Bok Choy Tofu Doenjang Soup

Steps

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1. 1
   Clean the dried anchovies by removing heads and guts, then place them in a strainer. Add eight cups of cold water to a large pot with the anchovy strainer and bring to a boil over medium-high heat for 10 minutes to create a flavorful broth.
   ▶ ≈0:55
2. 2
   While the broth is cooking, prepare the bok choy by cutting off the stems and washing thoroughly three times to remove any sand. Cut into manageable pieces totaling about eight ounces.
   ▶ ≈2:24
3. 3
   Add the garlic cloves and green chili pepper to the broth. Place one-quarter cup of doenjang in the strainer and press gently to dissolve it smoothly into the broth, creating a clear soup. Add gochujang if desired for extra spice. Continue cooking over medium-high heat for 15 minutes.
   ▶ ≈3:53
4. 4
   Cut the tofu into bite-sized pieces or thin strips, using the entire one-pound package.
   ▶ ≈6:54
5. 5
   After 15 minutes (total 25 minutes from the start), add the prepared bok choy and tofu to the pot and cook for an additional 5 minutes until tender and flavors meld.
   ▶ ≈7:45
6. 6
   Turn off the heat and remove the anchovy strainer. Taste and adjust the seasoning with fish sauce (about two teaspoons) or salt to your preference.
   ▶ ≈8:53
7. 7
   Serve the soup hot in bowls alongside warm rice and Korean side dishes for a complete meal.
   ▶ ≈9:20