1
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It's time to reveal
the Black and White Spoon Team Battle's

2
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Room of Ingredients.

3
00:00:22,856 --> 00:00:24,441
Holy, this is insane.

4
00:00:33,658 --> 00:00:36,036
There's a butcher shop over there.

5
00:00:39,122 --> 00:00:40,457
That's a whole fish market.

6
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This is insane.

7
00:00:47,881 --> 00:00:49,299
-Just look at that.
-Incredible.

8
00:00:49,382 --> 00:00:50,425
It's seafood versus meat.

9
00:00:50,508 --> 00:00:51,926
-My goodness.
-I got the chills.

10
00:00:52,927 --> 00:00:54,179
I got goosebumps.

11
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The Room of Meat

12
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is filled with the most premium
Korean beef and pork,

13
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and you can find all kinds of cuts there.

14
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-This is a whole cow.
-Yeah.

15
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We'd have to butcher it.

16
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Do we have to cut these ourselves?

17
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We do if we get this room.

18
00:01:16,117 --> 00:01:18,995
I thought, "When was the last time
I cut my own meat?"

19
00:01:19,079 --> 00:01:21,956
I usually get my employees
to do it for me now.

20
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And the Room of Seafood

21
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has more than 100 kinds of fish in season
and various kinds of seafood.

22
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-There are yellowtails and sea breams.
-Yes, yellowtails.

23
00:01:33,718 --> 00:01:35,178
Scallops, mussels…

24
00:01:35,261 --> 00:01:36,346
I see octopuses too.

25
00:01:36,429 --> 00:01:39,224
Wow, it's really fresh.

26
00:01:39,307 --> 00:01:40,517
It's alive.

27
00:01:40,600 --> 00:01:41,810
We'd have to kill these.

28
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Those fish were swimming about,

29
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so I'd have to take their lives
before I cook them.

30
00:01:47,315 --> 00:01:50,527
I never imagined there would be live fish.

31
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Please decide the ingredient
you would like to compete with

32
00:01:53,988 --> 00:01:57,867
and form two teams for each spoon class,

33
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a Room of Meat team
and a Room of Seafood team.

34
00:02:01,830 --> 00:02:03,206
We need to divide up the teams well.

35
00:02:04,582 --> 00:02:09,254
Anyone here who wants to do meat
should be on the meat team,

36
00:02:09,337 --> 00:02:11,756
and if you want to cook with seafood,
then do that.

37
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Anyone who's good with meat?

38
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Meat.

39
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-No one?
-Well, I prefer meat over seafood.

40
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I'll go with meat.

41
00:02:20,098 --> 00:02:21,266
-I want seafood.
-Seafood.

42
00:02:21,349 --> 00:02:22,767
-I'll do seafood.
-They're in Japanese cuisine,

43
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so they should do seafood.

44
00:02:24,269 --> 00:02:25,562
-Meat here.
-Meat for me.

45
00:02:26,104 --> 00:02:27,147
-Meat's over here.
-Meat.

46
00:02:27,230 --> 00:02:28,314
-Seafood?
-Seafood.

47
00:02:28,398 --> 00:02:29,774
Definitely meat for me.

48
00:02:29,858 --> 00:02:31,734
-We don't have enough in meat.
-Wait, but…

49
00:02:31,818 --> 00:02:33,945
Everyone's better with seafood?

50
00:02:34,028 --> 00:02:35,697
I'm just more used to it.

51
00:02:35,780 --> 00:02:38,158
Are you three doing meat?

52
00:02:38,241 --> 00:02:39,784
-Yes.
-This is tough.

53
00:02:39,868 --> 00:02:41,494
I just chose meat.

54
00:02:41,578 --> 00:02:42,787
You three are meat then.

55
00:02:42,871 --> 00:02:43,955
Chef, come over.

56
00:02:44,038 --> 00:02:46,583
-It'll be the four women.
-Yes, that's good.

57
00:02:46,666 --> 00:02:47,917
I have to do seafood.

58
00:02:48,918 --> 00:02:51,588
Aren't you good with meat too?

59
00:02:51,671 --> 00:02:54,048
-You want seafood or meat?
-Seafood.

60
00:02:54,132 --> 00:02:55,842
-Seafood, all right.
-I see.

61
00:02:55,925 --> 00:02:57,927
-Okay.
-He's sure about it.

62
00:02:58,011 --> 00:03:00,263
-Meat there, seafood here.
-Yes, seafood here.

63
00:03:00,972 --> 00:03:03,141
Seafood team, come over here.

64
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-I'll go over here.
-Really?

65
00:03:04,684 --> 00:03:06,269
I've handled seafood in the past.

66
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You all have too similar styles though.

67
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It's better not to overlap.

68
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-You're all Italian.
-All Western cuisine.

69
00:03:13,026 --> 00:03:15,528
-We have to win this.
-Right.

70
00:03:15,612 --> 00:03:18,323
-We need to balance it out.
-Yes, we need balance.

71
00:03:18,406 --> 00:03:21,701
Someone from Chinese, Japanese,
or Korean cuisine should join.

72
00:03:21,784 --> 00:03:23,870
Should I do seafood then?

73
00:03:24,370 --> 00:03:26,915
-Yes, that'll make it five and six.
-Should I move?

74
00:03:26,998 --> 00:03:30,043
I moved not because of the ingredient
but because of the formation.

75
00:03:30,126 --> 00:03:32,754
I didn't think
a team full of Chinese cuisine chefs…

76
00:03:32,837 --> 00:03:34,339
COMIC BOOK CHEF, SELF-MADE CHEF,
GODDESS OF CHINESE CUISINE

77
00:03:34,422 --> 00:03:39,093
…would have effective teamwork
because our opinions could clash.

78
00:03:39,177 --> 00:03:42,013
Let's go with Italian,
but I'll give it a Chinese touch.

79
00:03:42,096 --> 00:03:43,723
Right, like Chinese-Italian.

80
00:03:43,806 --> 00:03:44,641
Sounds good.

81
00:03:44,724 --> 00:03:47,685
We should even out the numbers.

82
00:03:47,769 --> 00:03:48,895
Are you doing meat?

83
00:03:48,978 --> 00:03:51,314
There are too many over there,
so I'll come here.

84
00:03:51,397 --> 00:03:52,440
So you're in meat.

85
00:03:52,523 --> 00:03:54,192
Let me know if you need some help.

86
00:03:54,275 --> 00:03:55,818
Okay, please join us.

87
00:03:56,653 --> 00:03:58,696
All right, then.

88
00:03:59,364 --> 00:04:01,699
The five of you are doing meat,

89
00:04:01,783 --> 00:04:03,201
-and we're doing seafood.
-Okay.

90
00:04:03,284 --> 00:04:04,410
It's a team battle,

91
00:04:05,078 --> 00:04:06,496
so we can't make a simple dish.

92
00:04:06,579 --> 00:04:09,916
-It has to be very grand.
-True.

93
00:04:09,999 --> 00:04:13,086
-Not just one simple dish.
-Then shouldn't we mix

94
00:04:13,169 --> 00:04:15,338
the Chinese cuisine chefs among the teams?

95
00:04:15,421 --> 00:04:17,048
-Mix the cuisines.
-You think so?

96
00:04:17,131 --> 00:04:19,342
-I can't stop thinking
-That we should mix it up?

97
00:04:19,425 --> 00:04:21,344
it'd be better if we mixed it up.

98
00:04:21,427 --> 00:04:25,765
In that case, I should tell you
that seafood takes up

99
00:04:25,848 --> 00:04:28,601
95% of the menu in my restaurant.

100
00:04:28,685 --> 00:04:32,146
So I have limited techniques for meat,
like charcoal and such.

101
00:04:32,230 --> 00:04:34,482
I just don't want to cook with meat.

102
00:04:34,565 --> 00:04:35,400
I see.

103
00:04:35,942 --> 00:04:38,945
I think we'd get better ideas
if we all go with the option

104
00:04:39,028 --> 00:04:40,738
we're comfortable with.

105
00:04:40,822 --> 00:04:42,490
I don't normally cook with meat,

106
00:04:42,573 --> 00:04:47,578
so I'd have less to say about it
and a higher chance of making mistakes.

107
00:04:48,079 --> 00:04:49,163
I see.

108
00:04:49,247 --> 00:04:51,582
Honestly, I didn't like it.

109
00:04:51,666 --> 00:04:54,961
I thought it'd be better for our teams
to have a variety of cuisines

110
00:04:55,044 --> 00:04:59,090
so we could have
a wide range of ideas for even one dish

111
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and serve that dish
almost like a full course.

112
00:05:02,176 --> 00:05:03,803
We're all on the same team,

113
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so I wanted us
to divide our roles more effectively.

114
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But they simply went,
"I prefer this over meat,"

115
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and just dropped out.

116
00:05:12,312 --> 00:05:13,646
There was nothing I could do.

117
00:05:13,730 --> 00:05:15,023
Just divide ourselves up like this.

118
00:05:15,106 --> 00:05:18,109
-Okay.
-Then it's the five of you and six of us.

119
00:05:18,192 --> 00:05:21,404
Team battles are all about
not fighting with each other

120
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-and following the leader.
-That's right.

121
00:05:25,366 --> 00:05:28,244
-All we need to do is follow orders.
-Exactly.

122
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We just follow our leader.

123
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-We don't know what we're cooking yet.
-Right.

124
00:05:31,372 --> 00:05:33,041
We don't know the theme yet.

125
00:05:33,124 --> 00:05:35,752
Let's do a cheer all together
before we get started.

126
00:05:35,835 --> 00:05:39,255
It might be the last time
all 11 of us are here.

127
00:05:39,339 --> 00:05:40,631
-Bring it in.
-The last time?

128
00:05:42,091 --> 00:05:44,510
-I mean, one team is going to lose.
-What are you implying?

129
00:05:44,594 --> 00:05:45,428
-We'll be together.
-Come on now.

130
00:05:45,511 --> 00:05:46,888
-One, two, three.
-Hands up.

131
00:05:46,971 --> 00:05:48,181
-Let's go!
-Let's go!

132
00:05:48,264 --> 00:05:50,683
-Let's do that too.
-Yes, gather up.

133
00:05:50,767 --> 00:05:51,893
Let's make a scrum.

134
00:05:51,976 --> 00:05:54,645
"Let's go" is a bit boring, so…

135
00:05:54,729 --> 00:05:56,606
All right. One, two, three!

136
00:05:56,689 --> 00:05:57,523
-Beat them!
-Beat them!

137
00:05:59,275 --> 00:06:01,569
They're copying us, those copycats.

138
00:06:03,404 --> 00:06:05,239
Hey, White Spoon chefs.

139
00:06:05,323 --> 00:06:07,658
We'll beat you clean and cold.

140
00:06:07,742 --> 00:06:11,454
To the Black Spoon chefs,
I'm sorry this is your last day.

141
00:06:12,663 --> 00:06:13,498
ROOM OF MEAT

142
00:06:13,581 --> 00:06:19,337
TEAM CHO EUN-JU VS TEAM TRIPLE STAR

143
00:06:19,420 --> 00:06:20,254
ROOM OF SEAFOOD

144
00:06:20,338 --> 00:06:26,344
TEAM CHOI HYUN-SEOK VS TEAM CHEF SPARK

145
00:06:27,178 --> 00:06:31,766
This Room of Ingredients round
of the Black and White Spoons' Team Battle

146
00:06:32,350 --> 00:06:35,728
will be held
through a special judging process.

147
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Holy shit.

148
00:06:39,690 --> 00:06:42,068
What is it this time?

149
00:06:42,652 --> 00:06:46,697
We will now reveal the judging process

150
00:06:47,198 --> 00:06:49,742
-of this Team Battle.
-What will it be?

151
00:06:52,036 --> 00:06:52,870
What's that?

152
00:06:53,663 --> 00:06:54,705
Oh, what?

153
00:06:55,998 --> 00:06:57,250
That's so scary.

154
00:07:02,713 --> 00:07:03,714
What?

155
00:07:09,220 --> 00:07:10,346
Are they real people?

156
00:07:10,972 --> 00:07:13,474
Tasting your dishes for this round

157
00:07:14,475 --> 00:07:18,396
will be these 100 mystery judges.

158
00:07:23,943 --> 00:07:27,363
-100 people?
-This is insane.

159
00:07:28,656 --> 00:07:29,699
It was frightening.

160
00:07:29,782 --> 00:07:32,201
They were all in black,
wearing white masks,

161
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and just staring at us.

162
00:07:34,078 --> 00:07:36,330
It triggered something
uncomfortable inside me.

163
00:07:36,414 --> 00:07:38,708
They weren't even making any faces.

164
00:07:40,960 --> 00:07:43,546
There are 200 eyes watching you.

165
00:07:44,464 --> 00:07:45,673
It's scary.

166
00:07:47,967 --> 00:07:49,719
They really are mystery judges.

167
00:07:51,179 --> 00:07:55,558
Your task is to prepare 100 dishes
for these 100 judges to taste

168
00:07:55,641 --> 00:07:59,353
under the time limit of 200 minutes.

169
00:08:01,147 --> 00:08:03,399
-We have to make 100 portions.
-That much?

170
00:08:03,483 --> 00:08:06,319
-Whatever it is, it has to be for 100.
-For 100 people?

171
00:08:06,402 --> 00:08:09,197
-We're making 100 portions.
-For 100 people.

172
00:08:09,280 --> 00:08:11,115
-It can't be a full course.
-Right.

173
00:08:12,074 --> 00:08:12,909
This is intense.

174
00:08:13,534 --> 00:08:15,411
-100 portions?
-In 3 hours and 20 minutes.

175
00:08:15,495 --> 00:08:17,246
Looking at our team,

176
00:08:17,330 --> 00:08:21,292
I got worried there weren't many of us

177
00:08:21,375 --> 00:08:25,171
who had experience
in making such large portions.

178
00:08:25,755 --> 00:08:27,298
-100 portions.
-We're counting on you.

179
00:08:27,381 --> 00:08:29,217
MASTER OF SCHOOL MEALS

180
00:08:29,300 --> 00:08:32,595
You may only use the ingredients
from the main kitchen,

181
00:08:33,179 --> 00:08:35,973
and any dish
that is not complete in the given time

182
00:08:36,057 --> 00:08:38,559
will not be included in the tasting.

183
00:08:38,643 --> 00:08:41,729
We have to make enough for 100 portions.
Any less will be a disaster.

184
00:08:41,812 --> 00:08:43,814
We should make 110 portions

185
00:08:43,898 --> 00:08:45,191
so we don't lose any votes.

186
00:08:45,775 --> 00:08:49,737
Once the dishes are complete,
the judges will taste and vote.

187
00:08:50,571 --> 00:08:54,408
The team that receives more votes will win

188
00:08:55,701 --> 00:08:57,537
and all of its members will survive.

189
00:08:59,205 --> 00:09:01,082
It's ride or die together.

190
00:09:01,165 --> 00:09:03,042
It has to be appealing to everyone.

191
00:09:03,125 --> 00:09:05,545
They should know it's delicious
with just one bite.

192
00:09:05,628 --> 00:09:07,129
-It has to be delicious.
-Right.

193
00:09:07,213 --> 00:09:08,965
It'll need to be delicious
in just one bite.

194
00:09:09,048 --> 00:09:10,758
-Let's win.
-Yes.

195
00:09:10,841 --> 00:09:13,219
-We can easily win this.
-I think so too.

196
00:09:13,803 --> 00:09:14,971
Let's wipe them all out.

197
00:09:16,931 --> 00:09:18,683
Also in this round,

198
00:09:19,267 --> 00:09:23,437
Judges Paik Jong-won and Anh Sung-jae…

199
00:09:24,313 --> 00:09:26,315
-Won't taste?
-They're not judging?

200
00:09:26,399 --> 00:09:28,192
-Are they not coming?
-Maybe?

201
00:09:34,532 --> 00:09:38,744
…will be seated here
with the Mystery Judges.

202
00:09:39,495 --> 00:09:41,706
They will be observing
your cooking processes

203
00:09:42,206 --> 00:09:46,252
-before tasting and judging your dishes.
-I didn't notice them at all.

204
00:09:46,335 --> 00:09:47,461
-They blend in so well.
-Is that Chef Anh?

205
00:09:47,545 --> 00:09:49,255
-Yes, he's there.
-They're over there.

206
00:09:49,338 --> 00:09:51,465
Mr. Paik's there as well. What a surprise.

207
00:09:51,549 --> 00:09:54,135
-That was such a surprise.
-I wasn't expecting it.

208
00:09:54,218 --> 00:09:55,386
Oh my god.

209
00:09:55,469 --> 00:09:56,637
That surprised me.

210
00:09:57,597 --> 00:09:58,889
What's most important

211
00:09:58,973 --> 00:10:01,851
is for all 100 dishes to taste consistent.

212
00:10:02,435 --> 00:10:04,186
Teamwork is the key here.

213
00:10:04,270 --> 00:10:07,690
You'll be cooking quality dishes
within the given time

214
00:10:07,773 --> 00:10:10,693
with chefs you've
never worked with before.

215
00:10:11,569 --> 00:10:13,237
I'll be rooting for all of you.

216
00:10:14,155 --> 00:10:16,824
They'll be observing the whole process.

217
00:10:16,907 --> 00:10:19,994
We have a selection
of very unique chefs here.

218
00:10:21,996 --> 00:10:23,331
What if we clash?

219
00:10:23,414 --> 00:10:24,915
Oh no, you shouldn't mix that.

220
00:10:24,999 --> 00:10:27,209
Why didn't you take everything out?

221
00:10:27,293 --> 00:10:29,837
We're done testing. We should be plating.

222
00:10:29,920 --> 00:10:31,464
You should've tasted it sooner.

223
00:10:31,547 --> 00:10:32,840
This is tough.

224
00:10:32,923 --> 00:10:33,758
We're screwed.

225
00:10:35,301 --> 00:10:37,386
We have to hurry up. Is this all?

226
00:10:37,470 --> 00:10:38,679
It's already done.

227
00:10:38,763 --> 00:10:40,097
-Hey, come on.
-They took everything.

228
00:10:40,181 --> 00:10:41,682
Chef Spark, wait.

229
00:10:41,766 --> 00:10:43,225
Damn, we're screwed.

230
00:10:45,269 --> 00:10:47,438
The teams who chose the Room of Meat,

231
00:10:48,939 --> 00:10:52,026
White Spoon's Team Cho Eun-ju

232
00:10:52,735 --> 00:10:58,616
and Black Spoon's Team Triple Star
will now begin their team battle.

233
00:10:58,699 --> 00:11:00,201
The White Spoon Team looks daunting.

234
00:11:00,284 --> 00:11:02,662
-I think so too.
-They look invincible.

235
00:11:03,829 --> 00:11:06,999
They had all the chefs
I considered to be the most talented

236
00:11:07,083 --> 00:11:08,292
among the White Spoons.

237
00:11:09,251 --> 00:11:12,546
They're very experienced and famous too.

238
00:11:13,297 --> 00:11:15,007
Who should be the head chef?

239
00:11:16,092 --> 00:11:16,967
You should do it.

240
00:11:17,051 --> 00:11:19,303
You know how to lead with plating.

241
00:11:19,387 --> 00:11:20,471
CHO EUN-JU
HEAD CHEF

242
00:11:20,554 --> 00:11:22,932
You should be in control of our style.

243
00:11:23,683 --> 00:11:26,602
The other team's head chef
is Chef Cho Eun-ju.

244
00:11:26,686 --> 00:11:30,231
She's won the world's
top three cooking contests,

245
00:11:31,023 --> 00:11:34,944
and she works in an environment
where she deals with a lot of people.

246
00:11:35,027 --> 00:11:38,072
The other team's chefs are all so famous.

247
00:11:38,906 --> 00:11:40,574
There's Chef Seonkyoung Longest

248
00:11:41,325 --> 00:11:43,160
and Chef Choi Kang-rok too.

249
00:11:43,744 --> 00:11:47,832
There's Chef Hwang Jin-seon,
who beat me in the last round.

250
00:11:48,666 --> 00:11:51,460
And there's the talented Chef Jung Ji-sun.

251
00:11:52,044 --> 00:11:53,170
It's an all-star lineup.

252
00:11:53,838 --> 00:11:55,339
Will we be able to win?

253
00:11:55,423 --> 00:11:59,176
That team is very Chinese cuisine-heavy.

254
00:11:59,260 --> 00:12:01,971
They have Ji-sun and Jin-seon.

255
00:12:02,054 --> 00:12:03,514
Even their names sound similar.

256
00:12:04,140 --> 00:12:07,226
The other team
had picked a leader who was pretty young,

257
00:12:07,309 --> 00:12:11,105
so I knew we could make better dishes
with more ease.

258
00:12:11,188 --> 00:12:13,858
Such a young leader
would only sway so easily.

259
00:12:13,941 --> 00:12:15,609
Our head chef should be Triple Star.

260
00:12:15,693 --> 00:12:16,652
TRIPLE STAR
HEAD CHEF

261
00:12:16,736 --> 00:12:17,820
-All right.
-Good.

262
00:12:17,903 --> 00:12:20,823
I think it'd be good for me to lead

263
00:12:20,906 --> 00:12:22,742
since you're Korean
and Chinese cuisine chefs

264
00:12:22,825 --> 00:12:24,118
and I have a different specialty.

265
00:12:24,201 --> 00:12:27,037
-I can mediate between you all.
-Yes.

266
00:12:27,121 --> 00:12:30,458
Right, I know you'll do well.
You're so calm and collected.

267
00:12:30,541 --> 00:12:32,835
I was the only Western cuisine chef.

268
00:12:32,918 --> 00:12:34,628
There were two Chinese cuisine chefs

269
00:12:35,212 --> 00:12:36,797
and three Korean cuisine chefs.

270
00:12:38,048 --> 00:12:40,259
I think we've got
a nice balance on our team.

271
00:12:40,801 --> 00:12:44,180
I think we'd have a good chance
if we work well together.

272
00:12:44,680 --> 00:12:48,768
As soon as I was chosen as the leader,
I decided to let go of my own ambitions

273
00:12:48,851 --> 00:12:50,770
and focus on the strengths of my teammates

274
00:12:51,353 --> 00:12:54,440
so that we could merge
the three cuisines effectively.

275
00:12:54,940 --> 00:12:58,319
I don't want us to have any regrets.

276
00:12:59,195 --> 00:13:02,281
The Black and White Spoons' Team Battle,

277
00:13:02,364 --> 00:13:05,201
Room of Meat round begins now.

278
00:13:06,368 --> 00:13:07,912
ROOM OF MEAT
BATTLE BEGINS

279
00:13:07,995 --> 00:13:09,747
-Let's strategize.
-Okay, come on.

280
00:13:09,830 --> 00:13:10,831
-Hurry.
-All right.

281
00:13:10,915 --> 00:13:12,750
Are we going with with dongpo pork?

282
00:13:12,833 --> 00:13:13,918
Dongpo-style?

283
00:13:14,001 --> 00:13:15,503
Didn't we say hong shao rou?

284
00:13:15,586 --> 00:13:17,546
Those two are pretty much the same.

285
00:13:17,630 --> 00:13:20,090
-Should we do hong shao rou?
-What exactly is it?

286
00:13:20,174 --> 00:13:22,760
It's braised pork belly,
just like dongpo pork.

287
00:13:22,843 --> 00:13:24,595
-Braised pork belly?
-We cut everything

288
00:13:24,678 --> 00:13:26,430
and braise it all together.

289
00:13:26,514 --> 00:13:27,598
10 MINUTES EARLIER

290
00:13:27,681 --> 00:13:29,308
We don't have to invent a new dish.

291
00:13:29,391 --> 00:13:31,727
Let's just make something
that isn't too risky.

292
00:13:31,811 --> 00:13:34,063
It's best to quickly cook
a well-known food

293
00:13:34,563 --> 00:13:37,399
for 100 people in good quality.

294
00:13:37,483 --> 00:13:39,819
Let me suggest an idea.

295
00:13:39,902 --> 00:13:45,741
Braising huge lumps of pork belly
to make 100 dishes.

296
00:13:45,825 --> 00:13:47,618
We need that kind of a structured plan.

297
00:13:47,701 --> 00:13:48,828
Then how about this?

298
00:13:48,911 --> 00:13:51,831
Our base can be hong shao rou

299
00:13:51,914 --> 00:13:54,917
-and give it some twists.
-We have three and a half hours.

300
00:13:55,000 --> 00:13:58,128
-That's enough time to make dongpo pork.
-Exactly.

301
00:13:58,212 --> 00:14:01,632
We thought it'd be best to braise the meat

302
00:14:01,715 --> 00:14:03,801
to make 100 dishes of equal quality.

303
00:14:03,884 --> 00:14:06,387
In Japanese cuisine,
when we make dongpo pork,

304
00:14:06,470 --> 00:14:10,474
we braise the pork to make it soft,

305
00:14:10,558 --> 00:14:13,602
then make a soft potato filling.

306
00:14:13,686 --> 00:14:15,145
-Like mash.
-Yes.

307
00:14:15,229 --> 00:14:17,398
If you cover it with that,

308
00:14:17,481 --> 00:14:20,150
it keeps the heat
and gives it a new taste.

309
00:14:20,234 --> 00:14:23,362
We're making hong shao rou then.

310
00:14:23,445 --> 00:14:26,282
-Say this is the plate.
-With mashed potatoes.

311
00:14:26,365 --> 00:14:28,617
So we put the pork here

312
00:14:28,701 --> 00:14:30,911
-and cover it with the mash.
-Yes.

313
00:14:30,995 --> 00:14:33,205
-Cover it, right?
-We won't have enough though.

314
00:14:33,289 --> 00:14:34,915
-We won't?
-Put it under the meat.

315
00:14:34,999 --> 00:14:37,459
-There aren't enough potatoes.
-Under the meat, then?

316
00:14:37,543 --> 00:14:39,295
-Like the meat's hanging.
-So then,

317
00:14:39,378 --> 00:14:42,089
the mashed potatoes are here,
the dongpo pork is here,

318
00:14:42,172 --> 00:14:44,425
and some deep-fried spring onions
can go on top.

319
00:14:44,508 --> 00:14:46,677
Spring onions and other garnishes there.

320
00:14:46,760 --> 00:14:49,763
We don't have enough garnishes.
How about one more?

321
00:14:49,847 --> 00:14:51,265
We can cut some radishes

322
00:14:51,849 --> 00:14:54,852
and braise them with the pork.

323
00:14:54,935 --> 00:14:57,187
-That's good, or we could sear them.
-That'd be nice.

324
00:14:57,271 --> 00:14:58,731
We can dice the radishes.

325
00:14:58,814 --> 00:15:01,275
-Vegetable garnish?
-Yes, just put that down.

326
00:15:01,358 --> 00:15:02,776
Vegetable garnish.

327
00:15:03,277 --> 00:15:06,196
-Just scribble it down and let's start.
-I'll go get the meat.

328
00:15:07,114 --> 00:15:10,159
We should have something pickled here.

329
00:15:10,242 --> 00:15:11,201
Sure, for acidity.

330
00:15:11,285 --> 00:15:13,495
-We need something tangy.
-Do we really?

331
00:15:15,122 --> 00:15:16,415
I disagree.

332
00:15:18,417 --> 00:15:19,668
-Should I start?
-Yes.

333
00:15:19,752 --> 00:15:20,586
So I…

334
00:15:21,211 --> 00:15:23,339
Should we make a dish
that uses all of this?

335
00:15:23,422 --> 00:15:24,715
Yes, all of it.

336
00:15:24,798 --> 00:15:27,468
I think we could do a naengchae,
like a salad dish.

337
00:15:27,551 --> 00:15:28,928
What kind of naengchae?

338
00:15:29,553 --> 00:15:31,972
That's what we should plan out.

339
00:15:32,056 --> 00:15:33,599
How about this?

340
00:15:33,682 --> 00:15:36,936
Korean-style beef jeon
wrapped in Chinese-style naengchae.

341
00:15:37,019 --> 00:15:39,521
-Something of the sort.
-That sounds nice.

342
00:15:39,605 --> 00:15:41,231
Think of this as the plate.

343
00:15:41,815 --> 00:15:44,652
-First, let's get some bones.
-The dish.

344
00:15:44,735 --> 00:15:47,071
We'll use some ribs or something
for the broth,

345
00:15:47,154 --> 00:15:49,448
then pour the sauce
and place the beef jeon

346
00:15:49,531 --> 00:15:52,451
and some stir-fry,
like stir-fried eggplants

347
00:15:52,534 --> 00:15:53,619
in Chinese style.

348
00:15:53,702 --> 00:15:55,955
And let's top those with a cucumber
and spring onion salad,

349
00:15:56,038 --> 00:15:58,165
so they can easily eat it like a wrap.

350
00:15:58,248 --> 00:16:01,335
-It's one spoonful then.
-Yes, but a big spoonful.

351
00:16:01,418 --> 00:16:06,966
I suggested going with a safe
and delicious idea of making a meat wrap,

352
00:16:07,049 --> 00:16:11,303
and everyone chipped in
with more ideas to complete our dish.

353
00:16:11,387 --> 00:16:12,721
Let's go with this dish.

354
00:16:12,805 --> 00:16:14,640
We should go ahead with the beef jeon.

355
00:16:14,723 --> 00:16:16,225
-Which cut?
-Let's see.

356
00:16:16,308 --> 00:16:18,185
-The meat.
-Sirloin would be the best.

357
00:16:18,268 --> 00:16:19,520
-Sure.
-Okay, sirloin it is.

358
00:16:19,603 --> 00:16:21,814
It's decided.

359
00:16:21,897 --> 00:16:24,984
-Let's do this.
-Triple Star's doing the butchering.

360
00:16:25,818 --> 00:16:27,277
Let's go!

361
00:16:27,361 --> 00:16:28,654
You got this.

362
00:16:29,363 --> 00:16:31,365
-But this is…
-Pickles are no more

363
00:16:31,448 --> 00:16:33,659
-than just sour vegetables.
-Can we just…

364
00:16:33,742 --> 00:16:35,577
What was it?

365
00:16:35,661 --> 00:16:38,038
We could just put them
in lemon or lime juice.

366
00:16:38,122 --> 00:16:42,001
So how about we use that red stuff?
What was it called?

367
00:16:42,084 --> 00:16:45,129
We already decided on everything.

368
00:16:45,212 --> 00:16:47,423
They argued so long over the main dish

369
00:16:47,506 --> 00:16:49,425
and now they're arguing over the garnish.

370
00:16:50,926 --> 00:16:52,928
Can't we come back to that later?

371
00:16:53,012 --> 00:16:54,138
Cook the meat first.

372
00:16:54,221 --> 00:16:57,224
It doesn't even take that long
to make garnishes.

373
00:16:58,559 --> 00:17:01,478
-Chef Cho, here's what I think.
-Yes?

374
00:17:01,562 --> 00:17:03,439
-I say we focus on the meat.
-The meat?

375
00:17:03,522 --> 00:17:05,441
-I agree.
-We don't need sides.

376
00:17:05,524 --> 00:17:07,234
-Just focus on the main thing.
-Right.

377
00:17:07,317 --> 00:17:09,903
All right, let's assign the jobs.

378
00:17:09,987 --> 00:17:11,947
-Let's submit this first, and…
-I'll bring the meat.

379
00:17:12,031 --> 00:17:13,615
I'll make the mashed potatoes.

380
00:17:13,699 --> 00:17:15,034
Okay, then.

381
00:17:15,117 --> 00:17:16,535
They must be done strategizing.

382
00:17:18,245 --> 00:17:19,538
-Let's set it up.
-Chef Cho.

383
00:17:20,205 --> 00:17:22,082
-What should I do, Chef Cho?
-So we…

384
00:17:25,169 --> 00:17:27,421
-He's bringing the meat.
-We need vegetables.

385
00:17:32,676 --> 00:17:35,137
-Hold on. Let's use this.
-All right.

386
00:17:41,018 --> 00:17:42,561
Is this station for the meat?

387
00:17:42,644 --> 00:17:43,687
No, it's not.

388
00:17:43,771 --> 00:17:45,022
Let's get the ingredients first.

389
00:17:45,105 --> 00:17:47,483
-Yes.
-Can I peel the potatoes here?

390
00:17:48,817 --> 00:17:49,985
It's so freaking heavy.

391
00:17:52,613 --> 00:17:53,655
Why is it so heavy?

392
00:17:54,156 --> 00:17:55,616
-Where's the knife?
-Are you using pork?

393
00:17:55,699 --> 00:17:56,700
Yes.

394
00:17:56,784 --> 00:17:57,910
Using something expensive?

395
00:17:57,993 --> 00:17:59,244
-Yes, beef.
-Tenderloin?

396
00:17:59,328 --> 00:18:01,121
No, sirloin.

397
00:18:02,831 --> 00:18:06,043
Pork would be better
since it has a richer taste.

398
00:18:06,126 --> 00:18:09,505
I think a lot of Koreans
prefer pork over beef.

399
00:18:10,005 --> 00:18:11,757
TEAM WHITE SPOON:
PORK

400
00:18:11,840 --> 00:18:14,676
I was worried
that our ingredients would overlap.

401
00:18:14,760 --> 00:18:18,097
I personally think
pork is tastier than beef,

402
00:18:19,056 --> 00:18:22,017
so I think it worked out well
and that it'll be a fun competition.

403
00:18:23,310 --> 00:18:27,147
I personally didn't want to use pork belly
because the taste varies by cut,

404
00:18:27,648 --> 00:18:29,608
so I thought it'd be too risky to use.

405
00:18:29,691 --> 00:18:30,943
That's why we chose beef.

406
00:18:31,026 --> 00:18:32,778
TEAM BLACK SPOON:
BEEF

407
00:18:32,861 --> 00:18:34,113
Damn, I can't even lift it.

408
00:18:36,031 --> 00:18:37,074
It's so heavy.

409
00:18:38,992 --> 00:18:41,620
-It's too heavy.
-Someone help!

410
00:18:41,703 --> 00:18:43,122
Help him out. Where are they?

411
00:18:44,832 --> 00:18:46,959
Can someone help? It's too heavy.

412
00:18:47,042 --> 00:18:48,836
-What is?
-The meat. It's so heavy.

413
00:18:49,878 --> 00:18:51,463
Thankfully, the other team is using pork.

414
00:18:57,010 --> 00:18:57,970
It's so freaking heavy.

415
00:19:00,264 --> 00:19:01,223
Seriously.

416
00:19:08,522 --> 00:19:10,232
Where should I put the meat? Here?

417
00:19:10,315 --> 00:19:11,567
-Hang on.
-Where?

418
00:19:14,903 --> 00:19:16,071
It's so heavy.

419
00:19:23,203 --> 00:19:24,538
-All good?
-Yes.

420
00:19:28,959 --> 00:19:30,878
PLANS TO USE THE SIRLOIN

421
00:19:30,961 --> 00:19:31,795
Okay.

422
00:19:34,965 --> 00:19:36,383
You ever work with sirloin?

423
00:19:37,259 --> 00:19:38,594
-Yes, I have.
-I see.

424
00:19:39,094 --> 00:19:41,597
-That's some premium Korean beef.
-It is.

425
00:19:42,764 --> 00:19:44,349
That's top grade.

426
00:19:44,433 --> 00:19:45,684
Yes, I think so.

427
00:19:52,399 --> 00:19:54,943
PORK BELLY

428
00:19:55,027 --> 00:19:56,862
We should cook the pork first.

429
00:19:56,945 --> 00:19:58,989
Let's do that first,
but it has the skin on.

430
00:19:59,072 --> 00:20:01,783
How about we boil it and then fry it?

431
00:20:01,867 --> 00:20:04,745
-Let's use big lumps and burn them first.
-First…

432
00:20:04,828 --> 00:20:06,580
-You need a torch.
-Is there a torch?

433
00:20:06,663 --> 00:20:09,041
Wait, let's sort out
the ingredients first.

434
00:20:10,375 --> 00:20:13,378
Should we peel the potatoes
and cook them in the oven?

435
00:20:13,462 --> 00:20:16,256
I'm about to peel them right now.

436
00:20:16,340 --> 00:20:17,507
I guess I have to use a knife.

437
00:20:18,383 --> 00:20:20,010
-There should be a peeler.
-Careful.

438
00:20:20,510 --> 00:20:21,887
-What do you need?
-Is it in here?

439
00:20:22,429 --> 00:20:23,972
Is it this one?

440
00:20:24,056 --> 00:20:25,349
It's fine, I got it.

441
00:20:25,432 --> 00:20:27,935
Are we going to use this station?

442
00:20:28,018 --> 00:20:30,896
-This one's for the meat.
-We should use that one and this.

443
00:20:31,939 --> 00:20:34,358
-We have to boil the meat.
-Yes, we have to do that.

444
00:20:34,942 --> 00:20:37,903
But can we sort things out first?

445
00:20:37,986 --> 00:20:39,655
-We should work together.
-Sort what?

446
00:20:40,572 --> 00:20:41,949
What each of us are doing.

447
00:20:42,032 --> 00:20:43,325
I'm in charge of the meat.

448
00:20:43,408 --> 00:20:44,743
-I know that.
-Okay.

449
00:20:44,826 --> 00:20:46,078
Then what do you need?

450
00:20:48,080 --> 00:20:50,958
We didn't have clear roles set out.

451
00:20:51,041 --> 00:20:53,919
Without any prior discussion,
one just went and brought the meat

452
00:20:54,002 --> 00:20:55,921
and another started peeling the potatoes.

453
00:20:56,004 --> 00:20:58,215
This is going to take forever.

454
00:20:59,132 --> 00:21:01,551
I thought,
"Why isn't the head chef saying anything?"

455
00:21:06,223 --> 00:21:07,641
The sizes should be even.

456
00:21:09,017 --> 00:21:09,893
Yes, good.

457
00:21:10,394 --> 00:21:12,604
The ladies are definitely skilled.

458
00:21:12,688 --> 00:21:14,815
They're using so many ingredients.

459
00:21:16,441 --> 00:21:17,651
He's making a sauce.

460
00:21:17,734 --> 00:21:19,945
He's preparing to grate the pears.

461
00:21:20,445 --> 00:21:21,863
The three Korean cuisine chefs.

462
00:21:21,947 --> 00:21:23,448
I like what I'm seeing.

463
00:21:23,532 --> 00:21:26,368
Two Chinese cuisine chefs,
three Korean cuisine chefs,

464
00:21:26,451 --> 00:21:27,577
and then the butcher.

465
00:21:27,661 --> 00:21:29,454
It's a good mix of specialties.

466
00:21:31,915 --> 00:21:34,918
I tried to divide up the roles
by giving them specific instructions.

467
00:21:35,002 --> 00:21:37,546
Chef, will you be making the beef jeon?

468
00:21:38,046 --> 00:21:41,383
I put Side Dish Chef
in charge of the beef jeon.

469
00:21:41,466 --> 00:21:44,344
Chefs, let me taste that
as soon as you're done.

470
00:21:44,428 --> 00:21:45,262
Okay.

471
00:21:46,013 --> 00:21:49,850
I put Comic Book Chef and Self-Made Chef

472
00:21:49,933 --> 00:21:54,062
in charge of the vegetables
to go on top of the beef jeon

473
00:21:54,146 --> 00:21:58,025
for a strong Chinese flavor
that would appeal to the judges.

474
00:21:58,108 --> 00:22:01,486
Auntie Omakase and Master of School Meals
are used to serving large quantities

475
00:22:01,570 --> 00:22:03,947
and they're swift
with cutting up ingredients,

476
00:22:04,031 --> 00:22:05,532
so they were in charge of that.

477
00:22:05,615 --> 00:22:08,035
When I asked them
to take on specific tasks,

478
00:22:08,118 --> 00:22:10,370
they were quick to take on their jobs.

479
00:22:10,454 --> 00:22:12,706
-Let's taste it at 150 minutes.
-Okay.

480
00:22:12,789 --> 00:22:14,750
-One dish at 150 minutes?
-Yes.

481
00:22:15,584 --> 00:22:18,045
-Hang on.
-Should I peel this?

482
00:22:18,545 --> 00:22:19,796
-We…
-Let's sort things out.

483
00:22:19,880 --> 00:22:20,964
-We should do that.
-Sure.

484
00:22:21,048 --> 00:22:23,050
-Go ahead.
-Let's talk about our roles.

485
00:22:23,133 --> 00:22:26,303
Two people should be in charge
of cutting the meat,

486
00:22:26,386 --> 00:22:28,221
and I'll do it too.

487
00:22:28,305 --> 00:22:29,681
I'll cut it with you.

488
00:22:29,765 --> 00:22:32,476
-Then we need someone to make the sauce.
-Okay.

489
00:22:32,559 --> 00:22:34,603
-To cook with the meat.
-Should I make it?

490
00:22:35,228 --> 00:22:36,396
-You could do that.
-Okay.

491
00:22:36,480 --> 00:22:38,565
-I'll just continue with this.
-Okay.

492
00:22:38,648 --> 00:22:40,650
Cook the potatoes and mash them.

493
00:22:40,734 --> 00:22:41,777
Okay.

494
00:22:41,860 --> 00:22:44,154
And how are we cooking the meat?

495
00:22:44,237 --> 00:22:46,615
-Cut it, burn the rind, then boil.
-Right.

496
00:22:46,698 --> 00:22:49,034
But you should boil it first
to make it soft.

497
00:22:49,117 --> 00:22:51,078
-Yes, boil it first.
-Then hand it over,

498
00:22:51,161 --> 00:22:52,662
and we'll braise it in the sauce.

499
00:22:52,746 --> 00:22:54,414
We just need to boil it once.

500
00:22:54,498 --> 00:22:57,334
-Right.
-We should start heating some water then.

501
00:22:57,417 --> 00:22:59,211
-I'll do this while you're at it.
-Okay.

502
00:22:59,294 --> 00:23:00,962
-I'll heat up the water then.
-Use the big pot.

503
00:23:02,089 --> 00:23:03,131
All right.

504
00:23:05,550 --> 00:23:07,552
Triple Star is seriously amazing.

505
00:23:08,136 --> 00:23:10,555
He's maintaining his pace.

506
00:23:12,849 --> 00:23:14,226
Look how neat his station is.

507
00:23:20,899 --> 00:23:22,025
I need to use the stove.

508
00:23:22,109 --> 00:23:23,318
-Can I use this one?
-Yes.

509
00:23:26,321 --> 00:23:27,739
POTATOES

510
00:23:27,823 --> 00:23:28,657
A little more.

511
00:23:30,158 --> 00:23:32,452
What are you putting in the mash?

512
00:23:33,203 --> 00:23:34,496
Butter and cream.

513
00:23:34,579 --> 00:23:36,623
Just that? Nothing else?

514
00:23:36,706 --> 00:23:37,624
Yes.

515
00:23:38,208 --> 00:23:40,001
-Is that so?
-To make it simple.

516
00:23:40,085 --> 00:23:43,713
-The whole dish is in Chinese style,
-Because…

517
00:23:43,797 --> 00:23:45,674
so the potatoes should align with that.

518
00:23:45,757 --> 00:23:46,758
-Chinese-style?
-Yes.

519
00:23:46,842 --> 00:23:48,051
Do you have any ideas?

520
00:23:48,135 --> 00:23:50,220
-For what?
-To make the potatoes Chinese-style?

521
00:23:50,303 --> 00:23:54,808
Chef Jung mentioned
we should put some dongpo sauce in there.

522
00:23:54,891 --> 00:23:56,476
-Oh, did you?
-No, I didn't.

523
00:23:56,560 --> 00:23:57,978
-I never said that.
-But the thing is,

524
00:23:58,061 --> 00:23:59,729
they're eating them together anyway.

525
00:23:59,813 --> 00:24:04,526
It might be better
if we mix in the sauce to match the meat.

526
00:24:05,152 --> 00:24:06,319
-With just the butter…
-No,

527
00:24:06,403 --> 00:24:08,613
because I'm not sure
if that's Chef Choi's style.

528
00:24:09,656 --> 00:24:11,450
-What? The potatoes?
-Yes.

529
00:24:11,533 --> 00:24:14,744
Just boil them until they're soft
and use a sieve to mash them.

530
00:24:15,787 --> 00:24:17,456
-Just do that.
-Are you going to mix in the sauce?

531
00:24:17,539 --> 00:24:18,832
-I am.
-Really?

532
00:24:18,915 --> 00:24:23,545
Are you sure it'd be okay
for everything to taste the same

533
00:24:23,628 --> 00:24:25,464
when the textures are already the same?

534
00:24:25,547 --> 00:24:27,924
It'll have butter in it, so it's okay.

535
00:24:28,008 --> 00:24:30,302
-Let's just try it.
-I don't know about this.

536
00:24:30,385 --> 00:24:32,554
You should mash the potatoes for now.

537
00:24:32,637 --> 00:24:34,306
Of course, I'll do that.

538
00:24:34,389 --> 00:24:37,058
-Boil them until they're soft, then mash.
-But I'm not sure about the sauce.

539
00:24:38,143 --> 00:24:39,561
I don't think we should mix it.

540
00:24:39,644 --> 00:24:41,146
Let's try it first.

541
00:24:41,229 --> 00:24:43,565
No decisions are final yet.

542
00:24:44,941 --> 00:24:47,569
We decided on what to do,
but not in stone.

543
00:24:47,652 --> 00:24:51,198
So there were a lot of times
when the chefs

544
00:24:51,281 --> 00:24:55,118
were just telling each other what to do.

545
00:24:55,202 --> 00:24:57,746
Why are they burning that?
Is that Chinese-style?

546
00:24:58,872 --> 00:25:01,166
Why is he torching the rind?

547
00:25:01,750 --> 00:25:04,461
So you're torching it
to get rid of the hair?

548
00:25:04,544 --> 00:25:07,923
Usually, when we make dongpo pork,

549
00:25:08,006 --> 00:25:10,759
-we boil this and deep-fry it once.
-Right.

550
00:25:11,760 --> 00:25:14,262
We wouldn't need to do this
if we were to fry it in oil.

551
00:25:15,388 --> 00:25:17,474
-We should put the pork
-Yes?

552
00:25:17,557 --> 00:25:19,768
in there first
and boil it until it's soft.

553
00:25:19,851 --> 00:25:20,685
-Right?
-Yes.

554
00:25:23,146 --> 00:25:24,189
Stronger.

555
00:25:26,066 --> 00:25:26,942
It's fine.

556
00:25:28,735 --> 00:25:30,070
It's going to spill over.

557
00:25:30,904 --> 00:25:34,574
We're not using a pressure cooker, are we?

558
00:25:34,658 --> 00:25:36,243
-This should work fine.
-I think so too.

559
00:25:36,326 --> 00:25:39,412
-We can boil it in here.
-This wok isn't big enough.

560
00:25:41,373 --> 00:25:43,250
Let's just use this one.

561
00:25:43,333 --> 00:25:44,584
Why didn't you boil this?

562
00:25:44,668 --> 00:25:46,586
-That's for the last part.
-What is?

563
00:25:46,670 --> 00:25:48,338
-Don't braise it in the sauce yet.
-Okay.

564
00:25:48,421 --> 00:25:50,549
It goes in the sauce when it's soft.

565
00:25:50,632 --> 00:25:51,550
-Our styles are different.
-Yes.

566
00:25:51,633 --> 00:25:54,135
Are we boiling it and not braising it?

567
00:25:54,219 --> 00:25:57,556
It'll get too salty
if we start braising it in the sauce now,

568
00:25:57,639 --> 00:26:01,434
so we need to boil the meat
until it gets soft first.

569
00:26:01,518 --> 00:26:04,563
But that's going to take a long time.

570
00:26:04,646 --> 00:26:07,232
-Yes, so if it doesn't work…
-Hang on a second.

571
00:26:07,315 --> 00:26:09,025
-So this…
-What's this?

572
00:26:09,651 --> 00:26:14,197
We were supposed to
boil the pork first to make it soft

573
00:26:14,281 --> 00:26:17,200
but we realized
that it wouldn't be cooked in time.

574
00:26:17,951 --> 00:26:22,163
Wait, let's just take these out
and deep-fry them.

575
00:26:22,706 --> 00:26:23,873
Frying's the way.

576
00:26:24,916 --> 00:26:26,543
I just wasted my time then.

577
00:26:31,756 --> 00:26:35,844
He's saying we should boil the pork first,
then braise it in the sauce.

578
00:26:35,927 --> 00:26:38,388
-But it won't work.
-We don't have enough time,

579
00:26:38,471 --> 00:26:40,432
-Okay.
-so I'll take it out,

580
00:26:40,515 --> 00:26:42,559
let it cool, cut it up, and deep-fry it.

581
00:26:42,642 --> 00:26:44,227
Then what about the sauce?

582
00:26:44,311 --> 00:26:47,188
We'll put the fried pork
in the sauce and braise it.

583
00:26:47,272 --> 00:26:48,648
It wouldn't marinate.

584
00:26:49,232 --> 00:26:51,151
-You'll deep-fry it first?
-Yes.

585
00:26:51,234 --> 00:26:54,070
-They're fighting already?
-Yes, they are.

586
00:26:54,154 --> 00:26:55,322
What's wrong?

587
00:26:56,031 --> 00:26:57,866
-You'll deep-fry it first?
-Yes.

588
00:26:57,949 --> 00:26:59,367
You can do that?

589
00:26:59,451 --> 00:27:01,661
-That's how we usually make dongpo pork.
-You do?

590
00:27:01,745 --> 00:27:05,332
We deep-fry the meat first,
then boil or braise it.

591
00:27:05,415 --> 00:27:07,125
-But…
-Are you worried it won't cook?

592
00:27:07,208 --> 00:27:09,461
-That it won't be soft.
-I get it.

593
00:27:09,544 --> 00:27:13,632
So we're deep-frying this
without coating it with sauce?

594
00:27:13,715 --> 00:27:15,258
Is that it, Chef Jung?

595
00:27:16,134 --> 00:27:17,594
Let's reach a decision.

596
00:27:17,677 --> 00:27:19,929
-How are we doing this?
-Let's do this.

597
00:27:20,013 --> 00:27:22,349
We'll coat it with dark soy sauce,

598
00:27:22,432 --> 00:27:24,476
then deep-fry it and give it to you.

599
00:27:24,559 --> 00:27:25,935
-Let's fry it here.
-Yes, in the sauce.

600
00:27:26,019 --> 00:27:28,438
Let's just coat it
with dark soy sauce and fry it.

601
00:27:28,521 --> 00:27:30,607
Where do I pour the oil then?

602
00:27:30,690 --> 00:27:32,233
Over there, the fryer.

603
00:27:32,317 --> 00:27:33,360
-This one?
-Yes.

604
00:27:33,443 --> 00:27:35,987
-We'd need 20 liters.
-That won't get hot enough.

605
00:27:36,071 --> 00:27:38,573
-It won't.
-Take this out and fry it in here.

606
00:27:38,657 --> 00:27:39,532
Take the pork out.

607
00:27:39,616 --> 00:27:41,534
BURNER

608
00:27:41,618 --> 00:27:42,911
-Okay.
-This one's quicker.

609
00:27:42,994 --> 00:27:44,496
It doesn't get hot enough though.

610
00:27:44,579 --> 00:27:46,706
We need 20 liters of oil for that.

611
00:27:46,790 --> 00:27:48,500
-Use 20 liters then.
-Should I?

612
00:27:48,583 --> 00:27:49,751
-Just do it.
-Okay.

613
00:27:50,710 --> 00:27:52,379
-If the leader says so.
-We need to fry spring onions too.

614
00:27:52,462 --> 00:27:53,755
-Where's the oil?
-So just use that.

615
00:27:54,506 --> 00:27:56,591
There were multiple people giving orders,

616
00:27:56,675 --> 00:27:58,343
so the plan kept changing.

617
00:27:58,426 --> 00:28:01,596
I was just doing my job
and got in the middle of that.

618
00:28:02,597 --> 00:28:03,973
I was so confused.

619
00:28:06,643 --> 00:28:08,061
We started off wrong.

620
00:28:09,354 --> 00:28:10,563
No, we're going to win.

621
00:28:11,106 --> 00:28:13,817
We weren't even clear
about the cooking methods.

622
00:28:13,900 --> 00:28:14,859
Right.

623
00:28:14,943 --> 00:28:16,152
It's driving me crazy.

624
00:28:16,736 --> 00:28:18,113
I could tell.

625
00:28:18,196 --> 00:28:22,158
We should have been clear
about what we were going to cook.

626
00:28:24,536 --> 00:28:26,162
But we didn't.

627
00:28:26,246 --> 00:28:29,708
We just went our ways
without even sorting that out.

628
00:28:33,169 --> 00:28:34,295
This is tough.

629
00:28:36,047 --> 00:28:37,590
There's conflict.

630
00:28:37,674 --> 00:28:38,925
I see that.

631
00:28:39,008 --> 00:28:41,428
They're all alphas.

632
00:28:41,511 --> 00:28:42,637
They've worked so long

633
00:28:42,721 --> 00:28:44,973
-and developed strong personalities.
-Right.

634
00:28:45,640 --> 00:28:47,350
-I'll just follow your lead.
-Don't say that.

635
00:28:48,476 --> 00:28:50,061
-I'm your right-hand man.
-Don't.

636
00:28:50,145 --> 00:28:50,979
Right-hand man!

637
00:29:01,531 --> 00:29:05,326
-Can I taste it with the vegetables?
-Yes, we have some ready.

638
00:29:06,411 --> 00:29:09,622
VEGETABLES FOR THE BEEF JEON

639
00:29:09,706 --> 00:29:11,082
This is ready for tasting.

640
00:29:12,917 --> 00:29:14,836
-Let's gather around and taste this.
-Okay.

641
00:29:16,588 --> 00:29:17,756
Come over for a second.

642
00:29:17,839 --> 00:29:19,382
Come over? Okay.

643
00:29:21,801 --> 00:29:23,887
-They're tasting it.
-Yes.

644
00:29:25,388 --> 00:29:26,556
All together.

645
00:29:26,639 --> 00:29:27,766
TASTING IN ADVANCE

646
00:29:27,849 --> 00:29:28,683
Can I try this?

647
00:29:28,767 --> 00:29:31,269
Let's taste these
and decide the base for the soup.

648
00:29:35,565 --> 00:29:37,484
The soup should be mild.

649
00:29:37,567 --> 00:29:38,610
It's a bit too sour.

650
00:29:39,527 --> 00:29:43,323
It's meat, but it doesn't feel like meat.

651
00:29:43,406 --> 00:29:45,742
Can we make it raw,
like in a fresh salad style?

652
00:29:46,493 --> 00:29:47,494
-The topping?
-Yes.

653
00:29:47,994 --> 00:29:50,580
And don't mince it.

654
00:29:51,080 --> 00:29:54,542
It should be like eating beef jeon
wrapped in fresh kimchi.

655
00:29:54,626 --> 00:29:57,086
-Let's make it in a fresh salad style.
-Like a salad.

656
00:29:57,670 --> 00:30:00,632
I was actually thinking of something
less moist than this,

657
00:30:00,715 --> 00:30:02,342
but something that's less moist.

658
00:30:02,425 --> 00:30:03,927
-It should just be stir-fried.
-Right.

659
00:30:04,010 --> 00:30:06,513
-That's what I thought.
-Let's not add starch.

660
00:30:06,596 --> 00:30:07,806
-No starch.
-Yes.

661
00:30:07,889 --> 00:30:08,973
Just stir-fried.

662
00:30:09,057 --> 00:30:11,267
-This is more of a sauce than a stir-fry.
-Right.

663
00:30:11,351 --> 00:30:13,686
We should have a stir-fry, not this.

664
00:30:13,770 --> 00:30:15,188
-A stir-fry?
-I agree.

665
00:30:15,271 --> 00:30:16,314
Right.

666
00:30:16,397 --> 00:30:18,316
And give it a good amount of smokiness.

667
00:30:18,399 --> 00:30:19,984
This is hard.

668
00:30:20,485 --> 00:30:24,155
Self-Made Chef's idea
was very different from mine.

669
00:30:24,239 --> 00:30:26,533
-This doesn't have much texture.
-It's not crunchy.

670
00:30:26,616 --> 00:30:27,742
And it's too starchy.

671
00:30:27,826 --> 00:30:29,828
Make it like the stir-fry
you eat with flower buns.

672
00:30:29,911 --> 00:30:31,037
-Exactly.
-That's it.

673
00:30:31,120 --> 00:30:33,331
-That's just Chinese pepper steak then.
-Exactly.

674
00:30:33,414 --> 00:30:35,458
-That's exactly it.
-Yes.

675
00:30:36,042 --> 00:30:39,295
They told me to make it like
Chinese pepper steak,

676
00:30:39,379 --> 00:30:43,716
but that's what Chef Auntie Omakase
had already mentioned in the beginning.

677
00:30:44,509 --> 00:30:45,385
How about a stir-fry?

678
00:30:45,468 --> 00:30:47,303
-It's good for big portions.
-That won't work.

679
00:30:47,387 --> 00:30:50,223
The seasoning would
have to be perfect for that.

680
00:30:50,306 --> 00:30:52,058
We'll make it perfect then.

681
00:30:52,141 --> 00:30:54,811
But there's water in onions
and bell peppers,

682
00:30:54,894 --> 00:30:56,145
and it all comes out in time.

683
00:30:56,229 --> 00:30:59,607
-So I don't think stir-fry is the way.
-I see.

684
00:30:59,691 --> 00:31:02,944
Stir-fry isn't a good idea.
Not a stir-fry.

685
00:31:03,945 --> 00:31:07,574
I thought, "Would something like
Chinese pepper steak work?"

686
00:31:07,657 --> 00:31:11,035
I'll use these to try and make some.

687
00:31:11,119 --> 00:31:13,705
-Without moisture.
-They shouldn't be diced.

688
00:31:13,788 --> 00:31:15,081
-Julienne them.
-Julienne?

689
00:31:15,164 --> 00:31:17,876
Right. Let's cut them again, quickly.

690
00:31:17,959 --> 00:31:19,586
We can cut them quickly.

691
00:31:19,669 --> 00:31:21,588
Okay, let's try it again.

692
00:31:23,339 --> 00:31:24,716
I felt bad.

693
00:31:24,799 --> 00:31:28,011
They just labored away for nothing.

694
00:31:28,094 --> 00:31:29,387
Should we cut them again?

695
00:31:30,471 --> 00:31:32,765
They're cutting them again?
For pepper steak?

696
00:31:32,849 --> 00:31:34,475
It's not smooth sailing for them.

697
00:31:34,559 --> 00:31:36,394
-Oh no.
-They're not mincing but slicing

698
00:31:36,477 --> 00:31:38,521
-like you do for pepper steak.
-Right.

699
00:31:38,605 --> 00:31:40,356
How many zucchinis do we need?

700
00:31:40,440 --> 00:31:42,567
-Sorry?
-Should I just fill up this bowl?

701
00:31:42,650 --> 00:31:43,610
Yes.

702
00:31:43,693 --> 00:31:45,445
I wasn't worried one bit.

703
00:31:45,528 --> 00:31:49,324
Auntie Omakase and Master of School Meals
were like our Messi and Ronaldo.

704
00:31:49,908 --> 00:31:51,451
We had no issue at all.

705
00:31:56,998 --> 00:31:57,957
I'm sorry.

706
00:31:58,708 --> 00:32:00,168
It's all for the best.

707
00:32:02,587 --> 00:32:05,214
Could I be helpful to these chefs too?

708
00:32:05,298 --> 00:32:06,466
Would I just be a burden?

709
00:32:06,549 --> 00:32:09,761
There was no room for mistakes,

710
00:32:09,844 --> 00:32:11,596
so I was very scared.

711
00:32:16,100 --> 00:32:16,976
We can fry it now.

712
00:32:17,060 --> 00:32:18,353
-Not yet.
-Why not?

713
00:32:18,436 --> 00:32:19,896
-It has to reach 200 degrees.
-The temperature needs to be higher.

714
00:32:19,979 --> 00:32:20,980
If the temperature's too low,

715
00:32:21,064 --> 00:32:22,899
-It has to be high.
-we won't get the aroma.

716
00:32:23,483 --> 00:32:25,693
There should be bubbles around the rind.

717
00:32:25,777 --> 00:32:27,612
Is it set to 200 degrees?

718
00:32:27,695 --> 00:32:28,696
I set it to 230.

719
00:32:28,780 --> 00:32:30,031
-230?
-He set it to 230.

720
00:32:30,114 --> 00:32:32,283
Wow, this is all just…

721
00:32:33,952 --> 00:32:35,244
I'm worried.

722
00:32:40,333 --> 00:32:41,542
This is bad.

723
00:32:41,626 --> 00:32:43,670
One hour has passed.

724
00:32:44,504 --> 00:32:46,839
You have 140 minutes left.

725
00:32:46,923 --> 00:32:49,968
We have to start cooking the pork.

726
00:32:50,051 --> 00:32:52,095
-Why isn't it boiling?
-It's not hot enough.

727
00:32:52,178 --> 00:32:53,513
-We should use that.
-This one?

728
00:32:53,596 --> 00:32:55,723
Let's start cooking the meat.

729
00:32:55,807 --> 00:32:58,893
We can't. The fryer's not ready.

730
00:32:59,519 --> 00:33:01,312
The oil's not hot enough.

731
00:33:01,896 --> 00:33:04,899
We need to find a way
to make the pork soft

732
00:33:04,983 --> 00:33:06,275
instead of waiting for this.

733
00:33:06,359 --> 00:33:07,986
Let's deep-fry it here.

734
00:33:08,069 --> 00:33:09,654
-Just over here.
-But…

735
00:33:09,737 --> 00:33:12,240
-Are you using that?
-Yes, for frying.

736
00:33:12,323 --> 00:33:14,742
Good, let's do that instead.

737
00:33:14,826 --> 00:33:15,743
The fryer's quicker.

738
00:33:15,827 --> 00:33:18,955
-We can divide it and fry it both ways.
-Use both.

739
00:33:19,038 --> 00:33:20,707
Too many cooks spoil the broth.

740
00:33:20,790 --> 00:33:22,583
Let's do what we have to do.

741
00:33:23,710 --> 00:33:24,627
Look.

742
00:33:24,711 --> 00:33:27,714
Fry it, take it out, and slice them up.

743
00:33:29,215 --> 00:33:30,675
-And put it in there?
-Yes.

744
00:33:32,760 --> 00:33:34,470
Let's just give it a go.

745
00:33:34,554 --> 00:33:36,014
It's not hot enough.

746
00:33:36,514 --> 00:33:42,061
MEAT COOKING METHOD
2. DEEP-FRY THE MEAT

747
00:33:42,145 --> 00:33:44,605
The rind should be blowing up a lot more.

748
00:33:46,649 --> 00:33:48,735
Doesn't the oil usually splatter?

749
00:33:48,818 --> 00:33:50,028
It does normally.

750
00:33:50,111 --> 00:33:52,030
-But the temperature's too low.
-Right?

751
00:33:52,113 --> 00:33:53,239
What's not blowing up?

752
00:33:53,740 --> 00:33:55,324
-The rind.
-Of the pork?

753
00:33:55,408 --> 00:33:57,452
Yes, it should be blowing up.

754
00:33:59,370 --> 00:34:00,997
Ji-sun, this isn't working.

755
00:34:01,497 --> 00:34:03,750
Just make the surface crispy.

756
00:34:05,918 --> 00:34:08,880
Make the surface crispy, that's all.

757
00:34:08,963 --> 00:34:09,964
I got it.

758
00:34:11,174 --> 00:34:12,592
Fry this a bit more.

759
00:34:13,551 --> 00:34:14,677
Put that in here.

760
00:34:15,678 --> 00:34:16,971
In there? Oh my goodness.

761
00:34:20,516 --> 00:34:22,393
-What?
-That's all…

762
00:34:22,894 --> 00:34:24,312
We'll have to scrape it off.

763
00:34:25,438 --> 00:34:26,856
Get rid of that.

764
00:34:26,939 --> 00:34:28,316
Get rid of these.

765
00:34:28,399 --> 00:34:30,485
Let's not use that.

766
00:34:30,568 --> 00:34:32,070
The sauce won't seep into that.

767
00:34:32,153 --> 00:34:33,571
-I guess not.
-It won't work.

768
00:34:41,162 --> 00:34:43,122
Yes, it should be crispy like this.

769
00:34:44,540 --> 00:34:46,084
It's so freaking hot.

770
00:34:48,211 --> 00:34:50,880
Chef Jung, see if that makes 100 portions.

771
00:34:51,547 --> 00:34:53,800
-Check as you cut it.
-It should be more than enough.

772
00:34:53,883 --> 00:34:54,717
Okay.

773
00:34:56,219 --> 00:34:59,305
You have 120 minutes left.

774
00:34:59,388 --> 00:35:01,307
The time's going so fast.

775
00:35:02,975 --> 00:35:03,810
Let's go!

776
00:35:05,728 --> 00:35:07,230
They won't have enough time.

777
00:35:07,313 --> 00:35:11,317
The plating alone
will take quite long for 100 dishes.

778
00:35:15,696 --> 00:35:17,365
This is about 80.

779
00:35:17,448 --> 00:35:19,200
-What? Okay.
-Eighty.

780
00:35:19,283 --> 00:35:21,786
-I'll just cut everything for now.
-Okay.

781
00:35:25,915 --> 00:35:28,709
MEAT COOKING METHOD
3. BRAISE IT IN THE SAUCE

782
00:35:28,793 --> 00:35:29,836
Thirty.

783
00:35:31,337 --> 00:35:33,381
The potatoes are taking longer
than I thought.

784
00:35:34,006 --> 00:35:35,466
Haven't they been cooking for an hour?

785
00:35:36,008 --> 00:35:38,678
Don't they usually cook in an hour?

786
00:35:39,220 --> 00:35:40,888
They should be done.

787
00:35:42,098 --> 00:35:43,349
Does this spread out?

788
00:35:44,350 --> 00:35:46,018
Hang on. Mashed potatoes?

789
00:35:46,102 --> 00:35:47,145
Yes.

790
00:35:47,812 --> 00:35:49,397
Oops, I totally forgot.

791
00:35:50,398 --> 00:35:51,732
How could you forget?

792
00:35:51,816 --> 00:35:52,650
I totally forgot.

793
00:35:52,733 --> 00:35:53,943
-That's your job.
-It's fine.

794
00:35:54,026 --> 00:35:55,486
We should look after each other.

795
00:35:55,570 --> 00:35:56,529
That's right.

796
00:35:57,196 --> 00:35:59,198
-I forgot because I had my team.
-Nice catch, right?

797
00:35:59,282 --> 00:36:01,284
-Of course.
-Because of the team?

798
00:36:01,367 --> 00:36:02,493
That makes sense.

799
00:36:02,577 --> 00:36:03,578
That's something.

800
00:36:05,079 --> 00:36:06,247
She's messing up.

801
00:36:06,330 --> 00:36:07,748
It should be all cooked, right?

802
00:36:07,832 --> 00:36:09,000
-It's been an hour.
-Yes.

803
00:36:09,083 --> 00:36:10,209
This isn't…

804
00:36:10,710 --> 00:36:13,087
The holes are too small.

805
00:36:14,422 --> 00:36:16,215
Is there another way to do it?

806
00:36:16,757 --> 00:36:18,718
The holes are way too small.

807
00:36:19,427 --> 00:36:20,761
Oh, like that?

808
00:36:20,845 --> 00:36:22,805
-I'll do it.
-Do you have time?

809
00:36:22,889 --> 00:36:24,182
-Wait.
-Do you?

810
00:36:24,265 --> 00:36:25,892
-Just do this.
-Can I go back to the spring onions?

811
00:36:25,975 --> 00:36:27,435
I need to cut the spring onions.

812
00:36:27,518 --> 00:36:29,145
-Just push it down like that.
-Okay.

813
00:36:31,564 --> 00:36:33,482
I don't have enough time for this.

814
00:36:33,566 --> 00:36:35,109
Can't I just mash it up?

815
00:36:43,826 --> 00:36:47,872
VEGETABLES COOKED PER REVISED RECIPE

816
00:36:47,955 --> 00:36:49,123
Let's taste it.

817
00:36:50,917 --> 00:36:56,422
2ND TASTING

818
00:36:59,634 --> 00:37:01,510
-Is this it?
-Yes, it is.

819
00:37:01,594 --> 00:37:03,179
-Did you put in eggplants?
-No.

820
00:37:03,262 --> 00:37:04,096
Chef, taste it.

821
00:37:04,639 --> 00:37:07,767
It just needs less seasoning
and some fried eggplants.

822
00:37:07,850 --> 00:37:09,185
Try it with this.

823
00:37:13,272 --> 00:37:15,274
Bear in mind, it's a little salty.

824
00:37:18,486 --> 00:37:19,654
Don't hate me for the saltiness.

825
00:37:20,947 --> 00:37:22,281
-It's delicious.
-Okay.

826
00:37:22,782 --> 00:37:24,575
-Make it less salty.
-Okay, less salty.

827
00:37:24,659 --> 00:37:25,952
-It tastes good, doesn't it?
-Just a little bit.

828
00:37:26,035 --> 00:37:27,828
How much time do we have left?

829
00:37:27,912 --> 00:37:29,622
We have 120 minutes.

830
00:37:30,206 --> 00:37:31,123
-120 minutes?
-Yes.

831
00:37:31,207 --> 00:37:32,375
That'll be enough.

832
00:37:34,001 --> 00:37:35,294
-This is the selling point of our dish.
-Sorry?

833
00:37:35,378 --> 00:37:36,504
-It's delicious.
-Thanks.

834
00:37:36,587 --> 00:37:37,880
It'll make or break our dish.

835
00:37:37,964 --> 00:37:39,715
It'd be a problem if it wasn't good.

836
00:37:40,549 --> 00:37:41,926
It's good. Just keep at it.

837
00:37:44,428 --> 00:37:47,682
Will the ingredients be ready
by the 100-minute mark?

838
00:37:48,307 --> 00:37:50,184
Yes, we have the mushrooms ready.

839
00:37:50,268 --> 00:37:52,061
-Is this enough?
-Yes, that's enough.

840
00:37:52,144 --> 00:37:53,729
Zucchinis, and then…

841
00:37:53,813 --> 00:37:55,731
INGREDIENT PREPARATION DONE

842
00:37:55,815 --> 00:37:57,817
-So the ingredients are ready?
-What should we do next?

843
00:37:57,900 --> 00:37:59,193
Could you clean your station

844
00:37:59,277 --> 00:38:01,112
-and cook the beef jeon?
-Sure.

845
00:38:01,904 --> 00:38:03,364
-Put that over there.
-Okay.

846
00:38:05,241 --> 00:38:07,660
-The beef jeon are in the heat.
-All right.

847
00:38:07,743 --> 00:38:08,953
We have plenty of time,

848
00:38:10,037 --> 00:38:11,289
so cook them nice and slow.

849
00:38:11,372 --> 00:38:12,248
BEEF JEON IN THE HEAT

850
00:38:13,249 --> 00:38:15,876
With love and care, you know.

851
00:38:16,877 --> 00:38:18,796
-I'll start cooking in ten minutes.
-Okay.

852
00:38:21,841 --> 00:38:23,926
This is never-ending.

853
00:38:25,970 --> 00:38:27,513
Wait, we…

854
00:38:28,139 --> 00:38:29,056
-Yes?
-Chef Seonkyoung.

855
00:38:29,140 --> 00:38:31,767
How am I supposed to do this alone?
I need help.

856
00:38:31,851 --> 00:38:33,185
I'll take it from here.

857
00:38:33,269 --> 00:38:35,730
It's easy now.
I've already done half of it.

858
00:38:35,813 --> 00:38:38,399
-Just kidding.
-Are we using sieves?

859
00:38:38,482 --> 00:38:39,984
I'm almost finished.

860
00:38:41,319 --> 00:38:42,945
There's one more.

861
00:38:43,446 --> 00:38:45,197
-Where?
-We should've put in butter and cream

862
00:38:45,281 --> 00:38:46,407
while they were hot

863
00:38:46,490 --> 00:38:48,701
-for the potatoes to absorb them.
-I know.

864
00:38:48,784 --> 00:38:50,453
But they told me to do it this way.

865
00:38:51,037 --> 00:38:52,663
-Chef Cho.
-Yes?

866
00:38:52,747 --> 00:38:55,291
You should season the mash
while it's still hot.

867
00:38:55,374 --> 00:38:56,917
Should I do it if you're busy?

868
00:38:57,877 --> 00:39:00,713
-But…
-I'm just mixing in these two

869
00:39:00,796 --> 00:39:02,965
to see how it goes with the dongpo pork.

870
00:39:03,049 --> 00:39:05,176
I could use spring onion oil
instead of butter.

871
00:39:05,259 --> 00:39:06,302
Put in the butter.

872
00:39:06,385 --> 00:39:08,387
How about spring onion oil?

873
00:39:08,471 --> 00:39:10,598
No, use butter.

874
00:39:10,681 --> 00:39:13,392
-Let's get ready to make the sauce.
-What about cream?

875
00:39:13,476 --> 00:39:14,810
What was it?

876
00:39:14,894 --> 00:39:16,437
If we don't mix in the butter now…

877
00:39:16,520 --> 00:39:18,147
-We have to mix it while it's warm.
-That doesn't work.

878
00:39:18,230 --> 00:39:19,482
Hold on.

879
00:39:19,565 --> 00:39:21,609
-We have to mix it while it's warm.
-Let's do this.

880
00:39:21,692 --> 00:39:26,364
Let's put 400 g of the mash
in 3 of these pots to make it 1.2 kg.

881
00:39:26,447 --> 00:39:27,531
-Okay.
-Yes.

882
00:39:27,615 --> 00:39:30,034
-This was going to be a sauce?
-Yes.

883
00:39:30,117 --> 00:39:31,660
He said to use it as a sauce.

884
00:39:31,744 --> 00:39:34,246
I'm so sorry I confused you.

885
00:39:35,081 --> 00:39:41,128
At first, Chef Seonkyoung thought
we'd use the mash to cover the pork.

886
00:39:41,212 --> 00:39:42,505
But Chef Choi…

887
00:39:43,297 --> 00:39:45,132
Let's not make 100 portions of 40 g.

888
00:39:45,216 --> 00:39:47,718
How about we make it into a sauce?

889
00:39:48,302 --> 00:39:51,222
We can add some broth
and starch to make it thick.

890
00:39:51,305 --> 00:39:53,349
-So use this for the sauce?
-Yes.

891
00:39:53,432 --> 00:39:54,475
SUGGESTING A NEW METHOD

892
00:39:54,558 --> 00:39:57,561
It's a very old method,

893
00:39:57,645 --> 00:39:58,521
but it's delicious.

894
00:39:59,730 --> 00:40:05,820
I suggested the idea because
I knew it would enhance the flavor.

895
00:40:05,903 --> 00:40:09,198
But we already have
the hong shao rou sauce.

896
00:40:09,281 --> 00:40:10,408
Why use this as a sauce?

897
00:40:10,491 --> 00:40:12,493
I thought the mash was a garnish.

898
00:40:13,494 --> 00:40:14,870
Why make it a sauce?

899
00:40:14,954 --> 00:40:16,414
To make it soft.

900
00:40:16,497 --> 00:40:18,624
Everything's already too soft.

901
00:40:18,707 --> 00:40:21,794
It's different when you use potatoes
for the sauce.

902
00:40:21,877 --> 00:40:24,380
I get that,
but that's for the judges to decide.

903
00:40:24,463 --> 00:40:25,840
That's not our job.

904
00:40:25,923 --> 00:40:29,718
This sauce will be different
than when it's just potatoes.

905
00:40:29,802 --> 00:40:32,471
But the mashed potatoes are already soft.

906
00:40:32,555 --> 00:40:35,266
The sauce is soft. The pork is soft.

907
00:40:35,349 --> 00:40:36,600
There's no texture.

908
00:40:37,560 --> 00:40:43,274
I think things got rocky when
we started to follow Chef Choi's lead.

909
00:40:43,357 --> 00:40:44,984
-If we put the sauce
-There's no reason

910
00:40:45,067 --> 00:40:46,318
-into the buttered potatoes,
-to put the sauce in there.

911
00:40:46,402 --> 00:40:47,528
would it be balanced?

912
00:40:47,611 --> 00:40:50,531
-Could we try it first?
-It won't be.

913
00:40:51,031 --> 00:40:52,867
Make a little so we can taste it.

914
00:40:52,950 --> 00:40:55,035
I'm totally against this.

915
00:40:56,078 --> 00:40:57,830
Right now?

916
00:40:57,913 --> 00:41:01,667
-Just make some for us to taste.
-You have 100 minutes left.

917
00:41:02,460 --> 00:41:06,422
Chef Longest
and Chef Choi had different tastes,

918
00:41:06,505 --> 00:41:08,966
and it seemed like
they couldn't resolve it.

919
00:41:09,049 --> 00:41:10,801
So I suggested we taste it.

920
00:41:10,885 --> 00:41:13,304
We may all have different ideas,

921
00:41:13,387 --> 00:41:16,974
but you should still trust your teammate.

922
00:41:17,057 --> 00:41:18,976
It felt like they didn't trust me.

923
00:41:20,436 --> 00:41:23,230
Don't use all that, just a little bit.

924
00:41:23,314 --> 00:41:25,024
Just give me 200 g.

925
00:41:25,107 --> 00:41:26,525
That's too much.

926
00:41:26,609 --> 00:41:29,820
-This is all we have.
-We'll have enough.

927
00:41:29,904 --> 00:41:31,322
Chef Choi Kang-rok

928
00:41:31,906 --> 00:41:35,534
used the hong shao rou sauce
with the soy sauce base

929
00:41:35,618 --> 00:41:38,204
and boiled it with the potato
to make a soft potato purée.

930
00:41:41,332 --> 00:41:45,794
Chef Seonkyoung is great at making mash,
so she wanted to make it

931
00:41:47,046 --> 00:41:49,340
to cover the pork with it.

932
00:41:51,050 --> 00:41:52,510
I didn't want us to have any regrets.

933
00:41:52,593 --> 00:41:56,388
We still had enough time
for them to do what they wanted

934
00:41:56,931 --> 00:42:00,851
so we could taste them
and decide which one to go with.

935
00:42:00,935 --> 00:42:01,852
How is it?

936
00:42:01,936 --> 00:42:03,354
Here's the sauce.

937
00:42:06,023 --> 00:42:08,776
The flavors will be stronger
when paired with the pork.

938
00:42:12,780 --> 00:42:14,490
I like this one.

939
00:42:14,573 --> 00:42:17,576
Chefs, could you come over here
for a second?

940
00:42:17,660 --> 00:42:19,703
-Taste this.
-Don't just taste that.

941
00:42:19,787 --> 00:42:20,955
-Taste with the pork.
-Yes, I know.

942
00:42:21,038 --> 00:42:22,540
Let's listen to the leader.

943
00:42:22,623 --> 00:42:27,169
It'd be better if we put this
with the pork and pour the sauce.

944
00:42:27,253 --> 00:42:28,254
Try it.

945
00:42:31,215 --> 00:42:33,175
Try it, and make a quick decision.

946
00:42:33,259 --> 00:42:34,677
We don't have to do this.

947
00:42:34,760 --> 00:42:36,512
-Isn't it good?
-Yes.

948
00:42:36,595 --> 00:42:39,098
-Right? Let's go with this.
-But shouldn't we

949
00:42:39,181 --> 00:42:41,600
-taste this with the meat as well?
-Go ahead.

950
00:42:42,101 --> 00:42:44,895
We don't have time,
so use your imagination for that.

951
00:42:47,690 --> 00:42:51,485
The flavors were nicer with the soy sauce.

952
00:42:57,658 --> 00:43:00,035
No, that one's better. Let's do that.

953
00:43:00,119 --> 00:43:02,663
Okay then, let's use these saucepans

954
00:43:02,746 --> 00:43:04,999
-and put 600 g each.
-Do that.

955
00:43:05,583 --> 00:43:07,585
I didn't like Chef Choi's style.

956
00:43:07,668 --> 00:43:10,170
If he was going to make it into a sauce,

957
00:43:10,254 --> 00:43:13,424
I could've just used a blender
instead of going through hell

958
00:43:14,341 --> 00:43:16,218
trying to mash all that.

959
00:43:20,931 --> 00:43:22,308
Where do I put this?

960
00:43:22,391 --> 00:43:24,685
-The beef jeon is finished.
-Where?

961
00:43:32,943 --> 00:43:35,321
-Chef, this needs a bit more seasoning.
-More?

962
00:43:35,404 --> 00:43:37,489
-It's a bit bland.
-Not too much, just a little bit.

963
00:43:38,866 --> 00:43:40,326
It's delicious though.

964
00:43:40,409 --> 00:43:42,578
It'll be perfect with the right seasoning.

965
00:43:42,661 --> 00:43:44,121
Like you did earlier.

966
00:43:44,204 --> 00:43:46,498
-That's too much pressure.
-The first test batch was delicious.

967
00:43:46,582 --> 00:43:48,292
That one was impactful.

968
00:43:48,375 --> 00:43:49,668
It really was.

969
00:43:49,752 --> 00:43:52,171
-Just a little bit less than that.
-Yes.

970
00:43:56,634 --> 00:43:58,344
-No rush, Chef.
-No rush?

971
00:43:58,427 --> 00:44:00,512
They're still preparing theirs.

972
00:44:00,596 --> 00:44:02,222
Let's see how things go.

973
00:44:07,144 --> 00:44:08,479
The problem is the pork.

974
00:44:09,980 --> 00:44:11,440
Yes, that's the biggest problem.

975
00:44:12,316 --> 00:44:14,693
-It's not softening.
-Exactly.

976
00:44:15,319 --> 00:44:17,446
-We have to make a decision.
-Right.

977
00:44:17,529 --> 00:44:19,156
What should we do?

978
00:44:19,239 --> 00:44:20,658
-Is the pork tough?
-What is it?

979
00:44:20,741 --> 00:44:22,034
Yes, it's not softening.

980
00:44:22,618 --> 00:44:24,953
Check if we can still go with this.

981
00:44:25,037 --> 00:44:26,955
-We have 70 minutes left, right?
-Yes.

982
00:44:27,039 --> 00:44:30,584
-We can cook for 40 minutes then.
-We have to plate it too.

983
00:44:30,668 --> 00:44:33,087
Thirty minutes for plating,
so forty for cooking.

984
00:44:34,088 --> 00:44:35,964
-How long was this in for?
-Maybe take it out and…

985
00:44:36,048 --> 00:44:39,510
I think it'll turn a bit softer
in 30 minutes

986
00:44:39,593 --> 00:44:40,969
but not perfectly soft.

987
00:44:42,304 --> 00:44:46,350
Everyone got anxious
because we were running out of time.

988
00:44:47,851 --> 00:44:48,977
-It won't work.
-No.

989
00:44:51,855 --> 00:44:53,524
We need to do something about the pork.

990
00:44:53,607 --> 00:44:55,025
We need the pressure cooker.

991
00:44:55,567 --> 00:44:58,821
There are only two.
I don't know if that'll be enough.

992
00:44:59,321 --> 00:45:01,323
Let's just close the lid and leave it.

993
00:45:01,407 --> 00:45:03,117
-Should we just do that?
-That's the only way.

994
00:45:03,200 --> 00:45:04,785
It won't all fit in the cookers.

995
00:45:04,868 --> 00:45:07,746
No, it'll fit if it's just the meat.

996
00:45:07,830 --> 00:45:09,248
-There's not a lot of meat.
-Just the meat?

997
00:45:10,124 --> 00:45:11,750
Let's follow her orders.

998
00:45:12,584 --> 00:45:15,462
Let's start off with just 50 pieces.

999
00:45:16,964 --> 00:45:19,633
But don't drop them too hard.

1000
00:45:19,717 --> 00:45:22,970
But it's not that soft, so it'll be fine.

1001
00:45:23,053 --> 00:45:26,140
MEAT COOKING METHOD
4. COOK IT IN THE PRESSURE COOKER

1002
00:45:26,223 --> 00:45:31,145
I knew very well that our process
wasn't going that smoothly,

1003
00:45:31,228 --> 00:45:34,273
so I was a little anxious.

1004
00:45:37,943 --> 00:45:39,027
We should start plating.

1005
00:45:39,111 --> 00:45:41,405
Do I start stir-frying?
Isn't it too early?

1006
00:45:41,488 --> 00:45:42,865
It's not early. Do it.

1007
00:45:42,948 --> 00:45:44,199
-Understood.
-Thanks.

1008
00:45:46,910 --> 00:45:51,749
COOKING THE VEGETABLES
FOR THE HONG SHAO ROU

1009
00:45:52,332 --> 00:45:53,167
My spring onions.

1010
00:45:58,839 --> 00:46:03,093
Chef Jung, you should start
making the sauce with this broth.

1011
00:46:07,765 --> 00:46:09,808
-Let's heat up the beef jeon.
-Okay.

1012
00:46:09,892 --> 00:46:11,226
We can heat up the beef jeon.

1013
00:46:18,108 --> 00:46:19,610
I'll finish it in two goes.

1014
00:46:27,117 --> 00:46:28,035
All right.

1015
00:46:30,370 --> 00:46:32,414
It's good. Let's roll with it.

1016
00:46:33,457 --> 00:46:34,333
Great, Chef!

1017
00:46:34,917 --> 00:46:37,586
You have 40 minutes left.

1018
00:46:38,295 --> 00:46:40,631
We should check this.

1019
00:46:40,714 --> 00:46:42,800
-I think it's burning.
-Where?

1020
00:46:42,883 --> 00:46:44,468
In here.

1021
00:46:44,551 --> 00:46:45,594
I can smell it burning.

1022
00:46:46,178 --> 00:46:47,971
If it's burned, then it's over.

1023
00:46:49,765 --> 00:46:52,059
Turn the fire down.

1024
00:46:53,227 --> 00:46:54,603
Let's take this…

1025
00:47:00,275 --> 00:47:01,443
It's not burned.

1026
00:47:01,527 --> 00:47:03,779
We have to cook this in the sauce,

1027
00:47:03,862 --> 00:47:05,239
so let's take it all out.

1028
00:47:14,748 --> 00:47:16,041
This one's even better.

1029
00:47:16,124 --> 00:47:17,125
I think it worked out.

1030
00:47:17,209 --> 00:47:22,506
We had a good strategy,
and the methods we used were great.

1031
00:47:22,589 --> 00:47:24,925
-Chef Cho, could you plate one right now?
-Right now?

1032
00:47:25,008 --> 00:47:26,552
As a sample.

1033
00:47:28,846 --> 00:47:29,930
Like this.

1034
00:47:35,978 --> 00:47:37,187
On the side?

1035
00:47:38,605 --> 00:47:40,107
That makes sense.

1036
00:47:40,190 --> 00:47:41,191
It looks nicer.

1037
00:47:42,234 --> 00:47:43,652
-Let's try it.
-Okay.

1038
00:47:44,361 --> 00:47:45,696
Hang on, everyone.

1039
00:47:45,779 --> 00:47:46,947
Taste this.

1040
00:47:48,824 --> 00:47:49,825
Let's see.

1041
00:47:52,244 --> 00:47:54,538
-Let's see.
-Try it like that for now.

1042
00:47:58,083 --> 00:47:59,793
-I like it.
-It's delicious.

1043
00:47:59,877 --> 00:48:01,545
-Is it?
-It's delicious.

1044
00:48:03,505 --> 00:48:05,924
Despite our clashes,
the food itself was good.

1045
00:48:06,008 --> 00:48:09,469
The mashed potato sauce
went really well with the dish.

1046
00:48:10,596 --> 00:48:12,139
-All right, let's go.
-Let's go.

1047
00:48:13,473 --> 00:48:16,602
Let's take the pork out one by one.

1048
00:48:17,811 --> 00:48:18,645
Take it out,

1049
00:48:18,729 --> 00:48:21,690
pour the sauce, put it in a tube,
and everyone takes one.

1050
00:48:26,987 --> 00:48:28,572
Should I plate one each?

1051
00:48:29,239 --> 00:48:30,073
Yes.

1052
00:48:30,616 --> 00:48:32,117
They've started plating.

1053
00:48:36,830 --> 00:48:38,332
-Should I do this?
-At the center.

1054
00:48:38,415 --> 00:48:39,625
Right at the center?

1055
00:48:39,708 --> 00:48:42,085
-Yes, the center of the plate.
-Okay.

1056
00:48:42,169 --> 00:48:43,962
He took out the tweezers.

1057
00:48:44,046 --> 00:48:46,048
This has to look neat,

1058
00:48:46,131 --> 00:48:49,384
so use chopsticks to shape it,

1059
00:48:49,468 --> 00:48:50,302
-and then the garnish.
-Got it.

1060
00:48:51,345 --> 00:48:53,055
Take a look. Is it enough?

1061
00:48:53,138 --> 00:48:55,015
-More eggplants?
-A bit more.

1062
00:48:55,098 --> 00:48:56,475
-Is this good?
-A little more.

1063
00:48:56,558 --> 00:48:57,726
-More?
-A little more.

1064
00:48:58,393 --> 00:48:59,436
That's too much.

1065
00:48:59,519 --> 00:49:01,855
When we started plating,

1066
00:49:01,939 --> 00:49:04,816
it felt like everyone was working
in the same restaurant.

1067
00:49:06,276 --> 00:49:11,531
We were a team moving in harmony
to serve 100 people.

1068
00:49:14,785 --> 00:49:15,827
Let's speed up a bit.

1069
00:49:15,911 --> 00:49:16,745
-Okay.
-Okay.

1070
00:49:18,705 --> 00:49:19,748
They're plating too.

1071
00:49:21,625 --> 00:49:22,668
All right.

1072
00:49:22,751 --> 00:49:25,045
Chef Cho, please remind us again.

1073
00:49:25,128 --> 00:49:26,296
What should we do?

1074
00:49:26,380 --> 00:49:32,010
We need one person for broccoli,
one for radish, one for the pork,

1075
00:49:32,094 --> 00:49:33,845
-and I'll do the mash.
-Chef Cho,

1076
00:49:33,929 --> 00:49:36,181
just point out who should do what.

1077
00:49:36,264 --> 00:49:38,308
-I'll do the spring onion.
-You do that.

1078
00:49:38,392 --> 00:49:40,811
-Chef Choi, you do the pork.
-Got it.

1079
00:49:40,894 --> 00:49:42,270
You do the radish. Let's go.

1080
00:49:42,354 --> 00:49:44,064
-We do radish and pork.
-That's right.

1081
00:49:44,564 --> 00:49:45,399
Okay.

1082
00:49:50,362 --> 00:49:51,446
Radish at the center.

1083
00:49:52,072 --> 00:49:53,824
Hurry up with the pork.

1084
00:49:55,033 --> 00:49:56,159
Then I put the broccoli.

1085
00:49:57,160 --> 00:49:58,453
Broccoli, then spring onion.

1086
00:49:59,621 --> 00:50:01,498
-We're plating all 100, right?
-Yes.

1087
00:50:01,581 --> 00:50:03,250
-Can we?
-We have to.

1088
00:50:03,917 --> 00:50:06,753
Check if anything's missing as you go.

1089
00:50:06,837 --> 00:50:08,380
Do we have enough broccoli?

1090
00:50:08,463 --> 00:50:11,174
-Yes, we have enough broccoli.
-Yes, we do.

1091
00:50:11,258 --> 00:50:14,386
-Finished with the pork?
-Yes, I'll pour the sauce.

1092
00:50:15,387 --> 00:50:17,764
The plating went smoothly.

1093
00:50:18,765 --> 00:50:21,685
We ran into some trouble, but we made it.

1094
00:50:23,228 --> 00:50:25,814
I never knew dongpo pork
could look so tasty.

1095
00:50:29,276 --> 00:50:32,320
Everyone was initially a little touchy,

1096
00:50:32,404 --> 00:50:34,948
but we became gentle with 30 minutes left.

1097
00:50:35,032 --> 00:50:38,035
We only had good teamwork
while we were plating.

1098
00:50:39,411 --> 00:50:40,328
I'll put this on.

1099
00:50:41,538 --> 00:50:42,789
I'll check and take it out.

1100
00:50:45,584 --> 00:50:46,960
They're already bringing
their dishes over.

1101
00:50:48,295 --> 00:50:49,129
Good luck!

1102
00:50:50,589 --> 00:50:51,798
Go, Black Spoons!

1103
00:50:59,431 --> 00:51:02,517
BLACK SPOONS: 30 PLATES COMPLETED

1104
00:51:03,560 --> 00:51:05,771
They need to start
bringing their dishes over.

1105
00:51:06,563 --> 00:51:08,815
Shouldn't we take these over?

1106
00:51:09,316 --> 00:51:13,070
Continue with the finishing touches,
and I'll take them over there.

1107
00:51:13,153 --> 00:51:15,864
-Let's go now.
-Let's go!

1108
00:51:16,573 --> 00:51:18,325
Bringing them over.

1109
00:51:19,034 --> 00:51:20,077
Let's go!

1110
00:51:23,955 --> 00:51:26,333
Wow, look at that.

1111
00:51:26,416 --> 00:51:27,959
It's like a banquet.

1112
00:51:28,043 --> 00:51:29,461
BLACK SPOONS: 59 PLATES
WHITE SPOONS: 1 PLATE

1113
00:51:31,880 --> 00:51:33,340
It's like a state banquet.

1114
00:51:38,970 --> 00:51:39,971
Did we pour the sauce?

1115
00:51:40,555 --> 00:51:41,890
-I'll do it afterward.
-We can do that over there.

1116
00:51:41,973 --> 00:51:44,476
-Let's speed up.
-Yes, Chef.

1117
00:51:45,060 --> 00:51:45,936
100 portions is a lot.

1118
00:51:46,019 --> 00:51:48,271
BLACK SPOONS: 83 PLATES
WHITE SPOONS: 66 PLATES

1119
00:51:48,355 --> 00:51:49,231
We're going.

1120
00:51:49,773 --> 00:51:51,858
They're all just in time.

1121
00:51:52,692 --> 00:51:53,693
Let's go!

1122
00:51:54,194 --> 00:51:55,570
We should hurry up.

1123
00:51:55,654 --> 00:51:56,905
We only have six minutes.

1124
00:51:57,906 --> 00:51:59,116
They're pressed for time.

1125
00:51:59,199 --> 00:52:00,826
The White Spoons are looking shaky.

1126
00:52:01,701 --> 00:52:02,994
Here it is.

1127
00:52:03,078 --> 00:52:04,955
Bring them over. Hurry!

1128
00:52:10,794 --> 00:52:14,714
BLACK SPOONS: 100 PLATES
WHITE SPOONS: 100 PLATES

1129
00:52:15,382 --> 00:52:16,967
All the plates are there, right?

1130
00:52:17,634 --> 00:52:19,094
They're doing the final touches.

1131
00:52:19,177 --> 00:52:21,555
-Wipe this please.
-Okay.

1132
00:52:21,638 --> 00:52:22,931
Five,

1133
00:52:23,014 --> 00:52:23,890
four,

1134
00:52:24,391 --> 00:52:25,809
three,

1135
00:52:25,892 --> 00:52:27,102
two,

1136
00:52:27,185 --> 00:52:28,019
one.

1137
00:52:28,728 --> 00:52:31,064
The Room of Meat Battle is over.

1138
00:52:33,650 --> 00:52:34,693
Good job!

1139
00:52:36,111 --> 00:52:37,821
Great work!

1140
00:52:38,864 --> 00:52:39,990
They must be exhausted.

1141
00:52:40,073 --> 00:52:41,825
-Good work.
-Our leader.

1142
00:52:41,908 --> 00:52:44,035
-Side Dish Chef!
-Well done.

1143
00:52:46,788 --> 00:52:48,039
It looks awesome.

1144
00:52:48,123 --> 00:52:50,792
It looks like a work of art.

1145
00:52:50,876 --> 00:52:51,710
Yes, it does.

1146
00:52:58,758 --> 00:53:01,887
Both dishes look delicious.

1147
00:53:02,387 --> 00:53:03,847
Do you think that'll be good?

1148
00:53:03,930 --> 00:53:05,098
I think so.

1149
00:53:06,224 --> 00:53:09,978
Despite our hard times,
our dish turned out to be excellent.

1150
00:53:10,061 --> 00:53:13,106
These chefs have some amazing firepower.

1151
00:53:13,690 --> 00:53:15,108
We just might win this one.

1152
00:53:17,819 --> 00:53:19,988
I wanted to try the other team's dish.

1153
00:53:20,071 --> 00:53:24,284
I usually cook
a lot of fresh and tangy dishes,

1154
00:53:24,367 --> 00:53:26,244
so theirs was more my style.

1155
00:53:36,546 --> 00:53:38,548
I was confident with our flavors.

1156
00:53:38,632 --> 00:53:41,509
TEAM TRIPLE STAR: CHINESE-STYLE MEAT WRAP
WITH PEPPER STEAK AND FRESH RADISH SALAD

1157
00:53:41,593 --> 00:53:44,137
We made beef jeon with sirloin.

1158
00:53:44,846 --> 00:53:48,516
We stir-fried zucchini, red pepper,
and mushroom in Chinese style,

1159
00:53:48,600 --> 00:53:50,393
topped it with fresh radish salad,

1160
00:53:51,311 --> 00:53:55,398
and poured Sichuan naengchae sauce
to make it moist.

1161
00:54:16,670 --> 00:54:18,380
-Do you think we'll win?
-What?

1162
00:54:18,880 --> 00:54:19,714
I think we will.

1163
00:54:21,633 --> 00:54:23,969
I can taste both Korean
and Chinese cuisine.

1164
00:54:24,052 --> 00:54:25,387
The seasoning's perfect.

1165
00:54:25,470 --> 00:54:27,222
They did what they intended to do.

1166
00:54:29,849 --> 00:54:32,269
-They're all tasting it very seriously.
-Very much so.

1167
00:54:36,356 --> 00:54:37,357
It's strange.

1168
00:54:37,941 --> 00:54:39,567
I've never seen anything like this.

1169
00:54:41,945 --> 00:54:46,157
I saw some people nodding
after tasting our dish, but…

1170
00:54:50,245 --> 00:54:53,623
Our dish is hong shao rou
with a soy sauce base.

1171
00:54:54,541 --> 00:54:56,793
We put mashed potatoes on the bottom,

1172
00:54:56,876 --> 00:55:01,089
then some radish we braised in soy sauce,

1173
00:55:01,172 --> 00:55:02,507
and then the braised pork.

1174
00:55:03,174 --> 00:55:06,553
We put in the broccoli
that we stir-fried in the same way

1175
00:55:06,636 --> 00:55:09,681
and topped that
with deep-fried spring onions.

1176
00:55:12,183 --> 00:55:14,936
I was curious to see
what the White Spoons would make.

1177
00:55:33,705 --> 00:55:35,415
It isn't a big portion,
but it makes you savor each bite.

1178
00:55:43,423 --> 00:55:45,884
I hope this is the sound of them
scraping off our dish.

1179
00:55:45,967 --> 00:55:47,177
Yes, our dish.

1180
00:55:52,849 --> 00:55:54,559
-That was worth the wait.
-Yes.

1181
00:55:55,060 --> 00:55:56,311
Both teams did well.

1182
00:55:56,394 --> 00:55:58,938
This could be neck and neck.

1183
00:55:59,022 --> 00:55:59,981
I think so too.

1184
00:56:00,065 --> 00:56:01,816
-It depends on their tastes.
-Right.

1185
00:56:01,900 --> 00:56:04,027
Whether they like
Chinese or Western cuisine.

1186
00:56:04,110 --> 00:56:05,153
Yes, it depends.

1187
00:56:06,821 --> 00:56:08,990
The tasting is complete.

1188
00:56:10,575 --> 00:56:13,828
Now, it's time to begin voting

1189
00:56:13,912 --> 00:56:17,499
for the Room of Meat round
of this Team Battle.

1190
00:56:17,582 --> 00:56:19,084
I'm dying to know.

1191
00:56:25,965 --> 00:56:30,095
The team that receives more votes will win

1192
00:56:30,178 --> 00:56:33,056
and all of its members will survive.

1193
00:56:34,974 --> 00:56:37,352
It'd be great
if the White Spoons won both rounds.

1194
00:56:38,937 --> 00:56:40,939
I want them all to vote
for the Black Spoons.

1195
00:56:41,022 --> 00:56:42,524
The voting is complete.

1196
00:56:44,692 --> 00:56:47,821
The surviving team
of the Room of Meat round is…

1197
00:56:53,368 --> 00:56:54,327
Is this for real?

1198
00:58:54,948 --> 00:58:59,953
Subtitle translation by: Yenny Kang