Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, about 2-3 minutes. Stir in the onion and salt until soft, about 3-4 minutes. Add the kimchi and fry until fragrant, 2-3 minutes. Add the bamboo shoots and baby corn, stir well.
Add just enough hot water to cover 1/2 of the ingredients, allow to heat through, 1-2 minutes. Stir in the soup stock, vinegar, chilli pepper, vinegar and salt to taste.
Add the enoki mushrooms and tofu, gently stir and allow to heat through for about 1-2 minutes. Add the sesame oil just before serving.
Kimchi is a traditional Korean side dish made from pickled vegetables. You can buy kimchi, bonito flavoured soup stock, Japanese assorted chilli pepper (nanami togarashi) and Chinese red vinegar in Chinese/Oriental speciality shops or online.