Korean Soy Braised Konjac

Cut 350 g konjac into bite-size pieces, then score both sides lightly in a crosshatch pattern.

Keep the cuts shallow so the pieces hold together while simmering but still catch the sauce in the grooves.

Drop the konjac into boiling water and blanch for 2 minutes, then drain well in a colander.

This removes the lime-water smell and keeps the final braise from tasting muddy or flat.

Heat a dry pan over medium heat and toast the drained konjac for 2 to 3 minutes.

Stir often until the surface looks drier, because excess moisture prevents the soy sauce mixture from clinging.

Add 2.5 tbsp soy sauce, 150 ml water, 1.5 tbsp oligosaccharide syrup, 1 tsp minced garlic, and 1 tbsp cooking wine to the pan.

Bring to a steady boil over medium heat before adding the konjac back.

When the sauce boils, lower the heat to medium-low.

Simmer uncovered for 12 to 15 minutes, turning the pieces occasionally so the sauce reaches the scored grooves evenly.

Turn off the heat when almost no liquid remains and the konjac looks glossy.

Mix in 1 tsp sesame oil and 1 tsp sesame seeds, then cool completely so the seasoning settles before serving.