Resep Odeng Kuah Korea

Instructions

1. Odeng: Grind the fish with salt and stock powder until smooth and chewy using a food chopper. Add eggs, garlic and onions, blend again until evenly mixed. Finally, add the tapioca flour, spring onions and water, blend again until evenly mixed.
2. Heat a large Teflon (on low heat) that has been smeared with cooking oil, take a few spoonfuls of the dough, flatten it until it is square and quite flat / not too thick using a spoon, turn the dough over, cook until cooked, looks solid, but don't let it brown. Do this until the dough runs out.
3. Cut one sheet of dough in half, if you want it neater you can remove the sides until it forms a neat rectangle. Then fold it while piercing it using a skewer.
4. Soup: Saute the garlic until fragrant, add water then add the spices, cook until it boils. Just before lifting, add the sliced ​​spring onions, stir well.
5. Serve odeng with the sauce.
6. 1. Use cold or semi-frozen fish so that the texture is chewier. 2. Mackerel fish can be replaced with snapper fillets.