1
00:00:22,480 --> 00:00:23,356
Celebrities' Chef.
2
00:00:23,440 --> 00:00:25,275
-Celebrities' Chef.
-Yes?
3
00:00:28,153 --> 00:00:31,573
You have survived.
4
00:00:31,656 --> 00:00:33,491
He made it.
5
00:00:34,325 --> 00:00:36,411
Woo-hoo! Thank you.
6
00:00:36,494 --> 00:00:37,370
Well done.
7
00:00:38,371 --> 00:00:39,456
Good, good.
8
00:00:39,998 --> 00:00:41,541
That was wonderful
9
00:00:41,624 --> 00:00:45,086
You didn't tell me how to enjoy the dish.
Just to close my eyes and try it.
10
00:00:45,170 --> 00:00:47,630
Since you gave me the freedom
to imagine for myself,
11
00:00:47,714 --> 00:00:49,466
-I played right into your intentions.
-Right.
12
00:00:49,549 --> 00:00:50,717
Now I want a taste.
13
00:00:51,509 --> 00:00:52,635
Me too.
14
00:00:52,719 --> 00:00:55,555
I could tell
that you really went out of your way
15
00:00:55,638 --> 00:00:58,516
to treat our domestic produce
with respect,
16
00:00:58,600 --> 00:01:00,060
and make something truly delicious.
17
00:01:00,143 --> 00:01:01,478
-Yes, thank you.
-Of course
18
00:01:01,561 --> 00:01:04,147
{\an8}-Thank you!
-Celebrities' Chef survived.
19
00:01:04,230 --> 00:01:06,858
{\an8}Impressive! Congratulations!
20
00:01:06,941 --> 00:01:08,485
I'm coming. Here I come.
21
00:01:08,568 --> 00:01:10,361
Hee-won, you gonna challenge me?
22
00:01:10,445 --> 00:01:12,238
I mean, who knows?
23
00:01:12,322 --> 00:01:13,948
If they let you pick an opponent, pick me.
24
00:01:14,032 --> 00:01:14,908
Yes, sir!
25
00:01:15,408 --> 00:01:17,118
Just you wait, White Spoons.
26
00:01:18,703 --> 00:01:20,205
I'm coming to cut you down.
27
00:01:20,288 --> 00:01:24,250
Shawn! Go, go, go, fighting!
Fighting! Go, go, go, go!
28
00:01:24,334 --> 00:01:27,045
Shawn! Shawn! Shawn! Shawn! Shawn!
29
00:01:27,128 --> 00:01:28,254
Go, go, go!
30
00:01:28,755 --> 00:01:31,257
There's actually a very special contestant
31
00:01:31,341 --> 00:01:34,761
that's on the floor and cooking
in the Black Spoon competition today.
32
00:01:34,844 --> 00:01:36,179
Ooh, Shawn, Shawn.
33
00:01:37,472 --> 00:01:39,140
Shawn! Fire?
34
00:01:40,934 --> 00:01:42,018
Fire?!
35
00:01:43,478 --> 00:01:44,896
He's Chef Spark!
36
00:01:45,772 --> 00:01:47,649
I'm the owner
of an Italian bistro
37
00:01:47,732 --> 00:01:49,734
called Bistro Spark in Apgujeong,
38
00:01:49,818 --> 00:01:52,403
so I decided
to go with the name Chef Spark
39
00:01:52,487 --> 00:01:54,989
to evoke the same idea
of sparks jumping from a flame.
40
00:01:55,073 --> 00:01:57,283
I used to work with Fabri
when I lived in Italy.
41
00:01:57,367 --> 00:01:59,452
I actually spent a whole year there,
42
00:01:59,536 --> 00:02:02,205
working under him
as the sous chef at his restaurant.
43
00:02:02,956 --> 00:02:05,500
So I've always had
immense respect for him as a chef.
44
00:02:05,583 --> 00:02:07,293
-He's good with Italian food.
-Mm.
45
00:02:07,377 --> 00:02:10,296
He's especially good with pasta,
because, well, you know...
46
00:02:10,380 --> 00:02:11,840
-You taught him?
-Yeah, I taught him.
47
00:02:13,091 --> 00:02:15,927
The dish I've prepared today
is seafood fresh pasta.
48
00:02:19,222 --> 00:02:20,807
I make all the pasta myself.
49
00:02:25,645 --> 00:02:27,272
-Whoa!
-Wow!
50
00:02:27,355 --> 00:02:28,857
That's seriously so cool!
51
00:02:28,940 --> 00:02:32,777
He's using a real wine bottle
to knead the pasta dough and flatten it.
52
00:02:32,861 --> 00:02:34,237
What a cool guy!
53
00:02:37,448 --> 00:02:40,618
-It's the technique. That tapping.
-Oh, so that's a technique?
54
00:02:40,702 --> 00:02:42,120
He's got technique.
55
00:02:42,203 --> 00:02:43,872
It's in the technique, the hands.
56
00:02:48,251 --> 00:02:49,878
{\an8}He made this pasta dish.
57
00:02:50,378 --> 00:02:52,547
{\an8}A delicious seafood pasta dish.
58
00:02:52,630 --> 00:02:55,592
{\an8}And he made the pasta
just as we made it in our restaurant,
59
00:02:55,675 --> 00:02:57,343
{\an8}Al Porticciolo 84.
60
00:03:02,307 --> 00:03:04,893
I was so, so very proud of him.
61
00:03:04,976 --> 00:03:05,935
Seriously!
62
00:03:06,019 --> 00:03:07,061
Oof!
63
00:03:07,562 --> 00:03:08,980
Finished, Shawn?
64
00:03:09,063 --> 00:03:10,273
Yeah, yeah, yeah.
65
00:03:12,400 --> 00:03:13,276
Hmm.
66
00:03:15,320 --> 00:03:17,447
The master chef is here!
67
00:03:17,530 --> 00:03:18,781
Look, look!
68
00:03:18,865 --> 00:03:21,242
He's evaluating the seafood pasta now.
69
00:03:21,326 --> 00:03:23,661
I tried making a dish
with seafood and pasta.
70
00:03:23,745 --> 00:03:25,538
So this is fresh seafood pasta
71
00:03:25,622 --> 00:03:29,292
prepared on a bed of squid ink pasta
that I hand made myself from scratch.
72
00:03:29,375 --> 00:03:32,712
It contains a medley of Alaskan shrimp,
some octopus,
73
00:03:32,795 --> 00:03:35,048
some Korean Venus clams, and herring.
74
00:03:35,882 --> 00:03:38,259
-He made herring pasta?
-Yeah.
75
00:03:38,343 --> 00:03:39,469
Wow, that's amazing.
76
00:03:39,552 --> 00:03:42,639
-There's so many bones.
-Tons of little bones to remove.
77
00:03:42,722 --> 00:03:44,098
Not an easy ingredient.
78
00:03:44,182 --> 00:03:46,643
I recommend trying the pasta itself first,
79
00:03:46,726 --> 00:03:50,647
and then trying the seafood individually,
instead of mixing them.
80
00:03:56,236 --> 00:03:57,570
I'll try this bite, then.
81
00:04:05,328 --> 00:04:06,496
Is he enjoying it?
82
00:04:06,579 --> 00:04:07,914
Do we think he likes it?
83
00:04:18,383 --> 00:04:19,300
Hmm.
84
00:04:22,011 --> 00:04:23,054
Chef Spark...
85
00:04:24,722 --> 00:04:26,182
Go, Shawn, go.
86
00:04:26,766 --> 00:04:29,102
Success, success, success.
87
00:04:32,730 --> 00:04:33,898
I'm gonna put you on hold.
88
00:04:36,901 --> 00:04:37,860
{\an8}On hold?
89
00:04:43,283 --> 00:04:44,492
Herring is
90
00:04:44,575 --> 00:04:46,369
a rather difficult fish to handle.
91
00:04:46,452 --> 00:04:47,829
They require a lot of prep.
92
00:04:47,912 --> 00:04:50,832
If the chef misses a bone,
it could get caught in your mouth.
93
00:04:50,915 --> 00:04:53,001
And unfortunately, that's what happened.
94
00:04:53,084 --> 00:04:56,254
I had finished the herring and moved on,
but I could feel the bone.
95
00:04:56,337 --> 00:04:58,756
It was such a shame
because the pasta was delicious.
96
00:04:58,840 --> 00:05:02,135
I kept going, "Holy shit.
This is so delicious," inside my head.
97
00:05:02,218 --> 00:05:03,636
I wanted to put him through,
98
00:05:03,720 --> 00:05:05,722
but that piece of bone
remained in my mouth, so...
99
00:05:06,514 --> 00:05:07,807
Spark? Wow.
100
00:05:07,890 --> 00:05:11,352
{\an8}BOTH JUDGES TASTE ANY DISH ON HOLD
TO REACH THE FINAL DECISION
101
00:05:15,106 --> 00:05:16,399
It does prickle a bit.
102
00:05:16,482 --> 00:05:17,650
Did you find a bone?
103
00:05:17,734 --> 00:05:20,194
It's... very brave.
104
00:05:21,195 --> 00:05:23,448
The herring's greasy
and delicious and all,
105
00:05:23,531 --> 00:05:24,866
but there's too much bone.
106
00:05:25,450 --> 00:05:28,828
I think it would've been better
if he hadn't gone with the herring today.
107
00:05:28,911 --> 00:05:29,746
-Same.
-Yeah.
108
00:05:30,663 --> 00:05:33,499
My chances of making it
to the survivor's table decreased
109
00:05:33,583 --> 00:05:36,669
every time they gave someone a pass,
so I was getting nervous.
110
00:05:36,753 --> 00:05:39,964
{\an8}IF LESS THAN 20 PASS, ADDITIONAL SURVIVORS
CHOSEN FROM CONTESTANTS ON HOLD
111
00:05:40,048 --> 00:05:42,759
Name one person that you think
will make it past this round.
112
00:05:42,842 --> 00:05:44,677
-Seung-woo's Dad.
-Seung-woo's Dad?
113
00:05:45,928 --> 00:05:47,347
Seung-woo's Dad, the YouTuber.
114
00:05:47,430 --> 00:05:48,514
Seung-woo's Dad.
115
00:05:48,598 --> 00:05:50,933
{\an8}He's not only
a very famous YouTuber,
116
00:05:51,017 --> 00:05:53,644
{\an8}but he also has lots of experience
in the restaurant industry.
117
00:05:53,728 --> 00:05:56,064
He has a lot of in-depth content
118
00:05:56,147 --> 00:05:59,317
that even professional chefs would be able
to find useful and insightful.
119
00:05:59,400 --> 00:06:02,612
{\an8}He's extremely well-known
and highly regarded in this line of work,
120
00:06:02,695 --> 00:06:05,573
{\an8}so I was a little puzzled
as to what he was doing down there.
121
00:06:05,656 --> 00:06:07,909
I'm going with that guy.
That handsome guy there.
122
00:06:07,992 --> 00:06:10,411
-That handsome young man?
-Yeah.
123
00:06:10,912 --> 00:06:11,996
Mr. Chef of All Trades.
124
00:06:12,080 --> 00:06:13,206
There's also Austin Kang.
125
00:06:13,289 --> 00:06:14,874
Isn't he pretty famous already?
126
00:06:15,375 --> 00:06:17,877
He not only excels
at making a variety of dishes,
127
00:06:17,960 --> 00:06:21,172
he also runs a super popular restaurant
with great food,
128
00:06:21,255 --> 00:06:24,050
{\an8}so I didn't really understand
why he was a Black Spoon
129
00:06:24,133 --> 00:06:25,176
{\an8}and not a White Spoon.
130
00:06:25,259 --> 00:06:27,011
The Chef of All Trades, huh?
131
00:06:27,095 --> 00:06:29,013
So you're a chef,
and you do something else?
132
00:06:29,097 --> 00:06:31,557
Something else, yes.
I used to work as a model back in the day.
133
00:06:31,641 --> 00:06:34,227
Oh, a model! But you've decided
to commit to cooking now?
134
00:06:34,310 --> 00:06:37,438
Yes, that's my passion, that's my cooks...
uh, that's what I wanna do.
135
00:06:37,522 --> 00:06:39,399
You're putting your heart
and soul into this.
136
00:06:39,482 --> 00:06:41,526
-Right.
-And you want others to see that.
137
00:06:41,609 --> 00:06:43,528
-That the message you're trying to send?
-Yes.
138
00:06:43,611 --> 00:06:45,113
Being a chef is his main gig, right?
139
00:06:45,196 --> 00:06:47,782
I'm sure he's struggled
with his image being diluted
140
00:06:47,865 --> 00:06:49,700
from getting cast on TV shows.
141
00:06:49,784 --> 00:06:51,786
I wanted to show everyone the real me.
142
00:06:51,869 --> 00:06:54,288
Getting to show my passion for cooking,
143
00:06:54,372 --> 00:06:55,581
that's all that matters.
144
00:06:55,665 --> 00:06:58,793
-Let's go! You've got this.
-Let's go.
145
00:06:59,335 --> 00:07:02,046
Is Seung-woo's Dad's dish
coming along nicely? The salad?
146
00:07:02,130 --> 00:07:04,799
He's been working hard
on his ingredients
147
00:07:05,550 --> 00:07:07,260
So what are you making today?
148
00:07:07,343 --> 00:07:09,762
So the ingredients I'm cooking with today
149
00:07:09,846 --> 00:07:12,348
are actually completely out of season.
150
00:07:12,432 --> 00:07:14,100
We're shooting this in January,
151
00:07:14,183 --> 00:07:15,643
so it was tough to get them.
152
00:07:15,726 --> 00:07:17,562
-Oh! Watermelon?
-What is it?
153
00:07:23,401 --> 00:07:25,611
It may not have its peak flavor...
154
00:07:29,407 --> 00:07:31,826
but I'm making a winter watermelon salad.
155
00:07:32,702 --> 00:07:34,745
-You're using a watermelon?
-That's correct
156
00:07:34,829 --> 00:07:36,414
-In winter?
-Yes, sir.
157
00:07:36,497 --> 00:07:38,958
-Ooh. That sounds a little risky.
-Yes.
158
00:07:39,041 --> 00:07:41,335
-So you went ahead knowing the risks?
-I did.
159
00:07:41,419 --> 00:07:43,921
Why did it have to be a watermelon though?
160
00:07:44,714 --> 00:07:47,133
I guess
you could call me an eccentric.
161
00:07:47,717 --> 00:07:50,845
Honestly, I just love
watermelon salad so much.
162
00:07:50,928 --> 00:07:54,474
And since we're supposed to make
a signature dish for this first round,
163
00:07:54,557 --> 00:07:55,892
I had to make this one.
164
00:07:56,684 --> 00:07:57,852
I did it my way.
165
00:08:00,688 --> 00:08:03,441
-What's he gonna make?
-Californian galbi.
166
00:08:03,524 --> 00:08:05,276
-Californian galbi?
-Yeah.
167
00:08:05,359 --> 00:08:06,777
Oh yeah.
168
00:08:06,861 --> 00:08:07,820
Smells good...
169
00:08:07,904 --> 00:08:11,324
I created a dish
inspired by my hometown of LA, California,
170
00:08:11,407 --> 00:08:13,326
a dish that I felt represented me.
171
00:08:13,409 --> 00:08:15,912
My jjamppong soul food?
I don't know.
172
00:08:15,995 --> 00:08:18,748
I took some ribs
and seasoned them Mexican-style.
173
00:08:18,831 --> 00:08:20,917
Then I steamed them for about 50 minutes,
174
00:08:21,501 --> 00:08:23,794
{\an8}while I prepared a gochujang aioli.
175
00:08:24,712 --> 00:08:28,007
{\an8}As for the pesto,
I prepared a sauce with perilla leaf,
176
00:08:28,090 --> 00:08:30,676
{\an8}which I'll then combine with port wine.
177
00:08:30,760 --> 00:08:33,262
{\an8}And I'll finish it off
with a salsa fresca topping.
178
00:08:33,346 --> 00:08:34,764
{\an8}A Little bit of Mexican,
179
00:08:34,847 --> 00:08:35,890
Korean,
180
00:08:36,474 --> 00:08:37,475
and European.
181
00:08:37,558 --> 00:08:39,268
A little bit of jjamppong.
182
00:08:40,353 --> 00:08:41,270
Just...
183
00:08:43,314 --> 00:08:46,234
...me. I guess this dish is me. Me.
184
00:08:46,734 --> 00:08:47,777
That's the kind
185
00:08:48,653 --> 00:08:50,321
of meaning it holds for me,
186
00:08:50,863 --> 00:08:52,615
and I'd like to hear your thoughts.
187
00:08:53,991 --> 00:08:58,913
Since he's also a California native,
I thought he might really enjoy the dish.
188
00:09:14,262 --> 00:09:15,555
Mexican,
189
00:09:16,347 --> 00:09:17,181
Korean,
190
00:09:17,265 --> 00:09:19,058
and American cuisine elements
191
00:09:19,141 --> 00:09:20,268
are all here.
192
00:09:20,351 --> 00:09:22,019
-Yeah.
-I can certainly taste it.
193
00:09:22,103 --> 00:09:24,313
The way you cooked this
was spot-on as well.
194
00:09:24,897 --> 00:09:26,899
I think this is a dish
that has the potential
195
00:09:26,983 --> 00:09:28,442
to garner a widespread appeal.
196
00:09:29,193 --> 00:09:31,862
If he says
it's delicious, that's a pass.
197
00:09:34,490 --> 00:09:36,534
I'm intrigued by Seung-woo's Dad.
198
00:09:37,076 --> 00:09:39,370
-It's Seung-woo's Dad.
-Wanna go take a look?
199
00:09:39,453 --> 00:09:42,707
I figured that I'd be
at my best when making my favorite dish,
200
00:09:42,790 --> 00:09:45,501
and my favorite ingredients
are chicken breasts and watermelon.
201
00:09:45,585 --> 00:09:47,587
So I prepared two dishes today.
202
00:09:47,670 --> 00:09:51,007
On the left is a chicken breast
steak prepared sous vide,
203
00:09:51,090 --> 00:09:53,175
and on the right is a watermelon dish.
204
00:09:53,259 --> 00:09:55,011
WINTER WATERMELON SALAD
205
00:09:55,094 --> 00:09:57,054
I'm sure he was a bit puzzled at first.
206
00:09:57,138 --> 00:10:00,391
Watermelons taste best during the summer,
when they're in season,
207
00:10:00,474 --> 00:10:02,852
but I had presented him watermelon
in January.
208
00:10:02,935 --> 00:10:06,230
I couldn't help but wonder
whether this was a display of confidence
209
00:10:06,314 --> 00:10:08,190
or just a really misguided experiment.
210
00:10:08,274 --> 00:10:10,901
When we debate good food,
we discuss a chef's ability
211
00:10:10,985 --> 00:10:13,154
to bring out the flavors
in seasonal ingredients.
212
00:10:13,237 --> 00:10:14,739
But watermelons?
213
00:10:15,781 --> 00:10:18,159
Using watermelon in winter
is a risky maneuver
214
00:10:18,242 --> 00:10:19,744
since they're not as sweet.
215
00:10:21,621 --> 00:10:22,997
Since they're not as sweet.
216
00:10:24,999 --> 00:10:25,875
Hmm?!
217
00:10:25,958 --> 00:10:26,834
Hmm?!
218
00:10:27,585 --> 00:10:28,836
I think this is a dish
219
00:10:28,919 --> 00:10:31,547
that has the potential
to garner a widespread appeal.
220
00:10:31,631 --> 00:10:33,257
However, I don't think
221
00:10:33,341 --> 00:10:35,343
mashing a bunch of ingredients together
222
00:10:35,426 --> 00:10:37,637
gives a dish a distinct identity.
223
00:10:37,720 --> 00:10:38,554
Right.
224
00:10:38,638 --> 00:10:41,140
I personally think it's the kind of thing
that will come naturally
225
00:10:41,223 --> 00:10:42,308
with time and practice.
226
00:10:42,391 --> 00:10:45,311
Over time, the Mexican
and the Korean influence
227
00:10:45,394 --> 00:10:46,937
will naturally blend into your food.
228
00:10:47,021 --> 00:10:49,565
But if you go,
"I'll throw this in and throw that in,"
229
00:10:49,649 --> 00:10:52,068
you just get... some bullshit comes out.
230
00:10:52,151 --> 00:10:54,362
-I see.
-It's just bound to happen.
231
00:10:54,445 --> 00:10:57,156
{\an8}So, uh, in its current state,
this dish feels a bit forced.
232
00:10:57,239 --> 00:11:00,284
And the mixture of flavors
is really all this dish has going for it.
233
00:11:01,035 --> 00:11:02,161
Chef of All Trades,
234
00:11:02,244 --> 00:11:03,496
you've been eliminated.
235
00:11:04,372 --> 00:11:05,706
{\an8}-Thank you.
-All right.
236
00:11:05,790 --> 00:11:07,458
{\an8}CHEF OF ALL TRADES ELIMINATED
237
00:11:07,541 --> 00:11:08,793
-Oh.
-Thank you.
238
00:11:08,876 --> 00:11:10,002
Oof!
239
00:11:10,086 --> 00:11:11,629
I thought he'd get put on hold.
240
00:11:11,712 --> 00:11:13,214
Cheer up, cheer up.
241
00:11:13,714 --> 00:11:16,425
I guess
I'm gonna have to return to the kitchen
242
00:11:16,509 --> 00:11:18,219
and find my identity.
243
00:11:21,305 --> 00:11:22,139
Hmm?!
244
00:11:30,147 --> 00:11:33,025
It's not a summer
watermelon, so it's not very sweet.
245
00:11:33,109 --> 00:11:35,486
It's lacking
in the flavor department as well.
246
00:11:38,406 --> 00:11:39,615
How'd you pull this off?
247
00:11:43,285 --> 00:11:45,705
There's no way
a winter watermelon can be this sweet.
248
00:11:46,956 --> 00:11:49,083
I added some sweetness to it, sir.
249
00:11:49,792 --> 00:11:51,752
Well, there really wasn't much to it.
250
00:11:53,838 --> 00:11:57,466
If you take some fresh vanilla
and combine it with some sugarcane syrup,
251
00:11:57,550 --> 00:12:00,678
then put the watermelon
with the syrup into a vacuum bag,
252
00:12:00,761 --> 00:12:03,931
you can quickly and evenly work
the sweetness into the watermelon.
253
00:12:04,014 --> 00:12:05,015
Using this technique,
254
00:12:05,099 --> 00:12:08,227
I can make the watermelon taste ripe,
as if it's naturally juicy.
255
00:12:08,310 --> 00:12:10,354
The next step is the dressing,
256
00:12:10,438 --> 00:12:13,733
which I made by combining
watermelon, cilantro, and cucumber,
257
00:12:13,816 --> 00:12:15,234
and blending them together.
258
00:12:15,818 --> 00:12:18,279
I then froze it in liquid nitrogen
259
00:12:19,572 --> 00:12:22,700
{\an8}to turn it solid
and serve it as I would an ice cream dish.
260
00:12:25,327 --> 00:12:26,829
I prepared this dish in a way
261
00:12:26,912 --> 00:12:29,582
that would let someone enjoy
a non-seasonal ingredient
262
00:12:29,665 --> 00:12:30,916
as if it was still in season.
263
00:12:31,000 --> 00:12:33,461
Who would've thought
it could taste this good in winter?
264
00:12:45,931 --> 00:12:48,434
-Delicious.
-Thank you so much.
265
00:12:48,517 --> 00:12:49,518
You pass.
266
00:12:53,647 --> 00:12:56,942
-Oh, he also made it.
-This here, a great idea.
267
00:12:57,610 --> 00:12:58,944
He had a great idea,
268
00:12:59,028 --> 00:13:01,614
and he had the skills required
to pull it off.
269
00:13:01,697 --> 00:13:03,949
But what really convinced me
was the taste itself,
270
00:13:04,033 --> 00:13:05,159
which deserved the pass.
271
00:13:05,242 --> 00:13:07,453
He didn't just
sprinkle sugar on watermelon.
272
00:13:07,536 --> 00:13:09,538
If that was all,
you could dip radishes in sugar.
273
00:13:09,622 --> 00:13:12,166
{\an8}Seung-woo's Dad has survived.
274
00:13:17,254 --> 00:13:19,298
That was close.
275
00:13:19,882 --> 00:13:22,510
-Wow. My heart is racing.
-Congratulations.
276
00:13:22,593 --> 00:13:26,096
Congratulations.
Congrats. Congratulations!
277
00:13:26,722 --> 00:13:27,973
Hey, good work.
278
00:13:38,484 --> 00:13:42,696
I wanted Chef Anh Sung-jae
to be the one to evaluate my dish.
279
00:13:42,780 --> 00:13:45,449
It had to be him. It just had to be.
280
00:13:45,533 --> 00:13:47,743
I've had some experience working for,
281
00:13:47,827 --> 00:13:50,037
you know,
Michelin restaurants and the like.
282
00:13:50,538 --> 00:13:52,623
Even now, I'm still in fine dining,
283
00:13:52,706 --> 00:13:54,500
cooking and serving full course meals.
284
00:13:55,459 --> 00:13:57,878
So I hoped
Chef Anh Sung-jae could take a look.
285
00:13:59,213 --> 00:14:02,633
That was my wish. I kept thinking,
"One of those spots will be mine."
286
00:14:05,344 --> 00:14:09,056
Of course, my area of expertise
is creating fresh pasta dishes.
287
00:14:09,974 --> 00:14:12,893
My pasta is nothing like
your typical pasta.
288
00:14:13,394 --> 00:14:15,396
Each one of them are handmade
by yours truly,
289
00:14:15,479 --> 00:14:17,231
and they're kind of like dumplings.
290
00:14:18,315 --> 00:14:22,528
So, for today, I'm preparing a pasta dish
which tells the story of Napoli.
291
00:14:23,737 --> 00:14:25,906
Is he making fresh pasta over there?
292
00:14:25,990 --> 00:14:27,408
Wow.
293
00:14:28,117 --> 00:14:28,951
That's amazing.
294
00:14:29,702 --> 00:14:33,080
I've got high hopes for this one.
I can't wait to see what he makes.
295
00:14:33,873 --> 00:14:37,418
He seems to know what he's doing
as far as Italian cuisine is concerned.
296
00:14:37,501 --> 00:14:38,627
Oh, really?
297
00:14:38,711 --> 00:14:41,171
There's a lot of depth
to what he's doing.
298
00:14:41,255 --> 00:14:44,967
He's even making the broth himself.
He made it all by hand.
299
00:14:45,050 --> 00:14:46,760
I think it's going to be delicious.
300
00:14:46,844 --> 00:14:49,889
The way I see it,
I'm at the peak of my career right now.
301
00:14:49,972 --> 00:14:53,142
I guess you could call me
a Matfia from Napoli.
302
00:14:54,059 --> 00:14:54,935
Hello, Chef.
303
00:14:56,103 --> 00:14:57,897
That plating...
304
00:14:57,980 --> 00:14:58,939
...mamma mia!
305
00:14:59,523 --> 00:15:02,318
Wow,
there's a lot to take in here.
306
00:15:03,444 --> 00:15:06,822
See, I wanted this dish
to capture the city of Napoli,
307
00:15:06,906 --> 00:15:10,492
both its splendor and all the hardships
it's experienced over the years.
308
00:15:10,576 --> 00:15:12,912
To evoke the glitz and glamour of Napoli,
309
00:15:12,995 --> 00:15:16,290
I created these colorful,
extravagant potato purees,
310
00:15:16,373 --> 00:15:17,541
and plated them
311
00:15:17,625 --> 00:15:19,668
beside Mediterranean seafood
in a colorful display.
312
00:15:19,752 --> 00:15:22,463
And, to represent the hard times
that the city fell on,
313
00:15:22,546 --> 00:15:26,175
I also included pasta
created to look like black trash bags,
314
00:15:26,258 --> 00:15:29,261
creating a dish
that encompasses the whole of Napoli.
315
00:15:30,095 --> 00:15:31,430
-If you could tell me...
-Yeah?
316
00:15:31,513 --> 00:15:33,807
Two components I need to try.
I'll have them with the sauce.
317
00:15:33,891 --> 00:15:37,519
I think the best way to enjoy it would be
tasting the red shrimp with the bisque.
318
00:15:38,479 --> 00:15:40,439
-Since this is ultimately a pasta dish...
-Right.
319
00:15:49,698 --> 00:15:51,951
I guess
I was pretty confident in my dish.
320
00:15:57,122 --> 00:15:58,415
At the very least,
321
00:15:58,499 --> 00:16:01,835
I was confident that I'd get
some kind of points for creativity,
322
00:16:01,919 --> 00:16:04,588
since my dish was unique
and had a story to tell.
323
00:16:21,522 --> 00:16:23,482
Deciding to attempt a dish like this
324
00:16:24,400 --> 00:16:27,361
couldn't have been
an easy decision to make.
325
00:16:27,444 --> 00:16:29,697
In addition to that,
I tried the sauces one by one,
326
00:16:29,780 --> 00:16:32,074
and they've all been seasoned correctly.
They're correct.
327
00:16:33,200 --> 00:16:36,495
But if I had to name one issue
that sticks out like a sore thumb,
328
00:16:36,578 --> 00:16:38,956
it's how you utilized your ingredients.
329
00:16:41,166 --> 00:16:43,419
The one ingredient
that really bothers me...
330
00:16:48,048 --> 00:16:50,009
uh, is adding the flavorless flowers.
331
00:16:50,092 --> 00:16:54,054
You made such a beautiful pasta dish
using such fancy ingredients,
332
00:16:54,138 --> 00:16:57,558
only to top it off with the flowers,
and I don't get it.
333
00:16:57,641 --> 00:17:00,060
However, I don't think that alone
warrants an elimination.
334
00:17:00,144 --> 00:17:02,354
Especially when
you've got the flavor down.
335
00:17:02,438 --> 00:17:03,272
Mm.
336
00:17:03,355 --> 00:17:05,858
However, since you added
something unnecessary,
337
00:17:05,941 --> 00:17:07,151
Napoli Matfia,
338
00:17:08,902 --> 00:17:10,070
I'm placing you on hold.
339
00:17:10,154 --> 00:17:11,488
{\an8}I'm placing you on hold.
340
00:17:11,572 --> 00:17:13,949
{\an8}NAPOLI MATFIA, CHEF SPARK: ON HOLD
341
00:17:17,161 --> 00:17:19,038
After hearing that evaluation,
342
00:17:19,121 --> 00:17:22,041
I looked up every dish
at Chef Anh Sung-jae's restaurant,
343
00:17:22,124 --> 00:17:23,834
just to see they used any flowers.
344
00:17:23,917 --> 00:17:28,088
There were no flowers, so that made me go,
"Oh, I guess I shouldn't have used them."
345
00:17:28,714 --> 00:17:30,507
I absolutely detest the practice
346
00:17:30,591 --> 00:17:33,886
of using useless crap
just to make the dish look more appealing.
347
00:17:33,969 --> 00:17:36,638
I'm sure a lot of chefs
will disagree with me,
348
00:17:36,722 --> 00:17:38,682
but that can't be helped.
349
00:17:38,766 --> 00:17:39,975
There was zero flavor,
350
00:17:40,059 --> 00:17:42,728
and no flavor means
there's no reason for it to exist.
351
00:17:43,353 --> 00:17:44,980
He chose to place the flowers there
352
00:17:45,064 --> 00:17:46,774
solely for the sake
of adding something else.
353
00:17:46,857 --> 00:17:48,484
Even so, it was delicious.
354
00:17:48,567 --> 00:17:51,236
I went, "Man, this guy really knows
how to nail the flavor."
355
00:17:51,320 --> 00:17:54,281
Since this was just a one-time thing
and he had the skills required,
356
00:17:54,364 --> 00:17:56,575
I decided to give him
a chance to explain himself.
357
00:17:56,658 --> 00:17:59,620
-I doubt you've seen this before
-This is new. It looks like a painting.
358
00:17:59,703 --> 00:18:02,081
Napoli.
So the black trash bags are Napoli's...
359
00:18:02,164 --> 00:18:03,415
-Trash bags?
-Right.
360
00:18:03,499 --> 00:18:06,335
It's one of the symbols of the hardships
Napoli went through in the past,
361
00:18:06,418 --> 00:18:08,837
so I wanted to represent that in my dish.
362
00:18:08,921 --> 00:18:11,715
Wait a second.
So this right here is a trash bag?
363
00:18:22,059 --> 00:18:22,935
That's good.
364
00:18:23,560 --> 00:18:25,270
He was really good at making pasta.
365
00:18:25,354 --> 00:18:28,899
That had to be the most delicious pasta
I had in recent memory.
366
00:18:28,982 --> 00:18:31,944
Since the food was delicious,
the presentation really grew on me.
367
00:18:32,027 --> 00:18:35,656
This chef was really confident
in the flavors of his dish,
368
00:18:35,739 --> 00:18:38,033
and that's why he went
with such an elaborate layout,
369
00:18:38,117 --> 00:18:39,368
with the colors and all.
370
00:18:39,451 --> 00:18:42,121
I got the feeling Chef Paik Jong-won
would enjoy my dish more,
371
00:18:42,204 --> 00:18:43,455
so I have high hopes.
372
00:18:45,207 --> 00:18:46,792
I'm the Yakitori King.
373
00:18:46,875 --> 00:18:49,628
I've prepared a yakitori dish
using Korean chicken.
374
00:18:49,711 --> 00:18:52,297
KOREAN CHICKEN YAKITORI
USING VARIOUS CUTS OF CHICKEN
375
00:18:57,261 --> 00:19:00,222
He's judging my dish
using his tongue. I'm sure he won't lie.
376
00:19:00,305 --> 00:19:01,682
It's well-cooked.
377
00:19:01,765 --> 00:19:04,351
{\an8}-I have to give you the pass.
-Thank you.
378
00:19:05,644 --> 00:19:06,812
It's a delicious pasta.
379
00:19:06,895 --> 00:19:08,856
I'll be putting you on hold,
Boy Who Returned.
380
00:19:10,149 --> 00:19:11,316
{\an8}THE BOY WHO RETURNED: ON HOLD
381
00:19:11,400 --> 00:19:15,863
I prepared a ratatouille dish
by searing the sauce just a little bit.
382
00:19:15,946 --> 00:19:17,447
It's too oily.
383
00:19:17,531 --> 00:19:19,032
{\an8}-I'm sorry.
-Okay.
384
00:19:19,116 --> 00:19:21,285
{\an8}Happy Birthday, you're eliminated.
385
00:19:21,368 --> 00:19:22,953
{\an8}A memorial service meal.
386
00:19:23,036 --> 00:19:24,037
You're on hold.
387
00:19:24,121 --> 00:19:25,914
You've been eliminated.
You've been eliminated.
388
00:19:25,998 --> 00:19:28,208
Chef Anh's gonna get a lot of hate
once this airs.
389
00:19:28,292 --> 00:19:30,419
I think
seasoning really matters,
390
00:19:30,502 --> 00:19:32,963
even when it comes to pasta dishes.
391
00:19:33,046 --> 00:19:35,424
And I think I'm pretty good
at getting it right.
392
00:19:39,386 --> 00:19:41,805
People don't normally
describe food like this,
393
00:19:41,889 --> 00:19:43,640
but you've got that magic touch.
394
00:19:43,724 --> 00:19:44,850
-Yeah.
-You've survived.
395
00:19:44,933 --> 00:19:46,768
{\an8}Thank you.
396
00:19:46,852 --> 00:19:47,811
{\an8}KITCHEN BOSS SURVIVES
397
00:19:49,855 --> 00:19:54,276
This concludes the evaluations
for the Black Spoon elimination round.
398
00:19:54,359 --> 00:19:56,195
Only four spots left.
399
00:19:56,278 --> 00:19:58,113
Oh, just four people left?
400
00:19:58,197 --> 00:20:00,073
4 SURVIVOR SEATS REMAIN
401
00:20:00,157 --> 00:20:02,242
And now for the contestants on hold...
402
00:20:02,326 --> 00:20:04,369
You'd think it'd be easy
to evaluate on the spot,
403
00:20:04,453 --> 00:20:07,915
but it's not that simple. We're picking
20 people out of 80, after all.
404
00:20:07,998 --> 00:20:10,209
That really complicates things.
405
00:20:10,292 --> 00:20:11,460
Tasting another dish?
406
00:20:11,543 --> 00:20:12,961
If I do, which one do I try?
407
00:20:13,045 --> 00:20:14,463
I think that's the fairest approach.
408
00:20:14,546 --> 00:20:16,048
{\an8}Without further ado,
409
00:20:16,131 --> 00:20:18,884
{\an8}we will now be announcing
the additional survivors.
410
00:20:20,886 --> 00:20:21,929
The first
411
00:20:22,471 --> 00:20:26,767
of the four surviving chefs is...
412
00:20:30,437 --> 00:20:31,521
{\an8}...Napoli Matfia.
413
00:20:31,605 --> 00:20:33,690
{\an8}Oh.
414
00:20:36,360 --> 00:20:38,237
Congratulations.
415
00:20:38,320 --> 00:20:40,322
I had a hunch they would call my name.
416
00:20:40,405 --> 00:20:41,823
All according to plan.
417
00:20:41,907 --> 00:20:44,701
The second additional survivor is
418
00:20:44,785 --> 00:20:46,078
{\an8}Cooking Maniac.
419
00:20:48,038 --> 00:20:49,539
Ugh, fuck yeah.
420
00:20:49,623 --> 00:20:52,125
{\an8}Chef Spark.
421
00:20:52,209 --> 00:20:53,669
I was so happy.
422
00:20:53,752 --> 00:20:55,504
I know it didn't show,
423
00:20:55,587 --> 00:20:58,257
but seriously,
I was completely over the moon.
424
00:20:58,340 --> 00:21:00,842
And the final additional survivor is
425
00:21:01,677 --> 00:21:02,844
{\an8}Master of School Meals.
426
00:21:05,264 --> 00:21:06,431
{\an8}Congratulations.
427
00:21:07,808 --> 00:21:10,852
I don't know if I can keep up
with the competition in round two.
428
00:21:11,436 --> 00:21:13,230
I'm nervous, but I'll do my best.
429
00:21:14,856 --> 00:21:17,943
And now,
with 20 finalists selected,
430
00:21:18,026 --> 00:21:21,071
this concludes
the Black Spoon elimination round.
431
00:21:22,155 --> 00:21:25,242
Taking the fight to the White Spoons
is all that's on my mind right now.
432
00:21:25,325 --> 00:21:28,161
I don't care if I win or lose.
I'm just gonna do it.
433
00:21:28,245 --> 00:21:29,871
Get ready for an all-out war from us.
434
00:21:29,955 --> 00:21:32,833
ROUND 1: BLACK SPOON ELIMINATION ROUND
SURVIVORS: 20
435
00:21:37,462 --> 00:21:40,048
I don't particularly care
who I end up going up against,
436
00:21:40,132 --> 00:21:41,466
as long as they're gunning for me.
437
00:21:41,550 --> 00:21:44,136
I'm ready to go up against anyone.
438
00:21:44,219 --> 00:21:49,349
WHITE SPOONS: 20
439
00:22:09,619 --> 00:22:11,913
Huh? Whoa. What's this?
440
00:22:14,833 --> 00:22:17,294
-What the...? Whoa.
-Wait, wow.
441
00:22:17,878 --> 00:22:20,505
-What is this?
-Whoa, what's all this?
442
00:22:20,589 --> 00:22:22,257
-Huh?
-What?
443
00:22:23,216 --> 00:22:25,260
-Whoa. This is amazing.
-What's going on?
444
00:22:25,344 --> 00:22:27,804
Are they Squid Games-ing us?
445
00:22:41,109 --> 00:22:44,196
-Are those fridges?
-They're fridges?
446
00:22:44,279 --> 00:22:45,947
Didn't see that coming.
447
00:22:46,031 --> 00:22:47,741
Why are there
so many fridges?
448
00:22:47,824 --> 00:22:49,284
This is mental.
449
00:22:49,368 --> 00:22:50,786
This is insane.
450
00:22:50,869 --> 00:22:52,079
This is crazy.
451
00:22:52,162 --> 00:22:54,831
No way, is it inside?
Are the ingredients in there?
452
00:22:54,915 --> 00:22:57,584
Interesting.
This must be for the next round.
453
00:22:58,126 --> 00:23:00,295
I'm sure
the next mission's inside.
454
00:23:01,213 --> 00:23:02,881
The fridges have to be important.
455
00:23:02,964 --> 00:23:03,799
GENIUS RESTAURATEUR
456
00:23:03,882 --> 00:23:06,468
We'd like to welcome
our 20 finalists
457
00:23:06,551 --> 00:23:09,388
who have made it past
the Black Spoon elimination round.
458
00:23:09,471 --> 00:23:10,764
Congratulations.
459
00:23:17,521 --> 00:23:20,524
Starting this round,
the Culinary Class Wars,
460
00:23:20,607 --> 00:23:23,735
which will pit the Black Spoons
against the White Spoons,
461
00:23:23,819 --> 00:23:26,780
and vice versa, will finally kick off.
462
00:23:28,573 --> 00:23:31,660
-And so it begins.
-Our culinary class?
463
00:23:32,202 --> 00:23:35,122
Before we proceed
with the main match,
464
00:23:35,205 --> 00:23:39,292
allow us to tell you the allotted number
of survivors for this round.
465
00:23:41,545 --> 00:23:44,005
There will be a grand total...
466
00:23:48,385 --> 00:23:50,178
of 20 contestants surviving.
467
00:23:50,262 --> 00:23:51,805
20 SURVIVORS
468
00:23:51,888 --> 00:23:53,432
...of 20 contestants surviving.
469
00:23:53,515 --> 00:23:55,392
I'm not dropping out.
470
00:23:55,475 --> 00:23:57,102
Wow, half of us get eliminated.
471
00:23:57,185 --> 00:23:58,353
Half, got it.
472
00:23:58,437 --> 00:24:00,939
For this round,
you will be facing off
473
00:24:01,773 --> 00:24:05,652
in a one-on-one duel,
Black Spoon versus White Spoon.
474
00:24:08,196 --> 00:24:09,656
Let's do this!
475
00:24:09,739 --> 00:24:12,784
-Totally saw this coming.
-This was bound to happen.
476
00:24:12,868 --> 00:24:14,244
-Damn.
-That's nuts.
477
00:24:14,327 --> 00:24:15,787
A duel to end all duels.
478
00:24:15,871 --> 00:24:18,081
This next round came
sooner than I thought.
479
00:24:18,165 --> 00:24:19,082
KITCHEN BOSS
480
00:24:19,166 --> 00:24:22,210
Now that we're down to 20
of the 80 we started with,
481
00:24:22,294 --> 00:24:24,588
I can finally show off my real skills.
482
00:24:25,088 --> 00:24:27,048
Honestly, I personally think
483
00:24:27,132 --> 00:24:29,634
the Black Spoons
who survived the elimination round
484
00:24:29,718 --> 00:24:31,344
are actually at an advantage.
485
00:24:31,970 --> 00:24:35,640
They had murder in their eyes.
You could tell they were thinking,
486
00:24:35,724 --> 00:24:38,602
"Just you wait, White Spoons.
We're coming to get you,"
487
00:24:38,685 --> 00:24:40,228
so tensions were running high.
488
00:24:40,729 --> 00:24:43,482
The theme
of the one-on-one duel,
489
00:24:43,565 --> 00:24:45,734
Black Spoon versus White Spoon,
490
00:24:46,443 --> 00:24:48,695
can be found right here
491
00:24:49,362 --> 00:24:53,074
in the 20 fridges
you see now in front of you.
492
00:24:53,575 --> 00:24:55,118
What's in those fridges?
493
00:24:55,202 --> 00:24:57,120
{\an8}Inside each fridge
494
00:24:57,204 --> 00:25:00,165
{\an8}is one of 20
different cooking ingredients.
495
00:25:01,958 --> 00:25:03,376
Twenty, huh?
496
00:25:03,460 --> 00:25:04,503
Each pair
497
00:25:05,587 --> 00:25:08,465
{\an8}of dueling Black Spoons and White Spoons
498
00:25:09,549 --> 00:25:11,510
{\an8}must pick a fridge together
499
00:25:11,593 --> 00:25:14,304
{\an8}to determine
the featured ingredient for their duel.
500
00:25:15,055 --> 00:25:19,601
{\an8}Then they must each use the ingredient
found in their chosen fridge
501
00:25:20,560 --> 00:25:23,438
{\an8}to come up with their best dish,
502
00:25:24,147 --> 00:25:26,525
to face their opponent.
503
00:25:26,608 --> 00:25:27,692
Wow.
504
00:25:28,818 --> 00:25:30,654
So we use the same ingredient,
505
00:25:30,737 --> 00:25:33,281
and then it's,
"Now I'm gonna take you down"?
506
00:25:33,990 --> 00:25:36,368
More like
"I'm taking you down to survive."
507
00:25:36,451 --> 00:25:37,285
Ah.
508
00:25:37,369 --> 00:25:40,038
-Now the real fun begins.
-The gloves are coming off.
509
00:25:40,539 --> 00:25:42,582
This is going to be a true test of skill.
510
00:25:43,208 --> 00:25:45,919
We will now proceed
with the selection process
511
00:25:46,002 --> 00:25:47,379
{\an8}to determine the pairings
512
00:25:47,462 --> 00:25:49,839
{\an8}for the Black Spoon
versus White Spoon duels.
513
00:25:49,923 --> 00:25:52,133
{\an8}I wonder how we're doing this.
514
00:25:52,217 --> 00:25:53,051
{\an8}I wonder how.
515
00:25:53,134 --> 00:25:55,845
-God, I'm so nervous.
-In hip-hop terms, this is like a cypher.
516
00:25:58,306 --> 00:26:00,016
I really don't wanna get picked.
517
00:26:00,100 --> 00:26:02,143
Just skip me.
518
00:26:02,227 --> 00:26:03,603
They're all gonna be like,
519
00:26:03,687 --> 00:26:05,855
"Hope y'all had fun
watching us from up there."
520
00:26:07,274 --> 00:26:08,316
Starting with
521
00:26:08,817 --> 00:26:10,068
the White Spoon...
522
00:26:13,572 --> 00:26:15,240
...Choi Hyun-seok.
523
00:26:15,323 --> 00:26:17,075
As expected.
524
00:26:17,158 --> 00:26:19,703
We all saw this coming.
525
00:26:26,793 --> 00:26:30,171
{\an8}All Black Spoons who wish
to go up against the White Spoon,
526
00:26:30,255 --> 00:26:31,548
{\an8}Choi Hyun-seok,
527
00:26:32,090 --> 00:26:33,800
{\an8}please step forward.
528
00:26:35,635 --> 00:26:39,139
{\an8}-Guess they're throwing us to the wolves.
-They get to point at us and call us out?
529
00:26:39,222 --> 00:26:41,558
{\an8}No way, so that's how we're doing this?
530
00:26:46,146 --> 00:26:48,398
Everyone here
looks really scared
531
00:26:48,481 --> 00:26:50,567
Everyone's got cold feet.
532
00:26:51,610 --> 00:26:53,903
I really wanted
to avoid going up against him.
533
00:26:53,987 --> 00:26:55,989
He was
the last person I'd pick.
534
00:26:56,072 --> 00:26:58,074
I'm sure he's not here to play around.
535
00:27:02,912 --> 00:27:04,664
-Come on!
-Guess I'll do it.
536
00:27:07,709 --> 00:27:11,129
-What a stunning display.
-Look how tall they are.
537
00:27:11,212 --> 00:27:13,465
Look at their height.
We don't belong here.
538
00:27:15,258 --> 00:27:16,468
{\an8}Interesting choice.
539
00:27:16,551 --> 00:27:19,679
{\an8}I personally think it's hard to cook duck
over a charcoal grill like that.
540
00:27:20,263 --> 00:27:22,265
He's heated the charcoal
to a nice level.
541
00:27:22,349 --> 00:27:23,850
Your cooking has improved a lot.
542
00:27:23,933 --> 00:27:25,894
-You have survived.
-Thank you.
543
00:27:26,603 --> 00:27:28,063
He scraped it all up.
544
00:27:28,146 --> 00:27:30,774
You're the first
fine-dining dish to make it up here.
545
00:27:30,857 --> 00:27:33,943
I was genuinely
shocked by his dish.
546
00:27:34,027 --> 00:27:35,904
It left a lasting impression.
547
00:27:35,987 --> 00:27:37,405
ONE TWO THREE
HEAD CHEF OF "BORNYON"
548
00:27:37,489 --> 00:27:40,325
We don't belong here.
We don't belong here.
549
00:27:47,082 --> 00:27:50,335
I knew I wanted to do this
from the moment you made your entrance.
550
00:27:51,336 --> 00:27:53,838
I felt like we were bound
to go up against each other eventually.
551
00:27:53,922 --> 00:27:57,050
-"Eventually," he says.
-So I'd like to do this here and now.
552
00:27:57,133 --> 00:27:58,968
I hope this turns out to be a fun match.
553
00:27:59,469 --> 00:28:02,639
They're both skilled fine dining chefs,
so I can imagine
554
00:28:03,431 --> 00:28:04,974
{\an8}this will be fun to watch.
555
00:28:05,767 --> 00:28:07,769
{\an8}Now that we have a matched pair,
556
00:28:08,395 --> 00:28:11,439
{\an8}please proceed forward
and select a fridge,
557
00:28:11,940 --> 00:28:13,692
{\an8}and stand in front of it together.
558
00:28:15,026 --> 00:28:16,403
{\an8}What's in those fridges?
559
00:28:16,986 --> 00:28:19,864
{\an8}It seems like they all differ
based on the teams.
560
00:28:21,116 --> 00:28:22,033
-Go, uh-
-Pick one.
561
00:28:22,117 --> 00:28:23,284
-Oh no, I insist.
-Well...
562
00:28:24,077 --> 00:28:26,121
Let's go, One Two Three!
563
00:28:27,205 --> 00:28:28,998
Which one should I go with?
564
00:28:29,082 --> 00:28:31,000
Hmm.
565
00:28:33,878 --> 00:28:35,547
I'll go with this one.
566
00:28:36,631 --> 00:28:37,966
Whoo!
567
00:28:41,886 --> 00:28:43,638
I wonder what's inside.
568
00:28:43,722 --> 00:28:47,308
We will now reveal
the featured ingredient for the match.
569
00:28:50,353 --> 00:28:51,563
Ooh, jang.
570
00:28:51,646 --> 00:28:55,525
The two of you
will be facing off using the Jang Trio.
571
00:28:55,608 --> 00:28:59,028
Gochujang, doenjang, and ganjang.
572
00:28:59,112 --> 00:29:00,739
Aah!
573
00:29:01,406 --> 00:29:03,825
They need to bring out
all three flavors, right?
574
00:29:03,908 --> 00:29:06,536
That's right.
They did say Jang trio, after all.
575
00:29:06,619 --> 00:29:09,038
-Ooh! That's a tough one.
-Holy crap...
576
00:29:10,331 --> 00:29:15,211
White spoon chef, Lu Chinglai,
please, step up to the center.
577
00:29:16,212 --> 00:29:17,756
All right, let's go!
578
00:29:19,174 --> 00:29:21,885
Whoever picks him
is in for the ride of a lifetime.
579
00:29:24,179 --> 00:29:26,181
Chef Lu Chinglai
580
00:29:26,264 --> 00:29:28,850
is someone who's been the judge
at numerous events.
581
00:29:28,933 --> 00:29:31,686
He's someone that's already
at the top of his game.
582
00:29:31,770 --> 00:29:34,314
To my knowledge,
as far as culinary skills are concerned,
583
00:29:34,397 --> 00:29:38,151
he gets a lot more recognition
in China and Taiwan than he does in Korea.
584
00:29:38,818 --> 00:29:42,071
He's something like
one of the four kings of Chinese Cuisine.
585
00:29:42,614 --> 00:29:43,948
My professor.
586
00:29:44,032 --> 00:29:45,950
I attended a lecture he did
on Chinese cuisine
587
00:29:46,034 --> 00:29:47,619
back when I was a college freshman.
588
00:29:47,702 --> 00:29:49,996
My bet's on Chef Lu Chinglai winning.
589
00:29:51,748 --> 00:29:56,294
{\an8}Black spoons who wish
to go up against White Spoon, Lu Chinglai,
590
00:29:56,377 --> 00:29:57,962
{\an8}please step forward.
591
00:29:58,046 --> 00:29:59,631
{\an8}Seriously?
592
00:29:59,714 --> 00:30:01,382
{\an8}Please step forward.
593
00:30:06,095 --> 00:30:07,555
Wow!
594
00:30:07,639 --> 00:30:09,766
They're all coming out. It's a mob!
595
00:30:15,230 --> 00:30:17,357
They're all
Chinese cuisine chefs.
596
00:30:20,235 --> 00:30:22,987
Things are heating up.
He's so popular.
597
00:30:23,071 --> 00:30:24,864
SELF-MADE CHEF
CHEF-OWNER, DO RYANG
598
00:30:25,573 --> 00:30:28,243
GOD OF SEASONING
CHEF-OWNER, EDAMAME
599
00:30:36,501 --> 00:30:38,753
COMIC BOOK CHEF
CHEF-OWNER, CHO KWANG 201, 101
600
00:30:38,837 --> 00:30:41,047
Wow, there's a lot of them!
601
00:30:41,130 --> 00:30:42,966
Wow.
602
00:30:43,049 --> 00:30:44,551
Oh my, what are you doing?
603
00:30:45,301 --> 00:30:48,179
Beating him would be like
overcoming 50 years of experience.
604
00:30:48,263 --> 00:30:51,516
{\an8}Please select the Black Spoon
you wish to go up against.
605
00:30:52,767 --> 00:30:54,394
{\an8}Oh wow.
606
00:30:54,894 --> 00:30:58,690
{\an8}I wish they would just pick for me.
I'm in a bit of a pickle right here.
607
00:31:01,317 --> 00:31:05,029
But if I have to make a choice,
I'm going to pick Self-Made Chef
608
00:31:05,113 --> 00:31:08,074
since I, myself, started out
with a steel container as well.
609
00:31:08,575 --> 00:31:11,202
Yeah, sorry, everyone else.
610
00:31:11,286 --> 00:31:12,495
Respect!
611
00:31:13,788 --> 00:31:17,834
White spoon Lu Chinglai
and Black Spoon Self-Made Chef
612
00:31:17,917 --> 00:31:21,546
{\an8}will be facing off against each other
in a one-on-one duel.
613
00:31:23,256 --> 00:31:26,342
{\an8}Black spoons that were unable
to match with a partner
614
00:31:26,426 --> 00:31:28,720
{\an8}will be given another chance to do so.
615
00:31:30,179 --> 00:31:33,808
White spoon, Jung Ji-sun,
please step up to the center.
616
00:31:33,892 --> 00:31:35,768
We know
who she'll be paired with.
617
00:31:35,852 --> 00:31:37,478
-Let's go.
-That's no surprise.
618
00:31:37,979 --> 00:31:40,023
-Oh goodness.
-We all know who her match is.
619
00:31:40,106 --> 00:31:43,985
{\an8}People were
saying they'd like to see us compete.
620
00:31:44,068 --> 00:31:47,739
Black spoons who wish to go up
against White Spoon Jung Ji-sun,
621
00:31:47,822 --> 00:31:49,115
please step forward.
622
00:31:49,198 --> 00:31:51,117
{\an8}It's gonna be
the match of the century.
623
00:31:51,200 --> 00:31:52,368
{\an8}PROTÉGÉ OF CHEF LU CHINGLAI
624
00:31:52,452 --> 00:31:54,787
{\an8}Eun-young challenging me
was so predictable,
625
00:31:54,871 --> 00:31:56,706
{\an8}so I was a little disappointed.
626
00:31:56,789 --> 00:31:59,918
{\an8}Let's dance.
I was thinking something like that.
627
00:32:00,001 --> 00:32:03,755
Choi Kang-rok,
please step up to the center.
628
00:32:07,342 --> 00:32:09,427
Black spoon, Seung-woo's Dad,
629
00:32:09,510 --> 00:32:13,473
{\an8}you will be facing off
against White Spoon, Choi Kang-rok.
630
00:32:14,390 --> 00:32:15,934
{\an8}It's gonna be a bloodbath.
631
00:32:16,017 --> 00:32:19,896
Black spoons who wish
to go up against White Spoon Pak Joon-woo,
632
00:32:19,979 --> 00:32:20,813
step forward.
633
00:32:20,897 --> 00:32:21,731
Damn!
634
00:32:22,607 --> 00:32:23,733
Bring it.
635
00:32:23,816 --> 00:32:27,362
Black Spoons who wish to go
against White Spoon Fabri, step forward.
636
00:32:27,445 --> 00:32:28,738
{\an8}I'm sure everyone is aware,
637
00:32:28,821 --> 00:32:31,783
{\an8}but Neapolitan cuisine is the poster child
of Italian cuisine.
638
00:32:31,866 --> 00:32:33,826
Okay, now that's pretty hip-hop.
639
00:32:33,910 --> 00:32:35,286
Business Genius.
640
00:32:35,370 --> 00:32:39,248
-Whoa!
-This oughta be fun.
641
00:32:39,332 --> 00:32:42,794
{\an8}Young, modern Korean cuisine
versus traditional Korean cuisine.
642
00:32:43,544 --> 00:32:45,296
Please open the fridge.
643
00:32:45,380 --> 00:32:46,214
Open the fridge.
644
00:32:46,297 --> 00:32:47,131
Open the fridge.
645
00:32:47,215 --> 00:32:50,051
The two of you will be facing off
using conger eels.
646
00:32:50,134 --> 00:32:51,970
-Ooh!
-Pig trotters.
647
00:32:52,053 --> 00:32:53,304
Beef gopchang.
648
00:32:53,388 --> 00:32:54,430
Live octopus.
649
00:32:54,514 --> 00:32:56,140
Whoa!
650
00:33:03,398 --> 00:33:05,400
And your ingredient is
651
00:33:05,483 --> 00:33:06,651
fresh skate fish.
652
00:33:09,821 --> 00:33:11,447
That's the absolute worst.
653
00:33:12,782 --> 00:33:14,784
Wow, no way.
654
00:33:14,867 --> 00:33:15,952
And with that,
655
00:33:16,035 --> 00:33:19,122
all of the duel ingredients
have been revealed.
656
00:33:42,103 --> 00:33:43,896
Black spoon versus White Spoon,
657
00:33:43,980 --> 00:33:46,107
White Spoon versus Black Spoon.
658
00:33:46,733 --> 00:33:48,276
Welcome to the kitchen,
659
00:33:48,359 --> 00:33:51,904
where the first round
of the Culinary Class Wars will commence.
660
00:33:53,322 --> 00:33:54,615
In a few moments,
661
00:33:54,699 --> 00:33:58,369
the one-on-one Black Spoon
versus White Spoon duels will begin.
662
00:34:03,291 --> 00:34:04,542
But before that,
663
00:34:05,877 --> 00:34:06,961
we will go over
664
00:34:07,045 --> 00:34:10,339
the special judging process
for this round.
665
00:34:11,966 --> 00:34:13,301
For this round
666
00:34:14,385 --> 00:34:15,386
the judges
667
00:34:16,304 --> 00:34:20,141
{\an8}will be blind tasting all your dishes
to make their judgment.
668
00:34:20,224 --> 00:34:23,144
{\an8}Ooh! Whoa!
669
00:34:23,227 --> 00:34:25,188
Wow.
670
00:34:25,271 --> 00:34:27,356
That's insane.
671
00:34:28,357 --> 00:34:31,152
Not only
will the judges be tasting blind,
672
00:34:31,694 --> 00:34:34,030
they also won't be watching you cook.
673
00:34:37,575 --> 00:34:38,576
What's more,
674
00:34:38,659 --> 00:34:41,287
when they're conducting
the blind taste test,
675
00:34:41,370 --> 00:34:44,082
they will not be able to see
the completed dish.
676
00:34:45,708 --> 00:34:46,542
What?
677
00:34:47,043 --> 00:34:49,378
They won't
be seeing the dish either?
678
00:34:50,046 --> 00:34:51,255
The judges
679
00:34:52,173 --> 00:34:54,133
will be wearing blindfolds...
680
00:34:55,176 --> 00:34:59,013
...and judging your dishes
based on taste and taste alone.
681
00:35:00,056 --> 00:35:01,015
Shit.
682
00:35:01,599 --> 00:35:02,767
You're kidding.
683
00:35:03,810 --> 00:35:05,478
I was flabbergasted.
684
00:35:05,561 --> 00:35:07,271
I wanted to show them what I was doing,
685
00:35:07,355 --> 00:35:10,399
and the most optimal way to eat the food
for the best experience.
686
00:35:11,317 --> 00:35:12,193
Ah.
687
00:35:12,693 --> 00:35:16,447
I did think that I was going to have
to switch up my game plan a lot.
688
00:35:16,531 --> 00:35:18,116
In other words,
689
00:35:18,199 --> 00:35:19,534
the contestant who manages
690
00:35:19,617 --> 00:35:22,120
to captivate the taste buds of the judges
691
00:35:22,203 --> 00:35:23,746
with flavor alone
692
00:35:23,830 --> 00:35:25,998
will emerge as the sole survivor.
693
00:35:26,707 --> 00:35:28,543
This helps get rid of any bias.
694
00:35:28,626 --> 00:35:30,628
As far as fairness is concerned,
695
00:35:30,711 --> 00:35:34,340
this really is as fair as it gets
between the White and Black Spoons.
696
00:35:34,423 --> 00:35:37,718
No explanations whatsoever.
We won't even know what we're having.
697
00:35:37,802 --> 00:35:40,012
It doesn't get any fairer than this.
698
00:35:40,096 --> 00:35:43,641
I have a feeling that this round
is going to be very crucial.
699
00:35:59,031 --> 00:36:01,909
This is our first time
seeing the White Spoons cook.
700
00:36:04,287 --> 00:36:07,498
You can't just write off
this thing called experience.
701
00:36:09,083 --> 00:36:12,128
I'm sure the Black Spoons
are going to be pretty nervous.
702
00:36:16,007 --> 00:36:16,966
Now then,
703
00:36:17,049 --> 00:36:21,179
let us begin the one-on-one
Black Spoon versus White Spoon duel.
704
00:36:21,262 --> 00:36:23,264
Let's go!
705
00:36:25,057 --> 00:36:27,226
Oh! Oh! Go! Go!
706
00:36:29,353 --> 00:36:31,063
Go!
707
00:36:31,147 --> 00:36:33,900
Let's go! everyone! Crush it!
708
00:36:33,983 --> 00:36:36,527
-Let's Go, White Spoons!
-White Spoons!
709
00:36:40,156 --> 00:36:42,033
Chef Edward Lee's so cool.
710
00:36:42,783 --> 00:36:45,703
The man oozes class.
Must've been born that way.
711
00:36:45,786 --> 00:36:49,582
I've looked up to Chef Edward Lee
for as long as I can remember.
712
00:36:50,666 --> 00:36:55,046
{\an8}I have been a chef
for 27 years in the United States.
713
00:36:56,088 --> 00:36:58,549
He's incredibly famous
in the United States.
714
00:36:58,633 --> 00:37:01,844
I'm surprised a chef of his caliber
would come all this way.
715
00:37:02,428 --> 00:37:04,680
If anything,
he should be judging in my place.
716
00:37:06,307 --> 00:37:09,018
{\an8}I have competed
and won on Iron Chef.
717
00:37:09,101 --> 00:37:10,853
{\an8}I have been on Top Chef.
718
00:37:10,937 --> 00:37:13,606
{\an8}I have won the James Beard Award
for my books,
719
00:37:13,689 --> 00:37:14,523
{\an8}Um...
720
00:37:14,607 --> 00:37:16,567
{\an8}It was an honor for me
721
00:37:16,651 --> 00:37:19,779
{\an8}to be asked to cook
at the White House State Dinner
722
00:37:19,862 --> 00:37:22,865
{\an8}for the President of US
and the President of South Korea.
723
00:37:23,491 --> 00:37:26,911
{\an8}I would not come all the way from the US
724
00:37:26,994 --> 00:37:28,913
{\an8}if I did not believe I could win.
725
00:37:30,164 --> 00:37:32,375
{\an8}He's got such presence.
He's got this aura.
726
00:37:32,458 --> 00:37:33,584
{\an8}He's a heavyweight.
727
00:37:33,668 --> 00:37:36,087
He's an incredibly talented chef.
728
00:37:37,338 --> 00:37:42,301
Black Spoons who wish to go up
against White Spoon Edward Lee,
729
00:37:42,385 --> 00:37:44,387
please step forward.
730
00:37:53,938 --> 00:37:54,897
Whoo!
731
00:37:55,982 --> 00:37:59,485
-I thought he might be the one to step up.
-It's, uh, a picture-perfect narrative.
732
00:37:59,568 --> 00:38:01,237
Right? Yeah, I see it. America.
733
00:38:01,320 --> 00:38:04,407
-Please step forward.
-All right.
734
00:38:07,743 --> 00:38:10,037
Lee, Lee, Lee! Chef Lee!
735
00:38:12,957 --> 00:38:16,168
{\an8}-That's the Meat Master, right?
-Uh-huh, right, yup.
736
00:38:16,252 --> 00:38:17,962
{\an8}I really wanted
to face him,
737
00:38:18,045 --> 00:38:20,089
but I also really wanted
to avoid him at all costs.
738
00:38:20,172 --> 00:38:21,382
I was conflicted.
739
00:38:22,008 --> 00:38:23,342
Edward Lee.
740
00:38:23,926 --> 00:38:25,678
I've always looked up to him,
741
00:38:26,178 --> 00:38:28,848
so imagine my surprise
seeing him in-person.
742
00:38:28,931 --> 00:38:29,807
Jackpot!
743
00:38:30,850 --> 00:38:33,769
Seeing Edward Lee here
was definitely not on my bingo card.
744
00:38:33,853 --> 00:38:35,187
Man, this is next-level.
745
00:38:36,981 --> 00:38:40,067
He did mention how he wanted
to square off against Edward Lee.
746
00:38:40,151 --> 00:38:41,485
It was really cool how he said it.
747
00:38:41,569 --> 00:38:44,071
He got his wish.
748
00:38:44,739 --> 00:38:46,615
Chef Edward Lee's been keeping an eye
749
00:38:46,699 --> 00:38:48,951
on the person
who made the galbi-jjim as well.
750
00:38:49,452 --> 00:38:51,120
They somehow ended up matching.
751
00:38:52,038 --> 00:38:54,582
{\an8}Uh, and so,
I actually watched him for a while
752
00:38:54,665 --> 00:38:58,336
{\an8}because the way he made galbi-jjim
was very creative and very different.
753
00:38:58,419 --> 00:39:02,006
{\an8}So he has a lot of experience
cooking in the US,
754
00:39:02,089 --> 00:39:05,217
{\an8}um, so I think his skills
match very well with mine.
755
00:39:07,053 --> 00:39:11,098
Contestants,
please step up and select a fridge.
756
00:39:11,182 --> 00:39:13,476
-Black side? White side?
-Uh...
757
00:39:13,559 --> 00:39:14,435
Right side.
758
00:39:14,518 --> 00:39:15,895
-Right side?
-Yeah.
759
00:39:17,688 --> 00:39:20,191
-Ooh.
-Ooh, what now?
760
00:39:24,528 --> 00:39:27,531
Oh!
761
00:39:27,615 --> 00:39:29,158
And your ingredient is
762
00:39:30,451 --> 00:39:31,327
mukeunji.
763
00:39:31,410 --> 00:39:34,372
{\an8}You're kidding!
764
00:39:34,455 --> 00:39:36,499
Aged kimchi.
765
00:39:37,124 --> 00:39:39,960
-You're kidding!
-Aged kimchi?!
766
00:39:40,044 --> 00:39:42,963
But they...
they just need to add in some meat.
767
00:39:43,047 --> 00:39:44,840
-Mukeunji, of all things?
-Wow, what a shame.
768
00:39:45,466 --> 00:39:47,510
You gotta go with the Korean ingredients!
769
00:39:48,552 --> 00:39:50,012
{\an8}It was a shock.
770
00:39:50,096 --> 00:39:51,430
{\an8}Living in America,
771
00:39:51,514 --> 00:39:56,268
{\an8}I've only tasted mukeunji
maybe once or twice in my whole life.
772
00:39:56,352 --> 00:39:58,396
Mukeunji is just kimchi.
773
00:39:58,479 --> 00:40:01,607
Dishes that let it take center stage
are way too predictable.
774
00:40:01,690 --> 00:40:04,735
Kimchi soup,
kimchi stew, kimchi fried rice,
775
00:40:04,819 --> 00:40:06,570
all dishes we're familiar with.
776
00:40:06,654 --> 00:40:08,030
So keep your eyes peeled
777
00:40:08,114 --> 00:40:10,908
and pay close attention
to how we use the kimchi.
778
00:40:13,244 --> 00:40:16,539
{\an8}He's the meat guy,
so why is it that I don't see any meat?
779
00:40:17,081 --> 00:40:19,375
Did he get distracted
and not see the meat earlier?
780
00:40:19,458 --> 00:40:22,503
Yeah, you're right.
I don't see any meat there.
781
00:40:22,586 --> 00:40:23,421
Yeah.
782
00:40:23,504 --> 00:40:26,132
Mukeunji needs
to be served with meat.
783
00:40:27,007 --> 00:40:28,843
My nickname's the Meat Master,
784
00:40:28,926 --> 00:40:32,763
so people assume I'm going to use meat
as the main ingredient for my dish,
785
00:40:32,847 --> 00:40:35,141
so I think they're in for a nice surprise.
786
00:40:36,100 --> 00:40:38,602
There's a sour scent in the air.
What is that?
787
00:40:42,356 --> 00:40:44,733
-Is that skate fish?
-It's skate fish.
788
00:40:44,817 --> 00:40:47,486
What? No one's forcing him
to use skate fish.
789
00:40:47,570 --> 00:40:49,738
I was asking myself
the question,
790
00:40:49,822 --> 00:40:52,450
"What's a dish
where the kimchi plays a crucial role,
791
00:40:52,950 --> 00:40:54,994
without taking center stage?"
792
00:40:55,828 --> 00:40:58,789
And that's when it came to me.
I could do a samhap.
793
00:40:58,873 --> 00:41:01,584
In a samhap,
all three ingredients share the lead role.
794
00:41:01,667 --> 00:41:03,586
However, the kimchi is crucial.
795
00:41:05,087 --> 00:41:09,633
So yes, the name of my dish is
the Skate, Mukeunji, Bacon Samhap.
796
00:41:10,885 --> 00:41:12,803
I'm using fresh skate, not fermented.
797
00:41:13,304 --> 00:41:16,098
Skinning skate fish properly
is really tricky.
798
00:41:16,182 --> 00:41:17,766
It's no easy task.
799
00:41:18,601 --> 00:41:21,395
And then,
in place of boiled pork,
800
00:41:21,479 --> 00:41:22,771
I'll be using bacon.
801
00:41:24,982 --> 00:41:27,401
And then stir-frying the mukeunji.
802
00:41:29,111 --> 00:41:31,947
I think
that is stir-fried kimchi, right?
803
00:41:32,031 --> 00:41:34,325
-Looks delicious. I'm sure it's amazing.
-Very American.
804
00:41:34,408 --> 00:41:37,411
American style.
American fusion style.
805
00:41:37,495 --> 00:41:42,541
I fillet the skate's fins,
added some grilled bacon and kimchi,
806
00:41:43,417 --> 00:41:45,002
and then I've rolled it all up.
807
00:41:46,962 --> 00:41:49,089
This dish is sure
to surprise a lot of people.
808
00:41:50,549 --> 00:41:52,968
It looks like
he's planning on rolling it up,
809
00:41:53,052 --> 00:41:55,012
then cooking it again for his dish.
810
00:41:57,264 --> 00:42:00,059
I live pretty close
to Incheon International Airport.
811
00:42:01,060 --> 00:42:03,187
I don't mind giving him a ride after this.
812
00:42:04,063 --> 00:42:07,024
I wonder what
Chef Edward Lee is up to right now.
813
00:42:13,113 --> 00:42:15,407
-Are those...
-Are those sweet persimmons?
814
00:42:15,491 --> 00:42:18,160
-They're persimmons! Sweet persimmons!
-Right? Sweet persimmons.
815
00:42:18,244 --> 00:42:21,038
I can't imagine what he'll do
with persimmons and mukeunji.
816
00:42:21,121 --> 00:42:24,583
Western cuisine's well-known
for working fruits into their desserts,
817
00:42:24,667 --> 00:42:27,545
but choosing to use persimmons
with mukeunji is intriguing.
818
00:42:27,628 --> 00:42:30,923
{\an8}So, uh,
my dish is mukeunji salad,
819
00:42:31,048 --> 00:42:32,424
{\an8}uh, with hanjeongsal.
820
00:42:33,092 --> 00:42:38,097
{\an8}The hardest thing about this dish
is salad is very simple.
821
00:42:39,265 --> 00:42:42,643
{\an8}I have Korean pear
that I'm going to slice.
822
00:42:48,649 --> 00:42:52,403
{\an8}I have radish sprouts. Arugula.
823
00:43:00,286 --> 00:43:01,370
No words.
824
00:43:02,580 --> 00:43:08,252
{\an8}So I want to make a salad,
but also make it very complex.
825
00:43:10,879 --> 00:43:12,381
Is he juicing the kimchi?
826
00:43:12,881 --> 00:43:14,675
He's just squeezing it.
827
00:43:16,719 --> 00:43:18,596
He's still juicing the kimchi?
828
00:43:19,972 --> 00:43:23,684
He just won't stop. Man,
I wonder what he's going to end up with.
829
00:43:24,685 --> 00:43:28,022
{\an8}To me, the mukeunji juice
is like liquid gold.
830
00:43:28,105 --> 00:43:29,398
{\an8}It is so good.
831
00:43:29,481 --> 00:43:33,152
{\an8}So I reduced it and made a sauce with it.
832
00:43:33,694 --> 00:43:36,864
{\an8}And so that became the base for my dish.
833
00:43:37,781 --> 00:43:40,534
He's reduced the kimchi juice,
he's boiling it.
834
00:43:41,535 --> 00:43:44,288
-Oh yeah?
-He spent a lot of time getting the juice.
835
00:43:46,206 --> 00:43:48,584
{\an8}I'll make a salad
using persimmon,
836
00:43:50,294 --> 00:43:51,629
{\an8}Korean pear,
837
00:43:51,712 --> 00:43:54,131
{\an8}pine nut, and arugula.
838
00:43:55,633 --> 00:43:58,427
{\an8}Even though it looks like
a very simple salad,
839
00:43:58,510 --> 00:44:01,096
{\an8}there's many layers and flavors to it.
840
00:44:01,639 --> 00:44:07,519
{\an8}So that to me is, building that flavor,
um, is very difficult to do.
841
00:44:08,896 --> 00:44:10,522
I feel like kimchi is pretty predictable,
842
00:44:10,606 --> 00:44:13,025
but I still want to see
what dish he'll end up with.
843
00:44:13,108 --> 00:44:13,942
Yeah, same.
844
00:44:22,868 --> 00:44:25,329
Man, that smells amazing!
845
00:44:33,170 --> 00:44:35,881
{\an8}And then I'll add
just a little bit of mukeunji juice,
846
00:44:35,964 --> 00:44:36,840
{\an8}just at the end.
847
00:44:38,092 --> 00:44:39,885
-It's burning!
-Whoa!
848
00:44:40,969 --> 00:44:43,013
Chef Edward Lee, careful.
849
00:44:47,226 --> 00:44:48,936
No one will see this coming.
850
00:44:54,692 --> 00:44:57,027
It looks like
Meat Master is almost done.
851
00:44:58,404 --> 00:45:01,240
{\an8}Huh? Who is that? Whoa! Wow.
852
00:45:02,241 --> 00:45:04,326
With five minutes to go, wow.
853
00:45:05,953 --> 00:45:08,372
I'm dying to know
what Chef Edward came up with.
854
00:45:08,956 --> 00:45:11,208
{\an8}I don't worry about competitor.
855
00:45:11,959 --> 00:45:14,378
{\an8}My competitor really is myself.
856
00:45:16,255 --> 00:45:19,842
{\an8}I'm only competing
against my own abilities.
857
00:45:23,846 --> 00:45:26,390
Wow!
858
00:45:28,976 --> 00:45:30,519
He used up all his time.
859
00:45:31,311 --> 00:45:33,647
I wonder who's gonna make it
past this round,
860
00:45:34,189 --> 00:45:36,358
Meat Master or Chef Edward Lee.
861
00:45:38,110 --> 00:45:40,154
Mukeunji duel contestants,
862
00:45:40,237 --> 00:45:43,323
please proceed
to the blind taste evaluation area.
863
00:45:44,366 --> 00:45:47,077
Ah! I'm so curious!
864
00:45:47,161 --> 00:45:50,164
-It's gonna melt in their mouth.
-Go, Meat Master!
865
00:45:51,165 --> 00:45:52,541
Go, go, go.
866
00:45:52,624 --> 00:45:55,252
-Let's go Meat Master!
-Yeah!
867
00:45:55,836 --> 00:45:58,630
Is that where the judges
will be tasting their food?
868
00:46:00,632 --> 00:46:03,343
-Moment of truth. They gotta be nervous.
-I know!
869
00:46:03,427 --> 00:46:05,763
And they'll be eating blindfolded?
870
00:46:06,764 --> 00:46:09,266
This is groundbreaking.
There's never been a cooking show
871
00:46:09,349 --> 00:46:11,727
where the judges rate the dishes
while blindfolded.
872
00:46:12,895 --> 00:46:15,731
Mukeunji duel contestants,
please enter.
873
00:46:39,588 --> 00:46:42,591
{\an8}I've never been
in this situation before.
874
00:46:44,927 --> 00:46:47,387
{\an8}Very, very scary to me. I don't know why.
875
00:46:48,388 --> 00:46:50,557
{\an8}I don't know why,
my heart started beating.
876
00:46:52,392 --> 00:46:53,727
I thought to myself,
877
00:46:53,811 --> 00:46:55,979
"They're trying to make this
as fair as possible."
878
00:46:56,730 --> 00:46:59,691
This duel's theme is mukeunji,
aged kimchi.
879
00:47:00,567 --> 00:47:01,568
Mukeunji?
880
00:47:01,652 --> 00:47:03,779
I guess it depends
on who tastes your dish.
881
00:47:06,657 --> 00:47:10,327
Now then, let us proceed
with the tasting of dish number one.
882
00:47:16,625 --> 00:47:18,001
For my dish,
883
00:47:18,085 --> 00:47:21,964
I decided to dip my fresh skate fish
in pastrami seasoning,
884
00:47:22,631 --> 00:47:26,760
then put some bacon
and stir-fried kimchi on top of it,
885
00:47:26,844 --> 00:47:28,136
rolled it up,
886
00:47:28,220 --> 00:47:31,849
and pan-fried it
to end up with a fried skate roll.
887
00:47:39,648 --> 00:47:41,066
{\an8}Looks delicious.
888
00:47:41,149 --> 00:47:42,359
{\an8}I think he made fish,
889
00:47:42,442 --> 00:47:45,404
{\an8}which I thought was kind of weird
since his name is...
890
00:47:45,487 --> 00:47:50,117
{\an8}I expected him to come up
with some really intense, uh, meat dish.
891
00:47:51,618 --> 00:47:54,872
I'm actually pretty good
with other ingredients as well.
892
00:47:54,955 --> 00:47:55,998
Not just meat.
893
00:48:02,754 --> 00:48:03,672
We were starting
894
00:48:03,755 --> 00:48:06,341
without even knowing
which ingredients were going in the dish,
895
00:48:06,425 --> 00:48:07,968
so it was pretty nerve-wracking.
896
00:48:09,511 --> 00:48:11,847
I hoped
I would be able to pull this off
897
00:48:12,764 --> 00:48:14,600
if I focused all of my senses.
898
00:48:17,811 --> 00:48:20,564
That distinct kimchi smell
was what hit me first.
899
00:48:23,108 --> 00:48:24,443
That's mukeunji all right.
900
00:48:24,526 --> 00:48:25,861
It's in front of you.
901
00:48:26,528 --> 00:48:28,614
-Open up?
-Yes. Here it comes.
902
00:48:37,372 --> 00:48:40,125
I focused on three things
First, the sense of smell.
903
00:48:40,208 --> 00:48:43,128
Then, the taste.
And finally, the texture of the dish.
904
00:48:51,845 --> 00:48:54,514
Judging dishes
based solely on taste,
905
00:48:54,598 --> 00:48:56,266
that's about as fair as it gets.
906
00:49:10,030 --> 00:49:11,323
It must be the mukeunji,
907
00:49:11,949 --> 00:49:15,661
but it feels like I just had a spoonful
of rice with a delicious side dish.
908
00:49:16,787 --> 00:49:19,873
It's like I'm being treated
to a hearty, delicious meal.
909
00:49:20,749 --> 00:49:22,292
The smokiness
910
00:49:23,085 --> 00:49:25,754
and the mukeunji go great together.
911
00:49:31,760 --> 00:49:34,846
Next,
you will be tasting dish number two.
912
00:49:37,557 --> 00:49:39,810
{\an8}I wanted to focus on mukeunji,
913
00:49:39,893 --> 00:49:41,353
{\an8}and I wanted to make sure
914
00:49:41,436 --> 00:49:45,607
{\an8}that every bite of food,
uh, screams mukeunji.
915
00:49:46,108 --> 00:49:49,111
MUKEUNJI AND HANJEONGSAL
(PORK JOWL) SALAD
916
00:50:15,053 --> 00:50:15,929
Mm.
917
00:50:19,558 --> 00:50:21,351
-I'll give it to you.
-Okay.
918
00:50:34,072 --> 00:50:34,948
Mm?
919
00:50:44,791 --> 00:50:47,044
It looked
just like a simple salad, you know?
920
00:50:47,127 --> 00:50:48,920
It looked deceptively simple.
921
00:50:49,004 --> 00:50:52,674
But, knowing his work, I was sure
that he had a hidden ace up his sleeve.
922
00:50:54,384 --> 00:50:56,887
They've added some kind of fruit into it
923
00:50:57,387 --> 00:50:59,014
to add a sweet flavor,
924
00:50:59,097 --> 00:51:01,933
but the scent is so subtle
that I can't tell what it is.
925
00:51:03,060 --> 00:51:06,897
The way they've used the fruit, though,
that's the key for this dish, for me,
926
00:51:07,397 --> 00:51:08,940
that sweetness at the top.
927
00:51:10,776 --> 00:51:13,320
{\an8}Yeah, I was very happy
to hear that
928
00:51:13,403 --> 00:51:16,073
{\an8}because, you know,
that was also my intention.
929
00:51:17,240 --> 00:51:19,326
The voting will commence now.
930
00:51:22,621 --> 00:51:24,498
Of the two dishes presented,
931
00:51:24,581 --> 00:51:28,710
please select the one
that better utilized the main ingredient,
932
00:51:28,794 --> 00:51:31,463
resulting in a better-tasting dish.
933
00:51:43,100 --> 00:51:45,227
The voting has concluded.
934
00:51:47,813 --> 00:51:50,148
The score is two to zero.
935
00:51:51,274 --> 00:51:53,401
Judges, remove your blindfolds.
936
00:51:53,985 --> 00:51:55,278
I'm just dying to know.
937
00:51:57,697 --> 00:51:58,615
Whoa!
938
00:52:00,242 --> 00:52:01,743
-Ah.
-Whoa!
939
00:52:07,874 --> 00:52:09,751
I wasn't expecting that.
940
00:52:11,211 --> 00:52:13,213
Hmm.
941
00:52:13,296 --> 00:52:16,383
Chef Edward Lee,
don't you live in the United States?
942
00:52:16,466 --> 00:52:17,968
So, um...
943
00:52:19,469 --> 00:52:24,850
I live in the States,
and I'm a chef who cooks in the States,
944
00:52:24,933 --> 00:52:28,687
but... deep down in my heart,
945
00:52:29,771 --> 00:52:30,897
I'm a Korean.
946
00:52:31,398 --> 00:52:35,819
That is why I wanted to come here
and participate in this competition,
947
00:52:35,902 --> 00:52:39,156
and show people
my unique take on Korean cuisine.
948
00:52:40,448 --> 00:52:45,245
While eating this dish, I never imagined
that you might have been the chef.
949
00:52:45,871 --> 00:52:49,374
I did not expect to see this kind
of execution with a mukeunji dish.
950
00:52:50,208 --> 00:52:52,377
Man, you really caught me off guard.
951
00:52:52,460 --> 00:52:53,837
I did not see this coming.
952
00:52:55,172 --> 00:52:57,257
{\an8}Did you put, uh, is there fruit in there?
953
00:52:57,340 --> 00:52:58,967
Yeah, persimmon.
954
00:52:59,050 --> 00:53:00,427
Okay, persimmon.
955
00:53:00,510 --> 00:53:02,429
{\an8}I loved the sweetness from it,
956
00:53:02,512 --> 00:53:04,806
{\an8}and I think that's one of the...
957
00:53:04,890 --> 00:53:07,100
{\an8}the component that...
that kind of binds together.
958
00:53:08,727 --> 00:53:10,770
As for your dish, Meat Master,
959
00:53:10,854 --> 00:53:13,732
this was an alien dish you made,
but it tasted so familiar.
960
00:53:14,316 --> 00:53:16,526
Must be because
you stir-fried the mukeunji.
961
00:53:16,610 --> 00:53:19,196
It really tasted as though
I was having a spoonful of rice
962
00:53:19,279 --> 00:53:20,614
with a delicious side dish on top.
963
00:53:20,697 --> 00:53:23,116
-Yes.
-You really surprised me.
964
00:53:23,200 --> 00:53:26,328
-All right.
-Thank you for that meal.
965
00:53:26,411 --> 00:53:31,082
Now then, we will be announcing
the outcome of the mukeunji duel.
966
00:53:40,258 --> 00:53:43,094
The survivor of this one-on-one duel is...
967
00:53:49,893 --> 00:53:51,686
{\an8}the White Spoon, Edward Lee.
968
00:53:53,521 --> 00:53:55,273
{\an8}-Me? I won? Oh, right.
-Congratulations.
969
00:53:55,357 --> 00:53:57,359
{\an8}-You won.
-Thank you.
970
00:53:57,442 --> 00:53:58,652
Congratulations.
971
00:54:01,363 --> 00:54:03,198
The White Spoon, Edward Lee.
972
00:54:03,281 --> 00:54:05,492
White spoon!
973
00:54:05,575 --> 00:54:06,952
That's Chef Edward for you.
974
00:54:07,786 --> 00:54:10,330
-What a relief!
-Chef Edward Lee!
975
00:54:10,413 --> 00:54:13,250
-What a great relief.
-Did he really get a two-zero?
976
00:54:14,084 --> 00:54:15,627
-Thank you.
-Congratulations.
977
00:54:18,546 --> 00:54:22,676
Meat Master, your dish was great,
but your opponent was just too good.
978
00:54:22,759 --> 00:54:24,511
I'm sorry. We have to let you go.
979
00:54:29,182 --> 00:54:30,850
That was so delicious.
980
00:54:30,934 --> 00:54:34,187
Actually "delicious" doesn't really
do it justice. That was amazing.
981
00:54:34,271 --> 00:54:37,023
When foreigners
see something like mukeunji,
982
00:54:37,107 --> 00:54:39,317
their minds tend to go
to salads and stuff.
983
00:54:39,401 --> 00:54:41,027
They find it refreshing and all,
984
00:54:41,111 --> 00:54:43,405
but I find that Koreans tend
to consider it
985
00:54:43,488 --> 00:54:45,115
as more of a side dish instead.
986
00:54:45,198 --> 00:54:48,285
And we also tend to think
that salads have to be served cold,
987
00:54:48,368 --> 00:54:52,497
but man, the way he managed to work
the meat into the cold dish was just...
988
00:54:53,373 --> 00:54:54,541
I want another bite.
989
00:54:55,125 --> 00:54:56,876
-He nailed this dish.
-Incredible.
990
00:54:57,669 --> 00:54:58,712
Hey.
991
00:54:58,795 --> 00:55:01,423
Connect with me on Instagram or something.
We'll connect, okay?
992
00:55:01,506 --> 00:55:03,717
Okay, I will. Thank you very much, Chef.
993
00:55:08,013 --> 00:55:10,682
I'd be lying
if I said I wasn't disappointed,
994
00:55:10,765 --> 00:55:13,226
but it's not like
I fumbled the dish or anything.
995
00:55:14,853 --> 00:55:18,148
The only mistake I made
was picking an opponent who outclassed me.
996
00:55:21,860 --> 00:55:23,737
{\an8}When I come to Korea
997
00:55:23,820 --> 00:55:26,990
{\an8}I want to show everybody here
998
00:55:27,073 --> 00:55:29,868
{\an8}how much I love Korean food,
999
00:55:29,951 --> 00:55:31,536
{\an8}even though I live in America.
1000
00:55:31,619 --> 00:55:33,872
{\an8}So, it makes me very happy.
1001
00:55:33,955 --> 00:55:35,206
I'm just so happy.
1002
00:55:38,251 --> 00:55:40,587
Waiting for your turn
has to be nerve-wracking.
1003
00:55:40,670 --> 00:55:41,504
Right?
1004
00:55:41,588 --> 00:55:44,090
So it's gonna rotate
between finish here, taste,
1005
00:55:44,174 --> 00:55:46,634
then finish there, taste, and so on.
1006
00:55:46,718 --> 00:55:49,429
There's a ten-minute interval
before the next one begins.
1007
00:55:50,096 --> 00:55:52,223
I gotta see
the Goddess of Chinese Cuisine at work.
1008
00:55:52,307 --> 00:55:55,185
-Same. We can't miss that.
-Definitely the big match of the day.
1009
00:55:55,268 --> 00:55:56,686
Got to go see number five.
1010
00:55:56,770 --> 00:55:59,105
Everyone will wanna see.
We need a good spot.
1011
00:55:59,189 --> 00:56:02,525
This is a once-in-a-lifetime opportunity
to see the match of the century.
1012
00:56:04,402 --> 00:56:06,780
Looks like
he Chinese cuisine girls are facing off.
1013
00:56:06,863 --> 00:56:09,491
This is the first time ever
that two women making Chinese cuisine
1014
00:56:09,574 --> 00:56:10,825
are facing off like this.
1015
00:56:10,909 --> 00:56:14,120
-This has never happened before?
-Nope, the first time.
1016
00:56:14,204 --> 00:56:15,663
{\an8}DUEL MATCHUPS
1017
00:56:15,747 --> 00:56:17,624
{\an8}It's gonna be
the match of the century.
1018
00:56:17,707 --> 00:56:19,709
-Ah!
-There will be blood.
1019
00:56:19,793 --> 00:56:21,461
The queen of dim sum...
1020
00:56:21,544 --> 00:56:23,505
An epic fight
for the throne.
1021
00:56:24,005 --> 00:56:25,507
{\an8}"May the best woman win."
1022
00:56:25,590 --> 00:56:27,217
{\an8}JUNG JI-SUN VS GODDESS OF CHINESE CUISINE
1023
00:56:27,300 --> 00:56:30,261
Everyone kinda set this up,
so I think they were expecting it.
1024
00:56:30,345 --> 00:56:32,806
-All wanna see how this plays out.
-Yeah.
1025
00:56:32,889 --> 00:56:33,765
I'm so excited!
1026
00:56:33,848 --> 00:56:37,143
A showdown between the Queen
and Goddess of Chinese cuisine.
1027
00:56:37,227 --> 00:56:41,398
We all wanna know.
Can she... dethrone the queen?
1028
00:56:42,357 --> 00:56:44,567
We will now reveal
the ingredient.
1029
00:56:44,651 --> 00:56:46,194
Please open the fridge.
1030
00:56:48,655 --> 00:56:50,532
What are those?
Dried radish greens?
1031
00:56:50,615 --> 00:56:53,243
Your ingredient is
dried radish greens.
1032
00:56:53,326 --> 00:56:54,619
Oh, I see!
1033
00:56:56,913 --> 00:56:57,914
I feel very confident.
1034
00:56:57,997 --> 00:57:01,084
I thought of a dish
the moment we were given the ingredient,
1035
00:57:01,167 --> 00:57:03,461
and since I've picked a dish already,
1036
00:57:03,545 --> 00:57:05,672
I'm sure the odds
will be stacked in my favor
1037
00:57:05,755 --> 00:57:07,799
once I just work out a solid recipe.
1038
00:57:08,466 --> 00:57:10,135
I know I've got the upper hand.
1039
00:57:14,681 --> 00:57:18,309
I'm not as nervous as I thought I'd be
I'm just gonna do what I've always done.
1040
00:57:19,227 --> 00:57:23,148
People are hyping this up as a showdown
between two female Chinese cuisine chefs,
1041
00:57:23,231 --> 00:57:24,357
but it's just so predictable.
1042
00:57:24,441 --> 00:57:27,110
Where's the fun in this
when I know I'm going to win?
1043
00:57:27,193 --> 00:57:28,903
I'm here to win this whole thing.
1044
00:57:29,529 --> 00:57:33,324
Ji-sun's fantastic. She'll be the top
Chinese cuisine chef in Korea.
1045
00:57:33,408 --> 00:57:36,953
-She's that good, huh?
-There's no one better.
1046
00:57:37,036 --> 00:57:38,913
She used to be the undisputed champion,
1047
00:57:38,997 --> 00:57:41,583
but Chinese Cuisine Goddess
is also catching up.
1048
00:57:42,208 --> 00:57:45,044
Dried radish greens
duel contestants,
1049
00:57:45,128 --> 00:57:46,671
please start cooking.
1050
00:57:48,131 --> 00:57:50,175
Big match!
1051
00:57:51,009 --> 00:57:51,968
Let's go, let's go.
1052
00:58:08,610 --> 00:58:11,362
So we started cooking,
and she had this giant fish,
1053
00:58:11,446 --> 00:58:13,031
so I went, "Huh, what's she up to?"
1054
00:58:18,828 --> 00:58:21,581
There's nothing sexier
than someone chopping up fish
1055
00:58:21,664 --> 00:58:22,874
using a Chinese kitchen knife.
1056
00:58:22,957 --> 00:58:25,835
Wow.
Look at her.She's so cool.
1057
00:58:25,919 --> 00:58:27,545
Is she filleting the fish?
1058
00:58:27,629 --> 00:58:30,131
That's freaking sick, seriously!
1059
00:58:30,924 --> 00:58:34,385
How on earth is she deboning it
using such a rectangular knife?
1060
00:58:35,845 --> 00:58:39,140
I've prepared a dried radish
green sea bream stew for this round.
1061
00:58:39,224 --> 00:58:42,894
Since I'll actually be using fish bones
to get a really rich broth,
1062
00:58:43,686 --> 00:58:46,898
and since the bone is going to matter
more than the fillet itself for this dish
1063
00:58:46,981 --> 00:58:48,608
once the fish has been deboned,
1064
00:58:50,610 --> 00:58:53,363
I'll be quickly deep-frying
the bone and head portion first,
1065
00:58:53,446 --> 00:58:55,240
before I get a broth out of them...
1066
00:59:13,550 --> 00:59:16,469
...so that when the dried radish greens
come together with the fish broth,
1067
00:59:16,553 --> 00:59:18,096
I end up with a very rich soup.
1068
00:59:18,179 --> 00:59:19,889
I believe it's gonna be amazing.
1069
00:59:34,904 --> 00:59:37,949
Wow, that's crazy!
1070
00:59:38,032 --> 00:59:39,909
The heck?
What is she doing?
1071
00:59:39,993 --> 00:59:41,744
-Sugar craft?
-Holy smokes!
1072
00:59:41,828 --> 00:59:44,956
-Look at her showboating.
-That's seriously insane.
1073
00:59:46,666 --> 00:59:48,710
I'd expect no less from her.
1074
00:59:48,793 --> 00:59:50,712
That's a master at work right there.
1075
00:59:50,795 --> 00:59:53,548
What even is all of that? Seriously!
1076
00:59:53,631 --> 00:59:55,842
How does she plan on cooking with that?
1077
00:59:55,925 --> 00:59:57,051
That's crazy!
1078
00:59:57,135 --> 00:59:58,177
Wow.
1079
00:59:58,261 --> 00:59:59,721
Wow!
1080
01:00:00,638 --> 01:00:02,223
What exactly is she doing?
1081
01:00:02,307 --> 01:00:03,558
Basi, basi.
1082
01:00:03,641 --> 01:00:05,226
That's unbelievable.
1083
01:00:05,310 --> 01:00:07,645
She's making strands.
Sugar strands.
1084
01:00:12,358 --> 01:00:14,485
I think
presentation matters just as much.
1085
01:00:14,569 --> 01:00:15,820
This is Chinese cuisine.
1086
01:00:15,903 --> 01:00:19,490
I'll show everyone
the extravagance of Chinese cuisine.
1087
01:00:20,491 --> 01:00:25,038
-Wow. Never seen that before. For real.
-Neither have I.
1088
01:00:25,121 --> 01:00:27,081
Yeah.
1089
01:00:27,707 --> 01:00:30,460
I'll be making
deep-fried dried radish greens basi
1090
01:00:30,543 --> 01:00:31,628
in black vinegar sauce.
1091
01:00:31,711 --> 01:00:33,171
{\an8}When people think of basi,
1092
01:00:33,254 --> 01:00:35,256
{\an8}they usually think
of candied sweet potatoes
1093
01:00:35,340 --> 01:00:36,758
{\an8}or something along those lines.
1094
01:00:36,841 --> 01:00:39,761
{\an8}But the term basi actually means
"to extract thin strands,"
1095
01:00:39,844 --> 01:00:43,514
{\an8}so I'll be doing some sugar crafting
to make a basi for the top of my dish.
1096
01:00:45,141 --> 01:00:49,062
It's all gonna come down to
how much the basi will impact the flavor.
1097
01:00:51,314 --> 01:00:53,274
But I personally think
1098
01:00:53,358 --> 01:00:57,695
that the dish over there is gonna have
a punchier flavor than this one.
1099
01:01:00,490 --> 01:01:01,407
Basi?
1100
01:01:02,033 --> 01:01:03,951
Basi with dried radish greens?
1101
01:01:04,035 --> 01:01:06,079
I'm not sure
that's gonna work out for her.
1102
01:01:06,162 --> 01:01:08,706
I had my doubts as to whether her dish
would taste that great,
1103
01:01:08,790 --> 01:01:10,416
so I wasn't really worried about her.
1104
01:01:11,000 --> 01:01:13,419
I knew right away
that I had picked the right dish
1105
01:01:13,503 --> 01:01:16,714
to go along with the ingredient
we were randomly given,
1106
01:01:16,798 --> 01:01:18,591
so I really liked my odds.
1107
01:01:22,470 --> 01:01:24,305
I did a lot of preparation,
1108
01:01:24,389 --> 01:01:26,432
and I practiced so hard for this.
1109
01:01:27,433 --> 01:01:29,560
So as long as I can replicate
my trial runs,
1110
01:01:31,062 --> 01:01:33,314
I'm confident I have
a good chance of winning.
1111
01:01:36,359 --> 01:01:39,028
Her dish
just looks like it has better chances.
1112
01:01:39,112 --> 01:01:42,490
She's taking the sea bream and cooking it,
frying it, then steaming it.
1113
01:01:44,701 --> 01:01:47,036
I think it's gonna pack more of a punch.
1114
01:01:47,120 --> 01:01:49,038
It's a veteran versus a rookie.
1115
01:01:49,122 --> 01:01:50,289
Her dishes may look great,
1116
01:01:50,373 --> 01:01:52,250
but that won't help
in the blind taste test.
1117
01:01:52,333 --> 01:01:56,879
The judges won't see the food this round.
So she can't use that to her advantage.
1118
01:01:56,963 --> 01:01:59,590
It's all gonna come down
to the dried radish greens.
1119
01:02:01,300 --> 01:02:04,011
They turned out to be tougher
than I anticipated.
1120
01:02:04,095 --> 01:02:06,431
But I tried several different methods
1121
01:02:06,514 --> 01:02:08,725
to make the dried radish greens softer.
1122
01:02:10,768 --> 01:02:13,771
I discovered that boiling them
with some baking soda helped.
1123
01:02:16,649 --> 01:02:19,694
So I'm going to boil them in baking soda
for about five minutes,
1124
01:02:19,777 --> 01:02:21,446
then take them out and dice 'em.
1125
01:02:21,946 --> 01:02:24,907
Then I'm going to dice up
some Iberico pork ribs,
1126
01:02:24,991 --> 01:02:26,367
get some oil dough on them,
1127
01:02:26,451 --> 01:02:29,162
roll them up in dried radish greens,
and deep fry them.
1128
01:02:31,456 --> 01:02:32,623
Nineteen minutes.
1129
01:02:41,883 --> 01:02:44,051
They kinda look like meatballs.
1130
01:02:45,094 --> 01:02:47,263
How did she mold the dried radish greens?
1131
01:02:47,346 --> 01:02:48,931
Did she make a dough with them?
1132
01:02:49,015 --> 01:02:51,768
That would leave me
with these solid, round balls, right?
1133
01:02:51,851 --> 01:02:55,438
Next, I'll be using
the black vinegar sauce, reducing it,
1134
01:02:55,521 --> 01:02:57,231
and coating the deep-fried balls...
1135
01:03:00,526 --> 01:03:03,863
This one's gonna be
a real toss-up.
1136
01:03:05,573 --> 01:03:07,658
-With basi like that...
-Exactly.
1137
01:03:08,743 --> 01:03:11,913
There's really no telling.
1138
01:03:11,996 --> 01:03:15,416
They're both so good. Seriously.
It's gonna be close.
1139
01:03:16,250 --> 01:03:18,336
I'd kill
to get a bite of that.
1140
01:03:19,962 --> 01:03:22,131
Looks freaking delicious.
1141
01:03:26,719 --> 01:03:28,596
Plenty of time left, nice.
1142
01:03:28,679 --> 01:03:29,722
And I'm all set.
1143
01:03:32,058 --> 01:03:33,476
She's done!
1144
01:03:51,619 --> 01:03:52,787
Whoo! Woo-hoo!
1145
01:04:02,213 --> 01:04:05,299
They're smiling, both of them.
Look how confident they are.
1146
01:04:06,133 --> 01:04:07,093
They're scaring me.
1147
01:04:12,807 --> 01:04:14,642
Jung Ji-sun
must be feeling the heat.
1148
01:04:14,725 --> 01:04:16,102
Yeah, she seems nervous.
1149
01:04:16,185 --> 01:04:18,729
The Queen
and the Goddess of Chinese Cuisine.
1150
01:04:18,813 --> 01:04:20,106
The ultimate showdown.
1151
01:04:21,232 --> 01:04:24,277
Please proceed
to the blind tasting evaluation area.
1152
01:04:27,697 --> 01:04:29,615
Whoo! Let's go!
1153
01:04:29,699 --> 01:04:31,033
Whoo!
1154
01:04:31,117 --> 01:04:32,910
-Whoo!
-Whoo!
1155
01:04:35,037 --> 01:04:37,707
-Queen of Chinese cuisine!
-Yeah!
1156
01:04:38,207 --> 01:04:41,002
Go White Spoons!
1157
01:04:42,795 --> 01:04:44,171
How will this play out?
1158
01:04:51,804 --> 01:04:54,557
Dried radish greens
contestants, please enter.
1159
01:05:03,858 --> 01:05:05,359
It was rather entertaining.
1160
01:05:05,443 --> 01:05:08,487
I mean, I knew this probably wasn't easy
for the two of them,
1161
01:05:08,571 --> 01:05:11,407
but seeing them both
just sitting there like that
1162
01:05:11,490 --> 01:05:13,576
did somewhat help take the edge off.
1163
01:05:13,659 --> 01:05:16,412
There was
no way to read their expressions,
1164
01:05:16,495 --> 01:05:20,291
aside from the shape of their lips,
which put my mind at ease a little.
1165
01:05:21,459 --> 01:05:23,544
Black Spoon versus White Spoon.
1166
01:05:23,628 --> 01:05:26,714
The theme of this duel
is dried radish greens.
1167
01:05:29,175 --> 01:05:32,261
Let us proceed
with the tasting of dish number one.
1168
01:05:32,345 --> 01:05:35,806
DEEP-FRIED DRIED RADISH GREENS BASI
IN BLACK VINEGAR SAUCE
1169
01:05:35,890 --> 01:05:39,226
Conventionally, you're supposed
to coat the ingredient itself in sugar,
1170
01:05:39,310 --> 01:05:41,562
so that the sugar coating
stretches out into strands
1171
01:05:41,646 --> 01:05:43,272
when you're eating a basi dish.
1172
01:05:43,356 --> 01:05:44,607
I took a different approach.
1173
01:05:44,690 --> 01:05:47,485
I deep-fried
the dried radish greens instead,
1174
01:05:47,568 --> 01:05:50,029
and used black vinegar
to coat it separately,
1175
01:05:50,112 --> 01:05:51,364
then put the two together.
1176
01:05:51,447 --> 01:05:54,033
A COOKING METHOD TO MAKE CANDIED
RADISH BALLS IN THE FASHION OF BASI
1177
01:05:54,116 --> 01:05:55,451
Since they're blindfolded,
1178
01:05:55,534 --> 01:05:58,329
and judge based on mouth-feel,
taste and nothing else,
1179
01:05:58,955 --> 01:06:00,289
I liked my odds.
1180
01:06:25,398 --> 01:06:26,565
Is that tanghulu?
1181
01:06:30,569 --> 01:06:32,488
-Is it there?
-Yes, right here, Chef.
1182
01:06:40,663 --> 01:06:42,999
-Here it comes.
-What the heck is this?
1183
01:06:43,082 --> 01:06:44,709
-Please open wide.
-Ah.
1184
01:06:46,002 --> 01:06:47,378
What is this?
1185
01:06:48,337 --> 01:06:49,338
What the...?
1186
01:06:50,631 --> 01:06:52,174
Huh? What is this?
1187
01:06:53,259 --> 01:06:54,218
What the...?
1188
01:07:00,391 --> 01:07:01,392
Oh?
1189
01:07:04,228 --> 01:07:05,354
Hmm?!
1190
01:07:12,820 --> 01:07:13,738
Hmm?
1191
01:07:22,288 --> 01:07:23,581
Is this basi?
1192
01:07:25,291 --> 01:07:26,459
It's a candied dish.
1193
01:07:29,003 --> 01:07:30,087
My goodness.
1194
01:07:30,755 --> 01:07:32,715
I definitely
didn't see this coming at all.
1195
01:07:32,798 --> 01:07:34,759
Yeah,
that one came out of left field.
1196
01:07:34,842 --> 01:07:37,303
They guessed and went,
"Oh, it's basi,"
1197
01:07:37,386 --> 01:07:40,598
so I thought to myself,
"Oh, it worked, I totally tricked them."
1198
01:07:42,141 --> 01:07:44,226
Must be a Chinese cuisine chef.
1199
01:07:45,061 --> 01:07:46,687
This is well-made basi.
1200
01:07:46,771 --> 01:07:49,315
They somehow managed
to nail the timing.
1201
01:07:50,024 --> 01:07:52,026
Anyone who's had basi would know
1202
01:07:52,735 --> 01:07:54,695
how hard the timing is to get right.
1203
01:07:56,030 --> 01:07:57,907
Basi tends to stick to itself.
1204
01:07:58,491 --> 01:08:00,493
It couldn't have been easy to pull off.
1205
01:08:01,035 --> 01:08:02,411
Points for execution.
1206
01:08:03,162 --> 01:08:05,664
The skills involved are one thing, but uh,
1207
01:08:05,748 --> 01:08:08,667
the dried radish greens
are still very fragrant,
1208
01:08:08,751 --> 01:08:10,878
thanks to the way you prepared them.
1209
01:08:11,420 --> 01:08:12,588
Mm!
1210
01:08:13,172 --> 01:08:15,299
And it's got a lot of umami as well.
1211
01:08:19,053 --> 01:08:22,223
Next,
you will be tasting dish number two.
1212
01:08:30,314 --> 01:08:31,357
For my dish,
1213
01:08:31,440 --> 01:08:33,859
I've taken some pointers
from a Chinese dish.
1214
01:08:34,944 --> 01:08:38,364
It's got an earthy flavor to it
thanks to the dried radish greens,
1215
01:08:38,447 --> 01:08:40,825
and I've given it some acidity
using white kimchi.
1216
01:08:41,408 --> 01:08:45,538
And thanks to that extra earthy broth,
which has a lot of umami on its own,
1217
01:08:45,621 --> 01:08:48,499
I've ended up with
a dried radish greens fish soup dish.
1218
01:08:48,582 --> 01:08:51,710
with a refreshing taste
that you just can't find in Korea.
1219
01:09:01,428 --> 01:09:04,640
I was thinking, "Oh,
she's just making a run-of-the-mill dish."
1220
01:09:04,723 --> 01:09:06,517
"I'm sure mine's going to stand out more."
1221
01:09:15,609 --> 01:09:17,611
-Let me smell?
-Okay. Very well.
1222
01:09:18,696 --> 01:09:19,572
Here you go.
1223
01:09:21,907 --> 01:09:23,409
It's got a tangy scent.
1224
01:09:24,743 --> 01:09:25,578
Okay.
1225
01:09:26,662 --> 01:09:28,205
Mm.
1226
01:09:43,220 --> 01:09:44,221
Very tangy.
1227
01:09:44,930 --> 01:09:45,890
Refreshing.
1228
01:09:46,724 --> 01:09:47,808
That's surprising.
1229
01:09:49,518 --> 01:09:54,315
It kinda tastes like
they washed kimchi clean to make a stew.
1230
01:09:54,398 --> 01:09:56,650
Either that,
or they made the stew using white kimchi.
1231
01:09:59,445 --> 01:10:01,405
No, wait. This tastes really familiar.
1232
01:10:03,115 --> 01:10:04,200
I'd like some more.
1233
01:10:04,992 --> 01:10:07,077
Let's try the ingredients
in the soup first.
1234
01:10:20,799 --> 01:10:23,010
I believe they used a white fish.
1235
01:10:28,098 --> 01:10:29,892
-A white fish.
-Yeah, it's fish.
1236
01:10:29,975 --> 01:10:33,020
I believe it's white fish
that they used for the broth here.
1237
01:10:35,022 --> 01:10:38,943
They responded very ambiguously
to the Goddess of Chinese Cuisine's dish,
1238
01:10:39,026 --> 01:10:41,862
so I wasn't sure
whether they liked it or not.
1239
01:10:44,031 --> 01:10:45,950
Another Chinese cuisine chef.
1240
01:10:47,368 --> 01:10:48,369
This is...
1241
01:10:50,371 --> 01:10:52,831
The... pickled...
1242
01:10:53,374 --> 01:10:55,417
-It's suan cai.
-Right, suan cai, the pickled cabbage.
1243
01:10:55,501 --> 01:10:58,963
Chinese pickled cabbage. It's used
a lot in the Northeast Chinese provinces.
1244
01:10:59,046 --> 01:11:01,757
I'm impressed if they made suan cai
out of dried radish greens.
1245
01:11:01,840 --> 01:11:02,800
That's brilliant.
1246
01:11:03,801 --> 01:11:04,843
Hmm.
1247
01:11:05,886 --> 01:11:08,264
-Wow, this is tough.
-Oh man.
1248
01:11:10,140 --> 01:11:12,309
You both used
your ingredients so well...
1249
01:11:12,935 --> 01:11:15,354
-Hmm.
-This is difficult.
1250
01:11:16,063 --> 01:11:17,231
Both delicious.
1251
01:11:19,149 --> 01:11:21,068
The voting will commence now.
1252
01:11:22,403 --> 01:11:23,988
Of the two dishes presented,
1253
01:11:24,071 --> 01:11:27,199
please select the one
that better utilized the main ingredient,
1254
01:11:27,283 --> 01:11:29,368
resulting in a better-tasting dish.
1255
01:11:30,244 --> 01:11:33,289
Dish number one versus dish number two.
1256
01:11:34,081 --> 01:11:36,375
Please, make your decision.
1257
01:11:49,096 --> 01:11:51,098
The voting has concluded.
1258
01:11:52,391 --> 01:11:56,228
The survivor of this Black Spoon
versus White Spoon duel is...