Slow Cook Korean Chilli Jackfruit (V) | SPC

Ingredients

• 2 x 410g cans SPC Jackfruit pieces in water, drained
• 500g small sweet potatoes, peeled, cut into 2-3cm pieces
• 2 carrots, peeled, cut into 2-3cm pieces
• 6 green onions, 3cm lengths, tips shredded
• 100g shitake mushrooms
• 1 long red chilli, sliced
• Ramen noodles and steamed baby bok choy, to serve
• 1/2 cup Soy sauce
• 1 small ripe pear, grated
• 1/4 cup dark brown sugar
• 2 tbsp gochujang paste
• 2 tbsp rice vinegar
• 1 tbsp finely grated ginger
• 4 garlic cloves, crushed
• 2 tsp Sesame oil