Savory and Fragrant Konggogi Jeyuk Bokkeum: A Healthy and Delicious Vegetarian Meal
Savory and Fragrant Konggogi Jeyuk Bokkeum: A Healthy and Delicious Vegetarian Meal
Healthy and Delicious Konggogi Jeyuk Bokkeum Recipe | Vegetarian Cooking | How to Enjoy Konggogi
Looking to reduce your meat intake? This delicious Konggogi Jeyuk Bokkeum is a fantastic way to enjoy a healthy and diet-friendly meal! We’ve eliminated any gamey flavors from the konggogi (plant-based meat) and created a wonderfully spicy and sweet stir-fry that anyone can enjoy. It has a wonderfully chewy texture and savory depth!
Main Ingredients- Dried Konggogi (plant-based meat) 70g
- 1/2 Onion
- 1/3 Carrot
- 3 cloves Garlic
- 1 Cheongyang chili pepper
- Sesame seeds (for garnish)
Spicy and Sweet Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Maesilcheong (plum syrup)
- 1 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 tsp Ginger juice
- 2 Tbsp Water
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Maesilcheong (plum syrup)
- 1 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 tsp Ginger juice
- 2 Tbsp Water
Cooking Instructions
Step 1
Soak the Konggogi: The first step to a delicious dish! Soak the dried konggogi in cold water for 30 minutes. If you’re short on time, soaking in warm water for 10 minutes also works. This will allow the konggogi to absorb moisture and become tender.
Step 2
Make the Flavorful Sauce: While the konggogi is soaking, combine all the sauce ingredients (except the water) in a bowl and mix well until smooth. This is your golden ratio for a spicy and sweet flavor!
Step 3
Prepare the Vegetables: Thinly slice the onion and carrot into matchsticks. Slice the garlic thinly, and cut the Cheongyang chili pepper diagonally. Fresh vegetables will add wonderful aroma and flavor to your dish.
Step 4
Get the Soaked Konggogi Ready: Gently squeeze out excess water from the soaked konggogi by hand. Avoid squeezing too hard, as this can make it dry; a moderate squeeze is best.
Step 5
Pan-fry the Konggogi Until Crispy: Heat a generous amount of olive oil in a pan. Add the drained konggogi and stir-fry until it’s golden brown and slightly crispy, almost like deep-frying. This process removes any potential gamey smell and gives the konggogi a delightful texture.
Step 6
Add Vegetables and Sauce: Once the konggogi is nicely browned, add the prepared vegetables (onion, carrot, garlic, chili pepper) and stir-fry briefly until they start to soften. Then, pour in all the prepared sauce and mix thoroughly to coat everything.
Step 7
Stir-fry with Water: To prevent the sauce from burning and to make it more moist, add 2 tablespoons of water and continue stir-frying. This helps the sauce distribute evenly and keeps the dish from drying out.
Step 8
Achieve a Chewy and Crisp Texture: Reduce the heat to medium-low and stir-fry evenly until all the ingredients are well coated with the sauce. The key is to cook the konggogi until it’s satisfyingly chewy while keeping the carrots and onions pleasantly crisp. Be careful not to overcook, as the vegetables can become mushy.
Step 9
Garnish and Serve: For an extra touch, you can thinly slice some perilla leaves to use as a garnish, or sprinkle sesame seeds on top before serving. This not only looks beautiful but also enhances the flavor. Enjoy your delicious Konggogi Jeyuk Bokkeum! It’s ready!
