- 2 days ago
Culinary Class Wars S02E02br br br RealityTVDeepbr
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Short filmTranscript
00:00:00When you said you were making braised eel, I thought, will it turn out the way I expect?
00:00:09You know, will it have Chef Chekong Rock's unique touch?
00:00:13Chef, your unique style of braising.
00:00:17It's extremely well refined.
00:00:30You've survived.
00:00:32You've survived.
00:00:35Congratulations.
00:00:36Well done.
00:00:37Hidden white spoon, Chef Chekong Rock has survived.
00:00:43Has survived.
00:00:46All right.
00:00:48Nice job.
00:00:49Congrats.
00:00:50Good news for the black spoons, huh?
00:00:53I was worried it would be too dry or the fat wouldn't be as it should be,
00:00:57especially since braising tends to dry out the meat.
00:00:59But when I tasted it, it was very clean and extremely delicious.
00:01:03I've never had braised freshwater eel that tasted this clean or this light.
00:01:07And I also like that he lightly braised the vegetables to enhance their natural flavors.
00:01:12Braising is a difficult technique to get right, but this was done by an expert.
00:01:15You can't really create something like this without putting a lot of thought and care into it.
00:01:20I think I understand why he decided to come back.
00:01:23Seems like he's got more to show us, so I'm excited.
00:01:26You can smile now.
00:01:27Right.
00:01:27You're safe.
00:01:29See?
00:01:32I made the right call.
00:01:37When you're cooking, and you're making what you want to make,
00:01:42you're all the more determined to get it right.
00:01:45And now that I've survived this, I'm ready for what comes next.
00:01:48Why is he going that way?
00:01:52Yeah, why is he heading over there?
00:01:53Maybe he's going to sit on that side because it looks cooler.
00:01:56I think you're right.
00:01:58Oh.
00:01:58This season, just like last season, I'm going to treat each challenge like it's my last chance to prove myself.
00:02:09Because the hidden white spoon chef Che Kong Rok has survived, one additional black spoon will be allowed to advance to the next round.
00:02:17Wow.
00:02:17Which means the total number of black spoons who can survive the elimination round is 19.
00:02:23So it'll be 38 total, 19 on each side.
00:02:26As of now, the number of remaining spots for black spoons is 10.
00:02:35Is that a Japanese chef?
00:02:37Which one?
00:02:38Over there.
00:02:39Check out how many knives he has.
00:02:41He has his whole collection on display.
00:02:43I brought my blades to cut down the competition.
00:02:50Whatever he's doing is extremely technical.
00:03:02In Japanese cuisine, technique is extremely important.
00:03:06How food is prepared directly impacts how it tastes, and I hope to showcase that in my dish.
00:03:11To start, I'm making maki or gimbab.
00:03:13Typically, when you make gimbab, everything's rolled in seaweed.
00:03:17But I won't be doing that.
00:03:23Instead, I'm using radish.
00:03:25That looks like katsurumuki.
00:03:27Yeah.
00:03:31He's quite talented.
00:03:33It's thinner than seaweed.
00:03:38And on the inside, the cucumber is also thinly sliced.
00:03:41So when you eat it, it very gently melts in your mouth.
00:03:47And with it, I'll be serving what appears to be somyeon.
00:03:52But it's not.
00:03:54It's actually Chinese yam.
00:03:57Finely julienne Chinese yam.
00:04:00When you look at it, it appears to be somyeon.
00:04:03But when you bite it, you get this crunch.
00:04:08It's all about knife skills.
00:04:10I hope they're impressed.
00:04:11Delicious and tender.
00:04:14More Japanese cuisine.
00:04:16Oh no, I'm in danger.
00:04:20He's got his fan, too.
00:04:23Man, that's so cool.
00:04:24His specialty is eel rice bowls.
00:04:27He's a national expert.
00:04:30What's his nickname?
00:04:31Fan master?
00:04:31Is it really?
00:04:35I'm fan master.
00:04:40Man, check it out.
00:04:41It's so fluid.
00:04:42It's not just his hands, either.
00:04:45His posture, his steps.
00:04:47It's like he's dancing.
00:04:48Some people wonder why I don't...
00:04:51beat it like that.
00:04:53You know, why do you weave it like this?
00:04:56But the reason I do this is because...
00:04:58chocolate grills don't evenly distribute heat.
00:05:01So by fanning over the whole grill,
00:05:03I can ensure that they're cooked evenly.
00:05:05I start from above.
00:05:06But I always move to where the fan is needed most.
00:05:12What is that?
00:05:15He's using steam to tenderize it.
00:05:16Oh, okay.
00:05:17I see.
00:05:17That's smart.
00:05:18So steam once.
00:05:19Yeah.
00:05:19And then grill.
00:05:21Because it's eel,
00:05:22some of the fat has to train for it to taste good.
00:05:25So using both methods is really smart.
00:05:29The method that I use to cook eel,
00:05:31I learned from Akasaka Jubaku,
00:05:33which is an eel specialty restaurant in Japan.
00:05:35They've been specializing in eel
00:05:37for 250 years and eight generations.
00:05:40I kind of just barged in,
00:05:42got down on my knees,
00:05:43and begged them to teach me.
00:05:45And they took me in, taught me,
00:05:47and now I'm recreating that same method.
00:05:52A good eel rice bowl requires patience.
00:05:56The time it takes to stand at the grill.
00:06:00How long you baste the eel for.
00:06:03And deciding when to take it out.
00:06:06Everything comes down to timing,
00:06:08and that's something you learn from experience.
00:06:13If you truly want to master a dish,
00:06:16you cannot do so without endless patience.
00:06:21The eel should stand on its own,
00:06:22but with the rice,
00:06:24the texture of the dish is even better.
00:06:26After one bite,
00:06:27I think he will approve.
00:06:29How should I eat it?
00:06:33Use the chopsticks to take a small bite.
00:06:35Without any rice?
00:06:36Just at first,
00:06:37then with rice.
00:06:46Mmm.
00:06:48Yeah.
00:06:49It was steamed until tender,
00:06:51so it should fall apart.
00:06:52The fact that you've been tearing up with chopsticks,
00:06:54that's amazing.
00:06:55Wow.
00:06:56Wow.
00:06:57Wow.
00:07:00Wow.
00:07:01Wow.
00:07:02Wow.
00:07:03Wow.
00:07:04Wow.
00:07:05Wow.
00:07:06Wow.
00:07:07What do you want to do with this?
00:07:13There's no way that's not delicious.
00:07:17What do you want to do with this?
00:07:21Well, it's certainly clear to me that when it comes to grilling eel, you're very skilled.
00:07:30The flavor is very nice, too. It's not too fishy or smelly. And yet...
00:07:37I'm hesitating. Yes?
00:07:40So, for the time being, I'm gonna put you on hold.
00:07:43I understand. I understand.
00:07:50Honestly, this wasn't an outcome I anticipated.
00:07:55Is he on hold?
00:07:57Yeah, he is.
00:07:58As far as flavor, I actually think his grill eel was incredibly authentic.
00:08:02The sauce, the tare he made, was really great, too.
00:08:06However, when it comes to grilled eel, I think it should fall apart and melt the second you put it in your mouth.
00:08:13And it just felt slightly off.
00:08:16Thankfully, Chef Han knows Japanese cuisine pretty well.
00:08:32I was like, wait, is that it? Are you gonna tell me anything?
00:08:37I mean, is this it for me?
00:08:44Looks like they put him on hold, Mr. Fan Master.
00:08:50Hey, look. I think the knife guy's plating now.
00:08:54Cool.
00:08:55I wanted to play with textures and flavors.
00:08:57Visually, food might appear a certain way.
00:09:00But with just a little cutting and slicing, you can create a very different experience.
00:09:06I just have to show that.
00:09:08And then I'll definitely make it through.
00:09:14This is very nice.
00:09:16The presentation is simple and elegant.
00:09:19But I think it's upside down.
00:09:21Oh, yes, you're right.
00:09:22Let me fix that.
00:09:23You're spot on.
00:09:24I thought I remembered correctly.
00:09:25Here you go.
00:09:26Where do I start?
00:09:28Start with the grilled black-throat sea perch, right here.
00:09:31Then as a palate cleanser, I'd eat the maki roll.
00:09:38With rice.
00:09:40Like this?
00:09:41Okay.
00:09:52Ume-kiri-shiso?
00:09:53That's correct.
00:09:54It's daikon maki.
00:09:55Okay.
00:10:11I watched his expressions.
00:10:13It looked like he was enjoying my food.
00:10:18And finally, to end, some somyeon with cherry blossoms.
00:10:25You are a knife omakase.
00:10:26Well, you're very skilled.
00:10:28Clearly, this meal took a lot of effort.
00:10:29And that's evident as well, you know.
00:10:31But why ask me to eat the fish first?
00:10:32So, when I prepared this meal, the order of the courses was intentional.
00:10:33And I did that because this dish had stronger seasoning than this dish here.
00:10:35That's why.
00:10:36That's why.
00:10:37That's why.
00:10:38I think that as a chef, the way you serve and present your dishes is really important.
00:10:39And I did that because this dish had stronger seasoning than this dish here.
00:10:40That's why.
00:10:41That's why.
00:10:42Right.
00:10:43Right.
00:10:44Because you're giving them direction.
00:10:45Yes.
00:10:46However, from a diner's perspective, it can be...
00:10:48There's a part of you that thinks, oh, it's very important.
00:10:49You're very good.
00:10:50I'm so confident as well.
00:10:52But why ask me to eat the fish first?
00:10:53So, when I prepared this meal, the order of the courses was intentional.
00:10:55And I did that because this dish had stronger seasoning than this dish here.
00:10:59That's why.
00:11:01I think that as a chef, the way you serve and present your dishes is really important.
00:11:06Right.
00:11:07Because you're giving them direction.
00:11:08Yes.
00:11:09However, from a diner's perspective, it can be...
00:11:14There's a part of you that thinks, uh, really?
00:11:17You know?
00:11:17Right.
00:11:18And because of that, naifomakase.
00:11:20Yes?
00:11:22You're on hold.
00:11:23Okay.
00:11:24Done.
00:11:25Good effort.
00:11:27On hold.
00:11:34Literally, the day before, I decided to change the order.
00:11:38I wanted the fish to be last, but I knew it was the strongest.
00:11:42So I thought, it might be best to have a strong lead, and that's why I served it first.
00:11:47So when he called me out for serving it first, it surprised me.
00:11:51Everything else was great.
00:11:53It was just a slight error in judgment.
00:11:56Alright, start with this?
00:11:58Yes.
00:12:00Blackthroat Sea Perch.
00:12:01Exactly.
00:12:02Oily fish.
00:12:03It is.
00:12:04So we're starting with an oily fish?
00:12:06Funny enough, that's the exact same thing Chafan pointed out.
00:12:09Oh, did he?
00:12:10Yes, yes.
00:12:11Sorry to twist the knife.
00:12:12It's okay.
00:12:22Hmm.
00:12:24It should be reversed.
00:12:27Right?
00:12:27I made a last-minute change.
00:12:29Fish last.
00:12:32He's on hold?
00:12:33Hold.
00:12:34Well, when in doubt, there's a lot of Japanese chefs on hold.
00:12:44Did something break?
00:12:47Oh, cool.
00:12:48Head pulled, dude.
00:12:49I want to watch.
00:12:50Then let's go.
00:12:50Very exciting.
00:12:51Trying to do that on a time crunch is brutal.
00:12:58What is he doing?
00:12:59Is he kneading with his feet?
00:13:01Yeah, foot kneading.
00:13:02I believe so.
00:13:04Let's count how many are making noodles.
00:13:06No, there's too many.
00:13:07Right.
00:13:08Those are nangmyung noodles.
00:13:09It's the noodle UN.
00:13:11Plus, there's all this fresh pasta.
00:13:14I think that's Southeast Asian cuisine.
00:13:15Ah, really?
00:13:16It's a real showdown.
00:13:17Your cowpuck is very authentic, but it's just a little too starchy.
00:13:37You added more than you needed.
00:13:39I'm sorry.
00:13:39I understand.
00:13:40There's just no clear identity.
00:13:42You've been eliminated.
00:13:43Okay.
00:13:43Good effort.
00:13:44I'm sorry.
00:13:45The noodles should be great on their own.
00:13:47You need to be careful when you're focusing on one element.
00:13:50Considering what happened to Chef Kim, their standards seem really high.
00:14:02It's a noodle dish.
00:14:03If the noodles aren't good, then the rest of the dish isn't good.
00:14:12I'm making soba noodles.
00:14:13It's a very gradual process.
00:14:18Buckwheat's a bit grainy, so if you want perfect noodles, you have to prevent it from clumping.
00:14:22That's why I gradually add water and knead by hand.
00:14:34I think he's hand-making buckwheat noodles.
00:14:36Buckwheat noodles.
00:14:37I think so.
00:14:37I saw him milling it earlier.
00:14:40What's his nickname?
00:14:42I think it says...
00:14:45Iron Arms.
00:14:45Iron Arms, huh?
00:14:47I mean, look at him go.
00:14:48He's just working it, isn't he?
00:14:49Name suits him.
00:14:52I like my nickname.
00:14:53I like that it sounds cool, despite how ironic it actually is.
00:14:58In reality, I have a rare incurable disease that causes muscle loss in my right hand.
00:15:03But when I'm cooking, my arm's as tough as iron.
00:15:06The symptoms were pretty gradual.
00:15:11I didn't really notice them until my second year of high school.
00:15:15My hands tend to tremble, but that's a given with this condition.
00:15:18I don't have the muscles to support my right hand, so every time I move my fingers, everything starts to shake.
00:15:24Right now, I have muscle loss from here to my fingertips.
00:15:27If it continues to spread, then it's ALS.
00:15:29So I came here to show that people like me are still capable of great things.
00:15:39Does buckwheat mean soba?
00:15:40Yep, soba noodles.
00:15:42And with soba, you don't need to age the dough like you do with udon, right?
00:15:46Right, you can just make them.
00:15:48That's often when soba tastes the best.
00:15:50Interesting.
00:15:52When you roll out the dough, you need to make sure that the sheet is in even thickness.
00:15:56You need to be fast, too.
00:15:57Otherwise, the moisture will evaporate, and it'll dry out.
00:16:09Wow.
00:16:12Wow.
00:16:14He's very, very good.
00:16:16Absolutely.
00:16:17Lots of skill.
00:16:19I don't want to go against him in noodle making.
00:16:20I think he's the dark horse.
00:16:22You can see how passionate he is.
00:16:25This is what he loves to do.
00:16:26I make noodles every single day.
00:16:28At this point, it's almost become my entire personality.
00:16:31Every day, I mill the buckwheat, turn the flour into dough, and cut the noodles.
00:16:34I actually had to relearn how to use a knife, since I can't move my hand.
00:16:53And it's embarrassing for me to admit, but I basically just cried through it, until I got it right.
00:17:04Even now, it's...
00:17:05Even now, it's...
00:17:06I have a hard time talking about it.
00:17:15Thankfully, I can still use my shoulder.
00:17:17So I learned to cut with momentum, and to clench my right hand tight, in order to keep the knife steady.
00:17:24It was hard, so I practiced until it was easy.
00:17:28I have to try a lot harder than most people.
00:17:30So I can just keep up with them, and be normal.
00:17:45I do it because I'm passionate about cooking, and I keep cooking because I love it.
00:17:50So that's...
00:17:51I love it.
00:18:00I love it.
00:18:00These noodles require coarsely milled buckwheat flour.
00:18:04That's how they get their uniquely grainy texture and rich flavor.
00:18:08It gives these simple noodles a lot more depth to their taste.
00:18:13There's a bit of fresh wasabi here.
00:18:15In a small dish, there's maudan salt.
00:18:16Right next to it is a cup of white sesame oil seasoned with salted kelp.
00:18:20I see.
00:18:21And over here, it's suyu made with chicken broth for you to dip the noodles in.
00:18:25Sounds good.
00:18:29First?
00:18:46Then the oil?
00:18:49Yes, you mix it.
00:19:00And with the suyu, I dip half?
00:19:02Yeah, exactly.
00:19:03About half.
00:19:16Where did you learn to cook?
00:19:25I haven't had any formal training specifically for Sobo.
00:19:28I see.
00:19:28Everything I know, I taught myself.
00:19:30I ask because there's a lot of intention here.
00:19:33You're trying to evoke the flavor of the buckwheat.
00:19:36That's why these are grainy, coarse noodles.
00:19:38Yes.
00:19:40And to me, it's the mark of a talented cook.
00:19:45You have a great sense of flavor and balance.
00:19:48And each time I dipped the noodles, I got excited to dip them again.
00:19:52I wanted to try the next thing to see how the taste of the noodles would change.
00:19:56And when I tried the soy sauce, the whole meal felt complete.
00:20:01Like it all came full circle.
00:20:03Iron Arms, you've survived.
00:20:06Well done.
00:20:07I really enjoyed it.
00:20:08Iron Arms has survived.
00:20:10Wow.
00:20:15I was really, really proud of myself.
00:20:21I've been working so hard.
00:20:23Well, it feels like I've been working so hard.
00:20:26So I was thrilled.
00:20:28Has the Youngnil Tangil guy been judged yet?
00:20:30I don't think so.
00:20:31Which one is he again?
00:20:33It's that guy over there.
00:20:35Wait, which one?
00:20:36That one.
00:20:38Pinstripes.
00:20:38Oh, I see.
00:20:43What kind of sheets are those?
00:20:49He's feeling something.
00:20:53What's he making?
00:20:54Sorry?
00:20:55What's he making?
00:20:56I'm not sure yet.
00:20:57I brought the dish I'm most confident in.
00:21:01I think statistically, my restaurant has sold more of this dish than any other restaurant in Korea.
00:21:06His restaurant's got the longest lines on Youngnil Tangil.
00:21:09They call him the son of Shinyeong-sung.
00:21:11So why not give it a try?
00:21:14I'm trying to guess what he's making.
00:21:18The dish I'm making today is actually lasagna.
00:21:23This is lasagna?
00:21:24Well, usually you stack it.
00:21:26Is that bechamel?
00:21:27Yes, bechamel sauce and ragu.
00:21:28All right, but how do you get layers?
00:21:30Even though it's pasta, it's structured more like a pie, because it's just layers of pasta and filling on top of each other.
00:21:38But for today's dish, I'm getting a bit creative with it.
00:21:42Instead of stacking it, I'm rolling it.
00:21:45Oh!
00:21:47This way, the texture of the pasta is much crispier, which I think is always better.
00:21:51That's a little out of the box.
00:21:52Yes, very much.
00:21:53That's a great idea.
00:21:54Isn't it?
00:21:55Yeah.
00:21:55I like it.
00:21:56It's very clever.
00:21:58All right, rolled lasagna.
00:21:59That's a very, very unique dish.
00:22:01It's basically a variation of lasagna.
00:22:04It's lasagna, but as a roll.
00:22:06With that crispy texture we Koreans love.
00:22:10The judges said their main criteria is taste, and this tastes good.
00:22:15Very good.
00:22:16So we've got the meat sauce, the ragu sauce, and the bechamel sauce all together, so this cut has everything.
00:22:27Yes, it does.
00:22:38His brow's been up.
00:22:39I think he likes it.
00:22:46It's interesting.
00:22:56This interpretation of lasagna, it tastes the same, but feels different, which also means it's hard to pinpoint.
00:23:04So I'm a bit torn.
00:23:08All right, trendsetter.
00:23:09I'm gonna put you on hold.
00:23:10Okay.
00:23:11Chef An and I both have our share of culinary blind spots.
00:23:18And for this dish...
00:23:18The most delicious part of lasagna is the slightly burnt part.
00:23:34Yeah, exactly.
00:23:35The fact that you took that, and made lasagna in a way that highlights that flavor, I get it.
00:23:42I see where you're coming from.
00:23:43I'm glad.
00:23:46Nice job.
00:23:47Thank you, chef.
00:23:50It's in the hands of fate now.
00:23:55I will prepare the lobster with kimchi bisque.
00:23:58It's me in the sauce.
00:24:01It's a French anchoring.
00:24:02So that's why I choose Anian bonjour.
00:24:08I'm actually from France.
00:24:09I was adopted when I was six years old.
00:24:13I'm really happy to add some Korean touch in my French cuisine.
00:24:17I think the best part about this dish is the doneness of cuisson.
00:24:29You've survived.
00:24:30Aye.
00:24:31Thank you, sir.
00:24:31Well done.
00:24:32Thank you very much.
00:24:33Oh, lobster.
00:24:34Wow.
00:24:35Yeah.
00:24:35It looks incredibly fresh.
00:24:37Obviously, it's meant to imitate a real lobster shell.
00:24:40But it's actually a tuile.
00:24:42It's just cut and painted.
00:24:43She hand-drew those.
00:24:44Those fake shells are a work of art.
00:24:49Then I mold and fry the shell by pouring oil over it.
00:24:54And once it's set, I place the shell on top.
00:24:57This way, it visually signals that the dish is a lobster dish.
00:25:01Not only is this fun, it's a very thoughtful dish.
00:25:05You've survived.
00:25:06Bravo.
00:25:08Has survived.
00:25:09He's wearing white.
00:25:15You think he's wondering why he's down there?
00:25:17I know all the white spoons know how skilled I am.
00:25:20I chose to make shrimp porridge with spring greens.
00:25:23A dish made without any artificial seasonings whatsoever.
00:25:27The clear intent, being able to flavor it without artificial seasoning and the way it tastes.
00:25:31Boss in the kitchen, you've survived.
00:25:32Another one has survived.
00:25:37Just six spots left.
00:25:39Wow.
00:25:40It's shaped like a crane.
00:25:42It's beautiful, but it's just sashimi.
00:25:44I'm sorry.
00:25:46So I can just pick up any piece here?
00:25:48Grab whichever you want.
00:25:52It's trimmed.
00:25:53As far as these chicken feet go, there's just nothing that really captivates me.
00:26:08I understand.
00:26:09So I'm eliminating you.
00:26:10This right here is a pakekatsu.
00:26:12Mung one market hero?
00:26:13Yes.
00:26:13You're on hold.
00:26:14Let me think about it.
00:26:15This is a cartouchio inspired by flounder mugwort soup.
00:26:17The mugwort is really tough.
00:26:19When I take that first bite, that's your only chance.
00:26:22That's it.
00:26:23I'm putting you on hold.
00:26:24You're eliminated.
00:26:25I'm sorry.
00:26:26Whoa.
00:26:26We're getting down to the wire now.
00:26:28The ingredients I use are accessible to everyone.
00:26:31With a few tweaks and a little extra care, you can easily elevate home cooking.
00:26:35So I'm going to put a new spin on some classic Korean dishes.
00:26:44I think the dishes you've made today are truly something special.
00:26:47You've survived.
00:26:49Whoa.
00:26:49You survived?
00:26:50And with that, the black spoon elimination round is now complete.
00:26:56Due to the survival of one of the hidden white spoons, the total number of remaining seats is five.
00:27:04Without further ado, we will now be announcing the additional survivors.
00:27:08Our first survivor is...
00:27:13Naipo Makase.
00:27:18Oh.
00:27:18Oh.
00:27:19Congratulations.
00:27:21To be honest, I thought I'd make it.
00:27:25The second chef who we've selected as an additional survivor is Rebellious Genius.
00:27:31Congrats.
00:27:32Just one time, I'd like to beat Chef Lijun in a challenge.
00:27:37I hope he's not too offended by that.
00:27:40It is a competition.
00:27:41Fan master.
00:27:45I'll do my best.
00:27:47Trendsetter.
00:27:48I'm so grateful.
00:27:53I can't believe it.
00:27:55And last but not least, the final additional black spoon who has survived elimination is...
00:28:01Three Star Killer.
00:28:02Oh.
00:28:06Yeah.
00:28:07And now, with 19 finals selected, this concludes the black spoon elimination round.
00:28:18I figured if I put in the work, I survive.
00:28:20I need to keep making bold choices.
00:28:27If you lose, you're out.
00:28:31There's no way they're going to beat me.
00:28:34I'll show them who's number one.
00:28:37I want to keep making bold choices.
00:29:05I want to keep making bold choices.
00:29:05Once the Black Spoons had changed into their uniforms, they seemed a bit intimidating.
00:29:26I was a little lost. We were standing on the edge of an empty pit.
00:29:32I thought there'd be refrigerators. I kept whipping my head around.
00:29:35But there wasn't a single fridge in sight.
00:29:39First, we'd like to offer our congratulations to Hidden White Spoon Chef Che Kong Rok
00:29:44and our 19 Black Spoon finalists for making it past the Black Spoon Elimination Round.
00:29:50For having proven your culinary mastery, you've been rewarded with the opportunity to participate in the second round.
00:29:58Now then, the time has come for us to reveal the second round of Culinary Class Wars.
00:30:05For this round, you will be facing off
00:30:07in a one-on-one Black Spoon vs. White Spoon duel.
00:30:14Alright, here we go.
00:30:16It's our turn now.
00:30:17Who was I gonna face?
00:30:21And what ingredient would I be getting?
00:30:23I was right back to where I'd left off.
00:30:25One-on-one.
00:30:28Now that the second round has been revealed,
00:30:31we will announce the theme of the one-on-one Black Spoon vs. White Spoon duel.
00:30:36The theme of this duel...
00:30:37is already right in front of you.
00:30:45Where?
00:30:45In the pit?
00:30:48Is it our way?
00:30:50Oh.
00:30:51Oh?
00:30:53Huh?
00:30:54What?
00:30:55Let's see what it is.
00:30:57What?
00:30:58Whoa!
00:31:00Whoa!
00:31:01What is this?
00:31:02No way!
00:31:03Whoa!
00:31:04Whoa!
00:31:04What is this?
00:31:06No way!
00:31:27Whoa!
00:31:27Whoa!
00:31:28Whoa!
00:31:28Whoa!
00:31:29Whoa!
00:31:29Whoa!
00:31:30Whoa!
00:31:30Whoa!
00:31:31Whoa!
00:31:32Whoa!
00:31:33Okay, that's pretty cool.
00:31:44Wow!
00:31:46Incredible!
00:31:48Wow!
00:31:50Wow!
00:31:51Whoa!
00:31:52I get it now.
00:31:54This is so cool.
00:31:55Absolutely.
00:31:56I guess the fridges got replaced by fancy display cases.
00:31:59I put a fridge on an elevator.
00:31:59This season, the theme of the one-on-one Black Spoon vs. White Spoon Duel is regional Korean
00:32:07ingredients.
00:32:08Oh, I love it.
00:32:09This is great.
00:32:10Standing before you are 20 specialty ingredients from across the country.
00:32:15Each of them has been selected as a representative of various regional culinary practices.
00:32:20Once two contestants have agreed to duel, they will select one of the locations on the map.
00:32:25Only then will the regional ingredient be revealed.
00:32:28Once their ingredient has been selected, the dueling chefs must each create a dish outstanding
00:32:36enough to defeat their chosen opponent.
00:32:38Wow!
00:32:39So we're going to have to get a bit creative here, aren't we?
00:32:42Yeah.
00:32:42I thought it was a cool idea.
00:32:44You could reasonably guess what you might be working with depending on the region.
00:32:48You could make a whole dish that reflects that region's culture.
00:32:50I was very excited about it.
00:32:53We will now proceed with the selection process to determine the pairings for the one-on-one
00:32:59Black Spoon vs. White Spoon duels.
00:33:03White Spoon Chef, Sun Jung Won, please come to the center.
00:33:09Do it!
00:33:13Chef Sun Jung Won is incredibly famous and well-renowned.
00:33:16He's the only chef in Korea to own two separate Michelin star restaurants, one with Western
00:33:22cuisine, one with Korean cuisine, both excellent.
00:33:25For someone of his caliber, he's very good at casual cooking.
00:33:29All Black Spoons who wish to face off against the White Spoon chef, Sun Jung Won, please step
00:33:35forward.
00:33:35All right.
00:33:55I wondered if I looked easy to beat.
00:33:59He's an amazing chef.
00:34:00That's why I wanted to duel him.
00:34:02Plus, I also come from a fine dining background.
00:34:04So, I think I can beat him.
00:34:10Obviously, I'd love to beat a Michelin chef.
00:34:15I'm a huge fan of his.
00:34:17I've been waiting for this opportunity.
00:34:20White Spoon Chef, Sun Jung Won, please select the Black Spoon Chef you'd like to duel.
00:34:27Um...
00:34:28I think he knows already.
00:34:33Chef, three-star killer.
00:34:34Just like you, I've worked at a few Michelin three-star restaurants.
00:34:41But working at those places, never earned me a single star, much less three stars.
00:34:46I had to earn my stars on my own merit.
00:34:48Whoa.
00:34:50All right.
00:34:52So, do you think you can stop me?
00:34:54I'm going to try.
00:34:55White Spoon Chef, Sun Jung Won and Black Spoon Chef, three-star killer, you have been paired
00:35:02up for the one-on-one Black Spoon versus White Spoon duel.
00:35:05Whoa.
00:35:06Whoa.
00:35:06Whoa.
00:35:07Whoa.
00:35:08Whoa.
00:35:08Whoa.
00:35:09Whoa.
00:35:09Whoa.
00:35:10Whoa.
00:35:10Whoa.
00:35:11Whoa.
00:35:11Whoa.
00:35:12Whoa.
00:35:13And then, in order to choose your ingredient, please select a location on the map.
00:35:21Oh, very nice.
00:35:27Jindo, Jeju, Changwon, Yeosu.
00:35:31The coastal regions likely have seafood ingredients, and yet...
00:35:35All of us were wondering the same thing.
00:35:38Did production go with the obvious?
00:35:40Or did they purposefully choose regional ingredients that were more obscure and unexpected?
00:35:45Even if we knew a region's cuisine well, we were still guessing.
00:35:48It would become very exciting for me.
00:35:51Because when you share, you have to cope with everything.
00:35:55I don't know, man.
00:35:56How do you choose?
00:36:00My head's spinning.
00:36:03What do you think?
00:36:05Let's stick close to home.
00:36:08Where will they go?
00:36:09Monggyong?
00:36:11Somewhere here?
00:36:12Wonju.
00:36:13Wonju?
00:36:14What's in Wonju?
00:36:15Wonju?
00:36:16What's in Wonju?
00:36:17Wonju?
00:36:18Out of all the choices, Wonju seemed the most interesting.
00:36:23Wonju was his suggestion.
00:36:25And I thought, sure, okay, let's give it a go.
00:36:27Where are they, Wonju?
00:36:28What's in Wonju?
00:36:30Vegetables, I guess.
00:36:33Vegetables, I guess.
00:36:34Let's see.
00:36:35Oh!
00:36:36Oh!
00:36:37Oh!
00:36:38Oh!
00:36:39Oh!
00:36:40Oh!
00:36:41Oh!
00:36:42Oh!
00:36:43Oh!
00:36:44Oh!
00:36:45Oh!
00:36:46Oh!
00:36:47Oh!
00:36:48Oh!
00:36:49Oh!
00:36:50Oh!
00:36:51Beavis!
00:36:52Alright.
00:36:53Uh-uhh.
00:36:54Yeah yeah.
00:36:54Oh!
00:36:56Oh!
00:36:57Oh!
00:36:58Oh!
00:36:58Okay.
00:36:59The ingredient of your duel is...?
00:37:01What theal?
00:37:02What is it?
00:37:03Some kind of meat.
00:37:04Beef?
00:37:05Owa!
00:37:06Beef tongue..
00:37:07Woah.
00:37:08Come on!
00:37:10Woah!
00:37:11Beef tongue, huh?
00:37:13Holy cow, man.
00:37:14Literally.
00:37:14Huh.
00:37:15Very nice.
00:37:16Wow!
00:37:17Beef tongue..
00:37:18Woah..
00:37:19so i've never cooked with beef tongue before i'm a little lost here
00:37:26and it's a fine dining deal too
00:37:31that's really hard
00:37:33white spoon chef venerable sunjay please come to the center
00:37:38i don't want to fight her
00:37:42white spoon chef
00:37:44please come to the center
00:37:47what's this one
00:37:59all black spoons who wish to duel please step forward
00:38:03what a legend
00:38:15i'll give you a taste of hell don't worry i'll send you home quickly get ready
00:38:21you're going down oh it's on now
00:38:24now please select a location on the map
00:38:28the ingredient of your duel is the ingredient of your duel is the ingredient of your duel is
00:38:32baju jonggukjang
00:38:33jonggukjang
00:38:35hohang monkfish
00:38:37the ingredient of your duel is
00:38:42chung won c squirt
00:38:45that's crazy
00:38:50wow
00:38:51no way
00:38:52that sucks
00:38:53we'll have fun
00:38:54yeah
00:38:54all of the matchups for the one-on-one black spoon versus white spoon duels have been decided
00:38:59black spoon
00:39:03black spoon versus white spoon
00:39:05white spoon versus black spoon
00:39:07welcome to the kitchen where the first round of the culinary class wars will commence
00:39:12in a few moments
00:39:15the one-on-one black spoon versus white spoon duels will begin when the duels have been completed
00:39:22the number of survivors in each class will directly impact the next round of the competition
00:39:29evaluations for the one-on-one black spoon versus white spoon duels will be conducted as a blind tasting
00:39:40both judges will be wearing blindfolds
00:39:44and we'll be judging your dishes based on taste alone
00:39:48when your blind test is all about taste
00:39:54taste taste and nothing else
00:39:56i think it's the fairest way to be judged in this competition
00:39:59i assumed all the contestants watched season one to prepare
00:40:02so i figured i had to prepare myself as well
00:40:05this time i'll be
00:40:06uh
00:40:07more meticulous
00:40:08i've got 57 years of experience
00:40:23i'm relaxed
00:40:24i never get nervous
00:40:26we fought like hell to get here
00:40:29so the white spoons better get ready
00:40:31cause we're gonna win
00:40:32now the time has come
00:40:35for the one-on-one black spoon versus white spoon duels to begin
00:40:39let's go
00:40:42let's win this
00:40:47chef sun jong-won looks a bit too relaxed
00:40:52i'm interested to see what he makes
00:40:54me too
00:40:55he has two michelin stars one for each restaurant
00:40:58foritanic and
00:41:00lemon
00:41:01he's known as the double star chef
00:41:04let's get to work
00:41:06lemon secret was the first restaurant of the two
00:41:10and it's kept its michelin star for
00:41:13nearly five years and counting
00:41:16as for etanic garden
00:41:18it's maintained its star since 2023
00:41:20i'm the first korean chef to operate two one-star restaurants simultaneously
00:41:25recently the asia's 50 best ranking came out
00:41:29and one of his restaurants took 25th place
00:41:31every year there's a ranking of asia's 50 best restaurants
00:41:35and in addition to the ranking
00:41:37there's also a highest new entry award
00:41:40and for the 2025 list
00:41:41that award went to etanic garden
00:41:43i think he's going to make something extravagant
00:41:47he tends to use a lot of different techniques
00:41:49i really wish i could study his work up close
00:41:52if i had to bet on it
00:41:54he's my pick to win
00:41:55nice to meet you
00:41:57i'm sun jong-won
00:41:58white spoon chef
00:41:59i think he's probably feeling a lot of pressure
00:42:02absolutely
00:42:03out of all the match-ups
00:42:05that's the one everyone's keeping an eye on
00:42:07who's the black spoon
00:42:09as in his nickname
00:42:11three-star killer
00:42:12and he's good too
00:42:14very good
00:42:15as a chef
00:42:17he specializes in french cuisine
00:42:19traditional french cuisine
00:42:21and he's done pretty well for himself career-wise
00:42:23oh man
00:42:26three-star killer huh
00:42:28those knife skills
00:42:29he's good
00:42:31he's very good
00:42:32you could tell just by watching him
00:42:34only a chef who's worked at the best kitchens
00:42:37could make that amazing risotto
00:42:38he's a very experienced fine dining chef
00:42:41i'm here to fight
00:42:43i want my opponent to be strong
00:42:44that's what makes it exciting
00:42:46i'm an all-or-nothing kind of guy
00:42:49so i won't hold back
00:42:50i want this duel to be great
00:42:52at the end of the day
00:42:54it's a competition
00:42:55and i intend to win it
00:42:56what was their ingredient again
00:43:03it's
00:43:04beef tongue
00:43:07right
00:43:08beef tongue
00:43:09it's huge
00:43:10there's some tough ingredients
00:43:11and beef tongue's one of them
00:43:13it's just not a commonly used cut of meat
00:43:15i mean
00:43:18why not ribeye
00:43:19or any other cut
00:43:21there's so many kinds
00:43:22why beef tongue
00:43:23i've tried it a few times
00:43:25but i don't really cook with it
00:43:27because
00:43:27it's not something people usually ask for
00:43:29at least
00:43:30not in my experience
00:43:31it just doesn't seem to be popular
00:43:34i didn't really know what to do with it
00:43:37but i had to try and prepare it
00:43:39for whatever i decided to make
00:43:41once i finally started cutting
00:43:51i realized how beautiful the marbling was on the inside
00:43:55i knew i wouldn't have to do much to make it delicious
00:43:59so i decided to fire up the charcoal grill
00:44:03and make some steaks
00:44:04sometimes the simple way is the best way
00:44:11that's the good thing about beef tongue
00:44:14it's delicious on its own
00:44:15just prep it and grill it
00:44:16right
00:44:17that's the way to do it
00:44:18yeah
00:44:18i love yakiniku
00:44:19i'd say i'm quite experienced in charcoal grilling
00:44:23i think i've done it tens of thousands of times by now
00:44:26the key is making sure the cut is cooked evenly
00:44:29so you need to be diligent
00:44:31the fat also has to melt to a certain degree
00:44:38you want to make sure your steak is cooked
00:44:41medium to medium well
00:44:42that gives the fat enough time to actually melt into the meat
00:44:47and that's how you get the best flavor and texture
00:44:50three star killers in the zone right now
00:44:53steady hands
00:44:55he looks calm
00:44:56very calm
00:44:57so he's doing steak
00:45:00and what's chef jungwan making over there
00:45:03he's got charcoal too
00:45:06looks pretty similar
00:45:08so they're both gonna do barbecue
00:45:13i figured we'd both use charcoal
00:45:16i'm of the opinion that charcoal grills are superior
00:45:19since it adds a nice smoky flavor to the meat
00:45:22where did he put the beef tongue
00:45:26do you see it
00:45:28no i don't see it
00:45:29what's he doing here
00:45:33i had mostly drowned him out
00:45:45but then i heard a noise from the pressure cooker
00:45:47he already lit the charcoal
00:45:53so why use that
00:45:55as soon as i took out the tongue
00:45:59the gears in my head started turning
00:46:02i had this idea
00:46:03right from the start
00:46:05to cook the tongue in the pressure cooker
00:46:07before grilling it
00:46:08what's he doing
00:46:09looks like he's gonna braise it
00:46:11but first
00:46:12i needed more meat
00:46:14so i cut and seared more beef
00:46:19added some onions
00:46:26carrots and celery
00:46:27and cooked everything down until tender
00:46:34and that creates the base stock
00:46:38as for the tongue
00:46:42he's tying it with string
00:46:47wow burning charcoal
00:46:50tying steak with string
00:46:52from the looks of it
00:46:53he's making a classic french dish
00:46:55maybe classic but far from cliche
00:46:57i tied the steaks
00:47:02added them to the stock
00:47:03and set the pressure cooker
00:47:04for 40 minutes
00:47:06wait a second
00:47:08he threw the beef tongue in there
00:47:10that's why he made the stew
00:47:11so he's braising them in the stew
00:47:14i'm pretty sure
00:47:14wow
00:47:15it also creates a flavorful sauce
00:47:20once the tongue comes out
00:47:26oh there it is
00:47:29you can see how tender it is
00:47:31look at that
00:47:32they look perfect
00:47:33i'm sure they taste good too
00:47:35i put the steaks on the grill
00:47:38the charcoal adds a smoky flavor
00:47:42and the maillard reaction
00:47:43will create some texture
00:47:44because it's been braised
00:47:47the beef tongue is very tender
00:47:48and yet there's a slight crunch
00:47:50to the outside
00:47:51after being tossed on the grill
00:47:52i'm sure both dishes
00:47:55were very well prepared
00:47:57but three star killer
00:47:58just kind of grilled his steak
00:47:59i thought he'd go all out here
00:48:02you know
00:48:02well aside from grilling
00:48:04it looks like he's making a sauce
00:48:06did you see what kind of sauce
00:48:08i think the sauce
00:48:10will be the highlight of this dish
00:48:11the sauce is what makes it
00:48:15really special
00:48:15beef tongue
00:48:17has a lot of fat in it
00:48:18but it's so rich
00:48:19you can't eat a lot of it
00:48:21so whatever sauce i make
00:48:23to pair with it
00:48:24it needs to balance out
00:48:27the richness
00:48:27szechuan pepper
00:48:35to try and cut the fatty flavor
00:48:48i made a chinese style
00:48:50szechuan pepper sauce
00:48:51off the top of your head
00:48:53the best tasting cuisine is
00:48:55chinese
00:48:55i think you're right
00:48:57then i started the sauce
00:48:59what is he mincing
00:49:05those are truffles right
00:49:07ah i thought of doing that
00:49:10what
00:49:10using two knives
00:49:11two knives
00:49:12yeah
00:49:12really
00:49:13is that his special move
00:49:17flavor wise
00:49:19these rich fatty dishes
00:49:20tend to pair well
00:49:21with black truffle
00:49:22first i strained the beef stock
00:49:25then added it to a pot
00:49:27and while it simmered
00:49:29i threw in the truffles
00:49:30all that work just to toss them in
00:49:33when it comes to sauces
00:49:37i prefer a traditional reduction
00:49:39one that takes time and care
00:49:42and finally while it reduces
00:49:46i dip a small brush in it
00:49:49and baste the beef tongue steaks
00:49:50that keeps the meat moist
00:49:53and melds the flavor
00:49:54chef seon jung-won's got a lot
00:49:58going on there
00:49:59there's a lot of steps involved
00:50:01just watching them
00:50:09it's simplicity versus complexity
00:50:10right
00:50:11right
00:50:11which method leads to better flavor
00:50:13that looks perfect
00:50:18szechuan pepper can temporarily
00:50:25impact your taste
00:50:26so i knew that if the judges
00:50:27tasted my dish first
00:50:28it might actually give me an advantage
00:50:31in the taste test
00:50:32that's why i made sure i finished
00:50:35before chef son
00:50:36he's done
00:50:39nice job
00:50:39way to go
00:50:41oh my god
00:50:43i'm so nervous
00:50:44don't let it phase you
00:50:46let's go chef son
00:50:4815 seconds
00:50:5313
00:50:55oh
00:50:57hurry hurry
00:50:58hey 10 seconds left
00:51:00hey 10 seconds left
00:51:02he's an actor
00:51:25oh my goodness what a drama
00:51:27you think he did that on purpose
00:51:33good work chef
00:51:36how'd it turn out
00:51:41i think it went well overall
00:51:43great glad to hear it
00:51:46all good
00:51:49did it go well
00:51:51yeah
00:51:51can i actually borrow one of those
00:51:54the heat's getting to me
00:51:55you nervous
00:51:59just a little
00:52:00oh man
00:52:02it's just
00:52:04when else are you gonna feel this a lot
00:52:05exactly
00:52:06now that we're dueling
00:52:07i hope our team wins this one
00:52:09wonju korean beef tongue duelists
00:52:11please proceed to the judging room
00:52:13let's go black spoons
00:52:22he's got this three star killer
00:52:24they look nervous
00:52:26even chef son looks nervous
00:52:28i've never seen that
00:52:30oh they're just going in
00:52:35yep
00:52:35right away huh
00:52:36were you nervous
00:52:38absolutely i was shaking
00:52:39really you pushed the cart inside too
00:52:41yeah
00:52:41jeez now i'm shaking
00:52:43it's terrifying
00:52:43there they were blindfolds and all
00:53:08just as i expected
00:53:09honestly i was so nervous
00:53:12i didn't know how to act
00:53:13it's
00:53:14it's a strange feeling
00:53:15as odd as they were
00:53:19the blindfolds were reassuring
00:53:21it made me feel like
00:53:23i had a real shot at winning the duel
00:53:25black spoon versus white spoon
00:53:28the theme of this duel is
00:53:29wonju korean beef tongue
00:53:31to begin
00:53:33the judges will taste the first dish
00:53:36the sauce is what makes the dish
00:53:46it should be able to balance the richness of the steak
00:53:49there's a sort of climax to the flavors present
00:53:54first the szechuan sauce
00:53:56then the crisp texture of fried ginger
00:53:58and those give way to the savory fatty steak flavor
00:54:03these elements harmonize on the palate
00:54:07and that balance is key here
00:54:10at a glance
00:54:11i could see it was perfectly cooked
00:54:14that may be nervous
00:54:16it smells tangy
00:54:19are you ready
00:54:21how's this
00:54:21just a bit wider
00:54:22it's a unique sauce
00:54:41interesting
00:54:43it's actually
00:54:44quite strong
00:54:46i think
00:54:49it seems like
00:54:51they were trying to evoke chinese cuisine
00:54:53but when you chew it
00:54:55it's kind of
00:54:57this sauce has similar components
00:54:59to traditional szechuan sauce
00:55:01but they've been used differently
00:55:02in some ways
00:55:03but
00:55:04it's cooked well
00:55:06and i like that the sauce
00:55:09cuts through the steak
00:55:12the judges will now taste the second dish
00:55:17i prepared wanju korean beef tongue
00:55:22paired with dubek potatoes
00:55:24also sourced from wanju
00:55:25my goal was to elevate the simple beef tongue flavor
00:55:28and to tie everything together
00:55:30the dish is served with a black truffle sauce
00:55:32i tried a lot of different methods to get this right
00:55:35i brought my own serving spoon
00:55:39fork and knife
00:55:39so i could recreate that first bite
00:55:41i wanted that exactly
00:55:43even with how he plated it
00:55:50the whole dish was quintessential chef's son
00:55:53precise
00:55:53artful
00:55:54very high-end
00:55:55but i wondered if it was too much
00:55:59we were working with a very heavy
00:56:00fatty cut of meat
00:56:01i wondered if braising it
00:56:03had made it too rich
00:56:22i just hope it makes them smile
00:56:24people instinctively smile when they eat good food
00:56:26so i hope to see that
00:56:40classic method
00:56:42classic sauce
00:56:44but the texture
00:56:46it's very
00:56:55these two dishes were prepared
00:56:59with very different techniques
00:57:01not only that
00:57:02but the cuisine is different too
00:57:04the voting will now commence
00:57:08of the two dishes presented
00:57:11please select the one that best used the main ingredient
00:57:15to create a better tasting dish
00:57:16the voting has concluded
00:57:27the score
00:57:29is two to zero
00:57:34uh
00:57:39hello
00:57:41good job both of you
00:57:43both of these were
00:57:47completely different
00:57:49especially when it came to the texture of the beef tongue
00:57:52they're hard to compare
00:57:55i really had to think about it
00:58:00chef san jong-wan's beef tongue was
00:58:03perfectly tender
00:58:04it was perfect
00:58:05and then there's three star killer's beef tongue steak
00:58:08which was well grilled
00:58:10cooked evenly throughout
00:58:11and prepared to a nice doneness with the right amount of pink
00:58:13both were delicious
00:58:15so then
00:58:16it comes down to
00:58:17the sauce
00:58:18the harmony of flavors
00:58:19all those details
00:58:20which dish had more elements that
00:58:22came alive for me
00:58:23now then
00:58:25we will be announcing the outcome
00:58:28of the wonju korean beef tongue duel
00:58:30the survivor of this one-on-one duel is
00:58:33white spoon chef
00:58:39sun jong-won
00:58:40white spoon chef
00:58:47sun jong-won
00:58:48oh my goodness
00:58:51ouch
00:58:52because i thought
00:58:55chef sun jong-won
00:58:56came out on top
00:58:57congratulations
00:59:00congratulations
00:59:01so three star killer
00:59:03your beef tongue
00:59:04was excellent
00:59:05i don't know of any place
00:59:07that can grill beef tongue
00:59:08as well as you can
00:59:09but comparing the dishes
00:59:11chef sun jong-won
00:59:13just
00:59:13had a slightly bigger impact
00:59:15this is tough to beat
00:59:17he was such a strong opponent
00:59:24i honestly had no choice
00:59:26but to accept defeat
00:59:27great job
00:59:28even so
00:59:30it was really nice to hear
00:59:32chef han say that
00:59:33he couldn't think of a place
00:59:34that could grill beef tongue
00:59:35like i could
00:59:36so if i'm going home
00:59:39i'm leaving on a good note
00:59:41and that feels good
00:59:44how do you think
00:59:49she's feeling
00:59:50you think she's as nervous
00:59:51as the rest of us
00:59:52she's been training
00:59:54for decades
00:59:55so she's very disciplined
00:59:56sure she's got great
00:59:57mental fortitude
00:59:58venerable sanjay
01:00:00i can't wait to see
01:00:04what she makes
01:00:05she's the first master
01:00:08of temple food
01:00:09that's right
01:00:10but
01:00:11well buddhist temple cuisine
01:00:12don't call it temple food
01:00:14i've been
01:00:19eating and cooking buddhist temple cuisine
01:00:22ever since i became a monk
01:00:23in the 1980s
01:00:24not only am i the first recognized master
01:00:27i've also served as the chair
01:00:30of the korean food promotion institute
01:00:32cooking is a form of spiritual practice
01:00:35as well as an act of compassion
01:00:37so even though i'm a monk
01:00:39i teach cooking
01:00:40because it's a large part of my own spiritual practice
01:00:43i've had many famous chefs in my classes
01:00:46chef ose dok came to visit me once
01:00:49chef's son visited too
01:00:50that's how i met most chefs
01:00:51in buddhism we believe that food is medicine
01:00:55because our food is medicine
01:00:57it's prepared without being obstructed to nature
01:01:00there's a certain authenticity in our cuisine
01:01:03one that highlights natural flavors
01:01:05i've amassed a lot of culinary wisdom in my 70 years
01:01:08and i want to share that wisdom
01:01:10that's what i prayed for on my way here
01:01:12i'm looking for
01:01:15someone who takes great joy in korean cuisine
01:01:17and wants to share that joy with me
01:01:19i knew venerable sanjay would create some delicious beautiful food
01:01:25something out of the ordinary
01:01:27but i didn't know which one of us would want to face her
01:01:31as i looked at the black spoon chefs
01:01:33and i tried to guess who would volunteer to duel venerable sanjay
01:01:36i realized that there was only one chef who made sense
01:01:39oh no meat
01:01:46hello nice to meet you
01:01:49i should tell you that i specialize in pork
01:01:52even though his specialty is jui ji gamtang
01:01:54his culinary knowledge and skill extends far beyond that dish
01:01:58he's very passionate about korean cuisine so i wasn't surprised
01:02:01as a chef i thought i could gain some enlightenment from dueling her
01:02:05facing her is like facing a mountain
01:02:08i'm excited to learn
01:02:09all right
01:02:11then
01:02:12i guess it's short-haired chef versus short-haired chef
01:02:16very good
01:02:20gomtang versus buddhist temple cuisine
01:02:24one chef usually cooks with meat
01:02:26the other doesn't cook with meat at all
01:02:28i'm not sure how this is gonna play out
01:02:31i think this matchup is the one to watch
01:02:33venerable sanjay
01:02:36what should we do if it's meat
01:02:37i'm glad she was given some options
01:02:40yeah it wouldn't be fair if she got meat
01:02:42but they just gave them the safe regions
01:02:44so it's still a surprise
01:02:46i figured it'd be inland
01:02:51kapyong
01:02:56we will now reveal the ingredient
01:02:58from the county of kapyong
01:03:01the ingredient of your duel is
01:03:03kapyong pine nuts
01:03:07that'll be fun
01:03:09i can't wait to see this
01:03:11it'll be interesting
01:03:11nice
01:03:13that's a fun ingredient to get
01:03:16kapyong pine nuts are special
01:03:18their taste and aroma is unique
01:03:20and globally speaking
01:03:21they're second to none
01:03:22i'm excited to see how the chefs use them
01:03:25i was a bit nervous
01:03:28pine nuts are a huge part of buddhist temple cuisine
01:03:31i was happy
01:03:32kapyong pine nut duelists
01:03:36your one-on-one duel begins now
01:03:38you got it
01:03:40come on white spoons
01:03:42good luck
01:03:43go venerable sanjay
01:03:48how dare you
01:03:49she's a buddhist monk
01:03:50pine nuts are a staple in buddhist temples
01:03:55they've got protein and they're high in fat
01:03:58obviously they're nutty
01:04:00but they're also quite sweet
01:04:01so instead of making a new recipe
01:04:04i wanted to make something traditional
01:04:06something familiar
01:04:07something imbued with years of wisdom
01:04:09pine nut vegetable noodles
01:04:11you juice the pine nuts to make a broth
01:04:14that serves as the base of your noodle dish
01:04:16look at that
01:04:18she's mincing them with a knife
01:04:20that's a lot to mince
01:04:22exactly
01:04:22the longer they're in the blender
01:04:25the more the pine nut flavor fades
01:04:27so i mince the nuts first
01:04:29that way they don't have to stay in the blender too long
01:04:32man she's so cool
01:04:34she embodies the pine nut
01:04:36she is the pine nut
01:04:38the pine nut is a star here
01:04:41so the flavor and aroma of the pine nuts
01:04:43have to be preserved in this dish
01:04:45all while ensuring that the fat and protein present
01:04:48can also be absorbed
01:04:49i think all she's adding is salt
01:04:58it's really just pine nuts water and salt
01:05:05no added dairy or anything
01:05:06it's interesting
01:05:09buddhist temple cuisine isn't just vegetarian food
01:05:12it's a very specific cuisine
01:05:13it aids in spiritual practice
01:05:15and excludes the use of garlic, green onion, artificial spices and additives in the dishes you prepare
01:05:21she's making some kind of dough
01:05:28it's very green
01:05:30in order to add more nutrients to the dish
01:05:33i'm going to blend some seasonal vegetables to add into the noodle dough
01:05:37the great thing about adding zucchini is that it breaks up the flour clumps
01:05:40and because they're full of fiber
01:05:42food's easier to digest
01:05:44wow
01:05:51is she baking noodles?
01:05:54that's why she's got a pasta machine
01:05:56i've never seen a monk make noodles
01:06:00without green onions, garlic, fish and meat
01:06:08people assume there's no flavor
01:06:10but there is flavor
01:06:12a clean flavor
01:06:14you just have to maximize it
01:06:17after all true beauty is emptiness, right?
01:06:23a buddhist monk and a dweiji gumtong master
01:06:26it's pretty ironic
01:06:26i mean
01:06:27they're just complete and total opposites
01:06:29crazy
01:06:30but if you look at his station
01:06:32there's no meat
01:06:33no
01:06:34it's all vegetables
01:06:35carrots, radishes
01:06:36for buddhist temple cuisine
01:06:37i think he's making a vegan dish
01:06:39looks like it
01:06:40that's really cool
01:06:41even though he could have used meat if he really wanted to
01:06:43yeah, you're right
01:06:44it's a duel, right?
01:06:46and a duel should be one fair and square
01:06:48best way to do that is to compete on equal footing
01:06:53so instead of working in my comfort zone
01:06:58i thought i'd venture out a bit
01:07:01i wanted to challenge myself to make real buddhist temple cuisine without any osinche
01:07:06most of my dish is veggie based julienne burdock root julienne radish with pyogo mushrooms bamboo shoots and some carrots too
01:07:18all of them carefully prepared to preserve texture
01:07:21this is vegetable japchae
01:07:23so i guess you could call our duel the vegetable duel
01:07:26i took a cast iron pan, drizzled some perilla oil, and stir fried the veggies
01:07:32the vegetables have to be stir fried over low heat
01:07:37that's the only way to preserve their texture
01:07:39which is important for the judges to feel
01:07:41instead of salt
01:07:43i season the vegetables with a very thin soybean paste soup
01:07:47each vegetable has its own flavor and soybean paste amplifies that umami flavor
01:07:53but in this challenge pine nuts are the main ingredient
01:07:56their flavor needs to be the most present
01:07:59and the best way to do that is to make a sauce
01:08:01so i took three of heaven shoots
01:08:03some pyogo mushroom broth and some pine nuts and blended it together
01:08:09the pine nuts are the harmonizing component here
01:08:13just like venerable sunjay i've taken great care in bringing out the natural flavors of my ingredients
01:08:23is she making some kind of ongsimi for her soup
01:08:27venerable sunjay is great dexterity
01:08:29yeah she moves so quickly
01:08:32what hands she's moving so fast i can't see them
01:08:35she's like lightning yeah
01:08:38she moves so freely and her movements are precise yeah
01:08:43it's all muscle memory you can tell she does it all the time
01:08:47the ongsimi are more than just an additional element
01:08:50if you just drink the soup straight it's harder to digest all of the pine nut nutrients
01:08:54chewing the ongsimi makes it easier
01:08:57when you're cooking a dish you always want to ask yourself
01:09:00how does this keep the person eating it healthy and happy
01:09:10nice work
01:09:13and with 15 minutes to spare
01:09:16i mostly focused on my own thing but sometimes i'd glance over
01:09:19i put a lot of care into each element and tried to do my best with what i had
01:09:33i really wanted to cheer him on i could see how hard he was working
01:09:37i actually thought it would be nice if he ended up winning
01:09:53i think venerable sunjay's gonna win yeah me too her noodles look extraordinary
01:10:01with pine nut noodles it's a sure thing if chef dweiji gomtong wins i think it might shock some people
01:10:07gap young pine nut duelists please proceed to the judging room
01:10:13shall we
01:10:13good luck
01:10:19you'll do great
01:10:20let's go
01:10:21let's go
01:10:25gap young pine nut duelists please enter
01:10:35the judges will now taste the first dish
01:10:52i call it monk smile i call it monk smile pine nut vegetable noodles
01:10:58i named it monk smile because it makes us smile it provides a lot of nutrition that buddhist
01:11:03monks tend to lack particularly protein and glutamine in that way it makes us smile on the outside and
01:11:09the inside and if this soup is good enough to make monk smile it'll make the judges smile
01:11:16and more than anything i want to put a smile on their face
01:11:24i'm sure those noodles were as delicious as they looked i kind of wish i could have tried them too
01:11:46noodles but not ordinary noodles
01:11:54when i added the korean melon to the soup i left the rind on
01:12:04that way when the judges taste it it's more savory
01:12:09here
01:12:09pine nuts have a strong flavor this dish could have had a very intense flavor but it's restrained yeah
01:12:29this chef exercised great restraint but the aroma is still very fragrant on the second bite i tasted some
01:12:35kind of korean melon it wasn't an overly sweet flavor and it kind of reminded me of a watermelon rind
01:12:42it pairs well with the noodles when you eat pine nuts on their own they can leave an oily taste in
01:12:47your mouth this is very refreshing
01:12:53the first dish i tried with the pine nut noodles was amazing it was delicious i don't think i realized just
01:13:01how lovely pine nuts smell whoever made that they were no ordinary chef they were something special
01:13:08and as the second dish came i was very tempted to immediately vote for dish one if two wasn't as good
01:13:18the judges will now taste the second dish
01:13:21on the plate the pine nut sauce is drizzled over each section of vegetables individually highlighting
01:13:29the flavors while unifying the dish
01:13:36so when i served it i almost treated it like a salad
01:13:39i drizzled the sauce on top and tossed it evenly to coat the veggies
01:13:57here i'll bring it up to your nose first
01:14:01there's various aromas
01:14:05it's complex
01:14:09it's
01:14:18you
01:14:19okay
01:14:20i'm
01:14:21you
01:14:22it's
01:14:24it's
01:14:26it's
01:14:27it's
01:14:27it's
01:14:29i'm
01:14:30i'm
01:14:31i'm
01:14:33i'm
01:14:35i'm
01:14:36Wow.
01:14:50This chef also opted for subtlety.
01:14:54As for flavor, I think the flavors of the ingredients are excellent.
01:14:58Wait a minute. I don't think there's meat in here.
01:15:01And the textures. Wow.
01:15:03It almost tastes like it's been aged or maybe...
01:15:09This one hurts. It's really hard to choose.
01:15:13The vegetables are incredible. You can taste how well-prepared they are.
01:15:18There's also this subtle pine nut flavor, but it's not this light, fresh flavor.
01:15:23It's this very deep, very grounded flavor, almost like a gut punch.
01:15:27So they're no ordinary chef either.
01:15:30Also, this dish isn't over-seasoned.
01:15:35It's very mild. It really highlights the natural flavor of these ingredients.
01:15:40And the pine nuts don't smother the flavor at all. They just enhance it.
01:15:43It's all very subtle and intentional.
01:15:46Both chefs showed a lot of restraint.
01:15:49The pine nut noodles were very pine nutty.
01:15:51But they're such a refined beauty to them.
01:15:53And in this dish, it almost feels like the pine nuts are gently embracing each ingredient.
01:16:02Two very different pine nut dishes.
01:16:04Both of them are excellent.
01:16:06Both showcase incredible talent.
01:16:09This is very hard.
01:16:10Wow.
01:16:11I don't know.
01:16:12Yeah, me neither.
01:16:14Wow.
01:16:15I think this is the hardest call to make.
01:16:24Of the two dishes presented, please select the one that better utilized the main ingredient to create a better-tasting dish.
01:16:31Dish number one or dish number two.
01:16:33The voting will now begin.
01:16:35I'm at a loss.
01:16:38Yeah.
01:16:38Flavor and subtlety.
01:16:45The pine nut soup that envelops the noodles in various flavors.
01:16:52Or the pine nut sauce that was able to harmonize a medley of vegetables.
01:17:00The voting has concluded.
01:17:02The survivor of this one-on-one duel is...
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