Odaeng
Ingredients
2 sheets flat Korean fish cake*
1 small onion
1 small carrot
blended sesame/soy bean oil (vegetable cooking oil)
* Note: There are many different types of fishcake. This recipe works well with any flat sheet style of fishcake, however the roughly 6 inch by 9 inch by ¼ inch with the medium to dark brown "skin" and off white center is best.
Stir Fry sauce:
1 tablespoon Soy sauce
1 tablespoon light brown sugar**
1 teaspoon Refined rice wine
2 cloves fresh garlic
¼ inch knob of fresh ginger
1 teaspoon Sesame oil
** (May substitute sugar, honey, or corn syrup)
Directions
Mix Sauce
Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid.
Put all sauce ingredients into a smal mixing bowl and mix well.
Prepare Fishcake
Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
Thin slice carrot and onion.
Cooking
Pre-heat wok or stir fry pan over high heat, add cooking oil, then add sliced fishcake and stir fry for 1 to 2 minutes.
Add carrot, onion, and sauce, and stir fry for three to four minutes.
Serve warm as a snack, or chill and serve as part of a ban chan array.
Copyright © hannaone.com. This recipe may be freely copied and distributed for private home/non-commercial use. If used commercially consider sending a small monetary gift. If published in any manner, credit to the author with a link to the authors web site is required.
