1 00:00:00,900 --> 00:00:02,133 I'm Bobby Flay. 2 00:00:02,133 --> 00:00:05,467 Each week, one brave chef will try to take me down in my house. 3 00:00:05,467 --> 00:00:06,367 This is my show. 4 00:00:06,367 --> 00:00:08,166 Today it is. Tomorrow, who knows? 5 00:00:08,166 --> 00:00:09,767 -Ooh. -Trash talking. 6 00:00:09,767 --> 00:00:12,767 This culinary battle is gonna shake down in two rounds. 7 00:00:12,767 --> 00:00:14,200 Round one, to get to me, 8 00:00:14,200 --> 00:00:16,266 two contenders have to go through each other 9 00:00:16,266 --> 00:00:18,467 using an ingredient of my choice. 10 00:00:18,467 --> 00:00:19,667 It's do or die, Bobby. 11 00:00:19,667 --> 00:00:21,100 [Bobby] Two people that know me well 12 00:00:21,100 --> 00:00:23,467 will decide who's got the skills to beat me. 13 00:00:23,467 --> 00:00:24,667 Yeah! 14 00:00:24,667 --> 00:00:27,200 Round two, I go head-to-head with the winning contender. 15 00:00:27,200 --> 00:00:29,467 -Let's go! -[Bobby] It's their turn to surprise me 16 00:00:29,467 --> 00:00:31,100 with their signature dish. 17 00:00:31,100 --> 00:00:32,500 -What? -Aah! 18 00:00:32,500 --> 00:00:33,500 Don't try this at home. 19 00:00:33,500 --> 00:00:35,767 [laughing] No, you didn't, Bobby! 20 00:00:35,767 --> 00:00:36,700 [Bobby] Bottom line... 21 00:00:36,700 --> 00:00:38,600 You're gonna run out of time! 22 00:00:38,600 --> 00:00:40,033 ...everyone's out to beat me. 23 00:00:47,367 --> 00:00:49,467 All right, everybody. I know I'm in for it tonight. 24 00:00:49,467 --> 00:00:51,266 Please welcome two of my best friends, 25 00:00:51,266 --> 00:00:52,767 who love to give me a hard time. 26 00:00:52,767 --> 00:00:54,867 ♪ We gonna liven it up, yo... ♪ 27 00:00:54,867 --> 00:00:58,967 From Food Network, chefs Alex Guarnaschelli and Katie Lee. 28 00:01:05,100 --> 00:01:07,900 You know, I kind of forgot that you were gonna be here. 29 00:01:07,900 --> 00:01:09,667 I know it's called Beat Bobby Flay and all, 30 00:01:09,667 --> 00:01:12,467 but I was looking forward to just a girls' night with Alex. 31 00:01:12,467 --> 00:01:14,300 Well, you can certainly just hang out with Alex. 32 00:01:14,300 --> 00:01:15,767 Every once in a while, I show up here. 33 00:01:15,767 --> 00:01:18,266 I know. It does come with the job. 34 00:01:18,266 --> 00:01:19,467 The drinks are free though. 35 00:01:19,467 --> 00:01:20,667 Oh, what are you making? 36 00:01:20,667 --> 00:01:22,567 He makes a really good margarita. 37 00:01:22,567 --> 00:01:24,367 -Yeah. -He's never made me a margarita. 38 00:01:24,367 --> 00:01:25,900 -I haven't? -Nope. 39 00:01:25,900 --> 00:01:28,667 -But you did drop off Mexican food for you, right? -I don't believe that. 40 00:01:28,667 --> 00:01:31,000 And he did drop off all the ingredients 41 00:01:31,000 --> 00:01:32,000 to make a margarita. 42 00:01:32,000 --> 00:01:33,066 Yes, exactly. 43 00:01:34,166 --> 00:01:36,200 Guys, we have a lot of these inside jokes 44 00:01:36,200 --> 00:01:38,367 because we've been doing this a long time together. 45 00:01:38,367 --> 00:01:40,367 -Ten years. -You know, I want to show you all, 46 00:01:40,367 --> 00:01:43,266 this was our first time here at Beat Bobby Flay 47 00:01:43,266 --> 00:01:45,100 -together. Yup. -Oh, come on! 48 00:01:45,100 --> 00:01:46,467 [Bobby] Oh, my God. 49 00:01:46,467 --> 00:01:47,567 -[Katie] Look how young we all look. -[Alex] Look how bright-eyed 50 00:01:47,567 --> 00:01:49,567 and bushy-tailed. We look so happy. 51 00:01:49,567 --> 00:01:51,567 I know. [laughs] 52 00:01:51,567 --> 00:01:56,066 But we are so fortunate to have had such a long relationship, 53 00:01:56,066 --> 00:01:59,066 and I think that that gives Alex and I a leg up. 54 00:01:59,066 --> 00:02:01,467 We know how to beat Bobby Flay. 55 00:02:01,467 --> 00:02:04,867 [laughs] All right, bring out some chefs, please. 56 00:02:04,867 --> 00:02:09,266 This Cali kid is ready to show the world the future of Korean cuisine. 57 00:02:09,266 --> 00:02:11,634 Chef Kyungbin Min. 58 00:02:12,467 --> 00:02:13,734 [audience cheering] 59 00:02:14,500 --> 00:02:15,567 [Bobby] Yeah! 60 00:02:15,567 --> 00:02:17,066 Oh, my God, so cute. 61 00:02:18,100 --> 00:02:19,333 Oh, okay. 62 00:02:20,800 --> 00:02:23,166 Our next contender also loves Asian flavors 63 00:02:23,166 --> 00:02:25,800 and came up in Chicago's top restaurants. 64 00:02:25,800 --> 00:02:28,166 Let's hear it for Chef Alex Ottusch. 65 00:02:29,000 --> 00:02:30,634 [audience cheering] 66 00:02:32,767 --> 00:02:33,767 Whoo! 67 00:02:37,567 --> 00:02:39,800 Kyungbin, Alex, how are you? 68 00:02:39,800 --> 00:02:41,467 -Doing well. -Good. I'm ready to cook. 69 00:02:41,467 --> 00:02:42,700 -Ready to cook. -Ready to cook. 70 00:02:42,700 --> 00:02:43,867 All right, cool. 71 00:02:43,867 --> 00:02:46,100 I'm gonna give you an ingredient of my choice, 72 00:02:46,100 --> 00:02:48,867 and you must make that the star of your dish. 73 00:02:48,867 --> 00:02:50,734 And that ingredient is... 74 00:02:51,500 --> 00:02:52,700 bitter melon. 75 00:02:52,700 --> 00:02:54,133 [audience exclaims] 76 00:02:58,200 --> 00:02:59,800 [Bobby] Have you worked with this before? 77 00:02:59,800 --> 00:03:01,967 -Honestly, I haven't. -Played around with it before, 78 00:03:01,967 --> 00:03:04,000 but it has like that bitter flavor 79 00:03:04,000 --> 00:03:05,400 -that's a little hard to-- -It's bitter melon. 80 00:03:05,400 --> 00:03:06,867 Yeah. [chuckles] 81 00:03:06,867 --> 00:03:09,066 Alex and Katie will taste your dishes 82 00:03:09,066 --> 00:03:11,700 and decide which one of you goes up against me 83 00:03:11,700 --> 00:03:12,867 in the second round. 84 00:03:12,867 --> 00:03:15,800 Make sure your dish is gellin' with this bitter melon. 85 00:03:15,800 --> 00:03:17,233 [bell dings] 86 00:03:21,100 --> 00:03:23,567 [Katie] This is probably the toughest ingredient. 87 00:03:23,567 --> 00:03:26,667 It looks like a cucumber. Doesn't taste like a cucumber. 88 00:03:26,667 --> 00:03:28,567 Not at all. It's a Chinese gourd. 89 00:03:28,567 --> 00:03:32,100 It's got like a burned acrid note that you need to erase. 90 00:03:32,100 --> 00:03:34,066 I think you have to combine it with other ingredients. 91 00:03:34,066 --> 00:03:36,066 I would do some kind of stir fry here for sure. 92 00:03:36,066 --> 00:03:38,300 [Katie] And it is used in Asian cuisine. 93 00:03:38,300 --> 00:03:41,000 -And so maybe our chefs will know what to do with it. -[Bobby] Yeah. 94 00:03:41,000 --> 00:03:43,600 If somebody can make bitter melon sing, 95 00:03:43,600 --> 00:03:45,834 they got a good shot at beating you. 96 00:03:46,367 --> 00:03:47,500 How is it, Alex? 97 00:03:47,500 --> 00:03:48,934 -Bitter. -Yes. 98 00:03:49,900 --> 00:03:52,934 Sixteen minutes and nineteen seconds. 99 00:03:54,000 --> 00:03:55,367 So what are you making? 100 00:03:55,367 --> 00:03:57,567 Grilled romaine lettuce cups... 101 00:03:57,567 --> 00:03:58,700 -I love that idea. -...a little bit. 102 00:03:58,700 --> 00:04:00,166 [Ottusch] Since the melon is bitter, 103 00:04:00,166 --> 00:04:02,600 I wanted to use something like romaine, fresh and light, 104 00:04:02,600 --> 00:04:05,166 with grilled bitter melon, pickled bitter melon. 105 00:04:05,166 --> 00:04:07,467 I feel like pickling adds some sweetness to it. 106 00:04:07,467 --> 00:04:09,066 This tastes like when I was married. 107 00:04:11,700 --> 00:04:12,967 What else are you using? 108 00:04:12,967 --> 00:04:15,467 Some pancetta with an orange guajillo sauce. 109 00:04:16,066 --> 00:04:17,367 I love that. 110 00:04:17,367 --> 00:04:18,367 -I love that. -I hope you do. 111 00:04:18,367 --> 00:04:20,166 [Bobby] I like orange and red chilis together. 112 00:04:20,166 --> 00:04:21,967 They have a good affinity for each other. 113 00:04:21,967 --> 00:04:24,667 [Katie] Alex grew up idolizing you. 114 00:04:24,667 --> 00:04:26,900 He knows all of your tricks. 115 00:04:26,900 --> 00:04:28,467 So he could be a tough contender. 116 00:04:28,467 --> 00:04:29,800 Yes. 117 00:04:29,800 --> 00:04:31,400 [Ottusch] I wanted to be a chef as a kid. 118 00:04:31,400 --> 00:04:34,667 That's why I clung on to Bobby Flay so much 119 00:04:34,667 --> 00:04:37,100 because I got to see this world of food. 120 00:04:37,100 --> 00:04:39,166 I have worked for some of the toughest chefs. 121 00:04:39,166 --> 00:04:42,667 My proudest culinary moment was going to work at Alinea. 122 00:04:42,667 --> 00:04:44,967 After leaving, I worked for Chef Stephanie Izard, 123 00:04:44,967 --> 00:04:47,000 where I fell in love with Asian cuisine. 124 00:04:47,000 --> 00:04:48,767 Today, I work as a sous-chef 125 00:04:48,767 --> 00:04:51,000 at the Snake River Grill in Jackson Hole, Wyoming. 126 00:04:51,000 --> 00:04:53,100 If I can take down an Iron Chef, 127 00:04:53,100 --> 00:04:55,166 I can do just about anything. 128 00:04:55,166 --> 00:04:56,767 How are you? Club soda. 129 00:04:56,767 --> 00:04:58,467 -Frying. Batter. -Oh, yes. 130 00:04:58,467 --> 00:04:59,967 -Tempura. -Tempura. 131 00:04:59,967 --> 00:05:03,400 In Korean cuisine, they do a lot of like tempura style fried vegetables. 132 00:05:03,400 --> 00:05:06,166 So I'm making a tempura-fried bitter melon 133 00:05:06,166 --> 00:05:07,400 using rice flour 134 00:05:07,400 --> 00:05:08,767 because it's not so heavy. 135 00:05:08,767 --> 00:05:10,967 And then, what, like a little dipper on the side? 136 00:05:10,967 --> 00:05:13,867 Yeah, I'm gonna do like a sweet and sour sauce with gochujang. 137 00:05:13,867 --> 00:05:15,166 It's a little tangy, a little spice. 138 00:05:15,166 --> 00:05:18,600 Gochujang is a very traditional Korean fermented chili paste. 139 00:05:18,600 --> 00:05:21,200 I'm combining the garlic, ginger, gochujang, 140 00:05:21,200 --> 00:05:22,367 brown sugar... 141 00:05:22,367 --> 00:05:23,367 -That's a good idea. -[Katie] Yeah. 142 00:05:23,367 --> 00:05:24,700 [Bobby] It's got a lot of flavor that 143 00:05:24,700 --> 00:05:27,767 will actually distract the flavor of the bitter melon. 144 00:05:27,767 --> 00:05:28,667 All right. Fantastic. 145 00:05:28,667 --> 00:05:30,867 You look like you really-- you have a vision. 146 00:05:30,867 --> 00:05:34,166 -Thank you. -13 minutes and 39 seconds left. 147 00:05:34,166 --> 00:05:35,300 [audience cheering] 148 00:05:35,300 --> 00:05:37,400 ♪ You're gonna remember where I take this... ♪ 149 00:05:37,400 --> 00:05:39,266 [Kyungbin] I immigrated here with my family 150 00:05:39,266 --> 00:05:40,467 when I was about 5 years old. 151 00:05:40,467 --> 00:05:42,700 At an early age, I had a passion for food. 152 00:05:42,700 --> 00:05:45,166 I worked my way up in Michelin restaurants, 153 00:05:45,166 --> 00:05:46,800 but I wanted to go back to my roots 154 00:05:46,800 --> 00:05:49,467 and figure out who I am as a Korean-American chef. 155 00:05:49,467 --> 00:05:51,600 Now I'm a chef in Koreatown, LA. 156 00:05:51,600 --> 00:05:55,066 So I'm trying to incorporate Korean ingredients, Korean flavors. 157 00:05:55,066 --> 00:05:56,667 I'm not the most competitive, 158 00:05:56,667 --> 00:05:59,066 but, Bobby, I'm coming for you. 159 00:05:59,066 --> 00:06:01,066 I want to win for my parents. 160 00:06:01,066 --> 00:06:02,800 I want to show them that hard work and persistence, 161 00:06:02,800 --> 00:06:03,834 you know, we can make it. 162 00:06:04,467 --> 00:06:07,400 -Just under nine minutes left. -Ooh! 163 00:06:07,400 --> 00:06:12,467 Kyungbin has some very thick, big slices that he wants to tempura. 164 00:06:12,467 --> 00:06:13,900 I like where his sauce is going. 165 00:06:13,900 --> 00:06:15,300 [Alex] It is such an old-school sauce. 166 00:06:15,300 --> 00:06:16,567 Like, punchy, 167 00:06:16,567 --> 00:06:18,600 just can't-stop-eating type of sauce. 168 00:06:18,600 --> 00:06:21,367 But I think Alex could log a lot of points 169 00:06:21,367 --> 00:06:23,667 for picking something juicy like romaine 170 00:06:23,667 --> 00:06:26,467 to kind of be a supporting cast member. 171 00:06:26,467 --> 00:06:28,066 [Katie] I don't know that I would have chosen 172 00:06:28,066 --> 00:06:32,467 -to grill both the lettuce and the bitter melon. -Okay. 173 00:06:32,467 --> 00:06:35,800 I feel like that Romaine could have just stayed fresh. 174 00:06:35,800 --> 00:06:37,500 -As is. -Mmm-hmm. 175 00:06:37,500 --> 00:06:39,367 [Ottusch] The next thing I need to do is dice up the oranges, 176 00:06:39,367 --> 00:06:40,767 throw them into some hot water, 177 00:06:40,767 --> 00:06:41,767 and get 'em really soft 178 00:06:41,767 --> 00:06:43,100 so I can throw them in the blender 179 00:06:43,100 --> 00:06:44,266 with the guajillo peppers. 180 00:06:44,266 --> 00:06:46,767 Seven minutes and thirty seconds. 181 00:06:46,767 --> 00:06:49,800 [audience cheering] 182 00:06:49,800 --> 00:06:52,567 Chef, you got the bitter melon going in the fryer? 183 00:06:52,567 --> 00:06:55,266 -Yeah. -And what did you think of the bite of the tempura fry? 184 00:06:55,266 --> 00:06:56,200 You liked it? 185 00:06:56,200 --> 00:06:57,767 Uh, it's good. But since it is rice flour, 186 00:06:57,767 --> 00:06:58,867 I'm gonna do a double-fry. 187 00:06:58,867 --> 00:07:00,967 So you get like that extra crisp. 188 00:07:00,967 --> 00:07:02,967 Oh, that's smart. Do you feel like you can beat Bobby 189 00:07:02,967 --> 00:07:05,166 -if you win this round? -I feel like I have a good chance. 190 00:07:05,166 --> 00:07:07,700 "Good chance"? Come on. Yeah, you can do it. 191 00:07:07,700 --> 00:07:09,000 -I can do it. Yeah. -[Katie laughing] 192 00:07:09,000 --> 00:07:10,700 Hey, Chef. How's it going over here? 193 00:07:10,700 --> 00:07:11,900 It's coming along. 194 00:07:11,900 --> 00:07:14,066 Do you feel like you can beat Bobby if you win this round? 195 00:07:14,066 --> 00:07:15,000 Absolutely. 196 00:07:15,000 --> 00:07:17,000 [laughs] You seem pretty confident. 197 00:07:17,000 --> 00:07:19,367 All right, well, we're looking forward to trying your dish. 198 00:07:19,367 --> 00:07:20,300 Let's hear it... 199 00:07:20,300 --> 00:07:22,200 -[audience cheering] -...for Chef Alex. 200 00:07:22,200 --> 00:07:25,066 All right! We're gonna beat Bobby Flay? 201 00:07:25,066 --> 00:07:26,233 Yes! 202 00:07:26,667 --> 00:07:28,567 Come on! Whoo! 203 00:07:28,567 --> 00:07:30,500 Five minutes on the clock. 204 00:07:30,500 --> 00:07:31,967 ♪ The time is now... ♪ 205 00:07:31,967 --> 00:07:34,467 [Kyungbin] I'm thinking, the batter, I could have gone heavier. 206 00:07:34,467 --> 00:07:36,200 But at this point, time's running out. 207 00:07:36,200 --> 00:07:37,800 I go with the sauce next, 208 00:07:37,800 --> 00:07:39,767 crushed pecans, some lemon zest, 209 00:07:39,767 --> 00:07:40,867 and then some scallions. 210 00:07:40,867 --> 00:07:42,100 [Alex] Two minutes! 211 00:07:42,100 --> 00:07:45,767 Alex has done a lot of your DNA on his dish. 212 00:07:45,767 --> 00:07:48,567 The orange, the pancetta, the dried chilis. 213 00:07:48,567 --> 00:07:50,000 It's almost like an homage. 214 00:07:50,000 --> 00:07:51,867 [Bobby] 25 seconds. 215 00:07:51,867 --> 00:07:53,066 [Ottusch] I get a nice swoosh of the sauce, 216 00:07:53,066 --> 00:07:55,467 add a little touch of fresh basil, and I'm done. 217 00:07:55,467 --> 00:08:02,100 [all] ...seven, six, five, four, three, two, one! 218 00:08:02,100 --> 00:08:03,300 [bell dings] 219 00:08:03,300 --> 00:08:04,533 [audience cheering] 220 00:08:05,467 --> 00:08:06,433 Good job. 221 00:08:07,767 --> 00:08:09,367 Nice job, Chef. 222 00:08:09,367 --> 00:08:13,767 I am a little bit worried that mine's a little bit too simple versus his. 223 00:08:13,767 --> 00:08:15,767 [Ottusch] I hope I didn't take it too far with the grilling, 224 00:08:15,767 --> 00:08:17,767 but I feel like it's still gonna be a good dish, overall. 225 00:08:17,767 --> 00:08:18,834 I plan on winning. 226 00:08:22,567 --> 00:08:23,867 You both got a really challenging ingredient. 227 00:08:23,867 --> 00:08:26,166 Bobby, this was a low blow. 228 00:08:26,166 --> 00:08:29,100 It's gonna all come down to what you both did with the bitter melon. 229 00:08:29,100 --> 00:08:30,166 Kyungbin, what did you make? 230 00:08:30,166 --> 00:08:32,100 I did a tempura-fried bitter melon 231 00:08:32,100 --> 00:08:33,967 with a gochujang sweet and sour sauce 232 00:08:33,967 --> 00:08:35,600 and some toasted pecans. 233 00:08:35,600 --> 00:08:37,166 [Alex] The scallions and pecans, 234 00:08:37,166 --> 00:08:39,300 fantastic additions to this dish. 235 00:08:39,300 --> 00:08:41,767 They give a fattiness, what this dish really needs. 236 00:08:41,767 --> 00:08:44,700 I think the tempura needed to be crispier. 237 00:08:44,700 --> 00:08:47,266 If you had cut these a little bit more thinly, 238 00:08:47,266 --> 00:08:48,600 it would have been helpful. 239 00:08:48,600 --> 00:08:50,900 -Okay. -[Katie] I agree with what Alex said. 240 00:08:50,900 --> 00:08:52,967 But I like where you went with it, 241 00:08:52,967 --> 00:08:54,800 having that velvety sauce with it, 242 00:08:54,800 --> 00:08:57,100 the fresh element of the scallions. 243 00:08:57,100 --> 00:08:58,967 I think you were really smart about it. 244 00:08:58,967 --> 00:09:00,100 Thank you. 245 00:09:00,100 --> 00:09:02,166 Chef Alex, tell us what you did with the bitter melon. 246 00:09:02,166 --> 00:09:05,567 A grilled romaine lettuce cup with charred bitter melon 247 00:09:05,567 --> 00:09:08,467 and pickled bitter melon with an orange guajillo sauce. 248 00:09:08,467 --> 00:09:11,967 I really love the salty fattiness of the pancetta 249 00:09:12,467 --> 00:09:13,867 with the bitter melon 250 00:09:13,867 --> 00:09:17,266 and having that sweet acidic moment from the orange. 251 00:09:17,266 --> 00:09:20,767 I think that would have held off on grilling the lettuce. 252 00:09:20,767 --> 00:09:24,066 Adding the burnt taste was kind of like butting heads. 253 00:09:24,066 --> 00:09:27,667 [Alex] You threw a lot of really delicious ingredients at the melon, 254 00:09:27,667 --> 00:09:29,266 but it doesn't quite come together, 255 00:09:29,266 --> 00:09:32,400 'cause the bitter melon is just a party pooper. 256 00:09:32,400 --> 00:09:34,467 This is a party pooper of an ingredient. 257 00:09:34,467 --> 00:09:37,266 Yeah. You both took it and did what you could with it. 258 00:09:37,266 --> 00:09:38,467 [Ottusch] I think with a little more time, 259 00:09:38,467 --> 00:09:40,200 I probably could have made a more complete dish. 260 00:09:40,200 --> 00:09:41,767 But, you know, I put my all into this, 261 00:09:41,767 --> 00:09:44,166 and I hope it comes up on top. 262 00:09:44,166 --> 00:09:47,266 The chef moving forward to beat Bobby tonight... 263 00:09:49,467 --> 00:09:51,100 Chef Kyungbin. 264 00:09:51,100 --> 00:09:52,967 -[audience cheering] -It was nice to meet you. 265 00:09:53,967 --> 00:09:55,767 This was just a whole different ball game 266 00:09:55,767 --> 00:09:57,100 that I've never really played before. 267 00:09:57,100 --> 00:09:58,867 And it was just an honor just to be here. 268 00:09:59,967 --> 00:10:01,800 We saw in your dish the elements 269 00:10:01,800 --> 00:10:03,266 that could go up against Bobby 270 00:10:03,266 --> 00:10:04,767 and have the potential to beat him. 271 00:10:04,767 --> 00:10:07,100 I think you really can do this. 272 00:10:07,100 --> 00:10:08,367 -I think so, too. -I do. I feel it. 273 00:10:08,367 --> 00:10:11,667 I'm interested to see how he plays in my field this time. 274 00:10:11,667 --> 00:10:13,634 Oh. So are we. 275 00:10:14,166 --> 00:10:15,266 [audience laughs] 276 00:10:19,567 --> 00:10:20,867 You feel good about the second round? 277 00:10:20,867 --> 00:10:21,767 Very confident. 278 00:10:21,767 --> 00:10:23,100 -"Very" confident. -Yeah. 279 00:10:23,100 --> 00:10:24,667 Okay. What are we cooking tonight? 280 00:10:24,667 --> 00:10:26,266 What's your signature dish? 281 00:10:26,266 --> 00:10:28,233 My signature dish is... 282 00:10:29,100 --> 00:10:30,567 bulgogi ssam. 283 00:10:30,567 --> 00:10:32,433 -Bulgogi ssam. -Yeah. 284 00:10:34,867 --> 00:10:36,266 [Bobby] I love this dish. 285 00:10:36,266 --> 00:10:37,667 Beef and lettuce. Let's do it. 286 00:10:37,667 --> 00:10:38,567 Beef and lettuce. 287 00:10:38,567 --> 00:10:40,567 Oh, Bobby, you are in trouble tonight. 288 00:10:40,567 --> 00:10:41,567 -Oh, really? -[Kyungbin] Yeah. 289 00:10:41,567 --> 00:10:42,900 I feel confident. I got this. 290 00:10:42,900 --> 00:10:43,867 [Katie] We believe in you. 291 00:10:43,867 --> 00:10:44,734 Thank you. 292 00:10:44,734 --> 00:10:46,467 You have 45 minutes. Your time starts now. 293 00:10:48,967 --> 00:10:49,934 Go! 294 00:10:50,100 --> 00:10:51,934 Yeah! 295 00:10:53,567 --> 00:10:56,767 This dish is a Korean dish of meat and lettuce wraps, 296 00:10:56,767 --> 00:11:00,467 usually beef, thinly sliced, going in a marinade. 297 00:11:00,467 --> 00:11:02,000 It's usually caramelized 298 00:11:02,000 --> 00:11:05,266 and it has a wonderful crunchy exterior to it. 299 00:11:05,266 --> 00:11:08,100 And bulgogi often has a dipping sauce 300 00:11:08,100 --> 00:11:09,600 with some short-grain rice. 301 00:11:09,600 --> 00:11:12,100 It also always has some pickled 302 00:11:12,100 --> 00:11:14,000 crunchy raw ingredient 303 00:11:14,000 --> 00:11:15,367 to kind of counter 304 00:11:15,367 --> 00:11:16,867 -the deep flavors of the meat and the marinade. -I'm so hungry now! 305 00:11:16,867 --> 00:11:17,867 I'm starving. 306 00:11:17,867 --> 00:11:19,567 We got stuck with that bitter melon, 307 00:11:19,567 --> 00:11:21,467 and now they're making this. 308 00:11:21,467 --> 00:11:24,700 You know, I think Bobby, he has so many opportunities 309 00:11:24,700 --> 00:11:28,100 to add his Bobby Flay flair to this, 310 00:11:28,100 --> 00:11:31,300 of pickling, of having sweetness, spiciness. 311 00:11:31,300 --> 00:11:33,767 I wonder if he's gonna go crispy rice on us. 312 00:11:33,767 --> 00:11:35,967 See, this makes me nervous. 313 00:11:35,967 --> 00:11:38,367 [Bobby] I don't cook it very often, but I love these flavors. 314 00:11:38,367 --> 00:11:40,667 It's a completely fun dish to make. 315 00:11:40,667 --> 00:11:44,066 I'm making a bulgogi ssam with crispy kimchi rice. 316 00:11:44,066 --> 00:11:46,300 I have some grenadine, some white wine vinegar. 317 00:11:46,300 --> 00:11:49,166 I'm gonna pickle serrano chilis, shallots, cucumber. 318 00:11:49,166 --> 00:11:51,600 It's spicy, it's sweet, refreshing. 319 00:11:51,600 --> 00:11:54,667 Kyungbin, what was it that made you choose this dish? 320 00:11:54,667 --> 00:11:56,967 [Kyungbin] It's something that I do make a lot. 321 00:11:56,967 --> 00:11:58,967 But it's about how everything tastes together 322 00:11:58,967 --> 00:12:00,567 once you eat it as a ssam. 323 00:12:00,567 --> 00:12:02,767 I think my version of bulgogi ssam 324 00:12:02,767 --> 00:12:04,400 has a high chance of beating Bobby Flay, 325 00:12:04,400 --> 00:12:06,166 just 'cause it's all about the harmony 326 00:12:06,166 --> 00:12:08,000 between different components of the dish 327 00:12:08,000 --> 00:12:09,767 and just having that right balance. 328 00:12:09,767 --> 00:12:12,367 Traditionally, you'll have soy marinated beef, 329 00:12:12,367 --> 00:12:16,700 with soy sauce, water, sugar, garlic, black pepper. 330 00:12:16,700 --> 00:12:18,667 I want to just keep it as traditional as possible 331 00:12:18,667 --> 00:12:21,600 with short-grain rice and a quick cucumber kimchi. 332 00:12:21,600 --> 00:12:23,533 [Alex] 37 minutes left. 333 00:12:24,467 --> 00:12:26,200 Are we behind him on this side? 334 00:12:26,200 --> 00:12:27,100 [audience cheering] 335 00:12:27,100 --> 00:12:28,767 Right? 336 00:12:28,767 --> 00:12:31,367 We are hyped up over here, Kyungbin. 337 00:12:31,367 --> 00:12:34,467 Okay, so what's your edge on Bobby? 338 00:12:34,467 --> 00:12:36,367 So we can psych him out a little bit. 339 00:12:37,767 --> 00:12:38,967 Well, first of all, I'm Korean. 340 00:12:38,967 --> 00:12:41,567 So hopefully I can't lose this one. 341 00:12:41,567 --> 00:12:43,166 And that's the marinade for the meat? 342 00:12:43,166 --> 00:12:44,100 -Or... -That's the marinade for the meat. 343 00:12:44,100 --> 00:12:45,066 -Yes. -Okay, cool. 344 00:12:45,066 --> 00:12:46,367 And what's the cut you're using? 345 00:12:46,367 --> 00:12:47,400 [Kyungbin] Rib eye. 346 00:12:47,400 --> 00:12:49,467 Traditionally, you'll use a cheaper cut, usually. 347 00:12:49,467 --> 00:12:51,266 -Um... -Go for it, right? 348 00:12:51,266 --> 00:12:52,166 [audience] Yeah! 349 00:12:52,166 --> 00:12:53,734 [Alex] You got to pull the big guns out. 350 00:12:54,567 --> 00:12:56,000 -Hi. -[Bobby] What's up? 351 00:12:56,000 --> 00:12:57,166 What's up? 352 00:12:57,166 --> 00:12:58,567 Is this a marinade for the meat? 353 00:12:58,567 --> 00:12:59,900 -Or a sauce? -Yeah, this is the marinade for the meat. 354 00:12:59,900 --> 00:13:01,767 -Okay. -A little black vinegar over here. 355 00:13:01,767 --> 00:13:04,100 -Oh, black vinegar. -A little pear juice. 356 00:13:04,100 --> 00:13:06,467 Bold. What kind of meat are you using? 357 00:13:06,467 --> 00:13:07,800 -Filet. -Filet? 358 00:13:07,800 --> 00:13:09,166 Yeah. I'm gonna grill it 359 00:13:09,166 --> 00:13:11,000 so it gets a caramelized crust on it. 360 00:13:11,000 --> 00:13:12,667 Oh, no, he's got the grill out, 361 00:13:12,667 --> 00:13:15,600 and he's making rice, guys. I'm scared. 362 00:13:15,600 --> 00:13:18,667 Thirty minutes and fourteen seconds left. 363 00:13:18,667 --> 00:13:20,634 [audience cheering] 364 00:13:22,000 --> 00:13:24,467 I heard you say that Bobby's using filet for this. 365 00:13:24,467 --> 00:13:25,800 Isn't that interesting? 366 00:13:25,800 --> 00:13:27,266 Kyungbin's using a rib eye. 367 00:13:27,266 --> 00:13:29,266 [Katie] Rib eye has so much flavor. 368 00:13:29,266 --> 00:13:32,667 -I think it's better choice. -That good fat in there. 369 00:13:32,667 --> 00:13:33,900 [Alex] Look at Picasso over here, 370 00:13:33,900 --> 00:13:35,767 painting his meat with the marinade. 371 00:13:35,767 --> 00:13:38,900 You've gone from Bobby Flay to Bob Ross. 372 00:13:38,900 --> 00:13:41,100 [Bobby] I'm just brushing it on to put on the grill 373 00:13:41,100 --> 00:13:42,967 because the grill is gonna help caramelize it. 374 00:13:44,867 --> 00:13:46,367 Geez, Bobby. 375 00:13:46,367 --> 00:13:50,667 You know, this could be a time that Bobby overgilds the lily. 376 00:13:50,667 --> 00:13:53,000 He is completely overdoing it. 377 00:13:53,000 --> 00:13:54,634 It might just be too much. 378 00:14:00,066 --> 00:14:01,100 Twenty-two minutes and thirty seconds left. 379 00:14:01,100 --> 00:14:03,133 ♪ This is bold times Do it... ♪ 380 00:14:04,867 --> 00:14:07,467 -Are you just doing that to look sexy? -Wow. 381 00:14:07,467 --> 00:14:08,667 Come on. 382 00:14:08,667 --> 00:14:10,400 [Bobby] I'm looking for a caramelization on the outside. 383 00:14:10,400 --> 00:14:11,467 I want it to be a little charred. 384 00:14:11,467 --> 00:14:13,000 And then I'm gonna make a sauce. 385 00:14:13,000 --> 00:14:14,800 And I think this is where a lot of the flavor comes in. 386 00:14:14,800 --> 00:14:18,567 It's gochujang that I thin out with some pear juice, 387 00:14:18,567 --> 00:14:20,600 honey and soy sauce. 388 00:14:20,600 --> 00:14:22,867 Either Bobby is gonna make this like 389 00:14:22,867 --> 00:14:26,767 the most flavorful bulgogi ssam dish ever, 390 00:14:26,767 --> 00:14:29,467 or he is completely overdoing it. 391 00:14:29,467 --> 00:14:31,667 Where's the relief in Bobby's dish? 392 00:14:31,667 --> 00:14:33,000 Right. 393 00:14:33,000 --> 00:14:38,500 Whereas Kyungbin is doing a really classic, simple, preparation. 394 00:14:38,500 --> 00:14:40,867 Now look, he is using the torch there 395 00:14:40,867 --> 00:14:43,767 to really get some dark caramelization. 396 00:14:43,767 --> 00:14:47,467 [Alex] Two very different ways to approach char on a meat. 397 00:14:47,467 --> 00:14:49,200 -And now Kyungbin's cutting his meat... -Yes! 398 00:14:49,200 --> 00:14:51,367 ...into smaller pieces to break it up. 399 00:14:51,367 --> 00:14:54,100 [Katie] Very traditional in Korean cooking. 400 00:14:54,100 --> 00:14:56,166 I also think having it cut up like that 401 00:14:56,166 --> 00:14:58,400 makes it just easier to eat. 402 00:14:58,400 --> 00:15:00,400 So a lot of my meat is coming together. 403 00:15:00,400 --> 00:15:01,467 Now it's time for the kimchi. 404 00:15:01,467 --> 00:15:03,400 It's gonna be dried chili flakes, 405 00:15:03,400 --> 00:15:05,266 soy sauce, a little bit of sugar, 406 00:15:05,266 --> 00:15:07,400 garlic, a little bit of sesame oil. 407 00:15:07,400 --> 00:15:09,500 And because cucumbers have so much water, 408 00:15:09,500 --> 00:15:11,367 most of the flavors should penetrate right away. 409 00:15:11,367 --> 00:15:13,500 [Katie] Coming up on 18 minutes. 410 00:15:13,500 --> 00:15:15,467 -What's up, lovely? -Hello. 411 00:15:15,467 --> 00:15:16,967 -How are you? -How's it going over here? 412 00:15:16,967 --> 00:15:18,867 -Good. How are you? -I was wondering, 413 00:15:18,867 --> 00:15:20,934 when's the last time you had bulgogi ssam? 414 00:15:22,200 --> 00:15:24,300 Actually, I was in K-town the other night. 415 00:15:24,300 --> 00:15:26,700 -Oh, yeah. What do you-- -We're gonna go to K-town after this, Chef? 416 00:15:26,700 --> 00:15:28,367 -[Bobby] After this? -Yeah. 417 00:15:28,367 --> 00:15:31,000 Are you gonna feel like taking me if you lose? 418 00:15:31,000 --> 00:15:32,667 -Yeah. You know. -[Katie] Can I come? 419 00:15:32,667 --> 00:15:34,266 I'd like to come. 420 00:15:34,266 --> 00:15:36,667 Okay, so tell me what you're working on right now. 421 00:15:36,667 --> 00:15:38,567 Kimchi and garlic chive rice. 422 00:15:38,567 --> 00:15:39,767 Is it crispy? 423 00:15:40,066 --> 00:15:41,000 Yup. 424 00:15:41,000 --> 00:15:44,367 Crispy rice! Bobby Flay and his crispy rice! 425 00:15:44,367 --> 00:15:46,266 -Imagine that! -[Alex laughing] 426 00:15:46,266 --> 00:15:49,100 You know when the sign comes down, that it's official. 427 00:15:49,100 --> 00:15:51,300 Bobby Flay is making the crispy rice. 428 00:15:51,300 --> 00:15:53,767 Yeah! 429 00:15:54,800 --> 00:15:56,100 I'm folding in the kimchi, 430 00:15:56,100 --> 00:15:57,667 which is like fermented cabbage, 431 00:15:57,667 --> 00:15:59,467 and some garlic chives into the rice 432 00:15:59,467 --> 00:16:00,600 to give it more flavor. 433 00:16:00,600 --> 00:16:01,667 All right. 434 00:16:01,667 --> 00:16:03,000 -That's the cucumbers. -Yeah. 435 00:16:03,000 --> 00:16:04,767 So this is gonna be a quick kimchi, 436 00:16:04,767 --> 00:16:06,300 lighter, refreshing kimchi. 437 00:16:06,300 --> 00:16:08,166 Not too spicy or anything like that. 438 00:16:08,166 --> 00:16:10,467 I think that yours seems simpler 439 00:16:10,467 --> 00:16:12,000 and fresher than Bobby's. 440 00:16:12,000 --> 00:16:13,900 Yeah, I mean, I've been doing this for some time. 441 00:16:13,900 --> 00:16:15,967 -So... -[Katie laughs] 442 00:16:15,967 --> 00:16:17,667 [Katie] Just nine minutes left. 443 00:16:18,300 --> 00:16:19,567 ♪ Here we go... ♪ 444 00:16:21,667 --> 00:16:26,467 Bobby knows he needs any trick he can to make up lost ground, 445 00:16:26,467 --> 00:16:27,800 so he's making kimchi rice. 446 00:16:27,800 --> 00:16:30,700 Bobby is using the cabbage kimchi. 447 00:16:30,700 --> 00:16:33,800 I love that Kyungbin's using those fresh cucumbers like that. 448 00:16:33,800 --> 00:16:35,967 I think that's better than the jarred stuff. 449 00:16:35,967 --> 00:16:37,200 [Kyungbin] The rice is still going. 450 00:16:37,200 --> 00:16:39,667 I'm a little worried that it's not gonna make it out on time. 451 00:16:39,667 --> 00:16:41,100 So while it's cooking, 452 00:16:41,100 --> 00:16:43,100 I'm building my ssam in red leaf lettuce. 453 00:16:43,100 --> 00:16:45,266 It's a very traditional route of doing it. 454 00:16:45,266 --> 00:16:47,667 I'm adding the kimchi on the plate, the bulgogi. 455 00:16:47,667 --> 00:16:50,166 Four minutes and eighteen seconds left. 456 00:16:50,166 --> 00:16:51,400 How we doing, Kyungbin? 457 00:16:51,400 --> 00:16:52,500 You feeling good? 458 00:16:52,500 --> 00:16:53,667 I'm feeling real good. 459 00:16:53,667 --> 00:16:55,667 I'm pulling my rice out a couple of minutes early. 460 00:16:55,667 --> 00:16:57,367 It could have probably steamed a little bit longer 461 00:16:57,367 --> 00:16:59,166 and it would have been a lot better. 462 00:16:59,166 --> 00:17:01,467 But time's running out and I just gotta go. 463 00:17:01,467 --> 00:17:02,667 It looks good. 464 00:17:02,667 --> 00:17:04,066 [audience cheering] 465 00:17:05,500 --> 00:17:07,400 I don't say this very often. 466 00:17:07,400 --> 00:17:08,500 Bobby needs to start plating. 467 00:17:08,500 --> 00:17:10,900 See, Bobby was so cool through this. 468 00:17:10,900 --> 00:17:13,367 -And now... -You got me running, sir. 469 00:17:13,367 --> 00:17:14,767 Three and a half minutes on the clock 470 00:17:14,767 --> 00:17:16,500 and you're not even plating yet. 471 00:17:16,500 --> 00:17:17,700 I gotta go. I gotta go. 472 00:17:17,700 --> 00:17:18,667 I gotta go. 473 00:17:18,667 --> 00:17:20,100 I put some butter lettuce leaves 474 00:17:20,100 --> 00:17:21,300 on the bottom of the plate, 475 00:17:21,300 --> 00:17:23,500 I put some of the crispy rice down, 476 00:17:23,500 --> 00:17:25,700 the beef on top of that, some of the gochujang sauce. 477 00:17:25,700 --> 00:17:27,700 I think those big pieces of meat 478 00:17:27,700 --> 00:17:29,467 look funny on the lettuce leaf. 479 00:17:29,467 --> 00:17:31,367 -It should be smaller, you think? -It needs to be chopped up. 480 00:17:31,367 --> 00:17:32,266 Good point. 481 00:17:32,266 --> 00:17:33,967 [Katie] One minute left. 482 00:17:33,967 --> 00:17:36,400 On the side of the plate will be the gochujang ssamjang 483 00:17:36,400 --> 00:17:38,300 with mayonnaise and gochujang. 484 00:17:38,300 --> 00:17:41,367 I'm confident, you know, in my dish. I'm done. 485 00:17:41,367 --> 00:17:43,266 -[all cheering] -I look over at Bobby, 486 00:17:43,266 --> 00:17:44,867 you know, it looks like he's doing some 487 00:17:44,867 --> 00:17:47,066 weird iteration of a ssam. 488 00:17:47,066 --> 00:17:48,867 It doesn't really look Korean. [laughs] 489 00:17:48,867 --> 00:17:50,867 [audience] Ooh! 490 00:17:50,867 --> 00:17:53,266 I like it. He finished, and now he's trash talking. 491 00:17:53,266 --> 00:17:54,600 [laughs] Love it. 492 00:17:54,600 --> 00:17:55,934 Do you need help, Chef? 493 00:18:00,266 --> 00:18:01,367 Eighteen seconds left. 494 00:18:01,367 --> 00:18:03,600 [Katie] Bobby, how many more pickled vegetables 495 00:18:03,600 --> 00:18:05,367 do you have to put on there? 496 00:18:05,367 --> 00:18:06,667 [Bobby] As quickly as possible, 497 00:18:06,667 --> 00:18:08,200 I finish with some of the pickled vegetables 498 00:18:08,200 --> 00:18:09,567 and some fresh cilantro. 499 00:18:09,567 --> 00:18:14,367 [all] Five, four, three, two, one! 500 00:18:14,367 --> 00:18:16,233 [audience cheering] 501 00:18:17,467 --> 00:18:18,800 Good job. 502 00:18:18,800 --> 00:18:19,734 Beautiful. 503 00:18:21,200 --> 00:18:23,867 Okay, so tonight's challenge was bulgogi ssam. 504 00:18:23,867 --> 00:18:26,100 Now we'd like to introduce you to your judges. 505 00:18:26,100 --> 00:18:28,600 First up, cookbook author and entrepreneur, 506 00:18:28,600 --> 00:18:30,400 Marja Vongerichten. 507 00:18:30,400 --> 00:18:33,767 Chef and owner of Noreetuh, Chung Chow. 508 00:18:33,767 --> 00:18:36,834 Chef and cookbook author, Aliya LeeKong. 509 00:18:40,900 --> 00:18:42,367 All right, judges, please start 510 00:18:42,367 --> 00:18:44,066 with the first dish in front of you. 511 00:18:48,900 --> 00:18:52,367 [Marja] I love the fact that it's in the traditional red lettuce wrap. 512 00:18:52,367 --> 00:18:54,667 I really love the flavors of the marinade. 513 00:18:54,667 --> 00:18:57,667 The beef was a little bit chewy for me. 514 00:18:57,667 --> 00:18:59,767 I love this cucumber kimchi. 515 00:18:59,767 --> 00:19:02,100 It's so fresh and has this perfect balance, 516 00:19:02,100 --> 00:19:04,467 and I think that that's sort of the theme of this dish. 517 00:19:04,467 --> 00:19:06,467 I would say that the rice is undercooked. 518 00:19:06,467 --> 00:19:08,300 [Chung] Overall, this is a great dish. 519 00:19:08,300 --> 00:19:09,667 Everything seems to be coming together. 520 00:19:09,667 --> 00:19:12,567 I think the sauce overall is-- is a good sauce by itself. 521 00:19:12,567 --> 00:19:14,467 The dish has enough flavors, enough balance, 522 00:19:14,467 --> 00:19:16,166 that you don't really need it. 523 00:19:16,166 --> 00:19:18,834 Okay, could you please try the second bulgogi ssam? 524 00:19:22,767 --> 00:19:25,300 This dish has incredible technique. 525 00:19:25,300 --> 00:19:27,000 The beef is seared perfectly, 526 00:19:27,000 --> 00:19:28,967 and yet it's still really, really tender. 527 00:19:28,967 --> 00:19:31,166 It's a little thicker than I would say a traditional bulgogi, 528 00:19:31,166 --> 00:19:32,467 but I don't mind that here. 529 00:19:32,467 --> 00:19:35,266 I would say I wished there was a little more sweetness to the dish, 530 00:19:35,266 --> 00:19:37,400 giving it more of a traditional edge. 531 00:19:37,400 --> 00:19:40,300 [Chung] The crispy rice was a really nice addition to the dish, overall. 532 00:19:40,300 --> 00:19:43,600 On the flip side, I think the butter lettuce is not as durable, 533 00:19:43,600 --> 00:19:45,600 so it kind of falls apart on you as you eat. 534 00:19:45,600 --> 00:19:48,200 [Marja] I agree with Chung, but I really loved it. 535 00:19:48,200 --> 00:19:51,767 I really like the mix of kind of fresh and pickled vegetables. 536 00:19:51,767 --> 00:19:56,000 Overall, I think it's a nice mix of texture, color and taste. 537 00:19:56,000 --> 00:19:57,934 All right, there can only be one winner. 538 00:19:58,367 --> 00:19:59,900 Pick it. 539 00:19:59,900 --> 00:20:02,467 [Kyungbin] I flew out here to definitely bring back a win for my parents. 540 00:20:02,467 --> 00:20:04,166 I feel like I put up a good fight, 541 00:20:04,166 --> 00:20:06,066 but let's cross our fingers. 542 00:20:06,066 --> 00:20:10,166 And the winner of battle bulgogi ssam is... 543 00:20:13,200 --> 00:20:14,266 Chef Bobby Flay. 544 00:20:15,100 --> 00:20:16,500 [audience applauding] 545 00:20:16,500 --> 00:20:17,667 Congrats. 546 00:20:20,000 --> 00:20:22,367 Bobby, you know how to marinade a piece of meat. 547 00:20:22,367 --> 00:20:23,567 Really tender. 548 00:20:23,567 --> 00:20:26,400 I really love the presentation of your dish, 549 00:20:26,400 --> 00:20:30,000 but I could not get past the texture of the rice and the meat. 550 00:20:30,000 --> 00:20:30,867 It was a little tough. 551 00:20:30,867 --> 00:20:33,400 Listen, man, you did a great job, okay? 552 00:20:33,400 --> 00:20:35,200 -Thank you, Chef. -Thank you. 553 00:20:35,200 --> 00:20:36,567 That's the crispy rice. 554 00:20:36,567 --> 00:20:39,367 But I'm glad that I got an opportunity to play against Bobby. 555 00:20:39,367 --> 00:20:40,667 Hopefully, the next time I come back, 556 00:20:40,667 --> 00:20:42,266 I can show him what's up. 557 00:20:42,266 --> 00:20:44,634 He pulled out that crispy rice yet again. 558 00:20:45,767 --> 00:20:47,667 Isn't it time for some new tricks? 559 00:20:47,667 --> 00:20:49,533 I'm starting to give up on you, my friend. 560 00:20:50,266 --> 00:20:51,567 All these years of friendship, Bobby, 561 00:20:51,567 --> 00:20:54,166 the least you could do is give us a win. 562 00:20:54,166 --> 00:20:56,700 Well, my bulgogi was a ssam dunk. 563 00:20:56,700 --> 00:20:58,467 [audience cheering]