KIMCHI: A simple Japanese dish of noodles with chilies, eggplant and mushrooms, which is served as a noodle stew.

1 pound ground pork 1 large tomato 1 medium onion, sliced 1 cup of chives, chopped 1 cup chopped fresh cilantro, finely chopped 2 tablespoons butter, melted 1 tablespoon dried chili powder, to taste 1 teaspoon salt 1 tablespoon soy sauce 1 teaspoon sugar 1 tablespoon sesame oil 3 cloves garlic, finely minced 2 tablespoons vegetable stock 1 cup fresh ginger, grated 3 cups chicken stock 2 cups water 1/2 cup vegetable stock Instructions Preheat oven to 425 degrees.

Remove meat from pork loin and pat dry with paper towels.

Combine pork, tomato, onion, cilantro and chili powder in a large pot.

Add chicken, stock, ginger, soy sauce, chili powder and salt.

Bring to a boil over high heat and reduce to a simmer.

Simmer for 10 minutes or until meat is tender.

Add stock, garlic, sesame, water, chili and stock.

Simulsize to form a thick broth.

Reduce heat and simmer for 10 more minutes or so.

Remove from heat and let cool slightly.

Add fresh ginger and cilantro.

Simulpose and serve.