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Short filmTranscript
00:00:01There's just one remaining vote. One vote left.
00:00:06This is crazy.
00:00:10Oh dear.
00:00:11Wow, I'm nervous.
00:00:12Oh my goodness.
00:00:13Unbelievable.
00:00:14I can't watch.
00:00:18What on earth is happening?
00:00:20This is so nerve-wracking.
00:00:22Oh, I can't watch!
00:00:24If we lose here, it's over.
00:00:26Our team eliminated.
00:00:28We need to win.
00:00:29We have to, no matter what.
00:00:32This vote will decide.
00:00:34Everyone's fate.
00:00:36Auntie Omokase number one has voted.
00:00:40Reveal her vote!
00:00:42Oh, this is driving me crazy!
00:00:55Whoa!
00:00:56Whoa!
00:01:01This is driving me crazy!
00:01:02Whoa!
00:01:04Whoa!
00:01:05Whoa!
00:01:06Whoa!
00:01:11Auntie Omokase number one voted for the white spoon team.
00:01:17Whoa!
00:01:18Auntie Omakase No. 1 voted for the Whitespoon team.
00:01:24Wow, how did it happen like this?
00:01:26The Whitespoons win by 16 points.
00:01:29Everyone has survived.
00:01:31What is this?
00:01:35Everyone survived.
00:01:36What's happening?
00:01:37To be honest, it was so intense that I teared up.
00:01:41Better than getting a Michelin star.
00:01:43The rest of the team had worked so hard.
00:01:45But how could we face them if we lost it?
00:01:50Thank you so much!
00:01:54I can't believe this.
00:01:56Wow.
00:02:05Auntie Omakase No. 1 voted for the Whitespoon team.
00:02:09Oh my gosh.
00:02:11The voting has officially ended.
00:02:13The Black Spoons have lost.
00:02:14No way!
00:02:15The Whitespoons have won.
00:02:17The Black Spoon team has been defeated.
00:02:21The entire team is eliminated.
00:02:25Don't cry.
00:02:26We did a great job.
00:02:29Wow, my hands are shaking.
00:02:30It doesn't feel real.
00:02:45I couldn't believe it.
00:02:46Aw, damn it.
00:02:48Why are you crying?
00:02:49Don't cry.
00:02:51Oh!
00:02:51I just don't get it either.
00:02:53I just don't get it either.
00:02:53Hey, seriously.
00:02:54It sucks.
00:02:55We made it close.
00:02:56We did.
00:02:57It's okay.
00:02:58I'm crying because I'm crazy.
00:02:59It's okay.
00:03:00Black Spoon team was the best.
00:03:02I'm so sorry.
00:03:02Black Spoon team, 40 points.
00:03:04I felt so bad for letting my team down.
00:03:08I mean, if it weren't for me, they probably would have been able to highlight the noodles
00:03:14a bit more.
00:03:15I don't know how they can eliminate an entire team like this.
00:03:18Now it'll just be White vs. White Spoons.
00:03:20There are no Black Spoons left.
00:03:22The White Spoons chefs had more experience.
00:03:27They were in a different league.
00:03:30It's disappointing.
00:03:31This is it.
00:03:50Wait a sec.
00:03:51What?
00:03:52Oh, they added something new again.
00:03:57What's this?
00:03:58What's this?
00:04:00Are we starting over?
00:04:01These stations make me nervous.
00:04:04Why so many?
00:04:05Okay, now what?
00:04:07I think it's a solo match.
00:04:08Solo match?
00:04:09One on one?
00:04:09Wait, there are...
00:04:10One, two, three, four, five.
00:04:12It's one on one.
00:04:13Eighteen?
00:04:13White Spoons.
00:04:15After defeating the Black Spoons in the all or nothing battle,
00:04:18you have all moved on to the next round.
00:04:21You are now back in the main kitchen.
00:04:24Welcome.
00:04:24We survived.
00:04:29We will now reveal the theme of the round four match.
00:04:33The theme of the match?
00:04:37Cool.
00:04:37What is it?
00:04:38The theme is the most important part.
00:04:40I'm nervous.
00:04:40It's our mission.
00:04:41The theme of the match?
00:04:43Alliance battle between black and white.
00:04:46Alliance battle.
00:04:48Alliance battle.
00:04:49Black and white alliance battle.
00:04:51Huh?
00:04:52What?
00:04:52What's that?
00:05:02What?
00:05:02What?
00:05:02What?
00:05:03What's that?
00:05:05Attention, Black Spoons.
00:05:32This is your last chance at survival.
00:05:36This is the last box match.
00:05:40I want another chance.
00:05:42I absolutely have to win.
00:05:45I will definitely make a comeback.
00:05:48Inside the box in front of you is one main ingredient.
00:05:53It's the ingredient you brought yourself, the one you feel most confident cooking with.
00:05:58You must maximize the flavor of that one main ingredient and then present the best possible dish.
00:06:07But you will be limited to only using 10 other ingredients.
00:06:15This includes seasonings like salt and sugar.
00:06:19Again, you may only use up to 10 additional ingredients.
00:06:21The last box match is your chance to return.
00:06:28Your mission is to make the most of your main ingredient using minimal additional ingredients.
00:06:33It's not easy to use only 10 supplementary ingredients.
00:06:40I use at least 5, just adding the right seasonings.
00:06:43Plus olive oil.
00:06:45That's a given.
00:06:46They need to highlight the main ingredient with only a few supplementary ingredients.
00:06:50This is all about skill.
00:06:51You could say today's mission is a true showdown for the Black Spoon chefs.
00:06:56We will now reveal the main ingredient for the Black Spoons.
00:07:00Please open your last box.
00:07:04The Barbecue Lab Director's main ingredient is triploid oysters.
00:07:14I wanted a chance to demonstrate that I'm not someone who just barbecues meat.
00:07:20That I'm a real cook.
00:07:22I'm a proper chef.
00:07:23Annyeong Bonjore's main ingredient is beef tenderloin.
00:07:28Soul Mother's main ingredient is croaker.
00:07:32Croaker?
00:07:33Knife Omokase's main ingredient is dagger-toothed pike conger.
00:07:38Culinary Monster's main ingredient is asparagus.
00:07:50I thought everyone would bring all sorts of delicacies as their main ingredient.
00:07:55So I wanted to just cook a vegetable dish.
00:07:58Which with a wok's main ingredient is egg?
00:08:06It's truly a perfect food.
00:08:09Because it's an ingredient that's always within our reach.
00:08:12Dueji gamtang in New York's main ingredient is black trumpet mushroom.
00:08:17Brewmaster Yun's main ingredient is dried pollock.
00:08:21Rebellious genius is a great ingredient.
00:08:22Rebellious genius is his main ingredient.
00:08:36At his request, will not be disclosed.
00:08:40What?
00:08:41What?
00:08:41If you truly highlight the ingredient, you should be able to guess what the main ingredient is as soon as you taste the dish.
00:08:53Even if you didn't know what it was beforehand.
00:08:56With that, the last boxes have been opened.
00:09:03You will now redeem yourselves with these ingredients.
00:09:07Before starting the last box match, we will reveal the number of chefs who will survive.
00:09:12After this last box challenge of the nine chefs...
00:09:20Only two will survive.
00:09:26It will be very difficult to get this path.
00:09:50Man, they're so stingy.
00:09:53There are 12 Whitespoon Chefs remaining.
00:09:57And if only two of us survive, it'll just be the tiniest hint of black.
00:10:02Just a dash.
00:10:07Now, it's time for...
00:10:10The Last Box Match.
00:10:15The clock starts now.
00:10:20The Last Box Match.
00:10:50It feels heartless to have...
00:11:20Nine Black Spoon Chefs.
00:11:23Cook face-to-face.
00:11:24We all want to survive.
00:11:29Oh boy, how can we pick just two of them?
00:11:32So it's one main and ten supplementary ingredients.
00:11:35But the ten ingredients...
00:11:37It's the most confident dish.
00:11:38This won't be easy.
00:11:39No, it won't.
00:11:39No, I mean, if salt counts and pepper too, then there's no end to it.
00:11:43Right, yeah.
00:11:44I'm looking forward to this.
00:11:46They're under so much pressure.
00:11:54Wow.
00:11:55Did you mean to ring the bell?
00:12:08Yes.
00:12:09Really?
00:12:09Yes.
00:12:10Wow.
00:12:11It's been less than 20 minutes.
00:12:13You're done.
00:12:14I am.
00:12:15Yeah, you sure?
00:12:15Yes, I'm sure.
00:12:16I was really confident to cook this.
00:12:20When I started cooking, almost 25 years ago, we cleaned the meat and portioned the meat.
00:12:28So, with all the streaming, we always make some tartare for all the stuff.
00:12:35The beef tartare is the UK in Korea.
00:12:38So it's a similar dish.
00:12:44You chop by your hands.
00:12:48It's very simple.
00:12:53My beef tartare will be like a truffle flavors.
00:12:58Normally, French tartare is not with truffle, so I twist it a little bit to be original.
00:13:13The beef tartare is part of my memory from my cooking beginning.
00:13:24Tartare will be always special for me.
00:13:28Oh, this looks great.
00:13:32Thank you for the meal.
00:13:33Yes, please enjoy.
00:13:34On top.
00:13:35Okay, so on top we have...
00:13:36Those are croutons on top.
00:13:37Ah, croutons.
00:13:39Sort of looks like a truffle.
00:13:42Okay.
00:13:42Oh, they do look like truffles.
00:13:44So that's why you used squid ink bread.
00:13:46Yes.
00:13:47With ten ingredients.
00:13:48You feel like...
00:13:49Yeah.
00:13:49You did your best?
00:13:50Also, because of ten ingredients.
00:13:52Ten isn't that many.
00:13:53Ha, ha, ha, ha.
00:14:10Hmm.
00:14:11The main ingredient is beef tenderloin.
00:14:14Yes.
00:14:15Beef tenderloin is already good, but by adding truffles and such, I think you, you know, brought
00:14:21out the aroma a bit more.
00:14:23A classic.
00:14:24French cuisine at its finest.
00:14:27That's what you made.
00:14:30Wow.
00:14:32Uh, I felt, uh, very confident.
00:14:35I'll be the first survivor.
00:14:36I cook meat every other round, you know?
00:15:01So I kind of wanted to try cooking seafood for once.
00:15:05I can also grill vegetables and fish.
00:15:09I'm very confident with flavors.
00:15:13I needed to infuse my dish with aroma, but the question was how?
00:15:17What do I use to do that?
00:15:19There was also a limit in terms of utensils.
00:15:23For the smoking, I decided to use these stainless steel hotel pans.
00:15:28I laid down two half-sized pans, put a handful of hickory wood chips on top, and lit them on fire.
00:15:37In the middle, I stacked the oysters.
00:15:49Then I covered it all with a full-sized pan.
00:15:51I left some small vents on both sides to circulate the air and disperse the smoke.
00:16:01I was trying to create a subtle aroma.
00:16:17And we couldn't use an oven for this challenge.
00:16:19No microwaves, either.
00:16:21I thought hard about a workaround.
00:16:23We had gas burners.
00:16:24I covered the flame with one of the hotel pans to create a closed, empty space.
00:16:32Essentially, I made an oven.
00:16:36Using the oven, I gave the oysters a bit of color.
00:16:38I was able to give them a nice golden hue.
00:16:46And then, I added the rest of the ingredients.
00:16:51The oysters were well-smoked and moist, and I preserved the texture.
00:16:56I hope the judges will taste that.
00:17:00Wow.
00:17:03Barbecue.
00:17:04Wow, they've got a great color.
00:17:05Yeah.
00:17:05I thought that your last dish would be meat.
00:17:09But you smoked oysters?
00:17:11Yeah, I thought, I want to try this for once, so I won't have any regrets, even if I end up going home.
00:17:17There's a certain level of moisture and a tender texture like steamed oysters, but they have a smoky aroma.
00:17:24At least I hope.
00:17:25Can we grab that?
00:17:26For sure.
00:17:26Looks like it.
00:17:27Grab it by this side.
00:17:28What is the sauce on this?
00:17:30In order to get the smoky flavor to absorb well, they were topped with garlic butter, and I smoked them at room temperature.
00:17:37Then I topped them with pickled shallots and chongyang peppers.
00:17:40Then I wanted to add carbs, so I fried and julienned some russet potatoes.
00:17:48It's almost a shame to eat it.
00:17:50You should drink the broth inside as well.
00:17:52You'll taste the remaining smoky flavor.
00:18:05I was very happy with it.
00:18:07I felt like I'd created a dish I could truly be proud of.
00:18:11Smoking is not easy, of course.
00:18:17If you overdo it even a little, it can be very overwhelming.
00:18:21Hmm.
00:18:25To smoke these triploid oysters, you came up with this analog approach when your options were limited.
00:18:32I think your cooking is flawless.
00:18:33Thank you so much.
00:18:34I mean, it's very juicy, but the texture is smooth and creamy.
00:18:38And on top of that, they're smoked.
00:18:39So, the doneness of the oyster was exactly as he described.
00:18:44It was definitely cooked.
00:18:45But the creaminess of a raw oyster remained.
00:18:48It was truly delicious.
00:18:49You have a knack for managing the intensity of the aroma.
00:18:52It's there, but it's subtle.
00:18:54Right.
00:18:59That felt great.
00:19:00I was so happy.
00:19:01Egg comes to mind.
00:19:11And my first thought was to showcase the texture of the egg.
00:19:17The most commonly used ingredient.
00:19:19I will make the secret steamed golden eggs.
00:19:23First, I crack the eggs and mix them with salt, water, some sake, and Shaoxing wine.
00:19:32After that's done, I place a bamboo steamer on a wok.
00:19:36And I steam the eggs.
00:19:44As the name implies, there are secret ingredients hidden inside this steamed egg.
00:19:50Once the steamed egg is cooked, very carefully, using a ladle, I place whole egg yolks on top.
00:20:05Then cook it all again.
00:20:08I'm steaming the dish one more time with whole eggs placed on top.
00:20:12I add scallions and cheongyang peppers.
00:20:24I forgot.
00:20:25Scallion oil.
00:20:27Using scallions, I make scallion oil.
00:20:33Then I take the oil and drizzle it over the scallions.
00:20:38That heat intensifies the aroma of the scallions.
00:20:45I drizzle some specially made soy sauce on top.
00:20:50Then I finish it off with pepperoncino.
00:20:55You might scoop some up and think, just eggs?
00:20:58And then discover the secret.
00:21:00Soft eggs hiding underneath.
00:21:04Secret steamed golden eggs.
00:21:06Secret steamed golden eggs?
00:21:08Yep, they're secret.
00:21:08Why?
00:21:09What's so secretive about it?
00:21:10Well, underneath, secretly hidden, are pudding-like eggs.
00:21:16Steamed eggs.
00:21:16Two layers of steamed eggs?
00:21:18Yes.
00:21:19Oh.
00:21:21There's another egg underneath here.
00:21:23Lying beneath the surface.
00:21:24You chose to cook with the egg?
00:21:27A very commonplace ingredient.
00:21:29What was your intention?
00:21:30I went with the egg because it symbolizes rebirth.
00:21:33Yes.
00:21:33In today's match, I need to be reborn.
00:21:35So, eggs.
00:21:48You're right.
00:21:49If the dish was just the whole eggs on top, it probably would have been too dry.
00:21:53But the soft egg underneath is intriguing.
00:21:56Sort of like extra soft tofu.
00:21:58Given how many eggs went into this, it feels like you took your main ingredient and maximized its impact.
00:22:07Yeah, it was very good.
00:22:10Of course.
00:22:11Hmm.
00:22:11I feel like the biggest threat at the moment is culinary monster.
00:22:21Of course it's culinary monster.
00:22:23Culinary monster, yeah.
00:22:25He's a monster.
00:22:27And I'm a witch.
00:22:28He's an excellent cook.
00:22:29He's the biggest threat.
00:22:31I don't see anyone as a threat.
00:22:33I'll make it through for sure.
00:22:34I must come in first place.
00:22:36Asparagus?
00:22:44How will he use that?
00:22:46That's his main ingredient?
00:22:48Everyone else brought meat.
00:22:50And maybe fish.
00:22:51And some other protein.
00:22:52I feel like it will be overshadowed because it's not unique enough.
00:22:58Asparagus, right?
00:22:59That's right.
00:23:00Is he really going to make it through with just asparagus?
00:23:11My mindset was, even though it's a vegetable dish, I can still make it taste better than the meat or seafood dishes.
00:23:19First, I pan-fried the asparagus for a bit on high heat.
00:23:23I needed to build layers of flavor, so I added shio koji to brown butter to extract some of the aroma.
00:23:30And used brown veal stock for added flavor.
00:23:35I reduce it.
00:23:39Then finished by glazing the asparagus.
00:23:47To be honest, the only unique part of the recipe was the lemon new root puree I made.
00:23:53I tried to use as much of the lemon peel as possible.
00:24:00Aspergillus orizé rice naruk.
00:24:04And I seasoned it with shio koji and naruk salt.
00:24:07Then I took the ingredients and blended them together to make a puree.
00:24:24And then, place the garnish to plate it.
00:24:35I thought the ingredient was too simple, but the supplementary ingredients aren't simple at all.
00:24:48You chose asparagus, but this is...
00:24:52Of course asparagus should be the focus.
00:24:55But I prepared it with these other ingredients, to add more layers and depth of flavor.
00:25:01Is there a reason you chose asparagus?
00:25:04I needed to make an impact with just one bite.
00:25:07And the initial sense of fullness, that richness, the juiciness of the asparagus,
00:25:12could make you want to scarf it all up.
00:25:15That's why I chose asparagus.
00:25:16I think we can each take one spear, yeah?
00:25:20Yes.
00:25:20Yes.
00:25:46I had never tried that combination.
00:25:54Even the first bite.
00:26:02Brought out the flavor of the asparagus.
00:26:06And I thought, wow, this is incredibly delicious.
00:26:09What was more impressive was the wide variety of ingredients and techniques he used.
00:26:14How could the asparagus flavor stand out like that?
00:26:17He had to choose the right ingredients.
00:26:19First of all, brown veal is beef.
00:26:22It's a beef broth.
00:26:23Yes, that's right.
00:26:23And pancetta is pork.
00:26:25Mmm.
00:26:26The nuruk shio koji is about fermentation.
00:26:30That flavor.
00:26:30And you did this so quickly.
00:26:31Yeah, you definitely chose ingredients that, when put together, truly bring out the asparagus flavor.
00:26:37Indeed.
00:26:39Simply adding sugar would have just increased the sweetness.
00:26:42By adding shio koji and aspergillus orize rice nuruk, it added umami as well as sweetness, complex and subtle, and balanced with one ingredient.
00:26:50I found it very surprising.
00:26:53None of the supplementary ingredients were shouting, here I am, can't you taste me?
00:26:57Wow, that was my first thought.
00:26:59But I didn't want him to notice, so I just wrote down wow.
00:27:11I think it's way too early for me to leave.
00:27:13To be honest, there's nothing I hate more than bad-tasting food.
00:27:22I've been making croaker for ten years.
00:27:25That's why I chose it.
00:27:31I cut them into thick, chunky pieces with the skin on.
00:27:37The texture is much more dense than other fish, but it's still tender.
00:27:41Sashimi would be too predictable.
00:27:47So I cooked it like a steak.
00:27:54And marinated it with bulgogi sauce, so it cooks through evenly.
00:27:59Then,
00:28:00there's a type of scallion called kalsat that only grows in ham yan this time of year.
00:28:06I peeled off the charred black part of the skin.
00:28:14They get super sweet when you grill them.
00:28:18I grill the croaker in large pieces, so it would scream,
00:28:22I'm the focus here.
00:28:26Thanks for the meal.
00:28:27Enjoy.
00:28:42So you ate this as a side dish with rice your whole life?
00:28:46Yeah.
00:28:46I wish there were rice with it.
00:28:51Even without rice, it'd be good.
00:28:53It's a snack with drinks.
00:28:54Yeah.
00:28:56Right now, the hum young onions are in season.
00:28:58They're delicious.
00:28:59Of course, from the end of April, yes.
00:29:01That played a role in making the ingredients harmonious.
00:29:05Black trumpet mushroom, a very rare mushroom.
00:29:14I'm making black trumpet mushroom gom thang with the mushrooms as the main ingredient.
00:29:18I sell dweiji gom thang in New York, but many people there ask for vegan options.
00:29:23New Yorkers.
00:29:24I thought I'd make it vegan.
00:29:26To complement the strong flavor of the black trumpet mushrooms,
00:29:28I also added pyogo and cauliflower mushrooms.
00:29:32I created a subtle sweetness in the vegetables.
00:29:36To balance out the bitterness.
00:29:39So the gom thang brings out a deep natural flavor.
00:29:52Those ingredients were dancing on my taste buds.
00:29:55They definitely brought out the black trumpet mushroom aroma.
00:29:58I think vegans would love it.
00:30:00I'm staking my nickname on this dish.
00:30:08Dagger Toothpike Conger Shabu Shabu.
00:30:13Dagger Toothpike Conger often has a lot of small bones.
00:30:17Depending on who prepares it or how it's prepared, the quality and taste can vary greatly.
00:30:21If everyone here was told,
00:30:25clean a Dagger Toothpike Conger,
00:30:27I'd be the best.
00:30:33It's too pretty to eat.
00:30:34It's like a flower.
00:30:35The fish is scored with a knife and the broth is absorbed in between.
00:30:49You did a great job with this.
00:30:51It seems like you were very precise with your ingredients.
00:30:54The dish is very clean.
00:30:56Of course.
00:31:02Rebellious genius created a lot of suspense with this dish by keeping his ingredients secret.
00:31:08I was thinking about how to make the dish's main ingredients stand out.
00:31:12If you can't see it but can tell what it is just by taste,
00:31:17doesn't that prove the ingredient stands out?
00:31:20Here, let me serve you.
00:31:28Should we look away?
00:31:29Please, if you don't mind.
00:31:31Is it that obvious?
00:31:34I'm so curious about this.
00:31:39Okay, go ahead and taste it.
00:31:40Okay.
00:31:50I hope this isn't 20 questions.
00:32:02Seafood?
00:32:03Yes.
00:32:04Seafood, right?
00:32:05Seafood, yes.
00:32:07Sometimes you eat it like this.
00:32:09That's right.
00:32:09Am I?
00:32:10You got it like this?
00:32:11As I was chewing it,
00:32:13the ingredients came together and I realized,
00:32:16ah, that's what that is.
00:32:17To be honest, I thought they'd be able to guess as soon as they tasted it.
00:32:22The dish I prepared is fried sea pineapple.
00:32:27Since sea pineapples have such a strong ocean flavor,
00:32:31I thought they would be the best fit for the theme of the consolation match.
00:32:36I used seaweed and perilla leaves to wrap the sea pineapple.
00:32:42Then I coated it in batter and I fried it.
00:32:47I made a sour soybean paste sauce
00:32:49using sour cream, soybean paste, and garlic,
00:32:52similar to red chili pepper paste with vinegar.
00:32:56I cut the fried sea pineapple in half and plated them.
00:33:04Then took julienned red chard
00:33:06and put it on top of the dish.
00:33:08That way, the chard would hide the main ingredient
00:33:10so it couldn't be seen.
00:33:11The fried batter nuttiness and perilla leaf aroma
00:33:17was strong at first,
00:33:19but the sea pineapple flavor eventually comes through.
00:33:22I think frying it gave it a unique charm.
00:33:26Thank you for the dish.
00:33:27Of course.
00:33:28Everyone's dish looks so delicious.
00:33:54All the ingredients they chose looked great.
00:33:56Annyeong bonjour's main ingredient
00:34:01is beef tenderloin,
00:34:05is black trumpet mushroom,
00:34:08is croaker.
00:34:11Why are you going ahead of me?
00:34:13I was worried about my dried pollock.
00:34:22Will it be boring?
00:34:24Yeah, but I wanted to show respect
00:34:27for the main ingredient I chose.
00:34:30For the final match,
00:34:31perhaps I thought I'd prepare
00:34:33a hangover soup for the judges,
00:34:35so I made dried pollock hangover soup.
00:34:37The most important thing to do
00:34:39was to extract that dried pollock flavor.
00:34:43Usually people use shredded dried pollock,
00:34:46but it's different
00:34:47when you extract it whole like this.
00:34:50I prepped the whole dried pollock,
00:34:53then cooked it golden brown.
00:35:01Grilling it like this concentrates the flavor.
00:35:03This is how they cooked it in the old days.
00:35:08It's a cooking method we used forever,
00:35:10but now it's mostly forgotten.
00:35:14I also planned to make a broth.
00:35:18So I sauteed some potatoes,
00:35:20and then added the grilled pollock heads and bones,
00:35:25as well as some kelp.
00:35:32I added rice water,
00:35:33which helps neutralize
00:35:34the slightly fishy taste of the pollock.
00:35:45And then, once the broth was fully boiled,
00:35:48I sauteed it and seasoned it with soy sauce
00:35:59until the sauce was a nice reduction.
00:36:05You can add tofu or bean sprouts
00:36:07to dried pollock hangover soup.
00:36:09Everyone makes it a little differently,
00:36:11but I didn't want to add more to it.
00:36:14I thought about it,
00:36:15but then I realized,
00:36:17dried pollock, you're fine by yourself.
00:36:19So I left out the extra ingredients.
00:36:25Dried pollock is an ingredient
00:36:27that is naturally dried
00:36:29through cycles of freezing
00:36:30and thawing in the winter.
00:36:32To me, it's a lot like our lives.
00:36:35Things aren't always good.
00:36:37Sometimes bad things happen.
00:36:38Everyone probably has
00:36:40their own unique hangover soup,
00:36:42but my hangover soup
00:36:44is dried pollock hangover soup,
00:36:47made with richly simmered dry pollock.
00:36:52I knew it'd be a soup.
00:36:53Yes.
00:36:54So much pounding.
00:36:56Weren't you worried
00:36:57your dish might be a bit too ordinary?
00:37:00I thought the best way to showcase
00:37:02dried pollock was to be true to myself
00:37:04and make dried pollock soup.
00:37:05You're a brewmaster.
00:37:06You sell alcohol,
00:37:07but you also need to cure hangovers.
00:37:09Right, so I thought about
00:37:10what to serve for hangovers,
00:37:12and I wanted to serve a whole pollock.
00:37:15Let's eat this before it gets cold.
00:37:17Definitely.
00:37:19Yeah.
00:37:20Wow.
00:37:20Oh, the broth.
00:37:22It's thick.
00:37:24Even though you were pressed for time,
00:37:26this broth
00:37:27still seems like it's very rich.
00:37:29He took the whole bowl
00:37:45and ate all of it.
00:37:47To highlight the pollock,
00:37:49she just touched it up
00:37:50with rice water
00:37:51and a few other ingredients.
00:37:53She did such a great job.
00:37:56The focus was on the dried pollock,
00:37:58but the flavor is clean
00:37:59and the ingredients vibrant.
00:38:01She didn't try to add
00:38:02a bunch of stuff
00:38:02to make it seem fuller.
00:38:05It was so pure.
00:38:07The dried pollock
00:38:08was so savory
00:38:09and sweet
00:38:10and you could taste umami.
00:38:11It all supported the pollock.
00:38:13My hangover's gone.
00:38:14Excellent.
00:38:16Thanks so much.
00:38:18The ingredients shined
00:38:19because I trusted his true flavor.
00:38:21All judging is complete.
00:38:29Contestants,
00:38:30please step out
00:38:31while the judges deliberate
00:38:32and make their choice.
00:38:34Do you already have
00:38:35a clear winner in mind?
00:38:37Yeah.
00:38:37And I wrote it down here too,
00:38:39so...
00:38:40Yes, of course.
00:38:41No ingredient in that dish
00:38:42was unnecessary.
00:38:44There's nothing unnecessary.
00:38:46And they didn't overdo it.
00:38:47The best part
00:38:48was the main ingredient.
00:38:49Yeah, yeah.
00:38:49We're on the same page.
00:38:51Okay then.
00:38:51Looks like we've made
00:38:52our decision.
00:38:53In the end...
00:38:55And...
00:38:58I think it highlighted
00:39:03the ingredients better.
00:39:04Can't we pick three people?
00:39:07By my standards,
00:39:07I think I made
00:39:08the best possible dish.
00:39:10I was certain
00:39:11that I'd make it through.
00:39:14Attention, chefs.
00:39:15We will now announce
00:39:16the two survivors
00:39:17who ultimately
00:39:19made it through
00:39:20the Consolation Match.
00:39:33I got chills.
00:39:34I haven't gotten chills
00:39:35in a long time.
00:39:36The first survivor
00:39:40of the Black Spoon
00:39:43of the Black Spoon
00:39:43Consolation Match.
00:39:54Congratulations.
00:39:58Culinary Monster.
00:40:02Culinary Monster.
00:40:03Above all,
00:40:12your dish
00:40:13fit the theme
00:40:14the best.
00:40:16And all the flavors
00:40:17of the asparagus
00:40:17came through
00:40:18so nicely.
00:40:20And I just started
00:40:21chowing down
00:40:22a true culinary monster.
00:40:24If that dish
00:40:25was served
00:40:26in any restaurant
00:40:26or dining establishment,
00:40:28it would not have
00:40:29felt out of place.
00:40:31It was simply delicious
00:40:32and the most
00:40:33well executed.
00:40:34No doubt about it.
00:40:36Winning was always
00:40:37the goal.
00:40:39But after surviving that,
00:40:40I'm even hungrier
00:40:41to win.
00:40:44We will now announce
00:40:46the second
00:40:47and final
00:40:48Chef to Survive.
00:40:49I have no idea
00:40:58who it'll be.
00:41:01I just hope
00:41:02I'm the second one.
00:41:05The final
00:41:06Black Spoon Survivor.
00:41:19Congratulations.
00:41:22Brewmaster Yoon.
00:41:24Brewmaster Yoon.
00:41:34When I saw
00:41:35Brewmaster Yoon's
00:41:36dried pollock soup,
00:41:38there was warmth
00:41:39to it.
00:41:40You were the best
00:41:41at bringing out
00:41:42the natural flavors
00:41:43of the main ingredient.
00:41:45The flavor
00:41:45of the dried pollock,
00:41:47it felt like
00:41:47my taste buds
00:41:48were being pounded
00:41:49with dried pollock flavor.
00:41:51That's how intensely
00:41:52she extracted
00:41:53the flavor.
00:41:54Paik Chung Won was like,
00:41:55you're done, right?
00:41:56And took the rest.
00:41:59You didn't add
00:42:00all sorts of garnishes
00:42:01or other stuff.
00:42:02You just added
00:42:03rice water,
00:42:03potatoes,
00:42:05and a bit of...
00:42:06You're done, right?
00:42:06Sure, go ahead.
00:42:09I couldn't be like,
00:42:10no, give me that,
00:42:11so I just said,
00:42:12sure, go ahead.
00:42:13I regret saying that.
00:42:14Yeah.
00:42:14I was just so happy
00:42:19and so grateful.
00:42:21But I felt bad
00:42:22for my teammates.
00:42:27As someone who doesn't
00:42:28just brew alcohol,
00:42:30but also makes Korean food,
00:42:32at that moment,
00:42:33I felt like the weight
00:42:35on my shoulders
00:42:35got heavier.
00:42:36there are
00:42:42no more survivors.
00:42:53You all worked so hard
00:42:54to get to where
00:42:55you are today.
00:42:57The fact that you're
00:42:58standing here now
00:42:59is something to be proud of.
00:43:01I respect you all.
00:43:03We thank you.
00:43:06All right.
00:43:09If I said I wasn't
00:43:10disappointed,
00:43:11it'd obviously be a lie.
00:43:13I know I did my best.
00:43:15And I have no regrets.
00:43:18They won because
00:43:19they did better.
00:43:20That's all.
00:43:21Among the dishes
00:43:22I wanted to make,
00:43:23some of them
00:43:24couldn't have been
00:43:25served to customers.
00:43:27So I got a chance
00:43:28to cook dishes
00:43:29that inspired me.
00:43:31I got put in my place.
00:43:33I have to reflect
00:43:34on my arrogance
00:43:35for thinking
00:43:36not too many people
00:43:37can cook better
00:43:38than I can.
00:43:39I need to work
00:43:40even harder now.
00:43:42I'm just getting started.
00:43:44And now,
00:43:45round four will be
00:43:46the black and white
00:43:48alliance battle.
00:43:49What?
00:43:49Huh?
00:43:52You are not
00:43:53the only chefs
00:43:54taking part
00:43:56in the round four match.
00:43:57What?
00:43:58What?
00:43:58Oh.
00:43:59What's that?
00:44:00There's more to it.
00:44:01Black Spoon Survivors.
00:44:03Please enter.
00:44:04From over there?
00:44:05Oh, from where?
00:44:06Where are they now?
00:44:07Over there, I think.
00:44:08Where?
00:44:09Over there?
00:44:09Maybe from there.
00:44:10Oh!
00:44:12Wow, Culinary Monster.
00:44:14Culinary Monster.
00:44:15The first Black Spoon Survivor.
00:44:17Culinary Monster.
00:44:18Oh, I know that feeling.
00:44:21To die and come back to life?
00:44:23You know,
00:44:23having some Black Spoons here
00:44:25helps balance things out.
00:44:26Culinary Class War again.
00:44:30Brewmaster Yun.
00:44:33Congratulations.
00:44:34You survived.
00:44:36Hooray!
00:44:37Congratulations.
00:44:39Welcome back.
00:44:40She was cast into hell
00:44:41and came back alive.
00:44:43Her skills are sneaky.
00:44:44She's a strong contender.
00:44:45Now, there are
00:44:4612 White Spoon Chefs
00:44:48and two Black Spoon Chefs.
00:44:50Now, for round four,
00:44:5214 contestants
00:44:53will compete
00:44:55in the next cooking match.
00:44:57Round four will be...
00:44:58Top seven playoff round.
00:45:04Top seven?
00:45:06Half of us will be gone.
00:45:08Half of us will go home.
00:45:1050%.
00:45:10Exactly.
00:45:11The real competition begins.
00:45:14In round three,
00:45:14they eliminated an entire team.
00:45:17And then,
00:45:18they saved two of them.
00:45:19And now,
00:45:20they're going to eliminate
00:45:21half of us?
00:45:22This is...
00:45:24so cruel, right?
00:45:26For the top seven playoffs,
00:45:28the theme will be...
00:45:35Two-person teams.
00:45:36Black and white alliance battle.
00:45:39Two-person teams.
00:45:41Two chefs team up.
00:45:42Two workstations per team.
00:45:43Oh!
00:45:44We do that and form a team.
00:45:47Now,
00:45:48in front of you
00:45:49are seven sets of workstations
00:45:52where two people can cook together.
00:45:55In this round,
00:45:56two chefs
00:45:57must form
00:45:58an alliance
00:45:59in order to cook
00:46:01the ultimate dish.
00:46:03Together,
00:46:04you must devise
00:46:04a stellar dish
00:46:05that only the two of you
00:46:07could create.
00:46:09We're not just going
00:46:10head-to-head.
00:46:11It's a totally new
00:46:13kind of challenge
00:46:13and I thought,
00:46:15who would be the best
00:46:16to team up with
00:46:17so we can easily advance?
00:46:18Black Spoon Chefs.
00:46:19Now,
00:46:19for the next stage,
00:46:21we will proceed
00:46:22with selecting chefs
00:46:23to form teams of two.
00:46:26First,
00:46:26the two Black Spoon Chefs
00:46:28who survived the last match
00:46:30will be the first
00:46:31to select their
00:46:32round four teammates.
00:46:37Congratulations.
00:46:38Okay, choose well.
00:46:39You know,
00:46:40I think it's great
00:46:41since they went through
00:46:42a lot to come back.
00:46:44Black Spoon Chef,
00:46:45Culinary Monster,
00:46:46first to survive
00:46:47the consolation match.
00:46:48You will be the first
00:46:49to choose
00:46:50your round four teammate.
00:46:52So who wants
00:46:53to team up with me?
00:46:55No one?
00:46:57Me.
00:46:58We'd be a great team.
00:47:00Momentum is so important.
00:47:02I need some of that energy.
00:47:04Does that mean
00:47:04that the rest of you
00:47:05will reject me
00:47:06if I choose you?
00:47:07I'd accept...
00:47:08You have to ask him first.
00:47:10In that case,
00:47:12I choose the coolest,
00:47:16Sun Jung Wan.
00:47:17Oh,
00:47:18solid team.
00:47:19My head was up.
00:47:20I'm glad you saw me.
00:47:21I think Sun Jung Wan
00:47:22also thought
00:47:23that working with me
00:47:24would ultimately
00:47:25be better
00:47:26than working
00:47:27with someone else.
00:47:28To be honest,
00:47:29I was hoping
00:47:30to get to work
00:47:30with Culinary Monster.
00:47:32We've both
00:47:33been in fine dining
00:47:34for a long time,
00:47:35so we're on the same page
00:47:36in a way.
00:47:38Just set up
00:47:38our station.
00:47:39Can I try
00:47:40the white spoon side?
00:47:41What about this one?
00:47:42Right here?
00:47:42What about this?
00:47:45I'll be direct.
00:47:49Chef.
00:47:51Wow,
00:47:51right away.
00:47:52Two Korean styles.
00:47:54Will you cook with me?
00:47:57I accept.
00:47:58I'd be grateful.
00:47:59I accept.
00:47:59Great.
00:48:00Oh, wow.
00:48:01I mean,
00:48:03he's basically
00:48:03a pro at Korean cuisine,
00:48:05and I feel like
00:48:06he's always been good
00:48:07at bringing out
00:48:07the essence
00:48:08of the ingredients.
00:48:09Since me and
00:48:10brewmaster Yoon
00:48:11both cook Korean cuisine,
00:48:13I thought we'd be able
00:48:14to come up with
00:48:14dishes we both understand.
00:48:18What about the rest of us?
00:48:19I don't know.
00:48:20And now,
00:48:21remaining white spoon chefs,
00:48:23you are free to form
00:48:25teams of two
00:48:26with the white spoon chef
00:48:28of your choice.
00:48:29Do we recruit them?
00:48:30Do we just choose whoever?
00:48:31Do we recruit them?
00:48:33If you made it this far,
00:48:34you know a little
00:48:35about everyone's strategies.
00:48:37As we looked around,
00:48:38there must have been
00:48:39some silent communication
00:48:41that I didn't catch,
00:48:42like,
00:48:42let's team up?
00:48:44Please form teams
00:48:46every time we get to choose.
00:48:47Yeah, come on.
00:48:49You're pulling away.
00:48:50Why are you resisting?
00:48:51Look at him.
00:48:52Yeah, shall we?
00:48:53You think we should?
00:48:54I just need Sam Kim.
00:48:58Thank goodness.
00:49:00Are you sure?
00:49:00I'd be honored.
00:49:02Western and Japanese cuisine.
00:49:03Yeah, Japanese and Western
00:49:05go well together.
00:49:06Chinese and Western
00:49:06are good together, too.
00:49:09Okay.
00:49:10Let's work together.
00:49:12Wanna work together?
00:49:12Let's do it.
00:49:18So we planned the dish
00:49:19ahead of time here?
00:49:20Exactly.
00:49:21We can develop it, but...
00:49:22Yeah, but it can't change...
00:49:23any major elements.
00:49:25This is tough.
00:49:26Yeah, it really is.
00:49:28I think this is what
00:49:28they want, basically.
00:49:30They want a dish
00:49:31that only the two of us
00:49:32can make.
00:49:32Right.
00:49:33Yeah.
00:49:33We should start with,
00:49:34why do they belong together?
00:49:36Is there a synergy
00:49:37between our two styles?
00:49:39And I was thinking earlier,
00:49:41we both make Korean cuisine,
00:49:42but you're more traditional,
00:49:44and I'm more modern.
00:49:46Since Korean cuisine
00:49:47was our foundation,
00:49:48our cooking styles matched,
00:49:50you know?
00:49:50There are dishes
00:49:52that I've made for years
00:49:53that she interprets
00:49:55in a more modern style.
00:49:58If we can blend
00:49:59these elements together,
00:50:00we'll create
00:50:01a beautiful story.
00:50:02So with that in mind,
00:50:03where do you think
00:50:04we should start?
00:50:05We might need to study
00:50:06the competition
00:50:07and know what we're up against.
00:50:09Hmm.
00:50:09They're Chinese and French cuisine.
00:50:11Yeah.
00:50:13They're just Chinese cuisine.
00:50:15Right?
00:50:15With hodok chung.
00:50:17It's a good thing.
00:50:18Honestly, you're right.
00:50:19Japanese and Italian
00:50:20go well together.
00:50:20Would you say you cook Italian?
00:50:22Yes.
00:50:22Italian, Japanese.
00:50:23Right, yeah.
00:50:25I cook Italian,
00:50:26but it's local ingredients.
00:50:27We farm a lot.
00:50:28Got it.
00:50:28For our dishes.
00:50:29I feel like that team
00:50:31will be a bit showy
00:50:32and the flavors
00:50:33will be pretty flamboyant.
00:50:35But the good thing is
00:50:36our backgrounds
00:50:37have a lot in common.
00:50:39Right.
00:50:39I think it would be great
00:50:40if we found a way
00:50:40to merge the two.
00:50:41Yeah, yeah.
00:50:42Honestly,
00:50:43I don't think there are many teams
00:50:44with cooking styles
00:50:45as similar as ours.
00:50:47Whenever I'd mention
00:50:48a technique
00:50:49or a technical term,
00:50:50it felt like we were
00:50:51speaking the same
00:50:52cooking language.
00:50:54For example,
00:50:54if we do this like this,
00:50:56we've got custard.
00:50:57Right.
00:50:58Let's glaze
00:50:58and we just make it look pretty.
00:51:00What if,
00:51:00and this is just an idea,
00:51:02we aim for classic,
00:51:03like a poached egg
00:51:04and it's covered with,
00:51:05like, croissant puree
00:51:06and we place caviar on top.
00:51:09So classic style,
00:51:10but inventive plating?
00:51:12Yeah.
00:51:12Other teams will see
00:51:13our dish and think,
00:51:15are these bastards crazy?
00:51:17Well,
00:51:17I don't think we need to
00:51:19immediately jump
00:51:20to a high-end ingredient
00:51:21in order to make it special.
00:51:22You're right.
00:51:23But you like to make...
00:51:24Well,
00:51:25to be honest,
00:51:26I like to make meat dishes.
00:51:27Meat dishes?
00:51:28Yeah.
00:51:28Honestly,
00:51:29you know what I cook the best?
00:51:30Huh?
00:51:31Meat dishes.
00:51:31Right, right.
00:51:32In my opinion, at least.
00:51:33We have brewmaster,
00:51:34alcohol,
00:51:35and Korean cuisine.
00:51:37Key qualities
00:51:38we can't leave out.
00:51:39Since you're a brewmaster,
00:51:41you know?
00:51:41Yes, right.
00:51:42And I think it'll
00:51:43definitely go great
00:51:44with old-school galbi.
00:51:46Brew master,
00:51:48Yoon!
00:51:48Im Sung-kun!
00:51:51Hey, everybody!
00:51:52We're going to the market!
00:51:55Should we check it out?
00:51:56Where is it?
00:51:57Okay.
00:51:58Let's go.
00:51:59Yeah.
00:52:04Wow.
00:52:06Finally.
00:52:07I think each chef
00:52:17should have their own style.
00:52:19That way,
00:52:20the key flavors
00:52:21and their own unique flair
00:52:22can be
00:52:22in synergy with each other.
00:52:25Of course,
00:52:26if it doesn't taste good,
00:52:28it doesn't matter.
00:52:29The black and white
00:52:30alliance battle
00:52:31will decide
00:52:32which seven chefs remain.
00:52:35Now,
00:52:35each team
00:52:36will submit their dish
00:52:37to the judges
00:52:37in the order
00:52:39that they are completed.
00:52:42The judges taste them,
00:52:44then discuss.
00:52:45The teams whose dishes
00:52:46were best executed
00:52:48will go to the survival zone.
00:52:51And teams who executed poorly
00:52:54will be sent
00:52:55to the elimination zone.
00:52:58Once tasting is complete,
00:52:59the first place team
00:53:01will be selected
00:53:02from the survival zone.
00:53:03And the last place team
00:53:06will be selected
00:53:07from the elimination zone.
00:53:09First place
00:53:10advances to the top seven.
00:53:13And the last place team
00:53:14will be eliminated.
00:53:17Finally,
00:53:18the remaining five team selections
00:53:20will be determined later.
00:53:23We have to get first place.
00:53:25I need to claim that throne ASAP.
00:53:28Winning
00:53:28is all that matters now.
00:53:32Now,
00:53:33we will begin
00:53:34the two-person team
00:53:36black-and-white alliance battle.
00:53:39Chefs,
00:53:39you may now begin.
00:53:41Here we go.
00:53:42All right, let's do this.
00:53:43Come on.
00:53:44Let's do it.
00:53:44You got this.
00:53:46We got this.
00:53:47Let's go.
00:53:48Let's go.
00:53:48Let's do this.
00:53:51All right,
00:53:52here we go.
00:53:52Take it easy.
00:53:53Okay.
00:53:53Just relax.
00:53:54Just stay in the zone.
00:53:56We'll need to cook carefully
00:53:58and use the full two hours.
00:54:00It's a very technical dish.
00:54:03The slightest mistake
00:54:05and the dish is ruined.
00:54:07With his experience
00:54:08and my experience,
00:54:10we'll join forces
00:54:11in order to create
00:54:12a wonderful dish.
00:54:13Here we go.
00:54:19This is a merging
00:54:20of Japanese cuisine
00:54:21and Italian cuisine.
00:54:24First,
00:54:25we season
00:54:25the croaker
00:54:26with soybean paste
00:54:27and then grill it.
00:54:29Chef Sam Kim
00:54:30will be responsible
00:54:31for making the sauce.
00:54:33It'll feel like
00:54:34eating Italian food
00:54:35in Japan,
00:54:36you know?
00:54:36Venervous Sanjay
00:54:37and I teamed up.
00:54:38We wanted to express
00:54:39the virtues
00:54:40of Korean cuisine,
00:54:41so we chose
00:54:42to prepare a bansang.
00:54:44This is such
00:54:45an honor for us.
00:54:46The dishes
00:54:47they're making today,
00:54:48you can't find them
00:54:49in any restaurant.
00:54:50You can only eat them here.
00:54:51Unless the two chefs
00:54:51collaborate later.
00:54:53And it's something
00:54:54they've never made before.
00:54:55There's a good chance
00:54:56we'll never eat
00:54:57these dishes again.
00:54:57Right, right.
00:54:59Each of them
00:54:59has such a distinct style.
00:55:01How will they make
00:55:02the dish harmonious?
00:55:03Look,
00:55:17he's using an axe.
00:55:20Chef Tim San Kun.
00:55:22Ah,
00:55:22for the ribs.
00:55:24He's
00:55:24chopping them
00:55:25with an axe.
00:55:29For this type of mission,
00:55:31two chefs
00:55:32must become one.
00:55:33we decided
00:55:34to choose a dish
00:55:35that creates
00:55:36a unique synergy
00:55:37between brewmaster's
00:55:39strengths
00:55:39and my strengths
00:55:41as well.
00:55:43It took less than
00:55:4410 minutes
00:55:45to decide.
00:55:47But you like to make...
00:55:49Well,
00:55:49to be honest,
00:55:50I like to make
00:55:51meat dishes.
00:55:52Meat dishes?
00:55:52Yes.
00:55:53Have you heard
00:55:54of bakpo galbi?
00:55:55Ah.
00:55:56Bakpo galbi.
00:55:57I've heard
00:55:57bakpo galbi before.
00:55:59Bakpo galbi
00:55:59is a cut of pork
00:56:01called the king of ribs.
00:56:02The bone is left
00:56:03in the pork belly.
00:56:04People used to
00:56:04marinate them
00:56:05with a galbi marinade.
00:56:06essentially,
00:56:19you're making pork galbi
00:56:20using the bones
00:56:21attached to the pork belly.
00:56:23I remember
00:56:24the unique texture.
00:56:25that chewy texture.
00:56:26Right, a great balance
00:56:27of fat and meat.
00:56:27Yep, that's right.
00:56:28Know what I mean?
00:56:29The texture and flavor
00:56:30taste much better
00:56:31than regular galbi.
00:56:33That's why
00:56:34we chose bakpo galbi.
00:56:35Now,
00:56:35we need to choose
00:56:36what we serve it with.
00:56:37What can we make?
00:56:38Like something
00:56:39I can confuse?
00:56:40Radish.
00:56:41Radish.
00:56:41Radish.
00:56:42The most important part.
00:56:43I mean,
00:56:44if you're eating a meat dish,
00:56:45some radish salad
00:56:46is perfect.
00:56:47I love it.
00:56:48I love that.
00:56:48It's a must.
00:56:49I'm good at slicing radish
00:56:50and I'm good with seasonings too.
00:56:51Yeah, it'll be great.
00:56:52Radish helps
00:56:53with the digestion of meat
00:56:54and its refreshing
00:56:55and cool flavor
00:56:56balances the salty meat
00:56:58with some sweetness.
00:56:59It seems so simple,
00:57:00but it's a wonderful combination.
00:57:02A perfect match.
00:57:03I sliced the meat
00:57:05into 7mm pieces
00:57:06then scored both sides.
00:57:08Scoring it allows
00:57:09the marinade
00:57:10to penetrate quickly
00:57:11and evenly.
00:57:13The texture of pork
00:57:14changes depending
00:57:15on the direction
00:57:16you slice it.
00:57:18To do it well,
00:57:19you need to know
00:57:19certain ideal
00:57:20cooking techniques
00:57:21and he's a master at that.
00:57:29All right.
00:57:30How far along are you?
00:57:32Mincing the garlic shabby.
00:57:33Green onions?
00:57:35Still need to mince them.
00:57:39I minced the garlic
00:57:40so finely
00:57:41that not a single piece
00:57:43would need to be chewed.
00:57:59Here?
00:58:03It seemed like he could teleport.
00:58:10He was just flying around.
00:58:16I thought,
00:58:18I can't mess this up.
00:58:19I can't let him down.
00:58:21My engine was running
00:58:23at full speed.
00:58:24Then I took a breath
00:58:27and looked around.
00:58:28Everyone was just cooking
00:58:30so elegantly.
00:58:32Let's see here.
00:58:34No one else
00:58:35was babbling like us.
00:58:40But we had a goal to reach.
00:58:42So we went a little crazy.
00:58:44Let's finish our dish
00:58:45as quickly as possible.
00:58:46Yeah, yeah.
00:58:47Finish it quickly
00:58:48so we can taste it.
00:58:49The seasoning will be great.
00:58:50We need to nail the texture.
00:58:51We wanted to serve the dish
00:58:52as quickly as we could.
00:58:53It's a hot dish,
00:58:54so it needs to be eaten right away.
00:58:57I wanted to ring the bell
00:58:58at around 55 minutes.
00:59:02But will the marinade
00:59:03penetrate the meat
00:59:05evenly in such a short time?
00:59:07That was critical.
00:59:09I applied a bit of honey
00:59:11to the ribs.
00:59:12I let it absorb the sugar
00:59:14which helped tenderize the meat.
00:59:16Once the honey
00:59:17made the meat more tender,
00:59:19we placed it in the marinade.
00:59:25and then grilled it.
00:59:29We had to make sure
00:59:30we used the right cooking method
00:59:32so the meat
00:59:34would be seasoned evenly
00:59:36and the aroma of the charcoal
00:59:38would penetrate the ribs.
00:59:40Okay, cover this.
00:59:41And on your way to the freezer,
00:59:43leave it in for about five minutes.
00:59:45Yeah.
00:59:46I think the key to this dish
00:59:48was the grilling process.
00:59:50If you look at old school methods,
00:59:53there's a meat dish
00:59:53nobles would eat.
00:59:54It was called
00:59:55sol yammyok.
00:59:57You grill the meat
00:59:58over a brazier.
00:59:59Then you cool the grilled meat
01:00:01in the snow.
01:00:02And after that,
01:00:03grill it again.
01:00:05You cook it about
01:00:05halfway through at most.
01:00:08And then you put it
01:00:08in the freezer or fridge.
01:00:11There's still some residual
01:00:11heat still on the meat.
01:00:13It's like letting rice rest.
01:00:16It absorbs the marinade
01:00:17a little better.
01:00:17That enhances
01:00:18the flavor of the charcoal.
01:00:20This is perfectly cool.
01:00:31The point is to let it cool
01:00:37for five minutes.
01:00:39Then take it out
01:00:40and then grill it
01:00:41while basting it
01:00:42with marinade.
01:00:46I've been cooking meat
01:00:47for nearly 40 years.
01:00:49So I'm confident
01:00:50that I can cook garbi
01:00:51better than anyone.
01:00:55Brewmaster!
01:00:55Brewmaster!
01:00:56One more time?
01:01:01If you repeat that process
01:01:02two to three times,
01:01:04it ends up tasting
01:01:08like it's been aged
01:01:09for a day or two.
01:01:13We agreed that I'd be
01:01:15seasoning the radish salad
01:01:16while he worked on the meat.
01:01:18I added a bit of yukjeot
01:01:20to give it a little kick.
01:01:30I crushed the yukjeot
01:01:31by hand
01:01:32in order to season it.
01:01:36We wanted it to pair well
01:01:38with the garbi
01:01:39so I made it
01:01:40a little spicy
01:01:41but I made sure
01:01:42to use fine red pepper powder
01:01:44to maintain a smooth texture
01:01:45without any big flakes
01:01:47or clumps.
01:01:48We also made samjang
01:01:50to accompany the dish.
01:01:52That was a key element
01:01:52as well
01:01:53but bad samjang
01:01:54could ruin
01:01:55perfectly cooked meat.
01:01:57I blended
01:01:58two different soybean pastes
01:02:00since each paste
01:02:00can vary between
01:02:01salty and sweet.
01:02:03I added a little gochujang
01:02:05and used some honey
01:02:07to enhance the sweetness.
01:02:11Chef!
01:02:13I added some honey.
01:02:15Should I make it sweeter?
01:02:17No, no.
01:02:17It's perfect.
01:02:18Just right.
01:02:18It's great.
01:02:19The whole time
01:02:20we were tasting
01:02:21and tweaking things.
01:02:26Mmm.
01:02:27Good, right?
01:02:29So delicious.
01:02:30How's the seasoning on this?
01:02:31Okay.
01:02:32I think it's fully cooked.
01:02:33Yes.
01:02:35There, all done.
01:02:36How is it?
01:02:37It's delicious.
01:02:38Yeah?
01:02:38It's incredible.
01:02:39Fantastic.
01:02:40You're done?
01:02:40Plate it.
01:02:40I'm so good.
01:02:41Plate it.
01:02:42Let's serve it quickly.
01:02:43You might say,
01:02:47Oh, everyone knows that dish.
01:02:49It's so simple.
01:02:51But with this dish,
01:02:54we created the best flavor imaginable.
01:02:57Well, we're a great team
01:02:58and we made a great dish.
01:03:03In the final stretch,
01:03:05I felt like I was working super fast.
01:03:08I wanted to make sure
01:03:09that judges were able to
01:03:10try our dish
01:03:11while it was still warm.
01:03:12Now, green onions.
01:03:13Done?
01:03:20Yes.
01:03:20Done, done, done.
01:03:21Okay.
01:03:21One, two, three.
01:03:27Huh?
01:03:28With 52 minutes left.
01:03:29Wow.
01:03:30Are they done?
01:03:32Huh?
01:03:32Done already?
01:03:34Wow.
01:03:35That was fast.
01:03:37They're so quick.
01:03:37Truly.
01:03:39Gotta rip off the band-aid.
01:03:43Let's go.
01:03:52Yeah.
01:03:56You're already done?
01:03:58Should we be that fast?
01:04:00Wow, impressive.
01:04:04Just as we planned.
01:04:05That was smooth sailing.
01:04:08As chefs,
01:04:09we were very satisfied
01:04:10with how it turned out.
01:04:13Let's place it.
01:04:18So, we made
01:04:44popcorn garbi and radish salad.
01:04:49Popcorn garbi
01:04:49is cut from pork belly
01:04:51with the bones intact,
01:04:52so its main strengths
01:04:53are a chewy texture
01:04:54and savory flavor.
01:04:56The radish salad
01:04:57goes perfectly with meat.
01:04:58It's often called
01:04:58the nation's favorite side dish.
01:05:00You might think,
01:05:01what's so special
01:05:02about radish salad,
01:05:03since you see it every day?
01:05:04Radish is rich in diastase,
01:05:06which aids digestion,
01:05:08so the judges
01:05:08can digest the dish.
01:05:10It's just one dish,
01:05:11but it's still considerate.
01:05:12It's a traditional side dish
01:05:14that accompanied meat
01:05:15in Korean cuisine.
01:05:16To eat this dish,
01:05:17I recommend first
01:05:19enjoying some of the garbi,
01:05:20and then,
01:05:21garbi with the radish salad,
01:05:23and then,
01:05:23the third bite
01:05:24can be a saam.
01:05:27Please enjoy.
01:05:29Thanks for the meal.
01:05:30Sure.
01:05:33First,
01:05:33this side.
01:05:42There are dishes that,
01:06:08when you see the plating,
01:06:09it's obvious that three or four people
01:06:11worked on them.
01:06:12We made sure our dish
01:06:14didn't look like that.
01:06:15And this side is also
01:06:19delicious.
01:06:20I don't think obviously
01:06:31the spirit is good.
01:06:33Well,
01:06:34like when you see the儲物
01:06:38and me say that,
01:06:39I wouldn't want to
01:06:41how do you eat this there's a bit of chaos liquor already mixed in here
01:07:10i prepared a hidden surprise a drink called chaos liquor it's a bomb shot from joseon a mix of
01:07:17makgeolli and distilled liquor a traditional liquor with over 40 alcohol by volume that
01:07:23increases the makgeolli alcohol content and it tastes great when paired with meat and topped it
01:07:29with distilled liquor made from korean blackberries it's chaos liquor a light digestive aid to enjoy
01:07:35after a meal you're shaking korean blackberries yes the korean blackberry kind of like an olive
01:07:45in martini true brewmaster just a taste with the blackberry
01:07:58you marinated it so well so quickly thank you you kept changing the temperature of the meat
01:08:13but you also did a great job scoring the meat with your knife you made very fine cuts to prep it
01:08:20it's very good thank you a delicious pork galbi and you made the samjong is that right brewmaster
01:08:26yes the samjong the marinade all of that the radish salad was almost almost entirely while cooking
01:08:31you tasted what the other person was making right it might not have gone well with the samjong right
01:08:37that's right it might have been separately and then tasted it for each other and even though i was making
01:08:42the radish salad i tried it with the galbi and made adjustments i enjoyed it thank you please wait over
01:08:50there sure now judges please discuss and decide whether tim im seong kun and brewmaster yun should
01:09:01proceed to the survival zone or if they should go to the elimination zone here hold my hand
01:09:08don't be nervous oh boy
01:09:27i thought the pork galbi was you know just okay at first
01:09:38i mean it was tasty
01:09:39radish salad sam bakbo galbi it's it's something you might find at a restaurant in your neighborhood
01:09:52so i thought how did they cook this they cooked it in a way that showcased both their strengths
01:09:59i will now announce the results okay im seong kun and brewmaster yun you are
01:10:06what happens i will now announce now
01:10:19we are going to give back a look at the restaurants and we are going to serve them for our
01:10:22customers and we are going to show you how are we going to eat yesterday to the restaurants
01:10:26and we are going to show you how to get out of them and see you how to lift them up for our
01:10:28guests so we all know each other is going to be a little bit better what do we want to show you
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