1 00:00:06,756 --> 00:00:09,926 [narrator] And so the team in first place is… 2 00:00:10,010 --> 00:00:12,137 [suspenseful music playing] 3 00:00:12,220 --> 00:00:14,556 [Ji-sun] Well, I personally like our odds. 4 00:00:15,724 --> 00:00:17,851 [Hyun-seok] I was zen about the whole thing. 5 00:00:19,019 --> 00:00:20,603 [Edward] Yeah, we're gonna win. 6 00:00:21,521 --> 00:00:22,397 [sighs] 7 00:00:22,480 --> 00:00:24,441 [narrator] In first place is 8 00:00:25,025 --> 00:00:26,026 Team 9 00:00:26,735 --> 00:00:28,028 Choi Hyun-seok. 10 00:00:28,111 --> 00:00:30,739 Everyone on this team has survived. 11 00:00:31,614 --> 00:00:32,866 Good work. You did great. 12 00:00:33,491 --> 00:00:34,576 Great job, guys. 13 00:00:35,160 --> 00:00:36,745 You did a really great job. 14 00:00:36,828 --> 00:00:37,996 Seriously. 15 00:00:38,079 --> 00:00:39,581 We've been through so much. 16 00:00:39,664 --> 00:00:40,957 [Auntie] Great job, guys. 17 00:00:42,250 --> 00:00:46,046 2ND PLACE: TEAM TRIPLE STAR TOTAL SALES: 2,220,000 WON 18 00:00:46,796 --> 00:00:51,718 3RD PLACE: TEAM EDWARD LEE TOTAL SALES: 1,498,100 WON 19 00:00:51,801 --> 00:00:53,928 From our point of view, during the menu selection 20 00:00:54,012 --> 00:00:55,847 all the way through to the briefing, 21 00:00:57,140 --> 00:01:01,061 it looked to us like Chef Choi Hyun-seok was the one calling all the shots. 22 00:01:01,144 --> 00:01:02,145 However, 23 00:01:02,228 --> 00:01:05,190 your restaurant had better teamwork than all the others. 24 00:01:05,273 --> 00:01:08,443 And each of your individual strengths had a chance to shine. 25 00:01:08,526 --> 00:01:11,613 You had a good theme. You set your prices right. 26 00:01:11,696 --> 00:01:13,031 And not once 27 00:01:13,114 --> 00:01:14,783 did you ever seem to struggle. 28 00:01:15,450 --> 00:01:19,454 Chef, you've absolutely nailed the restaurant challenge. 29 00:01:19,537 --> 00:01:20,789 Congratulations. 30 00:01:20,872 --> 00:01:21,831 Congratulations. 31 00:01:22,332 --> 00:01:24,209 -[Ho-joon] Yes, thank you. -Thank you. 32 00:01:24,292 --> 00:01:26,294 [emotional music playing] 33 00:01:34,219 --> 00:01:36,262 [Triple Star] It definitely hurts to lose. 34 00:01:36,846 --> 00:01:39,182 But they completely crushed it. 35 00:01:39,265 --> 00:01:42,310 You need to have a very capable team behind you, 36 00:01:42,393 --> 00:01:44,979 teammates who have the ability to execute the game plan. 37 00:01:45,647 --> 00:01:47,857 I may have steered us in the right direction, 38 00:01:48,358 --> 00:01:51,444 but we only won because we worked as a team. 39 00:01:53,488 --> 00:01:55,532 I always knew we were going to win. 40 00:01:55,949 --> 00:01:59,619 TEAM CHOI HYUN-SEOK: EVERYONE SURVIVES 41 00:01:59,702 --> 00:02:01,871 [Ho-joon] I think all the other teams did a good job too. 42 00:02:02,831 --> 00:02:04,791 The entire service was really great. 43 00:02:05,500 --> 00:02:06,626 [narrator] Right now, 44 00:02:06,709 --> 00:02:08,920 there are only four spots left 45 00:02:09,003 --> 00:02:13,675 at the table reserved for the final eight semifinal contestants. 46 00:02:14,467 --> 00:02:16,136 4 SELECTED BASED ON SKILLS AND CONTRIBUTION 47 00:02:16,219 --> 00:02:18,763 [narrator] We will now announce the four survivors 48 00:02:18,847 --> 00:02:21,266 from the second-and third-place teams. 49 00:02:22,642 --> 00:02:25,812 From the teams that finished in second 50 00:02:26,563 --> 00:02:27,772 and third place, 51 00:02:28,273 --> 00:02:30,650 the first surviving chef is… 52 00:02:30,733 --> 00:02:33,069 [Triple Star] I knew we couldn't all make it through. 53 00:02:33,153 --> 00:02:36,406 But I was hoping at least three of us might make it to the next round, 54 00:02:36,489 --> 00:02:37,615 if we were lucky. 55 00:02:37,699 --> 00:02:39,617 [Edward] What's done is done. We… we did our best, 56 00:02:39,701 --> 00:02:42,245 and I'm very proud of our team. 57 00:02:42,912 --> 00:02:45,331 The first surviving chef is… 58 00:02:45,415 --> 00:02:47,208 [suspenseful music playing] 59 00:02:48,877 --> 00:02:50,378 Chef Jung Ji-sun. 60 00:02:50,962 --> 00:02:55,508 JUNG JI-SUN SURVIVES 61 00:02:55,592 --> 00:02:58,344 We had always planned on prioritizing the chef 62 00:02:58,428 --> 00:03:01,472 who was responsible for creating the best-selling dish, 63 00:03:01,556 --> 00:03:03,933 and hers was the one that sold the most. 64 00:03:04,017 --> 00:03:06,811 BEST-SELLING DISH: 39 ORDERS OF "MALA CREAM SHRIMP DIM SUM" 65 00:03:06,895 --> 00:03:08,354 To run a successful business, 66 00:03:08,438 --> 00:03:10,398 you need to know how your customers are responding. 67 00:03:10,481 --> 00:03:12,025 What didn't they finish? 68 00:03:12,108 --> 00:03:14,694 Checking on these things is key to running a restaurant. 69 00:03:14,777 --> 00:03:18,907 And Chef Jung Ji-sun was the first one who checked out the leftovers bin. 70 00:03:19,490 --> 00:03:20,950 That was enough for me. 71 00:03:21,576 --> 00:03:23,620 [Ji-sun] I felt bad for the others because, together, 72 00:03:23,703 --> 00:03:25,079 we'd been through so much. 73 00:03:25,955 --> 00:03:27,957 -[Triple Star] You did great. -[Ji-sun] Thanks. 74 00:03:28,833 --> 00:03:30,710 [dramatic music playing] 75 00:03:30,793 --> 00:03:32,462 [Paik] And the next survivor 76 00:03:32,962 --> 00:03:35,465 who will take one of the last three seats is… 77 00:03:42,222 --> 00:03:43,348 Triple Star. 78 00:03:43,848 --> 00:03:44,766 TRIPLE STAR SURVIVES 79 00:03:44,849 --> 00:03:45,975 [Paik] Congratulations. 80 00:03:48,228 --> 00:03:50,230 [curious music playing] 81 00:03:51,564 --> 00:03:53,816 [Paik] You were a quiet but effective leader. 82 00:03:53,900 --> 00:03:56,903 You led by example, staying up all night to prepare for the service. 83 00:03:56,986 --> 00:03:57,987 It impressed us. 84 00:03:58,071 --> 00:04:00,031 A leader needs to take responsibility 85 00:04:00,114 --> 00:04:02,617 and set the tone for the rest of their team. 86 00:04:03,493 --> 00:04:05,161 And you certainly did that. 87 00:04:05,245 --> 00:04:07,038 I definitely felt guilty 88 00:04:07,622 --> 00:04:09,999 because I'd failed to lead my team 89 00:04:10,083 --> 00:04:11,251 to the next round. 90 00:04:12,585 --> 00:04:14,879 Regarding the chef who will take 91 00:04:15,463 --> 00:04:17,548 one of the last two seats… 92 00:04:18,675 --> 00:04:20,718 Throughout the entire challenge 93 00:04:20,802 --> 00:04:23,680 I saw them excel at performing their duties, 94 00:04:23,763 --> 00:04:25,556 making sure everything 95 00:04:25,640 --> 00:04:26,975 was running smoothly. 96 00:04:27,558 --> 00:04:29,310 The third survivor is… 97 00:04:31,312 --> 00:04:32,522 Napoli Matfia. 98 00:04:33,439 --> 00:04:37,318 NAPOLI MATFIA SURVIVES 99 00:04:39,862 --> 00:04:41,322 [Matfia] I think that 100 00:04:41,406 --> 00:04:45,243 since I'm a little bit younger than the others, 101 00:04:45,785 --> 00:04:46,619 I, uh… 102 00:04:46,703 --> 00:04:48,705 [emotional music playing] 103 00:04:49,414 --> 00:04:50,581 [weeps softly] 104 00:04:56,045 --> 00:04:57,130 It's okay. 105 00:04:58,464 --> 00:04:59,674 You did a great job. 106 00:05:02,135 --> 00:05:04,137 [Matfia breathing shakily] 107 00:05:09,058 --> 00:05:11,561 Can I just say one thing on his behalf? 108 00:05:13,313 --> 00:05:16,274 You know, this challenge was very difficult for me. 109 00:05:16,357 --> 00:05:17,275 Um… 110 00:05:18,318 --> 00:05:22,238 I'm not from here. I… I don't know what the markets are. 111 00:05:22,322 --> 00:05:25,033 I don't know how to translate. I don't know pricing. 112 00:05:25,116 --> 00:05:26,701 I leaned on him a lot. 113 00:05:27,285 --> 00:05:30,288 And… and he was a great partner to have in this challenge. 114 00:05:31,956 --> 00:05:34,834 [Matfia] I was really sad about having to leave those three behind. 115 00:05:34,917 --> 00:05:38,171 And when I thought about the fact that the two women on my team, 116 00:05:38,254 --> 00:05:40,840 right next to me, were both old enough to be my mother, 117 00:05:41,341 --> 00:05:42,550 I just started crying. 118 00:05:43,134 --> 00:05:46,596 -It was an honor to work with you. -[School Meals] You did great out there. 119 00:05:46,679 --> 00:05:48,056 -Congratulations. -Thank you. 120 00:05:48,139 --> 00:05:50,224 -Good job. Congratulations. -Go win this thing. 121 00:05:52,852 --> 00:05:55,313 Chef Napoli had been through a lot, 122 00:05:55,396 --> 00:05:59,567 so I was very happy when he made it to the next round. 123 00:06:00,276 --> 00:06:02,028 One seat remains. 124 00:06:02,111 --> 00:06:04,697 The final survivor is… 125 00:06:10,244 --> 00:06:11,579 Chef Edward Lee. 126 00:06:12,080 --> 00:06:16,209 EDWARD LEE SURVIVES 127 00:06:16,751 --> 00:06:17,960 Congratulations. 128 00:06:18,544 --> 00:06:21,756 You were very receptive to the feedback you got from your customers. 129 00:06:21,839 --> 00:06:24,258 And you made adjustments accordingly. 130 00:06:24,759 --> 00:06:28,221 You set a great example of how to communicate with your customers. 131 00:06:28,304 --> 00:06:30,473 We rated you highly because of that. 132 00:06:31,140 --> 00:06:33,601 It was a very special experience for me 133 00:06:33,684 --> 00:06:37,688 to be able to cook with the older people and younger people 134 00:06:37,772 --> 00:06:41,109 and have that experience with different generations. 135 00:06:41,192 --> 00:06:42,235 Thank you. 136 00:06:42,944 --> 00:06:45,113 -I learned so much. -You must be exhausted. 137 00:06:45,196 --> 00:06:46,572 -Thanks. -Thanks for your hard work. 138 00:06:46,656 --> 00:06:48,825 -I should probably head back. -You need to start cooking. 139 00:06:48,908 --> 00:06:50,993 -[laughing] -I need to start cooking for the kids. 140 00:06:51,077 --> 00:06:52,870 [Paik] Thank you both for your hard work. 141 00:06:53,871 --> 00:06:56,040 I wasn't really that disappointed to be sent home. 142 00:06:56,124 --> 00:07:00,086 I felt like I made it pretty far and learned quite a bit along the way. 143 00:07:00,169 --> 00:07:01,712 It was an honor to compete. 144 00:07:01,796 --> 00:07:04,424 I'm confident to call myself a successful woman. 145 00:07:05,174 --> 00:07:06,384 -[Anh] You did great. -Thanks. 146 00:07:06,467 --> 00:07:07,802 -I learned a lot. -You did great. 147 00:07:07,885 --> 00:07:09,220 -I appreciate it. -Thank you. 148 00:07:09,303 --> 00:07:11,848 -Thank you for your hard work. -[Paik] I'm sad to see you go. 149 00:07:11,931 --> 00:07:15,685 I actually felt relieved… because I knew I gave it my all. 150 00:07:16,185 --> 00:07:17,854 I met some wonderful people. 151 00:07:18,479 --> 00:07:19,730 And I had a great time. 152 00:07:20,231 --> 00:07:21,357 [narrator] And with that, 153 00:07:21,441 --> 00:07:24,777 the top eight contestants that will proceed to the semifinals 154 00:07:24,861 --> 00:07:25,862 have been chosen. 155 00:07:26,362 --> 00:07:27,947 CULINARY CLASS WARS 156 00:07:28,030 --> 00:07:29,699 CULINARY CLASS WARS TOP 8 157 00:07:29,782 --> 00:07:32,243 CHOI HYUN-SEOK, JANG HO-JOON, JUNG JI-SUN, EDWARD LEE 158 00:07:32,326 --> 00:07:35,121 TRIPLE STAR, COOKING MANIAC, AUNTIE OMAKASE #1, NAPOLI MATFIA 159 00:07:35,204 --> 00:07:37,248 [suspenseful music playing] 160 00:07:37,331 --> 00:07:38,791 [Paik] We're down to eight chefs 161 00:07:38,875 --> 00:07:42,086 after starting out with 100 contestants. 162 00:07:43,838 --> 00:07:46,674 [Matfia] I really believe that all of the final eight contestants 163 00:07:46,757 --> 00:07:49,343 have shown that they really deserve to be here. 164 00:07:52,680 --> 00:07:54,474 [narrator] Now, allow me 165 00:07:55,141 --> 00:07:59,353 to introduce our final eight contestants. 166 00:08:00,813 --> 00:08:02,857 Korea's number one celebrity chef, 167 00:08:03,649 --> 00:08:05,693 a kind and charismatic leader, 168 00:08:06,736 --> 00:08:09,697 White Spoon Choi Hyun-seok. 169 00:08:10,198 --> 00:08:12,325 [dramatic music playing] 170 00:08:14,744 --> 00:08:17,914 [Maniac] He's a veteran. He has major experience. 171 00:08:18,789 --> 00:08:21,125 The main reason why we won the last challenge was 172 00:08:21,542 --> 00:08:23,836 because Chef Choi Hyun-Seok was our leader. 173 00:08:23,920 --> 00:08:25,379 I think I'm going to win. 174 00:08:26,714 --> 00:08:27,924 [dramatic music fades] 175 00:08:28,007 --> 00:08:31,093 [narrator] Our next top-eight survivor is… 176 00:08:32,136 --> 00:08:34,388 Who the hell is this crazy guy? 177 00:08:35,556 --> 00:08:37,808 Is this guy a complete psycho or something? 178 00:08:38,392 --> 00:08:40,561 Have you seen the way he uses a knife? 179 00:08:41,521 --> 00:08:44,690 [narrator] Voted as the strongest contender by his peers, 180 00:08:44,774 --> 00:08:46,400 Black Spoon Triple Star. 181 00:08:46,484 --> 00:08:48,486 [dramatic music playing] 182 00:08:50,321 --> 00:08:52,573 [Triple Star] I made it this far. I have to win. 183 00:08:54,242 --> 00:08:57,161 [narrator] Korea's first female celebrity chef 184 00:08:57,245 --> 00:08:59,038 to specialize in Chinese cuisine, 185 00:08:59,914 --> 00:09:02,375 White Spoon Jung Ji-sun. 186 00:09:03,209 --> 00:09:05,878 [Hyun-seok] Chef Jung Ji-sun is absolutely a fighter. 187 00:09:06,379 --> 00:09:07,421 She won't quit. 188 00:09:07,922 --> 00:09:10,132 [Ji-sun] I know I can make it all the way to the top. 189 00:09:10,633 --> 00:09:14,136 [narrator] Our fourth contestant is a man who's obsessed with cooking, 190 00:09:14,220 --> 00:09:16,639 Black Spoon Cooking Maniac. 191 00:09:17,890 --> 00:09:20,851 [Maniac] I want to show everybody how I got my nickname, 192 00:09:20,935 --> 00:09:22,520 why they call me a maniac. 193 00:09:23,145 --> 00:09:26,649 [narrator] Our fifth contestant started the Korean omakase, 194 00:09:27,149 --> 00:09:29,652 Black Spoon Auntie Omakase #1. 195 00:09:31,320 --> 00:09:32,989 [Ji-sun] You can't beat her experience. 196 00:09:33,072 --> 00:09:34,865 [narrator] Our sixth contestant, 197 00:09:34,949 --> 00:09:37,201 the grand master of Japanese cuisine, 198 00:09:37,285 --> 00:09:39,036 White Spoon Jang Ho-joon. 199 00:09:39,537 --> 00:09:42,748 [Ho-joon] This competition is almost over, and I want to win. 200 00:09:42,832 --> 00:09:45,668 All I have to do is beat seven other chefs. 201 00:09:45,751 --> 00:09:47,295 [suspenseful music playing] 202 00:09:48,337 --> 00:09:49,672 [narrator] Our seventh contestant 203 00:09:49,755 --> 00:09:53,426 owns and operates Korea's hottest Italian pasta bar, 204 00:09:53,926 --> 00:09:56,512 Black Spoon Napoli Matfia. 205 00:09:58,306 --> 00:10:01,058 [Matfia] I honestly am not worried about my competition. 206 00:10:01,142 --> 00:10:02,351 I can beat all of them. 207 00:10:04,729 --> 00:10:07,106 [narrator] And our final top-eight survivor, 208 00:10:07,815 --> 00:10:10,651 the chef who has cooked for The White House State Dinner, 209 00:10:11,152 --> 00:10:13,195 White Spoon Edward Lee. 210 00:10:13,821 --> 00:10:14,822 [Maniac] He won Iron Chef, 211 00:10:14,905 --> 00:10:17,283 an insane accomplishment to put on your resume. 212 00:10:18,034 --> 00:10:20,411 [Triple Star] I think he'll breeze his way into the finals. 213 00:10:20,494 --> 00:10:21,704 [Edward] It's not enough. 214 00:10:21,787 --> 00:10:26,042 We have to keep going, keep fighting, keep cooking, 215 00:10:26,542 --> 00:10:29,378 and show the judges why I'm really here. 216 00:10:30,713 --> 00:10:32,256 [suspenseful music fades] 217 00:10:33,174 --> 00:10:35,134 [narrator] And now, we will reveal 218 00:10:35,217 --> 00:10:38,596 how many of the final eight chefs 219 00:10:38,679 --> 00:10:40,931 will advance to the finals. 220 00:10:41,015 --> 00:10:43,017 [suspenseful music playing] 221 00:10:44,060 --> 00:10:44,935 What? 222 00:10:47,730 --> 00:10:49,523 [Ho-joon] How many of us will make it? 223 00:10:50,316 --> 00:10:52,818 [narrator] Only two chefs. 224 00:10:58,032 --> 00:10:59,992 -[Ho-joon] Two? -[gasps] Just two? 225 00:11:00,076 --> 00:11:01,577 -[Ho-joon chuckles] -[gasps] 226 00:11:02,411 --> 00:11:03,621 Wow. 227 00:11:05,289 --> 00:11:06,999 [Matfia] It turned out to be two. 228 00:11:07,083 --> 00:11:08,751 [Ho-joon] I expected a lot more. 229 00:11:10,086 --> 00:11:13,673 [narrator] The top two contestants who will advance into the final round 230 00:11:13,756 --> 00:11:17,134 will be decided based on two challenges. 231 00:11:18,469 --> 00:11:22,223 And whichever chef that finishes in first place 232 00:11:22,306 --> 00:11:23,974 in the next challenge, 233 00:11:25,226 --> 00:11:28,104 will have a guaranteed spot in the finals. 234 00:11:28,771 --> 00:11:30,189 [gasps] Dang. 235 00:11:31,273 --> 00:11:33,526 [narrator] The first challenge of the semifinals 236 00:11:33,609 --> 00:11:36,904 is to create the dish that shaped your life. 237 00:11:38,572 --> 00:11:39,699 My life… 238 00:11:39,782 --> 00:11:40,658 My life… 239 00:11:41,158 --> 00:11:41,992 My life. 240 00:11:43,077 --> 00:11:47,373 [narrator] For this challenge, you must create a unique, personal dish 241 00:11:47,456 --> 00:11:49,959 that sums up your entire life. 242 00:11:50,751 --> 00:11:52,002 [Ji-sun] My life's been so busy. 243 00:11:52,086 --> 00:11:54,213 I've never had a chance to stop and reflect. 244 00:11:54,296 --> 00:11:56,590 We'll still be evaluating their cooking skills. 245 00:11:56,674 --> 00:11:59,343 But this is more about seeing how the dish they create 246 00:11:59,427 --> 00:12:00,886 relates to their life. 247 00:12:00,970 --> 00:12:04,181 [Anh] "A breath of life" as some people like to call it. 248 00:12:04,724 --> 00:12:07,476 But if their dish isn't genuine, 249 00:12:07,560 --> 00:12:10,521 it's probably gonna blow up in their face 250 00:12:10,604 --> 00:12:12,189 because I hate stuff like that. 251 00:12:13,858 --> 00:12:15,860 [suspenseful music playing] 252 00:12:16,777 --> 00:12:19,363 [Matfia] Our ranks don't matter anymore. There's no pecking order. 253 00:12:19,864 --> 00:12:22,283 [Maniac] I'll destroy everyone with the flavors I make. 254 00:12:22,783 --> 00:12:25,703 [Triple Star] Now that I've made it this far, I want more. 255 00:12:26,287 --> 00:12:28,664 [Hyun-seok] Only the most-skilled of us will advance. 256 00:12:34,003 --> 00:12:37,465 [narrator] Now then, chefs, create a dish that best represents your life. 257 00:12:38,132 --> 00:12:40,134 The challenge begins now. 258 00:12:42,011 --> 00:12:44,138 -[Ho-joon] Good luck, everyone! -[Matfia] Good luck. 259 00:12:47,475 --> 00:12:49,226 [suspenseful music playing] 260 00:12:53,939 --> 00:12:56,609 Judge Paik, tell me, which dish shaped your life? 261 00:12:56,692 --> 00:12:58,527 -Don't ask. I have way too many. -Too many, huh? 262 00:12:58,611 --> 00:12:59,737 If I was out there competing, 263 00:12:59,820 --> 00:13:02,364 I'd have a really hard time deciding on what to do. 264 00:13:02,448 --> 00:13:03,324 [Anh] Ah. 265 00:13:03,407 --> 00:13:05,534 Were those dishes turning points in your life? 266 00:13:05,618 --> 00:13:08,954 [Paik] Yes, but there are dishes that can bring up painful memories as well. 267 00:13:09,038 --> 00:13:10,831 We attach a lot of emotion to our food. 268 00:13:10,915 --> 00:13:13,083 [Anh] They could also make their best dish 269 00:13:13,167 --> 00:13:16,045 since that's what ultimately made them into who they are today. 270 00:13:16,545 --> 00:13:17,463 Their main goal 271 00:13:17,546 --> 00:13:20,549 should be to make us feel like we're walking in their shoes. 272 00:13:20,633 --> 00:13:22,384 As if we're experiencing a day in their lives? 273 00:13:22,468 --> 00:13:23,719 That's right. Yeah, yeah. 274 00:13:27,598 --> 00:13:29,141 One thing I noticed 275 00:13:29,642 --> 00:13:31,101 is that Cooking Maniac 276 00:13:31,685 --> 00:13:33,270 and Chef Jang Ho-joon 277 00:13:33,771 --> 00:13:36,899 both started out with just a boatload of onions. 278 00:13:36,982 --> 00:13:39,068 And they're both next to each other too. 279 00:13:40,110 --> 00:13:42,863 [Ho-joon] I decided I was going to prepare 280 00:13:43,364 --> 00:13:44,448 an onion-based dish. 281 00:13:44,532 --> 00:13:47,368 It challenges the conventions of taste and flavor. 282 00:13:47,868 --> 00:13:51,580 So I think the judges might give me some extra points for creativity. 283 00:13:59,296 --> 00:14:00,798 I didn't wanna go overboard. 284 00:14:01,382 --> 00:14:04,218 I wanted to make a dish that was true to myself, 285 00:14:04,301 --> 00:14:06,971 using ingredients that represent who I am. 286 00:14:09,974 --> 00:14:11,684 [Auntie] I knew exactly what I wanted to make 287 00:14:11,767 --> 00:14:13,561 as soon as they told us what the challenge was. 288 00:14:13,644 --> 00:14:15,896 I've been making this dish for over twenty years. 289 00:14:15,980 --> 00:14:19,108 In fact, I made this dish right before I came here. 290 00:14:19,859 --> 00:14:22,152 So I knew that that was what I had to make. 291 00:14:26,490 --> 00:14:30,286 [Triple Star] When I lived in the US, it was a difficult time in my career, 292 00:14:30,369 --> 00:14:33,038 but it was also an incredible learning experience. 293 00:14:34,456 --> 00:14:37,334 My goal is to tell that story through the dish I'm making. 294 00:14:39,545 --> 00:14:42,548 [Paik] He's using a lot fewer ingredients than everyone else. 295 00:14:42,631 --> 00:14:43,883 Like barely anything. 296 00:14:44,466 --> 00:14:46,635 [Anh] I think he's going for something simple. 297 00:14:48,762 --> 00:14:50,681 [Paik] He's got clams, butter… 298 00:14:53,309 --> 00:14:55,936 [Anh] He seems to be working with just clams and pasta. 299 00:14:56,020 --> 00:14:59,315 Do you think he might be doing a pasta alle vongole? 300 00:15:00,357 --> 00:15:02,818 Matfia's also known for his pasta, 301 00:15:02,902 --> 00:15:03,777 wouldn't you say? 302 00:15:04,361 --> 00:15:05,946 -Is he kneading dough? -[Anh] Yeah, he is. 303 00:15:06,030 --> 00:15:08,365 But it doesn't look like regular dough. 304 00:15:08,449 --> 00:15:10,034 Their two dishes might overlap then. 305 00:15:10,534 --> 00:15:13,537 [Matfia] There were a lot of things I wanted to show off 306 00:15:13,621 --> 00:15:18,542 because I run a restaurant in Korea that's renowned for having fresh pasta. 307 00:15:26,675 --> 00:15:29,219 Chef Jung Ji-sun's known for her Chinese food. 308 00:15:29,303 --> 00:15:31,722 But it looks like she's making sashimi. 309 00:15:31,805 --> 00:15:34,058 -Or sea bream. -[Anh] She's slicing it really thinly. 310 00:15:34,141 --> 00:15:36,143 [energetic music playing] 311 00:15:37,686 --> 00:15:40,272 [Ji-sun] Since I'm the last Chinese cuisine chef, 312 00:15:42,066 --> 00:15:44,443 I wanted to show what Chinese food is all about. 313 00:15:45,027 --> 00:15:47,655 [Paik] Does Chef Edward Lee have a rice cooker over there? 314 00:15:47,738 --> 00:15:49,073 [Anh] I think he's making rice. 315 00:15:49,156 --> 00:15:51,742 -I thought he'd make a Western dish. -Oh, that's surprising. 316 00:15:53,202 --> 00:15:56,372 [Edward] Today, I'm making, um, bibimbap, 317 00:15:56,455 --> 00:15:58,457 but special bibimbap. 318 00:16:00,376 --> 00:16:01,919 Ooh. Doesn't look done. 319 00:16:04,421 --> 00:16:05,339 Oh, good. 320 00:16:06,757 --> 00:16:09,426 [Anh] I like how serious everyone gets when they're cooking. 321 00:16:10,928 --> 00:16:12,846 [Paik] Chefs look their best when they're cooking. 322 00:16:13,847 --> 00:16:16,600 [narrator] Three minutes remain. 323 00:16:18,102 --> 00:16:19,103 [Anh] Time flies. 324 00:16:19,186 --> 00:16:21,188 [suspenseful music playing] 325 00:16:28,737 --> 00:16:31,240 [narrator] One minute remains. 326 00:16:43,419 --> 00:16:47,506 This semifinals challenge of creating a dish that shaped your life 327 00:16:47,589 --> 00:16:49,008 has now concluded. 328 00:16:49,091 --> 00:16:50,050 [Edward] Ah. 329 00:16:51,051 --> 00:16:51,969 [exhales] 330 00:16:52,052 --> 00:16:53,303 [suspenseful music fades] 331 00:16:54,596 --> 00:16:58,058 [narrator] The judges will now evaluate each dish. 332 00:16:59,727 --> 00:17:01,729 [mysterious music playing] 333 00:17:02,271 --> 00:17:03,605 [Ji-sun sighs] 334 00:17:12,197 --> 00:17:13,657 [narrator] Jung Ji-sun, 335 00:17:13,741 --> 00:17:15,868 please head up to the judges' table. 336 00:17:17,327 --> 00:17:19,580 [Ji-sun] When I thought about a dish that shaped my life, 337 00:17:20,205 --> 00:17:22,833 I tried to remember the one dish that opened my eyes 338 00:17:22,916 --> 00:17:24,501 to the wonders of Chinese food. 339 00:17:26,170 --> 00:17:29,423 And when I did, it brought back a lot of memories from my past. 340 00:17:43,729 --> 00:17:46,315 Right, so this is called songshu guiyu. 341 00:17:46,815 --> 00:17:50,069 The name comes from the fact that when you fry the fish, 342 00:17:50,652 --> 00:17:53,447 the fish ends up looking like a squirrel when it's done. 343 00:17:57,326 --> 00:18:00,037 This dish marked a significant turning point in my life. 344 00:18:00,829 --> 00:18:04,750 So back when I was in my twenties, I was deciding what career to pursue, 345 00:18:05,250 --> 00:18:07,377 Being a female chef was rare. 346 00:18:08,087 --> 00:18:10,339 And oftentimes I would feel very lonely. 347 00:18:10,422 --> 00:18:12,591 I was usually the only woman in the kitchen. 348 00:18:13,092 --> 00:18:14,343 I struggled with it. 349 00:18:15,219 --> 00:18:17,471 The first dish I made when I was in China 350 00:18:17,554 --> 00:18:18,972 was called songshu guiyu. 351 00:18:20,808 --> 00:18:23,769 It was different from the Chinese food I'd seen in Korea. 352 00:18:25,687 --> 00:18:27,606 It required finesse. It had flair. 353 00:18:28,273 --> 00:18:31,360 That's when I thought, "So this is what cooking is all about." 354 00:18:31,860 --> 00:18:33,862 [emotional music playing] 355 00:18:44,414 --> 00:18:47,876 [Ji-sun] I felt like I'd stand out if I could make meals like this. 356 00:18:47,960 --> 00:18:51,755 So this dish was the backbone of my Chinese cuisine exploration. 357 00:18:52,464 --> 00:18:55,050 And so I felt this was the dish that shaped my life. 358 00:18:55,717 --> 00:18:58,303 [Paik] So if you'd never come across this particular dish, 359 00:18:58,387 --> 00:19:00,055 who knows what you'd be doing now. 360 00:19:00,139 --> 00:19:03,058 I think it's possible that I never would've become a chef. 361 00:19:03,142 --> 00:19:04,143 Oh. Really? 362 00:19:04,226 --> 00:19:06,353 Yes, because whenever I was in the kitchen, 363 00:19:06,436 --> 00:19:08,105 I was always surrounded by men. 364 00:19:08,188 --> 00:19:10,566 I was the only woman, and I felt very alone. 365 00:19:10,649 --> 00:19:14,194 Learning the skills required to make food like this helped me stand out. 366 00:19:14,778 --> 00:19:16,488 You don't need a lot to make Chinese food. 367 00:19:16,572 --> 00:19:18,866 As long as I had a wok, a ladle, and a knife, 368 00:19:18,949 --> 00:19:20,492 I could make almost anything. 369 00:19:20,576 --> 00:19:23,245 I was proud that I could make a lot with very little. 370 00:19:24,580 --> 00:19:25,873 [Anh] Can't wait to try it. 371 00:19:26,498 --> 00:19:27,791 I'll try some too. 372 00:19:27,875 --> 00:19:28,750 Oh boy. 373 00:19:29,334 --> 00:19:30,210 I'm excited. 374 00:19:32,588 --> 00:19:35,757 I'm surprised you went with fish because it takes a ton of work. 375 00:19:36,466 --> 00:19:37,301 A ton. 376 00:19:37,384 --> 00:19:39,595 [mysterious music playing] 377 00:19:58,155 --> 00:20:00,365 Sea bream can be really tough to work with. 378 00:20:21,470 --> 00:20:23,597 [Paik] What did you use to make the sauce? 379 00:20:23,680 --> 00:20:25,766 -[Ji-sun] I made some tweaks. -[Paik] Such as? 380 00:20:25,849 --> 00:20:28,518 [Ji-sun] Well, you normally use chili sauce for this dish, 381 00:20:28,602 --> 00:20:31,939 but I burned chili peppers in oil, 382 00:20:32,689 --> 00:20:33,941 ground them up, 383 00:20:34,024 --> 00:20:37,027 and then boiled them, adding in some doubanjiang 384 00:20:37,110 --> 00:20:38,153 and ketchup. 385 00:20:39,112 --> 00:20:42,324 Was there a reason why you decided to try something new 386 00:20:42,407 --> 00:20:44,952 instead of taking the conventional approach? 387 00:20:45,035 --> 00:20:48,121 Well, traditionally the dish is made to be sweet and sour. 388 00:20:48,205 --> 00:20:50,540 But I figured that if someone is going to eat all of it, 389 00:20:50,624 --> 00:20:52,542 it might help to add a little bit of spice, 390 00:20:52,626 --> 00:20:54,127 which is why I added the peppers to it. 391 00:20:54,211 --> 00:20:55,337 [Anh] Oh, I see. 392 00:20:56,213 --> 00:20:57,214 Thanks for the meal. 393 00:20:58,006 --> 00:20:58,924 [Paik] Thank you. 394 00:21:00,968 --> 00:21:01,927 [narrator] Judges, 395 00:21:02,719 --> 00:21:06,765 please enter your scores for Chef Jung Ji-sun now. 396 00:21:06,848 --> 00:21:11,186 JUDGES WILL EACH GIVE A SCORE OUT OF 100 397 00:21:11,270 --> 00:21:13,480 AFTER ADDING BOTH JUDGES' SCORES, 398 00:21:13,563 --> 00:21:16,525 THE CHEF WITH THE HIGHEST POINTS ADVANCES TO THE FINAL ROUND FIRST 399 00:21:16,608 --> 00:21:18,610 [suspenseful music playing] 400 00:21:22,781 --> 00:21:27,494 [narrator] We will now announce Chef Jung Ji-sun's final score. 401 00:21:28,787 --> 00:21:29,955 The judges' scores 402 00:21:30,789 --> 00:21:32,165 will be revealed now. 403 00:21:35,419 --> 00:21:36,920 …revealed now. 404 00:21:41,091 --> 00:21:43,760 Judge Paik Jong-won gives an 87. 405 00:21:44,261 --> 00:21:46,763 Judge Anh Sung-jae gives an 82. 406 00:21:47,264 --> 00:21:49,474 Jung Ji-sun has received in total 407 00:21:49,558 --> 00:21:51,476 a score of 169. 408 00:21:51,560 --> 00:21:53,562 [mysterious music playing] 409 00:21:54,980 --> 00:21:56,857 Chef, I'll be honest with you. 410 00:21:57,899 --> 00:21:59,568 When I took a bite of your dish, 411 00:21:59,651 --> 00:22:01,903 I found myself kind of wishing 412 00:22:01,987 --> 00:22:03,322 that you had used a sauce 413 00:22:03,405 --> 00:22:06,450 that better mitigated the fishy smell in your dish. 414 00:22:06,533 --> 00:22:09,578 Unfortunately, I think you failed to do that. 415 00:22:09,661 --> 00:22:11,830 That fishiness was a little too strong. 416 00:22:11,913 --> 00:22:12,956 [Ji-sun] Oh. 417 00:22:13,498 --> 00:22:14,333 Right. 418 00:22:14,916 --> 00:22:16,835 But it was still a good attempt regardless. 419 00:22:16,918 --> 00:22:18,378 Right, thank you very much. 420 00:22:22,215 --> 00:22:23,592 [Ho-joon] Great job out there. 421 00:22:23,675 --> 00:22:24,509 Great job. 422 00:22:25,010 --> 00:22:27,095 [Ji-sun] I'm disappointed. I wish I could try again. 423 00:22:27,179 --> 00:22:29,639 I'm the last Chinese cuisine chef here. 424 00:22:30,223 --> 00:22:31,600 I wish I'd done better. 425 00:22:32,100 --> 00:22:34,019 [Triple Star] They seem like a tough crowd. 426 00:22:34,519 --> 00:22:37,439 After that, I realized this might be harder than I thought. 427 00:22:40,817 --> 00:22:43,487 [chuckles] 428 00:22:44,446 --> 00:22:45,864 Looks like a tomato. 429 00:22:48,533 --> 00:22:50,035 [narrator] Edward Lee, 430 00:22:50,660 --> 00:22:52,746 please head up to the judges' table. 431 00:22:52,829 --> 00:22:54,831 [suspenseful music playing] 432 00:22:58,418 --> 00:23:00,712 [Edward] It's a long walk to the judges. 433 00:23:03,173 --> 00:23:07,135 Sometimes you think, "Wait. I wanna go back and change something." 434 00:23:07,636 --> 00:23:10,180 But once you start walking, 435 00:23:10,263 --> 00:23:12,641 you have to go all the way through to the end. 436 00:23:13,809 --> 00:23:15,477 And let's do it. 437 00:23:22,567 --> 00:23:23,860 [Paik] Oh. 438 00:23:23,944 --> 00:23:24,945 [sniffs] 439 00:23:25,737 --> 00:23:28,115 So the dish that shaped my life 440 00:23:28,198 --> 00:23:33,078 is a modern-style tuna, caviar bibimbap. 441 00:23:33,161 --> 00:23:35,288 [Paik] I certainly wasn't expecting this. 442 00:23:35,872 --> 00:23:37,332 We didn't expect this at all. 443 00:23:38,083 --> 00:23:42,170 I myself am a bibim person, in my opinion, 444 00:23:42,879 --> 00:23:45,799 because just like a bibimbap, 445 00:23:45,882 --> 00:23:48,218 I'm a mix of many different cultures, 446 00:23:48,301 --> 00:23:50,387 Korean, American… 447 00:23:50,470 --> 00:23:52,806 I'm influenced by many different types of food. 448 00:23:52,889 --> 00:23:54,599 And to be honest, 449 00:23:55,809 --> 00:23:59,938 I've always really struggled with my heritage. 450 00:24:00,772 --> 00:24:02,274 My Korean identity. 451 00:24:04,317 --> 00:24:06,319 [emotional music playing] 452 00:24:07,028 --> 00:24:09,656 Am I an American? 453 00:24:10,282 --> 00:24:11,616 Or am I a Korean? 454 00:24:13,118 --> 00:24:16,538 But all of those thoughts go away 455 00:24:16,621 --> 00:24:18,039 whenever I'm cooking. 456 00:24:18,123 --> 00:24:19,374 I'm able to relax. 457 00:24:19,458 --> 00:24:24,921 I'm able to devote all my energy into finding that one unique flavor. 458 00:24:25,005 --> 00:24:27,048 That's what matters the most to me. 459 00:24:27,549 --> 00:24:29,593 That one unique flavor. 460 00:24:30,093 --> 00:24:31,261 With bibimbap, 461 00:24:31,761 --> 00:24:36,516 the first thing you'll probably notice is all of the various ingredients 462 00:24:36,600 --> 00:24:38,268 and the different colors. 463 00:24:39,227 --> 00:24:42,063 But combined they create that one unique flavor. 464 00:24:43,523 --> 00:24:45,901 In many ways, I love bibimbap. 465 00:24:45,984 --> 00:24:51,031 I wanted to take this… such a common dish, uh, but make it special. 466 00:24:51,865 --> 00:24:53,617 Uh, I make the rice. 467 00:24:54,201 --> 00:24:57,704 All the bibimbap ingredients with the egg is on the inside. 468 00:24:59,039 --> 00:25:03,084 I wanted to make it something different, so I roll it into a ball… 469 00:25:08,840 --> 00:25:09,799 deep-fry it… 470 00:25:16,890 --> 00:25:19,309 and then cover it with raw tuna. 471 00:25:26,983 --> 00:25:29,945 When I look at bibimbap, I see myself. 472 00:25:33,323 --> 00:25:37,285 It kind of reflects my life and my identity 473 00:25:37,369 --> 00:25:39,746 as a Korean-American person, 474 00:25:40,288 --> 00:25:42,541 I… I am bibimbap. 475 00:25:44,209 --> 00:25:48,880 And so that's what makes bibimbap the dish that shaped my life. 476 00:25:49,965 --> 00:25:51,716 Are we supposed to mix this together? 477 00:25:51,800 --> 00:25:53,802 -[Edward] No, just cut into it, and then… -Cut it? 478 00:25:53,885 --> 00:25:56,304 Is it even a bibimbap if we're not mixing it? 479 00:25:56,388 --> 00:25:59,307 [Anh] Oh, I get it now. Because it's already mixed inside. 480 00:25:59,391 --> 00:26:00,725 I'll cut it in half. 481 00:26:03,061 --> 00:26:05,063 [Paik] He's done a lot more than just mixing. 482 00:26:05,146 --> 00:26:07,857 [Anh] And you said you deep-fried it once? 483 00:26:07,941 --> 00:26:09,234 I think he's mixed it. 484 00:26:10,110 --> 00:26:11,653 And regarding the sauce, 485 00:26:11,736 --> 00:26:13,863 were you inspired by chogochujang? 486 00:26:13,947 --> 00:26:15,115 Yes, definitely. 487 00:26:15,198 --> 00:26:17,534 But I also love the taste of powdered perilla, 488 00:26:17,617 --> 00:26:21,997 and so I mixed some of that in as well to try and get a nutty, savory fragrance. 489 00:26:24,040 --> 00:26:26,167 Should I eat this with a fork or a spoon? 490 00:26:26,668 --> 00:26:30,046 There's the identity crisis right there. It mirrors your own confusion. 491 00:26:30,130 --> 00:26:32,841 [Anh] Right. I'm feeling confused too. 492 00:26:33,341 --> 00:26:35,343 [mysterious music playing] 493 00:26:51,568 --> 00:26:54,738 [Edward] I want to show them not only flavor, 494 00:26:55,697 --> 00:26:58,658 but also, what this food means to me. 495 00:26:59,618 --> 00:27:03,163 This is definitely not the kind of bibimbap we were expecting. 496 00:27:03,246 --> 00:27:05,248 When Chef Anh and I were first looking at it, 497 00:27:05,332 --> 00:27:07,292 we turned to each other and went, 498 00:27:07,792 --> 00:27:09,836 "Maybe it's like a hoedeopbap?" 499 00:27:09,919 --> 00:27:11,254 But it's not that either. 500 00:27:11,338 --> 00:27:12,672 -Yeah, it's not. -Right. 501 00:27:12,756 --> 00:27:15,383 -I also came back from the United States… -[Edward] Right. 502 00:27:15,467 --> 00:27:16,885 …to run a restaurant here. 503 00:27:17,469 --> 00:27:20,347 When you take a dish such as bibimbap, 504 00:27:20,430 --> 00:27:22,849 which is a dish that's very unique to Korea, 505 00:27:22,932 --> 00:27:24,559 and you set out to reinterpret it, 506 00:27:24,643 --> 00:27:27,479 it's definitely a risky move. It's a gamble. 507 00:27:27,562 --> 00:27:29,272 If you slightly miss the mark, 508 00:27:29,356 --> 00:27:31,316 it could be off-putting to a lot of people. 509 00:27:31,399 --> 00:27:35,278 But I really wanted to preserve the identity of bibimbap. 510 00:27:35,362 --> 00:27:37,489 So I didn't want to stray too far. 511 00:27:38,281 --> 00:27:40,241 [Paik] Thank you so much for the meal. 512 00:27:40,325 --> 00:27:41,993 [narrator] The tasting has now concluded. 513 00:27:42,577 --> 00:27:47,082 Judges, please enter your scores for Chef Edward Lee now. 514 00:27:48,375 --> 00:27:53,213 [Edward] I thought they were very positive and very curious about what I made. 515 00:27:54,798 --> 00:27:59,260 [narrator] We will now announce Chef Edward Lee's final score. 516 00:27:59,928 --> 00:28:01,554 The judges' scores will be… 517 00:28:02,097 --> 00:28:04,057 [suspenseful music playing] 518 00:28:04,641 --> 00:28:07,227 CURRENT 1ST PLACE JUNG JI-SUN: 169 POINTS 519 00:28:07,310 --> 00:28:10,146 [narrator] The judges' scores will be revealed now. 520 00:28:10,980 --> 00:28:12,023 Whoa. 521 00:28:12,524 --> 00:28:14,693 [Ho-joon chuckles] 522 00:28:16,361 --> 00:28:18,988 [narrator] Judge Paik Jong-won gives a 97. 523 00:28:19,072 --> 00:28:21,491 Judge Anh Sung-jae gives an 82. 524 00:28:21,574 --> 00:28:24,661 Edward Lee has received in total 525 00:28:24,744 --> 00:28:27,247 a score of 179. 526 00:28:29,916 --> 00:28:30,875 Thank you. 527 00:28:32,001 --> 00:28:35,130 CURRENT RANKING 1ST PLACE: EDWARD LEE, 179 POINTS 528 00:28:35,213 --> 00:28:37,549 The challenge today was to create a dish 529 00:28:37,632 --> 00:28:40,218 that represented a culmination of your life 530 00:28:40,301 --> 00:28:42,971 to convince us how your dish represents your life. 531 00:28:43,054 --> 00:28:46,891 And after trying yours, Chef Edward Lee, I must say that you've convinced me. 532 00:28:46,975 --> 00:28:49,185 Every Korean has had bibimbap. 533 00:28:49,269 --> 00:28:51,604 We've had it since we were little kids. 534 00:28:51,688 --> 00:28:53,273 So I was expecting one thing, 535 00:28:53,898 --> 00:28:56,484 but you made me go, "Wow, this is totally different." 536 00:28:56,568 --> 00:28:58,486 "That's a whole new take on bibimbap." 537 00:28:58,570 --> 00:29:02,866 I think this dish is a good example of how to create a compelling narrative 538 00:29:02,949 --> 00:29:05,702 around Korean food for a global audience. 539 00:29:05,785 --> 00:29:07,287 That's why I gave you that score. 540 00:29:07,787 --> 00:29:11,082 I agree with certain parts of what Judge Paik is saying. 541 00:29:11,166 --> 00:29:13,293 But I also disagree with other parts too. 542 00:29:13,877 --> 00:29:16,963 The difference in our scores wasn't about how the dish tasted. 543 00:29:17,046 --> 00:29:18,423 It was a difference in thought. 544 00:29:18,506 --> 00:29:22,218 If he said this was a modified deopbap, I would've bought into it more. 545 00:29:22,302 --> 00:29:26,598 But he said this was bibimbap, and I personally couldn't get behind that 546 00:29:26,681 --> 00:29:29,434 because I had to use a knife and cut into it in order to eat it. 547 00:29:29,934 --> 00:29:32,479 You can't just call a dish something when it definitely isn't that. 548 00:29:33,313 --> 00:29:36,441 I gave him that score because calling it bibimbap 549 00:29:36,941 --> 00:29:40,320 misrepresents what that iconic Korean dish actually is. 550 00:29:41,237 --> 00:29:45,992 [narrator] Edward Lee leads with a score of 179. 551 00:29:46,701 --> 00:29:48,745 [Edward] The… the score was surprising. 552 00:29:48,828 --> 00:29:50,663 It was kind of confusing to me 553 00:29:50,747 --> 00:29:54,000 because the difference between the two judges was so much. 554 00:29:54,083 --> 00:29:57,545 And I think 179 is not a great score. 555 00:29:58,129 --> 00:30:00,131 [curious music playing] 556 00:30:05,595 --> 00:30:06,679 Hello. 557 00:30:06,763 --> 00:30:10,600 The reason why I chose this dish as the dish that shaped my life 558 00:30:10,683 --> 00:30:14,896 is because when I started my business in 2015, 559 00:30:14,979 --> 00:30:18,441 I went in with high hopes, but things didn't exactly go to plan. 560 00:30:18,942 --> 00:30:22,153 In fact, things went so badly, I almost went out of business. 561 00:30:22,237 --> 00:30:26,157 So I started thinking about what inexpensive ingredients I could use 562 00:30:26,241 --> 00:30:29,035 that would still add a lot of flavor, and I thought of onions. 563 00:30:29,619 --> 00:30:31,496 That's how it became my signature dish. 564 00:30:32,288 --> 00:30:35,708 I roasted the onions in the oven, and then I cooked them over charcoal 565 00:30:35,792 --> 00:30:39,712 to sear the outside while maintaining the moisture that was on the inside. 566 00:30:40,672 --> 00:30:41,798 The key to this dish 567 00:30:41,881 --> 00:30:45,468 is really the sliced green onions and the deep-fried green onions. 568 00:30:45,552 --> 00:30:48,346 They bring out the texture in the other ingredients. 569 00:30:49,264 --> 00:30:51,933 People started talking, and it got pretty popular. 570 00:30:52,016 --> 00:30:53,726 And now, I own nine restaurants, 571 00:30:53,810 --> 00:30:55,937 and this is the dish that made it possible. 572 00:30:56,020 --> 00:30:57,647 The kuro tamanegi, 573 00:30:57,730 --> 00:30:59,899 which literally means "the black onion." 574 00:31:01,192 --> 00:31:02,986 This dish shaped my life. 575 00:31:04,946 --> 00:31:06,906 [Paik] So what you're saying is that this dish 576 00:31:06,990 --> 00:31:09,826 is the one that really kick-started the success of your business. 577 00:31:09,909 --> 00:31:12,036 Correct. We still sell it today at my restaurants. 578 00:31:12,120 --> 00:31:13,705 It's our signature dish. 579 00:31:15,415 --> 00:31:16,749 So what should we try first? 580 00:31:17,250 --> 00:31:20,879 I think it's best when you try all three parts at the same time. 581 00:31:20,962 --> 00:31:24,007 The deep-fried part, the green onions, and the roasted onion. 582 00:31:24,090 --> 00:31:26,593 And feel free to use as much sauce as you'd like. 583 00:31:30,013 --> 00:31:31,931 [suspenseful music playing] 584 00:31:39,480 --> 00:31:41,858 [Ho-joon] I was very confident in my onion dish. 585 00:31:42,942 --> 00:31:45,069 -You said this is your signature dish. -[Ho-joon] Yes. 586 00:31:45,153 --> 00:31:47,864 I think Negi might be the only place you can find this dish. 587 00:31:47,947 --> 00:31:50,491 Absolutely. I had a hard time coming up with it. 588 00:31:51,326 --> 00:31:53,536 -I really loved it. -Thank you for the meal, Chef. 589 00:31:53,620 --> 00:31:54,495 [Ho-joon] Thank you. 590 00:31:54,579 --> 00:31:58,541 [narrator] We will now announce Chef Jang Ho-joon's final score. 591 00:31:59,959 --> 00:32:01,336 The judges' scores 592 00:32:02,462 --> 00:32:04,172 will be revealed now. 593 00:32:06,049 --> 00:32:08,718 CURRENT 1ST PLACE EDWARD LEE: 179 POINTS 594 00:32:08,801 --> 00:32:10,470 [narrator] Jang Ho-jun has received 595 00:32:10,553 --> 00:32:15,266 91 points from Judge Paik Jong-won and 87 points from Judge Ahn Sung-jae. 596 00:32:15,350 --> 00:32:17,936 That's 178 points total. 597 00:32:21,606 --> 00:32:23,232 2ND PLACE: JANG HO-JOON, 178 POINTS 598 00:32:23,316 --> 00:32:26,194 What struck me is how you took a cheap ingredient 599 00:32:26,277 --> 00:32:27,862 and used it to your advantage. 600 00:32:27,946 --> 00:32:31,616 You really harnessed that sweet flavor that you get when you cook an onion. 601 00:32:31,699 --> 00:32:34,369 I can totally see why your sales skyrocketed 602 00:32:34,452 --> 00:32:36,287 when you introduced this dish. 603 00:32:36,788 --> 00:32:39,916 -It was really lovely. -Thank you. Thank you. 604 00:32:39,999 --> 00:32:44,003 I believe that picking ingredients is the most important part of making a dish. 605 00:32:44,587 --> 00:32:47,298 And unfortunately, the flavor of the onions 606 00:32:47,382 --> 00:32:48,591 wasn't quite good enough. 607 00:32:48,675 --> 00:32:51,260 So, Chef, that's why I gave you that score. 608 00:32:51,970 --> 00:32:54,263 I was afraid of undercooking the onions, 609 00:32:54,347 --> 00:32:57,058 so I left them in longer and ended up overcooking them. 610 00:32:57,767 --> 00:32:59,477 That was definitely a mistake on my part. 611 00:32:59,560 --> 00:33:02,939 After that, I started thinking about what the next challenge would be. 612 00:33:04,148 --> 00:33:08,611 THE DISH THAT SHAPED AUNTIE OMAKASE #1'S LIFE 613 00:33:08,695 --> 00:33:10,697 [emotional music playing] 614 00:33:12,115 --> 00:33:15,994 [Auntie] I'm very used to making over a thousand servings of this, 615 00:33:16,077 --> 00:33:18,037 Andong guksi, every day. 616 00:33:18,955 --> 00:33:21,249 It's something I've only ever made for my customers. 617 00:33:21,332 --> 00:33:24,043 I've certainly never made it in a place like this. 618 00:33:24,127 --> 00:33:25,420 I was pretty nervous. 619 00:33:43,187 --> 00:33:45,231 This dish is an Andong guksi 620 00:33:45,314 --> 00:33:47,483 made with boiled noodles and seasonal greens. 621 00:33:47,567 --> 00:33:49,569 [curious music playing] 622 00:33:55,658 --> 00:33:57,452 [Auntie] The noodles weren't gonna be enough, 623 00:33:57,535 --> 00:34:01,080 so I decided that I would cook some millet rice to go alongside them. 624 00:34:04,000 --> 00:34:07,712 I also made cabbage jeon and fresh kimchi. 625 00:34:09,213 --> 00:34:13,718 HANDMADE GUKSI, CABBAGE JEON, MILLET RICE, GEOTJEORI 626 00:34:13,801 --> 00:34:15,720 I want some. [chuckles] 627 00:34:17,096 --> 00:34:19,724 And as far as how these noodles have shaped my life, 628 00:34:20,266 --> 00:34:21,100 uh… 629 00:34:21,809 --> 00:34:23,227 [chuckles nervously] 630 00:34:24,729 --> 00:34:25,563 Mmm. 631 00:34:30,318 --> 00:34:33,321 I grew up in a very wealthy household when I was little, 632 00:34:33,404 --> 00:34:37,867 but when my father's business suddenly failed, we fell on hard times. 633 00:34:37,950 --> 00:34:41,913 This caused my father to collapse due to cerebral hemorrhaging, 634 00:34:42,455 --> 00:34:44,999 and he became partially paralyzed. 635 00:34:45,792 --> 00:34:48,503 In order to raise me and in order to raise all of us, 636 00:34:48,586 --> 00:34:49,796 my mom stepped up. 637 00:34:49,879 --> 00:34:53,382 So she started selling noodles at a corner stall at a marketplace. 638 00:34:54,342 --> 00:34:57,386 Back when I was in school, I hated eating those noodles. 639 00:34:58,054 --> 00:34:59,806 And when I think back on it, 640 00:35:00,348 --> 00:35:04,060 I think I hated them so much because I saw them as a symbol of poverty. 641 00:35:04,685 --> 00:35:06,729 And to add on top of that, my mother 642 00:35:06,813 --> 00:35:10,525 had surgery on both of her eyes because of complications from diabetes. 643 00:35:10,608 --> 00:35:12,693 So that's how I learned how to make noodles. 644 00:35:12,777 --> 00:35:15,822 My mom was struggling so much, I didn't really have a choice. 645 00:35:16,447 --> 00:35:18,866 So I took over the job, and I kept working. 646 00:35:18,950 --> 00:35:19,951 I got married. 647 00:35:20,034 --> 00:35:21,410 I had kids 648 00:35:21,494 --> 00:35:24,580 and eventually bought another store to expand our business. 649 00:35:24,664 --> 00:35:28,501 Now, we make a comfortable living, and we're able to take care of my parents 650 00:35:29,001 --> 00:35:30,711 and my husband's parents. 651 00:35:30,795 --> 00:35:35,800 And I'm able to buy my son and daughter delicious food and everything they want. 652 00:35:35,883 --> 00:35:37,677 I did this by selling noodles, 653 00:35:37,760 --> 00:35:39,804 the same noodles that I hated so much 654 00:35:39,887 --> 00:35:42,807 eventually became my greatest savior. 655 00:35:42,890 --> 00:35:45,101 To me, these noodles are 656 00:35:45,893 --> 00:35:47,520 something of a miracle, 657 00:35:48,312 --> 00:35:50,064 like fate brought us together. 658 00:35:50,148 --> 00:35:52,984 These noodles have allowed me to put food on the table. 659 00:35:53,484 --> 00:35:58,114 They've let our family live happily, which is why I've gone with this dish 660 00:35:58,197 --> 00:36:00,533 as the one that shaped my life. 661 00:36:02,743 --> 00:36:04,579 [emotional music fades] 662 00:36:04,662 --> 00:36:06,455 [Paik] Let's try it while it's fresh. 663 00:36:14,213 --> 00:36:15,256 [slurps] 664 00:36:16,799 --> 00:36:18,801 [utensils clinking] 665 00:36:22,388 --> 00:36:23,514 [slurping] 666 00:36:32,690 --> 00:36:35,193 [slurping] 667 00:36:37,695 --> 00:36:39,071 Damn, that looks good. 668 00:36:41,324 --> 00:36:42,825 [Paik sighs] 669 00:36:43,409 --> 00:36:48,164 [narrator] Judges, please enter your scores for Auntie Omakase #1. 670 00:36:49,624 --> 00:36:52,418 [Auntie] This is a dish that I make every single day. 671 00:36:52,501 --> 00:36:55,004 I've been making this dish for over 20 years. 672 00:36:55,087 --> 00:36:57,715 This isn't some random new dish I just came up with. 673 00:36:57,798 --> 00:36:59,800 [suspenseful music playing] 674 00:37:06,682 --> 00:37:10,436 [Auntie] So I wasn't quite sure how I was going to feel once I saw my score. 675 00:37:11,812 --> 00:37:16,984 [narrator] We will now announce Auntie Omakase #1's final score. 676 00:37:17,985 --> 00:37:19,904 The judges' scores will be… 677 00:37:20,321 --> 00:37:23,032 CURRENT 1ST PLACE EDWARD LEE: 179 POINTS 678 00:37:23,115 --> 00:37:24,158 …revealed now. 679 00:37:26,911 --> 00:37:29,038 Judge Paik Jong-won gives a 90. 680 00:37:29,121 --> 00:37:31,499 Judge Anh Sung-jae gives an 85. 681 00:37:31,582 --> 00:37:34,877 Auntie Omakase #1 has received in total 682 00:37:34,961 --> 00:37:37,004 a score of 175. 683 00:37:41,717 --> 00:37:43,970 Words can't really explain how you've brought out 684 00:37:44,053 --> 00:37:46,764 this nuanced but rich and wholesome flavor. 685 00:37:46,847 --> 00:37:50,977 This is a dish that people need to experience for themselves. 686 00:37:51,060 --> 00:37:52,311 So I really hope 687 00:37:52,395 --> 00:37:55,898 that people have the opportunity to visit your restaurant 688 00:37:55,982 --> 00:37:58,901 and realize that dishes like this exist in Korea. 689 00:37:58,985 --> 00:38:00,319 Thank you for the meal. 690 00:38:00,403 --> 00:38:01,404 [Paik] Thank you. 691 00:38:01,487 --> 00:38:03,489 [emotional music playing] 692 00:38:06,993 --> 00:38:09,662 [Auntie] It felt like all my hard work had been validated. 693 00:38:09,745 --> 00:38:12,373 I was very happy with my score. I was honored. 694 00:38:15,626 --> 00:38:20,673 [narrator] Currently, Edward Lee is leading with a score of 179. 695 00:38:20,756 --> 00:38:21,882 [Ho-joon] What's that? 696 00:38:22,967 --> 00:38:24,635 That is one scary photo. 697 00:38:25,511 --> 00:38:27,179 THE DISH THAT SHAPED COOKING MANIAC'S LIFE 698 00:38:27,263 --> 00:38:30,349 [Maniac] I had to nail this challenge. That's all I was thinking about. 699 00:38:30,433 --> 00:38:32,435 [mysterious music playing] 700 00:38:34,603 --> 00:38:36,022 I had to put myself out there. 701 00:38:37,023 --> 00:38:41,444 I was here to do what I wanted anyways, so I had to bet on myself. 702 00:38:52,204 --> 00:38:54,999 The dish I made today is an onion soup 703 00:38:55,082 --> 00:38:56,417 using gnarly onions. 704 00:38:56,500 --> 00:39:00,671 GNARLY ONION SOUP 705 00:39:00,755 --> 00:39:02,715 [whimsical music playing] 706 00:39:02,798 --> 00:39:05,593 [Maniac] It's really a very simple dish, 707 00:39:05,676 --> 00:39:07,928 but it takes quite a while to actually make. 708 00:39:10,306 --> 00:39:12,224 First, you have to stir-fry the onions 709 00:39:12,308 --> 00:39:15,686 until they're so caramelized that they turn into a jam. 710 00:39:16,729 --> 00:39:20,149 After that, add in a mix of alcohol and broth, 711 00:39:20,232 --> 00:39:21,442 and boil it some more, 712 00:39:22,610 --> 00:39:24,737 and then put everything into a little pot, 713 00:39:24,820 --> 00:39:25,863 add cheese, 714 00:39:27,239 --> 00:39:29,700 and then heat it up until it looks well-cooked. 715 00:39:33,579 --> 00:39:34,497 Yes. 716 00:39:39,210 --> 00:39:41,462 I'm somewhat of a gnarly individual myself. 717 00:39:44,673 --> 00:39:47,009 I've heard people say I look scary. 718 00:39:47,093 --> 00:39:51,013 I've been told I have a very aggressive… stare. 719 00:39:51,931 --> 00:39:54,600 I don't think people really understand who I am. 720 00:39:55,267 --> 00:39:58,979 Some people say that I look like a thug or that I've got an attitude problem. 721 00:39:59,730 --> 00:40:01,690 Those things have really affected me. 722 00:40:02,274 --> 00:40:04,276 Even when I ran my restaurant 723 00:40:04,360 --> 00:40:08,072 people would say they didn't want me to come over and explain the dish to them. 724 00:40:10,241 --> 00:40:12,576 So that made me question why I was even here. 725 00:40:12,660 --> 00:40:14,286 I actually thought about that a lot. 726 00:40:15,162 --> 00:40:18,999 When we were tasked with presenting a dish that represented our lives, 727 00:40:19,542 --> 00:40:23,421 I wanted to choose a dish that showed everyone who the real me is. 728 00:40:24,004 --> 00:40:25,881 And I decided on this onion soup. 729 00:40:25,965 --> 00:40:28,384 And the reason I went with gnarly onions 730 00:40:29,009 --> 00:40:32,430 was because they're just as good, they taste exactly the same, 731 00:40:32,513 --> 00:40:35,766 but they get ignored regardless, just because they're ugly, 732 00:40:36,308 --> 00:40:37,726 which is how I see myself. 733 00:40:39,019 --> 00:40:42,690 At first glance, this dish appears to be boiling hot and rough around the edges, 734 00:40:42,773 --> 00:40:44,400 like the pot that it's served in. 735 00:40:45,109 --> 00:40:46,819 But once you have a spoonful… 736 00:40:52,950 --> 00:40:54,201 Fuck yeah, that's good. 737 00:40:56,537 --> 00:40:59,748 …it warms you up and soothes your soul. 738 00:41:00,749 --> 00:41:05,171 I wanted to make this dish so people could see who I really am. 739 00:41:05,880 --> 00:41:08,466 I want them to know I take cooking seriously 740 00:41:09,175 --> 00:41:10,843 and I'm not who they think I am. 741 00:41:12,761 --> 00:41:13,888 But I mean, 742 00:41:13,971 --> 00:41:16,891 some of the things you mentioned, like the frightening stare, 743 00:41:16,974 --> 00:41:18,642 stuff like that can be fixed. 744 00:41:19,393 --> 00:41:22,396 It's not like you can't change it, so why not change it? 745 00:41:22,938 --> 00:41:24,857 Believe me, I've tried, but I just can't do it. 746 00:41:25,357 --> 00:41:27,193 You do look scary in that photo. 747 00:41:27,276 --> 00:41:29,236 [curious music playing] 748 00:41:29,320 --> 00:41:32,740 -You gotta admit, that one's scary. -I get it with that one. [sighs] 749 00:41:33,699 --> 00:41:35,201 I also 750 00:41:35,826 --> 00:41:37,786 sometimes flinch when I see myself, 751 00:41:37,870 --> 00:41:39,371 so I know what you mean by that. 752 00:41:39,455 --> 00:41:41,916 [laughs] 753 00:41:41,999 --> 00:41:44,043 [Paik] Look at you laughing and smiling. 754 00:41:44,126 --> 00:41:46,003 You look great when you're smiling. 755 00:41:46,086 --> 00:41:47,713 I do look all right when I smile, but… 756 00:41:47,796 --> 00:41:49,965 [Anh] He looks so gentle when he does that. 757 00:41:50,049 --> 00:41:51,592 [laughing] 758 00:41:51,675 --> 00:41:53,469 [Paik] See? Just keep smiling. 759 00:41:53,552 --> 00:41:55,346 You had the solution the whole time. 760 00:41:55,429 --> 00:41:57,890 I admire how much heart you put into your cooking. 761 00:41:57,973 --> 00:42:00,476 You always give everything 100%. 762 00:42:00,976 --> 00:42:02,394 You just go for it. 763 00:42:03,020 --> 00:42:04,939 I'm inspired by the way you cook. 764 00:42:11,195 --> 00:42:12,196 [sighs] 765 00:42:12,279 --> 00:42:14,490 [suspenseful music playing] 766 00:42:23,916 --> 00:42:27,253 [Maniac] I kind of want it to feel as if they're taking in my soul. 767 00:42:36,470 --> 00:42:39,682 [narrator] Judges, enter your scores for Cooking Maniac. 768 00:42:50,442 --> 00:42:55,739 Currently, Edward Lee is still leading with a score of 179. 769 00:42:55,823 --> 00:42:57,866 CURRENT 1ST PLACE EDWARD LEE: 179 POINTS 770 00:42:57,950 --> 00:43:02,288 For first place, contestants must score higher than Chef Edward Lee. 771 00:43:03,330 --> 00:43:04,665 Now, 772 00:43:04,748 --> 00:43:08,252 we will announce Cooking Maniac's final score. 773 00:43:10,254 --> 00:43:12,131 [Maniac] Please let me get past this guy. 774 00:43:13,966 --> 00:43:16,677 [narrator] Judge Paik Jong-won has given an 88. 775 00:43:16,760 --> 00:43:19,179 Judge Anh Sung-jae has given an 89. 776 00:43:19,680 --> 00:43:23,892 Cooking Maniac has received in total a score of 177. 777 00:43:25,603 --> 00:43:27,104 [mysterious music playing] 778 00:43:27,187 --> 00:43:28,647 3RD PLACE: COOKING MANIAC, 177 POINTS 779 00:43:28,731 --> 00:43:31,066 I personally think you got a little carried away 780 00:43:31,150 --> 00:43:32,735 with what you were going for. 781 00:43:32,818 --> 00:43:36,071 It was almost like juice made with onion extract. 782 00:43:36,155 --> 00:43:37,239 Oh, okay. 783 00:43:37,323 --> 00:43:39,116 [Paik] One of the things about onion soup 784 00:43:39,199 --> 00:43:41,827 that I happen to find very charming and really enjoy 785 00:43:42,411 --> 00:43:45,831 is that it just keeps making you want to come back for more and more. 786 00:43:45,914 --> 00:43:49,376 And I think that happens because you get that subtle smell, 787 00:43:49,460 --> 00:43:51,420 that subtle aroma of the onion. 788 00:43:51,503 --> 00:43:53,130 But with your dish, 789 00:43:53,213 --> 00:43:57,176 the scent of the caramelized onions was just so powerful and overwhelming 790 00:43:57,259 --> 00:43:59,011 that I was worried for a second 791 00:43:59,094 --> 00:44:02,723 that this dish was going to make me stay away from onions for a while. 792 00:44:02,806 --> 00:44:05,601 So that's the reason why I had to take away some points. 793 00:44:06,226 --> 00:44:08,646 But if I'm being honest, 794 00:44:09,229 --> 00:44:12,983 the imbalance between the onions and the rest of your ingredients 795 00:44:13,067 --> 00:44:15,736 felt especially pronounced in your dish. 796 00:44:15,819 --> 00:44:18,155 The broth you used was very strong. 797 00:44:18,238 --> 00:44:21,367 However, though you should consider your customers' opinions, 798 00:44:21,450 --> 00:44:23,577 the chef's intent is what matters the most. 799 00:44:23,661 --> 00:44:25,496 And in terms of overall execution, 800 00:44:25,579 --> 00:44:27,956 your onion soup was very well-made, 801 00:44:28,040 --> 00:44:29,750 which is why I gave you that score. 802 00:44:29,833 --> 00:44:31,502 -Thank you for the meal. -[Paik] Thank you. 803 00:44:34,380 --> 00:44:36,340 [Maniac] Two points was the difference. 804 00:44:37,049 --> 00:44:39,093 I wish I got a few more. [chuckles] 805 00:44:39,426 --> 00:44:42,346 JUDGE ANH SUNG-JAE HAS NOT ONCE GIVEN A SCORE OVER 90 YET 806 00:44:42,429 --> 00:44:45,307 [Anh] I think giving any dish a perfect score would be crazy. 807 00:44:45,891 --> 00:44:48,644 The highest score I would give a dish that tastes great 808 00:44:48,727 --> 00:44:51,313 and that has been executed at a very high level 809 00:44:51,397 --> 00:44:53,565 would probably be about a 90. 810 00:44:54,066 --> 00:44:59,780 [narrator] Chef Edward Lee is leading with a score of 179. 811 00:45:02,783 --> 00:45:04,326 Napoli Matfia, 812 00:45:04,827 --> 00:45:06,995 please head up to the judges' table. 813 00:45:07,663 --> 00:45:09,665 [suspenseful music playing] 814 00:45:12,751 --> 00:45:14,336 [Paik] There's a fire under there. 815 00:45:15,087 --> 00:45:16,130 It's a fire right? 816 00:45:16,213 --> 00:45:17,506 [Anh] Yes, that's a fire. 817 00:45:36,650 --> 00:45:38,485 The dish I've prepared for you today is 818 00:45:40,028 --> 00:45:41,363 gegukji pasta. 819 00:45:42,906 --> 00:45:45,325 [Matfia] Basically, when you look at what I prepared, 820 00:45:45,409 --> 00:45:48,787 you will see a dish that tells the story of me and my great-grandmother. 821 00:45:49,288 --> 00:45:51,123 I grew up with working parents, 822 00:45:51,206 --> 00:45:54,084 so my great-grandmother helped raise me when I was little. 823 00:45:54,626 --> 00:45:57,212 And one of her dishes that really stood out was gegukji. 824 00:45:57,296 --> 00:45:59,965 It's a local traditional dish from Chungcheongnam-do, 825 00:46:00,048 --> 00:46:01,633 and it's a soup that you make 826 00:46:01,717 --> 00:46:05,429 by boiling leftover gejang, cabbage, doenjang, and ganjang. 827 00:46:06,013 --> 00:46:07,681 I still really like this dish a lot, 828 00:46:07,765 --> 00:46:09,850 which is why I decided to make it. 829 00:46:09,933 --> 00:46:11,518 [orchestral string music playing] 830 00:46:11,602 --> 00:46:13,479 First comes the base. 831 00:46:13,562 --> 00:46:15,022 I cooked the soup, 832 00:46:15,105 --> 00:46:18,025 then I added the pasta, which I made into candy-shaped pieces 833 00:46:18,108 --> 00:46:21,153 that looked like the candy my great-grandmother loved to eat. 834 00:46:21,779 --> 00:46:22,780 I also 835 00:46:22,863 --> 00:46:25,699 remember that when she gave me my allowance, 836 00:46:25,783 --> 00:46:29,203 she would fish the money out of this very dated coin purse. 837 00:46:29,286 --> 00:46:32,581 So I also made cabbage dumplings in the shape of that purse, 838 00:46:32,664 --> 00:46:34,583 using minced gamtae and shrimp, 839 00:46:34,666 --> 00:46:35,834 regional delicacies. 840 00:46:38,420 --> 00:46:39,963 The deep-fried shore crabs 841 00:46:40,047 --> 00:46:41,882 were also inspired by a snack 842 00:46:41,965 --> 00:46:44,676 that my great-grandmother used to make for me as well. 843 00:46:50,015 --> 00:46:52,476 -What did you make the stock with? -[Matfia] Gegukji stock. 844 00:46:52,559 --> 00:46:55,354 Because I specialize in Italian fine dining, 845 00:46:55,854 --> 00:46:59,566 I wanted to make sure I added elements of that into this dish as well. 846 00:47:00,150 --> 00:47:03,111 So I used an Italian mocha pot to heat it up and prepare it. 847 00:47:03,612 --> 00:47:06,782 I personally think the most important part making gegukji 848 00:47:06,865 --> 00:47:08,200 is getting that pungent aroma. 849 00:47:08,784 --> 00:47:11,829 I thought long and hard about what I wanted to use to achieve that, 850 00:47:12,329 --> 00:47:15,082 and I settled on an Italian anchovy extract. 851 00:47:16,750 --> 00:47:20,379 So this dish represents my own unique way of bringing cherished memories 852 00:47:20,462 --> 00:47:22,756 with my great-grandmother back to life. 853 00:47:25,926 --> 00:47:28,303 [Anh] So you were raised in the Seosan, Taean areas? 854 00:47:28,387 --> 00:47:30,556 -[Matfia] Yes, I was. -Let's try this first. 855 00:47:34,476 --> 00:47:37,771 [Matfia] Judge Paik Jong-won happens to be from Chungcheongnam-do, 856 00:47:37,855 --> 00:47:41,066 so I was definitely feeling the pressure while he tried the dish. 857 00:47:41,692 --> 00:47:43,694 [mysterious music playing] 858 00:47:48,156 --> 00:47:50,701 [Paik] Gegukji is not an easy dish to pull off. 859 00:47:51,201 --> 00:47:53,871 A lot of people who try it for the first time are disappointed 860 00:47:53,954 --> 00:47:57,833 because it's got this subtle flavor that can taste bland if not done properly. 861 00:47:57,916 --> 00:48:01,128 So I was surprised to see that he went for it in his dish. 862 00:48:20,731 --> 00:48:23,400 [Hyun-seok] The judges seemed to really like his dish. 863 00:48:25,193 --> 00:48:27,446 [Ho-joon] They looked like they were really enjoying it. 864 00:48:27,946 --> 00:48:29,156 They had a lot. 865 00:48:30,365 --> 00:48:31,241 [Paik] Gegukji 866 00:48:31,909 --> 00:48:33,911 is an incredibly obscure dish, 867 00:48:33,994 --> 00:48:35,454 so I first have to give you credit 868 00:48:35,537 --> 00:48:39,333 for making such a bold decision to incorporate it into a pasta dish, 869 00:48:39,416 --> 00:48:40,584 and to base the entire dish 870 00:48:40,667 --> 00:48:43,211 around memories you have with your great-grandmother. 871 00:48:43,295 --> 00:48:44,129 It's very bold. 872 00:48:44,212 --> 00:48:47,090 A grandmother and a cook. That's the best combo. 873 00:48:47,674 --> 00:48:48,759 Yes, right. 874 00:48:48,842 --> 00:48:50,844 But did you only use gegukji? 875 00:48:50,928 --> 00:48:54,765 Or did you add more seafood to make it taste even better? 876 00:48:54,848 --> 00:48:56,850 -Tell me about your approach. -[Matfia] Oh. 877 00:48:56,934 --> 00:48:59,853 I just tried to replicate the flavors from my memories, 878 00:48:59,937 --> 00:49:01,897 so I avoided using anything fancy. 879 00:49:01,980 --> 00:49:03,774 The thing that I thought was the most important 880 00:49:03,857 --> 00:49:06,860 was sticking to the ingredients from Taean and Seosan. 881 00:49:06,944 --> 00:49:10,948 I used those ingredients exclusively because this dish is from that region. 882 00:49:11,031 --> 00:49:12,491 [suspenseful music playing] 883 00:49:12,574 --> 00:49:15,452 If he had slapped it together with fancy ingredients 884 00:49:15,535 --> 00:49:19,039 to try and give the dish a bit more flair, it would've backfired on him. 885 00:49:19,122 --> 00:49:23,418 The fact that he didn't shows he knew exactly what he wanted. 886 00:49:23,502 --> 00:49:25,212 That deserves high praise. 887 00:49:26,880 --> 00:49:28,966 [narrator] The tasting has now concluded. 888 00:49:37,599 --> 00:49:42,771 Currently, Chef Edward Lee is leading with a score of 179. 889 00:49:44,314 --> 00:49:48,110 The judges' scores will be revealed now. 890 00:49:48,944 --> 00:49:51,238 [Matfia] I hope my dish can get me into first place. 891 00:49:51,738 --> 00:49:54,366 [Edward] I don't… I've learned not to expect anything. 892 00:49:54,449 --> 00:49:57,411 I go in there, and whatever happens, happens. 893 00:49:58,036 --> 00:49:59,121 [Ho-joon] What is it? 894 00:50:02,124 --> 00:50:03,083 Oh. 895 00:50:03,583 --> 00:50:05,168 Oh. 896 00:50:06,044 --> 00:50:09,339 [narrator] The judges' scores will be revealed now. 897 00:50:11,675 --> 00:50:12,843 [Hyun-seok and Ho-joon] Oh! 898 00:50:12,926 --> 00:50:15,470 [narrator] Judge Paik Jong-won has given a 92. 899 00:50:15,554 --> 00:50:17,764 Judge Anh Sung-jae has given a 90. 900 00:50:17,848 --> 00:50:21,601 Napoli Matfia has received in total a score of 182. 901 00:50:21,685 --> 00:50:22,978 And with that, 902 00:50:23,061 --> 00:50:25,939 Napoli Matfia has moved into first place. 903 00:50:27,733 --> 00:50:30,569 1ST PLACE: NAPOLI MATFIA, 182 POINTS 2ND PLACE: EDWARD LEE, 179 POINTS 904 00:50:30,652 --> 00:50:34,031 When it comes to… grading these dishes, 905 00:50:34,114 --> 00:50:37,993 I think there's always… room for improvement. 906 00:50:39,286 --> 00:50:42,706 So I don't even give my own dishes a score higher than 90. 907 00:50:43,665 --> 00:50:45,709 This was a delicious dish, 908 00:50:45,792 --> 00:50:48,128 and it showed a lot of restraint as well. 909 00:50:48,211 --> 00:50:50,547 It makes the most of its ingredients. 910 00:50:51,048 --> 00:50:53,550 That's why I gave you that score. 911 00:50:55,093 --> 00:50:58,263 Despite his young age, I could tell that Napoli Matfia 912 00:50:58,346 --> 00:51:00,390 understands the finer points of cooking. 913 00:51:00,474 --> 00:51:04,311 His dish showed a lot of finesse in how he tried to recreate 914 00:51:04,394 --> 00:51:05,979 his grandmother's warmth. 915 00:51:06,063 --> 00:51:08,732 So I gave it a 90. A perfect score for me. 916 00:51:09,316 --> 00:51:11,359 [Matfia] I knew that none of the other chefs 917 00:51:11,443 --> 00:51:13,820 had received a 90 or above from both Judges. 918 00:51:13,904 --> 00:51:17,199 So when I saw that, I was like, "Is this actually happening?" 919 00:51:17,991 --> 00:51:19,743 [Edward] It was gonna happen sooner or later. 920 00:51:19,826 --> 00:51:21,453 Someone was gonna beat my score. 921 00:51:22,079 --> 00:51:23,914 But we'll see if his score can last 922 00:51:23,997 --> 00:51:28,543 because the… the last few chefs, uh, are very strong. 923 00:51:28,627 --> 00:51:33,381 So, uh, I think maybe someone might even be able to beat his score. 924 00:51:37,344 --> 00:51:38,762 Seung-won will do well. 925 00:51:38,845 --> 00:51:40,013 Triple Star. 926 00:51:41,556 --> 00:51:42,641 [narrator] Triple Star, 927 00:51:42,724 --> 00:51:45,143 please head up to the judges' table. 928 00:51:45,227 --> 00:51:46,728 THE DISH THAT SHAPED TRIPLE STAR'S LIFE 929 00:51:48,271 --> 00:51:50,690 You got this, man. Let's go. Let's go. Let's go. 930 00:51:51,316 --> 00:51:53,318 [mysterious music playing] 931 00:52:05,705 --> 00:52:07,374 [Anh] That's a good-looking dish. 932 00:52:09,042 --> 00:52:10,836 [Triple Star] The dish I prepared for you today 933 00:52:11,336 --> 00:52:14,005 is a dish that has helped me through thick and thin. 934 00:52:15,632 --> 00:52:18,760 Back when I was figuring out how to approach my career, 935 00:52:18,844 --> 00:52:21,721 I was struggling to figure out exactly what I wanted to do. 936 00:52:21,805 --> 00:52:24,391 But then I watched a documentary about Corey Lee 937 00:52:24,474 --> 00:52:25,725 and thought to myself, 938 00:52:26,309 --> 00:52:29,187 "Oh wow, I think I have to go and work for him." 939 00:52:29,271 --> 00:52:30,105 Oh! 940 00:52:30,188 --> 00:52:31,273 What's he doing now? 941 00:52:31,773 --> 00:52:34,067 -[Triple Star] He runs Benu. -[Paik] Ah. 942 00:52:34,151 --> 00:52:36,820 [Anh] He's a legendary young chef in the United States. 943 00:52:36,903 --> 00:52:37,821 [Paik] Corey Lee? 944 00:52:37,904 --> 00:52:40,407 [Anh] Yeah, he's the first Korean to earn three Michelin stars. 945 00:52:41,950 --> 00:52:45,620 He is why I went to the US and got an internship there. 946 00:52:45,704 --> 00:52:47,122 I got to work for him. 947 00:52:47,831 --> 00:52:48,748 After work, 948 00:52:49,249 --> 00:52:52,085 I went home every night and stayed up very late, 949 00:52:52,169 --> 00:52:53,879 relentlessly studying. 950 00:52:53,962 --> 00:52:56,214 These are all the notes I would take in my notebook. 951 00:52:56,298 --> 00:52:58,258 And whenever the going got tough, 952 00:52:58,341 --> 00:53:00,844 I would go to Pier 39, 953 00:53:00,927 --> 00:53:04,556 and I would order a clam chowder, which was rejuvenating. 954 00:53:04,639 --> 00:53:07,517 This dish really helped me during my time abroad in America. 955 00:53:08,101 --> 00:53:10,312 That's why today I decided to make 956 00:53:10,395 --> 00:53:11,813 a clam chowder soup. 957 00:53:11,897 --> 00:53:13,148 But I've put my own spin on it 958 00:53:13,231 --> 00:53:15,400 based on everything I've learned in my career. 959 00:53:15,901 --> 00:53:17,277 Clam chowder is, 960 00:53:17,360 --> 00:53:18,445 simply put, 961 00:53:18,528 --> 00:53:19,779 a clam cream soup. 962 00:53:19,863 --> 00:53:22,616 First, I made a stock by using clams. 963 00:53:24,284 --> 00:53:27,746 After that I added onions, celery, and whipped cream. 964 00:53:27,829 --> 00:53:29,247 I boiled it until it was thick. 965 00:53:29,331 --> 00:53:31,708 And finally, I added some caviar at the end. 966 00:53:32,542 --> 00:53:33,960 That's how I made the sauce. 967 00:53:35,462 --> 00:53:38,840 And no sauce is really complete without adding some meat. 968 00:53:39,674 --> 00:53:41,968 So I decided to use my favorite fish to cook, 969 00:53:42,052 --> 00:53:45,305 toothfish, better known in Korea as mero. 970 00:53:46,848 --> 00:53:48,767 So basically, I took clam chowder soup, 971 00:53:48,850 --> 00:53:51,144 which is a common dish in the United States, 972 00:53:51,228 --> 00:53:54,940 and I transformed it into more of a fine-dining dish for this challenge. 973 00:54:08,495 --> 00:54:10,038 [utensils clinking] 974 00:54:14,292 --> 00:54:16,836 [Triple Star] Apart from the taste, I wanted to see if they noticed 975 00:54:16,920 --> 00:54:18,463 the little details I'd put in. 976 00:54:19,381 --> 00:54:20,966 [energetic music playing] 977 00:54:21,049 --> 00:54:24,636 He presented his dish as a fine-dining dish, 978 00:54:24,719 --> 00:54:27,180 which meant I had to look closely at the finer details. 979 00:54:27,264 --> 00:54:29,015 Are the cubes one millimeter? 980 00:54:29,099 --> 00:54:30,058 Or three millimeters? 981 00:54:30,141 --> 00:54:31,851 How did he chop the carrots? 982 00:54:31,935 --> 00:54:33,228 How did he chop the celery? 983 00:54:33,311 --> 00:54:37,315 Based on what he was going for, everything was perfect. 984 00:54:45,824 --> 00:54:48,493 Everything was the same size as the caviar, 985 00:54:48,576 --> 00:54:49,828 just like he intended. 986 00:54:50,704 --> 00:54:53,373 He'd set out to make an elevated clam chowder dish. 987 00:54:53,456 --> 00:54:57,335 And he showcased all of the skills that he'd built up over the years. 988 00:54:59,713 --> 00:55:01,673 And it tasted great. 989 00:55:06,011 --> 00:55:08,305 [Paik] Triple Star, your story 990 00:55:08,388 --> 00:55:09,806 was about the fond memories 991 00:55:09,889 --> 00:55:12,309 that you've had with a clam-based dish. 992 00:55:12,392 --> 00:55:14,019 So the fact that you decided 993 00:55:14,102 --> 00:55:17,939 to use an in-season clam, like cockles, in this dish 994 00:55:18,023 --> 00:55:20,025 was a great idea, in my opinion. 995 00:55:20,108 --> 00:55:20,942 Thank you. 996 00:55:24,321 --> 00:55:25,739 [narrator] Napoli Matfia 997 00:55:25,822 --> 00:55:29,743 is currently leading with a score of 182. 998 00:55:29,826 --> 00:55:31,953 CURRENT 1ST PLACE NAPOLI MATFIA: 182 POINTS 999 00:55:32,037 --> 00:55:35,957 [narrator] Contestants must earn a higher score if they wish to pass him. 1000 00:55:36,958 --> 00:55:38,251 The judges' scores… 1001 00:55:38,335 --> 00:55:39,419 [Maniac] Let's go. Let's go. 1002 00:55:39,502 --> 00:55:40,670 …will be revealed now. 1003 00:55:42,047 --> 00:55:44,799 [Triple Star] I was excited that, if I scored high enough, 1004 00:55:44,883 --> 00:55:46,468 I would make it into the final. 1005 00:55:46,968 --> 00:55:49,554 [Matfia] I don't even know what kind of food Triple Star makes. 1006 00:55:49,637 --> 00:55:52,766 But what I do know is that he excels at everything he does. 1007 00:55:53,975 --> 00:55:57,771 [narrator] The judges' scores will be revealed now. 1008 00:55:57,854 --> 00:56:00,190 [suspenseful music playing] 1009 00:56:05,320 --> 00:56:06,654 Oh. That's high. 1010 00:56:06,738 --> 00:56:09,157 [narrator] Judge Paik Jong-won has given a 92. 1011 00:56:09,240 --> 00:56:11,659 Judge Anh Sung-jae has given an 87. 1012 00:56:11,743 --> 00:56:14,913 In total, Triple Star has a score of 179. 1013 00:56:14,996 --> 00:56:16,289 [applause] 1014 00:56:16,373 --> 00:56:18,875 TRIPLE STAR: 179 POINTS 1015 00:56:19,501 --> 00:56:21,461 2ND PLACE: EDWARD LEE, TRIPLE STAR 1016 00:56:21,544 --> 00:56:23,963 [Anh] I thought this dish was a really good display 1017 00:56:24,047 --> 00:56:25,799 of everything you've learned over the years 1018 00:56:25,882 --> 00:56:27,384 and what makes you unique. 1019 00:56:27,467 --> 00:56:30,595 You managed to balance all of the different ingredients. 1020 00:56:30,678 --> 00:56:31,846 Great job. 1021 00:56:31,930 --> 00:56:36,518 But I found myself wondering, "Would it be better with no fish?" 1022 00:56:37,018 --> 00:56:40,688 I think you could've thought more about the reason why you needed to add that in. 1023 00:56:40,772 --> 00:56:43,024 -Right. Thank you. -[Anh] Thank you for the meal. 1024 00:56:43,900 --> 00:56:45,902 -[Paik] Thank you. -[applause] 1025 00:56:50,323 --> 00:56:51,533 One seventy-nine? 1026 00:56:52,784 --> 00:56:54,077 I couldn't beat him. 1027 00:56:54,744 --> 00:56:57,914 [Triple Star] Honestly, I had a hard time trying to accept the judges' results. 1028 00:56:57,997 --> 00:57:01,418 I was just so confident in what I'd made for them. 1029 00:57:01,501 --> 00:57:04,129 I was definitely happy. Of course I was happy. 1030 00:57:04,212 --> 00:57:07,590 But it was too early to pop the champagne. 1031 00:57:07,674 --> 00:57:10,343 When I… first started cooking back in the day, 1032 00:57:10,427 --> 00:57:13,096 the first book I bought was written by chef Choi Hyun-seok. 1033 00:57:13,680 --> 00:57:17,016 I'm a fan of his, but now he's the last one standing in my way. 1034 00:57:18,476 --> 00:57:19,477 Last one here we go. 1035 00:57:22,105 --> 00:57:23,273 [narrator] Choi Hyun-seok, 1036 00:57:23,773 --> 00:57:26,025 please head up to the judges' table. 1037 00:57:27,402 --> 00:57:29,404 [suspenseful music playing] 1038 00:57:55,847 --> 00:57:58,433 March 23, 1995. 1039 00:57:59,058 --> 00:58:02,353 The first day I started cooking is a day I'll never forget. 1040 00:58:03,104 --> 00:58:06,399 My first job in the industry was at an authentic Italian restaurant 1041 00:58:06,483 --> 00:58:08,568 that was called La Cucina, 1042 00:58:08,651 --> 00:58:10,904 near the Namsan Hyatt Hotel. 1043 00:58:10,987 --> 00:58:14,365 It was always busy. And it was a hectic environment. 1044 00:58:14,949 --> 00:58:18,536 And even worse, the other chefs spoke Italian during service. 1045 00:58:19,120 --> 00:58:20,955 I didn't have much to do back then, 1046 00:58:21,039 --> 00:58:22,916 so I would just stay out of the way. 1047 00:58:22,999 --> 00:58:26,044 When one night a senior chef came up to me and he said, 1048 00:58:26,878 --> 00:58:27,712 "Hey." 1049 00:58:28,463 --> 00:58:30,465 "Go inside the walk-in fridge." 1050 00:58:30,548 --> 00:58:31,633 So I went in. 1051 00:58:31,716 --> 00:58:34,219 I just thought I was running an errand for him. 1052 00:58:34,302 --> 00:58:35,970 But when I finally got in there, 1053 00:58:36,471 --> 00:58:39,265 I found a steaming hot plate of pasta alle vongole. 1054 00:58:40,141 --> 00:58:42,143 Apparently, this was some kind of tradition 1055 00:58:42,227 --> 00:58:44,395 to help lift the new guy's spirits. 1056 00:58:44,479 --> 00:58:46,481 I just wolfed it down. 1057 00:58:47,106 --> 00:58:48,525 And it tasted amazing. 1058 00:58:49,234 --> 00:58:50,693 And I thought to myself, 1059 00:58:50,777 --> 00:58:53,988 "If I commit to cooking, then I'm going to become the chef 1060 00:58:54,072 --> 00:58:56,824 who can make this dish better than anyone else." 1061 00:58:57,325 --> 00:59:02,288 And so I eventually became the best pasta alle vongole chef 1062 00:59:02,372 --> 00:59:03,873 La Cucina's ever had. 1063 00:59:04,791 --> 00:59:08,753 And because of that, we've upgraded our recipe about eight times since. 1064 00:59:08,836 --> 00:59:10,672 [magical music playing] 1065 00:59:15,552 --> 00:59:17,595 [Hyun-seok] And what I've prepared for you today 1066 00:59:17,679 --> 00:59:20,098 is the current version of the vongole. 1067 00:59:21,349 --> 00:59:23,226 This cone-shaped pasta I came up with 1068 00:59:23,309 --> 00:59:24,936 was inspired by sujebi. 1069 00:59:25,436 --> 00:59:26,854 I like sujebi 'cause, when it rips, 1070 00:59:26,938 --> 00:59:29,816 you get thin parts, and you get thick parts. 1071 00:59:29,899 --> 00:59:31,818 It may be a humble dish, 1072 00:59:31,901 --> 00:59:33,736 but it has so many textures. 1073 00:59:33,820 --> 00:59:36,781 And there's so many different ways you can approach it. 1074 00:59:36,864 --> 00:59:39,242 Normally, you would cook this in oil. 1075 00:59:39,742 --> 00:59:41,911 But I wanted to try something new this time. 1076 00:59:42,662 --> 00:59:44,831 So I swapped the oil for butter, 1077 00:59:44,914 --> 00:59:47,041 which should make the dish a bit creamier. 1078 00:59:55,216 --> 00:59:57,010 I think my pasta alle vongole 1079 00:59:57,594 --> 00:59:59,846 is the dish I'm the best at making. 1080 00:59:59,929 --> 01:00:02,515 I present to you my first-ever signature dish. 1081 01:00:07,520 --> 01:00:09,522 [mysterious music playing] 1082 01:00:20,491 --> 01:00:21,534 [Paik] Mmm. 1083 01:00:27,957 --> 01:00:30,752 [Hyun-seok] By the way, there's no seasoning at all in this dish. 1084 01:00:30,835 --> 01:00:34,339 It was made only with garlic, olive oil, and clam stock. 1085 01:00:34,422 --> 01:00:37,216 -Clam stock was all that you used? -[Hyun-seok] Correct, no seasoning. 1086 01:00:45,642 --> 01:00:48,811 The way I see it, no other chef even comes close to 1087 01:00:49,854 --> 01:00:52,857 your willingness to experiment, to try something new. 1088 01:00:52,940 --> 01:00:55,193 Whenever you come out with a brand-new dish, 1089 01:00:55,693 --> 01:00:57,487 I always look forward to seeing 1090 01:00:57,570 --> 01:01:00,740 how you might have challenged yourself this time. 1091 01:01:01,491 --> 01:01:03,409 -Thank you for the meal. -Anytime. 1092 01:01:03,493 --> 01:01:05,745 [Paik] That was a delicious pasta alle vongole. 1093 01:01:05,828 --> 01:01:07,121 It's so good, in fact, 1094 01:01:07,205 --> 01:01:09,624 that it's kind of made me forget about all the other versions 1095 01:01:09,707 --> 01:01:11,250 I've tried over the years. 1096 01:01:15,505 --> 01:01:19,384 [narrator] Currently, Napoli Matfia is in first place 1097 01:01:19,467 --> 01:01:23,221 with the highest score of 182. 1098 01:01:23,304 --> 01:01:25,306 [suspenseful music playing] 1099 01:01:29,936 --> 01:01:33,815 [narrator] Contestants must earn a higher score in order to pass him. 1100 01:01:35,191 --> 01:01:36,484 This means 1101 01:01:36,567 --> 01:01:39,737 that the first contestant to advance into the finals 1102 01:01:40,446 --> 01:01:41,823 will be decided 1103 01:01:41,906 --> 01:01:45,076 by Choi Hyun-seok's total score. 1104 01:01:46,327 --> 01:01:48,162 We will now reveal 1105 01:01:48,746 --> 01:01:49,872 the judges' scores. 1106 01:01:51,165 --> 01:01:53,292 [Hyun-seok] You never know. There might be an upset. 1107 01:01:53,793 --> 01:01:55,420 [Matfia] I want this so bad, 1108 01:01:55,503 --> 01:01:58,464 which is why I think I'm going to win this challenge. 1109 01:01:59,132 --> 01:02:00,633 [narrator] We will now reveal 1110 01:02:01,175 --> 01:02:02,635 the judges' scores. 1111 01:02:04,095 --> 01:02:08,015 A SCORE OVER 182 WILL ADVANCE HIM TO THE FINAL 1112 01:02:08,099 --> 01:02:09,392 Is he gonna make it? Ooh. 1113 01:02:09,475 --> 01:02:12,061 [narrator] Choi Hyun-seok's final score is… 1114 01:02:15,231 --> 01:02:16,941 93 from Judge Paik 1115 01:02:17,024 --> 01:02:18,568 and 88 from Judge Anh. 1116 01:02:18,651 --> 01:02:20,903 One hundred eighty-one. 1117 01:02:20,987 --> 01:02:22,530 One hundred eighty-one. 1118 01:02:26,743 --> 01:02:28,828 -[Paik] Thank you. -Great job, everyone. 1119 01:02:28,911 --> 01:02:31,622 FINAL RANKING 1ST PLACE: NAPOLI MATFIA, 182 POINTS 1120 01:02:31,706 --> 01:02:33,124 Wow, that was so crazy. 1121 01:02:38,171 --> 01:02:41,382 I enjoyed your classical and simple take 1122 01:02:41,466 --> 01:02:43,301 on a pasta alle vongole. 1123 01:02:43,384 --> 01:02:44,927 I really liked it a lot. 1124 01:02:45,011 --> 01:02:46,888 However, in my opinion, 1125 01:02:47,388 --> 01:02:51,392 I feel like you probably could've gone a little easier with the butter 1126 01:02:51,476 --> 01:02:54,854 because the dish might be a bit too greasy for some people. 1127 01:02:55,480 --> 01:02:58,232 And so that's why I gave you that score. 1128 01:02:58,316 --> 01:02:59,484 Thank you for the meal. 1129 01:03:00,902 --> 01:03:03,279 [Hyun-seok] At first, I thought it was a matter of taste 1130 01:03:03,362 --> 01:03:05,114 because I thought I'd dialed it in just right. 1131 01:03:05,990 --> 01:03:07,533 But I have to be honest. 1132 01:03:08,409 --> 01:03:09,660 I made a mistake. 1133 01:03:10,203 --> 01:03:11,454 A massive mistake. 1134 01:03:11,996 --> 01:03:14,499 Because when I thought back on what I did, 1135 01:03:15,458 --> 01:03:17,668 I realized I forgot the garlic. 1136 01:03:18,586 --> 01:03:20,463 Leaving garlic out of a vongole 1137 01:03:20,546 --> 01:03:23,132 is like leaving chili powder out of a tteokbokki. 1138 01:03:23,966 --> 01:03:25,051 [chuckles] 1139 01:03:29,639 --> 01:03:31,641 [curious music playing] 1140 01:03:36,270 --> 01:03:39,482 HE PUTS THE GARLIC BESIDE THE GAS JET 1141 01:03:40,942 --> 01:03:45,279 GARLIC 1142 01:03:45,363 --> 01:03:47,698 DID NOT TOUCH IT ONCE 1143 01:03:47,782 --> 01:03:48,783 I'm finished. 1144 01:03:50,034 --> 01:03:54,497 AND JUST PUT IT AWAY 1145 01:03:58,376 --> 01:04:00,628 I've made this vongole for 29 years, 1146 01:04:01,128 --> 01:04:04,006 and I had never forgotten to add in the garlic. 1147 01:04:04,507 --> 01:04:06,092 [chuckles] 1148 01:04:06,175 --> 01:04:07,552 But of course today… 1149 01:04:08,052 --> 01:04:09,345 When I saw the scores, 1150 01:04:10,012 --> 01:04:11,222 I was convinced I was right, 1151 01:04:11,305 --> 01:04:13,724 and that Judge Anh and I just had different tastes. 1152 01:04:13,808 --> 01:04:16,811 But looking back now, clearly I was wrong, and he was right. 1153 01:04:17,562 --> 01:04:18,646 How could I do that? 1154 01:04:19,146 --> 01:04:20,273 I must be crazy. 1155 01:04:22,066 --> 01:04:23,609 He left out the garlic? 1156 01:04:24,485 --> 01:04:27,154 Hmm. Yeah, that makes sense 1157 01:04:27,947 --> 01:04:29,657 I knew something was a little off. 1158 01:04:31,868 --> 01:04:35,496 [narrator] And so the winner of the Dish That Shaped Your Life challenge 1159 01:04:35,580 --> 01:04:37,331 is Chef Napoli Matfia. 1160 01:04:37,999 --> 01:04:39,500 [Ho-joon] Congratulations. 1161 01:04:39,584 --> 01:04:41,878 You're straight into the finals. I'm jealous. 1162 01:04:43,671 --> 01:04:44,547 [Matfia] Wow. 1163 01:04:45,464 --> 01:04:46,716 [emotional music playing] 1164 01:04:46,799 --> 01:04:49,010 [Matfia] I have always considered myself 1165 01:04:49,093 --> 01:04:52,638 to be one of the best chefs in all of Korea. 1166 01:04:53,514 --> 01:04:56,058 So I was very happy I finally got the chance 1167 01:04:56,142 --> 01:04:58,519 to really show off my true skills 1168 01:04:58,603 --> 01:04:59,896 and what I could do. 1169 01:05:01,647 --> 01:05:03,983 Now I'll either win or come in second. 1170 01:05:05,568 --> 01:05:06,903 I might as well win. 1171 01:05:06,986 --> 01:05:08,905 And I'll fight for it tooth and nail. 1172 01:05:12,617 --> 01:05:13,784 [narrator] With that, 1173 01:05:13,868 --> 01:05:15,745 only one seat remains 1174 01:05:16,245 --> 01:05:18,497 at the final survivors' table. 1175 01:05:18,581 --> 01:05:20,374 [suspenseful music playing] 1176 01:05:21,250 --> 01:05:22,418 [Maniac] I can make it. 1177 01:05:22,919 --> 01:05:24,211 I know I can make it. 1178 01:05:24,795 --> 01:05:27,214 [Hyun-seok] This is what I do best, so I hope I can pull it off 1179 01:05:27,298 --> 01:05:28,591 with no more mistakes. 1180 01:05:28,674 --> 01:05:30,343 [Ji-sun] I've made it to the final eight, 1181 01:05:30,426 --> 01:05:32,178 so I'm confident I have what it takes to win. 1182 01:05:32,261 --> 01:05:35,973 [Triple Star] I'm going to make it to the finals and make a name for myself. 1183 01:05:36,557 --> 01:05:38,351 [Auntie] I can't imagine being eliminated. 1184 01:05:38,434 --> 01:05:40,144 I'll outperform everyone. 1185 01:05:40,227 --> 01:05:41,687 I think I'm gonna win. 1186 01:05:42,188 --> 01:05:43,064 I have to win. 1187 01:05:43,147 --> 01:05:44,440 There's no other choice. 1188 01:05:45,107 --> 01:05:46,609 [Edward] Who is the best chef? 1189 01:05:46,692 --> 01:05:50,446 That's what I wanna know, and I want to prove that. 1190 01:05:50,529 --> 01:05:52,740 [Matfia] I really don't care who my opponent is. 1191 01:05:52,823 --> 01:05:54,241 I'll crush any one of them. 1192 01:05:56,035 --> 01:05:57,244 [chuckles] 1193 01:05:57,328 --> 01:05:59,330 [dramatic music playing] 1194 01:06:04,293 --> 01:06:06,921 [narrator] The Infinite Cooking Hell. 1195 01:06:07,672 --> 01:06:08,923 [Ho-joon] I don't like that. 1196 01:06:09,006 --> 01:06:10,925 [Auntie] I knew they'd to put us through hell. 1197 01:06:11,008 --> 01:06:13,010 [narrator] The ingredient you'll be working with is… 1198 01:06:13,094 --> 01:06:14,470 -[Ho-joon] Oh, damn. -[beep] 1199 01:06:15,054 --> 01:06:17,640 -[Maniac] Let's go! -[Ho-joon] Holy crap, this is intense. 1200 01:06:18,265 --> 01:06:20,810 -[Maniac] I'm so tired. -[Edward] Starting to go a little crazy. 1201 01:06:23,562 --> 01:06:27,066 [narrator] And the 300-million-won prize goes to… 1202 01:06:27,149 --> 01:06:28,484 [suspenseful music swells] 1203 01:06:29,193 --> 01:06:30,987 [dramatic music playing] 1204 01:08:30,189 --> 01:08:31,607 [music fades]