1 00:00:01,467 --> 00:00:03,667 I'm Bobby Flay. Each week, one brave chef 2 00:00:03,834 --> 00:00:05,567 will try to take me down in my house. 3 00:00:05,734 --> 00:00:07,100 -This is my show. -Today it is. 4 00:00:07,267 --> 00:00:08,167 Tomorrow who knows. 5 00:00:08,334 --> 00:00:09,801 -Ooh. -Trash talking. 6 00:00:09,968 --> 00:00:12,767 This culinary battle is gonna shake down in two rounds. 7 00:00:12,934 --> 00:00:15,567 -[bell dings] -Round one, to get to me, two contenders have to go 8 00:00:15,734 --> 00:00:18,367 through each other using an ingredient of my choice. 9 00:00:18,534 --> 00:00:19,801 It's do-or-die, Bobby. 10 00:00:19,801 --> 00:00:22,367 [Bobby] Two people that know me well will decide who's got 11 00:00:22,534 --> 00:00:24,467 the skills to beat me. -Yeah! 12 00:00:24,634 --> 00:00:25,968 -[bell dings] -[Bobby] Round two, I go head-to-head 13 00:00:26,133 --> 00:00:28,067 with the winning contender. -Let's go! 14 00:00:28,234 --> 00:00:31,100 [Bobby] It's their turn to surprise me with their signature dish. 15 00:00:31,267 --> 00:00:32,367 -What? -Ah! 16 00:00:32,534 --> 00:00:33,501 Don't try this at home. 17 00:00:33,667 --> 00:00:35,767 I know you didn't, Bobby! 18 00:00:35,934 --> 00:00:36,868 Bottom line? 19 00:00:37,033 --> 00:00:38,667 You're gonna run out of time! 20 00:00:38,834 --> 00:00:40,567 Everyone's out to beat me. 21 00:00:40,734 --> 00:00:41,667 [snaps] 22 00:00:41,834 --> 00:00:42,767 [bell dings] 23 00:00:44,000 --> 00:00:45,567 All right! Whoo! 24 00:00:47,767 --> 00:00:49,100 All right guys, it's showtime. 25 00:00:50,367 --> 00:00:52,601 Tonight, I'm joined by two ladies that I've known for 26 00:00:52,767 --> 00:00:53,934 a very long time. 27 00:00:54,100 --> 00:00:57,200 Here to find the joy in my pain, it's Food Network's 28 00:00:57,367 --> 00:00:59,667 Katie Lee Biegel, and journalist and author, 29 00:00:59,834 --> 00:01:00,801 Hoda Kotb. 30 00:01:04,667 --> 00:01:06,968 Mnh-mnh, mnh-mnh, mnh-mnh, mnh-mnh, mnh-mnh. 31 00:01:07,133 --> 00:01:09,901 Oh, yes. 32 00:01:10,067 --> 00:01:11,501 -It's your first time here, right? -Yeah. 33 00:01:11,667 --> 00:01:13,701 I had to get you to retire from the "Today Show" to get 34 00:01:13,868 --> 00:01:15,701 you on "Beat Bobby Flay." -That's what it took. 35 00:01:15,868 --> 00:01:18,267 So glad to have you here. You look well-rested. 36 00:01:19,501 --> 00:01:23,901 I gotta say, the 4 AM wake-ups are bye-bye, 37 00:01:24,067 --> 00:01:26,167 and it's so nice to be here right now. -Don't miss those. 38 00:01:26,334 --> 00:01:28,601 -So my daughter, Sophie. -Yeah, I know Sophie. 39 00:01:28,767 --> 00:01:30,767 She's working for ABC News in New York. 40 00:01:30,934 --> 00:01:33,000 She's anchoring the middle of the night. 41 00:01:33,167 --> 00:01:34,567 Wait, first of all, she's anchoring? 42 00:01:34,734 --> 00:01:35,601 Yes. 43 00:01:35,767 --> 00:01:37,601 Congrats, that shift is horrible. 44 00:01:37,767 --> 00:01:39,567 -It is very horrible. -Horrible, but she's doing it. 45 00:01:39,734 --> 00:01:41,267 Hey, you gotta pay your dues, you know that, right? 46 00:01:41,434 --> 00:01:42,400 Uh-huh. I do. 47 00:01:42,400 --> 00:01:44,100 I'm so happy for her, by the way, Bobby. 48 00:01:44,267 --> 00:01:45,567 And now I'm on your turf, man. 49 00:01:45,734 --> 00:01:46,868 [Bobby] I know, I'm so glad you're here. 50 00:01:46,868 --> 00:01:48,868 But you've kinda switched gears a little bit, too. 51 00:01:49,033 --> 00:01:52,467 I built this wellness platform and we call it Joy 101. 52 00:01:52,634 --> 00:01:55,100 So now I'm the CEO of a company and I make my kids call me 53 00:01:55,267 --> 00:01:57,868 boss lady. So I'm loving my ride. 54 00:01:58,033 --> 00:01:59,300 Absolutely, positively. 55 00:01:59,300 --> 00:02:01,267 -So, Bobby, we are done being nice to you. -[Bobby] OK. 56 00:02:01,434 --> 00:02:04,000 We're gonna meet our two contenders 57 00:02:04,167 --> 00:02:05,267 that are here to... -Great. 58 00:02:05,267 --> 00:02:07,200 -...take you down tonight. -Let's bring 'em out. 59 00:02:09,300 --> 00:02:13,100 Our first contender is taking Korean cuisine to new peaks 60 00:02:13,267 --> 00:02:15,367 in Montana. It's Chef Emma Woods. 61 00:02:15,534 --> 00:02:17,467 [audience cheers] 62 00:02:19,300 --> 00:02:21,968 Yeah! Oh! 63 00:02:22,133 --> 00:02:23,501 Don't throw your back out. 64 00:02:25,968 --> 00:02:26,968 [Katie] Whoo! 65 00:02:27,133 --> 00:02:28,367 All right, your kick was higher than mine. 66 00:02:30,000 --> 00:02:32,667 Our next contender, Bobby, is known for his fine dining. 67 00:02:32,834 --> 00:02:35,467 From Copenhagen to California, he's worked at some of the best 68 00:02:35,634 --> 00:02:36,734 restaurants in the world. 69 00:02:36,734 --> 00:02:40,701 Coming in from Palm Springs, it's Quentin Garcia. 70 00:02:40,868 --> 00:02:42,267 Hello. 71 00:02:42,434 --> 00:02:44,100 -[Hoda] Oh, yeah. -[Katie] Whoo! 72 00:02:44,267 --> 00:02:45,167 [yells] 73 00:02:46,767 --> 00:02:48,100 You're done! 74 00:02:48,267 --> 00:02:50,400 -He's finished! -You OK? 75 00:02:50,567 --> 00:02:51,501 I'm fantastic. 76 00:02:52,767 --> 00:02:54,100 -How you guys doing? -Good. 77 00:02:54,267 --> 00:02:56,767 I like the entrances. So, we all know how this works. 78 00:02:56,934 --> 00:02:59,367 I'm gonna give you 20 minutes on the clock, one ingredient of 79 00:02:59,534 --> 00:03:02,100 my choice, and you have to make that ingredient the star of 80 00:03:02,267 --> 00:03:04,100 your dish. And that ingredient is... 81 00:03:06,567 --> 00:03:07,567 cabbage. 82 00:03:07,734 --> 00:03:08,601 -Nice. -[audience] Ooh. 83 00:03:08,767 --> 00:03:10,367 -That's a great ingredient. -Good. 84 00:03:10,534 --> 00:03:13,467 Hoda and Katie will taste your dishes and they will decide 85 00:03:13,634 --> 00:03:16,300 which one of you goes up against me in the second round. 86 00:03:16,467 --> 00:03:17,667 Twenty minutes on the clock. 87 00:03:17,834 --> 00:03:20,200 Time to roll up your sleeves and your cabbage. 88 00:03:20,367 --> 00:03:21,267 [bell dings] 89 00:03:21,434 --> 00:03:23,367 [audience cheers] 90 00:03:24,801 --> 00:03:26,801 [indistinct lyrics] 91 00:03:28,601 --> 00:03:29,801 [Katie] I'm excited about this. 92 00:03:29,968 --> 00:03:32,501 I feel like cabbage is finally getting its due. 93 00:03:32,667 --> 00:03:34,367 How do you -- I'm sorry, this is so basic -- 94 00:03:34,534 --> 00:03:35,601 you just cook it on the stove? 95 00:03:35,767 --> 00:03:37,267 Well, there's lots of different ways to do it. 96 00:03:37,434 --> 00:03:39,567 I love putting like a spice rub on it, and then you can 97 00:03:39,734 --> 00:03:40,968 grill it. -Grilling it? 98 00:03:41,133 --> 00:03:43,100 Grilling it or face down in a cast iron pan. 99 00:03:43,267 --> 00:03:44,467 It's really delicious. 100 00:03:44,634 --> 00:03:45,968 I make a dish kind of like that, 101 00:03:46,133 --> 00:03:49,667 but I make a miso-maple butter glaze to put on it. 102 00:03:49,834 --> 00:03:51,467 Ooh. I was thinking coleslaw. 103 00:03:51,634 --> 00:03:54,467 -You cook at home? -No, no, Bobby, no. 104 00:03:56,801 --> 00:04:01,100 My plan for making this dish special is definitely adding 105 00:04:01,267 --> 00:04:03,667 some of those Asian flavors that I'm so used 106 00:04:03,834 --> 00:04:04,868 to working with. 107 00:04:05,033 --> 00:04:06,167 Emma, what are you making? 108 00:04:06,334 --> 00:04:11,167 I'm doing a hard-seared cabbage with a miso brown 109 00:04:11,334 --> 00:04:13,868 butter glaze. -Sounds great. 110 00:04:14,033 --> 00:04:15,767 That was exactly one of your go-tos. 111 00:04:17,067 --> 00:04:18,367 Perfect. 112 00:04:18,534 --> 00:04:20,367 ♪ Move like this. Can you move like this? ♪ 113 00:04:20,534 --> 00:04:24,567 I was born in South Korea, and when I was three and a half, 114 00:04:24,734 --> 00:04:27,767 I was adopted, and I grew up on Cape Cod. 115 00:04:27,934 --> 00:04:31,667 I always wanted to be a chef, so I started working 116 00:04:31,834 --> 00:04:34,000 in the kitchen as a teenager. 117 00:04:34,167 --> 00:04:37,767 After I graduated college, I returned to South Korea, 118 00:04:37,934 --> 00:04:40,767 and I spent two and a half years there, trying to absorb 119 00:04:40,934 --> 00:04:42,968 as much about Korean cuisine as I could. 120 00:04:43,133 --> 00:04:46,300 Now I am the chef and co-owner of Whistle Pig Korean 121 00:04:46,467 --> 00:04:47,868 in Bozeman, Montana. 122 00:04:48,033 --> 00:04:50,567 I would like to prove to myself 123 00:04:50,734 --> 00:04:52,767 that I can go up against the best. 124 00:04:52,934 --> 00:04:55,200 No pressure, just all the Korean grandmothers 125 00:04:55,367 --> 00:04:58,000 and aunties relying on me to not mess up. 126 00:05:02,200 --> 00:05:03,400 Quentin, what are you making? 127 00:05:03,567 --> 00:05:06,267 A shrimp taco with charred harissa, tahini, 128 00:05:06,434 --> 00:05:08,300 roasted cabbage. -Whoa! 129 00:05:08,467 --> 00:05:10,701 -Whoo! -These chefs are not playing. 130 00:05:10,868 --> 00:05:15,000 I've never really seen a taco focused on cabbage, but I think 131 00:05:15,167 --> 00:05:17,100 it's a very bold, interesting route to take. 132 00:05:17,267 --> 00:05:19,267 So I grab some limes, I'm juicing them immediately, 133 00:05:19,434 --> 00:05:22,267 and I start mixing in harissa, tahini, and gochujang. 134 00:05:22,434 --> 00:05:24,801 I rub the marinade directly on the cabbage. 135 00:05:24,968 --> 00:05:27,267 So, by the way, I don't know if you know this, Quentin got 136 00:05:27,434 --> 00:05:30,267 his first job in a restaurant at age 11. 137 00:05:30,434 --> 00:05:32,267 -What? -[Hoda] Yeah. 138 00:05:32,434 --> 00:05:34,000 Here we go. 139 00:05:34,167 --> 00:05:36,567 From an early age, I knew that I was a creative person. 140 00:05:36,734 --> 00:05:38,000 So at 11 years old, 141 00:05:38,167 --> 00:05:40,200 I walked into my first professional kitchen, 142 00:05:40,367 --> 00:05:42,567 and I haven't left the industry since. 143 00:05:42,734 --> 00:05:45,467 And then at 23, I became the youngest executive chef 144 00:05:45,634 --> 00:05:47,100 in Napa Valley. 145 00:05:47,267 --> 00:05:49,701 Now, I'm the executive chef at Thompson Palm Springs, 146 00:05:49,868 --> 00:05:51,367 where I opened up Lola Rose, 147 00:05:51,534 --> 00:05:53,000 an Eastern Mediterranean restaurant that 148 00:05:53,167 --> 00:05:55,000 I'm absolutely in love with. 149 00:05:55,167 --> 00:05:58,100 It would be really cool to get to a point in my career to be 150 00:05:58,267 --> 00:05:59,467 able to hang with the big dogs. 151 00:05:59,634 --> 00:06:00,701 I think when I face Bobby, 152 00:06:00,868 --> 00:06:02,067 he's definitely gonna make it hard for me. 153 00:06:02,234 --> 00:06:03,167 But that's why I'm here. 154 00:06:05,601 --> 00:06:07,267 [Katie] All right, we got 15 minutes. 155 00:06:09,400 --> 00:06:12,167 Now I start working on my Korean slaw. 156 00:06:12,334 --> 00:06:14,000 -Chef Emma, how are you? -I'm well. 157 00:06:14,167 --> 00:06:15,467 I'm doing really well. 158 00:06:15,634 --> 00:06:17,667 I love to make cabbage with 159 00:06:17,834 --> 00:06:18,968 miso, brown butter, maple syrup. 160 00:06:19,133 --> 00:06:20,167 Oh, it's so good. Hope you like it. 161 00:06:20,334 --> 00:06:21,667 And you're gonna do some kimchi, too? 162 00:06:21,834 --> 00:06:25,267 I'm gonna add some of it in to my cabbage, just to add 163 00:06:25,434 --> 00:06:27,167 a little umami flavor. -Perfect. 164 00:06:27,334 --> 00:06:29,267 [Emma] So green, I'm gonna sear. 165 00:06:29,434 --> 00:06:30,801 And then the red is just so pretty. 166 00:06:30,968 --> 00:06:33,367 -Wanna add some color. -I can't wait to try it. 167 00:06:33,534 --> 00:06:34,601 -Good luck. -Aw, thank you. 168 00:06:34,767 --> 00:06:37,067 Chef Quentin, how are you? 169 00:06:37,234 --> 00:06:38,601 [Quentin] So right now, I'm already getting the cabbage going. 170 00:06:38,767 --> 00:06:39,968 It's super important that this 171 00:06:40,133 --> 00:06:41,767 gets that nice charred flavor on there. 172 00:06:41,934 --> 00:06:43,901 Otherwise, it's just cabbage with shrimp. 173 00:06:44,067 --> 00:06:45,667 -That's kind of the goal. -[Katie] All right. 174 00:06:45,834 --> 00:06:49,434 You've got 12 minutes and 45 seconds on the clock. 175 00:06:51,901 --> 00:06:55,667 So Emma's really making cabbage the star by having 176 00:06:55,834 --> 00:06:57,267 the cooked cabbage, and then she's also doing 177 00:06:57,434 --> 00:06:58,634 some raw cabbage. 178 00:06:58,634 --> 00:07:01,167 And then Quentin was taking the heads off his shrimp. 179 00:07:01,334 --> 00:07:02,300 He's grilling it. 180 00:07:02,300 --> 00:07:04,667 -It's a very Bobby Flay dish. -For sure. 181 00:07:06,067 --> 00:07:09,200 [Quentin] Next, I make a beautiful crema of Calabrian chilies 182 00:07:09,367 --> 00:07:11,167 and some bright herbs. 183 00:07:11,334 --> 00:07:13,400 -Nine minutes to go, guys. -I'm gonna go take a look. 184 00:07:14,767 --> 00:07:16,667 Hey. 185 00:07:18,100 --> 00:07:19,701 [audience] Whoo! 186 00:07:19,868 --> 00:07:21,167 What you got, Quentin? Let's go. 187 00:07:21,334 --> 00:07:22,868 -So right now... -Oh! 188 00:07:23,033 --> 00:07:24,267 ...I just finished up the shrimp a little bit. 189 00:07:24,434 --> 00:07:25,434 [Hoda] Ooh, I love it. 190 00:07:25,434 --> 00:07:26,767 [Quentin] So we're gonna chop all that up. 191 00:07:26,934 --> 00:07:28,467 I just told Bobby you worked in your first restaurant 192 00:07:28,634 --> 00:07:30,467 at age 11, and he's scared of you. 193 00:07:30,634 --> 00:07:31,968 [laughs] No, he's not. 194 00:07:32,133 --> 00:07:33,267 No, he's not, but he should be! 195 00:07:33,434 --> 00:07:35,667 -[Hoda] Oh my God. -Oh, I'm coming back. 196 00:07:37,767 --> 00:07:39,601 Look at that, ooh, you charred it, huh? 197 00:07:39,767 --> 00:07:41,367 Oh yeah, gotta get some color in there. 198 00:07:41,534 --> 00:07:44,067 Girl, you got some color and it's cooking through. 199 00:07:44,234 --> 00:07:45,767 -Can't wait to taste it. -[Emma] Thank you. 200 00:07:45,934 --> 00:07:47,501 All right, Imma let you do your thing. 201 00:07:47,667 --> 00:07:48,767 Six minutes, kids. 202 00:07:50,868 --> 00:07:53,100 -Hoda is skipping back. -You like it here. 203 00:07:53,267 --> 00:07:54,567 I can tell you like the energy here. 204 00:07:54,734 --> 00:07:56,767 -It's very awesome. -So what are you thinking? 205 00:07:56,934 --> 00:07:59,701 I think that Emma's using cabbage in like a bigger, 206 00:07:59,868 --> 00:08:02,467 bolder way, so she might have the edge. 207 00:08:02,634 --> 00:08:03,667 Quentin's got a lot going on. 208 00:08:03,834 --> 00:08:05,667 I think his shrimp are very charred. 209 00:08:05,834 --> 00:08:08,267 -Very charred. -Two minutes and 45 seconds. 210 00:08:08,434 --> 00:08:10,300 [Emma] I gotta start building my plates. 211 00:08:10,467 --> 00:08:12,801 First, the braised cabbage, and then the slaw, 212 00:08:12,968 --> 00:08:14,467 and then some toasted pine nuts. 213 00:08:14,634 --> 00:08:16,467 I'm feeling really confident. 214 00:08:16,634 --> 00:08:18,667 Cabbage is the star on my plate. 215 00:08:18,834 --> 00:08:21,367 One minute and fifteen seconds to go. 216 00:08:21,534 --> 00:08:23,300 [Quentin] So first, I put down my tortilla. 217 00:08:23,467 --> 00:08:25,567 I put down the crema, a little bit of the shrimp. 218 00:08:25,734 --> 00:08:27,467 -[all] Ten, nine... 219 00:08:27,634 --> 00:08:29,667 [Quentin] And then that grilled cabbage. 220 00:08:29,834 --> 00:08:34,667 ...six, five, four, three, two, one. 221 00:08:34,834 --> 00:08:36,234 [bell dings] 222 00:08:38,467 --> 00:08:42,200 [Quentin] I hope that I didn't give too much char onto my shrimp, 223 00:08:42,367 --> 00:08:44,968 but overall I'm still feeling positive. 224 00:08:45,133 --> 00:08:46,167 [Bobby] Good job, Chef. 225 00:08:46,334 --> 00:08:47,601 Good job, Chef. Good job. 226 00:08:49,501 --> 00:08:52,567 So Hoda, I am really hoping one of these two is gonna take 227 00:08:52,734 --> 00:08:54,267 him down tonight. -But who's it gonna be? 228 00:08:54,434 --> 00:08:55,601 It's a good question. 229 00:08:55,767 --> 00:08:57,100 Chef Emma, tell us what you made. 230 00:08:57,267 --> 00:09:01,767 Today I have prepared a seared cabbage braised in a brown 231 00:09:01,934 --> 00:09:06,367 butter miso sauce topped with a Korean cabbage slaw. 232 00:09:06,534 --> 00:09:11,167 Emma, you have the miso giving that umami and then the spice 233 00:09:11,334 --> 00:09:12,567 from the kimchi. 234 00:09:12,734 --> 00:09:16,667 My one issue is there's almost too much of the butter, 235 00:09:16,834 --> 00:09:18,667 giving like a greasiness. 236 00:09:18,834 --> 00:09:21,868 But flavor-wise, all the cylinders are fired up. 237 00:09:22,033 --> 00:09:23,801 -Thank you. -You brought the heat. 238 00:09:23,968 --> 00:09:25,000 You brought the crunch. 239 00:09:25,167 --> 00:09:27,267 I love what you did with this dish. 240 00:09:27,434 --> 00:09:28,467 Delicious. 241 00:09:28,634 --> 00:09:30,567 Quentin, tell us about your dish. 242 00:09:30,734 --> 00:09:32,667 We have a charred cabbage taco, 243 00:09:32,834 --> 00:09:34,467 a little bit of lime roasted shrimp, 244 00:09:34,634 --> 00:09:36,467 and an herbed Calabrian chile crema. 245 00:09:37,501 --> 00:09:39,000 Well, Quentin, super flavorful. 246 00:09:39,167 --> 00:09:41,100 The cabbage is nicely cooked. 247 00:09:41,267 --> 00:09:44,300 The shrimp is a little over-charred for me. 248 00:09:44,467 --> 00:09:47,000 I do agree with Katie, the char comes through strong, 249 00:09:47,167 --> 00:09:50,367 but this aioli is absolutely delicious. 250 00:09:50,534 --> 00:09:52,300 -Thank you. -[Katie] Two really good dishes. 251 00:09:52,467 --> 00:09:55,100 A little too much char here, a little too much butter here. 252 00:09:55,267 --> 00:09:57,000 Those are negatives? OK. 253 00:10:01,000 --> 00:10:03,467 Now we both have something against us, 254 00:10:03,634 --> 00:10:05,701 but it's good to know the cabbages are cooked well, 255 00:10:05,868 --> 00:10:08,267 so I'm feeling really, really good. 256 00:10:08,434 --> 00:10:12,767 The chef moving forward to beat Bobby tonight is... 257 00:10:15,501 --> 00:10:17,200 Chef Emma. 258 00:10:17,367 --> 00:10:19,501 [audience cheers] 259 00:10:19,667 --> 00:10:20,567 Congratulations. 260 00:10:20,734 --> 00:10:21,868 I lost! 261 00:10:21,868 --> 00:10:23,901 But I think that I lost to a really good opponent, 262 00:10:24,067 --> 00:10:26,601 so he's definitely at risk of losing today. 263 00:10:26,767 --> 00:10:28,667 [Katie] Emma, you balanced the flavors. 264 00:10:28,834 --> 00:10:31,367 You really have what it takes to beat him. 265 00:10:31,534 --> 00:10:33,400 You know, Bobby, she has a higher kick than you. 266 00:10:33,567 --> 00:10:34,501 Definitely. 267 00:10:35,567 --> 00:10:37,567 ♪ Welcome to the game ♪ 268 00:10:37,734 --> 00:10:39,300 ♪ Welcome to the jungle ♪ 269 00:10:39,467 --> 00:10:41,100 ♪ Where you're about to get humbled ♪ 270 00:10:41,267 --> 00:10:42,467 [Bobby] OK, Emma, congratulations. 271 00:10:42,634 --> 00:10:44,300 You made it through round one. How do you feel? 272 00:10:44,467 --> 00:10:45,767 Good. Ready. 273 00:10:45,934 --> 00:10:50,067 -What is your signature dish? -My signature dish is... 274 00:10:50,234 --> 00:10:51,868 ♪ Ain't nobody gonna stop it ♪ 275 00:10:52,033 --> 00:10:53,100 ♪ Welcome to the game ♪ 276 00:10:53,267 --> 00:10:56,000 ...bibimbap. -Oh, bibimbap. 277 00:10:56,167 --> 00:10:58,300 It's a Korean rice dish, it's so good. 278 00:10:58,467 --> 00:11:01,067 Sounds yummy. We got 45 minutes on the clock. 279 00:11:01,234 --> 00:11:02,868 Your time starts now! 280 00:11:10,100 --> 00:11:11,868 OK, so let's talk about bibimbap. 281 00:11:12,033 --> 00:11:15,167 The base is crispy rice, so I'm sure that Bobby 282 00:11:15,334 --> 00:11:16,701 is excited about that. 283 00:11:16,868 --> 00:11:19,567 And it usually has a sweet and spicy sauce, 284 00:11:19,734 --> 00:11:22,801 vegetables, and an egg usually. -Mmm. 285 00:11:22,968 --> 00:11:25,667 Hey, Emma, why is this dish your signature? 286 00:11:25,834 --> 00:11:30,267 I own a Korean restaurant and this is our main dish 287 00:11:30,434 --> 00:11:32,300 that we serve. -All right. 288 00:11:32,467 --> 00:11:35,267 -Bobby's terrified. -I do love this dish though. 289 00:11:35,434 --> 00:11:36,968 Well, you might love it, but that doesn't mean 290 00:11:37,133 --> 00:11:38,968 you can make it. -[all laugh] 291 00:11:39,133 --> 00:11:41,067 This is actually a very hard dish to make 'cause there's so 292 00:11:41,234 --> 00:11:42,868 many components usually. 293 00:11:43,033 --> 00:11:45,400 [Emma] So I am serving a bulgogi bibimbap, 294 00:11:45,567 --> 00:11:49,901 and bulgogi is Korean barbecued beef. 295 00:11:50,067 --> 00:11:53,067 First, I'm going to get started on my purple rice by combining 296 00:11:53,234 --> 00:11:55,901 white rice and the black forbidden rice. 297 00:11:56,067 --> 00:12:00,167 I love the color, and also that black rice does have a little 298 00:12:00,334 --> 00:12:01,767 bit of texture to it. 299 00:12:01,934 --> 00:12:04,501 And then I get started on my beef tenderloin. 300 00:12:04,667 --> 00:12:07,968 Tenderloin's the right type of cut for this 301 00:12:08,133 --> 00:12:10,767 just because, even if I do cook it to well-done, 302 00:12:10,934 --> 00:12:13,100 it's not gonna get too tough. 303 00:12:13,267 --> 00:12:15,767 -I got you, Emma. -[Emma laughs] 304 00:12:15,934 --> 00:12:19,667 So I'm making bibimbap that has shiitake mushrooms, 305 00:12:19,834 --> 00:12:22,000 filet mignon, 'cause it's tender, it will cook 306 00:12:22,167 --> 00:12:24,267 very quickly, and I can keep it nice and medium-rare. 307 00:12:24,434 --> 00:12:27,467 And then I'm going to surround it with some pickled crunchy 308 00:12:27,634 --> 00:12:30,267 vegetables, bok choy, and the egg. 309 00:12:30,434 --> 00:12:32,701 All right guys, under 36 minutes to go. 310 00:12:32,868 --> 00:12:34,868 Feel the heat coming from over here. 311 00:12:36,467 --> 00:12:39,868 [Emma] I am marinating my beef in soy. 312 00:12:40,033 --> 00:12:43,167 I do a little soju, very similar to an unfiltered 313 00:12:43,334 --> 00:12:44,968 sake, and garlic. 314 00:12:45,133 --> 00:12:48,300 Yo, Emma, you're like lightning. So you're using beef tenderloin? 315 00:12:48,467 --> 00:12:50,467 -Yes. -Any other protein or is that gonna be your main? 316 00:12:50,634 --> 00:12:52,667 -Just an egg on top. -Love it. 317 00:12:52,834 --> 00:12:55,701 All right, what are you doing? What's happening here? 318 00:12:55,868 --> 00:12:58,100 -Ginger? -So I'm making a marinade. 319 00:12:58,267 --> 00:13:01,667 -Soy sauce, sesame oil, gochujang. -Uh-huh, uh-huh. 320 00:13:01,834 --> 00:13:04,167 -That's right. -You got that one, yup. 321 00:13:04,334 --> 00:13:05,901 And I'm gonna marinate my filet. 322 00:13:06,067 --> 00:13:07,667 -Got my rice going. -This is your rice right here? 323 00:13:07,834 --> 00:13:09,267 -Yeah, it's too hot. -Is it burned? 324 00:13:09,434 --> 00:13:11,167 -Not yet. -Let's see. 325 00:13:11,334 --> 00:13:12,467 -Aren't you glad I came? -Yes. 326 00:13:12,634 --> 00:13:14,067 -Take your time, don't rush. -Oh God. 327 00:13:14,234 --> 00:13:16,901 You got all kinds of time. Shouldn't he relax? 328 00:13:17,067 --> 00:13:19,167 -[all] Yes! -Take it easy. 329 00:13:19,334 --> 00:13:21,567 Emma, high gear, kick it into high gear! 330 00:13:21,734 --> 00:13:23,267 -I'm going. -All right, go get 'em, Bobby! 331 00:13:23,434 --> 00:13:24,434 Thank you. 332 00:13:24,434 --> 00:13:26,267 [Katie] We've got 31 minutes on the clock. 333 00:13:27,968 --> 00:13:29,801 [Hoda] All right, Katie. Emma's in the zone. 334 00:13:29,968 --> 00:13:32,868 Bobby seems panicky. His rice almost burned. 335 00:13:33,033 --> 00:13:34,901 Unclear if he's up to this. 336 00:13:35,067 --> 00:13:36,567 [Katie] Bobby's really kind of struggling 337 00:13:36,734 --> 00:13:38,100 just to even get his garlic peeled. 338 00:13:38,267 --> 00:13:40,067 [all laugh] 339 00:13:40,234 --> 00:13:42,667 There's so many components and time feels like 340 00:13:42,834 --> 00:13:44,000 it's dwindling away. 341 00:13:44,167 --> 00:13:46,300 Can you, uh, clean some garlic for me by any chance? 342 00:13:46,467 --> 00:13:48,801 Uh, I'm good, we're good. 343 00:13:49,801 --> 00:13:52,567 I don't like the confidence that you have lately. 344 00:13:52,734 --> 00:13:55,367 She saw you peeling that garlic and was like, 345 00:13:55,534 --> 00:13:58,067 "I got this in the bag." -[audience laughs] 346 00:14:00,567 --> 00:14:02,801 ♪ I will not stop! ♪ 347 00:14:02,968 --> 00:14:04,701 [Katie] 23 minutes left. 348 00:14:04,868 --> 00:14:06,100 Who's cheering for Emma? 349 00:14:08,000 --> 00:14:10,100 Emma, you've got a bunch of veggies you're chopping up. 350 00:14:10,267 --> 00:14:11,200 What do you have in there? 351 00:14:13,667 --> 00:14:15,267 -Emma. -Oh, I'm sorry. 352 00:14:15,434 --> 00:14:18,367 -I'm off in my own little world. -Oh, Emma. 353 00:14:18,534 --> 00:14:19,567 What do you got? 354 00:14:19,567 --> 00:14:22,567 I got carrots, some zucchini, some mushroom, 355 00:14:22,734 --> 00:14:25,267 sprouts, and hopefully all the veggies get done in time. 356 00:14:25,434 --> 00:14:28,467 Bibimbap traditionally is very colorful. 357 00:14:28,634 --> 00:14:31,868 So I'm going to sauté up the mushrooms, 358 00:14:32,033 --> 00:14:33,367 zucchini, and carrots, 359 00:14:33,534 --> 00:14:36,100 get a nice golden brown caramelization on there. 360 00:14:36,267 --> 00:14:38,667 And then I'm going to blanch the spinach 361 00:14:38,834 --> 00:14:40,000 and some bean sprouts. 362 00:14:40,167 --> 00:14:42,300 I love all the veggies that Emma's got going. 363 00:14:42,467 --> 00:14:44,567 -It's so bright. -[Hoda] Mm-hmm. 364 00:14:44,734 --> 00:14:46,567 Some people like a lot of veggies. 365 00:14:46,734 --> 00:14:48,467 Other people prefer more rice. 366 00:14:48,634 --> 00:14:51,167 I would say it's the preference of who's ever eating it. 367 00:14:51,334 --> 00:14:53,801 All right, Bobby, what veggies are you gonna put in yours? 368 00:14:53,968 --> 00:14:56,267 I got some cucumbers, some shiitake mushrooms. 369 00:14:56,434 --> 00:14:58,601 I have some daikon, baby bok choy. 370 00:14:59,667 --> 00:15:02,567 With bibimbap, if you don't have these crunchy elements, 371 00:15:02,734 --> 00:15:04,200 it can really feel very one-note. 372 00:15:04,367 --> 00:15:05,868 So while my rice is cooking, I'm pickling 373 00:15:06,033 --> 00:15:08,767 the daikon and cucumbers in grenadine 374 00:15:08,934 --> 00:15:09,868 and white wine vinegar. 375 00:15:10,033 --> 00:15:12,167 [Katie] 18 minutes on the clock, chefs. 376 00:15:12,334 --> 00:15:13,601 [Bobby] So the beef, I'm just pouring 377 00:15:13,601 --> 00:15:15,367 that soy marinade over it, and then I'm just gonna sear it. 378 00:15:15,534 --> 00:15:16,701 You just wanna get the flavor on there. 379 00:15:18,267 --> 00:15:20,868 [Emma] It's time to work on my gochujang sauce. 380 00:15:21,033 --> 00:15:24,267 I'm mixing gochujang, the Korean fermented pepper paste, 381 00:15:24,434 --> 00:15:28,701 sugar, rice vinegar, and some sesame oil to it. 382 00:15:31,167 --> 00:15:33,567 Oh, our beef's going in the pan. 383 00:15:33,734 --> 00:15:35,100 [Emma] I'm just looking for a little 384 00:15:35,267 --> 00:15:37,367 caramelization on the beef itself. 385 00:15:38,701 --> 00:15:40,667 [Bobby] So I take my rice out, and then I sheet it a little 386 00:15:40,834 --> 00:15:43,167 bit by crisping it up in a cast-iron pan. 387 00:15:43,334 --> 00:15:45,300 And then I'm gonna put it along the walls of 388 00:15:45,467 --> 00:15:47,167 the hot stone. 389 00:15:47,334 --> 00:15:49,167 Coming up on 11 minutes. 390 00:15:49,334 --> 00:15:51,567 Oh, she's already putting that rice in the bowls. 391 00:15:51,734 --> 00:15:53,868 -[Katie] It does look good. -Is there anything we can taste? 392 00:15:54,033 --> 00:15:56,267 [Emma] Yeah, all of these vegetables. 393 00:15:56,434 --> 00:15:57,767 -[Katie] Mmm. -Mmm. 394 00:15:57,934 --> 00:15:59,267 -Eh. -[Katie] Mmm. 395 00:15:59,434 --> 00:16:01,667 -[Hoda] Oh my God, try the mushrooms. -Mm. 396 00:16:02,901 --> 00:16:04,167 Mmm. 397 00:16:04,334 --> 00:16:07,767 -Emma's rice is so good. -[Hoda] Emma's rice, oh. 398 00:16:09,367 --> 00:16:13,667 -What do we have here? -Sesame shiitakes. 399 00:16:13,834 --> 00:16:15,601 I gotta make some eggs. 400 00:16:18,067 --> 00:16:20,200 -Oh man, that's good, Bobby. -[Bobby] Is it? 401 00:16:20,367 --> 00:16:21,701 -[Katie] Yeah. -Mm-hmm. 402 00:16:21,868 --> 00:16:23,067 -How are you feeling? -[Hoda] You need some -- 403 00:16:23,234 --> 00:16:25,367 are you OK? Want me to block him? 404 00:16:26,501 --> 00:16:28,000 -Good luck. -Thank you. 405 00:16:28,167 --> 00:16:30,400 -Eight minutes left. -See you guys. 406 00:16:32,601 --> 00:16:33,868 All right, so what do you think? 407 00:16:34,033 --> 00:16:38,367 Bobby's mushroom situation over there was delicious, 408 00:16:38,534 --> 00:16:40,467 and Emma's was amazing. 409 00:16:40,634 --> 00:16:42,100 I think that hers is gonna be 410 00:16:42,267 --> 00:16:43,434 most authentic. -Yes. 411 00:16:43,434 --> 00:16:46,901 She's got the dolsot bowls on the burners to crisp up 412 00:16:47,067 --> 00:16:49,968 the rice, which is very traditional in this dish. 413 00:16:50,133 --> 00:16:52,100 Mmm. That's gonna be so good. 414 00:16:52,267 --> 00:16:53,534 Emma, how are you doing on time? 415 00:16:53,534 --> 00:16:56,701 -You got all your components? -[Emma] I just need my eggs. 416 00:16:56,868 --> 00:17:00,100 -You got it, you got it, girl! -Under three minutes, everybody! 417 00:17:01,667 --> 00:17:03,367 [Bobby] My steaks look good. They're nice and medium-rare. 418 00:17:03,534 --> 00:17:04,667 And then I start building. 419 00:17:04,834 --> 00:17:06,300 Put the rice, shiitake mushrooms. 420 00:17:06,467 --> 00:17:08,267 I have the cucumbers. I have the daikon. 421 00:17:08,434 --> 00:17:09,601 And then I have the filet mignon. 422 00:17:09,767 --> 00:17:10,701 And I top it with the egg. 423 00:17:10,868 --> 00:17:11,767 [Katie] Ooh, a minute, thirty seconds. 424 00:17:11,934 --> 00:17:13,100 Yes. 425 00:17:13,100 --> 00:17:14,868 [Bobby] And then I take some of the gochujang sauce, 426 00:17:15,033 --> 00:17:16,667 swirl that around. 427 00:17:16,834 --> 00:17:19,467 [Emma] Now that I have my veggies and the beef in the bowl, 428 00:17:19,634 --> 00:17:22,367 I'm willing these eggs to fry faster. 429 00:17:22,534 --> 00:17:25,067 Emma, there's only 35 seconds left! 430 00:17:25,234 --> 00:17:26,367 Get those eggs on there! 431 00:17:26,534 --> 00:17:29,400 These are definitely the ugliest fried eggs 432 00:17:29,567 --> 00:17:32,400 I've ever made, but I think I can make this work. 433 00:17:32,567 --> 00:17:37,667 ten, nine, eight, seven, six, 434 00:17:37,834 --> 00:17:42,467 five, four, three, two, one! 435 00:17:43,868 --> 00:17:46,167 -Beautiful job, beautiful. -Thank you. 436 00:17:46,334 --> 00:17:47,501 Wow! 437 00:17:47,667 --> 00:17:49,200 -Pretty good, right? -Yeah. 438 00:17:49,367 --> 00:17:52,100 It makes me nervous that he was able to execute a dish 439 00:17:52,267 --> 00:17:54,767 that I do every day, and he just whips it out 440 00:17:54,934 --> 00:17:58,434 in 45 minutes. So I'm like, "Oh, God." 441 00:18:00,968 --> 00:18:03,868 Emma, Bobby, you both did such a great job. 442 00:18:04,033 --> 00:18:05,767 So no matter who wins today, just congrats 443 00:18:05,934 --> 00:18:06,801 to both of you guys. -Thank you. 444 00:18:06,968 --> 00:18:08,067 -[Hoda] Great job. -Thank you. 445 00:18:08,234 --> 00:18:11,167 And now it's time to introduce you to the judges. 446 00:18:11,334 --> 00:18:15,567 First up, chef and founder of Nowon restaurants, Jae Lee. 447 00:18:15,734 --> 00:18:19,467 Chef and owner of Pig & Khao, Leah Cohen. 448 00:18:19,634 --> 00:18:22,667 And chef and founder of Dokodemo, Shin Takagi. 449 00:18:26,100 --> 00:18:27,300 So judges, as you can see, 450 00:18:27,467 --> 00:18:29,267 tonight's challenge was bibimbap. 451 00:18:29,434 --> 00:18:31,267 So please start with the first bowl in front of you. 452 00:18:31,434 --> 00:18:33,367 ♪♪ 453 00:18:37,467 --> 00:18:40,167 All right, so visually, very beautiful. 454 00:18:40,334 --> 00:18:42,067 I love the fried egg, it's classic. 455 00:18:42,234 --> 00:18:45,367 The steak is marinated in soy and cooked very well, 456 00:18:45,534 --> 00:18:48,868 but the rice is a little mushy, and in this dish, 457 00:18:49,033 --> 00:18:50,601 that sauce was really lacking. 458 00:18:50,767 --> 00:18:53,167 The sauce is there, it just needs to be more of it. 459 00:18:53,334 --> 00:18:55,567 I think the shiitakes add a really nice umami flavor, 460 00:18:55,734 --> 00:18:57,767 the beef is nice and tender, but I think really 461 00:18:57,934 --> 00:19:00,167 what's lacking is just that sauce. 462 00:19:00,334 --> 00:19:02,667 Great presentation, very colorful, 463 00:19:02,834 --> 00:19:07,701 but when it comes to seasoning, it was lacking umami flavor. 464 00:19:07,868 --> 00:19:10,267 It didn't really hit my mark. 465 00:19:10,434 --> 00:19:13,167 OK, judges, why don't you try the second dish, please? 466 00:19:13,334 --> 00:19:17,100 ♪♪ 467 00:19:19,300 --> 00:19:20,367 [Jae] All right, so for this, 468 00:19:20,367 --> 00:19:22,501 it looks even more traditional than the first. 469 00:19:22,667 --> 00:19:25,167 It has a traditional gochujang sauce on the side. 470 00:19:25,334 --> 00:19:27,501 And you know what's really interesting about this is 471 00:19:27,667 --> 00:19:29,167 the choice of purple rice. 472 00:19:29,334 --> 00:19:31,868 I was a little skeptical, but it works. 473 00:19:32,033 --> 00:19:34,267 You could taste every grain in this rice. 474 00:19:34,434 --> 00:19:37,968 That rice, I was surprised too. But it's a crunchy winner. 475 00:19:38,133 --> 00:19:40,567 And flavor-wise, I really like this steak. 476 00:19:40,734 --> 00:19:42,367 The beef was really nice and tender. 477 00:19:42,534 --> 00:19:44,667 But as far as the garnishes go, it just made it kind of like 478 00:19:44,834 --> 00:19:47,167 hard to eat because there's kind of a lot in there. 479 00:19:47,334 --> 00:19:50,801 But overall, this is very reminiscent of traditional 480 00:19:50,968 --> 00:19:53,267 bibimbap that I would get at a restaurant. 481 00:19:53,434 --> 00:19:56,267 Judges, thank you so much. Take a vote. 482 00:19:56,434 --> 00:19:57,701 [Emma] I'm feeling very nervous. 483 00:19:57,868 --> 00:20:00,100 I definitely could have pared down some components. 484 00:20:00,267 --> 00:20:03,100 But at the same time, going up against Bobby, 485 00:20:03,267 --> 00:20:04,667 and you know he goes all out. 486 00:20:04,834 --> 00:20:09,100 So I didn't wanna just kinda like half-ass it. 487 00:20:09,267 --> 00:20:12,300 Judges have voted and the winner is... 488 00:20:12,467 --> 00:20:14,400 [intriguing music plays] 489 00:20:16,067 --> 00:20:17,767 Chef Emma! 490 00:20:17,934 --> 00:20:19,868 [audience cheers] 491 00:20:20,033 --> 00:20:24,167 I beat Bobby Flay. It was not on my bingo card. 492 00:20:24,334 --> 00:20:27,467 I'm definitely bringing back a little bit more confidence 493 00:20:27,634 --> 00:20:29,868 and I'm ready to just like really lay into 494 00:20:30,033 --> 00:20:32,067 my Korean heritage and flavors. 495 00:20:32,234 --> 00:20:35,167 Hoda, your first time here and you already beat Bobby! 496 00:20:35,334 --> 00:20:36,601 -Oh my God! -Last time. 497 00:20:36,767 --> 00:20:39,467 What are you -- last time. 498 00:20:39,634 --> 00:20:41,567 -Thank you, I appreciate it. -Thank you so much. 499 00:20:41,734 --> 00:20:42,567 -Thank you. -Great job. 500 00:20:42,734 --> 00:20:43,667 Thank you. 501 00:20:44,767 --> 00:20:46,501 Bye-bye. 502 00:20:46,667 --> 00:20:48,801 -[Hoda] Emma crushed it. -She really did. 503 00:20:48,968 --> 00:20:50,467 -High five! -Poor Bobby. 504 00:20:50,634 --> 00:20:53,100 -Poor Bobby -- so sad. -Sad. 505 00:20:53,267 --> 00:20:55,801 My name's Emma Woods and I just beat Bobby Flay.