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.