Vegan Korean BBQ Jackfruit Bowls with Brown Rice and Vegetables

**Prepare the Brown Rice:** Rinse the brown rice and cook according to package directions with water or vegetable broth (typically 1 part rice to 2 parts liquid). If using a rice cooker, follow manufacturer's instructions.

**Prepare the Jackfruit:** Drain, rinse, and thoroughly dry the jackfruit. Shred it using your fingers or two forks. Remove any hard core pieces.

**Marinate the Jackfruit:** In a bowl, combine the shredded jackfruit with ¾ cup of the Korean BBQ sauce. Marinate for at least 15 minutes, or up to an hour in the refrigerator.

**Cook the Jackfruit:** Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the marinated jackfruit and cook, stirring frequently, until heated through and slightly caramelized, about 8-10 minutes. If it starts to stick, add a little water.

**Prepare the Vegetables:** While the jackfruit is cooking, prepare the vegetables.

**Cook Spinach and Bean Sprouts:** Heat ½ tablespoon sesame oil in a separate pan. Add spinach, salt, and soy sauce (if using), sauté until spinach wilts, approximately 2-3 minutes. Repeat the same process for bean sprouts, using the remaining sesame oil and soy sauce (if using).

**Sautee Carrots:** Heat the other 1 tablespoon neutral oil in a pan. Add carrots, garlic, and pinch of salt and cook until carrots are tender-crisp, for around 5 minutes.

**Assemble the Bowls:** Divide the cooked brown rice among bowls. Top with the Korean BBQ jackfruit, carrots, spinach, bean sprouts, and sliced cucumber.

**Garnish:** Drizzle the remaining Korean BBQ sauce (if desired) over the bowls. Sprinkle with sesame seeds and chopped scallions. Add a small amount of Gochujang if you prefer spicier.