Korean BBQ Jackfruit Sandwich

We are huge fans of this versatile ingredient jackfruit. Young, green jackfruit absorbs any flavor, and has a texture not-unlike shredded pork or chicken when cooked. Cans of jackfruit can be found at most Indian or Asian markets. Be sure to get the kind that is not in syrup, but water or brine. This sandwich will knock your socks off, and is sure to satisfy anyone! It is so delicious topped with our Crunchy Asian Slaw.

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Ingredients:

2 20oz. cans (10 oz. drained weight) young, green jackfruit in brine or water, not sweet syrup. (Jackfruit is generally sold at Indian or Asian markets)

1 cup of your favorite Korean BBQ sauce

2 cups vegetable broth

1/2 yellow onion, cubed

3 cloves of garlic

1 Tbsp. brown sugar

1 tsp. cumin

1 tsp. paprika

3-4 drops liquid smoke

1 tsp. Bragg’s or soy sauce

1 tsp. vegan worcestershire sauce

1 Tbsp. sesame oil

Method of Prep:

Preheat the oven to 400°F.

Drain and rinse the jackfruit. Shred the jackfruit as well as you can. If you’ve never cooked with jackfruit before, you will notice it will pull apart easily with an almost “meaty” texture to it. It can almost seem like an alien fruit as the jackfruit has seed pockets and a bizarre nature to it. The center pieces of the fruit will be tougher, but will shred and get tender as they cook.

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In a medium-sized bowl, mix together the brown sugar, cumin, and paprika. Toss the shredded jackfruit in this mixture.

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In a medium-sized pot, heat the sesame oil on Medium heat. Add in the garlic, heat until it starts to brown. Next add in the onions and toss with the garlic for about 1 minute. Lastly add in the seasoned jackfruit. Heat for about 6-8 minutes, stirring often, breaking apart the fruit with a wooden spoon.

To the pot, add in the vegetable broth, drops of liquid smoke, vegan worcestershire and Bragg’s or soy sauce. Bring to a boil. Reduce the heat to Med/Low and simmer until the liquid has cooked off. About 50 mins.

Line a baking sheet with aluminum foil, greased. Spread the shredded jackfruit and onions out on the baking sheet. Bake in the oven for 20 mins, stirring occasionally.

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Remove the pan from the oven, and toss 1/2 cup of Korean BBQ sauce with the jackfruit. Place back in the oven for another 20 mins, stirring occasionally.

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Remove from oven, and toss with another 1/2 cup of Korean BBQ sauce.

Serve hot on your favorite bun or bread, topped with our Crunchy Asian Slaw.

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Serve hot, Enjoy!

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Categories: Sandwiches and Wraps

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4 Comments on “Korean BBQ Jackfruit Sandwich”

  1. Greg
    February 27, 2014 at 8:53 am #

    This looks delicious! Just a couple of items to point out, though. First, where does the worcestershire sauce get used in this recipe? I didn’t see it mentioned in the instructions. Second, for those that are new to veganism, you might want to specify “vegan worcestershire sauce”.

    • February 27, 2014 at 9:40 am #

      Thanks Greg! We had vegan worcestershire sauce on our other recipe, but forgot to clarify “vegan” on this one. We also updated the instructions.

  2. March 10, 2014 at 10:42 pm #

    I am not sure where you are getting your info, but good topic.
    I needs to spend some time learning much more or understanding more.
    Thanks for great info I was looking for this info for my mission.

Trackbacks/Pingbacks

  1. Crunchy Asian Slaw | Being Vegan Eats - February 26, 2014

    […] a mouth-watering side or a topper to a veggie burger or sandwich like our Korean BBQ Jackfruit Sandwich, this Crunchy Asian Slaw is refreshing. It’s got just the right hint of sesame. We even like […]

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