Earlier this week I allowed some of my colleagues at work to try the Kimchi and one of them (James) liked it enough to ask for a tub of it just for himself. Being a lovely person I obliged.

My darling Rob decided that what he really wanted was Kimchiguk or Kimchijijae. Being both wonderful and lacking in ingredients, I set to do achieving something.

I read a few recipes, worked out that I lacked critical ingredients and so set about simulating Kimchiguk. I grabbed two and a bit cupfuls of kimchi from the box in the fridge, chopped it up more finely, popped it into a pot along with about a pound of cubed pork belly, two teaspoons of hot pepper flakes, two teaspoons of sugar, and two teaspoons of cornflour. I then topped that off with five cups of water, mixed it up, brought it to the boil and simmered it for 30 minutes. Then I cubed some tofu, popped that in and simmered it for another 10 minutes while some rice cooked. Served in a bowl over rice, my approximation of Kimchiguk turned out pretty well. (Note it fed both of us and there was a serving left over.)

Kimchiguk - Kimchi soup

With a do-over, I'd try harder to get pork shoulder (belly is quite fatty) and given the option I'd wait until I had hot pepper paste because the malty fermented sweetness of hot pepper paste is pretty much impossible to emulate otherwise.