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Korean-style Tofu, Vegetable, and Beef Stew

Photo: Alex Farnum; Styling: Karen Shinto
Total time 50 mins
Yield Serves 4 to 6
Time: 50 minutes. This rustic soup, called doenjang jjigae in Korean, is pure comfort in a bowl.


  • 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

Nutrition Information

  • calories 273
  • caloriesfromfat 53 %
  • protein 20 g
  • fat 16 g
  • satfat 4.7 g
  • carbohydrate 14 g
  • fiber 2.2 g
  • sodium 1046 mg
  • cholesterol 39 mg

How to Make It

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

  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.

  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.

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

  5. Note: Nutritional analysis is per serving.