Slice the konjac vertically into pieces about 0.4–0.5 cm thick.

Make a slit about 2/3 deep in the middle of each konjac slice and twist it through the slit.

Boil the konjac in water with 2 tbsp vinegar for 30 seconds to 1 minute to remove any odor.

Prepare the seasoning by mixing 5 tbsp soy sauce, 2 tbsp oligosaccharide, and 1 tbsp minced garlic.

Add 250ml water to a pot along with the prepared seasoning and 2 sheets of kelp. Simmer for 5 minutes, then remove the kelp.

Simmer the mixture until the konjac is well braised and the sauce thickens.