The Chef Show Season 1 Episode 7: Hot Luck Review

Korean Barbecue

Now, onto the second stage. Choi is ready to grill but disaster strikes. The grill needs to be lowered but the mechanism is stuck. It’s not going down no matter what they try, until one of Franklin’s chef arrives with a shovel and gives the grill an almighty whack. It goes down and grilling commences. Chefs, they’re just like us, hitting things to make them work.

Choi instructs Favreau on how to grill the meat but it’s not an easy task. Choi needs him to baste the meat every time he turns it and Favreau also needs to keep an eye on it to ensure that the caramelization process doesn’t turn to burning. The grill is hot but Favreau perseveres.

At his stall, Choi serves their Korean barbecue with rice and kimchi and it is flying off the shelves. So, Choi and Favreau take a break to give the other chefs some of their offerings while also trying out their food. The food looks amazing all around and Franklin ends his festival a delighted man.

Tips for Home Cooks:

·       Want to make a quick kimchi? Try leaving it in the kitchen instead of putting it in the fridge. Alternatively, you could add more salt to it to make it ferment faster.

·       For the kimchi preparation, mix all the liquids together first, and then add the solids.

·       When using marinated meat for barbecues, scrape off as much of the barbecue as you can before putting it on the grill.

Final Thoughts

I wasn’t sure I wanted two back to back episodes about barbecue in The Chef Show, but this was incredible. I loved the care and finesse that Choi took over his barbecue and how much Favreau really enjoys the art. Seeing the process from start to finish, especially through the eyes of two people who are amateurs in this field, was revelatory. Having learnt about the history and importance of barbecue in Austin, Texas, it made the efforts of the chefs that much more poignant and enjoyable as a penultimate episode.

The Chef Show is streaming on Netflix internationally.