Chamnamul Dubu-guk (Korean Pimpinella Tofu Soup)
Quick answer
Chamnamul dubu-guk is the herb-forward Korean tofu soup in the dubu-guk family, built around chamnamul, or Korean pimpinella greens, in anchovy-kelp stock.
What makes this special
- Chamnamul dubu-guk is the herb-forward Korean tofu soup built around pimpinella and tender tofu.
- Pimpinella added last minute keeps its grassy aroma sharp
- Tofu simmers 4 minutes, fully absorbing the anchovy broth
Key ingredients
Core cooking flow
- 1 Wash 90 g chamnamul under running cold water, swishing to remove grit.
- 2 Cut 180 g firm tofu into 2 cm cubes and let it drain briefly in a sieve.
- 3 Pour 850 ml anchovy-kelp stock into a pot and bring it to a full boil over high heat.
Chamnamul dubu-guk is the herb-forward Korean tofu soup in the dubu-guk family, built around chamnamul, or Korean pimpinella greens, in anchovy-kelp stock. Tofu goes in first and simmers for four minutes, absorbing the savory broth before the seasoning of soup soy sauce and salt is added. The chamnamul enters only at the end, kept barely long enough to wilt so its sharp, grassy fragrance stays intact rather than cooking off. The herbal edge of the greens cuts through the mild tofu and gives this clear soup a fresher profile than plain dubu-jangguk.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 90 g chamnamul under running cold water, swishing to remove grit.
Shake off excess water, trim any tough ends, and cut the stems and leaves into 5 cm lengths so they wilt evenly at the end.
- 2Season
Cut 180 g firm tofu into 2 cm cubes and let it drain briefly in a sieve.
Move the pieces gently, because broken tofu clouds the clear broth and absorbs seasoning unevenly.
- 3Control
Pour 850 ml anchovy-kelp stock into a pot and bring it to a full boil over high heat.
Add 0.5 tbsp minced garlic, then boil about 1 minute until the sharp raw smell softens.
- 4Control
Slide in the tofu, lower to medium heat, and simmer gently for 4 minutes.
Keep the surface bubbling lightly rather than rolling hard, so the tofu absorbs broth without breaking apart.
- 5Season
Season first with 1 tbsp soup soy sauce, taste the broth, then adjust with 0.3 tsp salt.
Add the salt gradually, because the stock and soy sauce already carry savoriness and salinity.
- 6Finish
Add the chamnamul and 0.5 stalk sliced green onion, then simmer only 1 minute.
When the greens are bright and just wilted, finish with 0.1 tsp black pepper and serve immediately.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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