Gel is a special dispersion system with properties between solid and liquid. Konjac glucomannan (KGM) gel has poor stability and low strength, and physical blending can improve its gel properties conveniently and quickly. This paper mainly reviewed the network structure changes of KGM composite gels, and introduced the application of different composite gels in food, medicine, material engineering and other fields. The analysis showed that KGM composite gel network could improve its gel properties by hydrogen bonding, schiff base reaction, formation of multiple network structures and filling.