＂A perfectly harmonious flavor＂ Pasta battle that makes Choo Sung Hoon crave sake | Chef & My Fridge

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* What’s the program in the video?

【Chef & My Fridge since 2014】
https://tv.jtbc.co.kr/janggosince2014

JTBC 250518 broadcast (ep. 22)
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Let the 15-minute cooking battle begin. It’s a battle between Napoli Mafia and the police! He’s just going with olive oil first. Let’s see ee Antimo’s knife skills? It’s delicate. It’s precise. Look at my chopping skills. He’s adding the onions right away.. Chef Antimo is surprisingly calm. Antimo is being very careful. Dried anchovies and katsuobushi. In Italy, people eat small anchovies raw. We don’t eat them dried like this. What’s the name of the fish over there? It’s because I heard he likes rosy seabass. I can’t wait. He’s making broth with katsuobushi. He’s replacing anchovy flavor with katsuobushi. He’s blending the bread? He is making breadcrumbs using sliced bread. The plan is to make breadcrumbs, coat the fish, and then fry it? That’s carbs. The bread is all blended. I think it’s ground pretty nicely. Oh, sugar, sugar. – Kwon Sungjun, what are you looking for?
– Sugar, sugar. – What?
– Sugar, sugar. – Sugar.
– Sugar? Sugar in Italian food? – Sugar.
– Sugar? He’s adding sugar to this Italian dish. He’s out already. Even I know that sugar isn’t normally used in Italian cooking. That’s strange. If you use sugar properly, it brings out richer flavors. Chef Antimo is working on the dough. – Dough?
– Dough, dough. You’re using hot water to make the dough? Hot water kneading? He’s using hot water, so it comes together faster. Do they do hot water kneading in Italy too? Yes, yes, yes. – Because there’s no time to let it rise right now.
– It’s because we’re short on time. He’s doing it with hot water to speed things up. This is real southern style.
They just use flour and water. Due to time, he’s kneading the dough with hot water. Chef Kwon Sungjun is making noodles now too? Chef Kwon Sungjun is making the dough with eggs. Dough made with eggs. It’s a bit different. Using eggs for this is typical of northern style. Using eggs is how they do it in the north. Classic southern style, and Kwon Sungjun is using the northern approach. That’s what they’ll use to make the pasta noodle. That came out great. Did it come out well? Chef Antimo is very calm. He’s doing it by hand? By hand? Chef Antimo is now making a traditional Italian pasta called Nerano. Wow, he’s so fast. Look at his skill. He’s shaping them tiny, like little jackstones. There are ten minutes left, ten minutes! – About ten minutes to go.
– Ten minutes already? There’s an ingredient he forgot about. It’s okay to bring it to him. This one. Seaweed flakes. Seaweed flakes? Seaweed flakes? So do Italian people eat seaweed as well? No. Not at all. It doesn’t exist there. – But it’s a fusion dish.
– Ah, it’s fusion. That’s how you roll it out by hand. That pasta is 50 times bigger than the ones I make. That’s right. Let’s give them a second to settle in. Let’s give them a second to settle in. Let’s begin now. Let’s begin now. Here we go, Unichef. Two Italian chefs have teamed up. It’s too thick. There are only 30 seconds left. I have to set this up one by one. He didn’t get to set it up. The heat for the fish seems a bit too high. Fabri, it’s almost over. – Already?
– You need to hurry. You have ten seconds left. Ten seconds. Good, good.
At least it’s been cut. It doesn’t seem like he’s being much help. I wasn’t much help. – Stop.
– Alright, Fabri. That’s the end. It ends with Fabri coating the zucchini with flour. One minute goes by way too fast. – That’s how he fries the zucchini.
– He’s frying the zucchini. He’s roasting the zucchini and also frying it. He put the noodles into the katsuobushi broth. That fish actually looks delicious, though. Why is Chef Kwon Sungjun removing the skin? He’s taking out the bones, not the skin. Is he removing the bones? But Choo Sung-hoon eats the bones, though? No. Uh? He’s putting breadcrumbs on it. Oh, is it going into the oven? It’s about time for Chef Antimo to start cooking the noodles. – That’s right.
– The pasta is actually thicker than you’d think? I wonder if Chef Antimo is working a little too slowly. – I don’t know if the dish will come out in time.
– That’s right. – He hasn’t even cooked the noodles yet.
– He’s being careful. He’s putting a lot of effort into the zucchini. – Now comes the katsuobushi.
– He’s using the katsuobushi here. The heat is too high. Antimo is getting flustered. Isn’t it burning? The smoky, grilled flavor is good. – The smoky flavor?
– Yes. – He’s about to put in the noodles.
– He’s going to cook them now. Noodles going in. Alright, the noodles are in. Because the dough was kneaded with hot water, it should cook faster. – Kim Seong-ju.
– Yes. Let us know what’s going on over there. I’ll now head over to the scene. He’s blending it. He’s putting it in the blender. He’s going to make a zucchini cream. He’s making a zucchini cream. Oh wow, that sounds exciting. It’s mina. He’s going for a carbonara-style vibe. Where does this go? It’s a sauce. – The sauce for the pasta.
– Pasta sauce. Let me taste chef Kwon Sungjun’s past sacue. Does it taste sexy? Does it taste sexy?! Oh, it’s bland. Whoa, it’s lacking flavor. – It’s not sexy.
– It doesn’t taste sexy? It’s bland. I’m going to season it a bit more. Do a bit more, okay? Even the noodles are in now. Just a bit more. Is he taking the noodles out? He took them out. Wow, I am curious about that. Now I’m curious. I’ll go ahead and taste the noodles that are left. Leftover noodles. Wow, it’s hot. Seong-ju. It’s hot. It’s hot. It’s hot. Let me check the noodles. Can’t he feel how hot it is? It was very hot. I guess he can’t feel the heat. Does it taste like it can take down Napoli Mafia? Is it chewy? Does it taste like it can take down Napoli Mafia? Can he take down the mafia? He’s completely busted. He’s completely busted. It has amazing texture when you bite into it. This kind of noodle will definitely set it apart from his. Kwon Sungjun. It looks like this is how Neapolitan pasta should be. Kwon Sungjun is tilting his head again. Just two minutes left. Let me check. Did it burn? Are you throwing it out? – No, it tastes great. It’s nice and crispy!
– You are using this? The professor is… Cheese! He’s adding cheese now. – This sauce looks incredibly delicious.
– I am dying to taste this. The color is so nice. Sexy food. Try the sauce as well. Let me see. Antimo! Does it taste sexy? Does it taste sexy! It’s a bit bland for my taste. – Is it bland?
– It’s a bit bland. – He said it’s bland.
– It’s bland. Salt, salt! More! More! More salt! – No salt!
– Antimo! Antimo, believe me! That’s right! Salt! You need to trust me. Finally, Seaweed flakes! We have seaweed flakes. There’s one minute left. Only one minute to go. Look at that. – It looks delicious.
– That also looks yummy. He placed the fish on the pasta. He put the fish on top. Antimo. Antimo is putting it onto the plate. And now he’s placing the zucchini on top. – What is this? Lemon?
– Lemon, lemon. Lemon. And the oil!
Oil, oil, oil. He poured quite a bit of oil. He’s finished! He’s done? Osaka Napoli Mafia is done. Osaka Napoli Mafia… 15 seconds remaining. – Seaweed flakes.
– Only 15 seconds left. He’s putting seaweed flakes on top. A special creation for Choo Sung-hoon who’s a big fan of seaweed flakes! Antimo. Antimo is done. Antimo! They really did it in 15 minutes. It’s insane. It’s amazing. Antimo is done. – Mamma Mia!
– Mamma Mia! Mamma Mia. Bravo. They have completed all the carb dishes for Choo Sung-hoon. Choo Sung-hoon looks very satisfied. This is so exciting. Let’s taste “Osaka Napoli Mafia” first. He’s in a hurry right now. – He wants to rush in.
– The lion is angry. – He has been waiting for a week, right?
– You are right. He waited a whole week for this moment. Choo Sung-hoon has been holding back. Start by breaking the fish. And then, eat it together with the breadcrumbs and pasta. – Eat them together.
– Mix them. – Gently.
– Mix them. There are a lot of crumbs. Breadcrumbs. This one is quite unique. Mixed with the fish. It looks heavy and rich. That looks delicious. Of course it’s delicious, it’s fresh pasta. He’s eating it with the fish. It does look a little dry, though. Is it good? – The fish.
– He’s eating the fish separately. Even though the noodles were made quickly they’re really tasty. It’s going down so smoothly. I love how perfectly tender the fish is. Can’t you say something while eating? How many times is he going to say “Umm”? – Umm, umm.
– Umm. He’s having carbs for the first time in a while. That means it’s really delicious. The fact that it makes you clap… He swallowed it. It looks messy, but he’s clearly loving every bite. He make it look so delicious. It was delicious. Is it yummy? But there’s one thing missing! Maybe a little salt? It could use just a bit more. That’s the only thing that’s a bit missing. It must be a bit too mild. I don’t usually eat a lot of tomato sauce. But now that I’ve tried this one I think it’s really delicious. He’s saying that the dish is mild in flavor. I felt that Chef Antimo’s dish was a bit mild too. I wonder how it is… – He eats well.
– Hold on, I am… – There is…
– Why? I want to have a drink. I am thirsty. It’s because this is my fridge. Since it’s his fridge. Uh? What is it? Is that sesame oil? Without any heads-up? Without any heads-up? Where are you going again? – I need to bring a glass.
– He’s looking for a glass. That’s just decoration. Sexyama. He’s cleaning the inside himself. That’s our prop. He’s a real man. He just pours out like water… In there… He’s enjoyoing it with a glass of sake. Please call an ambulance here first. Okay. It feels kind of unreal right now. I really love it. By the way, I was really curious about this one. – I want to watch him closely.
-I’m going to watch him eat. It’s so funny. – Me too, I want to watch up close.
– Right. This seems like it would taste a little milder. It feels like watching YouTube. It has zucchini and perilla leaves in it. Zucchini cream. Zucchini and cream go so well together. I also thought it might a bit bland but seaweed flakes have a salty flavor that balances the taste. The seaweed flakes! The thing sprinkled at the end. Also, this fried zucchini. Fried zucchini. Isn’t it fried too much? No. – Is it okay?
– It’s perfect. It’s perfect. The texture is just right. I just wish it were a little bigger. – The pasta.
– Yes, the pasta. – The noodles.
– They are too small. It needed to be a bit bigger for Choo Sung-hoon. It’s my first time seeing someone eat like this. Sexy food! It’s sexy. I already had pasta over there. Seeing it made from scratch, it’s truly impressive. That’s right. Hd hasn’t had carbs in a week until now. Bravo, bravo, bravo. He really eats like someone from Naples. This is a real mukbang. – I really enjoyed eating them.
– Right. Let’s taste “Osaka Napoli Mafia” first. Now I get why he added “Osaka” to it. Those delicate flavors from the katsuobushi go nicely to the tomato. It goes well with the fish as well. The balance is great. It’s delicious. – Is it delicious?
– Yes. It’s yummy. Choo Sung-hoon said it tastes a bit bland. Uh? I think it’s just perfect. I don’t find it bland at all either. I really like this dish. Everything is perfectly balanced. It’s Chef Antimo’s dish. Shall we taste it? It’s delicious… I am going to eat it like sexyama! I think it’ll taste better if you eat it this way. Earlier the reaction was good though. It’s almost a shame to just chew and swallow something this good. I just want to keep chewing it. – I know.
– Yes. Because you enjoy the food’s texture. Most pasta dough is usually made with eggs. If you make the dough with water, it becomes much chewier. The texture becomes dramatically chewier. It tastes like Italian food with a Japanese twist. It’s really delicious, right? – Yuzu chili gives it a Japanese flavor.
– It’s yuzu. Mint flavor. Yuzu Kosho. Yuzu Kosho. – This is unique.
– He used that really well. The slight spiciness created a perfectly harmonious flavor. Then! It’s time to decide between the two. Number one is Chef Antimo and number two is Chef Kwon Sungjun. It’s for the carb dish suited my taste better. It’s tough. Please press the button. He hasn’t eaten carbs in a long time until now. It’s taking a long time. He’s not usually the type to overthink things. – Yes.
– Right. He’s straightforward. I pressed it. – He pressed it.
– Did you press it? He pressed it. Let’s check the winner! Who do you think won? It was a SEXY FOOD carb battle. Chef Kwon Sungjun, the winner of Culinary Class Wars. Chef Antimo from Asia’s 50 best restaurants. Choo Sung-hoon’s choice! Which one is it! The winner is! Who is it! Antimo. Bravo, chef! Chef Antimo is the winner. First, we need to sit down and hear his thoughts. Thank you.