Roasted Kimchi and Bean Curd



The dish is delicious but easy to cook. A fine delicacy to go with rice, or an excellent choice when you have unexpected guests.



Materials(makes for four) and Precooking

150g (0.3 pounds) Chinese Cabbage Kimchi
1/2 cake (half of 4-inch cube) bean curd
100g (0.2 pounds) pork
1/2 bulb onion
2 each green chili, red chili
1 sheath scallion
2 spoons minced garlic
a small amount of salt and pepper
1 spoon sesame seeds
2 spoons sesame seed oil
a small amount of cooking oil, strip-sliced red chili, wild sesame leaves
cabbage kimchi clean the leaves of stuffing and cut into small pieces.
pork cut into thin strips.
bean curd cut into two halves and scald lightly in boiling water. Cut again into 2.5cm (1 inch) squares 1cm-thick (1/2 inch).
onion peel and strip-slice.
red chili, green chili, scallion clean and cut at slanted angles.
sesame leaves wash and drain.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Apply cooking oil to a pan and roast pork. Mix in kimchi, onion, chili, scallion and minced garlic after a while. Continue roasting until the pork is completely cooked.
  2. Flavor the mixture with salt and pepper. Add sesame seeds, sesame seed oil and the strips of red chili.
  3. Place sesame leaves on a plate and arrange the slices of bean curd along the brim. Put the roasted mixture at the center in a pile, partly covering the curd slices.
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