Korean Style Beef In Hell
Spicy ‘Korean Style Beef In Hell’ with Hearty Beef and Crunchy Kimchi
This recipe is a Korean-inspired twist on the popular Israeli home-style dish, ‘Eggs in Purgatory’ (Egg in Hell). We’ve transformed the main ingredient into tender beef meatballs, creating ‘Beef In Hell.’ By adding kimchi to the traditional tomato sauce base, the crispiness and subtle spiciness of the kimchi cut through any richness, while the beef meatballs provide a satisfying, Korean-inspired meatiness. Packed with nutritious vegetables, this dish is not only healthy but also versatile, perfect for a hearty brunch or an impressive party appetizer.
Hearty Meatball Ingredients
- 150g ground beef
- 1/4 onion, very finely minced
- 20g mushrooms, very finely minced
- 2 perilla leaves, very finely minced
- Pinch of salt
- Pinch of black pepper
Flavor-Enhancing Ingredients
- 2 cloves garlic, minced
- 50g kimchi, finely chopped
- 1 sausage, sliced
- 30g butter
- 1.5 cups tomato sauce (approx. 300ml)
- 1 cup water (approx. 200ml)
- 1 egg
- 30g cheese (adjust to taste)
- 2 cloves garlic, minced
- 50g kimchi, finely chopped
- 1 sausage, sliced
- 30g butter
- 1.5 cups tomato sauce (approx. 300ml)
- 1 cup water (approx. 200ml)
- 1 egg
- 30g cheese (adjust to taste)
Cooking Instructions
Step 1
For the meatball mixture, finely mince the mushrooms, perilla leaves, and onion. Mincing the vegetables finely will ensure the meatballs are tender and hold their shape well.
Step 2
In a bowl, combine the ground beef. Gently press with paper towels to remove excess blood. Add the minced vegetables, salt, and pepper, and mix thoroughly.
Step 3
Knead the mixture with your hands until it becomes sticky and well-combined. Once the mixture has a good consistency, form it into small, round meatballs, about the size of a 500-won coin. (This should yield about 10 meatballs).
Step 4
Heat a pan and add the meatballs. Roll them around to cook until they are about 80% done and lightly browned on all sides. Pre-browning the meatballs helps them maintain their shape and adds extra flavor.
Step 5
Finely chop the kimchi and slice the sausage into bite-sized pieces. Mince the garlic.
Step 6
In a deep pan or cast-iron skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Then, add the chopped kimchi and sliced sausage and cook together until softened.
Step 7
Pour in 1.5 cups of tomato sauce and 0.5 cup of water. Stir well to combine with the sautéed ingredients. Bring to a simmer and cook for about 5 minutes to thicken the sauce slightly.
Step 8
Once the sauce is simmering, carefully add the pre-cooked meatballs. Cover the pan and continue to cook for another 5 minutes, allowing the meatballs to cook through completely.
Step 9
While the meatballs are finishing, crack the egg into an empty space within the pan. Create a makeshift lid using aluminum foil and cover the pan. Cook for about 3 more minutes, or until the egg yolk is jammy and soft-cooked.
Step 10
Finally, sprinkle the cheese over the entire dish, using a grater if desired. Cover with the foil lid again for a short while to allow the cheese to melt beautifully.
Step 11
Garnish with a sprinkle of dried parsley. Serve hot, accompanied by toasted baguette or your favorite bread, for a satisfying brunch or meal!
