Vegan Korean Fried Jackfruit – Vegan Food & Living

Korean fried jackfruit

This vegan Korean fried jackfruit is tossed in a sticky, spicy, sweet and sour Korean sauce made with gochujang, a fermented red chili paste.

To make this “fried chicken” dish vegan, tender pieces of young jackfruit are marinated in a seasoned vegan “buttermilk” and then fried in a light, crispy batter.

Serve with a light Korean spring onion salad and white jasmine rice for a tasty and healthy vegan meal.

Want more vegan recipes? Try 3 Problems from Vegan Food & Living magazine for just £3!

You can get gochujang at East Asian food stores, some of the big supermarkets, or many places online. If you are in a hurry, you can substitute another type of chili paste or 1 tbsp red pepper flakes mixed with 1 tbsp soy sauce and 1 tbsp miso paste for the 4 tbsp from gochujang.

If you don’t have some of the other ingredients, don’t let that put you off – you can leave things out or swap with something similar you have on hand.

Young jackfruit is a good source of vitamins C and B. The meal is also very rich in vitamin D and rich in iron and calcium.

The recipe calls for 1 liter of sunflower oil to fry the jackfruit, but each serving contains only 12g of frying oil.


Source link

Tanya S. Norvell