Now, what is this? 😶
You might wonder.
This is a jelly produced from the root of a plant scientifically called Amorphophallus konjac, the Korean name for it is gonyak (곤약).
It smells a bit fishy, the texture is chewy, squeaky, almost rubber-like… maybe close to squid…🦑 But, this is no regular sushi topping! 🍣
It is perhaps more common in Japanese foods, where it is referred to as konnyaku (菎蒻). In Korea, I’ve seen it added to stews or stir-fries, because it can absorb the flavor of the surrounding sauce pretty well. It can also be used as a thickener in desserts or as low-calorie, low-carb replacement for noodles. It’s totally vegan, gluten free and simply fun to eat. 😆 *squeak*
If you are curious to try this ingredient during your cooking adventures, simply look for it in your local supermarket! It is sold in various shapes, ranging from a block of jelly to fine noodles! 🍲
Another fun fact:
In some Asian countries, they produce fruit jellies which are made using gonyak instead of gelatin as a thickener. Simply check the ingredient list on the packaging – if you find the words “곤약” or “gelling agent E425”, it refers to gonyak. 📃 Gelatin on the other hand is labeled as “젤라틴” or “E441”.
Until I learned about gonyak, I was having trouble finding a decent alternative to the common gelatin jelly. I tried numerous jelly variations (using agar-agar, pectin, carageenan, potato starch etc. as gelling agents) but the texture was simply lacking… They were either too soft, too watery or melted too quickly. 😞 Gonyak, though, creates an even more stable jelly-consistency while remaining juicy nevertheless.😋
[Now I wonder what gummiebears made from gonyak would be like! 😏]