![Korean-Style Eggs Benedict](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/eggs-benedict--korean-cuisine--529e0560-b2f6-4fa5-9abb-6ddb4588c37e.png)
Recipe
Korean-Style Eggs Benedict
Gochujang-infused Eggs Benedict with Kimchi Hollandaise
4.9 out of 5
In Korean cuisine, we love to add a spicy twist to classic dishes. This Korean-style Eggs Benedict combines the rich flavors of traditional Eggs Benedict with the bold and vibrant tastes of Korean cuisine. The creamy kimchi hollandaise sauce and the kick of gochujang elevate this breakfast favorite to a whole new level.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian (if ham is omitted), Gluten-free (if gluten-free rice cakes are used), Low-carb (if rice cakes are replaced with lettuce wraps), Dairy-free (if dairy-free butter is used), Nut-free
Allergens
Eggs, Dairy (butter), Gluten (if regular rice cakes are used)
Not suitable for
Vegan, Paleo, Keto, Soy-free, Egg-free
Ingredients
While the original Eggs Benedict features a classic hollandaise sauce, this Korean adaptation incorporates kimchi into the hollandaise for a tangy and spicy twist. Additionally, the traditional English muffin is replaced with a crispy rice cake (tteok) to add a unique texture and Korean flair to the dish. We alse have the original recipe for Eggs Benedict, so you can check it out.
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4 large eggs 4 large eggs
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4 rice cakes (tteok) 4 rice cakes (tteok)
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4 slices of ham 4 slices of ham
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1 cup (235ml) kimchi, chopped 1 cup (235ml) kimchi, chopped
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2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
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4 tablespoons unsalted butter 4 tablespoons unsalted butter
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2 tablespoons rice vinegar 2 tablespoons rice vinegar
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1 tablespoon lemon juice 1 tablespoon lemon juice
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Salt and pepper, to taste Salt and pepper, to taste
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Chopped scallions, for garnish Chopped scallions, for garnish
Nutrition
- Calories: 320 kcal / 1340 kJ
- Fat: 20g (8g saturated)
- Carbohydrates: 20g (3g sugars)
- Protein: 15g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.In a small saucepan, melt the butter over low heat. Add the chopped kimchi and gochujang, and cook for 5 minutes, stirring occasionally.
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3.In a separate saucepan, bring water to a gentle simmer. Add the rice vinegar.
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4.Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water and carefully slide the eggs, one at a time, into the center of the whirlpool. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
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5.Place the rice cakes on a baking sheet and toast in the preheated oven for 5-7 minutes until crispy.
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6.While the rice cakes are toasting, prepare the kimchi hollandaise sauce. In a blender, combine the melted butter and kimchi mixture with lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
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7.To assemble, place a slice of ham on each toasted rice cake. Top with a poached egg and drizzle with the kimchi hollandaise sauce. Garnish with chopped scallions.
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8.Serve immediately and enjoy!
Treat your ingredients with care...
- Kimchi — If you prefer a milder flavor, rinse the kimchi before chopping it.
- Gochujang — Adjust the amount of gochujang according to your spice preference.
- Rice cakes — Look for pre-made rice cakes in Korean grocery stores or make your own by steaming rice flour dough.
Tips & Tricks
- If you prefer a more traditional hollandaise sauce, you can omit the kimchi and gochujang from the recipe.
- Experiment with different types of kimchi for unique flavors.
- Add a sprinkle of sesame seeds or nori flakes for extra Korean flair.
- Serve with a side of steamed vegetables or a fresh salad to balance the richness of the dish.
- If you can't find rice cakes, you can use toasted English muffins as a substitute.
Serving advice
Serve the Korean-style Eggs Benedict hot and fresh. The combination of flavors and textures is best enjoyed immediately after assembly.
Presentation advice
Arrange the Korean-style Eggs Benedict on a plate, with the vibrant kimchi hollandaise sauce drizzled over the poached egg and rice cake. Garnish with chopped scallions for a pop of color.
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