Korean Barbecue Jackfruit Tacos

Recipe by Catching Seeds

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.

Ingredients

• 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

Method

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.

View the recipe instructions at Catching Seeds