Konjac (Gonyak)
곤약gon-yak
Springy, nearly calorie-free jelly and noodles
Konjac is a firm, springy jelly made from the starchy root of the konjac plant. It has almost no flavor and very few calories, so Korean cooks use it for texture — in braises, stir-fries and as a low-calorie replacement for noodles.
- Korean name
- 곤약 (gon-yak)
- What it is
- Springy, nearly calorie-free jelly and noodles
- Storage
- Unopened packs keep for months in the fridge.
- Substitute
- Shirataki noodles are konjac noodles.
- Recipes
- Used in 19 recipes on coo K food
How it is used
Blocks of konjac are cut into strips or twisted knots and braised in soy sauce (gonyak-jorim), added to oden-style fish cake soup or stir-fried with vegetables. Konjac noodles replace wheat or buckwheat noodles in cold noodle dishes, salads and lighter versions of japchae — several recipes in this collection use them.
Removing the smell
Konjac is packed in an alkaline liquid that smells a little fishy. Rinse it well, then blanch it in boiling water (some cooks add a splash of vinegar) for 1–2 minutes before using. Dry-frying the strips in a hot pan before braising helps them absorb sauce.
🧊 How to store it
Unopened packs keep for months in the fridge. Once opened, keep konjac covered in water in the fridge and use within a few days.
🔄 Substitutes
Shirataki noodles are konjac noodles. For texture in braises, firm tofu or rice cakes work, though with more calories.
🛒 Where to buy
Look for it at Korean or pan-Asian grocery stores such as H Mart, or order it online — it keeps well, so it is easy to stock up.
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