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Total Time
50 Mins
Yield
Serves 4 to 6
Photo: Alex Farnum; Styling: Karen Shinto

How to Make It

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.

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