Egg in Hell with Donggeurangttaeng
Egg in Hell with Korean Meatballs (Donggeurangttaeng) – A Fridge-Clearing Delight
Transform your leftover ingredients into a hearty and satisfying meal! This ‘Egg in Hell’ recipe is elevated with the addition of Korean meatballs (donggeurangttaeng), making it a special and flavorful dish that pairs wonderfully with bread, rice, or noodles. It’s a simple yet impressive option for brunch or dinner.
Ingredients- Tomato sauce, 350g (store-bought or homemade)
- Milk, 100ml
- Eggs, 2 large
- Onion, 1/2 medium
- Donggeurangttaeng (Korean meatballs), 6 pieces
- Minced garlic, 1 Tbsp
- Mozzarella cheese, 1 handful (adjust to taste)
- Black pepper, a pinch
- Parsley flakes, a pinch (for garnish)
Cooking Instructions
Step 1
Begin by peeling and rinsing the onion. Chop it into bite-sized pieces, about 0.5cm thick, or to your preferred size. Cut the donggeurangttaeng into manageable pieces as well; if they are large, cutting them into 2-3 segments is recommended.
Step 2
Heat a skillet over medium heat with a splash of cooking oil. Once the pan is warm, add the minced garlic and sauté until fragrant, being careful not to burn it. Add the chopped onion and cook until it becomes translucent. Then, add the cut donggeurangttaeng and a pinch of black pepper, stirring everything together. Feel free to add any other leftover vegetables you have, such as bell peppers or mushrooms, at this stage for extra flavor and texture.
Step 3
Pour the tomato sauce (350g) and milk (100ml) into the skillet. The milk helps to mellow the acidity of the tomato sauce and adds a richer flavor. Stir well and bring the sauce to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and let it cook down slightly.
Step 4
When the sauce is gently simmering, carefully crack the two eggs into separate spaces within the pan, trying not to break the yolks. Sprinkle the handful of mozzarella cheese over the eggs and the sauce. The melting cheese will enhance the sauce’s flavor and make the dish look more appealing. Cover the skillet with a lid and cook over low heat for about 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny or firm).
Step 5
Once the eggs are cooked to your liking, remove the lid. Finally, sprinkle a pinch of parsley flakes over the top for a touch of color and freshness. Your Donggeurangttaeng Egg in Hell is now ready! Serve it hot, accompanied by crusty bread, freshly cooked rice, or even pasta for a complete and delightful meal or brunch. Enjoy your creation!
