BBQ Jackfruit Bibimbap
Believe it or not, Korean BBQ is one of my favorite cuisines! How is that possible if I don't eat meat? Well, take bibimbap for example, a Korean dish full of rice and veggies. I was inspired to create something similar at home, and this recipe was the result! The 'meat' substitute I use is called jackfruit - a plant used frequently in South Asian cuisines. It kind of has the consistency of carnitas (pulled pork), and absorbs flavors SO well. Please let me know your thoughts. I value your opinions/suggestions more than you know!
• 1 can jackfruit, drained, soaked in water for 30 mins, and rinsed
• 3 tablespoons vinegar
• 3 tablespoons tamari (or liquid aminos)
• 2 tablespoons tomato paste
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon sambal
• ½ teaspoon smoked paprika
• ½ teaspoon liquid smoke
• 1 tablespoon arrowroot starch (this is a great thickener)
• 3 tablespoons water/veggie broth
• ½ teaspoon black pepper + more to taste
• 1 tablespoon liquid sweetener (I've used coconut nectar and honey before, both work great!)
• 4 cups cooked cauliflower rice (can also use normal white/brown rice here!)
• ½ purple cabbage, chopped
• 4 large carrots, julienned
• 2 zucchinis, julienned
• 3 cups kale, chopped
• 1 avocado, sliced (to make it 'cali' style)
• 2 tablespoons sesame seeds, for garnish
• chopped green onion, for garnish
• chopped cilantro, for garnish
1. Prep/chop all veggies, and leave on the side. For the cauliflower rice, I buy a fresh head of cauli and blend it into 'rice' or buy it premade at costco/trader joes/whole foods (most of them have fresh or frozen packets). To 'cook', I usually add a few tablespoons of veggie broth (with or without avocado/olive oil) to a skillet and heat on medium high. Then add 'rice' and cook until the cauliflower has absorbed most of the veggie broth. I toss in my seasonings last, which usually include sea salt, black pepper, and sesame seeds.
2. For the jackfruit, add all bbq sauce ingredients to a small/medium bowl and whisk briefly until dispersed. Transfer mixture to a small saucepan, and heat on medium. The arrowroot starch should help the sauce thicken as it cooks, but if you want to thin it out more, I would add more water or veggie broth in tablespoon increments. Once the sauce is to your desired taste/consistency, take the saucepan off of the stove to cool.
3. Spray/coat a non-stick skillet with cooking oil (or veggie broth to be oil-free), heat on medium, and add in jackfruit. Slowly add in BBQ sauce (there will be leftovers!) and toss with tongs, so that all sides of jackfruit are marinated. You can also add in more veggie broth at this point if you want it 'juicier'. If you want to get a little more char, I would turn heat to high for a minute or so. After 6-8 minutes, jackfruit should be cooked, flavorful, and READY TO EAT!
4. Plate rice/veggies/jackfruit as pictured above (or however you like), and enjoy! For those non vegans, try adding a fried egg on top too! My boyfriend loves it.