Korean Stir Fried Fish Cakes (Odaeng)

This is one of my favorite Korean dishes. It is good either hot or cold!

• Ready In: 30 mins
• Serves: 4
• Yields: 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

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.