Place two crispy potato cakes down on a plate. Top each potato cake with 2 ounces of the hot bulgogi followed by 1 ounce of prepared kimchi and a poached egg on top of the kimchi and bulgogi. Place two small heads of steamed bok choy on the plate next to the benedict and drizzle the top of the eggs with the hollandaise sauce, about 1 to 2 ounces each or to taste. Garnish with leek or chive blossoms, and serve right away
Directions for each:
Crispy Potato Cakes (Pommes Paillasson)
1. Cut the potatoes into a fine julienne with a mandolin or with the coarse shredding blade of a food processor. (Once they are grated, do not rinse the potatoes; you need the starch to hold the potatoes together.)
2. Transfer to a baking sheet, season well with salt and pepper, and let sit for a few minutes. Place the sheet on a tilt; the salt will begin to wilt the potatoes and they will begin releasing water.
3. Heat 1 tablespoon of the butter and 1 tablespoon of the duck fat in a 9- or 10-inch nonstick skillet over medium heat (potatoes will need to be cooked in batches if making in large quantities). Working with about a sixth of the shredded potatoes at a time, squeeze the potatoes very hard between your hands to remove as much water as possible and then add them to the pan. With the back of a large spoon, neaten the edges and lightly press the potatoes to make a cake.
4. Cook for a few minutes and then rub all around the edge of the pan with a few tablespoons of butter so that it melts and runs under the potatoes.
5. Cook over medium heat until crispy and brown, about 10 minutes. Slide the cake carefully out onto a plate, cover it with a second plate, add another piece of butter to the pan, and then invert the plates and slide the cake back into the pan to cook the second side.
6. Cook, adding remaining butter and/or duck fat as needed around the edges and tilting the pan, until the cake is crispy underneath and the potatoes have cooked through, 7-10 more minutes. Regulate the heat so the cake browns and caramelizes but does not burn.
7. Slide it onto a cutting board, blot any excess oil with paper towels. Cut using ring molds. Season with salt, to taste, and serve immediately. Repeat with remaining quantities of potatoes shreds.
Korean Beef Bulgogi
1. Mix all the marinade ingredients in a bowl.
2. Add the sliced beef and mix well.
3. You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.
1. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
2. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
3. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
4. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (3–1/2 tablespoons is a good medium heat); set aside until the cabbage is ready.
5. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
6. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands.
7. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
8. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
9. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. Taste a little at this point. When the kimchi tastes ripe, transfer the jar to the refrigerator. You may eat it right away, but it’s best after a week or two.
1. Use a conventional or emersion blender to make the sauce. Combine the egg yolk and lemon juice in the blender and blend on high. Gradually add in the melted butter in a steady stream until the sauce is emulsified. Add the gochujang and pulse until combined.
You may also like our Dashi Poached Potatoes with Blistered Shishito Peppers and Sesame Miso Vinaigrette recipe.