1 00:00:01,800 --> 00:00:04,867 [Losa] Korean people... We're very humble 2 00:00:06,066 --> 00:00:09,000 and we don't like to brag. 3 00:00:09,000 --> 00:00:12,166 [Jun] I'm going to honorably and humbly... 4 00:00:12,166 --> 00:00:14,367 -kick their ass. -[Emma] Okay. 5 00:00:14,367 --> 00:00:16,367 [laughs] It's like, "Game on." 6 00:00:16,367 --> 00:00:19,266 [Esther] Their technique, on another level, 7 00:00:19,266 --> 00:00:20,600 and that's the Korean way. 8 00:00:21,100 --> 00:00:22,567 [Jun] Twenty minutes? 9 00:00:22,567 --> 00:00:24,367 I thought it was 20 second. 10 00:00:24,367 --> 00:00:26,100 [Emma] And I'm watching the time... 11 00:00:26,100 --> 00:00:27,066 dwindle away. 12 00:00:27,066 --> 00:00:28,767 Just do one of these. 13 00:00:28,767 --> 00:00:30,867 Oh, my gosh. 14 00:00:30,867 --> 00:00:33,100 [Alyse] We're known for very strong flavors. 15 00:00:33,100 --> 00:00:34,433 Like fully sweating. 16 00:00:34,433 --> 00:00:36,266 -[Esther] Let's go, chefs! -[Alyse] Come on, chefs. You can do it. 17 00:00:36,266 --> 00:00:37,200 Finish up strong, 18 00:00:37,200 --> 00:00:38,300 -[Esther] Come on, guys. -[Chris] Whoo! 19 00:00:38,300 --> 00:00:39,767 [Esther] I'm gonna have a heart attack. 20 00:00:41,867 --> 00:00:43,166 There's two types of Koreans. 21 00:00:43,166 --> 00:00:45,266 There's the humble ones like me, 22 00:00:45,266 --> 00:00:46,967 and there's also the crazy ones... 23 00:00:46,967 --> 00:00:48,000 like me. [laughs] 24 00:00:48,000 --> 00:00:50,100 [crackling] 25 00:00:50,100 --> 00:00:53,000 In my career, I work with a lot of Michelin-star chefs, 26 00:00:53,000 --> 00:00:55,400 Chef Joel Robuchon, Alain Ducasse, 27 00:00:55,400 --> 00:00:57,266 mainly French cuisine. 28 00:00:57,266 --> 00:01:00,300 As I got older, I realized how important it is 29 00:01:00,300 --> 00:01:03,867 to know where you came from, your history, your lineage. 30 00:01:03,867 --> 00:01:05,000 [speaks Korean] 31 00:01:05,000 --> 00:01:06,567 [chomps, laughs] 32 00:01:06,567 --> 00:01:08,567 My style of cooking is royal cuisine 33 00:01:08,567 --> 00:01:10,400 with a modern flair. 34 00:01:10,400 --> 00:01:12,967 In royal cuisine, everything looks effortless, 35 00:01:12,967 --> 00:01:15,100 but there's a lot of thought behind it. 36 00:01:15,100 --> 00:01:19,266 We think about seasonality, color, texture. 37 00:01:19,266 --> 00:01:21,367 I wanna win Chopped for my parents. 38 00:01:21,367 --> 00:01:23,500 They came to a country not knowing the language, 39 00:01:23,500 --> 00:01:27,166 but worked every day to put food in our belly, 40 00:01:27,166 --> 00:01:29,166 and I'm always forever grateful. 41 00:01:29,967 --> 00:01:31,000 Ta-da! 42 00:01:33,000 --> 00:01:34,200 Um... 43 00:01:34,200 --> 00:01:36,467 I do get a lot of the stage fright, 44 00:01:36,467 --> 00:01:38,400 but I think I'm getting a lot better. 45 00:01:39,000 --> 00:01:41,066 Sometimes. [laughs] 46 00:01:42,100 --> 00:01:44,100 I am chef, co-owner of C as in Charlie 47 00:01:44,100 --> 00:01:45,967 in New York City. 48 00:01:45,967 --> 00:01:48,767 My restaurant is Korean tapas style. 49 00:01:48,767 --> 00:01:49,834 Mushrooms down. 50 00:01:49,834 --> 00:01:52,667 The foundation comes from our childhood memories, 51 00:01:52,667 --> 00:01:56,500 those flavors from Korea, which I can never forget. 52 00:01:56,500 --> 00:01:58,967 Our family moved to Atlanta, Georgia, 53 00:01:58,967 --> 00:02:01,300 when I was 11 years old. 54 00:02:01,300 --> 00:02:06,000 So my style of food, it's certainly Korean and American... 55 00:02:06,000 --> 00:02:06,967 all at once. 56 00:02:07,500 --> 00:02:08,500 Excellent. 57 00:02:08,500 --> 00:02:10,567 I'm very hard to beat 58 00:02:10,567 --> 00:02:14,700 because I have one of the busiest restaurant in the city. 59 00:02:15,567 --> 00:02:16,634 Delicious. 60 00:02:17,567 --> 00:02:20,367 [Jun] I'm a Korean chef from Austin, Texas. 61 00:02:22,800 --> 00:02:25,166 And when you taste my food, you can taste Korea 62 00:02:25,166 --> 00:02:26,800 and Texas barbecue. 63 00:02:26,800 --> 00:02:29,166 Korean and Texas... 64 00:02:29,166 --> 00:02:30,567 perfect combination, you know? 65 00:02:31,500 --> 00:02:32,667 Alrighty. 66 00:02:32,667 --> 00:02:34,100 I grew up in Korea, 67 00:02:34,100 --> 00:02:37,166 and then I came to the United States 10 years ago, 68 00:02:37,166 --> 00:02:38,500 and I got trained 69 00:02:38,500 --> 00:02:41,467 in one of the best French restaurant in New York City. 70 00:02:41,467 --> 00:02:45,200 And I just moved to Texas Austin to pursue my dream. 71 00:02:45,200 --> 00:02:47,200 To open my own barbecue joint. 72 00:02:47,700 --> 00:02:48,900 Smoky, smoky. 73 00:02:50,100 --> 00:02:52,100 The reason why I love the Texas barbecue 74 00:02:52,100 --> 00:02:54,367 is it takes a lot of time and love. 75 00:02:54,367 --> 00:02:56,800 And if you put love in your food, 76 00:02:56,800 --> 00:02:58,667 the food come out perfect. 77 00:02:58,667 --> 00:03:00,367 It tastes like Texas. 78 00:03:00,367 --> 00:03:03,500 So for the other chefs, I'm gonna honorably 79 00:03:03,500 --> 00:03:07,500 and humbly kick their ass with my skills. 80 00:03:08,266 --> 00:03:09,266 Enjoy. 81 00:03:13,266 --> 00:03:15,266 I'm the executive chef and owner 82 00:03:15,266 --> 00:03:18,567 of Whistle Pig Korean in Bozeman, Montana. 83 00:03:18,567 --> 00:03:21,667 We had one Korean family come in and they were like, 84 00:03:21,667 --> 00:03:23,967 "There's Korean restaurant in Montana." 85 00:03:23,967 --> 00:03:26,800 They were pretty confused but happy. 86 00:03:26,800 --> 00:03:27,867 A happy confusion. 87 00:03:28,367 --> 00:03:29,700 [laughs] 88 00:03:29,700 --> 00:03:33,100 My dishes always have, um... 89 00:03:33,100 --> 00:03:34,166 Flavorful flavors? 90 00:03:34,166 --> 00:03:35,567 That sentence doesn't work. [laughs hysterically] 91 00:03:36,767 --> 00:03:40,300 Korean cuisine is a lovely mixture 92 00:03:40,300 --> 00:03:42,667 from Chinese influences 93 00:03:42,667 --> 00:03:45,200 as well as some Japanese influences. 94 00:03:45,200 --> 00:03:47,500 Lot of garlic, soy, 95 00:03:47,500 --> 00:03:50,767 this wonderful culture of fermentation. 96 00:03:50,767 --> 00:03:56,066 Gochujang has this savory, rich umami flavor to it. 97 00:03:56,066 --> 00:04:00,266 So I was adopted from Korea when I was three and a half 98 00:04:00,266 --> 00:04:03,667 to a white family on Cape Cod. 99 00:04:03,667 --> 00:04:07,867 Oh, yeah, I would definitely feel imposter syndrome 100 00:04:07,867 --> 00:04:10,100 when it comes to cooking Korean food, 101 00:04:10,100 --> 00:04:14,100 because I did not grow up in a Korean family 102 00:04:14,100 --> 00:04:16,667 winning Chopped would help me forever 103 00:04:16,667 --> 00:04:19,367 say, "Shut up," to my imposter syndrome. 104 00:04:22,767 --> 00:04:24,000 Hello, chefs. 105 00:04:24,000 --> 00:04:25,266 -[Emma] Hello! -Hi, Ted. 106 00:04:25,266 --> 00:04:27,100 [Ted] We are thrilled to welcome you 107 00:04:27,100 --> 00:04:30,100 to a very special Korean cuisine battle. 108 00:04:30,100 --> 00:04:33,567 You each have a strong Korean culinary point of view, 109 00:04:33,567 --> 00:04:35,467 and we want you to celebrate 110 00:04:35,467 --> 00:04:37,700 and share that with us through your dishes. 111 00:04:37,700 --> 00:04:39,000 I'm so ready. 112 00:04:40,066 --> 00:04:41,500 Appetizer basket is yours. 113 00:04:45,166 --> 00:04:46,100 Open it up. 114 00:04:47,400 --> 00:04:49,200 Oh, okay. 115 00:04:49,200 --> 00:04:50,467 Oh. 116 00:04:50,467 --> 00:04:52,567 [Ted] And you'll be working with jokbal. 117 00:04:52,567 --> 00:04:53,500 Smells delicious. [chuckles] 118 00:04:53,500 --> 00:04:56,100 Jokbal, it's a late night snack. 119 00:04:56,500 --> 00:04:58,767 Jokbal is pork feet, 120 00:04:58,767 --> 00:05:00,467 very common dish in Korea. 121 00:05:00,467 --> 00:05:02,767 Cucumber kimchi. 122 00:05:02,767 --> 00:05:04,266 [Ted] Cucumber kimchi. 123 00:05:05,667 --> 00:05:06,967 Hell, yeah. 124 00:05:06,967 --> 00:05:08,400 [Ted] Canned mackerel. 125 00:05:08,400 --> 00:05:09,667 [Jun] My favorite. 126 00:05:10,867 --> 00:05:12,200 -Huh. -[Ted] And Yuja compote. 127 00:05:12,200 --> 00:05:13,166 Yuja? 128 00:05:13,166 --> 00:05:14,367 [Eric] Everything is really familiar. 129 00:05:14,367 --> 00:05:16,266 It looks like items when I'm really hungry 130 00:05:16,266 --> 00:05:17,867 late at night. [chuckles] 131 00:05:19,066 --> 00:05:21,166 [Ted] You'll have 20 minute for your first plates. 132 00:05:23,600 --> 00:05:24,700 Time starts now. 133 00:05:24,700 --> 00:05:26,567 -[Esther] Let's go. -[judges whooping] 134 00:05:26,567 --> 00:05:29,000 Let's go chefs, make us proud. 135 00:05:33,867 --> 00:05:36,000 [Ted] We have an excellent judging panel, 136 00:05:36,000 --> 00:05:38,266 all obsessed with Korean cuisine. 137 00:05:38,266 --> 00:05:39,867 Chef Chris Oh. 138 00:05:39,867 --> 00:05:41,667 Esther Choi. 139 00:05:41,667 --> 00:05:43,867 And food editor, Alyse Whitney. 140 00:05:43,867 --> 00:05:46,400 We're calling this our Seoul searching competition, 141 00:05:46,400 --> 00:05:48,567 S-E-O-U-L that is. 142 00:05:48,567 --> 00:05:50,567 What will you be searching for? 143 00:05:50,567 --> 00:05:52,266 [Alyse] I'm looking for their soul. 144 00:05:52,266 --> 00:05:53,367 We wanna know their story, 145 00:05:53,367 --> 00:05:55,767 and I think that a lot of us will resonate with them. 146 00:05:55,767 --> 00:05:58,900 [Esther] This basket is so uniquely Korean. 147 00:05:58,900 --> 00:06:00,567 So jokbal, pig trotters. 148 00:06:00,567 --> 00:06:02,367 It is very gelatinous. 149 00:06:02,367 --> 00:06:05,767 It's like unctuous and soft and chewy 150 00:06:05,767 --> 00:06:07,100 and tender, all at the same time. 151 00:06:07,100 --> 00:06:09,300 But Koreans love jokbal's. 152 00:06:09,300 --> 00:06:10,867 -specifically Korean women... -Woman. 153 00:06:10,867 --> 00:06:12,867 -Yes. -...because it's great for our skin. 154 00:06:12,867 --> 00:06:14,400 -That's our collagen. -That why we're so beautiful. 155 00:06:14,400 --> 00:06:15,900 -[laughs] -Lots of jokbal. 156 00:06:17,800 --> 00:06:20,100 [Eric] Jokbal, this is my late night snack. 157 00:06:20,100 --> 00:06:23,100 When I go out drinking with my friends. 158 00:06:23,767 --> 00:06:25,700 I think I can make jokbal ssam, 159 00:06:25,700 --> 00:06:27,300 which is a lettuce wrap. 160 00:06:28,367 --> 00:06:31,066 I'm making a fried jokbal ssam 161 00:06:31,600 --> 00:06:32,900 and yuja sauce. 162 00:06:35,367 --> 00:06:37,200 Right behind you. 163 00:06:37,200 --> 00:06:39,367 The jokbal itself is already cooked, 164 00:06:39,367 --> 00:06:43,066 but I wanted to approach it as if it fits a chicharrones. 165 00:06:43,066 --> 00:06:45,200 Fry them until very crisp. 166 00:06:46,266 --> 00:06:47,667 [Esther] The canned mackerel, 167 00:06:47,667 --> 00:06:50,567 it is a very specific flavor. 168 00:06:50,567 --> 00:06:53,767 You can maybe break it down into a sauce, 169 00:06:53,767 --> 00:06:56,166 like kind of use it as fish sauce. 170 00:06:56,166 --> 00:06:58,800 Chef Jun, what are you making for us today? 171 00:06:58,800 --> 00:07:02,300 [Jun] I'm making smoked jokbal and mackerel. 172 00:07:02,300 --> 00:07:04,867 -Very innovative. Okay. -[Esther] Oh, it's smoked. All right. 173 00:07:04,867 --> 00:07:06,367 [Jun] I'm born and raised in Korea, 174 00:07:06,367 --> 00:07:09,900 and I don't wanna make the food that I grow up with. 175 00:07:09,900 --> 00:07:11,900 I'm gonna use all my knowledge and skill 176 00:07:11,900 --> 00:07:13,800 to create a new thing. 177 00:07:13,800 --> 00:07:17,700 I just wanna bring Southern barbecue spin 178 00:07:17,700 --> 00:07:18,800 to Korean ingredient. 179 00:07:23,700 --> 00:07:25,567 [Losa] For my appetizer, I decided to make 180 00:07:25,567 --> 00:07:26,667 a Korean pancake, 181 00:07:26,667 --> 00:07:28,467 because in the Korean pancake 182 00:07:28,467 --> 00:07:31,266 you can put different proteins and vegetables. 183 00:07:33,467 --> 00:07:35,266 I was inspired by this dish 184 00:07:35,266 --> 00:07:39,100 because my mother made it for me last night. [chuckles] 185 00:07:39,667 --> 00:07:40,700 [in English] 186 00:07:40,700 --> 00:07:43,100 Yes, she did it [chuckles] because I was hungry. 187 00:07:44,266 --> 00:07:46,867 I grabbed the jokbal and canned mackerel 188 00:07:46,867 --> 00:07:48,867 and add it into the pancake batter 189 00:07:48,867 --> 00:07:51,166 with the cucumber kimchi. 190 00:07:51,166 --> 00:07:53,667 [Ted] So for people who don't know Korean food at all, 191 00:07:53,667 --> 00:07:56,567 kimchi is basically a fermented, 192 00:07:56,567 --> 00:07:58,700 spicy collection of different vegetables. 193 00:07:58,700 --> 00:08:00,567 -[Esther] It's an ingredient. -[Chris] It's like a staple 194 00:08:00,567 --> 00:08:01,700 -of what it is, really. -[Esther] Yeah. 195 00:08:01,700 --> 00:08:04,100 Thanksgiving, there was the turkey, mashed potatoes, 196 00:08:04,100 --> 00:08:05,066 and kimchi. 197 00:08:07,200 --> 00:08:10,667 Grab some of this mackerel here 198 00:08:10,667 --> 00:08:13,066 Canned mackerel, it is delicious. 199 00:08:13,066 --> 00:08:15,867 It is high in fat, very flavorful. 200 00:08:15,867 --> 00:08:17,667 And I'm just like dumplings. 201 00:08:17,667 --> 00:08:19,100 They are delicious, 202 00:08:19,100 --> 00:08:20,867 especially if I fry them. 203 00:08:20,867 --> 00:08:23,000 Chef Emma, what are you making for us? 204 00:08:23,000 --> 00:08:26,066 I am making fried mandu. 205 00:08:26,066 --> 00:08:28,767 -Ooh! -[Emma] With the pork and the mackerel filling. 206 00:08:28,767 --> 00:08:30,700 And then I'm gonna make a sauce 207 00:08:30,700 --> 00:08:35,367 with the yuja and the cucumber kimchi. 208 00:08:36,300 --> 00:08:38,567 [Esther] The fact that you are even making 209 00:08:38,567 --> 00:08:40,567 mandu in less than 20 minutes, 210 00:08:40,567 --> 00:08:44,100 that takes a lot of work and a lot of time. 211 00:08:45,367 --> 00:08:48,767 Okay, chefs, you've got eight and a half minutes on the clock. 212 00:08:48,767 --> 00:08:50,700 -[Eric] Heard. -[Emma] Heard. 213 00:08:53,166 --> 00:08:55,500 The Yuja is Korean clementine. 214 00:08:55,500 --> 00:08:58,066 I'm making yuja makgeolli sauce. 215 00:08:58,066 --> 00:09:00,100 I'm taking the rice wine. 216 00:09:00,100 --> 00:09:03,266 I add xanthan gum to thicken the sauce. 217 00:09:08,667 --> 00:09:10,100 -[Jun] Ooh. -[sizzling] 218 00:09:10,100 --> 00:09:13,266 I'm thinking with the yuja compote 219 00:09:13,266 --> 00:09:15,867 and the kimchi to make a sauce. 220 00:09:19,600 --> 00:09:21,567 Bourbon go really well 221 00:09:21,567 --> 00:09:23,567 with the smokiness of my dish. 222 00:09:23,567 --> 00:09:27,000 This is the barbecue technique that I most love. 223 00:09:28,266 --> 00:09:30,600 Four and a half minutes to go, chefs. 224 00:09:30,600 --> 00:09:31,734 -[Esther] Let's go, chef's. -[Alyse] Oh. 225 00:09:31,734 --> 00:09:33,100 -Let's go. You're almost there. -[Esther] Less than... 226 00:09:33,100 --> 00:09:34,467 -...five minutes. -[Alyse] Finish strong. 227 00:09:34,467 --> 00:09:38,667 [Emma] Time is flying, and I need to start folding my mandu. 228 00:09:38,667 --> 00:09:41,767 Wow, making mandu in 20 minutes is very intense. 229 00:09:43,867 --> 00:09:45,166 [Esther] She's folding them. 230 00:09:45,166 --> 00:09:46,600 Then she has to cook these. 231 00:09:46,600 --> 00:09:48,767 [Emma] I'm not gonna lie. I'm really nervous. 232 00:09:48,767 --> 00:09:53,467 I know it's risky and I'm watching the time dwindle away. 233 00:09:53,467 --> 00:09:55,567 [Esther] There is not enough time. 234 00:09:55,567 --> 00:09:57,367 -[Chris] Oh, my gosh. -Oh, my gosh. 235 00:09:58,066 --> 00:09:59,900 [intense music playing] 236 00:10:05,767 --> 00:10:07,000 Chef behind, behind, right behind 237 00:10:11,100 --> 00:10:12,967 [Emma] Time is going faster than I thought. 238 00:10:12,967 --> 00:10:16,000 But I know I can get them in the fryer in time. 239 00:10:16,000 --> 00:10:18,667 Chef Emma, is pleating mandu so fast. 240 00:10:20,166 --> 00:10:22,567 [Emma] I run to the fryer and I drop them in. 241 00:10:22,567 --> 00:10:24,867 Behind, down the line. 242 00:10:28,767 --> 00:10:31,700 [Eric] The cucumber kimchi I'm gonna put it in a bowl 243 00:10:31,700 --> 00:10:35,867 with rice wine vinegar and a dash of the sesame oil. 244 00:10:35,867 --> 00:10:39,567 I'm chopping off the mackerels to incorporate as well. 245 00:10:40,000 --> 00:10:41,667 [fizzing] 246 00:10:41,667 --> 00:10:43,300 [Jun] I'm torching the jokbal, 247 00:10:43,300 --> 00:10:47,767 so it has even more smoky flavor. 248 00:10:47,767 --> 00:10:48,967 [Ted] Thirty seconds, chefs. 249 00:10:48,967 --> 00:10:50,667 -[Esther] Let's go, chefs. -[Alyse] Come on, chefs. 250 00:10:50,667 --> 00:10:51,800 You can do it. You can do it. 251 00:10:51,800 --> 00:10:52,900 Pull through. 252 00:10:52,900 --> 00:10:55,300 Make sure you have everything you want on it. 253 00:10:55,300 --> 00:10:56,300 Finish up strong. 254 00:10:56,300 --> 00:10:58,066 -[Chris] Let's go! -[Esther] Oh, my God! Chefs! 255 00:10:58,066 --> 00:11:00,467 [Ted] All right, chefs. Don't drop the ball now. 256 00:11:01,066 --> 00:11:06,467 Ten, nine, eight, seven, six, 257 00:11:06,467 --> 00:11:12,300 five, four, three, two, one. 258 00:11:12,300 --> 00:11:14,300 -Time's up. Please step back. -[Chris] Whoa! [chuckles] 259 00:11:14,300 --> 00:11:15,166 [Alyse clapping] Yeah. 260 00:11:15,166 --> 00:11:17,300 -Wow! -Wow! 261 00:11:17,300 --> 00:11:19,200 [all clapping] 262 00:11:19,200 --> 00:11:20,266 [Jun] Tougher than I thought. 263 00:11:20,266 --> 00:11:22,300 Twenty minutes? I thought it was 20 second. 264 00:11:22,300 --> 00:11:23,867 But I did my best. 265 00:11:23,867 --> 00:11:25,400 I showed them who I am. 266 00:11:28,967 --> 00:11:31,567 [Emma] When I look over at Chef Eric's dish, 267 00:11:31,567 --> 00:11:33,100 I'm feeling nervous. 268 00:11:33,100 --> 00:11:35,667 The competition is really tight. 269 00:11:35,667 --> 00:11:38,400 So far, it's been a great journey and I just-- 270 00:11:38,400 --> 00:11:40,300 I hope it keeps on going. 271 00:11:47,467 --> 00:11:50,000 Four chefs who love Korean cooking 272 00:11:50,000 --> 00:11:52,700 just made appetizers with jokbal, 273 00:11:53,400 --> 00:11:54,700 cucumber kimchi, 274 00:11:55,266 --> 00:11:56,500 canned mackerel 275 00:11:57,266 --> 00:11:58,700 and yuja compote. 276 00:12:00,100 --> 00:12:02,467 Chef Losa, please tell us about your first course? 277 00:12:02,467 --> 00:12:05,467 So I made a Korean pancake 278 00:12:05,467 --> 00:12:09,066 made like a little gastrique with the yuja. 279 00:12:09,066 --> 00:12:12,467 How do you feel being here celebrating Korean cuisine? 280 00:12:12,467 --> 00:12:14,266 You know, it makes me really proud 281 00:12:14,266 --> 00:12:16,700 because our cuisine was so quiet 282 00:12:16,700 --> 00:12:18,967 for the longest time, so secretive. 283 00:12:18,967 --> 00:12:22,000 Korean people were very humble, 284 00:12:22,000 --> 00:12:24,700 and we don't like to brag, 285 00:12:24,700 --> 00:12:27,800 but I think our food and our culture, we should brag. 286 00:12:28,266 --> 00:12:29,667 [Ted] That's great. 287 00:12:29,667 --> 00:12:31,066 [Chris] Growing up wasn't a profession 288 00:12:31,066 --> 00:12:33,100 that was celebrated in our culture. 289 00:12:33,100 --> 00:12:35,867 But now, to see so many Korean chefs 290 00:12:35,867 --> 00:12:39,266 killing it in the industry, I mean, I'm gonna cry. 291 00:12:39,266 --> 00:12:40,467 [Esther] Yeah, right? 292 00:12:40,467 --> 00:12:42,000 This is a really special moment, you guys. 293 00:12:42,567 --> 00:12:43,667 [Alyse] Yup. 294 00:12:43,667 --> 00:12:45,300 -Yeah. -It was a little bit of a gamble 295 00:12:45,300 --> 00:12:46,800 to put all of the ingredients... 296 00:12:46,800 --> 00:12:48,500 -[Losa chuckles] Yeah. -...basically into one pancake, 297 00:12:48,500 --> 00:12:49,567 'cause what if it had burned? 298 00:12:49,567 --> 00:12:50,967 What if-- What if something had gone awry? 299 00:12:50,967 --> 00:12:54,100 But you managed to cook a perfect jeon for us. 300 00:12:54,100 --> 00:12:56,400 [Chris] I love how you use the jokbal in the jeon 301 00:12:56,400 --> 00:12:59,100 because you get kind of that chewy texture. 302 00:12:59,100 --> 00:13:02,000 The one thing that kind of gets lost is the cucumber kimchi. 303 00:13:03,100 --> 00:13:05,000 But the sauce is really delicious. 304 00:13:05,000 --> 00:13:08,166 The sweetness of the yuja great pairing with the jeon. 305 00:13:08,166 --> 00:13:09,367 Thank you so much. 306 00:13:09,367 --> 00:13:11,900 [Ted] Okay. Next up, Chef Eric. 307 00:13:11,900 --> 00:13:15,467 I have for you a fried jokbal ssam. 308 00:13:15,467 --> 00:13:17,867 The jokbal itself I wanted to approach it 309 00:13:17,867 --> 00:13:21,400 as if it fits a chicharrones with yuja vinaigrette. 310 00:13:24,600 --> 00:13:26,300 The presentation was beautiful, 311 00:13:26,300 --> 00:13:29,667 seeing the cabbage wrapped around the wonderful filling. 312 00:13:29,667 --> 00:13:32,000 My concern was that the jokbal, 313 00:13:32,000 --> 00:13:34,300 because they were fried after being braised, 314 00:13:34,300 --> 00:13:36,000 were a little bit um, tough. 315 00:13:37,367 --> 00:13:39,367 [Chris] So Chef, I would have maybe just used, like, 316 00:13:39,367 --> 00:13:42,000 the tips of the cabbage to go with a thinner portion, 317 00:13:42,000 --> 00:13:44,100 'cause cabbage has such a neutral flavor 318 00:13:44,100 --> 00:13:46,100 that it kind of like muddles out the rest 319 00:13:46,100 --> 00:13:47,500 of the ingredients in the dish. 320 00:13:48,500 --> 00:13:50,867 [Esther] The sauce is good, but very, very subtle. 321 00:13:51,500 --> 00:13:52,700 I think that you could go 322 00:13:52,700 --> 00:13:55,000 a little heavier on the seasoning. 323 00:13:55,000 --> 00:13:57,066 Like, more, more Seoul, you know? 324 00:13:57,066 --> 00:13:58,767 [chuckles] I see what you did there. 325 00:13:58,767 --> 00:14:00,200 -[Chris laughs] -[Esther chuckles] More Seoul. 326 00:14:00,200 --> 00:14:01,600 Thank you. 327 00:14:01,600 --> 00:14:03,767 Next up, we have Chef Emma. 328 00:14:03,767 --> 00:14:07,300 So I have prepared for you a fried mandu 329 00:14:07,300 --> 00:14:09,400 filled with the pork and mackerel. 330 00:14:09,400 --> 00:14:12,900 And then I use the cucumber kimchi and yuja 331 00:14:12,900 --> 00:14:14,800 to make a lovely, 332 00:14:14,800 --> 00:14:17,066 sweet and sour dipping sauce for it. 333 00:14:17,066 --> 00:14:18,767 [Ted] Okay. 334 00:14:18,767 --> 00:14:20,667 What inspired you to go in this direction, Chef? 335 00:14:20,667 --> 00:14:23,900 I was adopted from Korea when I was three and a half. 336 00:14:23,900 --> 00:14:26,900 So I grew up in a white family. 337 00:14:26,900 --> 00:14:30,266 My parents would do a Korean culture camp every year, 338 00:14:30,266 --> 00:14:32,400 and we would fold a mandu together, 339 00:14:32,400 --> 00:14:34,767 learn taekwondo and do fan dances. 340 00:14:34,767 --> 00:14:38,500 So this is just like a little taste of my childhood. 341 00:14:38,500 --> 00:14:40,300 [Alyse] I'm adopted from Korea as well, 342 00:14:40,300 --> 00:14:41,767 and I went to Korean culture camp. 343 00:14:41,767 --> 00:14:43,567 So your story is very special to me. 344 00:14:44,867 --> 00:14:46,700 [Esther] And I could tell, that you have made 345 00:14:46,700 --> 00:14:48,500 hundreds and thousands of mandu... 346 00:14:48,500 --> 00:14:50,800 -[chuckles] -[Esther]...by your mandu that you made today. 347 00:14:50,800 --> 00:14:53,166 There's lots to do in 20 minutes, 348 00:14:53,166 --> 00:14:55,967 and it's very impressive that you got all of that done. 349 00:14:55,967 --> 00:14:57,100 -Thank you, Chef. -[Esther] Yeah. 350 00:14:57,100 --> 00:14:59,767 I am obsessed with the crunch, 351 00:14:59,767 --> 00:15:02,400 and I forgot that you used jokbal, 352 00:15:02,400 --> 00:15:04,367 because it imitated ground pork 353 00:15:04,367 --> 00:15:05,767 the way that you chopped it, really fine. 354 00:15:06,266 --> 00:15:07,867 Yes. Thank you. 355 00:15:07,867 --> 00:15:09,300 [Chris] The one thing, I wish the fillings a little bit more like, 356 00:15:09,300 --> 00:15:10,233 -fluffier. -[Esther] Yes. 357 00:15:10,233 --> 00:15:12,600 Uh, to kind of get like, that pillowy texture 358 00:15:12,600 --> 00:15:14,800 and, like definitely needed enough spice. 359 00:15:14,800 --> 00:15:17,166 Like, look at your judges. 360 00:15:17,166 --> 00:15:18,266 Like spice it up. 361 00:15:18,266 --> 00:15:20,500 Show us your, like, real potential and personality. 362 00:15:21,200 --> 00:15:22,266 Noted. [chuckles] 363 00:15:22,266 --> 00:15:23,700 -[Ted] All right. -Thank you, Chef. 364 00:15:24,166 --> 00:15:25,300 Finally, Chef Jun. 365 00:15:25,800 --> 00:15:27,000 I made for you guys... 366 00:15:27,567 --> 00:15:30,000 [Jun reading] 367 00:15:34,000 --> 00:15:35,500 [cutlery clinking] 368 00:15:37,700 --> 00:15:40,467 [Esther] You did a lovely job in treating the jokbal. 369 00:15:40,467 --> 00:15:42,967 The smokiness worked so nicely 370 00:15:42,967 --> 00:15:46,567 with the sauce that you made, the yuja and cucumber. 371 00:15:46,567 --> 00:15:49,066 But I feel like you could have manipulated 372 00:15:49,066 --> 00:15:51,467 some of the other ingredients a bit more. 373 00:15:51,467 --> 00:15:54,100 [Alyse] I agree. It feels a little bit 374 00:15:54,100 --> 00:15:55,567 incomplete in that. 375 00:15:55,567 --> 00:15:57,700 You kind of just have the basket ingredients 376 00:15:57,700 --> 00:15:59,600 very beautifully plated. 377 00:15:59,600 --> 00:16:02,567 But we wanna showcase the skills of your cooking. 378 00:16:02,567 --> 00:16:04,867 [Chris] You know this in between like two buns, 379 00:16:04,867 --> 00:16:06,667 even like, you're doing barbecue, right? 380 00:16:06,667 --> 00:16:09,266 Some white bread, it'd be amazing with this. 381 00:16:09,266 --> 00:16:11,867 Uh, but all in all, I enjoyed the sauce. 382 00:16:11,867 --> 00:16:13,700 I enjoyed the textures of the cucumbers, 383 00:16:13,700 --> 00:16:14,867 the fish, even the fish. 384 00:16:14,867 --> 00:16:17,000 Like, I like the little like, fishy bites that you take 385 00:16:17,000 --> 00:16:17,867 with the jokbal. 386 00:16:18,367 --> 00:16:19,300 Thank you. 387 00:16:20,867 --> 00:16:21,867 Thank you, chefs. 388 00:16:23,600 --> 00:16:26,000 [Jun] I just tried to show who am I. 389 00:16:26,000 --> 00:16:29,767 And I think in that purpose, I think I, I did great. 390 00:16:32,066 --> 00:16:33,867 [Eric] I have no regrets with the dish. 391 00:16:33,867 --> 00:16:37,467 The Korean cuisine is mainly focused 392 00:16:37,467 --> 00:16:38,867 towards entree dishes, 393 00:16:38,867 --> 00:16:40,200 so I don't wanna get chopped. 394 00:16:40,200 --> 00:16:41,700 I'm not gonna get chopped. 395 00:16:53,900 --> 00:16:57,467 So whose dish is on the chopping block? 396 00:17:06,000 --> 00:17:07,900 Chef Jun, you've been chopped. 397 00:17:08,367 --> 00:17:09,500 Judges? 398 00:17:09,500 --> 00:17:10,500 [Alyse] Chef, Jun, 399 00:17:10,500 --> 00:17:12,567 we loved your approach 400 00:17:12,567 --> 00:17:15,100 to incorporating your love of Southern barbecue 401 00:17:15,100 --> 00:17:16,166 and Korean food. 402 00:17:16,166 --> 00:17:19,066 However, there was a lack of creativity 403 00:17:19,066 --> 00:17:22,266 as far as transforming the ingredients in the basket. 404 00:17:23,500 --> 00:17:25,166 And so we had to chop you. 405 00:17:25,700 --> 00:17:26,700 Appreciate it. 406 00:17:26,700 --> 00:17:28,400 All your advice. Thank you so much. 407 00:17:28,967 --> 00:17:30,200 Thank you so much, Chef. 408 00:17:30,200 --> 00:17:31,166 Thank you, Chef. 409 00:17:31,166 --> 00:17:32,700 I hundred percent agree, 410 00:17:32,700 --> 00:17:35,567 and I humbly I take their advice 411 00:17:35,567 --> 00:17:38,266 and I'm gonna use it to make me 412 00:17:38,266 --> 00:17:39,967 greater and bigger as a chef. 413 00:17:43,567 --> 00:17:45,767 Chef Emma, Chef Eric, Chef Losa. 414 00:17:45,767 --> 00:17:47,400 Second basket awaits. 415 00:17:51,467 --> 00:17:52,467 Open it up. 416 00:17:53,800 --> 00:17:54,767 Okay. [chuckles] 417 00:17:54,767 --> 00:17:56,567 It's very interesting. [chuckles] 418 00:17:56,567 --> 00:17:58,900 [Ted] You've got Korean fried chicken. 419 00:17:58,900 --> 00:18:00,166 [Emma in sing-song voice] Chicken. 420 00:18:00,166 --> 00:18:01,266 [Eric] Fried Chicken. 421 00:18:01,266 --> 00:18:03,266 This is a popular dish in our restaurant. 422 00:18:03,800 --> 00:18:04,767 [Ted] Eggplant. 423 00:18:04,767 --> 00:18:06,900 Beautiful eggplant. 424 00:18:07,367 --> 00:18:09,000 I love it. 425 00:18:09,000 --> 00:18:10,567 -Galbi! -[Ted] Korean short ribs. 426 00:18:10,567 --> 00:18:11,967 [Emma] Oh, perfect Korean short ribs. 427 00:18:11,967 --> 00:18:14,400 Okay, now I have two proteins. 428 00:18:14,400 --> 00:18:16,000 What am I gonna do? [laughing] 429 00:18:16,900 --> 00:18:19,100 [Ted] And sweet potato noodles. 430 00:18:21,567 --> 00:18:23,667 Thirty minutes to make great plates. 431 00:18:24,667 --> 00:18:25,767 Time starts now. 432 00:18:25,767 --> 00:18:27,000 -[Esther] Let's go, chefs. -[Alyse] Let's go, chefs. 433 00:18:27,000 --> 00:18:29,767 -Yes. Tell us what you got. -Bring us the flavor. 434 00:18:29,767 --> 00:18:32,300 [Emma] I got the gochujang and the gochugaru. 435 00:18:34,767 --> 00:18:37,166 [Ted] Kind of feels to me as if these three chefs might 436 00:18:37,166 --> 00:18:38,867 be pretty evenly matched. 437 00:18:38,867 --> 00:18:40,667 I think it's anyone's game at this point. 438 00:18:40,667 --> 00:18:42,166 I think with the appetizer round 439 00:18:42,166 --> 00:18:44,367 they all did a phenomenal job. 440 00:18:44,367 --> 00:18:45,600 I do think that they can be 441 00:18:45,600 --> 00:18:47,467 a little bit bolder in this round. 442 00:18:47,467 --> 00:18:49,400 I wanna see their true selves come out more 443 00:18:49,400 --> 00:18:50,867 like their personality come out. 444 00:18:53,367 --> 00:18:54,667 Someone have soy sauce? 445 00:18:55,567 --> 00:18:57,367 -[Eric] Yes, I have. -Okay. Take some. 446 00:18:57,367 --> 00:18:58,867 The judges say that they wanted 447 00:18:58,867 --> 00:19:00,166 a little bit more spice, 448 00:19:00,166 --> 00:19:01,867 I think... Okay. 449 00:19:01,867 --> 00:19:03,000 [laughs cunningly] 450 00:19:03,000 --> 00:19:05,767 It's like, "Game on. We can do this." 451 00:19:05,767 --> 00:19:08,367 I start marinating the meat right away. 452 00:19:08,367 --> 00:19:09,567 Soy sauce, honey, 453 00:19:09,567 --> 00:19:11,400 mirin, garlic. 454 00:19:11,400 --> 00:19:12,967 Ginger. 455 00:19:12,967 --> 00:19:14,667 -[Chris] Chef Emma? -[Emma] Yes. 456 00:19:14,667 --> 00:19:16,700 What do you got cooking over there? 457 00:19:16,700 --> 00:19:17,600 Galbi-jjim. 458 00:19:17,600 --> 00:19:19,066 -Spicy. -Oh, my gosh! 459 00:19:19,066 --> 00:19:20,233 -Okay. Ah! -[Ted] Okay, now what's that? 460 00:19:20,233 --> 00:19:24,200 Galbi-jjim is basically a soy braised Korean beef dish. 461 00:19:24,200 --> 00:19:26,000 Normally, it's braised over a long period of time 462 00:19:26,000 --> 00:19:29,000 to get that nice beef stew kind of flavor, texture. 463 00:19:29,000 --> 00:19:32,200 [Emma] I decide because it is the thinner cut. 464 00:19:32,200 --> 00:19:34,166 Okay, 30 minutes. 465 00:19:34,166 --> 00:19:36,300 Maybe I can actually be able 466 00:19:36,300 --> 00:19:38,700 to braise this in that amount of time. 467 00:19:42,266 --> 00:19:44,967 Next I start making my spicy sauce. 468 00:19:45,400 --> 00:19:47,066 Which is gochujang. 469 00:19:47,066 --> 00:19:49,567 So the fermented chili pepper paste. 470 00:19:49,567 --> 00:19:53,166 Gochugaru which is Korean chili pepper flakes. 471 00:19:53,166 --> 00:19:56,667 Chef Eric, can I steal some fish sauce from you? 472 00:19:56,667 --> 00:19:58,166 -Yes. -Thank you. 473 00:20:00,600 --> 00:20:04,500 [Eric] The entree round is the most important in Korean cuisine. 474 00:20:04,500 --> 00:20:07,200 For this round, I wanna showcase, 475 00:20:07,200 --> 00:20:08,967 Korean traditional dish. 476 00:20:10,266 --> 00:20:11,467 [Chris] Chef Eric. 477 00:20:11,467 --> 00:20:13,567 -[Eric] Yes. -What you got cooking over there? 478 00:20:13,567 --> 00:20:15,266 [Eric] So I'm making 479 00:20:15,266 --> 00:20:16,667 -a eggplant sot bap. -[Alyse exclaims] Oh! 480 00:20:16,667 --> 00:20:17,567 -Oh, sot bap -Okay. 481 00:20:17,567 --> 00:20:19,367 And with the galbi-gui 482 00:20:19,367 --> 00:20:23,066 because we love our galbi with a rice. 483 00:20:23,066 --> 00:20:25,600 So we're gonna be serving with dakgaejang 484 00:20:25,600 --> 00:20:28,100 because Korean never go wrong with soup. 485 00:20:28,100 --> 00:20:29,900 -You have a lot of work to do, Chef. -Wow. [chuckles] 486 00:20:32,367 --> 00:20:34,900 He's trying to make a full Korean meal, 487 00:20:34,900 --> 00:20:36,767 which is the rice, 488 00:20:36,767 --> 00:20:39,000 the guk, which is soup, 489 00:20:39,000 --> 00:20:42,600 the main protein, which he's making grilled short ribs. 490 00:20:42,600 --> 00:20:46,166 So he's literally making us the full Korean meal. 491 00:20:46,166 --> 00:20:47,400 [Alyse] But in 30 minutes. 492 00:20:47,400 --> 00:20:49,367 Yeah. 493 00:20:49,367 --> 00:20:53,100 [Eric] This is very tough to make in 30 minutes time frame. 494 00:20:53,100 --> 00:20:55,000 But I'm gonna do this. 495 00:20:57,467 --> 00:20:58,800 [Losa] With the Korean beef, 496 00:20:58,800 --> 00:21:01,166 I'm gonna grind it with jalapeno, 497 00:21:01,166 --> 00:21:03,467 the carrot and the chicken. 498 00:21:03,467 --> 00:21:06,033 And I'm gonna make a stuffed eggplant 499 00:21:08,467 --> 00:21:10,600 The bone, I'm gonna utilize it to make 500 00:21:10,600 --> 00:21:12,700 a really rich beef broth. 501 00:21:12,700 --> 00:21:15,100 I add anchovy and salted shrimp 502 00:21:15,100 --> 00:21:17,367 to complement more of the Korean flavors. 503 00:21:18,100 --> 00:21:19,166 [cutlery clinks] 504 00:21:20,300 --> 00:21:21,800 Fifteen minutes 505 00:21:23,867 --> 00:21:26,667 Once the eggplant is ready and tender enough, 506 00:21:26,667 --> 00:21:30,000 I stuff it with the beautiful meat mixture. 507 00:21:34,000 --> 00:21:35,867 [Emma] I wanna get a little bit of color, 508 00:21:35,867 --> 00:21:39,066 caramelization on the short ribs, 509 00:21:39,066 --> 00:21:41,767 and then I add in my spicy sauce. 510 00:21:42,867 --> 00:21:47,567 And I'm just praying that my short ribs cook in time. 511 00:21:48,166 --> 00:21:50,600 Hope you get tender enough. 512 00:21:56,166 --> 00:21:57,300 With the eggplant, 513 00:21:57,300 --> 00:22:00,266 I'm gonna make an eggplant jeon. 514 00:22:00,266 --> 00:22:03,266 I make my batter and I'm adding the minced up 515 00:22:03,266 --> 00:22:05,500 Korean fried chicken and eggplant. 516 00:22:05,500 --> 00:22:07,266 Okay, see how this goes. 517 00:22:09,266 --> 00:22:12,567 [Eric] This eggplant, I incorporate into my rice. 518 00:22:12,567 --> 00:22:15,400 It's gonna add a little more texture to the rice. 519 00:22:16,166 --> 00:22:17,133 Sweet potato noodles. 520 00:22:17,133 --> 00:22:20,100 I have to boil it until it's very tender 521 00:22:20,100 --> 00:22:21,667 before I put it into the soup. 522 00:22:22,700 --> 00:22:25,000 Chefs, less than nine minutes on the clock. 523 00:22:26,467 --> 00:22:27,567 [Losa] Already, huh? 524 00:22:28,000 --> 00:22:30,266 Eye ya ya. 525 00:22:30,266 --> 00:22:34,567 The sweet potato noodle is a very specific texture. It's very chewy. 526 00:22:34,567 --> 00:22:36,900 -And you can undercook it too. -Yeah. 527 00:22:36,900 --> 00:22:38,467 -Uh-huh. -[Chris] Undercooked noodles. 528 00:22:38,467 --> 00:22:39,567 It's almost inedible. 529 00:22:45,100 --> 00:22:47,467 [Losa] Once my eggplant is almost ready. 530 00:22:47,467 --> 00:22:48,767 And I realized, 531 00:22:48,767 --> 00:22:50,967 "Oh, my God, I didn't put the sweet potato noodles." [chuckles] 532 00:22:52,200 --> 00:22:53,066 Oh, crap. 533 00:22:53,066 --> 00:22:54,567 I almost forgot the noodles. 534 00:22:56,867 --> 00:23:00,066 [Alyse] Oh, my gosh! Chef Losa just dropped her sweet potato noodles. 535 00:23:00,066 --> 00:23:01,367 As Chris said, an undercooked 536 00:23:01,367 --> 00:23:03,500 noodle that can really ruin the dish. 537 00:23:03,500 --> 00:23:05,767 Just do one of these. 538 00:23:08,200 --> 00:23:10,767 [Losa] My noodles have to be incorporated into the mix, 539 00:23:10,767 --> 00:23:14,500 so I have to re-stuff the eggplants and plate it. 540 00:23:14,500 --> 00:23:16,200 You have to start plating, chefs. 541 00:23:16,200 --> 00:23:18,567 I'm hearing the judges saying, 542 00:23:18,567 --> 00:23:19,867 "Hurry up plate the food." 543 00:23:19,867 --> 00:23:21,567 So I'm panicking. 544 00:23:23,166 --> 00:23:25,100 One minute, chefs. 545 00:23:25,100 --> 00:23:26,800 [Esther] There is not enough time. 546 00:23:26,800 --> 00:23:28,867 -That's not enough. -[Chris] Oh, my gosh. 547 00:23:30,367 --> 00:23:31,266 -[Esther] Oh, my God. -[Alyse] Come on! 548 00:23:31,266 --> 00:23:32,266 [Esther] I'll gonna have a heart attack! 549 00:23:32,266 --> 00:23:33,667 Oh, my gosh! 550 00:23:33,667 --> 00:23:34,767 [Chris] Let's go, guys! 551 00:23:34,767 --> 00:23:36,066 -Let's go, chefs! -[Alyse] Come on, you can do it. 552 00:23:36,066 --> 00:23:37,000 -Hustle, hustle! -Oh, my gosh! 553 00:23:37,000 --> 00:23:38,133 I'm gonna, I'm gonna freak out. 554 00:23:38,133 --> 00:23:41,400 [Eric] This sweet potato noodles are very difficult. 555 00:23:41,400 --> 00:23:45,266 They're slipping away as if they're trying to escape from me. 556 00:23:45,266 --> 00:23:48,767 [Ted] Chefs, that clock is unforgiving. 557 00:23:48,767 --> 00:23:50,867 -[Chris] Let's go! -[Ted] Ten, nine... 558 00:23:50,867 --> 00:23:52,967 -You've got this. Get it on the plate. -[Ted]...eight, seven... 559 00:23:52,967 --> 00:23:55,500 -Get it on the plate. -[Ted]...six, five, 560 00:23:55,500 --> 00:23:56,467 -four... -[Esther] You can do it. 561 00:23:56,467 --> 00:23:59,166 [Ted]...three, two, one. 562 00:24:00,767 --> 00:24:01,800 Time's up. 563 00:24:01,800 --> 00:24:03,300 -[all clapping] -[Chris] What? 564 00:24:03,300 --> 00:24:05,667 -[Esther] Oh, my God! -[Alyse] Oh, my God! 565 00:24:05,667 --> 00:24:07,600 Ted. I'm gonna freaking have a heart attack. [chuckles] 566 00:24:07,600 --> 00:24:09,100 This is Chopped and you have 30 minutes, 567 00:24:09,100 --> 00:24:11,266 -and we're not kidding about that. -Uh-uh-- [sighs in relief] 568 00:24:12,900 --> 00:24:13,934 [Losa] I'm a little worried. 569 00:24:13,934 --> 00:24:16,567 Had to put new stuffing and I kind of rushed it. 570 00:24:16,567 --> 00:24:18,900 I'm not feeling that confident. 571 00:24:21,367 --> 00:24:23,567 I wish I had a little bit more time 572 00:24:23,567 --> 00:24:25,100 to braise my short ribs 573 00:24:25,100 --> 00:24:28,300 And I'm hoping that it doesn't come back to bite me. 574 00:24:33,867 --> 00:24:36,600 Judges are expecting incredible entrees 575 00:24:36,600 --> 00:24:40,767 made with Korean fried chicken, eggplant, 576 00:24:40,767 --> 00:24:44,266 Korean short ribs and sweet potato noodles. 577 00:24:45,967 --> 00:24:48,467 Chef Emma, please tell us about your main course. 578 00:24:48,467 --> 00:24:51,767 I have prepared for you a spicy galbi-jjim 579 00:24:51,767 --> 00:24:56,767 with a Korean fried chicken and eggplant jeon on top. 580 00:24:57,300 --> 00:24:58,467 [Ted] So galbi-jjim, 581 00:24:58,467 --> 00:25:00,800 what is that in the tra-- When it's made traditionally? 582 00:25:00,800 --> 00:25:04,166 Traditionally, it is probably slow braised. 583 00:25:04,166 --> 00:25:05,567 Korean short ribs. 584 00:25:05,567 --> 00:25:09,200 First of all, this is exactly what I was looking for 585 00:25:09,200 --> 00:25:10,867 when we first got here. 586 00:25:11,367 --> 00:25:12,667 Super bold flavors. 587 00:25:12,667 --> 00:25:14,066 I love the spice. 588 00:25:14,867 --> 00:25:16,467 [Alyse] I'm like, fully sweating. 589 00:25:16,467 --> 00:25:18,166 -[chuckles] I told you. -[Esther] A little too spicy. 590 00:25:18,166 --> 00:25:19,700 Are you sure you're Korean? 591 00:25:19,700 --> 00:25:22,300 -[all chuckling] -Just like a little, little glistening. 592 00:25:22,300 --> 00:25:25,100 But um, I love a crispy eggplant jeon. 593 00:25:25,100 --> 00:25:29,000 So, having a crispy eggplant, a bouncy noodle and flavorful meat, 594 00:25:29,000 --> 00:25:32,867 um, was a nice trifecta, and overall, the flavor was really there. 595 00:25:33,800 --> 00:25:36,100 [Esther] But when you cook short ribs, 596 00:25:36,100 --> 00:25:38,600 it's... it's either gonna be, like, kissed on the grill 597 00:25:38,600 --> 00:25:42,166 or really braised hard and falling off the bone. 598 00:25:42,166 --> 00:25:45,867 And when it's that in-between, the texture gets very, very tough. 599 00:25:45,867 --> 00:25:48,800 So that's kind of what ended up happening here. 600 00:25:48,800 --> 00:25:51,600 Making the right decisions always really matters. 601 00:25:52,667 --> 00:25:53,767 [Ted] Thank you, Chef Emma. 602 00:25:53,767 --> 00:25:55,500 Next up, Chef Eric. 603 00:25:55,500 --> 00:25:57,667 All right, chefs, I have for you 604 00:25:57,667 --> 00:26:00,867 eggplant sot bap with galbi-gui 605 00:26:00,867 --> 00:26:03,166 and on the side we have dakgaejang 606 00:26:03,166 --> 00:26:06,700 which is a spicy chicken soup. 607 00:26:06,700 --> 00:26:09,200 [Ted] That was very ambitious. 608 00:26:09,200 --> 00:26:11,367 Did you get everything on the plate you needed to get on there? 609 00:26:11,367 --> 00:26:14,800 Um, hopefully, everything's on it. 610 00:26:24,567 --> 00:26:26,567 [Alyse] The meat is cooked really nicely, 611 00:26:26,567 --> 00:26:28,767 and you imparted a lot of flavor in a short amount of time. 612 00:26:28,767 --> 00:26:31,166 And the chicken, um, is very tender. 613 00:26:31,166 --> 00:26:33,600 But I didn't get any noodles in my portion. 614 00:26:34,667 --> 00:26:36,166 [Chris] I didn't have any noodles, 615 00:26:36,166 --> 00:26:39,700 but it did taste very delicious. 616 00:26:39,700 --> 00:26:42,767 You basically made a dish that, you know, I think we've all grown up on. 617 00:26:42,767 --> 00:26:45,100 Very comforting, very flavorful. 618 00:26:45,100 --> 00:26:48,567 I do like the char on the beef and the marinade. 619 00:26:48,567 --> 00:26:50,600 [Esther] I actually did get noodles in mine, 620 00:26:50,600 --> 00:26:52,667 which I really enjoyed. Sorry, guys. 621 00:26:52,667 --> 00:26:53,800 [all laughing] 622 00:26:53,800 --> 00:26:56,367 This was a very ambitious play. 623 00:26:56,367 --> 00:27:01,867 But, um, I can see, uh, how technically, uh, impeccable you are as a chef. 624 00:27:02,800 --> 00:27:03,867 Thank you, Chef. 625 00:27:03,867 --> 00:27:05,867 Chef, what would winning Chopped mean for you? 626 00:27:06,900 --> 00:27:09,266 [Eric] Since I opened up my own restaurant, 627 00:27:09,266 --> 00:27:11,100 I did get a lot of the recognition. 628 00:27:11,100 --> 00:27:13,600 But for this Chopped competition, 629 00:27:13,600 --> 00:27:17,967 it's purely about me as a chef, my own point of view. 630 00:27:17,967 --> 00:27:21,567 So, winning this will prove that I can trust myself. 631 00:27:22,467 --> 00:27:23,467 [Ted] Thank you, Chef Eric. 632 00:27:23,467 --> 00:27:25,100 Next up, Chef Losa. 633 00:27:25,100 --> 00:27:28,667 I have a stuffed eggplant, 634 00:27:28,667 --> 00:27:33,400 made a very flavorful broth with some salted shrimp, 635 00:27:33,400 --> 00:27:36,967 and the bones from the short ribs. 636 00:27:36,967 --> 00:27:39,967 [Ted] Chef, what would it mean to you to win this competition? 637 00:27:39,967 --> 00:27:44,100 So during COVID, it made me reconnect with my mother 638 00:27:44,100 --> 00:27:45,867 because we were cooking side by side. 639 00:27:45,867 --> 00:27:48,166 And she taught me some stuff that I never knew. 640 00:27:48,166 --> 00:27:50,467 It reminded me how important family is. 641 00:27:50,467 --> 00:27:54,600 And I want my mom to know that, you know, she means a lot to me. 642 00:27:56,300 --> 00:27:59,166 So, I do appreciate when a chef makes 643 00:27:59,166 --> 00:28:01,667 something very subtle-flavored, very clean. 644 00:28:01,667 --> 00:28:03,400 I can taste the beef bones in the broth. 645 00:28:03,400 --> 00:28:05,767 I can taste the short rib in the stuffing. 646 00:28:05,767 --> 00:28:07,867 It is a little bit of a gamble to, kind of, put 647 00:28:07,867 --> 00:28:11,000 all of the basket ingredients into one. 648 00:28:11,000 --> 00:28:14,467 It did suffer from not being able to cook for long enough, 649 00:28:14,467 --> 00:28:17,367 and we did see you kind of battle at the last minute there. 650 00:28:17,367 --> 00:28:19,567 [Alyse] I agree with Chef Esther. 651 00:28:19,567 --> 00:28:21,700 There was an undercook on the meat, 652 00:28:21,700 --> 00:28:23,266 and, I think, the noodles, 653 00:28:23,266 --> 00:28:24,967 even though it was a little undercooked, 654 00:28:24,967 --> 00:28:28,266 they added a really nice bounce and chew within the filling. 655 00:28:28,767 --> 00:28:29,734 [Ted] Okay. 656 00:28:31,166 --> 00:28:34,000 The desert round is up next for two of you. 657 00:28:34,967 --> 00:28:36,500 [Emma] I really feel confident. 658 00:28:36,500 --> 00:28:39,967 But Eric doing the very traditional Korean meal, 659 00:28:39,967 --> 00:28:41,967 the judges all really loved. 660 00:28:43,467 --> 00:28:45,867 [Losa] Not everything went according to plan on my dish, 661 00:28:45,867 --> 00:28:49,300 but my flavors were there, which is very important. 662 00:28:56,800 --> 00:29:00,200 So, whose dish is on the chopping block? 663 00:29:11,300 --> 00:29:14,266 Chef Losa, you have been chopped. Judges? 664 00:29:14,266 --> 00:29:16,967 Chef Losa, I think your biggest enemy 665 00:29:16,967 --> 00:29:18,667 -in this round was time... -Yes. 666 00:29:18,667 --> 00:29:20,900 ...and your Korean short ribs were undercooked. 667 00:29:21,767 --> 00:29:24,166 And so, we had to chop you. 668 00:29:26,567 --> 00:29:30,000 For me, it was never all about just winning. 669 00:29:30,000 --> 00:29:31,667 I think I made my mother proud today 670 00:29:31,667 --> 00:29:35,467 because I represented the food that she used to make us, 671 00:29:36,000 --> 00:29:37,300 and I'm very grateful. 672 00:29:45,100 --> 00:29:46,767 [Ted] Chef Emma, Chef Eric, 673 00:29:46,767 --> 00:29:49,166 last set of mystery ingredients. 674 00:29:51,200 --> 00:29:52,266 Let's go. 675 00:29:53,700 --> 00:29:55,367 -Okay. -Okay. 676 00:29:55,367 --> 00:29:58,467 -[Ted] What will you do with bungeoppang... -Bungeoppang. 677 00:29:58,467 --> 00:30:03,667 Bungeoppang is a crispy batter filled with sweet red bean. 678 00:30:04,567 --> 00:30:06,667 -Persimmon! -...persimmons... 679 00:30:07,967 --> 00:30:11,467 -Korean corn dogs... -[Eric] Korean corn dogs, 680 00:30:11,467 --> 00:30:13,200 I'm very confused 681 00:30:13,200 --> 00:30:15,367 how to incorporate this into a dessert. 682 00:30:16,767 --> 00:30:18,667 [Ted]...and strawberry milk? 683 00:30:18,667 --> 00:30:20,667 [Emma] Ugh. Okay. 684 00:30:22,900 --> 00:30:24,500 [Ted] Thirty minutes to make dessert. 685 00:30:25,867 --> 00:30:27,400 Round starts now. 686 00:30:27,400 --> 00:30:28,867 -[judges cheering] -[Esther] Let's go, chefs! 687 00:30:28,867 --> 00:30:30,166 Final round! 688 00:30:30,166 --> 00:30:31,400 [Alyse] Let's go last time! 689 00:30:31,400 --> 00:30:33,934 -[Esther] Show us what you've got! -[Alyse] Make it shine. 690 00:30:36,400 --> 00:30:39,100 [Ted] Judges, are Korean desserts the same sweetness level 691 00:30:39,100 --> 00:30:41,066 as we expect in America and Europe 692 00:30:41,066 --> 00:30:42,400 -or are they different? -[Esther] I mean, 693 00:30:42,400 --> 00:30:44,266 growing up, I had fruit for dessert. 694 00:30:44,266 --> 00:30:47,266 I feel like the most traditional Korean dessert that I can think of 695 00:30:47,266 --> 00:30:48,467 -is papingsu... -[Chris] Yeah. 696 00:30:48,467 --> 00:30:50,166 ...which is, uh, shaved ice, 697 00:30:50,166 --> 00:30:51,767 uh, with the red beans on top. 698 00:30:51,767 --> 00:30:54,200 We do have a red bean-stuffed pastry, right? 699 00:30:54,200 --> 00:30:57,266 Pastry. It's like... a bungeoppang is a common Korean street food, 700 00:30:57,266 --> 00:31:01,000 which is these fish-shaped pastries... 701 00:31:01,000 --> 00:31:03,166 -[Ted] MMm-hmm. -...stuffed with red bean. 702 00:31:06,467 --> 00:31:08,367 I love sweet red bean. 703 00:31:08,367 --> 00:31:11,567 It is one of my favorite things to eat. 704 00:31:11,567 --> 00:31:14,767 With the bungeoppang, I am going to remove the filling, 705 00:31:14,767 --> 00:31:19,000 and utilize that in a mascarpone sweet red bean cream. 706 00:31:19,000 --> 00:31:22,467 -Let's go in... -Chef Emma, tell us what you're making. 707 00:31:22,467 --> 00:31:25,867 [Emma] I am going to make a strawberry milk crepe 708 00:31:25,867 --> 00:31:29,967 topped with the outside of a corndog crumble. 709 00:31:29,967 --> 00:31:31,867 [Ted] Now for Emma to decide to make a crepe, 710 00:31:31,867 --> 00:31:33,900 it does take a while to get enough crepes 711 00:31:33,900 --> 00:31:35,166 to make the plates. 712 00:31:35,166 --> 00:31:36,767 That's a tough one to pull off. 713 00:31:38,367 --> 00:31:39,800 [Esther] Chef Eric, 714 00:31:39,800 --> 00:31:42,700 are you gonna bring us some delicious dessert? 715 00:31:42,700 --> 00:31:46,166 Um, I do have a plan, trying to make a... 716 00:31:47,200 --> 00:31:49,567 banana pudding in a different form. 717 00:31:49,567 --> 00:31:50,967 Okay. 718 00:31:52,567 --> 00:31:55,166 [Eric] As soon as I saw the persimmons, it was very ripe. 719 00:31:55,166 --> 00:31:59,800 I could substitute my bananas with those ripened persimmons 720 00:31:59,800 --> 00:32:01,166 into the banana pudding. 721 00:32:03,200 --> 00:32:04,300 For the egg whites, 722 00:32:04,300 --> 00:32:06,900 I'm gonna make, uh, the meringue. 723 00:32:06,900 --> 00:32:09,767 And to make my pudding, 724 00:32:09,767 --> 00:32:11,967 I'm gonna make the creme anglaise 725 00:32:11,967 --> 00:32:13,367 with my egg yolk. 726 00:32:13,367 --> 00:32:16,066 And then I'm gonna put a little bit of strawberry milk. 727 00:32:17,800 --> 00:32:19,867 Let's see how sweet this is. 728 00:32:21,100 --> 00:32:23,667 Flavored milks are a very big part of, like, 729 00:32:23,667 --> 00:32:25,500 -our childhood growing up. -[Ted] Okay. 730 00:32:25,500 --> 00:32:27,867 [Alyse] Using the strawberry milk in a crepe is really smart, 731 00:32:27,867 --> 00:32:30,100 'cause it infuses not only flavor, but color. 732 00:32:30,100 --> 00:32:31,667 So we'll get, maybe, a pink crepe. 733 00:32:32,767 --> 00:32:35,000 Chefs, you've got 15 minutes on the clock. 734 00:32:35,467 --> 00:32:36,800 [Eric] Fifteen minutes. 735 00:32:39,000 --> 00:32:41,567 [Alyse] Korean corn dogs have sugar on the outside, typically, 736 00:32:41,567 --> 00:32:44,767 that's something that's sweet and savory, normally. 737 00:32:44,767 --> 00:32:48,100 One of the best parts of a creamed corn dog is the outside crispiness. 738 00:32:48,100 --> 00:32:51,066 I am going to make a Korean corn dog crumble, 739 00:32:51,066 --> 00:32:53,166 and add it to a skillet 740 00:32:53,166 --> 00:32:55,500 with some butter and sugar. 741 00:32:55,500 --> 00:32:57,600 Crisp that up. 742 00:32:58,300 --> 00:33:01,166 Persimmon is my favorite fruit. 743 00:33:01,166 --> 00:33:04,000 The flavor profile, I would say, is like, 744 00:33:04,000 --> 00:33:05,800 peach nectarine, but also, like... 745 00:33:05,800 --> 00:33:09,667 -Pumpkin, kinda? Yeah. -...pumpkin-ish, too, texture-wise. 746 00:33:09,667 --> 00:33:11,767 [Emma] With the persimmons, I'm going to soak them 747 00:33:11,767 --> 00:33:13,667 in a honey and plum syrup, 748 00:33:13,667 --> 00:33:18,166 which is going to make them naturally taste sweeter and juicier. 749 00:33:22,000 --> 00:33:23,700 [Eric] Korean corn dogs, 750 00:33:23,700 --> 00:33:26,100 I'm going to utilize this as a wafer 751 00:33:26,100 --> 00:33:28,600 that we use for the banana pudding. 752 00:33:28,600 --> 00:33:31,300 And then, I'm going to grab 753 00:33:31,300 --> 00:33:34,100 the red bean paste from the bungeoppang, 754 00:33:34,100 --> 00:33:37,567 and I'm gonna soak this into the corn dog. 755 00:33:39,166 --> 00:33:41,300 Chefs, less than eight minutes to go here. 756 00:33:48,000 --> 00:33:50,100 [Emma] I need to start cooking my crepes 757 00:33:50,100 --> 00:33:52,100 because if I mess them up, 758 00:33:52,100 --> 00:33:54,166 I need time to make extras. 759 00:33:54,166 --> 00:33:56,066 [Esther] It's risky, and sometimes, 760 00:33:56,066 --> 00:33:58,467 you have to keep making it to make it perfect. 761 00:33:58,467 --> 00:34:01,266 So, time really is her enemy again. 762 00:34:02,100 --> 00:34:05,266 First one is never good. 763 00:34:05,266 --> 00:34:07,400 And if she doesn't ever get it right, 764 00:34:07,400 --> 00:34:09,700 -she's lost her vessel-- -And her batter. 765 00:34:09,700 --> 00:34:11,567 -[Esther] And her strawberry milk. -[Chris] Yeah, exactly. 766 00:34:11,567 --> 00:34:14,100 -[Alyse] Yeah. -[Emma] I'm figuring out the skillet. 767 00:34:14,100 --> 00:34:16,367 I'm figuring out the temperature of the stove. 768 00:34:16,367 --> 00:34:19,567 And my crepes are starting to cook unevenly. 769 00:34:19,567 --> 00:34:21,000 -Oh, no. -Oh, come on. 770 00:34:21,000 --> 00:34:23,166 [Emma] I cannot get chopped over this. 771 00:34:34,367 --> 00:34:35,600 [Emma] Time is flying. 772 00:34:35,600 --> 00:34:37,767 My crepes are not looking great. 773 00:34:37,767 --> 00:34:40,166 And I'm just worried that I took a risk. 774 00:34:40,166 --> 00:34:42,400 I have to get them done right. 775 00:34:42,400 --> 00:34:44,100 [Esther] She's really heavily buttering now. 776 00:34:44,100 --> 00:34:46,567 -More butter... more better. -[Alyse] More better. 777 00:34:46,567 --> 00:34:48,500 Now that the cast iron is hot enough, it shouldn't stick. 778 00:34:48,500 --> 00:34:52,166 [Emma] Finally, I figure out the correct heat on the stove. 779 00:34:52,166 --> 00:34:55,767 We've become friends, and we're cooperating together, finally. 780 00:34:57,467 --> 00:34:59,867 Next, I start working on filling my crepes. 781 00:34:59,867 --> 00:35:01,266 -[Esther] Less than two minutes. -[Alyse] Two minutes? 782 00:35:01,266 --> 00:35:03,100 -Less than two minutes away. -Oh, my gosh. 783 00:35:03,100 --> 00:35:05,767 [Emma] Two minutes, heard. 784 00:35:05,767 --> 00:35:08,967 [Eric] I add strawberry milk creme anglaise on the bottom. 785 00:35:08,967 --> 00:35:10,867 Next, corn dog batters... 786 00:35:12,000 --> 00:35:14,266 and then my persimmons on top. 787 00:35:14,266 --> 00:35:16,100 The next thing, I'm adding salt. 788 00:35:16,100 --> 00:35:18,667 [Ted] A persimmon pudding with meringue on top, 789 00:35:18,667 --> 00:35:20,000 sign me up! 790 00:35:22,467 --> 00:35:23,567 [Alyse] Finish up strong! 791 00:35:23,567 --> 00:35:24,667 -Let's go! -Oh, my gosh, chefs! 792 00:35:24,667 --> 00:35:25,700 Make it sweet! 793 00:35:25,700 --> 00:35:27,900 -[Esther] Last-minute touches! -[Chris] Lets' go! 794 00:35:31,967 --> 00:35:34,100 [Ted] Okay, this is it, chefs, final seconds. 795 00:35:34,100 --> 00:35:35,734 -[Esther] Okay. -[Esther and Alyse] Final seconds! 796 00:35:35,734 --> 00:35:37,867 -[Ted] Ten, nine... -[Alyse] Make us proud! 797 00:35:37,867 --> 00:35:39,734 -[Esther] Let's go, chefs! -...eight, seven... 798 00:35:39,734 --> 00:35:43,367 -six, five, four... -[Chris] Let's go! 799 00:35:43,367 --> 00:35:45,767 ...three, two, one... 800 00:35:46,867 --> 00:35:48,767 -Time's up! -[judges clapping, cheering] 801 00:35:49,734 --> 00:35:51,000 -Whoo. -[Alyse] Yeah! 802 00:35:51,000 --> 00:35:52,000 We did it. 803 00:35:52,767 --> 00:35:54,567 [both chuckling] 804 00:35:56,367 --> 00:35:58,867 [Eric sighs] The desert round is the toughest one. 805 00:35:58,867 --> 00:36:00,800 I wanted to do a banana pudding. 806 00:36:00,800 --> 00:36:03,734 And it did go really according to the plan. 807 00:36:05,000 --> 00:36:07,266 [Emma] My crepes are a little bit thicker 808 00:36:07,266 --> 00:36:08,567 than I would have liked. 809 00:36:08,567 --> 00:36:11,767 But hopefully, it all... does well. [chuckles nervously] 810 00:36:18,166 --> 00:36:20,367 [Ted] Chef Emma and Chef Eric, 811 00:36:20,367 --> 00:36:24,100 your mission was to make desserts with bungeoppang, 812 00:36:25,000 --> 00:36:26,600 persimmons, 813 00:36:26,600 --> 00:36:28,367 Korean corn dogs, 814 00:36:28,367 --> 00:36:29,867 and strawberry milk. 815 00:36:31,667 --> 00:36:35,000 Chef Eric, please tell us about your dessert. 816 00:36:35,000 --> 00:36:37,767 So, chefs, I made a persimmon pudding 817 00:36:37,767 --> 00:36:40,166 and it is covered with meringue. 818 00:36:43,867 --> 00:36:47,166 -I do think that the concept was really creative. -Thank you. 819 00:36:47,166 --> 00:36:49,867 [Alyse] The persimmons have a great texture and flavor. 820 00:36:49,867 --> 00:36:51,967 -And I saw that you added a little salt too, right? -Yes. 821 00:36:51,967 --> 00:36:54,266 That brings out the sweetness in a different way. 822 00:36:54,266 --> 00:36:57,367 I love the idea and the inspiration you had. 823 00:36:57,367 --> 00:37:00,800 Unfortunately, your execution fell short a bit. 824 00:37:02,066 --> 00:37:04,467 Your pudding part definitely curdled. 825 00:37:06,734 --> 00:37:09,066 Yes, the execution was a little off, 826 00:37:09,066 --> 00:37:10,967 but if you close your eyes, I mean... 827 00:37:10,967 --> 00:37:12,100 [all laughing] 828 00:37:12,100 --> 00:37:14,367 ...I mean, it all tastes really good. 829 00:37:14,367 --> 00:37:17,567 My most favorite part of this dish is the corn dog batter, 830 00:37:17,567 --> 00:37:18,867 because you've got, like, that, kind of, 831 00:37:18,867 --> 00:37:21,767 chewy, crunchy texture, that kind of soaked in all these flavors. 832 00:37:22,667 --> 00:37:23,600 [Ted] All right. 833 00:37:23,600 --> 00:37:24,667 Finally, Chef Emma. 834 00:37:24,667 --> 00:37:28,000 I have made for you a strawberry milk crepe 835 00:37:28,000 --> 00:37:31,500 filled with a sweet red bean mascarpone cream 836 00:37:31,500 --> 00:37:35,667 topped off with corn dog crumble. 837 00:37:35,667 --> 00:37:38,166 We watched you through your crepe journey. 838 00:37:38,166 --> 00:37:42,367 -Yes. [chuckles] -So to see you accomplish the crepe was really cool. 839 00:37:42,367 --> 00:37:43,300 Thank you. 840 00:37:43,300 --> 00:37:46,367 The flavors here are so traditionally Korean, 841 00:37:46,367 --> 00:37:48,400 but done in such a beautiful way. 842 00:37:48,400 --> 00:37:50,800 The red bean mascarpone, I'm going to steal that... 843 00:37:50,800 --> 00:37:53,100 -[Emma chuckles] -...because it is brilliant. 844 00:37:53,767 --> 00:37:54,934 [Emma] Thank you so much. 845 00:37:54,934 --> 00:37:57,467 [Chris] The crepe could've been a little bit thinner, 846 00:37:57,467 --> 00:37:59,467 a little bit more crispier, 847 00:37:59,467 --> 00:38:03,500 but, Chef, all in all, I feel like I would literally be having this 848 00:38:03,500 --> 00:38:04,867 in the streets of Korea. 849 00:38:04,867 --> 00:38:05,867 Thank you. 850 00:38:07,266 --> 00:38:08,367 Thank you, chefs. 851 00:38:15,500 --> 00:38:18,667 Judges, we have never had a battle that focused 852 00:38:18,667 --> 00:38:20,467 entirely on Korean cooking. 853 00:38:20,467 --> 00:38:22,100 What do you think? Was it successful? 854 00:38:22,100 --> 00:38:25,467 Undeniably. It was just so powerful to watch 855 00:38:25,467 --> 00:38:27,900 four Korean chefs represent who they are. 856 00:38:27,900 --> 00:38:30,467 That first bite I had from Eric in the appetizer round, 857 00:38:30,467 --> 00:38:33,467 I mean, he hit all the notes, all the textures, all the flavors. 858 00:38:33,467 --> 00:38:35,900 [Alyse] His beautiful cabbage wrap, 859 00:38:35,900 --> 00:38:37,667 so thoughtful and unique. 860 00:38:37,667 --> 00:38:39,567 There were a couple of technical issues. 861 00:38:39,567 --> 00:38:41,367 Some of the pieces of jokbal got, uh, 862 00:38:41,367 --> 00:38:44,000 a little bit dry, um, from the extra fry. 863 00:38:44,000 --> 00:38:45,266 But on the flip side, 864 00:38:45,266 --> 00:38:47,667 Chef Emma's mandu was, uh, sublime. 865 00:38:47,667 --> 00:38:50,567 [Esther] I do think that the mandu stuffing 866 00:38:50,567 --> 00:38:52,667 suffered a little bit from texture, 867 00:38:52,667 --> 00:38:55,467 but I think her mandu was a really smart play. 868 00:38:55,467 --> 00:38:57,266 And then how about the entree round? 869 00:38:57,266 --> 00:38:58,533 I mean, this is a tricky one. 870 00:38:58,533 --> 00:39:00,567 -Definitely the weakest round that we had. -[Esther] Mmm-hmm. 871 00:39:00,567 --> 00:39:02,166 [Alyse] Chef Eric's dish wasn't complete. 872 00:39:02,166 --> 00:39:04,367 Like, neither Chris nor I got noodles. 873 00:39:04,367 --> 00:39:06,800 Although I feel like he did have a great application 874 00:39:06,800 --> 00:39:09,066 of the Korean fried chicken and the short ribs. 875 00:39:09,066 --> 00:39:12,000 I mean, for me, Chef Emma's problem here 876 00:39:12,000 --> 00:39:13,500 was the short rib itself. 877 00:39:13,500 --> 00:39:15,734 -[Alyse] Mmm-hmm. -[Esther] She tried to braise it, 878 00:39:15,734 --> 00:39:18,000 and it ended up with, like, really chewy 879 00:39:18,000 --> 00:39:19,667 -pieces of short rib. -[Chris] Right. 880 00:39:19,667 --> 00:39:21,367 But she did a good job masking 881 00:39:21,367 --> 00:39:23,200 -those mistakes with her flavors. -[Esther] Yeah. 882 00:39:23,200 --> 00:39:25,467 -[Chris] They were super bold, super spicy. -[Alyse] Yep. 883 00:39:25,467 --> 00:39:27,867 All the dishes tasted amazing, 884 00:39:27,867 --> 00:39:30,500 and I feel like this is gonna be a tough... 885 00:39:30,500 --> 00:39:32,166 -a tough decision. -Yeah. Neck to neck. 886 00:39:37,967 --> 00:39:41,300 [Eric] I wanna believe it's a very close decisions for the judge. 887 00:39:41,300 --> 00:39:43,166 I executed what I intended, 888 00:39:43,166 --> 00:39:46,500 and it was really a great experience that I had. 889 00:39:46,500 --> 00:39:48,200 Great experience. 890 00:39:48,200 --> 00:39:49,967 [Emma] I'm feeling very confident 891 00:39:49,967 --> 00:39:52,500 based on my feedback from my dessert round. 892 00:39:52,500 --> 00:39:54,867 But I do believe Eric was stronger 893 00:39:54,867 --> 00:39:57,100 in the entree round, for sure. 894 00:39:57,100 --> 00:39:59,400 So it's definitely neck and neck right now. 895 00:40:01,867 --> 00:40:05,600 So, whose dish is on the chopping block? 896 00:40:17,100 --> 00:40:19,200 Chef Eric, you've been chopped. 897 00:40:19,200 --> 00:40:21,600 -Judges? -Chef Eric... 898 00:40:22,900 --> 00:40:24,300 in your entree round, 899 00:40:24,300 --> 00:40:27,367 the sweet potato noodles were missing on two of our plates. 900 00:40:27,367 --> 00:40:31,100 And in the dessert round, your persimmon pudding curdled. 901 00:40:31,100 --> 00:40:33,767 And so, we had to chop you. 902 00:40:33,767 --> 00:40:35,433 Thank you so much. 903 00:40:37,900 --> 00:40:40,567 [Eric] I have no doubts, no regrets whatsoever. 904 00:40:40,567 --> 00:40:42,600 I gave my all for this competition. 905 00:40:42,600 --> 00:40:44,300 And my experience today, 906 00:40:44,300 --> 00:40:46,867 it's gonna be for the rest of my life. 907 00:40:53,100 --> 00:40:55,467 And that means, Chef Emma Woods, 908 00:40:55,467 --> 00:40:57,467 you are the Chopped Champion. 909 00:40:57,467 --> 00:41:00,266 You've earned every cent of that $10,000. 910 00:41:00,266 --> 00:41:02,166 Job well done, Chef. Way to go. 911 00:41:02,166 --> 00:41:04,100 -Thank you! -[judges] Whoo! 912 00:41:04,100 --> 00:41:05,400 Yeah! 913 00:41:07,166 --> 00:41:09,734 [chuckling] Well, I'm just kind of overwhelmed. 914 00:41:09,734 --> 00:41:13,266 Coming in with all of these amazing Korean chefs 915 00:41:13,266 --> 00:41:15,467 who grew up in Korean families... 916 00:41:15,467 --> 00:41:17,867 [voice shaking]...and then just being able to come in 917 00:41:17,867 --> 00:41:20,567 and show all other Korean adoptees that... 918 00:41:20,567 --> 00:41:24,567 like, this is our culture and our heritage as well... [sniffles] 919 00:41:24,567 --> 00:41:26,667 ...and that we have every right to it. 920 00:41:26,667 --> 00:41:30,266 I know that sometimes it's so hard to feel that 921 00:41:30,266 --> 00:41:32,266 you're authentically telling your story, 922 00:41:32,266 --> 00:41:34,166 but remember, it is your story. 923 00:41:34,166 --> 00:41:38,000 And if I was a kid, and I saw a Korean adoptee on screen, um, 924 00:41:38,000 --> 00:41:41,400 cooking and telling her story the way you did, it was really beautiful. 925 00:41:42,367 --> 00:41:43,867 [Emma] Just being a Korean adoptee, 926 00:41:43,867 --> 00:41:46,800 it's so hard to not feel like an impostor, 927 00:41:46,800 --> 00:41:49,166 especially cooking Korean food... 928 00:41:49,166 --> 00:41:52,100 [voice shaking] that coming in here and winning is just... 929 00:41:52,100 --> 00:41:54,266 I'm like, just so proud of myself.