Korean BBQ “Bulgogi” Jackfruit Tacos

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Korean BBQ “Bulgogi” Jackfruit Tacos


Ingredients

  • Ingredients
  • (standard)
  • 1 can jackfruit in brine or water
  • 1/3 cup water
  • 1/3 cup soy sauce
  • 1/4 cup coconut sugar
  • 1/4 cup fresh pear juice
  • 1/2 tablespoon freshly grated ginger
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/2 tablespoon oil of choice
  • 1/4 onion sliced into long strips
  • 2 cloves garlic smashed or minced (oil + refined sugar free version)
  • 1 can jackfruit in water (or brine) drained, rinsed
  • 1/4 cup liquid aminos
  • 1/4 cup water
  • 1/4 cup fresh pear juice
  • 1/4 cup sliced onion in strips
  • 1/4 cup + 2 tablespoons date syrup or sweetener of choice
  • 1/8 cup rice vinegar
  • 1 teaspoon roasted sesame seeds, crushed if you’d like
  • 2-3 cloves garlic, minced
  • 1/2 tablespoon grated or minced ginger

Instructions

  1. Wash and pat dry your jackfruit. Pull it apart and remove any large seeds. If you use jackfruit in brine, use less aminos or soy sauce. Combine the ingredients and add more aminos or soy sauce, or sweetener based on how you like it. If the mix is too salty, balance by adding more sweetness. Marinate jackfruit ~20-30 min. Cook over medium heat in a pan until sauce is mostly absorbed and onions are soft and slightly caramelized.
  2. Serve with spring onions and sesame seeds.

 

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