Step 1

Remove the jackfruit from the can and rinse and dry. Remove the seeds that are often buried inside the fleshy parts of the fruit.

Step 2

Cut off the hard stems of the jackfruit, so that all your left with are the soft fibrous parts.

Step 3

Place the jackfruit in a large container. Break off chunks of the twice frozen, thawed, pressed tofu into the container.

Step 4

Add 2 tablespoons of potato starch and mix everything together.

Step 5

Dust your surface with a little more potato starch then pour the contents of the bowl out. Knead it gently until a soggy "dough" forms.

Step 6

Cut up the parsnip into about 2-inch long "sticks" that are about 1/2-inch thick.

Step 7

Take a chunk of the "dough" (smaller than a tennis ball, larger than a golf ball) and mold it around a parsnip stick. If the dough does not adhere to the stick, add a teaspoon more potato starch to your dough.

Step 8

Coat the drumstick with potato starch and repeat for the remaining dough.

Step 9

Add oil to a large pan over medium-high heat. When the oil gets hot (it will start to shimmer), add the drumsticks. Cook them until they are browned, about 2 minutes on all sides.

Step 10

Remove the drumsticks and add garlic, onion, and potato to the pan. Cook them until they are fragrant, around 3 minutes.

Step 11

Add back the drumsticks. Next, add soy sauce, vinegar, and vegetable stock.

Step 12

Add brown sugar, black peppercorns, gochugaru, and bay leaves.

Step 13

Reduce the heat to low and allow the drumsticks and vegetables to cook until the potatoes are tender, and nearly all the liquid has cooked off, about 12 to 15 minutes.