- 12 hours ago
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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.
00:06:06Wow.
00:06:07We really bought a lot.
00:06:10I had no idea this would pay off.
00:06:12Wow, wow.
00:06:13Wow.
00:06:14Wow.
00:06:15Wow.
00:06:16Wow.
00:06:17Wow.
00:06:18Wow.
00:06:19Wow.
00:06:20Wow, wow.
00:06:21Wow.
00:06:22Wow.
00:06:23Wow.
00:06:24Wow.
00:06:25Wow.
00:06:26Wow.
00:06:27Wow.
00:06:28Wow.
00:06:29Wow.
00:06:30Wow.
00:06:31Wow.
00:06:32Wow.
00:06:33Wow.
00:06:34Wow.
00:06:35Man, 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 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.
00:07:19Truth is, I'm great with braising.
00:07:22I added cooking wine, sake, sugar, and then the fish and started braising.
00:07:27The fish gets a bit tender as it absorbs the sweetness.
00:07:36I added brewed soy sauce and simmered till glossy.
00:07:40That's when I added the burdock roots.
00:07:49I also cubed some tofu.
00:07:54And seared them with a torch.
00:07:56That way, they'll be firm on the outside but tender on the inside.
00:08:00And the braised.
00:08:07And that way, it's not just boring braised croaker.
00:08:11Oh, the swim bladder's nice.
00:08:13Just like the team match, I didn't want the croaker's swim bladder to go to waste.
00:08:21You 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.
00:08:32What's this?
00:08:34What?
00:08:37Oh, that's the...
00:08:37You cut into it?
00:08:38No, I just cut off the head.
00:08:39Did you do this on purpose?
00:08:40No, no.
00:08:41Wow.
00:08:42What?
00:08:43You knew I wanted it.
00:08:44No, I swear I didn't.
00:08:46I was rushing and cut off the head.
00:08:53I can't believe you wasted this.
00:08:57I'm making steam croaker's swim bladder again.
00:08:59In 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.
00:09:13And 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, but 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 bra.
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.
00:09:47I left the olive oil in a pot on low heat, and added croaker.
00:09:56That way, it cooks slowly at a low temperature.
00:09:58That makes the interior incredibly tender.
00:10:06I thought, what kind of sauce should I make?
00:10:09And then I thought, maybe basil pesto.
00:10:14So 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.
00:10:50Its 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, so I put tomatoes inside.
00:11:03Then some grilled spinach.
00:11:09Then 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.
00:11:24When 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.
00:11:50I 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 shisa leaves.
00:12:08I made a very popular soy braised dish.
00:12:10A soy braised croaker.
00:12:12Hello?
00:12:31Please 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.
00:12:53It does look like that last dish.
00:12:55It's similar, but it's closer to what I initially wanted to try with a few changes.
00:13:00You'll notice that I've included some tomatoes and grilled spinach.
00:13:07It'll be even better if you eat it with the spinach.
00:13:10The basil pesto as a creamy sauce is tasty.
00:13:29Even if this dish resembles the one before, the colour 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.
00:13:50Thank you for the dish.
00:13:59They left me feeling confident, like, oh, I might actually win this.
00:14:03Yeah, it felt good.
00:14:04So, I made a Japanese-styled braised croaker with burdock roots.
00:14:15Earlier, I felt like I didn't execute the swim bladder dish well, 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.
00:14:28So, 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.
00:14:51I'll cut it for you.
00:14:53The belly.
00:14:55Eat the ginger with anything?
00:14:57Yeah, it can be enjoyed with any of it.
00:15:04Each ingredient's flavor is distinct and pairs well with the sauce.
00:15:17Han Sang-jie's facial expressions are pretty hard to read.
00:15:27I hope he has a clear idea of what I was aiming for with the dish.
00:15:32Thank you for the dish.
00:15:36Thank you for the dish.
00:15:37Yes, thank you.
00:15:44Now, judges, please decide which chef survives and which chef does not.
00:15:49I voted for the dish.
00:15:50I voted for the dish.
00:15:51I voted for...
00:15:55Chef Jung Ho Young.
00:15:56Chef Jung Ho Young.
00:15:57Without discussing, please write down your choice.
00:16:09I voted for...
00:16:17Chef Jung Ho Young.
00:16:21I feel like sweet braises are very challenging to make.
00:16:25The supplementary ingredients combined with the fish complemented each other while also highlighting their individual characteristics.
00:16:34Especially when I dipped the swim bladder in the braise sauce.
00:16:39It was so good. I didn't need to try the rest of your dish.
00:16:45Braises have such a direct, straightforward flavor, so I might be a bit partial to them.
00:16:51I voted for Chef Sem Kim.
00:17:04Chef Sem Kim.
00:17:05Your use of croaker with the other ingredients, it just felt so much more natural to me.
00:17:14And the cooking methods you ultimately chose, based on the ingredients you had, I thought they matched perfectly.
00:17:26Now we discuss it. Where should we go?
00:17:28Wow, this isn't easy.
00:17:36I mean, to be honest, it's not easy to keep the texture from drying out, you know?
00:17:42You're right about that.
00:17:43God, if I'm judging by just one spoonful, it tasted good, but...
00:17:49They talked for a while.
00:17:53I kept thinking, which way will they lean?
00:17:58Now, judges, please announce the results.
00:18:03The winner of the first one-on-one match is...
00:18:15Jung Ho-young.
00:18:16Jung Ho-young.
00:18:17Congrats.
00:18:23Great work.
00:18:24These chefs are supposed to be elite.
00:18:33So I think the fact that the fish fell apart was kind of an issue, you know?
00:18:39Just the tiniest bit of overcooking can cause the fish to fall apart, but the croaker was cooked so tender that it might seem overcooked when it's not.
00:18:48Chef 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.
00:19:08Oh, man.
00:19:10Good work.
00:19:11I promise I'll do my best to reach the end.
00:19:15You better win.
00:19:15You agreed not to hold a grudge.
00:19:20I want to thank him for an amazing match.
00:19:23Honestly, I feel relieved right now.
00:19:25There were...
00:19:26I have no regrets.
00:19:28Such a thrilling and memorable experience.
00:19:31We thought Venerable Sun Jae and Kim Hee-yun were on different pages last time.
00:19:36This time, it's better if they showcase their own style.
00:19:39It's better if they lean into their strengths.
00:19:41They need to showcase their uniqueness.
00:19:42If they just try to stay in their own lane and show us what they can do, that will serve them better.
00:19:50We're just each cooking our own dish.
00:19:53We can't stress about if we'll advance or not.
00:19:56We just need to stay present and do our best.
00:20:00I hope she does great.
00:20:02But I can't go easy on her.
00:20:03She needs to earn it, you know?
00:20:05It's a matter of pride.
00:20:06Going easy on her would only hurt her pride.
00:20:09As long as I have a knife, soy sauce, and a bit of soybean paste, I can do anything.
00:20:22There were so many ingredients.
00:20:25I thought long and hard about how I might use them all in preparing my dish.
00:20:28I had some cooked rice left over.
00:20:32I thought I should use that rice.
00:20:35So I thought I could make two kinds of bibimbap.
00:20:38Soy sauce and soybean paste bibimbap.
00:20:41My bibimbap used ingredients from the earth, like carrots, burdock roots, spinach, and napa cabbage.
00:20:50And ingredients from trees, like mushrooms.
00:20:53I used ingredients given to us by the earth to create harmony.
00:20:56Next, I made the sauce.
00:20:59Usually when seasoning chili peppers, you add chili peppers and sesame oil to soy sauce.
00:21:04But I changed up the order and did it a little differently.
00:21:08I chopped green chili peppers, sautéed them in sesame oil, and added soy sauce.
00:21:14Soy sauce should have a very clean flavor.
00:21:17I just kept it simple, straightforward.
00:21:20How to do this?
00:21:21I'm a little torn.
00:21:22Mascarpone, and...
00:21:26Oh, is that it, Hyun?
00:21:33To be honest, I was pretty disappointed with the last challenge.
00:21:37I think where we saw the most discord was the soybean paste soup and your gimbab.
00:21:43This flavor profile is more complex.
00:21:45I thought about it a lot.
00:21:48This time, I have to give it everything I have.
00:21:50I'm up against myself.
00:21:52That is my mindset.
00:21:53Let's try this again.
00:21:55I tried making the dish again, focusing on the abalone and seaweed.
00:22:09I steamed the abalone so that it would be very tender, to make sure it left a strong impression.
00:22:15I smoked it lightly with herbs.
00:22:17In the end, I made smoked abalone, kopchang seaweed, and mascarpone.
00:22:24Earlier, I didn't use the abalone innards, but this time I did.
00:22:29To create a delicious, savory goo sauce.
00:22:32I wanted the judges to think, oh, I see.
00:22:40So this is what you were going for last time.
00:22:45To make the soybean paste bakpaki jam, I chopped piogo mushrooms, zucchini, and green chili peppers.
00:22:52And mixed them with soybean paste.
00:22:54Then I made kelp broth and simmered it all in there.
00:22:56I just made the food that I usually make.
00:23:09I can only do my best with the time I'm given.
00:23:12I cook like this all the time.
00:23:14I just had to stay focused.
00:23:24When I was done, I felt good.
00:23:26No regrets.
00:23:35Wow, it's pretty.
00:23:40We usually only think of gochujang when it comes to bibimbap.
00:23:45But there's also soy sauce bibimbap and soybean paste bibimbap.
00:23:49So I thought I would mix it for you like this.
00:23:52Ah, yes.
00:23:53Please mix it.
00:23:54Sure.
00:23:54I'll just mix a little bit for you with some soy sauce.
00:23:59Okay.
00:24:00Now, this is...
00:24:01You make this day-to-day?
00:24:03Yes.
00:24:03When a lot of people eat together.
00:24:05As a means of promoting harmony.
00:24:08Yes.
00:24:09This is salty, but very easy to digest.
00:24:19Have a spoonful each.
00:24:21Here.
00:24:22Grab a spoon and eat.
00:24:23Go, go.
00:24:24Here.
00:24:25There.
00:24:30Almost.
00:24:30Nice.
00:24:33Come here.
00:24:35Close.
00:24:35Get some in.
00:24:43Number.
00:24:43We do.
00:24:44Come here.
00:24:45I want to eat.
00:24:45Talkin'.
00:24:45Come here.
00:24:46Eat daddy.
00:24:47I want to eat.
00:24:47Come here.
00:24:47Let's eat.
00:24:48Let's eat.
00:24:48Beh.
00:24:49danner.
00:24:49Ah plein neighborhood.
00:24:50See.
00:24:50Let's eat.
00:24:50Oh wait.
00:24:51John Schaaf.
00:24:51Ste Б There.
00:24:51ichks bought.
00:24:51it'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 and if you add raw peppers the flavors contrast the flavors too bold
00:25:24they weren't just sampling her dish they were eating an entire meal
00:25:46I thought wow her dish must be delicious they'll be too full to try mine
00:26:04both have their charms thank you
00:26:16hello 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 and the seaweed mascarpone then add the
00:26:38goo sauce and try it again first with the mascarpone yes just the mascarpone and abalone just those two
00:26:44together like this yes this yes it's that on seaweed and mascarpone yes kopchang I actually
00:26:51think seaweed pairs quite well with dairy you know
00:27:03mmm seaweed pairs well with mascarpone hmm the sauce is great now try it together with the goo sauce this
00:27:14yeah
00:27:16oh
00:27:21oh
00:27:29why gopchang seaweed specifically with the mascarpone
00:27:32kopchang seaweed has a rougher texture I think it's much sweeter and has a stronger umami flavor so 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 thank you
00:27:46thank you
00:27:48judges please announce the results
00:27:51judges please announce the results
00:27:56I voted
00:27:57for venerable sanjay
00:28:03venerable sanjay
00:28:05oh
00:28:08honestly
00:28:09it doesn't really matter to me whether it's temple food or not
00:28:13venerable sanjay prepared a dish with a lot of depth also I felt like that she
00:28:19exhibited a lot of skill and care in her preparation
00:28:22thank you
00:28:23thank you
00:28:24i voted
00:28:26i voted
00:28:28venerable sanjay
00:28:33oh okay
00:28:34congrats sanjay
00:28:35you've survived
00:28:36it reminded me that a dish that seems simple at first can make you feel so good
00:28:43despite 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
00:28:54I thought so that's why she's so highly regarded
00:28:58for this match
00:28:59white spoon chef venerable sanjay has survived
00:29:02survived
00:29:03congrats
00:29:04they recognize the value of temple cuisine and vegetarian food in the end what matters most to me
00:29:20is that the temple food was appreciated
00:29:22chef kim hyun you are eliminated please 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 to signify a reset for me as a chef
00:30:02I'm wiping the slate clean and learning from it
00:30:05the lobster
00:30:11you can use both
00:30:14okay
00:30:18these two chefs might have a hard time using lobster mango and mayonnaise
00:30:25that'll be tough
00:30:26and just a few sauces
00:30:27it was a bit of a challenge we 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 that I wanted to keep in mind
00:30:45the amount of mayo present how it all came together it felt greasy and for me it just didn't work
00:30:51though in light of that I thought
00:30:54chow mein that's what I need to make this time
00:30:57a spicy noodle dish called la chow mein
00:31:00chow mein specifically means stir-fried noodles
00:31:03chow is a cooking term that literally means to stir-fry
00:31:08chow mein and when you add the word main it means stir-fried noodles
00:31:18we had to use what was available and at one point I noticed that
00:31:23there were some fresh knife-cut noodles
00:31:28to be honest I never cooked with them before but there weren't any other ingredients
00:31:33the simplest way to say it is I decided to prepare a knife-cut chow mein
00:31:38when making chow mein the base is the most important part
00:31:42in order to make the sauce I needed to find a way to extract the rich flavor from the lobster
00:31:52I took the lobster shells stir-fried them and then boiled them and I made a rich broth
00:31:58obviously I was limited to what I had available
00:32:03but in terms of the care I took in making the dish I didn't cut any corners or take any shortcuts
00:32:11I was up against my student so I had to do my best
00:32:17as a student of talk to I didn't want my dish to tarnish his name I decided to prepare a knife-cut chow mein
00:32:21lobster and mango with chili sauce obviously our ingredients were limited so to make the chili sauce
00:32:36I adapted the spaghetti tomato sauce and added gochujang to it I added some apple vinegar and
00:32:44to banjong then I simmered the sauce to make it more like a Chinese style chili my main ingredients were lobster and mango
00:32:55as 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
00:33:14I thought oh this combination is nice so I fried it up and added it to the dish
00:33:19I wanted to cook the broth down to strengthen the flavor
00:33:26it was still a bit too rich and cloying so I added a bit of spicy Chinese chili paste
00:33:37that 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
00:33:50is that I lightly boiled the noodles then added a bit of oil before frying the noodles up in a pan
00:33:56crispy on the outside soft on the inside
00:33:59after 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
00:34:08and pretty chewy so I figured rather than frying up the knife cut noodles
00:34:16I decided to change up the cooking method a bit and I simmered them until reduced
00:34:29one of the things about cooking that I find incredibly fun is that you can take something insignificant
00:34:40and with a little creative thinking you can create a totally new flavor a brand new dish
00:34:46I enjoy that part of the process so much
00:34:51who don't truth never compromises with his cooking I have so much respect for him
00:34:57I'll do my best to honor him
00:35:02I'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%
00:35:25I prepared lobster with chili sauce
00:35:44and fried up some sweet and tender mango
00:35:47this is lobster
00:35:51and mango?
00:35:52yeah
00:35:52lobster
00:35:54lobster
00:35:55where do we start?
00:35:56uh... you should start with the mango
00:35:59I think
00:36:22somehow
00:36:24you use doobonjong 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
00:36:35right
00:36:36I hope you like it
00:36:37thank you
00:36:38thank you
00:36:39of course
00:36:44thank you for your hard work
00:36:45of course
00:36:46oh no not at all
00:36:47thank you
00:36:48I used knife cut noodles to make
00:36:50lobster la chow mein
00:36:51I hope you enjoy it
00:36:52the mastic leaf prickly ash isn't included so I can't call it a mala
00:36:58I took out the ma part
00:36:59so it's just la chow mein
00:37:00la chow mein
00:37:02la chow mein
00:37:03la chow mein
00:37:04for a chow mein dish
00:37:05this is
00:37:06you intentionally made it a bit soupy yes?
00:37:08yeah I did
00:37:09I did
00:37:39have just spoon tu be
00:37:41t he
00:37:42mine
00:37:43ma
00:37:44no
00:37:45d
00:37:46yes
00:37:47不用
00:37:47it
00:37:494
00:37:50just
00:37:51it
00:37:52on
00:37:53on
00:37:54two
00:37:56in
00:37:57in
00:37:58when
00:37:59I
00:38:00I
00:38:01I
00:38:02just
00:38:03own
00:38:05spirit
00:38:05p
00:38:09yes that's correct i thought this would be darker this is different but if the noodles had been
00:38:14stir fried too much the lobster broth would have been overwhelmed by the oil yeah and in a way
00:38:21it reminds me of the mild yet fragrant seafood knife cut noodles you know thank you thank you
00:38:28so much it's been a long day of course thank you judges please announce the results i voted
00:38:39for chef hudokjuk
00:38:48when it comes to stir fried noodles they often take away from the flavor of the original
00:38:52ingredients i chose this dish for the subtle lobster aroma and the way it sort of enveloped
00:38:57the noodles i voted
00:39:02for hudokjuk as well for hudokjuk as well you've survived congratulations thank you
00:39:13it was honestly the most memorable dish i tasted that round the most delicious for sure i appreciated
00:39:21that it he used very few ingredients i thought that would be limiting but when i tasted it there
00:39:27was so much umami flavor it was incredible wow i thought this is so good chef hudokjuk is the
00:39:35oldest chef still actively cooking in our industry but the way he works if i'd never met him i would
00:39:42have thought he was just some young chef working hard he's just so energetic and vigorous it made me
00:39:50realize how much i truly admire him and i think it it humbled me in a way yeah chef hudokjuk has survived
00:39:59this one-on-one match
00:40:00thank you congrats
00:40:07i'd expect nothing less of course you can't defeat your teacher
00:40:15on another level yeah i mean not fair incomparable yeah i wish we would have eaten it right away
00:40:20definitely it might have been the best thing we tried today
00:40:23hmm chef chun seong hyun you are eliminated take your name plate and exit the arena
00:40:32wow great job sir yeah you deserve it great work thank you for everything i can't worry for sure
00:40:39should have been you no you were amazing i'm totally content no regrets seriously thank you so much
00:40:45sure yeah well that may have been tough but it was unforgettable yeah of course
00:40:50that was fun let's get together after this is over yes great work thank you
00:40:58just being able to compete with him in the same kitchen is an incredible honor and i
00:41:06will always be a student of the master
00:41:09last challenge they were forced to collaborate but this is a chance to show off their own style more
00:41:25i can see it
00:41:30when we initially planned the dish we focused on using vegetables and seafood that were in season
00:41:35a lot of the main ingredients are from my hometown taean and that might give me a bit of an advantage
00:41:48i used one blue crab okay can i use some of the monkfish oh uh well is it gone no no is this enough
00:41:56jeez i can give you one more no no it's fine i used the rest of the seafood
00:42:01i thought what can i do to make this seafood into a great dish so
00:42:07i decided i'd make crepes lots of ingredients can be wrapped in crepes
00:42:22you can create something harmonious with the seafood
00:42:26and then eat it as a wrap i combined the seafood and sauteed it
00:42:35and then cut it into cubes so it's easier to chew each bite
00:42:43added bechamel sauce and sauteed it well
00:42:47and then i combined everything
00:43:00rolled it up so the outside was more like a dumpling it can be eaten all together
00:43:08i can't remake the dish that we made together that was a one-time dish we could only make it
00:43:14because we work together so what should i make we got good feedback for the dish that we created
00:43:24together but 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
00:43:40like the potato gnocchi i decided to use potatoes i boiled the potatoes then passed them through a sieve
00:43:56and added butter and starch then kneaded it
00:44:01after 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
00:44:31to make it that way
00:44:36and then i steamed them again
00:44:40the 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 the flavor will be somewhat new i think
00:44:54i needed the umami flavor of the crab to come through with this dish the bisque sauce was essential
00:45:06first i boiled the blue crab
00:45:10and mashed it
00:45:11and sautéed it well
00:45:17that looks delicious
00:45:20when you roast blue crab its umami flavor gets stronger
00:45:27next i strained it with a sieve
00:45:28and 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
00:45:44i thought about the dish i made with chef kim sung-wun i didn't want to follow that with just potatoes
00:45:55so i tried a lot of stuff
00:45:57he steamed the abalone
00:46:02and he stuffed it with pyogo mushrooms
00:46:07but i covered it with the innards
00:46:11i made a sauce with the abalone innards and spread it on top
00:46:14next for the blue crab the innards i dipped them like this
00:46:24i coated them
00:46:26last time i coated them with egg yolk but this time i coated them with the innards
00:46:36i 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
00:46:49compared 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
00:47:01i wanted to include as many elements from the previous dish as possible
00:47:12it turned out well i think
00:47:15i even included a tiny bit of asparagus
00:47:23explain the dish sure so
00:47:25the outside is crepes i made rolls with the crepe like kimbap for the base sauce i made a white style mash with early potatoes
00:47:39the 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 the jang is presented like caviar
00:47:50so when you eat it you should cut into it and have the sauce and crepe together
00:48:00i thought he'd copy my dish a little but no his dish was so different i wondered what the judges would think
00:48:08you should try it with the chowder with the bisque
00:48:18i intentionally made the chowder a bit spicy
00:48:24what did you add to make it spicy i added a bit of pepperoncino of course
00:48:38pepperoncino spice it's nice and subtle right something like this often tastes like it disappears
00:48:59but the size of those ingredients the way that you cut them i can taste that like
00:49:09the filling like the abalone and crab textures they're so nice
00:49:17i think i have a good chance of winning
00:49:19it looks like a rabbit please explain
00:49:30yes so last time we collaborated so 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
00:49:50the rest are side dishes
00:49:53potato manju enjoy yeah what's inside the potato manju i simmered some monkfish and used it as filling
00:50:01so what's the order how should we eat it i think you can just eat the potato first just like that and then
00:50:10so we just bite into the potato we don't cut it oh you can cut it up
00:50:27i see why you consider the potato the focus of this dish now the crab legs
00:50:57and then
00:51:18thank you for the dish
00:51:19how did that go that happened so fast
00:51:30that made me feel a little more despondent
00:51:40now judges please announce the results
00:51:44i voted for chef kim sung-un the reason i voted for kim sung-un is he created a single dish
00:51:57with seafood and i thought he did an excellent job of bringing out those natural flavors those sweet umami
00:52:05and salty seafood flavors so i voted for chef kim sung-un
00:52:17i voted
00:52:17the 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's this possible and 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's so nerve-wracking
00:53:02this sucks i feel like the composition of chef chekong rook's dish
00:53:11is you know completely unexpected
00:53:15with all that seafood i think that focusing on the potato was a good strategy exactly
00:53:19but with the crab and abalone
00:53:23when you you think about who made better use of the ingredients
00:53:27i mean but anyone could make this he combined all the ingredients and it was easy to eat
00:53:32and the sauce was well executed
00:53:34the other dish compared to all the other chefs who also had to reuse ingredients from last round
00:53:41it stood out the most i was like wow the potato first with all that seafood
00:53:46in manju form i thought oh this is unique so
00:53:50sure but with chef kim sung-un's dish
00:53:52i loved the sweetness of the crab you know eating that was such a great experience
00:53:57of course both are delicious i just 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 it'll be fine
00:54:08okay 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
00:54:30was as you can see a tough choice
00:54:37the survivor of this one-on-one match
00:54:44is chef che kong rock chef che kong rock congratulations
00:54:51i never expected the potato to be the focus but he made it the star of the dish
00:55:05which was both shocking and brilliant we thought he quickly created something new and with limited
00:55:11ingredients without sacrificing the flavors chef che kong rock you made a delightful surprise
00:55:17thanks 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 i hope that he goes all the way
00:55:42i hope he wins it all i think i got lucky in a way and next round
00:55:48i'll give it everything i have yeah i'll keep fighting
00:56:04i think he's one of the strongest contenders but when the other chefs talk about him
00:56:24i'm like you're all great chefs too
00:56:26why are you so afraid of him everyone here is a strong competitor it's not like
00:56:32chef cheong one is way better or ahead of the pack somehow i'm confident i feel confident i'm
00:56:38giving it everything i've got every match i'll have no regrets i hope we can both create dishes that
00:56:44meet our high expectations that's critical it'd be embarrassing to offer them mediocre dishes
00:56:50we will now begin round four the one-on-one life or death match
00:56:55the crabs how many let's do one and a half okay sounds good let's split them in half okay got it sound
00:57:07good
00:57:11and the caviar i need the caviar we both have crab and we both have caviar you need the celery walnuts
00:57:18celery just one okay we split almost every ingredient we took whatever was left and divided it in half
00:57:25we had to repeat ingredients luckily we have a good understanding of them so that's good i think
00:57:47i think the most important thing is the sauce that's the essence of cooking it's fundamental
00:58:00i'm using snow crab
00:58:04i'm planning to use the snow crab broth as a sauce
00:58:07hello
00:58:14will this dish be completely different i'm preparing something warm a warm dish yes
00:58:24in the last round yes you didn't mention this dish to your teammate as an option
00:58:29no i didn't i didn't mention any hot dishes but his dish is a mystery to me as well
00:58:34no you think you'll win yes i do wow all right
00:58:41did you roast it to make stock yes oh it's a hot dish this time a hot dish oh be careful
00:58:53you make a sauce like this for every match and you're very good at it
00:58:57it's important sauce for every match well i need to extract the base stock first
00:59:01you always emphasize the sauce some champagne this time for some flair yeah
00:59:11culinary monster says he'll win this what do you think i guess we'll see time will tell well being
00:59:17confident isn't enough
00:59:28the dish i'll be making is roasted snow crab egg custard with a champagne sauce and caviar
00:59:36i looked at the ingredients and i thought it'd be perfect the umami flavor from the roasted snow crab
00:59:44shell the softness of the egg and the saltiness of the caviar plus the champagne flavor i wanted
00:59:50the first spike to be soft and smooth
00:59:59first i used the snow crab sauce with cream
01:00:02and i made the egg custard i grilled the crab legs over charcoal and carefully extracted the meat
01:00:16then i combined the egg custard and snow crab meat
01:00:19after that i gently baked it in the steam oven
01:00:34i could see the oven was set to steam with a plate inside so i figured steamed egg the moment i saw was
01:00:42a steamed egg i knew i had this in the bag i knew i'd win and i felt bad since we're friends i thought
01:00:51chef you should have made something else we need to make a single dish impressive one that makes the
01:00:56judges go this is so damn good after one bite and 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
01:01:22i made dumplings with snow crab meat the ingredients are similar but i aimed for a
01:01:27totally different flavor you could think of it as sort of a western style soup dumpling
01:01:34that feeling of the juice bursting out from inside the dumpling filling i wanted that to be a
01:01:41little creamy so i took some soft tofu a little bit of butter and some rich reduced snow crab broth
01:01:51and blended them all together
01:01:56i emulsified it a bit
01:01:57then added crab meat the dumpling filling itself wasn't solid like meat tofu or kimchi instead it was
01:02:06more of a liquid texture the key to the dish was to fill the dumpling with broth
01:02:12but crab broth had to burst in your mouth when you bit into the dumpling
01:02:27i tasted it while i was making it
01:02:42it was pretty good
01:02:43to be honest i'm not sure what he made i didn't pay that much attention i was focused on my dish
01:03:0012 minutes
01:03:03in the end i knew it would all come down to the flavor 12 minutes
01:03:07i thought it turned out great i kept asking myself which sauce and flavor combination
01:03:22could elevate this dish further
01:03:26i used good champagne to make the sauce for the dish
01:03:30caviar and champagne pair well together and champagne has a nice flavor
01:03:40i added cream and reduced it to concentrate the flavor
01:03:47then made the sauce by blending it together the harmony of it will be the highlight they should
01:03:52taste the fullness in the flavor it'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 so let's finish it and do a tasting
01:04:07i wanted every part of the dish to be perfect so i kept tasting it i 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
01:04:27i kept improving the dish as i cooked adding new elements here and there i loved how it turned out
01:04:48chef san 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
01:05:10so i balanced the lack of seasoning with caviar
01:05:17and at the very bottom i made a relish using apple and celery
01:05:21that made it both tangy and sweet vibrant but nuanced the crab dumplings were quite rich so that
01:05:27balanced out the dish a little more then i topped it with a sabayon sauce that i made with champagne
01:05:35i mixed egg yolks champagne
01:05:40and little snow crab broth
01:05:42caviar 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 tastes sharp i would say
01:05:57they are all incredibly distinct if you tasted this dish you'd know exactly what i used to prepare it
01:06:10i kept thinking you have to stay focused i 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 but despite the contrast there's
01:06:42still a softness
01:06:45i also added some crispy toasted bread to go with it
01:06:48i didn't want to focus on one ingredient i wanted each ingredient to stand out
01:06:56the scent of lime zest the taste of lime juice
01:06:59in the end i was pretty happy with how it turned out
01:07:15the dish i prepared for you today is crab meat dumplings
01:07:26inside the dumpling i blend in crab broth with soft tofu to make it creamy
01:07:30and mix that with crab meat and the sauce is a sabayon sauce scoop it all up and enjoy one bite yep
01:07:38i'm hoping they do you hope they do okay they'll burst in your mouth hopefully yes
01:07:49like this like this yes one bite
01:08:03so
01:08:19you said you added champagne in the sabayon yes it's in the sabayon okay
01:08:49so
01:08:57thanks for the dish thank you
01:09:10so i used snow crab snow crab custard and champagne foam
01:09:16and i prepared a snow crab sauce with caviar hopefully you'll taste the balance between the crab
01:09:22caviar champagne sauce and the egg as you eat it
01:09:29with your spoon scoop up half the caviar okay yeah scoop it all up at once that's right i'll go first go ahead
01:09:43so
01:09:51so
01:09:53so
01:09:55I don't know.
01:10:25They 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.
01:11:11Here we go.
01:11:21Here we go.
01:11:22Judges, please announce the results.
01:11:47I voted.
01:11:52For Chef Sun Jung Won, for Chef Sun Jung Won, for Chef Sun Jung Won.
01:12:05Oh 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.
01:12:25So I voted for Chef Sun Jung Won's dish.
01:12:28I voted for Chef Sun Jung Won.
01:12:31I voted for Chef Sun Jung Won.
01:12:34So, my vote...
01:12:37My vote...
01:12:42my vote well to be honest i was stuck on something it was so subtle it was almost
01:12:55indistinguishable it was so so subtle you know
01:12:59well
01:13:08so
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