1. Heat the vegetable oil in a large sauté pan over a medium heat. Add the onion with a pinch of salt and fry for 1–2 minutes to soften. When the onion has collapsed and is starting to smell fragrant, add the pork and the cracked black pepper and stir frequently for about 8–10 minutes until lightly browned, without allowing it to burn. It should be golden brown in colour with an almost sweet, caramelising smell.

2. Lower the heat and melt in the butter with the garlic, then add the kimchi, sugar, mirin and gochugaru. Give it a good stir to combine the ingredients, then sauté gently for 5 minutes, stirring occasionally. Make sure not to burn the gochugaru. We are not here to caramelize the kimchi, rather to soften it slowly in luscious fat.

3. After 5 minutes, your pan should look a little drier than when you started to fry the kimchi. Stir in the soy sauce, ensuring it is completely incorporated, before adding the tomatoes. Let it simmer for a further 10 minutes.

4. Meanwhile, bring a pan of well-salted water to the boil. Slice the tofu into two long blocks about 4cm (11/2in) wide. Gently drop the tofu blocks into the boiling water and poach them gently for 5 minutes over a low heat. Carefully drain the tofu and cool slightly, taking care of the hot steam. When they’re cooled down enough to handle, cut each block into 2cm (3/4in) thick slabs.

5. By now, the kimchi should be ready. Check the seasoning and add a pinch more salt or sugar, if necessary. To finish, stir in the sesame oil and white sesame seeds. Reserve some of the spring onion for garnish, if you like, and add the remainder.

6. To serve, transfer the sliced tofu slabs onto a serving platter or individual plates, along with the sautéed kimchi either on top or on the side. Finish with the black sesame seeds and reserved spring onion on top.

Boost your probiotic intake with Korean tofu and buttered kimchi