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Gochujang Jackfruit Taco

Gochujang Jackfruit Tacos

Inspired by Jet Tila's Shortrib Gochujang Tacos, these were born out of a need to vegetarianize/veganize the tacos!  I hope you enjoy!

Course Main Course
Cuisine Fusion, Korean
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 tacos


For The Sauce

  • 1/4 Cup Gochujang Red Pepper Paste
  • 1/3 Cup Brown Sugar Packed
  • 1/3 Cup Low Sodium Soy Sauce
  • 1 Teaspoon Toasted Sesame Oil

The Tacos

  • 1 1/2 Cups Red Wine
  • 3/4 Cups Vegetable Stock
  • 2 Teaspoons Vegetable Base
  • 2 Carrots Halved, and Quartered
  • 2 Celery Stalks Cut in Thirds
  • 1 Yellow Onion Cut into Sixths
  • 5 Cloves Garlic Smashed
  • 4 17 Ounce Cans Young Jackfruit drained
  • 2 Tablespoons Vegetable Oil divided
  • 1 Pound Green Beans Trimmed and cut into 1" pieces
  • 12 Corn Tortillas toasted
  • 1/2 Cup Fresh Cilantro roughly chopped
  • 2 Limes cut into wedges


  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Mix together the sauce ingredients in a large bowl, and set aside.

  3. Add the red wine to a saucepan over medium-high heat, and reduce by half, about 7-9 minutes.  Add in the vegetable stock, and base, and bring to a boil until the vegetable base has been completely dissolved.

  4. 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.

  5. 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.

  6. 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. 

  7. Add the shredded jackfruit to the Gochujang sauce mixture, and mix until coated well.

  8. 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.

  9. 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.