Korean Short Rib Eggs Benedict with Gochugaru Hollandaise
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Ingredients for 4
For the Short Ribs and Marinade:
2.5 lbs Beef Short Rib (I prefer them English cut for this because they're thicker and benefit more from sous vide)
4 cloves garlic, minced
1 tbsp ginger, minced
1/2 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1/4 cup honey
4 tbsp gochujang paste (more or less depending on the spice level you want)
For the Gochugaru Hollandaise:
6 egg yolks
1 small shallot, minced
2 tbsp white wine vinegar
Lemon juice (half a lemon)
1 tbsp Gochugaru chili flakes (Mother In Law's brand makes a pretty mild version and can be found at Whole Foods or otherwise check you your local Asian market
10 tbsp butter
Salt, to taste
For Eggs and English Muffins:
8 large eggs, whole
4 english muffins, each sliced so you have 8 total halves
2 tbsp butter
Set your Anova Sous Vide Precision Cooker to 158ºF / 70.0ºC
Season your short ribs with salt and pepper and set aside for 15 mins. Meanwhile, add the garlic, ginger, soy sauce, rice vinegar, sesame oil, honey, and gochujang paste into a bowl and mix. Set bowl aside.
Add oil to a hot pan (preferably cast iron) and sear all sides of the short ribs until golden brown, about 1.5-2 minutes each side. You're just getting a nice dark sear on these, so don't cook them too long.
Place the short ribs into a bag and pour in the bowl of marinade. Seal it up and drop it into the bath to cook for 24 hours.
Once the 24 hours are up, drop the temperature of the bath down to 147 degrees F. We're going to use this temp to cook the hollandaise sauce next. Keep the bag of short ribs in the bath still as it'll keep them nice and warm without detriment to the meat
Add shallots and vinegar to a small pot over high heat. Reduce the liquid by half. Once reduced, run the liquid vinegar/shallot mixture through a fine-mesh strainer into a large ziplock bag (freezer duty)
Add egg yolks, butter, lemon juice, gochugaru flakes, and 2 tbsp of water into the same ziplock bag.
Seal the bag and drop it into the bath to cook for 2 hours.
When you have 1 hour left for the hollandaise, place your 8 whole eggs into another ziplock bag and drop it into the bath. Allow these to stay in the bath for the remaining 1 hour.
Spread butter on each of your english muffin halves and toast them in a hot pan until they're nice and crispy. Set your muffins aside. I placed mine in an oven set to "warm" until I was ready to use them.
When the timer for the hollandaise goes off, remove the bag from the bath and pour the contents into a blender and blend it all up. You should be left with a rich, creamy looking sauce.
Remove the bag of short ribs from the bath. The beef should fall apart with ease. Using your hands or two forks, shred it down. Place desired amount of short ribs onto each toasted muffin.
Remove the eggs from the bath and carefully crack one egg on each toasted muffin. Finish it off by pouring desired amount of hollandaise sauce onto each muffin.
Serve right away and enjoy! I topped each with some toasted black sesame, gochugaru, and scallions but you can serve it however you like.