Side Dishes

Braised Konjac & Potato in Kelp Soy Glaze

Name: Braised Konjac & Potato in Kelp Soy Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Konjac; 50 g Potato; 5 g Green chili pepper; 5 g Red chili pepper; 10 g Dried kelp (dasima); 15 g Soy sauce; 10 g Sugar; 15 g Mirin; 3 g Sesame oil; 10 g Vinegar; 200 g Water

곤약 감자조림

Cubes of konjac and potato parboiled separately and then briefly glazed in a kelp, soy, sugar and mirin sauce with chilies, finished with sesame oil. Cooking the konjac and potato separately instead of in the braising sauce reduces sodium.

📝 Step-by-Step Instructions

Cut the konjac and potato into 2×2 cm cubes, and thinly slice the chilies and remove the seeds.

Braised Konjac & Potato in Kelp Soy Glaze — step 1

Boil the kelp in 200 g of water to make stock, then remove the kelp.

Braised Konjac & Potato in Kelp Soy Glaze — step 2

Mix the soy sauce, sugar and mirin into the stock to make the braising sauce.

Braised Konjac & Potato in Kelp Soy Glaze — step 3

Boil the konjac (with the vinegar) and potato until about 80% cooked, drain and cool.

Braised Konjac & Potato in Kelp Soy Glaze — step 4

Add 50 g of the braising sauce and the chilies and braise briefly.

Braised Konjac & Potato in Kelp Soy Glaze — step 5

Turn off the heat and stir in the sesame oil.

Braised Konjac & Potato in Kelp Soy Glaze — step 6

📊 Nutrition Facts (per serving)

37.8Calories (kcal)

8.78 gCarbs

0.64 gProtein

0.01 gFat

305 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.