Preheat your rice cooker using the ‘soup’ function.

Drizzle in some vegetable oil and stir fry garlic, spring onion and large chili until fragrant.

Then toss in the onions and stir fry until the vegetable is softened.

Add in your chopped kimchi and give it another stir.

Combine gochujang, oyster sauce and vegetable stock into the rice cooker.

Then followed by your ingredients, enoki mushroom and tau kwa.

Let it stew for about 15 minutes.

Serve.