Dwenjang Chigae (spicy beef stew)

Dwenjang Chigae (spicy beef stew)
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  • 1 tablespoon sesame oil
  • 1lb steak, thinly sliced
  • 6 cups water
  • 2 tablespoons red chili paste
  • 4 tablespoons 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 kimchi.
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