Geundae-guk (Korean Swiss Chard Doenjang Soup with Tofu)

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Geundae-guk is a homestyle Korean soup made by simmering Swiss chard leaves and stems in anchovy stock seasoned with doenjang.

Swiss chard, called geundae in Korean, has broader leaves and thicker stalks than spinach, giving the soup a more substantial bite, and the greens' mild bitterness pairs naturally with the fermented depth of doenjang into an earthy, grounding flavor. Cubed tofu is typically added alongside for protein and a soft contrast to the chewy greens, while minced garlic rounds out the aroma of the broth. The entire cooking process takes barely ten minutes once the stock is boiling, making this one of the quickest doenjang soups in the Korean home-cooking repertoire. In Korean households, this soup appears most often in spring and autumn when fresh chard is in season, though frozen chard works through the rest of the year without significantly changing the flavor of the broth. Overcooking the greens after adding doenjang softens the leaves until they lose their texture, so pulling the pot off the heat three to four minutes after the paste dissolves preserves the chard's pleasant chew.

Ingredients

servings

IngredientAmountUnit

Swiss chard (geundae)200 gg

Doenjang2 tbsptbsp

Tofu100 gg

Minced garlic1 tsptsp

Anchovy broth500 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Rinse 200 g Swiss chard under running water, shaking the leaves to remove grit, then drain well.

Cut it into 4 cm pieces, separate stems from leaves, and split thick stems lengthwise for even cooking.
2

Control

Pour 500 ml anchovy broth into a pot and bring it to a boil over high heat.

Once it boils, reduce to medium heat so the broth stays active without reducing too quickly.
3

Step

Set 2 tbsp doenjang in a fine strainer and press it into the hot broth with a ladle.

Stir until no clumps remain and the broth turns evenly amber brown.
4

Control

Add the Swiss chard stems first and simmer over medium heat for about 1 minute.

When the stems brighten in color and the edges look slightly translucent, add the leaves.
5

Control

Cut 100 g tofu into 2x2 cm cubes and add it with the leaves.

Simmer for about 2 minutes, just until the leaves wilt and the tofu is heated enough to move gently in the broth.
6

Finish

Add 1 teaspoon of minced garlic and boil for 30 more seconds.

Turn off the heat and serve once the doenjang is evenly dispersed and before the chard leaves become too soft.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Geundae-guk is a Korean Swiss chard and tofu soup built on savory doenjang broth.
Finish cue: Turn off the heat and serve once the doenjang is evenly dispersed and before the chard leaves become too soft.
Avoid this: Overcooking the greens after adding doenjang softens the leaves until they lose their texture, so pulling the pot off the heat three to four minutes after the paste dissolves preserves the chard's pleasant chew.

Cooking decision evidence

Calculated Charim data and applicable official cooking and food safety guidance.

This recipe

25min, 5 ingredients

Category median

45min, 8 ingredients

Based on 310 recipes

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-07-22

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