Reprinted with the express permission ofTuttle Publishing, a member of the Periplus Publishing Group.

Serves 4

Oil, for frying

7 oz (200 g) Chinese Cabbage Kimchi, sliced

1/2 onion, sliced

7 oz (200 g) pork belly, thinly sliced

1 tablespoon crushed garlic paste

2 tablespoons minced green onion

1 tablespoon sesame oil

1 teaspoon sesame paste.

1 cake (10 oz/300 g) firm tofu

1 Heat 1 tablespoon of oil in a wok over medium heat and stir-fry the kimchi, onion, pork, garlic and green onion fro 3–5 minutes until the pork is well cooked. Remove from the heat, add the sesame oil and sesame paste to the pan and mix well.

2 Bring a saucepan of water to a boil and blanch the tofu for 10 seconds. Remove from the heat and drain. Slice the tofu into 11/2 x 3/4-in (4 x 2-cm) pieces.

3 To serve, place the stir-fried pork in the center of a serving platter and arrange the tofu pieces around it. Serve hot with steamed rice.