Here,
100 chefs have gathered today
in the hopes of becoming the best chef in Korea.
From local restaurant owners
to Michelin-star chefs…
the greatest culinary talents of Korea
who were selected by their dishes only
now hear these same words.
"You are a Spoon."
"You will now be assigned to your classes."
Oh shit.
The war has begun.
It's too predictable.
I've come here to win.
I have to make it up there and slay them.
It's a Black Spoon revolution.
Will they prove their class?
You think I'll lose?
Or will they overcome their class?
Let's beat them for once.
-What's that? -What is it?
Who will rise among the 100 contestants to become the sole survivor
of these fierce culinary class wars?
Who would dare?
I was so mad.
I thought my career was over.
That seat is mine.
A culinary battle for survival,
Culinary Class Wars.
I was overwhelmed
by the sheer scale and atmosphere of the set.
This is a lot more serious than I thought.
I shouldn't let my guard down.
"Yakitori King."
YAKITORI KING
THE BUTCHER
FIT CHEF
Wow.
Where's mine? Here it is.
CELEBRITIES' CHEF
I'm Celebrities' Chef.
I've cooked for Lee Hyo-lee,
Uhm Jung-hwa,
and Song Hye-kyo.
A lot of celebrities come for the food I cook.
I run a restaurant in Hannam-dong named Buto.
It's a pretty hip and cool place.
Or so they say, at least.
If you could get a chance to try my dish,
I can guarantee that you'd be amazed.
CELEBRITIES' CHEF CHEF-OWNER OF "BUTO"
Who's that?
Hello, I'm Napoli Matfia
and I'm the chef-owner
of Seoul's most popular fresh pasta place.
We've been fully booked for three years,
so I'm positive it's the most popular restaurant.
If my place isn't the most popular, then what is?
I don't think there's anything I can't cook.
And in particular,
there's no one in Seoul who makes fresh pasta better than I do.
I think this competition came at the right time
for me to win.
I'm pretty sure I can beat everyone.
NAPOLI MATFIA
CHEF-OWNER OF "VIA TOLEDO PASTA BAR"
This should be fun.
ALL CONTESTANTS ARE ADDRESSED BY THEIR TITLES
I'm Chef Spark, and I'm the chef-owner of Bistro Spark, an Italian bistro
in Apgujeong.
THE BOY WHO RETURNED CHEF-OWNER OF "FALBALAS" AND "AAAA"
Hello.
I'm Blue House Chef.
I was the Western cuisine chef for the president.
COOKING MANIAC HEAD CHEF OF "DEEPIN"
The maniac's here.
HIDDEN GENIUS CHEF-OWNER OF "PONO BUONO"
There are a lot of famous chefs from the Western cuisine field.
TRIPLE STAR CHEF-OWNER OF "TRID"
Around 80% of the people here…
JEJU GUESTHOUSE CHEF OWNER OF "UNNIE'S COUNTRY HOUSE"
…are established chefs.
POKER FACE EXECUTIVE CHEF OF "KORII"
STORYTELLING CHEF CHEF-OWNER OF "WILD FLOWER"
K-PASTA MASTER 11-YEAR VETERAN WESTERN CUISINE CHEF
B-GRADE CHEF EXECUTIVE CHEF OF "LAST SPRING"
How have you been?
I'm just a businessperson, unlike all these chefs.
GENIUS RESTAURATEUR
All the restaurants I've opened were always fully booked.
"WISHING YOU SUCCESS" CHUNG YONG-JIN OF SHINSEGAE
They're always popular.
This is a bar where the menu changes daily based on seasonal ingredients.
My goal is to let everyone know
why I'm called a genius.
I'm Yakitori King.
I specialize in yakitori, Japanese-style skewered meat.
I came here to prove to people
that you can become a renowned chef just by specializing in yakitori.
YAKITORI KING CHEF-OWNER OF "YAKITORI MOOK"
Did someone order jjajangmyeon?
I'm Self-Made Chef.
SELF-MADE CHEF CHEF-OWNER OF "DORYANG"
I run two restaurants in Seochon near Gyeongbokgung station.
Oh my.
She's wearing hanbok.
AUNTIE OMAKASE #1 OWNER OF "CHEERFUL DRINKING TABLE"
I'm Auntie Omakase #1.
I make food that goes with drinks
from fresh ingredients of the day.
I serve whole chicken
roasted exclusively with firewood.
YEONG CHICKEN CHEF-OWNER OF "NAMYEONG CHICKEN"
I'm Master of School Meals, an elementary school meal cook.
I'm Meat Master, a 16-year veteran chef.
MEAT MASTER CHEF-OWNER OF "GUUNMONG"
I'm Sushi King.
SUSHI KING CEO OF "TODAY'S SUSHI"
I'm Side Dish Magnate.
I'm Japanese Cuisine Ace, a 24-year veteran chef.
We see a lot of specialties here.
Western cuisine,
Korean cuisine,
Chinese cuisine,
pastry and baking,
and Japanese cuisine.
The one who stood out the most so far
was South Pole Chef.
There are people from very unique backgrounds.
SOUTH POLE CHEF WORKED AT THE KING SEJONG STATION IN 2009
-It's so crowded here. -Goodness, someone came dressed as a bird.
I know.
Who is that?
-A bird… -There's even a bird here.
CHIRPY
I can see it now.
That one will be the first to go.
Pleased to meet you.
HIDDEN GEM OWNER OF "GAYAGAYA"
What is that?
His hair's like a cutting board.
That's insane.
Is this the table for weirdos?
Nice to meet you.
-That's the one I told you about. -There's the king.
-All hail the king! -All hail the king!
Look at that.
He's a king.
-Bibim! -Bibim!
It's hard to stand out here.
I thought I'd stand out if I wore a Hawaiian shirt,
but I just look ordinary.
KING BIBIM, HAPPY BIRTHDAY
There are all kinds of people here.
CONSTRUCTION SITE CHEF
There are business owners too.
ANSAN PAIK JONG-WON
Where?
There's a pork supplier too.
THE BUTCHER
A pork supplier?
Over there.
There are people here who said they wouldn't come.
-They're all liars. -Exactly.
GRUB GURU BONG EXECUTIVE CHEF OF "BLGRE"
I see some great talents here.
GOD OF SEASONING CHEF-OWNER OF "EDAMAME"
They're very successful in the restaurant industry.
Every chef knows how successful they are.
Where do you go to eat at Gyeongdong Market?
-Andongjip. -She's the owner.
Hello! I love Andongjip.
See? He's a fan.
-The head chef of Sav Seoul is here? -Yes, there.
Sav Seoul is a very famous wine bar.
FRENCH CUISINE IDOL EXECUTIVE CHEF OF "SAV SEOUL"
-Isn't he a celebrity? -Oh, he's here.
He's actually a famous chef.
-Right? -Yes.
CHEF OF ALL TRADES CHEF AND MODEL
-Who's that? Oh, it's Seung-woo's Dad. -Wow.
-Isn't that Seung-woo's Dad? -He's here.
I knew he'd be here.
SEUNG-WOO'S DAD COOKING YOUTUBER WITH 1.4M SUBSCRIBERS
I think…
PRESIDENT OF K-CHICKEN WINNER OF "THE K-CHICKEN WAR"
…we'll have everyone from every famous restaurant in Seoul.
I think they're all here.
Are all the restaurants in Seoul closed today?
I know, right?
It's a miracle to even be a part of this 100,
seeing the lineup of chefs here.
Twenty, twenty, and twenty.
There are still only 80 people here.
-Around 70. -You're right.
There are 20 people per table.
There are 4 tables, so that makes 80 people.
Isn't Choi Hyun-seok coming?
I heard he was.
But I don't see him here.
You haven't seen Chef Choi either, have you?
I don't see
any Michelin-star restaurant chefs
like I thought I would.
Maybe I don't recognize them.
I don't see any familiar faces though.
We're missing 20.
-How come? -You're right.
-Are the stars showing up later? -What's this?
What's happening?
What's this?
-What's happening? -What is this?
-What's going on? -Wow.
What the heck is happening?
Damn.
This is going to be fun.
What kind of mission will it be?
I'm getting nervous.
I'm getting the chills.
What's that?
What on earth?
Wow, look at that!
Are they contestants?
I don't know.
Please welcome the last 20 contestants.
All 100 contestants have now arrived.
This is unbelievable.
-Isn't that the Chinese cuisine chef? -He is.
-No way. This is unfair. -Chef Choi is here too.
That's Choi Hyun-seok.
There's Chef Jung Ji-sun, Chef Park Joon-woo, and Chef Oh Se-deuk.
They're all masters.
This is just terrifying.
I was just like, "This is crazy."
Everyone said that at that moment.
I felt betrayed.
I knew this would happen!
Now,
it is time to introduce
the 20 chefs
who will be battling culinary wars with you.
Korea's most famous celebrity chef,
Choi Hyun-seok.
CHOI HYUN-SEOK EXECUTIVE CHEF OF "CHOI."
Isn't Chef Choi the most famous one here?
He was one of the judges who critiqued my food
when I was in a cooking competition a long time ago.
And to see him as a contestant here?
That was a true shock for me.
A 49-year veteran Chinese cuisine chef,
Grand Master Lu Chinglai.
LU CHINGLAI CHEF-OWNER OF "HONG BO GAK"
Chef Lu Chinglai is someone
who judges global Chinese cuisine competitions.
He's the cream of the crop in his field.
He could honestly be a judge here.
This isn't fair at all.
Korea's first female celebrity chef in Chinese cuisine,
Jung Ji-sun.
JUNG JI-SUN CHEF-OWNER OF "TIAN MI MI"
She's a master of Chinese cuisine.
The queen of dim sum.
A hybrid celebrity chef crossing over
Korean, Chinese, and French cuisine,
Oh Se-deuk.
Chef Oh is known for his creative and inventive cooking.
Chef-owner
of a Michelin-star Korean restaurant,
Kim Do-yun.
I never expected to see him make an appearance in the media.
Seeing Michelin-star chefs here was the most surprising.
There are more talented chefs here…
JOSEPH LIDGERWOOD CHEF-OWNER OF "EVETT"
…than at any other cooking competition.
FABRIZIO FERRARI, FORMER CHEF-OWNER OF A MICHELIN-STAR RESTAURANT
I can't believe there are Michelin one-star chefs here.
HWANG JIN-SEON, BANG KI-SU
The winner of MasterChef Korea,
Choi Kang-rok.
He was the winner of MasterChef Korea.
I'm a big fan.
I look at clips of him all the time.
There were others from MasterChef,
like Chef Park Joon-woo
and Chef Kim Seung-min.
I was surprised to see them on yet another competition show.
Winner of Korean Food War,
Lee Young-suk.
Chefs with competition experience would have the upper hand
since they know how things go.
The first female two-time winner
of the world's most prestigious cooking competition,
Cho Eun-ju.
The winner of an American cooking competition show,
Seonkyoung Longest.
Chef Nam is the king of vegetable dishes.
Korea's top vegetarian cuisine chef,
Nam Jeong-seok.
The 16th Culinary Master of Korea,
Ahn You-seong.
All the famous chefs are here.
That's some heavy competition.
JANG HO-JOON, CHOI JI-HYUNG
Don't you know him? He's famous in America.
Winner of Iron Chef
and State Dinner Chef to the White House,
Edward Lee.
EDWARD LEE CHEF-OWNER OF "610 MAGNOLIA"
He's too big to be here. I wonder why he's here.
TWO-TIME AWARDEE OF THE JAMES BEARD AWARD
He's absolutely unbeatable.
This is crazy.
It was like a concert.
Everyone put their hands up
and let out wild cheers.
There wasn't anyone I didn't recognize.
This is just insane.
We get to meet them here thanks to this.
All 100 contestants here
will now
be assigned
to their classes.
Of course, there's a twist.
The 80 unknown chefs
currently sitting on the bottom floor
whose talents are yet to be discovered by the world
are in the Black Spoon class.
-"Black Spoon"? -I'm a silver spoon though.
Come on. That's mean.
So we're Black Spoons?
Do I need to hear this?
Even here?
And the 20 well-known chefs
who are revered by the world
for their culinary talents and fame
are in the White Spoon class.
It's like a metaphor then.
Like being born with a silver spoon.
-That I know. -So Black Spoon means below par,
and White Spoon means above par.
They're provoking us.
The well-known White Spoon chefs
will be addressed by their own names,
but the unknown Black Spoon chefs
will be addressed by a title that represents them
instead of their own names.
Only the one Black Spoon chef
who survives until the final round
will be able to reveal
-their real name. -That's cruel.
This is crazy.
I don't understand.
You don't have a name
-I'm a nobody. -because you're a complete nobody.
You have to work hard to get your name back.
And lastly,
the 80 Black Spoon chefs and the 20 White Spoon chefs
will now engage in fierce culinary class wars.
We go against them?
BLACK SPOONS VS WHITE SPOONS
This is a once-in-a-lifetime opportunity.
When else would we get to compete with them?
This is a game of survival.
I think it's doable.
Won't you look at that?
Let's see who gets the last laugh.
This is unfair.
So they'll look down on us from above?
It really feels like we're in different hierarchical levels.
That's so damn annoying.
I'll show them what I've got.
BLACK SPOON CHEFS VS WHITE SPOON CHEFS
I'm going to win.
It's like a game of Go.
It's a war between black and white.
I do want to go against them though.
When else would I get to?
This is a once-in-a-lifetime experience.
The experience alone will be a story to tell my future grandkids.
However,
not everyone from the Black Spoon class
will get to compete against the 20 White Spoon chefs.
So they're selecting out a few among us.
Before the main battle,
the 80 Black Spoon chefs
will go through the Black Spoon Elimination Round.
Only those who survive this battle
will be qualified to challenge the White Spoons.
They should've told me this sooner.
I need to win this first.
In this battle…
only 20 will survive.
That's just…
Only 20 out of the 80 chefs
will wear the Black Spoon uniform
and begin a culinary war against the White Spoons.
Wait, only 20?
Only 20 out of everyone?
-From the start? -Yes.
So 60 will be eliminated?
That many?
Seriously,
isn't this too much?
Is the production crew low on budget?
Why eliminate so many?
In other words,
the White Spoon chefs
will not participate in this battle.
They're winning by default.
They have it way too easy.
I mean, I can understand why.
But still…
It pisses me off.
I know I can beat them with my cooking,
so why do they get to be up there?
It wasn't pleasant hearing that.
I feel like there isn't a significant skill difference between them and me.
I could easily beat them.
I don't know what kind of criteria was used to classify us,
but we're not some losers.
If anyone is displeased with the rules,
you may leave now.
I worked too hard for this.
Five,
four,
three,
two,
one.
Time is up.
Who would leave?
I guess the real fight is between the 20 Black and White Spoons.
I have to make it into that 20 no matter what.
I have to make it up there and slay them.
Let's stir things up.
Let's give it a go.
We're already here.
This is interesting.
The Black Spoons must overcome their class with their skills
whereas the White Spoons must prove their class.
Only the sole survivor out of these 100 chefs
who stands alone at the very end
will win a prize of 300 million won.
Now, it is time
to begin the culinary class wars.
-I'm nervous. -This is scary.
-I'm suddenly so nervous. -I'm so scared!
-This is better than I imagined. -I know, right?
So we're doing this here.
This is awesome!
This is absolutely insane.
-This is awesome. -Amazing.
Is this where we're cooking?
This is unreal.
This place is off the charts.
This is insane.
-Oh my goodness. -This place is huge!
It's pretty spacious.
It's a big place.
Is it one station per chef?
I think so.
-They must've spent so much money. -These are better than mine.
Wow, damn. You know?
Those weren't for home kitchens.
That gas was totally commercial grade.
The stovetops were of restaurant quality
with sinks next to them too.
-The water pressure is so damn strong. -This is surreal.
This is so neat.
The set was any chef's dream come true.
That's how you host a competition.
Now that's a real kitchen.
No one can beat me now.
This is my playground.
Break a leg!
-Let's do this! -Who's that?
Let's do this!
Let's go!
What was that?
Oh, come on.
The White Spoons are observing us.
That's so damn annoying.
They're probably sizing us up.
This is unfair.
So they'll look down on us from above?
Seeing them up there like that,
it really feels like we're in different hierarchical levels.
They're trying to incite some conflict
by dividing us into business and economy classes.
Just wait. They'll be down here soon.
-Right? I don't see the point of that. -Exactly.
Why are you up there?
They might think that it's unfair,
but we White Spoons
have already accomplished much in our careers.
I'm not sure if you could call it "unfair."
All of us have worked very hard for years and even decades
to be where we are right now.
They should just try harder instead of complaining.
I can't do much about them complaining,
as long as they don't do it to my face.
I might get angry if they do.
Now, it is time
to introduce to you
the judges who will taste your dishes.
I wonder who the judges are.
Who could it be?
-I've been dying to know. -Where do they appear?
Are there four of them?
Who will be judging my food?
Who would dare?
No way.
I think there might be three.
I thought there'd be at least three judges.
But I was surprised to see only two.
Who is it?
Who are they?
It's Paik Jong-won!
Korea's favorite cooking mentor,
Paik Jong-won.
I was in awe.
Meeting him was on my bucket list.
ANSAN PAIK JONG-WON
I can't believe
I'm doing something in the same room as him.
He's a great businessman. I'm a big fan.
MORE THAN 20 GLOBAL BRANDS AND 2,700 FRANCHISE BRANCHES
I look up to him very much as a businessman, a chef, and a man.
He cooks exactly what people want.
There's no one in Korea who has more culinary experience than him.
Hello.
I'm Judge Paik Jong-won.
I've searched for great food all around the world.
I probably have
more data on food than anybody else.
I'm going to judge based on taste, above anything else.
I'm eager to find out what the winning dish will be.
JUDGE PAIK JON-WON
-Who's that next to him? -I don't know.
Who's the guy next to him?
The only Michelin three-star chef
in all of Korea right now,
Anh Sung-jae.
Chef Anh?
-Seriously? -That's Chef Anh Sung-jae.
Chef Anh!
Anh Sung-jae.
That's Chef Anh Sung-jae from Mosu, the three-star restaurant.
I was really surprised to see Chef Anh Sung-jae.
He's the chef from the only three-star restaurant
in all of Korea.
Restaurant Mosu, Chef Sung Anh!
Please welcome Chef Anh Sung-jae to the stage.
A Michelin three-star
is more than another level. It's another dimension.
It's every chef's goal.
He's definitely the one to be here.
He's someone every chef looks up to.
AWARDEE OF THE 2024 INEDIT DAMM CHEFS' CHOICE AWARD
He's just perfect.
I want to learn everything
about his experiences, ideas, and most of all, his leadership.
I'm Anh Sung-jae,
and I'm a chef at a restaurant called Mosu Seoul.
You could say I'm very strict about the dish we serve.
Chefs are professionals.
I won't overlook shortcomings
no matter how much effort they put in.
JUDGE ANH SUNG-JAE
It was like the judges were divided by Black and White too.
One from fine dining, and the other from culinary entrepreneurship.
If they judge your food
and neither of them says it's good,
that means it's really not good.
Those two
are judges that everyone can respect.
One is the king of the restaurant industry,
and one is every chef's dream.
Oh shit.
I'm f*****, you know?
Here is the theme of the cooking battle
for the Black Spoon Elimination Round.
The theme is
"the best dish you can cook."
Use whatever is necessary
to show us the best dish you can cook up.
The 80 Black Spoons
will be divided into 2 groups of 40 to cook.
The time limit is 100 minutes.
-We only have three minutes. Hurry! -However, if a dish is finished
before the time runs out,
it may be judged first.
All the chefs advancing to the next round…
What's that?
…will have a seat at the 20 survivors' table.
The Black Spoon Elimination Round will end
as soon as the survivors' table is filled.
Oh my.
That's upsetting.
Eliminated contestants must take their nameplates
and leave the kitchen.
Deferred contestants will stand by in the kitchen
and await further instructions.
If the table is not full by the time all dishes have been tasted,
the deferred contestants will have the chance to be a survivor.
Only 20 contestants will survive.
We will judge purely based on taste.
THE BLACK SPOON ELIMINATION ROUND
Are you all ready?
-Yes, Chef! -Yes, Chef!
The Black Spoon Elimination Round
begins now.
Let's do this!
Good luck everyone!
Oh, it's started.
The war has begun.
I have to do this right.
I need to survive.
I have to win.
War is about winning and surviving.
There was nothing in my mind except that I had to survive.
I've never seen a cooking competition with 40 people competing at the same time.
This is on an incredibly large scale.
It's nearly impossible to judge 40 people at once,
so Mr. Paik and I will take
20 people each and judge from there.
ANH SUNG-JAE'S SECTION, PAIK JONG-WON'S SECTION
The competition is over once we get to 20 people.
It's brutal, isn't it?
KOREAN CUISINE FANATIC 13-YEAR VETERAN KOREAN CUISINE CHEF
LIGHTSPEED CHEF 16-YEAR VETERAN JAPANESE CUISINE CHEF
K-PASTA MASTER 11-YEAR VETERAN WESTERN CUISINE CHEF
At first, it looked like they weren't taking this seriously,
but then they switched on.
COOKING MANIAC HEAD CHEF OF "DEEPIN"
They are very serious.
CULINARY WHIZ KID WINNER OF A COOKING COMPETITION SHOW
Everyone has plenty of great ingredients.
-There are snow crabs. -Yes, they do.
-They even have chicken and everything. -Right.
They're all making their signature dishes.
I wonder what kind of dish they'll cook.
That guy's butchering his own meat.
What is he making? It's huge.
THE BUTCHER MEAT VENDOR
I'm going to debone a whole pig
to make a Korean-style dongpo pork.
I believe this is my greatest weapon.
Isn't that yakitori?
-He cut out his meat by part. -To make yakitori, right?
YEONG CHICKEN CHEF-OWNER OF "NAMYEONG CHICKEN"
This chef here is also very popular.
That guy over there with the headband specializes in Japanese cuisine.
He looks like a pro from here.
He's very talented.
JAPANESE CUISINE ACE
Chef Choi, did you see the carrot dish over there?
-Where? -It has all kinds of carrots.
Big ones, small ones, yellow ones, and purple ones.
He's only using carrots.
B-GRADE CHEF EXECUTIVE CHEF OF "LAST SPRING"
That guy over there is good.
-Oh yeah? -He cooks Korean cuisine.
-Korean cuisine? -Yes.
SIDE DISH CHEF CEO OF "MAMALEE MARKET"
SOUTH POLE CHEF
It'll be the best sundae soup from the South Pole.
I'm making my best tomato pasta.
MELBOURNE'S BEST CHEF-OWNER OF "ALT" IN MELBOURNE
I'm making soup that makes bread even better.
BAKING CHEF
Who called them the "unknown chefs"?
They're really good.
They're no joke.
I'm seeing way too many professionals here.
There are so many different cuisines represented here.
I'm curious to see what criteria they'll use to judge the dishes.
There are a variety of chefs
cooking a variety of cuisines,
so I'm not sure what to expect.
-Looks like they have their own areas -Yes.
with 20 people each.
The judges are coming.
The three-star chef.
-Hello. -Hello, Chef!
The second I saw Chef Anh…
He's obsessed with perfection.
Just my luck that he's my judge.
He looks like he'd be extremely picky.
I desperately wished for Mr. Paik to be my judge.
I kept praying in my mind.
Why are you "Cooking Maniac"?
-Sorry? -Why are you "Cooking Maniac"?
I'm only serious when I'm cooking, and people say I'm a serious maniac.
Not that I'm rude or anything.
I really want to make the best dish for you, Chef.
I couldn't look at his eyes as if I'd done something wrong.
"Anh Sung-jae" and "three stars."
That pretty much summed it up.
I'm cooking in a French way.
What kind of a French technique?
I'm cooking the squid sous vide at 80°C, so it doesn't shrink too much.
Isn't 80°C a bit too high?
Chef Anh is an amazing chef.
He's such a technician.
He can spot techniques from a mile away.
I'm a pro when it comes to cooking.
I know I'm the best person
to taste a dish and decide if it's good enough
for the customers.
It's a pride that I have
as a three-star chef.
They'd judge fine-dining chefs even more harshly
because it's a field that doesn't allow mistakes.
I worked at a fine-dining restaurant in Australia for two years,
then came back to Korea and worked at a Michelin two-star restaurant.
Now, I'm running Logi, a wood-fire grill-style restaurant in Hannam-dong.
SECRET COURSE CHEF-OWNER OF "LOGI"
-It says "Secret Course" here. -Yes.
What does that mean?
It means that I want to serve
a different course for every round.
Since it's our first day,
I've prepared a cold appetizer as the first course.
But if you make an appetizer today and get eliminated,
what about the other courses?
I'm sure I can survive.
-You're sure? -Yes, I am.
Today, I'm making yellowtail ceviche as a cold appetizer.
CEVICHE: A COLD DISH MADE OF RAW FISH MARINATED IN LIME OR LEMON JUICE
The key to my dish is smokiness.
I put burnt thyme in olive oil
and mix in grapevine wood to soak in the smokiness,
which makes smoked olive oil.
Since I'm running a restaurant that specializes in wood-fired grills,
I'm thinking of making dishes with a smoky element for every round.
He's finished already?
-Already? -He's finished?
Looks like he's done.
He is?
That's the finished dish?
I guess?
There's no judge's table?
I think the judges just come when they ring their bells.
-Please explain your dish again. -Okay.
This is a wet-aged yellowtail
topped with Maldon Salt infused with smoke
along with smoked extra virgin olive oil,
followed by some wasabi-flavored mayonnaise to give it a kick,
crispy fried shallots to add sweetness,
and finished with strawberries of the Seolhyang variety.
You used a lot of ingredients here.
I did.
He's taking a bite. The first tasting.
Let's see if we'll get to your next course.
Have you tasted this?
Yes.
How was it?
It had a full-bodied flavor.
-"Full-bodied"? -Yes.
When I tasted this,
what you explained…
wasn't really there.
I'm afraid
this is the end of the road for you.
-Understood. -You're eliminated.
-Okay. -Secret Course, you're eliminated.
I know exactly how it should taste when you smoke things.
None of what he said was reflected in his dish.
Secret Course has been eliminated.
Oh dear.
-He's eliminated? -Goodness, just like that?
I got chills.
-That's the first one gone. -Right away.
-He said it right to his face. -Directly?
It wasn't that far off from what I wanted it to taste like,
so I have no regrets.
Oh boy.
SECRET COURSE
The contestants here are already proven talents,
so my standard
is that their dish has to taste good
and also reflect what they intended to do.
That's why I always ask
what their dish is before I taste them.
I made a braised dish with perilla sauce, just like we eat in Gyeongsang-do.
How is it Gyeongsang-do style?
For my dish, I prepared surf and turf.
Can you explain what surf and turf is?
I aimed to reconstruct the traditional dish
of squid sundae, the Korean squid sausage.
So is this like blanched squid with garlic chives
or more like buttered squid?
I incorporated layers from butter-fried squid
and drew inspiration from blanched squid and its seasoning pairings.
Which part is the most delicious?
-I'd say the middle part. -Is that so?
I'll taste that part then.
There's just
too much going on here.
-I'm not sure what it's supposed to be. -Okay.
If it's squid sundae, it should have the elements of it.
This doesn't feel like that.
Recipe Bank, you're eliminated.
Okay.
-Good job. -Thank you.
RECIPE BANK ELIMINATED
LITTLE GIANT ELIMINATED
-You're eliminated. -Understood.
KORDON RAMSAY ELIMINATED
-…eliminated. -Thank you.
…eliminated.
I jumped whenever I heard
someone got eliminated.
I was terribly worried
that I would get eliminated too.
I got so nervous as the time ran out.
I was in a near-total breakdown at that point.
That's authentic Korean cuisine.
I love authentic Korean cuisine!
Thank you.
Good luck!
What's that called again?
-It's… -Maesaengi.
-Right, it's a type of seaweed. -Maesaengi.
That looks good.
Her title is "Home Meal…"
HOME MEAL MOGUL
…so she's actually making a home meal.
I honestly think I'd lose
-if I ever go against her. -Right.
I run a place called Mom's Homemade Meals
in Daegu's Palgongsan-ro.
It's been around 30 years.
I said I'd do it until I was 55,
and now I'm already over 65.
I entered this competition
because my son and daughter-in-law encouraged me to.
This is something I do every day.
I made oyster kimchi,
maesaengi soup,
and oyster jeon.
Three dishes in total.
You can tell Home Meal Mogul's dishes will taste good.
You can't beat that.
If we battle in Korean food,
-then she's the winner. -Definitely. No chance.
I'd wish for nothing more than to survive.
-That auntie right there. -What?
-I think she's going to make it. -Yeah.
-Those will be tasty for sure. -Should I cut this for you?
Yes, please. I'll take a piece.
Where are the oysters from, ma'am?
-They're from Tongyeong. -I see.
This is something I can't taste in Seoul.
There's a delicacy
that you can't quite get in Seoul.
Is that so? Thank you.
I can see you've put in a lot of your own expertise here.
That's right.
Are these side dishes you eat with rice? Or do you just eat these three like this?
-You eat them with rice. -With rice, okay.
Maybe that's why they're a bit salty for my taste.
It seems you have a very distinct style.
-Right. -But it's a bit too salty
that when you taste the others,
the soup tastes too bland and this is too salty again, and so on.
This is a little salty, isn't it?
Yes, you're right.
I'm sorry, Home Meal Mogul.
-You're eliminated. -It's all right. Thank you.
She's eliminated?
-She's eliminated. -No way.
I told you so, didn't I?
I told you she needed rice.
Good job.
They were really good but just too salty without rice for me.
HOME MEAL MOGUL ELIMINATED
She's eliminated because her kimchi was salty?
Those are side dishes to eat with rice.
-They're too salty without rice. -Yes, without rice,
they're just too salty.
She should have made some rice.
You need rice for Korean cuisine.
But don't you think the standards are too high?
Well, he has his own standards,
and he has the authority as the judge.
If they feel that it's unfair, they have no choice but to cook better.
I see Mr. Paik is starting to taste dishes too.
Are you ready?
I am.
CHIRPY
My best dish
is "Jack the Mac," Korea's No. 1 chicken sandwich.
I'm confident my dish tastes the best.
I'm wearing this mask so people remember my chicken sandwich.
-That's a mac and cheese croquette. -This one?
And that's the Nashville hot chicken.
Nashville hot chicken.
There are a lot of things I could consider,
but what's most important
is none other than taste.
I'll just be advancing the tasty dishes.
Well…
I'll be so happy if he just says,
"Now that's something else."
Well…
-I expected something special. -Yes.
But this is just an ordinary chicken sandwich.
CHIRPY ELIMINATED
You need a spoon.
Let me take the ladle.
All right.
SIDE DISH MAGNATE CEO OF "DOSIGOTGAN"
This is the most popular
and the best-selling menu in my restaurant.
It's a Korean cuisine meal set
of braised half-dried pollock, radish soup, and other side dishes.
KOREAN CUISINE MEAL SET
I made the soup with Korean beef and Songhwa mushrooms
and seasoned it with soy sauce only.
So…
I just want to hear him say, "It's good."
-Isn't this shio ramen? -Yes, that's right.
HIDDEN GEM OWNER OF "GAYAGAYA"
My dish today
is "simple ramen."
It usually takes at least 10 to 20 hours to make the broth,
but this is a simple version I can make in 100 minutes.
SIMPLE RAMEN
I think he'd find it delicious.
Let's go!
I know the shio ramen's broth is usually on the lighter side,
but this is more like unseasoned water.
I'm afraid you're eliminated.
Thank you.
Let's go!
HIDDEN GEM ELIMINATED
So…
The beef smells bad.
And look at the rice.
I don't know if you intended this,
but the rice is too soggy.
I see. Thank you.
SIDE DISH MAGNATE ELIMINATED
-Good work. -Thank you.
-You're eliminated. -All right.
He's judging purely based on taste.
FOOD TOO DRINKS TOO (MAKES YOU CRAVE BOTH)
I was worried that it'd be oily and bitter.
I see.
Have you tasted it?
LIGHTSPEED CHEF 16-YEAR VETERAN JAPANESE CUISINE CHEF
It's bitter, isn't it?
Yes, a little.
Perhaps I fried it for too long.
-It's too bad, but you're eliminated. -All right.
-Thank you. -Thank you.
A BUFFET THAT BRINGS BACK MEMORIES
I can understand
if they're consistently salty to be paired with rice,
but these are all seasoned differently.
This one's just bland.
-Too bad. Good job. -Thank you.
-But you do have potential. -Thank you.
-He did say taste was most important. -He did say that.
LIGHTSPEED CHEF ELIMINATED
BUFFET GIRL ELIMINATED
This is really tough.
No one will pass if it goes on like this.
CURRENT SURVIVORS: 0
What do you think so far?
I've only been watching my apprentice.
Of course.
-That young lady there is my apprentice. -Yes.
I saw her on YouTube a lot.
That chef is just standing there and not moving.
I heard his apprentice is here.
GODDESS OF CHINESE CUISINE LU CHINGLAI'S APPRENTICE
-Chef Lu Chinglai is over there. -I see him.
There's nothing I want more
than my apprentice to do well.
She's worked under me for about a decade
and has learned everything I know,
so I'm pretty sure she'll make it up here.
I guarantee her talent.
-Are you making dumplings? -Yes, I am.
-What's your dish? -Dongpo pork dumplings, sir.
You're making dongpo pork to use as fillings for the dumplings?
Yes, that's right.
Are you going to steam them?
Steam, and then fry.
My dumplings are different from typical Korean dumplings.
I put in dongpo pork to give them some more texture.
I start with dongpo pork.
I cook dongpo pork
with astragalus root and ginseng to infuse it with the aroma.
I use shrimp and pork
to make the dumpling fillings juicy.
I make the wrappers myself too.
I put in a scoop of the juicy fillings,
and then the dongpo pork.
She's putting in meat, shrimp, and then the dongpo pork?
That's how the dumplings get juicier.
It's different from any dumpling you've tasted.
Is she putting starch in the frying pan?
-And oil. -Right.
Is she making the crispy skirt on the bottom?
-What's that called? -Binghua.
-Snow flowers.
I was worried because dumplings aren't considered a unique dish.
But since it's the first round,
I'm going to stick to what I do best.
She must be nervous. She's shaking.
She must be nervous today.
-Oh no. That's not good. -What happened?
-It poured out. -Are they stuck together?
-That's hard to pull off. -What's wrong?
-It's all in pieces. -What happened?
When I flipped the dumplings,
the juice just poured out.
I tried so hard to keep the dumplings juicy,
but most of the juice was seeping out.
If this one works, she can just use that.
Oh dear.
It happened again.
She's nervous.
I thought it was over for me.
All the juice was gone.
She needs to pull herself together and get out of that trouble.
-Are these it? -Yes, sir.
DONGPO SNOW FLOWER DUMPLINGS
-I'll take one more bite. -Okay.
Goddess of Chinese Cuisine…
Subtitle translation by: Yenny Kang