My mom is a dedicated enthusiast of Korean dramas. She finds time to fit in a show while she washes dishes, irons clothes, runs on a treadmill. The lady taught herself to speak Korean simply by watching K-dramas with Japanese subtitles. I have to admit, I’m pretty impressed.

She pushed one of her favorite series on me. It was the story of a girl chef and a boy who needed a girlfriend for hire. Admittedly, I got wrapped up in that one, 95 percent for the cakes she baked and 5 percent for the terribly cheesy dialogue that really did charm me.

That was the first time I’d seen Korean food that wasn’t barbecue takeout. I’ve had plenty of stone-pot bi bim bap and meat jun, of course, but I was exposed to much more than bottomless bowls of kimchee.

There’s one part in the series where a handsome, rich, single man was sick (but still had perfectly tousled hair), and the chef-fake girlfriend took over some porridge. I was riveted. He loved it. I loved it. I had to have some of that porridge. Later, on another episode, a bright, flaming-red stew was served. In both cases, the characters actually seemed to be crying over the deliciousness of the food. Best review of a dish, ever.

One thing is clear. The only allure for me in these Korean dramas is the food. I finally got to try some of that fiery-looking red stew, and I was so pleased with the comforting, bubbling broth that I went out for more on a rainy evening. Then I went back again. And again.

And that’s when I started researching recipes so I could make this spicy, almost creamy tofu stew for myself. As it turns out, it’s not difficult, but there are a number of fishy components that might stop some from trying it out.

This is a simpler, friendlier version, until you’re ready to be brave and start learning Korean yourself.

Simple Sundubu Jjigae

• 1 tablespoon cooking oil
• 1/2 onion, sliced pole to pole and in half again
• 1/2 teaspoon salt
• 4 cloves garlic, sliced
• 2 heaping teaspoons kochujang (Korean red pepper paste)
• 1 teaspoon kochugaru (Korean red pepper powder)
• 3/4 cup kim chee, chopped
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 14 ounces Silken soft tofu, drained
• 6 ounces thinly sliced pork belly
• 2 to 3 eggs
• 3 tablespoons green onion, thinly sliced, light and green parts only

In medium pan over medium-high, heat oil. Add onion and salt, and stir with a wooden spoon until softened and beginning to become translucent, but not browned.

Lower heat to medium. Add the garlic and kochujang and stir for 1 minute. Add the kochugaru, kim chee and chicken broth. Bring to a simmer and add soy sauce and sugar.

With a large metal serving spoon, scoop tofu into the soup and make sure it is immersed in the soup.

In pan, cook pork belly until browned on both sides. Set aside.

When soup is simmering, make several pockets (swirl to make whirlpool) in soup to drop in eggs. Cook until whites are just set.

Divide pork among 3 bowls. Ladle soup over meat and carefully transfer each egg. Sprinkle with green onions. Serve while hot. Serves 2 to 3.

Approximate nutritional information, per serving (based on 3 servings and 3 eggs): 520 calories, 43 g fat, 14 g saturated fat, 230 mg cholesterol, greater than 1800 mg sodium, 10 g carbohydrate, 1 g fiber, 5 g sugar, 20 g protein