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