Dwenjang Chigae (Bean Paste Stew with Beef & Vegetables)

 
Dwenjang Chigae is a stew made from Korean dwenjang.  This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes. It usually contains a variety of vegetables and several shellfish including small mussels, clams, shrimp and/or anchovies.
Recipe Ingredients :

• 8 oz beef - sliced
• ½ squash - cut in half, slice 1/2 inch thick
• 4 oz carrot - sliced
• 1/2 onion - sliced
• 1 medium potato - quartered, then slice 1/2 inch thick
• 2 green onions - chopped
• 2 chilies - sliced
• 10 oz tofu (cubed)
• 4 tbsp dwenjang (fermented soybean paste)
• 1 tbsp kochujang (red chili pepper paste)
• 1 tbsp kochukaru (red chili pepper flakes)
• 1 tbsp minced garlic
• 1 tsp sesame oil
• Shellfish - mussels, shrimps, etc. (optional)
• 3 - 3 ½ cups of water

Cooking Directions:

• In a pot, add sesame oil, sauté beef. Add water, bring to a boil
• Mix around dwenjang, kochujang, and kochukaru.
• Add minced garlic and potato, cook on a medium-high heat for 5 minutes.
• Add rest of the vegetables and tofu. Cook for another 1-2 minute.
• Serve with rice.