Main ingredients 🥩
doenjangchardgreen onioncheongyang chiligarlictofu
Ttukdak Hyung's Geundae Doenjang Guk
A savory soup made by dissolving doenjang in anchovy kelp broth and simmering with tender chard and tofu.
🙋 Recommended for
- ⭐ Those who need a comforting soup to soothe the stomach for breakfast
- ⭐ Those who prefer a mild, savory doenjang soup in a rustic home style
- ⭐ Those who want to enjoy the tender texture of chard and a refreshing broth together
Ingredients needed 🛒2 servings
- anchovy kelp broth as needed
- doenjang a little
- chard a little
- green onion a little
- cheongyang chili a little
- minced garlic a little
- tofu a little
Recipe 🍳
- Pour water into a pot and add anchovies and kelp to make a savory broth.
- When the broth boils, remove the kelp and anchovies, then strain the doenjang through a sieve and dissolve it smoothly.
- Add the chard, washed and cut into bite-sized pieces, and bring to a boil.
- Add sliced green onion, cheongyang chili, and minced garlic to give the broth a spicy kick.
- Finally, add diced tofu and simmer for one more minute to finish.
- Make anchovy kelp broth and dissolve doenjang.
- Add prepared chard, green onion, cheongyang chili, and minced garlic, then boil.
- Add tofu and simmer briefly to finish.
Cooking tips 💡
- Chard stems can be tough; peel them slightly or gently knead with your hands before boiling to make them tender.
- Adding a little cheongyang chili to doenjang soup helps cut the richness and makes the flavor clean and refreshing.
- Do not boil tofu too long or it becomes firm; add it at the end to retain its soft texture.
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