- 11 minutes ago
Culinary Class Wars - Season 2 Episode 10
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00:00:01Oh no!
00:00:02What?
00:00:03Now they spin too!
00:00:04Why?
00:00:05Whoa!
00:00:06They're spinning!
00:00:07Oh man!
00:00:08They're rotating!
00:00:09Wow!
00:00:10Wait!
00:00:11Oh!
00:00:12What's happening?
00:00:13I didn't see that coming!
00:00:15Ugh!
00:00:16Oh my god!
00:00:17The second match of the fourth round is...
00:00:21A one-on-one life or death match.
00:00:25The opponent you will face in this life or death match...
00:00:30Will be none other than your former teammate.
00:00:36Crazy.
00:00:39This is unbelievable.
00:00:45Man, this sucks.
00:00:49An hour ago we were like, we gotta make it up there together.
00:00:55And just like that, we're enemies.
00:00:57Like this?
00:01:00Oh my god.
00:01:04Oh...
00:01:05I mean it's venerable Sanjay.
00:01:07I'm up against a master.
00:01:09This is nuts.
00:01:10We chose our partners based on how good they are.
00:01:13He's a chef I wanted to avoid cooking against.
00:01:15We went from friend to foe.
00:01:17So dramatic.
00:01:18Also, for this round four one-on-one life or death match...
00:01:28You can use only the ingredients you used in the previous team battle.
00:01:37Amazing.
00:01:38Okay, let's do this.
00:01:39Brilliant.
00:01:40That's just brutal.
00:01:41Here come the ingredients.
00:01:42Oh jeez, come on.
00:01:43Oh, I see.
00:01:44That's why they told us to buy double our amounts.
00:01:45Oh man.
00:01:46Yeah.
00:01:47I knew something was off.
00:01:48That's why we bought double.
00:01:49I thought it was weird at the time.
00:01:50It was all for this.
00:01:51Wow.
00:01:52Wow.
00:01:53This means the two of you must share the ingredients you each used for the previous challenge.
00:01:58Oh, that's crazy.
00:01:59Oh.
00:02:00How many?
00:02:01Divide them however you wish.
00:02:02But every chef must create a dish that will defeat their opponent.
00:02:03Wow.
00:02:04We're going to see completely different dishes.
00:02:05Yeah.
00:02:06They'll have to do this.
00:02:07Yeah.
00:02:08That's why we bought double.
00:02:09That's why we bought double.
00:02:10I thought it was weird at the time.
00:02:11It was all for this.
00:02:12Wow.
00:02:13This means the two of you must share the ingredients you each used for the previous challenge.
00:02:16Well, it's crazy.
00:02:17Ah.
00:02:18How many?
00:02:19Divide them however you wish.
00:02:21But every chef must create a dish that will defeat their opponent.
00:02:26Wow.
00:02:27We're going to see completely different dishes.
00:02:30Yeah, they'll have to make something new.
00:02:33What do I make?
00:02:35In the end, each winner of the one-on-one match will advance to the top seven, and the loser will be eliminated.
00:02:43Also, in this match, no one will have a second chance to return.
00:02:49Wow.
00:02:51This is insane.
00:02:54Oh, man.
00:02:56We were both pretty happy, working together like Master and Apprentice.
00:03:02But now...
00:03:05This is so mean.
00:03:09We had a talk when we first teamed up.
00:03:18We had to stay positive.
00:03:21I was given a second chance, and I made it this far.
00:03:27There's no bad blood.
00:03:29You good?
00:03:30Now, we're parting ways.
00:03:31Yeah.
00:03:32At this point, I think I'm allowed to be a little selfish.
00:03:37This won't be your last hug.
00:03:40Yeah, all right.
00:03:41Yeah.
00:03:42For us, the competition should be friendly, so I hope we don't turn on each other.
00:03:51Perhaps my philosophy as a monk is too positive, but that's how I see it.
00:03:58The situation is kind of sad.
00:04:03We all have our own ambitions.
00:04:06We just keep them to ourselves, but we all want to be the best in the end.
00:04:12You know, that's how it goes.
00:04:14I mean, this is a competition, after all.
00:04:17Sir?
00:04:18Yeah.
00:04:19This is such an honor.
00:04:20Good luck to you.
00:04:21Thanks.
00:04:22I'm just grateful to be here.
00:04:23Yeah, don't be nervous.
00:04:24Right, right.
00:04:25I won't.
00:04:27We shouldn't be stressed about it.
00:04:29We should just have fun.
00:04:31I have so much respect for him.
00:04:34But we go way back.
00:04:37But here that all goes out the window.
00:04:41I gotta win.
00:04:43Culinary monster, he's definitely a talented chef, you know?
00:04:47He'll do great.
00:04:49But I'll do better.
00:04:51I feel confident.
00:04:53Attention, chefs.
00:04:54We will now begin round four.
00:04:57The one-on-one life or death match.
00:05:01Woo-hoo!
00:05:07The crabs?
00:05:09How many?
00:05:10Let's do one and a half.
00:05:12Okay, sounds good.
00:05:14We have to split the ingredients.
00:05:16Of course.
00:05:17I used one blue crab.
00:05:19Okay.
00:05:20You can have all that.
00:05:21Okay.
00:05:22You know, during the first challenge, they were allies.
00:05:25So they must have spent a lot of time talking about the ingredients they're using.
00:05:30So now they should be able to anticipate each other's moves.
00:05:33Read each other's minds.
00:05:34Exactly.
00:05:35Since we had to work with the ingredients we'd already bought, we were both cooking with
00:05:41similar stuff.
00:05:43There wasn't much of an opportunity to try something new.
00:05:47Take the abalone.
00:05:48We have one carrot and one zucchini.
00:05:50We have to divvy it up.
00:05:51This is tough.
00:05:52What should I do?
00:05:53We've got tons of ingredients.
00:05:54We bought so much.
00:05:55What's that?
00:05:56It's just...
00:05:57You think we bought too much?
00:05:58Maybe not.
00:05:59It's great we've got so much.
00:06:00I think we had about 10 different ideas when we initially bought all of our ingredients.
00:06:01Wow, we really bought a lot.
00:06:02I had no idea this would pay off.
00:06:03I think we had about 10 different ideas when we initially bought all of our ingredients.
00:06:05Wow, we really bought a lot.
00:06:06I had no idea this would pay off.
00:06:15I think we had about 10 different ideas when 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.
00:06:41First, I had to make sure and clean the croaker.
00:06:47The 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.
00:07:11Braising.
00:07:19Truth is, I'm great with braising.
00:07:22I added cooking wine, sake, sugar, and then the fish and started braising.
00:07:27The fish gets a bit tender as it absorbs the sweetness.
00:07:36I added brewed soy sauce and simmered till glossy.
00:07:40That's when I added the burdock roots.
00:07:49I also cubed some tofu.
00:07:54And seared them with a torch.
00:07:56That way, they'll be firm on the outside but tender on the inside.
00:08:00And 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.
00:08:25Can I have it?
00:08:26It's over there.
00:08:28The swim bladder tears so easily.
00:08:30It tears?
00:08:31On the end.
00:08:33What's this?
00:08:34What?
00:08:37Oh, that's the...
00:08:37You cut into it?
00:08:38No, I just cut off the head.
00:08:39Did you do this on purpose?
00:08:40No, no.
00:08:41Wow.
00:08:42What?
00:08:43You knew I wanted it.
00:08:44No, I swear I didn't.
00:08:46I was rushing and cut off the head.
00:08:53I can't believe you wasted this.
00:08:57I'm making steamed croaker swim bladder again.
00:09:00In the first match, I was planning to stuff the bladder whole.
00:09:04But it kept splitting from all the filling.
00:09:08This time, I decided to cut it.
00:09:10And then I was able to fit more filling inside.
00:09:17Hello.
00:09:18What are you planning?
00:09:18Oh, me?
00:09:19For now, I'm thinking about making the previous dish we made.
00:09:23But this time, in my own style.
00:09:25Less Japanese, more Italian.
00:09:26Right, right.
00:09:27That's why you're using that same broth.
00:09:29Yeah, I'm making some fresh broth, then combining the two.
00:09:34Because you can reuse the same ingredients.
00:09:36That's right.
00:09:36Got it.
00:09:37For the team battle, we coated the fish with miso and grilled it over charcoal.
00:09:42I wanted to show them the dish can be totally different when you use a different method with confidence.
00:09:50I left the olive oil in a pot on low heat.
00:09:55And added croaker.
00:09:56That way, it cooks slowly at a low temperature.
00:10:03That makes the interior incredibly tender.
00:10:07I thought, what kind of sauce should I make?
00:10:12And then I thought, maybe basil pesto.
00:10:15So I combined basil pesto and heavy cream.
00:10:20And added some parmesan to make the sauce nice and thick.
00:10:24You 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.
00:10:38Oh, 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.
00:12:12I made a very popular soy braised dish.
00:12:25I made a very popular soy braised dish.
00:12:26hello please explain i use croaker same as last challenge last time we coated it with miso and
00:12:37grilled it over charcoal but this time i poached it in oil as for the sauce i wanted to make it
00:12:43with the aroma of basil and a creamy texture then the sauce next to that is the one i used earlier
00:12:49which i modified a bit and used again with this dish it does look like that last dish
00:12:55it's similar but it's closer to what i initially wanted to try with a few changes
00:13:00you'll notice that i've included some tomatoes and grilled spinach
00:13:06it'll be even better if you eat it with the spinach
00:13:10the basil pesto is a creamy sauce it's tasty
00:13:29even if this dish resembles the one before
00:13:34yes the color of it still comes through
00:13:38yeah it's completely totally different absolutely it's so different
00:13:41and 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
00:13:56they 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
00:14:19so i cut it thick before i steamed it
00:14:21on top i placed shiso leaves
00:14:22and 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 then try it
00:14:33like this yeah
00:14:34yeah like that
00:14:35i'll cut it for you
00:14:52the belly
00:14:53eat the ginger with anything
00:14:56yeah it can be enjoyed with any of it
00:15:03each ingredient's flavor is distinct and pairs well with the sauce
00:15:23han sangje's facial expressions are pretty hard to read
00:15:27i hope he has a clear idea of what i was aiming for
00:15:31with the dish
00:15:32thank you for the dish
00:15:36yes thank you
00:15:43now judges please decide which chef survives and which chef does not
00:15:49have a clear idea of the dish
00:15:50yes
00:15:51yes
00:15:52yes
00:15:53yes
00:15:54yes
00:15:55yes
00:15:56yes
00:15:57yes
00:15:58yes
00:15:59yes
00:16:00yes
00:16:01yes
00:16:02yes
00:16:11yes
00:16:12yes
00:16:13yes
00:16:14yes
00:16:15yes
00:16:16yeah
00:16:17yes
00:16:18no
00:16:19anything
00:16:20yes
00:16:21I feel like sweet braises are very challenging to make.
00:16:26The supplementary ingredients combined with the fish complemented each other while also highlighting their individual characteristics.
00:16:34Especially when I dipped the swim bladder in the braise sauce.
00:16:39It was so good, I didn't need to try the rest of your dish.
00:16:46Braises have such a direct, straightforward flavor, so I might be a bit partial to them.
00:16:51I voted for 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.
00:17:21And the cooking methods you had, I thought it would be good for you.
00:17:25Now we discuss it. Where should we go?
00:17:29Oh, jeez.
00:17:35Wow, this isn't easy.
00:17:36I mean, to be honest, it's not easy to keep the texture from drying out, you know?
00:17:42You're right about that.
00:17:43Yeah, that's why.
00:17:44If I'm judging by just one spoonful, it tasted good, but...
00:17:49They talked for a while.
00:17:53I kept thinking, which way will they lean?
00:17:56Now, judges, please announce the results.
00:18:04The winner of the first one-on-one match is...
00:18:11Jung Ho-young.
00:18:15Jung Ho-young.
00:18:16Jung Ho-young.
00:18:17Congrats.
00:18:23Great work.
00:18:24These chefs are supposed to be elite.
00:18:33So I think the fact that the fish fell apart was kind of an issue, you know?
00:18:39Just the tiniest bit of overcooking can cause the fish to fall apart, but the croaker was cooked so tender that it might seem overcooked when it's not.
00:18:48But Chef Jung Ho-young managed that aspect very well, and in the end, the dish was flawless.
00:18:54So we decided that it'd be more fitting to choose Chef Jung Ho-young.
00:18:59Chef Sam Kim, you are eliminated.
00:19:01You may now exit the arena.
00:19:08Oh, man.
00:19:10Good work.
00:19:11I promise I'll do my best to reach the end.
00:19:15You better win.
00:19:15You agreed not to hold a grudge.
00:19:20I want to thank him for an amazing match.
00:19:23Honestly, I feel relieved right now.
00:19:25There were...
00:19:26I have no regrets.
00:19:28Such a thrilling and memorable experience.
00:19:31We thought Venerable Sun Jae and Kim Hee-yun 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.
00:20:00I hope she does great.
00:20:02But I can't go easy on her.
00:20:03She needs to earn it, you know?
00:20:05It's a matter of pride.
00:20:06Going easy on her would only hurt her pride.
00:20:09As long as I have a knife, soy sauce, and a bit of soybean paste, I can do anything.
00:20:22There were so many ingredients.
00:20:25I thought long and hard about how I might use them all in preparing my dish.
00:20:28I 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.
00:20:41My bibimbap used ingredients from the earth, like carrots, burdock roots, spinach, and napa cabbage.
00:20:50And ingredients from trees, like mushrooms.
00:20:53I used ingredients given to us by the earth to create harmony.
00:20:56Next, 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, sautƩed 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.
00:21:22Mascarpone, and...
00:21:26Oh, is that it, Hyun?
00:21:33To be honest, I was pretty disappointed with the last challenge.
00:21:37I think where we saw the most discord was the soybean paste soup and your gimbab.
00:21:43This flavor profile is more complex.
00:21:45I 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.
00:22:15I 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, oh, I see.
00:22:40So this is what you were going for last time.
00:22:45To make the soybean paste bakpaki jam, I chopped piogo mushrooms, zucchini, and green chili peppers.
00:22:52And 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.
00:23:40We 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.
00:23:54Sure.
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.
00:24:09This is salty, but very easy to digest.
00:24:19Have a spoonful each.
00:24:21Here.
00:24:22Grab a spoon and eat.
00:24:23Yes.
00:24:25Oh
00:24:42Oh
00:24:44It's not what I expected when it's mixed.
00:25:12I'm surprised. The soy sauce, it has a special aroma.
00:25:16And you sautƩed the peppers. They're not raw.
00:25:19And if you add raw peppers, the flavors contrast.
00:25:22The flavor's too bold.
00:25:34They weren't just sampling her dish.
00:25:36They were eating an entire meal.
00:25:42I thought, wow, her dish must be delicious.
00:26:03They'll be too full to try mine.
00:26:04Both have their charms. Thank you.
00:26:20Hello.
00:26:22Wow, it's pretty.
00:26:23I tried making another dish using gopchang, seaweed, and abalone as the main ingredients.
00:26:32Start by trying the combination of one piece of abalone and the seaweed mascarpone.
00:26:37Then add the goo sauce and try it again.
00:26:39First, with the mascarpone?
00:26:41Yes. Just the mascarpone and abalone.
00:26:43Just those two together.
00:26:44Like this?
00:26:45Yes.
00:26:46With this?
00:26:47Yes.
00:26:48Is that part.
00:26:49Gopchang, seaweed, and mascarpone.
00:26:50Yes, gopchang.
00:26:51I actually think seaweed pairs quite well with dairy.
00:26:54You know?
00:27:04Mmm.
00:27:05Seaweed pairs well with mascarpone.
00:27:08Mmm.
00:27:09The sauce is great.
00:27:11Now try it together with the goo sauce.
00:27:13This?
00:27:14Yeah.
00:27:14Yeah.
00:27:18Why gopchang seaweed specifically with the mascarpone?
00:27:32Gopchang seaweed has a rougher texture.
00:27:34I think it's much sweeter and has a stronger umami flavor.
00:27:37So I simply ground it up in its roasted state and added mascarpone, a bit of sugar, and a bit of salt.
00:27:44Well, it's delicious.
00:27:53Judges, please announce the results.
00:27:56I voted...
00:27:58For Venerable Sanjay.
00:28:03Venerable Sanjay.
00:28:07Honestly, it doesn't really matter to me whether it's temple food or not.
00:28:13Venerable Sanjay prepared a dish with a lot of depth.
00:28:17Also, I felt like that she exhibited a lot of skill and care in her preparation.
00:28:23I voted...
00:28:25I voted...
00:28:26Venerable Sanjay.
00:28:33Ah, okay.
00:28:34Congrats, Sanjay.
00:28:35You've survived.
00:28:36It reminded me that a dish that seems simple at first can make you feel so good, despite the limitations of the ingredients.
00:28:46I thought, ah, this is what temple food can be.
00:28:49Tasting it inspired feelings of humility.
00:28:52I felt that in my stomach, at my core.
00:28:55I thought, so that's why she's so highly regarded.
00:28:58For this match, White Spoon Chef Venerable Sanjay has survived.
00:29:04Congrats.
00:29:04They recognize the value of temple cuisine and vegetarian food.
00:29:18In the end, what matters most to me is that the temple food was appreciated.
00:29:23Chef Kim Hyun, you are eliminated.
00:29:25Please exit the arena.
00:29:30I'm sorry.
00:29:31I was hoping they'd pick you, Hyun.
00:29:36I'm so sorry.
00:29:36Of course not.
00:29:37You did great.
00:29:37I've learned so much from you.
00:29:41Goodbye.
00:29:46In the end, I feel like I wasn't able to show them what I'm capable of.
00:29:51I know I could have done more, so that's disappointing.
00:29:54But it is what it is, I guess.
00:29:56I placed mine at the bottom to signify a reset for me as a chef.
00:30:02I'm wiping the slate clean and learning from it.
00:30:10Ugh, the lobster.
00:30:13You can use both.
00:30:18Okay.
00:30:18These two chefs might have a hard time using lobster, mango, and mayonnaise.
00:30:25That'll be tough.
00:30:26And just a few sauces.
00:30:29It was a bit of a challenge.
00:30:31We bought lobster and mango to use for our main ingredients.
00:30:36It was tricky because we had to use the same ingredients.
00:30:40We'd gotten some feedback about the Chinese-style mayo sauce that I wanted to keep in mind.
00:30:45The amount of mayo present, how it all came together, it felt greasy.
00:30:50And for me, it just didn't work.
00:30:52Though, in light of that, I thought,
00:30:54Chow mein, that's what I need to make this time.
00:30:57A spicy noodle dish called La Chow mein.
00:31:00Chow mein specifically means stir-fried noodles.
00:31:04Chow is a cooking term that literally means to stir-fry.
00:31:08And when you add the word main, it means stir-fried noodles.
00:31:11We had to use what was available.
00:31:20And at one point, I noticed that there were some fresh knife-cut noodles.
00:31:28To be honest, I'd never cooked with them before.
00:31:31But there weren't any other ingredients.
00:31:33The simplest way to say it is, I decided to prepare knife-cut Chow mein.
00:31:38When making Chow mein, the base is the most important part.
00:31:42In order to make the sauce, I needed to find a way to extract the rich flavor from the lobster.
00:31:47I took the lobster shells, stir-fried them, and then boiled them.
00:31:57And I made a rich broth.
00:32:01Obviously, I was limited to what I had available.
00:32:04But in terms of the care I took in making the dish, I didn't cut any corners or take any shortcuts.
00:32:14I was up against my student.
00:32:16So I had to do my best.
00:32:18As a student of Tokchuk, I didn't want my dish to tarnish his name.
00:32:27I decided to prepare lobster and mango with chili sauce.
00:32:31Obviously, our ingredients were limited.
00:32:34So to make the chili sauce, I adapted the spaghetti tomato sauce and added gochujang to it.
00:32:41I added some apple vinegar and chobanjang.
00:32:47Then I simmered the sauce to make it more like a Chinese-style chili.
00:32:53My main ingredients were lobster and mango.
00:32:57As chefs, I believe that regardless of what the ingredients are, we should be able to create a dish from them.
00:33:04I fried some mango and tasted it.
00:33:06It was sweet and soft on the inside.
00:33:14I thought, ooh, this combination is nice.
00:33:16So I fried it up and added it to the dish.
00:33:23I wanted to cook the broth down to strengthen the flavor.
00:33:27It was still a bit too rich and cloying.
00:33:29So I added a bit of spicy Chinese chili paste.
00:33:36That gave it a spicy kick, but still retained the delicious flavor of the lobster.
00:33:42In the end, the broth came out quite rich.
00:33:45The difference between regular la chow mein and the chow mein that I made is that I lightly boiled the noodles,
00:33:53then added a bit of oil before frying the noodles up in a pan.
00:33:57Crispy on the outside, soft on the inside.
00:33:59After that, I made the sauce and poured it all on top of the noodles.
00:34:04But the knife-cut noodles I used were a little too thick to fry.
00:34:10And pretty chewy.
00:34:12So, I figured rather than frying up the knife-cut noodles,
00:34:16I decided to change up the cooking method a bit.
00:34:27And I simmered them until reduced.
00:34:29One of the things about cooking that I find incredibly fun is that you can take something insignificant,
00:34:40and with a little creative thinking, you can create a totally new flavor, a brand new dish.
00:34:46I enjoy that part of the process so much.
00:34:49Hu Dao-chou never compromises with his cooking.
00:34:55I have so much respect for him.
00:34:58I'll do my best to honor him.
00:35:14I'm not anxious or worried at all about being eliminated this round.
00:35:19The most important thing is that I did my best.
00:35:22That I gave it my all.
00:35:24One hundred and ten percent.
00:35:42I prepared lobster with chili sauce,
00:35:45and fried up some sweet and tender mango.
00:35:49This is lobster.
00:35:51And mango?
00:35:52Yeah.
00:35:53Lobster.
00:35:54Where do we start?
00:35:56Uh, you should start with the mango, I think.
00:36:00Somehow, you use dobanjong and gochujang to create this flavor.
00:36:29It's a fried dish, so the sauce is important, and this is super complex.
00:36:33Yeah, I did my best to make a chili sauce.
00:36:36Right.
00:36:36I hope you like it.
00:36:39Of course.
00:36:39I used knife cut noodles to make lobster la chow mein.
00:36:52I hope you enjoy it.
00:36:53The mastic leaf prickly ash isn't included, so I can't call it a mala.
00:36:59I took out the ma part.
00:37:01So it's just la chow mein.
00:37:03La chow mein.
00:37:04For a chow mein dish, this is...
00:37:06You intentionally made it a bit soupy, yes?
00:37:09Yeah, I did.
00:37:09I did.
00:37:39A lot of Lao Chou, or Chinese dark soy sauce, is added to most China.
00:38:09So 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, hudokjuk.
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 for hudokjuk as well.
00:39:08For hudokjuk 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.
00:39:30Wow, I thought.
00:39:32This is so good.
00:39:34Chef hudokjuk is the oldest chef still actively cooking in our industry.
00:39:37But the way he works, if 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.
00:39:49It made me realize how much I truly admire him.
00:39:53And I think it humbled me in a way.
00:39:56Yeah.
00:39:57Chef hudokjuk has survived this one-on-one match.
00:40:00Woo-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.
00:40:25Chef Chun Sung-hyun, you are eliminated.
00:40:27Take your nameplate and exit the arena.
00:40:30Wow.
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.
00:40:38You were.
00:40:39For sure.
00:40:39Should 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, but it was unforgettable.
00:40:49Yeah, of course.
00:40:50That was fun.
00:40:50It was.
00:40:51Let's get together after this is over, yes?
00:40:54Great work.
00:40:55Just being able to compete with him in the same kitchen is an incredible honor, and I will
00:41:06always be a student of the master.
00:41:09Last challenge, they were forced to collaborate, but this is a chance to show off their own
00:41:23style more.
00:41:25I can see it.
00:41:26When 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, Taeyan, and that might give me a bit of an
00:41:43advantage.
00:41:48I 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, is this enough?
00:41:56Jeez.
00:41:57I can give you one more.
00:41:58No, no, it's fine.
00:42:00I used the rest of the seafood.
00:42:02I thought, what can I do to make this seafood into a great dish?
00:42:07So...
00:42:11I decided I'd make crepes.
00:42:18Lots of ingredients can be wrapped in crepes.
00:42:20You can create something harmonious with the seafood, and then eat it as a wrap.
00:42:28I combined the seafood, and sautƩed it.
00:42:31And then cut it into cubes, so it's easier to chew each bite.
00:42:43Added bechamel sauce, and sautƩed it well.
00:42:47And then I combined everything.
00:43:00Rolled it up.
00:43:01So the outside was more like a dumpling.
00:43:04It can be eaten all together.
00:43:05I 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?
00:43:21We got good feedback for the dish that we created together.
00:43:24But now that I'm working alone,
00:43:28I decided to call the dish...
00:43:31If it were just me.
00:43:34First, I thought through the different elements and flavors I created with chef Kim Sung-un.
00:43:40Like the potato gnocchi.
00:43:43I decided to use potatoes.
00:43:45I boiled the potatoes.
00:43:50Then passed them through a sieve.
00:43:55And added butter.
00:43:58And starch.
00:44:00Then kneaded it.
00:44:04After that,
00:44:06I braised some monkfish again.
00:44:13And put it in the potatoes.
00:44:15I shaped them
00:44:19into balls.
00:44:27The gnocchi inspired me
00:44:29to make it that way.
00:44:35And then I steamed them again.
00:44:40The outer layer of the potato mixture
00:44:42became chewy.
00:44:43I took gnocchi
00:44:46and developed it
00:44:48into this delicious
00:44:49and totally unique potato dish.
00:44:53The flavor will be somewhat new, I think.
00:44:58I needed the umami flavor of the crab
00:45:01to come through with this dish.
00:45:02The bisque sauce was essential.
00:45:06First,
00:45:07I boiled the blue crab.
00:45:08Then mashed it.
00:45:11And sautƩed it well.
00:45:17That looks delicious.
00:45:18When you roast blue crab,
00:45:22it's umami flavor gets stronger.
00:45:27Next,
00:45:27I strained it with a sieve
00:45:28and boiled it together
00:45:35with the potatoes.
00:45:36That became blue crab chowder.
00:45:41It's a cream soup
00:45:42with a base of blue crab
00:45:43and potatoes.
00:45:46I thought about the dish
00:45:48I made with
00:45:49Chef Kim Sung-Woon.
00:45:51I didn't want to follow that
00:45:53with just potatoes.
00:45:54So I tried a lot of stuff.
00:45:57He steamed the abalone
00:46:00and he stuffed it
00:46:03with pyogo mushrooms.
00:46:07But I covered it
00:46:08with the innards.
00:46:10I made a sauce
00:46:12with the abalone innards
00:46:13and spread it on top.
00:46:17Next,
00:46:18for the blue crab,
00:46:20the innards.
00:46:21I dipped them like this.
00:46:24I coated them.
00:46:25Last time,
00:46:27I coated them
00:46:28with egg yolk.
00:46:29But this time,
00:46:31I coated them
00:46:32with the innards.
00:46:35I kept the best parts
00:46:37of the dish
00:46:38that we made together.
00:46:43It's called
00:46:43If I Were Alone,
00:46:45but our collaboration
00:46:46is still there.
00:46:49Compared to Chef Che,
00:46:51I got more of the ingredients
00:46:53that I wanted.
00:46:55So I think
00:46:56I have a slight advantage.
00:46:59I think my dish
00:47:00turned out perfect.
00:47:06I wanted to include
00:47:08as many elements
00:47:09from the previous dish
00:47:09as possible.
00:47:11It turned out well,
00:47:12I think.
00:47:15I even included
00:47:16a tiny bit of asparagus.
00:47:23Explain the dish.
00:47:24Sure.
00:47:25So,
00:47:26the outside is crepes.
00:47:29I made rolls
00:47:30with the crepe,
00:47:31like himbab.
00:47:32For the base sauce,
00:47:34I made a white-style mash
00:47:35with early potatoes.
00:47:38The filling inside
00:47:40is mixed seafood,
00:47:42sort of like filling
00:47:43used for dumplings.
00:47:45The red bits
00:47:46look like salmon roe,
00:47:47but they're blue crab jang.
00:47:48The jang is presented
00:47:50like caviar.
00:47:50So when you eat it,
00:47:54you should cut into it
00:47:55and have the sauce
00:47:56and crepe together.
00:47:59I thought he'd copy
00:48:01my dish a little,
00:48:02but no.
00:48:04His dish
00:48:04was so different.
00:48:07I wondered
00:48:08what the judges
00:48:08would think.
00:48:12You should try it
00:48:13with the chowder,
00:48:14with the bisque.
00:48:18I intentionally
00:48:19made the chowder
00:48:20a bit spicy.
00:48:23What did you add
00:48:24to make it spicy?
00:48:26I added a bit
00:48:27of pepperoncino.
00:48:28Of course.
00:48:28The pepperoncino spice.
00:48:52It's nice and subtle.
00:48:54Right.
00:48:56Something like this
00:48:57often tastes
00:48:58like it disappears.
00:49:01But the size
00:49:02of those ingredients,
00:49:04the way that
00:49:05you cut them,
00:49:06I can taste that.
00:49:08Like,
00:49:08the filling,
00:49:10like the abalone,
00:49:11and crab textures.
00:49:13They're so nice.
00:49:17I think I have
00:49:18a good chance
00:49:18of winning.
00:49:26It looks like
00:49:27a rabbit.
00:49:28Please explain.
00:49:30Yes, so,
00:49:32last time
00:49:33we collaborated.
00:49:35So I thought
00:49:36if the ingredients
00:49:37were the same,
00:49:38but I was cooking alone,
00:49:41I would make something
00:49:42bite-sized,
00:49:43like this.
00:49:46The potato
00:49:46is the focus
00:49:47of the dish.
00:49:49The rest
00:49:50are side dishes.
00:49:53Potato manju.
00:49:54Enjoy.
00:49:55Enjoy.
00:49:55Yeah.
00:49:56What's inside
00:49:57the potato manju?
00:49:59I simmered
00:49:59some monkfish
00:50:00and used it
00:50:01as filling.
00:50:02So what's the order?
00:50:03How should we eat it?
00:50:05I think you can just
00:50:06eat the potato first.
00:50:08Just like that.
00:50:09And then,
00:50:10so we just
00:50:11bite into the potato?
00:50:13We don't cut it?
00:50:14Oh,
00:50:14you can cut it up.
00:50:15I see.
00:50:40why you consider
00:50:42the potato
00:50:42the focus
00:50:43of this dish.
00:50:45Now the crab legs.
00:50:46And then,
00:51:05thank you for the dish.
00:51:23How did that go?
00:51:26That happened
00:51:27so fast.
00:51:30That made me feel
00:51:31a little more despondent.
00:51:32Now,
00:51:41judges,
00:51:42please announce
00:51:43the results.
00:51:46I voted
00:51:47for
00:51:50Chef Kim Sung-un.
00:51:52The reason
00:51:53I voted
00:51:53for Kim Sung-un
00:51:54is
00:51:55he created
00:51:56a single dish
00:51:57with seafood
00:51:58and I thought
00:51:59he did an excellent
00:52:00job of
00:52:01bringing out
00:52:01those natural flavors.
00:52:04Those sweet,
00:52:04umami,
00:52:05and salty seafood flavors.
00:52:07So,
00:52:09I voted
00:52:10for Chef Kim Sung-un.
00:52:16I voted
00:52:17for Chef
00:52:21Chek Hong-rok.
00:52:22The truth is,
00:52:26the ingredients
00:52:26prepared by both chefs
00:52:28are incredibly flavorful
00:52:30and very distinctive,
00:52:31especially the seafood.
00:52:34But somehow,
00:52:35he managed to
00:52:36highlight the potato manju.
00:52:38I'd never tried that before.
00:52:39It was so memorable
00:52:41and I thought to myself,
00:52:44how is this possible?
00:52:46And then,
00:52:46the side dishes,
00:52:48I was genuinely surprised
00:52:49by the composition
00:52:50of the seafood.
00:52:56This feels like torture.
00:52:58I wish they'd just
00:52:59gotten it over with.
00:53:01It was so nerve-wracking.
00:53:04This sucks.
00:53:06I feel like
00:53:07the composition
00:53:08of Chef Chekong-rok's dish
00:53:10is, you know,
00:53:12completely unexpected.
00:53:14With all that seafood,
00:53:16I think that
00:53:17focusing on the potato
00:53:18was a good strategy.
00:53:19Yeah, exactly.
00:53:19But with the
00:53:21crab and abalone,
00:53:23when you think about
00:53:24who made
00:53:25better use
00:53:26of the ingredients,
00:53:28I mean,
00:53:28I get what you're saying.
00:53:28But anyone could make this.
00:53:29He combined all the ingredients
00:53:30and it was easy to eat.
00:53:32And the sauce
00:53:32was well executed.
00:53:34Mm.
00:53:34It worked well together.
00:53:35The other dish,
00:53:36compared to all
00:53:36the other chefs
00:53:37who also had to
00:53:38reuse ingredients
00:53:39from last round,
00:53:41it stood out the most.
00:53:42I was like,
00:53:43wow,
00:53:43the potato first
00:53:44with all that seafood
00:53:45in Manju form?
00:53:47I thought,
00:53:48oh, this is unique,
00:53:49so...
00:53:50Sure,
00:53:50but with Chef Kim Sung-Un's dish,
00:53:52I loved
00:53:53the sweetness
00:53:53of the crab,
00:53:54you know?
00:53:55Eating that
00:53:56was such a great experience.
00:53:57Of course,
00:53:58both are delicious.
00:53:59I just...
00:53:59Of course,
00:54:00but...
00:54:01I was like,
00:54:02man,
00:54:03it must be
00:54:03such a tough choice.
00:54:05I'm sure
00:54:06we're both nervous,
00:54:07not just me.
00:54:07It'll be fine.
00:54:09Okay,
00:54:09that's our choice.
00:54:11I mean,
00:54:12this is such
00:54:12a close call.
00:54:14Now,
00:54:19judges,
00:54:22announce the results.
00:54:25The survivor
00:54:27of this
00:54:28one-on-one match
00:54:30was,
00:54:34as you can see,
00:54:35a tough choice.
00:54:37the survivor
00:54:42of this
00:54:43one-on-one match
00:54:44is
00:54:48Chef Chekong Rock.
00:54:49Chef Chekong Rock.
00:54:51Congratulations.
00:54:52I never expected
00:55:01the potato to be
00:55:02the focus,
00:55:03but he made it
00:55:03the star of the dish,
00:55:05which was both
00:55:05shocking and brilliant.
00:55:07We thought
00:55:08he quickly created
00:55:09something new
00:55:10and with limited ingredients,
00:55:12without sacrificing
00:55:13the flavors.
00:55:14Chef Chekong Rock,
00:55:15you made a delightful
00:55:17surprise,
00:55:18so we scored
00:55:18your dish a bit higher.
00:55:20Kim Sung-un,
00:55:21you have been eliminated.
00:55:22Take your nameplate
00:55:23and exit the arena.
00:55:24I mean,
00:55:31what can you do?
00:55:32That's the nature
00:55:33of a competition.
00:55:35The best thing to do
00:55:36is humbly accept
00:55:37the result.
00:55:38I hope that he
00:55:40goes all the way.
00:55:42I hope he wins it all.
00:55:44I think
00:55:44I got lucky,
00:55:46in a way.
00:55:47And next round,
00:55:49I'll give it
00:55:51everything I have.
00:55:52Yeah,
00:55:53I'll keep fighting.
00:56:08I think he's one
00:56:19of the strongest contenders.
00:56:20But when the other
00:56:21chefs talk about him,
00:56:24I'm like,
00:56:24you're all great chefs, too.
00:56:26Why are you
00:56:27so afraid of him?
00:56:29Everyone here
00:56:29is a strong competitor.
00:56:31It's not like
00:56:31Chef Chekong Won
00:56:33is way better
00:56:33or ahead of the pack,
00:56:35somehow.
00:56:36I'm confident.
00:56:37I feel confident
00:56:38I'm giving it
00:56:39everything I've got
00:56:40every match.
00:56:42I'll have no regrets.
00:56:43I hope we can both
00:56:44create dishes that
00:56:45meet our high expectations.
00:56:47That's critical.
00:56:47It'd be embarrassing
00:56:48to offer them
00:56:49mediocre dishes.
00:56:50We will now begin
00:56:51round four,
00:56:53the one-on-one
00:56:54life-or-death match.
00:56:58The crabs?
00:57:00How many?
00:57:01Let's do one and a half.
00:57:03Okay,
00:57:03sounds good.
00:57:05Let's split them in half.
00:57:07Okay,
00:57:07got it.
00:57:07Sound good?
00:57:11And the caviar?
00:57:12I need the caviar.
00:57:14We both have crab
00:57:15and we both have caviar.
00:57:17You need the celery?
00:57:18Walnuts,
00:57:18celery?
00:57:19Just one.
00:57:20Okay.
00:57:21We split almost
00:57:22every ingredient.
00:57:23We took whatever was left
00:57:24and divided it in half.
00:57:42We had to repeat ingredients.
00:57:44Luckily,
00:57:45we have a good understanding
00:57:45of them.
00:57:46So that's good,
00:57:47I think.
00:57:47I think the most
00:57:50important thing is
00:57:51the sauce.
00:57:53That's the essence
00:57:54of cooking.
00:57:55It's fundamental.
00:58:00I'm using snow crab.
00:58:04I'm planning to use
00:58:05the snow crab broth
00:58:06as a sauce.
00:58:07Hello?
00:58:14Will this dish
00:58:15be completely different?
00:58:17I'm preparing
00:58:18something warm.
00:58:19A warm dish?
00:58:20Yes.
00:58:24In the last round,
00:58:25you didn't mention
00:58:27this dish to your teammate
00:58:28as an option.
00:58:29No,
00:58:29I didn't.
00:58:30I didn't mention
00:58:31any hot dishes,
00:58:32but his dish is a mystery
00:58:33to 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
00:58:42to 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
00:58:54like 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,
00:59:00I need to extract
00:59:00the base stock first.
00:59:02You always emphasize
00:59:03the sauce.
00:59:06Some champagne this time.
00:59:08For some flair?
00:59:09Yeah.
00:59:11Culinary monster
00:59:12says he'll win this.
00:59:13What do you think?
00:59:15I guess we'll see.
00:59:16Time will tell.
00:59:17Well,
00:59:17being confident
00:59:18isn't enough.
00:59:19Yeah.
00:59:19Yeah.
00:59:19The dish I'll be making
00:59:30is roasted snow crab egg custard
00:59:32with a champagne sauce
00:59:34and caviar.
00:59:36I looked at the ingredients
00:59:38and I thought
00:59:40it'd be perfect.
00:59:41The umami flavor
00:59:42from the roasted
00:59:43snow crab shell,
00:59:44the softness of the egg
00:59:46and the saltiness
00:59:46of the caviar,
00:59:47plus the champagne flavor.
00:59:49I wanted the first bite
00:59:51to be soft and smooth.
00:59:59First,
00:59:59I used the
01:00:00snow crab sauce
01:00:02with cream.
01:00:04And I made
01:00:05the egg custard.
01:00:07I grilled the crab legs
01:00:09over charcoal
01:00:09and carefully extracted
01:00:11the meat.
01:00:16Then I combined
01:00:17the egg custard
01:00:18and snow crab meat.
01:00:24After that,
01:00:25I gently baked it
01:00:26in the steam oven.
01:00:27I could see
01:00:34the oven was
01:00:36set to steam
01:00:37with a plate inside.
01:00:40So I figured
01:00:40steamed egg.
01:00:41The moment I saw
01:00:42it was a steamed egg,
01:00:44I knew I had this
01:00:45in the bag.
01:00:46I knew I'd win
01:00:47and I felt bad
01:00:48since we're friends.
01:00:49I thought,
01:00:51chef,
01:00:51you should have made
01:00:52something else.
01:00:53We need to make
01:00:53a single dish impressive,
01:00:55one that makes
01:00:56the judges go,
01:00:56this is so damn good.
01:00:57after one bite.
01:00:59And in order to do that,
01:01:01I figured,
01:01:02I need to make
01:01:03a warm dish
01:01:04that instantly delivered
01:01:05that rich shellfish flavor
01:01:07like an explosion.
01:01:22I made dumplings
01:01:23with snow crab meat.
01:01:24The ingredients are similar,
01:01:26but I aimed
01:01:26for a totally different flavor.
01:01:28You could think of it
01:01:29as sort of a
01:01:30Western-style soup dumpling.
01:01:35That feeling of the juice
01:01:37bursting out from inside,
01:01:39the dumpling filling,
01:01:40I wanted that
01:01:41to be a little creamy.
01:01:43So I took some soft tofu,
01:01:45a little bit of butter,
01:01:47and some rich,
01:01:48reduced snow crab broth
01:01:50and blended them all together.
01:01:55I emulsified it a bit,
01:01:57then added crab meat.
01:02:00The dumpling filling itself
01:02:02wasn't solid like meat,
01:02:03tofu,
01:02:04or kimchi.
01:02:05Instead,
01:02:06it was more of a liquid texture.
01:02:09The key to the dish
01:02:10was to fill the dumpling
01:02:11with broth.
01:02:12But crab broth
01:02:24had to burst in your mouth
01:02:25when you bit into the dumpling.
01:02:37I tasted it
01:02:38while I was making it.
01:02:39It was pretty good.
01:02:50To be honest,
01:02:51I'm not sure what he made.
01:02:54I didn't pay
01:02:55that much attention.
01:02:56I was focused on my dish.
01:02:58Twelve minutes.
01:03:03In the end,
01:03:04I knew it would all
01:03:05come down to the flavor.
01:03:06Twelve minutes.
01:03:09So I kept tasting
01:03:10as I cooked.
01:03:17I thought it turned out great.
01:03:19I kept asking myself
01:03:20which sauce and flavor combination
01:03:21could elevate this dish further.
01:03:23I used good champagne
01:03:28to make the sauce for the dish.
01:03:31Caviar and champagne
01:03:33pair well together.
01:03:34And champagne has a nice flavor.
01:03:40I added cream
01:03:41and reduced it
01:03:42to concentrate the flavor.
01:03:46Then made the sauce
01:03:48by blending it together.
01:03:49The harmony of it
01:03:51will be the highlight.
01:03:52They should taste
01:03:52the fullness
01:03:53and the flavor.
01:03:54It'll all work together
01:03:55and their only thought
01:03:56will be
01:03:56it's delicious.
01:03:58You never know
01:03:59what it'll taste like
01:04:00till you try it.
01:04:02So let's finish it
01:04:03and do a tasting.
01:04:07I wanted every part
01:04:08of the dish
01:04:09to be perfect.
01:04:11So I kept tasting it.
01:04:12I added a little lime juice
01:04:15and other elements
01:04:17to enhance the flavor
01:04:18of that first bite.
01:04:21I wanted to create a dish
01:04:22with a flavor that
01:04:23bursts in your mouth
01:04:25when you eat it.
01:04:30I kept improving the dish
01:04:32as I cooked
01:04:32adding new elements
01:04:33here and there.
01:04:35I loved how it turned out.
01:04:42Chef Sun is the type
01:04:50of chef
01:04:50that plates a dish
01:04:51in a very meticulous
01:04:53and detailed way.
01:04:56I think my strength
01:04:58ultimately lies
01:04:59in combining
01:05:00and creating
01:05:01delicious flavors.
01:05:03I thought the crab dumplings
01:05:05alone might not have
01:05:07enough of an impact.
01:05:08so I balanced
01:05:11the lack of seasoning
01:05:12with caviar.
01:05:16And at the very bottom
01:05:18I made a relish
01:05:19using apple and celery.
01:05:21That made it both tangy
01:05:23and sweet,
01:05:23vibrant but nuanced.
01:05:25The crab dumplings
01:05:26were quite rich
01:05:27so that balanced out
01:05:28the dish a little more.
01:05:30Then I topped it
01:05:31with a sabayon sauce
01:05:32that I made
01:05:33with champagne.
01:05:34I mixed egg yolks,
01:05:37champagne,
01:05:38and a little
01:05:41snow crab broth.
01:05:44Caviar pairs well
01:05:45with dairy
01:05:46or egg-based ingredients,
01:05:47things that have
01:05:48a more mild flavor.
01:05:51The relish at the bottom,
01:05:52the dumplings,
01:05:53and the sabayon sauce
01:05:54all taste sharp,
01:05:55I would say.
01:05:57They are all
01:05:58incredibly distinct.
01:06:00If you tasted this dish,
01:06:01you'd know exactly
01:06:02what I used
01:06:03to prepare it.
01:06:08I kept thinking,
01:06:17you have to stay focused.
01:06:20I told myself,
01:06:21you can do this.
01:06:25All you can do
01:06:26is your best.
01:06:26There's a contrast
01:06:36between the smooth egg,
01:06:38the salty crab,
01:06:39and the caviar.
01:06:41But despite the contrast,
01:06:42there's still a softness.
01:06:45I also added
01:06:46some crispy toasted bread
01:06:47to go with it.
01:06:50I didn't want to focus
01:06:51on one ingredient.
01:06:52I wanted each ingredient
01:06:53to stand out.
01:06:54a scent of lime zest,
01:06:58the taste of lime juice.
01:07:03In the end,
01:07:05I was pretty happy
01:07:06with how it turned out.
01:07:18Hello.
01:07:19The dish I prepared
01:07:20for you today is
01:07:22crab meat dumplings.
01:07:24Inside the dumpling,
01:07:27I blend in crab broth
01:07:29with soft tofu
01:07:29to make it creamy
01:07:30and mix that
01:07:31with crab meat.
01:07:33And the sauce
01:07:33is a sabian sauce.
01:07:36Scoop it all up
01:07:37and enjoy.
01:07:38One bite?
01:07:38Yep.
01:07:43Will 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.
01:07:49Yes.
01:07:50Like this?
01:07:52Yes.
01:07:52One bite?
01:07:52One bite?
01:07:53I'm going to go ahead.
01:08:23You said you added champagne?
01:08:47In the sabayon, yes.
01:08:47It's in the sabayon.
01:08:48Okay.
01:08:53Thanks for the dish.
01:08:58So, I used snow crab, snow crab custard, and champagne foam, and I prepared a snow crab sauce
01:09:18with caviar.
01:09:20Hopefully, you'll taste the balance between the crab, caviar, champagne sauce, and the
01:09:24egg as you eat it.
01:09:29With your spoon, scoop up half the caviar, okay?
01:09:32Yeah.
01:09:32Scoop it all up.
01:09:33At once?
01:09:33That's right.
01:09:34I'll go first.
01:09:34Go ahead.
01:09:35Go ahead.
01:09:42What's that mean?
01:10:12They 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?
01:10:53Egg and a bit of crab broth, a touch of cream, and a bit of milk.
01:10:58You made the broth?
01:10:59Yeah, I used that as the base.
01:11:02Thanks for the dish.
01:11:06Now, judges, please decide which chef should survive the challenge.
01:11:12Oh, my God.
01:11:42Judges, please announce the results.
01:11:48I voted...
01:11:50For Chef Sun Jung Won.
01:11:58For 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.
01:12:12I felt like the dishes were sort of opposites.
01:12:15One dish had a strong, bold flavor, while the other was more subtle and smooth.
01:12:19Ultimately, I thought the flavor of the crab should be subtle and smooth.
01:12:24So I voted for Chef Sun Jung Won's dish.
01:12:35So, my vote...
01:12:36My vote...
01:12:37My vote...
01:12:38Well...
01:12:40To 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?
01:12:59Well...
01:13:00Well...
01:13:08You know where I was.
01:13:09It was so, baby...
01:13:11It will be very useful.
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