Hawaiian Short Rib Benedict

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https://i.redd.it/ou6upmlqo4j21.jpg

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This is the recipe for the Hawaiian Short Rib Benedict inspired by the breakfast flavors of the Kauai Marriott Resort. Thank you to our waiter who was kind enough to sit down with us and try to figure out what ingredients may have been used to make the benedict. :)

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You can watch the video here: https://youtu.be/4noI7FZf6Uo

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INGREDIENTS

Marinade ingredients:

- 1 cup water

- 1/4 cup soy sauce

- 1/4 cup rice vinegar

- 1 tbsp black soy sauce

- 1 tbsp sesame oil

- 1/2 cup brown sugar

- 3 tbsp chopped garlic

- 3 tbsp chopped scallion

- 1 tbsp grated ginger

- 1lb kalbi short ribs

- 1/2 orange (juice)

- 1 tbsp red pepper flakes

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Hollandaise sauce ingredients:

- 1 egg

- 1 tsp water

- 1 tsp lemon juice

- Pinch of salt

- 1 stick of butter

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Teriyaki glaze ingredients:

- 1/4 cup teriyaki sauce

- 1 tsp Worcestershire sauce

- 1/2 tbsp cornstarch

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Poached egg ingredients:

- 4 eggs

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English muffin ingredients:

- 4 english muffins

- 2 tbsp butter

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Additional garnish ingredients:

- Cracked black pepper

- 1 tbsp chopped scallion

- Toasted sesame seeds

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DIRECTIONS

1. Prepare the marinade: in a large bowl mix together water, soy sauce, rice wine, black soy sauce, sesame oil, brown sugar, garlic, scallion, ginger, orange juice and red pepper flakes.
2. Place kalbi short ribs in a ziplock bag and pour marinade into bag. Make sure each piece is evenly coated. Seal bag and place in fridge for 2 hours.
3. Poach 4 eggs. You can poach the eggs using whatever method you'd like, but if you would like to try it out using a sous vide, fill a bucket or pot with 8 quarts of water, set the sous vide to 146F, add the four eggs to a ziplock bag and place the sealed ziplock bag into the sous vide bucket for 50 minutes. Then, remove eggs from sous vide and from the ziplock, gently crack each egg open and carefully drop into boiling water for 30 seconds. Quickly remove and you should have nice, poached eggs. Set aside.
4. Prepare teriyaki glaze by heating a small pot and adding the teriyaki sauce, Worcestershire sauce and cornstarch. Stir until all clumps are dissolved. Bring to a boil. Once it boils, reduce to a simmer and allow the glaze to thicken. Once it reaches desired consistency, remove from heat and set aside.
5. Prepare the hollandaise sauce using whatever method you'd like. I followed the Food Lab recipe (https://www.youtube.com/watch?v=rOWzVV_XrcM). In a bowl, add the egg, water, lemon juice and salt. Use a hand mixer to combine. Separately, melt stick of butter and then slowly add it to the egg mixture, continuing to use the hand mixer to combine. This should generate a nice, thick hollandaise sauce. Set aside in a warm pot until ready to serve.
6. Toast english muffins and spread each muffin with 1/2 tbsp butter. Set aside.
7. Heat (and lightly grease) grill to 450F and cook short ribs. This should take about 6 minutes (3 minutes on each side). Be sure to brush both sides with extra marinade. Remove short ribs and slice ribs into bite size pieces.
8. Stack the Benedict! Place an english muffin on a plate, add short rib on top, then a poached egg, hollandaise sauce, teriyaki glaze, crack black pepper, scallion bits and sesame seeds.

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Eat up! This recipe yields 4 individual Benedict. (You're going to want to plan for at least 2 per person. They are so delicious!)

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bon appetit