Crispy Korean BBQ Jackfruit Sliders with Tangy Sesame Slaw

These sliders reinvent classic BBQ with a Korean twist, featuring crispy pulled jackfruit caramelized in spicy-sweet gochujang sauce. Tangy sesame slaw adds crunch, while vegan brioche buns keep them pillowy-soft. Perfect for game day or weeknight dinners!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings (8 sliders)

Ingredients

• 2 (14oz) cans young jackfruit in brine, drained and shredded
• 1/3 cup Korean BBQ sauce + extra for brushing
• 1 tbsp gochujang paste
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1.5 cups shredded purple cabbage
• 1 carrot, julienned
• 2 tbsp vegan mayo
• 1 tsp honey or maple syrup
• 8 vegan slider buns
• Toasted sesame seeds and scallions for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
2. Toss shredded jackfruit with Korean BBQ sauce and gochujang. Spread in single layer on baking sheet.
3. Bake 20 minutes, flipping halfway, until crisp and caramelized.
4. Meanwhile, whisk rice vinegar, sesame oil, vegan mayo, and honey/maple syrup for slaw dressing.
5. Toss cabbage and carrot with dressing. Refrigerate until assembly.
6. Lightly toast slider buns in skillet or oven.
7. Brush bun bottoms with extra BBQ sauce. Layer jackfruit, slaw, and garnish.
8. Serve immediately with extra sauce for dipping.

Chef's Note

For extra crispy jackfruit, pat dry thoroughly before seasoning and space pieces evenly on baking sheet.

Make-Ahead Tips

Store components separately for up to 3 days. Reheat jackfruit in skillet to restore crispiness.

Substitutions

Use chicken/pork for non-vegans, regular mayo, or sriracha instead of gochujang for less heat.