I often use Toban Djan (Chilli Bean Sauce) to cook spicy food, but I started using Gochujang (Korean Spicy Miso) and I am loving it. Today I added 1 tablespoon (that is same as 3 teaspoons) Gochujang and IT WAS HOT!!! I instantly started sweating, my nose got runny, my eyes got watery, and my mouth got burning, BUT it was yummy!
Makes
2 to 4 Servings
Ingredients
1 block (250g) Konnyaku (Konjac)
2 King Oyster Mushrooms *about 150g, cut into the size that is easy to eat
1/2 tablespoon Sesame Oil
Spring Onion *finely chopped
Toasted Sesame Seeds
Sauce
1 clove Garlic *grated
1 small piece Ginger *grated
2 to 3 teaspoons Gochujang (Korean Spicy Miso)
2 tablespoons Soy Sauce
2 tablespoons Mirin
1 to 2 teaspoons Sugar
Method
- Rinse Konnyaku (Konjac) Block, slice thinly (4-5mm thin), make a slit in centre, insert one end into the centre slit, then flip over.
- Boil Water in a saucepan, cook Konnyaku pieces for 1-2 minutes, then drain.
- Combine all the Sauce ingredients in a small bowl
- Heat Sesame Oil in a frying pan over medium heat, cook King Oyster Mushrooms, add drained Konnyaku pieces, and stir for a few minutes. Add the Sauce, cook until the sauce is gone.
- Sprinkle with some Spring Onion and Toasted Sesame Seeds, and serve with freshly cooked Rice.
Comments
Vanessa
22/12/2025
I initially wanted to make the “Scrumptious Shiitake & Konnyaku” recipe, but I didn’t own Toban Djan at that time, so I was glad I stumbled upon this one. I have a quirk: I sometimes buy ingredients that I don’t know anything about and I challenge myself to do some research and find recipes in which to use them. I have processed Konnyaku once before, but I’ve always been on the search for a recipe where I could use the depicted cutting and folding technique. So I was elated to find a reason to use the Konnyaku that has guarded my fridge for the past six months. The folding was a bit tricky, because my Konnyaku came in a rounded shape, but it looked so pretty, when I finally managed. I also unfortunately used too much sugar, because I’ve been inattentive for a second, so the sauce turned out way thicker than in in your picture, but it was super delicious and I can definitely see myself making this dish again!
Hiroko
22/12/2025
Vanessa, you are on your way to become a great cook. Willingness to challenge, and ability to learn from mistakes, alway lead us to a better place. Please keep enjoying cooking.