1 00:00:07,674 --> 00:00:11,553 And now, we will reveal the results from the mystery judging panel. 2 00:00:13,972 --> 00:00:15,390 The current score is 3 00:00:15,473 --> 00:00:18,977 White Spoons, 34 votes, Black Spoons, 34 votes as well. 4 00:00:19,060 --> 00:00:20,645 THE REMAINING 32 SELECTED THE SAME TEAM 5 00:00:20,729 --> 00:00:22,689 -A difference of 30 votes. -Wow. 6 00:00:23,273 --> 00:00:25,650 -Jeez, 32 votes. -That's such a lopsided score. 7 00:00:30,321 --> 00:00:33,324 The results of the first match are as follows. 8 00:00:44,836 --> 00:00:46,379 -Nice. Nice. -Whoo! 9 00:00:50,383 --> 00:00:51,217 We lost. 10 00:00:52,177 --> 00:00:53,887 Wow! 11 00:00:53,970 --> 00:00:56,723 The White Spoon Team has earned 66 points, 12 00:00:56,806 --> 00:00:59,934 and the Black Spoon Team has earned 34 points. 13 00:01:01,770 --> 00:01:06,357 As of now, the White Spoon Team is currently leading by 32 points. 14 00:01:06,441 --> 00:01:07,859 Amazing job, guys! 15 00:01:08,818 --> 00:01:11,654 -Man, that was stressful. -Thanks, guys! 16 00:01:11,738 --> 00:01:13,448 I said it from the beginning. 17 00:01:13,531 --> 00:01:16,326 If we make something everyone likes, we'll win for sure. 18 00:01:16,409 --> 00:01:19,287 We need to make something that has mass appeal. 19 00:01:19,370 --> 00:01:22,165 -Let's try something popular. -Yeah, something they're familiar with. 20 00:01:22,248 --> 00:01:26,211 We went with our guts, and it ended up working in our favor. 21 00:01:26,294 --> 00:01:29,881 -Man, you never know, do you? -Yeah. The public's scary. 22 00:01:31,925 --> 00:01:33,760 As I was eating, I thought, 23 00:01:33,843 --> 00:01:36,638 "You know, I wonder if the White Spoons might win this." 24 00:01:36,721 --> 00:01:38,807 Their dish was bold and flavorful, 25 00:01:38,890 --> 00:01:41,935 and the sweet, tangy profile had a universal appeal to it. 26 00:01:42,018 --> 00:01:45,563 It's very trendy, and I think it really gave them an edge. 27 00:01:45,647 --> 00:01:47,148 I like the sweetness. 28 00:01:47,232 --> 00:01:50,568 This one's more bold, and this one's more… organic? 29 00:01:50,652 --> 00:01:52,195 But I stand by my vote. 30 00:01:52,278 --> 00:01:56,282 I thought it was delicious, it was unique, and that it was perfectly balanced. 31 00:01:57,408 --> 00:02:00,411 After all, even if I suspect how everyone else is voting, 32 00:02:01,079 --> 00:02:03,248 I should still go with my gut, right? 33 00:02:03,331 --> 00:02:08,044 As of now, the White Spoon Team is currently leading by 32 points. 34 00:02:08,128 --> 00:02:09,212 Thirty-two points? 35 00:02:10,380 --> 00:02:12,465 How did we lose by that much? 36 00:02:12,549 --> 00:02:15,343 Honestly, I think our flavor was just too subtle. 37 00:02:15,426 --> 00:02:18,179 -It's a huge gap. -It'll be hard to close. 38 00:02:19,514 --> 00:02:24,185 I was so angry. I mean, we lost by such a ridiculous margin. 39 00:02:24,269 --> 00:02:26,354 I was fired up for the next two rounds. 40 00:02:26,938 --> 00:02:29,023 Your second match will be a five-on-five 41 00:02:29,107 --> 00:02:31,317 Black Spoon versus White Spoon Team Battle. 42 00:02:31,401 --> 00:02:35,613 Additionally, for this round, the total number of judges has changed. 43 00:02:35,697 --> 00:02:36,990 -Huh? -Huh? 44 00:02:37,657 --> 00:02:39,075 Huh? What? 45 00:02:39,159 --> 00:02:40,160 Oh? 46 00:02:43,246 --> 00:02:44,080 What? 47 00:02:45,373 --> 00:02:46,583 Whoa. 48 00:02:59,137 --> 00:03:00,346 For this match, 49 00:03:00,847 --> 00:03:05,059 the number of judges will decrease from 100 to 50. 50 00:03:10,231 --> 00:03:11,191 Is it random? 51 00:03:11,274 --> 00:03:15,069 To ensure a fair evaluation, 25 of the selected judges 52 00:03:15,153 --> 00:03:17,989 voted for the Black Spoon Team in the first match, 53 00:03:18,072 --> 00:03:21,659 and the other 25 voted for the White Spoon Team in the first match. 54 00:03:21,743 --> 00:03:23,077 Whoa. 55 00:03:23,161 --> 00:03:24,329 Very clever. 56 00:03:24,412 --> 00:03:25,455 It's evenly split. 57 00:03:26,456 --> 00:03:28,791 I think both judges were included in the total. 58 00:03:31,044 --> 00:03:33,379 -That just decreases the score. -Oh no. 59 00:03:33,463 --> 00:03:35,798 Though the total number of judges has decreased, 60 00:03:35,882 --> 00:03:38,343 each vote is now worth two points each. 61 00:03:38,426 --> 00:03:39,344 I see. 62 00:03:39,427 --> 00:03:40,845 With two points per vote, 63 00:03:40,929 --> 00:03:42,931 the total amount of points remains the same. 64 00:03:43,014 --> 00:03:45,308 That might work well in our favor. 65 00:03:45,391 --> 00:03:47,018 If we wanna turn things around, 66 00:03:47,101 --> 00:03:49,687 we need to get super bold with our flavors. 67 00:03:49,771 --> 00:03:52,065 If we don't win this, we're going home. 68 00:03:52,148 --> 00:03:54,776 All we have to do is maintain our lead. 69 00:03:54,859 --> 00:03:56,194 It's much harder for them. 70 00:03:56,277 --> 00:03:58,529 As long as we don't burn anything, we'll be okay. 71 00:03:58,613 --> 00:03:59,697 The White Spoon Team 72 00:03:59,781 --> 00:04:02,617 has selected the following members for the second match. 73 00:04:02,700 --> 00:04:04,911 I was confident going into the second match. 74 00:04:04,994 --> 00:04:06,579 We had a great team. 75 00:04:07,080 --> 00:04:10,583 Our goal was to win all three matches, no matter what. 76 00:04:12,043 --> 00:04:14,545 Going into match two, the White Team was like, 77 00:04:14,629 --> 00:04:15,922 "All right, let's go." 78 00:04:16,005 --> 00:04:17,715 And meanwhile, you could tell that 79 00:04:17,799 --> 00:04:20,343 the Black Spoons were completely laser-focused. 80 00:04:20,426 --> 00:04:22,929 They needed to turn things around, or else… 81 00:04:24,222 --> 00:04:25,682 -Are you in? -For the second match. 82 00:04:25,765 --> 00:04:27,225 If you have use for me, absolutely. 83 00:04:27,308 --> 00:04:29,394 -I'm honestly fired up right now. -All right, great. 84 00:04:29,477 --> 00:04:32,605 If we wanted to win this match, we needed fighters. 85 00:04:32,689 --> 00:04:35,066 Not the toughest chefs but the most headstrong. 86 00:04:35,650 --> 00:04:38,069 For this match, the two key ingredients 87 00:04:38,653 --> 00:04:40,029 will be selected by you. 88 00:04:40,113 --> 00:04:43,366 Each team will get to select one ingredient from one wheel. 89 00:04:43,449 --> 00:04:45,910 Oh, we get to choose? Oh, that's great. 90 00:04:45,994 --> 00:04:49,247 -We should go first. If we're picking. -Which wheel? 91 00:04:49,330 --> 00:04:52,083 Because the White Spoon Team won the first match, 92 00:04:52,166 --> 00:04:54,335 they get to pick the first ingredient. 93 00:04:54,419 --> 00:04:59,007 From the Wheel of Land, the White Spoons selected chicken as the first ingredient. 94 00:04:59,090 --> 00:05:03,177 We wanted something familiar, something with an… umami flavor. 95 00:05:03,761 --> 00:05:05,263 We're going with pollock roe. 96 00:05:05,346 --> 00:05:08,016 The Black Spoons have selected pollock roe. 97 00:05:08,933 --> 00:05:12,186 By itself, pollock roe has a lot of umami flavor. 98 00:05:12,270 --> 00:05:14,188 It'll help punch up our dish. 99 00:05:14,272 --> 00:05:17,608 For this round, the key ingredients from the Wheels of Fate 100 00:05:17,692 --> 00:05:19,444 are chicken and pollock roe. 101 00:05:20,111 --> 00:05:22,530 It's very umami focused. Interesting. 102 00:05:22,613 --> 00:05:24,490 -Sounds like a delicious combo. -Right. 103 00:05:24,574 --> 00:05:26,075 There's a lot of ways to use them. 104 00:05:26,159 --> 00:05:29,912 So I'm interested to see just how diverse these dishes might get. 105 00:05:29,996 --> 00:05:31,539 -Let's start with the chicken. -Right. 106 00:05:31,622 --> 00:05:33,374 -Chicken fricassee. -Fricassee? 107 00:05:33,458 --> 00:05:36,919 Fricassee is a traditional French chicken dish, 108 00:05:37,003 --> 00:05:40,381 in which the chicken is roasted and served with a creamy sauce. 109 00:05:40,465 --> 00:05:42,216 Our first dish had vinegar in it. 110 00:05:42,300 --> 00:05:45,219 It was sweet and sour with very light acidity. 111 00:05:45,803 --> 00:05:48,348 So let's change it up for the second round, right? 112 00:05:48,431 --> 00:05:49,640 Let's go for rich. 113 00:05:49,724 --> 00:05:52,393 A fricassee is really creamy and dense. 114 00:05:52,477 --> 00:05:55,021 There's chicken and mushrooms, usually some mashed potatoes. 115 00:05:55,104 --> 00:05:57,357 -So it's all very familiar. -It's simple. 116 00:05:57,440 --> 00:05:59,609 But there's also the pollock roe. 117 00:05:59,692 --> 00:06:02,487 So we have to combine these two savory ingredients. 118 00:06:03,237 --> 00:06:04,947 It'd be good if we add it to the potatoes. 119 00:06:05,031 --> 00:06:07,283 -I like that. -It increases the umami, 120 00:06:07,367 --> 00:06:09,494 which'll make the potatoes more delicious. 121 00:06:09,577 --> 00:06:11,829 -By enhancing it? -That's it. Exactly. 122 00:06:11,913 --> 00:06:14,165 Okay, who wants sauce? Do you want it? 123 00:06:14,248 --> 00:06:15,291 Sure, I'll do that. 124 00:06:15,375 --> 00:06:17,043 I can be on grill duty then. 125 00:06:17,126 --> 00:06:19,170 -You can handle the vegetables, right? -Absolutely. 126 00:06:19,253 --> 00:06:21,381 -The roe-- -We need to remove it. 127 00:06:21,464 --> 00:06:22,673 Just remove it, right? 128 00:06:22,757 --> 00:06:25,301 Chicken fricassee and pollock roe mashed potatoes. 129 00:06:25,385 --> 00:06:26,469 We won. 130 00:06:26,552 --> 00:06:28,304 -Seriously. Can't beat that. -Right. 131 00:06:32,058 --> 00:06:33,976 I think they're making a fricassee 132 00:06:34,852 --> 00:06:36,854 with chicken and pollock roe. 133 00:06:37,897 --> 00:06:41,734 -There's Sam Kim, Jong-won. Chef Park. -Italian. French. 134 00:06:41,818 --> 00:06:43,361 They're Western specialists. 135 00:06:43,945 --> 00:06:46,197 Fricassee's not only a classic dish. 136 00:06:46,280 --> 00:06:48,741 It's also something that's easy to make a lot of. 137 00:06:48,825 --> 00:06:51,786 But if we wanted to try and catch up a bit in the second match, 138 00:06:51,869 --> 00:06:53,788 I thought we should take a different approach. 139 00:06:55,081 --> 00:06:58,209 -Let's do kkanpunggi with pollock roe. -And what else? 140 00:06:58,292 --> 00:07:00,378 With cheese and served on a bed of béchamel sauce. 141 00:07:00,461 --> 00:07:01,295 Nice. 142 00:07:01,379 --> 00:07:03,214 -It's spicy and cheesy. -Okay. 143 00:07:03,297 --> 00:07:04,382 -Sounds good. -Let's go. 144 00:07:04,465 --> 00:07:06,467 The issue with chicken fricassee 145 00:07:06,551 --> 00:07:10,096 is that if you're not careful, it could easily become greasy. 146 00:07:10,179 --> 00:07:13,474 So for our dish, we decided to make a spicy kkanpunggi. 147 00:07:13,558 --> 00:07:16,436 -Cheese on bottom, then chicken. -Top with onions. 148 00:07:16,519 --> 00:07:17,437 Right, that's it. 149 00:07:17,520 --> 00:07:20,523 Kkanpunggi has this very bold, strong flavor. 150 00:07:20,606 --> 00:07:24,902 We need to pair it with something mild in order to balance out the flavors. 151 00:07:24,986 --> 00:07:27,488 It's like how people love the flavor of tteokbokki, 152 00:07:27,572 --> 00:07:30,324 but they'll often pair it with cheese when they eat it. 153 00:07:30,408 --> 00:07:32,952 That's basically the combination we're going for. 154 00:07:33,035 --> 00:07:35,496 -Make it delicious. I'll be praying. -Let's close the gap. 155 00:07:35,580 --> 00:07:37,832 -Let's do it. It'll be good. -Let's pick stations. 156 00:07:37,915 --> 00:07:39,375 That way, we stay organized. 157 00:07:39,459 --> 00:07:42,962 I think Genius and I should take that station over there. 158 00:07:43,045 --> 00:07:45,798 You two will prep the chicken, so you get the sink. 159 00:07:45,882 --> 00:07:47,800 -And Chef Ok, you'll go here. -Okay. 160 00:07:47,884 --> 00:07:50,845 He had to watch us run around the kitchen. 161 00:07:50,928 --> 00:07:52,722 I'm sure it nearly killed him. 162 00:07:52,805 --> 00:07:57,226 Watching the first match was frustrating. We just weren't efficient at all. 163 00:07:58,227 --> 00:08:01,189 -Three or four. -Why aren't they using all the space? 164 00:08:02,815 --> 00:08:04,817 There's another cutting board over there. 165 00:08:07,153 --> 00:08:08,446 It's just not organized. 166 00:08:09,864 --> 00:08:11,532 Let's use the edge. 167 00:08:11,616 --> 00:08:14,410 There's only five of us in this second match. 168 00:08:14,494 --> 00:08:17,330 So I offered to take on the leadership role. 169 00:08:17,413 --> 00:08:19,332 Don't keep ideas to yourselves. 170 00:08:19,415 --> 00:08:21,000 -Right. -Just come and tell me. 171 00:08:21,083 --> 00:08:22,960 If I think it works, we'll do it. 172 00:08:23,044 --> 00:08:26,047 But if I end up nixing it, I need you to trust me. 173 00:08:26,547 --> 00:08:29,175 It's nothing personal, so please don't feel bad. 174 00:08:29,258 --> 00:08:31,010 -Okay. -Questions? 175 00:08:31,802 --> 00:08:32,803 -No, I'm good. -I'm good. 176 00:08:32,887 --> 00:08:33,721 All right then. 177 00:08:33,804 --> 00:08:37,183 I didn't really go into this round actively trying to save our team. 178 00:08:37,725 --> 00:08:40,728 I just thought, "This is a mess, and I'm going to fix it." 179 00:08:41,312 --> 00:08:42,480 Now then, 180 00:08:42,563 --> 00:08:47,527 the second match of Round 3, Black vs White Spoon, All or Nothing, 181 00:08:47,610 --> 00:08:48,444 will begin! 182 00:08:48,528 --> 00:08:50,947 FIVE-ON-FIVE FACE-OFF TIME LIMIT IS 120 MINUTES 183 00:08:51,030 --> 00:08:52,031 Let's go! 184 00:08:52,114 --> 00:08:54,283 -Let's go, Black Spoons! Go! -Come on, Black Spoons! 185 00:08:54,367 --> 00:08:55,576 -Let's go! -White Spoons! 186 00:08:55,660 --> 00:08:56,536 You can do it! 187 00:08:56,619 --> 00:08:57,578 I'll get set up. 188 00:08:57,662 --> 00:09:00,039 -Who wants to go with me? -I'll go. 189 00:09:00,122 --> 00:09:01,332 -Okay. -Grab the chicken. 190 00:09:01,415 --> 00:09:03,543 You get that, and I will help with veggies. 191 00:09:03,626 --> 00:09:04,710 I'll finish prepping. 192 00:09:07,630 --> 00:09:10,550 We'd organized ourselves before the match. 193 00:09:10,633 --> 00:09:13,094 Everyone had their assignment and their station. 194 00:09:13,177 --> 00:09:14,637 One, two… 195 00:09:15,304 --> 00:09:16,138 three. 196 00:09:17,723 --> 00:09:19,267 Let's see… 197 00:09:19,350 --> 00:09:22,687 When you're in charge of leading a team of people, 198 00:09:22,770 --> 00:09:26,357 you need to give them roles that suit their individual strengths. 199 00:09:26,941 --> 00:09:29,193 Chef, when we start, could you grab the oil? 200 00:09:29,777 --> 00:09:31,904 -Let's fill two to be safe. -Okay. 201 00:09:35,074 --> 00:09:37,159 Honestly, I was fine 202 00:09:37,243 --> 00:09:39,036 having Culinary Monster run the show for us. 203 00:09:41,205 --> 00:09:43,874 I'll get what's in the pantry, and you can get butter… 204 00:09:43,958 --> 00:09:46,877 -Okay. And cheese? -…cheese, and meat from there. 205 00:09:49,046 --> 00:09:52,300 He'd give us a task then give us a timeframe. 206 00:09:53,551 --> 00:09:55,845 Yeah, he was clear and organized. 207 00:09:55,928 --> 00:09:57,221 -You two will… -I'll fry chicken. 208 00:09:57,305 --> 00:09:58,389 Yeah, prepare the chicken. 209 00:10:00,641 --> 00:10:02,685 -And you'll prep the vegetables. -Oh, okay. 210 00:10:07,607 --> 00:10:11,193 Once I start stir-frying those, you'll scrape the pollock roe. 211 00:10:14,947 --> 00:10:17,033 We were along for the ride. 212 00:10:17,658 --> 00:10:20,995 On the Monster Bus. A premium, super-deluxe bus. 213 00:10:22,330 --> 00:10:23,623 With him at the wheel. 214 00:10:27,543 --> 00:10:29,837 Looking down from here, they're so organized. 215 00:10:29,920 --> 00:10:31,756 We must've looked silly. 216 00:10:31,839 --> 00:10:34,258 I think we kind of looked like the White Spoons over there. 217 00:10:34,342 --> 00:10:36,427 Gloves, gloves, where are they? 218 00:10:38,304 --> 00:10:39,513 -Under there. -Over there. 219 00:10:39,597 --> 00:10:41,641 -I got 'em. The sanitary ones. -Great, thanks. 220 00:10:41,724 --> 00:10:43,267 You need to boil the water. 221 00:10:45,728 --> 00:10:48,356 -Shoot, where'd the torch go? -Where's the thing? 222 00:10:48,439 --> 00:10:49,774 -What? -For the potatoes. 223 00:10:49,857 --> 00:10:52,276 -Peeler? Do we have one of those? -Yes, that. Potato peeler. 224 00:10:54,779 --> 00:10:56,405 Is there a peeler? 225 00:10:57,782 --> 00:10:59,033 -Or no? -I don't… 226 00:10:59,533 --> 00:11:02,161 They're all over the place. Uh-huh. 227 00:11:03,496 --> 00:11:06,707 Up until this point, I'd been cooking as an individual. 228 00:11:07,375 --> 00:11:09,377 So, going into this match… 229 00:11:09,460 --> 00:11:11,462 Obviously, we had a plan, 230 00:11:11,545 --> 00:11:15,007 and then, once it started, we just completely blanked. 231 00:11:15,091 --> 00:11:18,511 Wait! Here, here, here! I got it! Want a torch? 232 00:11:20,429 --> 00:11:21,389 It's on. 233 00:11:21,472 --> 00:11:24,016 I've got your potato peeler! Here. 234 00:11:24,100 --> 00:11:25,267 All right, let's start. 235 00:11:26,352 --> 00:11:28,813 -You don't need one? -No, I can just do this. 236 00:11:41,242 --> 00:11:43,202 I got butter for the potatoes. 237 00:11:43,285 --> 00:11:44,870 -Okay, perfect. -I'll temper it. 238 00:11:44,954 --> 00:11:45,955 Sounds good, Chef. 239 00:11:46,580 --> 00:11:48,457 Chef Son's just running around like a commis. 240 00:11:48,541 --> 00:11:49,458 -Uh-huh. -Isn't he? 241 00:11:50,543 --> 00:11:51,919 Got your seasoning. 242 00:11:53,504 --> 00:11:55,339 -Did you grab the balsamic? -Yep, I've got it. 243 00:11:55,423 --> 00:11:57,174 -Salt too. -Perfect, we can use that, then. 244 00:11:57,258 --> 00:12:01,053 The more I'm up and moving around, the more useful I am. 245 00:12:01,137 --> 00:12:05,266 Our team did great on the first match, and I just couldn't let them down. 246 00:12:05,349 --> 00:12:09,311 So if that meant running around doing whatever, I'd do whatever. 247 00:12:10,604 --> 00:12:12,857 -All right, let me help you. -All right. 248 00:12:12,940 --> 00:12:14,442 -Could you debone this? -Sure. 249 00:12:19,363 --> 00:12:22,825 Oh, geez, this takes quite a bit of effort. 250 00:12:23,534 --> 00:12:25,703 -Much more than I thought. -This is the hardest part. 251 00:12:25,786 --> 00:12:26,996 Yeah, it really is, huh? 252 00:12:27,747 --> 00:12:29,039 It's just so slippery. 253 00:12:32,168 --> 00:12:33,711 So you need patience. 254 00:12:35,337 --> 00:12:36,255 Yeah. 255 00:12:38,799 --> 00:12:40,718 I thought it'd take 20 minutes. 256 00:12:40,801 --> 00:12:44,138 But it kind of took forever to prep all of that chicken. 257 00:12:44,221 --> 00:12:46,515 Chef Hee-eun! How are we on time? 258 00:12:46,599 --> 00:12:48,350 It's been 20 minutes. 259 00:12:48,434 --> 00:12:52,062 We're taking too long. We expected to finish in 20 minutes. 260 00:12:52,146 --> 00:12:55,983 Honestly, I wondered if choosing chicken was a big mistake. 261 00:12:56,609 --> 00:12:59,361 Deboning can take a very long time. 262 00:13:08,954 --> 00:13:11,624 Our Witch with a Wok! Look at her go! 263 00:13:11,707 --> 00:13:13,626 -Look. -So fast. 264 00:13:13,709 --> 00:13:15,503 Her knife work's incredible. 265 00:13:15,586 --> 00:13:19,215 And it's a big knife too. It almost looks kind of witchy. 266 00:13:29,767 --> 00:13:32,478 I like chicken. I cook with it all the time. 267 00:13:35,773 --> 00:13:37,066 You're really fast, Chef. 268 00:13:37,149 --> 00:13:39,026 -Like, insanely fast. -What? Am I? 269 00:13:39,652 --> 00:13:41,487 Today, I was ready for a real fight. 270 00:13:42,071 --> 00:13:44,949 I even sharpened the blade of my knife, just in case. 271 00:13:45,866 --> 00:13:48,077 Did you see Witch with a Wok? 272 00:13:48,160 --> 00:13:50,579 Look at that. She's fast. 273 00:13:51,080 --> 00:13:53,999 It's hard enough to debone with a regular knife. 274 00:13:54,917 --> 00:13:56,961 But she uses a Chinese kitchen knife. 275 00:13:58,462 --> 00:14:00,840 -You guys good? -Yeah. 276 00:14:00,923 --> 00:14:03,717 And we're done, with time to spare. 277 00:14:04,301 --> 00:14:06,887 Now that they're ready, it's time to brine them. 278 00:14:18,607 --> 00:14:20,526 -Oh my god. -No sighing for us. 279 00:14:20,609 --> 00:14:22,361 -It won't help. -Stay positive. 280 00:14:22,444 --> 00:14:25,322 -I know, but my back hurts. -Remember, we're White Spoons. 281 00:14:26,031 --> 00:14:28,784 Almost there. Just a little bit more. 282 00:14:28,868 --> 00:14:31,370 -We've got the vegetables? The mirepoix? -Yep. 283 00:14:33,038 --> 00:14:33,998 Almost. 284 00:14:38,919 --> 00:14:39,795 I'll take a look. 285 00:14:46,093 --> 00:14:47,595 -Venerable Sunjae. -Oh, hello. 286 00:14:49,096 --> 00:14:50,806 -This dish… -Yes? 287 00:14:51,849 --> 00:14:53,767 -…uses meat, so what do you do? -Yes, it does. 288 00:14:53,851 --> 00:14:56,937 Well, cooking isn't completely vegetarian, is it? 289 00:14:57,021 --> 00:14:58,314 -That's true. -Exactly. 290 00:14:58,397 --> 00:15:00,733 -So I'm helping out however I can here. -Right. 291 00:15:00,816 --> 00:15:03,819 If you can find harmony with people you disagree with, 292 00:15:03,903 --> 00:15:06,864 you can find harmony with food you don't cook with. 293 00:15:07,740 --> 00:15:09,950 We're a team, right? We work together. 294 00:15:10,034 --> 00:15:12,077 So achieving harmony's very important. 295 00:15:12,912 --> 00:15:16,206 I never exempt myself because I'm ascetic and a vegetarian. 296 00:15:16,290 --> 00:15:20,169 I'll always cook what I can cook. It's like I'm in an orchestra. 297 00:15:20,252 --> 00:15:23,339 As long as I know my part and play it well, that's all I need. 298 00:15:23,964 --> 00:15:25,966 I'm not a conductor. I don't control everyone. 299 00:15:26,675 --> 00:15:29,011 All right, what should I do next? Mushrooms are done. 300 00:15:29,094 --> 00:15:30,471 -Is this parsley? -It's celery. 301 00:15:30,554 --> 00:15:32,306 -Celery. -I think we need some more. 302 00:15:32,389 --> 00:15:33,223 -Oh, really? -Yes. 303 00:15:33,307 --> 00:15:34,266 Okay. 304 00:15:37,978 --> 00:15:40,272 -Do we need chicken? -I think we're set. 305 00:15:40,356 --> 00:15:41,774 I'm starting on the chicken, Chef. 306 00:15:51,283 --> 00:15:52,868 -Stir the onions once. -Yes. 307 00:15:56,747 --> 00:15:59,041 Wow, look at how fast he is. 308 00:16:02,419 --> 00:16:05,589 First, we sear the chicken in the pan, just for a bit. 309 00:16:06,173 --> 00:16:09,051 -How's the color? -The color? Okay. 310 00:16:11,178 --> 00:16:14,306 Garlic, rosemary, thyme. All right, into the oven. 311 00:16:16,558 --> 00:16:19,144 -That looks great! -Looking good, Chef! 312 00:16:21,480 --> 00:16:23,649 And then we put the chicken in the oven. 313 00:16:24,400 --> 00:16:28,278 But this is a fricassee. It's incomplete without a rich sauce. 314 00:16:28,862 --> 00:16:32,658 To start, we take the leftover chicken cuts and use those to make the broth. 315 00:16:33,409 --> 00:16:36,537 Then we sauté the celery and onions in some olive oil, 316 00:16:36,620 --> 00:16:39,164 add the broth, and bring it to a boil. 317 00:16:50,217 --> 00:16:51,635 Set it on fire! 318 00:16:54,054 --> 00:16:57,641 Our leader, Chef Hyo-nam, is a master of French cuisine. 319 00:16:57,725 --> 00:16:58,934 It's reassuring. 320 00:17:00,561 --> 00:17:02,980 He's an expert when it comes to Western cuisine. 321 00:17:03,647 --> 00:17:06,859 With him as our captain, our dish would be perfect. 322 00:17:10,070 --> 00:17:11,864 I can smell it from here. 323 00:17:12,364 --> 00:17:14,950 I'm sure it's delicious. He's a master. 324 00:17:18,912 --> 00:17:21,415 I just hope the kkanpunggi sauce turns out good. 325 00:17:21,498 --> 00:17:22,583 Me too. 326 00:17:23,083 --> 00:17:26,628 Glad there's spicy peppers. They work well with soy sauce-based sauce. 327 00:17:27,463 --> 00:17:28,797 -All good here? -Mmm. 328 00:17:30,883 --> 00:17:33,302 I offered to make the kkanpunggi sauce. 329 00:17:33,802 --> 00:17:37,097 -What should we use as the base? -For the kkanpunggi sauce? Soy sauce. 330 00:17:37,181 --> 00:17:38,932 -Should I add balsamic? -Balsamic? 331 00:17:39,016 --> 00:17:40,476 -Yes. -Sure, go ahead. Sounds good. 332 00:17:41,810 --> 00:17:43,812 I suggested adding balsamic. 333 00:17:45,022 --> 00:17:47,274 It's a little savory and a little sweet. 334 00:17:47,357 --> 00:17:49,359 It's a good sweet and spicy mix. 335 00:17:49,443 --> 00:17:51,195 I'm sure it tastes great. 336 00:17:51,779 --> 00:17:54,865 -Let's see… Where do you need me? -With Chef Ok. 337 00:17:54,948 --> 00:17:56,909 Three each, six per bunch. Then slice them. 338 00:17:56,992 --> 00:17:58,577 -Okay. -Do you have green onion? 339 00:17:58,660 --> 00:18:00,287 Not yet. We need to cut them. 340 00:18:09,338 --> 00:18:12,341 -Need to finish in 20. -Sounds good. 341 00:18:12,883 --> 00:18:14,593 Could you check the sweetness? 342 00:18:15,594 --> 00:18:16,428 Thank you. 343 00:18:18,597 --> 00:18:21,350 How is it? Is it good? Or too much? 344 00:18:22,851 --> 00:18:23,852 -More? -It's salty. 345 00:18:23,936 --> 00:18:25,020 -Salty? -Really salty. 346 00:18:25,104 --> 00:18:27,231 It's salty. Really salty. 347 00:18:27,314 --> 00:18:28,524 -Is it? -Yeah. 348 00:18:30,526 --> 00:18:34,822 It's way too salty as is. And they want sweet. So make it sweet. 349 00:18:35,364 --> 00:18:36,740 Sounds good. 350 00:18:36,824 --> 00:18:39,409 -At least in my opinion. It's too much. -No, sorry. I'll fix it. 351 00:18:39,493 --> 00:18:43,122 Eat a whole spoonful to check. 'Cause when we reduce it, that's it. 352 00:18:43,205 --> 00:18:45,833 -Right. Hmm. -That's what it's all gonna taste like. 353 00:18:46,416 --> 00:18:49,169 I wasn't sure how the sauce had come out salty, 354 00:18:49,253 --> 00:18:51,964 but I needed to find a way to fix it, and fast. 355 00:18:55,259 --> 00:18:56,802 I was frustrated. 356 00:18:57,427 --> 00:19:00,430 He'd promised to take care of the sauce and vegetable prep, 357 00:19:00,514 --> 00:19:03,183 but he spent all of his time focused on the sauce. 358 00:19:04,393 --> 00:19:06,895 Hey, Chef Ok, seems like the sauce is taking a bit. 359 00:19:06,979 --> 00:19:07,855 It's almost done. 360 00:19:07,938 --> 00:19:10,482 -You said you'd help with the vegetables. -Just finishing up. 361 00:19:11,775 --> 00:19:15,445 But eventually, I managed to cut the saltiness and enhance the sweetness. 362 00:19:16,655 --> 00:19:17,948 And that's what I needed. 363 00:19:20,367 --> 00:19:23,328 Green onions, bell peppers, and garlic prepped. 364 00:19:23,412 --> 00:19:25,289 -What's next? -Could you grab something for me? 365 00:19:25,372 --> 00:19:26,748 -Sure, what? -Water. 366 00:19:26,832 --> 00:19:29,042 -Water? How much? -Yeah. I'll tell you when to stop. 367 00:19:29,710 --> 00:19:30,961 -Good? -Yep. More water… 368 00:19:31,044 --> 00:19:32,963 How's it going? Sample it. 369 00:19:33,046 --> 00:19:33,922 After this. 370 00:19:34,006 --> 00:19:35,507 -Pour it all. -One second. 371 00:19:35,591 --> 00:19:37,301 An hour's passed. 372 00:19:37,384 --> 00:19:39,303 We need to start frying in the next two minutes. 373 00:19:39,386 --> 00:19:41,722 -I'll do that next. -We're finishing up. 374 00:19:41,805 --> 00:19:44,224 Don't say that, just tell me the time. How long? 375 00:19:44,308 --> 00:19:45,601 -Three minutes. -Okay. 376 00:19:45,684 --> 00:19:47,853 When I ask "how long," I need a time. 377 00:19:48,478 --> 00:19:52,357 Don't say, "We're finishing up." That doesn't answer the question. 378 00:19:52,441 --> 00:19:55,027 -We need to start. -Next to that ladle. 379 00:19:57,988 --> 00:19:59,239 We're five minutes behind. 380 00:19:59,740 --> 00:20:03,452 As the team leader, I'm constantly managing the timeline. 381 00:20:03,535 --> 00:20:05,537 -It's been 15. -Great, thanks. 382 00:20:06,121 --> 00:20:07,456 We need to finish in 20. 383 00:20:07,539 --> 00:20:09,583 You need to be proactive with everyone, 384 00:20:09,666 --> 00:20:12,669 which means following up and making sure they're good. 385 00:20:12,753 --> 00:20:14,046 I'm sorry, Chef. 386 00:20:14,129 --> 00:20:16,381 -Let's do peanuts again. -What? What's wrong? 387 00:20:16,465 --> 00:20:18,926 -They're just close to burning. -Oh. Okay. Just a little less? 388 00:20:19,009 --> 00:20:20,302 -No, more even too. -Okay. 389 00:20:22,387 --> 00:20:23,931 -Those look good. -You sure? 390 00:20:24,014 --> 00:20:25,724 -You want me to stop-- -Stop, stop. 391 00:20:25,807 --> 00:20:29,728 I want to try to set a good example and lead through demonstration. 392 00:20:30,520 --> 00:20:32,606 We're done, so tell us what you need us to do. 393 00:20:32,689 --> 00:20:34,608 I need a bowl of paste. Please. 394 00:20:34,691 --> 00:20:35,525 -Just one? -Yep. 395 00:20:35,609 --> 00:20:36,485 -What kind? -Here. 396 00:20:38,904 --> 00:20:42,366 That's the way I've always worked, so I tried to recreate it. 397 00:20:42,449 --> 00:20:44,284 STARCH PASTE BÉCHAMEL SAUCE 398 00:20:46,620 --> 00:20:48,747 -I'll finish the béchamel. -Okay. 399 00:20:49,414 --> 00:20:53,085 -Chef Genius. Just add the pollock roe. -Then it's done? 400 00:20:53,168 --> 00:20:55,212 -Then season it once it's added. -After? Okay. 401 00:20:55,879 --> 00:21:00,467 POLLOCK ROE ADDED TO BÉCHAMEL SAUCE TO FINISH POLLOCK ROE CREAM SAUCE 402 00:21:00,550 --> 00:21:02,219 They made pollock roe béchamel. 403 00:21:02,302 --> 00:21:05,013 -Oh, okay. That's what it is. -That's a really good way to use it. 404 00:21:05,514 --> 00:21:08,433 I hope our pollock roe mashed potatoes turn out. 405 00:21:10,519 --> 00:21:12,896 I think we should put it all in one big bowl. 406 00:21:12,980 --> 00:21:13,981 Mashed? 407 00:21:15,023 --> 00:21:16,775 Like this. We should strain them. 408 00:21:19,611 --> 00:21:20,529 -Here, could I-- -Sure. 409 00:21:20,612 --> 00:21:21,488 I wanna see… 410 00:21:25,701 --> 00:21:28,161 I think this-- Let's see. Yeah, strain like this. 411 00:21:28,245 --> 00:21:31,164 -I'm just worried it'll take too long. -It's standard practice. 412 00:21:31,248 --> 00:21:32,749 -Is it? -In French cuisine. 413 00:21:32,833 --> 00:21:35,043 -I see. -It gets all the clumps out. 414 00:21:35,127 --> 00:21:37,129 How's it going? Are they straining all right? 415 00:21:37,212 --> 00:21:38,046 Not really. 416 00:21:38,130 --> 00:21:38,964 -No? -No. 417 00:21:41,508 --> 00:21:43,176 Let's use our hands. 418 00:21:43,260 --> 00:21:45,971 Here, Venerable Sunjae, let me do a quick test run, 419 00:21:46,054 --> 00:21:47,264 -just to make sure. -Okay. 420 00:21:47,347 --> 00:21:48,223 Break the clumps? 421 00:21:48,307 --> 00:21:50,017 -Yeah, I think that makes it easier. -Okay. 422 00:21:50,934 --> 00:21:53,353 They just cooked those, so they're probably hot. 423 00:21:53,437 --> 00:21:55,856 Hot, hot, hot! 424 00:21:56,898 --> 00:21:58,317 It's mashed potato hell. 425 00:21:59,401 --> 00:22:01,320 We're just making mashed potatoes. 426 00:22:01,403 --> 00:22:04,614 -I thought this would be easy. -Yeah. Me too. They're hot. 427 00:22:05,157 --> 00:22:06,742 -Wanna switch? -Sorry? 428 00:22:06,825 --> 00:22:08,618 That way, neither one of us gets too tired. 429 00:22:08,702 --> 00:22:10,412 -Sorry, I've got some more here. -Okay. 430 00:22:10,996 --> 00:22:11,997 This'll take a bit. 431 00:22:12,080 --> 00:22:14,833 -It'll take longer than we thought. -Need you three. 432 00:22:14,916 --> 00:22:17,419 -Wait, Chef. Could you hand me that? -What? 433 00:22:17,502 --> 00:22:18,670 -This? -What you're holding?. 434 00:22:21,131 --> 00:22:23,967 Like this, look. We can press down. 435 00:22:24,968 --> 00:22:27,429 Like this, look. See? 436 00:22:27,971 --> 00:22:30,140 They're still hot, so try it like this. See? 437 00:22:30,223 --> 00:22:31,433 Very nice. 438 00:22:32,559 --> 00:22:35,437 -Bravo! It seems to be working. -Way to go! Nice! 439 00:22:35,520 --> 00:22:37,522 Then it all goes on the pan. 440 00:22:38,023 --> 00:22:40,067 Yes. It's faster too. 441 00:22:40,150 --> 00:22:42,903 -What? Yeah, it's much faster. -Doing this, you can strain more. 442 00:22:43,403 --> 00:22:46,031 I think that's enough. And look. 443 00:22:48,492 --> 00:22:50,577 -The chicken's done? -Yep. 444 00:22:50,660 --> 00:22:52,662 We just need to let them cook in the sauce a bit. 445 00:22:52,746 --> 00:22:54,206 Let's do that now. 446 00:22:57,959 --> 00:23:01,630 I see. They're finishing the chicken by simmering them in the sauce. 447 00:23:02,130 --> 00:23:03,256 Yeah, that's right. 448 00:23:03,340 --> 00:23:04,466 Thirteen. 449 00:23:05,300 --> 00:23:06,385 Fourteen. 450 00:23:17,521 --> 00:23:21,775 Pollack roe can't be too hot. Otherwise, it won't taste right. 451 00:23:24,486 --> 00:23:26,822 -Oh, man, my arm really hurts. -I can do it. 452 00:23:26,905 --> 00:23:28,281 No, it's okay. I've got it. 453 00:23:28,990 --> 00:23:30,158 If it hurts… 454 00:23:30,242 --> 00:23:34,079 Still, I did it. And I took my time, even though I was sore. 455 00:23:35,580 --> 00:23:40,085 The only thing that worries me is that the potatoes and chicken are cream-based. 456 00:23:41,044 --> 00:23:42,337 How we doing? 457 00:23:42,421 --> 00:23:44,548 -Time to taste? -Yes. 458 00:23:45,674 --> 00:23:47,884 -Western versus Chinese cuisine. -Yeah. 459 00:23:47,968 --> 00:23:49,386 We want ours to have a kick. 460 00:23:49,970 --> 00:23:53,515 When you make the kkanpunggi, your main focus is the sauce. 461 00:23:53,598 --> 00:23:57,602 So you want to make sure the chicken absorbs as much sauce as possible. 462 00:23:57,686 --> 00:24:00,689 The kkanpunggi will be served with béchamel sauce 463 00:24:00,772 --> 00:24:02,941 made with pollock roe and Parmesan. 464 00:24:03,024 --> 00:24:05,569 -About three spoonfuls? -That's perfect. 465 00:24:11,450 --> 00:24:13,827 -Let's try it. -Should I prepare this? 466 00:24:13,910 --> 00:24:17,164 -No, just hold and try it. -Here, this is the tester. 467 00:24:17,247 --> 00:24:20,750 It's a team match, and while all of us have different specialties, 468 00:24:21,334 --> 00:24:23,170 we need to present something cohesive. 469 00:24:26,840 --> 00:24:29,593 Hold on, don't take one piece. We need to eat all of it together. 470 00:24:29,676 --> 00:24:32,137 -Try it with the sauce. -Yeah, and the green onions too. 471 00:24:37,100 --> 00:24:38,435 Is it bland? 472 00:24:39,811 --> 00:24:43,273 It's good, but I think we need more sauce and more roe. 473 00:24:43,356 --> 00:24:44,649 Does it need more seasoning? 474 00:24:44,733 --> 00:24:46,735 -Should it be more acidic? -Yeah. More acidity. 475 00:24:46,818 --> 00:24:49,404 Mmm-hmm. The spice tapers off at the end. 476 00:24:49,488 --> 00:24:52,491 -Let's check the kkanpunggi sauce. -Roe is super creamy. 477 00:24:52,574 --> 00:24:53,909 Needs acidity. 478 00:24:55,827 --> 00:24:57,829 It felt, like, 2% off. 479 00:24:57,913 --> 00:25:01,875 The flavor wasn't exactly bad. It just wasn't intense enough. 480 00:25:01,958 --> 00:25:03,835 Chef Witch, this is your specialty. 481 00:25:03,919 --> 00:25:05,504 So make it like you usually do. 482 00:25:05,587 --> 00:25:07,631 And Chef Genius, please add 483 00:25:07,714 --> 00:25:09,007 -more pollock roe. -All right. 484 00:25:09,090 --> 00:25:10,675 Go with what you think is best. 485 00:25:10,759 --> 00:25:12,219 -It'll work with the cream. -Right. 486 00:25:18,975 --> 00:25:20,936 We need to start plating in 15. 487 00:25:21,019 --> 00:25:22,479 Sounds good. 488 00:25:26,441 --> 00:25:28,902 The thing about cream is that, if used correctly, 489 00:25:28,985 --> 00:25:30,862 you get a lovely, rich flavor. 490 00:25:31,404 --> 00:25:33,865 But if you're not careful, it tastes greasy. 491 00:25:35,700 --> 00:25:37,285 A lot of cream. 492 00:25:37,369 --> 00:25:40,539 -The mashed are creamy, chicken is too. -Mash, cream, cheese, it's too heavy. 493 00:25:40,622 --> 00:25:41,748 -Too rich. -Too much. 494 00:25:41,831 --> 00:25:43,375 It almost sounds greasy. 495 00:25:43,458 --> 00:25:44,876 Fricassee is really creamy, 496 00:25:44,960 --> 00:25:48,171 so I felt like we needed something to cut through the fattiness. 497 00:25:48,255 --> 00:25:51,841 So, as of right now, we have mashed potatoes, then pollock roe, 498 00:25:51,925 --> 00:25:53,468 and then you want to add cream sauce. 499 00:25:53,552 --> 00:25:56,721 As is, I think the flavor, it's just too much. 500 00:25:56,805 --> 00:25:59,808 -We need to add acidity as a kick. -Exactly. That'll cut it. 501 00:25:59,891 --> 00:26:03,103 I think if you drizzle something, like a reduced balsamic, 502 00:26:03,186 --> 00:26:05,730 and pour it around the mashed potatoes, then when they scoop it… 503 00:26:06,356 --> 00:26:09,150 -It'll add sweetness. -You want the acidity. 504 00:26:09,234 --> 00:26:11,027 Then let's also add a lemon wedge. 505 00:26:11,111 --> 00:26:12,487 -Maybe grill it? -Or char it. 506 00:26:12,571 --> 00:26:13,738 Sure, either way works. 507 00:26:15,240 --> 00:26:17,951 You get this nice scent of freshly squeezed citrus. 508 00:26:18,868 --> 00:26:21,580 But since it's been charred, it also tastes slightly baked 509 00:26:21,663 --> 00:26:23,039 even though the flavor's fresh. 510 00:26:26,042 --> 00:26:28,461 We asked Venerable Sunjae to torch them. 511 00:26:28,545 --> 00:26:30,171 I've never done this before. 512 00:26:31,673 --> 00:26:33,800 I like the lemon, it'll add a nice kick. 513 00:26:33,883 --> 00:26:35,719 Let's make a sample dish. 514 00:26:35,802 --> 00:26:38,054 All right, place it. Just like that. 515 00:26:38,138 --> 00:26:39,598 First, it's savory layers. 516 00:26:39,681 --> 00:26:43,602 Mashed potatoes, cream sauce, then the chicken. 517 00:26:43,685 --> 00:26:47,397 And then the kick. A little balsamic glaze and some charred lemon. 518 00:26:47,480 --> 00:26:48,481 CHARRED LEMON JUICE 519 00:26:48,565 --> 00:26:51,026 Creamy with a little bit of acidic sweetness. 520 00:26:52,110 --> 00:26:53,612 Should we give them the lemon? 521 00:26:53,695 --> 00:26:55,864 -If it's not acidic enough? -It's delicious. 522 00:26:56,448 --> 00:26:59,159 -Taste is great and texture's great. -You remember the balsamic? 523 00:26:59,242 --> 00:27:00,076 Balsamic? 524 00:27:00,702 --> 00:27:01,870 Especially the texture. 525 00:27:01,953 --> 00:27:03,204 I think we nailed the potatoes. 526 00:27:03,288 --> 00:27:04,956 -The pollock roe-- -Yes, that's good too. 527 00:27:05,040 --> 00:27:07,542 Well, it looks like it got his seal of approval. 528 00:27:08,043 --> 00:27:10,128 Okay, okay. Time to plate. 529 00:27:11,421 --> 00:27:13,548 -You added more balsamic? -Yeah. 530 00:27:13,632 --> 00:27:15,425 -And regular vinegar? -No, I didn't. 531 00:27:17,844 --> 00:27:19,054 In my head, 532 00:27:19,137 --> 00:27:22,849 what I really wanted was to smack the tastebuds of the judges. 533 00:27:22,932 --> 00:27:24,100 Just a little bit. 534 00:27:24,184 --> 00:27:25,977 Should I add chili oil? You think? 535 00:27:26,061 --> 00:27:27,896 -The spice is a bit weak. -Good call. 536 00:27:27,979 --> 00:27:30,231 -Let's add chili oil. -Need some? 537 00:27:30,315 --> 00:27:32,942 Yeah. You got it? Wait, no, I saw it. Where is it? 538 00:27:33,443 --> 00:27:35,904 -The Lao Gan Ma. That one. There. -Right. This one? Here. 539 00:27:35,987 --> 00:27:37,989 -Strain it. I just need the oil. -Okay. 540 00:27:38,865 --> 00:27:42,702 -We need it to be spicy. -That's the key here. 541 00:27:44,579 --> 00:27:46,581 -Here, Chef Witch. I got it. -Just oil? 542 00:27:46,665 --> 00:27:47,499 Just oil. 543 00:27:47,582 --> 00:27:49,668 -Here, just in that little area. -Here you go. 544 00:28:01,179 --> 00:28:04,391 All right. One last taste, then we plate. Here we go. 545 00:28:13,191 --> 00:28:14,401 Okay… 546 00:28:18,446 --> 00:28:19,280 Mmm. 547 00:28:19,364 --> 00:28:21,825 -Good? Better? -Yeah. 548 00:28:21,908 --> 00:28:23,576 -Think so? -We got it. 549 00:28:23,660 --> 00:28:26,496 -Let's use it. -It's perfect. 550 00:28:27,330 --> 00:28:28,540 We all went, "Ah, okay." 551 00:28:28,623 --> 00:28:31,668 All five of us just kind of went, "Oh! This is it." 552 00:28:40,093 --> 00:28:42,178 Chef, keep putting in chicken. 553 00:28:42,262 --> 00:28:43,638 Got it. 554 00:28:46,433 --> 00:28:47,934 We plate in ten. 555 00:28:48,935 --> 00:28:52,105 -I'm glad we have two woks. -Yeah. Great call. 556 00:28:52,188 --> 00:28:54,733 -40 minutes, let's plate. -All right. 557 00:28:54,816 --> 00:28:56,609 One each. One scoop. 558 00:29:01,072 --> 00:29:02,365 -Chicken. -Okay. 559 00:29:02,449 --> 00:29:03,700 -Sauce. -There. 560 00:29:03,783 --> 00:29:05,660 -What do we need? -Place. 561 00:29:05,744 --> 00:29:07,287 -This? -Okay. 562 00:29:07,370 --> 00:29:09,622 -Chef, these are a bit pink. -Right. 563 00:29:09,706 --> 00:29:11,249 -We should add more pollock roe. -Okay. 564 00:29:11,332 --> 00:29:13,042 -So it's even. -On it. 565 00:29:16,463 --> 00:29:18,590 We should do the second fry now. 566 00:29:18,673 --> 00:29:22,177 Second fry. Starting now. 567 00:29:26,222 --> 00:29:27,056 -I think… -Yes? 568 00:29:27,140 --> 00:29:28,850 I think just one spoonful is good. 569 00:29:28,933 --> 00:29:30,351 -Just don't spill. -One for each. 570 00:29:30,435 --> 00:29:32,020 From the left? Does it matter? 571 00:29:32,103 --> 00:29:33,980 -No, it doesn't. We've already started. -Okay. 572 00:29:41,070 --> 00:29:43,072 I'm gonna toss some chicken. 573 00:29:45,033 --> 00:29:46,618 You need this? 574 00:29:47,535 --> 00:29:49,871 -No, use it. -Okay. 575 00:29:53,917 --> 00:29:57,712 You can smell the chicken more than the squid. The smell-- 576 00:29:57,796 --> 00:29:59,339 -It's mouthwatering. -Yeah. 577 00:29:59,422 --> 00:30:02,342 Right now, there's no telling whose dish will be better. 578 00:30:02,842 --> 00:30:06,179 The smoky flavor of that kkanpunggi will be hard to beat. 579 00:30:06,721 --> 00:30:09,432 Looks like this match might be another flavor battle. 580 00:30:10,433 --> 00:30:11,726 -But reversed. -Reversed? 581 00:30:11,810 --> 00:30:12,644 Yeah. 582 00:30:12,727 --> 00:30:15,939 I think… that's more to my taste. 583 00:30:16,022 --> 00:30:19,275 The White Spoons'. Potatoes, chicken… 584 00:30:22,862 --> 00:30:25,824 And they're sprinkling a bit of cheese too. 585 00:30:25,907 --> 00:30:28,535 -Like this? -Yes, it should be standing. Like this. 586 00:30:28,618 --> 00:30:30,745 -Yeah, and in the same direction. -Exactly. 587 00:30:30,829 --> 00:30:32,789 That way, they can grab and squeeze it. 588 00:30:33,748 --> 00:30:36,709 -What if we add a bit of pollack roe? -As garnish? 589 00:30:36,793 --> 00:30:38,253 -So they see it. -Sounds good. 590 00:30:38,336 --> 00:30:40,338 This way, they know it's there. 591 00:30:40,421 --> 00:30:42,131 We decided to add it at the end. 592 00:30:42,215 --> 00:30:46,302 But with this kind of dish, those tiny details can be so important. 593 00:30:46,386 --> 00:30:48,137 Every bite should be delicious. 594 00:30:49,097 --> 00:30:50,098 How's it going? 595 00:30:50,807 --> 00:30:53,268 Okay, but got a bit to go. 596 00:30:57,647 --> 00:30:59,524 Move the clean plates over. 597 00:30:59,607 --> 00:31:01,317 All right, I'm on it. 598 00:31:03,736 --> 00:31:06,322 -Here we go! -Let's go! 599 00:31:06,406 --> 00:31:07,615 Hang in there, guys! 600 00:31:10,994 --> 00:31:12,996 Let's try to speed it up a bit. 601 00:31:19,085 --> 00:31:20,628 -These done? -They're done. 602 00:31:20,712 --> 00:31:22,171 Those can go. 603 00:31:24,507 --> 00:31:26,467 Double check the lemon. Great. 604 00:31:26,551 --> 00:31:28,136 The flavors couldn't be more different. 605 00:31:28,219 --> 00:31:29,554 Yeah, yeah, yeah. 606 00:31:29,637 --> 00:31:32,473 I like how they reflect each team's personality. 607 00:31:33,224 --> 00:31:34,058 Great job. 608 00:31:36,269 --> 00:31:37,937 Great job, you guys! 609 00:31:38,021 --> 00:31:40,273 -Nice work, everyone. -Congratulations! 610 00:31:40,356 --> 00:31:41,900 -Well done. -Thanks, you too. 611 00:31:43,902 --> 00:31:46,237 -White Spoons! -The final two! 612 00:31:51,826 --> 00:31:54,871 The second dish is complete. 613 00:31:54,954 --> 00:31:59,208 5-ON-5 FACE-OFF END OF COOKING 614 00:31:59,292 --> 00:32:01,002 -Great work. -You too. 615 00:32:01,669 --> 00:32:03,880 -You did great. Nice job. -Thanks. 616 00:32:04,505 --> 00:32:06,382 -Good job, everyone. -It's all over. 617 00:32:06,466 --> 00:32:07,926 -Well done. -You too. 618 00:32:08,009 --> 00:32:08,927 Well done. 619 00:32:15,516 --> 00:32:19,979 -That took a lot of effort. -Our flavor's bolder. 620 00:32:20,063 --> 00:32:21,731 It was really interesting. 621 00:32:21,814 --> 00:32:26,569 I think the first match really influenced how they approached the second match. 622 00:32:26,653 --> 00:32:29,113 You could tell they were really focused on flavor. 623 00:32:29,197 --> 00:32:33,409 I have to say, I think their plates were more full than ours were. 624 00:32:33,493 --> 00:32:35,370 And they seemed to have some depth. 625 00:32:36,454 --> 00:32:38,665 We've got a good shot this time. 626 00:32:40,249 --> 00:32:41,751 Hello. Thank you. 627 00:32:52,345 --> 00:32:54,472 For this match, we wanted to prepare a dish 628 00:32:54,555 --> 00:32:57,850 that we thought would be just as bold as it was delicious. 629 00:32:57,934 --> 00:33:00,728 TEAM BLACK SPOON KKANPUNGGI WITH ROE SAUCE 630 00:33:01,312 --> 00:33:04,315 Served on a bed of savory pollock roe cream sauce 631 00:33:04,399 --> 00:33:08,820 is our sweet and spicy crispy kkanpunggi topped with green onion. 632 00:33:09,779 --> 00:33:12,740 In my opinion, Chinese cuisine is the most delicious 633 00:33:12,824 --> 00:33:13,741 in the world. 634 00:33:13,825 --> 00:33:15,493 So I had high hopes for us. 635 00:33:16,119 --> 00:33:18,830 For this match, we've prepared a dish that we call 636 00:33:18,913 --> 00:33:21,124 "Cock-a-doodle-doo Embracing Pollock Roe." 637 00:33:21,207 --> 00:33:23,418 TEAM WHITE SPOON COCK-A-DOODLE-DOO EMBRACING POLLOCK ROE 638 00:33:23,501 --> 00:33:26,212 It's a new take on a French classic, chicken fricassee, 639 00:33:28,006 --> 00:33:30,925 nestled in a potato puree with pollock roe 640 00:33:31,884 --> 00:33:34,220 and served with a charred lemon wedge, 641 00:33:34,303 --> 00:33:37,890 which if you squeeze a bit will give the dish an even better flavor. 642 00:34:00,705 --> 00:34:02,165 I'm so nervous. 643 00:34:03,666 --> 00:34:07,003 Come on, guys. We got this. Please. 644 00:34:30,193 --> 00:34:31,694 I think ours is better. 645 00:34:31,778 --> 00:34:33,613 -It's very savory. -Yes. 646 00:34:34,322 --> 00:34:36,491 You think it was too mild? 647 00:35:06,521 --> 00:35:07,647 Please! 648 00:35:08,272 --> 00:35:09,899 The pollock roe's in both sauces. 649 00:35:09,982 --> 00:35:12,193 POLLOCK ROE MASHED POTATOES POLLOCK ROE CREAM SAUCE 650 00:35:12,276 --> 00:35:14,862 -I don't think they used a lot of it. -No. Just a bit. 651 00:35:14,946 --> 00:35:16,447 Yeah, it's very mild. 652 00:35:16,948 --> 00:35:19,659 -So is the kkanpunggi sauce. -Right. 653 00:35:19,742 --> 00:35:23,538 But if it were stronger, you wouldn't taste the pollock roe at all. 654 00:35:23,621 --> 00:35:25,915 Hmm. I'm torn. 655 00:35:25,998 --> 00:35:30,753 The Black Spoons changed their strategy and went bolder. But the White Spoons… 656 00:35:30,837 --> 00:35:31,712 -One sec. -Yeah? 657 00:35:31,796 --> 00:35:32,964 I'm cleaning my knife. 658 00:35:35,424 --> 00:35:37,301 Guess you like it. 659 00:36:03,578 --> 00:36:06,831 -The tasting has officially ended. -No, wait, I'm not done. 660 00:36:07,790 --> 00:36:09,750 And now, we will proceed 661 00:36:09,834 --> 00:36:11,586 -with voting for the second match… -Hold on. 662 00:36:11,669 --> 00:36:13,337 …of the All or Nothing round. 663 00:36:31,564 --> 00:36:32,398 Hmm. 664 00:36:36,569 --> 00:36:38,529 The voting has officially ended. 665 00:36:38,613 --> 00:36:39,655 END OF VOTING 666 00:36:39,739 --> 00:36:42,533 At this time, we will reveal the voting results 667 00:36:42,617 --> 00:36:44,327 of the returning judges. 668 00:36:44,410 --> 00:36:48,414 First, Judge Ahn Sung-jae, please reveal your vote. 669 00:36:50,666 --> 00:36:55,588 JUDGE ANH SUNG-JAE VOTED FOR TEAM WHITE SPOON 670 00:36:59,217 --> 00:37:02,803 Next, Judge Paik Jong-won, please reveal your vote. 671 00:37:02,887 --> 00:37:04,722 -White Spoon. -Please. 672 00:37:06,432 --> 00:37:09,185 JUDGE PAIK JONG-WON VOTED FOR TEAM BLACK SPOON 673 00:37:11,979 --> 00:37:13,940 -Wow. -I'm shaking. 674 00:37:14,023 --> 00:37:17,777 I've eaten a lot of kkanpunggi, but it's never been this delicious. 675 00:37:17,860 --> 00:37:21,113 Even with the pollock roe, it feels very luxurious. 676 00:37:21,197 --> 00:37:22,365 I'd love to eat it again. 677 00:37:24,283 --> 00:37:25,785 At the start of the tasting, 678 00:37:25,868 --> 00:37:29,830 you said you wanted to prepare a dish that was "as bold as it was delicious." 679 00:37:29,914 --> 00:37:33,000 But that wasn't the impression I got. 680 00:37:33,084 --> 00:37:36,379 To me, the flavor seemed more delicate than bold. 681 00:37:36,963 --> 00:37:40,216 And ultimately, that's what kept me from really enjoying it. 682 00:37:40,841 --> 00:37:41,759 On the other hand, 683 00:37:41,842 --> 00:37:45,263 Cock-a-doodle-doo Embracing Pollock Roe was flavorful and delicious. 684 00:37:45,346 --> 00:37:48,975 It's very classic, but there's a lot of depth and wit here. 685 00:37:49,058 --> 00:37:49,892 And the lemon? 686 00:37:51,185 --> 00:37:55,856 When I took it and added a few drops as per Chef Son's suggestion, 687 00:37:56,816 --> 00:37:58,818 it really came together for me. 688 00:37:58,901 --> 00:38:01,112 And even though it was the tiniest amount, 689 00:38:01,195 --> 00:38:05,324 the extra pollock roe you added was subtle but really made a difference. 690 00:38:05,992 --> 00:38:08,869 And those tiny details really added to the dish. 691 00:38:08,953 --> 00:38:11,122 I think we did all that we could. 692 00:38:11,622 --> 00:38:15,042 And when you work hard and do everything right, you can't lose. 693 00:38:15,126 --> 00:38:19,005 They did good. I think the White Spoon Team really delivered. 694 00:38:19,088 --> 00:38:22,967 So they're 50-50. With everyone else, I hope it comes out to 60-40. 695 00:38:23,050 --> 00:38:25,886 The results of the first match are as follows. 696 00:38:25,970 --> 00:38:29,473 White Spoons, 66 points. Black Spoons, 34 points. 697 00:38:29,557 --> 00:38:33,102 Currently, the White Spoon Team is leading by 32 points. 698 00:38:34,895 --> 00:38:37,565 And now, we will reveal the results 699 00:38:38,149 --> 00:38:39,233 of the second match. 700 00:38:40,234 --> 00:38:43,029 The final results are as follows. 701 00:38:52,038 --> 00:38:53,497 I wanted to win. 702 00:38:54,123 --> 00:38:56,625 I knew we were just as good if not better than them. 703 00:38:58,586 --> 00:39:02,673 I was confident in our food. We could win on taste alone. 704 00:39:04,967 --> 00:39:09,972 TEAM WHITE SPOON, 48 TEAM BLACK SPOON, 48 705 00:39:11,515 --> 00:39:14,727 TEAM WHITE SPOON WINS 706 00:39:23,527 --> 00:39:26,030 Oh no. We were so close. 707 00:39:27,323 --> 00:39:29,283 -I might cry, man. -Aw. 708 00:39:30,284 --> 00:39:33,746 White spoons, 52 points. Black Spoons, 48 points. 709 00:39:33,829 --> 00:39:35,581 The White Spoon Team wins. 710 00:39:35,664 --> 00:39:38,000 36-POINT DIFFERENCE AFTER SECOND BATTLE 711 00:39:38,084 --> 00:39:40,336 -Wow. -All right! 712 00:39:40,419 --> 00:39:42,922 -Great job, everyone. -Well done. 713 00:39:46,675 --> 00:39:49,428 Our dish just wasn't as good, was it? 714 00:39:50,012 --> 00:39:54,392 It'll be difficult, but we need to keep fighting. 715 00:39:54,475 --> 00:39:56,018 I just did my best. 716 00:39:56,102 --> 00:39:59,063 'Cause, you know, ultimately, that's it. 717 00:39:59,146 --> 00:40:01,482 It's done now. We did what we could. 718 00:40:01,565 --> 00:40:03,526 BLACK AND WHITE SPOONS' TEAM BATTLE ALL OR NOTHING 719 00:40:03,609 --> 00:40:06,529 WHITE SPOONS WIN FIRST 2 BATTLES TOTAL, 118 TO 82, 36-POINT DIFFERENCE 720 00:40:16,163 --> 00:40:19,500 -They're all dark now. -Come on, I'm anxious. 721 00:40:21,502 --> 00:40:25,172 Round 3, Black versus White Spoon, All or Nothing. 722 00:40:25,673 --> 00:40:30,344 In this third and final match, the fate of your team will be decided 723 00:40:30,428 --> 00:40:33,139 in a three-on-three battle of the aces. 724 00:40:36,434 --> 00:40:39,270 For this final match, your judging panel… 725 00:40:41,730 --> 00:40:43,899 has been reduced to ten. 726 00:40:44,400 --> 00:40:46,610 -…reduced to ten. -Oh! 727 00:40:46,694 --> 00:40:48,154 -That means-- -So ten points? Okay. 728 00:40:48,237 --> 00:40:52,408 This means that each vote is now worth a total of ten points. 729 00:40:52,491 --> 00:40:54,410 -Okay, that's a lot of points. -Ten each, huh? 730 00:40:54,493 --> 00:40:56,662 This just got way more intense. 731 00:40:56,745 --> 00:40:58,706 The total number of points from this round 732 00:40:58,789 --> 00:41:01,250 will be added to the existing scores, 733 00:41:01,333 --> 00:41:02,918 and your fate will be decided 734 00:41:03,002 --> 00:41:06,547 based on the total number of points accumulated in all three rounds. 735 00:41:06,630 --> 00:41:08,299 -So what do we need? -Seven to three. 736 00:41:08,382 --> 00:41:10,468 We need at least seven votes to survive this round. 737 00:41:10,551 --> 00:41:11,385 Yeah. That many. 738 00:41:11,469 --> 00:41:13,095 We need to get at least four. 739 00:41:14,430 --> 00:41:16,015 We could make a comeback here. 740 00:41:16,098 --> 00:41:19,852 Who knows? If we make something good enough, we could pull this off. 741 00:41:19,935 --> 00:41:22,813 We just need four votes. So let's aim for half. 742 00:41:22,897 --> 00:41:25,774 I think we can easily win over five of our judges. 743 00:41:25,858 --> 00:41:28,986 In a moment, we will introduce the rest of the judges. 744 00:41:29,069 --> 00:41:30,154 Tell us. 745 00:41:30,237 --> 00:41:31,447 -I know. -I'm so curious. 746 00:41:31,530 --> 00:41:34,074 Because this is a three-on-three battle of the aces, 747 00:41:34,158 --> 00:41:37,411 a special judging panel has been selected for this match. 748 00:41:37,495 --> 00:41:38,537 -What? -Who are they? 749 00:41:39,038 --> 00:41:39,914 You don't think… 750 00:41:39,997 --> 00:41:42,249 -Who? -Special? 751 00:41:42,333 --> 00:41:47,213 Without further ado, it's time to reveal your guest judges. 752 00:41:47,296 --> 00:41:48,506 Oh! 753 00:42:12,238 --> 00:42:13,739 They brought out the big guns. 754 00:42:23,040 --> 00:42:26,919 3-ON-3 BATTLE OF THE BEST THE SPECIAL PANEL'S EIGHT JUDGES 755 00:42:27,002 --> 00:42:28,796 They brought out the big guns. 756 00:42:28,879 --> 00:42:31,215 -Whoa! -It's our Season 1 seniors. 757 00:42:39,682 --> 00:42:42,851 In this match, your dishes will be evaluated 758 00:42:42,935 --> 00:42:47,273 by eight chefs who made the previous season of Culinary Class Wars shine. 759 00:42:48,190 --> 00:42:49,400 Hello, everyone. 760 00:42:49,984 --> 00:42:52,987 I'm sure you feel the pressure, but don't you dare give up now. 761 00:42:54,363 --> 00:42:56,198 Keep on fighting until the very end. 762 00:42:56,282 --> 00:42:58,617 Good luck this match. I'm rooting for you. 763 00:42:58,701 --> 00:43:01,453 It's been a year since I last stepped foot in this room. 764 00:43:01,537 --> 00:43:04,999 It's very nostalgic. I feel honored to be back here again. 765 00:43:05,583 --> 00:43:07,918 Especially because I get to sit up here 766 00:43:08,419 --> 00:43:11,380 instead of having to face up against a respected colleague. 767 00:43:11,463 --> 00:43:13,757 I'm Jung Ji-sun, Chinese cuisine chef. 768 00:43:13,841 --> 00:43:15,259 I'm Cooking Maniac. 769 00:43:15,342 --> 00:43:16,885 Auntie Omakase, Kim Mi-ryeong. 770 00:43:16,969 --> 00:43:18,429 Jang Ho-joon, son of Tongyeong. 771 00:43:18,512 --> 00:43:21,473 I'm Lu Chinglai, Chinese cuisine chef. 772 00:43:21,557 --> 00:43:24,143 I'm so happy to see many of my seniors. 773 00:43:24,226 --> 00:43:26,645 This show is an incredible experience, 774 00:43:26,729 --> 00:43:30,024 so I just want to take a moment to wish all of you the best of luck. 775 00:43:30,107 --> 00:43:31,233 That's right, guys. 776 00:43:33,027 --> 00:43:35,904 Because this match has a specialized judging panel, 777 00:43:36,572 --> 00:43:39,199 each of their votes holds significant weight. 778 00:43:39,742 --> 00:43:42,911 A single vote could change the outcome of the Team Battle. 779 00:43:43,412 --> 00:43:46,749 Well, all of them are chefs, so they really know their stuff. 780 00:43:46,832 --> 00:43:49,126 They've all been in this position before. 781 00:43:49,209 --> 00:43:51,920 I figured they'd be very insightful critics. 782 00:43:52,004 --> 00:43:53,422 It's an all-chef panel. 783 00:43:53,505 --> 00:43:56,050 They're more sensitive to taste than the average person. 784 00:43:57,259 --> 00:44:00,137 So, yeah, there's a lot of pressure going into this match. 785 00:44:00,804 --> 00:44:03,390 Each team will now select three aces, 786 00:44:03,474 --> 00:44:06,477 who will be responsible for the fate of their team. 787 00:44:08,020 --> 00:44:10,230 We will now reveal the six chefs 788 00:44:10,314 --> 00:44:13,942 who have been selected to compete in the battle of the aces. 789 00:44:14,026 --> 00:44:16,779 White Spoon Team, Son Jong-won. 790 00:44:20,324 --> 00:44:22,159 We can't let our guard down. 791 00:44:22,701 --> 00:44:23,827 I wanna win. 792 00:44:25,120 --> 00:44:26,538 Jung Ho-young. 793 00:44:27,915 --> 00:44:28,916 Sam Kim. 794 00:44:33,128 --> 00:44:35,464 I think the White Spoons are pretty stacked. 795 00:44:35,547 --> 00:44:38,425 But we're more unique, so there. 796 00:44:38,509 --> 00:44:40,844 Black Spoon Team, Culinary Monster. 797 00:44:40,928 --> 00:44:44,139 What an ace! 798 00:44:44,223 --> 00:44:47,226 I said I'd do it, so I'm back for match three. 799 00:44:47,309 --> 00:44:48,811 We have to win this round. 800 00:44:49,395 --> 00:44:50,896 Barbecue Lab Director. 801 00:44:51,730 --> 00:44:53,065 Knife Omakase. 802 00:44:58,153 --> 00:44:59,697 To be honest, I didn't-- 803 00:44:59,780 --> 00:45:02,700 I knew the Black Spoon Team was going to be good, 804 00:45:02,783 --> 00:45:05,494 but, I just wanted to focus on what our team was doing. 805 00:45:05,577 --> 00:45:09,164 I wasn't too worried. I just had to do a good job. That's it. 806 00:45:09,748 --> 00:45:12,251 For this three-on-three battle of the aces, 807 00:45:13,585 --> 00:45:15,504 the judges have selected 808 00:45:16,255 --> 00:45:18,340 a hidden ingredient to be utilized. 809 00:45:20,718 --> 00:45:22,845 …a hidden ingredient to be utilized. 810 00:45:22,928 --> 00:45:24,138 -Ah! -What? 811 00:45:25,180 --> 00:45:27,433 I guess that was a pointless meeting. 812 00:45:27,516 --> 00:45:30,018 Don't worry, we've talked this over a hundred times. 813 00:45:30,102 --> 00:45:31,729 Oh no, this isn't good. 814 00:45:32,855 --> 00:45:34,857 I swear I could feel the heat rising. 815 00:45:35,357 --> 00:45:37,025 We saw what was left. 816 00:45:37,109 --> 00:45:39,778 I swear, we went over every combination, 817 00:45:39,862 --> 00:45:42,281 every recipe, every single possibility, 818 00:45:42,865 --> 00:45:43,991 and then… 819 00:45:44,074 --> 00:45:48,120 "Surprise! Hidden ingredient!" I mean, it really pissed me off! 820 00:45:48,203 --> 00:45:51,206 Hidden ingredients, hidden judges… 821 00:45:51,290 --> 00:45:53,208 Hidden White Spoons… 822 00:45:53,292 --> 00:45:56,003 -It just never ends. -Why do they keep doing this? 823 00:45:56,086 --> 00:45:56,962 Why? 824 00:45:57,045 --> 00:45:59,339 Once the hidden ingredient is revealed, 825 00:46:00,048 --> 00:46:02,843 each team will select one of the remaining ingredients 826 00:46:02,926 --> 00:46:05,721 that they believe will pair best with the judge's selection. 827 00:46:05,804 --> 00:46:09,391 You must then find a way to utilize both of the key ingredients, 828 00:46:09,892 --> 00:46:14,104 to create an incredible dish which you will present to the final judging panel. 829 00:46:14,188 --> 00:46:15,022 What is it? 830 00:46:16,774 --> 00:46:17,691 -Huh? -Let's see. 831 00:46:20,778 --> 00:46:23,822 Before we begin, the judges will reveal 832 00:46:23,906 --> 00:46:26,366 the hidden ingredient they have chosen. 833 00:46:26,450 --> 00:46:27,951 -Look at those. -They're shiny. 834 00:46:28,035 --> 00:46:29,828 What's inside, though? 835 00:46:45,594 --> 00:46:47,888 Please reveal the hidden ingredient. 836 00:46:51,475 --> 00:46:53,894 -Tofu. -Tofu? 837 00:46:53,977 --> 00:46:55,479 -Why? -Oh god. 838 00:46:55,562 --> 00:46:57,731 -It's back! -Tofu. 839 00:46:57,815 --> 00:46:59,149 -Oh, what? -Tofu, tofu. 840 00:47:00,442 --> 00:47:01,693 Tofu. 841 00:47:01,777 --> 00:47:04,780 Is this going to be a running joke in every season? 842 00:47:13,372 --> 00:47:15,207 -Oh man. -This is fun. 843 00:47:15,290 --> 00:47:16,667 THE HIDDEN INGREDIENT, TOFU 844 00:47:16,750 --> 00:47:21,004 You'd think after last season, they'd pick different key ingredients. 845 00:47:21,588 --> 00:47:24,508 And of all the things to repeat, why tofu? 846 00:47:24,591 --> 00:47:26,426 I'm sure you weren't expecting this. 847 00:47:26,510 --> 00:47:28,136 -Nope. -I'm shocked. 848 00:47:28,220 --> 00:47:31,515 Don't let your guard down. Make something delicious. 849 00:47:31,598 --> 00:47:36,645 Last season, I think I ate about maybe 27 tofu dishes? 850 00:47:38,981 --> 00:47:42,025 And even now, I'm keeping my distance. 851 00:47:42,109 --> 00:47:47,072 However, as this is a battle of aces, my expectations are high. 852 00:47:47,155 --> 00:47:48,407 Oof. 853 00:47:48,490 --> 00:47:50,909 Seeing that tofu makes me want to cook it again. 854 00:47:53,036 --> 00:47:55,038 Just do your best. 855 00:48:00,794 --> 00:48:03,922 Finally, in order to ensure a fair evaluation, 856 00:48:04,006 --> 00:48:08,719 the eight additional judges will not be allowed to watch your cooking process. 857 00:48:10,178 --> 00:48:12,848 They will not know which team made which dish. 858 00:48:12,931 --> 00:48:14,683 -Wow, okay. -Which means, 859 00:48:14,766 --> 00:48:17,352 the outcome will be determined by taste. 860 00:48:17,436 --> 00:48:18,437 That's fair. 861 00:48:18,520 --> 00:48:19,354 Yeah. 862 00:48:20,105 --> 00:48:23,191 Please lower the blinds for the special judging panel. 863 00:48:25,569 --> 00:48:26,778 Let's go! 864 00:48:27,279 --> 00:48:30,073 You've got this! Do your best! 865 00:48:34,453 --> 00:48:37,789 The eight special judges must now exit the room. 866 00:48:39,708 --> 00:48:42,252 -Oh man. -Here we go. 867 00:48:42,336 --> 00:48:44,212 Good luck to 'em. 868 00:48:54,848 --> 00:48:58,018 Now then, each team will be able to meet 869 00:48:58,894 --> 00:49:02,814 in order to decide what ingredient they would like to select 870 00:49:02,898 --> 00:49:05,108 to pair with the hidden ingredient. 871 00:49:05,734 --> 00:49:07,444 Eight ingredients remain. 872 00:49:07,527 --> 00:49:11,865 You are allowed to pick any ingredient, even two from the same Wheel of Fate. 873 00:49:11,949 --> 00:49:15,452 However, since the White Spoon Team won the second match, 874 00:49:15,535 --> 00:49:17,746 they will be able to pick their ingredient first. 875 00:49:17,829 --> 00:49:20,248 The time limit for the three-on-three battle of the aces 876 00:49:20,332 --> 00:49:21,541 is 60 minutes. 877 00:49:22,250 --> 00:49:25,712 It all comes down to what they pick. It's gonna get interesting. 878 00:49:28,256 --> 00:49:31,593 Let's stick to the plan. As best we can. 879 00:49:31,677 --> 00:49:36,431 There's a dish where you have these lime slices served on top of somyeon noodles. 880 00:49:36,515 --> 00:49:40,435 The broth is acidic, so it has a tangy, sour taste. 881 00:49:40,519 --> 00:49:42,562 Whatever they give us, we can use it here. 882 00:49:42,646 --> 00:49:45,983 But we weren't in a great place, so I had to convince my teammates, 883 00:49:46,066 --> 00:49:47,818 like, "Trust me." 884 00:49:47,901 --> 00:49:50,821 Anyone who displays that kind of determination, 885 00:49:50,904 --> 00:49:53,490 I felt like I should trust them to a certain extent. 886 00:49:53,573 --> 00:49:55,534 So we've got tofu. What else? 887 00:49:55,617 --> 00:49:57,995 Tofu? 888 00:50:00,747 --> 00:50:03,333 The judges will reveal the hidden ingredient… 889 00:50:03,417 --> 00:50:05,085 -Tofu and tsuyu. -Oh, yeah. 890 00:50:05,168 --> 00:50:07,004 -Like kongguksu. -That's good. 891 00:50:07,087 --> 00:50:09,381 -But it can't be thick, should be clear. -Okay, got it. 892 00:50:09,464 --> 00:50:12,801 If you blend it right, it should resemble kongguksu broth. 893 00:50:12,884 --> 00:50:15,679 I think making a tofu-based broth is great. 894 00:50:15,762 --> 00:50:18,724 -Me too. It's better in the broth. -I'm worried it'll be similar to theirs. 895 00:50:18,807 --> 00:50:20,559 I don't think it matters. 896 00:50:20,642 --> 00:50:22,978 -I guess if ours tastes better… -Exactly. 897 00:50:24,855 --> 00:50:26,857 -This is hard. Ugh. -It is. 898 00:50:29,609 --> 00:50:31,278 Tofu, tofu… 899 00:50:32,654 --> 00:50:36,908 I just… Man, it just had to be tofu. 900 00:50:36,992 --> 00:50:38,368 It's weirdly inflexible. 901 00:50:38,452 --> 00:50:41,163 Like, it's so perfect, you can't play around with it. 902 00:50:41,246 --> 00:50:43,331 How do you make it better than it is? 903 00:50:43,415 --> 00:50:46,752 -Just pick something you're confident in. -Exactly. 904 00:50:47,419 --> 00:50:50,130 That's when that huge wave of pressure hit. 905 00:50:50,213 --> 00:50:51,423 This was it. 906 00:50:51,506 --> 00:50:55,594 From that point on, the fate of our team was in our hands. 907 00:50:57,554 --> 00:51:01,099 The only way to survive was to create the best dish. 908 00:51:01,975 --> 00:51:06,063 You had to. So the three of us set out to make something really flavorful, 909 00:51:06,146 --> 00:51:10,233 Something with a lot of depth that enhances the key ingredients. 910 00:51:10,776 --> 00:51:11,860 That was the key. 911 00:51:12,486 --> 00:51:15,822 The White Spoon Team has selected rockfish. 912 00:51:19,034 --> 00:51:20,077 Rockfish. 913 00:51:21,203 --> 00:51:22,829 It took us a bit to decide 914 00:51:22,913 --> 00:51:26,249 whether to choose the veal loin or the rockfish. 915 00:51:26,333 --> 00:51:28,043 And ultimately, we chose the latter. 916 00:51:28,126 --> 00:51:30,295 -Right. -Veal's got completely different flavor. 917 00:51:30,378 --> 00:51:33,048 -Plus, it's really dry. -There's no fat, right? 918 00:51:33,131 --> 00:51:34,800 -None at all. -It's young calf. 919 00:51:34,883 --> 00:51:37,094 I think tofu pairs well with rockfish. 920 00:51:38,136 --> 00:51:39,513 -Huh. -What do you think? 921 00:51:39,596 --> 00:51:41,056 -I like that. -Huh? 922 00:51:41,139 --> 00:51:42,140 Do you have an idea? 923 00:51:42,724 --> 00:51:43,975 I was thinking… 924 00:51:44,976 --> 00:51:48,188 we'll put the tofu here and slice up some vegetables. 925 00:51:48,271 --> 00:51:51,608 Like, as a fish cake and then we top with grilled rockfish. 926 00:51:51,691 --> 00:51:56,113 And then, we'll serve with a thick sauce made of Japanese dashi stock. 927 00:51:56,196 --> 00:51:58,240 There's a Japanese dish called kenchin-mushi. 928 00:51:58,323 --> 00:52:01,618 You take tofu and you strain it until it becomes fine, 929 00:52:01,701 --> 00:52:03,703 then you add what you want and steam it. 930 00:52:03,787 --> 00:52:06,289 Lay a bit of rockfish over the top of that, 931 00:52:06,373 --> 00:52:08,041 and then you get this lovely dish 932 00:52:08,125 --> 00:52:11,837 that combines delicious rockfish, soft tofu, and rich sauce. 933 00:52:13,338 --> 00:52:16,216 Tofu tends to absorb the flavors of what it's paired with, 934 00:52:16,299 --> 00:52:18,677 so we thought seafood would be better. 935 00:52:18,760 --> 00:52:20,095 What else should we use? 936 00:52:21,138 --> 00:52:23,098 -What do you think about the loin? -The loin? 937 00:52:23,181 --> 00:52:25,308 I think it's a fairly safe option. 938 00:52:25,392 --> 00:52:27,352 Chill it, slice it, serve on top. 939 00:52:27,435 --> 00:52:30,856 -But we have an hour. You can do that? -Yes. 940 00:52:30,939 --> 00:52:32,023 In under an hour? 941 00:52:32,107 --> 00:52:34,860 I can have it ready with five, ten minutes to spare. 942 00:52:34,943 --> 00:52:36,444 -From the end? -It's too risky. 943 00:52:36,528 --> 00:52:38,488 -It's way too tight. -Maybe 20 minutes then? 944 00:52:38,572 --> 00:52:42,159 It might be close, but I'm confident I'll be able to pull it off in time. 945 00:52:42,242 --> 00:52:43,618 If you can do it, do it. 946 00:52:43,702 --> 00:52:45,453 -I know it's possible. Yes. -Let's do that. 947 00:52:46,997 --> 00:52:50,834 The Black Spoon Team has chosen the bone-in veal loin. 948 00:52:56,214 --> 00:52:57,591 Why? 949 00:52:57,674 --> 00:53:00,468 Why'd they do that? You only have an hour to cook that. 950 00:53:01,052 --> 00:53:02,679 Of the contestants here, 951 00:53:02,762 --> 00:53:05,348 when it comes to meat, he knows more than anyone. 952 00:53:05,432 --> 00:53:07,601 As a team, we should play to our strengths. 953 00:53:07,684 --> 00:53:10,729 And if this is his, let's use it to our advantage. 954 00:53:10,812 --> 00:53:14,524 For garnish, I think just a bit of fried tofu, the veal, 955 00:53:14,608 --> 00:53:16,860 and under that, fresh slices of lime. 956 00:53:16,943 --> 00:53:18,862 It's a cold and refreshing noodle dish. 957 00:53:18,945 --> 00:53:22,616 It's basically naengmyeon, but in a tofu broth and served with meat. 958 00:53:22,699 --> 00:53:24,618 COLD TOFU SOBA WITH SLICED VEAL SIRLOIN 959 00:53:24,701 --> 00:53:27,120 Traditionally, lime is paired with seafood. 960 00:53:27,996 --> 00:53:30,373 So when you pair it with meat, it's different. 961 00:53:30,457 --> 00:53:33,501 And these guys are chefs, so they're flavor experts. 962 00:53:33,585 --> 00:53:34,711 Let's excite them. 963 00:53:34,794 --> 00:53:36,421 -We can get enough points to win. -Right. 964 00:53:36,504 --> 00:53:38,423 -So let's do this. -And remember, have fun. 965 00:53:38,506 --> 00:53:40,842 -Exactly, remember to enjoy it. -It's all up from here. 966 00:53:40,926 --> 00:53:43,428 -You'll do great. -One, two, three. Let's go! 967 00:53:43,511 --> 00:53:45,138 Let's go, White Spoons! 968 00:53:45,222 --> 00:53:46,181 Yeah! 969 00:53:47,766 --> 00:53:49,851 I hope we make it through. 970 00:53:50,435 --> 00:53:51,853 It's all up to fate now. 971 00:53:51,937 --> 00:53:54,773 It's like-- It's just like those things. The Wheels of Fate. 972 00:53:54,856 --> 00:53:57,776 -Metaphor. -We're riding it together. 973 00:53:58,777 --> 00:54:03,448 Round 3, Black versus White Spoon, All or Nothing. 974 00:54:03,531 --> 00:54:06,368 Your third match, the three-on-three battle of the aces, 975 00:54:06,451 --> 00:54:07,994 will now begin! 976 00:54:08,078 --> 00:54:09,579 Let's go! 977 00:54:09,663 --> 00:54:11,915 -Go, White Spoons! -Let's do this! 978 00:54:13,333 --> 00:54:15,627 -Time for a comeback! -Let's go! 979 00:54:15,710 --> 00:54:18,338 No comebacks today! 980 00:54:18,421 --> 00:54:20,966 I knew we only needed four points to win, 981 00:54:21,049 --> 00:54:24,678 but I never thought, "Oh, this'll be easy. We'll just coast our way to victory," 982 00:54:24,761 --> 00:54:26,846 because you never know with this show. 983 00:54:26,930 --> 00:54:28,348 We could win this challenge. 984 00:54:28,431 --> 00:54:31,559 But getting seven votes? That was gonna be hard. 985 00:54:31,643 --> 00:54:33,728 Wow, these are super fresh. 986 00:54:35,230 --> 00:54:36,606 Those are big. 987 00:54:37,816 --> 00:54:41,111 Looks like Chef Sam's in charge of the rockfish. 988 00:54:42,279 --> 00:54:45,198 Naturally, that's probably who I'd pick. 989 00:54:45,282 --> 00:54:47,492 You want a Western cuisine chef to fillet it. 990 00:54:51,705 --> 00:54:54,249 This is Chef Jung's area of expertise. 991 00:54:54,332 --> 00:54:57,168 He knows the recipe, so I'm better off assisting him. 992 00:54:57,252 --> 00:55:00,130 -I'll prep the fish. The fish is easy… -Your time is almost up. 993 00:55:00,213 --> 00:55:01,339 …so I'll take care of it. 994 00:55:01,423 --> 00:55:03,800 -The sauce is the most important thing. -Yeah. 995 00:55:03,883 --> 00:55:05,260 So I think you should take that. 996 00:55:05,343 --> 00:55:08,638 So we'll julienne these, blanch with the tofu… 997 00:55:08,722 --> 00:55:09,556 And then? 998 00:55:09,639 --> 00:55:10,640 I figured that 999 00:55:10,724 --> 00:55:13,101 no matter what we decided on, I'd keep on supporting. 1000 00:55:13,184 --> 00:55:16,104 All right, Chef, if you need me to boil water or anything-- 1001 00:55:16,187 --> 00:55:17,772 Yes, we need some for the tofu. 1002 00:55:19,316 --> 00:55:20,567 Grabbed some grill tools. 1003 00:55:39,919 --> 00:55:42,505 The setup really sets the tone for the match. 1004 00:55:43,465 --> 00:55:45,175 After finishing the second match, 1005 00:55:45,258 --> 00:55:48,636 I was determined to start off on a much calmer note. 1006 00:55:48,720 --> 00:55:50,513 I wanted to set us up for success. 1007 00:55:56,728 --> 00:56:00,231 I trusted Barbecue Lab Director to take care of the meat. 1008 00:56:01,691 --> 00:56:04,861 Honestly, I wasn't surprised to see him push for the veal. 1009 00:56:15,121 --> 00:56:18,291 Veal is calf meat, so it's different than normal beef. 1010 00:56:18,375 --> 00:56:19,709 It's not super fatty, 1011 00:56:19,793 --> 00:56:23,213 and even if your cuts have fat, the flavor just isn't as rich. 1012 00:56:26,925 --> 00:56:31,304 So then, with prep, it's easier to treat it like it's a regular pork loin. 1013 00:56:32,305 --> 00:56:35,433 That cut's probably much different than what he's used to cooking. 1014 00:56:35,517 --> 00:56:37,352 -The bone-in? -Yeah. No marbling… 1015 00:56:37,435 --> 00:56:38,353 -No. -…little fat. 1016 00:56:38,436 --> 00:56:41,314 Actually, it's not a super meaty cut, is it? 1017 00:56:41,398 --> 00:56:43,400 -Nope. Not at all. -Right, that's interesting. 1018 00:56:43,483 --> 00:56:44,984 Let's see what he does. 1019 00:56:51,533 --> 00:56:54,828 If you cook this kind of cut to complete doneness, 1020 00:56:54,911 --> 00:56:58,748 you'll probably end up drying out your meat and losing all the flavor. 1021 00:56:59,416 --> 00:57:02,836 So I lit the grill, took the meat, cooked it just a bit… 1022 00:57:05,046 --> 00:57:09,467 and then, as quick as I could, I tossed it into the pressure cooker to tenderize. 1023 00:57:12,053 --> 00:57:14,722 I wanted it medium to medium-rare before slicing. 1024 00:57:17,976 --> 00:57:19,561 I felt very confident. 1025 00:57:19,644 --> 00:57:22,605 I knew I could prep, cook, and slice it in under an hour, 1026 00:57:22,689 --> 00:57:24,774 so I really wasn't really that stressed. 1027 00:57:26,609 --> 00:57:30,155 As for the garnish, I suggested the fried tofu. 1028 00:57:30,238 --> 00:57:31,990 I thought it'd be nice with the noodles. 1029 00:57:32,073 --> 00:57:36,202 They had to cook longer at a lower temp, so I asked Culinary Monster to watch 'em. 1030 00:57:37,871 --> 00:57:39,456 What's next, Hyun-do? 1031 00:57:39,539 --> 00:57:41,958 What's next? One second. 1032 00:57:43,293 --> 00:57:45,003 Where's the fresh tofu? 1033 00:57:45,086 --> 00:57:47,672 Right there. It's balanced, so you can just squeeze it. 1034 00:57:48,381 --> 00:57:54,512 SQUEEZE WATER OUT OF THE TOFU THAT WILL BE USED FOR THE COLD SOUP 1035 00:58:00,727 --> 00:58:03,146 -Just these three. -Great. 1036 00:58:04,189 --> 00:58:07,025 -What's next, Hyun-do? -Actually, could you strain this? 1037 00:58:07,108 --> 00:58:08,151 Okay. 1038 00:58:13,531 --> 00:58:15,867 -Great. -What else? 1039 00:58:15,950 --> 00:58:19,287 Let's see… Not that I can think of right now. 1040 00:58:19,370 --> 00:58:20,872 How's it looking? The tofu? 1041 00:58:21,873 --> 00:58:25,293 It's still frying. I know you're busy, but we're out of tasks. 1042 00:58:25,376 --> 00:58:26,377 -Yeah. -Really? 1043 00:58:26,461 --> 00:58:27,295 What's next? 1044 00:58:27,378 --> 00:58:28,755 Squeeze some lime juice? 1045 00:58:29,297 --> 00:58:30,423 We need that. 1046 00:58:30,507 --> 00:58:33,176 -All right, and for me? -I'll just squeeze it in here. 1047 00:58:33,843 --> 00:58:35,261 Yes. Do that and… 1048 00:58:36,554 --> 00:58:37,639 The tofu too. 1049 00:58:37,722 --> 00:58:38,681 What should I do? 1050 00:58:39,891 --> 00:58:40,767 Hold on. 1051 00:58:41,267 --> 00:58:44,020 Those two have very different personalities. 1052 00:58:44,103 --> 00:58:48,358 Look, I think we picked a good team, but I definitely had some concerns. 1053 00:58:48,441 --> 00:58:51,069 You'll be doing everything, the broth, the noodles, all of it? 1054 00:58:51,152 --> 00:58:52,403 Well, I have you guys. 1055 00:58:52,987 --> 00:58:56,074 -I'll make the cuts-- -No, no. We need to divide the tasks. 1056 00:58:56,157 --> 00:58:58,451 -We only have 60 minutes. -Of course. So let's do that. 1057 00:58:58,535 --> 00:59:00,954 There's no time for, "If you need help, I'll back you up." 1058 00:59:01,037 --> 00:59:02,997 We have to stick to what we decide. 1059 00:59:03,957 --> 00:59:05,250 I'll still back you up. 1060 00:59:07,961 --> 00:59:11,005 -It'll be fine. -We should pre-assign. 1061 00:59:11,089 --> 00:59:14,092 As chefs, I think those two just function very differently. 1062 00:59:14,175 --> 00:59:16,844 On the one hand, you have Knife Omakase, 1063 00:59:16,928 --> 00:59:20,014 who delegates tasks based on what's needed in the moment, 1064 00:59:20,098 --> 00:59:22,517 and on the other hand, you have Culinary Monster, 1065 00:59:22,600 --> 00:59:24,310 who prefers to have a set outline. 1066 00:59:25,061 --> 00:59:28,398 Neither approach is bad, but they are conflicting. 1067 00:59:28,481 --> 00:59:29,482 Should I cut those? 1068 00:59:30,024 --> 00:59:31,651 -How about… -For garnish? 1069 00:59:31,734 --> 00:59:34,112 The seaweed. Could you julienne some seaweed? 1070 00:59:34,195 --> 00:59:35,947 -Like kizami nori? -Yes, exactly. 1071 00:59:36,030 --> 00:59:37,073 Okay. 1072 00:59:37,156 --> 00:59:38,116 If there's time. 1073 00:59:43,246 --> 00:59:45,957 When it comes to this dish, the tofu is key. 1074 00:59:46,040 --> 00:59:48,418 It should be much softer than it usually is. 1075 00:59:49,919 --> 00:59:51,921 After the tofu's been blanched once, 1076 00:59:52,839 --> 00:59:54,674 remove as much moisture as you can, 1077 00:59:55,883 --> 00:59:57,135 then add some starch 1078 00:59:58,678 --> 01:00:01,723 and your vegetables, which should all be julienned. 1079 01:00:06,144 --> 01:00:07,979 There we go. Add that. 1080 01:00:15,653 --> 01:00:18,823 By cooking the tofu, eggs, and vegetables together, 1081 01:00:18,906 --> 01:00:21,409 you get this delightfully soft mixture. 1082 01:00:22,577 --> 01:00:25,663 And once that's done, we use plastic wrap to shape it. 1083 01:00:32,670 --> 01:00:34,672 -Like this? -Yes. 1084 01:00:42,722 --> 01:00:46,100 All right, Chef. All prepped. What should I do next? 1085 01:00:47,518 --> 01:00:49,437 Get the fish ready for grilling. 1086 01:00:49,520 --> 01:00:51,272 Those three work well together. 1087 01:00:51,356 --> 01:00:53,107 Not only that, they're working together 1088 01:00:53,191 --> 01:00:55,109 while still focusing on their individual skills. 1089 01:00:55,193 --> 01:00:57,320 -Yeah, it's nice to see. -It's very reassuring. 1090 01:00:58,613 --> 01:01:00,114 Tofu's fried. 1091 01:01:00,865 --> 01:01:03,660 Let's see. We just need texture. 1092 01:01:03,743 --> 01:01:04,577 -Mmm. -Crispy? 1093 01:01:04,661 --> 01:01:05,536 Mmm. 1094 01:01:06,329 --> 01:01:08,790 Very nice. And it crisps while it cools. 1095 01:01:08,873 --> 01:01:10,500 Tofu done, seaweed done. 1096 01:01:11,250 --> 01:01:14,128 We're almost done. It's just about timing. 1097 01:01:14,754 --> 01:01:16,255 Let me know if you need me. 1098 01:01:16,339 --> 01:01:17,340 Yep. 1099 01:01:25,390 --> 01:01:27,809 THE PRESSURE COOKER WITH VEAL INSIDE 1100 01:01:27,892 --> 01:01:29,477 It's been five minutes. 1101 01:01:29,560 --> 01:01:30,978 Is that gonna be too short? 1102 01:01:31,062 --> 01:01:33,439 -No, five exactly. -I think it's fine to take out now. 1103 01:01:33,523 --> 01:01:35,483 -More medium-rare. -Okay. 1104 01:01:42,782 --> 01:01:43,950 What's the time on the veal? 1105 01:01:44,033 --> 01:01:46,077 Right now, 15 minutes. 1106 01:01:46,160 --> 01:01:48,246 I'll cool it in cold water and chill it. 1107 01:01:48,830 --> 01:01:52,709 If we want to slice it within the hour, it can't just be cooked. 1108 01:01:52,792 --> 01:01:54,210 It also has to be cooled. 1109 01:01:55,420 --> 01:01:57,630 I wanted it to be medium to medium-rare. 1110 01:01:58,381 --> 01:01:59,674 At least medium-rare. 1111 01:02:04,470 --> 01:02:05,638 Uh-huh. 1112 01:02:17,734 --> 01:02:20,153 It's still too rare inside. 1113 01:02:20,236 --> 01:02:23,197 When I took it out, I wasn't expecting it to be that red. 1114 01:02:23,948 --> 01:02:25,032 It was bright red. 1115 01:02:25,867 --> 01:02:27,410 It's not cooked? 1116 01:02:27,493 --> 01:02:28,995 What part? 1117 01:02:29,078 --> 01:02:31,038 Probably the center 'cause it was attached. 1118 01:02:31,122 --> 01:02:33,666 -Attached? Like, to the bone? -Yeah. 1119 01:02:33,750 --> 01:02:35,543 Should I pan-sear the surface? 1120 01:02:36,127 --> 01:02:37,295 Oh, that's really rare. 1121 01:02:37,378 --> 01:02:39,422 It was attached to the bone. 1122 01:02:39,505 --> 01:02:42,341 When it comes to meat and barbecue, he's the expert, 1123 01:02:42,425 --> 01:02:46,387 that's what he's known for, so I just assumed it'd come out perfect. 1124 01:02:48,181 --> 01:02:50,349 Yeah, this won't work. It's too… 1125 01:02:50,433 --> 01:02:52,935 Then I'll cook it longer in the pressure cooker. 1126 01:02:53,019 --> 01:02:54,395 Here, it hasn't cooled yet. 1127 01:02:57,648 --> 01:02:58,733 It's still raw. 1128 01:03:05,239 --> 01:03:08,284 We need to nail this, okay? It's important. 1129 01:03:08,367 --> 01:03:09,577 I'll make up the time. 1130 01:03:16,209 --> 01:03:17,752 Let's fry the onions. 1131 01:03:20,630 --> 01:03:22,965 FRIED GREEN ONIONS FOR THE GARNISH 1132 01:03:24,550 --> 01:03:26,427 Let's put the oil on and fry 'em up. 1133 01:03:26,511 --> 01:03:29,013 Coating them in flour will make it much cleaner. 1134 01:03:33,226 --> 01:03:34,352 Oh, and remember! 1135 01:03:34,435 --> 01:03:36,312 -Sift them through a strainer! -Right. 1136 01:03:42,276 --> 01:03:45,029 -Don't fry now or they'll get too dark. -Okay. 1137 01:03:45,112 --> 01:03:46,531 We still have time. 1138 01:03:47,281 --> 01:03:48,616 We're one team. 1139 01:03:48,699 --> 01:03:51,327 Whatever happens down there impacts us up here. 1140 01:03:52,578 --> 01:03:55,122 In that sense, we're all sort of participating. 1141 01:03:55,206 --> 01:03:56,833 Even as observers. 1142 01:03:57,625 --> 01:04:00,670 I knew that if I didn't speak up, I'd regret it later. 1143 01:04:00,753 --> 01:04:04,674 It looks like the oil temp's a bit too high, so you might wanna lower it. 1144 01:04:04,757 --> 01:04:07,343 -Got it. -How about the starch water? 1145 01:04:07,426 --> 01:04:09,303 -I'm preparing it right now. -All right. 1146 01:04:09,387 --> 01:04:12,265 Don't forget about the smoked paprika over there! 1147 01:04:12,348 --> 01:04:15,268 Say something now, while you still can. 1148 01:04:15,810 --> 01:04:17,603 I'll start grilling the fish. 1149 01:04:21,858 --> 01:04:25,736 Keep it simple, okay? Just some salt and pepper, like in Western cuisine. 1150 01:04:34,370 --> 01:04:38,541 Well, the fish got stiff. Probably because it's super fresh. 1151 01:04:50,845 --> 01:04:53,472 When dealing with rockfish, you can't let it dry out, 1152 01:04:53,556 --> 01:04:55,182 so how you grill is crucial. 1153 01:04:59,812 --> 01:05:01,814 You want the skin side to be crispy, 1154 01:05:01,898 --> 01:05:04,442 and you want to keep the meat itself moist. 1155 01:05:07,278 --> 01:05:10,323 Chef Son grilled it, and I think he did really well. 1156 01:05:17,204 --> 01:05:18,623 They're almost done. 1157 01:05:34,805 --> 01:05:36,057 How's the veal? 1158 01:05:36,140 --> 01:05:39,393 It should be done in time. I'm just cooking it a bit more here. 1159 01:05:39,477 --> 01:05:42,188 -You should cook it completely. -Then I'll chill-- What? 1160 01:05:42,271 --> 01:05:44,231 -Cook it in the broth. -Right. I'll make sure. 1161 01:05:44,315 --> 01:05:46,359 No, it's still too rare. Even now. 1162 01:05:46,442 --> 01:05:47,401 It's too rare. 1163 01:05:49,904 --> 01:05:53,240 Could you check it? Please? It needs to cook faster. 1164 01:05:53,824 --> 01:05:55,368 -He's cooking it now. -Huh? 1165 01:05:55,451 --> 01:05:56,285 It's on the grill. 1166 01:05:57,036 --> 01:05:59,288 I thought it'd cook faster in the broth. 1167 01:06:01,707 --> 01:06:02,917 I think we'll be fine. 1168 01:06:03,000 --> 01:06:06,379 If I give it three more minutes, it should come out perfect. 1169 01:06:07,672 --> 01:06:10,174 -Are the limes sliced? -Yes, just about. 1170 01:06:10,925 --> 01:06:13,052 -You need to give me a task. -Huh? 1171 01:06:14,595 --> 01:06:16,764 You need to be on standby to slice meat. 1172 01:06:16,847 --> 01:06:19,725 But it's not cooked yet, and I can't slice it till it's cooled. 1173 01:06:20,226 --> 01:06:23,062 In fine dining, the process is so important. 1174 01:06:23,145 --> 01:06:26,023 You really need to stay organized, and we just weren't. 1175 01:06:26,107 --> 01:06:28,943 I was the team leader, so he kept asking me for things. 1176 01:06:29,026 --> 01:06:31,278 "What's next? Tell me, what should I do?" 1177 01:06:31,362 --> 01:06:33,239 I don't know, find something to do. 1178 01:06:33,322 --> 01:06:35,783 And if there's nothing to do, sit down or go home. 1179 01:06:35,866 --> 01:06:38,244 I almost told him that. I wanted to. 1180 01:06:38,327 --> 01:06:41,080 But if I had, we would've argued and… Yeah. 1181 01:06:41,163 --> 01:06:42,540 So I just endured it. 1182 01:06:42,623 --> 01:06:45,543 But it's not cooked yet, and I can't slice it till it's cooled. 1183 01:06:46,544 --> 01:06:48,671 Okay, here. 1184 01:06:50,256 --> 01:06:52,883 I just tried to focus on the loin, just the loin. 1185 01:06:53,467 --> 01:06:56,971 Thankfully, once the grill was out again, I felt more confident. 1186 01:06:57,054 --> 01:06:59,932 Even if I could only do one cut, it would be perfect. 1187 01:07:00,016 --> 01:07:03,310 So I lit the gas flame and just kind of zoned out. 1188 01:07:14,488 --> 01:07:16,073 The grill was crucial. 1189 01:07:16,157 --> 01:07:18,743 I had to cook it at a high enough temperature 1190 01:07:18,826 --> 01:07:21,037 so it could be cooled and cut in time. 1191 01:07:26,167 --> 01:07:28,502 -I'll help you slice it when it's ready. -Okay. 1192 01:07:37,887 --> 01:07:44,727 ONCE IT FINALLY CHILLS IN THE ICE, IT'S READY 1193 01:07:57,865 --> 01:08:00,367 And now, the broth. 1194 01:08:01,577 --> 01:08:02,995 For the base of our dish, 1195 01:08:03,079 --> 01:08:06,082 I created a delicious broth with dried bonito flakes, 1196 01:08:06,165 --> 01:08:09,418 to which I added our blanched tofu and then blended it. 1197 01:08:10,336 --> 01:08:13,172 I've never blended tofu with soy sauce before. 1198 01:08:14,924 --> 01:08:18,677 And it looks like he's slowly adding that mix into the tsuyu to make the broth. 1199 01:08:18,761 --> 01:08:23,099 MIXING TSUYU BROTH WITH BLENDED TOFU BROTH UNTIL THEY GET THE RIGHT RATIO 1200 01:08:23,182 --> 01:08:24,517 To finish it off, 1201 01:08:24,600 --> 01:08:27,520 I add some lime juice and a little bit of lime zest 1202 01:08:27,603 --> 01:08:30,815 to give our savory broth a nice tangy finish. 1203 01:08:37,571 --> 01:08:39,615 Hmm. Okay. 1204 01:08:39,698 --> 01:08:44,036 The broth is done, the toppings are set, all we need's the meat. 1205 01:08:44,120 --> 01:08:45,371 Okay. 1206 01:08:48,249 --> 01:08:49,083 How is it? 1207 01:08:50,084 --> 01:08:52,169 -Still rare? -I think it's ready to slice. 1208 01:08:52,253 --> 01:08:54,630 At this point, it won't get much cooler, so let's try it. 1209 01:08:54,713 --> 01:08:55,548 Right. Okay. 1210 01:08:57,424 --> 01:09:00,594 How is it? 1211 01:09:03,389 --> 01:09:04,849 Please be done, please. 1212 01:09:11,939 --> 01:09:12,773 How is it? 1213 01:09:20,865 --> 01:09:23,200 If you cook this kind of cut to complete doneness, 1214 01:09:23,284 --> 01:09:27,496 you'll probably end up drying out your meat and losing all the flavor. 1215 01:09:27,580 --> 01:09:30,040 For this dish, we wanted thin slices, 1216 01:09:30,124 --> 01:09:33,127 so I wanted it medium to medium-rare before slicing. 1217 01:09:35,796 --> 01:09:36,881 Okay, it's… 1218 01:09:36,964 --> 01:09:38,924 -After here. -It's perfect. 1219 01:09:39,008 --> 01:09:41,343 -Looks fine, the front part. -Hopefully it cooked through. 1220 01:09:41,427 --> 01:09:42,636 But the back part… 1221 01:09:42,720 --> 01:09:44,430 -Go thinner. -Okay. 1222 01:09:44,513 --> 01:09:45,931 Twenty cuts. 1223 01:09:47,099 --> 01:09:49,268 Good. Nice. 1224 01:09:50,269 --> 01:09:51,103 Okay. 1225 01:09:58,694 --> 01:09:59,612 The shape… 1226 01:09:59,695 --> 01:10:02,031 -I can do it. -Sure, okay. Grab a sharp knife. 1227 01:10:15,961 --> 01:10:17,421 How's it look? 1228 01:10:17,504 --> 01:10:19,548 Wow, he did a great job. 1229 01:10:23,636 --> 01:10:25,804 Yeah, oh, it's really nice. 1230 01:10:26,680 --> 01:10:27,765 It looks good. 1231 01:10:27,848 --> 01:10:29,683 Yeah, I'm sorry. About earlier. 1232 01:10:29,767 --> 01:10:32,061 -Should've played it safer. -No, no. 1233 01:10:35,940 --> 01:10:38,943 Seriously, you can perfectly cook veal? 1234 01:10:39,026 --> 01:10:40,236 In an hour? 1235 01:10:41,779 --> 01:10:43,197 And that's ten sets. 1236 01:10:52,831 --> 01:10:54,541 Shoot, it's hot. 1237 01:10:54,625 --> 01:10:56,710 Okay. That's ten pieces done. 1238 01:10:57,962 --> 01:10:59,380 Just two more. 1239 01:11:01,423 --> 01:11:04,635 -Here, I'm good at shaping. -Something like this. Yes. 1240 01:11:06,095 --> 01:11:07,805 -So we place it like this… -Okay. 1241 01:11:07,888 --> 01:11:09,181 There. 1242 01:11:09,265 --> 01:11:11,892 -But that looks nice too. -I see. How about this? 1243 01:11:11,976 --> 01:11:15,562 Great. All right, now that's set, let's taste it. 1244 01:11:15,646 --> 01:11:18,107 Sauce should be done. Chef, could you check? 1245 01:11:21,777 --> 01:11:23,821 We need to make a call on the ginger. 1246 01:11:23,904 --> 01:11:26,031 -I'll try it first. -Okay. 1247 01:11:30,953 --> 01:11:33,580 -Yeah. This definitely needs ginger. -It's sweet. 1248 01:11:33,664 --> 01:11:35,457 It's just a little too sweet. 1249 01:11:36,125 --> 01:11:37,001 Is it really? 1250 01:11:37,084 --> 01:11:39,253 -Just a bit. -It's close though. 1251 01:11:40,004 --> 01:11:43,632 The base of the sauce is this dried bonito flake broth, 1252 01:11:43,716 --> 01:11:45,384 and it should be thick and sweet. 1253 01:11:46,010 --> 01:11:50,347 But it came out sweeter than I expected, and I wasn't sure how to fix that. 1254 01:11:50,431 --> 01:11:52,808 -Maybe we should add soy sauce. -I think it needs acidity. 1255 01:11:52,891 --> 01:11:53,767 -Sorry? -Acidity. 1256 01:11:53,851 --> 01:11:56,603 Okay. How about some citrus zest? 1257 01:11:56,687 --> 01:11:57,813 Great. 1258 01:11:57,896 --> 01:12:00,149 Lime… Where's the ginger? 1259 01:12:00,232 --> 01:12:02,359 -We should add some. -It's here. 1260 01:12:02,443 --> 01:12:04,737 -I had added some. -I think we need more. 1261 01:12:07,656 --> 01:12:08,866 -Here. -The lime's good. 1262 01:12:08,949 --> 01:12:10,075 -Yep. -Right? 1263 01:12:10,993 --> 01:12:13,537 I think we'll be set with the ginger and lime. 1264 01:12:13,620 --> 01:12:16,248 I'll grate them on the microplane. No floating ginger. 1265 01:12:16,332 --> 01:12:17,958 Try this with the lime. 1266 01:12:18,917 --> 01:12:21,003 -Much better. -Mmm. Yes. 1267 01:12:21,086 --> 01:12:22,171 -Lime's good. -Okay. 1268 01:12:22,254 --> 01:12:23,672 Grate the ginger with the lime. 1269 01:12:23,756 --> 01:12:25,632 -I'll clear the plate, okay? -Okay. 1270 01:12:25,716 --> 01:12:28,469 We had to add something to balance the sweetness. 1271 01:12:28,552 --> 01:12:30,929 So we add a bit of acid, and the sauce was done. 1272 01:12:32,848 --> 01:12:34,683 Let's start plating. 1273 01:12:34,767 --> 01:12:37,394 -Broth first? -Exactly. 1274 01:12:39,563 --> 01:12:42,733 -How's this? One ladle? -Perfect. 1275 01:12:47,905 --> 01:12:50,866 And on top, the fried tofu… 1276 01:12:51,617 --> 01:12:54,495 -That turned out great. -It was a good call. 1277 01:12:54,578 --> 01:12:56,121 It's super crispy. 1278 01:12:56,622 --> 01:12:58,749 If you shape the tofu, I can plate. 1279 01:13:05,589 --> 01:13:07,716 Double check for fish bones! 1280 01:13:07,800 --> 01:13:09,635 -Bone check! -Check the head! 1281 01:13:09,718 --> 01:13:10,969 Just do this. 1282 01:13:11,970 --> 01:13:14,556 -You did great on these. -Thanks. 1283 01:13:16,266 --> 01:13:17,851 -How's this? -Perfect. 1284 01:13:18,894 --> 01:13:19,728 Green onions… 1285 01:13:23,273 --> 01:13:25,609 -All done? -Yes. 1286 01:13:28,070 --> 01:13:30,572 -They plated fast. -Great job! 1287 01:13:37,704 --> 01:13:40,332 -Good work. -You too. 1288 01:13:40,416 --> 01:13:42,835 -Great job. Sorry again. -Congrats, you three! 1289 01:13:44,336 --> 01:13:46,922 It's all done. You did good. 1290 01:13:47,005 --> 01:13:49,174 They need to serve now. 1291 01:13:49,258 --> 01:13:51,510 Hey, Chef, how about we add a touch of lime? 1292 01:13:52,511 --> 01:13:55,973 -To top it? Yeah, I like that. -Few drops of lime juice. 1293 01:13:56,056 --> 01:13:59,309 -And then let's move. -Okay. 1294 01:13:59,393 --> 01:14:02,396 Great job. 1295 01:14:09,528 --> 01:14:11,697 3-ON-3 BATTLE OF THE BEST END OF COOKING 1296 01:14:11,780 --> 01:14:13,073 -That's it. -We did it. 1297 01:14:13,157 --> 01:14:14,867 -It's done. -Great job! 1298 01:14:14,950 --> 01:14:15,993 Amazing. 1299 01:14:16,869 --> 01:14:18,704 -You guys looked so cool! -Oh man. 1300 01:14:19,746 --> 01:14:22,624 -I think they used ground tofu. -Oh. 1301 01:14:22,708 --> 01:14:24,168 Or blended it, I think. 1302 01:14:24,251 --> 01:14:26,044 Do you think meat and tofu go well together? 1303 01:14:26,128 --> 01:14:28,547 -It can be kind of tricky. -Yeah. 1304 01:14:28,630 --> 01:14:30,048 They looked too complacent. 1305 01:14:30,132 --> 01:14:31,967 Who knows? They might win. 1306 01:14:32,050 --> 01:14:33,844 I just didn't understand it. 1307 01:14:35,012 --> 01:14:37,848 It just seemed… too simple? 1308 01:14:38,432 --> 01:14:41,560 In general, it's easier to make a cold dish than a hot one. 1309 01:14:41,643 --> 01:14:45,314 And even then, they could've done a lot more than what they did. 1310 01:14:45,856 --> 01:14:47,524 I assumed we had it. 1311 01:14:48,692 --> 01:14:52,779 Looking over and seeing their quality of execution, 1312 01:14:53,489 --> 01:14:55,616 I'll admit, it made me a little anxious. 1313 01:14:55,699 --> 01:14:56,992 Now then, 1314 01:14:57,075 --> 01:15:00,704 the special panel of eight judges may now return to their seats. 1315 01:15:13,842 --> 01:15:14,801 I'm nervous. 1316 01:15:15,802 --> 01:15:17,804 -Me too. -Why is that? 1317 01:15:17,888 --> 01:15:20,849 I think it's because we're the ones with the power here. 1318 01:15:21,850 --> 01:15:23,352 The judges are seated. 1319 01:15:23,435 --> 01:15:25,687 You may now raise the blinds once more. 1320 01:15:42,996 --> 01:15:46,583 As mentioned earlier, the special panel of eight judges 1321 01:15:46,667 --> 01:15:50,671 will be judging without knowing which team made which dish. 1322 01:15:52,506 --> 01:15:54,466 They're not kidding, it's all covered. 1323 01:15:55,717 --> 01:15:58,887 Even the stations have large, black tarps over them. 1324 01:16:06,436 --> 01:16:07,396 Wow. 1325 01:16:09,648 --> 01:16:10,774 Wow. 1326 01:16:11,441 --> 01:16:13,026 The execution is crazy. 1327 01:16:13,902 --> 01:16:14,736 Wow. 1328 01:16:15,696 --> 01:16:18,407 -Oh man. They're polar opposites. -Let's see. 1329 01:16:18,490 --> 01:16:20,867 Right down to the style and execution. 1330 01:16:23,954 --> 01:16:24,871 Oh. 1331 01:16:26,832 --> 01:16:29,084 -There's a citrus scent. -I think they're both Japanese. 1332 01:16:30,002 --> 01:16:32,588 And this one's more nutty, I think. 1333 01:16:33,797 --> 01:16:36,091 -I think this is rockfish. -Right. 1334 01:16:37,175 --> 01:16:39,177 Rockfish, huh? That's tricky. 1335 01:16:40,596 --> 01:16:43,765 Our grilled rockfish is both crispy and super moist. 1336 01:16:44,474 --> 01:16:47,477 And it's been served on a bed of tender steamed tofu. 1337 01:16:48,270 --> 01:16:51,023 Top it all off with a spoonful of our sweet sauce, 1338 01:16:51,106 --> 01:16:53,025 and you get a delicious rockfish dish. 1339 01:16:53,609 --> 01:16:56,862 As for its name, I wanted it to be symbolic. 1340 01:16:56,945 --> 01:16:59,448 After all, with any luck, we'd end up wining. 1341 01:17:05,078 --> 01:17:05,912 Mmm. 1342 01:17:12,586 --> 01:17:13,462 Wow. 1343 01:17:14,880 --> 01:17:16,632 I think the sauce is quite savory. 1344 01:17:36,902 --> 01:17:39,196 -I like the green onions and fish. -Yeah. 1345 01:17:39,279 --> 01:17:40,697 Especially the green onions. 1346 01:17:40,781 --> 01:17:43,075 They really tie everything together super nicely. 1347 01:17:43,158 --> 01:17:46,244 -Very important. -Just pulls it together. 1348 01:17:46,328 --> 01:17:49,873 FRIED LARGE GREEN ONIONS 1349 01:17:51,833 --> 01:17:55,379 You could tell the White Spoons' dish was great just by looking at it. 1350 01:17:55,462 --> 01:17:59,257 The sweet sauce, the warm look, the softness of the tofu, 1351 01:18:00,175 --> 01:18:01,677 they'd done really well. 1352 01:18:02,678 --> 01:18:05,222 I think they're noodles. Mul myeon, right? 1353 01:18:06,640 --> 01:18:07,849 Wow. 1354 01:18:08,642 --> 01:18:09,559 Kongguksu. 1355 01:18:10,143 --> 01:18:12,062 This feels like the type of naengmyeon 1356 01:18:12,145 --> 01:18:14,690 that most Koreans would eat towards the end of a meal. 1357 01:18:14,773 --> 01:18:17,567 We ground the tofu to make a broth. 1358 01:18:17,651 --> 01:18:21,154 Something refreshing that was nutty and acidic. 1359 01:18:21,238 --> 01:18:25,075 Served with thinly sliced veal loin, to be eaten together. 1360 01:18:25,158 --> 01:18:26,618 That's our dish. 1361 01:18:26,702 --> 01:18:28,704 TEAM BLACK SPOON THE FINALE NOODLES 1362 01:18:30,330 --> 01:18:32,165 Does this bring back memories? 1363 01:18:32,249 --> 01:18:33,709 Yeah. 1364 01:18:34,751 --> 01:18:36,712 FRIED TOFU 1365 01:18:36,795 --> 01:18:38,213 It's really crispy. 1366 01:18:47,347 --> 01:18:49,057 The noodles taste different. 1367 01:18:49,141 --> 01:18:50,350 -Do they? -Mmm. 1368 01:19:08,201 --> 01:19:10,078 You like it? 1369 01:19:11,288 --> 01:19:12,414 Wow, it's really good. 1370 01:19:14,666 --> 01:19:17,586 -Usually, tofu can be pretty bland. -Right. 1371 01:19:17,669 --> 01:19:20,380 So the refreshing, tangy flavor here is really special. 1372 01:19:20,464 --> 01:19:22,883 -I love the idea. I really did. -Me too, it's excellent. 1373 01:19:22,966 --> 01:19:27,721 So, during the tasting, you could kind of tell which dish they had. 1374 01:19:30,474 --> 01:19:33,435 And from what I saw, they loved the Black Spoons' dish. 1375 01:19:40,484 --> 01:19:41,735 All I saw was noodles. 1376 01:19:42,319 --> 01:19:44,196 Everyone was just slurping them up. 1377 01:19:44,279 --> 01:19:46,656 ALL EATING NOODLES 1378 01:19:46,740 --> 01:19:49,826 What is it about their dish that's got everyone hooked? 1379 01:19:51,495 --> 01:19:53,747 When I saw Cooking Maniac, 1380 01:19:55,165 --> 01:19:56,792 he was devouring the noodles. 1381 01:19:57,584 --> 01:20:00,712 So I thought, "Oh, I guess ours is super tasty!" 1382 01:20:00,796 --> 01:20:03,173 But then he went back to the White Spoons' dish. 1383 01:20:03,256 --> 01:20:05,008 Man, this is tough. 1384 01:20:12,724 --> 01:20:14,351 I guess he was just hungry. 1385 01:20:15,602 --> 01:20:17,187 I mean, there's no doubt. 1386 01:20:18,021 --> 01:20:20,273 It's the battle of the aces. 1387 01:20:20,357 --> 01:20:22,734 It's hard. They're just very different dishes. 1388 01:20:22,818 --> 01:20:25,278 -Right. -So they're strong for different reasons. 1389 01:20:25,821 --> 01:20:28,573 -Good point. -I can't choose. 1390 01:20:28,657 --> 01:20:31,326 Each has their own charm and distinct appeal. 1391 01:20:31,952 --> 01:20:33,620 -Both good. -It's difficult. Yeah. 1392 01:20:33,703 --> 01:20:34,788 It's very different. 1393 01:20:34,871 --> 01:20:37,707 -I like this sauce better. This one. -Yeah, yeah. 1394 01:20:37,791 --> 01:20:40,252 -But the meat is better in this one. -Yeah, agree. 1395 01:20:41,378 --> 01:20:43,088 -Very difficult. -Very difficult. 1396 01:20:43,588 --> 01:20:46,341 The truth is both dishes are excellent. 1397 01:20:49,594 --> 01:20:52,931 We will proceed with voting for the third match. 1398 01:20:53,932 --> 01:20:57,143 If you preferred the dish on the left, please press 1. 1399 01:20:58,478 --> 01:21:00,105 Please, please. 1400 01:21:00,856 --> 01:21:04,234 If you preferred the dish on the right, please press 2. 1401 01:21:06,486 --> 01:21:09,030 Judges, you may now vote. 1402 01:21:17,789 --> 01:21:20,417 Please avenge Chef Choi Kang-rok. 1403 01:21:20,500 --> 01:21:23,044 -Let him advance. -I don't care if I loose the next round. 1404 01:21:23,128 --> 01:21:25,630 I just care about this. Please. 1405 01:21:27,591 --> 01:21:31,303 And with that, all ten judges have cast their vote. 1406 01:21:32,345 --> 01:21:33,513 Uh… 1407 01:21:33,597 --> 01:21:35,724 Thank you, chefs, for two great dishes. 1408 01:21:35,807 --> 01:21:39,936 To start, I think dish number one had a certain finesse, 1409 01:21:40,020 --> 01:21:43,690 and the overall flavor was very classic and very comforting. 1410 01:21:43,773 --> 01:21:46,359 And as for dish number two, on the right, 1411 01:21:46,443 --> 01:21:50,113 I thought it was very innovative, and it felt fresh and daring. 1412 01:21:50,196 --> 01:21:52,824 That said, my main point of criteria 1413 01:21:52,908 --> 01:21:55,493 was how well the ingredients were used together. 1414 01:21:56,161 --> 01:21:59,205 Um, first off, uh, the noodles. 1415 01:21:59,289 --> 01:22:01,583 When I took a bite of this dish, 1416 01:22:01,666 --> 01:22:05,295 I thought it tasted lovely, and I really wanted to keep eating the broth. 1417 01:22:06,087 --> 01:22:09,007 But this fishie here, um… 1418 01:22:09,090 --> 01:22:10,425 "Fishie." 1419 01:22:10,508 --> 01:22:12,177 …I really, really loved. 1420 01:22:12,761 --> 01:22:15,931 It was crunchy but also tender. 1421 01:22:16,014 --> 01:22:17,182 It was delicious. 1422 01:22:18,642 --> 01:22:19,893 To start with the first dish, 1423 01:22:19,976 --> 01:22:23,980 I thought the sweet and savory flavor was pleasantly familiar, 1424 01:22:24,064 --> 01:22:27,525 and it had this richness that felt very luxurious overall. 1425 01:22:27,609 --> 01:22:28,777 I thought so too. 1426 01:22:29,736 --> 01:22:32,155 Now, as for the Ending Noodles dish, 1427 01:22:32,656 --> 01:22:36,493 I assume your intention was to make kongguksu with tofu broth. 1428 01:22:36,576 --> 01:22:39,162 That's what I expected, but when I took a bite, 1429 01:22:39,788 --> 01:22:41,623 it didn't taste like kongguksu. 1430 01:22:41,706 --> 01:22:43,500 And yet, despite the difference, 1431 01:22:44,084 --> 01:22:47,170 the flavor kept pulling me back in and making my mouth water. 1432 01:22:48,004 --> 01:22:49,798 It was a very unique discovery. 1433 01:22:50,674 --> 01:22:53,885 So far, everyone's been very nice. 1434 01:22:54,886 --> 01:22:58,390 But I wanted to take a second to give some constructive criticism. 1435 01:22:59,933 --> 01:23:01,768 Starting with the rockfish dish. 1436 01:23:02,769 --> 01:23:05,188 I felt the seasoning was a bit too much. 1437 01:23:06,982 --> 01:23:10,068 In particular, the sweetness was very overwhelming. 1438 01:23:11,486 --> 01:23:16,324 Honestly, I couldn't really taste much of the rockfish flavor. 1439 01:23:16,825 --> 01:23:20,245 As for the noodles… How do I put this? 1440 01:23:20,870 --> 01:23:23,540 It should've easily harmonized with the tofu, 1441 01:23:24,249 --> 01:23:27,335 but the meat flavor was kind of lost here. 1442 01:23:27,419 --> 01:23:29,379 And I can't help but wonder if maybe… 1443 01:23:30,588 --> 01:23:33,091 you could've found a better use for it. 1444 01:23:33,800 --> 01:23:38,179 That said, I think both of you did a good job overall, so thank you. 1445 01:23:38,263 --> 01:23:39,764 I was really anxious. 1446 01:23:40,557 --> 01:23:43,351 I wanted it to fly by as fast as possible. 1447 01:23:44,602 --> 01:23:47,647 Honestly, I could hardly look at anyone. 1448 01:23:49,399 --> 01:23:52,277 It's gonna be close. 1449 01:23:52,360 --> 01:23:55,155 -It's hard to cut an entire team. -Great work. 1450 01:23:55,238 --> 01:23:57,741 -Nice work. -Good job. You too. 1451 01:23:57,824 --> 01:23:59,159 -You did good! -Absolutely. 1452 01:23:59,242 --> 01:24:01,661 Well done, you three. Come here. 1453 01:24:02,829 --> 01:24:04,080 -Great work. -Thank you. 1454 01:24:04,706 --> 01:24:07,375 Who will it be? 1455 01:24:07,959 --> 01:24:10,336 Round 3, Black versus White Spoon, 1456 01:24:10,420 --> 01:24:12,714 Team Battle, All or Nothing. 1457 01:24:14,466 --> 01:24:15,633 First Match. 1458 01:24:16,384 --> 01:24:19,054 Black Spoon Team, 34 points. 1459 01:24:19,137 --> 01:24:21,639 White Spoon Team, 66 points. 1460 01:24:22,724 --> 01:24:23,641 Second match… 1461 01:24:23,725 --> 01:24:25,769 FIVE-ON-FIVE FACE-OFF 1462 01:24:25,852 --> 01:24:28,146 …Black Spoon Team, 48 points. 1463 01:24:28,772 --> 01:24:31,649 White Spoon Team, 52 points. 1464 01:24:32,984 --> 01:24:34,944 The current totals are as follows. 1465 01:24:35,904 --> 01:24:37,947 Black Spoons, 82 points. 1466 01:24:38,031 --> 01:24:40,116 White Spoons, 118 points. 1467 01:24:40,742 --> 01:24:43,995 Right now, the White Spoon Team is leading by 36 points. 1468 01:24:46,664 --> 01:24:48,708 Wow. They're really ahead. 1469 01:24:49,334 --> 01:24:51,628 The White Spoon Team dominated, huh? 1470 01:24:52,629 --> 01:24:55,548 In order to survive, the Black Spoon Team 1471 01:24:56,049 --> 01:25:00,386 must score at least 37 more points than the White Spoon Team. 1472 01:25:04,432 --> 01:25:06,726 We did the math at the start of the match. 1473 01:25:06,810 --> 01:25:10,480 The total number of votes we needed was seven. 1474 01:25:12,065 --> 01:25:14,567 Even though the White Spoon Team had managed to win 1475 01:25:14,651 --> 01:25:16,152 the first two matches, 1476 01:25:16,653 --> 01:25:19,697 there was still a chance that everything would be overturned. 1477 01:25:20,907 --> 01:25:22,200 There were no guarantees. 1478 01:25:22,283 --> 01:25:24,452 Before we announce the final results, 1479 01:25:24,536 --> 01:25:26,663 we will now reveal to the special judging panel 1480 01:25:27,288 --> 01:25:29,207 which team prepared each dish. 1481 01:25:29,290 --> 01:25:30,125 Oh. 1482 01:25:31,084 --> 01:25:31,918 Let's see. 1483 01:25:32,669 --> 01:25:36,172 Dish number one on the left is the White Spoons'. 1484 01:25:36,756 --> 01:25:39,884 And dish number two on the right is the Black Spoons'. 1485 01:25:41,386 --> 01:25:42,262 Wow. 1486 01:25:47,517 --> 01:25:50,895 And now, we will reveal the final results. 1487 01:25:52,438 --> 01:25:56,651 To start, we will begin on the left, with Mr. Jang Ho-joon. 1488 01:25:58,570 --> 01:26:00,697 -Isn't it supposed to be secret? -No. 1489 01:26:01,990 --> 01:26:04,826 I think this is the most nervous I've felt all day today. 1490 01:26:04,909 --> 01:26:08,746 To start, we will begin on the left, with Mr. Jang Ho-joon. 1491 01:26:09,455 --> 01:26:11,583 Please, please, please. 1492 01:26:14,127 --> 01:26:17,172 Mr. Jang Ho-joon voted for the Black Spoon Team. 1493 01:26:17,255 --> 01:26:18,756 Ooh! 1494 01:26:21,593 --> 01:26:22,510 Really? 1495 01:26:22,594 --> 01:26:25,388 The current score is Black Spoons, 92, 1496 01:26:26,014 --> 01:26:28,183 White Spoons, 118. 1497 01:26:28,266 --> 01:26:31,853 Next, please reveal Ms. Jung Ji-sun's vote. 1498 01:26:39,611 --> 01:26:40,778 Oh! 1499 01:26:44,157 --> 01:26:45,283 Did she really? 1500 01:26:46,534 --> 01:26:48,161 Oh wow. 1501 01:26:49,287 --> 01:26:51,915 That's crazy. 1502 01:26:52,832 --> 01:26:56,502 The current score is Black Spoons, 102, 1503 01:26:56,586 --> 01:26:58,588 White Spoons, 118. 1504 01:26:59,714 --> 01:27:02,175 -We're 16 off, so two more. -Two more and we'll pull ahead. 1505 01:27:02,800 --> 01:27:05,303 Please reveal Mr. Lu Chinglai's vote. 1506 01:27:07,555 --> 01:27:10,183 Mr. Lu Chinglai voted for the White Spoon Team. 1507 01:27:10,266 --> 01:27:12,477 Black Spoons, 102. 1508 01:27:12,560 --> 01:27:15,897 -White Spoons, 128. -It feels like we're racing now. 1509 01:27:17,190 --> 01:27:21,027 Next, please reveal Mr. Choi Hyun-seok's vote. 1510 01:27:25,073 --> 01:27:28,326 Mr. Choi Hyun-seok voted for the Black Spoon Team. 1511 01:27:28,409 --> 01:27:29,619 They're just dragging it out. 1512 01:27:29,702 --> 01:27:31,955 Of course they are, but we're doing good! 1513 01:27:32,038 --> 01:27:33,331 -But still… -Almost there. 1514 01:27:33,414 --> 01:27:37,085 Black Spoons, 112. White Spoons, 128. 1515 01:27:38,711 --> 01:27:41,756 Please reveal Judge Anh Sung-jae's vote. 1516 01:27:46,636 --> 01:27:48,846 Mr. Anh Sung-jae voted for the Black Spoon Team. 1517 01:27:48,930 --> 01:27:50,223 Oh my god! 1518 01:27:50,306 --> 01:27:51,766 -Oh! -Whoa. 1519 01:27:52,267 --> 01:27:53,768 -Wow. -Really? 1520 01:27:55,687 --> 01:27:59,357 With this, the Black Spoon Team is now at 122 points, 1521 01:27:59,440 --> 01:28:02,151 and the White Spoon Team at 128 points. 1522 01:28:02,235 --> 01:28:05,405 -Just six more points. Come on, come on! -Wow, that's crazy. 1523 01:28:05,488 --> 01:28:07,031 You're really amazing. 1524 01:28:08,116 --> 01:28:11,995 Now then, please reveal Judge Paik Jong-won's vote. 1525 01:28:19,210 --> 01:28:21,504 Mr. Paik Jong-won voted for the Black Spoon Team. 1526 01:28:21,587 --> 01:28:22,422 Seriously? 1527 01:28:26,759 --> 01:28:28,303 We just need two more votes. 1528 01:28:34,726 --> 01:28:35,727 Really? 1529 01:28:37,395 --> 01:28:39,105 The current score is… 1530 01:28:40,189 --> 01:28:42,483 Black Spoons, 132. 1531 01:28:43,901 --> 01:28:45,862 White Spoons, 128. 1532 01:28:48,781 --> 01:28:52,410 With this, the Black Spoon Team has taken the lead. 1533 01:28:52,493 --> 01:28:55,121 We're in the lead! We did it! 1534 01:28:55,204 --> 01:28:57,957 The moment we took the lead, I was in shock. 1535 01:28:58,041 --> 01:29:01,044 Like, "Huh? We're winning?" That's how it felt. 1536 01:29:01,127 --> 01:29:04,547 Because each vote was ten points, we could pull ahead more easily. 1537 01:29:04,630 --> 01:29:06,549 We could pull this off. 1538 01:29:06,632 --> 01:29:08,760 Oh man, we're in trouble now. 1539 01:29:09,719 --> 01:29:10,636 It's really close. 1540 01:29:11,721 --> 01:29:13,431 At first, it was fun to watch. 1541 01:29:13,514 --> 01:29:16,768 And then, I realized, "Oh, shoot. We might actually lose." 1542 01:29:18,561 --> 01:29:20,730 I felt so incredibly guilty. 1543 01:29:21,230 --> 01:29:24,650 Especially because almost everyone had picked the Black Spoons. 1544 01:29:24,734 --> 01:29:26,569 And as I looked at those final four, 1545 01:29:27,653 --> 01:29:28,738 I was terrified. 1546 01:29:30,990 --> 01:29:35,244 Next, please reveal Mr. Edward Lee's vote. 1547 01:29:45,922 --> 01:29:48,758 Mr. Edward Lee voted for the White Spoon Team. 1548 01:29:50,468 --> 01:29:52,470 -Wow. -Thank you. Thank you. 1549 01:29:56,349 --> 01:29:59,811 The current score is Black Spoons, 132, 1550 01:29:59,894 --> 01:30:01,854 White Spoons, 138. 1551 01:30:03,064 --> 01:30:05,942 With this, the White Spoon Team has reclaimed the lead. 1552 01:30:06,651 --> 01:30:10,780 Next, please reveal Mr. Napoli Matfia's vote. 1553 01:30:18,579 --> 01:30:21,791 Mr. Napoli Mafia voted for the White Spoon Team. 1554 01:30:23,126 --> 01:30:25,920 Whoo! 1555 01:30:28,381 --> 01:30:31,759 The current score is Black Spoons, 132, 1556 01:30:31,843 --> 01:30:33,803 White Spoons, 148. 1557 01:30:35,263 --> 01:30:36,931 We just need one more to win. 1558 01:30:37,598 --> 01:30:39,642 -We need both. -Both votes? 1559 01:30:39,725 --> 01:30:42,145 Yeah, so if one of those turns white, we lose. 1560 01:30:43,020 --> 01:30:46,149 Please reveal Mr. Cooking Maniac's vote. 1561 01:30:46,232 --> 01:30:48,151 White, White, White… 1562 01:30:51,070 --> 01:30:53,531 -…Cooking Maniac's vote. -Come on. 1563 01:30:56,617 --> 01:30:58,119 Oh! 1564 01:30:59,454 --> 01:31:02,457 It's actually possible. Auntie, please! 1565 01:31:02,957 --> 01:31:04,834 -Aw. -One. 1566 01:31:06,627 --> 01:31:09,255 Please, Auntie! Save us! 1567 01:31:09,338 --> 01:31:10,882 -Whoa! -No way! 1568 01:31:10,965 --> 01:31:12,550 -Wow! -Whoa! 1569 01:31:12,633 --> 01:31:14,760 -Wow! You too? -What? 1570 01:31:14,844 --> 01:31:17,597 -There's no way. -It's actually possible. 1571 01:31:17,680 --> 01:31:19,223 Auntie, please! 1572 01:31:19,849 --> 01:31:22,185 -We don't know. -Auntie! Come on! 1573 01:31:22,268 --> 01:31:24,312 Please, please, please! 1574 01:31:24,395 --> 01:31:27,148 What is this? Did we actually win? 1575 01:31:27,648 --> 01:31:29,734 She voted for us. We got it. 1576 01:31:30,818 --> 01:31:33,863 I felt a rush, yeah. Of dopamine. 1577 01:31:33,946 --> 01:31:35,281 Did we actually do it? 1578 01:31:35,948 --> 01:31:38,534 I mean, is this actually happening? 1579 01:31:39,869 --> 01:31:42,872 I've never been this nervous during a competition. 1580 01:31:42,955 --> 01:31:46,709 With this, the Black Spoon Team is currently at 142 points, 1581 01:31:46,792 --> 01:31:49,462 and the White Spoon Team is at 148 points. 1582 01:31:49,545 --> 01:31:52,548 It comes down to this. How did this happen? 1583 01:31:53,174 --> 01:31:54,008 Auntie! 1584 01:31:54,091 --> 01:31:56,802 The current difference is six points. 1585 01:31:56,886 --> 01:31:59,680 The total points that remain is ten. 1586 01:32:00,348 --> 01:32:02,892 Oh no, oh dear. Oh my goodness. 1587 01:32:03,851 --> 01:32:06,187 Now, without further ado, 1588 01:32:06,812 --> 01:32:09,732 please reveal Auntie Omakase #1's… 1589 01:32:10,399 --> 01:32:12,318 -I can't watch. -…deciding vote. 1590 01:32:12,401 --> 01:32:14,195 I can't watch it either. 1591 01:32:15,321 --> 01:32:16,864 I can't look. 1592 01:32:17,657 --> 01:32:19,784 Please. Please… 1593 01:32:19,867 --> 01:32:22,745 I go to your restaurant all the time, Auntie. 1594 01:32:22,828 --> 01:32:25,039 So please, please hit our button. 1595 01:32:25,122 --> 01:32:28,501 Is this it? Or do we actually get to stay? 1596 01:32:29,752 --> 01:32:31,754 Come on, Auntie! Please! 1597 01:32:33,589 --> 01:32:35,675 -I'm begging you! -Oh dear. 1598 01:32:36,259 --> 01:32:37,218 Please! 1599 01:32:38,427 --> 01:32:40,721 All of our fates are in her hands now. 1600 01:32:41,305 --> 01:32:43,307 I just hope she voted for our team. 1601 01:32:44,892 --> 01:32:45,893 Oh, please. 1602 01:32:51,482 --> 01:32:54,360 Please reveal Auntie Omakase #1's 1603 01:32:56,028 --> 01:32:57,071 deciding vote.