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Categories:Viewed: 29 - Published at: 4 years ago
Ingredients
- 1 20-oz. can jackfruit in brine, rinsed and drained
- 1 cup chopped kimchi, plus 1/4 cup juice, divided
- 1/4 cup teriyaki or stir-fry sauce
- 2 green onions, thinly sliced
- 2 Tbs. sesame oil, divided
Method
- Coarsely chop jackfruit, and place in bowl.
- Cover with cold water, and let stand 15 minutes.
- Rinse, drain, and return to bowl.
- Whisk together kimchi juice, teriyaki sauce, green onions, 1 Tbs.
- sesame oil, and 1 cup water in bowl.
- Pour over jackfruit, cover, and refrigerate 8 hours, or overnight.
- Heat remaining 1 Tbs.
- sesame oil in large skillet over medium-high heat.
- Add jackfruit and marinade, cover, and cook 10 minutes.
- Uncover, and cook 10 to 15 minutes more, or until most of liquid has evaporated and jackfruit begins to brown.
- Serve in tortillas, and garnish each taco with 1/4 cup kimchi.
