1
00:00:00,867 --> 00:00:02,100
I'm Bobby Flay.
2
00:00:02,100 --> 00:00:05,600
Each week, one brave chef
will try to take me down
in my house.
3
00:00:05,600 --> 00:00:07,734
-I'm not worried
about Bobby.
-What?
4
00:00:07,734 --> 00:00:09,166
-[audience exclaiming]
-Ooh.
5
00:00:09,166 --> 00:00:11,266
This culinary battle
is going to shake down
in two rounds.
6
00:00:11,266 --> 00:00:14,867
Round one, to get to me,
two contenders have to
go through each other
7
00:00:14,867 --> 00:00:16,867
using an ingredient
of my choice.
8
00:00:16,867 --> 00:00:18,266
-[audience cheering]
-Let's do it!
9
00:00:18,266 --> 00:00:20,600
Two people that
know me well will decide
10
00:00:20,600 --> 00:00:23,166
who's got the skills
to meet me.
11
00:00:23,166 --> 00:00:25,867
Round two, I go
head to head with
the winning contender.
12
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It's their turn to surprise me
13
00:00:27,700 --> 00:00:29,266
with their signature dish.
14
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-Go!
-[singing]
♪ Friendly competition ♪
15
00:00:30,000 --> 00:00:31,533
-Go!
-[singing]
♪ Friendly competition ♪
16
00:00:31,533 --> 00:00:34,066
-It got distracting.
-This is gonna be
the first one I don't finish.
17
00:00:34,066 --> 00:00:35,867
-Flay's in trouble!
-Whoo!
18
00:00:35,867 --> 00:00:37,500
-[Flay] Bottom line...
-No!
19
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...everyone's out to beat me.
20
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[bell dings]
21
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-[audience applauding]
-[exhales sharply]
22
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[upbeat music playing]
23
00:00:45,600 --> 00:00:46,500
Good evening, everyone.
24
00:00:46,500 --> 00:00:48,734
Can I count on you
to bring the noise?
25
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[audience cheering]
26
00:00:50,634 --> 00:00:52,634
Here to talk
a whole lotta smack,
27
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it's Food Network's
Jet Tila and Tiffany Derry.
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[audience cheering
and applauding]
29
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-[Derry] Yeah!
-See you!
30
00:01:04,266 --> 00:01:05,700
-Yeah!
-See you.
31
00:01:05,700 --> 00:01:07,100
[Derry] You saw that?
32
00:01:07,100 --> 00:01:11,700
-[laughing]
-Oh, that felt good,
Bobby, that felt good.
33
00:01:11,700 --> 00:01:14,066
-Oh, man.
-Quite an entrance.
34
00:01:14,066 --> 00:01:15,700
-Tiffany, welcome.
-[Derry] Thank you.
35
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It's your first time here.
36
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-It is.
-[Flay] We love
having you here.
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00:01:19,100 --> 00:01:20,000
I'm glad to have you
on Triple Threat.
38
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You're one of
the three of the triple.
39
00:01:21,734 --> 00:01:23,100
Yeah, no big deal.
40
00:01:23,100 --> 00:01:24,533
Jet, let me tell you
what happened.
41
00:01:24,533 --> 00:01:26,533
It was... It was...
It was between
the two of you.
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00:01:26,533 --> 00:01:28,367
-Let me just say this.
-[laughs] Whatever.
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It was down to the two of you,
and then I flew to Dallas
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It was down to the two of you,
and then I flew to Dallas
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to go eat her food
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00:01:33,500 --> 00:01:35,367
-and you were out, kid.
-[Tila groans]
47
00:01:35,367 --> 00:01:37,533
-[all laughing]
-I mean, imagine,
you're cooking
48
00:01:37,533 --> 00:01:39,000
and working in the restaurant,
49
00:01:39,000 --> 00:01:40,867
and then freaking
Bobby Flay walks in
50
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-your door, like...
-[all laughing]
51
00:01:42,500 --> 00:01:46,066
"Am I about to be challenged?
Like, what's going on here?"
I was halfway nervous.
52
00:01:46,066 --> 00:01:48,100
-But yeah.
-[Tila] You got to
take a win on this one.
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00:01:48,100 --> 00:01:49,367
-I'm ready.
-First time.
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00:01:49,367 --> 00:01:50,600
[Flay] Let's bring out
some chefs.
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00:01:50,600 --> 00:01:52,166
Well, Bobby,
our first contender,
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00:01:52,166 --> 00:01:54,467
she's worked at some
of the top restaurants
in the country.
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00:01:54,467 --> 00:01:58,467
-From Chicago, let's give it
up for Chef Chrissy Camba.
-Yeah!
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00:01:58,467 --> 00:01:59,700
-[all cheering]
-[man rapping]
♪ Yeah, it's my time ♪
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♪ And it's me in here ♪
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00:02:00,000 --> 00:02:01,367
♪ And it's me in here ♪
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00:02:01,367 --> 00:02:03,533
♪ You can see it when
the crowd start to cheer now ♪
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[Derry] Okay! Dusting.
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00:02:05,600 --> 00:02:07,266
-[laughing]
-Wow!
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00:02:07,266 --> 00:02:12,500
Our next contender
owns a Michelin star
Korean-American restaurant.
65
00:02:12,500 --> 00:02:15,500
-Wow.
-Give it up
for Chef Johnny Clark.
66
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[all cheering]
67
00:02:18,867 --> 00:02:20,066
Okay.
68
00:02:22,166 --> 00:02:25,166
Good evening.
Chrissy, what kind of
food do you cook?
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00:02:25,166 --> 00:02:26,066
Uh, everything.
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00:02:26,066 --> 00:02:27,634
-Great.
-[all laugh]
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Now's the right time.
You ready, Johnny?
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Now's the right time.
You ready, Johnny?
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00:02:30,100 --> 00:02:33,266
Yeah, I just want my kids
to see me on TV
beating you, Bobby.
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00:02:33,266 --> 00:02:35,367
-All right, I like that.
-[Flay chuckles]
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00:02:35,367 --> 00:02:36,266
Well, before that happens,
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00:02:36,266 --> 00:02:37,700
you must go
through each other.
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00:02:37,700 --> 00:02:39,634
I'm gonna put 20 minutes
on the clock,
78
00:02:39,634 --> 00:02:42,367
and you must make
a single ingredient
of my choice
79
00:02:42,367 --> 00:02:44,634
the superstar of your dish.
80
00:02:44,634 --> 00:02:46,266
And tonight's ingredient is...
81
00:02:47,500 --> 00:02:50,700
-...soft-shell clams.
-[Tila] Ohh! [laughs]
82
00:02:50,700 --> 00:02:53,367
-Look at those faces!
-[Flay] I know
what I would do.
83
00:02:54,066 --> 00:02:55,500
What would you do?
84
00:02:55,500 --> 00:02:58,000
-I can't tell you.
-[all laugh]
85
00:02:58,000 --> 00:03:00,000
All right, guys,
20 minutes on the clock.
86
00:03:00,000 --> 00:03:00,166
All right, guys,
20 minutes on the clock.
87
00:03:00,166 --> 00:03:03,867
-Try not to get in a jam
with these soft-shell clams.
-[bell dings]
88
00:03:03,867 --> 00:03:05,266
-[Tila] Whoo!
-[Derry] Let's go.
89
00:03:05,266 --> 00:03:07,066
[Tila] Go, Chrissy, Johnny.
90
00:03:08,266 --> 00:03:11,166
-Wow, bringing out
the guns, Bobby.
-Clams?
91
00:03:11,166 --> 00:03:14,266
Well, steamers. They're,
like, soft-shell clams.
I grew up eating these.
92
00:03:14,266 --> 00:03:17,166
-This is about just steaming
them and some flavor.
- [Tila] Yeah.
93
00:03:17,166 --> 00:03:19,166
-They're super sweet,
super delicious.
-[Derry] Yeah.
94
00:03:19,166 --> 00:03:21,500
-But that texture, I mean,
if you overcook...
-[Tila] Mmm.
95
00:03:21,500 --> 00:03:23,700
-Whoo, that is not
something you want.
-[Tila] Done.
96
00:03:23,700 --> 00:03:25,734
[Camba] I've never worked
with these clams before.
97
00:03:25,734 --> 00:03:28,700
But my strategy is
to go off the beaten path.
98
00:03:28,700 --> 00:03:30,000
I'm making a clamcake
with sriracha aioli
99
00:03:30,000 --> 00:03:32,266
I'm making a clamcake
with sriracha aioli
100
00:03:32,266 --> 00:03:34,500
inspired by
a traditional crabcake.
101
00:03:34,500 --> 00:03:37,700
I grab some white wine to
get the clams steamed.
102
00:03:37,700 --> 00:03:39,367
All right, I need some energy!
103
00:03:39,367 --> 00:03:41,100
-[crowd cheers]
-Yeah!
104
00:03:41,867 --> 00:03:43,600
I love to have fun
in the kitchen.
105
00:03:43,600 --> 00:03:46,266
But I also incorporate
what my lola,
106
00:03:46,266 --> 00:03:47,967
which is my Filipino grandma,
taught me,
107
00:03:47,967 --> 00:03:49,600
which is don't take shortcuts.
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I've worked at some of
the best restaurants
around the country.
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00:03:52,000 --> 00:03:54,734
Blackbird and Alinea
in Chicago,
110
00:03:54,734 --> 00:03:56,634
and Bouchon in Napa.
111
00:03:56,634 --> 00:03:59,967
In 2015, I joined
the culinary team
at Cirque du Soleil
112
00:03:59,967 --> 00:04:00,000
where I got to travel
the country cooking
for the circus.
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00:04:00,000 --> 00:04:02,867
where I got to travel
the country cooking
for the circus.
114
00:04:02,867 --> 00:04:06,266
The kitchen was legit.
It was so good.
115
00:04:06,266 --> 00:04:08,467
It was, like, one of
the best kitchens
I've ever worked in.
116
00:04:08,467 --> 00:04:11,600
Bobby, I may have worked
in the circus for three years,
117
00:04:11,600 --> 00:04:13,600
but I don't clown around
in the kitchen.
118
00:04:13,600 --> 00:04:15,533
Sometimes a little bit,
though. [chuckles]
119
00:04:16,734 --> 00:04:19,700
I would spend 12,
13 minutes of this
120
00:04:19,700 --> 00:04:21,734
making a very flavorful broth.
121
00:04:21,734 --> 00:04:24,000
-[Tila] Right.
-And then,
for the last few minutes,
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00:04:24,000 --> 00:04:26,266
pop those things open
and then plate 'em.
123
00:04:26,266 --> 00:04:30,000
I'm based in the Midwest,
so I don't work with a ton
of seafood.
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00:04:30,000 --> 00:04:30,700
I'm based in the Midwest,
so I don't work with a ton
of seafood.
125
00:04:30,700 --> 00:04:33,867
So right now, my game plan
is a simple preparation.
126
00:04:33,867 --> 00:04:36,000
Steamed soft-shell clams
127
00:04:36,000 --> 00:04:38,533
with a gochujang broth,
fennel and radishes.
128
00:04:38,533 --> 00:04:40,867
I see a lot
of Korean ingredients
129
00:04:40,867 --> 00:04:42,166
-from Johnny over there.
-[Tila] Yeah.
130
00:04:42,166 --> 00:04:44,734
-[Derry] We definitely
see the gochujang.
-Yeah, yeah, yeah.
131
00:04:44,734 --> 00:04:46,533
[Clark] I decided
I wanted to be a chef
132
00:04:46,533 --> 00:04:48,867
once I started washing
dishes in a restaurant.
133
00:04:48,867 --> 00:04:51,100
For someone like myself
who has ADHD
134
00:04:51,100 --> 00:04:53,734
and can't really focus,
using my hands to make things
135
00:04:53,734 --> 00:04:55,467
keeps me really grounded.
136
00:04:55,467 --> 00:04:57,600
After culinary school,
I moved to New York
137
00:04:57,600 --> 00:04:59,000
and worked in
a few restaurants.
138
00:04:59,000 --> 00:05:00,000
In 2008, I moved to Korea.
139
00:05:00,000 --> 00:05:01,100
In 2008, I moved to Korea.
140
00:05:01,100 --> 00:05:02,367
I fell in love
with Korean cooking.
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00:05:02,367 --> 00:05:05,000
After I moved to Chicago,
I met my wife.
142
00:05:05,000 --> 00:05:07,700
We bonded over
our shared love
of Korean food.
143
00:05:07,700 --> 00:05:10,166
Thirteen years later,
we have three kids
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00:05:10,166 --> 00:05:11,500
and two restaurants together.
145
00:05:11,500 --> 00:05:14,467
Parachute is
a Korean-American restaurant
146
00:05:14,467 --> 00:05:17,467
and we were awarded
a Michelin star for
six years in a row.
147
00:05:17,467 --> 00:05:20,066
Today, I wanna show my kids
what their dad does all day.
148
00:05:20,066 --> 00:05:22,700
And I wanna show them by
beating the best of the best.
149
00:05:22,700 --> 00:05:25,000
Sixteen minutes.
150
00:05:25,000 --> 00:05:27,867
Chef Johnny, yo,
I saw your face
151
00:05:27,867 --> 00:05:29,967
when he dropped
steamers on you.
152
00:05:29,967 --> 00:05:30,000
It did look super excited,
what's going on?
153
00:05:30,000 --> 00:05:32,000
It did look super excited,
what's going on?
154
00:05:32,000 --> 00:05:33,734
[Clark] I think I'm gonna
come up with something.
155
00:05:33,734 --> 00:05:38,100
I'm using pancetta
because pork and clams
are a classic combination.
156
00:05:38,100 --> 00:05:39,734
I'm adding clam juice
to my broth.
157
00:05:39,734 --> 00:05:43,467
Gochujang is a fermented
soybean and chili condiment.
158
00:05:43,467 --> 00:05:45,634
-So, Korean.
-Yeah, I'm pretty comfortable
with that.
159
00:05:45,634 --> 00:05:48,700
Smart. Are you worried
about your chef opponent
this evening?
160
00:05:48,700 --> 00:05:50,500
I'm worried, yeah.
She's very good.
161
00:05:50,500 --> 00:05:53,266
I'm worried about you.
You're very good, too.
162
00:05:53,266 --> 00:05:55,100
I want something
a little spicy.
163
00:05:55,100 --> 00:06:00,000
I mix some mayo,
some sriracha,
lime zest and clam juice.
164
00:06:00,000 --> 00:06:00,600
I mix some mayo,
some sriracha,
lime zest and clam juice.
165
00:06:00,600 --> 00:06:03,600
My clams are starting to open,
so I pull them off the heat.
166
00:06:03,600 --> 00:06:04,967
Chef, your overall plan?
167
00:06:04,967 --> 00:06:07,600
Uh, I'm gonna chop up
the clams, make a crabcake.
168
00:06:07,600 --> 00:06:08,734
-Hopefully.
-Ohh.
169
00:06:08,734 --> 00:06:10,000
-You know?
-So you're gonna chop it up
to do a cake.
170
00:06:10,000 --> 00:06:11,266
Yeah. Yeah, yeah, yeah.
171
00:06:11,266 --> 00:06:13,100
Can you give him
some kind of smack talk?
172
00:06:13,100 --> 00:06:16,734
Uh, Johnny, I hope I beat you,
but if I don't, good luck.
173
00:06:17,467 --> 00:06:18,634
[all laugh]
174
00:06:18,634 --> 00:06:22,000
-Oh, God.
-That was awful. Give it up
for the chefs, y'all.
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[crowd cheering]
176
00:06:23,867 --> 00:06:26,000
[Tila] So, Chrissy's
already steamed the clams.
177
00:06:26,000 --> 00:06:27,967
So she's gonna
form a clamcake.
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00:06:27,967 --> 00:06:29,600
Like a crabcake.
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00:06:29,600 --> 00:06:30,000
[Flay] It's gonna be
very juicy.
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00:06:30,000 --> 00:06:30,734
[Flay] It's gonna be
very juicy.
181
00:06:30,734 --> 00:06:33,467
-[Tila] Hmm.
-Or maybe not
hold together well.
182
00:06:33,467 --> 00:06:34,867
Okay.
183
00:06:34,867 --> 00:06:37,967
[Camba] I make
my clamcakes by adding
the chopped up clam meat,
184
00:06:37,967 --> 00:06:40,066
some eggs and some panko.
185
00:06:40,066 --> 00:06:41,867
I wanna add
some brightness to my dish.
186
00:06:41,867 --> 00:06:44,367
I shave some fennel
and radishes.
187
00:06:44,367 --> 00:06:46,867
-Whoo!
-[crowd cheering]
188
00:06:46,867 --> 00:06:49,100
[Derry] Hey, Chrissy.
So you're gonna use
the juice.
189
00:06:49,100 --> 00:06:52,600
I'm gonna use the juice,
put it inside
my little clamcake.
190
00:06:52,600 --> 00:06:53,734
What else is in here?
191
00:06:53,734 --> 00:06:55,967
[Camba] Clams,
salt, pepper, a little lime.
192
00:06:55,967 --> 00:06:58,533
-All right.
-[Camba] I gotta get
these clamcakes cookin'.
193
00:06:58,533 --> 00:06:59,467
[Derry] We're counting on you.
194
00:06:59,467 --> 00:07:00,000
I need you to
come through, okay?
195
00:07:00,000 --> 00:07:01,066
I need you to
come through, okay?
196
00:07:01,066 --> 00:07:03,100
-I'm trying. I'm trying!
-[Derry] All right. Okay.
197
00:07:03,100 --> 00:07:06,166
Johnny, I need you to
come through, 'cause
we gotta beat Bobby.
198
00:07:06,166 --> 00:07:08,266
You just told me that
you needed me to come through.
199
00:07:08,266 --> 00:07:09,867
Well, you know
I'm on this side now.
200
00:07:09,867 --> 00:07:12,500
-[all laughing]
-I didn't realize you could
hear me over there.
201
00:07:12,500 --> 00:07:14,000
[all laugh]
202
00:07:14,000 --> 00:07:15,600
-You just waiting now?
-Yes, right.
203
00:07:15,600 --> 00:07:18,867
Right now, I'm waiting
to cook the clams so
they don't get overcooked.
204
00:07:18,867 --> 00:07:20,266
Six minutes to go.
205
00:07:22,000 --> 00:07:23,266
-What's going on, Chef?
-Okay.
206
00:07:23,266 --> 00:07:26,500
The clamcake itself,
I think texturally
207
00:07:26,500 --> 00:07:27,734
it can go right,
or it can go wrong.
208
00:07:27,734 --> 00:07:30,000
[Camba] I flip over
my clamcakes
and they look great.
209
00:07:30,000 --> 00:07:30,266
[Camba] I flip over
my clamcakes
and they look great.
210
00:07:30,266 --> 00:07:33,100
-Has Johnny dropped clams?
-Not yet.
211
00:07:33,100 --> 00:07:35,367
It's now or never.
I have to get
these clams cooking.
212
00:07:35,367 --> 00:07:38,367
-Johnny, how you doing?
-Oh, I'm sweating.
213
00:07:38,367 --> 00:07:39,634
-Oh, buddy.
-Ah.
214
00:07:39,634 --> 00:07:42,266
-He waited a long time
to cook those clams.
-[Derry] I know, he did.
215
00:07:42,266 --> 00:07:44,367
We counting on you. Let's go.
216
00:07:44,367 --> 00:07:45,700
Chrissy, I'm counting on
you, too.
217
00:07:45,700 --> 00:07:47,166
[all laughing]
218
00:07:47,867 --> 00:07:48,967
[bell dings]
219
00:07:52,000 --> 00:07:53,100
[Flay] You guys got
just under two minutes to go.
220
00:07:53,100 --> 00:07:54,166
There's not a lot
of time left.
221
00:07:54,166 --> 00:07:56,967
I place the clamcake
on top of the aioli
222
00:07:56,967 --> 00:08:00,367
and then I top it with
lime-dressed slaw.
223
00:08:00,367 --> 00:08:03,867
I need to leave
my clams on the heat
until the very last second.
224
00:08:03,867 --> 00:08:05,100
Are the clams open?
225
00:08:05,100 --> 00:08:07,166
Let's go, Johnny!
226
00:08:07,166 --> 00:08:09,533
-They're looking pretty good.
-[Flay] Tell him, "Plate 'em."
227
00:08:09,533 --> 00:08:14,533
[all] Ten, nine, eight,
seven, six, five...
228
00:08:14,533 --> 00:08:18,634
-[Clark] And I finish
with fennel and radishes.
-...four, three, two,
229
00:08:18,634 --> 00:08:19,734
-one.
-[bell dings]
230
00:08:19,734 --> 00:08:20,428
[crowd cheering]
231
00:08:20,428 --> 00:08:21,634
[crowd cheering]
232
00:08:23,634 --> 00:08:25,734
Tiffany and I have been
friends for many, many years.
233
00:08:25,734 --> 00:08:29,066
And we've been
planning this moment
for a very long time.
234
00:08:29,066 --> 00:08:31,266
-[Camba laughs]
-And it's all
gonna come down to
235
00:08:31,266 --> 00:08:34,100
what you did with
the soft-shell clam.
236
00:08:34,100 --> 00:08:35,533
[Tila] Chef Chrissy,
tell us what you made.
237
00:08:35,533 --> 00:08:37,634
I made a soft-shell clamcake
238
00:08:37,634 --> 00:08:40,000
over a sriracha-clam aioli
239
00:08:40,000 --> 00:08:43,467
topped with a little bit
of lime-dressed slaw.
240
00:08:43,467 --> 00:08:47,000
It really is a well-cooked
and constructed clamcake.
241
00:08:47,000 --> 00:08:50,428
Right? I mean,
there is spice, there is acid,
there is crunch.
242
00:08:50,428 --> 00:08:50,900
Right? I mean,
there is spice, there is acid,
there is crunch.
243
00:08:51,367 --> 00:08:52,533
Girl, you got it going on.
244
00:08:52,533 --> 00:08:54,967
-[all laugh]
-[Derry] And the clams
were nicely cooked,
245
00:08:54,967 --> 00:08:57,166
but they did have
a little bit of a chew.
246
00:08:57,166 --> 00:08:59,533
Clams should be
supple and soft.
247
00:08:59,533 --> 00:09:01,867
This is eating dry.
248
00:09:01,867 --> 00:09:03,867
Chef Johnny,
tell us what you made.
249
00:09:03,867 --> 00:09:06,467
I made, uh, steamed
soft-shell clams
250
00:09:06,467 --> 00:09:08,900
with a gochujang broth
and some shaved fennel.
251
00:09:10,533 --> 00:09:12,967
[Tila] By waiting
to drop these clams,
252
00:09:12,967 --> 00:09:16,867
they are supple,
they're perfectly cooked.
253
00:09:16,867 --> 00:09:20,428
It was salty, and clammy,
and all the things
you really want,
254
00:09:20,428 --> 00:09:20,634
It was salty, and clammy,
and all the things
you really want,
255
00:09:20,634 --> 00:09:24,367
really to the edge with spice,
there's so much flavor.
256
00:09:24,367 --> 00:09:26,467
[Tila] But, dude,
I would have dressed
this fennel salad.
257
00:09:26,467 --> 00:09:28,166
Little bit of olive oil
and salt and lemon,
258
00:09:28,166 --> 00:09:31,233
and, like, it would have,
like, brought it to
that next level.
259
00:09:32,166 --> 00:09:35,266
Tiffany and I are gonna need
a moment to kinda discuss.
260
00:09:35,266 --> 00:09:38,100
I think Johnny went in
a more traditional direction.
261
00:09:38,100 --> 00:09:41,867
But I'm hoping the judges
appreciate my creativity.
262
00:09:41,867 --> 00:09:46,166
The chef that is moving on
to beat Bobby Flay is...
263
00:09:47,867 --> 00:09:49,066
Chef Johnny!
264
00:09:49,066 --> 00:09:50,166
-[crowd cheering]
-Thanks for being here.
265
00:09:50,166 --> 00:09:50,428
[Camba] Good to be
here. Congratulations.
266
00:09:50,428 --> 00:09:53,367
[Camba] Good to be
here. Congratulations.
267
00:09:53,367 --> 00:09:55,166
-Way to go, chef. Good job.
-Thanks.
268
00:09:55,166 --> 00:09:59,867
Johnny, your flavors
are full and focused.
269
00:09:59,867 --> 00:10:01,367
You the right man for the job.
270
00:10:01,367 --> 00:10:04,367
-'Cause we aiming
for you today, Bobby.
-[Tila laughing]
271
00:10:09,634 --> 00:10:10,867
[Flay] All right,
Johnny, congratulations.
272
00:10:10,867 --> 00:10:12,367
You got through round one.
How you feeling?
273
00:10:12,367 --> 00:10:13,634
I'm feeling good.
274
00:10:13,634 --> 00:10:17,266
You have a very important
Korean-inspired restaurant
in Chicago.
275
00:10:17,266 --> 00:10:19,533
What are we cooking tonight?
What is your signature dish?
276
00:10:19,533 --> 00:10:20,428
My signature dish is...
277
00:10:20,428 --> 00:10:21,367
My signature dish is...
278
00:10:23,367 --> 00:10:24,533
...bibimbap.
279
00:10:24,533 --> 00:10:26,100
-Oh, bibimbap.
All right, love that.
-[Tila] Oh, yes!
280
00:10:26,100 --> 00:10:27,634
Okay, okay.
281
00:10:27,634 --> 00:10:29,734
-I love that.
-[Tila] Yes! Yes!
282
00:10:29,734 --> 00:10:31,533
No big deal, uh,
a bunch of, like, vegetables,
283
00:10:31,533 --> 00:10:33,634
-meat, you got to
cook rice perfectly.
-Uh-huh.
284
00:10:33,634 --> 00:10:36,166
-Dolsot bibimbap
or just bibimbap?
-Dolsot.
285
00:10:36,166 --> 00:10:38,266
Yeah, Bobby!
Let... Let me translate.
286
00:10:38,266 --> 00:10:40,867
"Hot pot", you gotta get that
crispy rice on the bottom.
287
00:10:40,867 --> 00:10:43,166
-All right?
-Oh, crispy rice?
I've never done that.
288
00:10:43,166 --> 00:10:44,634
[all laugh]
289
00:10:44,634 --> 00:10:48,367
Three judges are standing by
to do a blind taste test.
290
00:10:48,367 --> 00:10:50,428
Forty-five minutes
on the clock, chefs.
And your time starts...
291
00:10:50,428 --> 00:10:51,533
Forty-five minutes
on the clock, chefs.
And your time starts...
292
00:10:51,533 --> 00:10:52,867
Now!
293
00:10:52,867 --> 00:10:54,800
-Let's go, let's go, let's go!
-[crowd cheering]
294
00:10:58,166 --> 00:11:00,166
-All right, let's talk
about bibimbap.
-Let's do it.
295
00:11:00,166 --> 00:11:02,066
At its base,
it's a rice bowl, right?
296
00:11:02,066 --> 00:11:03,967
You have short-grained
rice on the base,
297
00:11:03,967 --> 00:11:06,533
commonly has a protein
that is grilled,
298
00:11:06,533 --> 00:11:09,166
-good collection of marinaded
or pickled vegetables.
-Mmm-hmm.
299
00:11:09,166 --> 00:11:11,266
-[Tila] And hopefully,
a really runny egg.
-[Derry] Mmm!
300
00:11:11,266 --> 00:11:13,967
I mean, if you can create
all the flavor profiles
301
00:11:13,967 --> 00:11:16,467
with the sweet and the salty
and the sour and little bit
of spice,
302
00:11:16,467 --> 00:11:18,100
-I mean, it's just mmm!
-[Tila] Yeah.
303
00:11:18,100 --> 00:11:18,967
[chuckles]
304
00:11:18,967 --> 00:11:20,428
Bibimbap, I actually
love the dish.
305
00:11:20,428 --> 00:11:20,467
Bibimbap, I actually
love the dish.
306
00:11:20,467 --> 00:11:21,634
Tons of flavor.
307
00:11:21,634 --> 00:11:24,734
So I'm making bibimbap with
beef tenderloin, crispy rice,
308
00:11:24,734 --> 00:11:28,166
pickled cucumbers,
soy, shiitake mushrooms
309
00:11:28,166 --> 00:11:31,367
garlic, spinach, kimchi
with bean sprouts
310
00:11:31,367 --> 00:11:32,967
and an egg
with a gochujang sauce.
311
00:11:32,967 --> 00:11:34,967
-This is a harder challenge.
-[Tila] Oh, big time.
312
00:11:34,967 --> 00:11:36,967
-Dude, this is a lot of work.
-[all laugh]
313
00:11:36,967 --> 00:11:38,166
There's a lot to do.
314
00:11:38,166 --> 00:11:40,634
Bibimbap is a dish
I became really familiar with
315
00:11:40,634 --> 00:11:42,066
during my time
working in Korea.
316
00:11:42,066 --> 00:11:43,533
I'm making dolsot bibimbap
317
00:11:43,533 --> 00:11:47,000
with short ribs,
spinach, bean sprouts,
carrots, zucchini,
318
00:11:47,000 --> 00:11:49,166
with a fried egg
and gochujang sauce.
319
00:11:49,166 --> 00:11:50,428
Hey, Johnny, why did
you choose this as
your signature dish?
320
00:11:50,428 --> 00:11:52,533
Hey, Johnny, why did
you choose this as
your signature dish?
321
00:11:52,533 --> 00:11:55,634
Because my kids
love to eat it.
322
00:11:55,634 --> 00:11:57,467
It's all
they'll eat, actually.
323
00:11:57,467 --> 00:11:59,000
They usually don't eat
anything I make.
324
00:11:59,000 --> 00:12:01,367
-[all laugh]
-My kids won't eat
my food either.
325
00:12:01,367 --> 00:12:02,900
[all laugh]
326
00:12:02,900 --> 00:12:05,367
[Clark] I get my rice
over the heat
and get it cooking.
327
00:12:05,967 --> 00:12:07,533
[Flay] Ribeye is traditional,
328
00:12:07,533 --> 00:12:10,000
but for this, I wanna
use something's
that's gonna be tender.
329
00:12:10,000 --> 00:12:12,100
Beef tenderloin on its own
doesn't have a lot of flavor,
330
00:12:12,100 --> 00:12:13,634
but I'm bringing the flavor
to the party.
331
00:12:13,634 --> 00:12:17,066
So I'm marinating it
in soy, sesame and sugar
and some mirin.
332
00:12:17,066 --> 00:12:18,166
All right.
333
00:12:18,166 --> 00:12:19,900
And then, I'm gonna
start cooking the rice.
334
00:12:19,900 --> 00:12:20,428
-All right, Tiffany, I'm gonna
go in and see what's going on.
-All right.
335
00:12:20,428 --> 00:12:22,066
-All right, Tiffany, I'm gonna
go in and see what's going on.
-All right.
336
00:12:22,066 --> 00:12:24,367
To make the marinade,
I juice Asian pears,
337
00:12:24,367 --> 00:12:26,533
garlic, ginger.
338
00:12:26,533 --> 00:12:29,100
Pear juice adds just
a nice, bright freshness.
339
00:12:29,100 --> 00:12:32,367
And I get my short ribs
into a bowl with soy sauce
and rice wine.
340
00:12:32,367 --> 00:12:35,533
-Chef Johnny, short rib
is your protein.
-[Clark] Yeah.
341
00:12:35,533 --> 00:12:38,266
Short ribs have a lot
of fatty, beefy flavor.
342
00:12:38,266 --> 00:12:39,467
Ooh, dark brown,
343
00:12:39,467 --> 00:12:41,634
Korean dark brown sugar. Using
all the right ingredients.
344
00:12:41,634 --> 00:12:44,166
I don't see any of that
on Bobby's station over there.
345
00:12:44,166 --> 00:12:49,166
-[mimicking indistinctly]
-[laughs] It's working,
it's working!
346
00:12:49,166 --> 00:12:50,428
So, Bobby, you're going
for fillet.
347
00:12:50,428 --> 00:12:50,867
So, Bobby, you're going
for fillet.
348
00:12:50,867 --> 00:12:52,734
-[Flay] Yeah.
-[Tila] Bold choice.
349
00:12:52,734 --> 00:12:54,734
You're gonna cook it whole
and then slice it,
I'm guessing.
350
00:12:54,734 --> 00:12:56,066
Is that a good idea?
351
00:12:56,066 --> 00:12:57,900
Yeah, man,
it's a phenomenal idea.
352
00:12:57,900 --> 00:13:00,266
-[all chuckle]
-[Tila] Give it up for Johnny,
guys, we can do this.
353
00:13:00,266 --> 00:13:01,467
[crowd cheering]
354
00:13:03,266 --> 00:13:04,166
I feel pretty good.
355
00:13:04,166 --> 00:13:06,734
I love that Bobby
is using fillet.
356
00:13:06,734 --> 00:13:09,066
It's lean, it doesn't have
a lot of flavor.
357
00:13:09,066 --> 00:13:11,533
-Mmm.
-He's either gonna be
called out for that
358
00:13:11,533 --> 00:13:12,867
or he's gonna be
called a genius.
359
00:13:12,867 --> 00:13:15,900
-Johnny's using short ribs.
-Short rib plate here.
360
00:13:15,900 --> 00:13:18,500
-Oh.
-[Tila] Johnny doesn't have
a lot of spice, though,
361
00:13:18,500 --> 00:13:20,428
so that's my worry.
Johnny, are you gonna
do a gochujang sauce?
362
00:13:20,428 --> 00:13:22,166
so that's my worry.
Johnny, are you gonna
do a gochujang sauce?
363
00:13:22,166 --> 00:13:23,634
I am gonna do
a gochujang sauce.
364
00:13:23,634 --> 00:13:25,533
-[Derry] Okay. All right.
-[Tila] Okay, good, good.
That's important.
365
00:13:25,533 --> 00:13:28,266
You know what's interesting,
the first, uh, bibimbap sauce
366
00:13:28,266 --> 00:13:29,734
was not made with gochujang
367
00:13:29,734 --> 00:13:33,166
'cause chilies didn't come
to Korea until the 1600s.
368
00:13:33,166 --> 00:13:36,967
I like that he's
a food scholar
and a chef.
369
00:13:36,967 --> 00:13:39,166
I'm nervous about
Johnny. Stealth.
370
00:13:39,166 --> 00:13:41,266
-I think we got
a good chance here.
-[laughs]
371
00:13:41,266 --> 00:13:42,233
[laughs]
372
00:13:42,734 --> 00:13:43,734
[bell dings]
373
00:13:47,266 --> 00:13:49,066
[Tila] Johnny's going
with short ribs.
374
00:13:49,066 --> 00:13:50,533
I think it's gonna
be delicious.
375
00:13:50,533 --> 00:13:53,266
[Johnny] I'm just trying
to get nice grill marks
and not overcook them.
376
00:13:53,266 --> 00:13:56,467
These short ribs are thin,
so they don't take
very long to cook.
377
00:13:56,467 --> 00:13:59,734
-[Derry] What's Bobby
doing over there?
-He's dropped his fillets.
378
00:13:59,734 --> 00:14:03,367
[Flay] The marinade has
a little sugar on it, so it's
gonna help caramelize it.
379
00:14:03,367 --> 00:14:04,634
I sear it and put it
in the oven.
380
00:14:04,634 --> 00:14:06,900
So then my shiitake mushrooms,
I add some fresh ginger
in there,
381
00:14:06,900 --> 00:14:08,634
soy and sesame oil.
382
00:14:08,634 --> 00:14:10,700
I don't know if
it's exactly traditional,
383
00:14:10,700 --> 00:14:12,533
but the nice thing about
bibimbap is you can
384
00:14:12,533 --> 00:14:15,491
flavor the different
proteins and vegetables
in different ways.
385
00:14:15,491 --> 00:14:15,734
flavor the different
proteins and vegetables
in different ways.
386
00:14:15,734 --> 00:14:16,867
[crowd cheering]
387
00:14:16,867 --> 00:14:20,634
-Ooh, fire. Ooh.
-Wow.
388
00:14:22,600 --> 00:14:24,533
With my vegetables,
I'm going a traditional route.
389
00:14:24,533 --> 00:14:27,634
I blanch the carrots
and the spinach to
soften them up a bit.
390
00:14:27,634 --> 00:14:30,100
Johnny, tell us
about your carrots.
What do you have on it?
391
00:14:30,100 --> 00:14:33,000
A little bit of sugar,
some salt, sesame oil,
392
00:14:33,000 --> 00:14:34,634
and just a touch of soy sauce.
393
00:14:34,634 --> 00:14:36,266
It looks so good from here.
394
00:14:36,266 --> 00:14:38,266
So next, I'm making
my pickled cucumbers,
395
00:14:38,266 --> 00:14:40,266
so it's rice wine vinegar
and some sugar.
396
00:14:40,266 --> 00:14:43,266
You need some of
that pickling flavor
in Korean food.
397
00:14:43,266 --> 00:14:44,700
It's very, very important
to it.
398
00:14:44,700 --> 00:14:45,491
I think the sauce is gonna
make the difference here.
399
00:14:45,491 --> 00:14:47,000
I think the sauce is gonna
make the difference here.
400
00:14:47,000 --> 00:14:48,700
It totally is.
401
00:14:48,700 --> 00:14:51,266
[Flay] So my sauce is
the gochujang soy sauce.
402
00:14:51,266 --> 00:14:52,166
Little of that.
403
00:14:52,166 --> 00:14:53,800
A little bit of sesame oil.
404
00:14:53,800 --> 00:14:54,700
Some of that right there.
405
00:14:54,700 --> 00:14:56,100
And some rice wine vinegar.
406
00:14:56,100 --> 00:14:58,634
I wonder if he's gonna
do sugar or honey,
'cause it's Bobby Flay.
407
00:14:58,634 --> 00:14:59,900
He's gonna go honey, watch.
408
00:14:59,900 --> 00:15:01,800
-[Tila laughs]
-[Flay] And I put
a little honey in it.
409
00:15:01,800 --> 00:15:03,800
-[Tila] There you go, see?
-[Derry laughs]
410
00:15:03,800 --> 00:15:05,634
[Flay] It's spicy,
a little sweet.
411
00:15:05,634 --> 00:15:06,800
It's good stuff.
412
00:15:06,800 --> 00:15:08,634
-Let's go get a weigh in.
-All right, let's do it.
413
00:15:08,634 --> 00:15:10,166
Sixteen minutes.
414
00:15:11,166 --> 00:15:12,600
-Johnny.
-Yes.
415
00:15:12,600 --> 00:15:14,367
How we looking?
How's that time going?
416
00:15:14,367 --> 00:15:15,333
Uh...
417
00:15:16,066 --> 00:15:17,867
Some of the veg prep's done.
418
00:15:17,867 --> 00:15:19,367
All right, how's
your sauce looking?
419
00:15:19,367 --> 00:15:20,700
I haven't made the sauce yet.
420
00:15:20,700 --> 00:15:23,100
Okay, I'mma leave you alone,
'cause I really need you
to concentrate,
421
00:15:23,100 --> 00:15:24,367
bring the flavors out.
422
00:15:24,367 --> 00:15:25,900
-Looks fantastic.
-[Clark] Thank you.
423
00:15:25,900 --> 00:15:28,800
I chop up the zucchini
and I sauté it gently
in sesame oil.
424
00:15:28,800 --> 00:15:31,467
I blanch the soybean sprouts
and then I add chili powder
425
00:15:31,467 --> 00:15:34,066
just to differentiate
from the other vegetables.
426
00:15:34,066 --> 00:15:35,467
What's yours got, Bobby?
427
00:15:35,467 --> 00:15:37,367
-[Flay] We got mushrooms.
-[Derry] Mmm.
428
00:15:37,367 --> 00:15:39,734
[Flay] Bean sprouts
and some kimchi.
429
00:15:39,734 --> 00:15:42,467
-I got some
caramelized fillet here.
-Oh, my God!
430
00:15:42,467 --> 00:15:44,700
He got filet mignon
in the oven!
431
00:15:44,700 --> 00:15:45,491
-[Tila laughing]
-[Flay] Mmm.
432
00:15:45,491 --> 00:15:46,800
-[Tila laughing]
-[Flay] Mmm.
433
00:15:46,800 --> 00:15:48,533
[Derry] Okay.
434
00:15:48,533 --> 00:15:50,266
-Where's the rice?
-Right here.
435
00:15:50,266 --> 00:15:52,166
I'mma crisp
the hell out of it.
436
00:15:52,166 --> 00:15:54,166
[both laugh]
437
00:15:54,166 --> 00:15:56,634
-Give it up for Johnny!
-[crowd cheering]
438
00:15:58,000 --> 00:16:00,533
[Flay] So I'm working
on my spinach next.
I use some fresh garlic,
439
00:16:00,533 --> 00:16:03,266
soy, sesame, and black
and white sesame seeds.
440
00:16:03,266 --> 00:16:06,467
[Clark] To make my sauce,
I mix gochujang, mirin,
441
00:16:06,467 --> 00:16:08,367
lemon juice and vinegar.
442
00:16:08,367 --> 00:16:11,066
-I check my rice.
-How's that rice, dawg?
443
00:16:11,867 --> 00:16:13,166
-Perfect.
-Yeah!
444
00:16:13,166 --> 00:16:14,333
[all cheering]
445
00:16:15,800 --> 00:16:17,700
And then, to add
another layer of complexity,
446
00:16:17,700 --> 00:16:20,533
a lot of people put
that runny fried egg.
447
00:16:20,533 --> 00:16:22,367
[Flay] Oh. I forgot
about the eggs.
448
00:16:22,367 --> 00:16:23,634
This is frantic Bobby
right here.
449
00:16:23,634 --> 00:16:25,000
-[Derry] Okay,
I've been waiting.
-[Tila] Yeah.
450
00:16:25,000 --> 00:16:26,266
This is panicky Bobby.
451
00:16:26,266 --> 00:16:29,266
I'm running out of time.
I run and grab the dolsots,
452
00:16:29,266 --> 00:16:31,000
which are
the traditional stone bowl.
453
00:16:31,000 --> 00:16:34,700
-Here come the hot pots.
-Ohh, all right, Johnny!
454
00:16:34,700 --> 00:16:36,700
They get crazy, ripping hot.
455
00:16:36,700 --> 00:16:40,700
The judges get that brown,
beautiful, crispy rice.
456
00:16:40,700 --> 00:16:44,266
I take the rice out, put it in
a cast iron pan and get it
nice and crispy.
457
00:16:44,266 --> 00:16:45,491
-Let's go, Johnny!
-Come on, Johnny!
458
00:16:45,491 --> 00:16:46,500
-Let's go, Johnny!
-Come on, Johnny!
459
00:16:46,500 --> 00:16:47,700
-[crowd cheering]
-[Derry chanting]
Johnny! Johnny!
460
00:16:47,700 --> 00:16:50,900
[all chanting] Johnny! Johnny!
461
00:16:50,900 --> 00:16:52,700
[laughs]
462
00:16:52,700 --> 00:16:55,166
[Clark] I top it with
my bean sprouts, carrots,
463
00:16:55,166 --> 00:16:57,166
zucchini and spinach.
464
00:16:57,166 --> 00:17:00,900
I slice into the short ribs.
They're looking perfect.
465
00:17:00,900 --> 00:17:03,166
I take the rice out.
It's fluffy and crispy.
466
00:17:03,166 --> 00:17:06,100
And I think the beef
looks perfectly cooked.
467
00:17:06,100 --> 00:17:07,867
So the plate is
the crispy rice in the bowl,
468
00:17:07,867 --> 00:17:10,266
bean sprouts with
the kimchi, the mushrooms,
469
00:17:10,266 --> 00:17:12,800
and I put some of the beef
with the pickled cucumbers,
470
00:17:12,800 --> 00:17:13,900
some of the spinach.
471
00:17:13,900 --> 00:17:15,491
Who has the best vegetables?
Whose rice is better?
472
00:17:15,491 --> 00:17:16,800
Who has the best vegetables?
Whose rice is better?
473
00:17:16,800 --> 00:17:21,166
Whose egg is better?
How the flavors tie together
without being overpowering.
474
00:17:21,166 --> 00:17:22,266
That's what it's gonna
come down to.
475
00:17:22,266 --> 00:17:24,166
[Clark] And I finish
with the gochujang sauce.
476
00:17:24,166 --> 00:17:27,166
-[Derry] Oh, my gosh, look
how perfect the bowl looks.
-[Tila] It's gorgeous.
477
00:17:27,166 --> 00:17:29,734
-[all] Ten, nine, eight...
-[Flay] Then the egg
and the gochujang sauce,
478
00:17:29,734 --> 00:17:31,600
-some scallions and cilantro.
-...seven, six,
479
00:17:31,600 --> 00:17:33,166
-five...
-That's it.
480
00:17:33,166 --> 00:17:37,266
...four, three, two, one.
481
00:17:37,266 --> 00:17:39,900
-[crowd cheering]
-That's it! Yeah.
482
00:17:39,900 --> 00:17:41,266
[Clark] There's no way
to check,
483
00:17:41,266 --> 00:17:43,734
but I'm just hoping that
the rice is crispy enough
from the bottom.
484
00:17:43,734 --> 00:17:45,491
The only thing I was wondering
is if I should have put
more sauce on top.
485
00:17:45,491 --> 00:17:46,634
The only thing I was wondering
is if I should have put
more sauce on top.
486
00:17:46,634 --> 00:17:48,867
It's a very strong sauce.
I didn't wanna overpower it.
487
00:17:48,867 --> 00:17:50,066
I don't know.
488
00:17:52,166 --> 00:17:53,233
[bell dings]
489
00:17:56,000 --> 00:17:57,367
Chef Bobby, Chef Johnny,
you guys crushed it.
490
00:17:57,367 --> 00:18:00,367
So now it's time
to introduce you
to your judges.
491
00:18:00,367 --> 00:18:04,900
First up, the owner
of Nom Wah, Wilson Tang.
492
00:18:05,867 --> 00:18:09,367
Chef and partner of Piggyback,
Leah Cohen.
493
00:18:09,367 --> 00:18:10,634
My girl!
494
00:18:10,634 --> 00:18:14,367
And the chef owner of Nowon,
Jae Lee.
495
00:18:14,367 --> 00:18:16,433
-[crowd cheering]
-[Tila chuckling]
496
00:18:17,266 --> 00:18:18,734
All right, judges,
we're gonna ask you to start
497
00:18:18,734 --> 00:18:21,233
with the first bibimbap
that's right in front of you.
498
00:18:30,734 --> 00:18:32,734
I think the presentation
was beautiful.
499
00:18:32,734 --> 00:18:34,734
The rice, very interesting.
500
00:18:34,734 --> 00:18:39,100
Never had bibimbap
in a regular bowl
with crispy rice.
501
00:18:39,100 --> 00:18:41,500
Definitely a lot
of technique and thought
that went into the dish.
502
00:18:41,500 --> 00:18:44,600
The bibimbap sauce,
I think sesame oil
is missing.
503
00:18:44,600 --> 00:18:47,166
A touch of sugar
just to balance out the heat
504
00:18:47,166 --> 00:18:48,367
would have been very nice.
505
00:18:48,367 --> 00:18:50,500
I love the presentation
of this dish.
506
00:18:50,500 --> 00:18:53,166
The rice is just
enough crunchiness.
507
00:18:53,166 --> 00:18:54,782
The protein is
cooked perfectly.
508
00:18:54,782 --> 00:18:55,166
The protein is
cooked perfectly.
509
00:18:55,166 --> 00:18:58,500
And I love the little drizzle
of sauce on the top.
510
00:18:58,500 --> 00:19:00,100
I don't like the vessel.
511
00:19:00,100 --> 00:19:05,600
Uh, traditionally, I feel like
eating bibimbap is in a...
in a stone pot.
512
00:19:05,600 --> 00:19:08,500
The beef is cooked perfectly.
It's a nice medium rare.
513
00:19:08,500 --> 00:19:11,166
The spinach was
a little overcooked.
514
00:19:11,166 --> 00:19:12,533
It got, like, a little mushy.
515
00:19:12,533 --> 00:19:15,634
But overall, I thought it was
a really interesting way
516
00:19:15,634 --> 00:19:19,500
to kind of showcase bibimbap
not in its traditional form.
517
00:19:19,500 --> 00:19:21,900
Judges, please try
your second bibimbap.
518
00:19:33,600 --> 00:19:34,734
What do you think, Jae?
519
00:19:34,734 --> 00:19:37,634
So I think
just by looking at it,
it captured my soul.
520
00:19:37,634 --> 00:19:41,367
Using the stone bowl,
um, getting the crispy rice
at the bottom.
521
00:19:41,367 --> 00:19:45,467
The meat, I think the way
that it was cooked and cut,
so delicious to me.
522
00:19:45,467 --> 00:19:50,500
I do, however, think that
the sauce was a little
spicy and overpowering.
523
00:19:50,500 --> 00:19:54,266
You have the aroma of the rice
and the gochujang sauce
524
00:19:54,266 --> 00:19:54,782
and because it's hot,
it just knocks you
in the face.
525
00:19:54,782 --> 00:19:57,000
and because it's hot,
it just knocks you
in the face.
526
00:19:57,000 --> 00:20:00,367
I love spicy food,
but I think it's just
a little bit overwhelming.
527
00:20:00,367 --> 00:20:04,166
The rice is perfect.
It's got the, uh, crispiness
528
00:20:04,166 --> 00:20:05,967
that you expect
from a bibimbap.
529
00:20:05,967 --> 00:20:08,867
The meat was a little
underseasoned for my taste.
530
00:20:08,867 --> 00:20:10,000
[Derry] Thank you.
531
00:20:10,000 --> 00:20:13,266
All right, judges,
please cast the vote.
532
00:20:13,266 --> 00:20:17,100
I'm definitely feeling worried
because Bobby was a little bit
more adventurous.
533
00:20:17,100 --> 00:20:20,233
I'm just hoping I did enough
to get me through.
534
00:20:21,166 --> 00:20:22,467
I feel like this
could go either way.
535
00:20:23,000 --> 00:20:24,782
And the winner is...
536
00:20:24,782 --> 00:20:25,533
And the winner is...
537
00:20:27,066 --> 00:20:30,100
-...Chef Johnny!
-[all cheering]
538
00:20:30,100 --> 00:20:32,000
-Great job. Congratulations.
-Thank you.
539
00:20:32,000 --> 00:20:33,000
[Derry laughing]
540
00:20:33,000 --> 00:20:34,634
We did it, we did it,
we did it!
541
00:20:35,367 --> 00:20:37,166
We won. We won.
542
00:20:37,166 --> 00:20:38,634
[chuckling]
543
00:20:38,634 --> 00:20:42,634
Tradition won.
You gotta go with
the hot stone bowl.
544
00:20:42,634 --> 00:20:45,734
That's, like, the only way
in my mind to eat
the bibimbap.
545
00:20:45,734 --> 00:20:47,600
-It was a great job.
-Thank you.
546
00:20:47,600 --> 00:20:48,533
What does it mean to you?
547
00:20:48,533 --> 00:20:51,367
I can't wait to,
um, show my kids.
548
00:20:51,367 --> 00:20:53,467
Let's give it up
for Johnny, everybody!
549
00:20:53,467 --> 00:20:54,782
[all applauding and cheering]
550
00:20:54,782 --> 00:20:55,500
[all applauding and cheering]
551
00:20:55,500 --> 00:20:58,467
I'm Johnny Clark
and I just beat Bobby Flay!
552
00:20:58,467 --> 00:20:58,867
[crowd cheering]