Chewy and Delicious Braised Konjac with Quail Eggs
Perfect for Diet Meals! The Fantastic Harmony of Chewy Konjac and Soft Quail Eggs, Konjac Braising Recipe
Hello everyone! Today, I’m sharing a recipe for #KonjacBraising that’s a real rice thief, with its chewy texture and soft quail eggs! It’s a beloved side dish for all ages and perfectly suits #DietFood as you can enjoy it without worrying about calories. It removes the unique smell of konjac while enhancing its savory flavor, making it a popular side dish for kids too. Let’s make this simple yet wonderful braised konjac with quail eggs right now!
Main Ingredients
- Konjac 250g
- Quail eggs 20
- Korean green chili peppers (Ggwari-gochu) 10
- Red chili pepper 1
- Minced green onion 2 Tbsp
For Blancing Konjac
- Vinegar 1 Tbsp
- Salt 1/2 Tbsp
For Boiling Quail Eggs
- Salt 1/2 Tbsp
Seasoning Ingredients
- Dark soy sauce 3 Tbsp
- Ginger rice syrup (Saenggang jocheong) 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 2 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (Chamchi-aek) 2 Tbsp
- Grapeseed oil 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Anchovy-kelp broth 1/2 cup
- Vinegar 1 Tbsp
- Salt 1/2 Tbsp
For Boiling Quail Eggs
- Salt 1/2 Tbsp
Seasoning Ingredients
- Dark soy sauce 3 Tbsp
- Ginger rice syrup (Saenggang jocheong) 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 2 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (Chamchi-aek) 2 Tbsp
- Grapeseed oil 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Anchovy-kelp broth 1/2 cup
- Dark soy sauce 3 Tbsp
- Ginger rice syrup (Saenggang jocheong) 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 2 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (Chamchi-aek) 2 Tbsp
- Grapeseed oil 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Anchovy-kelp broth 1/2 cup
Cooking Instructions
Step 1
First, we’ll cleanly remove any unpleasant smell from the konjac. Bring water to a boil, add 1/2 Tbsp salt and 1 Tbsp vinegar, then add the konjac and blanch for about 2 minutes. This effectively gets rid of konjac’s peculiar odor.
Step 2
Rinse the blanched konjac lightly under cold water, drain thoroughly, and cut it into bite-sized cubes. Cutting it into small, manageable pieces will help the seasoning penetrate better and make it taste even more delicious.
Step 3
Heat 1 Tbsp of grapeseed oil in a pan and stir-fry the Korean green chili peppers, halved. Season the peppers with a pinch of salt while stir-frying for a richer flavor. Once the peppers are vibrant green and slightly softened, add the cubed konjac and stir-fry together.
Step 4
Now, pour in 1/2 cup of anchovy-kelp broth as the base for the braising liquid, and add the 20 peeled boiled quail eggs. Tip: Boiling the quail eggs with 1/2 Tbsp of salt beforehand makes them easier to peel.
Step 5
Let’s make the seasoning sauce for a delicious braise! In a bowl, combine 3 Tbsp dark soy sauce, 1 Tbsp ginger rice syrup, 1 Tbsp sugar, 2 Tbsp oligosaccharide, and 1 Tbsp minced garlic. Mix well. Using ginger rice syrup is excellent for neutralizing the konjac’s smell and adds a subtle sweetness and depth of flavor.
Step 6
Pour the prepared seasoning sauce over the konjac, quail eggs, and green chili peppers in the pan. Add 2 Tbsp of fish sauce for an extra umami boost, and let it simmer over medium-low heat until the liquid is reduced to a glaze. A tip: To prevent the green chili peppers from becoming too mushy, it’s best to braise the konjac and quail eggs first, then add the peppers towards the end. (Although they were added from the beginning in this recipe, I added 2 more chili peppers later.)
Step 7
Once the liquid has reduced to your desired consistency, turn off the heat. Finish by drizzling in 1 Tbsp of sesame oil for aroma and sprinkling 1/2 Tbsp of toasted sesame seeds. The combination of savory sesame oil and sesame seeds will elevate the flavor.
Step 8
And there you have it! A delicious braised konjac with quail eggs is complete, featuring the chewy konjac, soft quail eggs, and crisp green chili peppers! This is a side dish so addictive, you won’t be able to stop reaching for it.
Step 9
Konjac is an excellent diet food with very low calories, making it guilt-free to enjoy. Its chewy texture is also satisfying to eat, and when braised like this, it becomes a hearty and healthy side dish.
Step 10
Thanks to the ginger rice syrup, there’s no trace of konjac’s raw smell, and the savory-sweet seasoning has perfectly coated the konjac and quail eggs, resulting in a truly delicious dish. I highly recommend it as a side dish for meals or packed lunches!
