Put a couple tsp of chinese chili garlic paste in lieu to chiles and v small turnips instead of daikon for the texture. Surprisingly tasty. A keeper recipe for family meals.
Korean-style Tofu, Vegetable, and Beef Stew
Photo: Alex Farnum; Styling: Karen Shinto
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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
- 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
- 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.
- *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.
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