Crockpot Bulgogi Jackfruit

This Crockpot Bulgogi Jackfruit recipe offers a vegan twist on the classic Korean dish. Jackfruit, with its meaty texture, absorbs the flavors of the marinade beautifully, resulting in a savory and satisfying dish perfect for any occasion.

Ingredients:

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce or tamari
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon gochujang Korean chili paste
• 1 teaspoon grated ginger
• 1/2 teaspoon black pepper
• Sesame seeds and sliced green onions for garnish

Instructions:

To make the sauce, put soy sauce, maple syrup, sesame oil, rice vinegar, gochujang, ginger, and black pepper in a bowl and mix them together

Put the rinsed and drained jackfruit in the crockpot

Then, add the garlic and onions that have been cut into slices

Make sure the jackfruit and onions are well covered with the marinade by pouring it over them

The jackfruit should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat

Shred the jackfruit with two forks to make it look like pulled meat after it's done cooking

Add sesame seeds and sliced green onions to the top of the bulgogi jackfruit when you serve it over rice or in lettuce wraps