We're here with two great actors.
Park Chul Min is originally known as the scene stealer.
- Of course. - Yes.
Over 10 years,
he was in 100 movies.
100 movies over 10 years?
Is this possible?
Actually,
I waited desperately for a pretty long time.
When I wasn't famous, I kept staring at my pager.
I used to stare blankly at the sky.
I get excited when people call me.
I didn't hesitate to take minor roles...
that I got involved in many pieces.
He's especially good at funny roles.
He has more catchphrases...
than most other comedians.
"The hissing sound isn't from my mouth."
This one was amazing.
- Right. - It's from "Mokpo The Harbor".
- "Mokpo The Harbor". - It's from the movie.
It's from the scene where I explain boxing to my juniors.
Boxing is about swift arms that cut through the winds.
The hissing sound isn't from my mouth.
- Right. - My mouth stays still.
Also, flaring eyes.
(Growling)
And the defense.
Stay like this, and when fists come, block them.
(His dramatization is good too.)
That's good.
It's not in the script, is it?
It was actually a passage.
Ray. Ray was my nickname.
Ray practices boxing making the hissing sound.
But I wanted to say lines.
I came up with ad-lib.
They found it funny and changed it to lines.
How was Die Zealand born?
In case of Die Zealand...
- Was it "New Heart"? - Yes.
The writer's son said "Die Zealand"...
when he played the computer game.
It's funny, and it matched my role.
I said Die Zealand when I was upset or joking.
I said it when I was depressed or hungry.
It matched my role.
Many people found it funny and copied it.
When you act with...
actors who make a lot of ad-lib,
you can't expect what they're going to say.
You can never tell the end of ad-lib.
You can't tell when you say your lines.
Right. They should at least give you the heads up.
So I ask them in advance when they're going to stop.
(So I ask them in advance when they're going to stop.)
It's a manner to say the last line.
- The last line? - As you finish.
It tells them you're done.
Also, in case of Kim Myung Min, he never makes a mistake.
But when he acts with me, he makes a lot of mistakes.
He told me quietly, "Chul Min. You're giving me a hard time."
"Can you tell me in advance?"
I had to apologize.
Sometimes it's bad. It's bad most of the time.
I control it now.
I enjoy controlling and skipping it now.
You finally enjoy controlling and skipping it now...
- But he made a big ad-lib. - Yes.
You were in trouble before by making a big ad-lib...
when you met the president.
My mother is suffering from dementia.
I'm an honorary ambassador for dementia.
President Moon promised...
the state responsibility for dementia.
He invited me.
Honestly, I didn't vote for him.
I voted for a female candidate.
I felt bad.
I felt guilty.
I felt very awkward, so they told to make an ad-lib.
- The hissing. - In front of the president.
I said, "This sound isn't from my mouth."
He burst into a laughter.
- I was encouraged. - You were encouraged.
I tried more.
I actually didn't vote for him.
(I actually didn't vote for him.)
Then...
the president burst into a laughter and enjoyed it.
- He's a generous man. - Yes.
After that, it was on the news.
- But the title is provocative. - What is it?
"Actor Park Chul Min."
"Why did he swing his fists in front of President Moon?"
(Ashamed)
Right. It's true.
- Hissing. - It's true.
I was only trying to light up the mood.
My useless tongue ruined it.
I control and skip it now.
Regarding Chul Min's ad-lib,
there's a legendary video in the award ceremony.
I wonder what ad-lib he made on the award ceremony.
Let's check.
It's the Korea Film Awards.
- Thank you, Chul Min. - He's presenting alone.
Let me make the awarding speech.
"The awarding speech."
Thank you very much...
to the Korea Film Awards...
for giving me a chance to award.
I didn't do anything.
I'm only adding a spoon...
to the table the crews made.
I won't stop here.
I'll try harder...
to become an actor who presents the Best Director and Best Film as well.
(Laughing)
Before the last,
my old parents at home.
They're probably confused.
Presenting and receiving an award are all the same.
Giving and receiving a trophy.
(Giving and receiving a trophy)
It's only a matter of who takes it home.
Also, my loving daughters.
He's giving the award. He's not receiving it.
Don't be confused.
(Clever legendary ad-lib)
I'm sure he's the first one to make the awarding speech in Korea.
Not only in Korea.
- It's the first time in the world. - Right.
How did you even come up with the idea?
I thought about...
staying away from monotony and making it fun.
I thought about making a speech as if I received the award...
since I've never received one before.
- So I tried it. - I see.
I'm sure many people were confused.
I got so many calls and texts.
People who watched it in a restaurant couldn't hear it well.
- They thought I received it. - They only saw the trophy.
I got so many text messages.
- They thought you received it. - "I knew you could do it."
"Buy me drinks." "The day finally came."
I said no at first.
I got tired of telling them I was presenting.
At the end, I said, "I'll buy you drinks."
I said I received one.
We're going to start the cook-off soon.
During the interview, he said,
"I hope he doesn't cook for me."
- Who would it be? - "I want to avoid him."
Who is he?
- It's Kim Poong. - Kim Poong.
- Kim Poong's good. - Why?
- I've tried his food before. - You have?
On the other show,
I was very tired after the first day.
He said he'll make me jjajangmyeon since we were in Shaolin Temple.
Right.
He took two hours to make jjajangmyeon.
It was the worst jjajangmyeon I had in my life.
Let me explain.
I couldn't use meat in Shaolin Temple.
I can't use any spices.
You should praise me for making it in that situation.
He learned from Chef Lee Yeon Bok.
So I doubt him too.
(My goodness.)
- He's not here today. - No.
My master's food is different.
I don't know what the topic is going to be,
but I hope he can make jjajangmyeon for real again.
- He has a bad memory. - I want to eat something else.
Okay.
Please look forward to how they are assigned in a moment.
It's time to check Chul Min's fridge.
Do you live with your family?
One daughter is working, and the other is Grade 12.
- And my wife. A family of four. - I see.
When husbands reveal the fridge here,
we can tell if they're treated well at home.
I can say...
it's the best choice I made in my life.
It's worth getting applause.
I'm proud of making the choice to choose my wife.
Does your wife think the same?
No.
She had an interview before.
She said no firmly.
Let's see how big he is at home.
Let's see how he lives with his two daughters and wife.
Let's take a look inside Chul Min's refrigerator!
- Goodness. - I knew it.
Let's take a look inside Chul Min's refrigerator!
(It's full.)
- It's a private home. - It's full.
We were surprised last week.
- It's realistic. - I know.
Chefs had a hard time last week.
- Right. - I know.
He doesn't care about constitution. We're happy.
To me, it's organized.
Right now?
It's on a diet.
Usually when you open the fridge, three things drop.
- It's usually full. - I see.
They fall, so you have to catch them,
- and put them back. - You usually catch them.
I see some space now.
- Yes. - "Space".
- I'm surprised. - It's an honest testimony.
Let's check the first section.
Isn't this persimmon?
- It's my persimmon juice. - I see.
My wife doesn't usually make it for me.
Because it requires a lot of work. You get it on your hands.
So one time, I knelt down to her.
"Honey. I love persimmons."
"But I hate the skin."
You have to peel the skin.
I told her honestly.
Since then, every time I open the refrigerator,
from October to February or March, we have persimmon.
Until you can't buy persimmons anymore.
She's devoted.
It's right in the front.
In the center.
- You're truly... - You're...
- loved. - treated.
- Yes. It's in the center. - In the center.
It's for her husband.
- There are side dishes below. - There are many.
Yes. Beans with soy sauce.
Fishcake.
- I like fishcake. - You do?
When it's just cooked,
- When it's warm. - I eat it with wine.
A glass of white wine.
Fishcake or stir-fried anchovy.
Or any side dishes with anchovy, I often drink white wine.
You drink white wine the most at home.
White wine, soju, hard liquor,
whiskey, beer,
- You're not picky about drinks. - or rice wine.
- He loves drinking. - My father...
said I may hang out with friends who can't drink,
but don't hang out with people who are picky about drinks.
That's what he said.
But how about red wine?
I think red wine is trash.
- He is picky. - "Trash."
- He's straightforward. - My goodness.
I don't think red wine matches me.
There are liquors that you don't drink.
- You don't drink red wine. - No.
Your father told you not to hang out with picky drinkers.
So I don't like to be friends with myself.
(He's the king of ad-lib.)
- I'm sorry. - That makes sense.
Let's move on.
- Basil pesto. - Basil.
Lately, I'm into pasta.
My wife and daughters love pasta.
If I cook pasta for them in the day,
we almost finish the whole bottle of wine.
Even in the day.
You drink in the day.
You're addicted.
I don't drink much, but I always drink.
You can't drink during work.
I drink behind the director.
- You're addicted. - You're addicted.
- You're addicted. - I only drink one shot.
Okay.
I found cheese.
- "Brie"? - Is it Brie cheese?
- Yes. - Do you also eat it with drinks?
Of course I do.
- "Of course I do." - I went to a wine bar...
where they served white wine...
- with warm Brie... - That is good.
sprinkled with peanuts, and it was so good.
So I drink a glass with it before I go to bed at night.
- If he drinks that often... - He drinks both during the day...
- I think he is addicted. - and at night.
shouldn't he go see a doctor?
But he says he doesn't drink that much.
- The amount is not important. - He drinks a little bit often.
- He... - Can't you sleep well?
I sleep very well.
Even without drinking?
I've never gone to bed without drinking.
Let's look inside the fresh food drawer.
- He surely likes fishcake. - He does.
You can see fishcake right away.
There are a lot of vegetables too.
- Such as eggplants... - Eggplants...
- and oyster mushrooms. - and oyster mushrooms.
Which do you like the most among vegetables?
- I like eggplants a lot. - Eggplants.
- You like eggplants. - That's why there are many of them.
There really are many of them.
I like it steamed and seasoned rather than stir-fried.
My mother steamed eggplants...
in a hot pot, tore them, and seasoned them...
- That would be good. - with salt and soy sauce.
- It's chewy. - I can't forget that taste ever.
If you could make seasoned eggplants for me,
- I'd be really glad to eat it. - It is really delicious.
It's so good.
I always miss the dishes like...,
my mother's seasoned eggplants, her stir-fried anchovies,
her seasoned oysters, her fulvescens soup, and so on.
I think I saw fulvescens here.
I love fulvescens.
- This is fulvescens, right? - Yes. I like it a lot.
Before my mother collapsed,
she always made fulvescens soup on holidays,
sat beside me, watched me eating until I finished,
and boned the fish for me.
When she was watching me eat, she felt like she was full.
- Every mom does. - Right.
What is your mother's dish that you miss the most now?
I think my father got paid on the 17th.
So on the 18th,
she always grilled port on briquette.
She marinate the meat in advance.
That is really good.
She put the briquette in a grill...
and grilled the meat on it,
Then we were overjoyed.
Everyone held out his or her head, and asked if it was cooked.
I can still remember that vividly.
- I see. - So we inhaled gas from briquette.
When we were going to school staggering,
adults would give me dongchimi soup.
We staggered quite often.
Sometimes, all seven members of my family staggered together.
Is there anything else?
There is my mother's dish I hated the most.
Is there any dish you hated too?
Whenever she baked bread,
I got sad.
- Why? - Made only with flour...
and baking powder, the bread was this big.
That was enough for seven members of the family,
but it was not delicious, so there were always leftovers.
- I totally understand you. - Then she gave me the leftovers.
But one day,
she was baking bread, but there were some eggshells on the side,
- It must be sponge cake. - sugar,
- She used proper ingredients. - and some milk as well.
Then she baked thin bread...
that tasted better than the sponge cake sold in bakeries.
(Her sponge cake was even better.)
She did have the ability to bake that good bread.
She was able to make it that good.
Then when I thought about it later,
- I realized she didn't have money. - You're right.
I realized it was because she didn't have enough money for that.
(My heart was broken after realizing that.)
- So my heart was broken. - It must have been.
And when she cooked ramyeon...
We loved ramyeon.
Ramyeon was 1 or 1.5 cents,
and she bought only 2 for 7 members of the family.
And she added noodles instead.
So we were busy finding the ramyeon.
(The siblings were busy finding the ramyeon.)
As it was hard to find the ramyeon, we fought with the chopsticks.
Curly ramyeon is good.
Instead of eating the noodles, I rather wanted to eat only ramyeon...
- even if there is little, - It used to be like that back then.
- but she put noodles. - It used to be.
- Right. - I resented it back then.
We were confused if it was ramyeon or noodles.
She did that because she didn't have enough money,
but I realized it after I got older.
Do you remember how your mother's dishes...
tasted?
As far as I remember, they had strong tastes.
- Strong tastes. - They were sweet, salty, and hot.
She used a lot of seasoning.
My whole body remembers the tastes of my mother's dishes.
So if I get to eat the food that tastes like my mother's,
I become somewhat emotional.
May I ask how ill your mother is?
Well, my mother is somebody.
When she collapsed due to cerebral infarction,
the doctor told us to get ready for her death.
She was in the intensive care unit for over 20 days,
so we gave everything up and was ready for her death.
But one day, she opened her eyes, looked into our eyes,
got up, controlled her neck, started to walk,
and went to the bathroom later.
She worked all the miracles.
She just can't recognize people...
or remember the old memories.
Her cognitive level is that of a 3 to 4-year-old.
She thinks of me as a close friend...
or just someone she likes.
After holding a memorial service on a holiday,
I lied down and fell sound asleep.
Then I felt something strange on my tummy,
so I shook it off while sleeping.
Wondering if it was a dream, I opened my eyes.
My mother opened the big Korean dictionary,
and was trying to cover my tummy...
because it was exposed.
She thought of the big Korean dictionary...
as a blanket.
So I said,
"This is a dictionary, mom."
"It's not a blanket. I really appreciate it,"
"but the blanket is over there."
And I cried a lot.
Although she doesn't remember me,
I'm still the one she loves the most.
I hope your mother will get...
- even better. - She is getting better.
And what is this?
- It doesn't look like pure water. - It doesn't.
It's the water that cabbage was boiled in.
Since my stomach is so weak, I even coughed up blood.
So I asked a doctor,
and he said cabbage is the best for a stomach...
and recommended that I drink the water that cabbage was boiled in.
I started to drink that water 15 to 20 years ago.
- My wife always boil it. - Every day?
- For 20 years? - Yes.
- Really? - Doing it for 20 years is amazing.
There is another jar so that he can keep drinking it.
She treats you so well. Look at all those things.
It was the best choice to marry her.
Let's move on to the freezer now.
There is a lot of laver. Do you like it?
To feel relieved, I should have a lot of it.
- Relieved? - When I was young,
my mother grilled 4 sheets of laver for the 7 members of my family.
She gave a whole sheet to my father,
and half a sheet to the rest of them including my grandmother.
Then my big brother split it into two pieces,
had two big bites, and that was it.
I split it into six pieces,
and my youngest sister even made it into 18 pieces.
I was wondering often if I could ever eat laver...
- as much as I wanted. - My goodness.
- You have a memory about laver. - I love laver.
I once ate 10 sheets of laver without mom's knowing,
and I was beaten to death.
- Goodness. - There was no one at home,
and I was so hungry when I came home.
My mother usually locked the cabinet where she kept laver,
but it was open that day.
- The lock was open. - Gosh.
And I found laver there.
- Then I didn't think of anything. - Again?
I didn't care about what would happen later, and greased it myself,
and ate about 3 to 4 servings of rice with it.
I was so happy...
and fell asleep.
I felt someone was hitting me with a duster.
I opened my eyes wondering who it was,
and it was my mom. She yelled at me, "How could you eat it all?"
But it didn't hurt at all.
Since I already knew I did wrong, and I was full.
It doesn't hurt that much if you're beaten when you're full.
You can say that again.
If you're beaten when you're hungry, it hurts twice as much.
- You eat it even if you're beaten. - It's strange.
- It didn't hurt indeed. - For goodness' sake.
You have a lot of memories about your mother.
I think these are kernels of corn.
I think there are three changes in the middle age.
First, I spill food while eating.
- Don't you spill food? - I do.
- You do, right? - You spill food?
Right. We get to spill food more often.
And I get to like seasoned vegetables I hated.
Next, I become fond of rice mixed with beans or corn I didn't eat.
It's strange.
Shall we look inside the fresh food drawer?
- Yellow corvina and salmon. - Yellow corvina?
- These are dried yellow corvina. - What are they?
- There are a lot of fish. - My father used to say...
that we should eat some seafood every day.
I got used to it,
so I have to eat at least anchovies when I have a meal.
- That's why there are anchovies. - I see.
We've looked inside Chul Min's fridge that shows his special taste.
- Your wife treats you very well. - She does.
Let me introduce the chefs who will cook with Chul Min's ingredients.
Kim Poong, Sam Kim, Joung Ji Sun, and Jeong Ho Young.
Is this an irony of fate?
He said he'd rather not like Poong to choose his fridge,
but Poong is going to make your dish. It's okay, right?
Please make me realize that I was biased...
this time.
I love Chef Lee Yeon Bok.
Please make me love Chef Lee Yeon Bok even more.
- Okay. - I can't wait.
What kind of dish does Chul Min want?
Please show us what he wants to eat.
(The dishes he wants to eat)
One of what Chul Min wants to eat is...
"You'd Better Make Something That Goes Well with White Wine".
I'm so into white wine these days.
White wine makes me excited.
I hope I will be able to taste different kinds of dish...
that go well with white wine.
I see. And the other is "The Dish My Mom Would Make for Me".
I think I'll miss my mother's dishes all my life.
I hope I could find the taste of my mother's food...
even a little bit in the dishes you great chefs make.
If the skills of the great chefs are added,
I think I will be so happy to eat it.
(Joung Ji Sun versus Kim Poong, Jeong Ho Young versus Sam Kim)
The first cook-off with Chul Min's ingredients is...
between the master of unauthentic Chinese food, Poong...
and Joung Ji Sun, a professional Chinese chef.
I reckon that Chul Min is very excited about this cook-off.
- That's right. - I bet that's the case.
I'm worried too.
- I'm worried. - I see.
When I ate jjajangmyeon he cooked at the temple,
the only authentic thing about that dish was the color.
- I'm being objective. - I see.
But Poong, I believe this could be a chance...
for you to redeem yourself. Don't you?
- The deity of this show will... - Okay.
- cook him a very delicious meal. - Okay.
I hope the deity does help him.
- He's setting up his excuse. - Right?
- "It didn't help." - "It didn't come."
He might say the deity didn't come.
If the deity comes, can we meet the deity?
- I think that might be possible. - I see.
- You'll know if it's here. - Okay.
Ji Sun.
Don't you think Poong is the most beatable opponent here?
I can't exactly say that he's beatable,
but this cook-off with him doable.
You're most likely to win a badge against him.
- That's right. - However,
both of us are chefs of the Chinese cuisine.
(Forget about the jjajangmyeon.)
Since we're both cooking Chinese dishes,
I believe I might have the upper hand...
- on this show. - Goodness.
- If Poong does win this cook-off, - Okay.
he will be in first.
(He will be in 1st.)
- He will have three star badges. - Exactly.
(He will bear comparison with them.)
(Ingredients in Chul Min's fridge)
(Poong chose anchovy, kelp, radish, anchovy for broth, honey,)
(shiitake mushroom, tuna sauce, pasta noodles,)
(oyster mushroom, and baby leaf.)
(Ingredients in Chul Min's fridge)
(Ji Sun chose king oyster mushroom, pasta noodles, cabbage,)
(salted shrimp, canned corn, baby anchovy, fishcake,)
(pickled garlic, and lettuce.)
The dish I prepared today is called Different, Mixed Noodles.
- "Different, Mixed Noodles"? - "Different, Mixed Noodles"?
Like the word, "China".
I'll make mixed noodles with spring onion oil.
If I serve spaghetti as they are, it might be boring,
so I'll try to put them through sausages and vegetables.
- I'll use king oyster mushrooms. - Okay.
This can be simple finger food. After I cook that dish,
I'll fry each grain of the corns.
- I know you like fishcake, - I do.
so I'll fry the fishcake to make a plate with it.
I'll serve you the corns on top of the fishcake plate.
(They're his favorite ingredients.)
She's cooking three dishes in a way.
Poong, tell us about the dish you prepared for today.
The name of the dish I will cook today is Honey Butter A.
- "Honey Butter A"? - "Honey Butter A"?
Isn't that a name of chips?
- It ends with "A". - Honey Butter...
It's Honey Butter Anchovy.
(A stands for anchovy.)
- He likes anchovies. - He likes them.
I heard he loves anchovies.
With the big anchovies,
- I'll cook the main dish. - Okay.
He has great anchovies for broth.
I'm cooking pasta.
I'll use the traditional anchovy broth for the pasta.
- He doesn't like soup. - Right.
This will be similar to oil-based pasta that we know of.
But I'll use the rich anchovy broth with a lot of anchovies.
- I'll use that broth for my dish. - But the problem is...
it will take a long time to make that broth.
That's why I need a lot of anchovies today.
- I see. - So today, the chefs...
have to remove the heads and the innards for me.
They must help me.
They might get violent.
- Exactly. One of them will be hurt. - Right.
All right. We will start...
- the cook-off now. - Okay.
Will they be able to create perfect dishes that Chul Min will enjoy...
while drinking wine?
The 15-minute cook-off begins now!
(The 15-minute cook-off begins!)
- Remove the heads and innards. - All right.
- Three chefs must help you? - Yes.
Just to make anchovy pasta?
If they change the uniform, it looks like they're at a dried fishery.
Right?
(Remove anchovies' heads and innards.)
Poong, what was the first thing you put in there?
- It's kelp. - Kelp. I see.
He's putting in the radish slices too.
- Do you need to add anchovies? - Yes.
- There are a lot of anchovies. - He's making the broth first.
The broth will taste amazing with kelp, right?
- That's right. - Yes.
I think we have to help them with the anchovies too.
- I think so too. - I mean...
- Right here... - I won't be of a big help though.
Thank you.
- I really enjoyed my meals. - I see.
- I'd like to help out. - Great.
- She's so nice. - She is indeed.
(She wants to repay the chefs in a small way.)
- You're the 1st guest to help cook. - This is the 1st time.
- It's Unichef. - Right.
(Cut king oyster mushrooms in moderate sizes.)
I'm going to stick noodles on them.
- Just like that? - I see.
The texture will be nice, and it won't take long...
to cook these, so I thought this was quite neat.
Why can't I do this?
- Ho Young is being scolded. - Are you sure you're helping me?
Please do a good job. You're the only one helping her.
- I can't this do. - Really? It's not easy I guess.
- I can't this do. - Really? It's not easy I guess,
- but Ji Sun is doing them so well. - But she's doing well.
(Wrinkling)
- You're putting too many on it. - I'll do it.
She told you to stop. She said she'd do them.
- Ho Young. - Ho Young is out.
- Ho Young... - My gosh.
- He's been rejected. - He's out.
Come here.
- Come here. - Come do this. What are you doing?
These three chefs sitting over there look like three women...
who are shooting the breeze and removing the innards.
- The weather... - Hyun Su.
- My gosh. - Poong has a new girlfriend again.
That's right.
- He's a player. - His girls are always changing.
(Poong is preparing the sauce for the main dish.)
(Use melted butter, crushed garlics, honey, and white wine for it.)
Did you just add honey?
- Yes, I did. - Honey.
He will pair it with white wine, but you're adding more white wine?
- It's to remove the fishy smell. - It's because of the fishy smell.
It feels like it's a banquet today because everyone is working here.
Exactly. I agree.
- Like before the holidays. - The holidays.
- She looks elegant when she works. - Indeed.
It doesn't look like she's removing innards.
- Right. - She's removing gold.
- She's very classy. - Sure.
- You're doing a good job. - Yes.
You have great anchovies.
- Are they good? - Yes.
The innards come off neatly.
(How will Honey Butter A taste?)
- They're well-dried. - You're correct.
(Ji Sun uses the cabbage water.)
Are you boiling the water with cabbages?
I'm going to use the cabbage water...
when I'm cooking the noodles, so I'm heating up the water.
(Coat the pan with an ample amount of oil.)
(Make spring onion oil.)
Are you cooking the spring onions?
- I'm frying them. - You're frying them?
I'll add the cabbage broth into this pan.
- Okay. - I'll use it as broth.
To season the broth, I plan to add...
salted shrimps for the saltiness.
She added the salted shrimps on top.
- Those are salted shrimps. - Yes, they are.
(Poong is preparing to make anchovy pasta.)
(Add shiitake mushroom water, tuna sauce, spaghetti, and salt.)
I think you can stop now.
(The group of Unichef finishes their task.)
Thank you. Thanks.
- What are those for? - This is for the main dish.
- Honey Butter A. - These are the anchovies for it.
She's going to fry them after coating them with starch.
(Coat canned corns with starch.)
- They are fried corns. - My goodness.
(Fry the baby anchovies, dredge them, and degrease them.)
(Here is the fishcake Chul Min loves.)
- What is she coating them with? - My gosh.
- Fishcake. - She's frying them again.
Fishcake.
- They will taste like snacks. - Right.
(Crispy fishcake)
- Is that fishcake? - The warrior is not scared of fire.
- The flame is strong. - Angelia Jolie.
- She's not afraid of fire. - She cools them down with ice.
(Cool them with ice.)
She's cooling them. What? She's using bare hands!
- She's not even hesitant. - Right, right.
She's fierce.
What is that?
(Meanwhile, Poong...)
(He slices shiitake mushrooms and tears oyster mushrooms apart.)
I added perilla seed oil, soy sauce, and garlic...
with mushrooms.
- With mushrooms. - And then...
Are you going to mix the anchovies with that?
- This is for the pasta. - I see. For the pasta.
- The pasta. - I see.
- That's anchovy pasta. - Correct.
(Add anchovy broth and spaghetti.)
- Are those garlics? - Yes. They will enhance the flavor.
Which dish will you put them in?
- Into the mixed noodles. - I see. Mixed noodles.
She will use them to enhance the flavor.
(Add noodle water into the spring onion oil.)
This is spring onion oil, but I can still add water into it.
(Add sliced chili peppers into the boiling spring onion oil.)
You have about 4 minutes and 20 seconds left.
(Reporting from the kitchen)
20 seconds.
- This is the anchovy broth. - Okay.
I didn't season it yet.
He didn't season this yet. He has about 3 minutes left.
Let me taste the anchovy broth for the pasta.
(How does it taste?)
It can't be fishy. Is it fishy?
No, it's not.
(Feeling relieved)
You said you didn't season it, but this is well-seasoned.
- Really? - Yes.
He didn't even know it was seasoned.
- He had no idea. - I didn't taste it yet.
This worked out well.
- The deity must've descended. - You didn't?
- Definitely. - Poong, did the deity come down?
- This is perfect. - The deity is here with me.
- It is? - It has descended!
(The deity has descended!)
All right. It's here.
- I'm saved! - My goodness.
Actually, it's slightly on the salty side.
- It's salty? - It's a bit salty.
Since it's salty...
- That looks good. - He's adding chili peppers too.
This looks delicious.
(Take out spaghetti from the pot, and chill them with water and ice.)
(Filter out the chunks from the spring onion oil.)
All right. What is that broth?
- It's the spring onion oil. - The spring onion oil from earlier.
- Yes. - The one that you just made.
- It resembles oil-based pasta. - Right.
(These are the anchovies cooked in anchovy broth.)
(Mix them with melted butter and honey.)
You have 1 minute and 10 seconds.
- He's done. - He's already plating.
- Aren't those stir-fried anchovies? - They are stir-fried anchovies.
You have 50 seconds left. 50 seconds.
She's sweating profusely.
- I see. - Ji Sun is sweating buckets.
This is too hard for a new chef.
- She's running out of time. - No, no. I'm fine.
- I'll be okay. - Can Ji Sun pick up her speed?
- Ji Sun. All right. - I'm fine.
On top of the oil-based pasta,
she's adding pickled garlics and spring onion oil for the flavor.
Sugar.
- You have 28 seconds. - Why are you giving me so much?
Oh, no.
Sugar. Sugar. She's sprinkling sugar.
- She's adding peppers. - Peppers.
20 seconds.
- Aren't you going to use the corns? - I know, I know.
You must serve the corns.
- You fried the fishcake earlier. - 15 seconds.
- She fried the fishcake too. - She fried the fishcake too.
- Fishcake. - Poor Ji Sun.
- What's going to happen? - You have about 10 seconds.
- What am I going to do? - We're counting down now.
- This won't work. - 10.
- 9, 8, - 9, 8,
- 7, 6... - Oh, no.
(Add salt to the fried corns.)
- 7. - This won't work.
(Add pepper, salt, and sasses oil to the pasta, and plate the pasta.)
- 5, 4, 3, - 5, 4, 3,
- 2, 1. - 2, 1.
All right. He's done. What about the fish cake?
All right. He's done. What about the fishcake?
- I can't serve it. - Are those onions?
- I like fishcake. - Right.
- Just put it on the plate. - She's done too.
- Time is up. - Let me sprinkle pepper.
Is the fishcake burnt?
- Is it? - I have to fry it one more time.
I see. You have to fry it again.
Right now, she's sweating a lot.
- She's making me feel bad. - My gosh, I feel so bad.
Let's give it up for her.
(This moment calls for their applause.)
(Buttered anchovies with honey and anchovy pasta)
(Honey Butter A, Poong's dish)
- First off, - Right.
- let us serve you white wine. - We will...
- He has to evaluate. - Right, right.
- Can I drink this? - Of course.
Anchovy pasta and buttered anchovies with honey.
He's taking a sip of white wine first.
(Approving)
I wonder which dish will complement white wine better.
- You can use the fork. - All right. That's anchovy pasta.
Fork...
- He's eating pasta with chopsticks. - Yes, he is.
- He's definitely having white wine. - Right.
- He's drinking it from a glass. - He even swirled the wine.
- He drinks wine like a Westerner. - After that,
- he uses chopsticks. - He did it out of habit.
I wonder if it's seasoned properly.
(He lets out a sigh.)
- What is it? - Is it bad?
The flavor has depth.
- I ate the spaghetti, - Okay.
but it feels like I drank the broth.
(It's flavorful.)
- This is a very creative dish. - I see.
I didn't chew anchovies which I like in the spaghetti, but the taste...
- of anchovies lingers on my tongue. - Okay.
I want to keep chewing the pasta instead of swallowing it.
Let me try this with the mushroom this time.
All right. Would it have been better with some broth?
He said he didn't like soup, so I only used the oil.
I'm sure the noodles are soaked with the broth.
- Probably they are, right? - Yes.
How does it taste with the mushroom?
- I'm forgetting jjajangmyeon now. - My gosh.
(The memory is dimming.)
- He's forgetting about that now. - Right.
Did the deity help Poong today?
- It's making me want another sip. - All right.
- He's having another sip. - Take your time.
- The buttered anchovies with honey. - Okay.
(He tries the anchovies now.)
I'm curious how it tastes.
They might not be as good as what he eats at home.
- Exactly. - Right.
I'm reminded of that jjajangmyeon at the temple again.
(I'm reminded of that jjajangmyeon at the temple again.)
(He can't escape the curse of the temple.)
- Poor Poong. - My goodness.
- I feel bad. - He tried the anchovies.
He even likes eating anchovies as they are.
I think it's because I love stir-fried anchovies...
and I love mixed anchovies even more than stir-fried ones.
- The texture is crunchy. - Right.
That crunchy texture is gone in this dish.
It's sweet,
but it tastes like the beach in September during an off-season.
(The taste of beach in September?)
I mean, the flavor in the pasta was so deep.
I unexpectedly started to trust him after tasting the pasta.
- You were almost won over. - Right.
But you shouldn't cook something like this.
He should've tasted those first.
- Right, right. - That might be the reason too.
(Mixed noodles in mushrooms with spring onion oil and fried corns)
(Different, Mixed Noodles, Ji Sun's dish)
(The noodles are stuck in the mushrooms.)
- She stuck noodles in mushrooms. - Right, right.
- They are stuck in the mushrooms. - I remember. That's right.
- Try it with the garlics. - When you pick up the mushrooms,
- Noodles follow. It's easy to eat. - noodles come with them.
- It's quite fun to eat this. - I see.
This is a new idea.
The noodles are coated with spring onion oil.
I reckon that it might taste similar to oil-based pasta.
My gosh, this is...
Can I ask you a question?
Is this supposed to be seasoned or not?
- Or was this done on purpose? - I cooked spring onion oil...
with salted shrimps.
- What is it? - Right now...
I feel like I'm at a Pyongyang naengmyeon restaurant...
that's been running for more than 40 years.
- It's light, refreshing, and weak. - Okay.
The more I taste it, the more I like it.
- It took long to like naengmyeon. - I see.
I feel like this is my first time eating that naengmyeon.
Hold on. Is he complimenting her or criticizing her?
- I mean I already... - My gosh.
love and enjoy tasting the best version of Pyongyang naengmyeon.
- I have an acquired taste for that. - I see.
It's very light, refreshing, and weak.
- If this was done purposely, - Okay.
it would be a new discovery.
- How did she know your taste? - "Weak"?
I can taste the depth in her pasta.
I think Chul Min knows the true value of the dish...
- because of his preference. - I agree.
I'm very curious about that dish.
- Right? - I'd like to know what he means.
- You should try this. - I think that perhaps,
- other people won't like it. - That's true.
- Next up is... - Fried corns.
They are fried corns without fried fishcake.
These days, I'm hooked on corns.
I'm happy.
You put anchovies in the fried corns on purpose, right?
Yes.
- Can I eat? - Yes, you can eat now.
They look slightly greasy.
What will I do? These are nice.
- They are? - Yes.
The blandness of the pasta is definitely appealing,
- but it was lacking. - I see.
I can taste the saltiness of the anchovies in the corns.
- It complements the dish. - It perfectly suits the other dish.
I think this would go well with beer.
- Beer? - Beer.
I think this goes well with both beer and white wine.
The dishes didn't offend you, right?
Not at all. That's nonsense.
I wasn't upset even with those anchovies.
I see. Okay.
- We'll try Poong's first. - Okay.
Try the anchovies first.
- Anchovies? I see. - Yes.
- We should try the anchovies first. - Okay.
Chul Min who tried them first told us to start with anchovies.
- This reminds him of the temple. - He did say that.
This reminds him of the temple?
Honey and butter don't get integrated...
- into the anchovies. - Right.
I think eating raw anchovies might be better, right?
During today's shoot,
I saw Jong Ok frown for the first time today.
(Feeling guilty)
You saw that? You're very observant.
- He did. - I see everything.
This is what they serve at the temple.
We still have the pasta.
Right. It's the anchovy pasta.
Anchovy pasta.
(They taste the anchovy pasta at last.)
- Isn't this so different? - Yes, this is good.
My gosh, this is...
- Seriously. - You can sell this.
- I agree. You can sell this. - Exactly.
- It's perfectly salty. - Right.
You balanced it well.
- You seasoned it perfectly. - This is so good.
This doesn't taste like he cooked this within 15 minutes.
- The flavor is deep. - It has depth. Right.
The flavor tastes like he cooked the broth...
- at least for 15 hours. - Precisely.
- I feel like I just drank broth. - I agree.
- You feel that too, right? - It's rich.
- I didn't have the broth though. - I didn't drink the broth.
- They taste like banquet noodles. - Like flavorful banquet noodles.
I agree that the deity has blessed him...
- with this dish. - It did.
I think the deity came and left.
- The deity is busy. He's busy. - Right.
I can vouch that Poong cooked the anchovies,
but the deity cooked the pasta.
(The deity of the show cooked the pasta.)
Both cooked this meal.
But these two dishes have a big gap.
It's so big that it's hard to believe one person cooked them.
This time, we'll taste Ji Sun's Different, Mixed Noodles.
(Different, Mixed Noodles)
- This tastes too healthy. - It's a healthy dish.
- Right? - Yes.
- The flavor isn't too strong. - Try the chili peppers and garlics.
- The fried corns. - The fried corns.
(They taste the fried corns next.)
The fried corns will go well with drinks.
This is so good.
- Exactly. - I can eat a whole bag of this.
- It only took three minutes. - I can eat big spoonfuls of this.
Right.
I can just eat spoonfuls of this.
The taste of pickled garlics overpowered the pasta,
but the corns were really good.
They were soft, but because baby anchovies,
they could be more than a side dish for drinks.
- They can be served as a meal too. - I see.
As for pasta, I prefer...
eating pasta with just salt, pepper, and olive oil.
I prefer eating simple pasta.
Personally, this is perfect for my taste.
- You enjoyed it then. - Yes.
- We finished tasting the dishes. - Okay.
Press one to vote for Ji Sun.
- Press two to vote for Poong. - For Poong.
He pressed a button as he bit his lips.
- I voted. - You voted.
Let's check Chul Min's decision. Show us the result.
Will it be Poong's dish?
Or will it be Ji Sun's dish?
Let's check Chul Min's decision. Show us the result.
Who is the winner?
The winner is Kim Poong!
(Honey Butter A wins.)
It's Poong. Poong takes the win.
(Poong is ranked 1st along with other chefs.)
- His anchovy pasta wins the match. - Right.
All things aside, I didn't see anchovies in the pasta,
but the pasta made it possible for me to taste the broth.
I thought that complemented the wine a bit more.
With this cook-off, Poong has three star badges...
which puts him first in the standings with other chefs.
(Hugging)
Poong won Chul Min over.
(Honey Butter A wins.)
(Cook the broth with kelp, radish, anchovies.)
(Cook the noodles with tuna sauce and salt.)
(Add garlics, honey, and white wine into melted butter.)
(Stir-fry anchovies with melted butter.)
(Cut mushrooms, and crush the garlics.)
(Stir-fry garlics and mushrooms with soy sauce and perilla seed oil.)
(Add spaghetti and broth into stir-fried vegetables.)
(Sprinkle chili peppers, pepper, and sesame oil.)
We will continue the cook-off with ingredients from Chul Min's fridge.
- All right. - We'll begin the second cook-off.
For this cook-off, you must recreate the flavor of...
Chul Min's mother's cooking.
I'm aware that your mothers are great chefs too.
She's been a chef ever since I was in elementary school and still is.
- I see. - Has it been more than 30 years?
- Yes. - My gosh.
I see.
My mom also ran a restaurant for about 40 years.
I heard she specializes in the cuisine from Jeolla Province.
- Yes, that's where she's from. - Her food tastes really good.
- Let's say that today's winner... - Then today...
has a mother with better cooking skills.
It's like a match between their mothers.
A match between their mothers. Sam, would you be okay with that?
Why would you bring my mother into this?
(Annoyed)
(Don't touch my family.)
- All right. - "Don't touch my family."
Both of them drank water at the same time.
"Don't go that far."
- "Don't bring my mother into this." - That's right.
(Chef Jeong Ho Young chose eggplant, radish, yellow corvina,)
(seafood stock pack, milk, and tuna juice.)
(Chef Sam Kim chose beef, radish, fishcake, pork belly, plum syrup,)
(anchovies, eggplant, minced rump steak, and seaweed fulvescens.)
Let's start with Chef Jeong Ho Young.
The dish I will make today is Momstella.
- Momstella. - Momstella.
- Is it castella? - Castella?
Yes. Chul Min talked about castella of his memories.
I will make simple castella...
- that takes five minutes to make. - Okay.
Also, I found yellow corvina in his fridge.
I will make yellow corvina maeuntang...
in Jeolla Province style.
Also, I will steam eggplant to make seasoned eggplant.
You will also make seasoned eggplant.
(My goodness.)
He is aiming for a win.
It will be hectic.
The dish I will make is Sam's Table.
- Sam's Table. - Yes.
- It will be a table of dishes... - That's right.
- made by you. - Yes.
Which dishes will that include?
Gochujang pork bulgogi.
(His heart flutters.)
Will it be cooked over a briquette?
Anchovies seasoned in gochujang,
- seaweed fulvescens soup, - Seaweed fulvescens.
and seasoned beef and eggplant.
Then there will be a fried egg...
- and dried laver. - Dried laver.
It's a table you would get at home.
- It's a meal. - It's like a set menu.
In 15 minutes?
- In 15 minutes. - I feel emotional...
because these chefs are making all the dishes...
my mom used to make.
The description of the dishes alone...
made the owner of the fridge emotional.
The match will begin now.
Which chef will touch Chul Min's heart?
We will now start the cook-off for Mom's dishes!
They must make delicious dishes...
that will touch Chul Min's heart.
It's a match...
- of Mom's dishes. - He is fast.
He has many dishes to make.
He is running around from the start.
It will be a busy match.
(Blend olive oil and garlic to make garlic oil.)
(He gets started on the broth for seaweed fulvescens soup.)
The meat goes in.
To make the broth,
I added meat.
(Stir-fry garlic and beef in an oiled pot.)
It looks like Chef Sam will use a lot of vegetables.
(Add sliced radish and salt.)
(Add hot water and boil to make beef broth.)
(Chef Ho Young gets started with yellow corvina maeuntang.)
(Add sliced radish to the pot and put yellow corvina on it.)
He put yellow corvina in the pot.
- It looks like he will braise it. - Will it be a braised dish?
He will add water and boil.
He will boil.
(Put onions and Cheongyang chili on top of yellow corvina.)
(Seafood stock pack)
(He makes seafood broth with seafood stock pack.)
Chef Ho Young is making a sauce.
It's for yellow corvina maeuntang.
It will go into the pot.
(Pour a mix of seafood broth, red pepper powder, soy sauce,)
(minced garlic, and rice wine over yellow corvina and boil.)
It should be boiled over a long time.
(Chef Sam moves on to stir-fried fishcake.)
(Stir-fry julienned onion and carrot in an oiled frying pan.)
(Salt)
Chef Sam is adding fishcake.
He is adding fishcake.
Stir-fried fishcake.
(Cheongyang chili and garlic oil)
(red pepper powder, soy sauce, and sugar)
(He finishes the dish with sesame oil.)
(Spicy stir-fried fishcake is complete.)
(Chef Ho Young gets started with castella.)
- They need to work fast. - Was that butter?
(He puts sugar in a bowl...)
(and mixes it with separated egg white.)
Look at that.
- He is making castella. - Castella.
He is making castella.
Your mother made it rise with baking powder.
He will make it rise with meringue.
- There is a difference. - That's right.
- The one with meringue is tastier. - Of course.
It's tastier.
It's Japanese castella.
(Add egg yolk and flour to make batter for castella.)
(Adjust thickness with milk and add melted butter.)
(Grease the frying pan with a little bit of cooking oil.)
(Add castella batter.)
(Cover with lid and cook over low heat.)
(Which dish will Chef Sam make next?)
(Soy sauce, sugar)
He must be making gochujang bulgogi.
- Yes. - Gochujang bulgogi.
- Will you cook it on a gridiron? - My goodness.
Yes, I will.
Do we have a briquette?
Even if there isn't one, I will get it to taste similar.
You will get it to taste similar.
- It should have that aroma. - That's right.
It should have that aroma from the briquette.
I wish we had a portable cooking stove.
We haven't heard about it in a long time.
The portable cooking stove gives a wonderful smokey flavor.
A portable cooking stove.
(Mix sliced Cheongyang chili and spring onion with bulgogi.)
He is putting a lot of effort...
- into gochujang bulgogi. - He is putting a lot of effort.
He didn't even slice green onion.
I don't have time.
I think he will grill green onion with the meat for aroma.
The aroma of green onion.
- Yes. - Grilled green onion...
- over briquette is delicious. - It's sweet.
When you put green onion inside the briquette holes,
it cooks instantly.
Jung Hwan, you are so knowledgeable.
That's how I lived.
Perhaps you lied about your age.
Seriously.
All of you could be younger than me.
(Joking)
That's right.
(Add two kinds of chili and rest gochujang bulgogi.)
(Is castella coming along nicely?)
What is that?
- Is that castella? - Is that castella?
Is it burnt?
The bottom was a bit dark.
- Let's see it. - Let's see it.
Let's see it.
He won't show us.
I think he will roll it up.
- My goodness. - It must be hot.
He is rolling it up.
- It's not burnt. - It's okay.
- The color is nice. - It's okay.
It's castella we see in Japanese packed lunch.
He moves on to the next dish.
Chef Ho Young didn't forget to add soup.
Since he added hot water, yellow corvina maeuntang...
is boiling already. The soup should be reduced.
It's boiling already.
I am already feeling...
dizzy and emotional.
I see.
He has seen his mother cook.
I feel like I have two mothers in the kitchen.
I see.
The owner of the fridge is absorbed in the match.
(Coat eggplant with flour and deep-fry it in oil.)
- He is deep-frying the eggplant. - He is deep-frying it.
How many side dishes are there?
Perhaps he is making too many side dishes.
My goodness.
(He makes anchovies seasoned in gochujang.)
(Mix gochujang and sesame oil in a bowl.)
(Add anchovies and Cheongyang chili.)
Sam is working on multiple dishes...
because he needs a table of dishes.
(A steamer containing eggplant)
- Seasoned eggplant. - Seasoned eggplant.
Chef Ho Young gets started on seasoned eggplant.
- He gets started on the dish. - He is making various dishes.
That's right. Since there are many dishes to complete,
they are in a hurry.
(Mix eggplant, sesame oil, garlic, and salt to make seasoned eggplant.)
Chef Ho Young is plating seasoned eggplant.
(Seasoned eggplant is complete.)
(Chef Sam moves on to seasoned eggplant as well.)
- Look at the eggplant. - Look at the eggplant.
- He is working on eggplant. - Five minutes remain.
(Stir-fry garlic oil,)
(minced rump steak, salt,)
(soy sauce, and rice wine...)
(in a frying pan.)
(Mix stir-fried beef, deep-fried eggplant, green onion,)
(and sesame oil to make seasoned eggplant.)
When will he grill the meat?
That's right. He needs to grill the meat.
- That's right. - He needs to grill the meat.
- He is grilling the meat. - He is finally grilling the meat.
Gochujang bulgogi.
- He isn't using a gridiron. - Will pork cook in five minutes?
Because gochujang bulgogi is red,
you wouldn't know even if it's undercooked.
(Is that a good thing?)
It's more obvious with soy sauce-based bulgogi.
With gochujang bulgogi, there is no way of knowing.
Less than five minutes remain. Jung Hwan.
- Okay. - Please go out in the field.
- Okay. - Do your best...
- not to disturb the chefs. - I will do that.
They are making a lot of dishes.
Gochujang bulgogi, yellow corvina maeuntang...
He still needs to make seaweed fulvescens soup.
(He adds beef broth.)
I hope gochujang bulgogi gets cooked in time.
I hope it does.
You hope it does.
(Tilting)
(Is it a big accident?)
What will he do? It's a big accident.
- Are you okay? - It's a big accident.
Is it okay?
Didn't you get hurt? Are you okay?
- I am okay. - Are you okay?
Don't hurt yourself.
- What will he do? - Is that seaweed fulvescens soup?
All right.
- It's okay. - Not much time remains.
Please be careful.
(Strain ingredients from the broth.)
Seaweed fulvescens is going in.
- Seaweed fulvescens is going in. - Yes.
Seaweed fulvescens is going in.
He switched to a frying pan because food cooks faster in it.
- I see. - He switched to a frying pan.
I hope gochujang bulgogi gets cooked in time.
I hope it does.
(It will be a deciding factor.)
Here comes castella.
- Castella. - He needs to slice it.
It's Japanese castella.
- Castella is complete. - Thank goodness.
It's complete.
(Yellow corvina maeuntang remains.)
- I need to grill dried laver. - Do you need to grill dried laver?
- I need to grill dried laver. - Grill dried laver for him.
- Jung Hwan, help him. - It caught on fire.
- That's not how you do it. - It caught on fire.
He needs to grill dried laver.
- I will grill dried laver. - Okay.
- You need to grill lightly. - Jung Hwan is good at it.
He used to do it over a portable cooking stove.
- That's right. - He is from that generation.
That's right. I grilled dried laver.
Even the table is old-fashioned.
- My goodness. - It's old-fashioned.
It's hot.
1 minute and 5 seconds remain.
One minute remains.
- 1 minute remains. - 1 minute remains.
The time on the clock turned red.
- 1 minute remains. - 1 minute remains.
With one minute remaining, seaweed fulvescens soup is complete.
- It's complete. - It's complete.
- Thank you. - It's complete.
Thank you.
Yellow corvina maeuntang should be cooked for longer.
It's done.
(He tastes the dish...)
(and finishes up with green onion.)
It's time to cut the meat.
Cut gochujang bulgogi.
- Gochujang bulgogi. - It's hot.
- 9, 8, 7. - 7.
He is done.
Chef Ho Young got done first.
- 4, 3. - 4, 3.
He put scissors on the dish.
Chef Sam is done.
(Chef Sam Kim is done.)
They finished making the dishes.
(The Dish My Mom Would Make for Me is complete.)
I can't believe you made all of these dishes by yourself.
- This is incredible. - Respect.
I was emotional throughout the match.
My mother was a teacher.
Since she didn't have time in the morning,
she cooked hurriedly.
You were reminded of her.
Both chefs reminded me of my mother.
(Yellow corvina maeuntang, seasoned eggplant, and castella)
(Chef Jeong Ho Young's Momstella)
It's yellow corvina maeuntang.
This is how people eat yellow corvina at my hometown.
My grandma made this dish often.
She would say, "Eat some braised fish."
It looks very similar.
Really?
I feel like...
my late grandma is here with me.
- Your grandma came. - I don't know...
if I will be able to judge objectively.
I will taste the soup first.
It's thanks to Chef Ho Young's knowledge...
- in the regional cuisine. - Yes.
- I don't know what to do. - You don't know what to do.
It tastes the same.
(My goodness.)
- My goodness. - My grandma...
- made the dish salty... - That's right.
on purpose...
because the family ate a lot of side dishes.
This dish is the same.
(Yellow corvina maeuntang is salty like his grandma's dish.)
I don't know what to do.
It's tasty.
I will try seasoned eggplant.
Seasoned eggplant. He likes eggplant.
(My goodness.)
- Does it taste the same? - It tastes the same.
My goodness.
It's from the same region.
He is moved to tears.
(The taste of his mother's dish makes him tear up.)
I am surprised that it has the same taste.
Hold on.
The taste of food...
- can move your heart. - That's right.
My goodness.
While my wife is a good cook,
there are a few dishes she can't recreate.
This dish has steamed eggplant as well as garlic...
and green onion.
(The taste of steamed eggplant and aroma of garlic and green onion)
It's tasty.
I think I will really cry when I eat this castella.
My mother didn't make it often.
I hope this one tastes different.
How does the castella taste?
What should I do?
All three dishes taste like his mother's.
(Chef Jeong Ho Young's eyes redden.)
All three dishes taste like his mother's.
I love it.
It's hard to move someone's heart...
with your dishes.
My goodness.
(Everyone can feel the longing Chul Min has for his mother.)
My goodness.
Chefs are incredible.
That's right.
It's tasty.
It's very tasty.
I feel like even my grandma is here. The tasty dishes make me sad,
happy, and joyous.
I will try the fish.
See if it's thoroughly cooked.
My mother used to put fish on the spoon...
for me.
Even the fishy taste is the same.
My goodness.
It's nice.
(It's nice.)
I won't eat more, but it's nice.
Thank goodness.
I can't say more.
(He is too emotional to give an objective critique.)
(Gochujang bulgogi, seaweed fulvescens soup,)
(and four side dishes from the memories)
(Chef Sam Kim's Sam's Table)
Gochujang bulgogi, seasoned anchovies,
dried laver, and seasoned eggplant.
Also, there is...
- seasoned fishcake. - Fishcake.
I should have marinated the meat, but there wasn't enough time.
Please take that into consideration.
You have no choice due to the limited amount of time.
- I missed this dish. - Eat it with green onion.
You reached for it first.
Yes. I missed this dish.
(He reaches for the dish he missed.)
(Nodding)
He didn't cook it over briquette.
(Laughing)
Is it cooked nicely?
It's cooked nicely. It's not undercooked.
The meat has the taste of the sauce...
as well as my mother's touch.
Although these chefs have never met your mother,
they recreated the taste of her dishes.
Which dish will you try next?
- Seaweed fulvescens soup. - You will try that next.
People always burn their tongue...
on seaweed fulvescens soup...
even when it doesn't look hot.
It stays hot for a long time.
I will be careful with it.
(Seaweed fulvescens soup can be very hot.)
(Flinching)
Did it burn you?
It did, but it's tasty.
- Does it taste similar? - Yes, it does.
My mother's soup was richer,
but the taste and aroma are similar.
(The taste and aroma are similar to those of his mother's dish.)
It brings back memories. I love it.
Seasoned anchovies.
(Anchovies seasoned in gochujang come next.)
This dish has my mother's taste...
and Chef Sam's unique taste.
There is a lot of wine left. May I have some more?
Chul Min wants wine whenever he eats anchovies.
They go well together.
He likes fishcake.
- He likes fishcake. - He said it can go well...
with wine.
It tastes like...
my mother made it.
I added a lot of red pepper powder...
because he likes it.
It's spicy.
My friends back in school brought...
fishcake braised in soy sauce for lunch.
When I brought my mom's seasoned fishcake,
my friends gathered around...
for a taste.
Next comes dried laver.
Chef Sam made dried laver...
when he was pressed for time.
That's why it's unshapely.
It's tasty when you put rice and meat...
on top of it.
That's right.
- It's very tasty. - Rice and gochujang bulgogi.
He probably had to share a sheet of dried laver.
My younger siblings and I only got a small piece.
That's right.
My late brother got a big piece,
but I never ate dried laver like this...
back in the days.
I was jealous of him.
He had to divide dried laver...
- because there wasn't enough. - It's a big piece of green onion.
Chul Min said that he feels at ease...
when there is dried laver on the table.
(Crunchy)
That's the way you eat gochujang bulgogi.
That's right.
I am sure memories we don't know about...
are entering Chul Min's head.
I wish...
this moment would freeze in time.
It's so precious.
I feel like the effort the chefs put into these dishes...
will reach my mother.
I can imagine her making the seasoned eggplant...
and going, "Is it tasty?"
Thank you so much.
Now, the one who doesn't have any memories...
about these dishes,
Jong Ok, will try them.
She will tell us...
which dish is tasty.
I will try the soup.
(Chef Jeong Ho Young's Momstella)
(I see.)
- It's fishy. - It's fishy.
Jong Ok's mother and Chul Min's mother must have...
different cooking styles.
That's right.
I missed...
the spicy and fishy taste.
Yellow corvina is cooked nicely.
It's cooked nicely.
- He put a lot of effort into it. - It's tasty.
(Yellow corvina maeuntang suits Jong Ok's taste.)
- I will try the eggplant dish. - Seasoned eggplant.
(She tries seasoned eggplant.)
(Humming in approval)
My mother made seasoned eggplant the same way.
I think everyone cooked it this way back in the days.
That's right.
It's a traditional recipe.
- That's right. - It's old-fashioned.
It's old-fashioned seasoned eggplant. It's tasty.
- It's seasoned perfectly. - I agree.
Chef Ho Young's mother ran a Korean restaurant for 40 years.
He knows how to make seasoned eggplant properly.
- Try castella. - I like castella.
Okay.
It tastes unique.
It's not too sweet.
It tastes like castella from back in the days.
- Really? - Yes.
That's right.
It tastes like castella from back in the days.
These days, castella is soft and sweet.
This one is a bit dry.
It's the taste of the past.
How did you make this?
That's how castella tasted back in the days.
Jong Ok doesn't like flour,
so I think she doesn't usually eat castella, but does it...
- But I love this. - remind you of the old days?
Sure. We used to eat something like this back then.
You're right.
(Amazed)
Now, please try Sam's Table.
(Taking the tray away)
I'll have one more piece of the castella later.
- I'll put it here. - Do you want to keep eating it?
- You want to eat it again. - I think she likes it.
I'd like you to compare the eggplant dishes from each other.
- This one is fried, - Eggplants?
- Right. - and that one is steamed.
(Sam's Table made by Sam Kim)
(Savoring)
Does it taste different?
- Sure it does. - I see.
That was a traditional style,
but this is quite modern style.
It tastes a little like Chinese food.
Let me try this fishcake too.
- Okay. - Go ahead.
Fishcake is good.
- Did I pronounce fishcake right? - Yes.
It looks just like the old style.
Does it taste like the one in your lunch box back in the old days?
This is what I used to eat.
When you eat it from a lunch box after it gets cold,
- it tastes much better. - It does.
- It is better when it's cold. - Right.
When it's a little stiff.
- Exactly. - Yes.
It gets a little stiff when it gets cold.
Thank you for the nice food.
(Both of the chefs were praised for their dishes.)
Now,
it's time for Chul Min to make a decision.
- Is castella the winner? - Yes.
- This is so good. - But...
you don't usually eat flour-based food.
But I can't help it.
It reminds me of the one I used to eat, and it's savory.
But what matters is how Chul Min feels.
It's tough.
Sam's dish was like...
the breakfast that my mother prepared perfectly in the morning...
even though it was hectic.
And Ho Young's dish was like the dinner...
- she prepared. - You could describe it that way.
- I know what he feels like. - It's so hard...
to choose between her breakfast and her dinner.
His description is perfect.
But you don't have any other options.
Press one to vote for Jeong Ho Young,
- and press two for Sam Kim. - Sam Kim.
Please press the button.
(Agonizing)
He pressed the button.
Let's check out who he picked.
Please show us the result.
Which one had the taste of his mom's food?
Is it Sam Kim or Jeong Ho Young?
Which one is it?
(Ho Young's Momstella wins.)
Ho Young is the winner.
Ho Young won the cook-off.
It was Jeong Ho Young.
- I think he is tearing up. - He is.
All right. He did a good job.
It is not easy at all to reproduce...
the taste of the food made by...
- someone he doesn't know made. - I think...
Ho Young is also reminded of his mother.
We didn't taste the food,
so we don't know how it tastes,
but the fact that you can touch someone with food...
seems to be amazing.
Ho Young won his first star badge...
of the year so dramatically.
In fact...
I think Ho Young is thinking of somebody too.
- He could be reminded of a memory. - Right.
In fact, my father is also ill...
- just like his mother. - His father is sick.
He has dementia too.
I see.
(I see.)
Ho Young's father seems to have the same illness...
- as Chul Min's mother's. - Right.
We didn't know the meaning of his tears at first.
- Goodness. - Thank you so much for the food.
All right.
Congratulations on your first star badge.
- Okay. - You're good-looking!
(The first star badge could be a momentum.)
I was hesitant to choose only one of them as I told you.
Although it was so hectic, my mother made a lot of dishes.
She didn't want us to eat with just 1 or 2 side dishes,
but she made everything she can,
so it must have been so hectic.
So I was touched when I saw him cook like that.
But...
the yellow corvina stew even brought...
the taste of what my grandmother cooked.
And the castella was good as well.
Congratulations, Ho Young.
I hope both of their parents get better.
- Congratulations on your first win. - I'll invite you to my place.
- All right. - Thank you.
Thank you.
You did a great job.
(Ho Young's Momstella wins.)
(Momstella)
(Put radish, yellow corvina, onions, and chili.)
(Add chili powder, soy sauce, wine, and salt to seafood broth.)
(Pour the sauce on the fish, add tuna sauce and spring onions.)
(Mix meringue, egg yolks, flour to make sponge cake batter.)
(Pour it on the greased pan and cover the lid.)
(Roll the cake and cut it.)
(Season the steamed eggplants with chili, garlic, salt, etc.)
(A global cooking festival!)
(The first Cooking Olympics begins.)
(The chefs of Chef and My Fridge are Korean representatives.)
(Against them are world renowned chefs from abroad.)
(The king of organic food from the US)
(The artisan of artistic plating)
(The master of Asian-Western fusion cuisine)
(A living legend called Divine Tongue)
(They are so charismatic.)
(Let's have a real cook-off.)
(I came here to win.)
(The atmosphere in the studio is tense.)
(Superstar guests that will suit the Cooking Olympics)
(Park Se Ri and Choo Sung Hoon, the world famous sports stars)
(The global citizens welcome them.)
(They are here to be a fair judge.)
(Competitions should be fair and square.)
(The fridge of the empress of golf will be revealed.)
(It is full of luxurious ingredients...)
(from all over the world.)
(Perfect ingredients for Cooking Olympics)
(It's a lot of stuff.)
(I'll make a nice dish for you.)
(To get the star badge of the opening match,)
(they start the one and only cook-off.)
(The pride of the chefs from each country is on the line.)
(What a competitive and thrilling match!)
(Who will win the star medal in the end?)
(Chef and My Fridge)
(It tastes like a hole in one to Se Ri.)