Doenjang jjigae Korean beef stew

Ingredients

• 1 tbsp toasted sesame oil
• 1 tbsp vegetable oil
• 200g/7oz steak (bavette, ribeye, sirloin or rump all work well), sliced thinly into strips
• 3 garlic cloves, crushed
• 3 tbsp doenjang (Korean fermented bean paste)
• 2 tsp gochujang (Korean red chilli paste)
• 1 tsp gochugaru (Korean red pepper flakes)
• 3 tbsp fish sauce
• ½ onion, chopped (about 1cm/½in thick)
• 150g/5½oz potatoes, cut into bite-sized chunks
• 200g/7oz courgette, quartered and cut into bitesize chunks
• 200g/7oz firm tofu, cubed into bitesize pieces
• 100g/3½oz mushrooms (any type), quartered or roughly sliced
• 2 jalapeño chillies, sliced
• 2 spring onions, sliced (reserve some for garnish)
• sea salt flakes, to taste
• steamed short-grain rice, to serve

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