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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.
00:07:13There's no way that's not delicious.
00:07:15Well, it's certainly clear to me that
00:07:23when it comes to grilling eel,
00:07:26you're very skilled.
00:07:27The flavor is very nice, too.
00:07:32It's not too fishy or smelly.
00:07:34And yet...
00:07:35I'm hesitating.
00:07:39Yes?
00:07:39So, for the time being,
00:07:42I'm gonna put you on hold.
00:07:43I understand.
00:07:44I understand.
00:07:51Honestly,
00:07:52this wasn't
00:07:53an outcome I anticipated.
00:07:56Is he on hold?
00:07:57Yeah, he is.
00:07:58As far as flavor,
00:08:00I actually think his grill eel
00:08:01was incredibly authentic.
00:08:03The sauce,
00:08:04the tare he made,
00:08:05was really great, too.
00:08:06However,
00:08:07when it comes to grill eel,
00:08:08I think it should fall apart
00:08:10and melt the second
00:08:11you put it in your mouth.
00:08:14And it just felt slightly off.
00:08:17Thankfully,
00:08:17Chef Han knows
00:08:18Japanese cuisine pretty well.
00:08:34I was like,
00:08:35wait, is that it?
00:08:36Are you gonna tell me anything?
00:08:38I mean,
00:08:39is this it for me?
00:08:45Looks like they put him on hold,
00:08:47Mr. Fan Master.
00:08:51Hey, look.
00:08:52I think the knife guy's plating now.
00:08:54I wanted to play with textures and flavors.
00:08:58Visually,
00:08:58food might appear a certain way.
00:09:01But with just a little cutting and slicing,
00:09:04you can create a very different experience.
00:09:07I just have to show that.
00:09:08And then I'll definitely make it through.
00:09:14This is very nice.
00:09:15The presentation is simple and elegant.
00:09:20But I think it's upside down.
00:09:21Oh, yes.
00:09:22All right.
00:09:22Let me fix that.
00:09:23Spot on.
00:09:24I thought I remembered correctly.
00:09:26Here you go.
00:09:28Where do I start?
00:09:29Start with the grilled black throat sea perch.
00:09:31Right here.
00:09:32Then as a palate cleanser,
00:09:34I'd eat the maki roll.
00:09:38With rice.
00:09:39Like this?
00:09:41Okay.
00:09:53Umek-hiri-shiso?
00:09:54That's correct.
00:09:55It's daikon maki.
00:09:55Okay.
00:10:09I watched his expressions.
00:10:13It looked like he was enjoying my food.
00:10:18And finally to end,
00:10:20some somyeon with cherry blossoms.
00:10:22You are a knife omekase.
00:10:40Well, you're very skilled.
00:10:43Clearly this meal took a lot of effort.
00:10:46And that's evident as well,
00:10:47you know?
00:10:48But why ask me to eat the fish first?
00:10:52So, when I prepared this meal,
00:10:54the order of the courses was intentional.
00:10:56And I did that because this dish
00:10:58had stronger seasoning than this dish here.
00:11:01That's why.
00:11:02I think that as a chef,
00:11:04the way you serve and present your dishes
00:11:06is really important.
00:11:07Right.
00:11:07Because you're giving them direction.
00:11:09Yes.
00:11:09However,
00:11:10from a diner's perspective,
00:11:13it can be...
00:11:15There's a part of you that thinks,
00:11:16uh, really?
00:11:17You know?
00:11:17Right.
00:11:18And because of that,
00:11:19knife omekase.
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,
00:11:35the day before,
00:11:36I decided to change the order.
00:11:39I wanted the fish to be last,
00:11:41but I knew it was the strongest.
00:11:42So I thought,
00:11:43it might be best to have a strong lead,
00:11:45and that's why I served it first.
00:11:47So when he called me out
00:11:48for serving it first,
00:11:49it surprised me.
00:11:51Everything else was great.
00:11:53It was just a slight error in judgment.
00:11:56All right.
00:11:57Start 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,
00:12:07that's the exact same thing
00:12:08Chef Han pointed out.
00:12:09Oh, did he?
00:12:10Yes, yes.
00:12:11Sorry to twist the knife.
00:12:12It's okay.
00:12:24It should be reversed.
00:12:27Right?
00:12:28I made a last-minute change.
00:12:29Fish last.
00:12:31He's on hold?
00:12:33Hold.
00:12:34Well, when in doubt,
00:12:35there's a lot of Japanese chefs on hold.
00:12:42Did something break?
00:12:47Oh, cool.
00:12:48Head pulled noodles.
00:12:49I 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?
00:13:00Is 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.
00:13:10Plus, 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.
00:13:33Your cowpuck is very authentic,
00:13:35but 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.
00:13:43Good effort.
00:13:44I'm sorry.
00:13:45The noodles should be great on their own.
00:13:47You need to be careful
00:13:48when you're focusing on one element.
00:13:50Considering what happened to Chef Kim,
00:13:52their standards seem really high.
00:14:02It's a noodle dish.
00:14:03If the noodles aren't good,
00:14:05then the rest of the dish isn't good.
00:14:06I'm making soba noodles.
00:14:08I'm making soba noodles.
00:14:13It's a very gradual process.
00:14:18Buckwheat's a bit grainy,
00:14:19so if you want perfect noodles,
00:14:20you have to prevent it from clumping.
00:14:22That's why I gradually add water
00:14:24and knead by hand.
00:14:26I think he's hand-making buckwheat noodles.
00:14:36Buckwheat noodles.
00:14:37I think so.
00:14:38I saw him milling it earlier.
00:14:39What's his nickname?
00:14:42I think it says...
00:14:44Iron 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.
00:14:49I like my nickname.
00:14:54I like that it sounds cool,
00:14:55despite how ironic it actually is.
00:14:58In reality,
00:14:59I have a rare incurable disease
00:15:01that causes muscle loss in my right hand.
00:15:03But when I'm cooking,
00:15:05my arm's as tough as iron.
00:15:09The symptoms were pretty gradual.
00:15:11I didn't really notice them
00:15:12until my second year of high school.
00:15:15My hands tend to tremble,
00:15:16but that's a given with this condition.
00:15:18I don't have the muscles
00:15:19to support my right hand,
00:15:21so every time I move my fingers,
00:15:22everything starts to shake.
00:15:24Right now,
00:15:24I have muscle loss from here
00:15:26to my fingertips.
00:15:27If it continues to spread,
00:15:29then it's ALS.
00:15:30So I came here
00:15:31to show that people like me
00:15:32are still capable of great things.
00:15:39Does buckwheat mean soba?
00:15:40Yep, soba noodles.
00:15:42And with soba,
00:15:43you don't need to age the dough
00:15:44like you do with udon, right?
00:15:46No.
00:15:47Right.
00:15:47You 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,
00:15:53you need to make sure
00:15:54that the sheet is in even thickness.
00:15:56You need to be fast, too.
00:15:58Otherwise,
00:15:59the moisture will evaporate
00:16:00and it'll dry out.
00:16:00the moisture will evaporate.
00:16:13Wow.
00:16:14He's very, very good.
00:16:16Absolutely.
00:16:17Lots of skill.
00:16:18I don't want to go against him
00:16:20in 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,
00:16:29it's almost become
00:16:30my entire personality.
00:16:31Every day,
00:16:32I mill the buckwheat,
00:16:32turn the flour into dough,
00:16:34and cut the noodles.
00:16:34I actually had to relearn
00:16:50how to use a knife
00:16:51since I can't move my hand.
00:16:57And
00:16:57it's embarrassing
00:16:59for me to admit,
00:17:00but
00:17:01I basically just cried through it
00:17:03until I got it right.
00:17:05Even now,
00:17:06it's...
00:17:07I have a hard time
00:17:08talking about it.
00:17:15Thankfully,
00:17:16I can still use my shoulder.
00:17:18So I learned
00:17:19to cup with momentum
00:17:20and to clench
00:17:21my right hand tight
00:17:22in order to keep
00:17:23the knife steady.
00:17:24It was hard,
00:17:25so I practiced
00:17:26until it was easy.
00:17:28I have to try
00:17:29a lot harder
00:17:29than most people.
00:17:30so I can just
00:17:33keep up with them
00:17:34and be normal.
00:17:45I do it because
00:17:46I'm passionate
00:17:47about cooking.
00:17:48And I keep cooking
00:17:49because I love it.
00:17:50these noodles
00:18:01require
00:18:01coarsely milled
00:18:02buckwheat flour.
00:18:04That's how they get
00:18:04their uniquely
00:18:05grainy texture
00:18:06and rich flavor.
00:18:08It gives these
00:18:09simple noodles
00:18:09a lot more depth
00:18:10to their taste.
00:18:13There's a bit
00:18:13of fresh wasabi here.
00:18:15In a small dish,
00:18:15there's maldon salt.
00:18:16Right next to it
00:18:17is a cup of white sesame oil
00:18:19seasoned with salted kelp.
00:18:20I see.
00:18:21And over here
00:18:22it's suyu made
00:18:23with chicken broth
00:18:23for you to dip
00:18:24the noodles in.
00:18:25Sounds good.
00:18:29First?
00:18:29Then the oil?
00:18:49Yes.
00:18:50You mix it.
00:18:50And with the tsuyu
00:19:01I dip half?
00:19:02Yeah, exactly.
00:19:03About half.
00:19:03Where did you learn
00:19:24to cook?
00:19:25I haven't had
00:19:26any formal training
00:19:27specifically for sobo.
00:19:28I see.
00:19:28Everything I know
00:19:29I taught myself.
00:19:29I ask because
00:19:31there's a lot of
00:19:32intention here.
00:19:33You're trying to evoke
00:19:35the flavor of the buckwheat.
00:19:36That's why these are
00:19:37grainy, coarse noodles.
00:19:38Yes.
00:19:39Hmm.
00:19:40And to me,
00:19:41it's the mark
00:19:44of a talented cook.
00:19:45Hmm.
00:19:46You have a great sense
00:19:47of flavor and balance.
00:19:48And each time
00:19:49I dipped the noodles,
00:19:50I got excited
00:19:51to dip them again.
00:19:52I wanted to try
00:19:53the next thing
00:19:54to see how the taste
00:19:55of the noodles
00:19:55would change.
00:19:56And when I tried
00:19:57the soy sauce,
00:19:58the whole meal
00:20:00felt complete.
00:20:01Like it all came
00:20:02full circle.
00:20:03Iron Arms,
00:20:04you've survived.
00:20:06Well done.
00:20:07I really enjoyed it.
00:20:08Iron Arms
00:20:08has survived.
00:20:10Wow.
00:20:11Woo!
00:20:18I was really,
00:20:20really proud of myself.
00:20:21I've been working
00:20:22so hard.
00:20:23Well,
00:20:23it feels like
00:20:24I've been working
00:20:25so hard.
00:20:26so I was thrilled.
00:20:28Has the Youngnil
00:20:29Danggil guy
00:20:29been judged yet?
00:20:30I don't think so.
00:20:31Which one is he again?
00:20:33It's that guy
00:20:34over there.
00:20:35Wait,
00:20:36which one?
00:20:36That one.
00:20:38Pinstripes.
00:20:38Oh,
00:20:39I see.
00:20:43What kind of
00:20:44sheets are those?
00:20:49He's feeling something.
00:20:53What's he making?
00:20:54Sorry?
00:20:55What's he making?
00:20:55I'm not sure yet.
00:20:56I brought the dish
00:20:59I'm most confident in.
00:21:01I think statistically,
00:21:02my restaurant
00:21:03has sold more of this dish
00:21:04than any other restaurant
00:21:05in Korea.
00:21:06His restaurant's got
00:21:07the longest lines
00:21:08on Youngnil.
00:21:09They call him
00:21:10the son of Shinyeon-sung.
00:21:11So why not give it a try?
00:21:14I'm trying to guess
00:21:15what he's making.
00:21:16The dish I'm making today
00:21:20is actually lasagna.
00:21:23So...
00:21:23This is lasagna?
00:21:24Well,
00:21:25usually you stack it,
00:21:26but...
00:21:26Is that bechamel?
00:21:27Yes,
00:21:27bechamel sauce and ragu.
00:21:28All right,
00:21:29but how do you get layers?
00:21:30Even though it's pasta,
00:21:31it's structured more
00:21:32like a pie,
00:21:34because it's just layers
00:21:36of pasta and filling
00:21:37on top of each other.
00:21:38But for today's dish,
00:21:39I'm getting a bit
00:21:40creative with it.
00:21:42Instead of stacking it,
00:21:43I'm rolling it.
00:21:45Oh!
00:21:47This way,
00:21:47the texture of the pasta
00:21:48is much crispier,
00:21:50which I think
00:21:50is always better.
00:21:51That's a little
00:21:52out 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,
00:21:58rolled lasagna.
00:21:59That's a very,
00:22:00very unique dish.
00:22:01It's basically
00:22:02a variation of lasagna.
00:22:04It's lasagna,
00:22:04but as a roll.
00:22:06With that crispy
00:22:07texture,
00:22:08we Koreans love.
00:22:10The judges said
00:22:12their main criteria
00:22:12is taste,
00:22:13and this tastes good.
00:22:15Very good.
00:22:20So we've got
00:22:21the meat sauce,
00:22:22the ragu sauce,
00:22:23and the bechamel sauce
00:22:26all together.
00:22:27So this cut has everything.
00:22:27Yes, it does.
00:22:38His brow's been up.
00:22:39I think he likes it.
00:22:53It's interesting.
00:22:56This interpretation
00:22:57of lasagna,
00:22:58it tastes the same,
00:22:59but feels different,
00:23:00which also means
00:23:01it's hard to pinpoint.
00:23:02So I'm a bit torn.
00:23:08All right,
00:23:08trendsetter.
00:23:09I'm going to put you
00:23:10on hold.
00:23:10Okay.
00:23:14Chef Han and I
00:23:15both have our share
00:23:16of culinary blind spots.
00:23:18And for this dish...
00:23:19The most delicious part
00:23:31of lasagna
00:23:32is the slightly burnt part.
00:23:35Yeah, exactly.
00:23:35The fact that you took that
00:23:37and made lasagna
00:23:38in a way that highlights
00:23:39that flavor?
00:23:41I 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
00:23:56with kimchi bisque.
00:23:58It's me in the sauce.
00:24:01It's a French anchoring.
00:24:03So that's why I choose
00:24:04Agnone Bonjour.
00:24:08I'm actually from France.
00:24:09I was adopted
00:24:10when I was six years old.
00:24:13I'm really happy
00:24:13to add some Korean touch
00:24:15in my French cuisine.
00:24:23I think the best part
00:24:24about this dish
00:24:25is the doneness
00:24:26of cuisson.
00:24:29You've survived.
00:24:30Thank 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,
00:24:38it's meant to imitate
00:24:39a 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
00:24:47are a work of art.
00:24:48Then I mold and fry
00:24:50the shell
00:24:50by pouring oil over it.
00:24:54And once it's set,
00:24:56I place the shell on top.
00:24:57This way,
00:24:57it visually signals
00:24:58that the dish
00:24:59is a lobster dish.
00:25:01Not only is this fun,
00:25:03it's a very thoughtful dish.
00:25:05You've survived.
00:25:06Bravo.
00:25:06Has survived.
00:25:13Go, boss!
00:25:14He's wearing white.
00:25:15You think he's wondering
00:25:16why he's down there?
00:25:17I know all the white spoons
00:25:18know how skilled I am.
00:25:20I chose to make shrimp porridge
00:25:21with spring greens,
00:25:23a dish made without
00:25:24any artificial seasonings
00:25:25whatsoever.
00:25:27The clear intent,
00:25:28being able to flavor it
00:25:29without artificial seasoning
00:25:30and the way it tastes,
00:25:31boss in the kitchen,
00:25:32you've survived.
00:25:33Another one?
00:25:35Has survived.
00:25:37Just six spots left.
00:25:39Wow.
00:25:41It's shaped like a crane.
00:25:42It's beautiful,
00:25:43but it's just sashimi.
00:25:44I'm sorry.
00:25:46So I can just
00:25:47pick up any piece here?
00:25:48Grab whichever you want.
00:25:52It's trimmed.
00:26:03As far as these chicken feet go,
00:26:05there's just nothing
00:26:07that really captivates me.
00:26:08I understand.
00:26:09So I'm eliminating you.
00:26:10This right here
00:26:10is a pakikatsu.
00:26:12Mangwan market hero?
00:26:13Yes.
00:26:13You're on hold.
00:26:14Let me think about it.
00:26:15This is a cartouchio
00:26:16inspired by flounder mugwort soup.
00:26:17The mugwort is really tough.
00:26:19When I take that first bite,
00:26:21that'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
00:26:29are accessible to everyone.
00:26:30With a few tweaks
00:26:32and a little extra care,
00:26:33you can easily elevate
00:26:34home cooking.
00:26:35So I'm going to put a new spin
00:26:37on some classic Korean dishes.
00:26:38I think the dishes
00:26:45you've made today
00:26:46are truly something special.
00:26:47You've survived.
00:26:49Wow.
00:26:50You survived?
00:26:50And with that,
00:26:51the black spoon elimination round
00:26:53is now complete.
00:26:56Due to the survival
00:26:57of one of the hidden white spoons,
00:26:59the total number
00:27:00of remaining seats
00:27:01is five.
00:27:04Without further ado,
00:27:05we will now be announcing
00:27:06the additional survivors.
00:27:12Our first survivor is...
00:27:17Naipo Makase.
00:27:18Oh.
00:27:18Oh.
00:27:19Congratulations.
00:27:23To be honest,
00:27:24I thought I'd make it.
00:27:25The second chef
00:27:26who we've selected
00:27:27as an additional survivor
00:27:29is Rebellious Genius.
00:27:32Congrats.
00:27:34Just one time,
00:27:35I'd like to be
00:27:36Chef Lijun in a challenge.
00:27:37I hope he's not too offended
00:27:39by that.
00:27:40It is a competition.
00:27:41Fan master.
00:27:45I'll do my best.
00:27:47Trendsetter.
00:27:50Wow.
00:27:51I'm so grateful.
00:27:53I can't believe it.
00:27:55And last but not least,
00:27:56the final additional
00:27:57black spoon
00:27:58who has survived
00:27:59elimination is...
00:28:01Three Star Killer.
00:28:01Oh.
00:28:02And now,
00:28:09with 19 finals selected,
00:28:11this concludes
00:28:11the black spoon
00:28:12elimination round.
00:28:16I figured if I put in the work,
00:28:19I survive.
00:28:20I need to keep making
00:28:21bold choices.
00:28:21If you lose,
00:28:29you're out.
00:28:31There's no way
00:28:32they're going to beat me.
00:28:34I'll show them
00:28:35who's number one.
00:28:35I'll show them
00:28:36who's number one.
00:28:37I'll show them
00:28:38who'll be their PayPal
00:28:45or at least
00:28:47who can do
00:28:47have a hashtag.
00:28:48Let's go.
00:29:18The 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, but there wasn't a single frigid sight.
00:29:37First, we'd like to offer our congratulations to Hidden White Spoon Chef Che Kongrok and 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.
00:29:57Now then, the time has come for us to reveal the second round of Culinary Class Wars.
00:30:04For this round, you will be facing off in a one-on-one Black Spoon versus White Spoon duel.
00:30:14All right, here we go.
00:30:16It's our turn now.
00:30:17Who was I gonna face? And what ingredient would I be getting?
00:30:23I was right back to where I'd left off. One-on-one.
00:30:26Now that the second round has been revealed, we will announce the theme of the one-on-one Black Spoon versus White Spoon duel.
00:30:36The theme of this duel...
00:30:39is already right in front of you.
00:30:45Where?
00:30:46In the pit.
00:30:48Is it our...
00:30:48Are we...
00:30:50Oh.
00:30:51Oh?
00:30:53Huh?
00:30:54What?
00:30:55Let's see what it is.
00:30:57What?
00:30:59Whoa.
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.
00:31:25Whoa.
00:31:26Whoa.
00:31:27Whoa.
00:31:27Whoa.
00:31:33Whoa.
00:31:34Wow.
00:31:40Okay.
00:31:42That's pretty cool.
00:31:44Wow.
00:31:44Incredible.
00:31:47Wow.
00:31:47Whoa.
00:31:48I get it now.
00:31:54This is so cool.
00:31:55Absolutely.
00:31:56I guess the fridges got replaced by fancy display cases.
00:32:00This season, the theme of the one-on-one Black Spoon vs. White Spoon duel
00:32:05is regional Korean ingredients.
00:32:08Oh, I love it. This is great.
00:32:10Standing before you are 20 specialty ingredients from across the country.
00:32:14Each of them has been selected as a representative of various regional culinary practices.
00:32:20Once two contestants have agreed to duel,
00:32:22they will select one of the locations on the map.
00:32:25Only then will the regional ingredient be revealed.
00:32:30Once their ingredient has been selected,
00:32:33the dueling chefs must each create a dish outstanding enough
00:32:36to defeat their chosen opponent.
00:32:39Wow.
00:32:39So we're gonna have to get a bit creative here, aren't we?
00:32:42Yeah. I thought it was a cool idea.
00:32:44You could reasonably guess what you might be working with,
00:32:47depending on the region.
00:32:48You could make a whole dish that reflects that region's culture.
00:32:51I was very excited about it.
00:32:53We will now proceed with the selection process
00:32:56to determine the pairings
00:32:57for the one-on-one Black Spoon vs. White Spoon duels.
00:33:03White Spoon Chef, Sun Jung-Gwon.
00:33:06Please come to the center.
00:33:08Oh!
00:33:09Do it!
00:33:10Oh!
00:33:13Chef Sun Jung-Gwon is incredibly famous and well-renowned.
00:33:17He's the only chef in Korea to own two separate Michelin star restaurants.
00:33:21One with Western cuisine, one with Korean cuisine.
00:33:24Both excellent.
00:33:25For someone of his caliber,
00:33:27he's very good at casual cooking.
00:33:29All Black Spoons who wish to face off against the White Spoon Chef,
00:33:33Sun Jung-Gwon,
00:33:34please step forward.
00:33:35All right.
00:33:55I wondered if I looked easy to beat.
00:33:58He'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-Gwon.
00:34:22Please select the Black Spoon Chef you'd like to duel.
00:34:27Um.
00:34:29I 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,
00:34:43never 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-Gwon, and Black Spoon Chef, three-star killer.
00:35:02You have been paired up for the one-on-one Black Spoon versus White Spoon duel.
00:35:05Oh.
00:35:05Oh.
00:35:06Oh.
00:35:16Now then, in order to choose your ingredient, please select a location on the map.
00:35:22Oh.
00:35:22Wow.
00:35:23That's it.
00:35:24Oh, very nice.
00:35:25Oh.
00:35:27Jindo, Jeju.
00:35:29Changwon, Yeosu.
00:35:31The coastal regions likely have seafood ingredients.
00:35:34And yet...
00:35:35All of us were wondering the same thing.
00:35:37Did 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.
00:35:50Because when you're a chef, 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.
00:36:02What do you think?
00:36:05Let's stick close to home.
00:36:08Where will they go?
00:36:09Mongkyung?
00:36:11Somewhere here?
00:36:14Wonju.
00:36:16Wonju?
00:36:17What's in Wonju?
00:36:18Wonju?
00:36:20Out 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.
00:36:28Where are they, Wonju?
00:36:30What's in Wonju?
00:36:32Vegetables, I guess.
00:36:35Let's see.
00:36:39Oh!
00:36:39Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:40Oh!
00:36:41Oh!
00:36:41Oh!
00:36:41Oh!
00:36:42Oh!
00:36:42Oh!
00:36:42Oh!
00:36:42Oh!
00:36:43Oh!
00:36:43Oh!
00:36:44Oh!
00:36:44Oh!
00:36:44Oh!
00:36:44Oh!
00:36:45Oh!
00:36:45Oh!
00:36:45Oh!
00:36:46Oh!
00:36:46Oh!
00:36:47Oh!
00:36:47Oh!
00:36:48Oh!
00:36:48Oh!
00:36:48Oh!
00:36:49Oh!
00:36:49Oh!
00:36:49We will now reveal the ingredient from the city of Wonju.
00:36:54Oh!
00:36:55Oh!
00:36:55Oh!
00:36:56The ingredient of your duel is...
00:36:58Oh!
00:36:59Oh!
00:36:59Oh!
00:36:59What is it?
00:37:00Some kind of meat.
00:37:01Beef?
00:37:02Beef?
00:37:02Beef?
00:37:03Beef?
00:37:03Beef?
00:37:04Beef?
00:37:04Beef?
00:37:05Beef?
00:37:05Beef?
00:37:06Beef?
00:37:06Beef?
00:37:07Beef?
00:37:07Beef?
00:37:08Beef?
00:37:09Beef?
00:37:10Beef?
00:37:11Beef?
00:37:12Holy cow, man.
00:37:13Literally.
00:37:14Very nice.
00:37:15Beef?
00:37:16Beef?
00:37:17Beef?
00:37:18Beef?
00:37:19Beef?
00:37:21Beef?
00:37:22What?
00:37:22So...
00:37:23I've never cooked with beef tongue before.
00:37:24I'm a little lost here.
00:37:28Oh, fly.
00:37:29And it's a fine dining duels too.
00:37:31Those are rocks..
00:37:32Oh, wow!
00:37:33That's really hard.
00:37:35White spoon chef, Venerable Sonjae, please come to the center.
00:37:38i don't want to fight her white spoon chef who took to please come to the center
00:37:50white spoon chef ejun please come to the center
00:37:58wants this one all black spoons who wish to duel please step forward
00:38:08oh what a legend i'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 now please select a location on the map the ingredient of your duel
00:38:30is the ingredient of your duel is baju jungkook john john pohang monkfish
00:38:40the ingredient of your duel is chungwon sea squirt
00:38:50that's crazy wow no way that sucks we'll have fun yeah all of the match-ups for the one-on-one black
00:38:57spoon 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 in a few moments the one-on-one black spoon versus
00:39:18white spoon duels will begin when the duels have been completed the number of survivors in each class
00:39:25class will directly impact the next round of the competition
00:39:33evaluations for the one-on-one black spoon versus white spoon duels will be conducted as a blind tasting
00:39:42both judges will be wearing blindfolds and we'll be judging your dishes based on taste alone
00:39:48when your blind test is all about taste taste taste and nothing else i think it's the fairest way to
00:39:57be judged in this competition i assumed all the contestants watched season one to prepare
00:40:02so i figured i had to prepare myself as well this time i'll be uh more meticulous
00:40:16i've got 57 years of experience i'm relaxed i never get nervous
00:40:27we 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 spoon 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
00:40:56he has two michelin stars one for each restaurant for italic and lemon
00:41:01he's known as the double star chef let'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 italic garden it's maintained its star since 2023
00:41:22i'm the first korean chef to operate two one-star restaurants simultaneously
00:41:25recently 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 and in addition to the ranking there's
00:41:38also a highest new entry award and for the 2025 list that award went to italic garden i think he's
00:41:45going to make something extravagant he tends to use a lot of different techniques i really wish i
00:41:50could study his work up close if i had to bet on it he's my pick to win nice to meet you i'm son
00:41:57jung-won white spoon chef i think he's probably feeling a lot of pressure absolutely out of all
00:42:04the match-ups that's the one everyone's keeping an eye on who's the black spoon as in his nickname
00:42:11three-star killer and he's good too very good as a chef he specializes in french cuisine
00:42:20traditional french cuisine and he's done pretty well for himself career-wise
00:42:25oh man three-star killer huh those knife skills oh he's good he's very good you could tell just
00:42:33by watching him only a chef who's worked at the best kitchens could make that amazing risotto he's
00:42:39a very experienced fine dining chef i'm here to fight i want my opponent to be strong that's what
00:42:45makes it exciting i'm an all-or-nothing kind of guy so i won't hold back i want this duel to be great
00:42:53at the end of the day it's a competition and i intend to win it
00:42:56what 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 i mean why not ribeye or any other cut there's so many kinds
00:43:22why beef tongue i've tried it a few times but i don't really cook with it because it's not something
00:43:28people usually ask for at least not in my experience it just doesn't seem to be popular
00:43:34i didn't really know what to do with it but i had to try and prepare it for whatever i decided to make
00:43:40once 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
00:44:04sometimes 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
00:44:34the 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
00:44:56very calm so he's doing steak and what's chef jungwon making over there he's got charcoal too it looks
00:45:07pretty similar
00:45:11so they're both gonna do barbecue i figured we'd both use charcoal i'm of the opinion that
00:45:18charcoal grills are superior since it adds a nice smoky flavor to the meat
00:45:22meat where did he put the beef tongue do you see it no i don't see it
00:45:32what's he doing here
00:45:33i 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
00:46:24added some onions carrots and celery
00:46:31and cooked everything down until tender
00:46:34and that creates the base stock
00:46:41as for the tongue
00:46:46he'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
00:46:57i 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
00:47:12so he's braising them in the stew i'm pretty sure wow
00:47:18it also creates a flavorful sauce
00:47:20once the tongue comes out
00:47:29oh there it is you can see how tender it is look at that
00:47:33they look perfect sure they taste good too
00:47:36i 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
00:47:49and yet there's a slight crunch to the outside after being tossed on the grill
00:47:54i'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
00:48:02well 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
00:48:13the sauce is what makes it really special
00:48:15beef 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
00:48:25it needs to balance out the richness
00:48:34szechuan pepper
00:48:35to 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
00:48:56then 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
00:49:36when it comes to sauces i prefer a traditional reduction
00:49:41one that takes time and care
00:49:42and finally while it reduces i dip a small brush in it and baste the beef tongue steaks
00:49:52that keeps the meat moist and melds the flavor
00:49:56ow chef seun jung-won'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
00:50:17that looks perfect
00:50:23szechuan pepper can temporarily impact your taste so i knew that if the judges tasted my dish first
00:50:28it might actually give me an advantage in the taste test
00:50:33that's why i made sure i finished before chef son
00:50:38he's done
00:50:39job
00:50:40way to go
00:50:42oh my god i'm so nervous
00:50:45don't let it phase you
00:50:46let's go chef son
00:50:4815 seconds 13
00:50:56oh hurry hurry hey 10 seconds left hey 10 seconds left
00:51:02seven six five four three two
00:51:18wow wow
00:51:22all right chef he's actor oh my goodness what a drama
00:51:27oh yeah
00:51:32you think he did that on purpose
00:51:35good work chef
00:51:40how'd it turn out
00:51:41i think it went well overall great glad to hear it
00:51:48all good did it go well yeah
00:51:51could 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
00:52:07i hope our team wins this one one ju korean beef tongue duelists please proceed to the judging room
00:52:12let's go black spoons
00:52:20let's go black spoons
00:52:22he's got this three-star killer
00:52:25they look nervous
00:52:27even chef son looks nervous
00:52:29i've never seen that
00:52:33oh they're just going in yep right away huh
00:52:37were you nervous absolutely i was shaking really you push the cart inside too yeah geez now i'm
00:52:42shaking
00:53:06there they were blindfolds and all just as i expected
00:53:09honestly i was so nervous i didn't know how to act
00:53:13it's it's a strange feeling
00:53:18as 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 wunju korean beef tongue
00:53:32to begin the judges will taste the first dish
00:53:36the 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
00:53:54first 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
00:54:19are you ready how's this just a bit wider
00:54:33it'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
00:55:03but it's cooked well and i like that the sauce cuts through the steak
00:55:15the judges will now taste the second dish
00:55:20i prepared wunju korean beef tongue paired with dubek potatoes also sourced from wunju
00:55:26my goal was to elevate the simple beef tongue flavor
00:55:28and to tie everything together the dish is served with a black truffle sauce
00:55:33i tried a lot of different methods to get this right
00:55:37i 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
00:55:53precise artful very high-end
00:55:55but 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
00:56:09i just hope it makes them smile people instinctively smile when they eat good fruit so i hope to see that
00:56:39it's a classic method classic sauce but the texture it's very
00:56:54disappeared
00:56:58these two dishes were prepared with very different techniques
00:57:01not only that but the cuisine is different 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 tasting dish
00:57:16the voting has concluded
00:57:29the score
00:57:33is two to zero
00:57:34uh
00:57:39uh
00:57:39oh
00:57:41hello
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
00:58:01chef 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 of pink
00:58:14both 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
00:58:23well
00:58:25now then
00:58:26we 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
00:58:46white spoon chef sun jung-won
00:58:50oh my goodness ouch
00:58:53because i thought
00:58:55chef sun jung-won came out on top
00:58:59congratulations congratulations
00:59:02so three-star killer your beef tongue was excellent i don't know of any place that can
00:59:07grill beef tongue as well as you can but comparing the dishes chef sun jung-won just
00:59:14had a slightly bigger impact this is tough to beat
00:59:22he was such a strong opponent i honestly had no choice but to accept defeat great job
00:59:28even so it was really nice to hear chef aun say that he couldn't think of a place that could grill beef tongue like i could
00:59:36so if i'm going home i'm leaving on a good note
00:59:41and that feels good
00:59:48how do you think she's feeling you think she's as nervous as the rest of us
00:59:52she's been training for decades so she's very disciplined sure she's got great mental fortitude
00:59:59venerable sanjay
01:00:00i can't wait to see what she makes
01:00:07she's the first master of temple food that's right but well buddhist temple cuisine don't call it temple food
01:00:14i'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
01:00:28i've also served as the chair of the korean food promotion institute
01:00:33cooking 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 doc 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
01:00:55because our food is medicine it's prepared without being obstructed to nature
01:01:00there's a certain authenticity in our cuisine one that highlights natural flavors
01:01:06i've amassed a lot of culinary wisdom in my 70 years and i want to share that wisdom
01:01:10that's what i prayed for on my way here i'm looking for someone who takes great joy in korean cuisine
01:01:17and wants to share that joy with me
01:01:22i knew venerable sunjay would create some delicious beautiful food something 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 and i tried to guess who would volunteer to duel venerable sunjay
01:01:37i realized that there was only one chef who made sense
01:01:45oh no meat hello nice to meet you
01:01:49oh i should tell you that i specialize in pork even though his specialty is juayji gamtang his culinary
01:01:55knowledge and skill extends far beyond that dish he's very passionate about korean cuisine so i wasn't
01:02:01surprised as a chef i thought i could gain some enlightenment from dueling her facing her is like
01:02:07facing a mountain i'm excited to learn all right then i guess it's short-haired chef versus short-haired chef
01:02:19very good
01:02:19gomtang versus buddhist temple cuisine one chef usually cooks with me the other doesn't cook with
01:02:28meat at all i'm not sure how this is gonna play out i think this match-up is the one to watch
01:02:35venerable sunjay what should we do if it's meat i'm glad she was given some options yeah it wouldn't
01:02:41be 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
01:03:05gap young pine nuts oh that'll be fun i can't wait to see this 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 i was a bit nervous
01:03:28pine nuts are a huge part of buddhist temple cuisine i was happy
01:03:32gap young pine nut duelists your one-on-one duel begins now you got it come on white spoons good luck
01:03:43go venerable sunday how dare you she's a buddhist monk
01:03:53pine 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
01:04:02so instead of making a new recipe i wanted to make something traditional something familiar
01:04:07something imbued with years of wisdom pine nut vegetable noodles you juice the pine nuts to make
01:04:14a broth that serves as the base of your noodle dish look at that she's mincing them with a knife
01:04:21that's a lot to mince exactly the longer they're in the blender the more the pine nut flavor fades
01:04:28so i mince the nuts first that way they don't have to stay in the blender too long
01:04:32man she's so cool she embodies the pine nut she is the pine nut the pine nut is a star here so the
01:04:42flavor and aroma of the pine nuts have to be preserved in this dish all while ensuring that the fat and
01:04:47protein present can also be absorbed i think all she's adding is salt
01:05:03it'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 prepare
01:05:25she's making some kind of dough
01:05:26it's very green in order to add more nutrients to the dish i'm going to blend some seasonal vegetables
01:05:35to add into the noodle dough the great thing about adding zucchini is that it breaks up the flour clumps
01:05:41and because they're full of fiber food's easier to digest
01:05:44i've never seen a monk make noodles
01:06:06without green onions garlic fish and meat people assume there's no flavor
01:06:11but there is flavor a clean flavor you just have to maximize it after all true beauty is emptiness right
01:06:23a buddhist monk in a dweji gum tongue it's pretty ironic
01:06:27i mean they're just complete and total opposites crazy but if you look at his station there's no meat
01:06:33no it's all vegetables carrots radishes for buddhist temple cuisine i think he's making a vegan dish
01:06:39looks like it that's really cool even though he could have used meat if he really wanted to
01:06:43yeah you're right it's a duel right and a duel should be one fair and square
01:06:51best way to do that is to compete on equal footing
01:06:56so instead of working in my comfort zone
01:06:58i thought i'd venture out of it i wanted to challenge myself to make real buddhist temple
01:07:04cuisine without any osin che most of my dish is veggie based julian burdock root julian radish
01:07:14with piogo mushrooms bamboo shoots and some carrots too all of them carefully prepared to preserve texture
01:07:22this is vegetable japchae so i guess you could call our duel the vegetable duel
01:07:28i 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
01:07:59and the best way to do that is to make a sauce so i took three of heaven shoots
01:08:04some piogo mushroom broth and some pine nuts and blended it together
01:08:09the pine nuts are the harmonizing component here
01:08:12just like venerable sun jay i've taken great care in bringing out the natural flavors of my ingredients
01:08:23is she making some kind of ong si mi for her soup
01:08:27venerable sun jay has great dexterity yeah she moves so quickly
01:08:32what hands she's moving so fast i can't see them she's like lightning yeah
01:08:36she moves so freely and her movements are precise yeah it's all muscle memory you can tell she does
01:08:45it all the time the ong si mi are more than just an additional element if you just drink the soup
01:08:51straight it's harder to digest all of the pine nut nutrients chewing the ong si mi makes it easier
01:08:57when you're cooking a dish you always want to ask yourself how does this keep the person eating it
01:09:02healthy and happy nice work and with 15 minutes to spare i mostly focused on my own thing but
01:09:18sometimes 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
01:09:49i think venerable sun jay's gonna win yeah me too her noodles look extraordinary with pine nut noodles
01:10:02it's a sure thing if chef dweiji gomtong wins i think it might shock some people
01:10:07gapyung pine nut duelists please proceed to the judging room shall we
01:10:13good luck you'll do great let's go
01:10:25gapyung pine nut duelists please enter
01:10:28when i saw the blindfolds i thought it must be hard for them to taste these dishes without their
01:10:44eyesight they might strain their eyes that was the first thing that came to mind the judges will now
01:10:51taste the first dish i call it monk smile pine nut vegetable noodles i named it monk smile because it
01:11:00makes us smile it provides a lot of nutrition that buddhist monks tend to lack particularly protein and
01:11:06glutamine in that way it makes us smile on the outside and the inside and if this soup is good enough to
01:11:13make monk smile it'll make the judges smile and more than anything i want to put a smile on their face
01:11:21i'm sure those noodles were as delicious as they looked i kind of wish i could have tried them too
01:11:48noodles
01:11:51but not ordinary noodles
01:11:52when 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
01:12:21pine nuts have a strong flavor this dish could have had a very intense flavor but it's restrained yeah
01:12:28this 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 your mouth
01:12:47this 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
01:13:07and 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
01:13:21on the plate the pine nut sauce is drizzled over each section of vegetables individually highlighting the flavors while unifying the dish
01:13:31so when i served it i almost treated it like a salad
01:13:40i drizzled the sauce on top and tossed it evenly to coat the veggies
01:13:44here i'll bring it up to your nose first
01:14:01there's various aromas
01:14:02there's various
01:14:19uh
01:14:24so
01:14:25This chef also opted for subtlety.
01:14:53As 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.
01:15:06It almost tastes like it's been aged or maybe...
01:15:10Ah.
01:15:11This one hurts.
01:15:12It's really hard to choose.
01:15:13The vegetables are incredible.
01:15:15You 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, so...
01:15:28They're no ordinary chef either.
01:15:32Also, this dish isn't over-seasoned.
01:15:35It's very mild.
01:15:36It really highlights the natural flavor of these ingredients.
01:15:39When the pine nuts don't smother the flavor at all, they just enhance it.
01:15:43It's all very subtle and intentional.
01:15:45Ah.
01:15:46Both chefs showed a lot of restraint.
01:15:48The 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.
01:16:08This is very hard.
01:16:10Wow.
01:16:11I don't know.
01:16:12Yeah, me neither.
01:16:14Wow.
01:16:19I think...
01:16:20This is the hardest call to make.
01:16:23Of the two dishes presented, please select the one that better utilize the main ingredient to create a better tasting dish.
01:16:30Dish number one or dish number two.
01:16:32The voting will now begin.
01:16:35I'm at a loss.
01:16:38Yeah.
01:16:40Flavor...
01:16:42And subtlety.
01:16:45The pine nut soup that envelops the noodles in various flavors.
01:16:51Or the pine nut sauce that was able to harmonize a medley of vegetables.
01:16:55The voting has concluded.
01:16:56The survivor of this one on one duel is...
01:17:01The voting has concluded.
01:17:02The survivor of this one on one duel is...
01:17:07The survivor of this one on one duel is...
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