1 00:00:06,506 --> 00:00:09,759 This is where the Black Spoon versus White Spoon team match 2 00:00:09,843 --> 00:00:11,094 will be taking place. 3 00:00:12,178 --> 00:00:15,015 We will now reveal the Chamber of Ingredients. 4 00:00:17,809 --> 00:00:19,436 Whoa! 5 00:00:19,519 --> 00:00:20,437 Holy… 6 00:00:22,856 --> 00:00:24,816 That's absolutely insane! 7 00:00:33,533 --> 00:00:36,369 There's a butcher shop. It's a butcher shop over there. 8 00:00:38,621 --> 00:00:41,833 It's a seafood market. 9 00:00:46,463 --> 00:00:48,173 -This is crazy. -That's amazing. 10 00:00:48,256 --> 00:00:49,299 Whoa, look at that. 11 00:00:49,382 --> 00:00:51,426 I guess it's gonna be seafood versus meat. 12 00:00:51,509 --> 00:00:54,179 Holy crap, I'm getting chills right now. 13 00:00:55,597 --> 00:00:57,140 The Room of Meat 14 00:00:57,223 --> 00:00:59,350 is a room filled to the brim 15 00:01:00,185 --> 00:01:04,355 with every cut of the finest Korean Hanwoo beef 16 00:01:04,439 --> 00:01:05,732 and Korean pork. 17 00:01:08,234 --> 00:01:10,945 -The entire cow. -We'll have to cut it ourselves. 18 00:01:11,029 --> 00:01:12,822 We have to be our own butchers? 19 00:01:12,906 --> 00:01:15,575 Judging by this room, it looks like we'll have to be. 20 00:01:16,159 --> 00:01:18,995 When was the last time I ever butchered the meat myself? 21 00:01:19,079 --> 00:01:21,956 I don't normally do this myself. I usually get my employees to do it. 22 00:01:22,040 --> 00:01:24,042 And in the Room of Seafood, 23 00:01:24,125 --> 00:01:27,420 you'll find around a hundred different seasonal fish, 24 00:01:28,004 --> 00:01:31,091 as well as a variety of other seafood. 25 00:01:31,674 --> 00:01:33,635 -Yellowtail. Sea bream. -Whoa. 26 00:01:33,718 --> 00:01:35,178 Scallops, mussels… 27 00:01:35,261 --> 00:01:37,055 -Octopus. -Wow! 28 00:01:37,138 --> 00:01:39,224 It's really fresh. 29 00:01:39,307 --> 00:01:40,517 It's alive. 30 00:01:40,600 --> 00:01:41,810 We're killing them ourselves? 31 00:01:41,893 --> 00:01:43,770 The fish were swimming, so I thought, 32 00:01:43,853 --> 00:01:47,232 "Oh, so I'm gonna have to kill them myself in order to cook." 33 00:01:47,315 --> 00:01:50,527 I never imagined that they would've brought actual live fish for us. 34 00:01:50,610 --> 00:01:51,986 Contestants, 35 00:01:52,070 --> 00:01:54,572 consider the ingredients you're most comfortable with, 36 00:01:54,656 --> 00:01:56,533 and divide your team into two groups. 37 00:01:57,117 --> 00:02:00,620 One will tackle the Room of Meat and the other Room of Seafood. 38 00:02:01,329 --> 00:02:03,164 Let's talk about our teams. 39 00:02:05,500 --> 00:02:08,419 Those who wanna work on a meat dish can go to the meat section, 40 00:02:08,503 --> 00:02:11,256 and those who wanna work on seafood can go to the seafood. 41 00:02:11,339 --> 00:02:13,341 -Ah, I see. -Who here wants to do meat? 42 00:02:13,967 --> 00:02:14,843 Meat. 43 00:02:14,926 --> 00:02:17,095 No one raised a hand. 44 00:02:17,178 --> 00:02:20,014 I'll be better off with meat than fish. I'll go with meat. 45 00:02:20,098 --> 00:02:22,100 I'm going fish. Fish. I'll go seafood. 46 00:02:22,183 --> 00:02:24,185 Japanese cuisine chefs should go with fish. 47 00:02:24,269 --> 00:02:26,146 -Meat? -I'll go with meat. 48 00:02:26,229 --> 00:02:28,106 -Are you doing meat? -Who's not? 49 00:02:28,189 --> 00:02:29,607 Seafood? Okay. 50 00:02:29,691 --> 00:02:31,734 No one for meat? What do we do? 51 00:02:31,818 --> 00:02:34,612 Are you all more confident in your seafood skills? 52 00:02:34,696 --> 00:02:38,158 -I'm just more used to working with it. -So the three of you are gonna do meat? 53 00:02:38,241 --> 00:02:40,076 -Yes. -I'm still torn. 54 00:02:40,160 --> 00:02:42,078 I think I'll… In that case, I'll just do meat. 55 00:02:42,162 --> 00:02:45,039 -You three meat. -You should join us. The four women. 56 00:02:45,123 --> 00:02:48,835 -Yeah, let's have a group of four women. -Sorry I'm going with fish. 57 00:02:48,918 --> 00:02:51,588 Chef Edward Lee, aren't you especially good with meat? 58 00:02:51,671 --> 00:02:54,007 -You're seafood? Or meat? -Seafood. 59 00:02:54,090 --> 00:02:55,216 -Seafood. -Fish! 60 00:02:55,300 --> 00:02:57,927 He knows what he wants. 61 00:02:58,011 --> 00:03:00,471 -Meat there, seafood over here. -Seafood's over here. 62 00:03:00,972 --> 00:03:03,141 Fish over here. Fish folks, come join us here. 63 00:03:03,224 --> 00:03:06,269 I'll join them then. I have a lot of experience working with fish. 64 00:03:06,352 --> 00:03:08,688 All of us have the same specialties. 65 00:03:08,771 --> 00:03:10,815 I think we should diversify our cuisine expertise. 66 00:03:10,899 --> 00:03:12,942 -It's a bit too Italian. -All western chefs. 67 00:03:13,026 --> 00:03:15,528 -We first have to prioritize survival. -Right. 68 00:03:15,612 --> 00:03:18,323 -We need balance. -We need to balance things out somewhat. 69 00:03:18,406 --> 00:03:21,201 We need a Chinese, Japanese, or Korean chef to join us. 70 00:03:21,284 --> 00:03:24,287 -A Japanese chef would work. -Then do you guys want me to join seafood? 71 00:03:24,370 --> 00:03:25,872 -That's one. -Should I? 72 00:03:25,955 --> 00:03:26,915 That gives us five. 73 00:03:26,998 --> 00:03:30,043 I switched sides not because of the ingredient, 74 00:03:30,126 --> 00:03:31,753 but to balance out the teams. 75 00:03:31,836 --> 00:03:34,380 I felt like a team full of Chinese cuisine chefs 76 00:03:34,464 --> 00:03:37,926 would have too many different opinions on how to prepare the dishes. 77 00:03:38,009 --> 00:03:39,093 It'd be unproductive. 78 00:03:39,177 --> 00:03:42,096 I think we go with an Italian dish, and I add a touch of Chinese to it. 79 00:03:42,180 --> 00:03:43,723 -That might turn out well. -Right. 80 00:03:43,806 --> 00:03:44,641 Sounds good. 81 00:03:44,724 --> 00:03:47,685 We can't have everyone join that side. We need balance. 82 00:03:47,769 --> 00:03:49,103 Are you doing meat? 83 00:03:49,187 --> 00:03:51,314 Well, there's too many on that side already. 84 00:03:51,397 --> 00:03:52,440 JI-SUN CHINESE CUISINE 85 00:03:52,523 --> 00:03:54,192 -It's four… -Just say if you need any help. 86 00:03:54,275 --> 00:03:55,818 Why don't you join us, then? 87 00:03:55,902 --> 00:03:57,612 -Wait. We're-- -Okay. 88 00:03:57,695 --> 00:03:58,905 -We have-- -No, no, no. 89 00:03:59,739 --> 00:04:03,201 We have five people on meat, and the rest on seafood. 90 00:04:03,284 --> 00:04:04,535 It's a team match, 91 00:04:04,619 --> 00:04:08,331 so we're going to have to come up with a really extravagant dish. 92 00:04:08,414 --> 00:04:10,959 Nothing too simple. Can we agree on that? 93 00:04:11,042 --> 00:04:13,711 -One simple dish won't cut it. -Then shouldn't we mix cuisines? 94 00:04:13,795 --> 00:04:16,297 Chinese, Japanese, and Chinese, Chinese, like that? 95 00:04:16,381 --> 00:04:21,344 -You think we should mix? -I can't help but think we should really. 96 00:04:21,427 --> 00:04:23,763 The thing is, at our restaurant, 97 00:04:23,846 --> 00:04:28,726 95% of the meals we serve are based primarily on seafood dishes. 98 00:04:28,810 --> 00:04:30,061 When it comes to meat, 99 00:04:30,144 --> 00:04:32,146 I only really know how to charcoal grill it. 100 00:04:32,230 --> 00:04:34,482 Me, I just don't wanna work with meat. 101 00:04:34,565 --> 00:04:35,858 Ah. 102 00:04:35,942 --> 00:04:38,903 I just feel like we're going to end up with better ideas 103 00:04:38,987 --> 00:04:41,489 if we work with ingredients we're comfortable with. 104 00:04:41,572 --> 00:04:44,701 If I was working on meat-- I don't get to work with meat a lot, 105 00:04:44,784 --> 00:04:47,620 so I might make some mistakes while I'm cooking and stuff. 106 00:04:47,704 --> 00:04:49,247 -Oh, I see. -You're right. 107 00:04:49,330 --> 00:04:51,582 Honestly, I didn't like where things were headed. 108 00:04:51,666 --> 00:04:55,795 I thought it'd be nice if each team had a representative from each cuisine, 109 00:04:55,878 --> 00:04:56,879 since I was hoping 110 00:04:56,963 --> 00:05:02,093 we'd be able to work multiple influences from different cuisines into every dish. 111 00:05:02,176 --> 00:05:03,553 We're all on the same team. 112 00:05:03,636 --> 00:05:06,222 So I wanted to divide our roles more effectively. 113 00:05:06,723 --> 00:05:08,349 But a lot of them had a different approach. 114 00:05:08,433 --> 00:05:09,559 They kept saying, 115 00:05:09,642 --> 00:05:11,769 "I'm more comfortable with this than meat." 116 00:05:12,312 --> 00:05:13,646 So there wasn't much I could do. 117 00:05:13,730 --> 00:05:15,732 -I guess we have our teams. -All right. 118 00:05:15,815 --> 00:05:17,734 So you five, and us six? 119 00:05:18,609 --> 00:05:21,112 What matters most in a team match is our teamwork. 120 00:05:21,195 --> 00:05:22,572 Right. 121 00:05:22,655 --> 00:05:24,365 -We can't be fighting. -Exactly. 122 00:05:24,449 --> 00:05:26,784 Right, we need to let go of our egos, 123 00:05:26,868 --> 00:05:29,537 and just listen to what the team leader tells us to do. 124 00:05:29,620 --> 00:05:31,539 There's no telling what they'll throw at us. 125 00:05:31,622 --> 00:05:33,041 We don't know what the mission is. 126 00:05:33,124 --> 00:05:35,752 Hold on. We gotta do a team cheer before we start. 127 00:05:35,835 --> 00:05:37,003 All together, everyone. 128 00:05:37,086 --> 00:05:40,006 This might be the very last time the 11 of us get to do this. 129 00:05:40,089 --> 00:05:41,799 "The very last time"? 130 00:05:41,883 --> 00:05:43,343 No, I meant as a team. 131 00:05:43,426 --> 00:05:46,012 Why would you say something like that? We're all in this together. 132 00:05:46,095 --> 00:05:48,181 One, two, three, go team! 133 00:05:48,264 --> 00:05:49,265 We should do that. 134 00:05:49,349 --> 00:05:51,893 -Let's do this! Huddle up, huddle up. -Maniac, get in here. 135 00:05:51,976 --> 00:05:54,479 Let's huddle. "Go team" is a bit boring. 136 00:05:54,562 --> 00:05:56,564 All right, here we go. One, two, three. 137 00:05:56,647 --> 00:05:57,523 Beat them! 138 00:05:59,275 --> 00:06:00,151 Copycats! 139 00:06:00,234 --> 00:06:02,278 Those copycats! 140 00:06:03,488 --> 00:06:06,324 We're gonna crush the White Spoon chefs. I'm telling you. 141 00:06:06,407 --> 00:06:07,658 It's gonna be a clean win. 142 00:06:07,742 --> 00:06:09,202 To the Black Spoon chef, 143 00:06:09,285 --> 00:06:11,454 I'm sorry, this is your last day. 144 00:06:14,791 --> 00:06:16,376 ROOM OF MEAT 145 00:06:16,459 --> 00:06:19,337 TEAM CHO EUN-JU VS TEAM TRIPLE STAR 146 00:06:19,420 --> 00:06:22,757 ROOM OF SEAFOOD 147 00:06:22,840 --> 00:06:26,344 TEAM CHOI HYUN-SEOK VS TEAM CHEF SPARK 148 00:06:27,512 --> 00:06:28,763 For this round 149 00:06:28,846 --> 00:06:31,265 of the Black Spoon versus White Spoon team battle, 150 00:06:31,349 --> 00:06:35,728 we will have a special evaluation method during the judging process. 151 00:06:36,938 --> 00:06:39,607 -You're kidding me? -You gotta be kidding me. 152 00:06:40,400 --> 00:06:42,068 What is it this time? 153 00:06:42,151 --> 00:06:45,488 We will now reveal the special evaluation method 154 00:06:45,571 --> 00:06:46,906 during the judging process 155 00:06:46,989 --> 00:06:49,951 for this Black Spoon vs White Spoon team battle. 156 00:06:52,078 --> 00:06:53,538 The heck? 157 00:06:53,621 --> 00:06:54,705 Whoa, what the… 158 00:06:56,082 --> 00:06:57,333 Oh my goodness. 159 00:06:58,584 --> 00:06:59,710 Wow! 160 00:07:00,420 --> 00:07:01,379 Whoa! 161 00:07:07,844 --> 00:07:10,346 -What the heck is this? -Are they actual people? 162 00:07:10,972 --> 00:07:13,766 There will be 100 mystery judges 163 00:07:14,475 --> 00:07:17,895 who will be evaluating your dishes for this round. 164 00:07:23,776 --> 00:07:26,028 -There's 100? -That's crazy. 165 00:07:26,112 --> 00:07:27,947 -That's insane. -Whoa! 166 00:07:28,489 --> 00:07:29,699 It was scary. 167 00:07:29,782 --> 00:07:32,201 They were dressed in all black, wearing these white masks, 168 00:07:32,285 --> 00:07:33,619 and staring at us. 169 00:07:33,703 --> 00:07:36,330 Made me get all jittery with trypophobia and stuff. 170 00:07:36,414 --> 00:07:38,708 To make things worse, they were completely expressionless. 171 00:07:40,960 --> 00:07:43,546 There were 200 eyes watching you. 172 00:07:44,464 --> 00:07:45,673 It was scary! 173 00:07:46,174 --> 00:07:47,175 Wow! 174 00:07:48,009 --> 00:07:49,719 Wow, mystery judges indeed. 175 00:07:51,179 --> 00:07:56,476 You must prepare 100 servings for the 100 mystery judges here. 176 00:07:56,559 --> 00:07:59,103 The time limit is 200 minutes. 177 00:08:00,521 --> 00:08:03,399 -We need to make 100 servings! -It's about quantity. 178 00:08:03,483 --> 00:08:06,319 Whatever we decide to go with, we need a lot. 179 00:08:06,402 --> 00:08:09,155 -100? -We have to make 100 servings. 180 00:08:09,238 --> 00:08:11,115 -No less than that. -Yeah. 181 00:08:11,199 --> 00:08:12,909 -200 minutes? -Oh, that's hardcore. 182 00:08:12,992 --> 00:08:15,411 -Three hours and 20 minutes. -100 servings?! 183 00:08:15,495 --> 00:08:19,081 I took one look at my teammates, and I couldn't help but worry, 184 00:08:19,582 --> 00:08:23,461 thinking about whether they had any experience cooking for large groups. 185 00:08:23,544 --> 00:08:25,171 A hundred servings is a lot. 186 00:08:25,254 --> 00:08:27,298 Gosh, 100? We're counting on you. 187 00:08:28,299 --> 00:08:29,217 MASTER OF SCHOOL MEALS 188 00:08:29,300 --> 00:08:30,384 You may only use 189 00:08:30,468 --> 00:08:33,304 the ingredients prepared in the main kitchen for your dishes, 190 00:08:33,387 --> 00:08:36,057 and any dishes that you fail to prepare within the time limit 191 00:08:36,140 --> 00:08:38,559 will be excluded from the evaluation process. 192 00:08:39,227 --> 00:08:41,729 We can't come up short. 100 or more dishes, no matter what. 193 00:08:41,812 --> 00:08:45,191 We should make 110 servings. We'll miss votes if we fall short. 194 00:08:45,775 --> 00:08:49,820 The judges will taste your dishes and cast their votes. 195 00:08:50,613 --> 00:08:54,408 Every member in the team that receives the most votes 196 00:08:55,201 --> 00:08:57,328 will survive this match. 197 00:08:57,411 --> 00:08:58,371 Whoa. 198 00:08:59,205 --> 00:09:01,082 I guess it's all or nothing. 199 00:09:01,165 --> 00:09:03,042 Something that will appeal to the general public. 200 00:09:03,125 --> 00:09:05,545 They need to know it's delicious at the first bite. 201 00:09:05,628 --> 00:09:08,965 -We just need to make it delicious. -The moment you take a bite. 202 00:09:09,048 --> 00:09:10,091 Let's win this. 203 00:09:11,008 --> 00:09:13,219 -I think we're gonna win -Oh yeah. 204 00:09:13,302 --> 00:09:15,680 -Let's send them all packing at once. -Yeah! 205 00:09:16,931 --> 00:09:18,140 In addition, 206 00:09:18,766 --> 00:09:19,976 for this round, 207 00:09:20,560 --> 00:09:23,437 Judges Paik Jong-won and Anh Sung-jae… 208 00:09:24,313 --> 00:09:25,273 Will not be judging? 209 00:09:25,356 --> 00:09:27,275 -Are they not tasting it? -Maybe they won't show. 210 00:09:27,358 --> 00:09:30,194 Are they not involved? 211 00:09:34,574 --> 00:09:38,744 …will be seated up here with the 100 mystery judges, 212 00:09:39,829 --> 00:09:42,123 …observing your cooking process live… 213 00:09:43,165 --> 00:09:46,252 …then tasting your dishes and evaluating them 214 00:09:46,335 --> 00:09:48,296 -Hyun-seok] Is that Anh Sung-jae? -Yeah. 215 00:09:48,379 --> 00:09:51,465 -Is that them at the end? -With Judge Paik. They got me! 216 00:09:51,549 --> 00:09:54,677 -Surprise, surprise. -I honestly didn't expect that. 217 00:09:54,760 --> 00:09:56,846 -Cool. Oh my God. -They really got me. 218 00:09:57,597 --> 00:10:00,224 What matters the most is that you maintain a consistent flavor 219 00:10:00,308 --> 00:10:01,851 throughout all 100 servings. 220 00:10:02,435 --> 00:10:04,854 I believe teamwork will be key here. 221 00:10:04,937 --> 00:10:06,022 We'll be watching, 222 00:10:06,105 --> 00:10:08,357 and cheering you on as you work with chefs 223 00:10:08,441 --> 00:10:10,693 you've never had a chance to work with before 224 00:10:10,776 --> 00:10:14,071 to present a quality dish within the allotted time. 225 00:10:14,155 --> 00:10:16,866 They'll be observing the entire process. 226 00:10:16,949 --> 00:10:20,786 Our team is full of really strong egos. I was worried. 227 00:10:20,870 --> 00:10:23,331 There are just too many cooks in the kitchen. 228 00:10:23,414 --> 00:10:24,915 No, you shouldn't be mixing that. 229 00:10:27,293 --> 00:10:29,837 We're done testing. We need to plate these dishes now! 230 00:10:29,920 --> 00:10:32,048 We should have tasted already. It's too late. 231 00:10:32,131 --> 00:10:33,674 -This is tough. -I guess we're fucked. 232 00:10:35,301 --> 00:10:37,386 We're running out of time. Chop like hell. 233 00:10:37,470 --> 00:10:38,679 It's over, okay? 234 00:10:38,763 --> 00:10:40,473 -Okay, Hyung, hold on. -They took everything. 235 00:10:40,556 --> 00:10:43,225 -Chef, wait. -Fuck, we're screwed. 236 00:10:45,269 --> 00:10:48,105 Team Cho Eun-ju from the White Spoons 237 00:10:48,189 --> 00:10:51,567 and Team Triple Star representing the Black Spoons 238 00:10:51,651 --> 00:10:53,944 have both selected the Room of Meat. 239 00:10:54,695 --> 00:10:58,199 These two teams will be competing against one another this round. 240 00:10:58,741 --> 00:11:00,493 White team looks stronger. 241 00:11:00,576 --> 00:11:02,662 -They're more experienced. -Yeah. 242 00:11:03,913 --> 00:11:06,832 In my opinion, that team had all the strongest contenders 243 00:11:06,916 --> 00:11:08,292 from the White Spoons. 244 00:11:09,126 --> 00:11:11,712 The White Spoon chefs have a lot of experience. 245 00:11:11,796 --> 00:11:12,838 They're famous too. 246 00:11:13,422 --> 00:11:15,508 -Who's head chef? -We need to decide. 247 00:11:15,591 --> 00:11:16,967 How 'bout you, Chef? 248 00:11:17,051 --> 00:11:19,804 Since you have a lot of experience with plating dishes, 249 00:11:20,596 --> 00:11:21,889 you decide the presentation. 250 00:11:21,972 --> 00:11:22,932 CHO EUN-JU HEAD CHEF 251 00:11:23,849 --> 00:11:26,602 That team's leader was Chef Cho Eun-ju. 252 00:11:26,686 --> 00:11:30,940 The winner of one of the three biggest cooking competitions in the world. 253 00:11:31,023 --> 00:11:34,944 Since her work usually requires her to cater to a lot of people, 254 00:11:35,027 --> 00:11:38,072 all of the chefs on the other team are very well-known. 255 00:11:38,906 --> 00:11:40,825 There is Chef Seonkyoung Longest. 256 00:11:41,325 --> 00:11:43,244 They have Chef Choi Kang-rok. 257 00:11:43,744 --> 00:11:47,415 They also had chef Hwang Jin-seon, who had beat me in the previous round… 258 00:11:47,498 --> 00:11:48,582 OWNER OF JIN JIN 259 00:11:48,666 --> 00:11:51,460 And chef Jung Ji-sun, who's a master of all. 260 00:11:51,544 --> 00:11:53,254 They had an impressive lineup. 261 00:11:53,921 --> 00:11:55,339 Can we actually win this? 262 00:11:55,423 --> 00:11:58,676 The Chinese cuisine chefs on their team look really intense, 263 00:11:58,759 --> 00:11:59,844 both of them. 264 00:11:59,927 --> 00:12:03,514 Ji-sun noona and Hwang Jin-seon. They even have similar names. 265 00:12:04,098 --> 00:12:07,143 The other side chose a pretty young chef as their team leader, 266 00:12:07,226 --> 00:12:09,353 so I figured we'd end up with a better dish 267 00:12:09,437 --> 00:12:11,105 with less friction along the way. 268 00:12:11,188 --> 00:12:13,858 If the leader's young, there's more room for conflict. 269 00:12:13,941 --> 00:12:16,485 Triple Star, I think you should be our head chef. 270 00:12:16,569 --> 00:12:17,403 Okay. 271 00:12:17,486 --> 00:12:18,320 TRIPLE STAR HEAD CHEF 272 00:12:18,404 --> 00:12:19,613 I agree. I would be a good fit. 273 00:12:19,697 --> 00:12:21,323 I'm the only western cuisine chef 274 00:12:21,407 --> 00:12:23,659 in a team comprised of three Korean cuisine chefs 275 00:12:23,743 --> 00:12:25,411 and two Chinese cuisine chefs. 276 00:12:25,494 --> 00:12:27,538 I'm best suited for moderating everyone's opinions. 277 00:12:27,621 --> 00:12:30,332 -I'm sure you'll do great. You're so calm. -Thank you. 278 00:12:30,416 --> 00:12:32,918 I was the only chef who specialized in western cuisine. 279 00:12:33,002 --> 00:12:35,129 As for the rest, we had two Chinese cuisine chefs 280 00:12:35,212 --> 00:12:37,089 and three Korean cuisine chefs. 281 00:12:38,048 --> 00:12:40,718 We definitely had a really well-balanced team. 282 00:12:40,801 --> 00:12:44,597 I thought things would go smoothly as long as we worked well together as a unit. 283 00:12:44,680 --> 00:12:46,682 The moment I was given the role of team leader, 284 00:12:46,766 --> 00:12:48,768 I decided to let go of any personal wants 285 00:12:48,851 --> 00:12:51,645 and focus on finding something my teammates would all excel at, 286 00:12:51,729 --> 00:12:54,857 in order to incorporate all three cuisines into our menu. 287 00:12:54,940 --> 00:12:56,692 I hope we can put up a good fight together. 288 00:12:56,776 --> 00:12:58,527 We need to have no regrets. 289 00:12:59,195 --> 00:13:02,281 Now then, Black Spoons and White Spoons, 290 00:13:02,364 --> 00:13:05,284 let the Room of Meat team match begin! 291 00:13:07,912 --> 00:13:10,831 -Hustle, let's make a plan. Hurry. -We gotta think fast. 292 00:13:10,915 --> 00:13:12,416 Are we going with dongpo rou? 293 00:13:13,042 --> 00:13:13,918 Dongpo roustyle? 294 00:13:14,001 --> 00:13:15,628 I thought we were going with hong shao rou. 295 00:13:15,711 --> 00:13:17,546 Well, hong shao rou, dongpo rou, same thing. 296 00:13:17,630 --> 00:13:20,216 -So hong shao rou? -What exactly is a hong shao rou again? 297 00:13:20,299 --> 00:13:22,635 It's braised samgyeopsal like dongpo rou, but boiled. 298 00:13:22,718 --> 00:13:23,719 You boil the samgyeopsal? 299 00:13:23,803 --> 00:13:26,472 You chop it up and braise it with spices, that's it. 300 00:13:26,972 --> 00:13:29,308 We don't need to come up with a groundbreaking new dish. 301 00:13:29,391 --> 00:13:32,144 We'll be dealing with a lot of unknowns if we do that. 302 00:13:32,228 --> 00:13:34,480 It's better to cook 100 servings 303 00:13:34,563 --> 00:13:37,399 of a straightforward, standardized dish to perfection. 304 00:13:37,983 --> 00:13:39,819 I have a proposal for everyone. 305 00:13:39,902 --> 00:13:42,863 I think that the best approach would be taking some pork, 306 00:13:42,947 --> 00:13:44,532 some big cuts of samgyeopsal, 307 00:13:44,615 --> 00:13:47,910 steaming it all, and making 100 delicious servings from that. 308 00:13:47,993 --> 00:13:49,954 So how about this? Let's compromise. 309 00:13:50,037 --> 00:13:51,831 We'll make hong shao rou as our base, 310 00:13:51,914 --> 00:13:54,375 and then put on some additional finishing touches. 311 00:13:55,000 --> 00:13:58,420 Right, If we have three hours, we should be able to make dongpo rou. 312 00:13:58,504 --> 00:14:00,714 We decided to go with braised meat dish 313 00:14:00,798 --> 00:14:03,801 since we have to make 100 high-quality servings. 314 00:14:03,884 --> 00:14:06,887 In Japanese cuisine, when you're making dongpo rou, 315 00:14:06,971 --> 00:14:10,474 you first steam the pork until it's soft, and then you boil it, 316 00:14:10,558 --> 00:14:13,561 and then pair it with some soft potatoes when plating. 317 00:14:13,644 --> 00:14:15,145 -Like mashed potatoes? -Yeah. 318 00:14:15,229 --> 00:14:17,857 And when covered with the warm potatoes, it doesn't go cold, 319 00:14:17,940 --> 00:14:19,775 and you also end up with a great flavor. 320 00:14:20,609 --> 00:14:24,238 All right, then. So we'll be making a hong shao rou using the meat-- 321 00:14:24,321 --> 00:14:26,240 -Let's say that's the dish. -With mashed potatoes. 322 00:14:26,323 --> 00:14:29,618 To clarify, are you proposing that we put the meat here, 323 00:14:29,702 --> 00:14:31,787 then cover it with mashed potatoes? 324 00:14:31,871 --> 00:14:33,914 Yeah, but I'm not sure we're going to have enough. 325 00:14:33,998 --> 00:14:37,459 -Let's put it on the bottom layer instead. -On the bottom? On the bottom layer? 326 00:14:37,543 --> 00:14:38,460 Or on top-- 327 00:14:38,544 --> 00:14:41,714 Assuming the mashed potato goes here like this, dongpo rou here, 328 00:14:41,797 --> 00:14:44,425 and we could have deep-fried green onions on top like this. 329 00:14:44,508 --> 00:14:48,637 So the green onions go up here. But I don't know if we'll have enough. 330 00:14:48,721 --> 00:14:49,930 We need another garnish. 331 00:14:50,014 --> 00:14:52,850 Let's cut some radishes as well and braise them with the pork. 332 00:14:52,933 --> 00:14:55,102 We can also use them as garnish. Does that sound good? 333 00:14:55,185 --> 00:14:57,187 -Sounds amazing. -We could also grill it. 334 00:14:57,271 --> 00:14:58,689 -Right, we can cube them. -Yeah. 335 00:14:58,772 --> 00:14:59,940 A veggie garnish? 336 00:15:00,024 --> 00:15:03,193 -Yeah, let's call it a vegetable dish. -Okay, a vegetable dish. 337 00:15:03,277 --> 00:15:06,488 I think we just need to get the basics down and start right away. 338 00:15:07,114 --> 00:15:09,575 We're also gonna want a pickled component. 339 00:15:09,658 --> 00:15:11,702 -For a sour kick. -Something refreshing. 340 00:15:11,785 --> 00:15:14,079 -We want something sour on the side. -Maybe a pickle? 341 00:15:15,122 --> 00:15:17,833 -I don't know about this idea… -Let's figure it out after. 342 00:15:17,917 --> 00:15:20,419 -Should I go first? -Sure, go ahead. 343 00:15:21,295 --> 00:15:23,964 I think there is a dish where we can use all of these. 344 00:15:24,048 --> 00:15:26,508 We could try a cold salad dish with meat. 345 00:15:26,592 --> 00:15:27,593 -Fuqi feipian. -Uh-huh. 346 00:15:27,676 --> 00:15:30,471 In that case, we're gonna have to decide on the composition 347 00:15:30,554 --> 00:15:31,972 of the cold meat salad dish. 348 00:15:32,056 --> 00:15:34,475 That, or we could also make some Korean meat jeon, 349 00:15:34,558 --> 00:15:37,144 then use them as wraps to eat the Chinese cold salad with. 350 00:15:37,227 --> 00:15:39,855 -Oh! I like that idea. -That sounds great too. 351 00:15:39,939 --> 00:15:43,776 So assuming this is the dish, we could first use the bones… 352 00:15:43,859 --> 00:15:44,777 Menu. 353 00:15:44,860 --> 00:15:47,071 …the ribs and stuff to make a broth, 354 00:15:47,154 --> 00:15:50,032 layer the sauce on the bottom, put a meat jeon on top, 355 00:15:50,115 --> 00:15:53,285 then put something like Chinese-style stir-fried eggplants, 356 00:15:53,369 --> 00:15:56,455 and top it all off with some cucumber and green onion salad, 357 00:15:56,538 --> 00:15:58,165 so that they can eat it as a wrap. 358 00:15:58,248 --> 00:15:59,166 So just one bite? 359 00:15:59,249 --> 00:16:01,835 It's gotta be big so they can get one good bite. 360 00:16:01,919 --> 00:16:03,504 I went along with the wrap idea 361 00:16:03,587 --> 00:16:06,966 since I wanted us to have a safe but delicious option, 362 00:16:07,049 --> 00:16:11,345 and everyone pitched in their own ideas until we reached our final dish. 363 00:16:11,428 --> 00:16:12,513 All right. 364 00:16:12,596 --> 00:16:15,641 Which cut of meat should we go with for the meat jeon? 365 00:16:15,724 --> 00:16:18,143 -Meat jeon… -I think sirloin's the best cut for this. 366 00:16:18,227 --> 00:16:19,520 I'll go grab some sirloin. 367 00:16:19,603 --> 00:16:22,940 -All set. We're ready. -All right, let's go. 368 00:16:23,023 --> 00:16:25,317 So Triple Star's gonna be doing the butchering? 369 00:16:25,818 --> 00:16:28,362 -Let's go, let's go, let's go! -Yeah, let's go. 370 00:16:28,445 --> 00:16:29,279 Whoo! 371 00:16:29,363 --> 00:16:30,364 Why don't we-- 372 00:16:30,447 --> 00:16:33,534 For the pickle dish, we have to do more than just a simple vinegar brine. 373 00:16:33,617 --> 00:16:34,952 We just need to, what's the thing… 374 00:16:35,035 --> 00:16:38,998 To keep it submerged in lemon juice or lime juice. You know, the thingy? 375 00:16:39,081 --> 00:16:40,582 The red thingy from earlier- 376 00:16:40,666 --> 00:16:41,792 What's it called? 377 00:16:41,875 --> 00:16:44,044 I mean, we had already decided on everything, 378 00:16:44,128 --> 00:16:46,672 but they were fighting over the garnish forever, 379 00:16:46,755 --> 00:16:49,466 right after fighting over the main dish for so long. 380 00:16:50,801 --> 00:16:52,302 Couldn't this wait until later? 381 00:16:52,386 --> 00:16:55,556 Making the meat first and coming up with 100 servings of garnish 382 00:16:55,639 --> 00:16:57,182 can't possibly take that long. 383 00:16:57,975 --> 00:17:00,519 Team leader, I'd like to make a proposal. 384 00:17:01,228 --> 00:17:04,023 -I would like for us to focus on the meat. -On the meat? 385 00:17:04,106 --> 00:17:07,317 I want us to focus on that one thing, instead of working on a side dish. 386 00:17:07,401 --> 00:17:09,903 All right, then, let's start dividing people into roles. 387 00:17:09,987 --> 00:17:11,989 -Let's start giving out roles-- -I'll grab the meat. 388 00:17:12,072 --> 00:17:13,615 I'll work on the mashed potatoes. 389 00:17:13,699 --> 00:17:15,034 All right, yep, got it. 390 00:17:15,117 --> 00:17:16,952 I guess they're done planning. 391 00:17:19,163 --> 00:17:20,956 -Let's set up. -How do we do this? 392 00:17:21,040 --> 00:17:22,249 -And here-- -Team? Chef? 393 00:17:25,169 --> 00:17:28,088 -He's gone to get meat. -We should get vegetables. 394 00:17:31,633 --> 00:17:34,178 -All at once. -We have to carry them like this. 395 00:17:34,261 --> 00:17:35,721 Let's start with these. 396 00:17:41,018 --> 00:17:42,686 Will you be doing the meat here? 397 00:17:42,770 --> 00:17:44,938 -Huh? No, no. That goes here. -That can wait. 398 00:17:45,022 --> 00:17:48,067 -Move everything first. -Can I do my thing? Peel the potatoes? 399 00:17:48,734 --> 00:17:49,902 That is really heavy. 400 00:17:52,613 --> 00:17:54,865 Why is it so heavy? My knife… 401 00:17:54,948 --> 00:17:56,700 -You're using pork? -Yup. 402 00:17:56,784 --> 00:17:57,993 Is the cut expensive? 403 00:17:58,077 --> 00:17:59,244 -Beef. -Tenderloin? 404 00:17:59,328 --> 00:18:01,371 No, no, we'll be using sirloin. 405 00:18:02,831 --> 00:18:06,043 I feel like pork might have an advantage. It's got that umami. 406 00:18:06,126 --> 00:18:09,505 Yeah, I think most Koreans tend to prefer pork over beef. 407 00:18:10,005 --> 00:18:11,965 WHITE SPOON TEAM CHOSE PORK 408 00:18:12,049 --> 00:18:14,676 I was really nervous that our ingredients might overlap, 409 00:18:14,760 --> 00:18:18,097 and I'm one of those people who think pork tastes way better than beef. 410 00:18:19,014 --> 00:18:22,643 I liked the way things were headed. This was going to be a good competition. 411 00:18:23,310 --> 00:18:25,312 The reason I didn't want to use samgyeopsal 412 00:18:25,395 --> 00:18:27,689 was because the flavor can vary drastically 413 00:18:27,773 --> 00:18:29,108 depending on the cut of meat. 414 00:18:29,191 --> 00:18:30,943 It's too risky, so we went with beef. 415 00:18:31,276 --> 00:18:32,861 BLACK SPOON TEAM CHOSE BEEF 416 00:18:32,903 --> 00:18:34,238 I can't even lift this. 417 00:18:36,240 --> 00:18:38,450 It's so heavy. 418 00:18:38,992 --> 00:18:41,620 -It's too heavy. -Somebody help him! 419 00:18:41,703 --> 00:18:43,288 Where is everyone? 420 00:18:44,832 --> 00:18:47,668 -Can someone help me? It's too heavy. -Huh? What's too heavy? 421 00:18:47,751 --> 00:18:49,294 The meat. It's too heavy. 422 00:18:50,045 --> 00:18:51,463 Glad they're not using beef. 423 00:18:57,010 --> 00:18:58,387 It's so fricking heavy. 424 00:19:00,264 --> 00:19:01,431 I'm serious. 425 00:19:08,522 --> 00:19:10,232 Should the meat go here? Or here? 426 00:19:10,315 --> 00:19:12,151 -Hold up, hold up. -Where should the meat go? 427 00:19:14,820 --> 00:19:16,071 That's heavy as hell. 428 00:19:22,035 --> 00:19:23,453 All set? 429 00:19:23,537 --> 00:19:25,747 Yup. 430 00:19:29,042 --> 00:19:30,711 PLANS ON USING BEEF SIRLOIN 431 00:19:30,794 --> 00:19:31,837 Okay. 432 00:19:35,465 --> 00:19:36,842 You ever work with sirloin? 433 00:19:37,384 --> 00:19:39,011 -Yeah, I have. -Oh. 434 00:19:39,094 --> 00:19:41,889 -Hanwoo beef is very high-quality meat. -It is. 435 00:19:42,890 --> 00:19:45,684 -That looks top-grade. -Yeah, I think so. 436 00:19:52,357 --> 00:19:54,943 PORK BELLY 437 00:19:55,027 --> 00:19:56,945 Wait, I need to cook the meat first. 438 00:19:57,029 --> 00:19:59,740 But we have to do that first to drain the blood. 439 00:19:59,823 --> 00:20:01,909 So shouldn't we boil the meat before deep frying? 440 00:20:01,992 --> 00:20:04,369 Let's get a large chunk, and just scorch it first. 441 00:20:04,453 --> 00:20:06,580 -Do we have a torch? -We're gonna want a torch. 442 00:20:06,663 --> 00:20:09,249 Wait, let's organize our ingredients first. 443 00:20:10,375 --> 00:20:13,378 Should I peel the potatoes first before cooking them in the oven? 444 00:20:13,462 --> 00:20:15,881 I was just about to start peeling the potatoes. 445 00:20:15,964 --> 00:20:17,507 Should I peel them with a knife? 446 00:20:17,591 --> 00:20:20,427 -They probably have a peeler. -Careful, careful. 447 00:20:20,510 --> 00:20:22,512 What do you need? 448 00:20:22,596 --> 00:20:25,349 Here, this? I've got it. I've turned it on. 449 00:20:25,432 --> 00:20:27,392 Are we gonna use this station here? 450 00:20:28,060 --> 00:20:29,770 Wanna reserve this space for meat? 451 00:20:29,853 --> 00:20:33,148 -Use the one there as well for now. -We need to boil the meat. 452 00:20:33,232 --> 00:20:37,110 We have to boil it first. But I think we need to organized ourselves a bit. 453 00:20:37,194 --> 00:20:40,239 -We can't just do our own thing. -Organized how? 454 00:20:40,322 --> 00:20:43,242 -We need to figure out our roles. -What? I'll get on the meat. 455 00:20:43,325 --> 00:20:46,078 -I already know that. -Well, what do you need organized? 456 00:20:48,121 --> 00:20:50,958 Right from the start, we didn't allocate people to any roles. 457 00:20:51,041 --> 00:20:52,501 No one was organized. 458 00:20:52,584 --> 00:20:53,919 Someone was working on the meat, 459 00:20:54,002 --> 00:20:55,921 someone else on the potatoes… 460 00:20:56,004 --> 00:20:58,382 It's gonna take me forever to peel all these. 461 00:20:59,132 --> 00:21:01,843 I kept thinking, "Why isn't she saying anything?" 462 00:21:04,846 --> 00:21:07,391 -No peeler. -Size should be consistent. 463 00:21:07,474 --> 00:21:09,434 -Like this? -Yeah, like that. 464 00:21:09,518 --> 00:21:12,604 -Tell them to wear a mask. -The aunties sure are efficient. 465 00:21:12,688 --> 00:21:14,690 They're using so many ingredients. 466 00:21:16,441 --> 00:21:19,361 He must be making a sauce. Look at him grinding up all those pears. 467 00:21:19,444 --> 00:21:20,362 Mm. 468 00:21:20,445 --> 00:21:21,863 The Korean cuisine trio. 469 00:21:21,947 --> 00:21:23,448 They look good together. 470 00:21:23,532 --> 00:21:26,493 The Chinese cuisine duo's working with the Korean cuisine trio. 471 00:21:26,576 --> 00:21:27,577 They're a great match. 472 00:21:27,661 --> 00:21:29,871 We're all working to our strengths here. 473 00:21:31,915 --> 00:21:33,208 I delegated the roles. 474 00:21:33,292 --> 00:21:34,918 "Please do this, please do that." 475 00:21:35,002 --> 00:21:37,504 Chef, will you work on the meat jeon? 476 00:21:38,046 --> 00:21:41,383 I asked Side Dish Chef to work on the meat jeon. 477 00:21:41,466 --> 00:21:44,386 Chefs, please get ready to taste them right away. 478 00:21:44,469 --> 00:21:45,512 Roger that. 479 00:21:46,013 --> 00:21:49,057 And as for Comic Book Chef and Self-Made Chef, 480 00:21:49,141 --> 00:21:51,977 they wanted our dish to have a strong Chinese flavor, 481 00:21:52,060 --> 00:21:55,605 so I let them work on the components that would go on the meat jeon. 482 00:21:55,689 --> 00:21:58,692 Since Auntie Omakase #1 and Master of School Meals 483 00:21:58,775 --> 00:22:02,362 were used to making large batches, and therefore good with their knives, 484 00:22:02,946 --> 00:22:05,615 I let them do prep work that required such skills. 485 00:22:05,699 --> 00:22:07,200 Whenever I asked for something, 486 00:22:07,284 --> 00:22:10,370 all of my teammates were very cooperative and did their parts. 487 00:22:10,454 --> 00:22:13,623 Cook until the 150-minute mark and taste. 488 00:22:13,707 --> 00:22:15,500 -Yes. -One in 150 minutes. 489 00:22:15,584 --> 00:22:16,418 Hold up. 490 00:22:16,501 --> 00:22:18,462 -Should I get to work? -Hold up. 491 00:22:18,545 --> 00:22:20,964 -We all need to get organized first. -Right, we really do. 492 00:22:21,048 --> 00:22:23,050 We're not doing-this alone, after all. 493 00:22:23,133 --> 00:22:26,345 The meat needs to be cut first. We need two people on that. 494 00:22:26,428 --> 00:22:29,681 I'll do the next step afterwards. Actually, I'll cut the meat with someone. 495 00:22:29,765 --> 00:22:31,391 -Next, the sauce. -Mm-hmm. 496 00:22:31,475 --> 00:22:33,268 -Sauce… then what? -We need the sauce. 497 00:22:33,352 --> 00:22:34,978 Then should I work on the sauce? 498 00:22:35,479 --> 00:22:37,981 -Sure, that works. -In that case, I'll just work on this. 499 00:22:38,065 --> 00:22:38,899 -Okay. -Okay. 500 00:22:38,982 --> 00:22:40,859 You can prep the potatoes up until the straining. 501 00:22:40,942 --> 00:22:41,777 Okay. Got it. 502 00:22:41,860 --> 00:22:44,154 So what's the meat preparation process? 503 00:22:44,237 --> 00:22:46,615 Carve them up, sear the skin, then braise. 504 00:22:46,698 --> 00:22:49,534 Don't we need to boil them? We have to do that first. 505 00:22:49,618 --> 00:22:52,662 Once you boil that and send it over, I'll braise it in the sauce. 506 00:22:52,746 --> 00:22:56,416 We just need to boil it once. We need to boil it either way. 507 00:22:56,500 --> 00:22:58,668 -I'll heat the water. -I'll get to work on this for now. 508 00:22:58,752 --> 00:23:00,962 -Okay. -Use a big pot to boil the water. 509 00:23:01,671 --> 00:23:03,548 -Are you boiling it? -Yes. 510 00:23:05,384 --> 00:23:07,427 Uh, Triple Star's really good. 511 00:23:08,136 --> 00:23:10,305 He's not slowing down at all. 512 00:23:12,808 --> 00:23:14,643 And he's still so organized. 513 00:23:18,522 --> 00:23:20,816 So what do you have planned for the sauce here? 514 00:23:20,899 --> 00:23:23,652 I'm gonna need to use the gas range. Can I use this one? 515 00:23:26,446 --> 00:23:27,739 POTATOES 516 00:23:27,823 --> 00:23:29,282 Just a little more. 517 00:23:30,158 --> 00:23:32,744 What ingredients are we putting in the mash? 518 00:23:32,828 --> 00:23:35,914 -I'm putting butter, and cream. -We're using just that? 519 00:23:35,997 --> 00:23:37,624 -Nothing else? -Mm. 520 00:23:37,707 --> 00:23:38,542 Seriously? 521 00:23:38,625 --> 00:23:40,001 -Simple. -All right. 522 00:23:40,085 --> 00:23:42,254 Since we're going with a Chinese-style dish, 523 00:23:42,337 --> 00:23:45,507 I feel like we should also go with Chinese-style potatoes. 524 00:23:45,590 --> 00:23:47,259 -I think that'd be best. -Something Chinese? 525 00:23:47,342 --> 00:23:48,844 -Do you have any ideas? -What ideas? 526 00:23:48,927 --> 00:23:51,012 Chef says she wants to go with Chinese-- 527 00:23:51,096 --> 00:23:55,350 Earlier on, Chef Jung did float the idea of adding some of the dongpo rou sauce-- 528 00:23:55,434 --> 00:23:57,686 -Into the potatoes? -Wait. No, no, no. I never said that. 529 00:23:57,769 --> 00:23:59,855 You said the dishes will be eaten together. 530 00:23:59,938 --> 00:24:03,984 If we were to add it, shouldn't we make the sauces taste similar? 531 00:24:04,067 --> 00:24:05,944 -That, or if we're only adding butter… -No, no. 532 00:24:06,027 --> 00:24:09,156 I don't know what kind of style Chef Choi is going with, so… 533 00:24:09,656 --> 00:24:10,991 Yeah? What, the potatoes? 534 00:24:11,783 --> 00:24:14,995 In that case, just steam the potatoes and strain them, please. 535 00:24:15,787 --> 00:24:17,581 -Do that first. -You'll add the sauce then mix? 536 00:24:17,664 --> 00:24:18,832 -No, yes. -Really? 537 00:24:18,915 --> 00:24:21,001 But if we do that, the flavor will just-- 538 00:24:21,084 --> 00:24:23,253 I mean, they already have a similar texture. 539 00:24:23,336 --> 00:24:25,714 Do we really want them to taste similar as well? 540 00:24:25,797 --> 00:24:28,258 No, it'll be fine, since we'll be adding in some butter. 541 00:24:28,341 --> 00:24:30,927 -Let's give it a go. -This is a bad idea. 542 00:24:31,011 --> 00:24:33,221 We'll just get through straining the potatoes. 543 00:24:33,305 --> 00:24:37,058 -I mean, sure, but I really don't think-- -Please steam and strain the potatoes. 544 00:24:38,143 --> 00:24:41,146 -I really think the sauce is a bad idea. -Let's just give it a go. 545 00:24:41,229 --> 00:24:43,773 Don't decide on anything. Nothing is final yet. 546 00:24:44,941 --> 00:24:48,320 We did decide on something, but it wasn't set in stone, 547 00:24:48,403 --> 00:24:50,280 and since it wasn't set in stone, 548 00:24:50,363 --> 00:24:52,949 the chefs kept telling each other what to do. 549 00:24:53,450 --> 00:24:55,118 There was a lot of that going on. 550 00:24:55,202 --> 00:24:57,871 Why are they torching it? Is that a Chinese technique? 551 00:24:59,039 --> 00:25:00,749 Why is he torching the rind. 552 00:25:01,750 --> 00:25:04,419 So you're doing this because of the hairs? 553 00:25:04,503 --> 00:25:06,796 If we were making a normal dongpo rou dish, 554 00:25:06,880 --> 00:25:09,216 we would have boiled this first. 555 00:25:09,299 --> 00:25:10,759 -Before deep-frying it. -Mm. 556 00:25:11,760 --> 00:25:14,679 In other words, this wouldn't be necessary if we fried it. 557 00:25:15,388 --> 00:25:16,598 So for the prep work, 558 00:25:16,681 --> 00:25:19,768 we'll first be boiling the pork over there to make it soft, right? 559 00:25:19,851 --> 00:25:20,685 Correct. 560 00:25:21,144 --> 00:25:23,146 MEAT COOKING PROCEDURE 1. SEAR - 2. BOIL UNTIL SOFT 561 00:25:23,230 --> 00:25:24,814 Turn up the flame. 562 00:25:25,982 --> 00:25:26,942 It's fine. 563 00:25:28,777 --> 00:25:30,403 I think it's going to overflow. 564 00:25:30,904 --> 00:25:34,616 We're… not using a pressure cooker are we? 565 00:25:34,699 --> 00:25:36,952 -Let's just cook it here. -Yeah, but look, this won't work. 566 00:25:37,035 --> 00:25:39,454 -We can reduce it. -We're not using the right pot. 567 00:25:39,538 --> 00:25:40,997 It's boiling. 568 00:25:41,498 --> 00:25:43,500 All right, let's put this here. 569 00:25:43,583 --> 00:25:46,086 -Why aren't we boiling this? -Oh, that comes last. 570 00:25:46,169 --> 00:25:47,963 -What does? -We can't braise right away. 571 00:25:48,046 --> 00:25:50,549 We have to soften the meat first, and then add the sauce. 572 00:25:50,632 --> 00:25:52,008 Oh, because it's a different style. 573 00:25:52,092 --> 00:25:54,135 So were just boiling it, and not braising it? 574 00:25:54,219 --> 00:25:56,471 If you do it that way, it'll be too salty. 575 00:25:56,555 --> 00:25:57,556 We can't do that. 576 00:25:57,639 --> 00:26:01,560 So for prep, you just need to boil it until the meat is soft. Right there. 577 00:26:01,643 --> 00:26:04,521 The thing is, if we do that, we'll be boiling for a really long time. 578 00:26:04,604 --> 00:26:06,940 -Right, we don't have to worry about that. -Wait, hold on. 579 00:26:07,023 --> 00:26:09,025 -Yeah, I was thinking-- -What's this? 580 00:26:09,693 --> 00:26:11,903 We started things off by boiling the meat 581 00:26:11,987 --> 00:26:14,197 before doing anything else to prepare. 582 00:26:14,281 --> 00:26:17,117 But then we realized it was taking too long to cook. 583 00:26:17,951 --> 00:26:19,619 Wait, let's switch it up. 584 00:26:19,703 --> 00:26:22,247 Let's take this out, and deep-fry it instead. 585 00:26:22,914 --> 00:26:23,873 We should fry it. 586 00:26:24,916 --> 00:26:26,876 All that work for nothing. Great. 587 00:26:28,336 --> 00:26:31,673 Should we do these radishes-- 588 00:26:31,756 --> 00:26:34,175 So our original plan was to boil it till it's soft, 589 00:26:34,259 --> 00:26:35,927 then boil it in this water, right? But-- 590 00:26:36,011 --> 00:26:38,888 So what I'm thinking is, since the second boil won't work, 591 00:26:38,972 --> 00:26:40,682 we should take it out, let it cool for a bit, 592 00:26:40,765 --> 00:26:42,559 chop it up, then deep-fry it instead. 593 00:26:42,642 --> 00:26:44,144 Okay, but what about the sauce? 594 00:26:44,227 --> 00:26:47,063 We take it out once deep-fried, mix in the sauce, and boil them together. 595 00:26:47,147 --> 00:26:48,648 Then it won't get seasoned properly. 596 00:26:48,732 --> 00:26:51,151 -Deep-fry it first, then combine? -Mm. 597 00:26:51,234 --> 00:26:53,653 -They're fighting already? -Are they fighting already? 598 00:26:53,737 --> 00:26:55,322 -Uh-oh, it's on. -Wait, what happened? 599 00:26:55,905 --> 00:26:59,367 Deep-fry it first, then combine? Is that a technique I'm not aware of? 600 00:26:59,451 --> 00:27:02,245 -That's how you normally cook dongpo rou. -Dongpo rou? 601 00:27:02,329 --> 00:27:05,332 Or other dishes like that. You deep-fry them, then steam or boil. 602 00:27:05,415 --> 00:27:07,167 So you're afraid this won't cook in time? 603 00:27:07,250 --> 00:27:09,461 -We can't do it in time. -Yeah, there's not enough time. 604 00:27:09,544 --> 00:27:13,632 Okay, so we'll be deep-frying these without seasoning them? Is that right? 605 00:27:14,257 --> 00:27:15,425 Chef Jung Ji-sun? 606 00:27:16,134 --> 00:27:19,429 -We need to agree on an approach. -All right, I'll give you the rundown. 607 00:27:19,512 --> 00:27:21,681 Since we'll deep-fry it, I'll put some soy sauce on, 608 00:27:21,765 --> 00:27:24,476 deep-fry it till it's golden brown, then hand it over to you. 609 00:27:24,559 --> 00:27:26,144 -Then we can boil it in this sauce. -Fine. 610 00:27:26,227 --> 00:27:28,438 Let's go with lao chao dark soy sauce and deep-fry. 611 00:27:28,521 --> 00:27:31,650 -Okay. Where should the oil go? -Over there. There. 612 00:27:31,733 --> 00:27:34,736 -You can do the oil there. -Here? You need 18 to 20 liters of oil-- 613 00:27:34,819 --> 00:27:38,198 No, the heat doesn't go high enough there. Deep-fry it here instead. 614 00:27:38,865 --> 00:27:41,159 -After taking it out. -What's this? Oh, a potato. 615 00:27:41,660 --> 00:27:42,744 -Okay. -No, use this. 616 00:27:42,827 --> 00:27:44,579 The temperature won't go that high. 617 00:27:44,663 --> 00:27:46,706 I'm telling you, I'll need 20 liters of oil for this. 618 00:27:46,790 --> 00:27:49,000 -Just do 20 liters, then. -Yeah? Okay, understood. 619 00:27:49,084 --> 00:27:50,085 Just do it. 620 00:27:50,710 --> 00:27:54,172 We also need to deep-fry the green onions, so let's just go with that. 621 00:27:54,255 --> 00:27:56,591 We had two or three people giving out orders, 622 00:27:56,675 --> 00:27:58,343 so the orders kept changing constantly, 623 00:27:58,426 --> 00:28:02,097 which meant that someone like me who was just taking orders kept taking the heat. 624 00:28:02,597 --> 00:28:04,391 Man, it was awful. 625 00:28:06,017 --> 00:28:08,061 This is a horrible start. 626 00:28:08,144 --> 00:28:10,855 Nah, we've got this. 627 00:28:10,939 --> 00:28:14,359 We keep changing things and no one was clear with their instructions. 628 00:28:14,943 --> 00:28:18,113 -I'm losing my mind. -Yeah, I can tell. 629 00:28:18,196 --> 00:28:21,032 We should've been clear about the exact dish we were gonna cook 630 00:28:21,116 --> 00:28:22,158 right from the start. 631 00:28:24,536 --> 00:28:27,664 But we didn't do that. We just scattered. 632 00:28:27,747 --> 00:28:29,708 Everyone ran off before we figured it out. 633 00:28:33,169 --> 00:28:34,504 This one's tough. 634 00:28:36,047 --> 00:28:38,508 -They're butting heads. There's conflict. -I see. 635 00:28:39,050 --> 00:28:41,428 They're usually the ones giving out orders. 636 00:28:41,511 --> 00:28:43,763 They're veterans, so they have their own approaches. 637 00:28:43,847 --> 00:28:45,014 I know, exactly, right. 638 00:28:45,640 --> 00:28:47,851 -I'll follow your orders to a T. -Don't say that. 639 00:28:48,476 --> 00:28:51,104 -I'll be your right-hand man. Right hand! -No, no, please don't. 640 00:29:01,448 --> 00:29:02,741 Can I taste it with the veggies? 641 00:29:02,824 --> 00:29:05,326 Yes, we have a batch that's ready to go here. 642 00:29:06,494 --> 00:29:09,622 VEGETABLES TO GO WITH MEAT JEONS 643 00:29:09,706 --> 00:29:10,999 The tasting's ready! 644 00:29:12,917 --> 00:29:14,919 -It's time to taste. -Okay. 645 00:29:16,087 --> 00:29:17,756 Gather around, folks. Gather for a bit. 646 00:29:17,839 --> 00:29:20,300 -What's that? -Oh, he wants us over there. 647 00:29:21,801 --> 00:29:23,887 -They're tasting it. -Yeah, tasting. 648 00:29:23,970 --> 00:29:26,556 Oh! They're doing a tasting together. 649 00:29:26,639 --> 00:29:27,766 PRETASTING 650 00:29:27,849 --> 00:29:28,975 We taste these now? 651 00:29:29,058 --> 00:29:31,269 Yeah, then we'll decide on the soup base. 652 00:29:35,565 --> 00:29:38,693 -The soup base should be mild. -It's a bit too sour. 653 00:29:39,527 --> 00:29:41,029 -So the thing is-- -Yeah? 654 00:29:41,112 --> 00:29:43,323 It's meat, but it doesn't taste like meat at all. 655 00:29:43,406 --> 00:29:44,783 -Do we have to cook these? -Sour. 656 00:29:44,866 --> 00:29:45,992 Can we serve uncooked? 657 00:29:46,493 --> 00:29:47,911 -The toppings? -Yes. 658 00:29:47,994 --> 00:29:50,997 I don't think we should dice it. Yeah, let's not dice it. 659 00:29:51,080 --> 00:29:53,750 I think it might taste better if we served them uncooked, 660 00:29:53,833 --> 00:29:56,169 like you're having fresh kimchi wrapped in meat jeon. 661 00:29:56,252 --> 00:29:57,587 Serve it like a salad? 662 00:29:57,670 --> 00:30:01,257 I personally think we should go for a different texture, instead of this. 663 00:30:01,341 --> 00:30:03,009 -One with less moisture. -A stir-fry. 664 00:30:03,092 --> 00:30:04,636 Right, we have to go with a stir-fry. 665 00:30:04,719 --> 00:30:06,513 I don't think we should add any starch. 666 00:30:06,596 --> 00:30:08,973 -Yeah, let's not use starch. -Let's stir-fry it. 667 00:30:09,057 --> 00:30:11,434 -This is more of a sauce than a stir-fry. -Right, uh-huh. 668 00:30:11,518 --> 00:30:13,937 I think we should do a stir-fry instead of something like this. 669 00:30:14,020 --> 00:30:15,688 -A stir-fry? -Yes, I agree. 670 00:30:16,523 --> 00:30:18,566 We can easily make a big batch of that. 671 00:30:18,650 --> 00:30:19,818 This is tough. 672 00:30:20,527 --> 00:30:24,155 Self-Made Chef wanted to go with a very different approach. 673 00:30:24,239 --> 00:30:25,865 This one barely has any texture to it-- 674 00:30:25,949 --> 00:30:27,742 And it's too starchy. 675 00:30:27,826 --> 00:30:31,037 We want something that tastes like the veggies in a mandarin roll. 676 00:30:31,120 --> 00:30:33,331 So like a gochu japchae you serve with mandarin rolls? 677 00:30:33,414 --> 00:30:35,458 -That's the kind of dish we want. -Gochu japchae. 678 00:30:36,125 --> 00:30:39,796 Everyone said they wanted us to go with a gochu japchae, 679 00:30:39,879 --> 00:30:44,175 but that's exactly what Auntie Omakase #1 had mentioned right at the beginning. 680 00:30:44,259 --> 00:30:45,885 A meat japchae? Might be a crowd-pleaser. 681 00:30:45,969 --> 00:30:47,595 No, I don't think we should do that 682 00:30:47,679 --> 00:30:50,265 since we need the seasoning to really stand out. 683 00:30:50,348 --> 00:30:52,058 Let's just season it well, then. 684 00:30:52,141 --> 00:30:54,352 There's water in the onions and bell peppers. 685 00:30:54,435 --> 00:30:56,729 It's gonna gather at the bottom of the plate over time. 686 00:30:56,813 --> 00:30:59,607 -Meat japchae? -I don't think japchae is a good idea. 687 00:30:59,691 --> 00:31:01,860 Meat japchae is a really bad idea. 688 00:31:01,943 --> 00:31:04,571 -We need to stay away from that. -If there's a lot of water. 689 00:31:04,654 --> 00:31:07,574 Could we really make a gochu japchae dish work? 690 00:31:07,657 --> 00:31:11,828 In that case, let me try making it using this batch over here without water. 691 00:31:12,328 --> 00:31:14,163 -The thing is, it shouldn't be diced. -No. 692 00:31:14,247 --> 00:31:15,582 -Longer cuts. -Long cuts? 693 00:31:15,665 --> 00:31:17,876 Exactly, let's get chopping right now. 694 00:31:17,959 --> 00:31:19,586 We need to do this together. Quickly. 695 00:31:19,669 --> 00:31:21,629 Let's give it another go, then. 696 00:31:23,339 --> 00:31:24,716 I felt bad about the whole thing. 697 00:31:24,799 --> 00:31:28,011 We made them do so much work, only to have wasted everyone's time. 698 00:31:28,094 --> 00:31:29,846 We're chopping veggies again. 699 00:31:30,471 --> 00:31:32,765 Wait. What? It's gochu japchae now? 700 00:31:32,849 --> 00:31:35,894 -Looks like they're struggling. -Do they have enough time? 701 00:31:35,977 --> 00:31:38,521 -They chopped it incorrectly. -They're going with a gochu japchae. 702 00:31:38,605 --> 00:31:41,024 -How many zucchinis do we use? -What? 703 00:31:41,107 --> 00:31:43,610 -Do we need to fill this with zucchini? -Yes. 704 00:31:43,693 --> 00:31:45,445 I knew I could count on my teammates. 705 00:31:45,528 --> 00:31:48,281 Auntie Omakase #1 and Master of School Meals 706 00:31:48,364 --> 00:31:50,241 are basically Messi and Ronaldo. 707 00:31:50,325 --> 00:31:51,451 I wasn't worried. 708 00:31:57,040 --> 00:31:58,625 My apologies. 709 00:31:58,708 --> 00:32:01,711 Don't worry. It's all for the best. 710 00:32:02,587 --> 00:32:06,090 I was worried I couldn't offer any help to these chefs, 711 00:32:06,174 --> 00:32:07,842 and I didn't want to be a burden. 712 00:32:07,926 --> 00:32:11,179 I was afraid. I knew I couldn't afford to make any mistakes. 713 00:32:16,100 --> 00:32:19,562 -We can deep-fry. -It has to reach 200 degrees. 714 00:32:19,646 --> 00:32:22,899 If we start frying when it's too low, we won't get the right fragrance. 715 00:32:23,775 --> 00:32:25,777 We want the skin to start bubbling and crackling. 716 00:32:25,860 --> 00:32:27,654 Is it set to 200 degrees right now? 717 00:32:27,737 --> 00:32:30,531 -We have it set to 230. -220. No, he has it set to 230. 718 00:32:30,615 --> 00:32:32,241 Fine. I don't know. I just… 719 00:32:32,951 --> 00:32:35,244 This isn't gonna work. 720 00:32:39,999 --> 00:32:41,626 Man, we're in trouble. 721 00:32:41,709 --> 00:32:43,503 One hour has passed. 722 00:32:44,504 --> 00:32:46,839 140 minutes remain. 723 00:32:46,923 --> 00:32:50,426 The meat needs to go in now. So why aren't we putting it in? 724 00:32:50,510 --> 00:32:52,303 Like I said, the temperature won't go up. 725 00:32:52,387 --> 00:32:54,222 -Why aren't we using that? -Where? 726 00:32:54,305 --> 00:32:55,682 The meat is ready to go in now. 727 00:32:55,765 --> 00:32:58,851 We can't put the meat in yet because the oil's not hot enough. 728 00:32:59,519 --> 00:33:01,312 The temperature's too low. 729 00:33:01,396 --> 00:33:03,398 Instead of waiting on this, 730 00:33:03,481 --> 00:33:06,275 I think we just need to look for a way to soften up the meat. 731 00:33:06,359 --> 00:33:09,654 Then let me deep-fry it here instead. I'll just fry it here. 732 00:33:09,737 --> 00:33:12,365 -Are you going to be using that? -I'll deep-fry it here. 733 00:33:12,448 --> 00:33:13,491 All right go for it. 734 00:33:13,574 --> 00:33:15,743 -Let's just do that instead. -This is faster. 735 00:33:15,827 --> 00:33:18,955 I get that. I'm just saying we should divvy up the labor. 736 00:33:19,038 --> 00:33:22,583 Too many cooks spoil the broth. We all need to focus on one thing. 737 00:33:23,751 --> 00:33:27,880 So… let's deep-fry them, take them out, chop them to size. 738 00:33:29,090 --> 00:33:31,217 -Dunk them in right away? -Yeah. 739 00:33:32,385 --> 00:33:33,344 Go for it. 740 00:33:33,428 --> 00:33:36,514 It doesn't look like the temperature's going to go any higher than this. 741 00:33:36,597 --> 00:33:40,184 MEAT COOKING PROCEDURE 2. DEEP-FRY THE MEAT 742 00:33:41,978 --> 00:33:45,231 The meat's supposed to go "bang" when you drop it in, but… 743 00:33:46,107 --> 00:33:49,318 -Shouldn't the oil splatter more? -Yeah. 744 00:33:49,402 --> 00:33:52,030 It's not sizzling because the oil isn't hot enough. 745 00:33:52,113 --> 00:33:53,656 What's not sizzling? 746 00:33:53,740 --> 00:33:55,825 -The skin. -Oh, the skin? 747 00:33:55,908 --> 00:33:57,910 Yeah. It should crackle and sizzle. 748 00:33:58,411 --> 00:34:01,414 -Cut it later. -This just isn't working. 749 00:34:01,497 --> 00:34:03,750 Just make sure the surface is crispy. 750 00:34:06,419 --> 00:34:08,921 It's fine. Just make sure the surface of the meat is crispy. 751 00:34:09,005 --> 00:34:09,964 Copy. 752 00:34:11,174 --> 00:34:12,592 Fry this one a bit more. 753 00:34:13,634 --> 00:34:14,761 Put them in here. 754 00:34:15,678 --> 00:34:17,013 In there? 755 00:34:20,558 --> 00:34:22,810 -What's wrong? -Are you kidding me? 756 00:34:22,894 --> 00:34:24,562 We can scrape it off. 757 00:34:25,438 --> 00:34:28,316 Just get rid of that. Hurry up and toss it in the trash. 758 00:34:28,399 --> 00:34:31,986 -Put it away. We're not using those. -The sauce isn't gonna help. 759 00:34:32,070 --> 00:34:33,571 -Yeah, I guess not. -We can't use that. 760 00:34:41,162 --> 00:34:43,581 That's more like it. They should be crispy. 761 00:34:44,582 --> 00:34:46,209 That other one was a disaster. 762 00:34:48,336 --> 00:34:51,464 Chef, count to see if we have enough for 100 servings. 763 00:34:51,547 --> 00:34:53,549 -Keep track. -I think we'll have enough. 764 00:34:53,633 --> 00:34:55,343 -The size is the problem. -Okay. 765 00:34:56,219 --> 00:34:58,846 120 minutes remain. 766 00:34:59,388 --> 00:35:01,265 The time's moving so quickly. 767 00:35:02,475 --> 00:35:03,601 Let's go! 768 00:35:05,728 --> 00:35:07,355 They won't make it in two hours. 769 00:35:07,438 --> 00:35:11,192 Just plating 100 servings alone is going to take a lot of time. 770 00:35:15,696 --> 00:35:17,406 I think we have about 80. 771 00:35:17,490 --> 00:35:19,367 -What? 80? -I counted 80. 772 00:35:19,450 --> 00:35:22,078 -We've got more over there, I'll cut it. -Okay. 773 00:35:26,207 --> 00:35:28,668 MEAT COOKING PROCEDURE 3. REDUCE IN SAUCE 774 00:35:28,751 --> 00:35:29,836 Okay, 30. 775 00:35:31,295 --> 00:35:33,923 Well this one's taking longer than I thought. 776 00:35:34,006 --> 00:35:35,967 Were the potatoes boiling for an hour? 777 00:35:36,050 --> 00:35:38,970 Yes, it's been an hour. Are the potatoes still not cooked? 778 00:35:39,053 --> 00:35:41,222 Yeah, it looks like they're still cooking. 779 00:35:42,098 --> 00:35:43,349 Is this gonna work? 780 00:35:44,475 --> 00:35:46,602 -Should I use more? -Hold on. Chef, the mashed potatoes. 781 00:35:46,686 --> 00:35:47,520 Oh. 782 00:35:48,020 --> 00:35:49,814 Oh no, I totally forgot. 783 00:35:50,398 --> 00:35:52,650 -You can't forget things like that. -I forgot. 784 00:35:52,733 --> 00:35:55,403 We're a team. We should look out for each other. 785 00:35:55,486 --> 00:35:57,363 -Of course, right. -Yeah. 786 00:35:57,446 --> 00:35:59,198 -Good save. -I forgot because I'm on a team. 787 00:35:59,282 --> 00:36:01,993 -"I forgot because I'm on a team"? -It's understandable. 788 00:36:02,076 --> 00:36:03,578 That makes sense! 789 00:36:05,037 --> 00:36:06,247 She's a troublemaker. 790 00:36:06,330 --> 00:36:09,041 It's done by now, right? It's been an hour. 791 00:36:09,125 --> 00:36:10,042 This won't… 792 00:36:10,793 --> 00:36:13,129 This strainer, the holes are way too small. 793 00:36:14,422 --> 00:36:16,215 Isn't there another way to do this? 794 00:36:16,716 --> 00:36:18,718 This strainer is the wrong size. 795 00:36:19,302 --> 00:36:21,429 -Oh, like that? -I got this. 796 00:36:21,512 --> 00:36:23,639 -Sure you have time? -Just a sec. 797 00:36:23,723 --> 00:36:24,891 -Do you have time? -No. 798 00:36:24,974 --> 00:36:27,518 -Do it like that. -I have to chop the green onions, but-- 799 00:36:27,602 --> 00:36:29,562 -Just finish the straining. -Okay, okay. 800 00:36:31,564 --> 00:36:35,109 It's gonna take forever like this. Can't I just mash it up instead? 801 00:36:37,236 --> 00:36:39,030 How big are you going to make these? 802 00:36:41,532 --> 00:36:42,658 Okay, so… 803 00:36:43,242 --> 00:36:44,493 If we do it like this… 804 00:36:44,577 --> 00:36:46,829 COOKED VEGETABLES WITH THE NEW METHOD 805 00:36:46,913 --> 00:36:49,373 -We have an hour to spare. -Let's taste it. 806 00:36:51,000 --> 00:36:54,503 TASTING FOR THE 2ND TIME 807 00:36:58,966 --> 00:37:01,260 -What you had in mind? -Did you add eggplant? 808 00:37:01,344 --> 00:37:03,179 -Yeah, did you add eggplant? -No. 809 00:37:03,262 --> 00:37:07,767 Taste it. I think it needs less seasoning and some deep-fried eggplants. 810 00:37:07,850 --> 00:37:09,268 Here try it with this. 811 00:37:09,977 --> 00:37:10,895 This. 812 00:37:13,272 --> 00:37:15,942 -They're a little salty. -Decide on noodles at the end. 813 00:37:16,025 --> 00:37:17,902 Let's just focus on this for now. 814 00:37:17,985 --> 00:37:20,905 -Remember, don't be mad. -If we make them more moist… 815 00:37:20,988 --> 00:37:22,698 -They're delicious. -Okay. 816 00:37:22,782 --> 00:37:25,368 I think we just need to ease off on the seasoning a little. 817 00:37:25,451 --> 00:37:27,828 -Just a touch. -How much time is left? 818 00:37:27,912 --> 00:37:29,538 120 left to go. 819 00:37:30,081 --> 00:37:31,123 -120. -Yep. 820 00:37:31,207 --> 00:37:33,417 Should be plenty of time. 821 00:37:34,210 --> 00:37:36,504 -You're doing great. It's delicious. -Oh, no. 822 00:37:36,587 --> 00:37:39,632 -It'll be a showstopper. -Yeah, here's hoping I can do that. 823 00:37:40,549 --> 00:37:42,426 You definitely can. It's already good. 824 00:37:44,428 --> 00:37:47,473 Hey, will it be done by the 100-minute mark? 825 00:37:48,307 --> 00:37:51,102 We've already prepared the mushrooms. Will this be enough? 826 00:37:51,185 --> 00:37:54,146 -Yeah, that should do. -Right, zucchinis, then… 827 00:37:54,230 --> 00:37:55,731 INGREDIENT PREP COMPLETE 828 00:37:55,815 --> 00:37:57,149 -Zucchinis. -Are you done prepping? 829 00:37:57,233 --> 00:37:58,317 What should we work on next? 830 00:37:58,401 --> 00:38:01,112 Then can you clean up here, and start frying the meat jeons? 831 00:38:02,071 --> 00:38:03,739 -Put this over there please. -Sure. 832 00:38:05,241 --> 00:38:07,660 -Start the jeon! -Okay. 833 00:38:07,743 --> 00:38:10,871 We've got plenty of time, so don't rush. Let's cook them nice and slow. 834 00:38:10,955 --> 00:38:12,248 STARTING TO COOK THE JEON 835 00:38:13,165 --> 00:38:15,793 Good. That way, they can tell a lot of care went into it. 836 00:38:16,377 --> 00:38:19,338 -I'll start cooking in ten minutes. -Roger that. 837 00:38:21,841 --> 00:38:24,176 I'm stuck in potato hell. This is potato hell. 838 00:38:25,970 --> 00:38:28,639 -Hey… the potatoes? -Yeah? 839 00:38:28,723 --> 00:38:30,641 -Ms. Seonkyoung. -Someone's gonna have to help me. 840 00:38:30,725 --> 00:38:33,144 -I can't do all this myself. -Then let me help you, since I'm-- 841 00:38:33,227 --> 00:38:35,896 So you offer to come steal the glory when I'm halfway through already? 842 00:38:35,980 --> 00:38:38,399 -Just kidding. -Are we using these strainers? 843 00:38:38,482 --> 00:38:40,401 I'm almost done. Almost done. 844 00:38:41,485 --> 00:38:43,946 -There's another one back there. -Where? 845 00:38:44,030 --> 00:38:46,907 Thing is, we're supposed to add the butter and cream when it's hot 846 00:38:46,991 --> 00:38:48,659 so the potatoes absorb everything. 847 00:38:48,743 --> 00:38:50,453 But they wanna do it this way. 848 00:38:51,037 --> 00:38:52,413 -Chef. -Yes? 849 00:38:52,913 --> 00:38:55,416 You have to season these potatoes while they're still hot. 850 00:38:55,499 --> 00:38:58,544 -You seem busy. Should I do it myself? -I think, uh… 851 00:38:58,627 --> 00:39:00,838 The butter. I'll only be adding this and this. 852 00:39:00,921 --> 00:39:02,965 After that, we can taste them with the dongpo rou. 853 00:39:03,049 --> 00:39:06,344 -We could also use green onion oil-- -Let's do this first. Add in butter. 854 00:39:06,427 --> 00:39:08,387 Or do you want me to use green onion oil instead? 855 00:39:08,471 --> 00:39:11,182 -No, no. Just add some butter. No oil. -Hey. 856 00:39:11,265 --> 00:39:13,642 -Any cream? -Why don't we put the sauce on hold? 857 00:39:13,726 --> 00:39:14,935 Focus on other things. 858 00:39:15,019 --> 00:39:18,064 -If we don't add them in right now-- -What do you mean? 859 00:39:18,147 --> 00:39:19,231 Here, just a sec. 860 00:39:19,315 --> 00:39:20,858 -Right. -It has to be while they're hot. 861 00:39:20,941 --> 00:39:23,235 Why don't we add 400-gram batches into these? 862 00:39:23,319 --> 00:39:26,364 We could prepare three of these pots for 1.2 kilos. 863 00:39:26,447 --> 00:39:28,824 -Sure. -This was gonna be a sauce? 864 00:39:28,908 --> 00:39:30,117 Yeah. 865 00:39:30,201 --> 00:39:34,372 He suggested that we turn it into a sauce, and I-- I don't even know. 866 00:39:35,373 --> 00:39:38,918 So Chef Seonkyoung wanted to make some mashed potatoes 867 00:39:39,001 --> 00:39:40,711 and cover the meat with it on top, 868 00:39:41,212 --> 00:39:42,963 but Chef Choi Kang-rok… 869 00:39:43,047 --> 00:39:45,591 Let's not make 100 batches of 40 grams. 870 00:39:45,674 --> 00:39:47,718 Let's mix in the soup to turn it into a sauce, 871 00:39:47,802 --> 00:39:49,136 thicken it with starch, 872 00:39:49,220 --> 00:39:51,222 and then pour it on top instead. 873 00:39:51,305 --> 00:39:52,556 -This? -Yeah. 874 00:39:52,640 --> 00:39:54,183 -As the sauce? -Yeah. 875 00:39:54,683 --> 00:39:58,396 It may be a very old-fashioned technique, but it's delicious. 876 00:39:59,730 --> 00:40:01,982 Which is why I made that suggestion. 877 00:40:02,066 --> 00:40:05,528 I thought it would ultimately enhance the flavor of our dish. 878 00:40:06,028 --> 00:40:08,739 The hong shao rou already comes with a hong shao rou sauce. 879 00:40:08,823 --> 00:40:10,116 Why use this as sauce? 880 00:40:10,199 --> 00:40:12,827 I thought the potatoes were going to accompany the meat. 881 00:40:13,994 --> 00:40:14,912 Why make it a sauce? 882 00:40:14,995 --> 00:40:16,705 To give the dish a softer texture. 883 00:40:16,789 --> 00:40:18,624 But everything's already soft enough. 884 00:40:18,707 --> 00:40:21,710 It's gonna taste very different once you add the sauce to the potatoes. 885 00:40:21,794 --> 00:40:23,838 I get that, but it should be up to the judges 886 00:40:23,921 --> 00:40:25,840 to decide whether they want the sauce. 887 00:40:25,923 --> 00:40:29,718 I'm suggesting this because the potatoes aren't going to have enough flavor as is. 888 00:40:29,802 --> 00:40:33,013 Okay, but the potatoes are already soft because we've mashed them, 889 00:40:33,097 --> 00:40:35,349 our sauce is soft, and even our meat is soft. 890 00:40:35,433 --> 00:40:36,600 There's gonna be no texture. 891 00:40:37,560 --> 00:40:40,146 Chef Choi Kang-rok started taking over all of a sudden, 892 00:40:40,229 --> 00:40:43,274 and that's when things really started going off the rails. 893 00:40:43,357 --> 00:40:45,776 If we were to add this sauce to buttered potatoes, 894 00:40:45,860 --> 00:40:47,653 would that really strike the right balance? 895 00:40:47,736 --> 00:40:50,531 -It won't be balanced. -Give us a sample batch. We'll try it. 896 00:40:51,031 --> 00:40:52,992 A small batch so we can all taste it first. 897 00:40:53,075 --> 00:40:55,453 Just to be clear, I'm vehemently against this. 898 00:40:56,287 --> 00:40:58,080 All right, this is gonna be tough. 899 00:40:58,164 --> 00:41:01,292 -Just make us a bite so we can taste it. -100 minutes remain. 900 00:41:02,334 --> 00:41:05,296 Chef Seonkyoung Longest and chef Choi Kang-rok 901 00:41:05,379 --> 00:41:07,298 didn't see eye-to-eye on the right flavor. 902 00:41:07,381 --> 00:41:10,801 I wasn't sure if I could convince them, so we decided to try both. 903 00:41:10,885 --> 00:41:13,304 Sure, we're allowed to have different opinions, 904 00:41:13,387 --> 00:41:15,556 but you've gotta believe in your teammates. 905 00:41:15,639 --> 00:41:16,974 She needed to have faith. 906 00:41:17,057 --> 00:41:18,976 It felt like she didn't trust me. 907 00:41:19,560 --> 00:41:20,394 Okay. 908 00:41:20,478 --> 00:41:22,438 -No, don't make such a large batch. -Yeah. 909 00:41:22,521 --> 00:41:24,773 -Just a small one. This much. -I'll just take 200 grams. 910 00:41:25,274 --> 00:41:27,318 That's a bit too much. This is all we've got. 911 00:41:27,401 --> 00:41:29,820 Lt's all try a bite of this version. No, we have enough. 912 00:41:29,904 --> 00:41:34,116 Chef Choi Kang-rok took a hong shao rou soy sauce base, 913 00:41:34,200 --> 00:41:35,534 added it to the potatoes, 914 00:41:35,618 --> 00:41:39,079 and then boiled them until they softened to a purée. 915 00:41:41,207 --> 00:41:42,416 On the other hand, 916 00:41:42,500 --> 00:41:45,920 Chef Seonkyoung wanted to make some mashed potatoes 917 00:41:46,003 --> 00:41:49,548 and cover the meat with it, which plays to her strengths… 918 00:41:51,050 --> 00:41:54,303 They both felt very strongly about what they wanted to do, 919 00:41:54,386 --> 00:41:56,847 and I figured that since we have enough time, 920 00:41:56,931 --> 00:42:00,559 we should give both options a taste before making a final decision. 921 00:42:01,185 --> 00:42:03,437 -How is it? -This will be our sauce. 922 00:42:06,232 --> 00:42:09,235 We just need to add a little more meat for additional flavor. 923 00:42:12,821 --> 00:42:14,490 I do like this one. 924 00:42:14,573 --> 00:42:17,576 Just a moment. Just a moment, everyone. Gather around. 925 00:42:17,660 --> 00:42:20,204 -Try some of this. -We can't just taste that alone. 926 00:42:20,287 --> 00:42:22,915 -We have to try it with the meat. -Let's listen to the team leader. 927 00:42:22,998 --> 00:42:25,918 I think if we put some sauce on the meat, and serve this on the side, 928 00:42:26,001 --> 00:42:27,211 that just might work. 929 00:42:27,294 --> 00:42:28,254 Give it a try. 930 00:42:31,382 --> 00:42:34,301 Try it and make the call. We don't have to go with this. 931 00:42:34,802 --> 00:42:36,512 -Good, isn't it? -Mm. 932 00:42:36,595 --> 00:42:38,889 -So you agree. -We only tried the sauce separately. 933 00:42:38,973 --> 00:42:41,600 -Shouldn't we try it with the meat first? -Yeah. 934 00:42:42,101 --> 00:42:44,937 Why don't we just leave that part up to the imagination? 935 00:42:47,815 --> 00:42:51,485 The sauce with the soy sauce base definitely went better with our dish. 936 00:42:57,658 --> 00:43:00,035 Nope, that one's better. I think we should go with that one. 937 00:43:00,119 --> 00:43:03,372 All right, then, let's take this out in batches of 600 grams each. 938 00:43:03,455 --> 00:43:04,999 -And place on some saucepans. -Yes. 939 00:43:05,082 --> 00:43:08,752 I really wasn't a fan of Chef Choi Kang-rok's approach. 940 00:43:08,836 --> 00:43:11,005 If we were going to end up using it as a sauce, 941 00:43:11,088 --> 00:43:13,215 I could have just used a blender. 942 00:43:13,716 --> 00:43:16,218 I spent so long trying to sift it. 943 00:43:20,848 --> 00:43:22,308 Where should I put this? 944 00:43:22,391 --> 00:43:25,269 -Meat jeon are ready. -Hold on. Where do I put this? 945 00:43:29,273 --> 00:43:30,274 Oh! 946 00:43:32,943 --> 00:43:34,945 I think we'll want a little more seasoning. 947 00:43:35,029 --> 00:43:36,280 -A bit more? -It's a bit bland. 948 00:43:36,363 --> 00:43:37,781 Not too much though. Just a little. 949 00:43:38,616 --> 00:43:40,326 -It's good. -They're delicious. 950 00:43:40,409 --> 00:43:42,578 It'll be perfect once we nail the seasoning. 951 00:43:42,661 --> 00:43:44,955 -The exact flavor from earlier. -So much pressure! 952 00:43:45,039 --> 00:43:47,124 The first batch was a little more… 953 00:43:47,207 --> 00:43:48,959 The version earlier on packed more of a punch. 954 00:43:49,043 --> 00:43:50,252 That one had too much. 955 00:43:50,336 --> 00:43:52,171 -Just a little less than that. -Right. 956 00:43:54,089 --> 00:43:55,049 Oh boy. 957 00:43:56,634 --> 00:43:57,676 Take your time. 958 00:43:57,760 --> 00:43:59,637 The other team is still working on their dish. 959 00:43:59,720 --> 00:44:02,222 We have plenty of time for the finishing touches. 960 00:44:03,474 --> 00:44:06,393 All right, okay. Let's see. Let me grab this batch of meat… 961 00:44:06,477 --> 00:44:08,687 -Here. -The pork's gonna be an issue. 962 00:44:09,938 --> 00:44:11,815 Yeah, that's the biggest issue. 963 00:44:12,316 --> 00:44:14,818 -It hasn't softened up yet? -We won't get it in time. 964 00:44:15,319 --> 00:44:17,029 Then we have to make a decision. 965 00:44:17,529 --> 00:44:20,282 -How do we proceed? -What? Is the meat too tough? 966 00:44:20,366 --> 00:44:22,034 -What's wrong? -The meat won't soften. 967 00:44:22,117 --> 00:44:24,953 All right, everyone. Tell me if you think we have time. 968 00:44:25,037 --> 00:44:26,955 -Seventy minutes left, right? -Yeah. 969 00:44:27,039 --> 00:44:29,625 -It'll be okay. -We've got 30, 40 minutes. 970 00:44:29,708 --> 00:44:31,126 Don't forget. Plating will take 30. 971 00:44:31,210 --> 00:44:33,504 Subtract 30 minutes and keep cooking for 40 minutes. 972 00:44:33,587 --> 00:44:35,130 Just take it out. 973 00:44:35,214 --> 00:44:38,676 The thing is, I think that 30 minutes will soften it up a bit, 974 00:44:38,759 --> 00:44:41,303 but it's not enough time for it to be completely soft. 975 00:44:41,804 --> 00:44:43,931 We were really pressed for time. 976 00:44:44,014 --> 00:44:46,225 Everyone started panicking a little bit. 977 00:44:47,768 --> 00:44:50,020 -It won't be ready. -That method would be better. 978 00:44:50,104 --> 00:44:51,772 There's not enough time for that. 979 00:44:51,855 --> 00:44:53,524 The pork's the issue here. 980 00:44:53,607 --> 00:44:55,067 Go get the pressure cooker. 981 00:44:55,567 --> 00:44:58,821 Wait, there's a lot here, and we only have two pressure cookers. 982 00:44:59,321 --> 00:45:01,323 Well, we could put the lid on it and just let it… 983 00:45:01,407 --> 00:45:03,075 -You think it'll fit? -It's our only option. 984 00:45:03,158 --> 00:45:06,745 -They're not going to fit either way. -No, it'll fit if we take the meat out. 985 00:45:06,829 --> 00:45:09,289 Just the meat. There's not a lot of meat in there. 986 00:45:10,082 --> 00:45:12,501 -Gotta go with whatever the boss says. -Let's go with this. 987 00:45:12,584 --> 00:45:15,629 So for now, let's get at least 50 pieces in here. 988 00:45:16,964 --> 00:45:19,591 But be careful when you're putting in the pork because… 989 00:45:19,675 --> 00:45:22,761 Well, they're not that soft yet, so it'll be fine. 990 00:45:22,845 --> 00:45:26,181 MEAT COOKING PROCEDURE 4. COOK IN PRESSURE COOKER 991 00:45:26,265 --> 00:45:30,602 I was very aware of the fact that things weren't exactly going smoothly for us. 992 00:45:31,228 --> 00:45:33,856 So yeah, I was a little nervous. 993 00:45:37,943 --> 00:45:39,528 We're need to start plating now. 994 00:45:39,611 --> 00:45:41,405 We're stir-frying? Isn't it a bit soon? 995 00:45:41,488 --> 00:45:44,199 -Start stir-frying. It's not too soon. -All right. Got it. 996 00:45:44,283 --> 00:45:45,701 Over here, please. 997 00:45:46,994 --> 00:45:51,749 COOKING VEGETABLES TO GO WITH HONG SHAO ROU 998 00:45:51,832 --> 00:45:53,417 My green onions… 999 00:45:58,839 --> 00:46:03,093 Chef, you're gonna have to scoop up the soup from here to make your sauce. 1000 00:46:07,765 --> 00:46:11,226 -Let's start the jeon. -Yeah, time to heat them up. 1001 00:46:13,729 --> 00:46:14,855 Over here too. 1002 00:46:15,981 --> 00:46:20,027 -Should I put more in? -We just need two batches. 1003 00:46:26,992 --> 00:46:28,035 All right. 1004 00:46:30,496 --> 00:46:32,873 This is great. These are good to go. 1005 00:46:32,956 --> 00:46:34,249 Team Leader Chef! 1006 00:46:34,917 --> 00:46:36,919 Forty minutes remain. 1007 00:46:38,295 --> 00:46:40,547 All right, let's check up on these now. 1008 00:46:41,215 --> 00:46:42,966 -They might be burning. -Where? 1009 00:46:43,050 --> 00:46:45,469 This one, it's burning, look. I can smell it. 1010 00:46:46,178 --> 00:46:48,430 If we end up burning these, we're done for. 1011 00:46:50,265 --> 00:46:51,266 Turn down the heat. 1012 00:46:51,350 --> 00:46:52,559 -Turning down. -Reduce the heat. 1013 00:46:53,227 --> 00:46:54,603 Wait, why don't we… 1014 00:46:59,900 --> 00:47:01,443 -Mm. -They're not burnt. 1015 00:47:01,527 --> 00:47:03,862 We need to braise these in the sauce for a bit, 1016 00:47:03,946 --> 00:47:05,322 so let's take them out now. 1017 00:47:14,248 --> 00:47:16,124 Wow, this batch looks even better. 1018 00:47:16,208 --> 00:47:17,626 Things turned out well. 1019 00:47:17,709 --> 00:47:19,086 We went in the right direction, 1020 00:47:19,169 --> 00:47:22,506 and the cooking techniques we employed really worked for us. 1021 00:47:22,589 --> 00:47:24,424 Why don't you plate one serving now? 1022 00:47:24,508 --> 00:47:26,552 -Plate one up? -Yeah, as a sample. 1023 00:47:28,846 --> 00:47:30,264 So like this, then… 1024 00:47:34,017 --> 00:47:36,687 On the side? 1025 00:47:38,605 --> 00:47:39,815 Yeah, that makes sense. 1026 00:47:40,357 --> 00:47:41,608 For presentation. 1027 00:47:42,359 --> 00:47:43,861 -Let's try one. -Sure. 1028 00:47:44,361 --> 00:47:46,947 -All right, taste test -Take a bite, yeah. 1029 00:47:48,782 --> 00:47:49,783 Let's see. 1030 00:47:52,369 --> 00:47:54,913 -Let's see. -Try it like that for now. 1031 00:47:58,000 --> 00:47:59,835 -I like it a lot. -It's delicious. 1032 00:47:59,918 --> 00:48:01,545 -Is it good? -Yup. 1033 00:48:03,547 --> 00:48:06,925 Despite all the fighting, the dish itself was delicious. 1034 00:48:07,009 --> 00:48:09,469 The mashed potatoes also went really well with the dish. 1035 00:48:10,637 --> 00:48:12,306 -Let's go with this. -Let's do it. 1036 00:48:13,473 --> 00:48:15,225 Yeah, let's take the pork out. 1037 00:48:15,726 --> 00:48:16,852 One by one. 1038 00:48:17,895 --> 00:48:20,397 I'll fish them out, we add the sauce, put them in a tube, 1039 00:48:20,480 --> 00:48:21,690 and then everyone takes one. 1040 00:48:27,446 --> 00:48:30,699 -One jeon per plate. Team leader? -Yes! 1041 00:48:30,782 --> 00:48:32,326 They've started plating. 1042 00:48:36,830 --> 00:48:39,041 -This goes here, right? Dead center? -Right in the middle. 1043 00:48:39,625 --> 00:48:42,085 -Right in the center of the plate. -You got it. 1044 00:48:42,169 --> 00:48:43,962 It's time for the tweezers. 1045 00:48:44,046 --> 00:48:47,132 This can't look messy, so use the chopsticks to shape it. 1046 00:48:47,215 --> 00:48:50,302 Get the shape right first before you put it on the plate. 1047 00:48:51,386 --> 00:48:52,930 -Can you take a look? This much? -Sure. 1048 00:48:53,013 --> 00:48:55,015 -Eggplant on it too, right? -You can add more. 1049 00:48:55,098 --> 00:48:57,726 -How's this? -A little more. Just a bit. 1050 00:48:57,809 --> 00:48:59,436 -Is that too much? -A little. 1051 00:48:59,519 --> 00:49:01,855 Once we got to plating, it felt as though 1052 00:49:01,939 --> 00:49:04,816 we had really become a team working in the same restaurant. 1053 00:49:06,526 --> 00:49:09,821 I definitely could really feel that we were working as one unit 1054 00:49:09,905 --> 00:49:11,531 to serve 100 people. 1055 00:49:14,868 --> 00:49:16,995 -Let's pick up the pace. -Yes, Chef! 1056 00:49:18,789 --> 00:49:21,541 That team's starting to plate too. 1057 00:49:21,625 --> 00:49:24,878 All right, team leader, let's get a general rundown before we proceed. 1058 00:49:24,962 --> 00:49:26,296 -Okay. -How do we do this? 1059 00:49:26,380 --> 00:49:29,383 All right, we're gonna need one person to man the broccoli, 1060 00:49:29,466 --> 00:49:32,678 one working on the radishes, one person on the meat, and I'll-- 1061 00:49:32,761 --> 00:49:36,181 Team leader, feel free to point to us like this. Radish. Meat. 1062 00:49:36,264 --> 00:49:38,725 -Should I place the green onions? -You place the green onions. 1063 00:49:38,809 --> 00:49:41,687 Then let's have Chef Choi Kang-rok plate the meat and the radish. 1064 00:49:41,770 --> 00:49:43,271 -Let's go. -Radish and meat. 1065 00:49:43,355 --> 00:49:45,357 -Yeah, radish and meat. -All right. 1066 00:49:49,861 --> 00:49:51,571 Radish in the center? 1067 00:49:52,072 --> 00:49:54,449 Hurry up with the pork. 1068 00:49:54,533 --> 00:49:55,826 I'll do the broccoli. 1069 00:49:57,160 --> 00:49:59,121 Broccoli, then the green onions. 1070 00:49:59,621 --> 00:50:01,498 -Are we plating all 100 now? -Yes. 1071 00:50:01,581 --> 00:50:03,834 -Do we have enough? -We have to make do. 1072 00:50:03,917 --> 00:50:06,753 Check the components we're short on as we plate and grab those. 1073 00:50:06,837 --> 00:50:08,463 Do we have enough broccoli? 1074 00:50:08,547 --> 00:50:11,174 -That should be enough. -Broccoli isn't an issue. 1075 00:50:11,258 --> 00:50:14,386 -The meat's all done, right? -Yes, I'll start pouring the sauce on top. 1076 00:50:14,970 --> 00:50:17,681 The plating process went rather smoothly. 1077 00:50:18,890 --> 00:50:22,019 We had some hiccups along the way, but we managed to pull through. 1078 00:50:23,061 --> 00:50:26,064 I didn't know a dongpo rou dish could look so appetizing. 1079 00:50:29,359 --> 00:50:31,361 With 30 minutes left on the clock, 1080 00:50:31,445 --> 00:50:34,948 we all managed to find our rhythm and everyone finally mellowed out. 1081 00:50:35,032 --> 00:50:38,285 I think we only came together as a team at the very end for plating. 1082 00:50:39,453 --> 00:50:40,537 I'll start serving. 1083 00:50:41,038 --> 00:50:43,540 I'll do a quick check first. 1084 00:50:45,459 --> 00:50:47,711 Look, they've already started serving. 1085 00:50:48,378 --> 00:50:49,379 Let's go! 1086 00:50:50,589 --> 00:50:51,798 Let's go, Black Spoons! 1087 00:50:59,431 --> 00:51:02,517 BLACK SPOONS: 30 DISHES COMPLETED 1088 00:51:03,518 --> 00:51:06,063 I think we should start serving the dishes now. 1089 00:51:06,563 --> 00:51:09,232 Shouldn't we start serving the ones that are ready? 1090 00:51:09,316 --> 00:51:13,070 Keep on making the finishing touches. I'll start bringing them over. 1091 00:51:13,153 --> 00:51:15,864 -Let's start serving. -Let's go! 1092 00:51:16,740 --> 00:51:18,325 Let's serve them up. 1093 00:51:18,408 --> 00:51:20,118 Let's go, let's go, let's go. 1094 00:51:23,914 --> 00:51:26,333 Oh! They really look like 1095 00:51:26,416 --> 00:51:28,627 they're catering for a banquet or something. 1096 00:51:29,544 --> 00:51:31,046 BLACK SPOONS: 60 DISHES WHITE SPOONS: 1 1097 00:51:31,129 --> 00:51:33,465 It looks like a state banquet. 1098 00:51:38,970 --> 00:51:41,890 -Have we added the sauce? -I'll go add the sauce now. 1099 00:51:41,973 --> 00:51:44,476 -Let's speed up. -Yup, we'll speed things up. 1100 00:51:45,102 --> 00:51:46,770 A hundred servings is a lot. 1101 00:51:46,853 --> 00:51:48,271 BLACK SPOONS: 83 WHITE SPOON: 66 1102 00:51:48,355 --> 00:51:49,689 All right, all right. 1103 00:51:49,773 --> 00:51:52,025 Both teams are running on a really tight schedule. 1104 00:51:52,734 --> 00:51:54,111 Let's go, team! 1105 00:51:54,194 --> 00:51:57,322 We have to hurry. How much time is left? Only six minutes. 1106 00:51:57,405 --> 00:51:59,116 That team's on a super tight schedule. 1107 00:51:59,199 --> 00:52:01,618 Seems the White Spoons are hanging on by a thread. 1108 00:52:01,701 --> 00:52:02,869 Okay, here we go. 1109 00:52:02,953 --> 00:52:05,372 Serve them, hurry! We've got to go. 1110 00:52:10,794 --> 00:52:14,714 BLACK SPOONS: 100 DISHES WHITE SPOONS: 100 DISHES 1111 00:52:15,382 --> 00:52:17,551 Are we done with all of the dishes? 1112 00:52:17,676 --> 00:52:19,094 The final touches. 1113 00:52:19,177 --> 00:52:21,555 -Hey, can someone wipe this one down? -On it. 1114 00:52:21,638 --> 00:52:22,931 Five. 1115 00:52:23,014 --> 00:52:24,307 Four. 1116 00:52:24,391 --> 00:52:25,809 Three. 1117 00:52:25,892 --> 00:52:27,269 Two. 1118 00:52:27,352 --> 00:52:28,228 One. 1119 00:52:28,728 --> 00:52:31,148 This concludes the Room of Meat team match. 1120 00:52:36,111 --> 00:52:38,155 Great job, everyone. Great job. 1121 00:52:38,238 --> 00:52:39,990 That's gotta be seriously exhausting. 1122 00:52:40,073 --> 00:52:41,992 -That's our leader! -Great job. 1123 00:52:42,075 --> 00:52:44,035 -You did great, Side Dish! -You too! 1124 00:52:46,746 --> 00:52:48,039 That looks amazing. 1125 00:52:48,123 --> 00:52:50,792 Seeing all 200 plates laid out like that is amazing. 1126 00:52:58,884 --> 00:53:02,304 They both look so good. I bet both dishes are delicious. 1127 00:53:02,387 --> 00:53:04,347 -I wonder how good their dish is. -Yeah. 1128 00:53:06,224 --> 00:53:09,978 Despite all the obstacles we faced, the food turned out very well. 1129 00:53:10,061 --> 00:53:13,106 The chefs really proved themselves to be worth their salt, 1130 00:53:13,190 --> 00:53:14,900 so I thought that we might win. 1131 00:53:17,819 --> 00:53:20,488 I really wanted to try the other teams dish. 1132 00:53:21,072 --> 00:53:24,284 I mostly make refreshing dishes with a lot of acidity, 1133 00:53:24,367 --> 00:53:26,203 so their dish was more to my liking. 1134 00:53:36,546 --> 00:53:39,257 As far as taste goes, I was pretty confident. 1135 00:53:39,341 --> 00:53:41,509 TEAM BLACK SPOON MEAT JEON WITH FRESH RADISH 1136 00:53:41,593 --> 00:53:43,678 We used beef sirloin to make meat jeon. 1137 00:53:44,804 --> 00:53:48,516 We stir-fried some zucchinis with chili peppers and mushrooms, 1138 00:53:48,600 --> 00:53:50,268 put some fresh radish on them, 1139 00:53:51,311 --> 00:53:53,897 then drizzled some Szechuan-style cold salad sauce 1140 00:53:53,980 --> 00:53:55,398 to give them some moisture. 1141 00:54:16,628 --> 00:54:19,714 Do you think we won? I think we did. 1142 00:54:21,549 --> 00:54:23,969 You can really taste the Korean and Chinese influence. 1143 00:54:24,052 --> 00:54:25,637 They've got the seasoning right. 1144 00:54:25,720 --> 00:54:27,806 I can definitely tell what they're going for. 1145 00:54:29,933 --> 00:54:32,519 -Everyone's taking it seriously. -I know. 1146 00:54:36,356 --> 00:54:39,442 This feels awkward. I've never seen anything like this before. 1147 00:54:39,526 --> 00:54:40,902 I know, right? 1148 00:54:41,987 --> 00:54:44,698 I saw a couple of people nodding their heads after tasting our dish, 1149 00:54:44,781 --> 00:54:46,408 but we don't know for sure yet. 1150 00:54:50,245 --> 00:54:54,457 Our dish is a hong shao rou with a soy sauce base. 1151 00:54:54,541 --> 00:54:57,294 We plated some mashed potatoes on the bottom layer, 1152 00:54:57,377 --> 00:55:00,338 followed by some radish cooked in a soy sauce, 1153 00:55:00,422 --> 00:55:02,590 then placed the braised meat on top. 1154 00:55:03,675 --> 00:55:05,302 Finally, we topped it off 1155 00:55:05,385 --> 00:55:09,097 with some stir-fried broccoli, and deep-fried green onions. 1156 00:55:12,183 --> 00:55:13,810 The White Spoon dish. 1157 00:55:13,893 --> 00:55:14,936 I can't wait. 1158 00:55:24,362 --> 00:55:25,572 Mm-mm. 1159 00:55:33,747 --> 00:55:35,707 The portion's small. I wanna savor it. 1160 00:55:43,423 --> 00:55:45,967 I hope they scrape their plates to finish every last bit. 1161 00:55:46,051 --> 00:55:47,635 Yeah. I hope they like our dish. 1162 00:55:52,849 --> 00:55:54,225 It was well worth the wait. 1163 00:55:55,060 --> 00:55:56,311 Both teams nailed this. 1164 00:55:56,394 --> 00:55:59,105 This could turn out to be a really close match. 1165 00:55:59,189 --> 00:56:01,900 -Mm-hmm. I think so. -It's down to personal preference. 1166 00:56:01,983 --> 00:56:04,986 The score will be split between those who prefer Chinese or Western. 1167 00:56:06,821 --> 00:56:09,074 This concludes the tasting process. 1168 00:56:10,075 --> 00:56:12,702 Now the voting will commence 1169 00:56:12,786 --> 00:56:16,831 for the Black Spoon versus White Spoon Room of Meat team match. 1170 00:56:17,582 --> 00:56:19,084 I'm dying to know. 1171 00:56:25,006 --> 00:56:25,882 Hmm. 1172 00:56:25,965 --> 00:56:29,177 The team that receives the most votes wins, 1173 00:56:29,260 --> 00:56:32,555 and all its team members will survive. 1174 00:56:34,474 --> 00:56:37,769 It'd be great if the White Spoons win both rounds. 1175 00:56:37,852 --> 00:56:40,939 I hope it's a landslide for the Black Spoons. 1176 00:56:41,022 --> 00:56:42,941 The voting has concluded. 1177 00:56:44,317 --> 00:56:47,821 And the winner of the Room of Meat team match is… 1178 00:56:47,904 --> 00:56:49,072 Black Spoons! 1179 00:56:49,155 --> 00:56:50,615 Whoa! 1180 00:56:52,534 --> 00:56:54,327 How did this happen?