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Culinary Class Wars
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00:00:00The results of the vote for the Pohang Monkfish duel are one to one.
00:00:08The problem is that they're both perfect.
00:00:11So what do we do?
00:00:14Let's try one more bite.
00:00:19Should we vote again?
00:00:22Sure.
00:00:24The second vote has now ended.
00:00:27I just voted based on this bite.
00:00:29Yeah, me too.
00:00:29Forgot the rest, voted on that bite.
00:00:32The new results are...
00:00:33The new results are...
00:00:35The new results are...
00:00:38One to one.
00:00:42The new results are...
00:00:45One to one.
00:00:48They're still tied.
00:00:51Are you serious?
00:00:53How?
00:00:54Come on, guys.
00:00:55The results of the vote are...
00:00:58One to one.
00:00:59The new results are...
00:01:01One to one.
00:01:05What's wrong with you?
00:01:10What's wrong with you?
00:01:12I'm sure everyone's like, why can't they make up their minds?
00:01:16But you wouldn't be able to either.
00:01:17The new results are...
00:01:18The new results are...
00:01:19One to one.
00:01:21Again?
00:01:21Wow.
00:01:22One to one.
00:01:24Again?
00:01:24It's a stalemate.
00:01:25So they can't both be winners, right?
00:01:27It has to be two to zero.
00:01:28The second vote was also a tie?
00:01:30I mean...
00:01:30If they can't reach the green...
00:01:31I guess they'll go again.
00:01:35I was so relieved for a second.
00:01:38And then they...
00:01:39The second tie was unprecedented.
00:01:43So that means...
00:01:44It's really neck and neck, huh?
00:01:46We're good.
00:01:53Great.
00:01:55Man, that was tough.
00:01:56This is the closest it's been.
00:01:58Absolutely.
00:02:00Really?
00:02:01Oh, thank God.
00:02:02Okay.
00:02:02It's okay.
00:02:04It's all right.
00:02:04It's almost done.
00:02:08Okay.
00:02:08Dueling chefs, please.
00:02:18Re-enter the room.
00:02:22Hello.
00:02:25Well done.
00:02:26Hello there.
00:02:27Oh, goodness.
00:02:28Welcome.
00:02:29We really wish you two weren't paired up for this.
00:02:32I'm serious.
00:02:33They were both equally impressive.
00:02:35However, even though it was a very difficult decision,
00:02:38we did have to pick one.
00:02:39We can't make it a tie.
00:02:42So with that,
00:02:44the survivor
00:02:44of the Poong
00:02:46Monkfish Duel is
00:02:48I think it's Ho Young.
00:02:50Let's go, Soul Mother!
00:02:53Monkfish Duel is
00:02:54Black Spoon Chef Soul Mother.
00:03:03Really?
00:03:03Congratulations.
00:03:08The survivor
00:03:09is Black Spoon Chef Soul Mother.
00:03:13She did it!
00:03:15Is Black Spoon Chef Soul Mother.
00:03:18Ho Young lost, huh?
00:03:19Wow.
00:03:23That's really surprising.
00:03:25It really came down to the details.
00:03:27And at the end,
00:03:28we went back to the Monkfish.
00:03:29So we took a piece of fish from each plate
00:03:31and tried to compare them.
00:03:32After trying this piece
00:03:33and that piece,
00:03:34I thought this one was more tender.
00:03:36And as I was chewing it,
00:03:37I thought,
00:03:37this is it.
00:03:39We have to focus on the main
00:03:40ingredient.
00:03:43Monkfish.
00:03:44And the difference was subtle.
00:03:46But the Monkfish
00:03:46and the steamed egg
00:03:47was just
00:03:48a little too dry.
00:03:51And if we have to pick one,
00:03:53I should choose the better cooked fish.
00:03:55It was just the slightest difference.
00:03:57They were both delicious.
00:03:58Yes, they were both excellent.
00:04:01I think that
00:04:02it was the spiciness of my dish
00:04:04that ultimately won them over.
00:04:07But I also think
00:04:07I got really lucky.
00:04:09I just happened to make the dish
00:04:10that the judges preferred.
00:04:11They could have easily gone to him.
00:04:13I am 100% satisfied
00:04:15with how my dish turned out today.
00:04:17I wouldn't change
00:04:18a single thing about it.
00:04:20So,
00:04:21the fact that she beat me
00:04:23means she did an incredible job.
00:04:26From here,
00:04:28I'll head back to work
00:04:29and keep cooking at my restaurant
00:04:31under Raymond Kim's.
00:04:37Looks like we're both out.
00:04:41All I care about
00:04:42is that my son knows
00:04:44that Papa's a chef.
00:04:45French Papa
00:04:46has survived.
00:04:48French Papa!
00:04:48French Papa!
00:04:50I was so happy.
00:04:53Happier than I thought possible.
00:04:55Having survived the first round
00:04:56and going into the second,
00:04:58all I want
00:04:59is to do my best.
00:05:01At least I have confidence
00:05:03in my abilities.
00:05:04As long as I get an ingredient
00:05:06that I'm comfortable with,
00:05:08I'll have a real shot at winning.
00:05:11All right.
00:05:11What's the next big match?
00:05:13I'd say the French cuisine duel.
00:05:15I have a hard time
00:05:16looking Chef Pac in the eye.
00:05:18He's a living legend,
00:05:20so it's intimidating.
00:05:21I mean,
00:05:22he's a legend among legends.
00:05:23All of us chefs
00:05:24should be crawling
00:05:25on our knees before him.
00:05:28He brought Western cuisine
00:05:29to Korea.
00:05:30He's first gen.
00:05:30French cuisine is
00:05:31no big deal.
00:05:37He's first generation,
00:05:39which means
00:05:40he's one of the chefs
00:05:41that introduced
00:05:42Western cuisine to Korea.
00:05:44When I first started cooking,
00:05:46he was my idol.
00:05:48One of the first chefs
00:05:49to represent Korea globally.
00:05:51I'm Pak Hyun-nam,
00:05:52a culinary master of Korea.
00:05:55I've been cooking
00:05:56for 47 years and counting.
00:05:58I was the first native Korean
00:06:00to be an executive chef
00:06:01at a luxury hotel,
00:06:03a position that,
00:06:04for many years,
00:06:04was always reserved
00:06:05for foreign chefs.
00:06:07I'm also the only chef
00:06:08in Korea
00:06:09to have received the honor
00:06:10of being decorated
00:06:12by the French government.
00:06:13As a culinary master
00:06:14and someone
00:06:15who loves to cook,
00:06:16I'm incredibly excited
00:06:18to be here,
00:06:19and I hope I can offer
00:06:20whatever support I can.
00:06:22Good luck.
00:06:26French papa was on my radar
00:06:28from the beginning.
00:06:29That chef over there,
00:06:30it looks like he's making
00:06:31bouillabaisse.
00:06:32Yeah.
00:06:33As both a chef
00:06:34and fellow French cuisine specialist,
00:06:36I really wanted to face off
00:06:38against him.
00:06:39So I'm glad to have him
00:06:40as my opponent.
00:06:41The more I learned
00:06:43about Chef Hyonam,
00:06:44how he grew up
00:06:45without French cuisine,
00:06:46but fell in love with it,
00:06:48learned to cook,
00:06:49impressed these gourmands,
00:06:50and eventually earned
00:06:51a medal from France
00:06:53for all his achievements,
00:06:54it struck me
00:06:55how similar
00:06:56our journeys have been.
00:06:58I feel very honored
00:06:59to be going up against him.
00:07:01You may now begin
00:07:02cooking your dish.
00:07:08All right.
00:07:09Let's go.
00:07:10Yeah, fantastic.
00:07:11Black spoon.
00:07:11You can do it.
00:07:22It looks like they grabbed
00:07:23similar ingredients.
00:07:25Carrots, onions.
00:07:27They're both making bouillon.
00:07:30Poor bouillon, huh?
00:07:31Hmm.
00:07:32Very old school.
00:07:33I like it.
00:07:35I think they'll use
00:07:37similar techniques.
00:07:38It's done.
00:07:39It's done.
00:07:39What ingredient
00:07:39did they get?
00:07:45Here's a fun fact.
00:07:47Koreans consume 90%
00:07:48of the world's whelks,
00:07:49and since they were
00:07:51our chosen ingredient
00:07:52for the duel,
00:07:53I had to make sure
00:07:54I cooked them perfectly.
00:07:55They're known for having
00:07:56a very chewy texture,
00:07:58but I thought they'd be nicer
00:07:59if they were tender,
00:08:00so I boiled them
00:08:01for about 50 minutes.
00:08:02The whelks are boiled in broth.
00:08:06When you eat it cold
00:08:07with a bit of sauce,
00:08:09the chewy texture
00:08:10is really quite nice.
00:08:12But since I'm preparing
00:08:12a warm dish,
00:08:13I don't want them
00:08:14to be chewy.
00:08:16Boiling whelks
00:08:17is how they get
00:08:18really tender.
00:08:23Wow.
00:08:23It's neck and neck,
00:08:24really.
00:08:24I think it's going
00:08:25to come down
00:08:26to texture.
00:08:28They're just sliding out.
00:08:37Technically speaking,
00:08:38whelks are a type
00:08:39of sea snail.
00:08:41They're sea snails,
00:08:43but they're still snails.
00:08:44And in French cuisine,
00:08:46regular snails
00:08:46are a famous delicacy.
00:08:48So I thought,
00:08:54why not prepare the whelks
00:08:56in a similar style?
00:08:58This is Korean
00:08:59escargot de seokjo.
00:09:01I had to boil the whelks
00:09:02for a while
00:09:03to achieve a tender texture.
00:09:05The innards
00:09:05are separated
00:09:06from the shells,
00:09:07added to a mix
00:09:10of herbs and butter
00:09:11to make innards
00:09:13herb butter.
00:09:16I pipe the herb butter
00:09:17into the whelk shells,
00:09:19stuff in the meat,
00:09:20then add more butter.
00:09:26I think in the eyes
00:09:27of a Korean audience,
00:09:28this seems like
00:09:29a novel idea,
00:09:30using whelks
00:09:31like you would snails.
00:09:33Then top with some breadcrumbs
00:09:35and pop into the oven
00:09:36to bake.
00:09:37Classic among classics.
00:09:39It's cool.
00:09:40This is a velote sauce
00:09:41made with cream
00:09:42and clam broth.
00:09:44I wanted to make a sauce
00:09:45that can complement
00:09:46the whelk
00:09:47while enhancing
00:09:48its flavors.
00:09:50French cuisine
00:09:51is a battle
00:09:52of the sauces.
00:09:57Is that seaweed?
00:09:58He sure got a lot of it.
00:10:01How is he going to use it?
00:10:06I wanted to play
00:10:07with Korean flavors,
00:10:09so I'm going to use
00:10:10seasoned seaweed
00:10:11to make a sauce
00:10:12for my dish.
00:10:15Our ingredient
00:10:16was picked
00:10:17to represent
00:10:18Sokcho,
00:10:19so I'm making
00:10:19a seaweed sauce
00:10:20with whelks
00:10:21because it reminds me
00:10:23of Sokcho's
00:10:23blue sea.
00:10:26The whelk
00:10:26is the designated
00:10:27star ingredient.
00:10:29The seaweed
00:10:30can't outshine it.
00:10:31I want to serve
00:10:32the judges
00:10:33something that evokes
00:10:34the elegant feeling
00:10:35of the ocean.
00:10:37I think he's using
00:10:37sesame oil.
00:10:38Sesame oil?
00:10:39I think so.
00:10:40Oh, you're right.
00:10:42To top it all off,
00:10:43I decided to cook
00:10:44with sesame oil.
00:10:46French technique,
00:10:47Korean flavors.
00:10:49There are so many
00:10:50wonderful Korean
00:10:51ingredients,
00:10:51and I believe
00:10:52we can use
00:10:53those ingredients
00:10:54to create flavors
00:10:55on par with the French.
00:10:57To me,
00:10:58that's the key
00:10:59to nailing this dish.
00:11:02Chef Pak Hyonung,
00:11:04after all these years,
00:11:06he can still show us
00:11:07something new
00:11:08and innovative.
00:11:08It's amazing.
00:11:10And of course,
00:11:12Gongwon province
00:11:12is known
00:11:13for its potatoes,
00:11:14so I'll be serving
00:11:15my dish
00:11:15with a potato risotto,
00:11:17where the potato
00:11:17is used
00:11:18instead of the rice.
00:11:19Whoa.
00:11:21Whoa.
00:11:21Whoa.
00:11:23Ah, turn and peel.
00:11:25Very nice.
00:11:27Look at that.
00:11:28Wow.
00:11:29Turn and peel.
00:11:29Turn and peel.
00:11:31That's a master technique.
00:11:34Wow.
00:11:35How on earth
00:11:36is he doing that?
00:11:37It's got to be
00:11:38muscle memory.
00:11:38Sure.
00:11:39I mean,
00:11:40is this some crazy
00:11:41European technique?
00:11:42Yeah, I cannot do that.
00:11:45Even after all these years,
00:11:46his skills are incredible.
00:11:51You can tell
00:11:52how precise
00:11:52his movements are.
00:11:53It's all experience.
00:11:55I can't believe
00:11:56this is actually happening.
00:11:57when I was a kid,
00:11:59I was enamored
00:11:59with French cooking.
00:12:02I used to watch
00:12:02videos of him
00:12:03to try to copy him.
00:12:06And now he's here,
00:12:08cooking away.
00:12:10It's amazing how,
00:12:11in spite of the injury
00:12:12to his finger,
00:12:14he managed to become
00:12:14an executive chef.
00:12:16my hand.
00:12:20I grew up
00:12:21all the way out
00:12:22in the country,
00:12:23and we'd chop
00:12:24fodder for cattle.
00:12:25The first year I did it,
00:12:26I wasn't looking,
00:12:27and I ended up
00:12:28cutting off
00:12:29part of my finger.
00:12:31You would think
00:12:32this would have
00:12:33set me back,
00:12:34but
00:12:35it actually did
00:12:36the opposite.
00:12:36I don't consider it
00:12:38a disability at all.
00:12:41It's never been
00:12:41an inconvenience.
00:12:44I mean,
00:12:44it took a bit
00:12:45to figure out
00:12:46how to do things
00:12:47my way,
00:12:47but whether I had
00:12:49to use a knife
00:12:50or hold a pan,
00:12:51I just found
00:12:52a way to adapt.
00:12:57What if I'd cut off
00:12:58my entire hand?
00:12:59Would I have been
00:13:00able to do this?
00:13:01So losing this finger
00:13:02wasn't a curse.
00:13:04It was actually
00:13:04a blessing in disguise.
00:13:07It taught me
00:13:08how to look at life
00:13:09with optimism
00:13:10and how to live positively.
00:13:15When I cook,
00:13:16I do so
00:13:17with a joyful heart.
00:13:18It makes me happy,
00:13:19so I do it.
00:13:25The potato risotto
00:13:26is very important.
00:13:28I start by
00:13:28cubing the potatoes,
00:13:29then I add them
00:13:30to a blue crab
00:13:31bisque sauce
00:13:31and cook them
00:13:32nice and slow
00:13:33on the stovetop.
00:13:34To get the risotto texture,
00:13:36they should be
00:13:36slightly underdone.
00:13:40He's just so calm.
00:13:41He's not even
00:13:41breaking a sweat.
00:13:42I'm impressed.
00:13:48Seeing how
00:13:49composed he was
00:13:50actually made me
00:13:51a lot more nervous.
00:13:53There's a lot of pressure,
00:13:54especially when
00:13:55it comes to time.
00:13:57Is he making
00:13:58vol-au-vent?
00:13:59That's the only
00:14:00donut-shaped pastry
00:14:01they have, right?
00:14:07Well, there's
00:14:0825 minutes left.
00:14:09Hurry.
00:14:10It's too late.
00:14:12In France,
00:14:13escargot is often
00:14:13served with some
00:14:14type of bread,
00:14:15so I decided
00:14:16to make some.
00:14:19Go, Papa.
00:14:20Go, go.
00:14:21Hurry up.
00:14:22He's gonna be
00:14:22cutting it close.
00:14:23Did he just
00:14:26pop those in?
00:14:27Yeah, but
00:14:27they bake quick.
00:14:29The tricky part
00:14:29is going to be
00:14:30getting everything
00:14:30filled and plated
00:14:31in time,
00:14:32especially if those
00:14:32are hot.
00:14:36Is he just waiting?
00:14:37Wow, he's just
00:14:38standing there.
00:14:39He looks so relaxed.
00:14:39No worries at all.
00:14:41Lots to do.
00:14:42I think he's
00:14:51plating already.
00:14:52Chef Pak.
00:14:53Five minutes.
00:15:08Four.
00:15:10Ten minutes.
00:15:10Oh, he's done.
00:15:23Way to go.
00:15:25Great work.
00:15:26Very nice.
00:15:27It makes it look easy.
00:15:31The ball of aunt
00:15:32aren't out yet.
00:15:32I'm getting anxious.
00:15:34I hope they're
00:15:35actually rising.
00:15:37Hurry up.
00:15:39Damn it, ovens.
00:15:39Oh, no.
00:15:45Four minutes left.
00:15:46Yeah, thank you.
00:15:47Oh.
00:15:51Here they come.
00:15:52Done.
00:15:55Made it.
00:15:56They rose, they rose.
00:15:57He's got it.
00:15:58They're out.
00:15:59They're all done.
00:16:08Two and a half.
00:16:09Okay.
00:16:12I think he's out of time.
00:16:23Shouldn't they be plated?
00:16:24Still got a minute and a half.
00:16:25French papa.
00:16:26French papa.
00:16:27Stay calm.
00:16:28French papa.
00:16:28They just needed a bit longer.
00:16:30One minute.
00:16:32I wanted my dish to be
00:16:33warm and inviting.
00:16:34Let's run.
00:16:38Hurry, hurry, hurry, hurry.
00:16:41Don't rush.
00:16:41Be careful, be careful.
00:16:42Careful.
00:16:47Hot, hot, hot.
00:16:49Ten seconds.
00:16:51Oh, my God.
00:16:52It's too close.
00:16:56Okay.
00:16:57Well done.
00:16:58That was too close.
00:17:09We were on the edge of our seats.
00:17:10He'd worked so hard.
00:17:15I knew he made something great.
00:17:17I hope the judges love his dish.
00:17:20Shall we?
00:17:21Yes.
00:17:22I'm rooting for him.
00:17:23I hope he surpasses me and wins the duel.
00:17:26Let's go!
00:17:27I want him to soar
00:17:28and be the best chef he can be.
00:17:38The theme of this duel
00:17:40is Sokcho Welk.
00:17:42First,
00:17:44the judges will taste
00:17:45dish number one.
00:17:50I'm betting on flavor.
00:17:51Well, the depth of flavor.
00:17:53It's the sea of Sokcho
00:17:54captured within a plate of food.
00:17:57As I looked at his dish,
00:18:03I noticed that it was
00:18:04this lovely blend
00:18:05of Korean and French cuisine.
00:18:08You could see it
00:18:09in how he moved.
00:18:12The level of expertise
00:18:14he'd honed over so many years.
00:18:27There's potatoes here.
00:18:39There are.
00:18:48Seaweed?
00:18:49Oh, you can cook welk like this.
00:18:59I like the texture.
00:19:00They're welk and potatoes.
00:19:03Potatoes,
00:19:04they're not completely done.
00:19:05There's a slight bend.
00:19:06But when you chew it,
00:19:08the textures harmonize.
00:19:10It leaves an impression.
00:19:14Next,
00:19:15the judges will taste
00:19:16dish number two.
00:19:17I want all the small components
00:19:23to come together here.
00:19:25Welk that's been cooked
00:19:27in an herb butter sauce,
00:19:30nestled in a boule au vent,
00:19:31and covered in cream sauce.
00:19:34And when the judges take a bite,
00:19:36I want the flavors
00:19:38to burst in harmony
00:19:39on the palate.
00:19:50I loved the idea
00:19:52of making escargot
00:19:53out of welk.
00:19:54And to serve it,
00:19:55he placed it inside
00:19:56fresh-baked boulevard.
00:19:58He did an excellent job.
00:20:00He really did.
00:20:06Tastes familiar.
00:20:22Two different takes on western cuisine, I like it.
00:20:38In the first dish, the chef used seaweed as a sauce, so it's western cuisine, but the
00:20:42flavor profile is very unique.
00:20:45And the second one is a very classic, very familiar French dish.
00:20:48Yes, exactly.
00:20:50In baseball terms, if I threw a classic fastball, Chef Pak Hyon-nam had thrown a curveball.
00:20:58The voting has ended.
00:21:02The results are two to zero.
00:21:08Two to zero.
00:21:09Wow.
00:21:10Wow.
00:21:11Man.
00:21:12Two to zero.
00:21:13Wow.
00:21:14All right then.
00:21:15I see.
00:21:16It was you, Chef Pak Hyon-nam.
00:21:20So, whelks, when it comes to French cuisine, whelks aren't all that common.
00:21:25I was pleasantly surprised by how the two of you were able to interpret the whelk through
00:21:30the lens of French cuisine.
00:21:32One dish used potatoes to enhance its texture.
00:21:34What I really love about those is that they were slightly underdone, so they gave some crunch
00:21:40while the whelk was soft.
00:21:41I really enjoyed eating it.
00:21:43And over here, when I realized you'd used whelk as a substitute for a French snail dish,
00:21:49I asked myself, how come I've never thought of this?
00:21:52It was a delightful, well-executed idea.
00:21:54I loved them.
00:21:55I was very pleasantly surprised.
00:21:59Here are the results of the Seokjo-whelk duel.
00:22:09The survivor of the one-on-one black spoon versus white spoon duel is...
00:22:17White Spoon Chef Pak Hyon-nam.
00:22:20Congratulations.
00:22:24I mean, he's a culinary master for a reason.
00:22:32Right.
00:22:33I loved both, but the originality of the dish and that seaweed sauce gave it a slight edge.
00:22:38The texture was great, and I loved the way it all harmonized in my mouth.
00:22:43So as for the escargot, as soon as I took a bite, it felt fresh.
00:22:49I loved how everything tasted together, but unfortunately there was a bit of dirt.
00:22:53And I had to spit it out.
00:22:56Grab a napkin.
00:22:59Personally, I prefer this style of cuisine.
00:23:02And as I was chewing, I thought it was delicious and very well executed.
00:23:11But unfortunately it.
00:23:12I understand.
00:23:13Yeah, thank you.
00:23:14Thank you both.
00:23:20Great work.
00:23:22You did great.
00:23:23I had a really wonderful time.
00:23:24I feel terrible.
00:23:25I really wanted him to win the duel.
00:23:29Seeing him lose, it really breaks my heart, but even though he's leaving, I'm still rooting
00:23:34for him.
00:23:35I hope he finds success.
00:23:36I really do.
00:23:37Yes.
00:23:38I did my best.
00:23:40And of course, I'm so grateful for the experience.
00:23:49But there's still this pit in my stomach.
00:23:53As a parent, your first thought is, will my kid be disappointed in me?
00:23:57And even if he isn't, I still worry about that.
00:24:00I just, I feel, how do I put this?
00:24:03I feel guilty.
00:24:06I really do, yeah.
00:24:08As a dad, I want to be someone my son can be proud of.
00:24:13You know, if I ever had the chance, I'd like to run a small cafe for kids who have developmental
00:24:21disabilities, something small, but very beautiful that serves breakfast.
00:24:27And I hope that dream becomes a reality soon, so J. Jin and I can cook together.
00:24:38What if green onions were the only vegetable in the world?
00:24:43In this dish, they're the star.
00:24:51You can't make it without them.
00:24:56Hey, Chaegang Rook.
00:24:58It's like he's a celebrity.
00:24:59Right?
00:25:00I'm such a huge fan of his.
00:25:02I even have his book.
00:25:04Is he braising?
00:25:05He has to be.
00:25:06He has to.
00:25:07Is it a braised dish or not?
00:25:08The people want to know.
00:25:10I'm always interested to see what he comes up with.
00:25:12He keeps you on your toes.
00:25:14Yeah, looking forward to it.
00:25:16Chef Chaegang Rook is the most suited person for culinary class wars.
00:25:19He even did the preliminaries, so...
00:25:21I feel like I have this newfound resolve, determination, you know, uh, perseverance.
00:25:27Like I have a bit of a buff as a returning chef.
00:25:31I want to survive.
00:25:32I know that if I lose here, I'm out.
00:25:41This time around, I've got green onion.
00:25:45I'm going to take a single stock and divide it up.
00:26:02Everything I can do with green onion, I'm going to do.
00:26:10I took it to the extreme.
00:26:11What if this was all I had?
00:26:13Do they look too relaxed to you?
00:26:16Who?
00:26:17The Black Spoons.
00:26:18All of them.
00:26:19Especially that one there.
00:26:21We should watch out for him.
00:26:23Yeah.
00:26:24He's very calm and collected.
00:26:26What was his nickname again?
00:26:29Iron Arms.
00:26:30Right.
00:26:31Iron Arms.
00:26:32He's a soba guy.
00:26:33Yeah, soba noodles.
00:26:34Man, hand-cut soba noodles.
00:26:35It's the mark of a talented cook.
00:26:36Iron Arms, you've survived.
00:26:38I'm not sure how he's going to fare against Chef Che, but if he advances, he'll go far.
00:26:46I wanted to duel Chef Che because I'm such a big fan of his.
00:26:51I'm not sure how he's going to fare against Chef Che, but if he advances, he'll go far.
00:26:55I wanted to duel Chef Che because I'm such a big fan of his.
00:27:01I also like that both of us specialize in Japanese cuisine.
00:27:06So, since our techniques are similar, I figured the subtleties of our dishes would stand out more.
00:27:15Look at that.
00:27:16He carries himself like a pro.
00:27:18Who is he?
00:27:19And how did he become such a refined chef?
00:27:21That's really something.
00:27:22That's really incredible.
00:27:23He's young, but clearly experienced.
00:27:32I don't think anyone knows who he is, right?
00:27:35Ho Young didn't.
00:27:36He didn't, and Chef Kim Gun didn't.
00:27:38Chef Kim doesn't know either.
00:27:40I think he might be one of those hidden gems.
00:27:44Maybe something's wrong with me, but I actually wasn't nervous at all.
00:27:51I felt confident, so I had no reason to worry.
00:27:54I'm good with green onions.
00:27:56I know how to bring out their natural flavor and concentrate their sweetness.
00:28:01He's just grilling it on the charcoal.
00:28:11Green onions are great on their own.
00:28:13All you really need to do is grill them to make them perfect.
00:28:16When the sharp, spicy flavor starts to condense, they become sweet.
00:28:23But it's hard to get right.
00:28:26You need to be very careful.
00:28:28It's an easy enough process, so it's really all about timing.
00:28:33It can't be too soft, the stems should be still somewhat firm, and it can't be too sweet.
00:28:39You should still be able to taste that bitey flavor.
00:28:42It's those details that can really make or break you here.
00:28:49Just based on what I've seen so far, Iron Arms dish seems much simpler than Chef Che's.
00:28:54It's a really stark contrast.
00:28:55Yeah.
00:28:56He's just kind of bouncing around the kitchen, isn't he?
00:28:58He's got a lot of cookware, too.
00:29:00No kidding. He looks laser-focused.
00:29:03When it comes to these challenges, I tend to be diligent.
00:29:07There's lots of ideas I want to express, so I need a lot of different tools.
00:29:11I stir fry some green onion.
00:29:16And use those to make a broth.
00:29:20While elsewhere, I'll boil some more.
00:29:26And create a second broth.
00:29:39It's almost similar to a steak.
00:29:41You can extract the juice of the onions by pressing down on them.
00:29:44Personally, I like green onion broth.
00:29:47So I made two of them.
00:29:49Two large batches with lots of green onions.
00:29:59Then I slowly add them both to an egg mixture.
00:30:01I'm making steamed eggs with green onion broth.
00:30:15In Japan, it's usually called chawanmushi.
00:30:18What I like about steamed egg is that it's light enough to really showcase the different green onion flavors.
00:30:25And then, as a side dish, since I'm imagining a world where the only available produce is green onion...
00:30:32I'll grill some.
00:30:47And then, I'll braise them.
00:30:51And finally, to top it all off, there's some deep-fried green onion stalks.
00:31:01In this dish, the green onions dominate.
00:31:05Yeah.
00:31:07Whatever Chef Che is doing, it looks incredibly complicated.
00:31:10Yeah.
00:31:11It's interesting to see Chef Che like this.
00:31:15He usually keeps it simple.
00:31:20And meanwhile, there's iron arms just grilling away.
00:31:29Ironically, it takes a lot of effort, and it can be challenging to get them to the right level of done-ness.
00:31:41The skin's charred, since it's cooked on the charcoal.
00:31:54So you'll want to remove the outer layer.
00:31:56And that second layer, the one that's not charred, should be just right.
00:32:11I love grilled green onions.
00:32:13They're delicious.
00:32:15It's difficult to present a simple dish, but he seems to be pulling it off.
00:32:20It takes a lot of confidence, too.
00:32:21Exactly, that's key.
00:32:22It's really challenging.
00:32:23Especially in this setting.
00:32:24And when your opponent's busy.
00:32:26I think by the end of this, I'm pretty sure I'll have cooked green onion.
00:32:48In every possible way you can, I'm taking it to its limit.
00:32:52It's kind of like a big green onion showcase.
00:32:56There's the sharp raw flavor, the sweet cooked flavor, and the special blend that happens when they're a bit charred.
00:33:03I'm exposing them, you know?
00:33:05I'm revealing all their secrets.
00:33:10I wanted the natural flavor of the green onions to shine through.
00:33:16To complement the green onions, I serve them with a warm sauce made with white Japanese miso.
00:33:22And then, for garnish, just to enhance the overall flavor, some finely chopped jerky, wasabi, and raw green onion.
00:33:36I didn't mess up at all, and I didn't get stuck, so I felt optimistic.
00:33:41Jindo green onion chefs, enter the judging room.
00:33:43Walking back in felt nostalgic. I liked the new decor. Yeah. It had a wooden style. Weirdly enough, I was more nervous this time around.
00:33:53Once you enter that room, there's just this heavy, suffocating atmosphere. And you can't speak, but...
00:34:05I kind of felt like breaking the rules. Going up to whisper, hello, but...
00:34:07I kind of felt like breaking the rules. Going up to whisper, hello, but...
00:34:11First, the judges will taste... dish number one.
00:34:29the way the dish was designed and layered was very deliberate
00:34:51there's a lot going on and i want that to come across now they only get a few bites
00:34:56but just taking one big scoop and serving that wouldn't really do it justice even though it's
00:35:04one dish there's a lot of different ways you can taste it when he took out three spoons
00:35:14i've realized just how detailed he'd been all right here we go
00:35:20for the first spoon i loaded a little bit of everything into one bite
00:35:26so
00:35:28so
00:35:33so
00:35:37so
00:35:40so
00:35:44so
00:35:46so
00:35:48so
00:35:52It's a steamed egg, but you eat it like you would eat a soup.
00:36:05So for the second bite, I wanted them to focus on the steamed egg itself.
00:36:09And by doing that, they'd mostly focus on the broths and the egg.
00:36:22And finally, I stirred the last of it and scooped it up.
00:36:32With sea urchin roe, the longer you cook it, the sweeter the resulting flavor.
00:36:39It's very similar to green onion, so that's how I finished it off.
00:36:43It's a steamed egg, but it's also very sweet.
00:36:53Whoa.
00:36:56What did they do with these flavors?
00:37:00What's weird is that it tastes like every single green onion dish.
00:37:05Next, the judges will taste dish number two.
00:37:13Hmm.
00:37:39Hmm.
00:37:41Could I have a bit more, please?
00:37:43This is also Japanese cuisine, but they're very different.
00:38:05It's crazy how different these pairings have been.
00:38:08I agree.
00:38:08And with green onion specifically, these two are so opposite of one another.
00:38:14One chef sought to perfect the flavor, while the other chef really explored the diversity of that flavor.
00:38:20The results of the vote are two to zero.
00:38:27Oh.
00:38:29Two to zero.
00:38:31Whoa.
00:38:32Whoa.
00:38:34Take a look, take a look, take a look.
00:38:36If iron arms wins, honestly, that'd be amazing.
00:38:39Oh.
00:38:40You know what I love?
00:38:42The sea urchin roe, which can easily dominate.
00:38:45Ended up taking a back seat today.
00:38:47Green onion and sea urchin roe are very distinct.
00:38:50But when you heat both ingredients, a similar reaction occurs where they both become sweeter and complement each other.
00:38:57So I use both.
00:38:58And I agree with Judge Peck.
00:39:00I like that it elevated the green onion.
00:39:03And that it didn't awkwardly stick out, you know?
00:39:07This dish is yours?
00:39:09Yes.
00:39:10You're very brave.
00:39:11This green onion dish, Chef Iron Arms, it's the kind of thing you only serve if you're confident you can perfect it.
00:39:21And you took this and you did everything you could to really bring the flavor to its peak.
00:39:27I was really surprised.
00:39:29Now then, here are the results of the Jindal Green Onion Duel.
00:39:35The survivor of the one-on-one black spoon versus white spoon duel is...
00:39:41White spoon chef, Che Kung Rok.
00:39:45Congratulations.
00:39:48White spoon chef, Che Kung Rok.
00:39:56It was just too high of a wall to breach.
00:39:59It's too high.
00:40:00Yeah.
00:40:01The fact that you chose to make Cha Wan Mushy, and that you managed to pack so much in there.
00:40:06I mean, you steamed them, grilled them, fried them, everything.
00:40:09It was an egg dish.
00:40:11That's what we ate.
00:40:12But it was just a vessel for the star ingredient.
00:40:15Every single element that he added only further maximized the flavor of the green onions.
00:40:21It was very strategic.
00:40:24And the flavor was different in each bite.
00:40:26Oh, it's green onion.
00:40:31Wait, so is this...
00:40:32Whoa, this too?
00:40:33He's toying with us, subverting expectations and playing with our taste buds.
00:40:37It's delightful.
00:40:38Like I've been set up in the best way possible.
00:40:41Even now, I get excited just thinking about it.
00:40:44When I saw what chef Che had prepared, I realized that he really wanted to showcase how diverse flavor could be.
00:40:52And I think I'd been a bit too narrow-minded.
00:40:56But it was exhilarating.
00:40:58I'm very happy.
00:41:00Reality television is very dog-eat-dog.
00:41:03You can't let your guard down.
00:41:04Especially if you win a challenge.
00:41:08But I can let myself relax for a brief moment.
00:41:19I was kind of a nervous wreck.
00:41:22Even so, I knew I had to do my best.
00:41:26So I decided to make something only I could.
00:41:28In the first round, I wanted to show the judges all the things I do best.
00:41:39Chef Proom Master Yun, you've survived.
00:41:42Congratulations.
00:41:43Really?
00:41:46And now that I survived that round, I'm all the more determined to survive to the end.
00:41:52So I'm going to win this duel.
00:41:54She moves so elegantly in the kitchen.
00:42:00It's almost like watching a crane.
00:42:05I feel more at ease in the kitchen.
00:42:08Watching everyone from the balcony was actually quite stressful.
00:42:12Chef E looks so relaxed.
00:42:14She's got this masterful aura.
00:42:17She's an executive chef, right?
00:42:19For the hotel?
00:42:20And she specializes in Korean cuisine?
00:42:22Yeah, that's right.
00:42:23Yeah.
00:42:23Those roles almost never go to Korean specialists.
00:42:26Exactly.
00:42:26She has some serious skills.
00:42:28I guarantee it.
00:42:31I am the first woman to become an executive chef at a hotel.
00:42:40I'm passionate about traditional Korean cuisine.
00:42:43And so, in order to share that passion, I signed up for this.
00:42:47In that sense, I'm a very single-minded person.
00:42:50She's a master.
00:42:51So, yes, I'm very nervous.
00:42:53I feel like our dishes are going to be very different.
00:42:56The ingredient for your duel is...
00:42:59Gongju chestnut.
00:43:00I wonder what those two are going to end up making.
00:43:09Chestnuts are tough.
00:43:10The tricky thing about chestnuts is that they're primarily used as a secondary ingredient.
00:43:16You should know that chestnut is present, even with your eyes closed.
00:43:21So, I'm going to make chestnut porridge.
00:43:25The base of the dish will be a white porridge, so I'm going to be using glutinous rice to make that.
00:43:30During the Goriot dynasty, porridge, specifically white porridge, was often eaten as an appetizer.
00:43:40So, I thought that adding the chestnuts and combining those warm flavors would be nice and comforting.
00:43:46After the chestnuts have been thoroughly steamed, I grind them in a process.
00:43:58Add them to the white porridge and mix.
00:44:03Chestnuts and porridge, harmonizing together.
00:44:06It looks like she went with a proper hotel-style chestnut porridge.
00:44:21I thought her ingredient was chestnuts.
00:44:25So, why is she kneading?
00:44:28I'm going to be making a dish that I'm pretty sure hasn't been made like this.
00:44:34I'm making chestnut fresh rice cake soup.
00:44:36With chestnut rice cake sticks.
00:44:39All these Italian chefs are out there making fresh pasta.
00:44:42And I'm making fresh rice cake soup.
00:44:44In Chongqing Pravice, there's a method for making fresh rice cake sticks.
00:44:48Which is to knead glutinous rice flour with hot water.
00:44:52Rice cakes are kind of a perfect vessel for food.
00:44:56I use a mortar and pestle to mash the chestnuts.
00:45:03Once it becomes a paste, I stuff it in the dough and roll it up.
00:45:06I decided to shape the dough into small bite-sized pieces, almost coin-sized.
00:45:19And in addition, just so they can really taste the chestnuts, I'm going to mince some well-cooked
00:45:27shank and make some meatballs.
00:45:29And those have a two-to-one ratio of chestnuts to meat.
00:45:32That way, you can actually taste the chestnut in the meatballs.
00:45:35Meatballs are often made with some kind of tofu, so the chestnuts are a good substitute.
00:45:40It's just layering chestnuts.
00:45:43Chestnuts on chestnuts on chestnuts.
00:45:45As a chef, I specialize in traditional cuisine.
00:45:51I don't really like utilizing complex techniques.
00:45:55I prefer to focus on creating deep flavor profiles.
00:45:58And for this type of porridge, I wanted a sophisticated flavor.
00:46:03Oh, she's done.
00:46:13Oh, she's done.
00:46:15Oh, she's done.
00:46:16Already?
00:46:16It took less than an hour.
00:46:19Amazing.
00:46:19Great job.
00:46:24As expected, she's on another level.
00:46:27As a chef, I tend to be a little obsessive, and I was so fixated on not losing the chestnuts
00:46:35that I decided not to add anything else.
00:46:39I did test a few different ingredients, like green onions and radish, but neither of those
00:46:44worked well.
00:46:45The chestnut was overpowered.
00:46:51Chestnuts, rice, and Korean beef shank.
00:46:55That's it.
00:46:55I hope it resonates with the judges.
00:47:07I want to show them something unique, something only I can do.
00:47:13First, the judges will taste dish number one.
00:47:18This porridge maximizes the nutty chestnut flavor so that you can taste it in every single bite.
00:47:25It's very subtle, yes.
00:47:37It's a very simple dish, but very warm and comforting.
00:47:53Right.
00:47:57Next, the judges will taste dish number two.
00:48:10Yes, my hands are trembling.
00:48:14It's a stressful situation.
00:48:15So use both hands.
00:48:18So use both hands.
00:48:18Hmm, rice cake.
00:48:44Why is it soft?
00:48:45I think that's the intention.
00:48:49Oh, is this fresh rice cake?
00:48:52I see. That's why it's so soft. It's fresh.
00:48:57Rice cake soup with chestnuts.
00:49:01The meat and chestnuts work well together.
00:49:03Oh, yeah.
00:49:04It's good.
00:49:07The voting has concluded.
00:49:10The results of the vote are...
00:49:13Two to zero.
00:49:16Oh.
00:49:18Fresh rice cake soup.
00:49:20Yes, prepared Chung Chung province style.
00:49:21Are you from there?
00:49:22No, I'm from Seoul.
00:49:23Have you made this before?
00:49:24No, it's my first time.
00:49:25I'm surprised. Chestnuts are very, very mild.
00:49:28If you're not careful, the meat flavor can overpower them.
00:49:31So you took a big risk here.
00:49:32Yes, I know.
00:49:32And you knew the risk.
00:49:33Yes, yes, yes.
00:49:34You're fearless.
00:49:36When I first tasted Chef Yi's porridge, I thought, ah, this is as traditional as it gets.
00:49:40Just chestnuts. No add-ins, no extras.
00:49:43Just pure chestnut flavor.
00:49:44It's the same thing with Chef Yi Kun-hi.
00:49:45By the book, straightforward and honest.
00:49:48And when I was eating it, I was struck by the experience and knowledge it took to make that.
00:49:52Now then, here are the results of the Gongju Chestnut Duel.
00:49:58The survivor of the one-on-one duel is...
00:50:04Black Spoon Chef Brewmaster Yun.
00:50:08Nice job.
00:50:08Congratulations.
00:50:14Great work.
00:50:18Black Spoon Chef Brewmaster Yun.
00:50:22She did it.
00:50:23All right, Black Spoon.
00:50:24Chef Yi lost?
00:50:26That's unexpected.
00:50:29I will continue to do as I've always done.
00:50:32To cook with passion and to share my love of traditional Korean food with others.
00:50:37Ma'am, Brewmaster Yun.
00:50:39She's good.
00:50:40She's no joke.
00:50:41Wow.
00:50:42When I tasted the first dish, I thought we had our winner.
00:50:45It was a warm and simple dish.
00:50:47Distinctly Korean and incredibly delicious.
00:50:50But that second dish...
00:50:52It really surprised me.
00:50:54I was wondering how the chef was able to create this amazing broth
00:50:57that combined the subtle, savory chestnut taste with the chewy rice cakes.
00:51:02It genuinely...
00:51:04Surprised me.
00:51:05It did.
00:51:06How did she come up with the idea to do this with chestnuts?
00:51:09Well, you know, I just gave it my all.
00:51:12Both judges understood what I was going for, and as a chef, I really appreciate that.
00:51:16Did it go well?
00:51:23Mine's way too complicated.
00:51:25Mine's too simple.
00:51:26I let my guard down.
00:51:27You did?
00:51:28I had to take off a garnish.
00:51:31Hey, I love you.
00:51:34Right now?
00:51:36Why now?
00:51:38When I was in middle school, Chef Kim Hyun was my cooking teacher.
00:51:42She was the one who made me fall in love with cooking, and she's continued to be my mentor
00:51:49over the past 10 years.
00:51:52I'm so grateful to have someone like her in my life.
00:51:56Chef Hyun, she's just this incredibly strong person, and she's an amazing chef, too.
00:52:02Just look at the food she serves at Soul Dining.
00:52:05She's terrific.
00:52:08I'm the chef and owner of Michelin One Star Restaurant Soul Dining and Bib Gourmand Restaurant
00:52:13Egg and Flour.
00:52:15I was surprised to see her here.
00:52:18I'm really rooting for her.
00:52:19I wish she'd talk about her dish more.
00:52:23If she gets this, she's going to want to duel you.
00:52:27It's good to lose to your protege.
00:52:29Okay.
00:52:30You've survived.
00:52:32Well done.
00:52:36I was so happy for her.
00:52:37I kept thinking, this is great.
00:52:39I'm so excited.
00:52:40And then she's right in front of me as my opponent.
00:52:44What did they get?
00:52:46Shank?
00:52:47Shank?
00:52:48Yeah.
00:52:49And it's not the easiest ingredient to work with.
00:52:52And it's pork shank, right?
00:52:54So, this cut, unlike other cuts, has very little fat or marbling in it.
00:53:01The cut isn't popular, even for boiled pork.
00:53:03So then, the question is, what can I do as a chef to really tenderize the pork shank?
00:53:08I had to do something.
00:53:10Eventually, I decided to use a pressure cooker.
00:53:13They tenderize in a pressure cooker, so I used that.
00:53:17There we go.
00:53:18Looks like they're both using pressure cookers.
00:53:21Watch her.
00:53:22She's really, really good.
00:53:24Who?
00:53:24It's...
00:53:25Little tiger?
00:53:26Young tiger?
00:53:28What's she doing, little tiger?
00:53:30She went over there.
00:53:31I decided to use the pork shank and make some jangchorim.
00:53:47Once I prep the shank, it tenderizes in the pressure cooker.
00:53:51I don't want the jangchorim to be too salty.
00:54:02All right.
00:54:03She was going to vacuum seal it with the sauce, so it was absorbed.
00:54:06I guess she got the ice to rest it on.
00:54:10Looks like it.
00:54:12Then I'll cool it down before cooking it more.
00:54:17It's a cold dish.
00:54:18Maybe cold-boiled pork?
00:54:23Cold salad?
00:54:25Tastes good.
00:54:26Slice thin.
00:54:28I could serve it as is, but that'd be too boring.
00:54:32So I take shrimp, asparagus, and angelica tree shoots, which are a spring green.
00:54:38To make chapchae.
00:54:42Chosan chapchae.
00:54:43Then pine mushroom, shishito peppers, and green garlic, prepared raw, sliced thin, and added
00:54:51to the chapchae.
00:54:52And that gives it a nice spring-like freshness.
00:54:56Of course, jangchorim is still the star ingredient here, but these spring greens should be the perfect
00:55:02complement.
00:55:03I considered a cold dish, I did, but I figured the best way to improve the texture was to
00:55:12create a warm dish, so that's the direction I went in.
00:55:15Looks like braised shank with some kind of soy-based sauce.
00:55:19Ultimately, I decided to braise it.
00:55:22First step is to let the shank tenderize in a pressure cooker.
00:55:27Once the cuts are ready, I'll fish them out and infuse them with a little bit of smoked time.
00:55:32That's the key to getting the flavor I want.
00:55:36Once it's cooked thoroughly, I cut it into small jangchorim-like pieces to be mixed and
00:55:42eaten with rice.
00:55:47The texture's nice and chewy, so I thought it'd be nice to add more of that texture, so
00:55:52I made some potato ongshimi and soaked sea cucumber.
00:56:02Utilizing Korean cooking methods to deliver a sucker punch of intuitive flavor, I'm showing
00:56:08off what I do best.
00:56:10That's my braised dish.
00:56:12The theme of the duel is Songchong black pig pork shank.
00:56:20First, the judges will taste dish number one.
00:56:31I know she did great.
00:56:33She's my student.
00:56:34It's very tender, yet slightly chewy.
00:57:00I think it was cooked at a lower temp, and served with vegetables.
00:57:07It's very fragrant.
00:57:14Lingers, too.
00:57:15Yes, it's still nicely present.
00:57:17Next, the judges will taste dish number two.
00:57:26This challenge is all about texture.
00:57:29I wanted the judges to be able to feel how tender the shank was, so to serve, I mixed the
00:57:34meat with the rice, a bit of sauce, and topped it off with some seaweed and the pickled rhubarb
00:57:40and apples I'd prepared.
00:57:42The taste is familiar, but it should feel a little special.
00:57:45Very nice.
00:58:04Wow.
00:58:05The first dish tastes almost medicinal.
00:58:09The second's like a side dish.
00:58:10I like the rice.
00:58:11It's a very delicious side dish.
00:58:13The voting has concluded.
00:58:19The results of the vote are...
00:58:24One to one.
00:58:34Dueling chefs, please step out for a moment.
00:58:36Oh, boy.
00:58:42The flavor of the first dish was great.
00:58:48It was something special.
00:58:49And what I really liked is that it seemed new.
00:58:52Mm-hmm.
00:58:53You think it's kind of polarizing?
00:58:55Absolutely.
00:58:55Right.
00:58:56And that's fair.
00:58:57I had noticed the slightly bitter taste that develops as you chew.
00:59:00So you picked two.
00:59:01Mm-hmm.
00:59:03This is just a delicious meal.
00:59:05And after the first dish, this one felt more familiar.
00:59:07I get it, but I think this dish attempted to do something difficult.
00:59:11And I really respect that, but I just think there's a clear difference here.
00:59:16Not in terms of quality.
00:59:17It just went in opposite directions.
00:59:19It was tough to compare the two of them.
00:59:23I really liked the first dish.
00:59:24I loved the spring green aroma.
00:59:26I thought it worked well with the shank.
00:59:28And I thought the second dish was just purely delicious.
00:59:32I just think it's incredible how the two of them really thought outside the box here.
00:59:36Oh, well, it was a great effort for both of you.
00:59:47We've decided that the Sanchong Black Pig Pork Duel, Survivor is.
01:00:02Whitespoon Chef Kim.
01:00:06Wow.
01:00:11I think if I were to eat these again, I thought if I had to choose one, am I choosing based
01:00:18on taste or how healthy it is, I'd choose taste.
01:00:21So if I'm picking based on that, I'd probably choose this one instead.
01:00:24If you were to eat one of these again, you'd pick this?
01:00:26Yeah, I think so.
01:00:28It was a really great attempt.
01:00:30I'm sure you seasoned them how you like them, but the vegetables were a bit too strong.
01:00:33But there was nothing about your dish that was inferior.
01:00:36As a fan of spring greens, I'm really happy to see young chefs like yourself who also
01:00:41love them.
01:00:43They were so kind.
01:00:44They said everything I was hoping to hear.
01:00:46So I have no regrets.
01:00:52She's a different breed, that one.
01:00:54That's why I'll always be rooting for her.
01:00:57Next to venerable Sanjay's.
01:01:03It's unfortunate, but it is what it is.
01:01:10Man, that looks really mushy.
01:01:12I know.
01:01:13You think it's salty?
01:01:14So this is like, it's called malijok.
01:01:16He said he was going to make...
01:01:17So it's like an anchovy...
01:01:18Yeah, the anchovy sauce from Jeju, right?
01:01:21It's very like strong sauce.
01:01:22It's like really like spicy, smelly, not easy.
01:01:26Funky.
01:01:27Yeah.
01:01:27But I think Sam's going to do well with it.
01:01:30He uses anchovies a lot, so I'm sure he'll create something delicious.
01:01:33I'm Chef Sam Kim, Italian cuisine specialist.
01:01:38I had watched Trendsetter during the preliminary round.
01:01:42It's basically a variation of lasagna.
01:01:46I get the feeling he's my polar opposite in terms of approach.
01:01:50He's intimidating when you consider his strengths.
01:01:53I think my biggest strength is my creativity.
01:01:56I wanted to show the judges something new.
01:02:00I'm making potato dough.
01:02:02They're going to be crispy.
01:02:07Extra crispy.
01:02:09All right.
01:02:11If you're eating with your eyes closed, what better surprise than a crispy potato jun?
01:02:17I'm frying two each.
01:02:19The first jun will be extra crispy for texture.
01:02:22And the second is a little softer with a fuller potato taste.
01:02:26I lay down one on the other, combine them like tortillas.
01:02:29And on the top layer, I spread the bagna cauda I made with salted anchovies.
01:02:36To finish it off, I add some grilled shrimp, dressed with a bit of anchovy.
01:02:41Texture.
01:02:41That's my main focus.
01:02:43Do you know what Chef Kim's making?
01:02:49I think it's pasta.
01:02:51That's what's in the bag.
01:02:52Oh, okay.
01:02:52I see you now.
01:02:53I'm making a pasta dish.
01:02:55I'm using paquetti.
01:02:57It has a more hollow shape to it, which helps the flavor spread.
01:03:00Once the pasta's been cooked, I take a smaller, thinner squid, called a pencil squid, and some
01:03:08cuttlefish, and combine them to make a fish broth.
01:03:12Then I add the pasta and slowly toss it together.
01:03:16I wanted to find a flavor that would almost allow the salty anchovy taste to linger.
01:03:21So I added some to breadcrumbs, and to the young summer radish greens.
01:03:29I added anchovy to every part of the dish.
01:03:34I don't think I've ever spent so much time thinking about a dish than I did for this challenge.
01:03:40But out of all the pasta dishes made in the world today, I would hope that the pasta dish
01:03:45I've made here is the most delicious one.
01:03:49First, the judges will taste dish number one.
01:03:55Please make sure they eat every piece, even if it takes a few bites.
01:04:01The whole thing.
01:04:03The chef asked us to ensure that you eat the whole thing, even if not in one bite.
01:04:07Okay, well, how many bites is it?
01:04:10I think it's about a bite and a half.
01:04:12Ah, okay.
01:04:12It just has a bit of height.
01:04:14I see.
01:04:14I'll try to do one bite.
01:04:17Oh, wait, the top.
01:04:20It's in front of you.
01:04:23It's taller than you think.
01:04:25Done.
01:04:29That's it.
01:04:30I'll hold it down a bit.
01:04:32Take that bite first.
01:04:35How am I...
01:04:36There's still a bit left.
01:04:38How do I eat this?
01:04:44Yeah, the rest of it is just a bit too long.
01:04:48Oh, here.
01:04:51Can I push it?
01:04:53When they take the first bite,
01:05:04they'll think about the crunch.
01:05:08And then, suddenly, that potato scent will come through.
01:05:13After that, Mr. Peck will say,
01:05:16Whoa, potato jun?
01:05:17Whoa, it's potato jun.
01:05:19My uvula is bleeding.
01:05:28Wow, that's really crispy.
01:05:32I'm not sure I taste salted anchovy.
01:05:36Or, it's not very strong.
01:05:39But...
01:05:39Salted anchovy?
01:05:40It's there, but...
01:05:44The roof of my mouth's sore.
01:05:48I wasn't kidding.
01:05:49I think I scratched my uvula.
01:05:52I'm here.
01:05:53Next, the judges will taste dish number two.
01:05:58I chose to prepare the pasta al dente.
01:06:01You need to chew it for a bit
01:06:02in order to get that savory flavor.
01:06:04It's big.
01:06:05There.
01:06:10The pasta dough
01:06:13has a very unique texture.
01:06:16The salted anchovy
01:06:18kind of hits you.
01:06:19It becomes subtle, but...
01:06:22It's slowly becoming more savory.
01:06:24It's very, very savory.
01:06:28The voting has concluded.
01:06:31The results are two to zero.
01:06:35The survivor of the Jeju salted anchovy duel is...
01:06:40White Spoon Chef Sam Kim.
01:06:48Congratulations.
01:06:52Well...
01:06:53Chef Sam Kim,
01:06:55you're very famous.
01:06:57But I've never actually tried your pasta before.
01:07:00Your pasta is very appealing.
01:07:02I like the way it tastes.
01:07:04You know when you're chewing something
01:07:06and you don't know what it is,
01:07:07but it tastes really good?
01:07:08That's how I felt.
01:07:09As I chewed, I thought,
01:07:11wow, this goes really well together.
01:07:13Great job.
01:07:16Well, I'm the trendsetter.
01:07:21And I plan on carrying on with
01:07:23setting new trends
01:07:25and being successful.
01:07:26So please, keep supporting me.
01:07:28Please.
01:07:30Your ingredient is
01:07:31Jung Pyeong pork skin.
01:07:33My name is Jenny Walden in Sweden.
01:07:39Most people know me because I cook on TV
01:07:42and I also run Swedish MasterChef.
01:07:45This is my dish
01:07:46that I call pork skin salad from my garden.
01:07:50For my dish,
01:07:51I made pork skin cumin ribs.
01:07:52I take the pork skin,
01:07:55finely chop it up,
01:07:57attach it to a bone,
01:07:59let it chill,
01:08:01then fry it up.
01:08:03The smoky, sweet, and salty flavors
01:08:05with the crispy pork skin,
01:08:06perfection.
01:08:07The survivor is Black Spoon Chef,
01:08:09witch with a wok.
01:08:10No one does Chinese cuisine like this.
01:08:14Your ingredient is
01:08:15Danyang garlic.
01:08:20I'm Kim Gun,
01:08:21and my restaurant's name is
01:08:22Goryori Ken.
01:08:23This is
01:08:24mackerel garlic fried rice arancini
01:08:26with garlic puree.
01:08:28This is black and white garlic ramen.
01:08:30I sliced a squid
01:08:32so it appeared noodle-like.
01:08:34The key ingredient is
01:08:36roasted garlic.
01:08:37It may not look garlicky at first,
01:08:38but the flavor's all there.
01:08:40The survivor is
01:08:41Black Spoon Chef Knife Omokase.
01:08:44I enjoy how subtle
01:08:46and sweet the garlic is.
01:08:47Your ingredient is
01:08:48Wando Gopchang Seaweed.
01:08:53I'm Shim Sung Chul,
01:08:55a chef currently based in New York
01:08:56with 25 years of experience.
01:08:59Both of my restaurants,
01:09:01Kochi and Mari,
01:09:01have each received
01:09:02one Michelin star.
01:09:04My Wando Gopchang Seaweed
01:09:06seafood porridge
01:09:06captures seaweed's essence.
01:09:08Fried chicken.
01:09:09I will make the kimchi.
01:09:13Kim will be stuffed with chicken mousse.
01:09:16Very crispy.
01:09:18The survivor is Black Spoon Chef
01:09:19Anyung Bon Joor.
01:09:21You did a really great job
01:09:23in bringing out the texture here.
01:09:25Your ingredient
01:09:26is Gun Sung Tung Sol.
01:09:32I'm Chun Sanghyon,
01:09:34former Blue House
01:09:35executive chef
01:09:36for the sitting president.
01:09:37I first served
01:09:38President Kim Dae-jung
01:09:39and went on to serve
01:09:40four more presidents.
01:09:42I've made
01:09:43semi-dried Tung Sol
01:09:44braised in soy sauce.
01:09:46Tung Sol Tofu Siong Nuremi,
01:09:48a warm dish
01:09:49whose recipe
01:09:49was featured
01:09:50in ancient cookbooks.
01:09:51The survivor is
01:09:53White Spoon Chef
01:09:54Chun Sanghyon.
01:09:54Well done.
01:09:58Your ingredient
01:09:59is Cheung Soo
01:10:00Korean Beef
01:10:01Chuck Flaptail.
01:10:02I've been cooking
01:10:08for a little over
01:10:0830 years now.
01:10:10I'm Chef Che Yu Gong
01:10:11and I run
01:10:12Koja Cha
01:10:12and Chong Dambong.
01:10:14Dressed with
01:10:15Yangjang Peet,
01:10:16this is many-coloured
01:10:17Yangjang Feet.
01:10:18I've made
01:10:19Spring Greens
01:10:19Chuck Flaptail Carpaccio.
01:10:22The survivor
01:10:23is White Spoon Chef
01:10:24Che Hyo Gong.
01:10:26Season 2
01:10:26of Culinary Class Wars
01:10:27has cast the best
01:10:29White Spoon Chefs
01:10:30this season.
01:10:30and I'm here
01:10:32and ready
01:10:32to show you
01:10:33why I deserve
01:10:34the honour
01:10:35of being among them.
01:10:57This is different.
01:10:59Wow.
01:10:59This is huge.
01:11:02Looks like
01:11:03they've completely
01:11:04covered this up.
01:11:05Yeah.
01:11:06Huh.
01:11:07That's a curtain.
01:11:08What's next?
01:11:10I think they put
01:11:11these three together.
01:11:12Let's see.
01:11:13Looks like
01:11:14three burners each.
01:11:18This feels
01:11:19weirdly familiar,
01:11:20this setup.
01:11:21I realized
01:11:22it was the final
01:11:23dueling ground
01:11:24from Season 1.
01:11:25I thought about
01:11:26that room
01:11:26for a whole year.
01:11:27standing there
01:11:29and being defeated.
01:11:31Will this experience
01:11:33be just as traumatic
01:11:34or will it be different
01:11:35this time around?
01:11:37To the nine
01:11:38Black Spoon Chefs
01:11:39and the eleven
01:11:39White Spoon Chefs
01:11:40who survived
01:11:41the one-on-one
01:11:42Black Spoon
01:11:42versus White Spoon
01:11:43duel,
01:11:44for this next round,
01:11:45we are pleased
01:11:46to announce
01:11:46the return
01:11:47of a few
01:11:48additional survivors.
01:11:49who is it, man?
01:11:54One of us, please.
01:11:55Please be a Black Spoon.
01:11:55Tell us.
01:11:56There's nine of them
01:11:57over there.
01:11:58So they get one?
01:12:00Seems that way.
01:12:00The number
01:12:01of returning survivors
01:12:02is two.
01:12:05Two?
01:12:05Seriously?
01:12:06Why are there two?
01:12:08Let's see.
01:12:08I think we should
01:12:16pick the chefs
01:12:17just missed it.
01:12:19For our
01:12:19Super Pass picks?
01:12:26I have a few ideas.
01:12:29Her dish
01:12:29was so incredibly good.
01:12:31It really was.
01:12:32That chef...
01:12:32I'd like to taste
01:12:33her cooking again.
01:12:35Our first
01:12:35additional survivor
01:12:36may now enter.
01:12:38From where?
01:12:38Let's see.
01:12:39Come on, guys.
01:12:39Where?
01:12:40Maybe they'll descend.
01:12:41Or they're on an elevator.
01:12:43Like the stations?
01:12:44Oh!
01:12:45Oh!
01:12:45Oh!
01:12:48Oh, no way.
01:12:49Come on, now.
01:12:50Jeez.
01:12:52Oh!
01:12:54The first
01:12:55additional survivor
01:12:56is...
01:12:57Hey, I'm back!
01:12:58White Spoon Chef
01:12:58Jung Ho Young.
01:13:00Oh, Chef Jung Ho Young.
01:13:02That'd be good.
01:13:03Chef Jung Ho Young.
01:13:03He did monkfish?
01:13:04Yes, the monkfish liver.
01:13:05Good fish.
01:13:05It was just so delicious.
01:13:07And it was close.
01:13:07The results are
01:13:08one-to-one.
01:13:10The new results are
01:13:12one-to-one.
01:13:13We had to vote
01:13:14three different times.
01:13:15That's how tough it was.
01:13:16I think he deserves it.
01:13:18I mean, they did tie twice, so...
01:13:21Well...
01:13:24Are you serious?
01:13:26How did you hide this, man?
01:13:27Oh, that's funny.
01:13:29If I had to guess
01:13:30why the judges saved me,
01:13:32it's because they wanted
01:13:32to taste my food again.
01:13:35There's so many now.
01:13:37Next one's a black spoon.
01:13:39I'm sure of it.
01:13:39Our second additional survivor...
01:13:41So this side...
01:13:43May now enter.
01:13:44Come on out.
01:13:45They'll be on this side, right?
01:13:45Who's it gonna be?
01:13:46Over there?
01:13:47Oh, uh...
01:13:48I think that way.
01:13:49Not there.
01:13:50Over there.
01:13:51Wait, she's back?
01:13:52What?
01:13:52Where is she?
01:13:53The second additional survivor is...
01:14:07White Spoon Chef,
01:14:08Venerable Sun Jae.
01:14:10Way to go!
01:14:11Congratulations!
01:14:12Nice job!
01:14:14We're glad you're back.
01:14:15Me too.
01:14:17Thanks so much.
01:14:18Venerable Sun Jae's
01:14:19pine nut noodle dish
01:14:21had so much depth of flavor.
01:14:24After tasting the noodles,
01:14:26I thought this is it.
01:14:27Can't get better than this.
01:14:28I think for me,
01:14:29that was the toughest call
01:14:30I had to make this round.
01:14:32Had both chefs been up
01:14:33against another opponent,
01:14:34they'd probably still be here.
01:14:36I'm so grateful
01:14:37to have received
01:14:38another opportunity.
01:14:39I'm very happy
01:14:40to be back with everyone.
01:14:42Honestly,
01:14:43I'm happy she's back.
01:14:44You're happy?
01:14:45Yes, I'm relieved.
01:14:46The judges gave their super passes
01:14:48to the two chefs
01:14:49who had the closest defeats
01:14:50in the duel,
01:14:52regardless of class.
01:15:00Now then,
01:15:01the time has come
01:15:02for the next battle
01:15:04of the Culinary Class Wars
01:15:05to be unveiled.
01:15:08We will now reveal...
01:15:10We need to win.
01:15:12...the mission
01:15:13for both teams.
01:15:14I'm ready to go.
01:15:15Let's do this.
01:15:16Your mission is...
01:15:17What's that?
01:15:22Hold on.
01:15:22What's that?
01:15:24Whoa!
01:15:26Whoa!
01:15:26Whoa!
01:15:56What's that?
01:15:57What's that?
01:15:57What's that?
01:15:57What's that?
01:15:58What's that?
01:15:58What's that?
01:15:59What's that?
01:15:59What's that?
01:16:00What's that?
01:16:00What's that?
01:16:01What's that?
01:16:01What's that?
01:16:01What's that?
01:16:02What's that?
01:16:02What's that?
01:16:02What's that?
01:16:03What's that?
01:16:03What's that?
01:16:03What's that?
01:16:03What's that?
01:16:04What's that?
01:16:04What's that?
01:16:05What's that?
01:16:05What's that?
01:16:06What's that?
01:16:06What's that?
01:16:07What's that?
01:16:07What's that?
01:16:07What's that?
01:16:08What's that?
01:16:08What's that?
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