- 16 minutes ago
Category
😹
FunTranscript
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.
00:06:07I had no idea this would pay off.
00:06:10You think we bought too much?
00:06:11Maybe not.
00:06:12It's great we've got so much.
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.
00:06:28Man, I'm prepping so much croaker.
00:06:42First, 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 will be purely Japanese.
00:07:02You've abandoned Diddley now, right?
00:07:04Yeah, we never got along.
00:07:07I decided to go with the most classic method for Japanese cuisine.
00:07:15Braising.
00:07:19Truth is, I'm great with braising.
00:07:22I added cooking wine, sake, sugar, and then the fish, and started braising.
00:07:28The 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.
00:08:02And the braised.
00:08:03And 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.
00:08:19You're using 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.
00:08:45I was rushing and cut off the head.
00:08:53I can't believe you wasted this.
00:08:57I'm making steam 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.
00:12:12Hello?
00:12:14hello 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 it's similar
00:12:56but it's closer to what i initially wanted to try with a few changes you'll notice that i've included
00:13:05some tomatoes and grilled spinach it'll be even better if you eat it with the spinach
00:13:13the basil pesto is a creamy sauce is tasty
00:13:31even if this dish resembles the one before yes the color of it still comes through yeah it's completely
00:13:39totally different absolutely so different and i think poaching the fish in oil was such a good
00:13:45choice the creamy texture just makes you want to taste it all together at once
00:13:55thank you for the dish
00:14:00they left me feeling confident like oh i might actually win this yeah it felt good
00:14:10so i made a japanese styled braised croaker with burdock roots earlier i felt like i didn't execute the
00:14:17swim bladder dish well so i cut it thick before i steamed it on top i placed shiso leaves and you can
00:14:24enjoy it with the tofu green onions and ginger so just first dip the swim bladder in a little bit of the
00:14:30sauce bladder first then try it like this yeah yeah like that
00:14:44i'll cut it for you the belly eat the ginger with anything yeah it can be enjoyed with any of it
00:14:58each ingredient's flavor is distinct and pairs well with the sauce
00:15:17and some just facial expressions are pretty hard to read i hope he has a clear idea of what i was aiming
00:15:31for with the dish
00:15:35thank you for the dish yes thank you
00:15:37now judges please decide which chef survives and which chef does not
00:15:54oh this is so tough without discussing please write down your choice
00:16:07i voted for
00:16:17chef jung ho young
00:16:22i 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
00:16:32individual characteristics especially when i dipped the uh swim bladder in the braise sauce it was so good
00:16:39i 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
00:17:01for chef sem kim chef sem kim
00:17:08your use of croaker with the other ingredients it just felt so much more natural to me
00:17:13and the cooking methods you ultimately chose based on the ingredients you had i thought they matched perfectly
00:17:26now we discuss it where should we go
00:17:29oh geez
00:17:35wow this isn't easy i mean to be honest
00:17:38it's not easy to keep the texture from drying out you know you're right about that that's why
00:17:44if i'm judging by just one spoonful it tasted good but
00:17:50they talked for a while i kept thinking which way will they lean
00:17:58now judges please announce the results
00:18:03the winner of the first one-on-one match
00:18:10is
00:18:14jung ho young jung ho young congrats
00:18:21thank you great work
00:18:24these chefs are supposed to be elite
00:18:33so i think the fact that the fish fell apart
00:18:36was kind of an issue you know
00:18:40just the tiniest bit of overcooking can cause the fish to fall apart but the croaker was cooked so tender
00:18:46that it might seem overcooked when it's not
00:18:48not
00:18:49chef 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 you may now exit the arena
00:19:03oh man
00:19:10congrats
00:19:11i promise i'll do my best to reach the end
00:19:15you better win
00:19:18you agreed not to hold a grudge i want to thank him for an amazing match
00:19:23honestly i feel relieved right now there were i have no regrets such a thrilling and memorable experience
00:19:30we thought venerable sunjay and kim hyun 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
00:19:43if they just try to stay in their own lane and show us what they can do
00:19:49that will serve them better
00:19:51we'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 but i can't go easy on her she needs to earn it you know it's a matter of pride
00:20:06going easy on her would only hurt her pride yeah
00:20:11as long as i have a knife soy sauce and a bit of soybean paste i can do anything
00:20:20there were so many ingredients i thought long and hard about how i might use them all in preparing my dish
00:20:29i had some cooked rice left over i thought i should use that rice so i thought i could make two kinds of
00:20:37bibimbap soy sauce and soybean paste bibimbap my bibimbap used ingredients from the earth
00:20:46like carrots burdock roots spinach and napa cabbage
00:20:50under ingredients from trees like mushrooms i used ingredients given to us by the earth to create harmony
00:20:57next i made the sauce usually 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 so i paid them in sesame oil and added soy sauce
00:21:14soy sauce should have a very clean flavor i just kept it simple straightforward
00:21:20how to do this i'm a little torn mascarpone and oh is that it hyun
00:21:33to be honest i was pretty disappointed with the last challenge
00:21:36i think where we saw the most discord was the soybean paste soup and your gimbab this flavor profile is
00:21:44more complex i thought about it a lot this time i have to give it everything i have i'm up against
00:21:51myself that is my mindset oh let's try this again
00:22:05i tried making the dish again focusing on the abalone and seaweed
00:22:10i've seen 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 in the end i made smoked abalone
00:22:20kopchang 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
00:22:31i wanted the judges to think oh i see so this is what you were going for last time
00:22:45to make the soybean paste pakpakijang i chopped piogo mushrooms zucchini and green chili peppers
00:22:52and mixed them with soybean paste then 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 i just had to stay focused
00:23:15when i was done i felt good no regrets
00:23:35wow it's pretty
00:23:36we usually only think of gochujang when it comes to bibimbap but there's also soy sauce
00:23:46bibimbap and soybean paste bibimbap so i thought i would mix it for you like this
00:23:52ah yes please mix it sure i'll just mix a little bit for you with some soy sauce okay
00:23:59okay now this is you make this day to day yes when a lot of people eat together as a means of promoting harmony
00:24:08yes this is salty but very easy to digest
00:24:19have a spoonful each here grab a spoon and eat
00:24:29it's not really funny
00:24:33it's not good
00:24:39it's good
00:24:41i haven't done that
00:24:42i'm not good
00:24:47i
00:24:49it's
00:24:52it's
00:24:53it's not what i expected when it's mixed i'm surprised the soy sauce it has a special aroma
00:25:16and you sauteed the peppers they're not raw and if you add raw peppers the flavors contrast
00:25:22the flavor is too bold
00:25:24they weren't just sampling her dish they were eating an entire meal
00:25:52i thought wow her dish must be delicious they'll be too full to try mine
00:26:04both have their charms thank you thank you
00:26:10hello wow it's pretty
00:26:23i tried making another dish using kopchang seaweed and abalone as the main ingredients
00:26:31start by trying the combination of one piece of abalone
00:26:35and the seaweed mascarpone then add the goo sauce and try it again
00:26:39first with the mascarpone
00:26:41just the mascarpone and abalone just those two together
00:26:44like this
00:26:45yes
00:26:45this
00:26:47yes
00:26:48yes that part
00:26:49seaweed and mascarpone
00:26:50yes kopchang
00:26:51i actually think seaweed pairs quite well with dairy
00:26:54you know
00:26:55seaweed pairs well with mascarpone
00:27:08mmm
00:27:09the sauce is great
00:27:10now try it together with the goo sauce
00:27:13this
00:27:14yeah
00:27:14why kopchang seaweed specifically with the mascarpone
00:27:32kopchang 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
00:27:41a bit of sugar and a bit of salt
00:27:43well it's delicious
00:27:45thank you
00:27:47judges please announce the results
00:27:55i voted
00:27:57for venerable sunjay
00:28:03venerable sunjay
00:28:04honestly
00:28:08it doesn't really matter to me
00:28:11whether it's temple food or not
00:28:13venerable sunjay prepared a dish with a lot of depth
00:28:17also i felt like
00:28:18that she
00:28:19exhibited a lot of skill and care in her preparation
00:28:22thank you
00:28:23i voted
00:28:26venerable sunjay
00:28:31venerable sunjay
00:28:32oh
00:28:33okay
00:28:34congrats sunjay
00:28:35you've survived
00:28:36it reminded me that a dish that seems simple at first can make you feel so good
00:28:43despite the limitations of the ingredients
00:28:46i thought
00:28:47ah
00:28:47this 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
00:28:54i thought so that's why she's so highly regarded
00:28:58for this match
00:28:59white spoon chef venerable sunjay has survived
00:29:03congrats
00:29:04they recognize the value of temple cuisine
00:29:16and vegetarian food
00:29:17in the end what matters most to me
00:29:20is that the temple food was appreciated
00:29:22chef kim hyun
00:29:24you are eliminated
00:29:25please exit the arena
00:29:27i'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
00:29:39thank you
00:29:41goodbye
00:29:42in the end i feel like i wasn't able to show them what i'm capable of
00:29:50i know i could have done more so that's disappointing
00:29:53but it is what it is i guess
00:29:56i placed mine at the bottom
00:30:00to signify a reset for me as a chef
00:30:02i'm wiping the slate clean
00:30:04and learning from it
00:30:05ugh the lobster
00:30:11you can use both
00:30:14okay
00:30:18these two chefs might have
00:30:21a hard time
00:30:22using lobster
00:30:23mango
00:30:24and mayonnaise
00:30:25that'll be tough
00:30:26and just a few sauces
00:30:27it was a bit of a challenge
00:30:31we bought lobster and mango to use for our main ingredients
00:30:35it was tricky because we had to use the same ingredients
00:30:40we'd gotten some feedback about the chinese style mayo sauce
00:30:44that i wanted to keep in mind
00:30:45the amount of mayo present how it all came together
00:30:48it felt greasy
00:30:49and for me it just didn't work
00:30:51though in light of that i thought
00:30:54chow mein
00:30:55that'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
00:31:03chow is a cooking term that literally means to stir-fry
00:31:08and when you add the word main
00:31:10it means stir-fried noodles
00:31:11we had to use what was available
00:31:20and at one point i noticed that
00:31:22there were some fresh knife-cut noodles
00:31:25to be honest i'd never cooked with them before
00:31:30but there weren't any other ingredients
00:31:32the simplest way to say it is
00:31:35i decided to prepare knife-cut chow mein
00:31:38when making chow mein
00:31:39the base is the most important part
00:31:41in order to make the sauce
00:31:44i needed to find a way to extract the rich flavor from the lobster
00:31:47i took the lobster shells stir-fried them
00:31:55and then boiled them
00:31:56and i made a rich broth
00:31:58obviously i was limited to what i had available
00:32:04but in terms of the care i took in making the dish
00:32:09i didn't cut any corners or take any shortcuts
00:32:12i was up against my student
00:32:16so i had to do my best
00:32:18as a student of tokjuk
00:32:24i 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
00:32:33so to make the chili sauce
00:32:36i adapted the spaghetti tomato sauce
00:32:39and added gochujang to it
00:32:41i added some apple vinegar
00:32:43and dubanjang
00:32:45and i simmered the sauce to make it more like a chinese-style chili
00:32:51my main ingredients were lobster and mango
00:32:55as chefs i believe that regardless of what the ingredients are
00:33:01we should be able to create a dish from them
00:33:03i fried some mango and tasted it
00:33:07it was sweet and soft on the inside
00:33:13i thought oh this combination is nice
00:33:16so i fried it up and added it to the dish
00:33:19i 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
00:33:33that gave it a spicy kick but still retained the delicious flavor of the lobster
00:33:43in the end the broth came out quite rich
00:33:45the difference between regular la chow mein
00:33:47and 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
00:34:11and pretty chewy so i figured rather than frying up the knife cut noodles
00:34:23i decided to change up the cooking method a bit
00:34:27and i simmered them until reduced
00:34:34one of the things about cooking that i find incredibly fun
00:34:38is that you can take something insignificant and with a little creative thinking
00:34:42you can create a totally new flavor a brand new dish
00:34:46i enjoy that part of the process so much
00:34:51who don't you never compromises with his cooking
00:34:55i have so much respect for him
00:34:58i'll do my best to honor him
00:35:03i'm not anxious or worried at all about being eliminated this round
00:35:19the most important thing is that i did my best
00:35:22and i gave it my all 110 percent
00:35:31i prepared lobster with chili sauce
00:35:45and fried up some sweet and tender mango
00:35:47this is lobster and mango yeah
00:35:53lobster where do we start uh you should start with the mango i think
00:36:08somehow 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 i hope you like it thank you thank you of course
00:36:39thank you for your hard work of course oh no not at all i used knife cut noodles to make
00:36:50lobster la chow mein i hope you enjoy it
00:36:55the mastic leaf prickly ash isn't included so i can't call it a mala i took out the ma part
00:37:00so it's just a la chow mein for a chow mein dish this is
00:37:06you intentionally made it a bit soupy yes yeah i did
00:37:20so
00:37:32so
00:37:38so
00:37:48A lot of Lao Chou, or Chinese dark soy sauce, is added to most Chinese, so I thought this
00:38:10would be darker.
00:38:11This is different, but if the noodles had been stir-fried too much, the lobster broth
00:38:16would 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
00:38:26know?
00:38:28Thank you so much.
00:38:29It's been a long day.
00:38:30Of course, thank you.
00:38:33Judges, please announce the results.
00:38:36I voted for Chef Hudakjuk.
00:38:46When it comes to stir-fried noodles, they often take away from the flavor of the original
00:38:52ingredients.
00:38:53I chose this dish for the subtle lobster aroma and the way it sort of enveloped the noodles.
00:39:01I voted for Hudakjuk as well, for Hudakjuk as well.
00:39:10You've survived.
00:39:11Congratulations.
00:39:15It was honestly the most memorable dish.
00:39:17I tasted that round, the most delicious for sure.
00:39:20I appreciated that it, he used very few ingredients.
00:39:23I thought that would be limiting, but when I tasted it, there was so much umami flavor.
00:39:29It was incredible.
00:39:30Wow.
00:39:31I thought, this is so good.
00:39:34Chef Hudakjuk is the oldest chef still actively cooking in our industry, but the way he works,
00:39:41if 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.
00:39:50It made me realize how much I truly admire him, and I think it, it humbled me in a way.
00:39:56Yeah.
00:39:57Chef Hudakjuk has survived this one-on-one match.
00:40:01Woo-hoo!
00:40:04Congrats!
00:40:05I'd expect nothing less.
00:40:10Of course, you can't defeat your teacher.
00:40:15On another level.
00:40:16Yeah.
00:40:17I mean, not fair.
00:40:18Incomparable.
00:40:19Yeah.
00:40:20I wish we would have eaten it right away.
00:40:21Definitely.
00:40:22It might have been the best thing we tried today.
00:40:24Mmm.
00:40:25Chef Chun Sung-hyun, you are eliminated.
00:40:27Take your nameplate and exit the arena.
00:40:32Wow.
00:40:33Great job, sir.
00:40:34Yeah.
00:40:35You deserve it.
00:40:36Great work.
00:40:37Good work.
00:40:38Thank you for everything.
00:40:39I can't believe it.
00:40:40For sure.
00:40:41It should have been you.
00:40:42No, you were amazing.
00:40:43I'm totally content.
00:40:44No regrets.
00:40:45Seriously, thank you so much.
00:40:46Sure.
00:40:47Yeah.
00:40:48Well, that may have been tough, but it was unforgettable.
00:40:49Yeah, of course.
00:40:50That was fun.
00:40:51It was.
00:40:52Let's get together after this is over, yes?
00:40:53Sure.
00:40:54Great work.
00:40:57Just 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.
00:41:11The last challenge, they were forced to collaborate, but this is a chance to show off their own style
00:41:24more.
00:41:25I can see it.
00:41:26When we initially planned the dish, we focused on using vegetables and seafood that were in
00:41:35season.
00:41:36A lot of the main ingredients are from my hometown, Tae An.
00:41:40And that might give me a bit of an advantage.
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?
00:41:55No, no.
00:41:56Is this enough?
00:41:57Geez.
00:41:58I can give you one more.
00:41:59No, no, it's fine.
00:42:00I used the rest of the seafood.
00:42:03I thought, what can I do to make this seafood?
00:42:05Into a great dish, so...
00:42:07I decided I'd make crepes.
00:42:18Lots of ingredients can be wrapped in crepes.
00:42:22You can create something harmonious with the seafood and then eat it as a wrap.
00:42:28I combined the seafood and sautéed it.
00:42:33And then cut it into cubes, so it's easier to chew each bite.
00:42:44Added bechamel sauce.
00:42:46And sautéed it well.
00:42:48And 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.
00:43:06I 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.
00:43:17So what should I make?
00:43:20We got good feedback for the dish that we created together.
00:43:24But now that I'm working alone, I decided to call the dish, if it were just me.
00:43:34First, I thought through the different elements and flavors I created with Chef Kim Sung Un.
00:43:39Like the potato gnocchi.
00:43:42I decided to use potatoes.
00:43:47I boiled the potatoes.
00:43:50Then passed them through a sieve.
00:43:56And added butter.
00:43:57And starch.
00:44:01Then kneaded it.
00:44:05After that, I braised some monkfish again.
00:44:13And put it in the potatoes.
00:44:18I shaped them into balls.
00:44:28The gnocchi inspired me.
00:44:32To make it that way.
00:44:36And then I steamed them again.
00:44:41The outer layer of the potato mixture became chewy.
00:44:45I took gnocchi.
00:44:47And developed it into this delicious and totally unique potato dish.
00:44:53The flavor will be somewhat new, I think.
00:44:59I needed the umami flavor of the crab to come through with this dish.
00:45:03The bisque sauce was essential.
00:45:06First, I boiled the blue crab.
00:45:10Then mashed it.
00:45:15And sautéed it well.
00:45:17That looks delicious.
00:45:20When you roast blue crab, its umami flavor gets stronger.
00:45:23Next, I strained it with a sieve.
00:45:29And boiled it together with the potatoes.
00:45:38That became blue crab chowder.
00:45:41It's a cream soup with a base of blue crab and potatoes.
00:45:46I thought about the dish I made with Chef Kim Sung-Woon.
00:45:51I didn't want to follow that with just potatoes.
00:45:55So I tried a lot of stuff.
00:45:59So I made a sauce with the abalone.
00:46:00I made a sauce with the abalone.
00:46:01And spread it on top.
00:46:02Next, for the blue crab.
00:46:04The innards.
00:46:05I did it like this.
00:46:07I made a sauce with the abalone.
00:46:09And spread it on top.
00:46:11I made a sauce with the abalone innards and spread it on top.
00:46:17Next, for the blue crab, the innards.
00:46:21I dipped them like this.
00:46:24I coated them.
00:46:26Last time, I coated them with egg yolk.
00:46:29But this time, I coated them with the innards.
00:46:35I kept the best parts of the dish that we made together.
00:46:41It's called, if I were alone, but our collaboration is still there.
00:46:49Compared to Chef Che, I got more of the ingredients that I wanted.
00:46:55So I think I have a slight advantage.
00:46:59I think my dish turned out perfect.
00:47:06I wanted to include as many elements from the previous dish as possible.
00:47:11It turned out well, I think.
00:47:15I even included a tiny bit of asparagus.
00:47:23Explain the dish.
00:47:24Sure.
00:47:24So, the outside is crepes.
00:47:29I made rolls with the crepe, like kimbap.
00:47:32For the base sauce, I made a white-style mash with early potatoes.
00:47:37The filling inside is mixed seafood, sort of like filling used for dumplings.
00:47:45The red bits look like salmon roe, but they're blue crab jang.
00:47:49The jang is presented like caviar.
00:47:50So, when you eat it, you should cut into it and have the sauce and crepe together.
00:47:59I thought he'd copy my dish a little, but no.
00:48:04His dish was so different.
00:48:06I wondered what the judges would think.
00:48:12You should try it with the chowder.
00:48:15With the bisque.
00:48:16I intentionally made the chowder a bit spicy.
00:48:23What did you add to make it spicy?
00:48:26I added a bit of pepperoncino.
00:48:28Of course.
00:48:28The pepperoncino spice is nice and subtle.
00:48:54Right.
00:48:54Something like this often tastes like it disappears.
00:49:01But the size of those ingredients, the way that you cut them, I can taste that.
00:49:08Like the filling, like the abalone and crab textures.
00:49:13They're so nice.
00:49:17I think I have a good chance of winning.
00:49:24It looks like a rabbit.
00:49:28Please explain.
00:49:30Yes, so, last time we collaborated.
00:49:35So I thought, if the ingredients were the same, but I was cooking alone,
00:49:40I would make something bite-sized, like this.
00:49:46The potato is the focus of the dish.
00:49:47The rest are side dishes.
00:49:53Potato manju.
00:49:55Enjoy.
00:49:55Yeah.
00:49:56What's inside the potato manju?
00:49:59I simmered some monkfish and used it as filling.
00:50:02So what's the order?
00:50:03How should we eat it?
00:50:05I think you can just eat the potato first.
00:50:08Just like that.
00:50:09And then...
00:50:10So we just bite into the potato?
00:50:13We don't cut it?
00:50:14Oh, you can cut it up.
00:50:15I see why you consider the potato the focus of this dish.
00:50:45Now the crab legs.
00:51:04And then...
00:51:06Thank you for the dish.
00:51:23How did that go?
00:51:26That happened so fast.
00:51:28That made me feel a little more despondent.
00:51:39Now, judges, please announce the results.
00:51:44I voted for chef Kim Sung-un.
00:51:52The reason I voted for Kim Sung-un is he created a single dish with seafood.
00:51:58And I thought he did an excellent job of bringing out those natural flavors.
00:52:03Those sweet, umami, and salty seafood flavors.
00:52:07So...
00:52:08I voted for chef Kim Sung-un.
00:52:16I voted...
00:52:19For chef Chek Hong-rok.
00:52:22The truth is, the ingredients prepared by both chefs are incredibly flavorful and very distinctive, especially the seafood.
00:52:34But somehow he managed to highlight the potato manju.
00:52:38I'd never tried that before.
00:52:40It was so memorable, and I thought to myself,
00:52:43How is this possible?
00:52:46And then the side dishes.
00:52:48I was genuinely surprised by the composition of the seafood.
00:52:51This feels like torture.
00:52:58I wish they'd just gotten it over with.
00:53:01It was so nerve-wracking.
00:53:04This sucks.
00:53:06I feel like the composition of chef Chek Hong-rok's dish is, you know, completely unexpected.
00:53:13With all that seafood, I think that focusing on the potato was a good strategy.
00:53:19Yeah, exactly.
00:53:20But with the crab and abalone, when you think about who made better use of the ingredients, I mean, I get what you're saying.
00:53:28But anyone could make this.
00:53:29He combined all the ingredients, and it was easy to eat.
00:53:32And the sauce was well executed.
00:53:34It worked well together.
00:53:35Compared to all the other chefs who also had to reuse ingredients from last round, it stood out the most.
00:53:42I was like, wow, the potato first, with all that seafood, in manju form?
00:53:47I thought, oh, this is unique, so...
00:53:50Sure, but with Chef Kim Sung-un's dish, I loved the sweetness of the crab, you know?
00:53:55Eating that was such a great experience.
00:53:57Of course, both are delicious.
00:53:59They were, of course.
00:54:01I was like, man, it must be such a tough choice.
00:54:05I'm sure we're both nervous, not just me.
00:54:07It'll be fine.
00:54:09Okay, that's our choice.
00:54:11I mean, this is such a close call.
00:54:18Now, judges, announce the results.
00:54:25The survivor of this one-on-one match
00:54:30was, as you can see, a tough choice.
00:54:41The survivor of this one-on-one match
00:54:44is Chef Chekong Rock.
00:54:50Chef Chekong Rock.
00:54:51Congratulations.
00:54:52I never expected the potato to be the focus,
00:55:03but he made it the star of the dish,
00:55:05which was both shocking and brilliant.
00:55:07We thought he quickly created something new,
00:55:10and with limited ingredients,
00:55:12without sacrificing the flavors.
00:55:14Chef Chekong Rock,
00:55:16you made a delightful surprise,
00:55:17so we scored your dish a bit higher.
00:55:20Kim Sung-un, you have been eliminated.
00:55:22Take your nameplate and exit the arena.
00:55:31I mean, what can you do?
00:55:32That's the nature of a competition.
00:55:35The best thing to do is humbly accept the result.
00:55:39I hope that he goes all the way.
00:55:41I hope he wins it all.
00:55:44I think I got lucky, in a way.
00:55:47And next round,
00:55:49I'll give it everything I have.
00:55:52Yeah, I'll keep fighting.
00:55:53I think he's one of the strongest contenders.
00:56:20But when the other chefs talk about him,
00:56:23I'm like,
00:56:24you're all great chefs, too.
00:56:26Why are you so afraid of him?
00:56:28Everyone here is a strong competitor.
00:56:31It's not like
00:56:31Chef Chekong Won is way better,
00:56:34or ahead of the pack somehow.
00:56:36I'm confident.
00:56:37I feel confident.
00:56:38I'm giving it
00:56:39everything I've got,
00:56:41every match.
00:56:42I'll have no regrets.
00:56:43I hope we can both create dishes
00:56:44that meet our high expectations.
00:56:46That's critical.
00:56:47It'd be embarrassing to offer them mediocre dishes.
00:56:50We will now begin
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, sounds good.
00:57:03Let's split them in half.
00:57:07Okay, got it.
00:57:07Sound good?
00:57:11And the caviar?
00:57:12I need the caviar.
00:57:14We both have crab,
00:57:15and we both have caviar.
00:57:17You need the celery?
00:57:18Walnuts, celery?
00:57:19Just one.
00:57:20Okay.
00:57:21We split almost every ingredient.
00:57:23We took whatever was left
00:57:24and divided it in half.
00:57:25We had to repeat ingredients.
00:57:44Luckily, we have a good understanding of them.
00:57:46So, that's good, I think.
00:57:49I think the most important thing is
00:57:51the sauce.
00:57:53That's the essence of cooking.
00:57:55It's fundamental.
00:57:56I'm using snow crab.
00:58:04I'm planning to use the snow crab broth as a sauce.
00:58:07Hello?
00:58:14Will this dish be completely different?
00:58:17I'm preparing something warm.
00:58:19A warm dish?
00:58:20Yes.
00:58:24In the last round...
00:58:25Yes?
00:58:26You didn't mention this dish to your teammate as an option?
00:58:29No, I didn't.
00:58:30I didn't mention any hot dishes.
00:58:32But his dish is a mystery to me as well.
00:58:35You think you'll win?
00:58:37Yes, I do.
00:58:39Wow.
00:58:39All right.
00:58:41Did you roast it to make stock?
00:58:43Yes.
00:58:44Oh.
00:58:45It's a hot dish this time.
00:58:46A hot dish?
00:58:47Oh.
00:58:48Be careful.
00:58:53You make a sauce like this for every match.
00:58:56And you're very good at it.
00:58:57It's important.
00:58:58Sauce for every match.
00:58:59Well, I need to extract the base stock first.
00:59:02You always emphasize the sauce.
00:59:04Some champagne this time.
00:59:08For some flair?
00:59:09Yeah.
00:59:11Culinary monster says he'll win this.
00:59:13What do you think?
00:59:15I guess we'll see.
00:59:16Time will tell.
00:59:17Well, being confident isn't enough.
00:59:19The dish I'll be making is roasted snow crab egg custard with a champagne sauce and caviar.
00:59:35I looked at the ingredients and I thought it'd be perfect.
00:59:41The umami flavor from the roasted snow crab shell, the softness of the egg and the saltiness of the caviar, plus the champagne flavor.
00:59:49I wanted the first spice to be soft and smooth.
00:59:59First, I used the snow crab sauce with cream.
01:00:04And I made the egg custard.
01:00:06I grilled the crab legs over charcoal and carefully extracted the meat.
01:00:16Then I combined the egg custard and snow crab meat.
01:00:24After that, I gently baked it in the steam oven.
01:00:27I could see the oven was set to steam with a plate inside.
01:00:40So I figured steamed egg.
01:00:41The moment I saw it was a steamed egg, I knew I had this in the bag.
01:00:45I knew I'd win and I felt bad, since we're friends.
01:00:49I thought, chef, you should have made something else.
01:00:53We need to make a single dish impressive.
01:00:55One that makes the judges go, this is so damn good, after one bite.
01:00:59And in order to do that, I figured I need to make a warm dish that instantly delivered that rich shellfish flavor.
01:01:07Like an explosion.
01:01:15I made dumplings with snow crab meat.
01:01:24The ingredients are similar, but I aimed for a totally different flavor.
01:01:28You could think of it as sort of a western-style soup dumpling.
01:01:35That feeling of the juice bursting out from inside, the dumpling filling.
01:01:40I wanted that to be a little creamy.
01:01:43So I took some soft tofu.
01:01:45A little bit of butter.
01:01:47And some rich, reduced snow crab broth.
01:01:51And blended them all together.
01:01:55I emulsified it a bit.
01:01:58Then added crab meat.
01:02:00The dumpling filling itself wasn't solid like meat, tofu, or kimchi.
01:02:05Instead, it was more of a liquid texture.
01:02:09The key to the dish was to fill the dumpling with broth.
01:02:15But crab broth had to burst in your mouth when you bit into the dumpling.
01:02:27I tasted it while I was making it.
01:02:39I tasted it while I was making it.
01:02:42It was pretty good.
01:02:43To be honest, I'm not sure what he made.
01:02:54I didn't pay that much attention.
01:02:56I was focused on my dish.
01:03:0012 minutes.
01:03:03In the end, I knew it would all come down to the flavor.
01:03:0612 minutes.
01:03:07So I kept tasting as I cooked.
01:03:17I thought it turned out great.
01:03:19I kept asking myself which sauce and flavor combination could elevate this dish further.
01:03:23I used good champagne to make the sauce for the dish.
01:03:31Caviar and champagne pair well together.
01:03:34And champagne has a nice flavor.
01:03:40I added cream and reduced it to concentrate the flavor.
01:03:43Then made the sauce by blending it together.
01:03:50The harmony of it will be the highlight.
01:03:52They should taste the fullness and the flavor.
01:03:54It'll all work together and their only thought will be, it's delicious.
01:03:58You never know what it'll taste like till you try it.
01:04:02So let's finish it and do a tasting.
01:04:07I wanted every part of the dish to be perfect.
01:04:11So I kept tasting it.
01:04:13I added a little lime juice.
01:04:16And other elements to enhance the flavor of that first bite.
01:04:21I wanted to create a dish with a flavor that bursts in your mouth when you eat it.
01:04:30I kept improving the dish as I cooked.
01:04:32Adding new elements here and there.
01:04:35I loved how it turned out.
01:04:43Chef Sun is the type of chef that plates a dish in a very meticulous and detailed way.
01:04:54I think my strength ultimately lies in combining and creating delicious flavors.
01:05:04I thought the crab dumplings alone might not have enough of an impact.
01:05:08So I balanced the lack of seasoning with caviar.
01:05:17And at the very bottom, I made a relish using apple and celery.
01:05:20That made it both tangy and sweet, vibrant, but nuanced.
01:05:25The crab dumplings were quite rich, so that balanced out the dish a little more.
01:05:30Then I topped it with a sabayon sauce.
01:05:32That I made with champagne.
01:05:33I mixed egg yolks, champagne, and a little snow crab broth.
01:05:44Caviar pairs well with dairy or egg-based ingredients, things that have a more mild flavor.
01:05:51The relish at the bottom, the dumplings, and the sabayon sauce all taste sharp, I would say.
01:05:56They are all incredibly distinct.
01:06:00If you tasted this dish, you'd know exactly what I used to prepare it.
01:06:16I kept thinking, you have to stay focused.
01:06:20I told myself, you can do this.
01:06:22All you can do is your best.
01:06:35There's a contrast between the smooth egg, the salty crab, and the caviar.
01:06:41But despite the contrast, there's still a softness.
01:06:45I also added some crispy toasted bread to go with it.
01:06:50I didn't want to focus on one ingredient.
01:06:52I wanted each ingredient to stand out.
01:06:56The scent of lime zest, the taste of lime juice.
01:07:03In the end, I was pretty happy with how it turned out.
01:07:07Hello.
01:07:18The dish I prepared for you today is crab meat dumplings.
01:07:23Inside the dumpling, I blend in crab broth with soft tofu to make it creamy, and mix that with crab meat.
01:07:33And the sauce is a sabayon sauce.
01:07:36Scoop it all up and enjoy.
01:07:38One bite?
01:07:38Yep.
01:07:38Will the dumpling burst?
01:07:44I'm hoping they do.
01:07:45You hope they do?
01:07:46Okay.
01:07:47They'll burst in your mouth.
01:07:48Hopefully, yes.
01:07:51Like this?
01:07:52Yes.
01:07:52One bite?
01:07:52One bite?
01:07:53One bite?
01:08:12One bite?
01:08:45You said you added champagne?
01:08:47In the sabayon, yes.
01:08:47It's in the sabayon.
01:08:48Okay.
01:08:57Thanks for the dish.
01:09:10So, I used snow crab.
01:09:13Snow crab custard and champagne foam.
01:09:16And I prepared a snow crab sauce with caviar.
01:09:20Hopefully, you'll taste the balance between the crab, caviar, champagne sauce, and the egg 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.
01:09:42Right here.
01:09:43There's something.
01:09:43Have a minute.
01:10:07I don't know.
01:10:37They took several bites, but I couldn't tell if it was because they liked it or it was confusing.
01:10:51What'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.
01:11:03Now, judges, please decide which chef should survive the challenge.
01:11:11Oh, my gosh.
01:11:21Judges, please announce the results.
01:11:48I voted.
01:11:51For Chef Sun Jung Won, for Chef Sun Jung Won, for 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.
01:12:25So I voted for Chef Sun Jung Won's dish.
01:12:28So, my vote...
01:12:37My vote...
01:12:47Well...
01:12:49To be honest, I was stuck on something.
01:12:53It was so subtle.
01:12:54It was almost indistinguishable.
01:12:57It was so, so subtle.
01:12:59You know?
01:12:59Well...
01:13:00Well...
01:13:08...
01:13:17Good for you.
01:13:18So...
Be the first to comment