Inspired by Jet Tila's Shortrib Gochujang Tacos, these were born out of a need to vegetarianize/veganize the tacos! I hope you enjoy!
Preheat the oven to 350 degrees Fahrenheit.
Mix together the sauce ingredients in a large bowl, and set aside.
Arrange carrots, celery, onion and garlic in an oven-proof dish (preferably with a lid), and place the jackfruit on top. Pour the wine mixture over the top. Cover, and let braise in the oven for 1 hour.
While the jackfruit braises, pre-heat a wok, or large pan over high heat, and add in 1 tablespoon vegetable oil. When you see white wisps of smoke, the wok is ready. Add the green beans, and toss until slightly blistered and bright green, about 4-5 minutes. Reserve to a platter.
When the hour is up, remove the pan from the oven, and separate the jackfruit to a platter or cutting board. Using two forks, shred the jackfruit.
Add the shredded jackfruit to the Gochujang sauce mixture, and mix until coated well.
Heat the same wok with another tablespoon vegetable oil over high heat. When you see the white wisps of smoke again, add in the jackfruit. The goal is to crisp up the sides a bit with the sauce on them, so don't toss the jackfruit too much. When you see caramelization start to occur, turn the fire off and add the green beans.
Toast or warm up your tortillas. I like to toast them over an open flame as it adds a bit of char, and adds to pliability. Fill the shells with the filling, top with cilantro, and serve with lime wedges.