Korean BBQ Jackfruit by Chompsky in Glasgow
CHOMPSKY have been kicking about the Glasgow food scene for just over three years now. Beginning with pop ups in Glasgow, we then bought a food truck, following that with a temporary kiosk in Buchanan Galleries.
Company progression has been more by accident than design but it has let us to find out what works, what doesn’t and build a name and brand. We’ll be in Broadcast in Sauchiehall Street from February 23, selling our own brand of Asian Street Food.
Jackfruit is a fantastic alternative to meat in many dishes. It’s inexpensive, full of vitamins and protein and has no saturated fats.
The texture is unusual but it pulls apart like slow cooked meats. Young jackfruit in brine should be drained, rinsed then chopped.
It can be bought from pretty much every Asian supermarket.
https://www.facebook.com/events/759767360856621.
INGREDIENTS: (Serves 4)
2 x 400g tins of young jackfruit in brine
2 tbsp flavourless oil (pomace, rapeseed etc)
2 tbsp chopped garlic
2 tbsp grated fresh ginger
4 tbsp gochujang red pepper paste
3 tbsp sesame oil
4 tbsp tomato ketchup
4 tbsp brown sugar
2 tbsp sriracha sauce (more if you like it spicy)
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp lime juice
Sesame seeds to garnish
Chopped spring onions to garnish
METHOD
1. First, drain and rinse the jackfruit thoroughly, and then chop it
into pieces roughly 2/3cm
in size.
2. Add cooking oil to a saucepan on a medium heat and add jackfruit to the pan.
3. Stirring frequently, sauté the jackfruit for around 15 minutes until softened and some of the moisture has evaporated.
4. Add the garlic and ginger and continue to sauté for 3 to 4 minutes more.
5. The add all the other ingredients, stir and bring to a simmer to thicken slightly for 5 minutes taking care not to let it catch underneath.
6. Taste the sauce and add more of any other ingredient to balance the flavours of sweet/ sour/ hot to your taste.
7. Serving suggestions: This is
delicious sprinkled with some
sesame and spring onions and
served with sticky rice and pak choi
or in a crusty roll with some Asian style ’slaw.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article