Hearty and Refreshing Chard Doenjang Guk (Fermented Soybean Paste Soup)
How to Make Delicious Chard Doenjang Guk
This recipe features fresh chard, in season right now, simmered in a rich anchovy broth with savory doenjang (fermented soybean paste). This soup offers a clean, delightful broth and tender chard, making it a favorite over other green soups like perilla leaf soup. It’s a warm and satisfying dish perfect for any meal.
Main Ingredients
- 700g fresh chard (about 2 bunches)
- 1 block silken or firm tofu
- 4 Tbsp doenjang (Korean fermented soybean paste)
- 2 Tbsp tuna extract (for enhanced umami)
Anchovy Broth Ingredients
- 2 handfuls anchovies for broth (heads and guts removed)
- 2 stalks green onions (mostly the white parts)
- 1 onion (washed and used with skin for color)
- 2 pieces dried kelp (about 5x5cm each)
- 2 handfuls anchovies for broth (heads and guts removed)
- 2 stalks green onions (mostly the white parts)
- 1 onion (washed and used with skin for color)
- 2 pieces dried kelp (about 5x5cm each)
Cooking Instructions
Step 1
First, prepare 700g of chard. This is about two bunches, perfect for a generous pot of soup. Choosing fresh, vibrant chard is key to a delicious soup.
Step 2
Wash the chard thoroughly and chop it into bite-sized pieces. If serving to children, chopping it a bit finer can make it easier to eat. Remember that chard shrinks considerably when cooked, so don’t be shy with the amount!
Step 3
Dice one block of tofu into pieces similar in size to the chopped chard, or into comfortable bite-sized cubes. Using silken tofu will result in an even softer texture.
Step 4
Let’s make a flavorful anchovy broth. In a pot, combine the anchovies for broth, green onions, onion, and dried kelp with 5 liters of water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, remove the lid, and simmer for about 15 minutes. Be careful not to boil for too long, as it can make the broth cloudy. For a clearer broth, remove the kelp after about 5 minutes of boiling to prevent any bitterness.
Step 5
Strain the broth, discarding the anchovies, green onions, onion, and kelp to get a clear anchovy stock. Pour the clear stock back into the pot and dissolve the doenjang generously. Once the doenjang is well combined, add the prepared chard and simmer until the chard is tender. Chard cooks quickly, so it doesn’t need a long cooking time.
Step 6
When the chard is almost cooked, add the diced tofu and let it simmer for a little while longer. Stir in the 2 tablespoons of tuna extract for an extra boost of umami. Finally, taste the soup and adjust the seasoning with more doenjang or soy sauce if needed. Personally, I found the flavor perfect without any additional seasoning. Enjoy this warm soup with a bowl of rice!
