1 00:00:14,014 --> 00:00:15,473 The voting is complete. 2 00:00:24,274 --> 00:00:25,900 The result is one to one. 3 00:00:29,821 --> 00:00:31,322 The result is one to one. 4 00:00:40,999 --> 00:00:43,585 -I knew this would happen. -I knew it too. 5 00:00:43,668 --> 00:00:45,879 -I kept going back and forth. -Me too. 6 00:00:49,799 --> 00:00:52,427 Contestants, please exit for a moment. 7 00:00:52,510 --> 00:00:55,013 IN A 1:1 SITUATION, THE CONTESTANTS EXIT 8 00:00:55,096 --> 00:00:59,100 AND THE JUDGES ONLY LOOK AT THE DISHES TO REACH A DECISION 9 00:00:59,809 --> 00:01:01,519 It was a 50:50 chance. 10 00:01:01,603 --> 00:01:03,021 I was getting anxious and frustrated. 11 00:01:03,104 --> 00:01:06,066 I wanted to hear what they were saying but couldn't. 12 00:01:06,566 --> 00:01:09,069 Judges, please remove your blindfolds. 13 00:01:15,825 --> 00:01:16,826 Wow. 14 00:01:18,578 --> 00:01:19,996 So they are Chinese cuisine chefs. 15 00:01:20,497 --> 00:01:21,664 -They are. -Right. 16 00:01:21,748 --> 00:01:23,374 -That's suancai, isn't it? -I knew it. 17 00:01:23,458 --> 00:01:24,459 -Yes. -Gosh. 18 00:01:25,460 --> 00:01:28,963 It's amazing how they used siraegi as a substitute for suancai. 19 00:01:30,465 --> 00:01:31,466 And they used it well. 20 00:01:31,966 --> 00:01:33,885 -It's precisely cooked. -Exactly. 21 00:01:34,385 --> 00:01:36,179 I voted for this person… 22 00:01:36,262 --> 00:01:38,139 PAIK JONG-WON: GODDESS OF CHINESE CUISINE 23 00:01:38,223 --> 00:01:42,268 …because of the idea and how they utilized the main ingredient. 24 00:01:42,852 --> 00:01:46,147 It's interesting that they put tangy flavors into the siraegi 25 00:01:46,231 --> 00:01:48,399 to make it like suancai. 26 00:01:48,483 --> 00:01:50,944 That's why I leaned toward it. 27 00:01:52,570 --> 00:01:55,615 My thoughts were similar to that. 28 00:01:55,698 --> 00:01:57,158 When I found out this was basi, 29 00:01:57,242 --> 00:01:59,994 I thought, "What kind of crazy person makes basi with siraegi?" 30 00:02:00,078 --> 00:02:01,246 ANH SEONG-JAE: JUNG JI-SUN 31 00:02:01,329 --> 00:02:03,665 It's just such a radical idea. 32 00:02:04,707 --> 00:02:06,126 And on top of that, 33 00:02:06,709 --> 00:02:12,048 I thought it was more delicious when I tasted it. 34 00:02:12,132 --> 00:02:13,216 It's a very close game. 35 00:02:13,299 --> 00:02:16,094 Yes, it's definitely a close one. 36 00:02:16,719 --> 00:02:20,223 I feel like I could be swayed very easily. 37 00:02:20,306 --> 00:02:21,516 Me too. 38 00:02:22,684 --> 00:02:24,435 -Honestly speaking… -One more word and I'll be convinced. 39 00:02:24,519 --> 00:02:27,397 Right, I could easily sway to either side. 40 00:02:28,106 --> 00:02:29,566 Who are the chefs? 41 00:02:29,649 --> 00:02:31,442 END OF JUDGES' DISCUSSION 42 00:02:31,526 --> 00:02:32,652 This one's very tough. 43 00:02:32,735 --> 00:02:35,155 The judges' discussion is complete. 44 00:02:35,864 --> 00:02:38,867 Contestants, please reenter. 45 00:02:46,082 --> 00:02:48,209 That's who. 46 00:02:48,793 --> 00:02:50,128 We should applaud first. 47 00:02:52,213 --> 00:02:53,673 -Good work. -Young chefs these days 48 00:02:53,756 --> 00:02:55,884 are simply incredible. 49 00:02:56,551 --> 00:03:00,096 Your ideas were brilliant. 50 00:03:00,180 --> 00:03:01,389 It was neck and neck. 51 00:03:03,766 --> 00:03:05,602 -All right. -He will tell you the result. 52 00:03:05,685 --> 00:03:07,604 We just want you both to know 53 00:03:07,687 --> 00:03:11,441 -that it was ridiculously close. -We turned on each other. 54 00:03:13,276 --> 00:03:17,947 I've cooked in Korea for a long time, and Chef Jung spent some time abroad, 55 00:03:18,031 --> 00:03:20,742 so we have different cooking styles. 56 00:03:20,825 --> 00:03:25,830 And so, I thought maybe my dish would appeal to the judges more. 57 00:03:25,914 --> 00:03:28,082 I guess the judges needed more time 58 00:03:28,166 --> 00:03:30,793 because both dishes were too good to reach a decision. 59 00:03:30,877 --> 00:03:33,421 But my dish had a great presentation, 60 00:03:33,504 --> 00:03:35,924 so I knew they'd like my idea. 61 00:03:36,507 --> 00:03:37,967 The goddess versus the queen. 62 00:03:38,051 --> 00:03:40,553 Please. 63 00:03:41,054 --> 00:03:45,683 If the goddess manages to win this, that'd be insane. 64 00:03:50,688 --> 00:03:53,399 It's time to announce the results of the siraegi battle. 65 00:03:54,192 --> 00:03:56,903 The survivor of this battle is… 66 00:04:01,115 --> 00:04:02,492 Chef Jung Ji-sun. 67 00:04:03,451 --> 00:04:04,744 -Thank you. -Congratulations. 68 00:04:05,828 --> 00:04:07,372 It was so close. 69 00:04:10,208 --> 00:04:11,918 Your ideas were amazing. 70 00:04:13,962 --> 00:04:16,422 Team White Spoon's Jung Ji-sun has survived. 71 00:04:18,258 --> 00:04:19,717 She still did well. 72 00:04:27,433 --> 00:04:30,311 -Oh no, our goddess. -That's crazy. 73 00:04:30,812 --> 00:04:33,564 I should tell her she had a good run. 74 00:04:34,732 --> 00:04:38,569 It really was a very narrow victory. 75 00:04:39,320 --> 00:04:41,155 We shouldn't be butting heads right now. 76 00:04:41,698 --> 00:04:46,160 I can't get over the shock I felt when I first tasted the basi. 77 00:04:47,245 --> 00:04:49,914 I never imagined someone would make basi out of siraegi. 78 00:04:50,498 --> 00:04:55,837 I can see she gave it a lot of thought to show us something very unique. 79 00:04:55,920 --> 00:04:57,088 Then again… 80 00:04:59,132 --> 00:05:00,174 Let's go with the basi. 81 00:05:00,925 --> 00:05:02,510 All right, basi it is. 82 00:05:04,345 --> 00:05:05,513 Thank you. 83 00:05:05,596 --> 00:05:06,806 Well done. 84 00:05:06,889 --> 00:05:08,016 -Thank you. -Thank you. 85 00:05:13,688 --> 00:05:15,064 I know they said it was close, 86 00:05:16,316 --> 00:05:19,736 but advancing and getting eliminated are still very different. 87 00:05:22,280 --> 00:05:23,906 But I know 88 00:05:25,283 --> 00:05:29,662 I tried my very best, so I don't have regrets. 89 00:05:32,498 --> 00:05:34,876 GODDESS OF CHINESE CUISINE 90 00:05:36,961 --> 00:05:38,087 Korean beef rump. 91 00:05:40,840 --> 00:05:43,426 It's low in fat, and gets dry and tough if not cooked properly… 92 00:05:43,509 --> 00:05:45,053 BEEF RUMP: INNER PART OF BEEF BUTTOCKS 93 00:05:45,136 --> 00:05:49,098 …which is why it's mostly used for dishes like beef tartare. 94 00:05:49,182 --> 00:05:50,933 Beef rump isn't all that special. 95 00:05:51,017 --> 00:05:52,518 -It's only used for beef tartare. -Right. 96 00:05:52,602 --> 00:05:56,773 It's not a cut with a special texture or aroma. 97 00:05:59,609 --> 00:06:02,111 Chef Lee Young-suk versus Genius Restaurateur. 98 00:06:02,195 --> 00:06:06,657 Chef Lee is someone who was born with seasoning in her hands. 99 00:06:07,533 --> 00:06:08,534 Let's go. 100 00:06:10,203 --> 00:06:14,040 I watched Korean Food War, and she's the real deal. 101 00:06:14,123 --> 00:06:15,750 Her food is amazing. 102 00:06:15,833 --> 00:06:17,627 That's our Chef Lee. 103 00:06:18,127 --> 00:06:20,004 -She was the winner. -I see. 104 00:06:20,088 --> 00:06:23,549 I think she won the most episodes too. 105 00:06:24,342 --> 00:06:25,760 She's a tough match. 106 00:06:26,344 --> 00:06:28,513 That's why she won. 107 00:06:28,596 --> 00:06:31,099 And then there's the young chef's Korean cuisine. 108 00:06:31,182 --> 00:06:35,269 I saw her making Korean cuisine, and it was very elegant. 109 00:06:35,895 --> 00:06:39,148 She's the youngest of the Black Spoons, but she knows how to cook. 110 00:06:39,649 --> 00:06:41,818 She's a rising star in Korean cuisine. 111 00:06:42,860 --> 00:06:44,904 I don't even need to think about it. You've survived. 112 00:06:45,405 --> 00:06:46,697 No way. 113 00:06:48,199 --> 00:06:50,827 As someone who's cooked Korean cuisine for a while, 114 00:06:50,910 --> 00:06:54,288 I've always wanted to surpass the master of the said cuisine. 115 00:06:54,372 --> 00:06:56,082 That's my dream. 116 00:06:57,542 --> 00:07:00,044 What's that hat thing called again? 117 00:07:00,128 --> 00:07:01,879 -That's… -It's some sort of hat. 118 00:07:01,963 --> 00:07:03,089 There's a name for that. 119 00:07:03,840 --> 00:07:06,801 My dish today is called jeonriptu. 120 00:07:06,884 --> 00:07:10,721 It's a dish from the Joseon Dynasty, and it's similar to shabu-shabu 121 00:07:10,805 --> 00:07:12,390 combined with cooked components. 122 00:07:12,473 --> 00:07:15,476 I cut out the elastin from the beef rump 123 00:07:15,560 --> 00:07:18,604 to get the tender parts, then mince them… 124 00:07:22,483 --> 00:07:23,985 to make meatballs. 125 00:07:29,490 --> 00:07:31,534 I take some of that meatball mix 126 00:07:32,160 --> 00:07:36,205 and stuff it into some fish, then pan-fry them. 127 00:07:38,916 --> 00:07:40,918 Genius Restaurateur is one to watch. 128 00:07:41,419 --> 00:07:44,630 Her cooking skills are impeccable. 129 00:07:44,714 --> 00:07:46,466 I'll lay out the vegetables 130 00:07:47,258 --> 00:07:49,051 and the meat on the griddle first. 131 00:07:53,014 --> 00:07:56,476 Then I'll pour the beef broth right down the middle. 132 00:07:58,144 --> 00:08:03,316 It's like a Joseon-style shabu-shabu where you eat soup with cooked toppings. 133 00:08:05,109 --> 00:08:07,945 What you can do with beef rump is limited. 134 00:08:08,029 --> 00:08:10,740 You can't make broth with it, 135 00:08:10,823 --> 00:08:14,660 and you can only make meatballs or jeon with it. 136 00:08:15,244 --> 00:08:16,954 I assumed Chef Lee 137 00:08:17,038 --> 00:08:19,707 would also make something along the lines of those, 138 00:08:19,790 --> 00:08:22,752 so I tried to incorporate a variety of styles into my dish. 139 00:08:28,257 --> 00:08:30,384 -I think she's making broth. -Yes. 140 00:08:32,678 --> 00:08:35,139 That's definitely for broth. 141 00:08:35,223 --> 00:08:37,934 I think she might be making soup. 142 00:08:38,017 --> 00:08:41,479 -That looks like some old-timey soup. -Right. 143 00:08:42,146 --> 00:08:43,648 Is she making beef radish soup? 144 00:08:43,731 --> 00:08:45,358 -I saw her using radishes. -Right. 145 00:08:45,900 --> 00:08:46,901 Maybe spicy beef soup? 146 00:08:47,527 --> 00:08:49,779 -There's not enough ingredients for that. -True. 147 00:08:52,615 --> 00:08:56,744 I knew I had to go for something different 148 00:08:56,827 --> 00:08:59,997 because if I made something that was already common, 149 00:09:00,873 --> 00:09:02,625 that wouldn't have a lot of merit. 150 00:09:02,708 --> 00:09:04,126 I tried to do something new. 151 00:09:06,295 --> 00:09:07,630 And what I decided on 152 00:09:08,756 --> 00:09:10,216 was "Mi-So Gomtang." 153 00:09:12,677 --> 00:09:13,803 As in "Smile," get it? 154 00:09:15,471 --> 00:09:19,517 You need broth to make gomtang, or beef bone soup, 155 00:09:19,600 --> 00:09:22,770 but you can't make broth with beef rump. 156 00:09:23,312 --> 00:09:26,857 So I use radishes, Pyogo mushrooms, 157 00:09:26,941 --> 00:09:31,571 dried kelp, and perilla oil and stir-fry them altogether. 158 00:09:33,990 --> 00:09:37,493 Then I add in water to get that milky soup 159 00:09:37,577 --> 00:09:40,663 that you get by cooking vegetables. 160 00:09:44,500 --> 00:09:47,128 With the beef rump, I clean the blood off first, 161 00:09:47,211 --> 00:09:48,588 then lightly season it. 162 00:09:49,630 --> 00:09:53,593 And then I chop up some minari to the size of the meat. 163 00:09:56,095 --> 00:09:57,763 Then I roll those up together, 164 00:09:57,847 --> 00:10:01,100 dip them in some flour and eggs, and cook them for a bit. 165 00:10:01,851 --> 00:10:05,229 The beef rump is the main ingredient, so it has to stand out, 166 00:10:05,313 --> 00:10:07,523 which is why I'm making these rolls. 167 00:10:10,735 --> 00:10:13,321 -She could steam that too. -I want a bite of that. 168 00:10:13,404 --> 00:10:14,864 I want to taste it. 169 00:10:14,947 --> 00:10:17,450 I use oil to cook the rolls, 170 00:10:17,533 --> 00:10:21,162 so I blanch them a little to get rid of the oil. 171 00:10:21,954 --> 00:10:26,751 Then I place them in bowls and pour in the gomtang. 172 00:10:27,251 --> 00:10:30,087 Let me use the pretty ones. 173 00:10:31,797 --> 00:10:32,840 This one's nice. 174 00:10:33,466 --> 00:10:37,261 -I'm really looking forward to this match. -Same here. 175 00:10:38,095 --> 00:10:40,598 This one's huge and that one's small. 176 00:10:42,475 --> 00:10:44,185 The battle of beef rump. 177 00:10:44,268 --> 00:10:47,647 Please proceed to the blind taste testing table. 178 00:10:50,733 --> 00:10:52,360 -I'm so nervous. -I'll come back with a win. 179 00:10:52,943 --> 00:10:55,446 -Go, Genius Restaurateur! -Thank you! 180 00:10:55,529 --> 00:10:56,405 Good luck! 181 00:10:57,365 --> 00:10:59,450 -Thank you. -Good luck, Chef Lee! 182 00:10:59,533 --> 00:11:01,994 -Thank you. I'll come back with a win. -Okay! 183 00:11:02,078 --> 00:11:03,412 It looks so pretty. 184 00:11:17,635 --> 00:11:20,429 Our dishes were very different in size. 185 00:11:23,683 --> 00:11:24,850 I felt discouraged. 186 00:11:27,728 --> 00:11:30,564 This is the battle of beef rump. 187 00:11:31,899 --> 00:11:34,777 That's difficult to cook because it's not fatty. 188 00:11:34,860 --> 00:11:37,530 Most people would think of making beef tartare. 189 00:11:40,908 --> 00:11:43,202 Please taste the first dish. 190 00:11:43,285 --> 00:11:44,995 JEONRIPTUGOL 191 00:11:45,079 --> 00:11:48,457 My dish has a jeon-style topping 192 00:11:48,541 --> 00:11:51,168 that I made with semi-dried yellow corvinas 193 00:11:51,252 --> 00:11:53,713 stuffed with minced Korean mint and meat filling. 194 00:11:54,588 --> 00:11:58,801 Pairing it with the beef rump is delicious because the meat is so tough. 195 00:11:58,884 --> 00:12:02,304 That's the key to my dish, and it has a nice finishing aroma too. 196 00:12:21,824 --> 00:12:23,075 Is this really beef rump? 197 00:12:24,201 --> 00:12:25,244 Beef rump. 198 00:12:26,203 --> 00:12:27,621 It tastes like mackerel. 199 00:12:27,705 --> 00:12:29,039 Was that a meatball? 200 00:12:29,123 --> 00:12:30,416 It crushes inside my mouth. 201 00:12:32,042 --> 00:12:32,877 But… 202 00:12:34,378 --> 00:12:35,671 I know this flavor. 203 00:12:39,341 --> 00:12:40,718 What's this aroma again? 204 00:12:41,427 --> 00:12:46,307 It tastes like some kind of leaf, but it's very subtle. 205 00:12:46,390 --> 00:12:48,934 It has a very subtle aroma. 206 00:12:49,977 --> 00:12:52,354 All right. 207 00:12:57,067 --> 00:12:59,737 Next, please taste the second dish. 208 00:12:59,820 --> 00:13:01,822 MI-SO GOMTANG 209 00:13:03,115 --> 00:13:05,993 I'm sure the judges have never tasted 210 00:13:06,076 --> 00:13:10,206 gomtang made from beef rump. 211 00:13:12,333 --> 00:13:15,294 They need to taste the soup first… 212 00:13:18,756 --> 00:13:21,258 and savor the aroma of the vegetables. 213 00:13:23,135 --> 00:13:25,638 Then a bite of the "miso," minari and sogogi. 214 00:13:33,354 --> 00:13:36,524 And then the soup and the roll together. 215 00:13:36,607 --> 00:13:41,612 They'd know my dish's true worth once they've tried it all three ways. 216 00:13:42,613 --> 00:13:45,574 They'll realize that it's possible for beef rump 217 00:13:47,535 --> 00:13:48,994 to taste like this. 218 00:13:53,082 --> 00:13:54,375 It's nice and aromatic. 219 00:14:01,215 --> 00:14:02,883 The soup is great. 220 00:14:04,802 --> 00:14:07,471 The first dish was good too. 221 00:14:10,516 --> 00:14:13,310 The voting will now begin. 222 00:14:13,936 --> 00:14:16,355 Please select the dish 223 00:14:16,438 --> 00:14:20,317 that is more delicious and better utilized the main ingredient. 224 00:14:24,780 --> 00:14:28,158 I tasted my dish, and it turned out perfectly. 225 00:14:28,242 --> 00:14:30,411 I had a feeling I'd win. 226 00:14:32,621 --> 00:14:33,831 I have to win. 227 00:14:38,711 --> 00:14:40,504 The voting is complete. 228 00:14:44,008 --> 00:14:46,468 Judges, please remove your blindfolds. 229 00:14:48,012 --> 00:14:49,179 Who are they? 230 00:14:53,851 --> 00:14:55,144 Look at the size difference. 231 00:14:58,272 --> 00:14:59,857 It's maximum versus minimum. 232 00:14:59,940 --> 00:15:01,734 This is one dish, and this is another. 233 00:15:02,276 --> 00:15:04,320 -That's a huge difference. -Tell me about it. 234 00:15:05,404 --> 00:15:06,739 Please tell us the results. 235 00:15:09,909 --> 00:15:13,245 It's time to announce the results of the beef rump battle. 236 00:15:13,913 --> 00:15:16,457 The survivor of this one-on-one face-off is… 237 00:15:25,299 --> 00:15:29,261 LEE YOUNG-SUK SURVIVES 238 00:15:29,345 --> 00:15:30,721 -Thank you. -Congratulations. 239 00:15:30,804 --> 00:15:33,098 Great job. 240 00:15:35,059 --> 00:15:35,976 Thank you. 241 00:15:36,060 --> 00:15:38,604 The young chef did really well too. 242 00:15:38,687 --> 00:15:39,939 -Thank you. -Great job. 243 00:15:40,606 --> 00:15:42,650 -Well done. -Oh my goodness. 244 00:15:42,733 --> 00:15:45,152 Presentation-wise, it looks delicious. 245 00:15:45,235 --> 00:15:46,654 -Visually, it does. -Yes. 246 00:15:47,237 --> 00:15:50,574 It sure is different tasting them without seeing the presentation. 247 00:15:52,534 --> 00:15:57,039 I thought I'd studied and worked hard for the past decade to get here, 248 00:15:57,122 --> 00:16:02,920 but it was only today I finally realized that less can be more. 249 00:16:06,548 --> 00:16:08,634 This is the battle of maesaengi. 250 00:16:08,717 --> 00:16:09,927 MAESAENGI, SEAWEED FULVESCENS 251 00:16:10,511 --> 00:16:12,596 CHO EUN-JU VS KITCHEN BOSS 252 00:16:13,430 --> 00:16:16,475 I'm a Western cuisine chef of 25 years. 253 00:16:16,558 --> 00:16:19,103 I work at a Western cuisine restaurant called Touch the Sky. 254 00:16:19,186 --> 00:16:21,522 FIRST FEMALE EXECUTIVE CHEF OF "TOUCH THE SKY" 255 00:16:21,605 --> 00:16:24,191 This is a western-style maesaengi oyster rice soup. 256 00:16:24,274 --> 00:16:25,609 MAESAENGI-FLAVORED ABALONE DISH 257 00:16:25,693 --> 00:16:29,113 This is barley risotto with scallops and maesaengi. 258 00:16:30,280 --> 00:16:32,408 Team White Spoon's Cho Eun-ju has survived. 259 00:16:32,491 --> 00:16:34,076 Thank you. 260 00:16:34,159 --> 00:16:36,704 I could feel the maesaengi aroma much more in this dish. 261 00:16:36,787 --> 00:16:38,497 You cooked it very well. 262 00:16:41,417 --> 00:16:42,710 Yes! 263 00:16:42,793 --> 00:16:44,211 You can't beat veterans. 264 00:16:44,837 --> 00:16:46,046 Oh, yes! 265 00:16:46,130 --> 00:16:47,506 It sucks that we keep losing. 266 00:16:47,589 --> 00:16:50,050 This is the battle of live octopus. 267 00:16:50,134 --> 00:16:51,051 LIVE OCTOPUS 268 00:16:51,135 --> 00:16:55,180 JANG HO-JOON VS YAKITORI KING 269 00:16:55,264 --> 00:16:59,059 I've been a Japanese cuisine chef for 19 years, 270 00:16:59,143 --> 00:17:00,728 and I manage nine restaurants. 271 00:17:00,811 --> 00:17:02,354 CHEF-OWNER OF "NEGI COMPANY" MANAGES 9 JAPANESE RESTAURANTS 272 00:17:02,938 --> 00:17:05,816 I made a sandwich with fried fish cakes made of smoked octopus. 273 00:17:06,650 --> 00:17:08,193 I made fried octopus and rice. 274 00:17:08,277 --> 00:17:12,531 I deep-fried the live octopus with vegetables and put it over rice. 275 00:17:13,032 --> 00:17:15,784 Team White Spoon's Jang Ho-joon has survived. 276 00:17:16,744 --> 00:17:18,162 The means were rather limited, 277 00:17:18,245 --> 00:17:20,998 so it's impressive you thought of smoking the octopus. 278 00:17:28,464 --> 00:17:29,298 Damn. 279 00:17:29,381 --> 00:17:32,134 This is the battle of pig trotters. 280 00:17:33,302 --> 00:17:36,388 AHN YOU-SEONG VS YEONG CHICKEN 281 00:17:36,930 --> 00:17:41,602 I'm Ahn You-seong, the 16th Culinary Master of Korea. 282 00:17:41,685 --> 00:17:46,231 A CHEF RECOGNIZED BY FORMER PRESIDENTS 283 00:17:46,815 --> 00:17:50,194 I've been a chef for 33 years now. 284 00:17:50,277 --> 00:17:54,990 My dish is Namdo-style braised pig trotters with naengi. 285 00:17:55,783 --> 00:17:59,286 I named this dish "Hong Kong-style kao pig trotters." 286 00:17:59,369 --> 00:18:01,955 Team White Spoon's Ahn You-seong has survived. 287 00:18:03,791 --> 00:18:07,294 It has a lot of spices, but I could still smell the naengi. 288 00:18:07,377 --> 00:18:08,754 Everything was in perfect harmony. 289 00:18:11,381 --> 00:18:12,549 The master himself! 290 00:18:12,633 --> 00:18:15,385 -Yeah! -Team White Spoon! 291 00:18:15,469 --> 00:18:17,096 -Awesome. -Team White Spoon! 292 00:18:17,596 --> 00:18:19,515 Back to back to back to back. 293 00:18:19,598 --> 00:18:20,682 This is awesome. 294 00:18:20,766 --> 00:18:21,850 How could this be? 295 00:18:24,019 --> 00:18:25,145 This is pissing me off. 296 00:18:25,729 --> 00:18:27,648 -We're getting swept. -Oh no. 297 00:18:27,731 --> 00:18:29,817 I'm going to win no matter what. 298 00:18:32,653 --> 00:18:36,782 The White Spoons keep winning. It's like a massacre. 299 00:18:36,865 --> 00:18:38,992 It's too hard to beat the White Spoons. 300 00:18:40,244 --> 00:18:42,913 -I'm going to crush them. -Go get them. 301 00:18:42,996 --> 00:18:43,831 TRIPLE STAR 302 00:18:43,914 --> 00:18:45,541 This is hurting my pride. 303 00:18:45,624 --> 00:18:46,959 You're fired up for battle. 304 00:18:47,042 --> 00:18:48,168 I am. 305 00:18:48,752 --> 00:18:49,962 Let's all get warmed up. 306 00:18:52,131 --> 00:18:54,675 It was honestly frustrating. 307 00:18:54,758 --> 00:18:56,844 I really wanted to beat them. 308 00:18:57,594 --> 00:19:00,013 I've prepared a lot for my dish, 309 00:19:00,514 --> 00:19:01,598 so I think I can win. 310 00:19:02,474 --> 00:19:03,600 I don't think I'll lose. 311 00:19:03,684 --> 00:19:07,354 CHOI JI-HYUNG CHEF-OWNER OF "LEE BUK BANG" 312 00:19:07,437 --> 00:19:10,941 I'm the world's first chef to do North Korean fine dining. 313 00:19:11,024 --> 00:19:15,821 I make food with North Korean roots that South Koreans also enjoy. 314 00:19:15,904 --> 00:19:19,199 I define my style as "unified Korean cuisine." 315 00:19:19,283 --> 00:19:22,077 My food encapsulates the entire Korean peninsula. 316 00:19:22,578 --> 00:19:26,790 I know I can cook with any kind of ingredient. 317 00:19:26,874 --> 00:19:30,711 I kind of wished for an ingredient that was rare and difficult to handle. 318 00:19:31,962 --> 00:19:36,008 Your main ingredient is ogyeopsal. 319 00:19:36,091 --> 00:19:38,510 OGYEOPSAL, SKIN-ON PORK BELLY 320 00:19:38,594 --> 00:19:40,220 While it may be hard to work with, 321 00:19:40,304 --> 00:19:42,639 it's also not a fun ingredient to work with. 322 00:19:42,723 --> 00:19:45,767 There's a lot they can do with that. 323 00:19:49,938 --> 00:19:51,648 I haven't seen that knife in a while. 324 00:19:52,191 --> 00:19:53,233 The beoseon knife. 325 00:19:53,317 --> 00:19:54,401 It's named after the shape 326 00:19:54,484 --> 00:19:56,612 -of traditional socks. -Aren't they tricky to use? 327 00:19:56,695 --> 00:20:00,282 It points upward at the tip, so it's useful for Korean cuisine. 328 00:20:06,622 --> 00:20:07,664 That's cool. 329 00:20:08,415 --> 00:20:09,958 Look at how he's slicing the garlic. 330 00:20:10,542 --> 00:20:12,294 Those are some clean cuts. 331 00:20:14,755 --> 00:20:17,549 Fine dining chefs move so elegantly. 332 00:20:17,633 --> 00:20:19,426 They don't go crazy like we do. 333 00:20:20,469 --> 00:20:23,430 I'm going to divide the ogyeopsal into three parts, 334 00:20:23,513 --> 00:20:25,265 the skin, the flesh, and the fat. 335 00:20:28,143 --> 00:20:30,062 I mince the flesh roughly 336 00:20:31,063 --> 00:20:32,564 and mince the fat finely. 337 00:20:33,315 --> 00:20:35,192 Since this isn't your regular pork belly, 338 00:20:35,275 --> 00:20:37,611 I thought I'd make use of the skin. 339 00:20:38,278 --> 00:20:39,696 I slightly boil the skin 340 00:20:40,489 --> 00:20:43,700 and dice it into small cubes to keep the texture. 341 00:20:44,243 --> 00:20:45,577 Let's cheer him on. 342 00:20:45,661 --> 00:20:46,745 Go, Triple Star! 343 00:20:47,329 --> 00:20:49,248 -Let's go! -Good luck! 344 00:20:49,915 --> 00:20:52,042 -He's so cool. -He looks so relaxed. 345 00:20:52,834 --> 00:20:54,294 What's Chef Choi doing? 346 00:20:54,378 --> 00:20:55,545 -Maekjeok? -Maekjeok. 347 00:20:55,629 --> 00:20:56,755 MAEKJEOK: GRILLED PORK IN SOYBEAN PASTE 348 00:20:56,838 --> 00:20:58,924 He covered the meat in soybean paste sauce and skewered it. 349 00:20:59,007 --> 00:21:00,384 I see. 350 00:21:01,927 --> 00:21:03,679 It's a dish from the Goguryeo Dynasty. 351 00:21:05,055 --> 00:21:07,891 I wanted to be clear about my identity. 352 00:21:09,476 --> 00:21:11,937 All of my dishes are rooted in North Korea, 353 00:21:12,437 --> 00:21:16,024 which means they're also Korean dishes and a part of our culture. 354 00:21:16,108 --> 00:21:20,153 And I think it's part of a chef's duty to inform those 355 00:21:20,237 --> 00:21:22,531 who aren't aware of those dishes. 356 00:21:24,866 --> 00:21:26,910 They're both grilling over charcoal. 357 00:21:26,994 --> 00:21:29,204 I think he's making tteokgalbi. 358 00:21:29,288 --> 00:21:30,580 Like short rib patties? 359 00:21:30,664 --> 00:21:33,834 I'm going to make tteokgalbi out of the ogyeopsal, 360 00:21:33,917 --> 00:21:37,838 wrap it around the bone of the ogyeopsal, and grill it in that state. 361 00:21:38,422 --> 00:21:43,010 I marinate the minced meat with salted hairtail guts and pepper, 362 00:21:43,677 --> 00:21:46,972 then wrap it around the bones like the ones you see in cartoons. 363 00:21:48,557 --> 00:21:50,475 He's really thought this through. 364 00:21:50,559 --> 00:21:52,060 He's going to win this for sure. 365 00:21:52,144 --> 00:21:55,981 -It'd be wrong for Triple Star to lose. -He's going to win for sure. 366 00:21:56,690 --> 00:21:58,734 I wanted to best utilize the main ingredient, 367 00:21:58,817 --> 00:22:00,986 so I made use of the bone on the ogyeopsal 368 00:22:01,069 --> 00:22:03,530 and even the skin, which I cooked separately. 369 00:22:03,613 --> 00:22:05,407 I feel confident about my dish. 370 00:22:05,490 --> 00:22:09,328 If you mince the meat, it tastes similar to other pork cuts. 371 00:22:09,411 --> 00:22:13,040 But I wanted the unique taste of the ogyeopsal to stand out. 372 00:22:18,837 --> 00:22:20,339 The battle of ogyeopsal. 373 00:22:20,422 --> 00:22:21,298 Please enter. 374 00:22:30,724 --> 00:22:33,101 Please taste the first dish. 375 00:22:33,185 --> 00:22:34,561 GRILLED MAEKJEOK AND KAESONG-STYLE SEASONED VEGETABLES 376 00:22:34,644 --> 00:22:36,772 This maekjeok is special in that 377 00:22:36,855 --> 00:22:39,775 I've scored the ogyeopsal, seasoned the cuts, 378 00:22:39,858 --> 00:22:41,651 and got a nice char on the meat. 379 00:22:42,235 --> 00:22:44,780 The Kaesong-style seasoned vegetables to go with the dish 380 00:22:45,280 --> 00:22:48,116 are radish, dried persimmon, Korean wild chives, 381 00:22:48,200 --> 00:22:51,703 sunroot, and mung bean sprouts. 382 00:23:04,341 --> 00:23:05,884 I can smell soybean paste. 383 00:23:05,967 --> 00:23:08,095 -It's maekjeok. -I like it. 384 00:23:09,179 --> 00:23:11,348 It goes well with the vegetables. 385 00:23:11,932 --> 00:23:13,600 They grilled it well. 386 00:23:15,727 --> 00:23:18,522 Next, please taste the second dish. 387 00:23:19,856 --> 00:23:23,151 This is ogyeopsal tteokgalbi with Époisses sauce. 388 00:23:24,694 --> 00:23:27,280 I made a sauce out of salted hairtail guts to coat the meat, 389 00:23:27,364 --> 00:23:31,243 and for the sauce, I used Époisses, which is a cheese with a strong aroma. 390 00:23:31,952 --> 00:23:34,996 They go very well together, so I hope they also appreciate that. 391 00:23:39,918 --> 00:23:41,795 You have to hold the bone. 392 00:23:42,796 --> 00:23:44,214 -A bone? -Yes, it has a bone. 393 00:23:44,297 --> 00:23:46,508 This is the bone, and there's meat around it. 394 00:23:46,591 --> 00:23:48,218 -This is the bone? -Yes. 395 00:23:48,301 --> 00:23:49,469 Is it really a bone? 396 00:23:50,971 --> 00:23:52,305 It smells meaty. 397 00:23:56,643 --> 00:23:57,769 Careful with the bone. 398 00:24:08,405 --> 00:24:09,698 I smell cheese. 399 00:24:09,781 --> 00:24:12,617 What's that cheese with the strong smell? 400 00:24:12,701 --> 00:24:14,536 -It has that aroma. -Yes. 401 00:24:15,245 --> 00:24:17,080 There's something else with sharp aroma. 402 00:24:17,164 --> 00:24:18,206 It's salted fish. 403 00:24:18,707 --> 00:24:20,917 -They go well together. -Yes. 404 00:24:21,001 --> 00:24:22,502 -They do. -How interesting. 405 00:24:23,962 --> 00:24:25,672 They're both grilled meat. 406 00:24:25,755 --> 00:24:28,300 -Both are grilled well. -That's right. 407 00:24:28,383 --> 00:24:30,343 But they're very different. 408 00:24:30,427 --> 00:24:33,305 -I like them both. -This is neck and neck too. 409 00:24:33,388 --> 00:24:35,765 They're both grilled to perfection. 410 00:24:38,310 --> 00:24:40,020 The voting is complete. 411 00:24:41,396 --> 00:24:43,190 The result is one to one. 412 00:24:45,025 --> 00:24:47,903 PAIK JONG-WON: TRIPLE STAR ANH SUNG-JAE: CHOI JI-HYUNG 413 00:24:47,986 --> 00:24:49,279 It's time we win. 414 00:24:49,362 --> 00:24:50,739 Yes, it's our time. 415 00:24:50,822 --> 00:24:52,282 A Black Spoon has to win. 416 00:24:53,033 --> 00:24:54,993 If they wanted to disregard that, they should've used regular pork belly. 417 00:24:55,577 --> 00:24:56,411 -All right. -Okay. 418 00:24:57,245 --> 00:25:00,123 Contestants, please reenter. 419 00:25:07,339 --> 00:25:10,926 How do you usually cook the skin? Do you just leave it? 420 00:25:11,009 --> 00:25:14,721 I grilled it with the meat to give it a nice, chewy texture. 421 00:25:14,804 --> 00:25:19,267 I separated the skin, slightly boiled it, diced it, and mixed it in. 422 00:25:19,351 --> 00:25:20,894 Why did you boil it and then dice it? 423 00:25:20,977 --> 00:25:22,729 I wanted to enhance the texture. 424 00:25:23,522 --> 00:25:25,607 Ogyeopsal is different from regular pork belly. 425 00:25:25,690 --> 00:25:27,150 -It has skin. -It does. 426 00:25:27,234 --> 00:25:28,610 We have to consider the skin. 427 00:25:28,693 --> 00:25:30,946 I think that's an important factor too, 428 00:25:31,029 --> 00:25:34,699 how they incorporated the skin without it being bothersome. 429 00:25:37,118 --> 00:25:40,664 The winner of the ogyeopsal battle is… 430 00:25:46,753 --> 00:25:49,214 Triple Star. 431 00:25:49,297 --> 00:25:50,840 -Thank you. -Congratulations. 432 00:25:50,924 --> 00:25:54,511 TRIPLE STAR SURVIVES 433 00:25:54,594 --> 00:25:56,972 Team Black Spoon's Triple Star has survived. 434 00:26:00,433 --> 00:26:02,727 He deserved it. He did a great job. 435 00:26:02,811 --> 00:26:04,563 -This is great. -Finally. 436 00:26:04,646 --> 00:26:06,147 We needed a win. 437 00:26:06,231 --> 00:26:08,066 The maekjeok was delicious too. 438 00:26:08,149 --> 00:26:09,234 Thank you. 439 00:26:09,317 --> 00:26:10,652 It came down to the skin. 440 00:26:10,735 --> 00:26:12,237 You had different approaches. 441 00:26:12,320 --> 00:26:13,613 That's right. 442 00:26:14,197 --> 00:26:17,951 If I had to do that again, I'd cook the same dish. 443 00:26:18,451 --> 00:26:19,786 What a shame. 444 00:26:19,869 --> 00:26:24,374 It was a valuable experience, and now I can go back to my job. 445 00:26:24,457 --> 00:26:25,500 CHOI JI-HYUNG 446 00:26:27,127 --> 00:26:29,921 I think Chef Choi Kang-rok is the strongest contestant here. 447 00:26:30,005 --> 00:26:31,631 -He won MasterChef after all. -Right. 448 00:26:31,715 --> 00:26:32,841 I'm sure he'll be great. 449 00:26:33,925 --> 00:26:36,303 Hello, I'm Choi Kang-rok. 450 00:26:36,386 --> 00:26:41,891 I was on Season 2 of MasterChef Korea. 451 00:26:42,809 --> 00:26:44,811 Yes, I was the winner. 452 00:26:45,312 --> 00:26:47,564 I know from experience 453 00:26:49,065 --> 00:26:51,568 that this set will eventually be taken down. 454 00:26:52,444 --> 00:26:55,447 We all leave eventually, so there's no need to get hung up. 455 00:26:55,530 --> 00:26:57,741 We just need to do what we've got to do. 456 00:26:58,700 --> 00:27:00,910 This set is just an illusion. 457 00:27:01,745 --> 00:27:03,288 Let's not get carried away. 458 00:27:07,709 --> 00:27:09,336 Who'll win between those two? 459 00:27:09,419 --> 00:27:11,630 They both have a lot of fans. 460 00:27:12,464 --> 00:27:15,675 It'd be nice if Seung-woo's Dad beat him. 461 00:27:16,217 --> 00:27:17,802 They're both so talented. 462 00:27:18,303 --> 00:27:19,638 You can't tell who's better. 463 00:27:21,514 --> 00:27:22,974 They got a difficult ingredient. 464 00:27:23,558 --> 00:27:25,393 That's their main ingredient too. 465 00:27:25,977 --> 00:27:28,063 Please reveal the main ingredient. 466 00:27:29,189 --> 00:27:30,023 Seriously? 467 00:27:30,106 --> 00:27:31,524 Your main ingredient is… 468 00:27:33,777 --> 00:27:34,861 perilla oil. 469 00:27:34,944 --> 00:27:36,655 -Perilla oil? -Perilla oil. 470 00:27:37,906 --> 00:27:39,199 What can I cook with this? 471 00:27:39,282 --> 00:27:41,951 I thought it was a mistake at first. 472 00:27:42,035 --> 00:27:44,162 Perilla oil as the main ingredient? 473 00:27:44,245 --> 00:27:48,458 It's just something you add when you season something. 474 00:27:50,335 --> 00:27:51,252 It's difficult. 475 00:27:51,336 --> 00:27:53,505 We're both in big trouble. 476 00:27:53,588 --> 00:27:56,424 I have to do something special to win. 477 00:27:56,508 --> 00:27:59,928 He'll be plotting his moves, so I need to plot mine too. 478 00:28:00,011 --> 00:28:03,223 He even has a fancy laboratory. 479 00:28:04,557 --> 00:28:07,018 He built an entire lab to take the win. 480 00:28:07,811 --> 00:28:11,690 I knew I couldn't beat Chef Choi Kang-rok with an ordinary dish. 481 00:28:12,565 --> 00:28:14,651 Isn't that liquid nitrogen? 482 00:28:14,734 --> 00:28:17,112 It freezes everything instantly. 483 00:28:17,195 --> 00:28:20,198 -What's he making? -He even brought liquid nitrogen. 484 00:28:20,281 --> 00:28:21,658 -I know. -A whole tank at that. 485 00:28:28,540 --> 00:28:30,041 Is he making ice cream? 486 00:28:30,625 --> 00:28:31,918 Ice cream using perilla oil? 487 00:28:36,214 --> 00:28:39,426 I wanted to use the perilla oil to make a cold dish, 488 00:28:39,509 --> 00:28:41,219 so I decided to make a dessert. 489 00:28:41,803 --> 00:28:45,265 I'm pretty sure people will think I'm making a risky move again. 490 00:28:45,348 --> 00:28:47,475 -You're using watermelons? -Yes, sir. 491 00:28:47,559 --> 00:28:48,768 -In this winter? -Yes, sir. 492 00:28:48,852 --> 00:28:50,478 -It's a bit risky. -It is. 493 00:28:50,562 --> 00:28:55,066 I actually enjoy making dishes in this style, 494 00:28:55,150 --> 00:29:01,364 so I think I can make something more unique than Chef Choi Kang-rok. 495 00:29:06,703 --> 00:29:08,621 That's the Pacojet used for grinding. 496 00:29:08,705 --> 00:29:09,664 He brought a Pacojet. 497 00:29:10,540 --> 00:29:12,584 Using that makes everything very soft. 498 00:29:12,667 --> 00:29:14,836 PACOJET (HIGH-SPEED BLENDER): GRINDS FROZEN INGREDIENTS INTO PARTICLES 499 00:29:14,919 --> 00:29:18,673 It finely grinds the surface of the frozen base 500 00:29:18,757 --> 00:29:20,049 and makes it extra soft. 501 00:29:20,133 --> 00:29:21,718 The texture gets silky smooth. 502 00:29:24,053 --> 00:29:26,431 -He brought an entire kitchen. -All of that 503 00:29:26,514 --> 00:29:28,099 is worth at least 20 million won. 504 00:29:28,600 --> 00:29:29,434 -Really? -Yes. 505 00:29:30,018 --> 00:29:32,437 -You see that tall thing over there? -Yes. 506 00:29:32,520 --> 00:29:34,981 A new one costs 10 million won. 507 00:29:35,064 --> 00:29:38,151 The kitchen setup here is better than my restaurant's. 508 00:29:44,407 --> 00:29:47,494 It's all about equipment nowadays. You need good equipment. 509 00:29:48,119 --> 00:29:51,331 But I only have pots and a cutting board. 510 00:29:51,414 --> 00:29:53,166 I peel radishes by hand. 511 00:29:53,249 --> 00:29:54,334 So I felt rather small. 512 00:29:55,168 --> 00:29:58,463 I can only hope the perilla oil flavor doesn't feel too forced. 513 00:29:58,546 --> 00:30:02,091 I'll use it here and there 514 00:30:02,675 --> 00:30:04,511 so when they eat it, it'll go, 515 00:30:05,345 --> 00:30:07,138 "Hey, it's me. Perilla oil." 516 00:30:08,473 --> 00:30:10,183 Radish and perilla oil 517 00:30:10,809 --> 00:30:12,185 definitely pair well together. 518 00:30:12,977 --> 00:30:16,689 Radish may not taste special, but perilla oil will bring out its flavor. 519 00:30:18,191 --> 00:30:20,193 I'm making a radish steak. 520 00:30:20,276 --> 00:30:24,906 When you boil radish for a long time, 521 00:30:25,406 --> 00:30:28,910 it tends to taste homey, like something your mom cooked for you. 522 00:30:30,203 --> 00:30:31,329 Although I'm a dad. 523 00:30:31,830 --> 00:30:37,418 I'm trying to emulate that wholesome vibe with a touch of perilla oil. 524 00:30:39,003 --> 00:30:44,509 I take the lightly seasoned radish and cook it in perilla oil. 525 00:30:48,638 --> 00:30:52,976 It's cooked radish that works up your appetite. 526 00:30:55,395 --> 00:30:57,146 I make the sauce 527 00:30:57,939 --> 00:31:00,233 with the perilla oil and make it almost jelly-like. 528 00:31:01,109 --> 00:31:04,988 A little runny but thick enough so it has shape. 529 00:31:05,071 --> 00:31:08,074 And I pour that sauce over the radish. 530 00:31:08,157 --> 00:31:12,829 But the dish wouldn't feel complete with just the radish, 531 00:31:13,788 --> 00:31:16,291 so I braise some oysters in the perilla oil. 532 00:31:17,333 --> 00:31:20,795 I use the perilla oil like it's broth. 533 00:31:21,671 --> 00:31:24,173 I figured working the perilla oil's aroma and flavor 534 00:31:24,257 --> 00:31:27,010 into the oyster would work well. 535 00:31:27,552 --> 00:31:30,680 So I put in a lot of perilla oil and braise it slowly. 536 00:31:37,520 --> 00:31:40,815 Eating the oysters after the radish would be a pleasant change, 537 00:31:41,566 --> 00:31:43,776 even though they're very different. 538 00:31:48,489 --> 00:31:54,579 It'd be ideal for me if Chef Choi made a warm dish 539 00:31:54,662 --> 00:31:58,124 that focuses on the perilla oil 540 00:31:58,917 --> 00:32:05,798 because then the dish I prepared could be a counter to that. 541 00:32:05,882 --> 00:32:07,884 The dish I prepared today 542 00:32:07,967 --> 00:32:11,387 is a dessert version of perilla oil buckwheat noodles. 543 00:32:11,471 --> 00:32:15,433 Perilla oil buckwheat noodles is the best-known dish made with perilla oil, 544 00:32:15,516 --> 00:32:17,143 so I wanted to give it a twist. 545 00:32:17,936 --> 00:32:21,189 For the buckwheat component, I'm making buckwheat cake. 546 00:32:21,272 --> 00:32:22,523 BUCKWHEAT NOODLES REPLACED WITH BUCKWHEAT CAKE 547 00:32:23,107 --> 00:32:25,318 I'm also deep-frying some dried laver into chips. 548 00:32:28,529 --> 00:32:31,324 I'm using the perilla oil for the ice cream… 549 00:32:31,407 --> 00:32:32,575 PERILLA OIL REPLACED WITH PERILLA OIL ICE CREAM 550 00:32:32,659 --> 00:32:34,410 …because I thought it would 551 00:32:34,494 --> 00:32:37,038 create a unique aroma when I combine it with ice cream. 552 00:32:37,121 --> 00:32:38,539 FROZEN ONCE MORE IN LIQUID NITROGEN 553 00:32:42,794 --> 00:32:46,422 Then I make caramel using soy sauce 554 00:32:46,506 --> 00:32:49,175 to add some saltiness to the sweetness. 555 00:32:49,258 --> 00:32:53,680 Not many people would ever imagine making a dessert with perilla oil, 556 00:32:54,263 --> 00:32:56,349 so I look forward to this battle. 557 00:32:56,849 --> 00:32:58,351 The battle of perilla oil. 558 00:32:58,434 --> 00:33:01,604 Please proceed to the blind taste testing table. 559 00:33:04,857 --> 00:33:06,192 Perilla oil? 560 00:33:06,776 --> 00:33:08,069 That's also a tough one. 561 00:33:09,570 --> 00:33:10,655 Perilla oil. 562 00:33:11,447 --> 00:33:14,492 Please taste the first dish. 563 00:33:14,575 --> 00:33:16,619 It's radish cooked in perilla oil 564 00:33:16,703 --> 00:33:22,250 but paired with oysters braised in perilla oil. 565 00:33:22,333 --> 00:33:23,543 Yes, that's right. 566 00:33:34,721 --> 00:33:38,057 I wasn't entirely sure if they'd recognize my intent. 567 00:33:46,524 --> 00:33:49,235 He definitely came up with a good idea, 568 00:33:50,319 --> 00:33:53,740 choosing ingredients that would soak up the perilla oil very well. 569 00:33:54,449 --> 00:33:56,826 I thought it was a clever dish. 570 00:33:57,744 --> 00:33:59,370 Please bring it up to my nose. 571 00:34:01,664 --> 00:34:03,416 I'll bring up the first bite to you. 572 00:34:03,499 --> 00:34:05,877 I had to focus on the aroma of the perilla oil, 573 00:34:06,711 --> 00:34:09,338 because it's not like it has texture or anything. 574 00:34:09,964 --> 00:34:11,299 There's only the aroma. 575 00:34:15,261 --> 00:34:16,471 It smells like radish. 576 00:34:34,906 --> 00:34:38,034 I've never chewed radish so delicately before. 577 00:34:41,037 --> 00:34:43,081 The sweetness of the radish goes well with the perilla oil. 578 00:34:49,670 --> 00:34:51,130 I smell the ocean. 579 00:34:53,424 --> 00:34:54,634 And perilla oil. 580 00:35:07,563 --> 00:35:10,900 It's a dish with radishes and oysters. 581 00:35:15,571 --> 00:35:17,073 It's paired with radishes. 582 00:35:17,156 --> 00:35:20,660 It wasn't even the finals yet, and I was already so nervous. 583 00:35:20,743 --> 00:35:23,204 I was about to pass out. 584 00:35:24,705 --> 00:35:27,959 They used the perilla oil in a very unique way. 585 00:35:32,004 --> 00:35:32,839 It's delicious. 586 00:35:33,798 --> 00:35:34,841 It's neat. 587 00:35:37,760 --> 00:35:39,512 It was the moment of truth. 588 00:35:39,595 --> 00:35:42,098 I was excited and nervous at the same time. 589 00:35:50,106 --> 00:35:51,065 I want them to think, 590 00:35:51,149 --> 00:35:53,776 "What on earth is this?" when they taste it. 591 00:35:53,860 --> 00:35:54,986 PERILLA OIL BUCKWHEAT NOODLE DESSERT 592 00:35:57,446 --> 00:35:59,323 If the dish makes them confused 593 00:35:59,866 --> 00:36:02,994 but manages to make them want to try it again, 594 00:36:03,077 --> 00:36:04,579 I think I'll have a shot at winning. 595 00:36:07,039 --> 00:36:08,249 Definitely perilla oil. 596 00:36:24,015 --> 00:36:28,060 My first thought was, "What did this person make?" 597 00:36:31,355 --> 00:36:33,149 This tastes familiar. 598 00:36:34,358 --> 00:36:35,526 It's familiar. 599 00:36:39,822 --> 00:36:40,865 Damn. 600 00:36:40,948 --> 00:36:41,866 Is there more? 601 00:36:43,826 --> 00:36:44,660 Was that all? 602 00:36:45,703 --> 00:36:47,079 Can I have one more bite? 603 00:36:47,914 --> 00:36:52,376 Hearing him asking for more drove me insane. 604 00:36:53,044 --> 00:36:54,837 Why didn't he ask to try mine again? 605 00:36:56,505 --> 00:36:57,715 I know this flavor. 606 00:36:58,382 --> 00:36:59,550 Is it the perilla oil? 607 00:37:01,052 --> 00:37:04,222 It's familiar, but the texture and everything is… 608 00:37:07,433 --> 00:37:08,392 Perilla oil. 609 00:37:09,894 --> 00:37:11,187 The aroma of perilla oil. 610 00:37:20,988 --> 00:37:23,282 I'll have to see it to be sure. 611 00:37:24,283 --> 00:37:25,159 Oh man. 612 00:37:34,418 --> 00:37:36,754 If I had to describe it, 613 00:37:37,296 --> 00:37:39,298 it's an appetizer that's an entrée 614 00:37:40,967 --> 00:37:42,426 and a dessert that's an entrée. 615 00:37:43,052 --> 00:37:44,053 Man. 616 00:37:50,851 --> 00:37:52,270 The voting is complete. 617 00:37:54,313 --> 00:37:56,774 It's time to announce the results of the perilla oil battle. 618 00:37:58,609 --> 00:38:00,152 The result is one to one. 619 00:38:01,070 --> 00:38:02,446 The result is one to one. 620 00:38:02,947 --> 00:38:06,409 PAIK JONG-WON: SEUNG-WOO'S DAD ANH SUNG-JAE: CHOI KANG-ROK 621 00:38:06,492 --> 00:38:09,495 Contestants, please exit for a moment. 622 00:38:11,872 --> 00:38:12,707 Damn it. 623 00:38:18,754 --> 00:38:20,131 Don't you taste soy sauce? 624 00:38:21,674 --> 00:38:23,092 Maybe that's why. 625 00:38:23,676 --> 00:38:25,803 It was perilla oil with soy sauce. 626 00:38:25,886 --> 00:38:26,804 Soy sauce caramel. 627 00:38:26,887 --> 00:38:28,597 That's an incredible idea. 628 00:38:28,681 --> 00:38:31,267 The radish was also a bold choice, 629 00:38:31,350 --> 00:38:33,144 considering there was so much they could've done. 630 00:38:33,227 --> 00:38:37,440 I wonder who made this and tried to win with a simple radish. 631 00:38:37,523 --> 00:38:38,816 Is it confidence? 632 00:38:38,899 --> 00:38:40,276 It's either confidence or… 633 00:38:40,901 --> 00:38:41,986 Whatever happens, happens? 634 00:38:42,069 --> 00:38:44,113 I could get eliminated. 635 00:38:44,196 --> 00:38:46,032 But I'm all right with that. 636 00:38:46,532 --> 00:38:49,869 I'd just need to stay offline for a year. 637 00:38:50,411 --> 00:38:52,038 I wasn't entirely confident. 638 00:38:52,538 --> 00:38:55,583 But once we were tied, I did get my hopes up. 639 00:39:05,551 --> 00:39:08,888 Our votes were split into one to one. 640 00:39:08,971 --> 00:39:10,514 But in the end, 641 00:39:11,140 --> 00:39:14,602 we judged the dishes based on the level of execution. 642 00:39:14,685 --> 00:39:15,978 That being said, 643 00:39:17,396 --> 00:39:18,856 the survivor is… 644 00:39:23,319 --> 00:39:25,821 But the ice cream wasn't made properly. 645 00:39:25,905 --> 00:39:27,907 -The idea itself was great. -Right. 646 00:39:27,990 --> 00:39:29,700 -But it wasn't made properly. -In terms of execution? 647 00:39:29,784 --> 00:39:32,703 If it's in terms of execution, then I agree with you. 648 00:39:32,787 --> 00:39:35,164 -Because this dish was flawless. -It was executed perfectly. 649 00:39:35,247 --> 00:39:37,541 They stuck to the basics and really brought out the flavors. 650 00:39:37,625 --> 00:39:39,460 So much that I grinned after tasting the radish. 651 00:39:40,252 --> 00:39:41,212 …Chef Choi. 652 00:39:42,421 --> 00:39:43,339 Congratulations. 653 00:39:43,422 --> 00:39:47,802 CHOI KANG-ROK SURVIVES 654 00:39:47,885 --> 00:39:49,762 This doesn't change anything. 655 00:39:49,845 --> 00:39:51,389 I'll continue living like today's my last day. 656 00:39:51,472 --> 00:39:52,807 They're both harsh critics. 657 00:39:54,100 --> 00:39:56,310 Team White Spoon's Choi Kang-rok has survived. 658 00:39:57,144 --> 00:39:58,562 Team White Spoon! 659 00:39:58,646 --> 00:39:59,980 This can't be! 660 00:40:02,191 --> 00:40:04,360 Did you make the ice cream yourself? 661 00:40:04,443 --> 00:40:05,277 Yes, I did. 662 00:40:05,361 --> 00:40:07,238 It was a little off. 663 00:40:07,321 --> 00:40:08,697 Was it because you had limited time? 664 00:40:09,198 --> 00:40:13,077 I tweaked the recipe to stop the ice cream from melting, 665 00:40:13,702 --> 00:40:17,206 so the texture might've been different from what you're used to. 666 00:40:17,289 --> 00:40:18,874 Did you put in more eggs? 667 00:40:18,958 --> 00:40:19,792 Yes. 668 00:40:20,376 --> 00:40:22,962 I'm sure it tasted a bit rough. 669 00:40:23,045 --> 00:40:24,380 I was worried it'd melt, 670 00:40:24,463 --> 00:40:27,883 so I made it in a way to prevent as much melting as possible. 671 00:40:27,967 --> 00:40:30,136 If you add a lot of protein, 672 00:40:30,219 --> 00:40:34,723 it becomes stable, keeps its form, and melts slowly. 673 00:40:35,433 --> 00:40:37,184 But too much protein 674 00:40:37,268 --> 00:40:38,853 just makes scrambled eggs. 675 00:40:39,437 --> 00:40:41,647 SEUNG-WOO'S DAD ELIMINATED 676 00:40:41,730 --> 00:40:42,815 Too bad. 677 00:40:45,067 --> 00:40:48,487 Do you think the results are proportional? 678 00:40:48,571 --> 00:40:52,741 -To years of experience you mean? -Yeah, that has to be a factor. 679 00:40:52,825 --> 00:40:55,327 We need one more win for the White Spoons. 680 00:40:55,411 --> 00:40:57,121 I'm suddenly fired up for battle. 681 00:40:57,204 --> 00:40:59,415 I really want to win now. 682 00:40:59,498 --> 00:41:00,416 -Crush them. -I will. 683 00:41:00,499 --> 00:41:01,834 I'll make my dish so good 684 00:41:02,543 --> 00:41:04,628 that it leaves them in awe. 685 00:41:04,712 --> 00:41:05,629 Something really good. 686 00:41:05,713 --> 00:41:08,799 I'm dying to know what Chef Choi Hyun-seok will make. 687 00:41:12,636 --> 00:41:14,972 He looks a bit nervous. 688 00:41:16,015 --> 00:41:17,808 He must feel pressured to win. 689 00:41:20,603 --> 00:41:22,354 Everyone around me got worried 690 00:41:22,855 --> 00:41:27,443 because I worked so long in fine dining and was even a judge. 691 00:41:27,526 --> 00:41:32,531 A JUDGE ON A COOKING COMPETITION WITH PAIK JONG-WON 692 00:41:32,615 --> 00:41:35,534 KOREA'S FAVORITE CELEBRITY CHEF WITH 30 YEARS OF EXPERIENCE 693 00:41:35,618 --> 00:41:36,994 They asked, "What if you lose?" 694 00:41:37,077 --> 00:41:39,330 So I told them, "You think I'd lose?" 695 00:41:44,376 --> 00:41:45,920 I hope this will be a fun match. 696 00:41:46,003 --> 00:41:48,088 ONE TWO THREE 697 00:41:48,172 --> 00:41:53,093 I knew One Two Three was talented when I heard the judge's evaluations. 698 00:41:53,177 --> 00:41:55,387 He's a fine-dining chef like me, 699 00:41:55,471 --> 00:41:57,765 so this will be the match of ages. 700 00:41:57,848 --> 00:41:59,391 You've improved a lot. 701 00:41:59,475 --> 00:42:02,478 -One Two Three, you've survived. -Thank you. 702 00:42:02,561 --> 00:42:05,648 -One Two Three has survived. -He passed? 703 00:42:05,731 --> 00:42:07,316 -The one who cooked duck? -Yes. 704 00:42:08,901 --> 00:42:10,736 -Amazing. -He did well. 705 00:42:10,819 --> 00:42:12,404 I want to challenge Chef Choi Hyun-seok. 706 00:42:12,947 --> 00:42:14,615 I feel like I could beat him. 707 00:42:14,698 --> 00:42:16,492 I've actually never tried his food. 708 00:42:16,992 --> 00:42:21,330 I've only seen some pictures of his dishes. 709 00:42:21,914 --> 00:42:24,875 I think I could win if it came down to a battle of flavor. 710 00:42:25,459 --> 00:42:28,837 Your main ingredient is the jang trio, the Korean condiments. 711 00:42:28,921 --> 00:42:32,341 Gochujang, doenjang, and ganjang. 712 00:42:35,219 --> 00:42:36,136 That's the worst. 713 00:42:36,220 --> 00:42:38,472 How can they utilize all three? Gochujang stew? 714 00:42:38,556 --> 00:42:39,974 That's too difficult. 715 00:42:40,057 --> 00:42:42,309 Our ingredients are very tricky. 716 00:42:42,393 --> 00:42:44,436 It's hard to bring them together in one plate 717 00:42:44,520 --> 00:42:46,397 without downplaying any of them. 718 00:42:46,480 --> 00:42:47,648 So I thought hard about 719 00:42:47,731 --> 00:42:50,526 what the best way would be to utilize them all. 720 00:42:50,609 --> 00:42:53,112 I thought of a recipe right away. 721 00:42:53,195 --> 00:42:56,615 It just so happens that I've experimented with doenjang, 722 00:42:56,699 --> 00:42:58,909 ganjang, and gochujang in lots of bizarre ways. 723 00:42:58,993 --> 00:43:00,452 GANJANG JELLY, GOCHUJANG ICE CREAM 724 00:43:00,536 --> 00:43:02,663 One thing's for sure. 725 00:43:02,746 --> 00:43:05,124 No one experiments with food more than I do. 726 00:43:05,207 --> 00:43:06,834 SEA BREAM SASHIMI SALAD WITH GOCHUJANG DRESSING 727 00:43:06,917 --> 00:43:09,169 I've once made the same dish 130 times. 728 00:43:10,337 --> 00:43:13,299 I experiment with dishes no one else has made before. 729 00:43:13,382 --> 00:43:15,092 SALMON SUSHI POPSICLE 730 00:43:15,175 --> 00:43:16,885 It's fun. It's familiar but also new. 731 00:43:16,969 --> 00:43:18,012 CHEF'S SPECIAL STEW, SUSHI PASTA, 732 00:43:18,095 --> 00:43:19,597 LEMON-FLAVORED KOREAN MELONS, BREAD-SHAPED FISH 733 00:43:19,680 --> 00:43:21,181 That's my kind of food. 734 00:43:21,265 --> 00:43:25,769 What a chef puts on their plate tells you who they are. 735 00:43:25,853 --> 00:43:28,856 I'm dying to know what Chef Choi Hyun-seok will make. 736 00:43:30,816 --> 00:43:32,443 I'm making a jang trio steak 737 00:43:32,526 --> 00:43:36,447 using my own culinary techniques to make our traditional condiments 738 00:43:36,530 --> 00:43:38,115 fun and easily accessible. 739 00:43:38,824 --> 00:43:40,743 It's a steak with two garnishes. 740 00:43:41,327 --> 00:43:43,579 First, I make kkakdugi with ganjang, or soy sauce. 741 00:43:44,788 --> 00:43:49,251 I mix some radishes with ganjang and vacuum-seal them together. 742 00:43:49,835 --> 00:43:52,087 That way, the sauce seeps right in. 743 00:43:57,676 --> 00:43:59,678 Then I'll cook that sous vide. 744 00:43:59,762 --> 00:44:01,847 SOUS VIDE: A METHOD THAT INVOLVES VACUUM-SEALING FOOD 745 00:44:01,930 --> 00:44:04,266 AND COOKING IT IN WATER AT A PRECISE TEMPERATURE 746 00:44:10,731 --> 00:44:12,566 In just 70 minutes, the diced radish kimchi 747 00:44:12,650 --> 00:44:15,527 will have the same texture as one that's been aged for two days. 748 00:44:16,195 --> 00:44:18,489 I'm doing something new with the doenjang, or soybean paste, too. 749 00:44:19,323 --> 00:44:21,575 I want to see what it's like to burn it. 750 00:44:23,535 --> 00:44:25,371 I coat the steak with it while grilling, 751 00:44:26,163 --> 00:44:29,416 and it creates a nice sear after it bubbles up. 752 00:44:32,044 --> 00:44:36,215 It has the subtle taste of doenjang but also another rich flavor. 753 00:44:36,298 --> 00:44:40,135 I'm curious about Chef Choi's steak with doenjang. 754 00:44:40,636 --> 00:44:42,179 He's grilling something with charcoal too. 755 00:44:42,763 --> 00:44:44,098 -What is that? -Goodness. 756 00:44:44,807 --> 00:44:46,600 -It has bones. -It does. 757 00:44:46,684 --> 00:44:47,559 It's pork. 758 00:44:47,643 --> 00:44:50,229 He's using pork with the jang trio. 759 00:44:51,188 --> 00:44:53,065 He's very calm, so he'll do well. 760 00:44:53,148 --> 00:44:55,192 -He survived Mosu after all. -Right. 761 00:44:55,275 --> 00:44:56,151 He has talent. 762 00:44:57,111 --> 00:44:58,696 -And good-looking too. -Yeah. 763 00:44:58,779 --> 00:45:00,864 If he wins this one, that's game over. 764 00:45:00,948 --> 00:45:02,157 Of course. 765 00:45:02,241 --> 00:45:05,536 My dish is the Jeju jang trio. 766 00:45:06,036 --> 00:45:08,288 I used ingredients from Jeju Island, 767 00:45:08,372 --> 00:45:11,041 such as Jeju tangerines, seasonal rapeseed greens, 768 00:45:11,625 --> 00:45:13,794 and bone-in sirloin from Jeju black pigs. 769 00:45:13,877 --> 00:45:17,005 There are fatty and lean parts in sirloin. 770 00:45:17,089 --> 00:45:19,633 I coated the fatty parts with ganjang. 771 00:45:19,717 --> 00:45:23,178 For the lean parts, I made a sauce with doenjang, 772 00:45:23,262 --> 00:45:25,013 spring onion, and ginger to coat them. 773 00:45:25,097 --> 00:45:26,932 And then I grill them over charcoal. 774 00:45:27,850 --> 00:45:31,353 Don't they also have to use gochujang? 775 00:45:31,937 --> 00:45:33,856 I'm getting a strong gochujang smell. 776 00:45:37,067 --> 00:45:39,361 I want to highlight the gochujang. 777 00:45:39,445 --> 00:45:41,405 I'm doing something new with the gochujang. 778 00:45:41,488 --> 00:45:44,032 It's difficult to use the gochujang 779 00:45:44,116 --> 00:45:46,160 because of its strong flavor and lingering aftertaste, 780 00:45:46,243 --> 00:45:47,995 so the key is to use it delicately. 781 00:45:48,078 --> 00:45:50,873 It has to taste like gochujang but also zesty and clean. 782 00:45:52,916 --> 00:45:54,752 To get rid of the aftertaste, 783 00:45:54,835 --> 00:45:59,298 I double-boiled the gochujang with Jeju tangerines and juniper berries 784 00:45:59,381 --> 00:46:00,841 to extract only the aroma. 785 00:46:01,508 --> 00:46:04,052 And I made a sauce using only the juice 786 00:46:06,180 --> 00:46:08,515 so it has a strong gochujang aroma. 787 00:46:09,558 --> 00:46:11,894 Gochujang has a sharp and lingering aftertaste, 788 00:46:13,187 --> 00:46:16,482 so I'll mix it with yuzu extract and apple juice and blend them together 789 00:46:17,107 --> 00:46:19,735 to extract only the aroma. 790 00:46:21,028 --> 00:46:24,156 Then I add nitrogen and cream… 791 00:46:28,535 --> 00:46:29,661 to make it into foam. 792 00:46:29,745 --> 00:46:32,790 That way, it tastes like tangy chogochujang when you first eat it 793 00:46:32,873 --> 00:46:35,459 but disappears like foam once you swallow. 794 00:46:35,542 --> 00:46:37,961 I'm going to make gochujang espuma on white asparagus 795 00:46:38,045 --> 00:46:41,465 which takes away the spiciness and the aftertaste of the gochujang 796 00:46:41,548 --> 00:46:42,591 once you swallow it. 797 00:46:42,674 --> 00:46:46,386 ESPUMA: A SOFT FOAM MADE BY ADDING INGREDIENT AND NITROGEN INTO A SIPHON GUN 798 00:46:50,808 --> 00:46:51,934 Someone rang the bell. 799 00:46:55,187 --> 00:46:56,063 Wow. 800 00:46:56,772 --> 00:46:58,982 Chef Choi's on the edge of a cliff. 801 00:46:59,066 --> 00:47:02,569 -He's doing everything to stay alive. -Right? 802 00:47:03,487 --> 00:47:04,446 Is he finished? 803 00:47:07,032 --> 00:47:09,952 The battle of the jang trio is now complete. 804 00:47:12,955 --> 00:47:14,832 -Let's go! -He looks confident. 805 00:47:14,915 --> 00:47:17,501 Please let him win. Let him write history. 806 00:47:17,584 --> 00:47:19,586 The battle of the jang trio. 807 00:47:19,670 --> 00:47:22,965 Please proceed to the blind taste testing table. 808 00:47:25,843 --> 00:47:27,761 -You're awesome! -Go! 809 00:47:27,845 --> 00:47:29,263 -So good-looking. -Go! 810 00:47:29,346 --> 00:47:31,390 -Let's go! -You look like movie stars! 811 00:47:39,523 --> 00:47:40,858 The battle of the jang trio. 812 00:47:41,441 --> 00:47:42,276 Please enter. 813 00:47:57,249 --> 00:47:59,251 They were really committed. 814 00:48:00,168 --> 00:48:04,172 It was all about the taste and nothing else. 815 00:48:06,258 --> 00:48:09,845 Please taste the first dish. 816 00:48:15,058 --> 00:48:17,394 It's a doenjang steak with ganjang kkakdugi 817 00:48:17,477 --> 00:48:20,856 and white asparagus topped with gochujang espuma. 818 00:48:21,940 --> 00:48:25,402 It's not a Western but a Korean way of eating. 819 00:48:25,485 --> 00:48:28,488 We always eat meat with vegetables dipped in chogochujang. 820 00:48:29,031 --> 00:48:32,159 Then there's diced radish kimchi topped with truffles and cilantro. 821 00:48:32,242 --> 00:48:35,245 I don't think the techniques I used are very important. 822 00:48:35,329 --> 00:48:37,414 It's not the flashiness that matters 823 00:48:37,497 --> 00:48:40,417 but how I made aged kkakdugi in 70 minutes 824 00:48:40,500 --> 00:48:44,671 and how I made the gochujang taste clean when it's so hard to achieve. 825 00:48:44,755 --> 00:48:50,218 It's a dish that's fun, experimental, and familiar but definitely unique. 826 00:48:54,848 --> 00:48:56,433 Here's your first taste. 827 00:49:24,920 --> 00:49:27,631 This tastes like radish. 828 00:49:27,714 --> 00:49:29,132 How is it aged so well? 829 00:49:32,970 --> 00:49:33,971 It's pretty thick. 830 00:49:46,149 --> 00:49:47,567 This smells great. 831 00:49:49,069 --> 00:49:52,823 He did things a lot differently than I expected. 832 00:49:55,242 --> 00:49:56,994 His expertise was on full display. 833 00:50:00,706 --> 00:50:02,207 I don't want to stop smelling it. 834 00:50:03,625 --> 00:50:04,918 Okay. I'll try it now. 835 00:50:12,551 --> 00:50:13,427 Wow. 836 00:50:34,614 --> 00:50:37,492 My heart started beating like crazy. 837 00:50:37,576 --> 00:50:42,998 It's been a while since my heart beat like that from cooking. 838 00:50:45,917 --> 00:50:48,503 I was once a judge alongside Mr. Paik on a show. 839 00:50:49,629 --> 00:50:52,758 And as for Chef Anh Sung-jae, 840 00:50:52,841 --> 00:50:54,468 I'm actually a senior chef. 841 00:50:57,345 --> 00:50:59,473 So I don't know why I was so nervous. 842 00:51:12,194 --> 00:51:16,239 I thought the flavors would be quite strong, 843 00:51:16,323 --> 00:51:19,201 but the flavors of the ganjang, 844 00:51:19,284 --> 00:51:23,371 doenjang, and gochujang are all very subtle. 845 00:51:23,955 --> 00:51:27,209 These are not the flavors I had in mind. 846 00:51:28,794 --> 00:51:30,712 They used an approach 847 00:51:30,796 --> 00:51:34,007 that was a lot different from what I expected. 848 00:51:34,091 --> 00:51:37,511 -They cooked it very uniquely. -My goodness. 849 00:51:39,179 --> 00:51:42,557 I couldn't figure out if that was a good or bad sign. 850 00:51:44,142 --> 00:51:47,020 Next, please taste the second dish. 851 00:51:49,940 --> 00:51:53,401 I cooked seasonal ingredients from Jeju Island 852 00:51:53,485 --> 00:51:57,030 and complemented them with the jang trio. 853 00:51:58,073 --> 00:52:00,784 I grilled the fatty meat in a ganjang coat 854 00:52:00,867 --> 00:52:03,954 while topping the lean meat with seasonal rapeseed greens. 855 00:52:04,955 --> 00:52:07,124 I also made a sauce with doenjang and braised burdock. 856 00:52:07,749 --> 00:52:10,794 And every dish needs a kick to elevate it. 857 00:52:11,378 --> 00:52:12,754 Mine's the gochujang extract. 858 00:52:14,339 --> 00:52:17,425 The selling point of my dish will be how the delicate gochujang sauce 859 00:52:17,509 --> 00:52:19,845 mixes with the other seasonal ingredients. 860 00:52:37,445 --> 00:52:38,738 Smells like doenjang. 861 00:52:48,707 --> 00:52:49,541 All right. 862 00:53:13,398 --> 00:53:14,858 I can taste the doenjang. 863 00:53:17,569 --> 00:53:18,820 I think they'll like it. 864 00:53:19,487 --> 00:53:21,740 I tried to have the gochujang really complement the dish, 865 00:53:21,823 --> 00:53:24,367 so I think they'll enjoy it. 866 00:53:35,837 --> 00:53:37,130 This is a mix. 867 00:53:40,050 --> 00:53:40,884 All right. 868 00:53:51,686 --> 00:53:54,064 The gochujang and ganjang… 869 00:53:55,148 --> 00:53:58,151 are subtle but also have a kick. 870 00:53:58,235 --> 00:53:59,736 It's nice and aromatic. 871 00:54:17,796 --> 00:54:19,089 Can I get some tissue? 872 00:54:26,096 --> 00:54:27,889 I'll see what this is later. 873 00:54:33,687 --> 00:54:34,854 I just want to know. 874 00:54:45,407 --> 00:54:46,449 Was there something wrong? 875 00:54:46,533 --> 00:54:50,328 It was either there was something wrong or he really was curious, 876 00:54:50,412 --> 00:54:51,705 but it felt like the former. 877 00:54:51,788 --> 00:54:55,041 Some might think it's a bad sign. 878 00:54:55,125 --> 00:54:57,335 But for me, if I find something interesting, 879 00:54:57,419 --> 00:55:01,798 I spit it out to check it because it's delicious and new. 880 00:55:01,881 --> 00:55:04,175 So I spit it out and see it for myself. 881 00:55:04,259 --> 00:55:06,011 If he's anything like me, 882 00:55:06,094 --> 00:55:08,555 that's a good sign, so it's confusing. 883 00:55:10,432 --> 00:55:12,809 The voting will now begin. 884 00:55:14,686 --> 00:55:16,813 Please select the dish 885 00:55:17,397 --> 00:55:21,192 that is more delicious and better utilized the main ingredient. 886 00:55:24,112 --> 00:55:26,156 The first dish versus the second. 887 00:55:26,656 --> 00:55:28,491 Please make your choice. 888 00:55:36,750 --> 00:55:38,209 The voting is complete. 889 00:55:47,510 --> 00:55:49,137 The result is one to one. 890 00:55:51,014 --> 00:55:53,725 Contestants, please exit for a moment. 891 00:55:53,808 --> 00:55:56,561 PAIK JONG-WON: CHOI HYUN-SEOK ANH SUNG-JAE: ONE TWO THREE 892 00:55:56,644 --> 00:55:58,438 -What's that? -The result is one to one. 893 00:56:00,190 --> 00:56:02,567 Contestants, please exit for a moment. 894 00:56:03,693 --> 00:56:04,819 Another tie. 895 00:56:05,320 --> 00:56:07,864 -That Black Spoon guy is talented. -He's the best, right? 896 00:56:08,365 --> 00:56:10,283 A tie is still impressive. 897 00:56:10,367 --> 00:56:13,119 -Yes, it is. -I'm sure he'll win. 898 00:56:20,126 --> 00:56:21,920 We tried three things. 899 00:56:22,837 --> 00:56:23,880 For this dish… 900 00:56:24,839 --> 00:56:26,841 I found this a bit hard to make out. 901 00:56:26,925 --> 00:56:29,469 Really? I was impressed 902 00:56:29,552 --> 00:56:32,764 when I tasted the ganjang, gochujang, and doenjang. 903 00:56:32,847 --> 00:56:38,061 I thought if we can reinterpret these in this way, it could appeal to everyone. 904 00:56:39,354 --> 00:56:42,273 When they were given the jang trio, 905 00:56:42,774 --> 00:56:45,777 I thought the doenjang and gochujang flavors would be strong. 906 00:56:46,361 --> 00:56:49,864 But they were subtle yet apparent, which is what was so surprising. 907 00:56:49,948 --> 00:56:53,159 The doenjang and gochujang are great. The gochujang is almost like art. 908 00:56:54,202 --> 00:56:57,789 For me, I tasted more yuzu than the gochujang. 909 00:56:58,623 --> 00:57:02,210 This is the ganjang with truffles, but the truffle oil flavor was stronger. 910 00:57:02,293 --> 00:57:04,796 I really want to know what this chef intended. 911 00:57:04,879 --> 00:57:06,673 Why this combination? 912 00:57:06,756 --> 00:57:09,384 -Well… -I have no idea what the intention was. 913 00:57:09,968 --> 00:57:12,554 -I really liked it when I ate it. -Really? 914 00:57:12,637 --> 00:57:15,265 I kept thinking, "How did they do this with the ganjang?" 915 00:57:15,348 --> 00:57:16,516 I barely tasted it though. 916 00:57:16,599 --> 00:57:17,642 That's what I liked. 917 00:57:17,725 --> 00:57:19,811 -But it doesn't taste like ganjang. -It does. 918 00:57:19,894 --> 00:57:23,273 It's just toned down in a way that it doesn't stand out. 919 00:57:23,356 --> 00:57:24,607 It's a jang trio. 920 00:57:24,691 --> 00:57:27,277 What I focused on the most when I judged the dishes 921 00:57:27,360 --> 00:57:29,737 was how marketable they made the Korean condiments 922 00:57:29,821 --> 00:57:32,740 and whether they could make tourists from abroad 923 00:57:32,824 --> 00:57:37,328 try our traditional trio of jang without putting them off too much. 924 00:57:37,412 --> 00:57:40,915 Aside from the sweetness, the gochujang has a lingering aftertaste. 925 00:57:40,999 --> 00:57:43,835 So making chogochujang espuma out of gochujang 926 00:57:44,419 --> 00:57:45,503 was very impressive. 927 00:57:45,587 --> 00:57:47,630 That's why I voted for it. 928 00:57:47,714 --> 00:57:50,467 I thought it was a dish that could 929 00:57:50,550 --> 00:57:53,761 minimize the barriers for non-Koreans wanting to try our food. 930 00:57:53,845 --> 00:57:58,099 I disliked the other dish more than I enjoyed the pork dish. 931 00:57:58,892 --> 00:58:00,518 I'm just being honest here. 932 00:58:00,602 --> 00:58:02,479 As a fine dining chef, 933 00:58:02,562 --> 00:58:05,940 one thing I always consider with techniques of that sort 934 00:58:06,024 --> 00:58:07,233 is the level of execution. 935 00:58:07,317 --> 00:58:10,069 Techniques that aren't executed flawlessly 936 00:58:10,570 --> 00:58:11,821 aren't techniques. 937 00:58:12,822 --> 00:58:14,574 When I take a bite of any food 938 00:58:14,657 --> 00:58:16,659 and it doesn't accurately deliver the flavors, 939 00:58:16,743 --> 00:58:18,495 I find it too ambiguous. 940 00:58:18,995 --> 00:58:22,081 In that sense, the pork dish was clear 941 00:58:22,165 --> 00:58:25,293 because I knew they had coated the meat with doenjang. 942 00:58:25,376 --> 00:58:28,087 And it had a nicer balance between the flavors. 943 00:58:29,130 --> 00:58:30,632 They're arguing a lot. 944 00:58:31,299 --> 00:58:32,842 It's nerve-racking. 945 00:58:34,135 --> 00:58:36,346 I could hear them arguing inside. 946 00:58:36,930 --> 00:58:40,517 And I hoped the one rooting for me got the upper hand. 947 00:58:41,601 --> 00:58:44,020 Contestants, please reenter. 948 00:58:54,447 --> 00:58:55,698 I see. 949 00:58:56,783 --> 00:58:57,992 -It's been a while. -Hello. 950 00:58:58,076 --> 00:58:59,536 I didn't expect to see you here. 951 00:59:00,703 --> 00:59:05,500 Chef Choi, why did you put the truffles on the kkakdugi? 952 00:59:06,960 --> 00:59:11,714 Ganjang goes well with truffles, not to mention cilantro. 953 00:59:11,798 --> 00:59:13,216 I liked their balance, 954 00:59:13,800 --> 00:59:15,635 but that's purely my opinion. 955 00:59:15,718 --> 00:59:19,806 I think it's a chef's job to cook dishes according to their own style and taste. 956 00:59:20,390 --> 00:59:21,891 -Okay. -Which is what I did here. 957 00:59:22,392 --> 00:59:28,815 Chef Anh and I actually had the most heated debate of the day. 958 00:59:28,898 --> 00:59:30,191 We almost fought. 959 00:59:31,568 --> 00:59:36,948 Please know that our final decision boiled down to something very miniscule. 960 00:59:38,783 --> 00:59:41,703 So without further ado, 961 00:59:42,287 --> 00:59:44,038 the survivor 962 00:59:45,039 --> 00:59:48,084 of the jang trio battle is… 963 00:59:54,132 --> 00:59:57,677 One-on-one face-off. The battle of the jang trio. 964 00:59:57,760 --> 00:59:59,304 -Please. -Who's going to take the win? 965 01:00:00,138 --> 01:00:01,431 The survivor is… 966 01:00:02,890 --> 01:00:06,060 You're thinking, "Ganjang with truffle, how cliché." 967 01:00:06,144 --> 01:00:07,312 -Yes, that's right. -Right? 968 01:00:07,395 --> 01:00:09,689 It's too hard to beat the White Spoons. 969 01:00:10,523 --> 01:00:11,858 It's the Black Spoon's turn to win. 970 01:00:11,941 --> 01:00:14,277 I'm going to take away that Michelin star. 971 01:00:14,360 --> 01:00:16,279 Chef Do-yun? How? 972 01:00:16,362 --> 01:00:17,697 I think it's doable. 973 01:00:17,780 --> 01:00:19,866 "My knives aren't rusty yet," is what I thought. 974 01:00:19,949 --> 01:00:21,117 I'll win no matter what. 975 01:00:21,200 --> 01:00:24,203 -You're kidding me. -Wow, that's huge. 976 01:00:24,287 --> 01:00:26,247 The theme of the third round 977 01:00:26,831 --> 01:00:28,249 is the Room of Ingredients 978 01:00:28,333 --> 01:00:30,084 of the Black and White Spoons' Team Battle. 979 01:00:30,168 --> 01:00:31,419 They're fighting already? 980 01:00:31,502 --> 01:00:32,879 It felt like they didn't trust me. 981 01:00:32,962 --> 01:00:34,213 Of course I'm angry. 982 01:00:34,297 --> 01:00:36,215 Honestly, I didn't like it. 983 01:00:36,299 --> 01:00:38,593 Why didn't you take everything out? 984 01:00:39,093 --> 01:00:40,928 You don't know me. Stop pissing me off. 985 01:02:40,798 --> 01:02:45,803 Subtitle translation by: Yenny Kang