Chewy & Zero Calorie Konjac Jorim (Braised Konjac)
Chewy & Zero Calorie Konjac Jorim (Braised Konjac)
The Ultimate Konjac Jorim Recipe: Chewy, Low-Calorie, Perfect for Dieting
This chewy and delicious Konjac Jorim is a favorite in our household! It’s a popular side dish for my daughter’s diet meals and my husband’s bento boxes. Enjoy this healthy and satisfying dish without any calorie worries.
Main Ingredients- 500g Konjac (2 packs)
- 1 Green chili pepper (or Korean cucumber pepper)
- Sesame seeds for garnish
Seasoning- 2 cups water (approx. 400ml)
- 3 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 tsp minced garlic
- 1 tsp ginger juice (or minced ginger)
- 1 Tbsp vinegar
- Pinch of black pepper
- 2 cups water (approx. 400ml)
- 3 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 tsp minced garlic
- 1 tsp ginger juice (or minced ginger)
- 1 Tbsp vinegar
- Pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly rinse the two packs of konjac under cold running water. This crucial step helps remove any unique konjac odor.
Step 2
Slice the rinsed konjac into pieces about 0.5cm thick. Avoid making them too thick, as thinner slices will result in a softer texture and better absorption of the sauce.
Step 3
Make a slit about 1 to 1.5cm long in the center of each konjac slice. Then, twist one end of the konjac through the slit to create a twisted or ‘pretzel’ shape.
Step 4
Tip: Slicing the konjac thinly is key! When the slices are thin, it’s much easier to make the slit and twist them into the desired shape.
Step 5
In a pot, bring 2 cups of water to a boil. Once boiling, add 1 tablespoon of vinegar. Boiling the konjac in vinegar water is very effective in eliminating its characteristic smell.
Step 6
Add the twisted konjac to the boiling water and blanch for about 2-3 minutes. This process helps neutralize any remaining odor and makes the konjac pleasantly chewy.
Step 7
Drain the blanched konjac and rinse it under cold water. Make sure to drain it thoroughly in a colander. Excess water can prevent the sauce from adhering properly.
Step 8
Now, let’s prepare the braising sauce. In a pot or pan, combine 2 cups of water and 3 tablespoons of soy sauce.
Step 9
Add 1 teaspoon of minced garlic, 1 teaspoon of ginger juice, 1/2 tablespoon of sugar, and a pinch of black pepper. Stir everything well to combine.
Step 10
Once the sauce begins to boil, add the drained konjac. Cook over high heat initially, allowing the sauce to reduce while stirring the konjac occasionally so it absorbs the flavors evenly.
Step 11
When the sauce has thickened slightly, reduce the heat to medium. Continue to cook for another 2-3 minutes, stirring frequently to prevent sticking and ensure the konjac becomes delightfully chewy and coated in sauce.
Step 12
Once the konjac is beautifully glazed and tender, turn off the heat. Sprinkle generously with sesame seeds for a nutty aroma and final touch.
Step 13
For an extra kick, you can finely slice a green chili pepper or Korean cucumber pepper and add it during the last few minutes of cooking, or sprinkle it on top when serving. This adds a pleasant spiciness and a refreshing crunch.
