Cheonggyeongchae Doenjang-guk

Ingredients

Instructions

1. 1

   Trim the bok choy, rinse well, and cut into 4-5 cm pieces. Cut the tofu into 2 cm cubes and slice the spring onion. Mince the garlic finely so it melts into the broth quickly.

2. 2

   Pour the water into a small pot and bring it to a brisk simmer over medium-high heat. Whisk in the doenjang until fully dissolved, then add the garlic and sesame oil. Dissolving the paste before adding vegetables prevents lumps and gives a smoother broth.

3. 3

   Add the tofu and simmer for 2 minutes so it absorbs the broth without breaking apart. Keep the soup at a gentle simmer rather than a hard boil for a cleaner taste.

4. 4

   Add the bok choy stems first, cook for 1 minute, then add the leaves and most of the spring onion. Simmer 2-3 minutes more, just until the stems are tender-crisp and the leaves are wilted but still bright green.

5. 5

   Taste the broth and add soy sauce if needed for a slightly deeper savory note. Do not oversalt; doenjang varies in salinity.

6. 6

   Ladle into bowls, scatter over the remaining spring onion, and serve immediately while hot. This soup is best enjoyed fresh, with rice if you want a more filling meal.

Nutrition per serving

Notes

• •For a fuller vegetarian broth within the same time, replace 150 ml of the water with quick-made mushroom soaking liquid from dried shiitake if you have it ready.
• •If your doenjang is very strong, start with 30 g and adjust at the end.
• •Soft tofu can be used, but add it very gently and avoid stirring vigorously.
• •Serve with steamed rice and a simple kimchi-free side if keeping the meal strictly vegetarian.

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