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00:00:01I will now announce the results.
00:00:04Okay.
00:00:05Im Sung-kun and Brewmaster Yoon.
00:00:08You are...
00:00:15Candidates for survival.
00:00:16Candidates for survival.
00:00:18Congratulations.
00:00:24Great job.
00:00:25Huh?
00:00:26They're in.
00:00:27Wow.
00:00:30Oh, good for them.
00:00:32You took a big risk here.
00:00:33You know, it's a really simple dish.
00:00:35It could have been very underwhelming.
00:00:37But when I ate it, everything you prepared really came together.
00:00:41It just seemed to harmonize in my mouth.
00:00:43Thank you so much.
00:00:44Every part of it was delicious.
00:00:45The ssamjang, the radish salad, the meat and the ssam.
00:00:48Frankly, I can't remember the last time I had ssam that was that good.
00:00:52Brewmaster Yoon, I think if you had gone ahead and prepared something more extravagant than this,
00:00:57it wouldn't have worked.
00:00:59It's a bit rustic and that's its charm.
00:01:01Without her side dishes, I think the galbi would have been underwhelming.
00:01:05Yeah, I completely agree.
00:01:06At least she elevated something fairly mundane.
00:01:09And I appreciate that her dishes didn't overshadow the main.
00:01:12That's why I loved the ssamjang.
00:01:14Right, it's excellent by itself.
00:01:15Yes.
00:01:16But it also really brings out the flavor of the meat.
00:01:18Yes, exactly.
00:01:19Without Brewmaster Yoon's touch, yeah, this would have fallen flat.
00:01:22Yes.
00:01:23I'm sure there's people watching this who are confused.
00:01:26They may be asking, you know, what's so special about that dish?
00:01:29But when you eat it together with the ssam and the ssamjang, when you really taste it, those two chefs just…
00:01:38Wow.
00:01:39Their presence is so tangible.
00:01:41And with Korean cuisine, that's really difficult to achieve with just flavor.
00:01:45But what struck me the most was just how well their styles blended together.
00:01:49And that left a huge impact.
00:01:51I was impressed.
00:01:52Team Im Sung-kun and Brewmaster Yoon, please move to the survival zone.
00:02:03We did it!
00:02:05Congratulations.
00:02:08Hearing that it tasted better because we worked together was exactly what I wanted to hear.
00:02:15It's all thanks to Chef Im.
00:02:17I think choosing him as my partner was the best decision I made.
00:02:20Something like this can only be achieved through teamwork.
00:02:24And because Brewmaster Yoon was so enthusiastic and supportive, the two of us were able to pull it off.
00:02:33Wow.
00:02:38See? Just gotta rip off the bandaid.
00:02:43Really, Chef? I can't thank you enough.
00:02:45Don't thank me yet. We're just getting started.
00:02:47I wish we could head straight to the finals.
00:02:49Should I cut it up a bit more?
00:02:54Master Ho.
00:02:55Master-
00:02:56Don't worry.
00:02:57You don't have to make them too big.
00:02:58Here, Master Ho.
00:02:59How's this?
00:03:00Maybe this big?
00:03:01That's fine.
00:03:02That works?
00:03:03We can adjust the filling.
00:03:04We'll just eat whatever we scoop out.
00:03:06Alright?
00:03:07Perfect.
00:03:08Push it straight through.
00:03:10That's it.
00:03:12Exactly like that.
00:03:14Okay.
00:03:15Okay.
00:03:16You got it down.
00:03:17Okay, and let's push.
00:03:18There you go.
00:03:19Look, I was a Blue House chef for 20 years, right?
00:03:21But next to him, I just felt like I was a student again.
00:03:25If we do that and place it on top later, it'll be elevated.
00:03:29There, that's perfect.
00:03:30Okay.
00:03:31That looks good.
00:03:32There you go.
00:03:33Good job.
00:03:34Feels good.
00:03:35I'm nearly 60, but, you know, honestly, if I'd somehow never met and worked with Master
00:03:42Who, I don't think I'd be here.
00:03:4533 years ago, he was my culinary master when I started at the Sheila Hotel.
00:03:51He was my apprentice at the Sheila Hotel.
00:03:54I taught him everything I could, and then sent him to the Blue House.
00:03:57Actually, Master Who recommended me for the position.
00:04:01And I worked there for a little over 20 years.
00:04:06Master Who was my teacher.
00:04:08And now, after all these years, I'm standing next to him as one of the best chefs in the country.
00:04:13And that just...
00:04:15It gets me.
00:04:16I'm sure this means a lot to you.
00:04:19Honestly, if I were you, and cooking alongside Chef Who, I think I'd be a bit nervous, too.
00:04:24I would have never been a Whitespoon-level chef if it hadn't been for Master Who here.
00:04:29Oh, really?
00:04:30Yeah.
00:04:31You must be proud.
00:04:32He's grown up quite a bit.
00:04:34Getting the chance to work together and create another culinary masterpiece after 30 years.
00:04:40It's completely unexpected, but it's actually very fun, and I'm really looking forward to it.
00:04:46I think we should make something different.
00:04:48Some kind of dish that people don't usually have the opportunity to eat.
00:04:51All right.
00:04:52I have a few ideas.
00:04:53What do you think about lobster?
00:04:55Okay.
00:04:56I like that.
00:04:57Lobster with some kind of fruit, like mango.
00:05:00I don't think there's many dishes that combine mango and lobster.
00:05:03I always prioritize seasonal ingredients when making dishes, including this one.
00:05:08It's currently mango season, which means they're at their ripest and tastiest.
00:05:12And it's also the time of year in which lobsters plump up a bit.
00:05:16This is our mango lobster appetizer.
00:05:19A showcase of two seasonal ingredients, prepared in a way to highlight their fresh and natural flavors.
00:05:25All right.
00:05:26Here we go.
00:05:27For lobsters, you steam them for three to five minutes.
00:05:32It's similar to soft-boiled eggs.
00:05:33They should be cooked just enough.
00:05:35Let it cool.
00:05:58Could you check on the boiled heads?
00:06:00Sure.
00:06:01Come here.
00:06:02Gotcha.
00:06:03Our main ingredient was spiny lobster.
00:06:05Here.
00:06:06Look at these.
00:06:08Very nice.
00:06:09Don't they look good?
00:06:10They look great.
00:06:12Good ingredients are more important than anything else.
00:06:15We're at Noriyangjin, and boom!
00:06:17Four spiny lobsters.
00:06:19Last four.
00:06:20There for the taking.
00:06:22Spiny lobsters don't have big front claws.
00:06:27So all of their meat is in their main body.
00:06:30And because of that, the meat's more tender, and the flavors richer and more briny.
00:06:35It's great.
00:06:37We're making a dish that stays true to its ingredients.
00:06:43It's a fresh lobster salad with Chinese-style sauce.
00:06:46Since Chef Che is a Chinese cuisine specialist, and I am a French cuisine specialist, this is a two-part dish.
00:06:54Your dressing, Chinese-style.
00:06:55Yeah, yeah.
00:06:56And a bisque vichyssoisse.
00:06:57Ah, vichyssoisse.
00:06:58Vichyssoisse.
00:06:59Ah, vichyssoisse.
00:07:00Vichyssoisse is a classic French dish.
00:07:03It's like a cold potato soup.
00:07:05The base of the vichyssoisse will be made using lobster broth.
00:07:10First thing that we do is simmer the leftover lobster heads.
00:07:14That creates the broth.
00:07:17Then we take potatoes, leeks, and onions, add the broth, and blend together.
00:07:25Then we chill that mixture over some ice water and serve.
00:07:29Chinese-style and French-style have to blend.
00:07:32They can't be in conflict.
00:07:34So to compliment Chef Pac's vichyssoisse, I made chilled Chinese-style cream sauce.
00:07:45The sweetness from the added carrot emulsion gives the sauce an elegant finish.
00:07:50We decided to serve the mango lobster appetizer with a light mayo-based sauce.
00:08:03Both the mango and lobster are super fresh ingredients.
00:08:06And you should be able to taste that when you take a bite.
00:08:09So, you want to prepare them in a way that highlights that flavor.
00:08:12There's endless possibilities when it comes to sauce, but this dish doesn't need anything heavy.
00:08:17And so I opted for a light sauce with a milder flavor.
00:08:21The sauce recipe is actually pretty simple.
00:08:24Take some mayo, some yogurt, combine and add a little bit of fresh squeezed lemon juice.
00:08:39All right. That looks really good.
00:08:42Almost.
00:08:44Okay.
00:08:45Good. That looks nice.
00:08:47You could add a bit more. It's a pretty color.
00:08:49Even after all these years, the two of us are in sync.
00:08:52Getting to partner up with him for a challenge just made me really happy.
00:08:56I feel really honored.
00:08:58And I don't know if we'll get this opportunity again.
00:09:02The way the flavors harmonize together should evoke the friendship between culinary master and apprentice.
00:09:08The tenderness of the mango and the sweetness of the lobster, wrapped in a savory mayo sauce, a dish in which you can taste the harmony of the ingredients the second it hits your taste buds.
00:09:27It's actually been 33 years since the two of us have cooked together.
00:09:42So we created a dish that we felt would embody the concept of harmony and collaboration.
00:09:47An appetizer?
00:09:48Yeah.
00:09:49Thank you very much.
00:09:50For the first bite, we'd recommend eating the mango and the lobster together.
00:09:57Like this?
00:09:58Like this?
00:09:59I think that the mango and lobster are really well paired.
00:10:13But I'm curious about the mayo.
00:10:14So, we chose mayo to combine the lighter flavors together without overpowering them with the sauce.
00:10:20Thank you again, chefs.
00:10:25For me, um, I think that because they're Chinese cuisine specialists, they're mainly focused on their own food.
00:10:54They're mainly focused on ingredients and capturing their natural flavors.
00:11:01Deliberation has ended.
00:11:03Judges, please announce the results.
00:11:06Chef Hu Duk-Jok and Chef Chun-Sung-Hyan, the two of you are up for elimination.
00:11:17Are up for elimination.
00:11:19Thank you again.
00:11:20Yes, thank you, Chef.
00:11:21So you presented this as an appetizer, and when I imagined eating it as the start of my meal,
00:11:28the amount of mayo present, how it all came together, it felt greasy.
00:11:33And for me, it just didn't work.
00:11:36Still, thank you very much for the day.
00:11:39Team Hu Duk-Jok and Chun-Sung-Yon, please move to the elimination zone.
00:11:44Oh, no way.
00:11:47Please move to the elimination zone.
00:11:51Maybe the sauce was... but...
00:12:04Let's add some of this.
00:12:10Yes, Chef.
00:12:11Just a bit, though.
00:12:12Okay.
00:12:12Like this.
00:12:13Got it.
00:12:13We don't want the sauce to be too strong.
00:12:19Let the natural flavor of the main ingredient shine through.
00:12:26Once the sauce is done, we take a spoonful and drizzle a bit over the back of the lobster.
00:12:31We'll plate those in the center, on a salad of asparagus and fresh avocado.
00:12:38And to finish it off, the dish will be topped with a serving of our homemade almond jelly, just as a special touch.
00:13:01Here we go.
00:13:02All done.
00:13:06We'd like to start with the name of our dish.
00:13:18This is the 1964 Silk Road Imperial Lobster.
00:13:25Why 1964?
00:13:27That was the year China and France first established diplomatic relations.
00:13:31And we decided to commemorate that by creating a dish that merged both of our culinary styles.
00:13:44There's fishy sauce.
00:13:45Okay, then, this on top?
00:13:47Yes, just like that.
00:13:48That's it.
00:14:02The spiny lobster.
00:14:04It's really top-notch.
00:14:06Oh, good.
00:14:07It's perfectly steamed and delicious.
00:14:09Chef Chae Yu Gong, what was your contribution?
00:14:11I was in charge of creating the base sauce, which is the core of the dish.
00:14:16I wanted to create a sauce that would blend everything together.
00:14:21Please, wait over there.
00:14:26Great job.
00:14:28Come here.
00:14:29You did great.
00:14:31I think the name and concept are really excellent.
00:14:34Yeah.
00:14:35And very creative.
00:14:36It's a French dish.
00:14:37And I like that.
00:14:38But what I think is more important here...
00:14:44Okay.
00:14:47Deliberation has ended.
00:14:49Judges, please announce the results.
00:14:52Chefs Pak Yonam and Chae Yu Gong.
00:14:58You are up for elimination.
00:14:59Thank you, chefs.
00:15:04As I was eating, I felt a bit of the Chinese cuisine element, but, you know, even if it
00:15:09wasn't a 50-50 split, I needed more of that Chinese cuisine influence to be present in
00:15:15order to call this a true collaboration.
00:15:17Ultimately, the harmony between the two cuisines was just a bit too unbalanced.
00:15:22I accidentally let the French dominate.
00:15:25If I'd pushed for it more, it would have been more Chinese.
00:15:28Oh, look.
00:15:29Our friends are here.
00:15:31Come on and join us.
00:15:33Good job, guys.
00:15:35Really.
00:15:36Good effort.
00:15:37Hey, we're not out just yet.
00:15:39That's right.
00:15:39Maybe we'll go up later.
00:15:41I wanted to create a true fine dining dish.
00:15:54As a chef, I think I bring a lot of things to the table that most chefs can't usually bring.
00:16:00I think if we put our heads together, honestly, I think we can manage to surprise Chef Ahn Sung Jae.
00:16:06Expectations are high.
00:16:06Exactly.
00:16:08We brainstormed for a while.
00:16:10We didn't want to make something obvious.
00:16:13Since the two of us have spent time in the U.S., maybe we can pull from that.
00:16:18Like something American-style.
00:16:20That we can both make.
00:16:21Maybe something New York-esque?
00:16:23What about Waldorf salad?
00:16:25Waldorf salad, huh?
00:16:26I have a lot of memories from the U.S., and there's this dish from New York called the Waldorf salad.
00:16:32Its signature components are the apples, celery, and walnuts.
00:16:36I don't think we can get away with just slightly changing it.
00:16:40Yeah, no.
00:16:40They'll just go, oh, yeah, this is...
00:16:41This is exactly what we expected.
00:16:43And we'll score low.
00:16:44You're right.
00:16:44So we need to adapt the Waldorf salad in a more creative way.
00:16:48Taking the elements of the salad and create something that's not a salad.
00:16:53There's no seafood, right?
00:16:55Not at all.
00:16:55Oh, apples, celery, walnuts.
00:16:57We could add crab.
00:16:59That'd be good.
00:17:00We'd remove the meat from the body and make it a salad.
00:17:03We're filling it here?
00:17:05Yeah.
00:17:05Okay, so you'll place it down like this, and then we'll it up.
00:17:08Yeah, exactly, like kimbap.
00:17:09And cut it?
00:17:10Yeah.
00:17:12Okay.
00:17:13You can easily find gelatin in most stores.
00:17:15Yeah, you can.
00:17:16Maybe we can do gelée?
00:17:18Gelée?
00:17:18Yeah.
00:17:18I like that idea.
00:17:20The crab taste could be strong, so apple jelly balls?
00:17:23I think it might be nice to use caviar.
00:17:26Do both of us know how to use it well?
00:17:29I don't think anyone else would use it.
00:17:30Yeah, no, I think you're right.
00:17:38I think we can place the brioche over here and top with caviar.
00:17:42There's a lot of elements at play here, which makes it a pretty ambitious dish.
00:17:47The timing's tight, too, but I want the judges to say, wow, they did that.
00:17:54Okay, let's break this down into five-minute intervals.
00:17:5825 slots.
00:18:00We just need to follow the timeline.
00:18:02Great.
00:18:03It's usually two-minute intervals.
00:18:05Frankly, it feels like we're playing fast and loose here.
00:18:08At 30 minutes till...
00:18:13Finish at 90, taste with 30, and based on...
00:18:15So start relaxed, but try to finish by 90, right?
00:18:22If you get flustered or start to stress out, you can look and go, oh, I'm doing this now.
00:18:28Got it.
00:18:28If everything goes to plan, I think we're going to end up with an amazing dish.
00:18:33If I do a good job, I think good things will happen in turn.
00:18:36Chefs, you may now begin.
00:18:59Chef Sun is in charge of creating the snow crab salad.
00:19:02Culinary monster is using a flower-shaped cutter to cut the brioche.
00:19:10He also has these tartlet molds, and he'll press the cuts out between them and bake them in the oven till crispy.
00:19:16If something goes wrong, well, there's no plan B.
00:19:40All we have is plan A, and if that fails, then the dish fails.
00:19:45That's a big risk.
00:19:50We could have played it safe, but we wanted to challenge ourselves.
00:19:55You can't be innovative without challenging yourself.
00:19:58Very cute.
00:20:08How's the texture?
00:20:09I think it's fine.
00:20:13I really wanted to use caviar.
00:20:15It has this condensed, concentrated flavor that I thought would work well with our textures.
00:20:19We're also serving some apple jelly, since apples are a staple of Waldorf salads.
00:20:26First, I'll juice the apples, add that to some gelatin, and let it set.
00:20:32It's not really appetizing to have a big chunk of jelly, so...
00:20:36I'm going to finely chop it into super tiny pieces, and make little jelly balls.
00:20:53It's real hot.
00:21:06I think those work.
00:21:16So my first order of business was making the sheet cake to wrap the snow crab salad.
00:21:22It's a pretty lengthy process, so I had to start it right away.
00:21:28Especially with our time limit.
00:21:31While I did that, Chef Sun took care of the snow crab.
00:21:34We didn't just steam them, we chargrilled them too, and they smelled great.
00:21:38We had to start it right away.
00:22:00But as I grilled the snow crab, I realized we could extract a richer sauce if we crushed the grilled shells.
00:22:05so i took the carcasses some veggies tossed them in a pot and brought it to a boil to
00:22:14make a nice stock base then i added tomato paste
00:22:18a little bit of brandy set it aflame to burn the oil
00:22:24and let the whole thing simmer and reduce for 30 minutes
00:22:32and that became the base of our dressing
00:22:35it looks like it's time to grate and juice the lime yeah that's right
00:22:49don't look at our timeline
00:22:51there's something about a timeline that puts you at ease and what are you up to culinary monster
00:22:59uh right so i am currently working on the genois i see the plan
00:23:04is to put our snow crab salad here and roll it all together
00:23:08got it we're making a genois which is basically your standard sheet cake
00:23:13there's the regular genois base
00:23:16and another base that has herbs added
00:23:21so when the sheet bakes it should create a striped pattern
00:23:29the genois has two primary roles to add a bit of sweetness and wrap everything else in a nice soft shell
00:23:37the genois itself doesn't take long to bake so you have to be careful
00:23:41i think i would check it every three to five minutes
00:23:45excuse me
00:23:49so
00:23:57so
00:23:59so
00:24:02Oh, my God.
00:24:32Reduction is sweet, but has a rich umami flavor as well.
00:24:36It really tastes like concentrated crab.
00:24:39And once that's been blended with some grapeseed oil, the sauce is done.
00:24:44Try this.
00:24:50I'll add the meat.
00:24:53Should we start plating?
00:24:56I'll mix this first.
00:24:57It may be our own reinterpretation, but we still wanted to evoke a classic Waldorf salad.
00:25:07So, along with the crab, we took apple, blanched celery, and finely chopped walnuts.
00:25:12Added them all to a bowl and tossed them in our crab sauce.
00:25:22We scoop that onto the genois and roll it up.
00:25:27Sauce is down.
00:25:33Let's roll it up.
00:25:35We're going this way, right?
00:25:36Yep.
00:25:43Salad.
00:25:44At the end, salad, oil.
00:25:48Can it roll?
00:25:49Can what?
00:25:49Can it roll.
00:25:50At the end, salad, oil.
00:25:53Can it roll?
00:25:54Can what?
00:25:55Can it roll.
00:25:57I'm worried.
00:25:58Is it too dry?
00:25:58Yeah.
00:25:59Oh, shit.
00:26:00The plan was to roll it like kimbap.
00:26:18But kimbap is super flexible.
00:26:20And the genois ended up being more a mix between a sheet cake and a cookie.
00:26:29So, it was difficult to roll up.
00:26:32In fairness, it's a different oven than we're used to, so it was drier than we expected.
00:26:36It's embarrassing, but we couldn't fix it.
00:26:40We didn't have enough time to cook another sheet.
00:26:44But we couldn't let the setback throw us off.
00:26:47We had to do something.
00:26:49This...
00:26:50What if we steamed it?
00:26:52What if we steamed it?
00:26:52You want to try?
00:26:56Theoretically, the texture would soften if we added moisture.
00:26:59So we switched the oven to steamer mode to make the sponge more pliable.
00:27:07It's all good.
00:27:08I think it'll work.
00:27:10Right.
00:27:10What happened to the genois is my fault.
00:27:15I fell short and failed to fulfill my responsibilities.
00:27:26Do we need a cutting board?
00:27:28I'll get one.
00:27:28Great.
00:27:30Oh, please.
00:27:33Maybe...
00:27:34Flip it?
00:27:34Yes, exactly.
00:27:35Count with the paper?
00:27:40These things happen all the time.
00:27:52Of course, we'd love it if everything went to plan, but that's just not how things go in life.
00:27:57And when something goes wrong, I just have to handle it the best that I can.
00:28:01I'll cut.
00:28:16All right.
00:28:18I'm sorry, Hyunjin.
00:28:19No, no, no.
00:28:25Please save it.
00:28:28Got it.
00:28:29It worked?
00:28:30Oh, wait, wait, wait.
00:28:37Okay.
00:28:41You have four minutes remaining.
00:28:51We just had to do our best.
00:28:58Did we miss anything?
00:28:59I think we're good.
00:29:06Seriously, I feel awful about the genois.
00:29:08That sucks.
00:29:10You know, there are ways in which I didn't perform as well as I really wanted to, so...
00:29:16I feel like I really let Chef Jung-Wan down.
00:29:20It'll work, Hyunjin.
00:29:22We worked hard.
00:29:23Man, please work.
00:29:27Team Sun Jung-Wan and Culinary Monster, please move to the judging table.
00:29:32We're not four minutes over, when we take good.
00:29:33Hi, Mae.
00:29:33We're not.
00:29:34I do not want to do it.
00:29:35We're not.
00:29:37Do not want to do it.
00:29:37We want to do it.
00:29:37I'm sure their expectations were high.
00:30:04And I felt as though we failed to meet those expectations.
00:30:08At least I did, so I was quite worried.
00:30:16Today we prepared a Waldorf salad with a modern-day twist.
00:30:23Our goal was to reinterpret the standard Waldorf salad through a gourmet, fine-dining
00:30:28lens.
00:30:32As for how you eat it, you'll notice that while there's tons of tiny details, the dish
00:30:36really only has three main elements, and if you eat all three elements at once, in one
00:30:41bite, you'll get the best blend of flavors.
00:30:43All at once?
00:30:44Yes.
00:30:45If it's possible, please.
00:30:46Oh, it's possible.
00:30:47All three at once, huh?
00:30:51Should they eat this in one bite?
00:30:53It might be kind of tricky, but it's probably ideal flavor-wise.
00:30:56Right.
00:30:57If the jelly melts a bit, with the saltiness of the caviar, we could at least try to ask
00:31:03them.
00:31:04Honestly, I thought the portions were quite big, but if they ate them all at once, it would
00:31:09probably taste better than eating each part separately.
00:31:14We'll check with you first.
00:31:18You want the caviar, too?
00:31:22It's fine dining, right?
00:31:23It's all right.
00:31:24All three at once.
00:31:25Like this?
00:31:26Well, this is my specialty.
00:31:29And this, too?
00:31:31Like this?
00:31:32That's perfect.
00:31:33Mm.
00:31:38Hmm.
00:31:46.
00:31:53.
00:31:58.
00:32:00.
00:32:02would you think that's one bite i don't know but i think that's what you're going for
00:32:14so why'd you want it in one bite oh we thought that the saltiness of the caviar coupled with
00:32:20the tangy sweetness of the apple gelee would not only blend well but also enhance the overall
00:32:27seasoning of the crab salad that's why we recommended it okay i see you've really
00:32:35challenged yourselves here all right then thank you chefs please wait over there
00:32:40they don't look happy
00:32:57well to that end since both of them have a similar cooking style
00:33:07they approach things similarly from the use of ingredients to the overall flavor
00:33:11okay
00:33:19i think they're done
00:33:25deliberation has ended
00:33:30judges please announce the results
00:33:37chef sun jung-wan and culinary monster
00:33:42chef sun jung-wan and culinary monster
00:33:55your survival candidates congratulations your survival candidates congratulations thank you
00:34:03they're in
00:34:06oh
00:34:07those two survived
00:34:09they did
00:34:10this is a fine dining dish made by two experienced fine dining chefs
00:34:15i tried to set the bar a little higher and be more meticulous but
00:34:18from the use of ingredients to the overall flavor it was all excellent
00:34:22and when i was eating everything at once i was really impressed by the way that the texture shifted in each bite
00:34:29i wasn't sure what they were going for at first like really one bite but when i ate it
00:34:34it felt like
00:34:36yeah exactly being able to express yourselves through the food that you make
00:34:41without us having to ask you know who did what specifically
00:34:45i think that's a trademark of a great collaboration
00:34:48and i very much enjoyed it
00:34:50thank you
00:34:51team sun jung-wan and culinary monster
00:34:54please move to the survival zone
00:34:57nicely done
00:35:00what did i tell you
00:35:01wow i'm dead
00:35:08i had chills man
00:35:10oh really
00:35:11i'm relieved
00:35:13it's like a huge weight off my chest
00:35:15congrats guys
00:35:17thanks
00:35:17i was waiting
00:35:18the two black spoons
00:35:20seriously
00:35:20you did a great job today
00:35:22great job
00:35:23chef
00:35:23let's go
00:35:24no i get it
00:35:27and here we are right
00:35:29our fates diverged
00:35:31oh thank god
00:35:33i know
00:35:34the rice is done
00:35:37would you like to check
00:35:38it is
00:35:38it looks really great
00:35:40nice and fluffy
00:35:41not mushy
00:35:42really
00:35:43yes
00:35:43should we scoop it
00:35:44sure i'll let this steam up first
00:35:46sounds good
00:35:47oh it's delicious
00:35:50right
00:35:50here
00:35:51try the braised burdock
00:35:52oh and i really love the flavor
00:36:00you do
00:36:01yes
00:36:01and the chewy texture is nice
00:36:02venerable sunjay and chef kim hyun are
00:36:05a team up i'm really excited about
00:36:08korean cuisine experts
00:36:10right
00:36:11venerable sunjay specializes in korean buddhist temple cuisine
00:36:14and chef kim has a deep respect for that
00:36:16i think they'll deliver a very creative dish
00:36:19we both make korean cuisine but you're more traditional
00:36:22and i'm more modern
00:36:24i know there's certain ingredients you can't use and i want to keep that in mind
00:36:28is seaweed okay for you
00:36:30oh yes that's fine
00:36:31what are some other ingredients you can use with seaweed
00:36:34i've made kimbap with ingredients like tofu and carrots
00:36:37but i'm worried that kimbap might be a bit too boring
00:36:40kimbap
00:36:41i don't think so
00:36:42no well
00:36:43sure
00:36:43yes we made two a tofu kimbap and another kimbap
00:36:47hyun makes korean cuisine
00:36:49but she uses ingredients i can't use
00:36:52so instead of making one type of kimbap we're going to make two
00:36:55when you go to a snack bar you don't just get kimbap you get sides like kimchi and pickled radish
00:37:01that's right
00:37:01and sometimes you get miso soup as well
00:37:03so the kimbap goes here right on the plate
00:37:07then the soup here
00:37:08and then two little side dishes
00:37:10that's nice
00:37:11looks good
00:37:11usually in korea if you order a small dish
00:37:15you always get sides
00:37:16and you usually get hot soup too
00:37:18i like the idea of a dish that captures some of the key virtues of korean cuisine culture
00:37:23so we decided to create a set meal centered on kimbap
00:37:27when most people think of kimbap
00:37:38they think of fillings like ham sausage and egg
00:37:42something soft and usually very tender
00:37:44i was envisioning a kimbap that needed to be chewed and savored
00:37:48not quickly eaten
00:37:50when i make kimbap i like to fill it with fried tofu
00:37:53once the tofu is fried and delicious
00:37:57i simmer it in soy sauce and green syrup
00:38:00i wanted my kimbap to pair well with hers
00:38:09while still incorporating my own culinary style
00:38:12you should do what you're good at
00:38:14okay
00:38:14what kind of kimbap do you want to make
00:38:16apolloni
00:38:17i like to use that as my feeling
00:38:21and you can use that refill the kimbap
00:38:21or if you like you can serve it next to it
00:38:24so i chose abalone kimbap
00:38:26venerable sanjay makes this braised burdock that's just excellent
00:38:31and i thought it would pair really well with the abalone
00:38:33after steaming the abalone once
00:38:36i took a mix of soy sauce and sesame oil
00:38:39and rubbed that all over them
00:38:41one thing that venerable sanjay and i have in common as chefs
00:38:47is that each of us makes and uses our own jang
00:38:50so we thought it'd be a nice way to tie together our two different takes on kimbap
00:38:54in order to get the best tasting veggies
00:39:01you should know which ones you should cook fast
00:39:03and which ones need more time
00:39:05since carrots are already naturally sweet
00:39:07you just slightly sauté them until they don't smell
00:39:10but burdock needs time to become sweet and delicious
00:39:14so i took a walk
00:39:16added gorilla oil
00:39:18and slowly stir fried the burdock over low heat
00:39:21over time the burdock develops a nicer sweeter flavor
00:39:25and at the end
00:39:27i added some aged soy sauce and grain syrup and simmered it down
00:39:30the carrots taste like carrots
00:39:42the burdock like burdock
00:39:44but that's how it should be
00:39:45you should taste the original flavor of the ingredients
00:39:48should i roll the kimbap?
00:39:51sure, sounds good
00:39:52the colors of her kimbap are actually quite different from the colors of mine
00:40:06but that's intentional
00:40:08it's a new take on something traditional
00:40:10something comforting
00:40:11i grind the seaweed
00:40:15then mix the resulting powder with some mascarpone
00:40:24after a while it breaks apart and becomes a rice-like mixture
00:40:31our individual talents
00:40:34our culinary values
00:40:35and our shared love for korean cuisine
00:40:37i wanted to make sure that all those aspects
00:40:40were present throughout our dish
00:40:41am i done? yeah i think i am
00:41:05okay
00:41:07okay
00:41:09okay
00:41:11okay
00:41:25okay
00:41:27what's nice about cutting into a roll of kimbap
00:41:48is that you get to see all the ingredients
00:41:51it's great when there's lots of color
00:41:57for the judges i think the highlight of the dish
00:41:59is how well balanced the ingredients are
00:42:05soybean paste soup
00:42:11how should i make it?
00:42:12it's soup so
00:42:13i think the broth should be on the lighter side
00:42:15rather than an actual stew
00:42:16i see
00:42:17ah sure
00:42:18great
00:42:19the kimbap is a star here, right?
00:42:20it has to make an impact
00:42:22so that's why i wanted a mild soup
00:42:24something to enhance the kimbap
00:42:26for the soybean paste soup
00:42:28and to make sure you can taste the vegetables
00:42:30i decided to scoop the zucchini with a spoon
00:42:33to get thin shavings
00:42:39which i mix with soybean paste
00:42:44after making a radish and kelp broth
00:42:46i add zucchini, green chili peppers, and piogo mushrooms
00:42:50then i just let it boil
00:42:52i don't add anything else because i don't really need to
00:42:55it's sweet and delicious
00:42:56let's play quickly
00:42:58how about i ladle some soybean paste soup
00:43:00great
00:43:13venerable sanjay
00:43:14i think we've done well for ourselves
00:43:15me too
00:43:16i've been praying non-stop
00:43:17right
00:43:18what is your faith again?
00:43:20ah! i'm a christian
00:43:22right
00:43:23well now we have god and buddha with us
00:43:25since we both prayed
00:43:27i'll go with you, okay?
00:43:30one, two, three
00:43:44today we decided to make a set meal of kimbap
00:43:47a beloved korean seoul food dish
00:43:49our set meal comes with two different types of kimbap
00:43:52my kimbap's filled with tofu
00:43:54and hyeon's kimbap is filled with abalone
00:43:56as for our sides we have a clear soybean paste soup
00:44:00braised walnuts made with kochujang
00:44:02and kimchi made with albaegi cabbage
00:44:07soy sauce, grain syrup, perilla oil, vinegar, and some lemon zest
00:44:11just to add a little extra freshness to the plate
00:44:14each sauce
00:44:15gochujang, soy bean paste, and soy sauce
00:44:17is represented by one of the side dishes
00:44:19which have been placed accordingly
00:44:21It's okay
00:44:22the
00:44:34the
00:44:35what
00:44:37is
00:44:38what
00:44:39it
00:44:40is
00:44:43well
00:44:45I
00:44:48so regarding this dish and its different components chef Kim Hyun the abalone and
00:45:10cheese gimbab was your contribution right yes I made that as well as the fresh
00:45:15kimchi and the soybean paste was made by venerable Sanjay she seasoned it as well as the delicious braised burdock
00:45:23please step aside for a moment thank you
00:45:27as I was eating the kimbap I sensed a sort of restraint as in when you make kimbap in the
00:45:45style of temple cuisine right this is this is how the kimbap would taste and then
00:45:50for now okay deliberation has ended judges please announce the results venerable Sanjay
00:46:01and chef kim hyun
00:46:04you're up for elimination you're up for elimination
00:46:17I'm really sorry to be completely honest the most important thing we're looking for here
00:46:26is for two different chefs to meet and work together to create a dish that's not only delicious but also
00:46:32feels distinctly synergistic that's our primary focus this is how the kimbap would taste and then
00:46:38the moment I tasted chef kim hyun's kimbap my eyes just sort of popped open I get it same with the
00:46:44soybean paste soup and the kimchi they just don't go together the flavors really clash against each
00:46:50other that's why I asked who made which part of the dish because I realized those two elements were
00:46:55separate you could tell it was made by someone else that was my impression too it's not that it wasn't
00:47:00good it's that it wasn't cohesive the differences between the individual pieces were just too big I
00:47:06think where we saw the most discord was the soybean paste soup and your kimbap they're both delicious
00:47:13but while this flavor is uncomplicated and pure this flavor profile is more complex conceptually the
00:47:20harmony between these two is very important but that harmony didn't extend to taste and that was our
00:47:25reasoning but it was a good effort thank you thank you thank you what a shame team venerable sunjay and
00:47:34kim hyun please move to the elimination zone no way still the fact is 50 50 oh it's really tough
00:47:45it wasn't cohesive the harmony didn't extend to taste I don't know maybe I should have put my cutting
00:47:53board next to hers and work there I just feel guilty I feel awful about it if it were just me
00:47:59I would have been fine but I have a partner with me so I feel a bit bad for her ah what a shame I felt
00:48:08we worked together didn't we it's our dish don't worry you'll make it up there as a survivor
00:48:14no way we're partners now we're not going unless we go together
00:48:19okay I think we should go and check okay let's get started all right break down the croaker break
00:48:28down the croaker break this down first and put the head in here there and then you I'll go and start
00:48:32the boiling water you'll do this and I'll make the stock okay do some dicing well first and foremost I'm
00:48:39really happy with my partner I mean they said we could pick whoever remaining chefs please form teams
00:48:46every time we get to choose come on so I picked him I just need Sam Kim isn't it easier when it's
00:48:54someone you've worked with I think chef Sam's greatest strength is bringing out those umami flavors
00:49:00I think it's a good partnership overall Japanese cuisine is known for its strong flavors and he does
00:49:06them well I really like this concept of ours this Japanese style Italian cuisine I thought this was
00:49:13Japanese but there's an Italian aftertaste if we can convey all those flavors in one bite it'd make a huge
00:49:19impact ah chef Sam and chef Jung will work well together and they've done TV together before too
00:49:29fish out the kelp to dry yep dried bonito flakes two fistful okay
00:49:34as for chef Kim and chef Che their vibes more honestly those two are so quiet you hardly notice them
00:49:50is this abalone yep it's abalone and this
00:49:55mmm so if this finishes and that does
00:50:01we communicate in our own way
00:50:08oh thank you I can grill it once for you oh uh well uh yeah no it's not
00:50:18uh it's okay if it's raw you know oh really yeah all right then
00:50:25but even so they're a great team in addition to his braised dishes chef Che is also known for his fish
00:50:34dishes then there's chef Kim Song-un a chef who creates Italian cuisine with ingredients from town
00:50:41Italian and Japanese two teams with the same specialties obviously I was a little worried
00:50:48that we'd come up with something similar to them
00:50:50was it always this big yeah it's huge I had a variety of fish to choose from but I wanted something seasonal so I chose croaker
00:51:04so I chose croaker I'm making grilled croaker with soybean paste I take Japanese white soybean paste
00:51:15add a bit of mirin sugar and sake then mix that creates a sweet and salty marinade which I bathe the croaker in
00:51:27once marinated we decided to grill the fish fillets over charcoal
00:51:34but we wanted to make an Italian Japanese dish we couldn't just leave the miso by itself
00:51:41so I took some prosciutto and Italian ham
00:51:48and sauteed it with some bacon and onions
00:51:52for adding in a croaker based fish broth
00:51:57a sauce with Italian umami flavor to complement the fish
00:52:03Japanese cuisine is known for its sweetness
00:52:06and the Italian style sauce would add some saltiness
00:52:10but I didn't think it was enough
00:52:12in my head I imagined this sort of additional layer between the fish and sauce
00:52:17okay swim bladder we need that
00:52:27okay the croaker meat is great on itself
00:52:31but the best part is the swim bladder
00:52:34it's a very large more developed organ
00:52:36so it has this rich savory slightly nutty flavor
00:52:40I'm using the swim bladder to make an Italian style sausage
00:52:46as I'm also making the filling that we'll use to stuff the sausage
00:52:49could you chop it finely?
00:52:50just once?
00:52:51yeah, so I can grind it down
00:52:53can you give me a paper towel?
00:53:00here
00:53:01okay
00:53:02let's see
00:53:05wait
00:53:07is there another pot?
00:53:12or are we out?
00:53:13do you need one?
00:53:14hold on
00:53:15here's one
00:53:16it's small but
00:53:17that'll work
00:53:18I thought
00:53:19swap those
00:53:20with that
00:53:25I'll take it
00:53:26as soon as that's blanched
00:53:27yep
00:53:28could you bring me more Chinese yams?
00:53:30you're short?
00:53:31yeah
00:53:32want me to peel them?
00:53:33yes please, if you could
00:53:34man, you're fast
00:53:39good on Chinese yams
00:53:41take grated Chinese yams
00:53:43that's blending nicely
00:53:46add to the remaining croaker meat
00:53:48and blend them together
00:53:50and that was how I created our own fish paste
00:53:55okay then
00:53:57how's this?
00:53:59is it not working?
00:54:01is it not working?
00:54:03this is a waste of time
00:54:04I have to stand and hold it
00:54:06we might have to
00:54:07what should I do?
00:54:09seriously?
00:54:10I wish someone could hold it down
00:54:16we intended to split the work evenly but
00:54:21as I was working on my own stuff
00:54:22he kept asking me to come help him out
00:54:24I think we make a great team
00:54:26I think we work well together
00:54:28is it done?
00:54:29yeah I think so
00:54:30I could just finish up with that
00:54:36the filling should be more than fish paste
00:54:38otherwise it tastes boring
00:54:40so Chef Sam blanched bracken
00:54:42a bit of burdock
00:54:45and bamboo shoots
00:54:47before adding them to the filling
00:54:59open slightly
00:55:00alright
00:55:01one sec
00:55:02almost got it
00:55:06put it all the way in
00:55:07as far as you can
00:55:09okay
00:55:12it's working right?
00:55:13yeah we got it
00:55:14you sure?
00:55:15okay I see it sliding down now
00:55:16hang on wait
00:55:17it burst here
00:55:18okay I see it sliding down now
00:55:19hang on wait
00:55:20it burst here
00:55:21maybe we can
00:55:22no wait it's coming out
00:55:25oh no
00:55:26yeah it tore open
00:55:27tie it tie it tie it tie it
00:55:28let's see if that
00:55:29oh man
00:55:30oh shoot
00:55:31I just
00:55:32had a real bad feeling
00:55:33we'll try this first
00:55:34okay
00:55:35here
00:55:39okay so far so good
00:55:40no wait this one too
00:55:41maybe down more?
00:55:43no stop stop
00:55:45yeah this one too
00:55:46damn it
00:55:47it's oozing out
00:55:48well this isn't expected
00:55:49yeah
00:55:51the process is really delicate
00:55:53to make the sausage
00:55:54the stuffed bladder needs to be steamed
00:55:58i didn't expect this kind of hurdle
00:56:01damn it
00:56:04i didn't think they burst
00:56:05um
00:56:06yeah we were a bit panicked
00:56:08they were fine earlier
00:56:10ugh
00:56:11damn it
00:56:12ugh
00:56:13damn it
00:56:14this is really bad
00:56:22we used all the standard seafood that you'd expect
00:56:26blue crab
00:56:28abalone
00:56:31shrimp
00:56:33and finally monkfish
00:56:35it's the shrimp of the sea
00:56:37but then we thought
00:56:38we should feature the land too
00:56:40so we decided that our dish should incorporate spring vegetables as well
00:56:46our dish is a medley
00:56:48of seasonal ingredients
00:56:50fresh seafood and fresh vegetables
00:56:51the land and sea
00:56:53it's most similar to a bouillabaisse
00:56:55or a stew
00:56:57and the star of the show
00:56:59is the blue crab
00:57:01should we steam them all?
00:57:02yeah let's do that
00:57:03the meat spread
00:57:04but that works well
00:57:06ok that's enough
00:57:08let's do 30 minutes
00:57:10after giving the crabs a good wash
00:57:13we took them
00:57:15and popped them in a steamer
00:57:16where they sat for about 28 minutes
00:57:25every season when i have friends or guests visit my hometown
00:57:29i cut the ends of the blue crabs
00:57:32and serve those to my guests first
00:57:35the hindmost legs at the end
00:57:37are called dokbal
00:57:38they're an incredibly delicious part of the blue crab
00:57:41on account of its meatiness
00:57:48it's also easy to eat
00:57:50if we're using blue crabs
00:57:53what's up?
00:57:54how about we set aside and serve the dokbal
00:57:56serve what?
00:57:57dokbal, the backmost limbs
00:57:59that's what we call them in tea
00:58:01you know, now that you mention it
00:58:03that reminds me of something
00:58:05so, there's this dish
00:58:07you coat it in egg
00:58:08and then you cook the whole thing in broth
00:58:10the dashi stock
00:58:12and you don't keep boiling it
00:58:14you know, in general
00:58:15they say the best way to enjoy blue crab
00:58:17is to steam it
00:58:19how do we reprocess that
00:58:20and take it one step further?
00:58:22that's the question
00:58:24i want to add my touch
00:58:27you think we can win with this?
00:58:29yeah, i think we can
00:58:32once we've removed the blue crab meat
00:58:35we'll use the shells to make a broth
00:58:37and then use dried bonito flakes to create a second broth
00:58:46two different broths
00:58:48with two different flavors
00:59:01and i'll add soybean paste to each broth
00:59:04so they're really two soybean paste soups
00:59:11and then, once they've been combined
00:59:15that's our base for everything else
00:59:19here's the dokbal
00:59:21if i have more later i'll bring them over too
00:59:22got it
00:59:29then we take the legs
00:59:30coat them in egg yolk
00:59:31and gently place them in the broth
00:59:38and as the yolk coating
00:59:40slowly absorbs the broth
00:59:42and its flavors
00:59:45we get braised crab legs
00:59:48and after a bit i take them out
00:59:54and do the same thing with the shrimp
00:59:56they all pass through the broth
00:59:58shrimp
01:00:00after shrimp
01:00:04how did you do this?
01:00:08with the blue crab and abalone
01:00:10we wanted to find a way to present their flavors in different ways
01:00:15i steamed the abalone
01:00:17with some sake
01:00:18the abalone
01:00:19the abalone is done too
01:00:21once chef chai prepared the abalone
01:00:24i sautéed some kyogo mushrooms
01:00:26king oyster mushrooms
01:00:28and italian parsley
01:00:30at the top of the abalone is a small divot
01:00:33and i went ahead and stuffed that with the mushroom mix
01:00:35with the mushroom mix
01:00:39and then i took each one
01:00:41and pressed its stuffing side down onto a hot frying pan
01:00:52next i hand made some gnocchi
01:00:55and i thought for more flavor
01:00:58it might be nice to stuff the gnocchi with blue crab meat
01:01:05which meant my gnocchi ended up resembling potato omshi
01:01:11the goal is to individually and carefully prepare each element
01:01:15and then plate them together
01:01:17ugh, dammit
01:01:21this is really bad
01:01:23should we try tying it?
01:01:24like here? at the end?
01:01:25what if we use plastic wrap?
01:01:27is that even possible?
01:01:29i'll take this piece and try rolling it
01:01:36do we give up?
01:01:38no, we'll fix this
01:01:44here
01:01:45what?
01:01:46alright, let's see
01:01:48let's hope
01:01:49how long should it steam?
01:01:5015 minutes
01:01:52it needs to look good too
01:01:58what's wrong with me?
01:01:59i've gotta move
01:02:01come on
01:02:02why do i keep hesitating?
01:02:04it'll be fine
01:02:06we need to grill the fish
01:02:07yeah, we're short on time
01:02:08let's go
01:02:09we're short on time
01:02:10we're short on time
01:02:13since the fish didn't marinate as long as we wanted
01:02:16i gave the fillets another coat before grilling them
01:02:20now we just need that thing to turn out
01:02:24chef
01:02:26yes?
01:02:27what is it?
01:02:28come here
01:02:29is it bad?
01:02:30look at this
01:02:31what?
01:02:32i think it worked
01:02:33just gotta taste it
01:02:34delicious
01:02:35and you know what?
01:02:36it's good, right?
01:02:37let's grow that
01:02:38honestly
01:02:39chef sam kim is the best partner i've ever had
01:02:41let's finish it off
01:02:45i think it worked
01:02:46i think it worked
01:02:47just gotta taste it
01:03:01delicious
01:03:02and you know what?
01:03:03it's good, right?
01:03:04let's grow that
01:03:05honestly
01:03:06chef sam kim is the best partner i've ever had
01:03:07let's finish it off
01:03:08off the base of our dish is simple a sweet and tangy tomato slice with a balsamic sauce
01:03:16then we place our swim bladder sausage which adds a rich and creamy flavor hand me the fish
01:03:25oh that's hot and finally served in a tiny saucer is the salty prosciutto sauce to tie together
01:03:38wow
01:03:42for our dish we prepared croaker using a japanese technique known as misoyaki we chose a sweet
01:03:48marinade with white soybean paste then grilled the fish over charcoal beneath the filet is a
01:03:53cut of croaker sausage which we made by stuffing the swim bladder and steaming it and finally
01:03:59there's an umami forage sauce made with italian prosciutto ham looks good
01:04:08we'd recommend eating all three elements together all three yes not separately that's right
01:04:23i was hoping that their faces would light up when they finally tasted the swim bladder
01:04:40all right so i don't know your history well but you've cooked together before right we've cooked
01:04:56together but not like this as a true duo okay and since we both have our own specialties we wanted our
01:05:03dish to feel like italian enveloped japanese cuisine italian enveloped japanese yes thank you thank you
01:05:17croaker misoyaki and prosciutto sauce
01:05:19i mean considering how they looked it's just like round two when you have to stand and listen to them
01:05:32and for me specifically it had been unpleasant so i was really nervous
01:05:39the liberation has ended chef jung ho young and chef sam kim
01:05:52your survival candidates congratulations your survival candidates congratulations
01:05:59when i saw the sliced tomatoes at the bottom i didn't know if that would really contribute an italian
01:06:08flavor but the italian flavor was present throughout and the whole dish was very harmonious
01:06:12chef jung you said that your concept was italian enveloped japanese cuisine and i think you two really nailed
01:06:20that when i tasted it that's exactly how the flavors kind of layered in it's one thing to have clear intentions
01:06:26but it's another to actually deliver and i really enjoyed it well done thank you thank you
01:06:33team jung ho young and sam kim please move to the survival zone
01:06:44i was hoping we'd made something really commendable so i feel really proud we survived we get to stay a bit
01:06:51longer hey chef should we maybe start playing maybe with this sure i'm all done okay the time has come for
01:07:00all the little elements to come together think of it like a showcase
01:07:07a demonstration of both japanese and italian methods right down to the veggies with peas cooked in soy sauce
01:07:16oven roasted potatoes and pan fried asparagus
01:07:23but it all comes together on one single platter
01:07:26the techniques and expertise of chef kim sung wu
01:07:35are present alongside my own and i think all of this really comes together in one big delicious dish
01:07:47soak them in broth sure
01:07:48and when they take a bite the eastern and western influences should both be palpable
01:08:06it's very pretty yeah and it looks delicious the name of our dish is land and sea for the base we used
01:08:15italian cooking techniques but as a japanese chef i wanted to find a way to add some japanese elements
01:08:22too and so i was reminded of a dish made with soybean paste so we made two broths one with crab
01:08:30one with bonito flakes and blended them together were the vegetables cooked together or were they were
01:08:36cooked separately each vegetable because each of them cooked differently yes that's why you cooked them
01:08:41separately yes exactly brought them together is that an order to i would recommend starting with the
01:08:47dog ball because traditionally we reserve that for special guests such as yourselves so i say dog
01:08:53ball you can use your hands ah okay that's it and then sauce i'd take a small spoonful and pour it over the top
01:09:00it's like when you get a big meaty piece of crab that's duck ball and when you bite in and all the meat slides out
01:09:13there's nothing like it
01:09:14but their faces didn't really change which confused me next i try the potato gnocchi which has a creamy
01:09:32internal texture
01:09:44so
01:09:46so
01:09:50so
01:09:52so
01:09:54so
01:09:56so
01:09:58thank you
01:10:10please excuse us
01:10:20this is
01:10:20very good yes the soup base is good and it's incredibly delicious i agree it's like
01:10:31being in japan then italy then japan then italy just back and forth right
01:10:34all that very fun different flavors everything looks good kind of want to jump in and try everything
01:10:40like oh man i loved it yeah they did an incredible job
01:10:44chef's chai kong ruck and kim sung un
01:10:50your survival candidates congratulations your survival candidates
01:10:57oh okay
01:11:01you know in a really technical sense every single component in this dish the vegetables the crab
01:11:08the abalone the chinese yam was perfect and even though i'm a judge just speaking as the person eating
01:11:14it
01:11:15it made me feel like a kid again i kept asking myself what do i eat next i wanted to try it all
01:11:22all of the different flavors the different textures and at one point i wanted to steal from
01:11:27judge peck's plate and if he didn't finish his i would have i'm tearing up a bit but
01:11:33it feels amazing when you get that kind of feedback it was a harmonious dish well done chefs
01:11:44great job
01:11:45i i just had goosebumps all over and i thought you know maybe we'll make it to the end
01:11:57all the tastings have concluded
01:12:00the judges will now deliberate to determine which team survives and which team is eliminated
01:12:06the first place team selected from the survival zone will automatically advance to the top seven
01:12:14and the last place team selected from the elimination zone will be sent home
01:12:18now let's see here they all did well i think while they were all technically solid it's more
01:12:28challenging to try and showcase your own style i think those two did well together
01:12:32even as a survivor candidate i knew there were no guarantees i looked at the chef standing next to me
01:12:45none of them deserve to go home but also i really wanted a moment to breathe
01:12:50now as for the team to be eliminated i think that's a much harder call yeah
01:12:55i think we'd be up there if i'd listen to you don't say that
01:12:57i'm sorry sorry no don't be it was a tough challenge but at least we still had fun together
01:13:04you know the judges have reached their final decision
01:13:12now then the time has come to announce the results of round four the black and white alliance battle
01:13:19to begin we will first be announcing the team that the judges have selected for elimination are they
01:13:31really starting with that the candidates for elimination are team pak hyonam and chae yu gang
01:13:39even now i don't think there's a single part of the cooking process i regret
01:13:43that team who took and chun sung hyon of course i'd love it if we made it to the next round he's grown
01:13:52up quite a bit and team kim hyun and venerable sunjay as long as i'm here i just want to do my best
01:14:02and have fun i'm just really trying to stay optimistic it was a tough call
01:14:07but we had to pick one and that team is
01:14:15and that team is chef che yu gang and chef pak hyonam thank you chefs thank you
01:14:23ultimately we felt there was a lack of harmony between each of your culinary styles and that's
01:14:36why we chose to eliminate you it's all about survival in the end all but one is going home
01:14:44so being able to come this far and being able to stand as equals with these incredible chefs
01:14:49especially master pak hyonam i want to pat myself on the head and say you did good yu gang i have no
01:14:56regrets being eliminated doesn't mean you're a failure so i want to say i'm so so happy that
01:15:03i managed to get this far and grateful that i was here yes wait here's two spots okay you put yours up
01:15:10here there great job let's go together let's go let's go next the time has come to announce the one
01:15:26and only surviving team and the first two contestants to secure their spots in the top seven i'm so nervous
01:15:34call us let's run i want it so bad it'll be okay you'll see the candidates for survival are im sung kun
01:15:42and brewmaster yun it was wonderful and devoid of any excess i can't remember the last time i had
01:15:50som that was that good team sun jung one and culinary monster the apple the caviar and the overall buttery
01:15:56flavor it wasn't just delicious it was also well executed team jung ho young and sam kim your concept
01:16:03was italian enveloped japanese cuisine and you nailed that the italian flavor was present throughout
01:16:08the whole dish was very harmonious and team chekong rock and kim sung un the constant back and forth
01:16:14between the italian and japanese flavors was fun and exciting i wanted to steal from judge peck's
01:16:19blade the first place team for the black and white alliance battle
01:16:23is team im sung kun and brewmaster yun is team im sung kun and brewmaster yun congratulations
01:16:37thank you thank you chef congratulations congratulations and they finished first
01:16:43too congrats guys cool so cool it must have been delicious the greatest point of consideration when
01:16:51selecting a winner was the harmony displayed by the teams and their dishes the pork galbi was great
01:16:56but it wouldn't have you know stood out on its own and if brewmaster yun hadn't prepared her radish salad
01:17:03sam and samjong that sense of synergy would have been missing chef im's pork galbi was really excellent
01:17:10but eating it as sam with the radish salad and samjong i realized that i sensed both of you your cooking
01:17:17styles were conveyed to me so clearly and the way that their individual styles mingled so well together
01:17:24was quite moving outside of this competition if they ever opened a restaurant together i'd be a loyal
01:17:30customer from the first round until now i just can't believe everything that's happened to me
01:17:36and getting the chance to partner with someone like chef im was
01:17:40it was it was a great honor so i'd like to thank you chef im thank you for everything thank you no
01:17:48don't cry no need to cry it's a good thing when you consider what they did in an hour i mean
01:17:55they're pros they're built different there
01:17:58raise us up then knock us down does this mean we have to do something probably to the five teams
01:18:10whose statuses have not been determined please return to your workstations
01:18:17are we going again huh
01:18:25what now i'm already tired are we making something probably right now huh oh my god it'd be cruel to
01:18:35eliminate us here as of right now there are only five available slots for the next round of the
01:18:43competition with that we will now reveal the method that will be used to select the remaining contestants
01:18:56what is it oh huh what oh we're spinning
01:19:15oh no what now they spin too oh oh man we're moving now okay cool
01:19:26oh well i'm impressed does that mean oh my god they're actually spinning who knew it can't be serious
01:19:42i can't believe they did that announcing the second match of round four
01:19:49the one-on-one life or death match what oh no
01:19:56your opponent for the one-on-one life or death match
01:20:02is standing right in front of you really wow oh my god what do we do man this sucks it's face to face huh
01:20:26what do we do
01:20:32do
01:20:32do
01:20:40do
01:20:42do
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