Korean Soy Braised Konjac
Konjac - a firm, translucent jelly made from the konjac yam - is nearly calorie-free yet delivers a satisfying chew, making gonnyak-jorim a popular banchan for diet-conscious Korean lunchboxes. The konjac must be blanched for two minutes first to remove its characteristic lime-water odor. After draining and dry-toasting in a pan to drive off additional moisture, the pieces simmer in soy sauce, rice syrup, gochugaru, and garlic until a sticky glaze forms. Scoring the surface in a crosshatch pattern before cooking allows the sauce to pool in the grooves, ensuring flavor reaches into what would otherwise be a bland substrate. The finished pieces are chewy and well-seasoned with a sweet-salty-spicy coating.
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Instructions
- 1
Cut konjac into bite-sized pieces, blanch for 2 minutes, and drain.
- 2
In a pan, combine soy sauce, water, syrup, garlic, and cooking wine; bring to a boil.
- 3
Add konjac and simmer over medium-low heat.
- 4
Reduce for 12 to 15 minutes until most liquid is gone and flavor is absorbed.
- 5
Add sesame oil and sesame seeds, toss, cool slightly, and serve.
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