Subtitles by OnDemandKorea
A project to make the better use of those bothersome leftover foods in your fridge.
Best chefs of Korea are here to invade your fridge!
The premium cooking show, the 100th episode of Take Good Care of the Fridge!
- 100th episode! - Welcome.
100th episode.
Let me introduce the chefs who will be joining us for the 100th episode.
Welcome.
We've reached the 100th episode.
We have prepared a big event to celebrate our 100th episode.
There were questions on whether or not our chefs are the best in Korea .
4 new chefs who wish to compete against our original members.
The 4 challengers are waiting in the back.
It's going to be a 4:4 big match for the 100th episode.
I knew this was gonna happen.
Since we are doing 4 individual matches,
our minimum goal is to win at least 2 of the matches.
I say we win by 4:0.
4:0?
I don't think so because of someone.
- I am the problem? - Yes.
I think we have a trash card.
I wonder whom Poong will be competing against.
Because it is going to be an individual match.
Let me introduce the 4 chefs
who came to take over Take Good Care of the Fridge.
Let's see if the guests will be able to win over our members.
Wow, we have a fire background.
1st challenger.
Gosh, the music.
He won cooking competitions in China, Hong Kong, Thailand, and Singapore.
He won the title of the Youngest International Chinese Food Cook.
The next leader of Chinese food after Lee Yeon-bok.
Please welcome Choi Hyung-Jin.
Choi Hyung-Jin!
Welcome, Chef Choi Hyung-Jin.
Welcome.
He graduated from ICIF which is the top 3 cooking school in the world.
He's an Italian chef who built experience in Italy.
He owns 5 restaurants in Seochon only.
The Prince of Seochon, Lee Jae-hoon!
Today's looking good.
Welcome.
At that young age?
He must have worked hard.
A sexy cook who represents the whole actors.
A pro at cooking amateur high-quality food.
Kim Min-jun!
You're handsome!
He's handsome!
A pro at cooking amateur high-quality food.
And his looks are high-quality, too.
The last challenger is..
A chef who built experience in Canada.
1st generation star chef whose name itself has a brand value.
Raymond Kim!
Raymond has come.
Finally.
The day has finally come.
These are 4 challenges who came to take over TGCF.
Everyone in Korea who is interested in cooking knows them.
The famous 4 chefs.
To start off, we will decide the competitors first.
- Right away? - Yes.
Please go ahead and grab a seat in front of the chef you want to compete against.
It's like, "Come out!"
- "I want to fight you" - "Come out"
We will let Min-jun choose first.
Because we will be in trouble if we let Raymond choose first,
and he grabs the seat in front of Kim Poong.
Don't you think?
Let's start from Chef Kim Min-joon then!
Go ahead, Min-jun.
If we get good scores or do well...
Never mind.
He was being greedy.
- I assume he wanted to say if he could replace one of our chefs if he does well.
- He's choosing... - Hello.
Is he choosing Chef Lee Yeon-bok?
Wait a minute.
He chose Kim Poong who's sitting next to Lee Yeon-bok.
He chose Poong.
We have three people now.
Who wants to go first?
Sorry, I will go first.
Raymond Kim.
He's being weak.
He looks like he's in a hurry.
Who will he choose?
We have Lee Yeon-bok. Choi Hyun-suk, and Sam Kim left.
He's thinking.
I understand why,
- We think he's the ace among 4. - Just take the closest seat.
He's the Raymond we knew.
Raymond!
He chose Sam Kim.
Sam Kim.
He chose Sam Kim.
We will have you choose at the same time. Take a seat you want.
We have Lee Yeon-bok and Sam Kim left.
Where do you want to go?
I can't even look straight into his eyes.
They are discussing.
Who will they be choosing?
I will take this.
Then..
He took a big bow and..
Don't do this in front of cameras!
It's going to be a big match.
The matches have been set.
Chef Choi Hyung-Jin chose Chef Lee Yeon-bok.
Chef Lee Jae-hoon chose Chef Choi Hyung-suk.
Now, we have all 4 matches set!
All 4 are going to be big matches.
Here we have 4 challenges and 4 TGCF chefs
for our 100th episode.
I'm getting really nervous.
- You're nervous? - Yes, I am.
Even Raymond Kim is getting nervous?
I guess he gets nervous, too.
It's not about the show.
I've never thought that I would be cooking in front of these people.
- Are you familiar with our chefs? - Yes, 3 of them
has come to my wedding.
One couldn't come because he had another schedule.
Who is that?
The one who's sitting in front of me.
It's hard to see Sam at a wedding or a funeral.
That's not why I chose this seat though.
I don't think so, are you sure?
No, I chose Sam because I've lost to him before.
When? At a different show?
At "1 Night 2 Days."
He used MSG and won.
I understand if he used MSG.
He used the ramen powder sauce.
I knew I couldn't win when I tasted his food.
At our show, he hates using ramen power sauce.
He might be using it outside our program.
You're Kim Tae-hee outside our show.
- No, no.. - His name is Kim Hee-tae.
Sam's real name is Kim Hee-tae as you already know.
Raymond's real name is Kim Do-kyun.
How about one who loses today's match
promise to use his real name from now on?
And we have Kim Min-jun.
He surprised us.
You have come as a guest with your fridge before.
- I think it was the 12th episode. - Right.
Welcome Kim Min-jun who's good at cooking.
Do we usually get these high quality ingredients?
No, only for Kim Min-jun.
Eat up!
Thin noodles will work too.
He really is a gourmet.
According to what we heard,
you owned a Japanese Restaurant.
Well, then...
- You're not anymore? - No.
I wanted to focus more on acting.
So I quit but I don't have that much acting job..
I regret my choice.
Recently, I started to think that I should join a variety show.
What if you win the match against Kim Poong
and our producers ask you to replace him?
I will think very positive about it.
We are admitting Min-jun?
Doing one variety program won't affect acting that much.
It's been a long time.
I will cook like a chef, not for fun.
I will be looking forward to your match.
We have another big match waiting.
Chef Choi bravely challenged his teacher.
I heard he said, once a teacher is just a one-time teacher.
- He said that? - He did.
I wasn’t going to mention this...
Chef Choi worried about Chef Lee getting mad after he wins the match.
I'm in the situation where I get scolded
regardless of the result of the competition.
I said I want to do my best and get admitted by Chef Lee.
Chef Lee, how do you feel about getting a challenge from your student?
As the chef of Take Good Care of the Fridge,
I will show him that out program is not easy.
It's an official match between a teacher and his student.
At last, we have Chef Lee Jae-hoon.
He's running 5 restaurants in Seochon only.
5 in Seochon and 1 in a department store. Total of 6.
Does anyone think he looks like Kwon Sang-woo?
Have you heard that before?
No.
The way he talks even resembles Kwon Sang-woo.
His tongue is.. short.
He looks very young.
How old are you?
I'm 37.
37?
He really looks young.
He looks like he's not even 30.
Are you running the restaurants with your own money?
Somehow, it happened.
Were you born in a rich family?
I guess he is.
Not at all.
I didn't receive even a dime from my parents when I was studying abroad.
I didn't get help from my parents when I opened my restaurants either.
Wow, amazing.
The man in the corner, how many do you have?
I have 5.
But he owns his own restaurants,
but my restaurants are not mine.
Don't you want to run one of your own?
Not that but...
I worked so hard for past 21 years, so I'm thinking about taking a break.
I'm thinking of Oct. 10th.
This episode is airing on Oct. 10th.
Really?
Then we should say it again.
Chef Lee Jae-hoon owns 6 restaurants,
and as of today, Chef Choi Hyun-suk has..
As of October 10th.
quit all and decided to take a break.
Gosh..
He's no longer a chef then.
- But.. - Hey, Hyun-suk.
Hyun-suk!
Mr. Choi!
Hello, Mr. Choi.
As of now, he has quit all the restaurants.
He's in the same level as me.
No one stays at one restaurant for that long though.
Both Chef Choi Hyun-suk and Chef Sam Kim are..
famous for that in Gangnam.
They really stayed for a long time.
If Raymond didn't arbitrate in the middle, I would have punched Poong.
There is a reason why I had Chef Lee sit between us.
I just received a breaking news.
6 years ago, Chef Choi gave an offer to Chef Lee,
but Chef Lee rejected.
I gave him an offer?
I applied when he was looking for a sous chef.
He really liked me.
He even ordered my uniform but I had to reject his offer.
I think I remember.
Do you remember now?
It happened 6 years ago.
Why didn't you work with him?
He was really my roll model.
- Chef Choi was? - Yes.
I wanted to be the supporter of Chef Choi and wanted to lead the restaurant.
I had a savior who helped me a lot when I was studying abroad.
He wanted to cook with me so..
That's good for him.
6 years ago, Chef Lee wanted to become a sous chef for Chef Choi,
- and today, he has challenged him. - They're both Italian chefs.
You should be my sous chef now!
Because he has no job as of Oct. 10th.
Right, he no longer works at a restaurant.
No one knows what's gonna happen in the future.
Hey, Poong.
Don't laugh too hard, I might punch you.
This is why I asked you to change seat with me.
This is an interesting situation.
Flyness verses ambition.
We will have a big match between 2 Italian chefs.
To celebrate our 100th episode,
we have re-invited 2 guests who have a record.
For the first time, they have requested us for A/S of their fridges.
Let me introduce the guests for our special 100th episode!
(Today's guest's fridge)
(is shipped to the studio as it was)
(And another fridge)
(Also shipped to the studio as it is)
Today's guests are revealed now!
Please show us yourselves.
The president of Singers Associate, Kim Heung-guk and Sung-kyu from Infinite.
Welcome again.
I'm glad to see you guys again.
I'm not that glad.
My friend!
He is the living legend of Take Good Care of the Fridge.
His fridge was once called, "a cold trash can".
- Eww. - Gosh.
What is that?
I want to live!
They will fight over the ingredient.
I will return when you look indolent.
His fridge was voted #1 as "The fridge that I don't want to see ever again."
The official birch of TGCF, Sung-kyu from Infinite!
Hello.
I'm Sung-kyu.
The one who came with the owner of the legendary fridge has legendary taste.
Heung-guk who was biased against non-Korean food has returned.
He's tasting it.
It's not something I can call Korean food.
- How is the broth? - Salty.
Where is he going?
He was voted #1 of the guest whom chefs don't want to see again.
Let me introduce Kim Heung-guk!
He's the president of Singers Associate.
I heard TGCF was doing great in the beginning,
but is now taking the downward tendency.
There is a rumor on that?
You two didn't know?
Reckless criticism.
There is another rumor that you might be replaced after today.
Lee Chun-soo is replacing MC Ahn,
and Jeon Hyun-moo is replacing MC Kim.
Really?
- Please save us. - That's why I came here today.
Please take it as a joke.
That was Kim Heung-guk.
This is my first time meeting him.
I asked if he's good at talking and he said, yes.
He is good among other idols.
Talk a lot today.
All of sudden? Now?
- Just whenever. - Okay.
I respect you.
We heard that Sung-kyu has been respecting Heung-guk.
Yes, for real.
It was very impressive when he said, "popularity ends sometime."
Then he looks at a camera and said, "but mine is endless."
Yet, I started to respect him even more today.
Why?
When we were waiting behind the wall,
he was like, "they are taking too long."
I was like, "they are shooting the opening of the show."
He said, "I have to be go in now to make the show more fun,"
"but they are not doing that because they fear for themselves.
That's not fun.
They are taking a long time.
They are afraid of losing attention when I go in.
So they can't call me out.
Because they fear for themselves?
They know what's going to happen if I go in.
- You said that? - Amazing.
He was very thoughtful of you guys.
Who would you say you expect the most from? Which chef?
Chef Lee Yeon-bok.
What would be the reason?
Another guest that day was Sunny from SNSD.
After the shoot,
all chefs went up to her to invite her to their restaurants
and gave her their business cards.
Except Chef Lee Yeon-bok who came to me.
He said he wanted to make something very good for me.
He gave me his business card and invited me to his restaurant.
He said, eating is important even when I'm busy.
Chef Choi on the other hand..
I took a picture with him and stuff,
but he ran to Sunny right after the shoot was over.
I was wondering if it was because I'm not an female idol.
I also have feet you know...
That is depressing.
I will open a new restaurant in the future.
- On the grand opening day.... - Say that after you open one.
You're in your break.
- Jobless. - He's no longer a chef.
- He's not? - Yes, He's done.
He was working hard, like in The Korean Food War.
I want to cut down the TV show and focus on cooking.
Is it because of Baek Jong-won?
Be reckless as he is!
You have to say everything you have in your mind.
Good, I like your mind.
We are about to start competitions with these two guests' fridges.
Before that, we can't not mention Sung-kyu's story.
His fridge has been mentioned until now, even until we reached the 100th episode.
I was actually okay with my fridge at that time.
Just because the ingredients in my fridge was rotten,
it doesn't make me a person who only eats rotten food.
People around me were worried about me.
The thing that was even more shocking than the rotten ingredients was..
Usually, guest take back left over ingredients with them.
Sung-kyu only had a few stuff in a plastic bag and nothing else to take back.
Right, we have a picture of that moment.
Right this one.
That is everything he had in his fridge.
I was feeling so bad so I had to take a picture.
Everything fit in this paper bag.
The PD asked me what I wanted to do with the left overs,
so I asked her to throw away everything since nothing was usable.
She packed some left over alcohols for me.
Do you like drinking?
I used to enjoy in the past...
You are not old enough to mention the past!
I didn't quit but I'm trying to cut down.
Are you not friends with Kim Kun-mo?
Kim Kun-mo?
He has a fridge only for alcohols. You should do that.
Are you asking to drink more with Kim Kun-mo?
I will try to become friends with him.
It's good not to drink for your health.
Has anything changed after your episode aired last time?
In my life?
That is too much.
You were living with other Infinite members that time.
I lived with Dong-woo and Hoya, the rappers.
After it was aired, I moved out.
Many of the rotten ingredients were actually Dong-woo's.
You said that.
With Hoya and Dong-woo.
I say they are all Dong-woo's.
The rumor has it that...
the members discord between them after your episode was aired and that caused..
Sung-kyu to move out.
That's not why we had rumors on discord.
Oh, there was one with another reason?
I guess so.
No, but what I felt bad about was..
It was not just my mom who felt bad after my fridge was revealed,
Dong-woo's mother also felt bad for us.
Because you live together,
So I felt really guilty.
Do you live with your parents?
No.
My parents live in Jeonju,
and I live by myself.
But my mom comes up once a week.
So she maintains the fridge for you?
His situation has been changed since last time he came as a guest.
We will invade the official birch of TGCF, Sung-kyu's fridge first!
We are about to start,
Normally we only get a pair of gloves but today, we get a mask also.
Isn't that a antibacterial mask?
I think there is something that we should worry about.
Last time, I felt guilty in fact.
but today, I am very confident.
You are? Let's go.
We're invading Sung-kyu's fridge.
You used to have a smaller fridge.
Before we start, for our safety and health...
I'm nervous.
With worries, we will open the 100th episode special, Sung-kyu's fridge!
What would have changed?
Let me introduce Sung-kyu's fridge!
Wow.
Let me introduce Sung-kyu's fridge!
There are lots of stuff now.
[Everyone's clapping]
It now looks like an ordinary fridge.
It's very organized.
Everything's clean.
- We should take off the mask. - Everything's fine.
You live like a human now.
I've become a human.
For real, everything is good.
Let's start with the one that's most noticeable.
It looks like some kind of medicine.
It's cultivated wild ginseng.
It says cultivated wild ginseng on the outside.
My fans have it to me as present for my health.
You just open the lid.
- Hey, Sung-kyu. Can you donate one to the leader of Singers Association?
Of course you can have one, Mr. President.
Is he exempt from the fee then?
Why do you live like that?
You can pay for Sung-kyu.
Fine, fine. He's exempted.
This is...
Thanks, Sung-kyu.
Do I open it like this?
You just have to pop the lid.
How do I do that?
Do you want me to open it for you?
Raymond doesn't seem to know either.
Hey.
Are you really a chef?
A chef is one who cooks, not one who opens bottles.
I opened it.
You can just drink it now.
It's a very precious present from his fans.
- Is it good? - Yes.
Sung-kyu had cultivated wild ginseng in his fridge.
We couldn't even dream about this in the past.
On the bottom,
we have some grapes.
Tangerines.
Apples.
I eat them in the morning.
Last time, all the fruits were rotten and had molds.
They were flabby.
They are all fresh today.s
And look how fresh they are.
- They are fresh. - Everything has changed so much.
On the side, I see some pre-made side dishes.
Side dishes.
We have some sesame leaves,
pickled herring roe,
stir-fried anchovies.
- Did your mother make them? - Yes, for me to eat with rice.
Did she make it with starch syrup?
I feel like it's not sweet.
- Are they sweet? - No, they are not.
It's a bit spicy though.
I used to not eat spicy food
but recently, I've started to enjoy them.
What's different is.. his stir-fried anchovies are spicy.
I've never had spicy stir-fried anchovies before.
So far, he has the least sweet stir-fried anchovies.
Just a little sweetness.
I don't eat sweets.
He doesn't like sweets.
Please keep that in mind.
Let's move on the very bottom drawer.
It's amazing.
Balloon flower juices, raspberry juices,
snail extract and such. There are a lot.
I tore my ankle ligament early this year.
They say these are good for regeneration of ligaments.
So my mom ordered them for me.
Is anyone curious of the taste of these juices?
I want to try chicken feet juice.
I want a pear juice.
I want a raspberry juice.
Can I try the snail extract?
I also want one!
I want to try cultivated wild ginseng.
You are just curious, right?
You should have said that earlier.
This is not something we could even dream of last time he came.
Will your mom be okay with us sharing all these?
Don't worry.
In between the juice packs, I found some nuts.
One pack is for one day.
It makes me feel full too.
- He's changed. - He cares about his health.
He's even eating nuts daily for his health.
Let's move on the freezer.
It looks like a library almost.
It was completely filled up.
They are like bookshelves.
It even makes me question if it's really Sung-kyu's fridge.
Things are stored like books.
His mom's organization skills.
Inside the container, we have...
Oh, abalones!
3 abalones, not that much.
Pickled pollack roes.
And squid.
- Do you like seafood? - I love it.
He likes seafood.
On the bottom, we have a mackerel in a plastic bag.
Oh my gosh, here we have..
I think they are all from different parts.
This is pork belly.
When I am by myself, I just fry that because I can't do much at once.
It's packed with the right amount for one use,
He has changed a lot!
We have lots of stuff.
The chefs look proud and happy, too.
What did you think, Chef Lee?
It's good.
I took notes because there are a lot to think.
He did take lots of notes.
Squid, abalone, pork belly, onions, peppers, garlic..
I should have written down, too.
Of course you can write.
We have lots of papers here.
We could've given it to you if you asked for it.
I was trying to remember everything.
They have to think because you have too much now.
You can be proud of yourself now.
We were worried because of how it was last time.
Let's look at what he has asked for!
Sung-kyu has asked..
[Be mine, high quality meal.]
Originally, you don't raise the end.
How do you do it?
Be mine! (Lowers the end.)
He's not using falsetto.
What kind of food is it?
If I asked for high quality meal with the ingredients I had last time,
then I am a bad person.
Yeah..
I was wondering if chefs could something that I can eat at a fancy restaurant.
What is a A/S Fried Food?
I felt bad asking for fried food last time..
because there was nothing to fry.
But this time, I want a legit fried food.
I could totally feel Sung-kyu's resentment.
Let me now announce the lists of chefs who will be cooking for Sung-kyu.
The opponents are already set.
If I call out the name of TGCF's chef,
the opponents are automatically in for Sung-kyu's match.
First of all,
Lee Yeon-bok with 26 stars.
And Choi Hyun-suk with 23 stars.
Automatically, Chef Choi Hyung-Jin and Chef Lee Jae-hoon are in too.
Chef Choi must be bearing burden.
He must be rather nervous.
He only took a picture with Sunny and said nothing to Sung-kyu.
Sung-kyu might still have that feelings...
Sung-kyu is not that kind of a person who holds onto grudges and
make decisions based on his personal feelings.
So I...
Sung-kyu seems to be confused.
I didn't know that I was that kind of person.
Think again, Chef Choi.
I will let the challenger chefs choose the matches.
Who wants to choose first?
I will go for the [Be mine, High Quality Meal.]
[Be mine, High Quality Meal.]
Be mine, High Quality Meal.
That automatically puts Chef Lee and Chef Choi in the fried food competition.
It's a match between a teacher and his student.
Why did you choose ]Be mine, High Quality Meal?]
First of all, all the ingredients are dancing in my mind right now.
They want to be picked and used in his dish.
In my head, the ingredients are having a war.
To be picked up from Chef Choi.
They want to be cast.
Let us begin [Be mine, High Quality Meal.] match with Sung-kyu's ingredients.
Chef Choi and Chef Lee met in the kitchen in 6 years.
They both look very determined.
Don't they look like they are about to do a UFC match, not a cooking match?
Right?
They look like they are about to do a martial arts match.
They both look determined.
I've stood before the kitchen counter many times.
I've never been this nervous before.
Choi Hyun-suk didn't remember what happened 6 years ago.
I will make him remember today very clearly.
He's a man.
He's very firm.
He's Lee Jae-hoon.
I've interviewed countless of people.
I can't remember each one of them. If I do, I shouldn't be a chef.
You have a personal feeling?
He's just one of those many interviewers you had?
Is there anything that you think you're better at than Chef Choi is?
Youth?
He can't do anything about it.
Appearance?
He has invaded Chef Choi's sensitive area.
Choi Hyun-suk is the manageress of TGCF.
He's very provocative.
It's no joke.
Please take of your sun glasses.
I couldn't handle seeing them.
Wow, he's funny.
We have to learn from him.
Today, we are doing 4 individual matches
but at the same time, it's a team match. So the score is very important.
The starter, Chef Choi might be under lots of pressure.
After 6 years, Who will be the main chef and who will be the sous chef?
The result of today’s match will determine that.
(Chef Choi's Ingredient Choice: grapes, mackerel, apple juice)
(Chef Lee Jae-hoon's Ingredient Choice: squid, seaweed, instant clam soup, abalone,
tofu, pickled pollack roe, stir-fried anchovies, pickled perilla leaf)
I'm going to make, 'The Butterfly Effect'.
The Butterfly Effect!
Yes.
It's my first time here,
but my one dish will have a tremendous effect overall.
I see.
I think he got that idea by looking at me.
Oh, do you think so?
You know my song, 'Horang Butterfly.' That's how he came up with that title.
I guess you could interpret it that way.
What's your dish like?
I'm going to use abalone and pickled pollack roe
- to make a risotto. - A risotto!
On top of that, I'm going to add fried squid and tofu.
And on top of that, there will be stir-fried anchovies and seaweed.
- So it's similar to 'Tuiles' the Italian dish. - I see.
The end result will look like a butterfly.
- I see. - (He prepared a lot...)
Today I'm going to make...
'Harvest Day'.
Harvest Day...
- It goes well. - Yes, with the season.
I'm going to use mackerel...and I found some grapes so I'm gonna use that.
Oh that's why it's Harvest Day.
Grapes, I see.
It won't have the fish skin.
But I'm going to imitate it with grapes.
It will be simple but it will look nice.
And it will taste very savory.
You like mackerel, right?
Yes, I do.
I do but I don't like food that has that distinct fishy smell and taste.
I hope Chef Choi can cook it well, then.
I actually do have a memory...that's related to mackerels.
- Oh, really? - What is it?
I was craving mackerel stew one day
so I went to a restaurant that has good mackerel stew.
And I asked her to give me some fish that's always blue.
- Fish that's always blue... - Not, 'fish that has blue skin'...
Yes, so that's my memory about mackerels.
A very good memory.
This happened when you were in 'Ukla'?
Yes.
- It happened there. - I see.
He pronounces UCLA...as 'Ukla'...haha.
This is the first battle in the series.
A genius chef who can read guests mind,
Chef Choi Hyun-seok!
Against the chef who managed to open up 5 restaurants
in a very short amount of time...
Chef Lee Jae-hoon!
It's the first battle of our program's original chef vs. his challenger.
I wonder which team will take the first victory!
We'll start our 15 minute battle right now!
(15 Minute Cooking Battle Starts!)
They've met each other 6 years ago. I wonder how their encounter will turn out today.
Chef Lee, who looks so fresh and young...
will he able to win against Chef Choi?
He's roasting the garlic without cutting it.
(1. Stir-fry garlic, chopped onions and green onions.)
He's very calm.
- Yes, he is. - Very.
- He's looks more calm than I expected. - right?
(Chef Choi is preparing the green onions first)
He's cutting it and salting it. And he's keeping the shape...
If he broils it like that, the onions will become very sweet
and they'll smell good, too.
- Oh, abalones. - There weren't that many abalones in the fridge.
Chef Lee took all three abalones that were there.
I was going to use one....
Chef Lee Yeon-bok was going to use it, but now he can't. So he's erasing it.
You can't use it? If one who goes before uses it all?
- No, you can't. - If they use them up already.
Yes, even if they are there at the front, you can't use them.
(Oh, no)
Did he really have to use all three of them?
You should have asked him beforehand.
Okay, the pickled pollack roe now.
(3. Stir-fry chopped abalone and pickled pollack roe. Add white wine.)
(4. Add instant clam soup and water. Keep boiling.)
(5. Add instant rice to make risotto.)
(Chef Choi is now making the sauce.)
Apple juice and ginger juice. Ingredients that go well together.
- Is he using that to get rid of the fish smell? - Yes.
And he's adding lemon juice as well.
(3. Boil the mixture of apple juice, ginger juice, minced ginger and lemon juice.)
- And now he's adding butter. - To control the density.
Because it has to be a bit thick.
I see.
(He began to make the Tuiles.)
(Using flour and starch to make the dough)
What are you chopping there?
I think they' re anchovies.
Oh, the one we tried before?
The one that's a bit spicy.
(7. Add olive oil and water to #6 to make the dough.)
- He's getting things ready to make the Tuiles. - Tuiles, Tuiles.
(A new type of Tuiles - made with Korean cuisine ingredients)
Then the holes will form.
- And he's trying to make a butterfly shape with that? - I think so.
Oh, I see.
- Oh, the mackerel. - He's getting rid of the bones.
- Fish that's always blue. - Fish that's always blue.
Heung-guk's memory.
Wasn’t it already seasoned? He's adding more salt?
- It wasn't seasoned. - Oh, really?
If you look at the color, you can tell.
I see. By just looking at the color...
- Yeah...the color will become a bit less vibrant. - Really?
I see. We didn't know.
(6. Add flour to the seasoned mackerel. Broil it on an oiled pan.)
Oh, look at the golden brown color.
(7. Cut the grapes in half. Slice into thin pieces.)
Wow, Chef Choi is making the fish skin imitation with the grapes.
- Oh, I see! - Looks very fresh!
- Like a mermaid! - Wow, this...very pretty.
- Look at that . - Such a great idea.
The shape is so pretty.
Very detailed.
And another thing about being detailed, he's doing it with the gas off.
- I see. - To prevent overcooking.
Oh, you were able to catch that detail. I guess professionals are different.
(Chef Lee is preparing the batter for the tempura.)
(9. Mince squid, tofu, salt, pepper, wasabi, onions and pickled perilla leaves
and put it in a blender to make the dough.)
(Mixing in the flour)
Okay, he's checking the time. He's managing his time well.
(10. Add flour to the dough.)
Chef Lee Jae-hoon is still very calm. He doesn't look nervous at all.
How can he be so calm?
I feel this tension between them.
I'll go check it out.
(Crushing the ramen that he'll use to make the batter)
(11. Add egg and then crushed ramen.)
He added ramen to the ingredients. You are going to fry them, right?
- Yes. - Am I right?
He doesn't have time to talk to you right now.
He's very serious.
(12. Fry it in oil. Then bake it in the oven.)
(9. Put the broiled green onions on a plate.)
Chef Choi already started his plating. Okay, Chef Lee now...
(Tuiles finally complete!)
- He's getting rid of the extra oil. - Tuiles is done.
He's taking the cheese...
Chef Lee, about one minute....actually 45 seconds left.
- Only 45 seconds left. - 45 seconds.
He's started his plating.
(11. Put the apple ginger sauce in a separate dish.)
('Harvest Day' completed first!)
- Wow, this looks very pretty. - Chef Choi is done.
He keeps sighing...
Adding the ramen!
About 20 seconds left!
Oh, the butterfly!
- Oh, that becomes the butterfly! - The wings!
You should have asked him beforehand.
I see, the Tuiles. The wings.
The wings!
- ('The Butterfly Effect' Complete!) - He's done.
- Wow, it really looks like a butterfly. - 14 seconds are still remaining.
So that's how he made the butterfly shape.
When I was there, I could feel this heavy atmosphere. Both of them.
They're not talking at all.
It's so pretty.
(Roasted Mackerel with Grape Skin)
(Chef Choi's 'Harvest Day')
You should try it before it gets cold.
I'll serve the food.
First, Chef Choi's dish.
- It's such an honor. - Yes.
He does that at the restaurants.
- You should explain the dish to the guest. - Very high quality.
It's grapes with pan-fried mackerel.
And on the bottom...there are roasted green onions.
Served with apple and ginger sauce. You can eat them together. Please enjoy.
Alright.
Now we can't see him doing that anymore...really.
- That was probably his last explanation. - Yes.
He was a very nice and kind chef.
You should eat all the ingredients together.
Looks so delicious.
How does it taste?
It's our 100th episode.
I think there are fireworks going on inside his mouth.
- Oh, the fireworks. - Yes, definitely?
It's so good...It doesn't taste like how I expected it to taste.
Really?
The sauce is so refreshing and delicious.
Doesn't have that fishy smell?
- Not at all. - I see.
Do the grapes play any role?
- The sweet taste of the grapes... - Okay.
It creates this perfect balance.
- I can't describe it with my words! - Alright!
(Feeling he can't describe with words)
- The green onions....they're very soft. - The green onions.
- Right, right. - And when you chew it, it has this texture.
Oh, the texture!
- That slight crispiness. - It's amazing.
It's so good. Now I know...
- why he's called the representative of this show. - Oh, really?
What is he doing? He's looking up...
- The face of our show. - The representative.
It'd have been so good if he gave me the name card
before his restaurant closed down.
(Chef Choi's Fatal Shortcoming)
The restaurant is still there.
It's really good though.
The sauce tastes different than what he expected...
- I think my opinion of him will change. - Right?
(A butterfly on a risotto.)
(Chef Lee Jae-hoon's 'The Butterfly Effect')
If you try the Tuiles first, it will be very crispy.
- The Tuiles first. - Try that first. And then with rice.
The wings are supposed to be the best part, right?
- Just like chicken. - Yes, the chicken wings are the best.
- The wings. - Yes.
- It must be very crispy. - Yes, the sound...
Do you like it?
Okay, this one's delicious, too.
Because he added seaweed, it has this Korean cuisine taste.
Right.
But I can't believe that this was made with that stir-fried anchovies.
- He completely changed the texture. - Yes.
I tried my best to use the food that your mother made for you.
- (Touched ) - He's trying to appeal his dish.
Great tension among the two.
He's tried the fried ramen before.
- Yes, Chef Mihal made it for me last time. - Right.
And I also used pickled perilla leaves your mother made.
He keeps mentioning his mother. He should stop it. It's not fair.
(Flustered)
He's a bit different from Chef Choi, the professional...
Chef Choi finished his dish, gave it to the guest
and he quietly waited for the result.
But I think this one's a bit nervous.
He's the one's who's challenging Chef Choi. So you should understand.
- Oh, a challenger. I guess I should consider that. - Yes, yes.
And we do allow some explanations so...
It has perilla leaves?
Perilla leaves, wasabi, squid and tofu.
And on the outside, it has the fried ramen.
- Do you like it? - It's really good. Especially, the texture.
I see. Now, try the rice part. With abalone.
Alright...
- It has pickled pollack roe, right? - Yes.
- Can you taste it? - Yes.
Oh, he can taste it.
Okay, everyone will try now. Small portions for all of us.
First, we'll try Chef Choi's 'Harvest Day'.
'Harvest Day'.
It doesn't smell at all.
- Wow, look at the grapes. - Very simple and neat.
The decoration is great.
- The grapes are really good. Excellent choice. - (Nodding)
Yes, right?
- Oh, does it play a big role? - How does it go so well with mackerel?
This soft texture of mackerel plus...
The green onion!
- Wow. - Now I see...
why he put so much effort into it.
How did you like it, Heung-guk?
I've never tasted anything like this before.
I think this dish was made for me, not Sung-kyu.
You only like Korean cuisine, right?
- But I like this dish. - Oh, really?
- It's always blue. It's good. - Haha, okay.
How did you like it, Raymon?
I usually don't eat mackerel.
Because of the oily taste in the skin part.
But I finished this one.
The balance, no need to even talk about it.
I once had a dinner at Chef Choi's restaurant.
It's the same quality.
- Oh. - But he made this one in just 15 minutes.
I can't believe that he made this in 15 minutes.
I really want to run away right now.
- You think you shouldn't be here? - I feel like throwing up.
You're here as an opponent today.
- You need to be more confident. - I'll do my best.
This time, we'll try Chef Lee Jae-hoon's 'the Butterfly Effect'.
This one's really good, too.
It's risotto plus Tuiles.
With the butterfly wings.
You used seaweed and minced anchovies to make this Tuiles, right?
I think it's interesting because you normally use
butter and Parmesan cheese to make risotto.
But he used Korean cuisine ingredients to make this.
It's a new fusion dish...Korean style risotto. I really liked it.
This dish is so...fresh and young.
The plating...that was very unexpected.
I thought it would be lying down.
And when I tried it, I thought it'd taste like an ice fish.
- Oh, an ice fish. - That's how I expected it...
But it actually has a completely different taste. It's really good.
I see.
Didn't you like it, too? Heung-guk?
It's not my style.
(Crying)
- You left a lot. - It's not for elders.
I personally don't like it.
- He says it if he doesn't like it. - Yes, very honest.
Did you see the look on Min-jun's face?
The chefs who will use the ingredients from Heung-guk's fridge are all scared.
They look like Heung-guk just rejected the dish they made.
It's time to choose now.
- So hard. - 'It's Mine!' High Quality Dish Cooking Battle.
You must choose now, Sung-kyu.
I wanted to ask...Chef Lee Jae-hoon.
After the shoot is over, are you willing to give me your name card?
Of course.
Sung-kyu's grudge still lasts...
- Sung-kyu's very talented in doing variety shows. - Yes.
It's not easy to make jokes multiple times about one topic like that.
- (Thank you) - Heung-guk acknowledges his talent.
Number 1 is Chef Lee's dish. Number 2 is Chef Choi's dish.
- Gosh... - It's a dilemma, huh?
Which one do you want to keep?
- Did you press it? - I did.
It's been 6 years since they last met.
I wonder who will be the winner of this cooking battle.
Please show us whom Sung-kyu chose!
Who is the winner?
(Chef Choi Hyun-seok - Winner)
Chef Choi Hyun-seok!
- (Twirl) - The chef of our show won!
What is he doing?
(A ceremony to celebrate the first victory of the team)
He wants to show his arrogance when he has a chance.
- Alright, the chef from our show won! - 1st success in defense.
-1st success in defense. - Yes.
Even though I laid it all down...
But I'm still alive!
He doesn't have a restaurant but he's still good!
I think this is how I chose my standard. In fact...Chef Lee's dish...
is more...my style. I really love Korean cuisine.
So I really liked the Korean cuisine ingredients in this dish.
But the most important factor was...
- I usually don't like sweet food. The sweet taste. - Oh, right.
But when I tried Chef Choi's dish...the perfect combination of sweet taste...
I thought to myself, 'can it be this good, really?'
I see.
I just couldn't help it. I had to choose this one.
Chef Choi managed to protect our show's reputation.
I'm very happy that Sung-kyu was satisfied with the dish.
And I'll make sure to give you my phone number.
So when I open the new restaurant,
I will invite you and Infinite...and treat you to dinner.
Where can he go before the restaurant opening?
He can just call me and...he can just buy me food.
- Okay. - Because, he's currently unemployed.
It was such an honor..that I was able to do this battle with Chef Choi.
On the same stage.
Alright, I see.
The first victory goes to Chef Choi Hyun-seok!
(Originals Team - Challenger Team - Score 1:0)
(1. Get rid of the skin part from the mackerel. Add salt, pepper and flour. Roast it.)
(2. Roast seasoned green onions on an oiled pan.)
(3. Mix apple juice, ginger and lemon juice. Boil with butter and lemon juice.)
(4. Decorate with sliced grapes. Put the sauce in a separate bowl.)
(Chef Choi Hyun-seok's 'Harvest Day' Full Recipe)
Okay, we'll move on to...
'A/S Tempura Cooking Battle.'
Chef Lee Yeon-bok from our show.
And Chef Choi Hyung-jin from the Challenger team.
The first battle ended with our show's Chef Choi Hyun-seok's victory.
- We're ahead. - Yes.
Chef Lee Jae-hoon looks a bit upset.
Can you offer any advice to Chef Choi Hyung-jin?
You won't be able to think anything.
(Can't laugh like it's someone else's problem.)
Oh, it's kind of sad.
It's first time on our show. It's Chinese cuisine against Chinese cuisine.
And we see two Chinese cuisine knives on each table.
- Side by side. - Double knives.
It's a competition between a teacher and a student. It has everyone's attention.
If I win, I think he'll call me disrespectful and scold me.
But if I lose, he'll also say, 'what have you learned so far?'
But I'll try my best here.
And I want him to acknowledge me.
I see.
- They are teacher and student? - Yes, they are.
Chef Choi is Chef Lee's student.
But he's challenging his teacher?
Yes, it can't be happening....
He's very shameless!
He said, 'Once a teacher, then only once he'll be a teacher'
Not 'Always a teacher'.
He can win, right?
Of course.
Old people should move out so that young and new people can come in.
That's how things are.
- He's very broad-minded. - Yes.
But you won't go easy on him, right?
Definitely not. Competition is competition.
Competition is competition!
(Chef Choi's Ingredient Choice: grapes, apples, pork, nuts, raspberry wine)
(Chef Lee's Ingredient Choice: squid, ketchup, pork,
pickled pollack roe, honey mustard)
Chef Choi, what are you going to make for us today?
I'm going to make 'the Golden Sweet and Sour Pork'.
The Golden Sweet and Sour Pork.
Yes, I'll use the recipe with the golden proportions
to make..fried sweet and sour pork.
I see. So it's different from the recipe you learned from Chef Lee Yeon-bok?
Yes, it's my own golden recipe.
I see. So you think Chef Lee's recipe is too old-fashioned?
You think it's outdated, huh?
Well, other coworkers tried his sweet and sour pork
- and my sweet and sour pork. - Okay.
What did they say?
They said mine tastes better...
- What? He's provoking Chef Lee! - You think it's outdated!
It's no longer in trend!
Okay, and the opponent...Chef Lee. What are you going to make today?
Fools rush...fear...
Wait, no. Fools...rush...
- Gosh, what was it? - I think you're very nervous!
You must be!
He was never like this.
- He never stammered before. - It's the first time.
- Today, I'm going to make.. - Okay.
Fools...
Run? Rush?
What is wrong with me today?
Oh, no.
- I think his student provoked him too much. - Maybe he did?
I think he's nervous. Wanna try again?
- I'm going to make... - Alright...
'Fools rush in where Bok fear to tread'.
Oh, Bok from your name.
It's tempura dish made with squid and pork.
Hence, the title.
And I'm going to use pickled pollack roe to get rid of that oily taste.
Chef Choi mentioned the golden proportions.
When you're old like me, you don't need to talk about proportions.
What the hell is the golden proportion anyways?
- You can just eyeball it. - (My hands are better than the 'golden proportion'.)
I think Chef Lee is definitely offended.
(Can you tell?)
It's not that he couldn't memorize the title. It was because he was so angry...
- Because he was so furious. - So he couldn't even talk.
- He's banging his head against the cutting board. - He's furious, yup.
By just listening to their explanations, which one do you think will taste better?
I really can't tell at this point...
When I just heard that Chef Lee will be using squid and pork...
- already sounds so good. - Right.
The description itself sounds so delicious.
But sweet and sour pork...is truly my favorite dish.
Alright.
I think there should be a background music right now.
Oh, which one?
- So you just can't forget about tempura dish, right? - Yes.
Hence, how about Patti Kim's 'I Can't Forget'?
Oh, because it's tempura(sounds similar to 'Patti' in Korean).
Oh, that's why...
- Wow, he's amazing! - How did he come up with that?
Wow, really...I respect you.
- But the student provoked the teacher too much. - I know.
- I think Chef Lee's a bit flustered. - I could tell by looking at his hairstyle.
That's the hairstyle that person who kills his teacher has.
'The person who kills his teacher'...
Okay..so if you have that hairstyle...it's likely that you'll challenge your teacher.
Patti Kim's 'I Can't Forget' is playing in the background right now.
We'll go ahead and start out battle with this music on.
44 years of experience in this field! Chef Lee Yeon-bok the teacher.
It's him against the chef who mastered this type of cuisine in its original
birthplaces like China, Taiwan, Hong Kong and Singapore.
Chef Choi Hyung-jin!
I wonder if he'll be able to win against his teacher!
We'll start the cooking battle now!
(15 minute Cooking Battle Starts!)
It's a competition between the teacher and the student.
That's the hairstyle that person who kills his teacher has.
I wonder if that hairstyle will bring him a victory today.
Look at Chef Choi.
Oh, the knife.
With his knife, he's preparing the meat.
Alright, so you need that kind of blade.
- Oh, he's starting! - Like a horse hoof sound!
- Like a horse! - It's running.
I think there should be a partition in the middle.
You know he's making that sound on purpose. To attack the teacher.
- 'To attack'? - Yes.
It's disrespectful to the teacher?
He shouldn't be making that kind of sound.
The hairstyle and the cutting... everything seems disrespectful.
(1. Pound the meat and than slice into long pieces)
(Bam! Bam!)
He's still making the sound. He's still attacking the teacher.
- The sound attack from Chef Choi. - Yes. He's putting the nuts in.
- He crushed them. - Yes, made them into powder.
(Chef Lee is preparing the pork first)
(Mixing pork, egg, salt and pepper in a blender.)
As we were speaking, Chef Lee is mincing the pork using a blender.
- Wow. - He looks like he's in a rush.
- Look at his skills. - Yes.
(2. Mince onions and put them with the pork.)
(Gets rid of the squid skin...)
He's preparing the squid.
Wow, look at his knife marks.
- Not everyone can do that. - Right.
And now the opposite direction.
The squid is turning into dried cuttlefish, right?
Yes, it's turning into dried cuttlefish.
Only those two are laughing.
Probably, the audience is laughing, too.
(He always makes his jokes work somehow)
- The audience will love it. - Yes.
Squid turned into dried cuttlefish.
Okay, now he's adding flour to it. I guess he'll fry those.
Chef Cho is making the dough.
Let's check it out.
What is the golden proportion?
Potato starch, flour, and the nuts we just prepared.
Okay.
He said it's the golden proportion but he's just using his hands to measure it.
I know. He's doing it by his feel.
I think he has similar style as mine.
Do we have cold water? Is this it?
The cold water is the important factor.
Does it have to be cold water?
-Yes, its better if it's iced water but I couldn't find ice.
Oh, use cold water when making dough.
(Adding pork to the golden proportion dough)
(4. Fry them in oil.)
Look at it, it's golden brown. The color is very important, too.
(Chef Lee starts to make his dough, too.)
(5. Mix flour, starch, egg, water and cooking oil
to make the tempura dough.)
(Mixing thoroughly)
Their doughs look very similar to each other.
But Chef Lee used egg and Chef Choi used cold water.
I see, that's the difference.
Oh, he's using the pickled pollack roe, too.
He's adding the pickled pollack roe to his tempura.
I see.
Squid, pickled pollack roe and minced meat...
He's like packing them tight.
- Ad then he's going to fry them? - Yes.
Will he be able to retain the shape?
That's why he added knife marks. And some starch.
I see, the starch.
That's why he sprinkled it on. To keep the shape.
I see. Like mayonnaise.
To keep the shape. Okay, he's putting them in.
He's putting them in.
Wow, it looks good.
It looks very crispy.
Last time when Sung-kyu was here, he only had ramen.
But today, we have some more ingredients to work with.
Tempura for real!
How long has it been?
You can look behind you.
- The clock is right there. - Really big one.
About 6 minute and 15 seconds left.
I don't have time to look behind.
I don't have enough time to look at the front.
(Onion,
Lemon,
Green onion,
Hot pepper,
Apple...
All at once!)
He put all the ingredients without cutting them.
- All at one. - He didn't chop them.
He's making the sauce, I think.
Oh, right. The sauce.
(Chopping green onions...putting them in a pan,
and adding hot pepper powder)
- He's trying to make hot pepper oil. - I see.
(10. Sift it through to get the oil.)
(Bam, bam, bam)
(Double blade mincing)
He's using that hot pepper oil, garlic and then adding honey mustard.
- I see. - Ketchup, too.
(Chili sauce for the tempura!)
Time's up, isn't it?
- 5 minutes left. - I'll go over there and check.
A competition between teacher and student.
Let me show you the hairstyle up close.
This is the hairstyle that attacks the teacher.
On this side, we have Chef Lee. Oh, should I try this sauce?
What is this for?
- It's a dipping sauce. - Oh, dipping sauce.
Let me find out if it's the golden proportion.
How's the proportion?
- It's a gold medal! - Gold medal!
It's a gold medal!
He's done an excellent job.
- Is it sweet? - It's chili sauce that kids will love.
It's sticky and sweet.
(Chopping onions...
and grapes...
Into the same bowl!)
(6. Stir-fry the onions and the grapes on an oiled pan.)
(7. Add ginger juice and raspberry wine)
(8. Mix soy sauce, vinegar, sugar, vegetable fruit broth (1:2:2:5)
for the sauce)
(Put the stir-fried onions and the grapes in a bowl)
(Takes out a new pan...)
Oh, be careful.
The pan is too big.
- Should I move it? - Can you? It's too big.
It's too small to fit in 3 pans.
- So Chef Lee says, 'Move your pan!' - It looked like it was gonna tip over.
- Is it okay? - Yes, yes. I made the sauce.
- Oh, this is the sauce? - Yes.
It's the sauce for sweet and sour pork.
How's the proportion?
- Wow. - As good as the other one?
It's the golden proportion.
Its so delicious!
(Brightens up)
- Okay, then... - Wow.
Both of them are so good. It's really hard to say which one is better.
- Then the tempura will be the important factor. - They're so good.
(Chef Lee takes out the tempura)
(12. Put the tempura in a bowl.)
(13. Put the chili sauce in a separate dish.)
Are you done, Chef Lee?
- (Already?) - Are you done, Chef Lee?
Alright, Chef Lee Yeon-bok got done first! The teacher finished first.
- 1 minute left now. - Only 1 minute.
(Nervous)
The teacher finished first. The sauce is really amazing.
Okay, 30 seconds left. Chef Choi, 30 seconds left now.
- He has to get rid of oil. - Oh, he has to do that.
- Are you okay? - Yes.
- Now, the plating? - Yes.
Ten, nine, eight, seven...
six, five, four...
- It's done! - Complete.
Alright, Chef Choi finished, too. He made it in time.
- Wow, the grapes. - It looks so good.
(A brand new type of squid and pork tempura dish with chili sauce)
(Chef Lee's 'Fools rush in where Bok fear to tread')
- I'll just try the tempura. - Just the tempura without the sauce.
To get the accurate taste of the tempura by itself.
It's one of the characteristics of an epicure.
He's not going to get enticed by the taste of the sauce.
With his eyes closed...
Wow, this...
- It still tastes good without the sauce. - Really?
It doesn't need dipping sauce.
Do squid and pork go well together as tempura?
They do.
- Can you taste both ingredients? - Yes.
- How about the pickled pollack roe? - I can taste it, too.
- Really? - They're all there.
It's not too oily?
Because it's so crispy,
you don't even have time to think about it's oiliness.
Then it's perfect as a tempura dish.
Now, he's trying with the sauce.
The sauce has garlic in it.
- Yes, garlic and onions. They get rid of the oily taste. - I see. Very interesting.
With the dipping sauce...
Yes...
Is it better with the sauce?
Please tell us.
It's unspeakably good.
With the dipping sauce, it feels more complete.
I see.
Wow.
I guess it's really delicious.
Chef Sam, you're drooling.
- It looks so good. - Chef Sam was looking at it like this.
That's why I usually sit there.
Because when I'm there, I let my guest enjoy his meal. I don't drool like him.
Chef shouldn't drool, huh?
But chefs are humans, too. They can drool when they look at good food.
They can. But they shouldn't be caught drooling.
(Chef Choi is such a smart mouth)
When you just listen to him, you'd think that he'd suck at cooking.
- When he cooks, he's so different. - Because he's so good.
Do you usually put pickled pollack roe when making tempura dishes?
- Nope. - So this was your idea?
- Yes. - Since they were in the fridge, he used it.
- Do you think it was good decision? - Yes, certainly.
- You don't think it was unnecessary? - It's where it's supposed to be.
I see.
He already finished all the tempura.
He eats so well.
- Did you enjoy it? - I enjoyed it a lot.
He looks very satisfied.
(The golden proportion sweet and sour pork that will attack the teacher?)
(Chef Choi Hyung-jin's 'The Golden Sweet and Sour Pork')
Oh, that sauce in the bowl.
Let me just say this. It's simply amazing!
You'll be so surprised.
The sauce first. He might have a different preference than mine.
So try the sauce, first.
Right, right?
It's really sweet and spicy.
I told you you'll be surprised.
And the tempura by itself.
Alright, just the tempura.
- Sounds so crispy. - Yes.
The sound was so good.
Was it over-fried?
- No, it's not about that. - Okay...
- I think...it's the nuts! - I see.
- There was reason he put those nuts in. - He crushed them and put them in.
Right, right. Made all that noise.
- This tastes very interesting. - Is it?
With the sauce now.
Wow...will the student win against the teacher?
With the sauce...?
How is it?
I think that hairstyle might be really the hairstyle that an attack the teacher.
- He's going to keep that hairstyle now. - Is he going to win against the teacher?
Everyone's curious about the proportion for the sauce. Can you tell us?
5 potato starch. 3 nuts.
2 Flour. 1 Cooking oil.
That's the proportion.
And what about the sauce?
You make the broth with vegetables and fruits.
And then add 1 soy sauce, 2 vinegar, 2 sugar,
and then 5 the broth.
I see.
So please refer to that and try at home.
Sung-kyu is eating a lot.
- One thing that's kind of unfortunate is.... - Oh, there is?
Chef Lee finished first so I tried his dish first.
I think it'd have been better if it was still hot.
- I see. - It got cold a bit.
Please take that into your consideration when you make your choice.
But if you take that into your consideration, there's no need to finish it first.
- I see. - (What?)
Being able to finish first is part of the skill, huh?
I guess the other team didn't do their strategy meeting.
- No... - We did.
We met each other for the first time.
They're defenseless.
Alright, everyone will try now.
First, we'll try Chef Lee's tempura dish.
'Fools rush in when Bok fears to tread'...
'to tread'...
Wow, the inside...
This is crazy.
(Laughing...)
Gosh.
- Why? - Because it's so good.
The hot pepper was the bomb.
- He left the garlic as big pieces in the chili sauce. - Yes, yes.
I think that played a big role, too.
I'm sure all the food my friend makes is amazing but...
I've never tasted any tempura dish like this before in my life.
Squid and pork tempura...
- You don't think you can forget it, huh? - You can't forget this.
Let's keep Patti Kim's music on.
Patti Kim's 'I Can't Forget'....
Did you try it, too? Chef Choi?
Yes, I did.
Seriously though...My teacher's tempura is the No.1.
I see.
So you're less confident, now?
- No, I'm still confident. - Alright.
- Okay, we should try his dish, then. - We'll try 'The Golden Sweet and Sour Pork'.
I wonder if it's really the golden proportion.
He said he's confident.
I understand why he's confident.
People think sweet and sour pork is an easy dish to make.
They think they can just call and ta da, it's out. But it's actually
really hard to make it in 15 minutes even if all the ingredients are prepared.
Yes.
It's his first time doing this 15 minute cooking battle. But he was able to make this.
I am a fan of Chef Lee's sweet and sour pork.
But this is definitely the best sweet and sour pork I've tasted since Chef Lee's.
How was it, Chef Kim Min-jun?
I'm amazed.
If he was able to make this in just 15 minutes...
I can't even imagine how his other dishes will taste like.
Yes, it leaves you in wonder.
It's time for Sung-kyu to choose now.
Number 1 is Chef Choi Hyung-jin's dish.
Number 2 is Chef Lee Yeon-bok's dish.
- Wow, this is really hard. What am I gonna do? - Yes.
- I pressed it. - Okay, he pressed it.
It was their first competition. The teacher and the student.
Is it Chef Lee's tempura or is it Chef Choi's tempura?
Who is the winner of this battle?
Show us!
Who is the winner of this battle?
Show us!
Chef Lee Yeon-bok!
('Fools Rush in Where Bok Fear to Tread' - Winner)
Chef Lee Yeon-bok won!
The teacher is the winner.
Okay, so our show's team
is ahead with the score of 2:0.
Both dishes were so good.
I tried to keep it simple.
I remembered Patti Kim's 'I Can't Forget'.
I asked myself, 'which one will I never forget?'
Without that song, I really wouldn't have been able to decide.
You love music, huh? Very good at singing, too.
- Yes, I'm a singer. - Alright.
Chef Lee Yeon-bok was able to save his reputation and honor as the teacher.
Since it's 100th episode, I thought you guys were going to make things fun.
But you put so much pressure on me instead.
- Gosh, I wasn't even sure. - Yes, there were some pressure.
It was an honor to be here with my teacher.
- I think I'll remember it for a long time. - Yes.
And I'm sure there will be another chance.
Okay, another chance.
So what do you think now? Do you still think 'once a teacher...only once a teacher'?
No, 'always a teacher'.
- He changed. - Very touching.
Won against his student. Kept his pride. Congrats, Chef Lee!
(The original team vs. The challenger team - Score - 2:0)
(1. Put pork, egg, salt, pepper and minced onions in a blender.)
(2. Add knife marks to squid. Then add flour to them.)
(3. Layer the squid, pickled pollack roe, and the pork.)
(4. Put the mixture of flour, starch, egg, water, and cooking oil on top of #3)
(5. Fry the squid in oil.)
(7. Mix hot pepper oil, honey mustard and ketchup to make the chili sauce.)
(8. Put the chili sauce in a separate dish.)
(Chef Lee Yeon Bok's 'Fools Rush In Where Bok Fears To Tread' Full Recipe)
The chefs of our show are winning with the score of 2:0.
I'm confident of my dish.
I'll show them the result.
Who will be the winner of this amateurs cooking battle?
Oh, very thin.
- Like thread. - He's really good at cutting now.
(Chef Kim Min-jun, looks a bit clumsy)
- (Heading towards the fridge) - Did he forget something?
I wonder how the soup will taste.
You try it!
The big match awaits.
I want to keep winning.
I do not want to lose.
Go, Raymon!
So embarrassed.
- Look at him! - He's so skillful.
It's Chef Kim Duk-yoon against Chef Kim Hee-tae.
(Scorching hot cooking battle)
- Smile! - (Who will get Heung-guk's smile?)
What is this? It's the 100th episode.
I think this might be the last episode.
Subtitles by OnDemandKorea