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.