Guys, did you know your simple eggs Benedict (though delicious), does not have to be just simple? You can be so creative, and create a whole theme around it like these Korean Style Eggs Benedict!
Let’s start off by letting you know that one of my top ten dishes is Korean BBQ. I love kimchi (finally got the acquired taste), ALL the types of beef and chicken (especially cooking it on my own), and all the little sides around.
Also – I love brunch and a good eggs benedict, so… why not put them together and make Korean eggs Benedict??
According to the world wide web, there are so many variations of eggs benedict such as Eggs Omar, Eggs Florentine, and Eggs Cochon! Don’t get afraid to spice things up with your eggs benedict! With this recipe, you get a DIFFERENT variation of just not the OG recipe, but also the hollandaise sauce!
Korean styled Hollandaise Sauce
Listen, when I realized that your standard Hollandaise sauce did NOT have to just stay standard, it was a game-changer! I quickly started experimenting with how many different variations I could come up with and how to keep it tangy, spicy, and delicious all the while!
In this recipe, it involves siracha/Gochujang sauce, diced kimchi, and some sesame oil blended together along with the standard frothy eggs and melted butter! This combo to me was the most tasteful, most DELICIOUS with your savory beef. Top it off, you have a nice extra kimchi bedding to bring it all home!
Try this recipe and enjoy this Korean BBQ turned eggs benedict brunch at home and savor it to your heart’s content! Let me know if you tried this recipe and if you want to start off by learning how to make a simple starter eggs benedict, check that out here!
The assembly is very important because there are a few sections to cover. The English muffins that need to be toasted, the beef that needs to be cooked, and the hollandaise sauce that needs to be prepped and blended. However, once all those have been covered and prepped, the best part is the assembly. Assemble it all together for the perfect dish!
- 1/2 lb of thinly cut ribeye roll (bulgogi)
- salt and pepper to season
- 2 whole English muffins
- canola or vegetable oil
- enough water to cover the eggs
- 4 whole eggs
- dash of rice vinegar
- room temperature water bath
For the Korean Style Hollandaise Sauce
- 1/4 cup melted butter
- 2 egg yolks
- 1 tbsp lemon juice
- 3 tablespoons of diced Kimchi (add more or less to your liking)
- 1/4 cup siracha or Gochujang
- 2 tablespoons of sesame oil
- scallions for seasoning
1. Preheat your oven to 350 degrees to toast up your English muffins. Spread out your English muffins on a tin, breaking each in half. This recipe calls for 2 whole English muffins to make 4 eggs Benedicts, but feel free to double or half the recipe! Toast for 5 mins, or till lightly toasted tops.
2. Season your beef bulgogi with salt and pepper. Add a dash of oil onto your pan and fry till well done (or your preference) and leave to rest aside.
3. Meanwhile, bring one pot of water (enough to cover the eggs or about 4-5 inches) to a hot simmer. Once at a simmer, add a dash of rice wine vinegar.
4. With a strainer, crack open the eggs and use the strainer to get rid of any loose water that is within the eggs. THIS IS IMPORTANT, just so you don't have stringy water floating around in the water while your eggs get poached, disrupting the look of your poached egg. See the photos above!
5. Drop the strainer into the hot water and slowly mix the water to create a small mini vortex. You can comfortably poach two eggs at a time. Poach for 4 minutes and then move to a room temperature water bath until assembly.
6. The next thing we will be making is the hollandaise sauce that will be used to top the poached eggs. First, mix 3 tablespoons of diced kimchi (feel free to dice more if needed), siracha or Gochujang, and sesame oil. Mix well.
6. Drop two egg yolks into a blender, and add the lemon juice. Blend until frothy.
7. Slowly, add the butter while the eggs are still being brought to a froth. Lastly, blend in your kimchi mix by hand to get it all together. Set aside for assembly.
8. Now it is time to assemble! Take one English muffin slice, add your beef bulgogi, slowly add the poached egg, and drizzle the top of it with the homemade kimchi hollandaise sauce! Feel free to add scallions for an added flavor boost!
9. Slow with a knife, slice the poached egg in half to allow the yolk to dress the entire benedict, and serve!
* Gochujang is a good substitute for Siracha and vice versa and in both of my attempts, both tasted great!
* Depending on the beef you get, cook it to that specific meats instruction if you chose not to get thinly sliced bulgogi.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 738Total Fat: 53gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 444mgSodium: 1267mgCarbohydrates: 25gFiber: 2gSugar: 6gProtein: 41g
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