1 00:00:06,756 --> 00:00:09,384 The team in the first place is… 2 00:00:11,177 --> 00:00:12,137 TRIPLE CHINESE RESTAURANT 3 00:00:12,220 --> 00:00:14,556 I think we might have a chance. 4 00:00:14,639 --> 00:00:15,640 THE GAZILLIONAIRE'S EXORBITANT DINER 5 00:00:16,224 --> 00:00:17,851 I wasn't nervous at all. 6 00:00:17,934 --> 00:00:18,935 MISTER JANG'S RESTAURANT 7 00:00:19,019 --> 00:00:20,478 Yes, we're going to win. 8 00:00:22,564 --> 00:00:23,773 The first-place team is 9 00:00:24,524 --> 00:00:25,734 Team… 10 00:00:26,735 --> 00:00:27,777 Choi Hyun-seok. 11 00:00:27,861 --> 00:00:30,864 Everyone in Team Choi Hyun-seok has survived. 12 00:00:31,614 --> 00:00:32,699 Great job. 13 00:00:32,782 --> 00:00:34,576 1ST PLACE: TEAM CHOI HYUN-SEOK TOTAL SALES: 4,774,000 WON 14 00:00:34,659 --> 00:00:36,244 Well done, everyone. 15 00:00:36,828 --> 00:00:39,706 -We all did great. -Great job. 16 00:00:42,125 --> 00:00:46,046 2ND PLACE: TEAM TRIPLE STAR TOTAL SALES: 2,220,000 WON 17 00:00:46,629 --> 00:00:51,718 3RD PLACE: TEAM EDWARD LEE TOTAL SALES: 1,498,100 WON 18 00:00:51,801 --> 00:00:56,347 In the beginning, it looked like Chef Choi 19 00:00:57,015 --> 00:01:01,019 took on the full responsibility for leading the menu choices and briefing, 20 00:01:01,102 --> 00:01:04,606 but your teamwork was better than any other team, 21 00:01:04,689 --> 00:01:08,443 and we could see each and everyone's styles distinctly. 22 00:01:08,526 --> 00:01:11,613 Your concept was great, and you set the price well. 23 00:01:11,696 --> 00:01:14,949 You stayed steady from start to finish. 24 00:01:15,450 --> 00:01:19,454 You were brilliant in this Restaurant Mission. 25 00:01:19,537 --> 00:01:20,789 Congratulations. 26 00:01:20,872 --> 00:01:21,873 Congratulations. 27 00:01:22,832 --> 00:01:23,958 -Thank you. -Thank you. 28 00:01:34,385 --> 00:01:39,182 It did hurt my pride, but it meant that their plan had succeeded. 29 00:01:39,265 --> 00:01:41,810 What's important in carrying out a strategy 30 00:01:41,893 --> 00:01:44,979 is the team's ability to actually execute it. 31 00:01:45,063 --> 00:01:48,274 I only steered us in the right direction. 32 00:01:48,358 --> 00:01:52,195 The ones who actually made it work were my teammates. 33 00:01:53,488 --> 00:01:55,532 I knew we were going to win. 34 00:01:55,615 --> 00:01:59,577 TEAM CHOI HYUN-SEOK: EVERYONE SURVIVES 35 00:01:59,661 --> 00:02:01,287 We did really well. 36 00:02:01,371 --> 00:02:04,374 We made our customers happy. 37 00:02:05,500 --> 00:02:08,253 Now, there are only four seats left 38 00:02:08,878 --> 00:02:13,633 at the survivors' table for this Top Eight Cook-off. 39 00:02:14,217 --> 00:02:16,052 4 SURVIVORS SELECTED BASED ON MANAGEMENT, COOKING SKILLS, AND CONTRIBUTION 40 00:02:16,136 --> 00:02:20,974 We will now announce the survivors from the second and third-place teams. 41 00:02:23,143 --> 00:02:25,728 Of the second and third-place restaurants, 42 00:02:26,563 --> 00:02:30,650 the first chef to survive is… 43 00:02:31,234 --> 00:02:32,986 I know we couldn't all advance, 44 00:02:33,069 --> 00:02:37,615 but there was a chance as many as three of us could. 45 00:02:37,699 --> 00:02:42,328 What's done is done. We did our best, and I'm very proud of our team. 46 00:02:42,912 --> 00:02:45,331 The first chef to survive is… 47 00:02:48,877 --> 00:02:50,378 …Chef Jung Ji-sun. 48 00:02:55,592 --> 00:03:00,054 We had already decided on giving a place to the chef 49 00:03:00,138 --> 00:03:02,265 who was in charge of the best-selling dish, 50 00:03:02,348 --> 00:03:03,933 and hers was the one. 51 00:03:04,017 --> 00:03:06,728 BEST-SELLING DISH: 39 ORDERS OF "MALA CREAM SHRIMP DIM SUM" 52 00:03:06,811 --> 00:03:10,398 Observing the customers' reactions is the most important in a business, 53 00:03:10,481 --> 00:03:12,984 such as checking if there are any leftovers 54 00:03:13,067 --> 00:03:16,446 from dishes that I or someone else cooked. 55 00:03:16,946 --> 00:03:18,907 And she was the first one to do that. 56 00:03:19,490 --> 00:03:20,950 So I knew she had to advance. 57 00:03:21,534 --> 00:03:23,620 I choked up thinking about what we went through together. 58 00:03:23,703 --> 00:03:25,079 I also felt bad. 59 00:03:25,955 --> 00:03:27,498 -Well done. -Thanks. 60 00:03:30,752 --> 00:03:32,378 Another survivor 61 00:03:32,962 --> 00:03:35,298 to take one of the three seats remaining is… 62 00:03:42,222 --> 00:03:43,348 Triple Star. 63 00:03:44,682 --> 00:03:45,683 Congratulations. 64 00:03:51,564 --> 00:03:54,275 We were impressed by the quiet 65 00:03:54,359 --> 00:03:57,695 but strong leadership you showed us while you prepped all night. 66 00:03:57,779 --> 00:04:02,200 We gave you high marks because we think it's important for a leader 67 00:04:03,534 --> 00:04:04,994 to take responsibility. 68 00:04:05,745 --> 00:04:11,542 I felt heavy-hearted thinking I couldn't lead my team to victory. 69 00:04:12,293 --> 00:04:14,295 The survivor 70 00:04:14,963 --> 00:04:17,423 who will take one of the two seats remaining 71 00:04:18,675 --> 00:04:20,718 is someone who showed us they could do 72 00:04:20,802 --> 00:04:23,263 exactly what they needed to do 73 00:04:23,763 --> 00:04:26,975 for their restaurant to run smoothly. 74 00:04:27,558 --> 00:04:29,102 The third survivor is… 75 00:04:31,312 --> 00:04:32,563 Napoli Matfia. 76 00:04:35,775 --> 00:04:36,609 Congratulations. 77 00:04:39,821 --> 00:04:44,909 I was actually the youngest on my team, 78 00:04:45,618 --> 00:04:46,703 so I… 79 00:04:56,004 --> 00:04:58,548 It's all right. Don't cry. 80 00:04:58,631 --> 00:04:59,799 You did well. 81 00:05:09,058 --> 00:05:11,144 Can I just say one thing on his behalf? 82 00:05:13,271 --> 00:05:16,065 You know, this challenge was very difficult for me. 83 00:05:18,318 --> 00:05:22,447 I'm not from here, I don't know what the markets are. 84 00:05:22,530 --> 00:05:25,116 I don't know how to translate, I don't know the pricing. 85 00:05:25,199 --> 00:05:26,492 I leaned on him a lot, 86 00:05:27,327 --> 00:05:30,413 and he was a great partner to have in this challenge. 87 00:05:32,040 --> 00:05:34,834 When I thought about the other three, 88 00:05:34,917 --> 00:05:39,130 especially the two chefs next to me who were my mother's age, 89 00:05:39,213 --> 00:05:42,633 I couldn't stop tearing up. 90 00:05:43,134 --> 00:05:45,470 It was an honor to work with you. 91 00:05:45,553 --> 00:05:47,472 -Well done. -Congratulations. 92 00:05:48,139 --> 00:05:50,391 -Great job. Congratulations. -Congratulations. 93 00:05:52,852 --> 00:05:55,313 Chef Napoli Matfia did so well. 94 00:05:55,396 --> 00:05:59,400 I was really happy for him for advancing to the next round. 95 00:06:00,276 --> 00:06:01,611 The last survivor 96 00:06:02,612 --> 00:06:04,238 to take the final seat is… 97 00:06:10,244 --> 00:06:11,579 Chef Edward Lee. 98 00:06:16,751 --> 00:06:17,752 Congratulations. 99 00:06:18,544 --> 00:06:21,756 We gave you very high marks for embodying 100 00:06:21,839 --> 00:06:25,468 the approach of an ideal chef who communicates with customers 101 00:06:25,551 --> 00:06:30,348 and even changes their dishes to adapt to what the customers want. 102 00:06:31,099 --> 00:06:35,186 It was a very special experience for me to be able to cook 103 00:06:35,269 --> 00:06:39,273 with older people and younger people and have that experience 104 00:06:39,357 --> 00:06:41,109 with different generations. 105 00:06:41,192 --> 00:06:42,276 Thank you, Chef. 106 00:06:42,985 --> 00:06:44,862 -I learned a lot. -You must be exhausted. 107 00:06:44,946 --> 00:06:46,906 LEE YEONG-SUK, MASTER OF SCHOOL MEALS ELIMINATED 108 00:06:46,989 --> 00:06:49,117 -I need to go cook now. -Right. 109 00:06:49,200 --> 00:06:50,952 For the children. 110 00:06:51,035 --> 00:06:52,370 You both did very well. 111 00:06:53,788 --> 00:06:55,039 I don't have regrets. 112 00:06:55,123 --> 00:07:00,086 I came here and came this far and even learned a lot. 113 00:07:00,169 --> 00:07:01,712 It was an honor. 114 00:07:01,796 --> 00:07:03,965 I know I'm a successful woman now. 115 00:07:05,216 --> 00:07:06,092 Well done. 116 00:07:06,634 --> 00:07:08,136 -I learned a lot. -You did well. 117 00:07:08,219 --> 00:07:11,055 NAM JEONG-SEOK, SIDE DISH CHEF ELIMINATED 118 00:07:11,931 --> 00:07:15,685 I did my best, so I feel good. 119 00:07:16,185 --> 00:07:19,730 I've made some great people here, so I'm thankful for that. 120 00:07:20,231 --> 00:07:25,695 And now, we have the Top Eight who will advance to the semifinals. 121 00:07:26,195 --> 00:07:27,989 CULINARY CLASS WARS 122 00:07:28,072 --> 00:07:29,740 CULINARY CLASS WARS TOP 8 123 00:07:29,824 --> 00:07:32,285 CHOI HYUN-SEOK, JANG HO-JOON, JUNG JI-SUN, EDWARD LEE 124 00:07:32,368 --> 00:07:35,121 TRIPLE STAR, COOKING MANIAC, AUNTIE OMAKASE #1, NAPOLI MATFIA 125 00:07:37,331 --> 00:07:41,669 These 8 chefs were selected from a pool of 100. 126 00:07:43,838 --> 00:07:46,674 Honestly, there's no one among the eight of us 127 00:07:46,757 --> 00:07:49,969 who doesn't deserve to be here. 128 00:07:52,555 --> 00:07:54,056 Now, it's time 129 00:07:55,057 --> 00:07:59,270 to introduce the chefs who made it into the Top Eight. 130 00:08:00,730 --> 00:08:02,857 Korea's favorite celebrity chef, 131 00:08:03,566 --> 00:08:05,735 the kind but charismatic leader, 132 00:08:06,736 --> 00:08:09,280 White Spoon Chef Choi Hyun-seok. 133 00:08:14,744 --> 00:08:17,788 His level of experience speaks for itself. 134 00:08:18,789 --> 00:08:23,836 The fact that he was our team leader was a big factor in our victory. 135 00:08:23,920 --> 00:08:25,421 I think I'm going to win. 136 00:08:28,007 --> 00:08:30,384 The second Top Eight survivor is… 137 00:08:32,136 --> 00:08:34,388 Where did such a crazy guy come from? 138 00:08:35,681 --> 00:08:37,391 Is he actually a lunatic? 139 00:08:38,392 --> 00:08:40,561 Have you seen his knifework? His cooking? 140 00:08:41,479 --> 00:08:44,232 …the chef selected by contestants as most likely to win, 141 00:08:44,315 --> 00:08:46,400 Black Spoon Chef Triple Star. 142 00:08:50,154 --> 00:08:52,281 I made it this far, so I might as well win. 143 00:08:54,242 --> 00:08:59,205 Third, Korea's very first female celebrity Chinese cuisine chef, 144 00:08:59,914 --> 00:09:02,458 White Spoon Chef Jung Ji-sun. 145 00:09:03,292 --> 00:09:06,420 Chef Jung is like a cooking fighter. 146 00:09:06,504 --> 00:09:07,838 She's invincible. 147 00:09:07,922 --> 00:09:09,966 I came this far, so I have to survive until the end. 148 00:09:10,633 --> 00:09:13,177 Fourth, a man obsessed with cooking, 149 00:09:14,220 --> 00:09:16,681 Black Spoon Chef Cooking Maniac. 150 00:09:17,807 --> 00:09:22,645 I'm going to prove why my name is Maniac and how crazy I am about cooking. 151 00:09:23,145 --> 00:09:26,649 Fifth, the first Korean omakase chef, 152 00:09:27,149 --> 00:09:29,652 Black Spoon Chef Auntie Omakase #1. 153 00:09:31,404 --> 00:09:33,489 You can't beat her years of experience. 154 00:09:33,573 --> 00:09:36,492 Sixth, the Japanese cuisine legend, 155 00:09:36,576 --> 00:09:39,036 White Spoon Chef Jang Ho-joon. 156 00:09:40,037 --> 00:09:42,540 I'm so close to winning that I can taste it. 157 00:09:42,623 --> 00:09:45,543 I can win if I just beat the other seven chefs. 158 00:09:48,212 --> 00:09:49,839 Seventh, the chef-owner 159 00:09:49,922 --> 00:09:53,801 of Korea's hottest Italian restaurant at the moment, 160 00:09:53,884 --> 00:09:56,304 Black Spoon Chef Napoli Matfia. 161 00:09:58,389 --> 00:10:01,058 I'm not really particularly intimidated by anyone. 162 00:10:01,142 --> 00:10:02,518 I know I can beat them all. 163 00:10:04,729 --> 00:10:07,356 The final Top Eight survivor. 164 00:10:08,024 --> 00:10:10,735 A chef to the White House State Dinner, 165 00:10:11,319 --> 00:10:13,738 White Spoon Chef Edward Lee. 166 00:10:13,821 --> 00:10:17,283 He was the winner of Iron Chef. It's an unbelievable accomplishment. 167 00:10:17,992 --> 00:10:19,952 He'd easily advance. 168 00:10:20,536 --> 00:10:21,704 It's not enough. 169 00:10:22,330 --> 00:10:26,417 We have to keep going, keep fighting, keep cooking, 170 00:10:26,500 --> 00:10:29,420 and show the judges why I'm really here. 171 00:10:33,257 --> 00:10:37,053 From the eight survivors here right now, 172 00:10:37,637 --> 00:10:40,931 the number of survivors to advance to the final round is… 173 00:10:44,060 --> 00:10:45,061 What? 174 00:10:47,730 --> 00:10:49,148 How many? 175 00:10:50,316 --> 00:10:51,484 …only 176 00:10:51,567 --> 00:10:52,860 two. 177 00:10:58,532 --> 00:10:59,950 -Two? -Two? 178 00:11:05,289 --> 00:11:07,083 Only two survivors. 179 00:11:07,166 --> 00:11:08,459 That's fewer than I thought. 180 00:11:10,127 --> 00:11:13,255 The Top Two to compete in the final round 181 00:11:13,756 --> 00:11:16,801 will be decided through two missions. 182 00:11:17,885 --> 00:11:20,388 And in this mission, 183 00:11:20,471 --> 00:11:25,142 only one chef who comes first out of the eight 184 00:11:25,226 --> 00:11:27,978 will immediately advance to the final round. 185 00:11:29,313 --> 00:11:30,189 No way. 186 00:11:31,357 --> 00:11:33,484 The theme of this first mission 187 00:11:34,694 --> 00:11:36,946 is Cook Your Life. 188 00:11:38,572 --> 00:11:41,575 My life? 189 00:11:42,576 --> 00:11:49,375 Cook Your Life is a mission where you must portray your life in a single dish. 190 00:11:50,835 --> 00:11:54,171 I've lived such a busy life that I haven't really looked back at it. 191 00:11:54,255 --> 00:11:56,590 We are going to look at their cooking skills, 192 00:11:56,674 --> 00:12:00,928 but this is more about how their dishes connect with their lives. 193 00:12:01,011 --> 00:12:04,140 As they say, "breath of life." 194 00:12:04,724 --> 00:12:10,521 But an exaggerated story will only be a minus for me 195 00:12:10,604 --> 00:12:12,356 because I hate that the most. 196 00:12:16,777 --> 00:12:19,363 Our classes don't matter anymore now. 197 00:12:19,864 --> 00:12:22,700 I just want to beat them down with my dish as the weapon. 198 00:12:22,783 --> 00:12:25,578 Now that I've come this far, I'm thirsty for victory. 199 00:12:26,287 --> 00:12:28,664 One thing's for sure. The best talent will advance. 200 00:12:34,003 --> 00:12:35,755 Now, it's time 201 00:12:35,838 --> 00:12:40,092 to begin the Cook Your Life battle. 202 00:12:42,052 --> 00:12:43,554 -Good luck! -Cheers! 203 00:12:53,939 --> 00:12:56,734 What's your life-defining dish? 204 00:12:56,817 --> 00:12:58,235 -I have too many. -Too many? 205 00:12:58,319 --> 00:13:02,323 If I had to compete right now, I'd have a hard time choosing one. 206 00:13:03,240 --> 00:13:05,659 Perhaps a dish that was a turning point in their life. 207 00:13:05,743 --> 00:13:07,620 Or maybe a painful memory. 208 00:13:07,703 --> 00:13:10,414 -True. -Dishes could have painful memories too. 209 00:13:10,915 --> 00:13:12,458 Or their best dish 210 00:13:13,083 --> 00:13:16,045 that made them the chefs they are today. 211 00:13:16,545 --> 00:13:20,132 We're experiencing these eight chefs' lives today. 212 00:13:20,841 --> 00:13:23,469 -Like we're inside their lives. -That's right. 213 00:13:27,598 --> 00:13:30,935 What's interesting is Cooking Maniac 214 00:13:31,685 --> 00:13:33,270 and Chef Jang Ho-joon 215 00:13:33,771 --> 00:13:36,899 are both starting off with a lot of onions beside them. 216 00:13:36,982 --> 00:13:38,734 They're even facing each other too. 217 00:13:40,152 --> 00:13:44,448 Onions are the main ingredient of my dish today. 218 00:13:44,532 --> 00:13:47,535 It's a dish with unimaginable flavors, 219 00:13:47,618 --> 00:13:52,081 so I think the judges will regard it highly. 220 00:13:59,296 --> 00:14:00,798 Let's not go overboard. 221 00:14:00,881 --> 00:14:04,176 I wanted to make a dish that shows my true self 222 00:14:04,260 --> 00:14:06,971 using ingredients that are like me. 223 00:14:10,015 --> 00:14:13,561 When they announced the theme, I immediately thought of this dish. 224 00:14:13,644 --> 00:14:15,896 It's something I've been making for 20 years, 225 00:14:15,980 --> 00:14:19,066 and I actually just made it earlier today. 226 00:14:19,859 --> 00:14:21,986 I didn't have to think twice. 227 00:14:26,490 --> 00:14:28,117 I'm going to make a dish 228 00:14:28,826 --> 00:14:33,038 that portrays my time in America, which was the toughest 229 00:14:34,081 --> 00:14:37,084 but most meaningful time in my life where I had much to experience. 230 00:14:39,545 --> 00:14:42,548 He has the fewest ingredients compared to others. 231 00:14:42,631 --> 00:14:44,258 He hardly has any. 232 00:14:44,341 --> 00:14:46,635 I think he's cooking a rather simple dish. 233 00:14:48,762 --> 00:14:50,389 Those are clams and butter. 234 00:14:53,309 --> 00:14:55,519 Maybe he's making pasta with clams. 235 00:14:56,020 --> 00:14:58,814 You mean the most basic vongole? 236 00:15:00,107 --> 00:15:03,861 Isn't Napoli Matfia known for his pasta too? 237 00:15:04,361 --> 00:15:06,113 -He's kneading. -He is. 238 00:15:07,072 --> 00:15:08,365 It's not ordinary dough. 239 00:15:08,449 --> 00:15:10,451 Their dishes just might overlap. 240 00:15:10,534 --> 00:15:15,789 As a chef who runs a famous fresh pasta restaurant, 241 00:15:16,415 --> 00:15:18,417 there's a lot I want to show off. 242 00:15:26,675 --> 00:15:29,219 Chef Jung Ji-sun is surely making Chinese, 243 00:15:29,303 --> 00:15:31,305 but she's filleting the sea bream 244 00:15:31,805 --> 00:15:33,307 -like sashimi. -I see that. 245 00:15:37,645 --> 00:15:39,688 I'm the only Chinese cuisine chef who survived, 246 00:15:42,066 --> 00:15:44,360 so I wanted to show how Chinese cuisine is done. 247 00:15:45,027 --> 00:15:47,071 Is Chef Edward using a rice cooker? 248 00:15:47,154 --> 00:15:49,073 -Isn't it steaming? -Yes, it's rice. 249 00:15:49,156 --> 00:15:51,325 -I thought he'd make Western cuisine. -That's unexpected. 250 00:15:53,118 --> 00:15:58,457 Today, I'm making bibimbap, but a special bibimbap. 251 00:16:00,876 --> 00:16:01,919 That doesn't look done. 252 00:16:04,421 --> 00:16:05,464 Oh, good. 253 00:16:06,757 --> 00:16:09,426 I love watching them cook so seriously. 254 00:16:10,594 --> 00:16:12,304 That's when a chef looks the coolest. 255 00:16:13,847 --> 00:16:16,892 You have three minutes left. 256 00:16:18,060 --> 00:16:19,103 Time flies. 257 00:16:28,237 --> 00:16:31,240 You have one minute left. 258 00:16:42,876 --> 00:16:46,922 The first mission of the semifinals, the Cook Your Life battle, 259 00:16:47,548 --> 00:16:49,341 is now over. 260 00:16:54,388 --> 00:16:58,017 Your dishes will now be judged one by one. 261 00:17:11,989 --> 00:17:15,868 Chef Jung Ji-sun, please head up to the judges' table. 262 00:17:17,202 --> 00:17:19,580 With the mission to cook my life-defining dish, 263 00:17:20,164 --> 00:17:24,334 I thought about the old days and what kind of dish 264 00:17:25,961 --> 00:17:29,423 made me fall in love with Chinese cuisine. 265 00:17:43,687 --> 00:17:48,150 This dish is called songshu guiyu. 266 00:17:48,233 --> 00:17:50,069 It's deep-fried whole fish, 267 00:17:50,152 --> 00:17:53,447 and the name comes from the way it's shaped like a squirrel. 268 00:17:57,326 --> 00:17:58,911 The reason why I made this 269 00:17:58,994 --> 00:18:02,456 is because it was one of the dishes that was a turning point for me 270 00:18:02,539 --> 00:18:05,167 when I was struggling with my career path in my twenties. 271 00:18:05,250 --> 00:18:10,923 It wasn't common for a female chef to be in the kitchen, 272 00:18:11,006 --> 00:18:14,343 so I was always alone which was tough for me. 273 00:18:15,135 --> 00:18:16,678 Then I went to China, 274 00:18:16,762 --> 00:18:19,389 and the first dish I learned there was songshu guiyu. 275 00:18:20,808 --> 00:18:23,769 I was mesmerized by its delicacy and glamor. 276 00:18:25,604 --> 00:18:31,360 It was so different from the Chinese dishes I saw in Korea. 277 00:18:44,414 --> 00:18:47,876 I knew I'd be a better chef if I could cook something like this. 278 00:18:48,460 --> 00:18:51,755 So I think this dish is what kept me grounded 279 00:18:51,839 --> 00:18:54,967 as I went on with my career in Chinese cuisine. 280 00:18:55,717 --> 00:18:57,719 Then I guess that means you don't know where you'd be right now 281 00:18:57,803 --> 00:18:59,555 if it weren't for this dish. 282 00:19:00,139 --> 00:19:03,058 I don't know if I'd even be cooking right now. 283 00:19:03,809 --> 00:19:04,768 -Really? -Yes, 284 00:19:04,852 --> 00:19:08,147 because I was always the lonely female chef in the kitchen 285 00:19:08,230 --> 00:19:10,566 surrounded by a number of male chefs. 286 00:19:10,649 --> 00:19:14,194 The technique was what kept me going. 287 00:19:14,278 --> 00:19:15,946 I don't need a lot of tools. 288 00:19:16,029 --> 00:19:17,656 -Right. -Just a wok, a ladle, 289 00:19:17,739 --> 00:19:20,492 and a knife can make all the glamorous dishes. 290 00:19:20,576 --> 00:19:23,245 I took pride in that. 291 00:19:24,538 --> 00:19:25,539 I look forward to it. 292 00:19:26,498 --> 00:19:28,000 I'm going to dig in too. 293 00:19:28,083 --> 00:19:30,002 I can't wait to taste it. 294 00:19:32,588 --> 00:19:36,884 This kind of fish dish isn't easy to make. 295 00:19:58,113 --> 00:20:00,699 Sea bream can be very tough if you don't cook it properly. 296 00:20:21,470 --> 00:20:23,180 What did you put in the sauce? 297 00:20:23,680 --> 00:20:25,724 -I altered it a bit. -How? 298 00:20:25,807 --> 00:20:28,518 We normally use chili sauce, 299 00:20:28,602 --> 00:20:31,396 but I burned some chili peppers in oil, 300 00:20:32,356 --> 00:20:33,732 ground them, 301 00:20:33,815 --> 00:20:37,819 mixed doubanjiang and ketchup, and boiled them altogether. 302 00:20:39,112 --> 00:20:40,489 Is there a particular reason 303 00:20:40,572 --> 00:20:44,952 why you made something new and not the traditional sauce? 304 00:20:45,035 --> 00:20:48,121 This dish is usually just sweet and sour, 305 00:20:48,205 --> 00:20:49,998 but I thought it would need some heat 306 00:20:50,082 --> 00:20:52,542 for anyone who's eating it to finish it entirely. 307 00:20:52,626 --> 00:20:55,337 -So I boiled some ground chili pepper. -I see. 308 00:20:56,213 --> 00:20:57,339 Thank you. 309 00:20:57,923 --> 00:20:58,924 Well done. 310 00:21:00,842 --> 00:21:02,469 Judges, 311 00:21:02,552 --> 00:21:06,348 please enter your scores for Chef Jung Ji-sun. 312 00:21:06,848 --> 00:21:11,186 JUDGES WILL EACH GIVE A SCORE OUT OF 100 313 00:21:11,270 --> 00:21:13,480 AFTER ADDING BOTH JUDGES' SCORES, 314 00:21:13,563 --> 00:21:16,525 THE CHEF WITH THE HIGHEST POINTS ADVANCES TO THE FINAL ROUND FIRST 315 00:21:22,781 --> 00:21:27,494 It's time to announce Chef Jung Ji-sun's score. 316 00:21:28,537 --> 00:21:29,955 Please reveal 317 00:21:31,039 --> 00:21:32,165 the judges' scores. 318 00:21:41,008 --> 00:21:43,802 Judge Paik Jong-won gave 87 points. 319 00:21:43,885 --> 00:21:46,555 Judge Anh Sung-jae gave 82 points. 320 00:21:47,264 --> 00:21:50,892 Chef Jung Ji-sun received a total of 169 points. 321 00:21:54,980 --> 00:21:57,274 To be frank, 322 00:21:57,899 --> 00:22:01,903 I think the sauce should've been able to 323 00:22:01,987 --> 00:22:06,450 complement the fishy taste a bit better. 324 00:22:06,533 --> 00:22:11,955 I don't think you got rid of the taste as much as you could have. 325 00:22:13,498 --> 00:22:14,333 Okay. 326 00:22:14,416 --> 00:22:16,835 But regardless, it was a good attempt. 327 00:22:16,918 --> 00:22:18,128 Thank you. 328 00:22:22,174 --> 00:22:24,176 Well done. 329 00:22:24,926 --> 00:22:27,095 I was disappointed. I wanted to go again. 330 00:22:27,179 --> 00:22:29,222 I'm the only Chinese cuisine chef left, 331 00:22:29,723 --> 00:22:31,558 so I should've done better. 332 00:22:32,100 --> 00:22:33,852 Their scoring was too stingy. 333 00:22:34,519 --> 00:22:37,064 I was worried this would be a difficult journey. 334 00:22:44,363 --> 00:22:45,864 It looks like a tomato. 335 00:22:48,533 --> 00:22:52,913 Chef Edward Lee, please head up to the judges' table. 336 00:22:58,418 --> 00:23:00,837 It's a long walk to the judges. 337 00:23:03,173 --> 00:23:04,508 Sometimes you think, 338 00:23:04,591 --> 00:23:07,094 "Wait, I want to go back and change something." 339 00:23:07,636 --> 00:23:12,641 But once you start walking, you have to go all the way through to the end. 340 00:23:13,809 --> 00:23:15,560 And let's do it. 341 00:23:25,737 --> 00:23:28,448 My life-defining dish 342 00:23:28,532 --> 00:23:33,078 is a modern tuna and caviar bibimbap. 343 00:23:33,161 --> 00:23:34,746 It's not what I imagined. 344 00:23:35,872 --> 00:23:37,165 -Not what I expected at all. -Right. 345 00:23:38,083 --> 00:23:41,962 I'm a bibimbap man 346 00:23:42,879 --> 00:23:45,799 because like bibimbap, 347 00:23:45,882 --> 00:23:48,218 I have a lot of cultures in me. 348 00:23:48,301 --> 00:23:50,429 Korean, American, 349 00:23:50,512 --> 00:23:52,806 and other countries' cuisines I've studied. 350 00:23:52,889 --> 00:23:54,433 To be honest, 351 00:23:55,684 --> 00:23:59,896 I struggled very much 352 00:24:00,772 --> 00:24:02,357 with my Korean identity. 353 00:24:07,028 --> 00:24:09,656 Am I American? 354 00:24:10,240 --> 00:24:11,825 Or am I Korean? 355 00:24:12,993 --> 00:24:16,413 But when I focus on cooking, 356 00:24:16,496 --> 00:24:18,790 those thoughts fade away. 357 00:24:18,874 --> 00:24:24,921 I can simply relax and just work hard to bring out one flavor. 358 00:24:25,005 --> 00:24:28,550 That's what's most important to me. 359 00:24:28,633 --> 00:24:30,010 The one flavor. 360 00:24:30,093 --> 00:24:32,679 When you look at bibimbap, 361 00:24:32,762 --> 00:24:36,266 it has a variety of ingredients and a lot of colors. 362 00:24:36,349 --> 00:24:38,393 But when you mix it, 363 00:24:39,352 --> 00:24:41,897 it creates one flavor. 364 00:24:43,482 --> 00:24:45,901 In many ways, I love bibimbap. 365 00:24:45,984 --> 00:24:49,488 I wanted to take such a common dish, 366 00:24:49,571 --> 00:24:51,031 but make it special. 367 00:24:51,865 --> 00:24:53,617 I make the rice. 368 00:24:54,242 --> 00:24:57,704 All the bibimbap ingredients with the egg is on the inside. 369 00:24:59,080 --> 00:25:01,583 I wanted to make it into something different, 370 00:25:01,666 --> 00:25:03,084 so I rolled it into a ball… 371 00:25:08,882 --> 00:25:09,925 deep-fried it, 372 00:25:16,890 --> 00:25:19,351 and then covered it with raw tuna. 373 00:25:27,108 --> 00:25:29,861 When I look at bibimbap, I see myself. 374 00:25:33,365 --> 00:25:37,369 It kind of reflects my life and my identity 375 00:25:37,452 --> 00:25:39,788 as a Korean-American person. 376 00:25:40,288 --> 00:25:42,958 I am bibimbap. 377 00:25:44,209 --> 00:25:47,671 That's why this bibimbap is my life-defining dish. 378 00:25:47,754 --> 00:25:49,297 TUNA BIBIMBAP 379 00:25:49,881 --> 00:25:51,633 Do I mix it to eat this? 380 00:25:51,716 --> 00:25:53,552 -No, just cut into it. -Right. 381 00:25:53,635 --> 00:25:56,429 -And then… -But it's not bibimbap if you don't mix. 382 00:25:56,513 --> 00:25:59,307 -That's my bibimbap. -Okay, I understand. 383 00:25:59,391 --> 00:26:00,976 I'll cut it in half. 384 00:26:03,019 --> 00:26:05,063 It's not just mixed up inside. 385 00:26:05,146 --> 00:26:07,774 -Did you deep-fry it too? -Yes. 386 00:26:07,857 --> 00:26:09,568 -Looks like he mixed it. -Wow. 387 00:26:10,110 --> 00:26:13,863 Was this sauce inspired by chogochujang? 388 00:26:13,947 --> 00:26:15,448 Yes, chogochujang. 389 00:26:15,532 --> 00:26:19,202 I also love the taste of perilla seed powder, 390 00:26:19,286 --> 00:26:21,746 so I mixed some in to make it nuttier. 391 00:26:23,999 --> 00:26:26,167 Do I eat this with a fork or a spoon? 392 00:26:26,668 --> 00:26:27,669 There's the identity. 393 00:26:27,752 --> 00:26:30,046 I can feel how confused you must have been 394 00:26:30,630 --> 00:26:32,549 now that I'm eating this. 395 00:26:51,568 --> 00:26:54,738 I want to show them not only the flavor 396 00:26:55,697 --> 00:26:58,742 but also what this food means to me. 397 00:27:00,118 --> 00:27:03,913 It's definitely not the bibimbap we're used to. 398 00:27:03,997 --> 00:27:06,249 I was up here telling Chef Anh 399 00:27:06,333 --> 00:27:10,003 that maybe you'd make a rice bowl with raw fish. 400 00:27:10,086 --> 00:27:12,672 -But it's not that either. -No, it's not. 401 00:27:12,756 --> 00:27:15,383 I'm also from America, 402 00:27:15,467 --> 00:27:16,801 and I run a restaurant here. 403 00:27:17,469 --> 00:27:21,806 It could be quite risky to reinterpret a dish, 404 00:27:21,890 --> 00:27:27,479 especially one like bibimbap, which is an iconic Korean dish. 405 00:27:27,562 --> 00:27:31,316 Even a slight mistake can completely ruin the dish. 406 00:27:31,399 --> 00:27:35,320 But I really wanted to preserve the identity of bibimbap, 407 00:27:35,403 --> 00:27:37,530 so I didn't want to stray too far. 408 00:27:38,281 --> 00:27:40,116 I really enjoyed it. 409 00:27:40,200 --> 00:27:41,993 The tasting is complete. 410 00:27:42,077 --> 00:27:43,453 Judges, 411 00:27:43,536 --> 00:27:47,123 please enter your scores for Chef Edward Lee. 412 00:27:48,416 --> 00:27:53,213 I thought they were very positive and very curious about what I made. 413 00:27:54,673 --> 00:27:59,844 It's time to announce Chef Edward Lee's score. 414 00:27:59,928 --> 00:28:01,388 Please reveal… 415 00:28:04,557 --> 00:28:07,227 CURRENT 1ST PLACE JUNG JI-SUN: 169 POINTS 416 00:28:07,310 --> 00:28:09,688 Please reveal the judges' scores. 417 00:28:16,611 --> 00:28:18,738 Judge Paik Jong-won gave 97 points. 418 00:28:18,822 --> 00:28:20,990 Judge Anh Sung-jae gave 82 points. 419 00:28:21,574 --> 00:28:23,576 Chef Edward Lee 420 00:28:23,660 --> 00:28:27,247 received a total of 179 points. 421 00:28:30,041 --> 00:28:30,959 Thank you. 422 00:28:32,001 --> 00:28:35,046 CURRENT RANKING 1ST PLACE: EDWARD LEE, 179 POINTS 423 00:28:35,130 --> 00:28:40,218 Today's mission is to cook your life, 424 00:28:40,301 --> 00:28:43,388 which means you have to show us why you cook 425 00:28:43,471 --> 00:28:45,557 by putting your life into your dish. 426 00:28:45,640 --> 00:28:46,891 And you did just that. 427 00:28:46,975 --> 00:28:53,314 I imagined it to taste like the bibimbap every Korean is used to, 428 00:28:54,023 --> 00:28:58,486 but this opened my eyes to a new way of interpreting bibimbap. 429 00:28:58,570 --> 00:29:01,114 I thought this dish could serve as an example 430 00:29:01,197 --> 00:29:05,535 of how we can promote Korean food and our stories to the world, 431 00:29:05,618 --> 00:29:07,704 which is why I gave you this score. 432 00:29:07,787 --> 00:29:13,293 There are certain aspects I agree with and also disagree with Mr. Paik. 433 00:29:13,376 --> 00:29:16,921 The difference in our scores wasn't because of the flavors. 434 00:29:17,005 --> 00:29:18,423 We just had different opinions. 435 00:29:18,506 --> 00:29:21,634 I'd get it if his dish was a rice bowl with a twist. 436 00:29:21,718 --> 00:29:23,511 But he said it was bibimbap. 437 00:29:23,595 --> 00:29:26,014 Bibimbap literally means mixing rice. 438 00:29:26,097 --> 00:29:28,933 Why would he call it bibimbap if we had to cut it with a knife? 439 00:29:29,434 --> 00:29:32,479 If he just calls it that, does that make it what it is? 440 00:29:32,562 --> 00:29:35,190 What if the identity of this iconic Korean dish 441 00:29:35,273 --> 00:29:37,358 gets distorted in some way? 442 00:29:37,442 --> 00:29:40,528 That was the thought process that was reflected in my score. 443 00:29:41,237 --> 00:29:45,575 Chef Edward Lee is currently in first place with 179 points. 444 00:29:46,701 --> 00:29:48,745 The score was surprising. 445 00:29:48,828 --> 00:29:50,663 It was kind of confusing to me 446 00:29:50,747 --> 00:29:54,000 because the difference between the two judges was so much 447 00:29:54,083 --> 00:29:57,545 and I think 179 is not a great score. 448 00:30:05,595 --> 00:30:06,429 Hello. 449 00:30:06,513 --> 00:30:11,226 First, I'll explain why I chose this as my life-defining dish. 450 00:30:12,101 --> 00:30:16,314 I opened my restaurant 9 years ago in 2015. 451 00:30:16,397 --> 00:30:21,027 Back then, I was so full of hope, but it didn't work out that well. 452 00:30:21,110 --> 00:30:23,154 I almost lost everything. 453 00:30:23,238 --> 00:30:26,866 So I searched for cheap but delicious ingredients 454 00:30:26,950 --> 00:30:29,035 and thought of onions. 455 00:30:29,118 --> 00:30:31,496 That's where my signature dish came from. 456 00:30:32,622 --> 00:30:36,334 I roast an onion in the oven, then grill it over some charcoal 457 00:30:36,417 --> 00:30:40,213 so it's charred on the outside but has moisture on the inside. 458 00:30:41,172 --> 00:30:43,383 Then I use raw spring onion slices 459 00:30:43,466 --> 00:30:45,885 and deep-fried spring onions as well 460 00:30:45,969 --> 00:30:48,096 because they have different textures. 461 00:30:49,180 --> 00:30:51,933 This dish became popular through word-of-mouth, 462 00:30:52,016 --> 00:30:54,102 and now I run nine restaurants. 463 00:30:54,185 --> 00:30:55,937 This is what made it possible. 464 00:30:56,020 --> 00:30:57,814 It's called kuro tamanegi, 465 00:30:57,897 --> 00:31:00,024 which literally means black onion. 466 00:31:01,693 --> 00:31:02,986 This is my life-defining dish. 467 00:31:04,946 --> 00:31:09,826 So this is the dish that brought you the success you have today? 468 00:31:09,909 --> 00:31:13,663 Yes, it's still the best-selling dish in my restaurant. 469 00:31:15,415 --> 00:31:17,083 What do I eat first? 470 00:31:17,166 --> 00:31:19,127 You have to eat all three together. 471 00:31:19,210 --> 00:31:22,672 The deep-fried spring onions, the raw spring onions, 472 00:31:22,755 --> 00:31:23,965 and the roasted onion. 473 00:31:24,048 --> 00:31:26,593 You can eat them with as much sauce as you'd like. 474 00:31:39,480 --> 00:31:42,233 I was very confident about my onion dish. 475 00:31:42,942 --> 00:31:44,944 -You said this is your signature dish. -Yes. 476 00:31:45,028 --> 00:31:48,781 -I see why you can only get this at Negi. -That's right. 477 00:31:48,865 --> 00:31:50,491 It wasn't easy making this. 478 00:31:51,326 --> 00:31:52,285 I loved it. 479 00:31:52,368 --> 00:31:53,995 -I enjoyed it a lot. -Thank you. 480 00:31:54,078 --> 00:31:58,541 It's time to announce Chef Jang Ho-joon's score. 481 00:31:59,751 --> 00:32:01,294 Please reveal… 482 00:32:02,962 --> 00:32:04,088 the judges' scores. 483 00:32:05,965 --> 00:32:08,718 CURRENT 1ST PLACE EDWARD LEE: 179 POINTS 484 00:32:08,801 --> 00:32:12,764 Chef Jang Ho-joon received 91 points from Judge Paik Jong-won 485 00:32:12,847 --> 00:32:15,266 and 87 points from Judge Anh Sung-jae, 486 00:32:15,350 --> 00:32:17,352 totaling 178 points. 487 00:32:21,481 --> 00:32:23,107 CURRENT RANKING 2ND PLACE: JANG HO-JOON, 178 POINTS 488 00:32:23,191 --> 00:32:26,194 You used an affordable ingredient 489 00:32:26,277 --> 00:32:30,156 and did a great job bringing out the onion's natural sweetness 490 00:32:30,239 --> 00:32:31,616 that comes from grilling it. 491 00:32:31,699 --> 00:32:36,704 I can see why your restaurant's business skyrocketed when this first came out. 492 00:32:36,788 --> 00:32:37,830 I loved it. 493 00:32:37,914 --> 00:32:39,791 -Thank you, Chef. -Thank you for the dish. 494 00:32:39,874 --> 00:32:44,003 I think every dish begins with choosing the ingredients. 495 00:32:44,587 --> 00:32:48,591 In that sense, the onion itself isn't as delicious as I expected, 496 00:32:48,675 --> 00:32:51,219 which is why I gave you the score I did. 497 00:32:51,719 --> 00:32:53,680 I ended up overcooking the onion 498 00:32:53,763 --> 00:32:57,183 because I left it in the oven longer, worrying it wouldn't cook in time. 499 00:32:57,266 --> 00:32:59,477 That was a mistake. 500 00:32:59,560 --> 00:33:03,356 I was just thinking about what the next mission would be. 501 00:33:12,115 --> 00:33:17,620 Every day, I make thousands of orders of Andong guksi, 502 00:33:18,871 --> 00:33:20,581 but that's only for my customers. 503 00:33:20,665 --> 00:33:23,876 I've never cooked it in this setting before, 504 00:33:23,960 --> 00:33:25,837 so I was a bit nervous. 505 00:33:43,146 --> 00:33:46,274 These are Andong guksi cooked with green vegetables 506 00:33:46,357 --> 00:33:47,483 in season right now. 507 00:33:55,575 --> 00:34:01,039 I thought just noodles wouldn't be enough, so I made millet rice as well. 508 00:34:04,000 --> 00:34:07,670 I also made some cabbage jeon and geotjeori, fresh kimchi, on the side. 509 00:34:09,213 --> 00:34:13,718 HANDMADE GUKSI, CABBAGE JEON, MILLET RICE, GEOTJEORI 510 00:34:13,801 --> 00:34:15,053 I want to eat that. 511 00:34:17,096 --> 00:34:19,807 The story behind this noodle dish is… 512 00:34:30,318 --> 00:34:33,321 My family was very wealthy when I was little, 513 00:34:33,404 --> 00:34:36,908 but my father's business suddenly went down, 514 00:34:37,700 --> 00:34:39,494 and we became poor. 515 00:34:39,577 --> 00:34:43,623 Due to the shock, my father had a cerebral hemorrhage 516 00:34:43,706 --> 00:34:45,166 and became paraplegic. 517 00:34:45,708 --> 00:34:49,796 So my mother started selling noodles 518 00:34:49,879 --> 00:34:53,049 at a corner of a market to provide for us. 519 00:34:54,425 --> 00:34:57,386 I hated eating those noodles when I was in school 520 00:34:57,970 --> 00:35:01,974 because they reminded me of poverty. 521 00:35:02,058 --> 00:35:04,060 I think that's why I hated them so much. 522 00:35:04,143 --> 00:35:08,606 But then my mother had to receive surgery in both of her eyes 523 00:35:08,689 --> 00:35:10,525 because of diabetic complications, 524 00:35:10,608 --> 00:35:12,944 so I had to learn how to make noodles. 525 00:35:13,027 --> 00:35:15,613 I had no choice as I had to take on her job. 526 00:35:16,447 --> 00:35:17,782 So I took on the job, 527 00:35:17,865 --> 00:35:21,410 got married, and had kids. 528 00:35:21,494 --> 00:35:24,539 Then we bought a little place in the market 529 00:35:24,622 --> 00:35:26,332 to expand our business, 530 00:35:26,415 --> 00:35:30,711 so now we can take care of both our parents, 531 00:35:30,795 --> 00:35:34,090 buy food and things my kids want, 532 00:35:34,173 --> 00:35:37,552 and make a living thanks to the noodles. 533 00:35:37,635 --> 00:35:42,807 The noodles I once hated so much have become my greatest savior. 534 00:35:42,890 --> 00:35:45,184 This noodle dish is actually 535 00:35:45,685 --> 00:35:50,022 like a miracle and destiny to me 536 00:35:50,106 --> 00:35:53,192 because everyone in my family is happy and well thanks to this. 537 00:35:53,276 --> 00:35:57,947 I'm very grateful for this dish, 538 00:35:58,030 --> 00:36:00,449 which is why it's my life-defining dish. 539 00:36:04,662 --> 00:36:06,455 We should eat before it gets soggy. 540 00:36:37,570 --> 00:36:39,071 Dang, that looks delicious. 541 00:36:42,909 --> 00:36:44,160 Judges, 542 00:36:44,243 --> 00:36:48,164 please enter your score for Auntie Omakase #1. 543 00:36:49,624 --> 00:36:51,792 This is a dish I make every day. 544 00:36:52,501 --> 00:36:54,420 It's not something I invented. 545 00:36:54,503 --> 00:36:57,715 It's what I've been making for over 20 years. 546 00:37:06,641 --> 00:37:09,727 I wonder how I'll feel seeing how the dish is graded. 547 00:37:11,812 --> 00:37:16,984 It's time to announce Aunti Omakase #1's score. 548 00:37:17,485 --> 00:37:19,195 Please reveal… 549 00:37:19,987 --> 00:37:23,032 CURRENT 1ST PLACE EDWARD LEE: 179 POINTS 550 00:37:23,115 --> 00:37:24,200 …the judges' scores. 551 00:37:26,786 --> 00:37:28,913 Judge Paik Jong-won gave 90 points. 552 00:37:28,996 --> 00:37:31,499 Judge Anh Sung-jae gave 85 points. 553 00:37:31,582 --> 00:37:34,001 Auntie Omakase #1 554 00:37:34,085 --> 00:37:36,921 received a total of 175 points. 555 00:37:41,676 --> 00:37:46,764 No matter how much I try to explain it, people wouldn't understand 556 00:37:46,847 --> 00:37:50,935 this subtle yet hearty flavor unless they try this dish themselves. 557 00:37:51,018 --> 00:37:54,480 So I really hope that people will get the opportunity 558 00:37:54,563 --> 00:37:58,901 to experience that there are Korean foods like this dish. 559 00:37:58,985 --> 00:38:00,069 Thank you. 560 00:38:00,152 --> 00:38:01,779 -Well done. -Thank you. 561 00:38:06,909 --> 00:38:10,454 I feel happy and proud of what I've achieved so far. 562 00:38:10,538 --> 00:38:12,373 I'm very grateful and honored. 563 00:38:15,626 --> 00:38:17,837 Chef Edward Lee 564 00:38:17,920 --> 00:38:20,673 is currently in first place with 179 points. 565 00:38:21,257 --> 00:38:22,091 What the… 566 00:38:22,967 --> 00:38:24,593 His photo is quite scary. 567 00:38:27,263 --> 00:38:30,349 My only thought was that I had to do well. 568 00:38:34,603 --> 00:38:36,022 I'll just show them myself. 569 00:38:36,981 --> 00:38:39,483 I'm here to do whatever I want anyway. 570 00:38:40,067 --> 00:38:41,527 I'll make it scream me. 571 00:38:52,079 --> 00:38:53,372 The dish I made today 572 00:38:53,456 --> 00:38:56,417 is onion soup made with ugly onions. 573 00:39:02,757 --> 00:39:07,720 It's actually a very simple dish, but it takes a long time. 574 00:39:10,306 --> 00:39:15,686 I caramelize the onions until they're like a jam consistency. 575 00:39:16,812 --> 00:39:18,773 Then I put in various alcohols and broth, 576 00:39:19,357 --> 00:39:21,442 simmer them, 577 00:39:22,568 --> 00:39:25,488 combine everything in a clay pot with some cheese, 578 00:39:27,239 --> 00:39:30,201 and broil it to finish. 579 00:39:33,662 --> 00:39:34,789 Yes. 580 00:39:39,293 --> 00:39:41,045 I'm not everyone's cup of tea. 581 00:39:44,673 --> 00:39:46,801 I have frightening eyes, a frightening look, 582 00:39:46,884 --> 00:39:48,969 and a face that's always 583 00:39:50,054 --> 00:39:51,222 full of disdain. 584 00:39:51,806 --> 00:39:53,724 So people always misperceive me. 585 00:39:53,808 --> 00:39:57,853 I've heard too many times that I look like a thug 586 00:39:57,937 --> 00:39:58,979 and that I look rude, 587 00:39:59,563 --> 00:40:01,690 and that really hurt my feelings. 588 00:40:02,274 --> 00:40:03,692 Even when I'm in my restaurant, 589 00:40:04,360 --> 00:40:07,029 some people say they don't want me explaining the dish to them, 590 00:40:07,113 --> 00:40:09,240 and that's a bit… 591 00:40:10,324 --> 00:40:14,286 That makes me wonder what I live for as a person. 592 00:40:15,121 --> 00:40:17,581 So when it was announced that today's theme 593 00:40:17,665 --> 00:40:19,458 was a dish portraying my life, 594 00:40:19,542 --> 00:40:23,003 I wanted to show you who I really am. 595 00:40:23,504 --> 00:40:25,381 For this onion soup, 596 00:40:25,464 --> 00:40:28,384 the reason why I used ugly onions 597 00:40:28,968 --> 00:40:31,762 is because they're like me, 598 00:40:31,846 --> 00:40:34,181 getting neglected solely because they're ugly 599 00:40:34,265 --> 00:40:37,476 even though they have the same taste and nutrition. 600 00:40:38,936 --> 00:40:40,771 Upon first glance, 601 00:40:40,855 --> 00:40:44,650 you'd think it's fiery and rough like this clay pot. 602 00:40:44,733 --> 00:40:46,902 But when you take a bite of it… 603 00:40:53,451 --> 00:40:54,285 It's finished. 604 00:40:56,495 --> 00:40:59,582 …it'll warm you up and comfort you. 605 00:41:00,749 --> 00:41:05,045 I wish people who judge me by my cover would try this dish 606 00:41:05,880 --> 00:41:08,174 so that I can show them that I'm someone serious about cooking 607 00:41:09,216 --> 00:41:10,676 and that I'm more than just my looks. 608 00:41:12,761 --> 00:41:15,514 But it's not really 609 00:41:15,598 --> 00:41:17,516 about your looks. 610 00:41:17,600 --> 00:41:21,103 Those frightening eyes and expressions can always be remedied. 611 00:41:21,187 --> 00:41:22,438 So just do that. 612 00:41:22,938 --> 00:41:24,732 I tried, but it didn't work. 613 00:41:25,357 --> 00:41:27,193 -I always-- -That photo is actually scary. 614 00:41:29,320 --> 00:41:30,738 It's quite scary. 615 00:41:30,821 --> 00:41:31,864 Yes, well… 616 00:41:33,741 --> 00:41:34,783 I agree. 617 00:41:35,784 --> 00:41:38,454 I sometimes get scared of my own looks. 618 00:41:41,999 --> 00:41:43,459 You do know how to smile. 619 00:41:44,126 --> 00:41:46,003 You have a nice smile. 620 00:41:46,587 --> 00:41:49,507 -It's better when I smile. -You look a lot softer. 621 00:41:51,675 --> 00:41:53,469 You should keep smiling then. 622 00:41:53,552 --> 00:41:55,346 You can work on that. 623 00:41:55,429 --> 00:41:57,890 You look the coolest when you're focusing on cooking 624 00:41:57,973 --> 00:41:59,725 and trying your best. 625 00:41:59,808 --> 00:42:02,269 I was actually very moved 626 00:42:02,895 --> 00:42:05,022 by how you've cooked so far. 627 00:42:24,416 --> 00:42:26,835 I hope they accept the soul I put into it. 628 00:42:35,970 --> 00:42:39,848 Now, please enter your scores for Cooking Maniac. 629 00:42:50,192 --> 00:42:51,986 The current first place is 630 00:42:52,069 --> 00:42:55,906 Chef Edward Lee with 179 points. 631 00:42:58,117 --> 00:43:01,537 You can only become first place if you receive over 179 points. 632 00:43:03,330 --> 00:43:08,002 Now, please reveal Cooking Maniac's score. 633 00:43:10,337 --> 00:43:12,047 Let's beat one of the front runners. 634 00:43:14,008 --> 00:43:16,468 Judge Paik Jong-won gave 88 points. 635 00:43:16,552 --> 00:43:18,846 Judge Anh Sung-jae gave 89 points. 636 00:43:19,388 --> 00:43:23,892 Cooking Maniac received a total of 177 points. 637 00:43:27,104 --> 00:43:29,148 CURRENT RANKING 3RD PLACE: COOKING MANIAC: 177 POINTS 638 00:43:29,231 --> 00:43:31,567 In my opinion, you tried too hard. 639 00:43:31,650 --> 00:43:33,652 This felt like 640 00:43:34,278 --> 00:43:36,071 drinking onion extract. 641 00:43:36,155 --> 00:43:38,532 -I see. -What I like 642 00:43:38,616 --> 00:43:41,827 about onion soup 643 00:43:41,910 --> 00:43:45,831 is that it's onion but it's subtly onion-flavored. 644 00:43:45,914 --> 00:43:51,420 It makes you want to have it spoonful after spoonful. 645 00:43:51,503 --> 00:43:53,130 But when I had this, 646 00:43:53,213 --> 00:43:54,965 I tasted the saltiness 647 00:43:55,049 --> 00:43:57,176 and the strong aroma of the caramelized onion 648 00:43:57,259 --> 00:43:59,637 and worried this might actually put someone off 649 00:43:59,720 --> 00:44:02,556 -from eating onions for days. -I see. 650 00:44:02,640 --> 00:44:05,476 That's why I deducted some points. 651 00:44:07,061 --> 00:44:09,146 For me, personally, 652 00:44:09,229 --> 00:44:12,983 the meat broth was a bit strong. 653 00:44:13,067 --> 00:44:17,237 So the balance with the onion came off a little stronger too. 654 00:44:18,155 --> 00:44:19,907 I believe the chef's intentions 655 00:44:19,990 --> 00:44:22,618 are more important than what the customers think, 656 00:44:22,701 --> 00:44:25,496 and the onion soup's quality 657 00:44:25,579 --> 00:44:27,956 was pretty good in that sense, 658 00:44:28,040 --> 00:44:29,750 which is why I gave you this score. 659 00:44:29,833 --> 00:44:31,168 -Thank you. -Well done. 660 00:44:34,296 --> 00:44:36,340 It's disappointing I'm only two points behind. 661 00:44:36,965 --> 00:44:38,092 They could've been a bit more generous. 662 00:44:39,176 --> 00:44:41,845 JUDGE ANH SUNG-JAE HAS NOT ONCE GIVEN A SCORE OVER 90 YET 663 00:44:41,929 --> 00:44:45,265 It's impossible for a dish to score 100 points. 664 00:44:45,891 --> 00:44:48,268 If a dish is high-quality 665 00:44:48,352 --> 00:44:53,565 and tastes delicious, the highest I'd give is probably around 90 points. 666 00:44:54,608 --> 00:44:55,526 Chef Edward Lee 667 00:44:55,609 --> 00:44:59,405 is currently in first place with 179 points. 668 00:45:02,658 --> 00:45:06,995 Napoli Matfia, please head up to the judges' table. 669 00:45:12,793 --> 00:45:13,919 It's on fire. 670 00:45:15,087 --> 00:45:17,506 -Isn't that fire? -That? It is. 671 00:45:36,650 --> 00:45:38,235 My dish today… 672 00:45:40,028 --> 00:45:41,447 is gegukji pasta. 673 00:45:42,906 --> 00:45:44,366 Basically, 674 00:45:44,450 --> 00:45:48,787 this dish contains the story of me and my great-grandmother. 675 00:45:49,288 --> 00:45:50,873 My parents both worked full-time, 676 00:45:50,956 --> 00:45:54,042 so my great-grandmother took care of me when I was little, 677 00:45:54,126 --> 00:45:56,920 and I remember her gegukji very dearly. 678 00:45:57,004 --> 00:45:58,964 It's a traditional soup from Chungcheongnam-do, 679 00:45:59,047 --> 00:46:01,133 where you simply boil 680 00:46:01,216 --> 00:46:05,429 leftover marinated crab, cabbage, soybean paste, soy sauce, and so on. 681 00:46:05,512 --> 00:46:09,767 It's a dish that I enjoy very much, so I chose to make it. 682 00:46:11,602 --> 00:46:15,022 First, I make the gegukji soup as the base 683 00:46:15,105 --> 00:46:18,150 and make some pasta in the shape of the candy 684 00:46:18,233 --> 00:46:20,611 my great-grandmother enjoyed. 685 00:46:21,695 --> 00:46:25,699 I also remember she'd give me pocket money 686 00:46:25,783 --> 00:46:28,619 out of this very old coin purse, 687 00:46:29,244 --> 00:46:31,497 so I mince some gamtae seaweed and shrimp 688 00:46:31,580 --> 00:46:35,793 to make cabbage dumplings shaped like coin purses. 689 00:46:38,420 --> 00:46:40,506 I also deep-fry some small crabs 690 00:46:40,589 --> 00:46:44,510 inspired by the snacks she used to make. 691 00:46:50,015 --> 00:46:51,266 What's the broth made of? 692 00:46:51,350 --> 00:46:52,476 It's gegukji broth. 693 00:46:52,559 --> 00:46:55,062 Since I'm a chef in Italian fine dining, 694 00:46:55,646 --> 00:46:57,397 I wanted to give it that said touch, 695 00:46:57,481 --> 00:47:01,193 which is why I put the broth in this Italian moka pot 696 00:47:01,276 --> 00:47:03,111 to heat it up and pour it. 697 00:47:03,612 --> 00:47:06,657 And I think the most important part of gegukji 698 00:47:06,740 --> 00:47:08,200 is its sharp smell, 699 00:47:08,283 --> 00:47:12,120 so I thought about how I could deliver that here 700 00:47:12,204 --> 00:47:15,290 and decided to sprinkle some Italian anchovy sauce. 701 00:47:16,708 --> 00:47:22,089 This dish is my own interpretation of my memories of my great-grandmother. 702 00:47:22,172 --> 00:47:23,549 GRANDMOTHER'S GEGUKJI PASTA 703 00:47:26,134 --> 00:47:28,095 Did you grow up in the Seosan or Taean area? 704 00:47:28,178 --> 00:47:29,012 Yes, I did. 705 00:47:29,096 --> 00:47:30,305 First, the gegukji. 706 00:47:34,351 --> 00:47:37,563 Mr. Paik is also from Chungcheongnam-do, 707 00:47:37,646 --> 00:47:40,649 so I felt a lot of pressure. 708 00:47:48,031 --> 00:47:50,701 Gegukji is not easy to make at all. 709 00:47:51,201 --> 00:47:53,996 People who try it often get disappointed 710 00:47:54,079 --> 00:47:56,957 because it has a very subtle and indescribable taste. 711 00:47:57,040 --> 00:48:00,836 So I was surprised to see that he had decided to make use of that. 712 00:48:20,772 --> 00:48:23,483 It looked like the judges were enjoying it. 713 00:48:25,152 --> 00:48:27,362 They were eating so much of it 714 00:48:27,863 --> 00:48:29,156 and enjoying it too. 715 00:48:30,324 --> 00:48:31,408 You know, 716 00:48:31,909 --> 00:48:35,162 not a lot of people even know what gegukji is, 717 00:48:35,245 --> 00:48:39,541 so I think it's very admirable that you boldly incorporated 718 00:48:39,625 --> 00:48:44,129 the memory of your great-grandmother into a pasta dish. 719 00:48:44,212 --> 00:48:47,090 Grandmother and cooking. That's the best recipe. 720 00:48:47,174 --> 00:48:48,300 That's right. 721 00:48:48,383 --> 00:48:51,678 But did you actually use gegukji? 722 00:48:51,762 --> 00:48:56,433 Or did you enhance the flavor by adding more seafood? 723 00:48:56,934 --> 00:49:01,104 I tried my best to make it from memory and didn't use any excessive ingredients. 724 00:49:01,188 --> 00:49:03,774 And since this is a dish from Taean and Seosan, 725 00:49:03,857 --> 00:49:06,860 what was most important to me 726 00:49:06,944 --> 00:49:10,530 was that I only used local ingredients from those areas. 727 00:49:12,449 --> 00:49:14,868 If he had bombarded it with expensive ingredients 728 00:49:15,452 --> 00:49:16,995 to make it more elegant, 729 00:49:17,079 --> 00:49:19,039 that might have ruined it. 730 00:49:19,122 --> 00:49:21,500 But he decided not to do that, 731 00:49:21,583 --> 00:49:25,003 which means he had precise intentions and made the most elegant dish. 732 00:49:26,880 --> 00:49:28,757 The tasting is complete. 733 00:49:37,349 --> 00:49:38,976 The current first place is 734 00:49:39,059 --> 00:49:42,729 Chef Edward Lee with 179 points. 735 00:49:44,815 --> 00:49:47,693 Please reveal Napoli Matfia's score. 736 00:49:48,902 --> 00:49:50,862 I knew I had a chance to be in first place. 737 00:49:51,738 --> 00:49:54,449 I know I've learned not to expect anything. 738 00:49:54,533 --> 00:49:57,327 I go in there, and whatever happens, happens. 739 00:49:58,036 --> 00:49:59,037 What could it be? 740 00:50:06,044 --> 00:50:09,256 Please reveal Napoli Matfia's score. 741 00:50:12,801 --> 00:50:14,761 Judge Paik Jong-won gave 92 points. 742 00:50:14,845 --> 00:50:16,930 Judge Anh Sung-jae gave 90 points. 743 00:50:17,014 --> 00:50:20,851 Napoli Matfia received a total of 182 points. 744 00:50:21,435 --> 00:50:25,605 The first place is now Napoli Matfia. 745 00:50:27,607 --> 00:50:30,569 1ST PLACE: NAPOLI MATFIA, 182 POINTS 2ND PLACE: EDWARD LEE, 179 POINTS 746 00:50:30,652 --> 00:50:34,031 I believe even the best dishes 747 00:50:34,114 --> 00:50:37,993 still always have room for improvement, 748 00:50:39,327 --> 00:50:42,706 which is why I don't even give my own dishes anything over 90 points. 749 00:50:43,790 --> 00:50:45,709 In terms of flavors, 750 00:50:45,792 --> 00:50:48,128 it was simply delicious. 751 00:50:48,211 --> 00:50:50,964 It showed restraint and was faithful to the ingredients, 752 00:50:51,548 --> 00:50:53,550 which is why I gave you that score. 753 00:50:54,968 --> 00:50:59,806 He's still young, but I could tell he knew the elegance of food. 754 00:50:59,890 --> 00:51:02,350 I could feel his efforts 755 00:51:02,434 --> 00:51:05,979 of trying to capture his great-grandmother's warmth. 756 00:51:06,063 --> 00:51:08,440 I gave it 90 points, which is 100 points by my standards. 757 00:51:09,316 --> 00:51:14,404 I don't remember anyone receiving over 90 points from both judges, 758 00:51:14,488 --> 00:51:17,032 so it was hard to believe that I received such scores. 759 00:51:17,991 --> 00:51:21,495 It was going to happen sooner or later. Someone was going to beat my score. 760 00:51:21,578 --> 00:51:24,790 But we'll see if his score can last 761 00:51:24,873 --> 00:51:28,627 because the last few chefs are very strong, 762 00:51:28,710 --> 00:51:33,298 so I think maybe someone might even be able to beat his score. 763 00:51:37,219 --> 00:51:40,013 I think he's going to lose to Triple Star. 764 00:51:41,473 --> 00:51:45,393 Triple Star, please head up to the judges' table. 765 00:51:48,271 --> 00:51:50,273 Let's go, my friend. 766 00:52:05,664 --> 00:52:07,165 Man, it looks pretty. 767 00:52:09,042 --> 00:52:10,502 The dish I made today 768 00:52:11,086 --> 00:52:14,005 is something that kept me going through hard times. 769 00:52:15,507 --> 00:52:17,801 I cook for a living right now, 770 00:52:17,884 --> 00:52:21,721 but back when I was confused about what path to take in my career, 771 00:52:21,805 --> 00:52:24,391 I watched a documentary starring Chef Corey Lee 772 00:52:24,474 --> 00:52:29,187 and just decided one day that I had to go and work there. 773 00:52:30,063 --> 00:52:31,273 What does he do now? 774 00:52:31,773 --> 00:52:32,816 He runs Benu. 775 00:52:32,899 --> 00:52:34,025 COREY LEE 776 00:52:34,109 --> 00:52:36,903 He's a legendary young chef in America. 777 00:52:36,987 --> 00:52:37,988 -Corey Lee? -Yes. 778 00:52:38,071 --> 00:52:40,824 He's the first Korean to receive three Michelin stars. 779 00:52:41,908 --> 00:52:43,577 So I went to America 780 00:52:43,660 --> 00:52:47,205 and got the chance to intern and work for him. 781 00:52:47,706 --> 00:52:50,667 After that, I cut back on sleeping 782 00:52:50,750 --> 00:52:53,837 and studied diligently in order to survive, 783 00:52:53,920 --> 00:52:56,214 as you can see from the notes being shown. 784 00:52:56,298 --> 00:52:58,258 At times when I got exhausted, 785 00:52:58,341 --> 00:53:00,844 I would go to Pier 39 786 00:53:00,927 --> 00:53:04,514 and have some warm clam chowder to cheer myself up. 787 00:53:04,598 --> 00:53:07,517 It was a dish that gave me comfort in a foreign land. 788 00:53:08,143 --> 00:53:11,813 So the dish I made today is clam chowder soup, 789 00:53:11,897 --> 00:53:15,317 which I reimagined in a unique way based on what I've learned so far. 790 00:53:15,859 --> 00:53:19,779 Literally speaking, it's a cream-based clam soup. 791 00:53:19,863 --> 00:53:22,574 I make some broth with clams, 792 00:53:24,284 --> 00:53:28,455 then add in onion, celery, and fresh cream, 793 00:53:28,538 --> 00:53:31,708 boil it until it gets thick, and put caviar at the end 794 00:53:32,459 --> 00:53:33,668 to make it into a sauce. 795 00:53:35,462 --> 00:53:38,840 And of course, you need some protein with the sauce, 796 00:53:39,549 --> 00:53:41,676 so I seared some toothfish, 797 00:53:41,760 --> 00:53:45,805 which is my favorite and known in Korea as mero. 798 00:53:46,848 --> 00:53:51,144 This is clam chowder, a common dish back in America, 799 00:53:51,228 --> 00:53:54,940 but I reinterpreted it as a fine dining dish. 800 00:54:14,292 --> 00:54:18,296 Flavors aside, I wondered if they'd recognize the details. 801 00:54:20,882 --> 00:54:24,386 He said he brought us a fine dining dish, 802 00:54:24,469 --> 00:54:27,305 so I judged it using fine dining standards. 803 00:54:27,389 --> 00:54:30,058 Is it a 1-mm square or a 3-mm square? 804 00:54:30,141 --> 00:54:31,601 How was the carrot chopped? 805 00:54:31,685 --> 00:54:33,395 How was the celery chopped? 806 00:54:33,478 --> 00:54:36,982 They were all precisely cut in the way he said they were. 807 00:54:45,824 --> 00:54:47,909 They were all the same size as the caviar. 808 00:54:48,451 --> 00:54:49,786 That means it was intentional. 809 00:54:50,704 --> 00:54:55,125 When he decided to make an elevated dish of clam chowder, 810 00:54:55,208 --> 00:54:57,377 he used all the techniques he had learned. 811 00:54:59,713 --> 00:55:01,214 Yes, it was delicious. 812 00:55:06,011 --> 00:55:08,138 This dish has a story, 813 00:55:08,221 --> 00:55:12,309 which is your memory inspired by clams. 814 00:55:12,392 --> 00:55:16,104 But then you added cockle, which is in season right now, 815 00:55:16,187 --> 00:55:17,939 and made it into this dish. 816 00:55:18,023 --> 00:55:19,983 I think it was a great idea. 817 00:55:20,066 --> 00:55:21,067 Thank you. 818 00:55:24,112 --> 00:55:25,989 The current first place is 819 00:55:26,072 --> 00:55:30,327 Chef Napoli Matfia with 182 points. 820 00:55:32,037 --> 00:55:35,498 You can only take first place if you receive over 182 points. 821 00:55:36,958 --> 00:55:40,170 -Please reveal Triple Star's score. -Come on. 822 00:55:42,172 --> 00:55:44,716 I was excited that my real name was to be revealed 823 00:55:44,799 --> 00:55:46,301 if I made it to the final. 824 00:55:46,926 --> 00:55:49,679 I'm not even sure what kind of food Triple Star makes. 825 00:55:49,763 --> 00:55:52,766 I just know that he's talented. 826 00:55:53,975 --> 00:55:57,312 Please reveal Triple Star's score. 827 00:56:05,820 --> 00:56:08,323 -Wow, that's high. -Judge Paik Jong-won gave 92 points. 828 00:56:08,406 --> 00:56:10,200 Judge Anh Sung-jae gave 87 points. 829 00:56:10,909 --> 00:56:14,496 Triple Star received a total of 179 points. 830 00:56:19,459 --> 00:56:21,461 1ST PLACE: NAPOLI MATFIA, 182 POINTS 2ND PLACE: EDWARD LEE, TRIPLE STAR 831 00:56:21,544 --> 00:56:23,963 You used what you've learned very well 832 00:56:24,047 --> 00:56:26,966 to show your own style in this dish. 833 00:56:27,467 --> 00:56:31,346 The flavors and balance were all on point. 834 00:56:31,930 --> 00:56:33,139 But as for the fish, 835 00:56:34,140 --> 00:56:36,851 I thought you could do without it. 836 00:56:36,935 --> 00:56:40,688 You could've given a bit more thought to the message you wanted to convey. 837 00:56:40,772 --> 00:56:42,899 -I see. Thank you. -Thank you. 838 00:56:43,817 --> 00:56:44,818 Well done. 839 00:56:50,365 --> 00:56:51,491 179 points. 840 00:56:52,867 --> 00:56:53,868 I didn't beat him. 841 00:56:54,702 --> 00:56:58,415 To be frank, I couldn't really accept the score, 842 00:56:58,498 --> 00:57:01,418 partly because I was very confident about my dish. 843 00:57:01,501 --> 00:57:04,129 Of course I was glad. 844 00:57:04,212 --> 00:57:07,298 But it was too early to pop the champagne 845 00:57:07,382 --> 00:57:10,176 because when I first started cooking at 20 years old, 846 00:57:10,260 --> 00:57:13,096 the first thing I bought was Chef Choi Hyun-seok's book. 847 00:57:13,179 --> 00:57:14,806 You could say I'm a fan. 848 00:57:14,889 --> 00:57:16,975 And he just had to be one of the last ones standing. 849 00:57:18,476 --> 00:57:19,644 Finally, the last person. 850 00:57:22,147 --> 00:57:26,025 Chef Choi Hyun-seok, please head up to the judges' table. 851 00:57:55,847 --> 00:57:58,975 March 23rd, 1995. 852 00:57:59,058 --> 00:58:02,187 I'll never forget the day I first started cooking. 853 00:58:03,104 --> 00:58:06,858 My first workplace was a traditional Italian restaurant called La Cucina 854 00:58:06,941 --> 00:58:10,904 across the street from the Hyatt Hotel by Namsan. 855 00:58:10,987 --> 00:58:13,865 It was always so hectic there, 856 00:58:13,948 --> 00:58:18,536 and everyone spoke in Italian during service time. 857 00:58:18,620 --> 00:58:20,830 I didn't have much to do back then, 858 00:58:21,331 --> 00:58:22,916 so I just sat in the corner 859 00:58:22,999 --> 00:58:24,959 until one day, a senior chef said to me, 860 00:58:25,460 --> 00:58:30,465 "Hey newbie, go inside the walk-in refrigerator." 861 00:58:30,548 --> 00:58:34,219 I thought he was giving me work, so I ran inside. 862 00:58:34,302 --> 00:58:36,387 But what I saw on top of a milk crate 863 00:58:36,471 --> 00:58:39,265 was a plate of pasta vongole still steaming hot. 864 00:58:40,058 --> 00:58:44,395 That was a tradition in La Cucina of cheering up the newbies. 865 00:58:44,479 --> 00:58:46,481 I gulped it down on the spot, 866 00:58:47,065 --> 00:58:48,525 and it was so delicious. 867 00:58:48,608 --> 00:58:50,568 That's when I decided 868 00:58:50,652 --> 00:58:52,278 that if I continued to cook, 869 00:58:52,362 --> 00:58:56,658 I wanted to be the chef who makes the best pasta vongole. 870 00:58:57,325 --> 00:59:00,703 And later, I came to make the best vongole 871 00:59:00,787 --> 00:59:03,081 out of all La Cucina alumni. 872 00:59:04,624 --> 00:59:08,753 I upgraded the recipe seven or eight times. 873 00:59:15,552 --> 00:59:19,681 And this one is the most recently upgraded version. 874 00:59:21,349 --> 00:59:25,520 This is a cone-shaped pasta I invented which was inspired by sujebi. 875 00:59:25,603 --> 00:59:26,854 What I like about the Korean hand-torn noodle 876 00:59:26,938 --> 00:59:29,816 is that it's randomly thin on one side and thick on the other, 877 00:59:29,899 --> 00:59:33,111 and how it's such a humble dish with a variety of textures. 878 00:59:33,695 --> 00:59:35,863 I wanted to try new and different things. 879 00:59:36,698 --> 00:59:39,325 This pasta dish tastes the same when you use oil, 880 00:59:39,409 --> 00:59:41,953 so I wanted to try something new. 881 00:59:42,036 --> 00:59:46,833 I wanted to give it a creamy flavor, so I changed it to butter. 882 00:59:55,216 --> 00:59:57,010 I believe pasta vongole 883 00:59:57,844 --> 00:59:59,846 is the best dish I can make. 884 00:59:59,929 --> 01:00:02,098 It's my first best dish. 885 01:00:27,957 --> 01:00:30,752 I didn't add salt or pepper or any seasoning. 886 01:00:30,835 --> 01:00:33,838 It's just made with garlic, olive oil, and clam broth. 887 01:00:34,422 --> 01:00:37,216 -So the clam broth itself is salty? -I didn't season it at all. 888 01:00:45,600 --> 01:00:48,353 There's no one who even comes close 889 01:00:49,771 --> 01:00:52,732 to your level of determination to try something new. 890 01:00:52,815 --> 01:00:55,193 Even I wonder 891 01:00:55,693 --> 01:01:00,156 what kind of new things you tried when you cook something. 892 01:01:01,532 --> 01:01:03,409 Thank you for the dish. 893 01:01:03,493 --> 01:01:05,745 This was a delicious vongole 894 01:01:05,828 --> 01:01:11,250 that made me forget all the ones I've ever had before. 895 01:01:15,630 --> 01:01:18,925 The first place with the highest score 896 01:01:19,467 --> 01:01:23,304 is Napoli Matfia with 182 points. 897 01:01:29,936 --> 01:01:34,232 You can only become first place if you receive over 182 points. 898 01:01:35,441 --> 01:01:39,779 The first chef to advance to the final will be determined 899 01:01:40,363 --> 01:01:45,118 based on the final contestant Choi Hyun-seok's score. 900 01:01:46,327 --> 01:01:49,622 Please reveal the judges' scores. 901 01:01:51,040 --> 01:01:52,834 I think I could be in the first place. 902 01:01:53,793 --> 01:01:56,921 I'm the most desperate to win, 903 01:01:57,004 --> 01:01:58,047 so I'll win. 904 01:01:59,048 --> 01:02:02,009 Please reveal the judges' scores. 905 01:02:03,886 --> 01:02:08,015 A SCORE OVER 182 WILL ADVANCE HIM TO THE FINAL 906 01:02:08,099 --> 01:02:09,142 What will it be? 907 01:02:09,684 --> 01:02:11,894 The total points Chef Choi Hyun-seok received… 908 01:02:15,189 --> 01:02:16,649 are 93 points from Paik Jong-won 909 01:02:16,733 --> 01:02:18,067 and 88 points from Anh Sung-jae, 910 01:02:18,151 --> 01:02:20,486 totaling 181 points. 911 01:02:26,576 --> 01:02:27,577 Well done. 912 01:02:27,660 --> 01:02:28,786 Great job. 913 01:02:28,870 --> 01:02:31,622 FINAL RANKING 1ST PLACE: NAPOLI MATFIA, 182 POINTS 914 01:02:31,706 --> 01:02:33,207 Wow, this is crazy. 915 01:02:38,171 --> 01:02:43,301 You made a very simple and classic pasta vongole, 916 01:02:43,384 --> 01:02:44,802 and I really enjoyed it. 917 01:02:44,886 --> 01:02:46,804 But I personally thought 918 01:02:46,888 --> 01:02:49,515 that you could have used less butter. 919 01:02:49,599 --> 01:02:54,854 It's just my personal opinion that people might find it a bit greasy, 920 01:02:55,521 --> 01:02:58,149 and my score was based on that. 921 01:02:58,232 --> 01:02:59,275 Thank you. 922 01:03:00,777 --> 01:03:01,861 We have different tastes. 923 01:03:01,944 --> 01:03:05,364 I felt that was the right amount of oil. 924 01:03:05,990 --> 01:03:07,533 But if I'm being honest, 925 01:03:08,409 --> 01:03:09,535 I made a mistake. 926 01:03:10,036 --> 01:03:11,412 An unforgivable mistake. 927 01:03:11,996 --> 01:03:14,332 I went over my recipe later and realized 928 01:03:15,708 --> 01:03:17,084 I forgot to add garlic. 929 01:03:18,586 --> 01:03:20,046 Not having garlic in vongole 930 01:03:20,546 --> 01:03:23,174 is the equivalent of not having chili powder in tteokbokki. 931 01:03:36,020 --> 01:03:39,440 HE PUTS THE GARLIC BESIDE THE GAS JET 932 01:03:40,817 --> 01:03:44,987 GARLIC 933 01:03:45,071 --> 01:03:47,573 HE DIDN'T TOUCH IT ONCE 934 01:03:47,657 --> 01:03:48,783 I'm finished. 935 01:03:49,909 --> 01:03:54,372 AND JUST PUT IT AWAY 936 01:03:58,292 --> 01:04:01,045 I've made vongole so many times over the last 29 years 937 01:04:01,128 --> 01:04:03,881 and never once have I left out garlic. 938 01:04:06,259 --> 01:04:07,426 Why did it happen today? 939 01:04:08,052 --> 01:04:12,223 I was sure that Chef Anh and I just had different tastes 940 01:04:12,306 --> 01:04:13,724 and that I was right, 941 01:04:13,808 --> 01:04:16,727 but I was wrong and he was right. 942 01:04:17,562 --> 01:04:19,939 I'm an idiot for forgetting the garlic. 943 01:04:22,066 --> 01:04:23,442 He forgot the garlic? 944 01:04:25,486 --> 01:04:26,946 So that's why it felt like 945 01:04:27,864 --> 01:04:29,282 it was missing something. 946 01:04:31,784 --> 01:04:34,912 With that, the first place in the Cook Your Life battle is 947 01:04:35,496 --> 01:04:37,707 Napoli Matfia. 948 01:04:37,790 --> 01:04:39,333 -Congratulations! -Thank you. 949 01:04:39,417 --> 01:04:40,710 You must be excited. 950 01:04:40,793 --> 01:04:42,420 NAPOLI MATFIA ADVANCES TO THE FINAL ROUND 951 01:04:43,671 --> 01:04:44,589 Wow. 952 01:04:46,757 --> 01:04:52,889 I think of myself as one of the best chefs in Korea, 953 01:04:53,472 --> 01:04:59,812 so I'm glad I was able to show everything I've got in this mission. 954 01:05:01,647 --> 01:05:03,983 It's either first or second place in the final. 955 01:05:05,443 --> 01:05:06,652 So I want to be the first. 956 01:05:06,736 --> 01:05:08,613 I want to come out victorious. 957 01:05:12,450 --> 01:05:15,995 Now, there's only one seat remaining 958 01:05:16,078 --> 01:05:18,372 at the survivors' table. 959 01:05:21,167 --> 01:05:24,211 I'm going to mark my spot as the finalist. 960 01:05:24,795 --> 01:05:26,005 This is what I do best. 961 01:05:26,088 --> 01:05:28,591 I just have to do it without making mistakes. 962 01:05:28,674 --> 01:05:30,134 I was chosen out of 100. 963 01:05:30,217 --> 01:05:32,178 I know I can easily win this. 964 01:05:32,261 --> 01:05:35,973 I'll make it to the final and let my name be known. 965 01:05:36,557 --> 01:05:38,225 I wouldn't get eliminated, would I? 966 01:05:38,309 --> 01:05:39,727 I know I can do well. 967 01:05:40,227 --> 01:05:41,854 I think I can aim for first place. 968 01:05:41,938 --> 01:05:44,565 I have to, and I will inevitably. 969 01:05:45,107 --> 01:05:46,692 Who is the best chef? 970 01:05:46,776 --> 01:05:49,987 That's what I want to know, and I want to prove that. 971 01:05:50,488 --> 01:05:54,367 I don't know who'll come to face me, but I will crush them. 972 01:06:04,293 --> 01:06:07,088 Endless Cooking Hell. 973 01:06:07,171 --> 01:06:08,923 I didn't like what I was hearing. 974 01:06:09,006 --> 01:06:10,925 This is actually going to be hell. 975 01:06:11,008 --> 01:06:13,010 -The ingredient you have to cook with -What's this? 976 01:06:13,511 --> 01:06:14,971 is ****. 977 01:06:15,054 --> 01:06:17,640 -Let's go! -This is going to kill me. 978 01:06:18,265 --> 01:06:19,517 This is so damn exhausting. 979 01:06:19,600 --> 01:06:20,810 I'm starting to go a little crazy. 980 01:06:23,479 --> 01:06:27,066 The chef who will receive the 300 million won prize is… 981 01:08:28,479 --> 01:08:33,484 Subtitle translation by: Yenny Kang