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Beat Bobby Flay S42E07 Episode 7 Engsub
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Short filmTranscript
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?
00:09Trash 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 deck.
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!
00:39Everyone'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.
00:57Woo!
00:59Woo!
01:01Woo!
01:01Woo!
01:01Woo!
01:03Woo!
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.
01:19Really?
01:20We're gonna start with, like, nicknames.
01:22What about 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.
01:29Okay, okay.
01:29What about Flay-ah?
01:32Like Flay-ah, like Flay-ah, 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,
01:44so don't get Flay-zy.
01:47That got me.
01:48That 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
02:11under your friend, Esther Choi.
02:13Legend.
02:14Legend.
02:15Legend.
02:15Tonight, she's ready to step out of her mentor's shadow
02:18and take you down herself.
02:20From New York City, Chef Il-G Chonk.
02:29You're going down, Bobbie.
02:34Piette, Il-G, how are you guys doing?
02:36Great.
02:37Nice to see you.
02:38Here's the way it's gonna work.
02:40I'm gonna put 20 minutes on the clock.
02:41I'm gonna give you an ingredient of my choice,
02:44and 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.
02:58I'm a prairie native, so we actually use a lot of bison, venison.
03:03All right, guys.
03:0420 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.
03:24I 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. How are you?
03:35It's already smelling good over here.
03:37You'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, Native American and Mexican American,
03:47and fusing them together.
03:49So I'm going to do a pescado de andiado.
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 that really nice smokiness.
04:02We cook with our hands around here.
04:05I'm a member of the Prairie Bend Potawatomi Nation tribe.
04:08My goal is to always highlight my culture first and foremost.
04:11After 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 by 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 and 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.
05:00I never got to show who really I am, not as a team.
05:03So feeding Chef Bobby is going to be a big turning point for me.
05:08So, yay.
05:10What are you working with?
05:12I'm making crispy skin trout with soy gochujang braised potato with a kimchi gramalata.
05:18I am infusing all the flavor in the potato because I don't want to overpower the fish with any other
05:24ingredients.
05:25So, I'm making my soy braised liquid with scallion, onion, ginger, gochujang, brown sugar, and mirin.
05:32And then I'm going to serve it with kimchi gramalata.
05:35It's chopped kimchi, parsley, lemon zest.
05:38I'm going to bring crunch and acidity for my plate.
05:41Love it. You're going to make Bob cry?
05:42He hasn't seen me that sight yet.
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.
05:56What I need is a nice spreadable chile paste.
05:59I 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.
06:12I need to see what's going on in there, gentlemen.
06:15Ten minutes left.
06:19Wow, I see you with those little pin bones.
06:21That's the scariest part.
06:23Yeah.
06:23And probably the most time consuming.
06:25I don't want to give you guys any pin bones.
06:27How do you feel about Piette?
06:28I've 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.
06:40In 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,
06:56but I'll be even happier when I beat her.
07:01Just on the 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.
07:18My bell pepper and my corn are nice and cold.
07:20I can get them cut up and into my hydrocress salad.
07:24I put down soy gochujang graze, potato first, then put the trout.
07:3010, 9, 8, 9, 10, 9, 10, 9, 10, 9, 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.
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.
08:07Chef Phil G, what'd you make?
08:09I 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
08:37with 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.
08:51Piette, this dish is lovely.
08:52The sauce on there, that cooked-on rub,
08:56it's the right sauce to kind of elevate
08:58that real earthy flavor of trout.
09:00And 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.
09:22The 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
09:46a plate of food that feels like you spent hours on it.
09:50The layers of flavor are what are gonna be required to be,
09:54you 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...
10:23Kimbap.
10:24Kimbap.
10:26Bob'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.
10:53It 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 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.
11:28Feeding 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.
11:44Bobby's already pulled out, like, wagyu 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, asparagus,
11:54and 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 and sesame oil,
12:05honey and goatee jam.
12:07All 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 egg 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, soy sauce, sugar, sesame oil, garlic, mirin.
12:31I'm also slicing pork tenderloins so it can start marinating in garlic, sugar, mirin, and also gochujang, so it has
12:40a 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, or are you gonna do multiple bulgogi?
12:50I'm gonna try to do two.
12:52What else is going on? Everything good with you?
12:54When we're hanging out, we don't hang out no more.
12:56I keep calling you.
12:58Can you finish this? Did you change your number?
13:00Oh.
13:00Oh, no.
13:03Okay, I dropped an egg. It's gonna be fine.
13:06You see how nervous I make this guy?
13:08Get out of here.
13:09All right, guys, make 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, that's embarrassing.
13:27All right, Bob, I 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 kimbops.
13:44Yeah, exactly.
13:45Bobby's kimbop sort of reminds me of, like, a kimbop that you would get at, like, a country club in
13:51Greenwich, Connecticut.
13:52Filet mignon, mushrooms, asparagus, like...
13:55It 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.
14:04So 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.
14:22Is it okay if I try this?
14:23Yes, of course.
14:24Mm.
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 for base of every single kimbap.
14:46And I'm sealing the kimbap with the water so two nori sticks together.
14:54So I'm making a dipping sauce that has kochujang, sesame oil, soy sauce, honey, toasted sesame seeds, and some Dijon
15:01mustard.
15:01Well, how's it going over here, Bobby?
15:07Okay, 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...
15:18How...
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.
15:41You can do this.
15:42Be gentle.
15:43No, a little bit more pressure.
15:45A 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,
15:53like rolling, I 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...
16:03I'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.
16:17Let me hear it for Bobbinator.
16:20Let me hear it for Bobbinator.
16:23Come on.
16:25Ah, it'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 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.
17:04For 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.
17:13So LG's not using a mat.
17:15And 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.
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.
17:34Eight 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.
17:51You see that, right?
17:52Now she's just flexing.
17:53A hundred percent.
17:54Just under five minutes.
17:57So 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, green onions with the sesame seeds on top of
18:18the 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.
18:42Bobby Ilji, we'd like to introduce you to the judges.
18:45First up, James Beard Award winner and the chef owner of Sly Fox Den 2, Sherry Pock Den.
18:52Chef owner of Nawon Restaurants, Jay Lee.
18:55James Beard nominated chef and cookbook author, Adrian 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, but 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.
19:46They're very homey, traditional feel.
19:48I think of my upbringing, my childhood.
19:50However, if the beef had its own seasoning that really stood out, the pork had its own seasoning that really
19:55stood out,
19:56the 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.
20:18Good luck, Chef.
20:20And 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.
20:36The 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.
20:47See you later, Bobbinator.
20:49Bobbinator.
20:50Bobby Reno?
20:51Bumbaloni?
20:52Bumbaloni is the best one.
20:55I'm Ilji Chum.
20:56I just beat Bobby Flay.
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