Steps

1. Prepare a deep, microwave-safe bowl.
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2. Spoon 150g tofu into the bowl.
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3. Next, add 100g kimchi. If the pieces are large, add them as is without cutting.
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4. Tear 100g pork belly by hand and add it. Pro Tip! Pork belly or pork loin is recommended as it tends to stay tender when cooked in the microwave.
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5. Grate 1/2 clove garlic or add it from a tube.
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6. Pour in 150ml water.
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7. Add 1 tsp Hondashi, 1 tsp soy sauce, and 1 1/2 tsp sesame oil. Pro Tip! Bonito dashi and kimchi are a perfect match, creating an authentic jjigae soup.
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8. Cover the bowl with plastic wrap and microwave at 600W for 6 minutes 30 seconds. Pro Tip! If you're concerned about overflowing, use a larger bowl.
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9. After heating, check with chopsticks to ensure the pork belly isn't clumped together.
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10. Garnish with scallions to taste and serve immediately while hot.
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11. If you want to adjust the spiciness or richness, add chili oil, miso, sugar, etc.
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12. To make the finishing porridge (zosui), leave a little bit of the ingredients or, after finishing them, add 100-120g cooked rice to the remaining broth. Pro Tip! Using warm rice will result in a better finish.
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13. Submerge the rice in the broth and crack 1 egg on top.
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14. Microwave without plastic wrap for 1 minute 30 seconds.
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15. If the egg is soft-boiled, stir it gently. If you prefer it well-cooked, heat for an additional time.
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16. Season with salt to taste. Sprinkle with cheese if desired.
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