THIS RECIPE IS SPONSORED BY LEE KUM KEE | OPINIONS ARE MY OWN
These Korean BBQ Jackfruit Sliders are everything.
Jackfruit has become a bit of a big deal over the past year, and for good reason. Late last year I made this Smokey Slow Cooker Pulled Jackfruit Chili and that was my first introduction to this meat-disguised fruit; it was divine.
But over the past year, after reading further into jackfruit and its uses, I’ve come to learn that the *real* trick to enjoying jackfruit is to throw it in a recipe where it can mimic pulled meat, such as pork, beef, or chicken.
Y’know, like on a saucy sandwich.
So, when it came to feeding my girlfriends a few weekends ago while hosting a potluck, I decided to take a stab at it. With the help of Lee Kum Kee’s Panda Brand™ Sauce for Korean BBQ Stir Fry, I was able to create these succulent Korean BBQ Jackfruit Sliders.
To say the very least, we lost our collective minds.
It would be unfair of me to keep a recipe like this a secret.
With Labor Day coming up, I am urging you to slap these bad boys onto your guests plates. People won’t even *care* that there isn’t any meat in them. I hate using the exhausted (tacky) food blog statement of, “Even my husband loved it!”, BUT HE DID. And he’s a master when it comes to pulled pork, so y’know, kind of worth mentioning in this case.
Gettin’ saucy
Here’s the deal with Lee Kum Kee’s Panda Brand™ Sauce for Korean BBQ Stir Fry: it’s ah-mazing. Tailored to save you time in the kitchen, this good stuff is free of high-fructose corn syrup, MSG, and preservatives. Furthermore, you don’t have to add anything to the sauce. If you do want to add a little heat, I suggest adding a bit of gochujang, but other than that it’s ready to go right from the package so you can prepare a mouthwatering Korean BBQ-inspired dish in minutes.
Whut.
Just let that all sink in:
- You can kick up your weeknight dinners hassle-free;
- You can entertain a crowd with deliciously inspired nosh without slaving over prep all day;
- And you can make these sweet ‘n savory sliders in a measly 30 minutes.
Simple ingredients = real flavor
Established in China in 1888, Lee Kum Kee has been loyal in supporting the Chinese culinary culture throughout the U.S. and beyond since day one. They offer over 200 authentic sauces and condiments made up of premium-quality, non-GMO ingredients; they also have several gluten-free options for those with special dietary concerns or restrictions. With that said, everyone gets to enjoy restaurant-quality East Asian tastes in the comfort of their very own home with minimal effort, thanks to Lee Kum Kee.
These Korean BBQ Sliders are the *only* option this Labor day weekend! Elevate your feast with Lee Kum Kee and watch everyone’s eyes widen.
Not sure if Lee Kum Kee is available near you? Find out here, or shop their online store!
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Korean BBQ Jackfruit Sliders
These Korean BBQ Jackfruit Sliders are sweet, savory, saucy, and topped with a crisp sesame slaw — perfect for entertaining!
Ingredients
Jackfruit
- 8 Slider buns
- 2 20 oz cans of young green jackfruit Don't buy jackfruit in syrup; buy it in water or, if you have to, brine and rinse them once drained from the brine.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cracked black pepper
- Pinch of kosher salt
- 1 package of Lee Kum Kee’s Panda Brand™ Sauce for Korean BBQ Stir Fry
- 1 scallion, thinly sliced
Sesame Slaw
- 3 oz julienned cucumber
- 0.5 oz julienned carrot
- 1 oz chopped red cabbage You can use green cabbage, but if you can get red, it looks a lot prettier 🙂
- 1 scallion, thinly sliced
- 1 TBSP sesame oil
- 2 tsp rice vinegar
- 1 tsp minced ginger
- 1 TBSP sesame seeds, plus more for garnish
Instructions
Cooking the jackfruit
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Rinse, drain, and thoroughly dry your jackfruit with paper towels. Chop the center core portion of the fruit and discard the harder part in the middle that resembles the core of pineapple). Place the jackfruit in a mixing bowl and add the garlic powder, onion powder, pepper, and salt. Toss to evenly coat and set aside.
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Heat a large skillet over moderate heat, and add 1-2 TBSP of oil of your choice. Add the seasoned jackfruit and toss to coat in oil; cook for 2-3 minutes until jackfruit is lightly golden in color.
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Add the entire package of Lee Kum Kee’s Panda Brand™ Sauce for Korean BBQ Stir Fry and the sliced scallion. Toss to coat, and bring the heat down to medium-low. Cover, and allow to simmer for about 20 minutes, stirring occasionally (you can go up to 30 minutes for a richer flavor if time isn't a concern). Five minutes prior to your cooking time being done, grab two forks and shred the jackfruit like you would for pork or chicken when making pulled meat sandwiches. Stir well, cover, and let cook for remaining time. Once done, remove from heat and set aside.
Making the slaw
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Place the julienned cucumber, carrot, cabbage, and scallion into a large bowl and toss.
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In a small bowl, mix together the sesame oil, rice vinegar, minced ginger, and sesame seeds. Beat the mixture with a fork until it's well blended.
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Drizzle the mixture over the vegetables, add the sesame seeds, and toss to coat using either your clean hands or a pair of tongs or salad forks. Set aside.
Assembly
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Set out your slider buns and top each with a scoop, approx. 1/4 cup worth, of the jackfruit mixture. Then top each with approx. 1-2 TBSP of the slaw. Garnish with extra sesame seeds, top the sandwiches with the top buns, and serve.
Recipe Notes
Want to spice things up? Add 1-2 TBSP of Gochujang to the jackfruit right after adding the stir-fry sauce, and mix well.
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