The project that turns your leftovers...
into an amazing dish!
The best chefs in Korea will...
take care of your fridge.
A classy cooking talk show!
- Chef and My Fridge. - Chef and My Fridge.
(Chef and My Fridge)
- Nice to meet you. - Nice to meet you.
(Why is the other side all empty?)
Chef and My Fridge...
- is 4 years old this year. - 4 years old.
After a careful consideration,
we decided to open the Cooking Olympics,
the Chef and My Fridge Olympics...
for the first time in four years.
Here is the legion of chefs...
who participate in the Olympics on behalf of Chef and My Fridge.
- Yes. - Hello.
(The legion of 5 Chef and My Fridge chefs)
They're our members...
- for the Cooking Olympics. - Yes.
Chef all over the world wanted...
to participate in our Olympics.
Gordon Ramsay was here,
and Jamie Oliver as well.
They wanted to be here as British member,
- but I missed their call. - Did you?
- They called you personally? - Yes.
(Why didn't you answer?)
- I missed their calls. - You did.
I'm sorry.
Do we get a gold medal if we win?
How did you know?
- Really? - We should get...
a gold medal since this is the Olympics.
We have it ready.
- Sure. - We have it already.
- We'll give you a star medal. - Star.
- That's awesome. - I know.
We'll put the medal...
around the winner's neck.
Since it's the Chef and My Fridge Olympics,
best chefs around the world...
arrived in Korea yesterday...
to compete with our chefs.
We'll introduce them to you in a moment.
We're going to have a total of four competitions.
There will be three individual matches.
And we prepared one team match.
Chef Lee Yeon Bok will compete in the team match.
As his partner,
he selected Kim Poong in particular.
It's a surprise.
You must think carefully.
If you team up with someone with a long experience,
- you're influenced by him. - True.
But if you have someone with no experience at all...
- Someone who has nothing? - That means...
if he wins, he takes all the credits.
If he loses, Kim Poong will be blamed.
- That's what will happen. - Do I get blamed alone?
You lost to him many times before.
Even I lost to him.
- Don't look down on Kim Poong. - No.
The first 2018 Chef and My Fridge Cooking Olympics.
We'll start the opening ceremony.
As chefs around the world...
participate in this Olympics,
they have already selected whom they want to...
compete with.
Don't oppose. Accept as it is.
First, let's watch the video...
of the chef who will compete with Raymon Kim.
(Chef and My Fridge)
It's the US.
(He's from San Francisco, US.)
He registered his restaurant...
on Michelin just four years after the opening.
He earned Michelin stars for three consecutive years.
He loves organic food.
The absolute big man of naturalism food.
The US member.
He's Chef Rupert Blease.
Rupert Blease. He's the US chef.
US Chef Rupert Blease.
- Nice to meet you again. - Yes.
(Welcome.)
- He's from San Francisco. - Hi, guys.
- Yes. - Okay.
Nice meeting you.
He selected Chef Raymon Kim...
to compete with.
This time, he's going to compete with Chef Sam Kim.
Let's see who he is.
(Real Italian is here.)
He ranged over top Michelin restaurants in Hong Kong and Milano.
He's the master of handcraft...
who plates one by one with tweezers.
He's currently the general chef of F hotel in Korea.
He's the Italian member, Chef Ciro Petrone.
Chef Ciro.
- Welcome to Chef and My Fridge. - Hi.
- Nice to meet you. - Nice to meet you.
Nice to meet you.
He's big.
I thought he was Pavarotti walking out.
- Pavarotti. - Pavarotti.
He's an authentic chef.
- He's big. - He's the real chef.
He's charismatic.
The chef who will compete with Chef Yu Hyun Su.
I wonder where he is from. Let me introduce him now.
(Dubai where the best restaurants in the world gather)
He built his skill in various Michelin restaurants in England,
Hong Kong and France.
He's king of Eastern and Western fusion food.
Dubai member with charismatic cold poker face.
He's Chef Benjamin Wan.
Benjamin from Dubai.
- Welcome to Korea, Benjamin. - Nice to meet you.
Nice to meet you.
His expression doesn't change.
They have the same hairstyle.
He's firm. He's cold.
- He's firm. - Yes.
Now, he's the last participant.
Who will have a team match with Chef Lee Yeon Bok...
and Kim Poong? Where is he from?
(He's from the city of food, Osaka.)
32 years of cooking experience.
He ranged over Japanese, Chinese, Italian, French,
and Korean cuisine.
He has more than 5,000 recipes he created himself.
He's the legend of Japanese cuisine with the deity's tongue.
He's the Japanese member, Chef Motokawa Atsushi.
He's from Japan. Motokawa.
(And the other person is?)
Chef Motokawa.
(He appears with a familiar face.)
- What? - What?
(Who is he?)
It's Jeong Ho Young with Motokawa.
Isn't that cheating?
What's going on?
Jeong Ho Young betrayed us.
- You can sit over there. - Hello.
- Okay. - Nice to meet you.
- Okay. - What's going on?
No one knew.
He didn't say anything when we talked on the phone last night.
He kept it a secret for the competition today.
We prepared a waiting room in a separate area.
I'm surprised.
Kim Poong considers Chef Lee Yeon Bok as his teacher.
After I tried Motokawa's food,
I wanted to look up to him as my teacher.
I wanted to help him today.
I see.
Among four chefs we have today,
Chef Rupert, Benjamin and Motokawa...
have proved their skill through a show, "Cook Representative".
- Of course. - They're talented chefs.
Hi, everybody. Thank you for having us again.
Yes. Chef Rupert is from San Francisco.
Hello. Thank you for having me back.
It's very good to be back, and hi, Mom.
Okay.
Hello. Long time no see.
I'll try my best today. Thank you.
Okay.
Next, I'm Ciro Petrone. I come from Italy.
I work in an Italian hotel restaurant in Gwanghwamun.
He works as a general chef in the Italian restaurant...
in Korea.
Chef Jeong Ho Young doesn't need to introduce him.
Hello. I'm Jeong Ho Young from Yeonhui-dong.
(He's funny.)
Are you Chef Suzuki Jeong?
Are you Japanese?
It's ambiguous today.
(He's here as the opponent of Chef and My Fridge today.)
- It's ambiguous. - I know.
- I'll focus on cooking only. - Okay.
This is going to be fun today.
Tail hair match.
Chef Benjamin and Yu Hyun Su will compete.
It gives me energy.
He gets his energy from his hair.
- He's Samson. - Samson.
- Is he Samson? - Absolutely.
Hairstyle doesn't do anything for me.
(Hairstyle doesn't do anything for me.)
(He catches right away.)
Okay. He gives a sharp hit.
How about a loser cuts the tail today?
(The loser cuts the tail?)
- He shakes his head. - No.
If he's going to do it, then me too.
Only if he accepts it.
This is going to be fun.
- It's about the pride. - Pride.
We'll change the loser's hairstyle to Rupert's.
(The loser changes to Rupert's hairstyle.)
Great.
(I'll find you the beauty of blank.)
Three people here have tried the 15-minute cook-off before.
Italian representative Chef Ciro...
has never tried it before.
Yes. My first time, but no pressure.
I stay here to win.
(I see.)
He doesn't feel pressured, but his face is turning red.
- He's turning red. - He's a fighter.
I'll win.
Are you nervous?
No. I'm very quiet.
I never lose my smile.
(As you can see.)
I see.
Italian people are always a bit red...
from drinking wine.
(Is he healthy from enjoying wine?)
How did you come to Korea, Chef Ciro?
- I'm curious. - I came to Korea...
because my wife is Korean.
We got married two years ago.
It's a good chance to stay with her and the family.
He's married.
- His wife is a Korean. - He's a lover.
Where is your hometown?
My hometown is Naples, south part of Italy.
- Naples. - Naples.
If you lose, you might have to go back. Are you okay with that?
No. I don't go back.
Don't worry.
- "Don't worry." - He loves Seoul.
He said not to worry. He's going to win for sure.
To catch Sam Kim,
the true Italian chef...
who was born...
and raised in Italy is here.
You got caught a big time.
He's caught a big time.
- You have no escape this time. - I know.
How many times do I have to prove myself to make you trust me?
You have to prove yourself every time.
I've been proving myself for four years now.
That's true.
But you lose today,
- all you proved is gone. - It's gone.
Everything will be gone, and this is what people are going to remember.
- I'm looking forward to it. - Yes.
Chef Motokawa is going to have a team match.
Yes. Right.
Since I met Chef Lee Yeon Bok two years ago,
I've always thought...
he's a great chef who deserves to be respected.
I'll try my best as if I'm learning...
from such a great chef.
- He's modest. - I see.
Do you think he's easy because he's the oldest?
I hope Kim Poong makes a mistake...
and drags Chef Lee Yeon Bok.
I see.
(He feels pressured.)
He's looking forward to Kim Poong's action.
- Has my rumour spread in Japan? - Yes.
He's relaxed today...
- because of Kim Poong. - He's relaxed.
- It's a big match today. - I know.
I'll introduce today's guests now.
We invited the world class stars...
for the first Cooking Olympics.
Here comes the guests today.
Please come out.
The guests of the Cooking Olympics.
They're Park Se Ri and Choo Sung Hoon.
Welcome.
We're here with the world class stars today. Welcome.
- Hello. - Nice to meet you.
I can't believe I get to see them together here.
It's amazing.
(The right casting for the Cooking Olympics)
First, she's the queen of Korean women's golf.
For the first time as a Korean,
she won the US LPGA major league.
For the first time as an Asian,
she entered the LPGA hall of the fames.
The legendary golf queen, Park Se Ri.
(The legendary golf queen, Park Se Ri)
- Hello. - She's visiting us.
Ex judo gold medallist UFC fighter.
But now, he's just Sa Rang's dad.
(He's just Sa Rang's dad.)
- He's Choo Sung Hoon. - Sa Rang's dad is here.
Hi, I'm Choo Sa Rang's dad.
A daughter's daddy. I'm Choo Sung Hoon.
Okay.
- A daughter's daddy. - I know.
They have a lot of experience abroad.
They've tried various global food.
I believe they're the most suitable guests for the Cooking Olympics.
We usually give the star to individual chefs,
but today, we're giving it to the country.
- It's going to be difficult. - Right.
- Don't say that. - Well...
Why do you say it that way?
I should say that.
Competitions should be fair and square.
- Sure. - Of course.
- You should be fair and square. - It could be difficult, but...
- You'll be a judge. - Okay.
He seems to be pressured a lot.
There is something more special on Chef and My Fridge today.
For the first time on this show,
the ingredients were sent from abroad.
The ingredients were sent from abroad.
The production crew went to Japan on the day,
and brought almost all the ingredients...
in the fridge as they are by plane.
And Se Ri's fridge came...
- from Daejeon. - Yes.
It was a piece of cake to bring it.
Bringing from Daejeon is a piece of cake now.
Absolutely.
Are you acquainted with each other?
I'd like to know if you know each other well.
Around at the end of last September,
there was a KLPGA golf championship...
- I held. - I see.
He came as a guest there.
I showed up briefly.
- We had dinner together. - We did.
- You had dinner together. - Right.
- So... - She holds her drink.
- She does? - Yes.
Did you also drink together?
It's not true.
She only drank beer.
And she drank a lot.
I think it was mixed with soju.
- No. - Did she add soju there?
- You can't drink beer that much. - No way.
My sister and I like beer a lot.
Gosh. This is why people are mistaken about me.
- Goodness. - She holds her drinks.
- She seems so. - I'm doomed.
With the ingredients in their fridges,
we'll have Cooking Olympics in a moment.
What kind of food do you usually like?
I like to eat meat.
Meat? Then do you like Western food?
Do you like steak?
- I love steak. - Steak.
You do.
My favourite is bone-in rib-eye steak.
Bone-in rib-eye steak.
I love it. I like it so much.
Okay. Since it's Cooking Olympics today,
there is no specific theme for the food.
Considering the tastes of the guests,
the chefs can make the best dishes they can cook.
I'll announce the chefs who will compete with Se Ri's ingredients.
Raymon Kim versus Rupert from the US,
and Sam Kim versus Ciro.
They will have cook-off with each other.
(In a moment)
I'm here to win, not to lose.
Yes. It's going to be fun.
It's a head-to-head competition.
I'm confident.
The opening match of Cooking Olympics...
on Chef and My Fridge starts now.
Let's go.
(The pride of the chefs from each country is on the line.)
(Round 1 is between Lupert who makes Korean food...)
(and Raymon Kim, the best on the show.)
(Round 2 is about authentic Italian cuisine.)
I've never seen something like that before.
(Superb dished made by the best chefs)
(This is the dignity of the results of Cooking Olympics.)
(Who will win the star medal?)
Do you live alone now?
I stay with my sister more.
- Your sister? - Yes. The youngest sister.
- What about your parents? - They live upstairs.
We live in the same building, and I live downstairs.
Do they live right above your apartment?
- Yes. - They live in the same building.
- Right above your apartment. - Right above your apartment.
It's like my room is just downstairs.
- No wonder. - It sounds like that.
You go upstairs to eat?
- Since it's close. - I eat...
- at my parents' - You go up in an elevator,
- Yes. - and eat there, right?
So I don't cook at my place.
Before we look inside your fridge,
I'd like you to give some tips on your taste to the four chefs.
I'm okay with almost everything,
but I don't like salty food.
- It shouldn't be salty. - It's an important tip.
- I... - What about spicy food?
- I like spicy food. - You like it.
She has a global taste as she travelled all around the world.
Right. She tasted a variety of food.
And I think you brought many ingredients from abroad.
Yes, there are many of them.
What is her fridge filled with?
Let's take a look inside Se Ri's refrigerator!
- It's so heavy. - Why is it so heavy?
Se Ri's refrigerator!
- It's so heavy. - Why is it so heavy?
They're coming out on their own.
I know.
(It is well organized.)
- There is a lot of beer. - It's well organized.
Goodness.
There is a lot of beer.
The cans are displayed nicely.
It's a lot of stuff.
- They look like soldiers lined up. - Gosh.
I thought it was a military camp.
Let's start with the first hole.
Let's look at the first hole.
- It's not something I expected. - The first hole...
I didn't expect that.
- There are beer cans. - It's a hazard.
- There is a lot of water. - Right.
There is a hazard already in the first hole.
You should be careful not to fall here.
- It'll be hard to get out. - There are...
Korean beer, Japanese beer,
and European beer on the top shelf.
As Sung Hoon said, she probably loves beer.
- I told you. - He doesn't lie.
- I don't. - And the second hole.
Now, I can see side dishes.
They're like bunkers.
You should be careful not to like it too much.
Here is the first side dish. What is it?
- I think it's washed kimchi. - Right.
Some people don't like the odour...
- of the red stuff. - Okay.
- So that is washed out with water. - Okay.
- Do you eat it with meat? - With beer...
- With beer? - Do you eat it with drinks?
Sometimes.
She doesn't eat it with rice,
- but with drinks. - She eats it with drinks.
- She does. - But sometimes,
I eat it with ramyeon too.
- It looks like fresh kimchi. - It does.
It seems to be fresh kimchi.
- I like it. - Fresh kimchi.
Can I taste it?
- Sure. - We...
- Can I taste that? - This one?
- Yes. - He wants to taste it.
- It will be too spicy for him. - Is this the spicy one?
If he tastes it, he'll find out the spicy taste Se Ri likes.
Gosh.
Isn't that spicy?
- Are you okay? - Okay.
Okay.
(Is it okay?)
- Is it spicy? - It's balanced.
- It must be spicy for him. - It is quite spicy.
It's not just spicy. It's balanced.
- Balanced, I see. - Gosh.
This kimchi is good.
What is this? There is a big container.
What is in this big container?
I think they're marinated ribs.
You're right. They're marinated ribs.
I like eating grilled marinated ribs.
- Grilled ribs. - Yes.
It's Korean style.
They're marinated in soy sauce.
- Is it cooked or raw? - Raw.
- Raw? - Just marinated.
What kind of alcohol do you drink with this?
I usually eat it with beer.
(She doesn't care anymore.)
She just admits that she drinks with it.
- "I usually eat it with beer." - "I usually eat it with beer."
- Gosh. - I see.
And there are side dishes too.
They are basic Korean side dishes.
- They're dried fish, you know? - Right.
What's that?
That's anchovies. Stir-fried anchovies...
with stuff like soy sauce and sugar.
Now, let's move on to the third shelf.
I can see soju bottles are all lined up here.
There are also Chinese liquor,
Japanese liquor, champagne, and wine.
You probably drink various kinds of alcohol.
Whether I drink it or now,
I like it when I can see it.
- That's what heavy drinkers like. - Really?
Is that true?
- Yes. - I didn't know that.
The chefs from other countries may not know about these.
Salt-pickled shrimp, soybean paste,
- and gochujang. - Gochujang.
In the fresh food drawer, there are avocados.
"Apple mint"?
How do you eat apple mint?
It's obviously for cocktails.
- Is it? - Mojito is right next to it.
Is it? Where?
Oh, this one.
So these two are a pair.
My sister likes it.
Is she using her sister as an excuse?
- Anyway, is this used for mojito? - Yes.
All right.
She knows well about what her sister drinks.
(A variety of cheese)
- It's cheese. - Cheese.
They're all cheese.
- They're for drinks. - For drinks?
- Do you... - She can't deny it.
like cheese?
- It goes well with wine. - Well...
all my sisters like it.
- She talks about her sisters again. - Her sisters.
And in the door pocket on the right...
truffle honey, whole black truffle...
- Black truffle? - Yes.
Black truffle paste.
Did you buy them from overseas yourself?
- Yes. - These also seem to be truffle.
- It's oil. - Oil.
But why is this here with them? Is it that important to you?
Is this a kind of truffle too?
(A hangover drink was hidden among the truffles.)
- This is really important. - Like truffle.
- It's... - Why was it here?
- It mean it's that precious? - Exactly.
This pocket is filled with precious items.
There are many precious items.
- Goodness. - I can't believe it.
A hangover drink was here out of the blue.
Now, it's the first drawer in the freezer.
(It's full of meat.)
Black pork,
- Ribs, - ribs,
- skirt steak... - skirt steak...
- Is this beef for soup? - It's beef tendon.
- Beef tendon? - Yes.
- What's beef tendon? - It's...
kind of jelly inside...
- Oh, the jelly from the meat? - Yes.
In the lower drawer,
- There are fish. - there are fish.
There are squid,
- and muscle of shellfish. - Muscle of shellfish.
You said you usually eat at your parents' place,
but you have a lot of ingredients.
In the bottom drawer,
This is stir-fried chicken gizzard with garlic.
- Raw beef entrails. - Gristle.
These are the food that is sold in cart bars.
I watch home shopping channels often before I go to bed.
The food there looks so good that I get to buy it.
- You buy it. - Yes.
I buy things on impulse too often.
Okay, next.
There are also many ingredients for food that goes well with drinks.
- What are they? - These are eyes of squid.
- They're mouths. - Right, mouths.
- These are squid beaks. - Right. Squid beaks.
- That's the squid beak. - The dried squid? I see.
They are squid beaks.
- Do they eat just the beaks? - Yes.
Her refrigerator is filled with food that goes well with drinks.
- I see dried filefish fillets. - Beef jerky.
I vacuum-packed them.
- Did you do this at home? - Yes, I did.
- You bought these too? - I also bought that...
on home shopping networks.
You bought it on the network again?
- They sell packaging machines now. - Right.
(She bought the machine.)
- So you bought it? - I really... Yes, I did.
- You bought that. - Yes, I did.
It was really fun to vacuum-pack stuff,
so I ended up vacuum-packing everything.
- She's something else. - I can see that.
- Everything is vacuum-packed. - It's really fun.
- She did that for everything. - She's doing a great job.
If she has this much food,
this is better than Na Rae's bar.
- You have a bar of your own. - That's Right. Se Ri's bar.
Hold on. What is this again?
(Salmon)
- It's salmon. - Salmon.
(Tuna)
- This tuna looks great. - I agree.
- She has a lot of them. - She has every cut of tuna.
- She vacuum-packed them too. - This is great.
She has every cut of tuna.
- She has all except the eyes. - She has fish too.
- She has fish as well. - This is amazing.
You have tuna and salmon in your refrigerator.
Do you like fish? You don't hate them, do you?
I filled up my refrigerator with food I like.
- Right? - Yes.
I think these are Vietnamese chilli peppers.
- Yes, they are. - Vietnamese chilli peppers...
- Aren't they spicy? - They are spicy.
- Of course. - It's really spicy.
- Does it mean that... - How can I use it? It's raw.
you like spicy food...
- as spicy as these chillies? - Yes.
- Then she likes spicy food. - Exactly.
I don't think you can serve her your average spicy food.
We finished looking through her fridge.
Now, we'll look through ingredients outside the fridge.
- They are a lot of canned products. - There's a lot of canned food.
Even her canned food is... Canned whelk...
- and canned Pacific saury. - and canned Pacific saury.
- They're side dishes for alcohol. - They are all side dishes.
We are done looking through the ingredients.
Rupert, what did you think? Do you like the ingredients here?
I did like it. There's a lot to choose from.
I should just take a few of them and keep it simple...
because they are all good produce.
This is the opening cook-off of Cooking Olympics.
We will start...
the cook-off between Raymon and Rupert now!
(The cook-off begins now.)
(Raymon versus Rupert and Sam versus Ciro)
Have you ever tried...
- anything like this? - No.
(Choosing ingredients)
- So I'm going to... - You're going to use kimchi, right?
I'll check kimchi and take avocados.
And then this kimchi.
(He checks kimchi.)
(Rupert tastes it right away.)
You're better off using that one. That one has the whole cabbage.
(The flavour is registered.)
- I would need sesame oil. - Sesame oil is on the deck.
I want vinegar too.
(What will he cook with kimchi and sesame oil?)
(He prepares a lot of vegetables.)
Do you have anything ready?
- I think so. Yes. - Okay?
(Let's start.)
(They check the kitchen thoroughly too.)
(They go over their recipes in their heads one more time.)
(Sighing)
- They must be nervous. - We're starting now.
(They can't conceal their nervousness.)
Are you all ready?
- Are you ready? Good luck. - Yes.
(The preparation is done.)
- Enjoy your food. - Enjoy your food.
We are going to start the opening cook-off...
of Chef and My Fridge's 2018 Cooking Olympics.
For the opening game, Raymon from Korea...
and Rupert from the United States of America...
- will participate. - All right.
- This is a big match. - Right.
For every competition, the opener is always important.
Openers are one of the most important matches.
If Raymon loses the opener to Rupert...
It will definitely kill the spirits of Korean chefs.
- That's right. - It won't be good for them.
All right.
I'll do my best today...
and return with a win as the starter.
For your information, let me...
tell you Rupert's performance rate when he cooked in Korea.
- He was on "Cook Representative". - Right.
Out of 5 matches, he won 4 of those.
- He only lost once. - He lost once.
- He won four times. - Right.
I'm curious about what he's most concerned about.
- The time limit. - I see. The time limit.
(!5 minutes are too short.)
I just have to get my head around for a couple of things.
Then I'll be okay.
When you flew here to Korea,
did you bring any personal cooking tools such as knives?
I just brought my special spoon.
- Special spoon? - I see.
Why does he carry around a spoon?
It's my lucky spoon.
- It's your lucky spoon. - A lucky spoon.
Is there such a thing?
When I taste all day in the kitchen,
I always have that special spoon.
It's the perfect shape.
- Isn't this the medal? - You're right.
- This medal will be awarded. - I see.
The winning chef will receive this medal.
Se Ri will hang the medal on the winning chef.
Say that you win it, wear it home,
- and hang it on your daughter. - Okay.
(It would make a happy story.)
- It would make you feel so happy. - Exactly.
(Rupert chose kelp, radish, scallions, sun-dried tomato,)
(canned crab meat, kimchi, avocado, and skirt steak.)
(Raymon chose beef rib, black truffle salt, whole wheat bread,)
(sun-dried tomato, Parmesan cheese, washed kimchi, Sriracha sauce,)
(sorghum wine, canned corn, red onion, avocado, cream cheese,)
(black truffle oil, black truffle paste, black truffle,)
(wasabi cream, and scallop.)
Rupert, tell us the dish you have prepared for us.
The name of the dish is going to be...
Se Ri Ball Nice Shot.
- "Se Ri Ball Nice Shot". - "Se Ri Ball Nice Shot".
It's like, "Nice shot, boss."
(Flattering)
That does sound a bit similar.
Since the word, "ball" is in it, it must be circular.
I'm going to use the beef skirt steak.
I'm going to try to get some of the vegetables,
grill them, and season them. I'll use a little bit of the crab meat.
I'll lay out the kimchi.
I'll put the stuffing into kimchi and make a ball out of it.
Presentation-wise, hopefully, it will make you...
think of the golf ball.
- Okay. - My gosh.
- Se Ri Ball Nice Shot. - Se Ri Ball Nice Shot.
Raymon, tell us the dish you have prepared for us today.
The dish I have prepared is called...
World-class Trio.
- "World-class Trio". - "World-class Trio".
- Did you have ingredients for that? - Well...
Since I'm making a trio,
I would need to use three fancy ingredients.
With the beef ribs, I will make somewhat thick steaks.
For the next one, I'll use the scallops she had.
I'll blanch them with lemon water.
I'll add guacamole and corns.
I'll serve them as garnishes.
I'll grill the spring onions to make calcotada.
Even calcotada?
I named it a trio, but depending on the time, it might be a duo.
- I'll do my best though. - It will be a duo.
He named it a trio since he's confident.
If he fails, he'll pay for it.
- Are you a rapper? - Wouldn't that happen?
- It's a duo or trio. Or he'll pay. - Or he'll pay.
Now, we will begin the opening cook-off...
of Cooking Olympics.
He's the first and outstanding chef who had a nine-winning streak...
in the history of our program. It's Raymon, representing Korea.
He is a Michelin-starred chef from the city of food, San Francisco.
It's a match between Raymon and Rupert, representing the US.
Will they be able to cook...
world-class dishes for the world-class golfer, Se Ri?
We will begin a match...
between Korea and the US and the US and Korea.
Start the cook-off now.
(Raymon versus Rupert)
Let's go, let's go.
The 15-minute time clock began ticking away.
The opening cook-off of Cooking Olympics.
This is a match between Korea and the US.
Raymon versus Rupert.
- Cooking wine. - Cooking wine. I see.
(Rupert uses the cooking wine first.)
Is that kelp Rupert is using now?
- Didn't he add kelp? - Kelp?
- He put in the kelp. - He added salt and sugar.
He put in salt, sugar, and oil?
- He's adding oil? - What?
He added oil?
What is he trying to do now?
- I don't think he's frying them. - Oil? I mean...
- He also added water in there. - Is that sesame oil?
- Sesame oil? - Water?
- Does he know what sesame oil is? - He put water in before this.
He put that much sesame oil?
- If he put too much, it's oily. - What is this?
I think he put too much in it.
- I've never seen anything like it. - Right.
Exactly. He might not know much about sesame oil.
From what we saw, we think he might've put too much.
- I agree. - I even put onions in.
- He put onions in. - Okay.
I wonder how that will taste.
- I think he might use the kelp. - He's cooking the kelp.
Seriously?
- Is that it? - We usually use it for broth.
- He's not using it for broth? - No.
The chefs believe that he might be cooking for kelp.
(How will his dish turn out?)
(Raymon prepares the beef ribs first.)
(Remove the bone, fold it in half, and flatten it.)
He took out a string.
- He's tying the meat. - He is.
- The meat... - He said he'd cook a steak earlier.
If the cut isn't for steaks,
people usually grill it because it's not thick enough.
I wanted it to be thick when you grill it.
- He folded in half. - Another layer.
- He folded it in half. - I see.
(Cut the spring onions, and place between the gridiron.)
(Chop the carrots into same sizes.)
(Use them as supports on top of the stove.)
(Grill the spring onions.)
I think he's going to grill spring onions too.
He chopped spring onions.
(Chop them, and grill them on a pan.)
(Chop the scallions, and grill them with spring onions.)
(Crush the sun-dried tomatoes, and put them into a bowl.)
- Crab meat. - He is...
- Is he using the crab meat? - now using...
He slightly grilled the spring onions.
He added grilled spring onions.
He's putting them together.
(Add salt into the bowl.)
I guess that must be the stuffing for the ball.
- He will... - My gosh.
- He's adding sesame oil again. - The sesame oil.
He likes sesame oil. He's using the kimchi water too.
We like kimchi water too.
Right now, Raymon sliced the bread...
- and placed the slices. - The bread...
(Toast the bread on a pan.)
It looks like he will grind something.
- He added the cheese. - Cheese.
I need to make Romesco sauce now.
- I don't have all the ingredients. - Okay.
I'll use the bread.
- He has a lot to do. - Right.
- It will take a lot of time. - Right.
- I wonder if he can finish on time. - So do I.
Compared to Raymon, Rupert seems to have plenty of time.
I'm curious about that the most.
- He poured what he'd been cooking. - What?
(Everyone is shocked.)
- He wasted the broth. - He threw out the broth.
That was the broth.
- He threw it out. - I think he's only using the kelp.
- No, no. - There were onions.
Will he use only the onions?
(He uses only onions and radishes.)
He wasn't going to use the kelp?
- Only the onions? - Onions?
My gosh, the onions.
- For the stuffing. - He's only using the onions.
He's putting a lot of effort into his dish.
He went through all that for just onions.
It was neither for the kelp nor the oil.
- It was all for the onions. - I never thought it was for onions.
I think he's using the onions and radishes.
(Chop an avocado, and grill it on a pan.)
He's peeling the avocado to cook his dish.
That's Rupert's dish.
(Chop the apple mint, and soak it with sorghum wine.)
I have never seen someone do that.
- This is my first time seeing it. - Is that sorghum wine?
(Cook the canned corns on a dry pan.)
(Dice the red onions.)
(Grind the avocado and diced red onions.)
Raymon, are you using an avocado?
- He's making guacamole. - I like guacamole.
This is guacamole.
Grilled corns. They are grilled corns.
- To make it refreshing. - Yes, for the refreshing flavour.
(Rupert takes out the grilled avocado.)
Rupert is also putting the avocado into the bowl.
Rupert keeps using the lucky spoon he brought.
- Yes, indeed. - Of course.
He put a lot of lemon extract.
I think Rupert's guacamole is closer to a Korean version of it.
(Raymon is making truffle cheese sauce for the steak.)
As we speak, Raymon is using the truffle.
He's using the truffle.
He can't go wrong with this.
(He's making wasabi cheese sauce.)
(Make the sauce with wasabi cream, cream cheese, and salt.)
(He tastes the wasabi cream.)
- It's too salty. Too salty. - That flavour will play a big role.
(Unfazed by Poong's comment, he adds more wasabi cream.)
(He adds lemon extract into the boiling water.)
- He's using the whole lemons. - Is that salt?
(Blanch the scallops.)
I think he's trying to get rid of the fishy smell from scallops.
- Okay. - That's right.
(Cool the blanched scallops.)
He took out the meat. Rupert is working on the meat now.
(Season the beef with salt and pepper.)
(Coat the pan with oil, and grill the beef.)
- He's composed. - Kimchi. Kimchi.
- Kimchi. - He's using kimchi.
Rupert's recipe so far looks like...
- it's for a Korean dish. - Right, right.
Without showing his face, if we just air his hands and kimchi,
- He will look like a Korean chef. - It's a Korean dish.
- It becomes a Korean restaurant. - Exactly.
- Rupert... - Right now, the spring onions...
chopped off the steam parts of kimchi.
He spread out plastic wrap and placed kimchi on top of it.
- I think he'll roll it like that. - He will roll it.
- He took out kimchi on the wrap. - I see. It's on the plastic wrap.
- He'll add stuffing and roll it. - I think so.
- My gosh, that... - It kind of looks like...
There's a Korean dish similar to that.
- It's bossam - Right, bossam.
- You mean kimchi for bossam? - Yes.
- He's wrapping it like bossam. - I see.
(It looks like kimchi for bossam, a Korean dish.)
(Remove the plastic wrap, and place it on the plate.)
The beef. He's grilling the beef.
He's adding kimchi water over the beef.
- My gosh. - He's using the kimchi water.
- I see a golf ball. - What time is it?
I see skirt steaks next to the golf ball.
- He already started to plate. - My gosh.
- He's fast. - Is he already done?
He has more than five minutes. He's very fast.
- Why don't I head to the kitchen? - Go to the kitchen.
Why don't you tell us how the match between the US and Korea is going?
- Rupert seems to be about done. - He's very fast.
- I'm on my way to the kitchen. - Already?
- He's super-fast. - It's Rupert versus Raymon.
- He's using sesame oil again. - Sesame oil.
- He's using a lot of the oil. - I think he's using too much.
- I don't love sesame oil. - He's using it like cooking oil.
He is placing in on the table. Is he done?
- He's done. He's done. - My gosh.
- He had 4 minutes and 4 seconds. - He's already finished.
- My gosh. - Already?
He only took about 10 minutes. Rupert finished it quickly.
My goodness.
(Meanwhile, Raymon...)
(Grill the beef, and add butter.)
- This was quite... - I can't believe this.
How do you like your steak?
- How do you like your steak? - Medium rare, please.
- It's medium rare. - Medium rare?
Medium rare.
- On top of the bread... - This looks really good.
He made a lot of sauces.
He has about 1 minute and 40 seconds.
He's cooking all alone. Rupert is already done.
- By the way, Rupert. - Okay.
He took a flight from San Francisco for 10 hours.
I'm a bit sad that he only got to cook for 10 minutes.
- I mean... - Don't you agree?
It ended too quickly.
You know the stuffing that went into the kimchi?
- Yes, yes. - The onions we saw earlier.
- He put a lot of effort into this. - That looks great.
- That's true. - I'm curious how this tastes.
- It's right here. - Try the onions.
Wouldn't the sesame oil's flavour overpower other ingredients?
Did his effort pay off?
His effort and time paid off.
- Really? - Tell you what.
- I can taste onions and radishes. - Okay.
It's very smooth.
It's fresh because he tries to use the ingredients to their maximum.
This dish is a complete package.
- This is good. - It's a success.
- You should do a good job. - Is he that good?
- Why do you say that? - Is it really that good?
It's really good.
(Raymon speeds up for his last few minutes.)
(Peel the spring onions, and put them on top of Romesco sauce.)
(Chop the steak in half.)
He's chopping the steak. You have 40 seconds.
40 seconds.
He's placing the scallops.
He did make a trio.
That's the apple mint he marinated with the wine.
You have 10 seconds. He's using the torch.
- 5, 4, 3, - 3,
- 2, 1. - The bread.
- It's all done. - The time is up.
Raymon who used up all 15 minutes finished cooking his dish.
- He's done at last. - He's tagging along.
- Good job. - You too.
- My gosh, look at them. - Well done.
All right. Now, we have the dishes...
for the opening cook-off of Cooking Olympics.
Rupert from the US...
didn't take longer than 11 minutes to cook his.
- Given the trip he made to come, - Okay.
I'm a bit sad that he finished his dish too quickly.
If this is the case, we can't pay his appearance fee in full.
Are you satisfied with your dish?
Yes, I mean, I did what I set out to do.
I kept on tasting it, so I think I'll be okay.
Maybe, there might be too much sesame oil.
But the dish is very simple,
so it just takes a certain amount of time. So I stopped when I was done.
(The golf-ball looking kimchi wrap with skirt steak)
(Se Ri Ball Nice Shot, Rupert's dish)
All right.
- It smells... - How does it smell?
I don't smell sesame oil too much.
- Is that so? - Yes.
- It looked like he added a lot. - Exactly.
- She's slicing the golf ball. - I see.
Once she slices the ball, she'll see the stuffing.
Should she eat with the steaks?
Or she should eat the wrap by itself first?
No, eat everything together.
He said to eat them together. Se Ri knows a lot about American cuisine.
- She ate a big chunk of kimchi. - Right, right.
She tilted her head. What's wrong?
- It's good. - Is it?
- He put a lot of sesame oil, - Right.
but the oil doesn't overpower other flavours.
- Is that so? - The flavour isn't strong,
but it's smooth and refreshing. It's a bit savoury too.
- I see. It's not greasy? - No, not at all.
He used Korean traditional food, kimchi.
(She takes a big bite.)
How's the combination?
It's interesting. I really like this.
- Isn't kimchi a bit salty? - No, it's not.
- From our point of view... - He added kimchi water too.
But I don't taste that either.
We thought that since kimchi's flavour is very strong,
it looks like you would only taste kimchi.
- Is that the case? - Not at all.
- I can taste every vegetable. - Okay.
The harmony of ingredients is excellent.
- He grilled spring onions. - Yes.
I can taste grilled spring onions, avocado, and crab meat.
I don't even smell crab meat. The sesame oil enhances the flavour.
I see.
It tastes different than the kimchi I had in the fridge.
- Is it different? - Yes.
- It tastes different. - He didn't do much though.
That's why this is so interesting.
Kimchi is very strong, but also very dry,
so we need oil to break it.
It's like when you add fat...
to something that's very strong.
It's the same logic.
The more oil, the stronger the flavour gets.
It's to keep the balance.
(I see.)
He's a true chef indeed.
- It's like I'm in a clean area. - I see.
- Is that how it feels like? - It's like I'm on a golf course...
- with a great ambience and a view. - All right.
Put the golf course behind her as the backdrop.
- Put some grass behind her. - He's staring at her.
- Birds are chirping too. - Sure.
That's great. I see that Se Ri continues to eat.
(Feeling embarrassed)
At first, she tried to look elegant when she was eating.
She keeps on eating.
She's eating when we're talking about something else.
That's right.
When we were digressing, she kept on eating.
She didn't eat much when we were looking at her.
- She started eating when we didn't. - She started eating then.
- She can enjoy however she likes. - This tastes great.
(Steak, scallop, and calcotada)
(World-class Trio, Raymon's dish)
You can eat one by one.
- Scallop with avocado is first. - Let me try this.
(She takes a big bite.)
If scallops aren't prepared right, they get very rubbery.
- That's right. - If they are cooked for too long.
I bet she wants to have a drink with that.
- I can see her craving in her eyes. - Right.
It's very tender.
- Is the scallop tender? - Yes.
- Does it go well with avocado? - I like the texture too.
- Yes. - The texture is good.
When you blanch anything with lemon,
it lowers the chance of the ingredients getting rubbery...
because it's acidic.
When you cook scallops, it usually tastes slightly fishy.
(Flinching)
- It does. - Okay.
- But this one doesn't. - It doesn't? I see.
My gosh, he was so surprised.
- I thought you'd say it was fishy. - Right, right.
- I was surprised. - I thought she'd say that too.
- But that doesn't taste fishy. - Exactly.
He cooked the ribs like a steak.
I thought that the steak has to be somewhat thick...
- for us to enjoy the texture. - Okay.
I used two layers of the beef ribs.
It's a bit...
salty.
It's salty.
(No way!)
- What just happened? - It's salty?
- What's salty? - What makes it salty?
- Is it the meat? - The meat?
- Is it the sauce? The wasabi sauce? - The sauce?
Try the other one. That's not salty.
- I think the sauce is salty. - That one is not salty. Right.
- The other one isn't salty. - You should...
- He's rooting for a Korean chef. - It's not that.
The other one is paired with another sauce. Try it.
She will try the other half.
- Nationality isn't important now. - It will taste good.
- That's right. - This is all about the food.
That's bound to be delicious. It's impossible not to be.
- I bet that's good. - That one is not salty?
The sauce for the first one was salty.
I think it has to be the wasabi.
- The raw wasabi was too salty. - Right.
- Raymon will end up calling a meet. - I see.
She said that only 1 of the 2 was good.
What did you put into this sauce?
I made it with aged kimchi, bread, Sriracha sauce, garlic, and cheese.
and cheese. It's romesco sauce.
Aged kimchi was Se Ri's drinking snack.
(Aged kimchi was Se Ri's drinking snack.)
How does it taste?
It's delicious.
Of course it is.
The sauce looks like soybean paste.
I bet meat tastes great with that sauce.
- I personally think... - That's right.
this sauce goes better with the meat.
(She takes a bite of the new combination.)
- Does it taste good? - The sauce tastes good.
- I see. - You eat meat with kimchi.
- That's right. - This sauce has...
a light and savoury taste.
- It's cleaner. - Does it go well with the meat?
Yes. This sauce goes better with the meat.
Shall we try the dishes?
Let's start with Chef Rupert's Se Ri Ball Nice Shot.
Let's see how nice it is.
- I was curious about the taste. - Should I eat it in one bite?
The content inside kimchi melts in your mouth.
It's very tender.
- It's fascinating. - Isn't it fascinating?
It's fascinating.
Although he isn't Korean, he knows how to use kimchi.
Jung Hwan, what do you think?
- He is talented. - He is talented.
He is very talented. I acknowledge it. subtitles ripped and synced by riri13
- I think... - Let me see.
I guess he doesn't watch his weight.
I guess he doesn't watch his weight these days.
Since he doesn't have matches these days,
he eats everything he gets.
- Seriously. - I see.
Kimchi tastes better with pork,
so I don't usually eat kimchi with beef.
Trying it today...
let me realize that it works. It's tasty.
I thought this dish would be an addition of ingredients,
but trying it made me realize it's a well-calculated dish...
that has harmony, delicacy, and simplicity.
He used some beautiful expressions.
I have never seen a man describe with mathematical concepts.
Experts are different.
The concept I am familiar with is "Buy 1, get 1 free."
- "An addition of ingredients". - I am impressed.
He is a wizard of words.
- I agree. - This time,
we will taste the dish by Chef Raymon of Korea.
- Let's first try scallop. - Scallop.
Scallop and avocado.
Guacamole is very tasty, right?
- You are right. - Scallop is tasty, too.
What's inside avocado?
It's red onion...
and cooked corn.
I like the mouth feel.
I like the sour taste.
Meat.
There is sauce.
(He eats it in one bite.)
What is this?
- It's sauce that contains wasabi. - Wasabi.
- It's a bit salty. - It's the salty sauce.
I added more wasabi during the cooking process...
because I felt like the taste wasn't strong enough.
I didn't know that...
this product is seasoned.
I didn't know.
It overpowers the taste of meat.
It looks like Sung Hoon doesn't know the dish is salty.
He just finished the dish.
He just put it in his mouth.
He finished it.
He didn't even leave a mark on the plate.
He is like a lion. Seriously.
He just swallowed the meat.
- Let's try the last dish. - The last dish.
(Serious)
Look at Sung Hoon.
He scowls when he eats a dish without meat.
When you eat tasty food,
(Scowling)
smile. That's right. Please keep that expression.
Seriously.
When you eat tasty food, you should smile.
- He finished meat in seconds. - I am judging the taste.
You are judging the taste, right? That's what Sung Hoon is doing.
It's necessary.
- He ate all of it. - He ate the dish with relish...
and a serious expression.
There isn't much to clean on that plate.
It doesn't need to be washed.
We just need to put it under the running water.
He ate like a Buddhist monk.
We aren't getting any food waste.
What he made with avocado...
would be popular among children, too.
It contains corn. I loved the taste.
I think meat and cheese taste better on their own.
Bread and cheese went well together,
but meat didn't.
- How about the last one? - As for the last one,
I wish there were more green onion.
More green onion? I had the same thought.
Seriously.
Individually, all the flavours worked well.
The meat was perfectly cooked.
I just found that truffle and wasabi sauce...
is highly seasoned.
I can still taste salt on my lips, unfortunately.
So that is a negative point.
The opinions are similar.
It's time to make a decision.
Press one to vote for Chef Rupert Blease.
Press two to vote for Chef Raymon Kim.
Se Ri, did you press the button?
She made her decision.
Sung Hoon is curious.
I know. We will reveal the winner...
of the opening match.
Between Chef Rupert Blease and Chef Raymon Kim,
who will be the first Gold Medallist...
of Cooking Olympics?
The winner is...
Chef Rupert Blease won.
Chef Rupert Blease is the first Gold Medallist.
The U.S. won.
Both dishes were very tasty.
The first dish gave me a taste I have never had...
or imagined.
You can usually imagine the taste when you see the cooking process.
However, this dish wasn't what I had imagined.
The ingredients harmonized and gave a smooth taste.
Chef Raymon Kim made an unfortunate choice...
with the sauce.
That made the dish a bit lacking.
- Thank you. - Let's hear a few words.
How does it feel to win?
I am pleased. I think both dishes were good.
I am just pleased that...
my dish came out well and it wasn't too strong.
So yes, I am happy. Thank you very much.
It was a good battle.
The spoon Chef Rupert carries was effective.
- Seriously. - It really is a lucky spoon.
I know. It's a lucky spoon. How fascinating!
Poong must want it.
He might find later that his spoon is missing.
It's like a magic wand.
- I know. - I could swap it with this spoon.
The lucky spoon.
In the 1st Cooking Olympics, the 1st Gold Medallist is...
- Chef Rupert Blease. - Chef Rupert Blease.
Chef Rupert Blease, congratulations.
Chef Rupert.
(The star medal goes to Rupert's daughter.)
(Se Ri Ball Nice Shot)
(Boil kelp, salt, sugar, sesame oil, chopped onion and radish.)
(Make stuffing with sliced green onions, sun-dried tomatoes,)
(crab meat, sesame oil and kimchi.)
(Grill avocado and mix it with the stuffing)
(Make a roll with kimchi and put in the stuffing.)
(Serve with grilled beef thin skirt.)
The second match of Cooking Olympics is...
between Chef Sam Kim of Korea...
and Chef Ciro from Naples, Italy.
All right.
The real Italian man is here.
- Is Alberto a fake Italian man? - Chef Sam Kim has received tests...
to establish himself as a chef...
who cooks authentic Italian cuisine.
While he has received many tests...
They were only leading up to this moment.
This is the final test.
- This is the final test. - The result will tell us.
Not even a politician goes under such a rigorous screening process.
The theme isn't Italian cuisine, is it?
- There is no theme. - There is no theme.
- He is running away. - Are you running away?
In any case...
Wouldn't it look strange to serve Korean dish right now?
Why is there instant rice?
Chef Ciro, are you worried at all?
No, I have no worries. My mind is quiet.
I am very confident for the match in 15 minutes.
- My goodness. - I can do well.
He is confident.
He said he will keep a smile on his face.
- He is smiling. - I know.
Will he get one of these things?
(Which chef will smile in the end?)
(Chef Ciro chose whole wheat bread, squid, scallions, ricotta,)
(apple mint, parmesan, red onion, avocado, and lime.)
(Chef Sam Kim chose beef rib, salami, beef leg bone broth, tuna,)
(scallions, barbecue sauce, parmesan, ricotta, mozzarella,)
(whole wheat bread, plain yogurt, horseradish, lime,)
(Vietnamese chilli, avocado, balsamic vinegar, and apple mint.)
Chef Ciro, which dish will you make?
I will prepare Speedy Squid.
- Speedy Squid. - Speedy Squid.
- Yes. - Speedy Squid.
- Yes. - Speedy Squid?
Speedy Squid?
The squid will run around the studio.
The studio?
I guess the squid will run around.
The squid will run around.
Speedy Squid is a dish with a stuffing.
I will fill the squid with ricotta cheese,
croutons, avocado, and red onion.
It sounds delicious.
Sung Hoon heard the description and went, "It sounds delicious."
(Today, he is a food fighter.)
It's essentially squid sundae in Italian style.
He was wiping his fork earlier.
He was preparing for the next dish.
I told Sung Hoon,
"They will give you new silverware."
He was wiping it with his napkin.
He was preparing for the next dish.
You don't watch your weight when there are no matches.
(Sung Hoon is ready to taste the dishes.)
He eats everything he gets.
"When will I get more food?"
Seriously.
The dish I will make is...
Tuna under Par.
- Tuna under Par. - Tuna under Par.
I will cook the outside of tuna...
and make a salad with it.
It must be something like tuna tataki.
Yes, it is.
Tuna tataki.
- If I have time, - If you have time...
I will also make arancini.
- Arancini! - Arancini.
Arancini isn't a dish...
you can make in spare time.
Cooking 2 or 3 dishes...
- didn't end well. - Don't do it. Just cook one dish.
- That's right. - Just cook one dish.
You can make three dishes,
but they shouldn't be salty.
- They shouldn't be salty. - Don't use salt.
Se Ri doesn't like salty food.
Hearing about the dishes tells me...
that they would make good drinking snacks.
That's right.
Which alcoholic beverage...
do you recommend with your dish?
White wine or champagne is fine.
It's fine.
Let's open a bottle of white wine.
That's right. The time is perfect...
for an alcoholic beverage.
- It's past 7pm. - That's right.
Let's open this one.
The dish will be perfect with white wine.
Me?
Sung Hoon, enjoy a bit of white wine.
I thought you didn't drink before a match.
You aren't refusing.
He isn't refusing.
Don't stick your nose down the wine glass.
Most people smell the wine like this.
(Sticking his nose)
- It's necessary. - That's right.
That's ridiculous.
(Is it his way of enjoying the wine?)
It's a unique way of smelling the wine.
Now, the second match...
that uses the ingredients from Se Ri's fridge will begin.
It's a match between Chef Sam Kim of Korea...
and Chef Ciro of Italy.
Who will be the chef...
to captivate Park Se Ri's tastes?
We will now start the match...
between Italy and Korea.
Let's go. Start.
(Italy versus Korea)
All right.
Look.
Chef Ciro is cutting the bread...
while Chef Sam is working on garlic.
Whose Italian dish will receive more love?
- Croutons. - He is using meat.
Which cut of meat is it?
It's beef rib.
- Beef rib. - Beef rib.
It's beef rib.
(Stir-fry garlic and beef rib in an oiled pan.)
It's...
- Here comes the squid. - Here comes the squid.
Squid.
- Yes, Speedy Squid. - He cut its legs.
It will be hard for the squid to run now.
It can't run now.
He is cleaning the squid...
and laying it down on the cutting board.
Since Naples is a port,
it gets a lot of seafood.
I bet Chef Ciro is amazing with seafood dishes.
(Is seafood Chef Ciro's specialty?)
- It gives him an advantage. - That's right.
He must have grown up with those dishes in Naples.
That's right.
Seafood dishes must come easy to him.
I think Chef Ciro chose a dish...
- he can make well. - Yes, I love seafood.
He is cutting up squid.
I know. I guess it won't be like sundae.
I guess not.
I thought he would stuff the squid.
I know.
- It's not what we expected. - Will he make a roll?
It's not what we expected.
(Dice the body of squid.)
(Chef Sam Kim is frying rice in the pan.)
Chef Sam Kim is frying rice.
Is that rice?
He is getting started...
with arancini.
- He is making preparations. - He must have decided...
- to make arancini. - He decided to do it.
He must have decided to make it.
Chef Sam Kim is meeting the match head on.
(When he watches a fierce match,)
(he takes a sip of wine in an elegant way.)
(It's tasty.)
Chef Ciro hasn't had...
a 15-minute cook-off.
We will have to see how well he does.
(He chops scallions...)
(and store them with squid.)
(Stir-fry garlic, scallions, and squid in olive oil.)
(Concentrating)
(Pepper and salt)
(He looks around the room...)
(and takes another sip.)
Excuse me, Sung Hoon.
We told you to enjoy it with food.
- Don't finish it now. - Enjoy it with food.
(He laughs loudly out of embarrassment.)
You keep sipping on it.
- You drank half of it. - You're eating everything.
You need to focus on the match.
This isn't a dinner show.
Seriously.
This isn't a dinner show.
I can't believe you.
Stop sipping on wine.
- Enjoy it with food. - I only tasted it.
(The 2018 Cooking Olympics)
All right.
Sung Hoon, please watch yourself.
(Chef Sam uses scallions as well.)
He is using scallions.
- Scallions. - Barbecue sauce.
He is cooking scallions in barbecue sauce.
It will taste delicious.
It looks delicious.
(Garlic)
(Minced ginger)
Olive oil and garlic?
Yes. Olive oil and garlic.
(Blend garlic, minced ginger, and olive oil to make garlic oil.)
He blended olive oil and garlic together.
(He cuts off the tuna skin.)
(Marinate tuna in garlic oil.)
(Chef Ciro is making the filling.)
(Generous amount)
What is that white thing? Is it butter?
(Turning)
- Ricotta. - It's ricotta cheese.
Ricotta cheese.
He added stir-fried squid to ricotta cheese.
He will add apple mint.
- That's apple mint. - Yes.
It's authentic Italian dish.
Chef Sam is using cheese, too.
His dish is authentic, too. He is a dark-haired Italian man.
(Sam Kim is a dark-haired Italian man.)
He is making arancini.
(Chef Sam Kim also uses ricotta cheese.)
- That looks delicious. - I know.
(Add parmesan, ricotta, pepper, and mozzarella to fried rice.)
(Chef Sam Kim puts something in the blender.)
(What is he blending?)
What are you blending?
It's bread.
- Bread. - Breadcrumbs.
Rice will be coated and deep-fried for arancini.
That's right.
(He shapes fried rice with his hands.)
(Shaping)
He is coating it in starch.
(Egg wash)
(Breadcrumbs)
(Coat fried rice with starch, egg, breadcrumbs and deep-fry.)
(Chef Ciro...)
(is cleaning squid again.)
There were two squids.
Does that mean he will stuff squid with squid?
It seems that way.
What is that?
- Bread. - Bread?
Croutons.
He is putting them in a plastic bag.
He will use it as a piping bag.
- I know. - I see.
Usually, I don't use a plastic bag.
I use a piping bag to stuff a squid.
I will use this today.
(Chef Ciro is adjusting well to a new environment.)
He is squeezing out the content.
That's right. He is stuffing the squid.
He is squeezing the content into the squid.
The squid became fat.
(Stuff squid with filling and set with a wooden skewer.)
He tied the end...
with a wooden skewer.
(Olive oil and pepper)
He grills the squid.
(Cook squid on a grill pan.)
It looks like chicken.
- He puts it in an oven. - He only grilled the surface.
Why are you putting it in the oven?
Because you need to finish cooking.
He's almost done?
It needs to be cooked thoroughly.
About 6 minutes and 30 seconds remain.
(It's time to make salad.)
(Add salt to the boiling water.)
- He is blanching red onion. - He is blanching it.
That's red wine.
- Vinegar. - Vinegar and wine.
He wants to give it a sour taste.
(Avocado sauce comes next.)
It looks like he will blend avocado.
(Put avocado, scallions, lime juice, and pepper in the blender.)
(Such a refreshing combination...)
(calls for white wine.)
Sung Hoon, why did you finish the wine?
- For goodness' sake. - I can't believe him.
You really don't watch your weight...
when there is no match.
When did you finish this?
- You should have left some. - It's tasty.
It's tasty.
(Chef Sam Kim begins making the sauce.)
(Mix plain yogurt, horseradish,)
(salt, pepper,)
(and lemon juice.)
(Then add lime peels to make yogurt sauce.)
Less than five minutes remain.
- Jung Hwan. - Yes?
Please go out in the field.
- Five minutes. - He will go out in the field.
The squid...
went into the oven.
I need to see if it's cooked.
Is the oven off? I don't see any light...
- from the oven. - Are you serious?
No! It's off.
- Is it cooked? - It isn't cooked.
- It has been running. - Really?
It wasn't working.
It can be hard...
to use a cooking appliance that isn't your own.
(There is too little time to cook squid in the oven.)
- What will he do? - The oven wasn't working.
The instructions are in Korean.
(He moves the squid to the pan.)
- He took it out of the oven. - Yes.
It needs to cook thoroughly.
He should cover it...
and make a makeshift oven.
It's unfortunate.
It's okay. It's okay.
That's right. It can't be helped.
Chef Ciro is blending avocado.
He is unfazed,
but his smile disappeared.
(He checks the time.)
He put tuna in the pan.
(Pan-fry tuna that was marinated in garlic oil.)
(He lightly cooks the surface...)
(and put Vietnamese chillies on a gridiron.)
Those chillies are spicy.
Those chillies are very spicy.
Are you grilling tuna...
on chillies?
Yes. I will put it there for a while.
It will have a spicy smell.
It will be hot to touch.
(He flips over the tuna with his bare hands.)
That's incredible.
He is cooking tuna on top of Vietnamese chillies.
(He takes scallions out of the pan...)
(and begins to plate the dish.)
(Scallions make the 1st layer)
(He thinly slices avocado.)
(Avocado makes the 2nd layer.)
(It's time to make the sauce.)
(Mix barbecue sauce, balsamic vinegar, lemon juice,)
(and olive oil in a bowl to make the sauce.)
He is adding olive oil. Yes.
- Are you slicing tuna now? - Yes.
- He's cutting the tuna. - It's fully cooked.
(3rd layer, he puts the tuna on it.)
(Finishing it with onions and the sauce.)
(Ciro is getting ready for plating too.)
He is sifting the avocado so that it gets soft.
Yes, I'm blending it.
Why is he cutting the wax paper?
(Making a cone out of it)
He's putting it to the wax paper cone.
He's putting it in there...
- to squeeze it out. - He's going to squeeze it.
- Yes. - So he wants to squeeze it.
He is starting to plate it.
He is plating it.
Ciro is meticulous.
He looks very meticulous.
(Decorating the dish with avocado.)
(Parboil onion and mix it...)
(with salt, pepper, and olive oil.)
He parboiled the red onion in wine,
and it looks like he's going to put it on the plate.
- He's using the tweezers. - The tweezers.
He's so detailed.
We would use chopsticks.
You're right.
(Cut the avocado into bite-size pieces,)
(and sprinkle lemon and pepper on it.)
(Finish it up with the apple mint.)
20 seconds are left. 20 seconds.
(Sam is pouring the yogurt sauce.)
(He puts arancini on it,)
(and sprinkles lemon rind and Parmesan cheese.)
(All Ciro has to do is put the squid on the plate.)
(The squid is cooked golden brown in the pan.)
- 10 seconds. 9, 8, 7, - 8, 7,
- 6, 5, 4, 3, - 6, 5, 4, 3,
- 2... Sam is done. - 2, 1.
(Ciro is finished too if he puts it on the plate.)
(Meticulous)
- Sam is done. - 2, 1.
And Ciro is...
- also done. - Okay.
(Ciro's Speedy Squid is done.)
(The great harmony of arancini and tuna tataki)
(Sam's Tuna under Par)
Put a small amount of it and dip it in the sauce, please.
- What are in here? - There are...
salami and beef rib.
- How will it taste with the sauce? - Just a little amount.
- This looks good. - Right.
- It does look good. - It does.
(Taking a bite with high hopes)
(Nodding)
Arancini is good, right?
- I hope it's not salty. - It's not salty at all.
- It's not? - That's a relief.
- It shouldn't be salty. - You don't like salty food.
Someone was hurt badly because his food was salty.
It's not salty at all.
- It's not? - Not at all.
Salty food resulted in a disaster a moment ago.
- It tastes fresh. - Fresh?
It's fresh and not greasy at all.
Really?
- It tastes clean at the end. - Does it?
- It's because of horseradish. - I don't know why,
- It's a bit pungent. - but it tastes fresh. I like it.
Goodness.
It's not greasy at all. It's so good.
She ate it up.
I won't say whose dish it was,
but she left a lot of the first food...
because it was too salty.
It's delicious.
Please try the tuna now.
Please eat the tuna, avocado, and the green onion together.
Together.
- I like avocado. - Good.
He says you should eat them together.
- That looks good. - It's better to have a big bite.
She put the green onion too.
She's taking a bite.
These are seasoned so well.
I like avocado, but I like the sweet taste and the fragrance...
of the green onion. And what is this sauce made with?
Balsamic vinegar and barbecue sauce.
The barbecue sauce tastes so well mixed that it's perfect.
- It's perfect? - It's not too sour, but delicious.
- Goodness. - I could eat fish everyday now.
But you preferred meat to fish.
But in this way, fish would taste...
almost like meat.
- She said it's perfect. - It's really good.
"It's perfect."
(The grilled whole squid with beautiful plating)
(Ciro's Speedy Squid)
It sure is beautiful plating.
- It is. It looks like the sea. - Right.
It looks like a whale too.
- It's full of filling. - It looks good.
If it had been cooked in the oven for 6 to 7 minutes,
it would be the perfect dish Ciro wanted.
But he changed his plan in an instant,
and finished the dish in the end.
It doesn't change too much.
- It doesn't? - Thank goodness.
With the filling.
It looks like squid sundae,
but its filling is nothing like that of sundae.
- Naples. - There is Naples in there.
- Let's go! - Naples, the port.
- It smells so savoury. - It does?
It smells like grilled squid with butter.
- I see. - Grilled squid with butter.
It looks good.
(Taking a big bite)
Did Ciro who reacted quickly to the unexpected situation...
finish it well?
(Amazed)
At least, she sounded amazed.
He didn't put the intestines of the squid, did he?
- No. Only the legs. - He took them out.
Why? Is it fishy?
Just like there are intestines, it tastes savoury.
Maybe it's because of cheese...
though I can't smell cheese very much.
It's as if the intestines were added here,
- and it's well balanced. - Goodness.
- Is it savoury? - Yes. It's delicious.
I like the fragrance of the lemon too.
Okay. He overcame the crisis cleverly...
although I don't know if he's satisfied or not.
- Now, it's time for us to eat. - Okay.
First, let's taste Sam's...
- Tuna under Par. - Tuna under Par.
This is arancini.
- Arancini. - It breaks easily.
(Ciro, the opponent, tastes it too.)
It's aged well.
(Eating)
(He keeps eating.)
(He moves his fork continuously.)
Excuse me, Sung Hoon.
Do you want mine too?
Do you have another appointment after this?
- Why? - Please take it easy and savour it.
Once you start eating it, you eat it up right away.
I'm glad that you eat it well, but...
Please wait.
(He is about to eat up the next dish too.)
- Please eat it a little later. - Please eat this one.
(Realizing what's wrong)
- He eats so quickly. - Before eating the tuna,
please smell it.
(I already ate it.)
- Goodness. - It tastes like meat.
I don't know if it's because of the green onion and the sauce,
- but it tastes like meat. - It tastes like Wagyu beef.
Right. It doesn't taste like fish.
(Tuna tataki feels like meat.)
(Chef Ciro's dish)
(Tasting it)
(Putting it into his mouth quickly)
He's almost done.
Hey, please eat before you go around.
What is the matter with you?
You don't eat at home?
You should comment on one dish before you try the next one,
but he finished both of the dishes.
- You should comment on each dish. - I see.
- The round food on the first plate. - Arancini.
There was cheese on it,
- but I wish there were more cheese. - Right.
It was delicious because mine had a lot of cheese.
And as for the tuna...
I like meat too,
and the tuna really tasted like meat, so I liked it a lot.
- Are these green onions? - Yes.
Green onions and avocado...
go well with each other.
- Please comment on that later. - I see.
Since he ate both of the dishes...
(It's time to taste Sam's dish.)
The tuna was really nice. It was beautifully cooked.
There was delicate smoking to it.
And the sweetness from the dressing was very nice. Nicely well balanced.
I think one of the things very important is the temperature.
I never thought it had good temperature for the tuna.
Sometimes, if it's too cold or too hot,
even if the cooking is right,
then it doesn't taste as good, and I think the temperature was perfect.
I liked it. The arancini was nice.
Now, let's taste Ciro's...
Speedy Squid,
which Sung Hoon already ate.
(He has nothing to do.)
- Let's taste it now. - He didn't wait.
He ate it so quickly.
(Sam, the opponent, tastes it too.)
This is so good.
- The red onion... - What?
it tastes so fresh.
It refreshes my mouth.
It is really delicious.
- Sung Hoon. - What do you think, Sung Hoon?
He put squid in the squid,
so I thought it would smell fishy,
but it didn't at all.
And it goes really well with white wine.
I see.
You mean you want some more?
Two glasses? Okay.
All right. Why don't you retire now?
(He is kidding.)
- I'd like another glass too. - You too?
She's okay because she already retired.
- Sure. - That is enough.
- In fact... - You retired too.
Me?
I was curious about what it would taste like...
when he put bread into the squid.
I found that the bread absorbed the tastes...
of the various ingredients and they made a good harmony.
So I realized why he added the bread.
It was a nice dish.
- I feel the same. - I see.
I personally think the squid actually...
benefits from cooking in a pan because you get...
nice crispy outside,
and the avocado gives nice creaminess to it.
So I'm now pleasantly surprised. It was very nice.
I thought it was nice. It reminds me of a sort of homely dish,
sort of comfort food, and it has nice textures. Everything is...
soft, but it still has a nice texture.
I thought it was good. Maybe a little bit of lemon for me,
but I thought it was nice.
Okay. And now,
it's time to make a decision.
- Press one to vote for Ciro. - For Ciro.
- Press two to vote for Sam. - For Sam.
- Did you make a decision? - Yes.
She did. She pressed the button.
Who did she choose?
Let's find out the result.
Will the second medal go to Italy or Korea?
What is the result?
Who is it?
Please show the result already.
Congratulations. It's Sam Kim.
Sam won.
Sam won the cook-off. That was nerve-racking.
I was impressed by the tuna...
because it tasted like meat, not fish.
It was something really new to me.
It was also amazing that he made...
the squid taste savoury like that.
But the tuna was a whole new experience to me.
How do you feel, Ciro?
It's okay.
Maybe if I had cooked it in the oven, the score might be different.
Sometimes, it happens when you are in a new kitchen,
This is a mistake that happens...
in a kitchen you don't know.
- He is cool. - He is.
Did you also try Sam's food?
Even if it was not Italian taste,
you know...
(Even if it was not completely Italian taste...)
but it was cooked perfectly, and I felt good balance in the mouth.
Then Sam still needs to go through a lot of steps to prove.
- It's not over yet. - Not yet.
Does my cooking skills need to be verified again then?
Yes, you need to.
Your skills need to be verified again.
Sam Kim will be presented with the medal.
- It's the first medal for Korea. - Congratulations.
- Thank you for the delicious food. - Congratulations.
Se Ri chose Sam Kim.
(Sam's Tuna under Par won.)
(To make tuna Tataki, grill tuna, green onion, and onion)
(Add some chilli smoke to the tuna.)
(Put green onion, avocado, tuna, and the sauce.)
(To make arancini, pour bone soup into fried rice.)
(Make yogurt sauce, and mix cheese with the fried rice.)
(Make a rice ball and deep-fry it.)
(For the first time on this show,)
(the ingredients in the fridge were sent from overseas, Tokyo.)
(It's nice to see Sa Rang who has grown up a lot again.)
(We need to send them to Korea.)
(But there are so many.)
(She packs corn, her favourite, first.)
(This one too.)
(I'll pack all the ingredients in our fridge for you.)
(Smiling)
(Sa Rang's fridge will be revealed.)
(The fridge in Tokyo)
(The fridge in the studio)
(They succeed in reproducing the inside of Sung Hoon's fridge.)
(It's full of Japanese ingredients...)
(that came from Japan.)
(But they are not familiar with the ingredients.)
- What is that? - I don't know either.
(What will the result of the match with Japanese ingredients be?)
(Who will win...)
(the last star medal?)
(The Cooking Olympics continues.)
(It's so fiery and fierce.)
(A dynamic 15-minute cook-off)
(The 15 minutes feels like 15 seconds.)
(The Cooking Olympics is over.)
(Taking a bit fiercely)
(Looking like a furious wild animal)
(Slurping like a man)
(Looking so manly)
(Instead of saying something,)
(he gives the thumbs-up.)
(It's so good.)
(I'm still hungry.)
(Chef and My Fridge)
- Press the button, please. - Please.
Do you want to eat some more?
(May I? Then I'll press it after eating some more.)