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Korean Jackfruit Sandwiches


  • 2 (14-ounce) cans jackfruit, drained
  • 1 (7-ounce packet) Saffron Road Korean Stir Fry Simmer Sauce
  • 2 cups red cabbage, thinly sliced
  • 1 large clove garlic, minced
  • ¼ cup fresh lime juice
  • 3 tablespoons olive oil
  • ¼ teaspoon sea salt
  • 4 hamburger buns (or sandwich rolls or sliced bread)
  • 4 to 8 pineapple rings


  1. Use your hands or a fork to “pull” the jackfruit into shreds, so that it looks like pulled pork. Note: you can remove the rounded bulb parts of the jackfruit if desired.
  2. Place pulled jackfruit in a saucepan along with the Korean Stir Fry sauce. Heat over medium until the mixture is heated through.
  3. Add the sliced cabbage, garlic, lime juice, olive oil, and sea salt to a mixing bowl. Stir well to combine.
  4. Toast the buns and add 1 or 2 pineapple rings to the bottom slices of each bun. Scoop desired amount of Korean jackfruit on top, and top with desired amount of cabbage slaw. Serve and enjoy.
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