🔔 Bok choy doenjang soup. (1T=rice spoon)
300g bok choy, 80g onion, 20g green onion, 150g zucchini, 300g tofu, 2 green chili peppers, 1.1L water, 10g anchovy, 1 (2g) dried kelp, ⅓T salt.
1: 1/2T salt.
2: 1T minced garlic (10g), 1T Korean style soy sauce, 1T red pepper powder (7g), 2T doenjang (40g).

✨ Bok choy doenjang soup. (Refer to the video for the detailed recipe.)
1. Wash the bok choy after cleaning it.
2. Boil water with 1/2T salt and bok choy and blanch for 40 seconds.
+ Rinse in cold water and drain. 3. Add bok choy, 1T (10g) minced garlic, 1T (7g) Korean style soy sauce, 1T (7g) red pepper powder, and 2T (40g) doenjang and mix.
4. Add 10g anchovies to the pot and stir-fry for 1 minute over high heat.
5. Add 1.1L of water and 1 (2g) dried kelp, close the lid and boil over high heat.
+ When it boils, take out the kelp. Boil over medium heat for 10 more minutes.
6. Slice the onion, green onion, zucchini, tofu, and green chili pepper.
7. After 10 minutes, take out the anchovies.
8. Add the seasoned bok choy, zucchini, onion, green onion, green chili pepper, and tofu and boil over high heat.
+ Rinse the bowl containing the bok choy with the broth to ensure that all the seasoning is absorbed and that it is delicious. 9. Open the lid and boil. When the water boils, boil for 1 minute. After 1 minute, close the lid and boil for 3-4 minutes on medium heat.
10. Taste and season with salt. I added ⅓T.
11. Boil for a while while removing the foam.

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