Spicy Korean Jackfruit Stir-Fry With Sesame Rice Recipe

About this recipe

A bold and flavorful dish featuring tender jackfruit stir-fried with gochujang sauce, paired with fragrant sesame rice. Perfect for a high-protein vegetarian dinner.

Ingredients

• 100 g Ginger - 100g
• 1 L Ktc Sunflower Oil
• - Schwartz Sesame Seeds
• 100 G Jumbo Garlic 100g
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• - Biona Organic Risotto Brown Rice
• 565G Young Green Jackfruit, 565G
• 150 Ml Saitaku Japanese Rice Vinegar
• 500 g Tate & Lyle Fairtrade Light Soft Brown Sugar 500 G

Instructions

1. 1. Rinse 150 g brown rice and simmer it in 400 ml water, covered, for 25-30 minutes until tender, then keep it warm.
2. 2. Drain and shred the canned young jackfruit into bite-sized pieces using your hands or a fork.
3. 3. In a small bowl, mix 30 g gochujang, 30 ml soy sauce, 15 ml rice vinegar, 12 g brown sugar, 2 cloves of minced garlic, and 10 g grated ginger to form a flavorful sauce.
4. 4. Heat 1 tbsp vegetable oil in a large skillet over medium heat, then add the jackfruit and cook for 5 minutes until lightly browned.
5. 5. Pour the prepared sauce over the jackfruit and stir well to coat evenly, letting it simmer for 7 minutes to absorb flavors.
6. 6. In another pan, heat 10 ml sesame oil and sauté 30 g chopped spring onions for 2 minutes until fragrant, then add the cooked brown rice and stir to combine.
7. 7. Sprinkle 10 g toasted sesame seeds over the rice and continue stirring for 3 minutes to enhance its nutty aroma.
8. 8. Serve the stir-fried jackfruit over the sesame rice and garnish with the remaining 10 g spring onions if desired.

How to make Spicy Korean Jackfruit Stir-Fry With Sesame Rice

1. Shred the jackfruit. Drain and shred the canned young jackfruit into bite-sized pieces using your hands or a fork.
2. Make the sauce. Mix gochujang, soy sauce, rice vinegar, brown sugar, garlic and ginger into a flavorful sauce.
3. Cook the jackfruit. Heat vegetable oil, add the jackfruit and cook 5 minutes until lightly browned, then pour in the sauce, stir well and simmer 7 minutes to absorb the flavors.
4. Make the sesame rice. Sauté spring onions in sesame oil for 2 minutes, add the cooked brown rice and toasted sesame seeds, stir 3 minutes, then top with the jackfruit.

Frequently asked questions

What is the total time needed to make Spicy Korean Jackfruit Stir-Fry with Sesame Rice?

The total time required is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Can I make this recipe ahead or store leftovers?

Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

What can I serve with Spicy Korean Jackfruit Stir-Fry with Sesame Rice?

This dish pairs well with a side of steamed vegetables or a light cucumber salad for added freshness.