Jackfruit is a great vegan alternative to “faux meat” products. Not that those products aren’t awesome… This just gives you a whole foods alternative that won’t break the bank! I’ve seen a can of jackfruit run from $1.99 (US) to about $2.50. As a family of five, 2 cans can feed us well! $4 of jackfruit is much more affordable than meat or meat alternatives!
Bulgogi is a Korean dish that is typically considered Korean Barbecue. I found a great recipe and used what I had on hand to make my own version! Check out this video from Cheap Lazy Vegan that I was inspired by here.
The first step in this recipe is to blend all of your ingredients for the bulgogi sauce in a blender on high. It’s not the most attractive looking sauce but the smell is amazing!
Next, rinse your jackfruit pieces and cut off the pointed core. The seeds are edible, so don’t worry if a few are in the strand like pieces.
Use your hands to squish the pieces into strand like pieces. It looks a lot like shredded chicken!
Pour your sauce over the jackfruit. Go ahead! Pour it all in.
Stir with chopsticks to be extra authentic 😉 until all of the sauce is coated all over the jackfruit. Let it marinate for 4 hours to Overnight. The longer… The better.
When you’re ready, stir fry this in a hot skillet until warmed through and the sauce has caramelized. Enjoy over rice and with various Korean side dishes like these gorgeous and delicious fresh cucumber kimchi, or radish kimchi. There are endless options here!
**A side note. I did not use sesame oil in my sauce because I am thoroughly allergic to it. Yes, sad I know. The way I replace this is by using olive oil and throwing in a tablespoon of raw sunflower seed butter that I made by blending them in a food processor until a thick paste formed. It’s not the same, but feel free if you are not allergic to sesame seeds to add sesame oil.**
- 2 Cans of Jackfruit such as this: Aroy-D Young Green Jackfruit in Brine, 20 Ounce (Pack of 6)
- 1/4 Cup of Tamari or Coconut Aminos
- 1 Small Apple
- 1 Teaspoon of Ginger Paste
- 1 Teaspoon of Raw Sunflower Butter
- 1 Tablespoon of Olive Oil
- 4-6 Cloves of Garlic
- 3 Tablespoons of Coconut Sugar
- 1/4 to 1/2 of an Onion (Depending on the size of your onion.)
- Water to thin to your desire.
- Add all of the sauce ingredients (everything but the jackfruit) to a blend and blend on high until a relatively smooth sauce forms.
- Drain and rinse the jackfruit in a strainer.
- Cut off the pointed piece of the core. This will vary in size from piece to piece. Just try to remove enough so the sponge like core is removed and the strands are able to break free.
- Squish the pieces of jackfruit in your hand and break it up until it’s in strand like, bite size pieces.
- Pour your bulgogi sauce over the jackfruit. Allow it to marinate in the fridge for 4 hours or overnight if you wish. The longer… The better.
- When you’re ready add your bulgogi jackfruit to a hot skillet including any leftover sauce. Cook until hot through and sauce has caramelized. This can take 8 to 10 minutes.
- Enjoy over rice and with other Korean side dishes.
**Side note. I did not use sesame oil because I am allergic. You can omit the olive oil and raw sunflower seed butter and substitute 1 Tablespoon toasted sesame oil if you aren’t allergic like I am.**