- 5 hours ago
Culinary Class Wars Season 2 Episode 9
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😹
FunTranscript
00:00:00I will now announce the results
00:00:09Okay
00:00:09Im Sung-kun
00:00:10And Brewmaster Yoon
00:00:13You are
00:00:14Candidates for survival
00:00:21Candidates for survival
00:00:22Congratulations
00:00:24Thank you
00:00:25Great job
00:00:30They're in
00:00:32Wow
00:00:32Oh, good for them
00:00:35You took a big risk here
00:00:38You know, it's a really simple dish
00:00:40It could have been very underwhelming
00:00:42But when I ate it, everything you prepared really came together
00:00:45It just seemed to harmonize in my mouth
00:00:47Every part of it was delicious
00:00:49The samjong, the radish salad, the meat and the sam
00:00:52Frankly, I can't remember
00:00:55The last time I had sam that was that good
00:00:57Brewmaster Yoon, I think if you had gone ahead
00:00:59And prepared something more extravagant than this
00:01:02It wouldn't have worked
00:01:03It's a bit rustic, and that's its charm
00:01:05Without her side dishes
00:01:08I think the galbi would have been underwhelming
00:01:10Yeah, I completely agree
00:01:11She elevated something fairly mundane
00:01:14And I appreciate that her dishes didn't overshadow the main
00:01:17That's why I loved the samjong
00:01:19Right, it's excellent by itself
00:01:20Yes
00:01:21But it also really brings out the flavor of the meat
00:01:22Yes, exactly
00:01:23Without Brewmaster Yoon's touch
00:01:25It just wouldn't have worked without it
00:01:26Yeah, this would have fallen flat
00:01:27Yes
00:01:28I'm sure there's people watching this who are confused
00:01:30They may be asking, you know, what's so special about that dish?
00:01:34But when you eat it together with the sam and the samjong
00:01:38When you really taste it
00:01:41Those two chefs just
00:01:43Their presence is so tangible
00:01:46And with Korean cuisine, that's really difficult to achieve with just flavor
00:01:50But what struck me the most was just how well their styles blended together
00:01:54And that left a huge impact
00:01:56I was impressed
00:01:57Team Im Sung-kun and Brewmaster Yoon
00:02:00Please move to the survival zone
00:02:03Thank you
00:02:04Thank you
00:02:05Thank you
00:02:08We did it!
00:02:10Congratulations
00:02:11Hearing that it tasted better
00:02:14Because we worked together
00:02:16Was exactly what I wanted to hear
00:02:18It's all thanks to Chef Im
00:02:21I think choosing him as my partner was the best decision I made
00:02:25Something like this
00:02:26Can only be achieved through teamwork
00:02:29And because Brewmaster Yoon
00:02:31Was so enthusiastic and supportive
00:02:33The two of us were able to pull it off
00:02:36Wow
00:02:38See? Just gotta rip off the band-aid
00:02:45Really, Chef? I can't thank you enough
00:02:50Don't thank me yet
00:02:50We're just getting started
00:02:51I wish we could head straight to the finals
00:02:54Should I cut it up a bit more?
00:02:59Master Ho
00:03:00Don't worry
00:03:01You don't have to make them too big
00:03:03Here, Master Ho
00:03:04How's this?
00:03:05Maybe this big?
00:03:06That's fine
00:03:06That works?
00:03:07We can adjust the filling
00:03:08Okay, okay, okay, okay
00:03:08We'll just eat whatever we scoop out
00:03:10Alright?
00:03:12Perfect
00:03:13Push it straight through
00:03:14That's it
00:03:16Exactly like that
00:03:18Okay
00:03:19Okay
00:03:20Okay
00:03:20You got it down
00:03:21Okay, and let's push
00:03:22Look, I was a Blue House chef for 20 years, right?
00:03:25But next to him
00:03:26I just felt like
00:03:28I was a student again
00:03:30If we do that and place it on top later
00:03:32It'll be elevated
00:03:33There, that's perfect
00:03:35Okay
00:03:35That looks good
00:03:37There you go
00:03:38Good job
00:03:38Feels good
00:03:40I'm nearly 60, but
00:03:41You know
00:03:43Honestly
00:03:44If I'd somehow never met and worked with Master Ho
00:03:47I don't think I'd be here
00:03:4933 years ago
00:03:5033 years ago
00:03:51He was my culinary master
00:03:53He was my culinary master
00:03:53When I started at the Shila Hotel
00:03:55He was my apprentice at the Shila Hotel
00:03:58I taught him everything I could
00:04:00And then sent him to the Blue House
00:04:02Actually, Master Ho recommended me for the position
00:04:05And I worked there for a little over 20 years
00:04:09Master Ho
00:04:09Master Ho was my teacher
00:04:12And now, after all these years
00:04:15I'm standing next to him as one of the best chefs in the country
00:04:18And that just
00:04:19It gets me
00:04:21I'm sure this means a lot to you
00:04:24Honestly, if I were you
00:04:25And cooking alongside Chef Ho
00:04:27I think I'd be a bit nervous too
00:04:29I would have never been a White Spoon level chef
00:04:31If it hadn't been for Master Ho here
00:04:34Oh, really?
00:04:34Yeah
00:04:35You must be proud
00:04:36He's grown up quite a bit
00:04:37Getting the chance to work together
00:04:41And create another culinary masterpiece after 30 years
00:04:44It's completely unexpected
00:04:46But it's actually very fun
00:04:48And I'm really looking forward to it
00:04:50I think we should make something different
00:04:52Some kind of dish that people don't usually have the opportunity to eat
00:04:56Alright, I have a few ideas
00:04:58What do you think about lobster?
00:05:00Okay, I like that
00:05:01Lobster with some kind of fruit
00:05:04Like mango
00:05:04I don't think there's many dishes that combine mango and lobster
00:05:08I always prioritize seasonal ingredients when making dishes
00:05:11Including this one
00:05:12It's currently mango season
00:05:14Which means they're at their ripest and tastiest
00:05:16And it's also the time of year in which lobsters plump up a bit
00:05:20This is our mango lobster appetizer
00:05:23A showcase of two seasonal ingredients
00:05:26Prepared in a way to highlight their fresh and natural flavors
00:05:29Alright, here we go
00:05:31For lobsters, you steam them for three to five minutes
00:05:36It's similar to soft-boiled eggs
00:05:38They should be cooked just enough
00:05:40Let it cool
00:05:49Could you check on the boiled heads?
00:06:05Sure, give them here
00:06:06Gotcha
00:06:06Our main ingredient was spiny lobster
00:06:09Here
00:06:10Look at these
00:06:13Very nice
00:06:14Don't they look good?
00:06:15They look great
00:06:16Good ingredients are more important than anything else
00:06:20We're at Noriyangjin and boom
00:06:22Four spiny lobsters
00:06:23Last four
00:06:25There for the taking
00:06:26Spiny lobsters don't have big front claws
00:06:30So all of their meat is in their main body
00:06:35And because of that
00:06:36The meat's more tender
00:06:38And the flavors richer
00:06:39And more briny
00:06:40It's great
00:06:41We're making a dish that stays true to its ingredients
00:06:48It's a fresh lobster salad
00:06:50With Chinese-style sauce
00:06:51Since Chef Che is a Chinese cuisine specialist
00:06:55And I am a French cuisine specialist
00:06:57This is a two-part dish
00:06:59You're dressing Chinese-style
00:07:01Yeah, yeah
00:07:01And a bisque vichyssoise
00:07:03Ah, vichyssoise
00:07:04Vichyssoise is a classic French dish
00:07:07It's like a cold potato soup
00:07:09The base of the vichyssoise will be made using lobster broth
00:07:14First thing that we do is simmer the leftover lobster heads
00:07:18That creates the broth
00:07:20Then we take potatoes, leeks, and onions
00:07:24Add the broth and blend together
00:07:26Then we chill that mixture over some ice water and serve
00:07:32Chinese-style and French-style have to blend
00:07:37They can't be in conflict
00:07:38So to compliment Chef Pac's vichyssoise
00:07:41I made chilled Chinese-style cream sauce
00:07:44The sweetness from the added carrot emulsion
00:07:52Gives the sauce an elegant finish
00:07:55We decided to serve the mango lobster appetizer
00:08:04With a light mayo-based sauce
00:08:06Both the mango and lobster are super fresh ingredients
00:08:10And you should be able to taste that when you take a bite
00:08:13So, you want to prepare them in a way that highlights that flavor
00:08:17There's endless possibilities when it comes to sauce
00:08:20But this dish doesn't need anything heavy
00:08:22And so I opted for a light sauce with a milder flavor
00:08:25The sauce recipe is actually pretty simple
00:08:28Take some mayo, some yogurt, combine and add a little bit of fresh squeezed lemon juice
00:08:33All right, that looks really good
00:08:45Almost
00:08:47Okay
00:08:49Good, that looks nice
00:08:51You can add a bit more
00:08:53It's a pretty color
00:08:54Even after all these years, the two of us are in sync
00:08:57Getting to partner up with him for a challenge just made me really happy
00:09:00I feel really honored
00:09:02And I don't know if we'll get this opportunity again
00:09:06The way the flavors harmonize together
00:09:10Should evoke the friendship between culinary master and apprentice
00:09:13The tenderness of the mango and the sweetness of the lobster
00:09:34Wrapped in a savory mayo sauce
00:09:37A dish in which you can taste the harmony of the ingredients
00:09:40The second it hits your taste buds
00:09:42It's actually been 33 years since the two of us have cooked together
00:09:48So we created a dish that we felt would embody the concept of harmony and collaboration
00:09:54An appetizer?
00:09:55Yeah
00:09:55Thank you very much
00:09:57For the first bite, we'd recommend eating the mango and the lobster together
00:10:01Like this?
00:10:12I think that the mango and lobster are really well paired
00:10:31But I'm curious about the mayo
00:10:33So we chose mayo to combine the lighter flavors together without overpowering them with the sauce
00:10:39Thank you again, chefs
00:10:43For me, I think that because they're Chinese cuisine specialists
00:10:58They're mainly focused on ingredients and capturing their natural flavors
00:11:02Deliberation has ended
00:11:07Judges, please announce the results
00:11:10Chef Hu Duk Jok Jok
00:11:12And Chef Chun Song Hyun
00:11:14The two of you
00:11:16Are up for elimination
00:11:21Are up for elimination
00:11:23Thank you again
00:11:25Yes, thank you, chef
00:11:26So you presented this as an appetizer
00:11:29And when I imagined eating it as the start of my meal
00:11:32The amount of mayo present, how it all came together
00:11:35It felt greasy
00:11:37And for me, it just didn't work
00:11:39Still, thank you very much for the day
00:11:43Thank you again, chef
00:11:43Team Hu Duk Jok and Chun Sung Hyun
00:11:46Please move to the elimination zone
00:11:49Oh
00:11:49No way
00:11:52Please move to the elimination zone
00:11:54Oh man, that's scary
00:11:54Maybe the sauce was, but
00:12:09Let's add some of this
00:12:15Yes, chef
00:12:15Just a bit, though
00:12:17Okay
00:12:17Like this
00:12:18Got it
00:12:18We don't want the sauce to be too strong
00:12:23Let the natural flavor of the main ingredient shine through
00:12:28Once the sauce is done
00:12:32We take a spoonful
00:12:33And drizzle a bit
00:12:34Over the back of the lobster
00:12:36We'll plate those in the center
00:12:40On a salad of asparagus
00:12:42And fresh avocado
00:12:43And to finish it off
00:12:58The dish will be topped with a serving of our homemade almond jelly
00:13:02Just as a special touch
00:13:04Here we go
00:13:07All done
00:13:11We'd like to start
00:13:22With the name of our dish
00:13:23This is the 1964 Silk Road Imperial Lobster
00:13:29Why 1964?
00:13:31That was the year China and France first established diplomatic relations
00:13:35And we decided to commemorate that
00:13:37By creating a dish
00:13:38That merged both of our culinary styles
00:13:40There's fishy swaths
00:13:51Okay, then
00:13:51This on top?
00:13:52Yes
00:13:52Just like that
00:13:53That's it
00:13:53The spiny lobster
00:14:08It's really top-notch
00:14:11Oh, good
00:14:11Thank you
00:14:12It's perfectly steamed and delicious
00:14:13Chef Chae Yu Gong
00:14:15What was your contribution?
00:14:17I was in charge of creating the base sauce
00:14:19Which is the core of the dish
00:14:20I wanted to create a sauce
00:14:22That would blend everything together
00:14:24Thank you
00:14:26Please, wait over there
00:14:27Great job
00:14:32Come here
00:14:33You did great
00:14:35I think the name and concept are really excellent
00:14:39Yeah
00:14:40And very creative
00:14:40It's a French dish
00:14:42And I like that
00:14:43But what I think is more important here
00:14:45Okay
00:14:50Deliberation has ended
00:14:54Judges, please announce the results
00:14:56Chefs Pak Kyo Nam and Chae Yu Gong
00:14:59You are up for elimination
00:15:04Thank you, chefs
00:15:08As I was eating
00:15:10I felt a bit of the Chinese cuisine element
00:15:12But, you know
00:15:14Even if it wasn't a 50-50 split
00:15:16I needed more of that Chinese cuisine influence
00:15:19To be present in order to call this a true collaboration
00:15:22Ultimately, the harmony between the two cuisines
00:15:25Was just a bit too unbalanced
00:15:26I accidentally let the French dominate
00:15:29If I'd pushed for it more
00:15:31It would have been more Chinese
00:15:33Yeah
00:15:33Oh, look
00:15:34Our friends are here
00:15:35Come on and join us
00:15:37Good job, guys
00:15:39Really
00:15:40Good effort
00:15:42We're not out just yet
00:15:43That's right
00:15:44Maybe we'll go up later
00:15:46I wanted to create a true fine dining dish
00:15:59As a chef, I think I bring a lot of things to the table
00:16:02That most chefs can't usually bring
00:16:05I think if we put our heads together
00:16:07Honestly, I think we can manage to surprise Chef Ahn Sung Jae
00:16:10Okay
00:16:11Expectations are high
00:16:11Exactly
00:16:12We brainstormed for a while
00:16:14We didn't want to make something obvious
00:16:17Since the two of us have spent time in the U.S.
00:16:22Maybe we can pull from that
00:16:23Like something American style
00:16:25That we can both make
00:16:26Maybe something New York-esque
00:16:27What about Waldorf salad?
00:16:30Waldorf salad, huh?
00:16:31I have a lot of memories from the U.S.
00:16:33I have a lot of memories from the U.S.
00:16:33And there's this dish from New York
00:16:35Called the Waldorf salad
00:16:36Its signature components are the apples, celery, and walnuts
00:16:40I don't think we can get away with just slightly changing it
00:16:44Yeah, no
00:16:45They'll just go, oh yeah, this is
00:16:46This is exactly what we expected
00:16:48And we'll score low
00:16:49You're right
00:16:49So we need to adapt the Waldorf salad
00:16:51In a more creative way
00:16:53Taking the elements of the salad
00:16:55And create something that's not a salad
00:16:57There's no seafood, right?
00:17:00Not at all
00:17:00Apples, celery, walnuts
00:17:02We could add crab
00:17:03That'd be good
00:17:04We'd remove the meat from the body
00:17:07And make it a salad
00:17:08We're filling it here?
00:17:10Yeah
00:17:10Okay, so
00:17:10You'll place it down like this
00:17:12Yeah, exactly like kimbap
00:17:14And cut it?
00:17:15Yeah
00:17:15Okay
00:17:18You can easily find gelatin in most stores
00:17:20Yeah, you can
00:17:21Maybe we can do gelée
00:17:22Gelée?
00:17:23Yeah
00:17:23I like that idea
00:17:24The crab taste could be strong
00:17:26So, apple jelly balls?
00:17:29I think it might be nice to use caviar
00:17:31If both of us know how to use it well
00:17:33I don't think anyone else would use it
00:17:41Yeah, no, I think you're right
00:17:42I think we can place the brioche over here
00:17:45And top with caviar
00:17:46There's a lot of elements at play here
00:17:49Which makes it a pretty ambitious dish
00:17:52The timing's tight too
00:17:55But I want the judges to say
00:17:57Wow, they did that
00:17:58Okay, let's break this down into five minute intervals
00:18:0325 slots
00:18:04We just need to follow the timeline
00:18:07Great
00:18:07It's usually two minute intervals
00:18:09Frankly, it feels like we're playing fast and loose here
00:18:15At 30 minutes till
00:18:18Finish at 90
00:18:18Taste at 30
00:18:19And based on
00:18:20So start relaxed
00:18:21But try to finish by 90
00:18:23Right?
00:18:27If you get flustered or start to stress out
00:18:29You can look and go
00:18:31Oh, I'm doing this now
00:18:32Got it
00:18:33If everything goes to plan
00:18:34I think we're going to end up with an amazing dish
00:18:38If I do a good job
00:18:39I think good things will happen in turn
00:18:41Chefs, you may now begin
00:18:44Chefs, son is in charge of creating the snow crab salad
00:19:07Culinary monster is using a flower-shaped cutter to cut the brioche
00:19:12He also has these tartlet molds
00:19:17And he'll press the cuts out between them
00:19:19And bake them in the oven till crispy
00:19:21If something goes wrong
00:19:44Well, there's no plan B
00:19:45All we have is plan A
00:19:47And if that fails, then the dish fails
00:19:49That's a big risk
00:19:50We could have played it safe
00:19:56But we wanted to challenge ourselves
00:19:58You can't be innovative without challenging yourself
00:20:02Very cute
00:20:13How's the texture?
00:20:14I think it's fine
00:20:15I really wanted to use caviar
00:20:20It has this condensed, concentrated flavor
00:20:22That I thought would work well with our textures
00:20:24We're also serving some apple jelly
00:20:27Since apples are a staple of Waldorf salads
00:20:30First, I'll juice the apples
00:20:32Add that to some gelatin
00:20:33And let it set
00:20:35It's not really appetizing to have a big chunk of jelly
00:20:40So
00:20:41I'm going to finely chop it into super tiny pieces
00:20:50And make little jelly balls
00:20:51I think those work
00:21:20So my first order of business
00:21:23Was making the sheet cake
00:21:24To wrap the snow crab salad
00:21:25It's a pretty lengthy process
00:21:29So I had to start it right away
00:21:30Especially with our time limit
00:21:35Well, I did that
00:21:37Chef Sun took care of the snow crab
00:21:39We didn't just steam them
00:21:41We chargrilled them too
00:21:42And they smelled great
00:21:43But as I grilled the snow crab
00:22:06I realized we could extract a richer sauce
00:22:09If it crushed the grilled shells
00:22:10So I took the carcasses
00:22:16Some veggies
00:22:17Tossed them in a pot
00:22:18And brought it to a boil
00:22:19To make a nice stock base
00:22:21Then I added tomato paste
00:22:23A little bit of brandy
00:22:27Set it aflame to burn the oil
00:22:29And let the whole thing simmer
00:22:36And reduce for 30 minutes
00:22:37And that became the base of our dressing
00:22:40It looks like it's time to grate and juice the lime
00:22:53Yeah, that's right
00:22:54Don't look at our timeline
00:22:56There's something about a timeline
00:23:00That puts you at ease
00:23:01And what are you up to, culinary monster?
00:23:04Uh, right
00:23:05So I am currently working on the genois
00:23:08I see
00:23:08The plan is to put our snow crab salad here
00:23:11And roll it all together
00:23:13Got it
00:23:13We're making a genois
00:23:15Which is basically your standard sheet cake
00:23:18There's the regular genois base
00:23:21And another base that has herbs added
00:23:26So when the sheet bakes
00:23:32It should create a striped pattern
00:23:34The genois has two primary rolls
00:23:38To add a bit of sweetness
00:23:39And wrap everything else in a nice soft shell
00:23:41The genois itself doesn't take long to bake
00:23:45So you have to be careful
00:23:46I think I would check it
00:23:48Every three to five minutes
00:23:50Excuse me
00:23:54Excuse me
00:24:25The reduction is sweet, but has a rich umami flavor as well.
00:24:41It really tastes like concentrated crab.
00:24:43And once that's been blended with some grapeseed oil, the sauce is done.
00:24:49Try this.
00:24:55I'll add the meat.
00:24:57Should we start plating?
00:25:00I'll mix this first.
00:25:06It may be our own reinterpretation, but we still wanted to evoke a classic Waldorf salad.
00:25:12So, along with the crab, we took apple, blanched celery, and finely chopped walnuts.
00:25:17Added them all to a bowl and tossed them in our crab sauce.
00:25:20And we scoop that onto the genois, and roll it up.
00:25:36Sauce is down.
00:25:38Let's roll it up.
00:25:40We're going this way, right?
00:25:41Yep.
00:25:41Salad.
00:25:49At the end, salad, oil.
00:25:53Can it roll?
00:25:54Can what?
00:25:54Can it roll?
00:25:55At the end, salad, oil.
00:25:58Can it roll?
00:25:59Can what?
00:26:00Can it roll?
00:26:02I'm worried.
00:26:02Is it too dry?
00:26:03Yeah.
00:26:04Oh, shit.
00:26:20The plan was to roll it like kimbap.
00:26:23But kimbap is super flexible.
00:26:26And the genois ended up being more a mix between a sheet cake and a cookie.
00:26:34So, it was difficult to roll up.
00:26:37In fairness, it's a different oven than we're used to, so it was drier than we expected.
00:26:43It's embarrassing, but we couldn't fix it.
00:26:46We didn't have enough time to cook another sheet.
00:26:49But we couldn't let the setback throw us off.
00:26:52We had to do something.
00:26:53This...
00:26:55What if we steamed it?
00:26:57You want to try?
00:27:01Theoretically, the texture would soften if we added moisture.
00:27:04So we switched the oven to steamer mode to make the sponge more pliable.
00:27:12It's all good.
00:27:13I think it'll work.
00:27:15Right.
00:27:18What happened to the genois is my fault.
00:27:20I fell short and failed to fulfill my responsibilities.
00:27:23Do we need a cutting board?
00:27:33I'll get one.
00:27:33Great.
00:27:35Oh, please.
00:27:38Maybe...
00:27:39Flip it?
00:27:39Yes, exactly.
00:27:40Cut it with the paper?
00:27:40These things happen all the time.
00:27:56Of course, we'd love it if everything went to plan, but that's just not how things go in life.
00:28:02And when something goes wrong, I just have to handle it the best that I can.
00:28:06I'll cut.
00:28:21All right.
00:28:23I'm sorry, Hyunjin.
00:28:24No, no, no.
00:28:25No.
00:28:25Please save it.
00:28:33Got it.
00:28:34It worked.
00:28:35Oh, wait, wait, wait.
00:28:42Okay.
00:28:42You have four minutes remaining.
00:28:48We just had to do our best.
00:29:03Did we miss anything?
00:29:04I think we're good.
00:29:05Seriously, I feel awful about the genois.
00:29:13That sucks.
00:29:15You know, there are ways in which I didn't perform as well as I really wanted to, so I feel like
00:29:22I really let Chef Jongwon down.
00:29:25It'll work, Hyunjin.
00:29:27We worked hard.
00:29:28Man, please work.
00:29:33Team Sun Jongwon and Culinary Monster, please move to the judging table.
00:29:37Okay.
00:29:58I'm sure their expectations were high.
00:30:11And I felt as though we failed to meet those expectations.
00:30:14At least, I did.
00:30:15So, I was quite worried.
00:30:21Today, we prepared a Waldorf salad.
00:30:24With a modern-day twist.
00:30:25Our goal was to reinterpret the standard Waldorf salad through a gourmet, fine-dining lens.
00:30:36As for how you eat it, you'll notice that while there's tons of tiny details, the dish
00:30:41really only has three main elements.
00:30:43And if you eat all three elements at once, in one bite, you'll get the best blend of flavors.
00:30:47All at once?
00:30:48Yes.
00:30:49If it's possible, please.
00:30:51Oh, it's possible.
00:30:52All three at once, huh?
00:30:56Should they eat this in one bite?
00:30:58It might be kind of tricky.
00:31:00But it's probably ideal flavor-wise.
00:31:01Right.
00:31:02As the jelly melts a bit, with the saltiness of the caviar, we could at least try to ask
00:31:08them.
00:31:09Honestly, I thought the portions were quite big, but if they ate them all at once, it would
00:31:14probably taste better than eating each part separately.
00:31:16We'll check with you first.
00:31:23You want the caviar, too?
00:31:27It's fine dining, right?
00:31:29All right.
00:31:29All three at once.
00:31:30Like this?
00:31:32Well, this is my specialty.
00:31:34And this, too?
00:31:36Like this?
00:31:37That's perfect.
00:31:37Mm-hmm.
00:31:51Would you think that's one bite?
00:32:16I don't know, but I think that's what you're going for.
00:32:19So, why'd you want it in one bite?
00:32:21We thought that the saltiness of the caviar, coupled with the tangy sweetness of the apple
00:32:27gelée, would not only blend well, but also enhance the overall seasoning of the crab
00:32:33salad.
00:32:34That's why we recommended it.
00:32:37Okay, I see.
00:32:39You've really challenged yourselves here.
00:32:42All right, then.
00:32:42Thank you, chefs.
00:32:44Please wait over there.
00:32:49Well, they don't look happy.
00:33:08Well, to that end, since both of them have a similar cooking style, they approach things
00:33:13similarly, from the use of ingredients to the overall flavor.
00:33:24Okay.
00:33:28I think they're done.
00:33:29Deliberation has ended.
00:33:40Judges, please announce the results.
00:33:42Chef Sun Zhang Wan and Culinary Monster.
00:33:57Chef Sun Zhang Wan and Culinary Monster.
00:34:02Your survival candidates.
00:34:04Congratulations.
00:34:05Your survival candidates.
00:34:07Congratulations.
00:34:10They're in.
00:34:11Oh.
00:34:13Those two survived.
00:34:14They did?
00:34:15This is a fine dining dish, made by two experienced fine dining chefs.
00:34:20I tried to set the bar a little higher and be more meticulous, but from the use of ingredients
00:34:25to the overall flavor, it was all excellent.
00:34:28And when I was eating everything at once, I was really impressed by the way that the textures
00:34:32shifted in each bite.
00:34:34I wasn't sure what they were going for at first, like, really?
00:34:37One bite?
00:34:38But when I ate it, it felt like...
00:34:41Yeah, exactly.
00:34:42Being able to express yourselves through the food that you make, without us having to ask,
00:34:48you know, who did what specifically, I think that's a trademark of a great collaboration.
00:34:53And I very much enjoyed it.
00:34:57Team Sun Zhang Wan and Culinary Monster, please move to the survival zone.
00:35:02Team Sun Zhang Wan and Culinary Monster, please move to the survival zone.
00:35:04Nicely done.
00:35:05What did I tell you?
00:35:11Wow, I'm dead.
00:35:14I had chills, man.
00:35:15Oh, really?
00:35:17I'm relieved.
00:35:18It's like a huge weight off my chest.
00:35:21Congrats, guys.
00:35:22Thanks.
00:35:23I was waiting.
00:35:24The two black spoons.
00:35:25Seriously, I'm just been waiting.
00:35:25You did a great job today.
00:35:27Great job.
00:35:28Chef.
00:35:29Let's go.
00:35:30Here, bring it in.
00:35:31No, I get it.
00:35:33And here we are, right?
00:35:34Our fates diverged.
00:35:37Oh, thank God.
00:35:38I know.
00:35:41The rice is done.
00:35:42Would you like to check?
00:35:43It is.
00:35:44It looks really great.
00:35:45Nice and fluffy, not mushy.
00:35:47Really?
00:35:48Yes.
00:35:48Should we scoop it?
00:35:49Sure, I'll let the steam up first.
00:35:51Sounds good.
00:35:53Oh, it's delicious.
00:35:55Right?
00:35:56Here, try the braised burdock.
00:35:57Oh, and I really love the flavor.
00:36:05You do?
00:36:06Yes.
00:36:06And the chewy texture's nice.
00:36:07Venerable Sun Jae and Chef Kim Hyun are a team-up I'm really excited about.
00:36:14Korean cuisine experts, right?
00:36:16Venerable Sun Jae specializes in Korean Buddhist temple cuisine, and Chef Kim has a deep respect for that.
00:36:21I think they'll deliver a very creative dish.
00:36:24We both make Korean cuisine, but you're more traditional, and I'm more modern.
00:36:29I know there are certain ingredients you can't use, and I want to keep that in mind.
00:36:33Oh, okay.
00:36:34Is seaweed okay for you?
00:36:35Oh, yes, that's fine.
00:36:37What are some other ingredients you can use with seaweed?
00:36:39I've made gimbap with ingredients like tofu and carrots, but I'm worried that gimbap might be a bit too boring.
00:36:46Gimbap?
00:36:46I don't think so.
00:36:47No?
00:36:48Well, what if we made two?
00:36:49A tofu gimbap and another gimbap?
00:36:51Aeon makes Korean cuisine, but she uses ingredients I can't use.
00:36:57So instead of making one type of gimbap, we're going to make two.
00:37:00When you go to a snack bar, you don't just get gimbap.
00:37:03You get sides, like kimchi, and pickled radish.
00:37:06That's right.
00:37:06And sometimes you get miso soup as well.
00:37:09So the gimbap goes here, right on the plate.
00:37:12Then the soup here, and then two little side dishes.
00:37:15That's nice.
00:37:16Looks good.
00:37:17Usually in Korea, if you order a small dish, you always get sides.
00:37:21And you usually get hot soup, too.
00:37:23I like the idea of a dish that captures some of the key virtues of Korean cuisine culture.
00:37:28So we decided to create a set meal centered on gimbap.
00:37:41When most people think of gimbap, they think of fillings like ham, sausage, and egg.
00:37:47Something soft and usually very tender.
00:37:49I was envisioning a gimbap that needed to be chewed and savored, not quickly eaten.
00:37:55When I make gimbap, I like to fill it with fried tofu.
00:38:00Once the tofu is fried and delicious, I simmer it in soy sauce and grain syrup.
00:38:05I want to make a little bit of a kibab.
00:38:10I wanted my gimbap to pair well with hers, while still incorporating my own culinary style.
00:38:17You should do what you're good at, okay?
00:38:20What kind of gimbap do you want to make?
00:38:22Abalone.
00:38:22Ah, abalone.
00:38:23I'd like to use that as my feeling.
00:38:26Or if you like, you can serve it next to it.
00:38:29So I chose abalone kimbap.
00:38:32Venerable Sanjay makes this braised burdock that's just excellent,
00:38:36and I thought it would pair really well with the abalone.
00:38:39After steaming the abalone once,
00:38:42I took a mix of soy sauce and sesame oil and rubbed that all over them.
00:38:48One thing that Venerable Sanjay and I have in common as chefs
00:38:52is that each of us makes and uses our own jang,
00:38:55so we thought it'd be a nice way to tie together our two different takes on kimbap.
00:39:04In order to get the best tasting veggies,
00:39:06you should know which ones you should cook fast and which ones need more time.
00:39:10Since carrots are already naturally sweet,
00:39:12you just slightly sauté them until they don't smell.
00:39:16But burdock needs time to become sweet and delicious.
00:39:20So I took a walk, added cereal oil, and slowly stir-fried the burdock over low heat.
00:39:26Over time, the burdock develops a nicer, sweeter flavour.
00:39:30And at the end, I added some aged soy sauce and grain syrup and simmered it down.
00:39:35The carrots taste like carrots, the burdock like burdock, but that's how it should be.
00:39:50You should taste the original flavour of the ingredients.
00:39:53Should I roll the kimbap?
00:39:55Should I roll the kimbap?
00:39:56Sure, sounds good.
00:40:07The colours of her kimbap are actually quite different from the colours of mine.
00:40:11But that's intentional.
00:40:13It's a new take on something traditional, something comforting.
00:40:16I grind the seaweed.
00:40:22Then mix the resulting powder with some mascarpone.
00:40:28After a while, it breaks apart and becomes a rice-like mixture.
00:40:34Our individual talents, our culinary values, and our shared love for Korean cuisine.
00:40:41I wanted to make sure that all those aspects were present throughout our dish.
00:40:46Are we done?
00:41:08Am I done?
00:41:09Yeah, I think I am.
00:41:11Okay.
00:41:16Okay.
00:41:46What's nice about cutting into a roll of kimbap is that you get to see all the ingredients.
00:41:56It's great when there's lots of colour.
00:42:02For the judges, I think the highlight of the dish is how well-balanced the ingredients are.
00:42:07Soybean paste soup.
00:42:15How should I make it?
00:42:16It's soup, so...
00:42:17Ah.
00:42:18I think the broth should be on the lighter side rather than an actual stew.
00:42:20I see.
00:42:21Ah, sure.
00:42:22Great.
00:42:23The kimbap is a star here, right?
00:42:25It has to make an impact.
00:42:26So that's why I wanted a mild soup.
00:42:28Something to enhance the kimbap.
00:42:30For the soybean paste soup, to make sure you can taste the vegetables, I decided to scoop
00:42:37the zucchini with a spoon to get thin shavings, which I mix with soybean paste.
00:42:49After making a radish and kelp broth, I add zucchini, green chili peppers, and piyogo mushrooms.
00:42:55Then I just let it boil.
00:42:56I don't add anything else because I don't really need to.
00:43:00It's sweet and delicious.
00:43:01Let's play quickly.
00:43:03How about I ladle some soybean paste soup?
00:43:05Great.
00:43:18Venerable Sanjay, I think we've done well for ourselves.
00:43:20Me too.
00:43:21I've been praying non-stop.
00:43:22Right.
00:43:23What is your faith again?
00:43:26I'm a Christian.
00:43:27Right.
00:43:28Well, now we have God and Buddha with us, since we both prayed.
00:43:34I'll go with you, okay?
00:43:35One, two, three.
00:43:37Today, we decided to make a set meal of kimbap, a beloved Korean so-food dish.
00:43:54food dish. Our set meal comes with two different types of kimbap. My kimbap is filled with tofu
00:43:59and Hyun's kimbap is filled with abalone. As for our sides, we have a clear soybean paste
00:44:05soup, braised walnuts made with kochujang, and kimchi made with albaegi cabbage, soy sauce,
00:44:13grain syrup, perilla oil, vinegar, and some lemon zest, just to add a little extra freshness to
00:44:19the plate. Each sauce, kochujang, soybean paste, and soy sauce is represented by one of the
00:44:24side dishes, which have been placed accordingly.
00:44:54So, regarding this dish and its different components, Chef Kim Hyun, the abalone and cheese kimbap was your contribution, right?
00:45:18Yes, I made that, as well as the fresh kimchi, and the soybean paste.
00:45:22That was my contribution.
00:45:23The soup was made by Venerable Sanjay. She seasoned it, as well as the delicious braised burdock.
00:45:30Please step aside for a moment.
00:45:32As I was eating the kimbap, I sensed a sort of restraint, as in when you make kimbap in the style of temple cuisine.
00:45:52Right.
00:45:52This is it. This is how the kimbap would taste. And then...
00:45:56For now.
00:45:59Okay.
00:46:00Deliberation has ended.
00:46:03Judges, please announce the results.
00:46:06Venerable Sanjay.
00:46:07And Chef Kim Hee-yoon.
00:46:18You're up for elimination.
00:46:21You're up for elimination.
00:46:22I'm really sorry.
00:46:27To be completely honest, the most important thing we're looking for here is for two different chefs to meet and work together.
00:46:34To create a dish that's not only delicious, but also feels distinctly synergistic.
00:46:39That's our primary focus.
00:46:41This is how the kimbap would taste.
00:46:43And then, the moment I tasted Chef Kim Hee-yoon's kimbap, my eyes just sort of popped open.
00:46:48I get it. Same with the soybean paste soup and the kimchi. They just don't go together.
00:46:53Yeah.
00:46:53The flavors really clash against each other.
00:46:56That's why I asked who made which part of the dish, because I realized those two elements were separate.
00:47:01Ah, okay.
00:47:01You could tell it was made by someone else.
00:47:03That was my impression, too.
00:47:04It's not that it wasn't good, it's that it wasn't cohesive. The differences between the individual pieces were just too big.
00:47:10I think where we saw the most discord was the soybean paste soup and your kimbap.
00:47:17They're both delicious, but while this flavor is uncomplicated and pure, this flavor profile is more complex.
00:47:24Conceptually, the harmony between these two is very important, but that harmony didn't extend to taste.
00:47:30And that was our reasoning. But it was a good effort.
00:47:36What a shame.
00:47:37Team Venerable Sun Jae and Kim Hee Eun, please move to the Elimination Zone.
00:47:43No way.
00:47:46Still, the fact is 50-50.
00:47:49It's really tough.
00:47:52It wasn't cohesive. The harmony didn't extend to taste.
00:47:56I don't know, maybe I should have put my cutting board next to hers and worked there.
00:48:00I just feel guilty. I feel awful about it.
00:48:03If it were just me, I would have been fine.
00:48:05But I have a partner with me, so I feel a bit bad for her.
00:48:10Ah, what a shame.
00:48:13I felt we worked together, didn't we?
00:48:15It's our dish.
00:48:16Don't worry.
00:48:17You'll make it up there as a survivor.
00:48:19No way. We're partners now. We're not going unless we go together.
00:48:24Okay, I think we should go and check.
00:48:29Okay, let's get started, all right?
00:48:30So first, break down the croaker.
00:48:32Break down the croaker.
00:48:33Break this down first and put the head in here.
00:48:35Okay, there.
00:48:35And then you...
00:48:36And then I'll go and start the boiling water.
00:48:38You'll do this and I'll make the stock.
00:48:40Okay.
00:48:40Do some dicing.
00:48:40Well, first and foremost, I'm really happy with my partner.
00:48:46I mean, they said we could pick whoever.
00:48:49Remaining chefs, please form teams.
00:48:51Every time we get to choose.
00:48:53Yeah, come on.
00:48:54So I picked him.
00:48:55I just need Sam Kim.
00:48:58Isn't it easier when it's someone you've worked with?
00:49:00I think Chef Sam's greatest strength is bringing out those umami flavors.
00:49:06I think it's a good partnership overall.
00:49:08Japanese cuisine is known for its strong flavors, and he does them well.
00:49:12I really like this concept of ours, this Japanese-style Italian cuisine.
00:49:17I thought this was Japanese, but there's an Italian aftertaste.
00:49:21If we can convey all those flavors in one bite, it'd make a huge impact.
00:49:24Oh, Chef Sam and Chef Jung will work well together, and they've done TV together before, too.
00:49:34Fish out the kelp to dry.
00:49:36Yep.
00:49:37Dried bonito flakes?
00:49:38Two fistful.
00:49:39Okay.
00:49:46As for Chef Kim and Chef Che, their vibe's more...
00:49:52Honestly, those two are so quiet, you hardly notice them.
00:49:55Is this abalone?
00:49:57Yep, it's abalone.
00:49:59And this...
00:50:02Mmm.
00:50:03So if this finishes when that does...
00:50:12We communicate in our own way.
00:50:16Oh, thank you.
00:50:18I can grill it once for you.
00:50:19Oh, uh, well, uh, yeah.
00:50:22No, I just don't...
00:50:24Uh...
00:50:24It's okay if it's raw, you know.
00:50:28Oh, really?
00:50:29Yeah.
00:50:29All right, then.
00:50:33But even so, they're a great team.
00:50:35In addition to his braised dishes, Chef Che is also known for his fish dishes.
00:50:40Then there's Chef Kim Song-un, a chef who creates Italian cuisine.
00:50:43With ingredients from town.
00:50:46Italian and Japanese.
00:50:49Two teams with the same specialties.
00:50:51Obviously, I was a little worried that we'd come up with something similar to them.
00:50:59Was it always this big?
00:51:01Yeah, it's huge.
00:51:01I had a variety of fish to choose from.
00:51:06But I wanted something seasonal, so I chose croaker.
00:51:13I'm making grilled croaker with soybean paste.
00:51:15I take Japanese white soybean paste, add a bit of mirin, sugar, and sake, then mix.
00:51:27That creates a sweet and salty marinade, which I bathe the croaker in.
00:51:34Once marinated, we decided to grill the fish fillets over charcoal.
00:51:38But we wanted to make an Italian-Japanese dish.
00:51:43We couldn't just leave the miso by itself.
00:51:46So I took some prosciutto and Italian ham.
00:51:52And sautéed it with some bacon and onions.
00:51:57For adding in a croaker-based fish broth.
00:52:02A sauce with Italian umami flavor to complement the fish.
00:52:08Japanese cuisine is known for its sweetness.
00:52:11And the Italian-style sauce would add some saltiness.
00:52:15But I didn't think it was enough.
00:52:17In my head, I imagined this sort of additional layer between the fish and sauce.
00:52:22Okay, swim bladder.
00:52:24We need that.
00:52:32Okay.
00:52:33The croaker meat is great on its own.
00:52:36But the best part is the swim bladder.
00:52:39It's a very large, more developed organ.
00:52:41So it has this rich, savory, slightly nutty flavor.
00:52:47I'm using the swim bladder to make an Italian-style sausage.
00:52:51As I'm also making the filling that we'll use to stuff the sausage.
00:52:54Could you chop it finely?
00:52:55Just once?
00:52:56Yeah.
00:52:57So I can grind it down.
00:52:57Can you give me a paper towel?
00:53:05Here.
00:53:06Okay.
00:53:09Let's see.
00:53:11Wait.
00:53:15Is there another pot?
00:53:17Or are we out?
00:53:18Do you need one?
00:53:19Hold on.
00:53:20Here's one.
00:53:21It's small, but...
00:53:21That'll work.
00:53:22I thought...
00:53:24Swap those.
00:53:25With that.
00:53:26I'll take it.
00:53:31As soon as that's blanched.
00:53:32Yep.
00:53:33Could you bring me more Chinese yams?
00:53:35You're short?
00:53:36Yeah.
00:53:36Want me to peel them?
00:53:37Yes, please, if you could.
00:53:43Man, you're fast.
00:53:45Good on Chinese yams.
00:53:47Take grated Chinese yams.
00:53:50That's blending nicely.
00:53:51Add to the remaining croaker meat and blend them together.
00:53:58And that was how I created our own fish paste.
00:54:02Okay, then.
00:54:04How's this?
00:54:07Is it not working?
00:54:08This is a waste of time.
00:54:09I have to stand and hold it.
00:54:11We might have to.
00:54:11What should I do?
00:54:13Seriously?
00:54:14I wish someone could hold it down.
00:54:20We intended to split the work evenly, but...
00:54:25As I was working on my own stuff, he kept asking me to come help him out.
00:54:29I think we make a great team.
00:54:32I think we work well together.
00:54:33Is it done?
00:54:34Yeah, I think so.
00:54:35I could just finish up with that.
00:54:37The filling should be more than fish paste, otherwise it tastes boring.
00:54:46So Chef Sam blanched bracken, a bit of burdock, and bamboo shoots, before adding them to the filling.
00:55:03Open slightly.
00:55:04All right.
00:55:06One sec.
00:55:06Almost got it.
00:55:11Put it all the way in, as far as you can.
00:55:13Okay.
00:55:17It's working, right?
00:55:17Yeah, we got it.
00:55:18You sure?
00:55:19Yes.
00:55:20Okay, I see it's sliding down now.
00:55:21Hang on, wait. It burst here.
00:55:23Okay, I see it's sliding down now.
00:55:24Hang on, wait. It burst here.
00:55:25Maybe we can...
00:55:26No, wait. It's coming out.
00:55:29Oh, no.
00:55:31Yeah, it tore open.
00:55:32Tie it, tie it, tie it, tie it.
00:55:34Oh, man.
00:55:35Oh, shoot.
00:55:35I just had a real bad feeling.
00:55:38We'll try this first.
00:55:39Okay.
00:55:40Here.
00:55:43Okay, so far so good.
00:55:45All right.
00:55:45No, wait, this one too.
00:55:46Maybe down more?
00:55:48No, stop, stop.
00:55:50Yeah, this one too.
00:55:51Damn it.
00:55:52It's oozing out.
00:55:53Well, this isn't expected.
00:55:54Yeah.
00:55:55The process is really delicate.
00:55:58To make the sausage, the stuffed bladder needs to be steamed.
00:56:02I didn't expect this kind of hurdle.
00:56:05Ugh, damn it.
00:56:06I didn't think they'd burst.
00:56:10Um, yeah, we were a bit panicked.
00:56:13They were fine earlier.
00:56:16Ugh, damn it.
00:56:19This is really bad.
00:56:20We used all the standard seafood that you'd expect.
00:56:30Blue crab.
00:56:33Abalone.
00:56:36Shrimp.
00:56:36And finally, monkfish.
00:56:40It's the shrimp of the sea.
00:56:42But then we thought we should feature the land too.
00:56:45So we decided that our dish should incorporate spring vegetables as well.
00:56:48Our dish is a medley of seasonal ingredients.
00:56:55Fresh seafood and fresh vegetables, the land and sea.
00:56:58It's most similar to a bouillabaisse, or a stew.
00:57:02And the star of the show is the blue crab.
00:57:05Should we steam them all?
00:57:07Yeah, let's do that.
00:57:08The meat's spread, but that works well.
00:57:11Okay, that's enough.
00:57:12Let's do 30 minutes.
00:57:15After giving the crabs a good wash,
00:57:17we took them and popped them in a steamer
00:57:20where they sat for about 28 minutes.
00:57:30Every season, when I have friends or guests visit my hometown,
00:57:34I cut the ends of the blue crabs
00:57:36and serve those to my guests first.
00:57:40The hindmost legs at the end are called dokbal.
00:57:43They're an incredibly delicious part of the blue crab
00:57:45on account of its meatiness.
00:57:52It's also easy to eat.
00:57:56If we're using blue crab...
00:57:58What's up?
00:57:58How about we set aside and serve the dokbal?
00:58:01Serve what?
00:58:02Dokbal.
00:58:02The backmost limbs.
00:58:03That's what we call them in here.
00:58:04Oh, these legs?
00:58:05You know, now that you mention it,
00:58:07that reminds me of something.
00:58:08Oh, yeah?
00:58:09So, there's this dish.
00:58:11You coat it in egg,
00:58:12and then you cook the whole thing in broth,
00:58:15the dashi stock.
00:58:16I see.
00:58:17And you don't keep boiling it.
00:58:18You know, in general,
00:58:20they say the best way to enjoy blue crab
00:58:22is to steam it.
00:58:23How do we reprocess that
00:58:25and take it one step further?
00:58:27That's the question.
00:58:28I want to add my touch.
00:58:32You think we can win with this?
00:58:34Yeah, I think we can.
00:58:37Once we've removed the blue crab meat,
00:58:40we'll use the shells to make a broth.
00:58:46And then use dried bonito flakes
00:58:47to create a second broth.
00:58:51Two different broths
00:58:52with two different flavors.
00:59:05And I'll add soybean paste to each broth.
00:59:09So they're really two soybean paste soups.
00:59:15And then, once they've been combined,
00:59:19that's our base for everything else.
00:59:22Here's the dog bao.
00:59:25If I have more later,
00:59:26I'll bring them over too.
00:59:27Got it.
00:59:34Then we take the legs,
00:59:35coat them in egg yolk,
00:59:37and gently place them in the broth.
00:59:43And as the yolk coating
00:59:44slowly absorbs the broth
00:59:46and its flavors,
00:59:49we get braised crab legs.
00:59:52And after a bit,
00:59:54I take them out
00:59:55and do the same thing
01:00:00with the shrimp.
01:00:01They all pass through the broth.
01:00:03Shrimp
01:00:04after shrimp.
01:00:09How did you do this?
01:00:12With the blue crab and abalone,
01:00:14we wanted to find a way
01:00:16to present their flavors
01:00:17in different ways.
01:00:19I steamed the abalone
01:00:21with some sake.
01:00:23Young-nim,
01:00:23the abalone's done too.
01:00:26Once Chef Che prepared the abalone,
01:00:29I sauteed some Kyogo mushrooms,
01:00:31king oyster mushrooms,
01:00:33and Italian parsley.
01:00:35At the top of the abalone
01:00:36is a small divot,
01:00:38and I went ahead
01:00:39and stuffed that
01:00:40with the mushroom mix.
01:00:41And then I took each one
01:00:45and pressed its stuffing side down
01:00:47onto a hot frying pan.
01:00:57Next,
01:00:57I hand-made some gnocchi.
01:01:01And I thought,
01:01:02for more flavor,
01:01:03it might be nice
01:01:03to stuff the gnocchi
01:01:04with blue crab meat.
01:01:05Which meant my gnocchi
01:01:12ended up resembling
01:01:13potato omshi.
01:01:15The goal is to individually
01:01:17and carefully prepare
01:01:18each element
01:01:19and then plate them together.
01:01:21Ugh, damn it.
01:01:26This is really bad.
01:01:27Should we try tying it?
01:01:28Like here?
01:01:29At the end?
01:01:30What if we use plastic wrap?
01:01:32Is that even possible?
01:01:33I'll take this piece
01:01:35and try rolling it.
01:01:41Do we give up?
01:01:43No.
01:01:43We'll fix this.
01:01:48Here.
01:01:50What?
01:01:50All right,
01:01:51let's see.
01:01:52Let's hope.
01:01:53How long should it steam?
01:01:54Fifteen minutes.
01:01:56It needs to look good, too.
01:01:58What's wrong with me?
01:02:04I've got to move.
01:02:05Come on.
01:02:06What's wrong?
01:02:07Why do I keep hesitating?
01:02:08It'll be fine.
01:02:10We need to grill the fish.
01:02:12Yeah, we're short on time.
01:02:13Let's go.
01:02:17Since the fish
01:02:18didn't marinate
01:02:19as long as we wanted,
01:02:20I gave the fillets
01:02:23another coat
01:02:23before grilling them.
01:02:24Now we just need
01:02:27that thing
01:02:28to turn out.
01:02:34Chef.
01:02:35Yes?
01:02:36What is it?
01:02:37Come here.
01:02:38Is it bad?
01:02:40Look at this.
01:02:41What?
01:02:50I think it worked.
01:02:51Just got to taste it.
01:02:54Delicious.
01:03:06And you know what?
01:03:07It's good, right?
01:03:07Let's grow that.
01:03:08Honestly,
01:03:09Chef Sam Kim
01:03:10is the best partner
01:03:11I've ever had.
01:03:12Let's finish it off.
01:03:14The base of our dish
01:03:15is simple.
01:03:16A sweet and tangy
01:03:17tomato slice
01:03:18with a balsamic sauce.
01:03:21Then we place
01:03:22our swim bladder sausage,
01:03:23which adds a rich
01:03:25and creamy flavor.
01:03:27Hand me the fish.
01:03:30Ooh, that's hot.
01:03:32And finally,
01:03:34served in a tiny saucer,
01:03:36is the salty prosciutto sauce
01:03:38to tie together.
01:03:44Wow.
01:03:45For our dish,
01:03:48we prepared croaker
01:03:49using a Japanese technique
01:03:51known as misoyaki.
01:03:52We chose a sweet marinade
01:03:53with white soybean paste
01:03:54then grilled the fish
01:03:55over charcoal.
01:03:57Beneath the filet
01:03:57is a cut of croaker sausage,
01:04:00which we made
01:04:01by stuffing the swim bladder
01:04:02and steaming it.
01:04:03And finally,
01:04:05there's an umami forage sauce
01:04:06made with Italian prosciutto ham.
01:04:08Looks good.
01:04:13We'd recommend eating
01:04:14all three elements together.
01:04:15All three?
01:04:16Yes.
01:04:16Not separately.
01:04:17That's right.
01:04:17Okay.
01:04:17I was hoping that their faces
01:04:42would light up
01:04:42when they finally tasted
01:04:45the swim bladder.
01:04:55All right, so,
01:04:56I don't know your history well,
01:04:58but you've cooked together
01:04:59before, right?
01:05:00We've cooked together,
01:05:02but not like this
01:05:03as a true duo.
01:05:04Oh, okay.
01:05:05And since we both
01:05:06have our own specialties,
01:05:07we wanted our dish
01:05:09to feel like Italian-enveloped
01:05:11Japanese cuisine.
01:05:13Italian-enveloped Japanese?
01:05:15Yes.
01:05:22Croaker miso yaki
01:05:23and prosciutto sauce.
01:05:30I mean,
01:05:32considering how they looked,
01:05:34it's just like round two
01:05:35when you have to stand
01:05:36and listen to them.
01:05:37And for me,
01:05:40specifically,
01:05:41it had been unpleasant.
01:05:42so I was really nervous.
01:05:47The liberation has ended.
01:05:51Chef Jung Ho-young
01:05:52and Chef Sam Kim,
01:05:55your survival candidates.
01:06:00Congratulations.
01:06:01Your survival candidates.
01:06:03Congratulations.
01:06:03When I saw the sliced tomatoes
01:06:09at the bottom,
01:06:10I didn't know
01:06:10if that would really contribute
01:06:12an Italian flavor.
01:06:14But the Italian flavor
01:06:15was present throughout
01:06:15and the whole dish
01:06:16was very harmonious.
01:06:18Chef Jung,
01:06:18you said that your concept
01:06:20was Italian-enveloped
01:06:22Japanese cuisine.
01:06:23And I think
01:06:24you two really nailed that.
01:06:26When I tasted it,
01:06:27that's exactly how the flavor
01:06:28is kind of layered in.
01:06:29It's one thing to
01:06:30have clear intentions,
01:06:31but it's another
01:06:32to actually deliver.
01:06:33And I really enjoyed it.
01:06:36Well done.
01:06:41Team Jung Ho-young
01:06:43and Sam Kim,
01:06:44please move
01:06:45to the survival zone.
01:06:49I was hoping
01:06:50we'd made something
01:06:51really commendable.
01:06:52So,
01:06:53I feel really proud.
01:06:54We survived.
01:06:55We get to stay a bit longer.
01:06:57Hey, Chef,
01:06:58should we maybe
01:06:59start plating?
01:06:59What?
01:07:00Maybe with this?
01:07:01Sure.
01:07:02I'm all done.
01:07:03Okay.
01:07:03The time has come
01:07:04for all the little elements
01:07:06to come together.
01:07:08Think of it
01:07:09like a showcase.
01:07:11A demonstration
01:07:13of both Japanese
01:07:14and Italian methods.
01:07:15Right down to the veggies
01:07:16with peas cooked
01:07:17in soy sauce,
01:07:19oven-roasted potatoes,
01:07:23and pan-fried asparagus.
01:07:25But it all comes together
01:07:29on one single platter.
01:07:33The techniques
01:07:34and expertise
01:07:34of Chef Kim Sung-woo
01:07:36are present
01:07:41alongside my own.
01:07:44And I think
01:07:45all of this
01:07:46really comes together
01:07:48in one big,
01:07:49delicious dish.
01:07:52Soak them in broth?
01:07:53Sure.
01:07:57And when they take a bite,
01:07:59the eastern and western influences
01:08:01should both be palpable.
01:08:11It's very pretty.
01:08:13And it looks delicious.
01:08:15The name of our dish
01:08:16is land and sea.
01:08:18For the base,
01:08:19we used
01:08:20Italian cooking techniques.
01:08:22But as a Japanese chef,
01:08:24I wanted to find a way
01:08:25to add some
01:08:26Japanese elements, too.
01:08:29And so,
01:08:29I was reminded
01:08:30of a dish
01:08:31made with soybean paste.
01:08:33So we made
01:08:33two broths,
01:08:35one with crab,
01:08:35one with bonito flakes,
01:08:37and blended them together.
01:08:39Were the vegetables
01:08:39cooked together?
01:08:41They were cooked separately.
01:08:42Each vegetable?
01:08:43Because each of them
01:08:44cooked differently.
01:08:45Yes, that's why.
01:08:46So you cooked them separately
01:08:47then you brought them together?
01:08:49Is that an order to this?
01:08:50I would recommend
01:08:51starting with the dokbal.
01:08:53Dokbal?
01:08:53Because traditionally,
01:08:54we reserve that
01:08:55for special guests
01:08:56such as yourselves.
01:08:57So I say dokbal.
01:08:59You can use your hands.
01:08:59Ah, okay.
01:09:00That's it.
01:09:01And then,
01:09:01the sauce?
01:09:02I'd take a small spoonful
01:09:03and pour it over the top.
01:09:05It's like when you
01:09:09get a big,
01:09:11meaty piece of crab.
01:09:12That's dokbal.
01:09:14And when you bite in
01:09:16and all the meat slides out,
01:09:18there's nothing like it.
01:09:30But their faces
01:09:31didn't really change,
01:09:33which confused me.
01:09:35Next,
01:09:35I'd try the potato gnocchi,
01:09:36which has a creamy
01:09:37internal texture.
01:09:38centre of it.
01:09:40Get watered up.
01:09:42Let's pour it back.
01:09:44Love it.
01:09:45Let's pour it back.
01:09:47Let's pour it back.
01:10:00Not really.
01:10:01thank you
01:10:13please excuse us
01:10:17this is
01:10:25very good
01:10:30yes the soup base is good and it's incredibly delicious
01:10:34i agree it's like being in japan then italy then japan then italy just back and forth
01:10:39right i'll have a very fun dish with different flavors everything looks good
01:10:44kind of want to jump in and try everything like oh man i loved it
01:10:47yeah they did an incredible job chefs chae kong ruck and kim sung un
01:10:55your survival candidates congratulations your survival candidates
01:11:00oh okay
01:11:06you know in a really technical sense
01:11:09every single component in this dish the vegetables the crab the abalone the chinese yam was perfect
01:11:16and even though i'm a judge just speaking as the person eating it
01:11:19it made me feel like a kid again
01:11:21kid again i kept asking myself what do i eat next i wanted to try it all all of the different
01:11:28flavors the different textures and at one point i wanted to steal from judge peck's plate
01:11:33and if he didn't finish his i would have i'm tearing up a bit but
01:11:39it feels amazing when you get that kind of feedback
01:11:42it was a harmonious dish well done chefs
01:11:48great job
01:11:54i i just had goosebumps all over and i thought you know maybe we'll make it to the end
01:12:02all the tastings have concluded
01:12:04the judges will now deliberate to determine which team survives and which team is eliminated
01:12:12the first place team selected from the survival zone
01:12:16will automatically advance to the top seven
01:12:19and the last place team selected from the elimination zone
01:12:21will be sent home
01:12:26now let's see here they all did well i think while they were all technically solid it's more
01:12:32challenging to try and showcase your own style i think those two did well together
01:12:39even as a survivor candidate i knew there were no guarantees i looked at the chef standing next to me
01:12:46none of them deserve to go home but also i really wanted a moment to breathe now as for the team to
01:12:56be eliminated i think that's a much harder call yeah i think we'd be up there if i'd listen to you
01:13:02don't say that i'm sorry sorry no don't be it was a tough challenge but at least we still had fun together
01:13:09you know the judges have reached their final decision
01:13:17now then the time has come to announce the results of round four the black and white alliance battle
01:13:28to begin we will first be announcing the team
01:13:32that the judges have selected for elimination are they really starting with that the candidates for
01:13:38elimination are team pak hyonam and chae yu gang
01:13:42even now i don't think there's a single part of the cooking process i regret
01:13:49team who took and chun sung hyon
01:13:54of course i'd love it if we made it to the next round he's grown up quite a bit
01:13:57and team kim hyon and venerable sunjay as long as i'm here i just want to do my best and have fun i'm just
01:14:09really trying to stay optimistic it was a tough call but we had to pick one and that team is
01:14:15and that team is chef che yu gang and chef pak hyonam thank you chefs thank you
01:14:28ultimately we felt there was a lack of harmony between each of your culinary styles
01:14:40and that's why we chose to eliminate you
01:14:43it's all about survival in the end all but one is going home so being able to come this far and
01:14:51being able to stand as equals with these incredible chefs especially master pak hyonam
01:14:56i want to pat myself on the head and say you did good yu gang
01:15:00i have no regrets being eliminated doesn't mean you're a failure so i want to say i'm so so happy
01:15:07that i managed to get this far and grateful that i was here yes wait here's two spots okay you put
01:15:15yours up here there great job let's go together let's go let's go
01:15:28next the time has come to announce the one and only surviving team
01:15:34and the first two contestants to secure their spots in the top seven i'm so nervous let's run i want it
01:15:41so bad it'll be okay you'll see the candidates for survival are im sung kun and brewmaster yun
01:15:50it was wonderful and devoid of any access i can't remember the last time i had some that was that good
01:15:56team sun jung one and culinary monster the apple the caviar and the overall buttery flavor it wasn't
01:16:02just delicious it was also well executed team jung ho young and sam kim your concept was italian
01:16:09enveloped japanese cuisine and you nailed that the italian flavor was present throughout and the whole
01:16:13dish was very harmonious and team check on rock and kim sung un the constant back and forth between the
01:16:19italian and japanese flavors was fun and exciting i wanted to steal from judge pexblade the first place
01:16:25team for the black and white alliance battle
01:16:34his team im song kun and brewmaster yun his team im song kun and brewmaster yun congratulations
01:16:40thank you thank you chef congratulations congratulations congratulations they finished first
01:16:48too congrats guys cool so cool it must have been delicious the greatest point of consideration when
01:16:56selecting a winner was the harmony displayed by the teams and their dishes the pork galbi was great but it
01:17:02wouldn't have you know stood out on its own and if brewmaster yun hadn't prepared her radish salad sam
01:17:08and samjong that sense of synergy would have been missing chef im's pork galbi was really excellent but eating
01:17:15it as sam with the radish salad and samjong i realized that i sensed both of you your cooking styles were
01:17:23conveyed to me so clearly and the way that their individual styles mingled so well together was quite
01:17:30moving outside of this competition if they ever opened a restaurant together i'd be a loyal customer
01:17:36from the first round until now i just can't believe everything that's happened to me
01:17:41and getting the chance to partner with someone like chef im was
01:17:47it was a great honor so i'd like to thank you chef im thank you everything thank you oh don't cry
01:17:54no need to cry it's a good thing when you consider what they did in an hour i mean
01:18:00they're pros they're built different there
01:18:08raise us up then knock us down does this mean we have to do something
01:18:13probably to the five teams whose statuses have not been determined
01:18:17please return to your workstations
01:18:25are we going again huh
01:18:30what now i'm already tired are we making something probably right now oh my god
01:18:39it'd be cruel to eliminate us here
01:18:43as of right now there are only five available slots for the next round of the competition
01:18:49with that we will now reveal the method that will be used to select the remaining contestants
01:19:07what is it
01:19:07oh huh
01:19:13what oh
01:19:17we're spinning
01:19:20oh no what now they spin too oh oh man we're moving now okay cool
01:19:27oh
01:19:32well i'm impressed
01:19:35does that mean
01:19:37oh my god
01:19:40they're actually spinning who knew it can't be serious
01:19:46i can't believe they did that announcing the second match of round four
01:19:52the one-on-one life or death match what oh no
01:20:01your opponent for the one-on-one life or death match
01:20:07is standing right in front of you
01:20:11really
01:20:13wow oh my god what do we do man this sucks
01:20:18it's face to face huh
01:20:32so
01:20:48so
01:21:00so
01:21:02so
01:21:08so
01:21:10so
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