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00:00:00I will now announce the results.
00:00:09Okay.
00:00:09Im Sung-kun and Brewmaster Yoon, you are...
00:00:15Candidates for survival.
00:00:21Candidates for survival.
00:00:23Congratulations.
00:00:25Great job.
00:00:30Huh?
00:00:31They're in.
00:00:32Wow.
00:00:34Oh, good for them.
00:00:36You took a big risk here.
00:00:38You know, it's a really simple dish.
00:00:40It could have been very underwhelming.
00:00:42But when I ate it, everything you prepared really came together.
00:00:46It just seemed to harmonize in my mouth.
00:00:47Thank you so much.
00:00:48Every part of it was delicious.
00:00:50The samjong, the radish salad, the meat and the sam.
00:00:52Frankly, I can't remember the last time I had sam that was that good.
00:00:57Brewmaster Yoon, I think if you had gone ahead and prepared something more extravagant than this, it wouldn't have worked.
00:01:03It's a bit rustic, and that's its charm.
00:01:06Without her side dishes, I think the galbi would have been underwhelming.
00:01:10Yeah, I completely agree.
00:01:11She elevated something fairly mundane, and I appreciate that her dishes didn't overshadow the main.
00:01:17That's why I loved the samjong.
00:01:19Right, it's excellent by itself.
00:01:20Yes.
00:01:21But it also really brings out the flavor of the meat.
00:01:22Yes, exactly.
00:01:24Without Brewmaster Yoon's touch, yeah, this would have fallen flat.
00:01:27Yes.
00:01:28I'm sure there's people watching this who are confused.
00:01:31They may be asking, you know, what's so special about that dish?
00:01:34But when you eat it together with the sam and the samjong, when you really taste it, those two chefs just, their presence is so tangible.
00:01:46And with Korean cuisine, that's really difficult to achieve with just flavor.
00:01:50But what struck me the most was just how well their styles blended together, and that left a huge impact.
00:01:56I was impressed.
00:01:57Team Im Sung-kun and Brewmaster Yoon, please move to the survival zone.
00:02:08We did it!
00:02:10Congratulations.
00:02:13Hearing that it tasted better because we worked together was exactly what I wanted to hear.
00:02:19It's all thanks to Chef Im.
00:02:21I think choosing him as my partner was the best decision I made.
00:02:25Something like this.
00:02:27It can only be achieved through teamwork.
00:02:29And because Brewmaster Yoon was so enthusiastic and supportive, the two of us were able to pull it off.
00:02:38Wow.
00:02:43See?
00:02:43Just gotta rip off the band-aid.
00:02:48Really, Chef, I can't thank you enough.
00:02:50Don't thank me yet.
00:02:50We're just getting started.
00:02:52I wish we could head straight to the finals.
00:02:57Should I cut it up a bit more?
00:02:59Master Ho.
00:03:00Master.
00:03:01Don't worry.
00:03:01You don't have to make them too big.
00:03:03Here, Master Ho.
00:03:04How's this?
00:03:05Maybe this big?
00:03:06That's fine.
00:03:07That works?
00:03:07We can adjust the filling.
00:03:08Okay, okay, okay, okay.
00:03:08We'll just eat whatever we scoop out.
00:03:10All right.
00:03:12Perfect.
00:03:13Push it straight through.
00:03:15That's it.
00:03:17Exactly like that.
00:03:19Okay.
00:03:19Okay.
00:03:20Okay.
00:03:20You got it down.
00:03:21Okay, and let's push.
00:03:22There you go.
00:03:22Look, I was a Blue House chef for 20 years, right?
00:03:25But next to him, I just felt like I was a student again.
00:03:30If we do that and place it on top later, it'll be elevated.
00:03:34There.
00:03:34That's perfect.
00:03:35Okay.
00:03:36That looks good.
00:03:37There you go.
00:03:38Good job.
00:03:39It feels good.
00:03:40I'm nearly 60, but, you know, honestly, if I'd somehow never met and worked with Master
00:03:47Ho, I don't think I'd be here.
00:03:5033 years ago, he was my culinary master when I started at the Sheila Hotel.
00:03:56He was my apprentice at the Sheila Hotel.
00:03:58I taught him everything I could and then sent him to the Blue House.
00:04:02Actually, Master Ho recommended me for the position, and I worked there for a little
00:04:08over 20 years.
00:04:11Master Ho was my teacher, and now, after all these years, I'm standing next to him as one
00:04:17of the best chefs in the country, and 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 Ho, 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 Ho here.
00:04:34Oh, really?
00:04:34Yeah.
00:04:35You must be proud.
00:04:36He's grown up quite a bit.
00:04:39Getting the chance to work together and create another culinary masterpiece after 30 years.
00:04:44It's completely unexpected, but it's actually very fun, and 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.
00:04:56All right, I have a few ideas.
00:04:59What do you think about lobster?
00:05:00Okay, I like that.
00:05:02Lobster with some kind of fruit, like mango.
00:05:05I don't think there's many dishes that combine mango and lobster.
00:05:08I always prioritize seasonal ingredients when making dishes, including this one.
00:05:13It's currently mango season, which means they're at their ripest and tastiest,
00:05:17and it's also the time of year in which lobsters plump up a bit.
00:05:20This is our mango lobster appetizer, a showcase of two seasonal ingredients prepared in a way
00:05:27to highlight their fresh and natural flavors.
00:05:29All right, here we go.
00:05:33For lobsters, you steam them for three to five minutes.
00:05:37It's similar to soft-boiled eggs.
00:05:38They should be cooked just enough.
00:05:40Let it cool.
00:06:03Could 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.
00:06:11Look at these.
00:06:13Very nice.
00:06:14Don't they look good?
00:06:15They 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.
00:06:35And because of that, the meat's more tender, and the flavor's richer and more briny.
00:06:41It's great.
00:06:45We're making a dish that stays true to its ingredients.
00:06:48It's a fresh lobster salad with Chinese-style sauce.
00:06:52Since Chef Che is a Chinese cuisine specialist, and I am a French cuisine specialist, this is a two-part dish.
00:06:59You're dressing, Chinese-style, and a bisque vichyssoise.
00:07:04Ah, vichyssoise.
00:07:05Vichyssoise is a classic French dish.
00:07:08It's like a cold potato soup.
00:07:10The base of the vichyssoise will be made using lobster broth.
00:07:14First 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.
00:07:34Chinese-style and French-style have to blend.
00:07:37They can't be in conflict.
00:07:38So to complement Chef Paak's vichyssoise, I made chilled Chinese-style cream sauce.
00:07:50The sweetness from the added carrot emulsion gives the sauce an elegant finish.
00:08:01We decided to serve the mango lobster appetizer with a light mayo-based sauce.
00:08:06Both the mango and lobster are super fresh ingredients.
00:08:11And 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.
00:08:17There's endless possibilities when it comes to sauce.
00:08:20But this dish doesn't need anything heavy.
00:08:22And 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.
00:08:36All right.
00:08:45That looks really good.
00:08:47Almost.
00:08:48Okay.
00:08:50Good.
00:08:50That looks nice.
00:08:52You could add a bit more.
00:08:53It's a pretty color.
00:08:54Even after all these years, the two of us are in sync.
00:08:57Getting to partner up with him for a challenge just made me really happy.
00:09:00I feel really honored.
00:09:03And I don't know if we'll get this opportunity again.
00:09:07The way the flavors harmonize together should evoke the friendship between culinary master and apprentice.
00:09:13The 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.
00:09:43It's actually been 33 years since the two of us have cooked together.
00:09:49So we created a dish that we felt would embody the concept of harmony and collaboration.
00:09:54An appetizer?
00:09:55Yeah.
00:09:56Thank you very much.
00:09:57For the first bite, we'd recommend eating the mango and the lobster together.
00:10:03Like this?
00:10:03I think that the mango and lobster are really well paired, 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.
00:10:41Thank you again, chefs.
00:10:43For me, um, I think that because they're Chinese cuisine specialists, they're mainly focused on ingredients and capturing their natural flavors.
00:11:06Deliberation has ended.
00:11:08Judges, please announce the results.
00:11:10Chef Hu Duk-Jok and Chef Chun-Sung Yan.
00:11:15The two of you...
00:11:18are up for elimination.
00:11:22Are up for elimination.
00:11:24Thank you again.
00:11:25Yes, thank you, chef.
00:11:26So you presented this as an appetizer, and when I imagined eating it as the start of my meal,
00:11:32the amount of mayo present, how it all came together, it felt greasy.
00:11:37And 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 Yan, please move to the elimination zone.
00:11:49Oh, man, that's scary.
00:12:06Maybe the sauce was...
00:12:08But...
00:12:09Let's add some of this.
00:12:15Yes, chef.
00:12:16Just a bit, though.
00:12:17Okay.
00:12:17Like this.
00:12:18Got it.
00:12:21We don't want the sauce to be too strong.
00:12:24Let the natural flavor of the main ingredient shine through.
00:12:28Once the sauce is done, we take a spoonful and drizzle a bit over the back of the lobster.
00:12:38We'll plate those in the center on a salad of asparagus and fresh avocado.
00:12:43And to finish it off, the dish will be topped with a serving of our homemade almond jelly, just as a special touch.
00:13:06Here we go.
00:13:10All done.
00:13:13We'd like to start with the name of our dish.
00:13:25This is the 1964 Silk Road Imperial Lobster.
00:13:30Why 1964?
00:13:32That was the year China and France first established diplomatic relations.
00:13:35And we decided to commemorate that by creating a dish that merged both of our culinary styles.
00:13:43There's fishy spots.
00:13:51Okay, then this on top?
00:13:52Yes, just like that.
00:13:53That's it.
00:13:53The spiny lobster.
00:14:09It's really top-notch.
00:14:11Oh, good.
00:14:12It's perfectly steamed and delicious.
00:14:14Chef Chae Yu Gong, what was your contribution?
00:14:16I 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.
00:14:31Great 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.
00:14:42And I like that.
00:14:43But what I think is more important here...
00:14:46Okay.
00:14:52Deliberation has ended.
00:14:54Judges, please announce the results.
00:14:56Chefs Pak Kyo Nam and Chae Yu Gong, you 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, you know, even if it wasn't a 50-50 split,
00:15:16I 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.
00:15:34Our friends are here.
00:15:36Come on and join us.
00:15:38Good job, guys.
00:15:40Really.
00:15:41Good effort.
00:15:42Hey, we're not out just yet.
00:15:44That's right.
00:15:44Maybe 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 can't usually bring.
00:16:05I think if we put our heads together, honestly, I think we can manage to surprise Chef Ahn Sung Jae.
00:16:11Expectations are high.
00:16:11Exactly.
00:16:13We brainstormed for a while.
00:16:14We 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?
00:16:31I have a lot of memories from the U.S., and there's this dish from New York called the Waldorf salad.
00:16:37Its signature components are the apples, celery, and walnuts.
00:16:40I don't think we can get away with just slightly changing it.
00:16:45Yeah, no.
00:16:45They'll just go, oh yeah, this is...
00:16:47This is exactly what we expected.
00:16:48And we'll score low.
00:16:49You're right.
00:16:49So we need to adapt the Waldorf salad in a more creative way.
00:16:53Taking the elements of the salad and create something that's not a salad.
00:16:58There's no seafood, right?
00:17:00Not at all.
00:17:01Apples, celery, walnuts.
00:17:02We could add crab.
00:17:04That'd be good.
00:17:05We'd remove the meat from the body and make it a salad.
00:17:08We're filling it here?
00:17:09Yeah.
00:17:10Okay, so you'll place it down like this, and then...
00:17:12Yeah, exactly, like kimbap.
00:17:14And cut it?
00:17:15Yeah.
00:17:17Okay.
00:17:18You can easily find gelatin in most stores.
00:17:20Yeah, you can.
00:17:21Maybe we can do gelée?
00:17:22Gelée?
00:17:23Yeah.
00:17:23I like that idea.
00:17:25The crab taste could be strong, so...
00:17:27Apple jelly balls?
00:17:29I think it might be nice to use caviar.
00:17:31Both of us know how to use it well.
00:17:33I don't think anyone else would use it.
00:17:35Okay.
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.
00:17:52The timing's tight, too.
00:17:55But I want the judges to say, wow, they did that.
00:17:59Okay, let's break this down into five-minute intervals.
00:18:0325 slots.
00:18:05We just need to follow the timeline.
00:18:07Great.
00:18:08It's usually two-minute intervals.
00:18:10Frankly, it feels like we're playing fast and loose here.
00:18:13At 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?
00:18:27If you get flustered or start to stress out, you can look and go, oh, I'm doing this now.
00:18:33Got it.
00:18:33If everything goes to plan, I think we're going to end up with an amazing dish.
00:18:38If I do a good job, I think good things will happen in turn.
00:18:41Chefs, you may now begin.
00:19:04Chef Sun is in charge of creating the snow crab salad.
00:19:07Culinary monster is using a flower-shaped cutter to cut the brioche.
00:19:15He also has these tartlet mules, 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.
00:19:45All we have is plan A, and if that fails, then the dish fails.
00:19:50That's a big risk.
00:19:55We could have played it safe, but we wanted to challenge ourselves.
00:20:00You can't be innovative without challenging yourself.
00:20:03Very cute.
00:20:13How'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.
00:20:24We're also serving some apple jelly, since apples are a staple of Waldorf's 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...
00:20:41I'm going to finely chop it into super tiny pieces, and make little jelly balls.
00:20:58Ooh, hot.
00:21:11I think those work.
00:21:21So 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 chargrilled them too, and they smelled great.
00:22:05But as I grilled the snow crab,
00:22:06I 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,
00:22:18and brought it to a boil to make a nice stock base.
00:22:22Then I added tomato paste.
00:22:25A little bit of brandy.
00:22:28Set it aflame to burn the oil.
00:22:29I 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.
00:22:59There's something about a timeline that puts you at ease.
00:23:02And what are you up to, culinary monster?
00:23:04Uh, right.
00:23:05So I am currently working on the genois.
00:23:08I see.
00:23:08The plan is to put our snow crab salad here and roll it all together.
00:23:13Got it.
00:23:14We're making a genois, which is basically your standard sheet cake.
00:23:20There's the regular genois base.
00:23:23And another base that has herbs added.
00:23:26So when the sheet bakes, it should create a striped pattern.
00:23:36The genois has two primary rolls.
00:23:38To add a bit of sweetness and wrap everything else in a nice soft shell.
00:23:43The genois itself doesn't take long to bake, so you have to be careful.
00:23:47I think I would check it every three to five minutes.
00:23:54Excuse me.
00:23:56Excuse me.
00:24:26Excuse me.
00:24:27Excuse me.
00:24:28Excuse me.
00:24:37The reduction is sweet, but has a rich umami flavor as well.
00:24:41It really tastes like concentrated crab.
00:24:43And once that's been blended with some grapeseed oil, the sauce is done.
00:24:49Try this.
00:24:50I'll add the meat.
00:24:57Should we start plating?
00:25:00I'll mix this first.
00:25:02It may be our own reinterpretation, but we still wanted to evoke a classic Waldorf salad.
00:25:12So, along with the crab, we took apple, blanched celery, and finely chopped walnuts.
00:25:17Added them all to a bowl and tossed them in our crab sauce.
00:25:20And you scoop that onto the genois and roll it up.
00:25:29And roll it up.
00:25:36Sauce is down.
00:25:38Let's roll it up.
00:25:40We're going this way, right?
00:25:41Yep.
00:25:48Salad.
00:25:49At the end, salad, oil.
00:25:53Can it roll?
00:25:54Can what?
00:25:54Can it roll.
00:25:55At the end, salad, oil.
00:25:58Can it roll?
00:25:59Can what?
00:26:00Can it roll.
00:26:02I'm worried.
00:26:03Is it too dry?
00:26:03Yeah.
00:26:04Oh, shit.
00:26:11The plan was to roll it like kimbap.
00:26:23But kimbap is super flexible.
00:26:26And the genua ended up being more a mix between a sheet cake and a cookie.
00:26:34So it was difficult to roll up.
00:26:37In fairness, it's a different oven than we're used to.
00:26:40So it was drier than we expected.
00:26:43It's embarrassing, but we couldn't fix it.
00:26:46We didn't have enough time to cook another sheet.
00:26:49But we couldn't let the setback throw us off.
00:26:52We had to do something.
00:26:54This...
00:26:56What if we steamed it?
00:26:57You want to try?
00:27:01Theoretically, the texture would soften if we added moisture.
00:27:04So we switched the oven to steamer mode to make the sponge more pliable.
00:27:10It's all good.
00:27:13I think it'll work.
00:27:15Right.
00:27:18What happened to the genua is my fault.
00:27:20I fell short and failed to fulfill my responsibilities.
00:27:22Do we need a cutting board?
00:27:33I'll get one.
00:27:33Great.
00:27:35Oh, please.
00:27:38Maybe...
00:27:39Flip it?
00:27:39Yes, exactly.
00:27:40Cut it with the paper?
00:27:40These things happen all the time.
00:27:56Of course, we'd love it if everything went to plan, but that's just not how things go in life.
00:28:02And when something goes wrong, I just have to handle it the best that I can.
00:28:06I'll cut.
00:28:22All right.
00:28:23I'm sorry, Hyunjin.
00:28:24No, no, no.
00:28:30Please save it.
00:28:33Got it.
00:28:34It worked?
00:28:35Oh, wait, wait, wait.
00:28:42Okay.
00:28:43You have four minutes remaining.
00:28:48You have four minutes remaining.
00:28:53We just had to do our best.
00:29:03Did we miss anything?
00:29:04I think we're good.
00:29:11Seriously, I feel awful about the genua.
00:29:13That sucks.
00:29:15You know, there are ways in which I didn't perform as well as I really wanted to, so...
00:29:21I feel like I really let Chef Jongwon down.
00:29:25It'll work, Hyunjin.
00:29:27We worked hard.
00:29:31Man, please work.
00:29:33Team Sun Jongwon and Culinary Monster, please move to the judging table.
00:29:37It's so cool.
00:29:39All right.
00:29:42Then we're so rad, don't you know.
00:29:44You have to do my best.
00:29:46talking.
00:29:46Alright.
00:29:46Here we go.
00:29:48I don't fear.
00:29:48I don't know why you're going to do that or we could be the one.
00:29:50No.
00:29:50Okay.
00:29:51Let's get down.
00:29:53I don't know.
00:29:56I don't know.
00:30:00I'm going to go.
00:30:00I don't...
00:30:01I don't know.
00:30:02John Wall done.
00:30:03I don't know.
00:30:04No.
00:30:04I don't know it.
00:30:05I don't know.
00:30:05I don't know what?
00:30:06I'm sure their expectations were high.
00:30:11And I felt as though we failed to meet those expectations.
00:30:14At least, I did.
00:30:15So I was quite worried.
00:30:21Today, we prepared a Waldorf salad.
00:30:23With a modern-day twist.
00:30:27Our goal was to reinterpret the standard Waldorf salad
00:30:31through a gourmet, fine-dining lens.
00:30:36As for how you eat it, you'll notice that,
00:30:39while there's tons of tiny details,
00:30:41the dish really only has three main elements.
00:30:43And if you eat all three elements at once, in one bite,
00:30:46you'll get the best blend of flavors.
00:30:47All at once?
00:30:48Yes.
00:30:50If it's possible, please.
00:30:51Oh, it's possible.
00:30:52All three at once, huh?
00:30:56Should they eat this in one bite?
00:30:58It might be kind of tricky.
00:31:00But it's probably ideal flavor-wise.
00:31:01Right.
00:31:02As the jelly melts a bit,
00:31:04with the saltiness of the caviar.
00:31:06We could at least try to ask them.
00:31:09Honestly, I thought the portions were quite big,
00:31:12but if they ate them all at once,
00:31:14it would probably taste better than eating each part separately.
00:31:19We'll check with you first.
00:31:20You want the caviar, too?
00:31:27It's fine dining, right?
00:31:29All right, all three at once.
00:31:30Like this?
00:31:32Well, this is my specialty.
00:31:34And this, too?
00:31:36Like this?
00:31:37That's perfect.
00:31:37All right.
00:31:38All right.
00:31:38Oh
00:32:08Would you think that's one bite
00:32:16I don't know but I think that's what you're going for
00:32:19So why'd you want it in one bite
00:32:21We thought that
00:32:23The saltiness of the caviar
00:32:24Coupled with the tangy sweetness
00:32:26Of the apple gelée
00:32:28Would not only blend well
00:32:29But also enhance the overall seasoning
00:32:32Of the crab salad
00:32:33That's why we recommended it
00:32:35Hmm
00:32:37Okay
00:32:38I see
00:32:39You've really challenged yourselves here
00:32:41All right then
00:32:42Thank you chefs
00:32:43Please wait over there
00:32:45They don't look happy
00:33:08Well to that end
00:33:09Since both of them have a similar cooking style
00:33:12They approach things similarly
00:33:13From the use of ingredients
00:33:15To the overall flavor
00:33:16Okay
00:33:24Okay
00:33:24I think they're done
00:33:30Deliberation has ended
00:33:35Judges
00:33:40Please announce the results
00:33:42Chef Sun Zhang Wan and Culinary Monster
00:33:47Chef Sun Zhang Wan and Culinary Monster
00:34:00Your survival candidates
00:34:01You're survival candidates
00:34:03Congratulations
00:34:05You're survival candidates
00:34:06Congratulations
00:34:07Thank you
00:34:08They're in
00:34:11Oh
00:34:12Those two survived
00:34:14They did
00:34:15They did
00:34:15This is a fine dining dish
00:34:17Made by two experienced fine dining chefs
00:34:20I tried to set the bar a little higher
00:34:22And be more meticulous
00:34:23But from the use of ingredients
00:34:25To the overall flavor
00:34:26It was all excellent
00:34:28And when I was eating everything at once
00:34:30I was really impressed by the way
00:34:32That the texture shifted in each bite
00:34:34I wasn't sure what they were going for at first
00:34:36Like really?
00:34:37One bite?
00:34:38But when I ate it
00:34:39It felt like
00:34:41Yeah, exactly
00:34:42Being able to express yourselves
00:34:44Through the food that you make
00:34:46Without us having to ask
00:34:48You know
00:34:48Who did what specifically
00:34:50I think that's a trademark
00:34:51Of a great collaboration
00:34:53And I very much enjoyed it
00:34:55Thank you
00:34:56Team Sun Zhang Wan and Culinary Monster
00:34:59Please move to the survival zone
00:35:02Nicely done
00:35:05What did I tell you?
00:35:09Wow, I'm dead
00:35:13I had chills, man
00:35:15Oh, really?
00:35:17I'm relieved
00:35:18It's like a huge weight off my chest
00:35:20Congrats, guys
00:35:22Thanks
00:35:22I was waiting
00:35:23The two black spoons
00:35:25Seriously
00:35:25You did a great job today
00:35:27Great job
00:35:28Chef
00:35:28Let's go
00:35:29I was waiting on you
00:35:31No, I get it
00:35:32And here we are, right?
00:35:35Our fates diverged
00:35:36Oh, thank God
00:35:38I know
00:35:39The rice is done
00:35:42Would you like to check?
00:35:43It is
00:35:43It looks really great
00:35:45Nice and fluffy
00:35:46Not mushy
00:35:47Really?
00:35:48Yes
00:35:48Should we scoop it?
00:35:49Sure, I'll let the steam up first
00:35:51Sounds good
00:35:52Oh, it's delicious
00:35:55Right?
00:35:56Here
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
00:36:07Is nice
00:36:07Venerable Sun Jae 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 Sun Jae specializes in Korean Buddhist temple cuisine
00:36:19And Chef Kim has a deep respect for that
00:36:21I think they'll deliver a very creative dish
00:36:24We both make Korean cuisine
00:36:26But you're more traditional
00:36:27And I'm more modern
00:36:29I know there's certain ingredients you can't use
00:36:32And I want to keep that in mind
00:36:33Oh, okay
00:36:33Is seaweed okay for you?
00:36:35Oh, yes, that's fine
00:36:36What are some other ingredients you can use with seaweed?
00:36:39I've made gimbap with ingredients like tofu and carrots
00:36:42But I'm worried that gimbap might be a bit too boring
00:36:45Gimbap?
00:36:46I don't think so
00:36:47No?
00:36:48Well, we made two
00:36:49A tofu gimbap and another gimbap
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 gimbap
00:36:59We're going to make two
00:37:00When you go to a snack bar
00:37:01You don't just get gimbap
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 gimbap 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
00:37:16Usually in Korea
00:37:18If you order a small dish
00:37:20You always get sides
00:37:21And you usually get hot soup too
00:37:23I like the idea of a dish
00:37:25That captures some of the key virtues
00:37:27Of Korean cuisine culture
00:37:28So we decided
00:37:29To create a set meal
00:37:31Centered on gimbap
00:37:32When most people think of gimbap
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 gimbap
00:37:51That needed to be chewed and savored
00:37:53Not quickly eaten
00:37:55When I make gimbap
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 gimbap
00:38:12To pair well with hers
00:38:14While still incorporating
00:38:15My own culinary style
00:38:17You should do what you're good at
00:38:19Okay
00:38:19What kind of gimbap
00:38:20Do you want to make?
00:38:22Abalone
00:38:22Abalone
00:38:23I 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
00:38:30Abalone gimbap
00:38:31Venerable Sanjay
00:38:33Makes this braised burdock
00:38:34That's just excellent
00:38:36And I thought it would pair
00:38:37Really well with the abalone
00:38:38After steaming the abalone once
00:38:41I took a mix of soy sauce
00:38:43And sesame oil
00:38:44And rubbed that all over them
00:38:46One thing that
00:38:49Venerable Sanjay and I
00:38:50Have in common as chefs
00:38:52Is that each of us
00:38:53Makes and uses our own jang
00:38:55So we thought it'd be
00:38:56A nice way to tie together
00:38:57Our two different takes
00:38:59On gimbap
00:38:59In order to get
00:39:05The best tasting veggies
00:39:06You should know
00:39:07Which ones you should cook fast
00:39:08And which ones need more time
00:39:10Since carrots are already
00:39:11Naturally sweet
00:39:12You just slightly sauté them
00:39:14Until they don't smell
00:39:15But burdock needs time
00:39:18To become sweet and delicious
00:39:19So I took a walk
00:39:21Added gorilla oil
00:39:23And slowly stir-fried
00:39:24The burdock over low heat
00:39:26Over time
00:39:27The burdock develops
00:39:28A nicer sweeter flavor
00:39:30And at the end
00:39:32I added some aged soy sauce
00:39:34And grain syrup
00:39:34And simmered it down
00:39:35The carrots taste like carrots
00:39:47The burdock like burdock
00:39:49But that's how it should be
00:39:50You should taste
00:39:51The original flavor
00:39:52Of the ingredients
00:39:53Should I roll the gimbap?
00:39:56Sure, sounds good
00:39:57The colors of her gimbap
00:40:09Are actually quite different
00:40:10From the colors of mine
00:40:11But that's intentional
00:40:13It's a new take
00:40:14On something traditional
00:40:15Something comforting
00:40:16I grind the seaweed
00:40:20Then mix the resulting powder
00:40:28With some mascarpone
00:40:29After a while
00:40:34It breaks apart
00:40:34And becomes a rice-like mixture
00:40:36Our individual talents
00:40:39Our culinary values
00:40:40And our shared love
00:40:41For Korean cuisine
00:40:42I wanted to make sure
00:40:43That all those aspects
00:40:45Were present throughout our dish
00:40:46Am I done?
00:41:09Yeah, I think I am
00:41:10Okay
00:41:12Okay
00:41:14Okay
00:41:31What's nice about cutting
00:41:52Into a roll of gimbap
00:41:53Is that you get to see
00:41:55All the ingredients
00:41:56It's great
00:41:57When there's lots of color
00:41:59For the judges
00:42:03I think the highlight
00:42:04Of the dish
00:42:04Is how well-balanced
00:42:06The ingredients are
00:42:08Soybean paste soup
00:42:15How should I make it?
00:42:17It's soup, so
00:42:18I think the broth
00:42:19Should be on the lighter side
00:42:20Rather than an actual stew
00:42:21Ah, sure
00:42:22Great
00:42:22The gimbap is a star here, right?
00:42:25It has to make an impact
00:42:26So that's why
00:42:27I wanted a mild soup
00:42:28Something to enhance the gimbap
00:42:31For the soybean paste soup
00:42:33To make sure
00:42:34You can taste the vegetables
00:42:35I decided to scoop
00:42:37The zucchini with a spoon
00:42:38To get thin shavings
00:42:40Which I mix with soybean paste
00:42:46After making a radish
00:42:50And kelp broth
00:42:51I add zucchini
00:42:52Green chili peppers
00:42:53And piyogo mushrooms
00:42:55Then I just let it boil
00:42:57I don't add anything else
00:42:58Because I don't really need to
00:43:00It's sweet and delicious
00:43:01Let's play quickly
00:43:02How about I ladle
00:43:04Some soybean paste soup
00:43:05Great
00:43:06Venerable Sanjay
00:43:19I think we've done well
00:43:20For ourselves
00:43:21Me too
00:43:21I've been praying non-stop
00:43:23Right
00:43:23What is your faith again?
00:43:26I'm a Christian
00:43:27Right
00:43:28Well now we have God
00:43:29And Buddha with us
00:43:30Since we both prayed
00:43:32I'll go with you okay
00:43:35One, two, three
00:43:37Today we decided to make
00:43:51A set meal of gimbap
00:43:53A beloved Korean soul food dish
00:43:55Our set meal comes with
00:43:56Two different types of kimbap
00:43:58My kimbap's filled with tofu
00:44:00And Hyeon's kimbap
00:44:01Is filled with apollonie
00:44:02As for our sides
00:44:03We have a clear
00:44:04Soybean paste soup
00:44:05Braised walnuts
00:44:06Made with gochujang
00:44:07And kimchi
00:44:11Made with albaegi cabbage
00:44:12Soy sauce
00:44:13Grain syrup
00:44:14Perilla oil
00:44:15Vinegar
00:44:16And some lemon zest
00:44:17Just to add a little
00:44:18Extra freshness to the plate
00:44:19Each sauce
00:44:20Gochujang
00:44:21Soybean paste
00:44:22And soy sauce
00:44:22Is represented by
00:44:24One of the side dishes
00:44:25Which have been placed
00:44:26Accordingly
00:44:54So regarding this dish
00:45:11And its different components
00:45:13Chef Kim Hee-hun
00:45:14The abalone and cheese gimbap
00:45:16Was your contribution, right?
00:45:18Yes, I made that
00:45:19As well as the fresh kimchi
00:45:20And the soybean paste
00:45:22Was made by venerable Sanjay
00:45:24She seasoned it
00:45:25As well as the delicious
00:45:27Braised burdock
00:45:28Please step aside for a moment
00:45:31Thank you
00:45:32As I was eating the kimbap
00:45:47I sensed a sort of restraint
00:45:49As in when you make kimbap
00:45:50In the style of temple cuisine
00:45:52Right
00:45:52This is it
00:45:53This is how the kimbap
00:45:54Would taste
00:45:55And then
00:45:55For now
00:45:58Okay
00:45:59Deliberation has ended
00:46:01Judges, please announce the results
00:46:05Venerable Sanjay
00:46:06And chef Kim Hee-hun
00:46:09You're up for elimination
00:46:19You're up for elimination
00:46:22I'm really sorry
00:46:25To be completely honest
00:46:28The most important thing
00:46:30We're looking for here
00:46:31Is for two different chefs
00:46:33To meet and work together
00:46:34To create a dish
00:46:35That's not only delicious
00:46:36But also feels distinctly synergistic
00:46:39That's our primary focus
00:46:41This is how the kimbap
00:46:42Would taste
00:46:43And then
00:46:43The moment I tasted
00:46:45Chef Kim Hee-hun's kimbap
00:46:46My eyes just sort of
00:46:47Popped open
00:46:48Yeah, I get it
00:46:48Same with the soybean paste soup
00:46:50And the kimchi
00:46:51They just don't go together
00:46:53Yeah
00:46:53The flavors really clash
00:46:55Against each other
00:46:55Yeah, yeah
00:46:56That's why I asked
00:46:57Who made which part of the dish
00:46:58Because I realized
00:46:59Those two elements were separate
00:47:00You could tell
00:47:01It was made by someone else
00:47:03Yeah, that was my impression too
00:47:04It's not that it wasn't good
00:47:06It's that it wasn't cohesive
00:47:07The differences between
00:47:08The individual pieces
00:47:09Were just too big
00:47:10I think where we saw
00:47:12The most discord was
00:47:13The soybean paste soup
00:47:15And your kimbap
00:47:17They're both delicious
00:47:18But while this flavor
00:47:20Is uncomplicated and pure
00:47:21This flavor profile
00:47:22Is more complex
00:47:23Conceptually
00:47:24The harmony between these two
00:47:26Is very important
00:47:27But that harmony
00:47:28Didn't extend to taste
00:47:29And that was our reasoning
00:47:31But it was a good effort
00:47:32Thank you
00:47:33Thank you
00:47:34Thank you
00:47:35What a shame
00:47:37Team Venerable Sun Jae
00:47:39And Kim Hee Eun
00:47:40Please move to the elimination zone
00:47:42No way
00:47:44Still
00:47:46The fact is 50-50
00:47:48It's really tough
00:47:50It wasn't cohesive
00:47:53The harmony didn't extend to taste
00:47:55I don't know
00:47:57Maybe I should have put
00:47:57My cutting board next to hers
00:47:59And worked there
00:47:59I just feel guilty
00:48:00I feel awful about it
00:48:02If it were just me
00:48:04I would have been fine
00:48:05But I have a partner with me
00:48:07So I feel a bit bad for her
00:48:09What a shame
00:48:12I felt we worked together
00:48:14Didn't we?
00:48:15It's our dish
00:48:16Don't worry
00:48:17You'll make it up there
00:48:18As a survivor
00:48:19No way
00:48:21We're partners now
00:48:22We're not going
00:48:23Unless we go together
00:48:24Okay
00:48:28I think we should go and check
00:48:29Okay
00:48:29Let's get started
00:48:30So first
00:48:30Break down the croaker
00:48:32Break down the croaker
00:48:33Break this down first
00:48:34And put the head in here
00:48:35Put there
00:48:35And then you
00:48:36I'll go and start
00:48:37The boiling water
00:48:38You'll do this
00:48:39And I'll make the stock
00:48:39Do some dicing
00:48:40Well, first and foremost
00:48:43I'm really happy
00:48:44With my partner
00:48:45I mean
00:48:47They said we could pick whoever
00:48:48Remaining chefs
00:48:50Please form teams
00:48:51Every time we get to choose
00:48:53Yeah, come on
00:48:53So I picked him
00:48:55I just need Sam Kim
00:48:57Isn't it easier
00:48:59When it's someone
00:48:59You've worked with?
00:49:01I think Chef Sam's
00:49:02Greatest strength
00:49:03Is bringing out
00:49:04Those umami flavors
00:49:05I think it's a good
00:49:07Partnership overall
00:49:08Japanese cuisine
00:49:09Is known for its
00:49:10Strong flavors
00:49:10And he does them well
00:49:12I really like
00:49:13This concept of ours
00:49:15This Japanese-style
00:49:16Italian cuisine
00:49:16I thought this was
00:49:18Japanese
00:49:18But there's an
00:49:19Italian aftertaste
00:49:20If we can convey
00:49:21All those flavors
00:49:22In one bite
00:49:23It'd make a huge impact
00:49:25Oh, Chef Sam
00:49:30And Chef Jung
00:49:31Will work well together
00:49:32And they've done
00:49:32TV together before too
00:49:34Fish out the kelp to dry
00:49:36Yep
00:49:36Dried bonito flakes
00:49:37Two fistful
00:49:38Okay
00:49:39As for Chef Kim
00:49:48And Chef Che
00:49:49Their vibes more
00:49:51Honestly, those two
00:49:53Are so quiet
00:49:54You hardly notice them
00:49:55Is this abalone?
00:49:57Yep
00:49:57It's abalone
00:49:58And this
00:50:00Mmm
00:50:02So if
00:50:04This finishes
00:50:05And that does
00:50:06We communicate
00:50:13In our own way
00:50:13Oh, thank you
00:50:17I can grill it
00:50:18Once for you
00:50:19Oh, uh
00:50:20Well, uh
00:50:21Yeah
00:50:22No, it's not
00:50:23Uh
00:50:24It's okay
00:50:27If it's raw, you know
00:50:28Oh, really?
00:50:29Yeah
00:50:29All right then
00:50:30But even so
00:50:33They're a great team
00:50:34In addition to his
00:50:36Braised dishes
00:50:37Chef Che is also known
00:50:38For his fish dishes
00:50:39Then there's
00:50:41Chef Kim Song-un
00:50:41A chef who creates
00:50:42Italian cuisine
00:50:43With ingredients
00:50:45From town
00:50:46Italian
00:50:47And Japanese
00:50:48Two teams
00:50:49With the same specialties
00:50:51Obviously
00:50:52I was a little worried
00:50:53That we'd come up
00:50:53With something
00:50:54Similar to them
00:50:55Was it always this big?
00:51:01Yeah, it's huge
00:51:02I had a variety
00:51:04Of fish to choose from
00:51:05But I wanted
00:51:07Something seasonal
00:51:08So I chose croaker
00:51:09I'm making grilled croaker
00:51:14With soybean paste
00:51:15I take Japanese
00:51:19White soybean paste
00:51:20Add a bit of mirin
00:51:23Sugar
00:51:23And sake
00:51:24Then mix
00:51:25That creates a sweet
00:51:29And salty marinade
00:51:30Which I bathe
00:51:31The croaker in
00:51:32Once marinated
00:51:35We decided to grill
00:51:36The fish fillets
00:51:37Over charcoal
00:51:38But we wanted
00:51:40To make an Italian
00:51:41Japanese dish
00:51:42We couldn't just
00:51:43Leave the miso
00:51:44By itself
00:51:45So I took
00:51:47Some prosciutto
00:51:48And Italian ham
00:51:49And sautéed it
00:51:54With some bacon
00:51:54And onions
00:51:55Before adding
00:51:58In a croaker
00:51:59Based fish broth
00:52:00A sauce
00:52:03With Italian
00:52:04Umami flavor
00:52:05To complement
00:52:06The fish
00:52:06Japanese cuisine
00:52:09Is known
00:52:10For its sweetness
00:52:10And the Italian
00:52:12Style sauce
00:52:13Would add
00:52:13Some saltiness
00:52:14But I didn't
00:52:16Think it was enough
00:52:17In my head
00:52:18I imagined
00:52:18This sort of
00:52:19Additional layer
00:52:20Between the fish
00:52:21And sauce
00:52:22Okay, swim bladder
00:52:23We need that
00:52:25Okay
00:52:33The croaker meat
00:52:34Is great on itself
00:52:36But the best part
00:52:37Is the swim bladder
00:52:38It's a very large
00:52:40More developed organ
00:52:41So it has this rich
00:52:42Savory
00:52:43Slightly nutty flavor
00:52:44I'm using the swim bladder
00:52:48To make an Italian
00:52:49Style sausage
00:52:50As I'm also making
00:52:51The filling
00:52:52That we'll use
00:52:52To stuff the sausage
00:52:54Could you chop it finely
00:52:55Just once?
00:52:56Yeah
00:52:56So I can grind it down
00:52:58Can you give me
00:53:04A paper towel?
00:53:05Here
00:53:05Okay
00:53:07Let's see
00:53:10Wait
00:53:11Is 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
00:53:21But
00:53:21That'll work
00:53:22I thought
00:53:23Swap those
00:53:25With that
00:53:26I'll take it
00:53:31As soon as that's blanched
00:53:32Yep
00:53:33Could you bring me
00:53:34More Chinese yams?
00:53:35You're short?
00:53:36Yeah
00:53:36Do you want me to peel them?
00:53:37Yes, please
00:53:38If you could
00:53:38Man, you're fast
00:53:44Good on Chinese yams
00:53:46Take grated Chinese yams
00:53:48That's blending nicely
00:53:51Add to the remaining croaker meat
00:53:53And blend them together
00:53:55And that
00:53:59Was how I created
00:54:00Our own fish paste
00:54:01Okay then
00:54:03How's this?
00:54:07Is it not working?
00:54:08This is a waste of time
00:54:09I have to stand
00:54:10And hold it
00:54:10We might have to
00:54:11What should I do?
00:54:13Seriously?
00:54:14I wish someone
00:54:15Could hold it down
00:54:16We intended to split the work evenly
00:54:23But
00:54:23As 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
00:54:31I 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
00:54:37The filling should be more than fish paste
00:54:44Otherwise it tastes boring
00:54:45So Chef Sam blanched bracken
00:54:47A bit of burdock
00:54:49And bamboo shoots
00:54:52Before adding them to the filling
00:54:55Open slightly
00:55:04Alright
00:55:05One sec
00:55:06Almost got it
00:55:07Put it all the way in
00:55:12As far as you can
00:55:13Okay
00:55:14It's working, right?
00:55:18Yeah, we got it
00:55:18You sure?
00:55:19Yes
00:55:19Okay, I see it
00:55:21It's sliding down now
00:55:21Hang on, wait, it burst here
00:55:22Okay, I see it
00:55:23It's sliding down now
00:55:24Hang on, wait, it burst here
00:55:25Maybe we can
00:55:26No, wait, it's coming out
00:55:27Oh, no
00:55:30Yeah, it tore open
00:55:32Tie it, tie it, tie it, tie it
00:55:33Oh, man
00:55:34Oh, shoot
00:55:35I just had a real bad feeling
00:55:37We'll try this first
00:55:39Okay
00:55:39Here
00:55:40Okay, so far so good
00:55:45No, wait, this one too
00:55:46Maybe down more?
00:55:48No, stop, stop
00:55:49Yeah, this one too
00:55:51Damn it
00:55:52It's oozing out
00:55:53Well, this isn't expected
00:55:54Yeah
00:55:54The process is really delicate
00:55:57To make the sausage
00:55:59The stuffed bladder needs to be steamed
00:56:01I didn't expect this kind of hurdle
00:56:04Ugh, damn it
00:56:06I didn't think they'd burst
00:56:09Um, yeah, we were a bit panicked
00:56:12They were fine earlier
00:56:14Ugh, damn it
00:56:17This is really bad
00:56:20We used all the standard seafood that you'd expect
00:56:29Blue crab
00:56:31Abalone
00:56:34Shrimp
00:56:36And finally, monkfish
00:56:39It's the shrimp of the sea
00:56:41But then we thought we should feature the land too
00:56:44So we decided that our dish should incorporate spring vegetables as well
00:56:48Our dish is a medley
00:56:52Of seasonal ingredients
00:56:54Fresh seafood and fresh vegetables
00:56:56The land and sea
00:56:57It's most similar to a bouillabaisse
00:57:00Or a stew
00:57:01And the star of the show
00:57:03Is the blue crab
00:57:04Should we steam them all?
00:57:07Yeah, let's do that
00:57:07The meat's spread
00:57:09But that works well
00:57:10Okay, that's enough
00:57:12Let's do 30 minutes
00:57:13After giving the crabs a good wash
00:57:17We took them
00:57:19And popped them in a steamer
00:57:20Where they sat for about 28 minutes
00:57:23Every season
00:57:31When I have friends or guests visit my hometown
00:57:33I cut the ends of the blue crabs
00:57:36And serve those to my guests first
00:57:39The hindmost legs at the end
00:57:42Are called dokbal
00:57:43They're an incredibly delicious part of the blue crab
00:57:45On account of its meatiness
00:57:47It's also easy to eat
00:57:54If we're using blue crabs
00:57:58What's up?
00:57:58How about we set aside and serve the dokbal
00:58:01Serve what?
00:58:02Dokbal
00:58:02The backmost limbs
00:58:03That's what we call them in the air
00:58:04Oh, 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
00:58:14The dashi stock
00:58:15I see
00:58:16And you don't keep boiling it
00:58:18You know, in general
00:58:19They 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
00:58:30You think we can win with this?
00:58:34Yeah, I think we can
00:58:35Once we've removed the blue crab meat
00:58:39We'll use the shells to make a broth
00:58:41And then use dried bonito flakes
00:58:47To create a second broth
00:58:49Two different broths
00:58:52With two different flavors
00:58:55And I'll add soybean paste
00:59:07To each broth
00:59:07So they're really two soybean paste soups
00:59:12And then
00:59:16Once they've been combined
00:59:18That's our base for everything else
00:59:21Here's the dokba
00:59:24If I have more later
00:59:26I'll bring them over too
00:59:27Got it
00:59:28Then we take the legs
00:59:35Coat them in egg yolk
00:59:36And gently place them in the broth
00:59:40And as the yolk coating
00:59:44Slowly absorbs the broth
00:59:46And its flavors
00:59:47We get braised crab legs
00:59:51And after a bit
00:59:54I take them out
00:59:55And do the same thing
01:00:00With the shrimp
01:00:00They all pass through the broth
01:00:03Shrimp
01:00:04After shrimp
01:00:06How did you do this?
01:00:12With the blue crab
01:00:14And 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
01:00:22Young님
01:00:23The abalone's done too
01:00:24Once Chef Che prepared the abalone
01:00:28I sauteed some kyogo mushrooms
01:00:31King oyster mushrooms
01:00:32And Italian parsley
01:00:34At the top of the abalone
01:00:36Is a small divot
01:00:37And I went ahead
01:00:39And stuffed that
01:00:40With the mushroom mix
01:00:41And then I took each one
01:00:45And pressed it
01:00:46Stuffing side down
01:00:47Onto a hot frying pan
01:00:49Next
01:00:57I hand made some gnocchi
01:00:59And I thought
01:01:02For more flavor
01:01:02It might be nice
01:01:03To stuff the gnocchi
01:01:04With blue crab meat
01:01:05Which meant
01:01:11My gnocchi
01:01:12Ended up resembling
01:01:13Potato omshi
01:01:14The goal is to
01:01:16Individually
01:01:17And carefully
01:01:18Prepare each element
01:01:19And then plate them together
01:01:20Ah, damn it
01:01:22This 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
01:01:36Do we
01:01:41Give up?
01:01:43No
01:01:43We'll fix this
01:01:44Here
01:01:49What?
01:01:50All right
01:01:51Let's see
01:01:51Let's hope
01:01:53How long should it steam?
01:01:5415 minutes
01:01:55It needs to look good too
01:01:58What'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
01:02:13Since the fish
01:02:18Didn't marinate
01:02:19As long as we wanted
01:02:20I gave the fillets
01:02:23Another coat
01:02:24Before grilling them
01:02:24Now we just need
01:02:27That thing to turn out
01:02:28Chef
01:02:34Yes
01:02:35What is it?
01:02:37Come here
01:02:38Is it bad?
01:02:40Look at this
01:02:40What?
01:02:50I think it worked
01:02:51Just gotta taste it
01:02:53Delicious
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
01:03:17Tomato slice
01:03:18With a balsamic sauce
01:03:19Then we place
01:03:22Our swim bladder sausage
01:03:23Which adds a rich
01:03:25And creamy flavor
01:03:26Hand me the fish
01:03:28Ooh, that's hot
01:03:31And finally
01:03:33Served in a tiny saucer
01:03:35Is the salty
01:03:37Prosciutto sauce
01:03:38To tie together
01:03:39Wow
01:03:45For our dish
01:03:48We prepared croaker
01:03:49Using a Japanese technique
01:03:51Known as misoyaki
01:03:52We chose a sweet marinade
01:03:53With white soybean paste
01:03:55Then grilled the fish
01:03:55Over charcoal
01:03:56Beneath the fillet
01:03:58Is a cut of croaker sausage
01:04:00Which we made
01:04:01By stuffing the swim bladder
01:04:02And steaming it
01:04:03And finally
01:04:04There's an umami forage sauce
01:04:06Made with Italian prosciutto ham
01:04:08Looks good
01:04:09We'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
01:04:39I was hoping that their faces
01:04:42Would light up
01:04:43When they finally tasted
01:04:45The swim bladder
01:04:45All right
01:04:55So
01:04:56I don't know your history well
01:04:58But
01:04:58You've cooked together before
01:04:59Right?
01:05:00We've cooked together
01:05:01But not like this
01:05:03As a true do
01:05:04At first time
01:05:04Oh, okay
01:05:04And 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
01:05:11Italian enveloped Japanese?
01:05:15Yes
01:05:15Thank you
01:05:17Thank you
01:05:19Croaker misoyaki
01:05:23And prosciutto sauce
01:05:24I mean
01:05:31Considering how they looked
01:05:33It's just like round two
01:05:35When you have to stand
01:05:36And listen to them
01:05:37And
01:05:38For me specifically
01:05:40It had been unpleasant
01:05:42So I was really nervous
01:05:44The liberation has ended
01:05:49Chef Zheng Ho-young
01:05:52And Chef Sam Kim
01:05:55Your survival candidates
01:05:59Congratulations
01:06:00Your survival candidates
01:06:02Congratulations
01:06:03When I saw the sliced tomatoes
01:06:09At the bottom
01:06:09I didn't know if that would
01:06:11Really contribute
01:06:12An Italian flavor
01:06:13But the Italian flavor
01:06:15Was present throughout
01:06:16And the whole dish
01:06:16Was very harmonious
01:06:17Chef Zheng
01:06:18You said that your concept
01:06:20Was Italian enveloped
01:06:22Japanese cuisine
01:06:22And I think
01:06:24You two really nailed that
01:06:25When I tasted it
01:06:26That's exactly how the flavors
01:06:28Kind of layered in
01:06:29It's one thing to
01:06:30Have clear intentions
01:06:31But it's another to
01:06:32Actually deliver
01:06:33And I really enjoyed it
01:06:36Well done
01:06:37Thank you
01:06:37Thank you
01:06:38Team Zheng Ho-young
01:06:43And Sam Kim
01:06:44Please move to the survival zone
01:06:46I was hoping we'd made something
01:06:51Really commendable
01:06:52So I feel really proud
01:06:54We survived
01:06:55We get to stay a bit longer
01:06:56Hey Chef
01:06:58Should we maybe start playing?
01:06:59What?
01:07:00Maybe with this?
01:07:01Sure
01:07:01I'm all done
01:07:03Okay
01:07:03The time has come
01:07:04For all the little elements
01:07:06To come together
01:07:07Think of it like a showcase
01:07:10A demonstration of both
01:07:13Japanese and Italian methods
01:07:15Right down to the veggies
01:07:16With peas cooked in soy sauce
01:07:18Oven roasted potatoes
01:07:22And pan fried asparagus
01:07:25But it all comes together
01:07:29On one single platter
01:07:31The techniques and expertise
01:07:34Of Chef Kim Sung-woo
01:07:36Are present
01:07:41Alongside my own
01:07:43And I think all of this
01:07:46Really comes together
01:07:48In one big delicious dish
01:07:50Soak them in broth?
01:07:53Sure
01:07:54And when they take a bite
01:07:58The eastern and western influences
01:08:01Should both be palpable
01:08:02It's very pretty
01:08:12And it looks delicious
01:08:14The name of our dish
01:08:16Is land and sea
01:08:18For the base
01:08:19We used Italian cooking techniques
01:08:22But as a Japanese chef
01:08:24I wanted to find a way
01:08:25To add some Japanese elements too
01:08:28And so
01:08:29I was reminded of a dish
01:08:31Made with soybean paste
01:08:32So we made two broths
01:08:34One with crab
01:08:35One with bonito flakes
01:08:36And blended them together
01:08:38Were the vegetables
01:08:39Cooked together
01:08:40Or were
01:08:41They were cooked separately
01:08:42Each vegetable?
01:08:43Because each of them
01:08:44Cooked differently
01:08:45Yes, that's why
01:08:46So you cooked them separately
01:08:47Yes, exactly
01:08:47Brought them together?
01:08:49Is there an order to this?
01:08:50I would recommend
01:08:51Starting with the dokbal
01:08:52Dokbal?
01:08:53Because traditionally
01:08:54We reserve that for special guests
01:08:56Such as yourselves
01:08:57So I say dokbal
01:08:58You can use your hands
01:08:59Ah, okay
01:09:00That's it
01:09:00And then
01:09:01I'd take a small spoonful
01:09:03And pour it over the top
01:09:05It's like when you
01:09:09Get a big meaty 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
01:09:19But their faces
01:09:31Didn't really change
01:09:33Which confused me
01:09:34Next I'd try the potato gnocchi
01:09:36Which has a creamy
01:09:37Internal texture
01:09:38Is there
01:10:06thank you
01:10:13please excuse us
01:10:16this is
01:10:25very good
01:10:30yes the soup base is good
01:10:32and it's incredibly delicious
01:10:33I agree
01:10:34it's like
01:10:35being in Japan
01:10:37then Italy
01:10:37then Japan
01:10:38then Italy
01:10:38just back and forth
01:10:39right
01:10:40it's a really fun dish
01:10:41different flavors
01:10:42everything looks good
01:10:44kind of want to jump in
01:10:45and try everything
01:10:46like oh man
01:10:46I loved it
01:10:47yeah
01:10:48they did an incredible job
01:10:49chefs Chaikong Rok
01:10:52and Kim Sung Un
01:10:53your survival candidates
01:10:56congratulations
01:10:57your survival candidates
01:10:59oh
01:11:00okay
01:11:03you know
01:11:07in a really technical sense
01:11:09every single component
01:11:10in this dish
01:11:11the vegetables
01:11:12the crab
01:11:13the abalone
01:11:13the Chinese yam
01:11:14was perfect
01:11:15and even though I'm a judge
01:11:17just speaking as the person
01:11:19eating it
01:11:19it made me feel like a kid again
01:11:22I kept asking myself
01:11:24what do I eat next
01:11:26I wanted to try it all
01:11:27all of the different flavors
01:11:28the different textures
01:11:29and at one point
01:11:31I wanted to steal
01:11:32from Judge Peck's plate
01:11:33and if he didn't finish his
01:11:35I would have
01:11:36I'm tearing up a bit
01:11:38but
01:11:38it feels amazing
01:11:40when you get that kind of feedback
01:11:42it was a harmonious dish
01:11:44well done chefs
01:11:45great job
01:11:50I
01:11:54I just had goosebumps
01:11:55all over
01:11:56and I thought
01:11:58you know maybe
01:11:59we'll make it to the end
01:12:00all the tastings
01:12:03have concluded
01:12:04the judges
01:12:05will now deliberate
01:12:06to determine
01:12:08which team survives
01:12:09and which team
01:12:10is eliminated
01:12:11the first place
01:12:13team selected
01:12:14from the survival zone
01:12:15will automatically
01:12:17advance to the top seven
01:12:18and the last place
01:12:20team selected
01:12:20from the elimination zone
01:12:22will be sent home
01:12:23now let's see here
01:12:27they all did well
01:12:29I think while
01:12:30they were all
01:12:31technically solid
01:12:32it's more challenging
01:12:33to try and showcase
01:12:34your own style
01:12:35I think those two
01:12:36did well together
01:12:37even as a survivor candidate
01:12:41I knew there were
01:12:42no guarantees
01:12:43I looked at the chef
01:12:45standing next to me
01:12:46none of them
01:12:50deserve to go home
01:12:51but also
01:12:52I really wanted
01:12:54a moment to breathe
01:12:55now as for the team
01:12:56to be eliminated
01:12:57I think that's
01:12:58a much harder call
01:12:59yeah
01:12:59I think we'd be up there
01:13:01if I'd listen to you
01:13:02don't say that
01:13:03I'm sorry
01:13:03sorry
01:13:04no don't be
01:13:05it was a tough challenge
01:13:07but at least
01:13:07we still had fun together
01:13:08you know
01:13:10the judges have reached
01:13:11their final decision
01:13:13now then
01:13:17the time has come
01:13:19to announce the results
01:13:20of round four
01:13:21the black and white
01:13:23alliance battle
01:13:24to begin
01:13:29we will first be
01:13:30announcing the team
01:13:32that the judges
01:13:33have selected
01:13:34for elimination
01:13:35are they really
01:13:36starting with that
01:13:37the candidates
01:13:38for elimination
01:13:39are
01:13:39team
01:13:40Park Hyun-nam
01:13:41and Choi Yoo-gang
01:13:42even now
01:13:45I don't think
01:13:46there's a single
01:13:47part of the
01:13:47cooking process
01:13:48I regret
01:13:48team
01:13:50Ho Deok-chuk
01:13:50and Chun Sung-hyun
01:13:51of course
01:13:54I'd love it
01:13:55if we made it
01:13:55to the next round
01:13:56he's grown up
01:13:57quite a bit
01:13:57and team
01:14:00Kim Hee-hyun
01:14:01and venerable
01:14:02Sun Jae
01:14:02as long as I'm here
01:14:05I just want to do
01:14:07my best
01:14:07and have fun
01:14:08I'm just really
01:14:10trying to stay
01:14:10optimistic
01:14:11it was a tough call
01:14:12but we had to
01:14:13pick one
01:14:14and that team is
01:14:15and that team is
01:14:21Chef Choi Yoo-gang
01:14:24and Chef Park Hyun-nam
01:14:26thank you chefs
01:14:27thank you
01:14:28ultimately
01:14:36we felt there was
01:14:37a lack of harmony
01:14:38between each of
01:14:39your culinary styles
01:14:40and that's why
01:14:42we chose to
01:14:43eliminate you
01:14:43it's all about
01:14:46survival
01:14:46in the end
01:14:47all but one
01:14:48is going home
01:14:49so being able
01:14:50to come this far
01:14:51and being able
01:14:52to stand as equals
01:14:53with these incredible
01:14:54chefs
01:14:54especially Master
01:14:55Park Hyun-nam
01:14:56I want to pat myself
01:14:57on the head
01:14:58and say
01:14:58you did good
01:14:59you gong
01:14:59I have no regrets
01:15:01being eliminated
01:15:02doesn't mean
01:15:03you're a failure
01:15:04so I want to say
01:15:05I'm so so happy
01:15:07that I managed
01:15:08to get this far
01:15:09and grateful
01:15:10that I was here
01:15:11yes
01:15:12wait
01:15:13here's two spots
01:15:14okay
01:15:14you put yours
01:15:15up here
01:15:16there
01:15:17great job
01:15:20let's go together
01:15:23let's go
01:15:24let's go
01:15:25next
01:15:28the time has come
01:15:30to announce
01:15:31the one and only
01:15:32surviving team
01:15:33and the first two
01:15:35contestants to secure
01:15:36their spots
01:15:36in the top seven
01:15:37I'm so nervous
01:15:39call us
01:15:40let's run
01:15:40I want it so bad
01:15:41it'll be okay
01:15:42you'll see
01:15:44the candidates
01:15:45for survival
01:15:45are
01:15:46Im Sung Kun
01:15:47and Brewmaster Yun
01:15:49it was wonderful
01:15:51devoid of any excess
01:15:52I can't remember
01:15:54the last time
01:15:54I had Somme
01:15:55that was that good
01:15:56team Sun Jung Won
01:15:57and Culinary Monster
01:15:58the apple
01:15:59the caviar
01:16:00and the overall
01:16:01buttery flavor
01:16:02it wasn't just delicious
01:16:03it was also
01:16:04well executed
01:16:05team Jung Ho Young
01:16:06and Sam Kim
01:16:07your concept
01:16:08was Italian
01:16:09enveloped
01:16:10Japanese cuisine
01:16:10and you nailed that
01:16:11the Italian flavor
01:16:12was present throughout
01:16:13and the whole dish
01:16:14was very harmonious
01:16:15and team
01:16:15Chaikong Rok
01:16:16and Kim Sung Un
01:16:17the constant
01:16:18back and forth
01:16:19between the Italian
01:16:20and Japanese flavors
01:16:21was fun and exciting
01:16:22I wanted to steal
01:16:23from Judge Pax Blade
01:16:24the first place team
01:16:26for the black and white
01:16:27alliance battle
01:16:28is team Im Sung Kun
01:16:35and Brewmaster Yun
01:16:36is team Im Sung Kun
01:16:37and Brewmaster Yun
01:16:38congratulations
01:16:39thank you
01:16:43thank you
01:16:44chef
01:16:45congratulations
01:16:46congratulations
01:16:47they finished first too
01:16:49congrats guys
01:16:50cool
01:16:50so cool
01:16:51it must have been delicious
01:16:53the greatest point
01:16:55of consideration
01:16:55when selecting a winner
01:16:57was the harmony
01:16:57displayed by the teams
01:16:59and their dishes
01:17:00the pork galbi
01:17:01was great
01:17:02but it wouldn't have
01:17:02you know
01:17:03stood out on its own
01:17:04and if Brewmaster Yun
01:17:06hadn't prepared
01:17:07her radish salad
01:17:08Sam and Sam Jung
01:17:09that sense of synergy
01:17:11would have been missing
01:17:12chef Im's pork galbi
01:17:13was really excellent
01:17:15but eating it as Sam
01:17:16with the radish salad
01:17:18and Sam Jung
01:17:18I realized that
01:17:20I sensed both of you
01:17:22your cooking styles
01:17:23were conveyed to me
01:17:24so clearly
01:17:24and the way that
01:17:26their individual styles
01:17:27mingled so well together
01:17:29was quite moving
01:17:30outside of this competition
01:17:32if they ever opened
01:17:33a restaurant together
01:17:34I'd be a loyal customer
01:17:36from the first round
01:17:37until now
01:17:38I just can't believe
01:17:39everything that's
01:17:40happened to me
01:17:41and getting the chance
01:17:42to partner with someone
01:17:43like chef Im was
01:17:45it was a great honor
01:17:48so I'd like to thank you
01:17:50chef Im
01:17:51thank you
01:17:51for everything
01:17:52thank you
01:17:53no don't cry
01:17:54no need to cry
01:17:55it's a good thing
01:17:56when you consider
01:17:57what they did in an hour
01:17:59I mean they're pros
01:18:00they're built different
01:18:01there
01:18:04raise us up
01:18:08then knock us down
01:18:10does this mean
01:18:11we have to do something?
01:18:13probably
01:18:14to the five teams
01:18:16whose statuses
01:18:16have not been determined
01:18:17please return
01:18:21to your workstations
01:18:22are we going again?
01:18:27huh?
01:18:30what now?
01:18:31I'm already tired
01:18:32are we making something?
01:18:34probably
01:18:35right now
01:18:36oh my god
01:18:39it'd be cruel
01:18:40to eliminate us here
01:18:41as of right now
01:18:44there are only
01:18:45five available slots
01:18:47for the next round
01:18:48of the competition
01:18:49with that
01:18:56we will now reveal
01:18:57the method
01:18:58that will be used
01:18:59to select
01:19:00the remaining contestants
01:19:01what is it?
01:19:10oh?
01:19:11huh?
01:19:13what?
01:19:15oh
01:19:15we're spinning
01:19:18oh no
01:19:21what?
01:19:22now they spin too
01:19:23why?
01:19:24oh
01:19:25oh man
01:19:25we're moving now
01:19:27okay cool
01:19:27well
01:19:28well
01:19:33I'm impressed
01:19:34does that mean
01:19:36oh my god
01:19:39they're actually spinning
01:19:41who knew
01:19:42they can't be serious
01:19:44I can't believe
01:19:47they did that
01:19:48announcing
01:19:49the second match
01:19:51of round four
01:19:52the one-on-one
01:19:55life or death match
01:19:57what?
01:19:58oh no
01:19:59your opponent
01:20:02for the one-on-one
01:20:03life or death match
01:20:04is standing
01:20:08right in front
01:20:09of you
01:20:10really?
01:20:13wow
01:20:14oh my god
01:20:16what do we do?
01:20:17man
01:20:18this sucks
01:20:19it's face to face
01:20:20huh?
01:20:21I can't believe
01:20:22I can't believe
01:20:22I can't believe
01:20:23I can't believe
01:20:23I can't believe
01:20:24I can't believe
01:20:24I can't believe
01:20:25I can't believe
01:20:26I can't believe
01:20:26I can't believe
01:20:26I can't believe
01:20:27I can't believe
01:20:27I can't believe
01:20:28I can't believe
01:20:28I can't believe
01:20:29I can't believe
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