Ingredients

• 2 Garlic Cloves
• 10g Ginger
• 400g Chicken Thigh
• 50g Carrot
• 200g Cabbage
• 200g Sweet Potato
• 200g Water
• Spring Onion as needed
• 3 tablespoons Gochujang
• 1 tablespoon Gochugaru
• 2 tablespoons Mirin
• 1 tablespoon Soy Sauce
• 1 tablespoon Dark Brown Sugar
• 1 teaspoon Hot Curry Powder
• ½ teaspoon White Pepper
• 1 tablespoon Sesame Oil
• 20 Korean Rice Cakes

Tools

• Cooking Chef XL
• Medium bowl
• Cooking chef xl bowl

Method

1. Add gochujang, gochugaru, mirin, soy sauce, dark brown sugar, garlic clove, ginger, hot curry powder, white pepper and chicken thighs to a clean medium bowl
2. Stir until combined
3. Refrigerate - 4 hr
4. Attach the Stir Tool
5. Add sesame oil to the Cooking Chef XL Bowl
6. Lift the Cooking Chef head and fit the heat shield
7. Heat with splashguard fitted until hot - 1 min, 120°C
8. Then add carrot, cabbage and sweet potato to the Cooking Chef XL Bowl
9. Cook with splashguard fitted until softened - 5 min, 120°C, Stir 2
10. Transfer content of medium bowl to Cooking Chef XL Bowl
11. Add Korean rice cake and water to the Cooking Chef XL Bowl
12. Cook with splashguard fitted until combined - 10 min, 120°C, Stir 2
13. Then remove splashguard
14. Cook until thickened - 4 min, 120°C, Stir 2
15. Then garnish with spring onion
16. Serve

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