Korean jackfruit bowl
1 cup brown rice
2 1/3 cups tinned jackfruit (young, drained, rinsed)
2 cloves garlic minced
2 tbsp tamari
1.5 tsp coconut sugar
1 tsp chilli flakes
1 lime juiced
1.5 tsp sesame oil
1 cucumber diced
3 carrots julienned
2/3 cup kimchi
2 tbsp sesame seeds
6 spring onions diced
Cook rice according to the directions on the package, and set aside.
In a pan over medium heat, add the jackfruit, garlic, tamari, coconut sugar, red pepper flakes and lime juice.
Stir until well combined and use a wooden spatula to break up and shred the jackfruit.
Cook for 15 minutes, or until the jackfruit is soft.
Once it is done, add the sesame oil and remove from heat.
Plate the rice, and add the cucumber, carrots, kimchi and jackfruit.
Top with sesame seeds and diced green onion.
You may prefer to omit the rice and use rice noodles or salad instead.