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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.
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2
Put the remaining sesame oil in a broad skillet or flameproof casserole with a lid over medium-high heat.
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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.
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4
Stir in the chiles and cook for another minute.
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5
Remove with a slotted spoon.
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6
Add the meat and its marinade to the skillet and cook for about 2 minutes, stirring.
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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).
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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.
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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.)
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10
Garnish and serve.
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11
Lighter and spicier: Reduce the meat to 1/2 pound.
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12
In step 3, add 1 cup chopped kimchi (page 444; also available at most Asian markets) along with the vegetables.
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13
When the meat is done, add 1/2 to 3/4 pound firm tofu, cut into 1/2- to 1-inch cubes.
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14
Heat through gently and serve as directed.
