Monday, December 28, 2015

Korean BBQ Pulled Jackfruit


Last week was a crazy, busy week for me. I had to work Christmas Eve as it was my normal day to work, and then I had to work an extra 8 hours on Christmas Day as it was one of my two holidays a year to work. My husband also had to work so we decided it would be best if we waited to celebrate the holiday until the following weekend. Considering that I'm avoiding using my credit cards as well, this gives me time to pick up all the little things for the kids (I already purchased their big-ticket items) to round out their gifts. On top of that, the magazine I write for has given me a bigger column to write the last few months and my latest editorial was also due last week. Needless to say, last week couldn't wrap up fast enough.

Saturday night was my only day off, and I really really needed to go to the grocery store. As a vegan, I usually have to go to a couple of different ones to get the various items I need, but I've really been wanting to try BBQ jackfruit. I've looked for it but haven't found it, so I figured I'd try my luck at the big Asian market I've been meaning to go to for so long. Honestly, I don't know why I haven't made it there sooner. I loved that place! I came home with all kinds of great goodies, including the jackfruit. So then, Saturday night I made BBQ pulled jackfruit sandwiches (Korean-style) with homemade slaw and a side of dill pickle chips (yum yum). Here's how I did it., it's easy!



Korean BBQ Pulled Jackfruit

2 cans of jackfruit, drained and patted dry
2 T paprika
1 T granulated garlic and granulated onion
2 T soy sauce
1 T sugar
oil for frying
Korean BBQ sauce

1. Put the jackfruit in a bowl. Add the dry spices and soy sauce. Mix well.
2. Heat oil in a pan over medium-high heat. I used about 4 tablespoons of coconut oil.
3. Lightly fry the jackfruit pieces on each side.
4. Add one cup of the bbq sauce.
5. Turn the heat down to medium and cook, covered, for about 15 minutes.
6. Take the jackfruit off the heat and dump back into the mixing bowl. 
7. Shred using two forks and add back to the frying pan.
8. Add another 1/2 c - 1 c bbq sauce and simmer over medium heat until cooked through.
9. Put on a bun and top with slaw and extra bbq sauce if desired.



Easy Slaw Recipe

1 c cabbage, sliced very thin
1 c shredded carrots
2 heaping tablespoons vegan mayo
2 T apple cider vinegar
2 T sugar
1 t poppy seeds

1. In a mixing bowl, whisk the mayo, vinegar, sugar, and poppy seeds.
2. Add the cabbage and carrots and toss to coat.


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