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
- 1 ½ cups chicken broth
- 5 eggs
- 1/3 cup finely diced green onions + more for garnish if desired
- 1/3 cup finely diced red bell peppers
- Pinch of red chili pepper flakes for some heat optional
- 1 tablespoon milk
- Pinch of salt
- Serve with white or brown rice
- Special equipment: earthenware bowl
- 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.
- 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 4-5 minutes.
- When ready to serve, garnish with more diced green onions if desired. Serve with white or brown rice.
A big thank you to Coleen from The Redhead Baker for hosting today! Be sure to visit all of the fabulous hometown food and drink recipes below!!
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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