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Korean Jackfruit:
  • 2 (14-ounce) cans jackfruit, drained and shredded
  • 1 (7-ounce) packet Saffron Road Korean Simmer Sauce (plus more for serving if desired)
  • Sea salt to taste
For the bowls:
  • 4 cups cooked rice
  • 1 bunch green onion, chopped
  • 2 cups shredded cabbage
  • 1 (14-ounce) can black beans, drained and rinsed


  1. Prepare the Jackfruit:
  2. Drain and rinse the cans of jackfruit. Use a fork to “pull”, removing and discarding any dark or hard pieces and the small bulbs that look similar to garlic.
  3. Heat a medium skillet to medium heat and add enough olive oil to generously coat the surface, about 1 to 2 tablespoons. Transfer the jackfruit to the hot skillet and cook 2 to 3 minutes, stirring occasionally, until jackfruit is somewhat crispy. Add the Korean Stir Fry Simmer Sauce and bring the mixture to a gentle boil. Reduce the heat and simmer and cook 10 minutes, adding more sauce if necessary. Taste the mixture for flavor and add more sauce and/or sea salt to taste.
  4. Prepare the Bowls:
  5. Divide the rice among 3 to 4 bowls, followed by the green onion, shredded cabbage, and black beans. Divide the Korean jackfruit among the 4 bowls and drizzle with additional Korean Stir Fry Simmer Sauce if desired. Serve and enjoy!
Korean Jackfruit Bowls
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