AI-generated imageSoy-Braised Konjac and Potatoes (3 servings)
Prepared edible konjac and potato are simmered in Korean soy-kelp sauce until tender. Cut konjac into small bites.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Cut 200 g prepared konjac into small bites, blanch according to the package and drain; cut smaller for children.
- 02
Cut 100 g potato into similar pieces and slice 50 g onion.
- 03
Bring 200 ml water, 3 tbsp soy sauce, 1 tbsp each sugar, syrup and cooking wine, and one kelp piece to a simmer.
- 04
Add potato and konjac and simmer, stirring, until the potatoes are tender all the way through and sauce reduces.
- 05
Add onion, cook until translucent, discard the kelp and serve the soy-braised dish.
Helpful source links
Before you cook
Use only commercially processed edible konjac, not raw plant material. Cut smaller for children and anyone with swallowing difficulty. Check soy and wheat, and refrigerate within 2 hours.
Allergens: 대두, 밀(간장 제품별)
Image & source credits
AI-generated image.
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