STEP 1/10
Please prepare the ingredients.
* Metering criteria: Metering spoon
* Grain syrup can be replaced with oligosaccharide or sugar. However, 1T for sugar replacement.
STEP 2/10
Cut the konjac into 3-4mm thick slices.
Please cut the fish cake into bite-size pieces, too.
STEP 3/10
Make a cut with 5mm left on both ends and turn it upside down into a tarpaulin shape.
(You only need to roll up the top once.)
STEP 4/10
Add 1T of vinegar and blanch the konjac in boiling water for about 2 minutes to remove the unique smell of konjac.
STEP 5/10
a slightly blanched konjac.
STEP 6/10
Parboil fish cake in boiling water for about a minute.
STEP 7/10
Put konjac, fish cake, cheongyang pepper, 700ml of water, soy sauce, cooking wine, and grain syrup in a pot and boil it down.
STEP 9/10
When the boiled water becomes small, add oligosaccharide.
STEP 10/10
Sprinkle sesame seeds and put it in. It's done.
Konjac's biggest charm is its savory and chewy texture.
I feel full, so I'm full.