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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 gelée?
00:17:22Gelée?
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?
00:27:40These 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
00:28:21No, no, no
00:28:25Please save it
00:28:31Got it
00:28:34It worked
00:28:35Oh, wait, wait, wait
00:28:36You have four minutes remaining
00:28:48We just had to do our best
00:28:57Did we miss anything?
00:29:04I think we're good
00:29:05Seriously, I feel awful about the Genoa
00:29:13That sucks
00:29:14You know
00:29:15There are ways in which I didn't perform as well as I really wanted to
00:29:21So I feel like I really let Chef Jongwon down
00:29:24It'll work, Kyungnim
00:29:25We worked hard
00:29:28Man, please work
00:29:32Team Sun Jongwon and Culinary Monster
00:29:35Please move to the judging table
00:29:45I'm sure their expectations were high
00:30:09And I felt as though we failed to meet those expectations
00:30:13At least I did
00:30:15So I was quite worried
00:30:16Today we prepared a Waldorf salad
00:30:23With a modern day twist
00:30:25Our goal was to
00:30:29Reinterpret the standard Waldorf salad
00:30:31Through a gourmet, fine dining lens
00:30:33As for how you eat it
00:30:38You'll notice that
00:30:39While there's tons of tiny details
00:30:40The dish really only has three main elements
00:30:43And if you eat all three elements at once
00:30:45In one bite
00:30:46You'll get the best blend of flavors
00:30:47All at once?
00:30:48Yes
00:30:48If 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
00:31:03With the saltiness of the caviar
00:31:05We could at least try to ask them
00:31:08Honestly, I thought the portions were quite big
00:31:12But if they ate them all at once
00:31:13It would probably taste better
00:31:15Than eating each part separately
00:31:17We'll check with you first
00:31:20You want the caviar, too?
00:31:27It's fine dining, right?
00:31:28All 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
00:31:37Mmm
00:31:43Mmm
00:31:43Mmm
00:31:43Mmm
00:31:45Mmm
00:31:47Mmm
00:31:57Would you think that's one bite?
00:32:16I don't know
00:32:17But I think that's what you're going for
00:32:19So
00:32:19Why'd you want it in one bite?
00:32:21Oh
00:32:22We thought that
00:32:23The saltiness of the caviar
00:32:24Coupled with the tangy sweetness
00:32:26Of the apple gelée
00:32:28Would not only blend well
00:32:29But also enhance
00:32:31The overall seasoning
00:32:32Of the crab salad
00:32:33That's why we recommended it
00:32:35Mmm
00:32:37Okay
00:32:38I see
00:32:39You've really challenged yourselves here
00:32:41All right, then
00:32:42Thank you, chefs
00:32:43Please wait over there
00:32:45They don't look happy
00:32:54Well, to that end
00:33:09Since both of them have a similar cooking style
00:33:12They approach things similarly
00:33:13Yeah, yeah
00:33:14From the use of ingredients
00:33:15To the overall flavor
00:33:16Okay
00:33:24I think they're done
00:33:30Deliberation has ended
00:33:35Judges
00:33:40Please announce the results
00:33:42Chef Sun Jung Wan
00:33:46And Culinary Monster
00:33:47Chef Sun Jung Wan
00:33:59And Culinary Monster
00:34:00Your survival candidates
00:34:03Congratulations
00:34:05Your survival candidates
00:34:06Congratulations
00:34:07Thank you
00:34:08They're in
00:34:11Oh
00:34:12Those two survived
00:34:14They did?
00:34:15This is a fine dining dish
00:34:17Made by two experienced
00:34:19Fine dining chefs
00:34:20I tried to set the bar
00:34:21A little higher
00:34:22And be more meticulous
00:34:23But
00:34:23From the use of ingredients
00:34:25To the overall flavor
00:34:26It was all excellent
00:34:27And when I was eating
00:34:29Everything at once
00:34:30I was really impressed
00:34:31By the way that the texture
00:34:32Shifted in each bite
00:34:34I wasn't sure
00:34:35What they were going for
00:34:36At first
00:34:36Like really?
00:34:37One bite?
00:34:38But when I ate it
00:34:39It felt like
00:34:41Yeah, exactly
00:34:42Being able to
00:34:43Express yourselves
00:34:44Through the food
00:34:45That you make
00:34:46Without us having to ask
00:34:48You know
00:34:48Who did what specifically
00:34:50I think that's a trademark
00:34:51Of a great collaboration
00:34:53And I very much enjoyed it
00:34:55Thank you
00:34:56Team Sun Jung Won
00:34:58And Culinary Monster
00:34:59Please move
00:35:00To the survival zone
00:35:02Nicely done
00:35:05What did I tell you?
00:35:11Wow, I'm dead
00:35:13I had chills, man
00:35:15Oh, really?
00:35:17I'm relieved
00:35:18It's like a huge weight
00:35:19Off my chest
00:35:20Congrats, guys
00:35:22Thanks
00:35:22I was waiting
00:35:23The two black spoons
00:35:25Seriously
00:35:25You did a great job today
00:35:27Great job
00:35:28Chef
00:35:28Let's go
00:35:30I was waiting
00:35:30Bring it in
00:35:31No, I get it
00:35:32And here we are, right?
00:35:35Our fates diverged
00:35:36Oh, thank God
00:35:38I know
00:35:39The rice is done
00:35:42Would you like to check?
00:35:43It is
00:35:43It looks really great
00:35:45Nice and fluffy
00:35:46Not 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
00:35:52Oh, it's delicious
00:35:54Right?
00:35:56Here, try the braised product
00:35:57Oh, and I really love the flavor
00:36:05You do?
00:36:06Yes
00:36:06And the chewy texture is nice
00:36:07Venerable Sun Jae
00:36:08And Chef Kim Hyun
00:36:10Are a team up I'm really excited about
00:36:13Korean cuisine experts
00:36:15Right?
00:36:16Venerable Sun Jae specializes in Korean Buddhist temple cuisine
00:36:19And 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
00:36:26But you're more traditional
00:36:27And I'm more modern
00:36:29I know there's certain ingredients you can't use
00:36:32And I want to keep that in mind
00:36:33Oh, okay
00:36:33Is seaweed okay for you?
00:36:35Oh, yes, that's fine
00:36:36What are some other ingredients you can use with seaweed?
00:36:39I've made kimbap with ingredients like tofu and carrots
00:36:42But I'm worried that kimbap might be a bit too boring
00:36:45Kimbap?
00:36:46I don't think so
00:36:47No?
00:36:48Well, what if we made two?
00:36:50A tofu kimbap and another kimbap
00:36:51Hyun makes Korean cuisine
00:36:54But she uses ingredients I can't use
00:36:56So instead of making one type of kimbap
00:36:59We're going to make two
00:37:00When you go to a snack bar
00:37:01You don't just get kimbap
00:37:03You get sides like kimchi
00:37:04And pickled radish
00:37:06That's right
00:37:06And sometimes you get miso soup as well
00:37:08So the kimbap goes here
00:37:11Right on the plate
00:37:12Then the soup here
00:37:13And then two little side dishes
00:37:15That's nice
00:37:16Looks good
00:37:16Usually in Korea
00:37:18If you order a small dish
00:37:20You always get sides
00:37:21And you usually get hot soup too
00:37:23I like the idea of a dish
00:37:25That captures some of the key virtues
00:37:27Of Korean cuisine culture
00:37:28So we decided to create a set meal
00:37:31Centered on kimbap
00:37:32When most people think of kimbap
00:37:43They think of fillings like ham sausage and egg
00:37:47Something soft and usually very tender
00:37:49I was envisioning a kimbap that needed to be chewed
00:37:53And savored
00:37:53Not quickly eaten
00:37:55When I make kimbap
00:37:56I like to fill it with fried tofu
00:37:58Once the tofu is fried and delicious
00:38:02I simmer it in soy sauce and grain syrup
00:38:05I wanted my kimbap to pair well with hers
00:38:14While still incorporating my own culinary style
00:38:17You should do what you're good at
00:38:19Okay?
00:38:20What kind of kimbap do you want to make?
00:38:22Abalone
00:38:22Ah, abalone
00:38:23I like to use that as my filling
00:38:26And you can eat that as my filling
00:38:26And you can eat that as my filling
00:38:26And you can eat that as my fill the kimbap
00:38:26Or if you like
00:38:27You can serve it next to it
00:38:29So I chose abalone kimbap
00:38:31Venerable Sanjay makes this braised burdock
00:38:34That's just excellent
00:38:36And I thought it would pair really well with the abalone
00:38:38After steaming the abalone once
00:38:41I took a mix of soy sauce and sesame oil
00:38:44And rubbed that all over them
00:38:46One 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
00:38:57Our 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
00:39:08And 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
00:39:15But burdock needs time to become sweet and delicious
00:39:19So I took a walk
00:39:21Added gorilla oil
00:39:23And slowly stir-fried the burdock over low heat
00:39:25Over time the burdock develops a nicer, sweeter flavour
00:39:30And at the end
00:39:32I added some aged soy sauce and grain syrup
00:39:34And simmered it down
00:39:35The carrots taste like carrots
00:39:47The 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
00:39:57The 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
00:40:16I grind the seaweed
00:40:20Then mix the resulting powder with some mascarpone
00:40:29After a while
00:40:34It breaks apart and becomes a rice-like mixture
00:40:36Our 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
00:41:16Okay
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 colour
00:41:59For the judges
00:42:03I think the highlight of the dish
00:42:04Is how well-balanced the ingredients are
00:42:07Soybean paste soup
00:42:15How should I make it?
00:42:17It's soup, so
00:42:18I think the broth should be on the lighter side
00:42:20Rather than an actual stew
00:42:21Ah, sure
00:42:22Great
00:42:22The 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
00:42:53And piogo mushrooms
00:42:55Then I just let it boil
00:42:56Then I just let it boil
00:42:57I don't add anything else
00:42:58Because I don't really need to
00:43:00It's sweet and delicious
00:43:01Let's play quickly
00:43:02How about I ladle some soybean paste soup?
00:43:06Great
00:43:06Venerable Sanjay
00:43:19I think we've done well for ourselves
00:43:21Me too
00:43:21I've been praying non-stop
00:43:23Right
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
00:43:30Since we both prayed
00:43:32I'll go with you, okay?
00:43:36One, two, three
00:43:37Today, we decided to make a set meal of kimbap
00:43:53A beloved Korean soul food dish
00:43:54Our set meal comes with two different types of kimbap
00:43:58My kimbap's filled with tofu
00:44:00And Hyun's kimbap is filled with abalone
00:44:02As for our sides
00:44:03We have a clear soybean paste soup
00:44:05Braised walnuts made with gochujang
00:44:07And kimchi made with albaegi cabbage
00:44:12Soy sauce, grain syrup, perilla oil, vinegar
00:44:15And some lemon zest
00:44:17Just to add a little extra freshness to the plate
00:44:19Each sauce, gochujang, soybean paste, and soy sauce
00:44:22Is represented by one of the side dishes
00:44:25Which have been placed accordingly
00:44:26And I said
00:44:53so regarding this dish and its different components chef Kim Hyun the abalone and
00:45:15cheese gimbab was your contribution right yes I made that as well as the fresh kimchi
00:45:20and the soybean paste was made by venerable Sanjay she seasoned it as well as the delicious braised
00:45:27burdock please step aside for a moment thank you
00:45:32as I was eating the kimbap I sensed a sort of restraint as in when you make kimbap
00:45:50in the style of temple cuisine right this is this is how the kimbap would taste and then
00:45:55for now okay deliberation has ended judges please announce the results venerable Sanjay and chef Kim
00:46:08you're up for elimination you're up for elimination I'm really sorry to be completely honest the most
00:46:29important 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 that's our primary
00:46:40focus this is how the kimbap would taste and then the moment I tasted chef Kim Hyun's kimbap my eyes
00:46:47just sort of popped open get it same with the soybean paste soup and the kimchi they just don't go
00:46:52together the flavors really clash against there that's why I asked who made which part of the
00:46:58dish because I realized those two elements were separate you could tell it was made by someone
00:47:02that was my impression too it's not that it wasn't good it's that it wasn't cohesive the differences
00:47:08between the individual pieces were just too big I think where we saw the most discord was the soybean
00:47:14paste soup and your kimbap they're both delicious but while this flavor is uncomplicated and pure this
00:47:22flavor profile is more complex conceptually the harmony between these two is very important but that
00:47:27harmony didn't extend to taste and that was our reasoning but it was a good effort thank you thank
00:47:33you thank you thank you what a shame team venerable sunjay and kim hyun please move to the elimination zone
00:47:42no way still the fact is 50 50. it'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 work there i just feel guilty
00:48:01i feel awful about it if it were just me i would have been fine but i have a partner with me
00:48:07so i feel a bit bad for her ah what a shame i felt we worked together didn't we it's our dish don't
00:48:16worry you'll make it up there as a survivor
00:48:21no way we're partners now we're not going unless we go together
00:48:24okay i think we should go and check okay let's get started all right break down the croaker break
00:48:32down the croaker down first and put the head in here there and then i'll go and start the boiling
00:48:37water you'll do this and i'll make the stock okay do some dicing well first and foremost i'm really
00:48:44happy with my partner i mean they said we could pick whoever remaining chefs please form teams every
00:48:52time we get to choose come on so i picked him i just need sam kim isn't it easier when it's someone
00:48:59you've worked with i think chef sam's greatest strength is bringing out those umami flavors
00:49:06i think it's a good partnership overall japanese cuisine is known for its strong flavors
00:49:11and he does them well i really like this concept of ours this japanese style italian cuisine i thought
00:49:17this was japanese but there's an italian aftertaste if we can convey all those flavors in one bite it'd
00:49:23make a huge impact ah chef sam and chef jung will work well together and they've done tv together before
00:49:33too fish out the kelp to dry yep dried bonito flakes two fistful okay
00:49:39as for chef kim and chef che their vibes more honestly those two are so quiet you hardly notice them
00:49:55is this abalone yep it's abalone and this
00:50:00so if this finishes and that does
00:50:12we communicate in our own way
00:50:16oh thank you i can grill it once for you oh uh well uh yeah no it's not uh
00:50:24it's okay if it's raw you know oh really yeah all right then
00:50:33but even so they're a great team in addition to his braised dishes chef che is also known for his
00:50:38fish dishes then there's chef kim song un a chef who creates italian cuisine with ingredients from town
00:50:46italian and japanese two teams with the same specialties obviously i was a little worried that
00:50:53we'd come up with something similar to them
00:50:59was it always this big yeah it's huge i had a variety of fish to choose from
00:51:07but 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
00:51:22add a bit of mirin sugar and sake then mix
00:51:27that creates a sweet and salty marinade which i bathed 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 we couldn't just leave the miso by itself
00:51:46so i took some prosciutto and italian ham
00:51:53and sauteed it with some bacon and onions
00:51:55for adding in a croaker based fish broth
00:52:03a sauce with italian umami flavor to complement the fish
00:52:08japanese cuisine is known for its sweetness and the italian style sauce would add some saltiness
00:52:14but i didn't think it was enough in my head i imagined this sort of additional layer between
00:52:21the fish and sauce okay swim bladder we need that
00:52:32okay the croaker meat is great on its own but the best part is the swim bladder it's a very large
00:52:40more developed organ so it has this rich savory slightly nutty flavor
00:52:47i'm using the swim bladder to make an italian style sausage as i'm also making the filling that
00:52:52we'll use to stuff the sausage could you chop it finely just once yeah so i can grind it down
00:53:03can you give me a paper towel here okay
00:53:07okay let's see wait
00:53:15is there another pot or are we out do you need one hold on here's one it's small but that'll work
00:53:22i thought swap those with that
00:53:30i'll take it as soon as that's blanched yep could you bring me more chinese yams you're short yeah
00:53:36do you want me to peel them yes please if you could
00:53:43man you're fast good on chinese yams take grated chinese yams
00:53:50that's blending nicely add to the remaining croaker meat and blend them together
00:53:55and that was how i created our own fish paste okay then how's this
00:54:07is it not working this is a waste of time i have to stand and hold it we might have to what should i
00:54:12do seriously i wish someone could hold it down
00:54:21we 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 i think we work well together is it done yeah i think so i could just
00:54:36finish up with that
00:54:42the filling should be more than fish paste otherwise it tastes boring
00:54:45so chef sam blanched bracken a bit of burdock
00:54:49and bamboo shoots before adding them to the filling
00:55:03open slightly all right one sec almost got it
00:55:07put it all the way in as far as you can okay
00:55:17it's working right we got it you sure yes
00:55:20okay i see it's sliding down now it burst here
00:55:23okay i see it's sliding down now it burst here maybe we can no wait it's coming out
00:55:27oh no yeah it tore open tie it tie it tie it tie it oh man shoot i just had a real bad feeling
00:55:38we'll try this first okay here
00:55:43okay so far so good no wait this one too maybe down more no stop stop
00:55:50yeah this one too damn it it's oozing out well this isn't expected yeah
00:55:54the process is really delicate to make the sausage the stuffed bladder needs to be steamed
00:56:02i didn't expect this kind of hurdle oh damn it i didn't think they'd burst um
00:56:11yeah we were a bit panicked they were fine earlier
00:56:14we used all the standard seafood that you'd expect blue crab
00:56:33abalone shrimp and finally monkfish it's the shrimp of the sea but then we thought we should feature
00:56:43the land too so we decided that our dish should incorporate spring vegetables as well
00:56:51our dish is a medley of seasonal ingredients fresh seafood and fresh vegetables the land and sea
00:56:58it's most similar to a bouillabaisse or a stew and the star of the show is the blue crab
00:57:05should we steam them all yeah let's do that the meat spread but that works well
00:57:10okay that's enough let's do 30 minutes after 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
00:57:35i cut the ends of the blue crabs and serve those to my guests first the hindmost legs at the end
00:57:42are called dog ball they'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 what's up how about we set aside and serve the dog ball serve what
00:58:02dog ball the backmost limbs that's what we call them these legs you know now that you mention it
00:58:07that reminds me of something yeah so there's this dish you coat it in egg and then you cook the whole
00:58:13thing in broth the dashi stock i see and you don't keep boiling it you know in general they say the best
00:58:21way to enjoy blue crab is to steam it how do we reprocess that and take it one step further that's the
00:58:27question i want to add my touch you think we can win with this yeah i think we can once we've removed
00:58:38the blue crab meat we'll use the shells to make a broth
00:58:46and then use dried bonito flakes to create a second broth
00:58:51two different broths with two different flavors
00:58:57and i'll add soybean paste to each broth so they're really two soybean paste soups
00:59:15and then once they've been combined that's our base for everything else
00:59:21here's the dog ball if i have more later i'll bring them over too got it
00:59:34then we take the legs coat them in egg yolk
00:59:38and gently place them in the broth
00:59:43and as the yolk coating slowly absorbs the broth and its flavors
00:59:47we get braised crab legs
00:59:53and after a bit i take them out
00:59:58and do the same thing with the shrimp
01:00:01they all pass through the broth shrimp after shrimp
01:00:09how did you do this
01:00:10with the blue crab and abalone we wanted to find a way to present their flavors in different ways
01:00:19i steamed the abalone with some sake
01:00:22hyung-nim the abalone is done too
01:00:26once chef j prepared the abalone
01:00:29i sauteed some kyogo mushrooms king oyster mushrooms and italian parsley
01:00:34at the top of the abalone is a small divot and i went ahead and stuffed that with the mushroom mix
01:00:44and then i took each one and pressed it stuffing side down onto a hot frying pan
01:00:48next i hand made some gnocchi
01:01:01and i thought for more flavor it might be nice to stuff the gnocchi with blue crab meat
01:01:10which meant my gnocchi ended up resembling potato omshi
01:01:14the goal is to individually and carefully prepare each element and then plate them together
01:01:21ah damn it
01:01:26this is really bad
01:01:27should we try tying it like here at the end what if we use plastic wrap is that even possible
01:01:34i'll take this piece and try rolling it
01:01:36do we give up no we'll fix this
01:01:48here what all right let's see let's hope how long should it steam 15 minutes
01:01:56it needs to look good too
01:01:58what's wrong with me i've got to move come on why do i keep hesitating it'll be fine
01:02:10we need to grill the fish yeah we're short on time let's go
01:02:18since the fish didn't marinate as long as we wanted
01:02:20i gave the fillets another coat before grilling them now we just need that thing to turn out
01:02:34chef yes what is it come here is it bad look at this what
01:02:50i think it worked just gotta taste it
01:03:05delicious and you know what it's good right let's grow that honestly chef sam kim is the best
01:03:10partner i've ever had let's finish it off the base of our dish is simple a sweet and tangy tomato slice
01:03:18with a balsamic sauce then we place our swim bladder sausage which adds a rich and creamy flavor
01:03:27hand me the fish
01:03:30oh that's hot
01:03:33and finally served in a tiny saucer is the salty prosciutto sauce to tie together
01:03:44wow
01:03:44for our dish we prepared croaker using a japanese technique known as misoyaki we chose a sweet
01:03:53marinade with white soybean paste then grilled the fish over charcoal beneath the fillet is a cut
01:03:59of croaker sausage which we made by stuffing the swim bladder and steaming it and finally there's
01:04:05an umami forage sauce made with italian prosciutto ham looks good
01:04:09so
01:04:13we'd recommend eating all three elements together all three yes not separately that's right
01:04:30i was hoping that their faces would light up when they finally tasted the swim bladder
01:04:45all right so i don't know your history well but you've cooked together before right we've cooked
01:05:01together but not like this as a true duo okay and since we both have our own specialties we wanted
01:05:08our dish to feel like italian enveloped japanese cuisine italian enveloped japanese yes thank you thank you
01:05:22croaker misoyaki and prosciutto sauce
01:05:24i mean considering how they looked it's just like round two when you have to stand and listen to them
01:05:37and for me specifically it had been unpleasant so i was really nervous
01:05:44the liberation has ended chef jung ho young and chef sam kim
01:05:57your survival candidates congratulations your survival candidates congratulations
01:06:04when i saw the sliced tomatoes at the bottom i didn't know if that would really contribute
01:06:12an italian flavor but the italian flavor was present throughout and the whole dish
01:06:16was very harmonious chef jung you said that your concept was italian enveloped japanese cuisine
01:06:23and i think you two really nailed that when i tasted it that's exactly how the flavors kind of layered in
01:06:29it's one thing to have clear intentions but it's another to actually deliver and i really enjoyed it
01:06:36well done thank you thank you
01:06:42team jung ho young and sam kim please move to the survival zone
01:06:49i was hoping we'd made something really commendable so i feel really proud we survived we get to stay a bit
01:06:56longer hey chef should we maybe start playing maybe with this sure i'm all done okay the time has come for
01:07:05all the little elements to come together think of it like a showcase
01:07:12a demonstration of both japanese and italian methods right down to the veggies with peas cooked in soy sauce
01:07:18oven roasted potatoes and pan fried asparagus
01:07:28but it all comes together on one single platter
01:07:33the techniques and expertise of chef kim sung wu
01:07:36are present alongside my own and i think all of this really comes together in one big delicious dish
01:07:52soak them in broth sure
01:07:57and when they take a bite the eastern and western influences should both be palpable
01:08:06it's very pretty yeah and it looks delicious the name of our dish is land and sea
01:08:18for the base we used italian cooking techniques but as a japanese chef i wanted to find a way to add some
01:08:26japanese elements too and so i was reminded of a dish made with soybean paste so we made two broths
01:08:34one with crab one with bonito flakes and blended them together were the vegetables cooked together or
01:08:41were they were cooked separately each vegetable because each of them cooked differently yes that's
01:08:46so you cooked them separately yes that brought them together is that an order to i would recommend
01:08:51starting with the dog ball because traditionally we reserve that for special guests such as yourselves
01:08:57so i say you can use your hands okay that's it and then sauce i'd take a small spoonful and pour it over the top
01:09:08it's like when you get a big meaty piece of crab that's stuck ball and when you bite in and all the meat slides out
01:09:17there's nothing like it
01:09:30but their faces didn't really change which confused me next i try the potato gnocchi which has a creamy
01:09:37internal texture
01:10:07Thank you
01:10:13Please excuse us
01:10:17This is
01:10:25Very good
01:10:30Yes, the soup base is good
01:10:32And it's incredibly delicious
01:10:33I agree
01:10:34It's like being in Japan
01:10:37Then Italy, then Japan, then Italy
01:10:38Just back and forth
01:10:39Right
01:10:40It's a really fun dish
01:10:41Different flavors
01:10:42Everything looks good
01:10:44I kind of want to jump in and try everything
01:10:46I loved it
01:10:47Yeah, they did an incredible job
01:10:49Chefs Chaikong Rook and Kim Sung Un
01:10:53Your survival candidates
01:10:56Congratulations
01:10:57Your survival candidates
01:10:59Oh, okay
01:11:03You 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
01:11:14Was perfect
01:11:15And even though I'm a judge
01:11:17Just speaking as the person eating it
01:11:19It 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
01:11:28The different textures
01:11:29And at one point
01:11:31I wanted to steal from Judge Peck's plate
01:11:33And if he didn't finish his
01:11:35I would've
01:11:36I'm tearing up a bit, but
01:11:38It feels amazing when you get that kind of feedback
01:11:42It was a harmonious dish
01:11:44Well done, chefs
01:11:45Great job
01:11:50I...
01:11:54I just had goosebumps all over
01:11:56And I thought
01:11:57You know, maybe
01:11:59We'll make it to the end
01:12:00All the tastings have concluded
01:12:04The judges will now deliberate
01:12:06To determine which team survives
01:12:09And which team is eliminated
01:12:11The first place team selected from the survival zone
01:12:15Will automatically advance to the top seven
01:12:18And the last place team selected from the elimination zone
01:12:22Will be sent home
01:12:23Now let's see here
01:12:27They 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
01:12:43I looked at the chefs standing next to me
01:12:46None of them deserved to go home
01:12:51But also
01:12:52I 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
01:12:59I think we'd be up there if I'd listened to you
01:13:02Don't say that
01:13:03I'm sorry
01:13:03Sorry
01:13:04No, don't be
01:13:05It was a tough challenge
01:13:07But at least we still had fun together
01:13:08You know
01:13:10The judges have reached their final decision
01:13:13Now then
01:13:17The time has come
01:13:19To announce the results of round four
01:13:21The black and white alliance battle
01:13:24To begin
01:13:29We 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
01:13:41And Choi Hyo-gang
01:13:42Even now
01:13:45I don't think there's a single part of the cooking process I regret
01:13:48Team Hudeok-chuk
01:13:50And Chun Sung-hyun
01:13:51Of course I'd love it if we made it to the next round
01:13:56He's grown up quite a bit
01:13:57And Team Kim Hee-hun
01:14:01And Venerable Sun Jae
01:14:02As long as I'm here
01:14:05I just want to do my best
01:14:07And have fun
01:14:08I'm just really trying to stay optimistic
01:14:11It was a tough call
01:14:12But we had to pick one
01:14:13And that team is
01:14:15And that team is
01:14:21Chef Choi Yoo-gang
01:14:24And Chef Park Hyun-nam
01:14:26Thank you chefs
01:14:27Thank you
01:14:28Ultimately
01:14:36We felt there was a lack of harmony
01:14:38Between each of your culinary styles
01:14:40And that's why
01:14:42We chose to eliminate you
01:14:43It's all about survival
01:14:46In the end
01:14:47All 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, Yoo-gang
01:14:59I have no regrets
01:15:01Being eliminated doesn't mean
01:15:03You'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
01:15:11Yes
01:15:12Wait
01:15:13Here's two spots
01:15:14Okay
01:15:14You put yours up here
01:15:16There
01:15:17Great job
01:15:20Let's go together
01:15:23Let's go, let's go
01:15:25Next
01:15:28The time has come
01:15:30To announce the one and only
01:15:32Surviving 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
01:15:41It'll be okay
01:15:42You'll see
01:15:44The candidates for survival are
01:15:46Im Sung-kun
01:15:47And Brewmaster Yun
01:15:48It was wonderful
01:15:51And devoid of any excess
01:15:52I can't remember
01:15:54The last time I had
01:15:55Song that was that good
01:15:56Team Sun Jung-won
01:15:57And Culinary Monster
01:15:58The apple
01:15:59The caviar
01:16:00And the overall
01:16:01Buttery flavor
01:16:02It wasn't just delicious
01:16:03It was also well executed
01:16:05Team Jung Ho-young
01:16:06And Sam Kim
01:16:07Your concept was Italian
01:16:09Enveloped Japanese cuisine
01:16:10And you nailed that
01:16:11The Italian flavor was present throughout
01:16:13And the whole dish was very harmonious
01:16:15And team Che Kong-rok
01:16:16And Kim Sung-un
01:16:17The constant back and forth
01:16:19Between the Italian and Japanese flavors
01:16:21Was fun and exciting
01:16:22I wanted to steal from Judge Peck's blade
01:16:24The first place team
01:16:26For the black and white alliance 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
01:16:38Congratulations
01:16:39Thank you
01:16:43Thank you
01:16:44Chef
01:16:45Congratulations
01:16:46Congratulations
01:16:47They finished first too
01:16:49Congrats guys
01:16:50Cool
01:16:50So cool
01:16:51It must have been delicious
01:16:53The greatest point of consideration
01:16:55When selecting a winner
01:16:57Was the harmony displayed
01:16:58By the teams
01:16:59And their dishes
01:17:00The pork galbi was great
01:17:02But it wouldn't have
01:17:02You know
01:17:03Stood out on its own
01:17:04And if Brewmaster Yun
01:17:06Hadn't prepared her radish salad
01:17:08Sam and Samjong
01:17:09That 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
01:17:18I realized that
01:17:20I sensed both of you
01:17:22Your cooking styles
01:17:23Were conveyed to me
01:17:24So clearly
01:17:24And the way that
01:17:26Their individual styles
01:17:27Mingled so well together
01:17:29Was quite moving
01:17:30Outside 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 happened
01:17:40To me
01:17:41And getting the chance
01:17:42To partner with someone
01:17:43Like Chef Im was
01:17:45It was a great honor
01:17:48So I'd like to thank you
01:17:50Chef Im
01:17:51Thank you
01:17:51For everything
01:17:52Thank you
01:17:53No, don't cry
01:17:54No need to cry
01:17:55It's a good thing
01:17:56When you consider
01:17:57What they did in an hour
01:17:59I mean they're pros
01:18:00They're built different
01:18:01There
01:18:04Raise us up
01:18:08Then knock us down
01:18:09Does this mean
01:18:11We have to do something
01:18:12Probably
01:18:14To the five teams
01:18:16Whose statuses
01:18:16Have not been determined
01:18:17Please return
01:18:21To your workstations
01:18:22Are 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?
01:18:36Oh my god
01:18:39It'd be cruel
01:18:40To eliminate us here
01:18:41As of right now
01:18:44There are only
01:18:45Five available slots
01:18:47For the next round
01:18:48Of the competition
01:18:49With 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 contestants
01:19:01What is it?
01:19:10Oh?
01:19:11Huh?
01:19:13What?
01:19:15Oh
01:19:15We're spinning
01:19:18Oh no
01:19:21What?
01:19:22Now they spin too
01:19:23Why?
01:19:24Oh
01:19:25Oh man
01:19:25We're moving now
01:19:27Okay, cool
01:19:27Oh
01:19:28Well
01:19:33I'm impressed
01:19:34Does that mean
01:19:36Oh my god
01:19:39They're actually spinning
01:19:41Who knew
01:19:42It can't be serious
01:19:44I can't believe
01:19:47They did that
01:19:48Announcing
01:19:50The second match
01:19:51Of round four
01:19:52The one-on-one
01:19:55Life or death match
01:19:57What?
01:19:58Oh no
01:19:59Your opponent
01:20:02For the one-on-one
01:20:03Life or death match
01:20:04Is standing
01:20:08Right in front of you
01:20:10Really?
01:20:13Wow
01:20:14Oh my god
01:20:16What do we do?
01:20:17Man
01:20:18This sucks
01:20:19It's face to face, huh?
01:20:21The other one
01:20:22What?
01:20:22The other one
01:20:23Is on the side
01:20:24With the other one
01:20:25A
01:20:39I don't know
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