Korean-Style Tofu, Vegetable, And Beef Stew

• 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
• 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

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.
4. *Find at Korean markets. Japanese akamiso is available at gourmet grocery stores; you could also use white miso in a pinch.
5. Note: Nutritional analysis is per serving.

ground beef, soy sauce, asian sesame oil, beef stock, soybean paste, garlic, red chiles, water, cabbage, yellow zucchini, daikon radish, green onions

Taken from www.myrecipes.com/recipe/korean-style-tofu-vegetable-beef-stew (may not work)