Original subtitles

(Paik's Les Miserables)

(Contenders stand at a crossroad of survival and elimination.)

(Only Up takes 1st place.)

(Their first flame-broil barbecue...)

(is perfect.)

(Their competitor admits it tastes good.)

(From receiving customers...)

(to sales, they get perfect scores.)

(1st place in sales)

The team that won second place is Paik to the Future.

(From 3 lower-ranked teams, many contenders are to be eliminated.)

(Let's follow what the chef said.)

(We decide on-site.)

(They fail in making a fire.)

(They fail in flame-broiling.)

(You need to see what is wrong.)

(They can't survive without being brazen.)

(Putting their ego aside, they turn into businessmen.)

(A cruel night comes to Paik's Les Miserables.)

(As I notified you previously, )

(a lot of contenders will be eliminated.)

(Hong In Taek, Oh Chang Seok, Kim Dong Joon, and Yoo Hyo Deok...)

(are eliminated.)

(The mission to unfold before the rest of the contenders)

(Darkness fell in Studio 100.)

(The chefs wait for the contenders.)

(Each chef stands before a kitchen counter.)

(14 survivors have survived the last mission.)

(Why are the chefs standing before the kitchen counter?)

All right.

So far, you've learned basic skills...

which are the basics of business.

Now, it's time to prepare...

what's needed...

for business in earnest.

Now,

among the four chefs here,

choose one chef you want to learn from...

and go to him.

(Chef Kim Min Sung for Japanese cuisine)

(Chef David Lee for meat)

(Chef Lim Tae Hoon for Chinese cuisine)

(Chef Yoon Nam No for Western cuisine)

The time has come.

(Sighing)

I didn't expect this.

I can learn from them?

I was so excited.

However, for any chef,

when four contenders choose him,

other contenders need to choose another chef.

(Some people might not be able to go to the chef they want.)

Please.

Okay. The 1st team to make a choice is Only Up who took 1st place.

Choose the chef you want to learn from.

(Number 20, Kwon Hye Sung!)

(To whom would the contender with the longest career go?)

Number 20, Kwon Hye Sung!

I want to learn from Chef Yoon Nam No.

(Okay. Come here.)

Yes. Thank you in advance.

We had the dinner cooked by the chefs.

When I tasted the desert Chef Yoon Nam No made,

I was truly shocked.

This food can't be created with my imagination.

To be honest, I've wanted to make...

food that will blow someone's mind.

And I saw it at that time.

"I want to learn from him."

I thought about that a lot of times.

Number 17, Oh Gang Tae.

I want to learn from Chef David Lee.

Number Two, Choi Yoon Seong.

I want to learn from Chef Yoon Nam No.

Hurry!

I'm Number 18, Lim Young Jun.

I'll go to Chef Lim Tae Hoon.

Chef Lim Tae Hoon?

You're not choosing to learn Japanese cuisine?

(Lim Young Jun's choice is different from their prediction.)

People wondered why I chose Chinese cuisine, not Japanese cuisine.

Since I first entered Studio 100,

I wanted to learn Chinese cuisine.

Next. Second place, Paik to the Future.

Three people.

Number Six, Kim Kook Heon.

I want to learn from Chef Yoon Nam No.

(Hesitating a bit)

(Come on!)

(Kim Kook Heon joins the Western cuisine group he wanted!)

Number 19, Kim Hyun Joon. I want to learn from Chef David Lee.

Number 11, Kim Jin Woo. I want to learn from Chef David Lee.

(Kim Hyun Joon and Kim Jin Woo join the meat group.)

(Currently, three people in the meat group, )

(three people in the Western cuisine group, )

(and one person in the Chinese cuisine group)

(Only Chef Kim Min Sung's name hasn't been called yet.)

Number 20, Kwon Hye Sung!

(Well, it's the first one.)

(It's all right so far.)

(I'm not going to see it.)

Hurry!

Min Sung!

(Why does he have no pupils?)

If someone comes to me, he'll work to death.

(The one who chooses him will have to practice so much.)

The team ranked third is Paik Percent, right?

- Yes! - Yes!

Number Four, Yang Kyung Min.

I want to learn from Chef Yoon Nam No.

Come here!

(The Western group is closed with Kyung Min as the last one to join.)

Thank you.

One of you will be the winner.

(Confident)

Keep that in mind. Okay.

Number 15, Yoo Ji Min.

I want to learn from Chef Kim Min Sung.

(Thank you, Ji Min.)

He goes to learn Japanese cuisine as we expected.

We were right.

Number 13, Ha Jin Woo.

I want to learn from Chef Kim Min Sung.

Number 14, Son Woo Sung.

I want to learn from Chef Kim Min Sung.

(Smiling)

(Everyone except Yang Kyung Min joins the Japanese cuisine group.)

- The whole team went to him. - I know.

He has three pupils.

(The Japanese cuisine group gathers pupils.)

Now, the last team.

(Jeon Dong Jin, Choi Jeong Hyun, and Joo Hyun Wook)

Pentagon.

Number Eight, Choi Jeong Hyun.

All right. Let's try what I want to learn.

So I kept thinking it over.

I want to learn Japanese cuisine.

- Run! - Thank you.

(Choi Jeong Hyun joins the Japanese cuisine group.)

I've wanted to learn Japanese cuisine.

(The Japanese cuisine group is closed as Choi Jeong Hyun joins.)

(Choi Jeong Hyun has no experience in Japanese cuisine.)

(The Chinese cuisine and meat group have remaining spots.)

Number Three, Jeon Dong Jin.

I want to learn from Chef Lim Tae Hoon.

(Jeon Dong Jin calls Chef Lim Tae Hoon.)

(His smile shows he's both glad and afraid.)

I didn't think about it for a long time.

I just chose him right away.

(The last contender, Joo Hyun Wook)

Hyun Wook used to cook Chinese food.

I'm very curious.

(Whom will the ace player Joo Hyun Wook choose?)

Number 16, Joo Hyun Wook.

(Would he reinforce his position...)

(or take on a new challenge?)

I will learn from Chef Lim Tae Hoon.

He chooses the Chinese cuisine, after all.

Come here. Hurry.

(Glad)

Hurry.

(I'm sorry I missed him.)

I thought I could complement what I lack by learning from him.

If only he leads me, like a splendid fire,

I'm determined to burn all the energy I have...

and do my best.

I'll make you win.

(The Japanese cuisine group: Chef Kim Min Sung, )

(Ha Jin Woo, Son Woo Sung, Choi Jeong Hyun, Yoo Ji Min)

(The meat group: Chef David Lee, )

(Kim Jin Woo, Oh Gang Tae, Kim Hyun Joon)

(The Western cuisine group: Chef Yoon Nam No, )

(Choi Yoon Seong, Yang Kyung Min, Kim Kook Heon, Kwon Hye Sung)

(The Chinese cuisine group: Chef Lim Tae Hoon, )

(Jeon Dong Jin, Joo Hyun Wook, Lim Young Jun)

(A restaurant in Jongno-gu, Seoul)

- How are you? - Hello.

How are you?

(The Chinese food group gathers at Chef Lim Tae Hoon's restaurant.)

What's this?

This is called fried meatball with eight treasures.

This dish originates from Chinese people living in Korea.

(A dish that a pork meatball contains 8 healthy ingredients)

I reinterpreted the dish...

according to my style.

(The dish is made with creativity and skills.)

Since you worked hard,

I wanted to cook for you.

- So I prepared these. - Thank you.

(Starch sheet salad with mustard sauce)

I wish three of you...

have the best of luck...

and I cooked these.

(Red braised pork belly)

(Jjamppong)

It separates.

(Taking a big bite of tender red braised pork belly)

(Tasting stir-fried fish-flavoured eggplant)

(The word "delicious" isn't enough to express the tastes.)

It's good, isn't it?

You cooked so much.

(A generous amount of good, as much as his love for the pupils)

If there's anything you want to eat,

- look at the menu, - Yes.

And choose. I'll cook everything for you.

How about this?

(Something in the middle of the menu)

- Surpass Your Mentor. - Surpass Your Mentor.

- Surpass Your Mentor. - The mission, Surpass Your Mentor.

Now, everyone,

to be the best pupil of Chef Kim Min Sung's Japanese cuisine group,

you'll compete against each other with your skill.

After learning Chef David Lee's recipe perfectly...

After learning Chef Yoon Nam No's recipe perfectly...

Chef Kim Min Sung's fried halibut.

Top blade steak.

Beef bourguignon.

You need to cook jjamppong surpassing Chef Lim's jjamppong.

(Surpass your mentor's cooking!)

(Paik Jong Won Project Chapter 6: Surpass Your Mentor)

(Skills for cooking)

(For 10 days, each chef...)

(teaches his signature dish to his pupils.)

(The pupils' dishes are evaluated...)

(by the chef or his acquaintance who knows the signature dish well.)

(The contender with the lowest score in each group is eliminated.)

After each mentor's group is organized...

and they prepare for the mission,

as the chefs teach them what to do and how to cook,

the chefs were close to them and watched them.

How much potential a contender has,

how much he has changed,

and whether the efforts he made was effective enough.

The contenders' attitude...

are best recognized by mentors.

(Studio 100, the day of Surpass Your Mentor)

The mission will begin soon.

Contenders, please enter...

the competition venue.

(The moment they challenge the impossible)

(CEO Paik will witness that moment.)

(Getting more nervous)

(Taking a deep breath)

(Breathing out)

Today's mission...

is Surpass Your Mentor.

(Surpass Your Mentor)

Now, Round Four,

the mission Surpass Your Mentor begins.

(While a team completes the mission, )

(other three chefs watch them in the communal space.)

Let's go.

(The first Surpass Your Mentor match makes the chefs nervous.)

This time, the match will be played...

by the Chinese cuisine group.

I felt nervous, to be honest.

I was so worried...

and I felt so nervous.

(Chef Lim Tae Hoon)

The Chinese cuisine group led by Chef Lim Tae Hoon...

consists of Contender Number Three, Jeon Dong Jin.

(Contenders applaud to cheer.)

Honestly, I didn't have any strategy.

I just thought about doing better than usual...

and making it delicious as much as possible.

That's the only thought I had.

Contender Number 18,

Lim Young Jun.

It will be enough if I can maintain my standard.

I decided to do it with that mindset.

- Contender Number 16, - Hyun Wook.

Joo Hyun Wook.

(Joo Hyun Wook, with a father with 400,000 dollars in debt)

The best player.

Why do I have to get nervous when I won't die even if I fail?

That's the mindset I had.

Today, three pupils will go against each other.

(Jeon Dong Jin, Lim Young Jun, Joo Hyun Wook, Chef Lim Tae Hoon)

The judges to evaluate the Chinese cuisine group's mission...

are Chef Lim Tae Hoon and Singer...

Jo Jang Hyuk.

(Singer Jo Jang Hyuk, Chef Lim Tae Hoon)

Jo Jang Hyuk.

(Jo Jang Hyuk is here?)

(Singer Jo Jang Hyuk)

Did you forget?

It's amazing.

(Jang Hyuk sang "Love Sick," men's favourite song.)

Singer Jo Jang Hyuk was there.

I've been his fan for a long time.

I was so surprised then, so I shouted once.

How are you acquainted?

We live close by.

Is it such a simple reason?

I've been a regular customer to his restaurant for three years.

Is that so?

I've tasted almost all the dishes...

- Chef Lim makes. - Are you addicted to them?

They're tasty.

He's "Chinese Food Sick."

(Taking a chance to make a dad joke)

- I see. Have a seat here. - Goodness.

I never imagined you're acquainted.

(Anyway, Jo Jang Hyuk is addicted to Chef Lim's Chinese cuisine.)

What's the first dish he made that you tasted?

It's jjamppong.

Is today's menu jjamppong?

Yes, it's jjamppong.

(The Chinese cuisine group's mission: Jjamppong)

(Spicy and smoky flavour)

(Refreshing broth)

(A steady seller of Chinese cuisine)

(Lim Tae Hoon's jjamppong)

If you taste it today,

you'll know whether the pupils cooked it.

That's right.

Chef Lim's jjamppong...

should be called moderation.

It preserves moderation very well.

While preserving moderation accurately,

it gave life to the natural flavours of ingredients.

You wonder, "Where's the oil?"

His jjamppong makes you feel that you had a Korean dish.

That's how it feels,

I dare say.

Do you think you taught your pupils thoroughly?

For nine days...

that I taught them,

"They can change this much."

"They can do this." That's how I felt.

(What kind of lesson did Chinese cuisine group learn?)

(The Chinese cuisine group, 10 days before the match)

- Now learn how to make chilli oil. - Okay.

I think the highlight of jjamppong is chilli oil...

that I will teach you how to make it.

(The first key to determine jjamppong's taste)

(Chili oil)

I'm very sensitive about chilli oil.

There are various ways to make chilli oil.

You have different ways of doing it.

I'll fry these until they turn brown.

You need to fry slowly on a low heat...

to extract the aroma from green onion, onion, and ginger.

There's store-bought chilli oil too.

Is this different from that one?

The store-bought product doesn't have a savoury taste,

and it's spicier.

Chili oil and green onion oil are the key elements in Chinese food.

They make up the restaurant.

This is the key to my jjamppong.

If you burn it too much,

the aroma changes.

What's important is that you need to lower the temperature.

(After taking out the ingredients, lower the temperature.)

Now, let's put it in.

Add a little amount gently.

It comes up.

Now you need to stir this.

(And stir it with diligence.)

How is it?

- It's nice. - It gives a savoury aroma.

(Filter chilli powder using a strainer...)

(and gather oil only.)

This is the chilli oil.

(This is the standard of chilli oil.)

This is done, and let's test your skills now.

I will check on how much you can do...

on your own.

(Handling a wok is basics of Chinese cuisine.)

I'll show you how to do this.

All right.

Imagine you're drawing the number eight.

(If they can turn their wrists making number 8, it's a success.)

What I pay attention to is handling a wok.

If you can't handle a wok,

you can't cook jjamppong on a stove.

Go ahead. Try turning it.

Hyun Wook, you go first.

(They try handling the wok in turn.)

(Having 3 years' experience, Joo Hyun Wook has basic skills.)

Joo Hyun Wook has an experience in cooking Chinese cuisine.

So it seemed that he did it rather easily,

but there are areas of improvement.

(Second one to try is Lim Young Jun.)

(Not smooth from the beginning)

All right.

Stand straight.

Relax. Put force only on your hand.

As he's a Japanese chef, he knew how to use a knife.

I thought he only needed to learn about handling a wok.

So I made him practice a lot.

Don't pull it to your body.

Use the snap of your wrist.

That's good.

That's how you practice it.

I felt I should catch up with Hyun Wook quickly.

Although it looked difficult, I thought I had to overcome it.

I decided to try overcoming it.

Stop. Dong Jin, go.

(The last one to try is Jeon Dong Jin.)

(He can't get it easily, as expected.)

In the case of Jeon Dong Jin,

he had zero skills.

Compared to other contenders, his learned it differently,

and I felt so frustrated.

You're doing it using your strength.

Your whole body is tense.

You're doing the opposite of everything I explained.

Again. My gosh.

(Feeling a bit frustrated about the customized training)

- Relax! - I see.

(These 2 in Chinese cuisine group are worried about him.)

I said, relax!

I was stiff...

and although I tried to do as he instructed, it didn't work.

So I felt very frustrated.

Gosh, this is tough.

(Clenching his teeth)

It's working.

Would you like to get into the rhythm...

- as I lead you? - Yes.

Here we go. Loosen up.

One, two, three.

Loosen up.

One, two, three, four.

Loosen up.

One, two, three...

(He can never release tension.)

- Loosen up. - Yes.

(Everyone is frustrated.)

I may go crazy.

What should I do?

(It's hard to change a person.)

(Chef Lim Tae Hoon is bringing something.)

(His choice is rice, which can solve it all.)

(He adds some rice to the wok.)

Look at how it goes around.

- How's it? - It goes very smoothly.

This is what you should do.

Don't grab it too hard.

My role is to just let him know.

Depending on how hard they try,

it'll be decided.

Nothing is impossible.

If a person tries hard, it'll blossom as a fruit.

(Chinese cuisine group, 9 days before the match)

(After the business hours, the teaching continues...)

(until dawn.)

Relax!

Don't need to grab it too hard!

(Joo Hyun Wook and Lim Young Jun...)

(smoothly work well with their woks.)

(However, )

(just working with an empty wok is hard for Jeon Dong Jin.)

I was out of juice.

That whole situation made me feel frustrated.

"Why can't I do this when everyone is doing well?"

(Among the experienced contenders, )

(he's frustrated.)

(The next day at dawn)

(Jeon Dong Jin tries...)

(making chilli oil.)

(He also smells the taste.)

(It's time to move it as it's done.)

(He ends up spilling the oil he worked on so hard.)

I was at a loss for what to do.

(I was at a loss for what to do.)

It was a harsh moment for me.

I wondered if I had no talent for that.

I couldn't be sure if I may be able to do this.

(Will the Chinese cuisine group...)

(be able to cook their own jjamppong?)

Today, I'm sorry to tell you this,

but one of you will be eliminated.

Today's evaluation score...

will be based on the combined scores given by your main chef...

and special guests for each subject.

The contest time for the Chinese cuisine group is 80 minutes.

The evaluation will be processed once you finish your cooking.

(Surpass Your Mentor: Cooking jjamppong)

The mission for the Chinese cuisine group, Cooking jjamppong,

begins now.

- Nice! - Let's go.

Let us shout our slogan before we begin.

It's an individual match. Why do you need that?

- But we spent time together. - Yes.

But you should say goodbye in the end.

- Nonetheless... - Okay, then.

- The best... - Chinese cuisine!

- Hard work... - Doesn't betray you!

(Hard work doesn't betray you.)

- Let's go! - You got this!

- You can do it! - Let's go!

The name of my dish is stubborn jjamppong with beef brisket.

That's what I thought.

I should create a unique flavour that's different from Chef Lim's.

As a meat lover, I insisted on adding meat to it.

I prepared seafood soft tofu jjamppong.

I wanted to cook my unique dish.

I gave a ton of thought...

before my decision.

My dish is clam jjamppong.

Instead of mussels, I'll add enough clams,

so the broth tastes deep and clean.

Do you have your evaluation standards?

The process...

(The level of chilli oil completion)

how to squeeze chilli oil,

how the ingredients are mixed,

and the taste of the broth.

(The deep taste of the broth)

(All three of them cook the chicken broth first.)

Oh, they're making the broth.

Does the broth taste the same?

- Maybe. - The chicken broth?

No, it depends on how one boils it.

That's it. One can add some special flavour.

(Chopping)

(Chefs and contenders are all surprised.)

(Lim Young Jun's clean sound of chopping)

Oh, that's nice.

(He cuts the ingredients first, which is his turf.)

- As I cut the veggies, - Nice.

I took a look at Dong Jin and Hyun Wook. I was the fastest.

I felt I could finish cooking first.

(Lim Young Jun wants to finish...)

(his dish before anyone else.)

He makes his chilli oil!

(Joo Hyun Wook makes his chilli oil.)

Chef Lim always showed that chilli oil is...

the key point when cooking jjamppong.

So, I also followed the rule.

It's a great flavour.

(The savoury flavour is spread into the entire studio.)

I can also smell it!

It's so good!

(Joo Hyun Wook follows...)

(his teacher's process.)

(How about Jeon Dong Jin, the guy with a problem?)

(Checking the time left)

(It's quite tight to cook a bowl of jjamppong.)

(But he's quite relaxed and keeps his pace.)

(He calmly cuts the ingredients.)

He cuts it very slowly.

He's improved a lot, actually.

He spent two hours cooking fried rice at first.

(It looks pretty slow, but he keeps his pace.)

(The frying sound is heard in the whole studio.)

(After 20 minutes, a contender starts frying the veggies.)

Oh, that looks interesting.

(Startled)

That movement looks so cool.

Chinese cuisine comes from the taste of fire!

(The guy who is skilfully working with a wok is...)

(Lim Young Jun.)

He said I should learn to control a wok first,

so I took it.

This mission is...

Surpass Your Mentor.

I wanted to prove it.

(For the last ten days, Lim Young Jun practised very hard.)

He has been cooking Chinese cuisine for a long time?

He started with Japanese cuisine.

He's so skilled!

(CEO Paik acknowledges his skill.)

He knows how to do it.

(Lim Young Jun's key point for his dish: soft tofu)

(He almost finished his dish, seafood soft tofu jjamppong.)

Joo Hyun Wook now makes cuts.

(He starts...)

(making cuts.)

(He makes cuts for squid.)

As you probably see later when the jjamppong is served...

- The cuts? - Yes.

That's not easy.

- Remember. - Yes.

(Joo Hyun Wook makes cuts...)

(as he learned.)

Apart from the shape,

that process makes the taste much better.

The broth will taste awesome.

(One more thing he prepared for the broth)

Personally, I prefer jjamppong with lots of cabbage.

- Then, the broth tastes good. - Yes. That's what I meant.

People use cabbage a lot for jjamppong.

That's right. Mostly for the deep taste of broth.

(The combination of chilli oil...)

(and other ingredients)

(His movement makes everybody in awe.)

- That's it! - Look at the movement.

As I cooked without any basic skills before,

I made sure to cook...

as I practised.

(The core taste of jjamppong is the smoky flavour.)

He got his true friend, fire.

(He's my student.)

He's doing well.

(Joo Hyun Wook's key point for his dish: clam)

(The taste is good as well.)

Look at him. It's done as is!

(Joo Hyun Wook wanted to pursue...)

(moderation.)

The process went well as I planned beforehand.

(The clam jjamppong is done first.)

(His cooking time made others happy.)

He spent 40 minutes. It's great!

(Joo Hyun Wook made his clam jjamppong in 42 minutes.)

(Lim Young Jun, who first worked with his wok)

(He's now boiling noodles.)

(As he spent time a bit on it, he gets a hurry.)

(He pours the broth into a bowl with noodles.)

(He finishes his dish with soft tofu and chives.)

The dish looked pretty good,

so I rang the bell, telling them I was done.

(Surpass Your Mentor, Cooking jjamppong)

(Lim Young Jun's...)

(seafood soft tofu jjamppong)

(The deep taste of the broth is...)

(the key to his clam jjamppong.)

It looks so good.

Contender Joo Hyun Wook, please tell us about your dish.

My dish is clam jjamppong.

Based on the basic recipe Chef Lim taught me,

I added a lot of clams instead of mussels.

So, the broth will taste great.

Too much seafood may cause a fishy taste,

so I added ginger to neutralize it.

As a Korean, even the smell of jjamppong makes me excited.

- Right? - Yes.

(Nervous)

(Judges taste his dish very carefully.)

He seems very impressed.

I want to taste the broth too.

(CEO Paik tastes it first.)

(How will Jo Jang Hyuk, the true regular, evaluate it?)

- Did you taste it during cooking? - Yes, I did.

How was it?

It tasted the same as I usually did.

- Was it fine? - Yes, it was.

Have you worked in a jjamppong restaurant?

Are you running a jjamppong restaurant?

I've worked in one for three years.

How is this one in comparison with the ones you've made before?

I think It's upgraded in comparison with the ones before.

When you've tried it yourself?

Thank you.

No, I think it's pepper.

Thank you.

(Can Joo Hyun Wook exceed his mentor?)

(He tried the soup as soon as he came back.)

I did think the soup tasted salty.

But I thought it would be fine with the noodles.

So I turned in my dish.

(Lim Young Jun was late because of the noodles.)

Hello. This is seafood soft tofu jjamppong.

(Soft tofu jjamppong with clean taste in the forefront.)

First of all, from the existing jjamppong...

I considered ingredients with taste and nutrition,

and something you can eat cheaply.

I was looking for cost-effective ingredient.

I thought of soft tofu that is relatively inexpensive,

so I made soft tofu jjamppong.

You made thin noodles.

- Yes. - Was that intentional?

Yes. Considering the soft texture of soft tofu,

if the thick noodles are added, I thought...

- it wouldn’t go well together. - With the soft tofu?

Yes. So I tried a thinner texture.

So, I deliberately chopped up all the vegetables.

Actually, the noodles were made thin by mistake.

I lied there.

(He was not good at operating the noodle making machine, )

(so the noodles are thinly made.)

(The noodles were half the thickness of the usual jjamppong noodles.)

I just told them in order for it to go well with soft tofu...

and eat it with a soft texture,

I made the noodles thin on purpose.

I think it worked out well better than I thought.

(Good explanation)

(How is the balance between thin noodles and soft tofu?)

(It is an ambiance where no results can be read.)

Food tastes differently for different people.

I wanted to hear, "This is good for me,"

about my food...

at least once from someone.

Jjamppong and soft tofu go well together.

Yes, they do.

It feels like...

a new paradigm.

It's like the noodles from Japanese ramen.

- The texture? - The texture of the noodles.

It's like the noodles from Japanese ramen.

- Do you like ramen as well? - Yes.

- You do? - Yes. It feels like it.

- Right. - Yes.

- Thank you. - Thank you.

(Now, there is only one contender left.)

(Now, )

(there is 31 minutes left.)

Dong Jin used up all the time the last time.

Isn't he going to use up time this time as well?

(In the consolation match, )

(he finished the mission with 29 seconds on the clock.)

(He just started boiling the noodles.)

Why are the noodles so thin?

(He made the same noodles as Lim Young Jun.)

I shouldn't blame Young Jun.

I thought I set it well and made the noodles.

But the noodles were a bit thin.

(Jeon Dong Jin goes to make the noodles again.)

Young Jun, you made thin noodles. right?

(Jeon Dong Jin goes to make the noodles again.)

I think he didn't adjust the rollers and made the noodles thoughtlessly.

Honestly, I thought whether or not to set the rollers.

I have some time left.

But I thought that was not right.

I had time left. So there was no reason to worry about it.

So I changed it.

(Jeon Dong Jin ended up making the noodles again.)

Run.

(He is cooking at his own pace.)

(A mentor watching over his unskilled student)

Jeon Dong Jin. Contender Jeon Dong Jin.

Are you going to use the entire time again?

I'm done.

(A cute lie)

(He only needs to boil the noodles and stir fry.)

(Will Jeon Dong Jin be able to handle the wok?)

(Beef brisket goes in.)

(He is relaxed and moving slowly as he learned.)

(The contenders are in admiration.)

(He's doing better than expected.)

I really wanted to use the wok well.

"Use the wok well."

That was the only thing I thought about in this mission.

Everyone started talking.

(A turn of event from Jeon Dong Jin, who couldn't even use knife well)

He is rolling it.

He is using it.

When did he learn that?

(We can see traces of his practising day and night.)

- He practised. He practised a lot. - He did.

You don't know this...

but he started from the bottom.

But now he's using a wok.

(Jeon Dong Jin made his way up from the bottom.)

Like that.

(Now it is a fight with time.)

Jeon Dong Jin's case is that he has zero experience.

He doesn't know anything.

But he's fully aware of it.

And he is trying to put effort in.

He keeps taking on challenges.

He does not give up.

(How is the jjamppong made from a man that does not give up?)

(Tilting his head)

(He is still working on the taste.)

I'm nervous.

(He is wrapping up by putting green onions on top.)

(He has time to look at the clock.)

(Jeon Dong Jin's jjamppong with beef brisket is done in 72 minutes.)

Give him a round of applause.

Good job.

I need the tray.

(Though they are competitors, they recognized his effort.)

You've done a good job as his mentor.

I'm proud of him. I really am.

- There are eight minutes left. - Yes.

The jjamppong I present to you is...

Stubborn Jjamppong with Beef Brisket.

(Jeon Dong Jin: Stubborn Jjamppong with Beef Brisket)

- Stubborn? - Yes.

Why?

The jjamppong you showed us at first was...

premium spicy seafood jjamppong.

Honestly, I like jjajangmyeon more than jjamppong.

And I like meat over seafood.

So I was being stubborn about it...

and decided on jjamppong with beef brisket.

Did Chef Lim tell you not to make jjamppong with beef brisket?

I'm not good at cooking.

I'm not capable yet...

to make jjamppong with beef brisket.

Do you think you did a good job of it?

I still think I'm not good enough. Using the wok and...

Why did you make the noodles again earlier?

(Jeon Dong Jin threw away the thin noodles and made new ones.)

I didn't look at the setting and made the noodles.

- And they came out too thin. - Right.

You really are stubborn. Others would have just used it.

- You lacked time. - Time was tight.

I thought I could make it, so I made thicker noodles.

- Try it. - Yes.

(As it is the last dish, they are paying closer attention.)

(How does jjamppong with beef brisket, )

(a dish that's complete opposite to the mentor's, taste like?)

- Thank you. - Yes.

(His mentor has a curious expression.)

(Is something wrong?)

Thank you.

(Is there something wrong? Tasting ended without comments.)

(Surpass Your Mentor: Chinese cuisine group completed)

All evaluation has ended.

Contenders, please come forward and stand in a line.

(A nerve-wracking moment of evaluation)

I think that moment would be more nerve-wracking than cooking.

Chinese cuisine group, jjamppong.

I wasn't so confident.

I felt like it was a fight between myself and Young Jun.

I thought, "could I surpass them?"

And it was an anxious situation.

I was a bit pressured.

Since I had experience in Chinese cuisine,

I thought that expectation...

and evaluation criteria would be higher.

Here is the score...

from the special guest.

(Joo Hyun Wook was pointed out on the saltiness of jjamppong.)

(Lim Young Jun was complimented on the thin noodles.)

(Jeon Dong Jin was caught making a mistake during cooking process.)

(What is judge Jo's score, a regular at Chef Lim's restaurant?)

(Everyone was surprised with the unexpected score.)

(Jeong Dong Jin: 20, Joo Hyun Wook: 15)

(Lim Young Jun: 25)

Jeon Dong Jin earns 20 points. Joo Hyun Wook, 15 points.

Lim Young Jun gets 25 points.

(0 years of experience: 20 points 3 years of experience: 15 points)

(8 years of experience in Japanese cuisine: 25 points)

I felt like I was on cloud nine.

Something like this can really happen.

I earned 20 points.

Yes.

I was really satisfied with it, to be honest.

I thought something was wrong.

The saltiness.

Let's hear from the special guest...

(Why did Lim Young Jun get the highest score?)

why he gave Lim Young Jun the highest score.

Well, I'm sure it's based on personal preferences.

I thought it was seasoned the best.

And the smell of chives...

felt like a very new paradigm.

That felt very nice.

It was a taste that you don't often taste.

That's why I gave some points.

I think the answers I came up with worked well.

He gave me a very high point.

Jeon Dong Jin's jjamppong was amazing too.

But...

it felt very oily and heavy...

because of the oil from the brisket.

(The broth became heavy because of the oil.)

For Joo Hyun Wook's jjamppong,

the other seafood and ingredients...

harmonized well.

But the seasoning.

I like eating salty food.

I like salty food but it felt salty.

I thought...

if I was really running a business,

I would have lost one customer.

My pride was hurt.

The jjamppong of the Chinese cuisine group.

(The Chinese cuisine group: Who made the best jjamppong?)

The person who won first place in the mission will be revealed.

(Joo Hyun Wook's surf clam jjamppong in which he focused on the broth)

(Jeon Dong Jin's brisket jjamppong that made a deep flavour using meat)

(Lim Young Jun's soft tofu jjamppong that presented a new taste)

(Who will be the winner of the jjamppong mission?)

(Feeling nervous)

(Very nervous)

Why am I feeling nervous?

That's a factor.

(Will there be a change?)

(Survived)

(Joo Hyun Wook is in 1st place.)

That's a twist.

(This is a twist.)

(It's a twist.)

(He received the lowest score from the special guest.)

(Joo Hyun Wook won 1st place unlike the expectations.)

I think the tastes were the same.

I think the efforts you put in...

were shown well.

The reason why I gave him a higher point...

was because I could smell...

the chilli oil better.

I focused on my cooking method.

The harmony of the chilli oil...

and the broth.

Contender Joo Hyun Wook.

(Joo Hyun Wook's jjamppong demonstrated that well.)

There is a clean taste that the chilli oil gives.

There is a clean taste that the chicken broth gives too.

He satisfied all the criteria...

I focused on.

I thought it was a relief.

But I feel like I won by luck.

So I was disappointed by the result.

Well done.

(There is only one survivor left.)

(The final survivor will be revealed later.)

(It rained heavily on the day of the mission.)

(Chef Kim Min Sung seems to be very worried.)

- The Japanese group is in trouble. - Why?

We use dry bread crumbs.

They become soggy when it's humid.

The field environment is the worst today.

The person who overcomes this would be in first place.

That's right.

(Chef Kim Min Sung urgently gathered the group.)

- The weather is humid today. - Yes.

You'd have to control the timing well.

The temperature as well.

The fries would get ruined.

Okay.

(Which contender will survive after overcoming this crisis?)

(The Japanese cuisine group)

(Chef Kim Min Sung)

(Choi Jeong Hyun, Ha Jin Woo, Son Woo Sung, )

(Yoo Ji Min)

The group that will compete next...

is the Japanese cuisine group.

(The second Surpass Your Mentor competition: Japanese cuisine group)

The judges are Chef Kim Min Sung...

and the eating show creator who represents Korea,

Heebab.

(The special guest of the Japanese cuisine group: Heebab)

- Really? - Is it really Heebab?

It's real.

(This is amazing.)

(Eating show creator, Heebab)

(Mentor of the Japanese cuisine group, Chef Kim Min Sung)

Hello. I'm Heebab, an eating show creator.

(A gourmand and a gourmet)

(The eating show creator with 1.66 million subscribers)

(This is the wild halibut that I told you about.)

(This is a fried fish made with halibut and sea bream.)

Here you go.

Have some rice in between.

Like this.

(The person who Chef Kim made the most dishes for)

(The person who has eaten his dishes the most)

(Which contender will Heebab choose?)

I'll evaluate it well.

- Thank you. - Thank you.

(The contenders welcome her with a big round of applause.)

The crowd is excited.

(Clapping)

Don't they have to cook a large amount?

Shouldn't they cook like 20 servings?

She really eats well.

I wonder what the mission is. What is today's mission?

It's fried halibut.

- Nice. - Fried halibut?

(She is happy with the menu.)

(The highlighty of Japanese cuisine, fritter)

(Fried halibut)

(Whose fried halibut will surpass their mentor's?)

(Japanese cuisine group, 10 days before the match)

Hello.

It's been a while.

Right.

- We'll make fried halibut today. - Yes.

I recommend wild halibut when making dishes.

You can find aged raw fish...

in all the seasons.

It's about 15 dollars maximum.

The cheap ones are 5 to 8 dollars.

They're so cheap and nice.

They're wild so they also don't have a smell.

The ones from the farm...

smell when they're cooked.

There's a smell that only comes from the halibut from farms.

(Halibut from farms have a distinct smell.)

(He starts the recipe lesson.)

We're going to cut the skin.

We need to remove the scales.

If there are scales, the texture doesn't feel nice.

Stick the knife.

(Remove the flesh as much as possible with the knife.)

The bones should be lifted.

(Cutting)

As if you were scratching the bones.

(Cutting)

This is how it looks.

(The raw halibut became thin like paper.)

It will shake like this.

It's 180°C.

Fresh fish get cooked quickly.

(Deep fry it in 180°C oil.)

(Crispy outside and moist inside, fried halibut with thick flesh)

You need to use skills here.

There is no luck when it comes to making fritters.

Having a lot of experience builds the ability.

I chose the fried halibut mainly to see...

how much they practice.

(He chose fried halibut to test his students.)

(He prepared a surprise gift for the Japanese cuisine group.)

To welcome you to this group,

I engraved your names.

(A Japanese knife with their names engraved)

- It's a sashimi knife. - Thank you.

(He gives the gift to each of them with care.)

- Ha Jin Woo. - Yes.

When you have a knife with your name engraved on it,

you need to be responsible for your dishes.

- Yes. - How scary is that?

(Hoping they will carve their paths as cooks like the engraved names)

- Well done. - Thank you.

I came to Noryangjin with Jeong Hyun today as well.

(Son Woo Sung's camera, 2nd day in Noryangjin)

(Son Woo Sung's camera, 3rd day in Noryangjin)

(Endless practising)

(Choi Jeong Hyun's camera)

(Choi Jeong Hyun is preparing the halibut.)

Listening and doing it for yourself is totally different.

Even if I understood it theoretically,

I couldn't do it when I practised.

This is ruined.

(It's difficult to make it theirs.)

I have the least experience.

Since I have no experience in cooking,

I practised with the thought of starting all over again.

I practised really hard.

(Surpass Your Mentor, Japanese cuisine interim review)

This is the interim review.

The actual mission...

- will be after this review. - Yes.

Think of this as the actual mission...

and work carefully.

(Focusing)

(Feeling nervous)

(They have to prove the efforts made until now.)

Come forward.

(They get evaluated one by one.)

(The judges who know the best about fried halibut.)

(Kim In Jeong and Park Ik Jae)

I tried to stick to the basics...

and follow...

what you taught us.

(Would he have demonstrated Chef Kim's recipe well?)

(Feeling nervous)

It's delicious.

It's delicious.

(Trying to lower his cheekbones)

It barely has any fishy taste.

I think the fritter part was great too.

(How is Yoo Jin Min's fried halibut?)

(Nervous and anxious)

It looks a bit big.

There's a slight bitter taste.

I think it soaked too much oil.

Right.

The black part here.

This is what makes the bitter taste.

(The bitter taste came from the burned part.)

I was very flustered.

I thought I did well but I didn't.

(What about Ha Jin Woo who thinks making fritters is hard?)

When I look at it like this, the colour isn't so good.

It's a bit yellowish.

I think it would have been better if you fried it a bit more.

The halibut had some fishy taste.

I understand.

- The length is perfect. - Okay.

(Choi Jeong Hyun who practised the most)

(What will be the result of his blood, sweat, and tears?)

(Munching)

It tastes...

the worst.

I'm sorry to say this, but it tastes the worst.

It has a strong fishy taste, and it's very dry.

Compared to other contenders, your halibut is...

separate from the fritter batter.

You shouldn't work hard on something that's wrong.

Watch the video again,

and try to follow the exact recipe.

Yes, sir.

(Unlike what he expected, Choi Jeong Hyun got criticized.)

What did I do wrong when I worked so hard?

I almost got really emotional because I was so annoyed.

- Jeong Hyun. - Yes?

- Look at me. - Yes, sir.

I couldn't look at him.

Why did I place last?

Also, I don't like losing.

(Choi Jeong Hyun hits the limit despite his hard work.)

Since you have to work with oil,

please stay safe and do your best.

The mission will start now.

(Japanese cuisine group's Surpass Your Mentor starts.)

(They return to their places in perfect order.)

- Good luck. - Good luck.

Even if I can't surpass the chef,

I should try to reach his level.

I'm at the bottom right now.

During the interim review,

I failed to fulfil their expectations.

I should stay calm and focus on what I have to do today.

While following the chef's exact recipe,

I should add my personality to it.

I don't know about first place,

but I will place second no matter what.

You have a total of 60 minutes.

Once you're done cooking, please ring the bell.

Today's humidity... It rained outside.

(It's raining mercilessly.)

How they compensate for that...

will depend on how hard they practised.

Their salads and sauces.

Please take a careful look at them.

(13. Ha Jin Woo, 15. Yoo Ji Min)

(The two contenders quickly start to prep the fish.)

(Looking like he's at his job)

Is he the most experienced?

Yoo Ji Min.

Contender Yoo Ji Min is...

currently working at a restaurant.

He's slicing the fish very skilfully.

He's aware that he's more advanced than others,

so he teaches and helps them out.

(He's the first to finish prepping the halibut.)

(The two contenders are finishing up...)

(the prepping of halibut.)

Who is he?

- Choi Jeong Hyun. - Choi Jeong Hyun? I see.

Among the four contenders,

he worked the hardest.

Does he have no cooking experience?

He's clearly slower than others.

(Controlling his mind)

(Focused)

(He's slower than others, )

(but Choi Jeong Hyun is keeping his own pace.)

(Out of 60 minutes, 20 minutes passed.)

So far, the contender...

who's advanced the most is Son Woo Sung.

(He's coating the halibut with fritter batter.)

Even during the interim review,

he was the first to finish and made the best dish.

(Will Son Woo Sung remain in 1st place...)

(like during the interim review?)

He just needs to deep-fry it, right?

What needs to be done to get rid of the humidity?

The humidity in the air will go into the batter.

When the batter goes in the oil, the sound is different.

The cooking time is also different.

(How will the contenders fry...)

(to get rid of the humidity?)

They're starting to deep-fry it.

(14. Son Woo Sung)

The chef told us to be careful...

when deep-frying because of the humid weather.

When I checked the temperature and did a test,

it came out nice and crunchy.

I thought, "I should do what I've been doing."

(Son Woo Sung cooked it how he usually does...)

(after checking the temperature.)

I deep-fried it a minute longer.

(However, Ha Jin Woo increased the cooking time.)

It could burn if you aren't careful.

Between 165 and 170°C, I deep-fried it 1 minute longer.

(Ha Jin Woo changed the frying time and the temperature...)

(unlike what he usually does.)

(Remaining time, 26 minutes)

(Son Woo Sung starts to make the sauce.)

While making tartar sauce,

I thought about how to make it less heavy.

I decided to add jalapeno.

(Jalapeno)

(Son Woo Sung's sauce, jalapeno tartar sauce)

(Each of them make their own tartar sauce.)

- The tartar sauce is important. - I agree.

It's essential when it comes to fried fish.

- Tartar sauce is essential. - Exactly.

(Yoo Ji Min, on the other hand)

(He's using soy sauce.)

Yoo Ji Min is the only one making a different sauce.

(Dried bonito)

(Ginger)

It's called tendashi.

It's a dipping sauce for tempura.

Why is he making that?

(Will the difference work against him?)

(Or will it help him?)

(Ha Jin Woo is making an orange salad.)

That's...

I'm not sure about that.

With orange that's very fragrant and sweet,

- and warm... - Fried food.

When it's eaten with fried food,

the fish taste would disappear.

(His orange salad makes them worried.)

(How will Ha Jin Woo's dish be evaluated?)

(Son Woo Sung finishes cooking.)

(Ha Jin Woo finishes cooking.)

You have eight minutes left.

- Okay. - Okay.

(Yoo Ji Min is deep-frying the halibut.)

Yoo Ji Min is...

(There are 8 minutes left.)

deep-frying the fish.

You can tell that the colour turned out well.

(Choi Jeong Hyun is finishing up the plating.)

It'd be fun to watch the rebellion of the one at the bottom.

(Choi Jeong Hyun at the bottom...)

(and Yoo Jin Min who wants to clear his name finish cooking.)

Everyone finished in time.

(Japanese cuisine group's mission: Fried halibut)

(The entire Japanese cuisine group cleared the mission.)

It's Son Woo Sung who was the first to finish cooking.

(Contender Son Woo Sung is evaluated first.)

We'll taste it

The colour came out beautifully.

When I took it out of the oil, I saw that it came out crunchy.

I felt very confident.

(How will Son Woo Sung's fried halibut be evaluated?)

All right, please tell us about your dish.

It's fried halibut...

strongly recommended by Son Woo Sung.

It's called Strongly Recommended Halibut,

which was named by my daughter.

"Strongly Recommended Halibut?"

In case the fried food alone is heavy,

I prepared cabbage salad with yuzu dressing on the side.

(Changes in Son Woo Sung's fried halibut)

(Yuzu dressing)

I also added jalapeno to the tartar sauce...

for a refreshing taste.

- Should I pour the yuzu dressing? - Yes.

- Before eating it? - Yes.

After that...

(Will it make his food less heavy as he intended?)

(Heebab tries it without the sauce first.)

(Humming)

(This time, she tries it with jalapeno tartar sauce.)

(Her eyes widened.)

(CEO Paik takes a bite too.)

(What's this taste?)

The jalapeno in the tartar sauce made it unusual.

I like the jalapeno.

(The jalapeno was a stroke of genius.)

I like this idea.

(The judges compliment on his sauce.)

(Chef Kim Min Sung checks...)

(the quality of Son Woo Sung's fried food.)

(Did it come out crunchy?)

(The suffocating evaluation time)

(Frigid)

As expected, it was affected by the humidity.

It became a little soggy.

Compared to Chef Kim's fried halibut,

this seems greasier.

I don't know if it's because of the humidity.

Even though the colour would be lost,

you could've made it crunchier by frying it longer.

(The judges' negative comment on the fried food)

Your fried halibut...

(His fried halibut leave a lot of regret.)

could have been much better.

Okay.

(Soggy fried halibut)

(Son Woo Sung failed to overcome the humidity.)

Next is the one who finished in second,

Ha Jin Woo.

(Contender Ha Jin Woo is evaluated second.)

I was confident about...

my fried food and salad.

I'm happy with what I made.

What's this?

My dish is called...

Crunchy Fried Halibut Orange from Nature.

(Crunchy Fried Halibut Orange from Nature)

Why is it from nature?

I wanted to make it distinct with wild halibut...

and a special salad.

It was to emphasize that it's wild halibut...

that's made crunchy.

What type of sauce is it?

It's tartar...

with omegashi.

- Omegashi? - Yes.

- What's omegashi? - What's that?

- What's that? - Pardon me?

(He's never heard of it before.)

Umegashi?

- Umegashi? - Yes.

- Umeboshi. - Umeboshi.

Umeboshi. I'm sorry.

I'm so nervous.

(He called it omegashi out of nervousness.)

- Then why is it this colour? - I know.

(Red umeboshi tartar sauce)

(Ha Jin Woo's umeboshi tartar sauce)

(Chef Kim Min Sung's umeboshi tartar sauce)

It's made with wild plums from Japan, so the colour is...

"Wild plums from Japan?"

Wild plums?

Korean plums are green,

but Japanese plums are red.

Japanese plums are green too,

but colouring gets added to them.

(When perilla mint leaves are added to green plums, )

(they turn into red umeboshi.)

(He turned umeboshi into some wild fruit.)

(He didn't study the ingredients well enough again.)

To lessen the greasy taste of fried halibut,

I made the tartar sauce slightly sour.

(Changes in Ha Jin Woo's fried halibut: Umeboshi tartar sauce)

What's this?

This.

It's a mix of orange...

and onions.

When you eat it with the salad,

the fried halibut won't taste so heavy.

(Orange salad to reduce the heavy taste of fried food)

Wrap it with orange and cabbage.

You'll experience the unique taste of Jeju oranges.

- Jeju oranges? - Jeju oranges?

- Yes. - Oranges don't grow in Jeju.

They don't grow there.

You mean, oranges from California?

You come up with stories so carelessly.

(He makes up stories that don't make sense.)

I'm sorry. I wasn't the one who bought them.

I would have bought products from Jeju.

- Oranges don't grow on Jeju Island. - Oranges don't grow on Jeju Island.

(He's so helpless.)

(Come on, Jin Woo.)

Without studying,

he lied to make himself look good.

That's not the right attitude of a businessperson.

(His storytelling is lacking. Will he be okay?)

(Checking Ha Jin Woo's fried food)

It's fried well.

(Chef Kim Min Sung's first compliment on fried halibut)

Should I put onions and salad...

on the orange slice and wrap them?

That's correct.

(How do the orange salad and fried halibut taste together?)

(Heebab also takes a big bite.)

It's unique with the orange.

Yes.

But for me...

(What will Heebab's comment be?)

They don't go well together.

The fried halibut and the salad.

(Heebab doesn't think that the orange salad makes a good pair.)

Young people can take nice photos...

to upload on social media.

With that in mind, I used expensive oranges.

- For posting? - Yes.

(Suddenly, he looks upset...)

(after hearing Heebab's negative comment.)

- I enjoyed it. - Me too.

Thank you.

(Ha Jin Woo received both compliments and criticism.)

Next up is Choi Jeong Hyun.

Personally, I can't wait to try his food.

Up until now,

I worked hard while enjoying it.

I didn't work hard out of desperation.

But this time, I gave it my all.

The name of my dish signifies...

my aspiration to make the best fried halibut.

It's called Crunchy Outside,

Moist Inside, Strongest Fried Halibut.

(His cute name makes them put down their guards.)

Crunchy Outside, Moist Inside, Strongest Fried Halibut.

The strongest?

Is this tartar sauce?

Is there anything special about it?

I added eggs and pickles.

(Changes in Choi Jeong Hyun's fried halibut: Pickle tartar sauce)

(He added a refreshing taste with minced pickles.)

As I lack experience in deep-frying,

I spent a lot of time practising deep-frying.

To make something that most people enjoy,

I had to pick tartar sauce.

Are you saying that you made it...

as original as possible?

Yes, I focused a lot more on the fried food.

- On the fried food? - By the way...

Yes?

I worked hard. I'm sorry.

The mission was surpassing your mentor,

but I only did the requirement.

I thought that I had a chance of getting eliminated.

What's popular could be the taste.

The colour is beautiful.

(The fried food looks nice and golden.)

(Does it taste as good as its colour?)

(Exclaiming)

It's really...

(Continuously in awe)

(What does Chef Kim Min Sung think?)

How is the fried halibut?

It's soggy.

Soggy? I'm sorry.

(He fails to get positive comment from Chef Kim Min Sung.)

(Getting emotional)

(Two contenders received opposite evaluations from their mentor.)

(Opposing reactions from the judges)

(What will happen to Choi Jeong Hyun?)

(Will Choi Jeong Hyun be able to survive?)

Lastly...

(Yoo Ji Min is last to be evaluated.)

I wanted to win first place in the Japanese cuisine group.

It'd be meaningless unless I win first place.

The name of my dish is...

Shining Fried Halibut.

Its hunting habit of never losing its prey.

Like halibut that comes above water...

by wagging its tail powerfully,

I'd like to go after something endlessly...

and make my life shine.

That's why I called my dish Shining Fried Halibut.

Here's how to enjoy my fried halibut.

Dip some cabbage in dendashi.

(Changes in Yoo Ji Min's fried halibut)

(Dendashi, a Japanese-style soy sauce for tempura)

Put it on the fried halibut and enjoy them together.

Oh, like a wrap?

Dip some cabbage in dendashi until it's wet.

Like this?

(Enjoy it on top of fried halibut.)

(How does it taste?)

(Big bite)

(How does it taste?)

(A big bite)

I made it crunchy outside and moist inside as Chef Kim taught us.

I also gave it another texture with cabbage.

(Crunchy and moist fried food with the texture of cabbage)

(Will Yoo Ji Min's intention be delivered?)

The other contenders made tartar sauce, which is popular.

What made you pick this sauce?

I wasn't sure about reducing the heavy taste with tartar sauce.

I wanted to get rid of the heavy taste instead.

It's fascinating because it's unusual.

Crunchiness in the cabbage...

compensates for the soggy fried food.

It has many advantages.

(Positive feedback on his sauce)

- Good job. - Well done.

(Yoo Ji Min's idea was brilliant.)

(The entire Japanese cuisine group is evaluated.)

(Time flew by like the pouring rain.)

Everyone has been evaluated.

Contenders, please step forward...

and stand in line.

Scores given by special guests will be revealed.

Scores given by special guests...

are revealed.

(Everyone is surprised.)

(What's the result that surprised everyone?)

(24 points from Heebab, 1st place: Choi Jeong Hyun)

(18 points from Heebab, 4th place: Ha Jin Woo)

(Choi Jeong Hyun places 1st in Special Guests' Score.)

Gosh, Choi Jeong Hyun.

Jeong Hyun won first place.

Jeong Hyun won first place.

(Choi Jeong Hyun received the highest score.)

Twenty-four, eighteen, twenty-three, and twenty-two.

Choi Jeong Hyun received 24 points.

Number one in my judging criteria was...

being closest to Chef Kim's...

fried halibut.

It had to taste light...

and moist at the same time.

Choi Jeong Hyun's fried halibut met those criteria the most.

Do I have a chance of winning?

Will I rise from the bottom to the top and write history?

What about Ha Jin Woo? You gave him the lowest score.

His sauce was salty...

as well as the salad.

- Were they salty? - Yes, they were too salty for me.

Compared to other contenders', his sauce didn't go well...

with the fried halibut.

Was his attempt too unconventional?

Right.

After including the score from Chef Kim Min Sung,

I'll announce the one who placed first.

Japanese cuisine group's fried halibut.

I bet it will be Son Woo Sung.

- Who will it be? - Woo Sung?

- Ji Min has a chance too. - The first-place winner...

The first-place winner is revealed.

(My goodness)

(Dropping his jaw)

(1st place is Yoo Ji Min.)

Seriously?

(68 points added from Chef Kim Min Sung)

(He places 1st with a total score of 90 points.)

Yoo Ji Min has survived.

(Yoo Ji Min places 1st in the Japanese cuisine group.)

- It's close to the perfect score. - I know.

This was the biggest risk today.

Humidity.

How to compensate for the humidity?

That was the most important for me.

None of you made it very crunchy,

but when it comes to compensating it,

Yoo Ji Min made a cabbage salad.

He had us dip it in the tendashi sauce...

- to get rid of... - He forced us to eat them together.

He forced us to eat them together, but they were good.

They made a good pair.

Actually, I'm impatient.

Instead of being impatient, I told myself that I was a beginner.

I only follow the assigned recipes.

(The result of being devoted to his foundation)

Let's take time.

I will announce...

those in 2nd, 3rd, and 4th place at the same time.

- Well done. - Good job, everyone.

(Who will be eliminated from the Japanese cuisine group?)

(Chinese cuisine group: Joo Hyun Wook, survived)

(Jeon Dong Jin, Lim Young Jun, deferred)

(Japanese cuisine group: Yoo Ji Mn, survived)

(Choi Jeong Hyun, Ha Jin Woo, Son Woo Sung, deferred)

(Who will be eliminated...)

(from the Chinese and Japanese cuisine groups?)

From this mission,

I will announce those who survived and those who are eliminated.

I'll start with Chef Lim Tae Hoon's Chinese cuisine group.

(Starting with Chef Lim Tae Hoon's Chinese cuisine group)

Among the three,

Joo Hyun Wook who survived by winning first place.

(15 from Jo Jang Hyuk, 60 from Chef Lim Tae Hoon)

(Joo Hyun Wook's total score: 75 points)

Please stand next to the chef.

(Joo Hyun Wook survives automatically.)

Contender Number 3 and 18 remain.

(Between the two, )

(only one will survive.)

I will announce...

(Announcing 2nd place)

the second place who will survive.

I've been thinking...

that I couldn't defeat Hyun Wook.

When I heard that Hyun Wook placed first,

I thought that I had a chance to survive.

I don't think that I'll come last.

I trust myself enough.

Please show us the result.

(Only one more pupil will survive.)

(Who will be the last to survive?)

(Jeon Dong Jin, Joo Hyun Wook, survived)

(With a difference of 5 points, Jeon Dong Jin survived.)

(Everyone is astonished.)

(Shaking his head)

(Their fate was decided by a small difference.)

Forty points?

He gave Young Jun 40 points.

(Again, Jeon Dong Jin barely survived.)

Dong Jin's survival is lasting a long time.

He must be good.

I feel bad for Young Jun.

(He thought that he wouldn't be eliminated.)

Contender Number Three,

please stand next to the chef.

(The pressure of having to eliminate his pupil)

- There are more and more twists. - I know.

(Continuing twists)

In the Chinese cuisine group,

Lim Young Jun was selected number one...

by the special guest.

However, from Chef Lim Tae Hoon who was in charge of him,

he received the lowest score.

(He gets eliminated by the lowest score from the chef in charge.)

(Lim Young Jun, eliminated)

The thought of getting eliminated...

brought tears to my eyes.

I never expected that to come.

I was very shocked.

(It's more painful as he didn't expect it.)

Contender Number 18, please go back to your place.

Young Jun is a sweet person.

He's also competent.

I'm sure that he learned a lot.

One day, he'll become a chef.

I believe that he'll own a restaurant one day.

I hope that he'll become strong.

(He hopes that he'll grow to be stronger.)

I think that I presented a dish...

that didn't meet his expectations.

I probably disappointed him a lot.

(My cooking might have disappointed the chef.)

This is a survival show and a competition,

but I met great people.

I must be blessed with good people around me.

(The best Chinese cuisine!)

(Hard work always pays off!)

Although we were competing against each other,

we wished each other good luck before starting.

It felt like a friendly competition.

I gained a lot,

but I could have gained more.

(As he gained a lot, he feels more regretful.)

Why did I get eliminated already? It's a bummer.

(Regrets haunt him.)

It's a bummer.

Next,

Japanese cuisine group, please come forward.

(Announcing the second survivor and eliminated contender)

(Feeling pressured as their dreams are at stake)

I can't imagine who will get eliminated in this group.

(The Japanese cuisine group's fight was neck and neck.)

He survived because he placed first in the group.

Yoo Ji Min, please stand next to the chef.

(Yoo Ji Min in 1st place survives automatically.)

Among three of you in the Japanese cuisine group,

the 2nd, 3rd, and 4th place.

(Revealing the 2nd, 3rd, and 4th place)

I will announce the ranking.

(Who from the Japanese cuisine group will be eliminated?)

(Scores from Heebab, Chef Kim Min Sung, Total)

(Choi Jeong Hyun, survived, Ha Jin Woo, eliminated)

(2nd: Son Woo Sung, 3rd: Choi Jeong Hyun, 4th: Ha Jin Woo)

(Choi Jeong Hyun 84, Ha Jin Woo: 83, Son Woo Sung: 85)

(Ha Jin Woo is eliminated from the Japanese cuisine group.)

A difference of one point.

Goodness.

(Elimination was determined by 1 point.)

Contenders who placed 2nd and 3rd,

please stand next to the chef.

Chef Kim Min Sung was the chef in charge.

Please tell us...

how you picked 2nd and 3rd place.

The deep-frying mission is harder than you think.

It's affected a lot by the weather.

Before they started the mission,

I told the contenders.

The weather will have a big effect.

I told them to be careful of the humidity.

Ha Jin Woo's fried halibut was crunchy...

while the others were all soggy.

So I gave him the second highest score.

He wouldn't be eliminated based on my evaluation.

Due to the score from Special Guest Heebab,

the ranking changed.

As someone who runs a business,

he failed to satisfy his customer.

So I have no more to say.

(Ha Jin Woo failed to satisfy his customer, )

(which is the most important.)

Contender Number 13, please go back to your place.

(Ha Jin Woo looks cheerless as he goes back to his place.)

(His mentor feels torn.)

Compared to what I practised,

I thought my dish turned out well.

When I got the opposite result,

I was quite disappointed.

It was very difficult for our chefs to make their decision.

However, it can't be helped.

The contenders were eliminated for such reasons.

(A wall they must face to go farther)

(A wall that they must overcome)

(Changing one's life)

(Paik Jong Won Project continues.)

(Their work experience is in doubt.)

(An appearance of a dark horse?)

(Which contender surprises everyone?)

(Which contender will...)

(surpass the mentor?)

(The contenders evolve once more.)

(Their only goal is winning 1st place.)

(An intense competition for survival)

(More than any other mission)

(Their confidence level at maximum)

(Eating)

(A dish made with all their effort possible)

(However, )

(a bombardment of criticism)

(His bad habit)

(It stabbed him on his back.)

(I'm scared...)

(to try it.)

(The chef refuses to taste it?)

(Bursting out moaning)

(The sighing gets deeper.)

(Personally, I don't like it.)

(Endless despair)

(The complete opposite of what they expected)

(A brutal competition during Surpass Your Mentor)

I will reveal it now.

(The end of their long march)

Dramaday.me

(Paik's Les Miserables)