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Delicious plant-based, Korean Bulgogi, ready in minutes! Jackfruit soaks up all the yummy flavors instantly without hours of marinating. Pair with rice, kimchi, and a seared vegetable for a quick and amazing Vegan Bulgogi Bowl! 

The basic definition for Bulgogi is thinly sliced, marinated meat that is grilled, roasted, or pan-fried used in Korean cuisine.

Here we are using jackfruit in place of meat for a vegan version. Make sure to purchase jackfruit,  packed in water, not in syrup. Drain and shred with your fingers.

Here’s a fast and easy vegan weeknight dinner you are sure to fall in love with. Jackfruit replaces the meat in traditional Bulgogi and lends itself perfectly to this dish. It shreds easily, has a tender texture, and a fairly neutral taste allowing it to take on the flavor of the marinade.

Ingredients

• 1/2 cup Asian pear, grated (or sub regular pear or apple)
• 1/4 cup soy sauce
• 1,5 tablespoon tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic pressed or minced
• 1 tablespoon fresh ginger, grated or minced
• 1 tablespoon gochujang pepper paste ( or sub garlic chili paste)
• 1 tablespoon high heat oil –peanut oil, avocado oil, wok oil, etc
• 2 green onions, finely sliced
• 2 teaspoons sesame seeds, toasted
• 20 ounces can of jackfruit (packed in water), drained and rinsed
• Serve with cooked rice, steamed or sauteed veggies, kimchi, crunchy radishes to create a Bulgogi Bowl.

Instructions

1. In a bowl whisk together grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang.
2. Gently shred jackfruit, hands work best here. Add to the marinade and carefully fold in until jackfruit is fully immersed in the liquid.
3. Heat a cast-iron or non-stick pan to medium-high heat. Add a tablespoon of oil, using tongs, place jackfruit in the skillet, letting the excess marinade drip back into the bowl. Spread jackfruit evenly in the pan and let it cook without stirring for about 3-4 minutes. Flip over letting it brown a bit, about another 3 minutes, adding more oil if needed.
4. Pour the remaining marinade and green onions into the pan stir and heat thoroughly for another minute.
5. Serve over rice with veggies, kimchi and a sprinkling of toasted sesame seeds.

Notes

Vegan jackfruit bulgogi is great in tacos, burritos, lettuce wraps, sushi, spring rolls and so much more.

Feel free to use the flavorful marinade for thinly sliced chicken or beef (for mixed-diet households).

Leftovers will last in the fridge for 3-4 days.