- 11 hours ago
- #realitytvdeep
Culinary Class Wars
#RealityTVDeep
#RealityTVDeep
Category
🎥
Short filmTranscript
00:00:00The results of the vote for the Pohang Monkfish duel are one to one.
00:00:08The problem is that they're both perfect.
00:00:11So 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, voted 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.
00:00:59The new results are...
00:01:01One to one.
00:01:05What'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?
00:01:24It'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?
00:01:30I 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...
00:01:39The second tie was unprecedented.
00:01:43So that means...
00:01:44It's really neck and neck, huh?
00:01:46We'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.
00:02:08Dueling chefs, please.
00:02:18Re-enter the room.
00:02:22Hello.
00:02:25Well done.
00:02:26Hello there.
00:02:27Oh, goodness.
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,
00:02:38we did have to pick one.
00:02:39We can't make it a tie.
00:02:42So with that,
00:02:44the survivor
00:02:44of the Poong
00:02:46Monkfish Duel is
00:02:48I think it's Ho Young.
00:02:50Let's go, Soul Mother!
00:02:53Monkfish Duel is
00:02:54Black Spoon Chef Soul Mother.
00:03:03Really?
00:03:03Congratulations.
00:03:08The survivor
00:03:09is Black Spoon Chef Soul Mother.
00:03:13She did it!
00:03:15Is Black Spoon Chef Soul Mother.
00:03:18Ho Young 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,
00:03:28we went back to the Monkfish.
00:03:29So we took a piece of fish from each plate
00:03:31and tried to compare them.
00:03:32After trying this piece
00:03:33and that piece,
00:03:34I thought this one was more tender.
00:03:36And as I was chewing it,
00:03:37I thought,
00:03:37this is it.
00:03:39We have to focus on the main
00:03:40ingredient.
00:03:43Monkfish.
00:03:44And the difference was subtle.
00:03:46But the Monkfish
00:03:46and the steamed egg
00:03:47was just
00:03:48a little too dry.
00:03:51And if we have to pick one,
00:03:53I should choose the better cooked fish.
00:03:55It was just the slightest difference.
00:03:57They were both delicious.
00:03:58Yes, they were both excellent.
00:04:01I think that
00:04:02it was the spiciness of my dish
00:04:04that ultimately won them over.
00:04:07But I also think
00:04:07I got really lucky.
00:04:09I just happened to make the dish
00:04:10that the judges preferred.
00:04:11They could have easily gone to him.
00:04:13I am 100% satisfied
00:04:15with how my dish turned out today.
00:04:17I wouldn't change
00:04:18a single thing about it.
00:04:20So,
00:04:21the fact that she beat me
00:04:23means she did an incredible job.
00:04:26From here,
00:04:28I'll head back to work
00:04:29and keep cooking at my restaurant
00:04:31under Raymond Kim's.
00:04:37Looks like we're both out.
00:04:41All I care about
00:04:42is that my son knows
00:04:44that Papa's a chef.
00:04:45French Papa
00:04:46has survived.
00:04:48French Papa!
00:04:48French Papa!
00:04:50I was so happy.
00:04:53Happier than I thought possible.
00:04:55Having survived the first round
00:04:56and going into the second,
00:04:58all I want
00:04:59is to do my best.
00:05:01At least I have confidence
00:05:03in my abilities.
00:05:04As long as I get an ingredient
00:05:06that 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
00:05:16looking Chef Pac in the eye.
00:05:18He's a living legend,
00:05:20so it's intimidating.
00:05:21I mean,
00:05:22he's a legend among legends.
00:05:23All of us chefs
00:05:24should be crawling
00:05:25on our knees before him.
00:05:28He brought Western cuisine
00:05:29to Korea.
00:05:30He's first gen.
00:05:30French cuisine is
00:05:31no big deal.
00:05:37He's first generation,
00:05:39which means
00:05:40he's one of the chefs
00:05:41that introduced
00:05:42Western cuisine to Korea.
00:05:44When I first started cooking,
00:05:46he was my idol.
00:05:48One of the first chefs
00:05:49to represent Korea globally.
00:05:51I'm Pak Hyun-nam,
00:05:52a culinary master of Korea.
00:05:55I've been cooking
00:05:56for 47 years and counting.
00:05:58I was the first native Korean
00:06:00to be an executive chef
00:06:01at a luxury hotel,
00:06:03a position that,
00:06:04for many years,
00:06:04was always reserved
00:06:05for foreign chefs.
00:06:07I'm also the only chef
00:06:08in Korea
00:06:09to have received the honor
00:06:10of being decorated
00:06:12by the French government.
00:06:13As a culinary master
00:06:14and someone
00:06:15who loves to cook,
00:06:16I'm incredibly excited
00:06:18to be here,
00:06:19and I hope I can offer
00:06:20whatever support I can.
00:06:22Good luck.
00:06:26French papa was on my radar
00:06:28from the beginning.
00:06:29That chef over there,
00:06:30it looks like he's making
00:06:31bouillabaisse.
00:06:32Yeah.
00:06:33As both a chef
00:06:34and fellow French cuisine specialist,
00:06:36I really wanted to face off
00:06:38against him.
00:06:39So I'm glad to have him
00:06:40as my opponent.
00:06:41The more I learned
00:06:43about Chef Hyonam,
00:06:44how he grew up
00:06:45without French cuisine,
00:06:46but fell in love with it,
00:06:48learned to cook,
00:06:49impressed these gourmands,
00:06:50and eventually earned
00:06:51a medal from France
00:06:53for all his achievements,
00:06:54it struck me
00:06:55how similar
00:06:56our journeys have been.
00:06:58I feel very honored
00:06:59to be going up against him.
00:07:01You may now begin
00:07:02cooking 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.
00:07:22It looks like they grabbed
00:07:23similar ingredients.
00:07:25Carrots, onions.
00:07:27They're both making bouillon.
00:07:30Poor bouillon, huh?
00:07:31Hmm.
00:07:32Very old school.
00:07:33I like it.
00:07:35I think they'll use
00:07:37similar techniques.
00:07:38It's done.
00:07:39It's done.
00:07:39What ingredient
00:07:39did they get?
00:07:45Here's a fun fact.
00:07:47Koreans consume 90%
00:07:48of the world's whelks,
00:07:49and since they were
00:07:51our chosen ingredient
00:07:52for the duel,
00:07:53I had to make sure
00:07:54I cooked them perfectly.
00:07:55They're known for having
00:07:56a very chewy texture,
00:07:58but I thought they'd be nicer
00:07:59if they were tender,
00:08:00so I boiled them
00:08:01for about 50 minutes.
00:08:02The whelks are boiled in broth.
00:08:06When you eat it cold
00:08:07with a bit of sauce,
00:08:09the chewy texture
00:08:10is really quite nice.
00:08:12But since I'm preparing
00:08:12a warm dish,
00:08:13I don't want them
00:08:14to be chewy.
00:08:16Boiling whelks
00:08:17is how they get
00:08:18really tender.
00:08:23Wow.
00:08:23It's neck and neck,
00:08:24really.
00:08:24I think it's going
00:08:25to come down
00:08:26to texture.
00:08:28They're just sliding out.
00:08:37Technically speaking,
00:08:38whelks are a type
00:08:39of sea snail.
00:08:41They're sea snails,
00:08:43but they're still snails.
00:08:44And in French cuisine,
00:08:46regular snails
00:08:46are a famous delicacy.
00:08:48So I thought,
00:08:54why not prepare the whelks
00:08:56in a similar style?
00:08:58This is Korean
00:08:59escargot de seokjo.
00:09:01I had to boil the whelks
00:09:02for a while
00:09:03to achieve a tender texture.
00:09:05The innards
00:09:05are separated
00:09:06from the shells,
00:09:07added to a mix
00:09:10of herbs and butter
00:09:11to make innards
00:09:13herb butter.
00:09:16I pipe the herb butter
00:09:17into the whelk shells,
00:09:19stuff in the meat,
00:09:20then add more butter.
00:09:26I think in the eyes
00:09:27of a Korean audience,
00:09:28this seems like
00:09:29a novel idea,
00:09:30using whelks
00:09:31like you would snails.
00:09:33Then top with some breadcrumbs
00:09:35and pop into the oven
00:09:36to bake.
00:09:37Classic among classics.
00:09:39It's cool.
00:09:40This is a velote sauce
00:09:41made with cream
00:09:42and clam broth.
00:09:44I wanted to make a sauce
00:09:45that can complement
00:09:46the whelk
00:09:47while enhancing
00:09:48its flavors.
00:09:50French cuisine
00:09:51is a battle
00:09:52of the sauces.
00:09:57Is that seaweed?
00:09:58He sure got a lot of it.
00:10:01How is he going to use it?
00:10:06I wanted to play
00:10:07with Korean flavors,
00:10:09so I'm going to use
00:10:10seasoned seaweed
00:10:11to make a sauce
00:10:12for my dish.
00:10:15Our ingredient
00:10:16was picked
00:10:17to represent
00:10:18Sokcho,
00:10:19so I'm making
00:10:19a seaweed sauce
00:10:20with whelks
00:10:21because it reminds me
00:10:23of Sokcho's
00:10:23blue sea.
00:10:26The whelk
00:10:26is the designated
00:10:27star ingredient.
00:10:29The seaweed
00:10:30can't outshine it.
00:10:31I want to serve
00:10:32the judges
00:10:33something that evokes
00:10:34the elegant feeling
00:10:35of the ocean.
00:10:37I think he's using
00:10:37sesame oil.
00:10:38Sesame oil?
00:10:39I think so.
00:10:40Oh, you're right.
00:10:42To top it all off,
00:10:43I decided to cook
00:10:44with sesame oil.
00:10:46French technique,
00:10:47Korean flavors.
00:10:49There are so many
00:10:50wonderful Korean
00:10:51ingredients,
00:10:51and I believe
00:10:52we can use
00:10:53those ingredients
00:10:54to create flavors
00:10:55on par with the French.
00:10:57To me,
00:10:58that's the key
00:10:59to nailing this dish.
00:11:02Chef Pak Hyonung,
00:11:04after all these years,
00:11:06he can still show us
00:11:07something new
00:11:08and innovative.
00:11:08It's amazing.
00:11:10And of course,
00:11:12Gongwon province
00:11:12is known
00:11:13for its potatoes,
00:11:14so I'll be serving
00:11:15my dish
00:11:15with a potato risotto,
00:11:17where the potato
00:11:17is used
00:11:18instead of the rice.
00:11:19Whoa.
00:11:21Whoa.
00:11:21Whoa.
00:11:23Ah, turn and peel.
00:11:25Very nice.
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.
00:11:34Wow.
00:11:35How on earth
00:11:36is he doing that?
00:11:37It's got to be
00:11:38muscle memory.
00:11:38Sure.
00:11:39I mean,
00:11:40is this some crazy
00:11:41European technique?
00:11:42Yeah, I cannot do that.
00:11:45Even after all these years,
00:11:46his skills are incredible.
00:11:51You can tell
00:11:52how precise
00:11:52his movements are.
00:11:53It's all experience.
00:11:55I can't believe
00:11:56this is actually happening.
00:11:57when I was a kid,
00:11:59I was enamored
00:11:59with French cooking.
00:12:02I used to watch
00:12:02videos of him
00:12:03to try to copy him.
00:12:06And now he's here,
00:12:08cooking away.
00:12:10It's amazing how,
00:12:11in spite of the injury
00:12:12to his finger,
00:12:14he managed to become
00:12:14an executive chef.
00:12:16my hand.
00:12:20I grew up
00:12:21all the way out
00:12:22in the country,
00:12:23and we'd chop
00:12:24fodder for cattle.
00:12:25The first year I did it,
00:12:26I wasn't looking,
00:12:27and I ended up
00:12:28cutting off
00:12:29part of my finger.
00:12:31You would think
00:12:32this would have
00:12:33set me back,
00:12:34but
00:12:35it actually did
00:12:36the opposite.
00:12:36I don't consider it
00:12:38a disability at all.
00:12:41It's never been
00:12:41an inconvenience.
00:12:44I mean,
00:12:44it took a bit
00:12:45to figure out
00:12:46how to do things
00:12:47my way,
00:12:47but whether I had
00:12:49to use a knife
00:12:50or hold a pan,
00:12:51I just found
00:12:52a way to adapt.
00:12:57What if I'd cut off
00:12:58my entire hand?
00:12:59Would I have been
00:13:00able to do this?
00:13:01So losing this finger
00:13:02wasn't a curse.
00:13:04It was actually
00:13:04a blessing in disguise.
00:13:07It taught me
00:13:08how to look at life
00:13:09with optimism
00:13:10and how to live positively.
00:13:15When I cook,
00:13:16I do so
00:13:17with a joyful heart.
00:13:18It makes me happy,
00:13:19so I do it.
00:13:25The potato risotto
00:13:26is very important.
00:13:28I start by
00:13:28cubing the potatoes,
00:13:29then I add them
00:13:30to a blue crab
00:13:31bisque sauce
00:13:31and cook them
00:13:32nice and slow
00:13:33on the stovetop.
00:13:34To get the risotto texture,
00:13:36they should be
00:13:36slightly underdone.
00:13:40He's just so calm.
00:13:41He's not even
00:13:41breaking a sweat.
00:13:42I'm impressed.
00:13:48Seeing how
00:13:49composed he was
00:13:50actually made me
00:13:51a lot more nervous.
00:13:53There's a lot of pressure,
00:13:54especially when
00:13:55it comes to time.
00:13:57Is he making
00:13:58vol-au-vent?
00:13:59That's the only
00:14:00donut-shaped pastry
00:14:01they have, right?
00:14:07Well, there's
00:14:0825 minutes left.
00:14:09Hurry.
00:14:10It's too late.
00:14:12In France,
00:14:13escargot is often
00:14:13served with some
00:14:14type of bread,
00:14:15so I decided
00:14:16to make some.
00:14:19Go, Papa.
00:14:20Go, go.
00:14:21Hurry up.
00:14:22He's gonna be
00:14:22cutting it close.
00:14:23Did he just
00:14:26pop those in?
00:14:27Yeah, but
00:14:27they bake quick.
00:14:29The tricky part
00:14:29is going to be
00:14:30getting everything
00:14:30filled and plated
00:14:31in time,
00:14:32especially if those
00:14:32are hot.
00:14:36Is he just waiting?
00:14:37Wow, he's just
00:14:38standing there.
00:14:39He looks so relaxed.
00:14:39No worries at all.
00:14:41Lots to do.
00:14:42I think he's
00:14:51plating already.
00:14:52Chef Pak.
00:14:53Five minutes.
00:15:08Four.
00:15:10Ten minutes.
00:15:10Oh, he's done.
00:15:23Way to go.
00:15:25Great work.
00:15:26Very nice.
00:15:27It makes it look easy.
00:15:31The ball of aunt
00:15:32aren't out yet.
00:15:32I'm getting anxious.
00:15:34I hope they're
00:15:35actually rising.
00:15:37Hurry up.
00:15:39Damn it, ovens.
00:15:39Oh, no.
00:15:45Four minutes left.
00:15:46Yeah, thank you.
00:15:47Oh.
00:15:51Here they come.
00:15:52Done.
00:15:55Made it.
00:15:56They rose, they rose.
00:15:57He's got it.
00:15:58They're out.
00:15:59They're all done.
00:16:08Two and a half.
00:16:09Okay.
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.
00:16:25French papa.
00:16:26French papa.
00:16:27Stay calm.
00:16:28French papa.
00:16:28They just needed a bit longer.
00:16:30One minute.
00:16:32I wanted my dish to be
00:16:33warm and inviting.
00:16:34Let's run.
00:16:38Hurry, hurry, hurry, hurry.
00:16:41Don't rush.
00:16:41Be careful, be careful.
00:16:42Careful.
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.
00:16:58That was too close.
00:17:09We were on the edge of our seats.
00:17:10He'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
00:17:28and be the best chef he can be.
00:17:38The theme of this duel
00:17:40is Sokcho Welk.
00:17:42First,
00:17:44the judges will taste
00:17:45dish number one.
00:17:50I'm betting on flavor.
00:17:51Well, the depth of flavor.
00:17:53It's the sea of Sokcho
00:17:54captured within a plate of food.
00:17:57As I looked at his dish,
00:18:03I noticed that it was
00:18:04this lovely blend
00:18:05of Korean and French cuisine.
00:18:08You could see it
00:18:09in how he moved.
00:18:12The level of expertise
00:18:14he'd honed over so many years.
00:18:27There's potatoes here.
00:18:39There are.
00:18:48Seaweed?
00:18:49Oh, you can cook welk like this.
00:18:59I like the texture.
00:19:00They're welk and potatoes.
00:19:03Potatoes,
00:19:04they're not completely done.
00:19:05There's a slight bend.
00:19:06But when you chew it,
00:19:08the textures harmonize.
00:19:10It leaves an impression.
00:19:14Next,
00:19:15the judges will taste
00:19:16dish number two.
00:19:17I want all the small components
00:19:23to come together here.
00:19:25Welk that's been cooked
00:19:27in an herb butter sauce,
00:19:30nestled in a boule au vent,
00:19:31and covered in cream sauce.
00:19:34And when the judges take a bite,
00:19:36I want the flavors
00:19:38to burst in harmony
00:19:39on the palate.
00:19:50I loved the idea
00:19:52of making escargot
00:19:53out of welk.
00:19:54And to serve it,
00:19:55he placed it inside
00:19:56fresh-baked boulevard.
00:19:58He did an excellent job.
00:20:00He really did.
00:20:06Tastes familiar.
00:20:22Tastes familiar.
00:20:22two different takes on western cuisine i like it in the first dish the chef used seaweed as a sauce
00:20:41so it's western cuisine but the flavor profile is very unique and the second one is a very classic
00:20:46very familiar french dish yes exactly yeah in baseball terms if i threw a classic fastball
00:20:53chef pak hyunnam had thrown a curveball the voting has ended
00:20:59the results are two to zero two to zero
00:21:09oh wow man two to zero all right then i see it was you chef pak hyunnam
00:21:19so whelks when it comes to french cuisine whelks aren't all that common
00:21:25i was pleasantly surprised by how the two of you were able to interpret the whelk through the lens
00:21:30of french cuisine one dish used potatoes to enhance its texture what i really love about those is that
00:21:36they were slightly underdone so they gave some crunch while the whelk was soft i really enjoyed
00:21:42eating it and over here when i realized you'd used whelk as a substitute for a french snail dish
00:21:49i asked myself how come i've never thought of this it was a delightful well-executed idea
00:21:54i loved them i was very pleasantly surprised
00:21:57here are the results of the seokjo whelk duel
00:22:02the survivor of the one-on-one black spoon versus white spoon duel is
00:22:12white spoon chef pak hyunnam congratulations
00:22:20white spoon chef pak hyunnam
00:22:26i mean he's a culinary master for a reason
00:22:32right i loved both but the originality of the dish and that seaweed sasuke had a slight edge
00:22:38the texture was great and i loved the way it all harmonized in my mouth
00:22:43so as for the escargot as soon as i took a bite
00:22:46it felt fresh i loved how everything tasted together
00:22:50but unfortunately there was a bit of dirt
00:22:53and i had to spit it out
00:22:56grab a napkin
00:22:57personally i prefer this style of cuisine and as i was chewing
00:23:08i thought it was delicious and very well executed
00:23:10but unfortunately it
00:23:12i understand
00:23:13yeah thank you thank you both
00:23:15great work
00:23:21thank you you did great
00:23:22i had a really wonderful time
00:23:25i feel terrible
00:23:26i really wanted him to win the duel
00:23:28so seeing him lose
00:23:30it really breaks my heart
00:23:32but even though he's leaving i'm still rooting for him
00:23:35i hope he finds success
00:23:36i really do
00:23:37yes
00:23:38i did my best
00:23:40and of course i'm so grateful for the experience
00:23:43but
00:23:49there's still this pit in my stomach
00:23:52as a parent your first thought is
00:23:54will my kid be disappointed in me
00:23:56and even if he isn't i still worry about that
00:23:59i just
00:24:00i feel
00:24:01how do i put this
00:24:02i feel guilty
00:24:04i really do
00:24:06oh yeah
00:24:07as a dad
00:24:08i want to be someone my son can be proud of
00:24:12you know
00:24:13if i ever had the chance
00:24:16i'd like to run a small cafe for kids who have developmental disabilities
00:24:22something small but very beautiful
00:24:24that serves breakfast
00:24:26and i hope that dream becomes a reality soon
00:24:29so jayjin and i can cook together
00:24:30what if green onions
00:24:39were the only vegetable in the world
00:24:41in this dish
00:24:48they're the star
00:24:49you can't make it without them
00:24:53hey
00:24:56it's like he's a celebrity
00:24:59i'm such a huge fan of his
00:25:02i even have his book
00:25:04is he braising
00:25:05he has to be
00:25:06he has to
00:25:06is it a braised dish or not
00:25:08the people want to know
00:25:09i'm always interested to see what he comes up with
00:25:12he keeps you on your toes
00:25:14yeah
00:25:15looking forward to it
00:25:16chef che khan rok is the most suited person for culinary class wars
00:25:19he even did the preliminaries so
00:25:20i feel like i have this newfound resolve determination
00:25:25you know uh perseverance
00:25:28like i have a bit of a buff as a returning chef
00:25:31i want to survive
00:25:32i know that if i lose here i'm out
00:25:36this time around
00:25:42i've got green onion
00:25:43i'm gonna take a single stalk
00:25:46and divide it up
00:25:48everything i can do with green onion
00:26:03i'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
00:26:15the black spoons
00:26:17all of them
00:26:18especially that one there
00:26:20we should watch out for him
00:26:22yeah
00:26:23he's very calm and collected
00:26:25what was his nickname again
00:26:29iron arms
00:26:30he's a soba guy
00:26:33yeah soba noodles
00:26:41man hand cut soba noodles
00:26:43it's the mark of a talented cook
00:26:46iron arms
00:26:47you've survived
00:26:48thank you
00:26:50i'm not sure how he's gonna fare against chef che
00:26:56but if he advances he'll go far
00:26:58i wanted to duel chef che because 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
00:27:06since our techniques are similar
00:27:08i figured the subtleties of our dishes would stand out more
00:27:11look at that
00:27:16he carries himself like a pro
00:27:18who is he
00:27:19and how did he become such a refined chef
00:27:21it's really something
00:27:21it's really incredible
00:27:22he's young but clearly experienced
00:27:31i don't think anyone knows who he is
00:27:34right
00:27:34oh young didn't
00:27:36he didn't
00:27:37and chef kim gun didn't
00:27:38chef kim doesn't know either
00:27:39i think he might be one of those
00:27:42hidden gems
00:27:43maybe something's wrong with me but
00:27:47i actually wasn't nervous at all
00:27:50i felt confident so i had no reason to worry
00:27:53i'm good with green onions
00:27:56i know how to bring out their natural flavor
00:27:58and concentrate their sweetness
00:28:00he's just grilling it
00:28:08on the charcoal
00:28:09green onions are great on their own
00:28:12all you really need to do is grill them to make them perfect
00:28:16when the sharp spicy flavor starts to condense
00:28:21they become sweet
00:28:23but it's hard to get right
00:28:25you need to be very careful
00:28:27it's an easy enough process
00:28:30so it's really all about timing
00:28:32it can't be too soft
00:28:34the stems should be still somewhat firm
00:28:36and it can't be too sweet
00:28:38you should still be able to taste that bitey flavor
00:28:42it's those details that can really make or break you here
00:28:46just based on what i've seen so far
00:28:51iron arm's dish seems much simpler than chef che's
00:28:54it's a really stark contrast
00:28:55yeah
00:28:56he's just kind of bouncing around the kitchen isn't he
00:28:58he's got a lot of cookware too
00:29:00no kidding
00:29:00he looks laser focused
00:29:02when it comes to these challenges
00:29:05i tend to be diligent
00:29:06there's lots of ideas i want to express
00:29:09so i need a lot of different tools
00:29:11i stir fry some green onion
00:29:17and use those to make a broth
00:29:21while elsewhere i'll boil some more
00:29:31and create a second broth
00:29:36it's almost similar to a steak
00:29:40you can extract the juice of the onions by pressing down on them
00:29:44personally i like green onion broth
00:29:47so i made two of them
00:29:48two large batches
00:29:50with lots of green onions
00:29:51then i slowly add them both
00:30:00to an egg mixture
00:30:01i'm making steamed eggs
00:30:14with green onion broth
00:30:15in japan it's usually called
00:30:17chawan 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
00:30:24and then as a side dish
00:30:27since i'm imagining a world where
00:30:29the only available produce is green onion
00:30:31i'll grill some
00:30:43and then i'll braise them
00:30:48and finally to top it all off
00:30:56there's some deep fried green onion stalks
00:30:59in this dish
00:31:02the green onions dominate
00:31:04yeah
00:31:05whatever chef che is doing
00:31:08it looks incredibly complicated
00:31:10yeah
00:31:10it's interesting to see chef che like this
00:31:14he usually keeps it simple
00:31:16and meanwhile there's iron arms
00:31:21just grilling away
00:31:22ironically
00:31:29it takes a lot of effort
00:31:31and it can be challenging
00:31:31to get them to the right level
00:31:33the skin's charred
00:31:51since it's cooked on the charcoal
00:31:53so you'll want to remove the outer layer
00:31:55and 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
00:32:14it's difficult to present a simple dish
00:32:17but he seems to be pulling it off
00:32:19it takes a lot of confidence to
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 i'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 a big green onion showcase
00:32:55there's the sharp raw flavor
00:32:57the sweet cooked flavor
00:32:58and the special blend that happens
00:33:01when they're a bit charred
00:33:02i'm exposing them
00:33:04you know
00:33:05i'm revealing all their secrets
00:33:07i wanted the natural flavor
00:33:12of the green onions to shine through
00:33:13to complement the green onions
00:33:17i serve them with a warm sauce
00:33:19made with white japanese miso
00:33:21and then for garnish
00:33:23just to enhance the overall flavor
00:33:29some finely chopped jerky
00:33:32wasabi and raw green onion
00:33:34i didn't mess up at all
00:33:37and i didn't get stuck
00:33:39so i felt optimistic
00:33:41jindo green onion chefs
00:33:43enter the judging room
00:33:46walking back in felt nostalgic
00:33:57i like the new decor
00:33:59yeah
00:34:00it had a wooden style
00:34:02weirdly enough
00:34:05i was more nervous this time around
00:34:07once you enter that room
00:34:10there's just this
00:34:11heavy suffocating atmosphere
00:34:13and you can't speak but
00:34:16i kind of felt like breaking the rules
00:34:21going up to whisper hello
00:34:22but
00:34:23first
00:34:25the judges will taste
00:34:27dish number one
00:34:29the way the dish was designed
00:34:49and layered was very deliberate
00:34:51there's a lot going on
00:34:53and i want that to come across
00:34:55now they only get a few bites
00:34:56but just taking one big scoop
00:34:59and serving that
00:35:00wouldn't really do it justice
00:35:02even though it's one dish
00:35:04there's a lot of different ways
00:35:08you can taste it
00:35:09when he took out three spoons
00:35:14i've realized just how detailed he'd been
00:35:17all right here we go
00:35:19for the first spoon
00:35:23i loaded a little bit of everything
00:35:25into one bite
00:35:26into one bite
00:35:55it's a steamed egg
00:36:02but you eat it like you would eat a soup
00:36:04so for the second bite
00:36:05i wanted them to focus on the steamed egg itself
00:36:08and by doing that
00:36:10they'd mostly focus on the broths
00:36:12and the egg
00:36:13and finally
00:36:24i stirred the last of it
00:36:28and scooped it up
00:36:29with sea urchin roe
00:36:34the longer you cook it
00:36:35the sweeter the resulting flavor
00:36:37it's very similar to green onion
00:36:40so that's how i finished it off
00:36:43it's steamed egg but
00:36:51it's also very sweet
00:36:53what do they do with these flavors
00:36:58what's weird is that it tastes like
00:37:02every single green onion dish
00:37:04next
00:37:06the judges will taste
00:37:07dish number two
00:37:08it's JENNIFER
00:37:26the chicken
00:37:28Could I have a bit more, please?
00:37:56Mmm.
00:37:58This is also Japanese cuisine, but they're very different.
00:38:05Mmm.
00:38:06It's crazy how different these pairings have been.
00:38:08I agree.
00:38:09And with green onions specifically, these two are so opposite of one another.
00:38:14One chef sought to perfect the flavor, while the other chef really explored the diversity
00:38:19of that flavor.
00:38:23The results of the vote are...
00:38:26Two to zero.
00:38:28Oh.
00:38:29Two to zero.
00:38:31Oh.
00:38:32Oh.
00:38:33Oh.
00:38:34Oh.
00:38:35Oh.
00:38:36Oh.
00:38:37Honestly, that'd be amazing.
00:38:40Oh.
00:38:41You know what I love?
00:38:42The sea urchin roe, which can easily dominate.
00:38:45Ended up taking a back seat today.
00:38:47Green onion and sea urchin roe are very distinct.
00:38:49But when you heat both ingredients, a similar reaction occurs where they both become sweeter
00:38:56and complement each other.
00:38:57So I use both.
00:38:58And I agree with Judge Peck.
00:39:00I like that it elevated the green onion, and that it didn't awkwardly stick out, you
00:39:06know?
00:39:08This dish is yours?
00:39:09Yes.
00:39:10You're very brave.
00:39:11This green onion dish, Chef Iron Arms...
00:39:15It's the kind of thing you only serve if you're confident you can perfect it.
00:39:20And you took this and...
00:39:22You did everything you could to really bring the flavor to its peak.
00:39:27I was really surprised.
00:39:28Now 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...
00:39:42White Spoon Chef Che Kung Rok.
00:39:45Congratulations.
00:39:48White Spoon Chef Che Kung Rok.
00:39:50It was just too high of a wall to breach.
00:39:59Right.
00:40:00It's too high.
00:40:01Yeah.
00:40:02The fact that you chose to make Chao Wan Mushi, and that you managed to pack so much
00:40:05in there.
00:40:06I mean, you steamed them, grilled them, fried them, everything.
00:40:10It was an egg dish.
00:40:11That's what we ate.
00:40:12But it was just a vessel for the star ingredient.
00:40:15Every single element that he added only further maximized the flavor of the green onion.
00:40:20It was very strategic.
00:40:23And the flavor was different in each bite.
00:40:29Oh, it's green onion.
00:40:30Wait, so is this?
00:40:31Whoa, this too?
00:40:33He's toying with us, subverting expectations and playing with our taste buds.
00:40:37It's delightful, like I've been set up in the best way possible.
00:40:42Even now, I get excited just thinking about it.
00:40:46When I saw what Chef Che had prepared, I realized that he really wanted to showcase how diverse
00:40:51flavor 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.
00:41:02You can't let your guard down.
00:41:04Especially if you win a challenge.
00:41:09But I can let myself relax for a brief moment.
00:41:13I was kind of a nervous wreck.
00:41:23Even so, I knew I had to do my best.
00:41:26So I decided to make something only I could.
00:41:34In the first round, I wanted to show the judges all the things I do best.
00:41:40Chef Brewmaster Yun, you've survived.
00:41:42Congratulations.
00:41:43Really?
00:41:44Oh!
00:41:45And now that I survived that round, I'm all the more determined to survive to the end.
00:41:53I'm going to win this duel.
00:41:58She 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.
00:42:12Chef E 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.
00:42:24Those roles almost never go to Korean specialists.
00:42:26Exactly.
00:42:27She has some serious skills, I guarantee it.
00:42:32I am the first woman to become an executive chef at a hotel.
00:42:41I'm passionate about traditional Korean cuisine, and so, in order to share that passion, I signed
00:42:46up for this.
00:42:47In that sense, I'm a very single-minded person.
00:42:50She's a master.
00:42:51She's a master.
00:42:52So, yes, I'm very nervous.
00:42:53I feel like our dishes are going to be very different.
00:42:55The ingredient for your duel is…
00:42:56Gongju chestnut.
00:42:57I wonder what those two are going to end up making.
00:42:58Chestnuts are tough.
00:42:59The tricky thing about chestnuts is that they're primarily used as a secondary ingredient.
00:43:04You should know the chestnuts present even with your eyes closed.
00:43:05So, I'm going to make chestnut porridge.
00:43:09The base of the dish will be a white porridge, so I'm going to be using glutinous rice to make that.
00:43:16During the Goryot dynasty, porridge, specifically white porridge, was often eaten as an appetizer.
00:43:23So, I thought that adding the chestnuts and combining those warm flavors would be nice and comforting.
00:43:30After the chestnuts have been thoroughly steamed, I grind them in a process.
00:43:37Add them to the white porridge and mix.
00:43:38Chestnuts and porridge, harmonizing together.
00:43:39Head to the white porridge again.
00:43:40It looks like she went with a premium.
00:43:41So, I'm going to take a look.
00:43:42I have a little bit of a bit of a drive.
00:43:43But then, if I'm going to allow things together, it makes a little bit of organic.
00:43:44I'm going to have to form a big parkinize and a little bit of a bit of a scallop.
00:43:45I know what I'm going to do.
00:43:46I don't have to make sure it's enough to do with it.
00:43:47I'm going to make a drink, and I'm going to kind of call it a little bit of a bit of a char.
00:43:48I'm not going to use a mint, but I'm going to ask you to try and do it.
00:43:49I'm going to show you how to roll the dishes.
00:43:50I'm going to create a lot of a
00:44:05new bowls with my hands.
00:44:07It looks like she went with a proper hotel-style chestnut porridge.
00:44:21I thought her ingredient was chestnuts.
00:44:25So why is she kneading?
00:44:28I'm going to be making a dish that I'm pretty sure hasn't been made like this.
00:44:33I'm making chestnut fresh rice cake soup with chestnut rice cake sticks.
00:44:38All these Italian chefs are out there making fresh pasta, and I'm making fresh rice cake soup.
00:44:44In Chongqing Proverbs, there's a method for making fresh rice cake sticks,
00:44:48which is to knead glutinous rice flour with hot water.
00:44:52Rice cakes are kind of a perfect vessel for food.
00:44:56I 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.
00:45:22And in addition, just so they can really taste the chestnuts,
00:45:26I'm going to mince some well-cooked shank and make some meatballs,
00:45:29and those have a 2-to-1 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,
00:45:38so the chestnuts are a good substitute.
00:45:40It's just layering chestnuts.
00:45:43Chestnuts on chestnuts on chestnuts.
00:45:47As a chef, I specialize in traditional cuisine.
00:45:51I don't really like utilizing complex techniques.
00:45:54I prefer to focus on creating deep flavor profiles.
00:45:58And for this type of porridge, I wanted a sophisticated flavor.
00:46:03I'm going to mix the ingredients.
00:46:09I'm going to mix the ingredients.
00:46:11Whoa.
00:46:12Whoa.
00:46:12She's done.
00:46:13Whoa.
00:46:15Whoa.
00:46:16Already?
00:46:17It took less than an hour.
00:46:19Amazing.
00:46:20Great job.
00:46:21Whoa.
00:46:24As expected, she's on another level.
00:46:27as a chef i tend to be a little obsessive and i was so fixated on not losing the chestnuts that
00:46:35i decided not to add anything else i did test a few different ingredients like green onions
00:46:42and radish but neither of those worked well the chestnut was overpowered
00:46:46chestnuts rice and korean beef shank that's it i hope it resonates with the judges
00:46:58i 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 chestnut flavor
00:47:21so that you can taste it in every single bite
00:47:24porridge chestnut porridge it's very subtle yes
00:47:47it's a very simple dish but very warm and comforting
00:47:54right next the judges will taste dish number two
00:48:01yes my hands are trembling
00:48:12it's a stressful situation so i use both hands
00:48:18rice cake why is it soft
00:48:45i think that's the intention oh is this fresh rice cake
00:48:50i see that's why it's so soft it's fresh
00:48:55rice cake soup with chestnuts
00:48:58the meat and chestnuts work well together oh yeah it's good
00:49:04the voting has concluded the results of the vote are two to zero
00:49:14fresh rice cake soup prepared chung chung province style are you from there no i'm from seoul have you made this before no it's my first time i'm surprised chestnuts are very very mild if you're not careful the meat flavor can overpower them so you took a big risk yes i know and you knew the risk yes yes yes you're fearless when i first tasted cheffy's porridge i thought ah this is as traditional as it gets just chestnuts no add-ins no extras just pure chestnuts
00:49:31yes i know and you knew the risk yes yes yes you're fearless when i first tasted cheffy's porridge i thought ah this is as traditional as it gets just chestnuts no add-ins no extras just pure chestnut flavor
00:49:44by the book straightforward and 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
00:50:05black spoon chef brewmaster yun nice job congratulations
00:50:10thank you thank you thank you great work
00:50:15thank you
00:50:17black spoon chef brewmaster yun
00:50:20she did it
00:50:23alright black spoon
00:50:24chef e lost
00:50:25that's unexpected
00:50:27i will continue to do as i've always done
00:50:31to cook with passion
00:50:33and to share my love of traditional korean food with others
00:50:36ma'am brewmaster yun
00:50:38she's good
00:50:40she's no joke
00:50:41wow
00:50:42when i tasted the first dish
00:50:44i thought we had our winner
00:50:45it was a warm and simple dish
00:50:47distinctly korean and incredibly delicious
00:50:50but that second dish
00:50:52it really surprised me
00:50:54i was wondering how the chef was able to create this amazing broth
00:50:58that combined the subtle savory chestnut taste with the chewy rice cakes
00:51:02it genuinely
00:51:04surprised me
00:51:05it did
00:51:06how did she come up with the idea to do this with chestnuts
00:51:08well you know
00:51:09i just
00:51:10gave it my all
00:51:11both judges understood what i was going for and as a chef
00:51:15i really appreciate that
00:51:20did it go well?
00:51:23mine's way too complicated
00:51:25mine's too simple i let my guard down
00:51:27you did?
00:51:28i had to take off a garnish
00:51:31hey i love you
00:51:34right now?
00:51:36why now?
00:51:38when 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
00:51:47and she's continued to be my mentor over the past ten years
00:51:50i'm so grateful to have someone like her in my life
00:51:55chef hyun she's just this incredibly strong person
00:51:59and she's an amazing chef too
00:52:01just look at the food she serves at soul dining
00:52:03she's terrific
00:52:05i'm the chef and owner of michelin one star restaurant soul dining
00:52:07and bib gourmand restaurant egg and flour
00:52:10i was surprised to see her here
00:52:13i'm really rooting for her
00:52:15i wish she'd talk about her dish more
00:52:19if she gets this
00:52:21she's gonna wanna duel you
00:52:23it's good to lose to your protege
00:52:25you've survived
00:52:27whoa
00:52:29well done
00:52:31i was so happy for you
00:52:32you've survived
00:52:33this is great
00:52:35i'm so excited
00:52:37and then she's right in front of me
00:52:39as my opponent
00:52:41what did they get?
00:52:42shank?
00:52:44shank?
00:52:46shank?
00:52:48yeah
00:52:50and it's not the easiest ingredient to work with
00:52:52and it's pork shank, right?
00:52:54so...
00:52:56this cut, unlike other cuts
00:52:58has very little fat or marbling in it
00:53:00the cut isn't popular even for boys
00:53:03it's not boiled pork
00:53:04so then the question is
00:53:05what can i do as a chef
00:53:06to really tenderize the pork shank
00:53:09i had to do something
00:53:11eventually i decided to use a pressure cooker
00:53:13they tenderize in a pressure cooker
00:53:15so i use that
00:53:17there we go
00:53:18looks like they're both using pressure cookers
00:53:22watch her
00:53:23she's really really good
00:53:24who?
00:53:25it's...
00:53:26little tiger?
00:53:27young tiger?
00:53:28what's she doing?
00:53:29little tiger
00:53:30she went over there
00:53:31ice?
00:53:32i decided to use the pork shank and make some jangchorin
00:53:45once i prep the shank it tenderizes in the pressure cooker
00:53:50i don't want the jangchorin to be too salty
00:53:53i don't want the jangchorin to be too salty
00:54:01alright
00:54:02she was going back and seal it with the sauce
00:54:04so it was absorbed
00:54:06i guess she got the ice to rest it on
00:54:09looks like it
00:54:11then i'll cool it down before cooking it more
00:54:14it's a cold dish
00:54:17maybe cold boiled pork? cold salad?
00:54:21tastes good slice then
00:54:23i could serve it as is
00:54:25but that'd be too boring
00:54:27so i take shrimp
00:54:28asparagus
00:54:29and angelica tree shoots
00:54:31which are a spring green
00:54:32to make chapche
00:54:34chosan chapche
00:54:35then pine mushroom
00:54:36shishito peppers
00:54:37and green garlic
00:54:38prepared raw
00:54:39sliced thin
00:54:40and added to the chapche
00:54:41and that gives it a nice spring-like freshness
00:54:43of course jangchorin is still the star ingredient here
00:54:45but these spring greens
00:54:47should be the perfect complement
00:55:02i considered a cold dish i did but
00:55:04i figured the best way to improve the texture was to create a warm dish
00:55:08so that's the direction i went in
00:55:10looks like braised shank
00:55:12with some kind of soy based sauce
00:55:13ultimately i decided to braise it
00:55:15first step is to let the shank tenderize in a pressure cooker
00:55:25once the cuts are ready
00:55:27i'll fish them out and infuse them with a little bit of smoked thyme
00:55:29that's the key to getting the flavor i want
00:55:32once it's cooked thoroughly
00:55:35i cut it into small jangchorin-like pieces to be able to cook them
00:55:38and then mix them again
00:55:39and mix them again
00:55:40small jangjurin-like pieces to be mixed and eaten with rice the texture's nice and chewy
00:55:49so i thought it'd be nice to add more of that texture so i made some potato on shimi
00:55:57and soaked sea cucumber
00:56:01utilizing korean cooking methods to deliver a sucker punch of intuitive flavor i'm showing off
00:56:08what i do best that's my braised dish
00:56:16the theme of the duel is songchong black pig pork shank first the judges will taste dish number one
00:56:31i know she did great she's my student
00:56:38it's very tender it's slightly chewy
00:57:00okay i think it was cooked at a lower temp and served with vegetables it's very fragrant
00:57:14lingers too yes it's still nicely present
00:57:17next the judges will taste dish number two this challenge is all about texture i wanted the
00:57:29judges to be able to feel how tender the shank was so to serve i mixed the meat with the rice a bit of
00:57:35sauce and topped it off with some seaweed and the pickled rhubarb and apples i'd prepared
00:57:41the taste is familiar but it should feel a little special
00:58:00hmm very nice
00:58:01wow the first dish tastes almost medicinal the second's like a side dish i like the rice
00:58:11it's a very delicious side dish
00:58:16the voting has concluded the results of the vote are
00:58:20one to one
00:58:34dueling chefs please step out for a moment
00:58:40oh boy
00:58:40the 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 this is just a delicious meal and after the
00:59:05first dish this one felt more familiar i get it but i think this dish attempted to do something
00:59:10difficult and i really respect that but i just think there's a clear difference here
00:59:16not in terms of quality it 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
00:59:36oh
00:59:42well it was a great effort for both of you
00:59:47we've decided that the sun chung black pig pork duel survivor is
00:59:54white spoon chef kim
01:00:10wow i think if i were to eat these again i thought if i had to choose one am i choosing based on taste or how
01:00:18healthy it is i choose taste so if i'm picking based on that i'd probably choose this one instead
01:00:24if you were to eat one of these again you'd pick this yeah i think so it was a really great attempt
01:00:29i'm sure you seasoned them how you like them but the vegetables were a bit too strong but there was
01:00:34nothing about your dish that was inferior as a fan of spring greens i'm really happy to see young chefs
01:00:40like yourself who also love them they were so kind they said everything i was hoping to hear so i have no regrets
01:00:52she's a different breed that one that's why i'll always be rooting for her
01:00:57next to venerable singe's
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 so this is like it's called
01:01:15he said he was gonna make so it's like an anchovy yeah the anchovy sauce from cheju right
01:01:21it's very like strong sauce it's like really like spicy smelly not not easy funky yeah but i think
01:01:28sam's gonna do well with it he uses anchovies a lot so i'm sure he'll create something delicious
01:01:35i'm chef sam kim italian cuisine specialist i had watched trendsetter during the preliminary round
01:01:42it'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
01:01:56i wanted to show the judges something new
01:02:00i'm making potato john they're gonna be crispy
01:02:07extra crispy all right
01:02:12if you're eating with your eyes closed what better surprise than a crispy potato john
01:02:16i'm frying two each the first john will be extra crispy for texture and the second is a little
01:02:23softer with a fuller potato taste i lay down one on the other combine them like tortillas
01:02:31and on the top layer i spread the bagna calda i made with salted anchovies
01:02:36to finish it off i add some grilled shrimp just with a bit of anchovy
01:02:40texture that's my main focus do you know what chef kim's making
01:02:49i think it's pasta that's what's in the bag i see you now
01:02:53i'm making a pasta dish i'm using paketti it has a more hollow shape to it which helps the flavor
01:03:00spread once the pasta's been cooked i take a smaller thinner squid called a pencil squid
01:03:07and some cuttlefish and combine them to make a fish broth then i add the pasta and slowly toss it
01:03:15together i wanted to find a flavor that would almost allow the salty anchovy taste to linger so i added
01:03:22some to breadcrumbs
01:03:25and 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
01:03:39but out of all the pasta dishes made in the world today i would hope that the pasta dish i've made
01:03:45here is 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
01:04:03the chef asked us to ensure that you eat the whole thing even if not in one bite
01:04:07okay well how many bites is it um i think it's about a bite and a half okay it just has a bit of
01:04:13height i see i'll try to do one bite oh wait the top oh it's in front of you
01:04:23it's taller than you think done
01:04:29that's it i'll hold it down a bit take that bite first
01:04:33how am i there's still a bit how do i eat this
01:04:45yeah the rest of it is just a bit too long
01:04:50oh here can i push it
01:04:53when they take the first bite
01:05:07they'll think about the crunch
01:05:09and then suddenly that potato scent will come through after that mr peck will say whoa potato john
01:05:17whoa it's potato john
01:05:25my uvula is bleeding wow that's really crispy
01:05:33i'm not sure i taste salted anchovy or it's not very strong but salted anchovy it's there but
01:05:42the roof of my mouth sore i wasn't kidding i think i scratched my uvula
01:05:51i'm here next the judges will taste dish 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
01:06:04the 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
01:06:26the 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 uh well i'm the trendsetter and i plan on carrying
01:07:23on with setting new trends and being successful so please keep supporting me please your ingredient
01:07:31is jungpyong pork skin
01:07:37my name is jenny walden in sweden most people know me because i cook on tv
01:07:42and i also want a swedish master chef this is my dish that i call pork skin salad from my garden
01:07:50for my dish i made pork skin cumin 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
01:08:11no one does chinese cuisine like this your ingredient is danyang garlic
01:08:20i'm kim gun and my restaurant's name is goryori ken
01:08:22this 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
01:08:52i'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
01:09:15and very crispy the survivor is black spoon chef annyeong bonjour you did a really great job in bringing
01:09:23out the texture here your ingredient is gunsung tongue soul
01:09:33i'm cheon sanghyong 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
01:09:41i've made semi-dried tongue soul braised in soy sauce tongue soul tofu seong nuremi
01:09:48a warm dish whose recipe was featured in ancient cookbooks
01:09:52the survivor is white spoon chef cheon sanghyon well done
01:09:58your ingredient is cheongsu korean beef chuck flap tail
01:10:02i've been cooking for a little over 30 years now i'm chef chee yu gong and i run kojacha
01:10:12and chong damdong dressed with yangjang p this is many colored yangjang feet i've made spring
01:10:19greens chuck flap tail carpaccio the survivor is white spoon chef chee hyo gong thank you
01:10:25season two of culinary class wars has cast the best white spoon chefs this season
01:10:31and i'm here and ready to show you why i deserve the honor of being among them
01:10:49this is different wow oh 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 this feels weirdly familiar this setup i realized it was the final dueling ground from
01:11:24season one i thought about that room for a whole year standing there and being defeated will this
01:11:32experience be just as dramatic or will it be different this time around to the nine black spoon
01:11:38chefs and the eleven white spoon chefs who survived the one-on-one black spoon versus white spoon duel
01:11:44for this next round we are pleased to announce the return of a few additional survivors
01:11:51let's see who is it man one of us please please be a black spoon tell us there's nine of them over
01:11:57there so they get one seems that way the number of returning survivors is two two seriously
01:12:06why are there two let's see
01:12:16i think we should pick the chefs just missed it for our super pass picks
01:12:20i have a few ideas her dish was so incredibly good it really was that's like to taste her cooking
01:12:33again our first additional survivor may now enter from where let's see come on guys where maybe they'll
01:12:40descend order 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
01:13:02be good 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
01:13:24are you serious how did you hide there man oh that's funny if i had to guess why the judges saved me
01:13:32it's because they wanted to taste my food again there's so many now next one's a black spoon i'm sure
01:13:39of it our second additional survivor so this side may now enter come on out who's it gonna be over
01:13:46there oh i think that way not there over there wait she's back what where is she wow wow
01:13:55the second additional survivor is white spoon chef venerable sunjay
01:14:10way to go congratulations nice job thank you we're glad you're back me too thank you thanks so much
01:14:17venerable 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
01:14:30make this round had both chefs been up against another opponent they'd probably still be here
01:14:36i'm so grateful to have received another opportunity i'm very happy to be back with
01:14:41everyone honestly just i'm happy she's back you're happy yes i'm relieved the judges gave their super
01:14:47passes to the two chefs who had the closest defeats in the duel regardless of class
01:15:00now then the time has come for the next battle of the culinary class wars to be unveiled
01:15:06we will now reveal we need to win the mission for both teams i'm ready to go let's do this your
01:15:17mission is whoa what's that what's that hold on what's that whoa whoa
01:15:36so
01:15:47so
01:15:49so
Be the first to comment