Slow Cooker Korean BBQ Jackfruit Sliders

Tender young jackfruit slow-cooked in a rich, sweet-savory Korean BBQ sauce until perfectly shreddable, then piled high on soft slider buns with crunchy sesame slaw. This vegan take on Korean street food delivers bold gochujang-kissed flavors, smoky depth, and irresistible texture in every bite—ideal for parties or easy weeknight dinners.

Why You’ll Love This Recipe:

This recipe transforms humble canned jackfruit into something truly magical—meaty, juicy, and packed with authentic Korean BBQ taste without any animal products. The slow cooker does all the heavy lifting, infusing the jackfruit with a glossy, caramelized sauce that balances sweet, salty, spicy, and umami notes from gochujang, soy sauce, sesame, and brown sugar.

It’s incredibly forgiving (perfect for beginners), budget-friendly, and crowd-pleasing—even meat-eaters rave about how convincingly it mimics pulled pork. The make-ahead nature means less stress when hosting, and the fresh, crunchy sesame slaw adds cooling contrast that makes each slider feel light yet satisfying.

Whether you’re vegan, plant-based curious, or just craving bold global flavors, this dish brings exciting Korean street food vibes right to your table with minimal effort and maximum wow factor.

Yield: 6 people

Slow Cooker Korean BBQ Jackfruit Sliders

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Vegan Korean BBQ jackfruit sliders: tender, saucy pulled jackfruit on soft buns with crunchy sesame slaw.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

For the Korean BBQ Jackfruit

• 2 (20 oz / about 565 g each) cans young green jackfruit in water or brine (not syrup), drained and rinsed
• 1 small onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ⅓ cup gochujang (Korean chili paste)
• ¼ cup soy sauce or tamari
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon smoked paprika (for extra smokiness)
• ½ cup vegetable broth
• 1–2 green onions, sliced (for garnish)

For Serving

• 12 slider buns, toasted
• Sesame slaw (shredded cabbage, carrots, sesame seeds, rice vinegar + sesame oil dressing)
• Optional: sesame seeds, extra green onions, pickles

Instructions

1. Grab those cans of young green jackfruit and give them a good rinse under cold water—this washes away any tinny taste. Drain well, then pat the pieces super dry with paper towels so they soak up all that yummy sauce later.
2. Now the fun part: place the jackfruit on a cutting board and use a sharp knife or your fingers to remove and discard the tough, triangular core pieces from each chunk. This helps it shred beautifully into pulled “meat” texture.
3. Slice the remaining jackfruit into smaller pieces if needed, then toss it into your slow cooker along with the thinly sliced onion—it’ll melt into sweet goodness as it cooks.
4. In a medium bowl, whisk together the minced garlic, grated ginger, gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, smoked paprika, and vegetable broth until you have a glossy, fragrant Korean BBQ sauce that smells absolutely irresistible.
5. Pour that gorgeous sauce all over the jackfruit and onions in the slow cooker. Give everything a gentle stir so every piece gets coated—don’t worry if it looks thick; it’ll loosen up as it cooks.
6. Pop the lid on and set your slow cooker to LOW for 6–8 hours (perfect for deep flavor) or HIGH for 3–4 hours if you’re in a hurry. Walk away and let the magic happen—the house will smell like a Korean street food stall!
7. When time’s up, open the lid (careful of steam!) and use two forks to shred the jackfruit right in the pot—it should pull apart easily like tender pulled pork. Stir it back into the sauce to soak up every drop.
8. For that extra street-food flair, spread the shredded jackfruit on a baking sheet and broil for 3–5 minutes (watch closely!) to get slightly crispy, caramelized edges.
9. While it broils, quickly toast your slider buns and whip up a simple sesame slaw if you haven’t already—crisp, cool contrast is what makes these sliders sing.
10. Pile generous spoonfuls of saucy Korean BBQ jackfruit onto the bottom buns, top with crunchy sesame slaw, sprinkle with green onions and sesame seeds, add the top bun, and serve immediately. Grab napkins—these are gloriously messy and delicious!

Notes

• Always use young green jackfruit in water/brine, not ripe/syrup-packed (it’s sweet and wrong texture).
• Gochujang varies in heat—start with less if sensitive, then adjust.
• This recipe is naturally vegan and can be gluten-free with tamari.
• Perfect for meal prep—flavors get even better the next day!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 281Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 1294mgCarbohydrates 51gFiber 4gSugar 22gProtein 9g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Rinse and drain jackfruit thoroughly, then pat very dry to help it absorb flavors and crisp slightly at the edges.
• Core removal is key: After draining, cut out the tough core pieces for the best shredded “pulled” texture.
• For extra caramelization, broil the shredded jackfruit on a baking sheet for 3–5 minutes after slow cooking.
• Taste the sauce before adding jackfruit and adjust—some like it spicier (more gochujang) or sweeter (more sugar).
• Use low heat for the full 6–8 hours to develop deeper flavor; high heat works but may dry it slightly.
• Make extra sauce—it’s great for dipping or drizzling over rice bowls later.

Ingredients Notes:

Young green jackfruit in water or brine (never syrup) is essential—it has a neutral flavor and shreds like pulled pork when cooked. Gochujang provides the signature Korean fermented chili depth—find it in Asian markets or grocery stores; it’s spicy but not overwhelmingly hot. Soy sauce or tamari adds savory umami (use gluten-free if needed).

Sesame oil brings nutty aroma, while rice vinegar cuts through richness with bright acidity. Brown sugar balances heat with caramel notes. Fresh garlic and ginger are non-negotiable for authentic punch—mince them finely so they melt into the sauce. Vegetable broth keeps everything moist without overpowering the Korean profile.

For sliders, soft Hawaiian or vegan slider buns work best—they hold the saucy filling without falling apart. Optional sesame slaw (cabbage, carrots, sesame seeds, rice vinegar dressing) adds crunch and freshness that completes the street-food feel.

Variations and Substitutions:

Make it gluten-free by swapping soy sauce for tamari or coconut aminos. For spicier sliders, increase gochujang or add red pepper flakes/sriracha. Milder version? Reduce gochujang by half and add more brown sugar.

Swap brown sugar for coconut sugar or maple syrup for a different sweetness. Add pineapple chunks or juice to the slow cooker for a Hawaiian-Korean fusion twist. For extra veggies, toss in sliced bell peppers, mushrooms, or onions during cooking. No sesame oil? Use neutral oil plus extra sesame seeds in the slaw.

Turn it into tacos (use corn tortillas), lettuce wraps, or serve over rice bowls instead of sliders. For oil-free, skip sesame oil and dry-sauté aromatics first. Add kimchi on top for fermented tang or pickled cucumbers for classic banchan flair.

Storage Options:

Refrigerate leftover jackfruit in an airtight container for up to 5 days. Store buns and slaw separately to prevent sogginess. Freeze cooked jackfruit (without slaw) in freezer-safe bags for up to 3 months—thaw overnight in the fridge and reheat gently on the stove or microwave with a splash of broth. Slaw keeps fresh for 2–3 days refrigerated but is best made fresh.

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