This time I will introduce you to bok choy tofu doenjangguk. Doenjangguk is a soup made with Korean fermented soybean paste (doenjang) and a staple of Korean cuisine. This recipe is made with tofu and bok choy but there are many different types made with different ingredients. The one constant, unskippable ingredient is doenjang, which every Korean household has on hand, either store-bought or homemade.

I use bok choy in this recipe because it’s very easy to find, but you could substitute it with bunch spinach. The addition of tofu gives the soup a soft texture and protein.

This soup is hot, savory, and earthy, and makes your body warm and comfortable. No Korean would ever reject a large bowl of doenjangguk with a small bowl of warm rice, it’s our all-time favorite. In this video I served it with perilla leaf kimchi and sautéed zucchini and shrimp, but you could serve with whatever side dish you like. I recommend something with fish or just a little more protein, even as simple as a sunny side up egg. And of course don’t forget the warm rice!Bok choy tofu doenjang soup (Cheonggyeongchae dubu-doenjangguk


Serves 4


Make stock:

  1. Place the anchovies in a soup strainer or a stock pouch and add to a large pot. Add 8 cups of water. Cover and boil for 10 minutes over medium high heat until boiling.
  2. Remove from the heat and uncover.
  3. Place a wire strainer in the pot. It can be a little submerged in the stock. Add doenjang, gochujang, and flour into the strainer and break it up with a wooden spoon so that it sifts into the stock. Discard any dregs remaining in the strainer.doenjangguk

Make soup:

  1. Add the bok choy, garlic, and green chili pepper. Cover and cook for 15 minutes over medium high heat until the anchovies are nicely infused into the stock.Bok choy tofu doenjang soup (Cheonggyeongchae dubu-doenjangguk
  2. Add the tofu and gently stir a few times. Cover and cook another 5 minutes over medium high heat until the tofu turns soft.Bok choy tofu doenjang soup (Cheonggyeongchae dubu-doenjangguk
  3. Remove the anchovy pouch.Bok choy tofu doenjang soup (Cheonggyeongchae dubu-doenjangguk
  4. Taste the soup and add fish sauce or salt to your taste if you think it needs it. I added 2 teaspoons of fish sauce.
  5. Remove from the heat and serve right away with rice and side dishes.Bok choy tofu doenjang soup (Cheonggyeongchae dubu-doenjangguk

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  1. ahw Los Angeles joined 10/16 & has 11 comments

    I made this last night. Delicious! Thank you so much, Maangchi!

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  2. a_westervelt Portland OR USA joined 10/20 & has 7 comments

    A perfect soup for a chilly Fall day! The anchovy broth was great and the overall spiciness level was perfect! I think the next time I make it I might add some noodles for a little bulk but I’ll definitely make this again. Yummy x10! :)

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  3. Sporifix Houston TX joined 4/20 & has 5 comments

    Is there any reason soup soy wouldn’t work here in place of anchovies?

  4. LKThomas001 Ohio joined 1/20 & has 1 comment

    Is the flour necessary? Or can it be omitted? I would like to make this gluten free. Thank you!

  5. wynthiacang Brooklyn joined 12/19 & has 1 comment

    안녕하세요 Maangchi!! I love this recipe. This is my first time not just cooking with 된장, but eating it too. It is so delicious and this recipe was very approachable. Thank you for your website and your videos. I also made 쇠고기 무국 and it was so yummy too. I did not grow up eating Korean food because I come from a Chinese family, but when I became an adult and ate Korean food for the first time, I wanted to learn to cook it too. It is thanks to Maangchi that I can try these delicious foods in my own home! Thank you! 정말 고맙습니다!

  6. Falanah Canada joined 11/19 & has 1 comment

    Hi Maangchi, do you have any suggestions for substituting the anchovies for someone allergic to fish?

  7. Zohar Israel joined 10/19 & has 1 comment

    Hi Maangchi thank you for all your wonderful tasty recipes, about this one will it work if I use fresh or frozen anchovies?

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