- 13 minutes ago
Culinary Class Wars - Season 2 Episode 10
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00:00:01Oh no!
00:00:02What?
00:00:03Now they spin too!
00:00:04Why?
00:00:05Whoa!
00:00:06They're spinning!
00:00:07Oh man!
00:00:08They're rotating!
00:00:09Wow!
00:00:10Wait!
00:00:11Oh!
00:00:12What's happening?
00:00:13I didn't see that coming!
00:00:15Ugh!
00:00:16Oh my god!
00:00:17The second match of the fourth round is...
00:00:21A one-on-one life or death match.
00:00:25The opponent you will face in this life or death match...
00:00:30Will be none other than your former teammate.
00:00:36Crazy.
00:00:39This is unbelievable.
00:00:45Man, this sucks.
00:00:49An hour ago we were like, we gotta make it up there together.
00:00:55And just like that, we're enemies.
00:00:57Like this?
00:01:00Oh my god.
00:01:04Oh...
00:01:05I mean it's venerable Sanjay.
00:01:07I'm up against a master.
00:01:09This is nuts.
00:01:10We chose our partners based on how good they are.
00:01:13He's a chef I wanted to avoid cooking against.
00:01:15We went from friend to foe.
00:01:17So dramatic.
00:01:18Also, for this round four one-on-one life or death match...
00:01:28You can use only the ingredients you used in the previous team battle.
00:01:37Amazing.
00:01:38Okay, let's do this.
00:01:39Brilliant.
00:01:40That's just brutal.
00:01:41Here come the ingredients.
00:01:42Oh jeez, come on.
00:01:43Oh, I see.
00:01:44That's why they told us to buy double our amounts.
00:01:45Oh man.
00:01:46Yeah.
00:01:47I knew something was off.
00:01:48That's why we bought double.
00:01:49I thought it was weird at the time.
00:01:50It was all for this.
00:01:51Wow.
00:01:52Wow.
00:01:53This means the two of you must share the ingredients you each used for the previous challenge.
00:01:58Oh, that's crazy.
00:01:59Oh.
00:02:00How many?
00:02:01Divide them however you wish.
00:02:02But every chef must create a dish that will defeat their opponent.
00:02:03Wow.
00:02:04We're going to see completely different dishes.
00:02:05Yeah.
00:02:06They'll have to do this.
00:02:07Yeah.
00:02:08That's why we bought double.
00:02:09That's why we bought double.
00:02:10I thought it was weird at the time.
00:02:11It was all for this.
00:02:12Wow.
00:02:13This means the two of you must share the ingredients you each used for the previous challenge.
00:02:16Well, it's crazy.
00:02:17Ah.
00:02:18How many?
00:02:19Divide them however you wish.
00:02:21But every chef must create a dish that will defeat their opponent.
00:02:26Wow.
00:02:27We're going to see completely different dishes.
00:02:30Yeah, they'll have to make something new.
00:02:33What do I make?
00:02:35In the end, each winner of the one-on-one match will advance to the top seven, and the loser will be eliminated.
00:02:43Also, in this match, no one will have a second chance to return.
00:02:49Wow.
00:02:51This is insane.
00:02:54Oh, man.
00:02:56We were both pretty happy, working together like Master and Apprentice.
00:03:02But now...
00:03:05This is so mean.
00:03:09We had a talk when we first teamed up.
00:03:18We had to stay positive.
00:03:21I was given a second chance, and I made it this far.
00:03:27There's no bad blood.
00:03:29You good?
00:03:30Now, we're parting ways.
00:03:31Yeah.
00:03:32At this point, I think I'm allowed to be a little selfish.
00:03:37This won't be your last hug.
00:03:40Yeah, all right.
00:03:41Yeah.
00:03:42For us, the competition should be friendly, so I hope we don't turn on each other.
00:03:51Perhaps my philosophy as a monk is too positive, but that's how I see it.
00:03:58The situation is kind of sad.
00:04:03We all have our own ambitions.
00:04:06We just keep them to ourselves, but we all want to be the best in the end.
00:04:12You know, that's how it goes.
00:04:14I mean, this is a competition, after all.
00:04:17Sir?
00:04:18Yeah.
00:04:19This is such an honor.
00:04:20Good luck to you.
00:04:21Thanks.
00:04:22I'm just grateful to be here.
00:04:23Yeah, don't be nervous.
00:04:24Right, right.
00:04:25I won't.
00:04:27We shouldn't be stressed about it.
00:04:29We should just have fun.
00:04:31I have so much respect for him.
00:04:34But we go way back.
00:04:37But here that all goes out the window.
00:04:41I gotta win.
00:04:43Culinary monster, he's definitely a talented chef, you know?
00:04:47He'll do great.
00:04:49But I'll do better.
00:04:51I feel confident.
00:04:53Attention, chefs.
00:04:54We will now begin round four.
00:04:57The one-on-one life or death match.
00:05:01Woo-hoo!
00:05:07The crabs?
00:05:09How many?
00:05:10Let's do one and a half.
00:05:12Okay, sounds good.
00:05:14We have to split the ingredients.
00:05:16Of course.
00:05:17I used one blue crab.
00:05:19Okay.
00:05:20You can have all that.
00:05:21Okay.
00:05:22You know, during the first challenge, they were allies.
00:05:25So they must have spent a lot of time talking about the ingredients they're using.
00:05:30So now they should be able to anticipate each other's moves.
00:05:33Read each other's minds.
00:05:34Exactly.
00:05:35Since we had to work with the ingredients we'd already bought, we were both cooking with
00:05:41similar stuff.
00:05:43There wasn't much of an opportunity to try something new.
00:05:47Take the abalone.
00:05:48We have one carrot and one zucchini.
00:05:50We have to divvy it up.
00:05:51This is tough.
00:05:52What should I do?
00:05:53We've got tons of ingredients.
00:05:54We bought so much.
00:05:55What's that?
00:05:56It's just...
00:05:57You think we bought too much?
00:05:58Maybe not.
00:05:59It's great we've got so much.
00:06:00I think we had about 10 different ideas when we initially bought all of our ingredients.
00:06:01Wow, we really bought a lot.
00:06:02I had no idea this would pay off.
00:06:03I think we had about 10 different ideas when we initially bought all of our ingredients.
00:06:05Wow, we really bought a lot.
00:06:18I had no idea this would pay off.
00:06:26I had no idea this would pay off.
00:06:39Man, I'm prepping so much croaker.
00:06:42First, I had to make sure and clean the croaker.
00:06:47The first thing I did was clean the croaker.
00:06:49In the first match, we had to combine Italian and Japanese cuisines.
00:06:59But this time, my dish would be purely Japanese.
00:07:02You've abandoned Diddley now, right?
00:07:04Yeah, we never got along.
00:07:07I decided to go with the most classic method for Japanese cuisine.
00:07:15Braising.
00:07:16Truth is, I'm great with braising.
00:07:22I added cooking wine, sake, sugar, and then the fish, and started braising.
00:07:30The fish gets a bit tender as it absorbs the sweetness.
00:07:36I 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.
00:08:21Using the swim bladder?
00:08:23Oh, no.
00:08:25Can I have it?
00:08:26It's over there.
00:08:28The swim bladder tears so easily.
00:08:30It tears?
00:08:31On the end.
00:08:33What's this?
00:08:34What?
00:08:37Oh, that's the...
00:08:37You cut into it?
00:08:38No, I just cut off the head.
00:08:39Did you do this on purpose?
00:08:40No, no.
00:08:41Wow.
00:08:42What?
00:08:43You knew I wanted it.
00:08:44No, I swear I didn't.
00:08:46I was rushing and cut off the head.
00:08:49I can't believe you wasted this.
00:08:55I'm making steamed croaker's swim bladder again.
00:09:00In the first match, I was planning to stuff the bladder whole, but it kept splitting from
00:09:05all 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.
00:09:23Oh, yeah.
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
00:09:47confidence.
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.
00:09:59That 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.
00:10:35Oh, wow.
00:10:39That'll be good.
00:10:41Looks delicious.
00:10:44It looked like he made a cream sauce with whipped cream.
00:10:47I was like, oh, that looks good.
00:10:49It's strength will be its continuity of softness.
00:10:54The fish will be so tender and the sauce incredibly smooth.
00:10:57But it can't be too soft, so 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.
00:12:21Please explain.
00:12:32I used croaker, same as last challenge.
00:12:35Last time we coated it with miso and grilled it over charcoal, but this time I poached it in oil.
00:12:40As for the sauce, I wanted to make it with the aroma of basil and a creamy texture.
00:12:46Then the sauce next to that is the one I used earlier, which I modified a bit and used again with this dish.
00:12:52It does look like that last dish.
00:12:55It's similar, but it's closer to what I initially wanted to try with a few changes.
00:13:02You'll notice that I've included some tomatoes and grilled spinach.
00:13:06It'll be even better if you eat it with the spinach.
00:13:13Mmm.
00:13:26Basil pesto as a creamy sauce is tasty.
00:13:29Even if this dish resembles the one before, the color of it still comes through.
00:13:39Yeah, it's completely different.
00:13:40Totally different dish.
00:13:40Absolutely, it's so different.
00:13:42And I think poaching the fish in oil was such a good choice.
00:13:46The creamy texture just makes you want to taste it all together at once.
00:13:55Thank you for the dish.
00:13:59They left me feeling confident, like, oh, I might actually win this.
00:14:03Yeah, it felt good.
00:14:10So, I made a Japanese-style braised croaker with burdock roots.
00:14:16Earlier, I felt like I didn't execute the swim bladder dish well, so I cut it thick before I steamed it.
00:14:21On top, I placed shiso leaves.
00:14:23And you can enjoy it with the tofu, green onions, and ginger.
00:14:26So, just first dip the swim bladder in a little bit of the sauce.
00:14:31Bladder first?
00:14:32Then try it.
00:14:33Like this, yeah?
00:14:34Yeah, like that.
00:14:35I'll cut it for you.
00:14:53The belly.
00:14:55Eat the ginger with anything?
00:14:56Yeah, it can be enjoyed with any of it.
00:14:58Each ingredient's flavor is distinct and pairs well with the sauce.
00:15:17Han Sang-jae's facial expressions are pretty hard to read.
00:15:28I hope he has a clear idea of what I was aiming for with the dish.
00:15:35Thank you for the dish.
00:15:37Yes, thank you.
00:15:37Now, judges, please decide which chef survives and which chef does not.
00:15:54Ah, this is so tough.
00:15:57Without discussing, please write down your choice.
00:16:00I voted for Chef Jung Ho Young.
00:16:19I feel like sweet braises are very challenging to make.
00:16:25The supplementary ingredients combined with the fish complemented each other
00:16:30while also highlighting their individual characteristics.
00:16:34Especially when I dipped the swim bladder in the braise sauce.
00:16:39It was so good.
00:16:40I didn't need to try the rest of your dish.
00:16:46Braises have such a direct, straightforward flavor,
00:16:49so I might be a bit partial to them.
00:16:51I voted for Chef Sem Kim.
00:17:04Chef Sem Kim.
00:17:07Your use of croaker with the other ingredients,
00:17:11it just felt so much more natural to me.
00:17:14And the cooking methods you ultimately chose,
00:17:17based on the ingredients you had,
00:17:18I thought they matched perfectly.
00:17:26Now we discuss it.
00:17:27Where should we go?
00:17:29Oh, jeez.
00:17:35Wow, this isn't easy.
00:17:36I mean, to be honest,
00:17:38it's not easy to keep the texture from drying out, you know?
00:17:42You're right about that.
00:17:43Yeah, that's why.
00:17:44If I'm judging by just one spoonful,
00:17:46it tasted good, but...
00:17:50They talked for a while.
00:17:53I kept thinking,
00:17:54which way will they lean?
00:17:58Now, judges,
00:18:01please announce the results.
00:18:03The winner of the first one-on-one match
00:18:07is...
00:18:12Jung Ho-young.
00:18:16Jung Ho-young.
00:18:17Congrats.
00:18:23Great work.
00:18:24These chefs are...
00:18:30supposed to be elite.
00:18:33So I think the fact that the fish fell apart
00:18:35was kind of an issue, you know?
00:18:39Just the...
00:18:41tiniest bit of overcooking
00:18:42can cause the fish to fall apart,
00:18:44but the croaker was cooked so tender
00:18:46that it might seem overcooked when it's not.
00:18:49Chef Jung Ho-young managed that aspect very well,
00:18:52and in the end,
00:18:53the dish was flawless.
00:18:54So we decided that it'd be more fitting
00:18:57to choose Chef Jung Ho-young.
00:18:59Chef Sam Kim,
00:19:00you are eliminated.
00:19:01You may now exit the arena.
00:19:08Oh, man.
00:19:10Good work.
00:19:10Congrats.
00:19:11I promise I'll do my best to reach the end.
00:19:15You better win.
00:19:17You agreed not to hold a grudge.
00:19:20I want to thank him for an amazing match.
00:19:23Honestly,
00:19:23I feel relieved right now.
00:19:25There were...
00:19:26I have no regrets.
00:19:28Such a thrilling and memorable experience.
00:19:31We thought Venerable Sun Jae and Kim Hee-yun
00:19:34were on different pages last time.
00:19:36This time,
00:19:37it's better if they showcase their own style.
00:19:39It's better if they lean into their strengths.
00:19:41They need to showcase their uniqueness.
00:19:42If they just try to stay in their own lane
00:19:46and 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
00:19:58and do our best.
00:20:00I hope she does great.
00:20:02But I can't go easy on her.
00:20:03She needs to earn it, you know?
00:20:05It's a matter of pride.
00:20:06Going easy on her would only hurt her pride.
00:20:09Yeah.
00:20:11As long as I have a knife,
00:20:15soy sauce,
00:20:16and a bit of soybean paste,
00:20:19I can do anything.
00:20:22There were so many ingredients.
00:20:25I thought long and hard
00:20:26about how I might use them all
00:20:27in preparing my dish.
00:20:29I had some cooked rice left over.
00:20:31I thought I should use that rice.
00:20:35So I thought I could make
00:20:36two kinds of bibimbap,
00:20:38soy sauce and soybean paste bibimbap.
00:20:41My bibimbap used ingredients
00:20:44from the earth,
00:20:46like carrots, burdock roots,
00:20:48spinach, and napa cabbage.
00:20:50And ingredients from trees,
00:20:52like mushrooms,
00:20:53I used ingredients given to us
00:20:54by the earth to create harmony.
00:20:57Next, I made the sauce.
00:20:58Usually when seasoning chili peppers,
00:21:01you add chili peppers and sesame oil
00:21:03to soy sauce.
00:21:04But I changed up the order
00:21:06and did it a little differently.
00:21:08I chopped green chili peppers,
00:21:10sautƩed them in sesame oil,
00:21:12and added soy sauce.
00:21:14Soy sauce should have
00:21:15a very clean flavor.
00:21:17I just kept it simple,
00:21:19straightforward.
00:21:20How to do this?
00:21:21I'm a little torn.
00:21:22Mascarpone and...
00:21:26Oh, is that it, Hyun?
00:21:33To be honest,
00:21:34I was pretty disappointed
00:21:35with the last challenge.
00:21:37I think where we saw
00:21:38the most discord was
00:21:40the soybean paste soup
00:21:41and your gimbab.
00:21:43This flavor profile
00:21:44is more complex.
00:21:46I thought about it a lot.
00:21:48This time,
00:21:48I have to give it
00:21:49everything I have.
00:21:50I'm up against myself.
00:21:51That is my mindset.
00:21:53Let's try this again.
00:22:04I tried making the dish again,
00:22:07focusing on the abalone
00:22:08and seaweed.
00:22:09I've seen the abalone
00:22:11so that it would be very tender
00:22:12to make sure it left
00:22:13a strong impression.
00:22:15I smoked it lightly with herbs.
00:22:17In the end,
00:22:18I made smoked abalone,
00:22:20gopchang seaweed,
00:22:21and mascarpone.
00:22:24Earlier,
00:22:25I didn't use
00:22:26the abalone innards,
00:22:27but this time I did
00:22:28to create a delicious,
00:22:30savory goo sauce.
00:22:32I wanted the judges
00:22:37to think,
00:22:38oh, I see.
00:22:40So this is what
00:22:40you were going for last time.
00:22:45To make the soybean paste
00:22:47bakpaki jam,
00:22:48I chopped piogo mushrooms,
00:22:49zucchini,
00:22:50and green chili peppers
00:22:51and mixed them
00:22:52with soybean paste.
00:22:54Then I made kelp broth
00:22:55and simmered it all in there.
00:22:56I just made the food
00:23:03that I usually make.
00:23:09I can only do my best
00:23:10with the time I'm given.
00:23:12I cook like this all the time.
00:23:14I just had to stay focused.
00:23:15When I was done,
00:23:25I felt good.
00:23:26No regrets.
00:23:35Wow, it's pretty.
00:23:40We usually only think
00:23:42of gochujang
00:23:43when it comes to bibimbap.
00:23:44But there's also
00:23:46soy sauce bibimbap
00:23:47and soybean paste bibimbap.
00:23:49So I thought I would
00:23:51mix it for you like this.
00:23:52Ah, yes.
00:23:53Please mix it.
00:23:54Sure.
00:23:55I'll just mix a little bit
00:23:57for you with some soy sauce.
00:23:59Okay.
00:24:00Now, this is...
00:24:01You make this day-to-day?
00:24:03Yes.
00:24:03When a lot of people
00:24:04eat together
00:24:05as a means of
00:24:06promoting harmony.
00:24:08Yes.
00:24:10This is salty
00:24:11but very easy to digest.
00:24:14Have a spoonful each
00:24:20here.
00:24:22Grab a spoon and eat.
00:24:24That's all right.
00:24:48It's not what I expected when it's mixed.
00:25:12I'm surprised.
00:25:13The soy sauce, it has a special aroma.
00:25:16And you sauteed the peppers.
00:25:18They're not raw.
00:25:19And if you add raw peppers, the flavors contrast.
00:25:22The flavor is too bold.
00:25:34They weren't just sampling her dish.
00:25:36They were eating an entire meal.
00:25:38I thought, wow, her dish must be delicious.
00:26:03They'll be too full to try mine.
00:26:06Both have their charms.
00:26:10Hello.
00:26:22Wow, it's pretty.
00:26:23I tried making another dish using gopchang, seaweed, and abalone as the main ingredients.
00:26:32Start by trying the combination of one piece of abalone and the seaweed mascarpone.
00:26:37Then add the goo sauce and try it again.
00:26:39First, with the mascarpone?
00:26:41Yes.
00:26:41Just the mascarpone and abalone.
00:26:43Just those two together.
00:26:44Like this?
00:26:45Yes.
00:26:46With this?
00:26:47Yes.
00:26:48Is that part?
00:26:49Gopchang seaweed and mascarpone.
00:26:50Yes, gopchang.
00:26:51I actually think seaweed pairs quite well with dairy.
00:26:54You know?
00:27:04Mmm.
00:27:05The seaweed pairs well with mascarpone.
00:27:08Mmm.
00:27:09The sauce is great.
00:27:11Now try it together with the goo sauce.
00:27:13This?
00:27:14Yeah.
00:27:14Yeah.
00:27:14Why gopchang seaweed specifically with the mascarpone?
00:27:32Gopchang seaweed has a rougher texture.
00:27:34I think it's much sweeter and has a stronger umami flavor.
00:27:37So I simply ground it up in its roasted state and added mascarpone, a bit of sugar, and a bit of salt.
00:27:44Well, it's delicious.
00:27:53Judges, please announce the results.
00:27:56I voted...
00:28:01for Venerable Sanjay.
00:28:03Venerable Sanjay.
00:28:07Honestly, it doesn't really matter to me whether it's temple food or not.
00:28:14Venerable Sanjay prepared a dish with a lot of depth.
00:28:17Also, I felt like...
00:28:19that she...
00:28:20exhibited a lot of skill and care in her preparation.
00:28:25I voted...
00:28:26Venerable Sanjay.
00:28:27Venerable Sanjay.
00:28:27Venerable Sanjay.
00:28:32Venerable Sanjay.
00:28:33Ah, okay.
00:28:34Congrats, Sanjay.
00:28:35You've survived.
00:28:39It reminded me that a dish that seems simple at first can make you feel so good.
00:28:44Despite the limitations of the ingredients, I thought, ah, this is what temple food can be.
00:28:49Tasting it inspired feelings of humility.
00:28:52I felt that in my stomach, at my core.
00:28:55I thought, so that's why she's so highly regarded.
00:28:58For this match, White Spoon Chef Venerable Sanjay has survived.
00:29:04Congrats.
00:29:04They recognize the value of temple cuisine and vegetarian food.
00:29:18In the end, what matters most to me is that the temple food was appreciated.
00:29:23Chef Kim Hee-eun, you are eliminated.
00:29:25Please exit the arena.
00:29:26I'm sorry.
00:29:33I was hoping they'd pick you, Hee-eun.
00:29:36I'm so sorry.
00:29:36Of course not.
00:29:37You did great.
00:29:37I've learned so much from you.
00:29:41Goodbye.
00:29:46In the end, I feel like I wasn't able to show them what I'm capable of.
00:29:50I know I could have done more, so that's disappointing.
00:29:54But it is what it is, I guess.
00:29:56I placed mine at the bottom to signify a reset for me as a chef.
00:30:02I'm wiping the slate clean and learning from it.
00:30:10Ugh, the lobster.
00:30:13You can use both.
00:30:18Okay.
00:30:19These two chefs might have a hard time using lobster, mango, and mayonnaise.
00:30:25That'll be tough.
00:30:26And just a few sauces.
00:30:29It was a bit of a challenge.
00:30:31We bought lobster and mango to use for our main ingredients.
00:30:36It was tricky because we had to use the same ingredients.
00:30:40We'd gotten some feedback about the Chinese-style mayo sauce that I wanted to keep in mind.
00:30:45The amount of mayo present, how it all came together, it felt greasy.
00:30:49And for me, it just didn't work.
00:30:51It didn't work.
00:30:52Though, in light of that, I thought...
00:30:53I 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.
00:30:59Chow mein specifically means stir-fried noodles.
00:31:02Chow is a cooking term that literally means to stir-fried, and when you add the word main, it means stir-fried noodles.
00:31:12We had to use what was available, and at one point, I noticed that there were some fresh knife-cut noodles.
00:31:25To be honest, I'd never cooked with them before, but there weren't any other ingredients.
00:31:32The simplest way to say it is, I decided to prepare knife-cut chow mein.
00:31:38When making chow mein, the base is the most important part.
00:31:41In order to make the sauce, I needed to find a way to extract the rich flavor from the lobster.
00:31:47I took the lobster shells, stir-fried them, and then boiled them, and I made a rich broth.
00:31:59Obviously, I was limited to what I had available, but in terms of the care I took in making the dish, I didn't cut any corners or take any shortcuts.
00:32:12I was up against my student, so I had to do my best.
00:32:22As a student of Tokchuk, I didn't want my dish to tarnish his name.
00:32:27I decided to prepare lobster and mango with chili sauce.
00:32:31Obviously, our ingredients were limited.
00:32:34So to make the chili sauce, I adapted the spaghetti tomato sauce and added gochujang to it.
00:32:41I added some apple vinegar and dhubanjang.
00:32:46Then I simmered the sauce to make it more like a Chinese-style chili.
00:32:52My main ingredients were lobster and mango.
00:32:56As chefs, I believe that regardless of what the ingredients are, we should be able to create a dish from them.
00:33:03I fried some mango and tasted it.
00:33:10It was sweet and soft on the inside.
00:33:13I thought, ooh, this combination is nice.
00:33:15So I fried it up and added it to the dish.
00:33:18I wanted to cook the broth down to strengthen the flavor.
00:33:25It was still a bit too rich and cloying.
00:33:28So 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.
00:33:42In the end, the broth came out quite rich.
00:33:45The difference between regular la chow mein and the chow mein that I made is that I lightly boiled the noodles,
00:33:52then added a bit of oil before frying the noodles up in a pan.
00:33:56Crispy on the outside, soft on the inside.
00:33:58After that, I made the sauce and poured it all on top of the noodles.
00:34:03But the knife cut noodles I used were a little too thick to fry.
00:34:10And pretty chewy.
00:34:12So I figured rather than frying up the knife cut noodles,
00:34:23I 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
00:34:37is that you can take something insignificant
00:34:39and with a little creative thinking,
00:34:41you can create a totally new flavor, a brand new dish.
00:34:46I enjoy that part of the process so much.
00:34:51Hudochuk never compromises with his cooking.
00:34:54I 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.
00:35:18The most important thing is that I did my best.
00:35:22And I gave it my all, 110%.
00:35:24I've prepared lobster with chili sauce,
00:35:27and fried up some sweet and tender mango.
00:35:29This is lobster.
00:35:30And mango?
00:35:31Yeah.
00:35:32Lobster.
00:35:33And mango?
00:35:34Yeah.
00:35:35Lobster.
00:35:36Lobster.
00:35:37Where do we start?
00:35:38Uhh, you should start with the mango, I think.
00:35:41I prepared lobster with chili sauce and fried up some sweet and tender mango.
00:35:49This is lobster. And mango?
00:35:52Yeah.
00:35:53Lobster. Where do we start?
00:35:56Uh, you should start with the mango, I think.
00:36:11Somehow, you used dobonjong and gochujong to create this flavor.
00:36:29It's a fried dish, so the sauce is important. And this is super complex.
00:36:33Yeah, I did my best to make a chili sauce.
00:36:36Right.
00:36:37I hope you like it.
00:36:39Of course.
00:36:41Thank you for your hard work.
00:36:46Of course.
00:36:47Oh no, not at all.
00:36:48I used knife-cut noodles to make lobster 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.
00:37:01So it's just a la chow mein.
00:37:03La chow mein.
00:37:04For a chow mein dish, this is... You intentionally made it a bit soupy, yes?
00:37:09Yeah, I did.
00:37:09happens a lot.
00:37:11Oh no.
00:37:13And don't we cut yourself my Santa.
00:37:14Yeah.
00:37:14It feels like fighting for you, not like my father.
00:37:16And remember, what about you?
00:37:19Oh no, whoa.
00:37:24coff?
00:37:29What's up?
00:37:30I don't know.
00:38:00A 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.
00:38:35Judges, please announce the results.
00:38:36I voted for Chef Hudakjuk.
00:38:39When it comes to stir-fried noodles, they often take away from the flavor of the original ingredients.
00:38:53I chose this dish for the subtle lobster aroma and the way it sort of enveloped the noodles.
00:38:58I voted for Hudakjuk as well.
00:38:59For Hudakjuk as well.
00:39:00For Hudakjuk as well.
00:39:01For Hudakjuk as well.
00:39:02You've survived.
00:39:03Congratulations.
00:39:07It was honestly the most memorable dish.
00:39:08I tasted that round.
00:39:09I tasted that round.
00:39:10The most delicious for sure.
00:39:11I appreciated that it...
00:39:12He used very few ingredients.
00:39:13I thought that would be limiting.
00:39:14But when I tasted it, there was so much umami flavor.
00:39:15It was incredible.
00:39:16Wow.
00:39:17I thought, this is so good.
00:39:18Chef Hudakjuk is the oldest chef still actively cooking in our industry.
00:39:20But the way he works.
00:39:21If I had never met him, I would have thought he was just some young chef working hard.
00:39:23He's just so energetic and vigorous.
00:39:25It made me realize how much I truly admire him.
00:39:26And I think it humbled me in a way.
00:39:27Yeah.
00:39:28I was so excited.
00:39:29I was so excited.
00:39:30I was so excited.
00:39:31I was so excited.
00:39:32I was so excited.
00:39:33I was so excited.
00:39:34I was so excited.
00:39:35I was so excited.
00:39:36There was so much umami flavor.
00:39:37It was incredible.
00:39:38Wow.
00:39:39I thought, this is so good.
00:39:40Chef Hudakjuk is the oldest chef still actively cooking in our industry.
00:39:41But the way he works.
00:39:42If I had never met him, I would have thought he was just some young chef working hard.
00:39:45He's just so energetic and vigorous.
00:39:48It made me realize how much I truly admire him.
00:39:53And I think it humbled me in a way.
00:39:55Yeah.
00:39:56Chef Hudakjuk has survived this one-on-one match.
00:40:03Congrats.
00:40:07I'd expect nothing less.
00:40:09Of course, you can't defeat your teacher.
00:40:14On another level.
00:40:15Yeah.
00:40:16I mean, not fair.
00:40:17Incomparable.
00:40:18Yeah.
00:40:19I wish we would have eaten it right away.
00:40:20Definitely.
00:40:21It might have been the best thing we tried today.
00:40:23Mmm.
00:40:24Chef Chun Sung Hyun, you are eliminated.
00:40:26Take your name plate and exit the arena.
00:40:31Wow.
00:40:32Great job, sir.
00:40:33Yeah.
00:40:34You deserve it.
00:40:35Great work.
00:40:36Thank you for everything.
00:40:37I can't believe it.
00:40:38For sure.
00:40:39Should have been you.
00:40:40Amazing.
00:40:41I'm totally content.
00:40:42No regrets.
00:40:43Seriously.
00:40:44Thank you so much.
00:40:45Sure.
00:40:46Yeah.
00:40:47Well, that may have been tough, but it was unforgettable.
00:40:48Yeah.
00:40:49Of 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.
00:41:03And I will always be a student of the master.
00:41:14Last challenge, they were forced to collaborate.
00:41:18But this is a chance to show off their own style more.
00:41:23I can see it.
00:41:29When we initially planned the dish, we focused on using vegetables and seafood that were in
00:41:34season.
00:41:35A lot of the main ingredients are from my hometown, Tae An.
00:41:39And that might give me a bit of an advantage.
00:41:43Okay.
00:41:48I used one blue crab.
00:41:49Okay.
00:41:50Can I use some of the monkfish?
00:41:52Oh.
00:41:53Uh, well...
00:41:54Is it gone?
00:41:55No, no.
00:41:56Is this enough?
00:41:57Jeez.
00:41:58I can give you one more.
00:41:59No, no.
00:42:00It's fine.
00:42:01I used the rest of the seafood.
00:42:02I thought, what can I do to make this seafood into a great dish?
00:42:07So...
00:42:13I decided I'd make crepes.
00:42:17Lots of ingredients can be wrapped in crepes.
00:42:22You can create something harmonious with the seafood.
00:42:25And then eat it as a wrap.
00:42:27I combined the seafood and sauteed it.
00:42:34And then cut it into cubes so it's easier to chew each bite.
00:42:43Added bechamel sauce.
00:42:46And sauteed it well.
00:42:49And then I combined everything.
00:42:59Rolled it up.
00:43:01So the outside was more like a dumpling.
00:43:04It can be eaten all together.
00:43:07I can't remake the dish that we made together.
00:43:10That was a one-time dish.
00:43:12We could only make it because we worked together.
00:43:18So what should I make?
00:43:20We got good feedback for the dish that we created together.
00:43:23But now that I'm working alone...
00:43:26I decided to call the dish...
00:43:30If it were just me.
00:43:33First, I thought through the different elements and flavors I created with Chef Kim Sung-Woon.
00:43:39Like the potato gnocchi.
00:43:42I decided to use potatoes.
00:43:45I boiled the potatoes.
00:43:47I boiled the potatoes.
00:43:49Then passed them through a sieve.
00:43:55And added butter.
00:43:57And starch.
00:44:00Then kneaded it.
00:44:04After that...
00:44:05I braised some monkfish again.
00:44:13And put it in the potatoes.
00:44:18I shaped them into balls.
00:44:19The gnocchi inspired me.
00:44:31To make it that way.
00:44:35And then I steamed them again.
00:44:40The outer layer of the potato mixture became chewy.
00:44:44I took gnocchi.
00:44:46And developed it into this delicious and totally unique potato dish.
00:44:52The flavor will be somewhat new, I think.
00:44:58I needed the umami flavor of the crab to come through with this dish.
00:45:02The bisque sauce was essential.
00:45:06First, I boiled the blue crab.
00:45:09Then mashed it.
00:45:14And sautƩed it well.
00:45:17That looks delicious.
00:45:20When you roast blue crab, its umami flavor gets stronger.
00:45:26Next, I strained it with a sieve.
00:45:33And boiled it together with the potatoes.
00:45:38That became blue crab chowder.
00:45:39It's a cream soup with a base of blue crab and potatoes.
00:45:46I thought about the dish I made with...
00:45:49Chef Kim Sung-Woon.
00:45:51I didn't want to follow that with...
00:45:53Just potatoes.
00:45:55So I tried a lot of stuff.
00:45:59He steamed the abalone.
00:46:02And he stuffed it with pyogo mushrooms.
00:46:05But I covered it with the innards.
00:46:08I made a sauce with the abalone innards and spread it on top.
00:46:14Next, for the blue crab, the innards.
00:46:20I dipped them like this.
00:46:23I coated them.
00:46:24Last time, I coated them with egg yolk.
00:46:28But this time, I coated them with the innards.
00:46:33I kept the best parts of the dish that we made together.
00:46:39It's called if I were alone, but our collaboration is still there.
00:46:44Compared to Chef Che, I got more of the ingredients that I wanted.
00:46:53So I think I have a slight advantage.
00:46:56I think my dish turned out perfect.
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.
00:47:25So, the outside is crepes.
00:47:29I made rolls with the crepe, like kimbap.
00:47:32For the base sauce, I made a white-style mash with early potatoes.
00:47:37The filling inside is mixed seafood.
00:47:41Sort of like filling used for dumplings.
00:47:44The red bits look like salmon roe, but they're blue crab jang.
00:47:48The 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.
00:48:03His dish was so different.
00:48:06I wondered what the judges would think.
00:48:08You should try it with the chowder.
00:48:14With the bisque.
00:48:18I intentionally made the chowder a bit spicy.
00:48:23What did you add to make it spicy?
00:48:25I added a bit of pepperoncino.
00:48:27Of course.
00:48:28Mmm.
00:48:29The pepperoncino spice is nice and subtle.
00:48:44Right.
00:48:45Something like this often tastes like it disappears.
00:48:46Sure, yeah.
00:48:47But the size of those ingredients, the way that you cut them, I can taste that.
00:48:50Like, the filling, like the abalone.
00:48:51And crab textures.
00:48:54They're so nice.
00:48:56I think I have a good chance of winning.
00:49:12they're so nice I think I have a good chance of winning it looks like a rabbit
00:49:28please explain yes so last time we collaborated so I thought if the
00:49:36ingredients were the same but I was cooking alone I would make something
00:49:42bite-sized like this the potato is the focus of the dish the rest are side
00:49:51dishes potato manju enjoy yeah what's inside the potato manju I simmered some
00:50:00monkfish and use it as filling so what's the order how should we eat it I think
00:50:05you can just eat the potato first just like that and then so we just bite into
00:50:12the potato we don't cut it oh you can cut it up
00:50:17mm-hmm I see why you consider the potato the focus of this dish now the crab legs
00:50:46and then
00:51:05thank you for the dish
00:51:19how did that go that happened so fast that made me feel a little more despondent
00:51:32now judges please announce the results I voted for chef Kim Sung-un the reason I voted for Kim Sung-un is he created a single dish with seafood and I thought he did an excellent job of bringing out those
00:51:39natural flavors those sweet umami and salty seafood flavors and salty seafood and I thought he did an excellent job of bringing out those natural flavors those sweet umami and salty seafood flavors so
00:52:16I voted for Chef Chekong Rook.
00:52:24The 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. I'd never tried that before.
00:52:39It was so memorable, and I thought to myself, how is this possible?
00:52:46And then the side dishes, I was genuinely surprised by the composition of the seafood.
00:52:56This feels like torture. I wish they'd just gotten it over with. It was so nerve-wracking.
00:53:04This sucks.
00:53:05I feel like the composition of Chef Chekong Rook's dish is, you know, completely unexpected.
00:53:14With all that seafood, I think that focusing on the potato was a good strategy.
00:53:19Yeah, exactly.
00:53:19But with the crab and abalone, when you think about who made better use of the ingredients, I mean, I get what you're saying.
00:53:28But anyone could make this. He combined all the ingredients, and it was easy to eat. And the sauce was well executed.
00:53:33The other dish, compared to all the other chefs who also had to reuse ingredients from last round, it stood out the most.
00:53:42I was like, wow, the potato first, with all that seafood? In manju form? I 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? Eating that was such a great experience.
00:53:57Of course, both are delicious. I just...
00:53:59Of course, but...
00:54:01I was like, man, it must be such a tough choice. I'm sure we're both nervous, not just me. It'll be fine.
00:54:09Okay, that's our choice. I mean, this is such a close call.
00:54:13Now, judges, announce the results.
00:54:25The survivor of this one-on-one match was, as you can see, a tough choice.
00:54:37The survivor of this one-on-one match is Chef Chekong Rock.
00:54:50Chef Chekong Rock, congratulations.
00:55:00I never expected the potato to be the focus, but he made it the star of the dish, which is both shocking and brilliant.
00:55:07We thought he quickly created something new, and with limited ingredients, without sacrificing the flavors.
00:55:14Chef Chekong Rock, you made a delightful surprise, so we scored your dish a bit higher.
00:55:20Kim Sung-Un, you have been eliminated. Take your nameplate and exit the arena.
00:55:31I mean, what can you do? That's the nature of a competition.
00:55:34The best thing to do is humbly accept the result.
00:55:39I hope that he goes all the way.
00:55:42I hope he wins it all.
00:55:44I think I got lucky, in a way.
00:55:47And next round,
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, I'm like, you're all great chefs, too.
00:56:26Why are you so afraid of him?
00:56:29Everyone here is a strong competitor.
00:56:31It's not like Chef Chekong Won is way better, or ahead of the pack somehow.
00:56:36I'm confident.
00:56:37I feel confident.
00:56:38I'm giving it everything I've got, every match.
00:56:42I'll have no regrets.
00:56:42I hope we can both create dishes that meet our high expectations.
00:56:46That's critical.
00:56:47It'd be embarrassing to offer them mediocre dishes.
00:56:50We will now begin round four.
00:56:53The one-on-one, life-or-death match.
00:56:58The crabs?
00:57:00How many?
00:57:01Let's do one and a half.
00:57:03Okay, sounds good.
00:57:05Let's split them in half.
00:57:07Okay, got it. Sound good?
00:57:08And the caviar?
00:57:12I need the caviar.
00:57:14We both have crab, and we both have caviar.
00:57:17You need the celery?
00:57:18Walnuts, celery? Just one.
00:57:20Okay.
00:57:21We split almost every ingredient.
00:57:23We took whatever was left and divided it in half.
00:57:25Okay.
00:57:38We 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 the sauce.
00:57:53That's the essence of cooking.
00:57:55It's fundamental.
00:58:00I'm using snow crab.
00:58:04I'm planning to use the snow crab broth as a sauce.
00:58:08I'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?
00:58:36Yes, 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.
00:58:48Be careful.
00:58:48Be careful.
00:58:48You make a sauce like this for every match, and 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.
00:59:06Some champagne this time.
00:59:08For some flair?
00:59:09Yeah.
00:59:11Culinary monster says he'll win this.
00:59:13What do you think?
00:59:14I guess we'll see.
00:59:16Time will tell.
00:59:17Well, being confident isn't enough.
00:59:19The dish I'll be making is roasted snow crab egg custard with a champagne sauce and caviar.
00:59:35I 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, and I made the egg custard.
01:00:07I grilled the crab legs over charcoal and carefully extracted the meat.
01:00:11Then 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 steamed egg, I knew I had this in the bag.
01:00:46I knew I'd win, and I felt bad, since we're friends.
01:00:49I thought, chef, you should have made something else.
01:00:52We need to make a single dish impressive, one that makes the judges go,
01:00:56this is so damn good, after one bite.
01:00:59And in order to do that, I figured, I need to make a warm dish
01:01:04that instantly delivered that rich shellfish flavor, like an explosion.
01:01:08I made dumplings with snow crab meat.
01:01:24The ingredients are similar, but I aimed for a totally different flavor.
01:01:28You could think of it as sort of a Western-style soup dumpling.
01:01:31That feeling of the juice bursting out from inside, the dumpling filling,
01:01:40I wanted that to be a little creamy.
01:01:43So I took some soft tofu, a little bit of butter,
01:01:47and some rich, reduced snow crab broth,
01:01:50and blended them all together.
01:01:55I emulsified it a bit, then added crab meat.
01:02:00The dumpling filling itself wasn't solid like meat, tofu, or kimchi.
01:02:05Instead, it was more of a liquid texture.
01:02:09The key to the dish was to fill the dumpling with broth.
01:02:23But crab broth had to burst in your mouth when you bit into the dumpling.
01:02:30I tasted it while I was making it.
01:02:42It was pretty good.
01:02:50To be honest, I'm not sure what he made.
01:02:53I didn't pay that much attention.
01:02:56I was focused on my dish.
01:02:59Twelve minutes.
01:03:03In the end, I knew it would all come down to the flavor.
01:03:06Twelve minutes.
01:03:09So I kept tasting as I cooked.
01:03:11I thought it turned out great.
01:03:19I kept asking myself which sauce and flavor combination could elevate this dish further.
01:03:26I used good champagne to make the sauce for the dish.
01:03:31Caviar and champagne pair well together.
01:03:34And champagne has a nice flavor.
01:03:36I added cream and reduced it to concentrate the flavor.
01:03:46Then made the sauce by blending it together.
01:03:50The harmony of it will be the highlight.
01:03:52They should taste the fullness and the flavor.
01:03:54It'll all work together and their only thought will be, it's delicious.
01:03:57You never know what it'll taste like till you try it.
01:04:02So let's finish it and do a tasting.
01:04:07I 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.
01:04:19I 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, adding new elements here and there.
01:04:35I loved how it turned out.
01:04:36Chef Sun is the type of chef that plates a dish in a very meticulous and detailed way.
01:04:56I think my strength ultimately lies in combining and creating delicious flavors.
01:05:02I thought the crab dumplings alone might not have enough of an impact.
01:05:10So I balanced the lack of seasoning with caviar.
01:05:16And at the very bottom, I made a relish using apple and celery.
01:05:21That made it both tangy and sweet, vibrant but nuanced.
01:05:25The crab dumplings were quite rich, so that balanced out the dish a little more.
01:05:30Then I topped it with a sabayon sauce.
01:05:32That I made with champagne.
01:05:34I mixed egg yolks, champagne.
01:05:40And a little snow crab broth.
01:05:44Caviar pairs well with dairy or egg-based ingredients.
01:05:47Things 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.
01:05:57They are all incredibly distinct.
01:06:00If you tasted this dish, you'd know exactly what I used to prepare it.
01:06:13I kept thinking, you have to stay focused.
01:06:19I told myself, you can do this.
01:06:25All you can do is your best.
01:06:26There's a contrast between the smooth egg, the salty crab, and the caviar.
01:06:40But despite the contrast, there's still a softness.
01:06:45I also added some crispy toasted bread to go with it.
01:06:50I didn't want to focus on one ingredient.
01:06:52I wanted each ingredient to stand out.
01:06:54The scent of lime zest, the taste of lime juice.
01:07:03In the end, I was pretty happy with how it turned out.
01:07:07The 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.
01:07:43Will the dumpling burst?
01:07:44I'm hoping they do.
01:07:45You hope they do?
01:07:46Okay.
01:07:47They'll burst in your mouth.
01:07:48Hopefully, yes.
01:07:49Like this?
01:07:52Yes.
01:07:52One bite?
01:07:52One bite?
01:08:19You 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.
01:09:15And 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.
01:09:35I'll go first.
01:09:54Go first.
01:09:56I don't know.
01:10:26They 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.
01:11:11Thanks for the dish.
01:11:20Judges, please announce the results.
01:11:47I voted...
01:11:50For Chef Sun Jung Won.
01:11:58For Chef Sun Jung Won.
01:12:03For Chef Sun Jung Won.
01:12:06Oh, 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.
01:12:20Ultimately, I thought the flavor of the crab should be subtle and smooth, so I voted for Chef Sun Jung Won's dish.
01:12:28So, my vote...
01:12:37My vote...
01:12:46Well...
01:12:49To be honest, I was stuck on something.
01:12:53It was so subtle.
01:12:54It was almost indistinguishable.
01:12:56It was so, so subtle.
01:12:59You know?
01:13:07Well...
01:13:09I don't know.
01:13:09From the other side of theEEP present, I didn't see that...
01:13:16I don't know.
01:13:18I didn't see the right ŃŠ¾Š“ŠµŃŠ¶.
01:13:19I don't know.
01:13:20I think...
01:13:21You know...?
01:13:22Again, teeth being stupid...
01:13:23I've got some enough juice that you need for your soul since I'm ė¤ģģ.
01:13:25I wonder...
01:13:28What the changes have aLLs.
01:13:29I don't know.
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