Cut the block of tempeh into 4 sections lengthwise, and then cut each of these 4 sections down the middle. You want the tempeh to be thin.

Heat up a cast iron over medium heat. Once the pan is warm, add a couple of tablespoons of neutral oil, such as sunflower oil, and coat the bottom of the pan. When the oil begins to shimmer, add in the tempeh, cut side down. Jiggle the pan to make sure the tempeh does not stick to the bottom of the pan.

Cook on one side until the tempeh has browned. This can take up to 10 minutes. Flip the tempeh over and brown on the other side.

Place ½ cup of kimchi on the plate. Place 4 pieces of tempeh on the kimchi. Place avocado slices on top of the tempeh.

If using Gochu-garu, sprinkle on top of the avocado.