Korean-style Tofu, Vegetable, and Beef Stew

Ingredients

• 6 cups beef stock reduced-sodium
• 0.5 cup daikon radish halved lengthwise thinly sliced
• 2 tablespoons garlic finely chopped
• 5  green onions halved lengthwise cut into 2-in. pieces
• 5 ounces ground beef 
• 4 tablespoons japanese akamiso red (doenjang) ( miso)
• 1 teaspoon soya sauce reduced-sodium
• 1 pound napa cabbage cut into 1/2-in.-thick slices
• 4  chiles dried split red
• 3 teaspoons asian sesame oil divided
• 1 pound water-packed tofu soft
• 0.5 pound zucchini yellow halved lengthwise thinly sliced

Equipment

• sauce pan
• whisk
• pot

Directions

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.
3. 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.
4. 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.
5. *Find at Korean markets. Japanese akamiso is available at gourmet grocery stores; you could also use white miso in a pinch.