질문하기
Make the sauce.
Chop the green onions.
Cut the whole konjac into 0.5cm thick slices.
Make a hole in the center and twist into a braid shape.
Blanch in boiling water with a splash of vinegar for 5 minutes.
In a pot, add broth, konjac, sauce, and cabbage. Bring to a boil on high heat, then lower to medium and simmer until reduced.
When a bit of broth remains, add the green onions to finish.
Add boiled eggs as a topping at the end.
