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Korean BBQ Pulled Jackfruit Sandwich with Asian Slaw
Ingredients
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1 sachet Korean BBQ Seasoning
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1 teaspoon honey
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1 teaspoon light soy sauce
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1 teaspoon mirin
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1 teaspoon brown sugar
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400 grams tinned jackfruit, drained on kitchen towel
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75 grams (3 ounces) red cabbage, shredded
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50 grams (2 ounces) gem lettuce, shredded
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25 grams (1 ounce) carrot, grated
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1 lime zest and juice
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75 grams (3 ounces) mayonnaise
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2 brioche bun, toasted
Key Products
- Great served with sweet potato fries
Instructions
- 1 Pre-heat a grill to a medium high heat. In a bowl mix together the honey, soy sauce, mirin, brown sugar and Korean Street Food Seasoning, reserving 2 tsp of the Seasoning for use later. Brush the jackfruit with the glaze, then cook under the grill until caramelized and softened, remove from grill and shred the jackfruit with two forks.
- 2 Meanwhile, for the Asian slaw combine the red cabbage, gem lettuce, carrot, lime and half of the remaining Korean Street Food Seasoning.
- 3 Mix the remaining Korean Street Food Seasoning with the mayonnaise.
- 4 Serve the jackfruit along with the spiced mayonnaise and Asian slaw in the brioche buns.
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