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Week of 11/25/24

Bo Ssam-Style Jackfruit Lettuce Wraps
with rice / kimchi / pickled vegetables

Active: 60 Total: 75
Original GF Paleo Vegetarian
Bo Ssam-Style Jackfruit Lettuce Wraps

This riff on Korean lettuce wraps features seasoned jackfruit in place of the traditional pork. It's simple to prepare, but the variety of toppings and "build-your-own" format add an element of fun to any dinner party. Whether you're looking for a non-traditional holiday meal or a scalable feast for your next gathering, this is the perfect meal for sharing with the people you love.
Smarts: This meal is scaled to serve 8. Adjust the servings according to your needs.

Tags
Special Occasion
Proteins
Other - vegetarian
Cuisines
Asian - Korean
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15

Ingredients

Metric
Servings:
8
White or Brown Rice:
  • Rice, uncooked white or brown - 2 cups
Bo Ssam-Style Jackfruit Lettuce Wraps:
  • Jackfruit (14 oz / 397 g) - 4 cans , drained and rinsed
  • Stock, any type - 2 cups
  • Water - 1 cup
  • Miso, white - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Brown sugar - 2 Tbsp
  • Sriracha - 2 tsp
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Black pepper - 1/2 tsp
  • Kimchi - 1 1/2 cups , drained and chopped
  • Lettuce, butter - 2 heads , leaves separated (sub another type of lettuce or serve multiple types for variety)
  • Foil - for roasting
  • Oil, toasted sesame - 2 tsp
Pickled Vegetables:
  • Daikon radishes - 12 oz , peeled and thinly sliced (sub any radishes or carrots)
  • Cucumbers - 12 oz , thinly sliced
  • Vinegar, rice - 2 cups
  • Sugar - 2 Tbsp
  • Salt - 1 tsp
Ssam Sauce:
  • Vinegar, sherry - 1/2 cup , sub rice or wine vinegar
  • Oil, cooking - 1/2 cup
  • Gochujang - 3 Tbsp
  • Sriracha - 1 tsp
Ginger-Scallion Sauce:
  • Ginger, fresh - 1/2 cup , minced or grated
  • Green onions - 2 1/2 cups , chopped; green and white parts combined
  • Oil, cooking - 1/4 cup
  • Soy sauce, low-sodium - 1 1/2 tsp
  • Vinegar, sherry - 1 tsp (sub rice or wine vinegar)

Prep

  1. Prepare jackfruit - Drain and rinse the jackfruit. Break apart jackfruit into shreds with your hands (we recommend wearing gloves) and finely chop any pieces that are too tough. Place the jackfruit in a bowl and cover with water. Using your hands or a spoon, mix the jackfruit and water thoroughly to remove any salty brine. Drain well. (Can be done 1 day ahead)

  2. Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Daikon radishes / Ginger / Kimchi - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Make ssam sauce - Whisk together vinegar (portion for ssam sauce), cooking oil (portion for ssam sauce), gochujang, and sriracha (portion for ssam sauce). Season to taste with some salt. (Can be done up to 5 days ahead)

  5. Make pickles - Slice cucumbers. Place cucumber and daikon slices in a jar or bowl just large enough to hold them. Combine rice vinegar, sugar, and salt in a small bowl or saucepan and warm briefly until sugar is dissolved. Pour the liquid over the vegetables, making sure they are almost completely submerged (add a bit more vinegar or some water if needed). Refrigerate for at least 30 minutes and up to 3 days. (Can be done up to 3 days ahead)

  6. Make ginger-scallion sauce - Chop green onions and place in a medium bowl. Stir in ginger, cooking oil, soy sauce, and vinegar (portions for ginger-scallion sauce). Season to taste with some salt.

  7. Lettuce - Prep as directed.

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Make

  1. Heat oven to 500 F / 260 C degrees. Line a baking sheet with foil and brush with some oil.

  2. Place jackfruit into a large skillet or deep saute pan and cover with fresh water (do not add salt). Simmer over medium heat for ~5 minutes (this will start the cooking process and remove any lingering sour or bitter flavors). Drain the water and return the jackfruit to the pan.

  3. While jackfruit simmers, make the seasoning liquid. Whisk together stock, water, miso, soy sauce (portion for jackfruit), brown sugar, sriracha (portion for jackfruit), coriander, paprika, and pepper. 

  4. When jackfruit is done simmering, drain the water and return the jackfruit to the pan. Place the pan over medium heat and add the seasoning liquid. Bring to a simmer and cook, stirring occasionally, until jackfruit is tender and nearly all of the cooking liquid has boiled away, 12-15 minutes. Remove from heat.

  5. Spread jackfruit in an even layer on the prepared baking sheet. Transfer to the oven and roast until jackfruit is browned and edges begin to crisp, 8 to 12 minutes. Drizzle sesame oil over jackfruit and transfer to a serving bowl. Cover to keep warm.

  6. Drain the liquid from the pickles and give the sauces a stir.

  7. Place lettuce leaves, pickled vegetables, ssam sauce, ginger-scallion sauce, and chopped kimchi into serving bowls.

  8. If rice was made ahead, warm it in the microwave.

  9. Serve jackfruit, lettuce leaves, rice, and toppings at the table, family-style. Let everyone fill their own wraps as they like. Enjoy!

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