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*
Spicy “pasta” salad made from white gonyak. 
Dark gonyak noodles with vegetable topping, seasoned with vinegar chili sauce (cho gochujang 초고추장)
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! 😏]
