Sundubu Jjigae (Korean Tofu Soup)

[For 12 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1):

• 0.15 lb. beef chuck stew meat
• 1 stalk green onion
• 1 tsp. dark sesame oil
• 1/8 tsp. Korean red chili pepper powder (optional)
  
• 1 tsp. gochujang (Korean red chili pepper paste)
• 1/2 tsp. soy sauce
• 1/4 tsp. salt
• 1/4 tsp. sugar
• 1/4 tsp. garlic powder

For Broth:

• 1 tsp. Korean soup stock powder with 6 oz. water
  (may substitute with 1/2 tsp. onion powder, 2 oz. clam juice and 4 oz. beef broth)

For Tofu:

• 4 oz. extra soft or soft tofu, drained

[For 17 oz. Zojirushi Stainless Steel Food Jars]
Ingredients (serves 1): 

• 0.2 lb. beef chuck stew meat
• 2 stalks green onion
• 1 tsp. dark sesame oil
• 1/8 tsp. Korean red chili pepper powder (optional)
• 1 -1/2 tsp. gochujang (Korean red chili pepper paste)
• 1/2 Tbsp. soy sauce
  
• 1/3 tsp. salt
• 1/3 tsp. sugar
• 1/3 tsp. garlic powder

For Broth:

• 1/2 Tbsp. Korean soup stock powder with 8 oz. water
  (may substitute with 1 tsp. onion powder, 3 oz. clam juice and 5 oz. beef broth)

For Tofu:

• 6 oz. extra soft or soft tofu, drained

*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes. 

*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst