Chef Kim Si-hyun Faces Off Against Webtoon Artist Kian84 in a Culinary Showdown

Chef Kim Si-hyun, known for his striking presence as the 'Baby Beast' on Netflix's 'Black and White Chef: Culinary Class War Season 2,' recently faced off against webtoon artist and broadcaster Kian84 in a cooking competition. The event provided a platform for Kim to share his personal struggles and future aspirations beyond his impressive culinary career.

The showdown was featured on Kian84's YouTube channel, 'Life84,' in a video titled 'Black and White Chef 2 Baby Beast vs Kian84.'

Despite his elite culinary background, having worked at Michelin 2-star restaurant 'Kwon Sook Soo' and Korean dining 'Bicena' at Lotte Tower, Chef Kim took on the unconventional challenge of cooking ramen and fried rice, as proposed by Kian84.

Kian84, confident in his ingredients like razor clams and convenience store lunch recipes, teased Kim by saying, "The ingredients are so good, it's hard to lose." In response, Chef Kim utilized seasonal ingredients such as naengi, bomdong, and 12-year-aged fermented fish sauce, showcasing his professional skills.

The blind tasting resulted in a dramatic tie, with Chef Kim winning the ramen round and Kian84 taking the fried rice round, ending in a 1-1 draw. After tasting Kian84's fried rice, Chef Kim humorously remarked that it tasted like fried rice from a pork belly restaurant, while also expressing his competitive spirit by challenging Kian84 to a rematch on his own YouTube channel.

In a candid conversation before the competition, Chef Kim revealed his artistic past, having won first place in a Gyeonggi Provincial Museum art competition. He shared how his disillusionment with the mechanical nature of entrance exam art led him to pursue a career in cooking.

Kian84, upon seeing Kim's artwork, insightfully commented on the absence of leaves on the trees, suggesting a sense of emotional exhaustion and loneliness. Chef Kim resonated with this observation, discussing the personal sacrifices chefs make in the demanding dining industry, including long hours in front of the stove leading to physical ailments and the need for psychological counseling.

Chef Kim emphasized his shift from chasing Michelin stars to focusing on 'essential cooking' that touches the soul. He expressed his appreciation for spaces that stay true to their essence, like a traditional hangover soup restaurant.

Currently, Chef Kim is preparing to open his own restaurant, dedicating himself to crafting authentic Korean flavors by making his own pickles and sauces over the past 1-2 years. Kian84 responded warmly to Kim's sincerity, promising to visit his restaurant once it opens.

By Chaeryeong Lim, TenAsia Reporter syjj426@tenasia.co.kr