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