Korean-style Tofu, Vegetable, and Beef Stew

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

Ingredients

  • ½ pound large yellow zucchini, halved lengthwise and thinly sliced
  • 6 cups reduced-sodium beef stock
  • 1 pound napa cabbage, cut into 1/2-in.-thick slices
  • 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)
  • ½ cup daikon radish, halved lengthwise and thinly sliced
  • + 17 more ingredients
    • ½ pound large yellow zucchini, halved lengthwise and thinly sliced
    • 4 tablespoons Korean fermented soybean paste (doenjang)* or Japanese akamiso (red miso)
    • 1 teaspoon plus 1 tbsp. reduced-sodium soy sauce
    • 5 green onions, halved lengthwise and cut into 2-in. pieces
    • 5 green onions, halved lengthwise and cut into 2-in. pieces
    • 2 tablespoons finely chopped garlic
    • ½ cup daikon radish, halved lengthwise and thinly sliced
    • 1 teaspoon plus 1 tbsp. reduced-sodium soy sauce
    • 4 dried red chiles, split open
    • 4 dried red chiles, split open
    • 3 teaspoons Asian sesame oil, divided
    • 1 pound napa cabbage, cut into 1/2-in.-thick slices
    • 6 cups reduced-sodium beef stock
    • 3 teaspoons Asian sesame oil, divided
    • 5 ounces ground beef
    • 5 ounces ground beef
    • 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...

View full recipe at My Recipes

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