Spicy Odaeng (Spicy Korean Fishcake)
Ingredients
2 sheets flat Korean fish cake*
1 small onion
1 small carrot
1 fresh red chile pepper
2 green or spring onion
1 hot green pepper
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 very thin fishcake sold in rolls is best. These are available in the refrigerated section of most larger and some smaller Asian stores.
Stir Fry sauce:
1 tablespoon Soy sauce
½ tablespoon light brown sugar**
1 teaspoon Refined rice wine
3 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 cut into triangles with a base of about 2 ½ inches.
Wash carrot and onion in cold water, then thin slice.
Remove stem and slice peppers in half from top to bottom, then thin slice each half also from top to bottom
Trim top and bottom of green/spring onion, then slice in 1½ inch pieces.
Cooking
Pre-heat wok or stir fry pan over high heat, add cooking oil then quickly add carrot, onion, peppers, and sauce, and stir fry for two to three minutes.
Add sliced fishcake green onion,and 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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