Korean Pork & Soft Tofu Kimchi Stew

• Meanwhile, roughly chop Asian greens.
• Finely chop garlic.
• Thinly slice spring onion, including the white ends 
of the stem.
• Cut soft tofu (see ingredients) into 2cm chunks. 

• In a large saucepan, heat a drizzle of olive oil over 
high heat.
• Cook pork mince, breaking up with a spoon, until 
browned and cooked through, 3-4 minutes.  

• Add sweet soy seasoning, garlic, white ends of 
spring onion and plant-based kimchi, stirring until 
fragrant, 1-2 minutes.
• Add gochujang, the water (for the stew), fish 
sauce & rice vinegar mix, the soy sauce and brown 
sugar. Bring to the boil.
• Add soft tofu and reduce to a simmer until stew has 
slightly thickened, 4-5 minutes. 
• Season to taste with salt and pepper and drizzle 
with some sesame oil.

• While stew is simmering, in a microwave-safe bowl, 
add Asian greens and a splash of water, then cover 
with a damp paper towel.
• Microwave Asian greens on high until just tender, 
2-3 minutes.