I’ve just had the most amazing Konnyaku (Konjac Jelly) with Sweet Gochujang Sauce. I had 3/4 of a konnyaku block left from recipe testing, and it stayed in the fridge for over a week because I had no idea what to do with it. I’m glad I was obliged to come up with something because I’m definitely making this again!
People tend to boil konnyaku for a couple of minutes to remove the fishy smell, but I have no problem with it and rinsing under running water is good enough for me.
I sliced my block into thinner slices, scored each one top and bottom, and marinated the slices in my sauce for 20 minutes. I took the konnyaku out and kept the sauce aside, fried the konnyaku in my little @greenpanmy wok for 3 minutes to seal in the flavour, flipping them occasionally. The remaining sauce went in together with some black soybeans and everything was stirred until the sauce thickened.
Here is the sauce recipe if you are interested:
🌱1 heaped tsp Gochujang (Korean Chili Paste)
🌱1 tbsp Salyot (Korean Rice Malt Syrup) or other liquid sweetener of choice
🌱1 tbsp soy sauce
🌱1 tsp brown rice vinegar
I topped my konnyaku with old leftover spring onion bits, a pinch of Gochugaru (Korean chili flakes), and enjoyed it with soba, wakame and a side of kimchi. The only bad part of the meal was when it was finished.
I get so happy when I expand my cooking repertoire! I whatever excites and challenges you, I hope you are doing that too.