These Korean BBQ Jackfruit Sliders are sweet, savory, saucy, and topped with a crisp sesame slaw — perfect for entertaining!
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Killing Thyme
220 oz cans of young green jackfruitDon't buy jackfruit in syrup; buy it in water or, if you have to, brine and rinse them once drained from the brine.
1/2tspcracked black pepper
Pinch of kosher salt
1package of Lee Kum Kee’s Panda Brand™ Sauce for Korean BBQ Stir Fry
1scallion, thinly sliced
1ozchopped red cabbageYou can use green cabbage, but if you can get red, it looks a lot prettier :)
1scallion, thinly sliced
1TBSPsesame seeds, plus more for garnish
Cooking the jackfruit
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.
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.
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
Place the julienned cucumber, carrot, cabbage, and scallion into a large bowl and toss.
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.
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.
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.
Want to spice things up? Add 1-2 TBSP of Gochujang to the jackfruit right after adding the stir-fry sauce, and mix well.