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
Equipment
- earthenware bowl optional
Ingredients
- 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
Instructions
- 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.
Notes
