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3 Ways to Make Odeng, a Popular Korean Snack

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1. Odeng Sederhana Khas Korea

Material:

  • 250 grams of ground fish (according to the taste of the type of fish)
  • 1 egg
  • 1 tbsp meizena flour
  • 3 tbsp wheat flour
  • 50 grams of potato starch
  • 4 cloves garlic (crushed)
  • Mushroom broth to taste
  • Pepper powder to taste
  • Salt to taste

Odeng Gravy Ingredients:

  • 2 glasses of water
  • 1 tbsp soy sauce
  • 4 cloves garlic
  • 1 tbsp dry ebi
  • 1 tbsp oyster sauce
  • 2 onions
  • 1 tbsp mushroom broth
  • Pepper powder to taste

How to make:

1. Make the odeng dough by adding ground fish, finely chopped garlic, pepper, salt, cornstarch, potato flour, powdered broth, and flour. Mix all ingredients until smooth.

2. Form the dough into sheets, then fry using a non-stick frying pan.

3. When it is cooked, cut the odeng into smaller, easier-to-eat sizes. You can also fold the odeng and pierce it with a skewer to form a spiral. Soak in hot water to make it easier to pierce.

4. Make the odeng sauce by finely mashing the garlic and ebi, then stir-fry. Then, pour water until it boils.

5. Add salt, pepper, soy sauce, oyster sauce, mushroom broth, and sliced ​​spring onions.

6. Add the skewered odeng. It can also be served by putting the odeng in a bowl, then pouring the cooked gravy.

2. Odeng Kuah Kaldu Ayam

Material:

  • 100-150 gr mackerel filet
  • 10 tbsp sago or tapioca
  • 5 tbsp flour
  • Enough water
  • 1/2 sdt garlic powder
  • Salt to taste
  • A little pepper powder
  • Thinly sliced ​​scallions
  • Chicken broth
  • 1/4 tsp sugar
  • A little vegetable oil

How to make:

1. Mix fish fillet with garlic powder, salt, sugar, and chicken broth powder.

2. Then add pepper, give about 100-150 ml of water, blend until smooth.

3. Put the fish mixture into a rather large container, add the flour with sago, add water and mix well and add the scallions.

4. Apply vegetable oil to a non-stick flat teflon.

5. Omelet dough is like making an omelette roll or risole skin, but not too thin, cook on medium heat.

6. Then once cooked, roll the dough using a skewer.

7. Serve with chicken stock.

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