Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the jackfruit by draining 20 ounces of canned young green jackfruit in brine, rinsing it thoroughly, and then shredding it into pullable pieces.

2. 2

   In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 2 minced cloves of garlic, 1 grated teaspoon of fresh ginger, and 1 tablespoon of brown sugar until well blended.

3. 3

   Heat 2 tablespoons of cooking oil in a large non-stick skillet or wok over medium-high heat until shimmering, then add the shredded jackfruit and flash-fry for 5-7 minutes until lightly browned and slightly crispy.

4. 4

   Pour the prepared gochujang sauce over the flash-fried jackfruit in the skillet, tossing gently to ensure all pieces are evenly coated with the spicy glaze.

5. 5

   Continue to cook for another 3-4 minutes, stirring occasionally, allowing the sauce to thicken and cling to the jackfruit, ensuring it is heated through and caramelized slightly.

6. 6

   Remove the Flash-Fried Gochujang Jackfruit from the heat, transfer it to a serving dish, and then garnish with 2 sliced green onions and 1 teaspoon of toasted sesame seeds before serving immediately.