Dwen jang jji ge (Korean bean paste stew with beef and vegetables)
serves 4
8 oz beef, sliced |
1/2 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 dwen jang (Korean bean paste) |
1 tbsp go choo jang (Korean chili paste) |
1 tbsp go choo ga roo (Korean chili powder) |
1 tbsp minced garlic |
1 tsp sesame oil |
In a pot, add sesame oil,
saute beef.
Add water, bring to a boil.
Mix around dwen jang (Korean bean paste), go
choo jang (Korean chili paste), go choo ga roo (Korean chili powder).
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.
cool tip !
"Dwen Jang" is Korean bean paste.
It is similar to Japanese Miso, but has much more deep flavor.