If using pre-cooked bulgogi or thin pork belly, warm in a skillet over medium-high heat until just heated and slightly caramelized, about 2–3 minutes. If raw, quickly pan-sear thinly sliced marinated beef or pork for 1–2 minutes per side until cooked through. Toss warm meat with the gochujang-soy mixture (mix 1 tsp gochujang, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil) so it is lightly glazed. Keep warm.

Make Hollandaise

Set up double-boiler

Fill a saucepan with 1–2 inches of simmering water (not boiling). Place a heatproof bowl over the pan so the bottom doesn’t touch the water.

Whisk yolks

In the bowl, whisk 3 egg yolks vigorously with 1 tsp hot water and 1 tbsp lemon juice until the mixture is light and slightly thickened.

Emulsify with butter

While whisking constantly and holding the bowl over the simmering water, slowly drizzle in the 6 tbsp melted hot butter in a thin steady stream until sauce thickens and doubles in volume. If sauce becomes too thick, whisk in a little warm water, 1 tsp at a time, to reach a pourable consistency.

Season hollandaise

Remove from heat and whisk in 1 tsp salt and a pinch of cayenne. Keep warm in the bowl placed off the heat or in a thermos; do not overheat or the sauce will separate.

Poach Eggs

Prepare poaching liquid

Fill a wide saucepan with about 4 cups of water. Add 1 tps white wine vinegar and 1 tsp salt. Bring to a gentle simmer (small bubbles), not a rolling boil.

Create vortex and crack eggs

Using a spoon, stir the water to create a gentle whirlpool. Crack each egg into a small cup. For best results, poach eggs one at a time (or two at once if pan allows) by sliding the egg from the cup into the center of the vortex so the white wraps the yolk.

Cook eggs

Poach each egg 3–3½ minutes for a soft runny yolk (4 minutes for slightly firmer). Remove eggs with a slotted spoon and briefly rest on a paper towel to remove excess water.

Assemble Plates

Place two toasted English muffin halves on each plate reserved for classic Eggs Benedict and one pair of halves for the Korean-style. On the two classic muffin halves, place a slice of warmed Canadian bacon, then top each with a poached egg (two eggs total on two classic halves). On the Korean-style muffin halves, place a portion of the warmed gochujang-glazed protein, then a poached egg.

Spoon warm hollandaise generously over each poached egg so it runs over the sides. For the Korean-style egg, you can mix a teaspoon of gochujang into a small portion of hollandaise (optional) before spooning to add a spicy-sweet twist.

Finish each serving with a grind of black pepper and scatter chopped chives on all three eggs. For the Korean-style, sprinkle sliced scallions and toasted sesame seeds on top as well.