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Culinary Class Wars S02E01
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00:00:00Are there any cooks out there who haven't seen this show before?
00:00:17The first season was a huge success.
00:00:19I didn't apply, and I really regret it.
00:00:22I figured I'd have a good shot.
00:00:24So I sharpened my knives and waited.
00:00:26The best-tasting dishes, and the masters of flavor.
00:00:51It's here. This is my chance.
00:00:53Oh, jeez. These ingredients.
00:00:56At the end of the day, it's a competition, and I intend to win.
00:01:01You're better than Chef Song Ho.
00:01:03Do I look easy to beat?
00:01:05I'm here to elevate my class.
00:01:08He's incredibly skilled. A Michelin two-star chef.
00:01:11If I can beat him, I can get my name out there.
00:01:15This is culinary class wars.
00:01:17I feel like I should protect my reputation.
00:01:20To be continued...
00:01:50I'm not actually that nervous.
00:02:00I wanted a challenge, so I'm excited.
00:02:12I own and operate a small French bistro, so I'm French Papa.
00:02:16When I started, I sometimes felt like an imposter.
00:02:21I specialized in French cuisine despite never having lived or studied in France.
00:02:25And I wasn't very accomplished either.
00:02:29I was just cooking in a small bistro with no accolades or titles.
00:02:33I could only depend on my own confidence.
00:02:41And I was confident I could do French cuisine justice.
00:02:45As a chef, I care about one thing.
00:02:48Would you eat my food again, or wouldn't you?
00:02:50Here, I hope it's yes.
00:02:53Oh, wow.
00:03:09Three star.
00:03:11Wow.
00:03:12Let's see.
00:03:14Chef on Highway?
00:03:15Anyway, this is really happening.
00:03:20Where is my...
00:03:21Oh, right here.
00:03:24Oh.
00:03:25I am the barbecue lab director.
00:03:29The barbecue lab is my restaurant, which I own and operate out of Nam Young-dong.
00:03:33I'm pretty sure that we've been fully booked for dinner every night since we first opened.
00:03:42So, we're actually pretty popular.
00:03:46We even impressed Pharrell Williams when he visited us.
00:03:50Among all the restaurants in Korea that specialize in wood-fire cooking, I think mine's the best.
00:03:56I even think I can hold my own on the global stage.
00:03:59Pasta star.
00:04:07Pasta star.
00:04:13Wow.
00:04:18Oh.
00:04:29Doei-chi-gom-tang.
00:04:30The simple dish that charmed its way into the hearts of New Yorkers.
00:04:34Its home is Ok-dong-sik, and I'm Doei-chi-gom-tang in New York.
00:04:37It was an immediate sensation.
00:04:39The New York waitlist once had a thousand people.
00:04:41From there, to Europe, to Japan, to China, everybody just seemed to fall in love with this Doei-chi-gom-tang.
00:04:48We've run the Michelin Bib Gourmand every year since we opened.
00:04:52We're in Paris, Japan, and Hawaii.
00:04:55And I plan to keep expanding.
00:04:57I know business will boom.
00:05:00It's just that good.
00:05:07I've bossed in the kitchen with 16 years of culinary experience.
00:05:11I'm no stranger to the world of television.
00:05:14I've done some cooking shows, and I've been a competition judge.
00:05:17There's no shortage of talented cooks in Korea, but with my experience, I think I've got a leg up.
00:05:24Dr. Eel.
00:05:25I'm Fan Master, and I own an eel rice bowl restaurant.
00:05:29We made the Michelin Guide Bib Gourmand list in both 2024 and 2025, which has brought us a steady stream of customers.
00:05:37I cook for more than 20 years now.
00:05:42I'm Chef Annyong Bonjour.
00:05:45I'm Soul Mother, and I'm the owner of Super Pan in Apkujang.
00:05:49I'm Trendsetter, and I run an American-Italian place called Sam Sam Sam.
00:05:53I'm Pasta Star, and I specialize in fresh pasta dishes.
00:05:56I'm Five Star Kimchi Master.
00:05:58I'm Witch with a Walk, a chef with 25 years of experience.
00:06:02My restaurant ended up winning first place in the Korea Burger Championship.
00:06:06My Swedish meatballs are the best in the country.
00:06:10I'm an NBC chef.
00:06:13It's cool to see different culinary specialists from all over.
00:06:17You might be a bit too global.
00:06:19Watching all the seeds fill up, it finally feels real.
00:06:23I think I'm starting to see more filled seats than empty seats.
00:06:30It's kind of nerve-wracking.
00:06:32Everyone here is amazing.
00:06:33Yeah.
00:06:34Just from here, I see several popular restaurant owners.
00:06:37Yeah.
00:06:39Like that guy over there.
00:06:40His tonkatsu place always has a huge line, and a tempura cook, too.
00:06:44I heard his restaurant's book's solid.
00:06:46Hello. Nice to meet you.
00:06:49I'm Unattainable Table.
00:06:50Ever since we were featured on Grab-A-Bite, we've been booked.
00:06:54We can't take more reservations.
00:06:55Now they might be even more unattainable.
00:06:57I've made over 1 billion won from selling chicken feet.
00:07:00Our annual sales amount to 5 million.
00:07:03We have some of the best pho in Korea.
00:07:05My specialty is braised palm fret.
00:07:08People always tell me, wow, this is delicious.
00:07:10It's crazy.
00:07:11I sell over 1,000 pork cutlets a day, which earns me a daily 5 million won.
00:07:16Do you know Toksan?
00:07:18Oh, yeah. I love the Toko.
00:07:19I'm pretty sure the owner's here, too.
00:07:20Is she?
00:07:21Uh-huh.
00:07:22I've seen two of my customers here, yeah.
00:07:25The producers did good.
00:07:26They know who's popular.
00:07:28I kind of wish we could throw a big potluck.
00:07:31I want to try everyone's dishes.
00:07:32It'd be delicious.
00:07:33Exactly.
00:07:33Everyone here is good.
00:07:34You only make it here if you know how to cook.
00:07:36It looks like we've got quite a few characters here with us.
00:07:39I like the variety here.
00:07:43There's so many specialists, which makes it more fun.
00:07:46It seems like everyone here is just great at what they do.
00:07:49It's like the World Cup.
00:07:50So you're a Red Devil?
00:07:53Huh?
00:07:54A Reds fan?
00:07:55Yeah.
00:07:55Is it obvious?
00:07:57Sung Hyun-Wing.
00:07:58I know him.
00:07:59Seriously?
00:07:59I've watched him play for years.
00:08:00That's kind of amazing.
00:08:02There were so many big names at the table.
00:08:04Am I really competing with this person?
00:08:07I was a little freaked out, but then I'd see someone and I'd start to get more excited.
00:08:18Wow.
00:08:24No way.
00:08:26Why is he a black spoon?
00:08:28Shindong means should be a white spoon, right?
00:08:31I know.
00:08:32I was watching one of his videos this morning.
00:08:33Yeah, that's insane.
00:08:35He's not just experienced.
00:08:37He's a molecular gastronomy pioneer.
00:08:39He started practicing even before he took off in Korea.
00:08:43If this was the first season, he'd be up there.
00:08:45A lot of these black spoons are really established.
00:08:49Shouldn't you guys be with the white spoons?
00:08:51You're both so famous.
00:08:53Weren't you recently on an EBS show?
00:08:55Before I did that.
00:08:56The professor's here too?
00:08:58They're real celebrity chefs.
00:09:01For the lower tier group here, a lot of black spoons are overqualified.
00:09:05Then things got even more shocking.
00:09:12I wasn't surprised to see him, but...
00:09:14Why is he here as a black spoon?
00:09:16No way.
00:09:17He's not a white spoon in disguise, is he?
00:09:19Chef Yi Ha-sung's over there.
00:09:22Why is he down here?
00:09:23Someone get him a white coat.
00:09:26His reputation precedes him.
00:09:28Most notably, he's been sous chef at the French Laundry since 2021, which is a legendary Michelin
00:09:33three-star restaurant.
00:09:35Right now, he's at the top of his game.
00:09:38I feel like I've got to get first now.
00:09:40Ah, you're here to win, are you?
00:09:43I mean, I'm here, aren't I?
00:09:44Wow.
00:09:45Oh, I see it now.
00:09:47Nice nickname.
00:09:47Oh, this?
00:09:48It's good.
00:09:49Reflects your goals.
00:09:50Already, it's tough competition.
00:09:52Absolutely.
00:09:53It's really incredible.
00:09:56Wow.
00:09:57Everyone's really cool.
00:09:58Honestly, I think there are too many prestigious chefs among the black spoons.
00:10:04I'm not sure if I'd qualify for any spoon.
00:10:06That's how low I am.
00:10:07If we'd known who we were up against, I'm sure people would have backed out.
00:10:11Well, if this is supposed to be the black spoon group, who did they get for the white spoons?
00:10:15Who knows, right?
00:10:16I can't imagine.
00:10:17I don't think the white spoons are here.
00:10:18You might be right.
00:10:19Because in season one, they came up on platforms.
00:10:21But there's no platforms in here.
00:10:22Yeah, exactly.
00:10:23It's just walls.
00:10:24I'm nervous.
00:10:28Here they come.
00:10:34White spoons?
00:10:36Oh, my God.
00:10:37Are they here?
00:10:39I want to know who they got.
00:10:41Oh, I saw this last season.
00:10:42Where are they?
00:10:43How are they entering?
00:10:44Don't know.
00:10:44Oh, wow.
00:10:45No.
00:10:46Wow.
00:10:47What is this?
00:10:50My heart's racing.
00:10:52It's like the Matrix.
00:10:54Oh, my God.
00:10:56Is that a glass ceiling?
00:11:00Yeah.
00:11:01What?
00:11:05I've got chills.
00:11:08Whoa.
00:11:14Showtime.
00:11:16Let's go.
00:11:17Are you kidding me?
00:11:19Wow.
00:11:20Oh, the wave.
00:11:21This is awesome.
00:11:23Oh, my goodness.
00:11:24This is so cool.
00:11:25Wow.
00:11:26Here they are.
00:11:33This is insane.
00:11:37There's a monk up there.
00:11:39Why am I freaking out right now?
00:11:42They're terrifying.
00:11:44Wow.
00:11:45All right.
00:11:46Let's go.
00:11:47This is amazing.
00:11:48Woo.
00:11:48Woo.
00:11:50Woo.
00:11:50Woo.
00:11:51Woo.
00:11:51Woo.
00:11:52Woo.
00:11:52Woo.
00:11:53Woo.
00:11:53Woo.
00:11:54Woo.
00:11:54Woo.
00:11:55Woo.
00:11:55Woo.
00:11:55Woo.
00:11:56Woo.
00:11:56Woo.
00:11:57Let's do this.
00:11:58Oh, my God.
00:11:59I'm speechless.
00:12:04Seriously.
00:12:05What an honor.
00:12:07Wow.
00:12:08Wow.
00:12:09Look at that.
00:12:11What an entrance.
00:12:13Man, look who's here.
00:12:15This is like Michelin Central.
00:12:18Well, this is unfair.
00:12:20At least a little bit.
00:12:22Incredible.
00:12:23They're going to be tough.
00:12:24They're going to be tough.
00:12:24They're going to be tough.
00:12:24They're going to be tough.
00:12:24They're going to be tough.
00:12:25Really, really tough.
00:12:26Now then, it's our pleasure to introduce to you the White Spoon Chefs who will be waging
00:12:31culinary warfare with all of you.
00:12:34A standard bearer of fine dining, Michelin two-star chef, Lee Jun.
00:12:42Woo.
00:12:43Woo.
00:12:43Woo.
00:12:44Woo.
00:12:44Woo.
00:12:44Woo.
00:12:45They said two-stars?
00:12:46Ah, no fair.
00:12:49Currently, Korea only has nine Michelin two-star restaurants.
00:12:53They don't give two-stars to just anyone.
00:12:55There's an argument to be made that Chef Lee Jun was the first to bring bar-style restaurants
00:12:59to Korea.
00:13:00He's a trailblazer.
00:13:02You can see the impact of his work in the modern dining scene.
00:13:05I shouldn't be surprised, but I kind of can't believe he's here.
00:13:07A multi-faceted chef, and the only one in the country to own two separate Michelin one-star
00:13:14restaurants, Son Jong Won.
00:13:22What I really respect as a chef is his incredible range of skill.
00:13:27One restaurant specializes in Western cuisine, the other in Korean, and despite their differences,
00:13:31both are of Michelin quality.
00:13:34And it's not like he left one to operate the other.
00:13:36He's running them simultaneously.
00:13:38You have to be a genius to pull that off effectively.
00:13:41A Michelin one-star chef, specializing in Korean cuisine, Kim Hee Eun.
00:13:50It's hard for someone as young as her to keep a Michelin star for as long as she has.
00:13:55I think she's a very soulful cook, and she's crafted some incredibly original dishes.
00:14:00Owner of two Michelin one-star restaurants in New York, Jim Sung-chul.
00:14:06A powerhouse in contemporary Japanese cuisine, Kim Geun.
00:14:12It's a battle among superstars.
00:14:15One-star chefs, Cho Yu Gang and Kim Sung-hun.
00:14:18There's so many Michelin-star chefs.
00:14:20This season's on a whole other level.
00:14:23I'd be lying if I said I wasn't intimidated.
00:14:25The winner of Korean food war, Jim Sung-kun.
00:14:32He's aiming for that second win.
00:14:36That's not fair.
00:14:38He already won something.
00:14:39The winner of Master Chef Sweden, Jenny Walden.
00:14:43I've got chills.
00:14:48She's so cool.
00:14:49I know.
00:14:49She's been through this kind of thing before.
00:14:52I think that could give her an advantage here.
00:14:55Master Chef Korea judge, Sung-hun.
00:14:58You should be judging, not competing.
00:15:04He's one of Korea's most beloved chefs.
00:15:08Chef Raymond Kim.
00:15:10I never expected to see him here.
00:15:12One of the best meals I ever ate was at one of Chef Sam Kim's restaurants.
00:15:16The former Blue House executive chef, who served the presidential table for 20 years,
00:15:24Chun Sung-hun.
00:15:26For 20 years, he's served some of the most important people in our country.
00:15:30He more than deserves to be here.
00:15:32The first woman to be head chef at the luxury Mayfield Hotel in Korea,
00:15:37Lee Kyeom-hee.
00:15:40I really admire her, but in terms of skill, I fear her the most.
00:15:46I'm genuinely surprised to see him.
00:15:49A pioneer in French cuisine in Korea, and our nation's 10th culinary master,
00:15:56Park Hyuk Nam.
00:15:57Wow.
00:15:58A legend among legends.
00:16:00He's like the chef of chefs.
00:16:02He's basically part of culinary history.
00:16:04As a cook, he's basically our idol.
00:16:06We all admire him.
00:16:13There's no way.
00:16:14Korea's first master of Buddhist temple cuisine,
00:16:24the venerable Sun Jae.
00:16:33She's an icon.
00:16:34I can't believe she's here.
00:16:36Me either.
00:16:36When it comes to Korean Buddhist temple cuisine, she's the absolute master.
00:16:39These white spoon chefs aren't just nationally renowned for their culinary skills.
00:16:45They are some of the best chefs in the world.
00:16:47Honestly, even though they're all white spoons, they look like black spoons next to her.
00:16:54A legend of Korean culinary history.
00:17:06A 57-year veteran and master of Chinese cuisine.
00:17:10And master of Chinese cuisine.
00:17:12How would he come here?
00:17:23He's too good.
00:17:25He's a Chinese cuisine god.
00:17:28It felt like someone beating a drum against my chest.
00:17:31In the world of Chinese cuisine, chef Hodok-jook is nothing short of legendary.
00:17:36So seeing him here feels very surreal to me.
00:17:39These are top-tier chefs.
00:17:42The way they cast this season, you'd think it's the last.
00:17:44This doesn't feel like black spoons versus white spoons.
00:17:48It's more like we're up against diamond-encrusted silver spoons.
00:17:51It looks like fierce competition.
00:17:55And with that, the introduction of all 18 white spoons,
00:17:59who will wage battle against the 80 black spoons, is complete.
00:18:05There's 18, but there should be 20.
00:18:07Wait, are there?
00:18:08There's too short.
00:18:09Oh, you're right.
00:18:11That spot.
00:18:12And the spot across from there.
00:18:13I'm not crazy, right?
00:18:15No, there's two less this time.
00:18:17Why?
00:18:17That's the question, isn't it?
00:18:19It was definitely strange.
00:18:20There were 20 in the first season.
00:18:22I definitely remembered that.
00:18:24There's only 98.
00:18:25What was going on?
00:18:26What were they planning with the other two?
00:18:30Participants of Culinary Class Wars, your class has been decided.
00:18:34Black spoons and white spoons,
00:18:36you will now face each other in a fierce battle of both culinary and class warfare.
00:18:41The 80 black spoons will now face off in the black spoon elimination round,
00:18:47where the number of surviving black spoons will be limited to the number of white spoons.
00:18:51Only those of you who survived this contest will be deemed qualified to face off against the white spoons.
00:18:58So instead of 20 people, it's only going to be 18.
00:19:02This just got harder.
00:19:03I guess 18 black spoons is slightly more manageable than 20.
00:19:09The last chef left standing at the end of this culinary war will take home the grand prize of 300 million won.
00:19:18At least whoever gets it really deserves it.
00:19:21I came here intending to win.
00:19:23So if I had to choose between the two, I'd prefer to have less people.
00:19:27Well, it's something new.
00:19:29Bring it on.
00:19:30Let's have some fun.
00:19:31Are you ready?
00:19:37I just don't get it.
00:19:39Why is it 18 and not 20 this time?
00:19:50All right.
00:19:52Let's do this.
00:19:53Whoa.
00:19:55Whoa.
00:19:57Come on.
00:19:59Whoa.
00:19:59This looks like a stadium.
00:20:02Whoa.
00:20:03It's very impressive.
00:20:05This set is next level.
00:20:06I know.
00:20:07Man.
00:20:08I feel like I stepped into an arena.
00:20:09We kind of have.
00:20:17Whoa.
00:20:18We're actually here now.
00:20:20It's happening, guys.
00:20:21Are you kidding?
00:20:22This is insane.
00:20:23Whoa.
00:20:24Yes, yes, yes, yes.
00:20:25This is huge.
00:20:26These cooking stations are beautiful.
00:20:28Everything's state of the art.
00:20:30Whoa.
00:20:31Do you think we could just claim a spot?
00:20:34Having watched season one, getting to see these kitchen stations in person was so unbelievably exciting.
00:20:40Not only was it bigger than I expected, it was very well designed and expensive looking.
00:20:45I don't see any sponges or anything.
00:20:49Here they come.
00:20:50Oh, yeah.
00:20:51I think that's the same.
00:20:52What?
00:20:53The balcony area.
00:20:55I see.
00:20:56Whoa.
00:20:58This is beautiful.
00:20:59Yeah, it really is.
00:21:00They're already watching us.
00:21:09Up there on their little balcony.
00:21:11Watching our every move.
00:21:12Maybe they're making fun of us.
00:21:14Oh, absolutely.
00:21:15I know.
00:21:16I'm a company CEO, right?
00:21:18I manage a successful business, so it feels weird to have an audience.
00:21:21It's uncomfortable.
00:21:23There weren't a lot of them, but just knowing they're up there made everything all the more intense.
00:21:27Chefs, welcome to the main kitchen, where the Black Spoon Elimination Round will take place.
00:21:36Now then, we will be introducing the judges, who will be assessing your dishes for the competition.
00:21:52Alright, here they come.
00:21:57Introducing the judges of Culinary Class Wars Season 2, Peck Jong-won and Ahn Sung-jae.
00:22:16Woo!
00:22:17Woo!
00:22:18This is so cool.
00:22:20Seeing them in person, you realize just how striking they actually are.
00:22:24I hope Mr. Peck Jong-won is my judge.
00:22:26He's passionate about making good food accessible, which is also something I'm passionate about.
00:22:30He just knows what good food should be.
00:22:33I guess I'd describe him as a walking encyclopedia.
00:22:36He's got experience, lots of culinary knowledge.
00:22:38Yeah, and he's had a lot of experience in using different kinds of ingredients.
00:22:42I think it's fair to judge flavor.
00:22:44Hello, I'm Peck Jong-won.
00:22:46And this season, I'm really looking forward to finding some hidden gems out there.
00:22:50I'm excited.
00:22:51Chef Ahn Sung-jae is like a wooden ruler.
00:22:57No, like a knife.
00:22:58He can be cutthroat because he has clear standards.
00:23:01The meat hasn't been cooked evenly.
00:23:03It's not cooked in all of its parts.
00:23:04The thing I think is the most important is how much the vegetables have been cooked.
00:23:08You've cooked them very well.
00:23:09It's delicious.
00:23:10He's just obsessed with cooking.
00:23:11That's what he's known for, even in the U.S.
00:23:13Call it stubbornness, integrity, intuition.
00:23:17The point is, he's the best.
00:23:18The best chef in the nation, and the kind of chef we aspire to be.
00:23:22It's a new season, which means new chefs, new food, new challenges.
00:23:25So maybe I should...
00:23:27Try a new approach.
00:23:29I want to consider the intention, as well as the results.
00:23:33Here we go.
00:23:34It doesn't really matter who judges me.
00:23:36I just have to be good.
00:23:39Now then, we will be revealing the theme for today's Black Spoon Elimination Round.
00:23:46For this challenge, we want you to showcase your best dish.
00:23:53The one that you're most confident in.
00:23:55The 80 Black Spoons will now be divided into two groups of 40, and the first group will begin cooking.
00:24:02You will each be given 100 minutes.
00:24:05However, those of you who complete your dish before your time is up, will get your dish evaluated first.
00:24:13The number of surviving Black Spoons must match the number of White Spoons.
00:24:17Once every seat at the table is filled, the Black Spoon Survival Match will end abruptly and immediately.
00:24:24At the end of evaluations, should any of the survivor's seats remain empty,
00:24:29Any contestant placed on standby will be given another shot at survival.
00:24:35What on earth is that?
00:24:49Jeez.
00:24:53So, out of nowhere, there was this loud horn sound.
00:24:56This was new.
00:24:57Brand new season, brand new surprises.
00:25:00Well, they look lost too.
00:25:02Seriously.
00:25:04Before we begin, there is one additional announcement to make.
00:25:08In this season's Black Spoon Elimination Round, a new challenge will be introduced.
00:25:13Oh no.
00:25:16What?
00:25:17No.
00:25:19What is that?
00:25:20Where?
00:25:21No.
00:25:21Oh shoot.
00:25:22No, no, no.
00:25:23Where are they?
00:25:25Oh.
00:25:25Oh?
00:25:26What?
00:25:27Oh?
00:25:27Oh no.
00:25:32The floor's opening.
00:25:33Yeah, but why?
00:25:35It's very dramatic.
00:25:38Is it a platform?
00:25:39Oh.
00:25:40Oh.
00:25:41The center of the room split open.
00:25:44Is there a huge pit?
00:25:45Are they gonna toss us down there if we get eliminated or something?
00:25:49Check out the smoke.
00:25:50Oh man.
00:25:52Scary.
00:25:53Oh.
00:25:55This is crazy.
00:25:56Oh.
00:25:57Stations?
00:26:05Whoa.
00:26:05Whoa.
00:26:06There's two more.
00:26:07Amazing.
00:26:09This is cool.
00:26:10Here we go.
00:26:11Whoa.
00:26:13What?
00:26:16This is interesting.
00:26:18I was speechless.
00:26:19I think most of us assumed they'd do something like this, but none of us expected it to be
00:26:23right away.
00:26:24Oh boy.
00:26:25Is it just stations?
00:26:26I think so.
00:26:26If it's two kitchens.
00:26:28That makes 42 stations.
00:26:31Are the white spoons coming down?
00:26:33No.
00:26:34There's only 18 white spoons.
00:26:36I think there's two more chefs down there.
00:26:39You think so?
00:26:41Where are they?
00:26:42This season, the new challenge for the black spoon elimination round is hidden white spoons.
00:26:50Wow.
00:26:51Tall.
00:26:51Tall.
00:26:53What?
00:26:54What's that?
00:26:55No clue.
00:26:56Is it like a last show standing thing?
00:26:58Are they promoting two of the black spoons to white spoons?
00:27:01Or are they planning something else?
00:27:03Each group has 40, right?
00:27:04So...
00:27:04Oh wait.
00:27:05Look.
00:27:06Over there.
00:27:06Here comes two more.
00:27:07Oh wait.
00:27:07I see him.
00:27:08Let's see.
00:27:09Oh.
00:27:10Oh no way.
00:27:11Who is it?
00:27:14We were short two white spoons.
00:27:16I figured they were hiding somewhere, but I was still surprised to see them.
00:27:19I kind of stared like...
00:27:21Oh.
00:27:22Whoa.
00:27:23What?
00:27:24What is it?
00:27:24Look who it is.
00:27:27The new challenge for the black spoon elimination round is hidden white spoons.
00:27:38Hidden white spoons?
00:27:39Is that amazing?
00:27:40Chef Kim Do-yeon and Chef Che Kang-rok.
00:27:42No way.
00:27:44Chef Kang-rok and Chef Do-yeon.
00:27:46The hidden white spoons are returning white spoons.
00:27:49So 18 of us plus those two.
00:27:58That's 20.
00:27:59Yeah, that's right.
00:28:00Introducing this season's hidden white spoons.
00:28:04Winner of MasterChef Korea Season 2, Che Kang-rok.
00:28:08Chef Che Kang-rok is the master of braising.
00:28:15No question.
00:28:17Everything he cooks is delicious.
00:28:19He also has that famous saying that goes.
00:28:22Oh, that's perilla oil.
00:28:24I'm surprised to see him back.
00:28:26He's not really known for chasing the spotlight.
00:28:28Hi, hello again.
00:28:30Yes, yes.
00:28:33I'm Che Kang-rok.
00:28:34Yes.
00:28:35They say if you do nothing, nothing ever happens to you.
00:28:39That's why I decided to come back on the show.
00:28:41I'm determined to get it right this time.
00:28:44I guess I'm Mr. Do-over.
00:28:46Chef and owner of a Michelin one-star Korean restaurant, Kim Do-yoon.
00:28:58Chef Kim Do-yoon is a very serious chef with a very specific philosophy when it comes to cooking.
00:29:04He's truly one of a kind.
00:29:05And he's got this mysterious aura.
00:29:08I'm Chef Kim Do-yoon.
00:29:09In Season 1, I should have taken it more seriously.
00:29:12So this time, I'm going to do things differently.
00:29:15I came prepared this time.
00:29:17I'll do my best to come in first.
00:29:21The two hidden white spoons who stand here before you
00:29:24will come down to the floor and participate in the first round alongside you.
00:29:30Oh, come on.
00:29:34Now there's more competition.
00:29:36Instead of 40, it's 42.
00:29:38Down there?
00:29:39Guess that's what the stations are for.
00:29:42Just like the black spoons,
00:29:43the hidden white spoons will be preparing their best dish to present to the judges.
00:29:49If they survive, they will advance.
00:29:51However, if they're eliminated, they will not participate in the next round.
00:29:56Oh, wow.
00:29:56Oh, god.
00:29:57That's a lot of pressure.
00:29:59They're practically black spoons.
00:30:00No kidding.
00:30:02So they have to pass too?
00:30:03Looks like it.
00:30:04They're all in the same boat.
00:30:05So they're taking a huge risk.
00:30:07In addition to participating in the black spoon elimination round,
00:30:13the hidden white spoons have been given one additional requirement.
00:30:18In order to pass, the hidden white spoons must have their dishes evaluated by both
00:30:25Baek Jong-won and Ahn Song-jae.
00:30:29And unless both judges individually decide that their dish is good enough,
00:30:33they will not be allowed to advance to the second round.
00:30:37Jeez.
00:30:38That kind of sucks.
00:30:39That seems harsh.
00:30:42So they're actually at a disadvantage.
00:30:44Yep.
00:30:44That's rough.
00:30:45You have to impress them both.
00:30:47And with those two, that's a tall order.
00:30:49Yeah.
00:30:50They have to sway two people who have two different approaches to judging.
00:30:54Honestly, when you compare the two sets of standards,
00:30:56I think the black spoons are in a better position than those two.
00:30:59It's not an easy task.
00:31:00But also, knowing how talented they are,
00:31:03I doubt they'll embarrass themselves.
00:31:05Maybe it should have been harder.
00:31:07I don't know.
00:31:07I think it's too easy.
00:31:09I think it's good that we're being held to a higher standard.
00:31:13I don't think it should be easy.
00:31:15I think we need to prove we're worthy of a second chance.
00:31:20Finally, and perhaps most critically,
00:31:25whether or not the hidden white spoons survive elimination
00:31:28will directly impact the total number
00:31:31of black spoons that survive elimination.
00:31:35Currently, the total number of black spoons who can survive this round
00:31:41is 18.
00:31:45If one hidden white spoon survives elimination,
00:31:48then one additional black spoon will be chosen.
00:31:51In that same vein, if both hidden white spoons survive,
00:31:54then two additional black spoons will be chosen.
00:31:57Therefore, depending on how well the hidden white spoons perform,
00:32:01the maximum number of black spoons that can survive elimination
00:32:04is 20.
00:32:06Ah.
00:32:07So if those two do well,
00:32:09then our chases are actually better.
00:32:10Ah.
00:32:11Well, now we want them to do well.
00:32:13Yeah.
00:32:14Please.
00:32:14They're our allies.
00:32:15Come on.
00:32:16Please do well.
00:32:17Now we're rooting for them.
00:32:18Go get them.
00:32:18Good vibes, guys.
00:32:19Good vibes.
00:32:20Now I really want them to win,
00:32:22even though we're rivals.
00:32:23Ironically, the fate of the black spoons
00:32:25is now in the hands of the white spoons.
00:32:27Honestly, I gotta hope they go home.
00:32:30The fewer people that make it to the next round,
00:32:32the easier the competition.
00:32:35If both of us end up eliminated,
00:32:38it messes things up,
00:32:39so the pressure's on.
00:32:40We can't let them down.
00:32:43We've been given a fresh start, you know?
00:32:45I don't want to waste it.
00:32:46I don't want to waste it.
00:33:16I don't want to waste it.
00:33:17I don't want to waste it.
00:33:19Are you ready?
00:33:20Yeah.
00:33:27Excellent.
00:33:28All right, then.
00:33:30Let the black spoon elimination round begin.
00:33:35Let's go.
00:33:38Good luck, guys.
00:33:40You're best.
00:33:42Let's go.
00:33:43Take unlock.
00:33:43Ah, and so it begins.
00:33:56I need to do whatever it takes to survive.
00:33:59If I don't make it past the first round,
00:34:01I might as well give up on being a chef.
00:34:03I'm not confident.
00:34:05Not confident I'll be eliminated.
00:34:06I wonder what she's making.
00:34:14That's Nemmyung, right?
00:34:15Looks like he's going for it.
00:34:18Does he have enough time for the broth?
00:34:20How are you going to pull this off?
00:34:23I love questions like that.
00:34:25Where?
00:34:26Over there.
00:34:26That's the tempura guy, right?
00:34:28He's like the tempura master.
00:34:29There's lots of deep frying techniques, and I want to show my range.
00:34:34I've been called Korea's top eel expert.
00:34:40I was dubbed Korea's number one Tukbaki master.
00:34:44When it comes to preparing awful, I think I might be the best in the world.
00:34:48I've been a name for myself with my hand-pulled noodles.
00:34:51Everyone here excels in something.
00:34:52That guy is the king of barbecue.
00:34:56Wait, he's here?
00:34:57Yeah.
00:34:58I see someone making kimchi.
00:35:01He runs that popular pork cutlet place, right?
00:35:04That guy over there?
00:35:05Looks like everyone kind of jumped right in.
00:35:08You can tell these are masters of their craft.
00:35:11They're not just black spoons.
00:35:17No way.
00:35:18He's actually preparing puffer fish.
00:35:20When live, puffer fish have a very unique texture.
00:35:24As a capo specialist, it's a good fish to show off.
00:35:27He prepared it in three minutes.
00:35:31If he advances, we're in big trouble.
00:35:35That chef over there is a culinary genius.
00:35:38These guys aren't amateurs.
00:35:39They're seasoned chefs.
00:35:40She's also quite famous.
00:35:42Oh, okay, I see.
00:35:43The professor?
00:35:44Motorcycle lady.
00:35:45Chinese cuisine specialist.
00:35:46Incredible.
00:35:47They're almost too talented.
00:35:49He should be up here with us, not down there.
00:35:52What's going on?
00:35:53Did they make a mistake?
00:35:55These techniques are professional level.
00:35:58It looks like everyone really came prepared.
00:36:02That kind of technique takes incredible talent.
00:36:06I think I know every single one of these chefs.
00:36:09That's crazy.
00:36:10I think that guy should be here with us.
00:36:13That guy, Mr. Culinary Innovator.
00:36:16That's Shin Dong-min, right?
00:36:17He's a legend.
00:36:18You sure that's him?
00:36:19Yeah, that's him.
00:36:20I don't know why he's down there.
00:36:22I think he more than qualifies to be up here.
00:36:24I've been a fan of his since I was super young.
00:36:26I just don't...
00:36:27I don't get it.
00:36:28He should be a white spoon.
00:36:29He was robbed.
00:36:30A hundred percent.
00:36:31He's famous in the culinary world, and he's remarkably talented.
00:36:38I think his nickname suits him perfectly.
00:36:40He's an innovator.
00:36:42I was the first chef to introduce molecular gastronomy in Korea.
00:36:48Molecular gastronomy is a specialized cooking technique in which scientific analysis is used
00:36:53to create, reconstruct, and optimize food.
00:36:56I'm a black spoon because I want it to be.
00:36:58I can start by cooking whatever I want.
00:37:05Whatever he's making, it'll be cool.
00:37:07Chef Dong-min?
00:37:08Yeah.
00:37:09Hello, chef.
00:37:09Hello.
00:37:11Wow.
00:37:11Innovator.
00:37:13Culinary innovator.
00:37:14My goal is to extract the flavors of an apple.
00:37:17From an apple?
00:37:18Just one?
00:37:19Yep, just one.
00:37:20I see.
00:37:20I think he's using apples.
00:37:22I think he's making his signature apple dessert.
00:37:25An apple dessert?
00:37:26Yeah.
00:37:27When I started doing this, way back in 2006, this was one of my first dishes.
00:37:32Nineteen years later, I've upgraded it.
00:37:34The recipe?
00:37:35Ah, got it.
00:37:35Could I try some of the apple?
00:37:37Sure.
00:37:39It's a Fuji.
00:37:40Fuji.
00:37:46Whoa, delicious.
00:37:48I'm interested in seeing how your dish ends up tasting.
00:37:50Since all you're using is one ingredient.
00:37:53Yeah, I won't disappoint.
00:37:54Well, best of luck.
00:37:57The negative 196 degree apple was my first dish that really took off.
00:38:02How do you make this?
00:38:03That's usually the first question.
00:38:04Oh, I can't wait to see this.
00:38:13The apple is made of sculpting sugar.
00:38:18So he's creating a fake apple out of sugar?
00:38:22How do you get that specific shape?
00:38:25Good thing he's done it thousands of times by now.
00:38:27It's very pretty to look at.
00:38:54And inside, there's powdered apple ice cream.
00:38:58And to make that, I chop the apple into small chunks and saute it in butter.
00:39:02Then it's pureed and combined with nitrogen gas to make a foam.
00:39:06And then that foam is fried in liquid nitrogen.
00:39:08Once it's frozen, he'll take the ice cream out and grind it into a fine powder.
00:39:19It's kind of amazing that he managed to come up with this 20 years ago.
00:39:22Really?
00:39:22That long ago?
00:39:23He was the first to do it in Korea.
00:39:25It's amazing.
00:39:26Yeah.
00:39:32The visuals, the temperature, the taste.
00:39:34I want to showcase just how much I can do in a single dish.
00:39:44Oh.
00:39:46It really looks like an apple.
00:39:51It looks like he finished his dish.
00:39:53The apple dish?
00:39:53Yeah.
00:39:54I want to listen to his evaluation on this one.
00:39:56Yeah, me too.
00:39:57What he likes, what he doesn't like.
00:39:59I'm interested to see how it's going to go.
00:40:03I'm curious.
00:40:06This is my molecular gastronomy dish.
00:40:12The negative 196.3 apple demonstrates how you can create something delicious from one ingredient.
00:40:19When you eat it, you should use a spoon.
00:40:21This one?
00:40:22And then you'll crack it with the back of the spoon on an angle.
00:40:28Wow.
00:40:29Wow.
00:40:30Seriously.
00:40:31It looks incredible.
00:40:33And you'll eat both.
00:40:33What's this made of?
00:40:35Apple.
00:40:35Oh, this is apple?
00:40:36Yep.
00:40:37Apples cooked with unsalted butter, pureed, and mixed with apple juice.
00:40:42And it's ice cream.
00:40:44You can also add some hot apple jam, if you so choose.
00:40:47You can experiment with temperature.
00:40:50Finally, there's jelly made from apple pulp and peel to enhance flavor.
00:40:55I see.
00:40:55You created this 19 years ago?
00:41:18Yes, in 2007.
00:41:19Okay.
00:41:20At that time, this sort of molecular style of cooking was really popular.
00:41:26Yes.
00:41:27It was kind of this trend.
00:41:29And obviously, as a chef, it's something that piqued my interest.
00:41:32I wanted to learn as much as I could about it.
00:41:35I was into it for a while.
00:41:36Right.
00:41:36But it's 20 years later.
00:41:39I understand your intention.
00:41:41You wanted to demonstrate something very technical, something novel.
00:41:44But the use of nitrogen, the use of isomalt, we've seen these before.
00:41:52Yes.
00:41:53Right?
00:41:53They're tried and true techniques.
00:41:55And to me, it doesn't read as innovative.
00:41:58It reminds me of 20 years ago.
00:41:59And that's why you've been eliminated.
00:42:02And that's why you've been eliminated.
00:42:04I see.
00:42:05Good effort.
00:42:11Culinary innovator has been eliminated.
00:42:16Man, if Chef Shin Dong Min got eliminated...
00:42:18We should brace ourselves.
00:42:23We're screwed.
00:42:24Yeah.
00:42:24There he goes.
00:42:34Wow.
00:42:36He's ruthless.
00:42:37That could have been B.
00:42:38He's an icon of our time.
00:42:44Ultimately, he thought it was dated.
00:42:46I actually thought I'd make it through pretty easily.
00:42:48I know these white spoons.
00:42:51I was looking forward to facing them.
00:42:52It's a shame.
00:42:55I kind of preferred the raw apple.
00:42:57The molecular techniques he was using were more old-fashioned.
00:43:01And the dish just didn't blow me away.
00:43:03Let's go, E.J. Hoon!
00:43:05Oh, jeez.
00:43:07His restaurant is like the crown jewel of Seo Cheon.
00:43:11We've actually worked together on some TV shows.
00:43:14You too, Nam Sung Myeol.
00:43:15Let's go!
00:43:16Let's go!
00:43:19That guy's good.
00:43:20I didn't think he'd sign up.
00:43:22It's good he did.
00:43:23But he really should be up here.
00:43:25Yeah, yeah.
00:43:25Why aren't they?
00:43:28I made fresh cannelloni.
00:43:30Stuffed with a hearty cod and potato filling.
00:43:33Today, I present to you a delicious kimchi dish prepared in 100 minutes.
00:43:49This is Lily Bosam kimchi.
00:43:56You want to taste the kimchi first?
00:43:58Kimchi first?
00:43:59Yes.
00:43:59So it's the first thing I taste?
00:44:01Yeah, exactly.
00:44:15I think that the seasoning wasn't harmonious.
00:44:21The seasoning wasn't harmonious.
00:44:23And it threw off the taste.
00:44:25Seo Cheon Prince, you're eliminated.
00:44:32Seo Cheon Prince has been eliminated.
00:44:34I could tell you were very intentional with how you prepared and served the pork.
00:44:55You knew the most delicious cut.
00:44:56But it was weirdly chewy.
00:44:59I don't think it's the pork.
00:45:02It's the clams and the kimchi.
00:45:04They were too chewy and their flavor lingered too long.
00:45:06So, Chef Golden Hands, you've been eliminated.
00:45:10Golden Hands has been eliminated.
00:45:13He's merciless.
00:45:15He's really coming for them.
00:45:16I think I'm starting to understand.
00:45:18Dishes should have balanced flavor, be a bit unpredictable, and be prepared with intent.
00:45:23And you.
00:45:24What?
00:45:25I'm analyzing him.
00:45:27We should try to strategize.
00:45:29We probably should.
00:45:31The one thing we do know is that Pek Chang Won prioritizes flavor.
00:45:44Whoa.
00:45:46This side?
00:45:47Yeah.
00:45:47Oh.
00:45:49Oh.
00:45:51Oh.
00:45:52Oh.
00:45:52Oh.
00:45:56I'm hungry just looking at it.
00:46:06Oh.
00:46:07He's just going to town.
00:46:09Oh.
00:46:10He's just going to town.
00:46:12Why is everyone watching me eat?
00:46:14Come on.
00:46:15No, don't clap.
00:46:16No, don't clap.
00:46:19So, from when I chewed to when I swallowed, I think the mushroom flavor was a little all
00:46:25over the place.
00:46:26With the fried mushrooms and the stewed mushrooms, I think it's just a little too much.
00:46:29So, unfortunately, he's been eliminated.
00:46:37Is it hot?
00:46:38Oh, yeah.
00:46:38Oh, yeah.
00:46:38It's just clear soup.
00:46:46Unfortunately, you've been eliminated.
00:46:50You can tell he's very intentional with how he tastes and critiques dishes.
00:46:53I think he's an excellent judge.
00:47:07Delicious sausage.
00:47:08But the dish is sweet.
00:47:12Is it all the green onions?
00:47:13Yes, green and regular.
00:47:15It's not bad.
00:47:16It's just not for stew.
00:47:18I'm sorry.
00:47:18Okay.
00:47:19You're called enough, Tom.
00:47:23The broth.
00:47:24It's too bitter.
00:47:25I'm sorry.
00:47:26I'm tasting some bad meat.
00:47:27You've been eliminated.
00:47:28But thank you.
00:47:29The sauce itself has a strong caramel flavor.
00:47:31I'm sorry.
00:47:32It's okay.
00:47:33Great effort.
00:47:34He's got it down to his science.
00:47:36He knows what he's looking for.
00:47:38Those two, they're the real deal, aren't they?
00:47:40How they taste the food, how they describe it, how they critique it.
00:47:43It's masterful.
00:47:45But now, sauce.
00:47:49Are you all right?
00:47:51Oh, yeah, yeah.
00:47:53Just short-circuiting.
00:47:55Next thing is, oh, shoot.
00:47:57All those people left.
00:47:59Oh, yeah?
00:47:59I, uh, the hour of my demise approaches.
00:48:02I'll try to go out in a blaze of glory.
00:48:06I'm out of my comfort zone here.
00:48:08I'm not like a CEO.
00:48:10I'm not really a chef either.
00:48:11Not a trained one, at least.
00:48:13It's kind of hard to describe myself.
00:48:26I've been brewing for over a decade now.
00:48:28And I've been making Korean dishes to pair with my liquor.
00:48:33Everyone from regulars to tourists calls me brewmaster.
00:48:38I wanted to show what a brewmaster can do.
00:48:40Well, what I can do.
00:48:41Oh, she's making soju?
00:48:46No, you're kidding.
00:48:48Oh, my God.
00:48:49She's making it.
00:48:50I actually never seen anyone make soju.
00:48:53Oh.
00:48:54In true brewmaster fashion, I actually brought my soju gori along with me.
00:48:58I'm going to distill while I'm cooking, which I'm pretty sure nobody's done before.
00:49:04I'm going to distill the clear part of the makgeolli, which creates a very fragrant soju.
00:49:10It's being heated from below, and she's using the flour so the vapor can't escape.
00:49:20Also, do you see the ice on top?
00:49:22That cools the vapor, and the resulting condensation drips out.
00:49:25Very impressive.
00:49:26See, can you see the little drips?
00:49:30Yeah, yeah, I see that it's dripping.
00:49:32Oh, wow, it is coming out, soju.
00:49:34That is so cool.
00:49:36But you know, in a tavern setting, you usually serve alcohol alongside boiled meat.
00:49:41That's why pionjuk is such a staple.
00:49:46Also, as an extra special touch, I add some makgeolli, the same clear part I'm distilling into the pot.
00:49:52So then the rich, fruity flavors that you taste in the liquor end up being infused into the pork as well.
00:50:02Oh, where is it?
00:50:04Where did it go?
00:50:05Where's the cheek meat?
00:50:07Oh, come on.
00:50:11What is this?
00:50:12Oh, jeez!
00:50:13Sorry, you were just staring so intently.
00:50:15No, I'm just trying to fish out the cheek meat.
00:50:16Oh, okay, I see.
00:50:17I know it's in there.
00:50:18I just can't seem to find it.
00:50:19It's hiding from me.
00:50:21Oh, how rude.
00:50:22Yeah, I need to stagger the boiling time.
00:50:25Oh, okay.
00:50:26So that's what I'm doing.
00:50:27It's a delicate task?
00:50:28Oh, yeah.
00:50:29Oh, I got it.
00:50:29Oh, good.
00:50:30Well done.
00:50:32He just popped up like, boom.
00:50:35Like that same kind of, boom, when something bad happens.
00:50:38Like, no, it's fine.
00:50:39You don't have to ask me questions.
00:50:41Or, of course, he came over when I was already panicking.
00:50:44I'm not really cut out for competition shows.
00:50:46I get kind of super nervous.
00:50:52And yet, I came here because I'm confident in what I do.
00:50:59Nobody else can really do this.
00:51:01I wonder how the soju tastes.
00:51:18Hello again.
00:51:18Brewmaster?
00:51:19Yes.
00:51:19How'd it go?
00:51:22Good.
00:51:22I think it turned out how I wanted.
00:51:24This is the brewmaster set menu.
00:51:27Set menu?
00:51:28Yes.
00:51:28I wanted to present the best food at my tavern.
00:51:30Okay.
00:51:31I distilled some liquor.
00:51:32And I prepared a zucchini stew with salted shrimp.
00:51:35Served alongside boiled pork.
00:51:37And I've selected three cuts of the head meat.
00:51:40How should I eat this?
00:51:41I would start with the cheek.
00:51:43From earlier?
00:51:44And add a bit of salted shrimp for extra flavor.
00:51:46Exactly.
00:51:47Just like that with the yuk-tap.
00:51:48That cut is much chewier and goes well with the soy plum sauce.
00:52:12Then take a bit of rice and have some soju.
00:52:15And it'll really hit the spot.
00:52:16I can smell the fruity aroma of the makgeolli.
00:52:25Oh, thank you.
00:52:30Mmm.
00:52:33When it comes to cooking and preparing dishes that pair well with alcohol,
00:52:38it doesn't matter what they are.
00:52:39Right.
00:52:40Whether it's meat or rice-based.
00:52:41Right.
00:52:42To me, it's the cook themselves.
00:52:44Their touch elevates it.
00:52:45Yes.
00:52:46Even if it's one dish, one little appetizer, right?
00:52:49Yes, absolutely.
00:52:49It's those personal touches that make it something special and delicious.
00:52:53Mmm.
00:52:58Chef Brewmaster Yun, you've survived.
00:53:02Congratulations.
00:53:02Really?
00:53:03Oh.
00:53:12Brewmaster Yun has survived.
00:53:14Oh, my God.
00:53:15Oh, my God.
00:53:18Of course.
00:53:19Thank you, Chef.
00:53:20I wasn't expecting this.
00:53:21No, really.
00:53:22I'm sorry.
00:53:22Everything just went together.
00:53:24And it tasted really good.
00:53:26This is how people should cook this kind of food.
00:53:28It was delicious.
00:53:29Very good.
00:53:31Congratulations.
00:53:32Oh, thank you.
00:53:33Oh, my God.
00:53:34Thank you, everyone.
00:53:35You did great.
00:53:35Well done.
00:53:40Oh, my God.
00:53:44Oh, my God.
00:53:47I can't believe.
00:53:48I mean, it felt like a dream.
00:53:51There's a part of me that wants the recognition.
00:53:53With what I do, I don't usually get that.
00:53:56And it's not big.
00:53:57But for someone to say to me,
00:53:58this is what you've been doing,
00:54:00and you do it so well,
00:54:03it truly means the world to me.
00:54:06You know who I'm actually rooting for the most?
00:54:10Oh, those two.
00:54:12Really?
00:54:13I think it took a lot of courage to come back.
00:54:16Oh, absolutely it did.
00:54:18And now, if they want to be reinstated,
00:54:20they need to impress both judges.
00:54:22My guess is that they have some regrets about what happened.
00:54:26This time around, I'm going to fight for it.
00:54:34It was just very unfortunate,
00:54:36and I didn't get a chance to showcase what I love to make.
00:54:39But this time, I'm ready.
00:54:47I'm going to do what I always do.
00:54:50Because this right here,
00:54:52that's what I'm good at.
00:54:54You see that machine?
00:54:55Yeah.
00:54:56He brought that here.
00:54:57He's going all out.
00:55:00Very nice.
00:55:01Is that a new?
00:55:02It's actually kind of amazing.
00:55:03He actually brought a whole noodle-making machine.
00:55:08He's taking all that pent-up anger from season one
00:55:10and letting it out.
00:55:12This machine.
00:55:13It's yours, right?
00:55:14Yes.
00:55:15How much is it?
00:55:15I think 20 million?
00:55:19This is 20 million won?
00:55:22I'm actually really curious.
00:55:23I want to see how this goes.
00:55:25I think he might have the best noodles in the country.
00:55:28He's redefined a Korean noodle
00:55:29in both the culinary and cultural sense.
00:55:33Instead of using imported flour,
00:55:35he uses flour that's been milled from native wheat.
00:55:37And so these noodles end up with this flavor
00:55:40that's uniquely Korean.
00:55:41In a way, his noodles are our noodles.
00:55:44I mill my own flour.
00:55:45It's pekgang wheat.
00:55:51Blended with soybeans
00:55:53and mung beans.
00:55:56The noodles have this flavor
00:55:58that's reminiscent of misogaru.
00:56:01And when you taste them, you think,
00:56:03I didn't realize that noodles can be like this.
00:56:13I think he's making the noodles now.
00:56:14Aha.
00:56:21Does he really need to use that big thing?
00:56:24I mean, all noodles are made using the same method.
00:56:27You just need the right pressure.
00:56:29So if that machine can produce the pressure he wants,
00:56:31it's better than trying to recreate it yourself.
00:56:34The kneading of the dough,
00:56:35the kneading of the dough,
00:56:37how you fold it,
00:56:38it's very important.
00:56:40If you don't fold them correctly,
00:56:41the texture isn't as chewy.
00:56:43How many repetitions?
00:56:54Four of them.
00:56:55Four times.
00:56:55Yes, four.
00:56:56That works best.
00:56:57Then they stay for longer.
00:57:00I think his noodles are really unique.
00:57:02They certainly stand out.
00:57:03Oh, here are the noodles.
00:57:21Wow.
00:57:33They're a little bit different
00:57:47than what people are used to.
00:57:52Yes.
00:57:53I charred the salted fish roe
00:58:16so it wasn't too fishy,
00:58:17prepared some pyogo mushrooms,
00:58:18and sliced the changjurim into fine pieces.
00:58:23I'm excited to see
00:58:28how it's all going to come together.
00:58:30They almost look like lasagna.
00:58:32They're very wide.
00:58:34The aroma of perilla oil
00:58:36combined with the textures
00:58:38of the changjurim
00:58:39and salted fish roe.
00:58:42For as simple as it looks from here,
00:58:43I get the feeling
00:58:44that there's depth to the flavor.
00:58:46Yeah.
00:58:53Hidden white spoon chef
00:59:01Kim Do-yoon's dish
00:59:02is complete.
00:59:04Oh, wow.
00:59:05He's done?
00:59:06I think so.
00:59:07Let's get closer.
00:59:08I want to see this.
00:59:10Judges,
00:59:11please make your way
00:59:12to the center stations.
00:59:13It can't just be one yes, right?
00:59:15It has to be both?
00:59:16I'm sure he's sweating bullets.
00:59:17It'll be hard to sway them
00:59:22with a simple noodle dish.
00:59:24He must have put
00:59:25everything into this.
00:59:34Oh, man.
00:59:34This is crazy.
00:59:41You worked hard.
00:59:42Yes.
00:59:43We appreciate it.
00:59:47I made perilla oil noodles
00:59:52with pekgang wheat.
00:59:53Both are native to Korea.
00:59:56Topping it is salted fish roe,
00:59:58some byo-go mushrooms,
00:59:59and changjurim.
01:00:00I think the best way
01:00:02to eat this
01:00:02is to wrap it
01:00:03with a fork and knife,
01:00:04like a ssam.
01:00:06With a fork and knife?
01:00:08Yeah.
01:00:10So, cut them like so,
01:00:12and then...
01:00:14Wrap like this?
01:00:14Yes.
01:00:17It was different than any
01:00:46perilla oil I've tasted.
01:00:47It was still perilla oil,
01:00:48but it had a new flavor.
01:00:50And when you slurp
01:00:51the noodles,
01:00:52chew the aroma
01:00:53and flavor of the noodles
01:00:54blends with the aroma
01:00:56and flavor of the perilla oil.
01:01:02Okay.
01:01:02The only thing is the noodle, and it tastes incredible.
01:01:29There's no broth, no sauce, nothing.
01:01:31It is what it is.
01:01:32There's nothing to hide behind.
01:01:34So what we're looking for, fragrance, flavor, and texture has to be in these noodles.
01:01:54It looks like they're being very thorough.
01:01:57Is this only beckang wheat?
01:01:59No, it's beckang wheat, mung beans, and soybeans.
01:02:01Okay, I see.
01:02:02It's closest to something like miscaro.
01:02:04The blend adds more flavor.
01:02:06How long do you boil them?
01:02:07Four minutes and thirty seconds.
01:02:08Exactly?
01:02:09Yes.
01:02:10Four and a half minutes.
01:02:12Because they're so wide, you need to be very precise, so they're not too firm when you
01:02:18chew them.
01:02:19So was the width intentional?
01:02:20Yes, it was.
01:02:21Why?
01:02:22I think Koreans, we tend to prefer chewy noodles, and I wanted to play around with that, so
01:02:27I want to widen them.
01:02:28They should be bouncy but firm.
01:02:33You're welcome.
01:02:34You're welcome.
01:02:35You're welcome.
01:02:36You're welcome.
01:02:37You're welcome.
01:02:38I'm so nervous.
01:02:39Please record the results of your evaluation.
01:02:41However, please remember that you cannot discuss your opinions with one another.
01:02:48The final decision will be based on your own individual judgment and yours alone.
01:03:01Watching this is kind of nerve-racking.
01:03:02Now I'm nervous.
01:03:32The evaluation results from both judges have been delivered to the production team.
01:03:39Once it's been delivered, your decision cannot be reversed.
01:03:47Now then, Judge Baek Cheong-won, please state your decision.
01:03:55Notice on my evaluation.
01:04:02You've survived.
01:04:03You've survived.
01:04:04You've survived.
01:04:05Come.
01:04:06Go.
01:04:07Go.
01:04:18Go.
01:04:19Go.
01:04:20Go.
01:04:21Go.
01:04:22Go.
01:04:31Go.
01:04:32Go.
01:04:33Gorilla oil was actually something I've never tasted before.
01:04:36It was different and delicious.
01:04:38So I voted for you to stay.
01:04:39I see. Thank you.
01:04:41And now, the decision of the remaining judge, An Song Jae,
01:04:46will determine if the hidden white spoon survives or is eliminated.
01:04:51Well, depending on how this goes, we might end up with more competition.
01:04:55Or maybe we won't.
01:04:56We'll see.
01:04:58All right. What's Chef An Song Jae's decision?
01:05:01I asked about texture and flavor earlier.
01:05:04Yes.
01:05:05Bekkang wheat, mung beans, soybeans.
01:05:08As someone who also makes noodles from scratch,
01:05:12the balance of the textures and the flavor that are present in these noodles
01:05:18and the way it's currently lingering on my palate when I consider all this.
01:05:27Chef Kim Do-yun?
01:05:29Yeah?
01:05:31You've been eliminated.
01:05:39You've been eliminated.
01:05:39You've been eliminated.
01:05:47You've been eliminated.
01:05:48You've been eliminated.
01:05:49You've been eliminated.
01:05:50You've been eliminated.
01:05:51You've been eliminated.
01:05:52You've been eliminated.
01:05:53You've been eliminated.
01:05:54You've been eliminated.
01:05:55You've been eliminated.
01:05:56You've been eliminated.
01:05:57You've been eliminated.
01:05:58You've been eliminated.
01:05:59You've been eliminated.
01:06:00You've been eliminated.
01:06:01You've been eliminated.
01:06:02You've been eliminated.
01:06:03You've been eliminated.
01:06:04You've been eliminated.
01:06:05You've been eliminated.
01:06:06You've been eliminated.
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