- 2 days ago
Culinary Class Wars Season 2 Episode 2 English sub Online
Category
🎥
Short filmTranscript
00:00:00I knew I understood that I was a bit of a problem.
00:00:02But I thought it was a bit of a problem.
00:00:06I thought it was not a problem.
00:00:08I was very sad to see it.
00:00:10Hidden 100% of Kim Do-yo's失敗.
00:00:14He's not a player.
00:00:16He's not a player.
00:00:18He's not a player.
00:00:20Oh my God. Oh my God. Oh my God.
00:00:22Oh my God.
00:00:24Oh...
00:00:26Oh...
00:00:27Yes.
00:00:28Yes.
00:00:28No.
00:00:29Evet.
00:00:29You're welcome.
00:00:31Thanks.
00:00:32I've had a great job.
00:00:33I was able to take work with you.
00:00:34I got a good job.
00:00:35Yes.
00:00:35That's it.
00:00:36Yes.
00:00:38On the airbag, you can welcome your name.
00:00:40Please take your name.
00:00:43Nice to be with you.
00:00:47Thank you so much.
00:00:49Thank you so much.
00:00:55The second time.
00:01:00The second time is.
00:01:05Yes, it is.
00:01:09It's a little too bad.
00:01:11I'm okay with a few things, but it's not so bad.
00:01:15It's not too bad.
00:01:18I want to eat a food.
00:01:24I want to eat a food.
00:01:25I want to eat a food at home.
00:01:27I want to eat some food.
00:01:31It's something I want to eat.
00:01:37It's so happy that people get energy.
00:01:42Wow, it's really big.
00:01:44Wow, really?
00:01:46What was that?
00:01:48What was that?
00:01:50That's it?
00:01:52What's that?
00:01:54What's that?
00:01:56What's that?
00:01:58What's that?
00:02:00What's that?
00:02:02That's right.
00:02:04That's right.
00:02:06It's really good.
00:02:08What's that?
00:02:10가장 많이 먹는 음식이고 가장 대중적인 음식이지만.
00:02:14다 아는 맛이잖아.
00:02:16얼마나 맛있지 않으면 쉽지 않을 텐데.
00:02:20병어조림.
00:02:22네.
00:02:32어떤 거 먹을까요?
00:02:34드시고 싶은 대로 드세요.
00:02:40근데...
00:02:42바삭함은 조금 부족해.
00:02:44근데 죄송하게 특별함은 없어요.
00:02:46정확히 차별점을 제가 지금 찾지를 못하고 있습니다.
00:02:50탈락입니다.
00:02:52아쉽지만 탈락입니다.
00:02:54기사식당에서 먹는 기사식당 100번이라고 생각하시면 됩니다.
00:02:58우리한테는 너무 평범합니다.
00:03:04평범하대.
00:03:08좀 인위적인 감칠맛이 되게 강한 것 같아요, 저는.
00:03:14아쉽게 탈락입니다.
00:03:16떡볶이는 탈락입니다.
00:03:18탈락했습니다.
00:03:20탈락입니다.
00:03:22탈락했습니다.
00:03:24생각보다 많이 아무래도.
00:03:26편지기 좀 어려운 것 같네요.
00:03:28쉬운 것 같지만 쉽지는 않습니다.
00:03:30저희가 가지고 있는 기대치가 있잖아요.
00:03:32어떤 특별한 감동이 있어야 합격할 것 같은데.
00:03:36기법이 무엇일까?
00:03:38뭐 굉장히 평범한 음식이지만 그냥 제 스타일대로.
00:03:42내 음식을 하자.
00:03:44내 생각대로 해 보자.
00:03:45제가 제일 잘하는 걸로.
00:03:46네, 역시 제가 잘하는 돼지곰탕이고요.
00:03:50돼지곰탕 유명하신 분이잖아.
00:03:52제 머리도 이렇게 짧으신 분?
00:03:54지금 뉴욕에서도 오픈하셨고.
00:03:56뉴욕타임즈에 나오고 엄청 핫하시지.
00:04:06대지곰탕을 그렇게 날 좋아하세요?
00:04:08정말 뉴욕에서는 예약이 풀이니까 예약 100일에 버는 거예요.
00:04:12혹시나 빈자락이 생길까 봐.
00:04:14그 대기자가 1,000명이었어요.
00:04:16저는 그런 식사 처음 봤어요.
00:04:18미국에는 단일 품목으로 한 식당이 별로 없거든요.
00:04:22정말 대단한 일이죠.
00:04:26저분도 엄청 유명하시잖아요.
00:04:36왜요?
00:04:38뭘 쪼장지셨는데?
00:04:40슈퍼판이라고 약간 서울 음식 하시는 분 계시고.
00:04:44슈퍼판이라고 어마어마하게 많이 들어봤어요.
00:04:48되게 한식 되게 세련되게 잘하시는 분이세요.
00:04:52셀럽들의 그거 아니야, 요리 선생님?
00:04:54맞아요, 맞아요.
00:04:55강남 쪽에.
00:04:5720년 넘게 명문가의 요리 선생님이라고 엄청 유명하게 소문이 났는데 좀 운이 좋게 책을 쓰게 돼서.
00:05:05옛날에 책 낸 거 본 것 같아요.
00:05:07오리전에.
00:05:09엄청 멋있어요.
00:05:11대단하신 분들이 많이 나오셔서.
00:05:13한식 화이팅.
00:05:15한식 화이팅.
00:05:17혹시 셰프님은 곰탕 하시겠죠, 무조건?
00:05:21할 것 같아.
00:05:23곰탕.
00:05:24순수 돼지 살만 가지고 오로지 앞다리, 뒷다리만 가지고 국물을 맛있게 낸다는 거.
00:05:44돼지를 삶으면 그대로 육수로 쓰는 거죠.
00:05:50그래서 추가 울리면 불을 끄고 레스팅을 합니다.
00:05:53그러면 육수도 많이.
00:05:57진짜 감칠맛을 정말 잘 뽑아낸 것 같아요.
00:06:01그래서 닭을 안 썼는데 닭의 감칠맛.
00:06:03돼지로만.
00:06:05돼지에서 이런 맛이 난다고?
00:06:07그게 저한테는 가장 큰 메리트라고 생각을 해요.
00:06:13나왔다, 나왔다.
00:06:15고기를 끄집어내고.
00:06:19고기를 끄집어내고.
00:06:21안에 있던 채소와 육수를 분리를 합니다.
00:06:25그런데 육수가.
00:06:27맑은 육수네, 여기서.
00:06:29맑은 게 특징이에요.
00:06:31그런데 육수는 기가 막히게 맛있겠다.
00:06:33감칠맛이.
00:06:43고기 끄집어내고.
00:06:59고기 끄집어내고.
00:07:01여기 뭐 하시는 거지?
00:07:05손님들이 오셨거나 기쁜 날이 됐을 때 가장 단정하게 내는 한상.
00:07:11서울 음식 한상입니다.
00:07:13너비아니는 개를 많이 두들기는 게 되게 포인트고요.
00:07:19굉장히 부드럽게 만듭니다.
00:07:23배즙을 엄청 많이 사용해서 프라이팬 아주 적절하게 구워야 됩니다.
00:07:29어우, 고기 맛있겠다.
00:07:31귀리를 넣어서 밥을 맛있게 짓고 양주머리 묶음을 끓여요.
00:07:39그런데 막 되게 화려하지 않아요, 재료들은.
00:07:45정말 심플하고.
00:07:49딱 그냥 엄마가 해 주는 좀 단아한 맛.
00:08:03그냥 딱 반상하셨구나, 밥이랑 반상이랑.
00:08:07이게 서울 반상.
00:08:10서울 사람들이 진짜 이렇게 먹었어요?
00:08:11네네.
00:08:12좀 고급.
00:08:13생일이나 누가 손님이 오셨을 때 이렇게 내는 한상.
00:08:17우리도 내려가서 먹고 싶다.
00:08:20잘 먹겠습니다.
00:08:21네, 감사합니다.
00:08:22다 같이 드셔야 돼요.
00:08:23이 초나물은 되게 기대돼요.
00:08:35워낙 솜씨 좋으신 분이어서.
00:08:47참참 드셨거든요.
00:08:57굉장히 예민하게 드셨는데.
00:09:00아휴, 밥이 잘 됐는지 모르겠어요.
00:09:05아휴, 쟤가 다 떨리네.
00:09:07무서워요.
00:09:08셀럽들의 요리 선생님이잖아.
00:09:15이걸 먹고 나니까.
00:09:21사투리가 안 나올 것 같아.
00:09:23솔솔 안 된 것 같은데.
00:09:26생존하셨습니다.
00:09:27감사합니다.
00:09:31이게 진짜 너무 잘 맞아요.
00:09:37괜히 내가 서울 사람 된 것 같아.
00:09:38감사합니다.
00:09:39나는 충성한 사람인데.
00:09:41감사합니다.
00:09:43서울엄마님, 생존입니다.
00:09:49생존, 생존.
00:09:53우와.
00:09:55엄밀히 다짐은 사실 서울 음식은 궁중 음식의 유산이에요.
00:09:59군더더기가 없고 담백해.
00:10:00그리고 깔끔해.
00:10:01잘 살렸더라고요.
00:10:05우와.
00:10:13인식 설명해 주시죠.
00:10:15네.
00:10:16버클셔키 앞다리를 이용해서 맑은 군무에 돼지 곰탕을 끓였고요.
00:10:20가능하면 먼저 육수 먼저 맛보시는 거죠.
00:10:22그렇죠?
00:10:26네.
00:10:28맑은 육수를 딱 드셔보시면 되게 고소할 거예요.
00:10:32돼지 맛.
00:10:38아까 맑은 국물일 때하고 밥하고 말아서 이게 다르네요.
00:10:56네.
00:11:03뉴욕에 간 돼지 곰탕님.
00:11:05네.
00:11:07생졸하셨습니다.
00:11:08감사합니다.
00:11:12뉴욕에 간 돼지 곰탕님.
00:11:14생졸입니다.
00:11:17뉴욕에 돼죽밥집이 생겨서 막 주신다고 들었을 때 운이 좋으시다라고 생각했었거든요.
00:11:23그런데 운이 아니시네요.
00:11:25감사합니다.
00:11:26맛있네요.
00:11:27고기만으로 우려놨을 때 고소함이 있었어요.
00:11:30그 느끼함이 없었어요.
00:11:31담백하고.
00:11:32왜 세계 사람들이 돼지 곰탕이 열광하는지 이해가 되더라고요.
00:11:37뉴욕에 간 돼지 곰탕의 생졸입니다.
00:11:42이제 한 4명 정도 생졸이네요.
00:11:473명인가.
00:11:48그렇죠.
00:11:49그렇죠.
00:11:50네.
00:11:51안 돼.
00:11:52다 됐는데.
00:11:54아 씨 안 와.
00:11:56저는 백종원 대표님한테 그래도 한번 받고 싶습니다.
00:12:01이제 셰프님께서는 저 항상 항상 극과 극을 받고 싶습니다.
00:12:07이제 셰프님께서는 저 항상 항상 극과 극을 달리는 그런 분이셨기 때문에.
00:12:151라운드서부터 마주 보고 싶지가 않아서.
00:12:25쓰리스타킬러.
00:12:29설명 부탁드립니다.
00:12:30아, 집에 가야 되겠다.
00:12:35쓰리스타킬러.
00:12:36안녕하세요.
00:12:40요리 잘하신 거 되게 유명하세요.
00:12:42쓰리스타킬러는 무슨 소리야?
00:12:45쓰리스타킬러?
00:12:46이름을 왜 그렇게 쓰지?
00:12:48왜 쓰리스타킬러일까?
00:12:50무슈벤자민이라고 했던 분.
00:12:52아...
00:12:53미슐랭 쓰리스타를 받은 코리 쉐입이랑 같이 무슈벤자민이라고 하는 프렌치 비스토를 운영을 했었고요.
00:13:00헐세 오래 계셨고.
00:13:02셰프 토마스 켈러의 미슐랭 쓰리스타 레스토랑 헐세에서 6년 정도 근무를 했고.
00:13:08안성재 셰프님이랑 같이 일한 적도 있었고.
00:13:12지난 10년 넘는 시간 동안 미슐랭 쓰리스타를 받은 사람하고만 일을 했었고.
00:13:17경험이 엄청난 친구라서.
00:13:19그럼 잘한 친구네요.
00:13:20엄청 잘해요.
00:13:25그런데 왜 킬러실까요?
00:13:27다 잡겠다, 이거 아니야?
00:13:29쓰리스타?
00:13:30쓰리스타 안성재 셰프님밖에 없잖아.
00:13:32죽여버리겠다는 거지.
00:13:34안성재 죽이러 왔다.
00:13:37쓰리스타 킬러입니다.
00:13:39대단한 분들, 많은 분들이랑도 일을 했지만.
00:13:43제가 여태까지 유일하게 간을 맞추기가 좀 힘들었던 게 안성재 셰프님이 아니었었나.
00:13:48이게 맞나 싶을 때 셰프님이 오히려 좋아 이렇게 하고.
00:13:52제가 너무 좋아 약간 이랬는데 셰프님은 완전히 다른 쪽으로 항상 생각하는 경향이 좀 있었었기 때문에.
00:14:01그래도 이겨야죠.
00:14:07자, 뭔가 보자 한번 저게.
00:14:13갑오징어 같은데요?
00:14:14갑오징어 아니에요?
00:14:15오징어를 해서 이렇게다가.
00:14:17이제 물로 씻겠죠?
00:14:18안 씻네?
00:14:19이제 뭘 하고 싶냐.
00:14:23나만의 방법으로 오징어물 리조토를 만들 것이다.
00:14:31오징어물 리조토의 베이스가 되는 소스?
00:14:33이제 육수 겸 소스죠.
00:14:37근데 거의 뭐 졸여버리네 막.
00:14:41그러니까 엄청 진하게 만드는 느낌이야.
00:14:47리조또를 쿠킹을 시작을 해서.
00:14:51이제 오징어 먹물 리조또를 만든 다음에.
00:14:55맛있을 것 같아.
00:15:01그다음에 이제 바삭한 식감을 좀 넣고 싶어가지고.
00:15:06오징어 튀김.
00:15:07오징어 튀김이?
00:15:08튀김인데.
00:15:10오징어 튀김을 곁들여 드렸는데.
00:15:16튀김이니까 리조또 위에 올리면 좀 눅눅해지고 이럴 것 같아서.
00:15:25파마산 치즈를 이용해가지고.
00:15:28이제 접시 위에 올리는 그물망 같은.
00:15:31칩을 만들 생각을 하게 됐거든요.
00:15:34그 칩을 위에 올린 다음에.
00:15:37그 위에 오징어 튀긴 거를 올려줄 거예요.
00:15:40튀김이 리조또에 젖지 않게.
00:15:43전력이 좋아요, 전력이.
00:15:44진짜?
00:15:45눅눅하지 않게 하려고.
00:15:48자기만의 뭔가를 만들었어요.
00:15:52저는 제 나름의 색깔을 찾으려고 노력을 해왔기 때문에.
00:15:56그냥 뭐 부딪혀 보는 거죠.
00:16:07쓰리스타 켈러.
00:16:12설명 부탁드립니다.
00:16:13저는 이제 갑오징어를 이용해서 이제 디쉬를 만들었습니다.
00:16:17흑백요리사 컨셉에 맞게 흑과 백.
00:16:19이 두 가지를 강조해가지고.
00:16:21이제 치즈 폼을 만들어서.
00:16:23이제 그건 또 하얀색이고.
00:16:25그래서 이제 오징어 먹물은 이제 흑백의 흑색이고.
00:16:29이제 오징어를 튀겼는데.
00:16:31초일 형태를 만들어서 손님이 깨서 빠뜨릴 때까지.
00:16:35크리스피한 식감을 유지할 수 있게 해서 만들어봤습니다.
00:16:39그래도 맛이 있어요.
00:16:40당연히 맛은 있을 것 같아요.
00:16:43오징어 튀김.
00:16:44이거를 같이 곁들여서.
00:16:45이렇게 먹으면 돼요?
00:16:46네.
00:16:47네.
00:16:48네.
00:16:49네.
00:16:50네.
00:16:51네.
00:16:52네.
00:16:53네.
00:16:54네.
00:16:55네.
00:16:56네.
00:16:57네.
00:16:58네.
00:16:59네.
00:17:00네.
00:17:01네.
00:17:02네.
00:17:03네.
00:17:04네.
00:17:05네.
00:17:06네.
00:17:07네.
00:17:08네.
00:17:09네.
00:17:14네.
00:17:15네.
00:17:16네.
00:17:17네.
00:17:19네.
00:17:20네.
00:17:21네.
00:17:22네.
00:17:23íst Soi는 제가 미국에 있는 고급 식당 이런 데서 먹었던.
00:17:26I feel like I'm feeling like this.
00:17:28I feel like this is a good feeling.
00:17:30It's a good feeling.
00:17:32This person is saying...
00:17:36What is it?
00:17:38The skin of the skin, the skin of the skin, the skin of the skin,
00:17:42which is very good.
00:17:44The skin of the skin is good.
00:17:46It's like a little bit of a fresh skin.
00:17:48I feel like I'm thinking of the skin.
00:17:52I feel like this is a good feeling.
00:17:54I don't understand why I did it, but I didn't understand it.
00:18:00But I had a lot of passion for it.
00:18:02It was a lot too much.
00:18:03It was a concept.
00:18:04It was a lot of passion for me.
00:18:06Mr. Star Killer.
00:18:07Yes.
00:18:08I'm going to give you a video.
00:18:10Okay.
00:18:12If you're making risotto and cheese sauce,
00:18:15you can add some beans,
00:18:18you can add some beans,
00:18:21you can add some beans.
00:18:23You can add some beans,
00:18:25you can add some beans.
00:18:26I have a lot of ideas so that I can do a lot.
00:18:30I'll give it one more time.
00:18:32I think we can get a lot of ideas and give it a lot.
00:18:34I'm going to give up a minute.
00:18:35I think you have the ideal ones all over the world.
00:18:37Go away.
00:18:41We can give up a video.
00:18:43Give up a video and give up a video.
00:18:45We can give this video for you to see the video.
00:18:48We will go with a video on this.
00:18:52Yes.
00:18:53Yes.
00:18:54Thank you very much.
00:18:55Good luck.
00:18:56Good luck.
00:18:59Good luck.
00:19:00Good luck.
00:19:01Good luck.
00:19:02Good luck.
00:19:07Good luck.
00:19:08Good luck.
00:19:09Good luck.
00:19:11What is the best to do with the team?
00:19:14I've been waiting for the team to give him a chance.
00:19:20It's a little bit different.
00:19:23There's a lot of different things.
00:19:25There's a lot of different people.
00:19:28There's a lot of different people.
00:19:30He is a person who knows?
00:19:32There's a brown color in the front.
00:19:35There's a woman who's a girl.
00:19:41This is a brother.
00:19:44You're a brother?
00:19:46Yes, I'm a brother.
00:19:48There's a lot of skills.
00:19:50They're for you.
00:19:51What does that mean?
00:19:52We have a girl.
00:19:54What's your name?
00:19:55What's your name?
00:19:58Big name.
00:20:04What is your name?
00:20:06Big name is, isn't it?
00:20:08A guy.
00:20:09A guy.
00:20:10A guy.
00:20:11A guy.
00:20:16It's a huge amount of birds that are in the world.
00:20:23It's a huge bird.
00:20:25It's a big bird.
00:20:27It's a big bird.
00:20:31It's a big bird.
00:20:36It's a big bird.
00:20:41The food I am in is a natural to show you how to show your animals.
00:20:56The menu is what?
00:20:58Today, I made my news.
00:21:00I made a food?
00:21:01Mustn't do it?
00:21:03It doesn't matter if I have any food?
00:21:04Yes.
00:21:05It's called Sky.
00:21:08I'm not sure how much it is, but I'm not sure how much it is.
00:21:15I'm going to show you how to make a song.
00:21:24I'm going to show you how to make a song.
00:21:30But it's a bit like this.
00:21:32It's a bit like this.
00:21:36It's something that's good for you.
00:21:39It's a whole world of food for us, but that's what we're doing.
00:21:42I'm going to enjoy it with the food.
00:21:45It's something that we're enjoying.
00:21:50It's something that's not funny, but it's a good reason.
00:21:55Hello, I'm in a village.
00:22:01Look at the village.
00:22:04Hello, I'm in the city of the Korean 술집 of the 16th century,
00:22:09I'm in the city of Nepheng Weetol.
00:22:11I started in the city of Nepheng Weetol.
00:22:15It's been 4 years ago.
00:22:16I've spent a lot of time on Nepheng Weetol because of Nepheng Weetol.
00:22:25There are a lot of people who are famous.
00:22:29There are a lot of people who are amazing.
00:22:33I was in the city of Nepheng Weetol.
00:22:34I had a lot of people who came in.
00:22:37I had a lot of time.
00:22:39Weetol is like weetol.
00:22:42Weetol is like weetol is going to be together.
00:22:44Weetol is going to talk a bit about.
00:22:47What can I do?
00:22:48Can I do this?
00:22:50Because I'm not a good food, it's not the best food.
00:22:58First, I'm going to put the pork, and the meat.
00:23:05After I'm going to put the pork, I'm going to put the pork on it.
00:23:13And I'm going to put the pork on it.
00:23:21I'm going to cook it on the stove.
00:23:27And I'm going to cook it on the ground.
00:23:34And the second is the shrimp.
00:23:40It's a Korean fish.
00:23:42I'm going to make it easy and delicious to eat.
00:23:49It's a good thing, and it's a good thing, and it's a good thing.
00:23:53Have you been eating?
00:23:55There's no food.
00:23:59There's no food.
00:24:01There's no food.
00:24:03There's no food.
00:24:05There's no food.
00:24:07I don't think I can go to eat food.
00:24:11I can't believe it.
00:24:15It's a good thing.
00:24:17I'm a good thing.
00:24:19I want to see the taste of the taste.
00:24:25This is a good thing.
00:24:27I want to see it.
00:24:29I want to know how I've made it.
00:24:33I want to know how much I can taste.
00:24:37I want to know.
00:24:39I want to see it.
00:24:41I think it's a good idea.
00:24:46Oh, it's a good idea.
00:24:49You've done everything?
00:24:51Yes, we made it to a Mexican-style brand.
00:24:55Yes, it's a good idea.
00:24:57Yes, that's a good idea.
00:24:59It's a good idea.
00:25:01It's a good idea because it's an egg yolk, so it's a good idea.
00:25:05I mean, you can go with a chicken of a chicken.
00:25:07It's a good idea, just put it?
00:25:08That's the same.
00:25:11Then it's a bit bigger.
00:25:22That's the next?
00:25:25It's a bit bigger.
00:25:27It's a bit bigger.
00:25:30But it's a bit bigger, but it's a bit bigger.
00:25:35It's a bit bigger than it is.
00:25:39So I think it's a really good idea.
00:26:09Yes.
00:26:11Yes.
00:26:13Yes.
00:26:17Yes.
00:26:19Yes, yes.
00:26:21It's not enough.
00:26:23It's not enough.
00:26:25It's fine.
00:26:27Yes.
00:26:28Yes.
00:26:29It's not enough.
00:26:31No, no.
00:26:33No.
00:26:39It's been so good.
00:26:42And it's been so good!
00:26:48It's been so good.
00:26:50He's been so proud of me.
00:27:03I was so proud of you.
00:27:06I'm so glad you made me.
00:27:11I'm so glad you're here.
00:27:13I'm so glad you got here.
00:27:17I'm so glad I got here.
00:27:25Hello.
00:27:29They're all over, okay?
00:27:30Yes.
00:27:31Yes.
00:27:33Is it right?
00:27:33Yes, I am.
00:27:41The name of the tree is called the tree.
00:27:45The tree is called?
00:27:46Yes, the tree is called the tree.
00:27:48Go do not eat it.
00:27:51There is so much meat pastry?
00:27:53Yes, there is no.
00:27:55Let's eat it first.
00:27:57First, let's eat it first.
00:27:59I'm going to put it in the soup with the soup.
00:28:17That's it?
00:28:18Yes, it's right.
00:28:19It's like an onion and an onion?
00:28:20Yes.
00:28:21When I put it in the soup, it's like an onion.
00:28:25So I'm going to put it in the soup with the soup.
00:28:29I'm going to put it in the soup.
00:28:34I'm going to put it in the soup.
00:28:39I'm going to put it in the soup.
00:28:49The next one?
00:28:51The next one is the spring and the spring.
00:28:53The spring and spring.
00:28:54The spring and spring and spring.
00:28:57I'm going to put it in the spring.
00:28:59The spring and spring.
00:29:01It's so delicious.
00:29:02It's so good.
00:29:04It should be fun here.
00:29:05I'm getting hungry.
00:29:07Since it's pretty, I might be eating an onion.
00:29:10I'm getting hungry, you know?
00:29:11Yes.
00:29:12It's so delicious.
00:29:13I'm going to put it in the middle of a soup.
00:29:14It's really good to eat.
00:29:16It's really good to eat.
00:29:18Um.
00:29:20.
00:29:27.
00:29:39.
00:29:40.
00:29:41.
00:29:42.
00:29:43.
00:29:44.
00:29:45.
00:29:46.
00:29:47.
00:29:48.
00:29:49.
00:29:50.
00:29:53.
00:29:55.
00:29:56.
00:30:00.
00:30:01.
00:30:05잘하네요.
00:30:06아기 맹수님.
00:30:08생존입니다.
00:30:09감사합니다.
00:30:10좋았어요.
00:30:12I'm not sure if I'm hungry.
00:30:16I'm hungry.
00:30:20I'm hungry.
00:30:22I'm hungry.
00:30:27I'm hungry.
00:30:29I'm hungry.
00:30:33I'm hungry.
00:30:38French pop pop, fighting.
00:30:41French pop pop.
00:30:44안녕하세요.
00:30:45너희 쳐다보고 있으니까 너무 긴장되는데.
00:30:48긴장하지 마세요, 형.
00:30:49많은 사람들이 응원합니다.
00:30:51파이팅하십시오.
00:30:52파이팅.
00:30:53잘할 겁니다, 형님.
00:30:54땡큐.
00:30:56이분은 셰프스트리트 엄청 응원해서.
00:30:59마음이 엄청 좋으세요, 마음이.
00:31:01엄청 착하했습니다.
00:31:03안녕하십니까, 반갑습니다.
00:31:06잘해 보십시다.
00:31:08인연이 잘하십시오.
00:31:10잘하십시오.
00:31:11파이팅하세요.
00:31:12항상 동생들도 계속 챙겨주고 생각하면 고마운 사람.
00:31:17그렇군요.
00:31:18가장 응원하고 싶은 분은 프렌치 파파.
00:31:21프렌치 파파.
00:31:22제발 제발 되라.
00:31:23요리에 대해서 정말 진정 있는 사람이거든.
00:31:27프렌치 식당을 청담동에 가장 오래 하고 계시는?
00:31:30프렌치 클래식이 거의 원탑.
00:31:33왠지 기본 같은 분?
00:31:35기둥 같은 그런 사람이라 그분이 많이 올라갔으면 좋겠어요, 마음은.
00:31:40아부도 있고.
00:31:45랍스터 아시고.
00:31:47조개도 있고.
00:31:49부야베스?
00:31:50부야베스.
00:31:51형의 시그니처.
00:31:53여러 가지 해산물로 만든 프렌치식 해물탕이라고 보시면 돼요.
00:31:58부야베스라는 어원이 조리다 이런 뜻이거든요.
00:32:03천천히 계속 조리다 보면 어느 순간 그 국물이 은은하면서 깊은 맛이 나게 돼 있는.
00:32:10요리가 주는 가장 큰 게 위로나 따뜻함이라고 생각하거든요.
00:32:15국물 요리가 특히 그런 것 같아요.
00:32:17따뜻한 걸 느꼈으면 좋겠어요, 위로.
00:32:23프렌치 VR 베이스의 정석이다.
00:32:26정석, 진짜.
00:32:2946분.
00:32:30와우.
00:32:31시간 짧네.
00:32:32휴.
00:32:3641분.
00:32:3741분은 나도 괜찮아.
00:32:3938분.
00:32:4028분.
00:32:42엄청 긴장이 되시나 본데?
00:32:44그럼.
00:32:45형이 막 현업해서 계속 하고 있지는 않았었죠.
00:32:50사실 좀 도전하고 싶었어요.
00:32:52좀 도전하고 싶었어요.
00:32:54제가 하던 요리를 잠시 멈추고 레스토랑을 좀 떠나서 아이랑 같이.
00:33:01외국에서 치료를 했었던 적이 있습니다.
00:33:04좀 아이가 조금 발달장애여요.
00:33:06그래서 아이를 치료하기 위해서 잠시 가족과 함께 있을 때.
00:33:11그때가 저한테 터닝포인트였던 것 같아요.
00:33:15그걸로 인생을 건 사람이야.
00:33:21속상해.
00:33:25전 항상 아들을 위해서 요리해 줄 때 제가 항상 마음이 떨리고 또 행복한데 그런 같은 마음으로 오늘도 요리를 준비하도록 하겠습니다.
00:33:37마지막 한 번 더 먹고.
00:33:40마지막 한 번 더.
00:33:44됐다.
00:33:45됐다.
00:33:46후회 없다.
00:33:48어, 타민 형.
00:33:49어, 진짜.
00:33:50가야지.
00:33:51어떡해.
00:33:52이건 봐야 돼.
00:33:53It's my brother.
00:33:54I know.
00:33:56Harry.
00:33:57준비되셨나요?
00:33:58준비됐습니다.
00:34:06부야베스는 마르세유 지방의 정통 요리인데 저만의 스타일의 부야베스를 준비했습니다.
00:34:12요리는 사실 마음이라고 생각하거든요.
00:34:15제 요리를 좀 따뜻하게 드셨으면 좋겠어요.
00:34:18네.
00:34:41어, 뜨거워.
00:34:43뜨겁다고 얘기를 하시지.
00:34:44제가.
00:34:45어우, 뜨거워.
00:34:46따뜻한 음식을 드리고 싶었습니다.
00:34:47고맙습니다.
00:34:48사실 프랑스에서는 좀 더 미지근하게 먹더라고요.
00:34:50그렇죠.
00:34:51그런데 한국에서는 사실 따뜻하지 않으면 생선의 비린내를 너무 많이 민감하게 느끼시기도 하고.
00:34:56어우, 제 속마음을 어떻게 하세요?
00:34:58처음 먹으면 되게 당황하잖아요.
00:35:00온도감이 되게 좋은가 봐요.
00:35:03아, 됐으면 좋겠다.
00:35:16아, 됐으면 좋겠다.
00:35:26마르세유.
00:35:27마르세유.
00:35:31먹고 오겠다.
00:35:32다 그래도.
00:35:33다 그래도.
00:35:36생존이세요.
00:35:38감사합니다.
00:35:40우와.
00:35:42우와.
00:35:44우와.
00:35:45우와.
00:35:47멋있어.
00:35:49너무 감사합니다.
00:35:502.
00:35:51프렌치 파파님 생졸입니다.
00:35:55잘했어.
00:35:56감사합니다.
00:35:57이따 뵙겠습니다.
00:36:00감사합니다.
00:36:01이따 뵙겠습니다.
00:36:10그 밑에서 요리하는데 좀 절실했던 것 같아요.
00:36:12나오는데 저희 아이가 생각이 좀 많이 났어요.
00:36:21저희 아이한테 좀.
00:36:25요리사에서 좀 보여주고 싶은 게 있어요.
00:36:28그래서 좀 너무 아직 떨어져도 상관없는데 나온 것만 해도 저한테 큰 도전인데 아이한테 이런 모습을 보여줄 수 있는 거, 그 생각하니까 너무 기쁘더라고요.
00:36:42아이가 요리를 너무 좋아하거든요.
00:36:44아직 말을 못하거든요, 12살인데.
00:36:47자기 표현을 잘 못하는데.
00:36:50집에 너무 많이 좋아할 것 같아요.
00:36:55너무 기쁩니다.
00:36:59아시는 분 계세요?
00:37:01저기 끝에.
00:37:03저 친구가 진짜 요리 천재.
00:37:07계엄이 형도 요리 괴물로 했는데 업계에서는 요리 천재라고 할 정도로 알아주는 실력자거든요.
00:37:15이 분 잘하신다며, 요리 괴물.
00:37:17여기 계신 분들 중에 양식으로는 아마 거의 탑이지 않을까.
00:37:21탑이야, 양식에서.
00:37:23요리 굉장히 잘하신다고 얘기 들었어요.
00:37:25저도 엄청 많이 얘기 들어서 지금 궁금해졌죠, 궁금해.
00:37:29여기 요리 괴물 셰프님은 뉴욕에서 되게 유명하세요.
00:37:33경력이 되게 화려하신 분이에요.
00:37:37경험이 실력은 아닌데 경험을 무시할 수는 없는 것 같더라고요.
00:37:43어떤 분들보다도 다양한 경험은 해 봤다고 생각을 합니다.
00:37:47이제 덴마크의 제레니움이라는 레스토랑인데 한 3년 전에는 전 세계 1등 했던 레스토랑입니다.
00:37:55거기서는 동양인 최초로 정직원으로 꼽혀서 근무를 하다가요.
00:37:59그리고 그 이후에는 아토믹스라는 레스토랑으로 가서 거기서 이제 오프닝 멤버로 헤드 셰프를 지내면서 뮤슐랭 투 스타를 획득을 하고.
00:38:09프렌치 헤런지라고 거의 미국에서는 탑, 탑으로부터 탑.
00:38:13진짜?
00:38:14수셉이었어.
00:38:15수셉 출신?
00:38:16한국사람은 수셉까지 가기는.
00:38:18그렇지.
00:38:19다음 라운드에 안 붓기를 바라는 친구 중에 한 명.
00:38:23경계 대상이로.
00:38:241등 하려고 왔습니다.
00:38:27저는 전 세계에서 1등 레스토랑에서만 일을 했었어요.
00:38:31명예를 지켜야 되지 않을까라고 생각을 합니다.
00:38:39닭발이다.
00:38:41닭발로 저 육수 내지 않을까요?
00:38:47양송이 넣고 막 뭐 하는가 봐?
00:38:51버섯이 들어갔어요.
00:38:52아마 머쉬럼 스탁을 빠르게 뽑으려고.
00:38:56정말 아이디어 좋네.
00:38:58왜냐하면 불은 한정돼 있으니까.
00:39:04식재료를 보는 방법이나 혹은 그에 관한 요리 기술들.
00:39:09제가 조금 활용할 수 있는 부분들을 넣고자 노력을 했습니다.
00:39:17닭발로 육수 엄청 내서.
00:39:20뭔지는 모르겠네요.
00:39:24국물이 필요한 모양이네.
00:39:34아예 뭘 갈아서 넣은 건 없다.
00:39:41육수가 장난 아닌데?
00:39:43저걸 넣고 뭘 끓이려고 하는 것 같아.
00:39:46그런데 메인이 안 보여요.
00:39:51저 친구 진짜 뭘 만드는지 모르겠어.
00:39:53뭐가 굉장히 많은데.
00:39:58뭐 나올지 엄청 공부하다.
00:40:01요리괴물님.
00:40:02안녕하십니까.
00:40:03너 괴물 같은 요리가 나왔나요?
00:40:05설명 한번 부탁드립니다.
00:40:07오늘 저는 이제 죽을 끓여봤습니다.
00:40:12봄나물로 이제 달래랑 참나물을 사용해서요.
00:40:16블랙트러플을 조금 뿌려서 마무리했습니다.
00:40:21색깔이 죽이라고.
00:40:22네?
00:40:23죽이요?
00:40:24우리가 생각하는 죽이랑 완전히 틀린데?
00:40:28그냥 죽이 아닌 저만의 스타일로 만들 수 있는 죽을 준비를 했습니다.
00:40:33달래, 참나물, 시금치, 데친 것들과 같이 물기를 꽉 짜서.
00:40:41닭 육수 베이스를 걸린 다음에요.
00:40:48같이 갈아서 패샤매를 준비를 합니다.
00:40:54부드럽고 크리미한 서양식 소스 중에 하나입니다.
00:40:58그 육수로 이제 죽 쌀을 익히는 거죠.
00:41:05제가 닭 육수를 되게 진하게 뽑았고 이 제품도 버터나 크림이 들어갔고요.
00:41:10너무 이제 리치하고 헤비해서 딱 한 세 숟갈 정도 담았어요.
00:41:14접시에.
00:41:15그 위에 이제 블랙트러플을 불에서 마무리했습니다.
00:41:19제가 열심히 하면 할 만하겠다고 생각했습니다.
00:41:22근거 있는 자신감인 것 같습니다.
00:41:25그럼 이제 롱클얼이 다 먹었습니다.
00:41:27그래도 롱클얼이 다 먹었습니다.
00:41:28하지만 롱클얼이 다 먹었습니다.
00:41:30그럼 마침내, 롱클얼이 다 먹었습니다.
00:41:31야채를 끄덕한가요?
00:41:33그리고 롱클얼이 다 먹었습니다.
00:41:35롱클얼이 다 먹었습니다.
00:41:38I'm sorry.
00:42:08I've eaten a lot of variety of things, and I have to eat a lot of different things.
00:42:16It has a lot of sour rice, a lot of truffle, a love of the apple, a lot of the apple, a lot of those.
00:42:22If I was a little less than a little bit, I would say not to be a good word.
00:42:28How much we can eat it and how much we can eat it, what kind of meat needs.
00:42:34I think is something that we have to make.
00:42:37It's really important to me.
00:42:47Yes.
00:42:48You can't eat anything.
00:42:51I don't want to eat anything.
00:42:54Yes.
00:42:57Thank you, sir.
00:43:02I can't remember before.
00:43:04Before I was eating it.
00:43:06I thought it was a great time for the sake of the 죽.
00:43:10I thought it was like a new chef.
00:43:13It was like a new generation of new people.
00:43:17Very strong.
00:43:21Oh, how did I get it?
00:43:25It's a lot.
00:43:27I'm different.
00:43:28I don't know.
00:43:29And there's no need to get it.
00:43:30I don't know.
00:43:31I don't know.
00:43:32I don't know.
00:43:33You're a J.I.
00:43:35I don't know.
00:43:36I've seen that.
00:43:37I've seen a lot.
00:43:38I know.
00:43:39You're a great person.
00:43:41I think your mind is too well.
00:43:44I've seen a lot of people here.
00:43:46I've seen a lot of people here.
00:43:52I've seen a lot of people here.
00:43:57There's a lot of young people who have learned a lot, isn't it?
00:44:01Here's a lot of young people.
00:44:03Yes.
00:44:04Yes.
00:44:05Yes.
00:44:06Yes.
00:44:07Yes.
00:44:08Yes.
00:44:09Yes.
00:44:10Yes.
00:44:11Yes.
00:44:12Work.
00:44:13Yes.
00:44:14Yes.
00:44:15Yes.
00:44:16Yes.
00:44:17Yes.
00:44:18Yes.
00:44:19Yes.
00:44:20Yes.
00:44:21Yes.
00:44:22Yes.
00:44:23Yes.
00:44:24Yes.
00:44:25Yes.
00:44:28Yes.
00:44:29Yes.
00:44:30Yes.
00:44:31Yes.
00:44:32Yes.
00:44:33Yes.
00:44:34Yes.
00:44:35Yes.
00:44:36Heard.
00:44:37Yes.
00:44:39I was...
00:44:40I was just...
00:44:41Heard.
00:44:42I don't know.
00:44:43Heard.
00:44:44Heard.
00:44:45Still, still, still there.
00:44:46Heard.
00:44:47Yes, yes.
00:44:48Yes.
00:44:50Heard.
00:44:52It's not just a big thing.
00:44:55It's cool.
00:44:57It's a big thing.
00:45:01There's a lot of people.
00:45:03There's no one in there.
00:45:07I'm going to go to this restaurant.
00:45:16I'm going to go to this restaurant.
00:45:21This is what I'm going to do.
00:45:23I'm going to be able to do it.
00:45:30Chef, come on.
00:45:31Please, don't worry.
00:45:37I'm prepared for this.
00:45:39It's a little bit of a salad.
00:45:41It's cooked, fried,
00:45:45and it's cooked.
00:45:48It's a little bit of a slice.
00:45:51No secret.
00:46:01You can't break it down.
00:46:03It's long, don't be anxious.
00:46:04Yes, it's funny.
00:46:06I'll break it down.
00:46:17See.
00:46:18Ooh.
00:46:19I like this, too.
00:46:21You're so happy.
00:46:23Don't you love that?
00:46:29Not bad, don't you love it?
00:46:35I don't like it.
00:46:37I don't need to do anything.
00:46:42I'm gonna break.
00:46:48I'm going to prepare the menu for the sake of cooking.
00:46:54This is the most beautiful food that we have in our body.
00:46:59This includes from the 중국 dish.
00:47:03It's the one for the Chinese food that we have in our country.
00:47:05It's a different food.
00:47:07It's a different food that we have in our country.
00:47:11There's a lot of food that we have in the UK.
00:47:16The Chinese vegan food is a cheese food.
00:47:21And we put those eggs into egg, so I put it on my way.
00:47:28First, we have fürs podstaw, so we can add egg in the egg and make the egg.
00:47:37I put it in a bag of egg, and then we put a juice of egg and the egg or a green egg.
00:47:44This is a piece of paper.
00:47:46I just want to make a piece of paper.
00:47:48I got a piece of paper.
00:47:51I put a piece of paper.
00:47:53It's a piece of paper.
00:47:55I can't even create a piece of paper.
00:48:07I can't even see it.
00:48:09It's time to use it.
00:48:12No.
00:48:13It's all about time.
00:48:15It's time to go, and then put it on.
00:48:17It's hard for me to meet him.
00:48:20It's hard for me to make it.
00:48:22Oh, it's hard for me.
00:48:26It's hard for me to communicate.
00:48:30It's hard for me to let me out.
00:48:36That's fine.
00:48:39Well...
00:48:41This is a top.
00:48:48It's a top.
00:48:51It's a top.
00:48:56It's a top.
00:49:02It's a top.
00:49:06I'm gonna do it.
00:49:08I'm gonna do it.
00:49:09It's a lot of tools.
00:49:12It's a lot of tools that I can use.
00:49:16I'm gonna do it.
00:49:18I'm gonna do it.
00:49:26Wow.
00:49:28Wow.
00:49:29You made it.
00:49:31Wow, it's a good thing.
00:49:33The cooking process is very complicated.
00:49:36It's a bit of a
00:50:03Let's go.
00:50:33It's been a long time for 20 minutes.
00:50:38It's so beautiful, it's a long time.
00:50:41But it's been a long time.
00:50:46It's been a long time.
00:50:48It's been a long time.
00:50:50It's been a long time.
00:50:57Thank you very much.
00:50:58Thank you very much.
00:51:03He's gone.
00:51:04He has gone.
00:51:06He has to take a little while.
00:51:09He was a little.
00:51:11I'll see you.
00:51:17I hope he stays good with you for a while.
00:51:22Just check it.
00:51:27Check.
00:51:32I'm going to focus on eating.
00:51:35Don't worry about it.
00:51:36Don't worry about it.
00:51:37Don't worry about it.
00:51:50I'm going to take a deep breath.
00:51:53I'm going to cut my own family.
00:51:55It's a Chinese food.
00:51:59I'll cut it.
00:52:02그건ає쳐서 드시는 거야?
00:52:06Sí.
00:52:08소스는 있긴 한데 게살하고.
00:52:12저걸 한다는 했다.
00:52:14이거 뿌리려고 하는 것 같아요.
00:52:15와, 저런 게살 소스에.
00:52:17네.
00:52:21구용소스와 계란과 볶음, pose 조화를 이루도록 의미해봤습니다.
00:52:30Oh, that's what I'm going to do with that.
00:52:37That's what I'm going to do with the mandu.
00:52:42I'm going to take a look at the mandu.
00:52:45I'm going to take a look at the mandu.
00:52:54It's just a look at the mandu.
00:52:58I'm going to take a look at the mandu.
00:54:57This is FEN.
00:55:01FEN.
00:55:03I'm FEN.
00:55:05I'm so sorry.
00:55:07Are you going to get a barbecue?
00:55:09Yes, we're RADO.
00:55:11Yes, so we're going to get a barbecue.
00:55:13These are not only a long time, but it's a long time.
00:55:17That's a long time in the next hour.
00:55:19Yes.
00:55:20You're a lot of good at this time, but you don't have to be at the same time.
00:55:25Actually, what's the most important thing to eat is how to eat meat.
00:55:30It's been a long time for a meal.
00:55:33It's been a long time for 12-13 hours, but I think I can do it.
00:55:37I've been thinking about it, and I've been thinking about it.
00:55:40I've been thinking about it, and I've been thinking about it.
00:55:42But it's time for a while.
00:55:55You've got a signature.
00:56:00And then barbecue is not able to make it.
00:56:05So, it's a good way.
00:56:07I've got to make it.
00:56:09I've got to make it look like a little bit.
00:56:13I'm so happy to make it.
00:56:15I'm so happy to make a lot of fresh air.
00:56:20So, I've got to make it look like a lot of fresh air.
00:56:26The heat is too different.
00:56:32I don't know if I can put the that from this barbecue, but I'm not sure what it's in the boat.
00:56:38They're not supposed to have the LOL.
00:56:42That's it.
00:56:45There's no idea.
00:56:50What's this barbecue's going on at the end of the day?
00:56:53Yes.
00:56:54The signature is the piece.
00:56:58Yes.
00:57:00Wow, it's really delicious.
00:57:11I'm now called a chef.
00:57:15I'm not giving myself a chef.
00:57:21I think I can think I'm a chef.
00:57:30Oh, there it is.
00:57:35Barbecue, barbecue.
00:57:36Barbecue, barbecue.
00:57:37Barbecue, barbecue.
00:57:38Barbecue, barbecue.
00:57:39Barbecue, barbecue.
00:57:40저기로 봐야 돼.
00:57:41나 제일 궁금해.
00:57:43어떻게 시간 안에 하셨어요?
00:57:44네, 나왔습니다.
00:57:47저의 시그니처 리뷰고요.
00:57:49텍사스 비프리 바베큐의 형태를 가지고 있는데 한국식 간장 양념으로 간장과 단맛이 느껴지는 바베큐입니다.
00:57:57관건은 텍사스 바베큐처럼 입에서.
00:58:04부드럽게.
00:58:06그 시간 안에 됐을까.
00:58:18드시는데 베어드셨거든요.
00:58:22앞니로 베어물었을 때 이게 부드럽게 딱 끊어지는 게 보여요.
00:58:26마음속의 확률이 한 70%였었거든요.
00:58:28원하는 텍스처가 나올 수 있는 확률이.
00:58:34일단.
00:58:35네.
00:58:36훈연은 잘 됐네요.
00:58:37네네.
00:58:38관건은 텍스처인데.
00:58:41어떻게 이게 됐지요?
00:58:51네.
00:58:52생선이십니다.
00:58:53감사합니다.
00:58:54아, 됐네.
00:58:56이게, 이게 이 시간이 되네요.
00:58:59압력솥을 싸워서 부드럽게 하고 거기에 훈연향이 확 들어가게 해서 정말 오랜 시간 봉 드림 바베큐 맛이 났어요.
00:59:06참 놀랐어요.
00:59:11축하드립니다.
00:59:12감사합니다.
00:59:13감사합니다.
00:59:14감사합니다.
00:59:15수고하셨습니다.
00:59:16수고하셨습니다.
00:59:18바베큐 연구소장님.
00:59:20생선입니다.
00:59:21저 스스로 나도 요리사다라는 걸 되게 보여줄 수 있는 찬스가 왔구나.
00:59:26진짜 내 요리 실력이 보여지겠구나.
00:59:29고개 요리가 많네.
00:59:31가장 자신 있고 잘 잡는 걸 하는 거야.
00:59:33이건 저 돼지인데.
00:59:35소고기하고.
00:59:36닭이야, 닭이야.
00:59:38맞아.
00:59:39병원에서 유리할 수가 있어.
00:59:41맛은 표준화되는 게 제일 좋아.
00:59:47이건 뭐예요?
00:59:48셰프님, 저 무슨 고기예요?
00:59:56토끼네.
00:59:58토끼도 있어요?
01:00:00토끼 요리는 정말 오랜만에 보네요.
01:00:02토끼는 먹어본 적은 없는데.
01:00:05잘 안 먹어요.
01:00:06우리나라는 안 먹힙니다.
01:00:08그냥 닭소지, 닭소 돼지 좋아하지.
01:00:12사실 되게 낯설다고 느낄 수도 있는데 이거 맛있는데 맛있으면 괜찮지 않을까?
01:00:19그냥 해 보고 싶으면 다 해 봐요.
01:00:27어려운 거 선택했어.
01:00:28압력소 좀 큰 거 가지고 오지.
01:00:34여기에는 저는 제일 관심이 가고.
01:00:36토끼?
01:00:37네.
01:00:45준 셰프는 사실 제 보스죠, 그냥.
01:00:48스완이에라고 하는 업장에서 이제 수 셰프까지 근무를 했었어요.
01:00:52약간 삐딱한 천재가 된 이유도 사실 그분 때문이에요.
01:00:57왜 이름을 삐딱하다고?
01:00:59약간 새로운 거 많이 해 보려고 했던 편이거든요.
01:01:02그래서 말을 잘 안 듣는다라는 얘기도 들어보기도 했고.
01:01:05옆 사람을 힘들게 하는 스타일.
01:01:07옆 사람까지 아니고 위에 한 명 정도.
01:01:09위에 한 명 정도.
01:01:10그렇습니다.
01:01:11저도 생각을 못하는 좀 신기한 아이디어가 많은 편인 것 같아요.
01:01:16어떤 결과로 나올지는 모르겠지만.
01:01:20되게 다양한 시도도 해 보고 실패도 진짜 많이 해 봐요.
01:01:24대구 1위를 대구의 뇌처럼 보이게 만들자.
01:01:28되게 먹기 싫은데 먹으면 너무 맛있는.
01:01:31그거는 손님한테 나간 적도 없고 이건 도저히 받아들일 수 없을 것 같다라는 생각을 해서 중간에 포기하기도 했었던.
01:01:39약간 불안해.
01:01:41응?
01:01:42약간 불안해.
01:01:43되게 새로운 시도를 좋아해가지고.
01:01:45이제 토끼 안심을 프로시도라고 하는 햄으로 감싸요.
01:01:52그다음에 이제 크레핀이라고 하는 돼지 대막막.
01:01:58내장을 감싸고 있는 그물 모양의 막이 있는데 그걸로 다시 이제 감싸고 스테이크처럼 구워서 내는 음식이에요.
01:02:08식당에서 일을 하다 보면 손님들이 한우만 찾거든요.
01:02:12스테이크 하면 소고기지.
01:02:14그래서 다양한 고기도 메인이 될 수 있다.
01:02:17이런 걸 보여주고 싶었어요.
01:02:19이거 뭐예요?
01:02:20토끼.
01:02:21토끼.
01:02:22이건 쉽지 않아.
01:02:24토끼 쉽지 않은 정목 중에 하나인데.
01:02:27토끼가 막 소고기처럼 육향이 나거나 그런 게 아니라 진짜 닭 가슴살 먹는 거랑 비슷한 맛이라서.
01:02:34킥을 주려면 소스가 확실히 좀 튀어야 된다.
01:02:40뭐 내장도 있어?
01:02:42간인 것 같은데?
01:02:43토끼 간.
01:02:44토끼 간.
01:02:45간.
01:02:46토끼 간을 넣어서 소스로 만들어 보면 재밌겠다.
01:02:51진짜 별주부전에서 처음에 이 아이디어를 얻은 거라 토끼랑 연관된 뭐가 있을까?
01:02:58그러면 토끼 간을 써보자.
01:03:00그 부분 토끼 간을 같이 갈아서 내장에서 나오는 풍미 같은 게 있잖아요.
01:03:06그 풍미가 더 추가된 소스를 만들어 봤어요.
01:03:10요즘에는 많이 안 보이는 식재료다 보니까 되게 도전적이고 재밌게 봐주시지 않을까.
01:03:22토끼도 너무 궁금해요.
01:03:23토끼.
01:03:24위에서는 이파레밖에 안 보이는데 설명 부탁드립니다.
01:03:28제 요리는 토끼랑 토끼 간이라는 요리를 준비했고요.
01:03:33네.
01:03:34한번 먹어보겠습니다.
01:03:38네.
01:03:39감사합니다.
01:04:03뼈 씨.
01:04:04오.
01:04:05삐딱하더라고요.
01:04:06셰프로서.
01:04:07어?
01:04:08여보세요?
01:04:09이봐.
01:04:10이봐.
01:04:11그렇게 했다고?
01:04:12한국에서 먹어본 사람이 많이 없을 거라 생각해.
01:04:13지금 시대 사람들이.
01:04:14저 또한 마찬가지로 한국에 와서 토끼 고기는 안 사 본 것 같아요.
01:04:16쉽지 않은 음식은 어떻게 먹지 않을까요?
01:04:17제가 알겠죠.
01:04:18제가 알겠죠?
01:04:19어찌 되도 없을 것 같아요.
01:04:20또는 혹시?
01:04:21진짜?
01:04:22그냥 개요?
01:04:23세븐인데.
01:04:24한국에서 먹어본 사람이 많이 없을 거라 생각해요.
01:04:26지금 시대 사람들이.
01:04:27저 또한 마찬가지로 한국에 와서 토끼 고기는 안 사 본 것 같아요.
01:04:32It's really easy to use, but it's a little harder to try to show you the best.
01:04:41The Korean鴿鸭 is like this.
01:04:47The Korean鴿鸭 is a different taste.
01:04:51It's different from the Korean鴿鸭.
01:04:54The Korean鴿鸭 or the Korean鴿鸭 because of the Korean鴿鸭.
01:04:58I don't know how to cut it out.
01:05:02This is the idea of a little more about the meat.
01:05:06This is B-Dang Kahn.
01:05:10A-B-R-U?
01:05:11A-B-R-U?
01:05:12Yes.
01:05:14A-B-R-U?
01:05:16The meat is a meat of the meat.
01:05:19The meat is a bit weak.
01:05:23I don't know what the meat is.
01:05:26I think the meat is a bit better.
01:05:29I'm going to give you a plan.
01:05:32I'm going to eat a little bit of a turkey sauce.
01:05:39It's a turkey.
01:05:43I ate a turkey's taste.
01:05:46I ate a turkey's taste.
01:05:49It's a good thing.
01:05:53It's a good thing.
01:05:55I don't know if it's a good thing.
01:05:58It's a good thing.
01:05:59Yes, thank you.
01:06:03You're good.
01:06:04Sorry.
01:06:05You're amazing.
01:06:07Really?
01:06:08You're amazing.
01:06:09You're really amazing.
01:06:18Hidden 백수정, 최강롱님의 요리가 끝.
01:06:22합격하고 싶다 하지만 그렇게 안 될 수도 있다.
01:06:342층에 있는 게 꿀이다.
01:06:36최강롱.
01:06:39올라와서 만나자.
01:06:41왜 이런 짐을 나에게.
01:06:45주어진 기회를 악착같이 잡아보자.
01:06:59최강롱 셰프 뭐 할까?
01:07:01최강롱 셰프님 나 궁금해요.
01:07:03진짜 궁금해요.
01:07:04가장 잘하는 요리를 해야 되잖아.
01:07:08뭐 하실 때 궁금하니까.
01:07:10최강롱 셰프 돼야지 한 명이라도 더 올라오는데.
01:07:14못 붙으면 18명이 붙는 거야.
01:07:16제발 되라.
01:07:17제발 되라.
01:07:18제발 붙어라.
01:07:19제발 제발.
01:07:20제발 파이팅 파이팅.
01:07:21최강롱 파이팅.
01:07:23파이팅!
01:07:24막 이러면 밑에서.
01:07:26약간 닭살.
01:07:29그냥 저는 최선을 다하자.
01:07:32나로 인해 한 명이 더 살 수 있다면.
01:07:36저기 장어 하는 거 봐, 장어.
01:07:43장어.
01:07:44장어.
01:07:45최강롱 셰프님이 장어 가져왔더라고요.
01:07:46장어 뭐였어?
01:07:47민물장어.
01:07:48민물장어.
01:07:49그런데 저거 손질법이 완전히 다르네요.
01:07:52보통은 민물장어를 구이로 많이 드시죠.
01:07:56갈라서 펼친 다음에 구워서 드시는 방법이 많은데 저는 통으로 이렇게 통통 잘라서 먼저 한번 굽고.
01:08:12굽고 찌고 다시 식혀서 졸인다.
01:08:30덩어리 통째로 다 들어갔네.
01:08:35장어 조림.
01:08:36역시 조림의 왕이구나.
01:08:40민물장어는 많이 구워 먹으니까 조리는 방법도 소개되면 좋겠다.
01:08:47그냥 조림으로 자꾸 가는 것 같아, 그쪽으로.
01:08:50내 자아가 다른 거 하지만.
01:08:53너는 졸여야 돼, 너는 졸여야 돼.
01:08:58이번에도 졸여라.
01:09:00그래서 조렸죠.
01:09:02그게 승부수예요.
01:09:04큰 한 덩이의 살을 만들어주는 작업.
01:09:08통째로 조리하기 때문에 속에 아주 굵은 뼈가 있습니다.
01:09:12이거를 빼내죠.
01:09:16한 입에 드셨을 때 또 다르거든요.
01:09:20최대한 가시가 없게.
01:09:22통으로 돼 있을 때의 장어.
01:09:25만족감.
01:09:27앙.
01:09:28그리고 두부도 조립니다.
01:09:31이것도 재미의 요소.
01:09:34부들부들.
01:09:35그다음에 여러 가지 채소를 이렇게 식감이 있는 형태로 하나하나 하나 조려서 곁들입니다.
01:09:46민물장어 조림.
01:09:48살짝 조린 채소를 곁들인.
01:09:52그 음식을 여기서 한번 해보고 싶었어요.
01:09:56제가 하고 싶어서 하는 거예요, 그냥.
01:10:02히든 백수죠.
01:10:03최강록 님의 요리가 끝났습니다.
01:10:05최강록 끝났다.
01:10:06최강록 셔프다.
01:10:08심사위원 두 분은 조리대로 이동해 주세요.
01:10:25고생하셨습니다.
01:10:29와, 뭐가 이렇게.
01:10:34그 담윰새가 조금 새로웠으면 좋겠어요.
01:10:37뾰족뾰족 서 있고.
01:10:40보통 민물장어하면 구는 거를 다 생각을 하시는데.
01:10:44일부러 조림을 하신 이유가.
01:10:46이 통으로 잘라서 껍질이 감싸고 있는 상태에서 열을 가면서 변하는 식감이 재미있어서.
01:10:55폭신폭신한 느낌이.
01:11:01한번 그냥 맛 보여드리고 싶어서.
01:11:05와, 그런데 엄청 긴장하는 표정이 나.
01:11:10최강록.
01:11:11둘 다 오케이 해야 되자는 거거든요.
01:11:13아, 맞아, 맞아.
01:11:14최강록.
01:11:34위험이 있는 드시를 가져온 것 같았어요.
01:11:38채소가 이렇게 쌓여 있었어요.
01:11:39조림은 따로 있었고.
01:11:41소스랑 같이 안 끓였잖아요.
01:11:43슴슴한 거 아니야, 같이 먹었을 때?
01:11:45기름기 많고 탱탱한 게 특징인 장어하고.
01:11:49아삭하기 때문에 자칫 잘못 조림은 물러지는 이 채소가 과연 어울릴까라는 생각을 갖고 먹었거든요.
01:11:55친구와 함께 먹겠습니다.
01:11:57eeds
01:12:13Let's go.
01:12:43I'm curious about this, what do you have to do with the potatoes?
01:13:01The potatoes are so good, and the potatoes are so good.
01:13:06I think that's exactly what it's like.
01:13:09I think this is a little bit better than the other side.
01:13:13I think it's a little bit better than the other side.
01:13:16I'm going to try it.
01:13:24I'm going to eat it.
01:13:27Now we have a summary of the results of the results.
01:13:31However, we can't agree with each other.
01:13:36We can't agree with each other.
01:13:40You can't agree with each other.
01:13:43Do you have any questions?
01:13:45I'm not sure.
01:13:47I'm not sure.
01:13:48Oh
01:13:50Oh
01:14:02Oh
01:14:18The results were sent to the director's office.
01:14:25The final decision is not possible.
01:14:32Let's go, let's go.
01:14:36First of all, to the 백종원.
01:14:45Hiddens 백수저, 최강국님.
01:14:52It's a good thing.
01:14:53It's a good thing.
01:15:01Let's go.
01:15:03I've been eating a lot of them, but it's perfect.
01:15:08The other thing is that I'm going to use my finger.
01:15:15It's very impressive.
01:15:19It's really great.
01:15:21So, it's a good thing.
01:15:23Now, the test of the test of the test of the test is a hidden 100-foot test.
01:15:32It's not a difference.
01:16:02So, let's say, An-Song-Jae, please.
01:16:16When you said that I was thinking about something like that, or something like that,
01:16:24I thought it would have been a feeling for the chef of the show, but I thought it would have been a strong style for the chef of the show.
01:16:37The style is very strong.
01:16:41I thought it would have been a strong style for the chef of the show.
01:16:59I thought it would have been a strong style for the chef of the show, but I thought it would have been a strong style for the chef of the show.
01:17:15I thought it would have been a strong style for the chef of the show.
01:17:31I thought it would have been a strong style for the chef of the show.
01:17:37But I felt that it would have been a strong style for the chef of the show.
01:17:51I thought it would have been a strong style for the chef.
01:17:58I thought it would have been a strong style for the chef of the show.
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