Korean Kimchi Hot Pot for Dinner: 7 ' 16

This is a quick main dish which is great when you have a lot of left over kimchi and / or cabbage needing to be used. We had both so it made a quick and easy meal to prepare  while waiting for the DNC to begin this evening. 

Korean Kimchi Hot Pot.

Ingredients
4 ounces of pork cut in chunks ( I used a small pork loin roll) *
1 tablespoon sesame oil
1 tablespoon of Korean Gochujan chili paste (may be omitted if you prefer a milder hot pot)
2 teaspoons finely chopped garlic
1/4 cup diced red onion
1/4 cup Daikon radish cut in small cubes ( optional)
2 cups fresh Napa Cabbage cut into bite sized pieces
1 cup kimchee (any brand) cut into bite size pieces
4 oz of firm tofu cut into bite size pieces
1 to 2 cups of water
 2 green scallions and 1 tsp sesame seed for garnish
* Vegans may prefer to double the amount of tofu used and eliminate the pork

Directions:

• Heat a 3 quart non-stick pot  to medium heat on stove top
• Add the sesame oil, and pork and stir until pork is lightly cooked on all sides.
• Add chili paste, onions and garlic, continue stirring over medium heat until onions are softened.
• Put the white stems of the fresh cabbage  and the radish into the pot ( reserving the softer cabbage leaves).
• Add the kimchi and kimchi juice and enough water to make about 2 cups of fluid in the pot.  Cover and let simmer for 15 minutes .
• Add remaining soft cabbage leaves and tofu. Cover and let simmer for an additional 15 minutes.
• Serve into bowls and garnish with scallions and sesame seed

This dish can be eaten alone or with a small side of steamed rice.