Korean Eggs Benedict with Crispy Potato Cakes - Potato Goodness

Ingredients

• 24 each Crispy Potato Cakes (see recipe below) *use medium size ring mold to resemble English muffin
• 6 lbs Korean Beef Bulgogi (see recipe below)
• 4 dozen Eggs, poached
• 24 each Baby Bok Choy, steamed and sliced in half length-wise
• 5-6 cups Gochujang Hollandaise (see recipe below)
• As needed, Leek or Chive Blossoms (alternative: green onions)
• 18 each (about 9 lbs) large russet potatoes, peeled
• 3/4 cup duck fat
• 1 1/2 cups unsalted butter, melted
• To taste, sea salt
• To taste, fresh ground black pepper
• 6 lbs beef tenderloin, sliced thinly into 1/2-inch by 2 inch pieces, 1/8-inch thick
• 3 cups pureed pear
• 1 1/2 cups onion puree
• 24 cloves garlic, minced
• 2 Tablespoons ginger, minced
• 6 each green onion, chopped
• 3/4 cup soy sauce
• 3/4 cup brown sugar
• 3/4 teaspoon toasted sesame oil
• 1 cup carrot, thinly sliced
• 1 each (about 2 pounds) medium head Napa cabbage
• 1/4 cup sea salt or kosher salt
• 1 Tablespoon (5-6 cloves) garlic, grated
• 1 teaspoon fresh ginger, peeled, grates
• 1 teaspoon granulated sugar
• 2 Tablespoons fish sauce or salted shrimp paste
• 1-5 Tablespoons Korean red pepper flakes (gochugaru)
• 8 oz Korean radish or daikon radish, peeled and cut into matchsticks
• 4 each medium scallions, trimmed and cut into 1-inch pieces
• 4 each egg yolk
• 4 Tablespoons fresh lemon juice
• 4 sticks (32 Tablespoons) butter, hot, melted
• 4 Tablespoons Gochujang (Korean hot pepper paste)