Easy Gochujang Jackfruit! 8 ingredients. Spicy, meaty, and saucy jackfruit. That’s what we are cooking today.
Introducing this Gochujang jackfruit that is not only easy to make but also full of flavor, hearty, and cozy. Let’s do it!
WHAT IS GOCHUJANG PASTE?
Gochujang is a Korean chili paste made with red chili powder, sweet rice, fermented soybean powder, salt, and malt. It can be fermented from a couple of months to a few years, the flavor getting better as it ages. It is a key ingredient in Korean cuisine, used in famous dishes like Bibimbap, fried rice, or stews.
I would say it tastes like a mix of chili paste and white miso. It is quite spicy, very smooth, and has some umami to it.
This recipe is easy and comes together in less than 30 minutes. You start by rinsing and cutting the hard-core part of the young jackfruit. Next, we prepare the sweet, spicy, and garlicky sauce.
HOW TO MAKE THE SAUCE?
Gochujang paste makes the base. Then we have soy sauce and coconut sugar to balance the spiciness. Next comes the aromatics: garlic, ginger, and shallots.
Mix all the ingredients together, pour over the jackfruit, and stir to coat. Almost done!
Finally, transfer the jackfruit with the sauce to a non-stick skillet and simmer for a few minutes. Serve this spicy jackfruit on a bed of rice or quinoa, and top with peanuts, cilantro, and a squeeze of lime!
If you are looking for more jackfruit recipes, check out these Easy Jackfruit “Chicken” Quinoa Bowls, Jackfruit Potstickers, or this Buffalo Jackfruit & Rice Bake!
Let me know in the comments if you try this recipe!
Easy Gochujang Jackfruit
Ingredients
- 2 14-ounce cans young green jackfruit
- 1/4 cup gochujang paste
- 2 tbsp soy sauce
- 2 tbsp coconut sugar
- 1 shallot minced
- 2 cloves of garlic minced
- 1 inch ginger minced
- 1 tbsp oil
- 2 tbsp chopped green onions
- 1/4 cup water
- to serve: rice, avocado, cilantro, lime juice
Instructions
- Drain and rinse the young jackfruit. Cut off the hard "core" part of the jackfruit pieces and discard. Transfer the jackfruit to a large mixing bowl and shred it using a fork, or your hands.
- In a small bowl, whisk together the gochujang paste, soy sauce, coconut sugar, minced shallot, garlic, and ginger. Pour the sauce over the jackfruit and stir to coat.
- Heat a tablespoon of oil in a large non-stick skillet over medium heat. Once hot, fry the chopped green onions for about 2 minutes. Next, add the jackfruit with the sauce and 1/4 cup of water.
- Cook over medium heat uncovered for 7-10 minutes. Serve on a bed of rice and top with roasted peanuts, cilantro, and a squeeze of lime!
- Gochujang jackfruit will keep for up to 2 days in the refrigerator. Reheat gently in a skillet over medium heat.
I’ll have to try this recipe. I had bought some GOCHUJANG PASTE since it was a fermented product but haven’t found a recipe to use it in.
Have you considered using a slow cooker to cook the young jackfruit in order to shred it. I have a BBQ Jackfruit recipe that uses two cans of young green jackfruit that are drained and rinsed and then cooked on high for 5 hours along with the other ingredients. Afterwards you can shred the jackfruit with forks easily until it looks like pulled pork.
Hi Arthur,
I don’t find jackfruit hard to shred at all without cooking before. Canned jackfruit is already cooked. Now, if using fresh young green jackfruit, it needs to be boiled about 40 minutes.
Thomas,
I’m using the canned Aroy-D Young Green Jackfruit in Brine and it definitely needs to be cooked before it could be shredded.
I did notice in your recipe you mention that you are using “2 14-ounce cans young green jackfruit” but the Amazon link goes to “Native Forest Organic Young Jackfruit 14 Ounce” and other places you say you are using “young jackfruit”. I was wondering if saying you were using young green jackfruit was a typo and it should be just young jackfruit.
I’m afraid I have never heard about this Arthur, green jackfruit I used in cans is always soft (and cooked).
Regarding the young/green, it’s actually the same. I’m making sure people don’t get confused with the ripe one.
We made this tonight. It was very tasty. Thank you again. I am wondering if you could tell me the name of your fish recipe using the TVP. I have lost the recipe and am having a hard time finding it. Thank you again for all your wonderful recipes
Glad you liked it Trina!
The fish recipe is disabled for now until I update it with exact gram measurements. It will be back soon!
I absolutely LOVE this recipe! Thank you so much for posting it!
You’re welcome Claudia! đŸ™‚
Thomas,
J’ai fais cette recette hier soir. C’Ă©tait dĂ©licieux.Simple et facile Ă faire en plus.Merci.
Merci de ton retour Pierre !