This Korean Barbecue Jackfruit Tacos Recipe is like eating vegan pulled pork! The jackfruit is coated in a sweet and salty Korean barbecue sauce for maximum flavor.
Le Jackfruit.
Have you ever heard of such a thing? It is an ancient, almost dragon-like, gigantic fruit that is responsible for the modern day miracle of VEGAN PULLED PORK which we find in our Korean Barbecue Jackfruit Tacos.
It is uncanny just how much this stuff looks and feels like the real thing. And it isn't processed with eighteen thousand extra ingredients to get here. It is accomplished by just one thing - the jackfruit.
Jackfruit is a tree growing fruit that originates in Southeast Asia. It is yellow and prickly, and inside the hard, menacing exterior, are clusters of ripe fruit which are surrounded by fibrous and tough, unripened flesh. The fruit tastes like cotton candy and bubblegum, but bypass that for a second. We are here for the unripe, fibrous stuff.
The unlikely candidate, the green and unripe part of the jackfruit, is exactly what we need for our carnitas. It is our unsung hero.
Now, if you are beginning to wonder, "where on earth can I get a jackfruit for my Korean Barbecue Jackfruit Tacos?!?!" Do not despair. You will not have to fly to Asia to procure this life changing ingredient, just look to your local Asian market or order it on Amazon 
.
And if you aren't ready to wrangle the bulbous and prickly fruit yourself, I recommend an even better alternative. Canned green jackfruit in water. This is the stuff. And unless you are fancying a dessert taco, just be sure to purchase your canned jackfruit in water, not syrup.
Now that we have our miracle one-ingredient pulled pork, lets talk marinade. Korean barbecue marinade to be exact.
This easy homemade sauce infuses big taste into our Korean Barbecue Jackfruit Tacos. It hugs each and every shred of our jackfruit and smothers it in flavor. After it has simmered its way into the jackfruit, we will bake it off in the oven for those crispy "barbecue" bits that make us go weak in the knees.
Top that with peppery radish, fresh cilantro, and buttery avocado.... we are in taco town.
And I am never leaving.
Korean Barbecue Jackfruit Tacos
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Entrees
- Cuisine: gluten-free, vegan
Description
This Korean Barbecue Jackfruit Tacos Recipe is like eating vegan pulled pork! The jackfruit is coated in a sweet and salty Korean barbecue sauce for maximum flavor.
Ingredients
- 2 cans of jackfruit in water, drained and rinsed
- ½ cup liquid aminos
- ¾ cup water
- ½ cup coconut sugar
- ¼ cup date syrup
- ¼ cup unseasoned rice vinegar
- ¼ cup ketchup
- 1 ½ teaspoons sesame oil
- 5 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon tapioca starch OR corn starch
For serving:
- Corn tortillas (try this easy homemade recipe!)
- Cubed avocado
- Sliced radish
- Cilantro
Instructions
- Preheat the oven to 400 degrees. Line a baking tray with nonstick foil.
- Add all of the sauce ingredients, except for the tapioca starch, into a saucepan. Bring to a simmer and simmer gently for 5 minutes. Remove the sauce from the heat.
- Mix the tapioca starch with a tablespoon of water. Pour it into the sauce, whisking constantly. Once incorporated, return to the heat and bring back up to a simmer. Remove from the heat and set aside.
- Remove any seeds in your drained jackfruit. Add the jackfruit and 1 cup of the sauce into a saucepan. Cook, covered, for about 10 minutes, stirring occasionally.
- Spread the jackfruit out on the baking sheet and bake for 20 minutes, or until the edges are browned and a little crispy.
- Serve the jackfruit with tortillas, topping of choice, and more sauce.
Notes
Some of these ingredients can be tricky to find depending on your grocery store. I purchase my jackfruit, liquid aminos, coconut sugar, date syrup, natural ketchup, sesame oil, and tapioca starch from Amazon. Links go directly to the products I use and love.
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