Subtitles by OnDemandKorea
Turn your leftovers into fine dining!
Korea's top chefs will empty out your fridge!
A high-class cooking show, "Take Good Care of the Fridge".
These kitchen fighters knock down all the dieters every Monday night.
Let me introduce the seven chefs in our group.
- Welcome everyone, nice to see you all. - Fighters!
- We usually start the show with eight chefs in our group. - That's right.
Today, we only have seven chefs starting the show.
- Is someone coming? - The seat is currently open.
This chef's style is similar to Chef Raymon Kim, the chef is like a bulldozer.
The chef is kind of wild and strong. A strong chef will be joining us later.
We'll introduce the new chef via video...
before we personally meet the chef.
(Unhindered knife skills!)
(Meticulous hand skills!)
(Flashy skills!)
- Is the chef a Chinese-cuisine chef? - Chinese-cuisine.
Is it that chef?
("Take Good Care of the Fridge's" first woman chef)
(The chef wants to show what woman power is)
That's our new chef.
It's nice to meet you, good to see you! Come on out!
Welcome to the show, it's nice to meet you.
She's the Angelina Jolie of Chinese-cuisine.
Angelina Jolie!
She's known as the Queen of Dim Sum, it's Chef Jeong Ji-sun.
It's nice to meet you!
Is this the first-time having a professional woman chef?
- It's the first-time we've had a woman chef. - She's the first.
I thought so. The first impression we get from her is her strong posture.
Chef Jeong Ji-sun has 17-years cooking experience.
She's known as a traditional Chinese-cuisine chef from traveling...
22 different regions in China.
A gold medal from the World Association of Chefs Societies in 2011.
A gold medal from Cheongdo Cooking Competition for...
Korean, Chinese and Japanese-cuisine in 2013.
Chef Jeong Ji-sun is the Queen of Dim Sum and a rising star within Chinese-cuisine.
It's hard for women to last in Chinese-cuisine.
It's rare to see a woman chef become a chef in Chinese-cuisine.
In Chef Jeong Ji-sun's case, she's stepped over the boundaries.
- She's stepping on boundaries? - She's over-exceeded herself.
She needs to be fined for stepping on boundaries.
I'm curious as to why you chose Chinese-cuisine.
I'm curious too.
When I went to culinary school, I saw 30 men and only about 5 women.
Most of my senior chefs didn't choose Chinese-cuisine either.
- Because it's so hard? - Yes, you'd rarely see a woman Chinese-cuisine chef.
I asked myself why it was so rare and decided to beat the guys.
You wanted to beat the guys!
- She's scaring the guys. - I wanted to challenge myself.
- That's why I started with Chinese-cuisine. - We're all guys here.
She wanted Chinese-cuisine, so she can beat the guys.
Chinese-cuisine is her foundation but...
she's also licensed for Korean, Western and Japanese-cuisines.
I didn't know they had a license for this as well.
She also has a dim sum license as well.
- That's a first for me. - Is there a separate license for dim sum?
- There's a license for dim sum and sculptures. - It's separated?
Yes, I have those licenses as well.
License for dim sum. Chef Lee Yeon-bok is making dim sum without a license.
He's practicing without a license.
- They're all practicing without a license. - Who?
- Over there. - The two chefs, over there.
Chef Yoo Hyun-soo only has a certificate for taekwondo.
- Even you? - I have a certificate for scuba diving.
- What? - Scuba diving.
- A certificate for scuba diving? - Will you be going underground soon?
I'm also curious as to who you would like to battle against today.
- I'd at least like to battle someone tough. - A tough competitor!
- A tough person. - She said, "at least".
- "At least someone strong". - I didn't realize she used, "At least".
The rest of you are just minnows.
Let's look forward to who she will be battling.
It's time for us to introduce our fridge-owners.
Chef Jeong Ji-sun is known as a tough girl in Chinese-cuisine and...
our guests are two guys, who are as tough as her.
Let me introduce our fridge-owners. Come on out!
These are our fridge-owners for today!
Today's fridge-owners are food fighters, Defconn and Kim Dong-hyun!
- It's nice to meet you! - Welcome!
- Yeah! Please feed me!
He wants you to feed him. Welcome, food fighters!
- They're so big. - We have a lot of tough people today.
- Is our show the new year special? - It's the show after the new year special.
You recorded a lot of shows before us.
I'll introduce him in a bit but...
he's the type to control his conversation based on whether it's a special or not.
- Is he more vibrant during special shows? - Let me introduce him to you.
This person started off with gangster rap, but transformed himself to hip-hop doves.
However, he's like a wild colt without reins in front of food.
The food fighter of the hip-hop world, it's Defconn!
It's nice to meet you.
Hello audience members. I began as a rapper and entertainer.
I also opened a small broadcasting station awhile back.
I'm CEO of Defconn TV. It's nice to meet you.
I'm requesting you subscribe and like my show.
Hello, I'm Kim Dong-hyun and I'm a UFC fighter.
I also wrote a new book called "Real Strength".
It's not selling as much as I thought it would.
I'll market your book on Defconn TV.
The book not only includes exercises for athletes...
but it includes exercises and meal plans for a healthy lifestyle.
- You can lose 22 pounds in 10 days. - 22 pounds in 10 days?
- Excuse me. - I'll stop there.
I'm sorry, but do any of you like figures or shoes?
You can see them of Defconn TV.
Please come to Eunhaeng-dong, Daejeon if you want to go to a coin karaoke room.
- Do you own a karaoke room? - Yes, I run a karaoke business.
They do a lot of different things.
He's a UFC fighter, who also owns a coin karaoke room.
How much is it for one song?
It's $1.00 for 3 songs.
- 3 songs for $1.00! - Your rates are no longer by time anymore?
- We have hourly rates as well. - You do?
It's $5.00 an hour.
I didn't take my self-promoting that far.
I'm not having as hard of a time as him.
He totally surprised me.
I'd like for them to know, even if this gets edited out.
Don't worry, we'll get the word out for you.
He even has the record with the most ties amongst Asians too.
He didn't have to bring up his coin karaoke room.
(Promoting his business is important for the fighter)
Defconn, I know that you're very close friends with Jeong Hyeong-don.
- We're like family. - Yes, I know.
- Jeong Hyeong-don was our first emcee for our show. - This was his seat.
How come you didn't come on the show when Jeong Hyeong-don was the emcee?
I did receive a couple of requests to be on the show.
I'm sorry, but I don't easily trust anyone.
I don't like the idea of anyone touching my food.
- You did want to be on the show. - Yes, I did.
I made sure to count everything I had in my fridge.
I'm a bit sensitive when it comes to food. You guys literally took everything.
I declined the offer since I don't like people touching my food.
I didn't come on the show, but I recently saw Chef Gordon Ramsay on the show.
I realized the show was at its peak.
I felt like this was the time to be on the show.
I also wanted to start doing business with JTBC in the new year.
Does Jeong Hyeong-don know you're on the show today? What did he say?
Since I don't belong to company...
Jeong Hyeong-don controls all my scheduling.
- Hyeong-don does? - Yes, that's right.
I get a lot of advice from Hyeong-don.
I asked if I should go on the show and he told me to go.
- He said, "It'll be good if you go". - Yes, it's good you came.
- That's why I decided to come. - Does he ever mention that he made TGCOTF famous?
He tells me that a lot.
He also thought the program would do very well after he left...
but he was surprised the show is doing very well.
People usually think that way. He was kind of surprised.
Have you guys met one another before?
- It's been awhile since I last saw him. - It's been awhile?
We see each other for programs, but we've never outside of work.
Like I said before, it's hard for me to trust people.
- I like to hang out at home. - Yes, I know.
Defconn is like a hermit.
When you've gained a certain amount of popularity, it's good to stay at home.
- There's no need to leave home. - It was hard getting this popular.
It's the least I can do, when I make the money I do.
- That's right! - It's only right.
I think Defconn is a professional entertainer.
- He's a pro entertainer. A professional celebrity. - Of course.
We've had a lot of guests on our show, but if we were to compare looks...
we can't leave out Raymon Kim.
- You can't ignore his size. - No, you can't deny his looks either.
- When he's sitting next to Defconn... - Don't I look small?
I met him for the first-time when he was on "One Night and Two Days" with me.
I realized we were brothers, the minute I saw him.
We have our lasers on and we can scan one another's history.
I realized he repented his old ways.
- I knew as soon as I saw him. - He's repented his old ways?
Yes, I realized he didn't start off as a chef.
He now only uses knives on a cutting board.
- You get that feeling from him. - He's had priors before? - Yes.
I got to know him and saw how nice and simple he is.
I had to give him respect.
- You know? - Yes?
I tried looking for something in common with...
Defconn, Raymon Kim and Kim Dong-hyun.
- I found something that will give you goosebumps. - Really?
All three of them used to be club bodyguards.
- Bouncers. - Really?
All three of you. Am I right?
I worked there for a short-time since a friend of mine worked at a club.
As you all know, the highest paying jobs are offered at night.
- Right? - I'm not sure what you're talking about.
Why don't you come clean today, Raymon?
He asked me to work for a little bit and I worked there for about a week.
Club bouncers usually sort out people before they enter the club, right?
- Yes, that's right. - We're in charge of who goes in the club.
People have the wrong impression that bouncers are gang members.
- They're not gangsters. - They're in charge of decreasing or stopping fights.
They're just security guards.
You need to be somewhat strong to stop their fights.
When you go and ask them what's going on, they say, "Nothing much".
- Isn't that what happens? - Yes.
They can stop fights with their faces.
Our shirts have "Security" written on them.
We also had shirts that say "Kido" on them as well.
The countryside clubs would translate directly into 'kido' (pray).
- It really says 'kido' on them? - Yes.
They avoid you when you ask them what's going on.
They automatically apologize to one another and go their separate ways.
That's our role.
I'm sure that's what Chef Raymon Kim did as well.
Where did you work, Raymon Kim?
- It was in Toronto. - I see, in Toronto.
He's big enough to be a bodyguard there.
- Where did you work, Dong-hyun? - I worked at "R" Hotel by Sinsa Station.
- That's a famous club! - That's in Gangnam!
- Was it before you became an athlete? - It was when I quit fighting for a bit.
I wanted to make money. Like he said before, it paid a lot better.
You make a lot in a short amount of time.
When I worked there, the owners really liked me...
and they asked me to stay longer, but I had my dreams.
- That's when I stopped. - You could've settled for that job.
I remember I wore that shirt with "kido" written on it but my mom's a deaconess.
I worked Saturday morning and went to church on Sunday with her.
They believed I wore that shirt because my mom was a deaconess.
They thought I was a devoted Christian.
Do you live alone, Defconn?
I used to live alone, but my younger brother lives with me now.
My mom comes over often because her doctor is close to my house.
It's almost like the three of us are living together.
Do you take care of the household as well?
I don't usually cook anything at home for myself.
- I order delivery. - You do? - Yes.
They make great apps on your phone for delivery services.
Apps like "Jeo-gi-yo" and "Delivery Gratification".
- I have to change their names for the show. - A true entertainer.
Those delivery apps also have a variety of fresh dishes as well.
- I order delivery whenever I feel like it. - What do you order most often these days?
I'm into Thai food these days.
- Like Nasi goreng. - Nasi goreng.
- Mi goreng. - Mi goreng!
- Phoo pad pong curry. - Yes, phoo pad pong curry.
I love it way too much.
- I like Vietnamese-cuisine as well. - Like pho? - Yes.
I also enjoy Indonesian-cuisine as well.
I fundamentally love Korean food.
- I also especially like Southeast-Asian foods. - I see, East-Asian.
How much do you usually order delivery food?
I usually order for two since my younger brother is with me.
- You only order for two? - Yes, but we have a variety of dishes.
2 servings and a lot of dishes.
2 servings of mi goreng, 2 servings of phoo pad pong curry.
I have to order 2 servings of phoo pad pong curry because it has a lot more crabs.
We can finish off in one bite.
We order 2 servings and order a lot of dishes.
It's time to look into Defconn's fridge.
You guys really took everything.
I suddenly thought my house got robbed.
I was starving since you guys took everything.
We don't have high expectations from your fridge.
When two guys live together, there are a lot of spoiled foods as well.
There's usually spoiled fried chicken or dried pizza pieces.
Meat of any kind has never gone bad in our house.
- We eat it before it gets spoiled. - Is that right?
Vegetables may spoil, but meat never spoils in our house.
Yes, vegetable might spoil.
I wonder what will be in his fridge.
Let me reveal Defconn's fridge!
(What's in the food fighter's fridge?)
Let's reveal his fridge!
The fridge is nicely organized.
I can't believe this.
I was worried for nothing.
As you can see, I like matching colors.
- I like matching colors together. - This is a surprise.
He has a lot of side dishes on the first shelf.
- Side dishes! - I'm sure you didn't make these.
- No, it's mother-made. - Mother-made.
- You mother made all these. - Yes.
- I see anchovies here. - Basic side dishes.
- Stir-fried dried squid. - That's my favorite side dish.
- Stir-fried dried squid? - I love that dish.
My mom made that, but it's great with beer since it's a bit sweet.
I eat it with ramen. I'll eat it like noodles.
You eat those like noodles?
I can eat that in two sittings.
That's my favorite dish from my mom.
- Stir-fried dried squid by your mom. - Yes, it's my favorite.
I see a lot of kimchee in the second shelf.
- You must like kimchee. - No, those aren't for me.
- You don't like kimchee? - No, that's for my brother and mom.
I've never been able to eat fermented kimchee since I was a kid.
- You must like fresh kimchee. - Yes, I like fresh kimchee.
I can't eat fermented kimchee unless it's in kimchee stew.
Your face looks like you'd love fermented kimchee.
Other than kimchee, what other foods do you avoid?
I try to avoid foods that has strong herbs.
- Strong herbs? - Didn't you say, you liked Thai food?
I can't eat cilantro.
I avoid fresh water fishes as well.
Fresh water fishes. Can you eat loach stew?
Oh, no. I avoid loach stew.
You avoid it?
- You must be different in the inside. - I know it's a surprise.
You can say my stomach is still a kid. I'm a picky eater.
- The person inside won't take it? - He's more sensitive than we thought.
Yes. Surprisingly, I'm a bit on the sensitive side.
- Next in line... - It's all beer.
There's a lot of beer and other alcoholic beverages.
- I'm a solo drinking rapper. - Solo drinking!
I really love drinking alone.
Those are the beverages I drink when I drink by myself at home.
I like drinking alone with the TV on, rather than going out to drink after work.
I like ending my day by drinking alone.
I don't drink straight shots or straight soju.
I like mixed drinks. As you can see, those are for mixing drinks.
Mixed beverages!
- I mix whiskey, seltzer water and lemon. Do you see my lemon juice? - Over here?
I'd die without that thing.
How many drops do you put in?
I only squeeze two drops in. Once, twice.
I squeeze it twice.
I have a special snap to my squeeze. Drinks taste great with lemon juice.
Do you make chasers to eat by yourself?
- The next shelf is chasers. - These? I see!
- This is a convenience store. - Yes, I use convenience store foods as chasers.
It has everything. This side is like a izakaya.
This side has pub appetizers and this side has street cart appetizers.
- Yes, a street cart. - Do you see the marinated snow crabs?
I go crazy over that thing.
- I like it a lot. - I can't believe they have this.
Do you see the pupae stew?
Pupae stew tastes even better with snow crabs.
He has skewers and beef entrails.
Beef entrails. That's delicious.
- Boiled pork slices. I like the stir-fried chicken cartilage as well. - Cartilage.
I like mixed rice with chicken cartilage.
- What's this? - Rolled omelet. - I love rolled omelets.
I like it even better with pollack roe.
- You have fun drinking alone. - Yes, I love drinking alone.
Let's move down to the next shelf. I finally see meat here.
We finally found pork belly. There's pork belly.
I don't usually eat a lot of meat, but when I feel a bit anemic...
or when I feel like I've lost vitality, I try to get myself to eat meat.
I'll go to the market and...
buy a little over a pound and half of meat and cook it for myself.
- 1-1/2 pounds of meat! - Yes, the two of us eat about 3 pounds together.
When I watched this show, I saw a lot of people storing their meat in the freezer.
- It hurts to see meat in the freezer... - Meat being store in the freezer?
I don't store any meat in the freezer.
The meat never makes it to the freezer.
It hurts my feelings to see meat freezing and it makes me upset.
The freshest way to eat meat is to take it straight out of the fridge.
Do you like eating meat by itself or with lots of sauces or vegetables?
The reason I eat meat is because I believe I should have vegetables in my diet.
- Do you know green onion salad? - Green onion salad!
I love marinated green onion salad.
- I like to have meat with green onion salad, garlic and lettuce. - That's right.
I eat more vegetables than meat.
It was pleasant to find pork belly in his fridge.
This must've been a gift.
We recently had a concert for "Hyeong-don and Daejun X Rose Motel".
Our concert audience usually throws foods like sausages onto our stage.
- Doesn't that happen at the zoo? - It's kind of become a trend for us.
They'll throw dried fruits, hot packs, sausages and other things on the stage.
I'll take those and eat it at home.
Let's look at the drawers. This is like a health care center.
- There's a lot of extract. - Pear and grape extracts.
- You think of your health as well. - My mother likes extracts.
My mother is like an extract mania.
- Extract maniac? - Yes.
You mean she's a big fan of extracts.
Our family has a tendency to be manias.
So, my mother likes a variety of extracts.
- Wait, there's a lot of extract over here. - Yes, there's a lot.
- There's ginger and bell-flower extract. - Bell-flower.
I see evidence of delivery food above and below the extracts.
Look at all the bottles of coke here.
These are included in deliveries.
They usually include a bottle when you order the largest plate.
I used to have a lot more but my mom came by and threw most of them away.
Whenever my mom sees any carbonated drinks, it goes straight into the sink.
She wants you to drink the pear and grape extracts instead.
Why would you drink carbonated beverages?
Let's move onto the freezer.
There's a lot of unidentifiable powders.
You can barely see this. Wait a second.
It looks odd since we're looking at unknown powder with gloves on.
You really look like investigators.
- Most of the writing has been rubbed off. - There's too many ground things.
- Nothing illegal? - Absolutely not.
May I send a video letter to the prosecutor's office?
There isn't any powder in my fridge that would be considered illegal.
It's all made by my mother.
Please don't misunderstand. I won't do anything the country tells me not to.
Please believe me. I'm afraid people might misunderstand.
My mother's an extract and powder mania.
- Powder mania? - There's something the chefs need to do for me.
Could you tell me what all those powders are?
My mother put all those in the freezer, but I don't have any clue as to what they are.
Of course, you wouldn't know.
- What's that? - What's 'with milk' mean?
- With milk. - You mix it with milk and drink it.
- It must be for a shake. - Yes, you mix it with milk.
- I see, mix with milk! - This is fun. Take each one out and we'll take guesses.
This one says 'Bell' on it.
- It's bell-flower! - Bell-flower!
- 'Bell' was shortened for bell-flower. - Yes, bell-flower.
- You mix it with water. - Yes, it's good for your throat.
- Sigeumja? - Sigeumja.
Sigeumja. Mix with milk or water.
- Spinach? - Spinach?
- How can you grind spinach? - Sigeumja is an old way to refer to black sesame.
- Sigeumja? - I see, sigeumja is black sesame seeds.
This one also labeled siguemja as well. It's black sesame seeds.
This is also black sesame seeds. It's sigeumja.
- The last shelf has fish! - Fish!
Mackerel, Spanish mackerel and tile fish.
- I like grilled fish. - You like it grilled?
Yes, I usually order one mackerel and one Spanish mackerel together and...
eat it by dipping them in soy sauce.
- It's really good that way. - We have an assortment of fishes.
This was all that was in Defconn's fridge.
It's very clean.
It's organized nicely.
Let me reveal Defconn's wish dishes!
Take a look.
"An appetizer that will keep me drinking alone".
(Defconn: Solo Drinking Rapper)
(I think I might be really drunk today)
The lyrics are a part of my song.
It's from Solo Drinking Rapper.
As you can see, I like to drink alone with dishes from convenience stores.
I'd like a memorable appetizer dish that I can have while drinking alone.
- That's the dish I'm requesting. - I see.
- "A dish that has nine servings". - I think he's talking about quantity.
Yes. I'd like to a mountain of food on the plate.
A dish you can eat, wrap up the left overs and eat it over and over again.
A dish that's has substance. That's what I want.
Let me announce the chefs, who will be cooking Defconn's ingredients.
Lee Yeon-bok, Yoo Hyun-soo, Oh Se-deuk and Kim Poong.
They have to use ingredients from Defconn's fridge.
These are brackets for the battles.
Let's begin our first battle with ingredients from Defconn's fridge.
The first battle is with Chef Oh Se-deuk, who doesn't...
have a chance to drink alone since he's a newlywed.
He's going against Chef Yoo Hyun-soo, who is sick and tired of drinking alone.
- I only drink alone. - Okay. Chef Yoo Hyun-soo, who only drinks alone.
I would like to make a personal apology to Chef Yoo.
I didn't have a lot of information on him and I truly thought he lived in the wild.
- A natural man. - Yes. I thought he specialized in...
cooking wild herbs since his hair was long.
He lives in the wilderness.
I live in Bukhan Mountain and only come down on days we record this show.
He knows how to joke around since he's been socializing more.
- I've been domesticated? - I'm looking forward to this.
Both of you are off to a great start this year.
The two chef both have a star on their hearts.
I see a very special data between your battles.
Last season, Chef Yoo Hyun-soo never won against Chef Oh Se-deuk.
They competed three times and he lost all three times.
- Should I feel sorry for him? - No, you don't need to do that.
We're in the same boat since we drink alone.
- I don't need to? - You should only judge the taste.
Please be fair.
(Chef Oh Se-deuk's ingredients: Tile fish, pancake batter...
salted shrimp sauce, julienne cabbage, instant pork slices)
(Chef Yoo Hyun-soo's ingredients: marinated victory onion juice, pork belly, canned...
pupae, canned sea snails, corn chips, salted shrimp, snow crab, sauteed squash)
What will you be preparing, Chef Oh Se-deuk?
The title of my dish is...
"Solo Drinking Bba-Ra-Bbi".
"Solo Drinking Bba-Ra-Bbi"?
- He has a song that has 'bba-Ra-bbi' in it. - Yeah, it's "Yes, Bba-Ra-Bbi".
- I added that to "Solo Drinking Bba-Ra-Bbi". - I like his title.
The appetizer will be Southeast-Asian style.
I'm thinking of making a dish that will have Vietnamese and Thai influences.
Yes, bba-Ra-bbi-ri-pong.
- It's Southeast-Asian style. - It's totally my style.
You didn't have any of those ingredients.
No, I didn't. I've also never been to Thailand, I just like their food.
I just like phoo pat pong curry.
You also told us you liked Korean food. I saw sliced pork belly.
I'm thinking of making a pancake with tile fish and pork belly.
I'm getting drawn in.
What kind of dish will you be preparing, Chef Yoo Hyun-soo?
The title for my dish today is "Sea Snail, Escargot".
"Sea Snail, Escargot".
- Escargot. - Escargot.
- He's using sea snails to make escargot. - Sea snail, escargot.
He has a lot of Korean ingredients.
I'll try to accentuate those ingredients to make have French flavors.
It doesn't mean we eat anything because we eat alone.
We like gourmet.
- Luxuriously. - With dignity? - Yes, we eat with dignity.
I'll make a pork dish that's spicy and tangy with Thai flavors.
I'll try to put it all in one dish.
I feel like I've already eaten it by listening to him.
- I'm getting very happy. - He's getting happy just listening to you guys.
We'll now begin the battle for appetizers that will be good for drinking alone.
Chef Yoo Hyun-soo states he'll upgrade...
inexpensive taste with luxurious appetizers.
He'll battle against Chef Oh Se-deuk, who wants to show a...
high-quality appetizer that would be a waste to eat alone.
Which chef will be first to receive their second win?
We'll now start our battle for appetizers for when you drink alone!
(Let's go)
An appetizer dish that will be suitable when you drink alone.
(1. Make batter with flour, corn starch, eggs and marinated victory onion juice)
- Are you putting pork belly in that? - Yes.
I'm going to coat it in batter and fry it.
- You're frying it? - I've never fried pork belly before.
- I know. Are you frying it whole? - Yes.
- I've only grilled it before. - You're right, you're right.
(On the other hand, Chef Oh Se-deuk is...)
(1. Make chili oil)
(2. In another pan, cook finely minced onions with chili oil)
(3. Finely dice red and green peppers)
- Are you making it spicy? - Yes. He said he liked spicy Southeast Asian food.
It'll only go well together if it's a bit spicy.
He looks good squeezing lemon.
He's personally squeezing lemons. He likes lemons.
- Defconn likes lemon. - Yes, I do.
He's making it a bit tangy.
- Is that pupae? - Yes, it is.
- He's using pupae. - He's using that in the dish as well?
I only knew how to heat it up in the microwave oven.
The ingredients are so different depending on the person.
It's kind of hard adding pupae to a dish.
That's true for pupae. He has sea snails out as well!
- Can you give me some sea snail juice? - The juice? - Yes.
Chef Oh Se-deuk just asked for the sea snail juice while he was cooking.
- It's better to use than to throw away. - Southeast Asian food needs to be fishy.
- That's why I want the juice. - It has to be fishy?
It's because Southeast-Asian food use a lot of fish sauce.
He's using that in place of the fish sauce.
That broth is actually made of kelp.
(4. Saute sea snails with pupae after rinsing them in water)
- They have to finish within 15-minutes, right? - That's right.
- That's amazing. - It's fascinating and they seem more amazing to watch it live.
- They move very quickly. - Yes, yes.
It's because they need to finish within 15-minutes.
Has anyone gone past 15-minutes?
No, no one.
I see that Chef Jeong Ji-sun seems to be more nervous as we're talking.
It must be different than you imagined. Are you nervous?
- I'm getting a bit nervous. - Yes, it can get a bit nervous.
- We cook in real-time. - Everything in real-time.
It's shorter than I imagined.
(Chef Yoo Hyun-soo opens a bag of chips)
- What's that? - Is he using chips?
- Why is he using that? - Are you using it as batter?
There's usually browned bread crumbs on top of escargot.
- He's trying to get the same texture. - Those chips are good the way it is.
He crumbled all my chips.
- It has to be better than chips. - I'm looking forward to what it'll taste like.
He's adding butter. He said it'll have French influences.
Is it French-style to add bread crumbs to escargot?
Which France are you talking about?
There's no foundation to his cooking.
He coated sea snails and put it in the oven.
I don't know if we can even call it escargot yet.
- What kind of fish are you using, Chef Oh Se-deuk? - It's tile fish.
- Tile fish! - I didn't buy that tile fish, I received it as a gift.
- It's a bit thinner than usual tile fish, isn't it? - It's a bit thin, but it's okay.
(7. Season tile fish with salt and cover with flour)
- What kind of powder is that? - It's pancake batter.
- Do you like eggs? - Yes! Of course, I like eggs.
Yes, bba-Ra-ping. He likes eggs.
(11. Place cooked tile fish on top of batter to make tile fish pancakes)
It's tile fish and large green onion pancakes.
(On the other hand, Chef Yoo Hyun-soo is...)
(9. Cook Chungyang peppers and garlic after mincing in a blender)
- What are you grinding? - He's grinding peppers and garlic.
In Chef Yoo Hyun-soo's case, he's marinating the...
peppers and garlic that he just cooked.
I think he's making a Southeast-Asian sauce.
- Didn't you say you liked green onion salad? - Yes, I did.
He's making green onion salad.
Don't ask me questions, chefs. Just make what you want.
They're trying to earn points.
They're trying show that they cater to your taste.
That's why, he asked if I liked eggs and he asked if I liked onions?
I'm going to add pupae sauce into my dish. It's the juice from the pupae.
He's trying to show that he's not wasting your ingredients.
(12. Make Thai sauce with pupae juice and lemon juice)
(Chef Oh Se-deuk begins finely mincing peppers)
(12. Add Chungyang peppers, red peppers and...
minced ginger in mortar and grind together)
Chef Yoo Hyun-soo ground his peppers, but Chef Oh is crushing it.
It seems more authentic Southeast-Asian food since he's using a mortar.
(He begins making sea snail sauce)
(13. Add sea snail juice, lemon, ground peppers...
sugar and salted shrimp to make sea snail sauce)
He's starting to fry the pork belly.
- He's frying to pork belly. - I bet it'll be nutty when you fry pork belly.
You have 5-minutes left! 5-minutes.
Please go see the cooking site, Ahn Jung-hwan. Here he goes!
- Time is flying by. - I wonder if they'll finish an appetizer.
The sea snails are out of the oven.
- It's the sea snails. Sea snails. - Yes.
(On the other side, Chef Oh Se-deuk is...)
(14. Cook julienne onions, cabbage in an oiled-pan and season with salt and pepper)
(He plates the sauteed cabbage)
(15. Add instant sliced pork on top of sauteed cabbage)
(The tile fish pancake has browned nicely)
It looks like the pancake is finished.
Tile fish and green onion pancakes.
Yes, tile fish and green onion pancakes.
It looks like the fried pork belly is coming out of the fryer.
- Fried pork belly. - It almost looks like pork cutlets.
It looks like pork cutlet, but I wonder how it'll taste like.
(17. Plate stir-fried squash with mushrooms and top with fried pork belly)
You don't have much time left. You have 14-seconds left!
We have less than 10-seconds left!
(He adds plenty of Thai-style sauce)
Ten, nine!
Eight, seven!
Six, five!
(17. Add mustard and sesame oil to chili sauce)
You have less than 10-seconds left!
Ten, nine.
Eight, seven!
Six, five!
Four, three!
Chef Oh Se-deuk is finished!
Finish up, Chef Yoo Hyun-soo! He's finished!
- Chef Yoo Hyun-soo is finished as well. - This is the reason why people watch.
- It's very lively. - It's almost like a UFC fight. My hands are sweating.
- Is it exciting. - This is very fun.
- How are they so fast? - Their swiftness is prevalent.
This is no joke. It's totally real.
This is no joke. Wow.
- That's right! Chef Yoo Hyun-soo? - Yes?
- Didn't you ask if he wanted green onion salad? - Yes.
- How come I don't see it? - I asked, but he told us to do what we wanted.
- That's why... - It's different with green onion salad.
You need to put some effort into that.
- Did you purposely take it out? - No, I sliced it late and it was still too spicy.
- I don't know what to say about this. - He really loves green onion salad.
If that's the case, you'll have to say he lost.
- Why did you even mention it? - I know!
Meat isn't what's important to me. It's the green onions!
Yes, he didn't get to make it.
(Tile fish and green onion pancakes with Southeast-Asian sauce and sliced pork)
(Chef Oh Se-deuk's "Solo Drinking Bba-Ra-Bbi)
Shouldn't you drink some alcohol with your dish?
I'm curious as to how Defconn makes his drink.
- The ratio? - Yes. - I'll pour it under the table since we're on air.
- That's good. - Why is it against the law to show someone pouring alcohol?
That's kind of unusual.
Is that okay? It's about that much.
There's four levels to the glass and I usually fill it to here.
- Fill the bottom first. - Fill it with yellow alcohol.
That's right. Then, you add plenty of seltzer water to the glass.
You can see it comes all the way up here.
About here. You put it up to here.
- This is the next important step. - Lemon juice.
Light squirts. You squirt it from the top.
(Admiration)
Just about that much.
It looks like he's done this a lot.
Push, push, baby.
He's drinking by himself, like usual.
- It doesn't look like you're just tasting it. - He's taking a long sip.
Is it bottoms-up for him?
(Refreshing)
You're feeling good after you come from work.
It's tile fish and green onion pancakes.
This is...
I hope it goes well with the sauce.
(In awe)
- His taste is sensitive. - It's coming to him, it's coming.
(Continual admiration)
Does it feel like an air-raid siren?
- It's really... Is it okay for me to say this? - Sure.
- This is great. - It's great!
He used the word 'great' for this dish!
- It's great. - The dish tastes great!
When I cooked the tile fish, it didn't seem as thick as this.
It's a lot thicker than what I had and the taste spreads all throughout my mouth.
I didn't know it could this thick. There's a bone.
- Excuse me. - He left a bone in there?
Some people get irritated by the fact that a bone is still in there.
You're okay with that?
- I won't die from it. - No, you won't die.
He won't die.
The unique chewy taste of tile fish is still there but...
it also has a soft outer texture that allows it to easily slide down my throat.
I really liked it.
- How's the sauce? - This sauce?
He said it'll have a lot of Southeast-Asian flavors in it.
Does it taste like Thai food?
I've never been there before.
It's very tangy, so the taste is almost pretty.
- It's nice. - Do you like it?
- Yes. - Yes, bba-Ra-bbi? - Yes! Bba-Ra-bbi!
- Bba-Ra-bbi! - Yes! Bba-Ra-bbi-ri-bbongs, man!
He thinks it's out of this park. The tile fish and green onion pancake is a hit.
Next is the sliced pork.
- That's next on your dish. - I'm sorry, but may I have another sip?
- Yes, yes. - I'd like to taste it together.
Yes, of course.
He's a great drinker. Really good.
(Wow)
It has to go in right now.
- I'm looking forward to this. - The sliced pork is about to go in!
Come one guys, let's go in.
(Get ready and begin to slurp it in)
Will it be a great appetizer with his drinks?
(Shocked)
How does it taste? Is it too spicy? Is it too strong?
It's not spicy at all.
It's very tangy.
The sliced pork doesn't even taste like sliced pork.
Looks like it the meat was recently stewed, baby.
- It tastes like it was just stewed. - It's very tender.
The cabbage was a great move.
- It's give you crispness. - More texture.
That's right. The cabbage tells me that I'm eating healthy and not just pork.
The dopamine is transmitting into my brain.
It feels almost healthy. It's like I'm saying, "Don't worry, mom".
I'm serious, I'm really moved.
It's great.
- The dish was so great, you're fully satisfied with the dish. - Yes.
(Thai-style fried pork belly with escargot made with sea snails)
(Chef Yoo Hyun-soo's "Sea Snail Escargot".)
- The dish needs to match his beverage. - It's all melted, so it's just ice water.
He's carefully taking another sip.
It's not like he's drinking an energy drink or anything.
- I'll try the sea snails first. - Okay, the sea snails!
I'm going to dip it in the sauce.
The chef used your chips to make bread crumbs for the escargot.
I also used snow crabs and mixed it in there.
He used onions to make the dish.
First, it's not the usual sea snails I've had before.
I don't know how escargot tastes, but I believe it would taste like this.
- It's supposed to be very tender. - Yes.
It's good.
(He collapses)
- Wait a second! - Did you hear his expression?
Your previous expression is drastically different.
It's because I'm not used to this taste. It's not the sea snail I've eaten before.
What kind of spices did you use? It's very unique.
There's a fishy taste that tastes nice.
The sea snails were left whole, so I enjoyed the texture in my mouth.
Is this onion salad?
- Yes. - I think this was a great move.
- It's really good. - Do you like it? - Yes.
- Sometimes sea snail can taste fishy if you keep chewing it. - Yes.
The onion salad stops the fishy smell from coming through.
It's admirable. I was just joking. I really like it.
You'll be able to smell the sea snails and...
pupae since I sauteed them together.
Actually, you can smell it a lot.
(Laughing)
You must have a sensitive nose.
- It must be strong. - It's very unique. Some people might really like it.
I'll try liking it as well.
- Here I go again. - Okay.
- The pork. - Try the fried pork.
- Look under the onion salad. - It's visually very pleasing.
It looks like Thai food.
- I'll try it with the onions. - Yes, with the onion salad.
(Chewing)
(Amazed)
- What did I say earlier? - It's great.
- I wet my pants. - You wet your pants!
- This time, you wet your pants. - The pork is nice!
The pork inside is very moist. It's been in the sauce, but it's still crispy.
- It comes right at you. - Is it still crispy?
Yes, it is. You wouldn't know if the person...
eating with you disappeared since it's so good.
- Would you want to share this dish? - Yes.
- I can think of someone right now. - You can?
Yes. I like a JTBC's reporter named, Shim Soo-mi.
- Reporter Shim Soo-mi? - Yes.
- Are you suddenly professing your love? - Reporter Shim Soo-mi!
I respect you.
I'll cook you guys dinner if you meet her.
It's very nice.
I'll also subscribe if you start a Youtube channel.
Thank you.
- Please take the remote control. - Already?
Yes, of course.
- Already? - It's time for your decision.
- Can it be a tie? - No way. We've never had a tie before.
Number one is Oh Se-deuk and number two is Yoo Hyun-soo.
- Please choose a winner. - They were both great. - Please press a button.
- He must feel really sorry. - Yes.
- It's always hard choosing one person. - This is driving me crazy!
- Did you press a button? - Yes. - He pressed a button.
Who did Defconn choose?
Let's verify the result!
Did Chef Yoo Hyun-soo finally beat Chef Oh Se-deuk?
Or, will Oh Se-deuk keep climbing toward more wins?
The first chef with two wins will be decided.
Let's verify the result. Show us!
Show us!
The winner is Oh Se-deuk!
It's Oh Se-deuk! Oh Se-deuk!
Oh Se-deuk has won.
I'm sorry, Chef Yoo Hyun-soo!
Chef Oh Se-deuk seems to have control over Chef Yoo Hyun-soo.
He can't seem to break the jinx.
You chose the dish, "Solo Drinking Bba-Ra-Bbi".
- Yes. - You're eating a lot of the "Sea Snail Escargot".
- It's delicious. - Who did you want to share this dish with?
- Who did you want to eat this dish with? - JTBC's reporter, Shim Soo-mi.
Is there a reason why you chose Chef Oh Se-deuk's dish?
I think it's because I'm more used to the taste.
Both dishes were admirable and the pork belly made me think twice...
but the tile fish and green onion pancake was too good.
I like rice wine as well.
- Don't feel bad. - He knew your exact taste.
Chef Oh Se-deuk is the first chef with two wins in 2018!
- Congratulations! - Congratulations!
We'll start our second battle with ingredient's from Defconn's fridge.
This battle will be between two chefs, who were both in first-place.
Chef Lee Yeon-bok was the first overall winner in 2017.
Artist Kim Poong came in first with the most losses in 2017.
But if we look at their head-to-head competition!
You'd be surprised at their battle record.
- It's different, isn't it? - Yes. Out of four battles, they both have two wins.
They both had 2 wins and 2 losses.
It's almost like the food chain here.
- Yes, it is. - That's amazing.
Didn't you battle against Chef Lee Yeon-bok...
when you made a hit dish that looked like larva?
Kim Poong seems to cook better when he goes against me.
- Doesn't he? - Yes.
He fails when he goes against other chefs, but he gets better against me.
It's because I receive good energy from him.
(Artist Kim Poong's ingredients: pork belly, coffee, apples...
ginger extract, hoison sauce, grape extract, perilla seed powder)
(Chef Lee Yeon-bok's ingredients: stir-fried octopus...
canned sea snail, marinated chicken breasts,
canned tuna, fish cakes, fish cake sausages...
instant entrails, instant chicken cartilage)
What kind of dish will you be preparing?
The dish I'll be making is "Steak-Conn".
"Steak-Conn"!
- "Steak-Conn". - I wish we had more ingredients.
The only way to make a large dish, we need to mix a lot of the ingredients.
- I see. - I decided to take a lot of the convenience store dishes and...
mix it together to make it into a steak.
I'll use the rest of the ingredients, such as...
chicken cartilage and entrails, to make a sauce.
I'll try to make it as delicious as possible.
The title of my dish is "One Green Onion, Two Days"!
"One Green Onion, Two Days"!
Like Master Lee stated, there aren't a lot of ingredients.
I had my eyes on the pork belly, but Kim Poong took all of it.
- Really? - I got to it first.
Do the guests have any right to designate the ingredients?
Are you upset that I'm using it?
It's not that I don't trust you, but it is hard for me to trust people.
What kind of dish is it?
I took into consideration that he said he liked eating green onion salad with meat.
I'm thinking of blanching the green onions.
I'll try to make it less spicy and make double-cooked pork with the pork belly.
Double-cooked pork belly!
I'm going to make a sauce with the blanched green onions.
You'll be able to dip the pork in it.
You're going to blanch julienne green onions?
- That's right. - If he's blanching julienne green onions...
he'll spend 15-minutes cutting green onions.
Don't worry.
I'll take a look and not eat it if it doesn't look good.
Are you already on his side?
- We're anticipating this. - You're right though. I love green onions.
You offered to make me something new, so I'm anticipating that.
I heard you were a hip hop artist who always challenges new things.
I seek stability lately.
We will now begin the cooking competition.
The number one chef of the show every season.
Chef Lee Yeon-bok, who will show the master's
dignity with a challenging dish, versus...
the one who looks easy but is actually never easy!
Artist Kim Poong, the master of putting others
down, who vows to show his best dish yet!
Will a high-class dish that overwhelms Defconn be created?
The15-minute cooking competition begins now!
Yeah! Way to go!
This is the first competition between Lee Yeon-bok and Kim Poong this season!
- When will he cut all of those green onions? - I wonder that, too.
I think it will take a lot of time just cutting them.
- Seasoned green onions are made with machines. - Right.
That's right. You put the green onions in there, and they get cut automatically.
He's just using his hands though. I think it will
- take 15 minutes just cutting them. - I know.
You might just end up eating green onions.
He might not even be able to eat them.
It's a battle against green onions.
How much time will it take for him to cut them?
Jung Ho-young is helping him out.
- Should I open all of these? - No, just that.
It will take ten minutes just opening all those cans.
(The battle against wrapping!)
At this moment, Lee Yeon-bok is preparing stir-fried dried squid that Defconn likes!
He's mixing it in flour.
- It's delicious when you fry it. - Really?
I'm going to fry this.
That will be really good.
It's not just dried squid. It's real squid, so it will taste like fried squid.
- You're right. - I never knew you could do it like that before.
Kim Poong is still cutting up those green onions.
At this rate, time will be up.
It will be over as he cuts up the green onions.
It's a fight against green onions.
- This isn't enough. - You need to cut up more.
- He brought more onions. - You're using a lot of onions.
I'm not the kind of person who eats that many green onions...
- They are finally in the water. - Then the amount will decrease.
That's right.
It looks like he's making green onion soup. He's taking them out now.
It looks similar to cabbage soup.
Right. He parboiled the green onions and took them out.
(Chef Lee Yeon-bok is cutting up the vegetables.)
(Onion/Whoa)
(Spring onion)
- Are those sea snails? - Yes.
He's using the leftover sea snails.
He's dicing them up to make them look like hamburger steak.
Lee Yeon-bok is using up all the leftover ingredients, like sea snails.
- That's my favorite fish cake. - It's fish cake.
The technical term for it is tissue.
- Tissue? - Yes. If you just take one out and eat it, it's delicious.
- You just eat them up. - That's right. They're tissues. This is great.
- He's finely chopping them up. - Yes, he's cutting them into small pieces.
(The ingredients Oh Se-deuk opened for him)
(Chicken breast and tuna)
(Mix the sausage, canned chicken breast, and canned tuna in the blender.)
It's blending.
- Is it not blending? - It's not blending.
It's not working because there isn't any liquid.
This is an unexpected situation! It's not blending because there is no liquid!
Sausages don't really get blended in there.
- It's blending now. - It's working.
Oh Se-deuk fixed it.
This is really tense.
Lee Yeon-bok wasted his time with the blender.
Kim Poong is cutting up the leftover pork belly.
- What are you doing with the meat? - I'm boiling it once.
I have to for the double cooked pork.
- Is that coffee? - Is that coffee?
- Why did you put coffee in there? - To get rid of the smell.
- Wow. There are only seven minutes left.
- Half of the time went by. - It's going by so quickly.
- Restructure the show by increasing the time limit. - That can't happen.
Just by ten minutes. This is too tense.
This is enough time for them.
(Lee Yeon-bok dices the onions and spring onions again.)
(Beef entrails and cartilage)
(In a pan of oil, fry onions, spring onions, instant
cartilage, instant fried beef entrails, and cooking wine.)
- It's all mixed up. - It's very sticky.
- He put fish cake and onions in the mix. - Yes, and ham.
- He's kneading them. - So he's frying them like that.
- Are you frying them? - He's making that into steak.
Oh, so that's steak!
He's making a big steak right now.
(One more!)
(Flip over!)
He flips it over! The steak!
- Rather than steak, it's like Korean pancake. - It's like mung bean pancake.
He's probably going to put sauce on that.
He needs to take out the meat to save it from the smell. He's taking them out.
It has been boiled enough.
(Take out the boiled pork belly, mix it with starch, and fry it in oil.)
- I guess you're frying it also. - Yes.
It will be delicious then.
Sung-joo, please let us know what's going on in the kitchen.
- It's chaos out there! - I need to quickly go over there!
What is going on? I'm on my way!
It's chaotic.
- It's a mess! - It's a mess!
Taste the fried entrails and cartilage.
I'm guessing this is the sauce.
Is this a taste that Defconn can save and eat?
- No. - No?
- It's still smelly. - It is?
I think you need to get rid of that.
- It's from the cartilage, right? - The after taste isn't great.
(Start the emergency treatment!)
(Soy sauce, refined rice wine, lemon juice)
- It's not going to be easy to get rid of the smell. - It won't be easy.
(Kim Poong takes out the pork belly from the oil.)
(He's about to make fried sauce next.)
(Mix spring onion, apple, ginger juice, chili pepper, garlic, hoisin
sauce, soy sauce, and chili powder in the hand blender to make the sauce.)
He's putting soy sauce and chili powder in there as well.
- What's that sauce he put in there? - I'll taste it.
- Sure. - What will it taste like with the meat?
How is it?
It's delicious.
- This is great. - I'm looking forward to it.
It's spicy and sweet. This one is great!
(It left the pan and came back right in there.)
Kim Poong, did you just put that back in there when it was about to hit the floor?
You're definitely a pro.
- I think Kim Poong is focusing more on quality over quantity today. - I know.
(My clothes...!)
- What on earth is happening? - I'm sorry.
It smells great though. The scent is delicious!
(Lee Yeon-bok is frying the stir-fried dried squid.)
(After frying the stir-fried dried squid masked
in dough, take it out and take out the oil.)
The stir-fried dried squid is out.
- It's black though. - It's supposed to look like that.
(He tries to flip over the steak again.)
Gosh. This is too soft.
(He starts to take emergency measures once again!)
(He glues the separating ingredients together with egg!)
- Wow. Will he have gotten rid of the smell? I'll try it. - There's one minute left!
A situation where there's one minute left.
Did he get rid of the smell?
He didn't! He didn't get rid of it yet! What will he do?
- This isn't easy. - It's not.
- It will be difficult to get rid of the smell of entrails and cartilage. - I know.
There are about 40 seconds left!
There's no time left.
(Kim Poong starts the plating.)
Kim Poong is putting the parboiled green onions on the large plate.
(Put the double cooked pork on the parboiled green onions.)
(Mix chili powder, soy sauce, grape juice,
starch syrup, and vinegar to make the sauce.)
The final sauce!
Kim Poong is making the seasoned green onion sauce!
There's grape juice in there!
There are 15 seconds! You need to wrap it up!
There isn't much time left!
Ten, nine, eight, seven, six...
five, four, three, two, one!
It's over! Kim Poong finished first!
Lee Yeon-bok is done as well!
- Fried dried squid. - No, I'm not going to use that.
In the tense situation, all the dishes have been prepared.
Just based on the visuals, this one looks like Lee Yeon-bok's.
This one looks like it belongs to Kim Poong.
Right?
- Are you satisfied with your dish? - Honestly speaking, I didn't get to taste it.
Then it will be delicious.
Did you bring out the stir-fried dried squid or not?
The stir-fried dried squid was seasoned, so when
it was fried, the sugar in it got burnt quickly.
It tasted bitter, so I gave up on it.
- You gave up. - Yes.
I think it's been a while since you saw Chef Lee Yeon-bok cook.
- It was risky. - It was?
- Yes. - He does risky things like that.
(Double cooked pork on top of an abundant amount of parboiled green onions)
(Artist Kim Poong's "One Green Onion, Two Days")
Tell me how I should eat this.
You can get a lot of green onion and meat and dip it into the sauce.
- I dip it into the sauce if I think I need more of it? - Yes.
- This is very thick. It seems like it will go well with fried dumplings. - Right.
- Just eat it like that at first. - Shall I?
- Dip it into the sauce if you think you need more. - He parboiled the green onion.
I like meat that is like glutinous sweet and sour pork.
I will eat the meat with green onion.
I like it when there's plenty of flour.
He's eating it first without the sauce and just the green onion.
There's grease on his lips.
Some people would think you're bleeding.
Your lips are too red.
Can I have a glass of alcohol?
You like it?
It's too greasy.
I thought he wanted alcohol because it was so
delicious, but it was because it was greasy.
You purposely didn't season the meat so that I can dip it in the sauce, right?
Yes, I barely seasoned it.
Compared to sweet and sour chicken, it's really bland.
You're supposed to eat this for days.
I am?
You said you wanted a dish you can save and eat for days!
- All right. I'll try it with the sauce now. - Right.
- Defconn, who likes green onion, is eating it with meat. - He's a good eater.
He ate it with the sauce now.
He's eating it very well.
He pointed to the sauce about two times.
This is it.
- You have to dip it. - I see.
Since I dipped the meat in here, I felt Kim Poong's soul.
- It's not greasy now? - It's not.
- That's good. - Now he's getting more meat!
But you must drench it in the sauce.
I didn't put any sugar in there.
- I just made the sweetness with the apple and juice. - I get an organic vibe from it.
- Yes. - I think it's great.
Now he's eating it with the green onion.
With this many green onions, am I not eating a salad?
That's right. Don't you feel healthy?
At this rate, he's eating a garden.
He's eating many green onions.
- It's great! - "It's great!"
Can you make me a liter of this sauce?
Of course!
- I'll save it in the fridge. - I can make a tank full of it for you.
It will be good with sweet and sour pork and most greasy foods.
I truly acknowledge you.
- He boiled the meat and fried it. - Yes.
Is the texture different?
The meat is...
Meat is just meat.
(Agrees.)
But since he fried it, the outside is chewy, like it's pork skin.
And it's true the inside is nicely cooked and soft.
I'm sorry, but please stop making me talk.
He really loves green onions.
It's awesome!
(It's great with alcohol, too!)
- What's going on with Kim Poong? - He shouldn't taste his food.
(Hamburger steak that contains the entire convenience store)
(Chef Lee Yeon-bok's "Steak-Conn")
- This time it's Lee Yeon-bok's dish. - It's not Kim Poong's, right?
Yes, but from the looks of it, it looks like Kim Poong's dish.
- The steak looks really delicious. - It's Stea-Conn.
What did you say the ingredients were in here again?
I mixed the ham and sausage in the blender.
As for the fish cake and sea snails, I diced them for the texture.
I put onion and spring onion in there as well.
There's plentiful.
What will it taste like?
Steak with sauce.
- That's the sound of the cartilage. - I hear something crunchy.
- You didn't bite your molar, did you? - No.
- It's the cartilage. - It's the cartilage.
Until a minute before the competition ended, it still had some smell left.
- But the other ingredients could've gotten rid of it. - I'll try the entrails.
- When you chew the entrails, there's some smell to it. - I see.
- You can't help it. - Right.
You put a lot of sauce in it though. It's delicious.
- I'm going to put this on top of here. I really like this. - The entrails.
You're eating them together.
Is it okay?
- You're sweating kind of bit. - Because it's spicy.
- Because it's spicy. - Yes.
He put lemon in it, so the product's original sauce taste is gone.
It's like a new sauce has been created.
But this is steak, right?
- It's breaking apart. - Yes.
- There weren't many ingredients left. - I apologize about that.
- There should've been a key ingredient. - I'm sorry about that.
- He gave up everything to Kim Poong. - I know.
Not a problem.
- It's time for you to make your decision. - Again?
You have to choose twice on this show.
Number one is Artist Kim Poong. Number two is Chef Lee Yeon-bok.
- I'm going to go with the most impacting one. - Impacting one.
Then who did Defconn choose? We will check the results! Please show us!
Did he choose Chef Lee Yeon-bok or Artist Kim Poong?
Let's check the results! Please show us!
Who is it?
Kim Poong!
Kim Poong has won!
Wow! Kim Poong won!
He has won against Chef Lee Yeon-bok!
How could this happen?
Kim Poong took this season's first star from Lee Yeon-bok.
Both of their dishes were amazing,
but I always knew about Chef Lee Yeon-bok's cooking.
But because of Kim Poong's existence, Lee Yeon-bok's dish was kind of wavering...
He met the weakest rival, so he was too burdened with the idea of winning.
That's right.
What I made today was the poorest dish on this show.
- That's not true. - I really didn't like it.
So it's only natural that Kim Poong won.
- You acknowledge your defeat? - 100%.
We will now give the star to Kim Poong who made the first victory of 2018.
Thank you!
I can't believe this happened. Kim Poong with the first victory!
Congratulations! The first star of this season!
(Artist Kim Poong's "One Green Onion, Two Days")
This is a surprising fact. His real name is...
It's Kim Bong.
"Please give me Bong Bong."
(His real name is overflowing with humor)
- Who named you? - My father. He named me that for fun.
He named you that for fun?
- Oh my god! - I'm getting goosebumps!
He's larva!
- What do you think about his variety show skills? - Go for it if you want.
I reveal to you Kim Dong-hyun's fridge!
- It's pretty empty. - He's a juice mania.
Onion juice. Red ginseng juice.
- There's juice here, too. - That's frog juice.
- Frogs? - Don't you take drug tests?
I leave out the herbal medicine as much as possible and just eat plain frogs.
(Why are they laughing?)
Are the chefs able to make fruit salad out of juice?
There's only juice.
She can make beef jerky in five minutes.
- Can you make dim sum in 15 minutes? - I'll try it.
(Queen of Dim Sum, Jung Ji-sun)
(I will show you the taste of Chinese dim sum!)
- Is that the beef jerky? - Wow! Sizzle! Sizzle!
(I can't give a star to the temporary chef!)
Oh! Looks delicious!
Here he goes.
(Rough-and-tumble pounding of a food fighter!)
(It's the best!)
It looks delicious.
It kind of tastes like cosmetics.
("Take Good Care of the Fridge"/Monday 9:30 p.m.)
- He keeps eating. - It's so good!
It's the best thing I ate on this show!
(What is the food that charmed the UFC fighter?)
Subtitles by OnDemandKorea