It's time to reveal the Black and White Spoon Team Battle's
Room of Ingredients.
Holy, this is insane.
There's a butcher shop over there.
That's a whole fish market.
This is insane.
-Just look at that. -Incredible.
It's seafood versus meat.
-My goodness. -I got the chills.
I got goosebumps.
The Room of Meat
is filled with the most premium Korean beef and pork,
and you can find all kinds of cuts there.
-This is a whole cow. -Yeah.
We'd have to butcher it.
Do we have to cut these ourselves?
We do if we get this room.
I thought, "When was the last time I cut my own meat?"
I usually get my employees to do it for me now.
And the Room of Seafood
has more than 100 kinds of fish in season and various kinds of seafood.
-There are yellowtails and sea breams. -Yes, yellowtails.
Scallops, mussels…
I see octopuses too.
Wow, it's really fresh.
It's alive.
We'd have to kill these.
Those fish were swimming about,
so I'd have to take their lives before I cook them.
I never imagined there would be live fish.
Please decide the ingredient you would like to compete with
and form two teams for each spoon class,
a Room of Meat team and a Room of Seafood team.
We need to divide up the teams well.
Anyone here who wants to do meat should be on the meat team,
and if you want to cook with seafood, then do that.
Anyone who's good with meat?
Meat.
-No one? -Well, I prefer meat over seafood.
I'll go with meat.
-I want seafood. -Seafood.
-I'll do seafood. -They're in Japanese cuisine,
so they should do seafood.
-Meat here. -Meat for me.
-Meat's over here. -Meat.
-Seafood? -Seafood.
Definitely meat for me.
-We don't have enough in meat. -Wait, but…
Everyone's better with seafood?
I'm just more used to it.
Are you three doing meat?
-Yes. -This is tough.
I just chose meat.
You three are meat then.
Chef, come over.
-It'll be the four women. -Yes, that's good.
I have to do seafood.
Aren't you good with meat too?
-You want seafood or meat? -Seafood.
-Seafood, all right. -I see.
-Okay. -He's sure about it.
-Meat there, seafood here. -Yes, seafood here.
Seafood team, come over here.
-I'll go over here. -Really?
I've handled seafood in the past.
You all have too similar styles though.
It's better not to overlap.
-You're all Italian. -All Western cuisine.
-We have to win this. -Right.
-We need to balance it out. -Yes, we need balance.
Someone from Chinese, Japanese, or Korean cuisine should join.
Should I do seafood then?
-Yes, that'll make it five and six. -Should I move?
I moved not because of the ingredient but because of the formation.
I didn't think a team full of Chinese cuisine chefs…
COMIC BOOK CHEF, SELF-MADE CHEF, GODDESS OF CHINESE CUISINE
…would have effective teamwork because our opinions could clash.
Let's go with Italian, but I'll give it a Chinese touch.
Right, like Chinese-Italian.
Sounds good.
We should even out the numbers.
Are you doing meat?
There are too many over there, so I'll come here.
So you're in meat.
Let me know if you need some help.
Okay, please join us.
All right, then.
The five of you are doing meat,
-and we're doing seafood. -Okay.
It's a team battle,
so we can't make a simple dish.
-It has to be very grand. -True.
-Not just one simple dish. -Then shouldn't we mix
the Chinese cuisine chefs among the teams?
-Mix the cuisines. -You think so?
-I can't stop thinking -That we should mix it up?
it'd be better if we mixed it up.
In that case, I should tell you that seafood takes up
95% of the menu in my restaurant.
So I have limited techniques for meat, like charcoal and such.
I just don't want to cook with meat.
I see.
I think we'd get better ideas if we all go with the option
we're comfortable with.
I don't normally cook with meat,
so I'd have less to say about it and a higher chance of making mistakes.
I see.
Honestly, I didn't like it.
I thought it'd be better for our teams to have a variety of cuisines
so we could have a wide range of ideas for even one dish
and serve that dish almost like a full course.
We're all on the same team,
so I wanted us to divide our roles more effectively.
But they simply went, "I prefer this over meat,"
and just dropped out.
There was nothing I could do.
Just divide ourselves up like this.
-Okay. -Then it's the five of you and six of us.
Team battles are all about not fighting with each other
-and following the leader. -That's right.
-All we need to do is follow orders. -Exactly.
We just follow our leader.
-We don't know what we're cooking yet. -Right.
We don't know the theme yet.
Let's do a cheer all together before we get started.
It might be the last time all 11 of us are here.
-Bring it in. -The last time?
-I mean, one team is going to lose. -What are you implying?
-We'll be together. -Come on now.
-One, two, three. -Hands up.
-Let's go! -Let's go!
-Let's do that too. -Yes, gather up.
Let's make a scrum.
"Let's go" is a bit boring, so…
All right. One, two, three!
-Beat them! -Beat them!
They're copying us, those copycats.
Hey, White Spoon chefs.
We'll beat you clean and cold.
To the Black Spoon chefs, I'm sorry this is your last day.
ROOM OF MEAT
TEAM CHO EUN-JU VS TEAM TRIPLE STAR
ROOM OF SEAFOOD
TEAM CHOI HYUN-SEOK VS TEAM CHEF SPARK
This Room of Ingredients round of the Black and White Spoons' Team Battle
will be held through a special judging process.
Holy shit.
What is it this time?
We will now reveal the judging process
-of this Team Battle. -What will it be?
What's that?
Oh, what?
That's so scary.
What?
Are they real people?
Tasting your dishes for this round
will be these 100 mystery judges.
-100 people? -This is insane.
It was frightening.
They were all in black, wearing white masks,
and just staring at us.
It triggered something uncomfortable inside me.
They weren't even making any faces.
There are 200 eyes watching you.
It's scary.
They really are mystery judges.
Your task is to prepare 100 dishes for these 100 judges to taste
under the time limit of 200 minutes.
-We have to make 100 portions. -That much?
-Whatever it is, it has to be for 100. -For 100 people?
-We're making 100 portions. -For 100 people.
-It can't be a full course. -Right.
This is intense.
-100 portions? -In 3 hours and 20 minutes.
Looking at our team,
I got worried there weren't many of us
who had experience in making such large portions.
-100 portions. -We're counting on you.
MASTER OF SCHOOL MEALS
You may only use the ingredients from the main kitchen,
and any dish that is not complete in the given time
will not be included in the tasting.
We have to make enough for 100 portions. Any less will be a disaster.
We should make 110 portions
so we don't lose any votes.
Once the dishes are complete, the judges will taste and vote.
The team that receives more votes will win
and all of its members will survive.
It's ride or die together.
It has to be appealing to everyone.
They should know it's delicious with just one bite.
-It has to be delicious. -Right.
It'll need to be delicious in just one bite.
-Let's win. -Yes.
-We can easily win this. -I think so too.
Let's wipe them all out.
Also in this round,
Judges Paik Jong-won and Anh Sung-jae…
-Won't taste? -They're not judging?
-Are they not coming? -Maybe?
…will be seated here with the Mystery Judges.
They will be observing your cooking processes
-before tasting and judging your dishes. -I didn't notice them at all.
-They blend in so well. -Is that Chef Anh?
-Yes, he's there. -They're over there.
Mr. Paik's there as well. What a surprise.
-That was such a surprise. -I wasn't expecting it.
Oh my god.
That surprised me.
What's most important
is for all 100 dishes to taste consistent.
Teamwork is the key here.
You'll be cooking quality dishes within the given time
with chefs you've never worked with before.
I'll be rooting for all of you.
They'll be observing the whole process.
We have a selection of very unique chefs here.
What if we clash?
Oh no, you shouldn't mix that.
Why didn't you take everything out?
We're done testing. We should be plating.
You should've tasted it sooner.
This is tough.
We're screwed.
We have to hurry up. Is this all?
It's already done.
-Hey, come on. -They took everything.
Chef Spark, wait.
Damn, we're screwed.
The teams who chose the Room of Meat,
White Spoon's Team Cho Eun-ju
and Black Spoon's Team Triple Star will now begin their team battle.
The White Spoon Team looks daunting.
-I think so too. -They look invincible.
They had all the chefs I considered to be the most talented
among the White Spoons.
They're very experienced and famous too.
Who should be the head chef?
You should do it.
You know how to lead with plating.
CHO EUN-JU HEAD CHEF
You should be in control of our style.
The other team's head chef is Chef Cho Eun-ju.
She's won the world's top three cooking contests,
and she works in an environment where she deals with a lot of people.
The other team's chefs are all so famous.
There's Chef Seonkyoung Longest
and Chef Choi Kang-rok too.
There's Chef Hwang Jin-seon, who beat me in the last round.
And there's the talented Chef Jung Ji-sun.
It's an all-star lineup.
Will we be able to win?
That team is very Chinese cuisine-heavy.
They have Ji-sun and Jin-seon.
Even their names sound similar.
The other team had picked a leader who was pretty young,
so I knew we could make better dishes with more ease.
Such a young leader would only sway so easily.
Our head chef should be Triple Star.
TRIPLE STAR HEAD CHEF
-All right. -Good.
I think it'd be good for me to lead
since you're Korean and Chinese cuisine chefs
and I have a different specialty.
-I can mediate between you all. -Yes.
Right, I know you'll do well. You're so calm and collected.
I was the only Western cuisine chef.
There were two Chinese cuisine chefs
and three Korean cuisine chefs.
I think we've got a nice balance on our team.
I think we'd have a good chance if we work well together.
As soon as I was chosen as the leader, I decided to let go of my own ambitions
and focus on the strengths of my teammates
so that we could merge the three cuisines effectively.
I don't want us to have any regrets.
The Black and White Spoons' Team Battle,
Room of Meat round begins now.
ROOM OF MEAT BATTLE BEGINS
-Let's strategize. -Okay, come on.
-Hurry. -All right.
Are we going with with dongpo pork?
Dongpo-style?
Didn't we say hong shao rou?
Those two are pretty much the same.
-Should we do hong shao rou? -What exactly is it?
It's braised pork belly, just like dongpo pork.
-Braised pork belly? -We cut everything
and braise it all together.
10 MINUTES EARLIER
We don't have to invent a new dish.
Let's just make something that isn't too risky.
It's best to quickly cook a well-known food
for 100 people in good quality.
Let me suggest an idea.
Braising huge lumps of pork belly to make 100 dishes.
We need that kind of a structured plan.
Then how about this?
Our base can be hong shao rou
-and give it some twists. -We have three and a half hours.
-That's enough time to make dongpo pork. -Exactly.
We thought it'd be best to braise the meat
to make 100 dishes of equal quality.
In Japanese cuisine, when we make dongpo pork,
we braise the pork to make it soft,
then make a soft potato filling.
-Like mash. -Yes.
If you cover it with that,
it keeps the heat and gives it a new taste.
We're making hong shao rou then.
-Say this is the plate. -With mashed potatoes.
So we put the pork here
-and cover it with the mash. -Yes.
-Cover it, right? -We won't have enough though.
-We won't? -Put it under the meat.
-There aren't enough potatoes. -Under the meat, then?
-Like the meat's hanging. -So then,
the mashed potatoes are here, the dongpo pork is here,
and some deep-fried spring onions can go on top.
Spring onions and other garnishes there.
We don't have enough garnishes. How about one more?
We can cut some radishes
and braise them with the pork.
-That's good, or we could sear them. -That'd be nice.
We can dice the radishes.
-Vegetable garnish? -Yes, just put that down.
Vegetable garnish.
-Just scribble it down and let's start. -I'll go get the meat.
We should have something pickled here.
Sure, for acidity.
-We need something tangy. -Do we really?
I disagree.
-Should I start? -Yes.
So I…
Should we make a dish that uses all of this?
Yes, all of it.
I think we could do a naengchae, like a salad dish.
What kind of naengchae?
That's what we should plan out.
How about this?
Korean-style beef jeon wrapped in Chinese-style naengchae.
-Something of the sort. -That sounds nice.
Think of this as the plate.
-First, let's get some bones. -The dish.
We'll use some ribs or something for the broth,
then pour the sauce and place the beef jeon
and some stir-fry, like stir-fried eggplants
in Chinese style.
And let's top those with a cucumber and spring onion salad,
so they can easily eat it like a wrap.
-It's one spoonful then. -Yes, but a big spoonful.
I suggested going with a safe and delicious idea of making a meat wrap,
and everyone chipped in with more ideas to complete our dish.
Let's go with this dish.
We should go ahead with the beef jeon.
-Which cut? -Let's see.
-The meat. -Sirloin would be the best.
-Sure. -Okay, sirloin it is.
It's decided.
-Let's do this. -Triple Star's doing the butchering.
Let's go!
You got this.
-But this is… -Pickles are no more
-than just sour vegetables. -Can we just…
What was it?
We could just put them in lemon or lime juice.
So how about we use that red stuff? What was it called?
We already decided on everything.
They argued so long over the main dish
and now they're arguing over the garnish.
Can't we come back to that later?
Cook the meat first.
It doesn't even take that long to make garnishes.
-Chef Cho, here's what I think. -Yes?
-I say we focus on the meat. -The meat?
-I agree. -We don't need sides.
-Just focus on the main thing. -Right.
All right, let's assign the jobs.
-Let's submit this first, and… -I'll bring the meat.
I'll make the mashed potatoes.
Okay, then.
They must be done strategizing.
-Let's set it up. -Chef Cho.
-What should I do, Chef Cho? -So we…
-He's bringing the meat. -We need vegetables.
-Hold on. Let's use this. -All right.
Is this station for the meat?
No, it's not.
Let's get the ingredients first.
-Yes. -Can I peel the potatoes here?
It's so freaking heavy.
Why is it so heavy?
-Where's the knife? -Are you using pork?
Yes.
Using something expensive?
-Yes, beef. -Tenderloin?
No, sirloin.
Pork would be better since it has a richer taste.
I think a lot of Koreans prefer pork over beef.
TEAM WHITE SPOON: PORK
I was worried that our ingredients would overlap.
I personally think pork is tastier than beef,
so I think it worked out well and that it'll be a fun competition.
I personally didn't want to use pork belly because the taste varies by cut,
so I thought it'd be too risky to use.
That's why we chose beef.
TEAM BLACK SPOON: BEEF
Damn, I can't even lift it.
It's so heavy.
-It's too heavy. -Someone help!
Help him out. Where are they?
Can someone help? It's too heavy.
-What is? -The meat. It's so heavy.
Thankfully, the other team is using pork.
It's so freaking heavy.
Seriously.
Where should I put the meat? Here?
-Hang on. -Where?
It's so heavy.
-All good? -Yes.
PLANS TO USE THE SIRLOIN
Okay.
You ever work with sirloin?
-Yes, I have. -I see.
-That's some premium Korean beef. -It is.
That's top grade.
Yes, I think so.
PORK BELLY
We should cook the pork first.
Let's do that first, but it has the skin on.
How about we boil it and then fry it?
-Let's use big lumps and burn them first. -First…
-You need a torch. -Is there a torch?
Wait, let's sort out the ingredients first.
Should we peel the potatoes and cook them in the oven?
I'm about to peel them right now.
I guess I have to use a knife.
-There should be a peeler. -Careful.
-What do you need? -Is it in here?
Is it this one?
It's fine, I got it.
Are we going to use this station?
-This one's for the meat. -We should use that one and this.
-We have to boil the meat. -Yes, we have to do that.
But can we sort things out first?
-We should work together. -Sort what?
What each of us are doing.
I'm in charge of the meat.
-I know that. -Okay.
Then what do you need?
We didn't have clear roles set out.
Without any prior discussion, one just went and brought the meat
and another started peeling the potatoes.
This is going to take forever.
I thought, "Why isn't the head chef saying anything?"
The sizes should be even.
Yes, good.
The ladies are definitely skilled.
They're using so many ingredients.
He's making a sauce.
He's preparing to grate the pears.
The three Korean cuisine chefs.
I like what I'm seeing.
Two Chinese cuisine chefs, three Korean cuisine chefs,
and then the butcher.
It's a good mix of specialties.
I tried to divide up the roles by giving them specific instructions.
Chef, will you be making the beef jeon?
I put Side Dish Chef in charge of the beef jeon.
Chefs, let me taste that as soon as you're done.
Okay.
I put Comic Book Chef and Self-Made Chef
in charge of the vegetables to go on top of the beef jeon
for a strong Chinese flavor that would appeal to the judges.
Auntie Omakase and Master of School Meals are used to serving large quantities
and they're swift with cutting up ingredients,
so they were in charge of that.
When I asked them to take on specific tasks,
they were quick to take on their jobs.
-Let's taste it at 150 minutes. -Okay.
-One dish at 150 minutes? -Yes.
-Hang on. -Should I peel this?
-We… -Let's sort things out.
-We should do that. -Sure.
-Go ahead. -Let's talk about our roles.
Two people should be in charge of cutting the meat,
and I'll do it too.
I'll cut it with you.
-Then we need someone to make the sauce. -Okay.
-To cook with the meat. -Should I make it?
-You could do that. -Okay.
-I'll just continue with this. -Okay.
Cook the potatoes and mash them.
Okay.
And how are we cooking the meat?
-Cut it, burn the rind, then boil. -Right.
But you should boil it first to make it soft.
-Yes, boil it first. -Then hand it over,
and we'll braise it in the sauce.
We just need to boil it once.
-Right. -We should start heating some water then.
-I'll do this while you're at it. -Okay.
-I'll heat up the water then. -Use the big pot.
All right.
Triple Star is seriously amazing.
He's maintaining his pace.
Look how neat his station is.
I need to use the stove.
-Can I use this one? -Yes.
POTATOES
A little more.
What are you putting in the mash?
Butter and cream.
Just that? Nothing else?
Yes.
-Is that so? -To make it simple.
-The whole dish is in Chinese style, -Because…
so the potatoes should align with that.
-Chinese-style? -Yes.
Do you have any ideas?
-For what? -To make the potatoes Chinese-style?
Chef Jung mentioned we should put some dongpo sauce in there.
-Oh, did you? -No, I didn't.
-I never said that. -But the thing is,
they're eating them together anyway.
It might be better if we mix in the sauce to match the meat.
-With just the butter… -No,
because I'm not sure if that's Chef Choi's style.
-What? The potatoes? -Yes.
Just boil them until they're soft and use a sieve to mash them.
-Just do that. -Are you going to mix in the sauce?
-I am. -Really?
Are you sure it'd be okay for everything to taste the same
when the textures are already the same?
It'll have butter in it, so it's okay.
-Let's just try it. -I don't know about this.
You should mash the potatoes for now.
Of course, I'll do that.
-Boil them until they're soft, then mash. -But I'm not sure about the sauce.
I don't think we should mix it.
Let's try it first.
No decisions are final yet.
We decided on what to do, but not in stone.
So there were a lot of times when the chefs
were just telling each other what to do.
Why are they burning that? Is that Chinese-style?
Why is he torching the rind?
So you're torching it to get rid of the hair?
Usually, when we make dongpo pork,
-we boil this and deep-fry it once. -Right.
We wouldn't need to do this if we were to fry it in oil.
-We should put the pork -Yes?
in there first and boil it until it's soft.
-Right? -Yes.
Stronger.
It's fine.
It's going to spill over.
We're not using a pressure cooker, are we?
-This should work fine. -I think so too.
-We can boil it in here. -This wok isn't big enough.
Let's just use this one.
Why didn't you boil this?
-That's for the last part. -What is?
-Don't braise it in the sauce yet. -Okay.
It goes in the sauce when it's soft.
-Our styles are different. -Yes.
Are we boiling it and not braising it?
It'll get too salty if we start braising it in the sauce now,
so we need to boil the meat until it gets soft first.
But that's going to take a long time.
-Yes, so if it doesn't work… -Hang on a second.
-So this… -What's this?
We were supposed to boil the pork first to make it soft
but we realized that it wouldn't be cooked in time.
Wait, let's just take these out and deep-fry them.
Frying's the way.
I just wasted my time then.
He's saying we should boil the pork first, then braise it in the sauce.
-But it won't work. -We don't have enough time,
-Okay. -so I'll take it out,
let it cool, cut it up, and deep-fry it.
Then what about the sauce?
We'll put the fried pork in the sauce and braise it.
It wouldn't marinate.
-You'll deep-fry it first? -Yes.
-They're fighting already? -Yes, they are.
What's wrong?
-You'll deep-fry it first? -Yes.
You can do that?
-That's how we usually make dongpo pork. -You do?
We deep-fry the meat first, then boil or braise it.
-But… -Are you worried it won't cook?
-That it won't be soft. -I get it.
So we're deep-frying this without coating it with sauce?
Is that it, Chef Jung?
Let's reach a decision.
-How are we doing this? -Let's do this.
We'll coat it with dark soy sauce,
then deep-fry it and give it to you.
-Let's fry it here. -Yes, in the sauce.
Let's just coat it with dark soy sauce and fry it.
Where do I pour the oil then?
Over there, the fryer.
-This one? -Yes.
-We'd need 20 liters. -That won't get hot enough.
-It won't. -Take this out and fry it in here.
Take the pork out.
BURNER
-Okay. -This one's quicker.
It doesn't get hot enough though.
We need 20 liters of oil for that.
-Use 20 liters then. -Should I?
-Just do it. -Okay.
-If the leader says so. -We need to fry spring onions too.
-Where's the oil? -So just use that.
There were multiple people giving orders,
so the plan kept changing.
I was just doing my job and got in the middle of that.
I was so confused.
We started off wrong.
No, we're going to win.
We weren't even clear about the cooking methods.
Right.
It's driving me crazy.
I could tell.
We should have been clear about what we were going to cook.
But we didn't.
We just went our ways without even sorting that out.
This is tough.
There's conflict.
I see that.
They're all alphas.
They've worked so long
-and developed strong personalities. -Right.
-I'll just follow your lead. -Don't say that.
-I'm your right-hand man. -Don't.
Right-hand man!
-Can I taste it with the vegetables? -Yes, we have some ready.
VEGETABLES FOR THE BEEF JEON
This is ready for tasting.
-Let's gather around and taste this. -Okay.
Come over for a second.
Come over? Okay.
-They're tasting it. -Yes.
All together.
TASTING IN ADVANCE
Can I try this?
Let's taste these and decide the base for the soup.
The soup should be mild.
It's a bit too sour.
It's meat, but it doesn't feel like meat.
Can we make it raw, like in a fresh salad style?
-The topping? -Yes.
And don't mince it.
It should be like eating beef jeon wrapped in fresh kimchi.
-Let's make it in a fresh salad style. -Like a salad.
I was actually thinking of something less moist than this,
but something that's less moist.
-It should just be stir-fried. -Right.
-That's what I thought. -Let's not add starch.
-No starch. -Yes.
Just stir-fried.
-This is more of a sauce than a stir-fry. -Right.
We should have a stir-fry, not this.
-A stir-fry? -I agree.
Right.
And give it a good amount of smokiness.
This is hard.
Self-Made Chef's idea was very different from mine.
-This doesn't have much texture. -It's not crunchy.
And it's too starchy.
Make it like the stir-fry you eat with flower buns.
-Exactly. -That's it.
-That's just Chinese pepper steak then. -Exactly.
-That's exactly it. -Yes.
They told me to make it like Chinese pepper steak,
but that's what Chef Auntie Omakase had already mentioned in the beginning.
How about a stir-fry?
-It's good for big portions. -That won't work.
The seasoning would have to be perfect for that.
We'll make it perfect then.
But there's water in onions and bell peppers,
and it all comes out in time.
-So I don't think stir-fry is the way. -I see.
Stir-fry isn't a good idea. Not a stir-fry.
I thought, "Would something like Chinese pepper steak work?"
I'll use these to try and make some.
-Without moisture. -They shouldn't be diced.
-Julienne them. -Julienne?
Right. Let's cut them again, quickly.
We can cut them quickly.
Okay, let's try it again.
I felt bad.
They just labored away for nothing.
Should we cut them again?
They're cutting them again? For pepper steak?
It's not smooth sailing for them.
-Oh no. -They're not mincing but slicing
-like you do for pepper steak. -Right.
How many zucchinis do we need?
-Sorry? -Should I just fill up this bowl?
Yes.
I wasn't worried one bit.
Auntie Omakase and Master of School Meals were like our Messi and Ronaldo.
We had no issue at all.
I'm sorry.
It's all for the best.
Could I be helpful to these chefs too?
Would I just be a burden?
There was no room for mistakes,
so I was very scared.
We can fry it now.
-Not yet. -Why not?
-It has to reach 200 degrees. -The temperature needs to be higher.
If the temperature's too low,
-It has to be high. -we won't get the aroma.
There should be bubbles around the rind.
Is it set to 200 degrees?
I set it to 230.
-230? -He set it to 230.
Wow, this is all just…
I'm worried.
This is bad.
One hour has passed.
You have 140 minutes left.
We have to start cooking the pork.
-Why isn't it boiling? -It's not hot enough.
-We should use that. -This one?
Let's start cooking the meat.
We can't. The fryer's not ready.
The oil's not hot enough.
We need to find a way to make the pork soft
instead of waiting for this.
Let's deep-fry it here.
-Just over here. -But…
-Are you using that? -Yes, for frying.
Good, let's do that instead.
The fryer's quicker.
-We can divide it and fry it both ways. -Use both.
Too many cooks spoil the broth.
Let's do what we have to do.
Look.
Fry it, take it out, and slice them up.
-And put it in there? -Yes.
Let's just give it a go.
It's not hot enough.
MEAT COOKING METHOD 2. DEEP-FRY THE MEAT
The rind should be blowing up a lot more.
Doesn't the oil usually splatter?
It does normally.
-But the temperature's too low. -Right?
What's not blowing up?
-The rind. -Of the pork?
Yes, it should be blowing up.
Ji-sun, this isn't working.
Just make the surface crispy.
Make the surface crispy, that's all.
I got it.
Fry this a bit more.
Put that in here.
In there? Oh my goodness.
-What? -That's all…
We'll have to scrape it off.
Get rid of that.
Get rid of these.
Let's not use that.
The sauce won't seep into that.
-I guess not. -It won't work.
Yes, it should be crispy like this.
It's so freaking hot.
Chef Jung, see if that makes 100 portions.
-Check as you cut it. -It should be more than enough.
Okay.
You have 120 minutes left.
The time's going so fast.
Let's go!
They won't have enough time.
The plating alone will take quite long for 100 dishes.
This is about 80.
-What? Okay. -Eighty.
-I'll just cut everything for now. -Okay.
MEAT COOKING METHOD 3. BRAISE IT IN THE SAUCE
Thirty.
The potatoes are taking longer than I thought.
Haven't they been cooking for an hour?
Don't they usually cook in an hour?
They should be done.
Does this spread out?
Hang on. Mashed potatoes?
Yes.
Oops, I totally forgot.
How could you forget?
I totally forgot.
-That's your job. -It's fine.
We should look after each other.
That's right.
-I forgot because I had my team. -Nice catch, right?
-Of course. -Because of the team?
That makes sense.
That's something.
She's messing up.
It should be all cooked, right?
-It's been an hour. -Yes.
This isn't…
The holes are too small.
Is there another way to do it?
The holes are way too small.
Oh, like that?
-I'll do it. -Do you have time?
-Wait. -Do you?
-Just do this. -Can I go back to the spring onions?
I need to cut the spring onions.
-Just push it down like that. -Okay.
I don't have enough time for this.
Can't I just mash it up?
VEGETABLES COOKED PER REVISED RECIPE
Let's taste it.
2ND TASTING
-Is this it? -Yes, it is.
-Did you put in eggplants? -No.
Chef, taste it.
It just needs less seasoning and some fried eggplants.
Try it with this.
Bear in mind, it's a little salty.
Don't hate me for the saltiness.
-It's delicious. -Okay.
-Make it less salty. -Okay, less salty.
-It tastes good, doesn't it? -Just a little bit.
How much time do we have left?
We have 120 minutes.
-120 minutes? -Yes.
That'll be enough.
-This is the selling point of our dish. -Sorry?
-It's delicious. -Thanks.
It'll make or break our dish.
It'd be a problem if it wasn't good.
It's good. Just keep at it.
Will the ingredients be ready by the 100-minute mark?
Yes, we have the mushrooms ready.
-Is this enough? -Yes, that's enough.
Zucchinis, and then…
INGREDIENT PREPARATION DONE
-So the ingredients are ready? -What should we do next?
Could you clean your station
-and cook the beef jeon? -Sure.
-Put that over there. -Okay.
-The beef jeon are in the heat. -All right.
We have plenty of time,
so cook them nice and slow.
BEEF JEON IN THE HEAT
With love and care, you know.
-I'll start cooking in ten minutes. -Okay.
This is never-ending.
Wait, we…
-Yes? -Chef Seonkyoung.
How am I supposed to do this alone? I need help.
I'll take it from here.
It's easy now. I've already done half of it.
-Just kidding. -Are we using sieves?
I'm almost finished.
There's one more.
-Where? -We should've put in butter and cream
while they were hot
-for the potatoes to absorb them. -I know.
But they told me to do it this way.
-Chef Cho. -Yes?
You should season the mash while it's still hot.
Should I do it if you're busy?
-But… -I'm just mixing in these two
to see how it goes with the dongpo pork.
I could use spring onion oil instead of butter.
Put in the butter.
How about spring onion oil?
No, use butter.
-Let's get ready to make the sauce. -What about cream?
What was it?
If we don't mix in the butter now…
-We have to mix it while it's warm. -That doesn't work.
Hold on.
-We have to mix it while it's warm. -Let's do this.
Let's put 400 g of the mash in 3 of these pots to make it 1.2 kg.
-Okay. -Yes.
-This was going to be a sauce? -Yes.
He said to use it as a sauce.
I'm so sorry I confused you.
At first, Chef Seonkyoung thought we'd use the mash to cover the pork.
But Chef Choi…
Let's not make 100 portions of 40 g.
How about we make it into a sauce?
We can add some broth and starch to make it thick.
-So use this for the sauce? -Yes.
SUGGESTING A NEW METHOD
It's a very old method,
but it's delicious.
I suggested the idea because I knew it would enhance the flavor.
But we already have the hong shao rou sauce.
Why use this as a sauce?
I thought the mash was a garnish.
Why make it a sauce?
To make it soft.
Everything's already too soft.
It's different when you use potatoes for the sauce.
I get that, but that's for the judges to decide.
That's not our job.
This sauce will be different than when it's just potatoes.
But the mashed potatoes are already soft.
The sauce is soft. The pork is soft.
There's no texture.
I think things got rocky when we started to follow Chef Choi's lead.
-If we put the sauce -There's no reason
-into the buttered potatoes, -to put the sauce in there.
would it be balanced?
-Could we try it first? -It won't be.
Make a little so we can taste it.
I'm totally against this.
Right now?
-Just make some for us to taste. -You have 100 minutes left.
Chef Longest and Chef Choi had different tastes,
and it seemed like they couldn't resolve it.
So I suggested we taste it.
We may all have different ideas,
but you should still trust your teammate.
It felt like they didn't trust me.
Don't use all that, just a little bit.
Just give me 200 g.
That's too much.
-This is all we have. -We'll have enough.
Chef Choi Kang-rok
used the hong shao rou sauce with the soy sauce base
and boiled it with the potato to make a soft potato purée.
Chef Seonkyoung is great at making mash, so she wanted to make it
to cover the pork with it.
I didn't want us to have any regrets.
We still had enough time for them to do what they wanted
so we could taste them and decide which one to go with.
How is it?
Here's the sauce.
The flavors will be stronger when paired with the pork.
I like this one.
Chefs, could you come over here for a second?
-Taste this. -Don't just taste that.
-Taste with the pork. -Yes, I know.
Let's listen to the leader.
It'd be better if we put this with the pork and pour the sauce.
Try it.
Try it, and make a quick decision.
We don't have to do this.
-Isn't it good? -Yes.
-Right? Let's go with this. -But shouldn't we
-taste this with the meat as well? -Go ahead.
We don't have time, so use your imagination for that.
The flavors were nicer with the soy sauce.
No, that one's better. Let's do that.
Okay then, let's use these saucepans
-and put 600 g each. -Do that.
I didn't like Chef Choi's style.
If he was going to make it into a sauce,
I could've just used a blender instead of going through hell
trying to mash all that.
Where do I put this?
-The beef jeon is finished. -Where?
-Chef, this needs a bit more seasoning. -More?
-It's a bit bland. -Not too much, just a little bit.
It's delicious though.
It'll be perfect with the right seasoning.
Like you did earlier.
-That's too much pressure. -The first test batch was delicious.
That one was impactful.
It really was.
-Just a little bit less than that. -Yes.
-No rush, Chef. -No rush?
They're still preparing theirs.
Let's see how things go.
The problem is the pork.
Yes, that's the biggest problem.
-It's not softening. -Exactly.
-We have to make a decision. -Right.
What should we do?
-Is the pork tough? -What is it?
Yes, it's not softening.
Check if we can still go with this.
-We have 70 minutes left, right? -Yes.
-We can cook for 40 minutes then. -We have to plate it too.
Thirty minutes for plating, so forty for cooking.
-How long was this in for? -Maybe take it out and…
I think it'll turn a bit softer in 30 minutes
but not perfectly soft.
Everyone got anxious because we were running out of time.
-It won't work. -No.
We need to do something about the pork.
We need the pressure cooker.
There are only two. I don't know if that'll be enough.
Let's just close the lid and leave it.
-Should we just do that? -That's the only way.
It won't all fit in the cookers.
No, it'll fit if it's just the meat.
-There's not a lot of meat. -Just the meat?
Let's follow her orders.
Let's start off with just 50 pieces.
But don't drop them too hard.
But it's not that soft, so it'll be fine.
MEAT COOKING METHOD 4. COOK IT IN THE PRESSURE COOKER
I knew very well that our process wasn't going that smoothly,
so I was a little anxious.
We should start plating.
Do I start stir-frying? Isn't it too early?
It's not early. Do it.
-Understood. -Thanks.
COOKING THE VEGETABLES FOR THE HONG SHAO ROU
My spring onions.
Chef Jung, you should start making the sauce with this broth.
-Let's heat up the beef jeon. -Okay.
We can heat up the beef jeon.
I'll finish it in two goes.
All right.
It's good. Let's roll with it.
Great, Chef!
You have 40 minutes left.
We should check this.
-I think it's burning. -Where?
In here.
I can smell it burning.
If it's burned, then it's over.
Turn the fire down.
Let's take this…
It's not burned.
We have to cook this in the sauce,
so let's take it all out.
This one's even better.
I think it worked out.
We had a good strategy, and the methods we used were great.
-Chef Cho, could you plate one right now? -Right now?
As a sample.
Like this.
On the side?
That makes sense.
It looks nicer.
-Let's try it. -Okay.
Hang on, everyone.
Taste this.
Let's see.
-Let's see. -Try it like that for now.
-I like it. -It's delicious.
-Is it? -It's delicious.
Despite our clashes, the food itself was good.
The mashed potato sauce went really well with the dish.
-All right, let's go. -Let's go.
Let's take the pork out one by one.
Take it out,
pour the sauce, put it in a tube, and everyone takes one.
Should I plate one each?
Yes.
They've started plating.
-Should I do this? -At the center.
Right at the center?
-Yes, the center of the plate. -Okay.
He took out the tweezers.
This has to look neat,
so use chopsticks to shape it,
-and then the garnish. -Got it.
Take a look. Is it enough?
-More eggplants? -A bit more.
-Is this good? -A little more.
-More? -A little more.
That's too much.
When we started plating,
it felt like everyone was working in the same restaurant.
We were a team moving in harmony to serve 100 people.
Let's speed up a bit.
-Okay. -Okay.
They're plating too.
All right.
Chef Cho, please remind us again.
What should we do?
We need one person for broccoli, one for radish, one for the pork,
-and I'll do the mash. -Chef Cho,
just point out who should do what.
-I'll do the spring onion. -You do that.
-Chef Choi, you do the pork. -Got it.
You do the radish. Let's go.
-We do radish and pork. -That's right.
Okay.
Radish at the center.
Hurry up with the pork.
Then I put the broccoli.
Broccoli, then spring onion.
-We're plating all 100, right? -Yes.
-Can we? -We have to.
Check if anything's missing as you go.
Do we have enough broccoli?
-Yes, we have enough broccoli. -Yes, we do.
-Finished with the pork? -Yes, I'll pour the sauce.
The plating went smoothly.
We ran into some trouble, but we made it.
I never knew dongpo pork could look so tasty.
Everyone was initially a little touchy,
but we became gentle with 30 minutes left.
We only had good teamwork while we were plating.
I'll put this on.
I'll check and take it out.
They're already bringing their dishes over.
Good luck!
Go, Black Spoons!
BLACK SPOONS: 30 PLATES COMPLETED
They need to start bringing their dishes over.
Shouldn't we take these over?
Continue with the finishing touches, and I'll take them over there.
-Let's go now. -Let's go!
Bringing them over.
Let's go!
Wow, look at that.
It's like a banquet.
BLACK SPOONS: 59 PLATES WHITE SPOONS: 1 PLATE
It's like a state banquet.
Did we pour the sauce?
-I'll do it afterward. -We can do that over there.
-Let's speed up. -Yes, Chef.
100 portions is a lot.
BLACK SPOONS: 83 PLATES WHITE SPOONS: 66 PLATES
We're going.
They're all just in time.
Let's go!
We should hurry up.
We only have six minutes.
They're pressed for time.
The White Spoons are looking shaky.
Here it is.
Bring them over. Hurry!
BLACK SPOONS: 100 PLATES WHITE SPOONS: 100 PLATES
All the plates are there, right?
They're doing the final touches.
-Wipe this please. -Okay.
Five,
four,
three,
two,
one.
The Room of Meat Battle is over.
Good job!
Great work!
They must be exhausted.
-Good work. -Our leader.
-Side Dish Chef! -Well done.
It looks awesome.
It looks like a work of art.
Yes, it does.
Both dishes look delicious.
Do you think that'll be good?
I think so.
Despite our hard times, our dish turned out to be excellent.
These chefs have some amazing firepower.
We just might win this one.
I wanted to try the other team's dish.
I usually cook a lot of fresh and tangy dishes,
so theirs was more my style.
I was confident with our flavors.
TEAM TRIPLE STAR: CHINESE-STYLE MEAT WRAP WITH PEPPER STEAK AND FRESH RADISH SALAD
We made beef jeon with sirloin.
We stir-fried zucchini, red pepper, and mushroom in Chinese style,
topped it with fresh radish salad,
and poured Sichuan naengchae sauce to make it moist.
-Do you think we'll win? -What?
I think we will.
I can taste both Korean and Chinese cuisine.
The seasoning's perfect.
They did what they intended to do.
-They're all tasting it very seriously. -Very much so.
It's strange.
I've never seen anything like this.
I saw some people nodding after tasting our dish, but…
Our dish is hong shao rou with a soy sauce base.
We put mashed potatoes on the bottom,
then some radish we braised in soy sauce,
and then the braised pork.
We put in the broccoli that we stir-fried in the same way
and topped that with deep-fried spring onions.
I was curious to see what the White Spoons would make.
It isn't a big portion, but it makes you savor each bite.
I hope this is the sound of them scraping off our dish.
Yes, our dish.
-That was worth the wait. -Yes.
Both teams did well.
This could be neck and neck.
I think so too.
-It depends on their tastes. -Right.
Whether they like Chinese or Western cuisine.
Yes, it depends.
The tasting is complete.
Now, it's time to begin voting
for the Room of Meat round of this Team Battle.
I'm dying to know.
The team that receives more votes will win
and all of its members will survive.
It'd be great if the White Spoons won both rounds.
I want them all to vote for the Black Spoons.
The voting is complete.
The surviving team of the Room of Meat round is…
Is this for real?
Subtitle translation by: Yenny Kang