Toenjang Tofu and Vegetable Stew

Ingredients

• water
  3 cups
• toenjang

  or to taste
  6 tbsp
• kelp strip

  about 1 inch by 6 inches long, optional
  1 unit
• pyogo or shiitake mushrooms

  thinly sliced
  ¼ lb
• garlic

  crushed and finely chopped
  5 cloves
• 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
  1 lb
• summer squash

  or hobak, sliced into 1x1½x¼-inch pieces
  ½ lb
• Korean green onions or 4 scallions

  white and pale green parts only, cut diagonally into ¼-inch-long pieces
  2 large
• hot green Korean pepper or jalapeño

  seeded, deribbed and cut diagonally into ¼-inch-long pieces
  1 unit
• hot red Korean pepper or ½ red bell pepper

  seeded, deribbed and cut diagonally into ¼-inch-long pieces
  1 unit
• sesame oil
  1 tbsp