Kimchi Tofu Jjigae Filling

A make-ahead filling that can be frozen or refrigerated, and lets you eat savory kimchi tofu jjigae filling whenever you want.

There are several components to this “recipe”. The steps seem time consuming and tedious, but they are actually quick and save future time.

Part 1: Make Anchovy stock

For the anchovy stock be sure to remove the head and guts of large anchovies. Otherwise, the stock will taste metallic and bitter. Gutting small anchovies is not possible; luckily, they don’t contribute a gut taste to the broth, but you need to use a large amount.

For large anchovies grab the belly, break it open and remove the guts along with the head.

Store freshly made anchovy stock in the fridge for about 4 days and freeze the remaining stock.

Part 2: Stir-fry kimchi tofu jjigae filling

Stir-fry chopped kimchi, mushrooms (or fatty chopped pork belly/fatty ground pork), onions and green onions on medium-high heat; and mix-in sugar, soy sauce, salt, minced garlic, sesame oil and Korean chili flakes on medium heat.

Freeze or refrigerate the filling (7-10 days for mushrooms and 3-4 days for meat) in a freezer-safe bag or container for later use.

Part 3: Assemble kimchi tofu jjigae filling and ingredients

Heat up anchovy stock and combine with soft tofu, filling from part 2 and add-ins, such as mushrooms, clams, shrimp, seafood, etc. Lastly, crack an egg over the top and poach for a few minutes on simmer.

Drop seafood in at the very end or it can toughen up easily and lose flavor; allow it to simmer cook or warm up, then remove — unless poaching an egg.

Two tablespoons of filling is SPICY, so drop 1 tbsp. of pre-made filling into 1/2 cup anchovy stock at a time. Taste and adjust with additional filling or more stock to dilute the spiciness.

Other notes for kimchi tofu jjigae filling

Water can substitute for anchovy stock if unavailable.

Using filling to cook vegetables like eggplant is tricky because the filling is so spicy.

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Kimchi Tofu Jjigae Filling

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By Kimberly – Serves: 2-4

Prep Time: 10 – Cooking Time: 40 – Total Time: 50

Make kimchi tofu jjigae whenever you want with a savory, make-ahead filling that can be refrigerated or frozen.

Ingredients

• For the anchovy stock
• 10 dried anchovies with head and guts removed or about 1 cup small anchovies
• 5 ounces daikon radish
• 1 piece dried and washed kelp about 4" x 6"
• 2 green onions
• 4 garlic cloves smashed
• 5 cups water
• For the tofu jjigae filling
• ¼ cup Korean chili flakes
• ½ cup Kimchi chopped
• 1 teaspoon soy sauce (optional)
• ¼ cup chopped mushrooms, ground pork, chopped pork belly or meat substitute
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp. minced garlic
• 2 tsp sesame oil
• 2 tsp oil
• 2 scallions diced (about 3 tbsp)
• 1/3 cup diced onions
• For the kimchi tofu jjigae
• ½ cup add-ins such as shrimp, clams or mushrooms
• ½ tube Korean soft tofu or ½ block of silken tofu chopped
• ¼ – ½ tofu jjigae paste
• ½ cup anchovy stock
• Optional: 1 egg for poaching
• Garnish: 1/2 green onion chopped

Instructions

Make a supply of anchovy stock:

1

Combine anchovy stock ingredients along with water and bring to a boil. Cover and simmer for 30 minutes.

2

Strain the stock. Allow to cool and transfer to containers or bags suitable for storing stock. If using a container, be sure to leave room at the top for the liquid to expand. Refrigerate for 4-5 days or place in freezer.

3

To use, allow to thaw. Or, if stored in a microwave-safe container, microwave to defrost.

Make about 2-4 servings of tofu jjigae paste:

4

Pre-heat skillet over medium-high heat with oil. Add green onions, mushrooms/meat and onions. Stir-fry until onions are translucent and meat/mushrooms are cooked.

5

Add kimchi and cook until the juices boil off.

6

Lower heat to medium. Add garlic, Korean chili flakes, sugar, salt, soy sauce and sesame oil.

7

Stir continuously to mix ingredients well. Cook until fragrant, about 30 seconds.

8

Cool and refrigerate in a freezer-safe, air-tight bag or container. Freeze or store in refrigerator (7-10 days for mushrooms and 3-4 days for meat) for later use.

Make kimchi tofu jjigae (1 serving):

9

In a pot or earthenware pot add ½ cup anchovy stock and bring to a boil. Reduce heat to medium and add tofu jjigae filler and stir. Use an amount of tofu jjigae filler you are comfortable with (for mild use 1 tbsp. and medium-spicy use 2 tbsp. filler).

10

Add ½ block chopped silken tofu or squeeze out ½ tube of soft Korean tofu, breaking it up.

11

Reduce heat to simmer, drop in extras such as shrimp or clams. Crack an egg over the top and poach for about 3 minutes.

12

Garnish with green onions.

Notes

When making kimchi tofu jjgae: Pre-cooked extras such as salad shrimp can go into the stew at the last moment. They heat up quickly and do not need further cooking. If your add-ins include mushrooms or raw seafood, simmer them until cooked.

Informational resources

• How to Store Mushrooms to Maximize Their Freshness. MasterClass.
• How long can you keep cooked pork? USDA.