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Short filmTranscript
00:00:00I will now announce the results.
00:00:09Okay.
00:00:09Im Sung-kun and Brewmaster Yoon, you are...
00:00:15Candidates for survival. Candidates for survival.
00:00:23Congratulations.
00:00:25Great job.
00:00:30Huh?
00:00:31They're in.
00:00:32Wow.
00:00:34Oh, good for them.
00:00:36You 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.
00:00:46It just seemed to harmonize in my mouth.
00:00:47Thank you so much.
00:00:48Every part of it was delicious.
00:00:50The samjong, the radish salad, the meat and the sam.
00:00:52Frankly, I can't remember the last time I had sam that was that good.
00:00:57Brewmaster Yoon, I think if you had gone ahead and prepared something more extravagant than this, it wouldn't have worked.
00:01:03It's a bit rustic, and that's its charm.
00:01:06Without her side dishes, I think the galbi would have been underwhelming.
00:01:10Yeah, I completely agree.
00:01:11She elevated something fairly mundane, and 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.
00:01:24Without Brewmaster Yoon's touch, yeah, this would have fallen flat.
00:01:27Yes.
00:01:28I'm sure there's people watching this who are confused.
00:01:31They 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, when you really taste it, those two chefs just, their 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, and that left a huge impact.
00:01:56I was impressed.
00:01:57Team Im Sung-kun and Brewmaster Yoon, please move to the survival zone.
00:02:08We did it!
00:02:10Congratulations.
00:02:13Hearing that it tasted better because we worked together was exactly what I wanted to hear.
00:02:19It'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 can only be achieved through teamwork.
00:02:29And because Brewmaster Yoon was so enthusiastic and supportive, the two of us were able to pull it off.
00:02:38Wow.
00:02:43See?
00:02:43Just gotta rip off the band-aid.
00:02:48Really, 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.
00:02:55Should I cut it up a bit more?
00:02:59Master Ho?
00:03:00Master-
00:03:01Don'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.
00:03:07That works?
00:03:07We can adjust the filling.
00:03:08Okay, okay, okay, okay.
00:03:08We'll just eat whatever we scoop out.
00:03:10All right.
00:03:12Perfect.
00:03:13Push it straight through.
00:03:15That's it.
00:03:17Exactly like that.
00:03:19Okay.
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, I just felt like I was a student again.
00:03:30If we do that and place it on top later, it'll be elevated.
00:03:34There.
00:03:34That's perfect.
00:03:35Okay.
00:03:36That looks good.
00:03:37There you go.
00:03:38Good job.
00:03:39Feels good.
00:03:40I'm nearly 60, but, you know, honestly, if I'd somehow never met and worked with Master
00:03:47Ho, I don't think I'd be here.
00:03:4933 years ago, he was my culinary master when I started at the Shiloh Hotel.
00:03:56He was my apprentice at the Shiloh Hotel.
00:03:58I taught him everything I could and then sent him to the Blue House.
00:04:02Actually, Master Ho recommended me for the position, and I worked there for a little over
00:04:0820 years.
00:04:11Master Ho was my teacher, and now, after all these years, I'm standing next to him as one
00:04:16of the best chefs in the country.
00:04:18And that just, it gets me.
00:04:22I'm sure this means a lot to you.
00:04:24Honestly, if I were you, and cooking alongside Chef Hu, I think I'd be a bit nervous, too.
00:04:29I would have never been a White Spoon-level chef if it hadn't been for Master Hu here.
00:04:34Oh, really?
00:04:34Yeah.
00:04:35You must be proud.
00:04:36He's grown up quite a bit.
00:04:39Getting the chance to work together and create another culinary masterpiece after 30 years.
00:04:44It's completely unexpected, but it's actually very fun.
00:04:48And I'm really looking forward to it.
00:04:51I think we should make something different.
00:04:52Some kind of dish that people don't usually have the opportunity to eat.
00:04:56All right.
00:04:57I have a few ideas.
00:04:58What do you think about lobster?
00:05:00Okay.
00:05:00I like that.
00:05:02Lobster with some kind of fruit, like mango.
00:05:05I don't think there's many dishes that combine mango and lobster.
00:05:08I always prioritize seasonal ingredients when making dishes, including this one.
00:05:13It's currently mango season, which means they're at the ripest and tastiest.
00:05:17And it's also the time of year in which lobsters plump up a bit.
00:05:20This is our mango lobster appetizer.
00:05:24A showcase of two seasonal ingredients prepared in a way to highlight their fresh and natural flavors.
00:05:30All right.
00:05:30Here we go.
00:05:31For lobsters, you steam them for three to five minutes.
00:05:37It's similar to soft-boiled eggs.
00:05:38They should be cooked just enough.
00:05:48Let it cool.
00:05:49Could you check on the boiled heads?
00:06:05Sure.
00:06:05Give them here.
00:06:06Gotcha.
00:06:07Our main ingredient was spiny lobster.
00:06:10Here.
00:06:12Look 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.
00:06:24Last four.
00:06:25There for the taking.
00:06:27Spiny lobsters don't have big front claws.
00:06:32So all of their meat is in their main body.
00:06:35And because of that, the meat's more tender and the flavor's richer and more briny.
00:06:41It's great.
00:06:41We're making a dish that stays true to its ingredients.
00:06:48It's a fresh lobster salad with Chinese-style sauce.
00:06:52Since Chef Che is a Chinese cuisine specialist and I am a French cuisine specialist, this is
00:06:58a two-part dish.
00:06:59You're dressing Chinese-style.
00:07:01Yeah, yeah.
00:07:01And a bisque vichyssoise.
00:07:04Ah, vichyssoise.
00:07:04Vichyssoise is a classic French dish.
00:07:08It's like a cold potato soup.
00:07:10The base of the vichyssoise will be made using lobster broth.
00:07:15First thing that we do is simmer the leftover lobster heads.
00:07:19That creates the broth.
00:07:22Then we take potatoes, leeks, and onions, add the broth, and blend together.
00:07:29Then 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.
00:07:39So to complement Chef Pac's vichyssoise, I made chilled Chinese-style cream sauce.
00:07:50The sweetness from the added carrot emulsion gives the sauce an elegant finish.
00:07:55We decided to serve the mango lobster appetizer with a light mayo-based sauce.
00:08:07Both the mango and lobster are super fresh ingredients, and you should be able to taste
00:08:12that when you take a bite.
00:08:14So, you want to prepare them in a way that highlights that flavor.
00:08:17There's endless possibilities when it comes to sauce, but this dish doesn't need anything
00:08:22heavy, and so I opted for a light sauce with a milder flavor.
00:08:26The sauce recipe is actually pretty simple.
00:08:29Take some mayo, some yogurt, combine and add a little bit of fresh squeezed lemon juice.
00:08:33All right.
00:08:44That looks really good.
00:08:47Almost.
00:08:48Okay.
00:08:50Good.
00:08:50That looks nice.
00:08:52You could 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, and I don't know if we'll get this opportunity again.
00:09:07The way the flavors harmonize together should evoke the friendship between culinary master
00:09:13and apprentice.
00:09:13The tenderness of the mango and the sweetness of the lobster, racked in a savory mayo sauce,
00:09:37a dish in which you can taste the harmony of the ingredients the second it hits your taste buds.
00:09:43It's actually been 33 years since the two of us have cooked together.
00:09:49So we created a dish that we felt would embody the concept of harmony and collaboration.
00:09:54An appetizer?
00:09:55Yeah.
00:09:56Thank you very much.
00:09:57For the first bite, we'd recommend eating the mango and the lobster together.
00:10:03Like this?
00:10:03I 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.
00:10:41Thank you again, chefs.
00:10:43For me, I think that because they're Chinese cuisine specialists, they're mainly focused on ingredients and capturing their natural flavors.
00:11:02Deliberation has ended.
00:11:08Judges, please announce the results.
00:11:11Chef Hu Duk-juk and Chef Chun-sung Hyun, the two of you are up for elimination.
00:11:22Are up for elimination.
00:11:24Thank you again.
00:11:25Yes, thank you, chef.
00:11:26So you presented this as an appetizer, and when I imagined eating it as the start of my meal, the amount of mayo present, how it all came together, it felt greasy.
00:11:38And for me, it just didn't work.
00:11:41Still, thank you very much for the day.
00:11:43Thank you again, chef.
00:11:44Team Hu Duk-juk and Chun-sung Hyun, please move to the elimination zone.
00:11:48Oh, shit.
00:11:52No way.
00:11:53Please move to the elimination zone.
00:11:54Oh, man, that's scary.
00:12:07Maybe the sauce was...
00:12:08But...
00:12:09Let's add some of this.
00:12:15Yes, chef.
00:12:16Just 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.
00:12:24Let the natural flavor of the main ingredient shine through.
00:12:31Once the sauce is done, we take a spoonful and drizzle a bit over the back of the lobster.
00:12:38We'll plate those in the center on a salad of asparagus and fresh avocado.
00:12:43And to finish it off, the dish will be topped with a serving of our homemade almond jelly, just as a special touch.
00:13:04Here we go.
00:13:05Here we go.
00:13:06Here we go.
00:13:07Here we go.
00:13:10All done.
00:13:11All done.
00:13:20We'd like to start with the name of our dish.
00:13:23Here we go.
00:13:24This is the 1964 Silk Road Imperial Lobster.
00:13:28Why 1964?
00:13:30That was the year China and France first established diplomatic relations.
00:13:35And we decided to commemorate that by creating a dish that merged both of our culinary styles.
00:13:49There's fishy squads.
00:13:50Okay, then, this on top?
00:13:52Yes.
00:13:52Just like that.
00:13:53That's it.
00:13:53That's it.
00:13:53The Spiny Lobster.
00:14:09It's really top-notch.
00:14:11Oh, good.
00:14:12It's perfectly steamed and delicious.
00:14:14Chef Chae Yu Gong, what was your contribution?
00:14:17I was in charge of creating the base sauce, which is the core of the dish.
00:14:20I wanted to create a sauce that would blend everything together.
00:14:26Please, wait over there.
00:14:31Great job.
00:14:33Come here.
00:14:34You did great.
00:14:36I think the name and concept are really excellent.
00:14:39Yeah.
00:14:40And very creative.
00:14:41It's a French dish.
00:14:42And I like that.
00:14:43But what I think is more important here...
00:14:49Okay.
00:14:50Deliveration has ended.
00:14:54Judges, please announce the results.
00:14:57Chefs Pak Kyo Nam and Chae Yu Gong.
00:15:03You are up for elimination.
00:15:06Thank you, chefs.
00:15:08As I was eating, I felt a bit of the Chinese cuisine element, but, you know, even if it
00:15:14wasn't a 50-50 split, I needed more of that Chinese cuisine influence to be present in
00:15:20order to call this a true collaboration.
00:15:22Ultimately, the harmony between the two cuisines was just a bit too unbalanced.
00:15:27I accidentally let the French dominate.
00:15:30If I'd pushed for it more, it would have been more Chinese.
00:15:33Yeah.
00:15:33Oh, look.
00:15:34Our friends are here.
00:15:36Come on and join us.
00:15:38Good job, guys.
00:15:40Really.
00:15:41Good effort.
00:15:42You guys did your best.
00:15:43Just yet.
00:15:43That's right.
00:15:44Maybe we'll go up later.
00:15:46Yeah.
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 that most chefs can't usually bring.
00:16:05I think if we put our heads together, honestly, I think we can manage to surprise Chef Ahn Sung Jae.
00:16:11Expectations are high.
00:16:11Exactly.
00:16:13We brainstormed for a while.
00:16:15We didn't want to make something obvious.
00:16:18Since the two of us have spent time in the U.S., maybe 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?
00:16:28What about Waldorf salad?
00:16:30Waldorf salad, huh?
00:16:31I have a lot of memories from the U.S., and there's this dish from New York called the Waldorf salad.
00:16:37Its signature components are the apples, celery, and walnuts.
00:16:41I don't think we can get away with just slightly changing it.
00:16:45Yeah, 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 in a more creative way.
00:16:53Taking the elements of the salad and create something that's not a salad.
00:16:58There's no seafood, right?
00:17:00Not at all.
00:17:00Apples, celery, walnuts.
00:17:02We could add crab.
00:17:04That'd be good.
00:17:05We'd remove the meat from the body and make it a salad.
00:17:08We're filling it here?
00:17:10Yeah.
00:17:10Okay, so you'll place it down like this?
00:17:12Yeah, exactly.
00:17:13Like kimbap.
00:17:14And cut it?
00:17:15Yeah.
00:17:17Okay.
00:17:18You can easily find gelatin in most stores.
00:17:20Yeah, you can.
00:17:21Maybe we can do gelƩe?
00:17:22GelƩe?
00:17:23Yeah, I like that idea.
00:17:25The crab taste could be strong, so apple jelly balls?
00:17:28I think it might be nice to use caviar.
00:17:31I think both of us know how to use it well.
00:17:34I don't think anyone else would use it.
00:17:41Yeah, no, I think you're right.
00:17:43I think we can place the brioche over here and top with caviar.
00:17:46There's a lot of elements at play here, which makes it a pretty ambitious dish.
00:17:53The timing's tight too, but I want the judges to say, wow, they did that.
00:17:58Okay, let's break this down into five-minute intervals.
00:18:0325 slots.
00:18:05We just need to follow the timeline.
00:18:07Great.
00:18:08It's usually two-minute intervals.
00:18:10Frankly, it feels like we're playing fast and loose here.
00:18:17At 30 minutes till...
00:18:18Finish at 90, taste at 30, and based on...
00:18:20So start relaxed, but try to finish by 90, right?
00:18:23If you get flustered or start to stress out, you can look and go, oh, I'm doing this now.
00:18:33Got it.
00:18:33If everything goes to plan, I think we're going to end up with an amazing dish.
00:18:38If I do a good job, I think good things will happen in turn.
00:18:42Chefs, you may now begin.
00:18:53Chefs, you may now begin.
00:19:23If something goes wrong, well, there's no plan B.
00:19:46All we have is plan A, and if that fails, then the dish fails.
00:19:50That's a big risk.
00:19:50We could have played it safe, but we wanted to challenge ourselves.
00:20:00You can't be innovative without challenging yourself.
00:20:12Very 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 that I thought would work well with our textures.
00:20:25We're also serving some apple jelly, since apples are a staple of Waldorf salads.
00:20:31First, I'll juice the apples, add that to some gelatin, and let it set.
00:20:35So, it's not really appetizing to have a big chunk of jelly, so...
00:20:44I'm going to finely chop it into super tiny pieces, and make little jelly balls.
00:20:51I think those work.
00:21:20So, my first order of business was making the sheet cake to wrap the snow crab salad.
00:21:27It's a pretty lengthy process, so I had to start it right away.
00:21:33Especially with our time limit.
00:21:36While I did that, Chef Sun took care of the snow crab.
00:21:39We didn't just steam them, we char-grilled them too, and they smelled great.
00:21:43But as I grilled the snow crab, I realized we could extract a richer sauce if we crushed the grilled shells.
00:22:10So, I took the carcasses, some veggies, tossed them in a pot, and brought it to a boil to make a nice stock base.
00:22:21Then I added tomato paste, a little bit of brandy, set it aflame to burn the oil.
00:22:34And let the whole thing simmer and reduce for 30 minutes.
00:22:38And 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.
00:22:55Don't look at our timeline.
00:22:58There's something about a timeline that puts you at ease.
00:23:02And 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 and roll it all together.
00:23:13Got it.
00:23:14We're making a genois, which is basically your standard sheet cake.
00:23:20There's the regular genois base.
00:23:23And another base that has herbs added.
00:23:26So when the sheet bakes, it should create a striped pattern.
00:23:36The genois has two primary rolls, to add a bit of sweetness and wrap everything else in a nice soft shell.
00:23:43The genois itself doesn't take long to bake, so you have to be careful.
00:23:47I think I would check it every three to five minutes.
00:23:54Excuse me.
00:23:56Excuse me.
00:24:26Excuse me.
00:24:27Excuse me.
00:24:28Excuse me.
00:24:37The reduction is sweet, but it 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.
00:24:50I'll add the meat.
00:24:57Should we start plating?
00:25:01I'll mix this first.
00:25:02It 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.
00:25:20I'll scoop that onto the genois, and roll it up.
00:25:27I'm going to scoop that onto the genois, and roll it up.
00:25:30I'm going to scoop that onto the genois, and roll it up.
00:25:31Sauce is down.
00:25:37Let's roll it up.
00:25:39We're going this way, right?
00:25:41Yep.
00:25:48Salad.
00:25:49At the end, salad, oil...
00:25:52Can it roll?
00:25:53Can it roll?
00:25:53Can it what?
00:25:54Can it roll?
00:25:55At the end, salad, oil...
00:25:57Can it roll?
00:25:59Can it what?
00:26:00Can it roll?
00:26:02I'm worried.
00:26:03Is it too dry?
00:26:03Yeah.
00:26:04Oh, shit.
00:26:05The plan was to roll it like kimbap.
00:26:23But kimbap is super flexible, and the genois ended up being more a mix between a sheet cake
00:26:30and a cookie.
00:26:31So, 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.
00:26:55This...
00:26:55What if we steamed it?
00:26:57You want to try?
00:26:58Okay.
00:27:01Theoretically, the texture would soften if we added moisture, so we switched the oven
00:27:05to 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.
00:27:22Do 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.
00:27:40Tell me the paper?
00:27:40What?
00:27:41What?
00:27:54These 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.
00:28:30Please save it.
00:28:33Got it.
00:28:34It worked.
00:28:35Oh, wait, wait, wait.
00:28:42Okay.
00:28:46You have four minutes remaining.
00:28:56We just had to do our best.
00:29:03Did we miss anything?
00:29:04I think we're good.
00:29:11Seriously, 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...
00:29:21I feel like I really let Chef Jongwon down.
00:29:25It'll work, Hyunjin.
00:29:27We worked hard.
00:29:28Man, I feel like I'm not going to do our best.
00:29:31Man, please work.
00:29:33Team Sun Jongwon and Culinary Monster, please move to the judging table.
00:29:37Oh, guys.
00:29:38Let's go.
00:29:38What do you think?
00:29:44Huh?
00:29:46Oh, buddy.
00:29:46Let's go.
00:29:48Let's go.
00:29:51Let's go.
00:29:52I'm sure their expectations were high, and I felt as though we failed to meet those expectations.
00:30:14At least I did, so I was quite worried.
00:30:16Today, we prepared a Waldorf salad, with a modern-day twist.
00:30:27Our 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 really 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.
00:30:50If 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.
00:30:59But it's probably ideal flavor-wise, as the jelly melts a bit, with the saltiness of the caviar, we could at least try to ask them.
00:31:09Honestly, I thought the portions were quite big, but if they ate them all at once, it would probably taste better than eating each part separately.
00:31:19We'll check with you first.
00:31:20You want the caviar, too?
00:31:27It's fine dining, right?
00:31:29All right, all 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.
00:31:42Mmm.
00:31:43Mmm.
00:31:50Would 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 gelƩe, would not only blend well, but also enhance the overall seasoning of the crab salad.
00:32:34That's why we recommended it.
00:32:36Mmm.
00:32:38Okay.
00:32:39I 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.
00:32:54Mm-hmm.
00:33:08Well, to that end, since both of them have a similar cooking style, they approach things similarly.
00:33:13From the use of the ingredients to the overall flavor.
00:33:24Okay.
00:33:28I think they're done.
00:33:29The deliberation has ended.
00:33:40Judges, please announce the results.
00:33:44Chef Sun Jung Wan and Culinary Monster.
00:33:47Chef Sun Jung 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 to 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 texture shifted in each bite.
00:34:34I wasn't sure what they were going for at first.
00:34:36Like, 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, you know, who did what specifically.
00:34:50I think that's a trademark of a great collaboration, and I very much enjoyed it.
00:34:57Team Sun Jung Wan and Culinary Monster, please move to the survival zone.
00:35:02Nicely 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?
00:35:35Our 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.
00:36:25We both make Korean cuisine, but you're more traditional, and I'm more modern.
00:36:30I know there's 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.
00:36:46Kimbap?
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.
00:36:52Hyun 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 kimbap.
00:37:03You get sides, like kimchi, and pickled radish.
00:37:06That's right.
00:37:07And sometimes you get miso soup as well.
00:37:08So the kimbap goes here, right on the plate, then 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, and 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 kimbap.
00:37:38When most people think of kimbap, they think of fillings like ham, sausage, and egg.
00:37:47Something soft and usually very tender.
00:37:50I was envisioning a kimbap that needed to be chewed and savored, not quickly eaten.
00:37:55When I make kimbap, 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.
00:38:08I wanted my kimbap 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 kimbap do you want to make?
00:38:22Abalone.
00:38:22Ah, abalone.
00:38:24I like to use that as my filling.
00:38:26Or if you like, you can serve it next to it.
00:38:29So I chose abalone kimbap.
00:38:32Venerable Sunjay 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,
00:38:41I took a mix of soy sauce and sesame oil and rubbed that all over them.
00:38:48One thing that Venerable Sunjay 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.
00:38:59In 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 sautƩ 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 gorilla oil,
00:39:23and slowly stir-fried the burdock over low heat.
00:39:25Over time, the burdock develops a nicer, sweeter flavour.
00:39:31And at the end, I added some aged soy sauce and grain syrup and simmered it down.
00:39:45The carrots taste like carrots,
00:39:48the burdock like burdock,
00:39:49but that's how it should be.
00:39:50You should taste the original flavour of the ingredients.
00:39:53Should I roll the kimbap?
00:39:56Sure, 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,
00:40:15something comforting.
00:40:19I grind the seaweed.
00:40:20Then mix the resulting powder with some mascarpone.
00:40:33After a while, it breaks apart and becomes a rice-like mixture.
00:40:37Our individual talents,
00:40:39our culinary values,
00:40:40and our shared love for Korean cuisine,
00:40:42I wanted to make sure that all those aspects
00:40:45were present throughout our dish.
00:40:46Am I done?
00:41:09Yeah, I think I am.
00:41:10Okay.
00:41:11Okay.
00:41:12Okay.
00:41:30Okay.
00:41:30What's nice about cutting into a roll of kimbap
00:41:53is that you get to see all the ingredients.
00:41:56It's great when there's lots of color.
00:42:00For the judges, I think the highlight of the dish
00:42:04is how well-balanced the ingredients are.
00:42:14Soybean paste soup.
00:42:16How should I make it?
00:42:17It's soup, so I think the broth should be on the lighter side
00:42:20rather than an actual stew.
00:42:22Sure.
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.
00:42:31For the soybean paste soup,
00:42:33to make sure you can taste the vegetables,
00:42:35I decided to scoop the zucchini with a spoon
00:42:38to get thin shavings,
00:42:40which I mix with soybean paste.
00:42:46After making a radish and kelp broth,
00:42:51I add zucchini, green chili peppers,
00:42:54and piyogo mushrooms.
00:42:55Then I just let it boil.
00:42:57I don't add anything else because I don't really need to.
00:43:00It's sweet and delicious.
00:43:02Let's play quickly.
00:43:03How about I ladle some soybean paste soup?
00:43:06Great.
00:43:06Great.
00:43:06Venerable Sanjay,
00:43:19I think we've done well for ourselves.
00:43:21Me too.
00:43:22I've been praying non-stop.
00:43:23Right.
00:43:24What is your faith again?
00:43:26I'm a Christian.
00:43:27Right.
00:43:28Well, now we have God and Buddha with us
00:43:30since we both prayed.
00:43:32I'll go with you, okay?
00:43:36One, two, three.
00:43:50Today, we decided to make a set meal of kimbap,
00:43:53a beloved Korean soul food dish.
00:43:55Our set meal comes with two different types of kimbap.
00:43:58My kimbap's filled with tofu
00:43:59and Hyun's kimbap is filled with abalone.
00:44:02As for our sides,
00:44:03we have a clear soybean paste soup,
00:44:06braised walnuts made with kochujang,
00:44:08and kimchi made with albaegi cabbage,
00:44:13soy sauce, grain syrup,
00:44:14perilla oil, vinegar,
00:44:16and some lemon zest,
00:44:17just to add a little extra freshness to the plate.
00:44:20Each sauce, kochujang, soybean paste,
00:44:22and soy sauce is represented by one of the side dishes,
00:44:25which have been placed accordingly.
00:44:29about six minutes to open for new people.
00:44:32A powerful Lily feels back to the beloved base.
00:44:33You can wait to see some things.
00:44:36Now, the vineyard formula will be perfect.
00:44:37That is denken Amaamos,
00:44:37the master really won't be perfect.
00:44:38My grandma doesn't know the characteristics.
00:44:47These are the type 1.
00:44:48You want to pull up,
00:44:49the logo ademƔs.
00:44:52Every single time you nutritional food comes,
00:44:55I want to weigh in on your plate.
00:44:57So, regarding this dish and its different components, Chef Kim Hee Eun, the abalone and cheese gimbab was your contribution, right?
00:45:18Yes, I made that, as well as the fresh kimchi.
00:45:21And the soybean paste.
00:45:22That was my contribution.
00:45:23The very venerable Sanjay, she seasoned it, as well as the delicious braised burdock.
00:45:30Please step aside for a moment.
00:45:45As I was eating the gimbab, I sensed a sort of restraint, as in when you make gimbab in the style of temple cuisine.
00:45:52Right.
00:45:52This is it. This is how the gimbab would taste.
00:45:55And then...
00:45:57For 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 Eun.
00:46:09You're up for elimination.
00:46:19You're up for elimination.
00:46:21You're up for elimination.
00:46:23I'm really sorry.
00:46:24To 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.
00:46:40This is how the gimbab would taste.
00:46:43And then, the moment I tasted Chef Kim Hee Eun's gimbab, 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, yeah, yeah.
00:46:53The flavors really clash against each other.
00:46:55Yeah, yeah. That's why I asked who made which part of the dish, because I realized those two elements were separate.
00:47:00Ah, okay.
00:47:01You could tell it was made by someone else.
00:47:02Yeah, that 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.
00:47:11I think where we saw the most discord was the soybean paste soup and your gimbab. They're both delicious.
00:47:19But 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.
00:47:32Thank you, thank you. Thank you.
00:47:36What a shame.
00:47:38Team 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. I just feel guilty. I feel awful about it.
00:48:02If it were just me, I would have been fine. But I have a partner with me, so I feel a bit bad for her.
00:48:11Ah, what a shame.
00:48:13I felt we worked together, didn't we? It's our dish.
00:48:16Don't worry. You'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.
00:49:13I 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.
00:49:25Oh, 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, too 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...
00:50:10We 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...
00:50:22Yeah.
00:50:22No, I just don't...
00:50:24Uh...
00:50:25It'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,
00:50:37Chef Che is also known for his fish dishes.
00:50:40Then there's Chef Kim Song-un,
00:50:42a 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
00:50:53that 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,
00:51:08so I chose croaker.
00:51:13I'm making grilled croaker with soybean paste.
00:51:15I take Japanese white soybean paste,
00:51:20add a bit of mirin, sugar, and sake,
00:51:24then mix.
00:51:27That creates a sweet and salty marinade,
00:51:30which I bathe the croaker in.
00:51:34Once marinated,
00:51:35we decided to grill the fish fillets over charcoal.
00:51:39But we wanted to make an Italian-Japanese dish.
00:51:42We couldn't just leave the miso by itself.
00:51:46So I took some prosciutto and Italian ham
00:51:49and sautƩed it with some bacon and onions
00:51:55before adding in a croaker-based fish broth,
00:52:01a sauce with Italian umami flavor
00:52:05to complement the fish.
00:52:06Japanese 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
00:52:20between the fish and sauce.
00:52:22Okay, swim bladder.
00:52:24We need that.
00:52:25Okay, the croaker meat is great on itself,
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
00:52:48to make an Italian-style sausage,
00:52:51as I'm also making the filling
00:52:52that we'll use to stuff the sausage.
00:52:54Could you chop it finely?
00:52:55Just once?
00:52:56Yeah, so I can grind it down.
00:53:03Can 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.
00:53:30I'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.
00:53:46Take grated Chinese yams.
00:53:47Take grated Chinese yams.
00:53:50That's blending nicely.
00:53:52Add to the remaining croaker meat.
00:53:54And 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?
00:54:14Seriously?
00:54:14I wish someone could hold it down.
00:54:21We intended to split the work evenly, but...
00:54:24As 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.
00:54:41The filling should be more than fish paste.
00:54:44Otherwise, it tastes boring.
00:54:46So Chef Sam blanched bracken.
00:54:48A bit of burdock.
00:54:50And bamboo shoots.
00:54:53Before adding them to the filling.
00:54:59Open slightly.
00:55:04All right.
00:55:06One sec.
00:55:06Almost got it.
00:55:11Put it all the way in.
00:55:12As far as you can.
00:55:13Okay.
00:55:17It's working, right?
00:55:18We got it.
00:55:18You sure?
00:55:19Yes.
00:55:20Okay, I see it sliding down now.
00:55:21Hang on, wait. It burst here.
00:55:23Okay, I see it sliding down now.
00:55:24Hang on, wait. It burst here.
00:55:25Maybe we can...
00:55:26No, wait. It's coming out.
00:55:27Oh, 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.
00:55:45No, 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.
00:55:54The 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.
00:56:08I 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.
00:56:17This is really bad.
00:56:26We used all the standard seafood that you'd expect.
00:56:30Blue crab.
00:56:33Abalone.
00:56:35Shrimp.
00:56:37And finally, monkfish.
00:56:39It'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.
00:56:51Our 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.
00:57:01And 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,
00:57:18we took them and popped them in a steamer where they sat for about 28 minutes.
00:57:22Every season, when I have friends or guests visit my hometown,
00:57:34I cut the ends of the blue crabs and serve those to my guests first.
00:57:40The hindmost legs at the end are called tokbal.
00:57:43They're an incredibly delicious part of the blue crab on 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 tokbal?
00:58:01Serve what?
00:58:02Dokbal, the backmost limbs.
00:58:03That's what we call them in tae.
00:58:04Oh, these legs?
00:58:05You know, now that you mention it, that reminds me of something.
00:58:08Oh, yeah?
00:58:09So, there's this dish.
00:58:11You coat it in egg, and then you cook the whole thing in broth.
00:58:15The dashi stock.
00:58:16I see.
00:58:16And you don't keep boiling it.
00:58:18You know, in general, they say the best way to enjoy blue crab
00:58:22is to steam it.
00:58:23How do we reprocess that and take it one step further?
00:58:27That's the question.
00:58:28I want to add my touch.
00:58:31You 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 to create a second broth.
00:58:48Two different broths with two different flavors.
00:59:05And I'll add soybean paste to each broth.
00:59:09So they're really two soybean paste soups.
00:59:11And then, once they've been combined,
00:59:19that's our base for everything else.
00:59:23Here's the dokpa.
00:59:25If I have more later, I'll bring them over too.
00:59:27Got it.
00:59:34Then we take the legs, coat them in egg yolk,
00:59:36and gently place them in the broth.
00:59:42And as the yolk coating slowly absorbs the broth
00:59:46and its flavors,
00:59:48we get braised crab legs.
00:59:53And after a bit, I take them out
00:59:55and do the same thing with the shrimp.
01:00:00They 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,
01:00:15we wanted to find a way to present their flavors
01:00:17in different ways.
01:00:19I steamed the abalone
01:00:21with some sake.
01:00:23Young-nim, the abalone's done too.
01:00:24Once Chef Che prepared the abalone,
01:00:29I sautƩed some kyogo mushrooms,
01:00:31king oyster mushrooms,
01:00:33and Italian parsley.
01:00:35At the top of the abalone is a small divot,
01:00:38and I went ahead and stuffed that
01:00:40with the mushroom mix.
01:00:43And then I took each one
01:00:45and pressed it stuffing side down
01:00:47onto a hot frying pan.
01:00:54Next, I hand-made some gnocchi.
01:01:01And I thought, for more flavor,
01:01:03it might be nice to stuff the gnocchi
01:01:04with blue crab meat.
01:01:10Which meant my gnocchi
01:01:12ended up resembling potato omshi.
01:01:15The goal is to individually
01:01:17and carefully prepare each element
01:01:19and then plate them together.
01:01:21Ah, damn it.
01:01:24This 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?
01:01:34I'll take this piece
01:01:35and try rolling it.
01:01:41Do we give up?
01:01:43No, we'll fix this.
01:01:48Here.
01:01:50What?
01:01:51All right, let's see.
01:01:52Let's hope.
01:01:53How long should it steam?
01:01:5415 minutes.
01:01:56It needs to look good, too.
01:02:02What'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.
01:02:13Let's go.
01:02:14Let's go.
01:02:14Since the fish didn't marinate
01:02:19as long as we wanted,
01:02:21I gave the fillets another coat
01:02:24before grilling them.
01:02:25Now we just need
01:02:27that thing to 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.
01:02:52Delicious.
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 tomato slice
01:03:18with a balsamic sauce.
01:03:21Then we place
01:03:22our swim bladder sausage,
01:03:24which 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
01:03:35is 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
01:03:55then 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.
01:04:04And finally,
01:04:05there's an umami forage sauce
01:04:06made with Italian prosciutto ham.
01:04:09Looks good.
01:04:10Sure.
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.
01:04:40I was hoping
01:04:41that their faces
01:04:42would light up
01:04:42when they finally tasted
01:04:45the swim bladder.
01:04:55All right,
01:04:56so I don't know
01:04:57your 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 first time.
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.
01:05:11Italian-enveloped Japanese.
01:05:15Yes.
01:05:22Croaker miso yaki
01:05:23and prosciutto sauce.
01:05:30I mean,
01:05:31considering 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
01:05:38for me specifically,
01:05:41it had been unpleasant,
01:05:43so I was really nervous.
01:05:47The liberation has ended.
01:05:51Chef Jung Ho-young
01:05:52and Chef Sam Kim.
01:05:57Your survival candidates.
01:06:00Congratulations.
01:06:00Your survival candidates.
01:06:02When I saw the sliced tomatoes
01:06:09at the bottom,
01:06:10I didn't know if that would
01:06:11really 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
01:06:30to have clear intentions,
01:06:32but 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.
01:06:48I was hoping
01:06:50we'd made something
01:06:51really commendable,
01:06:52so I feel really proud.
01:06:54We survived.
01:06:55We get to stay
01:06:56a bit longer.
01:06:57Hey, Chef,
01:06:58should we maybe
01:06:59start plating?
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.
01:07:12A 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 and expertise
01:07:34of Chef Kim Sung-woo
01:07:36are present
01:07:41alongside my own.
01:07:44And I think all of this
01:07:46really comes together
01:07:48in one big, delicious 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.
01:08:14The name of our dish
01:08:16is land and sea.
01:08:19For the base,
01:08:20we used Italian cooking techniques.
01:08:22But as a Japanese chef,
01:08:24I wanted to find a way
01:08:25to add some Japanese elements, too.
01:08:29And so I was reminded
01:08:30of a dish made
01:08:31with soybean paste.
01:08:33So we made two broths,
01:08:35one with crab,
01:08:35one with bonito flakes,
01:08:37and blended them together.
01:08:38Were the vegetables
01:08:39cooked together,
01:08:40or were...
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
01:08:47as I brought them together?
01:08:49Is there an order to this?
01:08:50I would recommend
01:08:51starting with the ttokbal.
01:08:53Ttokbal?
01:08:53Because traditionally,
01:08:54we reserve that
01:08:55for special guests
01:08:56such as yourselves.
01:08:57So I say ttokbal.
01:08:59You can use your hands.
01:09:00Ah, 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.
01:09:08It's like when you
01:09:09get a big, meaty piece of crab.
01:09:12That's ttokbal.
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, I'd try the potato gnocchi,
01:09:36which has a creamy
01:09:37internal texture.
01:09:38It's like a big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big, big
01:10:15Please excuse us.
01:10:24This is...
01:10:26Very good.
01:10:30Yes, the soup base is good, and it's incredibly delicious.
01:10:34I agree.
01:10:34It's like being in Japan, then Italy, then Japan, then Italy, just back and forth.
01:10:39Right.
01:10:40I'll have back and forth with different flavors.
01:10:43Everything looks good, too.
01:10:44I kind of want to jump in and try everything.
01:10:46Like, oh, man, what's this?
01:10:47I loved it.
01:10:48Yeah, they did an incredible job.
01:10:51Chefs Chaikong Rok and Kim Sung Un,
01:10:55you're survival candidates.
01:10:56Congratulations.
01:10:58You're survival candidates.
01:11:02Oh, okay.
01:11:04You know, in a really technical sense,
01:11:09every single component in this dish,
01:11:11the vegetables, the crab, the abalone, the Chinese yam, was perfect.
01:11:16And even though I'm a judge,
01:11:17just speaking as the person eating it,
01:11:20it made me feel like a kid again.
01:11:22I kept asking myself,
01:11:24what do I eat next?
01:11:26I wanted to try it all,
01:11:27all of the different flavors, the different textures.
01:11:30And at one point,
01:11:31I wanted to steal from Judge Peck's plate.
01:11:33And if he didn't finish his, I would've.
01:11:36I'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.
01:11:44Well done, chefs.
01:11:45I just had goosebumps all over.
01:11:57And I thought, you know, maybe we'll make it to the end.
01:12:00All the tastings have concluded.
01:12:05The judges will now deliberate
01:12:06to determine which team survives
01:12:09and which team is eliminated.
01:12:12The first place team selected from the survival zone
01:12:15will automatically advance to the top seven.
01:12:19And the last place team selected from the elimination zone
01:12:22will be sent home.
01:12:23Now let's see here.
01:12:28They all did well.
01:12:29I think while they were all technically solid...
01:12:32It's more challenging to try and showcase your own style.
01:12:35I think those two did well together.
01:12:37Even as a survivor candidate,
01:12:41I knew there were no guarantees.
01:12:44I looked at the chefs standing next to me.
01:12:50None of them deserve to go home.
01:12:52But also, I really wanted a moment to breathe.
01:12:55Now as for the team to be eliminated...
01:12:57I think that's a much harder call.
01:12:59Yeah.
01:13:00I think we'd be up there if I'd listened to you.
01:13:02Don't say that.
01:13:03I'm sorry.
01:13:04Sorry.
01:13:04No, don't be.
01:13:05It was a tough challenge.
01:13:07But at least we still had fun together.
01:13:09You know?
01:13:10The judges have reached their final decision.
01:13:16Now then, the time has come
01:13:19to announce the results of round four.
01:13:22The black and white alliance battle.
01:13:24Wow.
01:13:28To begin,
01:13:30we will first be announcing the team
01:13:32that the judges have selected
01:13:34for elimination.
01:13:35Are they really starting with that?
01:13:37The candidates for elimination are
01:13:39team Park Hyun-nam and Choi Hyo-gang.
01:13:44Even now?
01:13:45I don't think there's a single part
01:13:47of the cooking process I regret.
01:13:49Team Hudeok-chuk and Chun Sung-hyun.
01:13:51Of course, I'd love it
01:13:55if we made it to the next round.
01:13:56He's grown up quite a bit.
01:14:00And team Kim Hee-hun
01:14:01and Venerable Sun Jae.
01:14:04As long as I'm here,
01:14:06I just want to do my best
01:14:07and have fun.
01:14:09I'm just really trying
01:14:10to stay optimistic.
01:14:11It was a tough call,
01:14:12but we had to pick one.
01:14:14And that team is...
01:14:15Chef Che-Yu Gong
01:14:24and Chef Park Hyun-nam.
01:14:26Thank you, chefs.
01:14:36Ultimately,
01:14:37we felt there was a lack of harmony
01:14:38between each of your culinary styles.
01:14:41And that's why
01:14:42we chose to eliminate you.
01:14:43It's all about survival.
01:14:47In the end,
01:14:48all but one is going home.
01:14:49So being able to come this far
01:14:51and being able to stand as equals
01:14:53with these incredible chefs,
01:14:54especially Master Park Hyun-nam,
01:14:56I want to pat myself on the head
01:14:58and say,
01:14:58you did good, Yu Gong.
01:15:00I have no regrets.
01:15:02Being eliminated
01:15:02doesn't mean you're a failure.
01:15:04So I want to say
01:15:05I'm so, so happy
01:15:07that I managed to get this far
01:15:09and grateful
01:15:10that I was here.
01:15:12Yes.
01:15:12Wait.
01:15:13Here's two spots.
01:15:14Okay.
01:15:15You put yours up here.
01:15:17There.
01:15:19Great job.
01:15:22Let's go together.
01:15:24Let's go.
01:15:24Let's go.
01:15:28Next,
01:15:29the time has come
01:15:30to announce
01:15:31the one and only surviving team
01:15:33and the first two contestants
01:15:35to secure their spots
01:15:36in the top seven.
01:15:37I'm so nervous.
01:15:39If they call us,
01:15:40let's run.
01:15:40I want it so bad.
01:15:42It'll be okay.
01:15:43You'll see.
01:15:44The candidates for survival are
01:15:46Im Sung-kun
01:15:47and Brewmaster Yun.
01:15:49It was wonderful
01:15:51and devoid of any excess.
01:15:53I can't remember
01:15:54the last time I had
01:15:55SOM that was that good.
01:15:56Team Sun Jung-won
01:15:57and Culinary Monster.
01:15:59The apple,
01:16:00the caviar,
01:16:00and the overall
01:16:01buttery flavor.
01:16:02It wasn't just delicious.
01:16:04It was also well executed.
01:16:05Team Jung Ho Young
01:16:06and Sam Kim.
01:16:08Your concept was
01:16:09Italian-enveloped
01:16:10Japanese cuisine
01:16:10and you nailed that.
01:16:11The Italian flavor
01:16:12was present throughout
01:16:13and the whole dish
01:16:14was very harmonious.
01:16:15And Team Chaikong Rok
01:16:16and Kim Sung-un.
01:16:17The constant back and forth
01:16:19between the Italian
01:16:20and Japanese flavors
01:16:21was fun and exciting.
01:16:23I wanted to steal
01:16:23from Judge Pexblade.
01:16:25The first place team
01:16:26for the Black and White
01:16:27Alliance battle
01:16:28is Team Im Sung-kun
01:16:35and Brewmaster Yun.
01:16:36Is Team Im Sung-kun
01:16:37and Brewmaster Yun.
01:16:39Congratulations.
01:16:45Chef.
01:16:45Congratulations.
01:16:46Congratulations.
01:16:47And they finished first, too.
01:16:49Congrats, guys.
01:16:50Cool.
01:16:51So cool.
01:16:52It must have been delicious.
01:16:54The greatest point
01:16:55of consideration
01:16:55when selecting a winner
01:16:57was the harmony
01:16:57displayed by the teams
01:16:59and their dishes.
01:17:00The pork galbi was great,
01:17:02but it wouldn't have,
01:17:03you know,
01:17:03stood out on its own.
01:17:05And if Brewmaster Yun
01:17:06hadn't prepared
01:17:07her radish salad,
01:17:08Sam and Samjong,
01:17:10that sense of synergy
01:17:11would have been missing.
01:17:12Chef Im's pork galbi
01:17:13was really excellent,
01:17:15but eating it as Sam
01:17:16with the radish salad
01:17:18and Samjong,
01:17:19I realized that
01:17:20I sensed both of you.
01:17:22Your cooking styles
01:17:23were conveyed to me
01:17:24so clearly,
01:17:25and the way that
01:17:26their individual styles
01:17:27mingled so well together
01:17:29was quite moving.
01:17:31Outside of this competition,
01:17:32if they ever opened
01:17:33a restaurant together,
01:17:34I'd be a loyal customer.
01:17:36From the first round
01:17:37until now,
01:17:38I just can't believe
01:17:39everything that's
01:17:40happened to me.
01:17:41And getting the chance
01:17:42to partner with someone
01:17:43like Chef Im was...
01:17:46It was a great honor.
01:17:49So I'd like to thank you,
01:17:50Chef Im,
01:17:51for everything.
01:17:53No, don't cry.
01:17:54No need to cry.
01:17:55It's a good thing.
01:17:57When you consider
01:17:57what they did in an hour,
01:17:59I mean they're pros.
01:18:01They're built different.
01:18:01Raise us up,
01:18:09then knock us down.
01:18:10Does this mean
01:18:11we have to do something?
01:18:13Probably.
01:18:15To the five teams
01:18:16whose statuses
01:18:16have not been determined,
01:18:20please return
01:18:21to your workstations.
01:18:25Are we going again?
01:18:27Huh?
01:18:30What now?
01:18:31I'm already tired.
01:18:32Are we making something?
01:18:34Probably.
01:18:35Right now, huh?
01:18:36Shh.
01:18:38Oh my God.
01:18:39It'd be cruel
01:18:40to eliminate us here.
01:18:43As of right now,
01:18:45there are only
01:18:45five available slots
01:18:47for the next round
01:18:48of the competition.
01:18:53Come on.
01:18:55With that,
01:18:56we will now reveal
01:18:57the method
01:18:58that will be used
01:18:59to select
01:19:00the remaining
01:19:00contestants.
01:19:07What is it?
01:19:10Oh?
01:19:11Huh?
01:19:13What?
01:19:15Oh!
01:19:17We're spinning!
01:19:20Oh no!
01:19:21What?
01:19:22Now they spin too!
01:19:23Why?
01:19:24Oh!
01:19:25Oh man!
01:19:26We're moving now!
01:19:26Okay, cool!
01:19:27Oh!
01:19:27Oh!
01:19:28Oh!
01:19:30Oh!
01:19:30Oh!
01:19:31Oh!
01:19:32Well,
01:19:33I'm impressed!
01:19:34Does that mean...
01:19:36Oh my God!
01:19:40They're actually spinning!
01:19:41Who knew?
01:19:42They can't be serious!
01:19:44I can't believe
01:19:47they did that.
01:19:49Announcing
01:19:50the second match
01:19:51of round four.
01:19:54The one-on-one
01:19:55life or death match.
01:19:57What?
01:19:58Oh no.
01:20:01Your opponent
01:20:02for the one-on-one
01:20:03life or death match
01:20:04is standing
01:20:08right in front
01:20:09of you.
01:20:10Really?
01:20:13Wow!
01:20:15Oh my God.
01:20:16What do we do?
01:20:17Man,
01:20:18this sucks.
01:20:19It's face-to-face,
01:20:20huh?
01:20:21It's face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to-face-to
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