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!