These Korean BBQ Pulled Jackfruit Bowls bring together sweet, smoky, and spicy flavors in a satisfying, plant-based meal. With the tender, saucy Korean BBQ pulled jackfruit, every bite is packed with bold flavor. Whether you're a longtime jackfruit fan or trying it for the first time, this is the recipe to make you fall in love.
Recipe by: @jackfruitfulkitchen
Ingredients
Korean BBQ Jackfruit Ingredients
- ½ red onion diced
- 3 cloves garlic minced
- 2 14 oz cans Native Forest young jackfruit
- ⅓ cup coconut aminos
- 1 tbsp molasses
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 3 tbsp gochujang paste
- ½ tsp black pepper
- ½ tsp ground ginger
- ½ cup vegan “chicken” broth or water
To Serve
- 1 cup jasmine rice cooked
- 1 cup shredded red cabbage
- 1 avocado
- ¼ cup pickled onions
- 1 carrot julienne peeled
- ½ cup cilantro finely chopped
- 1 tbsp black sesame seeds
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Start by draining your jackfruit and rinsing well. Wrap it in a clean dish towel and squeeze out all of the excess moisture. Use your hands to pull apart and shred the jackfruit, and roughly chop into small pieces.
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Next, heat a large cast iron skillet over medium heat and add in the onion, sautéing for 2-3 minutes until tender and fragrant, deglazing with a splash of water, broth or cooking oil if needed. Add in the garlic and sauté until fragrant, and then add the jackfruit. Increase heat to medium high and cook for about 5 minutes, stirring occasionally, and letting the edges get nice and charred.
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While jackfruit is cooking, combine the coconut aminos, molasses, rice vinegar, maple syrup, gochujang, black pepper and ginger. Stir to combine. Pour into the skillet and stir to combine. Add in the broth and reduce heat to medium low. Cover and simmer for about 10-15 minutes until jackfruit is juicy and saucy. Remove the lid and increase heat to medium, stirring frequently to let the jackfruit caramelize. Season to taste.
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To serve, add rice and fresh veggies to four serving bowls and top with jackfruit. Sprinkle with cilantro and sesame seeds and enjoy!
