Every 2 months I am going to feature another country and cuisine and post a recipe each week from that particular country/cuisine. First up is Korea! This is my more modern take on Korean food by taking on the Mexican fusion. These tacos are an absolute dream.
Serves: 4-5
Ingredients
For the pulled jackfruit “pork”
1 can jackfruit in brine (drained)
1/3 cup water
1/4 cup tamari
2 tablespoons coconut sugar
2 cloves garlic
1” knob ginger (grated)
1 tbsp minced chilli
2 tbsp sesame oil
2 tbsp coconut oil
1/2 tsp kelp flakes
1 tbsp siracha
For the slaw
1 small cucumber
1/2 lime (juiced)
2 cloves garlic (minced)
1/4 red onion (sliced thin)
2 tbsp fresh coriander
1 tsp mirin
+ optional kewpie mayo or vegan mayonnaise
To serve
8-10 small corn tortillas
Method
To start of the jackfruit we want to add all the ingredients into a small saucepan. Let sit over a very low heat for 2-3 hours. By this stage the jackfruit should have soaked up all the flavours and be easy to “pull” or shred with a fork. Set this aside.
To make the slaw simply cut the cucumber into half moons, squeeze on the lime juice and mix in with the minced garlic, sliced red onion, coriander and mirin.
To serve simply place some of the pulled jackfruit and slaw on each tortilla and enjoy!