| 3 | anchovies |
| 1 | bok choy |
| 1 | scallion |
| 2 cloves | garlic |
| 300 g | silken tofu |
| 240 g | canned white beans |
| 1½ tbsp | fermented bean paste |
| ½ tbsp | gochujang |
| 800 ml | water |
| olive oil |
Add anchovies with some olive oil to a heavy-bottom pot. Fry over medium heat for approx. 3 min.. Break down the anchovies with your spatula. Add 800ml water, bring to a boil.
Rinse and drain canned white beans. Separate leaves of bok choy and wash. Mince garlic. Slice scallions. Carefully cut silken tofu to 2 cm cubes.
When the soup is boiling, add fermented bean paste (Korean doenjang) and gochujang. Stir to combine. Add bok choy leaves and garlic, cover with lid, let simmer for 10 minutes.
Add cubed tofu and white beans. Cover and let simmer for another 10 minutes. Season with salt and fish sauce. Garnish with scallions. Serve with rice and enjoy!
