Konjac Jelly Salad (Konjac Naengchae): A Refreshing & Chewy Delight
A Delicious Konjac Jelly Salad Recipe
Konjac jelly, made from the corm of the konjac plant, is a fantastic health food! Composed of over 95% water, it’s incredibly low in calories (about 5 kcal per 100g) yet remarkably filling due to its high fiber content, making it a popular choice for those watching their diet. It’s also conveniently shelf-stable for months at room temperature. Worried about the characteristic konjac smell? You can easily banish it with two simple methods. First, rinse the konjac jelly thoroughly multiple times under running water. While this might leave a faint scent, it’s the quickest approach. Second, and more effectively, blanch the konjac in boiling water with a pinch of salt and a splash of vinegar, then rinse it well. For visual guidance on removing the konjac odor, please refer to the video starting at 06:07. This recipe combines the delightfully chewy konjac jelly with crisp fresh vegetables and savory imitation crab sticks, all brought together by a zesty mustard dressing for a truly invigorating dish. It’s a perfect light meal, a wonderful summer side, or an impressive appetizer for guests!
Main Ingredients
- 150g Konjac Jelly (Shirataki noodles type)
- 1/4 Onion
- 1/4 Red Bell Pepper
- 30g Imitation Crab Sticks
- 1/4 Cucumber
Cooking Instructions
Step 1
Briefly blanch the konjac jelly noodles in boiling water for about 1-2 minutes. Drain and rinse thoroughly under cold water to remove any residual odor (referencing the video at 06:07 for odor removal is recommended). Gently loosen the noodles to prepare them for the salad.
Step 2
Wash the onion and bell pepper, remove the seeds, and thinly slice them into julienne strips. This preparation keeps their crisp texture and adds vibrant color to the dish.
Step 3
Gently shred the imitation crab sticks into bite-sized pieces along their natural grain. Shredding them allows the dressing to penetrate better and results in a more tender texture.
Step 4
Wash the cucumber. Using a vegetable peeler, carefully peel the skin in strips (to remove bitterness and add visual appeal). Remove the seedy core and slice the cucumber into thin julienne strips for a refreshing crunch.
Step 5
In a small bowl, whisk together the mustard paste, vinegar, minced garlic, soy sauce, and sugar until the sugar is completely dissolved. This creates your tangy and flavorful mustard dressing. Taste and adjust the sugar or vinegar to your preference.
Step 6
In a large mixing bowl, combine the prepared konjac jelly noodles, julienned onion, bell pepper, shredded imitation crab sticks, and cucumber strips. Admire the beautiful array of fresh colors.
Step 7
Pour the prepared mustard dressing evenly over the ingredients in the bowl. Gently toss everything together to ensure the dressing coats all the components. Be careful not to overmix, as this can break apart the delicate konjac noodles. Your delicious Konjac Jelly Salad is now ready to be served!
