6 5 Hours 15 Minutes
Print Recipe

Slow Cook Korean Chilli Jackfruit (V)


  • 2 x 410g cans SPC Jackfruit pieces in water, drained
  • 500g small sweet potatoes, peeled, cut into 2-3cm pieces
  • 2 carrots, peeled, cut into 2-3cm pieces
  • 6 green onions, 3cm lengths, tips shredded
  • 100g shitake mushrooms
  • 1 long red chilli, sliced
  • Ramen noodles and steamed baby bok choy, to serve


  • 1/2 cup Soy sauce
  • 1 small ripe pear, grated
  • 1/4 cup dark brown sugar
  • 2 tbsp gochujang paste
  • 2 tbsp rice vinegar
  • 1 tbsp finely grated ginger
  • 4 garlic cloves, crushed
  • 2 tsp Sesame oil


  1. Combine jackfruit, sweet potato, carrots, mushrooms and green onions in the pot of a slow cooker or a large ovenproof dish with lid.
  2. Sauce. Whisk all sauce ingredients together in a large jug. Pour over ingredients in pot and add 1 cup of water. Set slow cooker to low and cook for 5 hours. Or cook in a low preheated 120°C oven for 5 hours.
  3. Roughly shred larger pieces of softened jackfruit in sauce using 2 forks. Top with sliced chilli and shredded green onion tips. Serve with noodles and steamed baby bok choy.


Tip:Sprinkle with some chopped roasted unsalted peanuts for crunch.


Slow Cook Korean Chilli Jackfruit (V)

Looking for more inspiration?

Check out some of our suggested recipes for you to try below!