Dwenjang Chigae

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon sesame oil
• 1/2 lb steak, thinly sliced
• 6 cups water
• 2 tablespoons red chili paste (aka kochujang, a spicy korean chili paste)
• 4 tablespoons soybean paste (aka dwenjang, a korean fermented soybean paste)
• 1 tablespoon hot red pepper flakes
• 2 tablespoons minced fresh garlic cloves
• 1 medium potato, thinly sliced
• 1 yellow squash, sliced 1/2 inch thick
• 2 medium carrots, sliced thinly
• 1 medium onion, sliced
• 4 green onions, sliced
• 2 chilies or 2 jalapenos, sliced
• 2 (10 ounce) packages extra firm tofu, cubed

Recipe

• 1 in a large pot, heat sesame oil over medium heat. add beef and saute until cooked through, about 4 minutes.
• 2 add water and bring to a boil. once boiling, add the pastes and chili powder and stir until dissolved.
• 3 add the garlic and potato, and cook on medium high heat for 5 minutes.
• 4 add the rest of the vegetable and tofu, and simmer for 10-15 minutes. stir gently to avoid crumbling the tofu.
• 5 serve with rice and kim chee.