Korean BBQ Pulled Jackfruit Sliders

Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 6
Best Season: All Seasons
Description

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
  • 400 g young green jackfruit (canned in water or brine, drained and rinsed)
  • 1 tbsp vegetable oil
  • 1 small onion (finely sliced)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
    • For the Korean BBQ Sauce
  • 3 tbsp halal gochujang (Korean chili paste)
  • 2 tbsp soy sauce or tamari (halal-certified)
  • 1.5 tbsp brown sugar
  • 1 tbsp tomato paste
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 120 ml vegetable stock or water
  • 0.5 tsp black pepper
    • For the Sliders
  • 6 slider buns
  • 1 cup shredded purple cabbage
  • 1 small carrot (julienned)
  • 2 tbsp halal mayonnaise or vegan mayo
  • 1 tsp lemon juice
    • Optional Garnish
  • 1 tbsp toasted sesame seeds
  • 2 spring onions (thinly sliced)
Instructions
    Prepare the Jackfruit
  1. 1
    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.
    2. Sauté the Aromatics
  2. 2
    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.
    3. Cook the Jackfruit
  3. 3
    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.
    4. Make the Korean BBQ Sauce
  4. 4
    In a bowl, whisk together gochujang, soy sauce, brown sugar, tomato paste, rice vinegar, sesame oil, vegetable stock, and black pepper until smooth.
    5. Simmer and Pull
  5. 5
    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.
    6. Rest the Filling
  6. 6
    Turn off the heat and let the jackfruit rest for 5 minutes. This allows the sauce to thicken and cling to the fibers.
    7. Prepare the Slaw
  7. 7
    In a small bowl, mix shredded cabbage, carrot, mayonnaise, and lemon juice. Toss until evenly coated.
    8. Assemble the Sliders
  8. 8
    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.

Keywords: vegan, budget-friendly, party food, plant-based, easy
Read it online: https://petitepanini.com/recipe/korean-bbq-pulled-jackfruit-sliders/