1 00:00:13,972 --> 00:00:15,890 The voting has concluded. 2 00:00:24,315 --> 00:00:26,943 The score is one to one. 3 00:00:27,652 --> 00:00:29,320 Contestants, please… 4 00:00:29,821 --> 00:00:33,074 The score is one to one. 5 00:00:33,158 --> 00:00:36,494 Contestants, please exit the room briefly. 6 00:00:37,537 --> 00:00:40,540 Contestants, please exit the room briefly. 7 00:00:40,623 --> 00:00:42,751 I totally saw this coming. This is tricky. 8 00:00:42,834 --> 00:00:45,003 I thought this might happen. I kept going back and forth. 9 00:00:45,086 --> 00:00:46,087 Gosh, me too. 10 00:00:49,841 --> 00:00:53,011 Contestants, please exit the room briefly. 11 00:00:59,809 --> 00:01:01,519 They seemed to be torn. 12 00:01:01,603 --> 00:01:03,521 I was a bit frustrated and nervous. 13 00:01:03,605 --> 00:01:06,483 I wanted to hear what they were saying, but we couldn't really hear them. 14 00:01:06,566 --> 00:01:09,277 Judges, please remove your blindfolds. 15 00:01:18,203 --> 00:01:21,664 Chinese cuisine chefs. Oh, I get it now. I see what they did. 16 00:01:21,748 --> 00:01:23,875 This is the suan cai one's, right? 17 00:01:25,502 --> 00:01:29,172 I mean, using the dried radish greens to replace suan cai was just… 18 00:01:30,465 --> 00:01:32,967 -And they nailed it. -It's very well-executed. 19 00:01:33,051 --> 00:01:34,302 Right, well-executed. 20 00:01:34,385 --> 00:01:38,139 The reason I voted for this one was because of its creativity. 21 00:01:38,223 --> 00:01:42,268 I gave them more points for how they utilized their ingredient. 22 00:01:43,061 --> 00:01:46,147 For the way they gave the dried radish greens a sour flavor 23 00:01:46,231 --> 00:01:48,525 and turned them into suan cai. 24 00:01:49,025 --> 00:01:50,944 That's why I gave this one just a few more points. 25 00:01:52,654 --> 00:01:55,615 Well, I think I voted for my contestant along similar lines. 26 00:01:55,698 --> 00:01:57,784 When I realized that they had made a basi, 27 00:01:57,867 --> 00:02:01,246 I thought to myself, "What kind of madman makes a basi out of dried radish greens?" 28 00:02:01,329 --> 00:02:04,499 So for me, it was all about the idea, the creativity involved. 29 00:02:04,582 --> 00:02:06,126 Besides, creativity aside, 30 00:02:06,209 --> 00:02:07,919 when I tried the dishes, 31 00:02:08,002 --> 00:02:09,504 what I felt was 32 00:02:09,587 --> 00:02:12,048 this one just tasted a little better, in my opinion. 33 00:02:12,132 --> 00:02:13,925 -This one's neck and neck. -Yep. 34 00:02:14,008 --> 00:02:16,636 They're really evenly matched, this pair. 35 00:02:16,719 --> 00:02:19,597 You could probably win me over with the slightest nudge right now. 36 00:02:19,681 --> 00:02:21,516 I feel exactly the same. 37 00:02:22,600 --> 00:02:24,686 If you convince me just a little more, I might flip. 38 00:02:24,769 --> 00:02:28,022 A little nudge is all it would take for both of us, to be honest. 39 00:02:28,106 --> 00:02:29,607 Man, who are these chefs? 40 00:02:29,691 --> 00:02:32,694 This here, it's a really tough call to make. 41 00:02:32,777 --> 00:02:35,029 The judges have made their decision. 42 00:02:36,156 --> 00:02:38,867 Contestants, please re-enter the room. 43 00:02:41,077 --> 00:02:42,745 Oh! 44 00:02:46,082 --> 00:02:47,959 Wow, I see. 45 00:02:48,793 --> 00:02:50,336 First a round of applause. 46 00:02:51,462 --> 00:02:55,675 Man, young chefs nowadays sure are a force to be reckoned with. 47 00:02:56,551 --> 00:02:58,469 You two had some amazing ideas. 48 00:02:58,553 --> 00:03:01,347 It was like watching a dragon and a tiger do battle. 49 00:03:03,808 --> 00:03:05,602 -Right. -He's gonna announce the results. 50 00:03:05,685 --> 00:03:08,688 One thing we'd like you two to know is that this was really close. 51 00:03:08,771 --> 00:03:11,691 We're no longer on good terms. We turned on each other. 52 00:03:13,276 --> 00:03:15,862 I've been cooking in Korea for a while now, 53 00:03:15,945 --> 00:03:18,239 but Chef Jung Ji-sun's studied abroad, 54 00:03:18,323 --> 00:03:20,783 so her cooking style's very different from mine. 55 00:03:20,867 --> 00:03:21,951 That's why 56 00:03:22,035 --> 00:03:25,830 I thought that my dish might be a little more to the judges' liking. 57 00:03:25,914 --> 00:03:28,041 The fact that they needed to deliberate 58 00:03:28,124 --> 00:03:31,294 and couldn't decide between the dishes means they were both delicious. 59 00:03:31,377 --> 00:03:33,421 But my dish had better presentation, 60 00:03:33,504 --> 00:03:35,924 so I thought I might get extra points for creativity. 61 00:03:36,507 --> 00:03:37,967 What a showdown. 62 00:03:38,051 --> 00:03:39,052 Please. 63 00:03:39,928 --> 00:03:40,970 Come on. 64 00:03:41,054 --> 00:03:43,598 If she manages to bring her down today, 65 00:03:43,681 --> 00:03:46,100 this matchup would be one for the history books. 66 00:03:50,939 --> 00:03:53,691 The winner of the dried radish greens duel.… 67 00:03:54,192 --> 00:03:56,945 And the survivor of this matchup is…. 68 00:04:01,157 --> 00:04:03,409 …Chef Jung Ji-sun. 69 00:04:03,493 --> 00:04:05,620 -Thank you. -Congratulations. 70 00:04:05,703 --> 00:04:07,455 It was such a tight race. 71 00:04:08,873 --> 00:04:10,959 How'd you come up with something like this? 72 00:04:11,042 --> 00:04:13,878 Your ideas were brilliant. 73 00:04:13,962 --> 00:04:16,631 The White Spoon Jung Ji-sun has survived. 74 00:04:18,383 --> 00:04:19,968 She still fought really well. 75 00:04:22,929 --> 00:04:25,640 The White Spoon Jung Ji-sun has survived. 76 00:04:27,517 --> 00:04:28,893 Oh no, our goddess… 77 00:04:28,977 --> 00:04:30,311 You're kidding me. 78 00:04:30,812 --> 00:04:32,522 I'm gonna tell her that even though she lost, 79 00:04:32,605 --> 00:04:33,898 she still fought well. 80 00:04:34,732 --> 00:04:39,237 Ultimately, it came down to the smallest details with the dishes, truly. 81 00:04:39,320 --> 00:04:41,197 We need to reach an agreement. 82 00:04:41,698 --> 00:04:42,699 I will say this. 83 00:04:42,782 --> 00:04:46,744 I still can't let go of the shock I felt when I tried the basi for the first time. 84 00:04:47,245 --> 00:04:50,665 I had no idea she would make a basi using dried radish greens. 85 00:04:50,748 --> 00:04:53,293 I could tell that she had put a lot of time 86 00:04:53,376 --> 00:04:55,837 into coming up with a really unique dish. 87 00:04:56,462 --> 00:04:57,505 But… 88 00:04:59,007 --> 00:05:00,091 The basi it is. 89 00:05:00,925 --> 00:05:02,468 -Let's go with the basi. -Yes. 90 00:05:04,429 --> 00:05:05,513 Thank you. 91 00:05:05,596 --> 00:05:07,056 Thank you for your hard work. 92 00:05:07,140 --> 00:05:08,599 -Thank you. -Thank you. 93 00:05:13,187 --> 00:05:16,399 It may have been a tight race, uh… 94 00:05:16,482 --> 00:05:19,736 …but there's still a huge difference between a pass and elimination. 95 00:05:22,280 --> 00:05:23,698 I know what matters though. 96 00:05:24,782 --> 00:05:27,201 I came here and gave the dish my all. 97 00:05:28,202 --> 00:05:29,495 So I have no regrets. 98 00:05:32,498 --> 00:05:33,833 GODDESS OF CHINESE CUISINE 99 00:05:36,836 --> 00:05:38,296 Hanwoo beef rump. 100 00:05:40,840 --> 00:05:44,635 It has little fat, but the slightest mistake can ruin it, 101 00:05:45,636 --> 00:05:49,098 which is why people usually use them for raw beef dishes. It's easier. 102 00:05:49,182 --> 00:05:51,934 Rump is unremarkable. It's usually just for tartare. 103 00:05:52,018 --> 00:05:54,771 That's true. It's a cut of meat that doesn't have much going for it, 104 00:05:54,854 --> 00:05:56,773 both flavor, and texture-wise. 105 00:05:59,108 --> 00:06:02,111 Chef Lee Young-suk and Genius Restaurateur. 106 00:06:02,195 --> 00:06:04,030 Chef Lee Young-suk's hands 107 00:06:04,113 --> 00:06:06,240 have MSG shakers attached to them. 108 00:06:06,741 --> 00:06:08,576 Let's go. 109 00:06:10,203 --> 00:06:13,915 I saw her on Korean Food War, and… she's amazing. 110 00:06:13,998 --> 00:06:15,750 She makes really delicious food. 111 00:06:15,833 --> 00:06:18,044 That's Chef Lee Young-suk for ya. 112 00:06:18,127 --> 00:06:20,004 -The winner. -Incredible. 113 00:06:20,088 --> 00:06:23,549 She probably had the most wins in every episode I saw. 114 00:06:24,592 --> 00:06:26,344 She's a force to be reckoned with. 115 00:06:26,427 --> 00:06:28,429 No wonder she won Korean Food War. 116 00:06:28,513 --> 00:06:31,099 On the other side, we have a young person's Korean cuisine. 117 00:06:31,182 --> 00:06:34,352 She brings some really refreshing modern takes on Korean dishes 118 00:06:34,435 --> 00:06:35,269 to the table. 119 00:06:35,353 --> 00:06:39,565 She's the youngest here, for sure, but as far as flavor is concerned… 120 00:06:39,649 --> 00:06:42,360 She's a rising star in the world of Korean cuisine. 121 00:06:42,860 --> 00:06:45,321 What else can I say? You survive! 122 00:06:45,405 --> 00:06:46,697 Oh my goodness! 123 00:06:48,199 --> 00:06:51,911 As someone who has been cooking Korean cuisine for most of my life, 124 00:06:51,994 --> 00:06:54,956 I've always wanted to surpass a true master of the craft. 125 00:06:55,039 --> 00:06:56,249 That's been my dream. 126 00:06:57,542 --> 00:07:00,044 What is that? Is that a flipped hat? 127 00:07:00,128 --> 00:07:01,879 -That's… -Yeah, what was that again? 128 00:07:01,963 --> 00:07:03,381 It's on the tip of my tongue. 129 00:07:03,881 --> 00:07:07,009 The dish I'll be making today is called jeonriptu, 130 00:07:07,093 --> 00:07:08,970 dubbed "the soldier's hat." 131 00:07:09,053 --> 00:07:12,390 It's a Joseon-era dish that's part hotpot and part grilled. 132 00:07:12,473 --> 00:07:15,852 I'll be taking the rump, removing the fascia, 133 00:07:15,935 --> 00:07:18,604 then mincing the portions without any fascia… 134 00:07:22,400 --> 00:07:24,277 …and turning them into meatballs. 135 00:07:29,490 --> 00:07:32,743 I'll then take the meatballs and place them inside the fish. 136 00:07:32,827 --> 00:07:36,330 And finally, I'll grill them together for extra flavor. 137 00:07:38,916 --> 00:07:41,461 Chef Cho is also no ordinary chef. 138 00:07:41,544 --> 00:07:43,171 She's really… 139 00:07:43,254 --> 00:07:45,131 …she's got a way with flavors. 140 00:07:45,214 --> 00:07:49,051 I'll place the grilled veggies… and grilled meats. 141 00:07:53,097 --> 00:07:55,975 Then I'll pour the beef broth in the middle of the pot. 142 00:07:58,269 --> 00:08:00,771 Since it's a hotpot dish from the Joseon-era, 143 00:08:00,855 --> 00:08:03,399 I'll be serving the grilled meats with the broth. 144 00:08:05,610 --> 00:08:07,945 To be frank, beef rump isn't very exciting. 145 00:08:08,029 --> 00:08:10,406 You can't get a flavorful broth from it, 146 00:08:10,490 --> 00:08:14,660 and it's typically limited to dishes like meatballs or savory jeon. 147 00:08:15,578 --> 00:08:19,707 I figured Ms. Lee would prepare something like meatballs or skewers, 148 00:08:19,790 --> 00:08:22,752 so I decided to go with a more unconventional choice. 149 00:08:28,257 --> 00:08:30,384 She must be making a broth. 150 00:08:32,720 --> 00:08:35,139 She's making broth. That's definitely broth. 151 00:08:35,223 --> 00:08:38,434 It looks like she's making soup. She's putting it in a big pot. 152 00:08:38,518 --> 00:08:39,727 Judging by the size, 153 00:08:39,810 --> 00:08:41,479 she's probably making an old-fashioned soup. 154 00:08:42,063 --> 00:08:43,689 Maybe radish and beef soup? 155 00:08:43,773 --> 00:08:45,566 She just chopped up a lot of radish. 156 00:08:46,067 --> 00:08:47,443 Maybe yukgaejang? 157 00:08:47,527 --> 00:08:49,779 She doesn't have enough ingredients for that. 158 00:08:52,657 --> 00:08:54,742 I was thinking that I would 159 00:08:54,825 --> 00:08:56,744 need to come up with a unique dish. 160 00:08:56,827 --> 00:08:59,997 I figured that making something we've all seen before 161 00:09:00,957 --> 00:09:04,126 would hold no merit, so I came up with something different. 162 00:09:06,379 --> 00:09:07,713 So I came up with 163 00:09:08,256 --> 00:09:10,216 a dish called mi-so gomtang. 164 00:09:12,677 --> 00:09:13,970 It's a pretty name. 165 00:09:15,638 --> 00:09:19,225 As we all know, you need to make a broth to make gomtang. 166 00:09:20,101 --> 00:09:22,937 But since you can't actually get a broth from only the rump, 167 00:09:23,437 --> 00:09:25,022 I'm using radish, 168 00:09:25,648 --> 00:09:26,857 Pyogo mushrooms, 169 00:09:26,941 --> 00:09:27,817 kelp, 170 00:09:28,484 --> 00:09:29,902 and perilla oil, 171 00:09:29,986 --> 00:09:31,571 roasting them all for a while… 172 00:09:33,990 --> 00:09:36,784 …then adding some water to prepare some white stock, 173 00:09:36,867 --> 00:09:39,203 which I got from roasting the vegetables. 174 00:09:39,287 --> 00:09:41,038 I'll be preparing that first. 175 00:09:44,500 --> 00:09:47,295 For the rump, I'll be removing the blood from the meat, 176 00:09:47,378 --> 00:09:48,921 then lightly seasoning it. 177 00:09:49,922 --> 00:09:53,593 After that, I'll chop up some minari to match the size of the meat. 178 00:09:56,012 --> 00:09:57,763 Then I will roll it all up, 179 00:09:57,847 --> 00:10:01,225 bread it with some powder and eggs, then lightly sauté it. 180 00:10:01,851 --> 00:10:05,229 The rump is the main ingredient, so it needs to be seen. 181 00:10:05,313 --> 00:10:07,523 That's why I decided to turn it into rolls. 182 00:10:10,818 --> 00:10:13,446 -I guess she's steaming it. -I really just want a bite of that. 183 00:10:13,529 --> 00:10:14,864 Oh! It looks so good. 184 00:10:14,947 --> 00:10:19,118 There'll be some leftover oil from the sautéing I did earlier, 185 00:10:19,201 --> 00:10:21,662 so I'll blanch it a little to get rid of the oil. 186 00:10:22,163 --> 00:10:26,751 After that, I'll plate all the ingredients together with the gomtang soup. 187 00:10:27,251 --> 00:10:30,087 Where are the nice-looking ones? 188 00:10:31,922 --> 00:10:32,840 Maybe this one. 189 00:10:33,466 --> 00:10:36,344 I wanna see how the Biz Whiz versus the Korean Food War lady pans out. 190 00:10:36,427 --> 00:10:37,261 Me too. 191 00:10:38,012 --> 00:10:41,015 One has this massive dish, and the other's bite-sized. 192 00:10:42,475 --> 00:10:44,185 Beef rump duel contestants, 193 00:10:44,268 --> 00:10:47,396 please proceed to the blind tasting evaluation area. 194 00:10:47,480 --> 00:10:50,650 Wow. 195 00:10:50,733 --> 00:10:52,360 -I'm so nervous. -I'll return a winner. 196 00:10:53,444 --> 00:10:55,446 -Let's go, Biz Whiz! -Thank you! 197 00:10:55,529 --> 00:10:57,031 Let's go! 198 00:10:57,114 --> 00:10:58,658 -You've got this! -Thank you! 199 00:10:58,741 --> 00:11:01,494 -You've got this, master. -Thanks. I've got this, you'll see. 200 00:11:01,577 --> 00:11:03,412 -All right! -It's so pretty. 201 00:11:17,635 --> 00:11:20,388 Even the bowls we were using were so different. 202 00:11:23,474 --> 00:11:25,976 -I was intimidated. -I can see why. 203 00:11:27,770 --> 00:11:30,648 The theme of this duel is beef rump. 204 00:11:31,982 --> 00:11:34,777 The rump is difficult to prepare since it has no fat. 205 00:11:34,860 --> 00:11:36,904 Most people would think of beef tartare. 206 00:11:40,908 --> 00:11:45,079 Now then, let us proceed with the tasting of dish number one. 207 00:11:45,162 --> 00:11:48,457 In the center, you'll see a jeon-style side dish, 208 00:11:48,541 --> 00:11:50,751 which is actually dried yellow corvina 209 00:11:50,835 --> 00:11:53,713 made with a minced Korean mint and meat filling. 210 00:11:54,547 --> 00:11:58,134 That combination pairs well with the beef rump, since it's quite dry. 211 00:11:58,217 --> 00:12:00,594 I focused on the flavor profile as a whole. 212 00:12:00,678 --> 00:12:02,388 The dish smells amazing as well. 213 00:12:21,323 --> 00:12:23,033 We're on beef rump, right? 214 00:12:24,201 --> 00:12:25,119 Beef rump… 215 00:12:26,203 --> 00:12:27,747 This tastes like mackerel… 216 00:12:27,830 --> 00:12:30,291 Are these meatballs? It just melts in my mouth. 217 00:12:32,001 --> 00:12:32,918 Well… 218 00:12:34,462 --> 00:12:35,629 I know this taste. 219 00:12:39,383 --> 00:12:40,843 This smells familiar. 220 00:12:41,427 --> 00:12:44,346 Something leafy. I'm smelling some kind of leaf here, man. 221 00:12:44,430 --> 00:12:46,515 It's… it's a very subtle scent, 222 00:12:46,599 --> 00:12:48,934 but it's this subtle, lingering fragrance… 223 00:12:50,019 --> 00:12:52,354 Well, um… all right, then. 224 00:12:56,942 --> 00:12:59,612 Next, you will be tasting dish number two. 225 00:12:59,695 --> 00:13:01,822 MI-SO GOMTANG 226 00:13:03,157 --> 00:13:07,119 I'm very confident that our judges have never tried 227 00:13:07,203 --> 00:13:09,538 a gomtang made with beef rump before. 228 00:13:09,622 --> 00:13:10,498 Let's hope! 229 00:13:12,333 --> 00:13:15,294 First, they need to taste the soup itself and… 230 00:13:18,756 --> 00:13:21,675 savor the fragrance of the vegetables I used. 231 00:13:23,135 --> 00:13:25,638 Then they should take a bite of the rump itself. 232 00:13:33,354 --> 00:13:35,815 Then they should try it all with the soup. 233 00:13:36,649 --> 00:13:39,401 I'm sure they'll see the mi-so gomtang's true worth 234 00:13:39,485 --> 00:13:41,654 once they've tried it all three ways. 235 00:13:42,863 --> 00:13:45,699 I think it will make them both say to themselves, 236 00:13:47,535 --> 00:13:49,161 "I've never tasted this before." 237 00:13:53,082 --> 00:13:54,375 It's fragrant and delicious. 238 00:13:54,458 --> 00:13:55,543 Mmm! Mm. 239 00:14:01,215 --> 00:14:02,591 This soup's great. 240 00:14:04,802 --> 00:14:07,388 But the first one was great as well. I liked it. 241 00:14:10,516 --> 00:14:13,310 The voting will commence now. 242 00:14:13,394 --> 00:14:15,020 Of the two dishes presented, 243 00:14:15,104 --> 00:14:18,232 please select the one that better utilized the main ingredient, 244 00:14:18,315 --> 00:14:20,401 resulting in a better-tasting dish. 245 00:14:25,281 --> 00:14:28,284 I tasted my own dish, and it turned out so well, 246 00:14:28,367 --> 00:14:30,327 so I thought I might win this round. 247 00:14:32,663 --> 00:14:33,873 I should win. 248 00:14:38,711 --> 00:14:40,921 The voting has concluded. 249 00:14:44,008 --> 00:14:46,886 Judges, please remove your blindfolds. 250 00:14:47,761 --> 00:14:48,596 Who was it? 251 00:14:50,347 --> 00:14:51,223 Oh! 252 00:14:51,974 --> 00:14:52,892 Whoa. 253 00:14:53,851 --> 00:14:55,311 That's a huge difference. 254 00:14:58,272 --> 00:14:59,648 Maximum and minimum. 255 00:14:59,732 --> 00:15:02,192 So this is one dish and this is the other? 256 00:15:02,276 --> 00:15:04,820 -There's a dramatic difference. -There really is. 257 00:15:05,404 --> 00:15:06,739 Announce the results. 258 00:15:10,034 --> 00:15:13,370 We will now announce the outcome of the beef rump duel. 259 00:15:13,871 --> 00:15:16,749 The survivor of this one-on-one duel is… 260 00:15:25,299 --> 00:15:28,218 The White Spoon Lee Young-suk has survived. 261 00:15:29,345 --> 00:15:30,721 -Thank you. -Congratulations. 262 00:15:30,804 --> 00:15:34,475 Thank you for your hard work. Thank you for your hard work. 263 00:15:34,558 --> 00:15:35,893 Thank you. 264 00:15:35,976 --> 00:15:39,063 You did such a great job, Genius, especially for your age. 265 00:15:39,146 --> 00:15:40,439 Thank you. 266 00:15:40,522 --> 00:15:42,650 -Great job. -Oh goodness. 267 00:15:42,733 --> 00:15:45,152 It looks so delicious when you see it like this. 268 00:15:45,235 --> 00:15:46,654 The presentation alone. 269 00:15:46,737 --> 00:15:50,240 But when you taste them blindfolded without the visual spectacle… 270 00:15:52,660 --> 00:15:54,286 I thought that all my hard work 271 00:15:54,370 --> 00:15:57,039 and my ten years of cooking would be enough. 272 00:15:57,122 --> 00:16:00,125 I learned a difficult but valuable lesson today. 273 00:16:01,001 --> 00:16:02,836 Sometimes, less really is more. 274 00:16:06,548 --> 00:16:08,884 The theme of this duel is maesaengi. 275 00:16:10,761 --> 00:16:12,680 CHO EUN-JU VS KITCHEN BOSS 276 00:16:13,430 --> 00:16:16,475 I've been a western cuisine chef for 25 years, 277 00:16:16,558 --> 00:16:19,103 and I'm currently working at a western cuisine restaurant 278 00:16:19,186 --> 00:16:20,813 named Touch the Sky. 279 00:16:21,605 --> 00:16:24,608 This is a western-style maesaengi oyster rice soup. 280 00:16:25,693 --> 00:16:29,113 I made a barley risotto using scallops and maesaengi. 281 00:16:30,155 --> 00:16:32,199 The White Spoon Cho Eun-ju has survived. 282 00:16:32,282 --> 00:16:34,076 -Congratulations. -Thank you. 283 00:16:34,159 --> 00:16:36,704 Your dish brought out a lot more of the maesaengi fragrance. 284 00:16:36,787 --> 00:16:38,497 You expressed your ingredients well. 285 00:16:38,580 --> 00:16:41,333 The White Spoon Cho Eun-ju has survived. 286 00:16:41,417 --> 00:16:42,710 Yay! 287 00:16:42,793 --> 00:16:44,211 That's experience for you. 288 00:16:44,294 --> 00:16:45,462 Oh yeah! 289 00:16:45,546 --> 00:16:47,506 Losing is starting to get old. 290 00:16:47,589 --> 00:16:50,384 The theme of this duel is live octopus. 291 00:16:51,135 --> 00:16:55,180 JANG HO-JOON VS YAKITORI KING 292 00:16:55,264 --> 00:16:58,767 I've been a Japanese cuisine chef for about 19 years, 293 00:16:59,393 --> 00:17:01,687 and I own and manage nine restaurants. 294 00:17:02,438 --> 00:17:05,774 It's an oden katsu sandwich made using smoked octopus. 295 00:17:06,650 --> 00:17:08,819 Deep-fried live octopus and rice. 296 00:17:08,902 --> 00:17:11,155 I deep-fried the octopus with some vegetables 297 00:17:11,238 --> 00:17:12,406 and put it on the rice. 298 00:17:13,032 --> 00:17:15,701 The White Spoon Jang Ho-joon has survived. 299 00:17:16,744 --> 00:17:18,370 Your color options were limited, 300 00:17:18,454 --> 00:17:20,998 so smoking the dish instead was a great idea. 301 00:17:21,081 --> 00:17:23,751 The White Spoon Jang Ho-joon has survived. 302 00:17:27,671 --> 00:17:29,298 That's crazy. 303 00:17:29,381 --> 00:17:32,468 The theme of this duel is pig trotters. 304 00:17:33,302 --> 00:17:36,513 AHN YOU-SEONG VS YEONG CHICKEN 305 00:17:37,014 --> 00:17:40,267 I'm the owner of Korea's 16th Master Hand title, 306 00:17:40,350 --> 00:17:42,186 and my name is Ahn You-seong. 307 00:17:43,145 --> 00:17:44,521 ACKNOWLEDGED BY PRESIDENTS OF KOREA 308 00:17:44,605 --> 00:17:46,231 MOON JAE-IN 309 00:17:46,315 --> 00:17:49,777 I've been a professional chef for 33 years now. 310 00:17:50,277 --> 00:17:54,573 The dish I've prepared for this challenge is a namdo naengi jokjjim. 311 00:17:55,074 --> 00:17:59,286 I came up with the name Hong Kong-style Roasted Pig Trotters. 312 00:17:59,369 --> 00:18:02,206 The White Spoon Ahn You-seong has survived. 313 00:18:03,832 --> 00:18:06,460 Despite all the aromas, the smell of naengi still had a punch. 314 00:18:06,543 --> 00:18:09,129 Yeah, the greens you used all struck a very nice balance. 315 00:18:09,213 --> 00:18:12,091 The White Spoon Ahn You-seong has survived. 316 00:18:13,300 --> 00:18:15,260 Wow, no way! 317 00:18:15,344 --> 00:18:17,513 -No way, no way, no way, no way. -White Spoons! 318 00:18:17,596 --> 00:18:20,682 -Back-to-back-to-back-to-back! -Wow, this is insane. Unbelievable. 319 00:18:20,766 --> 00:18:22,351 Is this actually happening? 320 00:18:24,019 --> 00:18:26,438 -All right, now I'm pissed. -It's a massacre. 321 00:18:26,522 --> 00:18:27,856 What can we do? 322 00:18:27,940 --> 00:18:29,983 I'm gonna win no matter what. You'll see. 323 00:18:32,569 --> 00:18:35,239 It's crazy that the White Spoons have won every match. 324 00:18:35,322 --> 00:18:36,782 It's absolute carnage. 325 00:18:36,865 --> 00:18:38,992 It's hard to beat the White Spoons. 326 00:18:40,244 --> 00:18:42,913 -I'm seriously gonna crush them. -Me too. 327 00:18:42,996 --> 00:18:43,831 TRIPLE STAR 328 00:18:43,914 --> 00:18:45,165 This hurts my pride. 329 00:18:45,666 --> 00:18:48,168 -Is your power level going up? -Yeah, it's gone up. 330 00:18:48,252 --> 00:18:50,462 Start warming up. Come on. 331 00:18:51,213 --> 00:18:53,340 I'll be honest, 332 00:18:53,423 --> 00:18:54,675 I was annoyed. 333 00:18:54,758 --> 00:18:56,844 I really wanted to get out there and get us a win. 334 00:18:57,636 --> 00:19:00,430 I put a ton of work into the dish I prepared. 335 00:19:00,514 --> 00:19:01,682 I think I can beat him. 336 00:19:02,474 --> 00:19:04,309 I don't think I'm going to lose. 337 00:19:04,393 --> 00:19:07,354 CHOI JI-HYUNG, NORTH KOREAN CUISINE EXPERT CHEF-OWNER OF LEE BUK BANG 338 00:19:07,437 --> 00:19:10,941 I run the world's first-ever North Korean fine-dining restaurant. 339 00:19:11,024 --> 00:19:14,027 I specialize in dishes that have their roots in North Korean cuisine 340 00:19:14,111 --> 00:19:16,530 which are enjoyed nationwide in the South today. 341 00:19:16,613 --> 00:19:19,700 I've dubbed my style of cooking "unified Korean cuisine" 342 00:19:19,783 --> 00:19:21,785 as I make dishes that span all of Korea. 343 00:19:22,578 --> 00:19:24,580 I'm quite confident that I can 344 00:19:24,663 --> 00:19:26,790 handle any ingredient they throw at me, 345 00:19:26,874 --> 00:19:28,041 and I kind of hope 346 00:19:28,125 --> 00:19:30,711 they'll give us a rare ingredient that you don't normally see. 347 00:19:32,171 --> 00:19:36,008 The two of you will be facing off using Korean ogyeopsal. 348 00:19:36,091 --> 00:19:38,510 OGYEOPSAL = SKIN-ON PORK BELLY 349 00:19:38,594 --> 00:19:42,639 Ogyeopsal may be hard to work with, and it's not exactly fun either. 350 00:19:42,723 --> 00:19:46,018 They both have tons of options with this ingredient. 351 00:19:48,979 --> 00:19:52,357 I haven't seen a knife like that in a while. A long time. 352 00:19:52,441 --> 00:19:53,567 Beoseon knives. 353 00:19:53,650 --> 00:19:55,694 They've got a curved blade like a Korean beoseon. 354 00:19:55,777 --> 00:19:57,196 Aren't they really difficult to use? 355 00:19:57,279 --> 00:20:00,991 They've got the curved tip. I heard they're ideal for Korean dishes. 356 00:20:06,205 --> 00:20:08,332 -That's insane. -Wow. 357 00:20:08,415 --> 00:20:10,209 Look how he's dicing that garlic. 358 00:20:10,292 --> 00:20:12,294 Yeah, those knife skills! Some clean cuts. 359 00:20:14,755 --> 00:20:17,049 The fine-dining folks just move different. 360 00:20:17,132 --> 00:20:19,176 They don't go ape, ape the way we do. 361 00:20:20,469 --> 00:20:23,805 I'll be separating the ogyeopsal into three components. 362 00:20:23,889 --> 00:20:25,557 The skin, the meat, and the fat. 363 00:20:28,143 --> 00:20:29,937 Then roughly dicing the meat, 364 00:20:31,063 --> 00:20:32,564 and finely dicing the fat. 365 00:20:33,315 --> 00:20:36,109 Since our theme is ogyeopsal and not samgyeopsal, 366 00:20:36,193 --> 00:20:38,570 I knew the skin would have to play a central role, 367 00:20:38,654 --> 00:20:40,405 so I blanched the skin in boiling water, 368 00:20:40,489 --> 00:20:42,991 and then diced it into small cubes for a better texture. 369 00:20:44,201 --> 00:20:46,745 Come on, guys. Let's cheer for him. Go Triple Star! 370 00:20:47,454 --> 00:20:49,248 Let's go! 371 00:20:49,957 --> 00:20:52,334 -Man's got style. -Look how confident he is. 372 00:20:52,834 --> 00:20:54,294 What is this chef is doing? 373 00:20:54,378 --> 00:20:56,171 -Maekjeok. -Pork skewers. 374 00:20:56,255 --> 00:20:57,089 Ah. 375 00:20:57,172 --> 00:20:59,216 He's skewering the meat after marinating it. 376 00:20:59,299 --> 00:21:01,426 -Pork skewers? -Uh-huh. 377 00:21:02,052 --> 00:21:04,346 It's a dish that dates back to Goguryeo. 378 00:21:05,264 --> 00:21:08,183 You could say it reflects my identity as a chef very well. 379 00:21:09,434 --> 00:21:12,354 All of my dishes have their roots in the North, 380 00:21:12,437 --> 00:21:16,233 which means they're also Korean dishes which are part of our cultural heritage. 381 00:21:16,316 --> 00:21:17,693 I believe that, in a sense, 382 00:21:17,776 --> 00:21:20,153 it's part of our mission as North Korean cuisine chefs 383 00:21:20,237 --> 00:21:23,156 to inform those out there that aren't aware of these facts. 384 00:21:24,950 --> 00:21:26,952 It looks like they're both using charcoal. 385 00:21:27,035 --> 00:21:29,204 But he seems to be making tteokgalbi. 386 00:21:29,288 --> 00:21:30,372 Tteokgalbi. 387 00:21:31,039 --> 00:21:34,418 I'll be turning the ogyeopsal into a tteokgalbi, 388 00:21:34,501 --> 00:21:37,838 skewering it with the accompanying bones and grilling them together. 389 00:21:37,921 --> 00:21:42,509 I'll first season the minced meat with some fish innards and chili peppers. 390 00:21:43,093 --> 00:21:46,972 Then I'll position the bones in a way that makes the dish look like a cartoon. 391 00:21:48,515 --> 00:21:50,600 A lot of thought went into this dish. 392 00:21:50,684 --> 00:21:52,060 We're winning this round. 393 00:21:52,144 --> 00:21:54,354 I'm gonna be bummed out if Triple Star doesn't win. 394 00:21:54,438 --> 00:21:55,981 Triple Star's got this one for sure. 395 00:21:56,690 --> 00:21:59,234 I used the bones that the ogyeopsal came with 396 00:21:59,318 --> 00:22:01,778 and even used the skin after cooking it separately 397 00:22:01,862 --> 00:22:04,072 in order to best utilize the assigned ingredient, 398 00:22:04,156 --> 00:22:05,407 so I like my odds. 399 00:22:05,490 --> 00:22:06,867 If I were mincing the meat, 400 00:22:06,950 --> 00:22:09,953 I could've emulated a flavor that tasted like a different cut, 401 00:22:10,037 --> 00:22:13,040 but I wanted a flavor that would only be possible with ogyeopsal. 402 00:22:18,962 --> 00:22:21,631 Ogyeopsal duel contestants, please enter. 403 00:22:30,724 --> 00:22:33,685 Let us proceed with the tasting of dish number one. 404 00:22:34,811 --> 00:22:36,480 The grilled maekjeok is special 405 00:22:36,563 --> 00:22:39,691 in that I've scored the ogyeopsal then seasoned the cuts 406 00:22:39,775 --> 00:22:41,735 before getting a good char on the meat. 407 00:22:42,235 --> 00:22:45,197 As for the Kaesong-style seasoned vegetables, 408 00:22:45,280 --> 00:22:47,199 I prepared them using radish, 409 00:22:47,282 --> 00:22:48,116 dried persimmon, 410 00:22:48,200 --> 00:22:49,201 washed chives, 411 00:22:49,284 --> 00:22:51,661 sunroot, and mung bean sprouts. 412 00:23:04,299 --> 00:23:06,301 -Soybean paste. -Grilled maekjeok. 413 00:23:06,385 --> 00:23:08,095 Yeah, these pork skewers are amazing. 414 00:23:09,179 --> 00:23:11,348 It goes great with the seasoned vegetables too. 415 00:23:11,431 --> 00:23:13,600 The meat has been cooked really well. 416 00:23:15,769 --> 00:23:18,605 Next, you will be tasting dish number two. 417 00:23:19,898 --> 00:23:23,276 My dish is ogyeopsal tteokgalbi with époisses sauce. 418 00:23:24,778 --> 00:23:27,781 I used fish innards, which boasts a very punchy aroma, 419 00:23:27,864 --> 00:23:31,368 and for the sauce I used époisses, which is a very pungent cheese. 420 00:23:31,868 --> 00:23:34,788 They go very well together, so I hope I get points for that. 421 00:23:39,918 --> 00:23:42,838 -I'll let you hold the bone. -I eat it off the bone? 422 00:23:42,921 --> 00:23:44,214 Oh, the bone? 423 00:23:44,297 --> 00:23:46,508 -This right here is the bone. -Oh, there it is. 424 00:23:46,591 --> 00:23:48,885 -So this is a bone? It's a bone? -Yes. 425 00:23:50,470 --> 00:23:52,305 It's got a very nutty smell. 426 00:23:56,560 --> 00:23:58,061 Be careful of the bone. 427 00:23:58,979 --> 00:24:00,021 Oh! 428 00:24:08,155 --> 00:24:10,490 -The smell of cheese is strong. -Cheese. 429 00:24:10,574 --> 00:24:12,617 The one that smells a lot. 430 00:24:12,701 --> 00:24:14,578 -The pungent one. -Yep, that one. 431 00:24:15,245 --> 00:24:17,080 But there's another strong smell too. 432 00:24:17,164 --> 00:24:18,707 There's also some jeotgal. 433 00:24:18,790 --> 00:24:20,792 -But it does go together well somehow. -You're right. 434 00:24:20,876 --> 00:24:22,627 -It does work well. -That's fascinating. 435 00:24:23,128 --> 00:24:24,754 This one's a grilled dish. 436 00:24:24,838 --> 00:24:27,090 -The other was, too. Wow, they're so… -Both cooked well. 437 00:24:27,174 --> 00:24:29,801 Yes, both done excellently, but very different. 438 00:24:29,885 --> 00:24:31,052 I really like them both. 439 00:24:31,136 --> 00:24:33,305 This one's gonna be another tough decision. 440 00:24:33,388 --> 00:24:35,182 Both delicious. Prepared beautifully. 441 00:24:38,310 --> 00:24:40,145 The voting has concluded. 442 00:24:41,354 --> 00:24:43,231 The score is one to one. 443 00:24:45,358 --> 00:24:47,903 PAIK JONG-WON: TRIPLE STAR ANH SUNG-JAE: CHOI JI-HYUNG 444 00:24:47,986 --> 00:24:49,279 It's time. We gotta get one. 445 00:24:49,362 --> 00:24:50,739 We're due for a win. 446 00:24:50,822 --> 00:24:52,949 The Black Spoons need to win for once. 447 00:24:53,033 --> 00:24:54,993 Then it wouldn't have been so complex.. 448 00:24:55,076 --> 00:24:56,411 -Yeah, I agree. -Okay. 449 00:24:57,329 --> 00:24:59,539 Contestants, please reenter. 450 00:25:07,464 --> 00:25:10,926 What do you normally do with the skin? Are we supposed to eat it? 451 00:25:11,009 --> 00:25:14,721 Yes, in this case I grilled them together to create a chewier texture. 452 00:25:14,804 --> 00:25:16,723 I separated the skin, blanched it, 453 00:25:16,806 --> 00:25:19,267 then diced it into little pieces before adding it. 454 00:25:19,351 --> 00:25:20,894 Why blanch it before adding it back? 455 00:25:20,977 --> 00:25:22,938 I did it for better texture. 456 00:25:23,021 --> 00:25:26,274 What sets it apart from samgyeopsal is the skin. 457 00:25:26,358 --> 00:25:28,735 -That's right. The skin. -The skin is important. 458 00:25:28,818 --> 00:25:30,403 That's something we can focus on. 459 00:25:30,487 --> 00:25:32,906 Whether they managed to work the skin portion into the dish 460 00:25:32,989 --> 00:25:34,908 without any hiccups or not is a huge deal. 461 00:25:35,909 --> 00:25:37,035 Hmm. 462 00:25:37,118 --> 00:25:40,080 And the winner of the ogyeopsal match is… 463 00:25:46,670 --> 00:25:47,837 …Triple Star. 464 00:25:47,921 --> 00:25:50,006 -Triple Star. -Thank you. 465 00:25:50,090 --> 00:25:51,550 -Congratulations. -Thank you. 466 00:25:51,633 --> 00:25:53,843 The Black Spoon Triple Star has survived. 467 00:25:54,594 --> 00:25:57,055 -The Black Spoon Triple Star has survived. -Yes! 468 00:26:00,392 --> 00:26:02,727 Man, he totally deserved it. He really nailed that dish. 469 00:26:02,811 --> 00:26:04,646 -Yes, this feels great. -Totally. 470 00:26:04,729 --> 00:26:06,147 About time one of us advances. 471 00:26:06,231 --> 00:26:08,066 That grilled maekjeok was delicious. 472 00:26:08,149 --> 00:26:09,234 Thank you, sir. 473 00:26:09,317 --> 00:26:10,652 It came down to the skin. 474 00:26:10,735 --> 00:26:13,613 -Your different takes on the skin. -Right, I understand. 475 00:26:14,406 --> 00:26:17,951 I still think I wouldn't have done anything differently. 476 00:26:18,451 --> 00:26:19,786 Well, that's a bummer. 477 00:26:19,869 --> 00:26:22,455 This has been a valuable learning experience. 478 00:26:22,539 --> 00:26:24,416 I guess now I'll just return to my duties. 479 00:26:24,499 --> 00:26:25,500 CHOI JI-HYUNG 480 00:26:27,168 --> 00:26:29,462 I think Chef Choi Kang-rok is gonna win this. 481 00:26:29,546 --> 00:26:32,382 He did win Master Chef Korea. I'm sure he's amazing. 482 00:26:33,925 --> 00:26:36,303 Hello, yes, I'm Choi Kang-rok, yep. 483 00:26:36,386 --> 00:26:39,472 I was on season two of Master Chef Korea. 484 00:26:40,390 --> 00:26:41,891 I was one of the contestants. 485 00:26:42,767 --> 00:26:45,228 And yes, I ended up winning the whole thing. 486 00:26:45,312 --> 00:26:47,772 If there's one thing I learned from that experience, 487 00:26:49,024 --> 00:26:51,860 is that this film set will eventually get torn down too. 488 00:26:52,485 --> 00:26:55,447 Everyone that is here will end up leaving eventually, 489 00:26:55,530 --> 00:26:57,741 so we shouldn't get into our heads too much. 490 00:26:58,783 --> 00:27:00,827 This entire set is only an illusion, 491 00:27:01,745 --> 00:27:03,204 so I won't become an NPC. 492 00:27:07,500 --> 00:27:09,085 I wonder who's gonna win. 493 00:27:09,169 --> 00:27:11,504 Both of them, both chefs have a lot of fans. 494 00:27:12,422 --> 00:27:13,590 It would be great 495 00:27:13,673 --> 00:27:16,176 if Seung-woo's Dad managed to bring him down somehow. 496 00:27:16,259 --> 00:27:19,888 They're both amazing chefs, and their skills are evenly matched. 497 00:27:21,473 --> 00:27:22,974 They got a tough ingredient. 498 00:27:23,058 --> 00:27:25,393 And they have to use it as the main ingredient. 499 00:27:26,186 --> 00:27:28,855 We will now reveal the ingredient for the match. 500 00:27:29,856 --> 00:27:31,524 And the ingredient is… 501 00:27:33,735 --> 00:27:34,694 perilla oil. 502 00:27:34,778 --> 00:27:37,113 -[contestants gasp -Perilla oil? 503 00:27:37,197 --> 00:27:39,199 What can you even make with this? 504 00:27:39,282 --> 00:27:41,951 For a second, I thought they put that in by mistake. 505 00:27:42,035 --> 00:27:44,162 Perilla oil as the main ingredient? 506 00:27:44,245 --> 00:27:46,456 You normally just use a dash in a sauce 507 00:27:46,539 --> 00:27:48,458 or sprinkle it to season vegetables. 508 00:27:49,167 --> 00:27:51,252 This is going to be tough. 509 00:27:51,336 --> 00:27:53,505 We're both in a bit of a bind right now. 510 00:27:53,588 --> 00:27:56,424 It might be hard to win this without a really mind-blowing dish. 511 00:27:56,508 --> 00:27:58,635 He's going to come up with something interesting, 512 00:27:58,718 --> 00:27:59,928 which means I need to as well. 513 00:28:00,011 --> 00:28:03,223 He's set up a nice lab… for that very purpose. 514 00:28:04,474 --> 00:28:07,018 He's brought an entire science lab here to win this. 515 00:28:07,811 --> 00:28:10,689 I knew I wouldn't be able to beat chef Choi Kang-rok 516 00:28:10,772 --> 00:28:12,482 with an ordinary dish. 517 00:28:12,565 --> 00:28:14,859 That's the thing, isn't it? Uh, liquid nitrogen? 518 00:28:14,943 --> 00:28:17,112 You pour it onto a liquid, and it freezes it on the spot. 519 00:28:17,195 --> 00:28:19,322 -What on earth's he making? -He brought liquid nitrogen. 520 00:28:19,406 --> 00:28:21,658 -Liquid nitrogen. -What? Oh I see. 521 00:28:28,540 --> 00:28:29,999 Is he making ice cream? 522 00:28:30,625 --> 00:28:32,585 Ice cream using perilla oil? 523 00:28:36,214 --> 00:28:37,507 I had an idea. 524 00:28:37,590 --> 00:28:40,009 I thought, "Why not make a cold dish with Perilla oil?" 525 00:28:40,093 --> 00:28:41,970 That's how I ended up making a dessert. 526 00:28:42,053 --> 00:28:45,265 I'm sure they're going to say I'm making a risky move again… 527 00:28:45,348 --> 00:28:47,434 -You're using a watermelon? -That's correct. 528 00:28:47,517 --> 00:28:48,768 -In winter? -Yes, sir. 529 00:28:48,852 --> 00:28:50,478 -That sounds a little risky. -Yes. 530 00:28:50,562 --> 00:28:55,066 But I actually quite enjoy this offbeat style of cooking personally, 531 00:28:55,150 --> 00:28:59,279 so I did think this would give me an edge over chef Choi Kang-rok 532 00:28:59,362 --> 00:29:01,614 as far as creativity is concerned. 533 00:29:06,828 --> 00:29:09,080 -It's a Pacojet. -He's going to micro-puree it. 534 00:29:09,164 --> 00:29:10,498 He's even got a Pacojet. 535 00:29:10,582 --> 00:29:14,043 It becomes really soft once you grind it up using a Pacojet. 536 00:29:14,836 --> 00:29:17,547 It lets you micro-puree ingredients while they're frozen, 537 00:29:17,630 --> 00:29:20,300 and eventually you end up with these ultrafine purees 538 00:29:20,383 --> 00:29:22,010 with really smooth textures. 539 00:29:24,137 --> 00:29:25,805 He's brought an entire kitchen. 540 00:29:25,889 --> 00:29:28,558 I think his gear must've cost 20 million won. 541 00:29:28,641 --> 00:29:30,059 -Really? -Yeah, just look! 542 00:29:30,143 --> 00:29:31,644 That upright thing over there? 543 00:29:31,728 --> 00:29:34,981 That thing alone costs around ten million won if you buy it new. 544 00:29:35,064 --> 00:29:38,151 He's got a nicer setup here than we do back at our restaurant. 545 00:29:44,407 --> 00:29:47,494 It's all about the gear nowadays. You really need good equipment. 546 00:29:47,577 --> 00:29:50,830 All I had was a pot, along with a cutting board, and that's it. 547 00:29:51,915 --> 00:29:54,334 I was just shaving radish by hand. I felt rather small. 548 00:29:54,417 --> 00:29:58,463 I just hope that I don't end up with a dish that feels too forced. 549 00:29:58,546 --> 00:30:02,091 I had to use the perilla oil strategically in controlled amounts, 550 00:30:02,801 --> 00:30:04,552 but enough for the judges to say, 551 00:30:05,386 --> 00:30:07,138 "Oh, that's perilla oil." 552 00:30:08,473 --> 00:30:10,308 Radishes and perilla oil, 553 00:30:10,809 --> 00:30:12,268 Those will pair well. 554 00:30:13,144 --> 00:30:16,773 Perilla oil's the best when it comes to elevating the flavor of radishes. 555 00:30:17,690 --> 00:30:20,193 I'm basically making a radish steak. 556 00:30:20,276 --> 00:30:22,403 So the first thing with radishes is that 557 00:30:22,904 --> 00:30:25,323 when you boil them for a really long time, 558 00:30:25,406 --> 00:30:27,033 they make you feel as though you're tasting 559 00:30:27,116 --> 00:30:28,952 a home-cooked meal by your mother, 560 00:30:30,203 --> 00:30:31,746 although I'm a father. 561 00:30:31,830 --> 00:30:34,958 So I'm trying to emulate those wholesome vibes 562 00:30:35,041 --> 00:30:37,418 with a noticeable touch of the perilla oil. 563 00:30:39,128 --> 00:30:43,258 First I'll cook the radishes, which have been seasoned very lightly 564 00:30:43,341 --> 00:30:44,592 in the oil. 565 00:30:48,429 --> 00:30:50,223 They may be grilled radishes, 566 00:30:50,306 --> 00:30:53,309 but this'll make whoever's having them work up an appetite. 567 00:30:55,395 --> 00:30:56,688 And as for the sauce, 568 00:30:57,981 --> 00:31:00,400 I'm giving the perilla oil a gelatinous texture, 569 00:31:01,109 --> 00:31:04,654 so that it's nice and gooey but also firm, kind of like a jelly. 570 00:31:05,196 --> 00:31:07,949 I'll be covering the radish with the sauce I've created. 571 00:31:08,032 --> 00:31:12,328 But since the vegetables alone in this dish just aren't going to cut it, 572 00:31:13,746 --> 00:31:16,541 I'll be cooking the oysters in the perilla oil as well. 573 00:31:17,333 --> 00:31:20,753 I'll be using the perilla oil like it's water, or rather, a broth. 574 00:31:21,671 --> 00:31:25,258 But then I decided to work the oil's scent and flavor into the oysters 575 00:31:25,341 --> 00:31:26,301 instead of a broth. 576 00:31:26,384 --> 00:31:27,468 It worked well. 577 00:31:27,552 --> 00:31:30,680 So I added a lot of oil and boiled the oysters in it. 578 00:31:37,437 --> 00:31:40,815 Therefore, it would be ideal if they try the radish first, then the oysters. 579 00:31:41,691 --> 00:31:43,818 Otherwise, it might change the experience. 580 00:31:48,489 --> 00:31:52,243 If chef Choi Kang-rok ends up bringing the judges a warm dish 581 00:31:52,327 --> 00:31:55,705 with an obvious or heavy-handed focus on perilla oil, 582 00:31:56,372 --> 00:31:58,124 that would be a best-case scenario for me… 583 00:31:59,250 --> 00:32:01,044 …since the dish I'm preparing today 584 00:32:01,127 --> 00:32:02,587 would most likely be 585 00:32:03,421 --> 00:32:05,256 a hard counter to that style. 586 00:32:05,882 --> 00:32:07,884 The dish I've prepared for this challenge 587 00:32:07,967 --> 00:32:11,387 is a dessert version of perilla oil makguksu. 588 00:32:11,471 --> 00:32:13,139 Perilla oil makguksu 589 00:32:13,222 --> 00:32:15,934 is the most well-known perilla oil dish out there, 590 00:32:16,017 --> 00:32:17,852 so I decided to give it a twist. 591 00:32:17,936 --> 00:32:21,397 I'll be making a buckwheat cake by steaming some buckwheat. 592 00:32:22,607 --> 00:32:25,818 And as for the seaweed, I'll be making some bugak. 593 00:32:28,655 --> 00:32:31,658 I'll be using some perilla oil in the ice cream as well 594 00:32:32,659 --> 00:32:35,995 because I thought the perilla oil would add a very unique flavor 595 00:32:36,079 --> 00:32:37,246 when mixed into ice cream. 596 00:32:37,330 --> 00:32:38,539 FROZEN AGAIN IN LIQUID NITROGEN 597 00:32:42,752 --> 00:32:45,254 I've topped it off with some soup ganjang caramel 598 00:32:45,338 --> 00:32:46,714 to add a savory flavor 599 00:32:46,798 --> 00:32:49,175 so that they can enjoy the best of both worlds. 600 00:32:49,258 --> 00:32:51,469 I don't think many people would expect me 601 00:32:51,552 --> 00:32:53,680 to make a dessert dish using perilla oil, 602 00:32:53,763 --> 00:32:56,182 which is why I'm looking forward to this match. 603 00:32:56,683 --> 00:32:58,559 Perilla oil duel contestants, 604 00:32:58,643 --> 00:33:01,604 please proceed to the blind tasting evaluation area. 605 00:33:04,857 --> 00:33:06,693 Perilla oil? 606 00:33:06,776 --> 00:33:08,069 That's another tough one. 607 00:33:09,570 --> 00:33:10,655 Perilla oil. 608 00:33:11,406 --> 00:33:14,492 Let us proceed with the tasting of dish number one. 609 00:33:14,575 --> 00:33:16,661 This is radish cooked in perilla oil. 610 00:33:16,744 --> 00:33:18,788 The difference with this dish 611 00:33:18,871 --> 00:33:21,457 is that it comes with a side companion piece, 612 00:33:21,541 --> 00:33:24,085 oysters also cooked in perilla oil. 613 00:33:34,887 --> 00:33:38,474 My main concern is that this might not be to their liking. 614 00:33:46,607 --> 00:33:49,318 He had made some really smart decisions. 615 00:33:50,319 --> 00:33:53,740 He had gone with the kind of ingredients that could really soak up the perilla oil, 616 00:33:54,323 --> 00:33:56,826 so it looked like a really well-thought-out menu. 617 00:33:57,910 --> 00:33:59,162 Let me smell the dish. 618 00:34:01,748 --> 00:34:03,041 Yes, here you go. 619 00:34:03,541 --> 00:34:06,210 I had to focus on the perilla oil scent first. 620 00:34:06,711 --> 00:34:09,630 It's not like it has any mouth feel or anything, you know? 621 00:34:09,714 --> 00:34:11,299 The fragrance is all it has going for it. 622 00:34:15,178 --> 00:34:16,471 Must be radish. 623 00:34:25,980 --> 00:34:26,814 Huh? 624 00:34:34,989 --> 00:34:38,034 Never before have I chewed on radish so carefully. 625 00:34:40,912 --> 00:34:43,081 The radish with the perilla is great. 626 00:34:49,670 --> 00:34:50,922 The ocean… 627 00:34:53,466 --> 00:34:54,675 and perilla oil. 628 00:34:56,511 --> 00:34:57,345 Ah. 629 00:35:01,432 --> 00:35:02,266 Hmm? 630 00:35:07,480 --> 00:35:10,566 They decided to pair radish with oysters. 631 00:35:12,276 --> 00:35:13,236 Hmm? 632 00:35:15,613 --> 00:35:17,115 It goes great with radish. 633 00:35:17,198 --> 00:35:20,743 It wasn't even the finals yet, and I was already a nervous wreck. 634 00:35:20,827 --> 00:35:22,787 I felt as though I would just pass out. 635 00:35:24,580 --> 00:35:25,957 Your take on perilla oil, 636 00:35:26,624 --> 00:35:27,959 it's very interesting. 637 00:35:28,042 --> 00:35:29,669 -Mm. -Hmm. 638 00:35:31,754 --> 00:35:32,880 It's delicious. 639 00:35:33,798 --> 00:35:34,882 Fresh and light. 640 00:35:37,844 --> 00:35:39,303 It was the moment of truth. 641 00:35:39,387 --> 00:35:42,098 I was excited and really nervous at the same time. 642 00:35:50,231 --> 00:35:53,901 It want them to go, "huh? What the heck is this?" when they try it. 643 00:35:57,446 --> 00:35:59,365 If the dish confuses them a little 644 00:35:59,866 --> 00:36:02,994 but also manages to make them want to try it again, 645 00:36:03,077 --> 00:36:04,579 that might work in my favor. 646 00:36:07,081 --> 00:36:08,249 I smell perilla oil. 647 00:36:24,265 --> 00:36:25,308 My first thought was 648 00:36:25,892 --> 00:36:28,060 "what on earth did this chef make?" 649 00:36:28,644 --> 00:36:29,645 Mm-hmm. 650 00:36:31,314 --> 00:36:33,191 I feel like I've tried this before. 651 00:36:34,400 --> 00:36:35,526 It's familiar. 652 00:36:39,947 --> 00:36:41,699 Damn. Is there more? 653 00:36:43,826 --> 00:36:44,660 Was that it? 654 00:36:44,744 --> 00:36:47,079 -We have some more. -Can I try it again? 655 00:36:47,830 --> 00:36:50,791 When I heard him ask… if he could try some more, 656 00:36:50,875 --> 00:36:52,835 it was enough to drive a person mad. 657 00:36:52,919 --> 00:36:54,837 Why didn't he ask to try mine again? 658 00:36:56,505 --> 00:36:57,882 I've had this before. 659 00:36:58,382 --> 00:36:59,550 Is it just the perilla? 660 00:36:59,634 --> 00:37:02,136 It is familiar. 661 00:37:02,220 --> 00:37:04,972 But the texture and other elements… Mm. 662 00:37:07,433 --> 00:37:08,476 Perilla oil… 663 00:37:09,894 --> 00:37:11,395 The scent of perilla oil… 664 00:37:20,988 --> 00:37:23,282 I think we'd have to see it to know for sure. 665 00:37:23,783 --> 00:37:25,201 Wonder what it is. 666 00:37:34,418 --> 00:37:36,504 You know, honestly, 667 00:37:37,296 --> 00:37:39,507 the appetizer felt like the main course 668 00:37:40,466 --> 00:37:42,051 and so did the dessert. 669 00:37:43,052 --> 00:37:44,053 Man… 670 00:37:46,389 --> 00:37:47,348 Hmm. 671 00:37:50,351 --> 00:37:52,395 The voting has concluded. 672 00:37:53,813 --> 00:37:57,275 We will now announce the outcome of the perilla oil duel. 673 00:37:58,651 --> 00:38:00,987 The score is one to one. 674 00:38:01,070 --> 00:38:02,863 The score is one to one. 675 00:38:03,906 --> 00:38:06,409 PAIK JONG-WON: SEUNG-WOO'S DAD ANH SUNG-JAE: CHOI KANG-ROK 676 00:38:06,492 --> 00:38:09,412 Contestants, please exit the room briefly. 677 00:38:11,497 --> 00:38:12,790 Fucking hell. 678 00:38:13,833 --> 00:38:16,043 This is just… 679 00:38:18,754 --> 00:38:20,172 Tastes like ganjang, right? 680 00:38:21,674 --> 00:38:23,092 So that must be why. 681 00:38:23,175 --> 00:38:25,803 It's because the ganjang mixed with perilla oil. 682 00:38:25,886 --> 00:38:26,804 Ganjang caramel? 683 00:38:26,887 --> 00:38:28,597 That's a brilliant idea. 684 00:38:28,681 --> 00:38:31,267 But this radish was a really bold move if you think about it. 685 00:38:31,350 --> 00:38:33,436 They had so many other choices, yet… 686 00:38:33,519 --> 00:38:35,563 I'd like to know who that was as well. 687 00:38:35,646 --> 00:38:37,440 Who would use a radish to win? 688 00:38:37,523 --> 00:38:38,983 That's a lot of confidence. 689 00:38:39,066 --> 00:38:40,901 It's either confidence, or just… 690 00:38:40,985 --> 00:38:41,986 A Hail Mary? 691 00:38:42,069 --> 00:38:44,113 I may get eliminated, sure. 692 00:38:44,196 --> 00:38:45,948 But I'll be fine if that happens. 693 00:38:46,449 --> 00:38:50,328 If I get eliminated, I simply need to stay off the Internet for about a year. 694 00:38:50,411 --> 00:38:52,455 I wasn't that confident, 695 00:38:52,538 --> 00:38:55,583 but once we were tied one to one, I did somewhat get my hopes up. 696 00:38:59,211 --> 00:39:00,338 Oh! 697 00:39:05,551 --> 00:39:07,219 We had a difference in opinion, 698 00:39:07,720 --> 00:39:10,639 but we ultimately had to make a unified decision. 699 00:39:11,223 --> 00:39:14,435 So we evaluated the dishes based on the level of execution. 700 00:39:14,518 --> 00:39:15,353 Which is why… 701 00:39:17,146 --> 00:39:18,856 …the contestant who survived… 702 00:39:23,194 --> 00:39:25,821 The thing is… it was a great idea, 703 00:39:25,905 --> 00:39:27,907 but the ice cream wasn't made properly. 704 00:39:27,990 --> 00:39:29,700 The execution wasn't great. 705 00:39:29,784 --> 00:39:32,036 -I agree. It was only acceptable. -Yeah. 706 00:39:32,119 --> 00:39:35,164 That's it, then. The dish on the right was done flawlessly. 707 00:39:35,247 --> 00:39:37,541 They stuck to the basics and nailed the flavor. 708 00:39:37,625 --> 00:39:39,668 I even smiled eating the radish. 709 00:39:40,336 --> 00:39:41,170 …Chef. 710 00:39:42,421 --> 00:39:43,297 Congratulations. 711 00:39:43,381 --> 00:39:46,258 The White Spoon Choi Kang-rok has survived. 712 00:39:47,885 --> 00:39:49,512 This doesn't change anything. 713 00:39:49,595 --> 00:39:51,389 I'll keep treating every day like it's my last. 714 00:39:51,472 --> 00:39:52,890 The judges are ruthless. 715 00:39:54,100 --> 00:39:57,103 The White Spoon Choi Kang-rok has survived. 716 00:39:57,186 --> 00:39:58,562 White Spoons! 717 00:39:58,646 --> 00:40:00,398 -I knew it. -Come on! 718 00:40:02,191 --> 00:40:04,485 By the way, did you make the ice cream yourself? 719 00:40:04,568 --> 00:40:07,238 -I did. -The ice cream's a little off. 720 00:40:07,321 --> 00:40:08,572 Was it a time issue? 721 00:40:09,281 --> 00:40:11,325 I had to make adjustments to the recipe 722 00:40:11,409 --> 00:40:13,619 so as to prevent the ice cream from melting, 723 00:40:13,702 --> 00:40:17,206 so it may have had a different texture from what you're used to, um… 724 00:40:17,289 --> 00:40:18,874 Did you add a lot of eggs? 725 00:40:18,958 --> 00:40:19,875 I did. 726 00:40:20,376 --> 00:40:23,003 I'm sure it tasted a bit rough around the edges. 727 00:40:23,087 --> 00:40:25,548 I thought it might melt, so I decided to go with a method 728 00:40:25,631 --> 00:40:27,883 that would ensure it wouldn't melt too soon. 729 00:40:27,967 --> 00:40:30,636 If you add a lot of protein to the mix, 730 00:40:30,719 --> 00:40:31,929 it becomes very stable. 731 00:40:32,012 --> 00:40:34,723 Protein preserves the shape and it melts slower. 732 00:40:35,433 --> 00:40:37,184 But if you add too much protein, 733 00:40:37,268 --> 00:40:38,853 you end up with scrambled eggs. 734 00:40:39,603 --> 00:40:41,605 SEUNG-WOO'S DAD ELIMINATED 735 00:40:41,689 --> 00:40:42,815 That's a shame. 736 00:40:42,898 --> 00:40:44,984 SEUNG-WOO'S DAD 737 00:40:45,067 --> 00:40:48,487 So I guess it's all related in the end, huh? 738 00:40:48,571 --> 00:40:49,572 Experience wise? 739 00:40:49,655 --> 00:40:52,741 You can't write off sheer experience and the level of skill that comes with it. 740 00:40:52,825 --> 00:40:55,327 The White Spoons need to bring home another win. 741 00:40:55,411 --> 00:40:58,706 My power level's increased again. I've got the urge to win. 742 00:40:58,789 --> 00:41:00,416 -My power level's gone up. -Go crush them. 743 00:41:00,499 --> 00:41:04,545 They're gonna go "Whoa, it's delicious" the moment they try my dish. 744 00:41:04,628 --> 00:41:05,629 It's gonna be great. 745 00:41:05,713 --> 00:41:08,799 I wonder what Chef Choi Hyun-seok is going to make. 746 00:41:12,887 --> 00:41:15,431 Chef Choi Hyun-seok actually looks nervous. 747 00:41:16,056 --> 00:41:18,517 I mean, he has to win this after all. 748 00:41:20,644 --> 00:41:22,771 The people around me are worried. 749 00:41:22,855 --> 00:41:25,024 I've been a fine-dining chef for a long time 750 00:41:25,107 --> 00:41:27,443 and I've also served as a judge, so you know. 751 00:41:27,526 --> 00:41:29,820 One of the reasons I gave you such a high score 752 00:41:29,904 --> 00:41:32,531 is because you did such a good job with the meat. 753 00:41:32,615 --> 00:41:35,534 KOREA'S # CHEF CHOI HYUN-SEOK, COOKING FOR 30 YEARS 754 00:41:35,618 --> 00:41:36,994 They asked, "What if you lose?" 755 00:41:37,077 --> 00:41:39,330 So I just told them, "You think I could lose?" 756 00:41:43,876 --> 00:41:45,920 I hope we have a fun match. 757 00:41:48,672 --> 00:41:50,633 Based on the judges' evaluation of him, 758 00:41:50,716 --> 00:41:53,093 I could tell One Two Three was a formidable opponent. 759 00:41:53,177 --> 00:41:55,387 He was a fine-dining chef just like me, 760 00:41:55,471 --> 00:41:57,765 so this felt like a fair match. 761 00:41:57,848 --> 00:42:02,061 Your cooking has improved a lot. One Two Three, you have survived. 762 00:42:02,144 --> 00:42:05,439 -Thank you. -One Two Three has survived. 763 00:42:05,523 --> 00:42:08,275 The chef who made the duck dish? 764 00:42:08,943 --> 00:42:10,736 -Amazing. -He did well. 765 00:42:10,819 --> 00:42:12,446 I wanna pick Chef Choi Hyun-seok. 766 00:42:12,947 --> 00:42:14,615 I feel like I could beat him. 767 00:42:14,698 --> 00:42:16,408 I've never tried his dishes. 768 00:42:16,951 --> 00:42:21,330 I've only ever seen photos of them online, 769 00:42:21,914 --> 00:42:24,875 but I still felt like I could win if it came down to flavor. 770 00:42:25,584 --> 00:42:28,837 The two of you will be facing off using the jang trio, 771 00:42:28,921 --> 00:42:30,089 gochujang, 772 00:42:30,172 --> 00:42:31,382 doenjang, 773 00:42:31,465 --> 00:42:32,466 and ganjang. 774 00:42:35,219 --> 00:42:36,136 That's the worst. 775 00:42:36,220 --> 00:42:39,139 How would you utilize all three? Gochujang stew? 776 00:42:40,057 --> 00:42:42,309 Jangs are very difficult ingredients to work with. 777 00:42:42,393 --> 00:42:46,397 A dish incorporating all three ingredients without downplaying one is hard, 778 00:42:46,480 --> 00:42:50,526 so I thought for a long time about ways to use them all effectively. 779 00:42:50,609 --> 00:42:53,112 I thought of a recipe the moment I saw them. 780 00:42:53,195 --> 00:42:54,655 It just so happened 781 00:42:54,738 --> 00:42:56,615 that I already had some experience 782 00:42:56,699 --> 00:43:00,452 experimenting with doenjang, ganjang, and gochujang in dishes. 783 00:43:00,536 --> 00:43:01,620 One thing's for certain. 784 00:43:01,704 --> 00:43:05,708 I doubt anyone here has experimented with cooking as extensively as I have. 785 00:43:06,917 --> 00:43:09,169 I once made the same dish 130 times. 786 00:43:09,253 --> 00:43:10,379 SALMON SUSHI POPSICLE 787 00:43:10,462 --> 00:43:13,132 Dishes that no one else has ever tried before. 788 00:43:15,175 --> 00:43:17,052 They'll say, "This is entertaining." 789 00:43:17,136 --> 00:43:19,638 "It feels familiar, but offers a refreshing take." 790 00:43:19,722 --> 00:43:21,181 That's my kind of dish. 791 00:43:21,265 --> 00:43:22,391 For any real chef, 792 00:43:22,474 --> 00:43:25,769 whatever you choose to put on the plate is what represents you. 793 00:43:25,853 --> 00:43:28,856 I wonder what Chef Choi Hyun-seok is going to make. 794 00:43:30,858 --> 00:43:33,611 I'll be making a steak incorporating the jang trio 795 00:43:33,694 --> 00:43:35,237 using my cooking techniques 796 00:43:35,321 --> 00:43:38,115 to make Korea's traditional condiments more accessible. 797 00:43:38,699 --> 00:43:40,743 I'll be making two garnishes for the steak. 798 00:43:40,826 --> 00:43:43,454 First kkakdugi, which I'll make using the ganjang. 799 00:43:44,788 --> 00:43:47,541 I will then be putting the radish inside a vacuum sealer 800 00:43:47,625 --> 00:43:49,251 with a bit of the ganjang 801 00:43:49,335 --> 00:43:51,795 so that the flavor gets sealed inside the radish. 802 00:43:57,718 --> 00:43:59,928 I'll be cooking that lightly via sous vide. 803 00:44:00,012 --> 00:44:04,266 SOUS VIDE: PUTTING VACUUM-SEALED FOOD INTO A CONSTANT-TEMPERATURE WATER 804 00:44:10,773 --> 00:44:13,692 It's a technique to get a two-day aged texture for kkakdugi 805 00:44:13,776 --> 00:44:15,069 in just 70 minutes. 806 00:44:16,195 --> 00:44:18,489 The doenjang has an unexpected flavor. 807 00:44:19,323 --> 00:44:21,575 I started by asking, "How would it taste if I burnt it?" 808 00:44:23,494 --> 00:44:25,621 I glazed some steak with doenjang while it cooked, 809 00:44:26,121 --> 00:44:29,124 which made the jang bubble up, giving it a nice sear. 810 00:44:32,169 --> 00:44:36,173 You end up with a subtle taste of doenjang and a different umami flavor. 811 00:44:36,256 --> 00:44:38,425 I'm curious about the beef with doenjang sauce. 812 00:44:38,509 --> 00:44:40,552 The one that Chef Choi Hyun-seok is working on. 813 00:44:40,636 --> 00:44:43,681 -He's using a charcoal grill as well. -What's he grilling? 814 00:44:44,181 --> 00:44:46,642 I think it has bones inside the meat. 815 00:44:46,725 --> 00:44:47,559 I don't know. 816 00:44:47,643 --> 00:44:50,229 Looks like he's using pork and the jang trio. 817 00:44:51,188 --> 00:44:53,273 He always keeps a cool head in the kitchen. 818 00:44:53,357 --> 00:44:55,192 I bet he learned that from working at Mosu. 819 00:44:55,275 --> 00:44:56,402 He's a great chef. 820 00:44:57,111 --> 00:44:58,696 -He's even got the looks to boot. -Yeah. 821 00:44:58,779 --> 00:45:01,073 If he wins this? It's game over for us. 822 00:45:01,156 --> 00:45:02,157 Totally. 823 00:45:02,241 --> 00:45:05,452 The dish I'm preparing today is a Jeju jang trio. 824 00:45:05,536 --> 00:45:08,288 I've used ingredients that you can find in Jeju Island, 825 00:45:08,372 --> 00:45:10,999 like Jeju tangerines and seasonal rapeseed greens. 826 00:45:11,083 --> 00:45:13,210 Bone-in pork loins from a Jeju black pig 827 00:45:13,293 --> 00:45:16,505 come with both a portion with fat and a portion without much fat. 828 00:45:16,588 --> 00:45:19,717 I basted the fatty portion with ganjang before grilling it 829 00:45:19,800 --> 00:45:21,552 As for the portion without any fat, 830 00:45:21,635 --> 00:45:25,013 I'll be basting it with little bits of doenjang, green onions, ginger, and oil 831 00:45:25,097 --> 00:45:27,141 before cooking it on a charcoal grill. 832 00:45:27,850 --> 00:45:29,017 Hold on. 833 00:45:29,101 --> 00:45:31,353 He has to use the gochujang as well, right? 834 00:45:31,437 --> 00:45:33,856 It's got a strong gochujang scent. 835 00:45:37,067 --> 00:45:39,361 I wanna highlight the flavor of gochujang. 836 00:45:39,445 --> 00:45:41,405 I'll be making a new kind of gochujang. 837 00:45:41,488 --> 00:45:45,117 Gochujang has a punchy flavor and can leave a gritty aftertaste. 838 00:45:45,200 --> 00:45:47,995 Finding a way to use it delicately is gonna be the key to winning. 839 00:45:48,078 --> 00:45:50,873 A dish that tastes of gochujang but is still refreshing. 840 00:45:52,916 --> 00:45:55,377 In order to get rid of the gritty aftertaste, 841 00:45:55,461 --> 00:45:57,254 I double-boiled the gochujang 842 00:45:57,337 --> 00:45:59,965 with some Jeju tangerines and some juniper berries, 843 00:46:00,048 --> 00:46:01,425 extracted the aroma, 844 00:46:01,508 --> 00:46:04,052 and made a sauce using only the juices. 845 00:46:05,679 --> 00:46:08,056 I accentuated the gochujang scent. 846 00:46:09,266 --> 00:46:11,310 Gochujang leaves a long-lasting burn 847 00:46:11,393 --> 00:46:12,686 and a grainy aftertaste, 848 00:46:13,187 --> 00:46:16,315 so I'll be grinding it with some yuzu extract and apple juice. 849 00:46:17,107 --> 00:46:19,735 I'm gonna extract the aroma and nothing else. 850 00:46:21,236 --> 00:46:24,156 Then, once I add some nitrogen and cream to the mix… 851 00:46:28,535 --> 00:46:29,912 …we'll turn it into a foam. 852 00:46:29,995 --> 00:46:32,498 It will first taste like a refreshing chogochujang, 853 00:46:32,998 --> 00:46:35,459 which will, of course, disappear once you swallow it. 854 00:46:35,542 --> 00:46:37,920 My gochujang espuma leaves no gritty aftertaste, 855 00:46:38,003 --> 00:46:40,380 or any residual spiciness once you swallow it, 856 00:46:40,464 --> 00:46:43,133 and that's what will be going on my white asparagus. 857 00:46:43,217 --> 00:46:46,386 ESPUMA: A SMOOTH FOAM MADE FROM A WHIPPING SIPHON USING NITROGEN 858 00:46:49,890 --> 00:46:52,726 Someone's finished. They rang the bell. 859 00:46:54,436 --> 00:46:55,979 Wow. 860 00:46:56,772 --> 00:46:59,024 Chef Choi Hyun-seok's been backed into a corner. 861 00:46:59,107 --> 00:47:02,027 Looks like he's going all in just in case he gets eliminated. 862 00:47:02,110 --> 00:47:03,487 Tell me about it. 863 00:47:04,947 --> 00:47:06,281 All right. 864 00:47:07,032 --> 00:47:09,952 This concludes the jang trio duel. 865 00:47:12,955 --> 00:47:14,832 -Let's go! -Seems confident. 866 00:47:14,915 --> 00:47:17,501 Please let us win this. Let this be history in the making. 867 00:47:17,584 --> 00:47:19,711 Jang trio duel contestants, 868 00:47:19,795 --> 00:47:22,589 please proceed to the blind tasting evaluation area. 869 00:47:25,843 --> 00:47:26,969 Lookin' good! 870 00:47:27,052 --> 00:47:28,470 -Go, go, go, go, go! -Let's go! 871 00:47:28,554 --> 00:47:30,848 -Go, One Two Three! -You both look badass! 872 00:47:30,931 --> 00:47:32,015 Go team! 873 00:47:39,857 --> 00:47:42,526 Jang trio duel contestants, please enter. 874 00:47:56,331 --> 00:47:59,418 This show is really going all-out. 875 00:48:00,168 --> 00:48:02,004 They made it clear this is serious. 876 00:48:02,087 --> 00:48:04,172 Nothing else matters. Just make something delicious. 877 00:48:06,425 --> 00:48:10,095 Now then, let us proceed with the tasting of dish number one. 878 00:48:14,433 --> 00:48:18,270 Ganjang kkakdugi, which goes excellently on doenjang steak, 879 00:48:18,353 --> 00:48:21,148 with some white asparagus topped with gochujang espuma. 880 00:48:21,940 --> 00:48:24,151 This dish is rooted in Korean dining methods 881 00:48:24,234 --> 00:48:25,652 rather than western cuisine. 882 00:48:25,736 --> 00:48:28,947 We eat veggies dipped in chogochujang when we're having meat. 883 00:48:29,031 --> 00:48:31,742 Add to that some kkakdugi with truffles and cilantro. 884 00:48:32,242 --> 00:48:35,037 The techniques are important, but they take a backseat. 885 00:48:35,120 --> 00:48:37,414 The extravagant display doesn't matter either. 886 00:48:37,497 --> 00:48:38,498 I need to make them think, 887 00:48:38,582 --> 00:48:40,918 "How'd he create aged kkakdugi in 70 minutes?" 888 00:48:41,001 --> 00:48:43,462 "Gochujang shouldn't taste so refreshing, but he pulled it off." 889 00:48:43,545 --> 00:48:44,671 "Nice palate cleanser." 890 00:48:44,755 --> 00:48:46,048 It's a fun, experimental, 891 00:48:46,131 --> 00:48:48,342 and familiar but unique take on the ingredients. 892 00:48:48,425 --> 00:48:50,344 That's the kind of dish I was going for. 893 00:48:55,015 --> 00:48:56,600 This is the first dish. 894 00:49:19,915 --> 00:49:20,749 Hmm? 895 00:49:24,920 --> 00:49:27,130 Whoa. Seems to be radish. 896 00:49:27,214 --> 00:49:29,132 But how'd they get so much flavor in there? 897 00:49:32,970 --> 00:49:34,179 It's a thick cut. 898 00:49:46,191 --> 00:49:48,068 This one smells really nice. 899 00:49:49,361 --> 00:49:52,864 The dish he came up with was nothing like what I had imagined. 900 00:49:55,117 --> 00:49:57,619 It was a veteran's expertise on full display. 901 00:50:00,872 --> 00:50:02,332 I want to keep smelling it. 902 00:50:04,334 --> 00:50:05,335 Gimme a bite. 903 00:50:12,676 --> 00:50:13,885 Wow. 904 00:50:23,895 --> 00:50:25,731 Mm. Hmm. 905 00:50:34,614 --> 00:50:37,242 At that point, my heart started pounding. 906 00:50:38,076 --> 00:50:39,578 It's been a long time 907 00:50:39,661 --> 00:50:42,998 since I felt my heart pound so much in my life as a chef. 908 00:50:46,001 --> 00:50:48,628 I once was a judge for a show alongside Judge Paik. 909 00:50:49,629 --> 00:50:51,590 And as for Chef Anh Sung-jae, 910 00:50:51,673 --> 00:50:54,426 to be frank, he's a junior chef compared to me. 911 00:50:57,387 --> 00:50:59,890 So I was baffled as to why I was so shaken. 912 00:51:12,110 --> 00:51:13,028 This dish… 913 00:51:13,695 --> 00:51:16,907 You know, I expected the flavors to be overpowering, 914 00:51:16,990 --> 00:51:19,284 but it's a subtle hint of ganjang, 915 00:51:19,367 --> 00:51:23,371 a subtle hint of doenjang, and a subtle hint of gochujang. 916 00:51:23,955 --> 00:51:27,209 It's not quite the flavors I was expecting in my mind. 917 00:51:27,292 --> 00:51:28,210 Hmm. 918 00:51:28,835 --> 00:51:32,214 They seem to have gone with a completely different approach 919 00:51:32,297 --> 00:51:34,007 for every part of the dish. 920 00:51:34,091 --> 00:51:37,260 It looks like they both used a very unique method. 921 00:51:39,679 --> 00:51:43,100 I wasn't sure as to whether these were good signs or bad signs. 922 00:51:44,309 --> 00:51:47,020 Next, you will be tasting dish number two. 923 00:51:49,981 --> 00:51:52,692 For this dish, I've utilized some notable ingredients 924 00:51:52,776 --> 00:51:56,738 that are in season from Jeju Island and fused them with the jang trio. 925 00:51:58,073 --> 00:52:00,784 I basted the fatty cuts with ganjang before grilling them 926 00:52:00,867 --> 00:52:04,871 and I seasoned lean ones with doenjang, topping it with seasonal rapeseed greens. 927 00:52:04,955 --> 00:52:08,333 Lastly, I used a sauce made with braised burdock roots. 928 00:52:08,416 --> 00:52:10,794 And for the kick, every dish needs to have a kick, 929 00:52:10,877 --> 00:52:12,754 so to speak, I used a gochujang essence. 930 00:52:14,172 --> 00:52:16,508 The interplay between the delicate gochujang sauce 931 00:52:16,591 --> 00:52:19,719 and the seasonal ingredients will be the main selling point of my dish. 932 00:52:37,404 --> 00:52:38,488 This is doenjang. 933 00:52:48,707 --> 00:52:50,000 -Okay. -All right. 934 00:53:09,519 --> 00:53:10,395 Mm. 935 00:53:13,398 --> 00:53:14,858 You can taste the doenjang. 936 00:53:17,068 --> 00:53:19,070 I think they're gonna like it. 937 00:53:19,571 --> 00:53:21,740 I used the gochujang very precisely, 938 00:53:21,823 --> 00:53:24,367 so I'm sure the judges are both going to enjoy it. 939 00:53:35,879 --> 00:53:37,172 Seems to be a mixture. 940 00:53:40,258 --> 00:53:41,092 Okay. 941 00:53:51,561 --> 00:53:53,605 The gochujang and ganjang 942 00:53:55,232 --> 00:53:56,691 give off a very subtle aroma, 943 00:53:56,775 --> 00:53:58,068 but with a good kick. 944 00:53:58,151 --> 00:53:59,736 It's fragrant and quite lovely. 945 00:54:17,796 --> 00:54:19,547 -Yes? -Can I get some tissue? 946 00:54:26,137 --> 00:54:27,889 I'll be seeing this later. 947 00:54:33,687 --> 00:54:34,896 I'm just curious 948 00:54:45,198 --> 00:54:47,784 Did something go wrong? It was one of two options. 949 00:54:47,867 --> 00:54:50,412 Something had gone wrong, or he really was just curious. 950 00:54:50,495 --> 00:54:51,705 I thought something was wrong. 951 00:54:51,788 --> 00:54:54,624 So naturally, one might think that was a bad sign, 952 00:54:55,250 --> 00:54:57,335 but honestly, when I find something intriguing, 953 00:54:57,419 --> 00:54:58,962 I do the same thing myself. 954 00:54:59,462 --> 00:55:01,631 Whenever I come across an exciting new dish, 955 00:55:01,715 --> 00:55:04,759 I go, "What the heck is this?" and take a closer look. 956 00:55:04,843 --> 00:55:08,555 Assuming Judge Paik was like me, this could have actually been a good sign. 957 00:55:10,640 --> 00:55:12,684 The voting will commence now. 958 00:55:14,644 --> 00:55:16,313 Of the two dishes presented, 959 00:55:16,396 --> 00:55:19,649 please select the one that better utilized the main ingredient, 960 00:55:19,733 --> 00:55:21,609 resulting in a better-tasting dish. 961 00:55:24,112 --> 00:55:28,283 Dish number one versus dish number two, please decide now. 962 00:55:36,249 --> 00:55:38,209 The voting has concluded. 963 00:55:47,552 --> 00:55:49,429 The score is one to one. 964 00:55:51,014 --> 00:55:53,725 Contestants, please exit the room briefly. 965 00:55:53,808 --> 00:55:56,561 PAIK JONG-WON: CHOI HYUN-SEOK ANH SUNG-JAE: ONE TWO THREE 966 00:55:56,644 --> 00:55:58,313 The score is one to one. 967 00:55:58,396 --> 00:56:00,231 What? 968 00:56:00,315 --> 00:56:02,567 Contestants, please exit the room briefly. 969 00:56:02,650 --> 00:56:04,652 Wow! Another tie? 970 00:56:05,362 --> 00:56:07,864 It's like I said. I knew he would be really good. 971 00:56:08,365 --> 00:56:10,325 -Tying is an amazing accomplishment. -Totally. 972 00:56:10,408 --> 00:56:13,119 -Yup, he did great. -But he's gonna win. I'm sure he'll win. 973 00:56:17,540 --> 00:56:18,416 Oh. 974 00:56:20,085 --> 00:56:21,920 We tried three things. What is this? 975 00:56:22,921 --> 00:56:23,922 So this one, 976 00:56:24,923 --> 00:56:26,841 it was a bit baffling for me. 977 00:56:26,925 --> 00:56:29,469 Really? The thing that surprised me about that dish was, 978 00:56:29,552 --> 00:56:34,349 I figured that interpreting ganjang, gochujang, doenjang like this 979 00:56:34,432 --> 00:56:38,061 would have a lot of widespread appeal anywhere you go. 980 00:56:39,604 --> 00:56:42,690 When they were given the doenjang, gochujang, ganjang, 981 00:56:42,774 --> 00:56:46,486 I thought their dishes would have a strong doenjang or gochujang flavor. 982 00:56:46,569 --> 00:56:48,613 But instead, it just taps away at your palate, 983 00:56:48,696 --> 00:56:50,615 and that's the part I find really amusing. 984 00:56:50,698 --> 00:56:52,951 Especially the doenjang and gochujang here. 985 00:56:53,618 --> 00:56:55,620 Hmm. But for me at least, 986 00:56:55,703 --> 00:56:57,747 the gochujang tasted more like yuzu. 987 00:56:57,831 --> 00:56:59,040 Mm. 988 00:56:59,124 --> 00:57:02,335 And this was truffles and ganjang, but the truffle oil was overpowering. 989 00:57:02,419 --> 00:57:03,962 I'd love to know the chef's intentions. 990 00:57:04,045 --> 00:57:06,673 Why did they go with this combination? 991 00:57:06,756 --> 00:57:09,384 I was completely stumped by what they were going for. 992 00:57:10,135 --> 00:57:12,554 -I loved it while I was tasting it. Yeah. -Did you really? 993 00:57:13,388 --> 00:57:15,265 How could they do this with ganjang? 994 00:57:15,348 --> 00:57:18,226 -But you barely taste the ganjang. -That's actually what I loved about it. 995 00:57:18,309 --> 00:57:20,478 -But if it doesn't taste of ganjang-- -You can taste it. 996 00:57:20,562 --> 00:57:23,273 He just managed to prevent it from stealing the spotlight. 997 00:57:23,356 --> 00:57:24,607 The theme was jang trio. 998 00:57:24,691 --> 00:57:27,277 My main focus when judging the dish was, 999 00:57:27,360 --> 00:57:29,904 "How do these dishes promote our jangs, Korea's pride?" 1000 00:57:29,988 --> 00:57:32,407 I considered how palatable the jang trio dish 1001 00:57:32,490 --> 00:57:34,909 of doenjang, gochujang, and ganjang might be 1002 00:57:34,993 --> 00:57:37,328 for tourists from abroad or foreigners living here. 1003 00:57:37,412 --> 00:57:41,541 Gochujang tastes sweet, but tends to leave a rather stale taste in your mouth, 1004 00:57:41,624 --> 00:57:43,835 so using gochujang in this way was just… 1005 00:57:44,419 --> 00:57:46,254 I thought that was a brilliant idea. 1006 00:57:46,337 --> 00:57:48,131 That's why I rated this dish so highly. 1007 00:57:48,214 --> 00:57:51,926 It's the kind of dish that would make Korean food more accessible 1008 00:57:52,010 --> 00:57:53,761 for foreigners who give it a shot. 1009 00:57:53,845 --> 00:57:57,765 I hated the other dish even more than I liked the pork dish. 1010 00:57:59,100 --> 00:58:00,518 Just being brutally honest. 1011 00:58:00,602 --> 00:58:02,479 As a fine-dining chef myself, 1012 00:58:02,562 --> 00:58:06,316 one thing I always take into account when I observe another chef's techniques 1013 00:58:06,399 --> 00:58:07,233 is execution. 1014 00:58:07,817 --> 00:58:11,821 Techniques that aren't executed flawlessly aren't techniques at all. 1015 00:58:12,822 --> 00:58:14,574 I've never had much love for dishes 1016 00:58:14,657 --> 00:58:18,453 that fail to deliver the chef's intent the moment I taste it. 1017 00:58:18,995 --> 00:58:22,081 By comparison, the other chef basted the meat with doenjang. 1018 00:58:22,165 --> 00:58:24,667 That technique was a concrete message, 1019 00:58:25,376 --> 00:58:28,087 and for me at least, it struck a nicer flavor balance. 1020 00:58:29,088 --> 00:58:31,299 They're having a really heated discussion. 1021 00:58:31,382 --> 00:58:32,842 I'm so nervous. 1022 00:58:34,135 --> 00:58:35,970 You could hear them arguing inside. 1023 00:58:36,471 --> 00:58:37,680 I thought to myself, 1024 00:58:37,764 --> 00:58:41,017 "Please let the person arguing in my favor have the louder voice." 1025 00:58:41,684 --> 00:58:44,020 Contestants, please reenter. 1026 00:58:46,898 --> 00:58:48,650 Oh. 1027 00:58:51,486 --> 00:58:52,946 Ah. 1028 00:58:54,531 --> 00:58:55,698 I see. 1029 00:58:56,866 --> 00:58:57,992 -It's been a while. -Hello. 1030 00:58:58,076 --> 00:58:59,744 I'm surprised you're here. 1031 00:59:00,703 --> 00:59:03,790 Chef, I'd like to know why you added truffles 1032 00:59:03,873 --> 00:59:05,333 to the radish kkakdooki. 1033 00:59:05,959 --> 00:59:06,876 Uh, 1034 00:59:06,960 --> 00:59:11,839 I found that ganjang went great with truffle oil, as well as cilantro. 1035 00:59:11,923 --> 00:59:13,216 I personally liked the balance. 1036 00:59:13,800 --> 00:59:15,885 It all boils down to personal preference, 1037 00:59:15,969 --> 00:59:19,806 but since chefs like to express themselves using dishes that suit their tastes, 1038 00:59:19,889 --> 00:59:21,891 I tried making it like this. 1039 00:59:22,392 --> 00:59:25,270 If I'm being frank, your dishes made me and Chef Anh 1040 00:59:25,353 --> 00:59:28,815 get into the most heated argument we've had all day. 1041 00:59:28,898 --> 00:59:30,650 We got this close to fighting. 1042 00:59:31,568 --> 00:59:33,778 I'm saying this because I want you to know 1043 00:59:33,861 --> 00:59:36,990 that our final decision boiled down to the smallest of details. 1044 00:59:37,073 --> 00:59:37,907 I understand. 1045 00:59:38,783 --> 00:59:39,784 All right, then. 1046 00:59:40,285 --> 00:59:41,703 Without further ado… 1047 00:59:42,829 --> 00:59:43,997 …the survivor 1048 00:59:45,039 --> 00:59:46,332 of the jang trio 1049 00:59:47,125 --> 00:59:48,167 duel is… 1050 00:59:54,132 --> 00:59:57,051 And the survivor of the jang trio duel is…. 1051 00:59:57,135 --> 00:59:59,554 -A big deal. -How's this gonna end? 1052 00:59:59,637 --> 01:00:01,431 …the jang trio duel is… 1053 01:00:02,890 --> 01:00:05,476 You're tired of the truffles with ganjang cliché, aren't you? 1054 01:00:05,560 --> 01:00:07,312 Absolutely. It's too predictable. 1055 01:00:07,395 --> 01:00:09,689 Breaching the White Spoons' defenses will be tough. 1056 01:00:09,772 --> 01:00:11,858 It's about time the Black Spoons won. 1057 01:00:11,941 --> 01:00:14,402 I'll be taking that Michelin star from you today. 1058 01:00:14,485 --> 01:00:16,279 Oh no, Chef Do-yun… 1059 01:00:16,362 --> 01:00:17,697 I liked my odds. 1060 01:00:17,780 --> 01:00:19,866 "My knife and I still got it," I thought. 1061 01:00:19,949 --> 01:00:22,410 -I have to win this -No way! 1062 01:00:22,493 --> 01:00:24,203 That's a big one. 1063 01:00:24,287 --> 01:00:26,247 The theme of the third round is 1064 01:00:26,331 --> 01:00:28,249 Black Spoon Versus White Spoon Team Battle, 1065 01:00:28,333 --> 01:00:30,084 the Room of Ingredients. 1066 01:00:30,168 --> 01:00:32,879 -Fighting already? -Felt like he didn't trust me. 1067 01:00:32,962 --> 01:00:34,297 Anyone'd get frustrated. 1068 01:00:34,380 --> 01:00:36,215 I didn't like where things were headed. 1069 01:00:36,299 --> 01:00:38,593 Seriously? Why didn't you take this out? 1070 01:00:38,676 --> 01:00:40,928 The nerve to be that rude. You don't know me.