Rival chef Nam Sung-Hoon assists Park Eun-young with pasta making

During the 94th episode of JTBC's "Chef & My Fridge," rival Chef Nam Sung-Hoon intervened to help Chef Park Eun-young stabilize her handmade pasta dough after she struggled with the noodle-making process.

While Chef Park Eun-young struggled with the difficult task of making pasta noodles, rival Chef Nam Sung-Hoon extended a helping hand, shifting the flow of the intense cooking scene.

In the 94th episode of JTBC's "Chef & My Fridge," Chef Park Eun-young was shown facing difficulties during the process of making pasta noodles by hand. As the noodles failed to emerge properly or the dough became difficult to control while rolling and pressing, Chef Park experienced a mental breakdown, attempting to fix the situation by adding more flour.

"You should help her" Unexpected assistance from rival Nam Sung-Hoon

As Chef Park encountered hurdles in the noodle-making process, requests were made on set for Chef Nam Sung-Hoon to "help her." Despite the two maintaining a rivalry, Chef Nam approached Chef Park's side, grabbing the dough several times to teach her the technique of increasing elasticity. Following his advice that grabbing the dough multiple times creates more gluten to improve the elasticity and resilience of the noodles, the once-unstable noodle-making process gradually stabilized with his assistance.

Chef Nam Sung-Hoon supported Chef Park's work by pulling the noodles out with skillful movements. In particular, he demonstrated a smooth noodle-making process while adjusting the thickness of the noodles, eliciting a reaction that "it's the first time using it, but [he] handles it well," which eased the tension on set. During the process, Chef Nam continued the technique, stating, "You just need to grab it a few more times," and his finished noodles received an assessment that the thickness was "very good."

A feast of unique recipes using hairtail salted guts and levain

In the cooking process following the noodle making, the chefs' creative use of ingredients drew attention. Chef Nam Sung-Hoon presented an unexpected combination, such as adding hairtail salted guts to a sauce made from ground tomatoes. The cooking continued in a way that utilized the characteristics of the ingredients, making the taste of the hairtail clearly perceptible in the sauce.

Chef Park Eun-young's cooking was also experimental. In the process of cooking pizza using levain (natural leaven), a "reverse" method was shown, where cheese was laid down first followed by tomato sauce, differing from conventional methods. Along with the unique cooking method of frying the levain, menus reflecting a preference for the texture of seafood were completed in succession. To preserve texture, Chef Park was seen adjusting the tomatoes rather than grinding them whole, continuing her cooking with a focus on seafood preferences.

Within the limited time, Chef Park Eun-young struggled to prepare bibim-myeon, while Chef Nam Sung-Hoon finished preparing the pizza, as the intense battle against time between the chefs continued. The two chefs concluded the tense cooking time by presenting finished dishes based on their respective ingredients and techniques.

Source: JTBC Entertainment (YouTube)