Subtitles by OnDemandKorea
We invited these two guests for an idol special on today's show.
If So-mi is the refreshing and lively idol...
then Lee Tae-gon is the devilish middle-aged idol.
He receives enthusiastic support from middle-aged women.
To be honest, we've been requesting...
Lee Tae-gon to be on the show for the past three years. In another word...
since TGCOTF began broadcasting.
There's been plenty of rumors...
that his refrigerator is like an aquarium.
In all honesty, I took a look at my refrigerator...
and thought it might not be enough...
so, I went to Gunsan 3 days ago.
What made you think there wasn't enough?
Since I was coming on the show, I wanted to see if I could get something bigger.
That's why I went fishing.
Amazing.
I wanted something that was 8.
I almost caught 2, but both times, my fishing line broke.
- It must've been big. - They were both too big.
- The line can break? - Yes.
Luckily, the third one was a good size.
- What do you mean by an 8? - It means over 80 cm or 2 feet.
Almost 2 and 1/2 feet!
Specialists call them an 8.
- A 7 would be over 70 cm or 2.2 ft.? - What kind of fish is that big?
The 2.5 feet is red sea bream.
- Red sea bream! - Red sea bream?
I believe you're the first guest to go out fishing specifically for this show...
and actually, bring back something as well.
We've had some fishing fans on the show before.
Lee Deok-hwa and Park Geun-hyung.
Recently, we had Lee Kyung-kyu as well.
Lee Deok-hwa said he caught a shark.
Yes, a shark.
You can't eat shark, it doesn't taste good.
Shark doesn't taste good?
Lee Tae-gon is saying Lee Deok-hwa is a below average fisher.
He's asking us not to bring up mediocre things like sharks.
It shows Lee Deok-hwa is average since he mentioned catching sharks.
It's because he's older.
Because he's gotten older?
It'll be hard for him to fish by the seashore on the rocks.
He can't stand there.
- It's hard. - He can't last there?
I believe fishermen, who fish well are also great cooks.
I've seen fishers who go fishing and while they wait for their catch...
I've seen them cook a variety of stews and even chicken soup.
To be honest, those people are there to hang out.
We were talking about Lee Kyung-kyu.
Lee Kyung-kyu lost without even knowing it.
- In another word, a delinquent fisher. - A delinquent fisher!
Lee Kyung-kyu is a delinquent fisher.
I'm not saying this because he's not here...
but I didn't understand why you'd eat chicken soup at fishing hole.
Why didn't you say that before?
He's saying it because Kyung-kyu isn't here.
Honestly, you're busy watching the tides...
so, you can't sit down to eat anything.
You don't know when they'll start biting.
He's a real fisherman.
What's the biggest fish you've ever caught you whole life?
I went yellow-tail fishing and caught a 4 foot 9 " yellow-tail.
4 ft. 9 inches?
- 4 feet 9 inches? - Yes, yellow-tails are usually bigger.
That's the size of people.
People usually don't mention the extra couple of inches, but not him.
It makes a size difference. There's a difference between 4' 9" and just 4 feet.
Is it different?
If you put a 1' 5" fish next to a 1' 7" fish...
the 1' 5" fish looks like a baby.
- It's makes a difference? - Not only the length, but the size as well.
That's right, since the width will be different too.
We call the width "bread." The bread size becomes different.
I see.
It looks like our So-mi isn't adjusting well to the conversation.
Yes, I'm trying hard to understand.
She must be fascinated.
- It's because we're talking too much about it. - We're confused as well.
They're both called idols, but their conversation themes are so different.
This side is all about fishes and fishing.
4 feet and 9 inches? That's about how tall my little sister is.
I was shocked when I heard that.
I heard your fishing gear costs over $30,000?
- Yes, I spent about that much. - That's the price of a car.
- That's amazing. - Fishing gear is important.
They're all different varieties.
I have fishing poles that cost over a thousand dollars to ones that are $50.
The difference is when you catch a fish.
The expensive one is better.
Cheap fishing poles will break when a large fish is caught.
The only thing you have to tire out the fish is the pole's strength...
but if that's weak, the pole will keep looking down.
Doesn't this feel like we're doing a fishing program?
- It's the first time someone has spoken about fishing in detail. - I know.
It makes me want to learn fishing.
I heard you eat a lot of sashimi when you go sea fishing.
- Do you have your own sashimi knife? - Yes, I bought my own knife set.
- Did you happen to bring your knife set? - Here.
Just as I thought.
- It's here. - I just got the chills.
How come this seems so scary?
- This isn't the knife's original case. - How come this looks so scary?
This is like watching a gangster movie.
It's scarier than a gangster movie.
- Can we take a look? - That's nice.
It has his name in Chinese calligraphy, Lee Tae-gon.
Yes, we're seeing a lot of tools from him.
This is used to cut bones and the fish heads.
They're different shapes.
- This one is stronger. - Yes.
This is to chop off heads.
To chop off heads?
His comments would be very violent and raunchy, if this wasn't a cooking show.
You'd use this one to cut the jugular vein on the neck!
He looked at the knife and said you used this one to chop off heads.
You need to add fish in front of everything.
I think you could open up a sashimi restaurant.
- That's in the plans. - You're planning it!
He's already planning a restaurant!
It'll be great, if it's all wild fish.
He's on a much larger scale than what we know.
- It makes us look forward to the show. - We learned a lot about fishing today.
I'm going to ask this question very carefully.
How did you hold your temper at that moment?
- I think it was will-power. - Will-power.
It was for my future.
It was the first time I resented my job.
As you know, I was under a lot of stress.
There was no way I could relieve my stress due to my job.
- That's right. - I couldn't exert my stress anywhere.
So, I went to the seashore and started yelling.
While you were fishing?
It was a deserted island.
There's usually skippers roaming around on their boats, just in case.
Of course, you never know.
They came running when I yelled.
- They asked what was wrong. - Because you yelled.
I yelled and they came running because they thought something happened.
- I bet it was scary. - The whole area is a cliff.
My screams echoed off the walls.
I bet the birds went flying as well.
I'm sure they were worried if something had gone wrong.
Do you also hold your temper when you eat something bad?
What are you talking about?
He might yell like he did on the cliff if he ate something that didn't taste good.
Why does this taste so bad?
I'm sensitive with sashimi.
- Sashimi? - Yes, sashimi.
It's because I age it myself, eat it and test it as well.
It's because you're familiar with the taste.
- Do you age your fish yourself? - Yes.
The refrigerators. If you look back there...
we have 2 refrigerators for Lee Tae-gon.
For the first time on our show, we have a specialized refrigerator just for fish.
A specialized refrigerator, just for fish.
How much fishing does he do that he needs an extra refrigerator for fish?
There's one thing in there that you can't buy with money.
- Really? - What is it?
I thought I was really lucky the moment I caught it.
People around me clapped as well.
Do you have a mermaid in there?
A mermaid!
Maybe she'll come out holding one of the fishes for us.
I'm getting curious.
We've been asking him for three years to see this refrigerator. It's finally here.
What kind of refrigerator could it be that he's been hiding it?
Let's reveal what's inside his refrigerator!
It's very clean inside.
Let's see it!
- It's very clean. - Why is it so clean?
You're good at organizing.
- It's really clean. - It's too clean.
Look how clean it is.
It looks like this is the freezer section.
That's usually what I consider basic.
- This is basic? - He usually has all that in there?
- It wasn't because of the show? - No.
- This is normal? - Yes, it is.
Let's see the refrigerator.
First of all, I see here something that looks like soup base.
This kind of stock can be used to make any soup taste good.
- Did you... - Yes, I made it myself.
It has dried anchovies, dried shrimp and kelp.
- You boiled it? - Yes, it's because I like noodles.
I use it with cold kimchi noodles, bibim noodles or radish kimchi noodles.
When I make that I use stock.
That means you're a good cook, do you ever treat other people to your cooking?
I don't usually cook for others...
but only for people who do pretty things for me.
If you say pretty, that means they're usually women.
You don't use 'pretty' to refer to what men do.
We start to find things out when they start talking to us.
If it's pretty things, then it's someone who has long hair.
I should be more careful. I need to be on my toes.
There's a lot of pastes. Soy bean paste.
- There's a variety of soy bean paste too. - I use that for boiling pork.
You make pork too?
Yes, I boil it with some soy bean paste and bay leaves.
Whoa. He's like a professional.
- Have you treated people with your pork dish before? - Many people.
- If you mean a lot... - A lot of my friends.
Usually 'pretty' people don't like boiled pork.
I'm sure he'll slip and tell us "cute" things as well.
Yes, of course.
Let's move onto the second shelf.
It says wild Japanese plum juice.
- He has 2 bottles. - I made that myself.
- You made this with plums you picked? - Yes.
Where do you use this?
When I cook fish. It helps take away the gamey taste.
You're like a frugal housewife.
Do you have your own recipe for steamed fish?
Lee Tae-gon's recipe?
I put the basic ingredients in.
I put in minced green onions and onions, but also use a bit of vinegar.
- Vinegar? - To make it a bit tangy? - Yes.
I put in vinegar but also put in a little corn syrup too.
- Do you make it spicy? - I make a bit sweet.
A bit on the sweet side.
It's because of the corn syrup.
I see radish kimchi here as well.
Dried shrimp, anchovies and salted fishes.
You couldn't have made these side dishes.
Some of them were made by friends and some of them were made by my mom.
Do you see the fried chili paste?
- This one? - Yes, it's my mother's specialty.
That looks good.
Your mom's specialty.
- It's very thick. - We should see how it tastes. Whether it's strong or not.
You need to see what he likes while you taste it.
- It's been a while since she made it. - I see.
Did it turn out well?
It's very good.
- I taste a bit of sweetness. - There is.
Yes, it's a bit sweet too.
- But then you can taste the spiciness too. - Yes, you can.
- Yes, it comes slowly. - It's a bit sweet but spicy as well.
- The spiciness is... - This is what I like. Spicy but a bit sweet.
I'll have to ask my mom to make some for me.
- You're going to ask her? - It's really good.
If you like it, then I'll send some to your house.
- Would you like more? - Yes.
Yes, we'll give you a little more.
It's because it's good.
Please remember this standard when you are cooking today.
It's his standard taste.
- This is... - Something yellow is coming out.
Yes, it's a yellow liquid.
It has the title in Japanese.
The liquor's name is Lee Tae-gon.
When I went to a fan meeting in Japan, they had it specially made it for me.
- Is that right? - Yes.
Do you drink it often?
When I can't fall asleep, I'll take a straight shot or double straight shot.
When are you not able to fall asleep?
When I didn't fish well.
When you don't fish well!
How much do you drink? Are you a good drinker?
I've limited my drinking, but I can finish a bottle of hard liquor.
A whole bottle of hard liquor?
I heard there's music you like to listen to while you drink.
These days, there's a song I often listen to.
"About Romance."
A song from Choi Baek-ho.
It makes my heart ache.
You really feel for the song.
- Then, I take another shot. - Another round.
On this side... What is this?
That's the vinegar used to make sushi.
Amazing!
- You make sushi at home? - Yes.
You make sushi by making the rice and putting fish on it?
Do you know this technique?
When you grab onto some rice, I know how to shake it.
That's to put air in-between the rice.
That's a technique only Japanese professionals do.
He lives alone, but he's pretty luxurious.
It's very luxurious.
He has everything.
Let's take a look at his freezer.
There's dumplings in here.
He also has dried squid.
He has some meat too. There are some varieties of meat.
He eats more fish than meat.
He also has burnt rice.
There's jujube as well.
Look at his room temperature ingredients.
- Take a look at this. - The sizes are pretty big.
- This is the size of a canon. - I know.
What is inside the liquor?
Cynanchi wilfordii.
- Cynanchi wilfordii! - Yes, Cynanchi wilfordii.
- What's this? - That's wilfordi root.
- Wilfordi root. Is this ginseng? - Yes.
I bet people who like liquor will like this.
Now!
Finally!
Finally! We'll be able to look at his fish refrigerator.
I wonder how big the fishes will be.
He also said he had something unique.
That's true. Let's check it out now.
It's the first time our show has ever seen a fish refrigerator. We'll reveal it now!
My goodness.
Is there something different in each draw?
The biggest one is on top and it gets successively smaller.
- You categorized them by size? - Yes.
- This one is the biggest and then it gets smaller. - Yes.
- Based on fish size? - Yes.
- Let's take a look at the smallest ones first. - Octopus?
- Let's see. - Maybe anchovies?
You also have them sealed too.
He even has dates on them.
June 1, 2017. Geoje, Gueulbido.
- A-plus. - Yes.
- A-plus? - What's this?
It's their rank. It's based on the fish when I catch it.
Some stay alive until they come home or some die on the way home.
- Some fishes are healthier than others? - Yes.
- You don't think of these are precious. - They're the smaller ones.
Smaller ones.
- The smaller ones are this big? - They'll get a bit bigger.
They're okay to use.
These are your smaller ones?
That's halibut.
West Sea, Gunsan. Was it this one?
Is this the one you caught for our show?
July 1. A-plus.
(Wow)
This one was for "Take Good Care of the Fridge."
This one is really big.
This one is in the fifth drawer? But it's this big!
This is A-plus, plus.
Two pluses.
We're not even at his third drawer.
We have 4 drawers to go.
The next drawer.
(In awe)
They look really fresh.
That's yellow corvina.
That's a big yellow corvina.
How did you catch this one?
Sea breams move in schools. They're all about that size.
If you catch one, there's a chance you'll catch more.
I bet it feels great when you catch something like this.
They're very strong.
How much would this cost at the market?
It'll be more than $150.
- Amazing. - There should be bigger ones soon.
Now, for the top tier. Let's see the top tier fishes.
How big are the fishes in the 3rd drawer?
There isn't much, is there?
I don't think these are fishes. What is this?
What that is big-fin reef squid?
Big-fin reef squid?
That's what I was talking about. You can't buy that with money.
- It's 2.6 pounds. - 2.6 pounds!
It's rare to find that squid over 2 pounds.
Is there a difference between squid and big-fin reef squid?
They have markings when they're alive.
- When they die, the markings go away. - They become white.
The more you chew it, the sweeter it becomes.
Therefore, it's considered one of the finest squids.
The first time "Take Good Care of the Fridge" has seen big-fin reef squid.
Shouldn't this have been up here?
- No way. - There's better things up here? - Of course.
Let's go to the second drawer!
(Amazed)
This is how tremendous the second drawer is!
- We're finally seeing the aquarium. - Yes.
Let me reveal the second place!
Amazing!
Look at the meat on that.
There's still more.
(Same second place)
(Oh, my goodness)
That's a sixer. About 65 cm or 2' 1."
This is really amazing.
The long-awaited number one!
Tae-gon's refrigerator is like Jeon So-mi.
Yes, it's the center of attention.
It might be a difficult for you to take out.
I'll take a look.
- Is a mermaid coming out? - Oh my.
- What's that? - What are you doing in here?
(Is there really a mermaid in his first drawer?)
(Wow)
What's this?
This is overwhelming.
First place!
(Is this for real?)
(A large red sea-bream!)
This is first place.
That's big.
- That's really big. - The size is no joke.
That's about 2' 2."
- It still has the bait in its mouth. - I see the bait.
If it's over 2', you don't take out the bait as souvenir.
I can't believe the size on this thing.
- Are you sure you caught it? - Of course.
- No one caught it for you? - I have the video too.
- You do? - Yes, I have pictures and videos of me catching it.
Nice!
Take it slowly. Slowly.
Good, good.
Good, good, good!
- Here! - Good!
(Amazed)
It's bigger when it's alive.
It does look bigger when you're holding it up.
Which one is...
This is really amazing. It is.
Out of all the fishers, I think he's the real deal.
He's the first to bring in his kills.
Does this really look like it's been caught in the wild?
Yes, it does.
He told Lee Deok-hwa, one of his fishes looked like it was from a farm.
After looking at it, it looks like it was farm-raised.
I caught that in Gageo Island!
There's no farm in Gageo Island.
That really was farm-raised.
You still believe that fish was farm-raised?
He really is like a housewife and he's a great angler as well.
Thank you for showing us your precious refrigerator.
He'll personally cut his 2' 2" red sea-bream.
(Lee Tae-gon's red sea-bream slicing show)
(Steals the spotlight)
Do you hear that? The sound of meat coming apart?
That's commendable.
That will melt in your melt.
It's pretty too.
(Heavenly dishes or a work of art)
Is this even possible?
This is driving me crazy.
A very manly style!
No words are needed!
He doesn't usually fall so easily.
First, let me announce the chefs who will be using...
ingredients from Lee Tae-gon's refrigerator.
Lee Yeon-bok, Sam Kim, Yoo Hyun-soo and Jung Ho-young.
We'll first reveal Lee Tae-gon's wish dishes! Show us!
Dishes Lee Tae-gon would like.
A big-fin reef squid dish that was caught by Lee Tae-gon caught!
And a red sea-bream dish that was caught by Lee Tae-gon.
- That sounds hard. - Since it was hard for me to catch...
- Yes? - I'd like to see an unusual dish with that squid.
- Nothing conventional. - Yes.
- A new squid dish. - Please use the 2.6 pounds one as well.
What about the red sea-bream?
I don't think you can put a price tag on the 2' 2" red sea-bream...
since my effort was involved.
Of course. Should we not use it then?
- You have to. - We can? - I brought it for that purpose.
We can use the 2' 2" one?
The bigger the sea-bream, the better it tastes.
It needs to live at 15 years in the sea to become over 2 feet.
It lived for 15 years, but we need to cook it in 15 minutes?
- I kind of feel bad about it. - I know.
What kind of dish will you be making.
It'll be fun watching since the ingredient is especially large.
Now, let's begin our cooking battle with Lee Tae-gon's refrigerator ingredients.
The first cooking battle will be...
Chef Jung Ho-young, who specializes in Japanese cuisine...
against Chef Yoo Hyun-soo, who specializes in Korean cuisine.
It's the first time ever "Take Good Care of the Fridge" has seen big-fin reef squid.
I believe our Japanese cuisine chef has dealt more with...
this squid than our Korean cuisine chef. What do you think?
Yes, I think I'll do better than him.
(Clenching his jaws)
The problem lies when I see your battle results.
- You've only battled against each other once. - Yes, just once.
It was once, but it was an important win.
He was the winning streak breaker.
- Didn't you win six times in a row? - Yes.
I was trying for my sixth win.
- He stopped you at the perfect time. - He's like a rock that broke your stride.
Didn't you lose again after that?
- Yes, I'm still struggling with it. - You see? That's what happens.
I'm sure Jung Ho-young is pretty despicable to you.
- He should've let you win the last time. - He's not even looking his way.
He's looking now!
- He wasn't looking before. - I know.
He's finally looking at him.
Chef Jung Ho-young might be called Chef Yoo Hyun-soo's killer with a win today.
But if Chef Yoo Hyun-soo wins today, he'll be in first place with the other 2 chefs.
(Chef Yoo Hyun-woo's ingredients: big-fin reef
squid, fried chili paste, shiitake mushrooms,
canned sea snails, cucumber, ginseng soju, burnt rice and pre-made chicken soup)
(Chef Jung Ho-young's ingredients: big-fin reef squid, oyster sauce...
fried chili paste, shiitake mushroom, soup base, lime, Japanese plum juice)
What kind of dish will you be making Chef Jung Ho-young?
The dish I'll be making is...
It's because of noodle, it's because of noodles.
(A song made just for big-fin reef squid)
What in the world?
(Respects his dance moves)
I'm going to try and make a new noodle dish by using the big-fin reef squid.
I'll slice the squid thinly to make them into noodles...
and make a cold Japanese broth to accompany the noodles.
I'll also make the broth a bit tangy by slicing lime and putting them on top.
That sounds good.
For the other dish, I'll thinly julienne the squid.
With one half, I'll make wrappers and the other will go inside to make dim sum.
- Dim sum? - Yes, I'm going to try and make shumei.
- Shumei will take a long time to make. - Will you have enough time?
- Battling him is Chef Yoon Hyun-soo. - Yes, the dish I'll be making is...
"Sweet and Sour Moonlight Fishing."
- "Sweet and Sour Moonlight Fishing"? - Yes.
I'm not sure what it means.
Wolha-jouh, it means to fish in the moonlight.
Midnight fishing.
I've tried night fishing a couple of times and it was quite beautiful there.
I'll try to express that feeling on my plate as well.
If time allows.
- Yes, I see. - I'm looking forward to this.
What is sweet and sour fish?
Like sweet and sour fish, I'll be frying whole squid.
- Whole? - Yes.
For the sauce, I'll be using chicken soup, alcohol and his mom's fried chili paste.
- I'll use all three to make the sauce. - Chicken soup?
I would've never imagined it.
It won't be an easy battle.
They'll be battling with big-fin reef squid as their main ingredient.
He's trying to take revenge on Chef Jung Ho-young...
who made him walk in mud instead of a bed of flowers.
He'll try sending out a strong upper-cut by...
using 100 percent of the big-fin reef squid.
He'll be going against Chef Jung Ho-young, who will...
try to satisfy 100 percent of Lee Tae-gon's taste with a one punch.
Will Chef Yoo Hyun-soo be able to take his revenge...
or will Chef Jung Ho-young cause him to fall again?
We'll now start the big-fin reef squid battle!
A precious ingredient has shown up.
Big-fin reef squid.
- They're both... - Yes? - They're starting to skin the squid.
I see that.
- If you do that... - They're still fresh.
- They're easy to skin. - Yes.
Yes, they're very fresh.
If you saw how easy it was for us to skin the squid...
you can tell the squids are still very fresh.
You stated you'd be using it whole, keeping its shape.
I should watch carefully.
(Cut another squid to appropriate size)
(2. Mix cut squid and canned sea snails and grind together)
You're grinding that?
No, it's squid and sea snails.
- He's grinding it together? - With squid?
Are you frying that?
I'm going to stuff this inside the squid.
(3. In the squid and sea snail mixture, add ginger juice, butter, corn starch, salt)
(4. Place 3 into steamer and steam)
He's steaming it!
He'll reduce cooking time by placing steamed stuffing into the squid.
It's because he needs a lot of stuffing.
(On the other hand, Chef Jung Ho-young...)
(is cutting the squid to appropriate sizes)
(He begins to make stuffing for his dumplings)
(2. In a hand blender, add cut squid, onions, leek, shiitake mushrooms...
corn starch, egg whites, oyster sauce, cooking wine to make dumpling stuffing)
I'm dicing the squid's legs very thinly so I can use it inside the dumpling.
- Inside the dumpling! - It's to put texture in the food.
But you need wonton wrappers too.
I'm going to slice the squid very thinly to make it into wrappers.
(Chef Yoo Hyun-soo begins to prep vegetables for his sweet and sour sauce)
(5. In an oiled pan, begin to fry prepped onions...
carrots, green onions and shiitake mushrooms)
- Burnt rice. - Yes, he's using burnt rice.
Yes, that's right.
- Now! He's using ginseng alcohol. - Already? - Chicken soup.
- Whoa. - Just the broth.
He's only using the broth from the soup.
He's so imaginative.
He only used the broth.
- He brought out the chili paste. - It's his mom's fried chili paste!
He's putting a lot of it in!
- He doesn't need to season it either. - Yes, it's already spicy.
Yes, that was the standard.
It's really fascinating.
(6. Add burnt rice, ginseng alcohol, chicken soup, fried chili paste,
vinegar, sugar, cooking wine, and sesame seeds into vegetable)
(He's slicing the squid to use as wonton wrappers.
His knife skills are starting to come out.
Chef Jung Ho-young is slicing squid!
Seriously?
- He's amazing. - I know.
If you dry the squid well and slice it, it starts to become very sticky.
- Is that how he'll be able to use it as wonton wrappers? - Yes.
He's using that.
Wow, it's sliced very thinly.
They're both so good.
The squid he sliced before is now his wonton wrapper.
So, that's how it turns out?
It'll be like meatballs.
(6. Steam squid dumplings in steamer)
(Chef Yoo opens the steamed squid and seal snail stuffing)
- It smells nice. - It does? - Yes.
He'll be taking that stuffing and putting it inside the squid.
- That has to be hot? - What? Yes! That must be very hot!
That's incredible!
He's so manly. He's a man!
Chef Yoo Hyun-soo is making a strong statement to get even!
He's using his bare hands to touch the filling.
I can see its fins now.
- It looks like a rocket. - Yes, it does.
Chef Yoo Hyun-soo would like to make sure the squid keeps its shape.
I like eating whole squid.
He enjoys eating whole squid, things that look like that!
Did Chef Jung Ho-young slice his squid for nothing?
Are you putting knife marks on it? Won't that make the squid burst?
I'm only cutting a little into it so the batter will stick onto it.
Batter doesn't stay on anything slippery.
He's put knife marks on it to ensure the batter stays on.
- That's how the batter doesn't slip off. - He used that knife to do that?
Both chefs are using unusual cooking techniques.
(Chef Jung Ho-young begins to make his broth)
(7. Place onions, green onions, shiitake mushroom...
rice wine, sugar, salt and soy sauce in a pot of water)
- Are you making soup as well? - Yes.
- Is that the broth? - Yes.
(The broth will be used for the cold noodle dish)
(Place the hot broth into the freezer to cool)
(Chef Yoo Hyun-soo begins making his batter)
This is the ink from the squid. I'll be using the ink.
Chef Yoo Hyun-soo is using squid ink he saved from the squid.
Look at the color.
(9. Make batter by mixing water, corn starch and squid ink)
(10. Dust squid with flour, place into the batter and fry)
(Amazing)
(He places the squid legs into the fryer as well)
- Chef Jung Ho-young is showing his talents as well. - His knife skill is amazing.
Why are you slicing the squid, Chef Ho-young?
I'm making knife marks on the squid and I'll cut it across.
It's to help season the squid.
It'll also help with texture.
We really have a lot to eat today.
(10. Rinse the sliced squid in water and season with salt)
Big-fin reef squid is in season until September.
I'd like to send them a package...
with big-fin reef squid when I go fishing again.
You're going to send them a package?
- Now, the time... - Geez, you scared me!
Will you go look at the cooking site, Ahn Jung-hwan?
There's a lot of things to taste there.
- Isn't the squid too black? - It's because of the ink squid.
- Because of ink squid. - Is the squid done frying?
- Is it done? - I need to fry it again. - He's going to fry it one more time.
- How come you're frying it again? - It'll make the batter crispier.
He's making it extra crispy.
(How will it taste when it's done?)
(11. Slice lime into thin slices)
(He takes out the broth that has been cooling)
What are you turning in there?
- I took out the broth. - The broth? - Yes.
- I'm trying to cool it even more. - He's cooling it off.
- The squid will be the noodles? - Yes.
- You mean this? - Yes, it's very thin.
(13. Place sliced squid and lime into a bowl and pour broth into the bowl)
(First dish: Cold lime squid noodle soup)
(Now, his dishes will be complete when the dumplings are finished cooking)
(Chef Yoo Hyun-soo takes out the double-fried squid)
(12. Place fried squid a sieve to extract extra oil)
(13. Put corn starch into the sweet and sour mixture to thicken the sauce)
- He's starting to plate. - Plating!
He's using squid ink again.
He said he'll try to express "Midnight Fishing."
Wol, wol, wol, wol!
(Very cool)
Ha, ha, ha, ha!
(Energetic calligraphy is made with each stroke)
- Midnight fishing! - He's very good with calligraphy.
Midnight fishing!
The moon! Moon!
The moon. He hasn't finished the moon.
The moon!
Midnight fishing! He's leading with his plating!
(On the other hand, Chef Jung Ho-young can only wait for his dumplings to cook)
(14. After placing sauce onto the plate, place sliced fried squid on top of sauce)
(Crispy)
It sounds crispy.
(All five senses are fluttering)
It looks really big on the plate.
It's pretty.
You have 10 seconds left.
Now, eight, seven!
Six!
Five!
Six!
Five!
Four!
Three!
Two!
- One! - It's hot, Chef Jung Ho-young!
- We're done! - It's hot!
We're done! We're all done!
Midnight fishing is done as well.
Please, ring the bell.
- I'll do it. - Yes, we're done.
Chef Jung Ho-young is finished as well.
Geez! How can they make these dishes?
Both the dishes look fantastic.
(The fried squid is paired with a spicy sweet and sour sauce)
(Chef Yoo Hyun-soo's "Sweet and Sour Moonlight Fishing."
My mouth is starting to seriously water.
To go fishing under the moonlight.
Lee Tae-gon!
- Thank you very much. - You're welcome.
It's very crispy.
Can you show us the middle?
It's a lot thicker than we thought.
You fried it really well.
- It'd be great with a shot of soju. - That's right.
What kind of alcohol would pair nicely with this dish?
The homemade wines.
- The big one? - That one?
- It'd go nicely together. - Can I?
- This one? - Is that okay?
- We're okay since it's alcohol is food as well. - Of course.
I love it!
(Clapping)
Thank you!
It's the happiest I've seen him since we started filming.
- Use this. - Yes, since it can spill.
Look at Ahn Jung-hwan.
- I feel bad for drinking alone. - Now, I'll be leaving.
I'm taking this with me.
- I'm going. - Okay!
I feel good.
- I bet it'll taste good. - I know.
Does it pair well together?
Wow, that's nice.
He just said his homemade wine tastes good.
(He takes a big bite of the squid ink fried squid)
- It can't be chewy. - Of course, not.
(Slams his chopstick)
(Clapping again)
Very manly style of clapping!
- Bravo! - No words are needed!
(Bravo)
Manly style of clapping.
- Bravo! - No words are needed!
(The best)
Is it that good? Is it awesome?
Sometimes the squid can become chewy if it's this thick.
That's true.
It's not chewy at all.
It doesn't require chewing.
- It kind of looks like charcoal. - Yes, it does.
The texture tastes like I'm eating crackers.
It's crispy but it's also very aromatic.
You'll admire it if you have a taste as well.
(He tries the sauce by itself)
It's right on the money.
- The seasoning is just right? - Yes.
The sauce hits you with its spice.
I used chicken soup to make the sauce taste deeper.
- Is the filling inside the squid tasty as well? - Yes.
- I think I can drink about 10 bottles of soju with this. - 10 bottles?
It's really good. It's the best.
I thought it had to be chewy based on its thickness.
On my way, here...
I asked if I couldn't say anything if the dishes didn't taste good.
That's why I told the producers that I'm willing to give them good ingredients...
but if I see a dish that I'm familiar with...
- If you see a familiar dish... - I asked them to pay me back for my squid.
It's because he tried hard to catch it.
You have to cast your bait 100 times to catch this.
- It's 100 times or more. - That's absolutely right.
This eliminated all my hard work.
It's a relief to hear, for now.
(Dumplings and a cold noodle dish full of big-fin reef squid)
(Chef Jung Ho-young's "Because of Noodles."
He initially gave you guys an ingredient that was quite large...
but the dish that came out...
When I saw it from afar, I thought it was salted shrimp.
Salted shrimp!
- It really does look like salted shrimp. - Yes, it does.
- May I start after another sip? - Yes.
This would be the perfect time to listen to good music.
(If music is what he wants, he'll get music)
This is...
(Enjoying himself)
- We do everything our guests ask. - Of course.
Anytime!
- I love it! - He loves it! He loves it!
This is what I would do at home when I'm alone.
What the heck?
It looks good.
(He cures his loneliness with a sip of wine and...
his empty stomach with lime octopus noodles)
(On a long rainy day...)
(He automatically sings from being in a good mood)
- The taste is very unique. - I see.
It's unique and very delicious.
- But... - But?
This in only my opinion.
I really like it, but the taste of lime is too strong.
- He put in too much lime. - That must be it.
I'll try to dumpling.
(He tries the squid dumpling by dipping it in sauce first)
(Tae-gon carefully appreciates the taste)
It doesn't look good right now.
- The texture is very nice. - Yes.
You like the texture, but what don't you like?
This it's catered more towards females.
But we're trying to cook for a manly man.
- I'm more into gnawing things off. - Of course.
This is the first time, I've ever eaten squid that was this smooth.
It's a dish I'd like to practice at home.
If Lee Tae-gon is going to practice this dish...
it must mean he'll be cooking for a lady.
- Is that what he meant. - He wasn't thinking and it came out.
You think he already has someone to cook for.
A woman he thinks about on a long rainy day.
The problem is that I can't slice it this thin.
- I should practice this technique. - Yes, you should.
- I keep wanting more. - Yes, I'm sure you do.
- It's good, very good. - Because it's refreshing.
- Shall we all have a taste as well. - Yes, please try it.
First, we'll try Chef Yoo Hyun-soo's "Sweet and Sour Midnight Fishing."
Please, try it.
- Have it with the sauce. - With the sauce?
Yes, with the sauce.
It's really good.
This is art.
The squid is really good.
Wow, this is really delicious.
This is no joke.
- Did you put in burnt rice? - Yes, I did.
- There was burnt rice in the refrigerator. - The texture is crispy.
- It's sort of like burnt rice sweet and sour sauce. - You're so smart.
- What do you think, So-mi? - It's delicious.
The squid itself was delicious, but the outer fried crust was even more delicious.
It was really good. The Korean cuisine chef is the best.
She says the Korean cuisine chef is the best.
It was really good.
The fried outer layer was fried really well.
The crust was very crispy, but I also believe the...
squid ink played a crucial role in the taste.
- Yes, the squid ink played a crucial role. - Yes, it did.
Now, let's try Chef Jung Ho-young's "Because of the noodles."
- It's a light dish. - Yes, try the noodles first.
He sliced the squid to make noodles.
- That's very delicate. - It's a technique to make it this thin.
It tastes even better with ice in it.
It's so good.
I understand what he meant by this dish catering to female taste.
- You do? - It's light, smooth and it goes down very easily. It's delicious.
This is the sort of dish you'd like to...
give at a nice Japanese restaurant when...
you're with a woman you're interested in and you want to be on good terms with her.
A big-fin reef squid in a series of courses.
That'll be about $500.
Yes, about $500 since the squid is so expensive.
- The price reflects the chef's work as well. - Of course.
Chef Jung Ho-young is gulping down water. I wonder why.
I'm not sure of the reason.
- I'm really worried. - Yes. It's time to make your choice.
Number one is Chef Jung Ho-young.
Number two is Chef Yoo Hyun-soo.
I bet it's a hard decision.
Is it going to be a noodle dish or a sweet and sour dish?
I only chose, because I had to.
He's made his choice.
In the end, who was his choice?
Will Chef Yoo Hyun-soo be chosen to be in first place together?
Or, will Chef Jung Ho-young make Chef Yoo Hyun-soo...
stumble again while going for the win himself?
Let's see the result!
Reveal the winner!
Who is the winner?
Yoo Hyun-soo!
Chef Yoo Hyun-soo!
He got even.
He gets even for his last loss and goes into first place with the others.
He records his seventh win.
I believe the natural taste of squid was more pronounced in his dish.
I like chewing on my food.
Was the dish too smooth for this manly man?
But! He's going to practice this cooking technique.
Yes, he will.
If he's going to learn anything, he's going to learn this dish.
I'll make the sauce and send it to him.
Wow, thank you very much.
He's trying to help him get in good with his female friend.
- The sauce is very important. - Of course, it is.
We now have three chefs in first place.
With seven wins, Chef Yoo Hyun-soo leads the pack!
Congratulations, you're also in first place.
(Winner: "Sweet and Sour Moonlight Fishing")
We'll continue on with our cooking battle with...
ingredients from Lee Tae-gon's refrigerator.
This battle will be Chef Lee Yeon-bok against Chef Sam Kim.
The two chefs will battle against one another...
with a red sea-bream that's over 2 feet long.
Have you ever used such a big sea-bream?
It's the first time using this big of a sea-bream.
- I've used larger sea bass or halibut... - I see.
but it's the first the time with a sea-bream this big.
- Honestly, Chinese cuisine uses a lot of sea-breams. - I see.
But it's the first time I'll be touching a sea-bream this big as well.
Yes, I see.
Now, before we start the battle...
Lee Tae-gon will personally divide the fish in half for each chef.
We'll start with Lee Tae-gon's red sea-bream cutting ceremony!
Please take your knives and head towards the front.
(The knives that have Lee Tae-gon's names engraved on it go with him)
Now, let's see how well he fillets the fish.
This knife is used to chop the heads off.
When he chops the heads off!
- Should I start? - Yes. We'll start our sea-bream cutting ceremony.
(His body is in reverence)
(His knife skills are exact)
He starts with the head then onto the tail.
(He changes knives after cutting the tail)
- A smaller knife. - This is used to fillet the fish.
He starts with the lower back fins and moves upward.
So, this is the way to fillet a fish.
(Manly man)
Now, he begins on the stomach area.
He's going with the grain on the 2' 2" red sea-bream.
(He's about to separate the flesh from the bones)
Do you hear that? The sound of flesh coming off the bones?
It came out very clean.
It's very big.
Look at all this meat.
Now, for the other side.
(Using all his strength)
It's done.
Very clean.
(Slams)
And that's how he fillet his fish.
- I don't think I did a good job. - Please give him a round of applause.
(The red sea-bream's is ready for the two chefs to cook)
Look at the fish.
This is the only thing left from the sea-bream.
It was cleanly taken off the bone and divided equally.
One side went to Chef Lee Yon-bok and the other went to Chef Sam Kim.
You both can take each side.
(Chef Sam Kim's ingredients: balsamic sauce, green olives...
shiitake mushroom, sea-bream bones, sea-bream, lemon)
(Chef Lee Yeon-bok's ingredients: oyster sauce, shiitake mushrooms...
sea-bream, apples, anchovy broth, plum wine, salted garlic sprout)
First, Chef Sam Kim! What kind of dish are you making?
The dish I'll be preparing today is called, "One Well-cooked Sea-Bream."
"One Well-cooked Sea-Bream."
Our Chef Sam Kim came up with quite the brilliant title for his dish but no one...
is reacting to it.
They might not watch dramas.
He made a parody out of one the dramas Lee Tae-gon..
was in, it's "One Well- Raised Daughter."
It seems as if our chefs don't watch dramas.
What was your dish, Sam Kim?
"One Well-cooked Sea-Bream."
He's witty.
- He's so witty. - He's all about wit!
Everyone should be that witty.
Since the sea-bream is so fresh, I'll just grill it.
I'll make a sauce that will go nicely with the fish...
so that it seems like he's eating steak.
- I see. - "One Well-cooked Sea-Bream."
- This dish I will be making is... - Yes?
- "Oh Sea-Bream"! - "Oh Sea-Bream"!
"Oh Sea-Bream"!
(Fierce reaction)
"Oh Sea-Bream"!
- That's a good title. - Yes, it is.
He's using the same tactic!
- "Oh Sea-Bream"! - "Oh Sea-Bream"!
What kind of dish is it?
I'll be cutting the sea-bream's flesh and frying it.
I'll make a Cantonese-style sauce and put it over the fish.
If possible, I wanted to fry it whole...
but the pans are too small to fry it whole.
I'll have to cut it in half and put it back together later on.
I believe this might be the biggest dish we've seen on our show.
Very good. This might be the most long awaited battle on the show.
We'll now buckle down and begin our battle.
His taste can't be denied.
The legendary Chef Lee Yeon-bok has decided to make a legendary dish...
with a legendary red sea-bream.
A chef who is always thirsty for a win.
He'd like to catch Lee Tae-gon's taste buds by...
making a brilliant sea-bream taste even better!
He'd also like to catch another star with a win.
Will we see a fantastic dish that will suffice Lee Tae-gon's taste buds?
We'll start our 15-minute cooking battle, right now!
This will be an awesome win.
What kind of sea-bream dish will we see?
(Chef Lee Yeon-bok begins to prep large green onions first)
(He cuts large green onions and places them in oil)
Chef Lee Yeon-bok is making a very large amount of green onion oil.
- It's chili oil. - I meant, chili oil.
Based on what you have, you must need a lot of chili oil.
It's not much after you make it.
- The chili powder also absorbs it. - Is that so?
(Chef Sam Kim begins to peel onion layers)
(1. Begin cooking onions in an oiled pan)
(2. Make fish broth with sea-bream bones and onions)
Chef Sam Kim, it looks like you're not throwing away the bones but using it.
Yes, I'd like to use a bit if I can.
- I like his Korean name, Kim Hee-tae. - You like Kim Hee-tae better? - Yes.
Yes, our So-mi likes Kim Hee-tae much better.
But today, our refrigerator owner is Lee Tae-gon.
It looks like Chef Lee Yeon-bok is starting to cook his sea-bream.
Are you cutting it in half instead of using it whole, the way Lee Tae-gon gave you.
Yes, it's because there's bones in the middle.
In order to take out the bones, I need to cut it.
Usually we'll use tweezers to take out the bones...
but it doesn't come out for large fishes.
It'll tear the fish's flesh.
You cut it out instead of tearing it out.
This is a totally new world for us.
(2. After making cuts on the fish, season with salt and dust with corn starch)
It's going in.
- He's frying it. - Yes, he's frying it but the pan is a bit small.
- It is. - It's too small so the fish isn't going all the way in.
How is going to fry it?
- What is he going to do? - The other side has to be hot.
- It can be a problem if it's too big. - Yes, it can.
It'll be fine since the fish will start to shrink after it begins to cook.
Yes, yes. You're right. It's starting to fit in the pan.
I bet it'll be tasty eating it just the way it is.
The flesh is enormous on it.
The flesh look like snow on branches.
Chef Lee Yeon-bok began cooking the sea-bream first.
(He wraps the sea-bream with paper towels)
- Where is the fish? - The fish is in here.
- I'm extracting liquid from it. - You're drying it out.
- It'll make it fry better. - You're going to fry it.
Did you extract liquid as well, Chef Lee Yeon-bok?
I dusted it with corn starch. The corn starch absorbs the moisture.
So, I don't need to pat it dry.
- You didn't dust it with corn starch, Chef Sam Kim? - No, I didn't.
- Will there be a difference? - Yes, there should be.
It'll be different because it's Italian-style and Chinese-style cooking.
- Onions? - Yes.
He's cooking the onions.
Balsamic.
(4. Mix balsamic vinegar and salt with cooked onions)
Chef Sam Kim has put balsamic vinegar with cooked onions as side to his fish.
Balsamic vinegar goes well with fish.
(Chef Sam Kim begins to slice garlic)
Chef Sam Kim is using a lot of garlic in his pan.
- Why are you using so much garlic? - I'm going to make a sauce with the garlic.
(A garlic sauce to pair with sea-bream)
(5. While cooking garlic, add salt, olive oil and lemon juice to make garlic sauce)
It sounds tasty.
He's adding lemon juice too!
Tae-gon said he liked a bit of acidity.
- That's why he added lemon juice. - I think it'll taste very gourmet.
(Sauce #1: Garlic sauce is finished)
(Chef Lee Yeon-bok's chili oil is finished)
- Finally. - It's the chili oil, isn't it?
(Smashes)
(Minces)
(Chops)
(Garlic)
The power of Chinese-cuisine knives are amazing.
Everything is done in a snap.
(Onions and shiitake mushroom)
Apples? Where are you going to use apples?
I'm going to put it in last to give it a tangy taste.
He must be in a hurry.
He's very busy.
- I think this is a great program. - You do?
Yes. Where else would you be able to see this?
You're listening to a 17 year-old talk to herself.
We're thankful for your comments, but you need to keep your focus.
- Yes, I am. - She's talking to herself, but thank you. - You're welcome.
- You can't lose focus. - I won't. - Please concentrate.
(Chef Sam Kim begins to prepare his second sauce)
(6. Make a sauce from minced garlic, shiitake mushrooms...
salt, pepper, vinegar and sea-bream stock in an oiled pan)
The stock is already white since the sea-bream is so fresh.
(In less than 8 minutes, the stock is ready to use)
The stock looks tasty too.
With that size, it should be nutritious as well.
Butter, butter, butter, butter.
- What are you looking for, Sam Kim? - Butter.
- Butter? - It's over here.
- He's the one who took it out. - It's over here.
He brought out the butter, but he was suspicious of Chef Lee Yeon-bok.
- I couldn't see it. - Has he always been like this?
It was in his face but he believed Chef Lee Yeon-bok took it.
I should be careful too.
There's only 5 minutes left.
Already? There's only 5 minutes left?
- Kim Seong-joo? - Yes? - Can you take a look at the site?
- Yes, I'll go take a look right now. - Yes, it's a 2' 2" sea-bream!
(With only 5 minutes left, Chef Sam Kim begins to cook his sea-bream)
(7. Cook sea-bream in an oiled pan and season with salt and pepper)
Chef Lee Yeon-bok is frying his sea-bream.
- He's been cooking that for a while. - Yes, it takes a while to cook it.
There's a lot of moisture since the fish is so big.
Because there's a lot of moisture!
- It kind of looks like rice puffs. - Yes, I see.
It's being fried very nicely and it's aromatic too.
(He oils the pan with chili oil and puts in garlic and large green onions)
(5. In a pan with chili oil, cook garlic...
large green onions, peppers, mushrooms and onions)
(6. Put plum juice, anchovy stock, oyster sauce, apples and corn starch into 5)
- He put in oyster sauce. - Oyster sauce!
Sam Kim is cooking the sea-bream right now.
- It's very tender. - It's tender.
He's being careful to not break the fish.
(8. Make a sauce with green olives, lemon juice and olive oil)
(Smells)
(Tastes)
(Sauce number 3 made with olive oil is finished)
Sam Kim is starting to plate.
- There's 2 minutes and 10 seconds left. - He's fast.
There's a lot of components.
(9. Spread garlic sauce on the plate and then spoon balsamic onions over it)
He's spreading his ingredients around the plate.
Will Lee Yeon-bok lead the way or will Sam Kim lead the way?
Look at how big the plate is. The plate is enormous.
The dish is very large since the sea-bream is so large.
A gigantic plate has shown up.
That's not a plate, it's a dining table.
There isn't much time left.
To heighten the taste, he's using marinated garlic sprouts.
(7. Finely chop marinated garlic sprouts and finely slice large green onions)
You need to start finishing up.
There's only 40 seconds left.
Sam Kim is plating his fish.
He has plenty of fish on there.
The fish is on the plate. You'll have to take it out of the fryer.
You Ned to get it out of the fryer, there's 30 seconds left.
Chef Lee Yeon-bok is taking the fish out as well.
- Yes, thank you. - Lee Tae-gon believes seasoning is important.
Who will capture Lee Tae-gon's taste.
You have to be exact on seasoning.
A return match with Chef Lee Yeon-bok and Chef Sam Kim. There isn't much time left.
- There isn't much time! - Please, wrap it up!
(Full of applause)
Ring the bell!
Sam Kim finishes first and Lee Yeon-bok is finished too.
It was a great battle. A great battle.
That's amazing.
- It's really amazing. - This looks like someone brought catering.
(Laughing)
We could have a large company dinner with this.
(Sea-bream steak made from three different sauces)
(Chef Sam Kim's "One Well-cooked Sea-Bream")
(In awe)
Now, I'm wondering if it was cooked all the way through.
It'll be better if use a spoon to pick up some of the sauces.
- I'll try a bite. - Yes, please.
(Wow)
He's not the type to fall down like this.
(Moved)
Is it okay?
- Does the bottom sauce have fish stock? - Yes.
The sauce on the bottom was made with garlic and olive oil.
It also has fish stock and shiitake mushrooms.
- I eat a lot of sea-breams. - Yes.
I feel like I'm eating another fish...
from when I cook it for myself.
I would probably get married if I knew how to cook this way and made it for someone.
Is it a taste that would earn someone's heart?
I'd ask them to taste it and think about it.
Just understand my fishing habit.
Fishing is his biggest concern.
I can supply sea-breams for the rest of your life.
It's so good. Seriously.
(Laughing)
I thought it would be greasy from the oil, but it's not greasy at all.
The texture continues to be soft.
Why doesn't it taste greasy?
Because of the olives and lemon.
- Lemon. - Did you put in vinegar as well? - Yes, I did.
- I see. - There's a tang to it.
I think it's perfect. It's not salty or bland.
- It's not fishy? - No, not at all.
- Absolutely none. - No smell at all.
It's a combination that can never be fishy.
Is this possible?
- It's very good. - He's asking if it's possible.
Thank you!
Does this mean Sam Kim will win two in a row?
- 12 bottles of soju. - It's worth 12 bottles of soju!
Good, I'm looking forward to it.
- Next is, "Oh Sea-Bream." - Wow, it is really good!
- It's seriously good. - It's Chef Lee Yeon-bok's "Oh Sea-Bream."
(Fried sea-bream is paired with spicy chili oil and tangy apples)
(Chef Lee Yeon-bok's "Oh Sea-Bream")
Look at that plate!
- He's going to taste "Oh Sea-Bream." - China!
- How do you eat this? - It's very big.
- Cut a piece of fish off. - Cut it like this?
Yes. You can eat it with the sauce.
It was only half of the fish too.
I know.
- It was only half of the fish too. - I know.
He's trying it.
- It's in. - Yes.
You'll also get texture if you eat it with the vegetables and apples.
Wow. This is seriously driving me crazy.
(A turn of events?)
He says it's driving him crazy.
He's going crazy.
You won't be able to see this dish unless you go to a gourmet Chinese restaurant.
- It's because the basic ingredient was gourmet. - Of course.
It's over 2 feet.
I'm not saying this because it was my fish.
How did he do this?
As soon as you put it in, you ask yourself what this dish is.
- 2 bottles of Kaoliang liquor. - 2 bottles!
- 2 Half a liter bottles. - Half a liter?
That's 4 cups!
- You need at least that much. - Yes, Kaoliang liquor.
Yes, Kaoliang liquor.
- You already sliced into the fish, didn't you? - Yes.
I was afraid the fish wouldn't cook through since it was...
so thick and I wanted the sauce to season the fish.
It's seasoned in-between.
- Thank you very much. - You're welcome.
I'm really happy.
You are?
- I don't regret bringing my ingredients. - That's good to hear.
Shall we have a taste as well?
Wow, it's really delicious.
It's really good.
Now, let's first try Chef Sam Kim's "One Well-cooked Sea-Bream."
- "One Well-cooked Sea-Bream." - Yes.
It has a tangy aroma to it as well.
This part makes it even more tasty.
This is really good. Wow!
Could you stop with the "Ah's"?
(Admiration)
You see?
This is crazy.
I've never had fish like this.
We might have just one leader after today.
I'm really confused to who I should pick since they both taste so great.
What do you think, So-mi?
I have ease of mind eating since I don't need to choose a person.
- This is a big burden for me. - It's really good.
- It's really good? - Yes, really good.
The tail end of a fish has more texture to the meat since...
it uses its tail to swim. The texture was outstanding.
I see how it's different.
Out of all the sea-bream dishes I've had, this has to be in the top 5.
- What did you think, Michael? - I'm just craving wine right now.
It makes you want to drink wine.
- I'm kind of out of it. - It's unfortunate we don't have any wine.
- Chef Sam Kim has always stuck to his own style of cooking. - Yes.
- He stuck to his own ways again with this dish. - I see.
But, now that he got his hands on an ingredient so spectacular...
Is it like Ahn Jung-hwan meeting a coach like Guus Hiddink?
- Yes! Exactly right. - Did I express that well?
It was exactly what I was trying to say.
Keep going.
- What a great way to put it. - Yes, the dish was great.
Sam Kim met the right ingredient.
Now, the next dish is Chef Lee Yeon-bok's "Oh Sea-Bream."
- I bet this will be just as great as the first dish. - "Oh Sea-Bream."
It's eaten with the sauce.
I was curious as to how it would taste with the sauce.
It's good.
- You can't say this is fried. - It's a taste for everyone.
All ages and sexes would like this dish.
Everyone would like this.
(Another bite)
- How it taste like this? - You're in big trouble.
In fifteen minutes, too.
- You didn't even taste it, you just did it. - I know.
How is this possible?
- I'm so fascinated. - Really.
I've been cooking Japanese cuisine for 19 years...
but it's the first time eating something like this.
I've never used anything this big. The sauce compliments the fish really well.
The more you chew it the more it bursts in your mouth.
Added to that, the chili oil and large green onions go well together as well.
- I really enjoyed it. - I see.
- He's on an entirely different level. - Yes.
- I understand why 20 more years experience needs respect. - Yes.
- It's his know-how. - It makes me want to cook for another twenty years.
Raymond Kim, who is also in first place, is complimenting him as well.
If I was eating this dish and somehow it fell on the ground...
I'd still eat it.
It's that good.
(Best compliment)
That was the best explanation!
I really would eat this off the ground, it was that good.
It goes to show that when a master chef meets a great ingredient...
we don't know what fantastic works may be derived from it.
We saw what would happen through their dishes today.
Number one is Chef Sam Kim.
Number two is Chef Lee Yeon-bok.
- I can't look that way. - Right?
Please decide and select a button!
I wouldn't mind giving them both stars.
We need to make a new star, a big one.
- I pressed a button. - You did?
He's made his choice.
Now, let's check to see who Lee Tae-gon has chosen!
If Chef Lee Yeon-bok wins, he'll end his losing streak and be in first place.
If Chef Sam Kim wins, he'll win 3 in a row...
and keep superiority over Chef Lee Yeon-bok!
In the end, which dish did Lee Tae-gon choose?
Show us the winner!
The winner is...
Lee Yeon-bok!
Wow! Chef Lee Yeon-bok has won.
(Chef Lee Yeon-bok has made the best sea-bream dish with his 45 years experience)
Yes, Chef Lee Yeon-bok has won.
- We had no clue who would win. - It was a hard decision.
Yes, I see.
When I first ate it, I was leaning more towards Chef Sam Kim's dish.
- You did? - I thought this was it. This was the dish I was looking for.
- But we all ate it again. - Yes, we did.
The more I ate it, it was a little bit too rich for me.
I realized the dish needed some kind of alcohol since it was so smooth.
- But the other dish didn't need anything. - It was good on its own. - Yes.
I thought it would be okay and that's why I chose it.
I see your reasoning. Yes, I do.
You might be a bit sad by the outcome, Sam Kim.
I'm not sad at all. Honestly, I'm very satisfied with today's dish.
So, I'm thinking about putting it on my restaurant's menu.
But you know, Sam Kim's dish was one of the best as well.
Yes. Wow.
There are four people in first place due to Lee Tae-gon picking...
Chef Lee Yeon-bok's dish.
Raymond Kim, Kim Poong, Yoo Hyun-soo and Lee Yeon-bok.
Lee Yeon-bok has won this match and earns his seventh win!
Please give him his star.
Lee Yeon-bok's seventh win with anchovy stock and plum juice!
Congratulations!
First place!
Congratulations on being in first place.
It's part two of our idol special.
Different kinds of idols, Lee Hong-gi and Kim Seung-soo!
- 10 years since he first debuted. - Yes.
A person he's had a crush on since he was little has announced her marriage.
(Long sigh)
Her name is...
She's been my crush since I was little.
You should announce something too.
Even if I was going out with someone, I'm going to deny it.
(The Korean-wave star tells his concert back stage stories)
I love teppan dishes. I really wanted to try the chef's teppan dishes.
Whose teppan dish will be the best?
What are you doing?
(Fire)
(Our most glamorous show is coming!)
- They're showing off their skills! - Yes.
(His eating is as flashy as the cooking)
He's a great eater.
(Which dish made Hong-gi squirm in his seat?)
It's hitting him.
(Every Monday night at 9:30)
(Jumping up and down)
- It's so good! - It's that good?
Yes!
Subtitles by OnDemandKorea