1
00:00:01,367 --> 00:00:03,867
I'm Bobby Flay.
Each week, one brave chef
2
00:00:03,867 --> 00:00:05,567
will try to take me down
in my house.
3
00:00:05,567 --> 00:00:06,467
This is my show!
4
00:00:06,467 --> 00:00:08,166
Today, it is.
Tomorrow, who knows?
5
00:00:08,166 --> 00:00:10,000
-Ooh.
-Trash talking.
6
00:00:10,000 --> 00:00:12,767
This culinary battle
is gonna shake down
in two rounds.
7
00:00:12,767 --> 00:00:16,300
Round one, to get to me,
two contenders have to
go through each other
8
00:00:16,300 --> 00:00:18,266
using an ingredient
of my choice.
9
00:00:18,266 --> 00:00:19,500
It's do or die, Bobby.
10
00:00:19,500 --> 00:00:21,867
[Bobby] Two people
that know me well will decide
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00:00:21,867 --> 00:00:23,467
who's got the skills
to beat me.
12
00:00:23,467 --> 00:00:24,867
Yeah!
13
00:00:24,867 --> 00:00:27,266
[Bobby]
Round two, I go head to head
with the winning contender.
14
00:00:27,266 --> 00:00:28,700
Let's go!
15
00:00:28,700 --> 00:00:30,767
[Bobby] It's their turn
to surprise me with
their signature dish.
16
00:00:30,767 --> 00:00:32,266
-What?
-[girl] Oh, no.
17
00:00:32,266 --> 00:00:33,567
Don't try this at home.
18
00:00:33,567 --> 00:00:36,100
You did it, Bobby!
19
00:00:36,100 --> 00:00:38,700
-[Bobby] Bottomline...
-You're gonna run out of time!
20
00:00:38,700 --> 00:00:40,066
...everyone's out to beat me.
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00:00:45,867 --> 00:00:48,867
All right, everybody knows
that in this game,
I'm the target.
22
00:00:48,867 --> 00:00:51,800
And here to make me
their bulls-eye tonight
23
00:00:51,800 --> 00:00:55,333
is Chef Brooke Williamson
and actor and comedian
Matt Walsh.
24
00:01:00,266 --> 00:01:04,066
[grunts] Come on,
who wants to beat Bobby Flay?
25
00:01:05,500 --> 00:01:07,200
Nice job. What's up, guys?
26
00:01:07,200 --> 00:01:09,066
-So glad to have you here.
-I'm excited.
27
00:01:09,066 --> 00:01:11,066
Veep is one of
the funniest shows.
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-And it just--
-Well, I didn't write it,
so I don't get total credit.
29
00:01:13,066 --> 00:01:16,066
I know. They told me today
that you helped create the--
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00:01:16,066 --> 00:01:17,567
Upright Citizens Brigade,
yeah.
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00:01:17,567 --> 00:01:20,100
-That is unbelievable.
-[Matt] Yeah.
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00:01:20,100 --> 00:01:21,367
It's like
running a restaurant.
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00:01:21,367 --> 00:01:22,467
-[Bobby] Improv...
-Improv.
34
00:01:22,467 --> 00:01:24,567
...is so incredibly difficult.
35
00:01:24,567 --> 00:01:26,266
-Yeah, yeah.
-That's so, so cool.
36
00:01:26,266 --> 00:01:28,967
All right. Uh, Brooke,
so this is Matt's
first time here.
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00:01:28,967 --> 00:01:29,900
-[Brooke] Mm-hm.
-Any strategy?
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00:01:29,900 --> 00:01:31,567
My record here
is not terrible.
39
00:01:31,567 --> 00:01:33,166
I know. Your record
is actually very good.
40
00:01:33,166 --> 00:01:34,567
-That's a lot of pressure.
-[Bobby] Yeah, you say--
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00:01:34,567 --> 00:01:35,967
But I did get a little intel.
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00:01:35,967 --> 00:01:37,266
I know
some of your weaknesses.
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00:01:37,266 --> 00:01:39,100
I did a lot of Googling
of your life.
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00:01:39,100 --> 00:01:40,867
Well, funny
you should say that
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00:01:40,867 --> 00:01:43,634
'cause I have a lot of
weaknesses in the kitchen
and plenty in life.
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00:01:44,667 --> 00:01:48,100
But also, we're gonna bring in
two very competent chefs.
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00:01:48,100 --> 00:01:50,667
In fact, they have judged
at this very table.
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00:01:50,667 --> 00:01:51,600
-Really?
-[Brooke] Uh-huh.
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00:01:51,600 --> 00:01:53,266
[Bobby] Let's bring 'em out.
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00:01:53,266 --> 00:01:55,767
Our first contender,
she's bringing her modern
51
00:01:55,767 --> 00:01:57,467
Mexican flavors
to try and take you down.
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00:01:57,467 --> 00:01:59,934
It's Chef Ariel Fox.
53
00:02:02,266 --> 00:02:03,700
-Yes!
-Whoo!
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00:02:03,700 --> 00:02:04,800
[Brooke] Yeah!
55
00:02:04,800 --> 00:02:06,166
-All right.
-Love her already.
56
00:02:06,166 --> 00:02:07,467
Love her.
57
00:02:07,467 --> 00:02:10,500
This Beat Bobby Flay judge
has already handed you
one loss.
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00:02:10,500 --> 00:02:12,667
Tonight, he's here
to hand deliver you
another one.
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00:02:12,667 --> 00:02:14,200
It's Chef Jae Lee.
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00:02:14,200 --> 00:02:15,333
-Oh, Jae.
-Whoo!
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00:02:16,800 --> 00:02:18,367
Whoo!
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00:02:19,700 --> 00:02:21,367
Finger hearts.
It's Korean, right?
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00:02:21,367 --> 00:02:22,367
-That's Korean, yeah.
-[Bobby] Yes.
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00:02:22,367 --> 00:02:24,200
[Matt] Oh.
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00:02:24,200 --> 00:02:27,200
Ariel, Jae, nice to see you
on this side of the kitchen.
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00:02:27,200 --> 00:02:28,600
So, uh,
what's your goal tonight?
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00:02:28,600 --> 00:02:30,634
Any excuse to get away
from the kids for a night.
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00:02:32,166 --> 00:02:33,834
-How about you, Jae?
-You're going down.
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00:02:34,867 --> 00:02:36,767
Ooh! All right, here's the way
it's gonna work.
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00:02:36,767 --> 00:02:38,467
I'm gonna put
20 minutes on the clock.
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00:02:38,467 --> 00:02:40,166
I'm gonna give you
an ingredient of my choice.
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00:02:40,166 --> 00:02:42,700
And you must
make that ingredient
the star of your dish.
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00:02:42,700 --> 00:02:44,166
And that ingredient is...
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00:02:46,467 --> 00:02:47,467
Eggs.
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00:02:48,567 --> 00:02:49,734
[audience applauding]
76
00:02:51,000 --> 00:02:52,800
-I love it.
I eat eggs every day.
-[Bobby] Okay.
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00:02:52,800 --> 00:02:55,000
-How you feeling about these?
-I think I can make it work.
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00:02:55,000 --> 00:02:56,667
Could be way worse, trust me.
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00:02:56,667 --> 00:02:58,367
All right, chefs,
get cracking.
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00:02:59,367 --> 00:03:01,266
[audience cheering,
applauding]
81
00:03:06,367 --> 00:03:10,266
Scrambled eggs, fried eggs,
poached eggs, basted eggs.
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00:03:10,266 --> 00:03:11,567
How do you like
to eat your eggs?
83
00:03:11,567 --> 00:03:14,367
Go to would just be,
like, a poached egg
or a simple fried egg,
84
00:03:14,367 --> 00:03:16,233
which wouldn't
win me anything.
85
00:03:17,266 --> 00:03:19,166
What the hell am I making?
86
00:03:19,166 --> 00:03:22,967
I see eggs,
and I'm thinking to myself,
"How can I make this Korean?"
87
00:03:22,967 --> 00:03:24,300
Oh, Korean omelet,
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00:03:24,300 --> 00:03:26,767
which is, basically,
a rolled omelet.
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00:03:26,767 --> 00:03:30,100
While the bacon is rendering,
I am chopping up zucchini
and onion.
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00:03:30,100 --> 00:03:31,367
Jae, what are you making?
91
00:03:31,367 --> 00:03:35,000
I'm making
a Korean-style omelet
and a gochujang vinaigrette
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00:03:35,000 --> 00:03:36,000
with some sort of salad.
93
00:03:36,000 --> 00:03:37,667
Gochujang is that
Korean red pepper paste
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00:03:37,667 --> 00:03:40,233
that is, like, one of
the great ingredients
in the world.
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00:03:43,567 --> 00:03:45,266
I was born
in Seoul, South Korea,
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00:03:45,266 --> 00:03:48,767
and I grew up eating
my mom's delicious
Korean home cooking.
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00:03:48,767 --> 00:03:50,567
I moved to New York City
when I was a kid.
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00:03:50,567 --> 00:03:52,667
I started working
at a ramen shop.
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00:03:52,667 --> 00:03:56,367
I've had the privilege
to work under Morimoto
and Dale Talde.
100
00:03:56,367 --> 00:03:58,400
But I quit my job
to do pop-ups.
101
00:03:58,400 --> 00:04:01,166
My Korean burgers
were an immediate success.
102
00:04:01,166 --> 00:04:03,166
So I opened Nowon
in East Village,
103
00:04:03,166 --> 00:04:05,400
where we serve
Korean, American bar food.
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00:04:05,400 --> 00:04:06,967
So, I wanna
win this competition
105
00:04:06,967 --> 00:04:08,367
for my Korean,
American culture.
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00:04:08,367 --> 00:04:11,467
Yo, Bobby,
I didn't go easy on you
at the judges' table,
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00:04:11,467 --> 00:04:13,467
and I'm not going easy
on you today.
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00:04:14,800 --> 00:04:16,066
Ariel, what are you making?
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00:04:16,066 --> 00:04:17,667
A savory French toast
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00:04:17,667 --> 00:04:21,200
with a poached egg
and a chorizo hollandaise.
111
00:04:21,200 --> 00:04:24,900
-That feels like a lot
to make in 16 minutes.
-Yeah.
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00:04:24,900 --> 00:04:28,767
So, I really wanna infuse
my butter with chorizo
for this hollandaise.
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00:04:28,767 --> 00:04:31,667
So, I'm gonna make my savory
French toast custard.
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00:04:31,667 --> 00:04:34,567
I'm adding my eggs,
garlic and the onions,
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00:04:34,567 --> 00:04:35,667
and a heavy cream.
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00:04:35,667 --> 00:04:38,166
I feel like this dish
totally represents me
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00:04:38,166 --> 00:04:40,467
because of my love
for breakfast food.
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00:04:42,000 --> 00:04:43,900
I grew up
in Santa Cruz, California,
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00:04:43,900 --> 00:04:47,000
and I started working
at an organic farm
during high school.
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00:04:47,000 --> 00:04:49,567
And then I was
Italian and French trained,
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00:04:49,567 --> 00:04:53,300
but I really love leaning into
Latin and Caribbean cuisine.
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00:04:53,300 --> 00:04:55,000
I worked my way
through restaurants.
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00:04:55,000 --> 00:04:58,100
Then I competed
on Hell's Kitchen, and I won.
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00:04:58,100 --> 00:05:00,200
And now, I'm the
Vice President of Culinary
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00:05:00,200 --> 00:05:02,367
for Del Frisco's
Double Eagle Steakhouse
126
00:05:02,367 --> 00:05:03,967
and Del Frisco's Grille.
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00:05:03,967 --> 00:05:06,867
And so I feel like
it's time to face off
against Bobby.
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00:05:06,867 --> 00:05:09,000
I've been here as a judge
enough times.
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00:05:09,000 --> 00:05:11,734
And you know what?
I wanna see if I have
what it takes.
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00:05:12,500 --> 00:05:15,066
Coming up
on 15 minutes, guys.
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00:05:16,367 --> 00:05:18,867
Hey, Chef. You've never
been on this side, huh?
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00:05:18,867 --> 00:05:20,467
I have not.
It feels very different,
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00:05:20,467 --> 00:05:22,500
-but so far, I'm feeling okay.
-[Brooke] Should feel
very different.
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00:05:22,500 --> 00:05:23,433
Yeah.
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00:05:23,433 --> 00:05:25,767
So, I slice scallion,
I add that into the pan
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along with zucchini and onion.
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00:05:27,667 --> 00:05:29,567
-[Brooke] Well, good luck.
-Thank you.
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00:05:30,767 --> 00:05:31,767
Hi, Ariel.
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00:05:31,767 --> 00:05:34,000
So much to do
in such a short period
of time.
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00:05:34,000 --> 00:05:35,066
-Such a short amount of time.
-Yeah.
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00:05:35,066 --> 00:05:36,400
How does it feel
over on this side?
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00:05:36,400 --> 00:05:37,900
-Little bit more intense.
-Yeah.
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00:05:37,900 --> 00:05:39,266
Savory French toast
hollandaise,
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00:05:39,266 --> 00:05:40,467
you're doing eggs on eggs.
145
00:05:40,467 --> 00:05:42,567
There's no hiding
the eggs here.
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00:05:42,567 --> 00:05:43,800
There is no hiding the eggs.
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00:05:43,800 --> 00:05:44,867
All right. Well, I'm gonna
leave you alone
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00:05:44,867 --> 00:05:46,667
'cause I feel like
you have a lot to do here.
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00:05:47,200 --> 00:05:48,734
Thirteen minutes.
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00:05:51,967 --> 00:05:54,867
Ariel, she's showcasing eggs
in three different ways.
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00:05:54,867 --> 00:05:57,166
Jae is, kind of,
going the opposite direction
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00:05:57,166 --> 00:05:59,600
by adding all of these
other elements of flavor.
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00:05:59,600 --> 00:06:01,767
-A lot of pressure
on the egg, perhaps.
-Mm-hm.
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00:06:01,767 --> 00:06:02,734
One preparation.
155
00:06:03,567 --> 00:06:05,166
[Ariel] So, I soak
my French toast.
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00:06:05,166 --> 00:06:08,500
And then I just wanna get
a nice, crispy sear on this.
157
00:06:08,500 --> 00:06:10,667
Next, I blend
some of this chorizo
158
00:06:10,667 --> 00:06:12,400
into my egg yolks
and my lime
159
00:06:12,400 --> 00:06:14,467
and get my hollandaise going.
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00:06:14,467 --> 00:06:17,133
And then it's time for me
to start poaching my egg.
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00:06:20,400 --> 00:06:23,367
[Jae] Next, I work on
my tomato and kimchi salad.
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00:06:23,367 --> 00:06:26,900
To that, I'm adding basil,
rice wine vinegar,
the rendered bacon.
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00:06:26,900 --> 00:06:28,166
And I grab white kimchi.
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00:06:28,166 --> 00:06:29,667
Next up, dressing.
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00:06:29,667 --> 00:06:32,200
So now, I'm working
on the gochujang vinaigrette.
166
00:06:32,200 --> 00:06:34,767
I add gochujang, sugar,
rice wine vinegar
167
00:06:34,767 --> 00:06:36,867
so it's really
just a umami bomb.
168
00:06:36,867 --> 00:06:38,867
I crack eggs
into a mixing bowl,
169
00:06:38,867 --> 00:06:42,967
and I season the eggs
with soya sauce, mirin
and the vegetables.
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00:06:42,967 --> 00:06:44,200
And I start cooking.
171
00:06:44,200 --> 00:06:45,467
[Matt] I'm gonna go
check out the kitchen.
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00:06:45,467 --> 00:06:46,533
Eight minutes, Jae.
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00:06:49,000 --> 00:06:50,467
Ooh, you're using chopsticks.
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00:06:50,467 --> 00:06:52,900
Chopsticks is
the oldest eating utensil.
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00:06:52,900 --> 00:06:54,266
And what do you think
about your competition?
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00:06:54,266 --> 00:06:56,266
She's competitive.
I'm not a--
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00:06:56,266 --> 00:06:57,634
That's what losers say, man.
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00:06:58,767 --> 00:07:00,467
-I'm bringing her down.
-Thank you.
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00:07:00,467 --> 00:07:02,166
You are going
so ambitious here.
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00:07:02,166 --> 00:07:03,967
So, you have
a savory French toast.
181
00:07:03,967 --> 00:07:05,867
-I'm team French toast
all the way.
-[Ariel] Okay.
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00:07:05,867 --> 00:07:07,867
And you're, uh,
cooking up a little ham there?
183
00:07:07,867 --> 00:07:10,066
-[Ariel] Little pancetta.
-[Matt] Pancetta, all right.
184
00:07:10,066 --> 00:07:11,367
You're gonna do it.
Bring it home.
185
00:07:11,367 --> 00:07:13,367
[Ariel] I'm taking
my poached eggs
out of the water,
186
00:07:13,367 --> 00:07:15,233
and they all look really good.
187
00:07:17,567 --> 00:07:19,367
[Jae] So, I'm cooking
the omelet layer by layer.
188
00:07:19,367 --> 00:07:22,400
As I'm folding it, I'm adding
another layer of raw egg.
189
00:07:22,400 --> 00:07:25,867
So, by the end of it,
I end up with a fat
rolled omelet.
190
00:07:25,867 --> 00:07:27,634
Just under five minutes.
191
00:07:31,266 --> 00:07:32,634
So, I'm plating.
192
00:07:32,634 --> 00:07:35,367
I slice the egg omelet,
and I lay that at the center
of the plate.
193
00:07:35,367 --> 00:07:39,100
Around it,
the cherry tomato salad,
the gochujang vinaigrette.
194
00:07:39,100 --> 00:07:42,166
And I finish
with white sesame seeds.
195
00:07:42,166 --> 00:07:43,800
[Ariel] I slice
my French toast in half,
196
00:07:43,800 --> 00:07:45,500
and I'm putting my wedges
onto my plate.
197
00:07:45,500 --> 00:07:48,900
And then my pancetta
and my poached eggs.
198
00:07:48,900 --> 00:07:51,667
Ten, nine, eight...
199
00:07:51,667 --> 00:07:53,567
[Ariel] I add
hollandaise, cilantro,
200
00:07:53,567 --> 00:07:56,867
but I also wanna
add in some heat
with chili oil.
201
00:07:56,867 --> 00:07:59,100
Three, two, one.
202
00:07:59,100 --> 00:08:00,433
-[bell dings]
-[audience cheering]
203
00:08:01,767 --> 00:08:03,000
Wow!
204
00:08:03,000 --> 00:08:05,100
[Jae] My dish
looks so flavorful,
205
00:08:05,100 --> 00:08:07,400
while her dish
looks a little dull.
206
00:08:07,400 --> 00:08:09,867
[Ariel]
Although Jae's dish
is beautiful,
207
00:08:09,867 --> 00:08:14,734
I feel pretty confident
because egg is definitely
the star of my plate.
208
00:08:18,767 --> 00:08:20,400
[Brooke] So, chefs,
tonight is very important.
209
00:08:20,400 --> 00:08:23,066
I just rarely ever lose so...
210
00:08:23,066 --> 00:08:26,367
Yeah. I got on a plane,
abandoned my children
211
00:08:26,367 --> 00:08:28,667
just to insult this man.
212
00:08:28,667 --> 00:08:30,467
Chef Ariel,
tell us what you made.
213
00:08:30,467 --> 00:08:32,166
So, I have
a savory French toast,
214
00:08:32,166 --> 00:08:35,834
a chorizo hollandaise
over a poached egg.
215
00:08:37,667 --> 00:08:40,000
There's this
perfectly poached egg,
216
00:08:40,000 --> 00:08:42,567
and then
there's so much flavor
in that hollandaise.
217
00:08:42,567 --> 00:08:44,166
I will say your French toast,
218
00:08:44,166 --> 00:08:46,166
I want a little bit
more flavor in there.
219
00:08:46,166 --> 00:08:49,200
[Matt] I, too, felt
the French toast
could have benefited
220
00:08:49,200 --> 00:08:50,867
from a little spice
or something.
221
00:08:50,867 --> 00:08:52,900
But you cooked
the egg perfectly.
222
00:08:52,900 --> 00:08:55,700
And I don't normally get into
the hollandaise sauce world,
223
00:08:55,700 --> 00:08:57,400
and you made me
like hollandaise sauce.
224
00:08:57,400 --> 00:08:59,600
-Thank you.
-Chef Jae, tell us
about your dish.
225
00:08:59,600 --> 00:09:01,767
I made
a Korean-style omelet
226
00:09:01,767 --> 00:09:04,867
with tomato and kimchi salad
and gochujang vinaigrette.
227
00:09:06,800 --> 00:09:10,567
Wow. This is a really
flavorful plate of food.
228
00:09:10,567 --> 00:09:12,367
The tomatoes add freshness.
229
00:09:12,367 --> 00:09:15,266
The omelet itself,
slightly overcooked.
230
00:09:15,266 --> 00:09:18,266
I love the salad
complimenting the egg.
231
00:09:18,266 --> 00:09:20,400
It all mixed together
in a good way.
232
00:09:20,400 --> 00:09:23,400
Is it always this hard
to come out of this round
with a definitive winner?
233
00:09:23,400 --> 00:09:27,066
This is actually maybe as hard
as I've seen this round get.
234
00:09:27,066 --> 00:09:28,934
Yeah.
We need a moment to discuss.
235
00:09:30,467 --> 00:09:33,000
[Ariel] Jae came
with a lot of flavor,
236
00:09:33,000 --> 00:09:37,066
but I feel egg is definitely
the star of my plate.
237
00:09:37,066 --> 00:09:40,066
The chef moving forward
tonight is...
238
00:09:42,467 --> 00:09:43,867
Chef Jae.
239
00:09:45,567 --> 00:09:48,767
It's a bummer that I didn't
get to go through
to the second round,
240
00:09:48,767 --> 00:09:51,066
but, you know, he beat me
in the flavor challenge.
241
00:09:51,066 --> 00:09:54,567
When I'm having
a really hard time
deciding between two dishes,
242
00:09:54,567 --> 00:09:57,800
I always say to myself,
"Which dish is exciting
to you?"
243
00:09:57,800 --> 00:09:59,000
And that was your dish.
244
00:09:59,000 --> 00:10:00,467
-Thank you.
-[Matt] What do you
guys think?
245
00:10:00,467 --> 00:10:02,100
Can Jae take
this thing tonight?
246
00:10:02,100 --> 00:10:03,433
[audience cheering,
applauding]
247
00:10:11,266 --> 00:10:13,367
All right, Jae,
I've eaten in your restaurant.
248
00:10:13,367 --> 00:10:14,767
It's so delicious and fun.
249
00:10:14,767 --> 00:10:16,800
What are we cooking tonight?
What's your signature dish?
250
00:10:16,800 --> 00:10:18,734
My signature dish is...
251
00:10:20,767 --> 00:10:22,266
burger!
252
00:10:22,266 --> 00:10:23,800
-Ah!
-Oh, my God.
253
00:10:25,300 --> 00:10:30,000
So, Jae, Bobby has been
challenged to burgers
seven times in this kitchen,
254
00:10:30,000 --> 00:10:31,767
and he's only lost twice.
255
00:10:31,767 --> 00:10:34,567
But he's about to take
a third loss tonight,
right, Jae?
256
00:10:34,567 --> 00:10:36,066
That's right.
257
00:10:36,066 --> 00:10:37,700
-Nothing?
-Not saying a word.
258
00:10:37,700 --> 00:10:39,200
-You're thinking
about your burger...
-Yeah.
259
00:10:39,200 --> 00:10:40,567
-...and how you're
gonna make it interesting?
-Your demeanor looks like
260
00:10:40,567 --> 00:10:42,133
-second-place mentality
right now.
-[Brooke] Yeah. Yeah.
261
00:10:43,567 --> 00:10:45,000
Well, Jae,
you know how it goes.
262
00:10:45,000 --> 00:10:47,567
Tonight's winner
will be determined
in a blind taste test.
263
00:10:47,567 --> 00:10:50,000
[Matt] Forty-five minutes
on the clock,
264
00:10:50,000 --> 00:10:52,333
and your time starts now!
265
00:10:57,367 --> 00:10:59,467
Everybody makes a burger at
some point in their lives...
266
00:10:59,467 --> 00:11:00,900
-[Brooke] Uh-huh.
-...so it seems like
a simple challenge.
267
00:11:00,900 --> 00:11:03,467
Yeah. No, but I think
it's, like, how you put
your own spin on it.
268
00:11:03,467 --> 00:11:05,900
I think it's all
about the sauces,
269
00:11:05,900 --> 00:11:08,467
perfectly-cooked bread
and a couple of condiments.
270
00:11:08,467 --> 00:11:09,600
And the sides, too.
271
00:11:09,600 --> 00:11:11,467
So, Jae,
what made you decide
272
00:11:11,467 --> 00:11:13,266
to make a burger
against Bobby?
273
00:11:13,266 --> 00:11:16,500
My restaurant, I believe
that we serve the best
New York City burger.
274
00:11:16,500 --> 00:11:18,266
So I wanted
to challenge Bobby himself
275
00:11:18,266 --> 00:11:20,467
because he is the king
of burger as well.
276
00:11:20,467 --> 00:11:24,266
We're gonna do a Korean-style
double smash burger
with American cheese.
277
00:11:24,266 --> 00:11:26,000
And, um,
homemade tots coming.
278
00:11:26,000 --> 00:11:27,667
-Oh, he's making tots!
-I love it.
279
00:11:27,667 --> 00:11:31,100
While my potatoes
are boiling, I'm gonna get
my pickling liquid ready.
280
00:11:31,100 --> 00:11:33,667
Into a pot, I put vinegar,
granulated sugar,
281
00:11:33,667 --> 00:11:35,467
mustard seed,
fresh red chili flakes.
282
00:11:35,467 --> 00:11:37,900
And I start slicing
cucumbers and onion.
283
00:11:37,900 --> 00:11:39,166
When the
pickling liquid boils,
284
00:11:39,166 --> 00:11:40,767
I pour that
directly into the bowl.
285
00:11:40,767 --> 00:11:42,967
So, being a judge
on Beat Bobby Flay,
286
00:11:42,967 --> 00:11:45,900
I've learned that
the winning dish
must be flavorful.
287
00:11:45,900 --> 00:11:49,500
I'm here today to show
that Korean flavors
will prevail.
288
00:11:49,500 --> 00:11:52,000
Bobby, how are you gonna
keep up with Jae's flavors?
289
00:11:52,000 --> 00:11:55,367
I'm actually gonna do a burger
inspired by Jae's burger.
290
00:11:55,367 --> 00:11:56,567
-[Matt] Oh.
-I love it.
291
00:11:56,567 --> 00:12:00,367
-Oh, my God. Wow.
-Tell us more.
292
00:12:00,367 --> 00:12:04,300
[Bobby] So, I'm making
a Korean-style burger with
gochujang special sauce.
293
00:12:04,300 --> 00:12:06,867
And then I have
kimchi marinated onion rings.
294
00:12:06,867 --> 00:12:09,166
I make a pickling liquid
with some sugar,
295
00:12:09,166 --> 00:12:11,567
white wine vinegar,
ginger, garlic.
296
00:12:11,567 --> 00:12:13,200
And I get to work
on my kimchi onion rings.
297
00:12:13,200 --> 00:12:14,900
So, I'm gonna take
red chili kimchi,
298
00:12:14,900 --> 00:12:17,000
mix it with buttermilk
in the blender.
299
00:12:17,000 --> 00:12:19,066
I'm slicing
some onions into rings,
300
00:12:19,066 --> 00:12:20,800
and then I'm marinating it
in the buttermilk.
301
00:12:20,800 --> 00:12:23,567
I'm gonna go in and see
what Jae's doing first.
302
00:12:23,567 --> 00:12:25,400
Thirty-six minutes.
303
00:12:25,400 --> 00:12:27,500
[audience cheering]
304
00:12:27,500 --> 00:12:30,266
-Jae, I'm so excited
you're making a burger.
-Yeah.
305
00:12:30,266 --> 00:12:31,367
[Brooke]
What's in this blender?
306
00:12:31,367 --> 00:12:33,800
Gochugaru, garlic, ginger.
307
00:12:33,800 --> 00:12:35,367
-That's gonna be
the kimchi paste.
-[Brooke] Okay.
308
00:12:35,367 --> 00:12:36,700
[Jae] For the kimchi mayo.
309
00:12:36,700 --> 00:12:38,500
-Good luck.
-[Jae] Thank you.
310
00:12:38,500 --> 00:12:40,367
So you're making
virtually the same burger,
311
00:12:40,367 --> 00:12:42,000
you're just not making
a smash burger?
312
00:12:42,000 --> 00:12:43,200
I'm not making a smash burger.
313
00:12:43,200 --> 00:12:46,467
And I'm gonna make
some soy, honey and, um...
314
00:12:46,467 --> 00:12:49,467
-Gochugaru.
-Gochugaru, uh, glazed bacon.
315
00:12:49,467 --> 00:12:52,100
-[chuckling] Do you need
a Korean verbiage lesson?
-[Matt] Yes.
316
00:12:52,100 --> 00:12:54,367
-Would you like to be
my, my translator?
-Gochugaru.
317
00:12:54,367 --> 00:12:57,266
So this is the Korean
chili flake that's used
in kimchi.
318
00:12:57,266 --> 00:12:59,100
-[Bobby] Yes.
Thank you so much.
-Yeah, you're welcome.
319
00:12:59,100 --> 00:13:01,200
[Bobby]
I put the pickling liquid
over the napa cabbage,
320
00:13:01,200 --> 00:13:03,300
some cucumber
and some shallots.
321
00:13:03,300 --> 00:13:04,467
I'm gonna make
a glazed bacon.
322
00:13:04,467 --> 00:13:07,667
I take thick-cut bacon,
put it in the oven.
323
00:13:07,667 --> 00:13:11,867
And I make a glaze out of
soy, honey, uh, sesame oil.
324
00:13:12,767 --> 00:13:14,700
So, next, I work
on cooking the bacon.
325
00:13:14,700 --> 00:13:17,900
Is Bobby baking his bacon
and Jae's grilling it?
326
00:13:17,900 --> 00:13:19,867
[Brooke] It's a different
school of thought.
327
00:13:19,867 --> 00:13:23,467
With bacon cookery,
I actually prefer
an oven-cooked bacon
328
00:13:23,467 --> 00:13:26,867
-because it just
cooks more evenly.
-[Matt] Mm-hm.
329
00:13:26,867 --> 00:13:28,467
[Bobby] And I'm gonna
make a dry dredge
330
00:13:28,467 --> 00:13:30,400
with all-purpose flour,
some cornstarch.
331
00:13:30,400 --> 00:13:33,100
Granulated garlic
and granulated onion.
332
00:13:33,100 --> 00:13:34,767
[Matt] Bobby, I spent
some time Googling you.
333
00:13:34,767 --> 00:13:37,867
Is it true that you spent
some time on Wall Street
working as a clerk
334
00:13:37,867 --> 00:13:39,667
-before you got into food?
-That's true.
335
00:13:39,667 --> 00:13:42,567
Do you know who you said
your dream dinner guest
would be?
336
00:13:42,567 --> 00:13:44,100
-Muhammad Ali.
-[Matt] That's right.
337
00:13:44,100 --> 00:13:46,100
And is it true
for the last 20 years
338
00:13:46,100 --> 00:13:48,467
on Halloween,
you dress up as Guy Fieri?
339
00:13:48,467 --> 00:13:50,533
[all laughing]
340
00:13:51,467 --> 00:13:52,734
It's a good costume.
341
00:13:54,767 --> 00:13:56,667
It's amazing
what you can find
on the Internet.
342
00:14:01,467 --> 00:14:02,767
Twenty-nine minutes
on the clock.
343
00:14:04,600 --> 00:14:07,700
[Brooke] Conceptually,
they're really going
head to head
344
00:14:07,700 --> 00:14:09,266
-with a bacon cheeseburger...
-Mm-hm.
345
00:14:09,266 --> 00:14:10,400
...with Korean flavors.
346
00:14:10,400 --> 00:14:12,100
Comparing apples to apples.
347
00:14:12,100 --> 00:14:14,800
[Jae] So now it's time
to make honey butter
for my tater tots.
348
00:14:14,800 --> 00:14:17,767
I add butter, honey
and brown sugar.
349
00:14:17,767 --> 00:14:20,000
I take the potatoes,
and I start grating them.
350
00:14:20,000 --> 00:14:22,767
Are you gonna add
some sort of binder
to the potatoes?
351
00:14:22,767 --> 00:14:24,367
-Some AP flour.
-[Brooke] AP flour.
352
00:14:24,367 --> 00:14:27,567
I'm just using my hand
to get pretty uniform shapes.
353
00:14:27,567 --> 00:14:29,066
Now, it's time
to make kimchi mayo.
354
00:14:29,066 --> 00:14:31,266
So, into a mixing bowl,
I add the kimchi paste,
355
00:14:31,266 --> 00:14:33,867
mayo, sesame oil and kimchi.
356
00:14:34,600 --> 00:14:35,567
Okay, what am I doing?
357
00:14:35,567 --> 00:14:37,000
I'm making a sauce
to put on my burger.
358
00:14:37,000 --> 00:14:40,567
This is the special sauce
so it's mayonnaise,
gochujang and lime.
359
00:14:40,567 --> 00:14:43,567
So, this bacon is crispy,
and I glaze it with my sauce.
360
00:14:43,567 --> 00:14:45,367
[Matt] Coming up
on 19 minutes.
361
00:14:45,367 --> 00:14:48,166
[audience cheering]
362
00:14:48,166 --> 00:14:49,900
[Matt] So, you saw us
do improv at UCB?
363
00:14:49,900 --> 00:14:51,066
Yes, I did.
364
00:14:51,066 --> 00:14:52,500
Do you think you could
hack it in the improv world?
365
00:14:52,500 --> 00:14:53,533
No.
366
00:14:53,533 --> 00:14:55,166
-Well, let's just
try it anyway.
-Okay. [chuckles]
367
00:14:55,166 --> 00:14:57,300
[Matt] So there's
a simple fundamental,
yes, and.
368
00:14:57,300 --> 00:14:59,467
So, if I give you an idea,
you say yes.
369
00:14:59,467 --> 00:15:01,266
-And then you add to it.
You got it?
-Got it.
370
00:15:01,266 --> 00:15:02,367
-[Matt] Let's see
how good you are.
-All right.
371
00:15:02,367 --> 00:15:03,400
I spend time once a year
372
00:15:03,400 --> 00:15:05,567
teaching the Harlem
Globetrotters improvisation.
373
00:15:05,567 --> 00:15:06,767
Yes, you did, Matt.
374
00:15:06,767 --> 00:15:09,166
And actually, uh,
Curly Neal, I think,
was your star student.
375
00:15:09,166 --> 00:15:11,367
[Matt] Yes, Curly Neal
was my star student,
376
00:15:11,367 --> 00:15:13,700
and I toured
with them to Tokyo.
377
00:15:13,700 --> 00:15:14,700
You toured with them in Tokyo.
378
00:15:14,700 --> 00:15:16,467
And, in fact, I was there
at the same time
379
00:15:16,467 --> 00:15:18,066
doing Iron Chef
against Morimoto.
380
00:15:18,066 --> 00:15:20,667
Yes, you did, uh,
Iron Chef with Morimoto
381
00:15:20,667 --> 00:15:22,567
and put your feet in the rice.
382
00:15:22,567 --> 00:15:23,700
[Bobby]
It wasn't actually rice.
383
00:15:23,700 --> 00:15:24,800
It was actually
the cutting board.
384
00:15:24,800 --> 00:15:26,567
-I stood on top
of the cutting board...
-Yes.
385
00:15:26,567 --> 00:15:28,467
And, yes,
I was the ugly American.
386
00:15:31,100 --> 00:15:32,567
That was good.
I gotta give him a hand.
387
00:15:32,567 --> 00:15:33,834
Wow.
388
00:15:34,967 --> 00:15:37,767
So, after I ball out the beef,
it's time to get smashing.
389
00:15:38,767 --> 00:15:40,166
Can I ask what's in the meat?
390
00:15:40,166 --> 00:15:42,467
Uh, this is just
a 70-30, uh, beef blend.
391
00:15:42,467 --> 00:15:44,100
And what's the trick
to making a good smash?
392
00:15:44,100 --> 00:15:47,367
[Jae] You gotta smash it,
let it caramelize nicely
and don't overcook it.
393
00:15:47,367 --> 00:15:49,367
Okay. All right, I'm leaving
the kitchen, Chef.
394
00:15:49,367 --> 00:15:51,266
Coming up on 13 minutes.
395
00:15:53,767 --> 00:15:57,367
So, my burger is
70% beef to 30% fat.
396
00:15:57,367 --> 00:15:59,300
-See how he makes a divet?
-[Matt] Uh-huh.
397
00:15:59,300 --> 00:16:01,600
-When you cook a burger,
like, it, kind of, tightens...
-Oh, yeah, the center is--
398
00:16:01,600 --> 00:16:03,367
-...and the center raises.
-Yeah.
399
00:16:03,367 --> 00:16:05,667
[Brooke] So he's actually
cooking it more evenly.
400
00:16:05,667 --> 00:16:07,700
Oh.
401
00:16:07,700 --> 00:16:11,333
I let it sit on one side
so it gets nice and crusty
and then flip it over.
402
00:16:12,567 --> 00:16:14,333
I start toasting
my sesame-seeded bun.
403
00:16:15,500 --> 00:16:18,500
So, I toast the buns,
put them in the ...
to get them crusty.
404
00:16:18,500 --> 00:16:20,500
I love American cheese.
It melts really well.
405
00:16:20,500 --> 00:16:22,567
To me, it's the best cheese
for a cheeseburger.
406
00:16:22,567 --> 00:16:23,867
I'm gonna use
white American on this.
407
00:16:23,867 --> 00:16:25,166
It doesn't taste
any different.
408
00:16:25,166 --> 00:16:26,634
I add the cheese
and get 'em in the oven.
409
00:16:30,100 --> 00:16:31,400
[Matt]
Bobby's using white American.
410
00:16:31,400 --> 00:16:33,200
What kind of cheese
are you using, Jae?
411
00:16:33,200 --> 00:16:35,367
[Jae] Yellow American.
It just looks a lot nicer.
412
00:16:35,367 --> 00:16:36,900
[Matt] Okay.
413
00:16:36,900 --> 00:16:39,266
[Jae] And I stack them up
so they're double,
414
00:16:39,266 --> 00:16:40,433
and I pop them
into the oven.
415
00:16:42,200 --> 00:16:43,834
I gotta get
my onion rings in the fryer.
416
00:16:45,367 --> 00:16:47,567
[Jae] And now,
it's just frying the tots.
417
00:16:47,567 --> 00:16:49,867
So, I like to season my tots
with seaweed seasoning.
418
00:16:49,867 --> 00:16:51,367
I crush 'em up into my hand.
419
00:16:51,367 --> 00:16:53,433
I add sesame seed,
sugar and salt.
420
00:16:54,500 --> 00:16:56,667
-Tater tots.
-[audience member] Whoo!
421
00:16:56,667 --> 00:16:58,000
[Matt]
I add the honey butter,
422
00:16:58,000 --> 00:16:59,433
and I add
the seaweed seasoning.
423
00:17:00,066 --> 00:17:01,133
Four minutes to go.
424
00:17:04,767 --> 00:17:06,266
The cheese
has melted perfectly.
425
00:17:06,266 --> 00:17:08,166
So I add the kimchi mayo,
pickles,
426
00:17:08,166 --> 00:17:11,300
I add the double beef patty
and the bacon.
427
00:17:11,300 --> 00:17:13,300
And then I skewer it.
428
00:17:13,300 --> 00:17:16,100
I take my onion rings out.
I hit 'em with some salt.
Time to plate.
429
00:17:16,100 --> 00:17:17,800
Ow!
430
00:17:17,800 --> 00:17:18,967
I slather 'em with the sauce,
431
00:17:18,967 --> 00:17:20,500
and I start
to stack my burgers.
432
00:17:20,500 --> 00:17:23,400
The burgers look good,
they're very crusty
on the outside, very juicy.
433
00:17:23,400 --> 00:17:25,266
So then the bacon,
cut in half.
434
00:17:25,266 --> 00:17:27,367
Some of the pickles
and then the burger top.
435
00:17:27,367 --> 00:17:29,300
Ten, nine...
436
00:17:29,300 --> 00:17:32,200
[Jae] So, I take the tots,
I place them into
the ramekins.
437
00:17:32,200 --> 00:17:34,700
[Bobby] My onion rings
with a little side of that
extra sauce.
438
00:17:34,700 --> 00:17:37,767
Three, two, one.
439
00:17:37,767 --> 00:17:39,634
[audience cheering,
applauding]
440
00:17:40,867 --> 00:17:42,567
-[Bobby] My man. Great job.
-Thank you, Chef.
441
00:17:42,567 --> 00:17:43,800
-Beautiful.
-Wow.
442
00:17:43,800 --> 00:17:45,266
[Bobby] I think the burger's
gonna taste good.
443
00:17:45,266 --> 00:17:47,300
I don't know if it's gonna
be better than Jae's,
444
00:17:47,300 --> 00:17:49,467
but I think
it's got a good flavor.
445
00:17:49,467 --> 00:17:53,000
So Bobby's version
of a Korean burger
looks pretty good,
446
00:17:53,000 --> 00:17:55,367
but I was able to showcase
my flavors confidently.
447
00:17:55,367 --> 00:17:58,066
This dish is definitely
good enough to beat Bobby.
448
00:18:02,300 --> 00:18:05,467
Jae and Bobby,
congrats on finishing
those burgers.
449
00:18:05,467 --> 00:18:07,166
Now, we'd like you
to meet the judges.
450
00:18:07,166 --> 00:18:10,634
The chef-owner of Oxomoco,
Justin Bazdarich.
451
00:18:11,667 --> 00:18:15,967
Next, the chef-owner
of Cajun, Jae Jung.
452
00:18:15,967 --> 00:18:19,166
Chef and co-founder
of Leaves and Loaves Goods,
453
00:18:19,166 --> 00:18:20,734
David Santos.
454
00:18:23,467 --> 00:18:25,133
Please start
with the first burger
in front of you.
455
00:18:32,667 --> 00:18:33,967
I mean,
this is a great burger.
456
00:18:33,967 --> 00:18:35,700
The seasoning on the meat
was fantastic,
457
00:18:35,700 --> 00:18:38,100
the crispiness on the patty
was great.
458
00:18:38,100 --> 00:18:39,867
Although the onion rings
were super crispy,
459
00:18:39,867 --> 00:18:41,533
I think they lacked
a little seasoning.
460
00:18:42,000 --> 00:18:43,467
The burger was juicy.
461
00:18:43,467 --> 00:18:45,800
I really liked the seasoning
on the burger, too.
462
00:18:45,800 --> 00:18:49,000
But the bacon flavor
was a little bit overpowering.
463
00:18:49,000 --> 00:18:51,567
The burger
is cooked really well.
464
00:18:51,567 --> 00:18:53,000
The texture is really soft.
465
00:18:53,000 --> 00:18:56,867
To balance that out,
you've got the crunchy
cabbage in there,
466
00:18:56,867 --> 00:18:58,367
which is really, really nice.
467
00:18:58,367 --> 00:19:03,333
But the gochujang sauce
overpowers the burger
a little bit too much.
468
00:19:04,166 --> 00:19:06,233
Okay, judges, please try
the second burger.
469
00:19:15,000 --> 00:19:16,767
I mean,
this is a great burger.
470
00:19:16,767 --> 00:19:19,767
A lot of nice spice
in the kimchi mayo,
471
00:19:19,767 --> 00:19:21,066
and I love the tots.
472
00:19:21,066 --> 00:19:23,567
For a smash burger,
I just wish it was
a little thinner.
473
00:19:23,567 --> 00:19:25,166
There's a little bit
too much meat.
474
00:19:25,166 --> 00:19:28,166
I don't know if I could get
all the way through
the whole thing.
475
00:19:28,166 --> 00:19:30,233
You just open
your mouth bigger.
476
00:19:32,767 --> 00:19:35,367
It's a very beefy burger,
and I appreciate it.
477
00:19:35,367 --> 00:19:38,066
And then the gochujang sauce
gives a really good kick
to it.
478
00:19:38,066 --> 00:19:42,567
But since it's a smash burger,
the meat was a little bit dry.
479
00:19:42,567 --> 00:19:44,667
I don't know how they made
these pickles so fast,
480
00:19:44,667 --> 00:19:46,867
but they're super flavorful
and delicious.
481
00:19:46,867 --> 00:19:49,000
The smash burger
has a really nice texture.
482
00:19:49,000 --> 00:19:50,667
There's a nice crisp on it.
483
00:19:50,667 --> 00:19:52,200
It could be maybe
a little bit thinner
484
00:19:52,200 --> 00:19:54,100
to leave it
a little more moist.
485
00:19:54,100 --> 00:19:56,166
But both of them
are really good
486
00:19:56,166 --> 00:19:58,166
so this is gonna be
a really tough decision.
487
00:19:58,166 --> 00:19:59,700
[Brooke] Well, here are
some scorecards.
488
00:19:59,700 --> 00:20:02,033
You're gonna fill them out
and let us know
what you think.
489
00:20:03,400 --> 00:20:06,867
Man, standing in front
of the judges,
being on the other side,
490
00:20:06,867 --> 00:20:09,333
it's definitely
a lot more nerve-wracking.
491
00:20:11,500 --> 00:20:13,433
And tonight's winner is...
492
00:20:17,000 --> 00:20:18,600
Chef Bobby Flay.
493
00:20:18,600 --> 00:20:19,967
[audience applauding]
494
00:20:20,767 --> 00:20:22,100
-[Bobby] Sorry, dude.
-Congratulations.
495
00:20:22,100 --> 00:20:23,000
Thanks.
496
00:20:23,000 --> 00:20:24,367
[Jae] I'm feeling
a little bummed out,
497
00:20:24,367 --> 00:20:27,900
but what did I say?
Korean flavors will prevail.
498
00:20:27,900 --> 00:20:30,166
And guess what he cooked?
A Korean burger!
499
00:20:30,166 --> 00:20:31,467
Mission accomplished.
500
00:20:31,467 --> 00:20:33,767
The final choice
came down to balance
501
00:20:33,767 --> 00:20:35,400
of textures and the flavors.
502
00:20:35,400 --> 00:20:38,567
And that's why we went
with Bobby's burger.
503
00:20:38,567 --> 00:20:39,800
[Jae] Hey, Chef,
congratulations.
504
00:20:39,800 --> 00:20:41,100
-[Bobby] All right. Thank you.
-Thank you.
505
00:20:41,100 --> 00:20:43,066
-Thank you so much.
-Thank you for being here.
Appreciate it.
506
00:20:44,567 --> 00:20:46,867
-You stole his burger.
-Seriously.
507
00:20:46,867 --> 00:20:48,000
You stole his burger.
508
00:20:48,000 --> 00:20:49,767
That's what
older chefs have to do.
509
00:20:49,767 --> 00:20:51,166
They have to be like vampires
510
00:20:51,166 --> 00:20:53,266
-and suck the youth
out of the young.
-[Brooke] I like it.
511
00:20:53,266 --> 00:20:54,567
And it worked.
512
00:20:54,567 --> 00:20:57,000
My burger patty
was a total baddie.
513
00:20:57,000 --> 00:20:58,867
[audience cheering]