Jipkoba

Name: Jipkoba
Yield: 1033 g
Ingredients: Rice cake for tteokbokki 50 g; Cheongyang chili pepper 10 g; Green onion 20 g; Udon noodles 180 g; Water (bottled) 20 ml; Cooking wine 10 g; Minced garlic 10 teaspoon; White sugar 15 g; Chungjungwon Cooking Oligodang (syrup) 15 g; Low-sugar oyster sauce 15 g; 1/2 Half Ketchup 30 g; Hatsaldamun Sigan Soy Sauce (Aged Soy Sauce) 15 ml; Utmal Traditional Glutinous Rice Gochujang 15 g; Red chili powder 20 g; Black pepper 3 g; Salt 5 g; Easily digestible protein milk 200 ml; Chicken breast 400 g

1,127 kcal

#High protein #Low calorie #Low carb #Keto

Image coming soon

Ingredients

Main ingredients

Rice cake for tteokbokki 50 g
Cheongyang chili pepper 10 g
Green onion 20 g
Udon noodles 180 g
Water (bottled) 20 ml
Cooking wine 10 g
Minced garlic 2 teaspoon
White sugar 15 g
Chungjungwon Cooking Oligodang (syrup) 15 g
Low-sugar oyster sauce 15 g
1/2 Half Ketchup 30 g
Hatsaldamun Sigan Soy Sauce (Aged Soy Sauce) 15 ml
Utmal Traditional Glutinous Rice Gochujang 15 g
Red chili powder 20 g
Black pepper 3 g
Salt 5 g
Easily digestible protein milk 200 ml
Chicken breast 400 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 138.46 g 50%

Protein 110.1 g 40%

Fat 12.09 g 10%

Serving size 1033g

Cooking steps

1

Soak chicken breast in milk for 10 minutes
2

Rinse under running water and pat dry
3

Season with salt and pepper
4

Make the sauce
5

Grill the chicken in a dry pan (skin side down)
6

When cooked, add green onion
7

Slice the chicken
8

When the green onion is cooked, add rice cakes and chili pepper
9

Add the sauce and cook over medium heat
10

Add udon noodles that have been boiled for 2 minutes

Jipkoba

AI 영양사 앤디