This easy-to-cook and yummy dish has been one of my favourites since I first discovered Kimchi, a staple in Korean cuisine. We Japanese love Kimchi and it is actually more popular than traditional Japanese ‘Tsukemono’, salted and fermented vegetables. Kimchi is very garlicky and spicy but I even add extra Gralic and Chilli. This dish used to be ‘Pork & Kimchi Sir-fry’ but I started adding Tofu to this dish because my daughter stopped eating meat. Enjoy this dish with lots and lots of Spring Onion!


4 Servings


Pork 250 to 300g *thinly sliced, Pork Mice is also good
Firm Tofu 500g *cut or break into small pieces
Canola Oil 1 tablespoon
Chilli Garlic Sauce 1 tablespoon *OR Garlic 1 clove & Chilli 1/2 to 1 *finely chopped
Kimchi 1 cup *with liquid
Soy Sauce 1 tablespoon
Spring Onions 2 *finely sliced

  1. Heat Oil in a frying pan over high heat, cook Pork. When Colour is changed, add Tofu and cook for a minute.
  2. Add Chilli Garlic Sauce, Kimchi and Soy Sauce, and cook a few more minutes.
  3. Sprinkle plenty of sliced or chopped Spring Onion over and enjoy with freshly cooked rice.