9 fascinating facts about ‘Culinary Class Wars’ underdog chef Choi Kang-rok
In a competition packed with bravado, theatrics and chefs who announce their genius before the first knife hits the board, Choi Kang-rok stands out by barely announcing himself at all. Soft-spoken to the point of near invisibility, he cooks with the focus of someone more interested in ingredients than applause. And yet, on Culinary Class Wars season two, he has quietly become one of the most compelling figures on screen—not because he’s loud, controversial or aggressively branded, but because his food tells a deeper, more personal story.
Choi represents a rarer archetype in culinary television: the thoughtful craftsman. The more you learn about him, the more his calm intensity makes sense. These fascinating facts trace the winding path that brought him here: from manga inspiration and failed restaurants to temple stays, Japanese culinary training and a triumphant return to the spotlight.
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Choi Kang-rok wanted to be a drummer
Before knives and braises, Choi Kang-rok’s first ambition was to sit behind a drum kit. In high school, he played in a band and originally planned to pursue music academically. After failing entrance exams for music school, he pivoted to studying Spanish at Hankuk University of Foreign Studies—which he later dropped out from—and kept part-time kitchen jobs to fund his gear.
A manga changed his life
One of Choi Kang-rok’s most unexpected origin stories: his culinary spark came from reading Mr Sushi King, a Japanese comic that romanticises sushi mastery. That narrative thread eventually pulled him deeper into food culture, inspiring him to take cooking seriously and pursue it professionally. Manga may be an unlikely influence, but it says a lot about how passion can start in the oddest moments.
He joined ‘MasterChef’ by accident
Choi Kang-rok’s ‘MasterChef’ journey put him in the spotlight
In one of the most memorable origin arcs in Korean cooking TV history, Choi Kang-rok applied to MasterChef Korea Season 2 on a night he’d been drinking—a spontaneous decision that turned into something extraordinary. Far from a fluke, he went on to win the whole competition, surprising friends, family and viewers alike. That first victory established him as a chef whose kitchen confidence outpaced his life planning.
Success eluded him at first
After MasterChef, Choi Kang-rok didn’t ride a wave of fame into easy success. In season one of Culinary Class Wars, he even cautioned that post-show success was fleeting. He opened his first restaurant at 24, which failed, and the second followed suit. These early setbacks, including mounting debt from high gas bills while running a side-dish shop focused on slow braises, weren’t dramatic plot twists so much as crucibles that shaped his culinary resilience.
He honed his skills in Japan
Choi Kang-rok’s interest in sushi wasn’t superficial. He eventually moved to Japan, lived in a Buddhist temple to clear his head, learned the language and enrolled at Tsuji Culinary Institute—one of Japan’s most respected culinary schools. There, he met fellow Korean chef Jung Ho-young, who became his colleague in both Chef and My Fridge and Culinary Class Wars. This wasn’t hobbyist food tourism; it was disciplined study.
Chef Choi Kang-rok is soft-spoken but startlingly skilled—and judges notice
Watch Choi Kang-rok’s first win on ‘Chef and My Fridge’
Watch enough episodes of Chef and My Fridge, and you will realise just how taciturn Chef Choi Kang-rok is (which became something of a running joke). In fact, when MasterChef Korea judge Kim Sohyi guested on the show, she teased Choi that he remained exactly the same.
Part of Choi’s on-screen charm (and occasional frustration) is how he communicates: quietly, slowly and with genuine thoughtfulness. Judges on the shows he has been on have noted that he struggles to articulate his ideas under pressure, sometimes needing external explanation for his food. But his technique—especially his broths and sushi—speaks for him, earning praise from culinary heavyweights.
He returned to ‘Culinary Class Wars’ as a Hidden White Spoon and excelled
In season two of Culinary Class Wars, Choi Kang-rok was reintroduced not as a returning regular, but as one of the “Hidden White Spoon” chefs—elites hidden among the competitors who can re-enter the competition if approved. After being eliminated in the first season, Choi’s return was narratively satisfying for many viewers, quickly making him one of the favourites.
His culinary tastes and persona have become meme-worthy
Choi Kang-rok is also well-known for successfully creating a dish that highlighted perilla oil
Choi Kang-rok’s offbeat candidness has inspired online memes—particularly a now-viral line where he proclaims, “It’s me, perilla oil,” with deadpan sincerity. His demeanour (sometimes compared to an anime character or an “otaku energy” in fan discussions) has made him a standout personality in a field where ego and loud confidence often dominate. Online communities celebrate his earnestness and quirks, not just his cooking results.
He’s embarking on his own culinary travel and culture series
‘A Blank Menu for You’ is already streaming on Netflix.
Beyond the competition format, Choi Kang-rok is now hosting his own web series titled “Food Nerd” (also styled as Sikdeokhu) with producer Kim Tae-ho. In this YouTube show, he travels through Japan exploring ingredients, food culture and culinary contexts, digging into cuisine with the same fervour he’s shown on TV. He also launched a new show on Netflix called A Blank Menu for You, which styles itself as a healing talk show/cooking programme.
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