Chewy Konjac and Korean Green Pepper Simmered Dish: A Delicious Low-Calorie Side Dish
Perfectly Chewy and Tangy! Make a Healthy and Delicious Side Dish with Simmered Konjac and Korean Green Peppers.
Introducing a konjac and Korean green pepper simmered dish recipe that’s great for dieting and a perfect rice companion. The chewy texture of konjac, the slightly spicy kick of green peppers, and the savory sauce create a universally loved flavor. This is an irresistible side dish you can enjoy guilt-free while managing your diet, so be sure to try making it!
Main Ingredients- Konjac 500g
- Korean Green Peppers (Cheongyang-style) 250g
- Bell Pepper 1/2 (for color)
- Onion 1
Seasoning Sauce- Water 200ml
- Soy Sauce 4 Tbsp
- Minced Garlic 2 Tbsp
- Plum Extract (Maesil-cheong) 2 Tbsp
- Oligosaccharide (or Allulose) 2 Tbsp
- Oyster Sauce 1 Tbsp
- Sesame Seeds, a pinch (for garnish)
- Water 200ml
- Soy Sauce 4 Tbsp
- Minced Garlic 2 Tbsp
- Plum Extract (Maesil-cheong) 2 Tbsp
- Oligosaccharide (or Allulose) 2 Tbsp
- Oyster Sauce 1 Tbsp
- Sesame Seeds, a pinch (for garnish)
Cooking Instructions
Step 1
First, prepare 500g of konjac and 250g of Korean green peppers. Drain the konjac and cut it into bite-sized pieces (about 2-3 cm).
Step 2
Slice the onion (1) into strips. Remove the seeds from the bell pepper (1/2) and slice it into strips for added color. Trim the stems off the Korean green peppers and cut them in half lengthwise.
Step 3
Place the cut konjac in a pot, add 1 Tbsp of water and 1 Tbsp of vinegar, and blanch in boiling water for about 3-5 minutes. This helps remove any ‘konjac’ smell and enhances its chewy texture. Rinse the blanched konjac under cold water and drain well.
Step 4
In a bowl, combine all the seasoning sauce ingredients. Mix well: 200ml water, 4 Tbsp soy sauce, 2 Tbsp minced garlic, 2 Tbsp plum extract, 2 Tbsp oligosaccharide (or allulose), and 1 Tbsp oyster sauce.
Step 5
Pour the prepared seasoning sauce into a pan and bring to a boil over medium heat. Once it starts to bubble, reduce the heat to low.
Step 6
Add the drained konjac to the simmering sauce. Over low heat, let it simmer for about 10 minutes, allowing the konjac to absorb the flavors. Stir occasionally to ensure even cooking.
Step 7
When the konjac starts to turn a light brown and the sauce has reduced, add the Korean green peppers, onion, and bell pepper. Continue to simmer. At this stage, add an additional 1 Tbsp of oyster sauce to adjust the overall seasoning for a richer taste. Simmer just until the green peppers are tender but still slightly crisp.
Step 8
Just before turning off the heat, sprinkle in some sesame seeds for a fragrant finish. It’s best to turn off the heat while the green peppers retain some of their crunch.
Step 9
Your delightfully chewy and tangy konjac and Korean green pepper simmered dish is complete! Add this visually appealing and delicious side dish to your table today for a more abundant meal.
