Whole-leaf kimchi pancake with pork and tofu filling

Separate six whole kimchi leaves.

Mix ground pork, chives, chopped onion, tofu, salt, black pepper and sesame oil into a filling.

Beat one egg with a pinch of salt; have half a cup of flour ready.

Lay a kimchi leaf out, spread some of the meat and tofu mixture over it, dredge in flour and egg.

Heat a pan over medium heat with oil and lay the parcels in meat side down.

Cook a few minutes until the meat is cooked through, then turn over and cook the other side, turning once more.

Serve cut or whole.