Korean-Style Tofu, Vegetable, And Beef Stew

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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

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