All language subtitles for Watch Beat Bobby Flay Season 42 Episode 7 Full - FREE XXIKU_mp4_en_zzzzzzzzzz

I'm Bobby Flay.

Each week, one brave chef will try to

take me down in my house.

This is my show.

Today it is.

Tomorrow, who knows?

Oh, trash talking.

This culinary battle is gonna shake down

in two rounds.

Round one, to get to me, two contenders

have to go through each other using an

ingredient of my choice.

It's do or die, Bobby.

Two people that know me well will decide

who's got the skills to beat me.

Peter! Round two, I go head-to-head with

the winning contender.

Let's go! It's their turn to surprise me

with their signature dish.

What? Don't try this at home.

I know you did it, Bobby!

Bottom line... You're gonna run it in

two! Everyone's out to beat me.

You all ready for a good time?

Go! Here to tease, distract, and throw me

off, it's Food Network's DeMaris Phillips

and Christian Petroni.

Five, six, seven, eight.

What is that move?

We're still workshopping it?

In my defense, I didn't get the

choreography till this morning.

So Christian and I were thinking that we

might do a little Bobby rebrand.

Really? We're gonna start with like

nicknames. What about Babo?

No, that's what you...

What's up, Babo?

That's what you call me.

Okay, okay, okay, okay.

How about Rob?

No. Okay, okay.

What about Flayah?

Like Flayr, but with Flay?

He's a Flayah!

It works! I'm always gonna be Bobby.

We'll see.

You've got some very stiff competition

tonight. So don't get flazy.

That got me.

That was good.

Our first contender is a proud Native

American chef. And she's ready to put

Indigenous cuisine on the map.

From Los Angeles, California, chef Piat,

the Spain.

Our next contender has mastered Korean

cuisine under your friend, Esther Choi.

Legend. Legend. Tonight she's ready to

step out of her mentor's shadow and take

you down herself.

From New York City, chef Gil-Gi Chung.

You're going down, Bobby.

Piat, Gil-Gi, how are you guys doing?

Yeah. Great. Nice to see you.

Here's the way it's gonna work.

I'm gonna put 20 minutes on the clock.

I'm gonna give you an ingredient of my

choice. And you must make that ingredient

the star of your dish.

And that ingredient is...

Rainbow Trout. All right.

That's a great ingredient.

I actually don't work with trout at all.

I'm a prairie native, so we actually use

a lot of bison, venison.

All right, guys, 20 minutes on the clock.

Don't pout over the rainbow trout.

Rainbow trout. What would you do here?

You know, my favorite is smoked trout.

It's so thin, it would cook very quickly.

And the texture is so flaky and tender.

I love the way she's prior roasting the

corn and the peppers.

With that being said, why don't I head in

there? Chef! Hello.

How you doing?

I'm good. How are you?

It's already smelling good over here.

You're roasting some peppers.

Piat is using ingredients that I'm used

to using. There's a lot of Southwest

America there. My strategy is to bring

both of my cultural heritage, Native

American and Mexican American, and fusing

them together. So I'm gonna do a pescado

serrendiado. It's made with a bunch of

chiles. It has a nice little punch to it.

The arbol is going to give it that nice

spice that you need.

And the guajillo and ancho are going to

give it that really nice smokiness.

We cook with our hands around here.

I'm a member of the Prairie Bend

Pottawana Mi Nation tribe.

My goal is to always highlight my culture

first and foremost.

After I graduated culinary school, I

started my private chef business.

I worked my way up to being named the top

25 private chefs in Los Angeles by

Entrepreneur Magazine. Tonight, I'm here

to represent Indigenous and Mexican

American female chefs.

Bobby, buckle up buttercup, because I'm

on my way to beat your butt.

Hello, young lady.

Hello. LG is Esther Choi's chef-de

-cuisine. Esther's already competed in

this arena a few times, so now she's

sending in her disciples.

They're very strong women and amazing

chefs. Yeah.

After I worked in Korea, I moved to the

States and worked as executive chef with

Esther Choi, and then I became culinary

director of her team.

I'm always a behind-the-scenes chef.

I never got to show who really I am, not

as a team, so...

Meeting Chef Bobby is going to be a big

turning point for me, so...

Yay! What are you working on?

I'm making crispy skin trout with soy

gochujang braised potatoes.

With a kimchi gramolata.

I am infusing all the flavor in the

potato because I don't want to overpower

the fish with any other ingredients.

So I'm making my soy braised liquid with

scallion, onion, ginger, gochujang, brown

sugar, and mirin.

And then I'm going to serve it with

kimchi gramolata. It's chopped kimchi,

parsley, lemon zest.

I'm going to bring crunch and acidity for

my plate. Bobby, you're going to make Bob

cry? He hasn't seen me that side yet.

I know you got this.

We got 13 minutes left.

I take a look at my chilies, and I see

that they are all very soft.

I'm adding some fresh garlic and charred

onion. What I need is a nice, spreadable

chile paste. I just need four good

pieces. I want to be very weary of all of

those little pin bones, so I slice them

off as cleanly as I possibly can.

Ilji has out her little tweezers.

I need to see what's going on in there,

gentlemen. 10 minutes left.

Wow, I see with those little pin bones,

that's the scariest part.

And probably the most time-consuming.

I don't want to give you guys any pin

bones. How do you feel about Piet?

I've never heard about her before.

You finna find out today, sweet horse.

All right.

Piet, how's it going over here?

It's good. In here, you have dried

chilies. I have a little bit of acid,

honey, salt, garlic.

Oh. This is lovely.

And this just caramelizes right on there.

Yep. And how are you feeling about Ilji?

She's got some big names behind her, and

I'm really happy that she's here, but

I'll be even happier when I beat her.

Oh! Just under five minutes.

I'm pan-searing the trout skin side down

to make the skin perfectly crispy.

I really enjoy cooking over open fire.

It just adds a nice smokiness.

40 seconds. My bell pepper and my corn

are nice and cold.

I can get them cut up and into my

hydrocrust salad.

I put down soy gochujang braised potato

first, then put the trout.

Ten, nine, eight.

I top with kimchi granola.

Five, six, seven, eight.

Four, three, two, one.

Whoo! Good job.

Good job. There you go, chef.

That was fun.

I am so excited for them to try this

dish, but also feeling a little nervous.

It looks so sloppy, but I know flavor is

there. Chef

Ilji, what did you make?

I made crispy skin trout soy and

gochujang braised potato and kimchi

granola. There's a ton of flavor here,

and you manage to get a gorgeous shatter

on the skin.

And the kimchi granola is very nicely

done, but the dish itself is reading

pretty sweet. It really needs some salt

to balance it.

Overall flavors, you want to keep going

back in and spearing a piece of fish with

some of that kimchi granola and into a

potato. It makes for a great bite.

Piat, what did you make?

I made a pescado zirandeado with a

hydrochrysalad with some charred peppers

and corn.

Piat, this dish is lovely.

The sauce on there, that cooked on rub,

it's the right sauce to kind of elevate

that real earthy flavor of trout.

And carrying that grill and char flavor

sort of all the way through, very smart.

I have a couple of pin bones.

It's 20 minutes, and there's a whole

fish. It's hard.

Christian and I have a tough decision on

our hands if you'll give us a moment.

Although there are a few pin bones that

are still stuck in the place, I'm really

feeling confident because they like the

rainbow trout that I made.

The chef moving forward tonight is...

Chef Ilji.

Ilji. No! I was looking forward to

beating Bobby. Beat him!

I'm happy for Ilji.

I hope that she beats him.

Ilji, in 20 minutes, you were able to

deliver a plate of food that feels like

you spent hours on it.

The layers of flavor are what are going

to be required to be, you know,

Robby-o.

Congratulations on round one.

Thank you. How do you feel about standing

here now? Esther gave a message.

Good luck because you're going to need

it. Really?

All right, so what are we cooking

tonight? What is your signature dish?

So my signature dish is...

Kimbab. Kimbab.

Bobby's going to have a hard time with

that one. Ilji, Bobby has no idea what

he's doing. He's never been challenged to

this dish before.

It's like you already lost.

No, I have that feeling.

45 minutes on the clock, time starts now.

A lot of times people call kimbab Korean

sushi. It is a roll and the ingredients

on the inside are usually cooked or

preserved instead of raw, like you see in

like a sushi roll.

The rice is usually a little denser than

typical sushi and sesame oil in it, so

it's got a little bit of fatiness to it.

Really great. Ilji, why'd you choose this

dish? It brings me my childhood, my mom,

made for breakfast a lot.

I've eaten kimbap since I was a baby, so

I've eaten probably 100,000 rolls.

I'm going to serve three different

kimbaps today. Bulgogi kimbap, spicy pork

and egg on egg roll.

Eating Chef Bobby means achieving another

level of life and career, so I'm just

excited. I suspect that Bobby is going to

accidentally make it too fancy.

I've never done this dish before.

It's not something I've ever eaten

before. I've heard about it.

Bobby's already pulled out wagyu filet

mignon over here.

It's like, what are you doing to carry

our coming out next?

I'm making two flavors.

The first is bulgogi, which is beef,

asparagus and shiitake mushrooms.

And then I'm making one with crab,

avocado, kimchi and salmon caviar.

So the beef tenderloin has a marinade of

sake and soy and sesame oil, honey and

goji jam. All right, guys, 35 minutes.

LG, LG. Hello, hello.

So excited. What are the different ones

you're doing? Bulgogi stuffed one, spicy

pork and egg kimbap.

The one just classic with the ham.

Beautiful. After I sliced my bulgogi, I

put in a bulgogi marinade, soy sauce,

sugar, sesame oil, garlic, mirin.

I'm also slicing pork tenderloin so it

can start marinating in garlic, sugar,

mirin, and also goji jam.

So it has a little kick to it.

All right, chef, keep going.

Little bulgogi? Yeah.

So are you doing one and having different

aspects into it, or are you gonna do

multiple bulgogi? I'm gonna try, I'm

gonna try to do two.

What else going on?

Everything good with you?

When we hanging out, we don't hang out no

more. I keep calling you.

Can you finish it?

Did you change your number?

Oh. Oh.

Okay, I dropped an egg.

It's gonna be fine.

You see how nervous I make this guy?

Get out of here.

All right, guys, make some noise if you

want LG to take this today.

CHEERING If you want Bobby to take it,

make some noise.

CIRCLE BELL RINGING

Oh my God, that's embarrassing.

All right, Bob.

I love you either way, babe.

CHEERING You have 20 minutes to go.

CHEERING No, LG's

sort of put it up like the greatest hits

of Kimbops, you know?

Yeah, exactly. Bobby's Kimbops sort of

reminds me of like a kimbap that you

would get at like a country club in

Greenwich, Connecticut. Palais mignon,

mushrooms asparagus, like...

He does feel a little French-inspired.

Hey, Yoji, what's that white liquid in

those containers? Oh, I blended garlic

with mirin. Are you making a dipping

sauce? Yes. So I'm starting my dipping

sauces. Spicy gochujang sauce for pork,

mustard vinaigrette for egg kimbap, and

gochujang mayo for bulgogi kimbap.

And then it's time to cook my proteins.

Ilji, ilji, ilji.

I'm dying to see what's happening.

Your rice, is it okay if I try this?

Yes, of course.

Mmm. It's delicious.

So all of your food is cooked pretty

much. You're ready to roll.

Yes. First, I laid down my nori and a

little bit of rice.

I love to have my rice really thin.

So all other stuffing can shine.

I'm going to add pickled daikon,

cucumber, eggs, and carrots for base of

every single kimbap.

And I'm sealing the kimbap with the water

so two nori stick together.

So I'm making a dipping sauce that has

gochujang, sesame oil, soy sauce, honey,

toasted sesame seeds, and some Dijon

mustard. Well, how's it going over here,

Bobby? Okay, good talking.

You can always tell when Bobby's in,

like, a little bit of trouble because he

will not talk.

Even when I'm like, Bobby, what are we

doing? Do you want to be friends?

How's your... How...

I need to get the rolls rolled.

There's the beef, the shiitake, and the

asparagus. Okay, I'll be Bobby right now.

Okay, guys, I don't want to look bad,

especially because Damaris and Patronia

are here. They're, like, so cool, and I

just really want to be friends with them.

Oh! Also, Ilji's a sick chef.

Damaris is definitely being distracting,

but I'm not actually paying attention to

her because I can't.

It's all here.

You can do this.

Beach and tool.

No, a little bit more pressure.

A little pr- Show it who's boss, Bobby.

Show it who's boss.

When I haven't done a dish like this

before, especially when it takes a

technique like rolling, I get very

nervous about that.

A little bit squirting out, but that's to

be expected. While you work on the...

Oh. Poor Bobby.

I just... I'm going to let you do you

over there. I'm going to talk to the

crowd. We're coming up with Bobby's new

nickname. We're going to vote, okay?

Do we, like, Burt or Birdie?

Neither. Nobody like that.

Okay. Let me hear it for Bobbinator.

Let me hear it for BabaCon!

Uh, it's like we got to just kind of keep

working on it.

16 minutes!

How's Bobby's Philly Cheesecake Kimbap

coming along? Um, you know, Bobby's

having a little bit of trouble rolling.

There's a naturalness to Il G's rolling

-ever Kimbap. I did the internship for

three months. Every single weekend, I was

rolling hundreds of Kimbaps.

So I know how to do it.

I can sort of feel for Bob right now,

right? If the act of rolling is not

something that you're doing normally, if

ever, it can be intimidating, right?

Like, it's... And it's so important.

For under 10 minutes.

I feel like, as I'm doing it, I don't

really think I'm getting better.

I mean, I'm completely outside of my

comfort zone. So Il G is not using a mat,

and I feel like outside of the fact that

she's probably made a million of these,

that it's actually easier to roll without

having that sort of bamboo mat.

That's what I think.

I've never used a mat.

I think Bobby's feeling the pressure.

Bobby is in the weeds right now.

If I don't get these rolled, there's no

dish. Eight minutes!

Bobby is having a lot of struggle with

the rolling. The rolling part is hard.

I think I'm over stuffing the rolls.

Looks like it's gonna be a disaster, but

I get it to close.

For the crab, I have some cucumber, I

have some avocado, I put a little egg in

there, some kimchi.

You see that, right?

Now she's just flexing.

100%. Just under five minutes.

So I'm going to play first my bulgogi

kimbap next to my bulgogi mayo, and then

my spicy pork, and then the egg kimbap.

There's a minute and 25 seconds left.

So I'm going to slice up the rolls.

I take one of each one, put it on a

plate. I put some salmon caviar on top of

the crab one, green onions with the

sesame seeds on top of the beef one.

Ten, nine, eight, seven.

My dipping sauce next to it.

Five, four, three, two, one.

Awesome. Look at that, man.

Beautiful. I'm just happy that I got them

done. Like, to me, that's my victory.

Bobby Ilge, we'd like to introduce you to

the judges. First up, James Beard Award

winner and the chef owner of Sly Fox, Den

2, Sherry Pocknett.

Chef owner of Nguyen Restaurants, Jay

Lee. James Beard nominated chef and cook

owner of Nguyen restaurant, cookbook

author Adrian Cheetham.

Judges, please start with the first

kimbap in front of you.

The bulgogi roll, the beef was really

tender and you get that nice contrast of

flavors and textures in both of them.

I love the dipping sauce, the gochujang

in there, but the rice was under

seasoned. The sauce was a little on the

spicy side, but it was delicious.

Would like to have another one.

Please, switch your plates.

I really love the flavors of each one.

The rice is cooked perfectly.

It's just past al dente.

I love it.

They're very homey, traditional feel.

I think of my upbringing, my childhood.

However, the beef had its own seasoning

that really stood out.

The pork had its own seasoning that

really stood out.

The egg as well should have had its own

seasoning that made the egg kimbap stand

out. All of these sauces were delicious.

The rice was perfectly cooked and the

sauce matched very well with it.

Judges, cast your votes.

Chef Bobby's dish was also really good

and they wanted some more, some little

nervous. Good luck, chef.

And the winner is...

Chef Ilji!

My proudest culinary moment is today.

I broke out of the show and you'll see me

more often.

The technique is...