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Kimchi Hollandaise Eggs Benedict with Gochugaru-Puffed Rice Crust

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Kimchi Hollandaise Eggs Benedict with Gochugaru-Puffed Rice Crust

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)

For the Pasta:

  • 180g dried spaghetti or linguine
  • 2 egg yolks
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp gochujang (Korean red chili paste)
  • 1 tsp doenjang (Korean soybean paste)
  • 1 tbsp miso (white or yellow)
  • 1 tbsp perilla oil (can substitute with sesame oil, but perilla is preferred)
  • 1 garlic clove, finely grated
  • 1 tsp soy sauce
  • 1 tbsp unsalted butter
  • Fresh cracked black pepper
  • Salt (for pasta water)

For the Shrimp:

  • 6 large tiger shrimp, peeled and deveined
  • 1 tbsp soju (or dry white wine)
  • 1 tsp gochugaru (Korean chili flakes)
  • 1 tsp perilla oil
  • Salt and pepper to taste
  • Handful of dried perilla leaves or loose-leaf green tea for smoking (optional, but awesome)

Garnish:

  • Julienned perilla leaves
  • Toasted sesame seeds
  • Optional: crispy seaweed flakes or furikake

Instructions

1. Marinate the Shrimp:

  • In a bowl, mix shrimp with soju, gochugaru, perilla oil, salt, and pepper.
  • Let marinate for 10–15 minutes while preparing the pasta base.

2. Prepare Carbonara Sauce Base:

  • In a mixing bowl, whisk together:
    • 2 egg yolks
    • Parmesan
    • Gochujang
    • Doenjang
    • Miso
    • Soy sauce
    • A dash of perilla oil
    • Grated garlic
  • Whisk until smooth. Set aside.

3. Cook Pasta:

  • Boil pasta in salted water until just al dente.
  • Before draining, reserve about ¾ cup of pasta water.
  • Drain and let sit while you grill the shrimp.

4. Smoke and Grill Shrimp:

  • Heat a grill pan or cast-iron skillet until very hot.
  • Place a small heat-safe dish with dried perilla leaves or green tea at one side of the pan.
  • Use a blowtorch (or lighter) to ignite the leaves slightly and cover briefly with a lid to smoke the shrimp.
  • Grill shrimp for ~2 minutes on each side until lightly charred and cooked through. Set aside.

5. Combine Pasta and Sauce:

  • In a large skillet, melt 1 tbsp butter over low heat.
  • Add cooked pasta and toss.
  • Off the heat, stir in the sauce base.
  • Gradually add reserved hot pasta water, stirring vigorously to emulsify and create a glossy, creamy sauce. Adjust consistency as needed.
  • Add a generous crack of black pepper.

6. Plate and Garnish:

  • Plate the pasta in a shallow bowl.
  • Top with grilled smoked shrimp.

Garnish with shredded perilla leaves, sesame seeds, and optional crispy seaweed flakes.

submitted by /u/Pissingonyourstairs
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