Dwenjang chigae is a traditional soup-based dish, primarily made from dwenjang (soybean paste) that is regarded as one of the representative dishes of Korea. It usually contains a variety of vegetables, including but not limited to, slices of mushrooms, zucchinis, onions, tofu (bean curd), and red/green chili peppers. Additionally, tofu along with several shellfish including small mussels, clams, shrimp and/or anchovies are can also be added to enhance its flavors. This soup is often served alongside rice as a meal during lunch or dinner but it can also be served with a main course like galbi or other meat dishes.   RECIPE INGREDIENTS 8 oz beef - sliced ½ squash - cut in half, slice ½ inch thick 4 oz carrot - sliced ½ onion - sliced 1 medium potato - quartered, then slice 1/2 inch thick 2 green onions - chopped 2 chilies - sliced 10 oz tofu (cubed) 4 tbsp dwenjang (fermented soybean paste) 1 tbsp gochujang (red chili pepper paste) 1 tbsp gochugaru (red chili pepper flakes) 1 tbsp minced garlic 1 tsp sesame oil Shellfish - mussels, shrimps, etc. (optional) 3 - 3½ cups of water COOKING DIRECTIONS In a pot, add sesame oil, sauté beef. Add water, bring to a boil. Mix around dwenjang, gochujang, and kochukaru. Add minced garlic and potato, cook on a medium-high heat for 5 minutes. Add rest of the vegetables and tofu. Cook for another 1-2 minute. Serve with rice.