Cheonggyeongchae Doenjang-guk

Nutrition · per serving

Steps

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.

   200 g bok choy150 g firm tofu20 g spring onion, thinly sliced8 g garlic, finely minced
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.

   750 ml water35 g doenjang8 g garlic, finely minced5 ml sesame oil
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.

   150 g firm tofu
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.

   200 g bok choy20 g spring onion, thinly sliced
5. 5

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

   5 ml soy sauce
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.

   20 g spring onion, thinly sliced

Origin & History

Doenjang-guk is a staple Korean home-style soup built around fermented soybean paste, one of the oldest seasonings in Korean cooking. Countless regional and seasonal versions exist, often using whatever greens or vegetables are at hand. This quick bok choy version reflects the adaptable, everyday character of the dish.