Subtitles by OnDemandKorea
Turn your leftovers into fine dining!
Korea's top chefs will empty out your fridge.
A high-class cooking show's third anniversary!
Take Good Care of the Fridge!
It's not easy being on-air for 3-years.
We had 160 guests during the last three-years.
624 different dishes.
The chefs cooked for 77-hours, 45-minutes and 10-seconds.
Let me introduce the 8 chefs, that have captured...
the audience's heart for the past three-years!
(The 8 chefs made our three-year anniversary possible)
- Welcome to the show. - Welcome.
I'd like to thank our audience as well, it's not easy to love a show for 3-years.
We also have other people we're thankful for.
It's all our fridge owners, who graciously allowed us to take their fridge.
We've had 160 guests in the past three-years.
If you look over on the side, we didn't leave out one person...
and we have each guest's picture framed on our shelf.
I'm sure you remember a lot of our guests.
We have Ahn Jung-hwan as well.
- He was on our second episode. - I know.
- I didn't know he'd become an emcee. - Can we take the pictures?
- Are there any memorable guests? - Park Lena.
Park Lena.
I'd like to take Sunny's picture as well.
- We also had Kangta. - Next we had BoA.
We also had Taeyang and G-Dragon.
Park Chan-ho is there.
- Baseball player, Lee Dae-ho. - Yes, Dae-ho!
I'd like to bow my head and thank each of the 160 guests, who were on the show.
(We thank each guest and we will never forget them)
Since today is a special day...
we've invited two of the most memorable guests...
we've ever had on "Take Good Care of the Fridge".
- I wonder who they are. - I'm curious who will be on the show.
First, some of our previous guest have sent us congratulatory messages.
- Our fridge owners? - Yes!
- It'll be someone from the video. - Really?
- That's possible. - Yes, it is.
Let's watch our congratulatory messages.
(Who is this modest woman?)
My goodness. Hello, chefs.
My friend, Chef Lee Yeon-bok, how are you?
How are you, Kim Poong?
I hear it's already been three-years for "Take Good Care of the Fridge".
I hear it's your 3-year anniversary. I'd like to congratulate you guys.
Congratulations, congratulations!
Congratulations, from the bottom of my heart.
I'm surprised you guys went on for two more years without me.
I'm sure you are.
Do you remember when my wife said she'd come on the show if her diet was successful?
- That's right. - She says she might be on the show.
I wouldn't be surprised if she was on the show today.
I remember getting in a lot of trouble when I...
took the fridge without my husband's permission.
If I have another opportunity, I'd like to be on the show again...
when my husband is on a business trip.
What? Should I go on the show again? Would you like me come out now?
I'm waiting backstage.
(Laughing)
Sincere congratulations on your third anniversary.
I hope the program last much longer.
I hope the show will be the last standing cooking and eating...
show...
It's hard to talk when you're lying.
Just keep doing what you're doing!
I can't say anything since I quit.
Congratulations on your 3rd anniversary.
I hope you have 5 and 10-year anniversaries! Keep going! Fighting!
I hope "Take Care of the Fridge" is forever!
- Take good care! - Of the fridge!
Take good care of the fridge.
Take good care!
I don't think that's right.
How could you forget already? Geez!
It's, take good care!
Let me introduce the fridge owners that our chefs would like a second chance with!
Wow! Who is that?
(Surprised)
(The owner of Narae Bar)
I'm here, I'm here again.
- Yes, welcome back to the show! - It's nice to see you.
It's nice to see you.
It's Lee Guk-joo from Guk-joo's Place.
- Guk-joo's Place! - Welcome.
Thank you. You guys don't look so happy to see us.
- Maybe because we're here? - How come you don't look happy?
- I know! - Welcome to the show!
Welcome!
It's nice to see you!
I'm here to eat.
It's our third anniversary, so their entrance is as glamorous.
- I like it a lot. - Don't you? - Yes.
- It looks like a real bar. - I want to take the signs.
- It's really nice. - You can take it.
- Really? That's great. - Yes.
First, the person next to me!
She's hot like Chinese-cuisine, luxurious like Western-cuisine...
and comforting like Korean-cuisine. A beautiful comedian.
The owner of Narae Bar, Park Na-Rae!
Hello, everyone.
I'm the kind of woman a man would like. I live alone and have cooking...
skills from Jeolla Province, I'm Park Na-Rae.
You have mesh on for today's show.
See-through.
- See-through. - See-through.
- Yes, it's beautiful.
Let me tell you about this person. Her place competes against Narae's Bar.
- That's right. - Whenever I'm lonely or sad, I'll still eat.
The envy of all eaters, it's Lee Guk-joo!
Hello, it's nice to meet you. It's nice to be back.
I know we asked you two to be on our show for our third anniversary...
but we will have special battles that we've never seen on the show before.
- Something's up. - It's really special.
That's right, that's right.
The first event will be the first-time the chefs will be grouped in pairs...
and will have cooking-battles in tournament-style.
Pairs tournament!
- We finally have a team tournament. - You've never done this before?
No, it's our first time.
- It's important who you're paired with. - That's right.
You'll get two stars, if you win the semi-finals and finals.
- You'll get two stars. - Two stars!
Our second event for our third-year anniversary!
- We have another event? - Yes, we do.
The emcees will have a cooking battle!
Fire!
A cooking battle should be easy, if you've emceed for a show for 3-years.
- It's burning! - Can't I get another minute?
Will you give me an extra minute?
I need it to cook for a little longer.
Whose ingredients will we be using for our battle?
- Park Na-rae's fridge. - Wait a second.
- We're using your fridge's ingredients. - Is this a punishment?
You have to eat it too.
- You're too worried. - It's a punishment.
We have a third event for our third anniversary.
The first-time on our show, the fridge-owners will have a cooking battle!
We'll see Park Na-Rae and Lee Guk-joo cooking.
I don't know what to do, what will we do?
We don't have to make money today, let's just go home.
Will you help me and open this for me?
Can you wrap this for me?
You'll cook for 15-minutes with your own ingredients.
After, all ten of us will vote and the best dish.
Don't do this!
We get to press buttons today.
We called each other a lot asking what we should do.
- Did you guys practice? - I found out she was practicing.
- I heard afterward. - I wasn't practicing.
I'm going to cook what I always cook at Narae's Bar.
From what I hear...
Lee Guk-joo kept trying, but she kept finishing in 17-minutes.
- You practiced too! - That's because I heard you were practicing!
I'm afraid fists will start flying while they cook.
Is it okay to start after I knock her our first?
Can I get a mallet to smash her finger?
I can knock you out without a mallet.
(It's getting scary)
One crack at your philtrum and you'll be gone.
- It'll be fun today. - They're known to be great cooks.
It's Narae's Bar against Guk-joo's Place.
One restaurant will have to close down.
- I know. - That's scary.
How long has your business been open?
Let me be frank and just ask, how long you've been in business.
This is my third restaurant.
I believe I've been in operation for seven-years.
- 7-years! - We saw Narae's Bar on our previous show.
- Yes. - I heard some people really thought it was a real business.
There's a lot of people like that. Do you know singer, Oh Hyuk?
I told him, "You should come over to Narae's Bar".
He seriously said, "Can I find Narae Bar's address if I put it into Naver?".
I told him it was my house, so even taxi-drivers wouldn't be able to find it.
- How long has Guk-joo's place been in business? - About 3-years.
No, I think it's been about 5-years.
- You think so? - You started in Ilsan.
Ilsan is where you started.
I let people rent room in Ilsan as well.
I was like a bed and breakfast inn.
I would make breakfast for people who spent the night.
When I listen to them, it's like listening to two successful restaurant-owners.
It's been in our family for 3-generations.
What's the biggest difference between Narae's Bar and Guk-joo's Place?
Guk-joo's Place is where drinks are served because of the dishes she makes.
My place has dishes catered to what you're drinking.
It's totally different. Her place is like a restaurant and my place is a bar.
- That's right. - Isn't it?
I've gone to her place a couple of times, but her house is really dark.
- You don't know whether it's day or night. - I don't have a clock downstairs.
Narae's Bar has shutters that she can close...
but you can come and go freely when you come over to my place.
- You're free to go in and out of your place. - Yes.
- But her place... - She has shutters that close.
We can close the door from the outside.
- You might not get out. - There are no exits.
We looked into who have been guests at your place.
- A big celebrity visited your place. - Well, kind of a big celebrity.
- Lee Seo-Jin. - Lee Seo-Jin!
Is he still trapped there?
He was let go yesterday.
I couldn't get a hold of him.
He's digging himself out with a spoon right now.
He's filming "Three Meals a Day" at Narae's Bar.
- Namgoong Min also wanted to visit, but I'm not sure he remembers. - Namgoong Min!
Park Bo-gum was supposed to come over as well.
He asked me to invite him, but he never left his number.
The same goes for Jo In-sung.
He was afraid to come alone, so he's bringing his parents as well.
- It means he's not coming, is he? - He's bringing his parents over with him.
You don't need to worry at my place since I leave the doors open while you eat.
The more we listen to them, the funnier their stories.
This is the least we should expect on our third anniversary.
We'll look forward to their special fridge.
Now, for the first-time on our show...
our chefs will compete in a tournament while being in groups.
It's time for us to begin pairing off into groups for our team battles.
- I like this. - This is more nerve-wracking than the World Cup. - I know!
(Ta-da)
These balls seem familiar.
I'm getting nervous.
The match list is on our screen.
There will be two chefs in Group A, Group B, Group C and Group D.
Do you two have any preferences as to who will cook with your ingredients?
- Chef Sam Kim and Mihal. - You want them on the same team? - Yes.
- The naturalists will be together. - Yes.
- That would be a great team. - Everything will be all-natural.
- All-natural! - Aren't we being too natural?
- It'll be like the countryside. - That's right.
That's great. Now, Chef Lee Yeon-bok will choose his group first.
- I'm shaking. - Will you mix the balls first?
Please mix the balls.
Take one. Yes, he took one.
Can you open it for us?
It will tell you which group you'll be in.
Which group will Chef Lee Yeon-bok be in?
Chef Lee Yeon-bok! Here we go.
- B! - Group B! - Group B!
- My fridge!
I can't believe it! Chef Lee Yeon-bok has been assigned to Group B.
It's time for Raymon Kim to choose.
- He's in the lead as well. - Bullfrog.
- Raymon Kim. - Bullfrog!
Raymon Kim! He's in first-place as well.
Which group will he go into?
They'll be the strongest team if he goes with Lee Yeon-bok.
Amazing!
What's the result?
- He's in Group B! - No, it can't be! They're too strong!
Raymon Kim and Lee Yeon-bok? Is this for real?
- No! - The two people in first-place.
It's time for Sam Kim to pick. Sam Kim.
- Group A. - What's going on around here?
- Sam Kim is nervous. - A! A!
- A! Group A! Group A! Group A! Group A! - Group A! Group A! Group A! Group A!
Group D!
- That's my fridge! - You can sit back down, Sam Kim.
Sam Kim in Group D. Group D.
Do you want to be on the same group with Chef Mihal?
- Be honest. - I'd be happy with him.
I just don't want to be on the same team with Kim Poong.
He just doesn't want to be in the same group as Kim Poong.
Group D! D! D!
D! D! D! D! D!
D! D! Group D! Group D! Group D! Group D! Group D!
- No! - I don't want to be on your team either.
- Where will Kim Poong go? - I'm so nervous!
- Is it Group D? - Hurry and open it.
- Kim Poong! - Group C!
He's in Group C.
- He's so happy. - Sam Kim is the happiest.
What's wrong with me? I feel the same way!
Kim Poong goes to Group C.
- Where would you like to go, Chef Jung Ho-young?
Group A, so I can go after a star.
I can go after a star.
You're going to take down giants?
He says he's going to take down giants by going into Group A.
He's a good competitor.
What is it? Show us!
(Narae's Bar, Group A)
- Group A! - Group A!
Show us again. Jung Ho-young is in Group A.
I can't believe this.
- Yoo Hyun-soo. - You're in trouble, Sam Kim.
- He might be on the natural team. - Where is Chef Yoo Hyun-soo going?
Group A!
It's Group A! Group A!
It's Chef Jung Ho-young and Yoo Hyun-soo.
Congratulations, Chef Mihal.
I can't have Mihal. We're totally different.
At the same time. Both of you can get one at the same time.
- At the same time. - You should exchange it.
Do you want to trade?
- You're trading? - Yeah, trade. - Okay, trade.
- One, two, three. - They're trading!
They traded because Kim Poong told them to.
- Let's look at Oh Se-deuk's group first. - Wait.
We'll look at Oh Se-deuk's first. Don't look Mihal.
(Who will be Oh Se-deuk's team partner?)
- Don't look, Mihal. - Two, three!
Oh Se-deuk!
(You'd think he made it into the semi-finals at the World Cup)
(Group C is Kim Poong and Oh Se-deuk)
- Naturalists. - That means, Sam Kim and Mihal are together.
- That's amazing. - I'm glad I avoided Mihal.
These are fun groups.
- Everything we said came true. - The naturalists are together.
A very natural dish will be made.
- An all-natural dish. - Look at their expressions.
- It's just like you wised, Guk-joo. - It's going to be magnificent.
All the groups from A to D have been filled with our chefs.
The battles in our semi-finals have been finalized.
We'll now start to reveal Narae Bar's fridge.
Since this is our third anniversary and it's a special show...
our fridge-owners will reveal their own ingredients today!
- Are you okay with that? - Yes.
It's my fridge, so it's only right for me to introduce the ingredients.
Let's take a look at your fridge.
Wait a second! Do you have two fridges?
Yes, I have two fridges.
- Didn't you just have one? - I upgraded and have three fridges.
The other one is my kimchee fridge, so I left that at home.
I brought two fridges here but there's a ceremony before you open this one.
- A ceremony? - Yes, just a moment.
Music! Cue!
What's she doing?
- The world is moving. - I don't want to go home today.
Welcome to the magical Narae Bar. I'm Park Na-Rae and I own Narae's Bar.
Before you open my fridge...
you'll have to open my heart first.
There are two rules to Narae Bar's fridge.
You can either make me a delicious dish and stuff your bellies or...
you can make a bad dish and get beaten up by me.
- Good job! - I hope we can work together.
- You're doing great! - Yes, she is.
- Shall I open Narae Bar's fridge? - Shall we?
- One, two, three! - Let's reveal it!
There's so much.
- One, two, three! - Let's reveal it!
There's so much.
- It's different from the last time. - It is different.
- It's cleaner. - It's clean.
I can't believe this. It's so clean now.
- If you look on top. - Yes, let's start there.
- This, right there. - You mean this thing? Okay.
There's something here on the bottom.
- It's a package of anchovies. - Anchovy!
- She has anchovies. - Of course.
- How do you use anchovies at home? - I make pasta with it.
I make a lot of anchovy pasta and anchovy salad.
I like to make oil past and add a couple of anchovies on top.
Lastly, it's even more delicious if you add a couple of olives to it.
- That does sound good. - With a bit of garlic as well.
Next, I have things like this.
Truffle pesto.
That's very gourmet.
We should use that pesto.
- Are you going to use that in your sauce? - Yes, the truffle sauce and basil pesto.
I have olives, but they're not ordinary olives.
They still have their seeds in them.
- These are a bit expensive. - I see, they're expensive.
Each chef is allowed to use three olives.
6 olives for one group.
She only wants you to use what's needed.
I have olives, and these are marinated David's peach.
That's really expensive.
- Really? - Yeah, that bottle is over $100.
Is it that expensive? I was drunk when I went to the market.
When are you ever sober?
Today. Fortunately, I'm sober today.
- I also have butter here. - What's that?
- It's French butter. - Butter from France!
This is on the expensive side, so each chef is allowed to use this much.
There are instances when chefs take ingredients and don't use it.
- I see. - Will they get in trouble for that?
I'd have to cut off their hand.
I'll cut your hand off if you take an ingredient and don't use it.
- Your hand. - She'll chop off our hands?
- I have a lot of this as well. - What's that?
It's soy sauce marinated crabs.
I need rice.
It's soy sauce marinated crabs.
- Did you make this? - No, it was sent as a gift.
It also has abalone and shrimp as well.
Who gave this as a present?
This is amazing.
- Can we use this as an ingredient? - Yes, of course.
If you look at my other ingredients, I also have lime here.
You have lime and you also have grapes.
My goodness.
I see old habits die hard.
I'm sorry, but aren't those raisins?
- They look like raisins. - I'm making wine.
- Really? - This has to be really old, look at the bottom of the bag.
I think I should throw this out.
She needs to throw out the whole bag. She's throwing it out.
She has chives in the vegetable drawers.
- Chives and small green onions. - Small green onions.
I also have red cabbage in here. I had simple ingredients in the fridge.
- What's important is my freezer. - The freezer is important!
There's like a hell party in my freezer.
- Hell party? - Hell.
- Hell? - It's like Pandoraâs box. Once I open it, it's hard to close.
- Are you going to open it? - I have to.
- Are you going to open it? - Yes. - I'm opening it.
I'm opening it. Pandora's box! Hell party.
Let me reveal Narae Bar's freezer.
- When you take one out... - Does she live by herself?
That's a lot of food.
It's kind of like playing Tetris.
Her freezer is stocked!
I have good ingredients in here. These are abalone from Wando Island.
- Abalone. - Pollack roe.
- Eel.
- Who did you buy that eel for? - Anyone, who comes in.
Wait a second. I need to put this back.
- Put it back in for me. - Once you take it out, it's hard to put back in.
I have Korean beef and galbi here.
- I have other meat in here. - This whole side is all meat.
- She has more ingredients than most restaurants. - I know.
- I still have another fridge. - Another one.
- It's her red fridge. - This is Narae Bar's main fridge.
- That's your main fridge? - It's my beverage fridge.
Alcohol? Wow!
- It's your alcohol fridge? - Yes.
These are drink mixes.
These help you fall asleep.
Beverages to help you sleep.
Yes, they help you fall asleep.
- Why do you need that? - Who are you trying to put to sleep?
Do you fall asleep if you take this?
Yes, you fall asleep.
- They sell drinks to replace stimulants. - Yes, they sell these.
I secretly mix these into beverages.
- Liquids absorb faster than pills. - Yes, they do.
- I also have coconut water. - Coconut water.
I have raspberry wine, coke, drink mixers, beer and soju. I have everything.
The important thing is that I have food in the freezer as well.
- I was totally shocked. - Why?
- What's wrong? - Did you hide someone in there?
Why is everyone so shocked?
Did you hide someone in here?
I don't think you've opened this thing for a long time.
- It's a fossil. - Everything is frozen together.
It must be a treasure discovered in Antarctica!
There's no differentiation.
This is King Sejong's Station in Antarctica.
I haven't been able to conquer this place yet.
- None of the drawers open. - They won't open.
That happens when the freezer's door isn't closed all the way.
You didn't close the door well.
- You must've not closed it. - That must be it.
- Next. - What do we have here?
I'm addicted to spices these days.
I like to buy a lot of spices.
She has a store of spices.
This is sesame seed oil from the country-side.
- Sesame seed oil. - This is precious as well, so you're allowed five drops.
Five drops. She doesn't want you to waste it.
- I need to use that. - Yeah, you should.
- Would you like to smell it? - Wow!
It'll be an advantage for Korean-cuisine.
It smells really nice. She's getting drunk off its scent.
Her eyes are glossing over.
You should try it once.
Her grandmother sent it to her.
My grandmother made it herself.
- It's the real thing. - I told you, it makes your eyes roll back.
- Your eyes roll back. - I told you.
We also have the problematic Chinese clover wine.
- Chinese clover wine. - Yes, Chinese clover wine.
To be honest, I've given this as a gift to one of the chefs here.
- Who? - He really liked it.
- Who was it? - Maybe he didn't like it. - I received a bottle from her.
- Did you have some? - You should drink that when you're my age.
It was Chef Lee Yeon-bok!
- You got that? - How was it? It written here that it's good for stamina.
Good for stamina?
He must be embarrassed.
I think his laughter says it all.
- I'm getting curious. - I know Group A and Group B has been intently...
looking at the ingredients in Park Na-rae's fridge. I wonder what they'll use.
Now, let's begin our first cooking-battle with Group A going against Group B!
(The first tournament cooking-battle is approaching)
- Would you like to do that, chef? - Yes, I'll get the sauces ready.
- Should I cut it this small? - Really small.
Small? Should I blend it?
No, we can't blend it. We need texture.
This is really burdensome.
I've never had such a burdensome teammate.
"Take Good Care of the Fridge's" third year anniversary special!
The first battle between Group A and Group B with ingredients...
from Park Na-rae's fridge will be Chefs Jung Ho-young and Yoo Hyun-soo...
versus Chefs Lee Yeon-bok and Raymon Kim.
(Emotionally moved)
I can't believe this picture, it's like a dream.
First, what is your team name, Chef Jung Ho-young and Yoo Hyun-soo?
- Yes, our team name is... - Rolled Over Jagged Stones.
Rolled Over Jagged Stones.
- I like their name. - They're going to try and trip the other team.
Jagged stones.
Haven't those stones been broken for awhile now?
It has been awhile.
It only becomes a drama if we win this battle.
This drama is getting exciting.
- It's a drama without scripts. - That's right.
Our team's name is WNOA.
- WNOA? - What's WNOA?
We're Number One Anyways.
(Getting mad)
We're number one anyways!
They don't care about any pebbles around them.
(Group B's ingredients: sun-dried tomato, basil pesto, abalone...
hoisin sauce, XO sauce, almond butter, cabbage, truffle oil, Vietnamese pepper)
(Group A's ingredients: soy sauce marinated crab, sun-dried tomato, Chinese
clover wine, basil pesto, abalone, cabbage, grilled vegetables, mixed herb)
What will you be preparing today?
The dish we'll be making is...
Chinese clover wine eel.
Chinese clover wine eel!
We'll make a sauce from the Chinese clover wine.
We'll also use it to marinade other ingredients.
- In a sauce? - We're going to fry the eel.
We'll fry it Japanese-style and make it crunchy.
I'll make a sweet and salty teriyaki sauce.
I'll be making a sauce with the abalone. An abalone sauce.
- Those abalone? - Yes.
We'll serve it alongside the eel.
- Sounds good. - We tried coming up with a menu for the bar.
We'll decorate the plate as pretty as possible.
That's going to extra points for them since I concentrate on plating as well.
I like it when my dishes come out with sauces spread out by spoons.
- That's bonus points. - Please pay attention to plating.
- It's very important. - She likes pretty things.
The dish we'll be making today is Raybok Dumplings.
Raybok Dumplings?
Raymon and Lee Yeon-bok combined is Raybok?
It'll be a collaboration dumpling made by Raymon and myself.
Dumplings.
When I asked him how he felt about making dumplings...
he said he'll make the dumpling skins here.
- Dumpling skin? - In 15-minutes?
We'll be putting in chives since they're healthy for you.
Chives are healthier than eels.
We'll be using chives as well.
- They're not going to go away easily. - They're not here to lose.
They took some as soon they heard we were using it.
We'll make the dumpling stuffing with minced pork and shrimp.
The grilled dumplings will have a Western sauce and we'll make soup as well.
We'll have two dishes for you.
Please look forward to it and...
we'll start our first team tournament cooking...
battle with ingredients from Park Na-rae's fridge.
The number 1 ranked chefs have teamed up.
It's Chefs Lee Yeon-bok and Raymon Kim, the strong favorites in the battle...
against Chefs Yoo Hyun-soo and Jung Ho-young...
who will show them what kind of rocks they are...
even though they'll be going against the strongest team.
In the end, which team will be the first winners of...
"Take Good Care of the Fridge's" first team tournament?
Let's begin our 15-minute cooking battle!
- This battle is only 15-mintes as well. - Good luck!
They're all paired off.
- It's 15-minutes. - Good luck!
They're starting to use the crabs.
- Are you using it separately? - Yes, I'm going to use it for the abalone sauce.
An abalone sauce?
- They're much calmer than I thought they'd be. - I know.
(2. Make abalone sauce by boiling soy sauce from marinated crabs...
Chungyang peppers, minced garlic and sugar)
What should I do with the shrimp, chef?
I need you to mince them. Mince them.
Chef Raymon is mincing shrimp just as Chef Lee told him to.
Chef Lee Yeon-bok asked me to mince shrimp to make it chunky.
- Is it for texture? - Yes.
Yes, because of texture.
- He's being sous chef today. - I know.
The great Chef Raymon Kim, with all his experience, is a mere sous chef today.
He's in first-place too.
- Where's the salt? - Salt?
- Salt? - He just asked Chef Raymon Kim to look for salt.
Go find him his salt.
- How are you organizing the kitchen, Raymon? - Here you go.
(Chef Jung Ho-young begins making his teriyaki sauce to serve with his eel)
(3. Make teriyaki sauce by boiling soy sauce, cooking wine and sugar)
(Finally, the Chinese clover wine is open)
(4. Pour Chinese clover wine into abalone sauce)
Can you put a little bit of the Chinese clover wine in there?
- Is the Chinese clover wine going in? - Is it going in?
- He spilled some! - I'm putting some of the wine into the teriyaki sauce.
Wait, they're using abalone, eel and wine.
Isn't it strange if they use all that and it still doesn't taste good?
It has to taste good.
(They begin making broth for the dumpling soup)
(2. Place Chungyang peppers, minced garlic and...
large green onions to make vegetable broth)
(Begin chopping chives)
(3. Begin mincing chives in a blender)
(Chef Raymon Kim begins making stuffing for his dumplings)
This cooking battle will be eel versus dumplings.
Eel versus dumplings.
(Chef Jung Ho-young begins separating egg white and yolk)
(6. Make kimizu sauce by mixing yolk, water...
cooking wine, vinegar and zhiyou over a double-boiler)
Chef Jung Ho-young is separating eggs. I believe he's making kimizu sauce.
- What does that sauce taste like? - It's like egg crackers with a tang.
(The sesame seed oil appears!)
He's using a lot of sesame seed oil.
They were only allowed to use six drops, but that looks like six spoons.
- Why are you using so much? - The more I use, the better it will taste.
- Really? - Yes.
I'm going to make a cabbage salad with the warm sesame seed oil.
He's heating up sesame seed oil?
(Chef Lee Yeon-bok begins making his dumpling skin)
(5. Mix flour, salt, chive juice and hot water to make dumpling skin)
Chef Lee Yeon-bok is making his dough.
Chef Lee Yeon-bok juiced chives and he's using that to color his dough.
(Surprised)
- Chef Lee Yeon-bok! - He's attacking with hot water.
- He's telling Jung Ho-young to move aside. - Jung Ho-young was so surprised.
- He's using soy sauce. - Yes, he is.
- Can you hurry and make the stuffing? - Yes.
- He's putting in minced ginger. - XO sauce is going in.
Hoisin sauce is going in as well.
Wait! He's mixing almond butter with Chinese sauces.
When you mix oils with pork, it becomes more tender.
It'll make it nuttier as well.
That sounds delicious.
He's starting on the abalone.
How are you going to use the abalone?
I'm going to add it to the broth with our dumplings.
I'm going to add it to the broth.
Is your mouth clenched because of us or Chef Lee Yeon-bok?
You've got your jaws clenched.
(Pointing to Chef Lee Yeon-bok)
- He's letting his feelings show. - "How can you make me wash abalone!"
Chef Lee Yeon-bok is in no place to be making dumpling dough either.
- I'm sure Chef Lee Yeon-bok feels uncomfortable as well. - Of course.
(Chef Yoo Hyun-soo begins prepping his salad)
(8. Julienne cabbage and Chungyang peppers)
(He adds it to hot sesame oil)
- What am I smelling? - The sesame seed oil.
That must be it. My goodness, the smell is...
- going to drive me crazy. - That's the best.
(Chef Lee Yeon-bok puts everything into making his dumpling skin)
Chef Lee Yeon-bok is only concentrating on his dough.
- He's putting all his effort into his dough. - He's making it all by hand.
- There's only 6-minutes left. - Already?
You have 6-minutes and 40-seconds.
(Chef Raymon Kim steps up the speed)
I'm making sauce for the grilled dumplings.
I think that's the Wester-style sauce he was going to make.
(11. In an oiled pan, cook sliced onions, Vietnamese...
peppers, sun-dried tomato, basil pesto and water)
Chef Lee Yeon-bok is in the corner with his back towards us.
Chef Lee Yeon-bok looks like he's being punished by keeping his back to us.
He turned his back on the world and can't come out to the world.
- It feels like I'm seeing my dad's back. - I know.
(12. Make chive dumplings with freshly made dumpling skin)
He's making his dumplings.
(Chef Jung Ho-young begins making his tempura eel)
(10. Make tempura batter with flour, powdered shrimp, parsley and iced water.
(To make it even crisper, he adds ice to the batter)
He's starting on his eel.
It's the fried eel.
- Whole? - He's frying it whole?
- Will it fit? - Na-Rae has a small mouth.
- That seems too big. - He'll make cuts to make it pretty.
- Food is all about visuals. - Visuals.
- Guests need to be awed by your dishes. - That's true.
- The batter is on. - Let's hear the sound! The sound.
You have less than five-minutes left!
Fried eel!
He's frying it.
- I think it's time for you to go see, Kim Seong-joo! - Should I?
- Tell us what's going on. - Great.
It's eel versus dumplings.
Look at the fried eel.
I hope the fried eel comes out well.
(He uses his bare hands in the oil)
- My goodness! - Are you okay?
Are you okay, Jung Ho-young? Isn't it hot?
It's like he's putting into metal bowl.
That's really cooking with your hands.
He's sacrificing everything.
Fried eel.
(Chef Yoo Hyun-soo makes his salad)
(12. Make salad by adding grilled vegetables, cabbage and chives)
- What's this? - I'm adding that to the salad.
It's his salad. Salad. He has separate ingredients.
Here we have Chef Lee Yeon-bok, who has been stuck in the corner.
He's quietly frying his dumplings.
Raymon Kim made his stuffing for him.
This is the broth for your soup, isn't it?
I saw some cheese, so I'm adding to the sauce for the fried dumplings.
He's adding cheese to the fried dumplings.
- This is no joke. - I'm going crazy.
I'm starting to feel faint.
Did you burn your dumplings? Are they burnt?
Let me see. I think they're burnt!
The bottom looks pretty burnt.
- No, I just need to add water. - Will it be okay?
He's adding water!
Everything is on fire. It's on fire.
Group B is in danger.
- Raymon Kim clenched his jaws when he heard the dumplings were burnt. - He did?
- He can't get mad. - The dumplings are burnt and Raymon is burning up.
Is this the division of their team? This is Chef Lee Yeon-bok's fault.
- 2:30! - You have 2-minutes and 30-seconds.
Look at the fried eel! The fried eel!
- The fried eel is almost done. - He made it very pretty.
(13. Make basil sauce with yolk, basil pesto and shaved lime peel)
Chef Yoo Hyun-soo is starting to plate.
He's drawing on his plate.
That's nice, very nice!
She said visuals were important.
- He's adding his vegetables to the dish. - I love it.
The vegetables are going on.
It's so pretty, I can't believe it.
Fall is on his plate.
(17. Make dumpling soup by adding dumplings to seafood broth)
- When should we season it? - I'll do that.
Okay.
(18. Make seafood broth by adding blanched abalone)
(19. Add cooking wine and salt to seafood broth and boil)
The dumplings are done, can you begin plating?
Both teams need to start finishing up.
They're starting to plate as well.
(20. Add basil sauce to plate, grilled cheese and finish with truffle oil)
You have 1-minute left on the call. I'm giving you, your 1-minute warning.
- It's too fast. - Your 1-minute warning!
The tension is getting thick here. You have 30-seconds left!
30-seconds!
- We need to put the eel on. I'll just put it on top, like this. - Okay.
I need the kimizu sauce.
Jung Ho-young and Yoo Hyun-soo seems to faster.
Time is almost over. You have 10-seconds left!
10-seconds!
Seven!
Six!
Five!
Four!
Three!
Two!
Six, five, four, three, two!
One!
We're done. Finish up. Jung Ho-young and Yoo Hyun-soo are finished.
Lee Yeon-bok and Raymon Kim is finished as well.
I thought it would be easier since they were in teams, but I guess not.
Can you smell that? What the heck?
- What to do? - I know, what to do?
- Amazing. - What to do with that smell? - I don't know.
(Japanese-style fried eel served alongside abalone and vegetable salad)
(Chefs Jung Ho-young and Yoo Hyun-soo's Chinese Clover Wine Eel)
Wow.
- Wow. - It plated like a boat.
- I know. - Yes, it looks like a boat.
I like being on boats and being in relationships.
I'd really like to taste this.
She asked us to use some of her spices, so I used ground shrimp and...
parsley in the batter for the fried eel.
- Should I try it with the cabbage? - Yes, you can.
- She's going to try it. - That big of a bite?
Was the sesame seed oil used on the cabbage?
Yes, I heated the sesame seed oil and marinated the cabbage in it.
- You used a lot of sesame oil. - Yes. - This smell is driving me crazy.
- Is it that good? - I want to put it in a bottle and use it as perfume.
I can't believe this.
- Who are you trying to lure? - A nutty Na-Rae.
- I'm so jealous. - Hold on.
Will it all go in?
She's putting it all in.
Didn't you cut off too big of a piece?
- It fits. - She's shaking.
Park Na-Rae is eating without hesitating.
(Standing ovation)
Is it good? Do you like it?
- Wait a second. - What's good about it? - Maybe the cabbage.
She's eating it with the sauce this time.
(Second ovation)
Why are we clapping?
I don't know why we're clapping, but we're just following her.
How about we just clap? Ready, start.
Why do you like it?
First, the fried eel is so crispy but soft in the middle.
It's crispy on the outside, but soft in the inside. It's sort of like me.
I look strong on the outside, but I'm not.
You're like see-through clothing on the inside.
I'm see-through on the inside.
The vegetable salad was a great move. Seriously.
The sweet sauce and fried eel could've made this dish greasy.
- I don't like greasy food, but this salad takes all that way. - The salad.
It was a perfect combination. Let me try a bit more.
I can't believe this.
- The abalone as well? - Yes, I made the abalone soft as well.
We made that instead of using the marinated abalone.
You made that?
(Third standing ovation)
It feels like...
a 40-year experienced abalone chef made this.
- They are experienced. - That's true.
It's as if a chef, who is almost about to die, left his last creation for me.
- It's that good? - Yes.
- The chef's last project. - Yes, I can't believe how good this is.
My goodness, this is great.
I guess the salad plays a big role in the dish.
Will you be putting this on Narae Bar's menu?
No? Why not?
I don't want to share with anyone.
- You don't want to make it for anyone? - No one else but you?
(Chive dumplings have met various seafood)
(Chefs Lee Yeon-bok and Raymon Kim's Raybok Dumplings)
- That looks good. - The dumplings are a bit tanned.
I've said it before, but people don't die easily. This won't be a problem.
Will those ingredients go well together?
It might score higher if it unexpectedly tastes better.
She put it all in.
Are the dumplings too burnt?
I think I need to taste both dishes.
I think this might be good because it's spicy.
These were made by chefs, who are in first-place.
(Her eyes gloss over)
Her eyes are starting to roll back.
(She takes a bite of abalone and shrimp)
- That looks so good. - She must like the sauce here.
(She tries the basil sauce again)
Tell us what you think.
(The dishes tastes precedes the chef's reputations)
I think this is because of the dumpling soup.
Is it because of the dumpling soup?
- Is the dough green from the chive juice? - Yes.
There's almond butter in there too.
I wonder what else is inside.
- I want some too. - They put a lot of effort into the stuffing.
- That stuffing will be the best. - They are both in first-place.
This is like a global village.
(We are the champion)
Champion?
- They're champions. - Yes, they are in first-place.
- It's strangely addicting. - Is it?
I don't know, I think you guys need to taste it too.
Let's try it for ourselves.
I really don't know which one to choose.
We're going to try Chinese Clover Wine Eel first.
The aroma is amazing.
The sesame seed oil's scent is amazing.
Isn't the salad really good?
It makes you automatically clap. I told you.
I was wondering why Na-Rae kept talking about the salad when she had eel.
The cabbage is amazing.
The cabbage combines all of the other ingredients, like the abalone and eel.
- The connecting link is the cabbage. - This is delicious.
Next is WNOA's Raybok Dumpling's.
- Try the broth. The broth is amazing. - I know.
Wow, this is amazing.
I can't say enough about the broth.
This is spicy.
This is curing the hangover I had a week ago.
It says it all when you say, "Wow".
I really don't know which one to choose.
I've always thought dumplings were best if the wrap was thin enough to see-through.
These dumplings are chewy like rice cakes and feel so soft inside.
The broth seems spicy, but it doesn't leave the spices in your mouth.
It's only a bit spicy when you first bit into it.
- It's not salty either. - It's just a bit spicy.
- It is spicy. - I boiled Chungyang peppers in the broth, but took it out.
- It bothersome to have chunks in the broth. - I don't know what to do.
They're both really strong.
It's time for your decision.
You need to decide which team will be moving onto the finals in the tournament.
Number one is Rolled Over Jagged Stones.
Number two is WNOA.
There's only one team that can move onto the finals.
She's decided on the winner. She pressed a button.
Let's see the result!
Show us!
Group B is made of Lee Yeon-bok and Raymon Kim, who are both in first-place.
Group A is made of Jung Ho-young and Yoo Hyun-soo.
Show us Park Na-rae's decision!
Which team is moving onto the finals?
Which team is it?
Jung Ho-young and Yoo Hyun-soo!
The eel dish won!
Jung Ho-young and Yoo Hyun-soo made an extraordinary event.
- A total surprise. - It's a drama.
- I'm sorry. - The group with two first-place chefs won't go to the finals.
They won't go to the finals.
First of all, the plating was beautiful.
- You're right, it was. - She mentioned that before.
I think my expectations were too high since both of them are in first-place.
On the other hand, I wasn't expecting too much from them.
But I was moved by the way he was frying with his bare hands.
That move had a big effect.
I couldn't make up my mind until the very end because of the broth in the soup.
We know.
I kind of feel bad for Chef Lee Yeon-bok.
- No need to be sorry. - For Raymon Kim, it's refreshing to win him.
It's refreshing to win.
- I'm glad I beat him. - I see.
This means Jung Ho-young has his ninth win!
Yoo Hyung-soo also has his ninth win!
Congratulations on making it to the finals.
(Kim Seong-joo versus Ahn Jung-hwan)
Hello, audience members.
- Is this the news? - They look awkward.
- That's really bad. - Let's do it together.
- Should we? - No good!
Hello, audience members. Take Good...
Never mind, let's not do this.
I'm Kim Poong and I'll be your host for our 3rd anniversary special match.
And I'm Sam Kim.
(The two emcees have cooking attire on)
Honestly, they say dogs can learn to read if they're at the temple for 3-years.
- We've seen them do this for the past 3-years, haven't we? - Of course.
We should be...
I'm sorry, but is "of course" the only thing Sam Kim says?
You have to cut him off in the middle.
Of course, you need to input yourself.
Yes, of course.
What do you mean, of course? What are you agreeing with?
What do you mean, of course?
He didn't say anything for you to agree with.
I know positions can make the person but I can see...
the two of you are nervous from here.
- I'm nervous. - I'm getting nervous standing here.
I hope you're quick with your introductions since I don't want to forget anything.
That's the way we feel when you start talking too much.
- We want to move onto cooking. - That's right.
I hope you feel the way we do.
(Refreshing)
Tell him more, go ahead.
- Sam Kim has been waiting for this moment, haven't you? - Yes, I have.
I'll wager a bottle of Chinese clover wine since this is a competition.
- Their eyes suddenly lit up. - The winner takes all?
- This bottle was made in 2015. - My goodness.
I'm worried, even if I win it.
I don't especially need it since my stamina is overwhelming but...
If I do win it, you might never know, we might have a fourth child.
I'll put in everything I can.
(Ahn Jung-hwan's ingredients: abalone, paprika...
balsamic vinegar, sesame seed oil, steak, seaweed)
(Kim Seong-joo's ingredients: instant batter, cabbage, beef tenderloin)
First, Ahn Jung-hwan.
My dish's name is "Teriusteak".
Teriusteak!
- Teriusteak! - Teriusteak.
He's referring to himself. What kind of dish is it?
I like to make this at home. It's a sauce made from balsamic vinegar and onions.
- I'll be putting in some abalone in the sauce. - Abalone?
Yes, I'll mince it and make it into steak sauce.
If I have some time, I know Na-Rae likes to drink...
I'll make her a favorite of mine, it's seaweed ramen.
- My goodness. - Seaweed ramen? - Yes.
It means he's confident of what he's making if he can calmly explain his dish.
- That's true. - The dish I'll be making today is...
You must be nervous.
Yeon-bok-like sweet and sour beef.
- Like the one Lee Yeon-bok makes? - He's putting his dish on his name.
You're using his name!
I personally went to Chef Lee Yeon-bok's restaurant and...
I received special training from him.
I also received a knife from Chef Lee Yeon-bok as well.
- A knife as well? - Chef Lee Yeon-bok once made a Sichuan sweet and sour pork.
- He did. - I wanted to make that dish as well.
I believe I can make chili oil, if I've been on the show for 3-years.
You're making chili oil?
Yes, I'm making chili oil here.
I'll make the sauce after I make the chili oil.
I'll make a flat sweet and sour beef dish that'll flatten Ahn Jung-hwan's big nose.
I'll try to make it Sichuan-style.
He's still new at this. He needs to lower the oil's temperature.
What are you doing suddenly? Excuse me.
(He trespasses into the kitchen)
Chef! You can't go in there!
The oil is too hot.
- Whose side are you on? - This isn't right.
It's because it's dangerous.
Didn't I ask you to hurry up with the show?
I know.
A special match on our third anniversary.
He's the real dog that has guarded the show for the past three-years.
He's known as the host with the most...
but now, he wants to be a chef. It's emcee Kim Seong-joo versus...
He wants to have a perfect hat trick with his dish, plating and taste.
It's emcee Ahn Jung-hwan, who says he can make pancakes from soccer field grass.
Who will be the first winner of our third anniversary emcee cooking battle?
We'll now begin our cooking battle!
Fire!
(Acting rash)
Yeon-bok wind!
- Hurry it up! - I don't have much time.
You've used up precious seconds.
It's too noisy on that side.
Ahn Jung-hwan's onion dicing skills are very stable.
It's very stable.
I learned how to dice onions from Sam Kim.
You cut it like this first and like this.
(Smashing)
The garlic can pop out if you do it wrong.
He's good.
He learned how to do that as well.
I'm making chili oil.
You might run out of time.
The chili oil's color should be similar to coffee.
You need to cook it until it looks like coffee.
Leave that alone and start on something else!
That's finished. Next, I need to start on...
- I need to start... - The batter.
I can leave this up here, right?
He's cooking the paprika.
He's burning two at a time?
He's slicing those garlic very safely but quickly.
- He's very stable in all he does. - He's good at opening abalone as well.
(3. Begin cooking garlic in a pan and prep abalone)
Ahn Jung-hwan must cook regularly at home.
Yes, Seong-joo never cooks at home.
He's being much calmer than I thought.
- He's quietly cooking. - I know.
(4. Add butter, garlic, diced onions, minced garlic...
balsamic vinegar, abalone and sugar in a pan)
- What are you pouring in the pan? - Balsamic vinegar.
- He's splurging. - He doesn't need to measure anything either.
- Is that sugar? - Yes, I believe he's putting in sugar.
When you look from here, Ahn Jung-hwan is making an Italian dish.
(Geez! Can't you guys pay some attention to me?)
He's just making a lot of noise on that side.
Doesn't he look like me over there?
Why were you slamming the beef?
I was trying to tenderize it and flatten out the beef.
Is he using frying batter?
He's mixing frying batter and corn starch.
(3. Make batter with instant batter, corn starch and water)
Aren't you going to season the beef?
I don't need to season it since the beef is top-grade.
How does one correlate to the other?
- The instant batter is already seasoned. - I see, the batter has seasoning.
(4. Begin frying the beef after dipping it in batter)
He's done making his chili oil.
- He's using a cloth. - Yes, it's to make the oil cleaner.
(On the other hand, Jung-hwan begins seasoning his beef)
Ahn Jung-hwan is putting knife marks on his steak.
There's a bit of tendon on skirt steak, so he's carving that out.
(6. Begin grilling skirt steak on a grill pan)
(He begins shaking the pan and we see fire)
Geez! You scared me!
Did he do that on purpose?
No, I don't think he intended that.
- He didn't do it on purpose! - You should tell me if you're going to do that!
- Ahn Jung-hwan is calm when he's cooking. - He is.
He's done this many times before.
He cooked it very well.
- What do you think, Chef Sam? - He cooked it very well.
How do you like your steak? Medium?
- I like it medium-rare. - Medium-rare.
What about sweet and sour beef? Medium-rare?
I like my sweet and sour beef crispy as possible.
It'll be the end if I see blood.
Are you only frying it once?
- I plan on frying it twice if I have time. - I see.
The meat becomes crispier when you fry it twice.
Next is...
Sugar, sugar, sugar! I need sugar.
(7. Make sweet and sour sauce by mixing sugar, vinegar, soy sauce and water)
They're at the 5-minute mark.
They have 5-minutes left! Can you go take a look, Sam Kim?
- Try the balsamic sauce. - Balsamic.
The balsamic sauce that Ahn Jung-hwan made.
(Amazed)
Is it good? Is it good?
The sauce has stability.
Stability taste!
- It's delicious. - A very stable taste.
What are you doing, Ahn Jung-hwan?
- I think he's making his ramen. - Are you making your seaweed ramen?
He said he'd make it if he had time, he must have sufficient time.
- He's using sesame seed oil. - Sesame seed oil.
- He opened the bag of ramen. - Ramen! Ramen.
(9. Make seaweed ramen by mixing seaweed with ramen)
(Seong-joo begins prepping vegetables for his sauce)
(Slowly and clumsily)
(You don't have much time)
(I don't care, I'm helping)
- He fried it really well. - Really?
- The chili is impressive as well. - Look at my chili oil.
He's starting to stir-fry his vegetables in his chili oil.
(9. Oil the pan with chili oil, add vegetables and ketchup for sauce)
Isn't there too much oil in here?
What? No, it's okay. She likes spicy food.
- That looks like an oil soup! - It's an oil soup!
- I think he's made oil soup. - No, it's okay.
(Surprised)
- How is it? - It's tasty.
I told you, it's good!
- It's good. - I told you, it's good!
I'm sure it'll taste great.
- Is it really good? - Yes, it's delicious.
Really?
- Don't you need to take this out now? - Yes, I do.
- He's taking out his fried beef! - He fried that really well.
- That's good. - Look at the color!
I'm impressed.
(Emcee Jung-hwan is finished cooking his steak as well)
- He's starting to plate. - Ahn Jung-hwan is starting to plate his dish.
He'll be able to finish his ramen too.
(10. He places his steak on top of his balsamic and abalone sauce)
(11. Scrape off burnt skin from paprika and cut into bite-sized pieces)
- He has time. - I think he's done.
You have two-minutes left! Two-minutes!
(Automatic applause)
Look at his luxurious move.
- That's amazing. - He's doing that on purpose.
You look cool.
I'm proud seeing the emcees cook so well.
(12. Add shaved lemon peels, juice and olive oil on top of steak)
On the other hand, Kim Seong-joo looks nervous.
- I need time. Can I get an extra minute? - No, you can't!
- One more minute! - You have exactly 15-minutes.
This needs to cook a bit longer.
I need this to start boiling.
He already has corn starch mixed with water.
He has to add it since he's out of time.
It's not boiling yet.
You have one-minute left!
- His seaweed ramen is finished. - You have one-minute left!
He has a minute left after making two dishes.
Amazing! He's adding green onion as garnish.
(Who is this guy?)
Seriously?
He hasn't stopped smiling since he started cooking.
It's because I'm cooking for Na-Rae, a person I like.
Ahn Jung-hwan has finished his dish!
You have six...
Five! Four!
Three! Two!
One!
We're all done!
- I'm done! - Kim Seong-joo has finished as well!
(Good job)
Did you two really cook this in 15-minutes?
You two did really well. Thank you very much.
I wonder why I was worried for them. I shouldn't worry about other stars.
Worrying about stars.
(Skirt steak with balsamic abalone sauce)
(Emcee Jung-hwan's Teriusteak)
- Should I eat the ramen first, since it can get soggy? - As you like.
(Full of seaweed)
You put a lot of seaweed in here.
Seaweed is good for the body.
This isn't a post-natal care center.
How can you put in that much seaweed?
- You should've cut the seaweed. - She has seaweed noodles.
I wanted her to eat the seaweed like noodles.
I think you put too much seaweed in.
It's fun cutting seaweed with your teeth.
- Seaweed is good for drinkers. - There's more seaweed than noodles.
There's too much seaweed.
Isn't it hot?
The seaweed is endless.
(Nervous)
(How will his seaweed ramen taste?)
She's savoring the taste.
This tastes like...
you put seaweed in ramen.
(Feeling secure)
It's nothing special, it just tastes like he put seaweed in ramen!
I thought it might be different.
I know how it already tastes by her one statement.
I know exactly how it tastes.
- I'm sorry. - It's okay.
- That's not the main dish. - Yes, this is the main dish.
She's moving onto the main dish.
- She's going to taste the steak first. - I'm so curious.
- It's tender. - You liked medium-rare steaks.
It's tender.
He cooked it perfectly.
- He did. - He cooked it perfectly medium-rare.
- He cooked well, didn't he? - Yes.
You can put some sauce on top and eat it together.
- Aren't you nervous, Jung-hwan? - Of course.
The sauce smells sweet. I love the smell.
He made it preferable for women.
Terius of the kitchen, a dish made by Ahn Jung-hwan.
(Clapping)
We automatically keep clapping whenever she claps.
The sauce has abalone in it as well.
Teriusteak.
- I added minced abalone. - My goodness.
Honestly, I thought he put in too much balsamic sauce.
- Is it sour? - I thought it might be sour.
It's actually sweet from the onions and the abalone gives it texture.
It makes you regain your appetite.
- Try the paprika. - I bet it's good.
(Looking serious)
(Clapping)
(Happy)
- The paprika! - It taste different after being smoked.
- Do you like the paprika. - It's so good. - She likes the paprika.
She's eating more of the paprika than the steak.
- It's got to be sweet. - On the other hand...
Kim Seong-joo is starting to look grim.
- He wants you to hurry. - He's afraid his dish is getting soggy.
- Take your time eating. - Okay.
(A spicy Sichuan sweet and sour sauce with crispy fried tenderloin beef)
(Emcee Seong-joo's Yeon-bok-style Sweet and Sour Beef)
I actually...
dipping my fried beef into the sauce.
He spread it all over when she likes dipping it into the sauce!
What do we do?
Try the one on the edge with the least amount of sauce.
She's tasting Kim Seong-joo's take on Yeon-bok-style sweet and sour beef.
(Surprised)
- Does it smell good? - This is from a Chinese restaurant.
(Chef Lee Yeon-bok is looking forward to his student's dish)
I didn't hear any crispy sounds.
She's looking at him.
- She's tasting it again. - All in one bite.
(She can't seem to hide her smile)
(Clapping)
What the heck? Why are we clapping again?
This is sort of a scam.
Why? Why is it a scam?
- This totally... - Totally what?
- It totally tastes like Chef Lee Yeon-bok made it. - Really?
How is this possible?
This has been dunked in the sauce all this time.
When you put your fork into it...
you can hear that it's still crisp.
It's still crisp.
I fried it twice.
- Did you fry it twice? - Yes, I hear it's crisper that way.
It's amazing you fried it twice with all that you had going on.
She can't believe he made this dish.
Yes, it's true. I made that dish.
Come here, Guk-joo. Come and taste these. They're incredible.
This is Teriusteak that Ahn Jung-hwan cooked.
How do you like it?
(Surprised)
The sauce is amazing.
- It's like Chef Sam Kim's style. - Is it?
- I'd believe it if you told me Sam Kim made this. - The dish's balance is spot on.
- It's a total Italian dish. - Thank you.
I like the texture of the garlic in his steak sauce. It's nice and crispy.
It's not too strong and he made it perfectly.
I put in two types of garlic, minced and sliced.
Two styles of garlic?
- I'm so surprised. - Next. - The sweet and sour beef is more surprising.
Yeon-bok-style sweet and sour beef.
- I tend to spread my sauce. - It fits her preference.
How can you dip these individually? There's so many.
You need to hurry up and eat it.
Was Na-rae's reaction honest or was she lying?
(Surprised)
Wow!
- How is it? - I'm being serious when I say the sauce is perfect.
- Really? It's perfect for you? - The beef is still crispy and...
the beef's texture isn't chewy or tough.
It's so tender. I'm not sure, but I'd say the beef melts in your mouth.
You should try it, Chef Lee Yeon-bok.
Yes, your student's sweet and sour beef.
What do you think?
(All together)
(Clapping)
(Feeling grateful)
- The sauce is really good. - Isn't it? - I was so surprised.
Really? We should try it as well.
The chefs are tasting the dish.
- It's really good. - You did a great job!
It's delicious!
This is hard.
The final decision is up to Park Na-Rae.
Number one is Ahn Jung-hwan and number two is Kim Seong-joo.
- How did you guys sit here and watch this all these years? - I pressed a button.
She pressed a button.
Our special second battle for the show's third anniversary.
It was emcee Kim Seong-joo versus Ahn Jung-hwan!
Please, show us the result!
Kim Seong-joo!
(Emcee Seong-joo gets his first star after...
three-years on "Take Good Care of the Fridge")
Congratulations!
- Your first win! - Congratulations.
Wow, this is quite moving.
Let's stop filming.
- I feel so bad. - He told us to stop filming.
Why did you choose Kim Seong-joo's dish?
I don't like sauce being spread on top and that's why I was surprised.
Sweet and sour beef with sauce on it was actually delicious.
- That's amazing. - This feels very strange.
There's a mixture of emotions and I'm getting teary.
- It's moving, isn't it? - When the word "Win" lit up under my name...
it's an emotion only a person, who has earned a star can feel.
We'll put a star on Kim Seong-joo, the winner.
He won her Chinese clover wine too.
- Here is your star. - Congratulations!
Here is your Chinese clover wine as well.
"Take Good Care of the Fridge's" third anniversary special.
We'll begin our second team cooking battle.
Group C's name is Poongyideuk!
Our name is All-Natural!
Group D's name is All-Natural!
Kim Poong is starting to get on their nerves.
(Check and check mate)
He's smashing everything.
(Suffocating team matches)
Who will compete against Yoo Hyun-soo and Jung Ho-young?
For the first time on our show, our guests will have a cooking battle.
I really think, I might pee in my pants.
I'm being serious.
Look how fast they are! Look at their speed!
- Oh my god! - It's popped open! It popped!
Did it pop?
Which team will be champion for our first team tournament match?
- He's using his Japanese-cuisine skills. - Wink for us! Wink!
(Guk-joo likes it)
Who will be the champion?
Come on, shrimp.
Hello.
She's getting up. She's standing up.
(Which team made Guk-joo dance?)
(Every Monday nights at 9:30)
Subtitles by OnDemandKorea