Ingredients
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2 cans young green jackfruit in brine, drained and rinsed young green jackfruit2 cans young green jackfruit in brine, drained and rinsed
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1 cup cooked white beans (e.g. cannellini or navy beans) white beans1 cup cooked white beans (e.g. cannellini or navy beans)
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1/3 cup rice flour (or oat flour for gluten free) rice flour1/3 cup rice flour (or oat flour for gluten free)
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1/4 cup finely chopped scallions scallions1/4 cup finely chopped scallions
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1/2 inch ginger, grated ginger1/2 inch ginger, grated
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1 tbsp toasted sesame oil toasted sesame oil1 tbsp toasted sesame oil
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1 tbsp soy sauce or tamari soy sauce1 tbsp soy sauce or tamari
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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2 tbsp gochujang (Korean chili paste, use gluten-free if needed) gochujang2 tbsp gochujang (Korean chili paste, use gluten-free if needed)
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1 tbsp Korean pear or apple, grated korean pear1 tbsp Korean pear or apple, grated
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1 tsp black pepper black pepper1 tsp black pepper
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/2 tsp salt salt1/2 tsp salt
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Sesame seeds and sliced scallions for garnish sesame seedsSesame seeds and sliced scallions for garnish
Directions
Prepare the jackfruit and bean base, infuse with a bold Korean BBQ marinade, shape into rib-style slabs, bake or grill until caramelized, and finish with vibrant garnishes. For a soy-free option, substitute coconut aminos for soy sauce. Use oat flour to keep it gluten free. Adjust gochujang for desired spice level. Serve with lettuce wraps, fresh pickles, and steamed rice for a full Korean meal experience.
Steps
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1
Done
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Preheat oven to 400°F (200°C) or preheat your grill. |
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2
Done
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Shred the jackfruit with your hands or forks. Squeeze out excess brine and moisture using a clean kitchen towel. |
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3
Done
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In a large bowl, mash the white beans until nearly smooth. Add shredded jackfruit, rice flour, chopped scallions, garlic, ginger, and smoked paprika. Mix well. |
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4
Done
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In a separate small bowl, whisk together sesame oil, soy sauce, maple syrup, gochujang, rice vinegar, grated pear or apple, black pepper, and salt. |
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5
Done
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Pour 2/3 of the marinade into the jackfruit mixture and combine thoroughly. Reserve the rest for basting. |
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6
Done
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Line a baking sheet with parchment paper. Press the jackfruit mixture into a rectangle about 3/4-inch thick. Use a spatula to score shallow 'rib' marks. |
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7
Done
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Brush with some reserved marinade. |
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8
Done
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Bake for 25–30 minutes, basting with more marinade halfway through, until caramelized and edges are crisp. Alternatively, grill for 8–10 minutes per side, basting frequently. |
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9
Done
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Let cool slightly, slice into 'ribs', and garnish with sesame seeds and extra scallions. |
