Dwenjang Chigae (spicy beef stew)

Ingredients: 

• 1 tablespoon sesame oil
• ¹⁄₂ lb 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

Directions:

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.