Subtitles by OnDemandKorea
Turn your leftovers into fine dining!
Korea's top chefs will empty out your fridge.
A high-quality cooking show, Take Good Care of The Fridge!
Good to see you all.
Every Monday night...
they make us ask, "Is this for real" every time we eat their meals.
Top chefs! Let me introduce our eight chefs!
- Welcome. - Good to see you guys.
We'll be doing our show with 8 chefs again.
I'll be introducing our fridge owners for today.
Middle-aged people will be...
automatically summoned when they hear our guest's names.
I'm sure you're curious who they are. Let me introduce our fridge owners!
Come on out!
(Who will be our guests today?)
They are today's refrigerator owners.
Our eternal Madonna and Dooly, Byeon Jin-seop and Kim Wan-sun!
- Nice to meet you! - Welcome!
Welcome to the show. Yes, this way.
He's the one who sang, "I like girls, who make good kimchee fried rice".
He's the first to sell a million records in Korea!
He was the original singer to have an army of fans.
The G-dragon of the 80s and 90s generation.
The original king of ballads and Korea's Dooly, it's Byeon Jin-seop!
Nice to meet you.
He hasn't changed a bit. Yes, we have Byeon Jin-seop on the show.
- This person... - Be good, do it right.
"Dance to the rhythm", is this right?
She's Korea's version of Madonna and conquered all of Korea with this wave.
The godmother of sexy singers, followed by Uhm Jung-hwa, Lee Hyo-ri and Hyun A.
It's Kim Wan-sun, the original sexy queen.
- Kim Wan-sun! - Yes, hello.
(Welcome)
I'm sure all of you know them from when you were in school. What do you guys think?
The first piano music book I bought was "Wish List".
- Yes, they used to sell yellow music books in record stores. - Yes, they did.
- Piece music. - Yes, they used to sell piece music books.
They always used to sell out on "Wish List", "Dear My Lady" and "Lola".
- I see. - I always went.
That's why I always wanted to date a foreign lady when "Lola" first came out.
No one was named Lola, back then.
My love, Lola. Yes, that was the song.
It's already been 30-years since these two first debuted as singers.
Kim Wan-sun debuted in 1986. It's been 31-years since she debuted.
Byeon Jin-seop debuted in 1987.
It is his 30th anniversary as a singer.
Byeon Jin-seop's debut album...
was the first recorded million-seller in Korea.
In one album, he had "Being Alone"...
"Like the Birds", "Is It Too Late?", "The Only Thing I Can Give You, Is Love".
I know all those songs.
- These were all in your first album? - Yes, my first album.
- That's amazing. - The first album was a million-seller.
- The second album was a million-seller again. - The second album sold more.
- The 2nd album sold more? - Yes. - What songs were in that album?
- The 2nd album had, "Back to You". - "Back to You".
- "Wish List" - "Wish List" was on the second album!
- It also had "Dear, My Lady". - "Dear, My Lady"!
- "Lola". - "Lola" I can't believe this.
- We used to sing "Lola" but changed the name to the girl we liked.
How did you know that?
- Was the second album white with a sketch of you on it/? - Yes.
- Do you remember that? - I still have it at home.
- You do? - I bought the same tape since my first tape began dragging.
- This is more than huge. - It's amazing.
- He's the one, who gave us this information. - Yes?
Byeon Jin-seop earned the most amount of money in 1990.
Is this true?
- Just in 1990. - I see, 1990.
- Just that year. - 1900. - Yes.
- I believe I had $1.5 million in profits back then. - $1.5 million?
- Back then? - Wow, back then.
- $1.5 million these days a lot of money. - Yes, it is.
Our annual salary back then was around $70,000.
Is it true that the producer built a building on Garosu Street, back then?
After we released the first and second album...
the CEO of the company built a building there.
- Does he still have that building? - Yes, he does.
- That's amazing. - Where did you build your building?
My image will be bad and people will ridicule me if I say this.
- Why? - It was a long time ago.
- You can say it now. - It doesn't mean I didn't put effort into what I did.
I'm still working a lot and putting in effort.
I train younger singer and I'm still producing songs.
I've also spent a lot on them as well.
He's not just rolling in money by himself.
He's saying he shared the wealth with his colleagues.
Aside from his earning, in my recollection...
I believe it was Korean Song Top 10 or some other song ranking show...
but both "Wish List" and "Back to You" was both number 1 contenders.
- You're right. - There was one singer, but two of his songs.
Didn't that happen before?
To put it simply, we released "Back to You" and we were trying to support it...
but "Wish List" began to climb up the charts and became number one.
That's why "Back to You" was only number one for a week and began descending.
"Wish List" topped the charts after that.
I have another piece of information from Byeon Jin-seop.
Ballad as a genre happened because of me.
Yes, that's right.
There were ballad songs back then but...
we didn't categorize it as a genre.
- Back then, it was just considered songs. - I see, songs.
Byeon Jin-seop's songs changed the genre into pop songs.
She's really good at organizing our thoughts.
I guess we can say, Korea's ballad genre began with Byeon Jin-seop.
The father of ballads.
- The father. - I think you are right about that.
How comes it's not pleasing to hear "father" attached to my title?
- I used to be the Prince of Ballads. - That's right, he was.
I soon had younger colleagues, who sang ballads.
When Shin Seung-hoon came along, he became the prince and I became the king.
- Soon after, Sung Si-kyung came out and he was the prince. - Yes.
Shin Seung-hoon became the king after that.
- Then, they named me... - The ex-king.
- The ex-king? - Did he say, the ex-king?
The ex-king of ballads?
In the end, they began calling me the legend of ballads.
I was wondering, if there's any possibilities of you singing some songs...
for our chefs and our audience members today.
We'll give the chefs a chance to say their song requests first.
- I'd like to hear "Like the Birds". - "Like the Birds".
- We need to listen to "Like the Birds". - We can all sing it together.
- Yes, "Like the Birds". - Does everyone know the chorus? - Yes.
I feel like I'm at a fan-meeting.
(Like the Birds by Byeon Jin-seop, 1998)
Wow, this is so cool.
I open my eyes...
and between gray buildings...
I see the sight of me...
Though I want to get away from this suffocating city...
I just can't go.
(Everyone seems to have returned to their old days)
When I see the birds flying...
I want to fly with them.
(Singing passionately)
Under the blue sky and in the freedom...
I want to go with them.
He sounds exactly the same. He hits all of his high notes.
Too much alike.
I can remember all of the lyrics from his songs.
It just comes out. It comes out naturally.
- What if... - What if...
(Trying to convince him to sing "Dear, My Lady")
What if...
How about we start in the middle for this song as well?
("Dear, My Lady"-Byeon Jin-seop, 1989)
Even though your bright smile won me over...
your gloomy gaze I see once in a while...
preys on my mind.
I want to know everything about you, even to the smallest details.
But somehow, you, my dear, won't tell me.
Then, while you're asleep at night...
I'll visit you in your dream...
Honey!
Byeon Jin-seop!
to eavesdrop your story and...
come back home.
("Dear, My Lady" is still a great serenade that makes the heart skip a beat)
What's so great is that he doesn't even have to try to hit the high notes.
It just comes out so naturally.
What do you have in your vocal chords?
- Let's go for "Wish List". - Should we sing "Wish List"?
("Wish List"-Byeon Jin-seop, 1989)
A woman, who looks good in jeans...
A woman, who doesn't get a potbelly even after eating a lot...
A woman, who smiles even at my boring stories...
that's my kind of woman.
- A woman, whose hair is shiny... - Do you know what mouse is?
even without using hair mouse...
A woman, who makes eyes at me...
as she sees my tranquil eyes.
- Kimchee fried rice! - kimchee fried rice!
A woman, who makes really good kimchee fried rice...
A woman, who laughs so heartily that I can see her uvula.
I woman, I can go out with...
free from worries, even when I'm broke.
(It's like a carnival)
(It's like they're in Daeseong-ri during the 1990s)
(Lyrics that are remembered by all)
That's my kind of woman.
(This is the force of a popular song)
That was it.
- Encore! - Encore!
Sing "Back to You" again!
Encore, encore!
Are you going to sing with me again, if I sing "Back to You"?
Sure, we can sing with you.
He's saying he doesn't want you to sing with him.
It's great but...
to be fully honest, while I was singing the last couple of songs...
I noticed he has great vocalization since he used to be a news anchor.
That's why he's so loud.
He even got some of the lyrics wrong, too.
I only got a couple words wrong.
There's always one or two guys, like you!
- I'd like you to sing with me, but just lower the volume. - Okay, I will.
- Can you adjust yourself? - I'll lower the volume.
- I was being too loud. - You were. - I'm very sorry.
Sing to yourself.
- We need to hear this song. - It's a great song.
("Back to You Again"-Byeon Jin-seop, 1989)
Even though I left without a word...
or sometimes my harsh words bruised your heart and made you cry...
your warm eyes have always watch over me...
ceaselessly through my intense wandering.
Why was it so hard...
to come back to you again?
Now, I know, until the day I die...
I won't be able to leave you.
(The studio is filled with intense emotions)
- This concludes our fan-meeting. - Thank you for coming today.
I know.
- I'm glad it came out nicely. - Thank you.
- It was due to your effort. - No, no. It was delightful hearing you sing.
I didn't know how the time flew by.
Byeon Jin-seop used to the original idol with girl fans but...
now, he's the father of two children.
How old are your kids?
My older one is a sophomore and my younger one is in 7th grade.
It looks like we have a family picture here.
- Both of them kind of look like me. - Yes, they do.
But they look different.
- His wife is really pretty. - I see.
She's pretty and she's really young.
- How much younger is she? - She's not young anymore.
- She's 12-years younger than me. - 12-years!
- You see? - Byeon Jin-seop was at the peak of his career. - Yes, he was.
What was the defining reason, that determined your wife was the one?
My wife was a national athlete and she lived in the athlete's quarters.
- National athlete? What sport? - For synchronized swimming.
- While we were eating... - Yes?
She told me I had leave while we were eating, since it was 10 o'clock.
That's what I liked about her.
The fact that she needed to get home by ten?
- It felt like she was Cinderella. - She had a curfew.
He felt bad because he had to leave so early since he liked her.
- He wanted to stay longer. - Yes.
- That's how we met. - I see.
We'll need to start our cooking competition with ingredients from their fridge.
First, let me introduce Byeon Jin-seop's Wish Dishes.
What kinds of dishes is he looking for?
"That's the Meat for Me".
"A Chef that Makes Great Seafood".
(No tone, no rhythm)
Their rhythm makes absolutely no sense.
But, how come it sounds good to my ears?
Doesn't it sound good?
- It somehow sounds good. - Anyways...
"That's the Meat for Me". What kind of dish is this?
I usually separate dishes into two categories.
It's either meat or fish.
It's either land or sea.
- One of my wish dishes is something from the land. - Yes, meat.
I'd like to taste the land through the meat.
You want to smell the earth, right?
There's either beef or pork.
- I personally like beef better. - Beef.
- It's because pork has some parts that are dry. - I see.
I don't like dry meat.
The next dish is, "A Chef that Makes Great Seafood".
Does this mean seafood?
People usually think of raw fish as seafood.
Do you know the dishes that come before sashimi?
Like sea snails, sea squirt, sea cucumber?
Yes, like grilled fish or sushi. Things like that.
- I like those dishes. - You like all sorts of seafood.
I feel the sea when all those seafood dishes are in front of me.
Yes, yes. It's either the land or the sea.
- It's not going to be easy. - He's like to feel both areas.
I'll call out the four chefs, who will be cooking with Byeon Jin-seop's ingredients.
Raymond Kim, Yoo Hyun-soo, Jung Ho-young and Oh Se-deuk.
- (Oh Se-deuk vs. Yoo Hyun-soo) - (Jung Ho-young vs. Raymond Kim)
We'll now start to look into Byeon Jin-seop's refrigerator.
- Let's go see. - Okay.
Did your wife say anything when we took out your refrigerator?
I think he got in trouble.
We've never had a big fight since we've been married but...
- This time? - We kind of fought over this.
She didn't think you guys would take her real fridge.
It's a bit embarrassing to show your fridge.
- Of course. - I didn't know.
- I didn't think it would be a big deal. - It's different for wives.
- Of course. - Sounds good.
We'll reveal Byeon Jin-seop's refrigerator...
our king of ballad, the father of ballads and forever young ballad singer.
I bet anyone, who went to school in the 80s or 90s are playing close attention.
Yes, I'm sure they're looking forward to it what's in his refrigerator.
Let us show you what's in Byeon Jin-seop's refrigerator!
(What's inside the king of ballad's refrigerator?)
What's in his refrigerator?
(Filled to the brim)
- It's really full. - Bravo, bravo!
Just as I thought!
- There's a lot in his fridge. - He has something in every shelf.
- It's very clean. - This is amazing.
My goodness, she must be a great housewife.
To be fully honest, my wife doesn't really take care of the refrigerator.
Then, who does?
Both my mom and her mom live very close to us.
- They live very close to you? - Yes.
- Of course, my wife pitches in... - Yes, of course.
but she's not the only one, who takes care of the fridge.
- He's being honest. - Yes.
It looks like there's a lot to eat.
- Let's look at each one. - Yes.
- Balloon flower extract is every singer's must-have item. - Yes, balloon flower.
- That's preserved balloon flower in honey. - I see, it's preserved in honey.
We have balloon flower extract and preserved in honey.
Is it for your throat?
- I see. - I never run out of that since my fans always send it to me.
I see meat here.
Meat is usually kept in the freezer, but it's in the fridge section.
My younger son and wife usually have beef or pork every day.
That's why we always need to have some in the fridge.
- Yes, it's in the fridge. - It's not frozen.
You said your wife and son have some sort of protein every day.
Is your son involved in sports?
- He does synchronized swimming. - What?
Do men do synchronized swimming too?
Yes, they do. He's a synchronized swimmer these days.
He's going for the Olympics.
- Men's synchronized swimming was added as a sport. - It did?
- Does your wife coach him? - She's a judge, so there are other coaches.
Other coaches teach him.
There was a reason for him to eat meat every day.
- We might see him in the Olympics. - That's what we're hoping for.
- We need to go cheer him on. - I know.
Wow, this side is a like a field of salted seafood.
- These are all salted seafood. - A field of salted seafood?
There's a variety of salted seafood.
I think it was passed down from my mom...
since she likes all salted seafood.
What's your most favorite one?
- Salted hair-tail innards. - Salted hair-tail innards.
That's why this one was out in front.
Some people don't eat salted seafood since it could taste fishy.
That's the taste I like.
I don't think of it as being fishy, but to me, it tastes like the sea.
- That special sea smell. - Yes, it tastes like fermented seafood.
I'm starting to see some side dishes on this side.
- What is this? - Marinated crabs.
My fans send marinated or soy sauce crabs, so we usually never run out.
- You're so lucky. - That's so amazing.
I'd like to be adopted by him.
An adopted son.
What is this dish? All of the containers are different.
The containers aren't all the same, but they're all different.
- It's dried and marinated radish. - Dried and marinated radish is so good.
You know what? None of these dishes are easy to make.
- They put effort into making these. - Yes, lot of effort.
Your fans are amazing.
- Wow, what is this dish? - Isn't it salted seafood?
Is this salted seafood too?
Oh, that thing! My mom invented that dish.
It's pepper marinated in salt. Sort of like dongchimi.
Those are called home peppers. First, she minces the peppers...
and adds beef and other spices. I'm not exactly sure what she does.
She'll occasionally send that to my older brother...
since he lives in America.
When he gets it, his Korean neighbors will come over and...
try to get some for themselves as well.
Is it that good?
- Can we taste it? - Let's taste it.
- Sure. - It's like a sauce.
- This dish was made by your mom? - Yes.
I'm getting kind of nervous since I bragged about it so much.
This dish was made by his mother. His mother invented this dish and made it.
- This is so good. - It tastes like...
The more you eat it, the more you want it.
- This is spicy. - Kim Wan-sun really likes this.
- It's really good. - It's good, but it's spicy.
I like salty and spicy foods.
- You must like a lot of spicy food. - If you can tolerate this.
- This is as spicy I'll go. - This is spicy.
I can't eat raw Serrano peppers like most people.
- This sauce is like magic. Magic sauce. - It would be good on pasta.
- It's fascinating. - It's really good.
- This was his mom's sauce. - I bet someone will use this today.
Are there any side dishes your wife made?
- No, there isn't. - Nothing?
She doesn't cook. She's never cooked before. She's like Kim Wan-sun.
It's because she still works.
It's because we get a lot of help and she's still constantly working.
Does she know how to make kimchee fried rice?
- She makes that really well. - Of course, I'm sure she has to.
- Does she look good in jeans? - Totally. - She used to look fantastic.
- She looked fantastic. - Of course, she's a synchronized swimmer.
She almost fits the lyrics for his songs.
I see a variety of kimchee in the back of the fridge.
- I didn't smell any kimchee. - Who makes your kimchee?
- A lot of fans send it me. - Your fans also send you kimchee, too?
Does that mean all your kimchee tastes a bit different?
Yes, they're all different.
They all taste different but we'll sometimes get one that tastes really good.
I'll ask, "Whose house did this come from?".
Let's move on over to the freezer section.
- There's abalone. - Hair-tail. - Yes, hair-tail.
- A fan from Jeju Island sent those. - From Jeju Island? -Yes.
I'm really sorry, but you really live like a freeloader.
- Yes, I think so. - He lives off his fan's love.
His fans are really involved in their everyday lives.
- But, I've also heard Byeon Jin-seop is good to his fans. - Of course.
- He spent time with them by going camping together. - Yes, he went camping.
Do you do that often with them?
I do it once a year, but I haven't missed one year since I debuted.
Really?
He's a fool for his fans.
I believe this is our 28th year.
That's a quite amazing.
He carries on a model relationship between himself and his fans.
It's great to see that.
Let's go down another shelf and see what's in here. Wow, look at this.
What's left-over in here?
- Sea urchin roe. - Yes, sea urchin roe.
- Look at this. - This is sea urchin roe too.
Looks like this house is over-flowing with precious ingredients.
It's me. I like sea urchin roe.
When you mix sea urchin roe with abalone, it strangely...
tastes like the sea.
It's the strongest and best tasting seafood for me.
It also tastes good when you sprinkle salt over it and let it ferment a bit.
- He's an epicure. - People don't know how good it tastes.
It's his own special recipe.
Have you ever cooked for your fans when you go camping with them?
I think I've cooked a couple of times for them.
Let me see what I made for them. I made kimchee fried rice once.
- It's like his song. - We can't forget about that.
- He's so funny. - Next, I made kimchee pancakes.
Kimchee pancakes!
I'm not a professional, but I cook with my sense of taste.
What I've noticed is that people, who have an ear for music...
also have a keen taste for food as well.
What do people say after they've eaten your food?
- They cry because it's so good. - His cooking is worth crying for. - Yes.
Of course, this is all his own opinions.
Next, we have... Wow! Look at what he has.
He even has lobster in his freezer.
- At home! - Yes, lobster at his house. We also have cockles.
We also have oysters.
Please make sure he really tastes the sea today.
- I believe this is all meat. - They're finally coming out.
It looks like beef.
Yes, it looks like beef. This container is labeled, Sichuan peppers.
- It must be ground Sichuan pepper. - It's a pepper I save and cherish.
I guess you'll really like it if we used it our dishes.
- Of course. - Do you like the scent from these peppers? - Yes.
Which dish do you mostly use Sichuan peppers?
When my mother-in-law comes over and makes spicy fish stew with water parsley...
then, I'll put that in separately and eat it.
It's very good.
I think we can last about six-months if we ate everything in his fridge.
- Six-months? - You can feel the fan's love in Byeon Jin-seop's fridge.
- it's really amazing. - It's filled with love.
Now, that was Byeon Jin-seop's refrigerator.
- (Oh Se-deuk vs. Yoo Hyun-soo) - (Jung Ho-young vs. Raymond Kim)
We'll now start our cooking battle with ingredients from Byeon Jin-seop's fridge.
The first battle will be between our consecutive winner and consecutive loser.
Chef Oh Se-deuk looks unrivaled these days.
His record was 5 wins and 1 loss after getting married.
That one loss was before he got married too.
- He hasn't lost since he got married. - I know.
- He hasn't lost since he got married. - He's Mayweather.
He's the Mayweather of chefs.
Did your wife have an effect?
They say you become lucky when you get married, I think people might be right.
- Really? - Yes. - I should hurry and get married.
On the opposite, we have Chef Yoo Hyun-soo.
Is it because he's not married? He's had 3 consecutive losses.
- He's been award an Michelin Star for Korean cuisine too. - Really?
Yes, but who will be victorious today?
(Chef Yoo ingredients: beef, radish, Sichuan pepper, mom's pepper sauce...
Sichuan pepper, balloon flower extract, blackberry, cucumber, cabbage, jellied acorn)
(Chef Oh's ingredients: Pork belly, radish...
ground Sichuan pepper, marinated Sichuan pepper)
The dish I'm making today is, "That's My Kind of Pork".
- I see. - "That's My Kind of Pork".
He'll earn bonus points for that title, won't he? "That's My Kind of Pork".
- You said you didn't prefer pork when we looked inside your fridge. - I know.
Our program is about heightening our guest's taste, isn't it?
I wanted to see if I could get him to like an ingredient he didn't like.
- That's cool. - He'll be able to cater to your taste, even with pork.
I'll steam pork after kneading it with vegetables.
I'm going to take radish and make a sauce from it.
The radish sauce will be mixed with ground Sichuan peppers and chili oil.
I think it'll be a Chinese dish, somewhat close to Szechuan cuisine.
We'll have to see if pork will either make your or break you.
- It's a challenge. - Yes, it is.
The title of my dish today is...
"The Wind..."
"Makes You Eat Beef".
"The Wind Makes You Eat Beef".
- Whose song is this? - It's my song.
- This is your song? - Yes, it's my song.
- I released this song last year. - I see.
You knew about this song?
He knew about the song and brought in the album for me to sign for him.
- Before today's recording? - Yes.
- Oh, my. - I became his fan due to him being my fan.
- I'll still play by the rules for our battle. - Of course.
- I'll be just in my decision. - Can you not play favoritism?
Of course, I won't play favoritism.
Personally, I like his old songs...
but I especially like his new song, "The Wind".
- Thank you. - I used part of the song's title for my "The Wind Makes You Eat Beef".
- Beef! - Yes, I'm using chuck flap tail.
(Laughs abruptly)
"The Wind Makes You Eat Beef"! He's applauding your title.
I'll be using steak to make a steak wrap.
I'll use vegetable side dishes to mix with rice and roll it in the beef.
He said he liked the aroma of Sichuan pepper, so...
I'll season the beef with Sichuan pepper as well.
Now, that we've been introduced to their dishes...
- Chef Yoo Hyun-soo has the edge here. - Yes, he does.
- I'll show you with my tastes. - This doesn't affect you too much?
I think he's confidence makes him cool.
Now, we'll begin our cooking battle with beef.
The master chef of Korean cuisine is here to cook for the kind of ballads.
It's Chef Yoo Hyun-soo, with strong endurance...
against Chef Oh Se-deuk, the newlywed, who has prepared a legendary dish.
In the end, will Byeon Jin-seop receive a beef dish he has been wishing for?
Let's begin our first cooking battle!
It's kind of like Chinese cuisine versus Korean cuisine.
It's also a battle between pork and beef.
Chef Yoo Hyun-soo is marking the beef with his knife.
Chuck flap meat has the same quality as rib meat. It needs to be marinated well.
I made knife markings into diamond shapes.
- They do that at restaurants. - Just the marks make it look delicious.
- That's great. - He's already looking at the beef side.
You're right. He's ahead of the game by using beef in the battle.
He put in ground Sichuan peppers and wooden chopsticks.
He's smoking the meat first.
You need to use that if you're smoking the meat first.
(Chef Oh Se-deuk begins by prepping his large green onions first)
(1. Cut large green onions in half and place in plastic bag)
(Place pork belly inside the plastic bag as well)
(He smashes garlic with the spirit of a newlywed and place in bag)
(2. Massage pork belly in plastic bag with onions, green onions and garlic)
What in the world are you doing over that side?
I'm softening the meat with onions, green onions and garlic.
Pork can also be gamey sometimes, so I'm trying to get rid of the smell as well.
I hope you like it.
He's so cute.
It's part of my performance.
He put some soy sauce in as well.
He'll massage the meat more and then steam the meat in the steamer.
(He begins to prep large green onions again)
(4. Slice large green onions in half and steam with meat)
(On the other hand, Chef Yoo Hyun soo is...)
(3. Boil water and place large green onions and onions into pot)
- Balloon flower extract! - It's balloon flower extract and the candied ones too.
The taste will permeate the meat but it'll also add sweetness as well.
- I'm sure it'll be good for his throat. - Yes, of course.
I'll dye the radish with raspberry wine.
He's turning the radish red.
The radish color is pretty since you dyed it with raspberry wine.
- Doesn't it look like the insides of grapefruit? - Yes, it does.
I'm wrapping the radish with lettuce as well.
I'm trying to mold it.
- Spoonful of sugar and 2 spoons of vinegar? - 2 spoons of soy sauce.
Next, I'm putting in cooking wine and a bit of perilla seed oil.
(5. In a blender, mix sugar, vinegar, soy sauce, cooking wine...
perilla seed oil, mustard and lemon to make hot mustard soy sauce)
(He finishes his hot mustard soy sauce to use for all his dishes)
I'm grating radish.
I'm grating radish and onion together.
I'll mix this in with my soy sauce to heighten its taste.
(7. Make chili oil by frying large green onion, chili pepper and garlic in oil)
It's a pity he didn't add ground Sichuan peppers into the chili oil he made.
- Will it have that aroma? - Of course.
- Don't you think it's because it could burn since it's ground pepper? - No.
It'll burn, you have to put it in last.
I'm sure there's a reason since they've learned cooking more than I have.
(Poong learns another thing though this experience)
(Chef Yoo Hyun-soo begins to cook his beef)
(7. Take smoked beef and fry with Sichuan pepper, salt and pepper)
- Did you put Sichuan pepper on the beef? - Yes.
I'm really curious as to what it'll taste like after it's cooked.
I'm afraid I won't taste the Sichuan pepper after it's cooked.
No, you'll taste a bit of burnt taste on the meat.
This will be my first time trying it this way.
(8. Cook beef by basting with balloon flower sauce)
(Chef Oh Se-deuk begins to prep his vegetables as well)
(8. Finely slice red peppers, Serrano peppers and...
garlic to mix with marinated Sichuan peppers)
(He adds the chili oil he personally made)
They both used Sichuan in their pork and beef battle.
(9. Make Sichuan pepper oil by mixing 8, Sichuan pepper and hot mustard soy sauce)
Look at the color.
(Chef Yoo Hyun-soo cooks instant rice in the microwave oven)
(Julienne marinated perilla leaves)
(9. Mix marinated perilla leaves, instant rice...
and Sichuan pepper to make perilla leave rice)
(He begins to make a roll from his cooked beef)
He did a good job of cooking his beef!
The glaze on it is amazing.
- He's putting rice on it. - He must be rolling that together.
- Are you adding onion kimchee? - Yes, it's green onion kimchee.
(10. Make beef rolls by adding perilla leave rice and green onion kimchee)
- We have 5-minutes left. Can you go to the cooking site, Jung-hwan? - Yes.
I'll try to taste the Sichuan peppers.
It's not rolling together. It's not staying rolled-up.
What's going on?
- It's not staying rolled-up. - I'll keep it together with plastic wrap.
It's not easy rolling up meat, is it?
It would've been better if it was cooled down.
- Are you taking out large green onions? - Yes, it is.
That looks good.
How are you planning on using that?
He can wrap the steamed pork with it.
You're putting it on the bottom for him to wrap the pork.
(10. Place steamed large green onion on plate...
and drizzle hot mustard soy sauce over onions)
(Chef Yoo Hyun-soo takes out acorn jelly)
(Cut to desired size)
The shape is very pretty.
He's making semi-circles in the acorn jelly and putting sauce in it.
- What sauce are you putting in there? - His mom's special sauce.
This is starting to look really pretty.
- It's very pretty from here. - Isn't it?
(He begins to cut the beef rolls)
Wow, they look delicious.
(13. Plate beef rolls after cutting them and taking off the plastic wraps)
Chef Yoo Hyun-soo's dish looks more like a western dish.
It looks like steak from here.
- He's plating them to look like flower petals. - It's very pretty.
(Chef Oh Se-deuk takes out the well-cooked pork)
It looks a lot like bossam.
- Yes, it'll look similar. - You're cutting it similar to bossam. - Yes.
(12. Add grated radish and onion on top of steamed pork belly)
(13. Add marinated Sichuan sauce on top of 13)
- You have 30-seconds left! 30-seconds! - 30-seconds left!
(Chef Yoo Hyun-soo unwraps the lettuce wraps)
(14. Begin plating raspberry wine dyed radish and lettuce wraps)
15. Add marinated Sichuan peppers, blackberries and ground Sichuan pepper)
- There's 20-seconds left. - That's very pretty.
20-seconds!
(14. Top off dish with lots of Sichuan pepper oil and hot mustard soy sauce)
- I'm... - Chef Oh Se-deuk finished while we were talking!
There's 10-seconds left. 10-seconds.
Eight!
Seven! Six!
Five!
Four, three!
Two!
- One! - We're finished. Chef Yoo Hyun-soo is finished as well.
They're really quick at making these dishes.
(In 15-minutes, they finish tender meat dishes from the land)
(This doesn't make sense)
They're so pretty!
(A Chinese-style cuisine of steamed green onions and pork with Sichuan oil)
(Chef Oh Se-deuk's "That's My Kind of Pork".
You should eat it all together with the onions, pork and sauce.
Eat it together with the onions, pork and sauce.
- It really does look like Chinese cuisine. - Yes.
(Take a bite)
(He's very serious)
- His expression didn't change right away. - No, he didn't.
It must not taste surprising.
How come the dish has a tangy taste that gives it a Southeast Asian feel?
I put in some vinegar.
I used spicy and tangy tastes to take away the gamey taste of pork.
- Do you not like that taste? - No, I asked because I liked it.
- You like it? - Yes.
It tastes like Chinese food but it also has a Thai feel to it.
- It has a tangy taste to it. - Yes, that's why I asked him.
I think
I think the Sichuan peppers and vinegar give it a Southeast Asian taste to it.
To be honest...
I like the fact that it has a bit of liquid in here too.
Of course, it makes the meat more tender.
It's one of the reasons why I don't like pork, since it's not tender.
- The broth seems to cover that. - Yes, it's because of the broth.
Also, I'm the one who bought this marinated Sichuan pepper.
I was curious how it would taste.
Once I ate it, I realized it wasn't what I was expecting.
- That's why it's been sitting in my fridge. - You kept it on the back-burner.
The aroma seems more fragrant since he cooked it.
It almost seems like this was the way you were supposed to use it.
My goodness! This is a plus for him. One point for him.
(Chuck flap roll smoked and rolled with Sichuan peppers and perilla leaves)
(Chef Yoo Hyun-soo's "The Wind Makes You Eat Beef".
- I guess I should eat this in one bite. - Yes, you can eat it in one bite.
He rolled the beef like kimbab. He put one roll on his spoon.
I think you might need to open your mouth quite big.
I need to have devotion first.
Byeon Jin-seop is eating chuck flap meat roll.
He takes it all in one bite.
(Munching down)
Wow, I think it's pretty big.
You're not gagging, are you?
- Are you thirsty? - I think he's gagging.
Was there too much on his spoon?
Don't make me laugh.
It's not "Like the Birds", but "Like the Cows".
He told you not to make him laugh.
(Mumbling)
He tried saying he was going to try the radish.
- He might cry while eating. - I don't open my mouth this big when I sing.
- Of course. - Of course.
- That's right. - His mouth isn't very big either.
Byeon Jin-seop's lips has a unique look to them as well.
(Nervous)
I see...
the dish isn't complete without the radish.
- Is it a necessity? - When you're eating this? Yes.
- Is it too dry? - I couldn't get in any air in my mouth.
I came back alive after eating this.
You need half air and half steak when eating steak.
- That's the only way to chew it. - That's right.
If I knew exactly what to taste when I first began eating the first dish...
the other dish...
comes afterward.
- It comes at you slowly. - Yes, it's very subtle.
- Your mom's special sauce went into that. - That's right.
Your mom's special sauce was loved and used in that dish.
- He needs to earn some points with that. - Yum!
I've eaten this sauce for many years, but didn't...
think about eating this with beef until today.
- Does it go well together? - Yes, it goes really well together.
- Shall we try it too? - Yes!
Let's try Chef Oh Se-deuk's dish first.
- Chef Oh Se-deuk's "That's My Kind of Pork". - The scent is strong.
- The aroma is strong. - Yes, it is.
(Yum)
The marinated Sichuan peppers play a big role in here.
The Sichuan peppers make it a Chinese dish.
Hello.
- It's very Chinese. - It's very delicious.
Very good.
- You're a good eater. - Very good.
First of all, I think the dish's aroma is really nice.
The meat is very tender and moist.
And the fact that he mixed the Sichuan pepper oil and ground Sichuan peppers...
gave the dish a very robust feel to it. That's how it made me feel.
- Remember how he mixed the pork belly with vegetables? - Yes.
I thought the pork might be a bit dry since he steamed it.
It was similar to how Chinese cuisine tenderizes meat.
The texture was nice because after he tenderized it, it was chewy but tender.
I really enjoyed it.
Let's try, Chef Yoo Hyun-soo's "The Wind Makes You Eat Beef".
There's a lot to eat.
(Yum)
- Geez, is it that good? - Yes, it is.
- You can taste the Sichuan peppers. - Yes.
- Wow. - What part of the cow is this?
The sauce is good when you eat it with beef.
Your mom's special sauce goes well with beef.
It goes really well together.
What did you think?
It was really delicious.
I thought the beef might be tough since it was so thick...
- but it wasn't tough at all. - I see.
It was very good.
There are parts of the beef, where it's sweet because of the balloon flower sauce.
It also accentuated the spices. It was really good.
It looks like we all finished tasting both dishes.
It's time! It's time for you to decide on a winner.
Number one is Chef Oh Se-deuk.
Number two is Chef Yoo Hyun-soo.
- Which dish did you think matched your taste? - This has to be hard.
Please, take the remote control.
(Presses a button)
Usually, guests will cover their remote before pressing a button.
He's being very blatant. He wants everyone to see.
He pressed it, like this.
In the end, which meat dish did Byeon Jin-seop prefer?
Let's see the result. Show us!
Chef Yoo Hyun-soo will end his 3-time losing streak if he wins.
This will be Chef Oh Se-deuk's 6th consecutive win, if he wins today.
Which contender's hand will he raise? Please, show us the results!
Show us!
Show us, who the winner is!
Oh Se-deuk!
- 6th consecutive wins! - Oh Se-deuk!
- 6th consecutive wins after getting married. - He hasn't lost yet.
How can this be?
He hasn't lost since he got married.
What was your reason for choosing him?
First, Chef Yoo's chuck flap meat dish was...
a bit too big for me to eat it comfortably.
If you could call it a discomfort...
I guess that was its downfall.
And Chef Oh's dish was...
affected by the Sichuan peppers.
It's undeniable that I like Sichuan peppers.
This makes it his sixth consecutive win! Congratulations!
- Yes, Oh Se-deuk. - It's a good thing he got married.
(Winner: Chef Oh Se-deuk's "That's My Kind of Pork".
We'll continue on with our battle with ingredients from Byeon Jin-seop's fridge.
The two chefs were destined to meet one another.
First, Chef Raymond Kim is leading everyone else. He has had 6 consecutive wins.
He'll battle Chef Jung Ho-young, who breaks everyone's consecutive wins.
If I were to tell you more about Chef Jung Ho-young...
is the one, who stopped Chefs Lee Yeon-bok and Sam Kim from winning their sixth win.
- It was Jung Ho-young. - And this season!
Jung Ho-young was the one, who stopped Chef Yoo Hyun-soo's fifth win streak.
In another word, he buried all the up and rising chefs from achieving their goals.
He buried them?
He pulls them back down and stops their consecutive win streaks!
How do you feel about today's battle against Raymond Kim?
- I'm not thinking of anything else but winning today. - I see.
(Whoa)
I'm already tired of him having six consecutive wins.
I can't stand to watch him break Chef Lee Yeon-bok's record either.
I'll fight him until the end to stop him.
- Very cool! - That's very nice of him.
I see he's full of energy.
He's already sick and tired of him bragging about his wins.
Now, he wants to beat Chef Lee's record.
- Chef Lee is his mentor. - That record will be broken.
He was destined to meet Raymond Kim, but how will he destroy him?
(Chef Jung's ingredients: abalone, shrimp, hair-tail...
lobster, sea urchin eggs, abalone innards, soy sauce)
(Chef Kim's ingredients: shrimp, ground Sichuan peppers, lobster...
perilla leaves, cockle, salted fish, salted scallops, oysters, grapes)
- Chef Jung Ho-young! - The dish I'll be making today is...
"A Man, Whose Belly Doesn't Come Out After Eating Hair-tail".
- The title is a bit... - A man, whose belly doesn't come out after eating hair-tail!
Remember how I said, people with musical talents also had a taste for food?
I'll take that back.
Try again, Chef Jung Ho-young. 3,4!
A man, whose belly doesn't come out after eating hair-tail.
(The melody trails off to nowhere)
It's almost like a Buddhist chant.
(Monk Ho-young, who makes good temple food)
What kind of dish are you making?
I'm making two dishes.
First, I'll de-bone the hair-tail and fry it.
I'll be frying it, but I'll put sea urchin eggs into the batter.
I'll make a saucy stir-fry with abalone, lobster and shrimp with butter.
You're going to use lobster?
I'll put in everything and anything I can.
He's using every luxurious seafood. Lobster, abalone...
- Shrimp. - Hair-tail and sea urchin eggs.
He'll be able to taste everything.
The dish I'll be making is...
(Scoffing)
"A Man, Who Makes Good Salted Fish Fried-Rice".
It's not kimchee fried rice? Salted fish fried-rice. How will you make it?
I'm planning on making fried-rice with two different salted fishes.
I'll also add some frozen oysters after cooking them.
I also saw cockles in his fridge.
I'll blanch cockle and add it for texture.
For a side dish, I stole some...
lobster from Chef Jung Ho-young.
I'll mix this with shrimp to make a vinegar-marinated dish.
It's called ceviche.
- Ceviche? - Yes.
- Ceviche? I've never heard of it before. - Isn't that a car model name?
These days, Peru food is storming the world. Their widely known dish is ceviche.
- It's the name of a dish? - Yes.
Seafood tends to cook when you add lime or lemon.
- It's cooking with acids. - I don't think he's planning on losing.
- No, he doesn't. - I'd like to win that guy.
At least, Jung Ho-young.
We'll begin our seafood cooking battle, right now.
There's no limit for him.
It's Chef Raymond Kim, who wants to achieve 7 consecutive wins and re-write history.
The win-streak breaker is finally here.
A battle against Chef Jung Ho-young, who wants to make sure he make Raymond fail.
In the end, will Chef Raymond Kim be stopped by Chef Jung Ho-young?
Let's begin our seafood cooking battle, right now!
We're making history.
A battle that will be remembered on our show.
A show to remember.
Who will be the winner, in the end? Will Raymond Kim re-write history?
- Let's go to the sea! - Yeah!
We need to feel the sea in the dish.
- It's really cool when you have good knife skills. - Of course.
(1. Thinly slice onions)
(Energy)
He isn't holding anything back.
He's very cool.
His performance is full of confidence.
- He's telling everyone he's in first place. - Look at his expression!
He's only smiling from one side.
He's going for his seventh win.
What's so hard about winning seven in a row?
(Chef Jung Ho-young begins to cook abalone first)
(1. Boil abalone in water)
(After, he begins to de-bone hair-tail)
(I'll make sure to de-bone you!)
(2. De-bone hair-tail and marinade in rice wine)
(Hairtail bones)
I think Chef Jung Ho-young de-boned the fish and put starch on it.
Is he going to fry it?
- He's frying it. - I'm frying it after I put starch on it.
(Let's see)
He finished frying the hair-tail.
I'll break it up later, so it'll be easy for him to eat.
He's fried it enough for you to eat the bones.
- It's lobster! Lobster! - He's bringing out the lobster.
He did get one lobster claw stolen from Raymond Kim.
Oh, wow.
There's a lot of lobster meat.
(Plump)
(We go back to Chef Raymond Kim's cooking again)
(He begins to mince garlic by smashing it with his knife)
He's mincing garlic that way.
(2. Place minced garlic with thinly sliced onions)
(Cut lemons and place in boiling water)
(3. Salt the boiling water and blanch shrimp in water)
It's a battle between lobster and shrimp. I think lobster is in the lead.
Of course, it is.
Shrimp doesn't compare to lobster.
Do you like shrimp or lobster?
- If you had choice, which would you eat? - Lobster.
He chose lobster. Of course, you'd eat lobster first.
He has a claw. That's right!
- He has a lobster claw. - Yes, I have a lobster claw too!
I have a claw too!
- There isn't any meat. - Did you get an empty leg?
- My goodness! - There isn't much meat in there.
He didn't get as much lobster meat as he would've liked.
(5. After blanching the lobster, place in ice bath to cool down)
(He squeezes lemon juice on his prepped ingredients)
While we were talking, Raymond has vegetables out. Perilla leaves!
Perilla leaves have a strong aroma.
My most favorite vegetable is perilla leaves.
He's attacking his preferences!
- Perilla leaves. - I like perilla leaves too.
Yes, I see. She likes it too.
(If that's the case...)
(He slowly sneaks closer)
- Perilla leaves! - What is he taking?
- Chef Jung Ho-young stole perilla leaves. - As soon as he heard, Jin-seop liked them!
- He stole 2 leaves. - He quickly stole them after finding out Jin-seop liked them.
- He's putting starch on them. - He's going to fry them.
Fried perilla leaves are delicious.
As a point of reference, I always eat the fried
perilla first when I'm at a Japanese restaurant.
Perilla leaves are the best.
I'll eat fried perilla leaves before I eat shrimp tempura.
- You're like me. - I am?
Perilla is the best, welcome.
(5. Cover perilla leaves and hair-tail with starch)
(Next is batter)
Chef Jung Ho-young is making batter right now.
- Are those skewers? - Thick chopsticks.
The batter becomes crispy if you use chopsticks...
to mix the batter since it doesn't make bubbles.
- I see. - It'll make it crispy.
- You're making frying batter? - Yes.
- Why do you need ice? - To make the batter cold.
It'll make it bubbly inside the oil.
- Japanese cuisine is all about tempura. - Of course, tempura.
He also likes tempura.
(6. Mix flour with ice-cold water and add sea urchin eggs)
(7. Fry hair-tail and perilla leaves after dipping it into sea urchin batter)
He's starting to fry the perilla leaves. Perilla leave tempura.
(Chef Raymond Kim begins to make salted fish fried-rice)
(8. Begin frying large green onions and peppers in a well-oiled pan)
- What's that? - It's cockles.
Cockles!
(9. Blanch cockles in lemon and salt water. Cool in ice-water)
(He puts a good amount of oil in a pan)
(Salted fish and salted scallops)
- He's starting to fry the salted fish. - Which salted fish is it?
- It's salted shrimp and anchovies... - Yes?
- I also have salted scallops. - It's burning. Isn't it burnt?
- There's a lot of smoke. - Are you blowing smoke?
(They get the joke)
No, I purposely scorched the peppers.
I was afraid it might smell fishy.
- He put salted fish and are those oysters? - Yes.
- You had oysters too? - It looks delicious.
- There isn't anything they won't use. - They're using everything.
Honestly, when I heard him say salted fish fried-rice, I was instantly craving it.
- Because you like salted fish. - Yes.
(11. Take blanched cockles and add to salted fish)
(Chic)
- Chef Raymond Kim is starting to fry his rice. - The rice is going in.
A chef, who makes good salted fish fried-rice. Raymond Kim!
Wow, that looks delicious.
That's going to be paired with ceviche!
If that's the case, you might have a disadvantage, Chef Jung Ho-young.
(Chef Jung Ho-young also gets ready to cook his seafood in butter)
(8. Prep shrimp, onions and red peppers)
(9. Detach abalone from its innards and slice abalone flesh)
(Shrimp, lobster, abalone)
(10. Cook onion and garlic in an oiled pan. Add seafood, salt and pepper)
Jung Ho-young is becoming busier and busier.
(He adds a spoonful of butter)
(11. Finely blend abalone innards)
- He's blending abalone innards. - Yes, thank you.
- I think every kind of seafood is here. - I know.
They practically raided a sashimi restaurant's aquarium.
- It really is a seafood battle. - Yes, it's a seafood battle.
The only thing missing is mussels.
- Chef Jung Ho-young is... - He has sea urchin eggs.
He's bringing out sea urchin eggs.
Sea urchin eggs!
He really likes those. His fans send them in batches to him.
- It's good raw too. - Yes, it's delicious raw.
It smells like I have my nose in the rocks near the sea.
He's adding egg yolk to sea urchin eggs. What else is he adding?
What are you adding right now?
I added some flavored soy sauce.
It smells really nice.
(13. Make sauce by adding sea urchin eggs, egg yolk, soy sauce and salt)
(He plates the sea urchin sauce first)
There's only 5-minutes left.
I'll go see what's going on, over there.
- You must want to taste it. - Yes.
A man, whose belly doesn't come out after eating hair-tail.
- Now, I'll taste a bit of this. - What is it?
I'm going to taste the salted fish fried-rice.
It has perilla leaves in it too.
Do you think he'll get his 7th win and re-write history?
For me, it smells a bit fishy.
- It would be bad if it smells fishy. - It's fishy? - Yes.
It might be good for Byeon Jin-seop, but it's a bit fishy for me.
Are you saying you taste the salted fish?
- It's from the cockles. - From the cockles!
Then, that's not looking good.
I think you need to take care of the cockles.
- He's taking the cockles out. - Is he taking them out?
I think it might be better if he didn't put the cockles in.
I'll take a taste over on this side too.
I hope we can taste the sea from this.
Will he be able to stop the winning streak?
I think he'll stop him.
This sauce is amazing.
- It's amazing? - Yes, it is.
(He takes emergency action on the fishy-smelling cockles)
(First aid #1: Ground Sichuan pepper)
(First aid #2: Cook it longer)
(First aid #3: perilla seed oil)
(13. After plating the salted fish fried rice, add sesame seeds and cockles)
(Chef Jung Ho-young begins to plate his dish as well)
(14. Place fried hair-tail, fried hair-tail bones and...
perilla leaf tempura on top of sea urchin egg sauce)
- There isn't even a minute left. - Really?
(He finishes the ceviche that has been marinating in lemon)
- Is this ceviche? Is this your ceviche? - Yes.
Ceviche!
I really like ceviche.
(He's done with lobster and shrimp ceviche)
He's finished!
Raymond Kim finishes first. We have 20-seconds left!
There isn't much time left.
You need to start plating your dish. Seven!
Six!
Five!
Four!
Three!
Two!
One! He's finished. Chef Jung Ho-young is finished as well.
They can do all this in that amount of time!
(A salted fish fried-rice paired with a refreshing ceviche with lemon aroma)
(Chef Raymond Kim's "A Man, Who Makes Good Salted Fish Fried-Rice".
- You said it tasted fishy, Kim Seong-joo. - Yes.
I spread it over the rice after cooking it...
again and seasoning it ground Sichuan pepper.
- You did? - Yes.
I couldn't take it out since I said I was putting it in.
I see.
- This is good. - He says it's good.
He says it's good. He can't help but smile.
- I heard he won for a long time. - Yes.
I don't like winning for a long time either.
- You don't like being number 1 for a long time? - When that happens...
you want an underdog to win.
That's how I'm like...
but this is really good.
Try the ceviche too.
Kim Wan-sun is eying the ceviche as well.
I see vegetables, seafood and grapes.
You're supposed to use lime, but I didn't have any. So, I put in grapes.
I hope he used the right ingredients.
Ceviche!
(Yum)
- Is it okay? - When I watched the shows... - Yes?
I hated watching everyone over-react after eating a dish.
- I see. - I can't help but over-react.
You can't help it?
The perilla leaves and the onions seem like drawing paper for this dish.
Those were basic ingredients, but when I tasted the lemon in the dish...
it sort of tasted like yam moon sen. I really enjoy yam moon sen.
- I like yam moon Se, too. - I really like that dish.
This tasted as good as yam moon sen.
I see, it tastes like yam moon sen.
Raymond is earning a lot of points.
I want to eat it too.
(The flavors of the sea are presented with abalone innards and sea urchin eggs)
(Chef Jung Ho-young's "A Man, Whose Belly Doesn't Come Out After Eating Hair-tail".
- He's going for the perilla leaves first. - That's sea urchin egg sauce.
That's amazing.
- I'll eat this first. - Yes, go ahead and try that first.
Was it fried well?
I'll try the sea urchin sauce by itself as well.
Whoa! So, this is what you were talking about.
- You see? - I almost pressed the button after eating just the sauce.
It just shouts, "Sea Urchin".
Sea urchin.
This is the biggest I've seen his eyes since we started recording.
- He's like Sim Bong-sa. - That the biggest I've seen his eyes.
The sea urchin sauce isn't salty but thick.
He must've accentuated the flavor.
That tempura.
Perilla leaf tempura.
I'm already starting to worry about who to pick.
- You only ate the tempura. - He only had the perilla leaf tempura.
- A perilla leaf could win the other whole dish. - Yes, I only had the perilla leaf.
The fried rice and ceviche might be put to rest with just the perilla leaf tempura.
- What's this? - Hair-tail tempura.
- This is hair-tail? - Yes.
- It's not shrimp? - It's hair-tail.
- This is the main part of the dish. - Yes, the main course.
(The title was, "A Man, Whose Belly Doesn't Come Out After Eating Hair-tail".
(Curious)
- It's good. - It's good.
- It'll be good with beer. - With beer.
You can move onto the other dish.
- That looks good too. - Stir-fried seafood with abalone innards and butter.
You need to hurry, so we can eat too. Hurry and finish.
You need to hurry, so we can eat too.
Byeon Jin-seop enjoys abalone.
- I'll mix it with the sauce first. - I bet it'll be good with rice too.
I'm afraid it might be fishy if you put too much of the sauce on it.
- What do you think? - Is it okay?
(Is it fishy?)
- Can I tell you the truth? - Yes. Of course.
It's not fishy.
I thought he would say it was fishy since he asked if he could tell us the truth.
You had me surprised. Seriously.
It feels like it might be fishy, but it's not.
Will he end Raymond's winning streak?
It's even better when you take a bite of this and then the other dish.
I'm sorry, but Kim Wan-sun's mouth is watering too much.
Let's try it too! We should taste it as well!
Her mouth was watering while she was waiting.
First, Chef Raymond Kim's "A Man, Who Makes Good Salted Fish Fried-Rice".
Let's try it.
Fried-rice with salted fishes.
They might make a Raymond Kim salted fish.
- Is this the scent of Sichuan peppers? - Yes, it is.
I wasn't a big fan of Sichuan peppers, but I think I might have a change of mind.
Right? Isn't it good
- She's diving in with her hands. - The claw went to her dish.
- It's so good. - She says, it's good.
Kim Wan-sun isn't a picky eater either.
- How did you like that? - It was really delicious.
He made fried-rice, right?
The ceviche clears the palette. It feels very clean in my mouth.
The salted fish fried-rice tastes very different from how it looks.
Honestly, it didn't look very good visually.
Once I tasted it, it felt like I was heaven.
I couldn't believe how good it tasted.
Wow, it was really good.
If someone told me...
this dish was being sold in Gurae, Jeonnam...
I would still go eat it.
He'd go even if it was sold in Gurae, Jeonnam.
- It's really good. - Why, Gurae, Jeonnam?
That place seemed the furthest.
Why didn't you just say Jeju Island?
I'd go eat if, even if it was sold in Papua New Guinea.
- Papua New Guinea? - My goodness.
They'd go to the ends of the earth for this.
- Let's try Chef Jung Ho-young's dish. - I want the shrimp first.
- Try the tempura first. - Is this hair-tail tempura?
- Do you have tempura? - Did it break?
The hair-tail tempura is good.
You can really tell this is Japanese cuisine.
The abalone.
- It's like the sea. - It doesn't smell fishy at all.
Where is the sweetness coming from?
I believe it's from the cooking wine and grilled onions.
Abalone has sweetness to it as well.
The hair-tail tempura was important to me.
It could have been simply fried, like this...
but we never thought of using it like this before.
I thought of my family when I was eating it.
I need to make it for them.
I thought the innards stir-fry would smell fishy...
but it was more smooth than fishy.
- It was good. - I see.
Which one of these would you give the greatest compliment?
I kind of a problem with making decisions.
- You can't make decision? - No.
Let's let Kim Wan-sun practice with this round.
- You can try it. - I don't think I can.
Your decision won't make any difference.
We just want to know your opinion. The remote control is right there.
We're only using Kim Wan-sun's decision as reference.
- We won't even announce your decision. - It's just practice.
Number 1 is Jung Ho-young, number 2 is Raymond Kim.
Please press a button after you decide!
They both pressed a button.
What was their decision, in the end?
We have their decision.
We won't tell them who Kim Wan-sun chose.
- We can't. - We shouldn't because we're protecting her privacy.
I can only say that the both of them chose the same chef as the winner.
What the heck? Seriously?
- We can't tell you her decision. - I'm so curious.
What the heck? Seriously?
How would anyone know?
- Of course, we don't know. - How would we know her decision?
No one knows your decision. We'll only see who Byeon Jin-seop chose.
- You didn't say, who she chose. - Of course, we didn't.
The decision was unanimous.
No way!
- I wonder who the winner will be. - This is double damage.
It would've been nice if each chef got a vote.
It's like a cruel joke that they both chose the same chef!
I actually feel a bit more comforted by this.
He doesn't feel the burden since they chose the same chef.
This is important for our show. Show us the results!
History will be re-written if Raymond Kim wins!
Or will Jung Ho-young become a rock that stops all win streaks?
Please, show us the results!
Show us, who the winner is!
Who is it?
(Winner: Chef Raymond Kim)
Raymond Kim!
He's making history!
It's the first time on our show...
- we've had 7 consecutive wins! - Yes, 7 wins!
He's had seven consecutive wins.
If Byeon Jin-seop was the only one, who chose Raymond...
we could've said it was his personal taste.
- Kim Wan-sun verified it for us. - Geez, seriously!
- Why did you choose Raymond Kim? - I'm sorry.
Ground Sichuan pepper and perilla leaves are my favorite ingredients.
He used an assortment of seafood, like oysters.
I couldn't believe how well everything went together.
I don't think anyone can taste this dish and say it didn't taste too good.
- It was really good. - I see.
He's the only person with seven wins.
- He's recorded his seventh consecutive wins. Raymond Kim! - Congratulations!
- Congratulations on your 7th win. - You're making history.
Yes, he's making history. 7 consecutive wins in our show!
I'd rather!
Korea's first female million-seller. The original dancing queen!
Kim Wan-sun! Kim Wan-sun!
It was shocking.
- You're very pretty. - Really?
What's your reason for not getting married yet?
I like everyone.
I like this person for this reason and another guy for another reason.
- You're very progressive. - You've kept your weight under 100 pounds for 20 years?
Yes, I stay at around 105-110 pounds.
What does she eat to keep her weight under control?
We'll show you her fridge!
- It's that. - It's this. - It could be this.
(Today, she can't help but not be on her diet)
They're both finished!
- She's a good eater. - I bet this is the latest she's ever eaten.
That could be true.
It's all very good.
I'm really worried about which to choose.
Let's see Kim Wan-sun's decision!
- Hold on! - You scared me.
(Every Monday night at 9:30)
It's really delicious.
(Another bite since it's so good)
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