Korean Jackfruit Bulgogi

Serves 2

For the rice
140 g mixed Thai rice
1 tbsp tamari or coconut aminos
1 tbsp olive oil
3 springs of green onions chopped

For the jackfruit sauce
1 can young jack fruit meat
1 tbsp korean gochujang pepper paste
1 tbsp coconut sugar
3 tbsp freshly grated korean pear
1 tbsp freshly grated ginger
3 garlic cloves minced
1 tbsp olive oil
1 tbsp sesame oil
3 tbsp tamari
2 tsp sesame seeds to sprinkle

For the broccoli
200 g broccoli
1 tbsp olive oil
2 tbsp water
3 garlic cloves minced

1. Cook your rice according the instructions on the package, lastly add the coconut aminos and olive oil. Using a fork, make fluffy.
2. In a pan whisk together grated ginger, garlic, pear, tamari, gochujang, coconut sugar, olive oil and sesame oil.
3. Pull the jackfruit with your hands. Add to the marinade and fold in until jackfruit is fully immersed in the sauce.
4. Heat a non-stick pan to medium-high heat. Put the jackfruit in the skillet.
5. Cook for about 3-4 minutes. Flip over letting it brown a bit, about another 3-4 minutes.
6. Transfer your rice and jack in the bowls. Sprinkle some sesame seeds.
7. Heat your pan again, add the olive oil and water, place the broccoli. Cook at medium-heat heat for about 3-4 minutes. Serve your broccoli with jack and rice. Sprinkle green onions on top. Enjoy!