Subtitles by OnDemandKorea
Turn your leftovers into fine dining!
Korea's top chefs will empty out your fridge.
A high-class cooking show, "Take Good Care of the Fridge".
It's nice to see everyone.
Every Monday night, we yell, "Let's go get night snacks!".
These cooking bosses make you yell, "Let's go!".
Let me introduce our eight chefs!
- Welcome! - Welcome! - Let's go!
It'll be a special show again, today.
The woman warrior of chefs. The Angelina Jolie of chefs!
Chef Jeong Ji-sun is joining us again.
She made her presence known during her first-time on the show.
"5-minute beef jerky" was searched online.
She began with dim sum, but her beef jerky became famous.
The beef jerky became a great hit when it beat...
our bullfrog of the show, Chef Raymon Kim.
Raymon Kim no longer eats beef jerky.
- You don't? - No, I don't eat beef jerky anymore.
I don't eat anything with the word 'jerky' in it anymore.
- Nothing with the word 'jerky'? - No.
The important thing is that while Chef Jeong Ji-sun was making beef jerky...
it was a parade or cursing as well.
- She cursed so much. - Yes, she did.
Do you have new determination for today?
I think I was being too brash last time.
I'll try my best to do better, this time.
Please look forward to her cooking.
I'll reveal our fridge-owners for today's show.
Today's fridge-owners are known as the best combination within entertainers.
Better than their combination is how similar they look.
The two are called decalcomania.
Who are today's fridge-owners?
Let me reveal them to you. Come on out!
Today's fridge-owners are called father and daughter decalcomanias!
Father and daughter decalcomanias!
It's Lee Gye-in and Kim Shin-young!
(We're here on TGCOTF!)
(It's been a while since we last saw them together)
Please take a seat.
- All of you look very familiar. - I'm glad they do.
Let me get your jacket for you.
He's acting like we're at a real restaurant.
Why didn't you take this off before you got here? Why did you wear this?
Why are you making it hard on yourself?
You could've left it in the waiting room.
I needed to at least wear a coat since I'm older and...
this is a new year.
- He took off his glasses as soon as he sat down. - I know.
Why did you wear it out if you were going to take it off right away?
- He's at a restaurant. - It looked good on me.
Let's talk about this person, first.
The maverick of all talkers, he can even make...
Kim Heung-gook stick out his tongue and give up.
He's also rumored to tell lies every time he opens his mouth.
Professional liar!
It's Lee Gye-in, the liar!
Welcome to the show!
I'm wondering, who told you I lied?
Who said that?
Everyone kept saying I was a liar, so my friends would tell me to stop lying.
Tell me if anything has gone wrong after I said something. Tell me!
- Tell me, you bastard! - We'll slowly get into that.
(We'll delve into what he's talking about)
I'm sorry, but my father (not real father) will suddenly start acting sometimes.
Please don't get taken aback and stay calm.
This is only the beginning of the show.
This guest is not only a foodie...
but she's the original trendy saying-maker...
making trends like, "It's a hit, a hit" and "sweet and salty".
- Professional comedian, Kim Shin-young! - Kim Shin-young!
It's a hit, a hit.
(She immediately imitates Lee Gye-in)
- It's a hit, a hit! - It's a hit, a hit!
- Decalcomania! - Decalcomania!
I'm his daughter, Kim Shin-young!
Let's go catch us some carp, we need carp.
I was going to Pyongyang because I was invited by them.
A random guard asked me...
"She's a comedian but she looks a lot like you, Mr. Lee Gye-in".
Father!
- Not in Pyongyang! - Do you think he's lying?
Yes, that's not possible. It isn't.
- Is this a lie? - How would a guard know me?
He didn't know your name.
"Is that Kim something or other, your biological daughter?".
- That's what he said. - "Something or other"? No, that's a lie.
That's a lie!
I'm sure on this one. He's drinking water and his face has turned red.
It's a lie.
He's personally very unhappy with the nickname, Lie Gye-in.
We always check out the facts when you come to JTBC.
- Of course. - Let's see if we can check out the facts today.
- Mr. Lee Gye-in. - Yes?
There's a story about your arm getting shorter...
because you were beating up a wild boar.
You're saying your arm got shorter because you punched the boar too many times.
- With his bare hands. - His bare hands?
If you don't believe me, try going home tonight...
and ask your child to hit something 50 times a day.
Your arms are connected with tendons and it gets shorter, without you even knowing it.
Your arm gets shorter.
- What's with your left arm? - He pulled his shoulder in.
(The right shoulder is about a step back)
Try extending both arms, don't pull one shoulder back.
- Wait a second, time! - Who wouldn't have a shorter arm, if they did this?
I didn't pull it back that much!
- I went fishing once. - You went fishing?
I went fishing and wanted to catch carp, so I could give it out as presents.
The most important thing is the rice.
- Do you mean the bait paste? - Yes.
I minced cow liver and mixed it with the fish bait.
I had my foot inside the bait bucket to keep it next to me.
- You put your foot in to keep the bucket from moving. - That's right.
I was fishing when suddenly, my foot started to slowly move to the side.
- Someone was taking it from you. - It was a wild boar?
- Yes, a wild boar appeared. - That's how it happened.
- That's where you met the boar. - The boar appeared!
It held onto my bucket and started growling.
The boar kept trying to drag my fish bait.
I just began punching it. I think I punched it about 500 times.
You punched the boar 500 times? You suddenly came up with that number?
- You suddenly punched it 500 times? - Yes.
- The boar stayed still? - No, it kept growling and it finally died.
- You killed it? - Yes, of course. - You killed it with your bare hands?
Wait a second. During your interview with our staff...
you said you punched it 100 times.
The numbers can change depending on his emotions.
Isn't 500 times a bit too much?
Who took the boar?
I heard the village elders took it and ate it.
What village was this?
I don't know since there are apartment buildings there.
It's gone? How come you're drinking water again?
You're drinking water again?
- He's drinking water again. - Yes, he is.
- He drinks water when we keep probing him. - He added too much to his story.
Let's extend our arms again. One, two, three!
(Putting in effort)
That's all that his arm will stretch.
- Do you have any... - New episodes?
new things that has happened to you?
I wish I could take all of you and show you the birds at my neighborhood.
- It's about birds. - Yes, birds.
I planted a pine tree right next to my front door.
No one could see them, but birds made their nest inside my pine tree.
They made a nest inside the pine tree that was planted in front of your front door.
They kept on pooping in front of my front porch.
- I would slip on their feces when I drank. - On bird poop?
- Yes! - Because they pooped in front of the door.
- So, I pulled down their house. - You got rid of their house.
I think the mom and dad and uncle all lived together in the nest.
There were five birds in the nest.
Five birds.
I was coming back home one night after having a couple of drinks.
I was inputting my code when suddenly something started slapping me.
- The 5 birds were slapping me. - Your face?
- No, the back of my head. - With their wings?
- Like this? - With their wings?
- Like this, from the back? - He's re-enacting the birds!
- How did the birds act? - Wouldn't they peck at you?
- They were bird slaps. - I won't hit you hard.
They slapped me like this.
- They did that with their wings? - Yes!
- One bird? - I told you, there were 5!
- All five of them! - It was the whole family!
Isn't it hard for them to attack all at once?
Wait a second. If the birds are slapping you with their wings...
isn't it impossible for them to keep flying? Did they peck you?
Well, it could have been his wife that was slapping him.
"What do you think you're doing!".
- "You drank again!". - He just thought they were birds.
He couldn't believe it, so he blamed it on the birds.
"Those had to be birds!".
- He's holding his cup again. - I'm wondering what your real intentions are.
He drinks water whenever he's at a disadvantage.
I'm sorry, but can someone connect his cup to a hose?
He might need more.
- He'll need more water. - Yes, I think he'll need a lot of water.
I think we can end his story here.
We heard a bit about him catching the wild boar.
- It happened when you went fishing. - Yes.
Lee Gye-in is very well-known for being a great fishing fan amongst the celebrities.
- We've had a lot of celebrity fishing fans on our show. - I know.
- We had Park Geun-hyung on the show. - Yes.
We also had Lee Deok-hwa, Lee Kyung-kyu and Lee Tae-gon.
Have you ever gone fishing with them?
I've gone fishing with everyone except Lee Tae-gon.
In Lee Deok-hwa's case, he told us he caught a shark.
Lee Tae-gon caught a 2' red sea-bream.
He also caught and brought us a small-scale blackfish.
Didn't you catch anything when you went sea-fishing?
- Gold-striped amber-jack! - Gold-striped amber-jack? How big was it?
It was...
about 3'6" or 7".
- It would be around this big. - Do you have any pictures for proof?
Fishermen always take pictures of their catch.
I did catch it but...
- His face is getting red again. - No, it's in the freezer. - It is?
- It's in there! - Really?
There's a bit left-over after I ate it with friends.
You can try some later, Shin-young.
- Let's check that out a bit later. - Okay.
Lee Gye-in loves to fish, but he's also...
famous for being a chicken mania.
I saw your chicken because I had a house in Paldang as well.
I visited him there once.
You could tell his chicken pen was made of love.
- I head you had foreign chickens as well. - Yes, I do.
You have chicken from other countries?
- India, Thailand... - Thailand!
It's called a Brahma chicken and you can see them near the Ganges River.
Ganges! Ganges River!
That chicken is from Thailand. - Thai chicken.
- It's a fighting chicken. - They do that a lot in Thailand.
It has been verified yet, but I also have a chicken...
- that's from the Middle-east. It's from the Taliban. - From the Taliban?
That chicken used to be a terrorist?
There's a rooster that keeps trying to attack me.
He looks like the leader of the crowd.
His cheeks are dark yellow.
- You're only thinking that's the leader, right? - Yes.
- He seems like he's from the Taliban? - Yes, that's how I feel.
He names all his chickens as well.
- I used to name them all. - He did.
They were named Gye-ja, Gye-hee, Gye-ok.
All their names started with Gye, like him.
I also had one named Gye-dol.
I guess that means you don't eat chicken.
Of course, he wouldn't eat chicken.
I love chicken.
- Have you seen his chickens before? - He has a chicken album.
The album is filled with chickens he's raised.
This is Dak-soon, you saw her before.
Isn't she so cute? Look at her.
We're going to have her for dinner.
What the heck?
- Seriously? - We're going to eat her.
She ate it deliciously.
You're the first person we've had a guest that raises chickens.
- He's the first. - I wonder what he'll have in his fridge.
We'll now start to look into Lee Gye-in's fridge.
- I'm getting nervous. - This one is Lee Gye-in's fridge.
- Does your family use this fridge? - Of course, not.
- Where is the fridge that your family uses? - At my other house.
- Where is your first home? - Ilsan.
I have a fridge that's just for my family.
That fridge has a variety of ingredients...
that is suitable for a country home.
All the ingredients are natural and the vegetables were grown by me.
I bet there's a lot of healthy ingredients.
- It's an organic fridge. - Of course!
Nature in all its glory.
Lee Gye-in is into living in the country-side and this is his fridge.
- A fridge from "Living in Nature". - Yes, a fridge from "Living in Nature".
Lee Gye-in calls himself a naturalist and has lived in the country for 15-years.
These two are hens. They're both from Thailand.
What ingredients will the naturalist, Lee Gye-in have in his fridge?
I wonder what he'll have.
Let me reveal Lee Gye-in's fridge!
(Surprised)
He has a lot of things in here!
Let me reveal Lee Gye-in's fridge!
He has a lot of things in here!
There's so much when you live there by yourself.
I was kind of worried but... Wow!
I'm relieved to see so many ingredients.
Let's look at the first shelf. Of course, we have eggs.
We have eggs on the first shelf, but the color is...
They're pheasant eggs. Pheasants.
- That's a first. - Pheasant eggs.
- Pheasant eggs. - They used to sell for $10 each when they were expensive.
- $10? - You can look it up online.
I heard the price went down to $3 when they began domesticating pheasants.
- Does it look like regular eggs inside? - They cost $24 for a pack of 20.
- $24 for 20? - Each egg costs $1.20.
- Each egg is about $1. - That's still expensive.
Yes, they are expensive.
- Can we use these today? - Yes, of course.
- I own those eggs. - Yes, he's allowing us to use them.
Wow, pheasant eggs.
We have Gongjindan here as well! Gongjindan.
- He's thinking about his health. - Excuse me.
- Don't touch those. - Why?
You can't use those. Can I get one since you have them out?
(The Gongjindan shine brilliantly)
- You've had a lot already. - I need to take one.
It's because I have to think about my age.
I want to give you one, but they're too expensive!
- She's like your daughter, shouldn't she get one? - No!
I'll give you some pheasant eggs.
- You're being frugal with your Gongjindan. - Of course!
We're on television, you could give her one.
That's the only thing I can't give you.
Help yourself, but can I have one?
- That's right. - She'll get you more next time.
- I'd feel bad if I only had one. Let's all have one. - You see!
Can you give one to each person?
- Let's empty out your fridge, father! - You'll still have 2-3 left.
- We have enough. - You can eat one as a representative or nothing at all.
- Just one for each person, father. - No way!
Who says I'm your father?
(Shocked)
He threw away his daughter for Gongjindan?
How could you?
Wait a second, Shin-young. Please, sit down.
Even North Korean guards know me, father.
- He won't give one to Shin-young. - I'll also give you cherries.
- Not the Gongjindan. - He can't give those out.
- This medicine must be precious. - Of course.
It's because I have to fight off animals, like the boar I was talking about earlier.
Sometimes when I'm walking in the dark...
- Even birds attack you. - Yes! That's why I need to prepare myself.
- Only Lee Gye-in can have these. - They're off-limits.
- Not those. - I can't have any.
Not these, Shin-young.
- I'm sorry. - He's very frugal with them.
The second shelf has a lot of side dishes.
Are there any side dishes you've personally made?
- The marinated peppers. - Where?
I see, these! You personally made them?
I didn't make them.
My wife will make it for me when I bring her peppers that I raised.
- You raised these peppers? - Yes, that's right.
- All organic. - He has a lot of marinated peppers.
You can take some later.
- I'll give you those. - He'll give you those.
- I just want Gongjindan. - No!
My gosh!
Anyone can tell these were home-grown.
They still have dirt on them.
I keep them buried in a hole underground.
I use them for fish soup or steamed fish.
- These radishes are the best. - I grew all those.
- He didn't buy them, they still have dirt on them. - I left them dirty.
- These are better than vitamins. - I eat them during the winter.
- Let's see the side shelves. - There's a lot of things here.
- These look like seeds. - Yes, they're seeds.
- They're spinach seeds. This pack is curry. - Curry.
- Shin-young. - Yes?
I'll give you curry, take it home with you.
I'd like to have a Gongjindan instead.
(He precisely answers with his fingers)
I see MSG seasoning that brings out home-cooked flavors.
Not one package, but three packages!
I thought you liked natural ingredients.
I'll get a call, "Hurry and come to the station". I'll say I'm on my way and...
make something with that and go.
You can eat kimbab, why would you make stew when you're in a hurry?
I just dissolve some of that in hot water.
- You drink that after you dissolve it in water? - Of course! I don't have time.
Wouldn't it be better to raise a cow if you're going to use so much of this?
You could get the same taste from raising a cow.
I see different seeds in various places.
- Put those seeds on top. - Okay, I'll put it up here.
We'll organize your fridge while doing this.
If they keep the seeds with the MSG, I'll accidentally put seeds in my stew.
(My goodness, this is funny)
Let's move onto the freezer.
- There might be main dish ingredients in the freezer. - You're right.
- This looks like some sort of meat. - It's pork underbelly.
- Underbelly? - Yes.
What is underbelly?
Humans aren't the only ones with an underbelly.
There's only a small amount in pork.
- It's part of the pork belly. - That's from two pigs.
- It's precious. - It's the best-tasting part.
I accept this is precious.
- I've never seen that before. - It's pork underbelly. -
Next!
- We're finally seeing chicken. - Chicken!
This is like a Cornish hen, it's very small.
- It's a whole chicken? - Yes, a whole chicken!
This one is a big chicken, but I asked them to cut it in half.
I asked them to cut it in half for you.
I'd be happy if the chefs could make rotisserie chicken from this.
- In 15-minutes? - You want rotisserie chicken in 15-minutes?
You could make that or make some kind of chicken in oil.
Do you mean fried chicken?
- Yes, some sort of fried chicken. - They're native Korean chicken.
It's rare to find that kind of chicken in our country.
These chickens are precious.
- Did you raise all these chickens? - Yes, I did.
Who else would raise them but me?
Let's move down a shelf! Finally, I see fish.
- Are these sand eels? - They're sand fish.
Sand fish!
- Did you catch them? - Are you crazy? I wouldn't go around catching sand fish!
- It was just a question. - Are they in the sea?
No, I called a friend in Seokcho.
I told him to send me sand fish that were pregnant with lots of eggs in them.
He sent them right away to me.
(Sign to send sand fish)
- Look in the yellow bag. - The yellow bag!
- It's that. - What is it?
- They're koi-carp. - Koi-carp?
- It's not a koi or a carp? - No, they're bred together.
- They're crossbreeds? - Yes, crossbreeds.
- I've never seen this before. - These are delicious.
That's why you guys can't touch this.
We're not allowed to cook this?
I have a couple of guys, who come over to my house to drink.
Like, Ji Sang-ryeol and Sohn Bum-soo.
We already decided to have steamed koi-carp.
- We can't touch this. - This has already been reserved.
- Yes, it has. - What about these?
- I need to eat the sand fish. - We can't touch these either.
- What are these? - Pale chubs.
- What is this? - That's red sea-bream.
- Wow! - Can we use this?
- It's all-natural. Okay. - Did you catch this?
- Of course, I did! - He caught this fish.
- It's big. - What's this? - That's gold-striped amber-jack.
This is the gold-striped amber-jack!
- This is the 3'6" gold-striped amber-jack! - Yes, they're filets.
They're filets. Is 3'6" possible when we have filets this size?
It was about this big. The captain cut it for me.
- We don't know the actual size. - Why are you shaking your head?
Could you take a seat again?
I wonder what this is.
- What's this? - Shitake mushrooms?
- Are these mushrooms? - Yes, mushrooms.
- Did you raise these? - Of course.
- You raise mushrooms as well? - These are huge.
- You can't find these in the market. - These are parasols.
- Take a look at this! - That's as big as a parasol.
You guys already saw. You saw me hitting it.
Where did we see it?
- Didn't you guys see the video? - We have a clip?
What video clip?
You have to be a bit harsh.
You have to beat the tree trunk, like this.
You have to beat it up.
Are you sure you're not taking your anger out on the tree?
Aren't you beating it up too much?
- That's violence against trees. - That's how you make mushrooms grow well.
Wait a second! What is this thing?
- Isn't that an umbrella? - That's not an umbrella.
- Did you raise this as well? - It grew by itself, I didn't raise anything!
- Isn't this too big? - Let's eat this too.
This is humongous. It must've been pulverized.
- These must be cherries. - Yes. - I see, those are cherries.
- Did you raise these as well? - Do you have anything symptoms of body aches?
- Especially when you stand up or sit down? - No.
You don't?
- Is this good for that? - It's the best.
- Cherries? - Yes. - Let's see room temperature foods.
- I see cherry wine. - Yes, cherry wine.
- Is this dried radish greens? - Yes.
Those are the greens from the radish you saw earlier.
That's the end of Lee Gye-in's fridge!
I wonder what kinds of dishes Lee Gye-in has wished for.
Let me reveal his wish dishes! Show us!
Let's see what kinds of dishes Lee Gye-in wants.
"Gye-in Caught It!"
There are fishes that live under the rocks and fishes that live above rocks.
Minnows and floating fish are the fishes that live above rocks.
The fishes that live under the rocks are more delicious.
I'm asking the chefs to make stews or steamed...
fish with fishes that live under the rocks and...
to fry the fishes that live above rocks.
- Let me ask you one last question. - Sure.
- Can we use the koi-carp and sand fish? - No, I'm sorry.
We still can't use those.
"Gye-in Raised It".
- A chicken dish? - Yes.
I only get to eat one kind of chicken dish.
I can only make chicken soup. Since I have so much of that...
and we have the chefs here...
I'd like to request that they make a plain chicken dish.
That's what I'd like.
A different chicken dish.
- Yes, something different. - It can be fried as well?
- They can do what they want. - A rotisserie chicken.
That's right!
How can we make rotisserie chicken?
Let's see which chefs will be cooking with ingredients from Lee Gye-in's fridge.
Kim Poong, Yoo Hyun-soo, Jeong Ji-sun and Jung Ho-young.
Let's see who will face one another.
I wonder which chef will earn stars today.
We'll now being our first cooking battle with ingredients from Lee Gye-in's fridge.
He has a new hairstyle that makes him look like a player.
Chef Yoo Hyun-soo has a new refreshingly clean haircut and he's going against...
the uncommon but famous line owner of "Damn it".
He'll face Chef Jeong Ji-sun, who has a temper of her own.
Last season, Chef Yoo Hyun-soo cooked fish as his main ingredient, three times.
His results? Three attempts and three losses.
I'm getting worried. Do you know how hard it was for me to catch those?
- Should I not have mentioned this? - Of course, not!
If it doesn't taste good, you could hit him 500 times.
This is your chance to even out your arms.
You can stay after the show if you fail at making the dish delicious.
I won't be able to forgive you.
Korean-cuisine uses a lot of fish but...
aren't there a lot of fish dishes in China as well?
Yes, it's simple.
She's full of confidence again.
- She hasn't lost composure. - She's alive again.
- "It's simple". - Yes. She said, "It's simple".
(Chef Jeong Ji-sun's ingredients: Red sea bream, radish, soju...
marinated peppers, strawberry jam, cherries, pine nuts)
(Chef Yoo Hyun-soo's ingredients: minnow, soju...
pork underbelly, salted hairtail, radish greens...
radish, gold-striped amber-jack, abalone,
marinated radish, marinated perilla leaves)
The title for my dish today is "Sea Bream Raider".
Sea Bream Raider, instead of "Tomb Raider".
- Angelina Jolie. - She must like having that nickname.
- The Angelina Jolie of Chefs. - She's using the red sea-bream!
Are you using the red sea-bream?
It's a cooking method they use a lot in Jiangsu, China.
They usually use freshwater fishes, but I'll use...
red sea-bream to make it look like a squirrel.
- A squirrel? - It'll look like that with two different sauces.
I'll make one sauce from soy sauce and the other from ketchup.
- He mentioned a fried dish. - You're frying the dish?
Fried red sea-bream to look like a squirrel!
Chef Yoo Hyun-soo, you're going against her. What are you preparing?
The dish I'm preparing is named, "Catch His Taste Buds".
"Catch His Taste Buds".
"Catch His Taste Buds"! Is he using a variety of fishes to catch my taste buds?
- It must mean he's fishing for my taste buds as well. - That's right.
I'll make a Korean dish. I've decided to make spicy fish stew.
I saw his pork underbelly.
He's using pork underbelly.
I'm going to put this in the spicy fish stew.
- Pork underbelly? - Yes, pork underbelly.
You can think of it as a spicy assorted fish with pork underbelly stew.
- Next, we also saw gold-striped amber-jack. - Gold-striped amber-jack, too?
- Gold-striped amber-jack. - Have you ever had gold-striped amber-jack skin?
the fish's skin is very tough to eat.
I'll make a dish out of gold-striped amber-jack skin.
- Have you ever had fish skin salad? - Yes.
They usually use blowfish skin.
I'll use gold-striped amber-jack instead.
- Fish skin salad? - Yes, sounds good.
We'll now start our battle of fish dishes.
It's the player from Bukchon, Chef Yoo Hyun-soo...
take over the match with a varied spicy fish stew.
It's a battle against Chef Jeong Ji-sun, the Angelina Jolie of chefs...
who wants to win another match with a visually explosive dish.
A Korean-cuisine and Chinese-cuisine chef has put their prides on the line.
Let's begin our first cooking battle.
(Cheering them on)
Wow, they're starting right away.
Will they be able to win over Lee Gye-in's taste?
I see red sea-bream and minnows.
(1. Roughly chop minnows)
He's frying them to get rid of the fishy smell.
Gamey smells usually go away when you add pulled dough to the stew.
- What do you put in? - Pulled dough.
- Really? - I thought it would have the same effect if I cooked them in flour.
- It gets rid of the muddy flavors. - I see, the muddy flavors.
(He brings out a torch)
- He's using a torch. - He's using direct fire.
- He's putting soju. - Yes, he's putting in soju.
He's torching it after adding soju.
He's using everything he can to get rid of the muddy flavors.
Are you blending that as well?
I need it to cook fast since I only have 15-minutes to make spicy fish stew.
It's like he's making loach soup.
She's starting to filet the red sea-bream.
It can't be easy fileting the red sea-bream.
Within 15-minutes?
(1. Filet red sea-bream)
You can hear the bones breaking.
- They're so cool when you see them live. - Aren't they? - Yes.
- She done fileting the fish. - She did it really fast.
Usually the knife marks go on the outside, but you're putting them inside?
- You're putting it on the flesh? - Yes, it's for it to take shape.
It'll fold toward the inside when you fry it.
It won't fold toward the skin but the flesh.
- She's trying to shape it like a squirrel. - Yes, that's right.
Are you going to do something with its tail?
It's not the tail but part of the fin.
She's using the part that's between the head and gills.
- She's going to fry it. Is that corn starch? - Yes, it's corn starch.
- I wonder how it'll be shaped. - Aren't you being too quiet today?
She's not usually quiet?
(Has she adjusted to TGCOTF in 1-week?)
If you look closely, her hands are shaking uncontrollably.
- She's shaking? - No, it's because I'm shaking off the corn starch.
She was shaking off the corn starch, Chef Jung Ho-young!
- They're just rumors. - I thought she was shaking.
- He's making conspiracy theories. - I'm sorry, I have bad eye-sight.
She's frying them.
It already looks pretty.
She's thinking a lot about the decorations. That's going to look like a squirrel.
- He's using the underbelly. - That's the pork underbelly.
This might look like white fat, but it's actually less greasy and flavorful.
It's the best. You can't get drunk.
You won't get drunk?
It looks greasy, but he says it isn't.
Didn't you hear the chef?
- This is marinated hairtail. - Marinated hairtail!
Isn't that mine as well? Isn't it?
- Of course, they're all yours. - I bought that by the country-side as well.
- That smells great. - Does it smell good?
(8. Season stew with marinated hairtail and add hot water)
- You have 10-minutes left. - Thank you.
She's very calm today.
She has the radish that he grew.
The radish he grew! She's julienning the radish.
She's slicing radish and large green onions.
Carrots as well.
I wanted to make decorations, so I'm going to fry them.
- Everything fried is good. - Of course, fried food is good.
- While we were talking, the fish is out! - Does it look like a squirrel?
- A squirrel? - Squirrel?
(5. Extract oil from fried fish and gill)
She's frying vegetables.
(7. Coat vegetables with corn starch, fry, and leave to extract oil.
Radish greens! He's adding radish greens.
(9. Cut radish greens to preference and add to stew)
(10. Cut radish, peppers and large green onions...
and add to stew with chili paste, chili powder)
- Gold-striped amber-jack! - He's taking off the skin.
I shouldn't have thrown it away, I had a lot of fish skin.
I didn't know you could use it like that.
- I know. - What's that? That looks like abalone.
- Yes, I saw one abalone. - Is that mine?
- Yes, it is. - Was there only one?
Yes, there was only one.
(Chef Jeong Ji-sun begins making her soy sauce)
(8. In an oiled pan, add minced ginger and add soju)
- Aren't those marinated peppers? - She's using the soy sauce from them.
- Is that strawberry jam? - Yes.
- She's adding strawberry jam to soy sauce. - Strawberry jam!
- This is what I call 'sweet and salty'. - I see, that's where it's from.
That's what you'd call 'sweet and salty'.
- May I use all the cherries? - Can she use it all?
No! Don't touch those! Why are you touching that?
- What are you talking about? - Why are you saying that now?
- You only said we couldn't use the sandfish! - He won't let us touch anything.
- I was going to give it to Shin-young. - No, it's okay.
- You can use all the cherries. - I can use them?
- I pitted all the cherries. - I know.
Are you going to mix the two sauces?
- No, I'm going to use it separately. - I see, they're separate sauces.
(13. Heat instant rice in microwave oven)
(He begins making the marinade for gold-striped amber-fish skin)
(14. Make dressing with marinated dried radish, marinated perilla leaves...
vinegar, sesame oil and sesame seeds)
They have less than 5-minutes.
- Will you go see what's going on, Kim Seong-joo? - Yes!
I'll go out and see what's going on.
- I'll try Chef Yoo Hyun-soo's spicy fish stew. - I bet it's delicious.
Did he get a grasp of Lee Gye-in's taste or not?
- Did he grasp it or lose it? - He lost!
- He lost? - Yes, there absolutely no depth to his broth.
- Not at all? - None!
- I haven't seasoned it yet. - You haven't?
He hasn't seasoned it yet.
(12. Make cherry sauce by reducing cherries...
soju, ketchup, pine nuts and sugar)
She's starting to shape it.
It'll look like a squirrel.
The face looks like a squirrel!
Do you see the ears?
Doesn't it look like a squirrel? I think so.
That's what she meant by making it look like a squirrel.
(15. Julienne onions, large green onions, carrots and Chungyang peppers)
(Place blanched gold-striped amber-jack and abalone into an ice bath)
(16. Cool down blanched gold-striped amber-jack and abalone and cut into pieces)
(17. Mix vegetables, fish skin and abalone to make gold-striped amber-jack salad)
- That's the salad made with gold-striped amber-jack? - Yes, it is.
He's using MSG! MSG!
- Try tasting the stew. - Which one?
- He added MSG. - You added MSG?
- I put in home-cooked seasoning. - Home-cooked seasoning!
I'll taste the broth with less than 1-minute left!
With 1-minute left. The broth!
Does it taste homemade or from another country?
Does it taste like it's from another country?
It tastes just like home!
I think Lee Gye-in will enjoy this a lot!
- The broth has depth. - Of course!
(We're almost to the end)
You have 40-seconds left. 40-seconds!
(14. Add corn starch slurry to cherry sauce to thicken)
(15. Add cherry sauce and soy sauce to fried red sea-bream)
(16. Add fried vegetables to fried red sea-bream)
Chef Jeong Ji-sun has stayed calm throughout the whole competition.
- I'm finished. - She's finished! She's done!
- 15-seconds! - She finished first! - 15-seconds left!
15-seconds.
Ten, nine.
Eight, seven!
Six, five!
Four, three!
He's finished!
Wow, this is so fascinating.
Chef Yoo Hyun-soo finishes with 3 seconds left.
I wonder how it'll taste.
Wow, look at this.
(They can't take their eyes off the two dishes)
What's this? It really does look like a squirrel.
It looks very similar.
(Fried red sea-bream with cherry and soy sauce)
(Chef Jeong Ji-sun's "Red Sea-Bream Raider)
-Doesn't it really look like a squirrel?
- This is the face. - Can't I have a drink with this?
- Maybe a glass of cherry wine? - No, father.
I would only be able to taste this if I had some alcohol.
- How should he eat this? - He should start with the red sauce.
- Start with the red one. - Try the cherry sauce first.
- With the cherry sauce? - Wow, that looks great.
I wonder how the fish came out. It was fried.
He's trying it with his eyes closed.
What does it taste like?
It tastes like red sea-bream.
I'm sure it tastes like red sea-bream.
I'm surprised you can make a sauce from cherries and match it with food.
It was a good experience for me.
It's a first for me. I would've never imagined a sauce with cherries.
It's his first-time trying something like this.
I grew them, but it's a first for me.
We'll give you a glass of cherry wine.
- I made that myself. - Yes, we all know that.
You can have some cherry wine with your meal.
That's what I'm talking about!
It's only right to pair it with alcohol.
We'll serve him some cherry wine.
- Would you like it in a big glass? - Yes, in a big glass. - Okay.
Yes, serve it in a big glass.
When you get a glass of alcohol...
- What's he doing? - It's like he's smelling wine.
- He's taking in the aroma. - Bottoms up!
Only half-way. Just half.
- Try the fish again. - Will the cherry wine go with the cherry sauce?
Isn't it cherry on top if I have cherry wine with cherry sauce?
- Cherry on top. - Yes, cherry on top.
He's tried the cherry wine and...
he's trying the fish again.
These all came from the same tree.
It almost feels like the cherries are greeting...
one another and say, "Good to see you again".
- You can hear them talking? - Yeah, I can.
I feels like I hear them saying, "You were made...
into wine and I'm with this red sea-bream".
- You're saying they go well together. - Yes.
There's 2 different tastes since there's 2 sauces.
- This must be jajangmyeon sauce. - It's not jajangmyeon.
It's soy sauce. Be careful since the bones can still be in there.
You're eating well.
Of course, it's mine.
- He's emphasizing that it's his. - Yes, mine and yours.
The soy sauce is a bit salty for me.
- It's salty? - It smells salty.
It doesn't suit your taste?
I'm eating it because it kind of suits my taste.
It kind of suits his taste.
It didn't put you in a bad mood, did it?
- Can you stop asking question? - He's trying to impersonate Choi Bool-am.
- He's took a small break to do an impersonation. - Yes, that's right.
(Assorted spicy fish stew with pork underbelly...
served with gold-striped amber-jack salad)
(Chef Yoo Hyun-soo's "Catch His Taste Buds")
- I'll try the gold-striped amber-jack salad first. - I'm curious how that will taste.
I wonder what the texture will be.
(One bite)
(Another bite)
- That's sour. - He says it's sour.
- He might have added too much vinegar. - It's a side dish.
It's supposed to be a side dish, you need to eat it with rice.
- He's taking something out. - It's the fish's scale.
The scale!
I think you should've been a bit more careful.
You should've been more careful.
If you'd known a bit more about gold-striped amber-jack!
He's going to try the spicy fish stew.
- He's shaking his head again. - Usually, people wave the glass instead.
He's drinking it all.
Now, please try the stew.
How does the stew and the cherry wine taste?
- The broth needs to have depth. - It is a bit thick like a stew.
- He put ground fish in there. - He also added flour as well.
Can I have another glass? I really would like another glass.
Lee Gye-in didn't ask for another glass, it was Choi Bool-am.
It has the flavors that are similar to how my mother handmade all her stews.
His laughter sounds the same.
Did he bring out the broth's flavors in 15-minutes?
I wasn't expecting anything in such a short time.
He's trying the pork underbelly.
How does it taste?
I think he's more accustomed to the flavors of spicy fish stew than the other dish.
- Yes, I am. - He just said, he liked the stew better.
- "Yes, I am". - You can't decide already.
You have to consider our age when cooking.
You never know, even people in their 20s and 30s might like spicy foods as well.
- Of course. - What is this? Is this radish greens?
Yes, it's radish greens.
I know these ingredients are mine, but personally...
it would've been better with perilla leaves.
- You didn't have perilla leaves. - No, I don't.
You can't ask him for an ingredient when you didn't bring it.
- He has to use your ingredients. - You should've brought some.
It's a shame I didn't bring it.
Chef Yoo Hyun-soo busted out in anger.
- I wanted to put in perilla leaves as well. - Of course, you did.
It's nice and spicy.
20 bottles of soju will go easy with this.
20 bottles of soju?
I really want some soju.
When the recording is over, people who want to leave can.
Let's empty the cherry wine before we go.
I think the only person left in the studio will be you.
- You'll be here alone. - Shin-young! - Yes?
Let's drink the cherry wine. Do you know what happens if you put more soju in here?
- It'll become cherry wine again? - Yes.
- It'll be cherry wine again. - Of course.
We can drink it all and you can take the empty wine bottle.
- What are you talking about? - I know what he's saying.
- It means the stew goes well with the wine. - That's right!
It'll only take 30-minutes to finish this.
- May I ask a personal question? - Sure.
Is it possible for a conversation when you're with Heung-gook?
- Is a conversation possible? - Of course.
I saw them together. They can't converse with one another.
- You believe the cherry wine goes well with both dishes? - Yes.
Shall we try some?
First, it's Chef Jeong Ji-sun's "Red Sea-Bream Raider".
I'm sure a lot of you will feel the same way I do.
It's delicious.
(Admiration)
It almost tastes like eel because she cooked red sea-bream this way.
- It's chewy. - That's fascinating.
- It tastes like braised short ribs to me. - Braised short ribs?
I think it would've tasted much better if it had less soy sauce.
- Is it a bit too strong? - Yes, it'd be great as a side dish.
I bet this will taste great if you mixed rice in it.
The cherry sauce totally fits my taste.
- It's sweet. - And sour.
I think her dish came out like she wanted since she was so calm. It was delicious.
Let's try Chef Yoo Hyun-soo's dish.
It's "Catch His Taste Buds".
- It's nice and tangy. - This is the fish's skin?
The two dishes go well together.
Try the pork underbelly.
The pork underbelly is very rich at the end.
I'm serious, it's nice and chewy.
The pork underbelly is very chewy.
Pork fat tastes gamey when you eat it, but this is delicious.
It's time for you to decide a winner.
- Have you decided? - Yes, I have.
He's chosen a winner.
Number 1 is Chef Jeong Ji-sun's "Red Sea-Bream Raider".
Number 2 is Chef Yoo Hyun-soo's "Catch His Taste Buds".
Please choose one or the other.
- Did you press a button? - Yes.
Let's verify the result. Show us!
Will Chef Yoo Hyun-soo win a star when his Achilles heel has been fish dishes?
Or, will Chef Jeong Ji-sun be able to take home her second star?
Let's verify Lee Gye-in's decision!
Show us!
Who did he choose?
Yoo Hyun-soo!
Chef Yoo Hyun-soo has won!
Chef Yoo Hyun-soo has won his first star with a fish dish.
- I'm sorry! - No, it's okay.
When you take into consideration my age range and everything else...
I had no other choice but to go this way. It would taste great with rice in it.
It makes you drink better and that makes you healthier.
- Your taste prefers spicy fish stew. - That's right.
- What fathers like. - Something spicy and hot.
It's Chef Yoo Hyun-soo's second win.
You've got two stars.
Your second star, Yoo Hyun-soo!
Congratulations!
His spicy fish stew was a great success!
We'll continue with our second battle with ingredients from Lee Gye-in's fridge.
This battle is between two icons of irrational people.
Artist Kim Poong with his irrational dishes.
Chef Jung Ho-young with his irrational dancing.
For this match, you'll have to debone the chicken...
that Lee Gye-in has raised.
You also need to cut them into pieces as well.
To be honest, I've taken fish apart often but...
I'm really nervous since I haven't taken apart many chickens.
I learned how to take a chicken apart on Youtube.
- Professor You. - Professor You.
- I see. - It's my teacher.
Wild chicken is a bit different than regular chicken.
The chicken's bone structure is a bit different.
It might take him 15-minutes to take the chicken apart.
It could take him all 15-minutes?
Time might end while he's deboning the chicken.
How about we start the clock after they finish taking apart the chicken?
We can't do that.
- You're being strict. - Yes, we're strict about rules.
- It's 15-minutes, no matter what. - Yes, 15-minutes.
- Even if they have to debone it? - Yes.
That would've been possible if you had brought chicken that was already cut.
- You brought whole chicken. - What if I brought a live chicken to the show?
They would have to catch it as well.
They would have to pluck the chicken's feather if you brought a live chicken.
I should've brought a live chicken instead.
I wonder how they'll cook a raw whole chicken.
(Chef Jung Ho-young's ingredients: wild chicken...
pork underbelly, pheasant eggs, shitake mushroom)
(Artist Kim Poong's ingredients: wild chicken, curry powder, MSG, radish)
What kind of dish will you be making?
The dish I'll be preparing today is...
"Touch the Chicken's Body".
(Regrets it)
It's the song by Sistar!
- It must be a song from Sistar. - Yes, but the dance was a bit hard.
- It goes like this. - Yes, that's the way to do it.
How do you make this dish?
I'll be using the whole chicken today to make a dish...
called sukiyaki from a region in Akita, Japan.
It's kind of like chicken bulgogi.
I'll torch the chicken's legs to get flame-broiled aromas.
I'll take chicken breast to make meatballs.
I'll try my best to make a good dish since...
I know he put in a lot of effort in raising them.
- Thank you. - My dish's title today is...
"A Chicken Only for You".
- "A Chicken Only for You". - Only for me.
- Only (phonetically sounds like garlic) for you! - Yes, garlic.
Chicken made with garlic.
Will it have garlic in it?
I don't think we've ever had fried chicken on TGCOTF before.
There's a really famous garlic fried chicken restaurant in Banpo.
I'll try to remember how it tasted and replicated it on how I think they made it.
- You're frying the chicken and using garlic sauce with it? - Yes, that's right.
We'll begin our battle for Lee Gye-in's chicken dish.
His cooking skills are getting closer a real chef.
It's Artist Kim Poong's mysterious chicken dish that he had no use for before.
It's Chef Jung Ho-young, the chef from Yeonhee-dong...
that wants to make a wonderful chicken dish that will bring him his first win.
Will there be a chicken dish that can satisfy Lee Gye-in?
Let's begin our second cooking battle!
They both begin deboning the chicken. Kim Poong is working on his chicken.
- The chicken's legs are well-developed. - Yes.
- Those chickens move around a lot. - Please watch your hands.
They're wild chicken.
Pull it out, pull it out. Good job.
Bend the joints while you're pulling.
Chefs learn a lot about chicken joints when they learn to debone chicken.
- The joints give away easily to the knife. - It goes in easier.
It'll take him a bit longer since he's only watched video clips of deboning chicken.
- That'll be the difference. - I see.
He learned how to take apart chicken on video clips.
He's doing a good job.
Chef Jung Ho-young is taking his chicken apart as well.
Those are the legs.
The legs are bigger and longer.
I know, the legs are much more developed than other chickens.
He's really fast.
(He easily takes apart the chicken)
- He's finished? - He already put a part in the pot. - Really?
- He's fast. - Chef Jung Ho-young was speedy with his chicken.
- My gosh. - You need to be meticulous on certain parts.
(He puts his knife through the side of the bone)
(Only the bone comes out)
(He adds the bones to his chicken broth)
(2. Boil shitake mushrooms and chicken bones to make broth)
It's taking Kim Poong a bit longer.
- 2-minutes have passed. - Yes, 2-mutes have already passed.
He hasn't done anything else but take apart the chicken for 2-minutes.
- It looks like he's always known how to debone a chicken. - Really?
He's not holding back.
- He's putting knife marks in. - Isn't that too much?
- The legs are well-developed. - It's better to put in more knife marks.
He needs the knife marks to cook it faster.
- He needs to do that. - How long do you think it'll take to fry the chicken?
I think I'll need at least 10-minutes.
It's 2-minutes before 10-minutes.
- It has to go in. - Yes, he needs to taking it apart in 2-minutes.
What's Chef Jung mixing inside the blender?
The chicken's breast isn't tender.
- I mixed it with pork underbelly. - He used pork underbelly in there.
- You added pork underbelly? - Yes, to make meatballs.
(3. Add large green onions, pork underbelly, chicken breast...
egg and corn starch into blender to make meatballs)
(4. Make meatballs and cook in chicken stock)
He's almost finished taking it apart.
It took him more than 3-minutes to take the chicken apart.
It took him 3-minutes. 3-minutes.
- Curry powder! - Why are you using curry powder?
- I'm using it to season the chicken and get rid of the gamey taste. - I see.
That's too salty.
He added MSG.
- He's trying to make it homemade. - What are you doing?
- He's taking some out. - I put in too much. - He added too much MSG.
He put in too much MSG!
(3. Season chicken with minced garlic, ginger extract...
salt, eggs, flour and corn starch)
Artist Kim Poong is seasoning the chicken to fry it.
You should hurry since you need to plate it as well.
He needs to make sauce as well.
The chicken is going in with 10-minutes and 20-seconds left.
- It could take longer to cook since they're wild chicken. - That's possible.
The meat could tougher.
Will he be able to cook it through?
- The oil is too hot. - It'll burn.
The chicken might burn on the outside...
and not cook all the way through if he added flour to the chicken.
- It already looks burnt. - Yes, it does.
- He seasoned it with curry and MSG. - Yes, that's right.
- The temperature is too high. - Is it too hot?
I think he might need to add more oil.
The oil's temperature is too high.
He needed to adjust the oil temperature.
Chef Jung Ho-young is adding oil as well.
He's checking out the time as well.
(5. Coat chicken wings with corn starch and fry)
- He's firing the chicken. - The torch is out.
- Which part is that? - It's the thighs.
(Surprised)
- It's the thighs. - The thighs!
He was surprised by the flames. He surprised himself.
I thought you were going to faint, Chef Jung Ho-young.
Do you like boneless chicken or chicken with its bone in it, Gye-in?
It's more fun eating chicken when you can bite into it and rip it apart.
That means Artist Kim Poong might have an advantage.
- There's fun in ripping chicken apart. - His wings still have bone in them!
He's showing off his bones as well.
"Chicken Only for You". He's adding garlic.
The famous Banpo chicken restaurant's chicken is really delicious.
If he can make it close to that chicken...
- He's sure to win? - It's 100%.
- He's slicing radish. - What are you doing with the radish?
- Radish side dish. - The side dish that comes with fried chicken!
- Why does it look like that? - He's cooking it.
- Aren't they supposed to be square? - It's because I don't have time.
He's slightly cooking it since he doesn't have enough time.
- Kim Poong has his own reasons. - He sliced them very thin.
Can you check on the chicken?
It can't burn.
I hope it's not burnt.
He brought it up but...
I'm getting worried. Kim Poong doesn't look too happy.
I'm burning up inside watching him.
I can't believe my chicken is getting burnt.
Tell him to put it in the microwave oven. Tell him to fry it after the oven.
Take your chicken out and put it in the microwave oven.
He cherished his chickens.
- Did a piece fall? - He dropped a piece!
He dropped a piece of chicken!
What's he going to do? What a waste!
- He needs to throw it away. - I'll eat it later.
- Why did you put it in the microwave oven? - To cook the insides.
I see, to cook it all the way through.
- He has the large shitake mushrooms out. - That's right.
He's using the shitake mushrooms!
(Large green onions, onions)
(7. Stir fry shitake mushrooms, onion and torched chicken legs)
(Three cups of rice wine)
(One cup of soy sauce)
(1 cup of cooking wine)
- Is that your sukiyaki, Chef Jung Ho-young? - Yes, my sukiyaki.
(9. Take out fried chicken wings and extract oil)
- 5-minutes! - We have 5-minutes left.
Go take a look, Ahn Jung-hwan.
We're closing in on 4-minutes. 4-minutes.
He's taking out his meatballs.
He made meatballs with pork underbelly.
- Will it be good? - Sukiyaki.
- Can he taste the sauce? - Try the sukiyaki sauce!
(He tries to taste the sauce but...)
- You haven't seasoned it yet? - Yes, hurry and try it.
- Hurry and try it. - He wants you to tell him if it's bland or salty.
How is his sukiyaki sauce?
The seasoning is spot on!
- It's perfect? - To me, it's perfect.
I think Chef Jung Ho-young was going to add more soy sauce.
- He doesn't need anymore. - Should he listen to Ahn Jung-hwan or not?
I think the seasoning is perfect for Lee Gye-in's taste.
- Will it be too salty? - Yes, the sauce is going to reduce as well.
- Where are you going to use the ice? - The radish.
I see, it's for the radish.
Will it be good?
(7. Cool cooked radish by using an ice bath)
He has his radish on the plate.
- Ahn Jung-hwan! - Yes?
Do you see that piece of chicken?
Will you see if it's cooked all the way through?
The inside is almost cooked all the way through.
It is cooked. It's coming out of the microwave oven.
- He's opening the microwave oven. - It looks a pretty good.
- He put it all in his garlic sauce. - Yes.
Can you try a bit of the garlic sauce?
The garlic sauce needs to be a bit pungent.
The sweet and pungent flavors of the garlic needs to be present.
Does it taste pungent?
It does!
- How fortunate. - It's a bit on the sweet side.
- It's sweet. - Yes.
I wonder if Lee Gye-in likes sweet flavors.
- It does have the great pungent garlic taste. - 53-seconds!
(Chef Jung Ho-young has a pheasant egg in his hand)
(He separates the yolk)
(Mayonnaise)
He's mixing his egg.
(11. Make yolk sauce by mixing mayonnaise and pheasant egg)
- Did it burn because of the curry powder? - He's done!
- He's finished. - Nine, eight!
Seven, six!
Five, four!
Three!
- Kim Poong is finished as well. - This is so fascinating.
- He has his fried chicken on the plate. - In 15-minutes?
Kim Poong actually finished it.
It isn't burnt.
It doesn't look burnt at all.
(Japanese-style chicken bulgogi with meatballs...
flame-broiled chicken and fried chicken wings)
(Chef Jung Ho-young's "Touch My Chicken Body".
Is this egg yolk?
Your eggs.
- Is this pheasant eggs? - Yes, it's made with pheasant eggs.
- He's going to try the chicken. - That's the meatballs.
He made it with pork underbelly.
He ground pork underbelly and chicken breast.
I added pork underbelly since chicken breast could be a bit tough.
The meatball could be dry if it's by itself.
He doesn't look pleased with the dish.
I'm afraid sukiyaki might be a bit on the sweet side for him.
How does it taste?
- First, it's sweet. - It's too sweet?
I already knew that Japanese food is on the sweeter side.
- Is this sweet as well? - Yes.
I see, it's sweet.
I think the egg yolk is sweet as well.
That can't be possible.
- That's just pheasant egg yolk. Did you add any sugar to this? - No.
I didn't add any sugar.
- The rice is sweet too. - The rice is sweet?
- It's according to his taste. - My dish is sweet too.
They should've listened when he was tasting his first two dishes.
- He didn't like sweet things. - Yes, he's older.
There's a taste he prefers. A dish that will make him feel refreshed.
- I'll try the broth. - Yes, try the broth.
Please try the broth and tell us what you think about it.
Geez, that's sweet.
- That's my opinion. - "Geez, that's sweet".
No need for long explanations, it's sweet.
I understand it's sweet, but is the meat tough or tender?
- Meatballs are supposed to be soft and moist. - Yes, they are.
If you like sweet dishes, this is perfect for you.
He's going to try the chicken leg as well.
- It's a piece that was already cut. - Yes, try it.
- Didn't you use the torch on this? - Yes.
Yes, I used the torch and that's chicken thigh.
I bet it'll be chewy and tender.
I wonder how it'll taste.
It's not tough, it's got a chewy texture.
- It's very chewy. - It's because the chicken is wild. - Yes.
It's impossible to cook and eat wild chicken within 15-minutes.
- But? - But, it's cooked and I can eat it.
- Did he cook it well? - Yes, they're great chefs.
- It must be cooked well. - Yes.
The only thing that's bad is the dish is too sweet for you.
Great. Let's have Kim Shin-young taste it on our behalf. First, the meatballs.
(Yum)
Is it too sweet?
- No. - What?
It's not too sweet.
The first time I had wild chicken was at Lee Gye-in's house.
- I thought wild chicken was on the tough side. - Yes.
It's really tender.
He used the right amount of the pork underbelly as well.
You'd only know there was chicken in here if you told them.
- It's very soft. - Everyone has different taste.
That's true.
There's a certain habit I have when eating chicken.
She's starting on the chicken wings.
- She needs to rip it. - Yes, rip it apart.
She's personally deboning the chicken herself.
The bones will come right off.
She took apart a whole chicken.
That's how you're supposed to eat chicken.
She's deboning the chicken inside her mouth.
- She's turning it around. - Elbow turn.
There isn't much meat on wild chicken, but she's getting every bit of it.
The bones need to come out nice and clean, like that.
- Isn't it clean? - It's very clean.
- She's getting the cartilage. - The cartilage is delicious.
- She's eating it well. - She's so strong.
That's how you're supposed to eat chicken.
I wanted to eat it like that too, but I felt bad for my chicken.
Is that right? Because you raised them?
I'm sure you remember them.
- Of course, he remembers. - Yes.
(Garlic chicken that's sweet and pungent breaded with curry)
(Artist Kim Poong's "Chicken Only for You")
This chicken won't be as sweet.
You need to eat it with the meat.
He doesn't know where to look.
- He doesn't know where to look after his first bite. - He looks lost.
I'm sorry, but even your eyes look sweet.
- This could be new to you. - Only in 15-minutes...
he was able to make the garlic flavors come out, like the title of this dish.
You can taste all the flavors as well.
- It looks a bit burnt, but does it taste that way? - No, no.
- It's okay? - It's not bitter?
I purposely ate the brown part, but there's no bitter taste at all.
- You can't taste any of that. - What a relief, it's not burnt.
I think the garlic brings out all the flavors of the chicken.
- That's how I feel. - The garlic covers all the burnt taste.
- It's the garlic. - The garlic is combining all the flavors together.
He's trying the radish.
- Does it taste like the radish we get with chicken? - No.
No, it doesn't taste like that. Not at all.
No, he's shaking his head.
There was a radish side dish in the old days.
It was boiled radish.
- It tastes like what the grandmas make. - That's right.
- You're still eating. - Does it make you want to keep eating?
If it tastes awful, he just puts his spoon down.
All the dishes are good, famous chefs made all these dishes.
I said it because I that's what I thought.
Are you two not going to see each other after this?
I don't think I made a big mistake.
Have you tasted the chicken from that famous restaurant?
- I did. - You know how it tastes.
I should eat this...
It's cooked well inside.
(Eyes wide open)
It tastes similar.
- Is it similar? - Yes!
- It does! - It tastes like the Banpo restaurant? - Yes!
My gosh!
We're not at Banpo, but we're almost at Bangbae.
- We're at Bangbae. - How many stops are we away?
- 2 more stops. - We're almost there.
- Just a bit more. - I'd have to say this was a success.
- You'd consider this a success? - Yes.
- Does it taste burnt? - No, it doesn't.
- I told you, it didn't taste burnt. - The garlic covers everything.
I wonder what it tastes like.
Kim Shin-young is turning the chicken leg and eating it.
I want to eat it again since I'm watching you eat it.
You should've eaten it like that.
- Great! - He could sell this.
His dish is good enough to sell.
It's time for a decision.
I know Kim Shin-young ate it deliciously but...
- it's Lee Gye-in's taste that's important. - Of course.
Number one is Chef Jung Ho-young.
Number two is Artist Kim Poong.
Please decide.
Please press a button!
He didn't hold back pressing the button.
I wonder who Lee Gye-in chose.
Let's verify the result. Show us!
Is it Artist Kim Poong's chicken dish or...
is it Chef Jung Ho-young's sukiyaki?
Let's verify the result!
Show us!
Show us who it is!
Kim Poong!
Kim Poong's chicken won.
Kim Poong's garlic chicken has won the battle.
Even Kim Shin-young was shocked and looked over...
to Kim Poong after she tasted his chicken.
The answer was in her reaction.
Let's get Artist Kim Poong a star.
Lee Gye-in chose him as the winner. Garlic fried chicken!
- It's Kim Poong's second win! - Congratulations!
- Congratulations, you're on top of the list. - Congratulations!
- That's a hit, it's a hit! - A hit!
Why are you acting like an idiot?
Everyone is watching!
- Why are you looking at me? - My camera is behind you.
She's the original goddess of food television.
62 servings of thinly sliced pork belly.
She used to eat so well...
If you count my heaviest weight, I lost 83 pounds.
- 83 pounds! - Let me reveal Kim Shin-young's fridge!
I'm sure we'll see some dieting secrets in her fridge.
- What's this? It looks like her diet food. - I think so.
- That's fascinating. - She has extracts in her freezer.
It's a diet tip. When I want ice-cream, I'll eat one of those.
Let's begin our cooking battle!
(Make a low-calorie meal)
(They turn diet ingredients into glamorous dishes)
- They're starting to plate. - She's going to try it.
(She tears the dishes apart)
My goodness, the juices are flowing!
How did you go on a diet?
- It's 0 calories, if it's delicious. - 0 calories, if it's delicious!
Are you worried about tomorrow if you think about the calories?
You don't gain weight if you eat it deliciously.
Subtitles by OnDemandKorea