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Recipes

Bar-B-Que Pulled Jackfruit Bowl

Bar-B-Que Pulled Jackfruit Bowl

  1. Preheat ½ tablespoon sesame oil in a pan. Fry Upton’s Naturals Bar-B-Que Jackfruit on a low-medium heat for 5 minutes.
  2. Using two forks, shred the jackfruit. Add Mother-in-Law’s Tangy Gochujang sauce, cook for 20-25 minutes, stirring every few minutes, making sure it doesn’t stick to the pan.
  3. Meanwhile, make the slaw. Add cabbages, carrots, and spring onions to a large mixing bowl.
  4. In a separate bowl, whisk water, peanut butter, liquid amino/tamari, lime juice, coconut sugar, sesame oil, and five-spice until combined fully.
  5. Pour the dressing over the vegetables and toss until evenly distributed.
  6. Steam broccoli florets for 10 minutes and drain.
  7. Divide the rice, broccoli, slaw, Mother-in-Law’s Kimchi, and pulled jackfruit between 2 bowls.
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