Korean BBQ Jackfruit Burgers with Quick Kimchi Slaw

Korean BBQ Jackfruit Burgers

Why You'll Love This Korean BBQ Jackfruit Burger

These burgers are a true plant-based revelation! The star of the show is jackfruit, which has an amazingly meat-like texture that perfectly mimics pulled pork or chicken when simmered in Korean BBQ sauce. Budget-conscious cooks will appreciate how this recipe transforms affordable canned jackfruit into a gourmet experience that would cost triple at a restaurant. The quick kimchi slaw adds a refreshing crunch and probiotic punch, balancing the rich, sticky sweetness of the jackfruit with tangy, spicy notes. The combination of textures and flavors – from the soft bun to the tender jackfruit and crisp slaw – creates a sensory experience that will have you making these burgers again and again. Give them a try tonight and discover your new favorite meatless Monday meal!

How to Make Korean BBQ Jackfruit Burgers

Quick Overview

These vegan burgers come together in just 25 minutes, making them perfect for weeknight cooking. The jackfruit quickly absorbs the Korean BBQ flavors, while the quick kimchi slaw adds a perfect crunchy contrast. From start to finish, you'll have delicious burgers on the table in less time than it takes to order takeout.

Key Ingredients

• 2 cans young green jackfruit in water (not syrup)
• 1/2 cup Korean BBQ sauce (store-bought or homemade)
• 2 tablespoons sesame oil
• 4 burger buns
• 2 cups pre-shredded cabbage slaw mix
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon honey or maple syrup
• 2 teaspoons fish sauce (or soy sauce for vegan option)
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Optional toppings: mayo, sliced avocado, pickled onions

Step-by-Step Instructions

1. Prepare the jackfruit: Drain and rinse the canned jackfruit thoroughly. Using your hands, pull apart the jackfruit pieces to create a shredded texture, removing any tough cores.
2. Cook the jackfruit: Heat sesame oil in a large skillet over medium heat. Add the shredded jackfruit and sauté for 5 minutes until it begins to soften and any excess moisture evaporates.
3. Add Korean BBQ sauce: Pour the Korean BBQ sauce over the jackfruit, stirring to coat completely. Reduce heat to low and simmer for 10-12 minutes until the sauce thickens and jackfruit absorbs the flavors.
4. Make the kimchi slaw: While the jackfruit cooks, combine cabbage slaw mix, rice vinegar, gochujang, honey, fish sauce, green onions, and sesame seeds in a medium bowl. Toss well and set aside to let flavors meld for at least 5 minutes.
5. Toast the buns: Lightly toast burger buns until golden.
6. Assemble the burgers: Spread mayo on the bottom bun if desired, top with a generous portion of BBQ jackfruit, and finish with a heap of kimchi slaw. Add any additional toppings and the top bun.

What to Serve Korean BBQ Jackfruit Burgers With

Complete your meal with some crispy sweet potato fries seasoned with Korean-inspired spices like gochugaru (Korean chili flakes) and sesame seeds. A simple cucumber salad with rice vinegar dressing makes a refreshing side that balances the rich flavors of the burger. For beverages, try a crisp Asian beer, a citrusy yuzu lemonade, or even a light kimchi Bloody Mary for a bold pairing that complements the Korean flavors.

Top Tips for Perfecting Korean BBQ Jackfruit Burgers

• Make sure to drain and rinse the jackfruit thoroughly to remove the brine flavor. Only use young green jackfruit in water, not ripe jackfruit in syrup, which is sweet.
• For extra texture, after shredding the jackfruit, you can sauté it until it gets slightly browned edges before adding the BBQ sauce.
• If your jackfruit mixture seems too wet, continue cooking until excess moisture evaporates, or the sauce won't stick properly.
• Let the kimchi slaw sit for at least 5 minutes before serving to develop deeper flavors, although it's not traditional kimchi that requires fermentation.
• For a spicier burger, add more gochujang to both the slaw and the jackfruit mixture.

Storing and Reheating Tips

The BBQ jackfruit mixture can be stored in an airtight container in the refrigerator for up to 4 days. Keep the slaw separate and store it for up to 2 days, though it's best enjoyed fresh as it will continue to soften. To reheat the jackfruit, add a splash of water and warm it in a skillet over medium heat until heated through, or microwave it for 1-2 minutes. These burgers don't freeze well assembled, but you can freeze the cooked jackfruit mixture for up to 3a months. Thaw overnight in the refrigerator before reheating.

Conclusion

These Korean BBQ Jackfruit Burgers with Quick Kimchi Slaw deliver incredible flavor with minimal effort. They bring together the sweet and spicy elements of Korean cuisine in a convenient, hand-held format that's perfect for busy weeknights. Whether you're vegetarian or just looking to reduce your meat consumption, these burgers won't disappoint. Give them a try tonight and discover a delicious new addition to your Easy dinner recipes collection!

FAQs

Can I use fresh jackfruit instead of canned?
Yes, you can use fresh young jackfruit, but it requires more preparation. You'll need to peel, remove the core, and separate the pods before cooking. Canned is much more convenient and works perfectly in this recipe.

Is there a good substitute for jackfruit if I can't find it?
Hearts of palm or young artichoke hearts can work as alternatives, though the texture won't be exactly the same. You could also use shredded mushrooms like king oyster or portobello for a different but still delicious plant-based burger.

Can I make these burgers gluten-free?
Absolutely! Simply substitute gluten-free buns and double-check that your Korean BBQ sauce is gluten-free (some contain soy sauce with wheat). The rest of the ingredients are naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.