Bibimbap with Jackfruit

For the jackfruit

• 30 g Ofene dried jackfruit diced

• 2 tbsp olive oil

• 2 tbsp soy sauce


• 2 tbsp agave


• 1 tbsp vinegar


• 1 cup water


• 2 tsp gochujang 


• 1 tbsp tomato paste


• 1 tbsp nutritional yeast


• 1/4 tsp salt
 


For the bibimbap: 


• 1 cup brown rice (or any kind of choice)

• 3 tbsp gochujang for serving

• 1/2 cup pickled daikon (optional but recommended, see recipe below)

• 1/2 cup kimchi

• 140 g spinach

• 1 shallot

• 3 minced garlic cloves

• 1 large carrot julienned


• 1/4 cup pickled ginger

• Sesame seeds for serving

Optional ingredients:

cucumber, bell peppers, thinly sliced nori sheets, bean sprouts

Takuan is a popular traditional Japanese pickle, a deliciously spicy and flavorful pantry ingredient that goes very well in sushi, bibimbap or poke bowl. You can use a packaged one or make your own.

For the pickled daikon (also known as takuan): 


• 1 daikon radish

• 1 tbsp salt

• 85 g light agave or sugar of your choice

• 120 ml water

• 120 ml rice wine vinegar

• 1 tsp ground turmeric

1. Rehydrate your jackfruit according to instructions.

2. Place 1 tbsp olive oil, vinegar, agave, soy sauce, 1 teaspoon gochujang, tomato paste, nutritional yeast and water in a pan. Sauté until jackfruit absorbs all water content and is slightly crispy and browned around the edges. Then add another tbsp of gochujang and olive oil, toss together. Transfer to a plate, set aside.

3. In the same wok, sauté spinach and finely chopped onion and garlic with a splash of water and olive oil. Cook over low heat, stirring occasionally, until spinach is wilted and most of the excess water has evaporated.Season with salt and pepper. Set aside on a plate.

4. Place julienne carrots in the same wok with a dash of water, soy sauce and olive oil and fry over medium heat for 1-2 minutes until it absorbs all water content and is softened enough. Set aside.

5. Using a sharp knife, slice pickled daikon into thin slices. Set aside. (See the instructions below to make takuan from scratch if not using a packaged one)


6. Cook your rice according to package instructions. Season with vinegar. Divide between bowls.

7. Divide all prepared vegetables; spinach, daikon, carrot, kimchi, pickled ginger and oven baked pulled jackfruit between the bowls. (Arrange the bowl with the optional ingredients if you are using them)


8. Sprinkle some sesame seeds on the top and top each bowl with one teaspoon of gochujang sauce. Serve!

Instructions for the takuan ( if making from scratch):


1. Peel your Japanese radish and then thinly slice it into long strips as desired. Add a little salt and keep it aside for 2 hours. This will help drain all the moisture.

2. Now take a saucepan and add salt, agave, vinegar, water and turmeric. Let it all come to a boil.

3. Turmeric is added here to give the dish its typical golden color. Make sure you keep stirring the coating mixture and wait until the salt and agave have completely dissolved.

4. Remove any excess moisture from the radish and place it in a sterile, airtight storage container. Transfer the pickling liquid to the container containing theradish and make sure that all sides of the radish are completely covered.

5. Now keep it aside for at least 2 days and wait. If possible, wait for about 1 month. This will ensure that the ingredients soak up all the flavors and enhance the taste of the salt even more.