Culinary Class Wars Season 2 Food Guide: What Chefs Made
Culinary Class Wars Season 2 has officially returned to Netflix, showcasing even more intense cooking battles and groundbreaking gastronomy to the global stage. If you have been curious about the highlight dishes from every episode, you have come to the right place.
In this weekly updated post, I am traking what the chefs made in Culinary Class Wars Season 2, specifically focusing on the winning dishes that left the judges speechless. Discover the complete list and the behind the scenes stories of all the Culinary Class Wars dishes, created by the seasoned expertise of the “White Spoons” and the bold, innovative spirit of the “Black Spoons”.
Bookmark this page and join me as I track the thrilling culinary masterpieces of Culinary Class Wars 2. Let’s explore the world of flavors that are currently captivating food lovers all around the world!
Episode 1: The Grand Opening
In the first episode of Culinary Class Wars Season 2, 80 “Black Spoon” chefs compete in a fierce preliminary round before they can even face the elite “White Spoons.” Each chef must prepare their most confident signature dish to be judged, with only 20 spots available to move on to the next stage. The judging panel remains the same as the previous season, featuring the legendary Paik Jong-won and the meticulous Ahn Sung-jae. This high-pressure environment produced some of the most remarkable culinary class wars dishes seen so far in Culinary Class Wars 2.
The Brewmaster’s Set Menu (Jumo Hansang) by Brewmaster Yun Jumo
Chef Yun jumo presented a meal titled “The Brewmaster’s Set Menu,” which carries the heartfelt meaning of serving the very best spread one could receive at a traditional Korean tavern (Jumak). This dish is a prime example of the creative culinary class wars dishes that bridge tradition and skill.
Key Ingredients & Composition
- The Craft of the Alcohol: The chef took the clear portion of Makgeolli (Korean rice wine) and distilled it herself to create a bespoke Soju. By doing so, she managed to preserve the vibrant, fruity aromas of the original Makgeolli within the distilled Soju, offering a unique pairing experience.
- Zucchini Stew (Hobak jjigae): A savory stew seasoned with salted shrimp (Saeu-jeot) to bring out a deep, umami flavor.
- Signature Boiled Pork (Suyuk): The secret to her pork lies in the cooking liquid. She added the clear top layer of her hand-brewed Makgeolli to boil the meat. She explained that the rich fruity notes of the alcohol infuse directly into the pork, enhancing the flavor profile. For the cut, she specifically chose pork head meat for its exceptionally chewy texture.
How to Eat
- Place a bit of salted shrimp on the lean cheek meat for a clean, savory bite.
- Dip the chewier portions of the meat into the plum soy sauce.
- Alternate between the stew and rice, then finish with a shot of her homemade Soju to perfectly balance the seasoning and palate.
The Judgment
Judge Ahn Sung-jae praised the dish, noting that “Anju” (food paired with alcohol) must be flavorful and reflect the “Son-mat” (the soulful touch of the chef’s hands). Impressed by her craftsmanship, he granted her a pass, marking this as one of the standout moments in Culinary Class Wars 2.
No-Makgeolli Waterless Boiled Pork Recipe: The Juiciest Korean Suyuk
Do you want to make Korean Suyuk Bossam easily without using Makgeolli? In many places outside of Korea, Makgeolli can be quite expensive. This waterless boiled pork recipe is the easiest way to make the juiciest and most tender Suyuk by steaming it with the natural moisture from vegetables instead of Makgeolli. It is also incredibly simple to follow. Let’s also make a sweet garlic sauce to pair with it.
Garlic Bossam (Korean Pork Wraps)
Perilla Oil Noodles (Deulgireum Myeon) by Chef Kim Doyun
Chef Kim Doyun, the owner chef of the One Michelin starred restaurant Yun Seoul, returned for a second challenge in Culinary Class Wars Season 2. Having appeared in Season 1, he brought his unwavering dedication to noodles back to the kitchen, even bringing his own noodle-making machine worth approximately 20 million KRW to the set. Fellow chefs commented that Chef Kim seems to have redefined Korean noodles by discovering and utilizing indigenous Korean rice and grains to establish what “Korean noodles” truly are.
The Craft of the Noodles
For this battle, Chef Kim crafted a unique noodle using Baekgang wheat, soybeans, and mung beans, resulting in a distinct aroma reminiscent of Misutgaru (Korean roasted grain powder). He emphasized that the folding process within the machine is crucial for texture. By folding the dough four times, he ensured the noodles maintained a signature chewiness. These wide-width noodles were boiled and then tossed in fragrant perilla oil.
Key Ingredients & Composition
To complete this Culinary Class Wars 2 dish, he used a blowtorch on dried fish roe (Eoran) to eliminate any fishy scent before placing it on the noodles alongside shiitake mushrooms and Jangjorim (soy-braised beef). The dish focuses on the harmony of the perilla oil aroma combined with the varied textures of the braised beef and fish roe. This creation is a standout among the diverse culinary class wars dishes this season.
How to Eat
Chef Kim recommends using a fork and knife to wrap the ingredients together, eating it “Ssam style” (wrap-style) to experience all textures at once.
The Judgment
- Judge Paik Jongwon: He noted that the scent of the noodles and the perilla oil were perfectly balanced. When asked about the thickness, Chef Kim explained he wanted a “swaying yet firm” texture. Paik was impressed that the perilla oil didn’t overpower the delicate flavors of the soybeans and mung beans. Calling it a taste he had never experienced before in perilla oil noodles, he gave Chef Kim a Pass (Survival).
- Judge Ahn Sungjae: He acknowledged the boldness of presenting a dish that is mostly just noodles, as it requires the chef to capture taste, aroma, and texture in a single element. However, after learning the noodles were boiled for 4 minutes and 30 seconds to avoid excessive hardness, Ahn disagreed with the result. He felt the texture was somewhat chalky and the noodles seemed undercooked, failing to achieve the balance he looks for in a “delicious noodle.” Consequently, he gave Chef Kim a Fail.
Perilla Oil Makguksu Recipe
Do you want to make a perilla oil noodle dish at home? Among the noodle dishes using perilla oil in Korea, the most representative one is this Perilla Oil Makguksu. This recipe is a noodle dish loved by many Koreans, made by seasoning the Makguksu (buckwheat noodles) with soy sauce and perilla oil and topping it with washed Kimchi to add a crunchy texture.
