- 14 hours ago
Category
📺
TVTranscript
00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down
00:04in my house.
00:05This is my show.
00:06Today it is, tomorrow who knows.
00:08Trash talking.
00:09This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me,
00:14two contenders have to go through each other
00:16using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head
00:26with the winning contender.
00:27Let's go!
00:27It's their turn to surprise me
00:29with their signature dip.
00:31What?
00:32Don't try this at home!
00:33I know you did it, Bobby!
00:36Bottom line?
00:37You're gonna run out of time!
00:38Everyone's out to beat me.
00:44Y'all ready for a good time?
00:46Let's go!
00:48Here to tease, distract and throw me off,
00:51it's Food Network's Demaris Phillips
00:53and Christian Petroni.
00:55Five, six, seven, eight, eight.
01:04Nailed it.
01:05What is that move?
01:06We're still workshopping it.
01:08In my defense, I didn't get the choreography
01:10till this morning.
01:14So Christian and I were thinking
01:17that we might do a little Bobby rebrand.
01:20Really?
01:20We're gonna start with like nicknames.
01:22What about Bobbo?
01:23No, that's what you, that's what you call me.
01:26Okay, okay, okay, okay.
01:27How about Robbie?
01:28No.
01:28Okay, okay.
01:29What about Flay-ah!
01:32Like Flayer, but with flay?
01:34He's a flay-ah!
01:37It works!
01:38I'm always gonna be Bobby.
01:39We'll see.
01:41You've got some very stiff competition tonight.
01:43So don't get flay-zy.
01:47That got me, that was good.
01:50Our first contender is a proud Native American chef.
01:53And she's ready to put indigenous cuisine on the map.
01:56From Los Angeles, California, Chef Piette Despain.
02:08Our next contender has mastered Korean cuisine under your friend, Esther Choi.
02:13Legend.
02:14Legend.
02:15Tonight, she's ready to step out of her mentor's shadow and take you down herself.
02:20From New York City, Chef Ilji Chung.
02:28You're going down, Bobby.
02:34Piette, Ilji, how are you guys doing?
02:36Great.
02:37Nice to see you.
02:38Here's the way it's gonna work.
02:39I'm gonna put 20 minutes on the clock.
02:41I'm gonna give you an ingredient of my choice.
02:43And you must make that ingredient the star of your dish.
02:46And that ingredient is...
02:50Rainbow trout.
02:51All right.
02:53That's a great ingredient.
02:54I actually don't work with trout at all.
02:57I'm a prairie native, so we actually use a lot of bison, venison.
03:03All right, guys.
03:0320 minutes on the clock.
03:05Don't pout over the rainbow trout.
03:15Rainbow trout.
03:16What would you do here?
03:17You know, my favorite is smoked trout.
03:19It's so thin, it would cook very quickly.
03:21And the texture's so flaky and tender.
03:23I love the way she's fry roasting the corn and the peppers.
03:26With that being said, why don't I head in there?
03:32Chef!
03:33Hello.
03:33How you doing?
03:34I'm good.
03:34How are you?
03:35It's already smelling good over here.
03:36You're roasting some peppers.
03:38Piette is using ingredients that I'm used to using.
03:40There's a lot of Southwest America there.
03:42My strategy is to bring both of my cultural heritages,
03:46Native American and Mexican American, and fusing them together.
03:48So I'm going to do a pescado zirandiado.
03:52It's made with a bunch of chiles.
03:54It has a nice little punch to it.
03:55The arbol is going to give it that nice spice that you need,
03:58and the guajillo and ancho are going to give it
04:00that really nice smokiness.
04:01We cook with our hands around here.
04:05I'm a member of the Prairie Band Potawatomi Nation tribe.
04:08My goal is to always highlight my culture first and foremost.
04:12After I graduated culinary school, I started my private chef business.
04:16I worked my way up to being named the top 25 private chefs in Los Angeles
04:20by Entrepreneur Magazine.
04:22Tonight, I'm here to represent indigenous and Mexican-American female chefs.
04:28Bobby, buckle up buttercup because I'm on my way to beat your butt.
04:33Hello, young lady.
04:34Hello.
04:35LG is Esther Choi's chef de cuisine.
04:38Esther's already competed in this arena a few times,
04:40so now she's sending in her disciples.
04:43They're very strong women and amazing chefs.
04:46Yeah.
04:48After I worked in Korea, I moved to the States
04:51and worked as executive chef with Esther Choi,
04:54and then I became culinary director of her team.
04:57I'm always a behind-the-scenes chef.
04:59I never got to show who really I am, not as a team,
05:03so beating Chef Bobby is going to be a big turning point for me, so yay.
05:10What are you working with?
05:12I'm making crispy skin trout with soy gochujang braised potato with a kimchi granulata.
05:18I am infusing all the flavor in the potato because I don't want to overpower the fish
05:23with any other ingredient. So I'm making my soy braised liquid with scallion, onion, ginger,
05:30gochujang, brown sugar, and mirin. And then I'm going to serve it with kimchi granulata.
05:34It's chopped kimchi, parsley, lemon zest. I'm going to bring crunch and acidity for my plate.
05:40Love it. Are you going to make Bob cry?
05:42He hasn't seen me that sight yet, so.
05:44I know you got this, Chef.
05:46We got 13 minutes left.
05:49I take a look at my chiles and I see that they are all very soft.
05:53I'm adding some fresh garlic and charred onion. What I need is a nice spreadable chile paste.
05:59I just need four good pieces. I want to be very weary of all of those little pin bones, so
06:04I slice
06:05them off as cleanly as I possibly can. Ilji has out her little tweezers. I need to see what's going
06:13on in there, gentlemen. Ten minutes left. Wow, I see with those little pin bones. That's the scariest part.
06:22Yeah. And probably the most time consuming.
06:24I don't want to give you guys any pin bones.
06:26How do you feel about Piette? I've never heard about her before.
06:31You finna find out today, sweetheart.
06:37Piette, how's it going over here? It's good.
06:39In here you have dried chilies. I have a little bit of acid, honey, salt, garlic.
06:46This is lovely. And this just caramelizes right on there.
06:50Yep. And how are you feeling about Ilji?
06:52She's got some big names behind her and I'm really happy that she's here,
06:55but I'll be even happier when I beat her.
07:00Just on the five minutes.
07:04I'm pan searing the trout skin side down to make the skin perfectly crispy.
07:10I really enjoy cooking over open fire. It just adds a nice smokiness.
07:1640 seconds.
07:17My bell pepper and my corn are nice and cold. I can get them cut up and into my hydro
07:22crust salad.
07:24I put down soy gochujang braised, potato first, then put the trout.
07:3010, 9, 8, 9, 10, 9, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10,
07:3610, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10, 10.
07:46Woo, that was fun.
07:48I am so excited for them to try this dish,
07:52but also feeling a little nervous.
07:55It looks so sloppy, but I know flavor is there.
08:01To see you guys to school you tonight, Bobby,
08:04it all comes down to the rainbow trout.
08:06Chef Phil G, what'd you make?
08:08I make crispy skin trout,
08:11soy and gochujang braised potato,
08:13and kimchi granulata.
08:16There's a ton of flavor here,
08:17and you manage to get a gorgeous shatter on the skin.
08:21And the kimchi granulata is very nicely done,
08:24but the dish itself is reading pretty sweet.
08:28It really needs some salt to balance it.
08:31Overall flavors, you want to keep going back in,
08:34and spearing a piece of fish
08:36with some of that kimchi granulata and into a potato,
08:40it makes for a great bite.
08:42Piette, what did you make?
08:43I made a pescado zarandiado with a hydro-crest salad
08:47with some charred peppers and corn.
08:50Piette, this dish is lovely.
08:52The sauce on there, that cooked-on rub,
08:56it's the right sauce to kind of elevate
08:57that real earthy flavor of trout.
08:59And carrying that grill and char flavor
09:02sort of all the way through, very smart.
09:04I have a couple of pin bones.
09:06It's 20 minutes, and it's a whole fish.
09:08It's hard.
09:10Christian and I have a tough decision on our hands.
09:12If you'll give us a moment.
09:14Although there are a few pin bones
09:16that are still stuck in the filets,
09:17I'm really feeling confident because they liked
09:20the rainbow trout that I made.
09:21The chef moving forward tonight is...
09:27Chef Ilji.
09:31No!
09:33I was looking forward to beating Bobby.
09:36Beat him!
09:37I'm happy for Ilji.
09:40I hope that she beats him.
09:43Ilji, in 20 minutes, you were able to deliver
09:45a plate of food that feels like you spent hours on it.
09:50The layers of flavor are what are gonna be required to be,
09:53you know, Robbie-O.
10:04Congratulations on round one.
10:06How do you feel about standing here now?
10:08Esther gave a message.
10:10Good luck, because you're gonna need it.
10:12Really?
10:14All right, so what are we cooking tonight?
10:16What is your signature dish?
10:18So my signature dish is...
10:22Kimbap.
10:24Kimbap.
10:25Bob's gonna have a hard time with that one.
10:29Ilji, Bobby has never been challenged to this dish before.
10:33It's like you already lost.
10:36No, I have that feeling.
10:3845 minutes on the clock.
10:39Time starts now.
10:42I'm gonna go here, Kimbap!
10:43Come on, Kimbap!
10:49A lot of times people call Kimbap Korean sushi.
10:53It is a roll and the ingredients on the inside
10:55are usually cooked or preserved instead of raw,
10:59like you see in like a sushi roll.
11:01The rice is usually a little denser than typical sushi
11:04and with sesame oil in it,
11:06so it's got a little bit of fatness to it.
11:08Really great.
11:09Ilji, why'd you choose this dish?
11:11It brings me my childhood, my mom made for breakfast a lot.
11:15I've eaten kimbap since I was a baby,
11:17so I've eaten probably 100,000 rolls.
11:21I'm gonna serve three different kimbap today.
11:24Bulgogi kimbap, spicy pork, and egg on egg roll.
11:27Feeding Chef Bobby means achieve another level for life,
11:31and career, so I'm so excited.
11:33I suspect that Bobby is going to accidentally make it too fancy.
11:40I've never done this dish before.
11:41It's not something I've ever eaten before. I've heard about it.
11:43Bobby's already pulled out, like,
11:45wagyu filet mignon over here.
11:47It's like, what are you doing? Is caviar coming out next?
11:49I'm making two flavors.
11:51The first is bulgogi, which is beef,
11:54asparagus, and shiitake mushrooms.
11:55And then I'm making one with crab, avocado,
11:58kimchi, and salmon caviar.
11:59So the beef tenderloin has a marinade of sake,
12:04and soy, and sesame oil, honey, and goatee jam.
12:06All right, guys, 35 minutes.
12:11LG, LG.
12:12Hello, hello. So excited.
12:14What are the different ones you're doing?
12:16Bulgogi stuffed one, spicy pork, and...
12:19Egg kimbap.
12:20The one that's classic with the ham.
12:22Beautiful.
12:22After I slice my bulgogi, I put it in a bulgogi marinade,
12:27soy sauce, sugar, sesame oil, garlic, mirin.
12:31I'm also slicing pork tenderloins,
12:33so it can start marinating in garlic, sugar, mirin,
12:37and also gochujang.
12:39So it has a little kick to it.
12:41All right, chef. Keep going.
12:43A little bulgogi? Yeah.
12:45So are you doing one and having different aspects into it,
12:49or are you going to do multiple?
12:50I'm going to try to do two.
12:52What else going on?
12:53Everything good with you?
12:54Why don't we hang out?
12:55We don't hang out no more.
12:56I keep calling you.
12:58Can you finish this?
12:59Did you change your number?
13:00Oh.
13:01Oh!
13:03Okay, I dropped an egg.
13:05It's going to be fine.
13:05You see how nervous I make this guy?
13:08Get out of here.
13:09All right, guys.
13:10Make some noise if you want LG to take this today.
13:17If you want Bobby to take it, make some noise.
13:23Oh, my God.
13:24That's embarrassing.
13:27All right, Bob.
13:28I love you either way, babe.
13:33You have 20 minutes to go.
13:40You know, LG's sort of putting up, like, the greatest hits of kimbap.
13:44Yeah, exactly.
13:45Bobby's kimbap sort of reminds me of, like, a kimbap that you would get at, like, a country club in
13:51Greenwich, Connecticut.
13:52Filet mignon, mushrooms, asparagus, like...
13:54It does feel a little French-inspired.
13:57Hey, LG, what's that white liquid in those containers?
13:59Oh, I blended garlic with mirin.
14:02Are you making a dipping sauce?
14:03Yes.
14:03So, I'm starting my dipping sauces.
14:06Spicy gochujang sauce for pork, mustard vinaigrette for egg kimbap, and gochujang mayo for bulgogi kimbap.
14:14And then it's time to cook my proteins.
14:17LG, LG, LG.
14:19I'm dying to see what's happening.
14:21Your rice, is it okay if I try this?
14:22Yes, of course.
14:24Mmm.
14:25It's delicious.
14:26So, all of your food is cooked pretty much.
14:29You're ready to roll.
14:30Yes.
14:30First, I lay down my nori and a little bit of rice.
14:34I love to have my rice really thin, so all other stuffing can shine.
14:39I'm going to add pickled daikon, cucumber, eggs, and carrots for base of every single kimbap.
14:46And I'm sealing the kimbap with the water, so two nori stick together.
14:54So, making a dipping sauce, it has kochujang, sesame oil, soy sauce, honey, toasted sesame seeds.
15:00And some Dijon mustard.
15:01Well, how's it going over here, Bobby?
15:06Okay, good talking.
15:09You can always tell when Bobby's in, like, a little bit of trouble, because he will not talk.
15:14Even when I'm like, Bobby, what are we doing?
15:16Do you want to be friends?
15:17How's your...
15:19I need to get the rolls rolled.
15:21There's the beef, the shiitake, and the asparagus.
15:23Okay, I'll be Bobby right now.
15:25Okay, guys, I don't want to look bad, especially because Damaris and Petroni are here.
15:29They're, like, so cool, and I just really want to be friends with them.
15:33Also, Ilji's a sick chef.
15:36Damaris is definitely being distracting, but I'm not actually paying attention to her, because I can't.
15:40It's all here.
15:40You can do this.
15:42Be gentle.
15:43No, a little bit more pressure, a little pressure.
15:46Show it who's boss, Bobby.
15:48Show it who's boss.
15:49When I haven't done a dish like this before, especially when it takes a technique, like rolling, I get very
15:54nervous about that.
15:55A little bit squirting out, but that's to be expected.
15:58While you work on the...
16:00Oh.
16:00Poor Bobby.
16:02I just... I'm gonna let you do you over there.
16:05I'm gonna talk to the crowd.
16:07We're coming up with Bobby's new nickname.
16:09We're gonna vote, okay?
16:10Do we like Bert or Birdie?
16:15Neither.
16:15Nobody like that.
16:16Okay, let me hear it for Bobbinator.
16:20Let me hear it for Bobbinator.
16:26It's like, we gotta just kind of keep working on it.
16:3016 minutes.
16:33How's Bobby's Philly cheesesteak kimbap coming along?
16:36Um, you know, Bobby's having a little bit of trouble rolling.
16:40There's a naturalness to Ilji's rolling of her kimbap.
16:44I did the internship for three months.
16:47Every single weekend, I was rolling hundreds of kimbap.
16:50So I know how to do it.
16:52I can sort of feel for Bob right now, right?
16:54If the act of rolling is not something that you're doing normally, if ever, it can be intimidating, right?
17:02Like it's, and it's so important.
17:04We're under 10 minutes.
17:06I feel like as I'm doing it, I don't really think I'm getting better.
17:10I mean, I'm completely outside of my comfort zone.
17:12So Ilji's not using a mat, and I feel like outside the fact that she's probably made a million of
17:18these, that it's actually easier to roll without having that sort of bamboo mat.
17:23That's what I think. I've never used a mat.
17:25I think Bobby's feeling the pressure.
17:26Bobby is in the weeds right now.
17:29If I don't get these rolls, there's no dish.
17:34Eight minutes!
17:36Bobby is having a lot of struggle with the rolling.
17:39The rolling part is hard. I think I'm overstuffing the rolls.
17:42Looks like it's gonna be a disaster, but I get it to close.
17:45For the crab, I have some cucumber, I have some avocado, I put a little egg in there, some kimchi.
17:50You see that, right? Now she's just flexing.
17:53100%.
17:54Just under five minutes.
17:56So I'm going to plate first my primogi kimbap next to my primogi mayo, and then my spicy pork, and
18:03then the egg kimbap.
18:05There's a minute and 25 seconds left.
18:09So I'm gonna slice up the rolls.
18:10I take one of each one, put it on a plate.
18:13I put some salmon caviar on top of the crab one, green onions with the sesame seeds on top of
18:18the beef one.
18:1810, 9, 8, 7.
18:22My dipping sauce next to it.
18:245, 4, 3, 2, 1.
18:32Awesome. Look at that, man. Beautiful.
18:35I'm just happy that I got them done.
18:38Like, to me, that's my victory.
18:42Bobby Ilji, we'd like to introduce you to the judges.
18:44First up, James Beard Award winner and the chef owner of Sly Fox, Den 2, Sherry Pokden.
18:51Chef owner of Nguan Restaurants, Jay Lee.
18:55James Beard nominated chef and cookbook author, Adrienne Cheatham.
19:02Judges, please start with the first kimbap in front of you.
19:10The bulgogi roll, the beef was really tender, and you get that nice contrast of flavors and textures in both
19:18of them.
19:19I love the dipping sauce, the kochujang in there.
19:21But the rice was under-seasoned.
19:23The sauce was a little on the spicy side, but it was delicious.
19:27Would like to have another one.
19:29Please switch your plates.
19:37I really love the flavors of each one.
19:40The rice is cooked perfectly.
19:42It's just past al dente.
19:44I love it.
19:45They're very homey, traditional feel.
19:47I think of my upbringing, my childhood.
19:50However, if the beef had its own seasoning that really stood out,
19:53the pork had its own seasoning that really stood out,
19:55the egg as well should have had its own seasoning that made the egg kimbap stand out.
20:00All of these sauces were delicious.
20:03The rice was perfectly cooked, and the sauce matched very well with it.
20:08Judges, cast your votes.
20:12Chef Bobby's dish was also really good, and they wanted some more, so I'm a little nervous.
20:17Good luck, chef.
20:19And the winner is...
20:24Chef LG!
20:28My proudest culinary moment is today.
20:31I broke out of the shell, and you'll see me more often.
20:35The technique was superb.
20:37The rice was seasoned perfect.
20:39Amazing dish.
20:42Bobby, Bobby, you tried so hard.
20:44Bobby, Bobby.
20:45It's kimbap, not kimbap.
20:46See you later, Bobbinator.
20:49Bobbinator.
20:49Bobby Reno?
20:51Bumbaloni?
20:52Bumbaloni is the best one.
20:55I'm Ilji Chum.
20:56I just beat Bobby Flay.
Comments