Gochujang Chicken Curry Bunny Chow with Kimchi Slaw (Korean x South African)

Method

1. Make the slaw first: squeeze the chopped kimchi lightly to remove excess juice, then toss it with the carrot, rice vinegar, sesame oil and half the sesame seeds, and chill until serving. Prep the rest: chop the onion, crush the garlic, grate the ginger, cut the chicken into 3 cm pieces and peel and cube the sweet potato.

   Add in this stepWell-fermented kimchi, chopped (for the slaw) 80 gCarrot, cut into thin matchsticks (for the slaw) 60 gRice vinegar 1 tspToasted sesame oil 1 tspToasted sesame seeds ¾ tsp

2. Heat the oil in a 20 cm pot over medium heat and cook the onion for 6 min, stirring, until soft and light golden.

   Add in this stepVegetable oil 1½ tbspOnion, finely chopped 1

   medium heat

3. Lower to medium-low heat. Add the garlic and ginger and stir for a few seconds, then add the curry powder and gochujang and stir for 1 min 30 sec. Gochujang contains sugar and burns easily, so keep stirring and add a spoonful of water if it starts to stick.

   Add in this stepGarlic cloves, crushed 3Fresh ginger, grated 10 gMild curry powder 1½ tbspGochujang (Korean chilli paste) 1½ tbsp

   medium-low heat

4. Turn up to medium-high heat, add the chicken and stir until every piece is coated in the red paste. Cook for 5 min, until the outside of the chicken is no longer pink.

   Add in this stepBoneless chicken thighs, in 3 cm pieces 300 g

   medium-high heat

5. Add the sweet potato, water, soy sauce and honey. Bring to a boil over high heat, then lower to medium-low heat, cover and simmer for 17 min, stirring now and then, until the sweet potato is tender but still holds its shape and the chicken is cooked through (75 °C in the thickest piece). The gravy should be thick and glossy; if it's thin, simmer uncovered for a few more minutes. Taste and add a little more soy sauce if needed.

   Add in this stepSweet potato, in 2.5 cm cubes 200 gWater 250 mlSoy sauce 1 tbspHoney 2 tsp

   high heat→medium-low heat

6. Cut the loaf into quarters and hollow each one, leaving walls and a base about 1.5 cm thick; keep the scooped-out bread as the lid. Fill with the hot curry, pile the kimchi slaw on top, scatter with the spring onions and the remaining sesame seeds, and serve with the lid on the side.

   Add in this stepUnsliced white sandwich loaf (one quarter per person) 2Spring onions, thinly sliced 1Toasted sesame seeds ¾ tsp