Michael Natkin's Kimchi Jigae with Shiitake and Daikon

Warm four serving bowls in a low (200°F) oven. Peel the daikon. Cut it in half lengthwise, then cut 1⁄4-inch half-moons until you have 2 cups. Reserve the rest for another use. Heat a large (at least 4-quart) saucepan over medium-high heat. Add 2 tablespoons of the toasted sesame oil. When it is hot, add the daikon and sauté for 1 minute. Add the shiitake and onion, and sauté until the onion begins to soften, about 2 minutes more. Add the ginger, garlic, kimchi, kochujang, and miso, and stir. Cook for about 5 minutes, stirring occasionally. Don’t worry if the kochujang and miso start as big blobs; after a few minutes they will soften and dissolve. Add the soy sauce and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce has thickened slightly and the flavors have begun to meld, about 15 minutes. Taste and adjust seasoning. If you’d like it to be spicier, you can add more kimchi or kochujang, or, if desired, a bit of powdered chile pepper or hot red pepper flakes. Gently stir in the tofu and simmer for 5 more minutes. Divide among the serving bowls, garnish with an additional drizzle of sesame oil and the scallions, and serve immediately.