Jackfruit Bulgogi from Feasts of Veg
Recipe from feasts of Veg.
Have you tried Pulled jackfruit yet? The Jacktree fruit bears the biggest fruit in the world and its stringy fleshy texture makes it ideal to use as a savoury addition to salads, breads and stews, or wherever you want a delicious substitute for grilled meat. This recipe is an extract from my third book Feasts of Veg, you can find it here or in a walk in bookstore.
I use canned green jackfruit in brine, which you easily will find in Asian supermarkets or online. It’s important that you choose the green jackfruit as the ripe jackfruit is sweet and is best used in dessert. I’ll keep it short and sweet, so here’s the only Jackfruit Bulgogi recipe you’ll ever need:
600g canned green jackfruit, drained
vegetable oil for frying
water as needed
1 tablespoon olive oil
3 tablespoons soy sauce
3⁄4 tablespoon gochujang chilipaste or sriracha 1 teaspoon ginger
1 garlic cloves, crushed
1 tablespoon coconut sugar or agave syrup
1 tablespoon toasted sesame oil
1 teaspoon lemon juice
salt and freshly ground black pepper, to taste
Put the jackfruit in a bowl. Mix the marinade ingredients together and pour over the jackfruit. Massage the jackfruit with your hands, breaking up the bigger pieces and working the marinade into the fruit. Leave to marinate for 10 minutes ( unto 24 hours in the fridge) or fry straightaway.
Heat up a pan to medium high heat, add a drizzle of oil and fry the jackfruit. Add a little water to let it cook into the jackfruit so it doesn’t dry out. Continue frying and adding small amounts of water for 15 minutes. Fry for another 5 minutes without water letting the jackfruit dry up. Taste and adjust with salt and pepper.
This recipe is suitable for vegans.
Make it Gluten free: Opt for tamari sauce.