Korean-style Tofu, Vegetable, and Beef Stew

5 ounces ground beef

1 teaspoon plus 1 tbsp. reduced-sodium soy sauce

3 teaspoons Asian sesame oil, divided

6 cups reduced-sodium beef stock

4 tablespoons Korean fermented soybean paste (doenjang)* or Japanese akamiso (red miso)

2 tablespoons finely chopped garlic

4 dried red chiles, split open

1 pound soft or medium water-packed tofu (not

1 pound napa cabbage, cut into 1/2-in.-thick slices

1/2 pound large yellow zucchini, halved lengthwise and thinly sliced

1/2 cup daikon radish, halved lengthwise and thinly sliced

5 green onions, halved lengthwise and cut into 2-in. pieces

Step 1

Toss beef with 1 tsp. each soy sauce and sesame oil and cook, stirring, over medium heat in a small saucepan. Set aside.

Step 2

Put stock, 1 tbsp. soy sauce, and 2 tsp. sesame oil in a large, heavy pot. Add fermented soybean paste (if using Japanese red miso instead, add just before serving) and stir to dissolve. Stir in garlic and chiles and bring to a boil, covered.

Step 3

Add tofu, cabbage, zucchini, daikon, and two-thirds of the green onions; return to a boil, then lower heat and simmer, covered, until everything is tender, at least 5 minutes. Meanwhile, if using Japanese red miso, whisk with 1/2 cup hot broth. Stir miso broth, remaining green onions, and reserved beef into stew just before serving.

Step 4

*Find at Korean markets. Japanese akamiso is available at gourmet grocery stores; you could also use white miso in a pinch.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 273Calories from Fat 53

% Daily Value *
Total Fat 16g25%

Saturated Fat 4.7g24%
Cholesterol 39mg13%
Sodium 1046mg44%
Total Carbohydrate 14g5%

Dietary Fiber 2.2g9%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Korean-style Tofu, Vegetable, and Beef Stew