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
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.
Delicious! I used a few shakes of ground red pepper instead of the chili peppers. Next time I might add some swiss chard or spinach. I was able to find the doenjang at the grocery store near the sushi counter. This tasted like things I've eaten at Korean restaurants.
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