Savory Braised Konjac
♥ [Newlywed’s Table] Low-Calorie Konjac Stew Recipe
Enjoy a delicious and light braised konjac dish! This super simple, low-calorie konjac stew is perfect for those looking for a filling yet healthy meal. It’s satisfying without the high calories, making it an ideal choice for a light meal.
Main Ingredients
- 600g konjac
Cooking Instructions
Step 1
This recipe yields 4 servings and uses 600g of konjac. If you’re making it for 2 servings, simply halve all the seasoning ingredients.
Step 2
On a large cutting board, slice the konjac into approximately 0.7cm thick pieces. Slicing them too thinly might cause them to break apart during cooking, so aim for a moderate thickness.
Step 3
Make 2-3 slits about halfway up the thickness of the sliced konjac, extending about two-thirds of the way across the width. This helps the seasoning penetrate better and enhances the flavor.
Step 4
Hold the end of the slit konjac and fold it through the slit, like turning a pocket inside out. This shape allows the sauce to pool within and creates a more interesting texture when eaten.
Step 5
If you’re using Spam, cut it into similar lengths and thickness (about 0.7cm) as the konjac. Adding Spam will provide a richer flavor profile.
Step 6
Bring a pot of water to a boil and add 2 tablespoons of vinegar. Blanch the prepared konjac for about 1 minute. This step helps to remove any unpleasant odor from the konjac, resulting in a cleaner taste.
Step 7
Transfer the blanched konjac and the sliced Spam (if using) into a large pot. Spread them out so they don’t clump together.
Step 8
If serving to adults, finely chop the Cheongyang peppers to add a spicy kick. Also, slice the green onion diagonally or chop it finely to add aroma. Omit these if cooking for children.
Step 9
Pour in 6 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of minced garlic, 2 tablespoons of mirin, and 200-250ml of water into the pot. Bring to a boil over medium-high heat, then reduce to medium-low heat. Simmer until the liquid is reduced and becomes slightly thick, about 10-15 minutes. Stir occasionally to prevent the konjac from burning.
Step 10
Just before turning off the heat, drizzle 2 swirls of oligodang for a glossy finish and 1 tablespoon of sesame oil for a nutty aroma. Gently stir everything to ensure the seasoning is evenly distributed. Finally, sprinkle with sesame seeds to garnish. This delicious braised konjac is great served warm or chilled as a side dish.
