Korean Steak and Eggs Benedict. Why? Well…it’s because I can. It may seem like I have no regards for tradition but that is simply not true. I love the old fashioned way of making eggs benedict (My recipe here). With that said, I just googled eggs benedict and 460,000 results came up. Be honest with me, would my blog be your first pick for that recipe? My recipe is probably on page 7629 and do people ever even go past page 2 on any google search? That my friend, is why my recipes are so different. Oh! And because my food cravings mirrors that of a pregnant woman’s. Ok, so why a Korean inspired Eggs Benedict?
In my recent visit to Korea, I came across a petite woman that lovingly raised a flock of chickens. She saw these chickens as pets rather than livestock and promised to never eat them. Her meals were more often than not the eggs that these chickens laid, kimchi and a small portion of beef. This is where the inspiration for my Korean steak and eggs benedict originated from. Haha, I’m so full of it…I’m wayyyyy too broke to travel.
This dish, like most of my dishes, materialized from left overs. I wanted to do a spin on eggs benedict. In the fridge, I had some kimchi, a filet of sirloin, a few eggs. It was just a matter of putting it all together and hoping for the best. The Korean hollandaise is mildly spicy, creamy in texture, not as acidic as you would expect but still has the pungency that you would expect from kimchi. I can’t find the words to describe the taste but the sauce comes together in less than 5 minutes so if ever you want to get adventurous…here is your chance! I really enjoyed this dish and already started working on other variations. Stay tuned!
- 2 Whole English Muffins
- 16 oz Sirloin Steak Sub with your favorite cut of beef
- 1 tbsp Canola Oil Sub with any high smoke point oil
- Water Enough to cover the eggs, 3-5 inches
- White Wine Vinegar See notes
- 4 large Eggs
- 2 large Egg Yolk
- 4 oz Unsalted Butter
- 1 oz Kimchi Diced
- 2 tbsp Gochujang
- 2 tsp Rice Wine Vinegar
- 1 tsp Sesame Oil
- 1 tsp Sugar
- Salt To taste
- Scallion Garnish
- Bring 3 inches of water to a gentle simmer. Add the white wine vinegar (see notes). Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
- When the whites are set. Remove the eggs from the water and set aside.
- Remove steak from the fridge 30 minutes before cooking. Salt and pepper your steak. Over medium-high heat, add cooking oil and sear on both sides until the steak is done to your liking (see notes).
- Remove the steak from the pan and allow it to rest for at least 5-7 minutes.
- Melt the butter. I used a microwave (intervals of 20 seconds). You can also use a pan/pot set over low heat (just make sure the butter doesn't brown).
- Mix the kimchi, gochujang, sesame oil and sugar and set aside.
- In a blender, blend the egg yolks and rice wine vinegar until you get a frothy mixture.
- Continue blending and slowly pour in the melted butter. You should have a mixture that can coat the back of a spoon. Then add in the kimchi mixture and blend until smooth.
- The korean hollandaise will be room temp and can be served that way but If you prefer it to be warmer then you can place the sauce over a double boiler or in a pan set over low heat.
- Cut the English muffin in half and toast (I used a toaster but you may brush with butter and toast in a pan set over low-medium heat).
- Cut the steak into strips.
- To build: English muffin half, 4oz of steak, poached egg and a couple spoonfuls of hollandaise. Garnish with scallions or chives.
You will want to use 1 tbsp of vinegar for every quart of water.
This is how I poached my eggs, a way to do it without vinegar.
A guide to cooking steak here.
I highly recommend red meat for this recipe, any other meat will not stand up to the awesomeness of the Korean hollandaise.
Omit the sugar if your kimchi was made with sugar (you shouldn't be able to taste the sweetness).
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