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Culinary Class Wars S02E02
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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.
00:10:47There's a part of you that thinks,
00:10:56Oh, I didn't feel good about that since you're taking bathroom at the Institute of Francis-
00:10:58had stronger seasoning than this dish here that's why i think that as a chef the way you serve and
00:11:05present your dishes is really important right because you're giving them direction yes however
00:11:11from a diner's perspective it can be there's a part of you that thinks uh really you know
00:11:17right and because of that knife omakase yes you're on hold okay good effort thank you
00:11:25on hold
00:11:34literally the day before i decided to change the order i wanted the fish to be last but i knew it
00:11:41was the strongest so 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 everything else was great it was just
00:11:54a slight error in judgment all right start with this yes black throat sea perch exactly oily fish it is
00:12:04so we're starting with an oily fish funny enough that's the exact same thing chef on pointed out
00:12:09oh did he yes sorry to twist the knife it's okay
00:12:24it should be reversed
00:12:27right i made a last minute change fish last
00:12:30well when in doubt there's a lot of japanese chefs on hold
00:12:44did something break
00:12:47oh cool head full i want to watch
00:12:50then let's go
00:12:50very exciting
00:12:56trying to do that on a time crunch is brutal
00:12:58what is he doing is he kneading with his feet yeah foot kneading i believe so
00:13:04let's count how many are making noodles no there's too many right those are nangmyung noodles it's the
00:13:09noodle yuen plus there's all this fresh pasta i think that's southeast asian was it ah really
00:13:16it's a real showdown
00:13:33your cow puck is very authentic but it's just a little too starchy you added more than you needed
00:13:38i'm sorry i understand thank you there's just no clear identity you've been eliminated okay good
00:13:43effort thank you i'm sorry the noodles should be great on their own you need to be careful when
00:13:48you're focusing on one element considering what happened to chef kim their standards seem really high
00:14:02it's a noodle dish if the noodles aren't good then the rest of the dish isn't good
00:14:06i'm making soba noodles
00:14:15it's a very gradual process buckwheat's a bit grainy so if you want perfect noodles you have
00:14:20to prevent it from clumping that's why i gradually add water and knead by hand
00:14:25i think he's hand making buckwheat noodles buckwheat noodles i think so i saw him milling it earlier
00:14:40what's his nickname i think it says
00:14:45iron arms iron arms huh i mean look at him go he's just working it isn't he name suits him
00:14:49i like my nickname i 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 arms as tough as iron
00:15:09the symptoms were pretty gradual i didn't really notice them until my second year of high school
00:15:14my hands tend to tremble but that's a given with this condition i don't have the muscles to support
00:15:20my right hand so every time i move my fingers everything starts to shake right now i have muscle
00:15:25loss from here to my fingertips if it continues to spread then it's als so i came here to show that
00:15:31people like me are still capable of great things
00:15:34does buckwheat mean soba yep soba noodles and with soba you don't need to age the dough like you do
00:15:45with udon right no right you can just make them that's exactly when soba tastes the best interesting
00:15:52when you roll out the dough you need to make sure that the sheet is an even thickness
00:15:56you need to be fast too otherwise the moisture will evaporate and it'll dry out
00:16:04soba
00:16:09wow
00:16:09wow
00:16:14he's very very good absolutely lots of skill i don't want to go against him in noodle making
00:16:20i think he's the dark horse you can see how passionate he is this is what he loves to do
00:16:26i make noodles every single day at this point it's almost become my entire personality every day i
00:16:32milled 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
00:16:57and it's embarrassing for me to admit but i basically just cried through it until i got it right
00:17:05even now it's i have a hard time talking about it
00:17:15thankfully i can still use my shoulder so i learned to cup with momentum and to clench my
00:17:21right 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
00:17:32so i can just keep up with them and be normal
00:17:34i do it because i'm passionate about cooking and i keep cooking because i love it
00:17:50these noodles require coarsely milled buckwheat flour that's how they get their uniquely grainy
00:18:06texture and rich flavor it gives these simple noodles a lot more depth to their taste
00:18:11there's a bit of fresh wasabi here in a small dish there's modern salt right next to it is a cup of
00:18:18white sesame oil seasoned with salted kelp i see and over here it's suyu made with chicken broth
00:18:24for you to dip the noodles sounds good first
00:18:36then the oil yes you mix it
00:18:49and with the two you i dip half yeah exactly about half
00:19:11it's a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit of a bit
00:19:23where did you learn to cook i haven't had any formal training specifically for sobo i see everything
00:19:28i know i taught myself i ask because there's a lot of intention here you're trying to evoke the
00:19:35flavor of the buckwheat that's why these are grainy coarse noodles yes
00:19:38and to me it's the mark of a talented cook you have a great sense of flavor and balance and each
00:19:48time i dipped the noodles i got excited to dip them again i wanted to try the next thing to see
00:19:54how the taste of the noodles would change and when i tried the soy sauce the whole meal felt complete
00:20:01like it all came full circle iron arms you've survived thank you well done thank you i really
00:20:07enjoyed it iron arms has survived
00:20:19i was really really proud of myself i've been working so hard well it feels like i've been working
00:20:25so hard so i was thrilled has the young new tanker guy been judged yet i don't think so which one is
00:20:31he again it's that guy over there wait which one that one pinstripes oh i see
00:20:39what kind of sheets are those
00:20:49he's feeling something
00:20:53what's he making sorry what's he making i'm not sure yet i brought the dish i'm most confident in
00:21:00i 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 young he don't kill they call him the son of shin
00:21:10young son so why not give it a try so i'm trying to guess what he's making
00:21:18the dish i'm making today is actually lasagna so this is lasagna well usually you stack it is that
00:21:26bechamel yes bechamel sauce and ragu all right but how do you get layers even though it's pasta it's
00:21:31structured more like a pie because it's just layers of pasta and filling on top of each other but for
00:21:38today's dish i'm getting a bit creative with it instead of stacking it i'm rolling it oh
00:21:47this way the texture of the pasta is much crispier which i think is always better that's a little out
00:21:52of the box yes very much that's a great idea isn't it yeah i like it it's very clever all right rolled
00:21:58lasagna that's a very very unique dish it's basically a variation of lasagna it's lasagna but as a roll
00:22:05with that crispy texture we koreans love the judges said their main criteria is taste and this tastes
00:22:14good very good so we've got the meat sauce the ragu sauce and and the tomato the bechamel sauce
00:22:26all together so this cut has everything yes it does
00:22:38his brow's been up i think he likes it
00:22:40it's interesting this interpretation of lasagna it tastes the same but feels different which also
00:23:01means it's hard to pinpoint so i'm a bit torn
00:23:08all right trendsetter i'm gonna put you on hold okay thank you
00:23:14chef han and i both have our share of culinary blind spots and for this dish
00:23:19the most delicious part of lasagna is the slightly burnt part yeah exactly the fact that you took
00:23:36that and made lasagna in a way that highlights that flavor i get it i see where you're coming from
00:23:43i'm glad thank you nice job thank you chef thank you it's in the hands of fate now
00:23:55i will prepare the lobster with the kimchi bisque it's me in the sauce it's a french anchoring
00:24:03so that's why i choose and now bonjour
00:24:05i'm actually from france i was adopted when i was six years old i'm very happy to add some korean
00:24:15touch in my french cuisine
00:24:23i think the best part about this dish is the doneness of cuisson you've survived
00:24:29all right all right thank you sir well done thank you very much oh lobster wow yeah it looks
00:24:36incredibly fresh obviously it's meant to imitate a real lobster shell but it's actually a twill it's
00:24:42just cut and painted she hand drew those those fake shells are a work of art then i mold and fry
00:24:50the shell by pouring oil over it
00:24:51and once it's set i place the shell on top this way it visually signals that the dish is a lobster dish
00:25:02not only is this fun it's a very thoughtful dish you've survived bravo has survived
00:25:14he's wearing white you think he's wondering why he's down there i know all the white spoons know
00:25:18how skilled i am i chose to make shrimp porridge with spring greens a dish made without any
00:25:24artificial seasonings whatsoever the clear intent being able to flavor it without artificial seasoning
00:25:30and the way it tastes boss in the kitchen you've survived another one has survived just six spots left
00:25:38wow it's shaped like a crane it's beautiful but it's just sashimi i'm sorry
00:25:45so i can just pick up any piece here grab whichever you want
00:25:52it's trimmed
00:26:03as far as these chicken feet go there's just nothing that really captivates me so i'm eliminating this
00:26:10right here is a pocket cuts among one market hero yes you're on hold let me think about it
00:26:15this is a cartaccio inspired by flounder mugwort soup the mugwort is really tough when i take
00:26:20that first bite that's your only chance that's it i'm putting you on hold you're eliminated i'm sorry
00:26:25whoa we're getting down to the wire now the ingredients i use are accessible to everyone
00:26:31with a few tweaks and a little extra care you can easily elevate home cooking so i'm going to put
00:26:36a new spin on some classic korean dishes
00:26:44i think the dishes you've made today are truly something special you've survived thank you
00:26:49wow you survived and 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
00:27:02without further ado we will now be announcing the additional survivors
00:27:12our first survivor is
00:27:17naipo makase oh oh congratulations thank you
00:27:23to be honest i thought i'd make it the second chef who we've selected as an additional survivor is
00:27:29rebellious genius congrats just one time i'd like to be chef lee june in a challenge i hope he's not
00:27:38too offended by that it is a competition fan master thank you i'll do my best trendsetter
00:27:48oh wow i'm so grateful i can't believe it oh and last but not least the final additional black spoon
00:27:58who has survived elimination is three star killer
00:28:06yeah and now with 19 finals selected this concludes the black spoon elimination round
00:28:13i figured if i put in the work i survive i need to keep making bold choices
00:28:28if you lose you're out there's no way they're going to beat me i'll show them who's number one
00:28:43so
00:28:55so
00:29:01so
00:29:03Once 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.
00:29:33I kept whipping my head around, but there wasn't a single Fridge in sight.
00:29:39First, we'd like to offer our congratulations to Hidden White Spoon Chef Che Kongrok
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...
00:30:09...in a one-on-one Black Spoon versus White Spoon duel.
00:30:13All right, here we go.
00:30:16It's our turn now.
00:30:19Who 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.
00:30:26Now that the second round has been revealed,
00:30:31we will announce the theme of the one-on-one Black Spoon versus White Spoon duel.
00:30:36The theme of this duel...
00:30:39...is already right in front of you.
00:30:42Where?
00:30:45In the pit?
00:30:48Is it our...
00:30:48Are we...
00:30:49Oh.
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!
00:31:05What is this?
00:31:06No way!
00:31:07No way!
00:31:12Whoa!
00:31:13Whoa!
00:31:26Whoa!
00:31:29Whoa!
00:31:32Whoa!
00:31:33Whoa!
00:31:35Whoa!
00:31:41Okay, that's pretty good.
00:31:42cool incredible oh i get it now this is so cool absolutely i guess the fridges got replaced by
00:31:58fancy display cases later this season the theme of the one-on-one black spoon versus white spoon
00:32:05duel is regional korean ingredients i love it this is great standing before you are
00:32:1220 specialty ingredients from across the country each of them has been selected as a representative
00:32:17of various regional culinary practices once two contestants have agreed to duel they will select
00:32:23one of the locations on the map only then will the regional ingredient be revealed
00:32:30once their ingredient has been selected the dueling chefs must each create a dish outstanding enough
00:32:36to defeat their chosen opponent wow so we're gonna have to get a bit creative here aren't we
00:32:42yeah i thought it was a cool idea you could reasonably guess what you might be working
00:32:46with depending on the region you could make a whole dish that reflects that region's culture
00:32:50i was very excited about it we will now proceed with the selection process to determine the pairings
00:32:58for the one-on-one black spoon versus white spoon duels
00:33:03white spoon chef seong jungwon please come to the center
00:33:13chef seong jungwon is incredibly famous and well renowned
00:33:17he's the only chef in korea to own two separate michelin star restaurants one with western cuisine one
00:33:23with korean cuisine both excellent for 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 seong jungwon please step forward
00:33:44all right i wondered if i looked easy to beat he's an amazing chef that's why i wanted to duel him
00:34:02plus i also come from a fine dining background so i think i can beat him
00:34:09obviously i'd love to beat a michelton chef
00:34:15i'm a huge fan of his i've been waiting for this opportunity
00:34:20white spoon chef seong jungwon please select the black spoon chef you'd like to duel
00:34:27um i think he knows already
00:34:33chef three-star killer
00:34:38just like you i've worked at a few michelin three-star restaurants but working at those places
00:34:42never earned me a single star much less three stars i had to earn my stars on my own merit
00:34:48whoa all right so do you think you can stop me i'm going to try
00:34:58white spoon chef seong jungwon and black spoon chef three-star killer you have been paired up for
00:35:03the one-on-one black spoon versus white spoon duel
00:35:16now then in order to choose your ingredient please select a location on the map
00:35:21the coastal regions likely have seafood ingredients and yet all of us were wondering the same thing
00:35:37did production go with the obvious or did they purposefully choose regional ingredients that were
00:35:43more obscure and unexpected even if we knew a region's cuisine well we were still guessing
00:35:48it would become very exciting for me because uh when you share you have to cope with uh everything
00:35:55i don't know man how do you choose
00:36:00my head's spinning what do you think let's stick close to home
00:36:08where will they go monggyeong somewhere here
00:36:12one ju what's in one ju one ju out of all the choices one ju seemed the most interesting one ju
00:36:24was his suggestion and i thought sure okay let's give it a go where are they one ju what's in one ju
00:36:31uh vegetables i guess let's see
00:36:44look at that
00:36:48what is it we will now reveal the ingredient from the city of wonju
00:36:54the ingredient of your duel is oh what is it some kind of meat
00:37:04wonju beef tongue
00:37:10beef tongue huh holy cow man literally very nice wow beef tongue
00:37:17so i've never cooked with beef tongue before i'm a little lost here
00:37:29and it's a fine dining duel too rocks oh wow really hard white spoon chef venerable sunjay please come
00:37:38to the center i don't want to fight her white spoon chef who took to please come to the center
00:37:47i don't want to fight her
00:37:50white spoon chef i don't please come to the center
00:37:58wants this one all black spoons who wish to duel please step forward
00:38:02what a legend
00:38:17i'll give you a taste of hell don't worry i'll send you home quickly get ready you're going down
00:38:23oh it's on now
00:38:26now please select a location on the map the ingredient of your duel is the ingredient of your duel is
00:38:30the ingredient of your duel is paju chonggukjang
00:38:34chonggukjang
00:38:36hohang monkfish
00:38:40the ingredient of your duel is
00:38:44chongwon sea squirt
00:38:45that's crazy wow no way that sucks we'll have fun yeah all of the match-ups for the one-on-one
00:38:56black spoon versus white spoon duels have been decided
00:39:03black spoon versus white spoon white spoon versus black spoon welcome to the kitchen where the first
00:39:10round of the culinary class wars will commence
00:39:15in a few moments the one-on-one black spoon versus white spoon duels will begin
00:39:20when the duels have been completed the number of survivors in each class
00:39:26will directly impact the next round of the competition
00:39:33evaluations for the one-on-one black spoon versus white spoon duels
00:39:38will be conducted as a blind tasting
00:39:42both judges will be wearing blindfolds
00:39:45and we'll be judging your dishes based on taste alone
00:39:52when your blind test is all about taste taste 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 so i figured i had to prepare myself as
00:40:04well this time i'll be uh more meticulous
00:40:08i've got 57 years of experience i'm relaxed i never get nervous
00:40:26we fought like hell to get here so the white spoons better get ready because we're gonna win
00:40:34now the time has come for the one-on-one black spoon versus white spoon duels to begin
00:40:39let's go guys go team come on white spoons go black spoons let's win this
00:40:50chef sun jong-won looks a bit too relaxed i'm interested to see what he makes me too
00:40:55he has two michelin stars one for each restaurant for etanic and lemon he's known as the double star chef
00:41:05let's get to work lemon secret was the first restaurant of the two
00:41:10and it's kept its michelin star for nearly five years and counting
00:41:16as for etanic garden it's maintained its star since 2023
00:41:22i'm the first korean chef to operate two one-star restaurants simultaneously
00:41:26recently the asia's 50 best ranking came out and one of his restaurants took 25th place
00:41:32every year there's a ranking of asia's 50 best restaurants
00:41:36and in addition to the ranking there's also a highest new entry award and for the 2025 list
00:41:41that award went to etanic garden i think he's going to make something extravagant he tends to
00:41:47use a lot of different techniques i really wish i could study his work up close if i had to bet on it
00:41:54he's my pick to win nice to meet you i'm son jung-won white spoon chef i think he's probably feeling a
00:42:01lot of pressure absolutely out of all the match-ups that's the one everyone's keeping an eye on
00:42:08who's the black spoon as in his nickname three-star killer and he's good too very good
00:42:17as a chef he specializes in french cuisine traditional french cuisine and he's done pretty
00:42:22well for himself career-wise oh man three-star killer huh those knife skills
00:42:29he's good he's very good you could tell just by watching him only a chef who's worked at the
00:42:36best kitchens could make that amazing risotto he's a very experienced fine dining chef
00:42:42i'm here to fight i want my opponent to be strong that's what makes it exciting
00:42:47i'm an all-or-nothing kind of guy so i won't hold back i want this duel to be great
00:42:52at the end of the day it's a competition and i intend to win it
00:43:01what was their ingredient again it's
00:43:06beef tongue right beef tongue it's huge there's some tough ingredients and beef tongue's one of them
00:43:13it's just not a commonly used cut of meat
00:43:15i mean why not ribeye or any other cut there's so many kinds why beef tongue i've tried it a few
00:43:25times but i don't really cook with it because it's not something people usually ask for at least not
00:43:30in my experience it just doesn't seem to be popular i didn't really know what to do with it
00:43:36but i had to try and prepare it for whatever i decided to make
00:43:49once i finally started cutting i realized how beautiful the marbling was on the inside
00:43:56i knew i wouldn't have to do much to make it delicious
00:44:01so i decided to fire up the charcoal grill and make some steaks
00:44:06sometimes the simple way is the best way that's the good thing about beef tongue it's delicious
00:44:14on its own just prep it and grill it right that's the way to do it yeah i love yakiniku
00:44:20i'd say i'm quite experienced in charcoal grilling i think i've done it tens of thousands of times by now
00:44:27the key is making sure the cut is cooked evenly so you need to be diligent
00:44:31the fat also has to melt to a certain degree you want to make sure your steak is cooked medium to
00:44:42medium well that gives the fat enough time to actually melt into the meat and that's how you
00:44:49get the best flavor and texture three star killers in the zone right now steady hands he looks calm very calm
00:44:59so he's doing steak and what's chef jungwon making over there
00:45:05he's got charcoal too it looks pretty similar
00:45:08so they're both gonna do barbecue i figured we'd both use charcoal
00:45:17i'm of the opinion that charcoal grills are superior since it adds a nice smoky flavor to the meat
00:45:24where did he put the beef tongue do you see it no i don't see it
00:45:29what's he doing yeah
00:45:43i had mostly drowned him out but then i heard a noise from the pressure cooker
00:45:52he already lit the charcoal so why use that
00:45:55as soon as i took out the tongue the gears in my head started turning i had this idea right from the
00:46:04start to cook the tongue in the pressure cooker before grilling it what's he doing looks like he's
00:46:10gonna braise it but first i needed more meat
00:46:14so i cut and seared more beef
00:46:25added some onions carrots and celery
00:46:31and cooked everything down until tender
00:46:37and that creates the base stock
00:46:41as for the tongue
00:46:44he's tying it with string
00:46:48wow burning charcoal tying steak with string from the looks of it he's making a classic french dish
00:46:56maybe classic but far from cliche
00:47:01i tie the steaks added them to the stock and set the pressure cooker for 40 minutes
00:47:07wait a second he threw the beef tongue in there that's why he made the stew
00:47:11so he's braising them in the stew i'm pretty sure wow
00:47:18it also creates a flavorful sauce
00:47:25once the tongue comes out
00:47:29oh there it is you can see how tender it is look at that
00:47:32they look perfect sure they taste good too i put the steaks on the grill
00:47:40the charcoal adds a smoky flavor and the maillard reaction will create some texture
00:47:45because it's been braised the beef tongue is very tender and yet there's a slight crunch to the
00:47:50outside after being tossed on the grill
00:47:52i'm sure both dishes were very well prepared but three star killer just kind of grilled his steak
00:48:00i thought he'd go all out here you know well aside from grilling it looks like he's making a sauce
00:48:06did you see what kind of sauce i think the sauce will be the highlight of this dish
00:48:11the sauce is what makes it really special beef tongue has a lot of fat in it but it's so rich you can't eat a lot of it
00:48:22so whatever sauce i make to pair with it it needs to balance out the richness
00:48:27szechuan pepper
00:48:47to try and cut the fatty flavor i made a chinese style szechuan pepper sauce
00:48:52off the top of your head the best tasting cuisine is chinese i think you're right
00:48:58then i started the sauce
00:49:04what is he mincing those are truffles right
00:49:08ah i thought of doing that what using two knives two knives yeah really
00:49:16is that his special move flavor wise these rich fatty dishes tend to pair well with black truffle
00:49:22first i strain the beef stock then added it to a pot and while it simmered i threw in the truffles
00:49:32all that work just to toss them in
00:49:33when it comes to sauces i prefer a traditional reduction one that takes time and care
00:49:45and finally while it reduces i dip a small brush in it and baste the beef tongue steaks
00:49:50that keeps the meat moist and melts the flavor
00:49:56ow chef's hundred one's got a lot going on there there's a lot of steps involved
00:50:01just watching them it's simplicity versus complexity right right which method leads to better flavor
00:50:13that looks perfect
00:50:23szechuan pepper can temporarily impact your taste so i knew that if the judges tasted my dish first
00:50:29it might actually give me an advantage in the taste test
00:50:31that's why i made sure i finished before chef's son
00:50:38he's done
00:50:40way to go
00:50:42oh my god i'm so nervous
00:50:45don't let it phase you let's go chef's on
00:50:5215 seconds 13.
00:50:55oh hurry hurry hey 10 seconds left hey 10 seconds left
00:51:05seven six five four three two
00:51:18wow wow
00:51:19all right chef he's actor oh my goodness what a drama
00:51:32you think he did that on purpose
00:51:36good work chef
00:51:40how'd it turn out i think it went well overall great glad to hear it
00:51:45all good did it go well yeah could i actually borrow one of those the heat's getting to me
00:51:58you nervous just a little
00:52:02oh man it's just when else are you gonna feel this a lot exactly now that we're dueling i hope
00:52:07our team wins this one one ju korean beef tongue duelists please proceed to the judging room
00:52:15let's go black spoons he's got this three-star killer they look nervous
00:52:27even chef's son looks nervous i've never seen that
00:52:33oh they're just going in yep right away huh were you nervous absolutely i was shaking really you
00:52:40you push the cart inside too yeah geez now i'm shaking terrifying
00:52:54there they were blindfolds and all just as i expected honestly i was so nervous i didn't know how to act
00:53:13it's it's a strange feeling
00:53:15as odd as odd as they were the blindfolds were reassuring
00:53:22it made me feel like i had a real shot at winning the duel
00:53:26black spoon versus white spoon the theme of this duel is wonju korean beef tongue
00:53:32to begin the judges will taste the first dish
00:53:44the sauce is what makes the dish it should be able to balance the richness of the steak
00:53:51there's a sort of climax to the flavors present
00:53:55first the szechuan sauce then the crisp texture of fried ginger
00:54:00and those give way to the savory fatty steak flavor
00:54:05these elements harmonize on the palate
00:54:07and that balance is key here at a glance i could see it was perfectly cooked that made me nervous
00:54:18it smells tangy
00:54:19it's a unique sauce interesting it's actually quite strong
00:54:46i think it seems like they were trying to evoke chinese cuisine
00:54:54but when you chew it it's kind of this sauce has similar components to traditional szechuan sauce
00:55:01but they've been used differently in some ways but it's cooked well
00:55:08and i like that the sauce cuts through the steak
00:55:11the judges will now taste the second dish
00:55:20i prepared wonju korean beef tongue paired with dubek potatoes also sourced from wonju
00:55:25my goal was to elevate the simple beef tongue flavor and to tie everything together the dish
00:55:31is served with a black truffle sauce i tried a lot of different methods to get this right
00:55:35i brought my own serving spoon fork and knife so i could recreate that first bite
00:55:42i wanted that exactly
00:55:49even with how he plated it the whole dish was quintessential chef's son precise artful very high-end
00:55:57but i wondered if it was too much we were working with a very heavy fatty cut of meat
00:56:02i wondered if braising it had made it too rich
00:56:22i just hope it makes them smile people instinctively smile when they eat good food so i hope to see that
00:56:32i don't know if they eat good food so i don't know if they eat good food so i don't know if they eat good food
00:56:40classic method classic sauce but the texture it's very
00:56:54disappeared
00:56:55these two dishes were prepared with very different techniques not only that but the cuisine is
00:57:03different too
00:57:06the voting will now commence
00:57:10of the two dishes presented please select the one that best used the main ingredient to create a better
00:57:16tasting dish
00:57:26the voting has concluded the score
00:57:33is two to zero
00:57:34uh
00:57:39uh
00:57:39oh
00:57:41hello
00:57:41good job both of you
00:57:46both of these were
00:57:48completely different especially when it came to the texture of the beef tongue
00:57:54they're hard to compare
00:57:55i really had to think about it chef sun jung one's beef tongue was
00:58:03perfectly tender it was perfect and then there's three star killer's beef tongue steak
00:58:08which was well grilled cooked evenly throughout and prepared to a nice doneness with the right amount
00:58:13of pink both were delicious so then it comes down to the sauce the harmony of flavors all those details
00:58:20which dish had more elements that came alive for me
00:58:25now then we will be announcing the outcome of the wonju korean beef tongue duel
00:58:31the survivor of this one-on-one duel is
00:58:38white spoon chef sun jung-won
00:58:40white spoon chef sun jung-won
00:58:48oh my goodness ouch
00:58:54because i thought chef sun jung-won came out on top
00:58:59congratulations congratulations
00:59:02so three star killer your beef tongue was excellent
00:59:05i don't know of any place that can grill beef tongue as well as you can
00:59:10but comparing the dishes chef sun jung-won just had a slightly bigger impact
00:59:16this is tough to beat
00:59:22he was such a strong opponent i honestly had no choice but to accept defeat great job
00:59:30even so it was really nice to hear chef han say that
00:59:33he couldn't think of a place that could grill beef tongue like i could
00:59:38so if i'm going home i'm leaving on a good note
00:59:43and that feels good
00:59:48how do you think she's feeling you think she's as nervous as the rest of us
00:59:53she's been training for decades so she's very disciplined sure she's got great mental fortitude
00:59:58i can't wait to see what she makes she's the first master of temple food that's right
01:00:11but well buddhist temple cuisine don't call it temple food
01:00:19i've been eating and cooking buddhist temple cuisine ever since i became a monk in the 1980s
01:00:25not only am i the first recognized master i've also served as the chair of the korean food promotion
01:00:31institute cooking is a form of spiritual practice as well as an act of compassion
01:00:38so even though i'm a monk i teach cooking because it's a large part of my own spiritual practice
01:00:44i've had many famous chefs in my classes chef ose dok came to visit me once chef's son visited too
01:00:50that's how i met most chefs in buddhism we believe that food is medicine because our food is medicine
01:00:58it's prepared without being obstructive to nature there's a certain authenticity in our cuisine one
01:01:03that highlights natural flavors i've amassed a lot of culinary wisdom in my 70 years and i want to share
01:01:09that wisdom that's what i prayed for on my way here i'm looking for someone who takes great joy in korean
01:01:17cuisine and wants to share that joy with me i knew venerable sanjay would create some delicious
01:01:25beautiful food something out of the ordinary but i didn't know which one of us would want to face her
01:01:31as i looked at the black spoon chefs and i tried to guess who would volunteer to duel venerable
01:01:36sunjay i realized that there was only one chef who made sense
01:01:45oh no meat hello nice to meet you i should tell you that i specialize in pork even though his specialty
01:01:54is jwayji gamtang his culinary knowledge and skill extends far beyond that dish he's very passionate about
01:01:59korean cuisine so i wasn't surprised as a chef i thought i could gain some enlightenment from dueling her
01:02:06facing her is like facing a mountain i'm excited to learn all right then i guess it's short-haired chef
01:02:15versus short-haired chef very good
01:02:19komtang versus buddhist temple cuisine one chef usually cooks with meat the other
01:02:27doesn't cook with meat at all i'm not sure how this is gonna play out i think this match-up is the one
01:02:33to watch the venerable sunjay what should we do if it's meat i'm glad she was given some options yeah it
01:02:41wouldn't be fair if she got meat but they just gave them the safe regions so it's still a surprise
01:02:50i figured it'd be inland
01:02:55gap young we will now reveal the ingredient from the county of gap young the ingredient of your duel is
01:03:03gap young pine nuts oh that'll be fun i can't wait to see it'll be interesting nice that's a fun
01:03:15ingredient to get gap young pine nuts are special their taste and aroma is unique and globally speaking
01:03:21they're second to none i'm excited to see how the chefs use them
01:03:25i was a bit nervous pine nuts are a huge part of buddhist temple cuisine i was happy
01:03:34gap young pine nut duelists your one-on-one duel begins now you got it come on white spoons good luck
01:03:47go venerable sunday how dare you she's a buddhist monk
01:03:50high nuts are a staple in buddhist temples they've got protein and they're high in fat
01:03:59obviously they're nutty but they're also quite sweet so instead of making a new recipe i wanted to
01:04:05make something traditional something familiar something imbued with years of wisdom pine nut
01:04:10vegetable noodles you juice the pine nuts to make a broth that serves as the base of your noodle dish
01:04:17look at that she's mincing them with a knife that's a lot to mince exactly the longer they're in the
01:04:24blender the more the pine nut flavor fades so i mince the nuts first that way they don't have to stay
01:04:31in the blender too long man she's so cool she embodies the pine nut she is the pine nut the pine nut is a
01:04:41star here so the flavor and aroma of the pine nuts have to be preserved in this dish all while ensuring
01:04:46that the fat and protein present can also be absorbed i think all she's adding is salt
01:04:58it's really just pine nuts water and salt yeah no added dairy or anything it's interesting
01:05:09buddhist temple cuisine isn't just vegetarian food it's a very specific cuisine it aids in spiritual
01:05:14practice and excludes the use of garlic green onion artificial spices and additives in the dishes you
01:05:20prepare she's making some kind of dough it's very green in order to add more nutrients to the dish i'm
01:05:33going to blend some seasonal vegetables to add into the noodle dough the great thing about adding zucchini
01:05:39is that it breaks up the flour clumps and because they're full of fiber food's easier to digest
01:05:50wow is she baking noodles
01:05:54that's why she's got a pasta machine
01:05:58i've never seen a monk make noodles
01:06:00without green onions garlic fish and meat people assume there's no flavor but there is flavor
01:06:13a clean flavor you just have to maximize it after all true beauty is emptiness right
01:06:23a buddhist monk and a dweji gum tongue
01:06:25it's pretty ironic i mean they're just complete and total opposites crazy but if you look at his
01:06:31station there's no meat no it's all vegetables carrots radishes for buddhist temple cuisine i think
01:06:38he's making a vegan dish looks like it that's really cool even though he could have used meat if he really
01:06:42wanted to yeah you're right it's a duel right and a duel should be one fair and square
01:06:48best way to do that is to compete on equal footing
01:06:56so instead of working in my comfort zone i thought i'd venture out of it i wanted to challenge myself
01:07:03to make real buddhist temple cuisine without any osinche most of my dish is veggie based julian burdock root
01:07:12julian radish with pyogo mushrooms bamboo shoots and some carrots too
01:07:19all of them carefully prepared to preserve texture this is vegetable japchae so i guess you could call
01:07:24our duel the vegetable duel i took a cast iron pan drizzled some perilla oil and stir fried the veggies
01:07:34the vegetables have to be stir fried over low heat that's the only way to preserve their texture
01:07:39which is important for the judges to feel instead of salt i season the vegetables with a very thin
01:07:46soybean paste soup each vegetable has its own flavor and soybean paste amplifies that umami flavor
01:07:54but in this challenge pine nuts are the main ingredient their flavor needs to be the most present and the
01:07:59best way to do that is to make a sauce so i took tree of heaven shoots some pyogo mushroom broth and some
01:08:05pine 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 and bringing out the natural flavors of my
01:08:18ingredients
01:08:23is she making some kind of on see me for her soup
01:08:27venerable sunjay is great dexterity yeah she moves so quickly
01:08:30her hands what hands she's moving so fast i can't see them she's like lightning yeah
01:08:38she moves so freely and her movements are precise yeah it's all muscle memory you can tell she does it
01:08:45all the time the yonksumi are more than just an additional element if you just drink the soup straight
01:08:52it's harder to digest all of the pine nut nutrients chewing the yonksumi makes it easier when you're cooking a
01:08:58dish you always want to ask yourself how does this keep the person eating it healthy and happy
01:09:10nice work and with 15 minutes to spare i 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
01:09:38i actually thought it would be nice if he ended up winning
01:09:45i think venerable sunjay's gonna win yeah me too her noodles look extraordinary with pine nut noodles
01:10:02it's a sure thing if chef dweiji gomtang wins i think it might shock some people
01:10:07gap young pine nut duelists please proceed to the judging room shall we
01:10:18good luck you'll do great let's go
01:10:20gap young pine nut duelists please enter
01:10:38when i saw the blindfolds i thought it must be hard for them to taste these dishes without their eyesight
01:10:45they might strain their eyes that was the first thing that came to mind the judges will now taste the
01:10:51first dish i call it monk smile pine nut vegetable noodles i named it monk smile because it makes us
01:11:01smile it provides a lot of nutrition that buddhist monks tend to lack particularly protein and glutamine in
01:11:07that way it makes us smile on the outside and the inside and if this soup is good enough to make
01:11:14monk smile it'll make the judges smile and 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
01:11:28hmm
01:11:48noodles but not ordinary noodles when i added the korean melon to the soup i left the rind on
01:11:58noodles that way when the judges taste it it's more savory here
01:12:22pine nuts have a strong flavor this dish could have had a very intense flavor but it's restrained
01:12:28yeah this chef exercised great restraint but the aroma is still very fragrant on the second bite
01:12:34i tasted some kind of korean melon it wasn't an overly sweet flavor and it kind of reminded me
01:12:40of a watermelon rind it pairs well with the noodles when you eat pine nuts on their own
01:12:45they can leave an oily taste in your mouth this is very refreshing
01:12:49the first dish i tried with the pine nut noodles was amazing it was delicious i don't think i realized
01:13:00just how 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
01:13:13the judges will now taste the second dish
01:13:25on the plate the pine nut sauce is drizzled over each section of vegetables individually highlighting
01:13:29the flavors while unifying the dish so 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
01:14:02there's both
01:14:04i don't know
01:14:07sorry
01:14:09i don't know
01:14:10everyone
01:14:13i
01:14:15i don't pick
01:14:18Wow.
01:14:48this chef also opted for subtlety as for flavor i think the flavors of the ingredients are
01:14:57excellent wait a minute i don't think there's meat in here the textures wow
01:15:06it almost tastes like it's been aged or maybe ah this 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 it's
01:15:24this very deep very grounded flavor almost like a gut punch so they're no ordinary chef either
01:15:32also this dish isn't over seasoned it's very mild it really highlights the natural flavor of
01:15:38these ingredients when the pine nuts don't smother the flavor at all they just enhance it
01:15:43it's all very subtle and intentional both chefs showed a lot of restraint the pine nut noodles
01:15:50were very pine nutty but they're such a refined beauty to them and in this dish it almost feels
01:15:55like the pine nuts are gently embracing each ingredient
01:16:02two very different pine nut dishes both of them are excellent both showcase incredible talent
01:16:09this is very hard wow i don't know yeah me neither wow
01:16:19i think this is the hardest call to make
01:16:22of the two dishes presented please select the one that better utilize the main ingredient to create
01:16:29a better tasting dish dish dish number one or dish number two the voting will now begin
01:16:34i'm at a loss yeah flavor and subtlety the pine nut soup that envelops the noodles in various flavors
01:16:49or the pine nut sauce that was able to harmonize a medley of vegetables
01:17:01the voting has concluded the survivor of this one-on-one duel is
01:17:19the
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