Miss Korea (미쓰코리아)

Mark, - Yes?

after lunch,

we don't have any more work, right?

Today is done, right? - Yes, the day is done.

Wait, it's not.

It's not over. - Why not?

We'll work hard today. - What?

We'll work hard today. - What?

What are you talking about?

I knew something was up! - Same.

But it's fine.

What's fine? We're working. - No.

We'll have a chicken and beer party...

to celebrate the day's work.

Yes. I'll be the host.

Are we getting the chickens delivered?

No? - No.

Then what is it? - You're making them.

What? - That's right.

How do we make chicken? - That's right.

We're cooking chicken?

Let's go. - Where are we?

It's so nice here. - Really nice.

Very fancy.

The kitchen is so nice. - Amazing.

It's like a mansion.

Wow.

It's awesome here. - Amazing.

Should we decide which side of the kitchen we're each using?

Our side. - Which side?

That side? I'll put it here. - There.

We'll make some fried chicken.

Let's be different.

Let's make soybean paste chicken.

Coat the outside with soybean paste.

Let's include that. - Yes, just a light glaze on top.

What do you think of curry chicken?

That's alright. And I think we could also make garlic sauce.

It should be simple to make. We'll look it up.

I have one. - How?

I have a good recipe.

You can just write it right away? - Yes.

What chicken is this? - Trust me. Just trust me.

It's a good recipe that has been tested out before.

We're on this side, right?

Yes, this side.

Look at these bones. It's going to be difficult to prepare this.

They have such tough tendons.

I can't do this. How can anyone?

The bones are really difficult to work with.

Cut here.

Fried chicken isn't something that you can easily make at home.

I've never made it at home before.

I was quite lost with this.

How is it going? - We're trying to cut out the flesh.

Regular fried chicken restaurants use chickens under 1kg.

They're anywhere between size 8 to 10.

But this...

I don't think this is chicken. It's probably a turkey.

When I held it, I guessed that it's probably around 2kg.

The chicken is too big.

But I'm pretty confident with the fried chicken.

Don, you're great.

It's like you're dissecting the chicken.

It's like you're dissecting the chicken.

I think we should rest the chicken in milk now.

Yes, I'm doing that now.

It won't cook unless I make slits in the flesh.

Don! - Unless I make slits in the flesh.

Wait!

Isn't that whipping cream?

Wait. Isn't that whipping cream?

Isn't that whipping cream?

This is bad. - This is crazy.

That was a mistake.

I poured it because it looked like milk.

I knew it looked too thick...

to be milk.

We need whipping cream for later.

Oh my goodness. - We still have half of it left.

Okay.

Some salt.

That's good.

I didn't know where to begin.

I didn't know what to do.

We need to make slits. - It won't cook unless we do.

Won't cook on the inside. - For sure.

It won't cook on the inside unless we make slits.

I watched Dong Yoon carving,

and I noticed that he's very detail-oriented...

and great at making sure that he's on the right track.

I'll do what I can do. - Okay.

I think that's enough.

Right? - Yes.

Team, we're doing fine, right?

Yes, we're doing good. - Not too short on time.

Really? - We're doing great.

I'll make the sauce now.

I've had braised pork...

with honey garlic sauce before and it tasted so good.

I thought it'd go great with fried chicken.

Are you adding cornstarch to thicken the sauce?

Cornstarch and water.

Is that parsley? - Yes.

I don't know how he'll like it. I tried to make it not too spicy.

Do you want to give it a taste?

I'll try some as well.

Is it too hot? Why would you tell me to put it there?

It's good.

It's usually eaten with braised pork.

Yes, it tastes just like that. - That's right.

Slightly sour. - Yes, it has to be slightly sour.

It's really tasty.

It's the first time we're cooking shoulder to shoulder.

That's not my shoulder. That's my side.

Why do you keep poking my side?

What are you doing with your chicken?

I'm going to rest the chicken and then add cornstarch.

What about your chicken, Go Eun? - I'm doing the gochujang one.

I once made stir-fried chicken...

with gochujang sauce for my husband.

And he told me that it was really delicious.

That suddenly popped into my mind.

You need to slice the meat off the bone by rolling it like this.

It works. It works.

Are we using boneless chicken? - Yes.

We just need about this much meat. There we go.

Okay, great. Can you do the rest just like this?

I'll pass it over once I'm done. - Okay.