[Ingredients]

: cabbage kimchi
(not fully fermented) 14oz.
: seasonings for cabbage kimchi
(1/2 tbsp sugar, 1 tbsp red pepper)
pork(sirloin) 3 1/2oz.
: seasonings for pork
(1/2 tsp red pepper, 1 tsp chopped green onion, 1/2 tsp chopped garlic, 1/4 tsp chopped ginger, 1 tsp refined rice wine, a little pepper, 1 tsp sesame oil) a piece of tofu, 2 tbsp small green onion (cut into slices), salt to taste, oil for frying
: garnish
(chicory, a wedge of lemon, radish)

[Directions]

1. Remove half of the kimchi filling and shake lightly. Cut kimchi into 2 inch pieces and season.

2. Mince pork and season.

3. Boil the bean curd in hot water with a pinch of salt. Remove from boiling water and
cut into 0.6 inch squares. With the back of a spoon, make small dents in the middle of each piece.
(process 1)

4. Heat oil in pan and fry the seasoned pork. When the pork begins to turn opaque, add kimchi and
fry until kimchi becomes wilted. (process 2)

5. Put chicory leaves and broiled kimchi inside the dent in each bean curd square (process 3).
Sprinkle chopped green onion onto the kimchi and garnish with lemon and radish. (process 3)