Dwenjang Chigae

Name: Dwenjang Chigae
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
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

Submitted by Jaudon

"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!"

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Ready In:: 40mins
Ingredients:: 14
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

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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Reviews

PERFECT! This was so, so good. It tasted just like my mom's. I added an extra TB each of dwenjahng & red pepper flakes, and decreased amount of tofu used to 1 package. Thanks for sharing this recipe! It really tastes exactly like it should :)

Kona K