One-Pot Dishes

Nut-Crusted Konjac Cutlet with Tomato Balsamic Sauce

Name: Nut-Crusted Konjac Cutlet with Tomato Balsamic Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Frozen konjac; 20 g Mirin; 5 g Soy sauce; 10 g Minced garlic; 40 ml Water; 100 g Almonds; 100 g Peanuts; 45 g Whole wheat flour; 40 ml Water; 5 ml Cooking oil; 50 g Onion, julienned; 10 g Garlic, sliced; 30 g Tomato paste; 100 ml Vegetable broth; 10 g Soy sauce; 3 g Sugar; 5 g Balsamic vinegar

곤약 가스

A plant-based cutlet of frozen-then-thawed konjac braised in soy and mirin, coated in whole wheat batter and chopped toasted almonds and peanuts and pan-fried, served with a tomato-balsamic sauce. Freezing konjac gives it a chewy texture, and nuts replace breadcrumbs.

📝 Step-by-Step Instructions

Score the frozen konjac and braise for 5 minutes in a pot with the mirin, soy sauce, garlic and 40 ml of water.

Nut-Crusted Konjac Cutlet with Tomato Balsamic Sauce — step 1

Sauté the onion and garlic in a pan for 3 minutes, then add the tomato paste and sauté for 3 more minutes.

Nut-Crusted Konjac Cutlet with Tomato Balsamic Sauce — step 2

Add the vegetable broth, soy sauce, sugar and balsamic vinegar, simmer for 3 minutes and strain out the solids to make the sauce.

Nut-Crusted Konjac Cutlet with Tomato Balsamic Sauce — step 3

Toast the almonds and peanuts in a dry pan over medium heat for 5 minutes and chop finely.

Nut-Crusted Konjac Cutlet with Tomato Balsamic Sauce — step 4

Coat the braised konjac in a batter of the whole wheat flour and 40 ml of water, then in the chopped nuts.

Nut-Crusted Konjac Cutlet with Tomato Balsamic Sauce — step 5

Pan-fry in the oil over medium heat for 3–5 minutes per side and serve with the sauce.

Nut-Crusted Konjac Cutlet with Tomato Balsamic Sauce — step 6

📊 Nutrition Facts (per serving)

449.8Calories (kcal)

39 gCarbs

15 gProtein

26 gFat

385.3 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.