Ingredients:

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 dwenjang (Korean bean paste)
1 tbsp gochoojang (Korean chili paste)
1 tbsp gochoogaroo (Korean chili powder)
1 tbsp minced garlic, 1 tsp sesame oil

Method

In a pot, add sesame oil, saute beef.Add water, bring to a boil.Mix around dwenjang (Korean bean paste), gochoojang (Korean chili paste), gochoogaroo (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.

How visitors found this page:

• bean paste jjigae recipe
• bean paste pot stew recipe
• Korean bean paste stew
• korean bean paste stew beef
• korean bean stew recipes
• korean Chilli Potato stew
• recipe korean bean paste stew