If you want a meaty, saucy slider without meat, these Korean BBQ Pulled Jackfruit Sliders deliver on flavor, texture, and crowd appeal. Young green jackfruit acts like a sponge for sauces, so when you simmer it in a rich, sweet-and-savory Korean-style BBQ sauce, the result is tender, pull-apart strands of deliciousness. These sliders are ideal for game day, casual dinner parties, or a simple weeknight treat when you want something comforting but plant-based.
In this post you’ll find everything needed to make reliable, restaurant-quality jackfruit sliders: a full ingredients list with easy copy-ready lines, step-by-step cooking directions, a focused recipe for the Korean BBQ sauce, plating and serving ideas, tips to get the best texture, and several variations ranging from extra smoky to gluten-free.
Why jackfruit works for pulled “meat”
Young green jackfruit has a stringy, fibrous texture that mimics pulled meats when shredded. It has very little inherent flavor, which is an advantage: it takes on the sauce and aromatics you cook with, producing a deeply flavored, saucy filling. Because jackfruit is plant-based, it also makes these sliders accessible to vegans and anyone looking to reduce meat consumption without sacrificing the texture and mouthfeel of classic pulled sandwiches.
Key texture points to keep in mind:
- Use young green jackfruit canned in water or brine, not sweet ripe jackfruit.
- Rinse and drain the jackfruit well, shred it by hand or with forks, and cook long enough to soften and let the sauce penetrate the fibers.
- A short simmer plus a little finishing caramelization in a pan will improve mouthfeel and add chew.
Ingredients (copy-ready lines)
For easy copying, each ingredient is on its own line so you can paste directly into a shopping list.
400 g young green jackfruit (canned in water or brine), drained and rinsed
1 tbsp vegetable oil (neutral oil such as canola or grapeseed)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated (optional but recommended)
120 ml vegetable stock or water (1/2 cup)
6 slider buns or small soft rolls
1 cup shredded purple cabbage (for slaw)
1 small carrot, julienned or shredded (for slaw)
2 tbsp mayonnaise or vegan mayo (for slaw)
1 tsp lemon juice (for slaw)
1 tbsp toasted sesame seeds (for garnish)
2 spring onions, thinly sliced (for garnish)
For the Korean BBQ sauce (copy-ready lines)
3 tbsp gochujang (Korean chili paste) — adjust to taste
2 tbsp soy sauce or tamari (use gluten-free tamari if needed)
1.5 tbsp brown sugar or maple syrup
1 tbsp tomato paste
1 tbsp rice vinegar
1 tsp sesame oil
120 ml vegetable stock or water (1/2 cup)
0.5 tsp freshly ground black pepper
Optional: 0.25 tsp smoked paprika or liquid smoke for extra smokiness
Notes on ingredients and substitutions:
- Check gochujang and soy sauce labels if you need halal or allergen assurances. Many brands are plant-based and halal-friendly, but verify if needed.
- For gluten-free sliders, use gluten-free buns and tamari.
- If you prefer less heat, reduce the gochujang to 1–2 tablespoons and add a little extra tomato paste or brown sugar to balance.
Equipment
Heavy skillet or frying pan (large)
Wooden spoon or spatula
Mixing bowl (for slaw)
Measuring spoons and cups
Cutting board and knife
Forks or two hands for shredding jackfruit
Baking sheet or skillet for toasting buns (optional)
The Korean BBQ sauce — why each element matters
The sauce is the heart of these sliders. It balances sweet, salty, tangy, and umami with a touch of heat.
Gochujang: contributes sweetness, fermented depth, and chili heat.
Soy sauce: adds salty umami backbone.
Brown sugar or maple syrup: rounds out heat and balances acid.
Tomato paste: deepens the color and adds body for a sticky cling.
Rice vinegar: brightens the sauce so it doesn’t become cloying.
Sesame oil: aromatic finish, use sparingly.
Vegetable stock: thins the sauce to a spoonable consistency and helps it penetrate the jackfruit.
If you want a completely sugar-free sauce, replace brown sugar with a reduced amount of date syrup or omit entirely and increase tomato paste and a splash of maple syrup if desired.
Step-by-step instructions
Step 1 — Prepare the jackfruit
Take the canned jackfruit out of its can, drain it thoroughly, and rinse well under cold water to remove the brine taste. Trim and remove any hard core pieces; those are edible but stiffer — remove them for a more uniform texture. With your hands or using two forks, shred the jackfruit into strands resembling pulled meat. Set aside.
Step 2 — Sauté the aromatics
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and starts to color (about 6–8 minutes). Add the minced garlic and grated ginger, and sauté for 30–60 seconds until fragrant.
Step 3 — Add jackfruit and start to brown
Add the shredded jackfruit to the pan and stir to combine with the onions. Increase the heat slightly and cook for 4–6 minutes, letting some pieces brown lightly — these browned bits add texture and flavor. If the pan looks dry, add a splash of vegetable stock to prevent sticking.
Step 4 — Make and add the Korean BBQ sauce
In a small bowl, whisk the gochujang, soy sauce, brown sugar, tomato paste, rice vinegar, sesame oil, vegetable stock, and black pepper until smooth. Taste and adjust heat or sweetness. Pour the sauce over the jackfruit in the pan. Stir to thoroughly coat.
Step 5 — Simmer to let flavors meld
Lower the heat to medium-low and let the jackfruit simmer gently in the sauce for 15–20 minutes, stirring occasionally. The sauce should thicken and become glossy. If the sauce reduces too quickly, add a splash more stock. The goal is tender, saucy strands — not a dry crumb.
Step 6 — Finish with texture
For extra texture and caramelization, increase the heat to medium-high for the last 2–3 minutes and press the jackfruit into the pan to get some crisp, slightly chewy edges. Alternatively, spread the sauce-coated jackfruit on a sheet pan and roast at 200°C (400°F) for 8–10 minutes to dry and crisp the edges.
Step 7 — Prepare the quick slaw
Combine shredded purple cabbage, julienned carrot, mayonnaise, and lemon juice in a bowl. Toss until coated and season lightly with salt and pepper. This slaw adds freshness and crunch to balance the sweet-salty jackfruit.
Step 8 — Toast buns and assemble
Lightly toast slider buns in a pan, under the broiler, or on a grill. Load each bottom bun with a generous spoonful of the Korean BBQ pulled jackfruit, top with a spoonful of slaw, sprinkle with toasted sesame seeds and sliced spring onions, and cap with the top bun. Serve immediately.
Tips for the best texture and flavor
Control moisture: Jackfruit packed in brine or syrup can be wet. Rinse and squeeze out excess moisture to prevent a watery filling.
Slow simmer: Give the sauce time to concentrate with the jackfruit so the flavors fully infuse.
Caramelize some pieces: Browning some jackfruit pieces creates a contrast in texture that makes the mouthfeel much more interesting.
Balance heat and sweetness: Gochujang varies in heat by brand; taste your sauce before simmering and adjust with sugar or vinegar.
Finish with acid: A splash of rice vinegar or lemon right at the end brightens the whole dish.
Variations and swaps
Smoky slider: Add 0.5 tsp liquid smoke or 0.5–1 tsp smoked paprika to the sauce to mimic grilled barbecue flavors.
Spicy slider: Add a teaspoon of gochugaru (Korean chili flakes) or a drizzle of sriracha to the sauce.
Korean-Mexican fusion: Use pickled jalapeños and cilantro instead of slaw for a spicy tangy bite.
Gluten-free: Use tamari or a gluten-free soy sauce and gluten-free buns.
Low-sodium: Use low-sodium soy sauce and reduce added salt in the slaw.
Make it whole-grain: Serve on whole-grain slider buns or toasted multigrain rolls.
Air-fryer finish: After simmering, spread the sauced jackfruit in the air fryer basket and crisp at 200°C (400°F) for 6–8 minutes for extra texture.
Make-ahead and storage
Make-ahead: You can fully prepare the pulled jackfruit up to 3 days in advance. Store in an airtight container in the refrigerator. Reheat gently in a pan with a splash of stock to bring back sauciness. Prepare the slaw the day of serving for maximum crunch.
Freezing: Jackfruit freezes well. Store the cooked jackfruit in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop with a little extra liquid.
Leftovers: Use leftover jackfruit for tacos, rice bowls, nachos, or on a baked potato.
Serving suggestions and pairings
These sliders are casual and party-friendly. Pair them with:
- Pickled cucumber slices or kimchi for a tangy contrast.
- Sweet potato fries or oven-baked fries.
- A bright, crisp green salad with sesame dressing.
- Cold beer, iced tea, or a citrusy soda to cut through richness.
For a fuller spread, offer a build-your-own slider station with extra slaw, pickled vegetables, sliced cucumbers, and an extra bowl of sauce.
Nutrition and dietary notes
This recipe is naturally plant-based and can be vegan when you use vegan mayonnaise and check the label on buns. Jackfruit is low in fat and provides fiber, though the nutritional profile will be shaped by the sauce and any added oil. For a lighter version, reduce oil slightly and use a lower-sugar sauce.
Troubleshooting
My jackfruit tastes bland: Make sure the jackfruit was rinsed and shredded well, and that it simmers long enough in the sauce. Taste the sauce pre-simmer and adjust salt, sugar, and acidity before adding to the jackfruit.
My sauce is too runny: Simmer it a bit longer to reduce and concentrate. You can also add a teaspoon of tomato paste or cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken.
My jackfruit is mushy: Overcooking can make jackfruit overly soft. Aim for tender but still fibrous pieces and finish with a quick high-heat sear for chew.
Final presentation tips
For party service, stack sliders on a wooden board and garnish with extra sesame seeds and thinly sliced spring onions. Place small bowls of extra sauce for dipping. Use toothpicks to hold sliders together and help guests pick them up.
If photographing the sliders for a blog or social feed, show a cross-section with sauce glistening and a bit of slaw visible. Natural side light, a shallow depth of field, and a few sauce drips make the image feel warm and inviting.
Conclusion
Korean BBQ Pulled Jackfruit Sliders are a reliable, crowd-pleasing option when you want bold flavor without meat. With a simple but well-balanced Korean BBQ sauce, careful shredding and simmering, and a crunchy, bright slaw, these sliders hit savory, sweet, and tangy notes in every bite. They scale well for a party, are easy to make ahead, and adapt to many dietary needs.
If you try this recipe, consider customizing the heat level and texture to your preference — a little extra caramelization, a smoky accent, or a crisped finish in the oven can change the experience each time. Enjoy and feel free to come back with questions, photos, or requests for a printable recipe card or step-by-step images.
Korean BBQ Pulled Jackfruit Sliders
These Korean BBQ Pulled Jackfruit Sliders are a flavorful, plant-based twist on classic sliders, made with tender young jackfruit simmered in a rich, sweet, and smoky Korean-style BBQ sauce. Perfect for parties, casual dinners, or meat-free meals, these sliders are satisfying, budget-friendly, and packed with bold umami flavors.
Ingredients
For the Pulled Jackfruit
For the Korean BBQ Sauce
For the Sliders
Optional Garnish
Instructions
Prepare the Jackfruit
- Cut the jackfruit pieces in half and remove the firm core and seeds. Using your hands or a fork, gently shred the jackfruit to resemble pulled meat. Set aside.
Sauté the Aromatics
- Heat vegetable oil in a wide pan over medium heat. Add sliced onion and cook for 4–5 minutes until soft and lightly golden. Add garlic and ginger, and sauté for another 30 seconds until fragrant.
Cook the Jackfruit
- Add the shredded jackfruit to the pan. Stir well to coat it in the aromatics. Cook for 5–7 minutes, allowing some pieces to lightly caramelize for better texture.
Make the Korean BBQ Sauce
- In a bowl, whisk together gochujang, soy sauce, brown sugar, tomato paste, rice vinegar, sesame oil, vegetable stock, and black pepper until smooth.
Simmer and Pull
- Pour the sauce over the jackfruit and mix well. Lower the heat and let it simmer uncovered for 15–20 minutes, stirring occasionally. As it cooks, use a spatula to break down the jackfruit further until it becomes soft, saucy, and pulled.
Rest the Filling
- Turn off the heat and let the jackfruit rest for 5 minutes. This allows the sauce to thicken and cling to the fibers.
Prepare the Slaw
- In a small bowl, mix shredded cabbage, carrot, mayonnaise, and lemon juice. Toss until evenly coated.
Assemble the Sliders
- Lightly toast the slider buns at 180°C for 5 minutes. Add a generous spoon of pulled jackfruit to the bottom bun, top with slaw, sprinkle with sesame seeds and spring onions, then cover with the top bun.
Note
For extra smokiness, add 0.25 tsp smoked paprika to the sauce.
Store leftover pulled jackfruit in an airtight container in the refrigerator for up to 3 days.
This filling can also be used in wraps, rice bowls, or tacos.
Adjust gochujang quantity to control spice level.
