Korean BBQ Jackfruit Nachos with Kimchi
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Korean
Serves: 2 servings
Ingredients
  • 2 TBS olive oil, plus a splash
  • 2 large garlic cloves, minced
  • 4 pita bread
  • ½ cup diced onion
  • 20 oz can young jackfruit in brine. rinsed and drained
  • 1 TBS each: soy sauce and apple cider vinegar
  • ⅓ cup gochujang sauce (Korean BBQ sauce)
  • 1¼ cups shredded mozzarella
  • ⅓ cup diced kimchi, or to taste
  • green onions, for garnish
Instructions
  1. Preheat oven to 375.
  2. Combine garlic and 2 TBS olive oil in a small skillet over medium heat. Saute until the garlic start to brown. Turn off heat and let the mixture start to cool.
  3. Brush pita with garlic oil, leaving behind any large pieces of garlic to use in the jackfruit. Cut each pita into 8 wedges. Place on a parchment lined baking sheet and bake in the preheated oven for 5-10 minutes, depending on how crispy you want them (more time for super crunch!).
  4. Meanwhile, to prep jackfruit, cut out and mince the cores. Squeeze the stringy pieces and mince any seeds you find.
  5. Combine onion and a splash of olive oil in a skillet and saute until the onion is translucent, about 3-5 minutes. Add jackfruit (minced and stringy pieces) to the skillet and saute 3 minutes.
  6. Mix in soy sauce and apple cider vinegar and saute another 3 minutes.
  7. Mix in gochujang sauce and the garlic sauted in olive oil (along with any remaining oil) into the jackfruit, stirring to coat.
  8. Push pita chips into a pile on the baking sheet, top with Korean BBQ jackfruit and shredded mozzarella. Place into the oven until the cheese is melted. (alternatively you can use a plate and the microwave as well.)
  9. Top with kimchi and sliced green onions. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/korean-bbq-jackfruit-nachos-with-kimchi/