Dwenjang Chigae - cooking recipe

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

Preparation

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.