Korean-style Tofu, Vegetable, and Beef Stew

Photo: Alex Farnum; Styling: Karen Shinto

Time: 50 minutes. This rustic soup, called doenjang jjigae in Korean, is pure comfort in a bowl.

Yield: Serves 4 to 6
Total:
Recipe from Sunset

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Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 53%
  • Protein: 20g
  • Fat: 16g
  • Saturated fat: 4.7g
  • Carbohydrate: 14g
  • Fiber: 2.2g
  • Sodium: 1046mg
  • Cholesterol: 39mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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