Vegetarian

Pulled Jackfruit Bao Buns

Tender pulled jackfruit in savoury teriyaki and soy sauce, stuffed into fluffy bao buns with crisp cucumber, kimchi, and roasted peanuts for an Asian-inspired plant-based feast.

4.6 (12 reviews)
By Ricky Robinson Updated May 28, 2024

Jackfruit is a large tropical fruit from South Asia with a texture that makes it brilliant for plant-based cooking. When you use young green jackfruit from a tin, it has a neutral taste and a fibrous texture that soaks up flavours beautifully. The way it shreds is quite similar to pulled pork or chicken, which is why it works so well in recipes like this.

In this dish, the jackfruit cooks slowly in a mix of teriyaki sauce, soy sauce, ginger, and Chinese five spice, giving it a proper savoury depth. The pieces become tender and soak up all those flavours while simmering away. It is straightforward to prepare and does not require any specialist skills or equipment, just a bit of patience while it bubbles on the hob.

Pulled Jackfruit Bao Buns recipe image
Pulled Jackfruit Bao Buns

The soft, fluffy bao buns are the perfect contrast to the savoury jackfruit filling. You can buy them ready-made from most supermarkets these days, which makes this recipe even simpler. Just steam or microwave them according to the packet instructions and they are ready to go.

The combination of tender jackfruit with crunchy cucumber and tangy kimchi gives you different textures and flavours in every bite.

The fresh toppings bring the whole thing together. Cucumber adds a cool crunch, spring onions give a mild sharpness, and the kimchi provides a bit of tang and heat. A scattering of chopped roasted peanuts adds another layer of texture, and fresh coriander lifts everything with its bright flavour. This is the kind of meal that feels special but does not take hours to prepare, making it ideal for a weeknight dinner or a relaxed weekend project.

Pulled Jackfruit Bao Buns

Bao buns Jackfruit Kimchi
Total Time 1 hr 5 min
Servings 4 servings
Calories 380 cal
Protein 10g

Ingredients

Equipment Needed

  • Pot
  • Fork
  • Steamer

Instructions

  1. 1
    Heat the oil in a pot and cook the onion until soft (around 10 minutes).
  2. 2
    Add the ginger and the garlic paste, cook for 2 minutes, then add the Chinese 5 spice. Give everything a good stir.
  3. 3
    Next add the teriyaki, soy, rice vinegar, sugar and 200ml of water.
  4. 4
    Add the jack fruit then pop on a lid and leave to simmer for around 30 minutes, making sure to give everything a stir every 5 or 10 minutes.
  5. 5
    Take the lid off and cook for another 10 minutes at the end to reduce the mixture.
  6. 6
    With a fork, shred the jackfruit. Check the seasoning and add more soy if needed for taste.
  7. 7
    Heat the bao buns according to packet instructions, then fill each bun with the pulled jackfruit. Top with cucumber, spring onions, red chilli and some kimchi. Sprinkle over coriander and peanuts.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Tips &
Extras

Plate it up

Serving Suggestions

Serve immediately while the bao buns are still warm and fluffy. Perfect with a side of pickled vegetables or a simple Asian slaw.

Make it yours

Variations

For a spicier version, add chilli oil or sriracha to the jackfruit while it cooks. You can also swap the kimchi for quick-pickled carrots if you prefer a milder flavour.

Rate & Review

4.6 • 12 reviews

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