Beef Stew with Bean Paste

Directions

1. 1
   Marinate the meat in a mixture of the garlic, soy sauce, and 1 tablespoon of the sesame oil while you prepare the other ingredients.
2. 2
   Put the remaining sesame oil in a broad skillet or flameproof casserole with a lid over medium-high heat.
3. 3
   Add the potato, onion, and carrots and cook, stirring occasionally, until the onion is softened and the potato and carrots begin to brown, about 10 minutes.
4. 4
   Stir in the chiles and cook for another minute.
5. 5
   Remove with a slotted spoon.
6. 6
   Add the meat and its marinade to the skillet and cook for about 2 minutes, stirring.
7. 7
   Return the vegetable mixture to the pan and stir once or twice, then add the go chu jang and about 1 cup water (or use stock).
8. 8
   Bring almost to a boil, then lower the heat and cover; cook the mixture gently until the meat is fairly tender, about 20 minutes.
9. 9
   (You can prepare the dish to this point several hours in advance, cover, and set aside until youre ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
10. 10
    Garnish and serve.
11. 11
    Lighter and spicier: Reduce the meat to 1/2 pound.
12. 12
    In step 3, add 1 cup chopped kimchi (page 444; also available at most Asian markets) along with the vegetables.
13. 13
    When the meat is done, add 1/2 to 3/4 pound firm tofu, cut into 1/2- to 1-inch cubes.
14. 14
    Heat through gently and serve as directed.