Korean Stir Fried Fish Cakes (Odaeng)
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
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)
-
Stir Fry sauce
- 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
- 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.
- Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
- 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.
- Serve warm as a snack, or chill and serve as part of a ban chan array.
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RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>