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Konnyak jorim
Braised konjac
Gonyak jorim (곤약조림): chewy konjac cubes braised in garlicky soy and rice syrup
Konjac, the grey, jelly-like block made from a root called devil's tongue, has almost no calories, and in Korea it is braised in sweet soy until glossy and chewy, a popular dosirak banchan that never wilts. Its texture is the point: bouncy, with a savoury glaze clinging to every scored cube. The common mistake is skipping the blanch, which leaves konjac's slight fishy smell from the alkaline water it is set in. Chef's tip: score a shallow criss-cross on the cubes or tear them with a spoon rather than cutting, and the sauce grips the rough surfaces.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 tsp neutral oil
- 2 garlic clovessliced
- 1 ½ tbsp rice syrup (ssal-yeot)or maple syrup
- ½ cup water
- 1 dried red chilli (optional)sliced
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
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Method
0/5 doneStep 1: Score 9 oz konjac block (gonyak) on both sides in a shallow criss-cross, then cut into 2 cm cubes (or tear into bite-sized pieces with a teaspoon).
Step 2: Blanch in boiling water for 3 minutes to remove the smell, then drain.
3 minStep 3: Heat 1 tsp neutral oil in a frying pan over a medium heat and dry-fry the konjac with 2 garlic cloves for 3 minutes, until it squeaks and the surface looks slightly dry.
3 minStep 4: Add 2 tbsp tamari (gluten-free soy sauce), 1 ½ tbsp rice syrup (ssal-yeot), ½ cup water and 1 dried red chilli. Simmer for 8–10 minutes, stirring, until the liquid has nearly gone and the cubes are glossy and brown.
10 minStep 5: Off the heat, toss with 1 tsp toasted sesame oil and 1 tsp toasted sesame seeds. Keep in the fridge for up to 5 days and pack cold.
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 8 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does konnyak jorim take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of toasted sesame oil?
- Toasted sesame seeds ground with a little vegetable oil.
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