#COOKING: PULLED JACKFRUIT SANDWICHES & KOREAN CUCUMBER SALAD RECIPE
Pulled Jackfruit Sandwiches & Korean Cucumber Salad. Summer’s here and this is a fun way to celebrate flavours of the season and we are doing it clean and meatless here. You’ve got crunch, chew, heat and cool all-in-one. If you’ve never had the pleasure of trying Jackfruit, you’re in for a treat. This beloved fleshy fruit of both South and Southeast Asia looks a bit like a Durian (without the stench), but is closer to the taste and texture of Pineapple. If you visit your Asian grocer now, you should be able to find it as it’s in peak season right now. Instead of pork, we’re doing this with Jackfruit but if you like you can even do this with Tofu.
2 1/2 cups of Jackfruit flesh, minced
1 Avocado, pitted and cut into 1″ slices
1/4 cup Barbecque Sauce
1/4 cup cashews, unsalted
2 tbsps Ketchup
1 tbsp Gochujang
1 tbsp Soy Sauce
1 tbsp Maple Syrup
1 tbsp Brown Sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Paprika
Sea salt and pepper
Juice of one lime wedge
Havarti or Cheddar Cheese Slices
Korean Cucumber Salad:
10-12 mini cucumbers or 1 large cucumber, cut into 3 mm-thick slices
3 tbsps rice vinegar
3 tbsps sesame oil
1 1/2 tbsps organic raw sugar
1 tbsp soy sauce
1 tbsp Fish Sauce (optional)
1 tbsp black or white sesame seeds, toasted
1 stalk green onion, minced
2 cloves of garlic, sliced thin
1/4 tsp Cayenne pepper/Korean Red Pepper Powder
Sea salt and pepper
1. On medium-high heat, heat oil in skillet.
2. In bowl, season Jackfruit in salt, peppers, paprika, garlic and onion powders, brown sugar.
3. Place Jackfruit in skillet and brown for 4-5 minutes.
4. In small bowl, mix Barbecque Sauce, Ketchup, Gochujang, syrup and soy sauce.
5. Pour sauce and water (about 1/2 cup or more) into skillet and coat Jackfruit. Bring to boil.
6. Reduce heat to a simmer on medium-low heat, covered for about 20-30 minutes.
7. Remove lid and increase heat to medium-high. Allow mixture to thicken (4-5 minutes), stirring occasionally and scraping bits at bottom. Once thick, turn-off heat and remove from heat.
8. In large bowl, prepare Korean Cucumber Salad. Whisk rice vinegar, sesame oil, sugar, fish sauce, peppers and salt. Toss-in cucumber slices, garlic, sesame and green onion. Refrigerate sealed for up to 2 days.
9. Toast cashews, cradling in foil in toaster oven. Drizzle olive oil, salt and pepper over top and toast for a few minutes till slightly darkened.
10. Season avocado with lime juice, salt and pepper.
11. Toast hamburger buns slightly with cheese till melted.
12. Spoon Jackfruit mixture on top of bun with cheese. Place 2-3 avocado slices on-top. Sprinkle cashews as well. Plate with side of Korean Cucumber Salad. Serves 4.
(Photo credit: Mr. Will Wong)