• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook sesame seeds and half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and halve Asian greens lengthways.
• Thinly slice spring onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook pork and chive dumplings until golden, 2-3 minutes each side.
• Transfer to a plate.

TIP: Dumplings are cooked when filling is piping hot.

TIP: Cook in batches if your pan is getting crowded.

• In a small saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook plant-based kimchi until golden, 1-2 minutes.
• Add remaining garlic, white ends of spring onion and chilli flakes (if using) and cook until fragrant, 1 minute.
• Add the water (for the sauce) gochujang, chicken-style stock powder and a pinch of sugar. Bring to a boil and reduce to a simmer until slightly reduced, 4-5 minutes. Season to taste.

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

• Divide sesame rice, pork and chive dumplings and Asian greens between bowls.
• Drizzle soy sauce mix over dumplings and greens.
• Serve with kimchi broth. Garnish with remaining spring onion. Enjoy!