Korean-style Tofu, Vegetable, and Beef Stew

Time: 50 minutes. This rustic soup, called doenjang jjigae in Korean, is pure comfort in a bowl.

Total Time: 50 minutes
Yield: Serves 4 to 6

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 "silken"), cut into 1/2- by 1-in. rectangles
• 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

Preparation

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 stir to dissolve. Stir in garlic and chiles and bring to a boil, covered.

3. Add tofu, cabbage, zucchini, daikon, and two-thirds of the green onions; return to a boil, then lower heat and simmer, covered, until everything is tender, at least 5 minutes. Meanwhile, if using Japanese red miso, whisk with 1/2 cup hot broth. Stir miso broth, remaining green onions, and reserved beef into stew just before serving.

*Find at Korean markets. Japanese akamiso is available at gourmet grocery stores; you could also use white miso in a pinch.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

273 (53% from fat)

Protein:

20g

Fat:

16g (sat 4.7)

Carbohydrate:

14g

Fiber:

2.2g

Sodium:

1046mg

Cholesterol:

39mg