Korean-style Tofu, Vegetable, and Beef Stew

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

Ingredients

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

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