Korean BBQ Jackfruit Bao
This jackfruit bao recipe utilizes our famous sauce in a delightful twist on traditional bao! Tender, marinated jackfruit in our famous Korean BBQ sauce wrapped in fluffy, steamed buns and topped with pickled cucumber and cabbage. It's a bold, plant-based option perfect for quick meals or gatherings.
Ingredients
4 vegan bao buns (found in the freezer section of your local asian grocery store)
1 carrot, shredded
¼ cup peanuts, roughly chopped
Cilantro, cleaned and chopped
Red finger chili, thinly sliced (optional)
Korean BBQ Jackfruit (see sub-recipe)
Pickled Cucumbers + Red Cabbage (see sub-recipe)
Directions
Take the frozen bao buns and place in a bamboo steamer for 3-5 mins, until heated through.
Stuff each bao bun with the korean bbq jackfruit. Top with shredded carrot, pickled cucumber + cabbage, peanuts, cilantro and chilies.
Serves: 2-4 people
Cook Time: 15 minutes
sub-recipes
Pickled Cucumbers + Red Cabbage
Time: 15 minutes
Pickling Time: 1 hour
¼ cucumber
½ cup red cabbage, shaved
¼ cup Rice vinegar
2 tbsp sesame oil
2 tbsp tamari
2 tbsp organic cane sugar
1 tsp szechuan peppercorns
Directions
Mix the rice vinegar, sesame oil, tamari, sugar and peppercorns together in a small bowl. Using a mandoline (or finely cut) slice the cucumber and red cabbage. Add the veggies to the vinegar mix, gently tossing the veggies to get them coated well. Be sure to mix this frequently and let them pickle for at least 1 hour before use.
Korean BBQ Jackfruit
Time: 15 minutes
1 can (565g) Jackfruit, green in brine
¾ - 1 cup Korean bbq sauce (purchase at your local Pure Kitchen)
Directions
Drain the jackfruit. Take each piece of jackfruit and squash it between your fingers. The centre will be a little more tough, that’s fine - you can rough chop it. Place the shredded jackfruit into a bowl and add the korean bbq sauce, mixing well. Spread it evenly on a baking sheet and bake at 300 for 12-15 minutes.
Prepared by Olivia Cruickshank, Executive Chef & Co-owner of Pure Kitchen
