Stuffed green chillies in egg batter (Gochu-jeon)

1. Press the tofu dry in a cloth, crumble it, and knead it well with the minced pork, grated garlic, finely chopped spring onion, soy sauce, salt and pepper.

2. Halve the green chillies lengthwise (leaving the stems on) and remove the seeds and membranes.

3. Dust the inside of the chilli halves lightly with flour and stuff them generously with the filling, smoothing the top with a knife.

4. Dip the stuffed side first in flour, then in beaten egg.

5. In a frying pan with a little oil over medium-low heat, cook them stuffed side down first for 4 minutes until the meat is cooked and the egg is golden yellow, then turn and cook the skin side for 1-2 minutes.

6. Serve warm, with a soy-and-rice-vinegar dipping sauce or on their own.

Tip: Gochu-jeon is one of the prettiest items on the Korean festive jeon platter. Long, mild green chillies are best – if yours are hotter, scrape out the membranes thoroughly, as that's where most of the heat is.