Korean Bok Choy Soybean Paste Soup
Keep the bok choy stems separate from the leaves when cutting, because the stems are added first. Press 2 1/2 tbsp doenjang through a fine sieve into 1.2 L anchovy-kelp stock, simmer the onion, zucchini, and garlic for 6 minutes, then add the tofu and stems for 1 minute 30 seconds. Add the leaves and green onion for another 1 minute 30 seconds and serve as soon as the leaves wilt but stay bright green.
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Bok choy turns up more often in Chinese cooking, yet it suits doenjang soup well.
Read more
It sits in supermarkets all year, which makes it a handy replacement when there is no napa cabbage, and zucchini and tofu fill out the bowl alongside it.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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