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00:00:00I will now announce the results.
00:00:09Okay.
00:00:10Im Sung-kun and Brewmaster Yoon, you are...
00:00:15Candidates for survival. Candidates for survival. Congratulations.
00:00:26Great job.
00:00:31They're in. Wow.
00:00:34Oh, good for them.
00:00:36You took a big risk here. You 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.
00:00:48Every part of it was delicious.
00:00:50The ssamjang, the radish salad, the meat and the ssam.
00:00:53Frankly, I can't remember the last time I had ssam 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.
00:01:05Without her side dishes, I think the galbi would have been underwhelming.
00:01:09Yeah, I completely agree.
00:01:11At least on its own.
00:01:12She elevated something fairly mundane.
00:01:14And I appreciate that her dishes didn't overshadow the mane.
00:01:17That's why I loved the ssamjang.
00:01:19Right, it's excellent by itself.
00:01:20Yes.
00:01:21But it also really brings out the flavor of the meat.
00:01:23Yes, 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 ssam and the ssamjang, when you really taste it, those two chefs just…
00:01:43Their presence is so tangible.
00:01:46And with Korean cuisine, that's really difficult to achieve with just flavor.
00:01:50But what struck me the most was just how well their styles blended together.
00:01:54And that left a huge impact.
00:01:56I was impressed.
00:01:57Team Im Sung-kun and Brewmaster Yoon, please move to the survival zone.
00:02:08We did it!
00:02:10Congratulations.
00:02:11Hearing that it tasted better because we worked together was exactly what I wanted to hear.
00:02:20It's all thanks to Chef Im.
00:02:22I 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.
00:02:39See?
00:02:40Just gotta rip off the bandaid.
00:02:45Really, Chef, I can't thank you enough.
00:02:50Don't thank me yet.
00:02:51We're just getting started.
00:02:52I wish we could head straight to the finals.
00:02:58Should I cut it up a bit more?
00:02:59Master Ho.
00:03:00Master…
00:03:01Don't worry.
00:03:02You 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?
00:03:08Okay, okay, okay, okay.
00:03:09We'll just eat whatever we scoop out.
00:03:11Alright?
00:03:12Perfect.
00:03:13Push it straight through.
00:03:15That's it.
00:03:16Exactly like that.
00:03:18Okay.
00:03:19Okay.
00:03:20Okay.
00:03:21You got it down.
00:03:22There you go.
00:03:23Look, I was a Blue House chef for 20 years, right?
00:03:26But 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.
00:03:33There.
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 had somehow never met and worked with Master
00:03:47Who, I don't think I'd be here.
00:03:4933 years ago, he was my culinary master when I started at the Shila Hotel.
00:03:56He was my apprentice at the Shila Hotel.
00:03:59I taught him everything I could and then sent him to the Blue House.
00:04:02Actually, Master Who recommended me for the position.
00:04:07And I worked there for a little over 20 years.
00:04:12Master Who was my teacher.
00:04:13And now, after all these years, I'm standing next to him as one of the best chefs in the
00:04:18country.
00:04:19And 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 Who, 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 Who here.
00:04:34Oh, really?
00:04:35Yeah.
00:04:36You must be proud.
00:04:37He's grown up quite a bit.
00:04:39Getting the chance to work together and create another culinary masterpiece after 30 years.
00:04:45It's completely unexpected, but it's actually very fun.
00:04:49And I'm really looking forward to it.
00:04:51I think we should make something different.
00:04:53Some kind of dish that people don't usually have the opportunity to eat.
00:04:56Alright, I have a few ideas.
00:04:59What do you think about lobster?
00:05:00Okay, I like that.
00:05:01Lobster 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.
00:05:21This is our mango lobster appetizer.
00:05:24A showcase of two seasonal ingredients prepared in a way to highlight their fresh and natural flavors.
00:05:30Alright, here we go.
00:05:34For lobsters, you steam them for three to five minutes.
00:05:36It's similar to soft-boiled eggs.
00:05:38They should be cooked just enough.
00:05:48Let it cool.
00:05:49Could you check on the boiled heads?
00:06:05Sure, give 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?
00:06:15Don't they look good?
00:06:16They look great.
00:06:17Good 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.
00:06:36And because of that, the meat's more tender and the flavor's richer and more briny.
00:06:41It's great.
00:06:46We'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,
00:06:58this is a two-part dish.
00:06:59You're dressing Chinese-style.
00:07:00Yeah.
00:07:01Yeah, yeah.
00:07:02And a bisque vichyssoisse.
00:07:04Ah, vichyssoisse.
00:07:05Vichyssoisse is a classic French dish.
00:07:08It's like a cold potato soup.
00:07:09The base of the vichyssoisse 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 compliment Chef Pac's vichyssoisse, I made chilled Chinese-style cream sauce.
00:07:44The sweetness from the added carrot emulsion gives the sauce an elegant finish.
00:08:02We decided to serve the mango lobster appetizer with a light mayo-based sauce.
00:08:07Both the mango and lobster are super fresh ingredients,
00:08:10and you should be able to taste that when you take a bite.
00:08:14So, you want to prepare them in a way that highlights that flavor.
00:08:18There's endless possibilities when it comes to sauce,
00:08:20but this dish doesn't need anything heavy.
00:08:23And 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.
00:08:40All right. That looks really good.
00:08:46Almost.
00:08:48Okay.
00:08:50Good. That looks nice.
00:08:52You could add a bit more.
00:08:53It's a pretty color.
00:08:55Even 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.
00:09:01I feel really honored.
00:09:03And I don't know if we'll get this opportunity again.
00:09:06The way the flavors harmonize together should evoke the friendship between culinary master and apprentice.
00:09:14The tenderness of the mango and the sweetness of the lobster,
00:09:35wrapped 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.
00:09:44It'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.
00:09:55An appetizer?
00:09:56Yeah. Thank you very much.
00:09:58For the first bite, we'd recommend eating the mango and the lobster together.
00:10:03Like this?
00:10:14I think that the mango and lobster are really well paired, but I'm curious about the mayo.
00:10:33So we chose mayo to combine the lighter flavors together without overpowering them with the sauce.
00:10:38Thank you again, chefs.
00:10:42Thank you again, chefs.
00:10:54For me, um, 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.
00:11:07Judges, please announce the results.
00:11:09Chef Hu Duk-jok and Chef Chun-sung Hyun, the two of you are up for elimination, are 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-jok and Chun-sung Hyun, please move to the elimination zone.
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... but...
00:12:14Let's add some of this.
00:12:15Yes, chef.
00:12:16Just a bit though.
00:12:17Okay.
00:12:18Like this.
00:12:19Got it.
00:12:21We don't want the sauce to be too strong.
00:12:25Let 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.
00:12:37We'll plate those in the center, on a salad of asparagus and fresh avocado.
00:12:58And to finish it off, the dish will be topped with a serving of our homemade almond jelly, just as a special touch.
00:13:07Here we go.
00:13:11All done.
00:13:21We'd like to start with the name of our dish.
00:13:25This is the 1964 Silk Road Imperial Lobster.
00:13:30Why 1964?
00:13:31That was the year China and France first established diplomatic relations.
00:13:36And we decided to commemorate that by creating a dish that merged both of our culinary styles.
00:13:50There's Vichyssoise.
00:13:51Okay then, this on top?
00:13:52Yes, just like that.
00:13:53That's it.
00:14:07The spiny lobster.
00:14:10It's really top notch.
00:14:11Oh good, thank you.
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.
00:14:21I wanted to create a sauce that would blend everything together.
00:14:26Please, wait over there.
00:14:32Great job.
00:14:33Come here.
00:14:34You did great.
00:14:35I think the name and concept are really excellent.
00:14:39Yeah.
00:14:40And very creative.
00:14:41It's a French dish.
00:14:42Mmm.
00:14:43And I like that.
00:14:44But what I think is more important here...
00:14:50Okay.
00:14:53Deliberation has ended.
00:14:54Judges, please announce the results.
00:14:56Chefs Pak Kyo Nam and Chae Yu Gong.
00:15:04You are up for elimination.
00:15:07Thank you, chefs.
00:15:09As I was eating, I felt a bit of the Chinese cuisine element, but...
00:15:14You know, even if it wasn't a 50-50 split, I needed more of that Chinese cuisine influence to be present in order 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 had pushed for it more, it would have been more Chinese.
00:15:33Yeah.
00:15:34Oh, look. Our friends are here.
00:15:36Come on and join us.
00:15:38Good job, guys.
00:15:40Really.
00:15:42Good effort.
00:15:43We're not out just yet.
00:15:44That's right.
00:15:45Maybe we'll go up later.
00:15:52I 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...
00:16:04Can't usually bring.
00:16:06I think if we put our heads together...
00:16:08Honestly, I think we can manage to surprise Chef Ahn Sung Jae.
00:16:11Expectations are high.
00:16:13We brainstormed for a while.
00:16:15We didn't want to make something obvious.
00:16:17Since 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?
00:16:32I 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.
00:16:40I don't think we can get away with just slightly changing it.
00:16:45Yeah, no.
00:16:46They'll just go, oh yeah, this is...
00:16:47This is exactly what we expected.
00:16:48And we'll score low.
00:16:49You're right.
00:16:50So we need to adapt the Waldorf salad in a more creative way.
00:16:54Taking the elements of the salad and create something that's not a salad.
00:16:59There's no seafood, right?
00:17:00Not at all.
00:17:01Apples, celery, walnuts.
00:17:03We could add crab.
00:17:04That'd be good.
00:17:06We'd remove the meat from the body and make it a salad.
00:17:09We're filling it here?
00:17:10Yeah.
00:17:11Okay, so you'll place it down like this, and then...
00:17:13Yeah, exactly.
00:17:14Pull it up.
00:17:15And cut it?
00:17:16Yeah.
00:17:18Okay.
00:17:19You can easily find gelatin in most stores.
00:17:21Yeah, you can.
00:17:22Maybe we can do gelée?
00:17:23Gelée?
00:17:24Yeah.
00:17:25I like that idea.
00:17:26The crab taste could be strong, so...
00:17:28Apple jelly balls?
00:17:30I think it might be nice to use caviar.
00:17:32Both of us know how to use it well.
00:17:34I don't think anyone else would use it.
00:17:39Yeah, no, I think you're right.
00:17:43I think we can place the brioche over here and top with caviar.
00:17:47There's a lot of elements at play here, which makes it a pretty ambitious dish.
00:17:54The 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.
00:18:0425 slots.
00:18:05We just need to follow the timeline.
00:18:07Great.
00:18:08It's usually two-minute intervals.
00:18:11Frankly, it feels like we're playing fast and loose here.
00:18:17At 30 minutes till...
00:18:18Finish at 90, taste with 30, and based on...
00:18:20So start relaxed, but try to finish by 90, right?
00:18:28If you get flustered or start to stress out, you can look and go, oh, I'm doing this now.
00:18:33Got it.
00:18:34If everything goes to plan, I think we're going to end up with an amazing dish.
00:18:39If I do a good job, I think good things will happen in turn.
00:18:42Chefs, you may now begin!
00:18:44Hmm.
00:19:04Chefs, son is in charge of creating the snow crab salad.
00:19:09Culinary monster is using a flower-shaped cutter to cut the brioche.
00:19:15He also has these tartlet molds, and he'll press the cuts out between them and bake them in the oven till crispy.
00:19:21If something goes wrong, well, there's no plan B.
00:19:22All we have is plan A.
00:19:23And if that fails, then the dish fails.
00:19:24It's a big risk.
00:19:25Good, man.
00:19:26Oh, good, man.
00:19:27Oh, good.
00:19:29No, no, no.
00:19:30No, no, no, no, no, no, no.
00:19:31No, no, no.
00:19:32There's no plan B.
00:19:33You can't get it.
00:19:34It's a big risk.
00:19:35That's a big risk.
00:19:36Oh, good.
00:19:37Oh, good.
00:19:38Mm-hmm.
00:19:39Oh, good.
00:19:40Well, you can't get it.
00:19:41There's no plan B.
00:19:42If 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.
00:19:49It's a big risk.
00:19:51We 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. How's the texture?
00:20:14I think it's fine.
00:20:18I 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.
00:20:37It's not really appetizing to have a big chunk of jelly, so...
00:20:47I'm going to finely chop it into super tiny pieces.
00:20:50And make little jelly balls.
00:20:58Ooh, hot.
00:20:58I 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.
00:21:43We 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.
00:21:45But as I grilled the snow crab, I realized we could extract a richer sauce if we crushed the grilled shells.
00:21:52But as I grilled the snow crab, I realized we could extract a richer sauce if we crushed the grilled shells.
00:22:14So 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, and 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.
00:22:56There's something about a timeline that puts you at ease.
00:23:02And what are you up to, culinary monster?
00:23:04Uh, right. So 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.
00:23:18There's the regular genois base.
00:23:23And another base that has herbs added.
00:23:31So when the sheet bakes, it should create a striped pattern.
00:23:35The genois has two primary roles, to add a bit of sweetness and wrap everything else in a nice soft shell.
00:23:41The 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.
00:23:54Excuse me.
00:24:23the reduction is sweet but has a rich umami flavor as well it really tastes like concentrated crab
00:24:42and once that's been blended with some grapeseed oil the sauce is done
00:24:47try this
00:24:53i'll add the meat should we start plating i'll mix this first
00:25:02it may be your own reinterpretation but we still wanted to evoke a classic waldorf salad
00:25:11so along with the crab we took apple blanched celery and finely chopped walnuts
00:25:16added them all to a bowl and tossed them in our crab sauce
00:25:20and you scoop that onto the genois and roll it up
00:25:31sauce is down let's roll it up
00:25:38salad at the end salad oil
00:25:51can it roll can what can it roll at the end salad oil
00:25:57can it roll can what can it roll i'm worried is it too dry yeah oh shit
00:26:05the plan was to roll it like kimbap but kimbap is super flexible and the genois ended up being more a mix between a sheet cake and a cookie
00:26:22so it was difficult to roll up
00:26:34so it was difficult to roll up
00:26:36in 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
00:26:45we didn't have enough time to cook another sheet
00:26:47cook another sheet but we couldn't let the setback throw us off we had to do something
00:26:53this what if we steamed it
00:26:57you want to try
00:26:59theoretically the texture would soften if we added moisture
00:27:04so we switched the oven to steamer mode to make the sponge more pliable
00:27:07it's all good
00:27:13i think it'll work
00:27:14right
00:27:15what 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 i'll get one great oh please
00:27:38maybe flip it yes exactly with the paper
00:27:52these things happen all the time of course we'd love it if everything went to plan but
00:28:00that's just not how things go in life and when something goes wrong
00:28:04i just have to handle it the best that i can
00:28:11i'll cut
00:28:21all right i'm sorry hungyun no no no
00:28:30please save it
00:28:33got it it worked oh wait wait wait
00:28:36you have four minutes remaining
00:28:56we just had to do our best
00:28:57did we miss anything
00:29:04i think we're good
00:29:11seriously i feel awful about the genois
00:29:13that sucks you know
00:29:16there are ways in which i didn't perform as well as i
00:29:20really wanted to so i feel like i really let chef jongwon down
00:29:25it'll work young
00:29:27we worked hard
00:29:31man please work
00:29:33team sun jongwon and culinary monster please move to the judging table
00:29:45i'm sure their expectations were high
00:29:59and i felt as though we failed to meet those expectations
00:30:03at least i did so i was quite worried
00:30:21today we prepared a waldorf salad
00:30:24with a modern day twist
00:30:25our goal was to reinterpret the standard waldorf salad through a gourmet fine dining lens
00:30:36as for how you eat it you'll notice that while there's tons of tiny details the dish really
00:30:41only has three main elements and if you eat all three elements at once in one bite you'll get the
00:30:47best blend of flavors all at once yes if it's possible please oh it's possible all three at once huh
00:30:56should they eat this in one bite it might be kind of tricky but it's probably ideal flavor
00:31:01wise right as the jelly melts a bit with the saltiness of the caviar we could at least try to ask them
00:31:09honestly i thought the portions were quite big but if they ate them all at once it would probably
00:31:14taste better than eating each part separately
00:31:17we'll check with you first
00:31:23you want the caviar too
00:31:27it's fine dining right all right all three at once like this
00:31:32well this is my specialty and this too like this that's perfect
00:31:37hmm
00:31:56so
00:32:05would you think that's one bite i don't know but i think that's what you're going for
00:32:19so why'd you want it in one bite oh we thought that the saltiness of the caviar coupled with
00:32:25the tangy sweetness of the apple gelee would not only blend well but also enhance the overall
00:32:32seasoning of the crab salad that's why we recommended it okay i see you've really
00:32:40challenged yourselves here all right then thank you chefs please wait over there
00:32:45they don't look happy
00:33:02well to that end since both of them have a similar cooking style
00:33:12they approach things similarly from the use of ingredients to the overall flavor
00:33:16okay
00:33:24i think they're done
00:33:30deliberation has ended
00:33:35judges please announce the results
00:33:42chef sun jung-wan and culinary monster
00:33:47chef sun jung-wan and culinary monster
00:34:00your survival candidates congratulations your survival candidates congratulations thank you
00:34:08they're in oh those two survived they did this is a fine dining dish made by two experienced fine
00:34:19dining chefs i tried to set the bar a little higher and be more meticulous but from the use of
00:34:25ingredients to the overall flavor it was all excellent and when i was eating everything at once
00:34:30i was really impressed by the way that the texture shifted in each bite i wasn't sure what they were
00:34:35going for at first like really one bite but when i ate it it felt like yeah exactly being able to
00:34:43express yourselves through the food that you make without us having to ask you know who did what
00:34:49specifically i think that's a trademark of a great collaboration and i very much enjoyed it
00:34:55thank you team sun jung-wan and culinary monster
00:34:59please move to the survival zone
00:35:02nicely done
00:35:05what did i tell you
00:35:07wow i'm dead
00:35:13i had chills man
00:35:15oh really
00:35:16i'm relieved
00:35:18it's like a huge weight off my chest
00:35:20congrats guys
00:35:22thanks
00:35:22i was waiting
00:35:23the two black spoons
00:35:25seriously i'm just been waiting
00:35:27great job
00:35:28chef
00:35:28let's go
00:35:29thank you
00:35:30bring it in
00:35:31no i get it
00:35:32and here we are right
00:35:34our 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
00:35:55right
00:35:55here
00:35:56try the braised burdock
00:35:57oh and i really love the flavor
00:36:05you do
00:36:06yes
00:36:06and the chewy texture is nice
00:36:07venerable sunjay and chef kim hyun are
00:36:10a team up i'm really excited about
00:36:13korean cuisine experts
00:36:15right
00:36:16venerable sunjay 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 but 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 well
00:36:48sure
00:36:48we made two
00:36:49a 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 if 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 that captures some of the key virtues
00:37:27of korean cuisine culture
00:37:28so we decided to create a set meal centered on kimbap
00:37:36when 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 and 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
00:38:19what kind of kimbap do you want to make
00:38:21abalone
00:38:22ah abalone
00:38:23i'd like to use that
00:38:25as my filling
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 sunjay makes this braised burdock
00:38:34that's just excellent
00:38:36and i thought it would pair really well with the abalone
00:38:40after steaming the abalone once
00:38:42i took a mix of soy sauce and sesame oil and rubbed that all over them
00:38:48one thing that venerable sunjay and i have in common as chefs
00:38:52is that each of us makes and uses our own jang
00:38:55so we thought it'd be a nice way to tie together our two different takes on kimbap
00:39:04in order to get the best tasting veggies you should know which ones you should cook fast and which ones need more time
00:39:09since carrots are already naturally sweet you just slightly sauté them until they don't smell
00:39:16but burdock needs time to become sweet and delicious
00:39:20so i took a walk added gorilla oil and slowly stir-fried the burdock over low heat
00:39:27over time the burdock develops a nicer sweeter flavor
00:39:31and at the end i added some aged soy sauce and grain syrup and simmered it down
00:39:46the carrots taste like carrots the burdock like burdock
00:39:49but that's how it should be you should taste the original flavor of the ingredients
00:39:53should i roll the kimbap sure sounds good
00:40:07the colors of her kimbap are actually quite different from the colors of mine
00:40:11but that's intentional it's a new take on something traditional something comforting
00:40:19i grind the seaweed
00:40:23and then mix the resulting powder with some mascarpone
00:40:33after a while it breaks apart and becomes a rice-like mixture
00:40:37our individual talents our culinary values and our shared love for korean cuisine
00:40:42i wanted to make sure that all those aspects were present throughout our dish
00:40:53are we done yeah i think i am okay
00:41:19Okay.
00:41:49What's nice about cutting into a roll of kimbap is that you get to see all the ingredients.
00:41:57It's great when there's lots of color.
00:42:02For the judges, I think the highlight of the dish is how well balanced the ingredients
00:42:07are.
00:42:14Soybean paste soup.
00:42:16How should I make it?
00:42:17It's soup, so I think the broth should be on the lighter side rather than an actual
00:42:21stew.
00:42:22Great.
00:42:23The kimbap is a star here, right?
00:42:25It has to make an impact, so that's why I wanted a mild soup.
00:42:29Something to enhance the kimbap.
00:42:32For the soybean paste soup, to make sure you can taste the vegetables, I decided to scoop
00:42:37the zucchini with a spoon to get thin shavings.
00:42:44Which I mix with soybean paste.
00:42:49After making a radish and kelp broth, I add zucchini, green chili peppers, and piyogo mushrooms.
00:42:56Then I just let it boil.
00:42:57I don't add anything else because I don't really need to.
00:43:00It's sweet and delicious.
00:43:01Let's play quickly.
00:43:02How about I ladle some soybean paste soup?
00:43:05Great.
00:43:06Venerable Sanjay, I think we've done well for ourselves.
00:43:21Me too.
00:43:22I've been praying non-stop.
00:43:23Right.
00:43:24What is your faith again?
00:43:25Ah!
00:43:26I'm a Christian.
00:43:27Right.
00:43:28Well, now we have God and Buddha with us, since we both prayed.
00:43:34I'll go with you, okay?
00:43:36One, two, three.
00:43:37Today, we decided to make a set meal of kimbap, a 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, and Hyun's kimbap is filled with apolloni.
00:44:02As for our sides, we have a clear soybean paste soup, braised walnuts made with kochujang,
00:44:08and kimchi made with albaegi cabbage, soy sauce, grain syrup, perilla oil, vinegar, and some lemon zest,
00:44:17just to add a little extra freshness to the plate.
00:44:20Each sauce, kochujang, soybean paste, and soy sauce, is represented by one of the side dishes,
00:44:25which have been placed accordingly.
00:44:32So, let's get started.
00:45:02So regarding this dish and its different components, Chef Kim Hyun, the abalone and cheese gimbab was your contribution, right?
00:45:18Yes, I made that, as well as the fresh kimchi.
00:45:21And the soybean paste.
00:45:22The soybean stew was made by Venerable Sanjay, she seasoned it, as well as the delicious braised burdock.
00:45:30Please step aside for a moment.
00:45:45As I was eating the gimbab, I sensed a sort of restraint, as in when you make gimbab in the style of temple cuisine.
00:45:52Right.
00:45:52This is it. This is how the gimbab would taste. And then...
00:45:57For now.
00:45:59Okay.
00:45:59Deliberation has ended.
00:46:03Judges, please announce the results.
00:46:06Venerable Sanjay.
00:46:07And Chef Kim Hyun.
00:46:09You're up for elimination.
00:46:21You're up for elimination.
00:46:22I'm really sorry.
00:46:24To be completely honest, the most important thing we're looking for here is for two different chefs to meet and work together.
00:46:34To create a dish that's not only delicious, but also feels distinctly synergistic. That's our primary focus.
00:46:41This is how the gimbab would taste. And then, the moment I tasted Chef Kim Hyun's gimbab, my eyes just sort of popped open.
00:46:48I get it. Same with the soybean paste soup and the kimchi. They just don't go together.
00:46:53The flavors really clash against each other.
00:46:55Yeah, yeah. That's why I asked who made which part of the dish, because I realized those two elements were separate.
00:47:00You could tell it was made by someone else.
00:47:02Yeah, that was my impression, too.
00:47:04It's not that it wasn't good. It's that it wasn't cohesive. The differences between the individual pieces were just too big.
00:47:11I think where we saw the most discord was the soybean paste soup and your gimbab.
00:47:17They're both delicious. But while this flavor is uncomplicated and pure, this flavor profile is more complex.
00:47:23Conceptually, the harmony between these two is very important, but that harmony didn't extend to taste.
00:47:30And that was our reasoning. But it was a good effort.
00:47:36What a shame.
00:47:38Team Venerable Sun Jae and Kim Hyun, please move to the Elimination Zone.
00:47:43No way.
00:47:46Still, the fact is 50-50.
00:47:49It's really tough.
00:47:50It wasn't cohesive. The harmony didn't extend to taste.
00:47:56I don't know, maybe I should have put my cutting board next to hers and worked there.
00:48:00I just feel guilty. I feel awful about it.
00:48:03If it were just me, I would have been fine.
00:48:05But I have a partner with me, so I feel a bit bad for her.
00:48:11What a shame.
00:48:13I felt we worked together, didn't we?
00:48:15It's our dish.
00:48:16Don't worry. You'll make it up there as a survivor.
00:48:20No way. We're partners now. We're not going unless we go together.
00:48:27Okay, I think we should go and check.
00:48:29Okay, let's get started, all right?
00:48:30Break down the croaker.
00:48:32Break down the croaker.
00:48:33Break this down first and put the head in here.
00:48:35Okay, put there.
00:48:35And then you...
00:48:36And then I'll go and start the boiling water.
00:48:38You'll do this and I'll make the stock.
00:48:40Okay.
00:48:40Do some dicing.
00:48:41Well, first and foremost, I'm really happy with my partner.
00:48:46I mean, they said we could pick whoever.
00:48:49Remaining chefs, please form teams.
00:48:52Every time we get to choose.
00:48:53Yeah, come on.
00:48:54So I picked him.
00:48:56I just need Sam Kim.
00:48:58Isn't it easier when it's someone you've worked with?
00:49:01I think Chef Sam's greatest strength is bringing out those umami flavors.
00:49:06I think it's a good partnership overall.
00:49:08Japanese cuisine is known for its strong flavors, and he does them well.
00:49:13I really like this concept of ours, this Japanese-style Italian cuisine.
00:49:16I thought this was Japanese, but there's an Italian aftertaste.
00:49:21If we can convey all those flavors in one bite, it'd make a huge impact.
00:49:29Chef Sam and Chef Jung will work well together, and they've done TV together before, too.
00:49:35Fish out the kelp to dry.
00:49:36Yep.
00:49:37Dried bonito flakes?
00:49:38Two fistful.
00:49:38Okay.
00:49:46As for Chef Kim and Chef Che, their vibe's more...
00:49:52Honestly, those two are so quiet, you hardly notice them.
00:49:55Is this abalone?
00:49:57Yep, it's abalone.
00:49:59And this...
00:50:01Mmm.
00:50:03So if this finishes, and that does...
00:50:07We communicate in our own way.
00:50:16Oh, thank you.
00:50:18I can grill it once for you.
00:50:19Oh, uh...
00:50:20Well, uh...
00:50:21Yeah.
00:50:23No, I just don't...
00:50:24Uh...
00:50:25It's okay if it's raw, you know.
00:50:28Oh, really?
00:50:29Yeah.
00:50:29All right, then.
00:50:33But even so, they're a great team.
00:50:35In addition to his braised dishes, Chef Che is also known for his fish dishes.
00:50:40Then there's Chef Kim Song-un, a chef who creates Italian cuisine.
00:50:43With ingredients from town.
00:50:46Italian and Japanese.
00:50:49Two teams with the same specialties.
00:50:51Obviously, I was a little worried that we'd come up with something similar to them.
00:50:59Was it always this big?
00:51:01Yeah, it's huge.
00:51:03I had a variety of fish to choose from.
00:51:06But I wanted something seasonal, so I chose croaker.
00:51:09I'm making grilled croaker with soybean paste.
00:51:17I take Japanese white soybean paste.
00:51:21Add a bit of mirin, sugar, and sake.
00:51:24Then mix.
00:51:27That creates a sweet and salty marinade, which I bathe the croaker in.
00:51:34Once marinated, we decided to grill the fish fillets over charcoal.
00:51:38But we wanted to make an Italian-Japanese dish.
00:51:43We couldn't just leave the miso by itself.
00:51:46So I took some prosciutto and Italian ham.
00:51:52And sautéed it with some bacon and onions.
00:51:57Before adding in a croaker-based fish broth.
00:52:00A sauce with Italian umami flavor to complement the fish.
00:52:08Japanese cuisine is known for its sweetness.
00:52:11And the Italian-style sauce would add some saltiness.
00:52:15But I didn't think it was enough.
00:52:17In my head, I imagined this sort of additional layer between the fish and sauce.
00:52:22Okay, swim bladder.
00:52:24We need that.
00:52:32Okay.
00:52:33The croaker meat is great on itself.
00:52:36But the best part is the swim bladder.
00:52:39It's a very large, more developed organ.
00:52:41So it has this rich, savory, slightly nutty flavor.
00:52:44I'm using the swim bladder to make an Italian-style sausage.
00:52:51As I'm also making the filling that we'll use to stuff the sausage.
00:52:54Could you chop it finely?
00:52:55Just once?
00:52:56Yeah.
00:52:57So I can grind it down.
00:53:03Can you give me a paper towel?
00:53:05Here.
00:53:06Okay.
00:53:09Let's see.
00:53:11Wait.
00:53:14Is there another pot?
00:53:17Or are we out?
00:53:18Do you need one?
00:53:19Hold on.
00:53:20Here's one.
00:53:21It's small, but...
00:53:21That'll work.
00:53:22I thought...
00:53:24Swap those.
00:53:25With that.
00:53:30I'll take it.
00:53:31As soon as that's blanched.
00:53:32Yep.
00:53:33Could you bring me more Chinese yams?
00:53:35You're short?
00:53:36Yeah.
00:53:36Want me to peel them?
00:53:37Yes, please, if you could.
00:53:43Man, you're fast.
00:53:45Good on Chinese yams.
00:53:47Take grated Chinese yams.
00:53:50That's blending nicely.
00:53:52Add to the remaining croaker meat.
00:53:54And blend them together.
00:53:58And that was how I created our own fish paste.
00:54:02Okay, then.
00:54:04How's this?
00:54:07Is it not working?
00:54:08This is a waste of time.
00:54:09I have to stand and hold it.
00:54:11We might have to.
00:54:11What should I do?
00:54:14Seriously?
00:54:15I 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,
00:54:27he kept asking me to come help him out.
00:54:29I think we make a great team.
00:54:32I think we work well together.
00:54:33Is it done?
00:54:34Yeah, I think so.
00:54:35I could just finish up with that.
00:54:41The filling should be more than fish paste.
00:54:44Otherwise, it tastes boring.
00:54:45So, Chef Sam blanched bracken,
00:54:48a bit of burdock,
00:54:49and bamboo shoots,
00:54:52before adding them to the filling.
00:55:03Open slightly.
00:55:04All right.
00:55:06One sec.
00:55:06Almost got it.
00:55:11Put it all the way in.
00:55:12As far as you can.
00:55:13Okay.
00:55:17It's working, right?
00:55:18Yeah, we got it.
00:55:18You sure?
00:55:19Yes.
00:55:20Okay, I see it's sliding down now.
00:55:22Hang on, wait.
00:55:22It burst here.
00:55:23Okay, I see it's sliding down now.
00:55:24Hang on, wait.
00:55:24It burst here.
00:55:25Maybe we can...
00:55:26No, wait.
00:55:27It's coming out.
00:55:29Oh, no.
00:55:31Yeah, it tore open.
00:55:32Tie it, tie it, tie it, tie it.
00:55:34Oh, man.
00:55:35Oh, shoot.
00:55:35I just had a real bad feeling.
00:55:38We'll try this first.
00:55:39Okay.
00:55:40Here.
00:55:43Okay, so far so good.
00:55:45No, wait.
00:55:45This one, too.
00:55:46Maybe down more?
00:55:48No, stop, stop.
00:55:50Yeah, this one, too.
00:55:51Damn it.
00:55:52It's oozing out.
00:55:53Well, this isn't expected.
00:55:54Yeah.
00:55:55The process is really delicate.
00:55:58To make the sausage,
00:55:59the stuffed bladder needs to be steamed.
00:56:00I didn't expect this kind of hurdle.
00:56:05Ugh, damn it.
00:56:08I didn't think they'd burst.
00:56:10Um, yeah, we were a bit panicked.
00:56:13They were fine earlier.
00:56:16Ugh, damn it.
00:56:19This is really bad.
00:56:20We used all the standard seafood that you'd expect.
00:56:30Blue crab.
00:56:33Abalone.
00:56:35Shrimp.
00:56:36And finally, monkfish.
00:56:40It's the shrimp of the sea.
00:56:42But then we thought we should feature the land, too.
00:56:45So we decided that our dish should incorporate spring vegetables as well.
00:56:50Our dish is a medley of seasonal ingredients.
00:56:55Fresh seafood and fresh vegetables.
00:56:56The land and sea.
00:56:58It's most similar to a bouillabaisse.
00:57:00Or a stew.
00:57:02And the star of the show is the blue crab.
00:57:05Should we steam them all?
00:57:07Yeah, let's do that.
00:57:08The meat's spread, but that works well.
00:57:11Okay, that's enough.
00:57:12Let's do 30 minutes.
00:57:15After giving the crabs a good wash,
00:57:18we took them and popped them in a steamer
00:57:20where they sat for about 28 minutes.
00:57:23Every season, when I have friends or guests visit my hometown,
00:57:34I cut the ends of the blue crabs
00:57:36and serve those to my guests first.
00:57:40The hindmost legs at the end are called tokbal.
00:57:43They're an incredibly delicious part of the blue crab
00:57:45on account of its meatiness.
00:57:53It's also easy to eat.
00:57:56If we're using blue crab...
00:57:58What's up?
00:57:58How about we set aside and serve the tokbal?
00:58:01Serve what?
00:58:02Tokbal, the backmost limbs.
00:58:03That's what we call them in tea.
00:58:05Oh, these legs?
00:58:05You know, now that you mention it,
00:58:07that reminds me of something.
00:58:08Oh, yeah?
00:58:09So, there's this dish.
00:58:11You coat it in egg,
00:58:12and then you cook the whole thing in broth,
00:58:15the dashi stock.
00:58:16I see.
00:58:17And you don't keep boiling it.
00:58:19You know, in general,
00:58:20they say the best way to enjoy blue crab
00:58:22is to steam it.
00:58:23How do we reprocess that
00:58:25and take it one step further?
00:58:27That's the question.
00:58:28I want to add my touch.
00:58:31You think we can win with this?
00:58:34Yeah, I think we can.
00:58:37Once we've removed the blue crab meat,
00:58:40we'll use the shells to make a broth.
00:58:46And then use dried bonito flakes
00:58:47to create a second broth.
00:58:49Two different broths
00:58:52with two different flavors.
00:59:05And I'll add soybean paste to each broth.
00:59:09So they're really two soybean paste soups.
00:59:12And then,
00:59:16once they've been combined,
00:59:19that's our base for everything else.
00:59:23Here's the dhokba.
00:59:25If I have more later,
00:59:26I'll bring them over too.
00:59:27Got it.
00:59:34Then we take the legs,
00:59:35coat them in egg yolk,
00:59:36and gently place them in the broth.
00:59:42And as the yolk coating
00:59:44slowly absorbs the broth
00:59:46and its flavors,
00:59:48we get braised crab legs.
00:59:53And after a bit,
00:59:54I take them out
00:59:55and do the same thing with the shrimp.
01:00:00They all pass through the broth.
01:00:03Shrimp
01:00:04after shrimp.
01:00:09How did you do this?
01:00:12With the blue crab and abalone,
01:00:14we wanted to find a way
01:00:16to present their flavors
01:00:17in different ways.
01:00:18I steamed the abalone
01:00:21with some sake.
01:00:23Young-nim,
01:00:23the abalone's done too.
01:00:26Once Chef Che prepared the abalone,
01:00:29I sauteed some kyogo mushrooms,
01:00:31king oyster mushrooms,
01:00:33and Italian parsley.
01:00:35At the top of the abalone
01:00:36is a small divot,
01:00:38and I went ahead
01:00:39and stuffed that
01:00:40with the mushroom mix.
01:00:44And then I took each one
01:00:45and pressed its stuffing side down
01:00:47onto a hot frying pan.
01:00:57Next,
01:00:57I handmade some gnocchi.
01:01:01And I thought,
01:01:02for more flavor,
01:01:03it might be nice
01:01:03to stuff the gnocchi
01:01:04with blue crab meat.
01:01:10Which meant my gnocchi
01:01:12ended up resembling
01:01:13potato omshi.
01:01:15The goal is to individually
01:01:17and carefully prepare
01:01:18each element
01:01:19and then plate them together.
01:01:21Ugh, damn it.
01:01:26This is really bad.
01:01:27Should we try tying it?
01:01:28Like here?
01:01:29At the end?
01:01:30What if we use plastic wrap?
01:01:32Is that even possible?
01:01:34I'll take this piece
01:01:35and try rolling it.
01:01:41Do we give up?
01:01:43No, we'll fix this.
01:01:45Here.
01:01:50What?
01:01:50All right, let's see.
01:01:52Let's hope.
01:01:53How long should it steam?
01:01:5415 minutes.
01:01:56It needs to look good, too.
01:02:02What's wrong with me?
01:02:04I've got to move.
01:02:05Come on.
01:02:06What's wrong?
01:02:07Why do I keep hesitating?
01:02:08It'll be fine.
01:02:09We need to grill the fish.
01:02:12Yeah, we're short on time.
01:02:13Let's go.
01:02:17Since the fish didn't marinate
01:02:19as long as we wanted,
01:02:21I gave the fillets another coat
01:02:24before grilling them.
01:02:26Now we just need
01:02:27that thing to turn out.
01:02:34Chef.
01:02:34Yes?
01:02:36What is it?
01:02:37Come here.
01:02:38Is it bad?
01:02:40Look at this.
01:02:41What?
01:02:50I think it worked.
01:02:51Just got to taste it.
01:02:52Delicious.
01:03:06And you know what?
01:03:07It's good, right?
01:03:07Let's grow that.
01:03:08Honestly,
01:03:09Chef Sam Kim
01:03:10is the best partner
01:03:11I've ever had.
01:03:12Let's finish it off.
01:03:13The base of our dish
01:03:15is simple.
01:03:16A sweet and tangy tomato slice
01:03:18with a balsamic sauce.
01:03:21Then we place
01:03:22our swim bladder sausage,
01:03:24which adds a rich
01:03:25and creamy flavor.
01:03:27Hand me the fish.
01:03:30Ooh, that's hot.
01:03:33And finally,
01:03:34served in a tiny saucer,
01:03:36is the salty prosciutto sauce
01:03:38to tie together.
01:03:39Wow.
01:03:47For our dish,
01:03:48we prepared croaker
01:03:49using a Japanese technique
01:03:51known as misoyaki.
01:03:52We chose a sweet marinade
01:03:53with white soybean paste
01:03:55then grilled the fish
01:03:55over charcoal.
01:03:57Beneath the filet
01:03:57is a cut of croaker sausage,
01:04:00which we made
01:04:01by stuffing the swim bladder
01:04:02and steaming it.
01:04:04And finally,
01:04:05there's an umami forage sauce
01:04:06made with Italian prosciutto ham.
01:04:08Looks good.
01:04:13We'd recommend eating
01:04:14all three elements together.
01:04:15All three?
01:04:16Yes.
01:04:16Not separately.
01:04:17That's right.
01:04:17Okay.
01:04:18I was hoping that their faces
01:04:42would light up
01:04:43when they finally tasted
01:04:45the swim bladder.
01:04:55All right, so,
01:04:56I don't know your history well,
01:04:58but you've cooked together before,
01:04:59right?
01:05:00We've cooked together,
01:05:02but not like this
01:05:03as a true duo first time.
01:05:04Oh, okay.
01:05:05And since we both
01:05:06have our own specialties,
01:05:07we wanted our dish
01:05:09to feel like Italian
01:05:10enveloped Japanese cuisine.
01:05:12Italian enveloped Japanese?
01:05:15Yes.
01:05:22Croaker miso yaki
01:05:23and prosciutto sauce.
01:05:24I mean,
01:05:32considering how they looked,
01:05:34it's just like round two
01:05:35when you have to stand
01:05:36and listen to them.
01:05:38And
01:05:38for me,
01:05:40specifically,
01:05:40it had been unpleasant.
01:05:43So I was really nervous.
01:05:48The liberation has ended.
01:05:49Chef Jung Ho-Yang
01:05:52and Chef Sam Kim.
01:05:58Your survival candidates.
01:06:00Congratulations.
01:06:01Your survival candidates.
01:06:03Congratulations.
01:06:07When I saw the sliced tomatoes
01:06:09at the bottom,
01:06:10I didn't know
01:06:11if that would really contribute
01:06:12an Italian flavor.
01:06:14But the Italian flavor
01:06:15was present throughout
01:06:16and the whole dish
01:06:16was very harmonious.
01:06:18Chef Jung,
01:06:18you said that your concept
01:06:20was Italian-enveloped
01:06:22Japanese cuisine.
01:06:23And I think
01:06:24you two really nailed that.
01:06:26When I tasted it,
01:06:27that's exactly how
01:06:27the flavors kind of layered in.
01:06:29It's one thing
01:06:30to have clear intentions,
01:06:32but it's another
01:06:32to actually deliver.
01:06:34And
01:06:34I really enjoyed it.
01:06:36Well done.
01:06:41Team Jung Ho-Yang
01:06:43and Sam Kim,
01:06:44please move
01:06:45to the survival zone.
01:06:48I was hoping
01:06:50we'd made something
01:06:51really commendable.
01:06:52So,
01:06:53I feel really proud.
01:06:54We survived.
01:06:55We get to stay a bit longer.
01:06:57Hey, Chef,
01:06:58should we maybe start
01:06:59planning?
01:06:59What?
01:07:00Maybe with this?
01:07:01Sure.
01:07:02I'm all done.
01:07:03Okay.
01:07:03The time has come
01:07:04for all the little elements
01:07:06to come together.
01:07:08Think of it
01:07:09like a showcase.
01:07:10A demonstration
01:07:13of both Japanese
01:07:14and Italian methods.
01:07:15Right down to the veggies
01:07:16with peas cooked in soy sauce,
01:07:19oven-roasted potatoes,
01:07:24and pan-fried asparagus.
01:07:28But it all comes together
01:07:29on one single platter.
01:07:31The techniques
01:07:34and expertise
01:07:34of Chef Kim Sung-Woo
01:07:36are present
01:07:41alongside my own.
01:07:44And I think
01:07:45all of this
01:07:46really comes together
01:07:48in one big
01:07:49delicious dish.
01:07:52Soak them in broth?
01:07:53Sure.
01:07:54And when they take a bite,
01:07:59the eastern
01:08:00and western influences
01:08:01should both be palpable.
01:08:11It's very pretty.
01:08:13Yeah.
01:08:13And it looks delicious.
01:08:15The name of our dish
01:08:16is land and sea.
01:08:18For the base,
01:08:20we used
01:08:20Italian cooking techniques.
01:08:22But as a Japanese
01:08:23chef,
01:08:24I wanted to find a way
01:08:25to add some
01:08:26Japanese elements, too.
01:08:29And so,
01:08:29I was reminded
01:08:30of a dish
01:08:31made with soybean paste.
01:08:33So we made
01:08:33two broths,
01:08:35one with crab,
01:08:35one with bonito flakes,
01:08:37and blended them together.
01:08:39Were the vegetables
01:08:39cooked together,
01:08:40or were...
01:08:41They were cooked separately.
01:08:42Each vegetable?
01:08:43Because each of them
01:08:44cooked differently.
01:08:45Yes, that's why.
01:08:46So you cooked them separately
01:08:47and brought them together?
01:08:49Is there an order to this?
01:08:50I would recommend
01:08:51starting with the dokbal.
01:08:53Dokbal?
01:08:53Because traditionally,
01:08:54we reserve that
01:08:55for special guests
01:08:56such as yourselves.
01:08:57So I say dokbal.
01:08:59You can use your hands.
01:09:00Ah, okay.
01:09:00That's it.
01:09:01And then,
01:09:02I'd take a small spoonful
01:09:03and pour it over the top.
01:09:08It's like when you
01:09:09get a big,
01:09:11meaty piece of crab.
01:09:12That's dokbal.
01:09:13And when you bite in,
01:09:16and all the meat slides out,
01:09:18there's nothing like it.
01:09:28But their faces
01:09:31didn't really change,
01:09:33which confused me.
01:09:34Next,
01:09:35I'd try the potato gnocchi,
01:09:36which has a creamy
01:09:37internal texture.
01:09:38Just like that.
01:09:47Right.
01:09:47Come on.
01:09:48Sure.
01:10:15Please excuse us.
01:10:16This is very good.
01:10:30Yes, the soup base is good and it's incredibly delicious.
01:10:34I agree.
01:10:34It's like being in Japan, then Italy, then Japan, then Italy.
01:10:38Just back and forth.
01:10:40Right.
01:10:40It's a really fun dish.
01:10:41Different flavors.
01:10:43Everything looks good too.
01:10:44I kind of want to jump in and try everything.
01:10:46It's like, oh man, what's next?
01:10:47I loved it.
01:10:48Yeah, they did an incredible job.
01:10:51Chefs Chaekong Rok and Kim Sung Un.
01:10:55You're survival candidates.
01:10:56Congratulations.
01:10:58You're survival candidates.
01:11:00I love you.
01:11:02Oh, okay.
01:11:03You know, in a really technical sense, every single component in this dish, the vegetables,
01:11:12the crab, the abalone, the Chinese yam, was perfect.
01:11:15And even though I'm a judge, just speaking as the person eating it, it made me feel like
01:11:21a kid again.
01:11:23I kept asking myself, what do I eat next?
01:11:26I wanted to try it all.
01:11:27All of the different flavors, the different textures.
01:11:30And at one point, I wanted to steal from Judge Peck's plate.
01:11:34And if he didn't finish his, I would have.
01:11:36I'm tearing up a bit, but it feels amazing when you get that kind of feedback.
01:11:43It was a harmonious dish.
01:11:44Well done, chefs.
01:11:49Great job.
01:11:50I just had goosebumps all over.
01:11:57And I thought, you know, maybe we'll make it to the end.
01:12:02All the tastings have concluded.
01:12:05The judges will now deliberate to determine which team survives and which team is eliminated.
01:12:12The first place team selected from the survival zone will automatically advance to the top seven.
01:12:18And the last place team selected from the elimination zone will be sent home.
01:12:26Now let's see here.
01:12:28They all did well.
01:12:29I think while they were all technically solid...
01:12:32It's more challenging to try and showcase your own style.
01:12:35I think those two did well together.
01:12:39Even as a survivor candidate, I knew there were no guarantees.
01:12:44I looked at the chef standing next to me.
01:12:48None of them deserve to go home.
01:12:52But also, I really wanted a moment to breathe.
01:12:55Now, as for the team to be eliminated...
01:12:57I think that's a much harder call.
01:12:59Yeah.
01:13:00I think we'd be up there if I'd listened to you.
01:13:02Don't say that.
01:13:03I'm sorry.
01:13:04Sorry.
01:13:04No, don't be.
01:13:05It was a tough challenge.
01:13:07But at least we still had fun together.
01:13:09You know?
01:13:10The judges have reached their final decision.
01:13:16Now then, the time has come to announce the results of round four.
01:13:22The black and white alliance battle.
01:13:24Wow.
01:13:28To begin, we will first be announcing the team that the judges have selected for elimination.
01:13:35Are they really starting with that?
01:13:37The candidates for elimination are...
01:13:40Team Park Hyun-nam and Cha Hyu-gang.
01:13:44Even now, I don't think there's a single part of the cooking process I regret.
01:13:49Team Hudeok-chuk and Chun Sung-hyun.
01:13:54Of 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 and Venerable Sun-jae.
01:14:04As long as I'm here, I just want to do my best and have fun.
01:14:09I'm just really trying to stay optimistic.
01:14:11It was a tough call, but we had to pick one.
01:14:14And that team is...
01:14:18And that team is...
01:14:23Chef Che Yu-gon and Chef Park Hyun-nam.
01:14:26Thank you, Chefs.
01:14:36Ultimately, we felt there was a lack of harmony between each of your culinary styles.
01:14:41And that's why we chose to eliminate you.
01:14:45It's all about survival.
01:14:47In the end, all but one is going home.
01:14:49So being able to come this far and being able to stand as equals with these incredible chefs,
01:14:55especially Master Park Hyun-nam,
01:14:56I want to pat myself on the head and say,
01:14:58You did good, Yu-Gong.
01:15:00I have no regrets.
01:15:02Being eliminated doesn't mean you're a failure.
01:15:04So I want to say I'm so, so happy that I managed to get this far,
01:15:10and grateful that I was here.
01:15:12Yes.
01:15:12Wait.
01:15:13Here's two spots.
01:15:14Okay, you put yours up here.
01:15:17There.
01:15:19Great job.
01:15:22Let's go together.
01:15:24Let's go, let's go.
01:15:28Next, the time has come to announce the one and only surviving team,
01:15:34and the first two contestants to secure their spots in the top seven.
01:15:37I'm so nervous.
01:15:39If they call us, let's run.
01:15:40I want it so bad.
01:15:42It'll be okay.
01:15:43You'll see.
01:15:44The candidates for survival are
01:15:46Im Sung-kun and Brewmaster Yun.
01:15:49It was wonderful and devoid of any excess.
01:15:53I can't remember the last time I had SOM that was that good.
01:15:56Team Sun Jung-won and Culinary Monster.
01:15:59The apple, the caviar, and the overall buttery flavor.
01:16:02It wasn't just delicious.
01:16:04It was also well executed.
01:16:05Team Jung Ho-young and Sam Kim.
01:16:08Your concept was Italian-enveloped Japanese cuisine, and you nailed that.
01:16:11The Italian flavor was present throughout, and the whole dish was very harmonious.
01:16:15And Team Chaikong-rok and Kim Sung-un.
01:16:17The constant back and forth between the Italian and Japanese flavors was fun and exciting.
01:16:22I wanted to steal from Judge Peck's blade.
01:16:25The first place team for the Black and White Alliance battle.
01:16:33Is Team Im Sung-kun and Brewmaster Yun.
01:16:36Is Team Im Sung-kun and Brewmaster Yun.
01:16:39Congratulations.
01:16:45Chef.
01:16:45Congratulations.
01:16:46Congratulations.
01:16:47They finished first, too.
01:16:49Congrats, guys.
01:16:50Cool.
01:16:51So cool.
01:16:52It must have been delicious.
01:16:53The greatest point of consideration when selecting a winner was the harmony displayed by the teams and their dishes.
01:17:00The pork galbi was great, but it wouldn't have, you know, stood out on its own.
01:17:05And if Brewmaster Yun hadn't prepared her radish salad, Sam and Samjong, that sense of synergy would have been missing.
01:17:12Chef Im's pork galbi was really excellent.
01:17:14But eating it as Sam, with the radish salad and Samjong, I realized that I sensed both of you.
01:17:22Your cooking styles were conveyed to me so clearly.
01:17:25And the way that their individual styles mingled so well together was quite moving.
01:17:31Outside of this competition, if they ever opened a restaurant together, I'd be a loyal customer.
01:17:36From the first round until now, I just can't believe everything that's happened to me.
01:17:42And getting the chance to partner with someone like Chef Im was...
01:17:46It was a great honor.
01:17:49So I'd like to thank you, Chef Im, for everything.
01:17:53No, don't cry.
01:17:54No need to cry.
01:17:55It's a good thing.
01:17:57When you consider what they did in an hour, I mean they're pros.
01:18:01They're built different.
01:18:03There.
01:18:06Raise us up, then knock us down.
01:18:10Does this mean we have to do something?
01:18:13Probably.
01:18:15To the five teams whose statuses have not been determined.
01:18:20Please return to your workstations.
01:18:25Are we going again?
01:18:27Huh?
01:18:30What now?
01:18:31I'm already tired.
01:18:33Are we making something?
01:18:34Probably.
01:18:36Right now, huh?
01:18:36Shh.
01:18:38Oh my god.
01:18:39It'd be cruel to eliminate us here.
01:18:43As of right now, there are only five available slots for the next round of the competition.
01:18:49With that, we will now reveal the method that will be used to select the remaining contestants.
01:19:06What is it?
01:19:10Oh?
01:19:11Huh?
01:19:11What?
01:19:12What?
01:19:12What?
01:19:13What?
01:19:15Oh?
01:19:17We're spinning.
01:19:20Oh no.
01:19:21What?
01:19:22Now they spin too.
01:19:23What?
01:19:24Oh.
01:19:25Oh man.
01:19:26We're moving now.
01:19:27Okay, cool.
01:19:28What?
01:19:29Oh.
01:19:30Oh.
01:19:32Well, I'm impressed.
01:19:34Does that mean?
01:19:36Oh my god.
01:19:40They're actually spinning.
01:19:41Who knew?
01:19:42They can't be serious.
01:19:45I can't believe they did that.
01:19:48Announcing the second match of round four.
01:19:54The one-on-one life or death match.
01:19:57What?
01:19:58Oh no.
01:19:59Your opponent for the one-on-one life or death match.
01:20:07Is standing right in front of you.
01:20:10Really?
01:20:13Wow.
01:20:15Oh my god.
01:20:16What do we do?
01:20:17Man, this sucks.
01:20:19It's face to face, huh?
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