Gourmet ‘Donggeurangttaeng Gratin’ Made with Leftover Meatballs
[A Master of Homekeeping’s Fridge Raid] Transform Leftover Donggeurangttaeng from Holiday Feasts!
A creative recipe from a homekeeping master’s cooking class, utilizing leftover holiday dishes. This recipe transforms simple donggeurangttaeng (Korean meatballs) into a delicious gratin, perfect for clearing out your fridge.
Main Ingredients- Donggeurangttaeng (approx. 4 large pieces) ~100g
- Onion (thinly sliced) 1/2 medium
- Olive oil 1 Tbsp
- Gruyere cheese (grated) 30g
- Mozzarella cheese 100g
- All-purpose tomato sauce 100g
- White sauce 1 cup (approx. 200ml)
- White wine 2 Tbsp
Cooking Instructions
Step 1
Heat 1 Tbsp of olive oil in a pan over medium-low heat. Add the thinly sliced onion and sauté for about 5 minutes until translucent and lightly browned, allowing its sweetness to develop. Once the onions are nicely caramelized, add the donggeurangttaeng. Use a spatula or fork to roughly mash the donggeurangttaeng as it cooks, breaking them into bite-sized pieces without making them too fine. This ensures a pleasant texture in the gratin.
Step 2
Lightly grease an oven-safe gratin dish with butter. Spread the sautéed onion and mashed donggeurangttaeng mixture evenly on the bottom. Spoon the all-purpose tomato sauce (100g) over the mixture. Next, pour the creamy white sauce (1 cup) on top. For the cheese, prepare 100g of cubed mozzarella cheese and 30g of grated Gruyere cheese. Sprinkle the mozzarella cheese evenly over the sauce, followed by the grated Gruyere cheese. Place the dish in a preheated oven at 210°C (410°F) and bake for 15-18 minutes. Once the cheese is melted and starts to turn golden brown, increase the oven temperature to 250°C (480°F) and bake for an additional 1-2 minutes until the cheese topping is bubbly and beautifully browned.
Step 3
Serve the gratin immediately while hot. Garnish with freshly chopped Italian parsley for an added burst of flavor and visual appeal. Enjoy your warm and richly flavored Donggeurangttaeng Gratin!
