You can reduce sodium by boiling konjac and potatoes separately instead of cooking them in a stew.
Calories
37kcal
Carbs
8.78g
Protein
0.64g
Fat
0.01g
Sodium
305mg
Ingredients
Main
Others
Konjac 100g, Potato 50g, Green Chili 5g, Red Chili 5g, Kelp 10g, Soy Sauce 15g, Sugar 10g, Mirin 15g, Sesame Oil 3g, Vinegar 10g, Water 200g
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- MirinCooking rice wine — 'mirin' from the international aisle works; dry sherry with a pinch of sugar also does.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsKonjac
- Rich in dietary fiber (2.4g) — can support digestion and help you feel full
Potato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Green Chili
- Rich in vitamin C (44mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.4g) — can support digestion and help you feel full
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the konjac and potato into 2x2cm pieces, and slice the green chili and red chili thin, removing the seeds.
🔍Add kelp to water (200g) and boil to make broth, then remove the kelp.
🔍Mix soy sauce, sugar, and mirin into the broth to make the braising sauce.
🔍Boil the konjac and potato in boiling water until about 80% cooked, then drain and cool.
🔍Add 50g of braising sauce to 4 and simmer briefly.
🔍Turn off the heat and mix in sesame oil.