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

Name: Korean-style Tofu, Vegetable, and Beef Stew Recipe – Sunset Magazine
Total time: 50 min
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

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Korean-style Tofu, Vegetable, and Beef Stew

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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