Toenjang Tofu and Vegetable Stew

Ingredients

 * 3 cups water
 * 6 tbsp toenjang, or to taste
 * 1 kelp strip, about 1 inch by 6 inches long, optional
 * ¼ lb pyogo or shiitake mushrooms, thinly sliced
 * 5 cloves garlic, crushed and finely chopped
 * 1 lb medium-medium-firm bean curd, sliced into 1x1½x¼-inch pieces
 * 1 lb napa cabbage, cut into 1x1½-inch-long pieces
 * 1 lb sweet Korean radish or Japanese daikon, peeled and sliced into 1x1¼x¼-inch pieces
 * ½ lb summer squash, or hobak, sliced into 1x1½x¼-inch pieces
 * 2 large Korean green onions or 4 scallions, white and pale green parts only, cut diagonally into ¼-inch-long pieces
 * 1 hot green Korean pepper or jalapeño, seeded, deribbed and cut diagonally into ¼-inch-long pieces
 * 1 hot red Korean pepper or ½ red bell pepper, seeded, deribbed and cut diagonally into ¼-inch-long pieces
 * 1 tbsp sesame oil

Directions

 * 1) Pour water in large deep skillet with domed cover.
 * 2) Add toenjang, and stir to dissolve.
 * 3) Add kelp, if using, mushrooms and garlic.
 * 4) Bring to a boil over medium-high heat.
 * 5) Place bean curd, cabbage, radish and squash in skillet in pinwheel pattern.
 * 6) Cover, bring to a boil and cook about 10 minutes.
 * 7) Place green onions and peppers evenly between other ingredients, and cover again.
 * 8) Cook for several seconds, or until green onions and peppers become fragrant and colors turn bright.
 * 9) Cook stew no longer than 15 minutes total.
 * 10) Drizzle sesame oil over ingredients just before removing from heat.
 * 11) Serve immediately.