1
00:00:01,367 --> 00:00:03,600
I'm Bobby Flay.
Each week, one brave chef

2
00:00:03,767 --> 00:00:05,467
will try to take me down
in my house.

3
00:00:05,633 --> 00:00:07,066
-This is my show.
-Today it is.

4
00:00:07,233 --> 00:00:08,100
Tomorrow, who knows?

5
00:00:08,100 --> 00:00:09,767
-Ooh.
-Trash talking.

6
00:00:09,767 --> 00:00:12,700
This culinary battle is gonna
shake down in two rounds.

7
00:00:12,867 --> 00:00:14,200
-[bell dings]
-Round one, to get to me,

8
00:00:14,367 --> 00:00:15,500
two contenders have to go

9
00:00:15,667 --> 00:00:18,266
through each other using
an ingredient of my choice.

10
00:00:18,433 --> 00:00:19,633
It's do or die, Bobby.

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00:00:19,800 --> 00:00:22,266
[Bobby] Two people that know
me well will decide who's got

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00:00:22,433 --> 00:00:24,166
the skills to beat me.
-Yeah!

13
00:00:24,166 --> 00:00:25,900
-[bell dings]
-[Bobby] Round two,
I go head-to-head

14
00:00:26,066 --> 00:00:27,700
with the winning contender.
-Let's go!

15
00:00:27,867 --> 00:00:31,000
It's their turn to surprise me
with their signature dish.

16
00:00:31,166 --> 00:00:32,467
-What?
-Ah!

17
00:00:32,633 --> 00:00:33,667
Don't try this at home.

18
00:00:33,667 --> 00:00:35,600
I know you didn't Bobby!

19
00:00:35,767 --> 00:00:36,667
[Bobby] Bottom line...

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00:00:36,834 --> 00:00:38,467
You're gonna run out of time!

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00:00:38,467 --> 00:00:40,567
Everyone's out to beat me.

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00:00:40,734 --> 00:00:42,900
-[audience cheers]
-[bell dings]

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00:00:44,767 --> 00:00:47,066
Y'all ready for a good time?
Let's go.

24
00:00:47,233 --> 00:00:48,600
[audience cheers]

25
00:00:48,767 --> 00:00:51,400
Here to tease,
distract, and throw me off,

26
00:00:51,567 --> 00:00:53,266
it's Food Network's
Damaris Phillips

27
00:00:53,266 --> 00:00:54,867
and Christian Petroni.

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00:00:54,867 --> 00:00:58,200
Five, six, seven, eight.
And ha, ha, ha.

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00:00:58,367 --> 00:01:00,367
-[upbeat music playing]
-[audience cheers]

30
00:01:04,000 --> 00:01:06,166
-Nailed it.
-What is that move?

31
00:01:06,166 --> 00:01:08,200
We're still workshopping it.

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00:01:08,367 --> 00:01:10,667
In my defense, I didn't get
the choreography

33
00:01:10,834 --> 00:01:11,767
till this morning.

34
00:01:11,767 --> 00:01:14,266
[Damaris and Bobby laugh]

35
00:01:14,266 --> 00:01:18,000
So, Christian and I were
thinking that we might do

36
00:01:18,166 --> 00:01:20,467
a little Bobby re-brand.
-Really?

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00:01:20,467 --> 00:01:22,367
We're gonna start with,
like, nicknames.

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00:01:22,367 --> 00:01:24,066
What about Bobbo?

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00:01:24,233 --> 00:01:25,400
-No, that's what you...
-What's up, Bobbo?

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00:01:25,567 --> 00:01:27,100
-That's what you call me.
-OK, OK, OK, OK.

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00:01:27,266 --> 00:01:28,567
-How about Robbie?
-No.

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00:01:28,734 --> 00:01:32,200
OK, OK.
What about Flayer?

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00:01:32,367 --> 00:01:37,000
Like player, but with Flay?
He's a flayer!

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00:01:37,166 --> 00:01:39,100
-It works!
-I'm always gonna be Bobby.

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00:01:39,100 --> 00:01:41,467
-We'll see.
-[audience cheers]

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00:01:41,633 --> 00:01:43,667
You've got some very stiff
competition tonight,

47
00:01:43,834 --> 00:01:45,467
so don't get flazy.

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00:01:45,633 --> 00:01:48,100
[laughs]
That got me.

49
00:01:48,266 --> 00:01:49,433
That was good.

50
00:01:50,200 --> 00:01:53,367
Our first contender is a proud
Native American chef,

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00:01:53,533 --> 00:01:56,367
and she's ready to put
indigenous cuisine on the map.

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00:01:56,367 --> 00:02:00,100
From Los Angeles,
California, Chef Pyet Despain.

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00:02:00,266 --> 00:02:02,166
-[audience cheers]
-Yeah!

54
00:02:02,166 --> 00:02:04,000
[upbeat music playing]

55
00:02:08,567 --> 00:02:10,900
Our next contender has
mastered Korean cuisine

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00:02:11,066 --> 00:02:14,400
under your friend, Esther Choi.
-[Christian] Legend.

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00:02:14,567 --> 00:02:15,700
Legend.

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00:02:15,700 --> 00:02:18,066
Tonight, she's ready to step
out of her mentor's shadow

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00:02:18,233 --> 00:02:21,100
and take you down herself.
From New York City,

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00:02:22,066 --> 00:02:23,266
Chef Ilji Chung.

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00:02:23,433 --> 00:02:25,367
[audience cheers]

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00:02:28,867 --> 00:02:30,600
You're going down, Bobby.

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00:02:30,767 --> 00:02:32,700
[audience laughs]

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00:02:34,667 --> 00:02:36,667
Pyet, Ilji, how
you guys doing?

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00:02:36,834 --> 00:02:38,500
-Great.
-[Bobby] Nice to see you.

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00:02:38,667 --> 00:02:39,800
Here's the way
it's gonna work.

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00:02:39,967 --> 00:02:41,567
I'm gonna put 20 minutes
on the clock.

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I'm gonna give you
an ingredient of my choice,

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and you must make
that ingredient the star

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00:02:45,834 --> 00:02:48,000
of your dish.
And that ingredient is...

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00:02:49,900 --> 00:02:51,467
-rainbow trout.
-All right.

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00:02:51,467 --> 00:02:53,000
-[audience] Ooh.
-[audience applauds]

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00:02:53,166 --> 00:02:55,166
That's a great ingredient.

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00:02:55,333 --> 00:02:57,767
[Pyet] I actually don't work
with trout at all.

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00:02:57,767 --> 00:03:00,700
I'm a prairie native,
so we actually use a lot

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00:03:00,867 --> 00:03:03,200
of bison, venison.

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00:03:03,367 --> 00:03:05,000
All right, guys,
20 minutes on the clock.

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Don't pout over
the rainbow trout.

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00:03:07,467 --> 00:03:09,467
-[bell dings]
-[audience cheers]

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00:03:15,166 --> 00:03:17,300
Rainbow trout.
What would you do here?

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00:03:17,467 --> 00:03:19,166
You know, my favorite is
smoked trout.

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00:03:19,333 --> 00:03:21,600
[Bobby] It's so thin,
it would cook very quickly.

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00:03:21,767 --> 00:03:23,667
And the texture's
so flaky and tender.

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00:03:23,667 --> 00:03:25,367
I love the way
she's prior roasting

85
00:03:25,533 --> 00:03:26,567
the corn and the peppers.

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00:03:26,567 --> 00:03:28,667
With that being said,
why don't I head in there?

87
00:03:31,967 --> 00:03:33,300
-[Christian] Chef!
-[Pyet] Hello!

88
00:03:33,467 --> 00:03:35,467
-How you doing?
-I'm good, how are you?

89
00:03:35,633 --> 00:03:36,567
It's already
smelling good over here.

90
00:03:36,567 --> 00:03:37,867
You're roasting some peppers.

91
00:03:38,033 --> 00:03:40,300
Pyet is using ingredients
that I'm used to using.

92
00:03:40,467 --> 00:03:42,767
There's a lot
of Southwest America there.

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00:03:42,767 --> 00:03:45,567
My strategy is to bring both
of my cultural heritages --

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00:03:45,734 --> 00:03:47,266
Native American
and Mexican-American

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00:03:47,266 --> 00:03:49,166
and fusing them together.

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00:03:49,333 --> 00:03:52,266
So I'm gonna do
a pescado zarandeado.

97
00:03:52,433 --> 00:03:53,600
It's made
with a bunch of chiles.

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00:03:53,767 --> 00:03:55,367
It has a nice
little punch to it.

99
00:03:55,533 --> 00:03:58,066
The arbol is gonna give it
that nice spice that you need,

100
00:03:58,233 --> 00:04:00,500
and the guajillo and ancho
are gonna give it that really

101
00:04:00,667 --> 00:04:01,667
nice smokiness.

102
00:04:01,667 --> 00:04:03,467
We cook with our hands
around here.

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00:04:05,200 --> 00:04:08,467
I'm a member of the Prairie
Band Potawatomi Nation tribe.

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00:04:08,633 --> 00:04:12,367
My goal is to always highlight
my culture first and foremost.

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00:04:12,367 --> 00:04:14,767
After I graduated
culinary school, I started

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00:04:14,767 --> 00:04:16,300
my private-chef business.

107
00:04:16,467 --> 00:04:20,000
I worked my way up to being
named the top 25 private chefs

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00:04:20,000 --> 00:04:22,800
in Los Angeles
by Entrepreneur Magazine.

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00:04:22,967 --> 00:04:26,467
Tonight, I'm here to represent
indigenous and Mexican-American

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00:04:26,633 --> 00:04:28,000
female chefs.

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00:04:28,000 --> 00:04:29,600
Bobby, buckle up, buttercup,

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00:04:29,767 --> 00:04:31,667
because I'm on my way
to beat your butt.

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-Hello, young lady.
-Hello.

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00:04:35,266 --> 00:04:38,066
Ilji is Esther Choi's
chef de cuisine.

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00:04:38,233 --> 00:04:40,967
Esther's already competed
in this arena a few times,

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so now she's sending
in her disciples.

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00:04:42,767 --> 00:04:43,867
[chuckles]

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00:04:43,867 --> 00:04:45,266
They're very strong women

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00:04:45,266 --> 00:04:46,767
and amazing chefs.
-[Damaris] Yeah.

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00:04:48,400 --> 00:04:51,600
[Ilji] After I worked in Korea,
I moved to the States

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00:04:51,767 --> 00:04:54,667
and worked as executive chef
with Esther Choi, and then

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00:04:54,667 --> 00:04:57,467
I became culinary director
of her team.

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00:04:57,633 --> 00:04:59,600
I'm always
a behind-the-scenes chef.

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00:04:59,767 --> 00:05:04,767
I never got to show who really
I am, not as a team, so beating

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00:05:04,767 --> 00:05:09,300
Chef Bobby is gonna be a big
turning point for me, so...

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00:05:09,467 --> 00:05:10,767
Yay!

127
00:05:10,767 --> 00:05:12,000
What are you working with?

128
00:05:12,166 --> 00:05:15,867
I'm making crispy-skin trout,
with soy-gochujang

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00:05:16,033 --> 00:05:18,600
braised potato
with a kimchi gremolata.

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00:05:18,767 --> 00:05:21,467
I am infusing
all the flavor in the potato

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00:05:21,467 --> 00:05:23,567
because I don't wanna
overpower the fish

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00:05:23,567 --> 00:05:25,166
with any other ingredient.

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00:05:25,333 --> 00:05:28,900
So I'm making my soy-braised
liquid with scallion,

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00:05:29,066 --> 00:05:32,567
onion, ginger, gochujang,
brown sugar, and mirin.

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00:05:32,734 --> 00:05:35,066
And then I'm gonna serve
it with kimchi gremolata.

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It's chopped kimchi,
parsley, lemon zest.

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00:05:38,333 --> 00:05:40,767
Gonna bring crunch
and acidity for my plate.

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Love it.
You gonna make Bob cry?

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00:05:43,266 --> 00:05:44,400
[both laugh]

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00:05:44,567 --> 00:05:46,000
[Christian]
I know you got this, Chef.

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00:05:46,166 --> 00:05:47,400
We got 13 minutes left?

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00:05:47,567 --> 00:05:49,767
♪♪

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00:05:49,934 --> 00:05:51,000
[Pyet]
I take a look at my chiles,

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00:05:51,166 --> 00:05:53,066
and I see that
they are all very soft.

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00:05:53,233 --> 00:05:56,100
I'm adding some fresh garlic
and charred onion.

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00:05:56,100 --> 00:05:59,100
What I need is a nice,
spreadable chile paste.

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00:05:59,100 --> 00:06:01,700
I just need four good pieces.

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00:06:01,867 --> 00:06:04,467
I wanna be very wary of
all of those little pin bones,

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00:06:04,467 --> 00:06:08,500
so I slice them off as
cleanly as I possibly can.

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00:06:09,467 --> 00:06:12,000
Ilji has out
her little tweezers.

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00:06:12,000 --> 00:06:14,467
I need to see what's going
on in there, gentlemen.

152
00:06:14,633 --> 00:06:16,700
-Ten minutes left.
-[audience applauds]

153
00:06:19,166 --> 00:06:21,066
Wow, I see you
with those little pin bones.

154
00:06:21,233 --> 00:06:22,900
-That's the scariest part.
-[Ilji] Yeah.

155
00:06:23,066 --> 00:06:24,600
[Damaris] And probably
the most time consuming.

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00:06:24,767 --> 00:06:26,767
I don't wanna give you
guys any pin bones.

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00:06:26,767 --> 00:06:28,667
How do you feel about Pyet?

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00:06:28,834 --> 00:06:29,967
I never heard
about her before.

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00:06:30,133 --> 00:06:31,467
[audience] Oh!

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00:06:31,633 --> 00:06:33,667
You finna find out
today, sweetheart.

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00:06:33,667 --> 00:06:35,367
-Oh!
-All right.

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00:06:35,533 --> 00:06:37,100
[audience] Oh.

163
00:06:37,100 --> 00:06:38,567
Pyet, how's it going
over here?

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00:06:38,567 --> 00:06:39,900
It's good.

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00:06:40,066 --> 00:06:42,000
[Damaris] In here,
you have dried chilies.

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00:06:42,000 --> 00:06:44,867
I have a little bit of acid,
honey, salt, garlic.

167
00:06:46,300 --> 00:06:48,100
[Damaris] Oh.
This is lovely.

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00:06:48,100 --> 00:06:49,667
And this just caramelizes
right on there.

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00:06:49,667 --> 00:06:50,667
Yep.

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00:06:50,834 --> 00:06:52,400
And how are you feeling
about Ilji?

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00:06:52,567 --> 00:06:54,800
She's got some big names
behind her, and I'm really

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00:06:54,967 --> 00:06:56,600
happy that she's here,
but I'll be even happier

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00:06:56,767 --> 00:06:58,567
when I beat her.
-Oh!

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00:06:58,567 --> 00:06:59,767
[audience] Ooh.

175
00:07:00,800 --> 00:07:02,100
[Christian]
Just under five minutes.

176
00:07:02,266 --> 00:07:04,100
[audience applauds]

177
00:07:04,266 --> 00:07:07,100
[Ilji] I'm pan-searing
the trout skin side down

178
00:07:07,266 --> 00:07:10,567
to make the skin
perfectly crispy.

179
00:07:10,567 --> 00:07:13,166
[Pyet] I really enjoy
cooking over open fire.

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00:07:13,333 --> 00:07:16,066
It just adds a nice smokiness.

181
00:07:16,233 --> 00:07:18,000
[Bobby]
Forty seconds.

182
00:07:18,166 --> 00:07:20,266
My bell pepper and my corn
are nice and cooled.

183
00:07:20,266 --> 00:07:23,066
I can get them cut up
and into my hydro crisp salad.

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00:07:24,400 --> 00:07:27,500
[Ilji] I put down soy-gochujang
braise, potato first,

185
00:07:27,667 --> 00:07:28,767
then put the trout.

186
00:07:29,867 --> 00:07:33,100
[all]
Ten, nine, eight, seven...

187
00:07:33,100 --> 00:07:34,767
[Ilji]
I top with the kimchi gremolata.

188
00:07:34,934 --> 00:07:36,867
-...five, four,
-Go, go, go.

189
00:07:37,033 --> 00:07:39,467
Three, two, one.

190
00:07:39,633 --> 00:07:42,066
-[bell dings]
-[audience cheers]

191
00:07:42,233 --> 00:07:43,166
[Bobby] Good job.

192
00:07:44,166 --> 00:07:45,200
Good job.

193
00:07:45,367 --> 00:07:47,166
-Way to go, Chef.
-[Damaris] Whoo!

194
00:07:47,333 --> 00:07:49,000
That was fun.

195
00:07:49,000 --> 00:07:52,900
I am so excited for them to try
this dish, but also feeling

196
00:07:53,066 --> 00:07:54,166
a little nervous.

197
00:07:55,567 --> 00:07:58,467
It looks so sloppy,
but I know flavor is there.

198
00:08:02,000 --> 00:08:03,767
To see who gets to
school you tonight, Bobby,

199
00:08:03,934 --> 00:08:06,900
it all comes down
to the rainbow trout.

200
00:08:07,066 --> 00:08:08,867
Chef Ilji, what'd you make?

201
00:08:09,033 --> 00:08:12,767
I made crispy skin trout, soy
and gochujang-braised potato,

202
00:08:12,934 --> 00:08:14,367
and kimchi gremolata.

203
00:08:15,967 --> 00:08:19,000
There's a ton of flavor here,
and you manage to get

204
00:08:19,166 --> 00:08:21,400
a gorgeous shatter on the skin.

205
00:08:21,567 --> 00:08:24,567
And the kimchi gremolata
is very nicely done,

206
00:08:24,567 --> 00:08:28,266
but the dish itself is reading
pretty sweet.

207
00:08:28,266 --> 00:08:30,166
It really needs some salt
to balance it.

208
00:08:31,066 --> 00:08:35,767
Overall flavors, you wanna
keep going back in and spearing

209
00:08:35,767 --> 00:08:39,000
a piece of fish with some
of that kimchi gremolata

210
00:08:39,166 --> 00:08:41,967
and into a potato.
It makes for a great bite.

211
00:08:42,133 --> 00:08:43,233
Pyet, what did you make?

212
00:08:43,233 --> 00:08:47,000
I made a pescado zarandeado
with a hydro-crisp salad

213
00:08:47,000 --> 00:08:49,500
with some charred peppers
and corn.

214
00:08:50,900 --> 00:08:52,767
Pyet, this dish is lovely.

215
00:08:52,767 --> 00:08:56,767
The sauce on there, that cooked
on rub, it's the right sauce

216
00:08:56,767 --> 00:08:59,667
to kinda elevate that real
earthy flavor of trout.

217
00:08:59,834 --> 00:09:02,667
And carrying that grill
and char flavor sort of all

218
00:09:02,667 --> 00:09:06,767
the way through, very smart.
-I have a couple of pin bones.

219
00:09:06,767 --> 00:09:09,767
It's 20 minutes and it's
a whole fish, it's hard.

220
00:09:09,767 --> 00:09:12,500
Christian and I have
a tough decision on our hands.

221
00:09:12,667 --> 00:09:14,266
If you'll give us a moment.

222
00:09:14,266 --> 00:09:16,667
[Pyet] Although there are a few
pin bones that are still stuck

223
00:09:16,834 --> 00:09:18,600
in the fillets,
I'm really feeling confident

224
00:09:18,767 --> 00:09:21,767
because they liked
the rainbow trout that I made.

225
00:09:21,934 --> 00:09:23,567
The chef moving forward
tonight is...

226
00:09:23,567 --> 00:09:25,667
[tense music playing]

227
00:09:27,100 --> 00:09:28,667
Chef Ilji.

228
00:09:28,834 --> 00:09:31,467
[audience cheers]

229
00:09:31,633 --> 00:09:33,000
No!

230
00:09:33,166 --> 00:09:36,266
I was looking forward
to beating Bobby.

231
00:09:36,433 --> 00:09:37,500
Beat him!

232
00:09:37,667 --> 00:09:40,166
-I'm happy for Ilji.
-Good job, Chef.

233
00:09:40,333 --> 00:09:43,166
I hope that she beats him.

234
00:09:43,333 --> 00:09:46,000
Ilji, in 20 minutes,
you were able to deliver

235
00:09:46,000 --> 00:09:50,266
a plate of food that feels
like you spent hours on it.

236
00:09:50,433 --> 00:09:53,166
The layers of flavor are
what are gonna be required

237
00:09:53,166 --> 00:09:55,166
to beat, you know,

238
00:09:55,333 --> 00:09:56,266
Robbie O.

239
00:09:58,066 --> 00:10:00,200
♪♪

240
00:10:04,100 --> 00:10:05,467
[Bobby] Congratulations
on round one.

241
00:10:05,467 --> 00:10:06,467
Thank you.

242
00:10:06,633 --> 00:10:08,467
How do you feel about
standing here now?

243
00:10:08,633 --> 00:10:10,000
Esther gave a message.

244
00:10:10,000 --> 00:10:11,900
"Good luck,
'cause you're gonna need it."

245
00:10:12,066 --> 00:10:12,967
-Really?
-[Damaris and Christian laugh]

246
00:10:13,133 --> 00:10:14,467
[audience] Ooh.

247
00:10:14,633 --> 00:10:16,000
All right, so what are
we cooking tonight?

248
00:10:16,000 --> 00:10:20,000
-What is your signature dish?
-So my signature dish is...

249
00:10:20,166 --> 00:10:22,667
[suspenseful music builds]

250
00:10:22,667 --> 00:10:24,367
-Kimbap.
-Kimbap.

251
00:10:24,367 --> 00:10:25,567
[audience] Ooh.

252
00:10:25,734 --> 00:10:29,166
Bob's gonna have
a hard time with that one.

253
00:10:29,166 --> 00:10:33,000
Ilji, Bobby has never been
challenged to this dish before.

254
00:10:33,000 --> 00:10:34,867
It's like you already lost.

255
00:10:35,033 --> 00:10:36,133
[audience laughs]

256
00:10:36,133 --> 00:10:39,500
-No, I have that feeling.
-45 minutes on the clock.

257
00:10:39,667 --> 00:10:40,600
Time starts now!

258
00:10:40,600 --> 00:10:42,667
-[audience cheers]
-[upbeat music playing]

259
00:10:49,867 --> 00:10:52,867
A lot of times people call
kimbap Korean sushi.

260
00:10:53,033 --> 00:10:54,667
It is a roll
and the ingredients

261
00:10:54,667 --> 00:10:58,800
on the inside are usually cooked
or preserved instead of raw,

262
00:10:58,967 --> 00:11:01,166
like you see
in like a sushi roll.

263
00:11:01,166 --> 00:11:04,500
[Christian]
The rice is usually a little
denser than typical sushi

264
00:11:04,667 --> 00:11:06,900
and with sesame oil in it,
so it's got a little bit of

265
00:11:07,066 --> 00:11:08,900
fatness to it.
Really great.

266
00:11:09,066 --> 00:11:11,266
Ilji, Why'd you choose
this dish?

267
00:11:11,433 --> 00:11:12,867
[Ilji]
It brings me my childhood.

268
00:11:13,033 --> 00:11:15,367
My mom made
for breakfast a lot.

269
00:11:15,533 --> 00:11:17,367
I've eaten kimbap
since I was a baby,

270
00:11:17,367 --> 00:11:20,467
so I've eaten probably
100,000 rolls.

271
00:11:21,567 --> 00:11:24,000
I'm gonna serve
three different kimbap today.

272
00:11:24,000 --> 00:11:27,567
Bulgogi kimbap, spicy pork,
and egg on egg roll.

273
00:11:27,567 --> 00:11:30,767
Beating Chef Bobby means
achieve another level for life

274
00:11:30,934 --> 00:11:33,300
and career, so I'm so excited.

275
00:11:33,467 --> 00:11:35,266
I suspect that Bobby is going

276
00:11:35,433 --> 00:11:38,567
to accidentally
make it too fancy.

277
00:11:39,967 --> 00:11:41,166
[Bobby] I've never
done this dish before.

278
00:11:41,333 --> 00:11:42,400
It's not something
I've ever eaten before.

279
00:11:42,567 --> 00:11:43,967
I've heard about it.

280
00:11:43,967 --> 00:11:47,000
[Christian]
Bobby's already pulled out
Wagyu filet mignon over here.

281
00:11:47,166 --> 00:11:49,367
It's like, "What are you doing?"
Is caviar coming out next?

282
00:11:49,533 --> 00:11:51,166
[Bobby] I'm making two flavors.

283
00:11:51,166 --> 00:11:54,300
The first is bulgogi,
which is beef, asparagus,

284
00:11:54,467 --> 00:11:55,600
and shiitake mushrooms.

285
00:11:55,767 --> 00:11:58,166
And then I'm making one
with crab, avocado,

286
00:11:58,166 --> 00:11:59,867
kimchi, and salmon caviar.

287
00:12:00,100 --> 00:12:04,166
So the beef tenderloin has
a marinade of sake and soy

288
00:12:04,333 --> 00:12:06,700
and sesame oil,
honey, and gochujang.

289
00:12:06,867 --> 00:12:08,467
All right, guys, 35 minutes.

290
00:12:08,467 --> 00:12:11,066
[audience cheers]

291
00:12:11,233 --> 00:12:13,166
-Ilji, Ilji.
-Hello, hello.

292
00:12:13,333 --> 00:12:14,467
So excited.

293
00:12:14,467 --> 00:12:16,266
What are the different ones
you're doing?

294
00:12:16,433 --> 00:12:20,000
Bulgogi stuffed one,
spicy pork, and egg kimbap.

295
00:12:20,166 --> 00:12:21,867
The one that's classic
with the ham.

296
00:12:21,867 --> 00:12:23,133
Beautiful.

297
00:12:23,133 --> 00:12:27,100
[Ilji] After I slice my bulgogi,
I put it in a bulgogi marinade.

298
00:12:27,100 --> 00:12:31,266
Soy sauce, sugar, sesame oil,
garlic, mirin.

299
00:12:31,433 --> 00:12:33,767
I'm also slicing pork
tenderloin so it can

300
00:12:33,934 --> 00:12:34,967
start marinating.

301
00:12:35,133 --> 00:12:39,100
And garlic, sugar,
mirin, and also gochujang,

302
00:12:39,266 --> 00:12:40,867
so it has a little kick to it.

303
00:12:40,867 --> 00:12:42,166
All right, Chef, keep going.

304
00:12:43,467 --> 00:12:45,166
-Little bulgogi?
-[Bobby] Yeah.

305
00:12:45,166 --> 00:12:48,767
So are you doing one and having
different aspects into it,

306
00:12:48,767 --> 00:12:50,200
or are you gonna do
multiple bulgogi?

307
00:12:50,367 --> 00:12:51,900
[Bobby] I'm gonna try --
I'm gonna try to do two.

308
00:12:52,066 --> 00:12:54,000
What else going on?
Everything good with you?

309
00:12:54,000 --> 00:12:55,667
When we hanging out,
we don't hang out no more.

310
00:12:56,600 --> 00:12:57,800
I keep calling you.

311
00:12:57,967 --> 00:12:59,800
-Can you finish --
-Did you change your number?

312
00:12:59,967 --> 00:13:01,066
Oh.
Oh, no.

313
00:13:01,233 --> 00:13:03,266
-Oh!
-[audience] Oh.

314
00:13:03,266 --> 00:13:05,567
OK, I dropped an egg.
It's gonna be fine.

315
00:13:05,567 --> 00:13:07,100
[Christian] You see how nervous
I make this guy?

316
00:13:07,266 --> 00:13:08,667
[audience laughs]

317
00:13:08,667 --> 00:13:10,300
-Get out of here.
-All right, guys,

318
00:13:10,467 --> 00:13:13,100
make some noise if you want Ilji
to take this today.

319
00:13:13,266 --> 00:13:14,900
[audience cheers]

320
00:13:17,367 --> 00:13:20,200
If you want Bobby to take it,
make some noise.

321
00:13:20,367 --> 00:13:22,367
[crickets chirping]

322
00:13:23,667 --> 00:13:25,166
Oh, my God,
that's embarrassing.

323
00:13:25,333 --> 00:13:27,000
[both laugh]

324
00:13:27,000 --> 00:13:28,900
All right, Bob,
I love you either way, babe.

325
00:13:34,000 --> 00:13:35,567
[Damaris]
You have 20 minutes to go.

326
00:13:35,567 --> 00:13:37,934
[audience cheers]

327
00:13:40,400 --> 00:13:41,967
[Christian] You know,
Ilji's sort of putting up, like,

328
00:13:42,133 --> 00:13:44,567
the greatest hits of kimbap.
-Yeah, exactly.

329
00:13:44,567 --> 00:13:47,300
[Christian] Bobby's kimbap
sort of reminds me of, like,

330
00:13:47,467 --> 00:13:50,767
a kimbap that you would get at,
like, a country club

331
00:13:50,934 --> 00:13:51,900
in Greenwich, Connecticut.

332
00:13:51,900 --> 00:13:54,467
Filet mignon,
mushrooms, asparagus, like...

333
00:13:54,467 --> 00:13:56,767
It does feel
a little French-inspired.

334
00:13:56,934 --> 00:13:59,166
[Christian]
Hey, Ilji, what's that white
liquid in those containers?

335
00:13:59,166 --> 00:14:01,667
[Ilji] Oh, I blended
garlic with mirin.

336
00:14:01,834 --> 00:14:03,000
Are you making
a dipping sauce?

337
00:14:03,166 --> 00:14:04,667
[Ilji] Yes.
So I'm starting

338
00:14:04,834 --> 00:14:08,467
my dipping sauces -- spicy
gochujang sauce for pork,

339
00:14:08,633 --> 00:14:11,700
mustard vinaigrette
for egg kimbap,

340
00:14:11,867 --> 00:14:14,467
and gochujang mayo
for bulgogi kimbap.

341
00:14:14,633 --> 00:14:17,066
And then it's time
to cook my proteins.

342
00:14:17,233 --> 00:14:19,000
[Damaris] Ilji, Ilji, Ilji.

343
00:14:19,166 --> 00:14:21,000
I'm dying to see
what's happening.

344
00:14:21,166 --> 00:14:22,367
Your rice, is it OK
if I try this?

345
00:14:22,533 --> 00:14:24,166
Yes, of course.

346
00:14:24,333 --> 00:14:26,166
Mm, it's delicious.

347
00:14:26,333 --> 00:14:29,100
So all of your food is cooked,
pretty much.

348
00:14:29,266 --> 00:14:31,166
-You're ready to roll.
-Yes.

349
00:14:31,166 --> 00:14:34,066
First, I lay down my nori
and a little bit of rice.

350
00:14:34,233 --> 00:14:37,567
I love to have my rice
really thin, so all other

351
00:14:37,734 --> 00:14:39,500
stuffing can shine.

352
00:14:39,667 --> 00:14:42,600
I'm going to add pickled
daikon, cucumber,

353
00:14:42,767 --> 00:14:46,467
eggs, and carrots for base
of every single kimbap.

354
00:14:46,633 --> 00:14:48,567
And I'm sealing
the kimbap with the water

355
00:14:48,734 --> 00:14:50,600
so two nori sticks together.

356
00:14:54,000 --> 00:14:55,367
[Bobby]
So I'm making a dipping sauce.

357
00:14:55,533 --> 00:14:59,100
It has gochujang, sesame oil,
soy sauce, honey,

358
00:14:59,266 --> 00:15:01,667
toasted sesame seeds,
and some Dijon mustard.

359
00:15:01,834 --> 00:15:03,266
Well, how's it going
over here, Bobby?

360
00:15:06,567 --> 00:15:07,667
OK, good talking.

361
00:15:08,800 --> 00:15:11,166
You can always tell
when Bobby's in, like,

362
00:15:11,333 --> 00:15:14,166
a little bit of trouble
because he will not talk.

363
00:15:14,333 --> 00:15:16,000
Even when I'm like,
"Bobby, what are we doing?

364
00:15:16,000 --> 00:15:19,367
Do you wanna be friends?"
How's your, how -- [stutters]?

365
00:15:19,533 --> 00:15:21,066
I need to get
the rolls rolled.

366
00:15:21,233 --> 00:15:23,567
There's the beef, the shiitake,
and the asparagus.

367
00:15:23,734 --> 00:15:25,166
OK, I'll be Bobby right now.

368
00:15:25,166 --> 00:15:27,767
[as Bobby] OK, guys, I don't
wanna look bad, especially

369
00:15:27,767 --> 00:15:29,200
because Damaris
and Petroni are here.

370
00:15:29,367 --> 00:15:30,333
They're, like, so cool

371
00:15:30,333 --> 00:15:31,800
and I just really wanna be
friends with them.

372
00:15:31,967 --> 00:15:33,166
[audience laughs]

373
00:15:33,333 --> 00:15:35,600
[as Bobby]
Also, Ilji's a sick chef.

374
00:15:35,767 --> 00:15:37,867
[Bobby] Damaris is definitely
being distracting, but I'm not

375
00:15:37,867 --> 00:15:39,767
actually paying attention
to her because I can't.

376
00:15:39,767 --> 00:15:41,867
It's all here.
You can do this.

377
00:15:41,867 --> 00:15:43,367
Be gentle.

378
00:15:43,533 --> 00:15:45,767
No, a little bit more pressure,
a little pressure.

379
00:15:45,767 --> 00:15:49,266
Show it who's boss, Bobby.
Show it who's boss.

380
00:15:49,266 --> 00:15:51,667
When I haven't done a dish
like this before,

381
00:15:51,834 --> 00:15:53,900
especially when it takes
a technique like rolling,

382
00:15:54,066 --> 00:15:55,367
I get very nervous about that.

383
00:15:55,533 --> 00:15:57,500
A little bit squirting out,
but that's to be expected.

384
00:15:58,467 --> 00:16:02,000
-While you work on the, oh.
-Poor Bobby.

385
00:16:02,166 --> 00:16:05,100
I just, I'm gonna let you
do you over there.

386
00:16:05,266 --> 00:16:06,467
I'm gonna talk to the crowd.

387
00:16:06,633 --> 00:16:08,800
We're coming up
with Bobby's new nickname.

388
00:16:08,967 --> 00:16:12,667
We're gonna vote, OK?
Do we like Bert or Birdie?

389
00:16:12,667 --> 00:16:14,567
[crickets chirping]

390
00:16:14,734 --> 00:16:16,166
Neither, nobody liked that.

391
00:16:16,166 --> 00:16:18,767
OK, let me hear it
for Bobinator.

392
00:16:18,767 --> 00:16:20,367
-Yeah!
-[audience cheers]

393
00:16:20,533 --> 00:16:25,300
-Let me hear it for Bobby Corn!
-[audience cheers]

394
00:16:25,467 --> 00:16:28,500
Ah, it's like,
we gotta just kinda

395
00:16:28,667 --> 00:16:30,667
keep working on it.
-[Christian] Sixteen minutes.

396
00:16:30,667 --> 00:16:33,567
♪♪

397
00:16:33,567 --> 00:16:35,266
How's Bobby's Philly
cheesesteak kimbap

398
00:16:35,266 --> 00:16:36,567
coming along?
-[audience laughs]

399
00:16:36,734 --> 00:16:40,100
Um, you know, Bobby's having
a little bit of trouble rolling.

400
00:16:40,100 --> 00:16:44,667
There's a naturalness to
Ilji's rolling of her kimbap.

401
00:16:44,834 --> 00:16:46,767
[Ilji] I did the internship
for three months.

402
00:16:46,934 --> 00:16:50,266
Every single weekend, I was
rolling hundreds of kimbap.

403
00:16:50,433 --> 00:16:51,900
So I know how to do it.

404
00:16:52,066 --> 00:16:54,100
I can sort of feel
for Bob right now, right?

405
00:16:54,100 --> 00:16:58,667
If the act of rolling is not
something that you're doing

406
00:16:58,834 --> 00:17:02,166
normally, if ever,
it can be intimidating, right?

407
00:17:02,333 --> 00:17:05,467
-Like, and it's so important.
-We're under 10 minutes.

408
00:17:06,667 --> 00:17:08,700
[Bobby]
I feel like as I'm doing it,

409
00:17:08,867 --> 00:17:10,266
I don't really think
I'm getting better.

410
00:17:10,266 --> 00:17:12,767
I mean, I'm completely outside
of my comfort zone.

411
00:17:12,767 --> 00:17:16,100
So Ilji is not using a mat,
and I feel like outside

412
00:17:16,100 --> 00:17:18,600
of the fact that she's probably
made a million of these,

413
00:17:18,767 --> 00:17:21,767
that it's actually easier
to roll without having that sort

414
00:17:21,934 --> 00:17:23,266
of bamboo mat.
-That's what I think.

415
00:17:23,433 --> 00:17:24,667
I've never used a mat.

416
00:17:24,834 --> 00:17:26,400
[Christian] I think Bobby's
feeling the pressure.

417
00:17:26,567 --> 00:17:28,700
Bobby is in the weeds
right now.

418
00:17:28,867 --> 00:17:31,400
If I don't get these rolled,
there's no dish.

419
00:17:33,867 --> 00:17:36,100
-[Christian] Eight minutes.
-[audience applauds]

420
00:17:36,100 --> 00:17:38,600
Bobby is having a lot of
struggle with the rolling.

421
00:17:38,767 --> 00:17:39,967
[Bobby]
The rolling part is hard.

422
00:17:40,133 --> 00:17:41,767
I think I'm
overstuffing the rolls.

423
00:17:41,934 --> 00:17:43,700
Looks like it's gonna be
a disaster, but I get it

424
00:17:43,867 --> 00:17:45,300
to close.
[chuckles]

425
00:17:45,467 --> 00:17:47,667
For the crab, I have some
cucumber, I have some avocado,

426
00:17:47,667 --> 00:17:49,500
I put a little egg
in there, some kimchi.

427
00:17:50,767 --> 00:17:52,867
[Christian] You see that, right?
Now she's just flexing.

428
00:17:53,033 --> 00:17:53,967
[Damaris] A hundred percent.

429
00:17:54,133 --> 00:17:56,367
[Christian]
Just under five minutes.

430
00:17:56,533 --> 00:17:59,166
[Ilji] So I'm going to plate
first my bulgogi kimbap

431
00:17:59,333 --> 00:18:02,867
next to my bulgogi mayo,
and then my spicy pork,

432
00:18:02,867 --> 00:18:05,100
and then the egg kimbap.

433
00:18:05,266 --> 00:18:07,266
[Christian] There's a minute
and 25 seconds left.

434
00:18:08,767 --> 00:18:10,166
[Bobby] So I'm gonna slice
up the rolls.

435
00:18:10,166 --> 00:18:12,767
I take one of each one,
put it on a plate.

436
00:18:12,767 --> 00:18:16,000
I put some salmon caviar on top
of the crab one, green onions

437
00:18:16,166 --> 00:18:18,100
with the sesame seeds
on top of the beef one.

438
00:18:18,266 --> 00:18:22,266
[all] Ten, nine, eight, seven...

439
00:18:22,433 --> 00:18:23,567
[Bobby]
My dipping sauce next to it.

440
00:18:23,734 --> 00:18:28,300
-...five, four, three, two, one.

441
00:18:28,467 --> 00:18:30,400
[audience cheers]

442
00:18:31,700 --> 00:18:33,867
Awesome.
Look at that, man!

443
00:18:33,867 --> 00:18:35,367
Beautiful.

444
00:18:35,367 --> 00:18:37,500
I'm just happy that
I got them done.

445
00:18:37,667 --> 00:18:39,100
Like, to me, that's my victory.

446
00:18:41,567 --> 00:18:44,400
Bobby, Ilji, we'd like to
introduce you to the judges.

447
00:18:44,567 --> 00:18:47,800
First up, James Beard Award
winner and the chef owner

448
00:18:47,967 --> 00:18:51,767
of Sly Fox Den Too,
Sherry Pocknett.

449
00:18:51,767 --> 00:18:55,200
Chef owner of
Nowon Restaurants, Jae Lee.

450
00:18:55,367 --> 00:18:57,166
James Beard nominated chef

451
00:18:57,333 --> 00:18:59,500
and cookbook author,
Adrienne Cheatham.

452
00:18:59,667 --> 00:19:01,767
[audience applauds]

453
00:19:01,767 --> 00:19:03,300
Judges, please start
with the first kimbap

454
00:19:03,467 --> 00:19:04,367
in front of you.

455
00:19:04,533 --> 00:19:06,500
[soft music playing]

456
00:19:10,266 --> 00:19:15,100
The bulgogi roll, the beef was
really tender, and you get that

457
00:19:15,266 --> 00:19:18,567
nice contrast of flavors
and textures in both of them.

458
00:19:18,734 --> 00:19:21,166
[Jae] I love the dipping sauce,
the gochujang in there,

459
00:19:21,333 --> 00:19:23,166
but the rice was
under seasoned.

460
00:19:23,333 --> 00:19:25,467
The sauce was a little
on the spicy side,

461
00:19:25,467 --> 00:19:29,500
but it was delicious.
Would like to have another one.

462
00:19:29,667 --> 00:19:30,700
Please switch your plates.

463
00:19:33,166 --> 00:19:35,300
♪♪

464
00:19:36,967 --> 00:19:40,166
[Adrienne] I really love
the flavors of each one.

465
00:19:40,166 --> 00:19:44,567
The rice is cooked perfectly.
It's just past al dente.

466
00:19:44,567 --> 00:19:45,567
[Jae] I love it.

467
00:19:45,734 --> 00:19:47,400
They're very homey,
traditional feel.

468
00:19:47,567 --> 00:19:49,467
I think of my upbringing,
my childhood.

469
00:19:49,467 --> 00:19:52,467
However, if the beef had
its own seasoning that really

470
00:19:52,467 --> 00:19:54,767
stood out, the pork had
its own seasoning that really

471
00:19:54,934 --> 00:19:56,667
stood out, the egg as well
should have had

472
00:19:56,834 --> 00:19:59,767
its own seasoning that made
the egg kimbap stand out.

473
00:19:59,767 --> 00:20:02,767
All of these sauces
were delicious.

474
00:20:02,934 --> 00:20:06,467
The rice was perfectly cooked
and the sauce matched very well

475
00:20:06,633 --> 00:20:09,166
with it.
-Judges, cast your votes.

476
00:20:11,567 --> 00:20:14,500
[Ilji] Chef Bobby's dish was
also really good, and they

477
00:20:14,667 --> 00:20:17,567
wanted some more,
so I'm a little nervous.

478
00:20:17,734 --> 00:20:19,467
[softly] Good luck, Chef.

479
00:20:19,467 --> 00:20:20,500
And the winner is...

480
00:20:20,667 --> 00:20:22,667
[tense music builds]

481
00:20:24,300 --> 00:20:25,367
Chef Ilji!

482
00:20:25,533 --> 00:20:28,000
[audience cheers]

483
00:20:28,166 --> 00:20:31,066
My proudest culinary moment
is today.

484
00:20:31,233 --> 00:20:34,300
I broke out of the shell,
and you'll see me more often.

485
00:20:35,767 --> 00:20:37,000
The technique was superb.

486
00:20:37,166 --> 00:20:39,600
The rice was seasoned perfect.
Amazing dish.

487
00:20:41,500 --> 00:20:43,500
[Damaris] Bobby, Bobby,
you tried so hard.

488
00:20:43,667 --> 00:20:46,767
-Bobby, Bob.
-It's kimbap, not King Bob.

489
00:20:46,934 --> 00:20:49,367
-See you later, Bobinator.
-[Christian] Bobinator.

490
00:20:49,533 --> 00:20:51,567
-Bobby Reno.
-Bumbaloney?

491
00:20:51,734 --> 00:20:54,567
Bumbaloney is the best one.

492
00:20:54,734 --> 00:20:57,467
I'm Ilji Chung.
I just beat Bobby Flay!

493
00:20:57,633 --> 00:20:59,567
[audience cheers]