Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the 20 ounces of young green jackfruit by shredding it into bite-sized pieces and squeezing out any excess water thoroughly.

2. 2

   In a large pot or deep skillet, heat 1 tablespoon of vegetable oil over medium heat and sauté the 1/2 thinly sliced white onion for 3 to 4 minutes until softened.

3. 3

   Add the shredded 20 ounces of jackfruit and 4 ounces of sliced fresh shiitake mushrooms to the pot and cook for another 5 minutes, stirring occasionally.

4. 4

   In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of mirin, 1 tablespoon of granulated sugar, 4 minced garlic cloves, and 1 inch of grated fresh ginger.

5. 5

   Pour the prepared sauce and 1.5 cups of water or vegetable broth into the pot with the jackfruit and mushrooms, bring the mixture to a simmer, then reduce heat to low, cover, and braise for 30 minutes, stirring occasionally.

6. 6

   Remove the lid, stir in 1 tablespoon of sesame oil, and continue to cook uncovered for an additional 10 to 15 minutes, allowing the sauce to thicken slightly.

7. 7

   Serve the Korean Braised Jackfruit hot, garnished with 2 thinly sliced scallions and 1 teaspoon of sesame seeds.