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Korean Jackfruit with Radish Slaw

Image for Korean Jackfruit with Radish Slaw


Serves 5


Prep Time

15 minutes


Cook Time

25 minutes


Total Time

40 minutes

kikkoman products used:


2 x 400g tins of jackfruit, drained well
5 teaspoons Kikkoman® Sesame Oil, divided
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon black pepper, ground
1 teaspoon sea salt
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup BBQ sauce
¼ cup Gochujang paste
2 teaspoons Kikkoman ® Hoisin Sauce
1 teaspoon Kikkoman® Soy Sauce
½ cup Napa cabbage, finely chopped
¼ cup red cabbage, finely chopped
3 radishes, sliced
1 green onion, sliced
1 inch ginger, grated
1 teaspoon lime juice
1 teaspoon Kikkoman® Rice Vinegar
5 buns


  1. In a mixing bowl, place the jackfruit and break it apart with your fingers or a fork. Add to the jackfruit 1 teaspoon of sesame oil, brown sugar, chili powder, pepper, salt, cayenne powder, garlic powder, and onion powder. Mix well.
  2. Heat a frying pan over medium heat and once hot, add 2 teaspoons of sesame oil and the jackfruit mixture. Fry for 5 minutes to give the jackfruit some color.
  3. Add BBQ sauce, gochujang paste, hoisin sauce, and soy sauce to the pan with the jackfruit and then slowly add up to ½ a cup of water and bring to a simmer. Reduce heat to low and allow to simmer for 15-20 minutes.
  4. While the jackfruit is cooking, combine cabbages, radishes, green onion, ginger, lime juice, rice vinegar, and 2 teaspoons sesame oil. Toss well and place in the fridge until ready to assemble.
  5. To assemble, toast buns lightly and then spoon on about ¼ cup of jackfruit mixture and top with coleslaw.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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