Vegan Korean Fried Jackfruit Recipe

Author: Cooks&Co

Vegan Korean Fried Jackfruit Recipe

This vegan Korean fried jackfruit is tossed in a sticky, spicy, sweet and sour Korean-style sauce made with gochujang, a fermented red chilli paste.

In order to make this ‘chicken fried’ dish vegan-friendly, tender pieces of young jackfruit are marinated in a seasoned vegan ‘buttermilk’ then fried in a light, crispy batter.

Serve with a light, Korean-style spring onion salad and white jasmine rice for a flavoursome and healthy vegan meal.

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You can get gochujang in East Asian food shops, some of the major supermarkets or lots of places online. If you’re in a pinch, you can substitute with another type of chilli paste or 1 tbsp red chilli flakes mixed with 1 tbsp soy sauce and 1 tbsp miso paste for the 4 tbsp gochujang.

If you don’t have some of the other ingredients, don’t let that put you off – you can leave things out or swap with something similar that you have on hand.

Young jackfruit is a good source of vitamin C and B-vitamins. The meal is also very high in vitamin D and high in iron and calcium.

The recipe calls for 1 litre of sunflower oil to fry the jackfruit, but each portion contains only 12g oil from the frying process.

Total Time: 1 hr 15 minutes

Servings: 4

Rating:  

Total Time: 1 hr 15 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • Crispy fried jackfruit:
  • 0.5 0.5 x 400g tins Cooks&Co Young Green Jackfruit
  • 75 75 ml plant-based milk
  • 0.25 0.25 Tbsp rice vinegar (or any other vinegar)
  • 0.75 0.75 tsp garlic granules
  • 0.25 0.25 tsp ground white pepper
  • 25 25 g plain flour
  • 25 25 g cornflour
  • 0.25 0.25 tsp baking powder
  • 0.5 0.5 tsp smoked paprika
  • 0.25 0.25 tsp chilli flakes
  • 0.25 0.25 tsp celery salt
  • 0.25 0.25 litre sunflower oil (12g used per portion)
  • Korean-style spicy sauce:
  • 0.25 0.25 Tbsp sesame oil
  • 0.75 0.75 cloves garlic, crushed
  • 0.375 0.375 cm piece ginger (about 3 tsp grated), finely grated
  • 1 1 Tbsp gochujang paste
  • 0.5 0.5 Tbsp tomato ketchup
  • 0.25 0.25 Tbsp brown sugar (or maple syrup, golden syrup or any other sugar)
  • 0.25 0.25 Tbsp rice vinegar (or any other vinegar)
  • 0.5 0.5 spring onions, trimmed and thinly sliced diagonally
  • 0.25 0.25 tsp sesame seeds
  • Spring onion salad:
  • 0.125 0.125 head of soft lettuce
  • 0.5 0.5 spring onions
  • 0.25 0.25 tsp soy sauce or gochujang paste
  • 0.125 0.125 tsp rice vinegar
  • 0.125 0.125 tsp brown sugar
  • To serve:
  • 75 75 g Jasmine rice

Method

  1. Drain and rinse the jackfruit in a sieve. Trim off any very tough pieces (usually the pointed end of each piece) and remove any seeds; discard both. Gently pull each piece apart a little to reveal some shreds, but try not to divide the pieces as they are already quite small.
  2. Whisk together the plant-based milk and vinegar in a medium mixing bowl, leave to thicken for 1 minute, then whisk in 2 tsp of the garlic granules and 1/2 tsp of the white pepper. Add the jackfruit pieces, making sure they are all covered in the marinade and set aside for 30-60 minutes. This helps draw out the brine and season the jackfruit.
  3. Meanwhile, in a separate medium mixing bowl, whisk together the plain flour, cornflour, baking powder, paprika, chilli flakes, celery salt and remaining 1 tsp garlic granules and 1/2 tsp white pepper.
  4. To prepare the salad and dressing, trim both ends of the spring onions, cut into thirds, then slice each length into thin strips. Transfer to a bowl of ice water for 10 minutes to crisp up and remove some of the sharp onion flavour, then spin dry in a salad spinner or shake off the water in a sieve/colander. Cut the lettuce into bite-sized pieces. In a small bowl, whisk together the soy sauce or gochujang, rice vinegar, brown sugar and 1 tsp water. Wait until just before serving to mix the dressing with the salad.
  5. Prepare the rice according to the packet instructions or using the absorption method with 475ml water water for 300g jasmine rice.
  6. To make the sauce, heat the sesame oil in a large frying pan over low-medium heat, add the garlic and ginger and cook for 2-3 minutes, stirring constantly. Add the gochujang paste, ketchup, sugar, vinegar and 1 tbsp water, stir to thoroughly combine and cook for 2 more minutes to bring the flavours together. Keep warm over very low heat while you prepare the jackfruit.
  7. Remove 1 piece of jackfruit from the marinade, shake off any excess liquid, then add to the flour mix and toss to coat. Repeat with the rest of the jackfruit pieces, tossing and shaking the bowl so all the pieces are fully coated in the seasoned flour. Remove each piece to a plate, shaking off any excess flour.
  8. Cover a baking tray with kitchen paper to absorb excess oil and preheat the oven to 160℃ fan o keep the jackfruit warm as you fry in batches.
  9. Pour the sunflower oil into a large, deep saucepan and heat over high heat on a large hob ring. When the oil is 160℃-180℃, carefully add 1/3 of the floured jackfruit pieces, adding them one at a time. You will need to fry the pieces in 3 batches to avoid overcrowding the pan and dropping the oil temperature too much.
  10. Fry each batch for about 5 minutes until crisp and lightly golden, turning the pieces occasionally with a heatproof strainer so they cook evenly and don’t stick. When the first batch is done, transfer to the paper-covered baking tray and keep warm in the oven as you fry the rest.
  11. When all the jackfruit is cooked, add to the pan with the spicy sauce and stir gently with a wooden spoon to coat. Garnish with the spring onions and sesame seeds and serve immediately with the rice and dressed salad.

Storage & Reheating

Make-ahead: The fried jackfruit is not suitable for making ahead as it will soften, but the sauce can be made up to 3 days in advance and stored in the fridge in an airtight container. Reheat in a frying pan over low-medium heat before adding the fried jackfruit.

Leftovers: Transfer leftover jackfruit and rice to an airtight container and store in the fridge for up to 3 days. Not suitable for freezing. Reheat in the oven at 160℃ fan for 10-15 minutes until piping hot all the way through. The salad will start to wilt when the dressing is added, so is not suitable for storage.

Tip

If you don’t have a thermometer to check the temperature of the frying oil, put a piece of uncooked popcorn in the oil as you start to heat it – it will pop when the oil reaches 175℃.

If you don’t have any popcorn, you can heat the oil, then dip in the end of a wooden spoon to check the temperature – if the oil starts bubbling around the wood, the oil is hot enough to fry (very vigorous bubbling means it’s too hot).

When it comes to jackfruit, there’s no end to all the exciting dishes you can make.

Just take a look at these creative vegan jackfruit recipes!

Written by

Cooks&Co

Cooks&Co

The essence of Cooks&Co is to offer food lovers interesting, inspired and authentic ingredients from all over the world. The Cooks&Co range is available in Morrisons, Tesco and Ocado, offering you a wealth of delicious plant-based counterparts to liven up mealtimes.

cooksandco.co.uk/

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