Korean Odeng

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Currently I am more aware of the food I eat, like as some intake of protein, carbs and fat for my daily needs. While my body has started to shed 13kg in 6 months, now is a difficult time for me to lose weight. The weight that is stuck within 2 months, this makes me a little confused because I'm still in a calorie deficit, but my weight is still at the same number. However, my body circumference changed by -3cm in this 1 month.

I'm thinking of adding to my daily protein, even for snacks though. The goal is that even if I don't lose weight, my circumference should shrink. So, I'm going to add a percent protein consumption for the next 2 weeks. Minimize carbohydrates and fat.

You know that going on a diet is not easy, stress is one of the biggest problems in going on a diet. Happiness is the key to this problem, so I never worry about my food being bland or tending to be painful for my tongue. The plan, I will make odeng, but not from fish meat, but chicken meat which is high in protein and tastes good.

I don't know what to name this food, but because it looks like odeng, I named it like that. Chicken odeng, sounds weird but tastes really delicious! You want to try? Just follow the recipe this time, I guarantee you will like it and be able to live with healthy food like this.

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Korean Odeng_{The Recipe}

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First to prepare the ingredients that will be used, such as;

• 250 gr of ground chicken breast fillet
• 75 gr tapioca flour
• 2 cloves of garlic
• Pepper, mushroom stock, 2 tbsp oyster sauce, salt and sugar
• Dry tofu skin
• 50 gr of ground chili and 100 gr of gochujang sauce

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How to make Korean odeng;

• Since I have chicken breast fillets that have been ground or pureed, this is left over from making chicken meatballs, so I made it into Korean odeng. You can use a chopper to grind boneless and skinless chicken breasts.

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• Take 1 large bowl to put all the ingredients and stir them into 1 solid. The mashed chicken is mixed with all the ingredients such as tapioca flour, grated garlic, salt, mushroom stock, oyster sauce and pepper. All these ingredients have to be mixed by hand and stir it very well.

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• The prepared tofu skin is cut into rectangular pieces, because I want to shape it into odeng. Then filled with chicken meat mixture. Fold and shape perfectly like odeng, flat and rectangle.

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• Take some water to put it in the steamer, then brush the top with oil so that the odeng doesn't stick when steamed. Steam odeng for 15-20 minutes over medium heat.

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• Then while waiting for the odeng to cook, make the gochujang sauce. I made it according to local wisdom, mixing gochujang with crushed chilies, then adding a little water and salt. Cook until boiling and serve.

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• Korean odeng is perfect to eat while it's warm!

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See you the next time hive friends!

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Editing by Lightroom and VN iphone 11

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