Korean Bok Choy Soybean Paste Soup
Quick answer
Cheonggyeongchae doenjang-guk is a Korean soybean paste soup built on anchovy-kelp stock, featuring bok choy, zucchini, and tofu.
What makes this special
- Cheonggyeongchae doenjang guk highlights the crisp, juicy stems of bok choy in a savory soybean and tofu soup.
- Bok choy's juicy sweetness reads differently from spinach or napa
- Straining the doenjang through a sieve keeps the broth clear and smooth
Key ingredients
Core cooking flow
- 1 Wash 300g bok choy well, especially around the base where grit collects.
- 2 Slice 120g zucchini into 0.5cm half-moons so it softens without falling apart.
- 3 Pour 1200ml anchovy-kelp stock into a pot and press 2.5 tablespoons doenjang...
Cheonggyeongchae doenjang-guk is a Korean soybean paste soup built on anchovy-kelp stock, featuring bok choy, zucchini, and tofu. Unlike napa cabbage or spinach, bok choy brings a crisp, juicy stem alongside soft leaves, and it adds a mild, clean sweetness to the broth that differs from the earthier notes of Korean brassicas. The stock simmers first with onion and garlic for six minutes to build an aromatic base, and the doenjang is pressed through a sieve so it dissolves evenly without leaving paste clumps in the finished soup. Bok choy and tofu go in during the final three minutes, which is long enough to wilt the leaves while the stems keep their bite and the green color stays bright. Though bok choy is more common in Chinese cooking, it pairs naturally with doenjang and is available year-round in Korean supermarkets, making it a reliable alternative when napa cabbage is not on hand.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Wash 300g bok choy well, especially around the base where grit collects.
Quarter each head lengthwise, cut into 4cm pieces, and keep the crisp stems separate from the tender leaves for later cooking.
- 2Prep
Slice 120g zucchini into 0.5cm half-moons so it softens without falling apart.
Cut 90g onion into even strips, then cut 180g firm tofu into 2cm cubes that can be scooped easily with broth.
- 3Heat
Pour 1200ml anchovy-kelp stock into a pot and press 2.5 tablespoons doenjang through a fine sieve into the liquid.
Heat over medium until small bubbles rise across the surface, avoiding a hard boil at this stage.
- 4Control
Add the onion, zucchini, and 1 tablespoon minced garlic, then simmer over medium heat for 6 minutes.
The broth should smell savory, and the zucchini edges should look slightly translucent, not mushy.
- 5Control
Add the tofu and bok choy stems first, then simmer for 1 minute 30 seconds.
Slide them in gently with a spoon so the tofu stays intact and the stems begin to soften without losing crunch.
- 6Finish
Add the bok choy leaves and 40g sliced green onion, then simmer for another 1 minute 30 seconds.
Serve as soon as the leaves wilt but stay bright green, before the stems turn limp.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Korean Seasoned Bok Choy Namul
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