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This Korean Barbecue Jackfruit Tacos Recipe is like eating vegan pulled pork! The jackfruit is coated in a sweet and salty Korean barbecue sauce for maximum flavor.



Total time

40 minutes




Dinner, Lunch


  • 2 cans of jackfruit in water (drained and rinsed)
  • ½ cup liquid aminos
  • ¾ cup water
  • ½ cup coconut sugar
  • ¼ cup date syrup
  • ¼ cup rice vinegar (not seasoned)
  • ¼ cup natural ketchup
  • 1½ teaspoons sesame oil
  • 5 cloves garlic (minced)
  • 1 tablespoon grated ginger
  • 1 tablespoon tapioca starch OR corn starch
  • tortillas
  • cubed avocado
  • sliced radish
  • cilantro


  1. Preheat the oven to 400 degrees. Line a baking tray with nonstick foil.
  2. Add all of the sauce ingredients, except for the tapioca starch, into a saucepan. Bring to a simmer and simmer gently for 5 minutes. Remove the sauce from the heat.
  3. Mix the tapioca starch with a tablespoon of water. Pour it into the sauce, whisking constantly. Once incorporated, return to the heat and bring back up to a simmer. Remove from the heat and set aside.
  4. Remove any seeds in your drained jackfruit. Add the jackfruit and 1 cup of the sauce into a saucepan. Cook, covered, for about 10 minutes, stirring occasionally.
  5. Spread the jackfruit out on the baking sheet and bake for 20 minutes, or until the edges are browned and a little crispy.
  6. Serve the jackfruit with tortillas, topping of choice, and more sauce.
  7. View the recipe instructions at Catching Seeds

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