It seems like every where I turn I’m seeing pulled pork recipes. It’s on tacos, nachos, sandwiches, you name it. And so I decided there needs to be a delicious, meatless version of pulled pork. You know, for people who actually like Babe? Pigs are friends, not food. I know, I know. I’m getting my movies mixed up. But anyway, I came up with this recipe for Crockpot Bulgogi Jackfruit and it’s been a super big hit here. I hope you like it too!
Have you heard of Jackfruit? We buy it in a can and it makes a great meat replacement. The jackfruit actually comes from a tree that belongs in the mulberry family. Just like the one in my neighbor’s yard when I was a kid!
Jackfruit is becoming a popular meat replacement because it has a malleable flavor and stringy consistency after its cooked. I made this Bulgogi Jackfruit recipe and we’ve been eating it on nachos, as sandwiches, and even on tacos. Don’t worry, I have recipes for those coming up very soon.
What You’ll Love About This Crockpot Bulgogi Jackfruit Recipe
Jackfruit has a significant amount of fiber and has a nice, subtle flavor which means it’s perfect for adapting with the right spices. In this recipe I used some traditional Korean bulgogi flavorings to create a savory, sweet blend that can play well with other ingredients, say cole slaw, or can even be served on its own as a sandwich.
Jackfruit is also a great source of vitamin C, protein, potassium, calcium, and iron. Talk about a perfect meat replacement!
Besides, a recipe that calls for a crockpot is so nice. I love the idea of throwing everything in a slow cooker and letting it cook all day. Then when you get home from another day at the office, the delicious aromas of dinner are there to greet you. This recipe actually calls for a double batch, but you can easily halve it and make a single batch.
The big question, of course, is where do you find Jackfruit? Most Asian Grocery stores carry Jackfruit. So you can do a google search for Asian Grocery Stores in your area. If it’s a drive, you might want to call before you head there to make sure they have canned jackfruit. Our local health food store carries cans of Jackfruit too. So, shop around to see if you can buy it locally as well. Of course, if you can’t find it nearby, you can always consider purchasing jackfruit online. I always buy jackfruit in a brine rather than the ones in syrup.
We hope you love this Crockpot Bulgogi Jack Fruit recipe as much as we do! If you decide to make this recipe, please share a photo using #namelymarly on Instagram or Twitter. We love seeing your photos!
- 2 20 oz cans young green jackfruit in brine, rinsed and drained
- ½ cup tamari
- ¼ cup Bragg Liquid Aminos or soy sauce
- ½ cup agave nectar maple syrup, or honey
- 1 cup white wine or mirin
- 2 tablespoons fresh peeled ginger minced
- 8 cloves garlic peeled and chopped
- 1 medium onion peeled and sliced
- 1 green pear cored and chopped
- 4 tablespoons sesame oil
- ½ cup water
Place the jackfruit in a crockpot. Add the remaining ingredients and stir to combine.
Cover and cook on low for 5 - 6 hours.
Turn the heat to high and cook for another hour to help absorb any remaining liquid.
Use a firm spatula to break apart the jackfruit into pieces. It should break apart easily at this point.
Alternative cooking method: Place all ingredients in a large saucepan, bring to a boil, and then reduce to a simmer and cook for about 45 minutes to an hour, until all the liquid is absorbed and the jackfruit is tender. You should be able to easily break apart the jackfruit into stringy pieces as shown in the picture.