Korean-style Tofu, Vegetable, and Beef Stew

Korean-style Tofu, Vegetable, and Beef Stew
Photo by Alex Farnum

Ingredients

  • 3 teaspoons Asian sesame oil, divided
  • 1 pound soft or medium water-packed tofu (not "silken"), cut into 1/2- by 1-in. rectangles
  • 2 tablespoons finely chopped garlic
  • 4 tablespoons Korean fermented soybean paste (doenjang)* or Japanese akamiso (red miso)
  • 5 green onions, halved lengthwise and cut into 2-in. pieces
  • 1 pound soft or medium water-packed tofu (not "silken"), cut into 1/2- by 1-in. rectangles
  • 2 tablespoons finely chopped garlic
  • + 17 more ingredients
    • 6 cups reduced-sodium beef stock
    • ½ pound large yellow zucchini, halved lengthwise and thinly sliced
    • 1 pound napa cabbage, cut into 1/2-in.-thick slices
    • 6 cups reduced-sodium beef stock
    • ½ cup daikon radish, halved lengthwise and thinly sliced
    • 1 teaspoon plus 1 tbsp. reduced-sodium soy sauce
    • 5 ounces ground beef
    • 4 dried red chiles, split open
    • 4 dried red chiles, split open
    • ½ cup daikon radish, halved lengthwise and thinly sliced
    • 5 ounces ground beef
    • 5 green onions, halved lengthwise and cut into 2-in. pieces
    • 3 teaspoons Asian sesame oil, divided
    • ½ pound large yellow zucchini, halved lengthwise and thinly sliced
    • 1 pound napa cabbage, cut into 1/2-in.-thick slices
    • 1 teaspoon plus 1 tbsp. reduced-sodium soy sauce
    • 4 tablespoons Korean fermented soybean paste (doenjang)* or Japanese akamiso (red miso)

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 s...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network