Vegan Jackfruit Bulgogi
"This is my #vegan version of one of the most popular Korean dishes. Bulgogi, literally "fire meat" is made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. Here I used young Jackfruit, for its meaty texture, marinated overnight in the traditional bulgogi marinade. Cooked in on stovetop on high flame by adding just a hint of liquid smoke and vegan BBQ sauce to give it a smokey flavour - it's SO SIMPLE, you literally just have to throw all ingredients at once in a wok and it's ready in no time."
-- @isabella.akshay
A Note from Feedfeed

Savor the flavors of Korean cuisine with a vegan twist! Try our delicious Jackfruit Bulgogi, a meaty and juicy plant-based version of the classic dish. Marinated overnight in the traditional bulgogi marinade, this recipe uses young Jackfruit for its meat-like texture. Simply throw all the ingredients in a wok and you're good to go!

More from @isabella.akshay


Prep time 10mins
Cook time 10mins
Serves or Makes: 2


  • 1/ 4 cup pear, pureed
  • 1 clove garlic
  • 2 tablepoons soy sauce
  • 1 tablespoon gochujang
  • 1 inch piece ginger
  • 1 tablespoon brown sugar
  • 2 tablepoons sesame oil
  • 1 carrot, diced
  • 1 large onion, sliced
  • 1 teaspoon liquid smoke
  • 1 tablepsoon vegan barbecue sauce
  • 2 1/ 2 cups young jackfruit
  • Kosher salt, to taste
  • 2 scallions, chopped


  • Step 1

    In a large bowl, mix the pureed pear, garlic, soy sauce, gochujang, ginger, brown sugar and sesame oil for the marinade.

  • Step 2

    To the marinade, add the jackfruit, onion and carrot. Mix and set aside for at least 2 hours, or overnight in the fridge.

  • Step 3

    Over high heat, heat a wok or large skillet and add the jackfruit with all the marinade. Stir in the salt, liquid smoke and BBQ sauce, if using. Cook for until all the veggies are cooked through, about 10 minutes.

  • Step 4

    Sprinkle with the scallions before serving with a side of greens and white rice.