] Meat Master! 1210 01:03:33,726 --> 01:03:35,019 [Se-deuk] Congratulations! 1211 01:03:35,102 --> 01:03:37,230 [narrator] Meat Master has survived. 1212 01:03:37,313 --> 01:03:39,106 [Ho-joon] He's a master! A real master. 1213 01:03:39,607 --> 01:03:41,442 [Se-deuk] You really are the master of meat! 1214 01:03:41,943 --> 01:03:44,403 I can see why he goes by "Meat Master." 1215 01:03:44,487 --> 01:03:47,365 The meat was so tender, it melted right in my mouth. 1216 01:03:47,448 --> 01:03:50,117 What on earth did he do to that meat? It's incredible. 1217 01:03:50,618 --> 01:03:52,078 [music fades] 1218 01:03:52,161 --> 01:03:53,579 [bell dings] 1219 01:03:54,247 --> 01:03:56,916 [Hyun-seok] What's that? It kind of looks like sashimi. 1220 01:03:57,875 --> 01:04:00,253 Once the world gets a look at this dish, 1221 01:04:01,254 --> 01:04:04,298 they're gonna wanna come all the way to Korea just to try it. 1222 01:04:04,382 --> 01:04:05,341 CELEBRITIES' CHEF 1223 01:04:05,424 --> 01:04:06,843 It's a one-of-a-kind dish. 1224 01:04:06,926 --> 01:04:08,511 [sprightly music playing] 1225 01:04:19,188 --> 01:04:21,649 -He keeps working on the vegetables. -[Joseph] Hmm. 1226 01:04:24,026 --> 01:04:25,736 [Hyun-seok] It's way too simple. 1227 01:04:26,445 --> 01:04:27,697 Yeah, he has nothing. 1228 01:04:27,780 --> 01:04:29,365 CHOI HYUN-SEOK "NO MAIN INGREDIENTS" 1229 01:04:30,658 --> 01:04:33,202 [Celebrities' Chef] If you're just looking at the ingredients, 1230 01:04:33,286 --> 01:04:35,162 you might say, "Hmm. I don't know…" 1231 01:04:35,746 --> 01:04:39,375 After all, I'm just using things like beets, avocado, 1232 01:04:39,458 --> 01:04:40,626 kohlrabi, 1233 01:04:40,710 --> 01:04:42,253 shiitake mushrooms, 1234 01:04:42,336 --> 01:04:43,880 lotus roots, and so on. 1235 01:04:43,963 --> 01:04:47,049 They're accessible ingredients that you can find at any supermarket. 1236 01:04:50,720 --> 01:04:53,097 [Hyun-seok] Is that Japanese? Are those shiso leaves? 1237 01:04:53,180 --> 01:04:56,642 Yeah, shiso. I think he's going with Japanese. 1238 01:05:01,230 --> 01:05:03,065 -This one? -[Hyun-seok] Yeah, the vegetables… 1239 01:05:03,566 --> 01:05:05,067 I thought they were abalones at first. 1240 01:05:05,151 --> 01:05:08,237 [Seonkyoung] Yeah, the second ones he just put down are shiitake mushrooms. 1241 01:05:08,321 --> 01:05:10,072 I guess they're not abalones. 1242 01:05:10,156 --> 01:05:12,533 -They all look like vegetables. -Right, vegetables. 1243 01:05:13,034 --> 01:05:15,870 [Seonkyoung] I think he's preparing a vegan sashimi dish. 1244 01:05:15,953 --> 01:05:19,206 My dish today is a vegetarian sashimi, 1245 01:05:19,290 --> 01:05:20,917 and a vegetarian futomaki. 1246 01:05:22,126 --> 01:05:26,047 Everyone's doing stuff with protein, you know, like, meat, fish and everything. 1247 01:05:26,130 --> 01:05:28,257 I'm the only one doing a plant-based dish. 1248 01:05:28,341 --> 01:05:29,634 I'm in this alone. 1249 01:05:33,095 --> 01:05:37,224 So one thing that's key in my dish is "palate deception." 1250 01:05:38,935 --> 01:05:41,812 Dishes that make you go, "Huh?" because they taste like tuna, 1251 01:05:41,896 --> 01:05:45,691 or make you go, "This kinda tastes like abalone," and so on. 1252 01:05:45,775 --> 01:05:47,777 My menu is comprised of simple combinations 1253 01:05:47,860 --> 01:05:49,445 that play tricks on the senses. 1254 01:05:50,947 --> 01:05:52,448 Vegetables are simultaneously 1255 01:05:52,531 --> 01:05:55,201 the simplest, yet trickiest ingredients to work with. 1256 01:05:55,785 --> 01:05:57,703 I'll be steaming them to perfection. 1257 01:05:57,787 --> 01:05:59,789 Smoking them in some cases. 1258 01:05:59,872 --> 01:06:01,374 Frying them as well. 1259 01:06:01,457 --> 01:06:02,750 And, at times, reducing them. 1260 01:06:02,833 --> 01:06:04,418 The devil's in the details. 1261 01:06:05,127 --> 01:06:07,213 And the key factor is perfect time allocation. 1262 01:06:07,797 --> 01:06:10,383 -If I get held up by even one thing… -[timer beeping] 1263 01:06:10,466 --> 01:06:12,343 …it'll result in everything falling behind. 1264 01:06:13,219 --> 01:06:14,679 [blowing] 1265 01:06:16,555 --> 01:06:20,768 Since they're just vegetables, the texture's gonna be key in that dish. 1266 01:06:20,851 --> 01:06:22,478 [Ho-joon] Chef Anh Sung-jae was very strict 1267 01:06:22,561 --> 01:06:24,271 about how long the vegetables had been cooked 1268 01:06:24,355 --> 01:06:27,316 when he was trying them out earlier on, so I hope he's gotten it right. 1269 01:06:27,400 --> 01:06:29,527 The thing I think is most important 1270 01:06:29,610 --> 01:06:31,278 is how much the vegetables have been cooked. 1271 01:06:31,362 --> 01:06:33,072 …how long the vegetables have been cooked… 1272 01:06:33,155 --> 01:06:36,450 …and I care a lot about how well bok choy has been cooked. 1273 01:06:36,534 --> 01:06:39,286 What even is the perfect amount of cooking for a vegetable? 1274 01:06:39,370 --> 01:06:40,246 For him, I mean. 1275 01:06:40,746 --> 01:06:44,208 Chef Anh Sung-jae is here and he's got an eye for the finer details, 1276 01:06:44,875 --> 01:06:47,420 so I just know he's going to know my menu's worth. 1277 01:06:47,503 --> 01:06:49,380 -[bell dings] -[Ho-joon] He's done. 1278 01:06:50,631 --> 01:06:52,425 -[music fades] -[White Spoons clap] 1279 01:06:53,884 --> 01:06:56,637 [Seonkyoung] I'm excited for this one. The vegan sushi. 1280 01:06:57,972 --> 01:07:01,642 If somehow he's managed to get the right taste, 1281 01:07:02,810 --> 01:07:05,187 I'd like to pay for a plate myself. [chuckles] 1282 01:07:06,313 --> 01:07:07,606 Oh… [chuckles nervously] 1283 01:07:08,524 --> 01:07:09,358 [Anh] Ah. 1284 01:07:10,359 --> 01:07:11,444 This here 1285 01:07:12,778 --> 01:07:14,488 looks somewhat like sashimi. 1286 01:07:15,156 --> 01:07:16,907 That kind of looks like tuna. Yeah. 1287 01:07:16,991 --> 01:07:20,119 The dish I've prepared for you today is a vegetarian sashimi. 1288 01:07:20,202 --> 01:07:23,456 I've also prepared a vegetarian futomaki to go with it. 1289 01:07:24,206 --> 01:07:25,833 There are a lot of components. 1290 01:07:25,916 --> 01:07:29,045 First, the lotus roots pickled in magnolia berries, with gold kiwis, 1291 01:07:29,128 --> 01:07:31,213 braised sweet shiitake mushrooms, 1292 01:07:31,297 --> 01:07:32,214 kohlrabi, 1293 01:07:33,090 --> 01:07:36,635 and last but not least, there's the smoked beets and avocado. 1294 01:07:37,219 --> 01:07:40,556 If I can make a recommendation, I think you'll find this one to your liking. 1295 01:07:40,639 --> 01:07:42,808 -[Anh] I'll eat this one. -After that, please try this. 1296 01:07:42,892 --> 01:07:43,726 [Anh] I see. 1297 01:07:43,809 --> 01:07:45,227 [pensive music playing] 1298 01:07:46,729 --> 01:07:47,563 [music fades] 1299 01:07:47,646 --> 01:07:49,356 [Anh] Okay, the lotus root. 1300 01:07:54,612 --> 01:07:57,406 -[Celebrities' Chef] That one's… -And a bit of the wasabi. 1301 01:07:57,490 --> 01:07:59,617 [Celebrities' Chef] Then seaweed. Dip it in soy sauce. 1302 01:07:59,700 --> 01:08:00,701 [Anh] I see. 1303 01:08:02,119 --> 01:08:04,497 -It really is like tuna. -[Celebrities' Chef] That's right. 1304 01:08:04,580 --> 01:08:06,624 -Please have it with your eyes closed. -[Anh] Okay. 1305 01:08:10,878 --> 01:08:12,505 [anxious music playing] 1306 01:08:18,010 --> 01:08:22,056 He's served the cooked beets with avocado first, it seems. 1307 01:08:22,139 --> 01:08:25,309 Unlike toro, beets don't taste all that fatty, 1308 01:08:25,392 --> 01:08:27,103 so it makes a lot of sense. 1309 01:08:27,186 --> 01:08:28,604 That's really smart of him. 1310 01:08:29,105 --> 01:08:32,233 -[Joseph] That's supersmart. -[Hyun-seok] Avocado has fat, after all. 1311 01:09:05,766 --> 01:09:06,976 [music builds] 1312 01:09:07,893 --> 01:09:09,645 -[Anh] Celebrities' Chef. -Yes? 1313 01:09:10,271 --> 01:09:12,439 [closing theme music playing] 1314 01:11:11,725 --> 01:11:13,769 [music fades]