Korean Stir Fried Fish Cakes (Odaeng) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of my favorite Korean dishes. It is good either hot or cold! Ingredients:
4 sheets flat korean fish cakes |
1 small onion, sliced |
1 red bell pepper, thinly sliced |
2 carrots, julliened |
2 teaspoons sesame, soy bean oil blend (or vegetable cooking oil) |
1 tablespoon soy sauce |
2 tablespoons korean red pepper paste (gochujang) |
2 tablespoons light brown sugar |
1 teaspoon rice wine |
1 fresh garlic clove, minced |
2 green onions, sliced |
1/4 inch piece ginger, chopped |
1 teaspoon sesame oil |
Directions:
1. Mix Sauce–Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a small mixing bowl and mix well.
2. Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
3. Add pepper, carrot, onion and stir fry for three to four minutes. Then add sliced fishcake and sauce, stir fry for 1 to 2 minutes.
4. Serve warm as a snack, or chill and serve as part of a ban chan array.
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