- 26 minutes ago
Culinary Class Wars - Season 2 Episode 5 -
Episode 5
Episode 5
Category
😹
FunTranscript
00:00:00The results of the vote for the Pohang Monkfish duel are one-to-one.
00:00:08The problem is that they're both perfect.
00:00:11So what do we do?
00:00:14Let's try one more bite.
00:00:19Should we vote again?
00:00:22Sure.
00:00:24The second vote has now ended.
00:00:27I just voted based on this bite.
00:00:29Yeah, me too.
00:00:29I forgot the rest, voted on that bite.
00:00:32The new results are...
00:00:33The new results are...
00:00:35The new results are...
00:00:38One-to-one.
00:00:42The new results are...
00:00:45One-to-one.
00:00:48They're still tied.
00:00:51Are you serious?
00:00:53How?
00:00:54Come on, guys.
00:00:55The results of the vote are...
00:00:57One-to-one.
00:00:59What's wrong with you?
00:01:10What's wrong with you?
00:01:12I'm sure everyone's like, why can't they make up their minds?
00:01:16But you wouldn't be able to either.
00:01:17The new results are...
00:01:18One-to-one.
00:01:21Again?
00:01:21Wow.
00:01:22One-to-one.
00:01:24Again?
00:01:25So they can't both be winners, right?
00:01:27It has to be two to zero.
00:01:28The second vote was also a tie?
00:01:30I mean...
00:01:30They can't reach an agreement.
00:01:31I guess they'll go again.
00:01:35I was so relieved for a second.
00:01:38And then they...
00:01:40The second tie was unprecedented.
00:01:42Oh.
00:01:43So that means...
00:01:44It's really neck and neck, huh?
00:01:46We're good.
00:01:53Great.
00:01:55Man, that was tough.
00:01:56This is the closest it's been.
00:01:58Absolutely.
00:02:00Really?
00:02:01Oh, thank God.
00:02:02Okay.
00:02:02It's okay.
00:02:04It's all right.
00:02:04It's almost done.
00:02:08Okay.
00:02:09Okay.
00:02:10Okay.
00:02:10Okay.
00:02:10Okay.
00:02:10Okay.
00:02:10Okay.
00:02:10Okay.
00:02:10Okay.
00:02:12Okay.
00:02:12Okay.
00:02:13Okay.
00:02:14Okay.
00:02:16Dueling chefs, please, re-enter the room.
00:02:22Hello.
00:02:25Well done.
00:02:26Hello there.
00:02:28Welcome.
00:02:29We really wish you two weren't paired up for this.
00:02:32I'm serious.
00:02:33They were both equally impressive.
00:02:35However, even though it was a very difficult decision,
00:02:38we did have to pick one.
00:02:39We can't make it a tie.
00:02:42So with that,
00:02:43the survivor
00:02:44of the Po-ong
00:02:46Mumpfish Duel is
00:02:48I think it's Ho-Yong.
00:02:50Let's go, Soul Mother.
00:02:53Mumpfish Duel is
00:02:54Black Spoon Chef Soul Mother.
00:03:03Really?
00:03:03Congratulations.
00:03:05The survivor is Black Spoon Chef Soul Mother.
00:03:11Whoa!
00:03:11Whoa!
00:03:12Whoa!
00:03:13Whoa!
00:03:13She did it!
00:03:14Is Black Spoon Chef Soul Mother.
00:03:16Whoa!
00:03:17Whoa!
00:03:18Ho-Yong lost, huh?
00:03:19Wow!
00:03:20Whoa!
00:03:21Whoa!
00:03:22Whoa!
00:03:23That's really surprising.
00:03:24It really came down to the details.
00:03:26And at the end, we went back to the monkfish.
00:03:29So we took a piece of fish from each plate and tried to compare them.
00:03:32After trying this piece and that piece, I thought this one was more tender.
00:03:36And as I was chewing it, I thought, this is it.
00:03:38We have to focus on the main ingredient.
00:03:43Monkfish.
00:03:44And the difference was subtle.
00:03:45But the monkfish and the steamed egg was just a little too dry.
00:03:51And if we have to pick one, I should choose the better cooked fish.
00:03:55It was just the slightest difference.
00:03:57They were both delicious.
00:03:58Yes, they were both excellent.
00:04:00I think that it was the spiciness of my dish that ultimately won them over.
00:04:06But I also think I got really lucky.
00:04:09I just happened to make the dish that the judges preferred.
00:04:11They could have easily gone to him.
00:04:13I'm 100% satisfied with how my dish turned out today.
00:04:17I wouldn't change a single thing about it.
00:04:20So, the fact that she beat me means she did an incredible job.
00:04:27From here, I'll head back to work and keep cooking at my restaurant.
00:04:32Under Raymond Kim's.
00:04:36Looks like we're both out.
00:04:41All I care about is that my son knows that Papa's a chef.
00:04:45French Papa has survived.
00:04:48French Papa!
00:04:48I was so happy.
00:04:53Happier than I thought possible.
00:04:55Having survived the first round and going into the second, all I want is to do my best.
00:05:01At least I have confidence in my abilities.
00:05:05As long as I get an ingredient that I'm comfortable with, I'll have a real shot at winning.
00:05:10All right, what's the next big match?
00:05:13I'd say the French cuisine duel.
00:05:15I have a hard time looking Chef Pac in the eye.
00:05:18He's a living legend, so it's intimidating.
00:05:21I mean, he's a legend among legends.
00:05:23All of us chefs should be crawling on our knees before him.
00:05:26He brought Western cuisine to Korea.
00:05:30He's first gen.
00:05:30French cuisine is no big deal.
00:05:37He's first generation, which means he's one of the chefs that introduced Western cuisine to Korea.
00:05:43When I first started cooking, he was my idol.
00:05:48One of the first chefs to represent Korea globally.
00:05:51I'm Pak Hyun-nam, a culinary master of Korea.
00:05:55I've been cooking for 47 years and counting.
00:05:58I was the first native Korean to be an executive chef at a luxury hotel.
00:06:03A position that, for many years, was always reserved for foreign chefs.
00:06:07I'm also the only chef in Korea to have received the honor of being decorated by the French government.
00:06:13As a culinary master, and someone who loves to cook, I'm incredibly excited to be here.
00:06:19And I hope I can offer whatever support I can.
00:06:22Good luck.
00:06:26French Papa was on my radar from the beginning.
00:06:29That chef over there, it looks like he's making bouillabaisse.
00:06:33As both a chef and fellow French cuisine specialist, I really wanted to face off against him.
00:06:39So I'm glad to have him as my opponent.
00:06:41The more I learned about Chef Hyun-nam, how he grew up without French cuisine, but fell in love with it,
00:06:48learned to cook, impress these gourmands, and eventually earned a medal from France for all his achievements,
00:06:54it struck me how similar our journeys have been.
00:06:58I feel very honored to be going up against him.
00:07:01You may now begin cooking your dish.
00:07:03All right, let's go.
00:07:10Yeah, fantastic.
00:07:11Black spoon.
00:07:11You can do it.
00:07:12It looks like they grabbed similar ingredients.
00:07:24Carrots, onions?
00:07:27They're both making bouillon.
00:07:30Poor bouillon, huh?
00:07:31Hmm.
00:07:32Very old school.
00:07:33I like it.
00:07:34I think they'll use similar techniques.
00:07:38It's done.
00:07:39It's done.
00:07:39What ingredient did they get?
00:07:45Here's a fun fact.
00:07:47Koreans consume 90% of the world's whelks.
00:07:49And since they were our chosen ingredient for the duel, I had to make sure I cooked them perfectly.
00:07:55They're known for having a very chewy texture, but I thought they'd be nicer if they were tender.
00:08:00So I boiled them for about 50 minutes.
00:08:03The whelks are boiled in broth.
00:08:06When you eat it cold with a bit of sauce, the chewy texture is really quite nice.
00:08:11But since I'm preparing a warm dish, I don't want them to be chewy.
00:08:16Boiling whelks is how they get really tender.
00:08:18Boiling whelks is how they get really tender.
00:08:22Wow, it's neck and neck, really.
00:08:25I think it's going to come down to texture.
00:08:28They're just sliding out.
00:08:37Technically speaking, whelks are a type of sea snail.
00:08:41They're sea snails, but they're still snails.
00:08:44And in French cuisine, regular snails are a famous delicacy.
00:08:48So I thought, why not prepare the whelks in a similar style?
00:08:58This is Korean escargot de seokjo.
00:09:01I had to boil the whelks for a while to achieve a tender texture.
00:09:04The innards are separated from the shells, added to a mix of herbs and butter to make innards herb butter.
00:09:14I pipe the herb butter into the whelk shells, stuff in the meat, then add more butter.
00:09:26I think in the eyes of a Korean audience, this seems like a novel idea, using whelks like you would snails.
00:09:32Then top with some breadcrumbs.
00:09:33Then top with some breadcrumbs and pop into the oven to bake.
00:09:37Classic among classics.
00:09:39This is a velote sauce made with cream and clam broth.
00:09:44I wanted to make a sauce that can complement the whelk while enhancing its flavors.
00:09:50French cuisine is a battle of the sauces.
00:09:52French cuisine is a battle of the sauces.
00:09:57I wanted to play with Korean flavors, so I'm going to use seasoned seaweed to make a sauce for my dish.
00:10:10seaweed to make a sauce for my dish. Our ingredient was picked to represent
00:10:18Sokcho, so I'm making a seaweed sauce with whelks because it reminds me of Sokcho's
00:10:23blue sea. The whelk is the designated star ingredient. The seaweed can't
00:10:30outshine it. I want to serve the judges something that evokes the elegant
00:10:35feeling of the ocean. I think he's using sesame oil. Sesame oil? I think so. Oh,
00:10:40you're right. To top it all off, I decided to cook with sesame oil. French technique,
00:10:46Korean flavors. There's so many wonderful Korean ingredients and I believe we can
00:10:53use those ingredients to create flavors on par with the French. To me, that's the
00:10:59key to nailing this dish. Chef Pak Kyo Nam, after all these years, he can still show
00:11:07us something new and innovative. It's amazing. And of course, Kongwon province is known for
00:11:13its potatoes. So I'll be serving my dish with a potato risotto where the potato is used instead
00:11:18of the rice. Whoa. Whoa. Whoa. Whoa. Whoa. Ah, turn and peel. Very nice. Whoa. Look at that.
00:11:28Wow. Turn and peel. Turn and peel. That's a master technique. Whoa. How on earth is he doing that?
00:11:36It's got to be muscle memory. Sure. I mean, is this some crazy European technique? Oh yeah,
00:11:43I cannot, I cannot do that. Even after all these years, his skills are incredible.
00:11:51You can tell how precise his movements are. It's all experience. I can't believe this is actually
00:11:57happening. When I was a kid, I was enamored with French cooking. I used to watch videos of him
00:12:03to try to copy him. And now he's here cooking away. It's amazing how in spite of the injury to his
00:12:12finger, he managed to become an executive chef. My hand? I grew up all the way out in the country
00:12:23and we'd chop fodder for cattle. The first year I did it, I wasn't looking and I ended up cutting
00:12:29off part of my finger. You would think this would have set me back, but it actually did the opposite.
00:12:37I don't consider it a disability at all. It's never been an inconvenience. I mean,
00:12:44it took a bit to figure out how to do things my way. But whether I had to use a knife or hold a pan,
00:12:51I just found a way to adapt. What if I'd cut off my entire hand? Would I have been able
00:13:00to do this? So losing this finger wasn't a curse. It was actually a blessing in disguise.
00:13:07It taught me how to look at life with optimism and how to live positively.
00:13:15When I cook, I do so with a joyful heart. It makes me happy, so I do it.
00:13:21The potato risotto is very important. I start by cubing the potatoes, then I add them to a blue
00:13:30crab bisque sauce and cook them nice and slow on the stovetop. To get the risotto texture,
00:13:36they should be slightly underdone.
00:13:40He's just so calm.
00:13:41I'm not even breaking a sweat. I'm impressed.
00:13:48Seeing how composed he was actually made me a lot more nervous. There's a lot of pressure,
00:13:54especially when it comes to time.
00:13:57Is he making roll-a-vent? That's the only donut-shaped pastry they have, right?
00:14:02Well, there's 25 minutes left.
00:14:09Hurry.
00:14:10It's too late.
00:14:12In France, escargot is often served with some type of bread, so I decided to make some.
00:14:18Go, Papa.
00:14:20Go, go.
00:14:21Hurry up.
00:14:22He's gonna be cutting it close.
00:14:25He just popped those in.
00:14:26Yeah, but they bake quick. The tricky part is going to be getting everything filled and
00:14:31plated in time, especially if those are hot.
00:14:36Is he just waiting?
00:14:37Wow, he's just standing there.
00:14:39He looks so relaxed.
00:14:39No worries at all.
00:14:41Lots to do.
00:14:42I think he's plating already.
00:14:52Chef Pak.
00:15:07Five minutes.
00:15:09Four.
00:15:10Ten minutes.
00:15:12Oh, he's done.
00:15:23Way to go.
00:15:24Great work.
00:15:26Very nice.
00:15:27It makes it look easy.
00:15:31The ball of art aren't out yet.
00:15:32I'm getting anxious.
00:15:34I hope they're actually rising.
00:15:37Hurry up.
00:15:39Damn it, Ovens.
00:15:40Oh, no.
00:15:41Oh, no.
00:15:42Four minutes left.
00:15:46Yeah, thank you.
00:15:47Oh.
00:15:51Here they come.
00:15:52Done.
00:15:54Made it.
00:15:56They rose, they rose.
00:15:57He's got it.
00:15:58They're out.
00:15:59They're all done.
00:15:59I think he's out of time.
00:16:22Shouldn't they be plated?
00:16:24Still got a minute and a half.
00:16:25They just needed a bit longer.
00:16:30One minute.
00:16:32I wanted my dish to be warm and inviting.
00:16:35Let's run.
00:16:38Hurry, hurry, hurry.
00:16:41Don't rush.
00:16:41Be careful, be careful.
00:16:42Be careful.
00:16:42Hot, hot, hot, hot.
00:16:49Ten seconds.
00:16:51Oh, my God.
00:16:52It's too close.
00:16:56Okay.
00:16:57Well done.
00:17:02Yeah.
00:17:02That was too close.
00:17:09We were on the edge of our seats.
00:17:14He'd worked so hard.
00:17:15I knew he made something great.
00:17:17I hope the judges love his dish.
00:17:20Shall we?
00:17:21Yes.
00:17:22I'm rooting for him.
00:17:23I hope he surpasses me and wins the duel.
00:17:26Let's go!
00:17:27I want him to soar and be the best chef he can be.
00:17:38The theme of this duel is Sokcho Welk.
00:17:42First, the judges will taste dish number one.
00:17:50I'm betting on flavor.
00:17:51Well, the depth of flavor.
00:17:53It's the sea of Sokcho captured within a plate of food.
00:17:57As I looked at his dish, I noticed that it was this lovely blend of Korean and French cuisine.
00:18:08You could see it in how he moved.
00:18:12The level of expertise he'd honed over so many years.
00:18:15Mmm.
00:18:28Hmm.
00:18:30There's potatoes here.
00:18:51There are.
00:18:53Seaweed?
00:18:56Oh, you can cook Welk like this.
00:18:59I like the texture.
00:19:00The Welk and Potatoes.
00:19:03Potatoes, they're not completely done.
00:19:05There's a slight bend.
00:19:06But when you chew it, the textures harmonize.
00:19:10It leaves an impression.
00:19:14Next, the judges will taste dish number two.
00:19:21I want all the small components to come together here.
00:19:25Welk that's been cooked in an herb butter sauce.
00:19:28Nestled in a voulovant and covered in cream sauce.
00:19:34And when the judges take a bite, I want the flavors to burst in harmony on the palate.
00:19:39I love the idea of making escargot out of Welk.
00:19:54And to serve it, he placed it inside fresh-baked voulovant.
00:19:58He did an excellent job.
00:20:00He really did.
00:20:01Tastes familiar.
00:20:22Two different takes on Western cuisine.
00:20:37I like it.
00:20:38In the first dish, the chef used seaweed as a sauce, so it's Western cuisine.
00:20:42But the flavor profile is very unique.
00:20:44And the second one is a very classic, very familiar French dish.
00:20:48Yes, exactly.
00:20:48Yeah.
00:20:49In baseball terms, if I threw a classic fastball, chef Pak Hyon-nam had thrown a curveball.
00:20:57The voting has ended.
00:21:01The results are...
00:21:03Two to zero.
00:21:08Two to zero.
00:21:09Oh!
00:21:10Wow!
00:21:12Man.
00:21:13Two to zero.
00:21:14All right, then.
00:21:16I see.
00:21:17It was you, chef Pak Hyon-nam.
00:21:20So, Welks, when it comes to French cuisine, Welks aren't all that common.
00:21:25I was pleasantly surprised by how the two of you were able to interpret the Welk through
00:21:30the lens of French cuisine.
00:21:32One dish used potatoes to enhance its texture.
00:21:35What I really love about those is that they were slightly underdone, so they gave some crunch
00:21:40while the Welk was soft.
00:21:41I really enjoyed eating it.
00:21:43And over here, when I realized you'd used Welk as a substitute for a French snail dish,
00:21:49I asked myself, how come I've never thought of this?
00:21:52It was a delightful, well-executed idea.
00:21:54I love them.
00:21:55I was very pleasantly surprised.
00:21:59Here are the results of the Sokjo-Welk duel.
00:22:08The survivor of the one-on-one Black Spoon vs. White Spoon duel is...
00:22:14White Spoon Chef Pak Hyon-nam.
00:22:19Congratulations.
00:22:20White Spoon Chef Pak Hyon-nam.
00:22:26I mean, he's a culinary master for a reason.
00:22:33Right.
00:22:33I loved both, but the originality of the dish and that seaweed sauce gave it a slight edge.
00:22:38The texture was great, and I loved the way it all harmonized in my mouth.
00:22:43So, as for the escargot, as soon as I took a bite, it felt fresh.
00:22:48I loved how everything tasted together, but unfortunately, there was a bit of dirt.
00:22:55And I had to spit it out.
00:22:57Grab a napkin.
00:22:57Personally, I prefer this style of cuisine.
00:23:07And as I was chewing, I thought it was delicious and very well executed.
00:23:11But unfortunately, it...
00:23:12I understand.
00:23:13Yeah.
00:23:14Thank you both.
00:23:20Great work.
00:23:22You did great.
00:23:23I had a really wonderful time.
00:23:25I feel terrible.
00:23:26I really wanted him to win the duel.
00:23:29So seeing him lose, it really breaks my heart.
00:23:32But even though he's leaving, I'm still rooting for him.
00:23:35I hope he finds success.
00:23:37I really do.
00:23:38Yes.
00:23:39I did my best.
00:23:41And of course, I'm so grateful for the experience.
00:23:49But there's still this pit in my stomach.
00:23:53As a parent, your first thought is, will my kid be disappointed in me?
00:23:56And even if he isn't, I still worry about that.
00:24:00I just...
00:24:01I feel...
00:24:01How do I put this?
00:24:03I feel guilty.
00:24:05I really do, yeah.
00:24:07As a dad, I want to be someone my son can be proud of.
00:24:13You know?
00:24:14If I ever have the chance, I'd like to run a small cafe for kids who have developmental disabilities.
00:24:22Something small but very beautiful that serves breakfast.
00:24:26And I hope that dream becomes a reality soon so J. Jin and I can cook together.
00:24:30What if green onions were the only vegetable in the world?
00:24:46In this dish, they're the star.
00:24:51You can't make it without them.
00:24:55Hey, it's Hegan Rok.
00:24:58It's like he's a celebrity.
00:24:59Right?
00:25:01I'm such a huge fan of his.
00:25:02I even have his book.
00:25:04Is he braising?
00:25:05He has to be.
00:25:06He has to.
00:25:07Is it a braised dish or not?
00:25:08The people want to know.
00:25:10I'm always interested to see what he comes up with.
00:25:13He keeps you on your toes.
00:25:14Yeah, looking forward to it.
00:25:16Chef Chek Han Rok is the most suited person for culinary class wars.
00:25:19He even did the preliminaries, so...
00:25:20I feel like I have this newfound resolve, determination.
00:25:26You know, uh, perseverance.
00:25:28Like I have a bit of a buff as a returning chef.
00:25:31I want to survive.
00:25:32I know that if I lose here, I'm out.
00:25:41This time around, I've got green onion.
00:25:43I'm going to take a single stalk and divide it up.
00:26:02Everything I can do with green onion, I'm going to do.
00:26:04I took it to the extreme.
00:26:11What if this was all I had?
00:26:13Do they look too relaxed to you?
00:26:16The black spoons.
00:26:17All of them.
00:26:19Especially that one there.
00:26:21We should watch out for him.
00:26:23Yeah.
00:26:24He's very calm and collected.
00:26:27What was his nickname again?
00:26:30Iron Arms.
00:26:30Right, Iron Arms.
00:26:32He's a Soba guy.
00:26:34Yeah, Soba noodles.
00:26:41Man, hand-cut Soba noodles.
00:26:44It's the mark of a talented cook.
00:26:47Iron Arms, you've survived.
00:26:54I'm not sure how he's going to fare against Chef Che.
00:26:56But if he advances, he'll go far.
00:26:59I wanted to duel Chef Che because I'm such a big fan of his.
00:27:02I also like that both of us,
00:27:04specialize in Japanese cuisine.
00:27:06So, since our techniques are similar,
00:27:08I figured the subtleties of our dishes would stand out more.
00:27:15Look at that.
00:27:16He carries himself like a pro.
00:27:18Who is he?
00:27:19And how did he become such a refined chef?
00:27:21It's really something.
00:27:21It's really incredible.
00:27:22He's young, but clearly experienced.
00:27:31I don't think anyone knows who he is, right?
00:27:35Oh Young didn't.
00:27:37He didn't.
00:27:37And Chef Kim Gun didn't.
00:27:38Chef Kim doesn't know either?
00:27:39I think he might be one of those hidden gems.
00:27:46Maybe something's wrong with me, but I actually wasn't nervous at all.
00:27:50I felt confident, so I had no reason to worry.
00:27:54I'm good with green onions.
00:27:56I know how to bring out their natural flavor and concentrate their sweetness.
00:28:06He's just grilling it on the charcoal.
00:28:10Green onions are great on their own.
00:28:12All you really need to do is grill them to make them perfect.
00:28:18When the sharp, spicy flavor starts to condense, they become sweet.
00:28:24But it's hard to get right.
00:28:26You need to be very careful.
00:28:29It's an easy enough process, so it's really all about timing.
00:28:33It can't be too soft, the stems should be still somewhat firm,
00:28:37and it can't be too sweet.
00:28:39You should still be able to taste that bitey flavor.
00:28:43It's those details that can really make or break you here.
00:28:48Just based on what I've seen so far,
00:28:51Iron Arm's dish seems much simpler than Chef Che's.
00:28:54It's a really stark contrast.
00:28:55Yeah.
00:28:56He's just kind of bouncing around the kitchen, isn't he?
00:28:58He's got a lot of cookware, too.
00:29:00No kidding.
00:29:01He looks laser-focused.
00:29:03When it comes to these challenges,
00:29:05I tend to be diligent.
00:29:07There's lots of ideas I want to express,
00:29:09so I need a lot of different tools.
00:29:12I stir-fry some green onion,
00:29:17and use those to make a broth.
00:29:21Well, elsewhere, I'll boil some more
00:29:31and create a second broth.
00:29:35It's almost similar to a steak.
00:29:41You can extract the juice of the onions by pressing down on them.
00:29:45Personally, I like green onion broth,
00:29:47so I made two of them,
00:29:49two large batches with lots of green onions.
00:29:51Then I slowly add them both to an egg mixture.
00:30:12I'm making steamed eggs with green onion broth.
00:30:15In Japan, it's usually called cha-wan-mushi.
00:30:18What I like about steamed egg
00:30:20is that it's light enough to really showcase
00:30:22the different green onion flavors.
00:30:25And then, as a side dish,
00:30:28since I'm imagining a world where
00:30:29the only available produce is green onion...
00:30:32I'll grill some.
00:30:46And then, I'll braise them.
00:30:48And finally, to top it all off,
00:30:57there's some deep-fried green onion stalks.
00:31:01In this dish,
00:31:03the green onions dominate.
00:31:05Yeah.
00:31:07Whatever Chef Che is doing,
00:31:08it looks incredibly complicated.
00:31:10Yeah.
00:31:12It's interesting to see Chef Che like this.
00:31:15He usually keeps it simple.
00:31:16And meanwhile,
00:31:20there's iron arms just grilling away.
00:31:29Ironically,
00:31:29it takes a lot of effort,
00:31:31and it can be challenging
00:31:31to get them to the right level of dundness.
00:31:46The skin's charred,
00:31:51since it's cooked on the charcoal.
00:31:53So you'll want to remove the outer layer.
00:31:56And that second layer,
00:31:57the one that's not charred,
00:31:58should be just right.
00:32:00I love grilled green onions.
00:32:13They're delicious.
00:32:15It's difficult to present a simple dish,
00:32:17but he seems to be pulling it off.
00:32:19It takes a lot of confidence, too.
00:32:21Exactly, that's key.
00:32:22It's really challenging.
00:32:23Especially in this setting.
00:32:24And when your opponent's busy.
00:32:26I think by the end of this,
00:32:45I'm pretty sure I'll have cooked green onion.
00:32:48In every possible way you can,
00:32:50I'm taking it to its limit.
00:32:52It's kind of like a big green onion showcase.
00:32:55There's the sharp raw flavor,
00:32:57the sweet cooked flavor,
00:32:59and the special blend that happens
00:33:01when they're a bit charred.
00:33:03I'm exposing them, you know?
00:33:05I'm revealing all their secrets.
00:33:10I wanted the natural flavor
00:33:12of the green onions to shine through.
00:33:15To complement the green onions,
00:33:17I serve them with a warm sauce
00:33:19made with white Japanese miso.
00:33:21And then, for garnish?
00:33:25Just to enhance the overall flavor,
00:33:30some finely chopped jerky,
00:33:32wasabi,
00:33:33and raw green onion.
00:33:36I didn't mess up at all,
00:33:37and I didn't get stuck,
00:33:40so I felt optimistic.
00:33:42Jindo green onion chefs,
00:33:44enter the judging room.
00:33:46Walking back in felt nostalgic.
00:33:58I liked the new decor.
00:34:00Yeah.
00:34:01It had a wooden style.
00:34:04Weirdly enough,
00:34:05I was more nervous this time around.
00:34:08Once you enter that room,
00:34:10there's just this
00:34:11heavy, suffocating atmosphere.
00:34:14And you can't speak, but...
00:34:18I kind of felt like breaking the rules,
00:34:21going up to whisper hello, but...
00:34:24First, the judges will taste
00:34:27dish number one.
00:34:29The way the dish was designed and layered
00:34:50was very deliberate.
00:34:51There's a lot going on,
00:34:53and I want that to come across.
00:34:55Now, they only get a few bites.
00:34:57But just taking one big scoop
00:34:59and serving that
00:35:00wouldn't really do it justice.
00:35:03Even though it's one dish,
00:35:05there's a lot of different ways
00:35:08you can taste it.
00:35:13When he took out three spoons,
00:35:15I realized just how detailed he'd been.
00:35:18All right, here we go.
00:35:19For the first spoon,
00:35:23I loaded a little bit of everything
00:35:25into one bite.
00:35:26It's like,
00:35:39you know,
00:35:40so it's not the same thing,
00:35:42but it's not the same thing,
00:35:43and it's not the same thing.
00:35:44It's like you said,
00:35:45it's a little bit about it.
00:35:46It's actually pretty.
00:35:48It's like,
00:35:51I've been able to tell you
00:35:53the other side is
00:35:54high enough to go to the edge.
00:35:55It's a little bit.
00:35:56it's a steamed egg but you eat it like you would eat a soup so for the second bite i wanted them
00:36:06to focus on the steamed egg itself and by doing that they'd mostly focus on the broths and the
00:36:13egg and finally i stirred the last of it and scooped it up
00:36:29with sea urchin roe the longer you cook it the sweeter the resulting flavor
00:36:38it's very similar to green onion so that's how i finished it off
00:36:43it's steamed egg but it's also very sweet
00:36:53what did they do with these flavors
00:36:58what's weird is that it tastes like every single green onion dish
00:37:04next the judges will taste dish number two
00:37:08so
00:37:18could i have a bit more please
00:37:31could i have a bit more please
00:37:43this is also japanese cuisine
00:38:02but they're very different it's crazy how different these pairings have been
00:38:08i agree and with green onion specifically these two are so opposite of one another
00:38:13one chef sought to perfect the flavor
00:38:16while the other chef really explored the diversity of that flavor
00:38:20the results of the vote are two to zero
00:38:27two to zero
00:38:30oh
00:38:31oh
00:38:32take a look take a look take a look take a look if iron arms wins
00:38:37let's go iron arms
00:38:37honestly that'd be amazing
00:38:39oh
00:38:40you know what i love the sea urchin roe which can easily dominate
00:38:45ended up taking a back seat today
00:38:47green onion and sea urchin roe are very distinct
00:38:50but when you heat both ingredients
00:38:52a similar reaction occurs where they both become sweeter
00:38:56and complement each other so i use both
00:38:58and i agree with judge pick i like that it elevated the green onion
00:39:03and that it didn't awkwardly stick out you know thank you
00:39:07this dish is yours yes you're very brave
00:39:12this green onion dish chef iron arms
00:39:16it's the kind of thing you only serve if you're confident you can perfect it
00:39:21and you took this and you did everything you could to really bring the flavor to its peak
00:39:27i was really surprised
00:39:29now then here are the results of the jindal green onion duel
00:39:35the survivor of the one-on-one black spoon versus white spoon duel is
00:39:42white spoon chef chee kongrok
00:39:45congratulations
00:39:48white spoon chef chee kongrok
00:39:56it was just too high of a wall right to breach it's too high
00:40:00yeah the fact that you chose to make chawan mushi and that you managed to pack so much in there
00:40:06i mean you steamed them grilled them fried them everything
00:40:10it was an egg dish that's what we ate
00:40:12but it was just a vessel for the star ingredient
00:40:15every single element that he added only further maximized the flavor of the green onions
00:40:21it was very strategic and the flavor was different in each bite
00:40:29oh it's green onion wait so is this whoa this too he's toying with us subverting expectations and
00:40:36playing with our taste buds it's delightful like i've been set up in the best way possible
00:40:40even now i get excited just thinking about it when i saw what chef che had prepared i realized that he
00:40:49really wanted to showcase how diverse flavor could be and i think i'd been a bit too narrow-minded
00:40:55but it was exhilarating
00:40:58i'm very happy reality television is very dog eat dog you can't let your guard down especially if you
00:41:06win a challenge but i can let myself relax for a brief moment
00:41:11i was kind of a nervous wreck even so i knew i had to do my best so i decided to make something only i could
00:41:34in the first round i wanted to show the judges all the things i do best
00:41:37chef brewmaster yun you've survived congratulations really
00:41:47and now that i survived that round i'm all the more determined to survive to the end
00:41:52so i'm gonna win this duel
00:41:58she moves so elegantly in the kitchen it's almost like watching a crane
00:42:01i feel more at ease in the kitchen watching everyone from the balcony was actually quite
00:42:10stressful chefie looks so relaxed yeah she's got this masterful aura absolutely
00:42:17she's an executive chef right for the hotel and she specializes in korean cuisine yeah that's right
00:42:22yeah those roles almost never go to korean specialists exactly she has some serious skills i guarantee it
00:42:29i am the first woman to become an executive chef at a hotel
00:42:41i'm passionate about traditional korean cuisine and so in order to share that passion i signed up for
00:42:46this in that sense i'm a very single-minded person she's a master so yes i'm very nervous i feel
00:42:54like our dishes are going to be very different the ingredient for your duel is gongju chestnut
00:43:07i wonder what those two are gonna end up making chestnuts are tough the tricky thing about chestnuts
00:43:13is that they're primarily used as a secondary ingredient ah you should know the chestnuts present
00:43:20even with your eyes closed so i'm going to make chestnut porridge
00:43:25the base of the dish will be a white porridge so i'm going to be using glutinous rice to make that
00:43:35during the garyot dynasty porridge specifically white porridge was often eaten as an appetizer
00:43:40so i thought that adding the chestnuts and combining those warm flavors would be nice and comforting
00:43:46after the chestnuts have been thoroughly steamed i grind them in a process
00:43:59add them to the white porridge and mix
00:44:03chestnuts and porridge harmonizing together
00:44:07it looks like she went with a proper hotel style chestnut porridge
00:44:22i thought her ingredient was chestnuts so why is she kneading
00:44:29i'm going to be making a dish that i'm pretty sure hasn't been made like this
00:44:32i'm making chestnut fresh rice cake soup with chestnut rice cake sticks
00:44:39all these italian chefs are out there making fresh pasta and i'm making fresh rice cake soup
00:44:44in chungqing province there's a method for making fresh rice cake sticks which is to knead glutinous rice
00:44:49flour with hot water rice cakes are kind of a perfect vessel for food i use a mortar and pestle to mash the
00:44:58chestnuts
00:45:03once it becomes a paste i stuff it in the dough and roll it up
00:45:15i decided to shape the dough into small bite-sized pieces almost coin sized
00:45:22and in addition just so they can really taste the chestnuts
00:45:26i'm gonna mince some well-cooked shank and make some meatballs and those have a two to one ratio
00:45:31of chestnuts to meat that way you can actually taste the chestnut in the meatballs meatballs are
00:45:36often made with some kind of tofu so the chestnuts are a good substitute it's just layering chestnuts
00:45:42chestnuts on chestnuts on chestnuts
00:45:45as a chef i specialize in traditional cuisine i don't really like utilizing complex techniques
00:45:55i prefer to focus on creating deep flavor profiles
00:45:59and for this type of porridge i wanted a sophisticated flavor
00:46:03so
00:46:13as expected she's on another level as a chef i tend to be a little obsessive and i would
00:46:18an hour amazing great job as expected she's on another level as a chef i tend to be a little
00:46:31obsessive and i was so fixated on not losing the chestnuts that i decided not to add anything else
00:46:39i did test a few different ingredients like green onions and radish but neither of those
00:46:44worked well the chestnut was overpowered chestnuts rice and korean beef shank that's it i hope it
00:46:57resonates with the judges i want to show them something unique something only i can do
00:47:10first the judges will taste dish number one this porridge maximizes the nutty chestnut flavor
00:47:21so that you can taste it in every single bite
00:47:41porridge
00:47:43chestnut porridge it's very subtle yes
00:47:47it's a very simple dish but very warm and comforting right
00:47:57next the judges will taste dish number two
00:48:01yes my hands are trembling it's a stressful situation so i use both hands
00:48:27so
00:48:37it's a very simple
00:48:39nice
00:48:42rice cake
00:48:44why is it soft
00:48:47i think that's the intention oh is this fresh rice cake
00:48:50i see that's why it's so soft it's fresh
00:48:57rice cake soup with chestnuts
00:49:01the meat and chestnuts work well together oh yeah it's good
00:49:08the voting has concluded the results of the vote are two to zero
00:49:14fresh rice cake soup prepared chung chung proven style are you from there no i'm from seoul have you made
00:49:23this before no it's my first time i'm surprised chestnuts are very very mild if you're not careful
00:49:29the meat flavor can overpower them so you took a big risk yes i know and you knew the risk yes yes
00:49:34yes you're fearless when i first tasted chef he's porridge i thought ah this is as traditional as it gets
00:49:40just chestnuts no add-ins no extras just pure chestnut flavor
00:49:45by the book straightforward and honest and when i was eating it i was struck by the experience and
00:49:51knowledge it took to make that now then here are the results of the gongju chestnut duel
00:49:58the survivor of the one-on-one duel is
00:50:05black spoon chef brewmaster yun nice job congratulations thank you thank you thank you great work
00:50:16thank you black spoon chef brewmaster yun
00:50:20she did it chef e lost that's unexpected i will continue to do as i've always done
00:50:32to cook with passion and to share my love of traditional korean food with others
00:50:37ma'am brewmaster yun she's good she's no joke wow when i tasted the first dish i thought we had our
00:50:44winner it was a warm and simple dish distinctly korean and incredibly delicious but that second
00:50:51dish it really surprised me i was wondering how the chef was able to create this amazing broth
00:50:58that combined the subtle savory chestnut taste with the chewy rice cakes it genuinely surprised me
00:51:05it did how did she come up with the idea to do this with chestnuts oh you know i just gave it my all
00:51:12both judges understood what i was going for and as a chef i really appreciate that
00:51:20did it go well mine's way too complicated
00:51:25mine's too simple i let my guard down you did i had to take off a garnish hey i love you
00:51:32right now why now when i was in middle school chef kim hyun was my cooking teacher she was the one who
00:51:45made me fall in love with cooking and she's continued to be my mentor over the past 10 years
00:51:52i'm so grateful to have someone like her in my life
00:51:54chef hyun she's just this incredibly strong person and she's an amazing chef too just look at the food
00:52:03she serves at seoul dining she's terrific
00:52:08i'm the chef and owner of michelin one-star restaurant seoul dining and bib gourmand restaurant
00:52:13egg and flower i was surprised to see her here i'm really rooting for her i wish she'd talk about
00:52:21her dish more if she gets this she's gonna want to duel you it's good to lose to your protege
00:52:28okay okay you've survived
00:52:34well done i was so happy for her i kept thinking this is great i'm so excited
00:52:41and then she's right in front of me as my opponent what do they get shank shank yeah
00:52:49and it's not the easiest ingredient to work with and it's pork shank right so this cut unlike other
00:52:57cuts has very little fat or marbling in it the cut isn't popular even for boiled pork so then the
00:53:04question is what can i do as a chef to really tenderize the pork shank i had to do something
00:53:10eventually i decided to use a pressure cooker they tenderize in a pressure cooker so i use that
00:53:17there we go looks like they're both using pressure cookers
00:53:22watch her she's really really good who it's little tiger young tiger
00:53:28and what's she doing little tiger she was she went over there
00:53:40ice i decided to use the pork shank and make some changchorim
00:53:48once i prep the shank it tenderizes in the pressure cooker
00:53:51i don't want the changchorim to be too salty
00:54:02all right she was gonna vacuum seal it with the sauce so it was absorbed
00:54:08i guess she got the ice to rest it on looks like it
00:54:10then i'll cool it down before cooking it more it's a cold dish
00:54:21maybe cold boiled pork cold salad
00:54:25tastes good slice then
00:54:28i could serve it as is but that'd be too boring
00:54:31so i take shrimp asparagus and angelica tree shoots which are a spring green
00:54:41to make chapche
00:54:42chosen chapche then pine mushroom
00:54:45shishito peppers
00:54:46and green garlic prepared raw sliced thin and added to the chapche and that gives it a nice spring-like freshness
00:54:56of course shank is still the star ingredient here
00:54:59but these spring greens should be the perfect complement
00:55:07i considered a cold dish i did but
00:55:09i figure the best way to improve the texture was to create a warm dish so that's the direction i went in
00:55:15looks like braised shank with some kind of soy-based sauce
00:55:19ultimately i decided to braise it
00:55:22first step is to let the shank tenderize in a pressure cooker
00:55:27once the cuts are ready i'll fish them out and infuse them with a little bit of smoked thyme
00:55:32that's the key to getting the flavor i want
00:55:36once it's cooked thoroughly
00:55:39i cut it into small jangjurin like pieces to be mixed and eaten with rice
00:55:44the texture's nice and chewy so i thought it'd be nice to add more of that texture
00:55:52so i made some potato onshimi
00:55:57and soaked sea cucumber
00:56:01utilizing korean cooking methods to deliver a sucker punch of intuitive flavor
00:56:08i'm showing off what i do best that's my braised dish
00:56:14the theme of the duel is sungchong black pig pork shank first the judges will taste dish number one
00:56:22i know she did great she's my student
00:56:34it's very tender
00:56:44it's slightly chewy
00:57:00okay i think it was cooked at a lower temp
00:57:04and served with vegetables it's very fragrant
00:57:14lingers too
00:57:15yes it's still nicely present
00:57:21next the judges will taste dish number two
00:57:24this challenge is all about texture i wanted the judges to be able to feel how tender the shank was
00:57:32so to serve i mixed the meat with the rice a bit of sauce
00:57:37and topped it off with some seaweed and the pickled rhubarb and apples i'd prepared
00:57:42the taste is familiar but it should feel a little special
00:57:52so
00:57:57so
00:57:58hmm
00:58:00hmm very nice
00:58:04wow the first dish tastes almost medicinal the second's like a side dish
00:58:10i like the rice it's a very delicious side dish
00:58:13the voting has concluded
00:58:19the results of the vote are
00:58:25one to one
00:58:26dueling chefs please step out for a moment
00:58:40oh boy
00:58:40the flavor of the first dish was great it was something special and what i really liked
00:58:50is that it seemed new
00:58:53you think it's kind of polarizing
00:58:54absolutely right and that's fair
00:58:56i had noticed the slightly bitter taste that develops as you chew
00:59:00so you picked two
00:59:03this is just a delicious meal and after the first dish this one felt more familiar
00:59:07i get it but i think this dish attempted to do something difficult and i really respect that but
00:59:13i just think there's a clear difference here
00:59:16not in terms of quality just went in opposite directions
00:59:19it was tough to compare the two of them i really liked the first dish
00:59:24i loved the spring green aroma i thought it worked well with the shank
00:59:28and i thought the second dish was just purely delicious
00:59:32i just think it's incredible how the two of them really thought outside the box here
00:59:36oh well it was a great effort for both of you
00:59:47we've decided that the sun chung black pig pork duel survivor is
01:00:02white spoon chef kim
01:00:06wow i think if i were to eat these again i thought if i had to choose one am i choosing
01:00:17based on taste or how healthy it is i'd choose taste so if i'm picking based on that i'd probably
01:00:23choose this one instead if you were to eat one of these again you'd pick this yeah i think so
01:00:28it was a really great attempt i'm sure you seasoned them how you like them but the vegetables were a bit
01:00:32too strong but there was nothing about your dish that was inferior as a fan of spring greens i'm
01:00:38really happy to see young chefs like yourself who also love them they were so kind they said
01:00:44everything i was hoping to hear so i have no regrets
01:00:52she's a different breed that one that's why i'll always be rooting for her
01:00:59next to venerable singes
01:01:00it's unfortunate but it is what it is
01:01:10man that looks really mushy
01:01:11mushy i know you think it's salty so this is like it's called he said he was gonna make so it's
01:01:17like an anchovy yeah the anchovy sauce from cheju right it's very like strong sauce it's like really
01:01:23like spicy smelly not not easy funky yeah but i think sam's gonna do well with it he uses anchovies a
01:01:31lot so i'm sure he'll create something delicious i'm chef sam kim italian cuisine specialist
01:01:38i had watched trendsetter during the preliminary round it's basically a variation of lasagna
01:01:46i get the feeling he's my polar opposite in terms of approach he's intimidating when you consider his
01:01:52strengths i think my biggest strength is my creativity i wanted to show the judges something new
01:01:58i'm making potato john they're gonna be crispy
01:02:07extra crispy all right
01:02:12if you're eating with your eyes closed what better surprise than a crispy potato john
01:02:17i'm frying two each the first john will be extra crispy for texture and the second is a little
01:02:23softer with a fuller potato taste i lay down one on the other combine them like tortillas
01:02:31and on the top layer i spread the bagna cauda i made with salted anchovies
01:02:36to finish it off i add some grilled shrimp dressed with a bit of anchovy texture that's my main focus
01:02:42do you know what chef kim's making
01:02:49i think it's pasta that's what's in the bag
01:02:51okay i see you now i'm making a pasta dish i'm using paketti
01:02:55it has a more hollow shape to it which helps the flavor spread once the pasta's been cooked
01:03:04i take a smaller thinner squid called a pencil squid and some cuttlefish and combine them to make a fish
01:03:10broth then i add the pasta and slowly toss it together i wanted to find a flavor that would almost
01:03:18allow the salty anchovy taste to linger so i added some to breadcrumbs
01:03:25and to the young summer radish greens
01:03:30i added anchovy to every part of the dish
01:03:34i don't think i've ever spent so much time thinking about a dish than i did for this challenge
01:03:40but out of all the pasta dishes made in the world today
01:03:44i would hope that the pasta dish i've made here is the most delicious one first the judges will taste
01:03:51dish number one
01:03:55please make sure they eat every piece even if it takes a few bites
01:04:01the whole thing the chef asked us to ensure that you eat the whole thing even if not in one bite okay
01:04:08well how many bites is it um i think it's about a bite and a half okay it just has a bit of height
01:04:14i see i'll try to do one bite oh wait the top oh it's in front of you it's taller than you think
01:04:25done
01:04:29that's it i'll hold it down a bit take that bite first
01:04:33how am i there's still a bit how do i eat this
01:04:45yeah the rest of it is just a bit too long
01:04:50oh here can i push it
01:04:53when they take the first bite
01:05:07they'll think about the crunch and then suddenly that potato scent will come through after that
01:05:14mr peck will say whoa potato john oh it's potato john
01:05:25my uvula is bleeding wow that's really crispy
01:05:33i'm not sure i taste salted anchovy or it's not very strong but salted anchovy
01:05:40it's there but
01:05:45the roof of my mouth sore i wasn't kidding i think i scratched my uvula
01:05:51i'm here next the judges will taste dish number two
01:05:58i chose to prepare the pasta al dente you need to chew it for a bit in order to get that savory flavor
01:06:04the pasta dough has a very unique texture
01:06:16the salted anchovy kind of hits you it becomes subtle but it's slowly becoming more savory
01:06:25it's very very savory
01:06:26the voting has concluded the results are two to zero
01:06:36the survivor of the cheju salted anchovy duel is
01:06:45white spoon chef sam kim congratulations thank you thank you
01:06:51well chef sam kim you're very famous but i've never actually tried your pasta before
01:07:00your pasta is very appealing i like the way it tastes thank you you know when you're chewing
01:07:05something and you don't know what it is but it tastes really good that's how i felt as i chewed i
01:07:10thought wow this goes really well together great job
01:07:19uh well i'm the trendsetter and i plan on carrying on with setting new trends and being successful so
01:07:26please keep supporting me please your ingredient is jungpyeong pork skin
01:07:32my name is jenny walden in sweden most people know me because i cook on tv and i also won a swedish
01:07:44master chef this is my dish that i call pork skin salad from my garden for my dish i made pork skin
01:07:52cumin ribs i take the pork skin finely chop it up attach it to a bone
01:07:58let it chill then fry it up the smoky sweet and salty flavors with the crispy pork skin
01:08:06perfection the survivor is black spoon chef witch with a wok no one does chinese cuisine like this
01:08:13your ingredient is danyang garlic
01:08:20i'm kim gun and my restaurant's name is goryori ken
01:08:23this is mackerel garlic fried rice arancini with garlic puree this is black and white garlic ramen
01:08:31i sliced the squid so it appeared noodle-like the key ingredient is roasted garlic it may not look
01:08:37garlicky at first but the flavor is all there the survivor is black spoon chef knife omokase
01:08:44i enjoy how subtle and sweet the garlic is your ingredient is wando kopchang seaweed
01:08:52i'm shim sung chul a chef currently based in new york with 25 years of experience
01:08:59both of my restaurants kochi and mari have each received one michelin star
01:09:04my wando kopchang seaweed seafood porridge captures seaweed's essence
01:09:08fried chicken i will make the kimchi
01:09:13kim will be stuffed with chicken mousse very crispy
01:09:17the survivor is black spoon chef annyeong bonjour you did a really great job in bringing out the
01:09:23texture here your ingredient is gun sung tongue soul
01:09:33i'm cheon sanghyong former blue house executive chef for the sitting president
01:09:37i first served president kim daejeong and went on to serve four more presidents
01:09:42i've made semi-dried tongue soul braised in soy sauce tongue soul tofu seong nuremi
01:09:48a warm dish whose recipe was featured in ancient cookbooks
01:09:52the survivor is white spoon chef cheon seong hyun well done
01:09:55your ingredient is cheongsu korean beef chuck flap tail
01:10:07i've been cooking for a little over 30 years now i'm chef chee yugang and i run kozachak and chong
01:10:13dandong dressed with yangjang feet this is many colored yangjang feet i've made spring green's
01:10:19check flap tail carpaccio the survivor is white spoon chef chee yugang thank you
01:10:26season two of culinary class wars has cast the best white spoon chefs this season
01:10:31and i'm here and ready to show you why i deserve the honor of being among them
01:10:49this is different wow this is huge looks like they've completely covered this up yeah
01:11:07that's a curtain what's next i think they put these three together let's see looks like three burners each
01:11:15oh this feels weirdly familiar this setup i realized it was the final dueling ground from
01:11:24season one i thought about that room for a whole year standing there and being defeated
01:11:32will this experience be just as dramatic or will it be different this time around
01:11:37to the nine black spoon chefs and the eleven white spoon chefs who survived the one-on-one
01:11:42black spoon versus white spoon duel for this next round we are pleased to announce the return of a few
01:11:48additional survivors oh let's see who is it man one of us please please be able to tell us there's nine
01:11:57of them over there so they get one seems that way the number of returning survivors
01:12:02is two two seriously why are there two let's see
01:12:16i think we should pick the chefs just missed it for our super pass picks
01:12:20i have a few ideas her dish was so incredibly good it really was that's like to taste her cooking again
01:12:35our first additional survivor may now enter from where let's see come on guys where maybe they'll
01:12:40descend order on an elevator like the stations oh no way come on now geez
01:12:55the first additional survivor is hey white spoon chef jung ho young oh chef jung ho young
01:13:02that'd be good he did monkfish yes the monkfish liver good it was just so delicious and it was close
01:13:07the results are one to one the new results are one to one we had to vote three different times
01:13:15that's how tough it was i think he deserves it i mean they did tie twice so
01:13:24are you serious how did you hide there man oh that's funny if i had to guess why the judges
01:13:31saved me it's because they wanted to taste my food again there's so many now
01:13:36next one's a black spoon i'm sure of it our second additional survivor so this side may now enter
01:13:44come on out who's it gonna be over there oh i think that way not there over there wait she's back
01:13:51what where is she wow wow the second additional survivor is white spoon chef venerable sunjay
01:14:10way to go congratulations nice job thank you we're glad you're back me too thank you thanks so much
01:14:18venerable sunjay's pine nut noodle dish had so much depth of flavor after tasting the noodles i
01:14:26thought this is it can't get better than this i think for me that was the toughest call i had to
01:14:30make this round had both chefs been up against another opponent they'd probably still be here
01:14:36i'm so grateful to have received another opportunity i'm very happy to be back with everyone honestly just
01:14:43i'm happy she's back you're happy yes i'm relieved the judges gave their super passes to the two chefs
01:14:49who had the closest defeats in the duel regardless of class
01:15:00now then the time has come for the next battle of the culinary class wars to be unveiled
01:15:06we will now reveal we need to win the mission for both teams i'm ready to go let's do this your mission
01:15:17what's that what's that hold on what's that whoa whoa
01:15:28hahaha
01:15:39so
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