Konjac Cutlet (Gonyak Gaseu)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Score the frozen konjac, then simmer it in a pot with the braising seasoning and water (40 ml) for 5 minutes.
2. Stir-fry the sliced onion and flat-sliced garlic in a pan for 3 minutes, then add the tomato paste (30 g) and stir-fry for 3 minutes.
3. Add the vegetable broth (100 ml), soy sauce (10 g), sugar (3 g), and balsamic vinegar (5 g), boil for 3 minutes, then strain out the solids through a sieve to make the sauce.
4. Roast the almonds and peanuts in a dry pan over medium heat for 5 minutes, then chop finely.
5. Coat the braised konjac with a batter of whole wheat flour (45 g) mixed with water (40 ml), then coat with the finely chopped nuts.
6. Heat a pan over medium heat, add cooking oil (5 ml), and cook the nut-coated konjac for 3-5 minutes on each side; place the konjac cutlet on a plate and serve with the sauce from step 3.