Slice the konjac thinly and make three vertical cuts on each piece to create a pattern.

Boil water with 2 tbsp vinegar and a pinch of salt, then blanch the prepared konjac to remove its odor.

Rinse the blanched konjac under cold water and drain well.

In a pot, combine 1/2 cup water, 3 tbsp soy sauce, 1.5 tbsp honey, and 1 tbsp mirin. Add the garlic and bring to a boil.

Once the sauce boils, add the drained konjac and simmer until the liquid is fully absorbed.