黑白大廚：料理階級大戰 - 第7集 線上看
黑白大廚：料理階級大戰 - 第7集 線上看
#黑白大廚 #黑白大廚：料理階級大戰 #第7集 #ep7 #線上看
黑白大廚, 黑白大廚:料理階級大戰,第7集,ep7,線上看
#黑白大廚 #黑白大廚：料理階級大戰 #第7集 #ep7 #線上看
黑白大廚, 黑白大廚:料理階級大戰,第7集,ep7,線上看
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TVTranscript
00:00:00The voting for the Black-and-White Team Competition has ended.
00:00:08Judge Ahn Sung-jae, please give your comment.
00:00:14First of all, I think each chef's color was used to create a concept.
00:00:21Looking at each person, I thought,
00:00:23Oh, that's how he felt.
00:00:26I enjoyed it so much.
00:00:29As I ate the meat jeon of the Black-and-White Team,
00:00:32I felt the scent of red pepper oil and something sour.
00:00:36I felt like I was eating cold noodles at once.
00:00:39As you said, it's actually a Sichuan cold noodle sauce.
00:00:42I think it's a little warm.
00:00:44I think what you felt was exactly what we intended.
00:00:47Oh, I got caught as I intended.
00:00:50I'd like to ask you about the sweet and sour pork.
00:00:53What's amazing is that I've never had sweet and sour pork with mashed potatoes.
00:00:58But I thought it wouldn't go well with this.
00:01:01I was surprised.
00:01:02Oh, this is how it tastes.
00:01:04Did you mix the broth that was boiled with potato and sweet and sour pork?
00:01:09I made it with Western plum.
00:01:11I thought I'd put the boiled meat separately.
00:01:14The team member thought it would be nice to add some broth.
00:01:19So I put it in, and it tasted so good.
00:01:22I made it thinking it was a good choice.
00:01:25I think you made the best choice by adjusting it step by step.
00:01:31No, I just went because I was sure it would be delicious.
00:01:35Oh, that's right. That's a relief.
00:01:37Because I didn't insist on it until the end.
00:01:40I'm glad I insisted on it until the end.
00:01:43Then I'll reveal the results of the two judges' votes first.
00:01:50Which team did you choose? Please reveal it.
00:01:55Why are you revealing that?
00:02:04No, you have to bury it together.
00:02:06Wow.
00:02:27Wow.
00:02:28Wow.
00:02:36Wow.
00:02:47Wow.
00:02:57Wow.
00:02:58Wow.
00:03:04Oh, my God.
00:03:05Oh, my God.
00:03:07Oh, my God.
00:03:08It's a close match.
00:03:09Oh, my God.
00:03:10There's a lot of soil inside.
00:03:11I think there's a lot more soil.
00:03:13There's a lot of soil.
00:03:14There's a lot.
00:03:15What's going on?
00:03:20Team Triple Star currently has 45 votes.
00:03:24Team Cho Eun-joo has 45 votes.
00:03:27Wow, that's a close match.
00:03:29Wow.
00:03:30Oh, there are 10 things that haven't been removed yet.
00:03:33How did this happen?
00:03:38Which team will survive?
00:03:43Which team will survive?
00:03:48Wow.
00:03:49Wow.
00:03:50Wow.
00:03:51Team Triple Star, 55 votes.
00:03:55Team Cho Eun-joo, 45 votes.
00:03:58Team Triple Star survived.
00:04:05Oh, my God.
00:04:06Wow, that's a close match.
00:04:09Oh, he's crying.
00:04:12Please tell us how you feel about the survival team.
00:04:19I can't speak well.
00:04:25I didn't cry when I won against Master 14.
00:04:30We got together and worked together, and the result was so good.
00:04:33I'm crying because I'm so happy.
00:04:35Thank you for believing in me and following me.
00:04:39We had a good teamwork, so we were able to make good food.
00:04:43Thank you for the delicious food.
00:04:49It would have been nice if we had a better teamwork.
00:04:52I should have changed it when I asked if I wanted to change the team at the end.
00:04:57This is the era.
00:05:05Black and white team battle, fish room team battle.
00:05:15The white team is Choi Yeon-seok and the black team is the Fire Man.
00:05:22I think it's going to be a fight between the experienced and the free souls.
00:05:28There are people who have more experience than me, and there are people who have been cooking for the rest of their lives.
00:05:33I have a lot of experience, so I have a lot of skills.
00:05:40There are two Japanese chefs.
00:05:42He's really good at cutting.
00:05:44I can handle fish well and I'm confident.
00:05:51Do you want to be a chef?
00:05:54Yes, I want to be a chef.
00:05:57If I lose, I'm a really bad guy.
00:06:03I'm going to take responsibility for everything.
00:06:05Instead, I think the leader should take the lead.
00:06:11I'm the youngest, but I'm 19 years old.
00:06:14I can't play games.
00:06:16The average age of the unemployed is almost the same as my parents.
00:06:22You must be tired, so I'll send you home and let you rest.
00:06:26I thought the composition of the team was the best.
00:06:29I think I'm an Avenger.
00:06:34All the young chefs are full of energy.
00:06:40The goddess of loyalty has the advantage of Chinese food that we don't do.
00:06:44I think it's going to be a fun dish.
00:06:46Who's the head chef of the five of us?
00:06:49I think it's good for those who have experience.
00:06:52I thought we should trust each other and proceed with the menu.
00:07:01Now, let's start the black and white team match.
00:07:10Let's go!
00:07:16Please trust me and follow me.
00:07:22You have to use fish.
00:07:24I'll write down what comes to mind.
00:07:27I'll write down what comes to mind when I think of fish.
00:07:32That team is already moving.
00:07:36Fish?
00:07:39All right, all right.
00:07:43Wow, that's fast.
00:07:44You're good.
00:07:45Awesome.
00:07:46What should I do?
00:07:47I'm going to use it all.
00:07:48All three?
00:07:51It's okay.
00:07:52It doesn't matter if it doesn't shake.
00:07:55I'll go get the scallops.
00:07:57I'll go get some, too.
00:07:59Wait a minute.
00:08:00Wait a minute.
00:08:01Scallops?
00:08:03It's okay.
00:08:04I think that team is going to take everything.
00:08:10That team is going to take everything.
00:08:16That team can't use scallops anymore.
00:08:19They're taking all the scallops.
00:08:22They took everything.
00:08:24You're so mean.
00:08:26Please put them all together.
00:08:34We have to win.
00:08:35First of all, we don't have enough ingredients.
00:08:38First of all, the clam oil tasted good, but we didn't have enough.
00:08:43I think the chef's ability to choose and select good ingredients is more than half.
00:08:50There's something higher than the chef in the kitchen.
00:08:52Ingredients, right?
00:08:53All right.
00:08:54We're going to put the ingredients in first.
00:08:57Chef, go get the scallops.
00:09:01Chef, bring me 70 of those over there.
00:09:04Two chefs, start with seven flatfish.
00:09:07You have to get the ingredients first.
00:09:09It's more advantageous to get the ingredients first and make the recipe with those good ingredients.
00:09:14Scallops are the most versatile.
00:09:16You can use them for anything.
00:09:17It's less than 100.
00:09:19If you're going to use it, you have to take it all.
00:09:21That's right.
00:09:22Wow, this is a little...
00:09:25Why did you bring so many?
00:09:27Chef, wait a minute.
00:09:31Chef!
00:09:32Okay, okay.
00:09:34There's octopus, right?
00:09:35Okay, let's focus more.
00:09:37You don't have to shake it.
00:09:38You have octopus, right?
00:09:39We can't use it anyway because we brought all the seop and scallops.
00:09:42Right?
00:09:43Then, except for seop and scallops, what we can use is fish and octopus.
00:09:46Wow, it's huge.
00:09:47Daegam, Daegam.
00:09:49It's about 3.5kg.
00:09:52I'm taking all the fish right now.
00:09:54Decide on the fish first.
00:09:55Flatfish.
00:09:56Flatfish.
00:09:57Let's go with flatfish first.
00:09:58Let's go with flatfish and octopus first.
00:09:59No, we have to decide on the menu.
00:10:01Okay.
00:10:02Okay.
00:10:03Okay, then meet the chef and come back.
00:10:05Okay.
00:10:06We'll get the flatfish first, and octopus first.
00:10:08Okay, let's wait there.
00:10:09Okay.
00:10:10Okay.
00:10:11No, let's go together.
00:10:12The man has to go get the flatfish first.
00:10:14Then I'll go see the sauce.
00:10:16He's the leader we picked, but he's very emotional.
00:10:20Actually, I didn't really care about taking it.
00:10:24I just need to have it.
00:10:25What's the point of going now when we've already taken everything?
00:10:27So I wanted to make the menu first.
00:10:30I got a big one.
00:10:31I got a big one.
00:10:32I got a big one.
00:10:33I got a big one.
00:10:35There's a basket in the back.
00:10:37Here.
00:10:39Let's call it a draw.
00:10:41The size of the basket is important.
00:10:44I think we'll get about 20 per one.
00:10:46Shall we go with 7?
00:10:47Shall we go with 7?
00:10:48Yes.
00:10:49How do I catch it?
00:10:50You can't, can you?
00:10:51I got it, I got it.
00:10:52Did you catch it?
00:10:53How many?
00:10:54One more.
00:10:57I got it, I got it.
00:10:58Okay!
00:10:59Okay
00:11:06Okay, okay
00:11:09We had the other oh, yeah, what's up here? We won't take him for many months. Oh, yeah, you got
00:11:23Also, how do I look at zero to go to the meeting I see
00:11:29I'll tell you one day. Thank you. We'll put you together
00:11:32Jackson to talk
00:11:34when I'm doing your inner
00:11:36Hush, yeah, but I'm ready to check out storytelling now. You're going to pass it in there
00:11:40Hansik version is almost all the way up there. We don't know
00:11:43Tim will eat a man that I didn't you check out
00:11:46Munga guarantee I see in the muscle. Let's see. No recipe. I said not a lot. Come in. It's a
00:11:51Time over. God. I'm a meerkat. We need that. Hey, God. I'm a meerkat
00:11:54I'm
00:11:57God, I'm
00:12:00Come on, it's a guy. I'm a meerkat. Yeah, that's a meerkat
00:12:06Oh, it doesn't need a month to a bus. There's a cookie. That's me. No, it's not
00:12:10Jadon, it doesn't just want to tell you to look at how to go check it out. Keep them in a sauce
00:12:16But there's up to go give it up to texture go up to that now
00:12:20Yeah, I'm going to tell you so I was in my own
00:12:23to put in a new money. I don't think that is an
00:12:26environment
00:12:27We didn't look up on
00:12:29him
00:12:31Marry, can you tell me to get a choice? I get him down in a way. You know
00:12:36That's enough. So what you have a problem on Joe?
00:12:39so she may have a single to go to
00:12:42Bungalow, you know what I want to do. Oh, yeah, so I'm just a little bit. Oh, yeah, so we've got to say
00:12:47We're gonna clean scallop. Yeah. Yes. Gallop. You're okay. So 준비하시면 될 것 같아요. 프랩 다음에 아 조리로 들어갈 거거든요
00:12:56You can have a meeting here
00:12:59You can have a meeting here
00:13:05You can have a meeting here
00:13:09You can have a meeting here. Yes. Yes. Yes
00:13:13I have a lot of time
00:13:16The menu isn't set, but we've got the ingredients and we've got the menu. We'll start the meeting first. Let's get them all together
00:13:22We've got a lot of stuff in the big frame, and now we've got a lot of food that's going to have an impact on our place
00:13:27We've got scallops and we've got everything we wanted to do at the beginning
00:13:32To be honest, we've just got the head of a bullet. I think we need to use this as our ingredients
00:13:36I think the menu that the team has to do has to win
00:13:40I think we have to go for the powerful menu. Let's do what we're good at
00:13:42Let's do it.
00:13:43Let's do it.
00:13:44Let's do it.
00:13:45We have three Italian chefs, so let's go with risotto base.
00:13:48Let's go with rice, octopus, and risotto.
00:13:49Okay.
00:13:50Rice, octopus, and risotto.
00:13:51I'm going to put seafood on the tomato base.
00:13:53I'm going to use Chinese-style mala chili oil or some kind of oil.
00:13:56The spicy point is Chinese-style chili?
00:13:59Yes, let's think about it.
00:14:00Tomato base and risotto.
00:14:01Let's go with risotto base.
00:14:03But the risotto inside...
00:14:07Okay, we have to focus.
00:14:09It's moving a lot.
00:14:10I think risotto is good.
00:14:13I'm going to go with Chinese-style...
00:14:16But I think it's too Chinese-style.
00:14:18Risotto?
00:14:19Yes.
00:14:20With seafood.
00:14:21Tomato base?
00:14:22If we decide on the sauce, we can't go back.
00:14:26We're going to develop the menu as we do it.
00:14:29Let's test it first.
00:14:30Let's test it first.
00:14:31Let's prepare the fish fillet and test it right away.
00:14:33Please prepare the fish and octopus.
00:14:34I'll start with the octopus.
00:14:36Then the base work...
00:14:38Chili oil.
00:14:39Let's think about the ingredients as we go.
00:14:42What's the menu today?
00:14:43Today, we're going to make seaweed soup with flatfish.
00:14:47Seaweed soup?
00:14:48Yes.
00:14:49We're going to make seaweed soup with flatfish as the main dish.
00:14:53Isn't this flatfish?
00:14:54Yes, it's flatfish.
00:14:55Isn't it flatfish seaweed soup?
00:14:57The title is a bit weird.
00:14:59It's weird, right?
00:15:00I was looking forward to it, but it's flatfish seaweed soup.
00:15:04We don't have flatfish, so we're going to replace it with flatfish.
00:15:07Flatfish has a much sweeter broth, but flatfish has a blander taste.
00:15:12These guys can cover that.
00:15:16He and Seop will make the sweet and clean taste of flatfish seaweed soup.
00:15:22I don't have money, so I want to eat abalone porridge.
00:15:24If Seol-ah is the only one, I'm going to make abalone porridge with this.
00:15:28He said it's seaweed soup.
00:15:29He said it's seaweed soup.
00:15:30Is it really seaweed soup?
00:15:31Yes, he said it's seaweed soup.
00:15:32Really?
00:15:33What kind of food will come out?
00:15:46It's going to boil soon, right?
00:15:47It's going to boil soon.
00:15:56What's the menu here?
00:15:57This is an Italian-based risotto.
00:16:00I'm going to put Chinese-style grilled octopus and sea bream.
00:16:04What about the sea bream?
00:16:05I'm thinking about how to cook the sea bream.
00:16:09I'm going to trim it and put it on top.
00:16:11You haven't decided yet, have you?
00:16:12I'm going to put it on top, but I'm going to develop it.
00:16:15We didn't have a choice in the beginning.
00:16:20Why was it so late?
00:16:21Didn't you know you'd take it all from there?
00:16:23I think we were too formal.
00:16:25Did you need scallops?
00:16:28I think it would have been better if there were scallops.
00:16:30I didn't feel good.
00:16:32It's not that good.
00:16:37Is tomato base okay?
00:16:39What?
00:16:40Tomato base?
00:16:41I think it's okay.
00:16:42Tomato?
00:16:43It's tomato, but the sauce we put on top is Chinese.
00:16:46Spicy
00:16:48I'm thinking of a mild risotto with a sticky Chinese sauce.
00:16:56Sticky Chinese sauce?
00:16:58Wait a minute.
00:17:06I think it's better to think about the sauce while cooking.
00:17:10Octopus sauce
00:17:11Let's trim the main ingredients first, boil them, and then think about the sauce.
00:17:15Take out the skin of the fillet.
00:17:18I'll throw away the fin.
00:17:21I'll wash it here and give it to the chef.
00:17:28Chef Ahn will handle the fish well.
00:17:32He's a master, so he's good at it.
00:17:39I'm confident in the knife because I'm a sea chef and a Japanese chef.
00:17:44Even if you cut the fish, you can use the texture of the fish.
00:17:52I took care of it in the pre-treatment process.
00:17:56This restaurant is different.
00:17:59Cut the fish into bite-sized pieces.
00:18:10There's a big difference in the amount of sauce.
00:18:18It's like cutting kimchi from a distance.
00:18:20I want you to wipe the blood.
00:18:22Cut the fish into bite-sized pieces.
00:18:25The chef is no joke.
00:18:28He's really good at catching fish.
00:18:36There's a reason I chose seafood.
00:18:38My hands are really fast right now.
00:18:40Cut the fish into bite-sized pieces.
00:18:44Cut the fish into bite-sized pieces.
00:18:46Cut the fish into bite-sized pieces.
00:18:52I'm going to smell the fish.
00:18:54I'm going to mix it up.
00:19:0740 minutes.
00:19:11My hands are really fast, right?
00:19:14Cut the white part of the green onion.
00:19:16I'll do it with you.
00:19:21This is all.
00:19:23There's too little green onion.
00:19:26I want more green onion.
00:19:29Is there not enough green onion?
00:19:31There's not enough.
00:19:33I'll ask.
00:19:38Excuse me.
00:19:40The ingredients left in the pantry.
00:19:42If you can borrow it, I'll use it.
00:19:44What kind of ingredients?
00:19:46If you don't use green onion, can we use it?
00:19:48We haven't seen the menu yet.
00:19:54You took all the seafood.
00:19:58How much green onion?
00:20:00We'll use what's left.
00:20:02We'll be back in about 30 minutes.
00:20:04I'll be back in 30 minutes.
00:20:1030 minutes later.
00:20:14I was embarrassed.
00:20:16Did you come to tease me on purpose?
00:20:18How can I borrow green onion?
00:20:20Nope.
00:20:28We have about 10 scallops.
00:20:30If you need it, I'll give it to you.
00:20:3210 scallops?
00:20:34I'll take it.
00:20:36Can I use green onion?
00:20:38Can I use green onion?
00:20:40I'll bring it.
00:20:44I have to feed 100 people with 10 scallops.
00:20:46Does that make sense?
00:20:48The scallops you brought were like stones.
00:20:54We got scallops.
00:20:56We don't need scallops anymore.
00:21:02We'll give you this much.
00:21:04Please give me a little more.
00:21:16Where is the head chef?
00:21:18Why do you keep coming?
00:21:20Can I use green onion?
00:21:22Can I use green onion?
00:21:24How many times are you coming?
00:21:26How many green onions do you need?
00:21:28I'll take what's left.
00:21:32I'll give you half of the scallops.
00:21:42I hope you make a great dish.
00:21:46I'm here on purpose.
00:21:50Chef is a material.
00:21:52Chef Choi took too many green onions.
00:21:54I tasted it with chives.
00:21:58He kept taking green onions.
00:22:00I don't have it.
00:22:04Do you need a lot of green onions?
00:22:06I don't think it's in the U.S.
00:22:10Chef Choi is...
00:22:12He's the only one who knows.
00:22:14I think he's making something other than Korean food.
00:22:16Clean up the stations around you.
00:22:18Gather in the middle.
00:22:20Yes.
00:22:32I'll get ready now.
00:22:34He's ready.
00:22:38Now...
00:22:40There are 142 minutes left.
00:22:42We're going to test it in the middle.
00:22:44The thick part of the fillet.
00:22:46I'm going to take one at 80 degrees and one at 70 degrees.
00:22:48I'm going to put four pieces in.
00:22:50I'm going to put two pieces in.
00:22:52I'm going to see the texture.
00:22:54It's important to cook it softly.
00:22:56I think it's going to be different
00:22:58from putting it in as a whole.
00:23:00Is it 70 minutes?
00:23:02I think it's 60 degrees.
00:23:04Try it.
00:23:06It's a little more salty.
00:23:0870 degrees is much softer.
00:23:10Like seaweed soup.
00:23:12I want you to fry seaweed.
00:23:18I'm going to try it.
00:23:24I'm going to die
00:23:26because my mother is here.
00:23:34I don't think
00:23:36it's as good as I imagined.
00:23:38Sir.
00:23:40Yes?
00:23:42Then the fish will be salted
00:23:44and the chili oil will be used at the end.
00:23:46The sashimi is floating.
00:23:48After floating like sashimi,
00:23:50I think it'll be delicious
00:23:52if you sprinkle hot chili oil on it.
00:23:54Let's add a touch of Chinese food
00:23:56to the base of Western food.
00:23:58I think I've got the overall frame.
00:24:00Otherwise, I don't think
00:24:02I can proceed.
00:24:04Put the risotto on top of the fish.
00:24:06Sprinkle chili oil on top of it
00:24:08and cook it.
00:24:10Is chili oil on top of the risotto?
00:24:12It's sprinkled on top of the fish.
00:24:14It's always like this.
00:24:16It's very thin.
00:24:18It's going to be like sashimi.
00:24:20Okay.
00:24:22What about the plating?
00:24:24Uh...
00:24:26If there's a circle,
00:24:28spread the risotto in a circle.
00:24:30Four pieces of fish sashimi.
00:24:32Put the paprika long like this
00:24:34and put the chili oil here.
00:24:36Anyway, there's an octopus.
00:24:38There's an octopus.
00:24:40Wait a minute.
00:24:42Okay.
00:24:44You have to tell me exactly.
00:24:46You have to change the whole thing.
00:24:48You have to change the whole thing.
00:24:50I've decided on the sauce and risotto.
00:24:52Tomato.
00:24:54If you go with tomato risotto,
00:24:56what do you have to prepare?
00:24:58First of all, as you wish.
00:25:00First of all, you have to see
00:25:02if you're going to use garlic or onion.
00:25:04Chef.
00:25:06Can I make the sauce a little sour?
00:25:08The sauce with the bell pepper?
00:25:10If it's too sour...
00:25:12Don't put too much acidity?
00:25:14Tomato base has acidity.
00:25:16I don't think I need a lot of acidity.
00:25:18A little spicy?
00:25:20I think a little acidity would be good.
00:25:22I think the leader should do it like this.
00:25:24I think it's not working out.
00:25:26I think it's not working out.
00:25:28Paprika garnish.
00:25:30Can you give me some ideas?
00:25:32Paprika garnish?
00:25:34I think we need to marinate it in salt.
00:25:36I think we need to marinate it in salt.
00:25:38You don't have to heat it up any more.
00:25:42It's all about combining each other's food.
00:25:44It's all about combining each other's food.
00:25:46I think we tried to trust and rely on each other.
00:25:48There's a leader in any organization.
00:25:50You have to tell the leader
00:25:52to go left, right,
00:25:54or forward.
00:25:56Are you still thinking about it?
00:26:04Two pieces?
00:26:06Three.
00:26:32This is three pieces.
00:26:34This is three pieces.
00:26:58I have a question.
00:27:00How are you going to cook this?
00:27:02How are you going to cook this?
00:27:04Pan-fry and saute.
00:27:06So small.
00:27:08It's going to overcook.
00:27:10One side.
00:27:14Anyway, we don't have 200.
00:27:16There's only one per plate.
00:27:18Two pieces.
00:27:20I know.
00:27:24You said 150?
00:27:26You have to cut the scallops
00:27:28You have to cut the scallops
00:27:30into 150 pieces.
00:27:32150 pieces.
00:27:34Three pieces.
00:27:36Two pieces.
00:27:38Then 200?
00:27:40Chef, you miscalculated.
00:27:42It's not enough, is it?
00:27:46I miscalculated.
00:27:48I've been thinking about it.
00:27:50I've been thinking about it.
00:27:52The leader has to take responsibility.
00:27:54So that we can use it as much as possible.
00:27:56So that we can use it as much as possible.
00:27:58We only have 55.
00:28:00We only have 55.
00:28:06If you cut it in half, it's going to cook too much.
00:28:08If you cut it in half, it's going to cook too much.
00:28:10You have to take it out right away.
00:28:12You have to take it out right away.
00:28:14You have to take it out right away.
00:28:20Please check the cook.
00:28:40Very light.
00:28:42Steamed fish.
00:28:44Scallops sliced in.
00:28:46Very quick cook.
00:28:48I thought their flavor was too boring.
00:28:56Can I give you an idea?
00:28:58Can I give you an idea?
00:29:00Can you fry this one?
00:29:02And then steam the scallop.
00:29:06It's going to cook so fast.
00:29:08Trust me.
00:29:10Trust me.
00:29:14He said yes.
00:29:16So I said ok.
00:29:18You're the leader. I trust you.
00:29:20When you make a team leader,
00:29:22When you make a team leader,
00:29:24sometimes a team leader is too stubborn.
00:29:26sometimes a team leader is too stubborn.
00:29:28Sometimes a team leader is too stubborn.
00:29:30That's ok.
00:29:32That's ok.
00:29:34That's ok.
00:29:36First, they bring the meat to the kitchen.
00:29:41The other team is still doing the gourami.
00:29:44Now the gourami is much more greasy than the yellowtail.
00:29:47I expect it to fit into the dish.
00:29:50I want to make it delicious by intuition.
00:29:53Boil the raw fish thinly.
00:29:55With oil from a medium-wand,
00:29:57The oil is being sprinkled and cooked.
00:29:59I use medium-wand oil.
00:30:04I put also cutlassfish there.
00:30:06I added gochujang, which is a Chinese-style red pepper oil with a strong scent.
00:30:11The red pepper oil came out really well.
00:30:13When making risotto, the most important thing is to make the broth.
00:30:17So I used vegetables, sea bream head, scallops, and seabass broth to make the broth.
00:30:25After preparing the octopus, I steamed it in a pressure cooker.
00:30:36100 servings of risotto?
00:30:38Oh, that's a lot.
00:30:41Shouldn't we start now?
00:30:43Let's decide on the amount.
00:30:4420g for one serving of rice?
00:30:47If it's 20g, it's 2kg.
00:30:48If it's 20g, it's 2kg.
00:30:49Shall we make it 2kg?
00:30:502kg...
00:30:51I don't know.
00:30:54Is it possible?
00:30:56I have to make it all and clean it up an hour before.
00:31:01Wait a minute.
00:31:03Shouldn't we start cooking risotto?
00:31:07Let's start cooking risotto.
00:31:13Don't we have to start cooking risotto?
00:31:15Risotto is done in 20 minutes.
00:31:18It's done in 20 minutes.
00:31:20100 servings come out in 20 minutes?
00:31:22Really?
00:31:23100 servings come out in 20 minutes.
00:31:252kg...
00:31:262kg?
00:31:28I don't understand.
00:31:30I don't know because I haven't done it.
00:31:32I know.
00:31:33I think they're nervous because they've never done risotto before.
00:31:39If the rice goes on the plate too quickly, it can be overcooked, it can be too cold, and the concentration can be too thick.
00:31:48I was preparing slowly.
00:31:58Give me that.
00:31:59Here?
00:32:00Yes.
00:32:02I'm nervous.
00:32:04It's too thin.
00:32:06I can't even look at this.
00:32:15I'm sorry to keep telling you, but if this doesn't work, it's all done.
00:32:19It's working, right?
00:32:20Okay.
00:32:21I don't have to ask anymore.
00:32:23It's okay.
00:32:32How long are you going to plate it?
00:32:3550 minutes.
00:32:3650 minutes?
00:32:37Let's do 50 minutes.
00:32:4040 minutes left.
00:32:41Yes.
00:32:4240 minutes before plating.
00:32:51Is it okay because the risotto is overcooked?
00:32:53It's in now.
00:32:54It's in?
00:32:55Yes.
00:32:56If the risotto doesn't come out, I can't go out.
00:32:58Are you going to put it on now?
00:33:00It's already up.
00:33:01No, it's too early now.
00:33:03No, it's supposed to end in 50 minutes.
00:33:05No, from 50 minutes.
00:33:08If you start in 50 minutes, you only have 30 minutes left.
00:33:10Plating time.
00:33:13I agreed that the risotto would come out in 50 minutes and start plating.
00:33:16If you have to start in 50 minutes,
00:33:19that's a bit of a timing.
00:33:26Then let's do one.
00:33:27Is it okay?
00:33:28Instead, let's do one and raise it slowly.
00:33:30Slowly.
00:33:31You can adjust the speed.
00:33:33In my opinion,
00:33:35I think it's better to just finish it in advance than to make it tight.
00:33:37If the risotto comes out now,
00:33:39it should come out quickly,
00:33:41but it doesn't work.
00:33:42There's no time.
00:33:43Should I go down?
00:33:44Risotto is the most important.
00:33:45Because we all match the timing.
00:33:46Is it for testing?
00:33:47No, it's not for testing.
00:33:48It's going to come out now.
00:33:49It can come out.
00:33:50How many minutes will it come out?
00:33:52The plating has to go in.
00:33:54My voice is getting louder now.
00:33:56Plating is not a division,
00:33:58but it changes a lot into a superdivision.
00:34:01The result.
00:34:02When will it come out?
00:34:03I asked this,
00:34:05but they didn't give me a definite answer.
00:34:07I was so frustrated at that time.
00:34:09I'm a little upset.
00:34:10Some people have to start now.
00:34:12Some people think it will end too soon.
00:34:15Whether it's a leader or someone who's got the right timing,
00:34:18If I said, let's go,
00:34:20I think I would have gone there.
00:34:22Because you didn't give me a definite leader,
00:34:24I was a little confused about where to focus.
00:34:27I can do it no matter what.
00:34:29I'll just take care of it.
00:34:55Here you go.
00:34:58Seaweed soup.
00:34:59How is that going to be plated?
00:35:00I'm really curious.
00:35:01We make a theme called seaweed soup
00:35:03and reinterpret the Korean taste.
00:35:08If you make the same recipe as seaweed soup,
00:35:10you can't get that taste.
00:35:11You have to cook it differently.
00:35:14Is it hot?
00:35:16Seaweed?
00:35:22He's going to seaweed.
00:35:24Oh, was that seaweed?
00:35:46Okay.
00:35:48Raw cream in seaweed soup with perilla oil?
00:35:52If you put it in the cream, it's soft.
00:35:55And overall, it turns into a gentle feeling.
00:35:59The dish I pursue is a special familiarity.
00:36:03I can't imagine the taste, but it's very familiar.
00:36:08I'm going to put this in.
00:36:09I'm going to put this in.
00:36:10I'm going to put this in.
00:36:11I'm going to put this in.
00:36:12It's very familiar.
00:36:15Five of these.
00:36:16Five of these.
00:36:17Five of these.
00:36:18I'm going to give you this much sauce.
00:36:24I think this is enough.
00:36:26That's the sauce, right?
00:36:27That's right. That's why it's seaweed soup.
00:36:29It's a familiar taste, but it's made with a completely different texture.
00:36:33I love the idea.
00:36:34Korean and Western.
00:36:3670 minutes left.
00:36:38It's almost done.
00:36:39Almost done.
00:36:40Okay.
00:36:43I'm going to boil the radish and make it round.
00:36:47Scallops.
00:36:49I'm going to prepare four pieces of scallops, radish, and scallops.
00:36:55And fried green onion.
00:36:56Fried green onion.
00:36:57Crunchy green onion.
00:36:59I think the teamwork was really good because everyone did a good job.
00:37:04This is a piece, right?
00:37:05I'll try it.
00:37:09It's really hard.
00:37:12I think you can prepare everything for plating.
00:37:15We have plenty of time.
00:37:2650 seconds.
00:37:27We have to start in 50 minutes.
00:37:28Yes.
00:37:30The fish is done.
00:37:31Yes.
00:37:32Shall we plate one right away?
00:37:33Yes.
00:37:35Do you have seasoned octopus?
00:37:38Seasoned octopus.
00:37:39What?
00:37:40Seasoned octopus.
00:37:41I don't have seasoned octopus yet.
00:37:42I'll make it for you.
00:37:50I'll season the octopus.
00:37:51Can you put a portion of fish in it?
00:37:53It's all done.
00:37:56I'll use this.
00:37:57Yes.
00:38:05I think we should put the fish first when it's the hottest.
00:38:10And I think we should just put it all together.
00:38:13I think it's better to put the octopus and paprika separately and put it in a container and put it right away.
00:38:17Octopus first and paprika later.
00:38:19I think it's better to sprinkle it evenly.
00:38:21Dill and basil.
00:38:22Here it is.
00:38:29But I'm a little worried about the risotto.
00:38:32I think it's better to cook the fish strongly when it's time to cook.
00:38:41I can't cook it now.
00:38:42Really?
00:38:45It's good to do this, but since the fish is seasoned,
00:38:49it's dangerous to put it in a hot pan.
00:38:52It's all broken.
00:38:53I don't think it's going to break.
00:38:55It's broken. It's broken.
00:38:56It's open even though it's floating, so it's dangerous.
00:39:01I shouldn't have done that.
00:39:03I was a little annoyed.
00:39:04I had to go forward, but I wasn't going.
00:39:07Honestly, I don't think the teamwork was right.
00:39:09It's not easy to control it all at once.
00:39:11We have to trust each other 100%.
00:39:13We have to rely on each other and achieve good results.
00:39:19It's not easy.
00:39:20I think it'll be delicious if we put in more cooking.
00:39:22Let's put it in.
00:39:23Let's put it in.
00:39:24Let's put it in.
00:39:26Where's the torch?
00:39:27There will be a torch. It'll come out in advance.
00:39:28We need to prepare the plating.
00:39:41You must be preparing the plating.
00:39:43This is better, right?
00:39:44Yes.
00:39:45Okay.
00:39:46All right.
00:39:53Spoon.
00:39:54To the wide side.
00:39:55To the wide side.
00:39:56In the middle.
00:39:57Help me with this.
00:40:05Four. Four.
00:40:07We have to eat together.
00:40:08I'll explain it later.
00:40:10I want to try seaweed soup.
00:40:17The plate is a little...
00:40:18He's still making it over there.
00:40:19Oh, my God.
00:40:23I think it'll be hard to divide it.
00:40:29Risotto legs.
00:40:30Didn't you make risotto last time?
00:40:36Actually, when I was cooking in Naples in Italy,
00:40:38I've done it before.
00:40:40I was very confident about risotto.
00:40:43When the judges eat it,
00:40:45I'm sure they'll be able to eat it with the right texture.
00:40:47I expected it and cooked it.
00:40:55I think you're having the hardest time.
00:41:00It's heavy.
00:41:01Oh, I'm tired.
00:41:03I've been cooking for almost three hours.
00:41:05At the end, it's called Mantecare.
00:41:07It's over 10kg when you do the emulsification process.
00:41:09I have to stir it.
00:41:12I didn't have enough strength.
00:41:13It was hard.
00:41:14I think I used all my strength to eat.
00:41:19Risotto.
00:41:22One person has to spread it out.
00:41:24Then one person will put it in and one person will turn it.
00:41:27You have to match the amount.
00:41:28It's pretty. The plate is pretty.
00:41:30We have a lot of time. Slowly.
00:41:33All right. It's very pretty.
00:41:35Like this.
00:41:40Are you touching the top at the end?
00:41:42It's a fish.
00:41:45Oh, with a torch.
00:41:46Oh, fire show.
00:41:50Okay, let's go, let's go.
00:41:52We have to think about the time to move.
00:41:54Yes.
00:41:56Can I put it in like this?
00:41:57Yes, evenly.
00:41:59The scale of the plate is different.
00:42:01I'll tear it up a little shorter.
00:42:02Okay.
00:42:03Should I sprinkle smoked paprika at the end?
00:42:06No, let's just do it neatly.
00:42:07Neatly.
00:42:08A little extra?
00:42:09Slightly.
00:42:10Wow, there's a lot of plating over there.
00:42:1425 minutes left.
00:42:17Can you move it?
00:42:19Sir, I'd like a sauce, please.
00:42:24Put this on.
00:42:25Yes, sauce.
00:42:27We have enough time.
00:42:29We have enough time.
00:42:31Wow.
00:42:33It's neat.
00:42:36I don't know if there's enough time.
00:42:39Wait a minute. I think we need to push this line.
00:42:40Wait a minute. Let's go after we're done.
00:42:43Let's finish this one first.
00:42:45We need to cut this. We don't have time now.
00:42:47Is this all?
00:42:49We don't have to fill the plate a little more. It takes longer.
00:42:53We need to speed up.
00:42:54We only have one round left. Risotto.
00:42:58Should I move it?
00:42:59Yes, yes, yes.
00:43:00Sir, let's move it together.
00:43:01Yes, yes.
00:43:07It's all going out.
00:43:17When is that?
00:43:19We're in trouble.
00:43:21We have 10 minutes left.
00:43:24Please put the risotto in.
00:43:25We need to put risotto in.
00:43:26We need to put risotto in.
00:43:29The last risotto.
00:43:31They're a little scared.
00:43:34We don't have much time left.
00:43:41Are you done with the sauce?
00:43:42I think we're done.
00:43:43Okay, okay. We're done.
00:43:45Do we have more pants?
00:43:46We're done with that.
00:43:47We need to use the ones we didn't cut.
00:43:49Paprika.
00:43:50We have 5 minutes left.
00:43:53I don't think we can fill that.
00:43:55Why are there so many numbers?
00:44:01No, no. Let's try it first.
00:44:02No, no. Let's try it first.
00:44:04We have 1 minute left.
00:44:07It's like a Godzilla.
00:44:08Let's hurry up and start.
00:44:09Let's hurry up and start.
00:44:12We need to start plating.
00:44:13We need to start plating.
00:44:14We need to start plating.
00:44:155, 4, 3, 2, 1.
00:44:21The fish room is over.
00:44:31I'm not sure.
00:44:32Good job.
00:44:35Good job.
00:44:36You worked hard.
00:44:37Both teams have finished 100 plates.
00:44:43Even though we used 200 servings full,
00:44:44Even though we used 200 servings full,
00:44:45I think we made it well.
00:44:47I think we made it well.
00:44:50I think I've completed it.
00:44:53Wow, you're good.
00:44:55This is Korean rice, but the rice grains are too big and plump.
00:44:59It looks like risotto rice. Where did you get this?
00:45:02These guys are really strong, too.
00:45:07What did you cook?
00:45:09I don't know what kind of dish this is.
00:45:11Did they have a hard time?
00:45:13I think that's what I thought.
00:45:20The Baek team is similar to me.
00:45:32I'm 28 or 29 years old.
00:45:36I felt like I was starting to cook.
00:45:40I was so nervous.
00:45:42So I thought it was our birthday and made seaweed soup.
00:45:48I told you it's seaweed soup, but you can think of it as a fish course dish.
00:45:55Scallops and radish are boiled and put on top.
00:45:57It's in the middle of the sauce and the soup, so I'd appreciate it if you could eat it all at once, as if you were eating flatfish.
00:46:06The dish we prepared for the judges in Belgium is an Italian-based tomato risotto.
00:46:14I made a Chinese-style tomato risotto by adding fish sauce and sea bream to octopus and sea bream.
00:46:22Then we'll start tasting from now on.
00:46:26The judges are tasting the dishes on the table.
00:46:42We're almost always the first to eat.
00:46:44I think the spoon is the problem.
00:46:46Most of them are ours.
00:47:17The sound of glass and chopsticks when you're tasting food is very cruel.
00:47:31First of all, Chef Baek lost the first round, so if we lose to Chef Baek again, it's a shame.
00:47:39It was very threatening.
00:47:54It's too luxurious to call it just seaweed soup.
00:48:02Chef Baek is holding the plate well.
00:48:07I think we're better suited to the theme of this dish.
00:48:10I think it's well-boiled.
00:48:29I can taste all the ingredients.
00:48:35If you just taste it, you won't get sick of it.
00:48:40I think it's because of the texture of the risotto.
00:48:49I'm sure a lot of young people know that.
00:48:56I've been looking at the stars for a while now.
00:49:00When I go to a restaurant, I stand up and pretend to stretch and look at other people's faces.
00:49:10Do you have an answer?
00:49:13I thought my prediction was right.
00:49:17If that's the case, I'm going to hit you.
00:49:21The tasting is over.
00:49:26Now, let's vote for the black and white team.
00:49:32The voting is over.
00:49:55The best seafood risotto I've ever had was Napoli.
00:50:02It was better than that.
00:50:05And the most ideal thing was that you put so much effort into making risotto.
00:50:11I thought it was too much.
00:50:14But the texture of the risotto is alive.
00:50:19The texture of the risotto is alive.
00:50:26The scent, texture, and utilization of the ingredients were so good.
00:50:33I think it was good to cook the rice.
00:50:37I was so curious about the name of the seaweed soup.
00:50:46The moment I saw it, I thought it was a chef's dish.
00:50:50I knew it.
00:50:52It tastes like what I expected.
00:50:57When I eat delicious soup, I want to eat rice.
00:51:01I want to eat rice with bread, but I don't have any bread.
00:51:05I can interpret seaweed soup like this.
00:51:10If there are a lot of menus like this in Korean food,
00:51:14I think anyone in the world can eat it and try it.
00:51:21Now, let's announce the results of the black and white team's fish room battle.
00:51:29I'm confident about the taste.
00:51:32All I can do is hope to win.
00:51:36I think we'll be more stimulating and the public will like it.
00:51:42First of all, I'll reveal the results of the two judges' votes.
00:51:48Please reveal which team you chose.
00:51:55What do you think?
00:51:57I don't know.
00:51:59I think it's white.
00:52:05Team Fire Man Black Spoon
00:52:07I chose this.
00:52:09Both of you chose the black spoon.
00:52:17It looks delicious.
00:52:18I think it's going to work.
00:52:21Unexpected
00:52:26This is not easy.
00:52:32Is my dish a dish that lacks empathy?
00:52:36I hope the other judges will like my dish more.
00:52:45Then, please reveal the results of the white team.
00:52:53Is there a change this time?
00:52:55Is there a chance?
00:52:57I thought it wouldn't be pushed back if it was just a taste.
00:53:05I think it's white.
00:53:07It's black.
00:53:09I won.
00:53:11Team Fire Man Black Spoon 46 votes
00:53:15Team Fire Man White Spoon 46 votes
00:53:25Then, what about the survival team?
00:53:36Team Fire Man White Spoon 54 votes
00:53:42Team Fire Man Black Spoon 46 votes
00:53:45Team Fire Man White Spoon Survival
00:53:51Thank you for your hard work.
00:53:55Thank you for your hard work.
00:53:58Thank you for your hard work.
00:54:00If the two judges vote for us, it's over.
00:54:04Thank you for your hard work.
00:54:06Thank you for your hard work.
00:54:08Thank you for your hard work.
00:54:10Thank you for your hard work.
00:54:11I think I went back and forth between hot and cold soup.
00:54:16In fact, they are not people who cook by someone's instructions.
00:54:20They are people who actively move their team.
00:54:24They are willing to do their role so well.
00:54:27That's why I think we won.
00:54:31I think we should have had an intuitive taste.
00:54:34I think our taste was a little difficult.
00:54:38I felt that it could be disadvantageous if I ate it.
00:54:43We often say al dente.
00:54:45In the eyes of the public,
00:54:47In the eyes of the public,
00:54:49Do you think this is a little ripe?
00:54:58The rice is a little hard.
00:55:01I thought it was amazing to cook.
00:55:05There are many likes and dislikes.
00:55:08When I heard the chef explain the dish,
00:55:11I thought it would be more delicious for Koreans.
00:55:16I thought it would be more delicious for Koreans.
00:55:18To be honest, it was a shame.
00:55:20To be honest, it was a shame.
00:55:36It's really hard to play a team game.
00:55:41I couldn't show you half of what I could do.
00:55:47I still have a lot of dishes I want to cook.
00:55:50If it's a personal game, I'll win.
00:56:02What is this?
00:56:08It's scary.
00:56:11It's scary.
00:56:13It's crazy.
00:56:16It's scary.
00:56:19What is this?
00:56:23It's scary.
00:56:31Is this my seat?
00:56:36Participants.
00:56:38I've prepared a place where you can show your skills.
00:56:45Welcome to the loser's resurrection.
00:56:51I'm ashamed that I'm out.
00:56:54I think I'm back on fire.
00:57:01I don't think it's a team game.
00:57:03I'm confident in my personal game.
00:57:05Let's do it one last time.
00:57:09There's a room of ingredients in front of you.
00:57:14What is it?
00:57:17Why is it so big?
00:57:19What is it?
00:57:22What is it?
00:57:28It's crazy.
00:57:30It's crazy.
00:57:32What is it?
00:57:37Is it a convenience store?
00:57:41I have to rest.
00:57:43No, no, no.
00:57:46I'm going to have to do it right.
00:57:48I think I'm going to win with this mission.
00:57:51I'll announce the survivors.
00:57:55The top eight is a restaurant mission.
00:57:59Today's guest is a 20-person mukbang.
00:58:04It's so delicious.
00:58:06It's so exciting. It's so delicious.
00:58:08Mayonnaise Champon.
00:58:10Two are coming out now.
00:58:12It's so delicious.
00:58:15Oh, my God.
00:58:42It's so delicious.
00:58:44It's so delicious.
00:58:46It's so delicious.
00:58:48It's so delicious.
00:58:50It's so delicious.
00:58:52It's so delicious.
00:58:54It's so delicious.
00:58:56It's so delicious.
00:58:58It's so delicious.
00:59:00It's so delicious.
00:59:02It's so delicious.
00:59:04It's so delicious.
00:59:06It's so delicious.
00:59:08It's so delicious.
00:59:10It's so delicious.
00:59:12It's so delicious.
00:59:14It's so delicious.
00:59:16It's so delicious.
00:59:18It's so delicious.
00:59:20It's so delicious.
00:59:22It's so delicious.
00:59:24It's so delicious.
00:59:26It's so delicious.
00:59:28It's so delicious.
00:59:30It's so delicious.
00:59:32It's so delicious.
00:59:34It's so delicious.
00:59:36It's so delicious.
00:59:38It's so delicious.
00:59:40It's so delicious.
00:59:42It's so delicious.
00:59:44It's so delicious.
00:59:46It's so delicious.
00:59:48It's so delicious.
00:59:50It's so delicious.
00:59:52It's so delicious.
00:59:54It's so delicious.
00:59:56It's so delicious.
00:59:58It's so delicious.
01:00:00It's so delicious.
01:00:02It's so delicious.
01:00:04It's so delicious.
01:00:06It's so delicious.
01:00:08It's so delicious.
01:00:10It's so delicious.
01:00:12It's so delicious.
01:00:14It's so delicious.
01:00:16It's so delicious.
01:00:18It's so delicious.
01:00:36It's so delicious.
01:00:38It's so delicious.
01:00:40It's so delicious.
01:00:42It's so delicious.
01:00:44It's so delicious.
01:00:46It's so delicious.
01:00:48It's so delicious.
01:00:50It's so delicious.
01:00:52It's so delicious.
01:00:54It's so delicious.
01:00:56It's so delicious.
01:00:58It's so delicious.
01:01:00It's so delicious.
01:01:02It's so delicious.
01:01:04It's so delicious.
01:01:06It's so delicious.
01:01:08It's so delicious.
01:01:10It's so delicious.
01:01:12It's so delicious.
01:01:14It's so delicious.
01:01:16It's so delicious.
01:01:18It's so delicious.
01:01:20It's so delicious.
01:01:22It's so delicious.
01:01:24It's so delicious.
01:01:26It's so delicious.
01:01:28It's so delicious.
01:01:30It's so delicious.
01:01:32It's so delicious.
01:01:34It's so delicious.
01:01:36It's so delicious.
01:01:38It's so delicious.
01:01:40It's so delicious.
01:01:42It's so delicious.
01:01:44It's so delicious.
01:01:46It's so delicious.
01:01:48It's so delicious.
01:01:50It's so delicious.
01:01:52It's so delicious.
01:01:54It's so delicious.
01:01:56It's so delicious.
01:01:58It's so delicious.