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 11 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. 21 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. 28 00:01:11,066 --> 00:01:13,066 -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-- 30 00:01:16,066 --> 00:01:17,567 Upright Citizens Brigade, yeah. 31 00:01:17,567 --> 00:01:20,100 -That is unbelievable. -[Matt] Yeah. 32 00:01:20,100 --> 00:01:21,367 It's like running a restaurant. 33 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. 37 00:01:28,967 --> 00:01:29,900 -[Brooke] Mm-hm. -Any strategy? 38 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-- 41 00:01:34,567 --> 00:01:35,967 But I did get a little intel. 42 00:01:35,967 --> 00:01:37,266 I know some of your weaknesses. 43 00:01:37,266 --> 00:01:39,100 I did a lot of Googling of your life. 44 00:01:39,100 --> 00:01:40,867 Well, funny you should say that 45 00:01:40,867 --> 00:01:43,634 'cause I have a lot of weaknesses in the kitchen and plenty in life. 46 00:01:44,667 --> 00:01:48,100 But also, we're gonna bring in two very competent chefs. 47 00:01:48,100 --> 00:01:50,667 In fact, they have judged at this very table. 48 00:01:50,667 --> 00:01:51,600 -Really? -[Brooke] Uh-huh. 49 00:01:51,600 --> 00:01:53,266 [Bobby] Let's bring 'em out. 50 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. 52 00:01:57,467 --> 00:01:59,934 It's Chef Ariel Fox. 53 00:02:02,266 --> 00:02:03,700 -Yes! -Whoo! 54 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. 58 00:02:10,500 --> 00:02:12,667 Tonight, he's here to hand deliver you another one. 59 00:02:12,667 --> 00:02:14,200 It's Chef Jae Lee. 60 00:02:14,200 --> 00:02:15,333 -Oh, Jae. -Whoo! 61 00:02:16,800 --> 00:02:18,367 Whoo! 62 00:02:19,700 --> 00:02:21,367 Finger hearts. It's Korean, right? 63 00:02:21,367 --> 00:02:22,367 -That's Korean, yeah. -[Bobby] Yes. 64 00:02:22,367 --> 00:02:24,200 [Matt] Oh. 65 00:02:24,200 --> 00:02:27,200 Ariel, Jae, nice to see you on this side of the kitchen. 66 00:02:27,200 --> 00:02:28,600 So, uh, what's your goal tonight? 67 00:02:28,600 --> 00:02:30,634 Any excuse to get away from the kids for a night. 68 00:02:32,166 --> 00:02:33,834 -How about you, Jae? -You're going down. 69 00:02:34,867 --> 00:02:36,767 Ooh! All right, here's the way it's gonna work. 70 00:02:36,767 --> 00:02:38,467 I'm gonna put 20 minutes on the clock. 71 00:02:38,467 --> 00:02:40,166 I'm gonna give you an ingredient of my choice. 72 00:02:40,166 --> 00:02:42,700 And you must make that ingredient the star of your dish. 73 00:02:42,700 --> 00:02:44,166 And that ingredient is... 74 00:02:46,467 --> 00:02:47,467 Eggs. 75 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. 77 00:02:52,800 --> 00:02:55,000 -How you feeling about these? -I think I can make it work. 78 00:02:55,000 --> 00:02:56,667 Could be way worse, trust me. 79 00:02:56,667 --> 00:02:58,367 All right, chefs, get cracking. 80 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. 82 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, 88 00:03:24,300 --> 00:03:26,767 which is, basically, a rolled omelet. 89 00:03:26,767 --> 00:03:30,100 While the bacon is rendering, I am chopping up zucchini and onion. 90 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 92 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 94 00:03:37,667 --> 00:03:40,233 that is, like, one of the great ingredients in the world. 95 00:03:43,567 --> 00:03:45,266 I was born in Seoul, South Korea, 96 00:03:45,266 --> 00:03:48,767 and I grew up eating my mom's delicious Korean home cooking. 97 00:03:48,767 --> 00:03:50,567 I moved to New York City when I was a kid. 98 00:03:50,567 --> 00:03:52,667 I started working at a ramen shop. 99 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. 104 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. 106 00:04:08,367 --> 00:04:11,467 Yo, Bobby, I didn't go easy on you at the judges' table, 107 00:04:11,467 --> 00:04:13,467 and I'm not going easy on you today. 108 00:04:14,800 --> 00:04:16,066 Ariel, what are you making? 109 00:04:16,066 --> 00:04:17,667 A savory French toast 110 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. 112 00:04:24,900 --> 00:04:28,767 So, I really wanna infuse my butter with chorizo for this hollandaise. 113 00:04:28,767 --> 00:04:31,667 So, I'm gonna make my savory French toast custard. 114 00:04:31,667 --> 00:04:34,567 I'm adding my eggs, garlic and the onions, 115 00:04:34,567 --> 00:04:35,667 and a heavy cream. 116 00:04:35,667 --> 00:04:38,166 I feel like this dish totally represents me 117 00:04:38,166 --> 00:04:40,467 because of my love for breakfast food. 118 00:04:42,000 --> 00:04:43,900 I grew up in Santa Cruz, California, 119 00:04:43,900 --> 00:04:47,000 and I started working at an organic farm during high school. 120 00:04:47,000 --> 00:04:49,567 And then I was Italian and French trained, 121 00:04:49,567 --> 00:04:53,300 but I really love leaning into Latin and Caribbean cuisine. 122 00:04:53,300 --> 00:04:55,000 I worked my way through restaurants. 123 00:04:55,000 --> 00:04:58,100 Then I competed on Hell's Kitchen, and I won. 124 00:04:58,100 --> 00:05:00,200 And now, I'm the Vice President of Culinary 125 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. 127 00:05:03,967 --> 00:05:06,867 And so I feel like it's time to face off against Bobby. 128 00:05:06,867 --> 00:05:09,000 I've been here as a judge enough times. 129 00:05:09,000 --> 00:05:11,734 And you know what? I wanna see if I have what it takes. 130 00:05:12,500 --> 00:05:15,066 Coming up on 15 minutes, guys. 131 00:05:16,367 --> 00:05:18,867 Hey, Chef. You've never been on this side, huh? 132 00:05:18,867 --> 00:05:20,467 I have not. It feels very different, 133 00:05:20,467 --> 00:05:22,500 -but so far, I'm feeling okay. -[Brooke] Should feel very different. 134 00:05:22,500 --> 00:05:23,433 Yeah. 135 00:05:23,433 --> 00:05:25,767 So, I slice scallion, I add that into the pan 136 00:05:25,767 --> 00:05:27,667 along with zucchini and onion. 137 00:05:27,667 --> 00:05:29,567 -[Brooke] Well, good luck. -Thank you. 138 00:05:30,767 --> 00:05:31,767 Hi, Ariel. 139 00:05:31,767 --> 00:05:34,000 So much to do in such a short period of time. 140 00:05:34,000 --> 00:05:35,066 -Such a short amount of time. -Yeah. 141 00:05:35,066 --> 00:05:36,400 How does it feel over on this side? 142 00:05:36,400 --> 00:05:37,900 -Little bit more intense. -Yeah. 143 00:05:37,900 --> 00:05:39,266 Savory French toast hollandaise, 144 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. 146 00:05:42,567 --> 00:05:43,800 There is no hiding the eggs. 147 00:05:43,800 --> 00:05:44,867 All right. Well, I'm gonna leave you alone 148 00:05:44,867 --> 00:05:46,667 'cause I feel like you have a lot to do here. 149 00:05:47,200 --> 00:05:48,734 Thirteen minutes. 150 00:05:51,967 --> 00:05:54,867 Ariel, she's showcasing eggs in three different ways. 151 00:05:54,867 --> 00:05:57,166 Jae is, kind of, going the opposite direction 152 00:05:57,166 --> 00:05:59,600 by adding all of these other elements of flavor. 153 00:05:59,600 --> 00:06:01,767 -A lot of pressure on the egg, perhaps. -Mm-hm. 154 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. 156 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. 160 00:06:14,467 --> 00:06:17,133 And then it's time for me to start poaching my egg. 161 00:06:20,400 --> 00:06:23,367 [Jae] Next, I work on my tomato and kimchi salad. 162 00:06:23,367 --> 00:06:26,900 To that, I'm adding basil, rice wine vinegar, the rendered bacon. 163 00:06:26,900 --> 00:06:28,166 And I grab white kimchi. 164 00:06:28,166 --> 00:06:29,667 Next up, dressing. 165 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. 170 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. 172 00:06:45,467 --> 00:06:46,533 Eight minutes, Jae. 173 00:06:49,000 --> 00:06:50,467 Ooh, you're using chopsticks. 174 00:06:50,467 --> 00:06:52,900 Chopsticks is the oldest eating utensil. 175 00:06:52,900 --> 00:06:54,266 And what do you think about your competition? 176 00:06:54,266 --> 00:06:56,266 She's competitive. I'm not a-- 177 00:06:56,266 --> 00:06:57,634 That's what losers say, man. 178 00:06:58,767 --> 00:07:00,467 -I'm bringing her down. -Thank you. 179 00:07:00,467 --> 00:07:02,166 You are going so ambitious here. 180 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. 182 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]