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Short filmTranscript
00:00:01The results of the vote for the Pohang Monkfish duel are one-to-one.
00:00:08The problem is that they're both perfect.
00:00:12So 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.
00:00:29Forgot the rest?
00:00:30Voted 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...
00:00:58One-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...
00:01:18The new results are...
00:01:19One-to-one.
00:01:21Again?
00:01:21Wow.
00:01:22One-to-one.
00:01:24Again?
00:01:25It's a stalemate.
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?
00:01:29I mean...
00:01:30If they can't reach the green...
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 it's really neck and neck, huh?
00:01:52We'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.
00:02:10Dueling 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, we did have to pick one.
00:02:39We can't make it a tie.
00:02:43So with that, the survivor of the Po-ong, Monkfish Duel is...
00:02:49I think it's Ho-Yong.
00:02:50Let's go, Soul Mother.
00:02:53Monkfish Duel is...
00:03:00Black Spoon Chef Soul Mother.
00:03:03Really?
00:03:03Congratulations.
00:03:05The survivor is Black Spoon Chef Soul Mother.
00:03:13She did it.
00:03:15Is Black Spoon Chef Soul Mother.
00:03:18Ho-Yong lost, huh?
00:03:19Wow.
00:03:23That's really surprising.
00:03:25It really came down to the details.
00:03:27And 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.
00:03:33After 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.
00:03:39We have to focus on the main...
00:03:41Ingredient.
00:03:43Monkfish.
00:03:44And the difference was subtle.
00:03:46But the Monkfish and the steamed egg was just...
00:03:49A little too dry.
00:03:51And if we have to pick one...
00:03:52I should choose the better cooked fish.
00:03:55It was just the slightest difference.
00:03:56They were both delicious.
00:03:59Yes, they were both excellent.
00:04:01I think that...
00:04:02It was the spiciness of my dish that ultimately won them over.
00:04:07But I also think I got really lucky.
00:04:09I just happened to make the dish that the judges preferred.
00:04:12They 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.
00:04:19So, 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.
00:04:37Looks like we're both out.
00:04:39All I care about is that my son knows that Papa's a chef.
00:04:45French Papa has survived.
00:04:48French Papa!
00:04:50I was so happy.
00:04:53Happier than I thought possible.
00:04:55Having survived the first round and going into the second,
00:04:58all 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,
00:05:08I'll have a real shot at winning.
00:05:11All right.
00:05:11What'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.
00:05:28He 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
00:05:41that introduced Western cuisine to Korea.
00:05:44When I first started cooking, he was my idol.
00:05:48One of the first chefs to represent Korea globally.
00:05:51I'm Pac 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, and I hope I can offer whatever support I can.
00:06:22Good luck.
00:06:23French papa was on my radar from the beginning.
00:06:29That chef over there, it looks like he's making bouillabaisse.
00:06:32Yeah.
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.
00:06:42The 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.
00:07:08All right.
00:07:09Let'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?
00:07:32Very old school.
00:07:33I like it.
00:07:35I think they'll use similar techniques.
00:07:38It's done.
00:07:39It's done.
00:07:39What ingredient did they get?
00:07:42Here's a fun fact.
00:07:47Koreans consume 90% of the world's whelks, and since they were our chosen ingredient for
00:07:52the 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.
00:08:23Wow.
00:08:23It's neck and neck, really.
00:08:25I think it's going to come down to texture.
00:08:28They're just sliding out.
00:08:29Technically speaking, whelks are a type of sea snail.
00:08:42They'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.
00:09:05The innards are separated from the shells.
00:09:07Added to a mix of herbs and butter.
00:09:12To make innards herb butter.
00:09:16I pipe the herb butter into the whelk shells,
00:09:19stuff in the meat, then add more butter.
00:09:26I think in the eyes of a Korean audience,
00:09:28this seems like a novel idea,
00:09:30using whelks like you would snails.
00:09:32Then top with some breadcrumbs
00:09:35and pop into the oven to bake.
00:09:37Classic among classics.
00:09:39Escobo.
00:09:40This is a velote sauce made with cream and clam broth.
00:09:44I wanted to make a sauce that can complement the whelk
00:09:47while enhancing its flavors.
00:09:50French cuisine is a battle of the sauces.
00:09:57Is that seaweed?
00:09:58You sure got a lot of it.
00:10:00How is it going to use it?
00:10:06I wanted to play with Korean flavors,
00:10:09so I'm going to use seasoned seaweed
00:10:11to make a sauce for my dish.
00:10:15Our ingredient was picked to represent seokjo,
00:10:19so I'm making a seaweed sauce with whelks
00:10:21because it reminds me of seokjo's blue sea.
00:10:26The whelk is the designated star ingredient.
00:10:28The seaweed can't outshine it.
00:10:32I want to serve the judges something
00:10:33that evokes the elegant feeling of the ocean.
00:10:37I think he's using sesame oil.
00:10:38Sesame oil?
00:10:39I think so.
00:10:40Oh, you're right.
00:10:42To top it all off,
00:10:44I decided to cook with sesame oil.
00:10:46French technique, Korean flavors.
00:10:49There are so many wonderful Korean ingredients,
00:10:51and I believe we can use those ingredients
00:10:54to create flavors on par with the French.
00:10:57To me, that's the key to nailing this dish.
00:11:02Chef Pak Hyonan,
00:11:04after all these years,
00:11:06he can still show us something new and innovative.
00:11:08Amazing.
00:11:10And of course,
00:11:12Gangwon province is known for its potatoes,
00:11:14so I'll be serving my dish with a potato risotto,
00:11:16where the potato is used instead of the rice.
00:11:20Whoa.
00:11:21Whoa.
00:11:21Whoa.
00:11:23Woo!
00:11:24Ah, turn and peel.
00:11:25Very nice.
00:11:26Woo-hoo.
00:11:26Woo-hoo.
00:11:27Look at that.
00:11:28Wow.
00:11:29Turn and peel.
00:11:29Turn and peel.
00:11:31That's a master technique.
00:11:34Whoa.
00:11:35How on earth is he doing that?
00:11:37It's got to be muscle memory.
00:11:38Sure.
00:11:40I mean,
00:11:40is this some crazy European technique?
00:11:41Oh, yeah.
00:11:43I cannot, I cannot do that.
00:11:45Even after all these years,
00:11:46his skills are incredible.
00:11:51You can tell how precise his movements are.
00:11:53It's all experience.
00:11:55I can't believe this is actually happening.
00:11:58When I was a kid,
00:11:59I was enamored with French cooking.
00:12:02I used to watch videos of him
00:12:03to try to copy him.
00:12:06And now he's here,
00:12:08cooking away.
00:12:08It's amazing how,
00:12:11in spite of the injury to his finger,
00:12:14he managed to become an executive chef.
00:12:17My hand?
00:12:20I grew up all the way out in the country,
00:12:23and we'd chop fodder for cattle.
00:12:25The first year I did it,
00:12:26I wasn't looking,
00:12:27and I ended up cutting off part of my finger.
00:12:31You would think this would have set me back,
00:12:34but it actually did the opposite.
00:12:36I don't consider it a disability at all.
00:12:41It's never been an inconvenience.
00:12:44I mean,
00:12:44it took a bit to figure out
00:12:46how to do things my way.
00:12:48But whether I had to use a knife
00:12:50or hold a pan,
00:12:51I just found a way to adapt.
00:12:57What if I'd cut off my entire hand?
00:12:59Would I have been able to do this?
00:13:01So losing this finger wasn't a curse.
00:13:04It was actually a blessing in disguise.
00:13:07It taught me how to look at life with optimism,
00:13:10and how to live positively.
00:13:12When I cook,
00:13:17I do so with a joyful heart.
00:13:19It makes me happy,
00:13:19so I do it.
00:13:25The potato risotto is very important.
00:13:28I start by cubing the potatoes,
00:13:29then I add them to a blue crab bisque sauce,
00:13:32and cook them nice and slow on the stovetop.
00:13:34To get the risotto texture,
00:13:36they should be slightly underdone.
00:13:37He's just so calm.
00:13:41He's not even breaking a sweat.
00:13:42I'm impressed.
00:13:48Seeing how composed he was
00:13:50actually made me a lot more nervous.
00:13:53There's a lot of pressure,
00:13:54especially when it comes to time.
00:13:57Is he making Rolavant?
00:14:00That's the only donut-shaped pastry they have, right?
00:14:07Well, there's 25 minutes left.
00:14:09Hurry.
00:14:10It's too late.
00:14:12In France,
00:14:13escargot is often served
00:14:14with some type of bread,
00:14:15so 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.
00:14:27Yeah, but they bake quick.
00:14:29The tricky part is going to be
00:14:30getting everything filled and plated inside,
00:14:32especially if those are hot.
00:14:36Is he just waiting?
00:14:37Wow.
00:14:38He looks so relaxed.
00:14:39No worries at all.
00:14:41Lots to do.
00:14:50I think he's plating already.
00:14:52Chef Park.
00:14:53Five minutes.
00:15:09Four.
00:15:10Ten minutes.
00:15:16Oh, he's done.
00:15:18Way to go.
00:15:25Great work.
00:15:26Very nice.
00:15:27It makes it look easy.
00:15:31The Rolavant aren't out yet.
00:15:32I'm getting anxious.
00:15:33I hope they're actually rising.
00:15:37Hurry up.
00:15:39Dammit, ovens.
00:15:40Oh, no.
00:15:41Four minutes left.
00:15:46Yeah, thank you.
00:15:47Oh.
00:15:50Here they come.
00:15:52Done.
00:15:54Made it.
00:15:56They rose.
00:15:57They rose.
00:15:57He's got it.
00:15:58They're out.
00:15:59They're all done.
00:16:00Two and a half.
00:16:11Okay.
00:16:12Okay.
00:16:12I think he's out of time.
00:16:23Shouldn't they be plated?
00:16:24Still got a minute and a half.
00:16:25You're good.
00:16:26French papa.
00:16:27French papa.
00:16:27French papa.
00:16:28They just needed a bit longer.
00:16:30One minute.
00:16:31I wanted my dish to be warm and inviting.
00:16:35Let's run.
00:16:38Hurry, hurry, hurry, hurry, hurry, hurry.
00:16:41Don't rush.
00:16:41Be careful, be careful.
00:16:42Be careful.
00:16:47Hot, hot, hot.
00:16:49Ten seconds.
00:16:51Oh, my God.
00:16:52It's too close.
00:16:56Okay.
00:16:57Well done.
00:16:58You did it.
00:17:07That 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.
00:17:43First, the judges will taste dish number one.
00:17:46I'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.
00:17:56As 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.
00:18:15Hmm?
00:18:29Hmm?
00:18:29Hmm?
00:18:29Hmm?
00:18:29There's potatoes here.
00:18:51There are.
00:18:52There are.
00:18:53Hmm.
00:18:54Seaweed?
00:18:56So, 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.
00:19:07But when you chew it, the textures harmonize.
00:19:10It leaves an impression.
00:19:12Next, the judges will taste dish number two.
00:19:22I want all the small components to come together here.
00:19:25Welk that's been cooked in an herb butter sauce,
00:19:30nestled in a boule au vent, and covered in cream sauce.
00:19:34And when the judges take a bite,
00:19:36I want the flavors to burst in harmony on the palate.
00:19:42I love the idea of making escargot out of welk.
00:19:54And to serve it, he placed it inside fresh-baked boule au vent.
00:19:59He did an excellent job.
00:20:00He really did.
00:20:01Tastes familiar.
00:20:22Tastes familiar.
00:20:35Two different takes on Western cuisine.
00:20:37I like it.
00:20:38In the first dish, the chef used seaweed as a sauce,
00:20:41so it's Western cuisine.
00:20:42But the flavor profile is very unique.
00:20:45And the second one is a very classic, very familiar French dish.
00:20:48Yes, exactly.
00:20:48In baseball terms, if I threw a classic fastball,
00:20:53Chef 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.
00:21:09Whoa.
00:21:11Wow.
00:21:11All right, then.
00:21:16I see.
00:21:18It was you, Chef Pak Hyon-nam.
00:21:21So, welks, when it comes to French cuisine,
00:21:24welks aren't all that common.
00:21:26I was pleasantly surprised by how the two of you
00:21:28were able to interpret the welk through the lens of French cuisine.
00:21:32One dish used potatoes to enhance its texture.
00:21:35What I really love about those
00:21:36is that they were slightly underdone,
00:21:39so they gave some crunch while the welk was soft.
00:21:41I really enjoyed eating it.
00:21:43And over here,
00:21:44when I realized you'd used welk
00:21:46as a substitute for a French snail dish,
00:21:49I asked myself,
00:21:50how come I've never thought of this?
00:21:52It was a delightful, well-executed idea.
00:21:54I loved them.
00:21:55I was very pleasantly surprised.
00:21:59Here are the results
00:22:00of the Sokjo-welk duel.
00:22:08The survivor of the one-on-one
00:22:10Black Spoon versus White Spoon duel is
00:22:12White Spoon Chef Pak Hyon-nam.
00:22:20Congratulations.
00:22:24White Spoon Chef Pak Hyon-nam.
00:22:26I mean, he's a culinary master for a reason.
00:22:33Right.
00:22:33Yeah.
00:22:34I loved both,
00:22:35but the originality of the dish
00:22:36and that seaweed sasuki
00:22:37had a slight edge.
00:22:38The texture was great,
00:22:39and I loved the way it all harmonized in my mouth.
00:22:43So, as for the escargot,
00:22:45as soon as I took a bite,
00:22:47it felt fresh.
00:22:49I loved how everything tasted together,
00:22:50but unfortunately,
00:22:51there was a bit of dirt.
00:22:53And I had to spit it out.
00:22:57Grab a napkin.
00:23:05Personally, I prefer this style of cuisine,
00:23:07and as I was chewing,
00:23:08I thought it was delicious
00:23:09and 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,
00:23:30it really breaks my heart.
00:23:32But even though he's leaving,
00:23:33I'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,
00:23:41I'm so grateful for the experience.
00:23:43but there's still this pit in my stomach.
00:23:53As a parent,
00:23:53your first thought is,
00:23:54will my kid be disappointed in me?
00:23:56And even if he isn't,
00:23:57I 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,
00:24:09I want to be someone
00:24:11my son can be proud of.
00:24:13You know?
00:24:14If I ever have the chance,
00:24:17I'd like to run a small cafe
00:24:19for kids who have
00:24:20developmental disabilities.
00:24:23Something small,
00:24:23but very beautiful,
00:24:25that serves breakfast.
00:24:26And I hope that dream
00:24:28becomes a reality soon,
00:24:29so J. Jin and I can cook together.
00:24:30What if green onions
00:24:39were the only vegetable
00:24:41in the world?
00:24:46In this dish,
00:24:48they're the star.
00:24:51You can't make it without them.
00:24:55Hey, Chae Gang Rok.
00:24:58It's like he's a celebrity.
00:24:59Right?
00:25:01I'm such a huge fan of his.
00:25:03I 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
00:25:11to see what he comes up with.
00:25:13He keeps you on your toes.
00:25:14Yeah, looking forward to it.
00:25:16Chef Chae Gang Rok
00:25:17is the most suited person
00:25:18for culinary class wars.
00:25:19He even did the preliminaries, so...
00:25:22I feel like I have this newfound
00:25:23resolve, determination.
00:25:26You know, uh,
00:25:27perseverance.
00:25:28Like I have a bit of a buff
00:25:30as a returning chef.
00:25:31I want to survive.
00:25:33I know that if I lose here,
00:25:35I'm out.
00:25:41This time around,
00:25:42I've got green onion.
00:25:44I'm gonna take a single stock
00:25:46and divide up.
00:26:02Everything I can do
00:26:03with green onion,
00:26:04I'm gonna 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?
00:26:16Who?
00:26:17The 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.
00:26:40Yeah, soba noodles.
00:26:41Man, hand-cut soba noodles.
00:26:44It's the mark of a talented cook.
00:26:47Iron arms,
00:26:48you've survived.
00:26:49I'm not sure how he's gonna fare
00:26:55against Chef Che.
00:26:56But if he advances,
00:26:58he'll go far.
00:26:59I wanted to duel Chef Che
00:27:00because 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,
00:27:07since our techniques are similar,
00:27:08I figure the subtleties of our dishes
00:27:10would 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
00:27:20such a refined chef?
00:27:21It's really something.
00:27:22It's really incredible.
00:27:29He's young,
00:27:30but clearly experienced.
00:27:32I don't think anyone knows
00:27:33who he is, right?
00:27:35Ho Young didn't.
00:27:37He didn't,
00:27:37and Chef Kim Gunn didn't.
00:27:38Chef Kim doesn't know either?
00:27:40I think he might be
00:27:41one of those
00:27:42hidden gems.
00:27:46Maybe something's wrong with me,
00:27:47but I actually
00:27:49wasn't nervous at all.
00:27:51I felt confident,
00:27:52so I had no reason to worry.
00:27:54I'm good with green onions.
00:27:56I know how to bring out
00:27:57their natural flavor
00:27:58and concentrate their sweetness.
00:28:06He's just grilling it
00:28:08on the charcoal.
00:28:09green onions are great
00:28:12on their own.
00:28:12All you really need to do
00:28:14is grill them
00:28:15to make them perfect.
00:28:18When the sharp,
00:28:20spicy flavor
00:28:20starts to condense,
00:28:22they 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,
00:28:31so it's really all about timing.
00:28:33It can't be too soft,
00:28:35the stems should be
00:28:35still somewhat firm,
00:28:37and it can't be too sweet.
00:28:39You should still be able
00:28:40to taste that bitey flavor.
00:28:43It's those details
00:28:44that can really make
00:28:45or break you here.
00:28:49Just based on what
00:28:50I've seen so far,
00:28:51Iron Arm's dish
00:28:52seems much simpler
00:28:53than Chef Che's.
00:28:54It's a really stark contrast.
00:28:56Yeah.
00:28:56He's just kind of bouncing
00:28:57around the kitchen,
00:28:58isn't he?
00:28:58He's got a lot of cookware, too.
00:29:00No kidding.
00:29:00He looks laser-focused.
00:29:03When it comes to
00:29:04these challenges,
00:29:05I tend to be diligent.
00:29:07There's lots of ideas
00:29:08I want to express,
00:29:09so I need a lot
00:29:10of different tools.
00:29:15I stir-fry
00:29:16some green onion
00:29:17and use those
00:29:20to make a broth.
00:29:29While elsewhere,
00:29:30I'll boil some more
00:29:31and create a second broth.
00:29:39It's almost similar
00:29:40to a steak.
00:29:41You can extract the juice
00:29:42of the onions
00:29:43by pressing down on them.
00:29:45Personally,
00:29:45I like green onion broth,
00:29:47so I made two of them.
00:29:49Two large batches
00:29:50with lots of green onions.
00:29:51Then I slowly add them both
00:30:00to an egg mixture.
00:30:12I'm making steamed eggs
00:30:14with green onion broth.
00:30:15In Japan,
00:30:16it's usually called
00:30:17cha-wan-mushi.
00:30:18What I like about steamed egg
00:30:20is that it's light enough
00:30:21to really showcase
00:30:22the different green onion flavors.
00:30:25And then,
00:30:26as a side dish,
00:30:28since I'm imagining
00:30:28a world where
00:30:29the only available produce
00:30:31is green onion...
00:30:33hot, hot, hot, hot.
00:30:42I'll grill some.
00:30:46And then,
00:30:48I'll braise them.
00:30:48And finally,
00:30:56to top it all off,
00:30:57there's some deep-fried
00:30:58green onion stalks.
00:31:01In this dish,
00:31:03the green onions dominate.
00:31:05Yeah.
00:31:07Whatever Chef Che is doing,
00:31:09it looks incredibly complicated.
00:31:10Yeah.
00:31:12It's interesting to see
00:31:13Chef Che like this.
00:31:15He usually keeps it simple.
00:31:18And meanwhile,
00:31:21there's iron arms
00:31:21just 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
00:31:32to the right level
00:31:33of done-ness.
00:31:48The skin's charred
00:31:51since it's cooked
00:31:52on the charcoal.
00:31:53So you'll want to remove
00:31:55the 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
00:32:16a simple dish,
00:32:17but he seems to be
00:32:18pulling 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
00:32:46I'll have cooked green onion
00:32:47in every possible way you can.
00:32:50I'm taking it to its limit.
00:32:52It's kind of like
00:32:53a big green onion showcase.
00:32:55There's the sharp raw flavor,
00:32:57the sweet cooked flavor,
00:32:59and the special blend
00:33:01that happens
00:33:01when they're a bit charred.
00:33:03I'm exposing them, you know?
00:33:05I'm revealing
00:33:06all their secrets.
00:33:10I wanted the natural flavor
00:33:12of the green onions
00:33:13to shine through.
00:33:15To complement
00:33:16the green onions,
00:33:17I serve them
00:33:18with a warm sauce
00:33:19made with white Japanese miso.
00:33:22And then,
00:33:22for garnish?
00:33:25Just to enhance
00:33:29the 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,
00:33:38and 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
00:33:56felt 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
00:34:06this 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,
00:34:16but...
00:34:19I kind of felt like
00:34:20breaking the rules,
00:34:21going up to whisper,
00:34:22hello,
00:34:23but...
00:34:25First,
00:34:26the judges will taste
00:34:27dish number one.
00:34:29The way the dish was designed
00:34:49and layered was very deliberate.
00:34:52There's a lot going on,
00:34:53and I want that to come across.
00:34:55Now,
00:34:55they 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
00:35:08I 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.
00:35:26I'm going to take it.
00:35:50Mmm!
00:35:53Mmm!
00:35:54it'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 egg
00:36:13and finally
00:36:26i stirred the last of it and scooped it up
00:36:32with sea urchin row the longer you cook it the sweeter the resulting flavor
00:36:39it'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 whoa
00:36:56what did they do with these flavors
00:37:00what's weird is that it tastes like every single green onion dish next the judges will taste dish
00:37:08number two
00:37:20hmm
00:37:34Could I have a bit more, please?
00:38:00This is also Japanese cuisine.
00:38:02But they're very different.
00:38:05It's crazy how different these pairings have been.
00:38:08I agree.
00:38:09And with green onions specifically, these two are so opposite of one another.
00:38:14One chef sought to perfect the flavor, while the other chef really explored the diversity of that flavor.
00:38:23The results of the vote are 2 to 0.
00:38:27Oh.
00:38:292 to 0.
00:38:31Oh.
00:38:32Oh.
00:38:34Take a look, take a look, take a look.
00:38:36If Iron Arms wins, honestly, that'd be amazing.
00:38:39Oh.
00:38:41You know what I love?
00:38:42The 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, a similar reaction occurs where they both become sweeter and complement each other.
00:38:57So I use both.
00:38:58And I agree with Judge Peck.
00:39:00I like that it elevated the green onion.
00:39:02And that it didn't awkwardly stick out, you know?
00:39:07This dish is yours?
00:39:08Yes.
00:39:09You're very brave.
00:39:12This green onion dish, Chef Iron Arms.
00:39:15It'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.
00:39:28Now then, here are the results of the Jindal Green Onion Duel.
00:39:35The survivor of the one-on-one Black Spoon vs. White Spoon Duel is...
00:39:42White Spoon Chef Chee Kong Rok.
00:39:45Congratulations.
00:39:48White Spoon Chef Chee Kong Rok.
00:39:56It was just too high of a wall, didn't you?
00:39:58To breach.
00:39:59It's too high.
00:40:00Yeah.
00:40:01The 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.
00:40:11That'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.
00:40:22And the flavor was different in each bite.
00:40:28Oh, it's Green Onion.
00:40:31Wait, so is this?
00:40:32Whoa, this too?
00:40:33He's toying with us, subverting expectations and playing with our taste buds.
00:40:37It's delightful.
00:40:38Like I've been set up in the best way possible.
00:40:40Even now, I get excited just thinking about it.
00:40:45When I saw what Chef Che had prepared, I realized that he really wanted to showcase how diverse flavor could be.
00:40:52And I think I'd been a bit too narrow-minded.
00:40:56But it was exhilarating.
00:40:58I'm very happy.
00:41:00Reality television is very dog-eat-dog.
00:41:03You can't let your guard down.
00:41:05Especially if you win a challenge.
00:41:06But I can let myself relax for a brief moment.
00:41:19I was kind of a nervous wreck.
00:41:22Even so, I knew I had to do my best.
00:41:26So I decided to make something only I could.
00:41:28In the first round, I wanted to show the judges all the things I do best.
00:41:39Chef Proom Master Yun, you've survived.
00:41:42Congratulations.
00:41:43Really?
00:41:43Really?
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 going to win this duel.
00:41:54She moves so elegantly in the kitchen.
00:42:00It's almost like watching a crane.
00:42:05I feel more at ease in the kitchen.
00:42:08Watching everyone from the balcony was actually quite stressful.
00:42:12Chefie looks so relaxed.
00:42:14She's got this masterful aura.
00:42:17She's an executive chef, right?
00:42:19For the hotel?
00:42:20And she specializes in Korean cuisine?
00:42:22Yeah, that's right.
00:42:23Yeah.
00:42:23Those roles almost never go to Korean specialists.
00:42:26Exactly.
00:42:27She has some serious skills.
00:42:28I guarantee it.
00:42:31I am the first woman to become an executive chef at a hotel.
00:42:41I'm passionate about traditional Korean cuisine.
00:42:43And so, in order to share that passion, I signed up for this.
00:42:47In that sense, I'm a very single-minded person.
00:42:50She's a master.
00:42:51So, yes, I'm very nervous.
00:42:53I feel like our dishes are going to be very different.
00:42:56The ingredient for your duel is...
00:42:58The ingredient for your duel is...
00:42:59Gongju chestnut.
00:43:00I wonder what those two are going to end up making.
00:43:09Chestnuts are tough.
00:43:10The tricky thing about chestnuts is that they're primarily used as a secondary ingredient.
00:43:18You should know the chestnuts present, even with your eyes closed.
00:43:22So, 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.
00:43:30During the Goriot 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.
00:44:06It looks like she went with a proper hotel-style chestnut porridge.
00:44:21I thought her ingredient was chestnuts.
00:44:25So, why is she kneading?
00:44:28I'm going to be making a dish that I'm pretty sure hasn't been made like this.
00:44:34I'm making chestnut fresh rice cake soup.
00:44:36With chestnut rice cake sticks.
00:44:39All these Italian chefs are out there making fresh pasta.
00:44:42And I'm making fresh rice cake soup.
00:44:44In Chongqing Pravice, there's a method for making fresh rice cake sticks.
00:44:48Which is to knead glutinous rice flour with hot water.
00:44:52Rice cakes are kind of a perfect vessel for food.
00:44:56I use a mortar and pestle to mash the chestnuts.
00:45:03Once it becomes a paste, I stuff it in the dough and roll it up.
00:45:06I decided to shape the dough into small, bite-sized pieces, almost coin-sized.
00:45:20And in addition, just so they can really taste the chestnuts, I'm going to mince some well-cooked
00:45:28shank, I make some meatballs, and those have a two-to-one ratio of chestnuts to meat.
00:45:32That way, you can actually taste the chestnut in the meatballs.
00:45:35Meatballs are often made with some kind of tofu, so the chestnuts are a good substitute.
00:45:40It's just layering chestnuts.
00:45:43Chestnuts on chestnuts on chestnuts.
00:45:45As a chef, I specialize in traditional cuisine.
00:45:51I don't really like utilizing complex techniques.
00:45:55I prefer to focus on creating deep flavor profiles.
00:45:58And for this type of porridge, I wanted a sophisticated flavor.
00:46:03Whoa.
00:46:12Whoa.
00:46:12She's done.
00:46:13Whoa.
00:46:15Whoa.
00:46:16Already?
00:46:17Wow.
00:46:17It took less than an hour.
00:46:19Amazing.
00:46:20Great job.
00:46:21Whoa.
00:46:21Whoa.
00:46:21Whoa.
00:46:21Whoa.
00:46:21Whoa.
00:46:21Whoa.
00:46:21Whoa.
00:46:21Whoa.
00:46:21Whoa.
00:46:22Whoa.
00:46:22Whoa.
00:46:23Whoa.
00:46:24Whoa.
00:46:25Whoa.
00:46:26Whoa.
00:46:27Whoa.
00:46:28Whoa.
00:46:29Whoa.
00:46:30Whoa.
00:46:31Whoa.
00:46:32And 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.
00:46:45The chestnut was overpowered.
00:46:51Chestnuts, rice, and Korean beef shank.
00:46:55That's it.
00:46:57I hope it resonates with the judges.
00:47:02This porridge maximizes the nutty chestnut flavor so that you can taste it in every single bite.
00:47:22You can taste it in every single bite.
00:47:41Porridge.
00:47:43Chestnut porridge.
00:47:44It's very subtle, yes.
00:47:47It's a very simple dish, but very warm and comforting.
00:47:54Right.
00:47:57Next, the judges will taste dish number two.
00:48:00Yes, my hands are trembling.
00:48:12It's a stressful situation.
00:48:15So I use both hands.
00:48:17I use both hands.
00:48:18Rice cake.
00:48:19Why is it soft?
00:48:20Why is it soft?
00:48:21Mm.
00:48:22oh
00:48:30rice cake
00:48:43why is it soft
00:48:45I think that's the intention
00:48:49oh is this fresh rice cake
00:48:52I 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
00:49:03oh yeah
00:49:04it's good
00:49:08the voting has concluded
00:49:10the results of the vote are
00:49:13two to zero
00:49:16oh
00:49:18fresh rice cake soup
00:49:20are you from there?
00:49:22no, I'm from Seoul
00:49:23have you made this before?
00:49:24no, it's my first time
00:49:25I'm surprised
00:49:26chestnuts are very, very mild
00:49:28if you're not careful
00:49:29the meat flavor can overpower them
00:49:31so you took a big risk here
00:49:32yes I know
00:49:33and you knew the risk
00:49:34yes yes
00:49:35you're fearless
00:49:36when I first tasted Chef Yi's porridge
00:49:38I thought, ah, this is as traditional as it gets
00:49:40just chestnuts
00:49:41no add-ins
00:49:42no extras
00:49:43just pure chestnut flavor
00:49:44uh-huh
00:49:45yeah
00:49:46by the book
00:49:47straightforward and honest
00:49:48and when I was eating it
00:49:49I was struck by
00:49:50the experience
00:49:51and knowledge it took to make that
00:49:53now then
00:49:54here are the results
00:49:55of the Gongju chestnut duel
00:49:57the survivor of the one-on-one duel is
00:50:04black spoon chef brewmaster Yun
00:50:07nice job
00:50:08congratulations
00:50:09thank you
00:50:11thank you
00:50:12thank you
00:50:13thank you
00:50:14great work
00:50:15thank you
00:50:17black spoon chef brewmaster Yun
00:50:20she did it
00:50:23alright
00:50:24black spoon
00:50:25alright
00:50:26chef Yi lost?
00:50:27that's unexpected
00:50:29I will continue to do as I've always done
00:50:32to cook with passion
00:50:34and to share my love of traditional Korean food with others
00:50:37ma'am brewmaster Yun
00:50:39she's good
00:50:40she's no joke
00:50:41wow
00:50:42when I tasted the first dish
00:50:44I thought we had our winner
00:50:45it was a warm and simple dish
00:50:47distinctly Korean and incredibly delicious
00:50:49but that second dish
00:50:52it really surprised me
00:50:54I 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
00:51:02it genuinely surprised me
00:51:05it did
00:51:06how did she come up with the idea to do this with chestnuts?
00:51:09well you know I just gave it my all
00:51:12both judges understood what I was going for and as a chef
00:51:15I really appreciate that
00:51:17did it go well?
00:51:21mine's way too complicated
00:51:24mine's too simple I let my guard down
00:51:27you did?
00:51:28I had to take off a garnish
00:51:30hey I love you
00:51:32right now?
00:51:35why now?
00:51:36when I was in middle school
00:51:40Chef Kim Hyun was my cooking teacher
00:51:43she was the one who made me fall in love with cooking
00:51:47and she's continued to be my mentor over the past 10 years
00:51:51I'm so grateful to have someone like her in my life
00:51:56Chef Hyun, she's just this incredibly strong person
00:52:00and she's an amazing chef too
00:52:02just look at the food she serves at Soul Dining
00:52:04she's terrific
00:52:06I'm the chef and owner of Michelin one star restaurant Soul Dining
00:52:11and Bib Gourmand restaurant Egg and Flour
00:52:14I was surprised to see her here
00:52:17I'm really rooting for her
00:52:19I wish she'd talk about her dish more
00:52:22if she gets this
00:52:24she's gonna want to duel you
00:52:26it's good to lose to your protege
00:52:29okay
00:52:30you've survived
00:52:31whoa
00:52:32well done
00:52:35I was so happy for her
00:52:37I kept thinking this is great
00:52:39I'm so excited
00:52:40and then she's right in front of me
00:52:42as my opponent
00:52:43what do they get
00:52:45shank
00:52:46shank
00:52:47shank
00:52:48yeah
00:52:49and it's not the easiest ingredient to work with
00:52:52and it's pork shank right
00:52:54so
00:52:55this cut
00:52:56unlike other cuts
00:52:58has very little fat or marbling in it
00:53:00the cut isn't popular even for boiled pork
00:53:03so then the question is
00:53:04what can I do as a chef
00:53:06to really tenderize the pork shank
00:53:08I had to do something
00:53:10eventually I decided to use a pressure cooker
00:53:13they tenderize in a pressure cooker
00:53:15so I use that
00:53:16there we go
00:53:18looks like they're both using pressure cookers
00:53:22watch her
00:53:23she's really really good
00:53:24who?
00:53:25it's
00:53:26little tiger?
00:53:27young tiger?
00:53:28what's she doing?
00:53:29little tiger
00:53:30she was right there
00:53:31she went over there
00:53:40ice?
00:53:41I decided to use the pork shank
00:53:43and make some
00:53:44jangchorim
00:53:48once I prep the shank
00:53:49it tenderizes in the pressure cooker
00:53:54I don't want the jangchorim to be too salty
00:54:02alright
00:54:03she was going back and seal it with the sauce
00:54:05so it was absorbed
00:54:06I guess she got the ice to rest it on
00:54:10looks like it
00:54:13then I'll cool it down before cooking it more
00:54:17it's a cold dish
00:54:22maybe cold boiled pork?
00:54:23cold salad?
00:54:25it tastes good
00:54:26sliced thin
00:54:28I could serve it as is
00:54:30but that'd be too boring
00:54:32so I take shrimp
00:54:34asparagus
00:54:36and angelica tree shoots
00:54:37which are a spring green
00:54:41to make chapchae
00:54:42choosan chapchae
00:54:44then pine mushroom
00:54:46shishito peppers
00:54:48and green garlic
00:54:49prepared raw
00:54:50sliced thin
00:54:51and added to the chapchae
00:54:53and that gives it a nice spring-like freshness
00:54:55of course shank is still the star ingredient here
00:54:59but these spring greens
00:55:00should be the perfect complement
00:55:04I considered a cold dish
00:55:08I did but
00:55:09I figured the best way to improve the texture
00:55:11was to create a warm dish
00:55:12so that's the direction I went in
00:55:15looks like braised shank
00:55:16with some kind of soy-based sauce
00:55:18ultimately I decided to braise it
00:55:20first step is to let the shank tenderize in a pressure cooker
00:55:26once the cuts are ready
00:55:28I'll fish them out
00:55:29and infuse them with a little bit of smoked thyme
00:55:32that's the key to getting the flavour I want
00:55:35once it's cooked thoroughly
00:55:38I cut it into small jangjurin-like pieces
00:55:41to be mixed and eaten with rice
00:55:43the texture's nice and chewy
00:55:44so I thought it'd be nice to add more of that texture
00:55:45so I made some potato ongshimi
00:55:46and soaked sea cucumber
00:55:50utilizing Korean cooking methods
00:56:04to deliver a sucker punch of intuitive flavour
00:56:07I'm showing off what I do best
00:56:09that's my braised dish
00:56:16the theme of the duel
00:56:17is sungchong black pig pork shank
00:56:19first the judges will taste
00:56:21dish number one
00:56:31I know she did great
00:56:32she's my student
00:56:39it's very tender
00:56:58it's slightly chewy
00:57:00I think it was cooked at a lower temp
00:57:03and served with vegetables
00:57:06it's very fragrant
00:57:15lingers too
00:57:16yes it's still nicely present
00:57:21next
00:57:22the judges will taste
00:57:23dish number two
00:57:25this challenge is all about texture
00:57:27I wanted the judges to be able to feel how tender the shank was
00:57:32so to serve
00:57:33I mixed the meat with the rice
00:57:35a bit of sauce
00:57:37and topped it off with some seaweed
00:57:39and the pickled rhubarb and apples I'd prepared
00:57:42the taste is familiar
00:57:43but it should feel
00:57:44a little special
00:57:45hmm
00:58:00hmm very nice
00:58:04wow
00:58:05the first dish
00:58:06tastes almost medicinal
00:58:08the second's like a side dish
00:58:10I like the rice
00:58:11I like the rice
00:58:12it's a very delicious side dish
00:58:16the voting has concluded
00:58:19the results of the vote are
00:58:25one to one
00:58:26dueling chefs
00:58:35please step out for a moment
00:58:40oh boy
00:58:42yo
00:58:44the flavor
00:58:45of the first dish
00:58:47was great
00:58:48it was something special
00:58:49and what I really liked
00:58:50is that it seemed new
00:58:51mm-hmm
00:58:53you think it's kind of polarizing?
00:58:54polarizing?
00:58:55absolutely
00:58:56right
00:58:57and that's fair
00:58:58I had noticed
00:58:59the slightly bitter taste
00:59:00that develops as you chew
00:59:01so you picked two
00:59:02hmm
00:59:03this is just a delicious meal
00:59:05and after the first dish
00:59:06this one felt more familiar
00:59:07I get it
00:59:08but I think
00:59:09this dish attempted to do something difficult
00:59:11and I really respect that
00:59:12but
00:59:13I just think there's a clear difference here
00:59:16not in terms of quality
00:59:17it just went in opposite directions
00:59:20it was tough to compare the two of them
00:59:22the two of them
00:59:23I really liked the first dish
00:59:24I loved the spring green aroma
00:59:26I thought it worked well with the shank
00:59:28and I thought
00:59:29the second dish
00:59:30was just purely delicious
00:59:31I just think
00:59:33it's incredible how the two of them
00:59:35really thought outside the box here
00:59:40oh
00:59:42well
00:59:43it was a great effort for both of you
00:59:45we've decided that
00:59:48the Sun Chung black pig pork duel
00:59:51survivor is
00:59:53white spoon chef Kim
00:59:59white spoon chef Kim
01:00:10wow
01:00:11I think
01:00:12if I were to
01:00:13eat these again
01:00:14I thought
01:00:15if I had to choose one
01:00:16am I choosing based on taste
01:00:18or how healthy it is
01:00:19I choose taste
01:00:20so if I'm picking based on that
01:00:22I'd probably choose this one instead
01:00:24if you were to eat one of these again
01:00:25you'd pick this
01:00:26yeah
01:00:27I think so
01:00:28it was a really great attempt
01:00:29I'm sure you seasoned them how you like them
01:00:31but the vegetables were a bit too strong
01:00:33but there was nothing about your dish
01:00:35that was inferior
01:00:36as a fan of spring greens
01:00:38I'm really happy to see young chefs like yourself
01:00:40who also love them
01:00:42they were so kind
01:00:44they said everything I was hoping to hear
01:00:46so
01:00:47I have no regrets
01:00:48she's a different breed that one
01:00:50that's why
01:00:51I'll always be rooting for her
01:00:54next to venerable Sanchez
01:00:56it's unfortunate but it is what it is
01:01:01man that looks really mushy
01:01:02I know
01:01:03you think it's salty?
01:01:04so this is like
01:01:05it's called marriage up
01:01:06he said he was gonna make
01:01:07so it's like an introvert
01:01:08I know
01:01:09you think it's salty?
01:01:10so this is like
01:01:11it's called marriage up
01:01:12he said he was gonna make
01:01:13so it's like an introvert
01:01:14yeah the anchovy
01:01:15yeah the anchovy sauce
01:01:16from Cheju right?
01:01:17it's very like strong sauce
01:01:18it's like really like spicy
01:01:19smelly
01:01:20not easy
01:01:21funky
01:01:22yeah
01:01:23but I think Sam's gonna do well with it
01:01:25he uses anchovies a lot
01:01:27so I'm sure he'll create something delicious
01:01:29I'm Chef Sam Kim
01:01:30Italian cuisine specialist
01:01:32I had watched Trendsetter during the preliminary round
01:01:35it's basically a variation of the food
01:01:37it's like an anchovy
01:01:39it's like an anchovy
01:01:41it's like an anchovy
01:01:42it's like an anchovy
01:01:43it's basically a variation of lasagna
01:01:45yeah
01:01:46I get the feeling
01:01:47he's my polar opposite
01:01:48in terms of approach
01:01:50he's intimidating
01:01:51when you consider his strengths
01:01:53I think my biggest strength is
01:01:55my creativity
01:01:56I wanted to show the judges something new
01:01:58I'm making potato dough
01:02:02they're gonna be crispy
01:02:04extra crispy
01:02:08alright
01:02:10if you're eating with your eyes closed
01:02:13what better surprise than a crispy potato jun
01:02:17I'm frying two each
01:02:19the first jun will be extra crispy for texture
01:02:22and the second
01:02:23is a little softer with a fuller potato taste
01:02:26I lay down one on the other
01:02:28combine them like tortillas
01:02:31and on the top layer
01:02:32I spread the bagna calda
01:02:34I made with salted anchovies
01:02:36to finish it off
01:02:37I add some grilled shrimp
01:02:38just with a bit of anchovy
01:02:41texture
01:02:42that's my main focus
01:02:44do you know what chef Kim's making?
01:02:46I think it's pasta
01:02:50that's what's in the bag
01:02:51oh okay
01:02:52I see you now
01:02:53I'm making a pasta dish
01:02:55I'm using paketti
01:02:57it has a more hollow shape to it
01:02:59which helps the flavor spread
01:03:01once the pasta's been cooked
01:03:04I take a smaller thinner squid
01:03:06called a pencil squid
01:03:07and some cuttlefish
01:03:09and combine them to make a fish broth
01:03:11then I add the pasta
01:03:14and slowly toss it together
01:03:16I wanted to find a flavor
01:03:17that would almost
01:03:18allow the salty anchovy taste to linger
01:03:21so 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
01:03:36thinking about a dish
01:03:37than I did for this challenge
01:03:41but out of all the pasta dishes made in the world today
01:03:44I would hope that the pasta dish I've made here
01:03:46is the most delicious one
01:03:49first
01:03:50the judges will taste
01:03:52dish number one
01:03:56please make sure they eat every piece
01:03:58even if it takes a few bites
01:04:01the whole thing
01:04:03the chef asked us to ensure that you eat the whole thing
01:04:06even if not in one bite
01:04:07okay, well, how many bites is it?
01:04:09um, I think it's about a bite and a half
01:04:12ah, okay
01:04:13it just has a bit of height
01:04:14I see
01:04:15I'll try to do one bite
01:04:17oh, wait, the top
01:04:20oh
01:04:21it's in front of you
01:04:23it's taller than you think
01:04:25done
01:04:26oh
01:04:27that's it
01:04:29that's it
01:04:30I'll hold it down a bit
01:04:32take that bite first
01:04:35how am I
01:04:37there's still a bit left
01:04:38how do I eat this?
01:04:44yeah, the rest of it is
01:04:47just a bit too long
01:04:48oh
01:04:50oh
01:04:51here
01:04:52can I push it?
01:05:03when they take the first bite
01:05:07they'll think about the crunch
01:05:10and then
01:05:11suddenly
01:05:12that potato scent will come through
01:05:14after that
01:05:15Mr. Peck will say
01:05:16whoa
01:05:17potato john?
01:05:18whoa, it's potato john
01:05:25my uvula is bleeding
01:05:28wow, that's really crispy
01:05:30I'm not sure
01:05:34I taste salted anchovy
01:05:36or
01:05:37it's not very strong
01:05:39but
01:05:40salted anchovy?
01:05:42it's there, but
01:05:46the roof of my mouth's sore
01:05:48I wasn't kidding
01:05:49I think I scratched my uvula
01:05:52I'm here
01:05:53next
01:05:54the judges will taste
01:05:55dish number two
01:05:56I chose to prepare the pasta al dente
01:06:01you need to chew it for a bit
01:06:02in order to get that savory flavor
01:06:05it's big
01:06:06there
01:06:12the pasta dough
01:06:14has a very unique texture
01:06:16the salted anchovy
01:06:18kind of hits you
01:06:20it becomes subtle, but
01:06:22it's slowly becoming more savory
01:06:24savory
01:06:25it's very very savory
01:06:29the voting has concluded
01:06:31the results are two to zero
01:06:36the survivor of the cheju salted anchovy duel is
01:06:45white spoon chef Sam Kim
01:06:48congratulations
01:06:49thank you
01:06:51thank you
01:06:52well
01:06:53chef Sam Kim
01:06:55you're very famous
01:06:57but I've never actually tried your pasta before
01:07:00your pasta is very appealing
01:07:02I like the way it tastes
01:07:03thank you
01:07:04you know when you're chewing something
01:07:06and you don't know what it is
01:07:07but it tastes really good
01:07:09that's how I felt
01:07:10as I chewed I thought
01:07:11wow this goes really well together
01:07:13great job
01:07:14well I'm the trendsetter
01:07:21and I plan on carrying on with setting new trends
01:07:25and being successful
01:07:26so please keep supporting me
01:07:28please
01:07:29your ingredient is
01:07:32jeongpyong pork skin
01:07:37my name is Jenny Walden
01:07:39in Sweden
01:07:41most people know me because I cook on TV
01:07:43and I also want a Swedish master chef
01:07:45this is my dish that I call pork skin salad from my garden
01:07:50for my dish I made pork skin human ribs
01:07:52I take the pork skin
01:07:55finely chop it up
01:07:57attach it to a bone
01:07:59let it chill
01:08:01then fry it up
01:08:03the smoky sweet and salty flavors with the crispy pork skin
01:08:07perfection
01:08:09the survivor is black spoon chef witch with a wok
01:08:11no one does Chinese cuisine like this
01:08:14your ingredient is dunyong 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
01:08:27this is black and white garlic ramen
01:08:30I sliced the squid so it appeared noodle-like
01:08:34the key ingredient is roasted garlic
01:08:37it may not look garlicky at first
01:08:38but the flavors all there
01:08:40the survivor is black spoon chef knife omakase
01:08:43I enjoy how subtle and sweet the garlic is
01:08:47your ingredient is Wando Gopchang seaweed
01:08:54I'm Shim Sung Choo
01:08:56a chef currently based in New York with 25 years of experience
01:08:59both of my restaurants
01:09:01Kochi and Mari have each received one Michelin star
01:09:04my Wando Gopchang seaweed seafood porridge
01:09:06captures seaweed's essence
01:09:09fried chicken I will make the kimchi
01:09:12kim will be stuffed with chicken mousse
01:09:16very crispy
01:09:18the survivor is black spoon chef Anyeong bonjour
01:09:21you did a really great job in bringing out the texture here
01:09:25your ingredient is Gun Sung Tung Sol
01:09:27is Gun Sung Tung Sol
01:09:28I'm Chun Sang Hyong
01:09:33former Blue House executive chef for the sitting president
01:09:37I first served president Kim Dae Jong and went on to serve four more presidents
01:09:42I've made semi-dried Tung Sol braised in soy sauce
01:09:45Tung Sol Tofu Siung Nuremi
01:09:48a warm dish whose recipe was featured in ancient cookbooks
01:09:51the survivor is white spoon chef Chun Sang Hyon
01:09:54well done
01:09:56your ingredient is Cheung Soo Korean beef chuck flap tail
01:10:01I've been cooking for a little over 30 years now
01:10:04I'm chef Che Yu Gong and I run Koja Cha and Cheung Dambong
01:10:08dressed with Yangjang feet
01:10:09this is many colored Yangjang feet
01:10:11I've made spring greens chuck flap tail carpaccio
01:10:12the survivor is white spoon chef Che Yu Gong
01:10:24thank you
01:10:26season two of culinary class wars
01:10:28has cast the best white spoon chefs this season
01:10:31and I'm here and ready to show you
01:10:34why I deserve the honor of being among them
01:10:36being among them
01:10:58this is different
01:11:00this is huge
01:11:03looks like they've completely covered this up
01:11:06huh
01:11:07that's a curtain
01:11:08what's next
01:11:10I think they put these three together
01:11:13let's see looks like three burners each
01:11:19this feels weirdly familiar this setup
01:11:21I realized it was the final dueling ground from season one
01:11:25I thought about that room for a whole year
01:11:28standing there
01:11:30and being defeated
01:11:32will this experience be just as traumatic
01:11:34or will it be different this time around
01:11:37to the nine black spoon chefs
01:11:39and the eleven white spoon chefs
01:11:41who survived the one on one black spoon versus white spoon duel
01:11:44for this next round
01:11:46we are pleased to announce the return of a few additional survivors
01:11:48whoa
01:11:49whoa
01:11:50whoa
01:11:52let's see
01:11:53who is it man
01:11:54one of us please
01:11:55please be a black spoon
01:11:56tell us
01:11:57there's nine of them over there
01:11:59so they get one?
01:12:00seems that way
01:12:01the number of returning survivors
01:12:04is two
01:12:05two?
01:12:06seriously?
01:12:07why are there two?
01:12:08let's see
01:12:09i think we should pick the chefs
01:12:18just missed it
01:12:20for our super pass picks?
01:12:26i have a few ideas
01:12:29her dish was so incredibly good
01:12:31it really was
01:12:32that chef
01:12:33i'd like to taste her cooking again
01:12:35our first additional survivor
01:12:37may now enter
01:12:38from where?
01:12:39let's see
01:12:40come on guys
01:12:41where?
01:12:42maybe they'll descend
01:12:43or they're on an elevator
01:12:44like the stations
01:12:46oh
01:12:48oh no way
01:12:50come on now
01:12:51jeez
01:12:55the first additional survivor is
01:12:58white spoon chef
01:12:59jung ho young
01:13:00oh
01:13:01chef jung ho young
01:13:02that'd be good
01:13:03chef jung ho young
01:13:04he did monkfish?
01:13:05yes the monkfish liver
01:13:06good pig
01:13:07it was just so delicious
01:13:08and it was close
01:13:09the results are
01:13:10one to one
01:13:11the new results are
01:13:12one to one
01:13:13we had to vote
01:13:14three different times
01:13:15that's how tough it was
01:13:17i think he deserves it
01:13:19i mean they did tie twice so
01:13:24are you serious?
01:13:26how did you hide this from us?
01:13:27how did you hide this from us?
01:13:28oh that's funny
01:13:29if i had to guess
01:13:30why the judges saved me
01:13:32it's cause they wanted to taste my food again
01:13:35there's so many now
01:13:37next one's a black spoon
01:13:38i'm sure of it
01:13:40our second additional survivor
01:13:42so this side
01:13:43may now enter
01:13:44come on out
01:13:45they'll be on this side right?
01:13:46who's it gonna be?
01:13:47over there?
01:13:48oh
01:13:49i think that way
01:13:50not there
01:13:51over there
01:13:52wait she's back?
01:13:53what?
01:13:54where is she?
01:13:55wow
01:13:56the second additional survivor is
01:14:07white spoon chef venerable sunjay
01:14:10way to go
01:14:11congratulations
01:14:12nice job
01:14:13thank you
01:14:14we're glad you're back
01:14:15me too
01:14:16thank you
01:14:17thanks so much
01:14:18venerable sunjay's pine nut noodle dish
01:14:21had so much depth of flavor
01:14:24after tasting the noodles i thought this is it
01:14:27can't get better than this
01:14:28i think for me that was the toughest call i had to make this round
01:14:32had both chefs been up against another opponent they'd probably still be here
01:14:35i'm so grateful to have received another opportunity i'm very happy to be back with everyone
01:14:42honestly
01:14:43i'm happy she's back
01:14:44you're happy?
01:14:45yes i'm relieved
01:14:46the judges gave their super passes to the two chefs who had the closest defeats in the duel
01:14:51regardless of class
01:14:52regardless of class
01:15:01now then the time has come
01:15:03for the next battle of the culinary class wars to be unveiled
01:15:09we will now reveal
01:15:11we need to win
01:15:13the mission for both teams
01:15:15i'm ready to go
01:15:16let's do this
01:15:17your mission is
01:15:19whoa
01:15:20what is it?
01:15:21what's that?
01:15:22hold on
01:15:23what's that?
01:15:24whoa
01:15:26whoa
01:15:27ha ha ha ha ha ha ha
01:15:29stepped up
01:15:32bro
01:15:38prophet
01:15:39возможно
01:15:41man
01:15:42all
01:15:43perfect
01:15:44所有
01:15:45Can
01:15:46up
01:15:48what's that?
01:15:50wow
01:15:51they can
01:15:51each other
01:15:53vÃ
01:15:54know
01:15:55them
01:15:56awesome
01:15:57to
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