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Dining Chef Vicky Ratnani's Korean Pulled Jackfruit Sliders With Aioli And Kimchi Is Perfect For The Rainy Days
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Chef Vicky Ratnani's Korean Pulled Jackfruit Sliders With Aioli And Kimchi Is Perfect For The Rainy Days

If you love flavours of kimchi & gochujang, try this pulled jackfruit slider with kimchi and scallion coriander aioli by Chef Vicky Ratnani!

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By: Anushka Goel Published: Jun 23, 2022 03:00 PM IST

Chef Vicky Ratnani's Korean Pulled Jackfruit Sliders With Aioli And Kimchi Is Perfect For The Rainy Days
Image: Courtesy of Shutterstock

If you love the flavours of Korean kimchi and gochujang, this pulled jackfruit slider with kimchi and scallion coriander aioli by Chef Vicky Ratnani is all you need! By Anushka Goel

Chef Vicky Ratnani is coming to Delhi for an exclusive pop-up at Kakapo, New Delhi. The pop-up, titled Global Padyatra, mixes Indian and global cuisines with some gastronomical dishes that feature fresh produce, and succulent meats, and boast of flavour. The chef spoke to us about this very special menu recently, which you can read up here.

What’s more, we have a special recipe – the Pulled Korean sliders with kimchi and scallion coriander aioli – straight from Chef Ratnani’s kitchens – that you can replicate at home for a comforting rainy day meal!

Chef Vicky Ratnani’s Pulled Korean Sliders, Kimchi and scallion coriander aioli recipe

 

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Ingredients

For the pulled jackfruit

  • 500 grams jackfruit
  • Salt to season
  • A couple of tablespoons of soy sauce
  • 1 tsp red chilli powder
  • 1-2 tbsp oil
  • 1 tbsp gochujang paste
  • 1 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1-2 green chillies, chopped
  • Coriander (to taste)
  • 1 tsp honey
  • 1 tsp lemon juice
  • 1 cup water
  • 2 tbsp chopped spring onions (scallions)
  • 1 tbsp toasted sesame seeds

For the aioli

  • 1/2 cup mayonnaise
  • 1-2 tsp Fresh coriander
  • 1-2 tsp Spring onions (scallions)
  • Salt and pepper to taste

To assemble the sliders

  • Burger or slider buns
  • Lettuce of choice
  • Kimchi or pickled onions and carrots
  • Cheddar cheese

Method

chef vicky ratnani
Representative image; Courtesy of Shutterstock

Preparing the Jackfruit filling

  • Peel and cut the jackfruit into chunks. Season with salt, soy sauce and red chilli powder and let it marinate for half an hour.
  • Next, heat up the oil and shallow fry your jackfruit until caramelised. Take your pan off the stove and add your Gochujang, garlic paste, ginger paste, green chillies, coriander, honey and lemon juice. Mix well and let it sit for a bit. Then, add one cup of water to the pan and slowly bring to a simmer on a stovetop or the oven, until the jackfruit is soft and pulls apart like meat. Take it off the heat and mix in some scallions and toasted sesame seeds for a fresh, nutty flavour.

How to make the aioli

  • Simply mix in the mayonnaise with all your other ingredients to make your aioli spread.

Assembling the sliders

  • Toast the buns. Spread your aioli on the lower half, and place the lettuce of your choice. Now, spoon in some of the jackfruit filling, add kimchi or your pickled veggies. Top with a slice of cheddar cheese and close the bun with the other half on top, and you’re done!

Hero and Featured Image: Courtesy of Shutterstock

Related: Craving Butter Chicken? This Goila Butter Chicken Recipe Is Among The Best You Can Dish Up At Home!

Written By

Anushka Goel

Anushka Goel

Anushka has previously worked with publications such as the Times of India and Being Indian. A graduate from Xavier Institute of Communications, she specialises in entertainment, food and travel. She also likes to write about sustainability and beauty. When not working, you can catch her reading a book, tending to her plants, cooking or playing an instrument.

     
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