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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.
00:06:12I had no idea this would pay off.
00:06:19When we initially bought all of our ingredients.
00:06:24Wow, we really bought a lot.
00:06:26I had no idea this would pay off.
00:06:39Man, I'm prepping so much croaker.
00:06:42First, I had to make sure and clean the croaker.
00:06:45The first thing I did was clean the croaker.
00:06:54In 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.
00:07:19Truth 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.
00:07:34I added brewed soy sauce and simmered till glossy.
00:07:45That'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.
00:08:07And 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?
00:08:22Oh, no.
00:08:23Can 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.
00:08:48I was rushing and cut off the head.
00:08:53I can't believe you wasted this.
00:08:57I'm making steamed croaker swim bladder again.
00:09:00In the first match, I was planning to stuff the bladder whole, but it kept splitting from all the filling.
00:09:06This time, I decided to cut it.
00:09:13And 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.
00:09:23Oh, yeah.
00:09:23See?
00:09:24In 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.
00:09:53And 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.
00:10:18And 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.
00:10:35Oh, 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.
00:10:49It's 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.
00:11:05Then the poached fish.
00:11:12And finally, a bit of prosciutto ham broth on the side.
00:11:17When eaten all together, I think the dish will be extremely well balanced.
00:11:21When it comes to braised dishes, I have a ton of experience making them.
00:11:36I made sure I was very thorough.
00:11:39I truly put my heart and soul into it.
00:11:42Mmm, nice.
00:11:48Steamed 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 chisa leaves.
00:12:07I made a very popular soy braised dish.
00:12:10A soy braised croaker.
00:12:12Hello?
00:12:31Please explain.
00:12:32I used croaker, same as last challenge.
00:12:35Last 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.
00:13:02You'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.
00:13:13Mmm.
00:13:26The 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.
00:14:26So, 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.
00:14:35I'll cut it for you.
00:14:53The belly.
00:14:55Eat the ginger with anything?
00:14:56Yeah, it can be enjoyed with any of it.
00:15:05Each ingredient's flavor is distinct and pairs well with the sauce.
00:15:23Han 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.
00:15:35Thank you for the dish.
00:15:37Yes, thank you.
00:15:44Now, judges, please decide which chef survives and which chef does not.
00:15:54Ah, this is so tough.
00:15:57Without discussing, please write down your choice.
00:16:00I voted for...
00:16:15Chef Jung Ho Young.
00:16:18I 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.
00:16:39It was so good.
00:16:40I didn't need to try the rest of your dish.
00:16:42Braises have such a direct, straightforward flavor, so I might be a bit partial to them.
00:16:54I voted...
00:16:55For Chef Sem Kim.
00:17:04Chef Sem Kim.
00:17:07Your 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.
00:17:21Now we discuss it.
00:17:28Where should we go?
00:17:29Oh, jeez.
00:17:35Wow, this isn't easy.
00:17:36I mean, to be honest...
00:17:39It'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...
00:17:49They talked for a while.
00:17:53I kept thinking, which way will they lean?
00:17:58Now, judges, please announce the results.
00:18:04The winner of the first one-on-one match...
00:18:10is...
00:18:11Jung Ho-yong.
00:18:15Jung Ho-yong.
00:18:17Congrats.
00:18:23Great work.
00:18:28These chefs are...
00:18:30supposed to be elite.
00:18:31So, 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-yong managed that aspect very well,
00:18:52and in the end, the dish was flawless.
00:18:54So, we decided that it'd be more fitting to choose Chef Jung Ho-yong.
00:18:59Chef Sam Kim, you are eliminated.
00:19:01You may now exit the arena.
00:19:08Oh, man.
00:19:10Good work.
00:19:11I promise I'll do my best to reach the end.
00:19:15You better win.
00:19:17You 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.
00:19:26There were...
00:19:26I have no regrets.
00:19:28Such a thrilling and memorable experience.
00:19:31We 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.
00:19:42If they just try to stay in their own lane and show us what they can do, that will serve them better.
00:19:50We'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.
00:19:59I hope she does great.
00:20:02But I can't go easy on her.
00:20:03She needs to earn it.
00:20:04You know, it's a matter of pride.
00:20:06Going easy on her would only hurt her pride.
00:20:09Yeah.
00:20:09As long as I have a knife, soy sauce, and a bit of soybean paste, I can do anything.
00:20:20There 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.
00:20:59Usually 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.
00:21:10So I paid 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.
00:21:20How to do this?
00:21:21I'm a little torn.
00:21:24Mascarpone and...
00:21:27Oh, is that it, Hyun?
00:21:33To be honest, I was pretty disappointed with the last challenge.
00:21:36I think where we saw the most discord was the soybean paste soup and your gimbab.
00:21:43This flavor profile is more complex.
00:21:45I thought about it a lot.
00:21:48This time I have to give it everything I have.
00:21:50I'm up against myself.
00:21:52That is my mindset.
00:21:53Let's try this again.
00:21:55I tried making the dish again, focusing on the abalone and seaweed.
00:22:09I 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, kopchang seaweed, and mascarpone.
00:22:24Earlier, I didn't use the abalone innards, but this time I did.
00:22:29To create a delicious, savory goo sauce.
00:22:32I wanted the judges to think,
00:22:38Oh, I see.
00:22:40So this is what you were going for last time.
00:22:45To make the soybean paste bakpaki jam,
00:22:48I chopped piogo mushrooms, zucchini, and green chili peppers,
00:22:51and 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.
00:23:09I can only do my best with the time I'm given.
00:23:12I cook like this all the time.
00:23:14I just had to stay focused.
00:23:24When I was done, I felt good.
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.
00:23:53Please mix it.
00:23:54With this rice, sure.
00:23:54I'll just mix a little bit for you with some soy sauce.
00:23:59Okay.
00:24:00Now, this is...
00:24:01You make this day-to-day?
00:24:03Yes.
00:24:03When a lot of people eat together.
00:24:05As a means of promoting harmony.
00:24:08Yes.
00:24:10This is salty, but very easy to digest.
00:24:13Have a spoonful each.
00:24:20Here.
00:24:22Grab a spoon and eat.
00:24:23Let's get started.
00:24:53it's not what I expected when it's mixed I'm surprised the soy sauce has a special aroma
00:25:16and you sauteed the peppers they're not raw and if you add raw peppers the flavors contrast
00:25:22the flavors too bold
00:25:24they weren't just sampling her dish they were eating an entire meal
00:25:52I thought wow her dish must be delicious they'll be too full to try mine
00:26:04both have their charms thank you thank you
00:26:10hello wow it's pretty
00:26:23I tried making another dish using gopchang seaweed and abalone as the main ingredients
00:26:31start by trying the combination of one piece of abalone and the seaweed mascarpone then add the
00:26:38goo sauce and try it again
00:26:39first with the mascarpone
00:26:41just the mascarpone and abalone just those two together like this yes this yes
00:26:47is that seaweed and mascarpone yes gopchang I actually think seaweed pairs quite well with
00:26:53mascarpone mm-hmm the sauce is great now try it together with the goo sauce this yeah
00:27:14why gopchang seaweed specifically with the mascarpone gopchang seaweed has a rougher texture I think it's
00:27:35much sweeter and has a stronger umami flavor so I simply ground it up in its roasted state and added
00:27:40a bit of mascarpone a bit of sugar and a bit of salt well it's delicious thank you
00:27:46judges please announce the results I voted
00:27:57for venerable Sanjay venerable Sanjay
00:28:04honestly it doesn't really matter to me whether it's temple food or not venerable Sanjay prepared a
00:28:16dish with a lot of depth also I felt like that she exhibited a lot of skill and care in her
00:28:22preparation thank you I voted venerable Sanjay okay congrats Sanjay you've survived
00:28:36it reminded me that a dish that seems simple at first can make you feel so good despite the
00:28:45limitations of the ingredients I thought ah this is what temple food can be tasting it inspired feelings
00:28:51of humility I felt that in my stomach at my core I thought so that's why she's so highly regarded
00:28:58for this match white spoon chef venerable Sanjay has survived congrats
00:29:04they recognize the value of temple cuisine and vegetarian food in the end what matters most to
00:29:19me is that the temple food was appreciated chef Kim Hyun you are eliminated please exit
00:29:26the arena I'm sorry I was hoping they'd pick you Hyun I'm so sorry you did great I've learned so much
00:29:38from you thank you goodbye in the end I feel like I wasn't able to show them what I'm capable of I know I
00:29:51could have done more so that's disappointing but it is what it is I guess I placed mine at the bottom to
00:30:00signify a reset for me as a chef I'm wiping the slate clean and learning from it
00:30:05oh the lobster you can use both okay these two chefs might have a hard time using lobster
00:30:23mango and mayonnaise that'll be tough and just a few sauces it was a bit of a challenge we bought
00:30:32lobster and mango to use for our main ingredients it was tricky because we had to use the same
00:30:39ingredients we'd gotten some feedback about the Chinese style mayo sauce that I wanted to keep in
00:30:45mind the amount of mayo present how it all came together it felt greasy and for me it just didn't work
00:30:51though in light of that I thought chow mein that's what I need to make this time a spicy noodle dish
00:30:58called la chow mein chow mein specifically means stir-fried noodles chow is a cooking term that literally
00:31:06means to stir-fry and when you add the word main it means stir-fried noodles we had to use what was
00:31:19available and at one point I noticed that there were some fresh knife cut noodles to be honest I'd never
00:31:29cook with them before but there weren't any other ingredients the simplest way to say it is I decided
00:31:36to prepare knife cut chow mein when making chow mein the base is the most important part in order to make
00:31:43the sauce I needed to find a way to extract the rich flavor from the lobster I took the lobster shells stir-fried
00:31:54them and then boiled them and I made a rich broth obviously I was limited to what I had available but in
00:32:06terms of the care I took in making the dish I didn't cut any corners or take any shortcuts I was up against
00:32:15my student so I had to do my best
00:32:18as a student of talk to I didn't want my dish to tarnish his name I decided to prepare lobster and mango with
00:32:30chili sauce obviously our ingredients were limited so to make the chili sauce I adapted the spaghetti tomato
00:32:38sauce and added cochujang to it I added some apple vinegar and to banjong then I simmered the sauce to
00:32:49make it more like a Chinese style chili my main ingredients were lobster and mango as chefs I believe
00:32:59that regardless of what the ingredients are we should be able to create a dish from them I fried some mango
00:33:05and tasted it it was sweet and soft on the inside I thought oh this combination is nice so I fried it up
00:33:17and added it to the dish I wanted to cook the broth down to strengthen the flavor it was still a bit too rich
00:33:28and cloying so I added a bit of spicy Chinese chili paste that gave it a spicy kick but still retained
00:33:40the delicious flavor of the lobster in the end the broth came out quite rich the difference between
00:33:46regular lot chow mein and the chow mein that I made is that I lightly boiled the noodles then added a bit of
00:33:54oil before frying the noodles up in a pan crispy on the outside soft on the inside after that I made
00:34:01the sauce and poured it all on top of the noodles but the knife cut noodles I used were a little too thick
00:34:08to fry and pretty chewy so I figured rather than frying up the knife cut noodles
00:34:16I decided to change up the cooking method a bit and I simmered them until reduced
00:34:29one of the things about cooking that I find incredibly fun is that you can take something
00:34:39insignificant and with a little creative thinking you can create a totally new flavor a brand new dish I
00:34:46enjoy that part of the process so much who don't true never compromises with his cooking I have so much
00:34:56respect for him I'll do my best to honor him
00:35:02I'm not anxious or worried at all about being eliminated this round the most important thing is that I did my best
00:35:21and I gave it my all 110% I prepared lobster with chili sauce and fried up some sweet and tender mango
00:35:47this is lobster and mango yeah lobster where do we start uh you should start with the mango I think
00:36:17somehow we use dobanjong and gochujang to create this flavor it's a fried dish so the sauce is important
00:36:31and this is super complex yeah I did my best to make a chili sauce right I hope you like it thank you thank
00:36:38you of course
00:36:44thank you for your hard work of course oh no thank you all I use knife cut noodles to make
00:36:50lobster la chow mein I hope you enjoy it
00:36:55The mastic leaf prickly ash isn't included so I can't call it a mala I took out the mall park
00:37:01So it's just a lot how much I mean for chow mein dish this is
00:37:05you intentionally made it a bit soupy yes yeah I did
00:37:35I noticed that I couldn't know I missed chicken
00:38:03A lot of laochou, or Chinese dark soy sauce, is added to most challenge, so I thought this would be darker.
00:38:11This is different, but if the noodles had been stir-fried too much, the lobster broth would have been overwhelmed by the oil.
00:38:19Yeah, and in a way, it reminds me of the mild yet fragrant seafood knife-cut noodles, you know?
00:38:27Thank you so much.
00:38:28It's been a long day.
00:38:29Of course, thank you.
00:38:33Judges, please announce the results.
00:38:36I voted...
00:38:40for chef.
00:38:42Hudakjuk.
00:38:47When it comes to stir-fried noodles, they often take away from the flavor of the original ingredients.
00:38:53I chose this dish for the subtle lobster aroma and the way it sort of enveloped 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 the 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.
00:39:25But when I tasted it, there was so much umami flavor.
00:39:29It was incredible.
00:39:29Wow, I thought.
00:39:32This is so good.
00:39:34Chef Hudakjuk is the oldest chef still actively cooking in our industry.
00:39:38But the way he works...
00:39:40If I'd never met him, I would have thought he was just some young chef working hard.
00:39:46He's just so energetic and vigorous.
00:39:48It made me realize how much I truly admire him.
00:39:53And I think it...
00:39:54It humbled me in a way.
00:39:56Yeah.
00:39:57Chef Hudakjuk has survived this one-on-one match.
00:40:01Woo-hoo!
00:40:04Congrats!
00:40:07I'd expect nothing less.
00:40:10Of course, you can't defeat your teacher.
00:40:14On another level.
00:40:16Yeah, I mean, not fair.
00:40:17Incomparable.
00:40:18Yeah.
00:40:19I wish we would have eaten it right away.
00:40:21Definitely.
00:40:21It might have been the best thing we tried today.
00:40:24Mmm.
00:40:25Chef Chun Sung-hyun, you are eliminated.
00:40:27Take your nameplate and 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, thank you so much.
00:40:45Sure.
00:40:46Yeah.
00:40:46Well, that may have been tough.
00:40:47But it was unforgettable.
00:40:49Yeah, of course.
00:40:50That was fun.
00:40:51It was.
00:40:51Let's get together after this is over, yes?
00:40:54Great work.
00:40:58Just being able to compete with him in the same kitchen is an incredible honor.
00:41:04And I will always be a student of the master.
00:41:14Last challenge, they were forced to collaborate.
00:41:20But this is a chance to show off their own style more.
00:41:24I can see it.
00:41:25I can see it.
00:41:30When we initially planned the dish, we focused on using vegetables and seafood that were in
00:41:34season.
00:41:36A lot of the main ingredients are from my hometown, Te An.
00:41:39And that might give me a bit of an advantage.
00:41:43I used one blue crab.
00:41:50Okay.
00:41:51Can I use some 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.
00:41:59It's fine.
00:42:00I used the rest of the seafood.
00:42:01I thought, what can I do to make this seafood into a great dish?
00:42:07So I decided I'd make crepes.
00:42:18Lots of ingredients can be wrapped in crepes.
00:42:22You can create something harmonious with the seafood and then eat it as a wrap.
00:42:27I combined the seafood and sautƩed it and then cut it into cubes so it's easier to chew each
00:42:38bite.
00:42:43Added bechamel sauce and sautƩed it well.
00:42:49And then I combined everything.
00:42:57Rolled it up.
00:43:01So the outside was more like a dumpling.
00:43:04It can be eaten all together.
00:43:07I can't remake the dish that we made together.
00:43:11That was a one-time dish.
00:43:13We could only make it because we worked together.
00:43:18So what should I make?
00:43:20We got good feedback for the dish that we created together, but now that I'm working
00:43:26alone, I decided to call the dish, if it were just me.
00:43:34First, I thought through the different elements and flavors I created with chef Kim Sung-un,
00:43:39like the potato gnocchi.
00:43:43I decided to use potatoes.
00:43:45I boiled the potatoes, then passed them through a sieve, and added butter and starch, then kneaded
00:44:01it.
00:44:04After that, I braised some monkfish again and put it in the potatoes.
00:44:14I shaped them into balls.
00:44:27The gnocchi inspired me to make it that way.
00:44:35And then I steamed them again.
00:44:38The outer layer of the potato mixture became chewy.
00:44:45I took gnocchi and developed it into this delicious and totally unique potato dish.
00:44:53The flavor will be somewhat new, I think.
00:44:54I needed the umami flavor of the crab to come through with this dish.
00:45:02The bisque sauce was essential.
00:45:06First, I boiled the blue crab.
00:45:10Then mashed it.
00:45:15And sautƩed it well.
00:45:17That looks delicious.
00:45:18When you roast blue crab, its umami flavor gets stronger.
00:45:27Next, I strained it with a sieve.
00:45:34And boiled it together with the potatoes.
00:45:38That became blue crab chowder.
00:45:40It's a cream soup with a base of blue crab and potatoes.
00:45:46I thought about the dish I made with Chef Kim Sung-Woon.
00:45:51I didn't want to follow that with just potatoes.
00:45:54So I tried a lot of stuff.
00:45:59He steamed the abalone.
00:46:02And he stuffed it with pyogo mushrooms.
00:46:05But I covered it with the innards.
00:46:10I made a sauce with the abalone innards and spread it on top.
00:46:17Next, for the blue crab, the innards.
00:46:21I dipped them like this.
00:46:24I coated them.
00:46:26Last time, I coated them with egg yolk.
00:46:29But this time, I coated them with the innards.
00:46:36I kept the best parts of the dish that we made together.
00:46:43It's called If I Were Alone, but our collaboration is still there.
00:46:49Compared to Chef Che, I got more of the ingredients that I wanted.
00:46:55So I think I have a slight advantage.
00:46:59I think my dish turned out perfect.
00:47:05I wanted to include as many elements from the previous dish as possible.
00:47:11It turned out well, I think.
00:47:15I even included a tiny bit of asparagus.
00:47:17Explain the dish.
00:47:24Sure.
00:47:25So, the outside is crepes.
00:47:29I made rolls with the crepe, like kimbap.
00:47:32For the base sauce, I made a white-style mash with early potatoes.
00:47:38The filling inside is mixed seafood, sort of like filling used for dumplings.
00:47:43The red bits look like salmon roe, but they're blue crab jang.
00:47:49The jang is presented like caviar.
00:47:52So when you eat it, you should cut into it and have the sauce and crepe together.
00:47:57I thought he'd copy my dish a little, but no.
00:48:04His dish was so different.
00:48:07I wondered what the judges would think.
00:48:12You should try it with the chowder.
00:48:15With the bisque.
00:48:16I intentionally made the chowder a bit spicy.
00:48:23What did you add to make it spicy?
00:48:26I added a bit of pepperoncino.
00:48:28Of course.
00:48:28Of course.
00:48:46The pepperoncino spice is nice and subtle.
00:48:54Right.
00:48:56Something like this often tastes like it disappears.
00:48:59Yes.
00:49:01But the size of those ingredients, the way that you cut them, I can taste that.
00:49:08Like the filling, like the abalone.
00:49:11And crab textures.
00:49:13They're so nice.
00:49:14I think I have a good chance of winning.
00:49:26It looks like a rabbit.
00:49:28Please explain.
00:49:30Yes, so last time we collaborated.
00:49:35So I thought if the ingredients were the same, but I was cooking alone,
00:49:40I would make something bite-sized like this.
00:49:44The potato is the focus of the dish.
00:49:49The rest are side dishes.
00:49:53Potato manju.
00:49:55Enjoy.
00:49:55Yeah.
00:49:56What's inside the potato manju?
00:49:59I simmered some monkfish and used it as filling.
00:50:02So what's the order?
00:50:03How should we eat it?
00:50:05I think you can just eat the potato first.
00:50:08Just like that.
00:50:09And then...
00:50:10So we just bite into the potato?
00:50:13We don't cut it?
00:50:14Oh, you can cut it up.
00:50:15I see why you consider the potato the focus of this dish.
00:50:44Now the crab legs.
00:50:46Now the crab legs.
00:50:50And then...
00:51:05Thank you for the dish.
00:51:15Thank you for the dish.
00:51:23How did that go?
00:51:25That happened so fast.
00:51:30That made me feel a little more despondent.
00:51:39Now, judges, please announce the results.
00:51:44I voted for Chef Kim Sung-un.
00:51:52The reason I voted for Kim Sung-un is he created a single dish with seafood.
00:51:58And I thought he did an excellent job of bringing out those natural flavors.
00:52:03Those sweet, umami, and salty seafood flavors.
00:52:07So, I voted for Chef Kim Sung-un.
00:52:16I voted for Chef Chaekong-rok.
00:52:22The truth is, the ingredients prepared by both chefs are incredibly flavorful and very distinctive, especially the seafood.
00:52:34But somehow he managed to highlight the potato manju.
00:52:38I'd never tried that before.
00:52:39It was so memorable, and I thought to myself, how's this possible?
00:52:46And then the side dishes.
00:52:48I was genuinely surprised by the composition of the seafood.
00:52:56This feels like torture.
00:52:58I wish they'd just gotten it over with.
00:53:01It was so nerve-wracking.
00:53:02Oh, this sucks.
00:53:06I feel like the composition of Chef Chaekong-rok's dish is, you know, completely unexpected.
00:53:14With all that seafood, I think that focusing on the potato was a good strategy.
00:53:19Yeah, exactly.
00:53:19But with the crab and abalone, when you think about who made better use of the ingredients, I mean, I get what you're saying.
00:53:28But anyone could make this.
00:53:29He combined all the ingredients, and it was easy to eat.
00:53:32And the sauce was well executed.
00:53:34It worked well together.
00:53:35The other dish, compared to all the other chefs who also had to reuse ingredients from last round, it stood out the most.
00:53:42I was like, wow, the potato first with all that seafood in manju form?
00:53:47I thought, oh, this is unique, so...
00:53:50Sure, but with Chef Kim Sung-un's dish, I loved the sweetness of the crab, you know?
00:53:55Eating that was such a great experience.
00:53:57Of course, both were delicious.
00:53:59Sure, they were, of course.
00:54:00But I was like, man, it must be such a tough choice.
00:54:05I'm sure we're both nervous, not just me.
00:54:07It'll be fine.
00:54:09Okay, that's our choice.
00:54:11I mean, this is such a close call.
00:54:13The survivor of this one-on-one match was, as you can see, a tough choice.
00:54:37The survivor of this one-on-one match is Chef Chekong Rock.
00:54:49Chef Chekong Rock.
00:54:51Congratulations.
00:54:52I never expected the potato to be the focus, but he made it the star of the dish, which was both shocking and brilliant.
00:55:07We thought he quickly created something new, and with limited ingredients, without sacrificing the flavors.
00:55:14Chef Chekong Rock, you made a delightful surprise, so we scored your dish a bit higher.
00:55:19Kim Sung-un, you have been eliminated.
00:55:22Take your nameplate and exit the arena.
00:55:31I mean, what can you do?
00:55:32That's the nature of a competition.
00:55:35The best thing to do is humbly accept the result.
00:55:38I hope that he goes all the way.
00:55:42I hope he wins it all.
00:55:44I think I got lucky, in a way.
00:55:47And next round, I'll give it everything I have.
00:55:52Yeah, I'll keep fighting.
00:55:53I think he's one of the strongest contenders.
00:56:20But when the other chefs talk about him, I'm like, you're all great chefs, too.
00:56:26Why are you so afraid of him?
00:56:29Everyone here is a strong competitor.
00:56:31It's not like Chef Chekong Won is way better, or ahead of the pack somehow.
00:56:36I'm confident.
00:56:37I feel confident.
00:56:38I'm giving it everything I've got, every match.
00:56:42I'll have no regrets.
00:56:43I hope we can both create dishes that meet our high expectations.
00:56:46That's critical.
00:56:47It'd be embarrassing to offer them mediocre dishes.
00:56:50We will now begin round four.
00:56:53The one-on-one, life-or-death match.
00:56:58The crabs?
00:57:00How many?
00:57:01Let's do one and a half.
00:57:03Okay, sounds good.
00:57:05Let's split them in half.
00:57:07Okay, got it.
00:57:07Sound good?
00:57:11And the caviar?
00:57:12I need the caviar.
00:57:14We both have crab, and we both have caviar.
00:57:16You need the celery?
00:57:18Walnuts, celery?
00:57:19Just one.
00:57:20Okay.
00:57:21We split almost every ingredient.
00:57:23We took whatever was left and divided it in half.
00:57:25Okay.
00:57:26We had to repeat ingredients.
00:57:44Luckily, we have a good understanding of them.
00:57:46So that's good, I think.
00:57:47I think the most important thing is the sauce.
00:57:53That's the essence of cooking.
00:57:55It's fundamental.
00:58:00I'm using snow crab.
00:58:04I'm planning to use the snow crab broth as a sauce.
00:58:07Hello?
00:58:12Hello?
00:58:14Will this dish be completely different?
00:58:17I'm preparing something warm.
00:58:19A warm dish?
00:58:20Yes.
00:58:24In the last round...
00:58:25Yes?
00:58:26You didn't mention this dish to your teammate as an option?
00:58:29No, I didn't.
00:58:30I didn't mention any hot dishes.
00:58:32But his dish is a mystery to me as well.
00:58:34You think you'll win?
00:58:37Yes, I do.
00:58:39Wow.
00:58:39All right.
00:58:41Did you roast it to make stock?
00:58:43Yes.
00:58:44Oh.
00:58:45It's a hot dish this time.
00:58:46A hot dish?
00:58:47Oh.
00:58:48Be careful.
00:58:53You make a sauce like this for 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, I need to extract the base stock first.
00:59:01You always emphasize the sauce.
00:59:06Some champagne this time.
00:59:08For some flair?
00:59:09Yeah.
00:59:11Culinary monster says he'll win this.
00:59:13What do you think?
00:59:14I guess we'll see.
00:59:16Time will tell.
00:59:17Well, being confident isn't enough.
00:59:19The dish I'll be making is roasted snow crab egg custard with a champagne sauce and caviar.
00:59:36I looked at the ingredients and I thought it'd be perfect.
00:59:41The umami flavor from the roasted snow crab shell, the softness of the egg and the saltiness of the caviar, plus the champagne flavor.
00:59:49I wanted the first bite to be soft and smooth.
00:59:52First, I used the snow crab sauce with cream.
01:00:04And I made the egg custard.
01:00:07I grilled the crab legs over charcoal and carefully extracted the meat.
01:00:16Then I combined the egg custard and snow crab meat.
01:00:19After that, I gently baked it in the steam oven.
01:00:34I could see the oven was set to steam with a plate inside.
01:00:40So I figured steamed egg.
01:00:41The moment I saw it was steamed egg, I knew I had this in the bag.
01:00:45I knew I'd win and I felt bad since we're friends.
01:00:49I thought, chef, you should have made something else.
01:00:53We need to make a single dish impressive.
01:00:55One that makes the judges go, this is so damn good, after one bite.
01:00:59And in order to do that, I figured I need to make a warm dish that instantly delivered that rich shellfish flavor.
01:01:07Like an explosion.
01:01:08I made dumplings with snow crab meat.
01:01:24The ingredients are similar, but I aimed for a totally different flavor.
01:01:28You could think of it as sort of a western-style soup dumpling.
01:01:31That feeling of the juice bursting out from inside, the dumpling filling, I wanted that to be a little creamy.
01:01:43So I took some soft tofu, a little bit of butter, and some rich, reduced snow crab broth, and blended them all together.
01:01:52I emulsified it a bit, then added crab meat.
01:02:00The dumpling filling itself wasn't solid like meat, tofu, or kimchi.
01:02:05Instead, it was more of a liquid texture.
01:02:09The key to the dish was to fill the dumpling with broth.
01:02:12But crab broth had to burst in your mouth when you bit into the dumpling.
01:02:36I tasted it while I was making it.
01:02:42It was pretty good.
01:02:50To be honest, I'm not sure what he made.
01:02:54I didn't pay that much attention.
01:02:56I was focused on my dish.
01:02:59Twelve minutes.
01:03:03In the end, I knew it would all come down to the flavor.
01:03:06Twelve minutes.
01:03:09So I kept tasting as I cooked.
01:03:12I thought it turned out great.
01:03:19I kept asking myself which sauce and flavor combination could elevate this dish further.
01:03:26I used good champagne to make the sauce for the dish.
01:03:32Caviar and champagne pair well together.
01:03:34And champagne has a nice flavor.
01:03:36I added cream and reduced it to concentrate the flavor.
01:03:47Then made the sauce by blending it together.
01:03:50The harmony of it will be the highlight.
01:03:52They should taste the fullness and the flavor.
01:03:54It'll all work together and their only thought will be, it's delicious.
01:03:57You never know what it'll taste like till you try it.
01:04:02So let's finish it and do a tasting.
01:04:05I wanted every part of the dish to be perfect.
01:04:11So I kept tasting it.
01:04:12I added a little lime juice and other elements to enhance the flavor of that first bite.
01:04:21I wanted to create a dish with a flavor that bursts in your mouth when you eat it.
01:04:25I kept improving the dish as I cooked, adding new elements here and there.
01:04:35I loved how it turned out.
01:04:36Chef Sun is the type of chef that plates a dish in a very meticulous and detailed way.
01:04:56I think my strength ultimately lies in combining and creating delicious flavors.
01:05:02I thought the crab dumplings alone might not have enough of an impact.
01:05:10So I balanced the lack of seasoning with caviar.
01:05:16And at the very bottom, I made a relish using apple and celery.
01:05:21That made it both tangy and sweet, vibrant but nuanced.
01:05:25The crab dumplings were quite rich, so that balanced out the dish a little more.
01:05:30Then I topped it with a sabayon sauce.
01:05:32That I made with champagne.
01:05:34I mixed egg yolks, champagne, and little snow crab broth.
01:05:44Caviar pairs well with dairy or egg-based ingredients, things that have a more mild flavor.
01:05:51The relish at the bottom, the dumplings, and the sabayon sauce all taste sharp, I would say.
01:05:56They are all incredibly distinct.
01:06:00If you tasted this dish, you'd know exactly what I used to prepare it.
01:06:04I kept thinking, you have to stay focused.
01:06:20I told myself, you can do this.
01:06:22All you can do is your best.
01:06:26There's a contrast between the smooth egg, the salty crab, and the caviar.
01:06:40But despite the contrast, there's still a softness.
01:06:45I also added some crispy toasted bread to go with it.
01:06:48I didn't want to focus on one ingredient.
01:06:52I wanted each ingredient to stand out.
01:06:56The scent of lime zest, the taste of lime juice.
01:06:59In the end, I was pretty happy with how it turned out.
01:07:07Hello.
01:07:18The dish I prepared for you today is crab meat dumplings.
01:07:26Inside the dumpling, I blend in crab broth with soft tofu to make it creamy, and mix that with crab meat.
01:07:33And the sauce is a sabayon sauce.
01:07:35Let's scoop it all up and 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?
01:08:05One bite?
01:08:22Oh.
01:08:22One bite?
01:08:23One bite?
01:08:26you said you added champagne in the sabayon yes it's in the sabayon okay
01:08:56thanks for the dish thank you so I use snow crab snow crab custard and champagne foam and I
01:09:17prepared a snow crab sauce with caviar hopefully you'll taste the balance between the crab caviar
01:09:23champagne sauce and the egg as you eat it with your spoon scoop up half the caviar okay yeah
01:09:32scoop it all up at once that's right I'll go first go ahead
01:09:53so
01:10:02so
01:10:05so
01:10:14they took several bites but I couldn't tell if it was because they liked it or it was confusing
01:10:42what's inside the steamed egg egg and a bit of crab broth a touch of cream and a bit of milk
01:10:57you made the broth yeah I used that as the base thanks for the dish
01:11:03now judges please decide which chef should survive the challenge
01:11:11hmm
01:11:22hmm
01:11:22hmm
01:11:26hmm
01:11:30hmm
01:11:32hmm
01:11:38Judges, please announce the results
01:11:45I voted
01:11:49For Chef Sun Jung Won
01:11:57For Chef Sun Jung Won
01:11:59For Chef Sun Jung Won
01:12:04Oh man, I didn't see that coming
01:12:08When I saw he was making steamed egg, I was sure I would win
01:12:11I felt like the dishes were sort of opposites
01:12:15One dish had a strong, bold flavor
01:12:17While 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
01:12:28So, my vote
01:12:37My vote
01:12:46Well
01:12:48To be honest, I was stuck on something
01:12:52It was so subtle
01:12:53It was almost indistinguishable
01:12:56It was so, so subtle
01:12:58You know?
01:13:08Well
01:13:08It was so, so much fun
01:13:13It was so, so funny
01:13:14You know?
01:13:14Yeah.
01:13:15It was like you know what?
01:13:15I'll see that now
01:13:16you know
01:13:16What?
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