Everyone has their own version of this very common and home-style stew, which can be eaten simply with banchan. Here's one variation.
2 oz small piece of beef tip round roast
3-4 tbsp fermented bean paste (doenjang 된장) - available at Korean grocery stores
2 tsp sesame oil
1 l/2 cup water
1 tsp anchovy powder (myulchigaru 멸치가루)
l/2 yellow onion, cut into small pieces
1 potato, cut into small squares
1 tsp hot pepper powder (gochugaru 고추가루)
1 tsp hot pepper paste (gochujang 고추장)
l/2 zucchini, cut small squares
4 cloves of garlic, minced
1 jalapeno, seeds removed and sliced
l/2 pk of 19 oz size) bean curd (dubu 두부)
2 stalks green onion, cut small
Slice all of the vegetables -- peel and chop the onion, potato; quarter the zucchini (leave the skin on); chop the green onions, mince the jalapeno and the garlic. Slice the bean curd (dubu).
In a small (2 qt) sauce pan, brown the meat with sesame oil. Stir in 1 1/2 cups of water. Add 3-4 tbsps of the fermented bean paste (doenjang 된장) -- depending on how strong your doenjang tastes, you may need more or less. Taste the broth and see before adding more. Add the anchovy powder (myulchigaru), yellow onion, and potatoes – boil until potatoes are half cooked. Add the hot pepper powder and paste, garlic, jalapeno and zucchini.
Bring the stew to a 2nd boil. Add the bean curd and the green onion and cook for 10 min. Add salt to taste if necessary. You can garnish with sliced red bell pepper (optional).