Dear Korean,
Why do Korean eat hard boiled eggs in trains? Every time I took a train with my Korean wife, she always says that we should eat hard boiled eggs. But why? What is it with trains and hard boiled eggs?
Damien G.
Boiled eggs on a train is a tradition of sorts. Korea operated its first train line in 1899, and train has been the dominant mode of long distance travel in Korea all the way until the late 1970s. Trains are extremely popular even today, as the high-speed KTX (traveling at 190 mph) covers Seoul-Busan under three hours.
Riding a certain mode of transportation for a century would inevitably engender some associated habits. In case of a train, the habit is to have boiled eggs and a soda--either cola or lemon-lime (known in Korea as 사이다 [saida]). Why boiled eggs? Why not? Especially when one considers the early days of train travel, boiled eggs make perfect sense as a snack on a moving train. They are delicious, filling, portable and not overly odorous. Plus, eggs come in their own casing. They are a far sight better than those black protein blocks that certain other train passengers eat.
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| Re-enactment of a snack vendor on a steam engine train. Boiled eggs are wrapped in red mesh sacks. Near Seomjin-gang River, a restored steam engine train running on old tracks, with old school trappings, is now a tourist attraction. (source) |
To be sure, boiled eggs are hardly the only popular snacks on a train trip. Gimbab [김밥], a rice roll, is a perennial favorite picnic food and also very popular on a train.
There are other associations of travel and food. The rest stops on Korea's freeways tend to (but does not always) have a uniform look, and the menus tend to be standardized as well. The mainstays of freeway rest stops are udon noodles, "hot bar" (fried fish cake on a stick,) and the walnut cookies (a bite-sized, walnut shaped pastry with sweet red bean filling and bits of walnut.) The rest stops that travel eastward from Seoul to the mountainous Gangwon-do Province also tend to serve pan-fried fingerling potatoes, as Gangwon-do is known for its delicious, chewy potatoes.
When TK took his first long road trip in the U.S.--from Los Angeles to Grand Canyon--he was incredibly disappointed at the West Coast freeway rest stops, which are nothing more than a bathroom in the desert flanked by a few dingy vending machines. The East Coast rest stops are marginally better, but they don't serve udon noodles. Pity, because rest stop udon is fantastic.
Got a question or a comment for the Korean? Email away at askakorean@gmail.com.
There are other associations of travel and food. The rest stops on Korea's freeways tend to (but does not always) have a uniform look, and the menus tend to be standardized as well. The mainstays of freeway rest stops are udon noodles, "hot bar" (fried fish cake on a stick,) and the walnut cookies (a bite-sized, walnut shaped pastry with sweet red bean filling and bits of walnut.) The rest stops that travel eastward from Seoul to the mountainous Gangwon-do Province also tend to serve pan-fried fingerling potatoes, as Gangwon-do is known for its delicious, chewy potatoes.
When TK took his first long road trip in the U.S.--from Los Angeles to Grand Canyon--he was incredibly disappointed at the West Coast freeway rest stops, which are nothing more than a bathroom in the desert flanked by a few dingy vending machines. The East Coast rest stops are marginally better, but they don't serve udon noodles. Pity, because rest stop udon is fantastic.
Got a question or a comment for the Korean? Email away at askakorean@gmail.com.
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