Konjac Japchae Recipe: Delicious and Diet-Friendly!
Konjac Japchae
Looking for a delicious meal that won’t derail your diet? This Konjac Japchae recipe is highly recommended for those on a diet. The chewy texture of konjac and fresh vegetables create a satisfying dish that’s both filling and healthy.
Main Ingredients- 1 bundle konjac (prepared into bite-sized pieces)
- 1/3 onion (julienned)
- 1/4 carrot (julienned)
- 1/4 yellow bell pepper (julienned)
- 1/4 red bell pepper (julienned)
- 1 king oyster mushroom (julienned)
- 1 root spinach (blanched and prepared)
Seasoning Ingredients- 1.5 Tbsp soy sauce
- 1 tsp xylitol or sweetener
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- Pinch of black pepper
- 3 Tbsp vinegar (for boiling konjac)
- 1 pinch salt (for stir-frying vegetables)
- 1.5 Tbsp soy sauce
- 1 tsp xylitol or sweetener
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- Pinch of black pepper
- 3 Tbsp vinegar (for boiling konjac)
- 1 pinch salt (for stir-frying vegetables)
Cooking Instructions
Step 1
First, we’ll remove any unpleasant odor from the konjac. Bring a pot of water to a boil, add the konjac bundle and 3 tablespoons of vinegar. Boil for about 5 minutes. After boiling, rinse it thoroughly under cold water to eliminate the vinegar smell and make the konjac wonderfully chewy.
Step 2
Let’s prepare the fresh vegetables and mushrooms. Julienne the king oyster mushroom, onion, carrot, and bell peppers into similar lengths. Briefly blanch the spinach, squeeze out excess water, and then chop it into manageable pieces. Now, it’s time to stir-fry the vegetables. The key is to use no oil! Start by stir-frying the king oyster mushroom first. The moisture released from the mushroom will help cook the other vegetables without needing oil. Once the mushrooms are lightly browned, add all the remaining vegetables at once and stir-fry until they are slightly softened. Finally, sprinkle a pinch of salt to season the vegetables. Vegetable preparation is complete!
Step 3
Now, it’s time to infuse the konjac with flavor. Add the desired amount of konjac to the pan along with 1.5 tablespoons of soy sauce, a pinch of black pepper, and 1 teaspoon of xylitol (or sweetener). Stir-fry over medium-low heat until the konjac absorbs the flavors. You’ll notice a delicious aroma as the konjac soaks up the seasoning.
Step 4
Once the konjac has well absorbed the seasoning, add all the colorful stir-fried vegetables back into the pan and stir-fry together briefly. It’s important not to overcook them to maintain the fresh texture of the vegetables. Finally, drizzle in 1 tablespoon of sesame oil and gently toss everything together to combine.
Step 5
This is the final step! Plate the finished Konjac Japchae attractively and sprinkle with 1 teaspoon of sesame seeds. You can make such a delicious and healthy Konjac Japchae without using oil! Enjoy a satisfying meal that’s low in calories and high in fullness.
