Sundubu Jjigae (Korean Tofu Soup)


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

For Broth:

For Tofu:

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

For Broth:

For Tofu:

*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Steel 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

1

Preheat the food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.

2

Slice beef thinly and cut green onions into small diagonal pieces.

3

Heat sesame oil in a saucepan over medium heat, then sauté beef and green onions for 1 minute.

4

Add optional Korean chili powder, gochujang, soy sauce, salt, sugar, garlic powder and ingredients for the broth. Stir to mix.

5

Scoop tofu with a spoon and add to the saucepan. Bring to a boil and turn heat off.

6

Discard hot water from the food jar, fill with prepared soup from step 5 until 1 cm below the ridge and close lid.

7

Make sure to consume within 6 hours to prevent from spoiling. Enjoy!