I've recently decided to return to my old hobby of cooking, and this is my second korean-fusion dish, after my previous post from last week.

This dish is an Eggs Benedict with a Kimchi Hollandaise, topped with some Gochugaru-Puffed Rice Crust. Just like last time, I worked with chatGPT to come up with an original korean-based dish. Most of them sounded pretty outrageous, but I do love a good eggs benedict, so I couldn't help but try this one out.

You can watch the painful cooking process here: https://www.youtube.com/watch?v=vL0WgpO9cv0

Unlike the previous failed experiment (Gochujang Miso Carbonara), this one was actually tasted amazing, and was absolutely worth making. The cooking process was a pretty grueling ordeal though (especially creating the puffed rice), but I think that was largely due to my mistakes. I think someone with more experience in the kitchen should be able to whip this up pretty easily.

RECIPE:

Ingredients (2 servings / 4 medallions)

For the Tteok Base:

• 2 large garaetteok (cylinder rice cakes), cut into ~1 inch thick rounds (you should get ~8 medallions)
• 1 tbsp neutral oil (grapeseed or canola)
• Pinch of salt

For the Poached Eggs:

• 4 fresh eggs
• 1 tbsp vinegar (for poaching water)

For the Kimchi Hollandaise:

• 2 egg yolks
• 1 tbsp finely minced ripe kimchi (well-drained)
• 100g (7 tbsp) unsalted butter, melted
• 1 tsp lemon juice or rice vinegar
• ½ tsp gochujang (optional, for heat)
• Salt to taste

For the Puffed Rice Topping:

• ¼ cup uncooked short-grain rice (rinsed, dried thoroughly)
• Neutral oil for frying
• ½ tsp gochugaru
• Pinch of salt

Garnish:

• Chopped chives or scallions
• Microgreens (optional)
• Thinly sliced kimchi strips (optional)

Instructions

1. Make the Puffed Rice (Advance Prep Option):

• Heat a small pot of oil (about 1 inch deep) to 200°C / 400°F.
• Drop in a few rice grains to test. They should puff in 1–2 seconds.
• Add small batches of dry rice and immediately remove with a slotted spoon once puffed (takes about 2–3 seconds).
• Drain on paper towels. Toss immediately with salt and gochugaru.
• Set aside. Can be stored in an airtight container for 2 days.

2. Pan-Sear the Tteok Medallions:

• In a skillet, heat neutral oil over medium heat.
• Add tteok rounds and sear for ~3–4 minutes on each side, until golden brown and crispy on the outside but chewy inside.
• Sprinkle a pinch of salt. Set aside.

3. Poach the Eggs:

• Fill a saucepan with water, add vinegar, and bring to a gentle simmer.
• Crack each egg into a small bowl, swirl the water, and gently slide in the egg.
• Poach for ~3 minutes until whites are set and yolk is runny.
• Remove with a slotted spoon and drain on paper towels.

4. Make the Kimchi Hollandaise:

• In a heatproof bowl over a simmering pot of water (double boiler style), whisk egg yolks with lemon juice and a small splash of water until thickened.
• Slowly drizzle in melted butter while whisking vigorously until emulsified.
• Stir in minced kimchi and optional gochujang.
• Season with salt. Keep warm but not hot.

5. Assemble:

• On a plate, arrange 2–4 tteok medallions per serving.
• Top each with a poached egg.
• Spoon generous dollops of kimchi hollandaise over each.
• Sprinkle puffed rice over the top for a satisfying crunch.

6. Garnish:

• Finish with chopped chives, microgreens, and kimchi strips for color.