- 2 14-ounce cans young green jackfruit
- 1/4 cup (60ml) gochujang paste
- 2 tbsp (30ml) soy sauce
- 2 tbsp coconut sugar
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1-inch ginger, minced
- 1 tbsp (15ml) oil
- 2 tbsp chopped green onions
- 1/4 cup (60ml) water
- to serve: rice, avocado, cilantro, lime juice
- 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.
- Serving Size: 1 (without rice and toppings)
- Calories: 252
- Sugar: 30.3g
- Fat: 6.8g
- Carbohydrates: 43.1g
- Fiber: 10.9g
- Protein: 4.6g