Korean BBQ Jackfruit by Chompsky in Glasgow

CHOMPSKY have been kicking about the Glasgow food scene for just over three years now. Beginning with pop ups in Glasgow, we then bought a food truck, following that with a temporary kiosk in Buchanan Galleries.

Company progression has been more by accident than design but it has let us to find out what works, what doesn’t and build a name and brand. We’ll be in Broadcast in Sauchiehall Street from February 23, selling our own brand of Asian Street Food. 

Jackfruit is a fantastic alternative to meat in many dishes. It’s inexpensive, full of vitamins and protein and has no saturated fats.

The texture is unusual but it pulls apart like slow cooked meats. Young jackfruit in brine should be drained, rinsed then chopped.

It can be bought from pretty much every Asian supermarket. 
https://www.facebook.com/events/759767360856621.

INGREDIENTS: (Serves 4)

2 x 400g tins of young jackfruit in brine
2 tbsp flavourless oil (pomace, rapeseed etc)
2 tbsp chopped garlic 
2 tbsp grated fresh ginger 
4 tbsp gochujang red pepper paste 
3 tbsp sesame oil 
4 tbsp tomato ketchup 
4 tbsp brown sugar 
2 tbsp sriracha sauce (more if you like it spicy) 
2 tbsp soy sauce 
2 tbsp rice wine vinegar
1 tbsp lime juice  
Sesame seeds to garnish
Chopped spring onions to garnish

METHOD

1. First, drain and rinse the jackfruit thoroughly, and then chop it
into pieces roughly 2/3cm
in size.
2. Add cooking oil to a saucepan on a medium heat and add jackfruit to the pan. 
3. Stirring frequently, sauté the jackfruit for around 15 minutes until softened and some of the moisture has evaporated.
4. Add the garlic and ginger and continue to sauté for 3 to 4 minutes more. 
5. The add all the other ingredients, stir and bring to a simmer to thicken slightly for 5 minutes taking care not to let it catch underneath.
6. Taste the sauce and add more of any other ingredient to balance the flavours of sweet/ sour/ hot to your taste.
7. Serving suggestions: This is
delicious sprinkled with some
sesame and spring onions and
served with sticky rice and pak choi
or in a crusty roll with some Asian style ’slaw.

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