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Short filmTranscript
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. Candidates 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 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.
00:02:51I wish we could head straight to the finals.
00:02:55Should 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.
00:03:22Look, 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.
00:03:39Feels 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.
00:03:4933 years ago, he was my culinary master when I started at the Shiloh Hotel.
00:03:56He was my apprentice at the Shiloh 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 over
00:04:0820 years.
00:04:11Master Ho was my teacher, and now, after all these years, I'm standing next to him as one
00:04:16of the best chefs in the country.
00:04:18And 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 Hu, 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 Hu 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.
00:04:48And I'm really looking forward to it.
00:04:51I think we should make something different.
00:04:52Some kind of dish that people don't usually have the opportunity to eat.
00:04:56All right.
00:04:57I have a few ideas.
00:04:58What do you think about lobster?
00:05:00Okay.
00:05:00I 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 the 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.
00:05:24A showcase of two seasonal ingredients prepared in a way to highlight their fresh and natural flavors.
00:05:30All right.
00:05:30Here we go.
00:05:31For 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.
00:05:48Let it cool.
00:05:49Could you check on the boiled heads?
00:06:05Sure.
00:06:05Give them here.
00:06:06Gotcha.
00:06:07Our main ingredient was spiny lobster.
00:06:10Here.
00:06:12Look at these.
00:06:13Very nice.
00:06:14Don't they look good?
00:06:15They look great.
00:06:16Good 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.
00:06:41We'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
00:06:58a two-part dish.
00:06:59You're dressing Chinese-style.
00:07:01Yeah, yeah.
00:07:01And a bisque vichyssoise.
00:07:04Ah, vichyssoise.
00:07:04Vichyssoise 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.
00:07:15First thing that we do is simmer the leftover lobster heads.
00:07:19That creates the broth.
00:07:22Then we take potatoes, leeks, and onions, add the broth, and blend together.
00:07:29Then we chill that mixture over some ice water and serve.
00:07:32Chinese-style and French-style have to blend.
00:07:37They can't be in conflict.
00:07:39So to complement Chef Pac's vichyssoise, I made chilled Chinese-style cream sauce.
00:07:50The sweetness from the added carrot emulsion gives the sauce an elegant finish.
00:07:55We decided to serve the mango lobster appetizer with a light mayo-based sauce.
00:08:07Both the mango and lobster are super fresh ingredients, and you should be able to taste
00:08:12that 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, but this dish doesn't need anything
00:08:22heavy, and 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.
00:08:33All right.
00:08:44That 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, and 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
00:09:13and apprentice.
00:09:13The tenderness of the mango and the sweetness of the lobster, racked 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.
00:10:31But 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, I think that because they're Chinese cuisine specialists, they're mainly focused on ingredients and capturing their natural flavors.
00:11:02Deliberation has ended.
00:11:08Judges, please announce the results.
00:11:11Chef Hu Duk-juk and Chef Chun-sung Hyun, the two of you are 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, the amount of mayo present, how it all came together, it felt greasy.
00:11:38And for me, it just didn't work.
00:11:41Still, thank you very much for the day.
00:11:43Thank you again, chef.
00:11:44Team Hu Duk-juk and Chun-sung Hyun, please move to the elimination zone.
00:11:48Oh, shit.
00:11:52No way.
00:11:53Please move to the elimination zone.
00:11:54Oh, man, that's scary.
00:12:07Maybe the sauce was...
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.
00:12:18We don't want the sauce to be too strong.
00:12:24Let the natural flavor of the main ingredient shine through.
00:12:31Once the sauce is done, we take a spoonful and drizzle a bit over the back of the lobster.
00:12:38We'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.
00:13:04Here we go.
00:13:05Here we go.
00:13:06Here we go.
00:13:07Here we go.
00:13:10All done.
00:13:11All done.
00:13:20We'd like to start with the name of our dish.
00:13:23Here we go.
00:13:24This is the 1964 Silk Road Imperial Lobster.
00:13:28Why 1964?
00:13:30That 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.
00:13:49There's fishy squads.
00:13:50Okay, then, this on top?
00:13:52Yes.
00:13:52Just like that.
00:13:53That's it.
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?
00:14:17I was in charge of creating the base sauce, which is the core of the dish.
00:14:20I 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.
00:14:36I 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...
00:14:49Okay.
00:14:50Deliveration has ended.
00:14:54Judges, please announce the results.
00:14:57Chefs Pak Kyo Nam and Chae Yu Gong.
00:15:03You are up for elimination.
00:15:06Thank you, chefs.
00:15:08As I was eating, I felt a bit of the Chinese cuisine element, but, you know, even if it
00:15:14wasn't a 50-50 split, I needed more of that Chinese cuisine influence to be present in
00:15:20order 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'd pushed for it more, it would have been more Chinese.
00:15:33Yeah.
00:15:33Oh, 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.
00:15:42You guys did your best.
00:15:43Just yet.
00:15:43That's right.
00:15:44Maybe we'll go up later.
00:15:46Yeah.
00:15:46I 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.
00:16:15We didn't want to make something obvious.
00:16:18Since 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.
00:16:41I 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...
00:16:46This 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.
00:17:00Apples, 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?
00:17:10Yeah.
00:17:10Okay, so you'll place it down like this?
00:17:12Yeah, exactly.
00:17:13Like 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, I like that idea.
00:17:25The crab taste could be strong, so apple jelly balls?
00:17:28I think it might be nice to use caviar.
00:17:31I think both of us know how to use it well.
00:17:34I don't think anyone else would use it.
00:17:41Yeah, no, I think you're right.
00:17:43I think we can place the brioche over here and top with caviar.
00:17:46There's a lot of elements at play here, which makes it a pretty ambitious dish.
00:17:53The timing's tight too, but I want the judges to say, wow, they did that.
00:17:58Okay, let's break this down into five-minute intervals.
00:18:0325 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.
00:18:17At 30 minutes till...
00:18:18Finish at 90, taste at 30, and based on...
00:18:20So start relaxed, but try to finish by 90, right?
00:18:23If 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.
00:18:42Chefs, you may now begin.
00:18:53Chefs, you may now begin.
00:19:23If something goes wrong, well, there's no plan B.
00:19:46All we have is plan A, and if that fails, then the dish fails.
00:19:50That's a big risk.
00:19:50We could have played it safe, but we wanted to challenge ourselves.
00:20:00You can't be innovative without challenging yourself.
00:20:12Very cute.
00:20:13How's the texture?
00:20:14I think it's fine.
00:20:15I really wanted to use caviar.
00:20:20It has this condensed, concentrated flavor that I thought would work well with our textures.
00:20:25We're also serving some apple jelly, since apples are a staple of Waldorf salads.
00:20:31First, I'll juice the apples, add that to some gelatin, and let it set.
00:20:35So, it's not really appetizing to have a big chunk of jelly, so...
00:20:44I'm going to finely chop it into super tiny pieces, and make little jelly balls.
00:20:51I think those work.
00:21:20So, my first order of business was making the sheet cake to wrap the snow crab salad.
00:21:27It's a pretty lengthy process, so I had to start it right away.
00:21:33Especially with our time limit.
00:21:36While I did that, Chef Sun took care of the snow crab.
00:21:39We didn't just steam them, we char-grilled them too, and they smelled great.
00:21:43But as I grilled the snow crab, I realized we could extract a richer sauce if we crushed the grilled shells.
00:22:10So, I took the carcasses, some veggies, tossed them in a pot, and brought it to a boil to make a nice stock base.
00:22:21Then I added tomato paste, a little bit of brandy, set it aflame to burn the oil.
00:22:34And 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.
00:22:58There'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, to 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 it 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?
00:25:01I'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.
00:25:20I'll scoop that onto the genois, and roll it up.
00:25:27I'm going to scoop that onto the genois, and roll it up.
00:25:30I'm going to scoop that onto the genois, and roll it up.
00:25:31Sauce is down.
00:25:37Let's roll it up.
00:25:39We're going this way, right?
00:25:41Yep.
00:25:48Salad.
00:25:49At the end, salad, oil...
00:25:52Can it roll?
00:25:53Can it roll?
00:25:53Can it what?
00:25:54Can it roll?
00:25:55At the end, salad, oil...
00:25:57Can it roll?
00:25:59Can it what?
00:26:00Can it roll?
00:26:02I'm worried.
00:26:03Is it too dry?
00:26:03Yeah.
00:26:04Oh, shit.
00:26:05The plan was to roll it like kimbap.
00:26:23But kimbap is super flexible, and the genois ended up being more a mix between a sheet cake
00:26:30and a cookie.
00:26:31So, it was difficult to roll up.
00:26:37In fairness, it's a different oven than we're used to, so it was drier than we expected.
00:26:43It's embarrassing, but we couldn't fix it.
00:26:46We 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.
00:26:55This...
00:26:55What if we steamed it?
00:26:57You want to try?
00:26:58Okay.
00:27:01Theoretically, the texture would soften if we added moisture, so we switched the oven
00:27:05to steamer mode to make the sponge more pliable.
00:27:12It's all good.
00:27:13I think it'll work.
00:27:15Right.
00:27:18What happened to the genois is my fault.
00:27:20I fell short and failed to fulfill my responsibilities.
00:27:22Do we need a cutting board?
00:27:33I'll get one.
00:27:33Great.
00:27:35Oh, please.
00:27:38Maybe...
00:27:39Flip it?
00:27:39Yes, exactly.
00:27:40Tell me the paper?
00:27:40Please.
00:27:48This thing happens 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
00:28:21No, no, no
00:28:25Please save it
00:28:31Got it
00:28:34It worked
00:28:35Oh, wait, wait, wait
00:28:36You have four minutes remaining
00:28:48We just had to do our best
00:28:57Did we miss anything?
00:29:04I think we're good
00:29:05Seriously, I feel awful about the Genoa
00:29:13That sucks
00:29:14You know
00:29:15There are ways in which I didn't perform as well as I really wanted to
00:29:21So I feel like I really let Chef Jongwon down
00:29:24It'll work, Kyungnim
00:29:25We worked hard
00:29:28Man, please work
00:29:32Team Sun Jongwon and Culinary Monster
00:29:35Please move to the judging table
00:29:45I'm sure their expectations were high
00:30:09And I felt as though we failed to meet those expectations
00:30:13At least I did
00:30:15So I was quite worried
00:30:16Today we prepared a Waldorf salad
00:30:23With a modern day twist
00:30:25Our goal was to
00:30:29Reinterpret the standard Waldorf salad
00:30:31Through a gourmet, fine dining lens
00:30:33As for how you eat it
00:30:38You'll notice that
00:30:39While there's tons of tiny details
00:30:40The dish really only has three main elements
00:30:43And if you eat all three elements at once
00:30:45In one bite
00:30:46You'll get the best blend of flavors
00:30:47All at once?
00:30:48Yes
00:30:48If 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
00:31:03With the saltiness of the caviar
00:31:05We could at least try to ask them
00:31:08Honestly, I thought the portions were quite big
00:31:12But if they ate them all at once
00:31:13It would probably taste better
00:31:15Than eating each part separately
00:31:17We'll check with you first
00:31:20You want the caviar, too?
00:31:27It's fine dining, right?
00:31:28All 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
00:31:37Mmm
00:31:43Mmm
00:31:43Mmm
00:31:43Mmm
00:31:45Mmm
00:31:47Mmm
00:31:57Would you think that's one bite?
00:32:16I don't know
00:32:17But I think that's what you're going for
00:32:19So
00:32:19Why'd you want it in one bite?
00:32:21Oh
00:32:22We 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
00:32:31The overall seasoning
00:32:32Of the crab salad
00:32:33That's why we recommended it
00:32:35Mmm
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
00:32:54Well, to that end
00:33:09Since both of them have a similar cooking style
00:33:12They approach things similarly
00:33:13Yeah, yeah
00:33:14From the use of ingredients
00:33:15To the overall flavor
00:33:16Okay
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 Jung Wan
00:33:46And Culinary Monster
00:33:47Chef Sun Jung Wan
00:33:59And Culinary Monster
00:34:00Your survival candidates
00:34:03Congratulations
00:34:05Your 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?
00:34:15This is a fine dining dish
00:34:17Made by two experienced
00:34:19Fine dining chefs
00:34:20I tried to set the bar
00:34:21A little higher
00:34:22And be more meticulous
00:34:23But
00:34:23From the use of ingredients
00:34:25To the overall flavor
00:34:26It was all excellent
00:34:27And when I was eating
00:34:29Everything at once
00:34:30I was really impressed
00:34:31By the way that the texture
00:34:32Shifted in each bite
00:34:34I wasn't sure
00:34:35What they were going for
00:34:36At 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
00:34:43Express yourselves
00:34:44Through the food
00:34:45That 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 Jung Won
00:34:58And Culinary Monster
00:34:59Please move
00:35:00To the survival zone
00:35:02Nicely done
00:35:05What did I tell you?
00:35:11Wow, 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
00:35:19Off 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
00:35:30I was waiting
00:35:30Bring it in
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
00:35:54Right?
00:35:56Here, try the braised product
00:35:57Oh, and I really love the flavor
00:36:05You do?
00:36:06Yes
00:36:06And the chewy texture is nice
00:36:07Venerable Sun Jae
00:36:08And Chef Kim Hyun
00:36:10Are a 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 kimbap with ingredients like tofu and carrots
00:36:42But I'm worried that kimbap might be a bit too boring
00:36:45Kimbap?
00:36:46I don't think so
00:36:47No?
00:36:48Well, what if we made two?
00:36:50A tofu kimbap and another kimbap
00:36:51Hyun makes Korean cuisine
00:36:54But she uses ingredients I can't use
00:36:56So instead of making one type of kimbap
00:36:59We're going to make two
00:37:00When you go to a snack bar
00:37:01You don't just get kimbap
00:37:03You get sides like kimchi
00:37:04And pickled radish
00:37:06That's right
00:37:06And sometimes you get miso soup as well
00:37:08So the kimbap goes here
00:37:11Right on the plate
00:37:12Then the soup here
00:37:13And then two little side dishes
00:37:15That's nice
00:37:16Looks good
00:37:16Usually in Korea
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 to create a set meal
00:37:31Centered on kimbap
00:37:32When most people think of kimbap
00:37:43They think of fillings like ham sausage and egg
00:37:47Something soft and usually very tender
00:37:49I was envisioning a kimbap that needed to be chewed
00:37:53And savored
00:37:53Not quickly eaten
00:37:55When I make kimbap
00:37:56I like to fill it with fried tofu
00:37:58Once the tofu is fried and delicious
00:38:02I simmer it in soy sauce and grain syrup
00:38:05I wanted my kimbap to pair well with hers
00:38:14While still incorporating my own culinary style
00:38:17You should do what you're good at
00:38:19Okay?
00:38:20What kind of kimbap do you want to make?
00:38:22Abalone
00:38:22Ah, abalone
00:38:23I like to use that as my filling
00:38:26And you can eat that as my filling
00:38:26And you can eat that as my filling
00:38:26And you can eat that as my fill the kimbap
00:38:26Or if you like
00:38:27You can serve it next to it
00:38:29So I chose abalone kimbap
00:38:31Venerable Sanjay makes this braised burdock
00:38:34That's just excellent
00:38:36And I thought it would pair really well with the abalone
00:38:38After steaming the abalone once
00:38:41I took a mix of soy sauce and sesame oil
00:38:44And rubbed that all over them
00:38:46One thing that Venerable Sanjay and I have in common as chefs
00:38:52Is that each of us makes and uses our own jang
00:38:55So we thought it'd be a nice way to tie together
00:38:57Our two different takes on kimbap
00:38:59In order to get the best tasting veggies
00:39:06You should know which ones you should cook fast
00:39:08And which ones need more time
00:39:10Since carrots are already naturally sweet
00:39:12You just slightly sauté them until they don't smell
00:39:15But burdock needs time to become sweet and delicious
00:39:19So I took a walk
00:39:21Added gorilla oil
00:39:23And slowly stir-fried the burdock over low heat
00:39:25Over time the burdock develops a nicer, sweeter flavour
00:39:30And at the end
00:39:32I added some aged soy sauce and 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 the original flavour of the ingredients
00:39:53Should I roll the kimbap?
00:39:56Sure, sounds good
00:39:57The colours of her kimbap are actually quite different from the colours of mine
00:40:11But that's intentional
00:40:13It's a new take on something traditional
00:40:15Something comforting
00:40:16I grind the seaweed
00:40:20Then mix the resulting powder with some mascarpone
00:40:29After a while
00:40:34It breaks apart and becomes a rice-like mixture
00:40:36Our individual talents
00:40:39Our culinary values
00:40:40And our shared love for Korean cuisine
00:40:42I wanted to make sure that 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
00:41:16Okay
00:41:30What's nice about cutting into a roll of kimbap
00:41:53Is that you get to see all the ingredients
00:41:56It's great when there's lots of colour
00:41:59For the judges
00:42:03I think the highlight of the dish
00:42:04Is how well-balanced the ingredients are
00:42:07Soybean paste soup
00:42:15How should I make it?
00:42:17It's soup, so
00:42:18I think the broth should be on the lighter side
00:42:20Rather than an actual stew
00:42:21Ah, sure
00:42:22Great
00:42:22The kimbap is a star here, right?
00:42:25It has to make an impact
00:42:26So that's why I wanted a mild soup
00:42:28Something to enhance the kimbap
00:42:31For the soybean paste soup
00:42:33To make sure you can taste the vegetables
00:42:35I decided to scoop the zucchini with a spoon
00:42:38To get thin shavings
00:42:40Which I mix with soybean paste
00:42:46After making a radish and kelp broth
00:42:51I add zucchini, green chili peppers
00:42:53And piogo mushrooms
00:42:55Then I just let it boil
00:42:56Then 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 some soybean paste soup?
00:43:06Great
00:43:06Venerable Sanjay
00:43:19I think we've done well for 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 and Buddha with us
00:43:30Since we both prayed
00:43:32I'll go with you, okay?
00:43:36One, two, three
00:43:37Today, we decided to make a set meal of kimbap
00:43:53A beloved Korean soul food dish
00:43:54Our set meal comes with two different types of kimbap
00:43:58My kimbap's filled with tofu
00:44:00And Hyun's kimbap is filled with abalone
00:44:02As for our sides
00:44:03We have a clear soybean paste soup
00:44:05Braised walnuts made with gochujang
00:44:07And kimchi made with albaegi cabbage
00:44:12Soy sauce, grain syrup, perilla oil, vinegar
00:44:15And some lemon zest
00:44:17Just to add a little extra freshness to the plate
00:44:19Each sauce, gochujang, soybean paste, and soy sauce
00:44:22Is represented by one of the side dishes
00:44:25Which have been placed accordingly
00:44:26In the side Thousand
00:44:31Se 지났 normalmente
00:44:33Have a drink to say
00:44:34If there's a pen
00:44:37Mummy eating
00:44:37It's reallyterminous
00:44:38So
00:44:38It's amazing
00:44:39This
00:44:39I'm the one
00:44:39And then
00:44:40Would quick
00:44:40To get especially
00:44:41Because of my
00:44:42од Projekt
00:44:42Diary
00:44:43To take
00:44:44To flip
00:44:45Take
00:44:45I'll
00:44:54And
00:44:54ê±´
00:44:54To
00:44:55So, regarding this dish and its different components,
00:45:13Chef Kim Hyun, the abalone and cheese gimbab was your contribution, right?
00:45:18Yes, I made that, as well as the fresh kimchi.
00:45:21And the soybean paste.
00:45:22The soybean paste was made by Venerable Sanjay.
00:45:24She seasoned it, as well as the delicious braised burdock.
00:45:30Please step aside for a moment.
00:45:45As I was eating the gimbab, I sensed a sort of restraint,
00:45:49as in when you make gimbab in the style of temple cuisine.
00:45:52Right.
00:45:52This is it. This is how the gimbab would taste.
00:45:55And then...
00:45:57For now.
00:45:59Okay.
00:46:00Deliberation has ended.
00:46:03Judges, please announce the results.
00:46:05Venerable Sanjay.
00:46:07And Chef Kim Hyun.
00:46:08You're up for elimination.
00:46:19You're up for elimination.
00:46:21You're up for elimination.
00:46:22I'm really sorry.
00:46:24To be completely honest, the most important thing we're looking for here is for two different chefs to meet and work together to create a dish that's not only delicious, but also feels distinctly synergistic.
00:46:39That's our primary focus.
00:46:40This is how the gimbab would taste.
00:46:43And then, the moment I tasted Chef Kim Hyun's gimbab, my eyes just sort of popped open.
00:46:48I get it. Same with the soybean paste soup and the kimchi. They just don't go together.
00:46:53Yeah, yeah, yeah.
00:46:53The flavors really clash against each other.
00:46:55Yeah, yeah. That's why I asked who made which part of the dish, because I realized those two elements were separate.
00:47:00Ah, okay.
00:47:01You could tell it was made by someone else.
00:47:03That was my impression too.
00:47:04It's not that it wasn't good, it's that it wasn't cohesive. The differences between the individual pieces were just too big.
00:47:11I think where we saw the most discord was the soybean paste soup and your gimbab. They're both delicious, but while this flavor is uncomplicated and pure, this flavor profile is more complex.
00:47:24Conceptually, the harmony between these two is very important, but that harmony didn't extend to taste.
00:47:29And that was our reasoning, but it was a good effort.
00:47:36What a shame.
00:47:37Team Venerable Sun Jae and Kim Hyun, please move to the Elimination Zone.
00:47:43No way.
00:47:46Still, the fact is 50-50.
00:47:49It's really tough.
00:47:52It wasn't cohesive. The harmony didn't extend to taste.
00:47:55Oh, I don't know. Maybe I should have put my cutting board next to hers and worked there. I just feel guilty. I feel awful about it.
00:48:03If it were just me, I would have been fine. But I have a partner with me, so I feel a bit bad for her.
00:48:09I felt we worked together, didn't we? It's our dish. Don't worry. You'll make it up there as a survivor.
00:48:21No way. We're partners now. We're not going unless we go together.
00:48:24Okay, I think we should go and check.
00:48:29Okay, let's get started, all right?
00:48:30So first, break down the croaker.
00:48:32Break down the croaker.
00:48:33Break this down first and put the head in here.
00:48:35Okay, there. And then I'll go and start the boiling water.
00:48:38You'll do this and I'll make the stock.
00:48:39Okay.
00:48:40Do some dicing.
00:48:41Well, first and foremost, I'm really happy with my partner.
00:48:45I mean, they said we could pick whoever.
00:48:49Remaining chefs, please form teams.
00:48:51Every time we get to choose.
00:48:53Yeah, come on.
00:48:54So I picked him.
00:48:56I just need Sam Kim.
00:48:58Isn't it easier when it's someone you've worked with?
00:49:01I think Chef Sam's greatest strength is bringing out those umami flavors.
00:49:06I think it's a good partnership overall. Japanese cuisine is known for its strong flavors,
00:49:11and he does them well.
00:49:12I really like this concept of ours, this Japanese-style Italian cuisine.
00:49:17I thought this was Japanese, but there's an Italian aftertaste.
00:49:21If we can convey all those flavors in one bite, it'd make a huge impact.
00:49:29Oh, Chef Sam and Chef Jung will work well together, and they've done TV together before, too.
00:49:34Fish out the kelp to dry.
00:49:36Yep.
00:49:36Dried bonito flakes, too fistful.
00:49:38Okay.
00:49:42Fish out the kelp to dry.
00:49:47As for Chef Kim and Chef Che, their vibe's more...
00:49:52Honestly, those two are so quiet, you hardly notice them.
00:49:55Is this abalone?
00:49:57Yup, it's abalone.
00:49:59And this...
00:50:00So if this finishes when that does, we communicate in our own way.
00:50:16Oh, thank you.
00:50:17I can grill it once for you.
00:50:19I can grill it once for you.
00:50:19Oh, uh...
00:50:20Well, uh...
00:50:22Yeah.
00:50:22No, it's not...
00:50:26It's okay if it's raw, you know.
00:50:28Oh, really?
00:50:29Yeah.
00:50:29All right, then.
00:50:33But even so, they're a great team.
00:50:35In addition to his braised dishes, Chef Che is also known for his fish dishes.
00:50:40Then there's Chef Kim Sung-un, a chef who creates Italian cuisine.
00:50:44With ingredients from town.
00:50:46Italian and Japanese?
00:50:49Two teams with the same specialties?
00:50:51Obviously, I was a little worried that we'd come up with something similar to them.
00:50:54Yeah.
00:50:59Was it always this big?
00:51:00Yeah, it's huge.
00:51:03I had a variety of fish to choose from.
00:51:07But I wanted something seasonal, so I chose croaker.
00:51:13I'm making grilled croaker with soybean paste.
00:51:18I take Japanese white soybean paste.
00:51:22Add a bit of mirin, sugar, and sake.
00:51:24Then mix.
00:51:27That creates a sweet and salty marinade, which I bathed the croaker in.
00:51:34Once marinated, we decided to grill the fish fillets over charcoal.
00:51:39But we wanted to make an Italian-Japanese dish.
00:51:43We couldn't just leave the miso by itself.
00:51:46So I took some prosciutto and Italian ham.
00:51:49And sautéed it with some bacon and onions.
00:51:57Or adding in a croaker-based fish broth.
00:52:00A sauce with Italian umami flavor to complement the fish.
00:52:08Japanese cuisine is known for its sweetness.
00:52:11And the Italian-style sauce would add some saltiness.
00:52:14But I didn't think it was enough.
00:52:17In my head, I imagined this sort of additional layer between the fish and sauce.
00:52:22Okay, swim bladder.
00:52:23The croaker meat is great on itself.
00:52:36But the best part is the swim bladder.
00:52:39It's a very large, more developed organ.
00:52:41So it has this rich, savory, slightly nutty flavor.
00:52:44I'm using the swim bladder to make an Italian-style sausage.
00:52:50As I'm also making the filling that we'll use to stuff the sausage.
00:52:54Could you chop it finely?
00:52:55Just once?
00:52:56Yeah, so I can grind it down.
00:53:03Can you give me a paper towel?
00:53:05Here.
00:53:06Okay.
00:53:09Let's see.
00:53:11Wait.
00:53:14Is there another pot?
00:53:17Or are we out?
00:53:18Do you need one?
00:53:19Hold on.
00:53:20Here's one.
00:53:21It's small, but...
00:53:21That'll work.
00:53:22I thought...
00:53:24Swap those.
00:53:25With that.
00:53:30I'll take it.
00:53:31As soon as that's blanched.
00:53:32Yep.
00:53:33Could you bring me more Chinese yams?
00:53:35You're short?
00:53:36Yeah.
00:53:36Want me to peel them?
00:53:37Yes, please, if you could.
00:53:43Man, you're fast.
00:53:45Good on Chinese yams.
00:53:47Take grated Chinese yams.
00:53:50That's blending nicely.
00:53:52Add to the remaining croaker meat and blend them together.
00:53:58And that was how I created our own fish paste.
00:54:02Okay, then.
00:54:04How's this?
00:54:07Is it not working?
00:54:08This is a waste of time.
00:54:09I have to stand and hold it.
00:54:11We might have to.
00:54:11What should I do?
00:54:12What should I do?
00:54:13Seriously?
00:54:14I wish someone could hold it down.
00:54:21We intended to split the work evenly, but...
00:54:25As I was working on my own stuff, he kept asking me to come help him out.
00:54:29I think we make a great team.
00:54:32I think we work well together.
00:54:33Is it done?
00:54:34Yeah, I think so.
00:54:35I could just finish up with that.
00:54:37The filling should be more than fish paste.
00:54:44Otherwise, it tastes boring.
00:54:45So Chef Sam blanched bracken, a bit of burdock, and bamboo shoots, before adding them to the filling.
00:54:55Open slightly.
00:55:03Open slightly.
00:55:04All right.
00:55:06One sec.
00:55:06Almost got it.
00:55:07Great.
00:55:11Put it all the way in, as far as you can.
00:55:13All the way.
00:55:13Okay.
00:55:17It's working, right?
00:55:17Yep, we got it.
00:55:18You sure?
00:55:19Yes.
00:55:20Okay, I see it sliding down now.
00:55:21Hang on, wait. It burst here.
00:55:23Okay, I see it sliding down now.
00:55:24Hang on, wait. It burst here.
00:55:25Maybe we can...
00:55:26No, wait. It's coming out.
00:55:29Oh, no.
00:55:31Yeah, it tore open.
00:55:31Tie it, tie it, tie it, tie it.
00:55:34Oh, man.
00:55:34Oh, shoot.
00:55:35I just had a real bad feeling.
00:55:38We'll try this first.
00:55:39Okay.
00:55:40Here.
00:55:43Okay, so far so good.
00:55:45All right.
00:55:45No, wait. This one, too.
00:55:46Maybe down more?
00:55:47No, stop, stop.
00:55:50Yeah, this one, too.
00:55:51Damn it.
00:55:52It's oozing out.
00:55:53Well, this isn't expected.
00:55:54Yeah.
00:55:55The process is really delicate.
00:55:58To make the sausage, the stuffed bladder needs to be steamed.
00:56:02I didn't expect this kind of hurdle.
00:56:05Ugh, damn it.
00:56:08I didn't think they'd burst.
00:56:10Um, yeah, we were a bit panicked.
00:56:13They were fine earlier.
00:56:14Ugh, damn it.
00:56:19This is really bad.
00:56:27We used all the standard seafood that you'd expect.
00:56:31Blue crab.
00:56:33Abalone.
00:56:36Shrimp.
00:56:37And finally, monkfish.
00:56:39It's the shrimp of the sea.
00:56:41But then we thought we should feature the land, too.
00:56:45So we decided that our dish should incorporate spring vegetables as well.
00:56:51Our dish is a medley of seasonal ingredients.
00:56:54Fresh seafood and fresh vegetables, the land and sea.
00:56:58It's most similar to a bouillabaisse, or a stew.
00:57:01And the star of the show is the blue crab.
00:57:05Should we steam them all?
00:57:06Yeah, let's do that.
00:57:08The meat's spread, but that works well.
00:57:11Okay, that's enough.
00:57:12Let's do 30 minutes.
00:57:15After giving the crabs a good wash,
00:57:17we took them and popped them in a steamer where they sat for about 28 minutes.
00:57:30Every season, when I have friends or guests visit my hometown,
00:57:33I cut the ends of the blue crabs and serve those to my guests first.
00:57:40The hindmost legs at the end are called dokbal.
00:57:43They're an incredibly delicious part of the blue crab on account of its meatiness.
00:57:52It's also easy to eat.
00:57:56If we're using blue crabs, how about we set aside and serve the dokbal?
00:58:00Serve what?
00:58:01Dokbal, the backmost limbs.
00:58:03That's what we call them.
00:58:04Oh, these legs?
00:58:05You know, now that you mention it, that reminds me of something.
00:58:08Oh, yeah?
00:58:09So, there's this dish.
00:58:11You coat it in egg and then you cook the whole thing in broth, the dashi stock.
00:58:15I see.
00:58:16And you don't keep boiling it.
00:58:18You know, in general, they say the best way to enjoy blue crab is to steam it.
00:58:23How do we reprocess that and take it one step further?
00:58:27That's the question.
00:58:29I want to add my touch.
00:58:32You think we can win with this?
00:58:34Yeah, I think we can.
00:58:37Once we've removed the blue crab meat, we'll use the shells to make a broth.
00:58:41And then use dried bonito flakes to create a second broth.
00:58:51Two different broths.
00:58:52And then, once they've been combined, that's our base for everything else.
00:59:02Here's the dokpao.
00:59:04If I have more later, I'll bring them over too.
00:59:05Got it.
00:59:07Then we take the legs, coat them in egg yolk.
00:59:09And then, once they've been combined, that's our base for everything else.
00:59:23Here's the dokpao.
00:59:25If I have more later, I'll bring them over too.
00:59:27Got it.
00:59:34Then we take the legs, coat them in egg yolk, and gently place them in the broth.
00:59:40And as the yolk coating slowly absorbs the broth and its flavors, we get braised crab legs.
00:59:51And after a bit, I take them out, and do the same thing with the shrimp.
01:00:01They all pass through the broth, shrimp after shrimp.
01:00:09How did you do this?
01:00:13With the blue crab and abalone, we wanted to find a way to present their flavors in different ways.
01:00:19I steamed the abalone with some sake.
01:00:22Young-nim, the abalone's done too.
01:00:26Once Chef Che prepared the abalone,
01:00:28I sauteed some Kyogo mushrooms, king oyster mushrooms, and Italian parsley.
01:00:35At the top of the abalone is a small divot,
01:00:38and I went ahead and stuffed that with the mushroom mix.
01:00:44And then I took each one, and pressed it stuffing side down onto a hot frying pan.
01:00:48Next, I handmade some gnocchi.
01:01:01And I thought, for more flavor, it might be nice to stuff the gnocchi with blue crab meat.
01:01:05Which meant my gnocchi ended up resembling potato omshi.
01:01:16The goal is to individually and carefully prepare each element, and then plate them together.
01:01:20Ah, dammit.
01:01:26This is really bad.
01:01:27Should we try tying it?
01:01:28Like here? At the end?
01:01:30What if we use plastic wrap?
01:01:32Is that even possible?
01:01:34I'll take this piece and try rolling it.
01:01:41Do we give up?
01:01:42No, we'll fix this.
01:01:48Here.
01:01:50What?
01:01:51All right, let's see.
01:01:52Let's hope.
01:01:53How long should it steam?
01:01:5415 minutes.
01:01:56It needs to look good too.
01:02:02What's wrong with me?
01:02:04I've gotta 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.
01:02:18Since the fish didn't marinate as long as we wanted,
01:02:22I gave the fillets another coat before grilling them.
01:02:26Now we just need that thing to turn out.
01:02:34Chef.
01:02:35Yes?
01:02:36What is it?
01:02:37Come here.
01:02:38Is it bad?
01:02:40Look at this.
01:02:41What?
01:02:50I think it worked.
01:02:51Just gotta taste it.
01:03:05Delicious.
01:03:06And you know what?
01:03:06It's good, right?
01:03:07Let's grill that.
01:03:08Honestly, Chef Sam Kim is the best partner I've ever had.
01:03:12Let's finish it off.
01:03:14The base of our dish is simple.
01:03:16A sweet and tangy tomato slice with a balsamic sauce.
01:03:19Then we place our swim bladder sausage, which adds a rich and creamy flavor.
01:03:27Hand me the fish.
01:03:30Ooh, that's hot.
01:03:31And finally,
01:03:32and the saucepan.
01:03:32And finally served in a tiny saucepan.
01:03:32And finally, served in a tiny saucepan is the salty prosciutto sauce to tie together.
01:03:44Wow.
01:03:45For our dish, we prepared croak, using a Japanese technique known as misoyaki, we chose a sweet marinade with white soybean paste, then grilled the fish over charcoal.
01:03:56Beneath the filet is a cut of croaker sausage, which we made by stuffing the swim bladder and steaming it.
01:04:04And finally, there's an umami forage sauce made with Italian prosciutto ham.
01:04:07Looks good.
01:04:13We'd recommend eating all three elements together.
01:04:15All three?
01:04:16Yes.
01:04:16Not separately.
01:04:17That's right.
01:04:37I was hoping that their faces would light up when they finally tasted the swim bladder.
01:04:55All right.
01:04:55So, I don't know your history well, but you've cooked together before, right?
01:05:00We've cooked together, but not like this, as a true duo.
01:05:04Oh, okay.
01:05:04And since we both have our own specialties, we wanted our dish to feel like Italian-enveloped Japanese cuisine.
01:05:13Italian-enveloped Japanese?
01:05:14Yes.
01:05:22Croaker misoyaki and prosciutto sauce.
01:05:24I mean, considering how they looked, it's just like round two, when you have to stand and listen to them.
01:05:37And for me specifically, it had been unpleasant, so I was really nervous.
01:05:44The liberation has ended.
01:05:51Chef Jung Ho Young and Chef Sam Kim.
01:05:57Your survival candidates.
01:05:59Congratulations.
01:06:01Your survival candidates.
01:06:03Congratulations.
01:06:04When I saw the sliced tomatoes at the bottom, I didn't know if that would really contribute an Italian flavor.
01:06:13But the Italian flavor was present throughout, and the whole dish was very harmonious.
01:06:17Chef Jung, you said that your concept was Italian-enveloped Japanese cuisine.
01:06:23And I think you two really nailed that.
01:06:25When I tasted it, that's exactly how the flavor is kind of layered in.
01:06:29It's one thing to have clear intentions, but it's another to actually deliver.
01:06:33And I really enjoyed it.
01:06:36Well done.
01:06:42Team Jung Ho Young and Sam Kim, please move to the survival zone.
01:06:49I was hoping we'd made something really commendable, so I feel really proud.
01:06:54We survived.
01:06:55We get to stay a bit longer.
01:06:57Hey, Chef.
01:06:58Should we maybe start plating?
01:06:59What?
01:07:00Maybe with this?
01:07:01Sure.
01:07:02I'm all done.
01:07:03Okay.
01:07:03The time has come for all the little elements to come together.
01:07:08Think of it like a showcase.
01:07:12A demonstration of both Japanese and Italian methods.
01:07:15Right down to the veggies with peas cooked in soy sauce.
01:07:21Oven roasted potatoes.
01:07:22And pan fried asparagus.
01:07:28But it all comes together on one single platter.
01:07:31The techniques and expertise of Chef Kim Sung-woo
01:07:40are present alongside my own.
01:07:44And I think all of this really comes together in one big delicious dish.
01:07:50Soak them in broth?
01:07:53Sure.
01:07:57And when they take a bite, the eastern and western influences should both be palpable.
01:08:02It's very pretty.
01:08:12Yeah.
01:08:13And it looks delicious.
01:08:15The name of our dish is land and sea.
01:08:18For the base, we used Italian cooking techniques.
01:08:22But as a Japanese chef, I wanted to find a way to add some Japanese elements too.
01:08:28And so I was reminded of a dish made with soybean paste.
01:08:33So we made two broths, one with crab, one with bonito flakes and blended them together.
01:08:38Were the vegetables cooked together?
01:08:40Or were-
01:08:41They were cooked separately.
01:08:42Yes.
01:08:42Each vegetable?
01:08:43Yes.
01:08:43Because each of them cooked differently.
01:08:45Yes, that's why.
01:08:46So you cooked them separately.
01:08:47Yes, exactly.
01:08:47Brought them together?
01:08:48Is there an order to this?
01:08:50I would recommend starting with the ttokbal.
01:08:52Ttokbal?
01:08:53Because traditionally, we reserve that for special guests such as yourselves.
01:08:57So I say ttokbal.
01:08:59You can use your hands.
01:08:59Ah, okay.
01:09:00That's it.
01:09:01And then I'd take a small spoonful and pour it over the top.
01:09:08It's like when you get a big meaty piece of crab.
01:09:12That's ttokbal.
01:09:14And when you bite in and all the meat slides out, there's nothing like it.
01:09:27But their faces didn't really change, which confused me.
01:09:34Next, I'd try the potato gnocchi, which has a creamy internal texture.
01:10:15Please excuse us.
01:10:18This is very good.
01:10:30Yes, the soup base is good and it's incredibly delicious.
01:10:34I agree.
01:10:34It's like being in Japan, then Italy, then Japan, then Italy.
01:10:38Just back and forth.
01:10:39Right.
01:10:40It's a really fun dish.
01:10:41It's a really fun dish.
01:10:41Different flavors.
01:10:43Everything looks good too.
01:10:44Kind of want to jump in and try everything.
01:10:45Like, oh man, what's that?
01:10:47I loved it.
01:10:47Yeah, they did an incredible job.
01:10:50Chefs Chaikong Ruk and Kim Sung Un.
01:10:55Your survival candidates.
01:10:56Congratulations.
01:10:58Your survival candidates.
01:10:59You know, in a really technical sense, every single component in this dish, the vegetables,
01:11:12the crab, the abalone, the Chinese yam was perfect.
01:11:15And even though I'm a judge, just speaking as the person eating it, it made me feel like a kid again.
01:11:22I kept asking myself, what do I eat next?
01:11:26I wanted to try it all, all of the different flavors, the different textures.
01:11:30And at one point, I wanted to steal from Judge Peck's plate.
01:11:34And if he didn't finish his, I would've.
01:11:36I'm tearing up a bit, but it feels amazing when you get that kind of feedback.
01:11:42It was a harmonious dish.
01:11:43It was a harmonious dish.
01:11:44Well done, chefs.
01:11:45Great job.
01:11:50I just had goosebumps all over.
01:11:56And I thought, you know, maybe we'll make it to the end.
01:12:02All the tastings have concluded.
01:12:05The judges will now deliberate to determine which team survives and which team is eliminated.
01:12:12The first place team selected from the survival zone will automatically advance to the top seven.
01:12:19And the last place team selected from the elimination zone will be sent home.
01:12:23Now let's see here.
01:12:28They all did well.
01:12:29I think while they were all technically solid, it's more challenging to try and showcase your own style.
01:12:35I think those two did well together.
01:12:39Even as a survivor candidate, I knew there were no guarantees.
01:12:43I looked at the chefs standing next to me.
01:12:50None of them deserved to go home.
01:12:51But also, I really wanted a moment to breathe.
01:12:55Now as for the team to be eliminated.
01:12:57I think that's a much harder call.
01:12:59Yeah.
01:12:59I think we'd be up there if I'd listened to you.
01:13:02Don't say that.
01:13:02I'm sorry.
01:13:03Sorry.
01:13:04No, don't be.
01:13:05It was a tough challenge, but at least we still had fun together.
01:13:08You know?
01:13:10The judges have reached their final decision.
01:13:17Now then, the time has come to announce the results of round four.
01:13:22The black and white alliance battle.
01:13:24The judges have selected for elimination.
01:13:35Are they really starting with that?
01:13:37The candidates for elimination are team Park Hyun-nam and Choi Hyo-gang.
01:13:44Even now, I don't think there's a single part of the cooking process I regret.
01:13:48Team Hudeok-chook and Choi Sung-hyun.
01:13:54Of course, I'd love it if we made it to the next round.
01:13:56He's grown up quite a bit.
01:14:00And team Kim Hee-hyun and venerable Sun Jae.
01:14:02As long as I'm here, I just want to do my best and have fun.
01:14:09I'm just really trying to stay optimistic.
01:14:11It was a tough call, but we had to pick one.
01:14:14And that team is...
01:14:20And that team is...
01:14:23Chef Choi Yoo-gang and Chef Park Hyun-nam.
01:14:26Thank you, chefs.
01:14:36Ultimately, we felt there was a lack of harmony between each of your culinary styles.
01:14:41And that's why we chose to eliminate you.
01:14:45It's all about survival.
01:14:47In the end, all but one is going home.
01:14:49So being able to come this far and being able to stand as equals with these incredible chefs,
01:14:54especially Master Park Hyun-nam, I want to pat myself on the head and say,
01:14:58you did good, Yoo-gang.
01:15:00I have no regrets.
01:15:01Being eliminated doesn't mean you're a failure.
01:15:04So I want to say I'm so, so happy that I managed to get this far and grateful that I was here.
01:15:11Yes.
01:15:12Wait, here's two spots.
01:15:13Okay, you put yours up here.
01:15:16There.
01:15:17Great job.
01:15:19Let's go together.
01:15:23Let's go, let's go.
01:15:25Next, the time has come to announce the one and only surviving team and the first two contestants to secure their spots in the top seven.
01:15:37I'm so nervous.
01:15:39If they call us, let's run.
01:15:40I want it so bad.
01:15:41It'll be okay.
01:15:42You'll see.
01:15:44The candidates for survival are Im Sung-kun and Brewmaster Yun.
01:15:50It was wonderful and devoid of any excess.
01:15:53I can't remember the last time I had SOM that was that good.
01:15:56Team Sun Jung-won and Culinary Monster.
01:15:59The apple, the caviar, and the overall buttery flavor.
01:16:02It wasn't just delicious.
01:16:04It was also well executed.
01:16:05Team Jung Ho-young and Sam Kim.
01:16:08Your concept was Italian-enveloped Japanese cuisine and you nailed that.
01:16:11The Italian flavor was present throughout and the whole dish was very harmonious.
01:16:15And Team Chaikong-rok and Kim Sung-un.
01:16:17The constant back and forth between the Italian and Japanese flavors was fun and exciting.
01:16:22I wanted to steal from Judge Peck's blade.
01:16:25The first place team for the Black and White Alliance battle.
01:16:34Is Team Im Sung-kun and Brewmaster Yun.
01:16:36Is Team Im Sung-kun and Brewmaster Yun.
01:16:39Congratulations.
01:16:45Chef.
01:16:45Congratulations.
01:16:46Congratulations.
01:16:47And they finished first, too.
01:16:49Congrats, guys.
01:16:50Cool.
01:16:51So cool.
01:16:52It must have been delicious.
01:16:53The greatest point of consideration when selecting a winner was the harmony displayed by the teams and
01:16:59their dishes.
01:17:00The pork galbi was great, but it wouldn't have, you know, stood out on its own.
01:17:05And if Brewmaster Yun hadn't prepared her radish salad, Sam and Sam Jung,
01:17:09that sense of synergy would have been missing.
01:17:12Chef Im's pork galbi was really excellent.
01:17:15But eating it as Sam, with the radish salad and Sam Jung, I realized that I sensed both of you.
01:17:22Your cooking styles were conveyed to me so clearly.
01:17:25And the way that their individual styles mingled so well together was quite moving outside of this competition.
01:17:32If they ever opened a restaurant together, I'd be a loyal customer.
01:17:36From the first round until now, I just can't believe everything that's happened to me.
01:17:41And getting the chance to partner with someone like Chef Im was...
01:17:45It was a great honor.
01:17:49So I'd like to thank you, Chef Im, for everything.
01:17:53No, don't cry.
01:17:54No need to cry.
01:17:55It's a good thing.
01:17:56When you consider what they did in an hour, I mean they're pros.
01:18:01They're built different.
01:18:03There.
01:18:03Raise us up, then knock us down.
01:18:10Does this mean we have to do something?
01:18:12Probably.
01:18:14To the five teams whose statuses have not been determined, please return to your workstations.
01:18:22Are we going again?
01:18:30What now?
01:18:31I'm already tired.
01:18:33Are we making something?
01:18:34Probably right now, huh?
01:18:36Shh.
01:18:38Oh my god.
01:18:39It'd be cruel to eliminate us here.
01:18:43As of right now, there are only five available slots for the next round of the competition.
01:18:52Come on.
01:18:55With that, we will now reveal the method that will be used to select the remaining contestants.
01:19:07What is it?
01:19:10Oh?
01:19:11Huh?
01:19:13What?
01:19:17We're spinning.
01:19:18Oh no.
01:19:21What?
01:19:22Now they spin, too.
01:19:24Oh.
01:19:25Oh man.
01:19:26We're moving now.
01:19:26Okay, cool.
01:19:32Well, I'm impressed.
01:19:35Does that mean...
01:19:37Oh my god.
01:19:40They're actually spinning.
01:19:41Who knew?
01:19:42They can't be serious.
01:19:44I can't believe they did that.
01:19:49Announcing the second match of round four.
01:19:54The one-on-one life or death match.
01:19:57What?
01:19:58Oh no.
01:20:01Your opponent for the one-on-one life or death match...
01:20:07...is standing right in front of you.
01:20:09Really?
01:20:13Wow.
01:20:15Oh my god.
01:20:16What do we do?
01:20:17Man, this sucks.
01:20:19It's face to face, huh?
01:20:20It's face to face, huh?
01:20:30One-on-one life...
01:20:33It's face to face, huh?
01:20:36It's face to face, huh?
01:20:37This is not in a movie name.
01:20:41So strong.
01:20:44I mean, so stress on the thought and did just get into the of this?
01:20:4620 days.
01:20:48Woo!
01:20:53What do we do?
01:20:54What do we go further?
01:20:56How would we live?
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