Korean-style Tofu, Vegetable, and Beef Stew Recipe – Sunset Magazine

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