Korean BBQ Bowl with Jackfruit and Rhubarb Sauce
Here's another incredible way to use my Rhubarb BBQ Sauce that packs in the micronutrients and none of the bad fried foods that slow down our metabolisms!
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, sliced
- 3 garlic cloves, minced
- About 15 to 20 ounces shredded unflavored young jackfruit (frozen, canned, or vacuum-packed)
- 1/4 cup vegetable broth
- 3/4 cup Rhubarb BBQ Sauce
- 2 cups cooked brown jasmine rice
- 1/2 cup thinly sliced scallions
- 4 teaspoons sesame seeds
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