- 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
- 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
Toss beef with 1 tsp. each soy sauce and sesame oil and cook, stirring, over medium heat in a small saucepan. Set aside.
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.
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.
*Find at Korean markets. Japanese akamiso is available at gourmet grocery stores; you could also use white miso in a pinch.
Note: Nutritional analysis is per serving.