Braised Konjac and Beans (Gonyak Kong-jorim)

Name: Braised Konjac and Beans (Gonyak Kong-jorim)
Cuisine: South Korea

곤약 콩조림

Side dish · Boiled

Side dishesCourse

96kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Braised Konjac and Beans (Gonyak Kong-jorim)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Nutrition per serving

96kcal

10.7gCarbs

7.5gProtein

3.6gFat

210mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice the konjac thinly into 4cm lengths, cut a slit in the center, and twist.
Blanch the konjac and set aside.
Soak the beans and slice the garlic into thin pieces.
Cut the garlic scapes into 3cm lengths and cut the paprika into 1.5 x 4cm pieces.
Put the low-sodium braising sauce ingredients in a pot, add the konjac, and simmer over low heat.
Add the remaining ingredients and simmer until tender.

💡 TipLow-sodium braising sauce uses about 1/3 less soy sauce than regular braising sauce, so it is best to use brown sugar for the color.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.