My grandmother cooked breakfast (and lunch and dinner if we were home) everyday for my sister and I. At one of our first meals, she made Korean steamed eggs. This was something familiar for my sister and I so we ate the entire thing. And so, for every meal after that, my loving grandmother proceeded to make steamed eggs for us pretty much every single day for the rest of our summer. Sometimes 3-4 times a week but because she knew we liked it, she made it as often as possible.
Because you see, cooking was her love language. How she showed us she loved us; the grandchildren whom she had only met once (when we were kids) before this summer. We could barely communicate and I tried with my broken Korean phrases and used a lot of hand gestures. We didn’t talk much but it was ok. I knew how much she loved us.
What can I say? She was hot. I remember my friend Jane coming over and saying, “Dude, your grandmother is practically naked gardening in the front yard.”
It was my freshman year of college that she would pass away and go to heaven. We got the phone call from my mother and my brother and I drove back to Dallas from Austin to attend the funeral. This was the first funeral I had ever attended. People crying. Everyone was wearing black. Emotions everywhere. My mother and my aunt were a mess. My aunt threw herself on my grandmother’s casket as they were lowering it into the ground. It was a very intense, emotional day.
These are words to live by.
So, to celebrate my halmonee, my time with her and the things she taught me, I’m sharing the Korean steamed eggs that she made. Eating this reminds me of her and that summer spent in Seoul, South Korea.
I am truly thankful for that summer and understand now why my mother made me stick it out.
This recipe is probably the easiest Korean food recipe ever. It’s extremely simple to make and quick. If you don’t have an earthenware bowl, I provide another link down below to reference.
Simply bring some chicken broth to a boil over medium-high heat in your earthenware bowl. 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.
” … live life happy and with love.” These are words to live by, Alice. Your grandmother was one wise lady! Thank you for sharing her Korean Steamed Eggs recipe and this special story of her with all of us!
Find more of Alice here:
Other Food Memory stories from my friends:
- 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