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 ==
# Pour water in large deep skillet with domed cover.
# Add toenjang, and stir to dissolve.
# Add kelp, if using, mushrooms and garlic.
# Bring to a boil over medium-high heat.
# Place bean curd, cabbage, radish and squash in skillet in pinwheel pattern.
# Cover, bring to a boil and cook about 10 minutes.
# Place green onions and peppers evenly between other ingredients, and cover again.
# Cook for several seconds, or until green onions and peppers become fragrant and colors turn bright.
# Cook stew no longer than 15 minutes total.
# Drizzle sesame oil over ingredients just before removing from heat.
# Serve immediately.
Category:Daikon Recipes
Category:Jalapeno pepper Recipes
Category:Kombu Recipes
Category:Napa cabbage Recipes
Category:Red bell pepper Recipes
Category:Shiitake mushroom Recipes
Category:Summer squash Recipes