Dwenjang Chigae

This is the spicy Korean version of beef stew. My boyfriend is Korean, so I tweaked a recipe from his mother until I came up with this. According to him, it is better than what you get in Korea! You can adjust the spice of the dish with the chili paste (which is easily found in any asian market). I usually make mine without the beef, although it is great either way. This is best served with hot rice and kim chee. Enjoy!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

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.