Korean BBQ Jackfruit Tacos

Name: Korean BBQ Jackfruit Tacos
Prep time: 20 min
Cook time: 15 min
Yield: 4

korean bbq jackfruit tacos vegan fusion plant-based spicy asian-mexican street-food

Appetizers

Tender young jackfruit marinated in Korean BBQ sauce and served in warm tortillas with crisp vegetables and spicy kimchi for a delicious plant-based taco experience.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 15

Ingredients

400g14 oz young green jackfruit in brine, drained
60ml¼ cup soy sauce
2 tbsp2 tbsp gochujang
2 tbsp2 tbsp rice vinegar
2 tbsp2 tbsp brown sugar
1 tbsp1 tbsp sesame oil
3 cloves3 cloves garlic cloves, minced
1 tbsp1 tbsp fresh ginger, grated
2 tbsp2 tbsp vegetable oil
88 small corn tortillas
200g2 cups napa cabbage, finely shredded
1 medium1 medium carrot, julienned
100g½ cup vegan kimchi, chopped
33 spring onions, sliced
60ml¼ cup vegan mayonnaise
1 tbsp1 tbsp fresh lime juice
1 tsp1 tsp sriracha sauce
1 tbsp1 tbsp toasted sesame seeds
20g¼ cup fresh cilantro
1 lime1 lime lime wedges for serving

Instructions

Rinse and drain 400g14 oz young green jackfruit in brine. Using your hands or a fork, shred into pulled meat-like pieces. Pat dry with paper towels.
In a bowl, whisk together 60ml¼ cup soy sauce, 2 tbsp2 tbsp gochujang, 2 tbsp2 tbsp rice vinegar, 2 tbsp2 tbsp brown sugar, 1 tbsp1 tbsp sesame oil, 3 cloves3 cloves garlic cloves, and 1 tbsp1 tbsp fresh ginger.
Add shredded jackfruit to marinade and toss to coat. Let marinate for 15 minutes.
For the slaw, combine 200g2 cups napa cabbage and 1 medium1 medium carrot in a bowl. Set aside.
For the sauce, mix 60ml¼ cup vegan mayonnaise, 1 tbsp1 tbsp fresh lime juice, and 1 tsp1 tsp sriracha sauce. Adjust heat to taste.
Heat 2 tbsp2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated jackfruit with sauce.
Cook for 10-12 minutes, stirring occasionally, until jackfruit is caramelized and sauce has reduced.
Warm 88 small corn tortillas on a griddle or directly over gas flame until pliable.
To assemble, spread spicy mayo on each tortilla. Add Korean BBQ jackfruit.
Top with cabbage slaw, 100g½ cup vegan kimchi, and 33 spring onions. Garnish with 1 tbsp1 tbsp toasted sesame seeds and 20g¼ cup fresh cilantro. Serve with 1 lime1 lime lime wedges for serving.

Ingredients

id: young_jackfruit metric: 400g imperial: 14 oz name: young green jackfruit in brine, drained
id: soy_sauce metric: 60ml imperial: ¼ cup name: soy sauce
id: gochujang metric: 2 tbsp imperial: 2 tbsp name: gochujang
id: rice_vinegar metric: 2 tbsp imperial: 2 tbsp name: rice vinegar
id: brown_sugar metric: 2 tbsp imperial: 2 tbsp name: brown sugar
id: sesame_oil metric: 1 tbsp imperial: 1 tbsp name: sesame oil
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic cloves, minced
id: fresh_ginger metric: 1 tbsp imperial: 1 tbsp name: fresh ginger, grated
id: vegetable_oil metric: 2 tbsp imperial: 2 tbsp name: vegetable oil
id: corn_tortillas metric: 8 imperial: 8 name: small corn tortillas
id: napa_cabbage metric: 200g imperial: 2 cups name: napa cabbage, finely shredded
id: carrot metric: 1 medium imperial: 1 medium name: carrot, julienned
id: kimchi metric: 100g imperial: ½ cup name: vegan kimchi, chopped
id: spring_onions metric: 3 imperial: 3 name: spring onions, sliced
id: vegan_mayo metric: 60ml imperial: ¼ cup name: vegan mayonnaise
id: lime_juice metric: 1 tbsp imperial: 1 tbsp name: fresh lime juice
id: sriracha metric: 1 tsp imperial: 1 tsp name: sriracha sauce
id: sesame_seeds metric: 1 tbsp imperial: 1 tbsp name: toasted sesame seeds
id: cilantro metric: 20g imperial: ¼ cup name: fresh cilantro
id: lime_wedges metric: 1 lime imperial: 1 lime name: lime wedges for serving

Instructions

Rinse and drain {young_jackfruit}. Using your hands or a fork, shred into pulled meat-like pieces. Pat dry with paper towels.
In a bowl, whisk together {soy_sauce}, {gochujang}, {rice_vinegar}, {brown_sugar}, {sesame_oil}, {garlic}, and {fresh_ginger}.
Add shredded jackfruit to marinade and toss to coat. Let marinate for 15 minutes.
For the slaw, combine {napa_cabbage} and {carrot} in a bowl. Set aside.
For the sauce, mix {vegan_mayo}, {lime_juice}, and {sriracha}. Adjust heat to taste.
Heat {vegetable_oil} in a large skillet over medium-high heat. Add marinated jackfruit with sauce.
Cook for 10-12 minutes, stirring occasionally, until jackfruit is caramelized and sauce has reduced.
Warm {corn_tortillas} on a griddle or directly over gas flame until pliable.
To assemble, spread spicy mayo on each tortilla. Add Korean BBQ jackfruit.
Top with cabbage slaw, {kimchi}, and {spring_onions}. Garnish with {sesame_seeds} and {cilantro}. Serve with {lime_wedges}.

Tips

Jackfruit Preparation: Choose young green jackfruit in brine, not in syrup. Rinse well to remove excess saltiness.

Texture Development: Shred jackfruit thoroughly and cook until edges get crispy for the best pulled meat texture.

Vegan Kimchi: Ensure kimchi is vegan - some brands contain fish sauce. Make your own or buy certified vegan brands.

Make-Ahead: Jackfruit can be cooked up to 3 days ahead and reheated. Store separately from toppings.

Serving Style: Set up a taco bar with all toppings so guests can customize their own combinations.

Heat Level: Adjust gochujang and sriracha to taste preference. Start with less and add more as needed.