Korean-Style Tofu, Vegetable, And Beef Stew Recipe

Name: Korean-Style Tofu, Vegetable, And Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
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.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Korean-Style Tofu, Vegetable, And Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean-Style Tofu, Vegetable, And Beef Stew

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