- 13 minutes ago
Culinary Class Wars - Season 2 Episode 5 -
Episode 5
Episode 5
Category
😹
FunTranscript
00:00:00one-to-one
00:00:01the problem is that they're both perfect
00:00:06so what do we do let's try one more bite
00:00:10should we vote again sure the second vote has now ended
00:00:21i just voted based on this bite yeah me too forgot the rest right voted on that bite
00:00:26the new results are the new results are the new results are one-to-one
00:00:34the new results are one-to-one
00:00:41they're still tied are you serious how come on guys the results of the vote are one-to-one
00:00:54what's wrong with you what's wrong with you i'm sure everyone's like why can't they make
00:01:09up their minds but you wouldn't be able to either the new results are one-to-one again
00:01:15wow one-to-one again so they can't both be winners exactly it has to be two to zero
00:01:23the second vote was also a tie i mean i guess they'll go again
00:01:27i was so relieved for a second and then they
00:01:34the second tie was unprecedented oh so that means it's really neck and neck huh
00:01:41we're good great man that was tough this is the closest it's been absolutely
00:01:54really really oh thank god okay it's okay it's all right it's almost done
00:02:00okay
00:02:03okay
00:02:05dueling chefs please re-enter the room
00:02:14uh hello well done hello there welcome we really wish you two weren't paired up for
00:02:26this i'm serious they were both equally impressive however even though it was a very difficult
00:02:32decision we did have to pick one we can't make it a tie so with that the survivor of the
00:02:40is black spoon chef soul mother
00:02:57she did it
00:03:10is black spoon chef soul mother
00:03:12oh
00:03:13oh young lost huh wow
00:03:15oh
00:03:17oh that's really surprising it really came down to the details and at the end we went
00:03:23back to the monkfish so we took a piece of fish from each plate and tried to compare them
00:03:27after trying this piece and that piece i thought this one was more tender and as i was chewing it i
00:03:32thought this is it we have to focus on the main ingredient monkfish and the difference was
00:03:39subtle but the monkfish and the steamed egg was just a little too dry and if we have to pick one
00:03:48i should choose the better cooked fish it was just the slightest difference
00:03:51they were both delicious yes they were both excellent i think that it was the spiciness of my dish that
00:04:00ultimately won them over but i also think i got really lucky i just happened to make the dish that
00:04:05the judges preferred they could have easily gone to him i'm a hundred percent satisfied with how my
00:04:11dish turned out today i wouldn't change a single thing about it so the fact that she beat me means
00:04:20she did an incredible job from here i'll head back to work and keep cooking at my restaurant
00:04:27under raymond kim's
00:04:32looks like we're both out
00:04:36all i care about is that my son knows that papa's a chef french papa has survived
00:04:43i was so happy happier than i thought possible having survived the first round and going into the
00:04:52second all i want is to do my best at least i have confidence in my abilities as long as i get an
00:05:01ingredient that i'm comfortable with i'll have a real shot at winning all right what's the next big match
00:05:08i'd say the french cuisine duel i have a hard time looking chef pak in the eye
00:05:13he's a living legend so it's intimidating i mean he's a legend among legends all of us
00:05:19chefs should be crawling on our knees before him
00:05:23he brought western cuisine to korea french cuisine is no big deal
00:05:27he's first generation which means he's one of the chefs that introduced western cuisine to korea
00:05:39when i first started cooking he was my idol one of the first chefs to represent korea globally
00:05:46i'm pak hyonam a culinary master of korea i've been cooking for 47 years and counting
00:05:53i was the first native korean to be an executive chef at a luxury hotel a position that for many
00:05:59years was always reserved for foreign chefs i'm also the only chef in korea to have received the honor
00:06:06of being decorated by the french government as a culinary master and someone who loves to cook
00:06:11i'm incredibly excited to be here and i hope i can offer whatever support i can good luck
00:06:18french papa was on my radar from the beginning that chef over there it looks like he's making
00:06:26bouillabaisse yeah as both a chef and fellow french cuisine specialist i really wanted to face off against
00:06:33him so i'm glad to have him as my opponent the more i learned about chef hyonam how he grew up without
00:06:40french cuisine but fell in love with it learned to cook impress these gourmands and eventually earned a
00:06:46medal from france for all his achievements it struck me how similar our journeys have been
00:06:53i feel very honored to be going up against him you may now begin cooking your dish
00:07:03all right let's go yeah fantastic black spoon
00:07:17it looks like they grab similar ingredients onions
00:07:22they're both making bouillon poor bouillon huh very old school i like it
00:07:31i think they'll use similar techniques it's done it's done what ingredient did they get
00:07:35here's a fun fact koreans consume 90 percent of the world's welks and since they were our chosen
00:07:46ingredient for the duel i had to make sure i cooked them perfectly they're known for having a very chewy
00:07:52texture but i thought they'd be nicer if they were tender so i boiled them for about 50 minutes
00:07:57the welks are boiled in broth when you eat it cold with a bit of sauce the chewy texture is really quite
00:08:06nice but since i'm preparing a warm dish i don't want them to be chewy boiling welks is how they get
00:08:12really tender
00:08:17wow it's neck and neck really i think it's gonna come down to texture
00:08:23they're just sliding out
00:08:25technically speaking welks are a type of sea snail
00:08:36they're sea snails but they're still snails and in french cuisine regular snails are a famous
00:08:42delicacy so i thought why not prepare the welks in a similar style this is korean escargot de sokjo
00:08:56i had to boil the welks for a while to achieve a tender texture the innards are separated from the
00:09:01shells added to a mix of herbs and butter to make innards herb butter
00:09:09i pipe the herb butter into the welk shells stuff in the meat then add more butter
00:09:21i think in the eyes of a korean audience this seems like a novel idea using welks like you would
00:09:26snails then top with some breadcrumbs and pop into the oven to bake classic among classics
00:09:33it's cool this is a velote sauce made with cream and clam broth i wanted to make a sauce that can
00:09:41complement the welk while enhancing its flavors french cuisine is a battle of the sauces
00:09:52is that seaweed you sure got a lot of it how is he gonna use it
00:09:57i wanted to play with korean flavors so i'm going to use seasoned seaweed to make a sauce for my dish
00:10:10our ingredient was picked to represent sokcho so i'm making a seaweed sauce with welks because it
00:10:17reminds me of sokcho's blue sea the welk is the designated star ingredient
00:10:24the seaweed can't outshine it i want to serve the judges something that evokes the elegant feeling
00:10:30of the ocean i think he's using sesame oil sesame oil i think so oh you're right
00:10:37to top it all off i decided to cook with sesame oil french technique korean flavors
00:10:44there are so many wonderful korean ingredients and i believe we can use those ingredients to create
00:10:50flavors on par with the french to me that's the key to nailing this dish
00:10:57chef pak hyonan after all these years he can still show us something new and innovative amazing
00:11:05and of course gongwon province is known for its potatoes so i'll be serving my dish with a potato
00:11:11risotto where the potato is used instead of the rice whoa whoa whoa whoa ah turn and peel very nice
00:11:22look at that turn and peel turn and peel that's a master technique
00:11:29wow how on earth is he doing that it's got to be muscle memory sure i mean is this some crazy european
00:11:36technique oh yeah i cannot i cannot do that even after all these years his skills are incredible
00:11:46you can tell how precise his movements are it's all experience i can't believe this is actually
00:11:52happening when i was a kid i was enamored with french cooking i used to watch videos of him to try to copy
00:11:59him and now he's here cooking away it's amazing how in spite of the injury to his finger he managed to
00:12:09become an executive chef my hand i grew up all the way out in the country and we chopped fodder for cattle
00:12:20the first year i did it i wasn't looking and i ended up cutting off part of my finger
00:12:25you would think this would have set me back but it actually did the opposite i don't consider it a
00:12:33disability at all it's never been an inconvenience i mean it took a bit to figure out how to do things
00:12:41my way but whether i had to use a knife or hold a pan i just found a way to adapt
00:12:47what if i cut off my entire hand would i have been able to do this so losing this finger wasn't a curse
00:12:59it was actually a blessing in disguise it taught me how to look at life with optimism and how to live
00:13:06positively when i cook i do so with a joyful heart it makes me happy so i do it
00:13:17the potato risotto is very important i start by cubing the potatoes then i add them to a blue crab
00:13:26bisque sauce and cook them nice and slow on the stovetop to get the risotto texture they should be
00:13:31slightly underdone he's just so calm he's not even breaking a sweat i'm impressed
00:13:38seeing how composed he was actually made me a lot more nervous there's a lot of pressure especially
00:13:49when it comes to time is he making roll avant that's the only donut shaped pastry they have right
00:13:57well there's 25 minutes left hurry it's too late in france escargot is often served with some type of
00:14:09bread so i decided to make some go papa go go hurry up he's gonna be cutting it close
00:14:20he just popped those in yeah but they bake quick the tricky part is going to be getting everything
00:14:25filled and plated in time especially if those are hot is he just waiting wow he's just standing
00:14:34maxed no worries at all what's to do i think he's pleading already chef park
00:14:55five minutes four ten minutes
00:15:11oh he's done
00:15:12way to go great work very nice it makes it look easy
00:15:26the ball avant are out yet i'm getting anxious i hope they're actually rising hurry up damn it ovens oh no
00:15:35four minutes left thank you oh
00:15:46here they come done
00:15:50made it they rose they rose he's got it they're out they're all done
00:15:54i think he's out of time shouldn't they be plated still got a minute and a half
00:16:20it just needed a bit longer one minute i wanted my dish to be warm and inviting
00:16:30let's run
00:16:36don't rush be careful be careful
00:16:37hot hot hot hot 10 seconds oh my god it's too close
00:16:51okay well done
00:16:59you did it
00:17:00that was too close we were on the edge of our seats
00:17:09he'd worked so hard i knew he made something great i hope the judges love his dish
00:17:15shall we yes i'm rooting for him i hope he surpasses me and wins the duel let's go
00:17:22i want him to soar and be the best chef he can be
00:17:33the theme of this duel is socho welk first the judges will taste dish number one
00:17:41i'm betting on flavor well the depth of flavor it's the sea of socho 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
00:18:03you could see it in how he moved
00:18:05the level of expertise he'd honed over so many years
00:18:24hmm
00:18:35those potatoes here there are
00:18:48seaweed
00:18:51so you can cook welk like this i like the texture they're welcome potatoes potatoes they're not
00:18:59completely done there's a slight bend but when you chew it the textures harmonize
00:19:06leaves an impression
00:19:09next the judges will taste dish number two
00:19:17i want all the small components to come together here
00:19:20welk that's been cooked in an herb butter sauce
00:19:25nestled in a voulovant and covered in cream sauce
00:19:27and when the judges take a bite i want the flavors to burst in harmony on the palate
00:19:42i love the idea of making escargot out of welk
00:19:49and to serve it he placed it inside fresh baked voulovant
00:19:54he did an excellent job he really did
00:19:56it tastes familiar
00:20:17two different takes on western cuisine i like it in the first dish the chef used seaweed as a sauce
00:20:36so it's western cuisine but the flavor profile is very unique and the second one is a very classic
00:20:41very familiar french dish yes exactly in baseball terms if i threw a classic fastball
00:20:48chef pak hyunnam had thrown a curveball the voting has ended
00:20:54the results are
00:20:58two to zero
00:21:01two to zero
00:21:04oh wow man two to zero all right then i see it was you chef pak hyunnam
00:21:14so whelks when it comes to french cuisine whelks aren't all that common
00:21:20i was pleasantly surprised by how the two of you were able to interpret the whelk through the lens
00:21:25of french cuisine one dish used potatoes to enhance its texture what i really love about those is that
00:21:31they were slightly underdone so they gave some crunch while the whelk was soft i really enjoyed
00:21:37eating it and over here when i realized you'd used whelk as a substitute for a french snail dish
00:21:44i asked myself how come i've never thought of this it was a delightful well executed idea
00:21:49i love them i was very pleasantly surprised
00:21:54here are the results of the seokjo whelk duel
00:21:57the survivor of the one-on-one black spoon versus white spoon duel is
00:22:07white spoon chef pak hyunnam congratulations
00:22:15i mean he's a culinary master for a reason
00:22:27right yeah i loved both but the originality of the dish and that seaweed sauce gave it a slight edge
00:22:33the texture was great and i loved the way it all harmonized in my mouth so as for the escargot as soon as i took a bite
00:22:41it felt fresh i loved how everything tasted together but unfortunately there was a bit of dirt
00:22:48and i had to spit it out grab a napkin
00:22:52personally i prefer this style of cuisine and as i was chewing i thought it was delicious and very well executed
00:23:05but unfortunately it i understand yeah thank you thank you both
00:23:10great work thank you you did great i had a really wonderful time i feel terrible
00:23:21i really wanted him to win the duel so seeing him lose it really breaks my heart
00:23:27but even though he's leaving i'm still rooting for him i hope he finds success
00:23:31i really do yes
00:23:33i did my best
00:23:35and of course i'm so grateful for the experience
00:23:38but
00:23:44there's still this pit in my stomach
00:23:47as a parent your first thought is
00:23:49will my kid be disappointed in me
00:23:51and even if he isn't i still worry about that
00:23:54i just
00:23:55i feel
00:23:56how do i put this
00:23:57i feel guilty
00:23:59i really do
00:24:01yeah
00:24:02as a dad
00:24:03i want to be someone my son can be proud of
00:24:07you know
00:24:08if i ever had the chance
00:24:11i'd like to run a small cafe for kids who have developmental disabilities
00:24:17something small but very beautiful
00:24:19that serves breakfast
00:24:21and i hope that dream becomes a reality soon
00:24:24so jayjin and i can cook together
00:24:25what if green onions
00:24:34were the only vegetable in the world
00:24:36in this dish
00:24:43they're the star
00:24:44you can't make it without them
00:24:48hey
00:24:51it's like he's a celebrity
00:24:54right
00:24:55i'm such a huge fan of his
00:24:57i even have his book
00:24:59is he braising
00:25:00he has to be
00:25:01he has to
00:25:01is it a braised dish or not
00:25:03the people want to know
00:25:04i'm always interested to see what he comes up with
00:25:07he keeps you on your toes
00:25:09yeah
00:25:10looking forward to it
00:25:11chef jay kang roc is the most suited person for culinary class wars
00:25:14he even did the preliminaries so
00:25:15i feel like i have this newfound resolve determination
00:25:20you know uh
00:25:22perseverance
00:25:23like i have a bit of a buff as a returning chef
00:25:25i want to survive
00:25:27i know that if i lose here
00:25:30i'm out
00:25:31this time around
00:25:37i've got green onion
00:25:38i'm gonna take a single stalk
00:25:41and divide it up
00:25:43everything i can do with green onion
00:25:58i'm gonna do
00:25:59i took it to the extreme
00:26:06what if this was all i had
00:26:08do they look too relaxed to you
00:26:10who
00:26:11the black spoons
00:26:12all of them
00:26:13especially that one there
00:26:15we should watch out for him
00:26:17yeah
00:26:18he's very calm and collected
00:26:20what was his nickname again
00:26:24iron arms
00:26:25right iron arms
00:26:26he's a soba guy
00:26:28yeah soba noodles
00:26:36man hand cut soba noodles
00:26:37it's the mark of a talented cook
00:26:41iron arms
00:26:42you've survived
00:26:43thank you
00:26:44i'm not sure how he's gonna fare against chef che
00:26:51but if he advances he'll go far
00:26:53i wanted to duel chef che because i'm such a big fan of his
00:26:56i also like that both of us specialize in japanese cuisine
00:27:01so since our techniques are similar i figured the subtleties of our dishes would stand out more
00:27:06look at that
00:27:11he carries himself like a pro
00:27:13who is he
00:27:13and how did he become such a refined chef
00:27:15it's really something
00:27:16it's really incredible
00:27:17he's young but clearly experienced
00:27:26i don't think anyone knows who he is
00:27:29right
00:27:29ho young didn't
00:27:31he didn't
00:27:32and chef kim gun didn't
00:27:33chef kim doesn't know either
00:27:34i think he might be one of those
00:27:37hidden gems
00:27:38maybe something's wrong with me but
00:27:42i actually wasn't nervous at all
00:27:45i felt confident so i had no reason to worry
00:27:48i'm good with green onions
00:27:51i know how to bring out their natural flavor
00:27:53and concentrate their sweetness
00:27:55he's just grilling it
00:28:03on the charcoal
00:28:04green onions are great on their own
00:28:07all you really need to do is grill them to make them perfect
00:28:11when the sharp spicy flavor starts to condense
00:28:16they become sweet
00:28:17but it's hard to get right
00:28:20you need to be very careful
00:28:22it's an easy enough process
00:28:25so it's really all about timing
00:28:27it can't be too soft
00:28:29the stems should be still somewhat firm
00:28:31and it can't be too sweet
00:28:33you should still be able to taste that bitey flavor
00:28:37it's those details that can really make or break you here
00:28:41just based on what i've seen so far
00:28:46iron arms dish seems much simpler than chef che's
00:28:48it's a really stark contrast
00:28:50yeah
00:28:51he's just kind of bouncing around the kitchen isn't he
00:28:53he's got a lot of cookware too
00:28:55no kidding
00:28:55he looks laser focused
00:28:57when it comes to these challenges
00:29:00i tend to be diligent
00:29:01there's lots of ideas i want to express
00:29:04so i need a lot of different tools
00:29:06i stir fry some green onion
00:29:12and use those to make a broth
00:29:16while elsewhere i'll boil some more
00:29:26and create a second broth
00:29:30it's almost similar to a steak
00:29:35you can extract the juice of the onions
00:29:38by pressing down on them
00:29:39personally i like green onion broth
00:29:42so i made two of them
00:29:43two large batches
00:29:45with lots of green onions
00:29:46then i slowly add them both to an egg mixture
00:29:56i'm making steamed eggs with green onion broth
00:30:10in japan it's usually called chawan mushi
00:30:13what i like about steamed egg
00:30:15is that it's light enough to really showcase the different green onion flavors
00:30:19and then as a side dish
00:30:22since i'm imagining a world where
00:30:24the only available produce is green onion
00:30:26i'll grill some
00:30:38and then i'll braise them
00:30:43and finally to top it all off
00:30:51there's some deep fried green onion stalks
00:30:54in this dish
00:30:57the green onions dominate
00:30:59yeah
00:31:00whatever chef che is doing
00:31:03it looks incredibly complicated
00:31:05yeah
00:31:05it's interesting to see chef che like this
00:31:09he usually keeps it simple
00:31:11and meanwhile there's iron arms just grilling away
00:31:17ironically it takes a lot of effort
00:31:26and it can be challenging
00:31:26to get them to the right level of done this
00:31:28the skin's charred
00:31:46since it's cooked on the charcoal
00:31:48so you'll want to remove the outer layer
00:31:50and that second layer
00:31:52the one that's not charred
00:31:53should be just right
00:31:55i love grilled green onions
00:32:08they're delicious
00:32:09it's difficult to present a simple dish
00:32:12but he seems to be pulling it off
00:32:14it takes a lot of confidence too
00:32:16exactly that's key
00:32:17it's really challenging
00:32:18especially in this setting
00:32:19and when your opponent's busy
00:32:21i think by the end of this
00:32:40i'm pretty sure i'll have cooked green onion
00:32:42in every possible way you can
00:32:45i'm taking it to its limit
00:32:47it's kind of like a big green onion showcase
00:32:50there's the sharp raw flavor
00:32:52the sweet cooked flavor
00:32:53and a special blend that happens
00:32:56when they're a bit charred
00:32:57i'm exposing them
00:32:59you know
00:32:59i'm revealing all their secrets
00:33:02i wanted the natural flavor
00:33:07of the green onions to shine through
00:33:08to complement the green onions
00:33:12i serve them with a warm sauce
00:33:14made with white japanese miso
00:33:16and then for garnish
00:33:18just to enhance the overall flavor
00:33:24some finely chopped jerky
00:33:27wasabi and raw green onion
00:33:29i didn't mess up at all
00:33:32and i didn't get stuck
00:33:34so i thought optimistic
00:33:36jindo green onion chefs
00:33:38enter the judging room
00:33:41walking back in felt nostalgic
00:33:52i like the new decor
00:33:54yeah
00:33:55it had a wooden style
00:33:57weirdly enough
00:34:00i was more nervous this time around
00:34:02once you enter that room
00:34:05there's just this
00:34:06heavy suffocating atmosphere
00:34:08and you can't speak but
00:34:11i kind of felt like breaking the rules
00:34:16going up to whisper hello
00:34:17but
00:34:18first
00:34:20the judges will taste
00:34:22dish number one
00:34:24the way the dish was designed
00:34:44and layered was very deliberate
00:34:46there's a lot going on
00:34:48and i want that to come across
00:34:50now they only get a few bites
00:34:51but just taking one big scoop
00:34:54and serving that
00:34:55wouldn't really do it justice
00:34:57even though it's one dish
00:34:59there's a lot of different ways
00:35:03you can taste it
00:35:04when he took out three spoons
00:35:09i've realized just how detailed he'd been
00:35:12all right here we go
00:35:15for the first spoon
00:35:18i loaded a little bit of everything
00:35:20into one bite
00:35:34it's a steamed egg
00:35:56but you eat it like you would eat a soup
00:35:59so for the second bite
00:36:00i wanted them to focus on the steamed egg itself
00:36:03and by doing that
00:36:05they'd mostly focus on the broths
00:36:07and the egg
00:36:08and finally
00:36:19i stirred the last of it
00:36:23and scooped it up
00:36:24with sea urchin roe
00:36:29the longer you cook it
00:36:30the sweeter the resulting flavor
00:36:32it's very similar to green onion
00:36:35so that's how i finished it off
00:36:38it's steamed egg but
00:36:46it's also very sweet
00:36:48whoa
00:36:48what did they do with these flavors
00:36:53what's weird is that it tastes like
00:36:57every single green onion dish
00:36:59next
00:37:01the judges will taste
00:37:02dish number two
00:37:03hmm
00:37:17hmm
00:37:21Could I have a bit more, please?
00:37:51This is also Japanese cuisine, but they're very different.
00:38:00It's crazy how different these pairings have been.
00:38:03I agree.
00:38:04And with green onions specifically, these two are so opposite of one another.
00:38:09One chef sought to perfect the flavor, while the other chef really explored the diversity of that flavor.
00:38:18The results of the vote are...
00:38:21Two to zero.
00:38:22Oh.
00:38:24Two to zero.
00:38:26Oh.
00:38:27Oh.
00:38:29Check out, check out, check out.
00:38:31If Iron Arms wins, honestly, that'd be amazing.
00:38:34Oh.
00:38:36You know what I love?
00:38:37The sea urchin roe, which can easily dominate, ended up taking a back seat today.
00:38:42Green onion and sea urchin roe are very distinct.
00:38:45But when you heat both ingredients, a similar reaction occurs where they both become sweeter.
00:38:50And complement each other, so I use both.
00:38:54And I agree with Judge Peck.
00:38:55I like that it elevated the green onion.
00:38:57And that it didn't awkwardly stick out, you know?
00:39:02This dish is yours?
00:39:04Yes.
00:39:04You're very brave.
00:39:07This green onion dish, Chef Iron Arms, it's the kind of thing you only serve if you're confident you can perfect it.
00:39:16And you took this, and you did everything you could to really bring the flavor to its peak.
00:39:21I was really surprised.
00:39:24Now then, here are the results of the Jindal Green Onion Duel.
00:39:30The survivor of the one-on-one Black Spoon vs. White Spoon Duel is...
00:39:36White Spoon Chef Che Kung Rok.
00:39:40Congratulations.
00:39:43White Spoon Chef Che Kung Rok.
00:39:45It was just too high of a wall to breach.
00:39:54It's too high.
00:39:55Yeah.
00:39:56The fact that you chose to make Chawan Mushi, and that you managed to pack so much in there.
00:40:01I mean, you steamed them, grilled them, fried them, everything.
00:40:05It was an egg dish.
00:40:06That's what we ate.
00:40:07But it was just a vessel for the star ingredient.
00:40:09Every single element that he added only further maximized the flavor of the green onions.
00:40:16It was very strategic.
00:40:18And the flavor was different in each bite.
00:40:24Oh, it's green onion.
00:40:26Wait, so is this...
00:40:27Whoa, this too?
00:40:28He's toying with us, subverting expectations and playing with our taste buds.
00:40:32It's delightful, like I've been set up in the best way possible.
00:40:35Even now, I get excited just thinking about it.
00:40:40When I saw what Chef Che had prepared, I realized that he really wanted to showcase how diverse flavor could be.
00:40:47And I think I'd been a bit too narrow-minded.
00:40:51But it was exhilarating.
00:40:53I'm very happy.
00:40:55Reality television is very dog-eat-dog.
00:40:58You can't let your guard down.
00:41:00Especially if you win a challenge.
00:41:01But I can let myself relax for a brief moment.
00:41:14I was kind of a nervous wreck.
00:41:17Even so, I knew I had to do my best.
00:41:21So I decided to make something only I could.
00:41:23In the first round, I wanted to show the judges all the things I do best.
00:41:34Chef Brewmaster Yun, you've survived.
00:41:37Congratulations.
00:41:38Really?
00:41:41And now that I survived that round, I'm all the more determined to survive to the end.
00:41:47So I'm going to win this duel.
00:41:49She moves so elegantly in the kitchen.
00:41:55It's almost like watching a crane.
00:42:00I feel more at ease in the kitchen.
00:42:03Watching everyone from the balcony was actually quite stressful.
00:42:07Chefie looks so relaxed.
00:42:08Yeah.
00:42:09She's got this masterful aura.
00:42:10Absolutely.
00:42:12She's an executive chef, right?
00:42:14For the hotel?
00:42:15And she specializes in Korean cuisine?
00:42:17Yeah, that's right.
00:42:17Those roles almost never go to Korean specialists.
00:42:21Exactly.
00:42:21She has some serious skills.
00:42:23I guarantee it.
00:42:26I am the first woman to become an executive chef at a hotel.
00:42:35I'm passionate about traditional Korean cuisine.
00:42:38And so, in order to share that passion, I signed up for this.
00:42:42In that sense, I'm a very single-minded person.
00:42:45She's a master.
00:42:46So, yes, I'm very nervous.
00:42:48I feel like our dishes are going to be very different.
00:42:51The ingredient for your duel is...
00:42:54Gongju chestnut.
00:43:01I wonder what those two are going to end up making.
00:43:04Chestnuts are tough.
00:43:05The tricky thing about chestnuts is that they're primarily used as a secondary ingredient.
00:43:13You should know the chestnuts present even with your eyes closed.
00:43:17So, I'm going to make chestnut porridge.
00:43:20The base of the dish will be a white porridge.
00:43:23So, I'm going to be using glutinous rice to make that.
00:43:25During the Garayot dynasty, porridge, specifically white porridge, was often eaten as an appetizer.
00:43:35So, I thought that adding the chestnuts and combining those warm flavors would be nice and comforting.
00:43:41After the chestnuts have been thoroughly steamed, I grind them in a process.
00:43:54Add them to the white porridge and mix.
00:43:58Chestnuts and porridge, harmonizing together.
00:44:01It looks like she went with a proper hotel-style chestnut porridge.
00:44:16I thought her ingredient was chestnuts.
00:44:20So, why is she kneading?
00:44:23I'm going to be making a dish that I'm pretty sure hasn't been made like this.
00:44:28I'm making chestnut fresh rice cake soup with chestnut rice cake sticks.
00:44:33All these Italian chefs are out there making fresh pasta, and I'm making fresh rice cake soup.
00:44:39In Chongqing Pravice, there's a method for making fresh rice cake sticks,
00:44:43which is to knead glutinous rice flour with hot water.
00:44:47Rice cakes are kind of a perfect vessel for food.
00:44:51I use a mortar and pestle to mash the chestnuts.
00:44:58Once it becomes a paste, I stuff it in the dough and roll it up.
00:45:10I decided to shape the dough into small bite-sized pieces, almost coin-sized.
00:45:17And in addition, just so they can really taste the chestnuts,
00:45:21I'm going to mince some well-cooked shank and make some meatballs,
00:45:24and those have a 2-to-1 ratio of chestnuts to meat.
00:45:27That way, you can actually taste the chestnut in the meatballs.
00:45:30Meatballs are often made with some kind of tofu,
00:45:33so the chestnuts are a good substitute.
00:45:35It's just layering chestnuts.
00:45:38Chestnuts on chestnuts on chestnuts.
00:45:42As a chef, I specialize in traditional cuisine.
00:45:46I don't really like utilizing complex techniques.
00:45:49I prefer to focus on creating deep flavor profiles.
00:45:53And for this type of porridge, I wanted a sophisticated flavor.
00:45:58Oh!
00:46:07Oh!
00:46:08She's done.
00:46:08Oh!
00:46:10Whoa!
00:46:11Already?
00:46:12Wow!
00:46:12It took less than an hour.
00:46:14Amazing.
00:46:15Great job!
00:46:16Woo!
00:46:19As expected, she's on another level.
00:46:22as a chef i tend to be a little obsessive and i was so fixated on not losing the chestnuts that
00:46:30i decided not to add anything else i did test a few different ingredients like green onions
00:46:37and radish but neither of those worked well the chestnut was overpowered
00:46:41chestnuts rice and korean beef shank that's it i hope it resonates with the judges
00:47:02i want to show them something unique something only i can do
00:47:05first the judges will taste dish number one this porridge maximizes the nutty chestnut flavor
00:47:16so that you can taste it in every single bite
00:47:36porridge
00:47:38chestnut porridge it's very subtle yes
00:47:44it's a very simple dish but very warm and comforting right
00:47:52next the judges will taste dish number two
00:48:05yes my hands are trembling it's a stressful situation so i use both hands
00:48:36meat rice cake
00:48:39why is it soft
00:48:42i think that's the intention oh is this fresh rice cake
00:48:47i see that's why it's so soft it's fresh
00:48:52ice cake soup with chestnuts
00:48:56the meat and chestnuts work well together oh yeah it's good
00:48:59the voting has concluded the results of the vote are two to zero
00:49:09fresh rice cake soup prepared chung chung province style are you from there no i'm from seoul
00:49:18have you made this before no it's my first time i'm surprised chestnuts are very very mild
00:49:23you're not careful the meat flavor can overpower them so you took a big risk
00:49:27yes i know and you knew the risk yes yes you're fearless when i first tasted chef yi's porridge i
00:49:33thought ah this is as traditional as it gets just chestnuts no add-ins no extras just pure
00:49:38chestnut flavor
00:49:39yes
00:49:40buy the book straightforward and honest and when i was eating it i was struck by the experience and
00:49:46knowledge it took to make that now then here are the results of the gongju chestnut duel
00:49:53the survivor of the one-on-one duel is
00:49:55black spoon chef brewmaster yun nice job congratulations thank you thank you thank you
00:50:09great work thank you black spoon chef brewmaster yun she did it all right chef e lost that's unexpected
00:50:22i will continue to do as i've always done to cook with passion and to share my love of
00:50:30traditional korean food with others ma'am brewmaster yun she's good she's no joke wow when i tasted the
00:50:37first dish i thought we had our winner it was a warm and simple dish distinctly korean and incredibly
00:50:44delicious but that second dish it really surprised me i was wondering how the chef was able to create this
00:50:51amazing broth that combined the subtle savory chestnut taste with the chewy rice cakes it genuinely
00:50:59surprised me it did how did she come up with the idea to do this with chestnuts oh you know i just
00:51:05gave it my all both judges understood what i was going for and as a chef i really appreciate that
00:51:11did it go well mine's way too complicated mine's too simple i let my guard down you did
00:51:24i had to take off a garnish hey i love you
00:51:29right now why now
00:51:31when i was in middle school chef kim hyun was my cooking teacher she was the one who made me fall
00:51:40in love with cooking and she's continued to be my mentor over the past 10 years
00:51:47i'm so grateful to have someone like her in my life chef hyun she's just this incredibly strong person
00:51:55and she's an amazing chef too just look at the food she serves at soul dining she's terrific
00:52:03i'm the chef and owner of michelin one-star restaurant soul dining and bib gourmand restaurant
00:52:08egg and flour i was surprised to see her here i'm really rooting for her i wish she'd talk about
00:52:16her dish more if she gets this she's gonna want to duel you it's good to lose to your protege
00:52:23okay okay you've survived
00:52:30well done i was so happy for her i kept thinking this is great i'm so excited
00:52:36and then she's right in front of me as my opponent what do they get shank shank yeah
00:52:44and it's not the easiest ingredient to work with and it's pork shank right so this cut unlike other
00:52:52cuts has very little fat or marbling in it the cut isn't popular even for boiled pork so then the
00:52:59question is what can i do as a chef to really tenderize the pork shank i had to do something
00:53:05eventually i decided to use a pressure cooker they tenderize in a pressure cooker so i use that
00:53:10there we go looks like they're both using pressure cookers watch her she's really really good who it's
00:53:20little tiger young tiger what's she doing little tiger she was she went over there
00:53:26ice i decided to use the pork shank and make some changchorim
00:53:43once i prep the shank it tenderizes in the pressure cooker
00:53:46i don't want the changchorim to be too salty
00:53:57all right she was gonna vacuum seal it with the sauce so it was absorbed
00:54:03i guess she got the ice to rest it on looks like it
00:54:06then i'll cool it down before cooking it more it's a cold dish
00:54:16maybe cold boiled pork cold salad it tastes good slice then i could serve it as is but that'd be too
00:54:25boring so i take shrimp asparagus and angelica tree shoots which are a spring green
00:54:36to make chapche chosan chapche then pine mushroom
00:54:40shishito peppers and green garlic prepared raw sliced thin and added to the chapche
00:54:47and that gives it a nice spring-like freshness of course jank is still the star ingredient here
00:54:54but these spring greens should be the perfect complement
00:54:58i considered a cold dish i did but i figured the best way to improve the texture was to create a warm
00:55:08dish so that's the direction i went in looks like braised shank with some kind of soy-based sauce
00:55:14ultimately i decided to braise it first step is to let the shank tenderize in a pressure cooker
00:55:20once the cuts are ready i'll fish them out and infuse them with a little bit of smoked thyme
00:55:27that's the key to getting the flavor i want
00:55:31once it's cooked thoroughly i cut it into small jangjurin like pieces to be mixed and eaten with rice
00:55:42the texture's nice and chewy so i thought it'd be nice to add more of that texture
00:55:47so i made some potato on shimi
00:55:52and soaked sea cucumber
00:55:56utilizing korean cooking methods to deliver a sucker punch of intuitive flavor
00:56:03i'm showing off what i do best that's my braised dish
00:56:06the theme of the duel is sungchong black pig pork shank first the judges will taste dish number one
00:56:19i know she did great she's my student
00:56:32it's very tender it's slightly chewy i think it was cooked at a lower temp
00:56:59and served with vegetables it's very fragrant
00:57:09lingers too yes it's still nicely present
00:57:16next the judges will taste dish number two
00:57:19this challenge is all about texture i wanted the judges to be able to feel how tender the shank was
00:57:27so to serve i mixed the meat with rice a bit of sauce
00:57:32and topped it off with some seaweed and the pickled rhubarb and apples i'd prepared
00:57:36the taste is familiar but it should feel a little special
00:57:55very nice
00:57:56wow the first dish tastes almost medicinal the second's like a side dish
00:58:05i like the rice it's a very delicious side dish
00:58:11the voting has concluded the results of the vote are
00:58:15one-to-one
00:58:29dueling chefs please step out for a moment
00:58:35oh boy
00:58:39the flavor of the first dish was great it was something special and what i really liked
00:58:45is that it seemed new
00:58:48you think it's kind of polarizing absolutely right and that's fair
00:58:51i had noticed this slightly bitter taste that develops as you chew
00:58:55so you picked two
00:58:58this is just a delicious meal and after the first dish this one felt more familiar
00:59:02i get it but i think this dish attempted to do something difficult
00:59:06and i really respect that but i just think there's a clear difference here
00:59:11not in terms of quality it just went in opposite directions
00:59:14it was tough to compare the two of them i really liked the first dish i loved the spring green aroma
00:59:21i thought it worked well with the shank and i thought the second dish was just purely delicious
00:59:27i just think it's incredible how the two of them really thought outside the box here
00:59:35oh
00:59:37well it was a great effort for both of you
00:59:40we've decided that the sun chong black pig pork duel survivor is
00:59:57white spoon chef kim
01:00:05wow i think if i were to eat these again
01:00:09i thought if i had to choose one am i choosing based on taste or how healthy it is i'd choose
01:00:15taste so if i'm picking based on that i'd probably choose this one instead if you were to eat one of
01:00:20these again you'd pick this yeah i think so it was a really great attempt i'm sure you seasoned
01:00:25them how you like them but the vegetables were a bit too strong but there was nothing about your
01:00:30dish that was inferior as a fan of spring greens i'm really happy to see young chefs like yourself
01:00:36who also loved them they were so kind they said everything i was hoping to hear so i have no regrets
01:00:47she's a different breed that one that's why i'll always be rooting for her
01:00:52next to venerable singe's
01:00:58it's unfortunate but it is what it is
01:01:05man that looks really mushy i know you think it's salty so this is like it's called marriage
01:01:10he said he was gonna make so it's like an anchovy yeah the anchovy sauce from cheju right it's very
01:01:17like strong sauce it's like really like spicy smelly not easy funky yeah but i think sam's gonna
01:01:23do well with it he uses anchovies a lot so i'm sure he'll create something delicious i'm chef sam kim
01:01:31italian cuisine specialist i had watched trendsetter during the preliminary round
01:01:35it's basically a variation of lasagna i get the feeling he's my polar opposite in terms of approach
01:01:45he's intimidating when you consider his strengths i think my biggest strength is
01:01:50my creativity i wanted to show the judges something new
01:01:55i'm making potato top they're gonna be crispy
01:01:59extra crispy all right if you're eating with your eyes closed what better surprise than a crispy potato
01:02:10john i'm frying two each the first john will be extra crispy for texture and the second is a little
01:02:18softer with a fuller potato taste i lay down one on the other combine them like tortillas
01:02:24and on the top layer i spread the bagna calda i made with salted anchovies to finish it off
01:02:32i add some grilled shrimp dressed with a bit of anchovy texture that's my main focus
01:02:39do you know what chef kim's making
01:02:44i think it's pasta that's what's in the bag i see now i'm making a pasta dish i'm using paketti
01:02:51it has a more hollow shape to it which helps the flavor spread once the pasta's been cooked
01:02:59i take a smaller thinner squid called a pencil squid and some cuttlefish and combine them to make a fish
01:03:05broth then i add the pasta and slowly toss it together i wanted to find a flavor that would almost
01:03:14allow the salty anchovy taste to linger so i added some to breadcrumbs
01:03:18and to the young summer radish greens
01:03:25i added anchovy to every part of the dish
01:03:29i don't think i've ever spent so much time thinking about a dish than i did for this challenge
01:03:35but out of all the pasta dishes made in the world today i would hope that the pasta dish i've made here
01:03:41is the most delicious one first the judges will taste dish number one
01:03:50please make sure they eat every piece even if it takes a few bites
01:03:56the whole thing the chef asked us to ensure that you eat the whole thing even if not in one bite okay
01:04:03well how many bites is it um i think it's about a bite and a half okay it just has a bit of height
01:04:09i see i'll try to do one bite oh wait the top
01:04:16it's in front of you it's taller than you think done
01:04:20that's it i'll hold it down a bit take that bite first
01:04:30how am i there's still a bit how do i eat this
01:04:40yeah the rest of it is just a bit too long
01:04:43oh here can i push it
01:04:57when they take the first bite
01:05:02they'll think about the crunch and then suddenly that potato scent will come through
01:05:08after that mr peck will say whoa potato john oh it's potato john
01:05:20my uvula is bleeding wow that's really crispy
01:05:28i'm not sure i taste salted anchovy or it's not very strong but salted anchovy
01:05:35it's there but
01:05:40the roof of my mouth's sore i wasn't kidding i think i scratched my uvula
01:05:46i'm here next the judges will taste dish number two
01:05:53i chose to prepare the pasta al dente you need to chew it for a bit in order to get that savory flavor
01:05:59the pasta dough has a very unique texture
01:06:12the salted anchovy kind of hits you it becomes subtle but it's slowly becoming more savory
01:06:20it's very very savory
01:06:21the voting has concluded the results are two to zero
01:06:31the survivor of the cheju salted anchovy duel is
01:06:40white spoon chef sam kim
01:06:42congratulations thank you thank you
01:06:48chef sam kim you're very famous but i've never actually tried your pasta before
01:06:55your pasta is very appealing i like the way it tastes thank you you know when you're chewing something
01:07:01and you don't know what it is but it tastes really good that's how i felt as i chewed i thought wow this
01:07:06goes really well together great job uh well i'm the trendsetter and i plan on carrying on with
01:07:19setting new trends and being successful so please keep supporting me please
01:07:23your ingredient is jungpyong pork skin
01:07:32my name is jenny walden in sweden most people know me because i cook on tv and i also won swedish
01:07:39master chef this is my dish that i call pork skin salad from my garden for my dish i made pork skin
01:07:47cumin ribs i take the pork skin finely chop it up attach it to a bone
01:07:55let it chill then fry it up the smoky sweet and salty flavors with the crispy pork skin perfection
01:08:02the survivor is black spoon chef witch with a wok
01:08:06no one does chinese cuisine like this your ingredient is danyang garlic
01:08:11i'm kim gun and my restaurant's name is goyori ken this is mackerel garlic fried rice arancini with garlic
01:08:21puree this is black and white garlic ramen i sliced the squid so it appeared noodle like
01:08:29the key ingredient is roasted garlic it may not look garlicky at first but the flavor is all there
01:08:35the survivor is black spoon chef knife omakase i enjoy how subtle and sweet the garlic is your ingredient
01:08:43is wando gopchang seaweed
01:08:49i'm sim sung choo a chef currently based in new york with 25 years of experience
01:08:54both of my restaurants kochi and mari have each received one michelin star
01:08:59my wando gopchang seaweed seafood porridge captures seaweed's essence
01:09:03fried chicken i will make the kimchi
01:09:08kim will be stuffed with chicken mousse very crispy
01:09:13the survivor is black spoon chef annyeong bonjour
01:09:16you did a really great job in bringing out the texture here
01:09:20your ingredient is gun sung tongue soul
01:09:28i'm chun sanghyong former blue house executive chef for the sitting president
01:09:32i first served president kim daejeong and went on to serve four more presidents
01:09:37i've made semi-dried tongue soul braised in soy sauce tongue soul tofu seong nuremi
01:09:43a warm dish whose recipe was featured in ancient cookbooks
01:09:47the survivor is white spoon chef chun sanghyon well done
01:09:50your ingredient is chung soo korean beef chuck flap tail
01:10:02i've been cooking for a little over 30 years now i'm chef chee yugang and i run kozacha and chong dandong
01:10:08the survivor is white spoon chef chee yugang thank you
01:10:21season two of culinary class wars has cast the best white spoon chefs this season
01:10:25and i'm here and ready to show you why i deserve the honor of being among them
01:10:40this is different wow oh this is huge
01:10:58looks like they've completely covered this up yeah huh that's a curtain what's next
01:11:04i think they put these three together let's see looks like three burners each
01:11:13this feels weirdly familiar this setup i realized it was the final dueling ground from season one
01:11:20i thought about that room for a whole year standing there and being defeated will this experience be
01:11:28just as dramatic or will it be different this time around to the nine black spoon chefs and the
01:11:34eleven white spoon chefs who survived the one-on-one black spoon versus white spoon duel for this next
01:11:40round we are pleased to announce the return of a few additional survivors
01:11:48who is it man one of us please please be a black spoon please there's nine of them over there
01:11:53so they get one seems that way the number of returning survivors
01:11:59is two two seriously why are there two let's see
01:12:11i think we should pick the chefs just missed it for our super pass picks
01:12:15i have a few ideas her dish was so incredibly good it really was that's like to taste her cooking again
01:12:30our first additional survivor may now enter from where let's see come on guys where maybe they'll
01:12:35descend order on an elevator like the stations oh no way come on now geez
01:12:50the first additional survivor is hey white spoon chef jung ho young oh chef jung ho young that'd be good
01:12:57jung ho young did monkfish yes the monkfish liver good it was just so delicious and it was close the
01:13:03results are one to one the new results are one to one we had to vote three different times that's
01:13:10how tough it was i think he deserves it i mean they did tie twice so
01:13:16well are you serious how did you hide there man oh that's funny if i had to guess why the judges
01:13:26saved me it's because they wanted to taste my food again there's so many now next one's a black spoon
01:13:33i'm sure of it our second additional survivor so this side may now enter come on out who's it
01:13:40gonna be over there oh i think that way not there over there wait she's back what where is she wow
01:14:00the second additional survivor is white spoon chef venerable sunjay
01:14:04way to go congratulations nice job thank you we're glad you're back me too thank you thanks so
01:14:12much venerable sunjay's pine nut noodle dish had so much depth of flavor after tasting the noodles i
01:14:21thought this is it can't get better than this i think for me that was the toughest call i had to
01:14:25make this round had both chefs been up against another opponent they'd probably still be here
01:14:30i'm so grateful to have received another opportunity i'm very happy to be back with
01:14:36everyone honestly just i'm happy she's back you're happy yes i'm relieved the judges gave their super
01:14:42passes to the two chefs who had the closest defeats in the duel regardless of class
01:14:48now then the time has come for the next battle of the culinary class wars to be unveiled
01:15:03we will now reveal we need to win the mission for both teams i'm ready to go let's do this your mission
01:15:12the mission is whoa what's that hold on what's that whoa whoa
01:15:42so
01:15:44so
01:15:48so
01:15:54so
01:15:56so
01:15:58so
01:16:02so
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