Subtitles by OnDemandKorea
It's 2017's championship competition.
We're joined by Kim Seung-soo and Lee Tae-gon since...
they ranked first and second in television ratings when they were on the show.
Last week, we had our competition for fifth and sixth-place.
It's the last competition for fifth and sixth-place.
- Sam Kim is on track with his dish. - Yes, he's doing well.
I think his dish might be closer to Korean cuisine.
Who is in fifth-place, Kim Seung-soo?
Sam Kim is in fifth-place!
Chef Sam Kim was chosen to be in fifth-place.
Just as we thought, Chef Sam Kim won Artist Kim Poong.
I must've been out of the loop.
That's strange.
More importantly, we had a competition with our fridge owners last week.
- It was a big match. - It was Kim Seung-soo against Lee Tae-gon.
Kim Seung-soo is showing his knife skills.
(Nimble with his knife)
(Sweet guy, Kim Seung-soo cuts like a chef)
Lee Tae-gon begins to de-bone his red sea-bream.
His knife skills are very manly.
- Shouldn't you put a lid on this? - Go ahead, put it on.
You want me to do it?
He doesn't use a ladle, but another pot.
All the dishes are finished!
Who won the battle?
Lee Tae-gon!
His star is very shiny.
- Doesn't it look like a congressman's badge? - Yes, it does.
- It sort of does. - Does it look good on me?
- Yes. - It's not much, but I feel left out since everyone else has a star.
- That's true. - Everyone else has a star but me.
You're not much to look at, are you?
He's become nothing to look at.
Just as we said before, today's competition...
will be the most important and end our 2017 season.
It's 2017's championship final.
We look forward to seeing our first, second, third and fourth-place winners.
- Yes, this trophy's owner will appear today. - Yes.
One of the four chefs will not take home a trophy.
We only trophies up to the third-place.
If you didn't know this before...
these two middle-aged actors are known to be loved by many housewives.
You could label them as two great actors.
One is known as the middle-aged EXO.
The other one is known as the middle-aged BTS. That's how we can label them.
They're EXO and BTS?
- We're shaming a lot of boy band groups. - Yes, we are.
- They're different styles, right? - Yes, one is very manly.
- Yes, manly. - He's sweeter.
A gentle man.
Do you think women prefer manly men or a sweet guy, Seung-soo?
Basically, the foundation to being a man is to be manly first.
You think being manly is better?
If you're sweet and manly, then it's even better.
You can't always be manly.
- You think he's vulgar? - He's vulgar?
No, you can't always be so manly.
- You don't think he's sweet at all? - He is.
You two are seriously relentless!
Usually manly men are very gentle to their woman.
Only manly on the outside.
You're only supposed to show your manliness when you're with other guys.
You should always be gentle with your woman.
Manly men only need to be gentle with their woman.
So, you don't agree that you're vulgar?
- He won't answer that question. - You're too much.
You can't always be vulgar.
They do have one thing in common, they're both single.
The two of them are very charming guys too.
- You're seriously not dating anyone? - No.
You don't either, Lee Tae-gon?
(His pupils move)
- He's lying! - He has a girlfriend! He does!
He has a girlfriend! He does!
We caught him! We caught him. He has a girlfriend.
Us guys can tell!
I almost didn't catch onto you and looked away.
It's like we're in the devil's den.
She might get upset after hearing what he said.
Manly men don't know how to lie.
I saw his eyes looking down and coming back up.
He thought about her for a split second.
We won't ask anymore, no more questions.
We won't intrude any further.
- Let's not intrude. - Yes, don't go further.
- This isn't intruding? - We're ending it here.
We wouldn't believe you even if you said you had a girlfriend.
We can't trust you.
We'll all know the truth when we look into their fridge.
- That's nice. - They're amazing.
I have a special announcement. Lee Tae-gon went fishing especially for this battle.
- He deliberately went fishing for the main ingredient. - That's amazing.
I hope you look forward to his special ingredient.
- Last time, you went to Gunsan, right? - Yes.
- How about this time? - I actually came back yesterday.
- I went to the South Sea. - The South Sea!
You went far away.
I heard there were a lot of fish there, so I brought about 12 different varieties.
What kinds of fish did you catch?
Mackerel, horse mackerel, scorpion fish, Spotty belly greenling, rock trout...
- Japanese halfbeak, blowfish. - Blowfish!
Rock fish and some others.
I bet it was very cold there.
He went and fished 12 different varieties for our championship cooking battle.
The funny thing is, the last time he was on the show...
he publicly dissed Lee Deok-hwa and Lee Kyung-kyu.
- Lee Deok-hwa said he caught a shark. - Yes.
You told us that sharks aren't tasty and they aren't edible.
- It's worthless catching them. - You told us Lee Kyung-kyu is a delinquent fisher.
He was very outspoken with his opinions.
After that, the two of them called him out.
Did the two of them say anything special when you saw them?
Deok-hwa called and told me to come to Daecheon.
- He asked to go head-to-head. - He wanted to compete.
Kyung-kyu was there as well. We fished for red sea-bream and I won.
You proved who was the better fisher.
They barked up the wrong tree.
- I heard Lee Kyung-kyu gave you a new nickname. - That's right.
- Cabaret Fisher. - Cabaret?
- Cabaret Fisher! - What does 'Cabaret Fisher' mean?
They gave me that nickname because I fish with one hand.
You must be very strong.
It's not strength, but it's an apparatus on my fishing rod called 'drag'.
You'd be considered a beginning fisherman if you use two hands for that.
You're supposed to use one hand, but they kept saying I should use two hands.
Is it because you look like you're holding a woman's hand during a dance?
The drag allows for the fishing rod to be flexible and move in the fish's direction.
Whether he's a Cabaret Fisher or not, it's been proven...
that he's the better fisherman out of all three of them.
His freezer was the hot topic, last time he was on the show.
I wonder what kinds of ingredients he will have in the upper levels of his freezer.
There's a fish that the chefs aren't familiar with.
- Really? - It's one variety.
Even the chefs wouldn't know?
It might be the first time seeing this fish.
- What is it? - There is?
- It's a fish I'd like them to use. - Really? - Yes.
- Should we go see? - Let's go.
Great. It's Lee Tae-gon's fridge. This is very important today.
The championship and battle for third and fourth-place rely on his ingredients.
Please keep a close eye on his fridge.
We looked into his fridge on the last show as well.
I wonder what changes he's made. Let me introduce Lee Tae-gon's fridge again!
It's the same as before. It's very clean.
Let me show you!
It's the same as before. It's very clean.
There aren't any noticeable changes.
It looks like the sauces are still on both sides of the fridge.
It looks like you still enjoy drinking by yourself, do you?
I didn't use to drink a lot of beer, but I'm craving beer these days.
That's why I have beer in my fridge.
Is there a special reason you like beer better?
- There's no special reason. - Does she like beer?
- What? - Does she like beer?
- That's what usually happens. - No, that's not it.
It's not that?
- Don't be so surprised. - We almost caught him.
We almost got him.
He was caught off-guard.
He's a lot calmer than I first thought.
I see kimchee here as well. Did you make this kimchee?
No, people at my work made it for me.
By work, do you mean your management company?
The president and couple of co-workers gathered together and made kimchee.
- The president of your company? - I think he's dating a co-worker.
(We got him)
Why on earth would the president of a company and co-workers make kimchee?
I've never seen a manager bring anyone kimchee.
It's a first for me as well.
It was a first for me, but it's true.
- Your manager made this? - Four guys made it together.
- Four guys? - Yeah.
- They made it in Yangpyeong. - Your company must be like family.
Let's move onto the third shelf.
This is... Wait a second!
The paper is damp.
- It's ginseng. - It's wild ginseng.
- Wild ginseng! - Wild ginseng?
- Is it really wild ginseng? - Yes.
- They say it's good. - Just one bite.
It's true. You can smell the dirt as well.
- Smell it. - Wow! It smells different.
- Did a friend send this to you? - Yes.
How nice, they sent you wild ginseng.
Is your girlfriend's name Gene?
Maybe Ms. Jin sent it to him.
- Yes, Ms. Jin sent it to him. - Ms. Jin sent it to him.
We'll continue to call her Ms. Jin from now on.
I wonder what else Ms. Jin sent her?
Ms. Jin probably told him to make this to keep himself healthy.
It's loach soup and beef bone soup.
Ms. Jin!
Anyways, let's take a look on top.
- We need to catch something else. - Can't you find a hair or something?
Why don't you just let it all out and tell us you have a girlfriend?
You do! Just tell us the truth!
Don't you feel bad that we're looking so hard?
Let's just say you do.
I don't have a girlfriend right now, but I do have someone in mind.
- Something is starting up? - Yes, I have someone in mind.
He does have someone in mind.
Let's move onto the freezer.
Let's see the first shelf.
- There's a lot of meat. - I see pork belly.
- He has a lot of pork belly. - He has a lot of meat.
I see Hanwoo. It's Korean beef.
I usually cook about 3 to 4 pieces for breakfast.
- You mean this skirt steak? - Yes, skirt steak for breakfast.
- Ox bones? - Yes.
- That's for braised beef. - Braised beef.
- Do you make braised beef? - Yes, I froze it after prepping it.
- You already cleaned it? - Yes, it's clean.
Finally! It's time to see the fish freezer.
- We'll look through his fish freezer. - It's the highlight.
- The top shelf had a 70 cm (2 feet) red sea-bream, last time he was here.
The main is the top shelf and we start from the bottom-up.
We'll take a look at Lee Tae-gon's freezer again. Let me introduce his fish freezer!
It has six levels, right?
- The first floor has these kinds of fishes. - I see yellow croaker.
Small ones.
- This is yellow croaker, right? - Yes, it is.
- Croakers. - Those are delicious.
- What are all these? - I dried those fish. - Small fishes.
- Yes, I dried them. - They're about this big.
- Should we go to the 2nd floor? - Yes, we should.
The 2nd floor. Has there been any changes? It's the 2nd floor!
- They've gotten bigger. - There's a big differences from the 1st and 2nd floor!
There's a big difference.
- What kind of fish is this? - It's Spanish mackerel.
I caught it with another fish attached to the mackerel.
What's that next to the mackerel?
- A rock fish. - A rock fish is attached to it.
It's a rock fish, but that's not what's important in this shelf.
We're seeing some different fish now.
The Western Sea in Gunsan. July 1, 2017. A+!
This kind of fish is on the 2nd floor.
- There's a lot in the 2nd floor. - Yes, they're readily available.
That's the biggest one.
The 3rd floor!
This is on the 3rd floor. Wasn't this on the 4th floor last time?
It's cuttlefish!
- It was ranked higher. - It came down one floor.
I caught a couple of cuttlefish since they were in season at the time.
Look over here. This used to be on the upper floors as well.
This used to be on the upper floors as well.
Don't they look like fossils?
Don't these look like toys from a crane machine?
- Those goldfish! - You're right.
- It was about that size. - You're right.
These are amazing.
The cuttlefish is in the 3rd floor.
- You did well with cuttlefish last time, Chef Yoo. - Yes.
We'll keep going higher. The 4th, 5th and 6th floor are left.
- 4th floor! - 4th floor.
The 4th floor is still considered royalty floors.
These are premium floors.
The royal floors. 4th floor!
I think this was cut before he put it in here.
- Is this yellowtail? - Yes, it is.
- It's supposed to look like this. - That's big!
It was bigger, but I at about 2 inches from it.
- The middle? If it's 2 inches, it should be this big. - Yes, that's right.
I ate a part of it.
Yellowtail. A yellowtail lives on this floor by itself.
- Is that a blue bag you're looking at? - Yes.
I have wild mussels in there.
I thought the yellowtail lived here by itself. This is wild?
- Mussels. - Mussels! They're this big?
- Yes, they're wild. - This is crazy.
- Everyone, these are mussels. - Aren't those fan mussels?
- They're mussels. - They're as big as fists.
- How can it be this big? - Did you pick these yourself?
I'd get in trouble. You can't pick them yourself.
I have a friend, who lives in the area and they sent it to me.
- I've never seen mussel this big. - Me neither.
- That's huge! - You could get full off one.
I know.
These are huge! Let's move onto the 5th floor.
there's only 2 floors left. 5th floor!
- What's this? - It's the red sea-bream from last time.
It's the 2 feet red sea-bream.
- It's the red sea-bream. You still haven't used it. - No.
The 2 feet sea-bream. He still hasn't used it.
It's a special fish. He lives on the 5th floor.
His tail is curled because his place is too small for him. That's how big he is.
- It's the long-awaited penthouse! - Penthouse!
The 6th floor! I wonder who lives on the top floor.
A 2 feet red sea-bream lived here before.
Let's find out who lives on the 6th floor!
(All awaiting)
What's in there?
This is awesome!
- What is it? - It's black.
- What kind of fish is this? - What is it?
- Is that Smallscale blackfish? - Yes, Smallscale blackfish.
- That's really big. - What is this fish?
(Also known as the 'black knight' of the sea because of its scale...
color. Due to its irritability, they're very hard to catch)
It's a very violent fish.
Its nickname is the black knight of the sea.
They're very strong and they're able to break weak hooks.
That's why they're hard to catch.
You break a lot of fishing rods because of them as well.
- They're that violent? - Yes.
- They must be very strong. - There's regular blackfish.
There's also two types of Smallscale blackfish.
- That's a big catch. - Regular smallscale fishes have a green hue to them...
because they mostly eat green algae from the sea.
Smallscale blackfish swim out to the deep seas...
so they have a black ring around their gills.
People like him a lot since he doesn't have a fishy smell.
- Did you recently catch this? - Yes, to be honest...
he's ranked higher than red sea-breams.
Is it more expensive as well?
Restaurants can't sell that fish since they're precious.
It's also because they can't catch a lot of them.
Why are they ranked higher when they're smaller?
- They can't be farmed. - That isn't small.
- They can't be farmed? - No, they can't.
They're highly migratory, so you can't keep them in one place.
That's why they can't be sold.
- It would be hard to put them on the market. - I see.
- Blackfish! - There aren't a lot of known recipes...
for smallscale blackfish since restaurants don't sell them.
I don't know any recipes either since I just eat it as sashimi or grill it.
- I'd like to see something new. - I see.
- What are you going to do? - You have to use this fish for the championship battle.
- It's the fridge owner's request. - You guys are in trouble.
Now, let's begin our cooking battles with ingredients from Lee Tae-gon's fridge.
Who will be the winners of these trophies?
With the bronze trophy on the line...
let's begin our battle for 3rd and 4th-place!
(They finish introducing Lee Tae-gon's fridge)
This will be our first cooking battle with ingredients from Lee Tae-gon's fridge.
Yes, it'll be the first battle where a chef will have a chance to take a trophy home.
- It's this one, isn't it? - These here.
Yes, this is the one.
The bronze trophy.
The winner of this battle gets to take home a trophy...
but the loser doesn't get anything, although 5th place got ginseng.
- 4th place doesn't get anything. - Yes, they go home empty-handed.
Should I give them a prize?
No, there's no need for that!
No need for that. They could get loose.
Yes, they might get bad habits.
Their battle for 3rd and 4th is significant because they're correlated with Tae-gon.
They had a battle with cuttlefish.
They've been given a very precious ingredient.
The Japanese-cuisine chef, Jung Ho-young is nimbly cutting the cuttlefish!
- He's starting to plate his dish. - He's using squid ink.
- Cuttlefish can't be tough. - Of course, not.
(Head over heels)
(How was Chef Jung Ho-young's cuttlefish dish?)
Women would like this.
You're a manly man though.
I prefer tearing things into my mouth.
Who is the winner? Yoo Hyun-soo!
Yoo Hyun-soo!
Would you pick Yoo Hyun-soo dish if you were in the same situation?
I think I would for those two dishes.
I like dishes with texture to them.
The dish needs to be heavy.
Chef Yoo Hyun-soo drew a painting of a moon the squid ink.
- It was crazy. - It was good up to that point.
(That was back then)
- Didn't you lose six in a row after that win? - Yes.
- That was his peak. - Yes, it was.
People say it might be Lee Tae-gon's curse.
This could be a great opportunity for Chef Jung Ho-young.
It'll be a great opportunity for you to be one of the top three.
(Chef Yoo Hyun-soo's ingredients: radish, cream sauce, broccoli, squash...
red radish, Brussels sprouts, mussel, beef, pink salt, balsamic vinegar, radish sprout)
(Chef Jung Ho-young's ingredients: radish, pork belly, bread...
milk, shrimp, cuttlefish, mussel, squash, oyster sauce)
What will you be preparing, Chef Yoo?
- The title for my dish is "Radish Beef Yoo". - "Radish Beef Yoo"?
The best-tasting ingredient is radish since they're in season these days.
- Radish. - Yes, radish and beef.
- Radish and beef. - Yes. I added my last name to the dish.
"Radish Beef Yoo".
I also wanted to use the mussels.
- Mussels! You're using the mussels? - Yes, the wild mussels are very nice.
- They were huge. - Yes. That's why, I wanted to use them in my sauce.
Chef Jung Ho-young is going against him.
The dish I'll be making today is, "This is Tae-gon Style".
"This is Tae-gon Style".
("This is Tae-gon Style)
"This is Tae-gon Style", it's not "Gangnam Style" anymore.
- Tae-gon style! - I'm going to use radish and pork belly to make a fish bowl.
I'm going to make a house that looks like a fishbowl.
I'll use mussels and I'm going to challenge myself by using cuttlefish again.
You're using cuttlefish?
I'm going to use shrimp and squid ink to make Japanese-style butteryaki.
I'll try to combine all the ingredients.
I think I figured out Lee Tae-gon's taste today.
- I'll try to make it right. - I see.
You're picking chunkier ingredients rather than small things.
We'll begin our battle for 3rd and 4th place.
It's Chef Jung Ho-young, who was in last place the previous season.
He's going against Chef Yoo Hyun-soo...
who would like to be chosen by Lee Tae-gon again and be in 3rd place.
Who will be 2017's 3rd place for "Take Good Care of the Fridge"?
Let's begin our battle for 3rd and 4th place!
There's only one trophy.
3rd place receives a trophy, but 4th place gets absolutely nothing.
- Are you using a saw to cut radish? - I've never seen that knife before.
I'm going to make a bowl out of this radish. I'll use it to plate my dish.
- Are you going to hallow it out? - Yes.
- Wouldn't it be faster to use a knife? - I need to be perfectly straight.
- I needed to start the cuts with a saw knife. - Yes, he needs straight lines.
- He has his reasons. - If he used a knife, the radish would rip.
It looks like a boat since you're taking out the middle.
I'm going to use the inside as my sauce and I'll steam the radish to make it edible.
(2. Hallow out large radish to shape into a boat and steam)
(Chef Jung Ho-young begins making his fishbowl)
- What are you doing? - I'm wrapping the pork belly around radish.
- The pork belly? - I think he's trying to make the fishbowl.
- With the radish? - Are you taking out the radish after?
The pork belly will keep its shape after you take out the radish.
I think it's because Chef Jung Ho-young lost to Chef Yoo Hyun-soo on his plating.
He's trying to take advantage.
Both of them are using radish.
He's making a sauce with the radish insides and onion.
- A sauce? - Yes, with oyster sauce.
(5. Add cream sauce and hot water and bring to boil with vegetables)
He's blending the radish sauce with onions.
(Chef Jung Ho-young begins making bread crumbs)
(2. Cut crust from bread and mix in a blender to make bread crumbs)
(3. Make frying batter with flour, eggs and milk)
- What are you putting on? - I'm putting on bread crumbs after I put batter on.
- Bread crumbs. - He's using bread crumbs as well. He's very inventive.
Jung Ho-young tries a lot of hard things, but he's failed many times with it as well.
- It's too hard. - It's not going the way he wants it to.
He's become flustered many times.
(He begins frying the pork belly)
Isn't the oil too hot?
He took it out of the oil.
It's pretty dark.
- It's not turning out the way he thought. - You can double-fry it.
- Is it okay, Chef Jung Ho-young? - Yes, it is.
- Salt water? - The two are working really hard for 3rd and 4th place.
What kind of vegetable are you soaking, Chef Yoo Hyun-soo?
He's thinly slicing radish to use as garnish.
He's doing well by himself.
- He's doing well? - Yes. - Good, he's doing well.
He put the whole thing in. He put it all in again.
The important thing is if the pork belly will be cooked on the inside as well.
It needs to be fully cooked so the radish will easily pop out.
- The bread crumbs might be cooked, but the inside might not be? - Yes.
Everyone is interested in what Chef Jung Ho-young is doing right now.
It has to stay in that shape.
- It's not burnt. - It's not?
- You could say it's well-done. - Well-done.
(10. Cook mussels in boiling water with soy sauce and sugar)
Look at the size of the mussels.
(11. Add pink salt to beef)
- Rock salt! - Yes, it rock salt. - I'm seasoning the beef with rock salt.
Yes, that's right! Lee Tae-gon also used the rock as well!
(12. Cook beef in an oiled-pan)
Jung Ho-young is adding texture to the cuttlefish.
- Is that cuttlefish? - Yes, that's right.
- You're only blanching it? - Yes, I only need to blanch it.
- He's only lightly blanching it. - He's going to cook it again.
(7. Boil mussels)
It looks like more than 2/3 of the time has passed.
You might need to hurry.
He's cleaning the mussels. Look at how big they are!
That's only one of them!
They're too big!
They're big as oysters.
You have 5-minutes left! Ahn Jung-hwan!
- Yes? - Can you go see the kitchen?
I feel like the time is shorter today.
- Is this cuttlefish? - Yes.
(10. Add shrimp, blanched cuttlefish, salt, oyster sauce,
mussels, rice wine, butter and pepper to vegetables)
They're in a hurry.
(On the other hand, Chef Yoo Hyung-soo is...)
(13. Mince onions and green onions)
I'm making the sauce that will have mussels in it.
It will taste like if you had beef and abalone together.
- While we were talking, Chef Yoo Hyun-soo got out mussels. - Yes, mussels!
You're adding mussels to this? Is this chuck flap tail?
(15. Add cooked mussels and mussel balsamic sauce to beef)
Why are you guys so fast today?
They're very focused on earning a trophy.
It's tense here since they're not talking.
Is it? You could cut the tension with a knife.
He's starting to take it out.
(It's the moment he cuts into the fried pork belly)
(How will it turn out?)
They answered quickly when we used to ask them questions.
He took out the radish while we were talking!
- It's not cooked all the way. - It's still raw inside!
What is he going to do?
- I'm going to use the torch to cook it. - He's going to use the torch!
I see, the torch.
- The radish isn't coming out! - It has to come out! It can't rip!
It can't rip. It has to come out!
Time is still running! He's running out of time!
- It's taking him a lot of time. - I can't watch this.
The radish needs to come out cleanly.
It can't rip!
- It's not coming out at all! - It's falling apart inside.
You don't have much time left! The meat is ripping apart! It's ripping!
The pork belly is still raw.
- The pork belly! - He's getting the torch out.
He's using the torch to cook the meat. You have 2 minutes left! 2 minutes!
- You have 2 minutes left! - That's too hard to do.
Be careful! What are you doing with the broccoli, Chef Yoo Hyun-soo?
- I'm drying it out. - You're drying it out?
- You're drying the broccoli? - Yes, I think he's going to use it as garnish.
Yes, I'm shaving the broccoli.
The broccoli is getting a close shave.
Once I'm done it'll have a nice shave.
You're giving it a nice haircut.
- They're putting in a lot of effort. - Yes, he's giving it texture to the dish.
Chef Jung Ho-young has great ideas but sometimes they don't come out well.
- He used squid ink as well. - Yes, he did.
He's using the torch right now.
It's catching on fire!
- Jung Ho-young is anxious. - It's fine. The butteryaki will cook the rest.
We have one-minute left! One-minute left!
Only one-minute left in the competition!
I hope you guys can wrap it up please!
What are you putting inside the radish?
- Radish sauce. - Yes, radish sauce.
- He totally steamed that radish. - Yes.
- 30 seconds left. - 30 seconds!
- Why are they having such a hard time? - Maybe we're interfering?
Did they try too many things for the amount of time they had?
- 15 seconds! 15 seconds! - You don't have much time left.
Please, hurry up.
Nine! eight!
Seven!
Six!
Five!
Four!
Three!
Five!
Four!
Three!
Two!
One! We're all done!
Chef Jung Ho-young finished first and Chef Yoo Hyun-soo is finished as well.
They put a lot of effort in.
(Mussel butteryaki and cuttlefish in a pork belly fishbowl)
(Chef Jung Ho-young's "This is Tae-gon Style")
- Is it visually pleasing? - It looks a lot better here than when he was cooking it.
- We saw him burn the whole thing. - Yes.
It's because I don't like burnt dishes.
Be honest, is this burnt?
The outside isn't burnt but I'm worried since he might not...
like the scent from cooking the pork belly with the torch.
- I bet the cuttlefish will be delicious. - Yes, the cuttlefish.
- That's the cuttlefish. - Yes, this.
How will it taste? Jung Ho-young wasn't picked last time.
You have to be careful when you smile after you eat that. Your teeth might be black.
He doesn't seem pleased.
I think it's much better...
- than the previous dish. - Much better? - Yes.
That's good to hear.
He was kind of upset with his dish the last time.
- It doesn't smell burnt. - It doesn't?
- It doesn't smell burnt? - No. I think Chef Jung Ho-young catered to my taste.
It's got good texture and the dish is put together nicely.
- I see. Can he eat the lid? - Yes.
He says you can eat the lid.
I don't know if the inside of the lid is cooked.
It might not be cooked. This could be the deciding factor.
Lee Tae-gon!
Are you eating raw meat?
Is it seasoned?
Is it cooked?
You can't taste the meat in the dish.
- It tastes like breaded chicken. - My goodness.
- Is it because it's crispy? - Yes, it is.
- Thank you. - It's not easy to cook the inside as well.
(Stir-fried mussels and beef in a radish bowl)
(Chef Yoo Hyun-soo's "Radish-Beef Yoo")
It has radish, mussels and cream sauce. You can mix it and eat it all together.
- Just a bit of the mussel. - He can eat it all together.
Look at the size of the mussel. It's really big.
- With the radish? - Yes, the outside radish is edible.
It'll be bad if he needs to chew it for a long time.
- The beef can't be tough. - No, it has to be tender.
- He could've boiled it. - It'll be bad.
What does his expression mean? What's he thinking?
- It's good - It's good, but?
Let me try one more bite.
His idea wasn't bad either.
(He carefully tries the dish again)
The dish is delicious. It taste good but...
- it's a bit too rich. - You don't like butter?
- It's too rich? - I see, it's too rich for your taste.
What did he put in there?
Both the dishes taste good, but there's seems to be something missing.
- I don't know what to do. - I see.
I can't say one is better than the other.
He says it's hard for him to choose someone,
but criticizing everything about the dishes.
- He seems to feel bad. - Yes, but it's a battle for 3rd place.
- He's telling us the truth. - Yes, he needs to be honest.
- Shall we taste it as well? - Yes, we should.
First, Chef Jung Ho-young's "This is Tae-gon Style".
- I think I should taste it again. - Yes, since you'll be choosing the winner.
The cuttlefish is really good.
I ate an onion thinking it was a cuttlefish...
but it still tastes good.
I also really enjoyed the texture of the cuttlefish as well.
The squid ink's aroma is very nice and pork was cooked nicely as well.
I also think you shouldn't criticize the dishes after cooking up there.
- I see. - If you look at it that way, you're being too fussy!
- This is really good. - I know.
- It's because it's a battle for 3rd and 4th place. - He needs to be very strict.
I'm more than satisfied with this dish.
He received a star, but he's being very critical for serving...
such a mediocre dish.
- We had his broth, didn't we? - Yes.
- You mean the very clear broth? - Yes, the broth was too clear.
That's actually the way I like to eat the broth.
I see, you don't like things to have any seasoning.
This time, let's try Yoo Hyun-soo's "Radish-Beef Yoo".
It's mussel and beef inside the radish.
With the radish?
This is good.
- The radish taste good by itself too. - Yeah, that's the way I ate it.
It's not rich. I think it's good.
No, it really does taste delicious.
I don't know if it's because the dish is so soft but...
it tickles the roof of my mouth.
People who don't like strong seasoning might think it's rich.
That's right, since he likes clear broths.
- He doesn't like strong flavors. - Yes, this is strong.
I still like it.
- What do you think, Kim Seung-soo? - I think it tastes much better than...
the way Lee Tae-gon described it.
It tastes great, but it tastes even better...
when you try the beef and mussels separately.
It tastes better when you eat the beef separately.
- That's right. I ate it all together at first. - Yes, you did.
It tastes different if you eat it separately.
- I shouldn't have eaten it together on my first bite. - That's right.
I think that's why I thought it was rich when I first tasted it.
It's time for you to decide the winner.
The 3rd place winner for 2017's season will depend on Lee Tae-gon's decision.
One will be 3rd place and the other will have absolutely nothing for 4th place.
absolutely nothing for 4th place.
(More complicated than ever)
Number one is Yoo Hyun-soo and number two is Jung Ho-young.
- They're really anxious. - Yes, they are.
Give us a smile!
The trophies look great when you take them home.
They do!
The only person that knows is Lee Yeon-bok.
I go to Lee Yeon-bok's restaurant sometimes and...
I can't tell you how jealous I get.
He's jealous. What do you think, Chef Yoo?
- I think it'll shine in my restaurant. - You think it'll be nice too.
They don't intend to give up or concede.
- I pressed a button. - You did? He chose a winner.
He made his final decision.
It's "Take Good Care of the Fridge's" 2017 4th and 3rd place!
Chefs Jung Ho-young and Yoo Hyun-soo have worked really hard.
They both deserve a trophy. Who is our 3rd place winner for 2017's season?
3rd place!
(Shout for joy)
Jung Ho-young!
Chef Jung Ho-young is our 3rd place winner.
Jung Ho-young is third!
- What in the world? - I know, he lost last time.
- Not only that, he came in last the previous season. - Yes.
- 3rd place! - To be honest, my finger went back and forth.
I couldn't decide, so I thought about each dish's first impression.
It was very delicious, but the roof of my mouth tickled since...
I think I ate too much in the beginning.
Honestly, it was a bit too rich for me.
Chef Jung Ho-young's dish was the same from the beginning to the end.
That's why I went with my first impression.
- Thank you very much. - I see how you decided.
First impression. Honestly, first impressions are important for dishes.
- You're not crying, are you? - I bet you have some unique feelings.
I think he's tearing up.
His face is getting red.
To be honest, it's not like I was a good student when I was in school.
I didn't receive a lot of awards.
So, I'm really happy I received an award today.
I'll try even harder to cook better dishes.
Thank you.
(His thoughts on winning are sincere)
We'll now award him with our trophy.
This season's 3rd place! Lee Tae-gon will give you the trophy.
Congratulations!
Jung Ho-young is this season's 3rd place winner!
- Can you lift up your trophy? - You have to show us.
Jung Ho-young!
- (Fourth: Chef Yoo Hyun-soo) - (Third: Chef Jung Ho-young)
The long-awaited championship cooking battle for 1st place is about to happen.
Chef Lee Yeon-bok was last year's champion.
Raymon Kim will go against Lee Yeon-bok in the finals after...
setting a surprising record of winning nine battles in a row.
The last-standing winner will be allowed to take this gold-colored trophy home.
Lee Tae-gon will decide which colored trophy you will be taking today.
His shoulders must be heavy with burden.
The last time Lee Tae-gon was on our show, the theme was red sea-bream.
- Chef Lee Yeon-bok made "It's Red Sea-Bream". - "It's Red Sea-Bream".
Yes, he beat Sam Kim's "A Well-Cooked Red Sea-Bream".
- Even his title was weak. - Yes.
"A Well-Cooked Red Sea-Bream". Wasn't that weak?
- He's gulping down water. - Yes, he must be furious.
He's in fifth place today.
Today's main theme for our championship match is Smallscale fish...
and it was personally caught by our guest, Lee Tae-gon.
Smallscale fish.
This is Smallscale blackfish. They're different varieties.
- They're different. - Totally different.
I wouldn't know since I've never had it.
- They don't sell this in restaurants, do they? - They can't.
They sell regular Smallscale fish in Jeju Island.
You can't find anywhere that sells Smallscale blackfish.
If you were to buy a 16-inch Smallscale blackfish...
you'd can expect to pay about $400.
- For one? - That's expensive.
- It's the first time I'll be eating it. - It's the first time seeing it, for me.
- The first time seeing it? - Yes.
The fish's meat is very taut.
It has its own natural light oils as well.
- If I could request something... - Yes, please request.
I don't want the fish to taste rich.
He doesn't like rich foods.
- You like spicy dishes and clear broths. - Yes, I like definite flavors.
Who will be honored as the winner for this season?
(Chef Raymon Kim's ingredients: Smallscale blackfish, radish, tsuyu, umeboshi.
(Chef Lee Yeon-bok's ingredients: Smallscale blackfish, mussels, broccoli...
asparagus, tsuyu, pepper, green olives, plum extract, perilla leaves)
- The dish I'll be making with Smallscale blackfish is... - Yes?
- "Raymon Kingdom". - "Raymon Kingdom"!
That's a great title.
I visited Japan awhile back and had a delicious dish.
- What was it? - It's a porridge named josui.
They made it different than your usual porridge.
You eat it by dunking deep-fried rice in a broth.
I'll use the head and bones to make the broth.
I was going to use the rest of the fish as steak, but he didn't want anything rich.
Yes, that's right? Are you suddenly changing it?
I'm going to steam it by using a lot of lemons.
I'll try to keep the fish's clean taste.
My dish's title is, "It's Smallscale Blackfish"!
"It's Smallscale Blackfish"!
Last time, it was "It's Red Sea-Bream".
Today's title is "It's Red Sea-Bream"!
The title gives me good luck.
- He's following what he won with, right? - Of course.
There's a Chinese dish named malatang.
I'm going to make something similar. I'll use a lot of chili oil.
I'm going to make it a bit spicy. I also thought if I fried the fish really well...
it would extract some of its natural oils. I thought it would work for my dish.
- He must be frying his Smallscale blackfish. - Yes.
It's 2017's last cooking competition. We'll start the competition, right now.
The second time isn't as hard as the first time.
The master Chinese-cuisine chef is looking for another win.
Chef Lee Yeon-bok wants to the final boss for this season's cooking battle.
He'll be going up against Chef Raymon Kim...
who has "TGCOTF's" winning record and wants to...
finish off this season with a championship.
In the end, who will be "Take Good Care of the Fridge's" 2017 champion?
Let's begin our final championship battle!
We'll find out this season's winner. Who will be this season's champion?
- Bang! - It's Smallscale blackfish!
- Bang! - They're both starting to prep vegetables.
They both have green onions out.
I think Raymon Kim is going to make broth in the pressure cooker.
- Chef Lee Yeon-bok is making chili oil. - Yes, he is. He's all about chili oil.
- Chili oil. - You're using a lot of lemons, Chef Sunfish.
He's not answering you since you called him Chef Sunfish.
Don't you think it'll be sour with that much lemon, Chef Raymon?
- Aren't you using too many lemons? - I'm only using them to steam the fish.
- Only for steaming. - You won't taste it in the fish.
- Just for steaming. - He's answering since you called him Chef Raymon Kim.
(Focused)
- He's putting in mussels. - For the broth!
- Mussels. - Yes, I'm using mussels and fish.
The broth.
- (Onions) - (Broccoli)
(Garlic)
Chef Lee Yeon-bok always preps his ingredients first.
The main ingredient appears after he preps other ingredients.
Smallscale blackfish! He has the Smallscale blackfish out.
- Raymon Kim! - It looks strong since the fish is so black.
- It looks very strong. - It's nickname is the "sea's black knight".
It's the black knight.
Look at the meat. The Smallscale blackfish's flesh is on the pink side.
It's my first time seeing it.
(He's pouring hot water on the fish?)
Chef Raymon Kim is trying to take the fishy smell by pouring hot water on it.
With hot water?
That's another technique. He drenched it in hot water first.
The fishy smell goes away when you pour hot water on it first.
He has it in the pressure cooker now.
He's cutting away some of the flesh.
Are you going to make josui porridge out of the flesh?
Yes, I'll make porridge and steak as well.
He's making steak as well.
(5. Season Smallscale blackfish with salt, pepper, olive oil and lemon)
He's using slices of lemon on the fish.
- To make it tangy? - I think he wants to infuse the lemon's aroma on the fish.
It won't be fishy or rich at all.
- It'll become fragrant and tangy. - Yes, it'll be tangy.
- Chef Lee Yeon-bok has... - Yes! He has Smallscale blackfish out as well!
He's working on his fish.
That's how he's cutting it?
- Won't it open up when he fries it? - Yes, that's exactly right.
That's right! It'll look like the fish has wings.
- It's my first time seeing fish being cut like that. - Really? - Yes.
He's making deep cuts with his Chinese-cuisine knife.
He's prying the flesh open.
- Are you frying that whole? - Yes, I'm frying it whole.
(Fascinated)
The whole thing?
The fish won't fry well if you don't dust it well with corn starch.
He's making a corn starch slurry for the fish.
He's putting on the corn starch slurry after dusting it with corn starch.
- He dusted it with corn starch. - And, he's putting on corn starch slurry.
Yes, corn starch slurry.
It's going in! It's going in.
- It's going in! - He's frying the whole thing!
He's keeping the fish in-tact while frying it whole!
He's holding onto the tail. It's very hot, please be careful!
- When I made sweet and sour pork last time... - Stop while you're ahead!
- I'm sorry, I'm just telling them my experience with oil. - Stop it! Stop!
I got a bit of oil on me while frying the pork and it hurt for a couple of days.
It went for a couple of days, I hope you're careful.
(Chef Lee Yeon-bok strains his chili oil)
- He made chili oi. From my experience making chili oil... - I told you to stop!
Your chili oil came out very nicely.
I really like your chili oil, it's very nice!
(Chef Raymon Kim begins preparing josui with left-over fish)
(He minces the flesh and places it in a bowl with yolk)
(7. Mix rice, salt, rice, yolk and Smallscale blackfish)
While we were talking, he's mixing rice with different ingredients.
- Is that josui? - Regular josui is made like porridge...
but he's going to deep-fry the rice balls and serve it with the broth.
He can break off rice pieces like burnt rice soup.
I see what he's doing.
It's more like burnt rice soup instead of porridge.
He's frying the rice.
The rice balls are larger than I thought it would be.
- I'm making it the same size as the fish steak. - I see, he's matching the sizes.
- He's putting in a lot of time on the rice. - Yes, he is.
He's repeatedly dunking it and taking it out.
A lot of fishermen are going to copy this.
Yes, I think so too.
Chef Lee Yeon-bok is burning chili peppers.
That's something Mihal does all the time.
Chef Lee Yeon-bok is following Mihal's technique.
(6. Cook chili peppers over open flame and peel off burnt skin)
(He puts tsuyu in a bowl and uses the automatic pepper grinder)
(Make marinated peppers by mixing tsuyu, pepper, vinegar and cooked peppers)
(Marinated peppers are ready)
- Kim Seung-joo! - Yes?
We have 5 minutes left. Can you see what's going on?
The championship final has less than 5 minutes left.
I'm Kim Seung-joo and I'm at the site of 2017's championship cooking battle.
It's Chef Lee Yeon-bok against Raymon Kim.
The two of them aren't smiling or saying one word while they cook their dishes.
- He's finished frying the rice for josui. - Is that his rice?
Yes, that's right. These rice balls have the Smallscale blackfish meat in it.
(When he opens the pressure cooker, a milky white broth appears)
How are you going to use this broth?
- This is Smallscale blackfish broth. - The broth!
It's the broth from the pressure cooker.
- Smallscale blackfish broth! - I bet it's delicious.
Will we see a new champion?
(Wow)
It's a Japanese-style broth, but it's delicious. It's spot on.
(Chef Lee Yeon-bok's chili oil appears)
(8. Add onions, garlic, onion, broccoli and asparagus to a pan with chili oil)
(He seasons it with tsuyu)
- What's that you're cutting? - It's olives.
- He has olives out. - Olives!
- Olives? - I've never seen him use olives.
(He's using green olives in a Chinese dish)
(9. Add olives and peppers to 8 and stir-fry)
(Make malatang by adding mussel broth and mussels)
- He has mussels. - Mussels.
I believe he steamed the mussels.
Are you putting the fish in there? Will the sauce be thick?
- No. - No? - No, I'll use the sauce just as it is.
As sauce! He's taking the fish out.
Chef Lee Yeon-bok is taking out the fish. It's gotten much bigger.
The Smallscale blackfish looks like it rolled around in snow.
Wow, this dish is going to be amazing.
(Deep-fried rice)
There's 40 seconds left. 40 seconds.
It's time for you guys to start wrapping things up.
- Is he taking out the fish? - It's time for the steak to come out!
Smallscale blackfish steak!
- He's placing two pieces of steak on it. - I see where he's placing it.
(Chef Lee Yeon-bok is beginning to finish his dish)
(He begins plating his malatang)
Chef Lee Yeon-bok is starting to plate.
(Chef Raymon Kim is finishing up as well)
You have 20 seconds left! 20 seconds!
Please start finishing up. You have 20 seconds left.
He's finished! Raymon Kim qualified for the finals and he finished his dish first.
(Smallscale blackfish appears)
(10. Place fried Smallscale blackfish in malatang and garnish with perilla leaves)
Chef Lee Yeon-bok, you have 10 seconds, 9, 8!
Seven!
- Six! - He's finished! Chef Lee Yeon-bok is finished as well.
They finished making the dishes before the 15 minutes was up.
All the dishes for the championship match is finished.
I'm in trouble.
I have no idea what to do.
These are some serious dishes.
Our last two dishes for this season and championship battle is all finished.
- Bang! - What do you think? Were you imagining these dishes?
I'm a bit overwhelmed by emotions and moved by the dishes.
I was curious how they'd cook Smallscale blackfish.
I never imagined he'd fry it whole like this.
- Steak. - Wow.
I could never imagine these dishes.
I'm happy that my ingredients didn't go to waste.
That's good to hear.
(Steamed Smallscale blackfish steak with Japanese-style josui)
(Chef Raymon Kim's "Raymon Kingdom")
This is... wow.
It's visually very pleasing as well.
- I'll cut it very carefully. - Don't do it.
- It was infused with lemon aroma. - Yes.
The broth is clear but a bit on the thick side.
You should dunk it in the broth.
- It doesn't smell rich but it smells very crisp. - It's what you wanted.
He's trying it.
It's his first time trying Smallscale blackfish in a dish instead of sashimi.
I could say it's fantastic.
Fantastic!
It feels like I'm eating burnt rice...
but I can taste the fish in-between.
It's very sweet and delicious.
It's my fish, but I can't be more proud of it.
The sauce itself was made from Smallscale blackfish.
You can break up the rice in the broth.
- Break it up like burnt rice. - The deep-fried rice is very nice as well.
(Burnt rice)
- It looks like burnt rice soup. - It's delicious.
There's broth in there as well.
(Drooling)
It's really delicious.
- (Relieved) - (Nervous)
He says it's really delicious.
The taste melts the manly man.
It's tastes very clean.
Last but not least, the fish's unique taste comes afterward.
- The dish tastes very clean. - Fantastic and it's very clean.
You look like you want to eat it too.
Could you stop eating?
- Stop eating. - Your eyes got really big.
I'd like to eat another bite, but I'm afraid you'll all get mad if I ate it all.
- No, no! - No, it's okay. You can eat another bite.
- One more bite? - Yes, just one more bite.
Don't eat it all, okay? Please!
He didn't make a lot.
When this episode of "Take Good Care of the Fridge" airs...
I'm going to keep watching it over and over.
- It's that good? - Yes.
- Thank you very much. - Great, great.
- It tastes fantastic. - That's right.
(A fried Smallscale blackfish is swimming in malatang)
(Chef Lee Yeon-bok's "It's Smallscale Blackfish")
This time, it's Chef Lee Yeon-bok's "It's Smallscale Blackfish"!
- "It's Smallscale Blackfish". - Thank you.
- He must like the look of his dish. - It looks like the black knight.
- I know. - It's very imposing.
It almost like the smallscale blackfish is swimming in the malatang.
- It looks like it's thrashing the waves. - I know.
It almost looks like a fish print.
It's almost too pretty to take apart.
Anyone can see it's the black knight of the sea.
You can dunk it in the sauce and have it with the vegetables.
The flesh comes off nicely, like this.
- It doesn't fall apart. - It comes off nicely.
The meat is taut.
- You can have a pepper after you eat the fish. - You eat this separately?
Yes, it'll be refreshing to eat the peppers.
The black knight of the sea! Smallscale blackfish!
- It swims without hesitation! - This is driving me crazy.
He can't believe it, he can't!
(A well-matched contest)
This must mean the dishes are neck and neck in taste.
There's has to be a differing factor.
How does this dish taste? You didn't hold back on the last dish you tasted.
Tell us about this dish.
I thought it would taste rich since I saw a lot of grease floating around.
He fried it, but it doesn't taste greasy at all.
It taste very clean.
I thought it would be greasy.
If you look inside, it's cooked all the way...
but it's cooked perfectly.
- He's trying it again. - I'd like to taste the tail.
The tail.
(He tries another big bite)
How does the sauce taste? Is it spicy?
- It's a bit spicy. - It is?
It's perfect for me since I don't like dishes that are too spicy.
It needed to be a bit spicy and I think he got it spot on.
I have no idea how it would taste.
(Everyone is getting more curious about how the Smallscale blackfish tastes)
I don't know what to do.
He's already starting to worry.
Should we try it as well?
First, let's try Raymon Kim's "Raymon Kingdom".
Should we use a spoon for this?
Tae-gon praised this dish.
It's too precious to eat in one bite.
Can you believe this fish? Can you?
- The flesh is taut. - Smallscale blackfish is amazing!
When you bite into the flesh, you can tell it's very taut and chewy.
Yes, it's like chewing gum.
It's very chewy.
The lemon scent isn't strong but...
you can keep tasting it every time you bite into it.
The pepper was a good touch to the fish as well.
This dish is the most gourmet dish out of all gourmet dishes.
I think he showed that in his dish.
I think he chose the right cooking technique.
The broth had depth because it was cooked in the pressure cooker.
It was made quickly. The fish's texture is best when it's steamed.
I think the two cooking techniques made the dish even more delicious.
Now, it's going up against Chef Lee Yeon-bok's "It's Smallscale Blackfish".
Let's try "It's Smallscale Blackfish".
- This is delicious. Delicious. - "It's Smallscale Blackfish".
- Wow! - What the heck is this?
- This is really delicious. - The flesh is no joke.
The flesh is no joke.
You ate that in an instant. Why didn't you try appreciating it?
I almost regret eating it too fast.
I don't understand how he could make this...
sauce or broth in the amount of time he had.
- I know. - I tried the olive after eating the other ingredients...
but I can still taste the combination in my mouth.
I feel like we had the most gourmet Japanese and Chinese-cuisines.
I fully understand why Tae-gon said, "This is driving me crazy".
- I fully understand why he said that. - Yes, I see.
Fish usually become dry when you fry it like this.
The fish's skin tasted better than the meat every time you chewed on it.
Personally, I'd like to eat this with rice in it.
The broth is really good.
Two dishes worthy of being in the championship...
have been presented without fail.
All the chefs are satisfied with the dishes.
But he can only choose one winner today.
It all depends on Lee Tae-gon's taste and preferences.
You don't need to be so burdened.
How about Kim Seung-soo voting since it's our last decision?
- Should I? - You two could have different choices.
- Wouldn't it bad for him to take the fault for everything? - Thank you.
You're welcome. It's only right.
Number one is Raymon Kim and number two is Lee Yeon-bok.
Who will he choose as 2017's champion?
Please decide and press a button!
-The colors for each person are changing back and forth at this time.
He said he chose a winner, but Lee Tae-gon is hesitating again.
We have the result from his decision.
- I can't watch this. - "Take Good Care of the Fridge's" 2017 season...
- Don't do this. - Champion!
- No, don't do this. - Both of them...
Don't do this!
chose the same person!
If that's the case, it means whoever takes home the trophy is the clear winner.
Let's verify Lee Tae-gon's decision!
Show us!
Chefs Lee Yeon-bok and Raymon Kim relentlessly worked all year long.
Will Chef Lee Yeon-bok win the championship two years in a row?
Or, will Raymon Kim be crowned the new champion?
It's the last cooking battle decision of 2017! Let's verify Lee Tae-gon's decision!
Who is it?
It's the last cooking battle decision of 2017! Let's verify Lee Tae-gon's decision!
Who is it?
Who did he choose?
It's Lee Yeon-bok!
Lee Yeon-bok won the championship!
Lee Yeon-bok has won two in a row!
Two seasons in a row.
That's an amazing record.
To be honest, it was very hard to decide.
- I mentioned that I liked spicy foods. - Yes, you did.
I think the dish was in accord with my taste.
I think he also portrayed the Smallscale blackfish's appearance as well.
I think that earned a vote as well.
I've never seen a more charming fish.
Thank you very much.
(Respect)
You're champion for 2 seasons. Tell us how you feel.
First of all, I think it's a family honor that I won...
between Korea's well-known and top chefs.
I believe it's an honor for Chinese-cuisine as well.
I'll keep working even harder for "Take Good Care of the Fridge". Thank you.
- Congratulations! - Yes, congratulations.
It must be disappointing for Raymon Kim.
- He was so close. - He deserves 1st place as well.
- His dish was the best too. - How do you feel?
I'd like to stop his third championship next year.
Yes, it's makes you try harder and motivates you.
- Thank you! - 2nd place! All-season 2nd place.
- It's Raymon Kim! - Congratulations!
2017's 2nd place winner is Raymon Kim.
It's Raymon Kim. He says he's in 2nd place and you're in 3rd place.
It's Chef Lee Yeon-bok this year again. Two seasons in a row! Congratulations!
Lee Yeon-bok has won two times in a row!
With that last win, we've wrapped up all of...
"Take Good Care of the Fridge's" cooking battles of 2017.
I'd like to thank all the fridge-owners, who appeared on our show again.
I'd like to bow my head and thank our audience members...
who constantly love and watch "Take Good Care of the Fridge".
2018! It's considered a special in the Lunar calendar.
We promise to show you more delicious and unique dishes in 2018.
"Take Good Care of the Fridge" is your fridge's fantastic escape.
The best chefs will greet you again next year!
Take good care of the fridge!
- Thank you! - Thank you!
It's our New Year special! Our guests are Monk Hyemin and Jang Seo-hee!
It's nice to meet you.
I hope this you find happiness and joy all year-long.
It's Monk Hyemin, this generation's mentor.
We know a couple of things about temple food.
I love "Kimbab Heaven" restaurants.
- Kimbab Heaven? - Yes, my favorite is spicy rice cakes with ramen.
Doesn't that have fish cakes?
Informally, I eat in secret.
- It's the first time a monk's fridge is being revealed. - Are you nervous?
- Yes, I'm a bit nervous. - What if a chicken falls out.
- Isn't this meat? - Soy tonkatsu and soy bulgogi.
- Doesn't this have meat in it? - No, it's made from soybeans.
- It's totally vegan. - Vegan fish cakes.
Vegan ramen. No meat at all.
(Make the best dish possible)
(Make a dish that will cure the soul)
They're amazing. It's totally different watching it live and not on the television.
(He's all smiles)
- I'm sorry for eating alone. - No, it's okay.
Peace, healing and warmth for the soul.
Wow, this is delicious.
("Take Good Care of the Fridge", every Monday nights at 9:30)
How come the temple can't make it like this?
Subtitles by OnDemandKorea