This Korean BBQ Pulled Jackfruit is sweet, spicy and packed with flavour! It’s easy to make, takes only 20 minutes and requires just 4 ingredients. So delicious paired with rice and Korean side dishes.
I LOVE Korean cuisine. Everything has so much flavour with the perfect balance of spiciness, savouriness and sweetness. One of my favourite things growing up was Korean BBQ Beef bowls made with Korean BBQ Sauce. I was craving it so much and one day it just hit me how easily I can make it vegan! Since then, it’s become one of my go-to meals.
The best part about this dish (other than that is tastes soooo good) is that you only need 4 ingredients to make the actual Korean BBQ Pulled Jackfruit!
If you can’t get soy curls, you can sub for more jackfruit or even tofu! If you can’t find jackfruit, you can still make this dish with soy curls or tofu, just reduce the amount of sauce.
This is my go-to meal when I just want something quick and easy. Sometimes I’ll meal prep it ahead of time because it keeps well in the fridge for a couple days too!
I LOVE eating it with rice, it balances the super flavourful Korean BBQ Pulled Jackfruit so well. And if you can get your hands on some Korean side dishes, highly recommend! If not, some sautéed vegetables will do, the sauce honestly makes everything tasty anyways ☺️.
I’ve been craving ALL the Korean food lately so perhaps there will be more Korean recipes here on the blog, stay tuned!
I hope you try and love this Korean BBQ Pulled Jackfruit as much as I do!! It’s:
- spicy
- sweet
- sticky
- sauce-y
- so flavourful
- high in protein
- easy & quick to make
- and so damn tasty!
If you recreate this Korean BBQ Pulled Jackfruit recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Korean BBQ Pulled Jackfruit (Vegan)
- Total Time: 20 minutes
- Yield: 4 1x
Description
This Korean BBQ Pulled Jackfruit is sweet, spicy and packed with flavour! It’s easy to make, takes only 20 minutes and requires just 4 ingredients. So delicious paired with rice and Korean side dishes.
Ingredients
- 2 15 oz cans of young green jackfruit
- 1 package of soy curls (150g), rehydrated and drained*
- 2 medium onions, sliced
- 1–1.5 cup Korean BBQ Sauce
- 1/4 cup water
- Additional korean side dishes or any vegetables you have on hand! Spinach, carrots, sugar snap peas are delicious paired with this.
- Optional toppings: green onions, sesame seeds, drizzle of sesame oil, sriracha.. etc
Instructions
- Heat a wok or large skillet over medium high heat. Add in the sliced onions and fry until lighty browned and translucent (around 1 minute)
- Add in the drained jackfruit, soy curls, BBQ sauce and water. Stir to coat all the jackfruit and soy curls.
- Shred the jackfruit pieces with a fork until it resembles “pulled pork”. Cook for 4-6 minutes. Stir and taste. Add more BBQ sauce, salt or pepper if needed. Allow it to cook for another 2-3 minutes.
- Serve immediately over rice with some vegetables. Top with sesame seeds and green onions if desired.
Notes
* be sure to squeeze the excess rehydrated soy curls liquid out so that it can absorb the sauce well.
I used my home made Korean BBQ Sauce that is vegan & refined sugar free!
Store left overs in an airtight container. It will last up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Korean
Nutrition
- Serving Size: 1 Serving
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I generally don’t like jackfruit that much, but in this dish, I loved how it really complimented the soy curls to add a lot of great texture and soaked up the sauce and flavours. I don’t think I would ever have thought to combine them, but they are great together.
Loved the flavours. Will try it with your Korean BBQ sauce recipe next time!
I’ve been vegetarian for a very long time but I’ve still never tried jackfruit! I need to change that immediately 😉 This bowl is seriously inspiring me to try some!!
Hi Sarah! This comment made me so happy, I love your food blog!! Definitely give jackfruit a try, it absorbs the flavours of sauces/spices so well. Let me know what you make with it!
Lisa