Korean Bok Choy Soybean Paste Soup
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 and a mild sweetness that balances the fermented depth of doenjang. The broth simmers first with onion and garlic to establish an aromatic base, and the doenjang is strained through a sieve to dissolve cleanly without lumps. Bok choy and cubed tofu go in during the final three minutes, just long enough to soften the leaves while preserving the stems' crunch and bright green color.
Adjust Servings
Instructions
- 1
Split bok choy at the base, wash thoroughly, and cut into 4 cm pieces.
- 2
Half-moon slice zucchini, slice onion, and cube tofu.
- 3
Pour stock into a pot and dissolve doenjang through a strainer over medium heat.
- 4
Add onion, zucchini, and garlic; simmer 6 minutes for depth.
- 5
Add tofu and bok choy, cook 3 minutes, then finish with green onion.
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