Jackfruit Bulgogi
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
8–10 minutes
A quick, spicy, and satisfying stir-fry featuring golden Jungle Jack, crunchy carrots and cabbage, all coated in a bold gochujang sauce. Perfect for weeknight dinners when you need something fast but full of flavour.
Ingredients
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200g Jungle Jack
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150g carrots, thinly sliced
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100g cabbage, thinly sliced
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2 tbsp oil of choice
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Sesame seeds and spring onion, to garnish
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2 tbsp gochujang
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2 tbsp soy sauce
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1 tbsp sesame oil
For the Sauce
Directions
Cook the Jungle Jack: Heat the oil in a skillet over medium heat. Add the Jungle Jack, breaking up larger clumps as it cooks. Stir-fry for 3–5 minutes until lightly golden.
Add the vegetables: Stir in the sliced carrots and cabbage. Cook for a few minutes until just tender but still crisp.
Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, and sesame oil. Pour into the skillet.
Combine: Toss everything together until the vegetables and Jungle Jack are evenly coated in the sauce.
Finish: Garnish with sliced spring onions and a sprinkle of sesame seeds. Serve hot.