Slow Cooker Jackfruit Bulgogi Tacos
These Slow Cooker Jackfruit Bulgogi Tacos are a delicious, compassionate take on the traditional South Korean fried meat delicacy.
Ingredients
- 2 tsp. Gochujang paste or Thai red chili paste if you can’t find this
- 1 Tbsp. sesame oil
- 1 Tbsp. soy sauce
- 1 Tbsp. fresh ginger minced
- 2 Tbsp. brown sugar
- 1 tsp. garlic minced
- ¼ pear pureed
- ½ white onion minced
- 2 packages 10.6 oz. Upton’s Naturals Original Jackfruit (or 2 ½ cups fresh jackfruit)
- 1 cup vegan mayonnaise
- 2 Tbsp. sriracha
- 1 tsp. lemon juice
- 8 to rtillas
- 1 cup shredded purple cabbage
- 1 cup cilantro chopped
Instructions
- In a large bowl, mix together all ingredients except jackfruit. (You can puree the pear ahead of time or just mash it into the bowl mixture like I did).
- Add jackfruit and mix thoroughly. Refrigerate and allow to marinate for at least 20 minutes (or up to an hour).
- Put marinated jackfruit into crockpot and cook on high for 2–3 hours or low for 4–5 hours.
- Mix together vegan mayonnaise, sriracha and lemon juice (add more sriracha if you want more heat).
- Add bulgogi to tortillas and top with purple cabbage, cilantro and sriracha mayonnaise. Serve immediately.
Notes
With the right tortillas this recipe can be made gluten-free.
Nutrition
Serving: 1g