Subtitles by OnDemandKorea
It's part 2 of our idol special.
Different levels of idols, Lee Hong-gi and Kim Seung-soo!
The two of them are the same because they still live with their moms.
I wanted to try living on my own.
So, I used a plan to live on my own.
- My studio. - This is your studio? - Yes.
That studio doesn't look like it's for music but something else!
That's the best!
I wanted to learn a dish I could make for guests when they come to my studio.
- What are you doing? A performance? - A performance!
(The best)
(Amazing dishes that are both delicious and charming)
Is he going to flip that?
(Brilliant)
It looks good.
He's eating it deliciously.
He's going in for the crab now.
(The Korean star doesn't disappoint)
Yes, yes, yes.
- It's so good! - It's good? - Yes.
Who will be ranked #1?
Raymond Kim in ranked #1 with a total of 8 wins!
Ranked first!
Let me tell you about Kim Seung-soo.
His popularity in the daily dramas are unparalleled.
He's the Park Bo-gum of daily dramas.
He's also called the EXO of mothers.
How does it make you feel when you hear these comments?
It's very awkward for me to hear them.
It becomes the talk of the town when...
journalists write headlines that are more exciting.
That's the kind of titles they like to use.
You've never gone out of your way...
to ask the journalists not to write titles such as "The EXO of mothers" or...
"The Park Bo-gum of Daily Dramas", have you?
I didn't particularly see a reason to.
It doesn't seem to bother you, does it?
I didn't go out of my way to stop them.
There are some who don't like the comparison and I read their comments.
It's understandable if some people don't like the comparison.
In reality...
you've previously been in a drama with Park Bo-gum.
One of them was "Moonlight Drawn by Clouds".
- You were in that drama? - Yes.
- That drama made Park Bo-gum very popular. - Yes.
I was the king and he was my son.
- In a historical drama. - Yes.
Doesn't this mean that Park Bo-gum...
would have known you were being called the Park Bo-gum or middle-aged women?
We saw the headlines often together.
I would say to Bo-gum, "Thank you, I'm indebted to you".
- "Let me ride your coat tail?". - Yes.
He'd say, "Don't be burdened by it and use it freely".
How caring of him.
Kim Seung-soo is a great Korean-wave star.
I'm sure you all might know but...
he's also popular in Africa.
- Africa? - His popularity there is substantial.
I had an opportunity to go visit Africa.
The first time I heard it, I thought I had heard something wrong.
- Someone called out, "Daeso". - Daeso?
- Daeso? - Yes, it's from a drama I did a while back.
I played the part of Daeso in the drama, "Jumong".
- The first son. - Yes.
I didn't know but someone told me afterward...
that the drama was aired in Africa and the viewer ratings were in the 80 percentiles.
80 percent?
- 80% saw "Jumong"? - Yes.
They told me that everyone, who was able to watch TV, watched the show.
- I was surprised by it as well. - What's this picture?
- They're college students at Tanzania. - I see.
We went there to film, but they suddenly started calling me Daeso.
It's an instant fan meeting.
- College students. - They began saying my lines from the drama.
- They called out "My father, the king" to me. - Abamama!
My father, the king.
I was so surprised.
- Abamama kind of sounds like African as well. - I know.
- Yes, it does. - Abamama!
Bambaya... Abamama!
All of a sudden, we began taking pictures together.
I see.
That's amazing.
Has anything like this happened to you?
We can't forget about our Korean-wave star!
Yes, Korean-wave star.
I only have a funny situation.
- We went on a tour in Europe. - Europe!
- We went on our Europe tour... - Yes?
A lot more people than we expected showed up for our concert.
- We all know that European guys are so charming. - Yes, that's right.
- French and Italian guys are good-looking. - They are.
We had to ask ourselves, why would they come watch a bunch of guys like us.
- Yes. You asked, "What did they see in guys like us?". - Exactly.
While we were questioning ourselves, fan letters started coming in.
The answer was in the fan letters.
- The reason why you guys were popular? - Yes.
They were very direct with their Korean.
- What did it say? - "You guys are small...
- Small? - Cute.
Cute and small.
They wrote, "Small and cute" in the letter.
- European guys are very big. - Yes.
Their facial features are very strong as well.
We're polar opposites.
You looked cute to them.
But they wrote, "I like your songs".
They liked your songs.
They liked our different charming sides.
Was it really a compliment?
I also asked myself, if this was a compliment or not.
That's why we'll be touring Europe again.
You are? Yes, I'm sure you're curious.
It's possible since he's a Korean-wave star.
- It's the first-time hearing that kind of story. - Me too.
Do you mind if I ask how long it's been since your last relationship, Seung-soo?
To be honest, it's been a while.
I believe it's been almost six years.
- That's a long time. - Yes, six years is long.
Did you do a public proposal for marriage?
- It was during a press interview. - I see.
The journalist joked and said, "How about doing a public proposal for marriage?".
I asked, "Where would I do such a thing?".
The journalist told me to use SNS or email for my public proposal.
So, I told him my fans know my public email address.
We kept on joking that I should use my email address.
The journalist wrote, "Kim Seung-soo Sends Public Proposal for Marriage".
It said I was looking for all the help I could get.
Did you get a lot of mail?
The first night, I received 350 mails.
I got a lot of mail.
What did people write?
- Well... - "It's me! Me!".
Of course! You're so quick-witted.
You're right. That kind of how I felt that night.
That's right. 350 women wanted him that night.
The letters I received were like resumes that were made from wedding advisers.
- They wrote down their whole resume. - Yes.
They sent their pictures along with their jobs.
Some people even sent their financial status.
Their financial statement?
Yes, that's the kind of information they sent. After about a month...
I had over 800 emails from women.
What was their age range?
A funny one asked, "How do you feel about having your mother-in-law be your friend?".
A mother-in-law as your friend!
- She was introducing you to her daughter? - Yes.
No, the daughter was trying to introduce herself and had written down...
"My mom is the same age as you, she was born in 1971".
"Would it be a burden to have a mother-in-law that's also your friend?".
- That was a funny letter I received. - Yes, I see.
Do you still get those emails?
- Yes, yesterday... - You got one yesterday too?
- They're still sending emails to him. - That's so funny.
I didn't think it'd be right if I ignored the emails, so I write back everyone.
- All those emails? - Yes.
He wrote back 800 emails?
I thank them for their interest.
Any which way...
we'd like nothing more than to see Kim Seung-soo with a fiancee.
I'd like to let everyone know...
that Kim Seung-soo has cooking experience and still cooks in his kitchen.
You must know how to cook very well.
It's not that I'm a good cook, but I had to before I began my acting career.
I used to run a small pub by myself.
I did all of the cooking and serving at the small pub.
I had to do all of it, no matter what.
There was a behind story to it.
I bet you're great at frying chicken.
Yes, I used to serve fried chicken.
- Sea snail salads. - Yes, I see.
Stir-fried sausages and vegetables.
Stir-fried cartilage as well.
- I also heard he used to cook three to four dishes at once. - At the same time?
I was the cook and the server at the pub.
You did it all by yourself.
If I didn't start everything at once, the dishes would take too long to serve...
and my customers would have to wait for a long time as well.
- I had to do it so it didn't come to that. - Kim Seung-soo once said...
"My cutting skills are faster than using a mandolin".
Isn't this too big of a bluff?
You're faster than a mandolin?
My mom used to make a lot of kimchee.
We would have to slice all the radish by hand for the kimchee.
- But... - Radish is hard to slice.
It's a bit easier for me to do it that way.
We need to see if his knife skills are as excellent as he states.
We'll need to immediately verify his knife skills.
- Fact checking. - Yes, we need to check.
Checking facts is important.
We're ready to humiliate him if his skills aren't as excellent as he states.
- We'll go at him like rabid dogs. - Yes, that's right.
His competition will be our representative from "Take Good Care of The Fridge".
He has seven wins to his name, but he's the weakest link amongst our winners.
- I'll make sure to finish him off. - Really?
I'll take care of it. You can all kick back.
I see.
Will the two of you make your way to the kitchen?
(The competitors enter)
Seriously?
Who will succeed in cutting all 20 slices of radish first?
It's winner take all.
It's Kim Seung-soo against Kim Poong for our cutting competition.
Get ready!
Start!
(Rapid sounds of knives begin as soon as they hear 'start')
(Kim Seung-soo's knife skills vs. Kim Poong's knife skills)
Kim Seung-soo! He's amazing!
Kim Seung-soo!
- He's not joking around! - Kim Seung-soo!
Give up! He's amazing.
Kim Seung-soo!
He's not joking around!
Poong! What are you doing?
When are you going to finish?
Kim Seung-soo is finishing up his last 10 slices!
The last ten for Kim Seung-soo.
He's amazing.
What in the world?
He's like a chef!
Kim Seung-soo! Kim Seung-soo!
He's finished. Kim Seung-soo is finished.
- What the heck? - There's a difference in his posture.
Their cutting sound is different too.
There's a difference in size because it's been a while since I last used the knife.
Yes, yes. Let's go check out his cuts.
- It's nice. - Yes, you can make salad out of this.
- He was so fast. - Yes, amazing speed.
Your speed is amazing.
The winner of this competition is Kim Seung-soo!
(Previous pub owner, Kim Seung-soo wins)
Wow, you're really good.
What did you think about his knife skills, Chef Lee Yeon-bok?
If you listen to a person cutting, then you know how good they are.
You heard how his knife sounded steady.
- That's right. - There's no doubt with those people.
There was no comparison. His posture was stable from the beginning.
You could tell he's done this many times.
You have a variety of talents.
I'm only good at slicing radish.
I'm not good at cooking.
We'll look forward to Kim Seung-soo appearing as a special guest chef as well.
Now, now. We'll start looking into Kim Seung-soo's refrigerator.
Does your mom take care of the fridge since you live with her?
Yes, it's true but I know what's mostly in our refrigerator.
Does your mom usually do the cooking?
She does cook, but I'm usually in the kitchen with her and helping her.
You're that familiar?
I bet his future wife will like that.
I know. He's like the perfect husband to-be.
Let me reveal Kim Seung-soo's refrigerator!
It's very clean.
Let me reveal Kim Seung-soo's refrigerator!
It's very clean.
- You don't purposely put a lot of items inside, do you? - No.
Let's take a closer look at the first shelf.
There's avocado in here.
How do you usually eat avocados?
I thought it looked good to mix it with pollack roe and have it as bibimbap...
so, that's how I usually eat it.
I'll make it for my mother and she enjoys it as well.
- I really enjoy eating pollack roe dishes. - I see.
You could say that I'm almost a slave to pollack roe.
- Do you like it that much? - Yes. - That much?
You must have a lot of pollack roe in here.
Could it be this? No way.
(Seeing with amazement)
- Are you sure this is right? - Is this it? - Yes.
Wow!
- It's a bag-full. - You have this much on reserve?
- He must really like it. - Yes, he does.
How long does it take you to finish this?
My mother tries to stop me from eating too much of it.
- Why? - Since I like it so much, when I start eating, I eat a lot of it.
- It's salty. - That's right, it is.
So, she tries to stop me from eating it.
I secretly eat it. I hide when I eat it.
I secretly microwave it or cook it on the fry-pan...
and place two or three on plain white rice.
I'll then take it to my room and eat it without her knowing.
He likes it that much.
If I have any leftovers...
I'll grind it up and keep it for later use.
I'll use the ground up pollack roe as base for soups or stews.
It gives the dish a more savory flavor and it seems to taste better.
I should listen up.
Do you like salty foods?
- Yes, I prefer dishes that a bit on the salty side. - You prefer salty dishes.
Most people will look for sweets when they get tired or feel they need a pick-me-up.
When I get tired, I always feel better when I have a salty dish.
He really likes salty food.
Here come the side dishes.
Radish kimchee.
- Sauteed eggplants. - Yes, sauteed eggplants.
- That's sauteed squid. - Sauteed squid!
This is sauteed anchovies.
To be honest, I eat that as a snack rather than a side dish.
- Me too! - It's nice and crispy with some salt and a little bit of sugar.
I'll take some in a bowl and eat it while watching TV in my room.
I think it tastes better that way.
- Does your mom not let you eat in the house? - You keep hiding your food.
It's because I keep on trying to eat salty foods.
My mother does it because she knows it's not good for me.
- She's thinking of your health. - Yes, yes.
The middle shelf has tomato pasta, garlic pasta and garlic cream pasta.
- Do you make a lot of pasta too? - Yes, I enjoy pasta.
I think it's a simple dish I can make often and enjoy.
To be honest, I really like vongole pasta.
I'll go out to buy clams. I'll buy clams and make it at home.
Don't you like a lot of clam in your pasta?
When you go out to eat at a restaurant and order vongole pasta, the one thing...
- that's lacking is the amount of clams. - That's right!
In order for me to feel that way...
I'll make it at home and put a mountain-full of clams in my pasta.
That's how I eat my vongole pasta. I also like perilla leaves.
- Perilla leaves? - Yes.
I'll put perilla leaves into my pasta. It's usually raw perilla leaves.
I eat vongole pasta with perilla leaves since I like the aroma of perilla leaves.
- You have your own vongole pasta recipe. - Yes.
I think the chefs need to be on their toes.
I see some sort of powder in here.
- Yes, that's shrimp. - Ground shrimp.
I'll use a little bit when I make fried rice.
- Ground anchovies? - I use ground anchovies for soy bean paste stews.
This is a Japanese ingredient.
- Katsuobushi. - Yes, katsuobushi
Plain water becomes good broth, if you add a bit of that.
You'd think he was a pro by the way he talks.
You need to watch out, Kim Poong.
- I need to learn from him. - I know.
We also have a bowl of rice.
- There isn't a lot in there. - No, there isn't.
That's about the amount I should eat. If I don't, then I'll eat too much.
- I see. - Do you gain weight easily?
I gain weight extremely well.
It's so bad that...
there was a time when I had about 3 days off of filming.
I decided to eat and drink comfortably that night.
I drank that night had dishes with soup to cure my hangover.
I ate all I wanted to eat and weighed myself that night.
I gained eight pounds in one day.
I gained eight pounds.
I'm serious. I didn't think it was possible and didn't believe it.
I checked the scale numerous times.
I gained 8 pounds.
It's easy for me to gain 20 pounds in 5 days.
- It's easy. - Can you lose weight easily too?
Truthfully, I can't.
- You can't lose it? - No, that's why...
It's amazing you can keep your figure.
That's one the most difficult things for me to do.
- It's not easy being an actor. - No, it's not.
We also have perilla leaves that you like.
There's a variety of vegetables.
Let's go to the side shelves.
The first shelf has cheese.
There's a beer here as well.
You only have one bottle of beer?
To be honest, I like soju better.
I like soju, but I don't keep it in the refrigerator.
- Isn't it better cold? - The freezer?
There are some occasions where I'll drink by myself.
When I drink by myself...
I like it when I get buzzed quickly by keeping alcohol at room temperature.
How much can you drink?
I told myself I shouldn't drink alone any more while I was drinking once.
- Why? - I realized I consumed 6 bottles of soju by myself.
- By yourself? - Yes.
- How did he drink 6 bottles? - I drank 6 bottles, but worried...
- if I should go buy more. - You ran out.
- Amazing. - I drink out of a mug.
Two cups equal a bottle of soju.
It's only 2 cups. 2 cups and 1 bottle of soju is gone.
It makes you drink fast and way too much.
That's why I try not to drink by myself.
I believe you drink much more than Hong-gi.
I can't drink that much when I drink by myself.
Like you said, you begin to drink really fast.
So, it's no fun.
That's why...
I usually face-time my friends while drinking.
- That sounds fun. - You get to talk to someone while drinking.
I drink my usual amount when I drink like that.
It's when he's with someone.
Honestly, the only consoling item are appetizers when you drink alone.
- No one likes to drink alone. - Yes, it's because of the situation.
I'll go to the market...
I'll usually buy squid or some sort of seafood at the market.
It's sort of comforting when you have good-tasting side dishes...
when you have to drink by yourself.
- You also get to eat good food. - You really are incredible.
Let's take a look at the freezer. The freezer.
- There's a lot in the freezer. - An assortment of meats.
There's mostly pork neck.
- A lot of pork meat? - Yes.
Is there a reason why you like pork neck?
- I like pork belly, but I hold back. - You're afraid to gain weight.
- Yes, I have to hold back. - I feel so bad for you.
This looks like crab. It's crab.
- It's frozen crab. - Frozen crab!
And this is squid.
- There's clam meat. - Yes, clam meat.
- Do you enjoy seafood? - I like to eat cooked seafood.
- I see. What is this thing? - Cold noodles.
I see, it's cold noodles.
Do you know how to make cold noodles too?
- It's a dish I always love to eat. - I see.
But my mom is the only one who eats it.
- Why? why don't you eat it with her? - It has a lot of carbohydrates.
- You must like noodles. - Yes, I could eat noodles 365 days a year.
I could live off noodles. I love it.
- You don't eat it because you're holding back? - Yes.
When I want to give myself an award after a hard day's work,
I'll treat myself to noodles.
He likes noodles a lot.
- You think of it as receiving an award? - Yes.
I also like radish water kimchee.
If you have radish water kimchee and summer radish kimchee...
I'll mix the two kimchee broth with a bit of sesame oil and it by myself.
That's the best reward.
- It is the best award. - Sounds delicious.
He's interested in food and is also a good cook.
That was Kim Seung-soo's refrigerator.
The most unique thing we learned from him...
- was that he loves pollack roe. - He really likes it.
- He likes noodles. - Yes.
What is your favorite noodle dish?
To be honest, it's very simple for me. I simply like champong.
Yes, Chef Lee Yeon-bok.
Yes, I enjoy it very much and wish I could have it every day.
Now, let's see which chefs need to cook for you.
Four chefs will cook with ingredients from Kim Seung-soo's refrigerator.
Chefs Lee Yeon-bok, Michael, Sam Kim and Lee Jae-hoon...
will cook with ingredients from Kim Seung-soo's fridge.
Let me reveal the dishes Kim Seung-soo is hoping for!
Show us!
"In Love with Pollack Roe Again".
- Isn't that a drama title? - Yes, isn't that a drama title?
It's a drama I recently finished. "First Love Again".
Yes, it's going off the title "First Love Again".
The next one is "Seungsoonardo Eats Meat".
- It has DiCaprio's name to it. - It's a nice title.
Can you explain the title for us?
Begin with "In Love with Pollack Roe Again".
I've tried pollack roe in a variety of dishes...
since I like pollack roe so much.
I'd like to try something different than the usual dishes.
I think I'll fall back in love with pollack roe again...
if they introduce me to a new way of eating pollack roe.
Yes, "Seungsoonardo Eats Meat". What kind of dish is that?
This would be a dish I've never tried as well.
I'd like to taste an upgraded or more delicious meat dish.
I see.
I'm sure your expectations are high since you're already such a great cook.
Now, let's start with Chef Lee Jae-hoon.
My Italian name is also Leonardo.
Really? Your Italian name is Leonardo?
- I'll take the meat dish. - The meat dish.
- Big picture. - Jaehoonardo.
He's taking his spot for meat dishes.
- I'd also prefer meat over pollack roe. - Meat!
Yes, I see. No need to look elsewhere.
- This battle will be for last place. - That's right.
The winner will have another win and the loser will be in last place.
That's nice. Naturally, that leaves Chef Lee Yeon-bok...
and Chef Michael to battle out a pollack roe dish.
We'll now start our cooking battle with ingredients from...
Kim Seung-soo's refrigerator.
The first battle will be Chef Lee Yeon-bok, with seven wins, versus...
Chef Michael with six wins.
It'll be hard for Chef Lee Yeon-bok, but it'll be harder for Chef Michael.
It's alright. I used this ingredient before on our show.
He won that battle. It was when Roy Kim was on the show.
It was "Isn't the croquette delicious?".
He put pollack roe into croquettes.
Will pollack roe be okay for you, Chef Lee Yeon-bok?
Yes, I think I did a good job of planning how to use pollack roe.
I'm quite confident today.
Whoa! He said he was confident today.
He doesn't usually make statements like that.
If Chef Lee Yeon-bok is victorious during today's match...
there will be two leaders within our group.
If Chef Michael wins today's cooking battle...
he'll have the same wins as Chef Lee Yeon-bok.
- It'll be seven wins. - I wonder who the winner will be.
(Chef Lee Yeon-bok's ingredients: pollack roe, oyster sauce, ground shrimp...
(broccoli, clam meat, shrimp, squid, bean sprouts, cabbage and squash)
(Chef Michael's ingredients: pollack roe, paprika, Parmesan cheese, perilla leaves...
(squid, bean sprouts, avocado, string cheese, mozzarella cheese)
Let's listen to what kind of dish they will be preparing.
- The name is "Polchael". - "Polchael".
Pollack roe plus Michael.
It'll be a squid dish. I'll use a lot of paprika and stuffing it in the squid.
- I'll also use avocado in the dish as well. - I see.
Simply put, I'll be stuffing everything inside the squid and grilling it.
Next to it, I'll make a refreshing salad from soybean sprouts and perilla leaves.
It'll be an easy and fast dish.
The dish I'll be making is, "Definitely Champong".
"Definitely Champong"!
"Definitely Champong".
"Definitely Champong"!
- I knew a champong dish would come out. - That's why you're so confident.
Will the champong have pollack roe in it?
I'm going to make dough. I'll put pollack roe in it.
- It'll burst in your mouth. - I'll be making pollack roe noodles.
- Wow. - In the noodle dough? - Yes.
It'll be pollack roe noodles.
After that, I'll grind shrimp and mix it with pollack roe again.
With the mixture, I'll make shrimp and pollack roe wontons.
Wontons!
I'll be making white champong, but putting in wontons as well.
It'll be the first champong of its kind.
- Amazing. - That's a strong dish.
- That's why he said he was confident. - Yes.
- It'll be difficult. - The outlook doesn't look good, Michael.
It's okay. I kind of had a feeling Chef Lee Yeon-bok...
would come out with a complicated champong dish. I want to keep it simple.
- Opposite. - It's sort of rude to make a simple dish when you have guests over.
(Doesn't have anything to say)
Michael! Does it make sense to make something simple when you have guests over?
Come to your senses!
- You need to try your best. - He told you to try your best.
Did you see Michael's composed gesture?
- No problem. - I'm curious how this battle will turn out.
I wonder, who will be the winner of this battle.
- We will now start the cooking battle. - This will be fun.
It's Chef Lee Yeon-bok, who states he will show a marvelous battle with pollack roe...
versus Chef Michael, who will show a new fusion dish with pollack roe.
In the end, who will be the winner of our pollack roe cooking battle?
We will now begin our pollack roe cooking battle!
Yes, it's the battle of pollack roe.
- Battle of pollack roe. - Who will be the winner?
Michael put his roe in right away.
- Right away. - Chef Lee Yeon-bok has his pollack roe out as well.
- He's dicing it. - Yes, he'll dice it and then use it in the flour to make noodles!
It makes me happy, just seeing the chefs use so much pollack roe in their dish.
- You're getting hungry too? - Yes.
I wonder how the noodle will taste with pollack roe in it.
He's starting to mix his dough.
(Pollack roe: a dish that will change history)
It looks harder to mix than regular dough.
It has...
- Little pebbles. - Yes, the roe will make it hard to keep mixing the dough.
(He finishes mixing the pollack roe dough)
He's letting it sit for a while for the dough to rise.
He's trying to use as much time as possible for the dough to rise.
(On the other hand, Chef Michael is...)
(2. Blanch soybean sprouts in boiling water)
- Is that squid? - Yes, it is.
He just finished cleaning the squid.
(He continues to prep his vegetables)
- Michael is getting his vegetable ready. - Yes, he's very much about being natural.
He knows vegetables very well.
If you put avocado in with vegetables...
you don't need a lot of cheese to make it filling.
(On the other hand, Chef Lee Yeon-bok begins to make his champong broth)
(Put peppers and ground shrimp into boiling water to make broth)
(He also begins prepping vegetables to make his champong savory)
- He's cutting it on a bias. - That will go into the champong, won't it?
(He brings attention to himself with rhythmical knife sounds)
Yes, the sound is rhythmical.
(4. Slice cabbage, onions, squash, broccoli...
garlic and green onions according to size)
It looks like Chef Lee Yeon-bok will be mixing something in the blender.
He's using pollack in there as well. There's pollack in there too.
The red pollack roe. He'll mix that to make wontons.
Pollack roe is in the wonton and also, the noodles.
Shrimp, pollack roe and corn starch.
(Michael is frying the pollack roe in oil)
He's using the pollack roe that way!
(5. Mix fried pollack roe, string cheese and chili powder into 4)
(The clean squid shows up)
He's starting to stuff it.
He's stuffing the squid.
- It's like squid soondae. - Yes, it really seems that way.
- Is that it? - He's closing it with toothpicks.
- He's showering the squid with oil. - Yes, and oil shower.
And now, he's starting to cook it!
He's putting a pan on it.
That's also Michael's specialty.
The squid is getting aromatherapy.
(He'll say anything)
Chef Lee Yeon-bok is also using squid.
- Squid can't be missing from champong! - It'll bloom like flowers in the broth.
Look at his knife cuts!
You're all watching champong, white champong...
being made on the scene. You're watching it live here.
(6. Make knife cuts into the squid and slice into appropriate size)
He's prepping all of his ingredients first.
I think he's going to roll out his dough now.
He seems to be rolling out his dough.
He placed flour on the board first.
Just as we thought, the dough is rosy...
because it has pollack roe in it.
- I wonder if it'll really turn into to noodles. - I know.
- I'm afraid the noodles will break. - Yes, exactly.
- I need to keep rolling it out. - He needs to keep going. It's taking a lot of time.
(The stuffed squid is beginning to brown nicely)
- What is that? - If you don't press it down, the squid will start to rise.
It'll become round.
It also cooks better if you keep it pressed down.
(He begins to make his soybean and perilla leave salad)
(8. Rinse balanced soybean noodles in vinegar and place in ice water)
- He keeps folding and rolling. - He needs to do it repeatedly.
He's working so hard, his name tag might fall off.
Today's competition is very hard. He doesn't have much time either.
He has to make broth and also make wontons.
He's also stir-frying his vegetables as well.
- He's doing it lightly. - I see.
On the other hand, Michael has time to spare. He looks very happy.
Can you smile for us, Michael? Yes, that's nice.
Michael is very relaxed.
He doesn't have much time left.
I hope his noodle dough comes out nicely.
- It's starting to come out nicely. - Yes, it is.
He's cutting them into noodles.
It doesn't matter if pollack roe is in there.
I wonder what kind of champong will be made.
(He begins to concentrate on his champong broth)
He seems to be finalizing the broth for his white champong.
(10. Place sauteed vegetables into the shrimp broth and add...
clam meat, squid, oyster sauce to make white champong soup)
- He's putting in the wontons. - Yes! He's adding the wontons.
(11. Place small amounts of shrimp and pollack roe mixture into the soup)
(Michael begins to extract liquid from the soybeans)
(He adds Seung-soo's favorite perilla leaves)
He's cutting carrots with time to spare.
(10. Use a sieve to extract liquid from soybean sprouts and add julienne...
perilla leaves, carrots, olive oil, salt and lemon juice to make a salad)
(11. Add sliced onions into 10)
- Kim Seung-soo? - Yes? - Can you go on-site since there's 5 minutes left?
Sounds good. Let me try "Polchael" and "Definitely Champong".
(He rolls around the squid to cook all the side evenly)
He's cooking the sides of the squid now. The sides!
- How does it smell? - The smell?
- Fantastic. - Fantastic.
- It smells so good. - Does it?
Oh, yeah!
- Try the soup. - The soup! I'll taste the soup.
The soup? How does the soup taste?
It's exceptional!
- He likes things a bit salty. - This is salty enough.
- The noodle will be salty as well. - Yes, because it has roe in it.
Yes, the noodles will be salty.
Yes, the noodles are done.
(13. Rinse noodles in cold water and pour...
hot broth over noodles to bring up temperature)
(14. Place pollack roe noodle in a bowl)
(Just then, Chef Michael begins to start plating his dish)
(12. Place soybean sprout and perilla leave salad onto plate)
(Lastly, he begins to cut his nicely browned squid)
Wow! Look at the insides. Look at that!
- It came out nicely. - It came out really nice.
(Steals the spotlight)
That looks really good.
Yes, it looks really delicious.
- It came out perfect! - He's even putting in lemon slices.
(He places fresh lemon slices in-between the squid)
(14. Place lemon slices and finely sliced peppers in-between the squid)
- He's very relaxed. - There's ten seconds left! Ten!
Nine!
Eight!
Seven!
Six!
Five!
Four!
Three!
- Whoa! - He scared me! He's finished!
Yes, he's finished. It's all finished.
We're all done. There's a lot of clams in here as well.
It's filled with clam meat.
(Wow)
(The smell is amazing)
(The white champong is filled with pollack in its noodle and wontons)
(Chef Lee Yeon-bok's "Definitely Champong".
He's going to try the champong first.
It looks good.
- I'll try the soup first. - The soup first. - Yes, that's important.
The flavor is important.
- How is the seasoning? - Is it perfect? - Yes.
- First, the broth is... - Passes? - Yes, passes with flying colors.
- He likes it salty. - He's he likes a lot of seasoning.
- The seasoning is just right. - It is? - Yes.
- I'll try the noodles. - The noodle color is different.
- Yes, it is. - I'll try it with the vegetables.
It might be hot.
(Inhales)
He's a good eater.
(What does Seung-soo's soul food, white champong, taste like?)
(Yum)
- The pollack roe's aroma... - You can smell it from the noodles?
The pollack roe's aroma comes up.
I believe it's the first time anyone has used pollack roe in their noodle.
I know. That champong is one of a kind.
This can't be used as a hangover soup. It calls out for more alcohol.
Today's theme is alcohol.
(Happy)
He's going to try the wonton now.
- I'm looking forward to that wonton. - It has shrimp, pollack roe...
and what else is in there?
- Shrimp and pollack roe. - Corn starch.
I didn't put anything else in it since the roe is salty enough.
There's only shrimp, pollack roe, corn starch and egg whites.
- Wontons! - The dish makes sure I can taste pollack roe in every bite.
- In there? - You can fully taste it. - Yes.
You can really taste the pollack roe in the wonton and...
then you get an essence of pollack roe in the noodles as well.
I usually eat red champong...
but I think this might be better than red champong.
- The soup. - Try taking a big sip first.
I know.
You look like you're in a commercial.
A commercial.
How is the soup?
I wasn't going to drink by myself but...
I think you're going to drink another six bottles.
What if this were to sell this at a Chinese restaurant?
This is 100% fool-proof.
- It'll be a success? - Yes, 100%.
- I'd pay about $12.50 for a bowl. - $12.50?
- Even if it was $20.00... - What if it costs $20.00?
I wouldn't think of it as a waste of money.
- I think you'll all think differently after tasting this. - You think so?
(Grilled squid stuffed with fresh vegetables and pollack roe)
(Chef Michael's "Polchael".
- There a lot of things inside the squid. - My goodness, there is.
It's totally stuffed.
- Do you see the pollack roe? - I do, I see it in there.
They're speckled everywhere.
It's because it was cooked and the squid was grilled too.
(He takes an elegant bite)
It feels so good to eat food while you smell its aroma as well.
He's taking it slow on purpose.
(He has lots of affection for the dish)
- It looks delicious! - There a lot in there. It's a mouthful.
(Continues to chew)
- It's taste I wasn't expecting. - Really?
Is it fantastic?
What didn't you expect?
I kept watching thinking the dish was going to be healthy and sort of organic.
To be honest, this is a really healthy dish but...
I didn't want to eat healthy dishes anymore.
- You had to keep eating it. - Yes.
I had to keep eating this kind of food.
Put everything aside, it's just delicious.
This dish is so delicious, that if all healthy dishes tasted this good...
I wouldn't have to eat anything else and I'd happily eat this.
He's trying the salad.
I wonder if he'll like the salad.
He said it would be crisp.
I like this salad.
It fits Kim Seung-soo's taste.
It's very fragrant and it has everything I like in it.
It also has my favorite, perilla leaves.
But this salad is fascinating to me.
I've never tasted anything like this before.
What's so fascinating about it?
I don't know, but it just tastes delicious.
Like I said before, but it's probably the paprika.
- The aroma of paprika should be in there. - Paprika.
Does the paprika do something to the dish?
- The aroma is very nice. - The aroma is nice. - Yes.
You don't need to dip it in soy sauce?
- The flavoring is spot on. - It's not bland? - No.
- It's good. - That's great.
I'd like to try making this at my studio.
- In your studio! - Yes, I think this would be a great dish.
- It'll look glamorous. - Yes.
How much do you think that costs?
I don't know how to put a price on this.
I think I would rather put in a month's order and keep eating it.
- You'd keep it on reserve? - Yes.
- Remember how he mentioned he could gain weight easily? - Yes.
- I can see why. - He's a good eater.
- You'd gain weight if you ate that way. - That's right.
You'd gain 8 pounds easily.
- You eat well. - You eat really well.
- You'd gain weight if you ate healthy food this way too, wouldn't you? - Yes.
Great. Shall we try the dishes as well?
The first is Chef Lee Yeon-bok's "Definitely Champong".
- Should we try the soup first? - Yes, you should try the soup first.
(Screams)
Come on!
- Come on. - Come on!
(Slurping)
The seasoning is spot on.
Does the broth taste this way because you put in ground shrimp?
- Yes, ground shrimp. - That's why it's so refreshing.
The wonton is the highlight.
It's the trademark.
It's the trademark for "Definitely Champong".
Wow, this is really good.
There's nothing more I can say about how it tastes.
If I knew I'd be eating this the next day, I'd probably get...
really drunk tonight.
If you knew you'd be eating this or knew where they sold it?
Yes, I would purposely drink a lot and go look for this the next day.
- It would be great for hangovers? - It's refreshing.
It's now time for Chef Michael's "Polchael".
This is good.
It doesn't taste like anything we've tasted before.
It tastes like we took only the toppings off of a pizza.
- I was going to say the same thing. - Just the toppings.
It tastes like he rolled up all the toppings of a pizza.
How do you like it, Hong-gi?
- It's astounding. - It's astounding?
It's a dish I'd like to boldly try.
- I can peel the squid's skin. - I know.
I think it's the most concise dish we've seen all today.
I know and all you have to do is smile after you're finished.
To be honest, he put in a lot of ingredients.
But the stuffing and the squid became one in the dish.
If you go near the sea, they'll catch fresh squid and...
they'll steam whole squid with all of its intestines as well.
It's only possible with really fresh squid.
It felt like we were eating that squid with all of its intestines.
- Yes, it even looked like it too. - Visually, that's what it looked like.
- It had a bitterness to it too. - Yes, that's right.
I'm really jealous of you two.
- You can eat these kinds of dishes every week. - Yes, that's true.
He might try to take our place, if we're not careful.
- We need to watch Lee Hong-gi. - Come on!
- Hit it! - Come on!
Right now, I don't kind of feel like I don't know what to do.
"Definitely Champong"...
seems like a woman that I've always idealized as my perfect type.
As I'm looking at the woman I've always idealized...
another strange woman's scent passes me by, but I can't stop thinking about her.
That's what Michael's dish tastes like.
- How can you make a decision? - What are you going to do?
You can't seem to forget the scent of a woman, who just passed you by.
- You should've followed her. - You go to find her, but she's no longer there.
Jung-hwan seems like he's had a lot of experience.
Don't you think so too?
How can you imagine things like that?
When did you do that? Did you follow her?
You must've followed her.
- What? - I told you not to go.
I have to, it was Hae-won!
- Is that so? - That's why we got married.
Is that right?
- Of course. - Really?
"Polchael" is number one and "Definitely Champong is number two.
- I pressed a button. - Kim Seung-soo made a choice.
I wonder who the winner is. Show us the answer!
- Show us! - I'm so curious.
Will Chef Lee Yeon-bok be in the lead, as well or...
will Chef Michael catch up to Chef Lee Yeon-bok?
Let's verify the result!
What is Kim Seung-soo's choice?
What is Kim Seung-soo's choice? Who is it?
Lee Yeon-bok!
Lee Yeon-bok! Chef Lee Yeon-bok has won.
It was Chef Lee Yeon-bok who was chosen.
Out of all the healthy dishes I've eaten before, this was by far the best.
- It was the best. - Michael's dish? - Yes.
But, at my age...
I think I have to follow my ideal type than go out on a whim.
- I can't be bothered with a strange woman. - No, you don't have time to waste.
I think Lee Hong-gi could chase after her at his age.
- If you chase after the wrong woman, it might take you longer. - Of course.
I think so too.
- You should stay with your ideal type. - Yes.
Chef Lee Yeon-bok is also in first place with his eighth win! Congratulations!
- Congratulations! - He's in first place as well.
Congratulations.
We'll now start our second cooking battle with ingredients from Seung-soo's fridge.
Both the Italian chefs have five wins to themselves.
It will be a battle between Chef Sam Kim and Chef Lee Jae-hoon.
- The winner will no longer be in last place. - Yes.
Chef Jung Ho-young, who was also in last place got out of it.
- In the end, there will only be one. - Yes, it'll be a lonely place.
- Very lonely. - Yes, that's very true.
They're even with one win and one loss between them.
Lee Jae-hoon won when Seolhyun was here.
Sam Kim won when Hyolyn was here.
Today, our guest is twenty years older than them.
You'll have to grab the taste buds of a middle-aged man.
(Lee Jae-hoon's ingredients: oyster sauce, ground shrimp...
broccoli, perilla leaves, clam meat,
shrimp, cabbage, pork neck, shitake mushrooms...
penne, sliced cheese, sauteed shitake mushrooms)
(Sam Kim's ingredients: oyster sauce, broccoli, paprika...
perilla leaves, pork neck, shitake mushrooms, cherry)
What kind of dish will you be making, Chef Lee Jae-hoon?
The title for my dish is...
"Oh, Champs-Elysées Wraps".
- "Champs-Elysées Wraps"! - "Champs-Elysées Wraps"?
I'm going to make a dish made in French homes.
I'll blanch cabbage and use it as a wrapper to...
wrap ground pork, onions and mushroom. The paste is called duxelle.
I'll put all those inside the cabbage. I know he also likes perilla leaves.
I'll also wrap cheese and perilla leaves with the cabbage.
I'll also make a spicy sauce with the variety of seafood that I have.
He's trying to attack with French cooking today.
When he cooks dishes that he hasn't specialized in, his win rate is 5 to 1.
That's Chef Lee Jae-hoon.
All my fundamental knowledge is based off Italian cooking but...
I don't like to stick to one thing. I'd like to be an international chef.
He wants us to see him as an international chef.
The dish I'll be making today is...
"May I Win with Pork?".
Of course, you may win with pork.
- Is it pork? - Yes.
- It'll be a steak using pork neck. - I see.
I'll stir-fry mushrooms and stuff it into the pork to make a pork steak.
I'll also be using the perilla leaves.
I'll mix garlic, lemon and olive oil to make a refreshing...
paste that resembles a sauce from Italy.
I'll make gremolata with perilla leaves.
- Gremolata? - Gremolata?
Gremolata?
Yes, gremolata.
- You didn't know at all, did you? - No, I didn't.
- Gremolata? - No, I didn't know either.
Good for you.
Good for you?
It looks like a lot of our chefs have become television personnel.
(Pro television personnel reaction)
Sounds good.
Who will finally be able to escape from being in last place?
They might be the laughing stock of our show...
but he always shows us perfect dishes.
Today, it's a battle between Chef Sam Kim claims to have prepared...
the perfect meat dish against our international Chef Lee Jae-hoon, who is...
known to make regular ingredients into masterpieces.
In the end, will a meat dish that will...
suffice Kim Seung-soo be born today?
We'll start our battle to escape from last place!
Well, we're starting another battle.
Sam Kim! How much sugar are you putting in there?
Did you just put sugar in there?
It's syrup.
He puts something else in too.
- Cherries? - Yes, cherries.
- Cherries? - Oh, cherries.
He's making a syrup with cherries, water and sugar.
If you marinate meat in there, it'll coat the meat and make it shine.
Pork goes really well with sweet ingredients.
It's good to marinate with it and also give it aroma.
(Chef Lee Jae-hoon places shitake mushrooms in boiling water)
- It's shitake mushroom stems, right? - Yes.
He's boiling only the shitake mushroom roots and cabbage.
He's making broth.
(He slices onions and places them in an oiled pan)
(2. Begin to stir-fry onions and mushrooms)
I'm grinding the cooked mushroom and onions together in the blender.
This will be the stuffing.
He's starting to cook the pork first.
Chef Lee Jae-hoon is already cooking the pork neck.
(4. Begin cooking pork and season with salt)
(5. Dice cooked pork to appropriate size and begin to mix in blender)
Chef Lee Jae-hoon is grinding his cooked pork.
He cooked it before grinding it?
The pork might not fully cook in the wrapper if you don't cook it previously.
(Chef Sam Kim also gets a blender ready)
(Garlic)
Is Sam Kim grinding garlic and mushrooms?
- Yes, garlic. - You're mixing it all together?
Usually people throw away the mushroom stems...
but he's cooking it so, he can use it as stuffing.
(Inside?)
It'll be sandwiched inside.
He's sauteed the mushroom with butter and he'll be stuffing that inside the pork.
It's a very skilled technique.
(It's now time for him to take out the pork)
Chef Sam Kim has taken out the pork neck.
Do you think it's marinated? It was in there for a short time.
He's making a thin cut into the pork.
He's going to put the ingredients from the fry-pan now, isn't he?
He's not slicing the whole thing, but making a pocket.
- It's like a lucky bag. - He's stuffing it in there.
(6. Stuff the pork with the mushroom and garlic mixture and close with toothpicks)
(7. Season the stuffed pork with olive oil, salt and pepper)
(Checks the time)
(In a trance)
The chefs are much more busy and spectacular...
than the way I saw it on television at home.
- Isn't it? - Yes.
- I didn't know they worked this hard. - Of course. They work very hard.
(Chef Lee Jae-hoon takes out his cabbage)
What ingredients will go into the cabbage wrap?
I'm putting in perilla leaves, cheese...
and the two ingredients I mixed in the blender.
I'm also putting in sauteed shitake mushrooms.
It's two mixtures.
(6. Place perilla leaves, sliced cheese, minced pork, shitake...
mushroom duxelle, mustard into the cabbage and roll)
- That looks delicious. - Yes.
(Sam Kim also has perilla leaves out)
Sam Kim has a bunch of perilla leaves out.
- Perilla leaves! - Olive oil. - Olive oil.
Lemon.
(8. Grind together perilla leaves, garlic, olive oil...
lemon juice and salt to make perilla leave gremolata)
Other than Chef Lee Yeon-bok, everyone has used perilla leaves.
Yes, it's because Seung-soo likes the smell of perilla leaves.
They all run to it if our guests say they like something.
- Of course. - Our chefs will stop at nothing to use the ingredient.
I was going to use it too, but didn't have enough time.
Where is the meat you were stuffing, Sam Kim?
It's right here.
- He hasn't started cooking it. - Not yet?
- Will he have enough time? - He'll need some time to cook it.
- It's also stuffed too. - Will he have enough time?
5 minutes is plenty enough time.
- 5 minutes! - 5 minutes left!
- Ahn Jung-hwan? - Yes! I'll go to the cooking site and report back to you.
(Chef Lee Jae-hoon starts to prep onions again)
(He also adds garlic)
(He begins to shell shrimp and cut them in half)
(7. Place onions, whole garlic, shrimp and clam into a frying pan)
Chef Lee Jae-hoon has shrimp on the pan.
- I'm going to stir-fry shrimp and clam meat. - I see.
Please use a lot of clam meat since Kim Seung-soo likes clam meat.
(8. Add tomato sauce, vegetable broth, oyster sauce...
peppers and make a sauce with chili paste)
Chef Lee Jae-hoon is making a lot of different things.
Can you tell me what this is? Is this tomato sauce?
- Tomato sauce and chili paste. - It's tomato sauce and chili paste.
He's cooking it again in the sauce.
(Chef Sam Kim begins to make his sauce as well)
(10. Add garlic and vinegar into an oiled pan with cherry syrup)
(11. Make steak sauce by adding oyster sauce to 10 and controlling the heat)
I bet the sauce will taste great.
- What kind of sauce is that? - It's steak sauce.
Oh, steak sauce.
(What is Chef Lee Jae-hoon taking out?)
He's putting penne in here.
- He said he liked noodles. - That's why you're putting in penne.
I'm also going to put in a bit more ground shrimp.
I have to mix it well.
Seungsoonardo has to eat it. How does it taste? Is it good?
- I think Seungsoonardo will like this. - Really?
- Is it spicy? - Yes, it is. But I think it could be stronger.
It'll be better if it's stronger, but it's good.
- He seasoned it more. - He put in oyster sauce.
More oyster sauce.
- There's oyster sauce in a French dish. - I guess so.
It kind of more of a Thai feel to the dish.
It's more towards "Sawadeekap".
- It's because he's an international chef. - I see.
(Chef Sam Kim begins to cut his broccoli)
(12. In an oiled pan, begin to stir-fry diced broccoli)
(13. Finely dice cooked paprika and add to steak sauce)
(As soon as he flips his pork steak...)
- The pork is starting to cook. - It's browning nicely.
The pork is cooking.
The inside isn't cooked all the way yet. He might not have enough time.
- I know. - It's still a bit red inside.
He should've put the steak on earlier!
He's pressing it down.
(He causes an accident trying to put more pressure on the pork)
What are you doing?
- I dropped some syrup. - Performance.
- Is that so? - Yes.
- He's trying to put on a performance? - Yes.
- Is it a performance without any meaning? - Yes.
- It'll be the end if this doesn't cook. - That's right.
You only have 3 minutes left.
He's trying to spoon melted butter into the middle.
- He's trying to put it in the sides. - Yes.
He's starting to take things out.
(He takes out the cabbage roll first)
(He begins to plate the sauce first)
- You have 1-minute left! - No, no!
You have 1-minute left!
- The pork isn't cooked yet. - Really?
Will you be able to finish, Sam Kim?
His lips have turned into a square again!
- It's those lips again. - Square lips!
Just as I thought!
- Was it too hard for last place chefs? - It's cooking.
It's cooking, it's starting to cook.
- He can't cook his meat! - He can do it. He can.
Don't you need to cook the sides more?
- There's only 30 seconds left. - 30 seconds left.
- We might only get a piece of the meat. - I know!
He's putting on decorations.
- Lee Jae-hoon is plating his dish. - He has time on his hands.
- Lee Jae-hoon is finishing up. - He's almost done.
You have 15 seconds left!
- 15 seconds! - There's no time left.
- Is the meat cooked? - No, not yet.
It sounds like a soccer match.
Seven!
Six!
Chef Lee Jae-hoon is done!
Six!
- Chef Lee Jae-hoon is done! - Four!
Three!
Two!
One!
Wrap it up, Sam Kim!
Both dishes, tailored made especially for Kim Seung-soo is finally finished.
Kim Seung-soo looks like his mouth is watering, since he keeps swallowing.
- Do you like the way it looks? - First of all, the food looks really delicious.
The color is beautiful. It's something I'd love to eat...
but I wish I had someone to share these dishes with me.
- The dishes are really beautiful. - Yes, they are.
(Cabbage wrapped meat is drenched in a spicy seafood sauce)
(Chef Lee Jae-hoon's "Oh, Champs-Elysées Wraps".
It's a French home meal...
but it seems like a mixture of different countries.
- It kind of has a Thai feel to it. - Do you smell Thai in there?
Yes, there is a bit of Thai in there.
I used to be an athlete in France and I never saw dishes that looked like this.
Doesn't it also look like a rolled cabbage Japanese dish?
It does.
It's mostly an Eastern European dish.
- Eastern Europe? - France is in Eastern Europe?
You should eat it with the sauce.
My goodness.
He put the whole thing in his mouth since it's a wrap.
- With the sauce. - Eat it with the sauce. - He wants you to eat it with the sauce.
(A spoonful of sauce)
It does look tasty.
I'm sorry...
but this isn't French and I think Korean will like the dish much more.
It seems like a Korean dish.
- The sauce is... - Yes?
Is it like a Korean broth?
- Do you like it? - This also calls for alcohol.
The soup itself gives off a nutty flavor like a lot of Korean dishes.
The aroma of shitake mushrooms is strong in the wrapped meat as well.
He put it in after grinding it.
Yes, it makes the dish excellent because he ground it.
It tastes is wonderfully exquisite.
It's the kind of dish that I'd like to share with a woman, who likes Korean food.
He's bringing up women again.
It's a dish I'd like to make while setting the right mood with a woman.
He also put in so much...
- There's lots of clams in there. - Yes, lots of seafood.
- It's really... - That looks really delicious.
- It has a Korean feel to the dish since he put in chili paste. - And perilla leaves!
- He put in chili paste! - Yes, I put in a little.
I can tell he's been lonely by the way he devours his food. It's very noticeable.
He could also be very hungry.
Someone should be next to him eating this.
I hope he finds a woman very soon.
- He's a good eater. - The soup must be really nice.
- The soup is... - He keeps going for the soup.
This cabbage roll is impressive...
but this part is already a great dish in itself.
The sauce itself.
This one part of the dish is already wonderful.
(A mushroom stuffed pork steak with two different sauces)
(Chef Sam Kim's "May I Win with Pork?")
- He's obviously giving you a meat dish. - Yes.
It is a meat dish battle.
- You'll want to eat the perilla leave gremolata with your steak. - Just a bit?
The biggest factor for Chef Sam Kim's dish is...
- Whether it's cooked? - Yes, whether the meat is fully cooked.
- It's cooked. - It's nicely cooked.
It's cooked perfectly.
- Is it? - Yes, try it with the butter inside.
You need to eat it with the sauces.
Now! He's trying it.
I wonder if it's cooked.
If it's not cooked, the meat will smell gamey.
Bit of the raw meat will be left over as well. Is it cooked?
It's cooked and I think the proportions are right on.
Everything is to proportion and the aroma of mushrooms if abundant in here.
It also has the aroma of perilla leaves, which I like very much.
- It's the first time I've seen a pork neck like this. - That's true.
Most of us only eat pork neck when we go camping and grill it on the BBQ.
I couldn't think of any other way to cook pork neck.
It's really a unique dish.
The most important part was for the meat to be cooked.
He kept it as a steak and stuffed the middle like a sandwich.
I'm curious to know what it tastes like.
Wow, it was nicely cooked.
That's the way you should eat meals. With the sauce, too.
(Seungsoonardo's mouth vacuums in everything like the black hole)
The nutty butter aroma keeps coming up as well.
Geez, you make everyone hungry when you eat.
The first taste and aroma you get when it touches your lips is very unique as well.
Didn't he marinate the pork in the cherry syrup?
- Can you smell the cherries? - Yes, I can.
It's really unique that you can taste a bit of sweetness as well.
I bet you can keep eating it with that kind of sauce.
- He's taking another bite. - He's a really good eater.
The more I see him, the more I want to try it.
- This is the true me. - This is the way you eat, but you have to hold back.
I believe him when he says he can gain 8 pounds in a day.
- It's not impossible. - You didn't believe him at first.
- It's possible for him to gain 10 pounds. - Yes, he's a good eater.
To be honest, if I was allowed to eat as much as I wanted...
I would be able to eat all of the four dishes I had...
as one meal in one sitting.
- Really? - Yes.
- Remember how I said I liked noodles? - Yes.
I've eaten 4 ramens at the same time.
- Four? - Yes.
It would only take me about...
10 minutes to eat all of it.
That's about how much I would eat.
How hard does he need to work for him to make sure he doesn't gain too much weight?
- I couldn't do it. - That's incredible.
Shall we try it as well?
Let's start with Chef Lee Jae-hoon's "Oh, Champs-Elysées Wraps".
- "Oh, Champs-Elysées Wraps". - Yes, let's try "Oh, Champs-Elysées Wraps".
The initial smell seems more like a Korean dish.
- Are you sure this is a French home dish? - The sauce is delicious.
The sauce has a lot of clam in it.
(Wow)
Isn't the sauce good?
(Marveling at the taste)
This is why you had so much of it.
I couldn't come to my senses.
He used the perilla leaves very well.
It's like a fusion Okinawa home cooked meal.
It's more Okinawa and not French?
It's more like an Okinawa homemade dish.
- Where they have a lot of US military bases? - Yes.
- Yes, you know what I mean? - It's almost a very thick form of Tom Yang Soup.
Since there's seafood in there, it almost tastes like...
a refreshing seafood army stew.
No one is bringing up French in any of this.
But the title of the dish is "Oh, Champs-Elysées Wraps".
The way you wrap the meat is French-style cuisine.
- The sauce is more Korean. - That's what I thought.
- The soup! - It's fabulous.
I'm going crazy over it.
- This really hits the spot - It's amazing.
- I actually had the wrap first. - I see.
- I really liked the texture of the meat. - Yes, it was good.
That's why I left the soup for later.
The stew is made from seafood and my goodness!
(In awe)
This is driving me absolutely crazy.
I know.
Let's try Sam Kim's dish, "May I Win with Pork?".
Let's see if the dish is capable of winning.
Wow, the sauce is refreshing and delicious.
The perilla leave sauce is great.
I think it'd be great to make the sauce at home and eat it alongside pork.
You can use it in wraps.
In my opinion, the pork was cooked perfectly.
If you cook this any further, it would be tough and you'd need more sauce.
When you taste the aroma of cherries, he paid attention to all the details.
I like the way it was cooked. I wouldn't want it cooked more.
I liked the bottom sauce more than the perilla leaf gremolata.
- Yes, it's good. I liked the mushroom and garlic too. - Yes.
- It's delicious. - Sam Kim is good at making sauces.
He never goes wrong with sauces.
The meat was marinated perfectly in that short amount of time.
I'm sure the temperature was important...
but he marinated it perfectly and it didn't smell gamey at all.
- The pork was delicious. - I see.
It doesn't smell gamey at all.
There are a lot of compliments about Sam Kim's dish.
The decision is up to Kim Seung-soo.
Number one is Chef Lee Jae-hoon...
number two is Chef Sam Kim.
- Come on! - Come on!
(He's made a decision)
He's made a decision.
Who did Kim Seung-soo choose in the end?
Will it be Sam Kim or Lee Jae-hoon?
Show us the results!
- I can't watch. - Who is the winner?
- Show us the results! - I can't watch.
Who is the winner?
Who is it?
Lee Jae-hoon!
Who is it?
Lee Jae-hoon!
Lee Jae-hoon's dish was chosen.
Unfortunately, Chef Sam Kim didn't win today again.
I believe I ate the best pork neck steak I could ever have in my life but...
I can't hide the fact that I'm Korean.
I couldn't put my spoon down when I was trying Chef Lee Jae-hoon's soup.
The sauce underneath was aromatic and delicious.
I felt like I could drink with anyone if I had this dish with me.
- I think people, who like alcohol will especially like this. - That's true.
This is the way Chef Lee Jae-hoon escapes from being in last place.
Let's put a star on you. It's his sixth win.
- Sixth win! - Come on!
Congratulations!
Come on!
Yeah!
The trendiest men these days, Kim Min-seok and Kwon Hyuk-soo!
Weren't you a chef before?
I heard you were the king of sushi-makers.
Jung Ho-young and Kim Min-seok.
Let's start making sushi! Start!
- They need to make five. - He seems relaxed.
- They're making the shape of the sushi right now. - Yes.
(He tries to secure his position as Mr. Sushi King)
(Who will be the winner of sushi-making?)
How does it taste?
(Standing ovation)
I would love to taste the ramen my grandmother used to make for me)
The ramen your grandmother made for you?
You must be hungry, Min-seok.
Go next to your grandmother!
He's massaging his grandmother's shoulders.
It's pot rice versus stone pot rice.
(The grandmother chefs would like to feed their hungry guests a great meal)
Think of your grandmother while eating.
Thank for the meal, grandma!
It's important how well the noodles are cooked.
Doesn't it make you feel good?
He's trying another bite.
- A tear just dropped. - This is what my grandmother's ramen tasted like.
(Every Monday nights at 9:30)
Why did you come home so late?
Subtitles by OnDemandKorea