Dwenjang Chigae

• 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

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.

sesame oil, steak, water, red chili paste, soybean paste, hot red pepper, fresh garlic, potato, yellow squash, carrots, onion, green onions, chilies

Taken from www.food.com/recipe/dwenjang-chigae-294149 (may not work)