Maangchi: Bok Choy Tofu Doenjang Soup
The creator's original cooking video linked from this exact recipe page.
Official cooking video · Maangchi · YOUTUBECheonggyeongchae Dubu Doenjangguk: Bok Choy and Tofu Soybean-Paste Soup (4 Servings)
A comforting Korean doenjang soup with bok choy and tofu in dried-anchovy broth. The original version includes a little gochujang and green chili; reduce the chili to suit your preference.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Separate and rinse the bok choy leaves; drain. Remove heads and guts from the anchovies and place them in a stock pouch. Cube the tofu.
- 02
Put 1.9 L water and the anchovy pouch in a pot. Cover and heat over medium-high until boiling, about 10 minutes, to make the broth.
- 03
Hold a sieve over the broth and press the doenjang, gochujang, and flour through with a spoon until dispersed. Discard any residue in the sieve.
- 04
Add bok choy, minced garlic, and sliced chili. Cover and simmer over medium-high for about 15 minutes, until the bok choy stalks soften.
- 05
Add the cubed tofu and stir gently. Cover and cook for about 5 more minutes, until the tofu is hot all the way through.
- 06
Remove the anchovy pouch. Taste the broth, then season with up to 2 tsp fish sauce or a little salt. Serve hot with rice.
Helpful source links
Before you cook
Contains fish, soy and wheat; check paste and fish sauce labels for additional allergens. Wash the greens and keep utensils clean. Refrigerate leftovers promptly; reheat thoroughly before eating.
Allergens: FISH (dried anchovy, fish sauce), SOY (doenjang, tofu, possible gochujang), WHEAT (flour and possibly fermented pastes; check labels)
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Simple Korean Potato and Seaweed Soup (2 Servings)
Mild Korean home soup made by stir-frying soaked seaweed in sesame oil and simmering tender potatoes, adapted to two servings from an MFDS recipe.
Easy Korean Tuna and Tofu Jjageuli (2 Servings)
A home-style Korean simmered dish with tofu, canned tuna, and a spicy, reduced broth. Unlike potato jjageuli, it uses tofu as the main vegetable-based bulk.
