Dwenjang Chigae

Recipe by Jaudon
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon sesame oil
  • 12
    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)
  • 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
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DIRECTIONS

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