It’s been a while since I posted on a Sunday but I couldn’t pass up the opportunity to participate in this week’s Sunday Supper. . celebrating Hometown Foods.
Now, most people will be sharing foods from their local cities, where they grew up, where they live now or where they are from. I currently live in Madison, Wisconsin so you might be surprised to not see a recipe incorporating cheese or something crazy like this bratwurst sandwich (yes, brats are huge here).
But not today. Today, I wanted to celebrate my Korean heritage and a dish that I grew up eating . . and because I want more and more people to learn about Korean food and how amazing it is. This dish in particular holds so many special memories for me.
One summer when my sister and I were visiting Korea and staying with my grandmother, she would cook steamed eggs for us every morning. We were American kids spending the summer in Korea for the first time, without our parents, not knowing the language or our relatives who we would be staying with for the next two and a half months.
Korean steamed eggs were familiar to us, so we ate the entire thing. And so, after that first meal, our grandmother continued making the eggs for us. Every single day.
We didn’t talk much with each other . . she couldn’t speak English and we were just learning Korean but we got by ok with what few words we did know and a lot of hand motions. This was the first time we were spending a significant amount of time with my grandmother and each day I watched her . . cleaning the house, cooking for us, doing the laundry. . I saw my mother. And where my mother got her amazing character and her wanting to do everything for our family.
So, yeah, these Korean steamed eggs bring back a lot of great memories. And they are absolutely delicious and super easy to make.
Korean Steamed Eggs
- earthenware bowl optional
- 1 ½ cups chicken broth* see more options below
- 5 eggs
- 1/3 cup finely diced green onions + more for garnish if desired
- 1/3 cup finely diced red bell peppers optional
- Pinch red chili pepper flakes for some heat, optional
- 1 tablespoon milk optional
- Pinch salt
- sesame oil for garnish if desired
- sesame seeds for garnish if desired
- Serve with white or brown rice
- Using an earthenware bowl, bring the chicken broth to a boil over medium-high heat.**
- In a separate, medium sized bowl, mix together the eggs, green onions, bell peppers, red chili pepper flakes (if using), milk and season with salt. Beat well but gently.
- When the chicken broth begins to boil, lower the heat to a simmer and pour in the egg mixture, stirring well to combine with the chicken broth. Cover with the lid and let cook for another 4 to 5 minutes.
- When ready to serve, garnish with a light drizzle of sesame oil, sesame seeds and more diced green onions if desired. Serve with white or brown rice.
Jolena @TheRubyKitchen says
What a lovely memory. I have never heard of steamed eggs. Thanks for expanding my horizon!
Very interesting. I haven’t heard of this dish before, but I’m intrigued. And I do have the Korean chile pepper which I am guessing makes it so good!
And I loved reading how this dish is part of your childhood memories.
Peggy Gilbey McMackin says
This looks lovely Alice. Perfect too for a chilling and icy day as we are having in Philadelphia today! Thanks for sharing.
I’d love to start everyday with these Korean eggs, too! What fun memories of your grandmother 🙂
Absolutely Tara says
This looks absolutely delicious! I have to try it. Thanks for sharing.
Medha @ Whisk & Shout says
I’m totally loving all the hometown recipes! Sometimes in the winter you just need some homestyle comfort food… and you can always taste when a recipe is from the family 🙂 I’ve never had steamed eggs, but they look and sound DELICIOUS 🙂
Deanna Samaan says
I have heard so many good things about Korean Steam cooking. I want one day try one the famous steamed cakes, but I think I may try this instead. Looks so good!
Shannon R says
What a great story, thanks for sharing. It looks like such a comforting dish.
I love eggs and so I’m sure I’d love this dish.
Glad to see you back posting with Sunday Supper. We missed you.
I love that you chose to represent your heritage instead of your hometown. Thanks for sharing this with us! It looks beautiful!
Shannon Cole says
How very cool! I want to try these steamed eggs. They look delicious.
Brenda @ a farmgirl's dabbles says
These eggs look absolutely wonderful, Alice. And your story. Beautiful!
Julie @ Texan New Yorker says
I loved reading this post! What a great memory. The egg dish looks amazing too!
The Ninja Baker says
Aw, such a heart-touching post, Alice! <3 Looks like that lots of communication – the best – heartfelt kind happened.
This Ninja Baker could definitely eat your yummy looking and sounding eggs every day too with a big helping of rice!
I love these steamed eggs and it takes me back to my childhood too. My little niece and nephew have something similar when they finish school ladled over rice, such a nourishing and comforting way to enjoy a meal. Thanks for sharing the lovley memory of your Grandma too, it only makes it all the more special.
Wendy, A Day in the Life on the Farm says
Thank you for sharing your heritage with us. These eggs look wonderful.
Linda |Brunch with Joy says
What a beautiful story about your family, Alice. Family is the best, isn’t it? And totally love steamed eggs. It’s my comfort food and I’ll definitely try your version. Can I use a regular bowl?
I LOVE learning more about different cuisines, and am especially into Korean food at the moment. I’ve never seen these steamed eggs before but they sound like the perfect healthy breakfast!
David @ Spiced says
What a fun and unique breakfast idea, Alice! I don’t think I’ve ever had anything quite like it…but I definitely need to try this out soon. Thanks for sharing!
Melanie @ Carmel Moments says
I’ve never made steamed eggs. I’m sure I’d love them. YUM!
What lovely, sweet memories Alice! I love to learn more about other cultures and their food and Korean food is so new to me so I’m thrilled that you are educating us all! This dish looks delicious and so flavorful!
I don’t think I’ve ever had steamed eggs, but these look delicious!!
Jen @ Baked by an Introvert says
Thanks for sharing such lovely memories of your family, Alice. My husband is half Korean! He’s made this dish for me before. 🙂 I love learning about the culture and have even mastered some of cuisine so I can cook for hubs!
Kelly Senyei | Just a Taste says
Oh this is right up my flavor alley! Love every single ingredient and can practically taste how incredible this is from my screen. Big YUM!
Gayle @ Pumpkin 'N Spice says
To be honest, I’ve never heard of steamed eggs before, but these look fantastic! I’m sure you loved having this dish when you went to Korea. I love the flavors in here! Definitely a great way to jazz up a regular dish!
Jocelyn (Grandbaby cakes) says
I love when you share your beautiful heritage in a post. This looks so amazing my dear!
Wow, Alice, what a great story. It must have been an amazing experience to spend a whole summer with your grandmother getting to know her. Very precious. I’ve never tried steamed eggs. Now I don’t have an earthenware bowl. Can I use regular pot?
Marissa | Pinch and Swirl says
Oh wow, I’ve never heard of steamed eggs! But they look amazing. They seem like they would be lighter in texture than a frittata.
Lisa @ Healthy Nibbles & Bits says
My grandmother used to make steamed eggs for us all the time, too! Of course, it had to be filled with chopped green onions. My mom actually steams it in a big, deep metal plate inside a wok. It seems to work as an alternative to earthenware!
I have been searching comments here looking for a way to make this recipe… have to try it. :o)
Your mom’s method is just perfect. Have an Ikea wok that works on my induction burner and just need to find a metal pan. Thanks for sharing-
Amy, do you live close to an Asian market or Korean grocery store? These earthenware bowls are pretty easy to find and not every expensive and if you like Korean food, can be used for a lot of other recipes too! Just wanted to throw that out there! 🙂 thank you for visiting!
Thalia @ butter and brioche says
Never have I made steamed eggs before, I definitely am curious to know what they taste like though. They do look delicious Alice and I love anything with Asian flavours!
They almost look souffle like in their texture. I can just imagine how fluffy and tasty they are. Going on the #tomake list just to try to make them. Delish!
You’re exactly right!! I hope you try it!
Martin Redmond says
Love the story about your grandmother Alice. Such memories are what hometown foods is all about. Your eggs looks fabulous!
Jeanette | Jeanette's Healthy Living says
We make something very similar – in fact I was just talking to my parents about making this.
I love learning more about your Korean heritage. This is a new-to-me recipe and it certainly looks tasty!
Allie | Baking a Moment says
What a touching story! And these steamed eggs look so comforting… Beautiful post, Alice! <3
I’m always wowed by my Korean friends who make the most comforting home dishes ever–steamed eggs was one dish I absolutely fell in love with when I first tried it. I love side dishes, too…I am so going to try this soon, Alice! Thank you for sharing a taste of home 🙂
What a beautiful memory, Alice! That must have been such a great experience to spend a whole summer with your grandmother getting to know her 🙂 These steamed eggs look so homey and comforting! Love this dish!
Sarah@Whole and Heavenly Oven says
I just love that this recipe is from your heritage! Such great memories attached to recipes like that. 🙂 I’ve never tried steaming eggs before, but this seriously looks SO easy and delish I think I’m gonna have to give it a go. This would be perfect for brunch!
Sarah, steamed eggs are the best!!! I hope you try it!! 🙂
Mary Ellen says
I loved your story about your grandmother. I can’t wait to try this it sounds so good.
Sarah @ SnixyKitchen says
I love how such a seemingly simple dish can hold so many sweet memories. These steamed eggs look perfectly fluffy! I’ve never had Korean steamed eggs before, but I look forward to trying them – thanks for the inspiration!
Cindys Recipes and Writings says
How cool that you got to spend time with your family in Korea and learn firsthand from them!
Serena|Serena Bakes Simply From Scratch says
I love everything about this! We had a wonderful Korean women for our neighbor when the kids were little and she would always bring over amazing food! I love that you choose to talk about your heritage I’ve always been one to want to know more about different foods and ways of living! What a wonderful women your Grandmother was and I can’t wait to try her eggs!
Nagi@RecipeTin Eats says
Ooooh!! HOW have I never come across this before??!! It is actually rather similar to an egg custard dish in Japan. Yum! I am so going to give this a go!
Nagi, I hope you do try these!!! Korean Steamed eggs are the best!
Oh how amazing Alice! I just love how this one dish brings back so many memories. I have a few african dishes too that remind me of spending holidays at my grandmother’s
A hearty steamed egg dish is the ultimate comfort food for me! It’s great to learn the Korean version too! We usually just use water in this dish, but chicken broth definitely sounds much tastier!
Such a sweet story! And I’m so glad to have this recipe now, my Japanese in-laws said they liked this when they went through Korea so I want to make it for them sometime <3
Hi there and good morning! Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes round-up from last month. I hope a lot of my readers will come over here and check it out, great recipe!
Melissa @ Bits of Umami says
I am absolutely obsessed with Korean steamed eggs. Everything about them. I order about 2 anytime I go get Korean food. Love love love. Couple years ago a Korean friend of mine showed me a way to make them in the microwave, but they were never right. You make this look so easy! I’m gonna be dreaming about eating this with some rice and kimchi. So hungry!
It looks good to eat, which with China’s much like steamed egg.