Word-of-mouth hit 'Undercover Chef' sees viewership jump from 2.3% to 5%, doubling its ratings

*This content was translated by AI.

'Undercover Chef' contestants Sam Kim, Jeong Ji-sun, and Kwon Seong-jun faced unexpected missions and failures on their final day of undercover employment, yet they pushed forward with a final showdown to get their own new dishes added to the local restaurant's menu.

In the ninth episode of tvN's variety show 'Undercover Chef,' which aired on the 16th, the three chefs, now on their fifth day of undercover work and having become key players in the local kitchens, each took different approaches toward the final mission. Although it seemed only new dish development remained, unpredictable variables continued until the last day, ranging from sudden staff meal requests to the high wall of local tastes and even a crisis of identity exposure.

According to Nielsen Korea, the program recorded an average national household rating of 5.0%, peaking at 6.7%. In the Seoul metropolitan area, it averaged 5.6% with a peak of 7.6%. It also secured first place in its time slot among all cable and general entertainment channels. The tvN target demographic rating reached a high of 3.7%, ranking first across all channels, including terrestrial broadcasters, in the same time slot. This confirms that since its premiere, the show has never relinquished its top spot in its time slot, proving its consistent box-office power. (Based on paid platforms integrating cable, IPTV, and satellite)

First, Kwon Seong-jun (undercover name Sam Kwon) in Naples, Italy, took on his first challenge of cooking pork fat pasta after being promoted to the pasta section. Without knowing the detailed recipe, he boiled the sauce for too long, resulting in a texture that was overly thick and salty, leading to a discard ending. However, he quickly absorbed the owner's advice and succeeded on his second attempt. Thereafter, he handled everything from pasta and risotto to appetizers and desserts with ease, stably concluding the extended business hours.

On the final day, he received a mission to prepare the restaurant's signature pork fat pasta as a staff meal. Kwon Seong-jun accurately replicated the restaurant's unique pasta cooking technique, seasoning, and sauce emulsification developed over four days, earning high praise from the most discerning owner, who remarked, "I thought this was made by someone in the kitchen family." However, employees began asking about his real Korean name and actual profession. If his identity were exposed, the final mission would automatically fail, raising questions about how he would escape this crisis.

In Parma, Italy, Sam Kim (undercover name Hee-tae) chose Japchae for the staff meal requested by the head chef. With insufficient time to even ponder the final mission, he personally sourced Korean ingredients and had to prepare a separate dish for a colleague with an eggplant allergy. Unexpected variables arose, including the lack of aroma in local sesame oil and glass noodles clumping together into a single mass. Nevertheless, Sam Kim stir-fried the vegetables separately to preserve their texture and reinterpreted Japchae in a way familiar to Italians, completing the dish. The owner praised it as "perfect cuisine," stating, "Because of Hee-tae, my standards for Korean food have become very high." The container holding the Japchae was completely emptied, receiving the most definitive compliment.

During the subsequent lunch service, Sam Kim took sole responsibility for pasta, main dishes, and plating, perfectly mastering the Parma kitchen within five days. However, when faced with the final mission requiring him to propose a new dish first, he reverted to his "timid Hee-tae" persona. After deep contemplation, Sam Kim asked employees, "If I were to open a restaurant in Korea, there's a dish I'd want to make; may I offer my opinion?" For the first time, he proposed a dish to the staff. Questions arose about whether this difficult step taken by someone who had been quietly focusing only on assigned tasks would lead to his dish being added to the menu.

In Chengdu, China, Jeong Ji-sun (undercover name Sunny) quickly handled a flood of orders including Mapo Tofu, Bibim Glass Noodles, and stir-fried vegetables, revealing her true worth as a 24-year veteran "Chinese Cuisine Queen." The owner grandmother and senior staff alike acknowledged Jeong Ji-sun's skills, saying, "She stirs the wok better than me," and "This woman is no joke."

However, once again, the wall of local tastes was too high. Until she found an answer, Jeong Ji-sun adopted a strategy of "trying various things" and became the first among the three chefs to launch into the final mission. The card she played this time was her culinary foundation: Cantonese-style cooking techniques. She incorporated XO sauce, considered one of the highest grades even in China, and added garlic and chili peppers to enhance the spiciness. However, contrary to expectations, the "XO Steamed Garlic" dish received harsh criticism once again.

Nevertheless, after receiving advice that locals favor stir-fried dishes using doubanjiang and ordinary home-style cooking, Jeong Ji-sun declared a retry, saying, "There's nothing we can't do; I'll try again." Her indomitable competitive spirit, even sacrificing her break time, sparked expectations for another reversal.

Sam Kim, who successfully proposed a staff meal as a stepping stone to challenge a new dish after the Japchae success; Jeong Ji-sun, who immediately launched into a second attempt despite failing with her first new dish; and Kwon Seong-jun, who perfectly reproduced the restaurant's traditional pasta but began to have his identity questioned. As interest focuses on whether these three chefs can get their own dishes added to the local restaurant's menu amidst difficult hurdles until the very end, tvN's 'Undercover Chef' airs every Thursday at 8:40 p.m.

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*This content was translated by AI.