Korean Steak and Eggs Benedict
Special Equipment: Blender
Servings
4Benedicts
Cook Time
50Minutes
Servings
4Benedicts
Cook Time
50Minutes
Ingredients
Benedict Base
Poached Egg
Korean Hollandaise Sauce
Instructions
Poaching The Eggs
  1. 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.
  2. When the whites are set. Remove the eggs from the water and set aside.
Steak
  1. 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).
  2. Remove the steak from the pan and allow it to rest for at least 5-7 minutes.
Korean Hollandaise Sauce
  1. 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).
  2. Mix the kimchi, gochujang, sesame oil and sugar and set aside.
  3. In a blender, blend the egg yolks and rice wine vinegar until you get a frothy mixture.
  4. 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.
  5. 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.
Assembly
  1. 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).
  2. Cut the steak into strips.
  3. To build: English muffin half, 4oz of steak, poached egg and a couple spoonfuls of hollandaise. Garnish with scallions or chives.
Recipe Notes

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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