1 00:00:22,522 --> 00:00:23,356 Celebrities' Chef. 2 00:00:23,940 --> 00:00:25,275 -Celebrities' Chef. -Yes, sir? 3 00:00:28,153 --> 00:00:29,529 -You've survived. -Thank you! 4 00:00:31,656 --> 00:00:32,490 He's survived. 5 00:00:35,827 --> 00:00:36,661 Thank you! 6 00:00:38,413 --> 00:00:39,497 Good! 7 00:00:39,998 --> 00:00:43,001 You gave me the freedom of choice to close my eyes and enjoy 8 00:00:43,084 --> 00:00:45,086 instead of telling me what I'm supposed to taste. 9 00:00:45,170 --> 00:00:47,630 Thanks to that, I was able to imagine 10 00:00:47,714 --> 00:00:49,466 -everything that you intended. -Right. 11 00:00:49,549 --> 00:00:51,468 Now I want to taste it. 12 00:00:51,551 --> 00:00:52,635 Me too. 13 00:00:52,719 --> 00:00:55,555 I could feel that you tried to handle these vegetables 14 00:00:55,638 --> 00:01:00,060 as deliciously and respectfully as possible. 15 00:01:00,143 --> 00:01:02,062 Thank you, Chef! 16 00:01:02,687 --> 00:01:05,023 CELEBRITIES' CHEF SURVIVES 17 00:01:05,106 --> 00:01:06,858 -Congratulations! -Wow. 18 00:01:07,525 --> 00:01:08,526 I'm moving up. 19 00:01:08,610 --> 00:01:10,361 Are you going to challenge me now? 20 00:01:10,445 --> 00:01:12,238 I don't know yet. 21 00:01:12,322 --> 00:01:13,782 Do it, if you get the chance. 22 00:01:13,865 --> 00:01:14,908 I will, Chef. 23 00:01:15,408 --> 00:01:17,077 I told him to wait 24 00:01:18,661 --> 00:01:20,205 until I go up there to get him. 25 00:01:20,789 --> 00:01:24,250 Shawn, go! Let's do this! 26 00:01:24,334 --> 00:01:27,045 Shawn! 27 00:01:27,128 --> 00:01:28,505 Go! 28 00:01:28,588 --> 00:01:34,761 There's someone very special among the contestants today. 29 00:01:34,844 --> 00:01:36,137 Shawn! 30 00:01:37,472 --> 00:01:39,140 Shawn! The Spark! 31 00:01:40,433 --> 00:01:42,018 Chef Spark! 32 00:01:43,353 --> 00:01:44,813 He's "Chef Spark." 33 00:01:44,896 --> 00:01:46,940 CHEF SPARK CHEF-OWNER OF "BISTRO SPARK" 34 00:01:47,023 --> 00:01:49,734 I run an Italian bistro called Bistro Spark in Apgujeong. 35 00:01:49,818 --> 00:01:54,989 That's where my title "Chef Spark" comes from. 36 00:01:55,073 --> 00:01:57,283 Fabri and I worked together in Italy. 37 00:01:57,367 --> 00:02:02,372 I was his sous-chef for a year. 38 00:02:02,455 --> 00:02:05,083 I look up to him a lot. 39 00:02:05,583 --> 00:02:08,753 He's good with Italian cuisine, especially pasta, 40 00:02:08,837 --> 00:02:11,881 -because I was the one who taught him. -You did. 41 00:02:13,091 --> 00:02:16,511 My dish for today is fresh pasta with seafood. 42 00:02:19,013 --> 00:02:20,890 I make the pasta myself. 43 00:02:26,688 --> 00:02:28,398 He's so awesome. 44 00:02:28,940 --> 00:02:31,609 He's rolling the dough with a wine bottle! 45 00:02:33,153 --> 00:02:34,362 That's awesome. 46 00:02:37,949 --> 00:02:39,159 Look at his technique. 47 00:02:39,242 --> 00:02:41,119 -That's a technique? -Yes. 48 00:02:41,202 --> 00:02:43,872 -I see. -It goes like this. 49 00:02:48,418 --> 00:02:52,046 He made seafood pasta in the exact same way 50 00:02:52,130 --> 00:02:57,093 we used to make it in Al Porticciolo 84. 51 00:03:02,307 --> 00:03:05,518 I was so proud of him. 52 00:03:07,562 --> 00:03:10,273 -Finished, Shawn? -Yes, I am. 53 00:03:15,987 --> 00:03:17,488 Chef. 54 00:03:17,572 --> 00:03:21,242 Look, Chef. He's tasting the seafood pasta. 55 00:03:21,326 --> 00:03:25,079 The dish I made today is seafood pasta. 56 00:03:25,163 --> 00:03:30,710 I made fresh pasta myself using squid ink and used four kinds of seafood. 57 00:03:30,793 --> 00:03:32,253 I used octopus, sweet shrimp, 58 00:03:32,795 --> 00:03:35,256 short-neck clams, and Pacific herring. 59 00:03:35,882 --> 00:03:38,176 -He made pasta with herring? -Yes. 60 00:03:38,259 --> 00:03:39,469 How bold. 61 00:03:39,552 --> 00:03:40,803 It has a lot of bones. 62 00:03:40,887 --> 00:03:42,513 Yes, a lot of small ones. 63 00:03:42,597 --> 00:03:44,098 It's not an easy ingredient to handle. 64 00:03:44,182 --> 00:03:46,643 Instead of mixing it all together, 65 00:03:46,726 --> 00:03:50,730 I recommend eating the pasta first and then each of the seafood. 66 00:03:55,902 --> 00:03:56,819 I'll try this first. 67 00:04:05,328 --> 00:04:07,705 Is he enjoying it? 68 00:04:22,011 --> 00:04:23,137 Chef Spark… 69 00:04:24,722 --> 00:04:26,349 Go, Shawn. 70 00:04:26,891 --> 00:04:29,102 Shawn. 71 00:04:32,689 --> 00:04:33,898 I'm deferring my decision. 72 00:04:34,899 --> 00:04:36,901 CHEF SPARK DEFERRED 73 00:04:36,985 --> 00:04:37,860 Deferred. 74 00:04:43,283 --> 00:04:47,662 It's difficult to cook with a herring because it needs a lot of work. 75 00:04:47,745 --> 00:04:50,415 You miss one bone and it pricks the inside of your mouth. 76 00:04:50,915 --> 00:04:52,917 I had that one bone in my mouth. 77 00:04:53,001 --> 00:04:55,795 I ate something else after but kept feeling that bone. 78 00:04:56,629 --> 00:04:58,756 The pasta itself was excellent. 79 00:04:58,840 --> 00:05:02,135 I thought to myself, "This is freaking amazing." 80 00:05:02,218 --> 00:05:03,803 "It's an easy decision." 81 00:05:03,886 --> 00:05:05,722 But I kept feeling bothered by the bone. 82 00:05:06,431 --> 00:05:07,807 All right. 83 00:05:07,890 --> 00:05:11,352 THE OTHER JUDGE TASTES THE DEFERRED DISHES TO REACH A FINAL DECISION 84 00:05:15,064 --> 00:05:16,399 It does prick. 85 00:05:16,482 --> 00:05:18,484 -Are there some bones? -You know… 86 00:05:19,068 --> 00:05:20,194 You're very bold. 87 00:05:21,154 --> 00:05:24,866 The herring is quite delicious, but it hasn't been deboned properly. 88 00:05:25,450 --> 00:05:28,202 It would've been better without the herring. 89 00:05:28,286 --> 00:05:29,746 -Yes, I agree. -Of course. 90 00:05:30,663 --> 00:05:35,168 As more and more people advanced, my chance of survival was getting lower. 91 00:05:35,251 --> 00:05:36,544 That made me nervous. 92 00:05:36,627 --> 00:05:38,504 IF THERE AREN'T ENOUGH SURVIVORS BY THE TIME ALL DISHES HAVE BEEN TASTED," 93 00:05:38,588 --> 00:05:39,964 SURVIVORS WILL BE CHOSEN FROM THE DEFERRED CONTESTANTS 94 00:05:40,048 --> 00:05:42,759 Who's the one person you think will survive? 95 00:05:42,842 --> 00:05:44,052 -Seung-woo's Dad. -Right. 96 00:05:44,552 --> 00:05:45,970 SEUNG-WOO'S DAD COOKING YOUTUBER WITH 1.4M SUBSCRIBERS 97 00:05:46,054 --> 00:05:47,347 The famous YouTuber, Seung-woo's Dad. 98 00:05:47,430 --> 00:05:48,514 Seung-woo's Dad. 99 00:05:48,598 --> 00:05:51,642 He's a very famous YouTuber, and from what I know, 100 00:05:51,726 --> 00:05:53,644 he had a long culinary career. 101 00:05:53,728 --> 00:05:55,563 He makes a lot of videos detailed enough 102 00:05:55,646 --> 00:05:58,900 that they're even helpful for professional chefs. 103 00:05:59,400 --> 00:06:02,028 He's famous in the industry, 104 00:06:02,111 --> 00:06:05,573 so I wondered why he was with the Black Spoons. 105 00:06:05,656 --> 00:06:07,867 My vote is on that good-looking man. 106 00:06:07,950 --> 00:06:09,619 -That good-looking young man over there? -Yes. 107 00:06:09,702 --> 00:06:10,828 CHEF OF ALL TRADES 108 00:06:10,912 --> 00:06:11,996 Chef of All Trades. 109 00:06:12,080 --> 00:06:13,164 There's Austin Kang. 110 00:06:13,247 --> 00:06:15,291 He's already famous, isn't he? 111 00:06:15,375 --> 00:06:18,002 He's good at cooking a variety of foods 112 00:06:18,086 --> 00:06:21,506 and even runs his own restaurant. 113 00:06:21,589 --> 00:06:25,176 I don't know why he's a Black Spoon. 114 00:06:25,760 --> 00:06:27,011 "Chef of All Trades." 115 00:06:27,095 --> 00:06:29,430 -So you cook, and do something else? -Sometimes. 116 00:06:29,514 --> 00:06:32,058 -I used to do a bit of modeling. -I see. 117 00:06:32,141 --> 00:06:34,143 But you're focusing on cooking now. 118 00:06:34,227 --> 00:06:37,438 Yes, that's my passion. That's what I want to do. 119 00:06:37,522 --> 00:06:40,775 You're trying to let everyone know 120 00:06:40,858 --> 00:06:43,528 -that you're serious about this, right? -That's right. 121 00:06:43,611 --> 00:06:45,113 So his main job is a chef. 122 00:06:45,696 --> 00:06:49,700 I guess that could get clouded because he's on TV a lot. 123 00:06:49,784 --> 00:06:53,830 I want to show who I am and what I love, which is cooking. 124 00:06:54,372 --> 00:06:55,581 That's all that matters. 125 00:06:56,165 --> 00:06:57,250 You can do it. 126 00:06:57,750 --> 00:06:58,584 Thank you. 127 00:06:59,335 --> 00:07:02,046 How's the salad? How's Seung-woo's Dad doing? 128 00:07:02,130 --> 00:07:04,298 He's trying very hard. 129 00:07:05,591 --> 00:07:06,843 What are you making there? 130 00:07:07,343 --> 00:07:09,762 The ingredient I'm using today 131 00:07:09,846 --> 00:07:12,348 is totally out of season. 132 00:07:12,432 --> 00:07:15,643 It's January right now, so it was tough to get this. 133 00:07:15,726 --> 00:07:17,687 -Wait, is that a watermelon? -What is it? 134 00:07:23,401 --> 00:07:25,611 It doesn't taste the best. 135 00:07:29,407 --> 00:07:31,742 I'm making a winter watermelon salad. 136 00:07:32,702 --> 00:07:34,745 -You're using watermelons? -Yes, sir. 137 00:07:34,829 --> 00:07:36,289 -In this winter? -Yes, sir. 138 00:07:37,123 --> 00:07:38,958 -It's a bit risky. -It is. 139 00:07:39,041 --> 00:07:41,335 -You know that it's risky? -Yes, sir. 140 00:07:41,961 --> 00:07:44,630 Why did he choose to use a watermelon? 141 00:07:44,714 --> 00:07:46,924 Call me a weirdo if you want. 142 00:07:47,717 --> 00:07:50,845 I really enjoy eating watermelon salads. 143 00:07:50,928 --> 00:07:53,931 Because the first mission was making a signature dish, 144 00:07:54,015 --> 00:07:54,974 I had to make mine. 145 00:07:55,057 --> 00:07:57,727 I wanted to make one in my style. 146 00:08:00,605 --> 00:08:03,024 -What's he going to make? -Californian galbi. 147 00:08:03,524 --> 00:08:05,276 -Californian galbi? -Yes. 148 00:08:05,359 --> 00:08:07,737 Yes, it smells like… 149 00:08:07,820 --> 00:08:09,614 This is a dish to show myself 150 00:08:09,697 --> 00:08:12,825 since I was born and raised in LA, California. 151 00:08:13,409 --> 00:08:15,912 My mixed-up soul food? I don't know. 152 00:08:16,496 --> 00:08:18,873 I braise the short rib in a Mexican-style sauce 153 00:08:18,956 --> 00:08:20,750 for around 50 minutes. 154 00:08:21,501 --> 00:08:23,169 Then I prepare a gochujang aioli. 155 00:08:23,252 --> 00:08:24,629 AIOLI: A SAUCE MADE WITH GARLIC, OLIVE OIL, AND EGG YOLK 156 00:08:24,712 --> 00:08:28,007 And also a pesto made with perilla leaves. 157 00:08:28,090 --> 00:08:29,467 Then I braise the meat in port wine sauce… 158 00:08:29,550 --> 00:08:30,676 PORT WINE: PORTUGUESE FORTIFIED WINE 159 00:08:30,760 --> 00:08:33,262 …and make salsa fresca as the topping. 160 00:08:33,346 --> 00:08:34,764 A little bit of Mexican, 161 00:08:34,847 --> 00:08:37,475 Korean, and European. 162 00:08:37,558 --> 00:08:39,101 A little bit of everything mixed up. 163 00:08:40,353 --> 00:08:41,354 It's just… 164 00:08:43,314 --> 00:08:46,442 Me. I guess this dish is me. 165 00:08:46,526 --> 00:08:47,777 That's what 166 00:08:48,486 --> 00:08:50,738 this dish means to me. 167 00:08:50,821 --> 00:08:52,615 I'd like to know what you think. 168 00:08:53,866 --> 00:08:56,619 Chef Anh is also from California, 169 00:08:56,702 --> 00:08:58,913 so I wondered if he'd like it. 170 00:09:14,262 --> 00:09:18,140 Mexican, Korean, and American. 171 00:09:18,224 --> 00:09:20,226 They're all in here. 172 00:09:20,309 --> 00:09:21,394 -Yes. -I can taste it. 173 00:09:21,477 --> 00:09:24,313 You cooked it very nicely too. 174 00:09:25,106 --> 00:09:28,442 It's a dish a lot of people would enjoy. 175 00:09:29,068 --> 00:09:31,279 Chef Anh likes it, so he'll advance. 176 00:09:34,490 --> 00:09:36,993 I'm curious about Seong-woo's Dad. 177 00:09:37,076 --> 00:09:39,370 -I want to see Seung-woo's Dad. -Let's go. 178 00:09:39,453 --> 00:09:43,207 I know I can cook the best when using what I like most, 179 00:09:43,291 --> 00:09:45,501 which are chicken breast and watermelon. 180 00:09:46,085 --> 00:09:47,587 So I made two dishes out of those. 181 00:09:48,254 --> 00:09:51,340 On the left is a dish with chicken breast cooked sous vide, 182 00:09:51,424 --> 00:09:52,925 and on the right is a watermelon dish. 183 00:09:55,011 --> 00:09:59,223 I'm sure he had his doubts since watermelons are best in the summer. 184 00:09:59,307 --> 00:10:00,391 That's when they're in season. 185 00:10:00,474 --> 00:10:02,852 But I'm using one in January. 186 00:10:02,935 --> 00:10:08,190 I wondered if he was confident or mistaken. 187 00:10:08,274 --> 00:10:13,154 Most people would use ingredients that are in season. 188 00:10:13,738 --> 00:10:14,739 But a watermelon? 189 00:10:15,656 --> 00:10:18,159 It's risky to use a watermelon in the winter 190 00:10:18,743 --> 00:10:19,785 since it's less sweet. 191 00:10:27,793 --> 00:10:31,505 It's a dish a lot of people would enjoy. 192 00:10:31,589 --> 00:10:35,343 But I think simply mixing up different ingredients 193 00:10:35,426 --> 00:10:37,637 doesn't give a dish an identity. 194 00:10:37,720 --> 00:10:39,722 -Okay. -That should happen naturally 195 00:10:39,805 --> 00:10:42,808 if you've cooked for a while and if you're good at your job. 196 00:10:42,892 --> 00:10:47,480 Both the Mexican and Korean influence should come naturally. 197 00:10:47,563 --> 00:10:49,565 If you force yourself to do something, 198 00:10:49,649 --> 00:10:52,068 some bullshit comes out, you know? 199 00:10:52,151 --> 00:10:53,819 -Okay. -That's what happens. 200 00:10:54,528 --> 00:10:57,156 Right now, it feels like you're forcing your concept, 201 00:10:57,239 --> 00:11:00,284 and this is nothing but a mixture of flavors. 202 00:11:00,951 --> 00:11:03,496 Chef of All Trades, you're eliminated. 203 00:11:04,288 --> 00:11:05,706 -Thank you. -Thank you, sir. 204 00:11:10,586 --> 00:11:11,629 He's not even deferred? 205 00:11:12,213 --> 00:11:13,631 Cheer up. 206 00:11:13,714 --> 00:11:18,135 I need to spend more time in my kitchen and try to find my identity. 207 00:11:30,147 --> 00:11:32,983 It's not summer, so the watermelon isn't very sweet, 208 00:11:33,067 --> 00:11:35,194 and it lacks aroma too. 209 00:11:38,406 --> 00:11:39,573 How did you make this? 210 00:11:43,285 --> 00:11:45,705 Winter watermelons can't be this sweet. 211 00:11:46,914 --> 00:11:48,666 I made it sweet. 212 00:11:49,834 --> 00:11:51,669 It's not that difficult. 213 00:11:53,754 --> 00:11:57,466 If you mix in some vanilla extract and sugarcane syrup 214 00:11:57,550 --> 00:11:59,552 and put it in a vacuum sealer, 215 00:11:59,635 --> 00:12:03,848 that quickly seeps into the watermelon and it becomes sweet throughout. 216 00:12:03,931 --> 00:12:08,227 Using this technique, you can make the watermelon juicy. 217 00:12:08,811 --> 00:12:12,606 I make the dressing by mixing watermelon 218 00:12:12,690 --> 00:12:14,859 with cilantro and cucumber. 219 00:12:16,318 --> 00:12:18,279 I flash freeze that in liquid nitrogen 220 00:12:19,405 --> 00:12:22,700 to make it harder into an ice cream-like texture. 221 00:12:25,494 --> 00:12:27,830 I used an ingredient that's not in season 222 00:12:27,913 --> 00:12:30,916 but made it so that it becomes one in season. 223 00:12:31,000 --> 00:12:33,461 I didn't know winter watermelons could be this good. 224 00:12:45,931 --> 00:12:47,349 This is really good. 225 00:12:47,433 --> 00:12:48,434 Thank you, sir. 226 00:12:48,517 --> 00:12:49,351 You've survived. 227 00:12:53,898 --> 00:12:55,399 -Wow. -It's a success. 228 00:12:56,025 --> 00:12:57,109 Great idea. 229 00:12:57,610 --> 00:13:02,114 He has techniques, and his idea was also great. 230 00:13:02,198 --> 00:13:05,159 But the flavor itself was what moved him up. 231 00:13:05,242 --> 00:13:07,453 It's different from just sprinkling sugar. 232 00:13:07,536 --> 00:13:09,538 Sugar doesn't make everything better. 233 00:13:09,622 --> 00:13:14,293 SEUNG-WOO'S DAD SURVIVES 234 00:13:19,715 --> 00:13:21,217 -That was tough. -Congratulations. 235 00:13:21,300 --> 00:13:22,802 -That was tough. -Congratulations. 236 00:13:22,885 --> 00:13:24,053 -Congratulations. -Congratulations. 237 00:13:25,137 --> 00:13:26,222 Congratulations! 238 00:13:38,484 --> 00:13:42,279 I wanted Chef Anh to be my judge. 239 00:13:42,780 --> 00:13:43,989 It was Chef Anh or no one. 240 00:13:44,073 --> 00:13:45,449 NAPOLI MATFIA CHEF-OWNER OF "VIA TOLEDO PASTA BAR" 241 00:13:45,533 --> 00:13:50,037 I have experience working in Michelin-star restaurants, 242 00:13:50,538 --> 00:13:54,083 and what I do now is also in the style of fine dining, 243 00:13:55,292 --> 00:13:57,628 which is why I wanted Chef Anh to be my judge. 244 00:13:59,046 --> 00:14:02,633 I kept thinking that one of those seats was bound to be mine. 245 00:14:05,261 --> 00:14:08,430 Fresh pasta has always been my specialty. 246 00:14:09,974 --> 00:14:12,935 This isn't your ordinary pasta. 247 00:14:13,018 --> 00:14:15,271 It's my personal creation. 248 00:14:15,354 --> 00:14:17,147 It's a dumpling-like pasta. 249 00:14:17,815 --> 00:14:22,611 I'm making pasta that I invented which tells the story of Naples. 250 00:14:23,737 --> 00:14:25,906 Is he making fresh pasta? 251 00:14:25,990 --> 00:14:27,283 Wow. 252 00:14:27,992 --> 00:14:28,951 That's awesome. 253 00:14:29,702 --> 00:14:32,496 I'm really looking forward to it. 254 00:14:33,873 --> 00:14:37,293 I think he's making Italian food the authentic way. 255 00:14:37,376 --> 00:14:38,460 Oh really? 256 00:14:38,544 --> 00:14:40,754 It looks like it'll have a deep flavor. 257 00:14:40,838 --> 00:14:44,967 He's even making the broth from scratch. 258 00:14:45,050 --> 00:14:46,760 I can tell it's going to be good. 259 00:14:46,844 --> 00:14:49,889 I think I'm in my prime right now. 260 00:14:50,472 --> 00:14:52,141 I'm the flavor genius from Naples. 261 00:14:52,224 --> 00:14:53,142 NAPOLI MATFIA 262 00:14:53,934 --> 00:14:54,852 Hello, sir. 263 00:14:56,103 --> 00:14:57,146 That plating. 264 00:14:57,855 --> 00:14:58,939 Mamma mia! 265 00:15:00,941 --> 00:15:02,318 There's a lot here. 266 00:15:04,069 --> 00:15:07,907 Think of this as a dish with both the glamorous side 267 00:15:07,990 --> 00:15:10,409 and the rough side of Naples in one plate. 268 00:15:10,492 --> 00:15:12,286 The glamorous side is full of color, 269 00:15:12,369 --> 00:15:19,001 like the different-colored potato purée, and various Mediterranean seafood. 270 00:15:19,585 --> 00:15:22,588 Then I reinterpreted the rough times that Naples had 271 00:15:22,671 --> 00:15:25,674 by making pasta in the shape of black trash bags. 272 00:15:25,758 --> 00:15:28,636 It's a dish that represents the many sides of Naples. 273 00:15:28,719 --> 00:15:30,012 FRESH PASTA REPRESENTING NAPLES WITH POTATO PURÉE 274 00:15:30,095 --> 00:15:33,474 Tell me two things I should eat and I'll have them with the sauce. 275 00:15:33,557 --> 00:15:36,727 -First, the red shrimp with the bisque. -All right. 276 00:15:38,479 --> 00:15:40,439 -And this is a pasta dish, so… -Right. 277 00:15:49,573 --> 00:15:51,617 I was confident with my dish. 278 00:15:57,164 --> 00:16:01,669 I knew he'd recognize the story captured in the dish 279 00:16:01,752 --> 00:16:04,129 and my ideas as a chef. 280 00:16:21,522 --> 00:16:23,482 I know it's difficult 281 00:16:24,358 --> 00:16:27,194 -to try to take on a dish like this. -Right. 282 00:16:27,277 --> 00:16:30,239 I tasted each of the sauces just now, 283 00:16:30,322 --> 00:16:32,074 and they're all seasoned perfectly. 284 00:16:33,200 --> 00:16:36,495 But one thing that's not entirely perfect 285 00:16:37,079 --> 00:16:38,497 is the usage of an ingredient. 286 00:16:41,166 --> 00:16:43,127 There's one that doesn't quite fit in. 287 00:16:48,549 --> 00:16:50,009 It's the flavorless flowers. 288 00:16:50,092 --> 00:16:54,054 I don't know why you chose to put flowers 289 00:16:54,138 --> 00:16:57,558 on top of such gorgeous pasta with elegant ingredients. 290 00:16:57,641 --> 00:17:01,103 But I don't think you should get eliminated for that. 291 00:17:01,186 --> 00:17:02,187 The flavors are there, 292 00:17:03,856 --> 00:17:05,858 but there's also an unnecessary ingredient. 293 00:17:05,941 --> 00:17:07,109 Napoli Matfia… 294 00:17:08,944 --> 00:17:10,070 I'm deferring my decision. 295 00:17:10,154 --> 00:17:13,949 NAPOLI MATFIA DEFERRED 296 00:17:17,161 --> 00:17:19,038 After receiving that comment, 297 00:17:19,121 --> 00:17:22,124 I looked up all the menus from Chef Anh's restaurant 298 00:17:22,207 --> 00:17:23,834 to see if any of them had flowers. 299 00:17:23,917 --> 00:17:25,210 Turns out, none of them did. 300 00:17:25,294 --> 00:17:27,963 Now I know I shouldn't have used flowers. 301 00:17:28,714 --> 00:17:33,886 I hate putting useless stuff on dishes just to make them look prettier. 302 00:17:33,969 --> 00:17:38,682 Many chefs might disagree with me, but that's just my opinion. 303 00:17:38,766 --> 00:17:41,477 What he did was add something that had no flavor and use. 304 00:17:41,560 --> 00:17:46,774 It was purely for the sake of adding something extra. 305 00:17:46,857 --> 00:17:48,984 But still, it was delicious. 306 00:17:49,068 --> 00:17:51,236 I could tell he was very talented. 307 00:17:51,320 --> 00:17:54,698 He had the basics, so I wanted to give him another chance 308 00:17:54,782 --> 00:17:56,575 by getting the other judge's opinion. 309 00:17:56,658 --> 00:17:58,911 -Bet you've never seen this before. -I haven't. 310 00:17:58,994 --> 00:18:00,120 -In Naples-- -Looks like art. 311 00:18:00,204 --> 00:18:02,664 -These are black trash bags. -Trash bags? 312 00:18:02,748 --> 00:18:05,501 They represent the rough times that Naples has been through, 313 00:18:05,584 --> 00:18:08,837 and I wanted to incorporate that into my dish. 314 00:18:08,921 --> 00:18:11,465 This is the trash bag, right? 315 00:18:23,477 --> 00:18:25,270 It was delicious. 316 00:18:25,354 --> 00:18:28,899 It was the best pasta I had in a while. 317 00:18:28,982 --> 00:18:31,944 And the dish looked prettier because it tasted good. 318 00:18:32,027 --> 00:18:36,031 I'm assuming he designed his dish so glamorously and colorfully 319 00:18:36,115 --> 00:18:39,368 because he was already confident about his cooking. 320 00:18:39,451 --> 00:18:42,121 I think Mr. Paik would enjoy the dish more, 321 00:18:42,204 --> 00:18:43,455 so I have high hopes. 322 00:18:45,165 --> 00:18:46,125 I'm Yakitori King. 323 00:18:46,208 --> 00:18:47,251 YAKITORI KING CHEF-OWNER OF "YAKITORI MOOK" 324 00:18:47,334 --> 00:18:49,044 I made yakitori with Korean chicken. 325 00:18:49,711 --> 00:18:52,297 KOREAN CHICKEN YAKITORI USING VARIOUS CUTS 326 00:18:57,469 --> 00:19:00,222 I knew the flavors wouldn't lie. 327 00:19:00,305 --> 00:19:01,682 You cooked it well. 328 00:19:01,765 --> 00:19:03,392 I have to move you up. 329 00:19:03,475 --> 00:19:04,351 Thank you, sir. 330 00:19:05,644 --> 00:19:06,895 Savory pasta, I see. 331 00:19:06,979 --> 00:19:08,856 The Boy Who Returned, I'm deferring my decision. 332 00:19:08,939 --> 00:19:11,316 THE BOY WHO RETURNED DEFERRED 333 00:19:11,400 --> 00:19:14,903 I made ratatouille with a sauce that's slightly charred. 334 00:19:14,987 --> 00:19:15,863 RATATOUILLE 335 00:19:15,946 --> 00:19:17,447 It's too greasy. 336 00:19:17,531 --> 00:19:19,032 I'm sorry, but you're eliminated. 337 00:19:19,116 --> 00:19:20,367 Happy Birthday, you're eliminated. 338 00:19:20,450 --> 00:19:21,285 HAPPY BIRTHDAY ELIMINATED 339 00:19:21,368 --> 00:19:22,953 It turned into a funeral. 340 00:19:23,036 --> 00:19:24,037 I'm deferring my decision. 341 00:19:24,121 --> 00:19:25,914 You're eliminated. 342 00:19:25,998 --> 00:19:28,208 Chef Anh is making a lot of enemies. 343 00:19:28,292 --> 00:19:31,420 Seasoning is important when it comes to making pasta… 344 00:19:31,503 --> 00:19:32,963 KITCHEN BOSS CHEF-OWNER OF "NAWOO" 345 00:19:33,046 --> 00:19:34,756 …and I think I did well. 346 00:19:34,840 --> 00:19:36,008 BRAISED OCTOPUS AND LEMON CHEESE PASTA 347 00:19:39,386 --> 00:19:42,306 I don't say this often for dishes like these, 348 00:19:42,389 --> 00:19:43,640 but you put in great homemade flavors. 349 00:19:43,724 --> 00:19:44,933 -Thank you. -You've survived. 350 00:19:45,017 --> 00:19:46,560 KITCHEN BOSS SURVIVES 351 00:19:46,643 --> 00:19:47,811 Thank you. 352 00:19:49,855 --> 00:19:53,525 The Black Spoon Elimination Round is now complete. 353 00:19:54,276 --> 00:19:56,069 There are only four seats left. 354 00:19:56,987 --> 00:19:57,863 Only four. 355 00:19:57,946 --> 00:20:00,073 4 SURVIVOR SEATS REMAIN 356 00:20:00,157 --> 00:20:02,242 What happens to the deferred ones? 357 00:20:02,326 --> 00:20:05,329 You'd think it's easy to judge dishes on the spot, but it's not. 358 00:20:05,412 --> 00:20:10,334 Picking out 20 people out of 80 is extremely difficult. 359 00:20:10,417 --> 00:20:13,045 Thinking about dishes I'd like to eat again 360 00:20:13,128 --> 00:20:14,463 is the fairest way to decide. 361 00:20:14,546 --> 00:20:18,759 Now, it's time to announce the additional survivors. 362 00:20:20,886 --> 00:20:26,767 The first chef out of the four to survive is… 363 00:20:30,437 --> 00:20:31,772 Napoli Matfia. 364 00:20:36,944 --> 00:20:38,237 Congratulations. 365 00:20:38,320 --> 00:20:40,322 I figured they'd call my name. 366 00:20:40,405 --> 00:20:41,823 I saw it coming. 367 00:20:41,907 --> 00:20:44,701 The second additional survivor is 368 00:20:44,785 --> 00:20:46,286 Cooking Maniac. 369 00:20:48,038 --> 00:20:49,539 I f****** made it. 370 00:20:49,623 --> 00:20:50,749 Chef Spark. 371 00:20:52,209 --> 00:20:53,669 I was ecstatic. 372 00:20:53,752 --> 00:20:55,504 Do I not look like it? 373 00:20:55,587 --> 00:20:56,505 I don't know why. 374 00:20:56,588 --> 00:20:58,257 But I really was happy. 375 00:20:58,340 --> 00:21:00,759 The final additional survivor is… 376 00:21:01,677 --> 00:21:02,803 Master of School Meals. 377 00:21:05,264 --> 00:21:06,848 -Congratulations. -Congratulations. 378 00:21:07,808 --> 00:21:10,852 I made it in, but I'm not sure if I'd do well. 379 00:21:10,936 --> 00:21:13,230 I'll try to boost my confidence. 380 00:21:14,690 --> 00:21:17,317 The 20 finalists have been selected 381 00:21:17,401 --> 00:21:20,988 from the Black Spoon Elimination Round. 382 00:21:22,155 --> 00:21:25,242 I just want to go against the White Spoons now. 383 00:21:25,325 --> 00:21:28,161 I don't care if I win or lose. I'll fight tooth and nail. 384 00:21:28,245 --> 00:21:29,871 This is the underdogs' revolution. 385 00:21:29,955 --> 00:21:35,669 THE 20 BLACK SPOON SURVIVORS OF ROUND 1: BLACK SPOON ELIMINATION ROUND 386 00:21:37,462 --> 00:21:41,466 If anyone wants to challenge me, bring it on. 387 00:21:41,550 --> 00:21:44,136 I know I can beat anyone. 388 00:21:44,219 --> 00:21:49,349 THE 20 WHITE SPOONS 389 00:22:09,661 --> 00:22:11,288 -What? -What's this? 390 00:22:14,833 --> 00:22:15,667 What is this? 391 00:22:17,711 --> 00:22:18,587 What is it? 392 00:22:18,670 --> 00:22:20,005 What's going on? 393 00:22:20,672 --> 00:22:21,506 What? 394 00:22:24,509 --> 00:22:26,720 -What is this place? -This is like Squid Game. 395 00:22:41,068 --> 00:22:42,235 Are those refrigerators? 396 00:22:43,653 --> 00:22:45,113 -Fridges? -That's a twist. 397 00:22:45,197 --> 00:22:47,240 Why are there refrigerators here? 398 00:22:48,325 --> 00:22:49,493 This is mental. 399 00:22:49,576 --> 00:22:52,079 -Wow, this is insane. -It really is. 400 00:22:52,162 --> 00:22:53,705 What's inside them? 401 00:22:53,789 --> 00:22:54,998 Ingredients? 402 00:22:55,082 --> 00:22:57,542 This must be our next mission. 403 00:22:57,626 --> 00:23:00,128 -Inside them? -I think our next mission will be inside. 404 00:23:01,046 --> 00:23:02,839 There's something inside those fridges. 405 00:23:02,923 --> 00:23:03,799 GENIUS RESTAURATEUR 406 00:23:04,383 --> 00:23:06,760 Congratulations to the 20 Black Spoons 407 00:23:06,843 --> 00:23:10,680 who made it through the Black Spoon Elimination Round. 408 00:23:17,479 --> 00:23:18,647 Starting this round, 409 00:23:19,356 --> 00:23:23,944 it's Black Spoon versus White Spoon and White Spoon versus Black Spoon. 410 00:23:24,027 --> 00:23:27,406 You will now begin the culinary class wars. 411 00:23:28,573 --> 00:23:30,200 -Class wars? -Culinary classes. 412 00:23:32,202 --> 00:23:34,704 Before we officially begin, 413 00:23:35,455 --> 00:23:39,376 here is the number of survivors for this round. 414 00:23:41,545 --> 00:23:44,256 The number of survivors for this round is… 415 00:23:48,385 --> 00:23:49,719 twenty. 416 00:23:54,182 --> 00:23:55,392 More eliminations. 417 00:23:55,976 --> 00:23:57,936 -That's half of us. -Right. 418 00:23:58,937 --> 00:24:00,480 This round 419 00:24:01,773 --> 00:24:05,068 is a one-on-one Black Spoon versus White Spoon Face-off. 420 00:24:08,280 --> 00:24:09,656 Let's do this! 421 00:24:09,739 --> 00:24:11,032 I saw this coming. 422 00:24:11,741 --> 00:24:12,784 It was bound to happen. 423 00:24:13,368 --> 00:24:15,370 -That's crazy. -It's a death match. 424 00:24:15,871 --> 00:24:17,706 It came earlier than I expected. 425 00:24:17,789 --> 00:24:19,082 KITCHEN BOSS 426 00:24:19,166 --> 00:24:21,168 I feel like I can beat anyone now that I've made it… 427 00:24:21,251 --> 00:24:22,210 CELEBRITIES' CHEF 428 00:24:22,294 --> 00:24:24,379 …into the 20 out of the 80. 429 00:24:25,005 --> 00:24:28,258 I think the Black Spoons who made it through the elimination round… 430 00:24:28,341 --> 00:24:29,634 NAPOLI MATFIA 431 00:24:29,718 --> 00:24:31,344 …have an advantage. 432 00:24:31,928 --> 00:24:33,263 AHN YOU-SEONG 433 00:24:33,346 --> 00:24:35,765 They were looking at us like, 434 00:24:35,849 --> 00:24:38,101 "We're going to get you, White Spoons." 435 00:24:38,185 --> 00:24:39,895 It felt vicious. 436 00:24:40,729 --> 00:24:42,481 The theme 437 00:24:43,273 --> 00:24:45,317 of the Black Spoon versus White Spoon Face-off 438 00:24:46,318 --> 00:24:52,240 is inside the 20 refrigerators 439 00:24:52,324 --> 00:24:53,575 in front of you. 440 00:24:53,658 --> 00:24:54,701 Is it random? 441 00:24:55,202 --> 00:25:00,790 There are 20 different main ingredients in each of the refrigerators. 442 00:25:02,542 --> 00:25:03,418 Twenty ingredients. 443 00:25:03,502 --> 00:25:04,920 The chefs competing against each other, 444 00:25:05,587 --> 00:25:08,673 one Black Spoon and one White Spoon, 445 00:25:09,508 --> 00:25:13,261 will choose one refrigerator. 446 00:25:15,013 --> 00:25:19,184 The two chefs will use the main ingredient inside the refrigerator 447 00:25:20,352 --> 00:25:26,775 to cook their best dishes and win against their opponents. 448 00:25:28,818 --> 00:25:31,571 So we cook with the same ingredient. 449 00:25:31,655 --> 00:25:33,156 It's an "I die, and you die" situation. 450 00:25:34,491 --> 00:25:37,285 -No, it's "I live, and you die." -Right. 451 00:25:37,369 --> 00:25:39,496 -This is the real game. -It is. 452 00:25:40,038 --> 00:25:42,123 -This is where your true skills shine. -Right. 453 00:25:43,208 --> 00:25:45,001 It is now time 454 00:25:46,002 --> 00:25:49,839 to begin the matchups. 455 00:25:52,008 --> 00:25:53,051 How will it go? 456 00:25:53,134 --> 00:25:54,052 I'm nervous. 457 00:25:54,135 --> 00:25:55,971 This is like ciphers in hip-hop. 458 00:25:58,348 --> 00:26:00,016 I really don't want to get picked. 459 00:26:01,017 --> 00:26:04,980 They're pent-up and ready to fight us. 460 00:26:07,274 --> 00:26:08,108 First, 461 00:26:09,317 --> 00:26:10,193 Team White Spoon's… 462 00:26:13,572 --> 00:26:15,323 Choi Hyun-seok. 463 00:26:15,407 --> 00:26:18,159 Of course. 464 00:26:26,793 --> 00:26:27,794 If any Black Spoons… 465 00:26:27,877 --> 00:26:30,213 CHOI HYUN-SEOK EXECUTIVE CHEF OF "CHOI." 466 00:26:30,297 --> 00:26:32,716 …wish to challenge Team White Spoon's Choi Hyun-seok, 467 00:26:32,799 --> 00:26:35,135 please step forward. 468 00:26:36,136 --> 00:26:38,221 They're literally picking someone to fight. 469 00:26:39,222 --> 00:26:41,266 So this is how it is? 470 00:26:46,146 --> 00:26:48,398 They're all chickening out. 471 00:26:48,481 --> 00:26:50,150 -They look scared. -They've chickened out. 472 00:26:51,568 --> 00:26:53,903 I really wanted to avoid him. 473 00:26:53,987 --> 00:26:55,572 I didn't want to challenge him in the first round 474 00:26:56,072 --> 00:26:58,074 since he'd be so determined to fight. 475 00:27:02,871 --> 00:27:04,664 -No one's going to… -I'll step forward. 476 00:27:07,709 --> 00:27:09,127 This is a great two-shot. 477 00:27:09,210 --> 00:27:11,713 They're both so tall. 478 00:27:12,297 --> 00:27:13,590 I'm not stepping up there. 479 00:27:15,300 --> 00:27:16,801 THE BLACK SPOON ELIMINATION ROUND 480 00:27:16,885 --> 00:27:19,679 I've always thought it's difficult to cook duck that way. 481 00:27:20,263 --> 00:27:22,265 He cooked the duck very well. 482 00:27:22,349 --> 00:27:23,850 You've improved a lot. 483 00:27:23,933 --> 00:27:25,185 You've survived. 484 00:27:25,268 --> 00:27:26,519 Thank you. 485 00:27:27,103 --> 00:27:28,772 He scraped off all the sauce. 486 00:27:28,855 --> 00:27:30,190 You're the first from fine dining. 487 00:27:31,107 --> 00:27:33,360 His dish surprised me. 488 00:27:34,527 --> 00:27:35,695 It was impressive. 489 00:27:35,779 --> 00:27:37,155 ONE TWO THREE HEAD CHEF OF "BORNYON" 490 00:27:37,947 --> 00:27:40,116 -I'm not stepping up there. -No. 491 00:27:47,040 --> 00:27:50,168 I wanted to challenge him from the moment he made his appearance. 492 00:27:50,877 --> 00:27:53,797 I know I'll go against him at some point of this competition. 493 00:27:53,880 --> 00:27:56,549 -"At some point." -So why not do it today? 494 00:27:56,633 --> 00:27:58,968 I hope this will be a fun match. 495 00:27:59,469 --> 00:28:02,639 They're both adept at fine dining. 496 00:28:03,848 --> 00:28:05,058 It'll be fun to watch. 497 00:28:05,141 --> 00:28:06,935 CHOI HYUN-SEOK VS ONE TWO THREE 498 00:28:07,018 --> 00:28:09,854 The two chefs who have completed their matchup, 499 00:28:09,938 --> 00:28:13,566 please select a refrigerator of your choice out of the 20. 500 00:28:15,527 --> 00:28:16,569 Is it random? 501 00:28:17,070 --> 00:28:18,238 It must be. 502 00:28:18,321 --> 00:28:19,823 The ingredient for each matchup is different. 503 00:28:21,116 --> 00:28:22,742 -You should choose. -Please. 504 00:28:22,826 --> 00:28:23,993 Go ahead. 505 00:28:24,828 --> 00:28:26,037 Let's go! 506 00:28:27,205 --> 00:28:28,665 Which one should I choose? 507 00:28:33,878 --> 00:28:35,547 I'll go with this one. 508 00:28:41,845 --> 00:28:43,179 I wonder what's inside. 509 00:28:44,222 --> 00:28:46,599 The main ingredient will now be revealed. 510 00:28:50,729 --> 00:28:51,563 Jang. 511 00:28:52,147 --> 00:28:55,525 Your main ingredient is the jang trio, the Korean condiments. 512 00:28:55,608 --> 00:28:58,862 Gochujang, doenjang, and ganjang. 513 00:29:01,906 --> 00:29:03,950 They'll have to bring out the flavors of all three. 514 00:29:04,033 --> 00:29:06,119 Of course, because it's a trio. 515 00:29:07,495 --> 00:29:08,496 That's difficult. 516 00:29:10,331 --> 00:29:13,752 Team White Spoon's Lu Chinglai, 517 00:29:13,835 --> 00:29:15,462 please step forward. 518 00:29:16,212 --> 00:29:17,839 This is it. 519 00:29:19,674 --> 00:29:21,342 This will be a tough matchup. 520 00:29:23,136 --> 00:29:24,387 LU CHINGLAI CHEF-OWNER OF "HONG BO GAK" 521 00:29:24,471 --> 00:29:25,513 Chef Lu. 522 00:29:26,264 --> 00:29:28,099 He should be a judge. 523 00:29:28,183 --> 00:29:31,436 He's the best of the best. 524 00:29:32,395 --> 00:29:34,314 To my knowledge, 525 00:29:34,397 --> 00:29:38,193 he's more famous for his culinary skills in China and Taiwan than in Korea. 526 00:29:38,818 --> 00:29:41,613 He's one of the grand masters of Chinese cuisine. 527 00:29:42,614 --> 00:29:43,948 He was my professor. 528 00:29:44,032 --> 00:29:47,619 He taught a Chinese cuisine class when I was a freshman in college. 529 00:29:47,702 --> 00:29:49,871 I think Chef Lu will win this competition. 530 00:29:51,664 --> 00:29:55,293 If any Black Spoons wish to challenge Team White Spoon's Lu Chinglai, 531 00:29:55,376 --> 00:29:57,879 please step forward. 532 00:30:08,389 --> 00:30:09,766 There's a whole group! 533 00:30:15,230 --> 00:30:16,648 They all cook Chinese cuisine, right? 534 00:30:20,235 --> 00:30:22,529 This is fierce. He's a popular one. 535 00:30:22,612 --> 00:30:24,864 SELF-MADE CHEF CHEF-OWNER OF "DORYANG" 536 00:30:25,490 --> 00:30:28,076 GOD OF SEASONING CHEF-OWNER OF "EDAMAME" 537 00:30:36,292 --> 00:30:38,753 COMIC BOOK CHEF CHEF-OWNER OF "CHO KWANG 201, 101" 538 00:30:40,213 --> 00:30:41,047 Comic Book Chef. 539 00:30:42,298 --> 00:30:44,384 -This is driving me nuts. -Stop that. 540 00:30:45,301 --> 00:30:47,679 Beating him is like beating his 50-year career. 541 00:30:47,762 --> 00:30:51,432 Please choose the Black Spoon you wish to match up with. 542 00:30:51,516 --> 00:30:53,810 IF MULTIPLE BLACK SPOONS STEP FORWARD, THE WHITE SPOON CHOOSES THE OPPONENT 543 00:30:53,893 --> 00:30:54,811 I don't know. 544 00:30:55,395 --> 00:30:57,564 I'd prefer it if someone was picked for me. 545 00:30:57,647 --> 00:30:58,690 This is hard. 546 00:31:01,818 --> 00:31:05,780 I'll choose Self-Made Chef because 547 00:31:05,864 --> 00:31:07,991 -I also used to deliver food like he did. -Thank you! 548 00:31:08,575 --> 00:31:09,909 Apologies to the others. 549 00:31:11,244 --> 00:31:12,412 Awesome! 550 00:31:13,830 --> 00:31:18,209 Team White Spoon's Lu Chinglai and Team Black Spoon's Self-Made Chef, 551 00:31:18,710 --> 00:31:21,754 you've been matched for the Black Spoon versus White Spoon Face-off. 552 00:31:23,381 --> 00:31:25,341 Any Black Spoons who weren't chosen 553 00:31:25,842 --> 00:31:28,636 will get the chance to step forward again. 554 00:31:30,054 --> 00:31:32,599 Team White Spoon's Jung Ji-sun, 555 00:31:32,682 --> 00:31:35,268 -please step forward. -It's clear who she'll compete with. 556 00:31:35,351 --> 00:31:37,896 -Let's go! -Isn't the matchup already done? 557 00:31:37,979 --> 00:31:39,063 What? No. 558 00:31:39,606 --> 00:31:43,568 A lot of people want to see me challenge her. 559 00:31:44,068 --> 00:31:46,529 If any Black Spoons wish to challenge Team White Spoon's Jung Ji-sun, 560 00:31:46,613 --> 00:31:48,573 please step forward. 561 00:31:49,073 --> 00:31:50,700 This is the matchup of the century. 562 00:31:50,783 --> 00:31:52,368 GODDESS OF CHINESE CUISINE LU CHINGLAI'S APPRENTICE 563 00:31:52,452 --> 00:31:55,204 She stepped forward as everyone expected. 564 00:31:55,288 --> 00:31:56,706 I was a little disappointed. 565 00:31:56,789 --> 00:31:59,500 I wanted to show her what I've got. 566 00:32:00,084 --> 00:32:02,295 Choi Kang-rok, 567 00:32:02,378 --> 00:32:03,755 please step forward. 568 00:32:07,675 --> 00:32:09,427 Team Black Spoon's Seung-woo's Dad 569 00:32:09,510 --> 00:32:12,597 has been matched for the Black Spoon versus White Spoon Face-off. 570 00:32:14,390 --> 00:32:15,433 That's a tough matchup. 571 00:32:15,516 --> 00:32:18,269 If any Black Spoons wish to challenge Team White Spoon's Park Joon-woo, 572 00:32:18,353 --> 00:32:20,813 -Three people? -please step forward. 573 00:32:20,897 --> 00:32:21,731 Goodness. 574 00:32:22,607 --> 00:32:23,733 Come here. 575 00:32:23,816 --> 00:32:25,735 If any Black Spoons wish to challenge Team White Spoon's Fabri, 576 00:32:25,818 --> 00:32:26,778 please step forward. 577 00:32:26,861 --> 00:32:28,613 As I'm sure all the chefs know, 578 00:32:28,696 --> 00:32:31,783 Naples makes the best Italian cuisine. 579 00:32:31,866 --> 00:32:33,826 This is very much like hip-hop. 580 00:32:33,910 --> 00:32:35,286 Genius Restaurateur. 581 00:32:37,830 --> 00:32:40,124 This will be a fun match. 582 00:32:40,208 --> 00:32:43,461 Modern Korean cuisine versus traditional Korean cuisine. 583 00:32:43,544 --> 00:32:47,131 Please open the refrigerator. 584 00:32:47,215 --> 00:32:50,134 Your main ingredient is conger eel. 585 00:32:50,969 --> 00:32:51,970 Pig trotters. 586 00:32:52,053 --> 00:32:53,304 Beef intestines. 587 00:32:53,388 --> 00:32:54,347 Live octopus. 588 00:32:57,308 --> 00:32:58,393 Yes! 589 00:33:03,398 --> 00:33:04,774 Your main ingredient is 590 00:33:05,483 --> 00:33:06,651 *****. 591 00:33:09,821 --> 00:33:11,030 That's the worst. 592 00:33:15,076 --> 00:33:16,619 The matchups for the one-on-one 593 00:33:16,703 --> 00:33:19,414 Black Spoon versus White Spoon Face-off have been completed. 594 00:33:41,978 --> 00:33:43,896 Black Spoon versus White Spoon. 595 00:33:43,980 --> 00:33:45,773 White Spoon versus Black Spoon. 596 00:33:46,524 --> 00:33:50,903 Welcome to the kitchen where your first class battle will begin. 597 00:33:53,322 --> 00:33:57,452 We will now begin the one-on-one Black Spoon versus White Spoon Face-off. 598 00:34:03,207 --> 00:34:04,417 Before we begin, 599 00:34:05,501 --> 00:34:10,089 this round will be judged differently. 600 00:34:11,966 --> 00:34:15,344 In this round, the judges 601 00:34:16,596 --> 00:34:19,682 will do a blind taste test of your dishes. 602 00:34:25,229 --> 00:34:26,272 That's crazy. 603 00:34:28,149 --> 00:34:31,819 The judges will not be observing 604 00:34:32,820 --> 00:34:34,030 how you cook the dishes. 605 00:34:37,617 --> 00:34:40,286 Neither will they see 606 00:34:40,369 --> 00:34:44,373 your completed dishes. 607 00:34:45,708 --> 00:34:46,542 What? 608 00:34:47,043 --> 00:34:49,045 They're not seeing the dishes at all? 609 00:34:50,046 --> 00:34:52,965 The judges will be blindfolded 610 00:34:55,176 --> 00:34:58,930 and judge your dishes purely based on the taste. 611 00:35:00,056 --> 00:35:00,890 Shit. 612 00:35:01,599 --> 00:35:02,767 Are they serious? 613 00:35:03,893 --> 00:35:05,061 I was caught off guard. 614 00:35:05,561 --> 00:35:10,399 I want them to know how I cooked the dish and the way to eat it. 615 00:35:12,193 --> 00:35:16,447 I realized I might have to change my strategy quite a bit. 616 00:35:16,531 --> 00:35:20,118 In other words, only the chefs 617 00:35:20,618 --> 00:35:24,497 who impress the judges with solely the flavor of their dish 618 00:35:24,580 --> 00:35:25,998 will survive. 619 00:35:26,874 --> 00:35:28,543 This eliminates any prejudices. 620 00:35:28,626 --> 00:35:30,128 In terms of fairness, 621 00:35:30,211 --> 00:35:33,005 this would be the true match between the White Spoons 622 00:35:33,089 --> 00:35:34,340 and the Black Spoons. 623 00:35:34,423 --> 00:35:36,926 I have no idea or explanation of what I'm eating. 624 00:35:37,760 --> 00:35:39,262 Nothing's fairer than that. 625 00:35:39,971 --> 00:35:43,641 This round will be the most important round yet. 626 00:35:43,724 --> 00:35:46,310 1:1 BLACK SPOON VERSUS WHITE SPOON FACE-OFF 627 00:35:58,531 --> 00:36:01,659 It's the first time I'm seeing the White Spoons cook. 628 00:36:04,078 --> 00:36:07,331 It's not easy to beat years of experience. 629 00:36:09,083 --> 00:36:12,128 The Black Spoons must be very nervous right now. 630 00:36:16,007 --> 00:36:19,594 The one-on-one Black Spoon versus White Spoon Face-off 631 00:36:19,677 --> 00:36:20,970 begins now. 632 00:36:21,762 --> 00:36:22,763 Let's go! 633 00:36:23,890 --> 00:36:24,932 Good luck! 634 00:36:25,016 --> 00:36:27,226 Let's go! 635 00:36:27,310 --> 00:36:29,270 -Go! -Let's go! 636 00:36:29,353 --> 00:36:30,438 Let's go! 637 00:36:31,647 --> 00:36:33,900 Let's go, Edward! Crush it! 638 00:36:33,983 --> 00:36:36,527 -Good luck, White Spoons! -Go White Spoons! 639 00:36:40,156 --> 00:36:41,949 Chef Edward Lee is pretty cool. 640 00:36:42,950 --> 00:36:44,660 He has a natural-born coolness. 641 00:36:44,744 --> 00:36:45,578 EDWARD LEE 642 00:36:45,661 --> 00:36:49,582 I've admired him for a long time. 643 00:36:50,541 --> 00:36:55,004 I have been a chef for 27 years in the United States. 644 00:36:56,088 --> 00:36:58,549 He's very famous in the US. 645 00:36:58,633 --> 00:37:01,886 I didn't expect him to be here. 646 00:37:02,428 --> 00:37:04,680 Shouldn't he be a judge? 647 00:37:06,349 --> 00:37:08,726 I have competed and won on Iron Chef. 648 00:37:08,809 --> 00:37:10,853 I've been on Top Chef. 649 00:37:10,937 --> 00:37:13,439 I have won the James Beard Award for my books. 650 00:37:14,607 --> 00:37:19,654 It was an honor for me to be asked to cook at the White House State Dinner 651 00:37:19,737 --> 00:37:22,823 for the President of the US and the President of South Korea. 652 00:37:23,491 --> 00:37:26,953 I would not come all the way from the US 653 00:37:27,036 --> 00:37:29,038 if I did not believe I could win. 654 00:37:30,164 --> 00:37:32,500 His aura is something else. 655 00:37:32,583 --> 00:37:33,584 He's super talented. 656 00:37:33,668 --> 00:37:36,087 He's an amazing chef. 657 00:37:37,213 --> 00:37:41,801 If any Black Spoons wish to challenge Team White Spoon's Edward Lee, 658 00:37:41,884 --> 00:37:44,387 please step forward. 659 00:37:51,477 --> 00:37:52,812 Look at that! 660 00:37:55,982 --> 00:37:57,733 -I knew he'd step forward. -Yeah. 661 00:37:57,817 --> 00:38:01,237 -This just looks right. -Right, American ties. 662 00:38:01,320 --> 00:38:03,489 …please step forward. 663 00:38:03,572 --> 00:38:04,407 There. 664 00:38:04,490 --> 00:38:06,993 Look at that! 665 00:38:07,743 --> 00:38:09,370 Edward Lee and David Lee, let's go! 666 00:38:12,957 --> 00:38:14,750 -He's Meat Master, right? -Yes, that's him. 667 00:38:14,834 --> 00:38:16,294 MEAT MASTER CHEF-OWNER OF "GUUNMONG" 668 00:38:16,377 --> 00:38:20,089 I really wanted to go against him but also wanted to avoid him. 669 00:38:20,172 --> 00:38:22,883 That was how I felt about Edward Lee. 670 00:38:23,926 --> 00:38:25,594 I've always admired him, 671 00:38:25,678 --> 00:38:28,848 so I was shocked to see him here. 672 00:38:28,931 --> 00:38:29,765 Amazing. 673 00:38:30,975 --> 00:38:33,269 I was so shocked when Edward Lee came out. 674 00:38:33,769 --> 00:38:35,271 This is legendary stuff. 675 00:38:36,981 --> 00:38:40,234 Back at the table, he said he wanted this matchup 676 00:38:40,318 --> 00:38:41,485 even if he lost. 677 00:38:41,569 --> 00:38:43,279 His wish came true then. 678 00:38:44,739 --> 00:38:49,368 Chef Edward was also paying attention to him making galbi-jjim earlier. 679 00:38:49,452 --> 00:38:51,162 I can't believe they got matched up. 680 00:38:52,538 --> 00:38:55,207 And so I actually watched him for a while because 681 00:38:55,291 --> 00:38:58,919 the way he made galbi-jjim was very creative and very different. 682 00:38:59,003 --> 00:39:02,006 He has a lot of experience cooking in the US, 683 00:39:02,631 --> 00:39:05,259 so I think his skills match very well with mine. 684 00:39:07,011 --> 00:39:09,221 -Please head to the refrigerators -Chef, please. 685 00:39:09,305 --> 00:39:11,057 and select one of your choice. 686 00:39:11,140 --> 00:39:12,308 Black side or white side? 687 00:39:13,559 --> 00:39:14,894 -Right side. -Right side? 688 00:39:14,977 --> 00:39:15,895 Yeah. 689 00:39:19,148 --> 00:39:20,191 What will it be? 690 00:39:27,490 --> 00:39:29,033 Your main ingredient is… 691 00:39:30,409 --> 00:39:31,494 mukeunji. 692 00:39:32,411 --> 00:39:34,372 MUKEUNJI, AGED KIMCHI 693 00:39:34,455 --> 00:39:35,289 …mukeunji. 694 00:39:36,791 --> 00:39:37,833 Oh my god. 695 00:39:39,543 --> 00:39:42,088 -That's crazy. -What? Mukeunji? 696 00:39:42,797 --> 00:39:44,840 -How'd they get mukeunji? -It could've been better. 697 00:39:44,924 --> 00:39:46,926 That's a very Korean ingredient. 698 00:39:48,469 --> 00:39:49,637 It was a shock. 699 00:39:50,346 --> 00:39:54,058 Living in America, I've only tasted mukeunji 700 00:39:54,141 --> 00:39:56,268 maybe once or twice in my whole life. 701 00:39:56,352 --> 00:39:57,978 We got mukeunji, aged kimchi. 702 00:39:58,479 --> 00:40:01,607 Kimchi-based food is all so typical. 703 00:40:01,690 --> 00:40:04,819 Kimchi soup, kimchi stew, kimchi fried rice. 704 00:40:04,902 --> 00:40:06,570 We already know all of them. 705 00:40:07,154 --> 00:40:10,574 The key here is the way we use kimchi. 706 00:40:13,285 --> 00:40:16,372 How come I'm not seeing any meat at Meat Master's station? 707 00:40:17,581 --> 00:40:19,708 -Did he not find any? -You're right. 708 00:40:20,209 --> 00:40:23,421 -There's no meat. -He doesn't have any meat at all. 709 00:40:23,504 --> 00:40:25,714 Mukeunji goes well with meat though. 710 00:40:26,966 --> 00:40:28,843 My nickname is Meat Master, 711 00:40:28,926 --> 00:40:32,763 so people assume I'd always use meat. 712 00:40:33,389 --> 00:40:35,057 But I'm doing something unexpected. 713 00:40:36,100 --> 00:40:38,227 What's that tangy smell? 714 00:40:42,565 --> 00:40:44,400 -Is that skate? -Skate? 715 00:40:44,483 --> 00:40:46,861 Why would he voluntarily use that? 716 00:40:47,695 --> 00:40:52,366 I was thinking about dishes where kimchi plays an important role 717 00:40:52,450 --> 00:40:56,287 but doesn't stand out far too much. 718 00:40:56,787 --> 00:40:58,581 That's when I thought of samhap. 719 00:40:58,664 --> 00:41:01,584 Samhap has three main components, 720 00:41:01,667 --> 00:41:03,836 and kimchi is an essential one. 721 00:41:05,087 --> 00:41:09,425 My dish is a samhap made of skate, mukeunji, and bacon. 722 00:41:10,843 --> 00:41:12,761 I'm using a fresh skate instead of a fermented one. 723 00:41:13,304 --> 00:41:17,933 It's not easy to peel off the skin. 724 00:41:18,601 --> 00:41:22,521 And I'm using bacon instead of boiled pork. 725 00:41:24,982 --> 00:41:27,234 And finally, stir-fried mukeunji instead of fresh. 726 00:41:29,111 --> 00:41:31,947 -I think that's stir-fried kimchi. -Yes. 727 00:41:32,031 --> 00:41:34,325 -That looks good. -It's American-style. 728 00:41:34,408 --> 00:41:37,411 -American fusion style. -Exactly. 729 00:41:37,995 --> 00:41:42,541 I fillet the skate's fins and put fried bacon and kimchi inside, 730 00:41:43,292 --> 00:41:45,586 then roll it all up. 731 00:41:46,837 --> 00:41:48,631 It's going to be a surprising dish. 732 00:41:50,591 --> 00:41:54,595 I think he's going to roll it up and then cook it. 733 00:41:57,223 --> 00:42:00,267 I live close to Incheon Airport, 734 00:42:01,143 --> 00:42:02,853 so I can drop Chef Edward off. 735 00:42:04,063 --> 00:42:06,899 What's Chef Edward doing right now? 736 00:42:13,614 --> 00:42:15,282 Are those persimmons? 737 00:42:15,366 --> 00:42:17,576 -Yes, they are. -Right, hard persimmons. 738 00:42:18,244 --> 00:42:21,038 I can't imagine what he'd make with persimmons and mukeunji. 739 00:42:21,121 --> 00:42:23,374 Western cuisine uses all kinds of fruits for desserts, 740 00:42:23,457 --> 00:42:24,792 so I get using persimmons. 741 00:42:24,875 --> 00:42:27,127 But with mukeunji? That's new. 742 00:42:27,628 --> 00:42:32,383 So my dish is mukeunji salad with pork neck. 743 00:42:33,092 --> 00:42:38,097 The hardest thing about this dish is, salad is very simple. 744 00:42:39,181 --> 00:42:42,643 I have Korean pear that I'm going to slice. 745 00:42:49,441 --> 00:42:52,486 I have radish sprouts and some arugula. 746 00:43:00,286 --> 00:43:01,370 No words. 747 00:43:02,538 --> 00:43:05,332 So I want to make a salad 748 00:43:05,416 --> 00:43:08,294 but also make it very complex. 749 00:43:10,838 --> 00:43:12,381 He's juicing it. 750 00:43:13,465 --> 00:43:14,675 He's extracting the juice. 751 00:43:16,594 --> 00:43:18,304 He keeps juicing the mukeunji. 752 00:43:19,722 --> 00:43:21,265 Endless juicing. 753 00:43:21,348 --> 00:43:22,975 I wonder what he's going to make. 754 00:43:24,643 --> 00:43:27,980 To me, the mukeunji juice is like liquid gold. 755 00:43:28,063 --> 00:43:29,398 It's so good. 756 00:43:29,481 --> 00:43:33,485 So I reduced it and made a sauce with it. 757 00:43:33,569 --> 00:43:36,864 And so that became the base for my dish. 758 00:43:37,865 --> 00:43:40,534 He boiled the kimchi juice. 759 00:43:41,619 --> 00:43:44,413 -He did? -I saw him juicing his kimchi earlier. 760 00:43:46,123 --> 00:43:48,542 I'll make a salad using persimmon, 761 00:43:50,252 --> 00:43:54,089 Korean pear, pine nut, and arugula. 762 00:43:55,549 --> 00:43:58,260 Even though it looks like a very simple salad, 763 00:43:58,344 --> 00:44:01,055 there's many layers and flavors to it. 764 00:44:01,138 --> 00:44:05,934 So that to me is… Building that flavor. 765 00:44:06,018 --> 00:44:07,645 It's very difficult to do. 766 00:44:08,896 --> 00:44:11,148 Kimchi dishes tend to be very typical, 767 00:44:11,231 --> 00:44:13,025 so I'm curious to see how theirs will turn out. 768 00:44:13,108 --> 00:44:13,942 Me too. 769 00:44:23,202 --> 00:44:25,371 That smells amazing. 770 00:44:33,087 --> 00:44:36,840 And then I'll add just a little bit of mukeunji juice just at the end. 771 00:44:40,969 --> 00:44:43,055 Be careful, Chef Edward! 772 00:44:47,101 --> 00:44:48,852 Mine will be unpredictable. 773 00:44:54,733 --> 00:44:57,027 Meat Master looks like he's nearly done. 774 00:44:59,321 --> 00:45:00,155 Who's finished? 775 00:45:02,324 --> 00:45:03,617 With five minutes to spare. 776 00:45:05,953 --> 00:45:08,372 I'm also very curious about Chef Edward's dish. 777 00:45:08,956 --> 00:45:11,208 I don't worry about competitors. 778 00:45:12,000 --> 00:45:14,545 My competitor, really, is myself. 779 00:45:16,255 --> 00:45:19,925 I'm only competing against my own abilities. 780 00:45:28,851 --> 00:45:30,060 Did they take 70 minutes? 781 00:45:31,311 --> 00:45:36,358 I wonder who'll make it through between Meat Master and Chef Edward. 782 00:45:38,110 --> 00:45:39,778 The battle of mukeunji. 783 00:45:39,862 --> 00:45:43,240 Please proceed to the blind taste testing table. 784 00:45:48,495 --> 00:45:50,164 -Let's go! -Go! 785 00:45:55,836 --> 00:45:58,422 Are they tasting the food in there? 786 00:46:00,549 --> 00:46:02,926 -This part is the most nerve-racking. -I know. 787 00:46:03,427 --> 00:46:05,804 So they're going to be blindfolded? 788 00:46:06,764 --> 00:46:07,931 That's pretty unexpected. 789 00:46:08,015 --> 00:46:11,310 No cooking show has ever done that before. 790 00:46:12,853 --> 00:46:14,354 The battle of mukeunji. 791 00:46:14,438 --> 00:46:15,481 Please enter. 792 00:46:39,588 --> 00:46:42,591 I've never been in this situation before. 793 00:46:44,927 --> 00:46:47,346 It's very, very scary to me. I don't know why. 794 00:46:48,388 --> 00:46:50,349 I don't know why, my heart started beating. 795 00:46:52,309 --> 00:46:55,979 I could tell they were trying to be as fair as possible. 796 00:46:56,647 --> 00:46:59,691 This is the battle of mukeunji. 797 00:47:00,359 --> 00:47:03,779 It's all down to which contestants ended up with it. 798 00:47:06,615 --> 00:47:10,327 Now, please taste the first dish. 799 00:47:16,542 --> 00:47:22,548 My dish is a pan-fried skate roll made with fresh skate 800 00:47:23,131 --> 00:47:25,467 dipped briefly in pastrami seasoning, 801 00:47:26,260 --> 00:47:31,890 with bacon and stir-fried mukeunji inside. 802 00:47:31,974 --> 00:47:33,267 SKATE-BACON-MUKEUNJI SAMHAP 803 00:47:39,565 --> 00:47:40,941 Looks delicious. 804 00:47:41,024 --> 00:47:43,527 I think he made fish, which I thought was kind of weird 805 00:47:43,610 --> 00:47:45,404 since his name is Meat Master. 806 00:47:45,487 --> 00:47:50,117 I expected him to come up with some really intense meat dish. 807 00:47:51,618 --> 00:47:55,581 I'm good with ingredients other than meat too. 808 00:48:02,754 --> 00:48:06,174 I'm tasting the dish without even fully knowing what it's made of. 809 00:48:06,258 --> 00:48:07,801 And that made us equally nervous. 810 00:48:09,511 --> 00:48:11,638 I was hoping to pull it off 811 00:48:12,973 --> 00:48:14,600 by focusing all my senses. 812 00:48:17,853 --> 00:48:20,689 The first thing I noticed was the smell. 813 00:48:22,816 --> 00:48:24,276 It does smell like mukeunji. 814 00:48:24,359 --> 00:48:25,444 It's right in front of you. 815 00:48:26,445 --> 00:48:28,864 -Should I open up? -Yes, please. 816 00:48:37,247 --> 00:48:40,584 I focused on the three things which were its smell, 817 00:48:40,667 --> 00:48:43,378 taste, and texture once it was inside my mouth. 818 00:48:51,845 --> 00:48:56,058 I will have to base my judgment solely on the taste of the dish. 819 00:49:10,113 --> 00:49:11,406 Maybe it's because it's mukeunji, 820 00:49:12,074 --> 00:49:15,661 but I feel like I just had a nice spoonful of Korean food. 821 00:49:16,703 --> 00:49:19,748 It feels like dinnertime, like we're not judging here. 822 00:49:20,749 --> 00:49:24,086 That smokiness and the mukeunji 823 00:49:25,128 --> 00:49:26,380 go really well together. 824 00:49:31,760 --> 00:49:34,638 Next, please taste the second dish. 825 00:49:37,557 --> 00:49:39,810 I wanted to focus on mukeunji. 826 00:49:39,893 --> 00:49:45,607 And I wanted to make sure that every bite of food screams mukeunji. 827 00:49:45,691 --> 00:49:49,111 MUKEUNJI PORK NECK SALAD 828 00:50:20,392 --> 00:50:21,435 -Are you ready? -Yes. 829 00:50:44,750 --> 00:50:47,252 It was like a simple salad. 830 00:50:47,335 --> 00:50:48,628 It looked so simple 831 00:50:48,712 --> 00:50:52,674 that I knew it had to have a secret weapon inside. 832 00:50:54,384 --> 00:50:56,553 They used some sort of fruit 833 00:50:57,179 --> 00:50:58,597 to make this sweet. 834 00:50:58,680 --> 00:51:02,017 It has this subtle scent that I can't quite make out. 835 00:51:03,185 --> 00:51:06,605 But that fruit is what's giving me the kick here. 836 00:51:07,439 --> 00:51:08,940 That sweetness. 837 00:51:10,692 --> 00:51:13,236 Yeah, I was very happy to hear that 838 00:51:13,320 --> 00:51:15,947 because that was also my intention. 839 00:51:16,740 --> 00:51:19,826 The voting will now begin. 840 00:51:22,579 --> 00:51:25,373 Please select the dish 841 00:51:25,874 --> 00:51:31,296 that is more delicious and better utilized the main ingredient. 842 00:51:43,058 --> 00:51:45,143 The voting is complete. 843 00:51:47,854 --> 00:51:49,689 The result is two to zero. 844 00:51:51,316 --> 00:51:53,401 Judges, please remove your blindfolds. 845 00:51:53,485 --> 00:51:54,653 I'm dying to find out. 846 00:52:07,874 --> 00:52:09,417 That's a shock. 847 00:52:13,171 --> 00:52:15,882 Chef Edward Lee, aren't you from America? 848 00:52:16,466 --> 00:52:17,300 So… 849 00:52:19,678 --> 00:52:21,680 I live in America 850 00:52:21,763 --> 00:52:24,850 and work as a chef there. 851 00:52:24,933 --> 00:52:28,854 But in my heart, 852 00:52:29,813 --> 00:52:30,897 I'm Korean. 853 00:52:31,398 --> 00:52:33,775 So I want to show people 854 00:52:34,651 --> 00:52:39,114 my unique take on Korean cuisine. 855 00:52:40,240 --> 00:52:41,533 When I tasted this, 856 00:52:41,616 --> 00:52:45,370 I never imagined it'd be your dish. 857 00:52:46,079 --> 00:52:49,207 I'm shocked at the way 858 00:52:50,041 --> 00:52:52,377 you used the mukeunji. 859 00:52:52,460 --> 00:52:53,628 It's very unexpected. 860 00:52:55,380 --> 00:52:57,841 Did you put… Is there fruit in there? 861 00:52:57,924 --> 00:53:00,427 -Yeah, persimmon. -Persimmon, okay. 862 00:53:00,510 --> 00:53:03,138 I love the sweetness from it, and I think that's 863 00:53:04,055 --> 00:53:07,100 one of the components that kind of binds together. 864 00:53:08,810 --> 00:53:10,020 Meat Master. 865 00:53:10,729 --> 00:53:12,105 -This is an unfamiliar dish, -Right. 866 00:53:12,189 --> 00:53:13,732 but it didn't feel unfamiliar. 867 00:53:13,815 --> 00:53:16,818 I think it's because you stir-fried the mukeunji 868 00:53:16,902 --> 00:53:20,614 that it felt like taking a spoonful of a nice meal. 869 00:53:20,697 --> 00:53:21,531 That's right. 870 00:53:22,032 --> 00:53:23,116 I was shocked. 871 00:53:24,367 --> 00:53:25,702 -All right. -Thank you. 872 00:53:26,578 --> 00:53:30,790 It's time to announce the results of the mukeunji battle. 873 00:53:40,258 --> 00:53:42,969 The survivor of this one-on-one face-off is… 874 00:53:49,392 --> 00:53:51,645 Team White Spoon's Edward Lee. 875 00:53:53,605 --> 00:53:54,814 -Oh, it's me? Thank you. -Congratulations. 876 00:53:55,315 --> 00:53:56,316 You won. 877 00:53:56,942 --> 00:53:58,693 -Thank you. -Congrats, Chef. 878 00:54:00,862 --> 00:54:03,448 …Team White Spoon's Edward Lee. 879 00:54:03,531 --> 00:54:05,492 WHITE SPOON: 1, BLACK SPOON: 0 880 00:54:05,575 --> 00:54:06,743 I knew it. 881 00:54:08,453 --> 00:54:10,914 -Thank goodness. -Edward! 882 00:54:10,997 --> 00:54:12,749 How could it be unanimous? 883 00:54:14,084 --> 00:54:15,502 -Thank you. -Congrats, Chef. 884 00:54:18,546 --> 00:54:20,715 Your dish was good, Meat Master. 885 00:54:20,799 --> 00:54:22,676 But you had too strong of an opponent. 886 00:54:22,759 --> 00:54:24,344 What a shame. It was delicious. 887 00:54:29,891 --> 00:54:31,268 -That was really delicious. -It was. 888 00:54:31,351 --> 00:54:34,104 "Delicious" doesn't even begin to describe it. 889 00:54:34,187 --> 00:54:39,317 I guess non-Koreans could think of salads when they see mukeunji, 890 00:54:39,401 --> 00:54:42,153 and that's why he made it so tangy and refreshing, 891 00:54:42,237 --> 00:54:44,823 whereas Koreans tend to think of this as a side dish. 892 00:54:44,906 --> 00:54:48,827 And we typically think everything in a salad should be cold, 893 00:54:48,910 --> 00:54:52,372 but this cold salad went very well with the warm meat. 894 00:54:52,872 --> 00:54:54,457 I would've liked another bite. 895 00:54:55,125 --> 00:54:56,334 This was a fantastic dish. 896 00:54:57,669 --> 00:54:58,837 Hey. 897 00:54:58,920 --> 00:55:00,922 Connect with me on Instagram or something. 898 00:55:01,006 --> 00:55:02,132 -Okay, I will. -Okay? 899 00:55:02,215 --> 00:55:03,508 -Okay, see you. -Thank you very much, Chef. 900 00:55:08,096 --> 00:55:09,973 Of course I was disappointed. 901 00:55:10,640 --> 00:55:13,476 But it's not like I made mistakes. 902 00:55:14,352 --> 00:55:17,897 I guess my only mistake was picking an opponent that was too strong. 903 00:55:21,860 --> 00:55:26,990 When I come to Korea, I want to show everybody here 904 00:55:27,073 --> 00:55:29,868 how much I love Korean food, 905 00:55:29,951 --> 00:55:31,453 even though I live in America. 906 00:55:31,536 --> 00:55:33,955 So it makes me very happy. 907 00:55:34,039 --> 00:55:35,123 I'm very happy. 908 00:55:38,335 --> 00:55:41,338 -It must be nerve-racking to wait in line. -There's a whole lineup. 909 00:55:41,421 --> 00:55:45,633 So they cook and they taste, cook and taste, and repeat that? 910 00:55:45,717 --> 00:55:50,013 EACH BATTLE IS HELD WITH A 10-MINUTE BREAK IN BETWEEN 911 00:55:50,096 --> 00:55:52,307 I'm going over as soon as Goddess of Chinese Cuisine starts. 912 00:55:52,390 --> 00:55:55,226 -I'm going to watch too. -It's a big match. 913 00:55:55,310 --> 00:55:56,686 It's a must-watch. 914 00:55:56,770 --> 00:55:57,812 Everyone will be there. 915 00:55:57,896 --> 00:55:59,606 -We need to get good seats. -This one's just… 916 00:55:59,689 --> 00:56:00,774 JUNG JI-SUN 917 00:56:00,857 --> 00:56:02,108 This is a once-in-a-lifetime match. 918 00:56:02,734 --> 00:56:04,319 GODDESS OF CHINESE CUISINE 919 00:56:04,402 --> 00:56:06,363 Two ladies fighting over Chinese cuisine. 920 00:56:06,863 --> 00:56:09,991 I've never seen ladies do this before. 921 00:56:10,658 --> 00:56:12,410 You've never seen it? 922 00:56:12,494 --> 00:56:13,703 No, never. 923 00:56:14,204 --> 00:56:15,663 FACE-OFF MATCHUPS 924 00:56:15,747 --> 00:56:17,665 This is the matchup of the century. 925 00:56:18,750 --> 00:56:19,709 It'll be fierce. 926 00:56:19,793 --> 00:56:21,169 The queen of dim sum. 927 00:56:21,753 --> 00:56:23,254 It's a match for the throne. 928 00:56:24,005 --> 00:56:25,131 Who's going to win? 929 00:56:25,215 --> 00:56:27,217 JUNG JI-SUN VS GODDESS OF CHINESE CUISINE 930 00:56:27,801 --> 00:56:30,261 I think everyone's stepping back for this matchup. 931 00:56:30,345 --> 00:56:31,971 Right, to see their battle. 932 00:56:32,889 --> 00:56:35,350 I was most curious about the battle between the queen 933 00:56:35,433 --> 00:56:37,143 and the goddess of Chinese cuisine. 934 00:56:37,727 --> 00:56:41,439 Who's going to take the throne? 935 00:56:42,357 --> 00:56:44,317 The main ingredient will now be revealed. 936 00:56:44,401 --> 00:56:46,069 Please open the refrigerator. 937 00:56:48,988 --> 00:56:50,532 -What's this? Siraegi? -Dried radish greens. 938 00:56:50,615 --> 00:56:53,243 SIRAEGI, DRIED RADISH GREENS 939 00:56:56,413 --> 00:56:57,914 I'm confident. 940 00:56:57,997 --> 00:57:01,084 I thought of a dish as soon as I saw the ingredient. 941 00:57:01,167 --> 00:57:06,256 Since I've decided on a dish, I just need to refine the recipe 942 00:57:06,339 --> 00:57:08,049 to increase my chances of winning. 943 00:57:08,133 --> 00:57:10,051 I knew I could do well. 944 00:57:14,556 --> 00:57:16,349 I'm not as nervous as I thought I'd be. 945 00:57:16,433 --> 00:57:18,309 I just have to do what I always do. 946 00:57:19,269 --> 00:57:23,189 They'd think it's a battle between two female Chinese cuisine chefs. 947 00:57:23,273 --> 00:57:24,357 But it's too predictable. 948 00:57:24,441 --> 00:57:27,110 Where's the fun in all this when I'm obviously going to win? 949 00:57:27,193 --> 00:57:29,446 I'm only here to win. 950 00:57:29,529 --> 00:57:33,324 Ji-sun's going to be the number one in Korea soon. 951 00:57:33,408 --> 00:57:34,409 She's that good? 952 00:57:34,492 --> 00:57:37,036 She's obviously the best. 953 00:57:37,120 --> 00:57:39,622 Ji-sun used to be unbeatable, 954 00:57:40,248 --> 00:57:41,583 but she's catching up. 955 00:57:42,709 --> 00:57:46,212 The battle of siraegi. Please begin cooking. 956 00:57:48,840 --> 00:57:50,175 Big match! 957 00:57:51,009 --> 00:57:51,968 Good luck! 958 00:58:08,610 --> 00:58:11,362 Once we started, I noticed she had a big fish. 959 00:58:11,446 --> 00:58:13,031 So I thought, "What is she cooking?" 960 00:58:19,037 --> 00:58:22,874 Cutting fish with a Chinese cleaver is so sexy. 961 00:58:22,957 --> 00:58:25,543 That's so cool. 962 00:58:25,627 --> 00:58:27,128 -Is she cutting fish? -Yes. 963 00:58:27,629 --> 00:58:29,339 That's incredible. 964 00:58:30,924 --> 00:58:33,760 How is she cutting it with such a rectangular knife? 965 00:58:35,803 --> 00:58:39,140 I'm making siraegi sea bream stew. 966 00:58:39,224 --> 00:58:43,603 I'm making a deep broth by boiling the fish bones. 967 00:58:43,686 --> 00:58:48,274 This dish focuses on utilizing the bones more so than the fillet. 968 00:58:51,194 --> 00:58:55,281 I'll fry the bones and the head, then use them to make the broth. 969 00:59:13,508 --> 00:59:18,096 The richness made by combining the siraegi and the fish broth 970 00:59:18,179 --> 00:59:19,514 will taste great. 971 00:59:36,906 --> 00:59:37,949 That looks awesome. 972 00:59:38,533 --> 00:59:39,659 What's she doing? 973 00:59:39,742 --> 00:59:40,743 Is that sugar art? 974 00:59:41,828 --> 00:59:42,912 What is that? 975 00:59:42,996 --> 00:59:45,331 -What a performance. -Wow, that's amazing. 976 00:59:46,082 --> 00:59:48,084 That's Jung Ji-sun, all right! 977 00:59:48,793 --> 00:59:50,587 -That's insane. -That's Chinese cuisine. 978 00:59:50,670 --> 00:59:54,048 What is she doing that for? 979 00:59:54,132 --> 00:59:55,550 What is that? 980 00:59:56,050 --> 00:59:57,176 Seriously. 981 01:00:00,638 --> 01:00:02,015 What is she doing? 982 01:00:02,515 --> 01:00:03,558 She's making basi. 983 01:00:03,641 --> 01:00:04,934 That's awesome. 984 01:00:05,518 --> 01:00:07,186 She's making threads of sugar. 985 01:00:12,400 --> 01:00:14,485 I think presentation is just as important. 986 01:00:14,569 --> 01:00:17,905 I'm going to show everyone, once and for all, 987 01:00:17,989 --> 01:00:19,574 what Chinese cuisine is. 988 01:00:21,534 --> 01:00:23,703 -I've never seen such a thing before. -Right. 989 01:00:24,370 --> 01:00:25,872 -Me neither. -Right? 990 01:00:27,749 --> 01:00:28,875 The dish I'm making 991 01:00:28,958 --> 01:00:31,210 is deep-fried siraegi basi in black vinegar. 992 01:00:31,711 --> 01:00:34,547 When we say basi, people usually think of sugar-glazed sweet potatoes, 993 01:00:34,631 --> 01:00:38,259 but it actually means "to make threads." 994 01:00:38,343 --> 01:00:41,012 So I'm going to do some sugar art 995 01:00:41,095 --> 01:00:43,514 to make basi and put that on top. 996 01:00:44,974 --> 01:00:48,269 The key is how much that will affect the flavor. 997 01:00:51,314 --> 01:00:52,649 I personally think 998 01:00:53,316 --> 01:00:57,779 the fish stew will have a more impactful flavor than this one. 999 01:01:00,490 --> 01:01:01,908 Basi? 1000 01:01:01,991 --> 01:01:05,370 Basi with siraegi? I don't know. 1001 01:01:05,953 --> 01:01:08,706 I wasn't sure if it'd taste good, 1002 01:01:08,790 --> 01:01:10,416 so I wasn't too worried. 1003 01:01:11,042 --> 01:01:16,464 I knew I had chosen a dish that was perfect for the main ingredient, 1004 01:01:16,547 --> 01:01:18,591 so I was sure I had the upper hand. 1005 01:01:22,470 --> 01:01:26,432 I came very much prepared and practiced a lot too. 1006 01:01:27,642 --> 01:01:29,560 If I just did as I practiced, 1007 01:01:30,937 --> 01:01:33,064 I was sure I would win. 1008 01:01:36,359 --> 01:01:38,486 That one over there looks better. 1009 01:01:39,153 --> 01:01:42,490 She's cooking, frying, steaming, and doing everything with the sea bream. 1010 01:01:44,701 --> 01:01:46,619 It just looks like it'll have more flavor. 1011 01:01:47,120 --> 01:01:48,454 It's a battle between a senior and a junior. 1012 01:01:49,038 --> 01:01:52,250 She's very talented, but the tasting is going to be a disadvantage for her. 1013 01:01:52,333 --> 01:01:54,127 Since the judges won't be seeing the process, 1014 01:01:54,210 --> 01:01:56,379 her competitive edge has gone down the drain. 1015 01:01:56,462 --> 01:01:59,382 It's all down to how she'll use the siraegi. 1016 01:02:01,217 --> 01:02:02,468 I gave it a lot of thought. 1017 01:02:02,552 --> 01:02:04,095 The siraegi was rather tough, 1018 01:02:04,178 --> 01:02:08,391 so I tried many different ways to make it softer. 1019 01:02:10,768 --> 01:02:13,354 It gets softer if you boil it with baking powder. 1020 01:02:16,649 --> 01:02:19,026 So I will boil it as such for about five minutes, 1021 01:02:19,110 --> 01:02:21,195 take it out, and mince it. 1022 01:02:21,946 --> 01:02:24,866 Then I'll cube some Iberico pork ribs, 1023 01:02:24,949 --> 01:02:28,995 dip that in the batter, wrap siraegi around it, and deep fry it. 1024 01:02:31,789 --> 01:02:32,790 Nineteen minutes? 1025 01:02:41,966 --> 01:02:43,468 They look like meatballs. 1026 01:02:45,261 --> 01:02:46,971 How did she make siraegi so round? 1027 01:02:47,472 --> 01:02:48,931 Did she make a batter out of it? 1028 01:02:49,015 --> 01:02:51,434 That's how I make it into hard balls. 1029 01:02:51,517 --> 01:02:54,562 Then I make black vinegar sauce and simmer them in it… 1030 01:02:56,105 --> 01:02:57,315 to further cook them. 1031 01:03:00,610 --> 01:03:01,903 Man, this is a toss-up. 1032 01:03:05,615 --> 01:03:06,699 With that kind of basi… 1033 01:03:10,286 --> 01:03:12,246 -I can't wait. -I don't know how this will go. 1034 01:03:12,330 --> 01:03:13,623 It's neck and neck. 1035 01:03:14,707 --> 01:03:15,792 It's a tough call. 1036 01:03:15,875 --> 01:03:17,794 The first bite will be the most important. 1037 01:03:20,838 --> 01:03:21,964 That looks so delicious. 1038 01:03:26,719 --> 01:03:28,513 I still have a lot of time, 1039 01:03:28,596 --> 01:03:29,639 but I'm finished. 1040 01:04:02,713 --> 01:04:04,715 They both look confident. 1041 01:04:05,758 --> 01:04:07,093 Chinese cuisine chefs are something else. 1042 01:04:13,057 --> 01:04:15,601 -Chef Jung must feel nervous. -You think so? 1043 01:04:16,185 --> 01:04:18,062 Is it the queen of Chinese cuisine against the goddess? 1044 01:04:18,145 --> 01:04:20,022 -Yes. -The queen against the goddess. 1045 01:04:21,232 --> 01:04:24,652 Please proceed to the blind taste testing table. 1046 01:04:24,735 --> 01:04:25,570 Good luck! 1047 01:04:28,364 --> 01:04:29,782 Good luck! 1048 01:04:35,162 --> 01:04:36,622 Let's go! Good luck! 1049 01:04:38,249 --> 01:04:39,375 Go, White Spoon! 1050 01:04:42,795 --> 01:04:43,921 How will it go? 1051 01:04:52,346 --> 01:04:53,639 The battle of siraegi. 1052 01:04:53,723 --> 01:04:54,724 Please enter. 1053 01:05:03,858 --> 01:05:05,818 It was really funny. 1054 01:05:05,902 --> 01:05:08,487 I know it wasn't easy for them, 1055 01:05:08,571 --> 01:05:13,618 but when I saw them like that, it kind of eased my mind. 1056 01:05:13,701 --> 01:05:17,747 The only thing I could read were their lips, 1057 01:05:17,830 --> 01:05:19,957 and that made me feel more relaxed. 1058 01:05:21,500 --> 01:05:23,002 The one-on-one face-off. 1059 01:05:23,628 --> 01:05:26,964 This is the battle of siraegi. 1060 01:05:29,008 --> 01:05:31,469 Please taste the first dish. 1061 01:05:32,345 --> 01:05:35,932 DEEP-FRIED SIRAEGI BASI IN BLACK VINEGAR 1062 01:05:36,015 --> 01:05:37,391 With basi, 1063 01:05:37,475 --> 01:05:39,435 you usually coat the food with sugar 1064 01:05:39,518 --> 01:05:43,272 so when you eat it, you see the thread it makes. 1065 01:05:43,356 --> 01:05:44,607 But I didn't do that. 1066 01:05:45,274 --> 01:05:47,276 I deep-fried the siraegi itself, 1067 01:05:47,360 --> 01:05:50,988 then cooked it separately in black vinegar sauce and combined it. 1068 01:05:51,072 --> 01:05:54,033 THE DEEP-FRIED SIRAEGI IS INTENDED TO BE EATEN LIKE THE BASI 1069 01:05:54,116 --> 01:05:57,912 Knowing that the judges would be blind taste-testing our dishes, 1070 01:05:59,163 --> 01:06:00,331 I liked my odds. 1071 01:06:25,398 --> 01:06:26,732 Why does it smell like tanghulu? 1072 01:06:30,569 --> 01:06:32,655 -Is it right in front of me? -Yes, it is. 1073 01:06:40,246 --> 01:06:41,372 Open wide, please. 1074 01:06:42,081 --> 01:06:42,999 What is this? 1075 01:06:43,582 --> 01:06:44,625 Open wide. 1076 01:06:46,335 --> 01:06:47,378 What's this? 1077 01:06:48,295 --> 01:06:49,255 What? 1078 01:06:53,217 --> 01:06:54,218 What? 1079 01:07:22,788 --> 01:07:23,831 It's basi. 1080 01:07:25,291 --> 01:07:26,417 Yes, like mattang. 1081 01:07:29,128 --> 01:07:30,129 Oh wow. 1082 01:07:30,755 --> 01:07:32,715 I didn't expect this at all. 1083 01:07:32,798 --> 01:07:34,341 -This is very surprising. -It is. 1084 01:07:35,342 --> 01:07:38,804 I knew I succeeded when they knew it was basi right away. 1085 01:07:39,388 --> 01:07:40,222 It worked. 1086 01:07:42,349 --> 01:07:43,768 Must be a Chinese cuisine chef. 1087 01:07:45,061 --> 01:07:46,562 This basi is good. 1088 01:07:46,645 --> 01:07:49,523 How did they time this so perfectly? 1089 01:07:50,024 --> 01:07:51,901 People who like basi know 1090 01:07:52,735 --> 01:07:54,612 that even if you're a little late, the sugar hardens, 1091 01:07:55,905 --> 01:07:57,990 making it hard to separate them. 1092 01:07:58,491 --> 01:07:59,992 This isn't easy to do. 1093 01:08:01,535 --> 01:08:02,495 This chef has talent. 1094 01:08:03,120 --> 01:08:05,247 The techniques are there, for sure. 1095 01:08:05,748 --> 01:08:09,668 And cooking the siraegi in this way 1096 01:08:09,752 --> 01:08:11,253 gives it a nice aroma. 1097 01:08:11,337 --> 01:08:12,588 -Right. -Yes. 1098 01:08:13,339 --> 01:08:14,757 It has a rich flavor too. 1099 01:08:19,053 --> 01:08:21,847 Next, please taste the second dish. 1100 01:08:29,313 --> 01:08:30,439 SIRAEGI SEA BREAM STEW 1101 01:08:30,523 --> 01:08:33,859 My dish is inspired by Chinese cuisine. 1102 01:08:35,152 --> 01:08:37,488 I used savory siraegi and also some white kimchi 1103 01:08:37,571 --> 01:08:39,907 to give it a little acidity. 1104 01:08:40,407 --> 01:08:44,745 It's a wholesome fish siraegi stew 1105 01:08:45,830 --> 01:08:51,710 made from rich and savory broth with flavors not common in Korea. 1106 01:09:01,428 --> 01:09:03,764 It was a typical dish. 1107 01:09:03,848 --> 01:09:06,517 I knew mine would stand out more. 1108 01:09:15,609 --> 01:09:17,486 -Let me smell it first. -Sure. 1109 01:09:21,991 --> 01:09:23,409 It smells tangy. 1110 01:09:24,660 --> 01:09:25,494 Okay. 1111 01:09:43,220 --> 01:09:44,096 It's tangy. 1112 01:09:44,805 --> 01:09:45,723 And rich. 1113 01:09:46,724 --> 01:09:47,766 That's unexpected. 1114 01:09:49,476 --> 01:09:52,521 It tastes like they made kimchi stew 1115 01:09:53,189 --> 01:09:54,315 with washed-down kimchi. 1116 01:09:54,398 --> 01:09:56,650 It's like white kimchi stew. 1117 01:09:59,445 --> 01:10:01,363 The flavor's familiar. 1118 01:10:03,115 --> 01:10:04,074 Can I have some more? 1119 01:10:04,992 --> 01:10:06,785 Let me try the ingredients in the soup. 1120 01:10:20,841 --> 01:10:23,010 It tastes like white fish. 1121 01:10:28,098 --> 01:10:31,185 -I think it's white fish. -It's fish, isn't it? 1122 01:10:31,268 --> 01:10:32,770 That's what the broth is made of. 1123 01:10:34,980 --> 01:10:40,194 I couldn't work out their reactions to tasting her dish, 1124 01:10:40,277 --> 01:10:41,862 so I wasn't sure if they liked it or not. 1125 01:10:44,031 --> 01:10:45,532 This person must also be a Chinese cuisine chef. 1126 01:10:47,493 --> 01:10:48,577 What's this? 1127 01:10:50,329 --> 01:10:53,290 You know, the pickled… 1128 01:10:53,374 --> 01:10:54,917 -Suancai. -Yes, suancai. Pickled cabbages. 1129 01:10:55,000 --> 01:10:58,462 They make it with cabbage in Northeast China. 1130 01:10:58,545 --> 01:11:02,716 Making suancai with siraegi is a brilliant idea. 1131 01:11:05,886 --> 01:11:07,763 -This is tough. -Oh man. 1132 01:11:10,182 --> 01:11:11,725 They used the ingredients so well. 1133 01:11:14,061 --> 01:11:14,937 It's really tough. 1134 01:11:15,938 --> 01:11:17,189 They're both delicious. 1135 01:11:19,066 --> 01:11:20,693 The voting will now begin. 1136 01:11:22,194 --> 01:11:24,280 Please select the dish 1137 01:11:24,780 --> 01:11:28,659 that is more delicious and better utilized the main ingredient. 1138 01:11:30,244 --> 01:11:31,662 The first dish 1139 01:11:32,413 --> 01:11:33,580 versus the second. 1140 01:11:34,081 --> 01:11:36,583 Please make your choice. 1141 01:11:49,680 --> 01:11:50,931 The voting is complete. 1142 01:11:52,599 --> 01:11:55,311 The survivor of this one-on-one face-off is… 1143 01:13:56,557 --> 01:14:01,562 Subtitle translation by: Yenny Kang