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 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


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


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


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


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


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


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


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