Korean-style Tofu, Vegetable, and Beef Stew

Ingredients

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

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...

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