---
title: Korean BBQ Jackiruit
course: main
source:
  name: Big Vegan Flavor
  author: Nisha Vora
  url: https://www.umami.recipes/recipe/fNK8SRH5bXkDEVLCk5PF
tags: [main, jackfruit, vegan]
---

Drain and rinse the @young jackfruit{2%cans}(20-ounce/570 g each, in water or brine, not in syrup, drained, see Ingredient Note) very well. Use your fingers to pull the pieces apart so it resembles shredded meat. The tough cores will become edible once cooked, but discard large pods, as they don't soften.

Transfer the shredded jackfruit to a large #bowl{}, cover with cold water, and agitate with your hands. If the water turns murky from the brine, drain and rinse again. Transfer to several dish towels to dry. Squeeze out excess water.

In a small #bowl{}, stir together the @gochugaru{2%tsp}(Korean chile flakes) and @smoked paprika{1%tsp}. Sprinkle over the shredded jackfruit and toss to coat each piece with your hands.

Scoop out 3 tablespoons of the @Korean BBQ sauce{}(page 175) and set aside for the final step.

Heat a 12-inch (30 cm) nonstick #sauté pan{} over medium-high heat (see Tip). Add the @grapeseed oil{1 1/2-2%tbsp}(or neutral-flavored oil of choice), and once shimmering, add the jackfruit. Cook for ~{2%minutes}, undisturbed. Toss, then cook for ~{6%minutes}, tossing just occasionally. Pour in the BBQ sauce (minus the reserved 3 tablespoons) and @water{1/2%cup}(120 ml). Stir to coat the jackfruit, then reduce the heat and simmer for ~{30%minutes}, stirring every 5 minutes or so to avoid sticking.

Stir in the reserved 3 tablespoons BBQ Sauce and toss to coat, then remove from the heat. Depending on the brand of jackfruit, it might taste a bit salty, but once paired with the mayo and coleslaw, the flavors will be well rounded.