Korean Barbecue Pulled Jackfruit Sandwiches
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
421 kcal
-
Course
Main Course
Korean Barbecue Pulled Jackfruit Sandwiches
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Pulled jackfruit is simmered in spicy Korean barbecue sauce, topped with creamy tahini slaw and stuffed into buns in these flavor-packed pulled jackfruit sandwiches.
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Ingredients
For the Korean Barbecue Jackfruit:
- 40 oz young green jackfruit canned in brine or water
- ¾ cup water
- ½ cup soy sauce
- ⅓ cup light brown sugar
- ¼ cup tomato paste
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha sauce or to taste
- 1 ½ teaspoons fresh grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon grape seed oil or another neutral flavor vegetable oil
- 1 onion sliced and separated into strips
- 2 garlic cloves minced
For the Tahini Slaw:
- ¼ cup Tahini
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons maple syrup or agave syrup
- 2-4 tablespoons water
- 3 cups shredded cabbage
- 1 red bell pepper cut into very thin strips
- 2 tablespoons finely chopped fresh cilantro packed
- 2 scallions chopped
For Serving
- 4 burger buns or sandwich rolls sliced open
Instructions
To Make the Korean Barbecue Jackfruit:
- Drain and rinse jackfruit well. Blot pieces with a paper towel to remove excess water.
- In small bowl, stir together water, soy sauce, brown sugar, tomato paste, rice vinegar, sriracha and ginger.
- Place oil in a medium saucepan and place over medium heat. Add onion and garlic. Sauté 3 minutes. Add jackfruit. Continue to sauté, breaking up pieces of jackfruit with a fork or spatula, until onion is softened and jackfruit is lightly browned in spots, about 3 minutes more. Add soy sauce mixture and bring to a simmer. Lower heat and allow to simmer 15 minutes, until sauce is thick and jackfruit is tender, stirring frequently. While simmering, pull pieces of jackfruit apart using a fork and add more water if the mixture becomes too thick.
To Make the Tahini Slaw:
- Stir tahini, rice vinegar, soy sauce and agave or maple syrup together in medium bowl. Thin with water until mixture is easy to stir, but still thick and creamy. Add cabbage, bell pepper, cilantro and scallions. Toss well to coat.
To Serve:
- Divide Korean barbecue jackfruit among buns and top with creamy tahini slaw.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
63g
(21%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Sodium
2332mg
(97%)
Potassium
624mg
(18%)
Fiber
5g
(20%)
Sugar
31g
(62%)
Vitamin A
1328IU
(27%)
Vitamin C
71mg
(79%)
Calcium
169mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 63g | 21% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 2332mg | 97% |
| Potassium | 624mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 31g | 62% |
| Vitamin A | 1328IU | 27% |
| Vitamin C | 71mg | 79% |
| Calcium | 169mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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