#movie #hotdrama2026 #trending #bestmovie2026 #Beat Bobby Flay S42E07 Episode 7 Engsub - BEST MOVIE 2026
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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down
00:05in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08I'm trash talking.
00:10This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient
00:17of my choice.
00:18It's do or die, Bobby.
00:20Two 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!
00:28It'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 into town!
00:39Everyone'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.
01:03We're still workshopping.
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
01:16that we might do a little Bobby rebrand.
01:20Really?
01:20We're gonna start with like nicknames. What about Bobbo? No, that's what you call me. Okay. Okay. Okay. Okay. How
01:27about Robbie? No. Okay. Okay. What about
01:32Like player but with flay
01:37It works. I'm always gonna be Bobby. We'll see
01:41You've got some very stiff competition tonight, so don't get flay-sy
01:47Got me
01:50Our first contender is a proud Native American chef and she's ready to put indigenous cuisine on the map from
01:56Los Angeles, California
01:58Chef Piette de Spain
02:08Our next contender has mastered Korean cuisine under your friend Esther Choi. Legend
02:14Legend
02:15Tonight she's ready to step out of her mentor shadow and take you down herself
02:20From New York City
02:22Chef Ilji Chunk
02:29You're going down, Bobby
02:35Piette, Ilji, how you guys doing?
02:36Great. Nice to see you. Here's the way it's gonna work. I'm gonna put 20 minutes on the clock
02:41I'm gonna give you an ingredient of my choice and you must make that ingredient the star of your dish
02:46and that ingredient is
02:50Rainbow trout
02:51I actually don't work with trout at all. I'm a prairie native so we actually use a lot of bison
03:01venison
03:03All right guys 20 minutes on the clock. Don'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 so flaky and tender
03:23I love the way she's fry roasting the corn and the peppers. With that being said, why don't I head
03:28in there?
03:32Chef!
03:33Hello! How you doing?
03:34I'm good. How are you?
03:35It's already smelling good over here. You're roasting some peppers
03:37Piette is using ingredients that I'm used to using. There's a lot of Southwest America there
03:42My strategy is to bring both of my cultural heritages Native American and Mexican American and fusing them together
03:49So I'm gonna do a pescados de andeado
03:52It's made with a bunch of chiles. That's a nice little punch to it
03:55The arbol is going to give it that nice spice that you need and the guajillo and ancho are going
03:59to give it that really nice smokiness
04:01We cook with our hands around here
04:05I'm a member of the Prairie Bend Potawatomi Nation tribe. My goal is to always highlight my culture first and
04:11foremost
04:11After I graduated culinary school. I started my private chef business
04:16I worked my way up to being named at the top 25 private chefs in Los Angeles by entrepreneur magazine
04:22Tonight, I'm here to represent indigenous and Mexican American female chefs Bobby buckle up buttercup because I'm on my way
04:31to beat your butt
04:33Hello young lady. Hello
04:34LG is Esther Choi's chef de cuisine. Esther'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. Yeah
04:48After I worked in Korea I moved to the States and work as executive chef with Esther Choi and then
04:55I became culinary director of her team
04:57I'm always a behind-the-scenes chef. I never got to show who really I am not as a team
05:03So feeding chef Bobby is gonna be big turning point for me. So
05:09Yay!
05:10What are you working with? I'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 with any other
05:24ingredient
05:25So I'm making my soy braised liquid with scallion onion ginger gochujang brown sugar and mirin and then I'm gonna
05:33serve it with kimchi granulata
05:34It's chopped kimchi parsley lemon zest gonna bring crunch and acidity for my plate. Love it. You gonna make Bob
05:41cry?
05:42He hasn't seen me that sight yet
05:44I know you got this chef. We got 13 minutes left
05:49I take a look at my chiles and I see that they are all very soft. I'm adding some fresh
05:54garlic and charred onion
05:56What I need is a nice spreadable chile paste. I just need four good paces
06:01I want to be very weary of all of those little pin bones
06:04So I slice them off as cleanly as I possibly can
06:09Ilji has out her little tweezers. I need to see what's going on in there gentlemen 10 minutes left
06:19Wow, I see with those little pin bones. That's the scariest part. Yeah, and probably the most time-consuming
06:24I don't want to give you guys any pin bones. How do you feel about Piet? I never heard about
06:29her before
06:31You finna find out today, sweetheart
06:34Sorry
06:37Piet, how's it going over here? It's good
06:40In here you have dried chilies. I have a little bit of acid, honey, salt, garlic
06:47This is lovely and this just caramelizes right on there. Yep. 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, but I'll be even happier when
06:57I beat her
06:57Oh
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
07:1540 seconds
07:17My bell pepper and my corn are nice and cold. I can get them cut up and into my hydrocrest
07:22salad
07:24I put down soy gochujang braids potato first, then put the trout
07:32I top it with the kimchi grandma live
07:42Good job. Good job. There you go, chef
07:47That was fun. I 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 screw you tonight Bobby it all comes down to the rainbow trout
08:07Chef Phil G. What'd you make? I make crispy skin trout soy and gochujang braids potato and kimchi gramellata
08:16There's a ton of flavor here and you managed to get a gorgeous shatter on the skin
08:21And the kimchi gramellata is very nicely done, but 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 and spearing a piece of fish with some of that kimchi
08:38Gramellata and into a potato. It makes for a great bite
08:42Yeah, what did you make? I made a pescados and on the aloe with a hydrocrest salad with some charred
08:48peppers and corn
08:51Yeah, this dish is lovely the sauce on there that cooked on rub
08:55It's the right sauce to kind of elevate that real earthy flavor of trout and carrying that grill and char
09:01flavor sort of all the way through
09:03Very smart. I have a couple of pin bones. It's 20 minutes and it's a whole fish. It's hard
09:09Christian and I have a tough decision on our hands if you'll give us a moment
09:14Although there are a few pin bones that are still stuck in the place
09:17I'm really feeling confident because they liked the rainbow trout that I made the chef moving forward tonight is
09:28Chef Ilji
09:32I was looking forward to beating Bobby
09:37I'm happy for
09:39Ilji. I hope that she beats him
09:43Ilji in 20 minutes you were able to deliver a plate of food that
09:48Feels like you spent hours on it. The layers of flavor are what are going to be required to be,
09:53you know
09:55Robbie-o
10:04Congratulations on round one. Thank you. How do you feel about standing here now? Esther gave a message? Good luck
10:11cuz you're gonna need it
10:12Really?
10:14All right, so what are we cooking tonight? What is your signature dish? So my signature dish is
10:23Kimbap
10:24Kimbap
10:26Bob's gonna have a hard time with that one
10:29Ilji. Bobbie has never been challenged to this dish before. It's like you already lost
10:35You know, I have that feeling
10:3845 minutes on the clock. Time starts now
10:49A lot of times people call kimbap Korean sushi.
10:53It is a roll and the ingredients on the inside
10:56are 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,
11:14me 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.
11:28Feeding 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.
11:40I've never done this dish before.
11:41It's not something I've ever eaten before.
11:43I've heard about it.
11:44Bobby's already pulled out like wagyu,
11:46filet mignon over here.
11:47It's like, what are you doing?
11:48There's caviar coming out next.
11:49I'm making two flavors.
11:51The first is bulgogi, which is beef, asparagus,
11:54and shiitake mushrooms, and then I'm making one
11:56with crab, avocado, kimchi, 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 in a bulgogi marinade,
12:27soy sauce, sugar, sesame oil, garlic, mirin.
12:31I'm also slicing pork tenderloins so it can start
12:34marinating in garlic, sugar, mirin, and also gochujang.
12:39So it has a little kick to it.
12:41All right, chef, keep going.
12:43Little bulgogi?
12:44Yeah.
12:45So are you doing one and having different aspects into it,
12:49or are you gonna do multiple bulgogi?
12:50I'm gonna try to do two.
12:52What else going on?
12:53Everything good with you?
12:54When we hanging out, we 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 gonna be fine.
13:05You see how nervous I make this guy?
13:08Get out of here.
13:09All right, guys, make some noise
13:11if you want Ilji to take this today.
13:17If you want Bobby to take it, make some noise.
13:23Oh, my God, that's embarrassing.
13:27All right, Bob, I love you either way, babe.
13:33You have 20 minutes to go.
13:40You know, Ilji's sort of putting up, like,
13:42the greatest hits of kimbops, you know?
13:44Yeah, exactly.
13:45Bobby's kimbop sort of reminds me of, like,
13:47a kimbop that you would get at, like,
13:50a country club in Greenwich, Connecticut.
13:52Filet mignon, mushrooms, asparagus, like...
13:54He 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,
14:09mustard 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, is it okay if I try this?
14:23Yes, of course.
14:24Mm, it'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,
14:36so all other stuffing can shine.
14:39I'm going to add pickled daikon,
14:42cucumber, eggs, and carrots
14:44for base of every single kimbap.
14:46And I'm sealing the kimbap with the water,
14:48so two nori stick together.
14:50All right.
14:54So I'm making a dipping sauce.
14:55It has kochujang, sesame oil, soy sauce,
14:58honey, toasted sesame seeds, and some Dijon mustard.
15:02Well, how's it going over here, Bobby?
15:06Okay, good talking.
15:09You can always tell when Bobby's in, like,
15:11a 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, how, ah, ah, ah, ah, ah.
15:19I need to get the rolls rolled.
15:21There's the beef, the shiitake, and the asparagus.
15:24Okay, I'll be Bobby right now.
15:25Okay, guys, I don't want to look bad,
15:28especially because Damaris and Petroni are here.
15:29They're, like, so cool,
15:30and I just really want to be friends with them.
15:32Ah!
15:33Also, Ilji's a sick chef.
15:36Damaris is definitely being distracting,
15:38but I'm not actually paying attention to her,
15:39because I can't.
15:40It's all here.
15:41You can do this.
15:42Be gentle.
15:44No, a little bit more pressure, a little pressure.
15:46Show it, show it who's boss, Bobby.
15:48Show it who's boss.
15:49When I haven't done a dish like this before,
15:51especially 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, oh.
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, nobody like that.
16:16Okay, let me hear it for Bobbinator.
16:20Let me hear it for Bobbinator.
16:22Let me hear it for Bobbinator.
16:26It's like, we gotta just kinda 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 LG's rolling over kimbap.
16:45I 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
16:57that you're doing normally, if ever,
17:00it 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,
17:09I don't really think I'm getting better.
17:10I mean, I'm completely outside of my comfort zone.
17:13So LG is not using a mat.
17:15And I feel like outside of the fact
17:17that she's probably made a million of these,
17:18that it's actually easier to roll
17:20without having that sort of bamboo mat.
17:23That's what I think.
17:23I'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.
17:34I don't think I'm going to do it.
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 going to be a disaster,
17:43but I get it to close.
17:45For the crab, I have some cucumber,
17:47I have some avocado, I put a little egg in there,
17:49some kimchi.
17:51You see that, right?
17:52Now she's just flexing.
17:54100%.
17:54Just on the five minutes.
17:56So I'm going to place first my bulgogi kimbap
17:59next to my bulgogi mayo,
18:01and then my spicy pork and then the egg kimbap.
18:05There's a minute and 25 seconds left.
18:09So I'm going to 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,
18:16green onions with the sesame seeds on top of the beef one.
18:1910, 9, 8, 7, 6,
18:23My dipping sauce next to it.
18:245, 4, 3, 2, 1.
18:32Awesome.
18:33Look at that, man.
18:34Beautiful.
18:35I'm just happy that I got them done.
18:37Like, to me, that's my victory.
18:42Bobby Ilge, we'd like to introduce you to the judges.
18:44First up, James Beard Award winner
18:47and the chef owner of Sly Fox, Den 2,
18:50Sherry Pokden.
18:52Chef owner of Nguan Restaurants, Jay Lee.
18:55James Beard nominated chef and cookbook author,
18:59Adrian 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
19:18in 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,
19:26but it was delicious.
19:27Would like to have another one.
19:30Please 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.
19:45I love it.
19:45They're very homey, traditional feel.
19:48I think of my upbringing, my childhood.
19:50However, if the beef had its own seasoning
19:52that 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.
20:18Good luck, Chef.
20:19And the winner is...
20:24Chef LG!
20:28My proudest culinary moment is today.
20:31I broke out of the show, and you'll see me more often.
20:36The 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, Bob-a-nator.
20:49Bob-a-nator.
20:50Bobby Reno?
20:51Bumbaloni?
20:52Bumbaloni is the best one.
20:55I'm Ilji Chum.
20:56I just beat Bobby Flay.
20:58I just beat Bobby Flay.
20:58I just beat Bobby Flay.
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