It’s no secret that jackfruit is the ultimate pulled pork substitute. It’s uncanny how close it is to its meaty counterpart when cooked. In fact, I’m pretty certain you could fool any meat lover with this burger.
I’ve made regular BBQ versions of this recipe, but thought I’d try making it with a bit of an Asian twist. Enter gochujang paste. Sweet, sweet gochujang. I can’t believe there was a time I didn’t know of this Korean chilli paste. Poor me of the past!
It brings a whack of heat to the sauce, but also a hint of sweetness. It’s rather lovely.
While this burger is a wee bit on the spicy side, it’s the nice kind of spice. The one where it heats up your mouth but swiftly disappears without causing too much damage to your insides. It won’t leave you grasping for a cool beverage to try and cool down.
However, if you’re not much of a fan of spice at all, you can use less of the gochujang and substitute with more BBQ sauce. Simples!
Now, a little shoutout to the slaw! It’s a lovely, fresh partner for the jackfruit. The ginger and lime in the slaw really help to cool everything right down while the cabbage brings a nice crunch. It’s truly a match made in heaven.
Give this recipe a go and let me know how you get on in comments. Go and live your Gochujang dreams!
Korean BBQ Jackfruit Burger
Serves 5
Ingredients
Korean BBQ Jackfruit:
2 x 400g tin of Young Green Jackfruit
3 tsp Sesame Oil
2 tbsp Brown Sugar
1 tsp Chilli Powder
1 tsp Ground Black Pepper
1 tsp Sea Salt
1/2 tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 cup Vegan BBQ Sauce
1/4 cup Gochujang Paste
2 tsp Hoisin Sauce
1 tsp Soy Sauce
Asian Coleslaw:
1/2 cup Napa Cabbage – finely shredded
1/4 cup Red Cabbage – finely shredded
3 radishes – thinly sliced
1 Spring Onion – thinly sliced
1 inch Ginger – grated
Squeeze of fresh Lime Juice
Salt and Pepper to season
To Serve:
5 White Buns
1 tbsp Sesame Oil
Method
- Drain the can of jackfruit thoroughly and place in a mixing bowl. Roughly break apart the slices of jackfruit using your fingers or the back of a fork.
- To the mixing bowl, add 1 tsp of the sesame oil, brown sugar, chilli powder, black pepper, cayenne pepper, garlic powder, onion powder, and sea salt. Toss everything together well.
- In a frying pan over medium heat, add the remaining 2 tsp of sesame oil. Once hot, add the spicy jackfruit mixture. Cook for 5 minutes to give the jackfruit a bit of colour.
- Add the BBQ sauce, gochujang paste, hoisin sauce, and soy sauce to the pan along with a 1/2 cup of water. Mix everything together well and then bring to a simmer.
- Reduce heat to a low-medium and allow to cook for about 15-20 minutes or until the sauce has reduced and thickened.
- While the sauce is cooking, make the slaw. In a large bowl, add all the coleslaw ingredients and toss together well. Place in fridge until time to serve.
- Just before serving, slice the buns in half and brush the inside of each halves with some sesame oil. Place under grill for 1-2 minutes or until starting to turn golden.
- Assemble the buns with the jackfruit mixture and asian coleslaw – enjoy!
Ready for Pinning!
