If you’re on a diet or counting calories, Korean Eggs Benedict isn’t for you. But if you’re feeling a little sinful and a little daring, boy do I have a treat for you! Korean Eggs Benedict is pretty much the tastiest brunch and best hangover cure all wrapped in one.
Korean Eggs Benedict is an awesome twist on a classic dish. Gochugaru hollandaise sauce and kimchi add a touch of spice to each bite. Spam, otherwise known as Korean bacon, (you Koreans know exactly what I’m talking about!!) is salty and fatty when fried. Top it off with a runny poached egg, and it’s a heavenly headache remedy on a plate.
This is a showy, impress your (partied-too-hard-last-night) guests, kind of brunch. The best part is you can poach your eggs ahead of time and quickly warm them up when your guests arrive. I got this tip from my favorite French chef, Jacque Pepin. In this video, he teaches you how to easily poach an egg, store, and rewarm the eggs for serving. My eggs were perfectly poached the first time around thanks to him!
Korean Eggs Benedict starts with a kick ass hollandaise sauce. I substitute gochugaru for cayenne pepper to add a kiss of Korean heat to the velvety, buttery sauce. Finely powdered gochugaru works better in this recipe over the coarse type, which is more commonly used in kimchi making. A small pinch of ground gochugaru goes a long way. Plus, I always sprinkle a little extra on top for garnish. Follow along in this video, as Tyler Florence shows his simple instructions on making a classic hollandaise sauce. Just remember to skip the cayenne and add a little gochugaru instead!
Now it’s time to put it all together. First, toast the english muffin. Place several pieces of kimchi right on top, juices and all. Stack on the fried, salty, fatty spam. Gently place the warm poached egg above and drizzle the thick, creamy gochugaru hollandaise sauce all over it. Garnish with scallions and parsley. There you have it, a dazzling and satisfying dish.
Brunch is my all time favorite meal. Needless to say, this Korean Eggs Benedict just made the weekends a whole lot yummier! If you try this Korean twist on a classic, please leave a comment and share your thoughts below!!
- 4 eggs yolk
- 1 Tbsp lemon juice
- ½ cup unsalted butter, melted
- pinch salt
- pinch powdered gochugaru
- 1 tsp salt
- 2 Tbsp white vinegar
- 4 eggs
- 2 english muffins, toasted
- ¼ cup kimchi
- 4 slices of thinnly sliced spam, ⅛ inch
- scallions and parsley for garnish
- POACH EGGS - Fill 8-10 inch skillet with water nearly to rim and add salt and vinegar and bring to boil over high heat. Tip eggs gently into boiling water. Use slotted spoon to gently sweep eggs to not stick to bottom and then lower heat to low for 4 minutes. Remove from heat into water bath and serve immediately or store
- HOLLANDAISE SAUCE - whisk egg yolks and lemon juice in stainless steel bowl. Place over pot with 1 inch simmering water (the water should not touch bottom of bowl) and continue to vigorously whisk. Slowly drizzle in butter and continue to whisk until sauce thickens, approx 7 minutes. Off heat add gochugaru and salt
- SPAM - remove spam from can and cut into thin, ⅛ inch slices. Fry in skillet 5-6 minutes on each side until crisp and brown. Remove and drain on paper towel
- BUILD EGGS BENEDICT - toast english muffin and cut in half. Add sliced kimchi on top, followed by spam. Place poached egg above and drizzle hollandaise sauce. Garnish with more gochugaru and chopped scallions/parsely