This is insane.
My goodness, this is just insane.
What is it?
The theme of this consolation match…
is Convenience Store.
You've got to be kidding me.
ROOM OF INGREDIENTS "CONVENIENCE STORE"
Contestants must only use ingredients from the convenience store
to cook a delicious and creative dish.
The dishes will be judged in order of completion,
and the survivors will be announced after all the dishes have been judged.
There will only be
three additional survivors.
Convenience stores have ready-made meals for a reason.
You just have to eat them.
My mind went totally blank.
I'd have to make ramyeon, at the least.
The consolation match
begins now!
Excuse me.
-Guys, let's share. -Not this.
I thought we'd at least have respect for each other as chefs,
but man, was I wrong.
They just swept everything.
This time, I had to keep what was mine.
Is there Neoguri?
There's no Neoguri?
There's some on your right.
-I don't see any. -They're all taken.
Damn it.
I tried to pick ingredients, but they were all gone.
It's over for me if I can't get my ingredients.
I felt so clueless.
I thought for a while, then started grabbing everything.
Not oriental sauce.
Is there balsamic dressing?
There isn't any.
Have you seen anything similar to balsamic dressing?
Balsamic?
Never mind if you haven't.
I don't really go to convenience stores,
so I don't know what kind of food they have.
It stressed me out a lot.
No dressings?
Oh dear.
Man.
This is so tough.
There's no sugar.
I'm really curious to see what these top-level chefs will make
out of ingredients from a convenience store.
I found some canned food, so I decided to add something to that.
Something like hot pepper saury.
You know, like hot pepper tuna
but made with Pacific saury.
I needed red pepper oil for that, but there wasn't any,
so I took the oil from hot pepper tuna cans.
Then I seasoned it…
to cook some hot pepper saury.
I didn't want my dish to feel forced.
It just needs a touch of a convenience store's vibe.
How much more do I need?
Red pepper oil.
I wanted to use red pepper oil, but there wasn't any,
so I needed a lot of ramyeon that had the oil packets inside.
I was thinking of creating simple flavors,
so I'm making a noodle dish that's like a late-night snack.
I use smoked chicken…
and some fish cakes.
I put in sweet and salty flavors to make something distinct.
My idea came to me
as I thought about what I usually eat from convenience stores.
It's similar to pad thai.
And Neoguri seemed like the best ramyeon to make that.
So I took some Neoguri.
I also took chicken breasts, crab sticks, and whelks for the sub-ingredients.
Getting the whelks
was the most crucial out of all my ingredients
since it's guaranteed to be tasty.
Sweetness is important for pad thai,
but it needs acidity too because the sauces are heavy.
So I tried very hard to find an ingredient that was sour
but to no avail.
Then I thankfully found some lemon juice,
so I mixed that to bring out the acidity
with the ramyeon.
I'm doing something else anyway.
Goodness, did someone finish already?
Already?
Did someone press it by mistake?
My plan was to finish first.
Using ingredients from a convenience store means I need to go simple,
and that's what I did.
Well, that was quick.
COMPLETED IN ONLY 17 MINUTES
What's the name of the dish?
It's my interpretation of the Chinese beef lettuce wrap dish.
Normally, you deep-fry the noodle batter,
chop it into pieces, and eat it on top of the cabbage.
This is a variant of that.
I chopped some ramyeon and made them crispy and sweet.
I also used Cheongyang pepper and canned corn
for a crunchy texture and spicy flavor.
For the meat, I used some pig trotters
from the Paik Jong-won brand.
It wasn't intentional. I just needed the pig trotters.
-It's okay if it was intentional. -It wasn't.
They were the boneless kind.
So I cut them into pieces…
and stir-fried them with ramyeon seasoning.
There were limited ingredients,
so I tried my best to match
the quality of my dish to the original dish's quality.
PIG TROTTERS CABBAGE WRAP
Is this a meal or a drinking snack?
It's a snack, but still a proper dish.
Well, it's made with convenience store food,
so I guess it's a snack.
What did you use for the sauce?
-Shin Ramyun. -Just the seasoning?
Specifically, Shin Ramyun the Red.
You didn't use any other flavor enhancers?
Just the ramyeon seasoning was enough.
It's already a flavor enhancer made by well-educated experts.
Can I go now?
-Yes. -Okay.
A BIT BLAND
GOOD IDEA,
TASTES JUST LIKE CONVENIENCE STORE FOOD, FLAVOR B-
I think I did justice to the theme.
I was the quickest too.
Chef Choi Kang-rok seems to have a unique approach to cooking.
I think he'll use that
to make a new and creative dish.
-Can you explain your dish? -Oh, of course.
This is hot pepper saury.
Hot pepper saury?
It's like hot pepper tuna
but made with Pacific saury.
I don't see the pepper.
-I used chili powder. -I see.
Then it's spicy saury
-made like hot pepper tuna. -Yes.
So it's a side dish.
HOT PEPPER SAURY
It could do as a drinking snack too.
I knew I only had to
slightly elevate the flavor of convenience store food.
It's simple but delicious.
-Thank you. -It's good.
Thank you.
I had some hopes for my dish.
2. CHOI KANG-ROK HOT PEPPER SAURY, LIKE HOT PEPPER TUNA…
It's a wild ride.
I hope my dish will remind them of me.
It's fiery.
-Just like me. -Hello.
-That's a late-night snack. -What is it?
This is something I make
when I'm heavily drunk.
It's a dish I cook up
when I'm having drunk cravings.
-It's based on the pad thai. -Pad thai?
Pad thai made with ramyeon?
That's right.
Please enjoy.
How many ramyeon packets did you use?
-I used two. -That's a lot of calories.
Do you usually use two for this?
I only count ramyeon packets in even numbers.
-What a saying. -That's how it is for me.
My dish has irresistible flavors.
It'll be a shocking explosion in your mouth.
Do you make this often?
I absolutely love ramyeon,
so I eat them however I can, cold and hot.
-This does have a drunk feeling to it. -Right.
I made it with the spirit of a drunk.
-It's like -It's good.
he used whatever was in the fridge, but it still has harmony.
That was exactly my intention.
That's all that I needed to hear. I have no regrets now.
The whelks go well with it. Did you use whelks?
Yes, I did.
The Yoodong Whelks are fabulous.
-Thanks for that. -Thank you.
I just hope they enjoyed mine the most.
That's all I wished for.
IDEA? GOOD WOULD I EAT IT AGAIN? YES
MANIAC, 8.7
When you look at Chef Jung Ji-sun, you know she has charisma.
I'm sure whatever she makes will be delicious.
All right, let's see.
There was a dish I had in mind when we started.
The dish I'm making is a Harbin local dish called you po mian.
You po mian is literally a noodle dish where you pour hot oil over the noodles.
The problem was, I couldn't find one key ingredient.
Why isn't there any chili powder?
I can't cook without chili powder.
I was looking for chili powder but couldn't find any.
The key to the dish is to pour hot oil over chili powder to bring out the aroma.
How was I supposed to make an appealing dish without it?
So I used Cheongyang peppers instead.
First, I sear them in an oilless pan to bring out the sweetness.
I slightly burn them, mince them,
then boil them with some minced garlic.
I make a sauce that imitates you po mian as much as possible
with the pepper mixture and some ramyeon seasoning.
Then I pour the hot oil
to bring out the aroma.
This dish depends on how much aroma is brought out.
RAMYEON YOU PO MIAN
-You po? -Yes.
-Noodles with hot oil? -Yes.
-Did you taste it? -I did.
Is it similar?
There's a slight difference, but I tried to make it similar.
Mr. Paik already knew what kind of noodle dish it was.
You can pretty much only eat it locally because it's not known in Korea.
I got a little freaked out seeing how knowledgeable he was.
The flavor of the oil is important for this.
The flavor of the oil.
It smells legitimate.
Did you use ordinary cooking oil?
No, I used spring onion oil.
-But made with ordinary cooking oil? -Yes.
In such a short time?
I did the best I could.
-Does it usually need spring onion aroma? -Yes.
-Thank you. -Thank you.
He seemed entertained with the dish I'd chosen to make.
IDEA GOOD, INNOVATIVE WOULD EAT AGAIN, A-
They're all noodle dishes.
Tell me about it.
Hello.
I made chicken chow mein.
For the noodles, I boiled some ramyeon noodles,
then fried them again like chow mein.
The sauce seeped into the fried noodles to give it a unique texture,
and you can think of it as a play on the kung pao sauce.
So it's like the kung pao sauce mixed into the noodles?
Yes.
Boiling and frying the noodles did give them a good texture.
-It's good. -Yes.
It's innovative how you used ramyeon to bring out this texture.
It seemed like they were enjoying it.
It must be good. They're digging in.
Damn, mine smells too much like ramyeon.
Why'd you pour in so much seasoning, you idiot?
Yes, this kind of texture at the center.
Like that.
The point of my dish was to have different textures.
I boiled some ramyeon
and fried them again in hot oil.
The noodles are crispy on the outside but sticky on the inside
because they're hugging all the sauce.
-This is really like American chow mein. -There's plenty of sauce.
I started out cooking in America.
-In the beginning? -Yes.
How old were you when you moved?
In my late twenties. I was twenty-eight.
-So you didn't cook until then? -Not at all.
I see.
I lived in a very small town,
so if I wanted Korean food, I had to cook it myself.
I can really taste it.
-I can taste the chow mein. -Yeah.
I wanted to survive, of course.
It's nice to advance.
But they didn't go for another bite.
SEONKYOUNG CHOW MEIN, CRISPY NOODLES, 8.6
I usually don't concern myself with others,
and I especially didn't in this mission.
I go to convenience stores regularly.
My hobby is going around convenience stores
every day after work even if I have nothing to buy.
So this was my playground.
I was definitely going to be in first place.
No one can beat me in this match.
Napoli Matfia brought cream buns.
Why does he need that many?
Is he going to take some home?
I figured most chefs
would use the strong flavors offered by convenience store food
like fish cake bars, sausages, or ramyeon.
When Koreans eat strong food like that, we crave something sweet.
So I'm making dessert to relieve the judges
from those strong flavors.
I'm making chestnut tiramisu.
I boil some roasted chestnuts in milk
and blend that
to make a purée and mix it with cream cheese.
Boiling the chestnuts makes the cream hot,
and I'd destroy the dessert if I use it while it's hot,
so I shoved it into the freezer with all the ice.
But then I got worried that someone would take or spill it,
so I sat in front of the freezer to protect it.
And then, I soak digestive biscuits
in toffee nut latte to make the bottom layer.
Then I dig out the cream from the cream bread.
I use that to make a cream base
for the chestnut purée.
Then I take some granola
that comes with yogurt and pan-fry it for a crunchy texture.
-Did you see he made dessert? -Yeah.
He made dessert?
I didn't once imagine myself losing in this match.
Wow.
This is chestnut tiramisu.
Tiramisu in Italian
means to bring oneself up, so I made this for you judges
to give you something sweet because you must be tired by now.
I assumed everyone would make entrées, so I made a dessert.
Yes, everyone made entrées but you made something else.
You chose to take a chance.
I chose the fun.
Sorry for being so greedy.
Convenience stores have good ingredients.
They make better food with them.
I want more.
How did he make it so balanced with such unfamiliar ingredients?
This tastes like an expensive dessert you'd get at a hotel.
How much do the ingredients cost?
It's not that cheap actually, because…
I guess you spent a lot on the bread.
There wasn't any fresh cream,
so I had to use the cream from the bread and whip it myself.
This is too good.
They seemed to really enjoy Napoli Matfia's dessert.
They looked so happy as they tasted his dish.
I imagined it must be really delicious.
Let me have a bit more.
-Well done. -Thank you.
I was sure Chef Anh and Mr. Paik would thoroughly enjoy the dessert,
and I got the feedback I expected.
I think they enjoyed my dessert.
There's pineapple salsa at the bottom,
and there's also some chicken breasts marinated in oriental dressing.
I think whatever you make, it tastes elegant.
Thank you.
I thought I was done for, but maybe not.
This could really be the end for me,
so I wanted to make a dish that suits my title.
You can think of it as a toast
with slightly burned cabbage, crab sticks, tuna, and mayonnaise.
I like the burned aroma of the cabbage.
It's not disturbing at all.
I wanted to advance, of course.
This is carrozza, which is a crispy sandwich
originated from the southern Italian town of Campagna.
This is very appetizing at this late hour.
I was confident in my dish.
The tasting is complete.
-Those were great dishes. -Thank you.
-Well done. -Thank you.
Thank you.
Judges, please select the additional survivors.
The one that stood out to me the most was…
The one we didn't want to stop eating.
-The idea was really good too. -Yes.
There will only be three additional survivors.
I wouldn't question anyone's survival.
I'm sorry, but I have to advance.
Now, it's time to announce the additional survivors.
The air was very heavy from all the silence and anxiety.
I was so nervous.
The judges will now announce the first survivor.
The first survivor
won first place by a landslide.
It's Napoli Matfia.
NAPOLI MATFIA SURVIVES
He said "won first place by a landslide,"
so I expected it to be me.
The second survivor is…
Chef Jung Ji-sun.
I'll have to use this
as a learning opportunity.
I need to be more thorough and not go easy.
The third and final survivor
of the consolation match is…
Getting eliminated again here would be the worst.
I just need to get over this hump.
Then it'll all be better next time.
I'm sorry, everyone.
I'm going to have to advance.
Congratulations,
Cooking Maniac.
I actually wept because I felt so bad.
I felt really bad for my teammates.
It definitely wasn't easy getting here, so I really want to give it my all.
Thank you and sorry to the chefs who couldn't make it.
It was great having you all.
I'll always be rooting for you all.
I wish you all the best.
Great job.
It was a bit disappointing,
but I still gave it my all at the consolation match.
So I have no regrets about that.
There were some things I had forgotten,
like how much I loved and cared for food
and the times I had felt that way.
It was like I'd gone back to those times, and I enjoyed it.
Wow, look at this.
This will be a real treat.
Wow.
I wonder what we'll be doing today.
Welcome.
-Hello! -Hello.
-Hello! -Hello!
This is a whole restaurant.
-Wow. -This looks nice.
-Amazing. -Someone's cooking.
-Goodness. -Cool.
You look awesome in a chef coat, Chef.
Wow, nice.
Have you all eaten?
-No, we haven't. -No.
-I'm starving. -I'm hungry.
We prepared something to congratulate the 15 of you who have survived.
We just made a dish. It's no big deal.
This is a fancy treat.
It's an honor.
Just relax and enjoy for now.
-I'll go over there and observe then. -Okay.
We're all judges now.
Please don't, Mr. Paik.
We'll keep in mind that the food might be cold as we judge.
I've made one of the signature dishes at Mosu,
acorn noodles toasted in ember.
By "ember," I mean the piece of coal in dying fire.
I toast some acorn in oakwood charcoal to make noodles.
I tried that at his restaurant.
Acorns grow on oak trees.
I've added chamnamul to the dish, which goes really well.
He's using a lot of truffles.
Truffles usually grow under oak trees,
which is where I got the idea for this dish.
I'm dying to try it.
I'll start serving here.
Nice.
That's a lot of truffles.
I can't see the noodles.
Welcome.
Why, thank you.
-It's an honor. -Don't even mention it.
The plates are warm.
-Please enjoy. -Thank you.
Enjoy.
-Thank you. -Thank you.
-Thank you! -Thank you!
Wow.
I'm nervous.
So this is how it feels.
This is the best moment in this competition.
Chef Edward Lee, you've finished.
Of course.
-He knows how to eat. -Very good!
-It's very delicious. -Is it?
-It's nutty and delicious. -Is it?
I always found Chef Anh to be a freak-level technician.
He's flawless.
The seasoning, the cooking, and the flavor are all perfect.
-That's high praise. -Thank you.
I would've made ramyeon or something
for that kind of praise.
-Did you all enjoy? -Yes.
Don't you feel a lot more relaxed now?
I'm getting an upset stomach now.
What is it?
It's time.
It is now time to begin another culinary class war.
In this round,
there will only be…
eight survivors.
-Eight? -Come on.
That's half gone.
That's not a lot.
This round is the Black and White Spoons Mixed Team Battle,
the Restaurant Mission.
Restaurant?
You will form a mixed team regardless of your class
and run a restaurant.
OPEN A NEW RESTAURANT WITH A MIXED BLACK AND WHITE SPOONS TEAM
I'll do this one right. I'll do anything for my team.
I'll follow the leader
and learn from the mistakes of the previous matches
to do this one properly.
First, before you form the teams,
we will announce the head chefs for each team.
What? It's already decided?
-I guess it's already decided. -It's already decided.
In a survey held earlier,
you voted for three chefs who are most likely to win.
The three chefs with the most votes
will be the head chefs for this mission.
-Based on the survey. -I guess so.
First, we'll announce the chef with the most votes.
I'm so nervous.
I immediately thought of one person.
There was talk among the White Spoons
that this chef was definitely likely to win.
This chef is scarily competent.
The first head chef is…
Team Black Spoon's…
Team Black Spoon's Triple Star.
1ST PLACE: TRIPLE STAR
He's the chef you all voted most likely to win?
Yes, that's right.
From the 15 survivors, Triple Star received
eleven votes.
He won the vote by a landslide.
He cooks very neatly to perfection.
He has great techniques and brings out balance.
I saw him leading very calmly with great structure
and thought he was very talented.
I was grateful that everyone except four chefs voted for me.
It was a little embarrassing too.
I'll have to try my best and be a responsible leader.
In second place is
Team White Spoon's Choi Hyun-seok.
Of course.
2ND PLACE: CHOI HYUN-SEOK
-He's crying with joy. -Congratulations.
I saw his talents and his cooking skills closely enough to know.
He's more serious about cooking than anyone.
He's undoubtedly the chef of our generation.
I wanted to team up with him.
In third place
is Team White Spoon's Edward Lee.
3RD PLACE: EDWARD LEE
He's a legend.
I could see his genius
from how he mixed his ingredients and whatnot.
I'd love to challenge him.
Now, it's time to begin forming the teams.
Head chefs, please decide who you'd like to bring to your team.
I have to join the right team.
The head chefs should decide.
Yes, you should choose a chef and if they want to, they join.
I want to be on your team.
-Let's do it. -Okay.
We have two.
-Already? -He got someone already.
I'll be on his team.
NAPOLI MATFIA JOINS TEAM EDWARD LEE
-Thank you. -Just like that?
They just did it.
I wanted to be a leader in a team battle.
But I wasn't one, so I had to choose Chef Edward
for the chance to act like one
because he's not good at Korean, which means I'd have much to do.
That was my strategy.
I'm a strategist, you know.
I don't know the other chefs.
-She's Korean. -Yes.
Korean, and Korean.
He cooks Chinese.
-She cooks Chinese. -She cooks Chinese.
He's Japanese, and Japanese.
-He's like French-Japanese. -And Italian, I know.
-So maybe we need one Korean chef. -Yes.
Can I join you?
-I'd like to join. -Yes, please do.
Chef Edward.
He seemed the most talented.
I saw his knifework
and knew he could be the winner.
I'd like to cook with you, Chef.
Chef Ho-joon then.
Would you like to be on my team?
COOKING MANIAC
Yes, I would.
Excuse me, Chef.
Me?
JUNG JI-SUN
I knew we'd have great synergy.
I'd like to join your team.
-Will you accept me? -Sure, come on.
We could work well.
Hey, Cooking Maniac.
-Chef Maniac. -Maniac.
He's finally joining us.
He's not coming.
-He says he's not coming. -He wants to stay.
The five of us are a team.
We have the most talented chefs, except me.
That team seems pretty strong too.
They're all strong.
-Is everybody happy with their selection? -I'm happy.
BLACK AND WHITE SPOONS MIXED TEAM BATTLE
TEAM EDWARD LEE, TEAM CHOI HYUN-SEOK
TEAM TRIPLE STAR
Now, it's time to reveal the theme for the Restaurant Mission.
-It's a menu. -A menu.
It's a menu without menus.
What's a menu without menus?
-No menus? -We have to price them too.
The menus handed out to you have nothing written inside.
Each team must fill out three dishes and their prices.
-The price. -Even the price.
The restaurant will open in 24 hours
and will operate for two and a half hours.
Each team will receive a fund of three million won.
In the Restaurant Mission,
the survivors will be determined based on the total sales
and the judges' scores.
Making sales is most important.
We need to make what people like.
The team with the most sales wins,
and all of its members will survive.
The team with the least sales will be eliminated.
That's tough.
It's really tough.
What's important is how successful the restaurant is,
and how it works as a business.
And also, whether it actually resembles a real restaurant.
Its structure.
We'll also look closely at the entire preparation process.
They can eliminate the other two teams.
We will stay.
Let's just not be last place.
I want to lead my team to the first place and survive.
24 HOURS LATER
It's time to open the restaurant.
Welcome!
-What? -My gosh.
-It's over. -We're screwed.
-Is this for real? -Yes.
-Oh, shit. -Two coming.
We place fourth, and we'll get eliminated.
Not even Physical: 100 would be this intense.
Can someone get me a plate?
Just quit it then.
This is an emergency announcement.
-What? -What?
This is too brutal.
The Restaurant Mission begins now.
Remember to use the 24 hours as meaningfully as possible.
Okay, so let's do this. First of all…
I'm thinking…
Korean cuisine.
-Sorry, my Korean's not good. -It's okay. Take your time.
If it's just plain Korean cuisine…
-Right, people won't gravitate towards it. -No.
We'd need a special touch like Western cuisine.
Okay, the first course.
Korean-Italian,
Korean-American.
These two chefs should prepare Korean ingredients,
-and we will give them a twist. -Twist, yes.
Everyone has their own style,
so it'd be great to mix that all up.
Like the main sauce, for example.
Mala is on trend right now, so that would be the main sauce
-combined with an Italian dish. -Good idea.
Like a mala carbonara.
We put mala in our cream sauce too.
If it's mala cream, we can pair that with dim sum.
-Let's do that then. -That sounds good.
Let's think of the price.
It has to be affordable.
We might not sell a lot if it's too expensive.
-That's true. -That's what I'm thinking.
I think it'd be better to make small portions
and try to sell a lot of them.
The price range is really important here.
Think of it like this.
This is a very particular business area.
It looks like a food court,
but the people coming in will be paid to spend money,
so they have the capacity to spend a lot on their meals.
The F&B business is all about data.
We can only do business based on an analysis
of how much our customers can spend.
It's not about the dishes we want to cook or the restaurant we want to run,
but the customer data.
These are people who are willing to spend much,
so we need to set a price range that fits their generosity.
If we sell five and make the same as they do selling one,
-That can't happen. -we can't compete.
We need a killer dish that will bring us hefty sales.
I do business in department stores too,
and gimbap is the most successful there.
Gimbap, tteokbokki, sundae, and naengmyeon.
-No one can beat those. -Right.
There isn't one dish that can beat those.
So we can make them in unique ways.
We can take food very familiar to us and add something more to that.
Yes, we'll give it a twist.
What's the most popular menu in your restaurant?
-Bibimbap. -Bibimbap?
Should we make something like "The Bibimbap of Damnation"
and make it ridiculously expensive?
That sounds like a plan.
I like it.
Hang on. I got an idea.
"The Roe Bibimbap of Damnation."
Except we make it with caviar.
It's a usually humble dish made in the most lavish way possible.
It's something we can't dare to try anywhere else.
-That's right. -Something like that.
We can use lobster and caviar and all that and make roe bibimbap with caviar.
It'd be worth 500 thousand won,
-but we sell it for 60 thousand. -Right.
-Everyone who knows that will eat it. -Of course.
-In that case… -I like it.
I loved his idea.
I was very excited to give our customers
the chance for a rare luxury.
It's a day that doesn't come very often,
and that day is today.
We just need good flavors and an adequate price range.
For the roe bibimbap with caviar, should we do 58,000 won? 60,000?
-Let's do 58,000. -58,000, okay.
18,000 won for this?
That seems good enough.
Should we make the steak more expensive?
Then how about 30,000…
-32,000? -Add 2,000 won.
Let's do 25,000 won.
That's how much we raised?
We only raised two or three thousand.
But if we raise more than this…
It wouldn't make sense.
We should focus on selling more.
42,000 makes this an even 100,000.
That's what I think.
If this doesn't work, we're screwed.
But for now, let's do this.
It's the same for everyone. We won't know until we open.
Now, it's time to do a briefing on your Restaurant Mission.
The name of our restaurant is "Mister Jang."
I'm Mister Jang.
I looked at my teammates.
We come from different backgrounds,
different cuisines, and different ages.
But the one thing we love is jang.
Korean condiments.
Bring jang anywhere in the world,
and it can upgrade every dish there.
But we also want to show that jang can be more than just Korean food.
It can be American food and Italian food
and Chinese food, everywhere.
If you use jang the right way, it makes every food better.
Our first dish
is our signature, the Mister Jang's ssamjang pasta,
priced at 12,900 won.
We'll use a ssamjang base and fresh pasta to make it in the style of carbonara.
Ssamjang pasta?
Would people want to eat that?
I feel like ssamjang goes better with steamed pork and pig trotters.
Our second dish is a steak cooked with gochujang butter.
We're using beef for this.
They have a steak.
None of their menu has a kick.
What's going to be our standout dish
is assorted jeon with caviar.
We'll pair caviar with assorted jeon
for a traditional Korean flavor that people will find familiar.
What do the assorted jeon have to do with jang?
We'll have wild chive soy sauce at the center of that.
-For dipping. -Yes, as the sauce.
That feels a bit forced.
-I know. -Right.
How much caviar will you use?
We're thinking
about three grams per piece.
So not a lot.
With only three grams,
people who ordered the dish might think it's too little.
They'd expect more caviar, no?
Well, most people already know caviar is very expensive,
so at a price of 28,000 won,
they'd most likely understand if we don't put that much.
You're thinking of their satisfaction level.
So the "Jang" from "Mister Jang" means Korean condiments
as in doenjang, gochujang, and ganjang.
I like the idea of the dishes
even though I questioned the name "Mister Jang" at first.
I think our concept is the best.
Next team.
The name of our restaurant is "The Gazillionaire's Exorbitant Diner."
It's a casual diner that has luxurious fine dining dishes.
Our first dish is the truffle gold cutlet listed at 36,000 won.
A cutlet for 36,000?
It's not just a pork cutlet.
It's a thick, soft, and elegant pork cutlet
with a truffle sauce.
Then we have the caviar roe bibimbap heaven.
We were thinking about what we could use to elevate the roe bibimbap.
The most expensive roe is caviar.
We wanted to make something
that piques people's interests and makes them want to try.
It's priced at 58,000 won.
And the lobster mala cream jjamppong
will be served at 42,000 won.
I know it has lobster, but cream jjamppong for 42,000 won?
Your restaurant has the highest prices yet.
We figured this was a business specially built for this competition,
and this competition is about generating the most sales.
So we decided to price our dishes a bit high
and serve them in the best quality possible.
We won't even dream of doing this in the real world.
This is just a concept
tailor-made for the customers coming here today.
We could sell three pieces of dim sum for 30,000 or 40,000 won if we wanted,
but this is a real restaurant serving real customers.
I don't think it's right to work
with the mindset of "this isn't a real menu."
I could understand assorted sushi for that price,
but for roe bibimbap?
That's not a real restaurant but just for a show.
I don't think the concept
really speaks to me about what it is when I hear it now.
So is it just familiar food
made with luxury ingredients?
-Correct. -Is that your approach?
Yes. This is basically a very particular business.
We're giving them a shopping center.
They have a lot of money to spend on good food,
and we have fun dishes to sell to them.
That's our concept.
There will be huge damage if you don't sell much.
What do you think of that risk?
We've distributed the cost according to the dishes' prices.
Our strategy isn't selling a lot of cheap dishes
but encouraging them to spend a lot.
I don't think he asked the right question.
Making sales is the most important point, and we'll take care of the revenue.
If we start worrying about inventory
and buy fewer ingredients and make fewer sales,
that doesn't align with this competition.
It was definitely a "Chef Choi" idea.
It was innovative.
I want to find out if his strategy will work out.
Next team, please explain.
The name of our restaurant is "Triple Chinese Restaurant."
Our menu contains each of our chefs' styles.
The first dish is mala cream dim sum for 15,000 won.
The second is flame-grilled bulgogi bao for 18,000 won.
The third is gochujang butter gnocchi with roast chicken for 25,000 won.
We tried to make this like a real restaurant
and tried to set reasonable prices,
which is how we came up with this menu.
Team Triple Chinese Restaurant
was a very sincere team
who wanted to build a restaurant that people would find approachable.
It was a very different approach than The Gazillionaire's Exorbitant Diner.
The Gazillionaire's Exorbitant Diner team limited their target
to the particular people coming here just for this competition
and built upon that.
But Triple Chinese Restaurant didn't do that.
Are you ignoring that?
No, it's not that.
-We're considering that too. -You don't care?
No, we've talked about that too.
But in any case, the dishes we want to make and sell
have reasonable price ranges,
and we're sure that will lead to more sales.
I have some doubts about the pricing.
Did you consider the aspects of running a restaurant
when you priced these?
We thought this was realistic.
-Realistic? -Yes.
We wanted to open a restaurant
that anyone could come to and enjoy our food.
Our dishes are a lot cheaper than theirs,
but if we think about selling dishes in the real world,
we thought this was the way to do it.
Were you surprised when you heard the other team's prices?
-I thought it was a bit unrealistic. -Very surprised.
Surprised in a good way or a bad way?
A bit of both.
-Both? -Yes.
You should think again
about how many of which dish you'd sell in this setting.
Understood.
This is a competition
where sales account for much of the score.
Our strategy is completely opposite from Chef Choi's team's,
so I'm unsure if it'd work.
The wow factor of your dish
will decide if your restaurant will succeed or fail.
Tomorrow will be a good example of that scenario.
You've already proven your skills,
so we'd like to see more structure to your strategies.
CONCEPT BRIEFING COMPLETE 21 HOURS BEFORE RESTAURANTS OPEN
In this day and age,
you can't expect to earn money with just good food.
I'll try my best to prove myself.
Who is the best team, you say?
It's us, of course.
No room for mistakes at all.
We have to be 100% every minute.
Our team's the most realistic.
I'll lose my sleep if I have to.
EACH TEAM MUST PURCHASE ALL INGREDIENTS USING THE 3 MILLION WON FUND
We have to buy everything for under one million won.
We'll just need cream and truffle, so bring all that.
-Just get the main ingredients. -Right, and ingredients for the sauce.
-We need boxes of this. How many? -Right.
Three.
We need 40 lobsters no matter what.
If not, 35.
Text me the invoice tomorrow.
Thank you.
We had to buy condiments, meat, seafood, vegetables, everything.
Everyone had to get the ingredients they wanted on their own
so we could save time.
MISTER JANG'S RESTAURANT
You could say we were fully prepared.
So this is what we need to do tonight.
The to-do list.
I have to…
-I'll prepare the noodles. -Okay.
And we need to chop some bacon, onions,
and garlic for the sauce.
Could one of you do that?
Can you make the galbi…
-Galbi marinade? -Galbi marinade.
-Today? -Yes.
All right.
We need to assign roles for prepping.
Will you do the brining?
Yes, I'll use it as it is without cutting.
You're making the sauce, right?
Yes, I'll make it in advance.
-Please take care of the rice. -I will.
Auntie Omakase, you should prepare the dried laver.
I'll design a layout of how we need to prep.
Okay, sounds good.
This is an emergency announcement.
Emergency announcement?
What now?
What is it?
We are now opening another restaurant.
-What? -What?
Another restaurant?
What's happening?
What's going on?
-What? -What do they mean?
-What's going on? -What?
Why?
What's going on?
Each team must now dismiss one member
they believe would be least effective
in running the restaurant.
-What? -We have to kick someone out!
No way!
The three dismissed members
will form one team to open and run a new restaurant.
This is too brutal.
I was wondering why there were four restaurants.
I know, right?
Then will there be three people on that team?
A ballot vote will be held to decide who will be dismissed.
Please write down the name or title of the member you'd like to dismiss
with a reason for dismissal and submit it.
This is too much.
Each team must choose one member for dismissal
and if you are unsatisfied with your current team,
you may volunteer to be dismissed.
This is the last chance
to change the structure of your team before opening.
This was unexpected.
We hope you make the best decision to ensure your survival.
This is evil.
18 HOURS AND 30 MINUTES BEFORE THE RESTAURANTS OPEN
TRIPLE CHINESE RESTAURANT
We have to choose one.
Yes.
Just write my name.
Don't say that.
I hate this game.
You can dismiss me.
What are you saying?
I think it's better if I cook in my style somewhere else.
-And do what you wanted to do? -Yes.
I thought it'd be fun.
My team didn't really excite me, and my position was underwhelming.
I was worried that this was going to be another team that I'd get buried in.
So when I heard the announcement, I thought,
"It wouldn't be too bad to leave this team."
Just go ahead and dismiss me.
-If you want that. -All right.
I didn't want him to leave, but he wanted to cook Chinese food.
DISMISSED MEMBER: COMIC BOOK CHEF REASON: AS PER HIS REQUEST
-It was nice cooking with you. -You too.
For a short time.
THE GAZILLIONAIRE'S EXORBITANT DINER
Let me make a call first.
Chef Jang,
could you make a list of the dishes?
Dish by dish.
-I… -We're going to buy the ingredients here.
-What about the vote? -If there are four teams,
I think we can allocate our costs somewhere else.
We'll buy the ingredients ourselves here.
Yes. We'll take care of it.
What are we going to do?
Think about it
to yourselves, but for now…
We have to get working though.
You mentioned the sauce earlier.
-Please write that here. -The sauce…
I didn't think it'd be me.
Honestly, I thought it'd be one of the two.
Auntie Omakase or Chef Ahn You-seong.
They were a little out of place.
Now that there will be another team,
I think we could cut back
-from our original count and make fewer. -Right.
We can add more stuff like salmon roe,
lobsters, or more meat, and whatnot.
I was flustered.
I kept thinking it'd be me to get dismissed.
It was a bit daunting.
It could be me.
We have to assign roles, but we don't know who'll be out.
Should we vote first?
Should we do it now? We have to do it anyway.
We can think to ourselves first
and then go vote.
We won't get anything done otherwise.
Let's vote then.
I voted for Chef Ahn You-seong.
I thought I could take over the work he'd be assigned to do.
AHN YOU-SEONG
Auntie Omakase was impressive, but this is war.
I have to make a move.
I voted for Auntie Omakase.
AHN YOU-SEONG: 1, AUNTIE OMAKASE #1: 2
The only thing she really had was dried laver,
and I could cook that too.
I voted for Chef Ahn You-seong.
AHN YOU-SEONG: 2, AUNTIE OMAKASE #1: 2
Each of us came up with ideas about what to do,
but he didn't contribute much.
1 VOTE LEFT
The voting is complete.
Gosh, we were just getting close.
I know.
Now, we will announce the members who will be dismissed
from each team.
The member who'll be dismissed from Team Triple Star is…
Self-Made Chef.
Shit.
-They must've agreed on that. -I think so too.
I should be the one to go.
Everyone's cooking the dishes except for me.
I'm just doing the trivial work anyway.
It'd be best for me to go.
It's the best choice for the team.
I could leave and win.
-I don't know. -I'll just beat you guys.
Anything could happen.
I'm not wrong, am I?
Just write my name down.
-Let's do that. We have no choice. -Just do it.
-I'm really sorry. -No worries.
You'll make it.
I will.
Self-Made Chef,
please make your way to the empty restaurant.
Come on over.
Good luck!
The member who'll be dismissed from Team Edward Lee is…
Comic Book Chef.
Come on over!
The two Chinese chefs are together.
-This might be the best for us. -Yes.
They're both Chinese chefs,
so it might work out for them.
The member who'll be dismissed from Team Choi Hyun-seok is…
Subtitle translation by: Yenny Kang