Picture this: Tender, meaty shredded jackfruit slow-cooked in a flavor bath of spicy/sweet deliciousness, wrapped in a pollow-y tortilla, topped with a crisp sprinkle of kimchi, and smothered in a creamy cashew Gochujang sauce. These are our newest warm-weather dinner obsession, friends. These are Korean Jackfruit Tacos!
[Huge thank you to We Rub You for providing us with the amazing Korean BBQ Marinade + Gochujang that inspired this recipe and have completely leveled-up our cooking game!]
Most of you already know this, but for those who don’t: I am one seriously picky eater. You can read more about my steady childhood diet of buttered pasta + chicken nuggets in this post. But let’s just say I didn’t start stepping outside the food box and trying new flavors and cultures until a few years into going vegan.
Since then, however, I’ve fallen in love with (+ been massively inspired by) all sorts of cuisines I never thought I’d try. From my now cemented obsession with Indian stuffed breads + mushroom curries to my adventures with Ethiopian injera (mind. blown.), remembering how limited my diet was in my pre-vegan days makes me laugh now.
My most recent discovery (read:obsession) is Korean cuisine, thanks in a large part to this Gochujang Tempeh Wings recipe from the always-awesome Curious Chickpea. The flavors in Korean cuisine are spicy + sweet + complex + new but somehow familiar all at the same time. And while Korean cuisine is traditionally very meat-heavy, you all know there are about a million vegan solutions to this dilemma. One of our favorites is the jackfruit method we’re sharing today!
If you’re like me and new to Korean cuisine but love the sound of this whole spicy/sweet flavor hug thing, I think this recipe is a fantastic place to start. It’s easy (hello, slow cooker!), healthy, and you can control the spicy level as you please. Plus, I mean…who doesn’t love tacos?!
What new ingredients will I need?
- A good Korean BBQ Marinade: Jackfruit soaks up the flavors in which it’s cooked just like tofu or animal-based meats, so you want to be sure you’re giving it all the flavor it needs. Korean BBQ marinades are typically a mix of sweet / savory flavors like ginger, garlic, vinegar, + soy sauce. Go for a spicy version if you’re into that sort of thing (we definitely are!).
- Gochujang: This is Korean hot sauce, and it will level-up your hot sauce game like you wouldn’t believe! To me, it tastes spicy but not too spicy with a complex flavor and slow burn. If you haven’t tried it yet, you’ve GOTTA.
- Kimchi: Kimchi is a classic Korean side dish, made of fermented veggies (usually cabbage) and flavored with stuff like green onions, ginger, and garlic. If you’re new to the whole fermented veggies thing, I totally get that this one can be a little daunting. Kimchi is something I’m slowly but surely learning to love, and these tacos went a long way in bettering that relationship!
Where do you find these ingredients?
As always, be sure to check the label when you’re buying these ingredients for potential non-vegan surprises. We found several brands that were vegan-friendly in our local grocery stores, but our go-to for any and all the Korean cooking has been the awesome We Rub You. Their Gochujang has been a massive favorite of ours for almost a year. The BBQ marinades are mind-blowingly delicious and the reason these Korean Jackfruit Tacos are so crazy easy to make!
The company is run by two Korean-American sisters out of Brooklyn who have the most awesome passion for bringing people together through good food. Not to mention, they donate 10% of all profits to organizations that support survivors of human trafficking. Talk about a company you can really get excited to support!
We found the We Rub You products at our local Whole Foods, or you can check them out on their site (use code WeRubPlants for 15% off your order until 5/13/19). Huge shoutout + thank you to We Rub you for providing the Korean BBQ Marinade + Gochujang for this recipe post. Let us know if you give their products a try and what you thought!
How to Make Slow-Cooker Korean Jackfruit Tacos
Now that you’re pumped up on ingredient knowledge, let’s make tacos!
Whilst that cooks, make your cashew Gochujang sauce: Throw all 3 ingredients in a high-speed blender ‘til creamy dreamy. Feel free to adjust the amount of ingredients you use here to your tastes. Want more spicy? Add less cashews/water + more Gochujang. Want to cool it down? Add less gochujang + more cashews/water. Simple as that!
Finally, you’ll shred your jackfruit, assemble your tacos, pour yourself a nice cold beer (if you haven’t already), and ENJOY!
How to Serve Korean Jackfruit Tacos
Bet your booty these Korean Jackfruit Tacos are going on repeat in our spring / summer dinner plans. If you really wanna get that warm-weather vibe, these are incredible served on the patio alongside a nice cold mug of beer. I’ve also been dreaming of doing some sort of spicy Gochujang margarita type thing, or do you think that’s too far on the Gochujang love?
Scratch that, you can never go too far for Gochujang. 🙂
Whenever and however you make these tacos, let us know how it goes! We love hearing about your kitchen adventures. You can rate the recipe and leave a comment below or tag us in your taco-tastic photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Happy cooking + eating, friends!
Tender, meaty shredded jackfruit slow-cooked in a spicy/sweet flavor bath, wrapped in a pollow-y tortilla, topped with a crisp sprinkle of kimchi, and smothered in a creamy cashew Gochujang sauce.
30 minPrep Time:
2 hrCook Time:
2 hr, 30 Total Time:
5 based on 2 review(s)
- 1 14-oz can of pears (not sweetened, fresh/peeled pears will work too)
- 2 20-oz cans jackfruit (in water or brine, drained)
- ½ cup We Rub You BBQ Marinade (We dig the spicy version .)
- 1 Tbsp refined coconut oil
- 1.5 tsp fresh minced ginger
- ¾ cup raw cashews
- ½ cup water
- ¼ cup We Rub You Gochujang
- Small flour tortillas
- Kimchi (check ingredients, not all are vegan)
- Chopped cilantro or parsley (optional, for garnish)
- Drain your pears and add them to a food processor. Process until completely pureed and add them to your slow cooker along with the rest of the jackfruit ingredients. Cover + cook on high for 2 hours (or low for 3-4 hours).
- Next, make the sauce: Add all the sauce ingredients to a high-speed blender or food processor and blend ‘til smooth and creamy, stopping to scrape the sides as needed. Place this in the fridge until you’re ready to make your tacos.
- When the slow cooker is finished, use a potato masher to break up your jackfruit. Then, get in there with two forks and pull it apart, so it looks like the texture of pulled meat.
- Finally, assemble the tacos: Fill your tortilla with jackfruit, top with kimchi, add a thick drizzle of creamy Gochujang sauce, and garnish with fresh chopped herbs. Serve with a nice cold beer and ENJOY!