Sundubu Egg Rice Bowl

20260209, #BreakfastDiary 1639, -10°C/clear The microwave is a convenient kitchen appliance born from an accidental discovery in the 1940s. Yet controversy over its safety has never quite gone away - for instance, Swiss scientist Hans Hertel claimed that microwaved food causes a drop in hemoglobin and a rise in LDL cholesterol, and rumors spread widely about microwaved food destroying nutrients, generating carcinogens, weakening immunity, and disrupting hormones. However, after thorough investigation by agencies like Korea's National Radio Research Agency and the Ministry of Food and Drug Safety, the consensus for now is that there isn't sufficient scientific evidence for these claims. Made entirely in the microwave, 480kcal, Sundubu Egg Rice Bowl.

1/2 bowl rice, 1T chopped scallion, 1 pack soft tofu (sundubu), 1 egg, (seasoning) 1T chopped green onion, 2T soy sauce, 1T sugar, 1T red pepper flakes, 1T sesame oil

1. Pour 1/2 cup water into a cup, crack in an egg, poke a small hole in the yolk with a skewer, then microwave for 1 minute. A (somewhat clumsy) poached egg is complete. 2. Put the sundubu on a plate. Mix 1T chopped green onion, 2T soy sauce, 1T sugar, 1T red pepper flakes, and 1T sesame oil, and spoon it over the sundubu. Microwave for 2 minutes. 3. Layer the sundubu, poached egg, and chopped scallion over a bowl of rice in that order. A drizzle of sesame oil or a sprinkle of sesame seeds would be nice too.

Inspired by @dasol2___