1 00:00:08,174 --> 00:00:10,802 It's time to announce the results of the jang trio battle. 2 00:00:13,138 --> 00:00:14,597 The result is one to one. 3 00:00:16,182 --> 00:00:19,269 ANH SUNG-JAE: ONE TWO THREE PAIK JONG-WON: CHOI HYUN-SEOK 4 00:00:19,352 --> 00:00:20,979 I really want to know what this chef intended. 5 00:00:21,563 --> 00:00:23,565 -Well… -I have no idea what the intention was. 6 00:00:23,648 --> 00:00:25,066 I really liked it. 7 00:00:25,150 --> 00:00:26,818 I kept thinking, "How did they do this with the ganjang?" 8 00:00:26,901 --> 00:00:28,069 I barely tasted it though. 9 00:00:28,153 --> 00:00:29,195 That's what I liked. 10 00:00:29,279 --> 00:00:31,448 -But it doesn't taste like ganjang. -It does. 11 00:00:31,531 --> 00:00:34,242 It's just toned down in a way that it doesn't stand out. 12 00:00:34,325 --> 00:00:36,911 I hoped the one rooting for me got the upper hand. 13 00:00:37,704 --> 00:00:38,788 The survivor 14 00:00:39,831 --> 00:00:42,751 of the jang trio battle is… 15 00:00:49,674 --> 00:00:50,842 Chef Choi Hyun-seok. 16 00:00:51,509 --> 00:00:52,469 Great job. 17 00:00:53,428 --> 00:00:54,429 Congratulations. 18 00:00:57,640 --> 00:01:00,226 Team White Spoon's Choi Hyun-seok has survived. 19 00:01:04,105 --> 00:01:05,065 Very nice. 20 00:01:05,565 --> 00:01:08,485 Our track record so far is great. 21 00:01:08,568 --> 00:01:10,278 There's a reason 22 00:01:10,361 --> 00:01:13,615 why they're White Spoons and why they deserve their titles. 23 00:01:13,698 --> 00:01:16,201 I believe it's my role 24 00:01:16,284 --> 00:01:19,204 to create unique dishes that no one else does. 25 00:01:19,287 --> 00:01:22,707 I'll continue making never-seen-before dishes 26 00:01:22,791 --> 00:01:26,294 to win the next round as well. 27 00:01:26,377 --> 00:01:30,256 We may have different tastes, but what we should agree on 28 00:01:30,882 --> 00:01:32,425 is the level of execution. 29 00:01:32,509 --> 00:01:34,761 I actually spit out the second dish. 30 00:01:37,305 --> 00:01:39,098 I'll see what this is later. 31 00:01:41,684 --> 00:01:43,603 -Was it too tough? -Yes. 32 00:01:43,686 --> 00:01:44,896 -It's the elastin. -The elastin? 33 00:01:44,979 --> 00:01:46,564 I didn't have it here. 34 00:01:46,648 --> 00:01:49,108 If it's not chewable, then something is wrong. 35 00:01:49,192 --> 00:01:51,778 In that case, we should choose this one. 36 00:01:51,861 --> 00:01:53,863 It still had a bit of the muscle fascia. 37 00:01:53,947 --> 00:01:55,615 That little detail was it. 38 00:01:55,698 --> 00:01:58,535 If someone's eating with me and they spit the food out, 39 00:01:59,619 --> 00:02:02,330 I'd make a complaint to the restaurant. 40 00:02:02,413 --> 00:02:07,502 If you lack precision while making a fine dining dish, 41 00:02:07,585 --> 00:02:09,170 then it's a failure. 42 00:02:09,254 --> 00:02:12,715 ONE TWO THREE ELIMINATED 43 00:02:12,799 --> 00:02:14,342 Of course I'm disappointed. 44 00:02:15,009 --> 00:02:17,512 But I got to go against a great chef. 45 00:02:18,138 --> 00:02:21,724 And both judges enjoyed my food, so I'm good with that. 46 00:02:21,808 --> 00:02:24,894 I sure lack experience compared to Chef Choi. 47 00:02:24,978 --> 00:02:28,064 Let us continue with the next matchup. 48 00:02:29,149 --> 00:02:32,277 I dyed my hair like a honey badger. 49 00:02:33,027 --> 00:02:35,196 The thing about honey badgers 50 00:02:35,280 --> 00:02:37,198 is that they just go about their own way 51 00:02:37,282 --> 00:02:39,325 even if there's a lion or tiger next to them. 52 00:02:39,409 --> 00:02:41,119 Yes, there are plenty of great chefs here, 53 00:02:41,619 --> 00:02:44,205 but there's no reason for me to be intimidated. 54 00:02:44,289 --> 00:02:46,958 I'm going out there as soon as Chef Oh steps forward. 55 00:02:47,041 --> 00:02:50,253 If any Black Spoons wish to challenge Team White Spoon's Oh Se-deuk, 56 00:02:50,336 --> 00:02:51,588 please step forward. 57 00:02:52,338 --> 00:02:53,256 Hidden Genius. 58 00:02:57,051 --> 00:02:59,804 If any Black Spoon chefs wish to challenge Team White Spoon's Park Joon-woo, 59 00:02:59,888 --> 00:03:01,723 please step forward. 60 00:03:03,933 --> 00:03:04,976 Chef Spark, let's do it. 61 00:03:07,937 --> 00:03:09,314 Oh man, again? 62 00:03:09,397 --> 00:03:10,440 Your second rejection. 63 00:03:10,523 --> 00:03:11,733 …please step forward. 64 00:03:15,570 --> 00:03:17,405 -Is the third time the charm? -Again? 65 00:03:17,488 --> 00:03:20,241 Celebrities' Chef, let's make some vegetarian dishes. 66 00:03:20,325 --> 00:03:21,910 Poor Maniac. 67 00:03:22,702 --> 00:03:23,912 Not again. 68 00:03:24,954 --> 00:03:26,789 -They must really dislike me. -No. 69 00:03:26,873 --> 00:03:28,166 They just want to avoid you. 70 00:03:28,249 --> 00:03:30,001 It's like I was a child again. 71 00:03:30,084 --> 00:03:32,295 I wanted to play, but I kept getting rejected. 72 00:03:32,378 --> 00:03:33,463 I'm trying again 73 00:03:34,213 --> 00:03:36,174 when Joseph steps forward. 74 00:03:36,257 --> 00:03:40,011 Team White Spoon's Joseph, please step into the center. 75 00:03:40,094 --> 00:03:41,512 Finally. 76 00:03:41,596 --> 00:03:44,015 -He's the chef from EVETT, the one-star. -Oh, Joseph. 77 00:03:44,098 --> 00:03:46,309 If any Black Spoons wish to challenge Team White Spoon's Joseph, 78 00:03:46,392 --> 00:03:47,810 please step forward. 79 00:03:50,605 --> 00:03:52,523 He's out there again. 80 00:03:53,024 --> 00:03:54,817 I have a solid reason for this. 81 00:03:55,777 --> 00:04:01,199 When else would I get to go head-to-head with a one-star Michelin chef? 82 00:04:03,576 --> 00:04:07,789 I run a fine dining restaurant in Apgujeong called EVETT. 83 00:04:08,289 --> 00:04:11,960 2020-2024 MICHELIN ONE-STAR RESTAURANT 2021 MICHELIN SEOUL YOUNG CHEF AWARD 84 00:04:12,543 --> 00:04:14,545 I only use Korean ingredients to make creative dishes. 85 00:04:15,296 --> 00:04:17,465 SEAWEED CAKE, MEJU DONUT 86 00:04:17,548 --> 00:04:18,967 SPRING GREENS 87 00:04:19,050 --> 00:04:19,884 MULHOE 88 00:04:19,968 --> 00:04:23,263 I've won an award and I run a Michelin-star restaurant, 89 00:04:23,346 --> 00:04:27,100 but I'm still focused on making creative dishes for people. 90 00:04:27,183 --> 00:04:29,519 I'm going to take away that Michelin star. 91 00:04:30,019 --> 00:04:32,897 I'm the head chef of a restaurant. 92 00:04:32,981 --> 00:04:36,317 I have less to lose than him, so I have no reason to be intimidated. 93 00:04:36,401 --> 00:04:38,403 Please open the refrigerator. 94 00:04:39,904 --> 00:04:42,615 Your main ingredient is conger eel. 95 00:04:47,328 --> 00:04:48,705 I was relieved to see 96 00:04:48,788 --> 00:04:50,832 that it's something I've cooked with before. 97 00:04:51,624 --> 00:04:53,835 I started out in Japanese cuisine, 98 00:04:54,544 --> 00:04:55,837 so I think it's doable. 99 00:04:56,754 --> 00:04:57,797 Let's go, White Spoons! 100 00:04:57,880 --> 00:05:00,174 Let's go, White Spoons! 101 00:05:00,258 --> 00:05:01,301 I'm going to win. 102 00:05:01,384 --> 00:05:03,052 I do have seniority. 103 00:05:14,230 --> 00:05:16,232 He's boiled an entire eel. 104 00:05:17,025 --> 00:05:21,195 You can easily remove the slimy parts on the surface by doing that. 105 00:05:21,821 --> 00:05:25,283 I bet he's going to say, "You see, this is how you cook with eel." 106 00:05:25,366 --> 00:05:26,492 You see… 107 00:05:28,244 --> 00:05:31,122 eels are very tricky to deal with. 108 00:05:36,878 --> 00:05:38,588 There's a technique called honegiri. 109 00:05:39,172 --> 00:05:40,840 It's where you cut up all the bones 110 00:05:41,340 --> 00:05:43,092 without leaving anything in. 111 00:05:43,176 --> 00:05:47,889 It requires cutting into the eel at least 25 times per eel. 112 00:05:47,972 --> 00:05:51,309 It's a skill I learned in the past when I was in Japanese cuisine, 113 00:05:51,392 --> 00:05:53,519 and it takes extensive time. 114 00:05:56,939 --> 00:05:58,733 What's Joseph doing right now? 115 00:05:58,816 --> 00:06:00,193 He's taking out the bones. 116 00:06:00,276 --> 00:06:03,905 -Of the eel, okay. -Yes, he's taking out all of them. 117 00:06:03,988 --> 00:06:05,990 That's going to take forever. 118 00:06:06,532 --> 00:06:09,577 He's a Michelin-star fine dining chef. I wonder what he'll make. 119 00:06:09,660 --> 00:06:11,287 Cooking Maniac is a tough opponent. 120 00:06:13,414 --> 00:06:16,959 He has to take over that Michelin star. 121 00:06:18,961 --> 00:06:21,964 The only one-star chefs right now are Chefs Joseph and Kim Do-yun. 122 00:06:22,757 --> 00:06:23,841 -True. -Right? 123 00:06:24,342 --> 00:06:26,427 Chef Do-yun is awesome. 124 00:06:26,511 --> 00:06:28,346 He's so cool. 125 00:06:28,429 --> 00:06:32,517 KIM DO-YUN CHEF-OWNER OF MICHELIN 1-STAR "YUN SEOUL" 126 00:06:34,560 --> 00:06:37,146 I cook like I'm feeding my loved ones. 127 00:06:37,647 --> 00:06:38,731 To fill my dish 128 00:06:39,982 --> 00:06:41,526 with love, 129 00:06:41,609 --> 00:06:42,902 I put on my headphones. 130 00:06:43,778 --> 00:06:47,698 And I listen to love ballads by Zia and Yangpa and the like. 131 00:06:48,950 --> 00:06:52,662 Don't you think Chef Kim's restaurant would be like that too? 132 00:06:52,745 --> 00:06:54,539 All calm and quiet like him. 133 00:06:56,999 --> 00:07:00,378 2022-2024 MICHELIN ONE-STAR RESTAURANT 134 00:07:00,962 --> 00:07:03,047 I'm sure my self-dried ingredient collection 135 00:07:03,131 --> 00:07:05,758 is unique among all the other chefs here. 136 00:07:06,717 --> 00:07:09,053 I save all kinds of ingredients. 137 00:07:10,346 --> 00:07:14,225 From duck throats to fish heads and lips, 138 00:07:14,308 --> 00:07:17,603 I categorize and dry them for making broth. 139 00:07:20,815 --> 00:07:23,568 I can make good dishes with just natural flavors. 140 00:07:23,651 --> 00:07:24,610 SIDE DISH CHEF VS KIM DO-YUN 141 00:07:24,694 --> 00:07:26,112 Your main ingredient 142 00:07:26,195 --> 00:07:28,406 is semi-dried rockfish. 143 00:07:28,906 --> 00:07:30,241 Nice one. 144 00:07:30,324 --> 00:07:33,244 I would say the heavens are on my side. 145 00:07:33,911 --> 00:07:35,580 I'll have to do my best. 146 00:07:39,417 --> 00:07:41,419 I wanted to challenge Chef Kim 147 00:07:41,502 --> 00:07:44,338 because he has a Michelin star for Korean cuisine. 148 00:07:46,549 --> 00:07:48,509 I have a feeling 149 00:07:48,593 --> 00:07:51,220 this will be an easy win for Chef Kim Do-yun. 150 00:07:55,057 --> 00:07:56,517 Come on, please work. 151 00:07:57,643 --> 00:07:59,103 God damn it, be quicker. 152 00:07:59,187 --> 00:08:01,939 I felt too much pressure. 153 00:08:02,023 --> 00:08:03,024 Are you all right? 154 00:08:04,817 --> 00:08:07,737 I kept thinking and praying inside 155 00:08:08,321 --> 00:08:12,783 that I had to beat a one-star chef for once in my life. 156 00:08:12,867 --> 00:08:16,704 I specialize in Japanese-French cuisine right now, 157 00:08:16,787 --> 00:08:20,666 which is French cuisine with Japanese influence. 158 00:08:21,375 --> 00:08:24,795 The dish I prepared today is French-style steamed eggs with eel. 159 00:08:24,879 --> 00:08:28,799 I use a delicious soy sauce base called tsume 160 00:08:28,883 --> 00:08:32,011 to coat the eel and give it a nice grill. 161 00:08:33,012 --> 00:08:35,348 For the steamed eggs, I make a sauce called sabayon. 162 00:08:35,431 --> 00:08:36,933 SABAYON: FOAM-LIKE SAUCE MADE WITH EGG YOLK COOKED OVER GENTLE HEAT 163 00:08:37,016 --> 00:08:40,895 Sabayon is commonly paired with vegetables and for brunch menus. 164 00:08:41,437 --> 00:08:43,773 I mix in some eggs to a white wine base 165 00:08:43,856 --> 00:08:45,775 and boil that over gentle heat. 166 00:08:45,858 --> 00:08:47,610 COOKING WITH A HEAT-ADJUSTABLE BLENDER 167 00:08:52,532 --> 00:08:53,824 CONGER EEL 168 00:08:53,908 --> 00:08:57,453 I add nitrogen to turn that into smooth foam 169 00:08:58,329 --> 00:09:01,666 and make a foamy sauce that melts in the mouth. 170 00:09:05,294 --> 00:09:08,839 -Gosh, the smoke. -He's started fanning the fire. 171 00:09:10,633 --> 00:09:11,551 Sorry! 172 00:09:15,137 --> 00:09:18,641 The name of my dish is "Delicate Conger Eel." 173 00:09:18,724 --> 00:09:20,851 I boil the conger eel in yakju, Korean liquor, 174 00:09:20,935 --> 00:09:22,395 heated up to 45 degrees… 175 00:09:23,854 --> 00:09:25,398 BOKBUNJAJU, KOREAN BLACKBERRY WINE 176 00:09:25,481 --> 00:09:27,358 …then glaze it with bokbunjaju 177 00:09:28,526 --> 00:09:31,153 and grill it over applewood charcoal. 178 00:09:36,409 --> 00:09:37,326 He's smoking it. 179 00:09:38,911 --> 00:09:40,121 -That looks cool. -Looks delicious. 180 00:09:42,707 --> 00:09:44,542 For the last five years in Korea, 181 00:09:44,625 --> 00:09:47,169 I've exclusively used Korean ingredients 182 00:09:47,253 --> 00:09:49,797 to make creative dishes from a non-Korean perspective. 183 00:09:51,841 --> 00:09:53,217 Joseph's doing awesome. 184 00:09:53,301 --> 00:09:54,677 He sure is a fine-dining chef. 185 00:09:55,970 --> 00:10:00,516 I want the judges to say this is a nice and delicate dish. 186 00:10:01,809 --> 00:10:05,354 Please taste the first dish. 187 00:10:06,063 --> 00:10:10,359 This is conger eel with bokbunja and perilla leaf sauce. 188 00:10:17,617 --> 00:10:21,287 I could tell Chef Joseph had given it his all. 189 00:10:37,136 --> 00:10:38,262 They go well together. 190 00:10:41,474 --> 00:10:42,683 Is there any more left? 191 00:10:43,684 --> 00:10:44,977 -No. -Never mind then. 192 00:10:47,980 --> 00:10:50,232 Please taste the second dish. 193 00:10:53,986 --> 00:10:56,030 I felt like I was going to suffocate. 194 00:10:56,113 --> 00:10:58,908 My breathing was so heavy. 195 00:11:08,709 --> 00:11:11,879 It looks like steamed eggs, but when you take a spoonful, 196 00:11:11,962 --> 00:11:13,798 there's amazing stuff inside. 197 00:11:13,881 --> 00:11:16,133 That's what I was going for when I made this. 198 00:11:33,109 --> 00:11:34,443 Why does it smell creamy? 199 00:11:35,736 --> 00:11:36,904 It smells like biscuits. 200 00:11:49,917 --> 00:11:51,377 I was desperate. 201 00:11:51,460 --> 00:11:54,004 I kept praying, "Please be good. Please enjoy it." 202 00:12:05,391 --> 00:12:08,227 It has a soft, creamy texture. 203 00:12:09,478 --> 00:12:11,605 I know this sauce. 204 00:12:12,523 --> 00:12:13,899 You know in Western cuisine, 205 00:12:14,608 --> 00:12:16,360 the one you make with eggs. 206 00:12:16,444 --> 00:12:18,237 Like mousse, you know? 207 00:12:18,320 --> 00:12:19,155 Yes. 208 00:12:19,864 --> 00:12:21,323 -Sabayon? -Yes, sabayon. 209 00:12:21,907 --> 00:12:22,867 It tastes like sabayon. 210 00:12:22,950 --> 00:12:24,618 That gave me the chills. 211 00:12:24,702 --> 00:12:26,871 Was it because everything I did worked 212 00:12:26,954 --> 00:12:30,124 or because they'd already tasted the sauce too many times? 213 00:12:33,627 --> 00:12:36,046 The voting is complete. 214 00:12:45,306 --> 00:12:47,725 When people think of Korean food, 215 00:12:47,808 --> 00:12:53,314 they always think it's spicy and red. 216 00:12:53,397 --> 00:12:56,484 So I wanted to make a dish that's more delicate, 217 00:12:56,567 --> 00:12:59,528 clean-tasting, and subtle. 218 00:12:59,612 --> 00:13:02,490 You're one of the chefs who pushes the boundaries 219 00:13:02,573 --> 00:13:04,658 of Korean ingredients. 220 00:13:04,742 --> 00:13:08,871 I really enjoyed how you incorporated your own perspective 221 00:13:08,954 --> 00:13:12,583 that Korean chefs normally wouldn't think of, in this dish. 222 00:13:12,666 --> 00:13:13,542 Thank you. 223 00:13:13,626 --> 00:13:15,419 This is a dish I've never seen before, 224 00:13:15,503 --> 00:13:18,130 but it still had a familiar taste. 225 00:13:18,214 --> 00:13:20,090 You were correct, it's sabayon. 226 00:13:20,174 --> 00:13:21,383 -I was? -That's the sauce. 227 00:13:21,467 --> 00:13:24,303 This was my take on steamed eggs with eel. 228 00:13:24,887 --> 00:13:26,931 -So that's why it tasted familiar. -Yes. 229 00:13:27,014 --> 00:13:29,558 It's clear what you're pursuing, 230 00:13:29,642 --> 00:13:34,730 and I can see that you're someone who's sure about his own style. 231 00:13:34,813 --> 00:13:37,858 It's time to announce the results of the battle. 232 00:13:37,942 --> 00:13:39,235 Nice one, brother. 233 00:13:39,318 --> 00:13:40,152 Good luck, bro. 234 00:13:42,154 --> 00:13:44,490 The survivor of this one-on-one face-off 235 00:13:45,658 --> 00:13:47,451 received all two votes. 236 00:13:49,995 --> 00:13:52,748 Team Black Spoon's Cooking Maniac has survived. 237 00:13:53,666 --> 00:13:54,625 Well done. 238 00:13:55,543 --> 00:13:58,003 -Great job. -You deserve it, brother. 239 00:13:58,087 --> 00:13:59,129 Thank you. 240 00:13:59,213 --> 00:14:00,172 Nice one, brother. 241 00:14:06,804 --> 00:14:09,139 -That's insane. -That's our boy! 242 00:14:09,223 --> 00:14:11,100 In terms of cooking with eels, 243 00:14:11,684 --> 00:14:15,271 Cooking Maniac had a much better understanding. 244 00:14:15,354 --> 00:14:17,273 I knew with just the first bite 245 00:14:18,524 --> 00:14:19,567 that it was a maniacal dish. 246 00:14:20,734 --> 00:14:23,320 They recognized exactly what I intended to do, 247 00:14:24,572 --> 00:14:25,698 and I was… 248 00:14:27,575 --> 00:14:29,034 really glad about that. 249 00:14:29,118 --> 00:14:30,244 I'm getting choked up. 250 00:14:30,327 --> 00:14:31,704 I was really glad 251 00:14:31,787 --> 00:14:34,456 that I was able to please them with my dish. 252 00:14:35,583 --> 00:14:37,793 -Go and get that first place. -Okay. 253 00:14:38,794 --> 00:14:40,170 I'll treat you to a nice meal. 254 00:14:41,964 --> 00:14:44,675 I know I'm still a beginner 255 00:14:44,758 --> 00:14:47,303 when it comes to Korean ingredients and style. 256 00:14:47,386 --> 00:14:51,098 I will keep trying harder. 257 00:14:51,599 --> 00:14:54,184 -That's why he's the Maniac. -He took over the Michelin star. 258 00:14:54,268 --> 00:14:55,686 -Right. -He took the star. 259 00:14:55,769 --> 00:14:59,607 I didn't expect Joseph to lose. This is all so unpredictable. 260 00:14:59,690 --> 00:15:01,734 I really want to know what Chef Kim is making. 261 00:15:02,359 --> 00:15:05,654 I've tried boiling and frying rockfish before, 262 00:15:05,738 --> 00:15:06,822 but neither was good. 263 00:15:12,161 --> 00:15:14,622 So I'm steaming it over minimum heat, 264 00:15:14,705 --> 00:15:16,457 just enough to cook it. 265 00:15:17,666 --> 00:15:19,293 STEAMED SEMI-DRIED ROCKFISH 266 00:15:19,376 --> 00:15:21,545 The key is to make it as soft as possible 267 00:15:21,629 --> 00:15:25,257 and to get rid of the fish odor as much as I can. 268 00:15:26,884 --> 00:15:30,137 I sear the semi-dried rockfish in a frying pan, 269 00:15:31,388 --> 00:15:34,516 then make a soup to go with rice 270 00:15:35,100 --> 00:15:37,394 that highlights the flavor and texture of the fish. 271 00:15:37,478 --> 00:15:38,520 SEMI-DRIED ROCKFISH SOUP WITH RICE 272 00:15:39,980 --> 00:15:42,107 Some may find it hard and tough, 273 00:15:42,608 --> 00:15:45,361 but that's the beauty of semi-dried fish. 274 00:15:46,236 --> 00:15:47,571 The tough rockfish 275 00:15:48,322 --> 00:15:49,949 has to be as soft as possible. 276 00:15:51,659 --> 00:15:54,495 The survivor of this one-on-one face-off… 277 00:15:56,246 --> 00:15:57,873 received all two votes. 278 00:15:58,540 --> 00:16:00,125 -Come on, Chef Kim. -Please. 279 00:16:01,210 --> 00:16:03,587 Team Black Spoon's Side Dish Chef has survived. 280 00:16:14,807 --> 00:16:17,685 The quiet Chef Do-yun? How? 281 00:16:18,185 --> 00:16:20,062 That's insane. 282 00:16:20,145 --> 00:16:22,856 My goodness. 283 00:16:22,940 --> 00:16:25,150 That was so unexpected. 284 00:16:28,487 --> 00:16:30,280 We chose the soup 285 00:16:30,364 --> 00:16:33,450 because we felt that it made better use of the rockfish. 286 00:16:33,534 --> 00:16:35,035 You made us feel 287 00:16:35,536 --> 00:16:41,250 what you intended for us to feel with the soup and the ingredients. 288 00:16:41,333 --> 00:16:42,543 Thank you so much. 289 00:16:44,044 --> 00:16:46,463 That's just shocking. This is crazy. 290 00:16:48,090 --> 00:16:50,592 Chef Kim Do-yun must be shocked. 291 00:16:51,093 --> 00:16:52,845 -Of course. -Because he got zero votes. 292 00:16:55,597 --> 00:16:57,725 KIM DO-YUN 293 00:16:57,808 --> 00:16:59,101 It seems the other guy 294 00:17:00,519 --> 00:17:04,023 made a more fitting dish for the occasion. 295 00:17:04,106 --> 00:17:06,150 What can I do? 296 00:17:06,233 --> 00:17:09,361 All the Michelin stars are getting eliminated. 297 00:17:09,445 --> 00:17:10,612 He got a big win. 298 00:17:11,155 --> 00:17:12,948 -He really did. -That really was a big win. 299 00:17:13,032 --> 00:17:14,491 He beat the one-star chef. 300 00:17:14,575 --> 00:17:16,243 -He took away the star. -He did it. 301 00:17:16,326 --> 00:17:17,578 All the stars are gone, no? 302 00:17:17,661 --> 00:17:19,580 No, Chef Fabri had a Michelin star. 303 00:17:19,663 --> 00:17:20,622 -For 15 years. -Right. 304 00:17:20,706 --> 00:17:22,041 Fifteen years in Italy. 305 00:17:22,124 --> 00:17:25,878 It completely slipped my mind. He's really authentic then. 306 00:17:25,961 --> 00:17:27,755 Yeah, he got a star in Italy locally. 307 00:17:34,803 --> 00:17:37,723 I'm nervous. 308 00:17:40,893 --> 00:17:42,352 Buongiorno, everyone. 309 00:17:42,436 --> 00:17:45,773 I'm Chef Fabrizio Ferrari. 310 00:17:45,856 --> 00:17:48,025 I ran a restaurant 311 00:17:48,108 --> 00:17:52,905 called Al Porticciolo 84 in Italy, 312 00:17:52,988 --> 00:17:56,408 which received a Michelin star for 15 years straight. 313 00:17:56,492 --> 00:17:57,910 2005-2020 MICHELIN ONE-STAR RESTAURANT 314 00:17:57,993 --> 00:18:00,662 Korean cuisine is a challenge to me. 315 00:18:00,746 --> 00:18:05,876 I want to try and learn as much as I can. 316 00:18:05,959 --> 00:18:08,504 If we win this, that's all the stars gone. 317 00:18:08,587 --> 00:18:09,421 Yes. 318 00:18:10,547 --> 00:18:11,840 Focus. 319 00:18:12,382 --> 00:18:14,176 -Take it easy. -Focus. 320 00:18:15,219 --> 00:18:17,221 I had my mind set on Fabri 321 00:18:17,805 --> 00:18:19,181 as soon as I saw him. 322 00:18:20,224 --> 00:18:21,141 "Just you wait." 323 00:18:21,934 --> 00:18:23,018 Is that Chef Fabrizio? 324 00:18:26,647 --> 00:18:29,566 I decided then that I'd choose him if we did a one-on-one battle. 325 00:18:29,650 --> 00:18:33,153 Team White Spoon's Fabri, please step into the center. 326 00:18:35,697 --> 00:18:36,990 Fabri! 327 00:18:39,284 --> 00:18:40,452 Come here. 328 00:18:41,870 --> 00:18:44,706 FABRI VS NAPOLI MATFIA 329 00:18:46,917 --> 00:18:51,338 Chef Fabrizio Ferrari, I know you're a great chef, 330 00:18:51,922 --> 00:18:55,259 but you know Napoli won Serie A in 2023, don't you? 331 00:18:59,096 --> 00:19:01,348 -What did he say? -Naples makes 332 00:19:02,099 --> 00:19:03,976 the best Italian cuisine. 333 00:19:05,185 --> 00:19:06,770 Really? Are you sure? 334 00:19:06,854 --> 00:19:07,896 FROM MILAN, ITALY 335 00:19:07,980 --> 00:19:09,398 He's provoking him. 336 00:19:09,481 --> 00:19:10,649 I don't think so. 337 00:19:11,942 --> 00:19:14,903 All right then. I accept your challenge. 338 00:19:14,987 --> 00:19:17,406 -Okay. Let's do it. -Let's do it. 339 00:19:17,489 --> 00:19:20,284 Now, we should greet each other like Italians do. 340 00:19:21,118 --> 00:19:23,328 -Matfia. -I don't know what they're saying, but… 341 00:19:24,663 --> 00:19:25,789 Sportsmanship! 342 00:19:26,290 --> 00:19:28,750 -Please be chicken. -The main ingredient will now be revealed. 343 00:19:28,834 --> 00:19:30,586 Please open the refrigerator. 344 00:19:32,838 --> 00:19:33,672 One, two, three. 345 00:19:36,049 --> 00:19:37,509 Your main ingredient is 346 00:19:38,510 --> 00:19:39,428 *****. 347 00:19:42,806 --> 00:19:43,932 Oh my… 348 00:19:46,810 --> 00:19:48,228 Your main ingredient is 349 00:19:48,729 --> 00:19:49,813 skate. 350 00:20:00,365 --> 00:20:01,992 That's the worst. 351 00:20:03,243 --> 00:20:04,119 Oh jeez. 352 00:20:04,203 --> 00:20:07,039 -Smell that. -It stinks already. 353 00:20:07,122 --> 00:20:08,248 Oh my… 354 00:20:09,416 --> 00:20:10,918 Should we close it? It stinks. 355 00:20:11,001 --> 00:20:12,794 Yes, it stinks a lot. 356 00:20:14,588 --> 00:20:16,882 Goodness gracious. 357 00:20:17,966 --> 00:20:19,176 Mamma mia! 358 00:20:21,053 --> 00:20:24,223 I've never tasted or even touched it before. 359 00:20:24,765 --> 00:20:25,599 I'm screwed. 360 00:20:25,682 --> 00:20:26,600 Absolutely shocking. 361 00:20:27,100 --> 00:20:29,228 It was just shock and horror. 362 00:20:29,311 --> 00:20:31,521 And it wasn't just that. 363 00:20:31,605 --> 00:20:35,776 The fish just stank too much. 364 00:20:35,859 --> 00:20:38,320 This is going to be a big surprise. 365 00:20:38,403 --> 00:20:41,031 This will throw them off for sure. 366 00:20:41,114 --> 00:20:44,451 There must be people who have never used this before. 367 00:20:45,202 --> 00:20:47,829 -They won't know how to cook it. -You think so? 368 00:20:47,913 --> 00:20:51,208 The skate would be the most difficult to cook 369 00:20:51,291 --> 00:20:52,626 for those who don't know it well. 370 00:20:52,709 --> 00:20:55,879 I think only Koreans eat it fermented. 371 00:20:55,963 --> 00:20:57,047 The winner will be decided on 372 00:20:57,130 --> 00:21:00,300 how well they understood the ingredient and how well they prepared it. 373 00:21:00,384 --> 00:21:03,553 I can smell the skate all the way up here. 374 00:21:05,389 --> 00:21:06,807 Jeez, it's so big. 375 00:21:07,557 --> 00:21:08,767 Look at that. 376 00:21:08,850 --> 00:21:11,061 -Damn, it's heavy. -Oh my god. 377 00:21:15,023 --> 00:21:16,233 Oh man. 378 00:21:19,444 --> 00:21:20,529 It stinks. 379 00:21:21,655 --> 00:21:23,407 It stinks! 380 00:21:27,327 --> 00:21:28,245 It's so heavy. 381 00:21:32,499 --> 00:21:35,002 Finally to the preparation. 382 00:21:35,085 --> 00:21:36,628 How do I cut it? 383 00:21:38,839 --> 00:21:39,756 Like this! 384 00:21:40,257 --> 00:21:41,550 All right. 385 00:21:42,259 --> 00:21:43,593 It's better than I thought. 386 00:21:46,138 --> 00:21:47,597 This… 387 00:21:48,098 --> 00:21:49,933 This is good, I think. 388 00:21:50,517 --> 00:21:52,394 Just like this, maybe. 389 00:21:59,443 --> 00:22:01,528 Look at Fabri preparing the skate. 390 00:22:01,611 --> 00:22:03,030 He's already done with one fin. 391 00:22:03,113 --> 00:22:04,990 Did he learn from a master? 392 00:22:05,574 --> 00:22:08,535 -I didn't think he'd be good at it. -He's skinning it well. 393 00:22:08,618 --> 00:22:10,329 He looks surprisingly experienced. 394 00:22:10,412 --> 00:22:11,371 Yes! 395 00:22:12,414 --> 00:22:13,790 Oh yes. 396 00:22:13,874 --> 00:22:19,629 I practiced and studied a lot. 397 00:22:19,713 --> 00:22:21,465 I had to study it a lot 398 00:22:21,548 --> 00:22:26,470 because it was my first time ever handling a skate. 399 00:22:35,353 --> 00:22:39,649 I had a secret weapon kept close to my chest, which was risotto. 400 00:22:39,733 --> 00:22:42,277 I was saving it for the right moment. 401 00:22:42,360 --> 00:22:47,699 I thought I would make a risotto using all parts of the skate. 402 00:22:48,658 --> 00:22:51,036 The most important part of my dish 403 00:22:51,119 --> 00:22:53,663 is making the skate shine. 404 00:22:54,664 --> 00:22:58,001 So I'm using special cuts like the nose, 405 00:23:00,253 --> 00:23:02,881 the cheeks, and the fins 406 00:23:03,507 --> 00:23:05,634 to make something like a tartare, 407 00:23:05,717 --> 00:23:08,011 which I'll serve raw on top of the risotto. 408 00:23:08,095 --> 00:23:09,513 TARTARE MADE BY MINCING RAW MEAT OR FISH 409 00:23:10,555 --> 00:23:13,350 SKATE LIVER 410 00:23:13,433 --> 00:23:15,060 He's using the liver. 411 00:23:15,143 --> 00:23:20,023 What I put the most care into was the sauce using the skate liver. 412 00:23:20,857 --> 00:23:23,819 Skates have livers that are creamier than foie gras. 413 00:23:23,902 --> 00:23:25,654 -It's delicious. -And very smooth. 414 00:23:25,737 --> 00:23:28,782 He's a Western cuisine chef, so he can't miss out on the liver. 415 00:23:29,825 --> 00:23:34,913 I'm thinking Chef Fabri will also make an Italian dish 416 00:23:34,996 --> 00:23:36,331 like pasta or risotto. 417 00:23:36,414 --> 00:23:37,499 Yes. 418 00:23:38,250 --> 00:23:39,626 Yes, squeeze. 419 00:23:40,252 --> 00:23:41,336 Squeeze. 420 00:23:42,170 --> 00:23:43,004 Squeeze. 421 00:23:44,005 --> 00:23:45,507 -What's that red thing? -That must be kimchi. 422 00:23:45,590 --> 00:23:46,716 It's mukeunji, aged kimchi. 423 00:23:46,800 --> 00:23:48,718 He must be doing something 424 00:23:48,802 --> 00:23:50,971 -based on samhap. -You're right. 425 00:23:51,680 --> 00:23:56,059 I always try to promote Korean cuisine as much as I can, 426 00:23:56,143 --> 00:23:57,978 especially to non-Koreans. 427 00:23:58,061 --> 00:24:04,025 What's the most famous Korean dish made with skate? 428 00:24:04,109 --> 00:24:04,943 It's samhap. 429 00:24:05,026 --> 00:24:11,992 I'd say, 95% of the time, non-Koreans would find samhap 430 00:24:12,075 --> 00:24:14,411 quite off-putting. 431 00:24:14,494 --> 00:24:17,247 -Do you like the fermented… -Skate? 432 00:24:17,330 --> 00:24:20,542 No, that sucks. It's terrible. 433 00:24:20,625 --> 00:24:22,502 Do you like it, Edward? 434 00:24:23,336 --> 00:24:27,799 I'm making a fine dining dish 435 00:24:27,883 --> 00:24:30,552 with traditional samhap ingredients. 436 00:24:30,635 --> 00:24:33,388 So I'm using skate, mukeunji, 437 00:24:34,639 --> 00:24:37,309 and because I want to give it an Italian twist, 438 00:24:37,392 --> 00:24:38,768 I'm using pancetta. 439 00:24:38,852 --> 00:24:44,733 Pancetta is the salted pork belly, which is an Italian delight. 440 00:24:46,026 --> 00:24:48,695 As for the skate, I deep-fry it. 441 00:24:51,698 --> 00:24:53,116 Deep-fry. 442 00:24:53,200 --> 00:24:54,618 -He's frying it? -Fried skate. 443 00:24:58,330 --> 00:25:00,916 I stir-fry some chopped-up mukeunji, 444 00:25:01,499 --> 00:25:03,335 and I make a sauce with makgeolli. 445 00:25:04,169 --> 00:25:06,379 It'll be very interesting to see 446 00:25:06,963 --> 00:25:09,257 the Korean making Italian food… 447 00:25:12,969 --> 00:25:15,597 and the Italian making Korean food. 448 00:25:17,641 --> 00:25:18,850 It's going to be fun. 449 00:25:20,185 --> 00:25:23,188 Please taste the first dish. 450 00:25:23,271 --> 00:25:24,522 GREEN RISOTTO WITH SKATE 451 00:25:24,606 --> 00:25:26,233 The sauce is made with the liver, 452 00:25:26,316 --> 00:25:28,693 and the tartare is made with the nose and the cheeks. 453 00:25:28,777 --> 00:25:30,528 It's like rice with raw fish. 454 00:25:30,612 --> 00:25:33,240 I made vegetable chips spicy like kimchi 455 00:25:33,323 --> 00:25:37,535 and the tomatoes juicy so they could eat it like a sauce. 456 00:25:51,216 --> 00:25:52,801 It's like I'm tasting the entire skate. 457 00:25:52,884 --> 00:25:54,844 -It's got everything inside. -Yes. 458 00:25:54,928 --> 00:25:57,472 I taste a very rich flavor. 459 00:25:57,555 --> 00:25:59,391 I feel a lot of different textures. 460 00:26:00,308 --> 00:26:02,936 It's an unfamiliar dish but with a familiar taste. 461 00:26:03,687 --> 00:26:07,983 It's like a spoonful of rice with kimchi and skate. 462 00:26:09,317 --> 00:26:11,945 That's actually what I was going for. 463 00:26:12,028 --> 00:26:17,742 I imagined something like eating rice and raw fish with kimchi, 464 00:26:17,826 --> 00:26:20,578 which is why I made cavolo nero chips 465 00:26:20,662 --> 00:26:23,790 but with spicy seasoning to make it taste like kimchi. 466 00:26:23,873 --> 00:26:26,668 I think I nailed that part. 467 00:26:27,252 --> 00:26:30,088 Please taste the second dish. 468 00:26:31,172 --> 00:26:36,261 Deep-fried skate, pancetta, stir-fried mukeunji, 469 00:26:36,344 --> 00:26:39,806 makgeolli sauce, and minari oil. 470 00:26:39,889 --> 00:26:41,766 They make a nice harmony. 471 00:26:41,850 --> 00:26:45,687 They'll be able to taste many different elements 472 00:26:45,770 --> 00:26:47,564 and many different flavors. 473 00:26:49,441 --> 00:26:52,986 He put in a lot more effort than I expected. 474 00:26:53,069 --> 00:26:56,698 I saw his plating and realized that it wouldn't be an easy battle. 475 00:27:11,671 --> 00:27:12,839 This is like… 476 00:27:14,799 --> 00:27:17,218 samhap made in a fine dining restaurant. 477 00:27:24,309 --> 00:27:27,145 They must've deep-fried the skate for a nice texture. 478 00:27:29,230 --> 00:27:32,734 It seems they were inspired by the ingredients of samhap 479 00:27:32,817 --> 00:27:35,278 while making this dish, 480 00:27:35,362 --> 00:27:37,739 although the techniques are very different. 481 00:27:37,822 --> 00:27:41,117 It's like fine dining samhap. It's jarring but good. 482 00:27:49,751 --> 00:27:50,585 This is tough. 483 00:27:51,211 --> 00:27:52,629 It's a tough choice. 484 00:27:52,712 --> 00:27:53,713 I like both of them. 485 00:27:59,844 --> 00:28:01,805 The voting is complete. 486 00:28:03,598 --> 00:28:05,016 The result is one to one. 487 00:28:07,602 --> 00:28:09,437 Contestants, please exit for a moment. 488 00:28:09,521 --> 00:28:10,688 PAIK JONG-WON: FABRI ANH SUNG-JAE: NAPOLI MATFIA 489 00:28:14,150 --> 00:28:16,194 I questioned myself 490 00:28:16,277 --> 00:28:19,364 which one highlighted the skate better. 491 00:28:19,864 --> 00:28:22,575 And my answer was this one. 492 00:28:22,659 --> 00:28:24,869 But the other one was delicious too. 493 00:28:24,953 --> 00:28:28,456 I've fallen for the flavors of this samhap. 494 00:28:28,540 --> 00:28:30,083 But it's deep-fried. 495 00:28:30,792 --> 00:28:32,836 I know deep-frying makes everything good, but… 496 00:28:32,919 --> 00:28:35,088 I actually chose this because it was deep-fried. 497 00:28:35,171 --> 00:28:37,882 -Really? That was a minus for me. -Yeah. 498 00:28:37,966 --> 00:28:39,175 I could see they tried to 499 00:28:39,259 --> 00:28:41,845 reinterpret samhap and show it to the world, 500 00:28:41,928 --> 00:28:44,305 which is why they thought deep-frying would be better. 501 00:28:44,389 --> 00:28:46,182 I know exactly what you mean, 502 00:28:46,266 --> 00:28:49,644 but it'd taste the same if you deep-fried other fish too. 503 00:28:51,396 --> 00:28:52,397 I don't want mine here. 504 00:28:52,480 --> 00:28:53,898 -Are these the eliminated ones? -Yes. 505 00:28:53,982 --> 00:28:55,233 NAMEPLATES LEFT BY ELIMINATED CONTESTANTS 506 00:28:55,316 --> 00:28:56,943 So this is like a graveyard. 507 00:28:57,652 --> 00:28:58,820 Okay, a graveyard. 508 00:29:01,030 --> 00:29:02,031 It's decided then. 509 00:29:03,450 --> 00:29:06,077 Contestants, please reenter. 510 00:29:08,538 --> 00:29:09,456 Hello. 511 00:29:10,165 --> 00:29:11,624 -Hello. -Hello. 512 00:29:13,918 --> 00:29:15,962 This is such a strong matchup. 513 00:29:19,924 --> 00:29:23,636 I really wanted to ask, does this have skate liver inside? 514 00:29:23,720 --> 00:29:25,513 Yes, I used it as the sauce. 515 00:29:26,431 --> 00:29:29,934 -Did you fold it in as you finished it? -That's right. 516 00:29:33,813 --> 00:29:37,984 Was this fried skate dish inspired by samhap? 517 00:29:38,067 --> 00:29:41,154 Yes, I tried to make it in a modern style 518 00:29:41,237 --> 00:29:46,576 that non-Koreans could also enjoy. 519 00:29:46,659 --> 00:29:49,162 It was really neck and neck, 520 00:29:50,246 --> 00:29:52,207 -down to the last minute. -For sure. 521 00:29:53,041 --> 00:29:54,334 Yes. 522 00:29:54,417 --> 00:29:59,547 In the end, our decision was… 523 00:29:59,631 --> 00:30:03,009 In terms of technique, this one's better. 524 00:30:03,092 --> 00:30:06,554 I guess technique-wise, deep-frying fish is a bit basic. 525 00:30:06,638 --> 00:30:08,598 -I was thinking more of the harmony. -Right. 526 00:30:08,681 --> 00:30:10,767 I think this one has the liver in it. 527 00:30:10,850 --> 00:30:12,769 -The skate liver is important. -Right. 528 00:30:12,852 --> 00:30:14,729 If they made use of even the liver, 529 00:30:14,813 --> 00:30:16,105 -then it's game over. -Right. 530 00:30:16,189 --> 00:30:19,776 The chef who made the first dish has survived. 531 00:30:19,859 --> 00:30:21,402 NAPOLI MATFIA SURVIVES 532 00:30:22,570 --> 00:30:25,114 Team Black Spoon's Napoli Matfia has survived. 533 00:30:27,033 --> 00:30:28,326 Of course I was happy. 534 00:30:28,409 --> 00:30:31,996 But I think it's a bit too early to be content. 535 00:30:32,080 --> 00:30:36,167 I know I need to focus on what's to come. 536 00:30:36,751 --> 00:30:39,420 -What was that? -The Black Spoon won. 537 00:30:40,296 --> 00:30:42,507 All the Michelin-star chefs are gone. 538 00:30:42,590 --> 00:30:44,467 -Today -He was a one-star chef. 539 00:30:44,551 --> 00:30:46,803 Another star has fallen 540 00:30:48,346 --> 00:30:50,723 I'm an Italian chef, 541 00:30:50,807 --> 00:30:57,063 yet a Korean chef has beaten me with an Italian dish. 542 00:30:58,106 --> 00:30:59,732 It's so embarrassing. 543 00:31:01,734 --> 00:31:05,655 FABRI ELIMINATED 544 00:31:06,155 --> 00:31:08,324 FABRI 545 00:31:11,786 --> 00:31:13,746 Sending some hearts before I go. 546 00:31:13,830 --> 00:31:16,791 Fabri is nothing if not positive. 547 00:31:17,542 --> 00:31:19,127 And so, hearts. 548 00:31:20,795 --> 00:31:23,214 I've never taken cooking classes. 549 00:31:24,132 --> 00:31:24,966 "Comic Book Chef." 550 00:31:25,800 --> 00:31:28,303 These are Oishinbo and Iron Wok Jan. 551 00:31:28,386 --> 00:31:29,888 You're using a recipe from these? 552 00:31:29,971 --> 00:31:33,600 It's called "Dongpo Pork From Oishinbo Volume 2, Page 25." 553 00:31:33,683 --> 00:31:34,767 That's the name? 554 00:31:35,351 --> 00:31:37,687 I wanted to see if I could become a real chef. 555 00:31:37,770 --> 00:31:38,938 COMIC BOOK CHEF 556 00:31:39,856 --> 00:31:42,400 I didn't go to a prestigious culinary school… 557 00:31:44,777 --> 00:31:47,238 or learn from a famous chef. 558 00:31:47,322 --> 00:31:49,324 SELF-MADE CHEF 559 00:31:49,407 --> 00:31:51,534 Self-Made Chef, you've survived. 560 00:31:52,535 --> 00:31:54,162 It's delicious. 561 00:31:55,413 --> 00:31:57,749 I just blacked out. 562 00:31:57,832 --> 00:32:00,126 I hadn't felt that happy in a while. 563 00:32:01,628 --> 00:32:03,546 The chef I want to challenge… 564 00:32:03,630 --> 00:32:07,216 It's someone I admire and want to learn from. 565 00:32:13,765 --> 00:32:15,558 -I should go watch. -I need to see this. 566 00:32:15,642 --> 00:32:17,018 I'm going to go see Chef Lu. 567 00:32:19,646 --> 00:32:20,647 I'm a big fan. 568 00:32:22,190 --> 00:32:23,775 LU CHINGLAI CHINESE CUISINE MASTER OF 50 YEARS 569 00:32:23,858 --> 00:32:25,068 I'm looking forward to his dish. 570 00:32:25,151 --> 00:32:27,654 He's someone who everyone considers a master. 571 00:32:27,737 --> 00:32:30,865 I respect him as a senior chef. 572 00:32:30,949 --> 00:32:32,492 Surely he'll win. 573 00:32:32,992 --> 00:32:35,328 This is another old versus new. 574 00:32:36,996 --> 00:32:42,543 He's a renowned Chinese cuisine master, but now I'm here to try and beat him. 575 00:32:43,127 --> 00:32:46,172 "My knives aren't rusty yet," is what I thought. 576 00:32:46,255 --> 00:32:47,298 I wanted to prove that. 577 00:32:48,174 --> 00:32:50,510 I love Jin Jin, your restaurant. 578 00:32:51,010 --> 00:32:53,805 I'd like a chance to cook beside you. 579 00:32:53,888 --> 00:32:55,807 -I look forward to it. -Thank you. 580 00:32:55,890 --> 00:32:59,644 I'm Hwang Jin-seon, the chef-owner of Jin Jin. 581 00:33:00,144 --> 00:33:04,440 It got a Michelin star for three years straight 582 00:33:05,233 --> 00:33:09,946 and was awarded as one of the best Asian restaurants by Taste of Seoul. 583 00:33:10,738 --> 00:33:12,490 This is a place to show off my skills, 584 00:33:14,033 --> 00:33:17,620 meaning it's just the right opportunity I've been waiting for. 585 00:33:17,704 --> 00:33:20,039 -It's another Chinese cuisine battle. -Look at that rice cooker. 586 00:33:21,416 --> 00:33:23,668 -Let's go! -Please begin cooking. 587 00:33:29,924 --> 00:33:30,842 What's that? 588 00:33:30,925 --> 00:33:32,051 What's their ingredient? 589 00:33:32,135 --> 00:33:33,428 It's oxtail. 590 00:33:33,511 --> 00:33:35,638 -Right, it was oxtail. -That was it. 591 00:33:35,722 --> 00:33:39,726 The ingredient he and I chose was oxtail. 592 00:33:39,809 --> 00:33:40,768 OXTAIL 593 00:33:40,852 --> 00:33:44,105 I've never cooked with oxtail before. 594 00:33:45,189 --> 00:33:47,817 Oxtail is usually very tough. 595 00:33:47,900 --> 00:33:49,861 I know. How will they cook it? 596 00:33:50,903 --> 00:33:53,114 When you think about it, 597 00:33:53,197 --> 00:33:56,451 it's more difficult to cook than skate 598 00:33:56,534 --> 00:33:59,579 because it's hard to cook it in under 70 minutes. 599 00:34:00,079 --> 00:34:02,123 What did he do with the oxtail? 600 00:34:02,623 --> 00:34:04,625 -He's working tianmian sauce into it. -I see. 601 00:34:05,877 --> 00:34:11,132 I'm using the ingredient to make dongpo oxtail. 602 00:34:13,134 --> 00:34:15,303 I clean and boil the oxtail first. 603 00:34:16,971 --> 00:34:19,098 -He coated them with tianmian sauce. -He did? 604 00:34:19,182 --> 00:34:21,642 He must be trying to rub in the aroma. 605 00:34:21,726 --> 00:34:25,396 Yes, to get the color and aroma from the sauce. 606 00:34:26,481 --> 00:34:28,274 Then I coat them with tianmian sauce and fry them. 607 00:34:29,817 --> 00:34:33,988 And then I put the sub-ingredients in a pot 608 00:34:35,990 --> 00:34:38,743 and steam them for around 25 minutes. 609 00:34:40,536 --> 00:34:42,955 -I like Self-Made Chef's idea. -Who? 610 00:34:43,039 --> 00:34:44,957 He's boiling, frying, then steaming it. 611 00:34:45,041 --> 00:34:46,667 -In that order? -Yeah. 612 00:34:50,755 --> 00:34:52,340 As for Chef Lu, 613 00:34:52,924 --> 00:34:57,970 I'm assuming he'll make a steamed dish since we're using oxtail. 614 00:35:03,267 --> 00:35:05,394 -He's using a rice cooker. -To steam it. 615 00:35:05,478 --> 00:35:07,480 -You sure? -They're both steaming the oxtail. 616 00:35:08,231 --> 00:35:11,359 I'm using a soy sauce base, but Chef Lu did something different. 617 00:35:14,403 --> 00:35:17,073 -Red pepper oil? -I think he used it to make the broth. 618 00:35:18,157 --> 00:35:19,200 It's going to be spicy. 619 00:35:20,701 --> 00:35:22,829 I've always made traditional food. 620 00:35:22,912 --> 00:35:25,790 So this time, I'm making something more in line 621 00:35:25,873 --> 00:35:29,585 with the Korean taste using doubanjiang. 622 00:35:29,669 --> 00:35:34,674 He's making a spicy soup like jjamppong and cooking it slowly in a rice cooker. 623 00:35:35,508 --> 00:35:39,053 He's using a spicy sauce, so it must be unique. 624 00:35:40,513 --> 00:35:42,765 And he's boiling it in a soy sauce base 625 00:35:42,849 --> 00:35:44,433 and then deep-frying it. 626 00:35:46,727 --> 00:35:48,729 I put in so much work. 627 00:35:48,813 --> 00:35:50,773 I went through countless trial rounds, 628 00:35:51,732 --> 00:35:53,860 each of them lasting three to four hours. 629 00:35:58,489 --> 00:35:59,532 It's good. 630 00:36:00,741 --> 00:36:01,742 All right! 631 00:36:01,826 --> 00:36:02,910 It looks good. 632 00:36:02,994 --> 00:36:04,245 Leave some for me. 633 00:36:05,538 --> 00:36:07,748 He seems like he's pouring his heart and soul, 634 00:36:07,832 --> 00:36:11,502 but Chef Lu's looking like he already knows he's going to win. 635 00:36:12,044 --> 00:36:15,798 His style is simple but has a very strong punch. 636 00:36:17,258 --> 00:36:18,259 He's cool. 637 00:36:20,178 --> 00:36:22,847 His plating looks like the classic Chinese cuisine. 638 00:36:22,930 --> 00:36:24,849 -It's awesome. -I know. 639 00:36:25,349 --> 00:36:28,186 That looks like it should be served in an eight-person room 640 00:36:28,269 --> 00:36:30,229 with a rotating table. 641 00:36:31,397 --> 00:36:33,357 I want to pay to eat that right now. 642 00:36:35,109 --> 00:36:36,861 It's one steamed dish versus another, 643 00:36:36,944 --> 00:36:40,948 so I'm sure the judges will be able to focus precisely on the flavors. 644 00:36:41,032 --> 00:36:44,452 I know this will be an excellent oxtail dish. 645 00:36:44,535 --> 00:36:45,912 The battle of oxtail. 646 00:36:45,995 --> 00:36:49,457 Please proceed to the blind taste testing table. 647 00:36:49,540 --> 00:36:51,375 Let's go! 648 00:36:51,459 --> 00:36:53,044 -Go! -Let's do this! 649 00:36:53,711 --> 00:36:55,379 -Go! -Go! 650 00:36:56,589 --> 00:36:58,090 -You got this! -Let's go! 651 00:37:01,677 --> 00:37:03,179 -This should be fun. -It's a big match. 652 00:37:05,014 --> 00:37:06,349 This one's another big match. 653 00:37:08,351 --> 00:37:11,270 MATURE PUMPKIN 654 00:37:11,854 --> 00:37:13,856 Damn it, this isn't working. 655 00:37:16,776 --> 00:37:18,110 Damn it. 656 00:37:21,197 --> 00:37:23,407 It's such an annoying ingredient. 657 00:37:25,534 --> 00:37:27,328 I could only think of pumpkin porridge. 658 00:37:27,411 --> 00:37:30,331 Pumpkin porridge is sweet, so maybe I'll make a dessert? 659 00:37:30,414 --> 00:37:31,332 It's a chance for me 660 00:37:31,415 --> 00:37:34,502 because I wanted something my opponent couldn't use well. 661 00:37:34,585 --> 00:37:38,005 We're even since we're battling with something we both can't use well. 662 00:37:43,469 --> 00:37:46,931 I tested with at least 20 dishes during the preparation period. 663 00:37:47,014 --> 00:37:49,433 I sliced the pumpkin and would eat it like an apple. 664 00:37:49,517 --> 00:37:52,853 But it was like the worst apple I ever tasted. 665 00:37:53,354 --> 00:37:55,022 I couldn't do anything with it. 666 00:37:55,106 --> 00:37:57,817 I've never thought of it as a main ingredient, 667 00:37:57,900 --> 00:37:59,193 so I didn't know what to make out of it. 668 00:37:59,777 --> 00:38:01,821 I tried doing 669 00:38:02,822 --> 00:38:05,533 all sorts of things to elevate its flavor. 670 00:38:07,118 --> 00:38:08,911 Chef Jin-seon is making a sauce. 671 00:38:10,162 --> 00:38:15,668 I found that you need sugar to enhance the flavor of the pumpkin itself. 672 00:38:16,961 --> 00:38:19,797 So I'm making tangsu pumpkin, 673 00:38:19,880 --> 00:38:24,885 where I make the sweet and sour sauce with the pumpkin and use that as a dip. 674 00:38:29,765 --> 00:38:33,894 I mince some pork shoulder and shrimp 675 00:38:34,854 --> 00:38:36,063 to make a filling… 676 00:38:37,648 --> 00:38:39,442 and roll it up with the pumpkin. 677 00:38:40,484 --> 00:38:41,819 Then I secure it with a toothpick 678 00:38:42,570 --> 00:38:43,654 and deep-fry it. 679 00:38:44,864 --> 00:38:47,533 It's a dish that's soft, crispy, 680 00:38:48,409 --> 00:38:50,619 and moist, all in one. 681 00:38:52,455 --> 00:38:54,498 Comic Book Chef looks pretty calm, 682 00:38:54,582 --> 00:38:59,795 but I could tell that he's very passionate about cooking. 683 00:39:04,508 --> 00:39:09,430 The comic book that inspired me the most was Iron Wok Jan. 684 00:39:09,513 --> 00:39:12,975 There was a part where they combined Chinese and French cuisine, 685 00:39:13,059 --> 00:39:15,936 which I thought would be very fun. 686 00:39:16,020 --> 00:39:20,191 Similar to how the French carrot râpée resembles kimchi in a way, 687 00:39:20,274 --> 00:39:24,779 I thought I would give it a try by switching the carrot with the pumpkin. 688 00:39:25,279 --> 00:39:27,239 So a tart is what I'm making. 689 00:39:28,240 --> 00:39:30,451 I use spring roll wrappers for the crust, 690 00:39:31,118 --> 00:39:35,414 then cut the pumpkin and boil it in water for 15 to 20 minutes. 691 00:39:44,256 --> 00:39:45,841 I spread the purée on the crust, 692 00:39:47,802 --> 00:39:52,264 make some red pepper oil myself using Chinese pepper oil, 693 00:39:52,348 --> 00:39:54,475 and then add about 12 drops of that 694 00:39:55,267 --> 00:39:57,353 to make a Chinese-style tart. 695 00:39:57,853 --> 00:40:01,482 Comic Book Chef is cooking so calmly. 696 00:40:04,819 --> 00:40:06,987 He's already won an elimination round. 697 00:40:07,071 --> 00:40:11,367 But if I leave here without a single win, that would be too embarrassing. 698 00:40:11,992 --> 00:40:15,454 We have a level playing field, so I know I have a chance. 699 00:40:16,122 --> 00:40:18,707 I just want to win. I need to win. 700 00:40:18,791 --> 00:40:20,292 Just once, please. 701 00:40:31,011 --> 00:40:34,306 This is the battle of mature pumpkin. 702 00:40:34,390 --> 00:40:36,475 -Mature pumpkin. -Mature pumpkin? 703 00:40:37,059 --> 00:40:38,561 That couldn't have been easy. 704 00:40:39,812 --> 00:40:41,647 Please taste the first dish. 705 00:40:41,730 --> 00:40:44,483 TANGSU PUMPKIN 706 00:40:46,986 --> 00:40:50,698 When I saw how it looked, I knew I had a chance of winning. 707 00:40:55,578 --> 00:40:56,954 It smells sweet. 708 00:41:13,721 --> 00:41:15,556 Mature pumpkins are already sweet, 709 00:41:16,390 --> 00:41:18,017 and they used another sweet element 710 00:41:19,059 --> 00:41:20,144 to even it out. 711 00:41:21,770 --> 00:41:24,732 Using sweet to fight sweet does seem to work. 712 00:41:31,071 --> 00:41:34,450 The dish I prepared today is pumpkin tarts. 713 00:41:34,533 --> 00:41:35,826 PUMPKIN TARTS 714 00:41:39,330 --> 00:41:40,664 What's this? 715 00:41:41,540 --> 00:41:42,374 Here? 716 00:41:45,628 --> 00:41:46,670 Right here? 717 00:41:46,754 --> 00:41:47,838 Should I eat it whole? 718 00:41:47,922 --> 00:41:49,131 If you'd like. 719 00:41:54,803 --> 00:41:55,846 Is this a tartlet? 720 00:41:57,473 --> 00:42:00,893 He julienned the pumpkin to make tarts 721 00:42:00,976 --> 00:42:03,854 which was similar to one of my practice dishes 722 00:42:03,938 --> 00:42:05,773 before I decided on the tangsu pumpkin. 723 00:42:05,856 --> 00:42:07,733 In fact, I liked that better. 724 00:42:07,816 --> 00:42:09,568 And he made that dish. 725 00:42:09,652 --> 00:42:11,570 That freaked me out. 726 00:42:19,119 --> 00:42:20,496 It's pumpkin… 727 00:42:21,830 --> 00:42:23,082 and mala, I think? 728 00:42:23,165 --> 00:42:25,834 I think they used mala oil. 729 00:42:25,918 --> 00:42:27,336 Yes, I think the mala oil 730 00:42:27,419 --> 00:42:29,547 -was a good choice. -Yes. 731 00:42:32,258 --> 00:42:33,259 It's hard to choose. 732 00:42:34,385 --> 00:42:36,554 -They're such different dishes. -Exactly. 733 00:42:43,727 --> 00:42:44,728 This is tough. 734 00:42:45,604 --> 00:42:47,064 It really is. 735 00:42:56,407 --> 00:42:58,492 The voting is complete. 736 00:43:00,411 --> 00:43:01,787 The result is two to zero. 737 00:43:02,663 --> 00:43:04,999 Judges, please remove your blindfolds. 738 00:43:08,127 --> 00:43:08,961 Hello. 739 00:43:11,380 --> 00:43:13,132 Mature pumpkins are already sweet. 740 00:43:13,215 --> 00:43:15,050 Were you sure about your decision? 741 00:43:15,134 --> 00:43:19,388 It's not like I poured boatloads of sugar. 742 00:43:19,471 --> 00:43:22,600 I practiced many times to find the exact amount 743 00:43:22,683 --> 00:43:26,020 that would bring out the flavor of the pumpkin. 744 00:43:27,062 --> 00:43:29,523 The first bite was so sweet that I thought, 745 00:43:30,107 --> 00:43:31,191 "Is this person out of their mind?" 746 00:43:31,775 --> 00:43:35,070 "How could they use sugar with mature pumpkin that's already sweet?" 747 00:43:35,154 --> 00:43:38,699 But as I continued eating, the sweetness brought out the flavor. 748 00:43:38,782 --> 00:43:39,992 That was intriguing. 749 00:43:40,659 --> 00:43:42,620 When I first had it, 750 00:43:42,703 --> 00:43:45,748 I knew this must be a good pumpkin if it tastes this sweet. 751 00:43:45,831 --> 00:43:50,586 But you did a lot of things to bring out the pumpkin's flavor very well. 752 00:43:51,170 --> 00:43:53,172 -I enjoyed it. -It was still sweet though. 753 00:43:53,255 --> 00:43:55,007 -Yes. -It really was sweet. 754 00:43:55,090 --> 00:43:56,133 I understand. 755 00:43:56,675 --> 00:43:58,719 -Is this from a comic book? -Yes. 756 00:43:58,802 --> 00:44:00,554 It's from volume three of Iron Wok Jan. 757 00:44:00,638 --> 00:44:02,139 It's my favorite book. 758 00:44:02,931 --> 00:44:05,559 I made the crust out of spring roll wrappers, 759 00:44:05,643 --> 00:44:09,730 then I boiled the pumpkin insides and fruit 760 00:44:09,813 --> 00:44:12,566 and used a cold water-soluble starch called Visco 761 00:44:12,650 --> 00:44:14,652 to make it viscous and make a purée. 762 00:44:14,735 --> 00:44:16,820 Isn't Visco for molecular gastronomy? 763 00:44:16,904 --> 00:44:17,988 That's correct. 764 00:44:18,072 --> 00:44:19,698 That's in comic books too? 765 00:44:20,282 --> 00:44:22,409 If you dig deep enough, yes. 766 00:44:23,285 --> 00:44:25,412 That's amazing. I'm not just saying that. 767 00:44:25,496 --> 00:44:26,997 -Thank you. -That's truly amazing. 768 00:44:27,623 --> 00:44:29,958 I can't believe you made this from reading comic books. 769 00:44:30,042 --> 00:44:31,418 -It's genius. -Thank you. 770 00:44:31,502 --> 00:44:32,336 It's admirable. 771 00:44:32,419 --> 00:44:34,838 -I'm truly impressed. -Thank you. 772 00:44:34,922 --> 00:44:38,133 -But our judging process has to be fair. -Right. 773 00:44:38,967 --> 00:44:40,344 Now, 774 00:44:40,427 --> 00:44:43,931 it's time to announce the results of the mature pumpkin battle. 775 00:44:44,556 --> 00:44:46,975 The survivor of this one-on-one face-off is… 776 00:45:00,239 --> 00:45:02,908 Team White Spoon's Hwang Jin-seon. 777 00:45:02,991 --> 00:45:03,909 Thank you. 778 00:45:04,410 --> 00:45:05,869 -It was delicious. -Great job. 779 00:45:07,204 --> 00:45:08,497 You were great. 780 00:45:08,580 --> 00:45:10,290 -Thank you. -Thank you. 781 00:45:13,335 --> 00:45:15,045 You're amazing. 782 00:45:15,587 --> 00:45:17,339 -Thank you! -Well done. 783 00:45:17,840 --> 00:45:20,426 "It was sweet but not too sweet." 784 00:45:20,509 --> 00:45:25,013 That's exactly what I wanted to hear. 785 00:45:25,097 --> 00:45:27,516 Putting in the exact amount of sugar you need 786 00:45:27,599 --> 00:45:28,892 is a technique itself. 787 00:45:29,810 --> 00:45:30,978 And he did it precisely, 788 00:45:31,061 --> 00:45:34,606 so I chose his dish after quite some thought. 789 00:45:35,232 --> 00:45:37,609 That Comic Book Chef is amazing. 790 00:45:37,693 --> 00:45:39,361 Getting here from comic books? 791 00:45:39,445 --> 00:45:40,487 -I know. -He's a genius. 792 00:45:41,488 --> 00:45:43,449 How did he make this by reading comic books? 793 00:45:46,618 --> 00:45:49,746 COMIC BOOK CHEF 794 00:45:56,378 --> 00:45:59,506 This is the battle of oxtail. 795 00:46:05,053 --> 00:46:07,306 Please taste the first dish. 796 00:46:08,515 --> 00:46:10,976 DONGPO OXTAIL 797 00:46:12,144 --> 00:46:13,520 I can smell it from here. 798 00:46:14,605 --> 00:46:17,524 Oxtail sure has a strong aroma. 799 00:46:18,442 --> 00:46:20,444 My mouth is already watering. 800 00:46:33,790 --> 00:46:35,042 This is Chinese cuisine. 801 00:46:39,379 --> 00:46:40,964 The star anise isn't overbearing. 802 00:46:41,673 --> 00:46:43,217 Wow, this is impressive. 803 00:46:43,300 --> 00:46:45,802 They used the star anise very carefully. 804 00:46:49,389 --> 00:46:51,266 I went through a lot of trials, 805 00:46:51,350 --> 00:46:54,353 and I was glad that he noticed my efforts. 806 00:46:55,270 --> 00:46:57,731 Their reactions were quite positive, 807 00:46:57,814 --> 00:47:00,150 and that made me a bit anxious. 808 00:47:04,947 --> 00:47:09,576 Oxtail itself is a health food, so I thought it'd be better if I paired it 809 00:47:09,660 --> 00:47:11,787 with Pyogo mushrooms and chestnuts. 810 00:47:11,870 --> 00:47:15,332 I also used doubanjiang to make it somewhat spicy. 811 00:47:16,875 --> 00:47:19,711 His plating was incredible. 812 00:47:20,420 --> 00:47:23,840 And it was spicy, just how Koreans usually prefer. 813 00:47:42,317 --> 00:47:47,197 I knew they wouldn't have had many dishes made with doubanjiang, 814 00:47:47,281 --> 00:47:49,199 so I was expecting good reactions. 815 00:47:54,454 --> 00:47:55,831 This is Chinese too. 816 00:47:56,415 --> 00:47:57,332 What? 817 00:47:57,416 --> 00:48:03,046 They used the same ingredient and made it into Chinese-style dishes, 818 00:48:04,590 --> 00:48:06,466 but the oxtails taste very different. 819 00:48:06,550 --> 00:48:07,843 -Yes. -Entirely different. 820 00:48:07,926 --> 00:48:10,804 Their cooking styles are very distinct. 821 00:48:11,388 --> 00:48:13,890 The sub-ingredients they used are quite different. 822 00:48:15,309 --> 00:48:16,393 It's a tough choice. 823 00:48:19,229 --> 00:48:22,107 The voting will begin now. 824 00:48:26,987 --> 00:48:28,488 Jeez, this is hard. 825 00:48:31,199 --> 00:48:32,826 The voting is complete. 826 00:48:34,995 --> 00:48:36,705 The result is two to zero. 827 00:48:45,297 --> 00:48:47,966 Judges, please remove your blindfolds. 828 00:48:51,053 --> 00:48:52,012 Hello. 829 00:48:53,055 --> 00:48:53,972 Hello. 830 00:48:54,640 --> 00:48:55,599 Hello. 831 00:48:55,682 --> 00:48:56,683 Hello. 832 00:48:58,894 --> 00:48:59,978 This is the first one. 833 00:49:01,229 --> 00:49:02,564 -And this is the second. -Yes. 834 00:49:03,398 --> 00:49:06,902 Many people don't like dongpo pork because of the star anise smell, 835 00:49:06,985 --> 00:49:08,695 but it wasn't dominant here. 836 00:49:08,779 --> 00:49:10,572 -I actually enjoyed it. -Thank you. 837 00:49:10,656 --> 00:49:13,784 There was a nice umami aroma that lingered in my mouth, 838 00:49:13,867 --> 00:49:17,579 and it went really well with the texture of the meat. 839 00:49:17,663 --> 00:49:18,497 Thank you. 840 00:49:18,580 --> 00:49:21,708 Chef Lu's steamed oxtail felt familiar 841 00:49:21,792 --> 00:49:24,378 because of the Pyogo mushrooms and chestnuts 842 00:49:24,461 --> 00:49:26,171 that go in Korean braised short ribs. 843 00:49:26,254 --> 00:49:29,841 Yes, I paired it with them because I knew they'd go well together. 844 00:49:30,467 --> 00:49:32,219 It's not greasy at all, 845 00:49:32,302 --> 00:49:37,265 and the texture and the harmony worked very well. 846 00:49:37,349 --> 00:49:39,893 They used the same ingredient and it's the same cuisine 847 00:49:40,477 --> 00:49:43,772 but they used different cooking styles and different sub-ingredients. 848 00:49:46,024 --> 00:49:50,404 It's time to announce the results of the oxtail battle. 849 00:49:51,321 --> 00:49:53,448 The survivor of this one-on-one face-off is… 850 00:49:54,616 --> 00:49:56,076 Please, Chef Lu. 851 00:50:12,968 --> 00:50:15,554 Team Black Spoon's Self-Made Chef. 852 00:50:15,637 --> 00:50:17,681 -Thank you. -Congratulations. 853 00:50:20,267 --> 00:50:22,185 -Nice. -Unbelievable. 854 00:50:22,269 --> 00:50:24,020 -Wow. -Holy shit. 855 00:50:24,104 --> 00:50:25,313 He beat Chef Lu. 856 00:50:26,398 --> 00:50:27,691 Chef Lu's gone. 857 00:50:27,774 --> 00:50:29,443 -It can't be. -Incredible. 858 00:50:29,526 --> 00:50:30,402 No way. 859 00:50:31,445 --> 00:50:32,612 Chef Lu is out? 860 00:50:35,574 --> 00:50:37,075 -Stop that. -Thank you. 861 00:50:38,827 --> 00:50:39,953 -Thank you, Chef. -Congratulations. 862 00:50:40,662 --> 00:50:42,664 The younger chefs need the chance. 863 00:50:42,748 --> 00:50:43,915 -Thank you. -Great job. 864 00:50:43,999 --> 00:50:45,333 Great work. 865 00:50:45,417 --> 00:50:46,251 Thank you. 866 00:50:47,252 --> 00:50:48,920 Could I shake your hand too? 867 00:50:49,004 --> 00:50:50,046 Thank you. 868 00:50:50,547 --> 00:50:52,883 It was so difficult to reach a decision. 869 00:50:52,966 --> 00:50:54,176 I was so shocked. 870 00:50:55,051 --> 00:50:59,598 -My goodness, this is really huge. -I'm going to tear up. 871 00:50:59,681 --> 00:51:01,016 I know, right? 872 00:51:01,099 --> 00:51:03,268 -He was good. -Definitely. 873 00:51:03,351 --> 00:51:05,479 -He did a great job. -Yeah. 874 00:51:06,688 --> 00:51:08,774 -Congratulations. -Thank you, Chef. 875 00:51:17,157 --> 00:51:21,369 That youngster won because he did better than I did. 876 00:51:21,453 --> 00:51:22,537 LU CHINGLAI 877 00:51:22,621 --> 00:51:29,211 I know we only become better as we grow and learn from our failures, 878 00:51:29,795 --> 00:51:31,379 so this was a good experience. 879 00:51:37,052 --> 00:51:39,471 Will there be more Black Spoons or White Spoons left? 880 00:51:40,347 --> 00:51:41,181 Wow. 881 00:51:41,264 --> 00:51:43,225 The Black Spoons are doing well. 882 00:51:43,308 --> 00:51:44,768 They're very competitive. 883 00:51:44,851 --> 00:51:46,394 They're ready for battle. 884 00:51:46,478 --> 00:51:49,397 The White Spoons are getting nervous. 885 00:51:49,940 --> 00:51:51,441 -I'm going to win. Sorry. -Good luck. 886 00:51:51,525 --> 00:51:52,901 OH SE-DEUK VS HIDDEN GENIUS 887 00:51:52,984 --> 00:51:55,278 I worked under Chef Oh Se-deuk briefly. 888 00:51:55,362 --> 00:51:58,281 I was the youngest and he was the chef-owner. 889 00:51:59,282 --> 00:52:01,785 But now, it's just two chefs against each other. 890 00:52:01,868 --> 00:52:03,078 And I'll beat him. 891 00:52:03,161 --> 00:52:06,206 The dish I prepared is bao buns with mala beef intestines. 892 00:52:07,040 --> 00:52:10,710 I've made a Middle Eastern-style beef intestines dish. 893 00:52:11,503 --> 00:52:14,506 The dish we thought was better 894 00:52:15,465 --> 00:52:16,424 was the first one. 895 00:52:17,008 --> 00:52:19,803 Team Black Spoon's Hidden Genius has survived. 896 00:52:23,056 --> 00:52:25,934 Wow, he really is a genius. 897 00:52:26,726 --> 00:52:29,396 The battle of bone-in pork sirloin. Please enter. 898 00:52:29,980 --> 00:52:32,357 My opponent may be the god of seasoning, 899 00:52:32,440 --> 00:52:35,902 but I'm the god of flavors, which I think is more advantageous. 900 00:52:35,986 --> 00:52:38,780 This is gochujang paella with bone-in sirloin. 901 00:52:38,864 --> 00:52:41,283 I have the upper hand in cooking. 902 00:52:41,366 --> 00:52:42,909 My dish is called 903 00:52:43,410 --> 00:52:46,705 spicy, sweet, and sour bone-in sirloin. 904 00:52:47,205 --> 00:52:50,959 The cooking of the meat and such would be the crucial factors. 905 00:52:51,042 --> 00:52:52,252 You've survived. 906 00:52:52,335 --> 00:52:53,670 SEONKYOUNG LONGEST SURVIVES 907 00:52:53,753 --> 00:52:55,297 -Well done. -Thank you. 908 00:52:55,380 --> 00:52:56,840 It's done. I'm the best. 909 00:52:59,217 --> 00:53:01,303 -Amazing! -Let's go, White Spoons! 910 00:53:04,514 --> 00:53:06,349 KIM SEUNG-MIN VS AUNTIE OMAKASE #1 911 00:53:06,433 --> 00:53:08,184 -Of course Auntie's going to win. -Definitely. 912 00:53:08,268 --> 00:53:11,021 Her dish is going to be right up Mr. Paik's alley. 913 00:53:11,104 --> 00:53:12,063 MACKEREL NOODLE SOUP 914 00:53:12,147 --> 00:53:14,399 Chef Kim Seung-min is no easy match. 915 00:53:15,400 --> 00:53:17,861 This is mackerel tomato soup. 916 00:53:18,987 --> 00:53:20,322 -It has a very clean taste. -Yes. 917 00:53:20,405 --> 00:53:21,573 It doesn't smell fishy at all. 918 00:53:22,157 --> 00:53:24,618 Team Black Spoon's Auntie Omakase has survived. 919 00:53:24,701 --> 00:53:25,535 Congratulations. 920 00:53:27,245 --> 00:53:28,079 Yes! 921 00:53:28,872 --> 00:53:29,998 Auntie Omakase! 922 00:53:30,081 --> 00:53:32,709 This is a dish that contains all my experiences with pasta. 923 00:53:32,792 --> 00:53:34,794 HUMPBACK SHRIMP CARAMELLE, NAM JEONG-SEOK 924 00:53:34,878 --> 00:53:37,130 The tomato's tanginess and sweetness go well with the shrimp. 925 00:53:37,213 --> 00:53:39,341 CELEBRITIES' CHEF, HUMPBACK SHRIMP-SEON WITH TOMATO PORRIDGE 926 00:53:39,424 --> 00:53:42,218 Team White Spoon's Nam Jeong-seok has survived. 927 00:53:44,012 --> 00:53:45,055 Thank you. 928 00:53:50,936 --> 00:53:52,562 This is the battle of Pyogo mushroom. 929 00:53:52,646 --> 00:53:53,605 CHEF SPARK VS PARK JOON-WOO 930 00:53:53,688 --> 00:53:55,148 CHEF SPARK: PYOGO GNOCCHI 931 00:53:55,231 --> 00:53:58,151 PARK JOON-WOO: DRIED PYOGO RISOTTO, SABLÉ AND CREAM 932 00:53:58,234 --> 00:54:00,445 Team Black Spoon's Chef Spark has survived. 933 00:54:01,363 --> 00:54:02,197 Great work. 934 00:54:02,280 --> 00:54:03,281 Yes! 935 00:54:06,618 --> 00:54:08,119 This is the battle of black chicken. 936 00:54:08,203 --> 00:54:09,371 BANG KI-SU VS MASTER OF SCHOOL MEALS 937 00:54:09,454 --> 00:54:11,247 BANG KI-SU: STEAMED BLACK CHICKEN SOUP 938 00:54:11,331 --> 00:54:13,875 MASTER OF SCHOOL MEALS: SPICY BRAISED BLACK CHICKEN 939 00:54:14,459 --> 00:54:16,920 Team Black Spoon's Master of School Meals has survived. 940 00:54:20,090 --> 00:54:21,049 Great work. 941 00:54:25,595 --> 00:54:27,305 Master of School Meals won? 942 00:54:27,389 --> 00:54:29,849 -Oh wow. -It's 11 to 9 now. 943 00:54:29,933 --> 00:54:31,309 We finished at 11 to 9. 944 00:54:42,028 --> 00:54:44,072 There were a lot of close calls. 945 00:54:44,155 --> 00:54:45,865 They all left a significant impression. 946 00:54:45,949 --> 00:54:48,410 We can make a decision here 947 00:54:48,493 --> 00:54:50,704 -because we have a super pass. -A "super pass"? 948 00:54:50,787 --> 00:54:51,621 SUPER PASS 949 00:54:51,705 --> 00:54:54,124 EACH JUDGE CAN SAVE ONE CONTESTANT FROM ELIMINATION FROM THE 2ND ROUND 950 00:54:54,207 --> 00:54:57,043 All of them were great in terms of talent, 951 00:54:57,127 --> 00:55:00,130 -but this person was particularly close. -Right. 952 00:55:00,213 --> 00:55:01,464 I choose… 953 00:55:04,050 --> 00:55:06,594 I'll choose someone who really shocked me. 954 00:55:07,178 --> 00:55:08,346 This one. 955 00:55:08,430 --> 00:55:10,849 Of course, yes. They were amazing. 956 00:55:12,017 --> 00:55:13,476 Final decision, then? 957 00:55:15,061 --> 00:55:18,481 There are two additional survivors. 958 00:55:28,950 --> 00:55:32,203 The first survivor is… 959 00:55:34,039 --> 00:55:35,415 Team Black Spoon's… 960 00:55:35,498 --> 00:55:36,708 Team Black Spoon? 961 00:55:36,791 --> 00:55:38,043 -Who? -Someone among us? 962 00:55:40,879 --> 00:55:42,589 …Goddess of Chinese Cuisine. 963 00:55:45,508 --> 00:55:47,844 -I choose the Goddess of Chinese Cuisine. -She's your pick? 964 00:55:47,927 --> 00:55:49,763 -Yes, because… -Nice. 965 00:55:49,846 --> 00:55:53,141 I want to see her go against Chef Jung Ji-sun again. 966 00:55:53,224 --> 00:55:55,894 -They were very neck and neck. -Right. 967 00:55:57,187 --> 00:55:58,897 -Congratulations. -Thank you. 968 00:55:59,981 --> 00:56:01,232 Good for you! 969 00:56:02,317 --> 00:56:05,862 They say what doesn't kill you makes you stronger. 970 00:56:05,945 --> 00:56:08,740 I'll put in everything I've got. 971 00:56:09,491 --> 00:56:10,784 I guess I'm back. 972 00:56:11,576 --> 00:56:12,827 I'm freaking jealous. 973 00:56:13,828 --> 00:56:19,209 It's time to announce the very last survivor. 974 00:56:19,793 --> 00:56:20,835 The last 975 00:56:22,962 --> 00:56:24,172 survivor is… 976 00:56:27,217 --> 00:56:29,511 Team Black Spoon's Comic Book Chef. 977 00:56:40,271 --> 00:56:41,773 I have to compete with him again? 978 00:56:43,983 --> 00:56:48,947 Learning something through comic books may seem laughable to some, 979 00:56:49,697 --> 00:56:54,494 but being able to cook at that level shows he's seriously talented. 980 00:56:54,577 --> 00:56:58,123 I'm thrilled to see what he'll cook next. 981 00:56:58,206 --> 00:57:00,708 It was the biggest surprise of the year for me. 982 00:57:01,209 --> 00:57:02,794 I'm not losing next time. 983 00:57:03,586 --> 00:57:10,385 1:1 BLACK SPOON VERSUS WHITE SPOON FACE-OFF, 22 SURVIVORS 984 00:57:26,568 --> 00:57:27,402 What's this? 985 00:57:28,987 --> 00:57:30,321 Why are there shipping containers? 986 00:57:33,032 --> 00:57:34,033 What's that? 987 00:57:34,117 --> 00:57:35,785 -Why are the cooking stations so close? -It's so spacious. 988 00:57:35,869 --> 00:57:36,828 What's this? 989 00:57:37,328 --> 00:57:39,164 The cooking stations are right by each other. 990 00:57:39,914 --> 00:57:43,251 Survivors of the second round, one-on-one face-off. 991 00:57:43,751 --> 00:57:45,545 11 Black Spoons 992 00:57:45,628 --> 00:57:48,506 and 11 White Spoons, 993 00:57:49,299 --> 00:57:52,135 welcome to the third round of the Culinary Class Wars. 994 00:57:52,218 --> 00:57:53,261 I'm excited. 995 00:57:53,344 --> 00:57:55,305 -This round -I'm nervous. 996 00:57:55,972 --> 00:57:58,183 is the Black and White Spoons' Team Battle. 997 00:58:03,897 --> 00:58:05,190 Team challenge. 998 00:58:05,273 --> 00:58:07,817 Great, I wanted to do a team battle. 999 00:58:07,901 --> 00:58:09,986 -Oh man. -This is nice! 1000 00:58:11,154 --> 00:58:12,405 This is nice. 1001 00:58:12,489 --> 00:58:13,364 Are you sure it is? 1002 00:58:14,032 --> 00:58:17,368 This team is full of very talented, well-known chefs, 1003 00:58:17,452 --> 00:58:18,912 so I'm rather scared. 1004 00:58:18,995 --> 00:58:20,747 I don't want to cook in a team. 1005 00:58:22,415 --> 00:58:23,249 This is great. 1006 00:58:24,626 --> 00:58:27,795 -This is nice! -I'm a very individual person. 1007 00:58:27,879 --> 00:58:31,090 I like cooking by myself, for myself. 1008 00:58:31,174 --> 00:58:33,259 A team challenge is very difficult. 1009 00:58:34,219 --> 00:58:36,346 -Come on. -Since we're a team now, 1010 00:58:36,429 --> 00:58:38,056 let's all drop the formalities. 1011 00:58:38,139 --> 00:58:39,516 -Sure. -All right. 1012 00:58:39,599 --> 00:58:41,142 -Let's do that. -Let's drop the formalities. 1013 00:58:41,226 --> 00:58:42,685 CHEF SPARK OLDEST OF THE MALE BLACK SPOONS 1014 00:58:42,769 --> 00:58:46,356 We'll have better teamwork because the White Spoons are way up there. 1015 00:58:47,482 --> 00:58:50,527 They'll all have strong opinions. 1016 00:58:50,610 --> 00:58:52,237 The Black Spoons will win. 1017 00:58:52,320 --> 00:58:56,699 There are two rooms in front of you. 1018 00:58:59,369 --> 00:59:00,870 -What's this now? -I see. 1019 00:59:01,371 --> 00:59:05,959 It's time to reveal the Black and White Spoon Team Battle's 1020 00:59:07,252 --> 00:59:10,004 Room of Ingredients. 1021 00:59:14,050 --> 00:59:14,926 Seriously? 1022 01:01:23,930 --> 01:01:28,935 Subtitle translation by: Yenny Kang