Everything-but-the-fridge kimchi stew

I was on the 141 at 6.40pm with a questionable head cold and a face that’s seen better days. My fingers find themselves typing ‘Song Que’ into the teal-coloured search engine and I’m about to hit go on a 35 minute wait for my favourite pho and cha gio. Before I tapped pay, I thought about the leftover roast chicken and the spicy stock in a deli container and the head of red cabbage and the runt of a litter of leeks and the jar of mum’s kimchi fizzing in the fridge. A kimchi jiggae of sorts but no doenjang, no tofu and no pork; just a bunch of vegetables and hit of gochujang. And it was exactly what I needed. I was clearly out of it when I tried to cook my rice without any water, but once I got over that hurdle it was smooth sailing. And enough leftovers for an office lunch (kimchi in the microwave; co-workers are going to LOVE ME).

For one big pot you’ll need…