Chewy Konjac and Tender Egg Marinated Side Dish
Easy and Delicious Konjac Egg Jang: A Perfect Daily Side Dish
Looking for a daily side dish that’s perfect for any meal? This Konjac Egg Jang recipe is incredibly easy and quick to make! The delightful chewiness of konjac combined with the soft, marinated eggs creates a flavor combination that’s sure to become a favorite. Elevate your home-cooked meals with this simple yet impressive banchan.
Main Ingredients- 10 eggs (at room temperature)
- 1 Cheongyang chili pepper (optional, for a touch of spice)
- 1 block of whole konjac jelly (approx. 200-250g)
Marinade Sauce- 100ml kelp soy sauce (or a mild, less salty soy sauce)
- 200-300ml water (adjust based on desired soy sauce concentration)
- 3 Tbsp sugar (using measuring spoons)
- 100ml kelp soy sauce (or a mild, less salty soy sauce)
- 200-300ml water (adjust based on desired soy sauce concentration)
- 3 Tbsp sugar (using measuring spoons)
Cooking Instructions
Step 1
First, rinse the whole konjac jelly under running water. Pat it thoroughly dry with a clean kitchen towel to prevent slipping while cutting. Dice the konjac into approximately 2cm cubes. Place the diced konjac in boiling water and blanch for 3 minutes. This step helps to reduce any unique konjac odor and enhances its chewy texture.
Step 2
Wash the eggs gently. Place them in a pot, cover with water, and boil over medium heat for about 15 minutes until hard-boiled. Hard-boiling ensures the eggs maintain their shape when soaked in the marinade. After boiling, rinse the eggs under cold water to cool them down.
Step 3
Transfer the blanched konjac, after draining the water, into your preparation container. Do not rinse it after blanching.
Step 4
Now, let’s make the delicious marinade. Aim for a quantity of soy sauce that will only partially cover the konjac, rather than an excessive amount. Measure out 100ml of kelp soy sauce (or your preferred mild soy sauce). Add 200ml of water and mix. You can adjust the water amount from 200ml to 300ml depending on how concentrated you like your soy sauce. Finally, add 3 tablespoons of sugar (measured with measuring spoons) and stir well. It’s that simple!
Step 5
Combine the prepared konjac with the marinade sauce in a pot and bring it to a gentle boil. While the konjac is absorbing the flavors, peel the boiled eggs and arrange them nicely in your serving dish.
Step 6
Once the sauce starts to simmer, reduce the heat to low. Carefully pour the konjac and the soy sauce mixture over the eggs in the serving dish. For a hint of spiciness, thinly slice the Cheongyang chili pepper diagonally and add it to the dish. The combination of chewy konjac, tender eggs, and savory marinade creates a truly delicious side dish. Enjoy your homemade Konjac Egg Jang! 🙂
