Konjac Braised Delight: Savory & Sweet Korean Side Dish
Easy and Healthy Konjac and Kelp Braised Side Dish Recipe
Discover this nutritious and delicious Konjac and Kelp Braised dish, a perfect side for any meal. The chewy texture of konjac combined with the umami of kelp creates a truly satisfying and healthy addition to your table that will have you reaching for seconds.
Main Ingredients- 1 pack (approx. 200-250g) Multi-grain Konjac jelly
- 15g Dried Kelp (Kombu)
- 1 Tbsp Vinegar (0.5 Tbsp for blanching konjac, 0.5 Tbsp at the end)
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
- A pinch of Black Pepper
Braising Sauce- 300ml Kelp Broth (or water)
- 3 Tbsp Soy Sauce
- 1 Tbsp Cooking Oil
- 1 Tbsp Brown Sugar
- 3 Tbsp Mirin (Rice Wine for cooking)
- 300ml Kelp Broth (or water)
- 3 Tbsp Soy Sauce
- 1 Tbsp Cooking Oil
- 1 Tbsp Brown Sugar
- 3 Tbsp Mirin (Rice Wine for cooking)
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the Konjac Braised dish. Having your ingredients ready beforehand will make the cooking process much smoother.
Step 2
Gently wipe the surface of the dried kelp with a clean kitchen towel or dry cloth to remove any white powder. Then, using scissors or a knife, cut the kelp into small, bite-sized pieces (about 1-2 cm).
Step 3
Soak the cut dried kelp in cold water for about 1 hour until it softens and swells. This process will significantly improve its texture when cooked.
Step 4
Rinse the konjac jelly under running water and then cut it into approximately 1.5cm cubes. Cutting it into bite-sized pieces ensures the sauce evenly coats every piece, making it more flavorful.
Step 5
In a pot, bring plenty of water to a boil. Once boiling, add the cubed konjac and 0.5 Tbsp of vinegar. Blanch for 1-2 minutes to remove any characteristic odor and improve its chewy texture. Immediately rinse the blanched konjac under cold water, drain well, and let it sit in a colander to remove excess moisture.
Step 6
Now, let’s make the braising sauce. In a wide pan or pot, combine 1 Tbsp cooking oil, 3 Tbsp soy sauce, 1 Tbsp brown sugar, 3 Tbsp mirin, and 300ml of kelp broth (or water). Bring this mixture to a simmer over medium heat. Once the sauce is bubbling, add all the blanched konjac.
Step 7
After adding the konjac, stir continuously with a spatula or spoon for 1-2 minutes to prevent sticking and to allow the konjac to absorb some of the initial flavors. This step helps in seasoning the konjac thoroughly.
Step 8
Add the soaked kelp to the pan. Continue to braise over medium heat for about 10 minutes, or until the sauce has reduced and thickened, stirring frequently to prevent the ingredients from sticking to the bottom.
Step 9
When the sauce has reduced by about half, add 1 Tbsp of corn syrup (or oligosaccharide). Continue to braise for another 3 minutes. Adding the syrup will give the konjac a glossy finish and deepen the flavor.
Step 10
When the sauce is almost completely reduced and just coating the ingredients, increase the heat to high for a brief moment. Sprinkle in about 0.5 Tbsp of vinegar. This helps to evaporate the sharp acidity while leaving behind a pleasant tang and enhancing the overall flavor. Stir quickly to combine.
Step 11
Immediately after turning off the heat, sprinkle in 0.5 Tbsp of toasted sesame seeds for a nutty aroma and a pinch of black pepper for a subtle kick.
Step 12
Finally, drizzle in 1 Tbsp of sesame oil and give it a final stir to ensure all ingredients are well coated. Your delicious, chewy, and sweet Konjac and Kelp Braised dish is now ready! Enjoy your homemade side dish.
