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 Garlic and Chilli for this dish. Enjoy this dish with lots of Spring Onion.


4 Servings


250 to 300g thinly sliced Pork *cut into bite-size pieces, Pork Mice is also good
1 tablespoon Oil *I used Sesame Oil
450 to 500g Firm Tofu *cut or break into small pieces
Salt & White Pepper
1 tablespoon Chilli Garlic Sauce *OR 1 clove Garlic & finely chopped 1/2 to 1 Chilli
1 cup Kimchi *with liquid
1 tablespoon Soy Sauce
2 Spring Onions *finely sliced or chopped

  1. Heat Oil in a frying pan over high heat, cook Pork. When colour is changed, add Tofu and lightly season with Salt & White Pepper, stir for a minute.
  2. Add Chilli Garlic Sauce, Kimchi and Soy Sauce, and cook a few more minutes.
  3. Sprinkle with plenty of finely sliced or chopped Spring Onions and enjoy with freshly cooked rice.