- 3 hours ago
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00:00:01Oh no!
00:00:02What?
00:00:03Now they spin too!
00:00:04Why?
00:00:05Whoa!
00:00:06They're spinning!
00:00:07Oh man!
00:00:08They're rotating!
00:00:09Wow!
00:00:10Wait!
00:00:11Oh!
00:00:12What's happening?
00:00:13I didn't see that coming!
00:00:15Ugh!
00:00:16Oh my god!
00:00:17The second match of the fourth round is...
00:00:21A one-on-one life or death match.
00:00:25The opponent you will face in this life or death match...
00:00:30Will be none other than your former teammate.
00:00:36Crazy.
00:00:39This is unbelievable.
00:00:45Man, this sucks.
00:00:49An hour ago we were like, we gotta make it up there together.
00:00:55And just like that, we're enemies.
00:00:57Like this?
00:01:00Oh my god.
00:01:04Oh...
00:01:05I mean it's venerable Sanjay.
00:01:07I'm up against a master.
00:01:09This is nuts.
00:01:10We chose our partners based on how good they are.
00:01:13He's a chef I wanted to avoid cooking against.
00:01:15We went from friend to foe.
00:01:17So dramatic.
00:01:18Also, for this round four one-on-one life or death match...
00:01:28You can use only the ingredients you used in the previous team battle.
00:01:37Amazing.
00:01:38Okay, let's do this.
00:01:39Brilliant.
00:01:40That's just brutal.
00:01:41Here come the ingredients.
00:01:42Oh jeez, come on.
00:01:43Oh, I see.
00:01:44That's why they told us to buy double our amounts.
00:01:45Oh man.
00:01:46Yeah.
00:01:47I knew something was off.
00:01:48That's why we bought double.
00:01:49I thought it was weird at the time.
00:01:50It was all for this.
00:01:51Wow.
00:01:52Wow.
00:01:53This means the two of you must share the ingredients you each used for the previous challenge.
00:01:58Oh, that's crazy.
00:01:59Oh.
00:02:00How many?
00:02:01Divide them however you wish.
00:02:02But every chef must create a dish that will defeat their opponent.
00:02:03Wow.
00:02:04We're going to see completely different dishes.
00:02:05Yeah.
00:02:06They'll have to do this.
00:02:07Yeah.
00:02:08That's why we bought double.
00:02:09That's why we bought double.
00:02:10I thought it was weird at the time.
00:02:11It was all for this.
00:02:12Wow.
00:02:13This means the two of you must share the ingredients you each used for the previous challenge.
00:02:16Well, it's crazy.
00:02:17Ah.
00:02:18How many?
00:02:19Divide them however you wish.
00:02:21But every chef must create a dish that will defeat their opponent.
00:02:26Wow.
00:02:27We're going to see completely different dishes.
00:02:30Yeah, they'll have to make something new.
00:02:33What do I make?
00:02:35In the end, each winner of the one-on-one match will advance to the top seven, and the loser will be eliminated.
00:02:43Also, in this match, no one will have a second chance to return.
00:02:49Wow.
00:02:51This is insane.
00:02:54Oh, man.
00:02:56We were both pretty happy, working together like Master and Apprentice.
00:03:02But now...
00:03:05This is so mean.
00:03:09We had a talk when we first teamed up.
00:03:18We had to stay positive.
00:03:21I was given a second chance, and I made it this far.
00:03:27There's no bad blood.
00:03:29You good?
00:03:30Now, we're parting ways.
00:03:31Yeah.
00:03:32At this point, I think I'm allowed to be a little selfish.
00:03:37This won't be your last hug.
00:03:40Yeah, all right.
00:03:41Yeah.
00:03:42For us, the competition should be friendly, so I hope we don't turn on each other.
00:03:51Perhaps my philosophy as a monk is too positive, but that's how I see it.
00:03:58The situation is kind of sad.
00:04:03We all have our own ambitions.
00:04:06We just keep them to ourselves, but we all want to be the best in the end.
00:04:12You know, that's how it goes.
00:04:14I mean, this is a competition, after all.
00:04:17Sir?
00:04:18Yeah.
00:04:19This is such an honor.
00:04:20Good luck to you.
00:04:21Thanks.
00:04:22I'm just grateful to be here.
00:04:23Yeah, don't be nervous.
00:04:24Right, right.
00:04:25I won't.
00:04:27We shouldn't be stressed about it.
00:04:29We should just have fun.
00:04:31I have so much respect for him.
00:04:34But we go way back.
00:04:37But here that all goes out the window.
00:04:41I gotta win.
00:04:43Culinary monster, he's definitely a talented chef, you know?
00:04:47He'll do great.
00:04:49But I'll do better.
00:04:51I feel confident.
00:04:53Attention, chefs.
00:04:54We will now begin round four.
00:04:57The one-on-one life or death match.
00:05:01Woo-hoo!
00:05:07The crabs?
00:05:09How many?
00:05:10Let's do one and a half.
00:05:12Okay, sounds good.
00:05:14We have to split the ingredients.
00:05:16Of course.
00:05:17I used one blue crab.
00:05:19Okay.
00:05:20You can have all that.
00:05:21Okay.
00:05:22You know, during the first challenge, they were allies.
00:05:25So they must have spent a lot of time talking about the ingredients they're using.
00:05:30So now they should be able to anticipate each other's moves.
00:05:33Read each other's minds.
00:05:34Exactly.
00:05:35Since we had to work with the ingredients we'd already bought, we were both cooking with
00:05:41similar stuff.
00:05:43There wasn't much of an opportunity to try something new.
00:05:47Take the abalone.
00:05:48We have one carrot and one zucchini.
00:05:50We have to divvy it up.
00:05:51This is tough.
00:05:52What should I do?
00:05:53We've got tons of ingredients.
00:05:54We bought so much.
00:05:55What's that?
00:05:56It's just...
00:05:57You think we bought too much?
00:05:58Maybe not.
00:05:59It's great we've got so much.
00:06:00I think we had about 10 different ideas when we initially bought all of our ingredients.
00:06:01Wow, we really bought a lot.
00:06:02I had no idea this would pay off.
00:06:03I think we had about 10 different ideas when we initially bought all of our ingredients.
00:06:05Wow, we really bought a lot.
00:06:06I had no idea this would pay off.
00:06:08Watch us.
00:06:09I think we can get some other ingredients.
00:06:10And, you know what, what?
00:06:11I think we got a lot of ingredients.
00:06:12You know what?
00:06:13Yeah.
00:06:14We're not getting some ingredients.
00:06:15I know.
00:06:16Yeah.
00:06:17We're not getting some ingredients.
00:06:18We're not getting some ingredients.
00:06:19I'm getting some ingredients.
00:06:20What's that?
00:06:21You think we bought too much?
00:06:22Maybe not.
00:06:23It's great we've got so much.
00:06:24I think we had about 10 different ideas when we initially bought all of our ingredients.
00:06:26Wow, we really bought a lot.
00:06:27I had no idea this would pay off.
00:06:39Man, I'm prepping so much croaker.
00:06:43First, I had to make sure and clean the croaker.
00:06:48The first thing I did was clean the croaker.
00:06:50In the first match, we had to combine Italian and Japanese cuisines.
00:06:59But this time, my dish would be purely Japanese.
00:07:02You've abandoned Diddley now, right?
00:07:04Yeah, we never got along.
00:07:07I decided to go with the most classic method for Japanese cuisine.
00:07:15Braising.
00:07:16The truth is, I'm great with braising.
00:07:22I added cooking wine, sake, sugar, and then the fish and started braising.
00:07:30The fish gets a bit tender as it absorbs the sweetness.
00:07:36I added brewed soy sauce and simmered till glossy.
00:07:40That's when I added the burdock roots.
00:07:49I also cubed some tofu.
00:07:54And seared them with a torch.
00:07:56That way, they'll be firm on the outside but tender on the inside.
00:08:02And the braised.
00:08:03And that way, it's not just boring, braised croaker.
00:08:11Oh, the swim bladder's nice.
00:08:15Just like the team match, I didn't want the croaker's swim bladder to go to waste.
00:08:21Using the swim bladder?
00:08:23Oh, no.
00:08:25Can I have it?
00:08:26It's over there.
00:08:28The swim bladder tears so easily.
00:08:30It tears?
00:08:31On the end.
00:08:33What's this?
00:08:34What?
00:08:37Oh, that's the...
00:08:37You cut into it?
00:08:38No, I just cut off the head.
00:08:39Did you do this on purpose?
00:08:40No, no.
00:08:41Wow.
00:08:42What?
00:08:43You knew I wanted it.
00:08:44No, I swear I didn't.
00:08:46I was rushing and cut off the head.
00:08:53I can't believe you wasted this.
00:08:55I'm making steamed croaker swim bladder again.
00:08:59In the first match, I was planning to stuff the bladder whole, but it kept splitting from
00:09:05all the filling.
00:09:06This time, I decided to cut it.
00:09:10And then I was able to fit more filling inside.
00:09:17Hello.
00:09:18What are you planning?
00:09:18Oh, me?
00:09:19For now, I'm thinking about making the previous dish we made, but this time, in my own style.
00:09:25Less Japanese, more Italian.
00:09:26Right, right.
00:09:27That's why you're using that same broth.
00:09:29Yeah, I'm making some fresh broth, then combining the two.
00:09:34Because you can reuse the same ingredients.
00:09:36That's right.
00:09:36Got it.
00:09:37For the team battle, we coated the fish with miso and grilled it over charcoal.
00:09:42I wanted to show them the dish can be totally different when you use a different method with confidence.
00:09:50I left the olive oil in a pot on low heat.
00:09:55And added croaker.
00:09:56That way, it cooks slowly at a low temperature.
00:10:03That makes the interior incredibly tender.
00:10:07I thought, what kind of sauce should I make?
00:10:12And then I thought, maybe basil pesto.
00:10:15So I combined basil pesto and heavy cream.
00:10:20And added some parmesan to make the sauce nice and thick.
00:10:26You know, Chef Sam Kim is so good at making Italian cuisine.
00:10:30I think our dishes will have contrasting flavors.
00:10:34I'm kind of worried.
00:10:37Oh, wow.
00:10:39That'll be good.
00:10:41Looks delicious.
00:10:44It looked like he made a cream sauce with whipped cream.
00:10:47I was like, oh, that looks good.
00:10:50Its strength will be its continuity of softness.
00:10:54The fish will be so tender and the sauce incredibly smooth.
00:10:59But it can't be too soft.
00:11:00So I put tomatoes inside.
00:11:04Then some grilled spinach.
00:11:09Then the poached fish.
00:11:10And finally, a bit of prosciutto ham broth on the side.
00:11:16When eaten all together, I think the dish will be extremely well balanced.
00:11:27When it comes to braised dishes, I have a ton of experience making them.
00:11:31I made sure I was very thorough.
00:11:39I truly put my heart and soul into it.
00:11:42Mmm.
00:11:43Nice.
00:11:43Steamed croaker swim bladder.
00:11:51I had to plate it just right so it wouldn't get soaked with soy sauce.
00:11:56Then I prepared some burdock roots, green onions, and ginger to enjoy with the dish.
00:12:02And I topped it with julienne shisa leaves.
00:12:05I made a very popular soy braised dish.
00:12:10A soy braised croaker.
00:12:30Hello?
00:12:31Please explain.
00:12:32I use croaker, same as last challenge.
00:12:34Last time we coated it with miso and grilled it over charcoal, but this time I poached it in oil.
00:12:41As for the sauce, I wanted to make it with the aroma of basil and a creamy texture.
00:12:46Then the sauce next to that is the one I used earlier, which I modified a bit and used again with this dish.
00:12:53It does look like that last dish.
00:12:55It's similar, but it's closer to what I initially wanted to try with a few changes.
00:13:00You'll notice that I've included some tomatoes and grilled spinach.
00:13:07It'll be even better if you eat it with the spinach.
00:13:10The basil pesto as a creamy sauce is tasty.
00:13:29Even if this dish resembles the one before, the color of it still comes through.
00:13:39Yeah, it's completely different.
00:13:40Totally different dish.
00:13:40Absolutely, it's so different.
00:13:42And I think poaching the fish in oil was such a good choice.
00:13:46The creamy texture just makes you want to taste it all together at once.
00:13:50Thank you for the dish.
00:13:59They left me feeling confident, like, oh, I might actually win this.
00:14:03Yeah, it felt good.
00:14:04So, I made a Japanese-styled braised croaker with burdock roots.
00:14:15Earlier, I felt like I didn't execute the swim bladder dish well, so I cut it thick before I steamed it.
00:14:21On top, I placed shiso leaves.
00:14:23And you can enjoy it with the tofu, green onions, and ginger.
00:14:28So, just first dip the swim bladder in a little bit of the sauce.
00:14:31Bladder first?
00:14:32Then try it.
00:14:33Like this, yeah?
00:14:34Yeah, like that.
00:14:51I'll cut it for you.
00:14:53The belly.
00:14:55Eat the ginger with anything?
00:14:57Yeah, it can be enjoyed with any of it.
00:15:04Each ingredient's flavor is distinct and pairs well with the sauce.
00:15:17Han Sung-Jae's facial expressions are pretty hard to read.
00:15:28I hope he has a clear idea of what I was aiming for with the dish.
00:15:32Now, judges, please decide which chef survives and which chef does not.
00:15:49I hope he doesn't have to eat these dishes.
00:15:51He says, I hate that.
00:15:52Thank you very much.
00:15:52I'll be coming back.
00:15:53I'll be talking to you.
00:15:54Oh, this is so tough.
00:15:56Without discussing, please, write down your choice.
00:16:01I don't think I'm going to tell you my choice.
00:16:07I voted for Chef Jung Ho Young.
00:16:21I feel like sweet braises are very challenging to make.
00:16:26The supplementary ingredients combined with the fish complemented each other while also highlighting their individual characteristics.
00:16:34Especially when I dipped the swim bladder in the braise sauce. It was so good. I didn't need to try the rest of your dish.
00:16:46Braises have such a direct, straightforward flavor, so I might be a bit partial to them.
00:16:54I voted...
00:16:59for Chef Sem Kim.
00:17:04Your use of croaker with the other ingredients, it just felt so much more natural to me.
00:17:14And the cooking methods you ultimately chose, based on the ingredients you had, I thought they matched perfectly.
00:17:25Now we discuss it. Where should we go?
00:17:28Where should we go?
00:17:29Oh, jeez.
00:17:35Wow, this isn't easy.
00:17:36I mean, to be honest, it's not easy to keep the texture from drying out, you know?
00:17:42You're right about that.
00:17:43Yeah, that's why.
00:17:44If I'm judging by just one spoonful, it tasted good, but...
00:17:50They talked for a while.
00:17:53I kept thinking, which way will they lean?
00:17:56Now, judges, please announce the results.
00:18:04The winner of the first one-on-one match...
00:18:08is...
00:18:10is...
00:18:14Jung Ho-young. Jung Ho-young.
00:18:16Jung Ho-young.
00:18:17Congrats.
00:18:19Great work.
00:18:28These chefs are...
00:18:30supposed to be elite.
00:18:32So, I think the fact that the fish fell apart...
00:18:36was kind of an issue, you know?
00:18:39Just the...
00:18:41tiniest bit of overcooking can cause the fish to fall apart,
00:18:44but the croaker was cooked so tender...
00:18:46that it might seem overcooked when it's not.
00:18:49Chef Jung Ho-young managed that aspect very well,
00:18:52and in the end, the dish was flawless.
00:18:55So, we decided that it'd be more fitting to choose Chef Jung Ho-young.
00:18:59Chef Sam Kim, you are eliminated.
00:19:01You may now exit the arena.
00:19:03Oh, man.
00:19:10Good work.
00:19:11Congrats.
00:19:12I promise, I'll do my best to reach the end.
00:19:15You better win.
00:19:18You agreed not to hold a grudge.
00:19:20I want to thank him for an amazing match.
00:19:23Honestly, I feel relieved right now.
00:19:25There were...
00:19:27I have no regrets.
00:19:28Such a thrilling and memorable experience.
00:19:30We thought Venerable Sun Jae and Kim Hee Yoon were on different pages last time.
00:19:36This time, it's better if they showcase their own style.
00:19:39It's better if they lean into their strengths.
00:19:41They need to showcase their uniqueness.
00:19:43If they just try to...
00:19:45stay in their own lane and show us what they can do...
00:19:49that will serve them better.
00:19:51We're just each cooking our own dish.
00:19:53We can't stress about if we'll advance or not.
00:19:56We just need to stay present and do our best.
00:20:00I hope she does great.
00:20:02But I can't go easy on her.
00:20:03She needs to earn it, you know?
00:20:05It's a matter of pride.
00:20:07Going easy on her would only hurt her pride.
00:20:09Yeah.
00:20:11As long as I have a knife, soy sauce, and a bit of soybean paste, I can do anything.
00:20:21There were so many ingredients.
00:20:24I thought long and hard about how I might use them all in preparing my dish.
00:20:29I had some cooked rice left over.
00:20:32I thought I should use that rice.
00:20:35So I thought I could make two kinds of bibimbap.
00:20:38Soy sauce and soybean paste bibimbap.
00:20:40My bibimbap used ingredients from the earth, like carrots, burdock roots, spinach, and napa cabbage.
00:20:50And ingredients from trees, like mushrooms, I used ingredients given to us by the earth to create harmony.
00:20:57Next, I made the sauce.
00:20:58Usually when seasoning chili peppers, you add chili peppers and sesame oil to soy sauce.
00:21:04But I changed up the order and did it a little differently.
00:21:08I chopped green chili peppers, sautéed them in sesame oil, and added soy sauce.
00:21:14Soy sauce should have a very clean flavor.
00:21:17I just kept it simple, straightforward.
00:21:19How to do this? I'm a little torn.
00:21:23Mascarpone and...
00:21:26Oh, is that it, Hyun?
00:21:32To be honest, I was pretty disappointed with the last challenge.
00:21:37I think where we saw the most discord was the soybean paste soup and your gimbab.
00:21:43This flavor profile is more complex.
00:21:46I thought about it a lot.
00:21:47This time, I have to give it everything I have.
00:21:50I'm up against myself.
00:21:52That is my mindset.
00:21:54Let's try this again.
00:22:05I tried making the dish again, focusing on the abalone and seaweed.
00:22:10I steamed the abalone so that it would be very tender, to make sure it left a strong impression.
00:22:14I smoked it lightly with herbs.
00:22:17In the end, I made smoked abalone, gopchang seaweed, and mascarpone.
00:22:23Earlier, I didn't use the abalone innards, but this time I did.
00:22:27To create a delicious, savory goo sauce.
00:22:29I wanted the judges to think, oh, I see. So this is what you were going for last time.
00:22:41To make the soybean paste bakpaki jang, I chopped piogo mushrooms, zucchini, and green chili peppers, and mixed them with soybean paste.
00:22:54Then I made kelp broth and simmered it all in there.
00:22:56I just made the food that I usually make.
00:23:05I can only do my best with the time I'm given.
00:23:10I cook like this all the time. I just had to stay focused.
00:23:23When I was done, I felt good. No regrets.
00:23:26No regrets.
00:23:35Wow, it's pretty.
00:23:41We usually only think of gochujang when it comes to bibimbap.
00:23:45But there's also soy sauce bibimbap and soybean paste bibimbap.
00:23:49So I thought I would mix it for you like this.
00:23:52Ah, yes. Please mix it.
00:23:53With this rice. Sure.
00:23:55I'll just mix a little bit for you with some soy sauce.
00:23:59Okay.
00:24:01Now this is...
00:24:02You make this day to day?
00:24:03Yes. When a lot of people eat together.
00:24:06As a means of promoting harmony.
00:24:08Yes.
00:24:11This is salty, but very easy to digest.
00:24:13Hmm.
00:24:19Have a spoonful each.
00:24:21Here.
00:24:22Grab a spoon and eat.
00:24:24Yes.
00:24:25Yes.
00:24:27Yay.
00:24:31Yay.
00:24:33Light root biz Ihnen.
00:24:35It's nice.
00:24:41Hmm.
00:24:42Yay.
00:24:44What's going on now?
00:24:47I've got to eat a spoon.
00:24:48You go and get a spoon and eat.
00:24:49It's not what I expected when it's mixed.
00:25:12I'm surprised.
00:25:13The soy sauce, it has a special aroma.
00:25:16And you sauteed the peppers.
00:25:18They're not raw.
00:25:19And if you add raw peppers, the flavors contrast.
00:25:22The flavor is too bold.
00:25:34They weren't just sampling her dish.
00:25:36They were eating an entire meal.
00:25:38I thought, wow, her dish must be delicious.
00:26:03They'll be too full to try mine.
00:26:04Both have their charms.
00:26:10Hello.
00:26:22Wow, it's pretty.
00:26:23I tried making another dish using gopchang seaweed and abalone as the main ingredients.
00:26:32Start by trying the combination of one piece of abalone and the seaweed mascarpone.
00:26:37Then add the goo sauce and try it again.
00:26:39First, with the mascarpone?
00:26:41Yes.
00:26:41Just the mascarpone and abalone.
00:26:43Just those two together.
00:26:44Like this?
00:26:45Yes.
00:26:46With this?
00:26:47Yes.
00:26:48Is that part?
00:26:49Gopchang seaweed and mascarpone.
00:26:50Yes, gopchang.
00:26:51I actually think seaweed pairs quite well with dairy.
00:26:54You know?
00:27:04Mmm.
00:27:05The seaweed pairs well with mascarpone.
00:27:08Mmm.
00:27:09The sauce is great.
00:27:11Now try it together with the goo sauce.
00:27:13This?
00:27:14Yeah.
00:27:14Why gopchang seaweed specifically with the mascarpone?
00:27:32Gopchang seaweed has a rougher texture.
00:27:34I think it's much sweeter and has a stronger umami flavor.
00:27:37So I simply ground it up in its roasted state and added mascarpone, a bit of sugar, and a bit of salt.
00:27:44Well, it's delicious.
00:27:53Judges, please announce the results.
00:27:56I voted...
00:28:01for Venerable Sanjay.
00:28:03Venerable Sanjay.
00:28:07Honestly, it doesn't really matter to me whether it's temple food or not.
00:28:14Venerable Sanjay prepared a dish with a lot of depth.
00:28:17Also, I felt like...
00:28:19that she...
00:28:20exhibited a lot of skill and care in her preparation.
00:28:25I voted...
00:28:29Venerable Sanjay.
00:28:33Ah, okay.
00:28:34Congrats, Sanjay.
00:28:35You've survived.
00:28:36It reminded me that a dish that seems simple at first can make you feel so good.
00:28:44Despite the limitations of the ingredients, I thought, ah, this is what temple food can be.
00:28:50Tasting it inspired feelings of humility.
00:28:52I felt that in my stomach, at my core.
00:28:55I thought, so that's why she's so highly regarded.
00:28:58For this match,
00:29:00White Spoon Chef Venerable Sanjay has survived.
00:29:03Congrats.
00:29:13They recognize the value of temple cuisine and vegetarian food.
00:29:18In the end, what matters most to me is that the temple food was appreciated.
00:29:23Chef Kim Hyun, you are eliminated.
00:29:25Please exit the arena.
00:29:26I'm sorry.
00:29:33I was hoping they'd pick you, Hyun.
00:29:36I'm so sorry.
00:29:36Of course not.
00:29:37You did great.
00:29:37I've learned so much from you.
00:29:41Goodbye.
00:29:46In the end, I feel like I wasn't able to show them what I'm capable of.
00:29:51I know I could have done more, so that's disappointing.
00:29:54But it is what it is, I guess.
00:29:56I placed mine at the bottom to signify a reset for me as a chef.
00:30:02I'm wiping the slate clean and learning from it.
00:30:10Ugh, the lobster.
00:30:13You can use both.
00:30:18Okay.
00:30:18These two chefs might have a hard time using lobster, mango, and mayonnaise.
00:30:25That'll be tough.
00:30:26And just a few sauces.
00:30:29It was a bit of a challenge.
00:30:31We bought lobster and mango to use for our main ingredients.
00:30:36It was tricky because we had to use the same ingredients.
00:30:40We'd gotten some feedback about the Chinese-style mayo sauce that I wanted to keep in mind.
00:30:45The amount of mayo present, how it all came together, it felt greasy.
00:30:50And for me, it just didn't work.
00:30:52Though in light of that, I thought,
00:30:54Chow mein, that's what I need to make this time.
00:30:57A spicy noodle dish called La Chow mein.
00:31:00Chow mein specifically means stir-fried noodles.
00:31:03Chow is a cooking term that literally means to stir-fry.
00:31:08And when you add the word main, it means stir-fried noodles.
00:31:18We had to use what was available.
00:31:20And at one point, I noticed that there were some fresh knife-cut noodles.
00:31:27To be honest, I'd never cooked with them before.
00:31:31But there weren't any other ingredients.
00:31:33The simplest way to say it is,
00:31:35I decided to prepare knife-cut Chow mein.
00:31:38When making Chow mein, the base is the most important part.
00:31:42In order to make the sauce,
00:31:44I needed to find a way to extract the rich flavor from the lobster.
00:31:52I took the lobster shells, stir-fried them,
00:31:55and then boiled them.
00:31:57And I made a rich broth.
00:31:58Obviously, I was limited to what I had available.
00:32:06But in terms of the care I took in making the dish,
00:32:09I didn't cut any corners or take any shortcuts.
00:32:12I was up against my student.
00:32:16So I had to do my best.
00:32:18As a student of Tokchuk,
00:32:24I didn't want my dish to tarnish his name.
00:32:27I decided to prepare lobster and mango with chili sauce.
00:32:31Obviously, our ingredients were limited.
00:32:34So to make the chili sauce,
00:32:36I adapted the spaghetti tomato sauce
00:32:39and added kochujang to it.
00:32:42I added some apple vinegar
00:32:43and dhubanjang.
00:32:47Then I simmered the sauce
00:32:49to make it more like a Chinese-style chili.
00:32:52My main ingredients were lobster and mango.
00:32:57As chefs,
00:32:58I believe that regardless of what the ingredients are,
00:33:01we should be able to create a dish from them.
00:33:03I fried some mango and tasted it.
00:33:10It was sweet and soft on the inside.
00:33:14I thought,
00:33:14ooh, this combination is nice.
00:33:16So I fried it up
00:33:17and added it to the dish.
00:33:23I wanted to cook the broth down
00:33:25to strengthen the flavor.
00:33:27It was still a bit too rich and cloying.
00:33:29So I added a bit of spicy Chinese chili paste.
00:33:33That gave it a spicy kick
00:33:39but still retained the delicious flavor of the lobster.
00:33:42In the end,
00:33:43the broth came out quite rich.
00:33:45The difference between regular la chow mein
00:33:48and the chow mein that I made
00:33:50is that I lightly boiled the noodles
00:33:52then added a bit of oil
00:33:54before frying the noodles up in a pan.
00:33:57Crispy on the outside, soft on the inside.
00:33:59After that,
00:34:00I made the sauce
00:34:01and poured it all on top of the noodles.
00:34:04But the knife-cut noodles I used
00:34:06were a little too thick to fry
00:34:08and pretty chewy.
00:34:12So I figured rather than
00:34:14frying up the knife-cut noodles,
00:34:16I decided to change up
00:34:25the cooking method a bit
00:34:26and I simmered them until reduced.
00:34:34One of the things about cooking
00:34:36that I find incredibly fun
00:34:38is that you can take something insignificant
00:34:40and with a little creative thinking,
00:34:42you can create a totally new flavor,
00:34:45a brand new dish.
00:34:46I enjoy that part of the process so much.
00:34:52Hudao-chuk never compromises with his cooking.
00:34:55I have so much respect for him.
00:34:58I'll do my best to honor him.
00:35:00I'm not anxious or worried at all
00:35:16about being eliminated this round.
00:35:19The most important thing
00:35:20is that I did my best.
00:35:22That I gave it my all,
00:35:24110%.
00:35:25I prepared lobster with chili sauce
00:35:44and fried up some sweet and tender mango.
00:35:49This is lobster.
00:35:51And mango?
00:35:52Yeah.
00:35:53Lobster.
00:35:54Where do we start?
00:35:56You should start with the mango,
00:35:59I think.
00:36:00Okay.
00:36:24Somehow,
00:36:25you used dobonjong and gochujong
00:36:27to create this flavor.
00:36:29It's a fried dish,
00:36:30so the sauce is important.
00:36:32And this is super complex.
00:36:33Yeah, I did my best
00:36:34to make a chili sauce.
00:36:36Right.
00:36:36I hope you like it.
00:36:38Of course.
00:36:44Thank you for your hard work.
00:36:46Of course.
00:36:47Oh no, not at all.
00:36:48I used knife-cut noodles
00:36:49to make lobster la chow mein.
00:36:52I hope you enjoy it.
00:36:55The mastic leaf prickly ash isn't included,
00:36:58so I can't call it a mala.
00:36:59I took out the ma part.
00:37:01So it's just la chow mein.
00:37:03La chow mein.
00:37:04For a chow mein dish,
00:37:05this is...
00:37:06You intentionally made it a bit soupy, yes?
00:37:09Yeah, I did.
00:37:09It's just la chow mein.
00:37:39A lot of la chow,
00:38:07or Chinese dark soy sauce,
00:38:08is added to most chow mein.
00:38:09Yes, that's correct.
00:38:10So I thought this would be darker.
00:38:11This is different.
00:38:12But if the noodles
00:38:13had been stir-fried too much,
00:38:15the lobster broth
00:38:16would have been
00:38:17overwhelmed by the oil.
00:38:19Yeah, and in a way,
00:38:21it reminds me of
00:38:22the mild yet fragrant
00:38:24seafood knife-cut noodles,
00:38:26you know?
00:38:27Thank you so much.
00:38:28It's been a long day.
00:38:29Of course, thank you.
00:38:30Judges, please announce
00:38:35the results.
00:38:36I voted...
00:38:38for chef.
00:38:42Hudakjuk.
00:38:42When it comes to stir-fried noodles,
00:38:49they often take away
00:38:51from the flavor
00:38:52of the original ingredients.
00:38:53I chose this dish
00:38:54for the subtle lobster aroma
00:38:56and the way it sort of
00:38:57enveloped the noodles.
00:38:58I voted...
00:39:05For Hudakjuk as well.
00:39:08For Hudakjuk as well.
00:39:10You've survived.
00:39:11Congratulations.
00:39:14It was honestly
00:39:15the most memorable dish.
00:39:17I tasted that round.
00:39:18The most delicious for sure.
00:39:20I appreciated that it...
00:39:22He used very few ingredients.
00:39:23I thought that would be limiting.
00:39:24But when I tasted it,
00:39:27there was so much umami flavor.
00:39:29It was incredible.
00:39:30Wow, I thought.
00:39:32This is so good.
00:39:34Chef Hudakjuk
00:39:34is the oldest chef
00:39:35still actively cooking
00:39:36in our industry.
00:39:38But the way he works...
00:39:41If I'd never met him,
00:39:42I would have thought
00:39:43he was just some
00:39:44young chef working hard.
00:39:46He's just so energetic
00:39:47and vigorous.
00:39:49It made me realize
00:39:50how much...
00:39:52I truly admire him.
00:39:53And I think it...
00:39:54It humbled me in a way.
00:39:56Yeah.
00:39:57Chef Hudakjuk
00:39:57has survived
00:39:59this one-on-one match.
00:40:01Woo-hoo!
00:40:04Congrats!
00:40:07I'd expect nothing less.
00:40:10Of course.
00:40:11You can't defeat your teacher.
00:40:14On another level.
00:40:16Yeah.
00:40:16I mean, not fair.
00:40:17Incomparable.
00:40:18Yeah.
00:40:19I wish we would have
00:40:20eaten it right away.
00:40:21Definitely.
00:40:21It might have been
00:40:22the best thing we tried today.
00:40:23Chef Chun Sung-hyun,
00:40:26you are eliminated.
00:40:27Take your nameplate
00:40:28and exit the arena.
00:40:32Wow.
00:40:33Great job, sir.
00:40:34Yeah.
00:40:34You deserve it.
00:40:35Great work.
00:40:37Thank you for everything.
00:40:38I can't believe it.
00:40:38For sure.
00:40:39It should have been you.
00:40:40No, you were amazing.
00:40:41I'm totally content.
00:40:42No regrets.
00:40:43Seriously,
00:40:44thank you so much.
00:40:45Sure.
00:40:46Yeah.
00:40:46Well, that may have been tough,
00:40:47but it was unforgettable.
00:40:48Yeah, of course.
00:40:50That was fun.
00:40:51It was.
00:40:51Let's get together
00:40:52after this is over, I guess.
00:40:54Great work.
00:40:58Just being able to compete with him
00:41:00in the same kitchen
00:41:01is an incredible honor,
00:41:04and I
00:41:04will always be
00:41:07a student of the Master.
00:41:09Last challenge,
00:41:16they were
00:41:16forced to
00:41:18collaborate,
00:41:20but this is a chance
00:41:21to show off
00:41:22their own style more.
00:41:25I can see it.
00:41:30When we initially
00:41:31planned the dish,
00:41:32we focused on using
00:41:33vegetables and seafood
00:41:34that were in season.
00:41:36A lot of the main ingredients
00:41:37are from my hometown,
00:41:38Taian.
00:41:40And that
00:41:40might give me
00:41:42a bit of
00:41:42an advantage.
00:41:48I used one blue crab.
00:41:50Okay.
00:41:51Can I use
00:41:51some of the monkfish?
00:41:53Oh, well...
00:41:54Is it gone?
00:41:54No, no.
00:41:55Is this enough?
00:41:56Jeez.
00:41:57I can give you one more.
00:41:58No, no, it's fine.
00:42:00I used the rest
00:42:01of the seafood.
00:42:02I thought,
00:42:03what can I do
00:42:04to make this seafood
00:42:05into a great dish?
00:42:07So,
00:42:07I decided
00:42:15I'd make crepes.
00:42:18Lots of ingredients
00:42:19can be wrapped in crepes.
00:42:22You can create
00:42:23something harmonious
00:42:24with the seafood
00:42:25and then eat it as a wrap.
00:42:28I combined the seafood
00:42:29and sautéed it
00:42:31and then cut it into cubes
00:42:36so it's easier
00:42:37to chew each bite.
00:42:43Added bechamel sauce
00:42:45and sautéed it well.
00:42:47And then I combined everything.
00:42:59Rolled it up
00:43:00so the outside
00:43:02was more like a dumpling.
00:43:04It can be eaten
00:43:05all together.
00:43:05I can't remake the dish
00:43:09that we made together.
00:43:11That was a one-time dish.
00:43:13We could only make it
00:43:14because we
00:43:15worked together.
00:43:18So,
00:43:19what should I make?
00:43:21We got good feedback
00:43:22for the dish
00:43:23that we created together,
00:43:24but now that I'm working alone,
00:43:26I decided to call the dish
00:43:30if it were just me.
00:43:34First,
00:43:34I thought through
00:43:35the different elements
00:43:37and flavors
00:43:37I created with
00:43:38Chef Kim Sung-Woon,
00:43:39like the potato gnocchi.
00:43:43I decided
00:43:44to use potatoes.
00:43:47I boiled the potatoes,
00:43:49then passed them
00:43:51through a sieve
00:43:51and added butter
00:43:57and starch.
00:44:00Then kneaded it.
00:44:04After that,
00:44:06I braised
00:44:07some monkfish again
00:44:08and put it
00:44:14in the potatoes.
00:44:18I shaped them
00:44:19into balls.
00:44:21the gnocchi
00:44:28inspired me
00:44:29to make it that way.
00:44:35And then
00:44:36I steamed them
00:44:37again.
00:44:40The outer layer
00:44:41of the potato mixture
00:44:42became chewy.
00:44:45I took gnocchi
00:44:46and developed it
00:44:48into this delicious
00:44:49and totally unique
00:44:52potato dish.
00:44:53The flavor will be
00:44:54somewhat new,
00:44:54I think.
00:44:58I needed the umami flavor
00:45:00of the crab
00:45:01to come through
00:45:01with this dish.
00:45:02The bisque sauce
00:45:03was essential.
00:45:06First,
00:45:07I boiled the blue crab
00:45:08and mashed it
00:45:11and sautéed it well.
00:45:17That looks delicious.
00:45:20When you roast blue crab,
00:45:22its umami flavor
00:45:22gets stronger.
00:45:26Next,
00:45:27I strained it
00:45:28with a sieve
00:45:28and boiled it together
00:45:35with the potatoes.
00:45:36That became
00:45:39blue crab chowder.
00:45:41It's a cream soup
00:45:42with a base
00:45:42of blue crab
00:45:43and potatoes.
00:45:46I thought about
00:45:48the dish I made
00:45:49with
00:45:49Chef Kim Sung-Woon.
00:45:51I didn't want
00:45:52to follow that
00:45:53with
00:45:53just potatoes.
00:45:55So I tried
00:45:56a lot of stuff.
00:45:57he steamed
00:46:00the abalone
00:46:00and he stuffed it
00:46:03with pyogo mushrooms.
00:46:07But I covered it
00:46:08with the innards.
00:46:10I made a sauce
00:46:12with the abalone innards
00:46:13and spread it on top.
00:46:17Next,
00:46:18for the blue crab,
00:46:20the innards.
00:46:21I dipped them
00:46:22like this.
00:46:24I coated them.
00:46:25last time
00:46:27I coated them
00:46:28with egg yolk
00:46:28but this time
00:46:30I coated them
00:46:32with the innards.
00:46:35I kept the best
00:46:37parts of the dish
00:46:38that we made
00:46:39together.
00:46:43It's called
00:46:43If I Were Alone
00:46:44but our
00:46:45collaboration
00:46:46is still there.
00:46:49Compared
00:46:50to Chef Che,
00:46:50I got more
00:46:52of the ingredients
00:46:53that I wanted.
00:46:55So I think
00:46:56I have a slight
00:46:56advantage.
00:46:59I think my dish
00:47:00turned out perfect.
00:47:06I wanted to include
00:47:08as many elements
00:47:09from the previous
00:47:09dish as possible.
00:47:11It turned out
00:47:12well, I think.
00:47:15I even included
00:47:16a tiny bit
00:47:17of asparagus.
00:47:23Explain the dish.
00:47:24Sure.
00:47:25So,
00:47:26the outside
00:47:28is crepes.
00:47:29I made rolls
00:47:30with the crepe
00:47:30like himbab.
00:47:32For the base sauce,
00:47:34I made a white style
00:47:35mash
00:47:35with early potatoes.
00:47:38The filling inside
00:47:40is mixed seafood
00:47:41sort of like
00:47:42filling used
00:47:43for dumplings.
00:47:45The red bits
00:47:46look like salmon roe
00:47:47but they're
00:47:47blue crab jang.
00:47:48The jang is presented
00:47:50like caviar.
00:47:50So when you eat it,
00:47:54you should cut
00:47:54into it
00:47:55and have the sauce
00:47:56and crepe together.
00:47:59I thought he'd
00:48:00copy my dish a little
00:48:01but no.
00:48:04His dish
00:48:04was so different.
00:48:07I wondered
00:48:08what the judges
00:48:08would think.
00:48:09you should try it
00:48:13with the chowder
00:48:14with the bisque.
00:48:18I intentionally
00:48:19made the chowder
00:48:20a bit spicy.
00:48:23What did you add
00:48:24to make it spicy?
00:48:26I added a bit
00:48:27of pepperoncino.
00:48:28Of course.
00:48:28pepperoncino spice.
00:48:52It's nice and subtle.
00:48:54Right.
00:48:56Something like this
00:48:57often tastes
00:48:58like it disappears.
00:49:01But the size
00:49:02of those
00:49:02ingredients,
00:49:04the way that
00:49:05you cut them,
00:49:06I can taste that.
00:49:08Like,
00:49:08the filling,
00:49:10like the abalone
00:49:11and crab textures.
00:49:13They're so nice.
00:49:17I think I have
00:49:18a good chance
00:49:18of winning.
00:49:26It looks like
00:49:27a rabbit.
00:49:28Please explain.
00:49:30Yes, so
00:49:31last time
00:49:33we collaborated.
00:49:35So I thought
00:49:36if the ingredients
00:49:37were the same
00:49:38when I was
00:49:39cooking alone,
00:49:41I would make
00:49:42something bite-sized
00:49:43like this.
00:49:45The potato
00:49:46is the focus
00:49:47of the dish.
00:49:49The rest
00:49:50are side dishes.
00:49:53Potato manju.
00:49:54Enjoy.
00:49:55Enjoy.
00:49:55Yeah.
00:49:56What's inside
00:49:57the potato manju?
00:49:59I simmered
00:49:59some monkfish
00:50:00and used it
00:50:01as filling.
00:50:02So what's the order?
00:50:03How should we eat it?
00:50:05I think you can just
00:50:06eat the potato first.
00:50:08Just like that.
00:50:09And then...
00:50:10So we just
00:50:11bite into the potato?
00:50:13We don't cut it?
00:50:14Oh,
00:50:14you can cut it up.
00:50:15I see.
00:50:40why you consider
00:50:42the potato
00:50:42the focus
00:50:43of this dish.
00:50:45Now the crab legs.
00:50:46And then...
00:51:06thank you for the dish.
00:51:23How did that go?
00:51:26That happened
00:51:27so fast.
00:51:30That made me feel
00:51:31a little more despondent.
00:51:32Now,
00:51:41judges,
00:51:42please announce
00:51:43the results.
00:51:46I voted
00:51:47for
00:51:50Chef Kim Sung-Un.
00:51:52The reason
00:51:53I voted
00:51:53for Kim Sung-Un
00:51:54is
00:51:55he created
00:51:56a single dish
00:51:57with seafood.
00:51:58And I thought
00:51:59he did an excellent job
00:52:00of bringing out
00:52:01those natural flavors.
00:52:03Those sweet,
00:52:04umami,
00:52:05and salty seafood flavors.
00:52:07So...
00:52:09I voted
00:52:10for Chef Kim Sung-Un.
00:52:16I voted...
00:52:18for Chef Chaik Hong-Rok.
00:52:24The truth is,
00:52:26the ingredients
00:52:26prepared by both chefs
00:52:28are incredibly flavorful
00:52:29flavorful
00:52:30and very distinctive,
00:52:31especially the seafood.
00:52:34But somehow
00:52:35he managed to
00:52:36highlight the potato manju.
00:52:38I'd never tried that before.
00:52:40It was so memorable,
00:52:42and I thought to myself,
00:52:44how is this possible?
00:52:46And then,
00:52:46the side dishes,
00:52:48I was genuinely surprised
00:52:49by the composition
00:52:50of the seafood.
00:52:51this feels like torture.
00:52:58I wish they'd just
00:52:59gotten it over with.
00:53:01It was so nerve-wracking.
00:53:04This sucks.
00:53:06I feel like the composition
00:53:08of Chef Chaik Hong-Rok's dish
00:53:10is, you know,
00:53:12completely unexpected.
00:53:14With all that seafood,
00:53:16I think that
00:53:17focusing on the potato
00:53:18was a good strategy.
00:53:19But with the crab
00:53:22and abalone,
00:53:23when you think about
00:53:24who made
00:53:25better use
00:53:26of the ingredients,
00:53:28I mean,
00:53:28I get what you're saying.
00:53:28But anyone could make this.
00:53:29He combined all the ingredients
00:53:30and it was easy to eat.
00:53:32And the sauce
00:53:32was well executed.
00:53:34It worked well together.
00:53:35The other dish,
00:53:36compared to all
00:53:36the other chefs
00:53:37who also had to
00:53:38reuse ingredients
00:53:39from last round,
00:53:41it stood out the most.
00:53:42I was like,
00:53:43wow,
00:53:44the potato first
00:53:44with all that seafood
00:53:45in manju form?
00:53:47I thought,
00:53:48oh,
00:53:48this is unique,
00:53:49so...
00:53:50Sure,
00:53:50but with Chef Kim Sung-Un's dish,
00:53:52I loved the sweetness
00:53:53of the crab,
00:53:54you know?
00:53:55Eating that was
00:53:56such a great experience.
00:53:57Of course,
00:53:58both are delicious.
00:53:59I just...
00:53:59Of course,
00:54:00but...
00:54:00I was like,
00:54:02man,
00:54:03it must be such
00:54:04a tough choice.
00:54:05I'm sure we're both nervous,
00:54:06not just me.
00:54:07It'll be fine.
00:54:09Okay,
00:54:09that's our choice.
00:54:10I mean,
00:54:12this is such a close call.
00:54:13Now,
00:54:19judges,
00:54:22announce the results.
00:54:25The survivor
00:54:27of this
00:54:28one-on-one match
00:54:30was,
00:54:34as you can see,
00:54:36a tough choice.
00:54:37The survivor
00:54:42of this
00:54:43one-on-one match
00:54:44is Chef Chekong Rock.
00:54:50Chef Chekong Rock.
00:54:51Congratulations.
00:54:52Congratulations.
00:54:52I never expected
00:55:01the potato
00:55:02to be the focus,
00:55:03but he made it
00:55:03the star of the dish,
00:55:05which was both
00:55:05shocking and brilliant.
00:55:07We thought
00:55:08he quickly created
00:55:09something new
00:55:10and with limited ingredients,
00:55:12without sacrificing
00:55:13the flavors.
00:55:14Chef Chekong Rock,
00:55:16you made a delightful surprise,
00:55:18so we scored
00:55:18your dish a bit higher.
00:55:20Kim Sung-Un,
00:55:21you have been eliminated.
00:55:22Take your nameplate
00:55:23and exit the arena.
00:55:31I mean,
00:55:31what can you do?
00:55:32That's the nature
00:55:33of a competition.
00:55:35The best thing to do
00:55:36is humbly accept
00:55:37the result.
00:55:39I hope that he
00:55:40goes all the way.
00:55:42I hope he wins it all.
00:55:44I think
00:55:44I got lucky,
00:55:46in a way.
00:55:47And next round,
00:55:48I'll give it
00:55:51everything I have.
00:55:52Yeah,
00:55:53I'll keep fighting.
00:55:53I think he's one
00:56:19of the strongest contenders,
00:56:20but when the other chefs
00:56:22talk about him,
00:56:24I'm like,
00:56:24you're all great chefs,
00:56:25too.
00:56:26Why are you so afraid
00:56:28of him?
00:56:29Everyone here
00:56:29is a strong competitor.
00:56:31It's not like
00:56:31Chef Cheong Won
00:56:33is way better
00:56:33or ahead of the pack,
00:56:35somehow.
00:56:36I'm confident.
00:56:37I feel confident.
00:56:38I'm giving it
00:56:39everything I've got,
00:56:41every match.
00:56:42I'll have no regrets.
00:56:43I hope we can both
00:56:44create dishes that meet
00:56:45our high expectations.
00:56:46That's critical.
00:56:47It'd be embarrassing
00:56:48to offer them
00:56:49mediocre dishes.
00:56:50We will now begin
00:56:51round four,
00:56:53the one-on-one
00:56:54life-or-death match.
00:56:58The crabs?
00:57:00How many?
00:57:01Let's do one and a half.
00:57:03Okay,
00:57:03sounds good.
00:57:05Let's split them in half.
00:57:07Okay,
00:57:07got it.
00:57:07Sound good?
00:57:11And the caviar?
00:57:12I need the caviar.
00:57:14We both have crab
00:57:15and we both have caviar.
00:57:17You need the celery?
00:57:18Walnuts,
00:57:18celery?
00:57:19Just one.
00:57:20Okay.
00:57:21We split almost
00:57:22every ingredient.
00:57:23We took whatever was left
00:57:24and divided it in half.
00:57:42We had to repeat ingredients.
00:57:44Luckily,
00:57:45we have a good understanding
00:57:45of them,
00:57:46so that's good,
00:57:47I think.
00:57:47I think the most
00:57:50important thing is
00:57:51the sauce.
00:57:53That's the essence
00:57:54of cooking.
00:57:55It's fundamental.
00:58:00I'm using snow crab.
00:58:04I'm planning to use
00:58:05the snow crab broth
00:58:06as a sauce.
00:58:12Hello?
00:58:12will this dish be completely
00:58:16different?
00:58:17I'm preparing something warm.
00:58:19A warm dish?
00:58:20Yes.
00:58:24In the last round,
00:58:25you didn't mention this dish
00:58:27to your teammate
00:58:28as an option?
00:58:29No,
00:58:29I didn't.
00:58:30I didn't mention any hot dishes,
00:58:32but his dish is a mystery
00:58:33to me as well.
00:58:35You think you'll win?
00:58:36Yes,
00:58:38I do.
00:58:39Wow.
00:58:39All right.
00:58:41Did you roast it
00:58:42to make stock?
00:58:43Yes.
00:58:44It's a hot dish this time.
00:58:46A hot dish?
00:58:47Oh,
00:58:48really?
00:58:48Be careful.
00:58:53You make a sauce like this
00:58:55for every match,
00:58:56and you're very good at it.
00:58:57It's important.
00:58:58Sauce for every match.
00:58:59Well,
00:59:00I need to extract
00:59:00the base stock first.
00:59:02You always emphasize
00:59:03the sauce.
00:59:06Some champagne this time.
00:59:08For some flair?
00:59:09Yeah.
00:59:11Culinary monster says
00:59:12he'll win this.
00:59:13What do you think?
00:59:15I guess we'll see.
00:59:16Time will tell.
00:59:17Well,
00:59:17being confident
00:59:18isn't enough.
00:59:28The dish I'll be making
00:59:30is roasted snow crab egg custard
00:59:32with a champagne sauce
00:59:34and caviar.
00:59:36I looked at the ingredients
00:59:38and I thought
00:59:40it'd be perfect.
00:59:41The umami flavor
00:59:42from the roasted snow crab shell,
00:59:44the softness of the egg
00:59:46and the saltiness of the caviar,
00:59:47plus the champagne flavor.
00:59:49I wanted the first bite
00:59:51to be soft and smooth.
00:59:52first I used the
01:00:00snow crab sauce
01:00:02with cream
01:00:03and I made
01:00:05the egg custard.
01:00:07I grilled the crab legs
01:00:09over charcoal
01:00:09and carefully extracted
01:00:11the meat.
01:00:16Then I combined
01:00:17the egg custard
01:00:18and snow crab meat.
01:00:22After that,
01:00:25I gently baked it
01:00:26in the steam oven.
01:00:34I could see
01:00:34the oven was
01:00:36set to steam
01:00:37with a plate inside.
01:00:40So I figured
01:00:40steamed egg.
01:00:41The moment I saw
01:00:42it was a steamed egg,
01:00:44I knew I had this
01:00:45in the bag.
01:00:46I knew I'd win
01:00:47and I felt bad
01:00:48since we're friends.
01:00:49I thought,
01:00:50chef,
01:00:51you should have made
01:00:52something else.
01:00:53We need to make
01:00:53a single dish
01:00:54impressive,
01:00:55one that makes
01:00:56the judges go,
01:00:56this is so damn good
01:00:57after one bite.
01:00:59And in order to do that,
01:01:01I figured,
01:01:02I need to make
01:01:03a warm dish
01:01:04that instantly delivered
01:01:05that rich shellfish flavor
01:01:07like an explosion.
01:01:08I made dumplings
01:01:23with snow crab meat.
01:01:24The ingredients
01:01:25are similar,
01:01:26but I aimed
01:01:26for a totally
01:01:27different flavor.
01:01:28You could think
01:01:29of it as sort of
01:01:30a western-style
01:01:31soup dumpling.
01:01:31That feeling
01:01:36of the juice
01:01:37bursting out
01:01:38from inside,
01:01:39the dumpling filling,
01:01:40I wanted that
01:01:41to be a little creamy.
01:01:43So I took
01:01:43some soft tofu,
01:01:45a little bit
01:01:46of butter,
01:01:47and some rich,
01:01:48reduced snow crab
01:01:49broth,
01:01:50and blended
01:01:51them all together.
01:01:55I emulsified it
01:01:57a bit,
01:01:57then added crab meat.
01:02:00The dumpling filling
01:02:01itself wasn't solid
01:02:02like meat,
01:02:03tofu,
01:02:04or kimchi.
01:02:05Instead,
01:02:06it was more
01:02:06of a liquid texture.
01:02:09The key to the dish
01:02:10was to fill
01:02:11the dumpling
01:02:11with broth.
01:02:23But crab broth
01:02:24had to burst
01:02:25in your mouth
01:02:25when you bit
01:02:26into the dumpling.
01:02:27I tasted it
01:02:38while I was
01:02:38making it.
01:02:42It was pretty good.
01:02:50To be honest,
01:02:51I'm not sure
01:02:52what he made.
01:02:54I didn't pay
01:02:55that much attention.
01:02:55I was focused
01:02:57on my dish.
01:02:59Twelve minutes.
01:03:03In the end,
01:03:04I knew it would
01:03:04all come down
01:03:05to the flavor.
01:03:06Twelve minutes.
01:03:09So I kept
01:03:10tasting as I cooked.
01:03:17I thought it
01:03:18turned out great.
01:03:18I kept asking myself
01:03:20which sauce
01:03:20and flavor combination
01:03:21could elevate this dish
01:03:23further.
01:03:26I used good champagne
01:03:28to make the sauce
01:03:29for the dish.
01:03:32Caviar and champagne
01:03:33pair well together
01:03:34and champagne
01:03:35has a nice flavor.
01:03:40I added cream
01:03:41and reduced it to concentrate
01:03:43and reduced it to concentrate
01:03:43the flavor.
01:03:46Then made the sauce
01:03:48by blending it together.
01:03:50The harmony of it
01:03:51will be the highlight.
01:03:52They should taste
01:03:52the fullness
01:03:53and the flavor.
01:03:54It'll all work together
01:03:55and their only thought
01:03:56will be,
01:03:56it's delicious.
01:03:58You never know
01:03:59what it'll taste like
01:04:00till you try it.
01:04:01So let's finish it
01:04:03and do a tasting.
01:04:07I wanted every part
01:04:08of the dish
01:04:09to be perfect.
01:04:11So I kept tasting it.
01:04:13I added a little
01:04:14lime juice
01:04:15and other elements
01:04:17to enhance the flavor
01:04:18of that first bite.
01:04:21I wanted to create
01:04:22a dish with a flavor
01:04:23that bursts
01:04:24in your mouth
01:04:25when you eat it.
01:04:30I kept
01:04:31improving the dish
01:04:32as I cooked,
01:04:32adding new elements
01:04:33here and there.
01:04:35I loved how it turned out.
01:04:48Chef Sun is
01:04:49the type of chef
01:04:50that plates a dish
01:04:51in a very meticulous
01:04:53and detailed way.
01:04:56I think my strength
01:04:58ultimately lies
01:04:59in combining
01:05:00and creating
01:05:01delicious flavors.
01:05:04I thought the crab
01:05:05dumplings alone
01:05:06might not have
01:05:07enough of an impact.
01:05:10So I balanced
01:05:11the lack of seasoning
01:05:12with caviar.
01:05:16And at the very bottom,
01:05:18I made a relish
01:05:19using apple and celery.
01:05:21That made it both tangy
01:05:23and sweet,
01:05:23vibrant,
01:05:24but nuanced.
01:05:25The crab dumplings
01:05:26were quite rich,
01:05:27so that balanced out
01:05:28the dish a little more.
01:05:30Then I topped it
01:05:31with a sabayon sauce
01:05:32that I made
01:05:33with champagne.
01:05:34I mixed egg yolks,
01:05:37champagne,
01:05:38and a little
01:05:41snow crab broth.
01:05:44Caviar pairs well
01:05:45with dairy
01:05:46or egg-based ingredients,
01:05:47things that have
01:05:48a more mild flavor.
01:05:49The relish at the bottom,
01:05:52the dumplings,
01:05:53and the sabayon sauce
01:05:54all taste sharp,
01:05:55I would say.
01:05:57They are all
01:05:58incredibly distinct.
01:06:00If you tasted this dish,
01:06:01you'd know exactly
01:06:02what I used
01:06:03to prepare it.
01:06:04I kept thinking
01:06:17you have to stay focused.
01:06:20I told myself
01:06:21you can do this.
01:06:25All you can do
01:06:26is your best.
01:06:34There's a contrast
01:06:36between the smooth egg,
01:06:38the salty crab,
01:06:39and the caviar.
01:06:41But despite the contrast,
01:06:42there's still a softness.
01:06:45I also added
01:06:46some crispy toasted bread
01:06:47to go with it.
01:06:50I didn't want to focus
01:06:51on one ingredient.
01:06:52I wanted each ingredient
01:06:53to stand out.
01:06:56The scent of lime zest,
01:06:58the taste of lime juice.
01:06:59In the end,
01:07:05I was pretty happy
01:07:06with how it turned out.
01:07:18Hello.
01:07:19The dish I prepared
01:07:20for you today is
01:07:22crab meat dumplings.
01:07:26Inside the dumpling,
01:07:28I blend in crab broth
01:07:29with soft tofu
01:07:29to make it creamy
01:07:30and mix that
01:07:31with crab meat.
01:07:33And the sauce
01:07:33is a sabian sauce.
01:07:36Scoop it all up
01:07:37and enjoy.
01:07:38One bite?
01:07:38Yep.
01:07:42Will the dumpling burst?
01:07:44I'm hoping they do.
01:07:45You hope they do?
01:07:46Okay.
01:07:47They'll burst in your mouth.
01:07:48Hopefully, yes.
01:07:51Like this?
01:07:52Yes.
01:07:52One bite?
01:07:59I'm hoping they do.
01:08:06Please do.
01:08:07Now,
01:08:07one bite?
01:08:08One bite?
01:08:09Oneủ Tabii?
01:08:09Yes.
01:08:10Two!
01:08:10One bite?
01:08:19You said you added champagne?
01:08:46In the sabayon, yes.
01:08:47It's in the sabayon.
01:08:48Okay.
01:08:48Thanks for the dish.
01:09:10So, I used snow crab, snow crab custard, and champagne foam, and I prepared a snow crab
01:09:18sauce with caviar.
01:09:20Hopefully, you'll taste the balance between the crab, caviar, champagne sauce, and the
01:09:24egg as you eat it.
01:09:27With your spoon, scoop up half the caviar.
01:09:31Okay?
01:09:32Yeah.
01:09:33Scoop it all up.
01:09:34At once?
01:09:35That's right.
01:09:36Okay.
01:09:37So, let's go.
01:09:43Okay.
01:09:44Okay.
01:10:15I took several bites, but I couldn't tell if it was because they liked it or it was confusing.
01:10:45What's inside the steamed egg?
01:10:53Egg and a bit of crab broth, a touch of cream, and a bit of milk.
01:10:58You made the broth?
01:10:59Yeah, I used that as the base.
01:11:02Thanks for the dish.
01:11:03Now, judges, please decide which chef should survive the challenge.
01:11:11Mm-hmm.
01:11:22Judges, please announce the results.
01:11:45I voted for Chef Sun Jung Won, for Chef Sun Jung Won, for Chef Sun Jung Won.
01:12:04Oh, man.
01:12:06I didn't see that coming.
01:12:08When I saw he was making steamed egg, I was sure I would win.
01:12:12I felt like the dishes were sort of opposites.
01:12:15One dish had a strong, bold flavor, while the other was more subtle and smooth.
01:12:20Ultimately, I thought the flavor of the crab should be subtle and smooth.
01:12:24So, I voted for Chef Sun Jung Won's dish.
01:12:35So, my vote...
01:12:36My vote...
01:12:45My vote...
01:12:47Well...
01:12:49To be honest, I was stuck on something.
01:12:53It was so subtle.
01:12:54It was almost indistinguishable.
01:12:57It was so, so subtle.
01:12:59You know?
01:13:08Well...
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