Jongga Recipe
Kimchi Egg in HellIngredient
- Sliced Napa Cabbage Mat Kimchi / 150g (chopped)
- 3 Eggs
- Any Protein(Bacon, Sausage, Ground meat, Tuna etc) / 100g
- Diced Onion / 70g
- Minced garlic / 10g
- Green onion / 30g
- Olive oil / 20g
- Tomato sauce / 300g (or crushed tomatoes)
- Water / 50g
- Gochugaru / 5g (optional)
- Sugar / 4g (optional, for acidity balance)
- Soy sauce / 10g
- Mozzarella cheese / 50g (optional)
- Salt and pepper to taste
- Baguette or bread for serving
- 2 servings
- Start the aromatics
Heat olive oil in a pan. Add garlic, green onion, and onion and stir fry for about one minute. - Add protein (optional)
Add your chosen protein and cook until lightly browned. - Cook the kimchi
Add the kimchi and stir fry for about two minutes until fragrant. - Make the sauce
Add tomato sauce and water. Stir in soy sauce, gochugaru, and sugar.
Let it simmer for about three minutes. - Add the eggs
Keep the sauce simmering and crack three eggs on top.
Cover and cook for about three minutes until the egg whites are almost set.
Add cheese on top if you want. - Finish
Add pepper and serve immediately with baguette or bread.
