2 years ago
danidee
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Meatless Monday Recipe: Korean BBQ Jackfruit Sandwiches with Tahini Slaw
Who said KBBQ was just for meat-eaters? In this 'East meet West' fusion recipe, we pair the spicy-sweetness of a standard Korean marinade with pulled jackfruit and an aromatic tahini slaw.
Leave those frozen Boca Burgers in the freezer, and try this one out tonight. Pair it up with a side of oven-baked French fries, and you certainly won't regret it!

Korean Barbecue Jackfruit Sandwiches with Tahini Slaw

MAKES 4 - 6 SERVINGS
INGREDIENTS:
For the Korean Barbecue Jackfruit -
2 20 oz. cans young green jackfruit in brine or water
3/4 cup water
1/2 cup soy sauce
1/3 cup light brown sugar
1/4 cup tomato paste
2 tablespoons rice vinegar
2 tablespoons sriracha sauce (or to taste)
1 1/2 teaspoons fresh grated ginger
1 teaspoon sesame oil
1 tablespoon grape seed oil (or another neutral flavor vegetable oil)
1 medium onion, sliced and separated into strips
2 garlic cloves, minced
For the Tahini Slaw -
1/4 cup tahini
2 tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons agave or maple syrup
2 - 4 tablespoons water
3 cups shredded cabbage
1 red bell pepper, cut into very thin strips
2 tablespoons finely chopped fresh cilantro, packed
2 scallions, chopped
For Serving -
4 - 6 burger buns or sandwich rolls, sliced open
DIRECTIONS:
1) To make the sauce, drain and rinse jackfruit well. Blot pieces with a paper towel to remove excess water.
2) In small bowl, stir together water, soy sauce, brown sugar, tomato paste, rice vinegar, sriracha and ginger.
3) Place oil in a medium saucepan and place over medium heat. Add onion and garlic. Sauté 3 minutes. Add jackfruit. Continue to sauté, breaking up pieces of jackfruit with a fork or spatula, until onion is softened and jackfruit is lightly browned in spots, about 3 minutes more. Add soy sauce mixture and bring to a simmer. Lower heat and allow to simmer 15 minutes, until sauce is thick and jackfruit is tender, stirring frequently. While simmering, pull pieces of jackfruit apart using a fork and add more water if the mixture becomes too thick.
4) To make the slaw, stir tahini, rice vinegar, soy sauce and agave or maple syrup together in medium bowl. Thin with water until mixture is easy to stir, but still thick and creamy. Add cabbage, bell pepper, cilantro and scallions. Toss well to coat.
5) Serve by dividing Korean barbecue jackfruit among buns and topping with creamy tahini slaw.
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