
Jackfruit Bulgogi and Kimchi Tacos Recipe, makes 10-12 tacos
Ingredients: 1 20-ounce can jackfruit in brine, rinsed, drained, coarsely chopped 1 cup chopped kimchi, roughly chopped 1/4 cup of kimchi liquid 1/4 cup teriyaki or stir-fry sauce 2 green onions, thinly sliced 2 tablespoons sesame oil, divided 1 cup filtered water 1 cup shiitake mushrooms, washed, coarsely chopped Serve with: cilantro green onion slices corn tortillas Step 1: Coarsely chop jackfruit, and place in bowl. Cover with cold water, and let stand 15 minutes. Drain, rinse, and return to bowl.

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