Recipe: Tasty Konnyaku Kimchi

Konnyaku Kimchi. I made this konnyaku kimchi for my husband who's on a diet. Fry up both sides of the konnyaku until they brown a little to give them a texture that will absorb the flavors well. Adjust the amount of sugar depending on the spiciness.

Make lots of holes in the konnyaku with a fork or toothpick. Cut out bite-sized pieces from it with a spoon. Download it once and read it on your Kindle device, PC, phones or tablets. You can cook Konnyaku Kimchi using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Konnyaku Kimchi

1. It's of Konnyaku.
2. It's of Napa cabbage kimchi.
3. You need of Salt.
4. Prepare of Mayonnaise.
5. Prepare of Sugar.
6. Prepare of Sake.
7. Prepare of Usukuchi soy sauce.
8. You need of Sesame oil.
9. Prepare of Green onions.

Konnyaku is a jiggly grey-coloured food made from the corm of the konjac plant, which is sometimes (mistakenly!) referred to as a type of yam. Made up of mostly water, konnyaku also contains a dietary fibre called glucomannan, which helps clean out your digestive system as it passes through. There are few foods on the planet for which you expend more energy chewing it than you receive in calories. Raw celery is one of them.

Konnyaku Kimchi step by step

1. Slice the konnyaku as thinly as you can and boil in water with a pinch of salt. Drain..
2. Put the mayonnaise in a frying pan and fry the konnyaku until they slightly brown..
3. Add the kimchi to the pan and mix with the konnyaku. Add the sugar, sake, and soy sauce and simmer until the liquid cooks off..
4. Drizzle in some sesame oil and immediately turn off the heat..
5. Garnish with chopped green onions to finish!.
6. Try this related recipe: "Even Kids Will Love It! Yummy Pork and Kimchi!!" https://cookpad.com/us/recipes/148641-kid-friendly-pork-and-kimchi-stir-fry.
7. Or this related recipe: "Seriously Tasty Crispy Pork and Kimchi Spring Rolls" https://cookpad.com/us/recipes/144589-seriously-tasty-crispy-pork-and-kimchi-spring-rolls.

Konnayaku, the Japanese product made from a plant in the taro family called konnayku (also referred to as konjac or devil's tongue), is my low calorie food of choice. Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit. Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria". Konnyaku also refers to the prepared food where the root of the konjac plant is made into a rectangular block of jelly-like yam cake or noodles.