Boiled konjac eggs!
I made non-salty jangjorim that children like with soft boiled eggs and chewy konjac
5 serving
Within 30 minutes
왕눈이의맛있는이야기
Ingredients
  • Eggs
    8~10ea
  • Devil's-tongue jelly
    1pack
  • Cheongyang red pepper
    2ea
  • apple
    1ea
  • thick soy sauce
    6TS
  • Oligosaccharide
    3TS
  • Sugar
    1TS
  • ginger liquor
    1TS
  • Water
    200ml
  • Sesame oil
    1TS
Cooking Steps
STEP 1/8
Remove the eggs from the refrigerator, leave them at room temperature for 10 minutes, and boil
If you add 1 tablespoon of vinegar, the skin will peel well
STEP 2/8
Cut the konjac into bite-sized pieces
STEP 3/8
Blanch the cut konjac in boiling water with vinegar for 2 to 3 minutes
STEP 4/8
Cut the cheongyang pepper into 3 pieces into 3 pieces, cut the apple into 4 pieces, and then add the seeds
STEP 5/8
Add soy sauce and other seasonings to make soy sauce water and pour it
STEP 6/8
Cook over high heat and roll the eggs
Please boil it down for 10 minutes
STEP 7/8
After 10 minutes, add the blanched konjac and boil it for another 5 minutes
*If you cook the egg and konjac together from the beginning, the konjac may be salty Please put in the konjac later
STEP 8/8
Lastly, turn off the gas stove, take out the apples, and mix it with a little bit of sesame oil
It's not boiled down to the inside of the egg, so you can eat it more deliciously if you put the remaining soy sauce on top
If you don't like spicy chili peppers, please remove them or reduce them
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