Directions

1. 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.
2. 2. Put the remaining sesame oil in a broad skillet or flameproof casserole with a lid over medium-high heat.
3. 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.
4. 4. Stir in the chiles and cook for another minute. Remove with a slotted spoon.
5. 5. Add the meat and its marinade to the skillet and cook for about 2 minutes, stirring.
6. 6. 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).
7. 7. Bring almost to a boil, then lower the heat and cover; cook the mixture gently until the meat is fairly tender, about 20 minutes. (You can prepare the dish to this point several hours in advance, cover, and set aside until you're ready to eat, then reheat; or cover and refrigerate overnight before reheating.) Garnish and serve.