- 2 days ago
Category
📺
TVTranscript
00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08I'm trash talking.
00:09This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using 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 with the winning contender.
00:27Let's go!
00:27It's their turn to surprise me with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line?
00:37You're gonna run in a truck!
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 Damaris Phillips and Christian Petroni.
00:55Five, six, seven, eight, eight, eight, eight!
00:57Yeah!
01:04Nailed it!
01:05What is that move?
01:06We're still workshopping it.
01:08In my defense, I didn't get the choreography till 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?
01:24What's up, Bobbo?
01:24No, that's what you call me.
01:25What's up, Bobbo?
01:25That'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 player, 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, so don't get flay-zy.
01:47That got me.
01:48That was good.
01:49Our 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 Piet de Spain.
02:01Yeah!
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 Il-G Chonk.
02:28You're going down, Bobbie.
02:34Piet, Il-G, 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...
02:49Rainbow trout.
02:51All right.
02:53That's a great ingredient.
02:55I 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.
03:16Rainbow 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.
03:35How are you?
03:35It's already smelling good over here.
03:36You're roasting some peppers.
03:38Piet 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,
03:47and fusing them together.
03:49So I'm gonna 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's gonna give it that nice spice that you need.
03:58And the guajillo and ancho are gonna 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,
04:14I started my private chef business.
04:16I worked my way up to being named
04:18the top 25 private chefs in Los Angeles
04:20by Entrepreneur Magazine.
04:22Tonight, I'm here to represent
04:24indigenous and Mexican American female chefs.
04:28Bobby, buckle up, buttercup,
04:29because 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,
04:50I moved to the States and worked as executive chef
04:53with 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,
05:02not as a team,
05:03so beating Chef Bobby
05:05is gonna be a big turning point for me.
05:08So, yay!
05:10What are you working with?
05:12I'm making crispy skin trout
05:14with soy gochujang braised potato
05:16with the kimchi gramellata.
05:18I am infusing all the flavor in the potato
05:21because I don't want to overpower the fish
05:23with any other ingredient.
05:25So, I'm making my soy braised liquid
05:27with scallion, onion, ginger, gochujang,
05:31brown sugar, and mirin.
05:32And then I'm gonna serve it with kimchi gramellata.
05:34It's chopped kimchi, parsley, lemon zest.
05:38I'm gonna bring crunch and acidity for my plate.
05:40Love it. You gonna make Bob cry?
05:42He hasn't seen me that sight yet, so...
05:43I know you got this, Chef.
05:46We got 13 minutes left.
05:49I take a look at my chiles,
05:51and I see that they are all very soft.
05:53I'm adding some fresh garlic and charred onion.
05:56What I need is a nice, spreadable chile paste.
05:59I just need four good paces.
06:01I want to be very weary
06:03of all of those little pin bones,
06:04so I slice them off as cleanly as I possibly can.
06:09Ildi has out her little tweezers.
06:12I need to see what's going on in there, gentlemen.
06:14Ten minutes left.
06:19Wow, I see you with those little pin bones.
06:21That's the scariest part.
06:22Yeah.
06:23And probably the most time consuming.
06:24I don't want to give you guys any pin bones.
06:26How do you feel about Piette?
06:28I never heard about her before.
06:31You finna find out today, sweetheart.
06:34Sorry.
06:37Piette, how's it going over here?
06:38It's good.
06:39In here, you have dried chilies.
06:42I have a little bit of acid, honey, salt, garlic.
06:46Oh.
06:47This is lovely.
06:48And this just caramelizes right on there.
06:50Yep.
06:50And how are you feeling about Ilji?
06:52She's got some big names behind her,
06:54and I'm really happy that she's here,
06:55but I'll be even happier when I beat her.
06:57Oh!
07:00Just under five minutes.
07:03I'm pan searing the trout skin side down to make the skin perfectly crispy.
07:10I really enjoy cooking over open fire.
07:13It just adds a nice smokiness.
07:1640 seconds.
07:17My bell pepper and my corn are nice and cold.
07:20I can get them cut up and into my hydrocrust salad.
07:24I put down soy gochujang braise.
07:26Potato first.
07:27Then put the trout.
07:2910.
07:3010.
07:3110.
07:319.
07:328.
07:33And top of the kimchi grandmother.
07:3410.
07:355.
07:354.
07:373.
07:382.
07:38One.
07:42Good job, good job.
07:45Way to go, chef.
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 who gets to school you tonight, Bobby,
08:04it all comes down to the rainbow trout.
08:06Chef L.G., what'd you make?
08:09I make crispy skin trout,
08:11soya and gochujang braised potato,
08:13and kimchi gremolata.
08:15There's a ton of flavor here,
08:17and you manage to get a gorgeous shatter on the skin.
08:21And the kimchi gremolata 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 with some of that kimchi gremolata
08:39and into a potato.
08:40It makes for a great bite.
08:42Piet, what did you make?
08:43I made a pescado zarandillado with a hydro-crest salad
08:47with some charred peppers and corn.
08:50Piet, 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.
09:05I 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
09:18because they like the 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, cause you're gonna need it.
10:12Really?
10:14All right, so what are we cooking tonight?
10:16What is your signature dish?
10:17So my signature dish is...
10:22Kimbap.
10:23Kimbap.
10:25Mom'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.
10:49A lot of times people call Kimbap Korean sushi.
10:52It 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.
11:13My 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
11:30for life and career, so I'm so excited.
11:33I suspect that Bobby is going to accidentally
11:37make it too fancy.
11:39I've never done this dish before.
11:41It's not something I've ever eaten before.
11:42I've heard about it.
11:43Bobby's already pulled out like wagyu filet mignon over here.
11:47It's like, what are you doing?
11:48It's 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.
12:00So the beef tenderloin has a marinade of sake and soy
12:04and sesame oil, honey, and goatee jam.
12:07All right, guys, 35 minutes.
12:11Ilji, Ilji.
12:12Hello, hello.
12:13So excited.
12:14What are the different ones you're doing?
12:16Bulgogi stuffed one, spicy pork, and egg kimbap.
12:20The one that's classic with the ham.
12:22Beautiful.
12:23After 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 so it can start marinating
12:34in garlic, sugar, mirin, and also gochujang,
12:39so it has a little kick to it.
12:41All right, chef, keep going.
12:43A little bulgogi?
12:44Yeah.
12:45So are you doing one and having different aspects into it,
12:49or are you going to do multiple bulgogi?
12:50I'm going to try to do two.
12:52What else is going on?
12:53Everything good with you?
12:54Why don't we hang out?
12:54We don't hang out no more.
12:56I keep calling you.
12:58Can you finish this?
12:59Did you change your number?
13:00Oh.
13:00Oh, no.
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, make some noise if you want Ilji
13:12to 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, Ilji's sort of putting up, like, the greatest hits
13:43of kimbops, you know?
13:44Yeah, exactly.
13:45Bobby's kimbop sort of reminds me of, like, a kimbop that you
13:48would get at, like, a country club in Greenwich, Connecticut.
13:52Filet mignon, mushrooms, asparagus, like.
13:54It does feel a little French-inspired.
13:57Hey, Ilji, what's that white liquid in those containers?
13:59Oh, I blended garlic with mirin.
14:02Are you making a dipping sauce?
14:03Yes.
14:04So I'm starting my dipping sauces.
14:06Spicy gochujang sauce for pork, mustard vinaigrette for egg kimbap,
14:11and gochujang mayo for bulgogi kimbap.
14:14And then it's time to cook my proteins.
14:17Ilji, Ilji, Ilji.
14:19I'm dying to see what's happening.
14:21Your rice.
14:22Is it OK 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.
14:31First, 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
14:44for base of every single kimbap.
14:46And I'm sealing the kimbap with the water so two nori stick together.
14:54So I'm making a dipping sauce.
14:55It has kochujang, sesame oil, soy sauce, honey, toasted sesame seeds,
15:00and some Dijon mustard.
15:02Well, how's it going over here, Bobby?
15:06OK, good talking.
15:08You can always tell when Bobby's in, like, a little bit of trouble
15:12because 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...
15:18How...
15:19I need to get the rolls rolled.
15:21There's the beef, the shiitake, and the asparagus.
15:24OK, I'll be Bobby right now.
15:25OK, guys, I don't want to look bad,
15:28especially 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,
15:54I get very nervous 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...
16:02I'm going to let you do you over there.
16:05I'm going to talk to the crowd.
16:07We're coming up with Bobby's new nickname.
16:09We're going to vote, OK?
16:10Do we like Bert or Birdie?
16:15Neither.
16:15Nobody like that.
16:16OK, let me hear it for Bobbinator.
16:20Let me hear it for Baba Khan.
16:26It's like we got to just kind of keep working on it.
16:3016 minutes.
16:33How's Bobby's Philly cheesesteak kimbap coming along?
16:36You know, Bobby's having a little bit of trouble rolling.
16:40There's a naturalness to LG'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.
16:51I 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,
17:00it can be intimidating, right?
17:02And 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 LG's not using a mat.
17:14And I feel like outside of the fact that she's probably made a million of these, that it's actually easier
17:20to roll without having that sort of bamboo mat.
17:23That's what I think. I've never used a mat.
17:24I 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.
17:40I 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?
17:52Now she's just flexing.
17:53100%.
17:54Just under five minutes.
17:56So I'm going to place 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.
18:15Green onions with the sesame seeds on top of the beef one.
18:18Ten, nine, eight, seven.
18:22My dipping sauce next to it.
18:24Five, four, three, two, one.
18:32Awesome.
18:33Look at that, man.
18:34Beautiful.
18:35I'm just happy that I got them done.
18:38Like, to me, that's my victory.
18:41Bobby Ilge, 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.
18:52Chef owner of Nawon 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.
19:13And you get that nice contrast of flavors and textures in both of 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.
19:49However, if the beef had its own seasoning that really stood out,
19:53the pork had its own seasoning that really stood out,
19:56the egg as well should have had its own seasoning
19:58that made the egg kimbap stand out.
20:00All of these sauces were delicious.
20:03The rice was perfectly cooked,
20:05and the sauce matched very well with it.
20:08Judges, cast your votes.
20:12Chef Bobby's dish was also really good,
20:14and 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.
20:47See you later, bobbinator.
20:48Bobbinator.
20:49Bobby Reno.
20:51Bumbaloni?
20:52Bumbaloni is the best one.
20:55I'm Ilgi Chum.
20:56I just beat Bobby Flay.
20:58I'm sorry.
20:59I'm Aaron.
20:59I'm a grosse fan.
21:00Rose.
21:00I'm sorry.
Comments