Steps

1. Tear konjac 1 sheet (220g) into bite-sized pieces using a spoon. (Key Tip!) Tearing with a spoon creates an uneven surface, allowing the flavors to penetrate more easily.
   🕒 00:19
2. Place the torn konjac in a bowl, add salt 1/2 tsp, and mix to coat evenly.
   🕒 00:47
3. Let the salt-rubbed konjac sit for 5-10 minutes to draw out moisture from the surface through osmosis.
   🕒 00:54
4. Rinse off the moisture that came out of the konjac and drain it thoroughly.
   🕒 01:07
5. Add sesame oil 1 tbsp to a pot and heat over low heat. Add the drained konjac before the oil is fully heated. (Key Tip!) Adding konjac before the oil is hot can cause splattering and a risk of burns.
   🕒 01:19
6. Stir-fry over low heat for 5-6 minutes. (Key Tip!) Continue stir-frying until the sound of moisture escaping from the surface quiets down, then becomes faint. This ensures the flavors penetrate well.
   🕒 01:37
7. Turn off the heat once stir-frying is complete.
   🕒 02:30
8. Add water 120cc, Hondashi (Japanese Soup Stock) 1 tsp, soy sauce 1/2 tbsp, mirin (Sweet Rice Wine) 1 tbsp, sugar 1 tbsp, and the deseeded dried red chili pepper 1 whole to the pot.
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9. Simmer over low to medium heat.
   🕒 03:04
10. Remove the dried red chili pepper after about 3 minutes.
    🕒 03:18
11. As the liquid reduces, lower the heat to very low and continue to simmer until the sauce thickens to a syrupy consistency.
    🕒 03:25
12. Turn off the heat when most of the liquid has evaporated.
    🕒 03:42