Life, rebirth, nourishment?
Look to the egg.
Did you watch for signs of Jesus’ return this Holy season? As of April 20th, he is risen. What little I know of Easter comes from my mom buying me those Paas egg coloring kits every Easter so I could pretend I gave a rat’s ass. Boil that egg, dye it red (for Jesus’ blood) and crack that shit open!
Though I do find the idea of resurrection compelling, I am only a drive-by-stander in this holiday, borrowed from the pagans as it is. I will say that I like the pagan focus on the equinox and earth opening up to Spring vs. the Christian focus on Christ. But early Christians were okay with some of the pagans’ practices too: bunnies, eggs, and hot cross buns!
While watching a great film called Planet of Snail, I saw this boiled egg dish featured during an eating scene and realized I hadn’t eaten it in quite some time.
This film features a Korean couple, one blind and the other a little person, making their way in modern day Korea. It takes a small step towards answering the question: “Is love blind?”
The last time I ate this dish was probably when I was living in Korea back in 2005. It’s definitely time to resurrect it.
Soy sauce eggs (계란장조림)
about 1 cup soy sauce
1 1/2 cups water
4-5 dried anchovies
1 hunk of peeled ginger
3 small chunks of daikon
5-7 shiso peppers or 1 jalapeno cut into strips
1 scallion cut into strips
2 garlic cloves, crushed
1. Boil your eggs for about 20 minutes (could be less time, but just make sure they’re boiled). Soak eggs in cold water for about ten minutes or until they’re easy to peel.
2. While eggs are boiling, combine water, anchovies, daikon, ginger and boil then simmer for about ten minutes. Set aside.
3. Combine soy sauce, anchovy broth, and remaining ingredients (except the eggs & garnish) into a medium sized pot and boil for about three minutes.
4. Add your eggs and let simmer for ten minutes.
5. Serve your eggs by slicing them in wedges or rounds and sprinkle with a little black pepper and sesame seeds. This dish is considered a side and will be great alongside your usual suspects of Korean sides.
6. If you have any extra, store them in the fridge.
You can check out the recipe I used as inspiration here. It’s in Korean with some good photos.