Jjim Dak [Steamed Chicken]

Recipe name: Steamed Chicken Recipe Ingredients: Cup Noodle Spicy Steamed Chicken Flavor chicken breast Lots of vegetables (anything in the refrigerator) konjac Photos and cooking process:

1. Put the konjac in a bowl, add hot water + 1/3 of the vinegar, and let it sit for 5 minutes.

2. Remove the vegetables from the refrigerator and cook them in the microwave after trimming them.

3. Put the flake soup in the cup noodles, pour hot water and wait for 4 minutes.

4. Wash the konjac from step 1 with water and squeeze out the water

. 5. Discard the water from the cup noodles. 6. Put all the ingredients, add the cup noodle liquid soup and rub it together and you're done!! This is a diet steamed chicken that is simple and easy to make! Adds satiety with konjac It's nice to be able to eat vegetables together.

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The most common type of kimchi. When consumed in moderation , kimchi has various health benefits , and , as the most well - known and familiar Korean dish to foreigners . In the cold northern regions, kimchi is mild and made with less salt or chili powder, and is more watery. It isalso sliced in larger pieces. Salted shrimp or yellow croaker is usually added as Jeotgal. In the warmer south, however, more salt, Jeotgal and chili powder are added for preservation purposes, resulting in spicier, saltierand drier kimchi. Kimchi is low in calories, high in dietary fiber and vitamins A, B and C. The protein-richJeotgal provides amino acids, which helps kimchi balance the carbohydrate-based Korean diet of rice. Afteraround ten days of aging, Baechu-kimchi ripens and acquires a crisp and tangy taste. While Baechukimchi isdelicious in itself, it also serves as an ingredient for various dishes. Kimchi pot stew made with Mugeun-kimchi(kimchi aged for over a year) and chunks of fatty pork is irres...

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