Korean Barbecue Pulled Jackfruit Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded young green jackfruit simmered in spicy Korean barbecue sauce, topped with creamy tahini slaw and fresh vegetables, served on toasted buns. A plant-based take on Korean pulled meat sandwiches with bold, tangy-spicy flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 40 oz young green jackfruit (canned in brine or water)
- 3/4 cup water
- 1/2 cup soy sauce
- 1/3 cup light brown sugar
- 1/4 cup tomato paste
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha sauce (or to taste)
- 1 1/2 teaspoons fresh grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon grape seed oil (or another neutral flavor vegetable oil)
- 1 onion (sliced and separated into strips)
- 2 garlic cloves (minced)
- 1/4 cup tahini
- 2 teaspoons soy sauce
- 2 teaspoons maple syrup (or agave syrup)
- 2-4 tablespoons water
- 3 cups shredded cabbage
- 1 red bell pepper (cut into very thin strips)
- 2 tablespoons finely chopped fresh cilantro (packed)
- 2 scallions (chopped)
- 4 burger buns or sandwich rolls (sliced open)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 3120mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 558mg
- Calcium
- 274mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3120MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.