Ingredients Edit

Directions Edit

  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.

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