- 7 hours ago
Culinary Class Wars - Season 2 Episode 6 -
Episode 6
Episode 6
Category
😹
FunTranscript
00:00:00Culinary Class Wars is
00:00:02Black Spoon vs. White
00:00:05The battle will be
00:00:06All or Nothing
00:00:08What? Really?
00:00:10What? Seriously?
00:00:12What's that?
00:00:13They said it's All or Nothing?
00:00:14This round will be
00:00:15A winner takes all match
00:00:17Every member of the winning class
00:00:20will survive
00:00:21And every member
00:00:25of the losing class will be eliminated
00:00:28The losing class will be eliminated
00:00:31Oh man
00:00:32Will be eliminated
00:00:33Wait, everyone?
00:00:42So
00:00:43Either we all lose or we all win
00:00:45Right?
00:00:47That's crazy, yeah?
00:00:48A team will either advance or be eliminated
00:00:50No way
00:00:51Would they really do that?
00:00:53I mean
00:00:53Whoa
00:00:55That's so intense
00:00:56We can't lose
00:00:57A ton of people will be gone
00:01:01Just like that?
00:01:03I mean, that's harsh
00:01:04When I heard that, I was like
00:01:05Everyone at once
00:01:07All of us, yeah
00:01:08It's more like
00:01:11Annihilation, right?
00:01:13The whole group will be done
00:01:15Yeah
00:01:15If we lose
00:01:17We're all going home
00:01:18I love the idea
00:01:20As long as we survive
00:01:21Then it'll just be a war of the
00:01:23Black Spoons
00:01:24Black Spoons vs. White
00:01:28All or nothing
00:01:29In this next round
00:01:32There will be a total of three cooking matches
00:01:35Three matches?
00:01:35Seriously?
00:01:36Wow, three matches
00:01:37Really?
00:01:38Each cooking match is worth 100 points
00:01:42The scores of each match
00:01:47Will be added together
00:01:48And the team with the highest total score
00:01:50Wins the round
00:01:51So we have to cook three times?
00:01:53This is how the match participants will be grouped
00:01:56Seven members from each team
00:01:58Will participate in the first match
00:02:00What?
00:02:02Seven people?
00:02:04Ah, not everyone cooks in the first match
00:02:06We pick seven of us to go first
00:02:08Five members from each team
00:02:10Will participate in the second match
00:02:13We need to choose groups carefully
00:02:14For sure
00:02:15Be strategic
00:02:16The three strongest chefs from each team
00:02:19Will participate in the third match
00:02:21Battle of the All-Stars
00:02:22Every chef remaining in each class
00:02:26Must participate at least once
00:02:28Throughout the course of the three matches
00:02:30Chefs may participate in more than one match
00:02:33Interesting
00:02:36Different from last season
00:02:37I can't tell if having more chefs
00:02:39Gives us an advantage or not
00:02:40If we had a stamina meter
00:02:43The combined stamina of 12
00:02:45Is greater than the stamina of 9
00:02:47But on the other hand
00:02:48The other team
00:02:49Might be more productive
00:02:51Because if more people are cooking
00:02:53In more than one match
00:02:54The faster they'll get the hang of it
00:02:55Having more people is gonna make it harder
00:02:57Yeah, I think you're right
00:02:59In the end
00:03:00It's all about skill
00:03:01So whether it's 12 versus 9
00:03:02Or 100 versus 9
00:03:04It doesn't make a difference
00:03:05Now
00:03:06We will announce
00:03:07The mission for both teams
00:03:09Class war team battle
00:03:11All or nothing
00:03:15Your mission
00:03:19What is that?
00:03:22What?
00:03:23Hold on
00:03:24What's that?
00:03:25Oh!
00:03:27Oh!
00:03:27Oh!
00:03:31Oh!
00:03:35What's that?
00:03:36What?
00:03:37What on earth?
00:03:39It's a ferris wheel
00:03:41Wow
00:03:42Man, this is crazy
00:03:44Look at that
00:03:45They're spinning
00:03:46Class war team battle
00:03:49Your mission
00:03:52The wheels of fate
00:03:56We have to choose our fate
00:03:59By spinning them
00:04:00This is too much
00:04:03Oh my gosh
00:04:06Oh, the ingredients are over there
00:04:08Where are they?
00:04:09Inside
00:04:09I think those are the ingredients
00:04:11Oh, those are vegetables
00:04:12Are we supposed to grab them?
00:04:14What you all see before you
00:04:16Are two spinning ferris wheels
00:04:18That will determine your fate
00:04:20The wheel on the left
00:04:24Is the wheel of land
00:04:25Filled with ingredients
00:04:27Found on land
00:04:28Oh my god
00:04:29It's huge
00:04:31So they have different ingredients?
00:04:33Oh, I see
00:04:33They're not the same
00:04:34The other wheel
00:04:35On the right
00:04:36Is the wheel of sea
00:04:37Filled with ingredients
00:04:39From the sea
00:04:40Sea
00:04:40From the land
00:04:41From the sea
00:04:41Okay
00:04:42So fun
00:04:43This is great
00:04:44The wheels of land and sea
00:04:46Contain six different ingredients
00:04:47One in each compartment
00:04:49From the land
00:04:50Burdock roots
00:04:51Chicken
00:04:52Peas
00:04:53Bone and veal loin
00:04:54Spinach
00:04:55And Korean melon
00:04:56From the sea
00:04:57Rockfish
00:04:58Camte
00:04:58Palak ro
00:04:59Kebul
00:05:00Kebul?
00:05:01Squid
00:05:01And salmon
00:05:03They prepared a lot
00:05:04Yeah, that's an odd mix
00:05:05Looks like we have to pick
00:05:06All six ingredients
00:05:07In the three dishes
00:05:08Yeah, we might have to
00:05:09Each team
00:05:10Will pick one ingredient
00:05:11From land
00:05:12And one from the sea
00:05:13One each
00:05:14And using the two ingredients
00:05:16Each team will collaborate
00:05:18To create one dish
00:05:19Oh wow, that's so hard
00:05:20The key to winning this battle
00:05:21Is how well you synthesize
00:05:23And maximize the potential
00:05:25Of two completely
00:05:26Different ingredients
00:05:28This is insane
00:05:29One from the land
00:05:30One from the sea
00:05:31So
00:05:31Ah, we can only use two ingredients
00:05:32Just the two?
00:05:33That's it
00:05:33Yes
00:05:33In the end
00:05:35The wheels of fate
00:05:35Are about combinations
00:05:37All chefs know
00:05:38There are certain foods
00:05:40That work well together
00:05:41Like formulas
00:05:41But I kept thinking
00:05:43About the ingredients
00:05:44Outside those formulas
00:05:45Like, I thought
00:05:46What if it's salmon
00:05:48And veal ribs?
00:05:49What if they paired
00:05:50Chicken and fish?
00:05:51There's nothing you can do
00:05:52With those two
00:05:53Maybe someone could create
00:05:54Something amazing
00:05:55With that combination
00:05:56I just hope we don't end up
00:05:58With something impossible
00:05:59At this time
00:06:00We will reveal
00:06:01How the Black Spoon
00:06:02Versus White Spoon
00:06:03All or Nothing battle
00:06:05Will be decided
00:06:06There's more
00:06:07What now?
00:06:08Jeez
00:06:08This is how
00:06:09You will be judged
00:06:11What's that?
00:06:12Whoa
00:06:12Whoa
00:06:14Whoa
00:06:14Whoa
00:06:15Whoa
00:06:16Ooh, scary
00:06:18Whoa
00:06:19Whoa
00:06:21Whoa
00:06:22Whoa
00:06:23Whoa
00:06:23Whoa
00:06:24Yeah
00:06:25That's one heck of an entrance
00:06:28Whoa
00:06:28Yeah
00:06:30It's like a masquerade ball
00:06:32A masquerade ball
00:06:33Whoa
00:06:35Super scary
00:06:38Whoa
00:06:39Phantom of the Opera
00:06:40What you see before you
00:06:45Is the hundred member
00:06:46Mystery panel
00:06:46They will judge your dishes
00:06:48At the end of the first match
00:06:50Whoa
00:06:52Whoa
00:06:53Wow, there were people in there
00:06:54Oh, that's scary
00:06:56Whoa
00:06:57Look at them staring down
00:06:58At the core levels of judgment
00:07:00Whoa
00:07:01Whoa
00:07:05It's so overwhelming
00:07:07Look at the size of this thing
00:07:08It's so big
00:07:09So cool
00:07:10Round three
00:07:11Black versus White Spoon
00:07:13All or Nothing
00:07:14For the first match
00:07:16Seven Black Spoons
00:07:18Versus seven White Spoons
00:07:19Team battle
00:07:20The seven team members
00:07:21Must create
00:07:23One hundred servings
00:07:24Of their dish
00:07:25For the hundred member
00:07:26Judging panel
00:07:27You see before you
00:07:28The time limit
00:07:29Will be
00:07:29One hundred fifty minutes
00:07:31That's not much
00:07:32Two and a half hours
00:07:33They shortened the limit
00:07:34Won't eat
00:07:35They make a lot of it
00:07:35Yeah
00:07:36Once the dishes are done
00:07:38The mystery panel
00:07:39Will taste them
00:07:40And then they'll vote
00:07:41For whichever dish
00:07:42They enjoyed more
00:07:43After that
00:07:45The score for the first match
00:07:46Will be revealed
00:07:47We should cook like
00:07:48We're trying to win all three
00:07:49Yeah, let's win them all
00:07:50Let's dominate them
00:07:51All of them
00:07:51No matter what
00:07:52Also in this match
00:07:54Judges Paek Jung Won
00:07:55And Ahn Sung Jae
00:07:56Are returning
00:07:57Where are they?
00:07:59Not here yet
00:07:59Surprise
00:08:00Surprise
00:08:01What?
00:08:02Where?
00:08:04They're not here
00:08:05They're over there
00:08:06Where?
00:08:08There they are
00:08:08Oh, right there
00:08:09Both of them
00:08:11Will take part
00:08:12In the tasting
00:08:13And voting
00:08:14With the rest
00:08:15Of the mystery judges
00:08:17They climbed all the way up
00:08:23A perfect disguise
00:08:26As you saw
00:08:28The challenge this battle presents
00:08:30Is combining ingredients
00:08:32From the land and the sea
00:08:33They should have their own
00:08:35Distinct flavor
00:08:36But they also need
00:08:37To taste good together
00:08:38When mixing ingredients
00:08:39From the sea and the land
00:08:40The slightest mistake
00:08:42Can make you question it
00:08:43And then
00:08:43The dish
00:08:44Might lose its identity a bit
00:08:46They'll have to think carefully
00:08:47The first round
00:08:49Of the seven on seven
00:08:50Black versus white spoon battle
00:08:52The wheels of fate
00:08:53You see before you
00:08:54Will determine
00:08:55Each team's destiny
00:08:57We will now proceed
00:08:58With ingredient selection
00:08:59First
00:09:01Judge Pekchung Won
00:09:03Please choose
00:09:04Either the wheel of land
00:09:06Or the wheel of sea
00:09:07Wait
00:09:08We're not spinning them?
00:09:09They're picking them?
00:09:11They're choosing for us
00:09:12Yeah
00:09:12We should choose
00:09:13From the wheel
00:09:14We like the most, right?
00:09:15I'm going with this one
00:09:16Oh, really?
00:09:16This one?
00:09:17I like these ingredients more
00:09:18Please choose wisely
00:09:19Yes, please choose wisely
00:09:21I will choose from
00:09:22The wheel of sea
00:09:24But which one?
00:09:26Now, Judge Pekchung Won
00:09:27Please grab the wheel of sea
00:09:29And give it a spin
00:09:31Oh, come on
00:09:32What would you like?
00:09:36Salmon
00:09:37Not salmon
00:09:38Cable
00:09:39Not cable
00:09:40Camte, Camte
00:09:40That's everything
00:09:41Then I'll avoid those
00:09:43Okay, here we go
00:09:46Oh, it's spinning
00:09:48There it goes
00:09:49Come on, come on, come on, come on
00:09:51Oh, look
00:09:52It's turning
00:09:53It's so slow
00:09:54You know
00:09:55I really want to choose
00:09:56Camte
00:09:57It goes so well with rice
00:09:59Camte
00:10:00He wants Camte
00:10:01I'll pass on the Camte for now
00:10:05Okay, I like that
00:10:06But it might come back
00:10:07Is that Pollock Row?
00:10:12Pollock Row
00:10:12Not a bad choice
00:10:14Oh, man
00:10:15No
00:10:16I'll pass on it for now
00:10:18He passed on it
00:10:19Oh, I think he's gonna pick the Kae-Bul
00:10:21Is he picking the Kae-Bul?
00:10:23Please don't do that
00:10:25It's Kae-Bul
00:10:25Looks like Kae-Bul
00:10:26Oh, not the Kae-Bul
00:10:28Kae-Bul is the worst one he could pick
00:10:30Kae-Bul?
00:10:31Kae-Bul?
00:10:32Kae-Bul?
00:10:32Oh, no Kae-Bul
00:10:33Please, no Kae-Bul
00:10:34What is Kae-Bul?
00:10:36They say foreigners are fascinated by Kae-Bul
00:10:39He's gonna pick it
00:10:40All right
00:10:43Oh, no
00:10:44You know, on second thought
00:10:46Given that this is the first challenge
00:10:51Let's do
00:10:52He's slowing it down
00:10:54The squid
00:10:56Squid
00:11:00So I chose the squid because
00:11:06There's so many ways to cook it
00:11:08Grill it, dry it, steam it, fry it
00:11:10You can even eat it raw
00:11:11So I thought that it would go well with anything
00:11:14We'll have to make it work with the second ingredient
00:11:17It'll have to go well with the other ingredient
00:11:19Yeah, of course
00:11:20That's the hard part
00:11:21Not burdock
00:11:22No one ever pairs stuff with burdock
00:11:23The chicken should stand alone
00:11:25Squid and veal?
00:11:26Ah, that'd be the worst
00:11:27Just not Korean melon
00:11:29I'm thinking about how the two ingredients will work together
00:11:36Peas
00:11:37Peas would be great
00:11:38Wouldn't peas actually be better?
00:11:39I think so
00:11:40That would be good
00:11:41No peas
00:11:42Keep turning
00:11:43Keep going
00:11:44What?
00:11:46No way
00:11:47Wow, squid and veal would be kind of weird
00:11:49That would make no sense
00:11:50Something to pair well with squid
00:11:52Not that
00:11:53Nope
00:11:53You know what I'm thinking?
00:11:57Oh, I bet he's thinking difficult
00:11:58Be kind
00:11:59I think I got it
00:12:00I'll choose what's in season
00:12:03The Korean melon
00:12:06Squid and Korean melon
00:12:11That's good
00:12:11Squid Korean melon
00:12:14Squid and Korean melon?
00:12:16That'll be tough
00:12:17Squid and Korean melon
00:12:19The second choice was tough
00:12:21You know, Korean melon
00:12:22I didn't see that coming
00:12:24In English, this ingredient is called Korean melon
00:12:27The texture is crunchy, but it tastes sweet
00:12:30It has lots of elements you can use to cook with
00:12:33And I just thought
00:12:34Cooking Korean melon into a dish with squid
00:12:36Which can be found anywhere
00:12:38Might be delicious
00:12:39Now, let's begin
00:12:42The first seven-on-seven team battle
00:12:44Black spoon versus white
00:12:46We will now select team members
00:12:48And plan the menu
00:12:50Okay, let's gather up
00:12:51Sure
00:12:52Okay
00:12:52Everyone has a dish that comes to mind, right?
00:12:55We should use the Korean melon seeds, too
00:12:57Oh, good idea
00:12:58And I think we should incorporate the squid's skin or innards
00:13:02For me, these are the first ingredients I'd reach for in my fridge at home
00:13:06We need to make a dish that can't be found anywhere else
00:13:09What about a western style from melon
00:13:11Pickles?
00:13:12Something like aguachile
00:13:14Make it into a puree and layer it underneath
00:13:17And we can place some seasoned seaweed and squid on top of that
00:13:21Oh, that's a good idea
00:13:21That sounds so good
00:13:22Well, that's smart
00:13:23Seasoning the Korean melon might taste weird, know what I mean?
00:13:25We can make the Korean melon texture mushy
00:13:27Yeah, that's good
00:13:27We wanted to make something you can't find anywhere else
00:13:30So we focused on the Korean melon
00:13:32Let's highlight the fragrance of the Korean melon
00:13:36So, it's squid and Korean melon
00:13:40And we ought to highlight both flavors
00:13:43That's the point, right?
00:13:45But, you know, I think in the judging process
00:13:48Yeah?
00:13:48They liked it when the dish utilized every part of an ingredient
00:13:52For example, if we think the squid ink is going to be super fresh
00:13:56How about incorporating a bit of squid ink into the sauce?
00:14:00Okay, sorry, but in my opinion, I think in the last round
00:14:03The judging was done by two culinary experts who have certain tastes
00:14:06Oh, you're right
00:14:07But, you know, these judges
00:14:08You're right
00:14:09To be honest, I agree with him
00:14:10He has a good point
00:14:11We just need to get the combination and taste right
00:14:13I think that's right
00:14:14Let's try something popular
00:14:15Yeah, cook something they're familiar with
00:14:16More common
00:14:17In order to satisfy the taste buds of a hundred people
00:14:19We thought, on the first bite, they should be thinking
00:14:22Oh my gosh, this is delicious
00:14:24So we decided to aim for flavors that are more popular and straightforward
00:14:29If it's about the texture, let's see
00:14:31For a hundred, it should be a cold dish
00:14:34It has to be served cold
00:14:35So maybe we should season the melon
00:14:37Seasoned Korean melon?
00:14:38Seasoned Korean melon
00:14:39We'll do that
00:14:40I think my first thought was that it should be served cold
00:14:44We'll make a chilled salad with squid
00:14:47Chilled salad would be best
00:14:48Something cold would be best, I think
00:14:50Yeah
00:14:51The Korean melon is essentially a cold ingredient
00:14:54And squid is also generally used as a cold ingredient
00:14:57Considering the aroma and general texture of the ingredients
00:15:03We went with chilled salad
00:15:04We chose to make a chilled salad
00:15:05We should all make a decision soon
00:15:07Yeah, of course
00:15:07Should we add something to it?
00:15:09How about something fried on top of the chilled salad?
00:15:12With a cold salad?
00:15:13Fried with breadcrumbs?
00:15:13Fried calamari?
00:15:14Yeah
00:15:14Sounds good
00:15:15With breadcrumbs
00:15:16If you coat it, it stays crispy for a while and adds a little texture
00:15:20Yeah, sounds good
00:15:21The squid body?
00:15:22Not a bad idea
00:15:22The salad with calamari
00:15:23To have something heavy to go with it?
00:15:25Yeah, something fried
00:15:25You know, it would be good to use the legs as well
00:15:28We can fry the squid legs and put them on top
00:15:30Fried calamari sounds good
00:15:31That sounds pretty good
00:15:32That sounds like a great idea
00:15:33Sounds delicious
00:15:34It'll cut through the dang
00:15:35There's one piece on top
00:15:36Dang it is for sure
00:15:36I think fried calamari sounds good
00:15:38Fry the legs and put them on top
00:15:39Top lightly, let's do it
00:15:40So who will be in charge of the sauce?
00:15:42Should it evoke Korean or Japanese cuisine?
00:15:44Or a little Western cuisine?
00:15:45Personally, I'm thinking Chinese
00:15:46Chinese style
00:15:47I was thinking that's it
00:15:48I think just the sauce
00:15:49The sauce should be, you know, a kind of sweet and sour sauce
00:15:52That's right
00:15:52If you can use mustard
00:15:52The chef can make the sauce
00:15:54So if it's Chinese style
00:15:55I'll make the sauce
00:15:56Yeah
00:15:57No, Hodokjuk should make the sauce
00:15:59No, no, he said he'd do it
00:16:00Yeah, I can make it
00:16:01He can do it
00:16:02You sure?
00:16:03I can make it quickly
00:16:03The sauce is easy
00:16:05I'll take 15 minutes
00:16:06Okay
00:16:07I'll do the slicing
00:16:07You can make the sauce
00:16:08Yes, and then I can help with the squid
00:16:10You make the sauce
00:16:11But all seven of us should taste it
00:16:13Okay, okay
00:16:13If it tastes weird
00:16:14We'll search the Chinese style
00:16:15Okay
00:16:15One chef seemed super confident
00:16:17And he was also extremely outspoken
00:16:19So I agreed that he should do it
00:16:21Since he was so confident
00:16:23But I added a condition
00:16:25If it tastes bad
00:16:26We'll go with mine
00:16:27To be honest
00:16:29I may be overestimating
00:16:30But I know about 50,000 sauces
00:16:33And I've made most of those sauces
00:16:35In other words
00:16:36I've tried making lots of different sauces
00:16:38So I'm pretty confident
00:16:40In my sauce skills
00:16:42You have five minutes remaining
00:16:44Wow, time flies
00:16:45That was fast
00:16:46Let's wrap up
00:16:47I think the Korean, Chinese
00:16:49Or Japanese cuisine chefs
00:16:50Will be better for this
00:16:51Than the Western chefs
00:16:52And chef
00:16:53You work on the Korean melon sauce
00:16:54We don't have to do all that
00:16:55Chef Chung Ho-yong
00:16:56Will handle the frying
00:16:57Yeah, I'll do that
00:16:57You'll handle the fried calamari
00:16:59I'll handle the squid
00:17:00I'll prep that
00:17:00You'll prep the squid
00:17:01I'll do the rest of the chopping
00:17:02Yeah, chef Chae-yoo-gang
00:17:03Will handle the chopping
00:17:04I will work with chef Duk-jook
00:17:06And two people can do it
00:17:07Yeah, yeah
00:17:08I'm from Taeyang
00:17:08So I should be the one
00:17:09To prep the squid
00:17:10The sauce will be ready in no time
00:17:11Okay
00:17:12Should he be the leader?
00:17:13Yeah
00:17:13I mean, sure
00:17:14It'd be great if you leave
00:17:15Sure
00:17:15Yeah, sounds good
00:17:16It's the first match
00:17:18We have to win at all costs
00:17:19To cook Korean, Western, Chinese
00:17:21And Japanese cuisines
00:17:22We picked the best chefs
00:17:24To get us a win in the first match
00:17:26First, we're going with Korean cuisine
00:17:28Yeah
00:17:29The chefs that specialize in Korean cuisine
00:17:31Should handle those dishes
00:17:32Then I should join the seven-person team
00:17:33Right
00:17:33Me too
00:17:34I think you'll need help with serving your own
00:17:35Yeah, I should too
00:17:35Me too
00:17:35I think you should, for sure
00:17:36All three of us will do it
00:17:37Should I score the squid then?
00:17:40I'm pretty good with the knife
00:17:41That's four
00:17:41And the team leader should join
00:17:42Yeah, our team leader
00:17:43So we need two more chefs
00:17:45Yeah
00:17:45I can handle the vegetables
00:17:46Sure
00:17:46Okay, then I should join too, yeah?
00:17:48Yeah
00:17:48We'll need seven of the nine of us
00:17:49We need almost all of us
00:17:50Take a break and the rest of us
00:17:51Yeah, sounds good
00:17:52Culinary monster should be in the final match
00:17:54Join one of the next two
00:17:55I'll be on the next two
00:17:56Yeah
00:17:57I should be on both remaining matches
00:17:59Yeah, yeah
00:17:59I think that's right
00:18:00I think that's good
00:18:01Nice
00:18:02First, we chose the category
00:18:04Korean cuisine
00:18:05Then the Korean food chefs
00:18:07Formed the team
00:18:08I thought the team's selection was great
00:18:10And as long as we can work well together
00:18:12We'll win
00:18:13The first match of All or Nothing
00:18:21Round 3, 7 on 7
00:18:23Will now begin
00:18:25Let's go
00:18:26Come on
00:18:26But chef, wait
00:18:28Wait one second
00:18:29Yeah, hold on, hold on
00:18:30Let's get ourselves organized
00:18:31What are we doing?
00:18:32Yeah, yeah
00:18:33Let's get organized
00:18:34Prepare ourselves
00:18:34Yeah, come on
00:18:35Let's hug her up
00:18:36Let's go
00:18:37Yeah, bring it in
00:18:38You should bring, let's say, 16 squid
00:18:40And you grab all the Korean melons
00:18:42You bring the seasoning
00:18:43We'll work on the sauce
00:18:44You grab all the seasoning
00:18:45And you two start prepping the squid, okay?
00:18:47Okay
00:18:47You got it?
00:18:48Let's go
00:18:49First the Korean melons
00:18:49Okay, coming through
00:18:50First, bring the trays and stuff
00:18:52There are trays in there behind you
00:18:53Let's go over it first
00:18:55You know, there's something that I'm thinking about
00:18:56Given what we've decided to make
00:18:58We should probably think about doing a mock-up
00:19:00Of either a single or a double serving of it
00:19:02For tasting
00:19:03She's right
00:19:03Okay, yeah
00:19:04Don't you think?
00:19:05First, we should all complete our assigned tasks
00:19:08Then taste everything
00:19:10If anything tastes off
00:19:12Then we add something
00:19:13I think the right thing to do is get feedback first
00:19:15Then make small tweaks
00:19:17But what I'm saying is I want to make both a single and a double serving
00:19:20So to do that, where do we start?
00:19:22There's no way to make a single serving of the sauce
00:19:24Right, I think we could
00:19:25I'm setting up the basic framework for everything
00:19:28But he said he can make the sauce in just
00:19:30Yes
00:19:3015 minutes
00:19:31Yes
00:19:31We can handle the rest
00:19:32But I want to do a tasting of one dish first
00:19:34Yeah, exactly
00:19:35Come on, you gotta start
00:19:36Let's get going
00:19:38Are they arguing?
00:19:41Yeah, I don't think it'll be as easy for them as they want it to be
00:19:44Right
00:19:45The white spoons
00:19:46There's some strong personalities
00:19:48They need to compromise
00:19:50You can make the sauce later
00:19:52There's a lot to prep right now
00:19:54Right
00:19:54Are you prepping the melon alone?
00:19:57No, no
00:19:58That's not what she's saying
00:19:59I'll help
00:19:59What Kim Hyun wants is to try it first
00:20:02Taste the serving first
00:20:03Right, I can't quite imagine how it will turn out
00:20:05How I don't end up
00:20:05But I don't think we should do that
00:20:07Why not?
00:20:08You said that we should pickle the melon
00:20:10We need to pickle the melon and blanch the squid
00:20:12We can taste it in the back halfway through
00:20:14Okay
00:20:14Give it all a once over
00:20:15Sounds good
00:20:16At the halfway point
00:20:16It'll be hard to make the whole dish right now with so many different elements
00:20:19I felt uneasy at the beginning
00:20:21I thought, who does what when?
00:20:23When will things be ready?
00:20:25How do we plate the dish?
00:20:26I thought we should at least have a rough idea of all of that before getting started
00:20:30In a team battle, I mean, we have to work well together to advance
00:20:36Friends, we shouldn't argue or yell at each other
00:20:41Okay, let's go
00:20:42Alright, let's do this
00:20:43You got this
00:20:44Okay
00:20:44I'll take a cutting board, please
00:20:46They're big
00:20:55Will that work?
00:20:59Yeah, I think this will be fine
00:21:00We have to set up our stations first
00:21:03It's taking forever
00:21:04They brought so many knives
00:21:06They weren't sure what to expect
00:21:08Hey, Chef Im, up here
00:21:10Maybe mix in a little water celery for the salad
00:21:13Water celery
00:21:14Put some water celery on top
00:21:16The celery, please
00:21:17Water celery into the chilt salad
00:21:19Oh, sounds good
00:21:20I'll go grab some water celery
00:21:22You know, when there's 11 players on a soccer team
00:21:29An individual player can't see the whole field at once
00:21:32But the coach can see all the players and their positions from above
00:21:36Similarly, we all become the coach
00:21:39We manage the team
00:21:40Maybe water celery would taste good in the chilt salad
00:21:54Yeah, but they also grab celery
00:21:56Are we copying them?
00:21:58Ours will just be better
00:22:00Our ingredients are too similar to theirs
00:22:03It's okay
00:22:04This is driving me nuts
00:22:05It doesn't matter
00:22:05We'll make it better
00:22:07This looks like a hundred squid
00:22:12How's the squid?
00:22:15Fresh?
00:22:17Ooh
00:22:17Look at that
00:22:23The innards slide right out
00:22:24The squid is huge
00:22:25Yeah, it's great
00:22:26This is 50 squid
00:22:27That's 50?
00:22:2850
00:22:28That should be enough
00:22:2950 should be fine
00:22:30Plenty, right?
00:22:31Yeah, they're so big
00:22:31We need to win
00:22:33Man, I've peeled a lot of squid
00:22:34Come on
00:22:35So much skin
00:22:36We gotta win this
00:22:37This match is important
00:22:39It is, yeah
00:22:39Yeah?
00:22:40Star strong?
00:22:40We'll be so confused
00:22:41Yeah, of course
00:22:42Get the drop on them
00:22:42We'll get so chaotic if we lose this
00:22:44That's right
00:22:44Will 16 be enough?
00:22:47I think...
00:22:4820?
00:22:49Maybe?
00:22:49Let's try that
00:22:50Okay
00:22:50So open them up this way
00:22:52Like this
00:22:52Yeah
00:22:54Like that
00:22:56Separate this out
00:22:58Knife omakase is great with seafood
00:23:00So good
00:23:01Give me one
00:23:04Check how many servings that is
00:23:08Yeah, okay
00:23:08Two fine cones each
00:23:10Whenever I make squid
00:23:12I always score it first
00:23:13Even at home
00:23:14Scoring it can help create a more tender texture
00:23:17It also helps because
00:23:19It allows the sauce to
00:23:21Seep into the cuts
00:23:23Amazing
00:23:26Wish with a walk
00:23:28Nice work
00:23:29It's an art, truly
00:23:31I know
00:23:32Seriously
00:23:32I think we're gonna win
00:23:34Yeah
00:23:35They're also gutting the squid
00:23:41But keeping their shape
00:23:42Where?
00:23:43White spoons like squid sundae
00:23:45Oh, with the insides?
00:23:47Look
00:23:47Can we do that and still
00:23:50Yeah
00:23:50Keep it round?
00:23:51Do what?
00:23:52Score them a little bit?
00:23:53That'll be tough
00:23:54You think?
00:23:55Better to spread it flat
00:23:56Should we try to blanch one with water?
00:23:58Or score it?
00:23:59Ah
00:23:59You know, scoring
00:24:01Oh, that works
00:24:02Definitely makes it more tender
00:24:03Look, it works
00:24:05Yeah?
00:24:07Let's try one
00:24:07Put it right there
00:24:08Try cutting the head a bit more, please
00:24:12So with squid
00:24:15If it's like this
00:24:16This is the outside
00:24:18So in order to score the inside
00:24:21We flip it inside out
00:24:22Like turning a sock
00:24:24Inside out
00:24:24I think it'll taste much better if it's tender
00:24:27He scored them?
00:24:30All the squid?
00:24:31Right now he's going to score it then fry it
00:24:34It creates a better texture
00:24:35If we do that
00:24:36If we do that
00:24:36The batter will stick better too
00:24:38Don't you think?
00:24:40Wow
00:24:40The squid is going to be beautiful
00:24:42The Korean melons are so big
00:24:59So they're kind of tough
00:25:00Skin?
00:25:01Yeah
00:25:01If we use it
00:25:02I think we should just use a little
00:25:03Yeah, that's tough
00:25:06Yeah, we shouldn't use it
00:25:07We should peel them
00:25:08Not slice them
00:25:09I don't think
00:25:09We have to peel them
00:25:10This will work
00:25:11The skin was too tough
00:25:12We thought leaving them out would be best
00:25:14You're just going to slice it like that?
00:25:23They're slicing the Korean melon with the skin on
00:25:26How big will their portions be?
00:25:32Maybe like this much?
00:25:33Exactly
00:25:34Wow
00:25:34It's almost like they're making
00:25:39Kakdoki
00:25:40Look at all that
00:25:41We thinly sliced the melon
00:25:50Then pickled it in the top
00:25:54Is this texture okay, you think?
00:25:58Yeah
00:25:59I think that's good
00:26:00If we leave it too long
00:26:01It'll get too soft
00:26:02No, it's okay
00:26:02This is good
00:26:02It's ready
00:26:03It's been three minutes?
00:26:04Yeah
00:26:04Yes, three minutes
00:26:05Okay
00:26:05It's super delicious right now
00:26:06Okay, strain it
00:26:07So good
00:26:07Thank you
00:26:08Okay
00:26:12Can you mix this?
00:26:14Mix it?
00:26:14Yeah, yeah
00:26:15Here
00:26:15Mix it real well
00:26:22They're using corn syrup to pickle it
00:26:26Yeah, yeah
00:26:26But if they do that
00:26:27It'll be like
00:26:28Sogbakji
00:26:29Or naengmyeon kimchi
00:26:31Yeah, like radish kimchi
00:26:32Yeah, for sure
00:26:33Here
00:26:35Today's match depends on this
00:26:37This has to be delicious
00:26:39It's like making bulk kimchi
00:26:41Right
00:26:41In winter
00:26:41Feels like kimjang
00:26:44If you pickle Korean melon in salt
00:26:47Then wash it
00:26:48The moisture and fragrance both escape
00:26:50Also, when you want to pickle something this quickly
00:26:54Pickling with corn syrup
00:26:56Will pickle the melon much faster than if you use salt
00:26:59It tastes good
00:27:05Chef Cheung, taste this
00:27:07It's delicious
00:27:08Here
00:27:09It's so good
00:27:11Oh
00:27:14It's okay
00:27:15Yeah
00:27:15So good
00:27:1730 minutes have passed
00:27:1930 minutes
00:27:19Wow, time flies
00:27:21Is he starting the sauce?
00:27:41You know
00:27:43I've been cooking for almost 40 years at this point
00:27:46In a regular-sized restaurant
00:27:48For 300 to 400 people
00:27:50We have what we call ratios
00:27:51In each bottle
00:27:53You can see if
00:27:54They contain 1.2 liters or 1 liter
00:27:57Just by looking
00:27:58He's just pouring it in without measuring
00:28:03Pouring the whole thing
00:28:05Watching from above
00:28:07His cooking style seemed
00:28:08Like
00:28:09Off the cuff
00:28:10A little reckless
00:28:11Honestly, when I cook
00:28:13I measure everything precisely
00:28:14But
00:28:15We have to trust him
00:28:17You know
00:28:17My anxiety up there
00:28:18Won't do him any good
00:28:19While he's cooking
00:28:20That's all garlic?
00:28:34Where?
00:28:34Why?
00:28:35It looks like he's mashing something
00:28:36That's a ton of garlic
00:28:38Wow
00:28:38Where's all that going?
00:28:40I think it's going in the salad sauce
00:28:41But that's too much
00:28:42Way too much garlic
00:28:49They say too much garlic
00:28:52Yeah
00:28:52Way too much
00:28:54Don't forget
00:28:55There's minced garlic in there too
00:28:57I think you're using too much
00:28:58There's minced garlic
00:28:59I'm using it for the spiciness
00:29:01What?
00:29:02I'm using garlic for the spicy flavor
00:29:04The aroma can't be too strong
00:29:06That's right
00:29:07Yeah
00:29:07The way chefs use garlic in Korean dishes
00:29:10It's not like the French style
00:29:12He's using Chinese knives
00:29:18For Korean cuisine
00:29:19Yeah
00:29:19Maybe that's his style
00:29:20No
00:29:21He just grabbed chef who's knives
00:29:22And started cutting
00:29:23Just grabbed the nearest knife
00:29:24Exactly
00:29:25He's using them just fine
00:29:27Why don't you make the sauce?
00:29:31I'll mince these for you
00:29:32Yeah?
00:29:33After mincing
00:29:34Just put them in here
00:29:35Just put them in here
00:29:35Where do you want them?
00:29:36In here
00:29:36You know the seeds inside Korean melons?
00:29:42They're incredibly sweet
00:29:43Those are the seeds?
00:29:47Yeah, yeah
00:29:47Melon seeds
00:29:48He's blending them
00:29:49When you blend the seeds
00:29:52It creates a thick texture
00:29:53Sort of like bananas
00:29:55It brings out the sweetness
00:29:57And improves the fragrance
00:29:58The sauce will capture the fragrance
00:30:04Clearly he's done this before
00:30:09He's moving so fast
00:30:10He's really flying
00:30:11Yeah
00:30:11Okay, the sauce is ready
00:30:20Come and taste it
00:30:21See if it needs more seasoning
00:30:22He's already asking everyone to taste the sauce
00:30:25The sauce is finished?
00:30:26If they're tasting it already
00:30:27You're going to thirst
00:30:28I'm curious about that sauce
00:30:36I'm so curious
00:30:38Come here, try this
00:30:38A spoon?
00:30:44The sauce had an oriental base
00:30:46But the goal was to bring out the fragrance and texture
00:30:48Of the Korean melon
00:30:50The chilled salad is a cold dish
00:30:52With cold dishes
00:30:53You don't taste the benefits of heat
00:30:55So the sauce is crucial
00:30:57The sauce is very important
00:30:59The sauce is key
00:31:00Yeah, don't worry
00:31:01Of course I'm not worried
00:31:02The sauce needs to excite the taste buds
00:31:03They'll think
00:31:04Wow, this is crazy
00:31:05I can't believe this
00:31:06It's amazing
00:31:07The spiciness from the garlic will keep coming through
00:31:16It's so good
00:31:21Done
00:31:22It's incredible
00:31:23Done
00:31:24Done
00:31:25Done
00:31:26Two thumbs up
00:31:26Two thumbs up
00:31:27Done
00:31:27He's so funny
00:31:29Okay, okay, okay
00:31:34Sauce tastes good
00:31:36Yeah
00:31:36Im Sung Ken is carrying us right now, yeah?
00:31:41I'm a wizard when it comes to flavor
00:31:43I can just look at four or five pots boiling up, steam rising
00:31:47And I can tell which one's ready to serve
00:31:49Or which one's just water
00:31:51I can guess them all
00:31:52I trust my tongue and my other senses
00:31:55What can I do, chef?
00:31:57Well, first we need to juice this
00:32:00Okay, scrape it all out
00:32:01Yeah
00:32:01Then you'll need to separate out all the seeds
00:32:04Just the seeds?
00:32:05Okay, I can do that
00:32:06Those are the seeds
00:32:10The melon seeds
00:32:11We've blended all the Korean melons in order to make the sauce
00:32:18Once you strain most of the juice, I'll take it
00:32:22Should I add the juice while I'm blending?
00:32:24Yes
00:32:25That's enough
00:32:25Yeah
00:32:26Is that right?
00:32:27What would the base be?
00:32:28You know, maybe we should blend some Korean melon seeds and add them
00:32:31Oh
00:32:32If we add some Korean melon juice
00:32:33If we add the juice, I think it'll be delicious
00:32:35We have sesame seeds, let's blend them in too
00:32:37Yeah?
00:32:38If we're blending the seeds into the sauce, it'll be fine
00:32:41Frankly, I'm not sure about the sesame seeds, but
00:32:44No, I think sesame seeds will be good
00:32:45It won't be too many
00:32:47I didn't think it was a good fit
00:32:48But I said I'd try it
00:32:49Okay
00:32:50We need to grind them first
00:32:50Sesame seeds
00:32:51Okay
00:32:52A little bit to start
00:32:53That should be enough
00:32:55Right?
00:32:55Yep, that's it
00:32:56That's all
00:32:56It's almost done
00:32:58Yes
00:32:58Let me taste it
00:33:10All right
00:33:10Where's the spoon?
00:33:11Give it a taste
00:33:12We can also add mineral water if we need to
00:33:15I think adding some water might be good
00:33:16Yeah, it needs water
00:33:16So we have about 20 right now
00:33:19Can we add more?
00:33:21More, right?
00:33:21Yeah, for sure
00:33:22More?
00:33:22Okay
00:33:22I'll add more of this
00:33:24Yes
00:33:24Okay
00:33:25All of it
00:33:25Okay
00:33:26I think they're adding too much sesame
00:33:32Yeah
00:33:32How's the aroma?
00:33:34How's the sesame?
00:33:35It's okay
00:33:35Good?
00:33:36We won't add any more
00:33:37Okay, okay
00:33:37I won't make it too strong
00:33:38Oh, one second, one second
00:33:44I think it'll taste like they just added something to the sesame dressing
00:33:49Like a mustard sesame sauce
00:33:52They should have made it refreshing
00:33:53Just added mustard
00:33:54Yeah
00:33:54How is the consistency?
00:33:57The sauce is a little thin
00:33:58Yeah
00:33:59Just a little
00:33:59It should be thicker
00:34:00It won't taste as good
00:34:02I think that it's way too thin
00:34:03Is it thin?
00:34:05I'm worried it'll drip
00:34:06I'll grab some more sesame seeds
00:34:08Yeah, grab more sesame seeds
00:34:09Here we go
00:34:18I think the consistency is good now
00:34:24Yeah
00:34:25The consistency looks fine
00:34:27Okay
00:34:27Yeah
00:34:27Let's go with this
00:34:28We're just adding it on top
00:34:32Too much mustard?
00:34:35What do you think?
00:34:36It's okay
00:34:37Yeah
00:34:37It's good
00:34:38It's not bland?
00:34:39It should have the Korean melon fragrance
00:34:41Does it taste a lot like Korean melon?
00:34:42Taste it, taste it
00:34:43Not really
00:34:44It's good
00:34:45Not too much
00:34:46You added too much sesame
00:34:47It would have been too watery
00:34:48We fixed the consistency
00:34:49I said earlier
00:34:50Sesame sauce isn't that special
00:34:52Let's try it
00:34:53And then adjust the seasoning, yes?
00:34:54I'd feel bad if I said what I'm thinking right now
00:34:57We could be eliminated if we don't say
00:35:00Where's the squid head?
00:35:02Team leader
00:35:02Come here for a second
00:35:04Sorry to say this
00:35:07So we're worried that the Korean melon scent might be too weak
00:35:11The melon fragrance is subtle
00:35:13But is that good?
00:35:13With the dressing?
00:35:14It's okay
00:35:14The sesame flavor isn't too strong?
00:35:15It's strong, but the melon fragrance will be just right
00:35:18Maybe blend one or two Korean melons and mix that with the sauce?
00:35:21That'll make it too watery again
00:35:23I think it'll be okay
00:35:24Just a couple melons
00:35:25In the meeting, we discussed adding just a little bit of sesame
00:35:29But when they actually made the sauce
00:35:32They added more sesame than we thought
00:35:34Since we can't taste it up there on the second floor
00:35:38We got pretty worried
00:35:39We thought there might be too much sesame
00:35:41We'll make it and taste it first
00:35:43Then we'll adjust after we taste it
00:35:46That just doesn't look right
00:35:49How is it?
00:35:59It's fine
00:35:59Well, let's try mixing it
00:36:00Let's mix it up and try it
00:36:02Let's taste it
00:36:02It's not bad
00:36:02It's good enough
00:36:03It's good
00:36:03What's the time?
00:36:05We have 110 minutes left, chefs
00:36:07Look at that line
00:36:09How many squid are we prepping right now?
00:36:12We prepped 50
00:36:1350 squid?
00:36:16Are they scoring them all like that?
00:36:18Wow
00:36:18They're scoring before blanching
00:36:20Oh, really?
00:36:22It works so quickly
00:36:23That's awesome
00:36:24Okay
00:36:25Okay
00:36:26Let's go
00:36:26Let's go
00:36:27It looks like they're cutting them to size again after blanching
00:36:33He's so quick
00:36:35We need to slice the squid
00:36:38We're on the same page, yeah?
00:36:41Yes
00:36:41Looks like the prep work is almost done
00:36:48I'm just gonna add the sauce
00:36:50Okay
00:36:51You want me to mix it again?
00:36:54Yes
00:36:55Let's leave it like this to absorb the seasoning
00:36:58And then drizzle the rest of the sauce on top
00:37:00Somehow the white spoons are moving faster
00:37:02I think cooking should be done as quickly as possible
00:37:05No matter the dish
00:37:06Honestly, if you take too long, you ruin the flavor
00:37:09We need to plate that
00:37:10We need to plate that quickly
00:37:11We need to plate that quickly, please
00:37:11Right?
00:37:13Look, they're plating one
00:37:14They're plating one to sample it
00:37:16How are you going to plate it?
00:37:18All right
00:37:18We'll plate this first
00:37:20And since we're going to place that fried piece on the very top
00:37:23Yeah
00:37:24We'll place it like this
00:37:25And then
00:37:27You need a little more at the bottom
00:37:29Try a piece with this on top
00:37:31Should we add some tomatoes
00:37:33On the side?
00:37:35It'd be a nice color
00:37:36If there's time, we should
00:37:37Of course, let's try it
00:37:38Why don't we just try it?
00:37:39But let me try this first
00:37:40Yeah, give it a try
00:37:40Yeah, okay
00:37:41We're good
00:37:43Come on, everyone
00:37:44Try it
00:37:44Okay
00:37:44I think it's good
00:37:47Oriental sauce?
00:37:54Delicious
00:37:54It was so good
00:37:55But because we tossed it with pears and apples
00:37:59Which have a lot of water in them
00:38:00I thought it might get bland later
00:38:03Some moisture will come out as it sits
00:38:05So we should add more seasoning
00:38:06More seasoning?
00:38:08Yeah
00:38:08Just a little more, right?
00:38:10It's already not flavorful enough
00:38:12Too bland
00:38:13We should season both the melon and this a little more
00:38:17They're both a little lacking
00:38:18I guess something is off balance right now
00:38:21Yeah
00:38:22I guess the combination of flavors wasn't what they expected
00:38:25Not enough
00:38:27So they're adding more
00:38:29Soy sauce
00:38:31The seasoning was right on the sauce alone
00:38:33But it got diluted when they mixed it
00:38:35Moisture, yeah
00:38:36Tastes more like sesame than I thought
00:38:38Once you make adjustments, I'll taste it
00:38:40Sounds good
00:38:40Team leader, let's put everything in here and try it, okay?
00:38:42Tastes it and taste it, yeah?
00:38:43With this and the melon
00:38:44And a bit of water celery
00:38:47It's nice and salty
00:38:49It's salty?
00:38:50Yes
00:38:50That's enough squid, yeah?
00:38:54You know, the fragrance of the Korean melon should stand out
00:38:58The fragrance?
00:38:59I wish they'd had just a little more melon
00:39:01The flavor's gonna be too weak
00:39:03Let's try it like this
00:39:06Add a little more of this
00:39:06All together
00:39:07Yeah, with more of this
00:39:08We put it all together and tried it
00:39:14It was kind of boring
00:39:25It's too ordinary, right?
00:39:29What's it need?
00:39:29The sauce
00:39:35Yeah, I don't know
00:39:36What's wrong?
00:39:37It just tastes too ordinary
00:39:39That's okay if it tastes good
00:39:40Here, taste it
00:39:41The sauce wasn't bad
00:39:44But the Korean melon flavor got lost when it was all mixed together
00:39:47I think adding more sesame seeds made that flavor too strong
00:39:51You don't really taste the melon
00:39:53How's the sauce?
00:39:57You can't taste the melon
00:39:58Blend more melon
00:39:59Add some more, quickly
00:40:00Blend it and add it to that
00:40:01Then more lemon juice
00:40:02Just blend a couple
00:40:03Just one or two
00:40:04We should try three
00:40:05Okay, let's fry this now
00:40:08So frustrating
00:40:10I could tell just by looking
00:40:11It would taste like sesame seeds
00:40:13So we pivoted pretty quickly
00:40:15Just blend the Korean melon flesh
00:40:17Add mustard
00:40:19Some sugar
00:40:20Some salt
00:40:21And vinegar
00:40:21Use that sauce
00:40:23There's too much sesame in that
00:40:24You have plenty of time
00:40:26Yeah
00:40:26Throw that away
00:40:27You can make the dressing again
00:40:28And make a new one
00:40:29Hey, where's the blender?
00:40:32It's over there
00:40:33The priority now is handling the problem
00:40:35Okay, look
00:40:37We'll be adding seasoning
00:40:38Yeah
00:40:39To this juice
00:40:39We'll make it very Korean melon forward
00:40:42No sesame seeds
00:40:44Add some acidity
00:40:45And mustard to it
00:40:47After this, I'll taste it
00:40:54It's just the dressing, right?
00:40:57The dressing
00:40:57Okay
00:40:58Yeah, I think they should have plenty of time
00:41:05They have to fix the flavor, sure
00:41:07Should we try mixing it with the dressing I made
00:41:12And tasting it?
00:41:13Yes, let's taste it
00:41:14Here
00:41:15This is the new dressing I made
00:41:17I added a bit more acidity and seasoning
00:41:23Just a bit more salt
00:41:24Mmm
00:41:25Very melon forward
00:41:26Should we add mustard?
00:41:28We should
00:41:29There's no mustard in here
00:41:29I think I like it as it is
00:41:30Other teams using mustard
00:41:31Oh, then let's not add mustard
00:41:33The melon tasted strong
00:41:34Yeah
00:41:34Okay
00:41:35Add a bit more vinegar
00:41:36Maybe
00:41:36Salt
00:41:37It definitely tasted good
00:41:40It's Korean melon forward
00:41:42Yeah, yeah
00:41:43You can really taste the melon
00:41:44That's great
00:41:44Jeez, all those sesame seeds for no reason
00:41:48We gave up on a huge batch of sauce
00:41:51When we redid the sauce, the end result was so good
00:41:56I could add a couple more melons
00:41:58I'll just add this to the dressing
00:42:01We blended everything, even the seeds
00:42:04To bring out as much of the flavor as possible
00:42:06The Korean melon and squid need to stand out
00:42:09So it's good to add a lot
00:42:10I think it'd be good to top it with a bit of the sauce
00:42:14The Korean melon is much more forward
00:42:16Like this
00:42:17If we could bring out enough Korean melon flavor
00:42:20I think we have a good chance of winning
00:42:22The theme is Korean melon
00:42:23Did you add the mustard yet?
00:42:25No, we didn't
00:42:25Not yet?
00:42:27It'd be better not to
00:42:28It's good
00:42:28But, you know, I also think it'd be good with mustard
00:42:32It'd be nice
00:42:33When I tasted it, the flavor was too Korean melon forward
00:42:37I thought, ah, the flavor of this has to change
00:42:40I had to convince them
00:42:42By making it again
00:42:43With mustard added
00:42:44Here you go
00:42:47Try this, give it a taste
00:42:48Should we mix it up?
00:42:50And then we should add the almonds
00:42:51But don't slice it too fine
00:42:53Chop it rough
00:42:53Want to try a little?
00:42:55Oh, sure
00:42:56Just a taste
00:42:56It's better without it
00:43:00Add it or leave it out?
00:43:01Let me try it
00:43:01It's better not to add it
00:43:02Yeah, I think it's better without it
00:43:03Keep it melon forward
00:43:04Melon forward, that's the way
00:43:05Melon forward?
00:43:06Yeah
00:43:06I think we just need to add some vinegar and lemon juice
00:43:10That's what the majority decided
00:43:13And I need to respect the majority
00:43:16It's not like I can just flip the table and say
00:43:19We can't keep cooking like this
00:43:21I still think they should add mustard
00:43:24I wish they'd add it
00:43:24Yeah, because right now
00:43:25The flavor might be a little unfamiliar
00:43:27To what the general public likes to eat
00:43:29I'm squeezing the water out of the melon
00:43:32Oh, yeah, good
00:43:33You should use a cheesecloth
00:43:35No, you can just wring it out like this
00:43:38Look, like this
00:43:38Wow, look at that
00:43:39You are so strong
00:43:40Yeah, of course
00:43:41It's done
00:43:41We're like spin dryers
00:43:43Spin dryers
00:43:45Can you squeeze more water out?
00:43:50Here
00:43:50Squeeze your hands
00:43:51Yeah
00:43:52Right?
00:43:53Just like he did
00:43:54In a bowl from what you've wrung out
00:43:55Squeeze it super tight
00:43:56You have to squeeze it like this
00:43:58We don't have a cheesecloth
00:44:00That's why we have to wring it by hand
00:44:01You're right
00:44:02Try it with this
00:44:03It'll be perfect
00:44:04Delicious
00:44:05Chef Ho-yong
00:44:06You should heat the oil
00:44:07Yeah, the oil
00:44:08It's in the jerry can
00:44:09In the pantry
00:44:10Okay
00:44:10What?
00:44:11In the jerry can
00:44:12Yeah
00:44:12We need to take two
00:44:14Yeah
00:44:14One each
00:44:15Here we go
00:44:17Is one fryer enough?
00:44:22They're frying with a wok over there
00:44:24No fryer
00:44:25Just a wok
00:44:25Over there?
00:44:28Will that work?
00:44:28Do they have a thermometer?
00:44:30Chinese cuisine doesn't use them
00:44:31Oh
00:44:32Fifty and twenty-five
00:44:35Okay, here we go
00:44:36And
00:44:38Which was very secretive
00:44:40With the frying
00:44:40One seventy
00:44:41And eight times two is sixteen
00:44:43I think the batter is pretty special
00:44:45Oh, that's a good idea
00:44:53How about the batter?
00:44:54Chinese cuisine would make it crispy with
00:44:56Yeah
00:44:56Crispy batter mix
00:44:58Let's use that
00:44:58We should maximize the texture
00:44:59And it stays crispy for a long time
00:45:01Sounds good
00:45:02It'll be great
00:45:02I'll make it super crispy
00:45:04Chinese cuisine uses starch
00:45:08Oh, those are delicious
00:45:10There we go
00:45:12Oh, wait
00:45:14I need to mix this
00:45:15I didn't yet
00:45:16Just a bit
00:45:17She's so quick with her hands
00:45:23Let's fry one
00:45:25If you fry it for a long time
00:45:29This batter will last longer
00:45:30I think our fried calamari will be much better
00:45:35Yeah, I think so too
00:45:36Way better than theirs for sure
00:45:37I offer to try frying it
00:45:42Chinese style
00:45:43I was pretty confident
00:45:47Quick, try this
00:45:49How is it?
00:45:51It'd be better not to
00:45:51Good?
00:45:54Mmm, mmm
00:45:54Seasoning
00:45:55It's good, right?
00:45:55No, no need for me
00:45:56Okay, done
00:45:57That's level batter
00:45:58Batter is so good
00:46:00How do you make it?
00:46:01Secret recipe
00:46:02Is it a secret?
00:46:03It's so delicious
00:46:04You think we should add almonds?
00:46:07I didn't bother trying the sauce when they were tasting it
00:46:09Because my job at that time was scoring the squid and prepping to fry them
00:46:15I figured they'd come to an agreement
00:46:17I just focused on my job
00:46:19You know, someone like Witch with a wok is so essential on a team
00:46:28Seriously
00:46:29Right, right
00:46:29She's quick and quiet
00:46:30Stealthy with her work
00:46:32How long will the frying take?
00:46:36The frying will be done by the 30 minute mark
00:46:38We just need to put this on top
00:46:40Okay, got it
00:46:41I want to serve the calamari while it's still warm for the fryer
00:46:44Hey, when should we fry this?
00:46:46Let me know what time you need it
00:46:48And then I'll fry it
00:46:48Wait a minute, one sec
00:46:49We'll start moving it when we have 30 minutes left, okay?
00:46:52So I'll only have 30 minutes to fry it?
00:46:54Start at the 30 minute mark
00:46:5530 minutes, got it
00:46:56Yeah, yeah
00:46:57They also plan to fry the calamari at the end
00:47:00Everyone had the same idea
00:47:01Now it's about who does it better
00:47:03But that'll be...
00:47:04I think the winner will be determined by the little details
00:47:07And the taste, of course, since their approaches are similar
00:47:10I think it's going according to plan
00:47:12After that's done, they'll do the plating
00:47:14Yeah
00:47:15I think it would be better to add the julian pearly leaves at the end
00:47:18For more pearly leaf fragrance
00:47:20But it shouldn't overlap with the water celery
00:47:22Sure, but I think it's a bit weak for water celery
00:47:24Really?
00:47:25We need perilla leaves
00:47:27Chef Kim Hyun thought it would be better to add more perilla leaf instead of water celery
00:47:33What if we blend the perilla leaves with mayonnaise and add a bit on top of the fried calamari?
00:47:38Yeah, the sauce is lacking
00:47:39What?
00:47:39We should add something
00:47:40Okay
00:47:40We could make tartar sauce and put a little on top of the fried calamari
00:47:46I'm fine with that, but what I'm worried about...
00:47:49The time?
00:47:49Yeah, a little
00:47:50I think they're planning some kind of sauce with mayonnaise
00:47:52Yeah, mixing in perilla leaves
00:47:54My intention was twofold
00:47:56So first, I wanted them to taste the sauce
00:47:59I made a tartar sauce with perilla leaves and added lime for some acidity
00:48:06And second, I thought they could dip half of it into the chilled salad underneath the squid
00:48:12I thought by creating two textures and two flavors in one dish, we would score some extra points
00:48:19They're making tartar sauce
00:48:21Yeah, that wasn't part of their plan
00:48:23Yeah, the flavor must be lacking
00:48:25I think they made tartar sauce
00:48:27For the calamari
00:48:30Wow, they're doing a lot
00:48:32Okay, we have one hour left
00:48:34Okay
00:48:34Great, that's perfect
00:48:35All right, let's start plating
00:48:37Ian, clear that and lay out the plates
00:48:39Okay, you got it
00:48:41Okay
00:48:41Let's see here
00:48:44Can you get everything ready?
00:48:47Yeah, I'll wipe it down
00:48:48Get ready to plate
00:48:48Plates can go here
00:48:49Could you wipe it down?
00:48:50Should I do it again?
00:48:51It looks like they're starting the plating
00:48:53Oh, I can smell the cucumber
00:48:56I mean, Korean melon
00:48:57That is so nice
00:48:59Hope the judges like it too
00:49:01Uh-huh
00:49:02They need to like it as much as we do
00:49:04Yeah
00:49:04Wow, this Korean melon is so delicious
00:49:07He loves the melon
00:49:10All by itself
00:49:11Stay focused, young
00:49:13Green here
00:49:18Add a lot of Korean melon
00:49:19We've got a lot more melon
00:49:20Add more melon, please
00:49:22When the white spoons prepared the Korean melon
00:49:30They left the peel on
00:49:32So we'll see
00:49:33All good?
00:49:36We won
00:49:36Really?
00:49:37The Korean melon is already tough
00:49:40And they left the peel on
00:49:41I hope that peel makes the melon too tough
00:49:44Yeah, that'd be great
00:49:45I think the melon peel does feel a little tough
00:49:50But if you slice Korean melon super thin
00:49:53The sweetness seeps in
00:49:54And the moisture comes out
00:49:56And I think that will end up being a key element to the dish
00:50:00Just one piece of squid?
00:50:04No, we need more than that
00:50:06Add a few more pieces
00:50:07About four or five
00:50:08What?
00:50:09Don't add too much
00:50:10Don't add too much
00:50:10Yes, every plate has to look the same
00:50:12We can't have people getting less than others
00:50:14They have to be identical
00:50:15Identical?
00:50:16Okay, six then
00:50:17I think we can give them more
00:50:18For now
00:50:19Come on, add some more
00:50:20Yes
00:50:20There's plenty left
00:50:21Okay
00:50:21I need ten serings and I'll plate it
00:50:24Okay
00:50:24We've plate it 30 so far
00:50:25Doing good
00:50:26Nice work
00:50:27I'm moving them over there
00:50:29Sure
00:50:29You have 30 minutes remaining
00:50:33Chef witch
00:50:36You want to start the fried calamari?
00:50:37Start frying?
00:50:38Okay
00:50:38Yeah, start frying
00:50:40Chinese style frying can't beat the Japanese style
00:50:50Chef witch
00:50:52Fried nice
00:50:52Real good
00:50:54Make it crispy
00:50:55I think that our fried calamari will definitely taste better
00:50:59Leung, here you go
00:51:01Oh
00:51:01These can't get hard
00:51:02Got it
00:51:03Look at witch
00:51:04So cool
00:51:05People eat a lot of Chinese cuisine
00:51:08Yeah, that'll help
00:51:09Plate the calamari now?
00:51:13Yes, plate it
00:51:14Okay
00:51:1420 minutes left
00:51:15This is confusing
00:51:19Fried calamari too
00:51:20Yeah, yeah
00:51:20I keep getting confused as I'm plating it
00:51:22Oh jeez
00:51:22Why is yours so similar?
00:51:24I mean
00:51:24It's squid
00:51:25That's the ingredient
00:51:26They did fried calamari
00:51:29Wait, really?
00:51:30I'm losing my mind
00:51:31Ours just needs to taste better
00:51:32That's all
00:51:32They made fried calamari
00:51:34Of course
00:51:34This is crazy
00:51:35Uncle Deweable
00:51:35Yeah
00:51:36Two chilled salads and fried calamari
00:51:39Identical
00:51:40We fried the legs
00:51:42And they fried it into rings
00:51:44What's gonna happen?
00:51:46Will it be a fried calamari war?
00:51:48The dishes are almost identical
00:51:50This isn't ours
00:51:52No, it's not
00:51:53You have 20 minutes remaining
00:51:55That's not our fried calamari
00:51:56We have fried calamari too
00:51:57Is this yours?
00:51:58Yes, that's ours
00:51:58Oh
00:51:59Two fried calamari
00:52:00It's confusing
00:52:01You have
00:52:03Ten minutes
00:52:04Remaining
00:52:05Oh, time is flying
00:52:06Can you do one last check
00:52:09To make sure all the elements are there?
00:52:10Yeah
00:52:10You just
00:52:11Cannot beat experience
00:52:13What's up?
00:52:19There's a calamari ring missing on the white spoon inside
00:52:21Should I tell them or not?
00:52:22Where?
00:52:23Look, right here
00:52:23There's no calamari here
00:52:29How many minutes are left?
00:52:32We've got five more minutes
00:52:34Five?
00:52:39Five
00:52:40Four
00:52:41Almost done
00:52:41Three
00:52:42So close
00:52:43Two
00:52:43Two
00:52:43One
00:52:45Done
00:52:45The first dish is complete
00:52:49Nice work, everybody
00:52:54Way to go, Tim
00:52:54Well done
00:52:55Good work, everyone
00:52:56Let's go, let's go
00:52:56You've got this
00:52:57Go, Black Spoons
00:52:59Great job, everybody
00:53:00Great job, everybody
00:53:00Well done
00:53:01You did a great job
00:53:03I'm exhausted
00:53:05Wow, it looks amazing laid out like this
00:53:12200 dishes all plated
00:53:14It's quite a sight
00:53:15They're so similar to ours
00:53:38Yeah, you're right
00:53:39Chilled salad and fried calamari
00:53:41Everyone's worried that they're so similar
00:53:44They'll just have to choose the tastier one
00:53:46We shouldn't worry too much about the other team
00:53:50I wasn't all that anxious
00:53:53You can tell by the shape
00:53:55And you can tell by the color
00:53:56We clearly won
00:53:58This is Korean melon and squid salad
00:54:01The squid is prepared with two different textures
00:54:05You can enjoy the crispy and the chewy texture
00:54:08We pickled the Korean melon
00:54:10And left the peel off
00:54:11Which gives it a crunchiness
00:54:13We also ground the seeds to make the sauce
00:54:17And we made a delicious tartar sauce for you to dip it in
00:54:20Before you eat it
00:54:21I think you'll find there will be a variety of textures
00:54:24I thought there was too much
00:54:27Apple, pear, perilla leaves
00:54:29They added so many things to the Korean melon
00:54:32We definitely won, without a doubt
00:54:35That's my fried calamari
00:54:50They're all good
00:54:51Oh yeah
00:54:53That's my fried calamari
00:55:05I hope it's not chewy
00:55:07It's good I think
00:55:11Right?
00:55:17I bet it's delicious
00:55:19The chilled salad is perfect
00:55:22I hope they enjoy it
00:55:27The white spoons
00:55:29Put the skin on to enhance the texture
00:55:31They put a lot of thought
00:55:34Into the textures
00:55:35Just like they said, yeah
00:55:37Every bite is just so crunchy
00:55:39And the flavors are shifting back and forth
00:55:42A hundred people eating
00:55:44A first for me
00:55:46They're so eager
00:55:50I wonder what they're like so much
00:55:53They're so excited
00:55:53They seem really into it
00:55:55It's good
00:55:56Our dish turned out well
00:55:58Yeah, Korean melon
00:55:59We had plenty of time
00:56:00This is what we decided to name our dish
00:56:03The squid and Korean melon flour has bloomed
00:56:06We blended the Korean melon whole
00:56:09To maintain the fragrance in the dressing
00:56:12Then we delicately prepared the squid by scoring it
00:56:16So that the dressing would stick to the outside of the squid as much as possible
00:56:24We wanted you to enjoy the Korean melon fragrance
00:56:28So we kept it simple
00:56:30We added very few flavors
00:56:32I noticed that their sauce came out
00:56:35Maybe a little too white
00:56:37And I had a gut feeling that we might end up winning
00:56:40Simply because the sauce wasn't quite right
00:56:43This squid is a work of art
00:56:58The scoring was done so well
00:57:02Oh, good reaction
00:57:21They like it
00:57:22They look like they're enjoying it
00:57:23Nice
00:57:24Let's go
00:57:25It might come down to preference
00:57:41You know
00:57:41Yeah, I think so
00:57:42Yeah
00:57:43It might
00:57:45Be a lopsided win
00:57:47It's very likely
00:57:48Yeah, yeah
00:57:49Sure
00:57:49If we win, we'll win big
00:57:51If we lose, it'll be close
00:57:53The first match is so important
00:57:56I'm sure it's delicious
00:57:58It's not an important match
00:57:59The tasting has officially ended
00:58:02And now, we will proceed with voting for the first match
00:58:08The moment of truth, dear lord
00:58:11Oh, man
00:58:13Oh my gosh
00:58:15Okay
00:58:15Should I pray?
00:58:17Give it a try?
00:58:18Just keep it inside
00:58:19Oh, man
00:58:20Consider the black spoon and white spoon dishes
00:58:23Please vote for the team that you think prepared
00:58:26The most delicious dish
00:58:29I wonder if it'll be a landslide
00:58:39The voting has officially ended
00:58:43The black spoons and white spoons made very similar dishes
00:58:49As if you consulted each other
00:58:51But the flavors were so different
00:58:53The white spoons dish brought out the texture of the Korean melon and the squid
00:59:00Also, the fragrance of the apple and water celery
00:59:03Really popped
00:59:05The flavors were strong
00:59:07And they hit you hard with each bite
00:59:09While the black spoons dish
00:59:12Was incredibly smooth
00:59:15Especially the blanched squid
00:59:17The scoring was excellent
00:59:19As soon as I tasted it
00:59:20I told Chef An it was a work of art
00:59:22So good
00:59:23It seems like you tried to maximize
00:59:25The fragrance of the ingredients
00:59:29Meanwhile
00:59:30The other team focused more on the texture
00:59:33They were very different
00:59:34Yet similar in some ways
00:59:36Both dishes were delicious
00:59:37At this time
00:59:39We will reveal
00:59:40The voting results of the returning judges
00:59:43For the first match
00:59:44Oh
00:59:45Oh my gosh
00:59:47First
00:59:48Judge Pekcheong Won
00:59:50Please
00:59:51Reveal your vote
00:59:53Black spoon?
00:59:56Yeah?
00:59:57He voted for black spoon
00:59:58I can't believe it
00:59:59I focused on
01:00:04Which team brought out
01:00:06The natural fragrance
01:00:07Of the Korean melon better
01:00:08I thought the dish
01:00:10From the black spoon chefs
01:00:11Had imbued the true fragrance
01:00:14Of Korean melon
01:00:15Much more naturally
01:00:16Next
01:00:18Judge Anseongjae
01:00:20Please
01:00:21Reveal your vote
01:00:23Nice
01:00:26Yes
01:00:28Nice
01:00:30Nice
01:00:31Nervous
01:00:35For me
01:00:39There were too many textures
01:00:40In the white spoon's
01:00:42Chilled salad
01:00:43But in the black spoon's dish
01:00:45There were these subtle fragrances
01:00:48That excited my taste buds
01:00:50It was really satisfying
01:00:51They got it
01:00:52They acknowledge the delicate flavor
01:00:54The flavor of the Korean melon
01:00:56We've only lost two votes so far
01:00:59We still have 98 votes left
01:01:02Thinking about that is giving me hope
01:01:06And now
01:01:08We will reveal the results
01:01:10From the mystery judging panel
01:01:11Please
01:01:14I can't watch
01:01:17Please reveal
01:01:20The final results
01:01:24Oh
01:01:25I'm excited
01:01:26More black spoon votes
01:01:34Or the same
01:01:35Maybe
01:01:35It's close
01:01:36It's close
01:01:36Wait
01:01:37Oh look
01:01:38The current score is
01:01:47White spoons
01:01:4834 votes
01:01:49Black spoons
01:01:5034 votes as well
01:01:51Oh dear
01:01:53The remainder of the votes
01:01:58That were cast
01:02:00All went
01:02:01To either
01:02:01The black spoon team
01:02:03Or the white spoon team
01:02:04The black spoon team
01:02:06Or the white spoon team
01:02:09What? Oh my god
01:02:09The difference was big?
01:02:11Whoa
01:02:11Oh jeez
01:02:14A difference of 30 votes
01:02:16Jeez, 32 votes
01:02:18That's such a lopsided score
01:02:20We can't lose
01:02:2634
01:02:26Wow
01:02:27Losing this would be a huge blow
01:02:29Oh man
01:02:30Wow
01:02:31We're so screwed
01:02:32We're screwed for sure
01:02:34And now
01:02:35We will share the results
01:02:37Be white
01:02:42Be white
01:02:43Black
01:02:44Now please reveal
01:02:47The last votes
01:02:48We'll be right back to the next
01:02:50We'll be right back to the next
01:03:18We'll be right back to the next
01:03:48We'll be right back to the next
01:04:18We'll be right back to the next
01:04:48We'll be right back to the next
01:04:50We'll be right back to the next
01:05:18We'll be right back to the next
01:05:48We'll be right back to the next
01:05:50We'll be right back to the next
01:05:52We'll be right back to the next
01:05:54We'll be right back to the next
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