Jul 17 2026
Restaurants›Street›K*town Benny Recipe

K*town Benny Recipe

Inspired by Street
Time1h
Serves2

Bed of sticky rice, Korean BBQ beef, sesame spinach, poached eggs, and hollandaise. Garnished with house-made kimchee.

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Ingredients

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Main Ingredients

Method

Preparation Instructions

  1. 1

    Cook the Sticky Rice

    Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain and steam the rice for about 30 minutes, until tender and sticky. Keep warm.

  2. 2

    Prepare the Korean BBQ Beef

    Grill or pan-fry the marinated Korean BBQ beef over medium-high heat until cooked to your desired doneness, about 3-5 minutes per side. Let rest and slice thinly.

  3. 3

    Sauté the Spinach

    Heat sesame oil in a skillet over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.

  4. 4

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

  5. 5

    Assemble the Dish

    On a plate, create a bed of sticky rice. Top with sliced Korean BBQ beef and sautéed spinach. Place two poached eggs on top, drizzle with hollandaise sauce, and garnish with a side of kimchi.

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