Garlicky Scallion and Konjac Egg Soy Braised Dish
Delicious Braised Dish with Seasonal Garlic Scallions, Konjac, and Eggs!
This recipe features tender braised eggs and chewy konjac, enhanced by the aromatic addition of seasonal garlic scallions. The garlic scallions effectively neutralize any gamey odors from the konjac and eggs, resulting in a profoundly savory and flavorful dish. It’s a perfect side dish for rice or a great addition to your lunchbox!
Main Ingredients- Garlic Scallions 100-150g
- Hard-boiled Eggs 10-12
- Konjac 200g (for braising)
- Cheongyang Peppers 2-3
- Bay Leaves 3
Braising Sauce- Soy Sauce (Jin Ganjang) 120ml
- Oligosaccharide 3 Tbsp
- Olive Oil 1 tsp
- Ground Black Pepper a pinch
- Cooking Wine or Mirin 1 Tbsp
- Water 1.5 cups
- Sesame Oil a little
- Toasted Sesame Seeds a little
- Soy Sauce (Jin Ganjang) 120ml
- Oligosaccharide 3 Tbsp
- Olive Oil 1 tsp
- Ground Black Pepper a pinch
- Cooking Wine or Mirin 1 Tbsp
- Water 1.5 cups
- Sesame Oil a little
- Toasted Sesame Seeds a little
Cooking Instructions
Step 1
First, peel the hard-boiled eggs and prepare them. (Tip: Using smoked eggs adds a unique flavor!)
Step 2
Rinse the garlic scallions thoroughly under running water. Trim off any tough ends and cut them into bite-sized pieces, about 4-5cm long. This length makes them easier to braise and eat.
Step 3
In a wide pot, place the peeled hard-boiled eggs. Cut the konjac into appropriate sizes (similar to the eggs) and add it to the pot as well. The konjac might shrink slightly as it cooks, so cutting it a bit larger is fine.
Step 4
Now, let’s make the delicious braising sauce. Pour the soy sauce, oligosaccharide, cooking wine (or mirin), a pinch of black pepper, olive oil, and 1.5 cups of water into the pot. (Tip: You can adjust the sweetness by adding more or less oligosaccharide or sugar according to your preference.)
Step 5
Wash the Cheongyang peppers, remove the stems, and cut them in half. Add them to the pot along with 3 bay leaves. Bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer for about 10 minutes. The bay leaves add aroma and help remove any unwanted odors from the eggs and konjac.
Step 6
After 10 minutes, remove the lid. Gently stir to ensure the konjac and eggs are evenly coated with the soy sauce mixture, and continue to simmer for another 5 minutes. During this process, remove and discard the bay leaves. Then, add the prepared garlic scallions and braise for about 5 more minutes until the scallions are tender.
Step 7
Once done, you can serve it by transferring the eggs to a container first and pouring the remaining konjac and garlic scallion braising liquid over them. Alternatively, cut the eggs in half, place them in a container, and pour the braising liquid over. Finally, drizzle with a little sesame oil and sprinkle with toasted sesame seeds, mixing well for an extra nutty aroma and flavor.
