Subtitles by OnDemandKorea
TGCF's 2nd anniversary!
Please welcome today's guests.
The legendary big boys, Lee Dae-ho and Jeong Jun-ha!
You've had 4 rounds of meal?
Isn't that normal?
You digest as you move to another place.
We've never had guests who eat this much.
The big event to celebrate our 2nd anniversary!
Let me introduce the 100 audiences!
Welcome.
Good to see you.
100 audiences, please move!
Make sure you put in your ball.
Please turn around.
Huge size for the big boy.
How does it taste like?
My parents own a restaurant but it's so much better than ours.
Lee Dae-ho!
Big boy! How is it?
- It's a home-run. - Home-run!
(Today's Jun-ha's turn.)
Since you guys are good friends, we invited you two together for our 2nd anniversary.
I heard Jun-ha has hurt Dae-ho's feeling many times recently.
Rather than he hurt my feelings..
He cared for me so much in the beginning so that we could become good friends.
It turned out that he's friends with everyone.
Since he's good friends with other celebs..
When he talks about an actor, he's like, "He's just a colleague."
He can say that about me to others, you know?
It sure hurts your feelings.
- He thought he was special. - He trusted you.
- I sometimes feel like I am just one of his many friends.
That's nonsense.
Dae-ho's the core.
He's the core of all your celeb friends?
Stop getting me into an awkward situation.
Did he call you when you were in slump? When things didn't work out.
Jun-ha doesn't call me when I am not doing good.
You should've called him when he was suffering.
What's the point of calling him when he's doing good?
I am going to call you only when you're doing bad from now on.
Can you please put down the chopstick first?
You were about to poke him with that!
Then I will do with the plate
I am going to call you only when you're doing bad from now on.
But actually...
I... just can't call him when he's not doing good.
I feel like my consolation could put more pressure on him.
So I can't call him when he's not doing good.
Jun-ha is known to love baseball. Lots of people know.
He's the founder of the Celeb Baseball Team.
- Right? - Yes.
When did you found it?
Next year will be our 20th anniversary.
The average age of the players is over 45 now.
Who are the members?
We have Yoo Jae-suk, Lee Hwi-jae, Yoon Jong-shin...
They are all very old.
The youngest is Lee Dong-wook, who was born in 1981.
He was born in 1981?
The average has gotten pretty high.
Who is the ace of your team?
It's me.
Because I made the team.
And I am the captain.
You hardly get new members, it seems like.
He purposely doesn’t recruit new good members so that he can play in the games.
Because he wants to play in the games.
And he has to be the ace.
He will get the spotlight when he has old and non-good players on the team.
He will shine on the ground.
Honestly, how would you rate Jun-ha's baseball skills?
To be honest, he's in the amateur level.
About 8th grader level?
8th grader?
Jun-ha's in the 8th grader level.
That's actually pretty good as a non-pro baseball player in fact.
You can't beat him.
We've won many games, too.
Well, he played 20 years so one victory is doable.
I don't feel good about talking about baseball since you said I'm 8th grader level.
Can we change the topic now?
I feel like other husbands might get in trouble because of Jun-ha.
It says, he always makes birthday dinner for his wife every year.
That's not easy to do.
I make seaweed soup and some braised short ribs for her birthday.
You know how to make braised short ribs?
I'm good at making braised dishes, like braised ox-tails and stuff.
That's hard to make, it has many steps.
I heard that you've been taking cooking classes for 3 years.
It's been almost 4 years.
I don't go regularly but I go whenever I have some free time.
I've done a cooking show for 10 years so.
I wanted to learn about cooking by getting hands-on experience.
He must be good at cooking then.
People who eat a lot know the taste so they know how to find that taste.
The rumor has it though,
that you take cooking classes because your wife is not good at cooking.
I was just joking when I said, "I go because I want to live." when they asked me.
After I got married, I found out that my wife doesn't eat breakfast.
She eats something like an fried egg, fruits, toasts for her breakfast.
She's been eating that for breakfast before she married me,
People like me who like drinking don't eat those for breakfast.
We want soup, you know?
- Yeah, breakfast is all about soup. - You're right.
I have no choice though.
When she makes an fried egg and a toast for breakfast when I'm hungover,
I used to say, "Toasts are perfect for hungover."
Or "Fried eggs are good to fight hungover."
But nowadays, she's really good at cooking.
Really?
Recently I've asked for rice cake soup with dried pollack the most.
It's so good that I have to drink in order to have her make that for me.
She's really good.
To me, it seems like the reason why you've been taking cooking classes is..
Not only to learn,
but also to see your classmate, Jeon Ji-hyun.
Jeon Ji-hyun?
We've had about 3 classes together.
She's so beautiful with no make up at all.
With no make up?
And she's friendly, too.
She talked to me first, "Hello, I'm your fan."
I reply, "I am a bigger fan of you, Thank you."
I really wanted to take a picture with her but..
I couldn't because she had no makeup on and it was during her free time.
You ended up not asking?
The instructor shows us how to cook first.
We take pictures so that we can follow at home.
When I take a picture of food, I purposely take a shot with her hands in it.
- Just the hands? - Just the hands.
Because I can't take a picture of her face.
It's this small though.
When I come back home, I enlarge her hands.
My wife is a really big fan of her.
Ji-hyun takes cooking classes during her free time then.
She's interested in cooking, I see.
If you are watching this show, Ji-hyun.
We have 8 instructors who can teach you how to cook.
They're ready to do their bests to teach you how to cook.
You can learn 8 dishes at once.
I wish you could visit us sometime.
Thank you for the report.
Here, we have the famous gourmand with us.
It's time to look into Jeong Jun-ha's fridge.
We are very excited to see what's inside the gourmand's fridge.
Do you open your fridge often?
Of course I do.
- Who takes care of the fridge? - Me and my wife.
- 50:50. - Together.
There are lots of my stuff.
Lots of Jun-ha's stuff.
I feel like it will be full of uncommon things. Things we didn't know.
I have somewhat many uncommon things.
Is it this one?
My fridge is built-in so they took out the inside only.
As far as I know.
Good.
Let me introduce Jun-ha and his family's fridge!
Wow.
Here we go.
I see lots of sauce containers.
It's really full of containers.
I see many Chinese characters as well as Korean.
It's full of small things, small exquisite things.
Japanese style.
Right, your wife is Japanese Korean.
That's why we see many Japanese stuff.
On the first shelf, we have some Japanese stuff as we expected.
What is this?
Canned crab.
There are Japanese and Korean.
This must be Korean then.
I eat it often. With rice.
I didn't know there was canned crab.
Wow.
The Korean brand is also very good.
Canned.... What is this?
That's tofu.
It's Tofu? Japanese tofu.
Last week, she visited Japan and brought lots of things back.
I's almost empty.
What is this?
It looks like.. Japanese soybean paste.
Oh, miso.
Behind in the back is Korean soybean paste.
The red container?
Let's see.
This soybean taste is really good.
Can I taste it?
Please go ahead.
- It's made by the expert, right? - Yes.
The smell is very good to start off.
It smells so good.
If you make cabbage soup with this, it will be so good.
Usually, country-style soybean paste has distinct taste.
But this one has sweet taste in it.
I hope you get this assignment, Chef Lee.
And this is.... caviar.
Caviar?
It's caviar.
Russian Caviar.
When I visited Russia recently, all Infinite Challenge members got it from our fan.
Wow.
It's very pricy.
I know.
- When you open it.. - He already had some.
What does it say?
Something like "Osetra".
- It's Beluga. - It is?
There are many different kinds of sturgeons.
Ones that are 40~50cm long are Sevruga, longer than that are Osetra..
Beluga are ones that are huge, like 2 m long.
Beluga eggs are most fancy.
Did you scoop it and just eat it?
I ate with some crackers.
Did you use a steal iron spoon or wooden spoon?
What was I supposed to use?
It ferments when contacted with metal.
So you have to use wooden spoons or special spoon that's made for caviar.
Oh, really?
- Can we use it today? - What?
- Can we use it? - Why?
You're gonna be eating it anyways.
Just in case, I will keep it safe.
Your MC steals.
We should definitely try that.
Caviar. It's right here.
What's this?
It's my wife's hand-made vegetable salad.
Are these all left overs?
That's burdock.
Yes.
What's this?
It's sliced radish and squeezed tuna mixed with mayonnaise. It's Japanese style.
This one is also put on a plate and wrapped with vinyl.
It's sliced Chinese yam with dried bonito and ponzu sauce.
I see another left over plate.
My wife did it.
Are they delivery food?
We never had side dishes on a plate.
- Why are they...? - We eat it on a plate.
My wife makes small amount at once.
Koreans usually store pre-made sides in containers and stock them.
But Japanese culture is, they put small amount on each plate.
It's the same when you go to supermarkets.
They sell by small amounts.
In Korea, they sell by bigger units.
Koreans usually put the whole container of Kimchi on the table, right?
My wife sometimes put one radish kimchi on the table.
She even cuts them into pieces.
That's for one bite.
Among these, what should we taste?
- You can taste them all. - Let's do that.
It's like a "welcome to my house" party.
Let's see how good his wife is at cooking.
It's buffet.
It really is.
They are all made by Jun-ha's wife.
It's good.
It's tasty.
The tuna's good. It goes well with the radish.
They are all good.
I want to try making the tuna with radish and mayo.
Even Chef Lee Yeon-bok is amazed.
My wife must be really happy to hear that.
Chefs who'll be cooking with Jun-ha's ingredients should remember this taste.
It's the taste Jun-ha likes.
Let's continue looking.
Artificial crab meat, bacon...
And we have some sausage.
Hot spicy meat stew.
Japanese soy sauce?
That's the soy sauce for cold udon.
We also have many kinds of sauces.
Let's see. Ponzu sauce...
Chef Jeong Ho-young must be advantageous today.
He can't stop smiling after we opened the fridge.
Let's move downwards.
The fresh drawer.
Pine mushrooms, lotus roots, zucchinis..
Lots of mushrooms.
- Your son likes mushrooms too? - Yes.
- He's not picky? - No.
He has your genes definitely.
He has to eat a lot to grow stronger.
He loves eating.
Good.
We're moving on to the freezer.
Of course we have some Japanese food.
It must be Natto.
I love Natto.
Ro-ha likes it too.
- A 4 year-old eats Natto? - He likes it.
It should be... hard to eat since it doesn't smell good.
It's hard for adults sometimes.
He likes and I like it too.
This family is different.
Ro-ha's very special.
And we have some squid.
What's this?
That's for... drinking.
The stingray's fins. If you fry them and eat with alcohol, it's perfect.
Stingray's fins?
It's called "Eeihire" in Japanese.
It's perfect to eat it on the side as you drink.
On the very bottom, we have lots of meat.
Are these for grilled thin pork belly?
They are all for Ro-ha.
- Bacon for grilled pork belly. - It's for Ro-ha.
She hid them in the very bottom.
She was worried that you might eat them all.
I didn't know it was there.
- He didn't know it was here. - It's on the very bottom drawer.
She was thinking that, "he won't look this far."
They are for Ro-ha. He eats a lot, too.
That is it for Jun-ha's fridge.
It was acceptable as our 2nd anniversary special.
Before we decide the chefs and the opponents,
let me introduce 100 audiences that we invited
for our 2nd anniversary special!
Please have a seat now.
The audiences will move to the chef that they think is going to win.
If they get it right, we will give them a star badge as well.
For those who get 2 stars will also get a cosmetic set.
3 stars, hand blander.
And for ones who guess all 4 right,
we will give you a gift card to the chefs' restaurants.
Let me announce the chefs who will be competing with Jun-ha's ingredients.
Seed #1, Lee Yeon-bok with 27 stars.
Seed #2. Kim Poong with 21 stars.
Seed #3 is Lee Won-il with 15 stars.
Seed #4, Chef Jeong Ho-young with 9 stars.
Show us what Jun-ha has asked for!
Jun-ha has asked for...
First, "Can you make me some good noodles?"
And the second one is, "Can you make me some sides for alcohol? "
Noodles and snacks for drinks.
I love all kinds of noodles.
I like the noodles and the toppings, not the soup.
It's very special case when I finish the soup and say, "Wow, that was good."
Or "The soup is crazy too!"
Can I ask you to make lots of noodles?
He asked for lots of noodles.
Let me read some records of Jun-ha who loves noodles especially.
He finishes a Udon in 13 seconds.
He eats 3 large black-bean-sauce noodles in 77 seconds.
3 dishes?
Buckwheat noodles, 3 seconds.
Amazing.
- It's like a vacuum. - He asked for lots of noodles.
Dae-ho, don't you eat noodles fast too?
No, I don't.
You have to take moments to enjoy the taste when you eat.
- That's for Guinness. - It's for the record.
It's not like I eat in a messy way.
If you eat it in 3 seconds, that's a messy way.
Messy and fast.
It's only when....
It's not polite if you finish eating that fast when they put so much effort in it.
Snacks... I like strong drinks with high percentage of alcohol.
I want something that's good to eat with those strong alcohol.
I will eat it everyday at home as I watch TGCF on the TV.
Something that he can eat with when he drinks alone at home.
We will decide on the opponents now.
Chef Lee, the Seed #1, will choose first.
- Noodles? - I...
I've made so many noodles.
Today, I want to avoid flour.
"Can you make me some sides for alcohol? "
That's what I wanted to ask him for.
The next up to choose is Kim Poong.
Usually, he's good at making snacks for alcohol.
He earned many stars from those competitions.
I've made so many noodles.
Today, I want to avoid flour.
"Can you make me some sides for alcohol? "
It's been long since he competed against me.
I was going to try again to compete against Chef Lee
around the time of 2nd anniversary of TGCF.
So are you going to go for the snacks for alcohol?
I had that in my mind all day.
I can't avoid it.
I will follow Chef Lee and go for "Can you make me some sides for alcohol?"
Then, automatically, Chef Lee Won-il and Chef Jeong Ho-young
will be competing against each other for noodle completion.
Ho-young's strong in noodle competitions.
Will you be alright?
The fridge is full with Japanese ingredients, so it's a bit unfair for me.
So you're giving up?
No, I will do it.
- You should. - I thought I had to do it myself.
Chef Jeong, noodles. Are you okay with it?
I will show you what the real Japanese food is like.
I am looking forward to this match.
It's your game.
We are about to start the first match with Jun-ha's ingredients.
It's a match between Chef Jeong Ho-young and Chef Lee Won-il.
It's going to be a noodle competition.
- They've competed once before. - Today's the second time.
Chef Jeong won when Lee Teuk came as the guest.
He won with his "Udon Know Me."
Can I see you dance again?
1, 2, 3, 4!
"Udon Know Me." "Udon Know Me."
He's cute.
He really is.
Same as last week, the audiences will move after they only hear
the names and the descriptions.
(Chef Lee) Natto, bacon pork belly, soybean paste, cheddar cheese, spicy meat stew etc
(Chef Jeong) Udon, lotus roots, squid, cream cheese, canned crab meat, zucchini etc.
The food I'm making today is, "Lotus Crab Udon"
That's cute.
That's really cute.
" Lotus Crab Udon"
Lotus Crab Udon?
It's Lotus Crab Udon because I'm going to put lotus roots and crab meat in udon.
I will unfold crab meats to mix with udon noodles in thick stew.
I will blend lotus roots and make dumplings with cream cheese and crab.
And then I will fry it at the end.
It will be served with its special sauce.
Since my singing and dancing are working today,
I feel like my cooking will also work.
Chef Lee Won-il has lot of pressure now.
- He's doing something. - He's prepared something.
What are you gonna do?
The food I am making today is..
"Nothing Better."
What is it?
"Nothing Better."
I will mix Natto, soybean paste, and cheese
to make something like fast-fermented bean paste.
It will be served with cold noodle.
It will taste like fast-fermented bean paste noodles.
Cold noodles.
It's good to serve the noodles with rice.
I will also add some rice to get his choice.
Wow.
"Nothing Better."
Now, we will let our audiences choose.
They're all packing.
Chefs, please turn around and face backward.
100 audiences, please make a choice!
Wow this time...
It reminds me of traffic on Thanksgiving holiday.
They are all changing.
Make sure you put in your ball.
Don't forget.
Chef Jeong and Chef Lee, please turn around and face forward.
(It's hard to say who was chosen by more people)
"Lotus Crab Udon" and "Nothing Better."
51:49
There's almost no difference.
51:49
Any last-minute grading rubric?
I like something sweet and sour.
Sweet and sour?
They are surprised.
Just squeeze in some lemons then!
(Quickly added a lemon.)
Jeong Ho-young added a lemon.
And I like hard noodles.
I don't eat swollen noodles.
The guest has asked for firm noodles.
Let us begin the match now.
TGCF's dancing machine, Chef Jeong Ho-young, verses,
Chef Lee Won-ill, who eats in a charming way.
Who will attract Jun-ha's taste more?
The 15 minute competition starts now!
Noodle competition.
It's also important to finish first since it's a noodle competition.
If he gets to taste later, the noodles might swell.
He's putting in the noodles already?
Isn't it too early to boil noodles?
We barely started.
The recipe says to boil for 13~15 minutes.
Oh, really?
He's following the recipe.
First of all, I like lotus roots.
It's where the name "Lotus" comes from.
"Lotus Crab Udon."
(Slice an onion, green onions, and hot peppers.)
He's now... Wow.
They are doing a cutting competition.
Chef Lee's leading in the cutting competition.
He blended one lotus root and minced the other.
It's to have both texture in his dish.
He's stir-frying the lotus root with sugar and starch. It's unusual.
I wanted to add more starch to lotus roots.
Why are you wrapping it with vinyl?
I'm going to shape it first and then cool before I fry it.
He's cutting lotus roots into very thin pieces. I think he will fry them.
Fried sliced-lotus roots are good.
It's a perfect snack for drinking.
(Stir-fry chopped bacon pork belly and add minced garlic and pepper.)
(Add sliced onion, green onion, and Kimchi. Also add spicy pepper powder.)
I'm adding Camembert and cheddar cheese to Natto.
Camembert and cheddar.
Why are you putting cheese into Natto?
Natto has less ferment-taste.
- So.. - He's mixing in Korean soybean paste, too.
Wow. What is he making?
He mixed Natto with soybean paste and cheese.
I've never seen those ingredients mixed together.
He took out the squid.
He's cutting them into very thin slices.
He's only making very light cuts.
It will roll when he fries it.
He took out the cockles.
(Cut zucchini into thin slices.)
(Add canned crab meat and broth pouch in boiling water.)
Are those artificial crab meats?
I put both real and artificial crab meats.
(Add crab meats, cooking wine, Japanese soy sauce to the broth.)
Soy sauce!
Soy sauce for Udon.
He's using the spicy meat stew for the broth.
Spicy meat stew already has salt and pepper in it.
It's good for broth substitute.
Chef Lee's plate has lot of things mixed in together.
Pepper.
I love pepper. Put them in a lot.
He's adding the noodles.
- Is he? - He is.
5 min 50 sec left and he's putting in the noodles.
Jun-ha wants hard noodles.
Time flies so fast.
(Heat up instant rice.)
Chef Lee's taking out the noodles.
It's important to finish first.
It's a noodle competition, finishing early is also important.
He asked for hard noodles.
You are putting in ramen too?
I have to substitute with ramen if my noodles swell.
He's frying the lotus roots now.
Lotus roots with cheese.
- What is that? - He's frying the lotus roots.
The key point is the lotus root.
Wow. It's amazing.
Can I taste this?
See if it tastes like fast-fermented bean paste.
He mixed in some starch.
He's tasting if it tastes like fast-fermented bean paste.
Does it taste like fast-fermented bean paste?
It's fast-fermented bean paste.
It doesn't taste like spicy meat stew.
- For real? - Yes.
It smells more like fast-fermented bean paste.
He's grinding the sesame seeds.
Nice!
But the noodles are more important than rice.
To me, it seems like he can't use these noodles.
They are all broken.
Lee Won-il changed the noodles with ramen.
(Cool the Udon noodles and move it to a bowl.)
The noodles are perfect.
(Add sliced zucchini, starch water, pepper to the crab sauce.)
30 seconds.
Chef Lee's taking out the noodles.
He had to use ramen.
(Remove oil from fried lotus root dumplings)
He's taking out the noodles.
This is amazing.
Chef Jeong, it's so pretty.
Finishing early is advantageous since it's a noodle competition.
- 10. 9. 8... - About 15 sec left.
(Top with fried sliced-lotus root to finish.)
Jeong Ho-young finished first.
"Lotus Crab Udon" finished first.
Time's up.
Chef Lee's finished too.
What is it?
(Thick crab sauce Udon with fried lotus root dumplings.)
Chef Jeong Ho-young's "Lotus Crab Udon."
It's crazy, I love these kinds of noodles.
Something like crab soup, you know?
I love thick sauces like this.
Wow, what is this?
"Lotus Crab Udon."
Oh, I like the smell.
Good smell!
He's not chewing.
You have to tell us about how it is.
What?
Don't just eat and tell us.
Why are you making me talk when I'm eating?
There was a lot.
Just hearing the sound is..
- He's not chewing at all. - I did. A lot.
You did?
It's not like you don't have teeth, right?
He's just swallowing.
It's not liquid, but it's more thick and sticky.
I really like it.
Is that so?
I like the texture of the noodles, too.
And I should try this now.
This is.. Wow.
Wow. It's thick.
Look at the cheese inside.
Look!
The outside is made with lotus root.
Crab with cheese.
Wow.
Why?
I wonder how he made the rice cake texture with lotus roots.
Really? It's that chewy?
It is very chewy and it goes well with the cheese.
Unbelievable.
I can feel the sliced lotus roots because he minced them.
- Fried lotus roots. - Wow.
I hate you, how could you make it so good?
I left some for you guys last week.
But he ate it all.
(He doesn't know where to put the chopsticks.)
You're so un-mannered.
Is there anything left?
He ate it all.
(A plate of fast-fermented bean paste with ramen and rice.)
Chef Lee Won-il's 'Nothing Better'.
- It doesn't smell like yukgaejang. - Right?
He used the ramen noodles.
It'll be different from kalgooksoo noodles.
Does it taste like fermented soybeans stew?
Not yukgaejang?
That guy is crazy.
(Very close match)
(Turning the tables like this?)
I didn't know you could make yukgaejang with natto.
Yes. The fermented taste comes from cheese and soybeans.
Oh, that's why it tastes like it's been fermented.
It tastes like boiled fermented soybeans stew, right?
The smell?
The condition of the noodles is very important.
I should make this at home. Gosh, what is this?
(Oh, my)
(Can't believe my eyes)
(As if he's sucking in air)
- Gosh, seriously. - It's like a vacuum cleaner.
He eats so well.
- This is really amazing. - Yes.
It looks so delicious.
This sauce is simply...
And he put lots of pepper. I could like taste it.
I personally love pepper.
- I hope I can buy this somewhere. - Alright.
- It's really... - It's that good?
- Very skillful when he uses soybeans... - Rice.
- Rice? - Oh, I forgot to eat the rice.
I forgot about the rice.
Thank you very much.
(Putting lots of fermented soybeans sauce on the rice)
He's not going to mix it. Gonna try it as it is.
Oh, no. It broke.
Gotta hurry up and eat it.
(You're too good)
(Wants to give a pat on the back)
If you are Korean, you gotta like this one.
- This is amazing. - Is it?
I was slightly disappointed because the noodles were a bit soggy.
But the rice made it all better.
Okay, Dae-ho will try it as well.
First, Chef Lee Won-il's 'Nothing Better'.
Oh my. He's on it.
Before, he actually kept himself poised.
I usually don't like natto.
Because of its strong smell.
But I can eat soybean stew.
It definitely tastes like fermented soybeans stew.
It's very interesting. How did he do that?
- The rice. The rice. - Oh yes. Try with the rice.
Big boy!
Isn't this dish too small?
The spoon looks too small for you, too. It looks like a teaspoon.
Why didn't you give me an egg with it?
I'm sorry I didn't bring enough from there.
- Looks like he's eating a yogurt. - Yes.
When he eats it, it looks like he's eating a yogurt.
How is it with the rice?
It's really good. But I really like eggs. I wish it had an egg.
Oh, egg. It would've been better if it had eggs on it.
We'll try 'Lotus Crab Udon' now.
Very crispy.
His facial expression looks really adorable.
- It shows on his face. - It's really adorable.
Udon noodles.
Lotus root and crab meat.
You know those fresh udons I used to eat in Japan?
- Yes. - It's been sitting here for a while but...
it still tastes very fresh.
And the smell is really good.
- This is totally your style. - I really like both of them. This is problematic.
I don't know which one to choose.
Chef Lee Won-il will first pick the five audiences who will get to try his dish.
We'll do the lottery.
- First one. - Number 7.
7.
Number 7.
(Expressing his excitement)
Alright.
65. Next, 82.
80.
- Last one. - Number 2.
Oh, the mom. She got picked.
- I'm curious. - Number 82.
Try them. Give us a detailed evaluation.
- Have you ever the tried natto? - No, I haven't.
- I see. - It tastes like fermented soybeans stew.
Yes.
But it's like a new type of soybean stew.
- Tastes like something new? - Yes.
- It has a very unique taste. - I see.
- But your don't look too happy. - No, it's really good.
- Is it? - Yes.
Alright.
The crispiness of radish kimchi and the onions...
I think that was really good.
The texture.
Now, Chef Jeong Ho-young's turn.
- Number 35. - Number 61.
- 27. - 21.
37.
- Number 37. - Oh, in the back. The ladies.
Alright. 35, 61....the five audiences will get to try them.
Alright. Slurping noodles.
Try them now.
How was it?
It was good.
- It has various textures. So that was good. - Various textures?
Yes. Crispy lots roots and soft cheese.
It had two different textures so I liked it.
I haven't earned any star badges.
But just being able to taste this dish was very rewarding experience for me.
- Really? - Yes.
- Do you think you can get the star badge this time? - Yes, I'm sure.
Oh, this time for sure.
Jun-ha must choose now.
Number 1 is Chef Jeong Ho-young's dish.
Number 2 is Chef Lee Won-il's dish.
I'm going crazy here.
'The Skillful Noodles' Cooking Battle.
(Dilemma)
He's in a great dilemma.
Yes, I understand.
I feel like I pressed the wrong button.
- I think he pressed it. - Did you?
- Yes. - Okay, he pressed it.
Let's check the result! Show us!
Chef Lee Won-il lost last time. Will he be able to get the victory today?
Or will Chef Jeong Ho-young get his 10th victory today?
Let's see the result! Show us!
Who is the winner?
Chef Jeong Ho-young!
- (Dissapointed) - (Overjoyed)
(Lotus Crab Udon - Winner)
- 10th victory! - This is his 10th victory.
- Chef Jeong's 10th victory. - The 10th.
- Two digits now. - Wow.
They are overjoyed on this side.
I said I really love noodles but unfortunately, his noodles were a bit soggy.
- If it weren't for that, I would have really... - I see.
It's your 10th victory.
You must feel very excited.
You should dance!
- Lotus Crab Udon oh oh... - Excellent!
- (Success with both cooking and dancing) - Celebration dance!
Now you have two digit ranking.
It's been about a year. I'm very happy to achieve my 10th victory.
In fact, I was in Hongdae yesterday.
This couple came up to me and said,
'Can we take a picture with you, Chef Lee Won-il?'
Really?
Yes, so I told them, 'you're mistaken' and I just walked away.
- I see. - I was a bit sad.
But I'm happy that I won today.
- They thought he was Chef Lee Won-il. - Wanted to take pictures with him.
10th victory goes to Chef Jeong Ho-young!
Congratulations.
(Lotus Crab Udon - Winner)
(Chef Jeong Ho-young's 'Lotus Crab Udon' Full Recipe)
Special episode for our 2nd anniversary and this will be the last match.
Two people at the top rankings will compete with each other.
Chef Lee Yeon-bok against Kim Poong.
(The special match to celebrate the 2nd anniversary)
You could have avoided this match.
Why are you fearlessly challenging your teacher?
Well, from the beginning...I was gonna do the food...that goes well with alcohol.
- But he already chose it first so...what could I do? - Oh.
I've done very well in the matches involving snacks that goes well with alcohol.
So I thought I should try with confidence.
I see. But are you confident that you can win?
Confident? Of course.
Oh, do you have a reason for that?
I've been on this program for a while...
and I feel like this mysterious power...like the power of the universe
is actually helping me.
- I see. - There were times when I was in trouble.
But I ended up winning at the end.
What do you think, Chef Lee?
Don't you need to teach him a lesson so that he comes back to his senses?
He's past that stage now.
- Oh. - Really.
- Oh, my. - He even had 5 consecutive victories.
Right.
I don't think it's pure luck.
It's funny because the teacher is very modest but the student is the arrogant one.
Yes, things don't look right here.
- I can win! - Alright, alright.
- If you ask me, I just want to teach him a good lesson. - Yes.
It's about time.
But Chef Lee seems very serious about this match.
(Kim Poong's Ingredient Choice: bacon, cream cheese, mozzarella,
mushrooms, strawberry jam)
(Chef Lee's Ingredient Choice: bacon, squid, crab meat, pumpkin, tofu,
mushrooms, paprika)
Poong, what are you going to make today?
The title is...
- 'Cheese Poong Dumplings'. - 'Cheese Poong Dumplings'
- Dumplings. - He's going to make dumplings against Chef Lee?
Are you going to make them or just use the frozen ones?
- I'm gong to make them myself. - Oh.
- The wrap? - This is very provocative.
Are we talking about the same dumpling here?
No.
I'll put the pork belly on the bottom and add various types of cheese.
Then, I'll put some mushrooms.
Then, wrap it with pork belly.
Next, make the batter and fry them.
- Oh, with the batter? - Yes.
It will be served with sweet spicy and salty sauce.
I can't even imagine it.
Alright, 'Cheese Poong Dumplings'.
Today, I'm going to make...
'Poong-bibaksan'(Which sounds similar to 'destruction' in Korean)
'Poong-bibaksan'.
He's going to crush Poong.
'Poong-bibaksan'.
It will have three stages.
First, it'll be sausages, pumpkins and onions.
Stir-fry them with hot pepper and ketchup sauce. Then I'll put that as the base.
Secondly, I'm going to stir-fry squid and pork belly
and put something else on top after I put vegetables in.
- Lastly, I'll make meringue. - Yes.
- You're going to whip it? - In just 15 minutes?
They us it a lot in Chinese cuisine.
- Yes. - It's called sulhwa.
- It looks like snowflakes. - I see.
On this show, you've never made a meringue.
- This is the first time. - How long has it been since you last made it?
- Over 20 years. - Over 20 years ago?
- First time in 20 years. - Yes.
Alright. So these were the descriptions. Please, our audience members...
I mean, this is the last match.
So audiences with only 3 stars be very sensitive right now.
Oh, those who only have 3 stars. Could you raise your hands?
- If you only have 3 stars. - None on this side.
- 3 stars. - But..
it's not easy to bat on Poong's dish.
I actually want to tell you guys...if you're watching this show right now.
If I were you, I'd bat on his dish.
- #3388. It's number 2. - Yes, it's number 2.
Alright, our audiences...
- They're all packing their stuff. - Chefs, please turn around.
Please turn around.
Audience members, please move to the side you think will win.
What's this?
(Anticipation)
They just came down to put their lottery balls.
There are lots of people who gave up.
It looks like an attendance check.
Looks like people moving into Seoul.
You could probably see but I think we need to do something about the congestion.
- Yes, we should guide them. - (Very crowded)
- The seats... - Even though it'll be uncomfortable...
- Here, you'll have a plenty of space for yourself. - Yes.
- You can like lie down. - You can sleep.
You can lie down there.
Okay, please turn around and face the front.
- (...) - (Happy)
(Chef Lee Yeon-bok's team - outnumbering)
(Chef Kim Poong's team - hoping for a big twist in the ending)
To summarize, 74 out of 100 chose Chef Lee Yeon-bok.
And we have 26 on Mr. Kim Poong's side.
And those 17 audiences with 3 stars,
13 out 17 is chose Chef Lee.
And the other four chose Kim Poong.
- 4? That many? - Yes.
They're number 25 and 26. Why did you choose Mr. Kim Poong?
I...
really want the hand blender.
(She already expects Poong to lose?)
(Very shocking reason!)
Even though you wanted the hand blender...I'll make sure to win this battle
and give you the chef's restaurant voucher.
Oh, wow. The situation is turning into a serious one.
We'll go ahead and get started with this battle.
It's 74:26.
(Come, gather)
(The power of the universe)
Heaven help me!
He started a fake cooking syndrome among the young people living by themselves.
He's a guy who's full of surprises. It's Kim Poong against
the ranking number 1 chef. He is the king of the kitchen. Chef Lee Yeon-bok!
It's a match between teacher and student. I wonder who will be smiling at the end.
We'll start the cooking battle to make snacks that go well with alcohol!
(15 minute cooking battle starts!)
Alright.
Poong is going to make dumplings.
He's quite bold.
Oh, wow.
(Pouring flour)
(And starch)
- It's too much. - Isn't it too much?
Compared to the amount of egg, it's too dense.
Was it intentional? Chef Choi Hyun-seok thinks it's a bit too thick.
- I'm going to add some water. - Oh, he's going to add water.
If he didn't say it, then Poong wouldn't have added it.
- But now it's too watery. - Isn't it too watery?
Then I can just put more flour.
Now, he's adding flour.
What is this?
Now, he's making too many portions.
Maybe it will be enough for all 26 audiences.
Poong is always very bad at making the right quantity.
- Isn't that too much? - Why is he putting too much oil?
- Isn't it too much? - It will be so oily.
Yes.
(Chef Lee is slicing tofu first)
He's already frying them.
Wow, the tofu.
(2. Chop baby pumpkin, sausage and onions.)
(Preapring mushrooms as well)
(His famous crushing garlic technique)
- Wow. - I wanted to see that.
All of Dae-ho's attention is on Chef Lee.
(Just cutting the torso part of the squid)
Poong, do you think you'll run out of time?
Many audiences are mesmerized by Chef Lee's cutting skills.
- They're captivated. - Yes.
Oh, my.
- Wow. - He's not completely cutting them through.
He's only adding marks.
(5. Add cutting marks and slice them into appropriate size.)
Very skillful as always.
Chef Lee is preparing all the ingredients first.
Is that butter?
- No, it's cream cheese. - Oh, cream cheese.
He's using lots of cream cheese. Just like the title of his dish.
Why are you putting butter?
A few weeks ago, Chef Lee used it when he was making dumplings.
- He used butter to make it juicy. - I see.
If you use mozzarella cheese, too, then it's gonna be like melting.
- What is that? - Mozzarella cheese.
He's using lots and lots of cheese.
- Now, the mushrooms. - You're cutting them with scissors?
He's just using scissors.
He doesn't even bother to use the knife.
- That's so Kim Poong's style. - Yes.
(Fried tofu complete)
(7. Sift and get rid of oil from the fried tofu.)
(8. Stir-fry with bacon and pork belly.)
(9. Add paprika, hot pepper, green onions, mushrooms and crushed garlic.)
(10. Stir-fry baby pumpkin, sausage and onions in a different pan.)
Chef Lee is stir-frying the ingredients separately.
Why aren't you doing them all at once?
To bring out the two different tastes.
I see. Two different tastes.
(11. Add ketchup, hot pepper paste, sesame seeds and starch water. Keep stir-frying)
(12. Add squid and onion slices. Then, yuzu pepper and Japanese soy sauce.)
And he's putting that soy sauce he usually uses for udon.
- Wow, it looks amazing. - Yes.
He's making it cross-shaped.
He's putting cheese in the middle. And now he's wrapping it.
Rolling.
If you do that, the cheese will drip out.
Because he used both cheese and butter, it will melt more easily.
- Right? - It will drip.
Let me just give you my careful prediction...
Maybe we'll see the octopus cake again today.
Not a dumpling. It might be an octopus cake.
Chef Choi carefully predicts.
- He's trying one. - Yes, trying the first one.
He's frying it.
Is it going well, Poong?
- It's fine. - It looks good?
- Five minutes left. - Already?
Only 5 minutes left now.
Let's get a closer look at what Poong is frying right now.
- Is it going well? - It isn't dripping.
- It's not? - It's not.
He used lots of cheese. Like five times.
(Will it be a success or a failure?)
Does it taste good?
- It's delicious! - Wow!
It's delicious!
(Poong's magic again?)
It has various textures.
- The mushrooms has great textures. - The mushrooms.
Oh, the mushrooms. Right.
The one he just cut with scissors.
The mushrooms taste great.
- It looks so delicious. - Yes.
(14. Add starch water. Pour them on top of the stir-fried sausages.)
Alright, Chef Lee.
He's layering them.
On the bottom is the one made with hot pepper as the base.
On the top, there is the soy sauce based one.
- Two different tastes. - It'll be still good if you try one at a time.
Are you almost done?
- I have to make one more. - One more?
Less than 3 minutes left. 3 minutes.
(15. Cut only the white part of green onions. Crush garlic.)
(Using crab meat as well)
(16. Stir-fry them and then add water.)
(17. Add mushrooms and crab meat to #10. Then add starch water.)
- What is the black thing? - It's the crab meat sauce.
(Separting egg white)
(Starts to make a meringue)
- Chef Lee is... - Oh, making a meringue!
- First time in 20 years. - 20 years.
Wow, Chef Lee...it's been 20 years.
Look at those hands.
It's bubbling.
The Chinese cuisine chef making a meringue.
(Made a very good quality meringue)
(Putting strawberry jam in a bowl)
Why are you slicing onions?
- For the dipping sauce. - The sauce.
- Are you mixing strawberry jam and onions? - Yes, he is.
- I've never seen that combination. - Me, either.
And mayonnaise.
He's mincing something. What is it?
It's pepper.
Oh, he's going to put hot pepper and garlic in it.
- This is for the dipping sauce? - Yes.
About 1 minute left now.
- He's putting the meringue. - The meringue!
- He's going to put them in. - Yes.
Wow, it really looks like whip cream.
The shape is very pretty.
As if it's floating above the clouds.
(Admiration)
- That's it. - Yes.
I think Poong might get his ass kicked today.
- He's done. - 'Poong'-bibaksan is done!
He got done first.
- Alright, Poong. The tempura. - You still have some time.
- He's taking them out. - With the oil?
(Got caught?!)
Don't you need to get rid of that extra oil from them?
- You need think about Jun-ha's health. - He was trying to be smart.
Okay, he's mixing the sauce. Ten, nine...
Ten, nine, eight, seven, six, five...
four, three, two, one...
Times up!
He finished it.
Finished it in the last minute. What do you think by just looking at them?
They both look interesting.
If they were cars,
this one is the luxury sedan.
and this one is a car that's about to get discarded.
Just the appearances.
Poong, do you think it turned out well?
It's better than what I expected.
- It's turned out well? - Personally, I am...
very satisfied with it.
Well, we gotta try it before we jump to conclusions.
(3 layers of Chinese stir-fry dishes with white meringue)
(Chef Lee Yeon-bok's 'Poong-bibaksan')
Just get on spoonful. To taste all three layers at once.
It's been 20 years. Wow, there's a lot inside.
(Admiration)
Yes, it was all hidden underneath the clouds.
What's this? This is unbelievable.
Wow.
What is it? He's like blinking.
- It's done? - It's done.
It's done. It's already done.
It was that good.
Congratulations.
Palbochae, yusanseul, and crab meat soup. They're all mixed together.
It's all of them at once.
He put so much effort into every single ingredient.
The squid tastes so good, with those cutting marks.
(Sucking in everything)
Oh, this is driving me crazy.
I respect you, sir.
He made 3 layers to teach Poong a good lesson.
It's such an honor.
Alright.
(Handmade fried dumplings with the abundant amount of cheese)
(Kim Poong's 'Cheese Poong Dumplings'.)
- I'm very curious about the sauce. - Yes, try it first.
He mixed strawberry jam, hot pepper, mayo...
garlic and then soy sauce....
(Carefully tasting it)
How does it taste?
Wow, this...
Is it all right?
What is this?
It's okay?
He's an interesting guy.
It's salty, sweet and spicy at the same time!
What kind of sauce is this?
He put lots of things in there.
Yes, lots of things.
Poong's masterpiece. For our 2nd anniversary.
Oh, wow.
Oh!
- It's dripping. - The cheese.
Wow.
Poong Cheese Dumplings.
I wonder how it'll taste.
By just the appearance, Jun-ha thought it was a cart that was about to get discarded.
Are you disappointed?
It's actually tasty.
It is?
(Seeing some hope)
He says it's tasty.
- It looks really oily. - Yes.
It looks too tough.
But it tastes completely different from what I thought.
- Trying the whole thing. - It actually goes well with the sauce...
(Trying one more time)
(Curious)
It really does taste like a dumpling. And maybe a tempura.)
It has this really unique taste.
I think he really used the power of the universe.
- It's very interesting. - Yes?
But it's not like the type where you say, 'I can't eat it anymore',
but I can't help but keep eating it.
It's different from what it looks like. It's very luxurious.
This might be better when you're drinking.
What kind of trials and errors do you go through to make this kind of dish?
- I've never done that. - Right. Because today was the first time he tried it.
- You are eating the food that he invented today. - That's really amazing then!
Yes, he's just making them according to the recipe he had in his head.
He's a strange guy.
All right.
I'm not just saying it. You guys should try it.
- Seriously... - He can eat the whole thing at once.
'Poong Cheese Dumplings'.
It's excellent.
How does it taste?
I could definitely eat more.
- (Even Chef Choi acknowledges it) - It's good?
In chefs' perspective, the sauce is all separated.
- It's a mess. - Yes.
But once you put it in your mouth, it tastes like it has the perfect balance.
I see. The right balance.
It'll be great as a tempura sauce.
Lots of people are complimenting about the sauce.
All right. We'll now serve it to the audiences.
- First, Mr. Kim Poong's turn. - How many can you serve?
- 14 people. - 14 people.
(About 54% chance)
That's the good thing about Poong's dish.
Number 25.
89, 42, and 5...
(There are so many...)
Try them with a plenty amount of the sauce.
Our audiences are trying them.
Isn't it very unique?
How does it taste, ma'am?
I've never tasted anything like this before.
This is crazy.
- Is it good? - It's so good I'm going insane.
All right. It's so good that she's going crazy.
Number 25. You said you wanted the hand blender.
- I see the voucher. - The voucher!
Not the hand blender.
It's Chef Lee's turn. How many can you serve?
- 8 people. - 8 people.
It's a very low probability.
It's very low. Who is the first one?
56, 63, 92, 28, 27...
Okay try them and think about how it tastes.
I'm curious about your opinions.
In the back, number 20.
I have to drive an hour to get back home.
But I think I'll have to drink right away when I get home.
- Makes him crave alcohol. - I personally really like Chinese cuisine.
I think I've just had the best one so far.
All right.
Jun-ha must choose now.
- He's in a deep dilemma again. - Yes.
Number 1 is Kim Poong's dish. Number 2 is Chef Lee's dish.
Alright, he pressed the button.
Let's see whom Jun-ha chose.
The cooking battle to come up with good snacks you can eat while drinking.
Will it be Lee Yeon-bok or Kim Poong? Will it be the teacher or the student?
Let's check the result. Show us!
Who's the winner?
Lee Yeon-bok!
('Poong-bibaksan' - Winner)
(Cheering)
(Disappointed)
Chef Lee won.
Only one person is happy on that side.
- Number 25. You look very happy. - Number 25.
I just couldn't believe that he was able to make that kind of Chinese cuisine
using the ingredients from my fridge.
- I was really surprised. - I see.
It was really shocking.
When it's our 3rd anniversary,
I think it'll be very hard to beat Kim Poong by then.
You worked very hard today.
Those 13 audiences will get the vouchers
to the chefs' restaurants.
Congratulations.
His 28th victory.
Congratulations.
(Thank you for joining us to celebrate our 2nd anniversary!)
Today's guests! Golden Miss and Mister.
Lee So-ra and Kangta.
I won the 2st place in 1992 Korea's Top Model competition.
You look like you really don't age.
One, two, three and four.
Oh, it's elevating.
- For the first time ever. - Her secret to anti-aging.
Look at these treasures.
- This is good. - Right?
No wonder she's a model.
21 years of experience in this field. Owns 8 restaurants all over the world.
Cooked for various famous people such as President Bill Clinton and Paris Hilton.
The master is here.
He looks very relaxed but Chef Choi looks very nervous.
Looks like a scene from a western movie.
I'll make a very sexy food.
- I'll make a seducing food. - Seducing...
Will it be Korea's best star chef, Choi Hyun-seok?
Or will it be the world star chef, Baek Seung-wook?
It's making me very nervous.
Who will be the winner of this battle?
A dish that's progressive will get compliments.
But a dish that's cliche will be shunned.
I've heard that a lot.
Subtitles by OnDemandKorea