1 00:00:07,966 --> 00:00:11,344 We will now announce the outcome of the jang trio duel. 2 00:00:13,013 --> 00:00:14,806 The score is one to one. 3 00:00:16,641 --> 00:00:19,269 Contestants, please exit the room briefly. 4 00:00:19,352 --> 00:00:20,979 I'd love to know Chef's intentions. 5 00:00:21,062 --> 00:00:23,565 I was completely stumped by what they were going for. 6 00:00:23,648 --> 00:00:26,818 I loved it while I was tasting it. How could they do this with ganjang? 7 00:00:26,901 --> 00:00:29,195 -You barely taste the ganjang. -That's what I loved. 8 00:00:29,279 --> 00:00:31,448 -But if it doesn't taste of ganjang-- -You can taste it. 9 00:00:31,531 --> 00:00:34,242 He just managed to prevent it from stealing the spotlight. 10 00:00:34,325 --> 00:00:36,911 Please let the person arguing in my favor have the louder voice. 11 00:00:37,704 --> 00:00:38,580 The survivor 12 00:00:39,789 --> 00:00:42,667 of the jang trio duel is… 13 00:00:49,716 --> 00:00:50,842 …Chef Choi Hyun-seok. 14 00:00:51,509 --> 00:00:54,304 Thank you for your hard work. Congratulations. 15 00:00:57,640 --> 00:01:00,226 The White Spoon Choi Hyun-seok has survived. 16 00:01:00,310 --> 00:01:01,603 Oh! 17 00:01:01,686 --> 00:01:03,730 He did it. 18 00:01:04,272 --> 00:01:05,482 Very nice. 19 00:01:05,565 --> 00:01:08,485 Wow, the White Spoons have a high win rate. 20 00:01:08,568 --> 00:01:11,237 There's a reason they're the White Spoons. 21 00:01:11,821 --> 00:01:13,615 They are up there for a reason. 22 00:01:13,698 --> 00:01:16,159 I believe that this is my purpose. 23 00:01:16,242 --> 00:01:18,453 Inventing unique dishes that others wouldn't. 24 00:01:19,287 --> 00:01:22,207 I'll be sure to put on a good show for the next round, too, 25 00:01:22,290 --> 00:01:26,294 with another one-of-a-kind dish… that only I can make. 26 00:01:26,377 --> 00:01:30,256 Setting preferences aside, one thing we need to judge the dishes on 27 00:01:30,840 --> 00:01:32,425 is whether the dish is complete. 28 00:01:32,509 --> 00:01:34,761 -I had to spit out number two. -Number two. 29 00:01:37,430 --> 00:01:39,099 I'll be seeing this later. 30 00:01:41,684 --> 00:01:43,603 -Something was off. Yeah. -Was it too tough? 31 00:01:43,686 --> 00:01:46,564 -It was the fascia. -The fascia? There wasn't any on mine. 32 00:01:46,648 --> 00:01:49,109 If I have to spit it out, they messed up. 33 00:01:49,192 --> 00:01:51,778 I believe we should go with this one if you had to spit it out. 34 00:01:51,861 --> 00:01:53,863 There was a little bit of fascia left. 35 00:01:53,947 --> 00:01:55,615 It's a tiny detail, but it matters. 36 00:01:55,698 --> 00:01:59,369 If I went to a restaurant with someone and they had to spit out food, 37 00:01:59,452 --> 00:02:02,372 I feel like I would file a complaint as well, and go, "Excuse me." 38 00:02:02,455 --> 00:02:04,499 If the contestant prepared a fine dining dish, 39 00:02:04,582 --> 00:02:07,377 but failed to meet the standards expected of a fine dining dish, 40 00:02:07,460 --> 00:02:09,170 then it should be considered a failure. 41 00:02:09,254 --> 00:02:11,256 So I just leave it here? 42 00:02:12,924 --> 00:02:17,387 Sure, I'm disappointed, but I got a chance to go up against an amazing chef, 43 00:02:17,470 --> 00:02:21,724 and both judges seemed to enjoy my dish, so I'm satisfied. 44 00:02:21,808 --> 00:02:24,894 I just lacked experience compared to Chef Choi Hyun-seok. 45 00:02:24,978 --> 00:02:28,481 We will be proceeding with the next selection. 46 00:02:28,565 --> 00:02:31,693 I went with a honey badger theme for my haircut. 47 00:02:32,610 --> 00:02:37,198 And the thing about honey badgers is that they're not afraid of anything. 48 00:02:37,282 --> 00:02:39,325 Not lions, tigers, nothing. 49 00:02:39,409 --> 00:02:44,205 There may be a lot of skilled chefs here, but I'm not gonna let it get to me. 50 00:02:44,289 --> 00:02:46,958 The second it's Chef Oh's turn, I'm walking up there. 51 00:02:47,041 --> 00:02:50,253 Black Spoons who wish to go up against White Spoon Oh Se-deuk, 52 00:02:50,336 --> 00:02:51,629 please step forward. 53 00:02:52,338 --> 00:02:53,256 Hidden Genius. 54 00:02:57,051 --> 00:03:00,513 Black Spoons who wish to go up against White Spoon Park Joon-woo, 55 00:03:00,597 --> 00:03:01,890 please step forward. 56 00:03:01,973 --> 00:03:03,850 Ooh! Oh! 57 00:03:03,933 --> 00:03:06,936 I'll be going with Chef Spark. 58 00:03:07,937 --> 00:03:10,440 -Poor Cooking Maniac… -His second fail. 59 00:03:10,523 --> 00:03:12,066 Please step forward. 60 00:03:15,486 --> 00:03:17,405 -Was he third on your list? -Again? 61 00:03:17,488 --> 00:03:20,283 Celebrities' Chef, let's do a veggie dish showdown. 62 00:03:20,366 --> 00:03:22,452 Poor guy. That sucks. 63 00:03:22,535 --> 00:03:23,953 I feel so bad for Maniac. 64 00:03:24,454 --> 00:03:26,414 I'm starting to think they might not like me. 65 00:03:26,497 --> 00:03:28,166 It's not like that. They're avoiding you. 66 00:03:28,249 --> 00:03:29,876 It felt like I was a kid again. 67 00:03:29,959 --> 00:03:32,295 Wanting to play in the game, but never getting picked. 68 00:03:32,378 --> 00:03:33,379 You know? 69 00:03:34,172 --> 00:03:36,174 I'll go up again once it's Chef Joseph. 70 00:03:36,257 --> 00:03:40,094 White Spoon Joseph, please step up to the center. 71 00:03:40,178 --> 00:03:42,722 -Finally! -It's Evett's chef. 72 00:03:42,805 --> 00:03:43,973 Michelin star Joseph. 73 00:03:44,057 --> 00:03:47,060 Black Spoons who wish to go up against White Spoon Joseph, 74 00:03:47,143 --> 00:03:48,519 please step forward. 75 00:03:48,603 --> 00:03:50,021 Ah! 76 00:03:50,104 --> 00:03:52,941 Oh look, he's stepped forward again, Nam-no. 77 00:03:53,024 --> 00:03:55,693 I've got a very good reason. For sure this time. 78 00:03:55,777 --> 00:03:58,446 This is a once in a lifetime opportunity 79 00:03:58,529 --> 00:04:01,616 to have a culinary showdown with a one-Michelin-star chef. 80 00:04:03,576 --> 00:04:07,580 I own a fine dining restaurant named Evett in Apgujeong. 81 00:04:08,289 --> 00:04:11,960 2020-2024 MICHELIN ONE-STAR RESTAURANT 2021 MICHELIN SEOUL YOUNG CHEF AWARD 82 00:04:12,710 --> 00:04:14,587 I only use Korean ingredients, 83 00:04:15,296 --> 00:04:17,465 and have been showing off some creative dishes. 84 00:04:17,548 --> 00:04:19,550 SPRING GREENS RAW FISH SOUP 85 00:04:19,634 --> 00:04:23,263 I've won a number of cooking awards and I run a Michelin star restaurant, 86 00:04:23,346 --> 00:04:27,100 so my top priority will be coming up with a creative dish. 87 00:04:27,183 --> 00:04:29,936 I'll be taking that Michelin star from you today. 88 00:04:30,019 --> 00:04:31,729 I'm the head chef at a restaurant… 89 00:04:31,813 --> 00:04:32,855 DEEPIN 10 YEARS' EXPERIENCE 90 00:04:32,939 --> 00:04:36,317 …but I have less to lose, so I won't back away from a challenge. 91 00:04:36,401 --> 00:04:38,569 Please open the fridge. 92 00:04:39,195 --> 00:04:40,071 Oo-ooh! 93 00:04:40,154 --> 00:04:43,366 The two of you will be facing off using conger eels. 94 00:04:45,660 --> 00:04:48,705 -Eh! -I was really relieved. 95 00:04:48,788 --> 00:04:50,790 It was a familiar ingredient for me. 96 00:04:51,624 --> 00:04:53,835 I started out as a Japanese cuisine chef, 97 00:04:54,460 --> 00:04:55,837 so I liked my chances. 98 00:04:55,920 --> 00:04:57,797 Whoo! White Spoons! 99 00:04:57,880 --> 00:04:58,923 White Spoons! 100 00:04:59,007 --> 00:05:00,174 White Spoons! 101 00:05:00,258 --> 00:05:01,301 I've got this. 102 00:05:01,384 --> 00:05:03,052 I do have seniority. 103 00:05:13,938 --> 00:05:16,107 Oh, he's steaming the eel whole. 104 00:05:17,066 --> 00:05:18,818 By steaming then putting it in ice, 105 00:05:18,901 --> 00:05:21,321 you can remove the layer of slime on the surface. 106 00:05:21,988 --> 00:05:25,283 It's time he showed us all how it's done. How to properly cook an eel. 107 00:05:25,366 --> 00:05:26,409 The eel…. 108 00:05:28,244 --> 00:05:31,122 …is a very fickle fish to work with when you cook it. 109 00:05:36,919 --> 00:05:38,588 There's this technique, 110 00:05:38,671 --> 00:05:39,630 Honekiri. 111 00:05:39,714 --> 00:05:43,426 You've got to sever all the bones, so that not a single sharp bone is left. 112 00:05:43,509 --> 00:05:46,179 You have to make at least 25 individual cuts 113 00:05:46,262 --> 00:05:47,889 on each piece of the eel. 114 00:05:47,972 --> 00:05:49,474 It's a technique I picked up 115 00:05:49,557 --> 00:05:51,809 when I was learning about Japanese cuisine, 116 00:05:51,893 --> 00:05:53,936 and it's a very time-consuming process. 117 00:05:57,023 --> 00:05:58,733 What's Chef Joseph up to? 118 00:05:58,816 --> 00:06:00,193 He's removing the bones. 119 00:06:00,276 --> 00:06:01,694 From the eel? 120 00:06:01,778 --> 00:06:03,905 Yeah, it looks like he's deboning the eel. 121 00:06:03,988 --> 00:06:06,449 It'll take forever to remove every single bone. 122 00:06:06,532 --> 00:06:09,577 He's a fine dining Michelin-one-star chef. I wonder how he'll handle this. 123 00:06:09,660 --> 00:06:11,287 Nam-no's got a big match on his hands. 124 00:06:13,414 --> 00:06:14,874 A chance to beat a star. 125 00:06:14,957 --> 00:06:17,210 He's gotta take down that star for himself. 126 00:06:18,961 --> 00:06:21,881 Chef Kim Do-yun and Joseph are the only Michelin ones left. 127 00:06:22,799 --> 00:06:24,258 -You're right. -Right? 128 00:06:24,342 --> 00:06:26,469 Chef Do-yun's got so much swag. Just wow. 129 00:06:26,552 --> 00:06:28,346 Chef Kim Do-yun's just so cool. 130 00:06:29,889 --> 00:06:32,517 CHEF-OWNER, YUN SEOUL MICHELIN 1-STAR RESTAURANT 131 00:06:34,435 --> 00:06:35,478 I wore headphones. 132 00:06:35,561 --> 00:06:37,563 I wanted to imagine I was cooking for someone I love. 133 00:06:37,647 --> 00:06:39,774 I wanted… 134 00:06:39,857 --> 00:06:42,485 …to add a splash of love into my dish. 135 00:06:43,694 --> 00:06:46,239 I've got some songs by Zia, some by Yangpa. 136 00:06:46,322 --> 00:06:48,116 I was listening to a lot of music. 137 00:06:48,950 --> 00:06:52,286 I'll bet Kim Do-yun's restaurant's got similar vibes. 138 00:06:52,370 --> 00:06:54,956 -Calm and composed, just like him. -Yeah. 139 00:06:56,958 --> 00:07:00,378 2022-2024 MICHELIN ONE-STAR RESTAURANT 140 00:07:00,461 --> 00:07:01,921 Among all the chefs here, 141 00:07:02,004 --> 00:07:04,632 I probably have the most dried and preserved ingredients 142 00:07:04,715 --> 00:07:06,092 that I prepared by hand. 143 00:07:06,717 --> 00:07:09,846 I've got dried everything, from the sky, the ocean, and land. 144 00:07:10,346 --> 00:07:11,889 There's duck esophagi, 145 00:07:12,557 --> 00:07:14,225 fish heads, lips, etcetera, 146 00:07:14,308 --> 00:07:18,396 all categorized and dried separately, to be used for stock or broth. 147 00:07:20,815 --> 00:07:23,568 I can make excellent dishes with no spices. 148 00:07:23,651 --> 00:07:24,735 SIDE DISH CHEF VS KIM DO-YUN 149 00:07:24,819 --> 00:07:26,654 The two of you will be facing off 150 00:07:26,737 --> 00:07:28,448 using semi-dried rockfish. 151 00:07:28,531 --> 00:07:30,575 Whoa, jackpot. 152 00:07:30,658 --> 00:07:31,492 Mm. 153 00:07:31,576 --> 00:07:32,827 It's fate. 154 00:07:33,953 --> 00:07:35,746 I'm going to cook it to perfection. 155 00:07:38,916 --> 00:07:41,627 I wanted to face off against chef Kim Do-yun, 156 00:07:41,711 --> 00:07:44,172 who earned a Michelin star for Korean cuisine. 157 00:07:46,799 --> 00:07:51,053 I feel like Chef Kim Do-yun is just gonna breeze through this match. 158 00:07:55,016 --> 00:07:57,560 Please fucking work. Come on! 159 00:07:57,643 --> 00:07:59,020 For fuck's sake. 160 00:07:59,103 --> 00:08:01,564 I was really feeling the pressure in that kitchen. 161 00:08:02,064 --> 00:08:02,940 You good? 162 00:08:04,817 --> 00:08:07,737 I really wanted to beat a one-Michelin-star chef. 163 00:08:07,820 --> 00:08:11,115 I prayed that the heavens might give me this one. 164 00:08:11,199 --> 00:08:12,783 Let me win, just once. 165 00:08:12,867 --> 00:08:15,453 The dish is one of my specialties. 166 00:08:15,536 --> 00:08:17,663 I'm making a Japanese-French dish. 167 00:08:17,747 --> 00:08:20,875 What I mean is, it's a French dish with Japanese influence. 168 00:08:21,375 --> 00:08:24,795 A fusion dish. French-style steamed eggs with eel. 169 00:08:24,879 --> 00:08:28,799 I basted the main ingredient, the eel, in a delicious sauce called tsume, 170 00:08:28,883 --> 00:08:30,760 which is made using soy sauce. 171 00:08:30,843 --> 00:08:32,929 I then grilled the eel to perfection. 172 00:08:33,012 --> 00:08:37,016 As for the steamed eggs, I used a sauce called sabayon to shape them. 173 00:08:37,099 --> 00:08:40,853 Sabayon is commonly used to accompany vegetables in brunch menus. 174 00:08:41,437 --> 00:08:44,065 After that, I'll add the eggs to a white wine base, 175 00:08:44,148 --> 00:08:45,983 and then heat it all up by double-boiling. 176 00:08:46,067 --> 00:08:47,610 COOKING WITH A HEAT-ADJUSTABLE BLENDER 177 00:08:52,657 --> 00:08:53,824 CONGER EEL 178 00:08:53,908 --> 00:08:55,618 Then I'll be adding nitrogen gas, 179 00:08:55,701 --> 00:08:58,287 topping off the dish with a soft layer of foam, 180 00:08:58,371 --> 00:09:01,791 resulting in a foamy sauce that really spreads all over your mouth. 181 00:09:02,750 --> 00:09:04,210 -Ooh! -Oh. 182 00:09:04,919 --> 00:09:07,672 The air over here stings! Is he burning wood? 183 00:09:07,755 --> 00:09:08,839 He's fanning the flames! 184 00:09:10,758 --> 00:09:11,884 Sorry about that. 185 00:09:15,221 --> 00:09:18,140 The name of my dish is mild conger eel. 186 00:09:18,724 --> 00:09:21,435 First I'll boil the eel in medicinal rice wine 187 00:09:21,519 --> 00:09:23,271 at 45 degrees Celsius… 188 00:09:24,063 --> 00:09:25,398 KOREAN BLACKBERRY WINE 189 00:09:25,481 --> 00:09:27,900 …brushing a Korean blackberry glaze on it, 190 00:09:28,526 --> 00:09:31,153 then roasting it on some apple tree charcoal. 191 00:09:36,325 --> 00:09:38,828 Oh, he's smoking it. 192 00:09:38,911 --> 00:09:40,830 -Clever. -Looks delicious. 193 00:09:42,665 --> 00:09:45,376 I've been exclusively using Korean ingredients 194 00:09:45,459 --> 00:09:47,378 for five years to come up with dishes 195 00:09:47,461 --> 00:09:50,131 that have a creative twist from a foreigner's perspective. 196 00:09:51,257 --> 00:09:54,927 What Joseph's doing is cool. Guess that's fine dining for you. 197 00:09:55,970 --> 00:10:00,349 I'm expecting them to say that it's got a clean and mild taste. 198 00:10:01,934 --> 00:10:05,354 Let us proceed with the tasting of dish number one. 199 00:10:05,980 --> 00:10:07,940 I've prepared some conger eel 200 00:10:08,024 --> 00:10:10,651 with Korean blackberry and perilla leaf sauce. 201 00:10:17,617 --> 00:10:21,245 I could tell that Chef Joseph wasn't pulling any punches. 202 00:10:37,261 --> 00:10:38,262 That's cohesive. 203 00:10:38,346 --> 00:10:40,473 Mm. Mm. 204 00:10:41,474 --> 00:10:42,558 Is there any more? 205 00:10:43,726 --> 00:10:45,394 -No. -Never mind, then 206 00:10:47,980 --> 00:10:50,650 Next, you will be tasting dish number two. 207 00:10:53,903 --> 00:10:56,072 I felt like I was suffocating in there. 208 00:10:56,155 --> 00:10:58,949 It got so bad that even my breathing sounded too loud. 209 00:11:08,209 --> 00:11:11,212 It may look like a simple steamed egg dish, 210 00:11:11,295 --> 00:11:12,713 but I wanted them to realize 211 00:11:12,797 --> 00:11:15,508 that amazing things lay in store for them inside 212 00:11:15,591 --> 00:11:16,759 once they dug in. 213 00:11:33,067 --> 00:11:34,652 What's that nutty smell? 214 00:11:35,861 --> 00:11:37,029 Smells like cookies. 215 00:11:37,113 --> 00:11:38,322 Hmm. 216 00:11:38,406 --> 00:11:39,657 -Ready? -Yeah. 217 00:11:41,951 --> 00:11:42,952 Hmm? 218 00:11:49,417 --> 00:11:51,085 I was desperate. 219 00:11:51,168 --> 00:11:53,254 I really wanted them to think it was delicious. 220 00:11:53,337 --> 00:11:54,880 I wanted them to enjoy it. 221 00:12:04,890 --> 00:12:08,310 It's got a soft, creamy texture to it. 222 00:12:09,562 --> 00:12:11,605 This sauce tastes familiar. 223 00:12:12,648 --> 00:12:13,941 It's a western sauce. 224 00:12:14,608 --> 00:12:17,945 The one that goes with eggs. The one you use to make mousse. 225 00:12:18,028 --> 00:12:19,780 Right. 226 00:12:19,864 --> 00:12:21,323 -Sabayon? -Sabayon. 227 00:12:21,407 --> 00:12:22,867 It's like sabayon. 228 00:12:22,950 --> 00:12:24,493 I got chills in that moment. 229 00:12:24,577 --> 00:12:27,329 I wasn't sure whether my strategy had paid off as intended, 230 00:12:27,413 --> 00:12:30,124 or if they just knew because they'd tasted it too many times. 231 00:12:34,128 --> 00:12:36,172 The voting has concluded. 232 00:12:39,842 --> 00:12:41,594 Ah! 233 00:12:42,470 --> 00:12:43,596 Hmm… 234 00:12:45,306 --> 00:12:48,309 When people think of Korean food, 235 00:12:48,392 --> 00:12:50,227 they usually think of how spicy 236 00:12:50,311 --> 00:12:52,188 and red it is, and so on. 237 00:12:52,688 --> 00:12:54,648 With that in mind, for this dish, 238 00:12:54,732 --> 00:12:59,487 I wanted to show off something a bit more mild, clean, and delicate. 239 00:12:59,570 --> 00:13:01,197 As a chef with your background 240 00:13:01,280 --> 00:13:04,033 who really pushes the boundaries of Korean ingredients, 241 00:13:04,909 --> 00:13:07,828 you've offered us a fresh new take on Korean cuisine 242 00:13:07,912 --> 00:13:11,081 that Korean chefs can't conceive of or create. 243 00:13:11,165 --> 00:13:13,542 -Thank you for the delicious meal. -Thank you. 244 00:13:13,626 --> 00:13:15,920 This is a dish I've never seen before, 245 00:13:16,003 --> 00:13:17,588 but it tasted so familiar. 246 00:13:18,214 --> 00:13:20,090 You were right about the sabayon earlier. 247 00:13:20,174 --> 00:13:22,134 -I was? -Yes, that's the sauce. 248 00:13:22,218 --> 00:13:24,303 I was going for steamed eggs with conger eel for this. 249 00:13:24,386 --> 00:13:26,931 So that's why! That's why it felt so familiar. 250 00:13:27,014 --> 00:13:30,184 You've got your own distinct style, which is great, 251 00:13:30,267 --> 00:13:33,062 and you don't ever stray away from your signature path. 252 00:13:33,145 --> 00:13:34,730 I could taste that in your cooking. 253 00:13:34,814 --> 00:13:37,900 Now then, we will be announcing the outcome of the match. 254 00:13:37,983 --> 00:13:40,152 -Nice one, brother. -Thank you, bro. 255 00:13:42,112 --> 00:13:44,406 The survivor of this one-on-one duel, 256 00:13:45,491 --> 00:13:47,368 receiving both votes… 257 00:13:50,120 --> 00:13:53,040 The Black Spoon Cooking Maniac has survived. 258 00:13:53,791 --> 00:13:55,751 -Thank you. -I'm sorry, man. 259 00:13:55,835 --> 00:13:58,420 -Thank you. -Don't feel bad. No need to apologize 260 00:13:58,504 --> 00:14:00,422 -Thank you. -Nice one, brother. 261 00:14:03,175 --> 00:14:06,178 The Black Spoon Cooking Maniac has survived. 262 00:14:06,262 --> 00:14:09,139 That's insane. He's a natural. 263 00:14:09,223 --> 00:14:11,100 I think Cooking Maniac 264 00:14:11,183 --> 00:14:15,271 just had a much better grasp of how to use the eel properly. 265 00:14:15,354 --> 00:14:17,106 The moment I tasted it, 266 00:14:18,649 --> 00:14:19,567 I knew it was him. 267 00:14:20,776 --> 00:14:23,362 They appreciated my dish for what it was. 268 00:14:24,864 --> 00:14:25,781 And that… 269 00:14:27,575 --> 00:14:28,742 felt amazing. 270 00:14:29,243 --> 00:14:32,288 I'm getting choked up right now, but that felt great. 271 00:14:32,371 --> 00:14:34,999 I'm so glad that they were pleased with my dish. 272 00:14:35,833 --> 00:14:38,002 -You gotta win this, man. -Okay. 273 00:14:38,919 --> 00:14:40,462 I'll treat you to a nice meal. 274 00:14:41,964 --> 00:14:44,675 When it comes to cooking Korean cuisine, 275 00:14:44,758 --> 00:14:46,385 I still have a lot to learn, 276 00:14:46,468 --> 00:14:51,015 which is why I'll need to keep striving for perfection going forward. 277 00:14:51,599 --> 00:14:54,435 -He's a maniac, all right. -Maniac brought down a one-star. 278 00:14:54,518 --> 00:14:55,686 I knew a maniac could do it! 279 00:14:55,769 --> 00:14:59,607 I did not expect Joseph to get eliminated. Man, this show is just full of surprises. 280 00:14:59,690 --> 00:15:01,734 I wanna know what Chef Kim Do-yun's up to. 281 00:15:02,359 --> 00:15:04,987 I found that rockfish doesn't taste all that great 282 00:15:05,070 --> 00:15:06,864 when you boil it or deep-fry it. 283 00:15:11,660 --> 00:15:13,287 So I steamed it. 284 00:15:13,370 --> 00:15:16,790 I steamed it just the right amount so that it was just barely cooked. 285 00:15:18,417 --> 00:15:20,461 It may be the simplest solution, 286 00:15:20,544 --> 00:15:21,545 but this way, 287 00:15:21,629 --> 00:15:25,257 I didn't end up with dry, fishy-smelling pieces. 288 00:15:26,884 --> 00:15:30,596 I decided to pan-sear the semi-dried rockfish. 289 00:15:31,430 --> 00:15:34,141 And along with that, I decided to prepare a 290 00:15:35,100 --> 00:15:37,311 semi-dried rockfish soup with rice. 291 00:15:40,064 --> 00:15:42,524 They may think that the meat is too hard or too tough, 292 00:15:42,608 --> 00:15:46,153 but that's just the signature charm of a semi-dried fish ingredient. 293 00:15:46,236 --> 00:15:48,238 The key is making the dry rockfish meat 294 00:15:48,322 --> 00:15:49,907 as moist as possible. 295 00:15:51,659 --> 00:15:54,411 The survivor of this one-on-one duel… 296 00:15:56,372 --> 00:15:58,457 …has won two to zero. 297 00:15:58,540 --> 00:16:00,125 -C'mon, please! -Black Spoon. 298 00:16:01,335 --> 00:16:04,088 The Black Spoon Side Dish Chef has survived. 299 00:16:08,092 --> 00:16:10,761 The Black Spoon Side Dish Chef has survived. 300 00:16:10,844 --> 00:16:11,887 All right! 301 00:16:14,807 --> 00:16:17,518 Oh no! Chef Do-yun, the quiet one. 302 00:16:18,185 --> 00:16:20,020 No way. 303 00:16:20,104 --> 00:16:22,815 Wow, that's just… My goodness. 304 00:16:22,898 --> 00:16:25,150 I really wasn't expecting that at all. 305 00:16:28,487 --> 00:16:30,990 You put the semi-dried rockfish to better use 306 00:16:31,073 --> 00:16:32,825 by going with a soup and rice dish. 307 00:16:33,534 --> 00:16:35,452 I'm sure it helped with the stock as well. 308 00:16:35,536 --> 00:16:38,455 I think you did a better job of showing me 309 00:16:38,539 --> 00:16:41,250 what you wanted me to feel about this ingredient. 310 00:16:41,333 --> 00:16:42,459 Thank you very much. 311 00:16:43,127 --> 00:16:46,505 Wow, I'm shocked! I can't believe this. This is insane. 312 00:16:48,132 --> 00:16:51,301 I feel like this might have come as a shock to Chef Kim Do-yun. 313 00:16:51,385 --> 00:16:53,178 -Right? -He lost two-zero. 314 00:16:55,597 --> 00:16:57,725 KIM DO-YUN 315 00:16:57,808 --> 00:16:59,226 That other fellow… 316 00:17:00,602 --> 00:17:04,023 he managed to come up with just the right dish for the occasion. 317 00:17:04,606 --> 00:17:06,150 It is what it is, you know? 318 00:17:06,233 --> 00:17:09,361 All of the Michelin chefs are dropping like flies. 319 00:17:09,445 --> 00:17:11,947 That's a mighty haul right there. A big catch indeed. 320 00:17:12,031 --> 00:17:13,115 Yeah, big catch. 321 00:17:13,198 --> 00:17:16,243 -Wow, he beat a one-star. -He's taken a star out of the equation. 322 00:17:16,326 --> 00:17:18,120 With that, all the stars are gone. 323 00:17:18,203 --> 00:17:20,914 No, Chef Fabri's been a Michelin-star chef for 15 years. 324 00:17:20,998 --> 00:17:24,293 Italy, I forgot. He's got a one-star restaurant in Italy. 325 00:17:24,376 --> 00:17:26,211 But now that I think of it, he's a local legend. 326 00:17:26,295 --> 00:17:27,755 He's an authentic Italian chef. 327 00:17:27,838 --> 00:17:30,841 ♪ Oh, cha-cha-cha ♪ 328 00:17:31,508 --> 00:17:34,720 ♪ Cha, cha-cha, cha-cha-cha ♪ 329 00:17:34,803 --> 00:17:36,513 A game. A game. 330 00:17:36,597 --> 00:17:37,765 I'm tense, so tense. 331 00:17:37,848 --> 00:17:39,391 Oof, ey. 332 00:17:39,475 --> 00:17:40,726 Wow. 333 00:17:40,809 --> 00:17:42,352 Buongiorno, everyone! 334 00:17:43,062 --> 00:17:45,773 My name is Fabrizio Ferrari. I'm a chef. 335 00:17:46,482 --> 00:17:48,776 I specialize in Italian cuisine. 336 00:17:48,859 --> 00:17:52,905 I own a restaurant called Al Porticciolo 84 in Italy, 337 00:17:52,988 --> 00:17:56,867 and I've won a Michelin star for 15 years straight. 338 00:17:56,950 --> 00:17:57,910 FROM 2005-2020 339 00:17:57,993 --> 00:18:01,997 Korean cuisine is somewhat of a challenge I'm undertaking. 340 00:18:02,081 --> 00:18:05,876 I want to study it as much as possible, and I'm willing to learn. 341 00:18:05,959 --> 00:18:08,504 If we win this, that means we've beaten all the stars. 342 00:18:08,587 --> 00:18:09,421 Hmm. 343 00:18:09,505 --> 00:18:11,757 Focus, focus! 344 00:18:12,424 --> 00:18:14,176 -Just take it slow. -Focus. 345 00:18:15,302 --> 00:18:17,221 I set my sights on taking down Fabri 346 00:18:17,304 --> 00:18:18,889 the moment I laid eyes on him. 347 00:18:18,972 --> 00:18:20,099 ITALIAN CUISINE EXPERT 348 00:18:20,182 --> 00:18:21,141 Just you wait. 349 00:18:21,225 --> 00:18:23,018 Is that Chef Fabrizio? 350 00:18:26,647 --> 00:18:29,566 I was gonna pick him if we ever got the chance to do a one-on-one. 351 00:18:29,650 --> 00:18:33,153 White Spoon Fabri, please step up to the center. 352 00:18:33,237 --> 00:18:36,240 White Spoon Fabri, please step up to the center. 353 00:18:39,451 --> 00:18:41,787 -Bring it. -Oh! Ooh! 354 00:18:41,870 --> 00:18:44,706 FABRI VS NAPOLI MATFIA 355 00:18:45,916 --> 00:18:50,420 Uh, Chef Fabrizio, everyone here knows you're a phenomenal chef. 356 00:18:51,964 --> 00:18:52,881 But you do realize 357 00:18:52,965 --> 00:18:55,259 that Napoli beat you guys in a 2023 Serie A match. 358 00:18:55,342 --> 00:18:57,594 -Oh! -Ooh! 359 00:18:57,678 --> 00:19:00,097 Besides, not to mention, 360 00:19:00,180 --> 00:19:03,976 Neapolitan cuisine… is the poster child of Italian cuisine. 361 00:19:04,977 --> 00:19:05,978 FROM MILAN, ITALY 362 00:19:06,061 --> 00:19:07,479 Oh, really? You're going there? 363 00:19:07,563 --> 00:19:09,773 Trash talk! Talking some serious smack. 364 00:19:09,857 --> 00:19:11,275 Not sure I agree with that. 365 00:19:12,442 --> 00:19:15,946 In that case, very well, I accept your challenge, okay? 366 00:19:16,029 --> 00:19:17,656 -Okay, you're on. -You're on. 367 00:19:17,739 --> 00:19:21,827 Now then, let us greet each other as the Italians do. Matfia. 368 00:19:21,910 --> 00:19:23,871 I didn't understand any of that. 369 00:19:23,954 --> 00:19:25,622 Sportsmanship! 370 00:19:26,290 --> 00:19:29,251 -All right, give us some chicken. -We will reveal the ingredient. 371 00:19:29,334 --> 00:19:30,836 Please open the fridge. 372 00:19:32,796 --> 00:19:33,672 One, two… 373 00:19:33,755 --> 00:19:35,716 -What is it? No! -Whoa! 374 00:19:35,799 --> 00:19:37,676 And your ingredient is 375 00:19:38,385 --> 00:19:39,344 **** fish. 376 00:19:42,806 --> 00:19:44,683 Oh my! 377 00:19:45,434 --> 00:19:46,852 Oh! 378 00:19:46,935 --> 00:19:48,645 And your ingredient is 379 00:19:48,729 --> 00:19:49,646 skate fish! 380 00:19:55,694 --> 00:19:58,280 Skate fish. 381 00:19:58,363 --> 00:20:00,282 Oh! 382 00:20:00,365 --> 00:20:03,202 That's the worst! The absolute worst. 383 00:20:03,285 --> 00:20:04,119 Wow, no way. 384 00:20:04,203 --> 00:20:07,039 -Man, that fish smells terrible. -That smells terrible. 385 00:20:07,122 --> 00:20:08,373 You're kidding? 386 00:20:09,416 --> 00:20:11,210 -Let's close it for now. -Sounds good. 387 00:20:11,293 --> 00:20:12,878 Yeah, it just smells too much. 388 00:20:14,463 --> 00:20:16,840 My, oh my, oh my, oh my. 389 00:20:17,925 --> 00:20:19,760 Mamma mia! 390 00:20:19,843 --> 00:20:20,969 Ugh! 391 00:20:21,053 --> 00:20:24,223 I've never tried it before. I've never even touched it. 392 00:20:24,306 --> 00:20:25,599 So I was in trouble. 393 00:20:25,682 --> 00:20:26,600 Shock. 394 00:20:27,100 --> 00:20:29,228 It was just pure shock like this, "Eh?!" 395 00:20:29,311 --> 00:20:31,521 And it wasn't even just that. 396 00:20:31,605 --> 00:20:33,482 The smell! 397 00:20:33,565 --> 00:20:35,776 There was this stench immediately. 398 00:20:35,859 --> 00:20:38,320 -This one's gonna be a shocker. -Oof! 399 00:20:38,403 --> 00:20:41,031 This… is gonna be a tough one. 400 00:20:41,114 --> 00:20:44,493 Any chef who's never used it before will see this and 401 00:20:45,160 --> 00:20:47,829 be at a complete loss as to how to proceed with it. 402 00:20:47,913 --> 00:20:51,208 Skate fish might be the hardest ingredient to work with 403 00:20:51,291 --> 00:20:52,668 if you don't know how to handle it. 404 00:20:52,751 --> 00:20:55,879 Korea might be the only nation in the world that ferments it. 405 00:20:55,963 --> 00:20:58,090 How they express and understand the ingredient 406 00:20:58,173 --> 00:21:00,300 is gonna be the deciding factor as to who wins. 407 00:21:00,384 --> 00:21:02,594 I feel I like can smell it from all the way up here. 408 00:21:02,678 --> 00:21:03,553 There. 409 00:21:03,637 --> 00:21:06,807 -Whoa! -That skate fish is huge! 410 00:21:06,890 --> 00:21:08,767 Skate fish!That's crazy! 411 00:21:08,850 --> 00:21:11,061 -Wow, that's heavy. -Oh my God. 412 00:21:15,023 --> 00:21:16,233 Goodness! 413 00:21:18,944 --> 00:21:20,279 Wow, that reeks. 414 00:21:21,154 --> 00:21:23,407 -The smell. -That smells terrible. 415 00:21:24,032 --> 00:21:26,076 Oy! Ah! 416 00:21:26,660 --> 00:21:28,287 It's heavy too. 417 00:21:32,499 --> 00:21:34,334 Okay, it's time to cut the fish. 418 00:21:34,835 --> 00:21:37,337 How do I even do this? 419 00:21:38,839 --> 00:21:40,173 Oh! Like this! 420 00:21:40,257 --> 00:21:41,383 All right. 421 00:21:42,259 --> 00:21:43,593 It's not so bad. 422 00:21:46,221 --> 00:21:47,639 Like this, 423 00:21:48,432 --> 00:21:49,933 and like this might work out. 424 00:21:50,726 --> 00:21:52,436 Okay, I just do this. 425 00:21:59,359 --> 00:22:03,030 Wow, Fabri's already finished preparing one skate fish fin. 426 00:22:03,113 --> 00:22:04,990 Looks like he's had training. 427 00:22:05,741 --> 00:22:08,660 -I thought Fabri'd struggle. -He's peeling it really well. 428 00:22:08,744 --> 00:22:11,413 -He looks pretty experienced. -Yes! 429 00:22:12,372 --> 00:22:13,332 Oh yes. 430 00:22:13,874 --> 00:22:19,212 Prior to coming on this show, I practiced really hard and studied a lot. 431 00:22:19,713 --> 00:22:21,923 The studying portion was crucial. 432 00:22:22,007 --> 00:22:23,091 I'm glad I studied 433 00:22:23,175 --> 00:22:26,470 since this was my first time ever dealing with skate fish. 434 00:22:29,556 --> 00:22:32,059 Ah! 435 00:22:35,145 --> 00:22:38,482 I have one hidden ace up my sleeve which I've been saving. 436 00:22:38,565 --> 00:22:39,649 My risotto dish. 437 00:22:39,733 --> 00:22:42,277 I've been saving it up so I could use it in a pinch, 438 00:22:42,361 --> 00:22:47,699 and so I decided to make a risotto utilizing every portion of the skate fish. 439 00:22:48,950 --> 00:22:50,243 The main goal of my dish 440 00:22:50,327 --> 00:22:53,580 was to make the main ingredient, the skate fish, shine. 441 00:22:54,706 --> 00:22:57,042 So I'll be using the invaluable special bits, 442 00:22:57,125 --> 00:22:58,335 that would be the nose… 443 00:23:00,337 --> 00:23:02,881 the cheek, and also the fins, 444 00:23:04,007 --> 00:23:07,511 to make a tartare which will eventually go on the top of the dish. 445 00:23:07,594 --> 00:23:09,513 TARTARE: A DISH MADE BY MINCING RAW MEAT OR FISH 446 00:23:12,182 --> 00:23:13,350 SKATE FISH LIVER 447 00:23:13,433 --> 00:23:15,060 He's using the liver. 448 00:23:15,143 --> 00:23:18,397 The one thing I focused on the most was the sauce, 449 00:23:18,480 --> 00:23:20,399 which utilized the skate fish's liver. 450 00:23:20,899 --> 00:23:23,610 Skate fish livers are even creamier than foie gras. 451 00:23:23,693 --> 00:23:25,654 -It's super delicious. -They're soft too. 452 00:23:25,737 --> 00:23:28,782 He's a western chef. There's no way he's skipping the liver. 453 00:23:29,825 --> 00:23:31,785 I'm guessing that it's more than likely 454 00:23:31,868 --> 00:23:34,913 that chef Fabri is going to prepare an Italian dish as well. 455 00:23:34,996 --> 00:23:36,331 A pasta or risotto. 456 00:23:36,415 --> 00:23:37,499 Ah yes. 457 00:23:38,250 --> 00:23:40,168 Yes, squeeze. 458 00:23:40,252 --> 00:23:41,503 Squeeze! 459 00:23:42,170 --> 00:23:43,422 Squeeze. 460 00:23:43,505 --> 00:23:47,259 -What's that red thing? Kimchi? -It's aged kimchi. 461 00:23:47,342 --> 00:23:50,011 Oh, I'm guessing he's going to borrow from the fermented fish idea. 462 00:23:50,095 --> 00:23:50,971 That must be it! 463 00:23:51,888 --> 00:23:54,266 It's always been one of my main goals 464 00:23:54,349 --> 00:23:57,978 to spread awareness about Korean cuisine as much as possible. 465 00:23:58,061 --> 00:23:59,604 Especially to foreigners. 466 00:24:00,230 --> 00:24:03,942 What's the most famous skate fish dish in Korean cuisine? 467 00:24:04,443 --> 00:24:07,195 Samhap. It's fermented skate fish. 468 00:24:07,279 --> 00:24:10,824 But the thing with samhap is, if we're being totally honest, 469 00:24:11,324 --> 00:24:14,411 it's likely to turn off almost 95% of foreigners. 470 00:24:14,494 --> 00:24:16,705 -Do you like the… -Skate fish? 471 00:24:16,788 --> 00:24:19,291 -Huh? -Man, that sucks! 472 00:24:19,374 --> 00:24:20,542 It's terrible. 473 00:24:20,625 --> 00:24:22,669 Do you like skate fish, Chef Edward? 474 00:24:23,336 --> 00:24:24,379 I'm going to use 475 00:24:24,463 --> 00:24:27,799 the traditional ingredients that go into a samhap 476 00:24:27,883 --> 00:24:30,552 to come up with a fine dining dish. 477 00:24:30,635 --> 00:24:32,512 That would be skate fish, 478 00:24:32,596 --> 00:24:34,055 aged kimchi, 479 00:24:34,139 --> 00:24:35,765 and some pancetta, 480 00:24:35,849 --> 00:24:38,226 to add a dash of an Italian flare. 481 00:24:38,935 --> 00:24:41,855 Pancetta is salted and cured Italian samgyeopsal, 482 00:24:42,439 --> 00:24:44,983 and it is the poster child of Italian cured meats. 483 00:24:46,568 --> 00:24:48,778 Then I deep-fry the skate fish… 484 00:24:51,698 --> 00:24:52,616 Deep-fried. 485 00:24:53,283 --> 00:24:54,618 -He's deep-frying it. -He is? 486 00:24:58,330 --> 00:25:00,707 And stir-fry the chopped aged kimchi. 487 00:25:01,500 --> 00:25:03,335 I then make a rice wine sauce. 488 00:25:04,127 --> 00:25:06,379 This could get really interesting. 489 00:25:06,963 --> 00:25:09,674 An Italian dish made by a Korean chef… 490 00:25:12,469 --> 00:25:15,639 and a Korean dish made by an Italian chef. 491 00:25:16,515 --> 00:25:18,600 Oh! This ought to be fun. 492 00:25:20,227 --> 00:25:23,313 Let us proceed with the tasting of dish number one. 493 00:25:23,396 --> 00:25:24,523 GREEN RISOTTO WITH SKATE 494 00:25:24,606 --> 00:25:26,149 A sauce utilizing the liver, 495 00:25:26,233 --> 00:25:28,693 and a tartare made using the nose and cheek cuts. 496 00:25:28,777 --> 00:25:30,529 To go along with the rice, 497 00:25:30,612 --> 00:25:32,572 I've prepared raw skate fish, 498 00:25:32,656 --> 00:25:35,283 vegetable chips with a spicy kick, just like kimchi, 499 00:25:35,367 --> 00:25:38,036 and some juicy tomatoes, for a saucier meal. 500 00:25:49,923 --> 00:25:52,801 It felt as though I was eating an entire skate fish 501 00:25:52,884 --> 00:25:54,844 since everything was mixed up. 502 00:25:54,928 --> 00:25:57,472 Yeah. It's got a very… nutty flavor to it. 503 00:25:57,556 --> 00:25:59,391 I can taste a lot of different textures. 504 00:26:00,517 --> 00:26:03,603 -An unfamiliar dish with a familiar taste. -Hmm. 505 00:26:03,687 --> 00:26:06,773 It's like a spoonful of rice with some aged kimchi 506 00:26:06,856 --> 00:26:08,275 and fermented skate fish. 507 00:26:09,484 --> 00:26:11,945 That is actually kind of what I was going for. 508 00:26:12,028 --> 00:26:14,072 Rice with raw fish. 509 00:26:14,155 --> 00:26:16,950 I pictured them having it with some kimchi, 510 00:26:17,033 --> 00:26:19,869 which is why I prepared the cavolo nero chips. 511 00:26:20,453 --> 00:26:23,290 I made them spicy to give them a kimchi feel. 512 00:26:23,373 --> 00:26:26,251 I think my plans really hit the mark at the end of the day. 513 00:26:26,751 --> 00:26:30,505 Next, you will be tasting dish number two. 514 00:26:30,589 --> 00:26:33,174 Deep-fried skate fish, 515 00:26:33,258 --> 00:26:36,261 with pancetta, stir-fried aged kimchi, 516 00:26:36,344 --> 00:26:39,806 rice wine sauce, and water celery oil. 517 00:26:39,889 --> 00:26:45,103 Various tastes and various flavors, but all in harmony. 518 00:26:45,186 --> 00:26:47,564 You can taste it all in this dish. 519 00:26:49,441 --> 00:26:52,986 He really went all out on this. A lot more than I expected. 520 00:26:53,069 --> 00:26:54,571 I took one look at his dish and went… 521 00:26:54,654 --> 00:26:57,407 "Whoa, this might be tough." 522 00:27:11,796 --> 00:27:13,506 This is like… 523 00:27:14,841 --> 00:27:17,218 …having samhap at a fine dining restaurant. 524 00:27:24,309 --> 00:27:27,103 They deep-fried the skate fish for a nice texture. 525 00:27:29,230 --> 00:27:30,482 They must've intended 526 00:27:30,565 --> 00:27:34,444 on essentially harmonizing the ingredients that go into a samhap, 527 00:27:35,362 --> 00:27:38,239 although the dish itself is prepared very differently. 528 00:27:38,323 --> 00:27:41,117 It's like a fine dining samhap. A little jarring, but it works well. 529 00:27:41,201 --> 00:27:42,869 Hmm. 530 00:27:47,916 --> 00:27:49,668 Wah. 531 00:27:49,751 --> 00:27:51,127 Tough decision. 532 00:27:51,211 --> 00:27:53,713 -You're right. It's a tough call. -Both delicious. 533 00:27:59,844 --> 00:28:01,930 The voting has concluded. 534 00:28:03,515 --> 00:28:05,433 The score is tied one to one. 535 00:28:06,768 --> 00:28:08,853 PAIK JONG-WON: FABRI ANH SUNG-JAE: NAPOLI MATFIA 536 00:28:08,937 --> 00:28:10,689 Please exit the room briefly. 537 00:28:14,234 --> 00:28:16,194 I initially considered 538 00:28:16,277 --> 00:28:19,030 which dish made the skate fish stand out more, 539 00:28:19,823 --> 00:28:22,409 and I reached the conclusion that this one had done it better. 540 00:28:22,492 --> 00:28:24,869 In terms of taste, it was delicious as well. 541 00:28:24,953 --> 00:28:28,373 I fell in love with this samhap. Every component was excellent. 542 00:28:28,456 --> 00:28:30,083 It's deep-fried, 543 00:28:30,709 --> 00:28:32,836 and that makes everything taste good, but-- 544 00:28:32,919 --> 00:28:35,088 I actually chose this because it was deep-fried. 545 00:28:35,171 --> 00:28:38,007 Really? I actually docked some points for deep-frying it. 546 00:28:38,091 --> 00:28:39,801 I think their thought process was, 547 00:28:39,884 --> 00:28:41,845 "How can I offer a fresh new take on samhap?" 548 00:28:41,928 --> 00:28:44,305 "A deep-fried samhap dish might work nicely." 549 00:28:44,389 --> 00:28:46,182 I totally get what you mean by that, 550 00:28:46,266 --> 00:28:48,226 but I feel like you could've gotten this flavor 551 00:28:48,309 --> 00:28:49,644 had you fried any fish. 552 00:28:51,396 --> 00:28:54,482 -I don't wanna be on that wall. -These are the chefs who went home? 553 00:28:55,316 --> 00:28:56,735 So this is a graveyard. 554 00:28:56,818 --> 00:28:58,820 Great, a graveyard. 555 00:28:59,612 --> 00:29:00,947 It's pretty rough. 556 00:29:01,030 --> 00:29:02,031 We have our winner. 557 00:29:03,575 --> 00:29:06,244 Contestants, please reenter. 558 00:29:08,580 --> 00:29:09,456 Hello. 559 00:29:10,457 --> 00:29:11,750 -Hello. -Hello. 560 00:29:14,210 --> 00:29:17,380 Both of your dishes were incredible. 561 00:29:19,924 --> 00:29:23,636 There's one thing I'm very curious about. Did you add skate fish liver to this? 562 00:29:23,720 --> 00:29:25,513 Yes, the liver's in the sauce. 563 00:29:27,098 --> 00:29:29,934 And did you fold in the ingredient at the very end? As a final flourish? 564 00:29:30,018 --> 00:29:31,853 I did. 565 00:29:32,437 --> 00:29:33,271 Mm. 566 00:29:33,813 --> 00:29:36,733 When you decided to go with this deep-fried skate fish combination, 567 00:29:36,816 --> 00:29:37,984 did you have a samhap in mind? 568 00:29:38,067 --> 00:29:42,405 My intention for this dish was to come up with a modern take on samhap. 569 00:29:42,489 --> 00:29:46,576 One that I felt that maybe even foreigners would be inclined to enjoy. 570 00:29:46,659 --> 00:29:48,411 -I see. -This match was a close one. 571 00:29:48,495 --> 00:29:51,206 We had a really… heated debate. 572 00:29:51,289 --> 00:29:53,625 -It really was neck-and-neck. -I see. 573 00:29:54,918 --> 00:29:56,920 Now then, our results. 574 00:29:57,003 --> 00:29:59,088 The conclusion we've reached… 575 00:30:00,006 --> 00:30:03,009 If we're judging based on culinary technique, it's this one. 576 00:30:03,092 --> 00:30:05,929 I get that you think they took the easy way out by deep-frying, 577 00:30:06,012 --> 00:30:07,972 but I was judging based on the components together. 578 00:30:08,056 --> 00:30:10,767 -Yeah, right. -They used the liver in this dish. 579 00:30:10,850 --> 00:30:12,977 The skate fish liver is a crucial component. 580 00:30:13,061 --> 00:30:16,356 If even the liver was used, then it's game, set, and match. 581 00:30:16,940 --> 00:30:19,651 …the chef who made the first dish has survived. 582 00:30:21,486 --> 00:30:22,487 Thank you. 583 00:30:22,570 --> 00:30:25,532 The Black Spoon Napoli Matfia has survived. 584 00:30:27,075 --> 00:30:28,868 Sure, I feel good about it, 585 00:30:28,952 --> 00:30:31,996 but I knew it was too soon for me to celebrate, 586 00:30:32,080 --> 00:30:33,414 so I reminded myself 587 00:30:33,498 --> 00:30:36,167 to take the next round even more seriously. 588 00:30:36,251 --> 00:30:37,627 -No way! -What?! 589 00:30:37,710 --> 00:30:39,420 -Another upset. -The Black Spoon won. 590 00:30:40,046 --> 00:30:42,507 There goes all of the Michelin-star chefs. 591 00:30:42,590 --> 00:30:44,509 Yeah, another one-Michelin-star gone. 592 00:30:44,592 --> 00:30:46,803 ♪ Another star is falling today! ♪ 593 00:30:46,886 --> 00:30:48,263 My, you're a good singer. 594 00:30:48,346 --> 00:30:51,808 I'm Italian, and I'm an Italian chef, 595 00:30:51,891 --> 00:30:57,063 and yet here, I let a Korean chef beat me, Fabri, in Italian cuisine. 596 00:30:58,731 --> 00:31:00,066 It's so embarrassing. 597 00:31:00,650 --> 00:31:01,651 Ah! 598 00:31:02,110 --> 00:31:03,945 FABRI ELIMINATED 599 00:31:06,155 --> 00:31:08,324 FABRI 600 00:31:11,661 --> 00:31:13,872 Last one. One last heart. 601 00:31:13,955 --> 00:31:15,832 Fabri always stays positive. 602 00:31:15,915 --> 00:31:17,625 Yeah. 603 00:31:17,709 --> 00:31:18,835 So, here's a heart. 604 00:31:20,837 --> 00:31:23,548 I've never had any sort of formal training. 605 00:31:24,132 --> 00:31:25,717 Comic Book Chef. 606 00:31:25,800 --> 00:31:27,260 Oh, Oishinbo? 607 00:31:27,343 --> 00:31:28,303 Iron Wok Jan? 608 00:31:28,386 --> 00:31:29,888 You're using a recipe from these books? 609 00:31:29,971 --> 00:31:33,725 It's called "Dongpo rou from Oishinbo Volume 2, Page 25." 610 00:31:33,808 --> 00:31:34,767 That's the name? 611 00:31:34,851 --> 00:31:38,938 I wanted to see for myself whether my cooking was actually any good. 612 00:31:39,981 --> 00:31:42,817 I didn't go to any famous culinary schools, 613 00:31:43,776 --> 00:31:44,777 Koutake mushroom. 614 00:31:44,861 --> 00:31:47,614 I never studied under any famous chefs either. 615 00:31:47,697 --> 00:31:49,324 SELF-MADE CHEF 616 00:31:49,407 --> 00:31:51,534 Self-Made Chef, you have survived. 617 00:31:52,535 --> 00:31:54,746 It's so delicious. It was so delicious. 618 00:31:55,371 --> 00:31:57,749 Honestly, I just blacked out. 619 00:31:57,832 --> 00:32:00,460 I hadn't felt so happy in a very long time. 620 00:32:01,127 --> 00:32:03,546 The chef I'd like to face off against is… 621 00:32:03,630 --> 00:32:07,216 I'd like to learn a thing or two from him since I look up to him so much. 622 00:32:13,765 --> 00:32:16,309 -Gotta go see this. I've gotta see this. -It's Chef Lu Chinglai! 623 00:32:16,392 --> 00:32:19,520 I've got to go see Lu Chinglai. 624 00:32:19,604 --> 00:32:21,147 I'm such a fan. 625 00:32:21,731 --> 00:32:22,607 Wow! 626 00:32:22,690 --> 00:32:24,025 50-YEAR MASTER OF CHINESE CUISINE 627 00:32:24,108 --> 00:32:27,654 I wanted to see him in action. Anyone'd agree he's a master of his craft. 628 00:32:27,737 --> 00:32:30,865 I have the utmost respect for him, as a junior chef. 629 00:32:30,949 --> 00:32:32,909 I think he's most likely to win it all. 630 00:32:32,992 --> 00:32:35,536 This is another battle between old and new. 631 00:32:36,996 --> 00:32:38,831 He's a master of Chinese cuisine. 632 00:32:38,915 --> 00:32:41,042 I have nothing but the utmost respect for him, 633 00:32:41,125 --> 00:32:42,543 yet here I was challenging him. 634 00:32:42,627 --> 00:32:45,672 "Me and my knife's still got it," that's what I thought. 635 00:32:45,755 --> 00:32:47,674 I knew I had to show these people something. 636 00:32:48,174 --> 00:32:50,927 Jin Jin's one of my favorite restaurants, 637 00:32:51,010 --> 00:32:53,805 so I'd like to get a close look at what it takes to win a star. 638 00:32:53,888 --> 00:32:55,890 -Best of luck to both of us. -Good luck. 639 00:32:56,391 --> 00:32:59,560 My name is Hwang Jin-seon, and I'm the chef-owner of Jin Jin. 640 00:33:00,144 --> 00:33:04,190 My restaurant's won a Michelin one star for three consecutive years… 641 00:33:04,273 --> 00:33:05,149 FROM 2017 TO 2019 642 00:33:05,233 --> 00:33:08,152 …and it was also awarded a Best Asian Restaurant Award 643 00:33:08,236 --> 00:33:09,946 by 100 Taste of Seoul. 644 00:33:11,072 --> 00:33:13,533 This is a place for us to show off our skills, 645 00:33:14,033 --> 00:33:17,620 so I couldn't have asked for a nicer opportunity. 646 00:33:17,704 --> 00:33:20,623 -It's Chinese food showdowns today! -Look how red that pressure cooker is. 647 00:33:20,707 --> 00:33:23,668 Please start cooking now. 648 00:33:30,049 --> 00:33:32,135 -Must be fish. -What's he using? 649 00:33:32,218 --> 00:33:33,469 What? It's oxtail. 650 00:33:33,553 --> 00:33:35,805 -Huh? Oh, oxtail? -Oh, he's using oxtail. 651 00:33:35,888 --> 00:33:39,642 The ingredient Self-Made Chef and I picked together is oxtail. 652 00:33:40,351 --> 00:33:44,272 To be honest, I had never worked with oxtail before, so… 653 00:33:45,773 --> 00:33:47,859 Oxtails are usually really tough. 654 00:33:47,942 --> 00:33:49,902 I wonder what he's gonna do with it. 655 00:33:50,903 --> 00:33:53,156 You know, thinking about it now, 656 00:33:53,239 --> 00:33:56,451 I think the oxtail may have been more challenging to do than the skate fish 657 00:33:56,534 --> 00:33:58,995 since they only had 70 minutes to prepare it. 658 00:34:00,079 --> 00:34:01,998 What's he doing with the tail? 659 00:34:02,623 --> 00:34:04,625 -Black bean paste. -Black bean paste? 660 00:34:04,709 --> 00:34:05,710 Yeah. 661 00:34:05,793 --> 00:34:08,171 I've decided to prepare a dish using oxtail 662 00:34:08,254 --> 00:34:11,132 that I'm naming dongpo oxtail. 663 00:34:13,134 --> 00:34:15,970 First, I boil the oxtail after removing the blood. 664 00:34:16,471 --> 00:34:19,682 -He's coating it with the paste. -He's using black bean paste? 665 00:34:19,766 --> 00:34:21,684 He must be doing it to get the right fragrance. 666 00:34:21,768 --> 00:34:25,188 He's getting the sauce on it to get the right color and fragrance. 667 00:34:25,980 --> 00:34:28,441 After seasoning, I'll deep-fry it. 668 00:34:29,734 --> 00:34:34,280 Then I'll take the other ingredients and put them inside a steamer, 669 00:34:35,490 --> 00:34:38,326 letting them steam for about 25 minutes. 670 00:34:40,661 --> 00:34:42,955 -Tae-hun's made a smart decision. -Who? 671 00:34:43,039 --> 00:34:44,832 He's boiled it, deep-fried it, then reduced it. 672 00:34:44,916 --> 00:34:47,835 -Deep-fried? -Boiled, deep-fried, then steamed? 673 00:34:50,546 --> 00:34:53,341 Considering the fact that oxtail's our main ingredient, 674 00:34:54,008 --> 00:34:57,970 I'm pretty sure Chef Lu Chinglai will be doing a steamed dish. 675 00:35:03,267 --> 00:35:05,895 -He's using a rice cooker. -He's steaming it? 676 00:35:05,978 --> 00:35:08,147 I think he's also doing a steamed dish. 677 00:35:08,231 --> 00:35:11,359 I started using soy sauce, but Chef Lu… 678 00:35:13,152 --> 00:35:15,029 Whoa, wait, is that chili oil? 679 00:35:15,113 --> 00:35:17,281 I think he used chili oil to make the soup. 680 00:35:18,157 --> 00:35:19,867 It'll have a nice kick. 681 00:35:21,160 --> 00:35:24,664 Since I had cooked using traditional methods a lot of times, 682 00:35:24,747 --> 00:35:27,333 I was going to use some doubangjiang sauce, 683 00:35:27,416 --> 00:35:29,585 which better suits Korean people's tastes. 684 00:35:29,669 --> 00:35:32,255 It looks like he's making a spicy jjamppong soup, 685 00:35:32,338 --> 00:35:34,674 which he's heating slowly in a pressure cooker. 686 00:35:35,633 --> 00:35:39,220 He's using a spicy sauce. It's gonna be a very unique dish. 687 00:35:40,680 --> 00:35:43,766 Over here, he's reducing his dish using a ganjang base, 688 00:35:43,850 --> 00:35:45,059 then deep-frying it. 689 00:35:46,727 --> 00:35:48,729 I worked extremely hard. 690 00:35:48,813 --> 00:35:50,690 I did many rounds of testing. 691 00:35:51,732 --> 00:35:54,610 And every test ran for around three to four hours. 692 00:35:58,447 --> 00:35:59,699 That's delicious! 693 00:36:02,785 --> 00:36:04,245 -Leave some for us. -Nope! 694 00:36:05,496 --> 00:36:08,207 He really seems to be pulling out all the stops, 695 00:36:08,708 --> 00:36:11,961 but it seems Chef Lu already thinks he has this in the bag. 696 00:36:12,044 --> 00:36:15,798 Lu's method of cooking may seem simple, but it's gonna pack a serious punch. 697 00:36:17,341 --> 00:36:18,843 That looks so cool. 698 00:36:19,677 --> 00:36:22,430 He's going with a very old-fashioned plating style 699 00:36:22,513 --> 00:36:23,890 from traditional Chinese cuisine. 700 00:36:23,973 --> 00:36:25,266 Very impressive. 701 00:36:25,349 --> 00:36:28,186 That looks like the kind of dish you serve on a lazy Susan 702 00:36:28,269 --> 00:36:30,188 in a room meant for eight servings. 703 00:36:31,397 --> 00:36:33,691 I wish I could pay for a taste right now. 704 00:36:35,109 --> 00:36:36,861 With two steamed dishes, 705 00:36:36,944 --> 00:36:40,948 I'm sure the judges' primary focus will be the nuances of flavor. 706 00:36:41,032 --> 00:36:42,200 I know this will be 707 00:36:42,283 --> 00:36:44,452 a delicious, well-cooked steamed oxtail dish. 708 00:36:44,535 --> 00:36:45,912 Oxtail duel contestants, 709 00:36:45,995 --> 00:36:49,290 please proceed to the blind tasting evaluation area. 710 00:36:53,711 --> 00:36:55,338 -Go, go! -Go, go, go! 711 00:36:55,421 --> 00:36:56,505 Whoo! 712 00:37:01,177 --> 00:37:03,804 -Man, this should be fun. -This is gonna be huge, huh? 713 00:37:04,305 --> 00:37:06,265 Another big match. 714 00:37:08,517 --> 00:37:11,270 PUMPKIN 715 00:37:11,854 --> 00:37:13,272 Damn it, that's another dud. 716 00:37:15,816 --> 00:37:18,402 For the love of God… 717 00:37:21,113 --> 00:37:23,491 Our ingredient really pissed me off. 718 00:37:25,034 --> 00:37:27,328 All I could think of was pumpkin porridge. 719 00:37:27,411 --> 00:37:30,331 What should I make? Something sweet? A dessert? 720 00:37:30,414 --> 00:37:31,832 I was happy with it. 721 00:37:31,916 --> 00:37:34,502 I had been hoping that we would get something that he's not good at. 722 00:37:34,585 --> 00:37:38,005 Since we both suck at this, let's throw down fair and square. 723 00:37:43,469 --> 00:37:46,931 I must have prepared at least 20 dishes in the given time. 724 00:37:47,014 --> 00:37:49,433 I kept chopping the pumpkin and eating it like an apple, 725 00:37:49,517 --> 00:37:51,435 but it just tasted so bad. 726 00:37:51,519 --> 00:37:53,271 Like a really spoiled apple. 727 00:37:53,354 --> 00:37:55,022 I couldn't think of what to do. 728 00:37:55,106 --> 00:37:58,025 Having to use an ingredient I'd never considered to be an entrée 729 00:37:58,109 --> 00:37:59,944 at the forefront of my dish was just… 730 00:38:00,027 --> 00:38:02,238 So in the process of adding this and that 731 00:38:03,114 --> 00:38:05,533 to make its flavor work at all… 732 00:38:06,867 --> 00:38:09,328 Chef Jin-seon's working on the sauce now. 733 00:38:10,371 --> 00:38:12,290 I found out that you needed some sugar 734 00:38:12,373 --> 00:38:15,793 to bring out the pumpkin's best flavor, which is why 735 00:38:16,961 --> 00:38:18,587 tangsu was my solution. 736 00:38:18,671 --> 00:38:19,797 TANGSU: SWEET AND SOUR SAUCE 737 00:38:19,880 --> 00:38:22,300 That'll be my sauce for the pumpkin. 738 00:38:22,383 --> 00:38:24,969 My dish is called tangsu pumpkin. 739 00:38:30,266 --> 00:38:32,268 I'll be taking some diced pork shoulder 740 00:38:32,351 --> 00:38:33,894 with some diced shrimp, 741 00:38:34,937 --> 00:38:36,480 and using them as a filling 742 00:38:38,149 --> 00:38:39,984 by rolling them up with the pumpkin, 743 00:38:40,609 --> 00:38:43,696 skewering them with a toothpick, and deep-frying them. 744 00:38:44,864 --> 00:38:47,575 It's going to be soft, crispy, 745 00:38:48,409 --> 00:38:50,786 but also… moist. 746 00:38:52,455 --> 00:38:53,706 Comic Book Chef, 747 00:38:54,582 --> 00:38:56,000 he seemed very calm 748 00:38:56,500 --> 00:38:57,960 and also really passionate 749 00:38:58,794 --> 00:38:59,754 about cooking. 750 00:39:04,508 --> 00:39:07,887 One manga series that's had the most influence on me 751 00:39:07,970 --> 00:39:09,430 is Iron Wok Jan. 752 00:39:09,513 --> 00:39:12,975 There's an arc about the fusion of Chinese and French cuisine. 753 00:39:13,059 --> 00:39:15,936 So I thought to myself, "Well, that looks fun," 754 00:39:16,020 --> 00:39:19,273 and realized that I could probably come up with a similar dish 755 00:39:19,357 --> 00:39:22,818 by switching out the carrots for pumpkins in a carottes râpées, 756 00:39:22,902 --> 00:39:25,196 which is basically French kimchi. 757 00:39:25,279 --> 00:39:26,989 Which is why I'm making a tart. 758 00:39:27,740 --> 00:39:30,493 I'll be using spring roll skins to make the tart, 759 00:39:31,118 --> 00:39:33,913 then chopping up the pumpkin and boiling it in water. 760 00:39:33,996 --> 00:39:35,414 Fifteen to 20 minutes. 761 00:39:44,256 --> 00:39:45,966 After I set the tart… 762 00:39:47,885 --> 00:39:51,514 then I'll make some chili oil with some Szechuan peppercorns, 763 00:39:51,597 --> 00:39:54,266 and squeeze out about 12 drops or so. 764 00:39:55,267 --> 00:39:57,228 It's a Chinese tart, if you will. 765 00:39:58,354 --> 00:40:01,899 Comic Book Chef is always really calm when he's in the kitchen. 766 00:40:04,860 --> 00:40:06,862 This person's won a match to get here, 767 00:40:06,946 --> 00:40:08,656 so it would really cramp my style 768 00:40:08,739 --> 00:40:11,367 if I ended up losing to him after a staring contest. 769 00:40:12,076 --> 00:40:14,245 We're competing under the same conditions, 770 00:40:14,328 --> 00:40:16,038 so I'm confident I'll win. 771 00:40:16,122 --> 00:40:18,707 I just want to win right now. I have to win this. 772 00:40:18,791 --> 00:40:20,501 Let me win just one match. 773 00:40:31,220 --> 00:40:33,764 The theme of this duel is pumpkin. 774 00:40:34,390 --> 00:40:35,307 Pumpkin, huh? 775 00:40:35,891 --> 00:40:37,893 Pumpkin, that's a tough one. 776 00:40:39,603 --> 00:40:42,690 Let us proceed with the tasting of dish number one. 777 00:40:42,773 --> 00:40:44,483 TANGSU PUMPKIN 778 00:40:47,111 --> 00:40:48,737 Based on the visuals alone, 779 00:40:48,821 --> 00:40:51,031 I thought, "Hey, I just might end up winning." 780 00:40:51,532 --> 00:40:52,700 Here it is. 781 00:40:55,911 --> 00:40:57,037 That smells sweet. 782 00:41:02,251 --> 00:41:03,127 Ah. 783 00:41:08,716 --> 00:41:10,426 Hmm. 784 00:41:13,762 --> 00:41:15,556 Pumpkins are already sweet, 785 00:41:16,557 --> 00:41:18,017 but it tastes like 786 00:41:18,976 --> 00:41:20,311 they added more sugar. 787 00:41:21,812 --> 00:41:24,732 But in this case, the additional sweetness actually works. 788 00:41:31,238 --> 00:41:34,742 The dish I've prepared for today is named pumpkin tarts. 789 00:41:35,242 --> 00:41:37,036 Here. Let me help you grab it. 790 00:41:39,038 --> 00:41:40,664 What the heck is this? 791 00:41:41,665 --> 00:41:43,417 -Where is it? -On the plate. 792 00:41:45,544 --> 00:41:46,670 I just grab it? 793 00:41:46,754 --> 00:41:49,715 -In one bite? -Whatever you're comfortable with. 794 00:41:52,426 --> 00:41:53,302 Hmm? 795 00:41:54,845 --> 00:41:55,888 A tartlet? 796 00:41:57,473 --> 00:41:59,725 He used sliced pumpkin to make a tart, 797 00:41:59,808 --> 00:42:02,520 which was actually very similar to a dish I practiced 798 00:42:02,603 --> 00:42:05,231 before I decided to go with the tangsu pumpkin. 799 00:42:05,856 --> 00:42:06,857 I liked the flavor a lot, 800 00:42:06,941 --> 00:42:10,152 so I was surprised when I found out that he had prepared the exact dish. 801 00:42:10,236 --> 00:42:11,529 I was so nervous! 802 00:42:19,119 --> 00:42:20,412 It's pumpkin 803 00:42:21,872 --> 00:42:23,082 and mala. 804 00:42:23,666 --> 00:42:25,834 Yeah, I think they used mala oil. 805 00:42:25,918 --> 00:42:28,462 Yeah, mala oil. It's a good one too. 806 00:42:28,546 --> 00:42:29,630 Hmm. 807 00:42:32,258 --> 00:42:35,594 -It's tough. -These two are really different as well. 808 00:42:35,678 --> 00:42:37,179 Mm! 809 00:42:43,686 --> 00:42:44,728 This one's tough. 810 00:42:45,563 --> 00:42:47,106 I agree. It really is. 811 00:42:55,906 --> 00:42:58,284 The voting has concluded. 812 00:43:00,411 --> 00:43:02,079 The score is two to zero. 813 00:43:02,663 --> 00:43:04,999 Judges, please remove your blindfolds. 814 00:43:06,584 --> 00:43:08,043 Hi. Ah. 815 00:43:08,127 --> 00:43:09,962 -Hello. -Ah! 816 00:43:11,463 --> 00:43:13,132 Pumpkins are already sweet. 817 00:43:13,215 --> 00:43:15,134 Why did you decide to add more sugar? 818 00:43:15,217 --> 00:43:17,928 I didn't exactly drown it in sugar or anything. 819 00:43:18,554 --> 00:43:20,306 I tested various amounts of sugar 820 00:43:20,389 --> 00:43:23,183 and came up with the optimal amount of sweetness 821 00:43:23,267 --> 00:43:25,853 to bring out the pumpkin's natural flavor. 822 00:43:27,062 --> 00:43:29,523 It was so sweet that when I first tasted it, 823 00:43:30,107 --> 00:43:31,191 I thought you were crazy. 824 00:43:31,775 --> 00:43:35,070 I couldn't believe you'd added sugar to an already sweet pumpkin. 825 00:43:35,154 --> 00:43:38,198 But the more I tried it, the more the sweetness kind of worked. 826 00:43:38,282 --> 00:43:40,284 It was a really bizarre experience. 827 00:43:40,784 --> 00:43:42,620 When I tried it for the first time, 828 00:43:42,703 --> 00:43:45,748 I also thought that you must've used a perfect pumpkin. 829 00:43:45,831 --> 00:43:47,791 You didn't just bring out the sweetness though. 830 00:43:47,875 --> 00:43:50,586 You made various tweaks to really bring out the pumpkin's flavor, 831 00:43:50,669 --> 00:43:52,212 resulting in a delicious dish for us. 832 00:43:52,296 --> 00:43:53,756 -It was really sweet though. -Yeah. 833 00:43:53,839 --> 00:43:55,049 Super sweet. 834 00:43:55,132 --> 00:43:56,592 -I see. -Yes. 835 00:43:56,675 --> 00:43:58,218 Is this from a comic too? 836 00:43:58,302 --> 00:44:00,554 Yes. Book three of Iron Wok Jan. 837 00:44:00,638 --> 00:44:02,848 It's an arc that's dear to my heart. 838 00:44:02,931 --> 00:44:05,517 I used spring roll skins to make the tart mold, 839 00:44:05,601 --> 00:44:08,020 then boiled some pumpkin funiculus and pulp, 840 00:44:08,103 --> 00:44:10,648 then I used some Visco, which is a starch thickener, 841 00:44:10,731 --> 00:44:12,399 to get the right consistency, 842 00:44:12,483 --> 00:44:14,652 and turned it into puree, which I added to the top. 843 00:44:14,735 --> 00:44:16,820 Isn't Visco used in molecular gastronomy? 844 00:44:16,904 --> 00:44:19,698 -That's right. -Wow. That stuff is in comic books? 845 00:44:20,282 --> 00:44:22,409 If you keep digging around, yes. 846 00:44:23,369 --> 00:44:25,412 That's awesome. I respect that. 847 00:44:25,496 --> 00:44:27,122 -You flatter me. -Really creative. 848 00:44:27,623 --> 00:44:29,208 To think that someone could prepare 849 00:44:29,291 --> 00:44:31,043 a dish like this based on comic books is just… 850 00:44:31,126 --> 00:44:32,920 -Ingenious? -…nothing short of amazing. 851 00:44:33,003 --> 00:44:34,922 -I wish you all the best. -Thank you. 852 00:44:35,005 --> 00:44:37,216 But our judging process still has to be fair. 853 00:44:37,299 --> 00:44:38,133 Yes. 854 00:44:39,093 --> 00:44:43,263 Now then, we will be announcing the outcome of the pumpkin match. 855 00:44:44,014 --> 00:44:47,393 The survivor of this one-on-one duel is… 856 00:45:00,239 --> 00:45:02,741 …the White Spoon Hwang Jin-seon has survived. 857 00:45:02,825 --> 00:45:04,326 -Thank you! -Congratulations. 858 00:45:04,410 --> 00:45:06,704 -It was so delicious. -Great match. Congratulations. 859 00:45:07,204 --> 00:45:08,455 Right, thank you. 860 00:45:08,539 --> 00:45:10,290 -Thank you so much -Thank you. 861 00:45:13,335 --> 00:45:14,795 You really are awesome. 862 00:45:15,587 --> 00:45:17,423 -Thank you. -Thank you very much. 863 00:45:17,923 --> 00:45:21,051 They said that it was sweet, but it didn't feel too sweet, 864 00:45:21,135 --> 00:45:25,013 and that's exactly what I wanted to hear them say. 865 00:45:25,097 --> 00:45:28,642 Adding the perfect amount of sugar takes skill. That's technique. 866 00:45:29,852 --> 00:45:31,562 He added just the right amount. 867 00:45:31,645 --> 00:45:34,606 I'm sure a lot of careful consideration went into this dish. 868 00:45:35,441 --> 00:45:37,609 Comic Book Chef, though, he really was something. 869 00:45:37,693 --> 00:45:39,319 All that skill from a comic? 870 00:45:39,403 --> 00:45:41,405 -That's impressive. -He's a genius. Wow. 871 00:45:41,488 --> 00:45:44,074 How do you even learn that from comics? 872 00:45:46,618 --> 00:45:49,747 COMIC BOOK CHEF 873 00:45:56,378 --> 00:45:59,506 The theme of this duel is oxtail. 874 00:46:05,053 --> 00:46:07,931 Let us proceed with the tasting of dish number one. 875 00:46:08,557 --> 00:46:10,976 DONGPO OXTAIL 876 00:46:12,102 --> 00:46:13,604 I can smell it from here. 877 00:46:14,104 --> 00:46:15,773 Oxtails really do 878 00:46:16,273 --> 00:46:17,691 have a strong aroma. 879 00:46:18,442 --> 00:46:20,527 My mouth is already watering. 880 00:46:33,457 --> 00:46:35,459 Hmm? It's Chinese cuisine. 881 00:46:39,463 --> 00:46:40,964 The star anise isn't overwhelming. 882 00:46:42,257 --> 00:46:43,217 It's good. 883 00:46:43,300 --> 00:46:45,844 They've used the star anise in careful moderation. 884 00:46:49,223 --> 00:46:50,974 I did a lot of testing. 885 00:46:51,475 --> 00:46:54,353 I'm grateful that the judges acknowledged my efforts. 886 00:46:55,395 --> 00:46:57,856 His dish received a very positive response, 887 00:46:57,940 --> 00:47:00,150 so I didn't like where things were going. 888 00:47:04,947 --> 00:47:07,991 Since oxtail dishes are meant to invigorate and rejuvenate, 889 00:47:08,075 --> 00:47:11,787 I thought it might be nice to add some Pyogo mushrooms and chestnuts. 890 00:47:11,870 --> 00:47:15,207 I added some doubanjiang to give it a good, spicy kick. 891 00:47:17,376 --> 00:47:19,253 His plating was incredible, 892 00:47:20,462 --> 00:47:23,841 and it was the perfect level of spiciness for the Korean palate. 893 00:47:42,150 --> 00:47:46,029 I was sure they hadn't tasted many dishes with doubanjiang in them, 894 00:47:46,530 --> 00:47:49,241 so I had reason to believe that things would go well. 895 00:47:52,661 --> 00:47:53,829 -Hmm? -Hmm? 896 00:47:54,496 --> 00:47:55,831 This is Chinese too! 897 00:47:56,415 --> 00:47:57,416 What the heck? 898 00:47:57,499 --> 00:48:00,252 They've used the same oxtail ingredient, 899 00:48:00,335 --> 00:48:03,046 and have both come up with a different Chinese dish. 900 00:48:04,631 --> 00:48:06,466 And these dishes are completely different. 901 00:48:06,550 --> 00:48:10,804 I'm thinking these two must have two entirely different styles. 902 00:48:10,888 --> 00:48:13,765 The ingredients they used are a bit different. 903 00:48:13,849 --> 00:48:14,766 Mm. 904 00:48:15,350 --> 00:48:16,476 This one's tough. 905 00:48:19,313 --> 00:48:22,024 Now then, let us begin the voting. 906 00:48:26,945 --> 00:48:28,822 It's really hard to pick one. 907 00:48:31,241 --> 00:48:33,118 The voting has concluded. 908 00:48:34,828 --> 00:48:36,872 The score is two to zero. 909 00:48:38,957 --> 00:48:41,919 The score is two to zero. 910 00:48:42,002 --> 00:48:44,546 Judges, please remove your blindfolds. 911 00:48:45,297 --> 00:48:48,133 Judges, please remove your blindfolds. 912 00:48:51,178 --> 00:48:52,346 -Hello. -Oh! 913 00:48:53,138 --> 00:48:53,972 Hello. 914 00:48:54,056 --> 00:48:55,599 Hello. 915 00:48:55,682 --> 00:48:56,934 Hello. 916 00:48:58,894 --> 00:48:59,895 Number one… 917 00:49:01,229 --> 00:49:02,397 …and number two. 918 00:49:03,398 --> 00:49:06,234 Dongpo rou tends to have a very strong star anise scent, 919 00:49:06,318 --> 00:49:08,695 which can be off-putting, but it wasn't too strong here. 920 00:49:08,779 --> 00:49:11,239 -I agree. The scent was really lovely. -Thank you. 921 00:49:11,323 --> 00:49:14,284 It had this lingering scent of umami after I was done eating, 922 00:49:14,368 --> 00:49:17,704 which went along nicely with the texture of the meat and everything else. 923 00:49:17,788 --> 00:49:18,747 Thank you. 924 00:49:18,830 --> 00:49:20,999 When I tried chef Lu's steamed oxtail, 925 00:49:21,083 --> 00:49:24,378 it tasted familiar because of the Pyogo and chestnuts, 926 00:49:24,461 --> 00:49:26,171 which also go into a galbi-jjim. 927 00:49:26,254 --> 00:49:28,215 I thought those two might go well together, 928 00:49:28,298 --> 00:49:29,716 so I added them in as well. 929 00:49:30,467 --> 00:49:32,386 It wasn't greasy at all. 930 00:49:32,469 --> 00:49:37,265 Everything worked nicely in tandem, the textures… really every element here. 931 00:49:37,349 --> 00:49:39,893 They both cooked the same Chinese dish, 932 00:49:40,477 --> 00:49:43,981 but they were cooked differently with different sub-ingredients. 933 00:49:46,024 --> 00:49:50,404 Now then, we will be announcing the outcome of the oxtail match. 934 00:49:51,321 --> 00:49:53,865 The survivor of this one-on-one duel is… 935 00:49:54,616 --> 00:49:55,784 Please, please, please… 936 00:49:55,867 --> 00:49:58,412 The survivor of this one-on-one duel is… 937 00:50:13,176 --> 00:50:15,846 …the Black Spoon Self-Made Chef has survived. 938 00:50:15,929 --> 00:50:17,681 -Thank you. -Congratulations. 939 00:50:17,764 --> 00:50:20,642 The Black Spoon Self-Made Chef has survived. 940 00:50:20,726 --> 00:50:22,185 All right. 941 00:50:22,269 --> 00:50:23,687 -Holy shit. -Oh no. 942 00:50:24,187 --> 00:50:26,523 -Lu Chinglai got eliminated? -Oh wow… 943 00:50:26,606 --> 00:50:29,443 -Chef Lu Chinglai got eliminated. -That's impossible. Unexpected. 944 00:50:29,526 --> 00:50:30,485 No way! 945 00:50:31,153 --> 00:50:33,113 The master got eliminated. 946 00:50:35,866 --> 00:50:38,243 -Oh, no need! -Thank you. 947 00:50:38,827 --> 00:50:39,953 -Thank you. -Congratulations. 948 00:50:40,037 --> 00:50:42,664 -Goodness me. -These young chefs are taking over. 949 00:50:42,748 --> 00:50:45,417 -Thanks for your hard work. -Yes, thank you, Chef. 950 00:50:45,500 --> 00:50:48,045 Thank you. Allow me to shake your hand. 951 00:50:48,128 --> 00:50:50,130 -Of course. -Right, thank you. 952 00:50:50,714 --> 00:50:54,176 I didn't know what to say. I was really caught off guard. 953 00:50:55,052 --> 00:50:56,970 -You're kidding. That's crazy. -Just crazy! 954 00:50:57,054 --> 00:51:00,390 I think he might actually break out in tears. He's gonna cry. 955 00:51:00,474 --> 00:51:02,476 -I mean, this is… -He did great. 956 00:51:02,559 --> 00:51:05,395 -He really did great, for real. -The dish smelled so good. 957 00:51:06,772 --> 00:51:09,316 -Thank you. Thank you so much. -Thank you. Congratulations. 958 00:51:17,157 --> 00:51:19,034 He simply performed better than me. 959 00:51:19,117 --> 00:51:21,328 That's why he ended up with better results. 960 00:51:21,411 --> 00:51:22,537 LU CHINGLAI 961 00:51:22,621 --> 00:51:25,165 There's no denying that one can only improve 962 00:51:25,248 --> 00:51:29,211 by failing repeatedly and working hard to better themselves, 963 00:51:29,294 --> 00:51:31,379 so this was a nice experience for me. 964 00:51:36,551 --> 00:51:39,679 Are there gonna be more Black or White Spoons left? 965 00:51:41,348 --> 00:51:43,225 The Black Spoons are doing great. 966 00:51:43,308 --> 00:51:46,394 -They're really competitive. -They're ready for battle. 967 00:51:46,478 --> 00:51:49,272 You can tell that the White Spoons are nervous. 968 00:51:49,940 --> 00:51:51,566 -I'm sorry, I have to win this. -Good luck. 969 00:51:51,650 --> 00:51:52,901 Apologies in advance, Chef. 970 00:51:52,984 --> 00:51:55,278 I worked briefly for Chef Oh Se-deuk. 971 00:51:55,362 --> 00:51:58,698 I was the newest hire, and he was the chef-owner. 972 00:51:58,782 --> 00:52:01,785 Now that I'm taking him on one-on-one, 973 00:52:01,868 --> 00:52:03,078 I need to beat him. 974 00:52:03,161 --> 00:52:05,747 Bao buns with mala beef gopchang. 975 00:52:07,040 --> 00:52:10,710 The dish I've prepared is a Middle Eastern-style beef gopchang. 976 00:52:11,503 --> 00:52:14,631 The dish we have deemed to be more delicious for this round 977 00:52:15,465 --> 00:52:16,842 is dish number one. 978 00:52:16,925 --> 00:52:19,803 The Black Spoon Hidden Genius has survived. 979 00:52:19,886 --> 00:52:22,472 The Black Spoon Hidden Genius has survived. 980 00:52:23,056 --> 00:52:25,934 He really is a hidden genius. 981 00:52:26,810 --> 00:52:29,229 Bone-in sirloin contestants, please enter. 982 00:52:29,312 --> 00:52:30,856 GOD OF SEASONING VS SEONKYOUNG LONGEST 983 00:52:30,939 --> 00:52:33,066 My opponent may be the Sea-gwi, but I'm the Taste-gwi, 984 00:52:33,150 --> 00:52:35,902 and I'm guessing I have the upper hand in this match. 985 00:52:35,986 --> 00:52:38,780 This is gochujang paella with bone-in sirloin. 986 00:52:38,864 --> 00:52:41,283 When it comes to cooking, I've got a leg up on him. 987 00:52:41,366 --> 00:52:46,163 The name of my dish is spicy, sweet, and sour bone-in sirloin. 988 00:52:47,205 --> 00:52:50,959 I think it's ultimately gonna come down to how well it's been cooked. 989 00:52:51,042 --> 00:52:52,210 You've survived. 990 00:52:53,753 --> 00:52:55,297 Thank you for your hard work. 991 00:52:55,380 --> 00:52:58,341 It's all over. I'm the best. 992 00:52:58,425 --> 00:53:01,303 -Whoo! White Spoons! -Wow, amazing! 993 00:53:01,386 --> 00:53:03,805 -White Spoons! -All right, all right! 994 00:53:04,514 --> 00:53:07,017 -I think Auntie's gonna win this. -Of course. 995 00:53:07,100 --> 00:53:08,768 I think we've got this one. 996 00:53:08,852 --> 00:53:11,646 Pretty sure the flavor'll be perfect for Judge Paik. 997 00:53:12,147 --> 00:53:14,274 We can't underestimate him. 998 00:53:15,400 --> 00:53:17,694 It's mackerel tomato soup. 999 00:53:18,987 --> 00:53:20,322 Very refreshing. It's well cooked. 1000 00:53:20,405 --> 00:53:21,573 It doesn't smell fishy. 1001 00:53:22,157 --> 00:53:25,243 The Black Spoon Auntie Omakase #1 has survived. 1002 00:53:25,327 --> 00:53:27,162 -Congratulations. -Thank you so much. 1003 00:53:27,245 --> 00:53:29,998 The Black Spoon Auntie Omakase #1 has survived. 1004 00:53:30,081 --> 00:53:31,791 This dish is a culmination 1005 00:53:31,875 --> 00:53:34,794 of all of my pasta-making knowledge and experience. 1006 00:53:34,878 --> 00:53:39,341 The acidity and sweetness of tomatoes go really well with shrimp. 1007 00:53:39,424 --> 00:53:42,427 The White Spoon Nam Jeong-seok survives. 1008 00:53:42,510 --> 00:53:44,679 Thank you. 1009 00:53:51,144 --> 00:53:53,605 The battle of the Pyogo mushrooms. 1010 00:53:53,688 --> 00:53:55,148 CHEF SPARK: PYOGO GNOCCHI 1011 00:53:55,232 --> 00:53:58,151 PARK JOON-WOO: DRIED PYOGO RISOTTO, SABLÉ AND CREAM 1012 00:53:58,235 --> 00:54:00,862 The Black Spoon Chef Spark has survived. 1013 00:54:01,571 --> 00:54:03,073 -Thanks. -…survives. 1014 00:54:06,117 --> 00:54:08,912 The theme of this duel is ogolgye chicken. 1015 00:54:09,871 --> 00:54:11,623 BANG KI-SU: STEAMED OGOLGYE CHICKEN SOUP 1016 00:54:11,706 --> 00:54:13,875 MASTER OF SCHOOL MEALS: SPICY BRAISED OGOLGYE CHICKEN 1017 00:54:14,584 --> 00:54:17,754 The Black Spoon Master of School Meals has survived. 1018 00:54:18,964 --> 00:54:21,049 Great work. 1019 00:54:21,132 --> 00:54:24,386 The Black Spoon Master of School Meals has survived. 1020 00:54:25,595 --> 00:54:27,389 -The school food chef won? -That's insane! 1021 00:54:27,472 --> 00:54:29,849 -Unbelievable. -The score's 11 to 9. 1022 00:54:29,933 --> 00:54:31,309 The final score is 11-9. 1023 00:54:31,393 --> 00:54:33,645 1:1 BLACK AND WHITE SHOWDOWN 1024 00:54:35,063 --> 00:54:37,691 GODDESS OF CHINESE CUISINE FABRI - SEUNG-WOO'S DAD 1025 00:54:37,774 --> 00:54:39,317 ONE TWO THREE - LU CHINGLAI 1026 00:54:41,861 --> 00:54:44,072 It's a shame we had to let these chefs go. 1027 00:54:44,155 --> 00:54:45,865 Some great talent here. 1028 00:54:45,949 --> 00:54:47,784 But now we have to make a decision. 1029 00:54:48,493 --> 00:54:50,996 -You and I have a super pass. -"A super pass"? 1030 00:54:51,079 --> 00:54:54,124 SUPER PASS: THE JUDGES MAY EACH SAVE A CONTESTANT ELIMINATED IN ROUND 2 1031 00:54:54,207 --> 00:54:58,086 Everyone here had a lot of talent, but since I can only pick one person, 1032 00:54:58,169 --> 00:55:00,130 this one was particularly close. 1033 00:55:00,213 --> 00:55:01,464 -Yeah. -So I choose…. 1034 00:55:02,674 --> 00:55:04,134 In that case, 1035 00:55:04,217 --> 00:55:06,594 there was one person who really surprised me. 1036 00:55:06,678 --> 00:55:08,096 And that's this one. 1037 00:55:08,930 --> 00:55:11,391 Oh, right! That contestant was amazing. 1038 00:55:12,142 --> 00:55:13,476 Final decision, then? 1039 00:55:14,978 --> 00:55:18,857 Two contestants will be allowed to rejoin as additional survivors. 1040 00:55:18,940 --> 00:55:20,650 ADDITIONAL SURVIVORS ANNOUNCEMENT 1041 00:55:28,450 --> 00:55:31,619 The first survivor is… 1042 00:55:33,955 --> 00:55:35,206 the Black Spoon… 1043 00:55:35,290 --> 00:55:36,666 -What? -Black Spoon! 1044 00:55:36,750 --> 00:55:38,043 Black Spoons? 1045 00:55:40,879 --> 00:55:42,589 …Goddess of Chinese Cuisine. 1046 00:55:45,508 --> 00:55:47,761 I'm going with the Goddess of Chinese Cuisine! 1047 00:55:47,844 --> 00:55:49,095 -She was so close. -I knew it. 1048 00:55:49,179 --> 00:55:53,058 I wanna see her duke it out with chef Jung Ji-sun again 1049 00:55:53,141 --> 00:55:54,934 since they were so evenly matched. 1050 00:55:55,018 --> 00:55:55,894 Yeah. 1051 00:55:55,977 --> 00:55:57,729 Congratulations! 1052 00:55:57,812 --> 00:55:59,814 -Thank you! -I'm really happy for you. 1053 00:55:59,898 --> 00:56:02,233 Good for you. Nice. 1054 00:56:02,317 --> 00:56:05,236 What doesn't kill you makes you stronger. 1055 00:56:05,320 --> 00:56:08,740 I'll be working myself to the bone to give this everything I've got. 1056 00:56:08,823 --> 00:56:10,825 I got lucky today. 1057 00:56:11,576 --> 00:56:13,203 I'm so jealous right now. 1058 00:56:14,037 --> 00:56:15,121 Now then, 1059 00:56:15,622 --> 00:56:16,998 we will be announcing 1060 00:56:17,791 --> 00:56:19,209 the final survivor. 1061 00:56:19,292 --> 00:56:20,960 And the final… 1062 00:56:22,962 --> 00:56:24,672 …survivor is… 1063 00:56:27,258 --> 00:56:29,386 …the Black Spoon Comic Book Chef. 1064 00:56:31,971 --> 00:56:34,641 Oh! 1065 00:56:40,271 --> 00:56:42,315 I have to go up against him again? 1066 00:56:42,399 --> 00:56:43,274 Whoa! 1067 00:56:44,109 --> 00:56:46,194 Some people might just write him off 1068 00:56:46,277 --> 00:56:49,239 for having learned his craft through reading comic books, 1069 00:56:49,739 --> 00:56:53,159 but I took the level of mastery he displayed in the kitchen 1070 00:56:53,243 --> 00:56:54,494 very seriously. 1071 00:56:55,078 --> 00:56:58,123 I was dying to find out what else he was capable of. 1072 00:56:58,206 --> 00:57:01,126 This is the biggest surprise I've had to date. 1073 00:57:01,209 --> 00:57:03,503 I'm not going to lose again. 1074 00:57:25,483 --> 00:57:27,193 Wow! What's this? 1075 00:57:29,070 --> 00:57:31,156 What's with the shipping containers? 1076 00:57:31,239 --> 00:57:32,740 Oh. 1077 00:57:32,824 --> 00:57:34,033 Cooking stations. 1078 00:57:34,117 --> 00:57:35,785 Why are they bunched together? 1079 00:57:35,869 --> 00:57:39,205 What's going on? They pulled the cooking stations together. 1080 00:57:39,956 --> 00:57:42,292 The one-on-one duels have concluded. 1081 00:57:42,375 --> 00:57:45,545 There are 11 contestants from the Black Spoons 1082 00:57:45,628 --> 00:57:47,338 and another 11 from the White Spoons. 1083 00:57:47,422 --> 00:57:52,135 Contestants, welcome to the third round of Culinary Class Wars. 1084 00:57:52,218 --> 00:57:55,305 For this round, you and your fellow chefs will be facing off 1085 00:57:55,388 --> 00:57:58,057 in a Black Spoon versus White Spoon team battle. 1086 00:58:05,273 --> 00:58:07,817 I've been wanting a team match. Works for me. 1087 00:58:07,901 --> 00:58:09,402 Seriously? 1088 00:58:09,486 --> 00:58:11,821 All right, we can do this. We can do this. 1089 00:58:11,905 --> 00:58:13,948 Do we have to? 1090 00:58:14,032 --> 00:58:15,700 I was mortified. This team is full 1091 00:58:15,783 --> 00:58:18,912 of well-known chefs who are used to running their own kitchens. 1092 00:58:18,995 --> 00:58:20,747 I really don't want to cook with other people. 1093 00:58:20,830 --> 00:58:23,249 This is a good thing. 1094 00:58:24,167 --> 00:58:25,502 We can do this. 1095 00:58:25,585 --> 00:58:27,378 I'm a very individual person. 1096 00:58:27,879 --> 00:58:31,216 I like cooking by myself, for myself. 1097 00:58:31,299 --> 00:58:33,259 A team challenge is very difficult. 1098 00:58:33,343 --> 00:58:34,302 Oh gosh! 1099 00:58:34,385 --> 00:58:38,056 Hey; now that we will be working as a unit, let's lose the formalities. 1100 00:58:38,139 --> 00:58:39,516 Okay, okay, okay, okay. 1101 00:58:39,599 --> 00:58:41,184 -Yes, sir. -We're all friends now. 1102 00:58:41,309 --> 00:58:42,685 CHEF SPARK: OLDEST BLACK SPOON 1103 00:58:42,769 --> 00:58:44,521 I feel like we'll have great teamwork. 1104 00:58:44,604 --> 00:58:46,648 Our opponents are the ones with egos. 1105 00:58:47,565 --> 00:58:50,527 I have a hunch that they will probably all get in their own way. 1106 00:58:50,610 --> 00:58:52,237 I think the Black Spoons are gonna win. 1107 00:58:52,862 --> 00:58:56,533 Contestants, there are two chambers in front of you. 1108 00:58:58,868 --> 00:59:00,370 What is it this time? 1109 00:59:00,453 --> 00:59:01,287 Over there? 1110 00:59:01,371 --> 00:59:04,832 This is where the Black Spoon versus White Spoon team match 1111 00:59:04,916 --> 00:59:06,709 will be taking place. 1112 00:59:06,793 --> 00:59:10,004 We will now reveal the Chamber of Ingredients. 1113 00:59:14,050 --> 00:59:16,636 -No way. -Whoa! 1114 00:59:16,719 --> 00:59:17,929 Wow!