1 00:00:07,716 --> 00:00:11,261 The Black and White Spoons' Team Battle, Room of Meat round. 2 00:00:11,344 --> 00:00:13,722 The voting is complete. 3 00:00:14,931 --> 00:00:18,059 Chef Anh, please provide your feedback. 4 00:00:20,311 --> 00:00:21,563 For the beef jeon, 5 00:00:21,646 --> 00:00:26,693 I could tell that each Black Spoon chef's style was integrated to make a whole. 6 00:00:27,569 --> 00:00:32,365 I enjoyed discovering each of your styles while trying the dish. 7 00:00:32,449 --> 00:00:34,826 They were delicious. 8 00:00:34,909 --> 00:00:37,746 In the Black Spoon Team's beef jeon, 9 00:00:37,829 --> 00:00:41,332 I got a whiff of red pepper oil and something tangy. 10 00:00:41,416 --> 00:00:44,461 It almost felt like I was eating them wrapped around in naengchae. 11 00:00:44,544 --> 00:00:49,174 As you guessed, we indeed used warm Sichuan naengchae sauce. 12 00:00:49,257 --> 00:00:52,719 What you tasted there was exactly what we intended. 13 00:00:52,802 --> 00:00:55,638 -You got me good then. -Yes, right. 14 00:00:55,722 --> 00:00:59,309 I also had a question about the hong shao rou. 15 00:00:59,392 --> 00:01:00,894 It's interesting 16 00:01:01,686 --> 00:01:04,481 because I've never had it with mashed potatoes before. 17 00:01:04,564 --> 00:01:06,691 I didn't think they'd go well together, 18 00:01:06,775 --> 00:01:09,986 so I was surprised with the flavor you guys pulled off. 19 00:01:10,570 --> 00:01:14,783 Did you mix the hong shao rou broth with the potatoes? 20 00:01:14,866 --> 00:01:17,327 We made a Western-style mash first 21 00:01:17,410 --> 00:01:20,371 but thought it didn't harmonize enough with the braised pork. 22 00:01:20,455 --> 00:01:24,959 Then our team member suggested the idea of mixing in some broth. 23 00:01:25,043 --> 00:01:28,505 We tried that and it tasted great, 24 00:01:28,588 --> 00:01:31,090 so we continued knowing it was a good choice. 25 00:01:31,174 --> 00:01:34,552 I think you made the best choices while making adjustments 26 00:01:34,636 --> 00:01:37,055 every step of the way. 27 00:01:37,555 --> 00:01:40,809 I pushed the idea because I was sure it would taste good. 28 00:01:40,892 --> 00:01:43,019 Thank goodness it was the right choice. 29 00:01:43,102 --> 00:01:45,814 I didn't insist on going with my idea. 30 00:01:45,897 --> 00:01:48,858 Thankfully, what he persistently insisted ended up being the right choice. 31 00:01:49,359 --> 00:01:54,948 First, we will reveal the results of the two judges' votes. 32 00:01:55,031 --> 00:01:56,324 Ours first? 33 00:01:56,908 --> 00:02:01,371 Please reveal the teams each judge selected. 34 00:02:01,454 --> 00:02:03,248 Why would you reveal that? 35 00:02:03,873 --> 00:02:04,749 This is awkward. 36 00:02:04,833 --> 00:02:06,126 Please be Black Spoons. 37 00:02:09,879 --> 00:02:11,464 It should be counted with the others' votes. 38 00:02:12,132 --> 00:02:16,427 JUDGE PAIK JONG-WON VOTED FOR WHITE SPOON'S TEAM CHO EUN-JU 39 00:02:16,511 --> 00:02:19,430 The various toppings on the beef jeon were good, 40 00:02:19,514 --> 00:02:22,976 but the flavors were too strong that I couldn't taste the meat as much. 41 00:02:23,059 --> 00:02:24,811 So I voted for the hong shao rou. 42 00:02:24,894 --> 00:02:30,775 The pork belly was cooked well and there was an exotic kick to it. 43 00:02:32,318 --> 00:02:35,655 JUDGE ANH SUNG-JAE VOTED FOR BLACK SPOON'S TEAM TRIPLE STAR 44 00:02:37,740 --> 00:02:39,534 They were very consistent 45 00:02:39,617 --> 00:02:42,787 from their cooking process to the end result. 46 00:02:42,871 --> 00:02:48,251 They used their teamwork to produce a tasty dish. 47 00:02:48,334 --> 00:02:51,921 The voting result of the judges is one to one. 48 00:02:52,005 --> 00:02:53,464 They can never agree on one. 49 00:02:54,299 --> 00:02:56,593 Now, 50 00:02:58,303 --> 00:03:02,807 please reveal the votes of all 100 judges. 51 00:03:04,142 --> 00:03:05,226 Right now? 52 00:03:11,941 --> 00:03:13,192 Goodness. 53 00:03:14,277 --> 00:03:16,863 -It's close. Wait, what? -I see more Black Spoon votes. 54 00:03:16,946 --> 00:03:19,490 -There seem to be more Black Spoon votes. -It's us. 55 00:03:20,158 --> 00:03:21,576 No way. 56 00:03:21,659 --> 00:03:22,994 What's happening? 57 00:03:26,331 --> 00:03:29,751 Currently, Team Triple Star has 45 votes, 58 00:03:29,834 --> 00:03:32,712 and Team Cho Eun-ju has 45 votes. 59 00:03:32,795 --> 00:03:34,631 It's neck and neck. 60 00:03:36,049 --> 00:03:39,385 10 VOTES REMAIN 61 00:03:39,469 --> 00:03:40,929 Is this for real? 62 00:03:44,349 --> 00:03:48,519 Which team will be the surviving team of the Room of Meat round? 63 00:03:58,529 --> 00:04:01,449 Black Spoon's Team Triple Star, 55 votes. 64 00:04:01,532 --> 00:04:04,285 White Spoon's Team Cho Eun-ju, 45 votes. 65 00:04:04,369 --> 00:04:07,247 Everyone in Team Triple Star has survived! 66 00:04:07,330 --> 00:04:08,957 Thank you! 67 00:04:09,040 --> 00:04:10,500 -Great work! -Thank you! 68 00:04:10,583 --> 00:04:12,126 -Thank you! -I'm tearing up. 69 00:04:13,253 --> 00:04:14,462 I got chills. 70 00:04:16,005 --> 00:04:17,340 They're crying. 71 00:04:19,717 --> 00:04:22,011 Surviving team, please share a few words. 72 00:04:24,847 --> 00:04:27,433 I'm speechless. 73 00:04:31,062 --> 00:04:35,024 I didn't shed a single tear when I beat the Great Lu Chinglai. 74 00:04:35,525 --> 00:04:38,736 But getting a great result after working together hit me differently. 75 00:04:38,820 --> 00:04:40,571 These are truly tears of joy. 76 00:04:41,072 --> 00:04:45,952 We were able to make a great dish thanks to our fantastic teamwork 77 00:04:46,035 --> 00:04:49,163 and everyone's trust in my leadership. 78 00:04:49,247 --> 00:04:51,332 Thank you all for enjoying our dish. 79 00:04:55,169 --> 00:04:57,714 If only I'd done a better job pulling my team together. 80 00:04:57,797 --> 00:05:01,718 When they asked if I wanted to change teams, 81 00:05:01,801 --> 00:05:03,177 I should've taken the chance. 82 00:05:03,261 --> 00:05:04,262 Goddamn it. 83 00:05:05,430 --> 00:05:06,264 ROOM OF MEAT 84 00:05:06,347 --> 00:05:10,435 TEAM TRIPLE STAR ALL MEMBERS SURVIVE 85 00:05:19,235 --> 00:05:22,488 The Black and White Spoons' Team Battle, Room of Seafood round. 86 00:05:23,281 --> 00:05:25,658 White Spoon's Team Choi Hyun-seok 87 00:05:25,742 --> 00:05:28,161 versus Black Spoon's Team Chef Spark. 88 00:05:28,828 --> 00:05:30,538 It's going to be the experienced team 89 00:05:30,621 --> 00:05:33,624 versus the unconventional team. 90 00:05:34,792 --> 00:05:36,794 There are chefs with longer careers than mine 91 00:05:36,878 --> 00:05:38,671 who have cooked all their lives. 92 00:05:38,755 --> 00:05:41,090 More experience means greater talent. 93 00:05:41,174 --> 00:05:43,426 EDWARD LEE, 31-YEAR VETERAN WINNER OF IRON CHEF AMERICA 2010 94 00:05:43,509 --> 00:05:46,012 NAM JEONG-SEOK, 24-YEAR VETERAN TOP CHEF FOR VEGETARIAN DISHES 95 00:05:46,095 --> 00:05:49,807 There are two Japanese cuisine chefs who are amazing at knifework. 96 00:05:50,391 --> 00:05:52,685 Seafood dishes are easy for me. 97 00:05:52,769 --> 00:05:55,438 I'm very good with seafood. 98 00:05:55,521 --> 00:05:56,606 I feel confident. 99 00:05:57,607 --> 00:06:00,318 -Who should be the head chef? -You should do it, Chef Choi. 100 00:06:00,401 --> 00:06:02,695 -You should. -You have a lot of experience. 101 00:06:02,779 --> 00:06:04,614 Whatever it is, you'll manage. 102 00:06:04,697 --> 00:06:07,658 If we lose, then I'm the bad guy. 103 00:06:07,742 --> 00:06:09,160 The idiot. The nincompoop. 104 00:06:09,243 --> 00:06:10,995 I'll have to take full responsibility. 105 00:06:11,079 --> 00:06:15,041 In return, I'll have to set our path as the leader 106 00:06:15,124 --> 00:06:17,335 and lead the team all the way. 107 00:06:17,418 --> 00:06:19,712 I have a 19-year career, yet I'm the youngest on the team. 108 00:06:19,796 --> 00:06:20,797 So imagine the others. 109 00:06:22,006 --> 00:06:24,133 I noticed the White Spoon chefs 110 00:06:24,217 --> 00:06:27,762 were almost my parents' ages on average. 111 00:06:27,845 --> 00:06:29,347 I'm sure they're exhausted, 112 00:06:29,430 --> 00:06:31,516 so we'll take the victory and let them go home. 113 00:06:32,433 --> 00:06:35,311 We assembled the best team today. 114 00:06:35,394 --> 00:06:37,522 Dare I say we're like the Avengers. 115 00:06:37,605 --> 00:06:39,607 CHEF SPARK CHEF-OWNER OF "BISTRO SPARK" 116 00:06:40,233 --> 00:06:43,778 We're all young and bold chefs. 117 00:06:43,861 --> 00:06:45,696 NAPOLI MATFIA CHEF-OWNER OF "VIA TOLEDO PASTA BAR" 118 00:06:45,780 --> 00:06:47,448 And Goddess of Chinese Cuisine 119 00:06:47,532 --> 00:06:50,409 specializes in Chinese cuisine, which the rest of us don't. 120 00:06:50,493 --> 00:06:52,161 Our dish will be an interesting one. 121 00:06:52,245 --> 00:06:54,747 Who should be the head chef of the five of us? 122 00:06:54,831 --> 00:06:56,833 -How about the oldest? -The most experienced. 123 00:06:56,916 --> 00:06:57,834 Okay. 124 00:06:57,917 --> 00:07:03,422 We'll have to trust each other and focus on our own roles 125 00:07:03,506 --> 00:07:05,383 to push forward with our dish. 126 00:07:07,176 --> 00:07:11,013 The Black and White Spoons' Team Battle, 127 00:07:11,514 --> 00:07:14,809 Room of Seafood round begins now. 128 00:07:15,476 --> 00:07:16,561 Let's do this! 129 00:07:17,061 --> 00:07:19,021 -Let's go! -Let's go! 130 00:07:19,105 --> 00:07:20,314 Good luck! 131 00:07:22,150 --> 00:07:23,317 -Let's do this. -Yes! 132 00:07:23,401 --> 00:07:25,236 -Please follow my lead. -Yes, Chef! 133 00:07:25,319 --> 00:07:27,071 Let's see here. 134 00:07:27,780 --> 00:07:29,532 -Using fish is a must. -For sure. 135 00:07:29,615 --> 00:07:32,910 -I'll just write down any ideas we have. -Sure. 136 00:07:32,994 --> 00:07:35,246 Tell me what you're good with. 137 00:07:35,329 --> 00:07:37,457 Any dish you can think of when you say fish. 138 00:07:37,540 --> 00:07:40,543 The other team's on the move already. 139 00:07:42,295 --> 00:07:43,254 Let's get some fish. 140 00:07:45,006 --> 00:07:45,923 Let's hurry. 141 00:07:49,177 --> 00:07:51,387 Look at that speed! Keep it going! 142 00:07:51,471 --> 00:07:52,430 Nice. 143 00:07:52,513 --> 00:07:54,015 Oh no, they're taking everything. 144 00:07:54,098 --> 00:07:55,224 Sweep them all out! 145 00:07:56,934 --> 00:07:59,353 -Don't worry. Just stay focused. -Right. 146 00:07:59,437 --> 00:08:00,438 -We don't need to rush. -Yeah. 147 00:08:01,022 --> 00:08:02,106 First, I'll… 148 00:08:02,190 --> 00:08:04,317 They're hoarding the scallops. I need to grab some. 149 00:08:04,400 --> 00:08:07,111 -I need the scallops. -No, wait. Hang on a second. 150 00:08:07,195 --> 00:08:08,738 -The scallops? -Not yet. 151 00:08:09,238 --> 00:08:11,741 -It's okay. -Their tactic is to just take everything. 152 00:08:15,828 --> 00:08:17,246 They're sweeping everything. 153 00:08:17,330 --> 00:08:18,748 -As they should. -Literally. 154 00:08:21,417 --> 00:08:23,336 No more scallops left for Team Black Spoon. 155 00:08:24,921 --> 00:08:27,298 -They took all the scallops. -All of them. 156 00:08:27,381 --> 00:08:29,509 -Did they take everything? -They took everything. 157 00:08:29,592 --> 00:08:31,219 These old guys are playing dirty. 158 00:08:31,302 --> 00:08:33,095 Let's pile them up here. 159 00:08:34,639 --> 00:08:35,848 Over there. 160 00:08:39,435 --> 00:08:43,189 We've got to win, but there aren't enough ingredients. 161 00:08:43,272 --> 00:08:47,026 Shellfish have a richer taste than fish, 162 00:08:47,109 --> 00:08:48,986 but we counted and there wasn't enough. 163 00:08:49,070 --> 00:08:51,030 I believe the ability to choose 164 00:08:51,739 --> 00:08:55,618 and take good ingredients accounts for much of a chef's ability. 165 00:08:55,701 --> 00:08:58,162 What's more important than the chef in the kitchen? 166 00:08:58,246 --> 00:08:59,622 -The ingredients. -Right. 167 00:08:59,705 --> 00:09:02,750 So we're going to bring over the ingredients first. 168 00:09:02,833 --> 00:09:05,711 -Chef, you bring all the scallops there. -Okay. 169 00:09:05,795 --> 00:09:07,129 -Okay. -Okay. 170 00:09:07,213 --> 00:09:09,507 Chef, you bring 70% of the mussels. 171 00:09:09,590 --> 00:09:10,633 And then the two of you, 172 00:09:10,716 --> 00:09:12,385 -get seven of the olive flounders. -Seven. 173 00:09:12,468 --> 00:09:14,595 -Let's begin. Get the ingredients first. -Okay. 174 00:09:15,263 --> 00:09:16,681 We figured it'd be advantageous 175 00:09:16,764 --> 00:09:19,684 to get the ingredients first and create a recipe out of those. 176 00:09:19,767 --> 00:09:21,269 Scallops are the most versatile. 177 00:09:21,352 --> 00:09:23,187 -You can cook anything with them. -Right. 178 00:09:23,271 --> 00:09:26,649 There aren't 100 of them, so I guess you'd have to take them all. 179 00:09:26,732 --> 00:09:27,608 That's right. 180 00:09:28,568 --> 00:09:29,569 That's too much. 181 00:09:31,153 --> 00:09:32,196 Why are they taking so much? 182 00:09:32,280 --> 00:09:33,364 Okay then. 183 00:09:33,447 --> 00:09:35,032 Hang on, Chef. 184 00:09:37,034 --> 00:09:38,995 -Chef? -Okay. 185 00:09:39,078 --> 00:09:39,912 All right then. 186 00:09:39,996 --> 00:09:43,165 -Are there octopuses left? -Let's focus on using one ingredient then. 187 00:09:43,249 --> 00:09:44,625 -No need to be anxious. -Right, one main ingredient. 188 00:09:44,709 --> 00:09:47,295 They took all the mussels and scallops, so we can't use those anyway. 189 00:09:47,378 --> 00:09:49,213 So apart from those, 190 00:09:49,297 --> 00:09:50,798 -we can use fish and octopuses. -And octopuses. 191 00:09:51,757 --> 00:09:53,968 -It's so big. -It's a huge olive flounder. 192 00:09:55,219 --> 00:09:56,971 It'll weigh about 3.5 kg. 193 00:09:58,097 --> 00:09:59,807 They're taking all the fish too. 194 00:09:59,890 --> 00:10:01,475 Let's choose our fish. Sea bream? 195 00:10:01,559 --> 00:10:03,394 -Sea bream sounds good. -Let's go get it. 196 00:10:03,477 --> 00:10:05,896 -We'll need sea bream and octopuses. -We need to decide our dish first. 197 00:10:06,689 --> 00:10:08,149 Fucking hell, okay. 198 00:10:08,232 --> 00:10:10,901 Let's actually follow the head chef's lead. 199 00:10:11,777 --> 00:10:14,363 Let's first go and get the sea bream and the octopuses. 200 00:10:14,447 --> 00:10:16,115 -We'll go from there. -Let's do that. 201 00:10:16,198 --> 00:10:17,199 All right. 202 00:10:17,283 --> 00:10:19,952 Men, follow me to get the sea bream. 203 00:10:20,036 --> 00:10:21,704 I'll take a look at the sauces then. 204 00:10:22,204 --> 00:10:23,664 I know we picked him as our head chef 205 00:10:24,248 --> 00:10:26,417 but he seemed to be easily swayed. 206 00:10:26,500 --> 00:10:29,754 I didn't care much about the White Spoons taking all the ingredients. 207 00:10:29,837 --> 00:10:33,549 We could take what was left. Why fret about what they took? 208 00:10:33,633 --> 00:10:35,843 I just wanted to decide on the dish first. 209 00:10:35,926 --> 00:10:37,928 I've got to take the octopuses. 210 00:10:41,599 --> 00:10:43,559 There's a basket behind you. Right here. 211 00:10:45,603 --> 00:10:47,188 The Black Spoons are using sea bream. 212 00:10:47,271 --> 00:10:49,523 Choosing the ingredients is everything for this round. 213 00:10:49,607 --> 00:10:51,984 We'd get about 20 pieces per fish. 214 00:10:52,068 --> 00:10:53,486 -Seven should be good. -Seven? 215 00:10:53,569 --> 00:10:54,445 Yes. 216 00:10:54,528 --> 00:10:56,572 -Why isn't this… -I can't catch it either. 217 00:10:57,156 --> 00:10:58,240 I got it. 218 00:10:58,324 --> 00:10:59,283 Did you catch it? 219 00:10:59,367 --> 00:11:00,284 How many do we have? 220 00:11:01,702 --> 00:11:02,953 -We need one more. -One more. 221 00:11:03,037 --> 00:11:04,580 -I got it. -Okay. 222 00:11:04,664 --> 00:11:05,581 Okay. 223 00:11:05,665 --> 00:11:08,042 -Okay. -All right, let's bring it over. 224 00:11:09,210 --> 00:11:10,127 All good. 225 00:11:12,713 --> 00:11:13,547 Okay. 226 00:11:15,341 --> 00:11:17,468 We have eight or nine. 227 00:11:17,551 --> 00:11:20,679 We just have to focus on making 100 portions. 228 00:11:21,847 --> 00:11:23,224 Okay, this is good. 229 00:11:29,230 --> 00:11:30,689 Why would he take that? 230 00:11:31,690 --> 00:11:34,026 -Put the ingredients down and gather up. -Let's discuss. 231 00:11:34,110 --> 00:11:35,361 -Yes. -We should. 232 00:11:35,444 --> 00:11:37,696 They grabbed the ingredients first before deciding on the dish? 233 00:11:38,280 --> 00:11:39,323 That's a good strategy. 234 00:11:40,032 --> 00:11:42,076 -Today's dish is… -Yes? 235 00:11:42,159 --> 00:11:45,913 -In terms of storytelling and whatnot, -Yes. 236 00:11:45,996 --> 00:11:48,082 -we should make a Korean dish. -Okay. 237 00:11:48,165 --> 00:11:51,001 A leader's job is to bring their team to victory. 238 00:11:51,085 --> 00:11:57,007 So I tried to come up with a recipe that could be a guaranteed success. 239 00:11:57,091 --> 00:12:01,262 -The dish is halibut seaweed soup. -Okay. 240 00:12:01,345 --> 00:12:02,638 -Okay. -Halibut seaweed soup. 241 00:12:03,764 --> 00:12:04,640 Halibut? 242 00:12:07,059 --> 00:12:07,977 It was olive flounder. 243 00:12:08,060 --> 00:12:12,189 HALIBUT SEAWEED SOUP WITH FLOUNDERS? 244 00:12:12,273 --> 00:12:15,985 I got worried when I first heard what we were making. 245 00:12:16,068 --> 00:12:21,657 But we'd seen what happened in the first round. 246 00:12:21,740 --> 00:12:24,577 The sauce is soft. The pork is soft. 247 00:12:24,660 --> 00:12:25,995 There's no texture. 248 00:12:26,078 --> 00:12:28,122 -We should designate someone -Stop fighting. 249 00:12:28,205 --> 00:12:31,125 to assign everyone's roles and just keep up with that. 250 00:12:31,208 --> 00:12:33,878 -That's not a good look. -They should follow their leader. 251 00:12:33,961 --> 00:12:39,049 We decided to follow our leader no matter what. 252 00:12:39,133 --> 00:12:43,679 We strictly followed our leader's decisions. 253 00:12:43,762 --> 00:12:45,764 -First, we need to prep. -Okay. 254 00:12:45,848 --> 00:12:47,725 You two are good at preparing sashimi, 255 00:12:48,309 --> 00:12:50,227 -so please cut the olive flounder. -Yes, will do. 256 00:12:50,311 --> 00:12:51,770 -Anyone prepped mussels before? -Me. 257 00:12:51,854 --> 00:12:53,397 Great, you'll shell the mussels. 258 00:12:53,481 --> 00:12:55,524 -Do you want me to clean scallops? -Yes, scallops. 259 00:12:55,608 --> 00:13:00,112 That's all for the prep, and then we'll start cooking. 260 00:13:02,323 --> 00:13:04,158 We can have our discussion here. 261 00:13:05,743 --> 00:13:07,703 Let's take these out first. 262 00:13:11,790 --> 00:13:13,417 Should we finish our discussion first? 263 00:13:13,501 --> 00:13:14,418 Sounds good. 264 00:13:16,086 --> 00:13:18,714 -Chef, let's finish our discussion first. -Yes. 265 00:13:20,007 --> 00:13:21,592 We have plenty of time. 266 00:13:22,968 --> 00:13:25,471 We'd brought the ingredients without knowing our dish. 267 00:13:25,554 --> 00:13:28,098 I told them, "Let's decide the dish and come up with a plan first." 268 00:13:28,182 --> 00:13:33,395 The thing is, they've taken most of the essential ingredients. 269 00:13:33,896 --> 00:13:36,148 -They took the scallops. -I was thinking of using those. 270 00:13:36,232 --> 00:13:40,236 They took everything, so they totally stabbed us in the back. 271 00:13:40,319 --> 00:13:42,905 We have to use what we have now 272 00:13:42,988 --> 00:13:47,618 to make something impressive enough that'll beat whatever they're cooking. 273 00:13:47,701 --> 00:13:49,870 -Let's just do what we're good at. -I agree. 274 00:13:49,954 --> 00:13:51,205 -Let's do that. -Okay. 275 00:13:51,288 --> 00:13:54,250 We have three Italian chefs here, so how about risotto? 276 00:13:54,333 --> 00:13:56,168 -Let's do that with mussels and octopus. -Sounds good. 277 00:13:56,252 --> 00:13:57,878 -Risotto with mussels and octopus. -I was thinking 278 00:13:57,962 --> 00:13:59,672 of tomato-based risotto with seafood 279 00:13:59,755 --> 00:14:02,633 but with some oil like Chinese-style mala chili oil 280 00:14:02,716 --> 00:14:05,636 to add a rich flavor with a spicy kick. 281 00:14:05,719 --> 00:14:09,848 -Let's put it down. Tomato-based risotto. -Risotto made with sea bream broth. 282 00:14:09,932 --> 00:14:12,017 I'm not so sure about risotto, since… 283 00:14:13,894 --> 00:14:16,188 They're busy on their feet, but let's focus. 284 00:14:16,272 --> 00:14:19,316 So you think risotto is a good choice? 285 00:14:19,400 --> 00:14:22,486 I was thinking of a drier dish in Chinese style. 286 00:14:22,570 --> 00:14:24,822 -That's too Chinese, I think. -Yeah. 287 00:14:24,905 --> 00:14:26,115 -We have to bring out harmony. -So risotto? 288 00:14:26,198 --> 00:14:27,950 -With seafood. -And a tomato base? 289 00:14:28,033 --> 00:14:30,911 -We're experienced with it. -If we decide on the sauce, 290 00:14:30,995 --> 00:14:32,454 there's no going back. 291 00:14:33,080 --> 00:14:35,541 We decided to develop our dish as we go. 292 00:14:35,624 --> 00:14:36,959 Let's test this out. 293 00:14:37,042 --> 00:14:38,961 -Fillet the fish and we'll test it. -You can prep that. 294 00:14:39,044 --> 00:14:40,713 You take the fish, you take the octopus. 295 00:14:40,796 --> 00:14:42,423 -I'll take risotto. -I'll start with the octopus. 296 00:14:42,506 --> 00:14:43,966 -The other ingredients and… -The sauce? 297 00:14:44,049 --> 00:14:46,093 -We'll use the oil. -Like a chili oil. 298 00:14:46,176 --> 00:14:48,554 Let's think about the ingredients as we go. 299 00:14:48,637 --> 00:14:49,597 What's on the menu today? 300 00:14:50,097 --> 00:14:53,517 What we're making today is halibut seaweed soup. 301 00:14:53,601 --> 00:14:55,060 -Seaweed soup? -Yes. 302 00:14:55,561 --> 00:14:59,106 We're making halibut seaweed soup into an entrée made of fish. 303 00:14:59,189 --> 00:15:00,232 Isn't this olive flounder? 304 00:15:00,316 --> 00:15:01,442 -Yes, it is. -Yes. 305 00:15:01,525 --> 00:15:03,193 Shouldn't it be flounder seaweed soup then? 306 00:15:03,277 --> 00:15:05,237 The name of your dish is rather random. 307 00:15:05,321 --> 00:15:06,280 It is, isn't it? 308 00:15:06,363 --> 00:15:07,197 I mean, 309 00:15:07,990 --> 00:15:10,743 I came down here with anticipation and I hear "halibut seaweed soup." 310 00:15:10,826 --> 00:15:12,202 There wasn't any halibut, 311 00:15:12,286 --> 00:15:14,163 so we're substituting it with olive flounder. 312 00:15:14,246 --> 00:15:16,624 Halibut usually makes a sweeter broth, 313 00:15:16,707 --> 00:15:18,709 and flounder tastes quite bland in comparison. 314 00:15:18,792 --> 00:15:24,298 But we can improve it with scallops and mussels. 315 00:15:24,381 --> 00:15:28,344 They can bring in the sweetness and richness of the halibut. 316 00:15:28,844 --> 00:15:31,096 It's like saying, "I want some abalone porridge, 317 00:15:31,180 --> 00:15:34,433 but I only have conch, so I'll have to make do with this." 318 00:15:34,516 --> 00:15:35,851 Did he say seaweed soup? 319 00:15:35,935 --> 00:15:37,561 -Yes. -Seriously? 320 00:15:37,645 --> 00:15:38,646 He said seaweed soup. 321 00:15:38,729 --> 00:15:39,939 -Really? -Yes. 322 00:15:40,022 --> 00:15:42,149 I wonder how it'll turn out. 323 00:15:52,910 --> 00:15:55,621 -This will soak up in no time, right? -It will. 324 00:16:02,544 --> 00:16:04,004 What's your dish? 325 00:16:04,088 --> 00:16:07,091 We'll be making risotto 326 00:16:07,841 --> 00:16:11,512 topped with Chinese-style octopus and sea bream. 327 00:16:11,595 --> 00:16:12,638 How will you cook the sea bream? 328 00:16:12,721 --> 00:16:13,806 Well, 329 00:16:14,390 --> 00:16:16,308 we're still debating on how to cook it. 330 00:16:16,392 --> 00:16:17,977 We'll prep it and then… 331 00:16:18,060 --> 00:16:19,353 You haven't decided yet? 332 00:16:19,436 --> 00:16:21,689 No, we're going to develop as we go. 333 00:16:21,772 --> 00:16:24,024 A lot of the choices we would've had 334 00:16:24,692 --> 00:16:26,610 were taken away from the beginning. 335 00:16:26,694 --> 00:16:29,446 Why is that? You didn't think they'd take everything? 336 00:16:29,530 --> 00:16:31,407 I guess we played too fairly. 337 00:16:32,032 --> 00:16:34,493 Did you need the scallops? 338 00:16:34,576 --> 00:16:36,704 -Well… -It would've been nice to have some. 339 00:16:36,787 --> 00:16:38,038 You must be frustrated. 340 00:16:38,539 --> 00:16:39,707 I can't say I'm not. 341 00:16:43,085 --> 00:16:45,295 Is tomato-based the right choice? 342 00:16:45,379 --> 00:16:46,922 -Sorry? -The tomato base. 343 00:16:47,006 --> 00:16:49,133 -I think it'd be good. -Yeah? 344 00:16:49,216 --> 00:16:51,635 Okay, but the sauce on top of that 345 00:16:51,719 --> 00:16:53,721 -is a Chinese-style one. -A spicy one. 346 00:16:54,430 --> 00:16:58,017 I was thinking more of a mild risotto 347 00:16:58,100 --> 00:17:02,312 and a sticky Chinese-style sauce on the octopus itself. 348 00:17:03,063 --> 00:17:04,398 A sticky Chinese-style sauce? 349 00:17:04,940 --> 00:17:06,817 Let's talk about it a bit more. 350 00:17:08,277 --> 00:17:09,486 That and doubanjiang. 351 00:17:12,364 --> 00:17:16,118 We should think about the sauce as we cook. 352 00:17:16,744 --> 00:17:17,995 -Okay. -For the octopus. 353 00:17:18,078 --> 00:17:20,956 Let's prep and boil these first, then think about the sauce. 354 00:17:22,624 --> 00:17:25,210 -Can you peel the fish to make fillets? -Yes, Chef. 355 00:17:25,294 --> 00:17:27,838 -Take out the fins too, please. -On it. 356 00:17:27,921 --> 00:17:31,133 I'll wash these and hand them to you. 357 00:17:31,216 --> 00:17:33,594 -Sounds good. -I already cut out the heads. 358 00:17:33,677 --> 00:17:34,803 All right. 359 00:17:34,887 --> 00:17:37,931 Chef Ahn has got to be great at handling fish. 360 00:17:39,183 --> 00:17:44,146 He's an actual Culinary Master, so he must have amazing skills. 361 00:17:46,315 --> 00:17:49,902 I'm a seafood and Japanese cuisine chef, so I'm confident with knives. 362 00:17:51,570 --> 00:17:53,113 When I cut the side of the fish, 363 00:17:53,197 --> 00:17:57,159 I use a technique to cut the fish to follow its natural layers. 364 00:17:58,786 --> 00:18:02,873 I took charge of prepping the fish neatly in the pre-processing stage. 365 00:18:02,956 --> 00:18:04,333 Japanese cuisine chefs sure are different. 366 00:18:15,928 --> 00:18:18,180 You can see he's on a different level. 367 00:18:18,263 --> 00:18:19,473 -Yes. -Right? 368 00:18:24,770 --> 00:18:27,064 It looks like he's cutting up kimchi from here. 369 00:18:27,147 --> 00:18:28,565 I wish they'd wipe the blood. 370 00:18:31,944 --> 00:18:33,821 Wow, Chef Ahn is incredible. 371 00:18:34,696 --> 00:18:37,282 He's so good at handling the fish. 372 00:18:37,366 --> 00:18:38,659 Just look at that. 373 00:18:43,080 --> 00:18:46,583 There's a reason why they chose seafood. They're very quick with it. 374 00:18:58,220 --> 00:19:02,141 He's sniffing all the scallops in case any went bad. 375 00:19:13,402 --> 00:19:14,361 Forty minutes passed. 376 00:19:17,990 --> 00:19:19,616 They're so quick with their hands. 377 00:19:20,576 --> 00:19:23,120 Let's only use the white parts of the spring onion. 378 00:19:23,203 --> 00:19:24,788 -I'll do that with you. -Okay. 379 00:19:25,747 --> 00:19:27,207 Spring onions… 380 00:19:27,708 --> 00:19:29,251 This is it. 381 00:19:29,334 --> 00:19:31,044 -There isn't enough. -I know. 382 00:19:31,128 --> 00:19:32,337 ONE PANTRY ASSIGNED PER TEAM 383 00:19:32,421 --> 00:19:34,798 I want to get some more from the other side. 384 00:19:35,883 --> 00:19:37,092 We don't have enough spring onions? 385 00:19:37,593 --> 00:19:38,802 No, we're short on them. 386 00:19:39,928 --> 00:19:40,846 I'll ask them. 387 00:19:44,892 --> 00:19:46,101 Excuse me. 388 00:19:46,602 --> 00:19:50,689 Could we borrow some leftovers from your pantry? 389 00:19:50,772 --> 00:19:51,607 Which ones? 390 00:19:51,690 --> 00:19:53,233 Could we use your spring onions? 391 00:19:53,317 --> 00:19:56,653 We haven't had the chance to properly decide yet. 392 00:19:56,737 --> 00:19:59,239 -Why is he over at the other team? -I know, right? 393 00:20:00,532 --> 00:20:02,242 You already took all the seafood. 394 00:20:03,327 --> 00:20:04,161 Right. 395 00:20:04,661 --> 00:20:05,829 How many do you need? 396 00:20:05,913 --> 00:20:08,123 However many you're not using. 397 00:20:08,790 --> 00:20:10,709 We'll let you know in 30 minutes after we prepare. 398 00:20:10,792 --> 00:20:12,044 -I'll come back then. -Yeah. 399 00:20:12,127 --> 00:20:13,545 -Thank you. -All right. 400 00:20:19,718 --> 00:20:21,637 I was a bit taken aback. 401 00:20:21,720 --> 00:20:24,348 Was he trying to annoy us? 402 00:20:24,431 --> 00:20:27,059 Should we offer them our spring onions? 403 00:20:27,142 --> 00:20:27,976 No way. 404 00:20:32,814 --> 00:20:37,527 We've got over ten scallops left after using what we need. 405 00:20:37,611 --> 00:20:38,779 I can offer them to you. 406 00:20:38,862 --> 00:20:40,447 -Ten scallops? -Yes. 407 00:20:40,530 --> 00:20:42,074 -Let's take them. -I'll bring them. 408 00:20:42,157 --> 00:20:43,825 -Okay. -Here. 409 00:20:43,909 --> 00:20:45,410 Could we take some spring onions? 410 00:20:45,494 --> 00:20:46,328 All right. 411 00:20:46,411 --> 00:20:48,872 -Let me know how many you'll need. -All right. 412 00:20:48,956 --> 00:20:52,417 We'd have to feed a hundred people with ten scallops. 413 00:20:52,501 --> 00:20:53,710 That's ridiculous. 414 00:20:53,794 --> 00:20:57,172 Those scallops were meaningless to us at that point. 415 00:20:59,424 --> 00:21:01,635 -But the spring onions… -We got scallops. 416 00:21:01,718 --> 00:21:03,804 -How many do you need? -But we don't need the scallops. 417 00:21:04,471 --> 00:21:07,933 -We might need them later. -We need them for the garnish. 418 00:21:08,558 --> 00:21:09,685 We'll give you the rest. 419 00:21:10,519 --> 00:21:11,353 A little more, please. 420 00:21:11,436 --> 00:21:13,021 -One more. -Fine. 421 00:21:13,105 --> 00:21:14,147 Not this, a thin one. 422 00:21:16,108 --> 00:21:17,317 -Thank you. -All right. 423 00:21:20,696 --> 00:21:21,697 I wouldn't give any away. 424 00:21:22,447 --> 00:21:23,949 Where's the head chef? 425 00:21:24,032 --> 00:21:26,326 Why does he keep crawling back? 426 00:21:26,410 --> 00:21:28,203 Could we use your spring onions? 427 00:21:28,287 --> 00:21:29,454 Could we take some spring onions? 428 00:21:29,538 --> 00:21:31,957 Why won't he stop bothering us? Go away! 429 00:21:32,040 --> 00:21:34,126 -Any leftover spring onions? -How many do you need? 430 00:21:34,209 --> 00:21:36,837 We'd be grateful to take anything you won't use. 431 00:21:36,920 --> 00:21:40,674 I'll leave half of the spring onions to make garnish and give him the rest. 432 00:21:40,757 --> 00:21:41,842 -Thank you. -What? 433 00:21:43,885 --> 00:21:45,595 We can't give them all out. 434 00:21:47,389 --> 00:21:49,641 -Thank you. Good luck. -Thanks. 435 00:21:53,312 --> 00:21:54,146 I got more. 436 00:21:56,440 --> 00:21:57,983 It's all about the ingredients. 437 00:21:58,066 --> 00:22:00,861 Chef Choi took so many of our spring onions 438 00:22:00,944 --> 00:22:03,238 that I had to use scallions instead. 439 00:22:04,114 --> 00:22:06,908 He kept taking all of our spring onions so we had none left. 440 00:22:11,496 --> 00:22:13,373 I wonder why he needs so many. 441 00:22:14,249 --> 00:22:15,959 I don't think they're for the seaweed soup. 442 00:22:17,002 --> 00:22:18,503 I think Chef Choi… 443 00:22:19,004 --> 00:22:21,214 -His team must have a secret plot. -Yeah. 444 00:22:21,298 --> 00:22:23,258 Maybe he's not making a Korean dish. 445 00:22:23,342 --> 00:22:26,094 All right, clean your stations and gather up. 446 00:22:26,178 --> 00:22:27,512 -Yes, Chef. -Yes, Chef. 447 00:22:38,607 --> 00:22:40,192 Let's get ready to cook. 448 00:22:41,193 --> 00:22:42,444 They're done prepping. 449 00:22:44,529 --> 00:22:47,199 We have 142 minutes left. 450 00:22:47,949 --> 00:22:50,619 We're going to run some tests. 451 00:22:50,702 --> 00:22:53,330 Let's first take the olive flounder's thick fillets. 452 00:22:53,413 --> 00:22:55,624 We'll cook some at 80°C, some at 70°C. 453 00:22:55,707 --> 00:22:57,751 So we'll take four pieces and place two pieces each 454 00:22:57,834 --> 00:22:59,461 to test out the texture. 455 00:22:59,544 --> 00:23:01,588 It's crucial that we cook them to a soft texture. 456 00:23:02,422 --> 00:23:05,884 It'll be different with smaller pieces compared to whole slices. 457 00:23:07,385 --> 00:23:08,512 -Was this cooked at 70°C? -Yes. 458 00:23:08,595 --> 00:23:10,430 I think we can cook it at 60°C, but let's try it. 459 00:23:12,140 --> 00:23:13,308 This one's seasoned more. 460 00:23:13,391 --> 00:23:14,643 It's way softer at 70°C. 461 00:23:15,560 --> 00:23:17,270 Stir-fry the seaweed first 462 00:23:17,354 --> 00:23:19,523 -as you would for seaweed soup. -In sesame oil? 463 00:23:30,575 --> 00:23:34,121 Chef Lee is there to take care of the soup. 464 00:23:41,795 --> 00:23:43,839 I don't think they'll cook something predictable. 465 00:23:43,922 --> 00:23:45,132 Right. 466 00:23:45,215 --> 00:23:46,842 -Mr. Genius. -Yes? 467 00:23:46,925 --> 00:23:50,804 So we're salting the fish, and are we doing chili oil at the end? 468 00:23:51,930 --> 00:23:52,848 Yes, after preparing the sashimi. 469 00:23:52,931 --> 00:23:54,516 -After cutting the fish? -We'll add it when we plate it all. 470 00:23:54,599 --> 00:23:59,020 We decided that it'd turn out good to cut the fish like sashimi 471 00:23:59,104 --> 00:24:00,605 and spread hot chili oil over it. 472 00:24:00,689 --> 00:24:03,608 We'd be adding a Chinese touch to a Western cuisine dish. 473 00:24:03,692 --> 00:24:06,444 We planned out the general picture like that 474 00:24:06,528 --> 00:24:09,531 because it felt like there wouldn't be progress otherwise. 475 00:24:09,614 --> 00:24:12,075 Put the thin slices of fish on the risotto, 476 00:24:12,159 --> 00:24:14,661 sprinkle some chili oil on top, and cook the fish. 477 00:24:14,744 --> 00:24:17,664 -Cook it just a little. -So chili oil on top of the risotto? 478 00:24:17,747 --> 00:24:20,917 Just a sprinkle of it over the fish only. 479 00:24:21,001 --> 00:24:22,627 So it's basically raw? 480 00:24:23,128 --> 00:24:25,297 -In very thin slices? -Right, like sashimi. 481 00:24:25,380 --> 00:24:26,423 -Thin slices? -Yes. 482 00:24:27,424 --> 00:24:28,383 Okay. 483 00:24:28,466 --> 00:24:30,135 And for the plating… 484 00:24:32,262 --> 00:24:34,598 We'll spread out the risotto to a round shape. 485 00:24:36,141 --> 00:24:38,894 Then put about four pieces of the sashimi on top, 486 00:24:38,977 --> 00:24:41,813 add slices of bell peppers to that, and then add the chili oil. 487 00:24:42,772 --> 00:24:46,026 -We still have the octopuses. -Right, we'll add that too. 488 00:24:46,610 --> 00:24:49,237 -Just a moment. Let me clean this up. -Okay. 489 00:24:49,321 --> 00:24:51,573 I have to give clear instructions while we cook. 490 00:24:53,074 --> 00:24:54,868 -They shouldn't have put him in lead. -Sorry? 491 00:24:54,951 --> 00:24:56,286 The wrong person's in lead. 492 00:24:56,786 --> 00:24:59,080 Let's decide on the risotto's sauce. 493 00:24:59,998 --> 00:25:02,375 If we're doing a tomato-based risotto, 494 00:25:02,459 --> 00:25:04,211 what do we need for that? 495 00:25:05,837 --> 00:25:06,880 Anything you want. 496 00:25:06,963 --> 00:25:09,382 First, decide if we'll use garlic or onion. 497 00:25:11,176 --> 00:25:13,929 Chef, for the sauce that'll go with the bell peppers, 498 00:25:14,012 --> 00:25:16,348 can I make it a little tangy? 499 00:25:16,431 --> 00:25:17,599 Not too much acidity. 500 00:25:17,682 --> 00:25:18,934 Not too much acidity? 501 00:25:19,017 --> 00:25:21,144 The tomato itself already has acidity. 502 00:25:21,228 --> 00:25:23,480 -I don't think we need that much acidity. -I'll bring down the acidity then. 503 00:25:23,563 --> 00:25:25,398 -Maybe make it a bit spicy. -Spicy? 504 00:25:25,482 --> 00:25:27,692 A little acidity is good though. 505 00:25:27,776 --> 00:25:31,655 The leader should be the one to take command, 506 00:25:32,239 --> 00:25:33,448 but I'm not seeing that. 507 00:25:34,324 --> 00:25:38,453 Could you give me ideas on how to make the bell pepper garnish? 508 00:25:39,037 --> 00:25:40,497 -The bell pepper garnish? -Yeah. 509 00:25:40,580 --> 00:25:42,999 I think we should marinate them in salt and olive oil. 510 00:25:43,083 --> 00:25:45,502 -There's not enough flavor. -Shouldn't we reheat them? 511 00:25:48,421 --> 00:25:51,341 We were bringing individual dishes to one, 512 00:25:51,424 --> 00:25:53,843 so I tried to make us trust and count on each other. 513 00:25:54,511 --> 00:25:56,137 Every group has a leader, right? 514 00:25:56,221 --> 00:25:59,391 And that leader should be the one guiding the members 515 00:25:59,474 --> 00:26:02,143 in the direction they should be heading. 516 00:26:03,186 --> 00:26:04,980 But ours is still deciding on the menu. 517 00:26:09,609 --> 00:26:11,319 Chef. Two pieces? 518 00:26:12,028 --> 00:26:13,405 -Two pieces? -Three. 519 00:26:13,488 --> 00:26:14,322 -Three? -Yes. 520 00:26:15,490 --> 00:26:16,950 -So… -Three pieces. 521 00:26:18,576 --> 00:26:19,703 Let's see. 522 00:26:37,053 --> 00:26:40,140 -So if I do three pieces, this is thin. -Okay. 523 00:26:40,223 --> 00:26:41,891 -This is three pieces. -Okay, good. 524 00:26:41,975 --> 00:26:43,518 -It's okay? -Good. Okay. 525 00:26:43,601 --> 00:26:45,103 -Okay. -All right. 526 00:27:04,289 --> 00:27:07,000 -Okay, I have a question. -Let's try it at 60°C. 527 00:27:07,083 --> 00:27:08,793 -Yes? -How are we going to cook this? 528 00:27:09,669 --> 00:27:11,880 Pan-fry sauté, and one. 529 00:27:12,547 --> 00:27:15,383 -It's so small. It's going to overcook. -Slightly. 530 00:27:15,467 --> 00:27:18,219 -One side. Only one side. -I know. 531 00:27:19,346 --> 00:27:22,599 Anyway, we don't have 200. It's only one per plate. 532 00:27:23,350 --> 00:27:25,477 -It's only one piece. -Two pieces. 533 00:27:25,560 --> 00:27:28,146 -I know, but we don't have enough. -Right. 534 00:27:29,189 --> 00:27:31,024 -For 2 pieces, we still need 200. -Did I say 150? 535 00:27:31,107 --> 00:27:32,108 -Yes. -Oh. 536 00:27:33,151 --> 00:27:38,406 You have to cut the scallops evenly to make 150 pieces. 537 00:27:38,490 --> 00:27:40,700 -150 pieces. -So three pieces each. 538 00:27:41,493 --> 00:27:43,495 Two pieces mean we'd need two hundred. 539 00:27:44,996 --> 00:27:48,333 Chef Choi had made a wrong calculation. 540 00:27:48,416 --> 00:27:49,250 We fell short. 541 00:27:51,878 --> 00:27:53,671 I counted and there wasn't enough. 542 00:27:54,172 --> 00:27:59,344 As I keep saying, the leader has to take responsibility. 543 00:28:00,220 --> 00:28:02,138 We'll figure out a way to use them all. 544 00:28:02,222 --> 00:28:04,516 -For now, let's clean this up. -Okay. 545 00:28:04,599 --> 00:28:06,851 -We'll need 55 so we can make 150. -We'll have to cut them. 546 00:28:06,935 --> 00:28:09,104 Maybe cut them in half or something. 547 00:28:09,187 --> 00:28:10,021 First… 548 00:28:11,898 --> 00:28:14,442 If you cut it in half, it's going to cook too much. 549 00:28:15,693 --> 00:28:18,822 We'll have to cook just one side of these very quickly. 550 00:28:19,823 --> 00:28:22,409 Maybe cook for just two or three seconds. 551 00:28:22,992 --> 00:28:23,952 -Okay. -Okay? 552 00:28:24,035 --> 00:28:24,994 -Yes. -Yes. 553 00:28:26,704 --> 00:28:28,748 Let's check how that's cooking. 554 00:28:31,709 --> 00:28:33,086 Oh, it's so thin. 555 00:28:33,837 --> 00:28:35,463 The teamwork was good. 556 00:28:36,923 --> 00:28:41,052 But honestly, nobody challenged the flavor of the dish. 557 00:28:41,136 --> 00:28:43,763 The scallop was too thin. 558 00:28:43,847 --> 00:28:47,934 Everything we cooked was very delicate, very light. 559 00:28:48,017 --> 00:28:51,855 Steamed fish, scallop sliced thin, very quick cook. 560 00:28:53,189 --> 00:28:55,650 I thought the flavor was too boring. 561 00:28:56,985 --> 00:28:58,903 -Isn't it too bland? -Sorry? 562 00:28:58,987 --> 00:29:01,114 -Isn't it too bland? -We'll season it later. 563 00:29:01,197 --> 00:29:02,031 Okay. 564 00:29:02,615 --> 00:29:03,950 Can I give you an idea? 565 00:29:04,033 --> 00:29:04,868 Yes, an idea? 566 00:29:05,535 --> 00:29:07,120 -Can you fry this one? -No. 567 00:29:07,203 --> 00:29:08,413 OLIVE FLOUNDER 568 00:29:08,496 --> 00:29:10,081 And then steam the scallops. 569 00:29:10,790 --> 00:29:12,375 -No. -Switch them. 570 00:29:12,459 --> 00:29:14,002 It's going to cook so fast. 571 00:29:14,085 --> 00:29:15,920 -Too fast. -Trust me. 572 00:29:17,005 --> 00:29:18,006 Trust me. 573 00:29:19,716 --> 00:29:22,010 But he said, "Yes, I'm sure." 574 00:29:22,093 --> 00:29:25,889 So I said, "Okay. You're the leader, I trust you." 575 00:29:25,972 --> 00:29:29,601 When you make a team leader, you have to trust the team leader. 576 00:29:29,684 --> 00:29:33,897 Sometimes team leaders are too stubborn, which happens. 577 00:29:34,564 --> 00:29:38,860 But that's okay because you have to trust the team leader. 578 00:29:47,952 --> 00:29:50,163 The other team is still cutting the sea bream. 579 00:29:50,747 --> 00:29:53,041 Sea bream are a lot fattier than olive flounders, 580 00:29:53,124 --> 00:29:55,710 so we thought they'd be more fitting for our dish. 581 00:29:56,753 --> 00:29:58,963 Our dish had to be unquestionably delicious. 582 00:29:59,047 --> 00:30:01,049 We decided to thinly slice the raw fish 583 00:30:01,132 --> 00:30:05,178 and lightly baste it with some Chinese-style oil. 584 00:30:05,261 --> 00:30:08,598 I was in charge of making the Chinese-style oil. 585 00:30:09,974 --> 00:30:13,686 I used star anises and la jiao jiang 586 00:30:13,770 --> 00:30:17,482 to make chili oil that was immediately identifiable as Chinese cuisine. 587 00:30:18,066 --> 00:30:19,776 That's some good chili oil. 588 00:30:20,401 --> 00:30:23,279 The broth is the most important part of making risotto. 589 00:30:23,363 --> 00:30:26,491 I made the broth from vegetables, sea bream heads, 590 00:30:26,574 --> 00:30:30,870 and the juice from scallops and mussels to make it just right. 591 00:30:32,038 --> 00:30:35,792 I cut up the octopus into big chunks 592 00:30:37,085 --> 00:30:40,213 and used a pressure cooker to make it as tender as possible. 593 00:30:42,674 --> 00:30:44,175 100 portions of risotto? 594 00:30:45,260 --> 00:30:46,427 That's going to be tough. 595 00:30:48,137 --> 00:30:49,347 Shouldn't they be on it now? 596 00:30:49,430 --> 00:30:51,015 Let's decide how much we need. 597 00:30:51,099 --> 00:30:53,184 Twenty grams of rice for one portion? 598 00:30:53,268 --> 00:30:54,811 That's two kilograms in total. 599 00:30:54,894 --> 00:30:57,021 -That's right. -Two kilograms then? 600 00:30:57,105 --> 00:30:57,939 Two kilograms? 601 00:30:58,022 --> 00:31:01,317 I'm not so sure about that. 602 00:31:01,818 --> 00:31:02,902 Will that be doable? 603 00:31:02,986 --> 00:31:04,362 They'll have to cook it all, 604 00:31:04,445 --> 00:31:07,282 then set everything up with at least an hour left. 605 00:31:08,157 --> 00:31:08,992 Hang on. 606 00:31:10,076 --> 00:31:12,120 Shouldn't we start cooking the risotto now? 607 00:31:19,669 --> 00:31:21,296 Don't we need to start the risotto? 608 00:31:22,005 --> 00:31:24,424 -It'll only take 20 minutes. -Does it not take long? 609 00:31:24,507 --> 00:31:26,134 -Sorry? -I'll only need 20 minutes. 610 00:31:26,217 --> 00:31:29,220 Are you sure you can make 100 portions in 20 minutes? 611 00:31:29,304 --> 00:31:30,597 Yes, it's enough. 612 00:31:31,180 --> 00:31:32,974 For 2 kg? 613 00:31:34,475 --> 00:31:35,852 I don't understand. 614 00:31:36,477 --> 00:31:38,980 -I've never made it, so I wouldn't know. -Me neither. 615 00:31:39,898 --> 00:31:43,526 They've never made risotto like this before, 616 00:31:43,610 --> 00:31:45,320 so they seemed fairly anxious. 617 00:31:45,403 --> 00:31:48,865 If we plate the rice too early, 618 00:31:48,948 --> 00:31:54,454 it could get overdone or cool too much, or the consistency could get too thick. 619 00:31:54,537 --> 00:31:55,914 So I was at my own pace. 620 00:32:04,255 --> 00:32:05,381 I'm not sure about this. 621 00:32:06,007 --> 00:32:07,091 The risotto? Why? 622 00:32:08,051 --> 00:32:10,637 I'm just so worried about it. 623 00:32:10,720 --> 00:32:11,679 Don't worry. 624 00:32:12,639 --> 00:32:14,223 I can't watch. 625 00:32:17,810 --> 00:32:18,728 I just… 626 00:32:21,648 --> 00:32:25,151 Sorry to bother you again, but we're screwed if this isn't cooked. 627 00:32:26,110 --> 00:32:27,987 -You'll get it done, right? -Yes. 628 00:32:28,071 --> 00:32:30,490 -I won't need to ask again, right? -No, it's all good. 629 00:32:39,499 --> 00:32:41,000 When are we plating? 630 00:32:41,960 --> 00:32:43,795 -At the 50 minute mark. -50 minute mark? 631 00:32:43,878 --> 00:32:45,630 -All right then. -Sounds good. 632 00:32:46,881 --> 00:32:48,591 -We have 40 minutes left. -Okay. 633 00:32:48,675 --> 00:32:50,718 Forty minutes before we start plating. 634 00:32:57,809 --> 00:33:00,269 I'm nervous about the risotto. Are you sure we're good? 635 00:33:00,353 --> 00:33:02,355 -I just started cooking it. -You did? 636 00:33:02,438 --> 00:33:04,524 We have nothing without the risotto. 637 00:33:05,191 --> 00:33:06,693 You're starting now? 638 00:33:06,776 --> 00:33:07,860 I've already started. 639 00:33:07,944 --> 00:33:09,237 It's too early. 640 00:33:09,320 --> 00:33:11,239 We agreed to finish at the 50 minute mark. 641 00:33:12,031 --> 00:33:13,616 No, we start cooking then. 642 00:33:14,200 --> 00:33:17,245 Then we'd only have 30 minutes for plating. 643 00:33:19,622 --> 00:33:23,126 We agreed to start plating at 50 minutes after finishing the risotto. 644 00:33:23,209 --> 00:33:25,044 But to start cooking then? 645 00:33:25,962 --> 00:33:27,672 That wouldn't work out. 646 00:33:33,136 --> 00:33:34,262 Should I just do one? 647 00:33:34,345 --> 00:33:35,805 Just make one for now 648 00:33:35,888 --> 00:33:38,141 -and cook the rest slowly. -Okay. 649 00:33:38,224 --> 00:33:39,559 We can control the pace. 650 00:33:39,642 --> 00:33:40,810 I think 651 00:33:41,436 --> 00:33:43,896 it'd be better to finish early than to rush later. 652 00:33:43,980 --> 00:33:47,859 We can only get everything done once the risotto's done. 653 00:33:47,942 --> 00:33:49,736 -There's not enough time. -Should I do it? 654 00:33:49,819 --> 00:33:53,156 -The risotto's crucial for our timing. -Do I make one for testing? 655 00:33:53,239 --> 00:33:55,867 Not for testing, for serving. 656 00:33:55,950 --> 00:33:57,410 Let's see how long it takes. 657 00:33:58,703 --> 00:34:00,246 We have to start plating soon. 658 00:34:00,329 --> 00:34:02,040 I started raising my voice too. 659 00:34:02,123 --> 00:34:03,332 When cooking, 660 00:34:03,958 --> 00:34:06,252 a dish changes dramatically by the second, 661 00:34:07,253 --> 00:34:09,047 not by the minute. 662 00:34:09,130 --> 00:34:12,091 I asked him when it'd be finished, 663 00:34:12,175 --> 00:34:14,052 and he didn't give me a straight answer. 664 00:34:14,135 --> 00:34:15,470 It was frustrating. 665 00:34:15,553 --> 00:34:18,931 In my defense, one chef was telling me to start now, 666 00:34:19,015 --> 00:34:21,476 while another was telling me that it was too early. 667 00:34:22,143 --> 00:34:26,439 If there was someone who gave out specific orders for when to start, 668 00:34:26,522 --> 00:34:28,191 I would've followed that through. 669 00:34:28,274 --> 00:34:30,735 But no one really took the lead, 670 00:34:30,818 --> 00:34:33,946 so I was confused as to who to follow. 671 00:34:34,030 --> 00:34:37,992 I was sure I'd get the timing right, so I decided to just trust myself. 672 00:34:58,930 --> 00:35:00,598 Okay. 673 00:35:02,141 --> 00:35:02,975 There. 674 00:35:04,936 --> 00:35:07,939 I wonder how they'll plate the seaweed soup. 675 00:35:08,022 --> 00:35:10,024 We took the theme of seaweed soup 676 00:35:10,108 --> 00:35:14,529 but reinterpreted the traditional Korean taste. 677 00:35:14,612 --> 00:35:17,198 Our recipe needed a tweak from the standard seaweed soup recipe. 678 00:35:17,281 --> 00:35:18,825 We had to cook it differently. 679 00:35:28,668 --> 00:35:30,002 They're grinding the seaweed. 680 00:35:30,837 --> 00:35:33,047 That's seaweed they're grinding? 681 00:35:50,022 --> 00:35:53,568 FRESH CREAM 682 00:35:58,114 --> 00:35:58,948 Okay. 683 00:36:00,408 --> 00:36:04,996 Fresh cream in a soup with ground seaweed that was stir-fried in perilla oil? 684 00:36:05,079 --> 00:36:07,999 Fresh cream makes it smoother 685 00:36:08,082 --> 00:36:11,961 and gives it a warmer touch as a whole. 686 00:36:12,044 --> 00:36:13,379 The style that I push for 687 00:36:14,672 --> 00:36:16,132 is unfamiliar familiarity. 688 00:36:16,215 --> 00:36:19,510 A flavor you can't quite put a finger on, but tastes familiar. 689 00:36:20,261 --> 00:36:21,971 All right. Five scoops. 690 00:36:22,054 --> 00:36:22,889 Five? 691 00:36:22,972 --> 00:36:25,600 -And then pour it in each plate. -Right. 692 00:36:29,020 --> 00:36:29,979 About this much. 693 00:36:30,730 --> 00:36:31,981 This should be enough. 694 00:36:32,064 --> 00:36:33,691 -So that's the sauce, right? -Yes. 695 00:36:33,774 --> 00:36:35,193 Hence, it's seaweed soup. 696 00:36:35,693 --> 00:36:39,655 It'll be a familiar flavor with an entirely different texture. 697 00:36:39,739 --> 00:36:42,825 I love the idea of combining Korean and Western cuisine. 698 00:36:42,909 --> 00:36:44,577 We have 70 minutes left. 699 00:36:44,660 --> 00:36:46,078 We're almost finished. 700 00:36:46,162 --> 00:36:47,246 Okay. 701 00:36:50,875 --> 00:36:54,212 We'll cut the soaked radishes into circles to make a garnish 702 00:36:54,295 --> 00:36:55,379 with the scallops. 703 00:36:56,047 --> 00:36:59,508 Scallop, radish, scallop, radish. Four pieces in that order. 704 00:37:01,636 --> 00:37:03,846 Also the deep-fried spring onion slices. 705 00:37:04,347 --> 00:37:06,224 Put the crunchy slices on top. 706 00:37:06,724 --> 00:37:09,727 These already great chefs worked well together, 707 00:37:09,810 --> 00:37:11,062 so our teamwork was great. 708 00:37:11,145 --> 00:37:12,313 That's 200 pieces, right? 709 00:37:12,396 --> 00:37:14,690 I think so. Let me count. 710 00:37:15,942 --> 00:37:18,569 Fine dining is so labor-intensive. 711 00:37:19,070 --> 00:37:21,781 Let's clean up and get ready to start plating. 712 00:37:21,864 --> 00:37:23,115 We have plenty of time. 713 00:37:32,500 --> 00:37:34,585 -We have 57 minutes left. -We have to start at 50 minutes. 714 00:37:34,669 --> 00:37:35,670 Right. 715 00:37:36,587 --> 00:37:38,130 -The fish are done. -Okay. 716 00:37:38,214 --> 00:37:40,341 -Shall we plate one right now? -Sure. 717 00:37:44,178 --> 00:37:45,304 Are the octopuses ready? 718 00:37:46,764 --> 00:37:48,224 -The marinated octopuses. -Sorry? 719 00:37:48,307 --> 00:37:50,810 -The marinated octopuses? -There's none ready yet. 720 00:37:50,893 --> 00:37:52,103 I'll make some now. 721 00:37:59,151 --> 00:38:01,737 I'll do the octopus. Can you make one portion of the fish? 722 00:38:01,821 --> 00:38:02,738 It's all ready. 723 00:38:04,532 --> 00:38:05,992 -Can I use this? -Sure. 724 00:38:13,666 --> 00:38:17,044 I think we should spread out the fish first while it's hot. 725 00:38:17,712 --> 00:38:20,131 And let's marinate the octopuses 726 00:38:20,214 --> 00:38:22,049 and bell peppers separately, 727 00:38:22,133 --> 00:38:24,218 put them in a bowl, and plate them all at once. 728 00:38:24,302 --> 00:38:25,970 -Octopuses first and then bell peppers. -Where on the bell peppers? 729 00:38:26,053 --> 00:38:27,722 Just everywhere, evenly. 730 00:38:27,805 --> 00:38:29,598 -Dill and basil. -Here they are. 731 00:38:35,438 --> 00:38:40,609 I'm a little worried that the risotto's cooking time is a bit off. 732 00:38:40,693 --> 00:38:44,697 How about we cook the fish all the way? 733 00:38:45,698 --> 00:38:46,866 Just a thought I had. 734 00:38:47,450 --> 00:38:49,410 -It's too late to cook it now. -Yeah? 735 00:38:51,370 --> 00:38:55,374 It's fine right now, but since the fish is salted, 736 00:38:55,458 --> 00:38:57,043 let's put it in a hot pan. 737 00:38:57,126 --> 00:39:00,087 -It's so thin. It'll break apart. -Then we can… 738 00:39:00,171 --> 00:39:01,756 -I don't think it will. -It will. 739 00:39:01,839 --> 00:39:04,300 It was already too loose when I sliced it into pieces. 740 00:39:07,928 --> 00:39:10,514 I know I shouldn't have, but I got annoyed. 741 00:39:10,598 --> 00:39:12,850 We had to move forward, but we just couldn't. 742 00:39:13,351 --> 00:39:15,436 I don't think our teamwork was too great. 743 00:39:15,519 --> 00:39:19,315 It's hard to unite everyone's opinions, but we had to trust each other entirely 744 00:39:20,024 --> 00:39:23,277 and rely on each other to bring out good results. 745 00:39:25,154 --> 00:39:26,781 It's really not easy at all. 746 00:39:26,864 --> 00:39:28,824 It'd be tastier if it was cooked more. 747 00:39:28,908 --> 00:39:30,743 Let's torch it then. 748 00:39:30,826 --> 00:39:32,745 -How about torching to cook it through? -Torch it. 749 00:39:32,828 --> 00:39:34,705 -Where's the torch? -It should be around here. 750 00:39:34,789 --> 00:39:37,166 They should really start plating now. 751 00:39:42,254 --> 00:39:43,130 Here? 752 00:39:44,632 --> 00:39:45,466 Okay. 753 00:39:47,426 --> 00:39:49,345 They're getting ready to plate. 754 00:39:49,970 --> 00:39:51,263 -This is better, right? -Yes. 755 00:39:51,347 --> 00:39:53,349 -Let's use this to pour. -Okay. 756 00:39:59,939 --> 00:40:00,773 Three. 757 00:40:01,273 --> 00:40:03,609 -Wider side up. -Wider side up, in the center? 758 00:40:03,692 --> 00:40:05,236 -Help us out with this. -Okay. 759 00:40:11,742 --> 00:40:12,993 Four pieces. 760 00:40:13,828 --> 00:40:15,871 I'll explain that they have to eat this together. 761 00:40:16,622 --> 00:40:18,207 I want to taste that seaweed soup. 762 00:40:24,839 --> 00:40:27,508 Oh dear, they're still cooking. 763 00:40:36,058 --> 00:40:37,143 The master of risotto. 764 00:40:37,226 --> 00:40:39,687 Didn't he make risotto in the last battle too? 765 00:40:42,481 --> 00:40:46,402 I've made portions like this in the past when I worked in Naples. 766 00:40:46,485 --> 00:40:49,572 I was very confident about making risotto, 767 00:40:49,655 --> 00:40:55,578 and I knew the texture would be perfect by the time the judges tasted it. 768 00:41:01,459 --> 00:41:04,086 Napoli Matfia's got the hardest task. 769 00:41:06,213 --> 00:41:07,298 Goddamn, that's heavy. 770 00:41:07,381 --> 00:41:08,757 I'm so drained. 771 00:41:09,550 --> 00:41:11,886 We were cooking for three hours at that point. 772 00:41:11,969 --> 00:41:13,471 During the mantecare phase 773 00:41:13,554 --> 00:41:17,057 when you bring out the creaminess in the risotto through emulsification, 774 00:41:17,141 --> 00:41:20,728 I had to stir 10 kg thoroughly, but it was tough because I was drained. 775 00:41:20,811 --> 00:41:22,313 I had it pull out all the stops. 776 00:41:25,691 --> 00:41:26,692 The risotto's done. 777 00:41:28,444 --> 00:41:29,945 Someone has to spread it out. 778 00:41:30,571 --> 00:41:33,407 One should put it on the plate, and one should spread. 779 00:41:33,491 --> 00:41:35,826 -Make sure to match the portions. -Looking good. 780 00:41:36,410 --> 00:41:37,995 We have time. Don't rush. 781 00:41:39,413 --> 00:41:41,081 Good, it's looking neat. 782 00:41:47,129 --> 00:41:48,923 Are we torching it at the end? 783 00:41:49,006 --> 00:41:50,508 -Just on the fish. -Okay. 784 00:41:52,218 --> 00:41:54,470 He's torching it. It's a fire show. 785 00:41:57,306 --> 00:41:58,516 Okay, let's go. 786 00:41:59,099 --> 00:42:01,143 We have to consider the time to move these. 787 00:42:01,227 --> 00:42:02,228 Okay. 788 00:42:02,811 --> 00:42:04,230 Do I put the octopus like this? 789 00:42:04,313 --> 00:42:05,231 Yes, evenly. 790 00:42:06,190 --> 00:42:08,192 Their plating is on another level. 791 00:42:09,360 --> 00:42:12,029 -Let's shred them into smaller pieces. -Okay. 792 00:42:12,112 --> 00:42:14,657 Should we sprinkle some smoked bell peppers or something? 793 00:42:14,740 --> 00:42:16,700 -No, we keep it simple. -All right. 794 00:42:16,784 --> 00:42:18,661 -How about a bit more dill? -Just a bit. 795 00:42:19,203 --> 00:42:22,039 Team Black Spoon's plating is very flashy. 796 00:42:22,122 --> 00:42:24,291 We have 25 minutes left. 797 00:42:25,793 --> 00:42:27,419 Could you take them over? 798 00:42:27,503 --> 00:42:29,296 -Sauce please, Chef Lee. -Okay. 799 00:42:32,466 --> 00:42:34,760 -Put it on top. -The sauce. 800 00:42:35,761 --> 00:42:37,179 We have more than enough time. 801 00:42:40,266 --> 00:42:41,267 That looks neat. 802 00:42:42,935 --> 00:42:45,020 I don't know if they'll finish in time. 803 00:42:45,813 --> 00:42:47,356 We need to push back a row. 804 00:42:47,439 --> 00:42:49,483 -Let's push it back after this. -Hang on. Let's finish this first. 805 00:42:49,567 --> 00:42:50,985 -Finish these here first. -Okay. 806 00:42:51,068 --> 00:42:53,028 -Do we come back to these ones? -Wipe the plates. 807 00:42:53,112 --> 00:42:55,072 We have to hurry up. Is this all? 808 00:42:55,573 --> 00:42:57,074 Less splatters, please. 809 00:42:57,157 --> 00:42:59,201 It'll just take longer to wipe. 810 00:42:59,868 --> 00:43:01,203 We have to hurry up. 811 00:43:01,287 --> 00:43:03,289 We've only plated one round of risotto. 812 00:43:04,832 --> 00:43:06,750 -Should we move these? -Yes. 813 00:43:06,834 --> 00:43:08,711 -Could you help me move them? -Yes. 814 00:43:14,091 --> 00:43:15,801 Goodness, they're getting theirs out. 815 00:43:16,635 --> 00:43:23,475 NUMBER OF PLATES COMPLETED 816 00:43:23,976 --> 00:43:25,227 When will they finish all that? 817 00:43:25,853 --> 00:43:26,729 They're in trouble. 818 00:43:27,938 --> 00:43:30,357 You have ten minutes left. 819 00:43:30,441 --> 00:43:32,693 -Plate the risotto, please. -Are these good to go? 820 00:43:32,776 --> 00:43:34,903 I have to top it with dill. You plate the risotto. 821 00:43:34,987 --> 00:43:36,405 Here's the last round of risotto. 822 00:43:37,156 --> 00:43:40,326 They're racing against the clock. 823 00:43:40,826 --> 00:43:42,286 There's not a lot of time. 824 00:43:47,625 --> 00:43:49,752 -Is that all the sauce? -I think so. 825 00:43:49,835 --> 00:43:51,295 TEAM CHOI HYUN-SEOK: PLATING FINISHED 826 00:43:51,378 --> 00:43:52,504 Is there any more basil? 827 00:43:52,588 --> 00:43:53,547 The other team's finished. 828 00:43:53,631 --> 00:43:55,299 There's unchopped basil. 829 00:43:55,382 --> 00:43:56,342 Bell peppers. 830 00:43:56,925 --> 00:43:58,469 Five minutes left. 831 00:43:59,511 --> 00:44:01,013 How are they going to manage? 832 00:44:01,597 --> 00:44:03,307 Do they have the right number? 833 00:44:07,728 --> 00:44:10,689 -I need to do that first. -We have to go now. 834 00:44:10,773 --> 00:44:12,858 You have one minute left. 835 00:44:14,068 --> 00:44:15,069 They're bringing them. 836 00:44:15,152 --> 00:44:17,446 Come on, move now. Goodness. 837 00:44:18,530 --> 00:44:21,950 -Hurry up. -Plate them quickly, right now. 838 00:44:22,034 --> 00:44:23,202 Five, 839 00:44:23,285 --> 00:44:24,411 four, 840 00:44:24,495 --> 00:44:25,913 three, 841 00:44:25,996 --> 00:44:26,830 two, 842 00:44:26,914 --> 00:44:28,457 -Good work, everyone! -one. 843 00:44:30,417 --> 00:44:32,795 The Room of Seafood battle is over. 844 00:44:33,337 --> 00:44:35,589 -Well done. -Great job. 845 00:44:35,673 --> 00:44:37,466 -Great work. -All right. 846 00:44:38,133 --> 00:44:39,718 We're screwed. 847 00:44:41,637 --> 00:44:43,931 -It is what it is. -We did well. 848 00:44:44,014 --> 00:44:45,891 -Well done. -Good work. 849 00:44:45,974 --> 00:44:47,351 -Let's go home. -You did great. 850 00:44:48,686 --> 00:44:51,772 Both teams have completed 100 plates. 851 00:44:53,148 --> 00:44:57,820 We used up all 200 minutes, but we made it in the end. 852 00:44:59,405 --> 00:45:00,864 They were good. 853 00:45:01,740 --> 00:45:05,869 I heard they made it with Korean rice, but the grains were so big and plump. 854 00:45:05,953 --> 00:45:08,372 They had cooked it so well, perfect for risotto. 855 00:45:08,455 --> 00:45:11,125 They proved that they're a talented bunch too. 856 00:45:13,961 --> 00:45:15,129 Their dish was confusing. 857 00:45:15,212 --> 00:45:17,714 I couldn't tell what kind of dish it was. 858 00:45:18,215 --> 00:45:21,176 I thought maybe they'd taken an approach that was too complicated. 859 00:45:35,524 --> 00:45:37,025 The members of my team 860 00:45:38,402 --> 00:45:39,987 are much like me. 861 00:45:40,070 --> 00:45:44,158 I'm 28 or 29 years into my culinary career this year, 862 00:45:45,367 --> 00:45:47,244 but it felt like my first day today. 863 00:45:47,327 --> 00:45:49,621 It was so nerve-racking. 864 00:45:49,705 --> 00:45:54,710 So we made halibut seaweed soup as if to congratulate our birthday today. 865 00:45:54,793 --> 00:45:57,129 I say "seaweed soup," 866 00:45:57,212 --> 00:46:00,966 but please think of it as the fish course in Western cuisine. 867 00:46:01,049 --> 00:46:03,385 We have braised scallops and radishes on top, 868 00:46:03,927 --> 00:46:06,972 and underneath is something in between sauce and soup. 869 00:46:07,055 --> 00:46:09,099 So please mix the olive flounder with it 870 00:46:09,183 --> 00:46:12,352 and eat everything you see there together. 871 00:46:13,061 --> 00:46:17,024 The dish we made for the 100 judges today 872 00:46:17,107 --> 00:46:19,443 is a tomato-based risotto, a classic in Italian cuisine. 873 00:46:20,402 --> 00:46:24,198 But by marinating the octopus and sea bream in yu xiang eggplant sauce, 874 00:46:24,281 --> 00:46:26,783 we tweaked it into a Chinese-style tomato-based risotto. 875 00:46:27,951 --> 00:46:32,206 It's time to begin tasting. 876 00:46:48,180 --> 00:46:50,933 -Most of them are eating ours first. -They went for the soup first. 877 00:46:51,016 --> 00:46:53,852 Almost all of them are starting with ours. 878 00:47:25,592 --> 00:47:27,636 You know the sound when they're tasting, 879 00:47:28,178 --> 00:47:31,098 the cling-clanging of the glass and utensils? 880 00:47:31,181 --> 00:47:33,016 It sounded absolutely merciless. 881 00:47:37,145 --> 00:47:41,275 The White Spoon team had lost the first round, 882 00:47:41,358 --> 00:47:45,279 so it'd be mortifying to lose to the Black Spoons again. 883 00:47:45,362 --> 00:47:47,990 There was a lot of pressure. 884 00:47:59,251 --> 00:48:01,545 This is too fancy to be seaweed soup. 885 00:48:07,342 --> 00:48:09,553 Chef Paik is digging into his plate. 886 00:48:11,805 --> 00:48:15,559 I think we made the dish that better suits the theme. 887 00:48:15,642 --> 00:48:16,810 We did it justice. 888 00:48:31,074 --> 00:48:32,117 Good job. 889 00:48:35,078 --> 00:48:37,080 I can taste all the ingredients in the risotto. 890 00:48:40,626 --> 00:48:42,836 Our flavors are as strong as theirs. 891 00:48:44,004 --> 00:48:45,422 Our flavors won't lose. 892 00:48:46,089 --> 00:48:47,758 I have to say… 893 00:48:49,343 --> 00:48:51,803 I'm worried about the risotto's texture. 894 00:48:52,304 --> 00:48:53,972 -Do you see what I mean? -That people won't like it? 895 00:48:54,056 --> 00:48:55,641 Yes, that's the issue. 896 00:48:55,724 --> 00:48:57,851 Everything else is fine. 897 00:48:57,934 --> 00:49:00,812 -Young people would know nowadays. -They would, right? 898 00:49:01,897 --> 00:49:04,566 I've been observing the other judges for a while. 899 00:49:05,609 --> 00:49:08,111 I always stand up like this at a restaurant 900 00:49:08,195 --> 00:49:10,781 and pretend I'm stretching to watch other people eating. 901 00:49:11,281 --> 00:49:12,908 Just to take a quick look around. 902 00:49:15,702 --> 00:49:17,287 -Can you tell by that? -Yes. 903 00:49:18,664 --> 00:49:20,540 I think I made the right prediction. 904 00:49:22,334 --> 00:49:25,837 It's going to be tough if that happens. 905 00:49:26,922 --> 00:49:29,174 The tasting is complete. 906 00:49:30,634 --> 00:49:34,012 Now, it's time to begin voting 907 00:49:34,096 --> 00:49:37,849 for the Room of Seafood round of this Team Battle. 908 00:49:58,245 --> 00:50:00,163 The voting is complete. 909 00:50:00,664 --> 00:50:03,792 The best seafood risotto I've ever had 910 00:50:04,501 --> 00:50:06,962 was in Naples two years ago. 911 00:50:07,921 --> 00:50:09,089 But this was better. 912 00:50:10,590 --> 00:50:12,968 What's most impressive 913 00:50:13,051 --> 00:50:16,763 was that you put so much effort into cooking the risotto. 914 00:50:16,847 --> 00:50:19,224 Watching you, I thought, "Why is he being excessive?" 915 00:50:19,850 --> 00:50:24,312 But this texture goes to show that it was worth it. 916 00:50:25,063 --> 00:50:26,815 It's exactly like what I had in Italy. 917 00:50:26,898 --> 00:50:29,609 But I noticed the rice is local rice from Gyeonggi-do, no? 918 00:50:29,693 --> 00:50:31,862 How did you pull it off with that? 919 00:50:31,945 --> 00:50:34,781 I loved the aroma of the ingredients 920 00:50:35,490 --> 00:50:39,494 as well as the texture, the use, and everything else. 921 00:50:39,578 --> 00:50:42,664 The rice was perfectly cooked as well. 922 00:50:43,540 --> 00:50:44,833 As for the halibut seaweed soup, 923 00:50:45,834 --> 00:50:47,461 the name was so peculiar 924 00:50:47,544 --> 00:50:51,757 that it made me question what kind of seaweed soup it was. 925 00:50:52,382 --> 00:50:56,428 And when I saw it, I instantly knew it was the work of the White Spoons. 926 00:50:56,511 --> 00:50:58,388 I knew Chef Choi 927 00:50:58,472 --> 00:51:02,726 would bring out great flavors just like I imagined. 928 00:51:03,310 --> 00:51:07,022 When I eat delicious soup, I start to crave rice. 929 00:51:07,647 --> 00:51:10,901 I wanted rice and also bread, but there wasn't any. 930 00:51:11,693 --> 00:51:15,155 It's an inventive way of reinterpreting the traditional seaweed soup. 931 00:51:16,239 --> 00:51:20,410 If we could make more Korean cuisine dishes like this, 932 00:51:20,494 --> 00:51:22,871 I'm sure anyone in the world 933 00:51:22,954 --> 00:51:26,917 would want to try them without hesitation. 934 00:51:27,751 --> 00:51:30,045 It's time to reveal the results 935 00:51:30,754 --> 00:51:34,800 for the Room of Seafood round of this Team Battle. 936 00:51:36,218 --> 00:51:37,969 I'm confident with our flavors. 937 00:51:38,053 --> 00:51:41,556 The only thing I can do now is pray that we win. 938 00:51:43,767 --> 00:51:46,603 Ours has stronger flavors that are more appealing to people. 939 00:51:48,396 --> 00:51:53,985 First, we will reveal the results of the two judges' votes. 940 00:51:54,945 --> 00:51:57,614 Please reveal the teams… 941 00:52:00,534 --> 00:52:01,660 each judge selected. 942 00:52:02,160 --> 00:52:03,119 What do you think? 943 00:52:04,162 --> 00:52:05,413 I don't know. 944 00:52:05,497 --> 00:52:06,957 I think they'll vote for the White Spoons. 945 00:52:10,585 --> 00:52:13,922 BOTH JUDGES VOTED FOR BLACK SPOON'S TEAM CHEF SPARK 946 00:52:14,005 --> 00:52:15,924 -That's all I need. -Both judges 947 00:52:16,007 --> 00:52:18,718 have voted for the Black Spoon team. 948 00:52:22,180 --> 00:52:23,181 This is tough. 949 00:52:23,265 --> 00:52:26,726 -It must be delicious. -I think we may be able to win. 950 00:52:27,352 --> 00:52:28,311 Let there be a twist. 951 00:52:31,731 --> 00:52:33,191 I wasn't sure what to expect. 952 00:52:37,946 --> 00:52:40,615 Perhaps my dish wasn't speaking to people? 953 00:52:42,075 --> 00:52:43,994 There's nothing I could do 954 00:52:44,494 --> 00:52:46,955 but hope the other judges liked my dish more. 955 00:52:49,666 --> 00:52:51,918 Now, 956 00:52:52,502 --> 00:52:55,797 please reveal the votes of all 100 judges. 957 00:52:59,509 --> 00:53:01,595 Will there be another upset? 958 00:53:01,678 --> 00:53:02,804 Do we have a chance? 959 00:53:03,305 --> 00:53:06,808 I was confident in the flavors. 960 00:53:11,021 --> 00:53:13,273 There are more White Spoon votes. Or maybe not. 961 00:53:13,815 --> 00:53:15,066 It's us, the Black Spoons. 962 00:53:15,150 --> 00:53:16,610 -We won. -We won. 963 00:53:17,402 --> 00:53:21,531 Currently, Black Spoon's Team Chef Spark has 46 votes, 964 00:53:21,615 --> 00:53:24,534 and White Spoon's Team Choi Hyun-seok has 46 votes. 965 00:53:24,618 --> 00:53:25,869 Wow. 966 00:53:28,163 --> 00:53:30,582 ONLY 8 VOTES REMAINING 967 00:53:30,665 --> 00:53:31,750 Then, 968 00:53:32,459 --> 00:53:36,546 which team will be the surviving team of the Room of Seafood round? 969 00:53:43,219 --> 00:53:44,054 White Spoons? 970 00:53:45,347 --> 00:53:48,183 White Spoon's Team Choi Hyun-seok, 54 votes. 971 00:53:48,266 --> 00:53:50,560 Black Spoon's Team Chef Spark, 46 votes. 972 00:53:51,519 --> 00:53:54,230 Everyone in Team Choi Hyun-seok has survived! 973 00:53:57,484 --> 00:54:00,028 We did well. 974 00:54:01,321 --> 00:54:03,323 -Great job. -Well done. 975 00:54:04,115 --> 00:54:05,700 -We saw it coming. -Good work. 976 00:54:05,784 --> 00:54:07,619 The two judges voted for us though. 977 00:54:07,702 --> 00:54:09,120 -Yes. -That's enough. 978 00:54:09,829 --> 00:54:11,289 -Well done. -Great job. 979 00:54:11,831 --> 00:54:13,124 -Great job. -Good work. 980 00:54:16,252 --> 00:54:19,381 -Great work. -It was like constantly moving 981 00:54:20,173 --> 00:54:21,675 between heaven and hell. 982 00:54:22,384 --> 00:54:26,137 They're not chefs who follow others' orders. 983 00:54:26,221 --> 00:54:29,474 They're the ones who usually lead their teams. 984 00:54:29,557 --> 00:54:32,560 Yet they took on their roles today, 985 00:54:33,478 --> 00:54:35,271 and I think that's why we won. 986 00:54:37,899 --> 00:54:39,901 Our dish should've been more simple. 987 00:54:39,985 --> 00:54:42,112 I think the flavors were a bit complicated. 988 00:54:43,780 --> 00:54:48,994 When I tasted it, I thought it could be at a disadvantage 989 00:54:49,077 --> 00:54:50,912 because of what we call "al dente." 990 00:54:51,538 --> 00:54:55,250 For ordinary people's taste, 991 00:54:55,333 --> 00:54:59,254 it could feel like it's not cooked enough. 992 00:55:07,762 --> 00:55:09,389 The rice is a bit hard. 993 00:55:10,890 --> 00:55:14,310 Personally, I thought it was cooked perfectly, 994 00:55:14,394 --> 00:55:16,855 but people have different preferences. 995 00:55:17,480 --> 00:55:20,191 When I heard Chef Choi explaining his dish, 996 00:55:20,275 --> 00:55:24,779 I knew it would be more appealing to the Korean taste. 997 00:55:26,656 --> 00:55:27,824 Of course I was disappointed. 998 00:55:29,993 --> 00:55:30,827 ROOM OF SEAFOOD 999 00:55:30,910 --> 00:55:34,998 TEAM CHOI HYUN-SEOK ALL MEMBERS SURVIVE 1000 00:55:35,081 --> 00:55:39,127 LOSING TEAM FROM THE ROOM OF SEAFOOD 1001 00:55:39,878 --> 00:55:42,380 LOSING TEAM FROM THE ROOM OF MEAT 1002 00:55:42,464 --> 00:55:45,467 Team battles are usually very challenging. 1003 00:55:47,302 --> 00:55:52,182 I haven't even shown one millionth of what I have yet. 1004 00:55:52,265 --> 00:55:55,685 It was a shame. I still have a lot more I want to cook. 1005 00:55:56,269 --> 00:55:57,645 I'd win individual battles. 1006 00:56:08,531 --> 00:56:10,408 What's this now? 1007 00:56:11,076 --> 00:56:12,660 Oh, shit. 1008 00:56:13,661 --> 00:56:15,747 Just look at how spooky it is. 1009 00:56:17,373 --> 00:56:18,541 Scary. 1010 00:56:19,334 --> 00:56:20,460 This is crazy. 1011 00:56:25,006 --> 00:56:26,174 What's this now? 1012 00:56:29,260 --> 00:56:30,345 This looks terrifying. 1013 00:56:36,893 --> 00:56:38,311 Is this my station? 1014 00:56:41,815 --> 00:56:42,899 Contestants, 1015 00:56:43,483 --> 00:56:45,735 we've prepared a stage 1016 00:56:46,319 --> 00:56:49,739 for you to show off your individual talents. 1017 00:56:50,573 --> 00:56:52,450 Welcome to the consolation match. 1018 00:56:53,201 --> 00:56:56,621 CONSOLATION MATCH 1019 00:56:56,704 --> 00:56:59,624 I had given up thinking that it was all over. 1020 00:56:59,707 --> 00:57:05,421 But that one spark of hope got me all fired up again. 1021 00:57:06,714 --> 00:57:09,050 I'm just not made for team challenges. 1022 00:57:09,134 --> 00:57:10,635 Individual challenges, I can do. 1023 00:57:10,718 --> 00:57:13,638 Let me just try my best for one last time. 1024 00:57:14,305 --> 00:57:17,892 In front of you is a room of ingredients. 1025 00:57:23,022 --> 00:57:25,483 Why is this one bigger? 1026 00:57:25,567 --> 00:57:26,401 What is it? 1027 00:57:28,027 --> 00:57:28,903 What's that? 1028 00:57:34,742 --> 00:57:35,702 This is insane. 1029 00:57:36,911 --> 00:57:39,330 My goodness, this is just insane. 1030 00:57:43,460 --> 00:57:44,419 Is that a convenience store? 1031 00:57:45,712 --> 00:57:46,546 What is it? 1032 00:57:47,589 --> 00:57:48,631 I have to run. 1033 00:57:49,507 --> 00:57:50,592 Not this. 1034 00:57:52,135 --> 00:57:53,678 I have to give it my all. 1035 00:57:54,220 --> 00:57:56,306 No one can beat me in this match. 1036 00:57:56,806 --> 00:57:58,641 It's time to reveal the survivors. 1037 00:58:00,894 --> 00:58:04,898 The Top Eight Cook-off is the Restaurant Mission. 1038 00:58:05,565 --> 00:58:07,317 -Today's guests -Hello. 1039 00:58:07,400 --> 00:58:10,195 -are 20 Mukbang creators. -Oh my god. 1040 00:58:10,278 --> 00:58:11,571 It's just like a restaurant. 1041 00:58:11,654 --> 00:58:12,572 -I'm so excited. -Right? 1042 00:58:13,698 --> 00:58:15,492 -Mala jjamppong. -All right. 1043 00:58:15,575 --> 00:58:16,659 Two coming. 1044 00:58:16,743 --> 00:58:18,703 -Incredible. -It's so good. 1045 00:58:18,786 --> 00:58:20,163 Is this done? Then take it out. 1046 00:58:20,246 --> 00:58:21,164 I'm screwed. 1047 00:58:21,247 --> 00:58:22,248 Oh, shit. 1048 01:00:21,159 --> 01:00:26,164 Subtitle translation by: Yenny Kang