Korean BBQ Jackfruit Sliders
Published Jul 05, 2020
This post contains affiliate links. Please see our disclosure policy.
If you’re a regular reader of my blog, you might know that my family has a pretty diverse range of diets. I’m gluten-free and so are the majority of my immediate family members – both my sons and a couple of my grandkids. One of my sons, Colin, is also vegan. We avoid giving my grandkids sugar. My nephew has a peanut allergy. It’s safe to say we’ve had to get creative in this family in order to ensure we all stay on track and don’t get sick. When we have family barbecues, one of the things we make is a vegan burger/sandwich alternative for Colin – sometimes it will be a black bean burger but other times we do something like these Korean BBQ Jackfruit Sliders.
These sliders use San-J’s Korean BBQ sauce to coat the jackfruit, created a pulled pork style sandwich, minus the meat!
Jackfruit is in the same family as fig, mulberry, and breadfruit. It’s grown between India and Malaysia and can be quite large. One of the largest jackfruits ever recorded was 94 pounds and had a circumference of 52 inches! Wow. Jackfruit is a great alternative to meat, as it has a similar texture and flavor to that of pork. If you haven’t tried it before, I highly recommend it!
Watch this recipe in action!
Korean BBQ Jackfruit Sliders
Ingredients
- 1 (14-ounce) can young jackfruit in brine or water (not syrup), , drained
- 1/3 cup San-J Gluten Free Korean BBQ Marinade and Stir Fry Sauce
- ¼ cup mayonnaise or vegan mayonnaise
- 2-3 teaspoons Sriracha sauce
- 4 gluten-free ciabatta or hamburger buns
- ½ cup shredded lettuce
Additional toppings:
- Pickles
- Pickled red onions
- Pickled or fresh jalapeño slices
Instructions
- Place jackfruit in a deep skillet and cover with water. Bring to a boil over high heat then reduce heat and simmer, uncovered, for 15 minutes. Drain the water and add the Korean BBQ sauce. Simmer, stirring occasionally, for about 5 minutes or until the sauce thickens slightly and the jack fruit is coated.
- Stir the mayonnaise and Sriracha together in a small bowl. Lightly toast the buns. Spread the spicy mayonnaise on both sides of the buns. Top with the jackfruit and lettuce plus any additional toppings desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
