Easy Gochujang Jackfruit

Easy Gochujang Jackfruit

Super easy jackfruit that is cooked in a spicy Korean-inspired sauce. Spicy, garlicky, hearty, and simply delicious!

  • Author: Full of Plants
  • Yield: 2 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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